Baguette with fresh lettuce, camembert cheese, baby tomatoes & asparagus. Drizzled with olive oil and balsamic vinegar for lunch. Perfect for a lovely summer day.
Category: <span>Food and Drink</span>
I have always known spring onions to be basically baby onions that have not really grown fully. Well, check these out. I received them in my weekly delivery from Ganics, a company that deliver the most amazing organic fruit and vegetables.
Not only are they bigger than regular onions, they are “habanero onions”. They are the most frighteningly hot onions that I have ever eaten. Scary, but yummy!
…in an Octopus’ garden in the shade. Or at St James Station. This eccentric little restaurant has been running since 2005. They have a small and simple menu, but the food is always good and always freshly made!
The restaurant is in part of the old station building. Although it is not a Beatles Tribute restaurant, or anything so cheesy, they unashamedly take a lot of their inspiration from the Beatles, with pictures of the Beatles making appearances all over the place, including on the wall and in the menu.
Pop in if you are in the area; you will have a wonderful experience. By the way if you are feeling poetically inspired while eating, just ask for a black marker and find a space of wall. The walls are covered with quotes and comments from the various patrons over the years.
A carrot a day keeps the doctor away. Well at least that is what I was always told as a child (ok so it should be an apple a day). But I was told that carrots are good for your eyes, and my blind wife loves carrots, and they didn’t seem to do much good for her.
Fresh Organic Carrots
However, there is nothing to beat fresh fruit and vegetables, especially organic vegetables. And what better way to enjoy organic vegetables than to have them delivered directly to your door? I have just signed for a great business in Cape Town called “Gannics”, and they deliver a fresh box of organic fruit and vegetables every week directly to your door.
Organic Vegetables, ready to be grilled
Today I received my first box and I am very impressed. We received lettuce, gem squash, patty pans, carrots, bananas, potatoes, asparagus, fresh beans and onions. I received a little bit of everything; and it should just about last a week. They are excellent quality; I am very impressed, and hope that more people support them.
By the way, they will also take away your old newspapers when they deliver a fresh box.
One of the best parts of summer in Cape Town is the availability of fresh fruit and berries. There is nothing that can beat the flavour of fresh strawberries, I can eat them by the handful. Best of all, they are for sale on almost every street corner (and even growing in some of our gardens).
I never eat them with cream or sugar; they are best simply chopped in half and eaten as is.
A chocolate skull found in a remarkable shop in the lanes in Brighton. They specialise in morbid and gothic chocolates and cakes.
It is rather bizarre, but the artwork is absolutely amazing. I forget the exact figues, but the cake costs something like 200 pounds, but it feeds about 100 people.
The shop is called choccywoccydoodah, and their website is www.choccywoccydoodah.com.
I think that their other shops do regular chocolates, but not this branch.
I just couldn’t resist taking this picture of my dessert. Strawberry cheesecake served in a martini glass. It was really yummy!
If you want some, you will have to visit the Port Elizabeth Golf Club, where I attend the Algoa Toastmasters 50th birthday celebration function.
I have been working in Durbanville for a couple of months now, and I am still trying to figure out the good spots to go for lunch. Today I found one more great spot, courtesy two friends who live in the area that treated me for sushi for lunch.
We went to a little spot called Maz Sushi. My hosts have been there several times, the restaurant seem to attract many regulars, which is always a good sign.
The restaurant is a very simple and functional spot (perspex table covers and paper napkins). However they have a good (and cheap) wine selection, including some really great wines. We shared a bottle of Durbanville Hills Sauvignon Blanc, which cost about R90.
The sushi is great and really good value for money. Everything is made to order, and there is a huge selection. They also have a variety of platters, from a simple 4 item platter, through to huge platters (50+ pieces). I enjoy the platters because you always get a good selection. Oh, and they also cater for functions and take out :-)
Did I enjoy the food? Absolutely.
Will I be back? Without a doubt! Great food, well worth the visit.
Maz Sushi, 112 Edward road, Durbanville (cnr Durban and Edward road), 021 910 1102
Tuna and salmon sashimi and rolls
Don’t forget that tomorrow is National Braai Day, the most important public holiday on our calendar. It doesn’t matter what you braa, but you have to braai something!
You can do some seared tuna
or some wors
How about smoked chicken on the Weber?
Don’t forget the garlic bread
And if you need any help, here is a step by step guide.
The braai is probably one of South Africa’s most traditional meals. It is practised by all cultures in South Africa, and as often as possible! Probably the only thing that will prevent a South African from having a braai is a rugby game, in which case they will probably simply braai before or after the game!
If you drive through any suburb in South Africa on a summer weekend, you will smell the delicious smell of grilling meat.
Braaing is a very casual and social affair, but there it is taken quite seriously by the cook. You simply NEVER interfere with somebody else’s braai without asking them very politely first (even if the meat is burning!)
So, what exactly is a braai?
Very simple really, it is a South African BBQ. However, it is almost always cooked on wood or charcoal – very seldom on gas. A braai will typically consist of one or more of the following:
- lamb cutlets (chops)
- sausage (boere wors – literally farm sausage made from beef)
- traditional pork sausages
- beef steak
- chicken pieces or kebabs
- beef or pork ribs
Let’s get going
You will need a braai (in which to make the fire). Many public picnic sites have brick braai’s available, or a Weber will do. You will also need wood or charcoal – we often buy “brikettes”, which are small round compressed pieces of charcoal.
Blitz, which is a paraffin-based firelighter, helps to get the fire going, but if you are a boy scout, matches and an axe will do!
Put a few pieces of the blitz (firelighter) onto the grid
Light the blitz. and give the coals a few minutes to start burning. Note that with the braai, you will always use “direct heat”.
Lighting the wood fire
Some nice coals starting to burn – it should take about 40 minutes to get good coals.
While waiting for the wood to burn, cook some garlic bread on the fire.
Garlic bread ready to eat – yummy!
From top to bottom – wors (beef sausage), chicken, and chicken kebabs in the front. You can also see some ostrich kebabs at the top on the far right.
Braaing is thirsty work – you will need plenty of liquid refreshments
When you can hold your hand above the grid for three seconds, you are ready to cook. Put the meat onto the grid, turning every few minutes or so.
Looking good – almost ready to eat.
After about two beers (40 minutes or so), you are ready to eat, so dig in!
Ready to eat – looks great, doesn’t it?
After a good braai, the plates will be empty!
One more think, we often have “bring and braai’s”, in which the host supplies the fire, rolls and salads, and the guests all bring their own meat and drinks. Simple and easy.
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