Arno Janse Van Rensburg

Fishing, hunting and gardening were a big part of my youth; this hugely influenced my decision to pursue the culinary arts. I started working in a kitchen straight after school, and studied at the ICA in Stellenbosch. I have worked in various places locally and abroad including working with Michael Broughton and Nick van Wyk at Terroir, Mike Basset at Ginga and Richard Carstens at Shoga. I have been at The Kitchen since 2011.

Yellowtail ceviche

Yellowtail Ceviche with Lime Dressing, Spring Onion & Rice Puffs

Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Yellowtail Ceviche with Lime Dressing, Spring…
Pickled Mackerel with Bloody Mary Sauce, Nasturtiums & Toast recipe

Pickled Mackerel with Bloody Mary Sauce, Nasturtiums & Toast

Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Pickled Mackerel with Bloody Mary Sauce,…
Oysters with Pickled Watermelon, wasabi emulsion, quinoa puffs and nori recipe

Oysters with Pickled Watermelon, Wasabi Emulsion, Quinoa Puffs & Nori

Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Oysters with Pickled Watermelon, Wasabi Emulsion,…

For editorial queries contact:
julie@crushmag-online.com
For advertising queries contact: matthew@crushmag-online.com
or if you just want to say HEY, get hold of us at: hello@crushmag-online.com

We’re all about food and the good life. From delicious recipes and expert tips to the latest trends, restaurant finds, and travel inspiration – if it’s worth tasting, trying, or experiencing, you’ll find it here.