I will start by saying that I have some attachment to this place because it is right across the road from my flat BUT there was a different restaurant there before and I would not have waxed lyrical about that place like I will about DOAN

For me, the recipe for a good restaurant goes as follows:
1. Good food
2. Good vibe
3. Good service.
Combine all ingredients in equal measure for best results.

Now to be fair to all restaurants at the moment, item 2 in the list was hard to achieve, and still is, as restaurants are not able to run their front of house as they would like to.

Having said that, DOAN has not disappointed me yet. The friendly and cheerful lady at the front desk has a smiling voice that makes you feel at home, even when there are delays she communicates this quickly and in away that brings comfort instead of frustration.

The food has been really tasty and some of the best sushi I have had in Berlin (if I remember to ask for no cream cheese, whyyyyy) the viet food has also been really flavourful and fresh and everything is made in good time without long waits.

If you have food preferences, it’s no problem! My very fussy child only eats certain things and they were happy to make up a dish to please him.

We haven’t had a chance to go and sit there to eat but I am looking forward to it because every interaction with them has been happy making.

https://www.doan-restaurant.de/
HALLERSTRASSE 28, 10587 BERLIN

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If you ask some people, it’s been the coldest winter in Berlin in 10 years. It’s definitely the coldest since we moved here. The snow outside keeps surprising me. every time it has snowed here, there is nothing left but wet grass by the end of the day.

So when I bought 3 punnets of mushrooms because they called to me from the shelf, it made so much sense to turn them into soup. We also chose, that evening, to go out to play in the snow. So you can just imagine how perfect this rich mushroom soup was that night.

The type of mushroom I used is more of a suggestion than an instruction. Use any mushrooms and as long as you let them brown first, you will have a perfectly mushroomie flavour. The 2 I used were oyster and mini king oyster mushrooms

The soup can be served as is or you can heat up some crusty bread to go with it. You can also easily convert the soup into a vegetarian recipe by using vegetable broth in place of the chicken. You can also make vegan with non dairy cream.

Let me know if you enjoyed the soup and how you served it. I love to hear back from my readers. Any feedback is always welcome.

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Rich Mushroom Soup

Warm and filling, this rick mushroom soup is creamy and full of flavour

Course Main Course, Soup

Cuisine Bistro

Keyword creamy, mushroom, soup

Prep Time 20 minutes

Cook Time 3 hours

Servings 4 large bowls

Ingredients

• 1/2 Large onion diced
• 1 tbs olive oil
• 200 g Oyster mushrooms Keep 2 or 3 pretty ones for serving, roughly chop the rest
• 200 g Miniture King Oyster mushrooms Keep 2 or 3 pretty ones for serving, roughly chop the rest
• 200 g Champignon mushrooms Keep 1 to slice for serving, roughly chop the rest
• 3 cloves Garlic roughly chopped
• 2 Small potatoes peeled and chopped
• 3 cups chicken broth
• Water to cover
• Salt and Pepper to taste
• 1/2 cup Cream
• 1 handful dill chopped fine

Instructions

• Fry the onions in olive oil until translucent
• Add the mushrooms and fry until browned
• Add the garlic, stir and then put them in to a pot
• Add the chicken broth, potatoes and then water to cover.
• Season well with salt and pepper and let it simmer for about 3 hours on a very low heat.
• Blend the soup in a blender or with a stick blender
• Add cream and bring it back up to heat.

For the topping

• Fry the mushrooms you kept aside in olive oil until brown.
• Place the fried mushrooms and finley chopped dill
• Optional: Drizzle with olive or truffle oil

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The group is not the busiest but the few post that come up are always full of ideas and tips, introductions to more families hoping to be more active and great hints and tips for things to do with the family out in the many natural spaces in and around our home city.

One such post was by another mama named Paulina was about Wupatz’ Nature Trail. She also wrote a blog post all about it and you can find it here. It came at such a perfect moment because we were looking for things to do that coming weekend. So, off we went in our Miles hire for the day, to the east, a town called Ekner.

It’s important to add that we took a car share out of pure laziness, the path for this lovely walk is right by an S-bhan stop and so it’s really easy to get there, even without a car. So easy to get outdoors in Berlin.

The original plan was to walk for a bit, then have a little picnic and then continue the walk but the plan changed as we pulled into the car park when out the back seat came the sign song whine of “I am huuuungry” so plans changed. Thankfully, only a few meters down the path was a lovely little spot to put out or picnic.

The little hut we stopped under also had the first little puzzle. Pictures of little forest creatures were inside the hut and hidden in the forest. We had fun spotting them while enjoying our snacks.

A very well marked path takes you through the different biomes this little forest have to offer. From a marsh that grows thick with wildflowers in the spring (but is muddy and yet springy in the autumn), to the lake and river with it’s own little creatures and critters.

All the way around there are information boards that are specifically aimed at kids. Using puzzles, games and all the senses to get across the important information while still being a lot of fun. Scattered along the path are little obstacle courses that keep more active kids buy

The last part of the walk is maybe it’s only downfall. While it is a little interesting to see the train track, and feel the woosh of the train as it goes by, this excitement wears off quickly. Followed by walking along side a busy road. Breaking the magic of the forest bath you had just spent hours in, all too suddenly.

We will head back in the spring to see how the landscape changes with the season of plenty. I look forward to even seeing some of the creatures only seen in pictures and definitely the wildflowers and birdsong.

Have you been? Let me know below how it was for you or where else you like to spend time outdoors.

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On one of my trips to the supermarket I saw the most beautiful cauliflower. Nestles lovingly in it’s leaves. I didn’t know what I would make with it but I knew I had to have it. I cursed my impulse buy walking up my 81 steps home with this heavy thing in my shopping bags but when I took it out and basked in it’s glorious freshness again I forgave myself.

For a few days I played with different ideas until one cold night I decided that soup was the way to go. I searched my fridge for other ingredients that would add to the flavour of the soup without drowning out the flavour of the cauliflower. I came up with some root vegetables I had from a chicken soup I had made earlier in my trip.

The best part about soup is that you do very little work in the beginning and then heat does the rest. Once everything was soft I blitzed the soup and I felt it needed a little something extra. Remembering something similar my dad had made, I quickly sliced up some garlic and fried it in olive oil. The soup was a hit with me and my guest.

Back in South Africa I promised my parents that I would recreate it. It’s summer here so I wasn’t sure when it would happen until Cape Town was blessed with a winter storm in summer. Temperatures dropped, rain and sleet came tumbling down and the thought of soup fit just right. My mom had all the ingredients we needed and so the soup got made again, this time with a pop of colour from some purple cauliflower.

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Cauliflower Soup with Garlic Olive oil

Warm and healthy, low carb cauliflower soup.

Ingredients

• For the soup:
• 2 tbs olive oil
• 1 tbs butter leave out if wanting a dairy free option
• 1 Small onion chopped
• 1 carrot peeled and sliced
• 2 medium parsnips peeled and sliced
• 1/4 celeriac root peeled and chopped
• 1 large head of cauliflower cut into florets
• 1 liter stock I used chicken stock
• Salt and pepper to taste
• For the Garlic oil:
• 4 garlic cloves sliced finely
• 3 tbs olive oil

Instructions

• Fry the onion in the olive oil and butter until it starts to become translucent.
• Add the root vegetables and fry for about a minute
• Throw in the cauliflower and stir until coated.
• Pour in the stock (if it’s not enough to cover, top up with water)
• Season with salt and pepper
• Bring the pot to the boil and then drop the head to a simmer and cover.
• Cook until the cauliflower is very soft
• Blitz the soup with either a stick blender or in a regular blender.
• Return to the heat and simmer to thicken.
• Taste to see if more seasoning is needed.
• in the meantime put the sliced garlic in a pan with the oil and fry until slightly browned.
• To serve, pour the soup into the bowl and then pop a few pieces of garlic in, sprinkle the oil to make a pretty pattern.

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Bread baking has become a big thing right now thanks to being stuck at home. From challa to sourdough, artisinal rye to your granny’s farm bread, Instagram has never seen so many loaves in all it’s years.

On the other end, parents are looking for quick and easy recipes they can handle while homeschooling teenagers, working on the fine motor skills of toddlers and also trying not to drown in a bottle of wine.

The latter has seen the rise in 2 or 3 ingredient baked goods. Some are amazing and other total disasters. You can search youtube for ‘Debunking hacks’ for endless hours of entertainment watching other people sacrifice their cookware to test these recipes.

For me, the 2 (or 3 if you don’t have access to self raising flour) flatbreads was a real winner. I almost always have plain yogurt in the fridge and flour (when not horded away by the masses) is permanently in my cupboard. Plus a big bag of Moir’s Royal Baking powder (double action) from home (can be found on Amazon for those readers in Europe who only have access to single action baking powder)

While I really like these flat breads, they we missing something for me. I decided to play around with a mixture of recipes from around the web, taking inspiration from many places and putting together this recipe. To be honest, I was aiming for a more chewy, stretchy result but pleasantly surprised by how satisfying the softness of these is.

The other great thing about this recipe is that you can customise it to the meal you are making. Cooking a curry? Add Jeera seeds or brush with butter and garlic (or do both, I won’t judge). Mexican? add fresh or dried chillies into the mix. Middle-Easter? Pour over some garlic butter with added fresh corriander. The options are endless (you can even make them sweet)

The best part about them is that they are easy and quick. You can get your kids involved or make the dough while they have a bathroom break between lessons, roll out the breads while you wait for the curry comes up to the boil and then fry them just before you serve.

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Soft Pillowy Flatbreads

Soft flatbreads perfect for mopping up sauces, or wrapping up different types of fillings.

Course Side Dish

Keyword bread, flat bread, flatbread

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 45 minutes

Servings 6 flatbreads

Calories 277kcal

Equipment

• bowl
• pan

Ingredients

• 200 g All purpose flour (1)
• 9 g baking powder (1) (2)
• 1 medium egg
• 30 g oil of choice
• 5 g salt
• 80 g yogurt (3)

Instructions

• Mix the flour and the baking powder
• Add the egg and oil and mix until you get crumble
• Add salt
• Add the yoghurt a little at a time mixing with your hands until it comes together rough and a little bit sticky. It should look patchy.
• Turn onto your counter and knead for about 5 minutes or until you get a firm smooth dough.
  
• Cover and let it rest for at least 15
  
• Separate the dough into 4(4) equal pieces
  
• Roll it out about 2.5mm thick
  
• Rest for 5-10 minutes
• Heat a pan to a medium high heat with a bit of oil
• Fry on one side until bubbles form and it browns on the side touching the pan and then flip until golden brown on both sides
• You can make a flavoured butter with herbs and garlic to pour over or serve as is

Notes

(1) You can also use Self Raising flour instead of AP flour and baking powder
(2) Needs to be double action baking powder
(3) You may need less or more, depending on your flour.
(4) this makes large flatbreads, you can split it into 6 for smaller ones.

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Picture this:

You have just spend the whole night out with friends, jumping from club to club taking advantage of the drinks specials and DJ slots and you find yourself now, drunk, hungry and on the streets. What do you do?

What we used to do is head to the nearest petrol station, or get the sober person to drive us to 1 of 2 specific petrol stations, and buy a pie. Crispy, flakey pastry tumbling down your carefully scaffolded ‘free drinks’ cleavage, super heated filling burning your tongue, the right mix of carbs, fats and sodium to end a night of over indulgence.

Over the years, as I got older and more homely, the nights out drinking until 2 am faded away but the craving for these pies still lingered. It was easy enough to get my hands on one at the same petrol station I would visit in my youth or a close enough proximate at the grocery store.

That was when I lived in Cape Town

Now, living in Berlin, this is a craving I have often had to ignore. Now and again I have found places that made something similar and there are even a few resourceful South Africans living here who are making and selling these delicacies to the general public but I wanted to try make them myself, so I could get as close as possible to the taste I remembered so clearly through the haze of vodka, lime, lemonade.

My first mission was to choose the kind of pie I wanted to duplicate. I was never really a fan of peppersteak or steak and kidney. Plain steak was an option but in the end I went with the firm favourite of chicken and mushroom. TheHusband is a huge fan of that combo and has it whenever he can and I like making TheHusband happy so…

The hunt for pie dishes began

I really wanted to buy these dishes in a shop, not online. Thing is, non-recyclable, single use bakeware is justifiably very hard to come buy here (unless it’s used for braaing) so my mission failed and Amazon came to the rescue.

Next part was finding the time. I had all the ingredients, the pie tins and recipe I wanted to use but I had to find the time. This recipe is not difficult or complicated but it does require time. The filling needs to simmer and thicken over time to build the flavours and then needs to cool completely before being put into the pie casings.

Building the pie was also a bit fiddly and not something that could be rushed. I had to wait for the perfect moment, when everything alligned and I had:
1. A clean kitchen
2. No children demanding my attention
3. Enought time for it all.

I ended up doing this over 2 day, it just meant less stress for me and guaranteed that the filling was completely cool.

Did you have a favourite post party treat?

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Chicken and Mushroom Pie

Hot and tasty chicken and mushroom filling, wrapped in flakey buttery pastry

Course Appetizer, Main Course, Snack

Cuisine Bistro

Keyword Beef, mushroom, stew, comfort, chicken, flakey, pastry, pie

Servings 6 pies

Equipment

• Large pan or wok
• cooking spoon
• pie tins

Ingredients

• 1 tbs olive oil
• 1 onion chopped
• 3 cloves garlic chopped
• 2 punnets chicken pieces or 2 chicken breasts, chopped
• 2 punnets mushrooms sliced
• 1 tbs chicken stock powder
• 1 tsp herbs de Provence
• salt and pepper to taste
• 1 cup water
• 1 packet Knorr champinion sauce
• 1/2 tub cream
• 1 tsp butter
• 2 sheets puff pastry defrosted but cold
• 1 egg white whisked with a dash of water

Instructions

For the filling

• On a medium high heat, fry the onions and garlic in the olive oil until they just start to brown
• Add the chicken and fry until brown.
• Add mushrooms and cook until they begin to brown.
• Add the stock powder, herbs, seasoning and water, stir well and allow to come to the boil.
• Turn the heat down so that the mixture simmers for about 30 minutes until the liquid reduces by half.
• Add the Knorr powder and stir well, cook for 10 minutes
• Add the cream and cook for a further 20 minutes
• Add butter and remove from the heat. Stir well.
• Taste to check seasoning.
• Allow to cool completely.

To assemble

• Measure and cut your pastry accordingly.
• Fill your dish and cap with pastry (I put pastry top and bottom).
• Preheat oven to 200°C(180°C if fan forced).
• Brush the pastry with the egg wash and make a small hole in the centre to let out steam.
• Bake until puffed and golden.

The post Chicken and Mushroom ‘Garage’ pie appeared first on Add to Taste.

You need time or a pressure cooker for this stew and it’s sooo worth it. If you have a slow cooker, this recipe will work beautifully.

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Beef and Mushroom stew

Hearty, delicious and comforting. This stew can be served with any side dish you love

Course Main Course

Cuisine Bistro

Keyword Beef, mushroom, stew, comfort

Prep Time 30 minutes

Cook Time 6 hours

Total Time 6 hours 30 minutes

Servings 4 cups

Ingredients

• 250 g stewing beef
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp smoked paprika
• 1-5 grinds pepper
• 2 tsp salt
• 1 cup chopped mushrooms
• 1 small chopped onion
• 3 cloves chopped garlic
• olive oil for frying
• 2 litre water
• 1/2 cup chopped fresh parsley
• salt and pepper to taste

Instructions

• Coat the beef in the spices, salt and pepper. Sear in olive oil.
• Remove from pan.
• In the pan, sauté the mushrooms (no seasoning) until they brown
• Add onions and garlic and continue to sauté until onions are translucent.
• Add the veg and the meat to your stewing pot and then add water.
• Bring to the boil and then drop the heat to allow to simmer
• I simmered mine for about 6 hours. Before serving add parsley and taste for added seasoning

Notes

I had a lot of liquid left over so I strained it and used it as a soup base

The post Beef and Mushroom stew appeared first on Add to Taste.

The boys had decided that instead of a lovely day walking around in curated natural surroundings, we should rather walk around in curated junk…I mean hidden treasures, at Rathaus Schöneberg Flea Market.

After about 30 minutes of walking around seeing what was on offer, haggling (by The Little Prince, with us, about how much he could buy) and purchasing a few small things we decided it was time to eat.

We had eaten from Eivgis before, when we were picnicing at the park next door so we knew that if we headed there the food would be good. What we didn’t expect was how good the experience would be.

The food, as expected, was delicious but what made it even better was the casual, relaxed atmosphere of the tiny establishment and the warm, friendly nature of the owner, who made you feel right at home.

Jack and I shared a falafel platter and shakshuka (squiggle enjoyed the humus and the sauce from the shakshuka so much he got upset if Jack didn’t give him some as soon as he was done with his tiny mouthful) and The Little Prince devoured a few of the warm homemade pita breads.

The salads were fresh and well seasoned, the schug (chilli sauce) was delicious and apparently, normally a lot hotter and the prices super reasonable.

For those looking for Kosher food in Berlin that tastes good too, this should definitely be on your list.

The post Eivgis – Kosher food in Berlin appeared first on Add to Taste.

Once or twice a month I head out to my local Turkish supermarket and stock up on my proteins, I then portion and freeze them and every morning I take out one of the portions and plan my meal.

Originally, the vegetable side for this meal was going to be a side salad but as I walked past the frozen veg section, the green beans called to me. I wasn’t sure what I would do with them but they had to be added to my basket.

The protien I had taken out is a marinated chicken steak which lends to warm spices in the side dish. So I took inspiration from that. I was also really craving halloumi and wanting to find a way to incorporate it into something and not just grill it as a snack.

In the end what I created had a great flavour balance, the saltiness of the halloumi and the combination of spices really broight out the natural sweetness of the green beans and fit really well with the chicken steak and bulgur wheat.

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Spiced green beans with halloumi

A flavoursome balance of spicy, sweet and salty

Course Side Dish

Keyword easy, vegetarian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 People

Ingredients

• 1 Block Halloumi
• 1 Onion Chopped
• 500g Green beans
• 2 tsp Garlic powder
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Sesame seeds
• Salt and pepper To taste

Instructions

• Slice and grill the Halloumi and then chop into blocks
• Fry the onions in oil of your choice until translucent
• Add the green beans and stir fry for a minute.
• Add spices and sesame seeds and stir fry until you can smell the spices (around 5 minutes)
• Add the halloumi and move to a low heat for another 5-8 minutes.
• Serve

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Ever since I tried my hand at roasting my own chicken, quite late in life I might add, I have been doing the same thing. Smotherin the bird in lemon, butter and garlic.

Now, there is absolutely nothing wrong with lemon, garlic and butter ona roast chicken and it’s a delicious, indulgent roast of the best kind BUT I was after something a little lighter on the calories with just as much or even more flavour

I looked around at different options amd in my usual style, gathered some ideas from a few different sources, checked what I had available in my kitchen and then followed my heart.

This is a super easy recipe which can be sinply tweaked according to your personal tastes

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Herby roast chicken

This simple but delicious roast chicken recipe will hit all the right spots

Course Main Course

Keyword chicken, easy, herbs, roast, simple

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Servings 6 people

Calories 554kcal

Equipment

• stove
• roasting pan
• knife
• small bowl or cup

Ingredients

• 1 whole Chicken skin on
• 1 whole lemon cut in half
• 1 tbs olive oil
• 2 cloves garlic crushed
• 2 tsp mixed herbs fresh
• salt and pepper to taste

Instructions

• Preheat the oven to 180 degrees C
• Pat the chicken dry
• Put half the lemon in the chicken cavity
• Squeeze the juice if the other half into a bowl, mix in the other ingredients
• Rub the mixture all over the chicken, allowing some to go into the cavity
• Place in the oven, breast plate down for 20min x 500g + 20min more
• Remove from the oven and tent with tinfoil allowing it to rest for 10min
• Serve with your choice of veg and starch

The post Herby Roast chicken appeared first on Add to Taste.

So when Xue’s kitchen advertised on one of the Expat groups I belong to, I checked my calendar and realised I had the time and the money to do it so no excuses.

Arriving at the course, slightly nervous but excited, I was greeted so warmly by Xue and the delicious smells coming from her kitchen. When he rest of the participants arrived we went right into the business of making the fillings. Informally standing around in Xue’s kitchen, chatting and asking questions as she worked felt more like a friend was showing you how to make their favourite dish rather than a teacher telling you what to do.

The relaxed atmosphere meant no pressure to get things done or do things “right” and there was never a feeling that a questions was out of place. Making the skins seemed so difficult when I watched videos and even when Xue showed us the full speed way but once she slowed down and showed us how it was actually really easy and fun, like a room full of adults playing with play-doh…delicious play-doh.

The next step was learning to fold. We were shown 3 different way, with 3 different degrees of difficulty and encouraged to find the one that was most comfortable for us. I don’t think we did too badly.

Last step was the cooking. Again, 3 different methods were taught to us and explanations on how to store dumplings we were not planning on cooking straight away. By then, 5 strangers had bonded over giggles and mistakes and all of us were salivating from the smells filling the kitchen.

As if all this was not enough, Xue rounded off our dumpling feast with an amazing Kung Pao chicken dish which made our mouth and eyes water. We all helped clear the table and reset it for lunch and enjoyed sharing our hard work and restaurant suggestions, polishing off every morsel on our plates.

We got to take home some of the left over dumplings and some of the incredible vegetarian filling (which I turned into breakfast the next day.)

I can tell you two things for certain:
I now want to make dumpling EVER.Y.DAY
I plan on doing more courses with Xue

Keep an eye out on her page for more events and other great offers. What are you waiting for?

The post Dumpling Course by Xue’s Kitchen appeared first on Add to Taste.

This recipe is super easy to do. You can get the beef ready the day before and just pop it into the slow cooker the next morning so that you come home to a hearty meal in the evening, too. Like most curries, it freezes well and tastes even better the next day.

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Spicy beef curry

A warming, spicy, beef curry that is simple to make and satisfying to eat.

Cook Time 45 minutes

Servings 3 servings

Calories 392kcal

Ingredients

• 2 tsp each chilli powder
• 2 tsp cumin powder
• 2 tsp corriander powder
• 2 tsp paprika
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp oil
• 1 heaped teaspoon garlic and ginger paste
• 500 g cubed beef
• 1 tbs oil for frying
• 1/2 medium onion chopped
• 1 tin tomatoes
• 1 tin full water
• Handful fresh corriander
• 1 tbs sour cream/ coconut cream

Instructions

• Mix all the spices with the oil and the paste and add the beef.
• Coat the beef well and let marinades for at least 1 hour, more if possible.
• In a pot fry the onion in the oil.
• Add the beef and stir fry until browned.
• Add the tinned tomatoes and a tin full of water (I put the water first in the bowl I marinated the beef in and then into the pot) and bring to the boil
• Lower the heat and allow to simmer until beef is tender.
• Take off the heat when ready to serve and add sour cream and corriander as well as seasoning to taste.
• I served mine with steamed rice and grated cucumber

The post Spicy Beef Curry appeared first on Add to Taste.

This soup is like symbol of this change for me. On the one hand I am having to get used to it being very dark, very early and I need to get used to how cold it is here. I also get to use a product that has only recently become easily available in South Africa but is part of the normal seasonal offer here in Germany.

I made this soup for my birthday. I invited some old friends and some new ones. We celebrated my birthday, and the transition of the season, with this soup (there was cake and beer too, obviously)

This recipe is, as usual, an amalgamation of looking at several recipes online, checking what I have, what I can afford and what I like and making something of my own. If you can not find pumpkin, use butternut but you will probably need to season a little differently as butternut is sweeter than pumpkin is.

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Pumpkin soup

Warming pumpkin soup

Cook Time 1 hour

Servings 10

Calories 50kcal

Ingredients

• 2 small pumpkins
• 1 tbs Olive oil
• 1 cup Parsnips chopped
• 1 large onion chopped roughly
• 1 tbs Garam Masala
• 1 tsp Ginger root chopped
• 1 clove garlic
• 1 cup vegetable Stock
• Salt and pepper to taste

For Garnish

• 1 tsp olive oil
• 1 chilli chopped
• 1/4 cup pumpkin seeds

Instructions

• Heat you oven to 250 degrees C
• Cut the pumpkins in half and deseed them
• Using 1 teaspoon of the olive oil brush the exposed flesh of the pumpkins
• Place into the oven until soft and slightly caramelised
• In the meantime, add roughly chopped onion to a large pot with the remaining olive oil and stir until they start to get translucent
• Add in the parsnips and cook for a minute or 2 until they just coated
• add in the garlic and the ginger and stir gently.
• Take the pumpkin out the oven and chop up into manageable pieces (the skin of the pumpkin I used was delicious so I kept it on but feel free to scoop the flesh out of the skin)
• Add it to the pot and stir.
• Add the stock
• Add the curry powder and bring to a simmer.
• Lower the heat and allow it to cook for about 40 minutes to make sure the other vegetables soften completely.
• Once all the vegetables have softened, blitz the soup with a stick blender or regular blender.
• For the topping
• Heat up a pan and add all the ingredients.
• Stir regularly for a few minutes until pumpkin seeds are toasted.
• Serve the soup with the spicy topping and some fresh, crusty bread
• nutritional breakdown is based on the soup only, not the topping or bread

The post Pumpkin soup appeared first on Add to Taste.

For those who don’t, you can catch up here and you will see that my posts are all happening in Berlin, Germany. Yes, the reason for my extreme absence from my blog has been a major relocation to this vibey, awesome city that I now call home.

While it’s true in most places that eating out is more expensive than eating in, here in Berlin the gap between them seems even wider to the gap in Cape Town. Which means we eat in a lot more now than we did back in CT. Of course we don’t have the incredible Italian Club right around the corner from us anymore.

When my family came for a visit in September, there was a break in the usual home style eating. We tried some of Berlin’s foodie gems based off my sister’s bf’s suggestions. The next few reviews will be from restaurants we experienced on the weekend they spent here. Including Lemke Berlin, a craft brewery that makes the most decadent, over the top, desert I have experienced here.

T-man had 2 things on his mind with regards to food when he and my sister landed in Berlin. Beer and Something Full of Cream, the latter being the main reason why we were at Lemke. What could this decadent sweet thing that goes well with beer be? I present to you:

KAISERSCHMARRN

I am so glad we started with the flight of beers, the bitterness that came before THAT was a great way to prepare the palate. My stomach, too for the assault. After a month of eating loads of salad and fresh dishes, this was bound to send all my vitals through the roof.

Ordering a beer to go with it was also a great idea. The hot sour cherries did well to break the richness of it but the beer helped balance the tastebuds. Was it worth the calories? 100% yes! Should you try it at least once in your life? Hell yeah!

I am sure, based on this and their beer that their other foodie offerings are good too, but we will need to go back for those. We went to Brauhaus Lemke am Hackeschen Markt but I recently discovered that there is a branch right by my house, so if T-man and the Ginger come to visit again, we cant take a walk over and indulge close to home (although the many steps it took to get home from the previous trip really did help the calories go doOOooown)

You can find more info on their products and menu:

https://www.lemke.berlin/

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Here are the pictures from Instagram for the last 2 weeks of June, so you can drool again but then actually get an idea how to make it again.I will try post this weekly with food I make at home or eat or out, if I put it on insta, you will find it here. If you have any questions feel free to give me a shout here, or on instagram @addtotaste

Week 3

	Sword Fish Tacos Recipe  coming soon.
Steak Ramen. This dish is made up of the ingredients I had at home. The recipe for the broth is coming soon
	Basil toast Simple and easy, toast some bread, smear with cream cheese or smooth cottage cheese and tear up some basil to sprinkle on top
	Lentil soup Made by the amazing Ciska at Loaves on Long
Bean and Smoked meat soup This tastes like childhood winters. I can’t give you the recipe because a) I don’t know it and b) my mom would probably kill me if I shared it.
	Poached eggs on sweetcorn fritters Post parkrun breakfast at La Cuccina Hout Bay
Grilled Ribe Eye Steak With a red wine & thyme butter and a roasted red onion tart tian  Sleekgeek dinner at the Wild Fig

Week 4

	Steak and chips With roasted zucchini and pine nut salad and a creamy mushroom sauce (recipe coming soon)
Home made poke. Tuna, basted with a mix of soy sauce, sesame oil and rice wine vinegar. Steamed edamame beans, avo, dried onions, and pineapple sprinkled with 7 spice.
	Cashew chicken Elevate a basic stir fry by adding roasted cashew nuts
	Falafel salad The Husband picked it for me and I adored it. Made by Deerpark Cafe
A slightly german lunch Beef rindwurst, steamed potatoes with sourcream and chives and steamed veg.
	Tex mex dinner for 5 Refried beans, a version of chili, tomato and coriander salad, chunky quac and all the fixings (recipes coming soon)

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Here are the pictures from Instagram last week, so you can drool again but then actually get an idea how to make it again.I will post this weekly with food I make at home or eat or out, if I put it on insta, you will find it here. If you have any questions feel free to give me a shout here, or on instagram @addtotaste

	Egg and avo on toast Toasted rye bread, avo with some salt and over easy fried eggs.
Spinach and egg. Corn and cheese omelette, spinach fried with corn and served with tahina
	Peri peri chicken livers Served with mash and steamed veg Chicken livers were made similar to http://addtotaste.co.za/spicey-chicken-livers/
Beef mince with mushroms Served with cous cous and spinach. Recipe coming soon

The post June week 2 bites appeared first on Add to Taste.

The dish below was born of tiredness and availability of ingredients. I had seen something similar on Pinterest and must have filed it in the back of my mind. One evening, on one of the last nights of my restrictive eating week, we got home late. I was tired, needed to handle story time, and honestly sick of chicken stir fry.

Having the left over rice from another night and staring at my chicken strips, that image I had seen popped into my head and I started to construct the recipe from there. It baked away while I took care of evening routines and by the time my little price was asleep, my husband and I had a warm nutritious supper.

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Rice and Chicken bake

Quick and healthy with little prep time and lots of flavour

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 large bowls

Calories 184kcal

Ingredients

• 2 cups cooked brown rice
• 2 tbs crispy onions the kind you add to salads
• 2 tbs dried lentils
• 2 tsp cumin
• 2 tsp paprika
• 2 tsp corriander
• 1 sachet chicken stock
• 400 g raw chicken pieces of choice
• salt and pepper to taste
• water to cover

Instructions

• Mix the rice with the onion, lentils, spices and stock.
• Place it in an oven proof dish.
• Nestle the chicken pieces into the rice and season
• Cover with water and place in the oven on 180°C
• Cook for about 35 minutes or until chicken is cooked and the top is slightly browned
• Serve with your choice of veg

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Often when I post my food shots to Instagram, I don’t feel like giving a whole description in the post. I feel like being arty or try be funny or something. I do get requests for more info so I decided to start a blog feature called Weekly Bites where I will give more info and possibly a recipe or 2. So keep an eye out on a Sunday or Monday of the bites from the week before.

	Za’atar chicken on toast This one is pretty simple. I roasted the chicken in the oven with za’atar sprinkled on top. I used rye bread for the toast and spread some it fat free cottage cheese
Vegetable and red bean soup. For the recipe: http://addtotaste.co.za/vegetable-beans/
	Chicken shawarma with roasted peppers. The chicken I fried in a little bit of olive il, spiced with cumin, paprika, fresh turmeric, dried coriander, salt and pepper. For the peppers I cheated. I buy them frozen and roasted from spar. The salad is 2 large tomatoes and half a small onion, salt and a dash of olive oil
Tuna salad with spinach on cracker bread For this dish I used fat free cottage cheese in place of mayo and added chives and baby spinach into the mix
	Chicken and prawn stirfry with glass noodles and korean kimchi Recipe coming soon
Baked rice and chicken You can find the recipe here
	Shredded chicken with garlic and herbs on toast I roasted the chicken breast in the oven with a mixture of dried herbs, garlic powder, salt and pepper. The toast is rye with fat free cottage cheese spread on top
Chicken stir fry with brown rice. Recipe coming soon
	Rib eye with airfried wedges and mixed veg
Bacon, framble and edamame breakfast wrap. The bacon was cooked in the airfryer. The framble is super simple, you break the eggs straight into the pan, wait a few seconds and then scramble. The edamame I added to the pan after the egg.
	Three Wise Monkeys Duck Ramen bowl

The post June week 1 bites appeared first on Add to Taste.

If you have been reading my blog for a while, you will know that one of the things I battle with is my weight. I love food a lot and though I do my best to keep healthy, it is a constant journey I am on. This results in many many salads in summer and soups for winter.

As this year’s winter really hit its stride, I was put onto a very restrictive week long plan.  The idea of having salads in this weather did not make me happy and then I thought, why not soup? I did some research, thinking the best option would be something similar to minestrone and went off to buy ingredients that would work.

A note on the ingredients

I am a big fan of frozen veg. Using these means that I throw a lot less away. If you want to prep the vegetables from fresh, they will work just the same. Same goes for the beans, you can soak dried beans overnight and add them into the soup to cook together with the veg, your cooking time may be a bit longer. You can make this a totally vegetarian/vegan soup by using vegetable stock

Serving suggestions

I had my soup with pieces of chicken chipolatas to add more protein. You can put in croutons or even pasta. Another great addition is a cheese toasty on the side

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Vegetable soup with beans

Easy, filling and delicious.

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 6 large bowls

Calories 117kcal

Ingredients

• 1 tin Red Kidney beans
• 2 cup Free Range Organic Chicken Stock
• 1 tin Koo Mediterranean Style chopped pealed tomatoes
• 500 Country Mix vegetables

Instructions

• Drain and rinse the beans
• Throw all the ingredients in a pot and cover with water if needed.
• Simmer until the vegetables are soft
• Season to taste

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When I was a lot younger, the club’s restaurant used to be exclusive to members. Some nights though, the place was open to the public and on those nights my parents’ friends often invited us. In my memories the space had a dark romantic feel and the corner with the pizza oven that is still there today is the clearest of all the memories.

Several years later and the club opened up the restaurant to the public every night. Each night has something special about it. Over the last couple years they have also made the children’s room and outside play area even more kid friendly and safe. It means we can go there for lunch or supper and I can enjoy good food and drinks at good prices, while TheLittlePrince plays his heart out.

Monday nights the restaurant is closed, so the specials start on a Tuesday. Tuesday nights are great for pizza lovers. Any standard pizza at R60 and their pizzas are some of the best in Cape Town if you like them thin and crispy, you like pizza should be.

On Wednesday nights is the ribs special. Many barbecue smeared faces tucking in to these melt off the bones ribs greet you when you walk in. You are guaranteed to roll out at the end of the night. Thursdays is the prawn special where you are charged R8 per large juicy prawn. Served with a creamy, moreish risotto. I would suggest you come back another night to order the risotto specifically and enjoy it in it’s full glory, not just as a side show for amazing prawns.

Friday and Saturday nights are party nights. Each night features a different cover band that, will inspire you to dance like it’s your cousin Harry’s wedding all over again. The bill includes a small cover charge, which is well worth it. These nights are not your usual date night vibes. You will not be able to have a decent conversation as it is loud and happy the whole night.

The restaurant is closed on Sunday evening. During the day they have a set menu and on the first Sunday of the month, there is an Italian Buffet. Starting off with delectable antipasto and moving on to warm, filling mains and ending with decadent desserts.

Whichever night or day (club is open from 12 every day for lunch) you choose to go, you can indulge in the special or, choose from the varied menu and be guaranteed an excellent meal.

Oh and lets’s not forget the amazing Deli full of hand made and imported cheese, meats, pastas, sauces and more.

Contact

Donegal St, Rugby, Cape Town, 7405
021 511 5956

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This was the case here.

The first point of inspiration was Paneer Tandoori and I am still thinking of the soft, flavourful mouthfuls that I love to get as a starter at Indian restaurants. From there I let me knows lead me into my spice drawer to find the flavours I wanted to present.

Originally I planned to serve this with quinoa.  Due to the fact that my quinoa has disappeared and the only wholegrain on the Sleekgeek food list that I had in the cupboard was brown rice, that was what I eventually used. This worked perfectly with the dish and the nuttiness of the brown rice paired perfectly with the Brussel Sprouts.

In addition to what I plated, you can also serve some yogurt or fresh salad, or veggies made in the same way as a platter. This can make an excellent starter or main depending on how you choose to serve it.

Here is the recipe

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I am originally from a Mediterranean country so these flavours are close to home. Bright salads, grilled fish or chicken, spices and herbs combined in just the right way so that you end up with a light happy dish instead of a warm, heavy one.

The Sleekgeek competition inspired my recipe. The ingredients and method of cooking was very precise and I am so not used to it but I had fun doing it. Although I didn’t win the competition, I did win a delicious dish to add to my collection.

There are small changes I would make from the original recipe and I will note them in the instructions. I will leave them in their original form too. That way those who would like something tasty and low-cal, can go ahead and have just that.

The recipe

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Mediterranean chicken bites with quick pickled salad and yellow rice

A light, fresh chicken dish that has loads of flavour with little calories.

For the low-carb crows, you can replice the rice with cauli rice and it works just as well.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2 -3 Servings

Calories 219kcal

Ingredients

For the yellow rice:

• ½ cup brown rice
• Water according to packet instructions
• ¼ teaspoon turmeric
• 1 tbs shaved almonds
• ½ medium onion
• 2 cloves of garlic
• ½ cup water
• Salt and pepper to taste.

For the chicken bites:

• 290 g chicken
• 2 cloves of garlic
• 1 tsp salt
• Juice of half a lemon
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 tsp salt
• 1 tsp pepper

For the quick pickled salad:

• 4 courgettes
• 2 colourful peppers
• Juice of half a lemon
• ½ tsp thyme
• Salt and pepper to taste

Instructions

For the yellow rice:

• Get the rice cooking first.
• Rinse your rice until the water runs clear.
• Place into your rice cooker or pot
• Add water, turmeric, salt and pepper
• Cook the rice according to the rice cooker or packet instructions.

For the chicken bites:

• While the rice is cooking, chop your chicken into bite size chunks and put into a bowl
• Peel your garlic, place it on a chopping board and using the flat of a knife and the palm of your hand crush the clove.
• Chop up the crushed clove.
• Sprinkle the tsp of salt onto the chopped garlic and using the very edge of your knife scrape the garlic toward you in a downward motion, using the salt as an abrasive to crush it.
• Alternatively, use a garlic crusher or grater.
• Add the garlic to the chicken.
• Clean your knife and board
• Squeeze the juice of half your lemon into the bowl.
• Add the herbs, salt and pepper and mix well.
• Set aside to allow the chicken to marinade.
• Side note: Do not be alarmed by the chicken going white. The acidity of the lemon will slightly cook the chicken.

For the quick pickled salad:

• Using the vegetable peeler, slice the courgettes into strips.
• Slice your peppers as finely as you can.
• Put all the vegetables in a bowl and add the other half of the lemon juice, herb and seasoning.
• Taste it for seasoning.
• Side note: The courgettes will taste bitter at this stage but the pickling process will eliminate this.
• Set aside to pickle.

For the chicken bites:

• Slice up your onion and garlic.
• Heat up your non-stick pan on a high heat(I used the same pan for all the cooking done)
• Throw in the shaved almonds and toss them regularly until they brown
• Put the almonds aside.
• Throw the onions into the pan and dry fry them for about 30 seconds (you can use olive oil at this point for extra flavour)
• Add the garlic and then half a cup of water.
• Hint: adding water to the onion and garlic prevents them from burning and allows you to get the same caramelised effect as using oil, just takes a bit longer, first boiling them until translucent and then the dry heat coaxing out the natural sugars.
• If the onions stick to the pan, deglaze with a little bit more water.
• Once browned. Add the almonds back into the pan for 10 seconds and then put the mixture into a big bowl.
• Once the rice is cooked, add it to the onions and almonds.
• Take the chicken pieces out of the bowl and put them in the hot pan making sure they are spread out.
• When they brown on the bottom flip them over and let them brown there to.
• Remove from the heat.
• Optional changes:
• You can put the chicken onto skewers and braai them or cook them on a griddle pan
• Make a dipping sauce with yogurt and herbs or serve with tzaziki
• If you don’t eat nuts you can leave them out.

The post Mediterranean chicken bites with quick pickled salad and yellow rice appeared first on Add to Taste.

It had been so long since I had real, quality marzipan that I had forgotten how much I loved it. My memories were tainted by the cheap stuff made from flour and almond essence. I will even admit to being a bit skeptical about that Mozart that I was given, even as the intoxicating smell of the almonds hit my nose.

I fell in love with marzipan all over again. Wanting to share my excitement, I decided to make my own. Realising though, that most of the people I wanted to share with would not be able to eat it. My parents, Miss Unikitty, Redbeard, all of them are banting and I really wanted them to enjoy it too.

So I researched a little and found some recipes and then realised that making a banting version would be no problem at all. I got a hold of all the ingredients (the icing sugar was the trickiest but you can either grind regular xylotol in a coffee grinder or look for it at Woolworths) and made my first batch. It was sweet. Very sweet. Sweetness broken only slightly by the bitterness of the 90% Lindt coating and so a new batch had to be made. Not that anyone had any issues eating the first batch, they were amazing, just very sweet.

The second batch was perfection and it had to be, before I shared the recipe with you, as the ingredients are not cheap but definitely worth it. If you are doing a banting Christmas or Chanukah, then these little truffles will make the perfect after dinner treat, or even a sweet gift for a loved one.

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Banting Marzipan Truffles

Prep Time 2 days

Cook Time 5 minutes

Total Time 2 days

Servings 42 pieces

Calories 56kcal

Ingredients

• 1 1/2 cups fine almond flour
• 1 cups xylotol icing sugar woolworths sells it or grind xylotol crystals in a coffee grinder
• 2 tsp almond essence
• 1 tsp rose water
• 1 egg white
• 42 almonds optional: roast the almonds for an extra layer of flavour
• 100 g 90% lindt chocolate or any quality chocolate
• 2 tbs butter

Instructions

• Put the almond flour and icing sugar in the bowl of a food processor and pulse until combined.
• Add the almond essence and rose water and pulse again.
• Add the egg white and process until it comes together in dough.
• If the dough is too wet add a bit more sugar (keep in mind you will still knead and chill the dough.)
• Turn the dough out onto a clean surface and knead a few times then roll into a thick sausage
• Cover in cling wrap and chill for about 30 minutes (Iit can be kept maximum 1 month in the fridge or 6 months in the freezer)
• Take out the marzipan and roll into ping pong size balls, this recipe should make around 42.
• Press an almond into each ball.
• Place on a tray and cover, put it back into the fridge for a minimum 1 hour (I recommend doing this part the day before you dip them)
• In a double boiler place the chocolate and butter (or in a glass bowl over a pot of water)
• Over a low heat allow the chocolate and butter to melt slowly, stirring without letting any water drop in (the chocolate will seize)
• Stir until you get a smooth mixture. Turn off the heat.
• Drop the balls one at a time into the chocolate, using a fork to scoop them out and let the excess chocolate drop off.
• Place on baking paper and allow to cool and harden.
• I wrapped mine in baking paper and tinfoil but you can be as creative as you like

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Over 20 years we have wafted in and out of each other’s lives depending on our careers, where we were in the world and what our lives looked like. There was a time when I worked for a magazine and Lisa worked in pastry and so we only really saw each other every few months. We even once joked after a sushi lunch that one day, my people would call her people and we would fly in our private jets and have sushi in Paris.

Well my people was me and her people was her and the decision was made over whatsapp, the jets were commercial and the food was Parisian but we met in Paris for lunch. Another plan we made was while Lisa was working at La Colombe and that plan came to fruition on my Birthday this year.

We had originally gone out there to do the Weekday special but, sitting their sipping our complimentary bubbles and nibbling on Sweet potato baguette, whipped pork fat, lemon & herb crumb, the dishes on the other side of the page called out to us so we threw caution (and Lisa’s credit card) to the wind and went with the reduced Gourmand menu.

For me, this had to be the most amazing culinary experience of my life to date. Each dish balanced perfectly with the flavours, richness, and textures that I didn’t want them to end. Some were so pretty I felt bad destroying the art on my page.  At some point I even apologised for whatever noises were escaping my mouth because I had no control over my reactions to what was happening in my mouth. Even the Gin cocktail we had was perfectly mixed.

For me the winning dish was the Barbeque quail, langoustine, mussels, bok choi, corn. This was a dish neither of us ordered but we were gifted it by the Sous Chef. The quail was tender and the smoked muscle veloute was to die for. The tuna was a very fresh and clean way to kick off this taste experience and for me the “cheese platter” was the perfect end.

So whether you have a special occasion you want to spoil someone for or for no reason other than wanting to experience something amazing, possibly life altering, I highly recommend you take the drive out to Franschoek enjoy what John and his team have to offer.

The menu changes regularly, please check what is on offer on there website or just go with an open mind and be surprised. You can find them at Le Quartier Français Hotel, Cnr & Streets, Berg St & Wilhelmina St, Franschhoek, 7690

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On Friday I spent the day with family friends from Israel. It was so nice to see them after over a year and to have a taste of home and love. We spent the day at museums. From the Jewish Museum we went on to the exhibition Typography of Terror and then on to the Museum next to Check Point Charlie.

Saturday, in contrast, was a lot less educational, unless you count the lesson I learned doing a big shop which landed me with a 5kg backpack and 2x 6kg shopping bags that I had to carry 1,5km and up 81 steps. After my grocery run I changed into comfy clothes and vegged on the couch.

Balance, see?

By the time the evening came it was cold, I was hungry but also super lazy. I needed something that was filling, healthy and easy. A fridge full of ingredients but not will to turn them into food.

The dish idea actually started with the idea of just quickly cooking some dumplings I had bought in hot water. Then I remembered that I had frozen chicken broth. From there it all tumbled together. The veggies, the seasoning and the best part is I could put it on the boil and go chill some more on the couch until I ended up with a warm bowl of goodness.

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Spicy vegetable soup with dumplings

Ingredients

• 2 cups broth
• 1 parsnip peeled and sliced into ribbons
• 1 carrot peeled and sliced into medalions
• 1 cup green beans topped and tailed and cut in half
• 1/2 a leek sliced into thin ribbons
• 1 tin sweet corn
• 2 dried chillis
• water to cover
• salt and pepper to taste
• 6-7 dumplings
• 1 tbs soy sauce

Instructions

• Put all the ingredients except the dumplings and soy sauce into a large pot.
• Bring the pot to the boil on a high heat and once it's bubbling drop to a low medium heat to continue simmering. The longer it simmers the better.
• Put the dumplings in according to the cooking time instructed on the packaging.
• Before serving, add soy sauce and taste to make sure the seasoning is right.

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SAVE THE DATES FOR RESTAURANT WEEK’S 5 YEAR ANNIVERSARY – SA’S MOST CULINARY EVENT IN JOHANNESBURG, CAPE TOWN, THE WINELANDS, PRETORIA & DURBAN – FROM 19 OCT UNTIL 5 NOV

The word is out and the news is huge! Restaurant Week– the much anticipated international culinary event – is confirmed to celebrate its 5 YEAR Anniversary in South Africa! That means diners should get themselves ready: the 5 YEAR Anniversary edition will take place from 19 October until 5 November 2017, and bookings starts on the 29th of September, on www.restaurantweek.co.za.

ONE EXTRA WEEK

Because of the 5 YEAR Anniversary Restaurant Week will EXTENT this edition with an EXTRA WEEK! This means you can all enjoy the 100+ Top restaurants in South Africa from 19 October until 5 November 2017. Exclusively during this event 100+ of SA’s best restaurants will serve an amazing Restaurant Week Special at a set price: Starting R150 for a 2-course lunch and R250 for a 3-course dinner. As restaurants have a limited number of seats available, diners will have to be quick and book their seats in advance, on the website www.restaurantweek.co.za. And – on top of that – if you had such an amazing experience all the top 10 restaurants from each region will offer their Restaurant Week special again during the Restaurant Week Winner’s edition from 23 November until 3 December

How it all started!

The concept of Restaurant Week has been a success in Europe, the US and Asia for many years. Since 2013, Restaurant Week has proven to bring excitement to South Africa too. The concept is simple: during Restaurant Week you have the chance to try out an exclusive menu for a special price in one of SA’s best restaurants – if you are fast enough to book. That’s it. It’s the opportunity to try out that restaurant with your friends and family that you always wanted to visit. Enthusiasts can register as a VIP on www.restaurantweek.co.za and ensure themselves of the latest information on participating restaurants, exciting promo’s and priority access to the booking system.

PARTNER UP

Restaurant Week works together with great partners like KLM Royal Dutch Airlines, SA’s bottled spring water brand Valpré and WITLOFT – the hand crafted leather aprons –  to give their fans the full Restaurant Week experience. If you read this and work for a cool (media) brand and you want to speak to the Restaurant Week organizers? Then send an email to info@restaurantweek.co.za. Make sure to keep an eye on Restaurant Week socials for more information about participating TOP restaurants during this 5 YEAR Anniversary: @RestaurantWeekSouthAfrica on Facebook, @RestWeekSA on Twitter and @Restaurantweeksa on Instagram.

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I was intimidated, scared, overwhelmed. so self-conscious of how different and alien I was.

It didn’t take long though, it didn’t take much. One week, a few train and bus rides, some car shares and a couple of nights out and it happened. I fell in love with Berlin.

Just over a week into my stay here and I can say a few thing with great certainty. Berlin is not a neat and clean city but everything works efficiently (maybe a little too efficiently at times). Berlin is no small but she is easy to navigate. Berlin is not homogenised, she is vibrant, inclusive, accepting and warm.

I fell in love with her when I started exploring her, finding my way around using the amazing public transport network, finding my feet and losing them from walking up and down so many steps, cobblestone streets and running to catch a connection.

Just when I though I couldn’t possibly love her any deeper, I was introduced to Street Food Thursday at Markthalle IX. A market that celebrates street food from around the world every Thursday. Some of the vendors have permanent stands, while others change from week to week.

Markthalle IX is an old indoor market that was brough back to life, it is bustling all weekend from Thursday night all the way through to Sunday with different types of markets and events. Christmas sees an indoor Christmas market here. It is charming and so very Berlin.

Thursday’s market was packed full of locals and tourists a like, mostly a younger crowd but definitely not limited to that. A fruit salad of people from hipsters to businessmen, punks to families, young and old. So many different foods on display, beers to drink, the most amazing apple ice tea, and desserts you would likely kill for if pushed.

I thought I loved Berlin before now I know what true love is…

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Present at the show will be winemakers Callan Williams – who will showcase her lauded handcrafted wine brand The Garajeest; Catherine Marshall (Catherine Marshall Wines, Elgin) and Carla Pauw from Stellenbosch who will show both her Saltare wines and olive oils. Premium wines on show include those made by Swartland’s Huis van Chevallerie (winemaker Christa von La Chevallerie) and Kloovenburg (winemaker Jolandie Fouché); Wellington’s Bosman Family Vineyard (winemaker Corlea Fourie); Franschhoek’s La Bri (winemaker Irene Waller); Greyton’s Lismore (owner and winemaker Samantha O’Keefe) and Waterkloof wine estate in Somerset West (Nadia Barnard).

Those attending will also get to meet gin-makers Shanna-Rae Wilby from Time Anchor Distillery (who will present her new Mirari blue gin), and Glyn French, who makes Flowstone in the Magaliesberg area, and taste their product via a myriad of gin cocktails.

As a bonus, the festival will also showcase olive oils from Saltare, Kloovenburg and Namaqua Olives, all made by women. Entry into the festival costs R75 a person (over 18s only permitted).

Some of the festival’s wine and gin-makers discuss themselves and their product:

CALLAN WILLIAMS (The Garajeest)
What are some of the wines you will be presenting and what would they pair well with? The Garajeest Bruce Cabernet Franc and The Garajeest Jim Semillon. They go well with good music, delicious food and great friends and family.
How did you spend Women’s Day? Drinking wine, of course.
How difficult is it as a woman wine maker in what is a male dominated industry? Women can do anything they set their minds to. Being underestimated is just an advantage.
Do women bring a different touch to winemaking than men? A feminine flair as well as strong and determined wines that don’t back down!

CARLA PAUW (Saltare)
Talk about one of the wines you will be presenting? The Saltare MCC Brut Reserve reminds me the most of French Champagne: it spends three years on the lees, it has that typical white flower aroma, with brioche and biscuit flavours and a very fine mousse. It is a food wine which pairs well with a remarkably wide range of flavours – seafood, roast vegetables, curries, salads, chicken, pork and pastas.
How did you spend Women’s Day? I presented a (very successful) wine tasting at one of my favourite Cape Town wine shops.
How difficult is it as a woman wine maker in what is a male dominated industry?
Recognition as a good wine maker might take a bit longer to achieve but when it comes the differences decrease.
Do women bring a different touch to winemaking than men? Wine making is very intuitive and sensory and women can bring something uniquely feminine to the process.
What do you enjoy about your job?
I enjoy the seasonal variation of my work: there are many facets to the journey of having your own wine business. It is an ongoing learning process which keeps me humble and inspired.

GLYN FRENCH (Flowstone Gin)
Tell us about one of your gins and what you would suggest drinking with it? Our Bushwillow is a crowd favourite and mine as well. Its unique, woody flavours really evoke the spirit of the bush. It is wonderful with a braai, and works well with curries.
How did you spend Women’s Day? We’re a small distillery but we’re onto something special here so I was working most of the day but I did finish it off with a sundowner G ‘n T.
How difficult is it as a woman gin maker in what is a male dominated industry? I have seen that initial surprise when people find out I’m the distiller but, I think that’s just because not many women are doing this. It comes down to how passionate you are about it and how much work you are willing to put in. After that the gin speaks for itself.
Do women bring a different touch to gin making than men? I think what makes a gin, or any other drink for that matter, good is the inspiration behind it and the flavour palette you draw from. It’s the person making it that really counts.

IRENE WALLER (La Bri)
Talk about one of the wines you will be presenting and what would it pair well with? La Bri Syrah, a co-fermentation of Syrah and Viognier is my passion – I love the voluptuousness that viognier adds to the palate and the perfume, violets, liquorice and spice it adds to the nose. A gorgeous match with rich game meats and venison as well as dark chocolate mint dessert.
How difficult is it as a woman wine maker in what is a male dominated industry? I was fortunate in that I started my wine career in Australia where I learnt to “toughen up”’ and cope in a man’s world. I now work in the Franschhoek wine valley where I am supported by my fellow male colleagues. And look around – there are lot more female winemakers out there today showing their worth.
Do women bring a different touch to winemaking than men? I think we take a softer approach to wine – resulting in wines that are more elegant.

NADIA BARNARD (Waterkloof)
Talk about one of the wines you will be presenting and what would it pair well with? The Circle of Life White 2013 is our white blend. This unique wine received 5 stars in John Platter. I am extremely proud of it – it is elegant with such a great balance. It will pair well with a variety of different dishes especially a fresh crab salad.
How did you spend Women’s Day? To be honest I swapped the day out with the Friday to take a long weekend and went to Stilbaai to compete in the Vintners Classic surf competition!
How difficult is it as a woman wine maker in what is a male dominated industry?
It’s what you make of it and how your attitude is. If you go around thinking that you are inferior then you will be seen as that. If you have a positive attitude and give the job your all, you will succeed.
Do women bring a different touch to winemaking than men? Yes, for sure! I believe that women do have the ability to produce elegant wines.

SHANNA-RAE WILBY (Time Anchor Distillery)
Talk about one of the gins you will be presenting and what would you drink with it? We will be presenting our new Mirari blue gin, which is infused with a blue pea flower, when you add tonic to the gin in turns a lovely light shade of pink. It pairs beautifully with dark chocolate glace ginger pieces.
How did you spend Women’s Day? I spent the day with Charlotte, our column pot still, distilling our new gin!
How difficult is it as a woman wine maker in what is a male dominated industry? There are definite challenges, it takes a lot of effort to be taken seriously within the industry.
Do women bring a different touch to winemaking than men? A few studies have proved that women have a better sense of taste then men, and I think because of this we are able to identify a lot of the nuances within the gins we make that help balance the botanicals.

Following the tastings, guests will have the option of purchasing a picnic hamper (booking essential and bring your own blanket) or to pre-book a lunch at the Cradle Boutique Hotel restaurant where they can choose from the a-la-carte menu. All wines at the tasting event will be on offer to purchase and drink with lunch or the picnic as well as to take home. Wine Menu will deliver purchased wines for a small additional fee.

Live music, provided by Indie folk rock band, The Motherland, will add to the relaxed atmosphere. Families who attend will be able to taste the wines while their children can take part in the Cradle Explorers Club which will have trained guides to take them on a two-hour nature walks. The cost is R80 per child for the trail and includes a picnic box lunch.

Numbers are limited so booking is essential. Tickets for the wine and gin tasting only can be purchased from webtickets at R75pp for over 18s. Go to https://www.webtickets.co.za/events/festival/cradle-of-food-and-wine-festival/1472755106

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At the latter, Willow Creek received the Grand Prestige Gold medal for its Directors’ Reserve and Prestige Gold for its Privé – the estate’s private reserve.

The Willow Creek Estate Blend was declared overall winner of the medium category at L’Orciolo D’Oro, where its Privé and Directors’ Reserve also received distinctions.

“These competitions offer a platform to showcase the high standard of South African extra virgin olive oils. Being able to display the winner’s trophy in our tasting room is a gratifying reward to everyone on our team who consistently works towards delivering the best quality possible,” says Willow Creek Estate brand manager Louise Rabie. “L’Orciolo D’Oro is significant as it is the longest running event of its kind and one of the few competitions that singles out an overall winner per category.”

L’Orciolo d’Oro started out as a competition for Italian producers in 1991 and extended to an international event in 1998. Its name is derived from the container traditionally used to store olive oil and translated, means amphora of gold. The Terra Olivio competition is based in Israel. Its renown for the quality of participating international judges is reflected in numbers – this year the event saw the entry of over 629 olive oil samples from more than 60 production areas.

Willow Creek Estate’s most recent achievements follow its inclusion earlier this year in the Extra Virgin Olive Oil World Rankings (EVOOWR) of top 100 producers – the only South African producer to have achieved this and an achievement it has maintained for the third consecutive year. The rankings are determined in large part by the performance of producers and EVOOs in international competitions during a particular harvest vintage. Multiple awards in a variety of competitions are required to make the grade and is therefore an indicator of consistent excellence.

The Estate lies in the Nuy Valley, near Worcester in the Western Cape. Andries Rabie commenced with olive tree plantings in 1999 and produced the estate’s first olive oil three years later.

Today, some 250ha of olive trees thrive at the foot of Rabie Mountain – part of the Langeberg Mountain range – and a track record of awards and accolades, both local and international, attests to the quality, consistency and widespread appeal of Willow Creek’s products.

The character of the various olive oils are derived, as with top wine vineyards, from unique terroir and the Nuy Valley is perfectly suited to the cultivation of premium quality olives. The region’s lime-rich soils, availability of irrigation water and Mediterranean climate, with dry summers, cold winters and low average rainfall of 200mm per year, make it ideal for producing olives with a complex, appealing flavour profile.

Having a wide array of cultivars, Willow Creek is able to produce all three styles of extra virgin olive oil, namely: the delicate Nuy Valley, medium Estate Blend, and intense Directors’ Reserve. They also offer a variety of flavoured olive oils with favourites like Lemon, Basil, Garlic and Jalapeño, to the more exotic Persian Lime, Blood Orange and Truffle options. In addition to the olive oils, their product range includes balsamic vinegar, flavoured olives, tapenade and pestos.

They are available countrywide at delis and retailers including Woolworths, Checkers, Pick n Pay, Food Lover’s Market, Spar, Makro, Game and Montagu Dried Fruit & Nuts. Willow Creek Estate also has a tasting room and shop on the estate that are open to the public, as well as a nursery that sells olive trees.

For more information, visit www.willowcreek.co.za or contact Willow Creek on tel: 023 342 5793 or email: info@willowcreek.co.za. Willow Creek Olive Estate is on Facebook (https://www.facebook.com/WillowCreekOliveEstate/) and Twitter @willow_creeksa.

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Wine Menu’s popular Unlock the Unusuals wine festival  returns to Johannesburg on Thursday, September 7 to showcase South Africa’s lesser known varietals. And this year, Kloovenburg Wine & Olive Estate will be there to sample four of their wines that Gautengers may not be familiar with. These include their acclaimed Grenache 2016 and their Carignan 2015, both of which were produced under the watchful eye of winemaker Jolandie Fouché.

“Jolandie grew up in the Swartland,” says Pieter Du Toit, Kloovenburg’s cellarmaster and viticulturist. ”This gives her a real understanding of the culture and climate we seek to reflect in our wines.”

To Fouché, the appeal of Kloovenburg lies in the history of the farm, its people and the area’s unique terroir. “I also like the direction Kloovenburg has embarked on in terms of the new cultivars planted and new wine styles being made,” she says. “We believe the wine is made in the vineyard, which is why we focus on terroir expression in each wine, with minimal intervention in the cellar to produce wines that are complex.”

Another two wines that will be available for tasting on the night are Kloovenburg’s Eight Feet Red 2014 and Eight Feet White 2016. The former being a blend made of four Southern Rhone varietals comprising bush vine Shiraz, Grenache, Mourvedre and Carignan; while the latter is a blend of Chenin Blanc / Grenache Blanc / Roussanne and Verdelho.

Interestingly, the name ‘Eight Feet’ is derived from a family occasion as it originally involved every member, including Du Toit’s four sons.  Says du Toit: “My boys were always playing around the cellars and in the vineyards and loved to follow me around and watch me work. So in 2003, I thought it would be a nice thing to get them involved – a good opportunity for some father-son bonding – so I let them pick some grapes, stomp them themselves in a couple of barrels and we made some wine! My wife suggested calling it ‘Eight Feet’ to remind us all of that happy family time we had together.”

Even more interesting is that one of those boys – Pieter Steph Du Toit (now 25) – has grown up to become one of our top Springbok rugby players, while younger brother Johan (22) recently made his Super Rugby debut for the Stormers.  The two siblings who make up the other “four feet” are Anton (19) and Daniel (18) who were five and four at the time.

Kloovenburg’s four wines are just a hint of what can be expected at Unlock the Unusuals, which, for winelovers, has become a not-to-be-missed display of truly exceptional wines. The festival takes place in the Killarney Country Club’s Crystal Room on Thursday, September 7 at 18h00.

Kloovenburg will also be represented at the Cradle of Food and Wine Festival which is being held at the Cradle Boutique Hotel – in association with Wine Menu – on Saturday, August 19 in honour of Women’s Month! There they will not only be sampling their wines (Blanc de Noir NV, Sauvignon Blanc 2017, Grenache Noir 2016 and Merlot 2014), but they will also present their range of olive oils which includes Oreganum and Chili & Garlic flavours.

Tickets for the Unlock the Unusuals Festival are R250pp and are available from Webtickets or via Corlien Morris at Wine Menu on 083 379 0030 or email corlien@winemenu.co.za

Tickets for the Cradle of Food & Wine are R75pp and available via www.webtickets.co.za or at the door.

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So most people I know WANT to eat healthy, a lot of the time though they don’t. Junk food, fast food, “treats” all have 2 very important things in common, they are easy to get in your face (open a packet, order Mr D, pop through the drive through) and they are made to hit the “Bliss point“, basically just the right balance of salt, sugar and fat to trigger the reward part of your brain. These two things (with a few other guest appearances from things like “it’s free”, “I paid extra so I will eat extra”, “I was offered”, etc) make it very difficult to say no to the right stuff.

I also want to eat healthy. I need to eat healthy and I often fall into the trap I described above. I also really like veggies. When I have them on my plate, and they are made correctly, I really enjoy them. The issue is getting them on my plate, taking that step to make a veggie side or incorporate them into my meal. It doesn’t help that TheHusband is not a fan of vegetables so if I make a side salad I end up having to either eat too much of it or throw away a good portion of it because I am incapable of making a small side salad.

I can feel when I haven’t been gettign enough veggies. My body just does not work the right way, my energy is low, my sleep is not great and I start craving all the wrong things all the time. It becomes a vicious cycle because I don’t have the energy to make all the thing, I end up making pasta with cheese or ordering in. I need to break the cycle with something easy, delicious and quick to make.

Cue spinach. I always have a bag of frozen spinach in my freezer because spinach is one of the easiest vegetables to cook quickly or to incorporate in other foods. Sauces, soups and side dishes, it’s also great for stuffing chicken breasts. It’s natural partner in flavour is cheese, more specifically feta but most cheeses work well with spinach. From there your imagination can go wild. I would say that my imagination didn’t go too crazy when this recipe came to mind a while back but it has been a go to recipe since because what makes these the ultimate veggie add-on is that they are packed full of flavour without packing in the calories.

The secret is in the seasoning, garlic and spring onions. That really is the secret to most amazing, filling food.

What is your go-to veggie add-on?

Print

Spinach and Feta squares

Ingredients

• 2 spring onions finely chopped
• 1 tsp butter
• 1 tbs olive oil
• 1 cup frozen spinach
• 1 teaspoon garlic
• 1 tsp paprika
• 1/2 tsp smoked paprika
• 4 eggs whisked
• 1/4 cup feta crumbled
• Salt and pepper to taste

Instructions

• Preheat the oven to 180°C
• Using an oven proof pan, on a medium heat, fry the spring onions in the olive oil and butter until soft. Add in the spinach and stir fry until almost defrosted.
• Add the garlic and spices and continue to stirfry.
• Salt and pepper to taste
• Add the feta and the eggs and cook until just set on the bottom then pop in the oven to finish the cooking.
• Serve on it's own or as a veggie add-on

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One of the new items to look forward to will be my camp site reviews. My family and I really enjoy camping and I am always looking for spots that are affordable, child friendly and have good facilities (I am not quite ready for full-blown roughing it, I think).

If you are into camping, want to get into it or just curious as so why people would CHOOSE to sleep on the floor, stick around

To kick off I want to tell you about our magical weekend at Bontebok National Park. 

Approximately 3 hours drive from Cape Town, Bontebok National Park is right next to the town of Swellendam. Surrounded by farmlands and the Breede river, this park is close enough to “civilisation” for emergency supply runs but secluded enough to see the stars at night.

We left Cape Town when I was done with work just after 3pm, we wanted to avoid Friday Afternoon traffic and we mostly succeeded, except for a patch between Settles Way and the Pinelands Turn off and then just after the airport until the end of the construction site. Once that was behind us we had nice open roads, even Somerset West was relatively free-flowing.

We knew we would be arriving after six, so we called the park in the morning to let them know. The park gates close at 18:00 so if you know you will be late, let them know. The ranger at the gate and the ladies behind the reception desk were super friendly, in spite of having to delay their Friday night plans by half an hour.

By then the sun had set and for that we got a pleasant surprise when we were “directed” to our camp site by a couple of hares. Their big, reflective ears lead us all the way to our camping spot. Seriously, we only saw them when we arrived and after we parked the bakkie at a possible site, the bouncy mammals disappeared.

For those wanting to stay at the park overnight there are a few options. You can camp in a tent like we did, there are sites with or without electricity points. You can caravan, there are sites with specific connectors for caravans or you can choose to use self catering cottages.All 3 options are on the same site. There is also day visitor facilities so you can get a room in a B&B in swellendam and still enjoy the park.

For the campers (and caravaners) the space of each individual camp site is quite significant. Lots of space to set up your tent(s) and a comfortable seating area. There are braais (Barbeques) available that are moveable (so not brick braais that are permanently in one spot) so you can really make the space suite your needs.

We had our tent on one end, the braai on the other and we parked our bakkie across the front of our space. It created a kind of fence. The bakke was also a great kitchen, the tailgate acting as the kitchen counter and everything was stored on the back.

Ablution facilities are impeccable. Hot showers, a bath and sufficient toilets WITH toilet paper. There was a large kitchen/laundry area too with large sinks and lots of electricity points. Everything was very clean and well maintained.

We didn’t just go to chill in our camp chairs for the weekend, although when we did it was really awesome, and neither should you, there are 3 trails that start at the camp of various lengths and difficulties. The Acacia Trail (1.6km), Aloe Hill Trail (3.3km) and the Bushbuck Trail (7.1km) all start at the camp site. There is also the Blue Crane trail that is further into the park, close to the perennial water source of most the buck in the park and 2 bike trails (you can hire bikes at the park)

We chose to do Aloe Hill and by we I mean The Husband, who told me we were just heading to the river for him and The Little Price to have a quick swim but he was prepared for a hike too. The water was too cold and the water vegetation too thick to consider getting in safely so on a hike we went. We did the trail the wrong way round and I was so glad we did. The easier parts were now at the end of the hike and although the uphill slog was difficult, it was easier than what I imagined the cliff face I came down would have been going up. The views were spectacular and you get to see the ruins of Lang Elsie’s house.

The park is a self-drive park and while a 4 wheel drive vehicle is not needed, you can do a little bit extra if your vehicle has high ground clearance and 4 wheel capabilities (arguably, the high ground clearance is the real necessity here). Having our 4×4 Hilux Bakkie meant that we could take a more rugged path through the park for which we were greately rewarded. We got quote close to 2 of the 8 Cape Mountain Zebras, 1 of the Red Hartebees and several of the 158 Bontebok as well as a few, notoriously shy, Grey Rehbok.

For twitchers, the park is magical too. I think if we had spent one extra day there I could have turned into a Disney Princess. The last morning there Cape Robin-chats and Southern Boubous were just about hoping onto my chair. The wagtails wandered around between our feet and only fluttered away when the Boubou came to chase them off “Their” humans. At any one time, my chair was surrounded by the birds mentioned above as well as Shrikes, Bulbuls and weavers as well as White eyes and Cape canaries. There are several raptors and water birds as well as the usual Guinea Fowl and Cape Spurfowl and much much more. Birding paradise.

You can check out the prices here: https://www.sanparks.org/parks/bontebok/tourism/tariffs.php

You can also book online, that’s what we did and it went seamlessly.

Bontebok is definitely on my list of going back places, for now I will need to find a recording of birds in the morning to replace my alarm because it was the best way to wake up in the morning.

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Some of the country’s best craft wine and gin – made by female wine and spirit makers – will be showcased at the upcoming Cradle of Food & Wine Festival that is being held on Saturday, August 19, in celebration of Women’s Month.

This not-to-be-missed event, which is open to the whole family, takes place at the beautiful Cradle Boutique Hotel in the Cradle of Humankind in conjunction with leading Johannesburg wine outlet Wine Menu run by Corlien Morris.

The premium wines on show include those by Catherine Marshal (Elgin); Swartland’s Huis van Chevallerie (winemaker Christa von La Chevallerie) and Kloovenburg (winemaker Jolandie Fouché); Stellenbosch’s Haskell (winemaker Rianie Strydom); Franschhoek’s La Bri (winemaker Irene Waller); Greyton’s Lismore (owner and winemaker Samantha O’Keefe) and Waterkloof wine estate in Somerset West (Nadia Barnard).

Also at the show will be Callan Williams who will present her lauded handcrafted wine brand The Garajeest and Carla Pauw from Stellenbosch who will show both her Saltare wines and olive oils.

Those attending will also get to meet gin-makers Shanna-Rae Wilby from Time Anchor Distillery and Glyn Fench who makes Flowstone in the Magaliesberg area and – most importantly – get to taste their product via a variety of cocktails.

As a bonus, the festival will also showcase olive oils from Saltare, Kloovenburg and Namaqua Olives, all made by women. Entry into the wine and gin tasting costs R75 per adults (no under 18s will be permitted in the tasting room).

Families who attend will be able to taste the wines and gins while their children can join the Cradle Explorers Club, which will have a trained guide to take them on a two-hour nature walk. The cost is R80 per child and includes a picnic box!

Following the tastings, guests will have the option of purchasing a picnic hamper (bring your own blanket) or pre-booking a lunch at the Cradle Boutique Hotel restaurant where they can choose from the a-la-carte menu. All wines at the tasting event will be on offer to purchase and drink with lunch or the picnic as well as to take home. If required, Wine Menu can deliver purchased wines for a small additional fee.

Live music will add to the relaxed atmosphere.

Says Cradle Boutique Hotel’s GM Wayne Fisher: “There are so many amazing women wine and gin makers that we thought we would celebrate their work and their products in August as part of Women’s Month.”

“And what better way to do it than to invite people to spend the day with us – in one of Gauteng’s most scenic venues – relaxing, eating good food and drinking great wines and gins,” adds Wine Menu’s Corlien Morris.

Numbers are limited so booking is essential. No food or pets to be brought into the venue. Tickets for the wine and gin tasting only can be purchased from webtickets at R75pp for over 18s. Go to https://www.webtickets.co.za/events/festival/cradle-of-food-and-wine-festival/1472755106

Go to: https://cradlehotel.co.za/

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Sometimes, time does not allow for as much travel and we need to find gems in our own spaces. Exciting venues that make you believe, even if it’s only for an evening, that you have been transported to a new world.

I discovered one such place the other night when I was invited to the opening of the new 126ckc at the Hilton in town.
Right in the middle of the city, in the colourful neighbourhood of Bo Kaap, sits the Hilton hotel. I have been here before a few times over the years but walking in now was like walking into a new world. The whole lobby has been changed, moved around and converted into a space I could see myself enjoying a hot or cold drink with friends.

That night we were greeted with 2 options for drinks. Freshly squeezed juices, with an option for sweet and fruity or green and healthy. Not knowing exactly what kind of decadence awaited me for the night I opted for the green and healthy option. I love a good green juice and this one was in my top favourites. Just sweet enough for the greens not to be overpowering and just the right amount of ginger for the freshness without the burn.

The staff of the hotel and the restaurant mingled with all the guests, getting an idea of expectations, thoughts on the new look as well as just friendly, easy-going chats about food and travel.

While we enjoyed our juices and snacked on veggie chips our attention was caught by the welcoming song of the Cape Minstrel Choir with their bright voices and the familiar “Welcome to Cape Town” tune they filled the room with happiness and anticipation for what other fun we could expect.

Marc the GM of Hilton Cape Town then welcomed us all into the beautifully appointed new restaurant. 126ckc has a space for every occasion. Whether it be a quick coffee and a cake, a celebration with friends or a romantic night for 2.

The kitchen is open and the staff work like synchronised swimmers both inside the kitchen and out. A small shop sits next to the kitchen where you can take home part of your experience in the form of tea, crockery or delicious baked goods.

The space is also where breakfast for the hotel is served, as they transform the front seating area into a delicious morning buffet, the little shop inside offering up pastries and tea for your morning.

Seated at our long table, Marc showed us the innovative menu. Innovative both in presentation and in eating style. When you are seated you are handed an easy to use tablet where you can browse the many different items on the menu. The menu, unlike most, is not split into “starters, mains and dessert” but rather experiences. Cleansing; Unique; Pure; Texture; Twist; Creating memories and On the Side. You choose in which order you would like to enjoy your food.

Our dinner was to be extra special, ours was a food and tea pairing. Yes, I said tea. I was dubious at first but it was I had nothing to worry about as I was in excellent had. The young, innovative team in the kitchen knew exactly what they were doing and each and every dish was enhanced by the tea it was served with. 126ckc is halal and so the tea pairing replaces the wine pairing most fine dining establishments offer…oh did I say “fine” dining, I meant “Fun” dining.

Technically difficult, artistically plated and a song on a tongue, that is how I would describe the items that were placed in front of us. On unique, locally handcrafted crockery that added to the mastery of the kitchen wizards.

I left that night full of delight. All my senses satisfied. Even my sense of nostalgia when I discovered that one of my favourite dishes from the past has made it onto the new menu so I will be back, maybe for a special occasion, maybe just for a treat.

Let your tastes buds do the travelling to 126ckc. It will be a magic carpet ride for your senses.

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Except then I wouldn’t be able to win a week in the Cape Winelands for 2 and I wouldn’t be able to give you the opportunity to do the same. That would make me sad. Sadder than some uncooperative machinery.

What am I talking about? Well a few weeks back I was invited to the launch of the new project undertaken by Cape Winelands District Municipality, together with their Local Tourism Associations. 13 Apps designed to give you all the information you need when visiting any of the 13 regions in the district.

We were welcomed with a glass of bubbly to the breathtaking chapel on Bosje’s. The chapel represents the wings of a dove and surprises you as you come up the unassuming road. The media were very late due to our bus losing a tire on the way to fetching us so everyone inside was more than ready to go.

Besides the speeches by important people we were greeted with song sung by our MC and a little comedy skit before being introduced to the apps themselves. The creator of the apps went through the process with us, explained how he worked with all the role players to make sure the apps catered for the needs of the districts as well as those of us who will use the apps.

Each app is the responsibility of the LTA of the district to maintain and improve, through the developer and as expected with new apps, there are definitely some kinks that need to be worked out. The check in function on the Wolsley app, for instance, wasn’t working when we tried. With more use and feedback I think these apps can be little treasures on your phone, giving you all the info you need of the area you are in. From shops to places to stay, specials to events and even blog posts.

After all the talking it was time to eat and we were treated to a brunch buffet by Bosje’s Kobuis while the media mingled with invited guests, politicians and the LTAs to get an idea of the thoughts and dreams behind the apps, where they will want them to go in the future. This was also a time to show off the different wines of the regions and I found an awesome wine to stock up on for next summer.

Ok so now you know there are apps, you also now all about my lovely morning learning about the apps but I still haven’t told you about the competition and what you can win. Take a look at the proposed itinerary to get an idea and then plan a little road trip for the day or a the weekend to some of the gems close by. Download the app or apps that suit your explorations. Sign up and you will automatically be entered into the draw.

You could also just sit at home and do the same, but what’s the fun in that?

Terms and Conditions

1. Your week in the Cape Winelands is valid for 2 people from 1 June 2017 to 31 August 2017 and needs to be from the Sunday to the Saturday as stipulated in the prize package.

2. This prize can’t be exchanged for cash

3. Every sponsor takes full responsibility to treat the guests to the best of their ability

4. The competition closes on Friday, 19 May 2017 at 16:00.

5.The winner will be announced on Wednesday, 24 May 2017, if the winner cannot use the prize, he/she will forfeit it automatically

6. This prize is not transferable to another person.

7. The organizers will finalize the itinerary as soon as the winner books his/her week and may change  due to subject of availability.

8. All additional expenditure and travel costs are for the winner’s own account.

9. Participants may take part in this competition as many times as they wish.

10. Organizers, family and employees thereof, are not allowed to take part.

11. Any photographs taken during the weekend by the sponsor, will become the property of the sponsor and may be used in future advertising.

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A few weeks back I got a whatsapp from my good friend Amina asking if I was willing to do a review of her friend’s restaurant Ruby’s. Knowing what a great chef Amina is and that she would definitely not send me to something I wouldn’t enjoy I agreed.

I started doing research on the restaurant and realised that they are the in-house caterer for The Cape Town Comedy club. The number one space for Stand-up in Cape Town. I have been a few times and of course have had food there but stuck to the safe bets. Little did I know this would be a very very different experience than my usual visit.

On the day of the review I got a message from Amina advising me that my table for 2 was booked and ready. Wait what? 2? I always assume table for 1 when I am getting the food for the review for free so I had not planned on a +1 at all. I spent the rest of the day looking for said +1 and thankfully Janet, my favourite blog contributor, was free and willing to join me.

Boy was I glad she did. Andre had organised the “best seat in the house”. Right in front and center. Yikes! Good thing I wasn’t on my Ace there because I could see myself being the butt of some jokes. Little did I know that Janet would be the best person to have sitting in front with you. A some point she and Stuart Taylor had a show of their own.

Enough about the comedy though, the food was great. We started with milkshakes and then, since I had eaten there before, we went for things I have never had. We had to, of course, have a Jou Ma se Gatsby and the rest was picked through much discussion and elimination.

Ruby’s has been running the kitchen at the club since June last year and they brought back some of the favourites to Jou Ma Se Burger as well as the Jou Ma Se Gatsby, you will also find a pizza made specially for the owner of the Cape Town comedy club The Schoonraad. You can drool at the rest of the menu. We went for crumbed mushrooms, chicken liver peri peri, Jou Ma se Gatsby and The Pryor special, where you get the pizza plus a savanna to wash it down.

Most of the pictures were supplied because the show had already started and in the low light I tried to quickly grab a few shots while the comedian’s focus was elsewhere and we all know you need to take your time with low light food pics, so they came out blurry and did no justice for the food itself.

Thank you Andre and to our lovely waitress as well as Janet for the awesome company. Check out Cape Town Comedy’s line up and purchase your tickets. You will be guaranteed a happy, full belly and a great night out.

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Gold has been in a few locations. They started off at the Gold Museum at the top of Strand Street. When the space got too small to accommodate the many many people who wanted to experience the combination of Delicious food, excellent entertainment and warm, friendly service they moved into the Trinity Building in Bennett street, De Waterkant.

The space, originally built to house a 3 floor club-slash-restaurant-vibe, served a purpose for a bit but Gold soon found that it was time to make the space truly their own. A temporary move into the Rockwell for a few months as they worked tirelessly to create this space.

Now back in their building (with a few more surprises still in the works) Gold has their own space and a delightful new menu (The menu changes every few months) The stage for the drumming has been centered and what was a bit of a claustrophobic space has been opened up for a really accommodating room for large groups of people.

The food itself is a journey through the African continent. From Cameroon to Malawi, South Africa to Egypt, little bites to stews, salads to dessert and even the cocktails have a continental twist.

The evening is a whole experience. You place your drinks order before you head over to the newly renovated main hall for the 18:30 drumming session. Enthusiastic participation is encouraged and there are even little drums for little hands. Once you are done, you get to have your hands rinsed with rose-water. The lovely Nanki was on duty on our evening out.

When you get back to your table, your drink is waiting for you, your server comes to introduce themselves and give you a preview of your evening, a run through of the menu and entertainment. Rejoice from Zimbabwe was our waitress for the evening and she radiated warmth.

The menu is a set menu and you don’t need to choose from all the amazing options. A lot of the items are vegetarian and for the others there is always a vegetarian alternative.

The first items to grace our table were the Cameroon Benne Salad, the Sierra Leone Pepper relish and the Xhosa pot breads. The salad was too good to leave alone and I probably enjoyed it too much.

While we relished the first few dishes we were welcomed in with song and dance. Puppets and song and drums warmly invite you to enjoy your evening and the echos of the troupe throughout the restaurant can be heard as they move from group to group.

To follow were a few tasty bites, Malawi Sweet potato cakes, Lamb and Ostrich babootie samoosas and Tunisian Briouats with a creme fraiche and chutney dipping sauce. The Little Prince enjoyed his samoosa while The Husband and I tucked into the rest.

The dancing troupe were back with an emotive and energetic dance and song where the male dancers were trying to win the hearts of the woman they loved. The Little Prince helped them out by picking up what they dropped during their fevent dances.

By then though he was very tired and sensitive and when his dad took his tiny drum away and spoke to him a little firmly there were tears. Now normally I wouldn’t tell you about my son bursting into tears but for this review it’s relevant because of the amazing way the staff handled the situation. Mildred whipped him off to help her put in a drinks order and Rejoice and Kyle had him help with putting straws, teaspoons and other small things on the trays for all the drinks order and brightened up all our nights.

The last of the mains was brought to the table and by then I was so full! I highly recommend not doing what I did and rather having a little bit of everything so you can taste it all. The highlight for me was definitely the Tomato Bredie and the Timbuktu Tabouleh. The Springbok in the Bredie melted in your mouth and there was a simple, zesty freshness to the Tabouleh.

Dessert was really pretty with the 24k gold dust but I am a sucker for Pumpkin Fritters so The Husband got the 3rd cigar and I got the 3rd fritter, these were totally just after the taste as I was ready to roll down the stairs.

The night is capped with a heart warming Thank you performance by the troupe and the staff sending you off into the night, tummies full and covered in Gold.

Thank you Gold for taking me up on the offer and giving us an excellent night out as a family.

Rating:

Overall: 
Price:    
Service: 
Menu:   

The set menu is R355 per person and our drinks, 3 cold drinks and a cocktail didn’t even come to R90.

The staff is all very welcoming and warm from when you step out the car till you roll back into it. There is staff there that has been around for a very long time so you know they are treated as well as they treat you

The venue can accommodate small tables to large groups.

If you are looking for a quiet night out, this is not it. The troupe noise is sporadic and linked to the performances but the energy in the place is high so people tend to have animated conversations, play with the drums and sing along to the tunes in the background.

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I first discovered this place when I asked Tina, the owner of my favourite Taiwanese food restaurant, Chuck Yang’s, where she got all her wonderful cold drinks and she directed me there. I didn’t go there until, Ming from Butterfingers wrote about Bubble Tea and that it could be found there. I had been searching for Bubble Tea for years after The Tea Tree closed in Canal Walk.

I discovered a wonderland of ingredients, some I had never heard of before and other’s I still don’t know what they are. They became my default shop when searching for ingredients for Chinese or Taiwanese cooking, even Thai and Japanese if I am honest.

After a particularly hot parkrun, with no breakfast available at the club, I decided to have Bubble Tea for breakfast. While waiting for them to finish cooking the pearls I did a bit of shopping (not a great idea when you are hungry). I normally grab a few packs of the frozen Dim Sum for quick dinners when I crave the pillow bite size treats. This time I spotted the pastry too and decided to try my hand at making them myself.

I got some advise from the ever friendly guy at the store. I don’t know if he owns the place or just manages it but he knows me so well he know what my standard bubble tea order is. He is always happy to share ideas for ingredients they sell or to translate packaging.

Armed with his knowledge, some googling and the ideas in my head I headed for the kitchen and started the process. I had mince at home defrosted with no clear plans for it and my mom had given me a whole bunch of chard she was gifted by Oranjezicht Farm. These ingredients, spiced up where the filling for my dumplings.

I will say this, it was fun and it was delicious but it is a lot of standing around and repeating action. This is not a “quick” dinner, I assume if you do it often you will get quicker at it but I think for now I will let others do the work…most of the time

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Beef mince and spinach dumplings

Ingredients

For the dumplings:

• 1 pack dumpling skins
• 500 lean beef mince
• 2 cups spinach wilted and drained of liquid
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 tsp dried corriander
• 1/2 tsp cumin
• salt and pepper to taste

For the dipping sauce (optional)

• 1/4 terriaki sauce
• 1/4 cup rice wine vinegar
• 1 tsp brown sugar
• water to adjust strength

Instructions

For the dumplings:

• Set up your skins and a small finger bowl of water
• Mix together all other ingredients by hand until well incorporated
• Take about a 1/2 a teasoon full of filling and place it in the midde of the skin
• Wet the pastry all around the edge and fold over
• Pinch the skins shut
• Set up your steamer (I used a bamboo steamer over boiling water)
• Make sure the dumplings are not touching and steam until tender.

For the dipping sauce (optional)

• Mix all the ingredients except over a very low heat until the brown sugar is dissolved.
• Add water a litte at time until you get the right balance of flavour, rememer it's a dipping sauce the flavour needs to be strong.

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This time it happened because I forgot to take a crucial ingredient for the dish I wanted to make for supper out the freezer. I messaged the husband to take it out for me but by the time I was done working I could see he hadn’t seen the message. I popped into the shop on the way and grabbed the default.

• Skinless, free range chicken breasts.
• Punnet of mushrooms
• Smooth cottage cheese
• Herbs

All the rest I tend to go with what I have at home. So it comes out a bit different every time but, for me, the seasoning throughout is the key to making this dish amazing, and garlic, definitely the garlic.

Simple, easy, no fuss. Give it a try on those days where you have too much to do and you need to feed someone (even if it’s just you)

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Chicken mushroom pasta

Ingredients

• 4 skinless boneless chicken breasts
• 1/2 onion diced
• 1 punnet mushrooms sliced
• 1 tsp crushed garlic
• 1 tbs shredded fresh herbs
• 1/4 cup white wine
• Smooth cottage cheese
• 1 tbs milk
• Salt and pepper to taste

Instructions

• Season the chicken breasts and fry them in a hot pan until just under done. Remove from the pan.
• Top up the oil a little fry the mushrooms, do not season.
• Slice up the chicken and put it back in the pan once the mushrooms have browned
• Season with salt and pepper and fry while mixing well.
• Add the white wine and cook allow to cook out.
• Lower the heat all the way down and add the fresh herbs, cottage cheese and milk
• Stir well until it all comes together.
• If you are serving with pasta, cook the pasta to just before al dente and then cook it the rest of the way in the sauce.
• *If you follow LCHF you can replace the cottage cheese and milk with real cream

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Slowly but surely this all comes together, clouds clear and you know what you need to do. Well kind of. Depending on your skill, experience and influences, you have a pretty good idea as to what you might need.

The first time these chicken skewers made their way into the recipe developement part of my brain I was a 1 arm bandit. My mom really helped me to get the chicken into the marinade and get it ready to take home. At that point we discussed just popping it in the oven to save the effort.

Those same foodies that know, also know that that was a foolish thought, that even with only 1 hand, I was going to turn them into the skewers my mind had decided I had to have. It took me a lot longer than usual, a hell of a lot longer than usual to chop the peppers, skewer the chicken and get the whole dish finished and by then I was in pain and exhausted.

It was delicious but not perfect, the recipe did not slot into it’s space on the rollerdex in my head so I knew there were some adjustments needed. I added a little more spice and a lot more garlic. Lowered the heat on the griddle pan (although I think on flames would be even better) and this time I got it just right.

The sides don’t really matter much but the picture in my head had a slaw. This is a simple spicy slaw that matches the freshness of the skewers. Other than that the first time we had a baked potato with ours and the second time, because it was Hannukah, we had latkes.

Enjoy these skewers as an alternative braai treat or just for a simple and delicious meal on it’s own.

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Tangy chicken skewers

Ingredients

• For the skewers:
• 2 cups plain yogurt
• 1 tsp paprika
• 1 tsp cumin
• 1/2 teaspoon cayene
• 3 tsp crushed garlic
• 1 tsp black pepper
• 2 tsp italian herbs
• 4 skinned boneless, chicken breasts, cubed
• mixed peppers
• lemon for squeezing
• salt to taste
• For the slaw:
• 2 cups slaw I used rainbow broccoli slaw from Checkers
• 3 tbs white spirit vinegar
• 1 tbs honey soy
• 1 small chilli chopped

Instructions

• For the skewers:
• Mix all the ingredients together (except peppers, salt and lemon). Place in the fridge for at least an hour. If you are using wooden skewers, now is also a good time to put them in water. Cut the peppers into rough chunks. Heat up the griddle pan on a medium-high heat. Thread the peppers and chicken in whichever combination you wish. Grill until chicken is cooked through, remove from the heat and generously season with salt and lemon juice.
• For the slaw:
• Mix all the ingredients together and set aside for as long as possible.

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I had spied the space from the outside and saw a few good reviews here but it was The Husband who picked the spot. A trendy little cafe nestled in amongst privately owned classic and luxury cars, I was never sure what good could come out of a the place. Would it be more about the view than the service and food?

I spoilt myself with a chocochino frappe, which was equally chocolaty and coffee like without being overly sweet, something most places cannot get right. The Husband went for his usual cappuccino which was really well made with out the bitterness of burnt beans.

There are a lot of very nice choices and it was difficult to pick, distracted by some very pretty cars too. I eventually went for the Dapper Benedict with bacon, served on artisanal toasted sourdough bread (or is that toasted artisinal sourdough bread). The hollendaise was creamy and tangy as it should be, perfectly poached eggs and garnished with lovely sundried cherry tomatoes.

The Husband chose Brioche French toast with berries and mascarpone. It must have been really good because by the time I got around to asking for a bite to taste it was all gone. I will need to make the time to head back there to try it for myself.

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We intended to leave bright and early, right after my 9am Makeover Menu appointment. We ended up leaving at 11:30, I guess it was bright and early somewhere in the word. We considered for a moment to postpone and then decided there was probably not going to be another chance.

The drive there is farely easy, long but uncomplicated and totally worth it at R55/kg (versus R150/kg at the supermarket)We had a quick picnic at Klondyke after picking the delicious treasures. We also ate our fare share, who could resist the cherries that we washed and chilled by nature just for us

Fast forward to 2 weeks later and after much gifting and eating we still had almost a full punnet of cherries looking a little sad in the fridge. A few days before that, The Husband took clients to pick strawberries and they switched out his perfect punnet for their, not so perfect one. So I sat with just over a kilo of fruit ready to turn at any moment.

I got to work straight away and it was not a clean job. Meg from Mind the Curves joked on my Instagram post that I was using baking as a conver up and I had “just disembowled someone with [my] bare hands”. She wasn’t totally wrong.

I stabbed (hulled) strawberries and disembowled (pitted) cherries.

For the strawberries the straw lifehack worked like charm, especially because they were already getting soft and a pairing knife was not really working so well. After a few cherry pitting lifehack videos I came accross one that suggested that the best thing for a lot cherries was to just push the pip out. I was going to blitz them anyway so I went ahead and used my fingers.

My kitchen looked like a scene from dexter but my house smelled amazing as the sugar and the berries formed a syrup and the vanilla released it’s magic fragrance into the steam that came from the pot as it gentley bubbled away.

The finished product is totally worth the mess. That sweet warm flavour jam gets when love is poured in with the sugar. A big pot is staying at home for The Husband, The Little Prince and of course for me and the rest handed out as gifts. I might even make my own Hannukah doughnuts just because of this jam

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Vanilla, Strawberry and Cherry Jam

Ingredients

• 1,2 kg strawberries and cherries pitted + corred
• 5 cups white sugar
• 2 tbs lemon juice
• 1 tsp vanilla powder

Instructions

• Put a small plate in the freezer
• Blitz the fruit to desired smoothness in the pot you will use to cook the jam
• Put the pot on a medium-high heat and add the sugar
• Once the sugar is mixed in, add the lemon juice and stir and then add the vanilla
• Bring just to the boil and move to a low heat.
• Cook for 30 minutes.
• Take the plate out the freezer and put a spoonfull of jam on.
• Make a line through the jam on the plate with your finger. If the jam flows in to close the gap cook for longer, if it stays solid your jam is ready.
• Skim the scum off the top (rather do this once at the end as you will lose less yummy jam)
• Pour into sterelised jars and allow to cool.

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2 Lucky readers stand a chance to win the JHP 2016/2017 Gourmet Guide. This book changes the way food is rated but Map Studios put a lot of time and effort into their press release so I am just going to give you some key extracts from there:

THE ‘PLATING’ RATING
A panel of professional gourmets anonymously evaluated restaurant establishments, taking into account innovation, consistency and service in addition to a wide spectrum of gourmet and sensory criteria. The top 21 restaurants received one or two plates in a unique ‘plating’ evaluation system. A one-plate award is for excellent cuisine, a top-quality eating experience. Two plates are awarded for exceptional destination dining – extraordinary cuisine that warrants a special trip. As consistency is such an integral part of performance in the restaurant industry, three plates will be awarded to some or all of these restaurants for upholding and elevating their standards, in the future.

JHP GOURMET GUIDE top restaurants, their chefs and their recipes
Discover 100 diverse restaurants from haute cuisine to hot-and-happening. The guide navigates readers from major cities through country escapes en route, highlighting gourmet getaways, refined dining and fabulous food. A map, directions and GPS co-ordinates will get the reader there and a QR code links them directly to the restaurant’s website. This beautiful hard cover keepsake guide, will also be used as a memento of these ‘travels’ in the recipes supplied by featured chefs.

So are you ready to augment your bookshelf with this treasure? I can guarantee your mouth will be watering on every page.

How do you get your hands on one of these?

• Comment below as to why you should get one of 2 copies.
• Tweet me on @addtotaste with the hashtag #platingperfection for 1 extra entry
• Like and post on my Facebook page for an additional entry

Entries close 23 Dec 16

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To be honest, a lot of the more well known places don’t help to dispell this idea. Some take advantage of their fantastic view to serve bleh food and give horrid service (Not unlike most of the restaurants in Cape Town with great views, to be fair), while others don’t try any harder than they need to because sticky tables and grimey bars are expected.

With many opportunities coming and going to set up an exceptional place in a spot with relatively low overheads and a captive market, many come and go either falling into the above traps or not marketing well enough to get people through their doors.

Enter, Pitmasters. Relatively new to the neighbourhood, they have had a food truck going for a while. We saw them by the lighthouse but went to an old favourite, we saw them at an expo and in the Mr Delivery options but still, we were weary of the little restaurant in the corner.

How wrong we were to ignore them for so long, how many delicious things could we have tasted by now? From the first bite of deep fried brisket (yes it’s a thing, yes it’s delicious), I realised the mistake we had made and have been cultivating a plan to get foodie friends together in such a way that we can taste EVERYTHING.

The menu says it all, including the fact that you won’t have space for desert simply by only having ice cream and chocolate sauce as an option. The husband didn’t even ask me what I wanted he just said “Take the Trinity platter” and the only choice I had to make was how to split my 300g of meaty goodness. Kids are also well catered for and honestly, I want most of the things on their menu too

Since we had brisket in our starter and The Husband had the brisket burger, I decided to take only pork. 100g pulled pork and 200g of ribs. For me it was the perfect combo and together with the salad, coleslaw, texas toast and deap fried potato wedges, too much deliciousness. I was stuffed.

For the drinkers there are craft beers & ciders and the usual SAB stable as well as a small winelist and the usual spirits.

The restaurant get’s 4 out 5 hearts from me for 2 reasons. If you are not a pork eater you will be limited to fried chicken or brisket for now but there is a plan to add lamb to the menu (not fish, never fish).

So if you are keen on a nice lazy lunch, or early dinner (they open until 8:30 generally but additional time can be organised) then pop down to the Milnerton lighthouse, service is not the speedest but they do warn you about it on the menu, this is not fast food.

Rating:

Overall:  ♡
Price:     ♡
Service: 
Menu:    ♡

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Once we entered the unassuming doorway, there was no doubt we were in the right place as we were greeted by a display of an almost overwhelming variety of all things olive, the tasting table and a lovely range of gift items.

We got right into some fantastic titbits of information as our host brought out the blue tasting glass for those of us who were keen to taste the oil without the bread.  He explained that, when judging olive oil, a special glass was used that allowed the subtle aromas to be accessible as it was heated to just the right temperature on special equipment.  Seriousness of the quality aside, you have to enjoy the sense of fun when it comes to the huge variety of flavoured oil that they have.  My favourites were the coriander because it tasted so fresh and the blood orange because it made me curious as to how I would want to use it (I’ll let you know below).

We had a very interesting discussion on the importance of freshness in olive oil, both for taste, quality and health benefits (the polyphenols, which also affect the taste, deteriorate over time).  Apparently it is difficult for olive estates to compete with the overseas market in terms of price, because overseas farmers are subsidised by their government in order to export. However, Willow Creek focuses on competing in terms of quality and freshness, which it does well, judging by the passion of the staff and the awards that their oils have received.

A main point of learning here is firstly, BUY LOCAL –  the freshest olive oils are not the ones that have travelled to be here and even good quality oils suffer in transit. Secondly,  once you have your fresh, quality olive oil, don’t store it for years waiting for that special recipe – use it while the polyphenols and flavour are still intact.

Are you still wondering how I used the Willow Creek Blood Orange Olive Oil that I bought?  Here you go:  1 scoop of vanilla ice cream, 1 drizzle of said delicious olive oil, 1 sprinkling of shaved dark chocolate and a grinding of Himalayan Salt.  Thank me later.

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First, Nuy paired a Muscat Sparkling wine with the mallow whip fudge. I was a little dubious at first, because I generally prefer to mix sweet with salty, and I’m not a huge fan of marshmallow. That said, this was not normal marshmallow.. I’m pretty certain from the texture that it was made for the fudge, not bought. The fudge and marshmallow together were delicious! And when you added the wine, the bubbles had the most amazing effect in your mouth.. akin to eating magical pink clouds of melting sweetness that faded slowly and made you want to take another bite and sip before moving on, just to make sure it really is as surprisingly delicious as you thought it would be.  The second pairing was sticky ginger fdge with Chant de Nuit, a dry wine that paired beautifully with the ginger.  I will say that I heard many exclamations of surprise from people who “don’t normally like ginger” (Whaaaat?), as they really enjoyed the ginger in the fudge. Next was the Koffiepit Pinotage, which is an amazing red wine with a bold aroma of coffee. It was well complemented by the whiskey and coffee fudge, which I found unusual, with blending the flavours of two alcohols and two coffees. Together.

After that came the peppermint crisp fudge paired with the White Muscadel. This had the effect of taking a childhood dessert favourite and transforming it into an adult experience.. this kind of reminded me of my mom and at the same time made me feel a bit like I was drinking in front of her.  Lastly was my favourite fudge but not my favourite pairing (only because I’m not much of a brandy drinker and it was very strong, and I don’t like wasting alcohol, so I kind of felt like I should have finished it, but I really couldn’t).  The Legacy Copper Potstilled Brandy was paired very well with the butterscotch Taffy, flavour-wise, as the fudge gave it a lovely sweetness. You need to have the fudge first, though.

So, I finished with the peppermint crisp fudge pairing, and then I absolutely wrapped the rest of the fudge up in a serviette and took it away with me. I was tempted to snag the rest of the company’s left over fudge too, honestly. It was that good (I didn’t though, but if I knew them a little better, I totally would have!). Unfortunately, while Nuy on the Hill does sell their Fudgemaster fudge, we were out of luck, as they were only expecting a new consignment that afternoon. When I go back, I’m absolutely going to have a visit to get more.

Other interesting info about Nuy on the Hill is that they have a bike trail that you can use and showers, so you are able to work up a wonderful appetite for your culinary indulgence (without being a sensory distraction to those around you).

But seriously. That fudge. Wow

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In the last few years, however, the attitude of business owners in the popular tourist hub needed a change. Winters were very cold and the patronage of the tourist in the hot months was not enough to keep going year round. Places either adapted or closed and those that closed gave way to new opportunities.

The Hilderbrand and Alba Lounge were an institution, my son’s first night out was at the Alba Lounge. In the last few years they were coasting on the sentimentality of others and that landed them in hot water when memories were repeatedly ruined by terrible service, bland food and attitude from bar staff and management that did not suite the establishment’s former reputation.

So, when I got the invitation for marEsol’s launch and saw that they were based in the space the Hilderbrand previously occupied I was not surprised. Having been quiet on the blog front for a while, I was surprised to get the invite, but I guess old connections and a prolific instagram account counts for something

Dragging The Husband fresh off a Garden Route tour, I felt it was the perfect excuse for a date night, we chose to Uber to the V&A to avoid the traffic and the parking situation and start the night relaxed. We spoiled ourselves with an UberBlack to start off what would be a night full of pampering.

The space looks completely new, being only part of the old space the Hilderbrand and Alba Lounge occupied helps seperate it from what it once was. The views were just as beautiful but what really made it different was the attitude and mood of the staff. Some of them were kept from the old spaces but the smaller space and new menu seems to have revitalised their lives too.

The food too, was spectacular. A few small hiccups due to equipment having not yet arrived but nothing major. We were offered a large selection of the menu by way of tappas style eating but the restaurant is geared towards full portions. The suggestion was made to do a tappas night, as the space and food worked so well, not forgetting the bubbly of course.

My favourite dish for the night was the trinchado and if I go back for anything it will be that. The Rissoles were second and the prawns wrapped in bacon with black fig honey, apple & almond sauce came a close third. Seasoning was lacking on some of the dishes, to my taste but not so far as to make it bland as the use of spices was superb.

The menu is extensive and can cater for those looking for Seafood, meat or vegetarian options, the wine list has a lot to offer too, with local and international bottles to choose from.

I hope to return to marEsol on regular night to do a proper review but the enthusiasm of the owner and chef had to be shared. Give them a try and let us know what you thought

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Veldskoen Padstal  https://www.facebook.com/Veldskoen-Padstal-De-Doorns-Western-Cape-207782829269190/

Mr Sondlo was kind enough to drive us from Stellenbosch to the Veldskoen Padstaal – an absolute gem in Hex River Valley (De Doorns), where you can find many wonderful crafts and gifts and food.

We passed through the gorgeous shop space to a surprising array of tables outside, set in lush garden, where we were treated to an informational by Louise Botha, the only registered tour guide actually living in Hex River Valley.  Louise shared very interesting titbits of information on the valley, the history of the area and its part in establishing the export industry in South Africa as well as its current trade in the exporting table grapes.  She is particularly passionate about the preservation and cataloguing of rock art to be found in the area, especially as much of it is found on her own property.

As Louise shared her wealth of knowledge, we partook of a wonderful farm-style faire of fresh bread with butter and apricot jam, eggs (perfectly fried to our preference), bacon, delicious mushrooms, and boerewors, served with juice and coffee (though the coffee was a little bitter for my taste).  If you were thinking of passing through Hex River Valley, it is worth taking the time to stop at the Veldskoen Padstal for a hearty bite, and to browse some of the wares, or just to enjoy the displays.

I had to be pulled somewhat unwillingly out of the Veldskoen Padstal’s shop space, where I could have easily spent another hour, and a wad of cash, on their vast array of knickknacks. I ended up buying a jar of Rose Face Butter by The Little Indy Soap Shack for R45.50 and it is so nice that I would consider coming back just to get more and to browse the rest of the shop.

Klipbokkop Beer Tasting & Lunch

Although the drive seemed short, there was a spectacular but rather hair-raising drive up a steep, windy, rocky road to a seemingly plain building that belies the attention to detail given to everything that went into our mouths. Thinking about it,  I imagine that they knew that nothing built could compare with the view, so they focused their energies on creating wonderful craft beer and delicious food instead.

We started off with a beer tasting of 5 beers that showed off PG’s (the brewer) playful side. There’s the Loadshed lager, Cape Kraken, a Belgian Amber Ale with hints of honey, Black or White. Which is not a stout, but rather a Vanilla Porter.  Then came the Copper Dawn lager, which was my favourite and reminiscent of litchi. Lastly was the Madala’s Golden IPA, a new addition to the family, which had playful flavours like banana and bubblegum (it was really nice.. really it was!).

I’m normally not the type to tell you what to do, but I will here. Have the burger. The patties are delicious and moist, and are smoked with apple wood. They’re topped with a slice of bacon and cheese sauce and served with onion rings that absolutely melt in your mouth. Every bite was a treat. Also delicious was the Bratwurst served with parmesan mash and baby carrots, with a delicious real sauerkraut, mustard pickles and cucumber with dill. Delicious and all really well accompanied by a good beer.

One word of caution here – if you are planning to go beer tasting, make sure that you have a designated driver – this is not a road to be travelling on if you’re even the slightest bit tipsy!

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I am doing something I haven’t done in a really long time, I am planning my weekly menu and 2 days in, I am sticking to it.

Last night I got home from swimming with a killer headache, cultivated throughout the day. I assume it is mostly a result of sitting under florescent overhead lights for the first time in 3 weeks but after a week of junk food (you know, because I will never get to eat junk ever again for all eternity), there was probably some detoxing involved.

It was sooo tempting to say “screw it” and get take-aways but I need this to work, so I am making it work.

The husband also feels he needs to join me because:
a) He realises that it’s not supportive if he eats whatever he wants while I stick to whatever I need
b) He feels he needs to lose a few inches

My biggest issue with him is getting him to eat veggies, so I just through them into the mix and made it very difficult to pick them out…muahahaha.

I have used frozen veg in this recipe for convenience and recent studies show that frozen veg can sometimes be more nutritious than fresh. However, feel free to add any veg you like to this dish.

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Veg loaded spagbol – a simple recipe

Ingredients

• 1/2 a large onion diced
• 1 tbs olive oil
• 2 cups Country harvest veg cauliflower, broccoli, carrots, green beans
• 500 g lean mince
• 500 g Ostrich mince
• 1 sachet tomato paste
• 1 tbs crush garlic
• 1 tin italian style tomatoes or plain tinned tomatoes and add basil and origano
• 1 1/2 tins water
• 2 tsp Paprika I used hungarian
• salt and pepper to taste
• Hard cheese to sprinkle

Instructions

• On a medium-high heat fry the onion until translucent
• Add the veggies and cook until soft
• Add the mince a little at a time and brown
• Add garlic and tomato paste and cook out the tomato paste for about 1 minute
• Add the tinned tomatoes and water and stir well
• Add the paprika, salt and pepper.
• Bring the heat down and allow to simmer for as long as possible (the longer the simmer the deeper the flavour)
• Serve with your choice of sauce soaker and sprinkle with a strong hard cheese:)

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We headed out to Robertson, here we stopped at the CWMD office and got a glimpse of the prep for the Wacky Wine Weekend before crossing the road to Cafe Rosa. Most of us opted for pizza but the menu is vast and varied with some excellent wines on offer. The walls are covered with quotes and sayings and you are encouraged to leave your own message on the tablecloth. The TV shuffles through some food related memes and jokes.

Well fed and entertained, we were ready for our next adventure. 3 lucky people would get a chance to ride on the back of a Harley to our next stop, while the rest had a wild ride of their own in a little urban safari trailer. I was looking forward to this part since I saw the itinerary and I was going to do everything in my power to be 1 of the 3 to go. No one could stop me from making this happen, luckily nobody tried.

Excitement seemed to be dominating the emotions I was feeling, along with butterflies in the pit of my stomach. Well, that was until the owner of Best’ting Tours started his safety speech. After that I was just scared I would lean to much or not lean enough and create chaos. We fitted helmets, got friendly with our drivers and mounted our steeds (do not mix up those verbs)

Initially I was super tense (I was still focussing on the leaning bit) but as the ride went on I felt my shoulders drop, my stomach unknot and my smile broaden,  my hands still clutching tightly to my driver’s leather waistcoat. A few stops and turns to get out of town and as soon as we hit the R317 and my driver felt me relax behind him, he put his foot down and we were away like the wind. I felt like the Cheshire cat, my face split with the widest grin.

Unfortunately our destination was not far from our origin and too soon we had to bid farewell to our awesome rides. Van Loveren was waiting for us where their extensive wine list, interesting cellar tour and fun pairings at the end.

We tried a few wines at the tasting counter, picked our cellar tour tipple and headed out to the cellars. The vineyard and the cellars have a fascinating history and it’s best to hear it on the tour. Interesting to learn that, come harvest time, everyone gets into the cellar to help out. This way the work gets done quickly but all the staff are connected to the product from the sales staff to the admin and everyone in between.

We ended our stay with a pairing of our choice. Having not found a wine I loved earlier I decided to go with the silliest tasting on the list (for adults), the Fiver party plate. The 5 Fiver wine cooler flavours, paired with a treat. No tasting notes were offered for this one but I discovered that the popcorn was a great palette cleanser.

Our second mini expo for the trip was held in the garden just after our pairing where we were given a taste of the adventure offerings in the area. From hikes to bike rides (muscle or petrol powered) as well as climbing activities. You see those and more here.

Onward we went (in our bus this time) to montague…

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If you didn’t know, I am here to tell you about some of the discoveries I made while visiting this tiny town in the Langenberg area, thanks to Cape Winelands District Municipality.

After a long drive from Stellenbosch, with a detour through Worcester to pick up another journo, we arrived in the tiny town of McGregor. So tiny, that our escort from CWDM, wanted to know if the map outside their offices was the whole town or just the main part (spoiler alert: It’s the whole town).

We had had a cup of tea as we were being hurried into our ride out so were ready as anything for the Health Breakfast that awaited us at Tebaldi’s, although we were unsure what to expect. What a pleasant surprise it was, breakfast parfait, boiled eggs, smoothies, croissants, muffins and tea with ginger and mint.

With our tummies full it was time to fill our souls and rest our body and mind. We started with a quick walk through the Temenos wellness retreat to their library and treatment area where we were treated to a mini wellness expo. Therapist from around the Langeberg area came to tell us about their services and some even gave us a treat of their expertise. Temenos also has their own therapist who treats those on the retreat.

The retreat itself focuses on peace and tranquillity. Dotted around the wild gardens are benches and chairs where you can sit and read or reflect. Watch the ducks wander around or nap. There are also several meditation spaces, my favourite being Temore (a small room with blue glass windows) followed closely by The Well (a warm communal meditation room with a bubbling well in the center). The Well and The Chapel host daily meditations that are open to the public. Temenos asks that you don’t bring children under 12 to the retreat, simply because the retreat values silence and they value children and most children are not silent and should not be forced to be.

Our tour of the garden ended with stop at the Angel of Lost Children. A beautifully carved angel donated to the gardens by a mother, who had lost her child, had commissioned the Angel and needed a place to put her.

Walking back out the gardens had a sobering effect and once we were back out into the tiny streets of McGregor we were ready for more discoveries. We went to see the beautiful Old Mill Spa where a relaxing Spa has been set up and then down into town where we got to see the Ozone machines. An Ozone session + a treatment is only R650, definitely worth the trip out.

Ready for lunch we headed off back to Robertson, but that’s a story for another day…

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Seriously, from the moment Hugh Fearnley-Whittingstall appeared on my TV screen, this is all I have really wanted from life. A small, self sustaining farm, away from the city and all the hustle and bustle that it carries. Spending my time helping things grow, including my children, in an organic, happy, environment.

The thing about these kinds of life goals is they take a lot of planning and risk taking, both things I am seriously sucky at and so remain a bucket list item for when I either, have enough money for it to longer be a risk (who am I kiddings), get over myself and take the plunge or die fantasising about it.

Petrus Jansen is not a man afraid of his dreams though. From a vision of sunshine reflecting his movements he created a world he believed in. His faith as well as, from what I witnessed, strong passion for living an authentic life, made his farm a reality.

Liana, Petrus’s wife, uses the produce from the farm to create items for sale and barter. From olive oil based soaps, heirloom seed packs and yummy breakfasts for her guests. Anno, who we didn’t get to meet, must surely adore growing up between all the animals, plants and butterflies around her.

A very short, actually walkable, drive out the farm is the town of Montague. Restaurants of every kind and for every mealtime. Shops of every kind. When you are done indulging in a bit of town life you can escape back to the farm. A natural pool with bio filters is a welcome refresh in the summer and wall heaters in the rooms are a great addition for winter.

The rooms are spacious and comfortable. With a mini kitchen for tea and coffee and en-suite bathroom with complimentary Kogman & Keisie soaps and creams. For those who need a TV to fall asleep there is DSTV and if you prefer a book, there are bedside laps with ample light.

Breakfast is a treat and sitting in the dining room of the farm house with Liana cooking on the stove feels like you popped over to a friend for bacon and eggs (and mushrooms and tomatoes from the garden).

Want to work on the farm? You can! Liana and Petrus run a volunteer programme during their busy months. Free food and lodging (obviously in slightly less luxurious accommodation) for a minimum of 2 weeks.

Their website is full of information about the farm and the activities. There is also a shop which is still under construction and a very active facebook page.

Liana and Petrus, thank you for the hearty and warm hospitality, my family and I will be back for a proper stay.

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Part of my culinary adventures this weekend will be The Good Food and Wine show. The show has had it’s ups and downs and I am hoping this year will be an awesome one. With thanks to Claire Allen I get to go see for myself and explore new and old stands a-like. I also get to see Claire in action again.

I got a chance to chat with Claire a bit before the show and ask a few questions. Have a read and then come catch her at the Chef’s Open Theatre on Friday at 19:30 or Saturday at 10:30

Who or what Inspires you in the kitchen?

I believe food is love, and every time I walk into a kitchen I’m inspired by how I can show my guests how much I love them through my cooking and every bite.

What is your favourite culinary indulgence?

I do find happiness in a perfectly moist, decadent chocolate cake!

Where did you learn to cook?

My Gran and mom’s kitchen.

What kitchen item would you be lost without?

Besides my Global chefs knife properly my dish cloth… I’m all about cleaning while you cook.

If you could cook for anyone, dead or alive, who would it be and why?

My Great Granny Polly. I never met her but she was an hotelier and inspired my gran and uncle to cook and I believe created the foundation for my cooking journey.

Name your 3 favourite cook books?

I don’t have any I like… I guess I better write one!

Snack attack! What do you grab?

Pretzels or cheese

Name your 3 favourite places to eat out

My palette is so inquisitive I really don’t have a favourite.

Chopsticks, finger or fork?

Fork. I feel like I should be more adventures but fork for sure.

What is your ultimate food and drink pairing?

Wine goes with eveything right?

Wine definitely goes with everything, including…wine

Hope to catch some of you hanging out at the Good Food and Wine show and checking out Claire do her favourite thing, cook with love!

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I have had Willow Creek almost permanently in my kitchen for a good few years, especially with the dark squeezy bottle and their Director’s Reserve has been the closest I have come to the one from the Arab villages in Israel, I could drink it…and we did

We were taken through how they taste olive oil professionally and tried our hand at it with the Director’s Reserve. A little blue glass of perfection as far as I was concerned.

After that we were given full reign on all the deilicious flavouvered oils (which have been created to taste amazing and keep their taste) and the olives and olive pestos. Did you know an olive pesto can only be called “tapanade” if it contains anchovies?

The persion lime flavoured oil is on my list to try and create a recipe for, it’s got a very strong flavour that reminds me of lemon bonbons and while some of the ladies recommended it with tuna I am not sure and I think it could probably elevate some other dishes in a much more profound way.

Our palettes and stomachs primed by the devine olive affair we were lead down the path into the Willow Creek Cafe where we were treated to a warm fire, local wines and a choice of Butter Chicken with steamed rice and popadoms or cute little chicken and mushroom parcels with potato wedges. Simple yet full of flavour. We played around with some of the flavoured oils over our food to see how they changed the flavour.

I would love to go back and spend more time there, a walk through the groves and more dedicated time to the oils so I recommend this beautiful place as a stop to full your eye with it’s beauty, your tummy with the food and the boot of your car with their products.

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I am going to space out this post a little differently. Most of the places we went to deserve a mention of their own and so that’s what I will do for this trip.

We will start in De Doorns in the Hex River Valley. I have stopped here before, at this Engen. For a pee break, for coffee, for breakfast but never for a glass of muscadel. The snow-capped peaks were the background to our short break while we learned a little about the Touws river area, the story behind the Hex in the valley and the train station project that is in the wings.

The one thing that really impressed me was the Photographer Passport. Now bare with me as most of these two days were spent in Afrikaans, which I soon discovered I can follow quite well but still not one of my first 2 languages.

From what I understood. You pop into De Doorns Tourism Bureaux, next to the Engen, Grab a Photographer passport and a map. The passport give you access to otherwise private properties in the valley that are great spots to get great photos and it’s updated every season to insure you get the best vista.

Once you are done galavanting with you camera, pop back into the office to hand back the passport and get your tastebuds tingling with delicious wines from De Doorns cellar, the cellar with the longest harvest season in the world…18 weeks!

Our visit was short but full of information and most of it can be find on the Hex River Valley website, even the legend of the Hex. Check it out as there is something for every season and with the Train Station project just waiting for a go ahead there may soon be even more!

>>Willow Creek Experiece

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My personal life has been a bit hectic. Part of it is the struggle to fall pregnant, we have been trying since April last year. The other day it came to light that I am not ovulating and so I now have a whole new set of pills to pop. The other thing that needs to change is my weight, the slow and steady drop I have been having is not enough anymore, I need to push harder and lose faster so I don’t find myself a year later having exhausted my options and still with no baby.

So I have taken back control of my diet and I will be following the guidlines a lot stricter, at the same time limiting my carb and sugar intake drastically, since Metformin hurts more when you eat lots of those.

Last night I needed something rich and filling after the first day. I knew I wanted chicken but the rest unfolded between shop shelves and kitchen cupboards.

The pasta in my bowl was inspired by my friend Janet from Oetzi and is based on paleo pancakes, sliced up. You can use normal pasta, J had his with homemade gnocchi, or even rice or with nothing at all. Where I use raw cream and raw cheese, normal cream and cheese will work just as well.

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Creamy spinach pesto chicken

Ingredients

• 1 packet basil
• 1 tbs pine nuts
• 2 cloves garlic
• 1 tbs grated raw hard cheese sharp like parmesan or pecorino
• olive oil
• 1/2 large onion diced
• 1 packed bonesless freerange chicken breasts cubed
• 1 packet baby spinach
• 250 ml raw cream
• salt and pepper to taste

Instructions

• Make a pesto by processing the basil, pine nuts, garlic and cheese with enough olive oil to create a paste.
• Fry the onions until translucent and then add the chicken.
• Brown the chicken
• Add the spinach until wilted.
• Add the pesto and stir until well combined
• Turn the heat all the way down and slowly stir in the cream.

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Still to this day it features in my take away list and as a healthier ulternative to most it is a choice on days I just can’t be bothered.

One menu item that I have enjoyed for years, and still struggle to walk out of a shop without ordering is their Chicken Livers. I love chicken livers in most ways but the Peri Peri is my favourite way.

I have trying to perfect a home made version for a while and finally found a recipe that works.

I was sent a box full of delicious jams and sauces from Chef’ Ease, which included a resealable tomato paste. Clean, no added sugar, no starches or horrid preservatives and I can use as much as I need without wasting?!?! Winning on all levels. Together with the livers, the paste _made_ the dish and is now a permanent pantry staple

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Spicey chicken livers

If you enjoy chicken livers and hot stuff you will love this creamy version

Course Main Course

Cuisine Bistro

Prep Time 30 minutes

Cook Time 30 minutes

Servings 4 people

Calories 333kcal

Ingredients

• 500 g chicken livers
• 1 cup buttermilk or kefir
• 4 tbs tomato paste I used Chef’ Ease
• 1 tbs apple cider vinegar
• 4 tbs water
• 2-4 cloves of garlic crushed
• 1 tbs honey or brown sugar
• 1 fresh chilli chopped (or 2 tsp cayene or chilli flakes)
• 1 onion diced.
• Oil for frying
• salt and pepper to taste
• Optional: Cream

Instructions

• Clean the chicken livers and put them in the buttermilk.
• Mix together all the other ingredients, except the onions and oil
• Both the above steps can be done the night before or 30 minutes before cooking.
• Remove the chicken livers from the buttermilk and rince. Pat dry
• In a large pan, on a medium hear, fry the onions until translucent.
• Add the chicken livers and sear until browned on all sides
• Pour the sauce over the chicken livers, adding a bit more water if needed and cook until the sauce thickens around the liver. Take off the heat.
• If you choose to use cream, this is where you add it.
• I served mine on shredded cabbage but can be served with what ever your choice of side.

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Most of my Cape Town life has been spent in the Gardens/Vredehoek area and those who have lived there for many years know that an iconic part of living there is the Gardens Center. Going from a small little mall with a few staple stores to a bustling one stop center close to home.

Many shops and restaurants have come and gone here but one shop has been there from my earliest memories until today: Raith Gourmet. From a quick sandwich after school, to sorting out a craving for german sausage and even an exceptionally delicious steak tartar, Raith had it all.

You seldom walk past and see no one sitting at the tables placed along the outside or perched on a seat inside enjoying a plate full of German specialities and lunch times boast a queue out the door of eager, hungry people. Don’t be fooled though as the service is super quick and the ladies behind the counter move like a well oiled machine.

When I was gifted a media voucher to go and try something I knew I had to do something new. I had had lunch there several times and bought more than my fare share of different sausages and cold meats at the Deli. I had even bought some of the dried goods from Germany but what I had never bought was meat for my braai.

I stood for a while deciding on what to get while the butcher helped out another customer and when my turn came I decided on a couple of lamb chops and rib eye steaks. The butcher was more than happy to chat and knew what the source of his meat was. Although the price point isn’t low I soon discovered that it matched the quality. Simply seasoned, medium rare steaks and well done lamb chops (I like them like that, don’t judge) the meat was melt-in-your-mouth delicious.

So go on, spoil yourself at Raith Gourmet. They spoilt me and I enjoyed it emmensly

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I got up, boiled the kettle and got dressed, made a awesome cup of coffee and headed to my little balcony. I watched the valley wake up and the birds running across the grass, imagining Bug chasing them. I discovered one of my fellow travellers was also awake when I saw his instagrams of a similar view.

Breakfast started with warm little pastries and then bacon, eggs and tomato (hash brown too if you wanted and would you like some mushrooms with that?). Stories and anecdotes, preferred methods of exercise and giggles abound we had to move along, get our bags and head to Paarl.

We met our guide Hybre at Het Gesticht Museum, one of the oldest church buildings in Paarl, it was the slave church and it forms a sort of hub for people to come learn more about their heritage, from there we walked through Paarl learning about the history of several buildings including an old well, hidden in an old age home. Hybre was so relaxed and knowledgeable the walking tour felt more like a stroll down the road with a friend who happened to know a lot. I could have walked by her side for several more hours.

We piled back into our bus and headed for the Taal monument. I have not been before and although I read some information about I had no idea the magnitude of it or the care that was taken in it’s design. I also took the opportunity to grab a cache, which took a little longer than I intended and I dashed back to everyone waiting for me patiently in the bus.

Lunch was at Laborie, a beautiful picnic basket after a tour of the farm and the monument that sits on it. This monument was a little different from the many we saw over the tour as it focussed on the Boers and not the slaves. Laborie do a whole list of tastings including Chocolate and Wine, Olives and Wine and Charcuterie and Wine with a kiddies tasting to keep your kids entertained while you are.

The tapas restaurant’s menu looked amazing too and with a beautiful kiddies play area this is most definitely a place to go as a family. We said our thanks and our goodbyes on the rolling lawn as only 2 of us we going on to the next stop, Drakenstein prison.

The prison itself is fascinating, a farm prison. Drakenstein produces meat and vegetables for other prisons. Formally Victor Verster Prison, it is a low-security prison and was used to hows soon to be released prisoners. Our guide, of Indian descent, was a prison guard at the time Mandela was taken to Drakenstein. He told us about how they used to live (the white guards had the big houses with the big properties as you drove in and the non-whites had the smaller houses further in) but that with the segregation at home, once they were at work they were colleagues and that this helped the transition when apartheid ended.

Seeing the house Mandela spent his last 18 months incarcerated in was surreal. It looked like a typical house in the suburbs, in the 60s, if your typical suburban house was bugged everywhere. A little bare of furniture, due to filming, but still full of history. We sat at the table where South Africa’s future was negotiated. The house has been open to visitors for almost 10 years but only 5 pages in the visitors book are filled because you can only visit by special appointment and that made this a very special end to a very special trip.

I would like to thank Anesca and the Cape Winelands District Municipality for an amazing trip and for really opening my eyes to the beauty right on my doorstep. I will be back to both these towns to explore them more fully, especially Wellington, I think I left my heart there.

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So when the Cape Winelands District Municipality invited me to spend 2 days exploring this region I jumped at the chance.

The first hurdle was finding a way to get to the pick up point in Stellenbosch on time, with TheHusband and Bug going to town there was no way I would make it there and back on time and the car had to stay with them so they had transport on Friday too. So I borrowed Red’s Swift and organised secure parking with the help of the lovely Anesca from CWDM.

Obviously I got slightly lost. I mean I got to the road just fine but drove straight past there offices. Luckily I was not the only one and everyone was kind enough to wait. My travelling companions and I got to chatting almost right away as we drove to Paarl to pick up 2 more guests.

A quick detour to avoid an accident, 2 more guests picked up and away we were to Wellington. We started at the Breytenbach center for tea, coffee and snacks. A tour of the center really inspired something in me. So much talent shown in such unique and diverse ways. I want to spend more time there and possibly with Anne-Ghrett Erasmus by my side, her knowledge and passion, unmatched.

We moved on from there for a tour and lunch at Welbedacht Estate,home of Schalk Burger & Sons wines as well as the meerkat range. After the fascinating tour we did a tasting and lunch at 6. Delicious, out of the ordinary food and a song to part, we left sated and ready.

We took our time on the way to Bosman’s. Stopped at a rose garden and watched the kids walk home from school laughing and relaxed. The clouds cleared enough for the W of the mountain to show clearly and Anne-Ghrett Erasmus told us stories and histories of the places we drove by.

A very good looking gentleman met us at Bosman’s and talked us through the history, present and future of Bosman’s. Their fantastic fare trade initiatives and the passion for the craft of grafting were clear in his voice and that of the man in charge of the various programmes on the farm. A very short tour of the historical winery (a very small winery it is) and a tasting of delicious desert wine.

Our last visit for the dat was Chippas. Like at Mzoli’s, you pick your meat and take it to the braai masters to tan it for you while you enjoy a beer. A marimba band came to entertain us while we waited and we took a tour of Chippa’s party venue, his VIP room and his bottle store.  A deservedly proud businessman.

The day ended at Val du Charron. A spectacular wine farm that caters mainly for french guests and 95% of their wine is sold overseas but they are definitely worth the visit AND the stay. The rooms are beautifully appointed and their rates are extremely competitive. The 3 new 5 star suites are set to be amazing. There is also a Spa on the farm with everything you could possibly imagine and excellent coffee in the rooms.

We got a glimpse at the wine theatre they host and a taste of the best their chef had to offer. We finished off the night with a few laughs, some wine, good coffee and goodnight wishes. If the next day was a fraction of this one it was set to be a good one.

Curling up in my own bed, I sent goodnight wishes to TheHusband and Bug at home without me, set the aircon to the right temperature so I could snuggle under the duvet and drifted off to sleep…

Stay tuned for what happened the next day in Paarl

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Last year, Checkers took us on a wild ride around the cape to experience the different Christmas offerings Checker’s had. We had a lot of fun and really appreciated the gifts we were given. This year was different…in a very rewarding way

This year we had just as much fun giving as we did receiving.

We met at Maria’s in Dunkley square for Foreign Ground coffee and a very (un)Banting Breakfast. Teams were assigned, L-O-V-E was sung and the tweeting started. After many photos with many cameras we hopped on our Taxi and off we went to our first stop of the day, Checker’s in Sea Point. We strategised on our way to make sure our trolley dash was not only successful but better than the other team’s.

You know when you arrive at the shops and you see something happening and there are cameras and people with load voices and laughing and you wish you knew what was happening? Well I got to be on the other side of that. We got behind our sleighs and stood as close to the 2 different isles as the rules allowed and when “go” was shouted we sprinted to do our assigned grabs.

Coming in waaay under 15 minutes and juuuust over our budget we accomplished our goal of being the best for our chosen charity! Little did we know then that the happiness and success we felt in that moment was just a fraction of what we would feel later that day. First, some self indulgence at our next stop.

The Two Greedy Italians say that the best ingredient in food is good company and we had bucket loads of that with the bloggers, writers and foodies that gathered at Jade De Waal’s home. Coupled with premium ingredients from Checkers we were set for a feast. There was a lot of food and laughter, Odd Bin wines and crackers. With full tummies and a giant goodie bag we had 1 more stop to go.

The most important stop of all, our charities. Off we went to Nazareth house to go deliver the goodies we had just bought. Toys for the kiddies, sanitary pads and deodorant for the older girls and sweets and choccies for all. 3 big bags seemed like so much going in but so little going out.

Nazareth house caters for children and adults who need them. In previous years it was HIV/AIDS orphans but today they are a place of safety for little kids and a nurturing, loving and supporting home for special needs children and teenagers. Having volunteered at a similar place in Israel I knew that this place would break my heart and in the short time we were there it did. If you have the capacity to love endlessly and the time to give I urge you to volunteer.

Excitement filled, tummy satiated and hearts glowing we were taken back to Dunkley Square with a true understanding of giving. Thank you Checkers for an amazing experience.

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So when his employees came to him saying that, while the appreciate the hard work he put into spit braai, they felt they were not really involved, he came up with a potjiekos competition. For my international readers, it’s similar to a dutch oven on an open fire.

This created such an awesome buzz in the work place as teams were chosen, captains were elected and recipes were created. I was asked to be a guest judge, along with one other person so the competitors wouldn’t have to feel my dad was picking favourites.

At a another event I attended over the festive period (which I will blog about soon) I decided to ask Jenny Morris to co-judge with me and it was my lucky day as she was free and willing. You don’t get more impartial than that.

The whole day was a huge hit. The minute Jenny walked in you could feel the excitement and the food was incredible. The winning potjie, steak and biltong with cheese, was exceptional but the rest were really good too. Not just acceptable but seriously good. The staff of Big Bodies should be endlessly proud of their excellent work.

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The strip steak has a bit of bite to it so paired with the super soft roasted eggplants the textures were just right, the smokiness from the spices on the steak paired well with the roasted skins of the eggplants and the added freshness of the tomato and onion salad sealed the deal for a 3rd success for the night.

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NY strip steak with twice cooked baby eggplants

Baby eggplants are such a treat and the meaty veg pairs really well with red meat

Course Main Course

Cuisine Bistro

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 people

Calories 761kcal

Ingredients

• 1 pack baby eggplants or regular eggplant cut into cubes
• oil for roasting I used mac nut oil
• 1 NY strip steak
• 1 tsp whole coriander
• 1 tsp ground cumin
• 1 tsp paprika
• oil for frying same as above
• salt and pepper to taste
• 1 to mato chopped
• 1/4 onion diced
• 1 tsp parsley chopped
• olive oil

Instructions

• Preheat the oven to 180 degrees C. Toss the eggplants in the oil and place into the oven for 40 minutes or until soft. In the meantime coat the steak in the spices and set aside.When the egg plants are ready, remove from the oven. Heat a pan nice and hot with a bit of oil and sear the steak for 1 minute on each side (the strip steak is cut thin so it should cook a perfect medium rate at this stage. Add a bit more oil and throw in the eggplants and toss in the seasoned pan. If you would like your steak done a bit more, slice and toss it in at this point. Mix together the tomato, onion, parsley and olive oil. Season everything an serve together.

This is the 3rd in the series of posts with meat sponsored by Checkers. For the first 2 look here and here

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Comfort food for many, this dish has lots of variations but the best part is that it is a great pantry cleaner. You can almost put anything inside (or on top) and it will be a big success.

For this version I used the Venison mince Checker’s sponsored and topped it with cauliflower instead of potatoes

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Hunter’s Pie

Ingredients

• oil for cooking I used mac nut oil
• 1 onion diced
• 1 packet Venison mince
• 2 cloves garlic diced
• 1/2 tsp cumin
• 1/2 tsp paprika
• salt and pepper to taste
• 1 head cauliflower cut into florets
• 1 tbs butter
• 1/2 tsp nutritional yeast optional
• salt and pepper to taste

Instructions

• Heat the oil in apan and fry the onions. Once translucent add in the mince till browned. add the garlic and spices and stir in allowing to cook for about 1 minute then season to taste. Place in an oven proof dish. In the meantime steam the cauliflower. Mash it and add nutritional yeast, butter and seasoning. Spread the cauliflower over the mince and place under the grill until the topping browns.

Notes

Serve with a fresh salad in summer or add some veg in with the mince

This is the 2nd recipe in the series, for the first see here

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Specifically I asked for a New York Strip steak, Venison Mince and Ostrich Steak. I chose Checkers in Canal Walk to go collect my goodies and with the budget set aside for me (R250) I was able to get all those items and their sides

I wanted to showcase some of the ways you can cook these lovely protiens. So many people are scared of venison and ostrich for no reason at all. Healthy, ethical and delicious. I added in the strip steak for fun

So I took over a good friend’s kitchen in exchange for feeding them and produced 3 delicious recipes. This is the first.

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Ostrich and tenderstem broccoli salad

Ingredients

• 1 packet Ostrich steak
• 1/4 cup parsley chopped finely
• 1 tsp crushed black pepper
• 1 packet tender broccoli
• 2 cloves garlic crushed
• 2 tbs olive oil
• 1 tbs lemon juice
• Oil for cooking I used mac nut oil
• Salt to taste

Instructions

• Coat the ostrich steak in the parsley and black pepper and allow to stand for as long as possible. Heat up a pan or griddle pan to a searing heat. Sear the ostrich steak (1 minute each side) and set aside to rest. In the same pan add a bit more oil and toss the broccoli for a minute or 2, remove from the heat into a bowl and dress with the garlic, olive oil and lemon juice. Slice up the ostrich and add to the broccoli and season to taste

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For home cooks it’s called “Grow-your-own”. People pulling up pretty flower beds and converting them into useful veggie patches. For restaurants “Farm-to-table”, either sourcing straight from local, ethical farmers or being both the source and the restaurant.

One such restaurant is Eight. Sitting on Spier with a mission to use the amazing produce that comes off the farm and from what I experienced, achieving the mission successfully.

We were treated to a lovely day, only slightly ruined by the downpour, taking a drive through the farm, visiting the veggie garden, chatting to the team in charge of making this initiative the success that it is. We tasted some excellent wines (still not a fan on Pinotage, sorry) and then whisked off to a delicious and creative dinner.

The food, the wine, even the water were perfect and I love a kitchen you can see into. The team’s passion comes through in all aspects of the experience and I urge everyone to give them a try.

The hotel was also a treat, from the giant room with a fire place to the babysitter who came with a box full of wooden toys that stayed in the room and got much use the next morning. A breakfast spread that would please any pallet, eating plan or fancy and staff that were both attentive and endearing.

I will be back there to stay for a little longer, let my son enjoy the kids club while I really get the chance to see the farm without the rain. Eight only serve lunch but in October when all the rooms of the hotel will be ready, they will start serving dinners too on Thursdays, Fridays and Saturdays

You can read the full press release here or just look below for all the wonderful pictures

The post Review: Eight at Spier appeared first on Add to Taste.

In each stage of our lives we find ourselves surrounded by people who are in the same stage. When you are a student you are surrounded by students, when you fall pregnant you find yourself surrounded by other pregnant families, new families and birth experts. Likewise when you choose to live a healthy lifestyle.

360XBT takes this to another level. Having a dedicated facebook group for discussions and sharing of information helps to build a community. Having regular meet ups on a Thursday night brings a new level to that and now, the added 2 hour work out on a Saturday brings the kind of closeness that normally would come from years of knowing people.

Apart from feeling like the 360XBT is an extended family, I have found a sisterhood within that. A group of amazing woman (and 1 man), each one with her (his) unique journey and goal. These ladies (and gentleman) are my rocks, my diamonds, the shiney lights in my life that make every difficult day worth my while.

Well, the lot of us got together one night for dinner and while our gracious host made dinner we each brought something to nibble. One of my contributions was this mushroom pate. To say it was a hit is playing it down and I am happy to share the happiness that this pate brought with you.

Yes it only has 2 key ingredients (although you could argue that seasoning is key). You can also add fresh herbs, like sage and thyme, to vary the taste slightly.

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Mushroom pate

Ingredients

• 1 box oyster mushrooms roots cut off
• 250 g butter
• salt and pepper to taste

Instructions

• Place the mushroom and butter in a sauce pan on a medium hear. When the butter starts to bubble a little drop to a low heat and cook until mushrooms are soft. Remove the mushrooms from the butter and place in a food processor with the seasoning and start adding the butter in slowly until it comes together.

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To start with I want to wrap up the last two GFWS posts with this one. I was sooo soo lucky that my friend Tammy loves me lots and managed to squeeze 15 minutes of Antonio and Genaro’s time in my direction.

I have written and rewritten this post a million times to try and convey what I felt from the moment Tammy said “Yes!” to the the very end of my time with them. I felt like a grade 1 on her first day at school, a teenager on her first date, like a winner being handed her prize in front of a crowd. These 2 gentlemen, who had previously just been figures on a screen who made me wish for Italy, were about to be real people.

It sounds weird I know but even seeing them on stage at the GFWS, they were still “up there”. Definitely more real than a TV screen but still at a distance.

The show was incredible. Their chemistry made their stage presence sparkle and the smell of the food was enthralling. As with their TV show, the recipes were amazing but the stories behind them were what transported me into a different world.

Meeting them in person, wow that was something I just couldn’t prepare myself for. I was dumbstruck. I am sure I babbled for the first 2 minutes but they did not make me feel like anything other than a welcome guest.

They have been working together for longer than I have been alive and if I consider how much I know about myself it stands to reason that they know each other exceptionally well. When I asked Antonio what is the best part of working with Genaro, his reply “I can give him one look and he knows what I am thinking”. I asked the same of Genaro, his reply “He knows me so well, he knows how I think”

By the time my 15 minutes were up I felt super comfortable. Like I was having a chat with 2 uncles and I could see myself not leaving. In parting Genaro says to send you all love and adoration, my fans and theirs.

They truly brought to reality the truth behind the secret ingredient to [Italian] cooking, good company.

The post To wrap things up: My experience with The Two Greedy Italians appeared first on Add to Taste.

This is the recipe I chose for the launch of my Good Food and Wine show competition. Why?

I love the Two Greedy Italians
I love Italian food
I wanted to find a recipe that was both delicious and clean (or that cleaning up would not change it too much)

This hit all the right notes both with my eating plan, my palette and that of my family and guests.

The deep flavours from the style of cooking, coupled with the freshness of the herbs and olive oil added after made for a delicious dish on a autumn eve. Comforting yet electric.

You could see these 2 fabulous men in action at the Good Food and Wine show on me. Just comment below which of the Two Greedy Italians’ recipes you would love to try and who you would invite to share it with you and stand to win 5 double tickets and 2 VIP packages¹.

Just for fun, if you want an extra entry into the draw, make the dish and post photos on my facebook page or tweet them including @addtotaste and  @goodfoodsa in the tweet.

¹VIP Experience includes entry to the Good Food & Wine Show at the Cape Town International Convention Centre and entry to the Chefs in Action Theatre with VIP preferential seats for your requested Chef.

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Giveaway: Pearl Barley with spinach and mince

Ingredients

• 1 tbsp macadamia nut oil or coconut oil
• 1 small onion finely chopped
• 150 g minced beef
• 200 g pearl barley
• 120 g spinach roughly chopped
• 1 litre vegetable stock
• handful of flat-leaf parsley finely chopped
• salt and pepper to taste
• Olive oil for drizzling

Instructions

• Heat 1 tablespoon of the oil in a large saucepan.
• Add the onion and mince. Cook, stirring, until the onion is soft and the meat seared.
• Stir in the pearl barley and spinach and cook for a couple of minutes.
• Gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before adding the next.
• Continue until the pearl barley is cooked, about 30 minutes.
• Remove from the heat, mix in the parsley and season. Drizzle with olive oil and serve.

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Feeding people, to me, is like giving them a gift. I follow the same pattern. Planning, prepping, agonizing, anticipating and reveling in the joy they experience from the food that I make. There is no better sound to a cook that that of cutlery hitting a plate interspersed with mmmms and sighs.

so when I get to combine the 2, gifts and food, it makes me very happy.

Who am I gifting? You! With a chance to win 5 double tickets and 2 VIP packages¹

In a day or 2 I will be sharing a delicious recipe (image below) with you from one of the guest chefs and telling you exactly how to enter. For a bonus entry, guess who makes this beautiful dish and comment below or on my Facebook page.

¹VIP Experience includes entry to the Good Food & Wine Show at the Cape Town International Convention Centre and entry to the Chefs in Action Theatre with VIP preferential seats for your requested Chef.

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Last week I was all keen on #veganday and even started with oats to cement the decision. I had eaten so much red meat over the weekend that my body was ready for a meat free day. It was a Monday though and between the Spur and Mike’s Kitchen ads on the radio and colleagues in the office actually eating burgers I now craved them.

I started searching for recipes for vegan burgers and was sure that was going to be my meal until something changed in my head and the idea of meatballs was born. Taking all I had learned about vegan burgers I crafted these tasty delights and just threw together a simple sauce, because what are meatballs without a good sauce?

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Lentil “Meatballs” with tomato and zucchini sauce

Ingredients

For the "meatballs"

• 1/2 cup mixed lentils
• 1 cup vegetable stock water
• 1 onion cut into pieces
• 1-2 clove s garlic, whole
• 1/2 cup sunflower seeds
• salt
• pepper
• Macademia oil or coconut oil

For the sauce

• 1 small onion
• macadamia oil or coconut oil
• 1 tin chopped tomatoes
• 3 zucchinis choped
• Italian herbs
• salt and pepper to taste

Instructions

Lentil "Meatballs"

• Cook the lentils in the stock with the onion and garlic until the lentils are soft.
• In a food processesor put the lentils and the rest of the ingredients (other than the oil).
• Allow the mixture to cool.
• Heat a pan to medium high heat and put in the oil.
• Using a bowl of water to keep your hands wet make little balls and fry them in the oil (alternatively, pop them into mini muffin tins and brush with oil. Bake till golden)

For the sauce

• Fry the onion in the mac oil.
• Pop all the ingredients into a saucepan and cook until the sauce thickens.
• I served mine with cauliflower cous cous

The post Lentil “Meatballs” with tomato and zucchini sauce appeared first on Add to Taste.

This recipe is so simple, I did it before going to work. The quinoa cooked while I got ready, the onions I fried when it was done and the stuffing I did at work so that the pepper remained fresh and crisp.

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Quinoa stuffed pepper

Ingredients

• 1/4 cup quinoa
• 1 cup vegetable stock
• 1 tbs miso paste
• 1 small onion
• 2 cloves garlic
• 1 tbs coconut oil
• salt and pepper to taste
• 1 bell pepper

Instructions

• Cook the quinoa in the vegetable stock until the stock has disappeared and the quinoa is soft
• Take off the heat and add the miso
• In the meantime fry the onions and garlic in the coconut oil.
• Add the aromatics to the quinoa and season to taste.
• Stuff into the pepper just before serving.

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This time around, when I tell them about this, a lot of people say that it sounds hard because they don’t know how to cook for something like this. That, plus my need to express myself, has spurred me back onto my blog as it is a place where I chose to inspire others, to show that cooking is not hard and in this case cooking with restrictions can be just as fun and tasty.

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Chicken poached in veg and miso

Ingredients

• 1 tbs butter
• 1 medium onion chopped
• 2 medium tomatoes chopped (or 1 tin chopped tomatoes)
• 2 celery sticks sliced into half moons
• 1 medium green pepper sliced
• 1 tbs miso paste the darker the better
• 4 Chicken breasts on the bone
• Water to cover
• 3 cloves of garlic roughly chopped
• 1 tbs butter yes another one

Instructions

• Fry the onions, tomatoes, celery and peppers in the butter until soft.
• Add miso and stir
• Place the chicken pieces inside and add water to cover. Stir and lower heat to a simmer.
• Poach the chicken until cooked through and remove from the liquid.
• Add the garlic and increase heat to reduce the liquid.
• Fry the chicken breasts in the butter until browned.
• Serve with your choice of side (mine was steamed broc)

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When we moved to Cape Town I discovered the Community Chest Carnival and loved all the rides on it, I imagined myself as one of the protagonists of the Sweetvalley High adventures, enjoying the time with my friends, keeping my eyes open for my “one-true-love” and generally having fun.

Fast forward almost 20 years later and most of those rides make me dizzy or I have gotten to the age where the charm looks more like rust. What does excite me, makes my heart skip a beat and my mind race with plans and ideas is the foodie carnival…Taste of Cape Town.

Instead of planning which ride I will choose, I am studying menus to plan how best to use my crowns. Instead of visions of cotton candy and slushies, my tastebuds are already at the starting block waiting for new and exciting flavours.

Wait, what? You love it too? How about you? never been!?!?!?!  Well then I have some great news! I have 10 Double Tickets to give away. These little gems will get you into the gate of the and secure you a few hours of culinary adventure.

Just leave a comment about your favourite carnival memory.

For an extra entry tweet:
Foodie carnival time with @addtotaste at #TasteofCapeTown http://bit.ly/1rZk1Vq

Entries close Wednesday lunch time. In the meantime, you can read more here

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A big boozey dinner would have been fun except I haven’t gone big on booze in a long time. There really wouldn’t have been much special about it just as a dinner that either was catered or at a restaurant. Of course the people who would come would make it a special time but I wanted something that would make it about me without having my name plastered on everything.

One Friday, while sitting at a launch of some wine, I looked around at how much fun people were having and realised it would be perfect for my party. People cook a dish in pairs, we lay all the foods of our labours on a buffet table and enjoy them.

I then started pricing and realised that all the places I checked were so far out my budget I could either have a party of 5 or change it back to a regular dinner. Jack was sceptical about my idea anyway. He said somethings along the line of ‘That is something YOU will enjoy, not others” and I was all ready to book a table at the Italian club when I was invited to a product launch at Eleven Kitchen.

Chatting to Tracey about my idea her eyes lit up and my dream started coming back to life. I awaited the quote for venue hire and was more than pleasantly surprised. My fantasy of a truly foodie party was to become reality. So I sent out the invitation.

2 weeks went by in a heartbeat and the night was upon us. I was so excited about the party I never even considered for a second any doubts. Tracey and her team at Eleven Kitchen were on the ball and the set up was done smoothly and super fast. The only thing not playing along was the weather.

The Black South Easter rolled in on Friday and caused havoc on the roads, every message I got on my phone made me think someone was cancelling due to weather conditions. To my delight most of them were just to apologise in advance for being late due to the traffic and later on a lot of “I am lost! Help!”

We split everyone in to teams of 2, each team got to pick the recipe they wanted to tackle, a short speech about having fun and the fact that I never stick to a recipe so I am happy for people to improvise as they go and the cooking began. I tried to pair as many “strangers” together so that everyone would get to know each other and it worked well. People were chatting and learning, I walked around assisting and filming and drinking in the incredible vibe that happened in the kitchen that night.

The cooked food being laid out on the buffet was like magic. Dish after dish of delicious smelling goodness put down. At that moment it didn’t matter that the recipes were not really matched or that there was no set menu. Everyone tucked in and enjoyed.

The second part of my plan didn’t really work. Apart from some noodles (which went to the amazing ladies that cleaned up after us) and the chicken soup there was no food left over. On the other hand, it did feed some very hungry people who had worked for their supper

Thank you to my guests, to Tracey and the staff at Eleven Kitchen and to everyone who helped make my idea a reality, I had a blast.

The recipes I handed out are here, some people made changes, added things and improvised others.

The post A foodie 30th appeared first on Add to Taste.

It’s true though, after years of battling with nausea on boats, 3 Mainstay 54 vodka cocktails and it was the best fun I have had in ages. We were treated so nicely, apart from the previously mentioned 3 cocktails there was a 4th and delicious snacks, some yummy models to enjoy and spectacular company.

Mainstay has done something special. They have taken great quality products, distilled them FIVE times and produced not 1 but 4 different vodkas for you to choose from. From clean straight vodka to Mainstay Exotic Fusion: a blend of coconut, coffee and vanilla; Mainstay Tropical Fusion: a blend of mango and other tropical fruits; and Mainstay Island Fusion: a hint of hazelnuts and spices.

Spending the say with them was a real treat from the aforementioned yacht ride, to hand massages and a night at Shimmy beach club, it was really a slice of the Mainstay Island Life but let the pictures tell it all.

The post A full day of pampering and fun with Mainstay appeared first on Add to Taste.

A while ago one of the members suggested a progressive dinner. Obviously it would be lovely to fly all over the world eating but not practical at all and with the way airlines and airports work you would be starving by the time we get to each course. So we are doing a virtual dinner.

This week was my turn to do the fish or seafood course and after all the different uses of fish and seafood over the week I wanted to keep it simple and keep the fish true to it’s form. Also being a week before pay day I needed to use what I had at home and this is what I came up with.

For the majadra I am listing rice as an ingredient as that is the traditional recipe for mine I used shirataki rice pearls and I just rinsed them and popped them straight into the pan.

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Hummus baked fish with majadra and tahina

Ingredients

• For Tahina:
• 1 cup tahini paste
• 1 tbs lemon juice
• salt to taste
• water
• For the Fish
• 2 cups soaked and cooked chickpeas
• 2 tbs tahina
• 1 clove garlic crushed
• 1-2 tbs lemon juice to taste
• Salt and pepper to taste
• 2 fillets meaty white fish I used what we call Angelfish otherwise known as Ray's Bream
• For the Majadra
• 1 onion slices
• 2 tsp cumin powder
• 1 teaspoon smoked paprika
• 1 cup partially cooked rice
• 1 cup cooked lentils
• salt and pepper to taste

Instructions

• Preheat oven to 180 Degrees C
• Put all the ingredients except the fish in a food processor and process till almost smooth.
• Place the fish in an oiled baking dish and season. Cover in the hummus using wet fingers to create an even crust. Place in the oven for 10 - 15 minutes depending on thickness of fillet. Switch on the grill/ broiler to create a nice brown crust.
• In the meantime fry the onions and spices in olive oil until onions are soft. Add the rice and lentils and stir fry until rice is soft. Season to taste
• Mix the tahini paste with lemon juice and salt. Add water slowly, mixing a little at a time. The oaste will seize at first but keep mixing in a little at a time until it creates a runny sauce. Season accordingly.

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These rules blur slightly when you are a poor student. Cereal for supper is totally acceptable and pizza for breakfast happens more often then most will admit. Lunch is whatever you happen to find in the cupboard/fridge or if you hit the jackpot, whatever mom baught.

Then you grow up, get a job, start a family and are back to the notion of 3 square meals at set times and with restricted list of ingredients. Square sounds about right, boring and lacking creativity, predictable. One day you are introduced to a new way of eating. Be it a new lifestyle, or you travel abroad.

This has happened to me. A new way of eating and this inspired lunch the other day, why should bacon and eggs be just for breakfast? Found some beautiful young asparagus, got some quality bacon and I had the day off. The ideal combination for something I had been wanting to try make for a while, coupled with a craving for bacon and asparagus (I only eat those delicious green spears if they are locally grown, which means only in season)

Give it a try, you will feel rebellious and empowered and best of all happy tummy full.

For my non South African reader an oopsie is a bacon wrapped skewer normally put on the braa (bbq). 

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Quinoa rissoto with asparagus “oopsies”

Ingredients

• Rissoto
• 1/2 onion diced
• oil of your choice
• 1 cup quinoa
• 1 litre stock bubbling on the back burner
• 1 clove garlic crushed
• salt and pepper to taste
• Oopsies
• Asparagus spears chalky bits broken off
• Streaky bacon

Instructions

• Rissoto
• Fry the onions until translucent in the oil. Add the quinoa and stir till well coated. Add garlic. Add a ladle full of stock and stir until soaked up. Repeat until the quinoa becomes sticky and creamy. The grains should still have a bit of bite to them
• Oopsies
• Preheat oven to 230 degrees C. Roll the bacon tightly around the spears. Place on baking sheet. Place in the oven. Watch the bacon and turn the spears. Remove from the oven.

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I never grew up with banana bread as part of my life. In fact, the first time I discovered the real joys of warm, fresh banana bread with lashings of salted butter was in my 20’s. I swiftly made up for it when ever possible. When ever there were a few bananas likely to meet their end, they were turned into banana bread. I even invited myself (and my husband) over to a friend’s house when he announced on Facebook that he just put a loaf in the oven.

When I started cutting down on wheat in my diet I searched all over for banana bread recipes with little or no wheat at all. Most of the time I came accross recipes that either didn’t work or required hard to find ingredients, such as coconut flour. I would buy banana bread from the shop with intention of just having one slice and letting my son and husband eat the rest but that never really worked.

Now that coconut flour is so much easier to get a hold of I searched again for a recipe. There are dozens of them online but the one that really caught my eyes was the “Banana+Coconut Bread” by Teresa Cutter from Healthy Chef. It looked like banana bread and all the comments from those who had tried it were positive.

Obviously, as you all know me by now, sticking to a recipe is almost impossible so mine is a slightly modified version but the credit goes Teresa. I hope you try it and enjoy it as much as I did.

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Banana Bread

Ingredients

• 400 g 14 oz ripe banana
• 6 free range / organic eggs
• 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
• 60 ml cold pressed olive oil
• half teaspoon ground cinnamon
• half a teaspoon ground ginger
• 2 teaspoons gluten free baking powder
• 70 g coconut flour
• 20 g chia seed

Instructions

• Preheat your oven to 150 C. (fan forced) 170 C ( no fan)
• Combine banana, oil, cinnamon and ginger, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined Add the coconut flour and chia seeds and mix through. Rest for 10 minutes to allow the chia and coconut flour to expand.
• Lightly oil one loaf tin. Pour batter into the tin and bake for 50 – 55 minutes or until a skewer comes out clean. Remove from the oven. The originally recipe advised to allow to cool then turn out. Everyone knows banana bread is best when hot out the oven. Spead some good quality, grassfed butter and enjoy it

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Yes you read that right but it’s not what you are imagining. Banish the thought of lamingtons and coconut ice. Forget about syrupy koesisters you find at your corner shop. This has nothing to do with dessicated coconut and everything to do with coconut flour.

In my quest to eat healthier I discovered this curious ingredient. At first it was as common as hen’s teeth. When you googled it you discovered it’s available almost anywhere, in the USA. Some places stocked it in South Africa…if you lived in JHB but Cape Town was not keeping up. I went to every health store and dischme, wellness warehouse and even a few regular stores and every one looked at me with “oh you’re one of those paleo freaks” looks or just a “the who what now” expression.

Now it is easier to find with most Health Stores stocking it and an SA company making it. You can check out SOMAMA, they unfortunately don’t sell to the public directly (no matter how much I begged) but they have some very interesting information on their site.

I decided to start experimenting with the coconut flour I had found but true to form, I had a million ideas when I couldn’t find the stuff and now that I had it I had no ideas at all.

Months went by and finally I had settled on idea. I wanted quiche and I wanted to try it with a coconut flour crust. I wasn’t too simple, or too complicated. A common item made by almost every and loved by, well almost, everyone.

I did a classic, spinach and feta. The filling was basic and you can fiddle with it any which way you like.

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Coconut crusted quiche

Ingredients

• For the crust
• 1 cup coconut flour
• salt
• pepper
• 1 tbs coconut oil
• 6 eggs
• For the filling
• 4 eggs
• 1/2 cup milk/coconut milk
• 1 cup cooked and drained spinach
• 1/2 cup feta
• Salt and pepper to taste

Instructions

• For the crust
• Preheat the oven to 160 degrees C. Mix together the flour with the seasoning. Combine the dry mixture with the coconut oil (I use my fingers, you can use a mixer). Add the eggs one at a time until combined. Press into a baking tin and put in the oven until almost golden. Remove from the oven and bring the temperature up to 180 degrees
• For the filling
• Whisk together the eggs and milk. Put in the spinach and feta and mix well. Taste and season liberally. Pour into crust and place into the oven until set.

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Sometimes you just want something so bad you have it, even if you know you shouldn’t. Other times it forces you to be creative. Like having a burger for instance. A juicy patty, crunchy veg and a soft burger bun – all shoved into your mouth in an almost impossible and extremely messy kind of way.

Yes the messy part is the fun part. I never got people who ate burgers with a knife and fork. No matter what position you adopt, a good burger should always make a mess. What is the point of coming out of burger night prestine. No juices down your arm, no sauce stains on your clothes. It’s like going to a music festival and coming up roses.

I had mince ready to go and I was in the mood for TexMex but also had burgers planned for supper. The burgers were simple enough and the toping was easy to come up with, salsa and guacamole, some jalapenos and we are ready to rock but since I am off bread for the moment I took the need and turned it into a recipe. I used coconut flour but if you cannot find it then chickpea or almond flour can work just use 1 less egg.

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Quinoa patties

Ingredients

• 5 eggs
• 1/2 a white onion
• handful fresh coriander chopped
• 1 tsp cumin
• 1/4 tsp smoked paprika
• 1 tsp crushed chilli
• 1 tsp crushed garlic
• 2 cups cooked quinoa room temperature
• 4-6 tbs coconut flour

Instructions

• Preheat oven to 180 degrees. Prepare a baking tray with non stick baking paper or coconut oil. Mix the eggs with all the ingredients except the flour. Add the flour 1 tbs at a time, mixing well. When the mixture gets to a consistency that is loose but moldable make patties to the size needed and put on the baking tray. Bake for about 20 minutes or until golden brown and bounce back when touched

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Checkers are running a competition, where the public can win 1 or 5 R1000 shopping vouchers daily for 4 days of the week, the 5th day will be a ticket give-away with Computicket, to a range of shows, including Dave Matthews Band, Mike & The Mechanics, Simple Minds etc.   The competition will run for 3 weeks continuously from 22 Aug – 12 Sept.

Now, because you are my readers and I love you, I have an extra R1000 gift voucher to give away.

I am going to make you work a little for it. What you need to do is go to Checkers and while doing your shopping I need you to take a picture of yourself. The sillier the better.

Now take the picture and post on my Facebook page. Get your friends to like it and the top 5 go into a draw for the prize.

Easy, neh?

Happy snapping!

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When I took it to work people kept coming back for more so I know it is morish. It is a bit of a fussy recipe but so worth it. The brief this week was to create something inspired by an artist or a work of art.

Van Gogh has always been a favourite of mine. Possibly because he showed that it didn’t matter how precise your lines are, it is the overall beauty that makes art what it is.

My choice piece was originally ‘Stary Night’, but after much thought and planning and jumping up and down on my recipe to try and make it fit, I realised I needed to change my choice. I decided to stay with Van Gogh and see if he there was another creation I could be inspired by. When I saw Wheat Field with Çrows’ I was sold. The brush strokes that made up the wheat reminded me of hot chips and the rest was a process of ideas tumbling out onto the plate. Chicken with sherry, a playful use of pan-fried chorizo and spicy wild rocket to cut the sweetness and my dish was created.

The lines are not precise but the flavours work together to create art on the tongue.

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Pulled chicken and rocket pesto

Prep Time 1 hour 10 minutes

Cook Time 1 hour

Total Time 2 hours 10 minutes

Servings 6 -8 people

Ingredients

• For the pulled chicken
• 1 PnP free-range chicken rinsed and patted dry
• 200 ml Sedgwick's Old Brown
• 4 medium cloves of garlic not peeled
• 1-2 Tbsp olive oil
• 1 onion sliced
• 3 cloves of garlic peeled and sliced.
• You will need tinfoil
• For the French fries
• 6 potatoes peeled and julienned
• Oil
• If using the baking method you will need 2 tbsp of flour.
• For the wild rocket pesto
• 1 bag PnP wild rocket
• 1/4 packet PnP pecan nuts
• 1/2 lemon juiced
• 2-3 tbsp olive oil
• For the chorizo crows
• 1 chorizo
• A dash of imagination!

Instructions

• For the pulled chicken
• Preheat oven to 180 degrees.
• Rub the olive oil on the chicken and under the skin. Place in a roasting tin with the garlic and the Sedgwick's Old Brown. Cover with tinfoil. Put in the oven for 1 hour. Half-way, turn the chicken over and return, covered, to oven.
• On a low heat, caramelise the onion.
• When the chicken is ready, remove it from oven. Remove the meat from the bones and keep in liquid. Squeeze the roasted cloves into the liquid . Discard skin and bones.
• Bring the heat of the pan up to medium. Add fresh garlic and fry until they start getting colour. Add the contents of the roasting tin to the pan and allow to cook until the liquid reduces and coats the chicken.
• For the French fries
• Put the potato pieces into cold water for 20 minutes.
• *Air fryer method*
• Drain and pat dry. Coat chips in 1 tablespoon of oil. Put in a preheated air fryer for 18 to 20 minutes, shaking the basket occasionally.
• *Baking method*
• Preheat oven to 200 degrees. Drain and pat dry. In a paper bag put the flour. Add the chips. Shake. Put in 2 tbs oil. Shake. Line up in a prepared baking tray (if the chips touch they won't crisp up). Bake until golden and crispy.
• *Frying method*
• Parboil the chips in clean water. Drain and shake around in the colander to rough up the surface. Place in the fridge. Heat up the oil. Fry the chips, taking care not to overcrowd the chips as it will cool your oil. Pop on paper towel to drain off excess oil.
• For the wild rocket pesto
• Put all ingredients except olive oil into a food processor. Slowly add the oil a little at a time until pesto comes together.
• For the chorizo crows
• Heat a pan on high heat.
• Slice the chorizo lengthways. Carve out the rough crow shape.
• Put in the pan and fry for about 30 seconds each side (the slices with the 'skin' on will likely curl. They make a good chef's tax). Place on paper towel to drain excess fat.

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Inspiration behind this recipe: Weather really does play a big part in what I decide to cook − not just for this competition, but ever day at home.
In the Cape, the snow has capped the mountains on both sides and even on a sunny day the air has the kind of coldness to it that you can crack if you step too hard. Then the rain came and with it the sniffles and I was ready to make good-old Jewish penicillin for my family. This chicken soup, though, is very different from the norm, but full of all the same goodness.
Served warm with the fluffy dumplings, it is both filling for the tummy and satisfying for the soul

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Tomato and leek soup with thyme laced dumplings

Ingredients

• For the soup:
• 1 pack PnP free-range chicken wings
• 2 tsp thyme leaves fresh is best
• 2 tsp salt
• 2 tsp pepper
• 1 Tbsp olive oil
• 2 leeks roughly chopped
• 1 can PnP chopped tomatoes
• 750 ml water
• 1 butternut cubed
• Dumplings
• 1 cup Spekko Parboiled Long Grain Rice
• 3 cups water
• 1 tsp thyme
• 1 tsp baking powder
• 1/4 cup cake flour
• Salt and pepper to taste
• 2 eggs

Instructions

• For the soup:
• Coat chicken wings in thyme and seasoning.
• In a pot on high heat, brown the wings in the olive oil. Add leeks and mix. Strain tinned tomatoes over the pot and discard the pulp. Add water. Put on low heat and cover. Add butternut and simmer for 10 minutes before serving.
• For the dumplings:
• Cook rice in the water. Cook for 30 minutes, covered. (Check to see if the rice is overcooked otherwise add more water and cook longer.)
• Put rice in a food processor with all ingredients except eggs, till it all comes together. Add eggs and allow to cool.
• Bring a pot of salted water to a rapid boil.
• Shape mixture into balls (have a bowl of water handy to wet hands between rolling). Put into the hot water. When they float let them boil for 1 more minute and remove.
• To serve:
• Pour the warm soup into a bowl, add the dumplings, enjoy!