At the helm of Radisson RED Waterfront’s buzzing food scene, Executive Chef André Hill is more than just a chef — he’s a storyteller. His dishes are layered with bold flavours, deep nostalgia, and a touch of romance, reflecting his belief that food is about connection, love, and shared experiences.
Born and raised in Cape Town’s Bo-Kaap, Chef André grew up surrounded by the fragrant spices and rich traditions of Cape Malay cooking. While he never planned on a career in the kitchen, a chance internship changed everything. More than two decades later, his culinary philosophy remains deeply rooted in honouring tradition while embracing fresh, inventive ideas.
His menus are a love letter to Cape Town’s diverse food culture. Whether he’s reimagining childhood favourites that instantly transport you home or infusing global dishes with local flair, his creations are designed to stir emotion. From his signature Big Dipper burger with bhaji onions and spiced pepper salsa to delicately plated desserts, every bite tells a story.
Beyond the kitchen, Chef André finds inspiration in Cape Town’s vibrant food markets, engaging with fellow chefs, and uncovering the history behind local ingredients. His connection to the city and its people is unmistakable — it’s woven into every plate he serves.
For Valentine’s Day, he’s created the ultimate dessert — one that’s all about comfort, togetherness, and just the right amount of romance.
Honey Sponge Recipe
Honey Sponge 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
- Whisk sugar, honey, oil, and eggs until light.
- Fold in dry ingredients.
- Lastly, add milk.
- Bake at 160°C for 18–20 minutes in 120g molds. 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
Roast Apricots
- Pitted raw apricots, cut in half
- 4 tbsp brown sugar
- 2 tsp ginger powder
- Maldon salt
Method
- Place apricots cut-side up on a tray, sprinkle with sugar, and place under grill until caramelized and soft.
Coconut Crumble (Make a larger amount and store in vacuum bags)
- 200g brown sugar
- 200g butter
- 200g desiccated coconut
- 200g flour
- 1 pinch salt
Method
- Mix with K-beater.
- Place in trays and bake at 140°C, stirring occasionally until golden brown.
To Finish
- Heat honey sponge.
- Plate with a spoon of double cream yogurt, roasted apricots, and a drizzle of glaze.
- Top with coconut crumble.
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