Australian-born, Mulry has carved out prestigious career and has made her way around the world in the process. She now brings her extraordinary skill and expertise to Johannesburg.
You have chef’d all around the world. What sets Johannesburg apart?
Johannesburg’s foodie scene is hotting up. What do you think of the new gourmet food markets popping up?
I think it’s encouraging an inner-city lifestyle. Market on Main trades in regional food and local design, and provides a relaxing space for locals and visitors alike to experience.
Where do you like to go for a dose of foodie inspiration in Johannesburg?
Being Australian, and having worked in Bangkok for two years, I’d go to Cyrildene [home to new Chinatown] in the early morning; it has fresh Asian produce which is a source of inspiration for me.
What dish or ingredient do visitors to South Africa need to try?
Biltong and droëwors.
What’s your signature dish that you cook for family and friends?
Peking duck with all the trimmings.
And what’s your favourite dish on the Qunu menu?
The Saxon Torte, definitely.
What should more people know about Johannesburg?
That they can easily visit the incredible Cradle of Humankind World Heritage Site.
Where would you meet out-of-town friends for a drink in Johannesburg?
Sin+Tax – every drink is made with passion and pride. It’s brilliant.
We often overlook what’s on our doorstep – is there anything you still need to do in Johannesburg?
A visit to Jeppestown with my kitchen team to try skosbos – sheep head cooked traditionally with pap [savoury porridge made from ground maize].
Would you choose a South Africa city break or safari tour?
I would choose Port St. Johns, on the Wild Coast in the Eastern Cape, for a beach and fishing break.
Three words to describe Johannesburg?
City of Gold.
Jane-Therese Mulry is the Executive Chef at Qunu restaurant in Johannesburg.
Qunu’s menus have been created using the freshest local, national and international ingredients. Every morning, produce is handpicked from Sarapana – the Saxon’s fruit, herb and vegetable garden – and featured across the menu to showcase home-grown seasonal favourites.