When my Karoo friend Elaine Hurford posted a Facebook status about how watermelon pips were the Next Big Thing in food, darlings, alarm bells went off everywhere, in my head, in the lounge, in the washing machine (actually, that might have been the end of the cycle), in the garden, in the street outside.
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.