Dinner with a difference: the chefs who cook with soya and pilchards
Celebrity chefs Reuben Riffel and Margot Janse are used to preparing sumptuous meals for the who’s who of South African society at their Franschhoek restaurants, but the ingredients used for a special fundraising dinner on October 9 will be very different from the usual.
On the menu will be dishes made from soya relish, pilchards and breyani lentils: the staple fare of the more than 235,500 children in more than 630 schools in the Western Cape who are given a hearty daily meal by the Peninsula School Feeding Association (PSFA).
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