Chef’s Top 10


International Travel Spots 
1.  Gondar/Ethiopia
2.  Victoria IslandVancourver-Canada
3.  Vamizi Island/Quirimba Archipleago-Mozambique
4.  Lokoma Island/Malawi
5.  Stone Town/Zanzibar
6.  Bantry Bay/Ireland
7.  Massawa/Eritrea
8.  Siwa Oasis/The Oracle-Egypt
9.  Mgahinga Mountains/Mountain Gorillas – Uganda
10.  Isle of Skye/Talisker Whisky!

Inspirational International Chefs
 
  1. David Burke
  2. Marco Pierre White
  3. Paul Gayler
  4. Charlie Trotter
  5. Anton Mossiman
  6. Nobu Matsuhisa
  7. James Beard
  8. Jöel Robuchon
  9. Rene Redzepi
  10. Daniel Boulud
  FOOD INGREDIENTS
  1. Fresh Lemon Verbena Aloysia triphylla
  2. Kelp snails/periwinkle Turbo Cidaris
  3. Fat Plough Snails Bullia laevissima
  4. Fresh Sea Lettuce Ulva rigida
  5. Fresh lemon juice
  6. Pearl Moss Seaweed Chondrus Crispus
  7. Fresh Nasturtium Leaves Trapaeolum
  8. Adzuki Beans V. Angularis
  9. Raw Bee Pollen!
  10. The secret Boat House Seaweed Salt!

MY GREEN FISH

  1. Gurnard/Chelidonichthys ssp.
  2. Angel Fish/Brama Brama
  3. Panga/Pterogymnus laniarus
  4. Hake/Merluccius capensis
  5. Snoek/Thyrsites atun
  6. Dorado/Coryphaena hippurus
  7. Elbacor Tuna/Thunnus alalunga
  8. South African Sardine/Sardinops sagax
  9. Queen Mackerel/Scomberomorus plurilineatus
  10. Santer/Cheimerius nufar
CAPE RESTAURANTS
  1. Hook, Line & Sinker/Pringle Bay
  2. The Cheese Farm/Tsitsikama
  3. The Tasting Room/Franschoek
  4. The Pot Luck Club/Woodstock
  5. The Food Barn Deli/Noordhoek
  6. A Tavola/Claremont
  7. La Colombe/Constantia
  8. The Dogs Bollocks/Cape Town Central
  9. Nobu/The Waterfront
  10. Maharajah/Tamboerskloof
This is Chef Bruce’s  personal collective 10 in no order of preference.