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	<title>Design News &#187; lunch</title>
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		<title>Cape Town’s Summer fine dining scene reinvigorates with the launch of new lunch dates at Greenhouse</title>
		<link>https://designnews.co.za/cape-towns-summer-fine-dining-scene-reinvigorates-with-the-launch-of-new-lunch-dates-at-greenhouse/</link>
		<comments>https://designnews.co.za/cape-towns-summer-fine-dining-scene-reinvigorates-with-the-launch-of-new-lunch-dates-at-greenhouse/#comments</comments>
		<pubDate>Wed, 18 Nov 2020 11:49:36 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[F&B]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food and beverage]]></category>
		<category><![CDATA[Greenhouse]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[Restaurant]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=6544</guid>
		<description><![CDATA[Sterling news for the industry – and for food lovers everywhere – is that renowned establishment Greenhouse will now open its doors for luncheon on Fridays and Saturdays from November onwards. Guests will be able to experience the summer Discovery Tasting menu created by Head Chef Farrel Hirsch. The Discovery Tasting menu offers an African-inspired fusion feast which will delight regulars and newcomers alike. Hirsch has conceptualised a number of new unique flavour combinations. Many of the dishes have wryly humorous names that belie the seriousness of the chef’s intent. These include the likes of Walkie Talkies – dry-aged chicken, burnt beans, garlic purée, aged shiitake, red carrots, ginger latte and bacon jam; Magic Mushroom &#8211; cinnamon, mushroom, walnut XO, coriander pesto, sweet potato angels nest and shiitake broth; and the Eaton Neat – Chef Farrel’s own memories of this classic dessert with childhood flavours of strawberry jam, smoked meringue and yoghurt crispies. The menu at Greenhouse is seasonally led, with only the finest local ingredients and suppliers sourced for the kitchen. This means that the summer menu is best enjoyed now. The menu will shift as a response to seasonal change as the fruits and produce of autumn and [...]]]></description>
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		<title>Lunch gets lavish at The Hussar Grill</title>
		<link>https://designnews.co.za/lunch-gets-lavish-at-the-hussar-grill/</link>
		<comments>https://designnews.co.za/lunch-gets-lavish-at-the-hussar-grill/#comments</comments>
		<pubDate>Mon, 24 Feb 2020 13:22:44 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food design]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[hussargrill]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[The hussar grill]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5808</guid>
		<description><![CDATA[Forget the office canteen and forego that pre-packed sandwich, as the Hussar Grill has re-introduced its perennially popular Lavish Lunch special until the end of April 2020. Luncheon is indeed a lavish affair at one of the country’s premier grill rooms, and hungry patrons can delight in the spoils of two irresistible midday meal offers. The Lavish Lunch can either be a leisurely affair, stretched over two-courses, or, guests can opt for the business-like efficiency of a single course special. The single-course lunch comes in at a mere R95 per head while the two-course meal consists of an incredible starter and main course combination at R130 per head. This outstanding value proposition come courtesy of a restaurant that places consistently in the Eat Out Top 150 and also offers a highly regarded wine list. Which is why The Hussar Grill, an enduring legend since 1964, continues to win hearts and palates. The Lavish Lunch specials both offer a choice of menu items, including a perfectly prepared 200g steak &#8211; the kind for which this multiple award-winning restaurant is so rightly famed. Alternatively, find yourself tempted by gourmet burgers, deboned half-chicken, beer-battered hake, and wild mushroom and roasted butternut gnocchi. The [...]]]></description>
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		<title>The Spier Farm Café celebrates local food &amp; design</title>
		<link>https://designnews.co.za/the-spier-farm-cafe-celebrates-local-food-design/</link>
		<comments>https://designnews.co.za/the-spier-farm-cafe-celebrates-local-food-design/#comments</comments>
		<pubDate>Thu, 14 Nov 2019 08:08:45 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[Chef Hennie Nel]]></category>
		<category><![CDATA[delicious meals]]></category>
		<category><![CDATA[farmyard]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[jams]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[new cafe]]></category>
		<category><![CDATA[new chef]]></category>
		<category><![CDATA[new menu]]></category>
		<category><![CDATA[pickles]]></category>
		<category><![CDATA[preserves]]></category>
		<category><![CDATA[seasonal]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier Farm Cafe]]></category>
		<category><![CDATA[Spier Wine]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[Stellenbosch]]></category>
		<category><![CDATA[vineyard]]></category>
		<category><![CDATA[winelands]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=5224</guid>
		<description><![CDATA[Housed in a graceful gabled Cape Dutch building, the Spier Farm Café is now serving breakfast and lunch served by friendly, attentive staff against the serene backdrop of the rolling lawns and ancient oaks of Spier Wine Farm’s historic Werf (farmyard). The Spier Farm Café’s Chef, Hennie Nel, was previously at Vadas Smokehouse and Bakery where he served as head chef under the restaurant’s founder and acclaimed chef, PJ Vadas. Nel’s extensive cheffing experience includes stints in the kitchens of Open Door (formerly at Constantia Uitsig) and the former Maze by Gordon Ramsay at One &#38; Only Cape Town. Nel is passionate about cooking honest, authentic and unpretentious food made with top quality ingredients. Passionate about the environment, he and his team recycles as much as possible, sending minimal waste to landfill. In keeping with Spier’s sustainability ethos, local and ethical sourcing is also a priority. Farmer Angus McIntosh supplies the Café with meat reared on Spier’s pastures (without hormones or routine antibiotics) as well as eggs laid by happy, outdoor-roaming hens. The Café’s fresh bread and exquisitely flaky croissants are baked a stone’s throw away, at Vadas Smokehouse and Bakery. &#160; Simple, seasonal and sublime For breakfast, the star [...]]]></description>
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		<title>FRESH NEW FOOD CONCEPT DEBUTS IN CAPE TOWN</title>
		<link>https://designnews.co.za/fresh-new-food-concept-debuts-in-cape-town/</link>
		<comments>https://designnews.co.za/fresh-new-food-concept-debuts-in-cape-town/#comments</comments>
		<pubDate>Mon, 07 Nov 2016 13:59:52 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Cape Town]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[fresh]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[lunch]]></category>

		<guid isPermaLink="false">http://designnews.co.za/?p=1989</guid>
		<description><![CDATA[Designed for people on the go, Chefs is a disruptive offering that aims to solve the problem of accessing great food without needing to spend hours sitting down in a top restaurant. There are no printed menus. Instead, daily website updates show which three meals are available that day. There are no waiters. You order and pay on arrival via an iPad, take a seat at a table, and a Chef will appear swiftly with your plated meal on the signature Chef’s tray. The result is something incredibly fresh and uplifting. Everything that could stand between you and the meal has been removed. You are paying for good food and nothing else. The kitchen is inseparable from the seating area and there’s no sense of remove between product and patron. Chefs is all about getting people to connect with food by removing the barriers between the Chef and customer and making the kind of meals that everyone wants to eat &#8211; super fresh, healthy, generously served and stylishly presented. The foodie capital of Cape Town is the launching pad for this first flagship concept, which, if successful, will be rolled out both locally and internationally. Chefs is a platform for [...]]]></description>
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