food, Interviews, Recipes

watch: in the kitchen with wesley randles

Wes Randles of The Shortmarket Club in Cape Town pushes the culinary envelope with dishes that celebrate unusual tastes and textures.

In our May #HLCraftIssue, Wes created five original recipes that emulate his food philosophies. He chats to HL about cooking, seasonal ingredients, maintaining quality, sustainability and all the things that make his food so ridiculously delicious, unique and superbly crafted. 

https://www.youtube.com/watch?v=FjpmxFybM5w   ALSO READ: Here’s what a meal at Shortmarket looks like
Chef Wes Randles hard at work on the pass at The Shortmarket Club.

Staff at The Shortmarket Club prepare for a dinner sitting.

Springbok loin in Caperitif jus with salt-baked celeriac, oyster mushroom and smoked bone marrow, and roasted nectarines.

Fresh fig with brinjal purée.