A Table in the Corner

Russel Wasserfall Media
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A Table in the Corner is the space where Russel Wasserfall chats to people in the food industry about their passion and their take on the business of eating. Russel has worked in the media and food space for over 3 decades. He's run bars, restaurants and a confectionery factory, written for dozens of food and travel publications and made a bunch of cookbooks. His show is about the nitty-gritty of the food trade in all its forms. Top chefs, food artisans, proprietors, bakers, farmers, foragers, cheesemakers, writers, photographers, bloggers... you name it. If they’re involved in the food industry, you will meet them with Russel at A Table in the Corner. 

  1. S2-38. Pizza Sessions 02 - Ferdinando's

    vor 1 Std.

    S2-38. Pizza Sessions 02 - Ferdinando's

    Born in San Pellegrino Terme and arriving in Cape Town with his South African partner in 2011, Diego Milesi talks about building Ferdinando’s from a tiny pop-up operation in the Cape Quarter into a loud, chaotic, deeply loved community institution in Observatory. This conversation goes far beyond toppings and dough. We get into the roots of Neapolitan pizza, the obsession with fermentation and hydration, the difference between traditional and contemporary Napoli styles, and why Diego still believes pizza is fundamentally poor people’s food: something made to bring people together rather than impress them. We also talk about the culture around Ferdinando’s itself. The music, the cocktails, the packed tables, the sense of belonging and the restaurant’s long-running association with Pasta Kitchen, a community project legacy of Diego’s late partner Kimon, which feeds and connects with vulnerable people living on the streets around Observatory. Along the way there are debates about banana on pizza, artisanal mozzarella, South African ingredients, Italian food purism and why Diego believes the atmosphere around a pizza can matter as much as the pizza itself. Pizza Sessions is sponsored by Banhoek Chilli Oil and will also be launching as a video series on the A Table in the Corner YouTube channel. www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

    34 Min.
  2. S02-37. Zuney Burger - Henning Klopper

    vor 2 Tagen

    S02-37. Zuney Burger - Henning Klopper

    In this episode of A Table in the Corner, I sit down with Henning Klopper, co-founder of Zuney Burger, to explore how a small farm-to-fork burger business from the Eastern Cape grew into one of Cape Town's most talked-about restaurant brands, and my absolute favourite burger. Fresh off recognition from Time Out as one of the world's best burger restaurants and a place on the 101 World's Best Burgers list, Henning reflects on the attention with characteristic humility, insisting there's still plenty to learn.  Our conversation goes well beyond burgers. We talk about building a business around the family's Wagyu cattle, respecting every stage of the value chain, why consistency matters more than perfection, and the realities of growing from a single shop to multiple locations without compromising quality. Henning also shares insights into restaurant economics, central production kitchens, equipment, sourcing and why telling customers the truth about your ingredients is always the best strategy.  It's an honest conversation about craftsmanship, hospitality and entrepreneurship, and about building a restaurant brand that grows by staying true to its values rather than chasing trends. www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

    28 Min.
  3. S2-36. Pizza Sessions 01 - Pizza Shed

    vor 6 Tagen

    S2-36. Pizza Sessions 01 - Pizza Shed

    Welcome to my audio podcast companion to The Pizza Sessions - a Banhoek Chilli Oil partner series where we explore the people, ingredients and craftsmanship behind some of Cape Town's best pizzas. In this episode I chat to James Williams and Tando Bavuma of Pizza Shed. The two friends built a backyard COVID project into one of the city's most-loved pizzerias, and we talk about their approach to quality ingredients and what goes into creating the perfect slice. Watch the full episode now on YouTube https://youtu.be/Zgg-8e1ags4  and stay tuned as we continue our search for our favourite pizza. www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

    25 Min.
  4. S2-35. Taquerias & Tequila - Nic Haarhoff

    23. Juni

    S2-35. Taquerias & Tequila - Nic Haarhoff

    In this episode of A Table in the Corner, I sit down with restaurateur and entrepreneur Nic Haarhoff, best known as the founder of El Burro and the fun-and-funky trimmed down taquerias in Greenpont and Tamboerskloof. He’s an operator I admire, and predictably our chat soon digs deeper than tacos and tequila.  Nic reflects on the evolution of Cape Town’s restaurant scene over the past fifteen years, from the boom years of packed dining rooms and waiting lists to the far more complex trading environment operators face today. We talk about why he scaled down from a large, high-volume restaurant model to the smaller, more focused taquerias, and how simplicity, flexibility and controlling costs have become essential survival tools in modern hospitality.  Along the way, we explore some of the pressures reshaping the city’s food landscape: rising property costs, the impact of Airbnb on neighbourhood economies, seasonal tourism, restaurant oversupply and the challenge of staying afloat during increasingly difficult winters. Nic offers a thoughtful operator’s perspective on what has changed, what still works and where Cape Town may be heading.  We also discuss his parallel business, Groundswell Brands, which imports and distributes tequila, spirits and cocktail products, and how diversification beyond restaurants has become part of his long-term strategy.  This is an honest, practical conversation about hospitality, business and adaptation from someone who has spent almost two decades navigating Cape Town’s ever-changing restaurant landscape.  www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

    37 Min.
  5. S2-34. CW Beau Constantia - Liam Tomlin

    16. Juni

    S2-34. CW Beau Constantia - Liam Tomlin

    In this episode of A Table in the Corner, I sit down with chef and restaurateur Liam Tomlin. It was supposed to be a chat about the milestone ten years of Chef’s Warehouse at Beau Constantia, but we leapt into meatier matters. I also discovered that Thali is ten this year too, having opened within weeks of Beau. What follows is less a conversation about individual restaurants and more a look at the extraordinary influence Liam has had on Cape Town’s dining landscape over the past two decades. From a tiny cookery school and deli in a house off Buitensingel Street, Chef’s Warehouse has grown into a group of nine restaurants spanning Cape Town, the Winelands and even Hamburg, Germany. Along the way, Liam has helped shape not only restaurants, but a generation of chefs.  We talk about the people who have passed through his kitchens, including chefs such as John van Zyl, Jason Kosmas, Ivor Jones and many others who have gone on to lead some of South Africa’s most respected restaurants. Liam reflects on mentorship, partnership and why giving talented chefs room to grow has been central to the success of the Chef’s Warehouse group.  The conversation also explores the realities of running restaurants in 2026. We discuss rising costs, winter trading, the pressures facing hospitality businesses around the world and why maintaining quality has become more challenging than ever. Liam shares his thoughts on restaurant specials, staff retention, customer expectations and the constant balancing act required to keep great restaurants alive.  We also touched on his years in Australia, the evolution of Cape Town as a global food destination and his latest project: a boutique hotel that will add yet another chapter to an already remarkable career.  If you've ever wondered how Chef’s Warehouse became one of the defining restaurant groups in South Africa, or how a single chef’s influence can ripple through an entire dining scene, this is a conversation well worth hearing. www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

    41 Min.
  6. S2-33. Table For Two - Jonathan Warncke

    9. Juni

    S2-33. Table For Two - Jonathan Warncke

    In this episode of A Table in the Corner, the tables are turned as I sit down with my friend, collaborator and occasional culinary guinea pig, Jonathan Warncke. Best known as chairman of the South African Podcasters Guild, Jonathan has recently stepped into the food world as my co-host on Table for Two, our new YouTube series exploring some of Cape Town’s most interesting restaurants.  We talk about the origins of the show, why a self-confessed fussy eater who had never tasted oysters, prawns or mussels agreed to become the audience proxy on a food programme, and what happens when curiosity collides with a tasting menu. Jonathan reflects on his first encounters with ingredients he’d spent a lifetime avoiding, and why some experiences have changed his mind while others have only confirmed his suspicions.  The conversation also wanders through his years living in Japan, his love of restaurants despite his selective palate, the surprising nuances of taste, and the strange experience of being recognised in public only weeks after Table for Two launched. Along the way we discuss food media, restaurant culture, the future of our growing collection of video projects and why great hospitality is about far more than what lands on the plate.  If you've watched Table for Two and wondered who the guy in the red glasses is, this is your chance to find out. www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

    23 Min.
  7. S2-32. Three Wise Monkeys + Ora - Ricky Simon

    2. Juni

    S2-32. Three Wise Monkeys + Ora - Ricky Simon

    In this episode of A Table in the Corner, I sit down with restaurateur Ricky Simon, the driving force behind Cape Town favourites Three Wise Monkeys, Una Más and the soon-to-opened Ora in Sea Point. Ricky grew up in the restaurant business. His father introduced the Mongolian barbecue concept to South Africa in the late 1980s, and some of Ricky’s earliest memories are of restaurant kitchens, dining rooms and the rhythms of hospitality. That upbringing shaped the way he thinks about food, service and the experience of eating out. Our conversation explores what makes a restaurant work beyond the food on the plate. We talk about location, atmosphere, community and why some restaurants become institutions while others disappear within a few years. Ricky shares his philosophy of creating smaller, more intimate spaces, building long-term relationships with staff and guests, and designing restaurants that people genuinely want to return to. We also discuss the evolution of Three Wise Monkeys, the lessons learned from a decade of trading in Sea Point and the thinking behind Ora, his new Mediterranean-inspired project that draws influence from across the countries that touch the Mediterranean rather than following a single culinary tradition. Along the way, we chat about family businesses, staff retention, restaurant culture and the realities of a profession that demands long hours, personal sacrifice and a genuine love of looking after people. It’s a conversation about hospitality as craft, restaurants as places of memory and why the best operators are often thinking about much more than what’s on the menu.  www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

    32 Min.
  8. S2-31. Hunt & Gather - Richard Bosman

    26. Mai

    S2-31. Hunt & Gather - Richard Bosman

    In this episode of A Table in the Corner, I sit down with charcutier Richard Bosman to talk about Hunt & Gather, the new biltong project he has developed with Jerome Gluckman. Richard has spent years working with cured meats, preservation and the science behind flavour. With Hunt & Gather, he turns that knowledge towards one of South Africa’s most iconic foods, asking what biltong might look like if it were made with fewer shortcuts and a much cleaner ingredient list. We talk about grass-fed beef from the Eastern Cape, probiotic cultures, polyphenols extracted from fruit and why so much packaged biltong contains ingredients most people would not expect to find there. Richard explains how the product is designed to retain the flavour and texture of traditional biltong while avoiding chemical preservatives, gluten and the batch-pack approach common in commercial production. The conversation also reaches back to Ötzi the Iceman, early forms of preserved meat and the long human history of drying, curing and carrying protein. From there, we get into mould, shelf life, Worcester sauce made from scratch and the practical challenge of taking a cleaner, more considered biltong to market. It’s a conversation about craft, chemistry, curiosity and a South African staple being rethought by someone who understands preservation from the inside.  www.rwm2012.comOn Instagram @a_table_inthecornerCover image sketched by Courtney Cara LawsonAll profile portraits by Russel Wasserfall unless otherwise creditedTitle music: 'In Time' by Olexy via Pixabay

    27 Min.
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Info

A Table in the Corner is the space where Russel Wasserfall chats to people in the food industry about their passion and their take on the business of eating. Russel has worked in the media and food space for over 3 decades. He's run bars, restaurants and a confectionery factory, written for dozens of food and travel publications and made a bunch of cookbooks. His show is about the nitty-gritty of the food trade in all its forms. Top chefs, food artisans, proprietors, bakers, farmers, foragers, cheesemakers, writers, photographers, bloggers... you name it. If they’re involved in the food industry, you will meet them with Russel at A Table in the Corner. 

Informationen

  • Erstellt von
    Russel Wasserfall Media
  • Jahre aktiv
    2023 - 2026
  • Folgen
    190
  • Bewertung
    Anstößig
  • Copyright
    © 2026 Russel Wasserfall Media
  • Sendungswebsite
    A Table in the Corner

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