Marble offers a celebration of meat and fire
More News
An Interview with David Higgs – 2012 David started his career as a chef in 1990 at The Tulbagh, a 3-star Protea hotel in Cape...
By Chris von Ulmenstein, July 2013 The Macaroon, sorbet, and Panna Cotta dessert, which top Chef David Higgs of Five Hundred restaurant at the Saxon Boutique...
One Luxury Gourmet Menu, Please! “Rust en Vrede”, Stellenbosch, South Africa FOR ALMOST 20 YEARS DAVID HIGGS HAS BEEN RESPONSIBLE FOR A COUNTRY’S CULINARY FATE...