Midlands gems: Jackie Cameron’s guide to Hilton’s hot spots

By Jade Taylor Cooke

Award-winning chef, cookbook author and culinary educator Jackie Cameron has spent decades championing South African food and nurturing the next generation of chefs at the Jackie Cameron School of Food & Wine in Hilton.

However, even the most accomplished chefs don’t always feel in the mood for haute cuisine. Instead, Jackie has a handful of favourite, more casual haunts scattered among the verdant hills surrounding Hilton. For her, the Midlands is more than home. It’s a food-lover’s playground – for two very good reasons.

First, there’s the smorgasbord of premium-quality local produce. “I honestly believe that by using local produce, I’m putting the best quality on the plate,” says Jackie. “If you drive around the Midlands, if you see the farms and the pastures, you begin to understand why everything tastes so good – because the environment in which these animals live is just so great.”

Second, there’s the inimitable Midlands foodie culture. “There’s something happening around every corner, and it’s all interesting, exciting and unique. You might visit a spot where the husband is farming, and his wife has started raising guineafowl. You can’t find this everywhere else in the world. There are so many little farms and places to visit. When you’re in the Midlands, you know you’re in the Midlands.”

Sold? Jackie takes us on a tour of some of her favourite local gems:

Cure House, Midlands

Saturday mornings see Jackie (and many local residents) tucking into one of the legendary bacon-and-egg rolls at Cure House Midlands, where the characterful proprietor, Steve Walters, is an old friend.

It’s the kind of unfussy breakfast stop that appeals to a chef who appreciates quality without pretension. “It’s just chilled. I don’t want all the fanciness. I just want to bite into my Woolies gluten-free roll with Cure House bacon that’s thick and juicy and perfectly cooked.” And it’s all paired with a quintessential Midlands view, of course.

The Upper Millstone, Hilton

If you want a hit of the same caffeine that fuels Jackie’s seemingly indefatigable energy, stop by The Upper Millstone. Not only is it purported to be the Midlands benchmark for good coffee, but it carries a special legacy for our chef: the café occupies what was once her great-grandparents’ house.

Pair your cuppa with one of their famous éclairs or croissants, or a few of Jackie’s favourite date balls. But it’s not just the pastries that draw her in. Above all, it’s the sense of community that keeps Jackie coming back again and again. “It’s watching how they’ve grown over the years,” she says. “It’s all of us being professionals but having our kids at the same school, sharing their childhoods and growing up. Or seeing students from my school going on to work in that space.”

Watch as Jackie takes us on a personal tour of Hilton…

View this post on Instagram

Woolworths, The Quarry Centre

You’ll find Jackie at her local Woolworths a few times a week. Being just around the corner from the Jackie Cameron School of Food & Wine, it’s a practical stop for everything from her everyday groceries to the school’s needs. “It’s normally my Sunday shop for the week, getting ready for what’s ahead,” she says. “We also use Woolies Dash for the school. We have students living on the premises and we do lots of functions, so it’s great to have a Woolies around the corner.”

On a weekend, you’re likely to spy a bottle of bubbly in Jackie’s basket to enjoy at her next stop: The Break Room.

The Break Room, Quarry Road

Lunch at The Break Room is a colourful, plant-based affair. “It’s just so fresh, delicious, vibrant, nutritious and feel-good,” Jackie tells us. “I love that even though it’s the healthy option, the food is still cool, interesting and exciting. Everything is made with love and care, and there’s a great community spirit when you walk in there.”

Napoli Fifteen, Hilton

Even chefs love a little takeaway pizza on a Saturday night, provided it’s top tier – like that made at Napoli Fifteen in Hilton. Choosing a topping here is almost beside the point. “[Owner and chef] Mark Mattinson has invested so much time and focus in getting the Neapolitan bases just right, so I usually go with whatever toppings they suggest – everything makes sense when the base is so delicious.”

This commitment to doing things properly is one way Napoli Fifteen won Jackie over. “If they run out of dough, they don’t just whip up another batch, because it takes so many hours to ferment properly. They’d rather say, ‘Sorry, we’ve sold out’ than compromise.”

From bacon-and-egg rolls and excellent coffee to colourful lunches and artisanal Saturday-night pizza, Jackie’s favourite neighbourhood gems reveal the refreshingly down-to-earth side of one of South Africa’s most respected chefs. They’re the places she returns to when she wants to slow down, catch up with old friends, and enjoy good food in the community she calls home.