Bo-Kaap’s Chef André Hill on the ultimate Valentine’s Day recipe

At the helm of Radisson Red Waterfront’s vibrant culinary scene is Executive Chef André Hill, a creative visionary whose dishes blend bold, romantic flavours with heartfelt storytelling. For Chef André, food is about connection and a celebration of love and shared moments.

Born in Cape Town’s Bo-Kaap neighbourhood, Chef André grew up surrounded by the comforting aromas of Cape Malay cooking, an adored cuisine rooted in family and togetherness.

Though a career in the kitchen wasn’t his initial plan, a chance internship opened the door to his culinary future. Over two decades later, his work continues to reflect his respect for longstanding traditions and innovative instinct.

His menus ideally capture Cape Town’s diverse culinary identity, from reimagined family recipes that easily makes you miss home to global creations with a touch of local authenticity. Whether it’s his Big Dipper burger with bhaji onions and spiced pepper salsa or a beautifully plated dessert, his dishes speaks to the universal language of love through food.

When he’s not creating magic in the kitchen, Chef André finds inspiration exploring Cape Town’s outdoor food markets, meeting local likeminded cooks, and discovering the stories behind local ingredients. His connection to the city and its people is evident in his cooking.

For Valentine’s Day, he has created the ultimate dessert that speaks of comfort, coming together and a touch 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

1. Whisk sugar, honey, oil, and eggs until light.
2. Fold in dry ingredients.
3. Lastly, add milk.
4. 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

1. 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

1. Mix with K-beater.
2. Place in trays and bake at 140°C, stirring occasionally until golden brown.

To Finish

1. Heat honey sponge.
2. Plate with a spoon of double cream yogurt,
3. Top with coconut crumble.

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