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23
Jan

Restauranteur of the month – Alessandro Khojane

Born in Bloemfontein and raised in Italy, Gemelli’s Alessandro Khojane has a passion for people, family and food. Starting out in an Italian kitchen in Durban, Khojane’s first serving of Pasta Arrabiata was less than average, but he’s mastered the traditional favourite. If you’ve had the pleasure of dining at Gemelli in Sandton, you’ll agree […]

15
Oct

Italian cuisine served in a vibrant setting

IT’S AN understatementto say Joburg’s slickest Italian restaurant Gemelli is internationally inspired. It is owned by Lesotho-born Alessandro Mosupi Khojane, whose early years (age 2 to 9) were spent in Italy with his diplomat parents, and presided over by chef Paulo Santo who, while of Portuguese extraction, has spent years in Italian kitchens. Gemelli is set […]

15
Jul

Review | JHB live

A trendy new Italian restaurant in Bryanston has exploded onto the scene and is on the way to becoming one of the top spots in the area. Gemelli Cucina Bar opened at the end of October 2015 in the Posthouse Link Centre and has radically transformed the high profile space in the centre of Bryanston […]

08
Jul

Some of the best restaurants in Jozi for networking

Gemelli, an Italian restaurant, is one of the most popular restaurants in Johannesburg and hasn’t even been open for a year yet. Some of the city’s most elite spend their evenings dining on the restaurant’s traditional Italian food with a modern twist. The restaurant’s signature dish is the Penne Alessandro. Named after the owner, it […]

09
Jun

Hot Guy/Cold Drink | Akani Simbine

Chatting about South African athletics and breaking records with Akani Simbine, South Africa’s superstar sprinter After hearing countless reports on the radio on my way to work about which record Akani had broken now, I knew he had to be a Hot Guy / Cold Drink feature. But it really took a face-to-face interview to […]

20
May

Review | Joburg.co.za

The biggest thing lacking in the restaurant industry is intimacy between the restaurateur and the patron. There is often a sense that one should arrive, eat, pay the bill and leave. It is as if there is a wall built between those serving the food and those receiving it. This division is completely broken down at […]

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