The Weekly Table

04/10/2026

A charcuterie board I put together for a dear friend birthday🎉. I could like this everyday😎

02/10/2026

30/09/2026

The 5 staples I will Always have in my kitchen. Extra virgin olive oil, for sauteing and dressings, rosemary in my opinion is the king of herbs, great with roast veg, chicken, beef and potatoes. Salt, seasoning properly can really heighten flavors. Onions work as a base for sauces, stocks and stews, great for pickling and also crispy fried for some texture on the plate and finally Ciabatta, add some aged balsamic viniger and extra virgin olive oil into a dipping dish, tear off chunks of the ciabatta and dip, serve with a glass of your favorite w**e, it's a meal on its own.

29/09/2026

This is what "sorted for the week" actually looks like, one session, zero decisions. 🍅 🍲 🥗

23/09/2026

Sixteen years of practice looks like this. 🔪
Precision isn't just about speed — it's the difference between food that's rushed and food that's right. Every dish on The Weekly Table starts here.
More coming soon.

21/09/2026

Having dinner decision fatique? Vote now😎

(Spoiler: there's a better way, and it's coming in January.) MealPrepService JohannesburgEats

18/09/2026

That's why The Weekly Table exists: A private chef in your kitchen, once a week, so "what's for dinner" stops being a question you have to answer every single night.
MealPrepService JohannesburgEats

17/09/2026

MEET THE CHEF!
CHEF RICHARD.

18 years ago I started in a professional kitchen not knowing a bad day from a good one. La Colombe taught me
precision. Prue Leith taught me discipline. Now I'm bringing all of it into people's homes, one week at a time. This is
The Weekly Table — more on what that means very soon.