Eighty two PK

20/07/2017

Waiting for tonight's guests to arrive.

26/06/2017

Thank you for the great review Daniel, it was an absolute pleasure to have you here.

23/05/2017

Harissa lamb chops with jasmine rice

15/05/2017

Mother's Day photos complements of Pixie Hall-Reace

14/05/2017

Ready to serve mother's day lunch

24/04/2017

19/04/2017

The opening...

19/04/2017

Count down to opening

19/04/2017

Tables set for tonight.

19/04/2017

Welcoming drinks tonight at 7 pm. We love local.

19/04/2017

Peek Preview...
Perfect Preparation at Eighty Two on PK

12/04/2017

Planning some menus for the next few weeks is bringing back so many fond memories of new recipes I’ve tried and tested on friends and family over the years. I have come a long way since my first attempts in the 80’s when I was inspired by everything I tasted and wanted to re-create. I have taught myself by observing and learning from first my grandmothers and my mother and later a host of people that would not even realise how I was taking in everything they were showing me.
Most of what I have learned was after 2000, when I used to follow the cooking channel on DSTV and read recipes in the popular magazines. On the cooking channel I loved to follow individuals like Jamey Oliver, Nigella Lawson, Paul Hollywood, Gordon Ramsey, Bill Granger, James Martin, Rick Stein, Delia Smith, Gary Rhodes, Keith Floyd, Anthony Worrall Thompson, Giorgio Locatelli and many more. Using recipes created and shared by these my heroes, I learned to develop my sense of taste when reading a recipe. Cooking was no longer a hobby, but a passion and an adventure to try everything I saw.
A personal tragedy in January 2011 dulled my passion for a number of years, but since 2014 I have been inspired by a number of local cooks and chefs such as Justine Drake, Jenny Morris, Willie van Zyl, Maryke Reuvers, Yudhika Sujanani, Niel Stemmet, Ryan Josten, Spencer Hill and a few more. The highlight came in November 2014 when I had the awesome opportunity to cook with Maryke Reuvers for Niel Stemmet’s book Bitter & Sweet. This was one of those experiences I will treasure for life.
Now I stand at the door to my new journey where I want to share all I have learned with everyone that is willing to embark on this adventure with me. I look forward to creating special occasions for all that pass through the door and hope to leave them with a memory worth holding onto.
Back to what I started out doing for the morning, the menu for the private closed lunch here at Eighty Two PK on Saturday. Canapes will be followed by Moroccan styled lamb shanks on a bed of polenta with crispy seasonal veg and for dessert, malva pudding with preserved figs and cream.