Chef Michael Broughton on Cape Town

Terroir’s award-winning chef, 48, on Somerset West’s hidden gems.

I was born and raised in Durban.

What I love most about living in the Cape is the outdoors, vineyards, wine and food culture and the good schools

When out-of-towners come to town, I take them to The Pot Luck Club – we love Asian food and when the kids aren’t with us, it’s a great outing. Otherwise, good pizza is always great – Neil Grant’s Burrata is our favourite: good, rib-sticking, flavourful food.

We live in Somerset West so we often nip down to the Stables at Vergelegen for a quick bite, as the kids can run around outside. If there was a decent burger joint in our area, I would probably frequent it.

An annual Cape Town event that I always try to make time for is the tasting prior to Cape Wine Makers’ Guild – it is a real treat for me to taste these special wines.

Weekend getaways are not in a chef’s vocab. However we have spent a few exceptional weeks at Fancourt in George – we just love to sit back and soak up the greenery and the quiet while the kids swim, play golf and do their thing.

The best coffee in our area is Switch from Lourensford’s coffee-roasting shop.

The best walk in our area is in the nature reserve in Somerset West – the family loves walking there often! (I don’t actually, the family does. What chef wants to go for a walk when we’ve been at it all day?)

The Banting diet is not sustainable on the pocket or the body. It’s a fad that will come and go…

A good red wine for a special occasion is Miles Mossop Max blend 2011.

Every (good) chef should think, taste, teach.

I’m currently busy concocting a voilet ice cream with Aero, pear and apple. I’m nearly there.

On sundays it’s church, home, guitar, kids, eat, sleep.

Money… got to love it.

Straight after this I’m going home for a quick coffee while watching the news, then bed. Actually, Jane [my wife] says I’m the only person she knows that has three electronic devices all going at the same time – I watch the news with my laptop and phone handy, and oscillate between the three and see which tells it faster!

When i wake up in the middle of the night I make a tea and try to get back to sleep.

One day I want to make wine, my own barrels, press my own olive oil, milk my own cows for ice cream, own chickens for eggs and pot-au-feu

Michael Broughton is the head chef at Terroir.

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Time of publication: 08 June 2015