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	<title>Design News &#187; Dining</title>
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		<title>The Hussar Grill fills a hole in Kimberley’s dining scene!</title>
		<link>https://designnews.co.za/the-hussar-grill-fills-a-hole-in-kimberleys-dining-scene/</link>
		<comments>https://designnews.co.za/the-hussar-grill-fills-a-hole-in-kimberleys-dining-scene/#comments</comments>
		<pubDate>Wed, 18 Dec 2019 09:02:02 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Dining]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[grilled steaks]]></category>
		<category><![CDATA[Kimberly]]></category>
		<category><![CDATA[new restaurant]]></category>
		<category><![CDATA[Northern Cape]]></category>
		<category><![CDATA[steakhouse]]></category>
		<category><![CDATA[The hussar grill]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5329</guid>
		<description><![CDATA[The Hussar Grill is set to open a brand-new grill room in Kimberley in December 2019 – just in time for festive season celebrations! This welcome addition to the historical city and to The Hussar Grill family at large will feature all the attributes for which the well-loved brand is justifiably famous. This includes consistently excellent food – The Hussar Grill has two restaurants listed in the 2020 Eat Out Top 500 guide – an extensive award-winning wine list, and superior service. The popular grill room, which has just unveiled its new summer menu, is renowned for its perfectly aged steak, but its gourmet burgers, deboned half-chicken, Kingklip and wild mushroom and roasted butternut gnocci will quickly become firm favourites with guests – along with skilpadjies and Portuguese chorizo. Guests are welcome to bring their own wine along, with absolutely no corkage fee, ever. The new Kimberley restaurant, which can seat 109 patrons, is situated at 229 Du Toitspan Road, Belgravia, on the corner of Du Toitspan and Egerton – close to a number of historical sites and guest houses, including the famous Halfway House Hotel. “The brand will bring an alternative taste profile and ageless dining experience to Kimberley, [...]]]></description>
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		<title>New restaurant trend “Fast Fine” is changing the way we dine – but what is it?</title>
		<link>https://designnews.co.za/new-restaurant-trend-fast-fine-is-changing-the-way-we-dine-but-what-is-it/</link>
		<comments>https://designnews.co.za/new-restaurant-trend-fast-fine-is-changing-the-way-we-dine-but-what-is-it/#comments</comments>
		<pubDate>Tue, 30 May 2017 05:50:55 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Cape Town]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Dining]]></category>
		<category><![CDATA[Fast Fine]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=2247</guid>
		<description><![CDATA[First, there was the “fast food” phenomenon. Restaurants like McDonald’s and KFC capitalised on the need for convenience food by serving up cheap, quick takeaways. Following the junk food backlash in which consumers expressed a need for healthier food made from better ingredients, we then saw the rise of the “fast casual” trend. In the USA, chains like Chipotle Mexican Grill and Five Guys charted their success by serving food made from better, healthier, carefully sourced ingredients, and doing so just as quickly as the fast food outlets they were competing with. In South Africa, Nando’s has plucked out a path from “fast food” status to “fast casual” by investing in better looking restaurant environments that feature local art and design. The rising popularity of fast casual outlets the world over is propelled by relatively-cheap-but-good meals that can be taken away or eaten in a slightly more attractive restaurant environment than a fast food counterpart. The spread of the trend has been further aided by the global economic downturn, which has reduced spending at expensive, upmarket restaurants. Of course, this has by no means curbed the consumer’s desire to experience and enjoy flavourful food. So this need has prompted yet [...]]]></description>
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