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	<title>Design News &#187; Greenhouse restaurant</title>
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		<title>Recipe for Shredded Duck Bao with Kimchi by Farrel Hirsch, Head Chef of Greenhouse</title>
		<link>http://designnews.co.za/recipe-for-shredded-duck-bao-with-kimchi-by-farrel-hirsch-head-chef-of-greenhouse/</link>
		<comments>http://designnews.co.za/recipe-for-shredded-duck-bao-with-kimchi-by-farrel-hirsch-head-chef-of-greenhouse/#comments</comments>
		<pubDate>Fri, 17 Apr 2020 13:16:15 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Farrel Hirsch]]></category>
		<category><![CDATA[Great Meals]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shredded Duck Bao with Kimchi]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6030</guid>
		<description><![CDATA[This Asian-inspired recipe needs traditional doses of time, love and care in order to cure the duck and hand prepare and steam the bao, or buns, and ferment the kimchi. The beautifully tender shredded duck combined with the supremely soft, pillowy dough of the buns and a crunchy bite of Korean-style kimchi will be reward enough for the effort required to prepare this popular dish. This recipe will make enough buns to serve 6 – 8 guests. How to prepare the duck: Ingredients: 4kg Duck legs 60g Coarse salt 40g Sugar Enough sunflower oil to cover the duck legs  Method: Combine the salt and sugar to make a cure mix, rub this onto the duck and cure for 2 hours. Wash off the cure mix and place the duck legs in a thick-based pot before covering them with oil. The oil should cover the legs entirely. Place on a low heat for 4 hours. The pot does not need to be covered with a lid. Do not stir the pot while the legs are on confit. Cool down and shred the meat off the bone.  How to prepare the steamed buns: Ingredients: 2 x Packets yeast 8.5 Cups of “00” [...]]]></description>
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		<title>50 Best Discovery names Greenhouse as one of the best restaurants in the world for 2020</title>
		<link>http://designnews.co.za/50-best-discovery-names-greenhouse-as-one-of-the-best-restaurants-in-the-world-for-2020/</link>
		<comments>http://designnews.co.za/50-best-discovery-names-greenhouse-as-one-of-the-best-restaurants-in-the-world-for-2020/#comments</comments>
		<pubDate>Tue, 17 Dec 2019 14:14:53 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[award-winning chef]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[Farrel Hirsch]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[Liz McGrath]]></category>
		<category><![CDATA[The Collection by Liz McGrath]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5312</guid>
		<description><![CDATA[Renowned South African fine dining establishment Greenhouse has once again demonstrated its preeminence by being featured on the exciting new 50 Best Discovery list by The World’s 50 Best Restaurants, www.theworlds50best.com/discovery. The venues featured on the 50 Best Discovery list – a global map of the best places to eat and drink – have been voted for by the same industry experts who put together all the 50 Best lists on the website, which serves as a barometer for global gastronomic trends. The 50 Best Discovery hotlist was revealed late in November 2019 and allows patrons to search by city for recommended gourmet restaurants across the globe. Greenhouse has won a number of industry accolades this year – it has just been named as one of only 12 South African restaurants on La Liste 2020, the world’s best restaurant selection based on the compilation of hundreds of guidebooks and millions of online reviews. It also placed in 15th position at the Eat Out Mercedes-Benz Restaurant Awards on 17 November 2019. It has been honoured at the awards every year since 2009, having been named Restaurant of the Year 2011 and 4th best restaurant in South Africa in both 2013 and [...]]]></description>
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		</item>
		<item>
		<title>Lunch at the Greenhouse offers a carefully edited menu</title>
		<link>http://designnews.co.za/lunch-at-the-greenhouse-offers-a-carefully-edited-menu/</link>
		<comments>http://designnews.co.za/lunch-at-the-greenhouse-offers-a-carefully-edited-menu/#comments</comments>
		<pubDate>Tue, 26 Nov 2019 08:53:04 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[African inspired]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[new menu]]></category>
		<category><![CDATA[seasonal]]></category>
		<category><![CDATA[seasonal lunch]]></category>
		<category><![CDATA[seasonal menu]]></category>
		<category><![CDATA[spring menu]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5253</guid>
		<description><![CDATA[A treat is in store for patrons at the award-winning Greenhouse restaurant – head chef Farrel Hirsch has created a shortened à la carte lunch menu. This variation on the regular menu will be available from Tuesdays to Saturdays for the rest of the year. Since taking up the reins at the flagship restaurant of The Liz McGrath Collection almost a year ago, Hirsch has done nothing but impress – he has just been honoured with three plates at the much-vaunted JHP Gourmet Guide™ Awards and an American Express® Platinum Fine Dining Restaurant Award (the highest accolade). He also won the third annual Clash of the Chefs cook-off. The new spring menu at the Greenhouse offers an African-inspired fusion feast which will delight regulars and newcomers alike. The three-course menu introduces many of Hirsch’s unique flavour combinations. First up are bite-sized False Bay canapés. Guests will have a choice of starters, namely eryngi mushroom served with ponzu, root vegetables, coriander, dashi; sashimi served with seaweed, avocado, rice, cucumber and sesame; or springbok tataki complemented by foie ‘rocher’, glüwein, parsley and chilli. The choice of mains includes three-rice risotto, ‘Die Vis’ dish, or delectable tshisanyama. For dessert, the options are a [...]]]></description>
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		<item>
		<title>Fine-Dining Cooking Demonstration with Head Chef Farrel Hirsch from Greenhouse at The Cellars-Hohenort on Saturday, 24 August and 31 August 2019</title>
		<link>http://designnews.co.za/fine-dining-cooking-demonstration-with-head-chef-farrel-hirsch-from-greenhouse-at-the-cellars-hohenort-on-saturday-24-august-and-31-august-2019/</link>
		<comments>http://designnews.co.za/fine-dining-cooking-demonstration-with-head-chef-farrel-hirsch-from-greenhouse-at-the-cellars-hohenort-on-saturday-24-august-and-31-august-2019/#comments</comments>
		<pubDate>Tue, 13 Aug 2019 09:00:49 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4807</guid>
		<description><![CDATA[The award-winning Greenhouse restaurant &#8211; one of the top 10 restaurants in South Africa &#8211; will be hosting the second and third of four cooking demonstrations on Saturday, 24 August and Saturday and 31 August 2019, led by Head Chef Farrel Hirsch. From 15h45 onwards there will be canapes and bubbly on arrival and the demonstration itself will begin at 16h00 in The Cellars-Hohenort Demonstration Kitchen. The guest’s will be participating in creating the exceptional Pork XO dish on the 24th and Fish &#38; Scallops dish on the 31st from Greenhouse’s mouth-watering menu. Once the demonstration is concluded, guests will enjoy pre-dinner cocktails at the beautifully appointed Greenhouse bar from 17h30 onwards. This will be followed by a seated three-course dinner paired with wine from 18h00 onwards. The cooking demonstration, dinner, and all inclusions, is priced at R 2 200 per person, with an additional wine pairing option for R 350 per person.  Guests will also receive a special gift as a wonderful memento of this special experience in the world of fine dining.  As places for the cooking demonstrations are limited, bookings are essential.  The dates for the next three cooking demonstrations are as follows: Saturday, 24 August 2019 [...]]]></description>
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		</item>
		<item>
		<title>Winter dinner special at the Greenhouse offers a carefully edited menu</title>
		<link>http://designnews.co.za/winter-dinner-special-at-the-greenhouse-offers-a-carefully-edited-menu/</link>
		<comments>http://designnews.co.za/winter-dinner-special-at-the-greenhouse-offers-a-carefully-edited-menu/#comments</comments>
		<pubDate>Tue, 04 Jun 2019 09:04:28 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[winter]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4516</guid>
		<description><![CDATA[Greenhouse is offering a compelling winter special to keep you warm in the cold months ahead. The award-winning, fine-dining restaurant has launched a new three-course set menu available for dinner only, from 01 June to 31 August 2019. The full tasting journey is still available during this period. The Winter Special is a carefully edited dining experience that starts off with the Greenhouse’s famed amuse-bouche that set the tone for the meal to follow. These complimentary, bite-sized snacks are followed by two starter options: gamefish with lime, dill, liquorice and kohlrabi; or XO pork with erynjii mushroom, spring onion, ponzu and dashi. The main meal presents a choice between the “tshisa nyama bokkie” with sweetbreads, carrot, cashew, pap and morogo; or, sustainably sourced scallops, with wild rice risotto, pea puree and garlic sake sauce. Figuring out what to have for dessert is a challenge, when you have riveting options such as “the beet” encompassing beetroot, hazelnut, coffee, chocolate and cherry; or, the pineapple passion, with yoghurt, coriander and lime. The meal is concluded with petite fours. The three-course meal including amuse-bouche and petite fours is R650 per person. There will be an additional wine pairing option for R350 per person. [...]]]></description>
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		</item>
		<item>
		<title>The new Journey &amp; Discovery menu from Greenhouse at The Cellars-Hohenort, Constantia</title>
		<link>http://designnews.co.za/the-new-journey-discovery-menu-from-greenhouse-at-the-cellars-hohenort-constantia/</link>
		<comments>http://designnews.co.za/the-new-journey-discovery-menu-from-greenhouse-at-the-cellars-hohenort-constantia/#comments</comments>
		<pubDate>Wed, 24 Apr 2019 13:03:01 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4269</guid>
		<description><![CDATA[The Greenhouse heads into Winter 2019 retaining its evergreen appeal with a menu comprising tempting seasonal additions courtesy of new head chef Farrel Hirsch. From April 2019 onwards, patrons can embark on either a full tasting Journey or a less extensive Discovery experience. Both menus are as inventive as ever, and enhanced by exemplary service, stimulating presentation, plating akin to artistry, and an incredible array of flavours. Earlier in his career, Hirsch served as Sous Chef at Greenhouse before moving on to roles as Head Chef on North Island in the Seychelles and at the Four Seasons in Johannesburg. He returns to his former kitchen with fervour, his consummate skill borne out in the newly conceived seasonal offering. “With our winter experience, the aim is to continue the Greenhouse’s sterling reputation for sourcing unusual, meaningful ingredients and lending them an extraordinary treatment,” Hirsch comments. The nine-course tasting Journey comprises a duet of conceptual canapes, a trio of intriguing starters, a single main followed by a traditional palate cleanser, and two desserts. Both vegetarian and vegan options are available. You can elect to pair either tasting menu with specially selected wines. Almost every course has a willfully South African element that [...]]]></description>
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		</item>
		<item>
		<title>Review of Greenhouse at The Cellars-Hohenort, Constantia</title>
		<link>http://designnews.co.za/review-of-greenhouse-at-the-cellars-hohenort-constantia/</link>
		<comments>http://designnews.co.za/review-of-greenhouse-at-the-cellars-hohenort-constantia/#comments</comments>
		<pubDate>Thu, 28 Mar 2019 08:05:08 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Cellars-Hohenort]]></category>
		<category><![CDATA[Constantia]]></category>
		<category><![CDATA[eat out top]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4200</guid>
		<description><![CDATA[After your host has ushered you inside, a feast of accolades and trophies welcomes you from the walls of the entrance before you are shown to your table. The Greenhouse boasts a decade’s worth of Eat Out Top 10 placements and a plethora of other acknowledgements. In particular, a large round plaque catches the eye: a gourmet award crediting the restaurant for serving cuisine that’s worthy of a flight. And indeed, it must be so, because snippets of caught conversation reveal the full-house of patrons to be Spanish, German, Swedish, American… and they’re all putting paid to Cape Town’s reputation as a global gourmet capital by dining at the establishment currently ranked 6 th in the country. There’s a smattering of loyal South Africans too, and even the President has been known to make Greenhouse his dining destination of choice. When a table is available, that is. The restaurant is not large, and is full most nights, up to two months ahead of time for dinner, but you may get lucky over a lunchtime on Fridays and Saturdays. We were fortunate to secure a table for two on a Friday evening – any night in the Greenhouse is a fortunate one – and as expected, the restaurant was fully booked. We were seated in the attractive glass-covered [...]]]></description>
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		<item>
		<title>Greenhouse restaurant appoints new Head Chef !</title>
		<link>http://designnews.co.za/greenhouse-restaurant/</link>
		<comments>http://designnews.co.za/greenhouse-restaurant/#comments</comments>
		<pubDate>Thu, 10 Jan 2019 13:23:30 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=3908</guid>
		<description><![CDATA[Greenhouse at The Cellars-Hohenort welcomes new Head Chef, Farrel Hirsch (aged 31) to its kitchen as of November last year. Guests can look forward to Hirsch’s flair for innovation and fresh flavours, but with the same outstanding quality for which the award-winning restaurant is so highly celebrated. Originally from South Africa, Hirsch gained fundamental work experience abroad, in the UK, where he cooked in some of Nottinghamshire’s most acclaimed kitchens such Tonic, World Service and Cast at The Nottingham Playhouse. On his return to South Africa, he worked at a number of top hotels and lodges including Cape Grace Hotel and Spa, The Oyster Box and the Singita group. But it is Greenhouse where he worked as Sous Chef from 2014 to 2016 &#8211; that he credits for helping to shape his culinary development and the chef he is today. “The way Chef Peter (Tempelhoff) can turn the ordinary into something sublime is astonishing”, says Hirsch. “In his kitchen, I learned that there are no boundaries between food and theatre”. Emerging as a sought-after sous chef, Hirsch spent some time learning new tricks of the trade at Cape Town’s illustrious The Test Kitchen before being offered his first Head Chef [...]]]></description>
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