Chef Franck Dangereux was born in Cannes and his early years were surrounded by flavour. “My earliest memories are strongly connected to food… My gran who lived in Nice cooked delicious food for us – rabbit with red wine, cep mushrooms and prunes. Asparagus with a vinegary, creamy sauce, strawberries with homemade custard.”
At 15 he started at the Nice Hotel School and then trained with Roger Verge of Moulin de Mougins. After stints at two Michelin 3-star restaurants in Paris, Franck travelled to St Bart in the Caribbean where he started a laid back restaurant at the top of a hill. Further travels lured him to Cape Town where after working with Franck Swainston at Uitsig, he started La Colombe where he was placed 28th on the list of the world’s 50 best restaurants. Quite an achievement, yet his approach is philosophical… “It is not about the winning of awards, but the enjoyment of cooking. The award should really go to the patrons who walk through the door” he says.
For Franck, The Foodbarn is an incredibly exciting challenge at a new stage in his life… “Pete and I own this place; it is our hard earned cash that is invested here. At the same time, we are also motivated by spending time with our families. This is quite something to juggle but there is less pressure and more fun. I want to train my team to become passionate about food… they are keen to learn”.

Celebrity chef Pete Goffe-Wood, South Africa’s ‘Kitchen Cowboy’, is one of the country’s most acclaimed chefs. Straight talking but fueled by passion, his food is edgy and inspired. He’s also one tough food critic, which made him the perfect choice as judge on MasterChef South Africa.
Pete Goffe-Wood is also the author of a book titled Kitchen Cowboys.
Celebrity chef Pete Goffe-Wood made his mark on the Cape Town food scene back in the early 1990s when fusion food was still a novelty in South Africa. His bold and brave Asian-, European- and African-inspired combo creations raised local food eyebrows.
But he knew what he was doing and his daring dishes went on to make him a star in the local food firmament. His food is a clever combination of exotic ingredients, deft technique and solid knowledge acquired on food pilgrimages abroad and while working in award-winning London restaurants (prior to his carving out a name for himself in the Mother City).
His out-there style earned him the moniker ‘Kitchen Cowboy’, a name he’s used for a stand at the Neighbourgoods Market in Cape Town, as well as his cooking workshops facilitated at the Kitchen Cowboys Canteen in Brickfield Road, Salt River. Kitchen Cowboys also does catering on a small and large scale.
Goffe-Wood is also well known as a judge on the popular MasterChef South Africa, and has served as a judge for the annual Eat Out awards, which celebrate excellence in the local food arena. He has also been a judge of the San Pellegrino World’s 50 Best Restaurants awards. He champions the cause of the Southern African Sustainable Seafood Initiative that encourages chefs, retailers and home cooks to use seafood in a sustainable manner.

Angelfish & Carrot Curry with Tumeric

This is a great one pot dish. Saving up on that washing up and using carrot juice instead of water or stock! Angelfish is SASSI green listed thus extremely sustainable and doesn’t carry a hefty price tag.
 
Prep Time: 20 min
Cooking Time: 30 min
Serves 4 comfortably
 
Ingredients:
4 small angelfish fillets
2 tblsp olive oil
1 small thumb fresh ginger
1 small red chili
2 garlic cloves
1 large brown onion
1 tblsp ground turmeric
1 tblsp medium curry powder
4 small carrots, sliced
4 handfuls baby leaves
1 handful fresh coriander
 
Method:

1. Slice the angelfish fillets into desired shape and sizes. The smaller the pieces are, the faster they will cook through. Feel free to leaves the fillets whole, just run your hand along the top side of each fillets to make sure all the pin bones have been removed.
2. Pop a medium to large heavy based saucepan onto the stove and place on a medium heat. Throw in the olive oil to heat through.
3. Whilst the oil is heating, peel the ginger, chili, garlic and onion. Finely slice each and place into the pan with the olive oil. Turn the heat down to low and toast for about 6-8 minutes until soft and translucent.
4. Add the turmeric and curry powder. Toast for about a minute then add the carrot juice and sliced carrots.
5. Simmer for about 15 minutes, then add the coconut milk.
6. Simmer for a further 5-10 minutes and check your seasoning. Adjust with salt, pepper and a little lime juice if necessary.
7. At this point, take the bubbling saucepan off the heat and add your angelfish. The fish will cook within a minute or two so it’s not necessary to keep the pan on the heat. Nothing worse than overcooked fish.
8. Garnish with baby leaves and coriander.
9. Enjoy!

H2zero Roti

Ingredients:
500 ml flour
5 ml salt
220 ml spinach or carrot juice
100 g soft butter
 
Method:
Add the salt to the flour in a wide mixing bowl with just enough carrot or spinach water to form a smooth dough: not too dull and not too stiff and not sticky. Cover the bowl with a damp cloth and leave for 30 minutes.
Divide dough into 3 to 6 balls depending on how big you want the rotis. Put the dough balls back in the bowl and cover the bowl so that the buns do not dry out.
Roll-out: Follow the following procedure with each ball: –
Roll the dough dough on a flour-sprinkled surface to form a circle.
Smear the butter lavishly on the roti.
Now fold the dough circle from one side to the other in a fan shape (the more wrinkles, the more flaky will be the roti). Now you have a long cured pasta. it.
Place it on a flour-sprinkled surface and roll it in a spiral. Fold in the remaining point.
Roll out the dough in a circle.
Heat a pan over moderate heat and place the rolled roti on it. Fry until you see brown freckles on both sides.
Crumble the roti once it is off the heat to show all the layers.

Angelfish & Carrot Curry with Tumeric

This is a great one pot dish. Saving up on that washing up and using carrot juice instead of water or stock! Angelfish is SASSI green listed thus extremely sustainable and doesn’t carry a hefty price tag.

Prep Time: 20 min

Cooking Time: 30 min

Serves 4 comfortably

Ingredients:

4 small angelfish fillets

2 tblsp olive oil

1 small thumb fresh ginger

1 small red chili

2 garlic cloves

1 large brown onion

1 tblsp ground turmeric

1 tblsp medium curry powder

4 small carrots, sliced

4 handfuls baby leaves

1 handful fresh coriander

Method:

1. Slice the angelfish fillets into desired shape and sizes. The smaller the pieces are, the faster they will cook through. Feel free to leaves the fillets whole, just run your hand along the top side of each fillets to make sure all the pin bones have been removed.
2. Pop a medium to large heavy based saucepan onto the stove and place on a medium heat. Throw in the olive oil to heat through.
3. Whilst the oil is heating, peel the ginger, chili, garlic and onion. Finely slice each and place into the pan with the olive oil. Turn the heat down to low and toast for about 6-8 minutes until soft and translucent.
4. Add the turmeric and curry powder. Toast for about a minute then add the carrot juice and sliced carrots.
5. Simmer for about 15 minutes, then add the coconut milk.
6. Simmer for a further 5-10 minutes and check your seasoning. Adjust with salt, pepper and a little lime juice if necessary.
7. At this point, take the bubbling saucepan off the heat and add your angelfish. The fish will cook within a minute or two so it’s not necessary to keep the pan on the heat. Nothing worse than overcooked fish.
8. Garnish with baby leaves and coriander.
9. Enjoy!

H2zero Roti

Ingredients:

500 ml flour

5 ml salt

220 ml spinach or carrot juice

100 g soft butter

Method:

Add the salt to the flour in a wide mixing bowl with just enough carrot or spinach water to form a smooth dough: not too dull and not too stiff and not sticky. Cover the bowl with a damp cloth and leave for 30 minutes.

Divide dough into 3 to 6 balls depending on how big you want the rotis. Put the dough balls back in the bowl and cover the bowl so that the buns do not dry out.

Roll-out: Follow the following procedure with each ball: –

Roll the dough dough on a flour-sprinkled surface to form a circle.

Smear the butter lavishly on the roti.

Now fold the dough circle from one side to the other in a fan shape (the more wrinkles, the more flaky will be the roti). Now you have a long cured pasta. it.

Place it on a flour-sprinkled surface and roll it in a spiral. Fold in the remaining point.

Roll out the dough in a circle.

Heat a pan over moderate heat and place the rolled roti on it. Fry until you see brown freckles on both sides.

Crumble the roti once it is off the heat to show all the layers.