WORDS Bianca Coleman

Whether it’s ketchup on chips or a jus that’s taken days to make, poured tableside at a restaurant, the right sauce is intrinsic to food. It enhances and elevates every dish to which it is invited, bringing flair to the flavour.

Sweet, savoury, tangy or spicy; béchamel, velouté, hollandaise or béarnaise; good old gravy, mayonnaise or aioli; crème anglaise, fruit coulis, salad dressing, mint sauce on roast lamb, brown sauces, butter sauces, emulsified sauces, hot sauces, cold sauces… The only limit is imagination. While chefs keep sauces in their arsenal of secrets, if you manage your expectations and skills, there’s no reason not to up your game at home.

For inspiration, we asked Eat Out-starred chefs to tell us about their favourites and how they use them – and the variety they brought to the table (sorry, not sorry) is astounding.

Garlicky goodness

“Favourite sauce? It’s difficult to pinpoint one, but it has to have heat,” says Mathew Armbruster, chef-proprietor at The Chefs’ Table in Umhlanga, which won one star at the 2026 Eat Out Woolworths Restaurant Awards. “Durban life trained me well – chilli’s basically my everyday seasoning now. A simple, well-made peri-peri, the kind I’ve had in Mozambique, is up there. Chilli, garlic, herbs, lemon juice and oil – I can slap that on anything.”

A sauce that stands the test of time has to be an aioli. Kitchens are nothing without it, says Mathew. “You can eat it as it is or use it as a base to create endless sauces – its simplicity and versatility are its magic.”

Big in Japan

Delaire Graff’s Hōseki, winner of two Eat Out stars and named after the Japanese word for jewel, is where Virgil Kahn’s in-house shoyu forms the backbone of the Japanese dining experience the Stellenbosch restaurant offers. “When I began developing this shoyu, the goal was simple – to create a sauce that truly elevates our sushi and honours our vision of showcasing the Cape coast without losing touch with our Japanese roots,” says Virgil. “By introducing local seaweed, most notably Cape kelp, and incorporating West Coast bokkoms, the shoyu developed a depth of salinity and flavour that’s unmistakably ‘Cape’ in character. This unique blend not only enriches the sushi but also ties in with our Koshihikari rice, bringing an added layer of nuance to every bite.”

Better with butter

Julia Hattingh of Eat Out one-starred Reverie Social Table in Cape Town debated for a week while considering savoury sauces. Green vs butter vs gravy… and butter was the winner.

“Beurre blanc is one of my absolute favourite sauces – incredibly versatile and not super-technical to get right,” she says. “It’s basically a vinegary base that’s emulsified with butter into a silky-smooth sauce that complements fish, eggs, shellfish and more, adding richness and acidity at the same time. Probably the biggest draw is that you can flavour a beurre blanc so easily – just infuse your base reduction, or use a flavoured butter. It’s a great wine-pairing sauce!”

From Jozi, with love

At Cyra in Johannesburg, also a one-star winner, sauces made with love matter to chef Candice Philip, because they transform something basic into something memorable. “A sauce isn’t just an addition; it’s the element that brings balance, depth and personality to a dish,” she says. “It adds character, comfort and excitement; richness, freshness and acidity.”

For Candice, sauces are a form of expression. They show intention – how a meal is meant to feel, not just how it tastes. “A good sauce will elevate the most humble of ingredients, but also tie everything together to create a complete experience,” she says. “Without sauce, food can sometimes feel unfinished; with the right sauce or dressing, the dish feels alive and thoughtfully made.”

One of her favourites is her leek-and-sesame crème (delicious with sea bass). Another, which is more of a dressing but remains a firm favourite regardless, is her version of a ceviche dressing.

Au lait!

Roxy Mudie of The Waterside at the V&A Waterfront, which has two Eat Out stars, says one of the best sauces she’s ever had the pleasure of making is café au lait. “It’s a classic I was taught to make at La Colombe, and I’ve loved it ever since,” she says. “We serve it with our wagyu, and the truffle with crushed black pepper is the perfect luxurious pairing for such a special protein. It’s rich and indulgent, slightly sweet and peppery, and it has the most wonderful balance.”

Visit these restaurants to try their secret sauces for yourself:

• The Chefs’ Table: 1st Floor Protea Mall, 1 Chartwell Drive, Umhlanga | thechefstable.co.za

• Hōseki: Delaire Graff Estate, Helshoogte Road, Stellenbosch | delaire.co.za

• Reverie Social Table: 226A Lower Main Road, Observatory, Cape Town | reverie.capetown

• Cyra Restaurant: The Houghton Hotel, Lloys Ellis Avenue, Houghton Estate, Johannesburg | cyra.co.za

• The Waterside: Pierhead Building (next to the NSRI), V&A Waterfront, Cape Town | lacolombe.restaurant/waterside

This article first appeared in the 2026 Eat Out Magazine, a sumptuous, collectible coffee-table style book that celebrates South Africa’s vibrant dining scene. Inside you’ll find in-depth profiles of award-winning chefs, sommeliers and mixologists, a guide to the 66 Eat Out star restaurants and big-picture explorations of South African food identity, sustainability and design-led dining spaces. Buy your copy in the Media24 Shop.

This magazine can also be purchased at Woolworths.

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A one-of-a-kind knife is going on auction in support of the Eat Out Restaurant Relief Fund.

Schaffer Blades owner Wesley Keudel-Schaffer has carved out a niche for himself as a bespoke knife maker. And now he’s looking to give back to a restaurant industry in peril due to COVID-19. Earlier this month, he reached out to the Eat Out Restaurant Relief Fund, offering a gorgeous hand-made knife as a donation.

Wesley says: “I have learnt that firstly, a knife is a cutting tool. This is where the alchemy of the steel interests the engineer in me. Secondly, a knife is a work of art. As humans, we naturally relate to the emotional response that art gives us. As knife makers, we try to incorporate both aspects into making the perfect knife.”

A knife is also a chef’s best friend and this particular one could be worth well more than its value of R10 000. Today, it goes on auction for a good cause.

The Eat Out Restaurant Relief Fund is supporting restaurants that are making meals for feeding schemes. So far, it has paid out R1 140 000 in donations to 38 restaurants across SA, helping them make more than half a million meals during May.

All money raised from the auction of the gyuto Japanese chef’s knife that Wesley has crafted will go to restaurants feeding those in need.

It has a 196mm x 49mm Damasteel Björkmans Twist blade hardened to around 63HRc. Its western-style handle is of side-cut carbon fibre, African ebony, Arizona ironwood burl and sterling silver. This beautiful item also comes cased in a custom 16-inch knife case from Robbins Custom Cases.

“It can be said that this knife is handmade through every process and it is truly unique,” says Wesley. “There will only be one of its kind in the world.”

It’s yours if you want it. Simply bid on Eat Out’s Facebook page from 12 noon till 8pm SAST on 28 May 2020. The opening bid is R2 000. All money raised will go to restaurants feeding those in need.

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The nominees are determined by a panel of anonymous judges (apart from Chief Judge Margot Janse), who select the restaurants according to a list of criteria. The awards, which will be held in Cape Town on 17 November, will name the country’s Top 10 restaurants, as well as the winners of 11 more awards, including the Eat Out VISI Style Award and the Eat Out Woolworths Sustainability Award.

Below, find a list of this year’s nominees:

• Camphors at Vergelegen
• Chefs Warehouse Beau Constantia
• Chefs Warehouse at Maison
• Eike

• FABER
• Fermier Restaurant
• Foxcroft

• FYN Restaurant

Image credit: Graeme Wyllie

• Greenhouse at The Cellars-Hohenort
• Grei
• Janse & Co

• Jardine Restaurant
• Jordan Restaurant
• La Colombe

• La Tête
• La Coin Français
• La Petit Colombe
• LivingRoom at Summerhill Estate
• Overture

• Pierneef à La Motte
• Protégé

• Restaurant Mosaic at the Orient
• Rust en Vrede
• Salsify

Image credit: Justin Patrick

• The Restaurant at Waterkloof
• The Shortmarket Club

• The Test Kitchen
• The Werf Restaurant at Boschendal

• Tjing Tjing Momiji

Image credit: Kleinjan Groenewald

• Wolfgat

For more information, visit eatout.co.za.

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Saint, a new pizza and Champagne restaurant in Johannesburg, has won the Eat Out VISI Style Award at the 2018 Eat Out Mercedes-Benz Restaurant Awards, which were held on 18 November 2018.

Saint, Chef David Higgs’ new restaurant in Sandton, boasts giant mural projections and renaissance statues by Damien Grivas. The classical yet quirky space reinterprets traditional Italian art and design with a contemporary spin.

The interiors of Saint are the brainchild of interior designer Irene Kyriacou, who worked closely with interior architects Reddeco to realise the spectacular design of the space.

Below is a list of all of the awards and winners from the evening:

Eat Out S.Pellegrino & Acqua Panna Chef of the Year: Kobus van der Merwe of Wolfgat

Eat Out Restaurant of the Year: The Restaurant at Waterkloof

Top 10 Restaurants:

1. The Restaurant at Waterkloof
2. The Test Kitchen
3. La Colombe
4. Wolfgat
5. La Petite Colombe
6. Greenhouse at The Cellars-Hohenort
7. Restaurant Mosaic at The Orient
8. Camphors at Vergelegen
9. Jardine Restaurant
10. Chefs Warehouse at Beau Constantia

Restaurants ranked from 11–20:

11. Fermier Restaurant
12. Jordan Restaurant
13. Foliage
14. Le Coin Français
15. The Chefs’ Table
16. Chefs Warehouse at Maison
17. La Tête
18. Overture
19. The Shortmarket Club
20. The Pot Luck Club

Eat Out Diners Club Service Excellence Award: The Test Kitchen

Eat Out Nederburg Rising Star: Candice Philip of Grei

Eat Out Retail Capital New Restaurant of the Year: Janse & Co

Eat Out VISI Style Award: Saint

Eat Out Graham Beck Chefs’ Chef Award: Chris Erasmus of Foliage and Ivor Jones of Chefs Warehouse at Beau Constantia

Eat Out Wine Service Award: Moses Magwaza of Restaurant Mosaic at The Orient

Eat Out John Psillos Award for Outstanding Contribution to Service: Germain Lehodey

Eat Out Lannice Snyman Lifetime Achievement Award: Abigail Donnelly

Eat Out Woolworths Sustainability Award: The Werf Restaurant at Boschendal

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From a bright high school in Los Angeles to locally made leaf-inspired plates and collaboration between Yswara and Ardmore, these are the top VISI picks of the week series – week 236.

1. Animo Los Angeles High School by BROOKS + SCARPA

“The bright yellow facade of this high school in Los Angeles immediately caught my eye this week,” says Online Editor Lindi Brownell Meiring. “Half of the campus was destroyed in a fire in 2014, so architecture firm BROOKS + SCARPA designed this replacement, which allows for a flexible, safe teaching environment, with the addition of 11 new classrooms, two science laboratories and a public courtyard area.”

Image credit: Tara Wujcik via Archdaily.com

2. Ardmore X Yswara For Orange Babies

“Design brand Ardmore has teamed up with well-known local tea producer Yswara to create the umSisi Collectors’ Tea canister in support of the Orange Babies charity,” says Managing Editor Samantha Charles. “UmSisi refers to the African Lucky Bean tree, which is believed to have both medicinal and magical properties. You can find out more about this collectors’ edition here.”

Image credit: ardmore.co.za

3. Yinka Shonibare’s Wind Sculpture Coming to Norval

“The gravity-defying Wind Sculpture (SG) II by British-Nigerian artist Yinka Shonibare has been acquired by the Norval Foundation in Cape Town,” says Content Producer Mary Garner. “Pictured below in New York City is Wind Sculpture (SG). The new sculpture will be unveiled in February 2019.”

Image credit: goodman-gallery.com

4. Janet Lightbody’s Gratitude Leaf Plates

“Cape Town-based artist Janet Lightbody has launched a new plate inspired by nature,” says Assistant Editor Tracy Greenwood. “Made of charcoal clay and wax-resistant glaze, the plate comes with two seed pods that function as stands.” What better way to use these gratitude leaf plates than with complementary cups and bowls from Madu Ibu Ceramics.

Image credit: janetlightbody.com

5. The Eat Out App Is Here!

“Eat Out, South Africa’s largest restaurant directory has just launched a brand-new app that lets you browse and review restaurants across the country, as well as book a table at your favourite local spot,” says Editor-in-Chief Sumien Brink. “You can download it for free via the Apple App Store and the Google Play Store.”

Image credit: eatout.co.za

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With new locally curated online marketplace Eatsplorer as your culinary guide, you can have your cake and eat it too.

Eat, drink and be merry. This is the philosophy shared by many a gourmand here at VISI HQ. Which is why we started to drool when we heard about newly launched guide Eatsplorer – an online platform dedicated to curating some of the best food and drinks experiences South Africa has to offer. Think social table d’hôte-style feasts at wine farms, master classes in martini-making and meat-curing, farm-to-table dining, cooking classes with renowned chefs and food experts, and botanical gin workshops. Because, true to cliché, variety is the spice of life.

“I have always measured my wealth in the amount of time I have for meaningful experiences such as cooking with friends and family, or travelling,” says Liezel Norval-Kruger, who co-founded Eatsplorer with fellow entrepreneur Kara Furter. “Having grown up in a household where life revolved around the kitchen table, I naturally have a passion for finding unique food experiences, both locally and abroad.”

These words are testament to the team’s commitment to promoting culinary experiences that are authentic, immersive and memorable. What’s more, the online magazine features the latest food, drink and travel news to keep you in the know. In an age where it has become customary to snap and share our food on Instagram, many foodies want to know where their food comes from and how it’s produced. Platforms such as Eatsplorer make it easier to find the answers.

Caught your fancy? Visit the website, pick a mouth-watering eating or drinking experience, book your place and go!

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WINNER: Marble (Johannesburg)

This breathtaking restaurant in Rosebank is owned by chef David Higgs and business partner Gary Kyriacou, with design coordinated by Irene Kyriacou, owner of Oniroco and Reddeco. The theme of the restaurant is fire, with this element echoed throughout the space, from the Mervyn Gers tiling to photography by Krisjan Rossouw.

FINALISTS:

ASH Restaurant (Cape Town)

ASH Restaurant focuses on charcoal. The moody and dark haven was designed by Marco Simal of Studio Simal. This unpretentious yet striking space embraces matte wood, glass and dramatic colours.

EB Social Kitchen & Bar (Johannesburg)

The quirky, yet modern EB Social Kitchen and Bar is situated inside Hyde Park Corner’s Exclusive Books. The bright space gives the impression of being in a bookstore/loft, with a bohemian edge.

The Shortmarket Club (Cape Town)

Luke Dale-Roberts’ latest venture brings a New York-style to Cape Town’s Shortmarket Street. Boasting interior and furniture design by Sandalene Dale-Roberts, The Shortmarket Club uses touches of leather and wood to create a warm and rich atmosphere. A wall of butterflies by artist Peter Eastman is definitely the star of the show.

Urbanologi (Johannesburg)

Located at Mad Giant Brewery, this space combines industrial elements, with sparks of playful quirkiness. Furniture design is by the iconic Haldane Martin, with his Meccano-influenced tables and chairs creating a dream-like space. Large grey-scale murals bring a touch of street style to the larger-than-life restaurant.

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From 1 October 2015 to 30 September 2016, restaurants and the Eat Out community were given a year to vote, review and rate their favourites.

Below are the winning Western Cape eateries. The public’s favourite restaurants in Gauteng, KwaZulu-Natal, Free State and Mpumalanga will be announced at the Johannesburg leg of the awards on 25 October 2016.

Best Asian Eatery

Winner: Active Sushi (Bree Street)

Fresh sushi and a fun vibe make this an extremely popular spot.

Highly commended: Tjing Tjing Torii (City Bowl)

Best Bistro

Winner: Betty Blue Bistro (Hermanus)

This bright and cheerful bistro serves incredible breakfast brunch and light meals.

Highly commended: The Stack (Gardens)

Savanna Best Burger Eatery

Winner: Gibson’s Gourmet Burgers & Ribs (V&A Waterfront)

Gibson’s has an extensive menu and a build-your-own option.

Highly commended: Jerry’s Burger Bar (Observatory)

Best Coffee Shop

Winner: Meraki (Stellenbosch)

This stylish spot serves up delicious coffee and pastries.

Highly commended: Pajamas and Jam (Strand)

Best Country-Style Eatery

Winner: Karoux (McGregor)

These exceptional bistro dishes are served in a small country setting to match.

Highly commended: The Post House (Greyton)

Best Indian Eatery

Winner: The Indian Chapter with Prim Reddy (Bloubergstrand)

Tuck into authentic and aromatic Indian favourites at this gem.

Highly commended: Sundoo (Sea Point)

Best Italian Eatery

Winner: True Italic (City Bowl)

Expect handmade pastas and mamma-style Italian fare.

Highly commended: Locanda at Villa 47 (City Bowl)

Best Steakhouse

Highly commended: The Eatery Wood Fired Grill (Claremont)

This family friendly spot offers something for everyone.

Wild Card

Winner: Hoghouse Barbecue & Brewery (Ndabeni)

Not falling under any category, this barbecue joint received an exceptional amount of reviews.

Vote for your favourite to be in the running for next year’s Best Everyday Eateries awards – write a review here.

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This contemporary, sophisticated restaurant in Cape Town’s Constantia Valley received a stylish revamp from HotCocoa Interiors & Design.

The design of the space exudes a moody and polished feel, with naked tables, wooden and leather chairs and art by Marc Stanes, Judy Bumstead and Basil Friedlander.

“We have created a clean, sophisticated and modern interior,” explains HotCocoa co-owner, Dawn Dickerson. “The simple palette of charcoal and warm honey tones is offset with a selection of contemporary art drawn from plants, fruit and nature.”

The Fern Bar has also received a makeover, creating a cosy nook for pre- or post-dinner drinks. The Greenhouse has been nominated for an Eat Out 2016 Boschendal Style Award and is currently the reigning champion.

The Greenhouse is situated at The Cellars-Hohenort Hotel, 93 Brommersvlei Road, Constantia, Cape Town and is open Tuesday to Saturday for dinner from 6pm to 9pm.

For reservations, visit greenhouserestaurant.co.za.

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Flowers have a long association with food and drinks. We asked two experts in their fields to weigh in on edible blossoms, food and wine.

COOK WITH THEM

Abigail Donnelly, editor of Eat Out and food editor of Woolworths Taste magazine, gives four tips for using flowers in dishes.

1. Sprinkle lavender flowers over burnt lemon butter and stir into pasta. To make burnt lemon butter, heat butter in a saucepan until melted and browned, then add lemon juice.

2. Use marigold petals as a garnish for risotto.

3. Garnish a green salad with pretty impatiens flowers.

4. Melt dark chocolate, spread it onto parchment paper lining a baking sheet, and sprinkle violets, orange zest and chopped pistachios on top. Place in the fridge to set. Break chocolate into shards and serve with strong coffee.

PAIR THEM WITH WINE

Carolyn Martin, co-owner of Creation Wines in the Hemel-en-Aarde Valley, shares some tips for pairing flowers with Creation wines.

1. Rose petals and rose water with Creation Pinot Noir. The wine has a rose scent, and is as delicate and velvety as a rose petal.

2. Elderflower with Creation Sauvignon Blanc. A fragrant pairing with matching notes of granadilla and grapefruit.

5. Nasturtium blossoms with Creation Sauvignon Blanc Sémillon. It’s a perfect pairing thanks to the acidity and freshness.

6. Snapdragons with Creation Viognier. The nectar has a hint of sweetness that works well with the fruity notes, as well as a hint of nuttiness that matches the flavours in the wine.

7. English daisy petals with Creation Pinot Noir. The daisy brings out the aromas and flavours of rose and raspberry.

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