Woolworths Taste – August 2019

TABLE TALK

10 in the country. I love them, but it’s not
practical for me to go to those restaurants
all the time. Consistency is key, so you’ll find
me down the road at Posticino in Hout Bay
three times a month. Their consistency
is amazing.

I’ve started doing more
restaurant consulting. Fixing
broken kitchens gives me such a sense
of achievement. I try not to change
everything, but I do chop a third of the
menu. Nobody misses it. It’s a stock
issue; it’s waste. I also do punctuation
and spelling on the menu. Then I go
in and simplify. I just need to show
them a few tricks. I also introduce a few
healthier dishes, vegetarian and vegan
options. There are a lot of special dietary
requirements these days.

My mom left me with a work ethic.
I had a very close relationship with my dad,
but I saw my mom as my business partner.

World’s 50 Best Restaurants

is in its 18th year this year.

I’ve been involved since the beginning

because my mother was an academy

chair in the early days. When she passed

away in 2010, they asked me to be the

academy chair for Africa and the Indian

Ocean islands. There are 26 academy

chairs and we each have 40 voters in

our regions. I’ve got to discover more

of what’s happening in Africa – it’s

incredibly tricky – but my voters in

Nigeria, Ghana, Namibia, Kenya and

Zanzibar constantly feed me ideas.

@tamsinsnyman

What I probably would have studied, I learnt

on the run. She was my harshest critic; she

worked seven days a week. She had fingers

in many pies, and at the same time, had the

energy to put South African food on the global

map. She lived so much in her 63 years.

My daughter, Trinity, was four

weeks old when my mother died.

I had to work out what was going to serve

me. The hardest part was changing her

website to tamsinsnyman.com. It felt like

I was letting her go. I’ve got her picture

in my office, and when I’m about to submit

a proposal or market myself, I always look

at it before I go.

We are the custodians of our

children’s palates. We are responsible

for getting them to appreciate food. The

sooner we get them packing their own

lunchboxes, showing them healthier

alternatives, the better. I think this stems

from my experience of illness in my family.

“More African

restaurants belong on

the 50 Best list. We’re

right up there with

the top five”

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