At the helm of Radisson Red Waterfront’s vibrant culinary scene is Executive Chef André Hill, a creative visionary whose dishes blend bold, romantic flavors with heartfelt storytelling. For Chef André, food is about connection, love, and shared moments.

A Culinary Journey Rooted in Tradition

Born in Cape Town’s Bo-Kaap neighborhood, Chef André grew up surrounded by the comforting aromas of Cape Malay cooking, a cuisine deeply rooted in family and togetherness. While a career in the kitchen wasn’t his initial plan, a chance internship opened the door to his culinary destiny. Over two decades later, his dishes continue to reflect his respect for tradition while embracing his innate creativity.

Cape Town’s Culinary Identity on a Plate

Chef André’s menus capture Cape Town’s diverse flavors, from reimagined family recipes that evoke nostalgia to global dishes infused with local authenticity. Whether it’s his Big Dipper burger with bhaji onions and spiced pepper salsa or a beautifully plated dessert, his food speaks the universal language of love.

When he’s not crafting culinary magic, Chef André finds inspiration by exploring Cape Town’s outdoor food markets, meeting local chefs, and discovering the stories behind the ingredients he works with. His deep connection to the city and its people is evident in his cooking.

A Valentine’s Day Delight: Honey Sponge Recipe

For Valentine’s Day, Chef André has created the ultimate romantic dessert, offering comfort, warmth, and indulgence.

🍯 Honey Sponge Recipe

Ingredients

  • 220g cake flour
  • 7g baking powder
  • 3g salt
  • 2g bicarbonate of soda
  • 170g honey
  • 115g sunflower oil
  • 110g sugar
  • 40g treacle sugar
  • 2 eggs
  • 180ml milk

Method

  1. Whisk sugar, honey, oil, and eggs until light.
  2. Fold in dry ingredients.
  3. Lastly, add milk.
  4. Bake at 160°C for 18–20 minutes in 120g molds.
  5. Test with a skewer; when it comes out clean, lightly brush with glaze.

🍯 Glaze

  • 250ml milk
  • 150ml butter
  • 80g honey
  • 1 pinch salt
  • 1 tsp vanilla essence

🍑 Roasted Apricots

  • Pitted raw apricots, cut in half
  • 4 tbsp brown sugar
  • 2 tsp ginger powder
  • Maldon salt

Method

  1. Place apricots cut-side up on a tray.
  2. Sprinkle with sugar.
  3. Place under grill until caramelized and soft.

🥥 Coconut Crumble (Make extra & store in vacuum bags!)

Ingredients

  • 200g brown sugar
  • 200g butter
  • 200g desiccated coconut
  • 200g flour
  • 1 pinch salt

Method

  1. Mix with a K-beater.
  2. Place in trays and bake at 140°C, stirring occasionally until golden brown.

💖 To Finish

  1. Heat honey sponge.
  2. Plate with a spoon of double cream yogurt, roasted apricots, and a drizzle of glaze.
  3. Top with coconut crumble.

Indulge in this Valentine’s Day dessert, where each bite is infused with warmth, love, and the essence of Cape Town’s vibrant culinary heritage.