Restaurant cuisine · Videography · Wine & Dine

From the brink of closure to fine dining and gourmet cakes

I recently filmed a feature on the dynamic bistro, Café Hemingways. From the moment I stepped into the restaurant, I was transported to a different era and I knew this was going to turn out well.

More than fancy food and delicious drinks, this place has something special going on. They have mastered an era in time that is so transcendent. A time when great poets and artists, whom we can only read of today, could have possibly sat in a place as beautiful and written literature that would live through the ages.

The people at Hemingways are a team who are friendly, talented and creative. Their bistro has two head chefs – Sachin Gosai, who was on Top Chef, and Kamohelo Machepa, who was trained by Gordon Ramsay’s mentor, Guy Savoy. Sounds fancy, but the bistro has come a long, long way since it was started two-and-a-half years ago.

If you’re the type of foodie that I am, then you’d agree, it was a privilege to have been allowed into their kitchen to watch them masterfully plate dishes that boasted a fusion of flavours and bursts of colour.

An even greater treat was meeting the pastry team. These men and women are living their pastry dream thanks to upskilling initiatives – something we can never do enough as a country. They have creative liberty over the flavours and designs of the breath taking gourmet cakes and tantalising desserts that come out of their kitchen.

Oh, and let’s not forget how trendy they are! All I’m going to say is #UnicornCake.

And to think, all this started because a small Brazilian coffee shop was on the brink of closure. Here is their story:

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3 thoughts on “From the brink of closure to fine dining and gourmet cakes

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