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	<title>Design News &#187; best steakhouse</title>
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		<title>RECIPE &#124; The Hussar Grill’s creamy, silky textured Crème Brûlée</title>
		<link>https://designnews.co.za/recipe-the-hussar-grills-creamy-silky-textured-creme-brulee/</link>
		<comments>https://designnews.co.za/recipe-the-hussar-grills-creamy-silky-textured-creme-brulee/#comments</comments>
		<pubDate>Thu, 23 Apr 2020 10:24:42 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[best steakhouse]]></category>
		<category><![CDATA[Crème Brûlée]]></category>
		<category><![CDATA[Dineplan App]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6066</guid>
		<description><![CDATA[Crème Brûlée is the stuff of dessert legend. The silken, soft yellow custard can be reached by cracking through a crunchy, caramelised sugar cap. A regular feature on The Hussar Grill menu since 1964, the restaurant’s classic Crème Brûlée is an all-time favourite. For the first time ever, The Hussar Grill shares its secret recipe to help you transition smoothly into winter. Enjoy making and serving it at home, or relish its creamy crunch in the restaurant – the perfect end note to follow one of the famous steaks for which The Hussar Grill is renowned. Ingredients 1l          Fresh cream 250 ml  Sugar 10ml     Vanilla extract 7          Egg yolks Please note that this recipe yields 12 x individual Crème Brûlées if prepared in 9cm ramekins. Method Preheat oven to 150 ºC. Beat egg yolks, sugar and vanilla extract in a mixing bowl until thick and creamy. Pour cream into a saucepan and stir over low heat until it almost comes to a boil. Remove cream from heat immediately. Add the warm cream to the egg yolk mixture steadily, stirring continually until combined. Run through sieve (if your custard has any lumps). Pour the liquid into 9cm ramekins. Place ramekins in [...]]]></description>
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		<title>Back to the future: old-fashioned value now</title>
		<link>https://designnews.co.za/back-to-the-future-old-fashioned-value-now/</link>
		<comments>https://designnews.co.za/back-to-the-future-old-fashioned-value-now/#comments</comments>
		<pubDate>Wed, 22 Apr 2020 15:23:36 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[best steakhouse]]></category>
		<category><![CDATA[Gnocchi]]></category>
		<category><![CDATA[Great Meals]]></category>
		<category><![CDATA[Grill Masters]]></category>
		<category><![CDATA[grilled steaks]]></category>
		<category><![CDATA[hussargrill]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6053</guid>
		<description><![CDATA[Whenever I need a bloody delicious steak that’s serious value for money, The Hussar Grill is my go-to. It doesn’t take much to convince my vegetarian partner (more on that later) to come with me, and we cosy-up in yesteryear’s ambience. Think white tablecloths, silver cutlery, emerald green leather seats. It’s not hard to realise that the things that were indeed better in the good ol’ days can still be had – and fabulously so – in the present. A big thank you to The Hussar Grill for preserving the best of traditional restaurant values like excellent service, warm atmosphere, complimentary snacks on arrival, and marvelously meaty meals that don’t break the bank, and continuing to serve them up to this day, 56 years on! We don’t deviate much from our own formula for success when we go there. Our favourite entrées include the grilled mushroom and the overly generous portion of steak tartare with a wide variety of accompaniments. Each time we go, we contemplate ordering something else from the extensive selection of starters, but we just end up defaulting to the tried-and-tested-and-loved! If it ain’t broke, why fix it, right? Steak Tartare Large Black Mushroom with Spinach and [...]]]></description>
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		<title>HOW TO PREPARE THE PERFECT STEAK AT HOME</title>
		<link>https://designnews.co.za/how-to-prepare-the-perfect-steak-at-home/</link>
		<comments>https://designnews.co.za/how-to-prepare-the-perfect-steak-at-home/#comments</comments>
		<pubDate>Wed, 08 Apr 2020 10:48:38 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[best steakhouse]]></category>
		<category><![CDATA[grilled steaks]]></category>
		<category><![CDATA[hussargrill]]></category>
		<category><![CDATA[steakhouse]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5978</guid>
		<description><![CDATA[Ever wanted to master the art of the perfect steak? Well, now’s the time. One of South Africa’s premier grill rooms, The Hussar Grill, is sharing its expertise with home cooks so that you can fire up the grill at home. When it comes to choosing your meat, remember that The Hussar Grill serves only Class-A grain-fed beef and game and carefully sources its steak from local farms and family-run businesses. Please try and purchase the best quality produce available to ensure a quality meal. The Hussar Grill wet ages its whole meat for a minimum of 28 days &#8211; to ensure superbly matured, tender and flavourful steaks &#8211; before portioning it for grilling. This is part of what makes a meal at the renowned restaurant, which has been satisfying guests since 1964, so superlative. When it comes to steak, storage temperature is vital. The Hussar Grill steaks are vacuum-sealed to avoid any oxygen and stored in a cool 5-degree Celsius fridge. If you have bought steak that is fresh but not aged, but is vacuum sealed, rest assured that you can still wet age it at home by keeping it sealed and leaving it in your refrigerator. Do not [...]]]></description>
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		<title>Take midday meals to the next level with a lavish lunch at The Hussar Grill</title>
		<link>https://designnews.co.za/take-midday-meals-to-the-next-level-with-a-lavish-lunch-at-the-hussar-grill/</link>
		<comments>https://designnews.co.za/take-midday-meals-to-the-next-level-with-a-lavish-lunch-at-the-hussar-grill/#comments</comments>
		<pubDate>Wed, 28 Aug 2019 12:13:36 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[best steakhouse]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4847</guid>
		<description><![CDATA[Gourmet burgers, deboned half-chicken, beer-battered hake, and wild mushroom and roasted butternut gnocchi are some of the fresh menu delights that await lunchtime guests at The Hussar Grill. These delicious new inclusions extend the well-loved grill room’s offering and provide diners with additional variety on an already extensive menu of over 50 dishes &#8211; including, of course, the outstanding steaks for which the multiple award-winning restaurant is so rightly famed. The new menu items can all be sampled as part of two irresistible lunchtime offers that will run at The Hussar Grill until 31 October 2019. Although The Hussar Grill is one of the country’s premier grill rooms – it has four restaurants in the Eat Out Top 150 as well as an award-winning wine list &#8211; it proudly offers its growing community of loyal guests an outstanding value proposition. Which is why the restaurant, an enduring legend since 1964, continues to win hearts and palates. Lunches at the restaurant can either be leisurely affairs, stretched over two-courses, or, patrons can opt for the business-like efficiency of the single course offers. The duo lets guests enjoy an incredible starter and main course combination at R130 per head. The lunchtime single [...]]]></description>
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		</item>
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		<title>South Africa’s Oldest Grill Room and Cookery School Continue Their 5-Year Legacy of Hosting The Steak Masterclass Series</title>
		<link>https://designnews.co.za/south-africas-oldest-grill-room-and-cookery-school-continue-their-5-year-legacy-of-hosting-the-steak-masterclass-series/</link>
		<comments>https://designnews.co.za/south-africas-oldest-grill-room-and-cookery-school-continue-their-5-year-legacy-of-hosting-the-steak-masterclass-series/#comments</comments>
		<pubDate>Mon, 05 Aug 2019 07:51:59 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[best steakhouse]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4780</guid>
		<description><![CDATA[Do you know why you should let steak “rest” before you cut it? Or the difference between “blue” and “rare”? To reveal the answers to these questions along with other secrets of the steak, South Africa’s premier grill room, The Hussar Grill, will be sharing some of the expertise behind its successful 55-year legacy in a series of Steak Masterclasses. Aspirant cooks and foodies are welcome to attend these stand-alone evening events, which will be held in a professional kitchen at the prestigious Silwood School of Cookery in Cape Town, South Africa’s oldest cookery school. The idea to host the Steak Masterclass series was conceived in 2014, in honour of The Hussar Grill and Silwood School of Cookery’s 50-year milestone. Today, each Steak Masterclass is hosted by Jason Allen, the owner of The Hussar Grill restaurant in Steenberg, and cover the preparation of three choice cuts of beef, namely, sirloin, rump and fillet. For those not yet in the know, sirloin and fillet can be cooked quickly and served very rare, while rump &#8211; South Africa’s most popular steak &#8211; can be fried or grilled more slowly.  In addition to learning how to grill a steak to the rare or [...]]]></description>
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		<title>Indulge in The Hussar Grill’s two-course seasonal lunch offer</title>
		<link>https://designnews.co.za/indulge-in-the-hussar-grills-two-course-seasonal-lunch-offer/</link>
		<comments>https://designnews.co.za/indulge-in-the-hussar-grills-two-course-seasonal-lunch-offer/#comments</comments>
		<pubDate>Tue, 23 Apr 2019 07:30:43 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[best steakhouse]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4259</guid>
		<description><![CDATA[While The Hussar Grill remains one of the country’s premier grill rooms – it has four restaurants in the Eat Out Top 150 as well as an award-winning wine list &#8211; it proudly continues to offer its growing community of loyal guests an outstanding value proposition. Although it is widely known for outstanding steaks, The Hussar Grill is also much loved for its famous complimentary snacks on arrival, comprising marinated olives and batch- cooked house crisps, and irresistible seasonal offers. This autumn is no exception. Available Monday to Saturday from 12h00 to 17h00, the two-course autumn lunch offer at The Hussar Grill lets guests enjoy an incredible starter and main course combination at R130 per head. As an introduction to your meal, choose from a trio of delicious options. For vegetarians, there’s tomato soup with cream, served with croutes on the side. Or, peri-peri chicken livers sautéed in a decadent combination of sherry, garlic, onions, mixed herbs, and cream, also served with croutes. Alternatively, try the starter portion of tender fried calamari strips. The main course options make it even more difficult to choose. A 200g Class A rump or sirloin steak is served with traditional fries, mash or baby [...]]]></description>
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		<title>The Hussar Grill Named Best Steakhouse in Cape Town</title>
		<link>https://designnews.co.za/the-hussar-grill-named-best-steakhouse-in-cape-town/</link>
		<comments>https://designnews.co.za/the-hussar-grill-named-best-steakhouse-in-cape-town/#comments</comments>
		<pubDate>Wed, 13 Mar 2019 06:59:18 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[best steakhouse]]></category>
		<category><![CDATA[Cape Town]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=4091</guid>
		<description><![CDATA[At the Cape Town Experiences Magazine Awards 2019 held on 28 February 2019, The Hussar Grill was named Best Steakhouse in Cape Town in the Restaurant Awards segment of the proceedings. The awards were decided by combining the verdict of a dedicated judging panel with a public voting process. Public votes counted for 40% of the overall score and were facilitated via a digital voting process. An anonymous panel of four judges hailing from four esteemed media companies weighed in on the nominees, with their evaluations counting for 60% of the overall score. In total, the Cape Town Experiences Magazine Awards saw 600 industry professionals nominated in their respective categories, including Hospitality &#38; Bars, Tourism Activities &#38; Adventure, Arts &#38;  Entertainment, Media &#38; Biz, and Wine, Beer &#38; Spirits. The Restaurant Awards were made across 20 categories such as Best Italian Eatery, Best Asian Restaurant, Best Tapas Bar and so on. To qualify for the Best Steakhouse award within the Restaurant Awards segment, nominees had to have been operational for more than 5 years and offer exceptional quality meats and service. The Hussar Grill was named the winner of its category after competing against a list of fellow nominees, including Nelson’s Eye, Primal Eatery, HQ and NV-80. Says The Hussar Grill Brand Manager, Lauren [...]]]></description>
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