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The Independent
an hour ago
- Entertainment
- The Independent
Salsify in Cape Town: The fine dining restaurant rewriting the South African food story
What does it take to be named Restaurant of the Year? Those words conjure a certain set of expectations: a beautiful setting, warm hospitality, knowledgeable staff, a focus on seasonality and sustainability and, obviously, perfectly delicious food. You'd expect all these things as the minimum, plus a little something extra that makes it special. Salsify nails every one of them, and then some. It has that extra something – a chef at the helm who couldn't hide his passion if he tried. Though it sounds like a cliché, chef Ryan Cole of Salsify – pronounced 'sal-si-fee', not 'fie', as I kept blurting out – genuinely lives and breathes his work. Whether it's fishing several times a week with his brother to supply the restaurant (their dad was a commercial fisherman), foraging for indigenous ingredients that 'tell the South African story,' sourcing sustainable produce or, you know, running two lauded businesses (the other is COY, a more laid-back but nonetheless excellent destination), it's clear he means it when he says, 'there was never anything else'. Salsify is housed in The Roundhouse – a national monument dating back to 1786, which served first as a guardhouse and then a hunting lodge. Perched at the base of Cape Town's Table Mountain, with sweeping views of the Atlantic, it's a setting that does a lot of the talking. But Ryan insists Salsify is 'about a sense of time and place'. 'It's an experience, a longer journey – put your seatbelt on and trust us.' From the hand-washing ceremony (my palms had never felt so soft or smelled so good) to the welcome mountain-sage cocktail served in the preservation chamber – apple-y fresh and delivered in a room daubed with graffiti by Louis de Villiers aka Skullboy – Salsify is full of sensory surprises without ever tipping into excess. A desire to be 'ingredient-led' means there's nowhere to hide. Ryan says he'd 'prefer taking off a plate, opposed to adding to,' and as he told the 2025 Eat Out Awards after winning: 'We stand for a few things: no bulls**t, honesty and flavour.' That ethos translates into exquisite, understated dishes – some dictated by what's been caught that day. A parsnip and chicken skin tart is smoky, delicate and absurdly tasty; its texture almost as appealing as its flavour. Springbok tartare, dressed with a lightly spicy Asian influence, is impossibly tender, offset by teensy pieces of popcorn. Steamed pork jowl sounds intimidating, but it couldn't be softer; its crunchy topping is delightfully reminiscent of pub pork scratchings. Ryan knows how to keep guests happy from the outset – with a 12-hour sourdough and milk-stout butter dusted with lemon, served alongside a small glass of stout – and right to the end, with the Salsify chocolate bar, best described as a fatter, denser, fudgier Twix. Something that adds to the experience – particularly for visitors – is the abundance of new things you'll get to try. In just one (admittedly sizeable) meal, I tasted spekboom on an oyster; umfino, made from pap (a maize dish that's a staple in any Cape Townian's diet) and leafy greens; chokka, a squid found off the South African coast; chakalaka, a spicy vegetable relish; and cake made from the tropical plant pandan – along with many more ingredients you just can't get in the UK. This pride in South African food and ingredients isn't unique to Salsify. At De Tafel at the Palm House Hotel and Spa – a gorgeous place to stay that exemplifies South African hospitality – the menu 'takes its cue from the indigenous flora and flavours of the Cape'. That felt true enough; I recognised fewer ingredients than I didn't – from kaapse suurings and veld patat to kappertijies, confetti bush and suikerbossie. My palate felt awakened in a way it hadn't in years. A standout discovery was snoek – a lean, local species of snake mackerel often turned into a smoked pâté that, bizarrely, pairs perfectly with marmalade. It's also a brilliant way to use up leftovers from the braai – that's a BBQ, to Brits. That pride extends to wine too, although it's something the rest of the world hasn't quite caught up with yet – as my colleague Hannah Twiggs wrote back in March. Despite its Mediterranean climate, deep-rooted winemaking tradition and truly breathtaking wine regions, South Africa still struggles to shake off its reputation as a budget alternative to the French classics. Wines here are often massively underpriced in British supermarkets – seen as the 'cheap option.' That perception seems to be shifting. Babylonstoren in Stellenbosch – a working farm, winery and luxury hotel – provided the official wine of this year's RHS Chelsea Flower Show: a 2024 Mourvèdre Rosé. My own top tip, after trying (almost too) many bottles championed by South Africa's tourism agency, Wesgro, is to look out for SA Chenin Blancs. Crisp, subtly fruity and refreshing, it quickly became my wine of the summer. I particularly loved a bottle from Jordan Wines, but I picked up a brilliant one in Tesco when I got home – yet more proof of the undervalued prices. Naturally, South African wine features heavily at Salsify, and a Charles Fox 2016 Cœur de Cuvée was one of the most spectacular sparkling wines I've tasted. But I must also mention my peruse-the-menu cocktail – a rhubarb cosmopolitan. Tart, sweet and tangy, it's the kind of drink that would drive Carrie Bradshaw crazy. Almost as crazy as Ryan is about cooking. He's only ever wanted to quit once – deathly hungover, he tells me – and if he couldn't cook, he'd 'burn the place down. And by place, I mean the world.' Luckily for us, he's still doing his thing – and South Africa is all the better for it. Since my visit, Salsify was ranked No 88 – on its debut entry – in the World's 50 Best Restaurants Top 100 list for 2025. Here's how to braai fish like Ryan, paired with a summery curried salad. BBQ fish and summer curried salad Ingredients: 1x 2kg whole fish (preferably sea bass or kingfish) Zest and juice of 1 lemon Zest and juice of 1 lime 2 tbsp Maldon sea salt 50g butter, softened to room temperature 1 clove garlic, finely grated 1 apple, juiced 1 carrot, juiced 1 tsp medium curry powder 40ml olive oil 30ml apple cider vinegar 100ml Greek yoghurt 1 head butter lettuce, leaves picked 1 tub ricotta 1 pomegranate 30g salted roasted cashew nuts 1 cucumber, peeled into ribbons For the fish: Ask your fishmonger to butterfly your fish and remove the head, leaving the collar on and the belly whole. Method: 1. Light a fire and allow the coals to burn down to embers. Season your fish with the zest and juice of both the lemon and lime, 1 tablespoon of Maldon salt and a good crack of white pepper. Place the fish skin side down on the grid over the coals. Cook for 4-6 minutes, then flip onto the other side and cook for 1 minute. Allow the fish to rest for 3 minutes, before brushing the soft butter, with one clove of finely grated garlic mixed in, over the flesh. For the summer curried salad: 2. Mix the carrot and apple juice together in a heatproof pan and place over heat. Reduce the juice by ⅔, then remove from the heat and add curry powder, apple cider vinegar and olive oil. Allow the mixture to cool, then stir through the yoghurt. 3. Add the lettuce, pomegranate, cucumber and cashew nuts to a bowl. Toss together with the yoghurt mix and ricotta. Serve alongside your fish.
Daily Maverick
13-06-2025
- Entertainment
- Daily Maverick
World's 50 Best Restaurants: Top SA chefs part of the global elite
South Africa has three restaurants in the world top 100, with the top 50 pending. What does it mean to be ranked among the world's best? Are any South African restaurants in the World's 50 Best Restaurants list in 2025? We don't know yet. But three are in the top 100, and there are no surprises among that trio. This annual list can be confusing. Though they are called the World's 50 Best Restaurants, they issue rankings for an extra 50. It is the second half, numbered from 51 to 100, that have been issued so far. The higher rankings are to be announced in Turin on 19 June. advertisement Don't want to see this? Remove ads Chef Ryan Cole's Salsify at The Roundhouse in Camps Bay, Cape Town, has broken into the World's 50 Best Restaurants list for the first time with a placing at number 88. Making the cut the first time is a significant milestone — apart from the joy and benefits of being seen among the world's very best, it also means that you're on their radar. The chances of a repeat performance — possibly with a higher ranking — becomes all the more likely. Also in the rankings in 2025 — that is, of those restaurants placed from 51st to 100th — are Peter Tempelhoff's FYN, and La Colombe, where executive chef James Gaag has reigned for several years, keeping the eatery in the top global echelons. This is no mean feat. Both FYN and La Colombe are accustomed to this level of acclaim. But for Salsify and Ryan Cole, reaching the highest global echelon is new. Now the local industry is on tenterhooks, watching closely to see whether other South African restaurants make the cut — and thereby beat both La Colombe and FYN, and 'newcomer' Salsify. advertisement Don't want to see this? Remove ads Salsify is the current Eat Out restaurant of the year in South Africa. Are there other South African restaurants that could surprise us by beating FYN, La Colombe and Salsify to a spot in the top 50? If it may seem unlikely, this does not mean it's impossible. Restaurants shift up and down the list every year, sometimes rising or dropping dramatically. The LivingRoom at Summerhill at Cowie's Hill in Durban is likely to be on the radar of the judges. If it soared into the top 50, past the above trio, it would be an astounding achievement. Other restaurants in the La Colombe stable are also likely to be known to the judges. La Petite Colombe and Pier were both rated three stars in 2025 by the Eat Out Awards judges. Dusk in Stellenbosch was rated three stars by Eat Out. FYN, La Colombe and Salsify also achieved three Eat Out stars, so the rise of another of this elite group of three-star winners in the global rankings is not beyond the realms of possibility. Ryan Cole is also highly popular among his peers. A real mensch among local chefs, with a personality and manner that both embraces his own staff and wins the respect of others in the broader industry. Cole, asked what it feels like to make the grade on the global forum for the first time, said: 'I honestly can't say what it takes. If I look at the list, there is no criteria, you don't have to be in any box. I think you need to be consistently excellent and innovative, creative and keep pushing. 'It's a massive honour to be seen through a global lens. And I am incredibly proud of what we have achieved. It validates years and years of hard work and honing our space and offering. I am proud to have a restaurant in South Africa that has been recognised as one of the 100 best in the world. I feel like our footprint is getting bigger and our position stronger. advertisement Don't want to see this? Remove ads advertisement Don't want to see this? Remove ads 'I think it's a great reminder to the team that their hard work and commitment and dedication is seen. The entire team is buzzing. 'It's a good day!' The World's 50 Best entry for Salsify reads: 'As far as settings go, you'd have to go some way to top this Camps Bay spot. Tickled by the Atlantic and with Lion's Head for its backdrop, you'll find this cosy, contemporary restaurant within an old 1700s guardhouse — now one of Cape Town's finest dining destinations. A romantic setting with a retro edge, it plays host to an exemplary six-to-10-course menu devised by chefs Ryan Cole and Nina du Toit, driven by a mantra of simplicity and local and foraged produce from land and sea.' Asked if there's anything he does that is aimed at attracting such awards, Cole replied: 'No. I've always marched to my own drum. I've been lucky to work and be taught by incredible chefs/mentors and I am grounded in the belief [that] the real accolades are a happy, motivated, driven team and a full restaurant. 'Make no mistake, Salsify has been awarded Restaurant of the Year and made it to the top 100 in the world, and these are both MASSIVE achievements and incredible reminders that what we are doing speaks to many, many people. But it's not the only reason we do what we do.' advertisement Don't want to see this? Remove ads At FYN, the smiling, humble demeanour of Peter Tempelhoff is matched by a tenacious work ethic and creativity. FYN has been placed in the World's 50 Best Restaurants five times now: 82nd (this year), 60th, 72nd, 37th, and 92nd. These are numbers that Ryan Cole might consider with interest, as he is almost sure to have new numbers of his own in years to come. advertisement Don't want to see this? Remove ads On the new list, FYN is described like this: 'Pronounced 'fayn', FYN tells African stories with a Japanese accent on the fifth floor of a 19th-century silk factory in Cape Town. Using fish, poultry and meat from the best local suppliers, chefs Ashley Moss and Peter Tempelhoff serve a tasting menu with dishes such as the signature hazelnut-crusted springbok with salt-baked celeriac, black figs and mountain sage. General manager Jennifer Hugé runs the dining room, underneath which the team also oversees a casual ramen bar called Ramenhead.' 'Anywhere on the 100 Best Restaurants list is quite something,' says Tempelhoff. 'It's an incredible achievement by the team — Ashley Moss, Jennifer Hugé, Paul Bruce-Brand, Bea Malherbe… what talent.' advertisement Don't want to see this? Remove ads How do you stay in the top 100? For Tempelhoff, it's about pleasing regular customers, not judges. 'It's not easy staying on the list while constantly changing menus as much as we do. We've got many incredible regular guests who've been with us from between 40 to 65 visits. If we weren't as accommodating, fluid and dynamic with our menu changes we'd never have kept them coming back. We can't stand still or have dishes on the menu for too long as we get bored, and are scared our guests will too. 'This game is all about keeping up with or getting ahead of the culinary Joneses in terms of innovation and creativity. If you can hold your own and forge ahead with your own style and be constantly innovative, you'll do well and maybe even make that list. It isn't easy but it will make it easier to get acknowledged by World's 50 Best judges. 'This job is always about trying to impress everyone, but knowing you never will. Restaurants aren't around forever, so making the best hay while the sun is shining doesn't seem like a bind, it feels like a duty.' At La Colombe, James Gaag is familiar with global success. In 2022 La Colombe was placed 56th in the world, 94th in 2023, 49th in 2024, and this year 55th. 'It's always amazing to be recognised on a world platform,' Gaag says. 'It's very special to me and the entire team and affirms that we are moving the restaurant in the right direction. 'The World's 50 Best voters are totally anonymous and from all around the world, so I think the key is consistency. It's what we strive for every day.' The World's 50 Best describes La Colombe like this: 'Tucked away in the Silvermist organic wine estate at the top of Constantia Neck, with stunning views over the Constantia Valley towards the sea, South African fine-dining institution La Colombe is the flagship restaurant of Scot Kirton's La Colombe Group, comprising a slew of the country's top restaurants. Consistently winning local and international awards, chef James Gaag and his team create elegant dishes grounded in French technique and accented with Asian flourishes.' Does he do anything in particular to please their judges? 'I think what's most important is that we cook food that makes me happy,' said Gaag. 'Food that I enjoy and that keeps me and the team motivated and interested. We are always trying to push the boat out and find new and exciting things, be it techniques or ingredients.' Now the eyes of industry watchers are on 19 June and those top 50 results from Turin. DM
News24
05-06-2025
- Business
- News24
Three Cape Town restaurants make the World's Best list for 2025
Three Cape Town spots have been named in the top 100 World's Best Restaurant's list, solidifying its reputation as the best South African city to dine in. La Colombe (55), FYN (82) and Salsify (a new entry at 88) all made the list, with La Colombe making it's 6th appearance, and FYN making it's 5th. Each year, the World's 50 Best Restaurants list highlights 50 exceptional dining establishments, accompanied by an extended list ranking restaurants from 51 to 100. Previously, Paternoster restaurant Wolfgat made the cut, peaking at number 50 in 2021. The co-owner of Salsify, Ryan Cole, told News24 Food that the ranking was a result of years of graft from his team. 'It's incredible to be recognised on a world stage, it's a testament to years of commitment and hard work. I don't think you can ever expect something like this.' Salsify also took home the coveted Eat Out Restaurant of the Year award for 2025 in March. Salsify head chef Nina du Toit told News24 Food that their accolades this year were not an overnight success story, but rather 'a culmination of the last six years of consistent hard work and innovation, always pushing to be better'. 'I am so proud of what we have accomplished, it has been a dream to be on the list,' she added. View this post on Instagram A post shared by Salsify at The Roundhouse (@salsify_at_the_roundhouse) 'To be recognised by the World's 50 Best for the fifth time is an extraordinary honour,' said FYN founder Peter Tempelhoff. 'This is a celebration of the whole team - from our kitchen and service brigades to our foragers, farmers, fishermen and ceramicists. FYN is the product of a deeply collaborative ecosystem, and this recognition is for everyone who plays apart in creating the FYN experience. We are very grateful.' FYN is also the only establishment in Africa to receive a top-tier three-star rating from the Food Made Good Standard in 2025 - the global benchmark for ethical hospitality. It is also the only stand-alone restaurant on the continent to have been inducted into the Relais & Châteaux association. Cape Town was crowned the World's Best Food City in the 2024 Conde Nast Traveller Readers' Choice Awards, beating out culinary hotspots like Tokyo, Rome, and Porto. The 2025 World's 50 Best Restaurants ceremony will be held in Turin, Italy, on 19 June.
CBS News
05-06-2025
- General
- CBS News
Silverthorne Fire Station for Summit Fire and EMS officially opens for growing Colorado community
After years in the making, Summit Fire & EMS has officially opened its newest fire station, bringing critical emergency services closer to the growing Colorado neighborhoods north of Silverthorne. This strategic new location will provide faster response times for neighbors previously relying on the Dillon station as their closest option. That closer location also has potential insurance savings for residents, as well as addressing long-standing concerns about traffic congestion and emergency access. CBS "Having this here eliminates a good mile of that traffic," explains Silverthorne resident Tim Boucher. "So it's really going to help a lot having the vehicles here, having the EMS here, you know, the medical, because there's so many homes around here that really need the medical." The new station, though starting with a small crew, is designed for immediate impact. "Right now, what we're running out of here is a two-person medic unit crew based off of one firefighter, paramedic, one firefighter/EMT," says Battalion Chief Ryan Cole of B Shift for Summit Fire and EMS. "They're still all hazards; they can still respond to any type of call that we would go to." While currently operating with a two-person crew, these highly trained individuals can operate a full fire engine, an ambulance, or a wildland truck -- a crucial asset in the high country. This nimble staffing ensures that even with a smaller initial footprint, the new station can respond effectively to a range of emergencies. Chief Cole notes that while the current call volume doesn't necessitate a full six-person crew, "it is growing that way." The "ribbon cutting" for the new Summit Fire and EMS station featured a fire hose instead of a ribbon. CBS Summit Fire and EMS has said the emphasis on speed and efficiency is intended to bring some peace of mind for the northern Silverthorne neighbors. "From the time the tones drop to the time the wheels are turning, we're looking for a 90 second turnout time," Chief Cole said. "It's being able to get there quickly for the people who are calling for what they're needing, whether that is simply a smoke detector set off by cooking or an actual medical emergency, we want to get there in a timely manner and provide the care that the people are expecting." For residents, they tell CBS Colorado the peace of mind is immeasurable. "Seconds away is a feel good for us older people because you never know what could happen," says Tim Boucher. "And having them here, having these vehicles here, the EMS here is wonderful. It's a big help." CBS Beyond immediate emergency response, the new station also offers a significant financial benefit: potentially lower insurance premiums. With quicker access to emergency services, residents north of Silverthorne can now demonstrate a reduced risk, which should have a positive impact on their insurance costs. This was one of the key factors residents advocated for in accelerating the station's development. As the neighborhoods continue to grow, Summit Fire & EMS anticipates expanding its crews to meet the increasing demand, ensuring the community remains safe and well-protected for years to come.
Yahoo
23-05-2025
- Health
- Yahoo
Dr. Ryan Cole reaches agreement with Idaho after Washington disciplinary order
The Idaho Board of Medicine has reached an agreement with an Idaho pathologist who was also disciplined by the Washington Medical Commission for repeatedly spreading COVID disinformation. The Idaho agreement, published Tuesday, requires Dr. Ryan Cole to comply with the terms of Washington medical regulators' disciplinary order. In January 2024, the Washington Medical Commission restricted Cole's medical license in the state of Washington after state regulators concluded that he knowingly shared disinformation about COVID-19 and broke medical standards by virtually prescribing ivermectin to COVID-19 patients, against medical evidence, the Idaho Capital Sun previously reported. In the state of Washington, Cole's medical license is active with restrictions, the Washington State Department of Health's website shows. He is still licensed to practice medicine in Idaho, the Idaho Board of Medicine's licensing records website shows. Cole serves on the Central District Health Board of Health, which directs Idaho's largest regional public health district. In April, an Idaho medical malpractice lawsuit against Cole was dismissed following a private legal agreement, months after six doctors disagreed with Cole's severe cancer diagnosis that led a woman to undergo major surgery, the Sun previously reported. Cole and his attorney, Nancy Garrett, could not be immediately reached for comment. The Idaho agreement doesn't place more penalties or fines than the Washington order, Idaho Board of Medicine spokesperson Bob McLaughlin told the Sun. 'As a reciprocal discipline order, the consent order requires Dr. Cole to comply with the order of the Washington Medical Commission, and to report on that compliance to the Board,' he said. 'It does not add any additional penalties or fines to the order of the Washington Medical Commission.' The Idaho agreement, formally called a stipulation, says Cole still 'denies the allegations underlying the Washington Order' and has appealed it. But the agreement says Cole 'understands the allegations and acknowledges that the (Idaho Board of Medicine) has sufficient evidence to establish the allegation for purposes of disciplinary action against (Cole's) Idaho license.' The Idaho Board of Medicine can adopt another jurisdiction's order when that licensed provider is disciplined elsewhere on grounds that apply under Idaho law. The Idaho Board of Medicine can also choose not to pursue disciplinary action in response to discipline in other states. In a 40-page response to the Washington Medical Board to complaints against him, Cole and his attorney argued that he did not violate any rules when he prescribed drugs to patients over telehealth and claimed COVID-19 vaccines are dangerous. But some of the arguments in the response to the Washington Medical Commission do not match Cole's public comments, investigations by the Sun found. In public appearances, Cole has said the complaints are politically motivated attacks. The new agreement appears to be the first public move in Idaho related to disciplining Cole. The Idaho Board of Medicine previously closed a complaint into Cole's Idaho medical license without looking into patient records, the Sun previously reported. The Idaho agreement says Cole and the Idaho Board of Medicine 'mutually agree to settle the matter expeditiously in lieu of formal administrative hearings before the Board.' The agreement says Cole will 'fully and timely comply with the terms and conditions' of the Washington Medical Commission's order. And within two weeks, Cole will submit a status report to the Board of Medicine about his compliance with the Washington order, the agreement says. In its order last year, the Washington Medical Commission set several conditions for Cole to keep his Washington medical license, including completing medical education courses and writing an essay focused on honesty in medicine. The Washington Medical Commission couldn't be immediately reached for comment. As part of the Idaho agreement, Cole waived his right to a full disciplinary hearing with the Idaho Board of Medicine, including the right to call witnesses, testify, present evidence, confront witnesses, and for reconsideration or judicial review of the board's orders. Asked how long the Idaho agreement was in the works, or whether the Idaho Board of Medicine is considering limiting Cole's medical practice in Idaho, the Idaho Board of Medicine said board investigations are confidential by Idaho law.
