Cape Town’s culinary scene is no stranger to innovation. At the centre of it stands Matt Manning, the British-born, London-trained chef who has quietly built one of the city’s most respected dining portfolios.

From the refined bistro elegance of Grub & Vine to immersive dining experiences at The Chef’s Studio, alongside the sultry sophistication of The Blue Room and the curated intimacy of Culture Wine Bar, Manning has become synonymous with polished culinary storytelling.

But even chefs with Michelin-star pedigree have a secret weapon. And in Manning’s kitchen, it is technology.

The Smart Kitchen Revolution

Professional kitchens are fast embracing intelligent appliances once reserved for ambitious home cooks.

For Manning, the TOKIT Omni Cook C2 has become indispensable.

This all-in-one smart device combines the work of more than 21 traditional appliances into one seamless machine. It delivers consistency, precision and speed – three essentials in high-performance hospitality.

It is, as Manning describes it, a second sous-chef.

The appliance automates time-intensive techniques like silky purées, emulsions, custards and risottos, allowing chefs to focus on creativity rather than repetitive execution.

Why Luxury Kitchens Are Going Smart

For elite hospitality spaces, time is currency.

“In a restaurant environment, time is everything. Anything that streamlines preparation without compromising quality is a major win,” says Manning.

The device allows kitchen brigades to execute complex processes faster and with greater consistency. The result is more time spent refining dishes and elevating guest experiences.

“It doesn’t replace skill,” Manning explains. “It supports chefs. That’s where the real edge in hospitality comes from.”

Its built-in precision scale, exact temperature control and intelligent cooking functions make highly technical cooking more accessible, while preserving depth of flavour and culinary complexity.

Now equipped with AI integration, it is helping shape the next generation of professional kitchens.

Where Culinary Craft Meets Innovation

Luxury dining has always been about detail. The perfect reduction. Exact temperatures. Balanced textures. Flawless timing.

Tools like the TOKIT allow chefs to replicate excellence at scale while keeping the artistry intact.

For Manning, it is less about replacing tradition and more about amplifying it. And for diners, it means restaurant-quality precision delivered to every plate.

Chef Matt Manning’s Signature TOKIT Recipe

Manning’s go-to showcase dish is layered, elegant and deeply comforting.

“It looks and tastes like a full kitchen effort, yet the TOKIT handles the time-intensive work beautifully,” he says.

The result: melt-in-the-mouth lamb, bold harissa spice and a rich, reduced sauce designed to impress.

Harrisa Lamb with Herb Couscous, Seasonal Vegetables, and Rich Lamb Sauce

(Serves 4)

Ingredients

Lamb: 

• 800g–1kg lamb shoulder or lamb shank
• 30ml (2 tbsp) harissa paste
• 1 onion, chopped
• 3 garlic cloves, crushed
• 5ml (1 tsp) ground cumin
• 5ml (1 tsp) ground coriander
• 5ml (1 tsp) smoked paprika
• 250ml (1 cup) lamb or beef stock
• Salt & pepper

Herb Couscous: 

• 250ml (1 cup) couscous
• 250ml (1 cup) hot vegetable stock
• Handful fresh herbs e.g. parsley, coriander, mint, chopped
• Zest of 1 lemon
• Splash of olive oil
• Salt to taste

Seasonal Vegetables: 

• A mix of whatever’s in season -carrots, courgettes, green beans, sufficient to feed four
• Olive oil
• Salt and pepper

Method:

1. For the lamb add the lamb, harissa paste, onion, garlic, spices, stock, salt and pepper into the TOKIT. Set to a slow-cook or stew function and cook for approximately 1.5-2 hours until the lamb is soft and pulling apart.

2. Make the lamb sauce by removing the lamb once it is cooked and set aside. Switch the TOKIT to a reduce/simmer function and let the cooking liquid reduce into a rich, concentrated sauce. Adjust seasoning if needed.

3. Prepare the couscous by pouring hot stock over it, cover with plastic wrap and allow it to steam for 5 minutes. Fluff up the couscous with a fork, then fold through herbs, lemon zest, a splash of olive oil and season with salt and pepper.

4. Roast or sauté your seasonal vegetables in the TOKIT with olive oil, salt and pepper and cook until just tender but still vibrant. Chefs in professional kitchens can input their own recipes. However, the TOKIT Omni Cook employs the CookNJoy platform where users can find thousands of free recipes which can be accessed through a touchscreen interface on the machine, a phone app and the TOKIT website. The recipe collection is constantly updated with new dishes from different regions of the world.

5. To serve, spoon the herb couscous onto warmed plates, top with the pulled harissa lamb. Add the seasonal vegetables to the plate and finish off with a generous splash of lamb sauce. Serve immediately.