Grei at the Saxon centres its menu on a herb garden - we take a tour of it

Candice Philip, the head chef of Grei at the Saxon in Johannesburg, takes Sylvia McKeown to meet her curious and delicious babies

25 August 2019 - 00:05 By Sylvia McKeown

It takes a few moments to meander down from Grei's restaurant kitchens to the garden. It's a smallish space near the gate of the revered, high-end Saxon hotel estate but considering that the two kitchens the garden caters for don't seat hundreds at a time, it holds a bounty of plenty.

It's almost like a fun game, bobbing around plants known and unknown, picking and nibbling at the botanical wares. I become infatuated with the wonders of a cucamelon - a tiny vine-growing Mexican orb also called a mouse melon. Essentially, it's the bastard child of a gherkin, a tiny watermelon and a cucumber. What's not to love?..

This article is reserved for Sunday Times subscribers.

A subscription gives you full digital access to all Sunday Times content.

Already subscribed? Simply sign in below.

Registered on the BusinessLIVE, Business Day, Financial Mail or Rand Daily Mail websites? Sign in with the same details.



Questions or problems? Email helpdesk@timeslive.co.za or call 0860 52 52 00.

X