Food

Food tastes better when you eat it with friends and family!

Eating Out, Food, Restaurant Reviews, Taste

Graciales at Peddlars & Co

Graciales

Peddlars & Co in Constantia, has definitely become one of the trendiest spots in the Valley. Chef Brad Ball has to date, stamped his name on four distinctly different eating and drinking experiences – all at one festive destination.

The latest addition to the Peddlars & Co fold is Graciales, a trendy new spot in the heart of the Constantia Valley.

At Graciales the emphasis is on sociability, the sharing of delicious food and interesting drinks, all in a vibrant setting.

The decor at Graciales is trendy and modern, with pops of flamboyant colour! I especially love the Pendant Consol lighting!

Graciales is the perfect spot to unwind after a hectic week! What better way to spend a Friday night, than by having a few cocktails at the bar and sharing plates of delicious food, with good friends.

Highlights on the menu, for me, would naturally have to be Chef Brad’s famous Beef Tataki, as well as the Sticky Pork Belly! Other equally delicious items on the menu include: Tzatziki & Pita Breads, Sticky Vietnamese Ribs, Antipasti Board and Lamb Flat Bread.

Four desert there is a selection of yummy Petit Fours, Chocolate Truffle, Turkish Delight or my favourite bite-size Lemon Tarts. For more details check out the Graciales Menu.

Contact Details: Call Graciales at Peddlars & Co to make a booking on 021 794 7747 or alternatively email them. Location 13 Spaanschemat River Road, Constantia, 7800, Cape Town. Directions: From Cape Town, turn into Ladies Mile from the M3 freeway and turn left. Just before the first set of traffic lights, turn left onto Spaanschemat River Road, you will find Peddlars on your right.

Photo Credit: 1,2, 5 Claire Gunn Photography and 3 & 4 ©FAR Photography

Disclosure Ranking:4

Eating Out, Eating Out With Children, Food, Restaurant Reviews, Taste

Pasta Café Green Point { Taste Review }

Pasta Café

After a recent trip to Italy, I have become reluctant to order pasta dishes when I eat out. I think this is largely due to the fact that I know they will not measure up to my Italian experience! True Italian food is simply prepared, using only the freshest local ingredients.

When the invitation to try out the Pasta Café Green Point, popped into my inbox, I was intrigued to see if they lived up to their promise…

Pasta Café offers an authentic Italian experience that is on-the-go. Our pasta is prepared fresh, daily and we take an average of 6 minutes per meal preparation from flour to the palate. Using only the freshest ingredients, each dish is prepared with that secret ingredient only a true Nonna can add – Love.

With the promise of pasta just like Nonna’s, we set off to Green Point to experience it for ourselves.

The Restaurant ~

The Pasta Café Green Point is located on the popular strip in Green Point, on Somerset Road. Nestled in the shop front of the Cape Royale Luxury Hotel, it is within walking distance of the Cape Town stadium and other CBD attractions. Pasta Café is cozy and quaint – definitely more of a café than a restaurant.

The lack of good authentic, home-made pasta was the motivation for the concept behind Pasta Café. The owner, Tyron Pillay, who hails from Johannesburg, felt there was a definite gap in the market for a store that made fresh pasta daily using only the best ingredients.

Everyone has nostalgic memories of their favourite meals from their childhood. This is exactly what Pasta Café wanted to bring into their menu. Good authentic rustic Italian fare with a restaurant quality meal that is on-the-go. From this concept, “Just like my Nonna’s was born”.

The Chef ~

Head Chef Martin Van Der Walt, grew up with a strong French influence, from his grandmother. He learnt from a young age how to enjoy great meals, made from scratch using locally sourced seasonal fruit and vegetables. Having such a great foundation from his paternal grandmother helped to shape him into the chef he is today.

Once he left school he was fortunate enough to work at Italiano in Johannesburg, under the mentorship of Hugo and Maria from Bologne. Martin was given a wonderful foundation in the basics of making authentic Italian fare, just like their Nonnas made it. His love for cooking was awoken once again and he decided to make it his career.

When Martin was approached to work for Pasta Café he jumped at the opportunity, excited to be involved in this unique concept. Finally Martin was able to use his wealth of experience and knowledge, to put together a great menu incorporating the essential elements, which make Pasta Café such a wonderful Italian experience.

The Experience ~

While perusing the menu we snacked on beautifully fresh bread, dipped in olive oil and balsamic vinegar – so simple yet so yummy!

Martin, the head chef, suggested trying six different dishes off the menu and sharing. Giving us all the opportunity to try a variety of dishes.

My hubby Grant loves Carbonara, so this was his first choice. Carbonara is a combination of fresh cream, egg, pecorino cheese, parsley and bacon. This was a huge hit!

The dish on the menu which caught my eye, was the Lamb Thyme Agnolotti – pasta filled with garlic, lamb, thyme and ricotta. It was absolutely stunning and definitely my favourite.

Next up is a firm family favourite! Pasta Alfredo – a combination of oak smoked bacon, mushrooms, cream and pecorino cheese. I loved the smokiness of the bacon!

We decided to try one seafood option and went for the Salmone. This Pasta Salmone, was a bit different to the ones I have had before, which tend to be quite creamy. The Pasta Café Salmone combines smoked salmon, white wine, fresh chillies, red peppers, leeks, lemon zest and parsley. I would say this is the perfect dish if you are watching your weight and don’t want anything too heavy.

My daughter loves Pesto, so naturally we had to try that. I on the other hand, am not a lover of pesto but the Pasta Café’s version is lovely. Fresh basil pesto, parsley and fresh cream – very simple but very tasty!

Lastly, on Martin’s recommendation, we tried the Roast Butternut Agnolotti. A stunning combination of roast butternut, pistachio buts and burnt butter. This was probably my second favourite out of all of the dishes {it is difficult to choose they were all that good!}. I think the addition of pistachio nuts, is what makes this dish special.

The Pasta Café offers the option of a single or double portions, as well as a great new family size meal! You can opt to sit down or take-away, with an choice of 6 different pasta types, all freshly made. They also offer one gluten free option, which changes daily.

Another great offering is being able to order bigger dishes for a dinner party at home or a special birthday. The bonus is you do not need to cook but can still impress your friends and family! Simply order ahead of time and collect on the day of the party.

Check out the Pasta Café Menu for more info on all the dishes they have on offer. Call Pasta Café on 076 089 9174, to place an order or book a table or email them.

Location: Shop 1 Cape Royale Luxury Hotel, Green Point, Western Cape

Disclosure Ranking:4

Eating Out, Food, Restaurant Reviews, Taste

Terroir New Winter Menu

Terroir at Kleine Zalze ~

When the invitation to visit Terroir Restaurant, at Kleine Zalze, arrived in my inbox, I was over the moon! Disgracefully I have never been to Terrior before, so it was definitely high time I got there.

Just to mention one important fact before I discuss the new Terroir Winter Menu – I absolutely adore Kleine Zalze red wines, I would go as far as to say that they are among my favourite, favourites!

About Terroir ~

Terroir restaurant opened its doors in October 2004 and has since become one of the most sought-after gourmet destinations in the Cape Winelands, placing Stellenbosch prominently on the culinary map.

The restaurant is located on Kleine Zalze, a family owned wine farm in Stellenbosch, which has risen to prominence both in South Africa and internationally, thanks in particular to its award-winning Chenin Blanc and Shiraz wines.

I was quite surprised that the interior at Terroir is rather understated, what I would call country elegance – not pretentious at all! I am not sure exactly what I was expecting but I think something a bit more stuffy. The surprise was rather pleasant and I found the atmosphere warm and inviting.

Terroir recently celebrated its 10th anniversary with the launch of ‘Terroir –the Cookbook’ (Struik Lifestyle), which depicts the synergy between the restaurant’s deceptively simple food and the highly acclaimed wines of Kleine Zalze.

The Chef ~

Terroir Head Chef Michael Broughton’s cooking style is grounded in classical French techniques and his trademark sauces have become the cornerstone of the award-winning chalkboard menu.

Since opening in 2004, Terroir, thanks to their inspired chef, has achieved an Eat Out ‘Top 10’ restaurant award eight years out of 10 – a remarkable achievement in the Cape. Readers of Condé Nast Traveler US have just voted Cape Town as their third best food city in the world.

Even though Terroir is very popular with international vistors, Michael had loyal, local customers in mind, when creating the new Winter Plates offering, in addition to the a la carte menu.

I want to portray warmth, comfort and generosity on the plate, while still offering value for money. The Winter Plate is a hearty meal in itself, but it may just as easily form part of a two-or three-course meal simply by choosing extra courses from the a la carte menu. It really depends on the occasion or how hungry you are. ~ Michael Broughton.

Winter Plates ~

The Winter Plate selection includes a choice of Dry Aged Angus Sirloin or Fish of the Day, which is complemented by a glass of Kleine Zalze Vineyard Selection wine.

Winter Plates are served with inspired accompaniments. To die for roast potatoes, twice-cooked fries or roasted root vegetables accompany the steak and a crunchy winter salad or a ragout of tomatoes, white beans and mussels, pair well with the fish. Accompaniments will change throughout the season, depending on the produce available.

Chalkboard A la Carte Menu ~

To wet our appetite, before the main tasting, we were presented with freshly baked bread and a selection of delicious canapes.

For starters we had the Fried Buffalo Mozzarella, Grapefruit, Brown Butter and Baby Beets. A delicious combination of creamy cheese and the earthy flavour of baby beets. The starter was paired with the Kleine Zalze Barrel Fermented Chardonnay, which complemented the dish beautifully!

Wintry newcomers to the chalkboard menu include a starter of braised chicken wings with corn, ginger, miso and boudin blanc as well as a Vietnamese-style Pho, given the Terroir touch.

The Pho was an aromatic combination of Fillet of Angus Beef, Egg Noodles, Foie Gras, Sprouts, Greens and Tofu and was paired with the Kleine Zalze Cellar Selection Pinotage 2012.

I have always loved the combination of fresh egg noodles, crunchy greens and a punchy broth. A pho may be a humble dish, but the same fundamental cooking foundations I believe in still apply. ~ Michael Broughton.

Main courses include a succulent springbok pie with corn and curry butter, roast chicken with foie gras, truffle and mushroom and lamb two ways with yoghurt cream, smoked paprika and mint oil.

We tasted the Springbok Pie, with Bacon, Baby Veg, Curry Butter and a Slice of Loin, for mains. It was utterly divine and definitely my favourite dish of the day!

The Springbok Pie was paired with my favourite Kleine Zalze Vineyard Selection – Shiraz!

For dessert we enjoyed a sophisticated but fun take on a classic Rum Baba, made instead with with Cognac and served with Marshmallow Ice Cream, Chamomile Jellies, and ‘Tie-dye’ Pineapple. I must admit I was a bit concerned that the marshmallow ice cream would be too sweet but it was absolutely heavenly! Desert was served with the Muratie Amber Forever 2013 desert wine.

Alternatively you can end your meal with Roast Pear, Hazelnut Cannoli, Chocolate Sorbet and Orange Cream.

Whether a Winter Plate or a multi-course feast from the a la carte menu, the creation of every dish produced in Terroir’s kitchen speaks of authenticity and provenance, and is a labour of love. ~ Terroir

I highly recommend you try the new Terroir winter menu! It was an absolutely delicious introduction to this wonderful restaurant!

The Winter Plate includes a generous glass of award-winning Kleine Zalze Vineyard Selection wine (a choice of red or white) and costs R195 per person. It is available, together with the a la carte chalkboard menu, for lunch and dinner, from 1 May 2015 to 30 September 2015, Monday to Sunday (including Sunday lunch). {Not available to tables or groups of 9 pax or more.}

To reserve a table, call 021 880-8167 or email Terroir.

You can also take advantage of the 2015 Winter Special: Eat & Stay at Kleine Zalze Lodge , which Includes 1 Night Accommodation at the Lodge, Winter Plates at Terroir and more, starting from R650 p/p – for details check out the Kleine Zalze Blog.

Disclosure Ranking:4

Desserts, Eating Out, Food, Restaurant Reviews, Taste

Taj Cape Town Afternoon Tea

I recently spent a wonderful afternoon, with one of my closest friends, at the Taj Hotel Cape Town. I could think of nothing better than afternoon tea, at a luxurious hotel, in the heart of the Cape Town CBD. What a treat and some much needed girly time! [Read more…]

Eating Out, Food, Restaurant Reviews, Taste

Spasie Underground Restaurant

If you love eating out but are in need of something a bit different, then Spasie Underground Restaurant is definitely the place for you! When I first saw mention of Spasie Underground Restaurant on Twitter, I was most intrigued. Which would make it was no surprise, when the invitation to dine there popped up in my inbox – I jumped at the chance.

Spasie Underground Restaurant is certainly not your run of the mill eatery! Nestled amongst the eclectic mix of bulidings in Bo-Kaap, once the HQ of Haas Coffee, Spasie is both unexpected, as well as charming, which makes the concept even more successful.

A dining experience rather than just a meal out, Spasie Underground Restaurant is the concept of Greg Zeleny, who you may know as the founder of Secret Eats. At Spasie, guests gather at a long chefs table for a more intimate evening of dining, enjoying great company, amazing food and wine.

Each week a guest chef is invited to Spasie Underground Restaurant, to create a custom 4 or 5 course menu, complete with wine pairings. Chefs are given complete creative control, giving them the opportunity to move away from their daily routine and create something truly magical and different in the Spasie kitchen!

Spasie is open Wednesday, Thursday and Friday for dinner and soon to be open for Sunday brunch. The “chefs table” menu is on offer on Thursday and Friday evenings, with Wednesday themed as a “speakeasy” evening, also known as #PWW or Pocket Watch Wednesdays.

Our menu was prepared by Chef, Jaco Redelinghuys from Yoco Eatery in Durbanville Cape Town. Chef Jaco is all about bringing fine eating to everyday life, he is passionate about food and fresh produce.

The art is in the eating. ~ Jaco Redelinghuys

The wines paired with our menu, for the evening, were all from Kaapzicht Wines in Stellenbosch. We started our evening with a French Onion Soup Tarlet, paired with the Kaapzicht Chenin Blanc .

Next on the menu was a beautifully presented Vegetable Mille Feuille. The vegetables were wonderfully al dente, lightly charred, with a slight smokey flavour. The mille feuille was served with creamy Goats Cheese and a delicious Parmesan Crumb, for added texture. The dish was paired with a marvelously crisp Kaapzicht Sauvignon Blanc.

As a palette cleanser Jaco served a Passion Fruit Sorbet, made from home-grown passion fruit – it was amazingly zingy.

For mains we enjoyed a perfectly cooked Fillet Mignon, served with La Pomme de Terre, Root Vegetable Puree and Green Beans. The fillet was paired with the Kaapzicht Cabernet Sauvignon, which complimented the dish beautifully!

For desert Jaco served the masterfully crafted and aptly named French Countryside in Autumn. When the dish first arrived, we were all in awe of the creative genius behind such an artfully presented creation – it really looked too beautiful to eat! The mushroom, made from meringue, was set on a bed of “chocolate” soil, edible leaves and stones, with berries dotted about to cut through the sweetness.

What a delicious meal and fabulous evening at Spasie, it is definitely something we will do again soon. Thank you to the great staff and the remarkably talented chef Jaco, from Yoco Eatery.

Booking for these exclusive evenings is essential and cost from R650/person, which includes your complete food and wine experience. To see the list of upcoming chefs and make a booking visit the Spasie Underground Restaurant website or call them on 021 422 1492.

Image Source: Jaco Redelinghuys – ST Photography

Disclosure Ranking: 4