Rainbow trout, which the Edwardians introduced to South Africa from the northern Pacific about a century ago, is the most beautiful fish, pearly on the outside, sensuously slinky to the touch – it will fly out of your hands of its own accord while you’re washing it under cold running water – and, when you slice into it once it’s cooked, offers you beautifully saffron-tinged flesh that is wonderful to eat.
Sliver’s Silvers are bespoke awards for restaurants in Cape Town and the Winelands, a mark of respect for a select few eateries from someone who has been observing and commentating on the restaurant scene in the region for 30 years. Sliver’s Silvers are not a ‘Top 10′, nor are they fixed to a given year. The [...]
I enjoy single-malt whisky as much as I don’t enjoy being pushed off the road, and I am prepared to attempt to drink BMW drivers under the counter any day, just as long as it is on their tab. Having said that, obviously I would be ineligible to drink in the hallowed portals of a Beamer Lodge.
Christmas, and then the detritus. Tawdry baubles suddenly looking out of place. Tinsel seeming much tattier than it did yesterday. The tree denuded, a parody of its formerly shiny, glittering self, like a party belle waking next morning with dishevelled ballgown and smudged mascara.
The future of South Africa’s restaurant industry is in safe hands, as Cape Town gourmand-about-town Aubrey Ngcungama informed his Facebook legions during a sunny lunch at the Granger Bay Hotel School Restaurant the other day. It sure is.
ANNOUNCING the first annual Sliver’s Silvers – awards for great restaurants and great food in Cape Town and the Winelands, to be given by www.sliver.co.za. Coming early in the New Year – and featuring some very exciting innovative award designs. More to be revealed in due course.
The humble hamburger is to everyday food what the Volkswagen Beetle is to the motor industry: an old standby that never was all that exciting to begin with but which has become a beloved staple because of its perseverance, its pluck, and in the way that it stands in its own space in its own way, and refuses to die.
This is not just any meal, but six fine courses of the food of the man who in my opinion is the finest chef working at the Cape at the moment. Peter Tempelhoff can put as much flavour in one tiny sliver of food as some chefs cannot quite manage to get in an entire hog on the spit. His modest, softspoken demeanour belies a skill that few chefs possess, even at this level, and quite frankly it was the Dom Pérignon that was having to hold up to the excellence of almost every morsel that was sent out.