Founded by award-winning chef Margot Janse (former Executive Chef at The Tasting Room, Le Quartier Français, Franschhoek), Isabelo provides nutritious meals to the poverty stricken school children of the Franschhoek Valley. Because no child can learn on an empty stomach.

Starting in 2009 with nutritious muffins for 70 children at 1 creche every Friday, Isabelo now provides 337,00 healthy breakfasts and lunches per year to the children of multiple schools and creches in the area.

The GG team is so grateful to have been able to trade over this period, and we are honoured to be able to give back, and support the incredible work Margot and the relief teams in Franschhoek are doing. This week, in memory of our great Madiba, we are making 10kg of a specially supplemented version of our Classic Minestrone - with lots of beef shin stock and good quality pasta for a nutritious, rounded meal - to help feed the school kids supported by Isabelo.

New to the Goodness Gracious menu, a range of wholsesome, tasty, bellywarming soups.  

Winter's never looked so good!

A Blast Freezer freezes fresh or partly cooked food much faster than an ordinary home freezer, locking in the key qualities and nutrients of the food. So that after defrosting, the food appears like it was never frozen, and the taste, texture, colour and overall look are uncompromised.

Let's get technical...

When you freeze food (or anything else for that matter) the water inside crystallises into ice. The longer the freezing process takes, the larger the ice crystals. In a Blast freezer, the temp of the food is lowered to -20 degrees celsius in just 4 hours, as opposed to taking 10-72 hours in a normal freezer. 

Rapid freezing causes the crystals formed to be very small, which does less damage and preserves food at a higher quality. 

Aside from the integrity, quality and taste of the food, blast freezing also offers a health and safety benefit in that extreme cold slows down the growth of bacteria so that there is a greatly reduced risk of contamination.

Finally, a blast freezer allows you to put the food into it when freshly cooked and still hot (with a normal freezer, you need to cool it down first) and this alleviates any sourness that may develop.

Goodness Gracious, established in 2009, has steadily grown into a firm favourite with its loyal customer base in the Cape Winelands and beyond. Current owner manager, Lester, is a Prue Leith trained chef, resident recipe developer and self proclaimed 'food nerd'. He's also a stickler for uncompromised customer service and giving Goodness Gracious clients an incredible end-to-end brand experience.

The supporting team in the kitchen have been with Goodness Gracious for many years, and together they are are making gastronomic magic! 

If you have any questions, suggestions or feedback we'd love to hear from you.