Chef George Jardine – Amazing the World Wherever He Goes

Do you like this post?

Too often, we associate gourmet food with elegance or class. As chefs, we would prepare haute cuisine dishes and we expect our guests to pay for it regardless of how pricey these dishes may be. After all, that’s something one would expect from “classy” establishments serving haute cuisine. This is not the case, however, with Jardine. This restaurant has proven that one need not turn his nose up at simplicity in order to serve amazingly good food. The restaurant’s Scottish Chef George Jardine deserves the credit. His cooking can only be described as straightforward, down-to-earth and amazingly delectable – just the way he likes it.

For a new restaurant that has merely opened its doors to the public in 2006, Jardine has certainly captured the attention of the culinary world with its chef’s imaginative and excellent cuisine. One will find himself served with Butter Roasted Quail with foie gras and quince stuffing. Of course, Chef Jardine’s Brioche and Hazelnut crusted veal loin is also completely mouthwatering.

The simplicity of Jardine’s dishes, however, contradicts its ultra-chic décor and ambiance. The 65-seat restaurant is decked out in shades of white and brown. It offers a view of the open kitchen and the city. All in all, the restaurant has a fairly modern but comfortable feel to it. Not surprisingly, Jardine and Chef George have received countless awards over the years. It was included in last year’s El Pellegrino World’s Best Restaurants list and it landed the 79^th spot of the same list this year.

Let’s Get to Know Chef George Jardine

Chef Jardine is actually one of the best chefs in South Africa. Some will likely argue that he is not just one of the best, but he is the best. He started out a chef job at the Inn on the Park, a restaurant ensconced inside The Four Seasons Hotel in London. He worked under the tutelage of Jean Christophe Novelli. He did not stop here however. He also worked in Maison Novelli and Les Sauvere de Jean Christophe. It was during his stint as these restaurants’ head chef that these establishments earned their respective Michelin stars. Aside from these restaurants, he also worked in other world-class restaurants all over the globe including a stint in South Africa, Australia and Asia.

It was after five years from the time he left South Africa that he once again returned to the Cape Town and set up his own restaurant, Jardine. Accolades have followed Chef George Jardine wherever he went. Regardless of where he went – Europe, Australia, Asia and South Africa – he continues to attract culinary connoisseurs with his amazing talent.

Chef George Jardine’s Vanilla and Honey Roasted Figs with Whipped Mascarpone and Hazelnut Crunch Recipe

Recipe via Zoopy

Recipe for 2

Ingredients:

3 large figs

1 vanilla pod

50 ml honey

100ml mascarpone

150 gm sugar

20 gm hazelnut

Method

Cut figs in half. Coat in honey and sugar and grill until caramelised (approx 5 minutes)