Discover the Magic of Culinary Travel at The Test Kitchen

Have you ever wondered what it would be like to embark on a gastronomic adventure that takes your taste buds on a journey around the world? Look no further than The Test Kitchen – a dining experience like no other!

At The Test Kitchen, I invite you to join me as I explore the art of food and the wonders it can create. From the moment you step through the doors, you’ll be transported to a culinary wonderland filled with creativity, innovation, and flavors that will leave you speechless.

When you visit The Test Kitchen, you’ll have the opportunity to indulge in a carefully curated menu that showcases dishes inspired by cultures from every corner of the globe. Each plate is a work of art, meticulously crafted with the finest ingredients and presented with passion and grace.

But The Test Kitchen is more than just a place to enjoy a delicious meal. It’s a sensory experience that engages all your senses – the sights, the smells, the tastes, and even the sounds. As you savor each bite, you’ll be transported to a different place, a different time, and a different world.

As you navigate through the tasting menu, you’ll embark on a culinary journey that tells a story. Each dish has been thoughtfully designed to take you on a voyage of discovery, allowing you to explore new flavors, textures, and culinary techniques.

And it’s not just about the food. At The Test Kitchen, you’ll find yourself surrounded by a team of passionate individuals who are dedicated to creating a truly unforgettable experience. From the moment you enter, you’ll feel a warm welcome, as if you’re stepping into their home.

At The Test Kitchen, I believe in pushing the boundaries of culinary creativity. I strive to create dishes that defy expectations and challenge the norms. It’s a place where innovation and tradition coexist, where flavors collide and concepts are reimagined.

So, whether you’re a food enthusiast, an avid traveler, or simply someone looking for a unique dining experience, I invite you to join me at The Test Kitchen. Prepare to be amazed, to be inspired, and to discover the true magic of culinary travel.

A big announcement! The Test Kitchen has been crowned the top restaurant in the Eat Out Top 10 Restaurant Awards. Can you believe it?

Let me share with you the story behind The Test Kitchen menu and how my journeys have inspired it.

Welcome to the Test Kitchen Map, where I’ll show you where each dish gets its inspiration from.

The Test Kitchen experience begins in the Dark Room, which Luke refers to as a “soft landing.” It’s a cozy, dimly lit lounge where you can enjoy pre-dinner cocktails.

When you sit down, you’ll be given a map that traces Luke’s culinary journey. Each “snack” on the map represents a different destination. But don’t be deceived by the word “snack” – these tiny packages are bursting with flavor and have been meticulously crafted.

First stop: England

Let me tell you about this dish that I find truly inspiring: pork scratchings, paired with a pint of Guinness, and sprinkled with celeriac salt and vinegar. It’s a combination that takes me back to my roots in the UK.

When I visit the place where I was born in East Sussex, I always make it a point to go to a local pub called The Three Cups. As a youngster, I used to hang out there, playing pool and trying to sneakily order a bitter shandy. It brings back so many memories!

That’s why I wanted to recreate that quintessential English pub experience on a plate. Picture yourself in a cozy pub, holding a pint of lager, munching on a bag of pork scratchings, and playing a game of darts. It’s a scene that captures the essence of England.

Let’s talk about the star of the dish: Pork scratchings

Imagine a silver tankard filled with frothy Guinness foam, perfectly complemented by a generous portion of crispy crackling. It’s a delightful combination that will leave you wanting more.

Now, let’s take a trip to South Africa

South Africa is where this dish firmly places itself on the culinary map. It’s a fusion of flavors that blends the heritage of England with the unique tastes of South Africa.

So, whether you’re a fan of English pub culture or simply love exploring new flavors, this dish is sure to pique your interest. Give it a try, and let the flavors transport you to a world where cultures collide and taste buds rejoice.

I’m Luke Dale Roberts, the Test Kitchen Chef and Proprietor.

Luke: ‘My home is in South Africa now. I often visit Fargo trading and love exploring the unique ingredients they offer. One of my favorites is the salty, savory slangetjies. I’m also a big fan of biltong, and I have a special affinity for liquorice – particularly the liquorice root, which has a distinct flavor compared to the typical molasses-based candy. Liquorice is an ingenious ingredient; it has the ability to prolong and intensify flavors. When you munch on liquorice and take a sip of red wine, the taste of the wine lingers longer on your palate. Liquorice sticks were a childhood delight for me. My mom used to buy them from health food stores in England, and she would give them to my siblings and me to chew on.”

On the Plate: Bo-Kaap Slangetjies, Wagyu Biltong

Imagine this: you walk into a restaurant and see a dish that captures your curiosity. It’s called biltong, and it’s made from Wagyu beef that’s been carefully cured with liquorice. But that’s not all – the beef is then dried for an entire month, intensifying the flavors and creating a unique texture.

Now, here’s the fun part: you don’t eat the biltong with a fork or knife. Instead, diners use liquorice sticks to pick up slices of this delicious treat. It’s like a culinary adventure, combining the flavors of savory beef and sweet liquorice in every bite.

And the creativity doesn’t stop there. The same batter used to make ‘slangetjies’ (shevra) is transformed into something extraordinary. It’s baked until golden and crispy, then deep-fried to perfection. To finish it off, the dish is garnished with dollops of crème fraiche, an ethereal emulsion made with lime atchar sourced locally. And as a final touch, fried curry leaves add a burst of aromatic flavor.

Now, let’s take a culinary journey to Korea.

At The Test Kitchen, my wife Sandalene and I had the amazing opportunity to live in Korea for four years. During that time, we fully immersed ourselves in the fascinating Korean culture. Our experience greatly influenced our cooking, and we started incorporating many Korean ingredients into our dishes.

One ingredient that has become a favorite of mine is Korean fermented bean paste. We take tofu and cure it for over a week, creating a unique and flavorful dip. To enhance the flavors even more, we add a twist by serving it with marmite on toast. In fact, we even make our own marmite!

I’ve always believed that marmite on slightly burnt toast is a heavenly combination. The rich and savory flavors of the marmite perfectly complement the slightly charred toast. It’s a match made in culinary heaven, and it brings a delightful umami taste to the dish.

When you try our Ssam Jang Veg dish, you’ll experience something truly special. It’s a fusion of British and Korean influences, resulting in a unique and unforgettable flavor profile. So come and join us on this culinary adventure!

When it comes to food, there’s always something new and exciting to discover. Take, for example, miniature vegetables like radish and carrot. These little guys may be small in size, but they pack a big punch of flavor. And when you pair them with a delicious Ssam Jang dip, the taste is out of this world. But here’s the kicker – to make it even more incredible, you sprinkle some Marmite toast crumbs on top right before taking a bite. The result? A creamy, crunchy, and seriously umami-packed dish that will blow your taste buds away.

Luke’s got some insider tips for you

Now, let me share a little secret with you. When I was in Korea, I discovered the wonders of Korean Barbecue called Samgyeopsal. And let me tell you, it was a game-changer. But there was one place that took it to the next level. They served a white wine marinaded Samgyeopsal with fresh and unfermented kimchi. This combination was pure perfection – light, refreshing, and oh-so-delicious. The best part? It wasn’t overly fermented like some other dishes. It was clean, it was tasty, and it quickly became one of our favorites.

Let’s talk travel

Tokyo – a city of endless possibilities

‘I wanna go back to Tokyo. I worked at this awesome restaurant called Shin Ju in Tokyo, and it totally transformed my approach to food. It’s like this organic, modern Japanese cuisine with an Italian twist. The place was designed by this incredible guy named Takashi Sugimoto, and being around his restaurants gave me a clear sense of what I want The Test Kitchen to be like – you know, that open kitchen concept.’

San Sebastian

‘I got invited to this food festival called Gastronomica in San Sebastian, and I’m dying to go back and bring Sandalene. If all goes well, we’ll be there for the World’s 50 Best Restaurant awards in 2018. They’re holding it in Bilbao, so that’s definitely on the wishlist. And while we’re in Spain, I also wanna eat at this place called Asador Etxebarri. I’ve heard it’s super cool and would really resonate with me.’