To follow on from the Ernest Hemingway quote, you can’t get more local than this, The Botanical Bar creates new things with local botanicals. Everything from bitters to shrubs, aperitifs, cocktails and food.
There is an impressive selection of carefully created drinks, a stand-out one was The Cederberg consisting of KWV 5 Year Brandy, hoenderbos foam, hoenderbos syrup, spicy bitters, orange juice, lime juice and sparkling water.
Enjoy that with African Wormwood (Umhlonyane) and naartjie marinated olives or roasted carrots with nutmeg Pelargonium and caramel praline, absolutely amazing!
The Twelve Apostle Hotel has the unique distinction of being located along a long stretch of unspoiled natural coastline, boasting unparalleled views of ocean sunsets.
For their Christmas eve dinner they really roll out the red carpet with a huge selection of breads, cold buffet, hot buffet, carvery and desserts. You can enjoy all manner of South African and international delicacies to your heart's content.
Among the many delicious things on offer the carvery will be featuring Cajun barbeque spiced beef fore rib with a pink peppercorn jus and an oven-roasted leg of lamb marinated with rooibos and thyme jus.
Dig in and be merry, the food will be divine and the atmosphere relaxed.
This Christmas you can expect an excellent turn out at Harvey’s at the Winchester. You will be presented with a delicious five course gourmet menu (wine pairings optional) and live entertainment.
The amuse bouche is a chicken and ham Terrine with a chive crème fraîche. This is followed by a melon and caramelized Pancetta salad with rocket, melon, goat’s cheese, pancetta, caramelised onions and a balsamic glaze.
The mains are either a fillet of beef stuffed with peppadews, spinach and parmesan cheese, served with baked mushroom & risotto rice, braised baby onion and thyme jus. Or you can opt for the tomato crusted Kingklip with basil flavoured potato mash, confit tomato, and basil cream. The dessert is called Peach vs. Lychee and sounds amazing.
You can enjoy all of this from the main restaurant with all the views or from the colonnaded courtyard.
Hohenort is a luxurious and old-world wine estate in Constantia and is surrounded by nine acres of perfectly manicured and award-winning gardens. It is a visual spectacle to behold and their wine and food is also far beyond all expectations.
There is a set menu (with vegetarian options if you wish) that include starters such as Kroondal duck variation smoked breast, confit leg and Mousseline, toasted Brioche, almonds, blackcurrant gel or an atlantic ocean yellowfin tuna Viscaina pepper, jalapeño compressed apple, cilantro and cucumber salad with sour cream.
In this week of cooking and learning, we can not forget kids and their amazing imagination, food and creativity are a fantastic way to explore tastes and broaden horizons.
They have various holiday and regular weekly programs for kids aged 3-12 years old allowing children to discover all about cooking, baking and desserts. This allows their creativity to blossom on the plate, but also opens their palates to new experiences and flavours.
The kids are in good hands and a special focus is put on safety around the kitchen. This is a brilliant opportunity to make friends and bond over food.
Ginger & Lime is a special kind of place, as the website says:
“Something very special happens when people of all ages from very different backgrounds get together & share in the preparation & eating of food. There is a deep connection that happens. This experience feeds not only the body, but also the soul. People become present, grounded and focussed as they get stuck in to cook together as it is hard not to be, when using a sharp knife, or tasting a sauce to see exactly what it needs to make it perfect."
This venue is in the heart of a beautiful building a stone's throw from the sea. Every style of cooking is accommodated and there is a full set of courses in the culinary arts for you to choose from on their site. The team is amazing and welcoming, and you will have learned a lot by the time you are done there!
In an excellent combo of food, fun and learning, this week we are looking at expanding your culinary repertoire and delving into new tastes and avenues you may have not considered before. We’re learning to cook, people! Grab your chef hat and notepad, let’s get sizzling.