Food can be both a consumable art and a profitable business.
Aside from the taste of the food itself, it's the presentation, the chemistry behind it, and the overall the dining experience that matters.
A young Johannesburg restaurant has burst on to the scene, and become the most expensive restaurant in South Africa.
Marble is a contemporary live-fire restaurant restaurant in the heart of Rosebank which opened three months ago.
Contemporary South African chef David Higgs joined forces with his business partner and investor Gary Kyriacou.
Higgs, former head chef at the Saxon Hotel's Five Hundred, says it is important to find the right business partner to take on an entrepreneurial venture.
The pair started plotting their enterprise last year, but took a big risk because Kyriacou's background is primarily property development.
Despite zero experience as a restaurateur, Kyriacou decided to take the risk and cater to a need in the bustling city.
Higgs says that the restaurant has had to focus on the quality of product and food, because there are no pots and pans used to create the menu.
Higgs emphasised the importance of marketing a restaurant and head chefs becoming the face of the brand.
It's been a learning curve, but its incredibly rewarding now.— David Higgs, head chef and co-founder of Marble
Meanwhile, fine dining enthusiast Salim Dewji says there is a difference between 'wannabe foodies' and those who immerse themselves in food culture and experience.
Dewji plans his holidays around the highly-acclaimed international restaurants he has made reservations at several months in advance.
He has eaten at over more than 33 star Michelin restaurants across the world and counting.
Listen to the trio of food-lovers share their passion with Friday Stand-In Gil Oved: