About This Project
The free range ham hock on the winter menu is named after famed journalist Bianca Coleman. The ham hock is served on buttered mashed potato with apple and red cabbage and a glühwein apple reduction.
Bianca recently answered a few question for us;
What is your favourite food to indulge in?
Anything with butter, bacon, or cheese!
How do you feel about appearing on the Societi Bistro menu and the Bianca Coleman in particular?
Thrilled to bits, and very honoured. I love Stef’s cooking and his approach to food in general. I’m sure this dish is going to be the most delicious one on the winter menu.
What is your profession?
What was your dream job when you were growing up?
What does a typical day in your working life look like?
No such thing but it usually involves wine.
Any memories you would like to share about Societi Bistro?
So many wonderful meals shared with special people over the years, but I really loved the time I spent in the kitchen with Stéfan Marais and his team in 2009. It was one of the best experiences of my life and taught me so much about what goes on behind the scenes in a restaurant, as well as deep respect for the dedication of the staff.
What is your favourite leisure activity?
I’m lucky enough to have a job doing things most people enjoy for leisure, but my indulgences are reading a good book or painting.
The Bianca Coleman is available on our Winter Menu.