The Ultimate Cooking Experience
Vrede en Lust restaurant, Cotage Fromage Chef, Duncan Doherty, showcased the unrivaled fuel efficiency of the EGG by cooking 350 quails on a Mini Egg using only 1/2 bag of charcoal at The Winter Sculpture Fair at the NIROX Sculpture Park, Cradle of Humankind.
Massive congratulations go out to EGG users, Margot Janse of The Tasting Room at Le Quartier Francais and Luke Dale Roberts of The Test Kitchen for coming in 53rd and 61st respectively in the annual The World’s 50 Best Restaurants international awards. The Test Kitchen received a particularly special nod from the judges in the “One to Watch” category.
Need some Easter inspiration? Look out for the Food and Home Entertaining April edition to see how 2012 Chef of the Year, Margot Janse, takes outdoor cooking to the next level. Margot’s list of local and international awards is truly impressive. Herself voted EAT OUT Chef of the Year, The Tasting Room at Le Quartier Francais, of which she is executive chef, came second [...]
Ultimate Braai Master contestant, Warwick Thomas of Fat Cow Catering, recently showcased the EGG’s versatility by cooking 11 dishes for the Durban audition! Watch the video here.
© 2012. Rockwood Leisure (PTY) Ltd. All rights reserved. Big Green Egg® The Ultimate Cooking Experience™
