From humble beginnings cooking breakfasts in a small hotel, to one of South Africa’s best known chefs, David Higgs, is known for his love of food, art, wine and a good braai.
A chef, restaurateur and artist, David Higgs feeds off everything in his environment. “A restaurant space almost dictates what ends up on the plate,” says Higgs. A man known to hand pick his lettuce as well as the ceramic plate you will eat it off.
Saint is the spectacular new restaurant by Chef David Higgs and Gary Kyriacou, owners of Marble. It is based on the concept of “Pazzo Italiano” – loosely, crazy fun Italian – and it opened in August 2018. It has quickly become the go-to pizza and Champagne destination for Sandton’s trendy, up-and-coming business crowd.
Higgs and Kyriacou gained the original inspiration for Saint’s concept during their visit to New York in early 2016 – as part of their planning and research for Marble.
For David and Gary, the restaurant they visited in Manhattan had an unbelievable feel and atmosphere. And, when Alexander Wang walked in with a troop of models and started ordering pizza and champagne they knew this was a combination they wanted to bring home with them.
After opening Marble, the team realised that Sandton held captive a great niche market for the idea. Beyond the food – because everyone eats and loves pizza – it was the right place for the vibe. In a city with energy, integration and positivity; Saint provides a much-needed out-of-work experience.
It’s not your local pizza take-out. So, come with an open mind.
Originating from the Swakopmund Post Office and running north for 108 miles, Namibia’s coast is dotted with mile markers. Weathered painted stones whose numbers have grown rich with meaning and legend and are now inseparable from the places they signify.
As co-owner of Marble restaurant, celebrated chef and co-presenter of My Kitchen Rules, I grew up along this coastline. For me, Mile 8 is a special marker as it is where I caught my first fish and my food journey began. This is my story, beginning in the small, coastal town of Walvis Bay, through the cowboy kitchens of Cape Town in the 90’s, to the heart of South Africa’s lush winelands, and culminating at Marble, a culinary tour de force in the heart of Johannesburg.
With over 90 dishes and 150 recipes influenced by the journey of my career, Mile 8 is a culinary adventure bringing together the unique and interesting flavours of Southern Africa. Impala Tartare, Snoek & Apricot, Amadumbe & Chakalaka, and my version of the classic Malva Pudding are just some of the delights to be found in this wonderfully illustrated book.
“Marble is a celebration of quintessential South African fare and cooking on fire Marble embodies South Africans’ love of cooking with fire, a quality that makes our food culture different from the rest of the world,” says David Higgs.
Situated in Keyes Art Mile, the growing art and food hub of Rosebank, Marble Restaurant will boast a grand wood-fired grill imported from Grill Works situated in Michigan as the focal point of the restaurant. The concept combines the open-fire trend seen internationally with an added dose of good South African flair.