PHOTOGRAPH
ELSA YOUNG
Saint, corner Rivonia Road
and Maude Street, Sandton,
Johannesburg, @saint_jhb
40
DavidHiggs’andGaryKyriacou’sItalian-inspired
restaurant Saint has had Sandton swooning over
its dramatic décor, Neapolitan-style pizzas and
stellar pastas since opening last year. Our hot tip?
Save space for this knockout cake, too
TABLE TALK
ANATOMY OF A DISH
Saint’s orange-
and-Campari cake
The gelato is
handmade in
small batches
with Campari and
churned really
slowly to a smooth
texture. The recipe
has to be very
carefully balanced
so that the Campari
doesn’t freeze. As
afinishingtouch,
crushed, lightly
toasted pistachio
nuts are sprinkled
over the plate.
Sommelier
Wikus Human
recommends a
glass of dry rosé
bubbles to pair with
the cake. Keep it
local with Le Lude
or splash out with
French Billecart-
Salmon Brut Rosé.
Instead of
traditional flour,
the recipe calls for
a mix of semolina
flour and ground
almonds.
According to
head pastry chef
Rene Tissong, the
secret is to pour
the syrup (Campari,
sugar and orange
juice) over the cake
as soon as it comes
out of the oven.
The dessert is
inspired by a cake
that designer Irene
Kyriacou used to
bake for family
occasions. The
recipe has been
tweaked slightly
and spiked with
Campari.