WHEN Monché Muller left Pretoria for the Western Cape in pursuit of her career in the culinary world, all she wanted was to produce good food.
Little did she know that – in partnership with world-renowned wine- maker Schalk Willem Joubert – she would travel the world, and come back to put together a book of Europe’s finest foods.
Or that she would end up in a competition, pitting her against the world’s best for production of a food and beverage book – a