ABOUT | Eat Drink Cape Town

Homemade Happiness at Rojaal Eatery, Elgin

Lifestyle

eatdrinkcapetown

-

December 20, 2017

Homemade Happiness at Rojaal Eatery, Elgin

Take the road less travelled this holiday season and discover Rojaal Eatery. It’s a homely country deli/cafe set among the peaceful, rolling hills of Elgin, only a short drive from the bustle of Cape Town.

Weary travellers along the N2: this is your haven.

Whether you’re passing by on a trip up the N2, taking a break after tackling one of the region’s many MTB trails or just looking to get away to a slice of heaven away from it all, Rojaal should be your rest stop of choice.

Housed in a former flower-packing shed overlooking one of the fruit region’s many valleys, Rojaal (the Afrikaans word for Royal) was established in 2016 by enterprising apple farmer Arno Reuvers. Today, it is a popular deli, cafe and function venue.

A place for the heart, Rojaal is defined by its heritage-style décor and wholesome menu that hark back to days of innocence, goodness and generosity.

“The name Rojaal epitomises South African hospitality, from the abundance of food to the care and love that underscores every meal,” says Reuvers. “I believe all of us share some kind of memory that recalls happiness; a moment in time we were happiest. It’s a semblance of this authenticity that we seek to re-create at Rojaal.”

The eatery sits on a grassy ridge, almost inconspicuous in the gentle green landscape. Inside, the setting is homely – exposed, rustic trusses link distressed corrugated panelling while farmhouse furniture, crockery and cutlery complete the picture. A corner of the room is taken up by a plush vintage lounge suite and an old fireplace – the place to be when the mist rolls in. Then, step through the double-doors, out onto a veranda occupied by jolly umbrellas and outside seating. Beyond a children’s playground, the vista rolls away to distant blue-green mountains.

The menu is a perfect reflection of the Rojaal philosophy, whether you’re popping in for a light snack or something more substantial. In a tiny, magical kitchen, chef Orscilla Hitchcock carefully applies her loving touch to ingredients to produce a collection of truly marvellous creations. Originally from Prince Albert, she completed her studies at Cape Peninsula University of Technology (CPUT) Hotel School in Granger Bay, Cape Town before joining the Volkskombuis in Stellenbosch. Her path then led her to Leeuwenhof, official residence of the Premier of the Western Cape, where she headed up the kitchen brigade.

All the timeless country favourites are there, from roosterkoek to traditional chicken sosaties – each with Rojaal’s unique spin. Try the Eggs Benedictus, poached eggs with Hollandaise sauce offered in various formats including on bobotie; or the Brilliant Chicken Salad, a fresh and crispy serving of greens with sesame soy sauce and a honey mustard balsamic vinegar dressing, and a side of roosterkoek – just in case.

Every meal is prepared on site – from the fluffy blueberry-infused bread to the delish black brioche roll infused with black squid ink that bookends Rojaal’s “Next Level” hamburger.

Those hamburgers are also on the menu on Burger Night Fridays 18:00 (last orders taken at 20:00), while a traditional, table-creaking buffet on the last Sunday of every month has already built a large and loyal following among locals-in-the-know. Bookings are essential if you want to join this treat.

And what would a country eatery be without cake? Rojaal lines up a daily offering of these mouth-watering pièces de résistance. Of course, there’s more than just tea on offer. Enjoy a steaming cup of “Boeretroos” coffee or a CreamSoda float and simply watch the world go by.

Rojaal seats 60 people, but is available for functions catering for up to 100 people too. Whether it’s a birthday party or intimate wedding, Rojaal has to be your first choice.

Rojaal is open Wednesday to Sunday, 08:00 to 17:00.

It is located a scenic one-hour’s drive from Cape Town. Turn off the N2 at the Viljoenshoop Road, just after the Peregrine Farm Stall and keep left for 4km.

For enquiries, call 021 204 1085 or email bestuurder@rojaal.co.za and chef@rojaal.co.za.

Keep up to date with events at Rojaal by following it on Facebook (https://web.facebook.com/Rojaal-Est-2016); Twitter @Rojaal_Est2016; and, Instagram at rojaal_est2016.

Rojaal Eatery

Tel: 021 204 1085

Email: bestuurder@rojaal.co.za

95 Keerom & Carne Collection Open on Christmas and New Year’s Eve

Lifestyle

eatdrinkcapetown

-

December 20, 2017

0

95 Keerom & Carne Collection Open on Christmas and New Year’s Eve

fairy lights 95 keerom sonia cabano blog eatdrinkcapetown — Festive Lights at 95 Keerom

gn sonia cabano blog eatdrinkcapetown — Chef supremo Giorgio Nava

Past experience has taught me that restaurants can be at their very worst on the days you need them most: Christmas Day and New Year’s Eve. Slow service, crappy food, tetchy family can all spoil what should be the most festive days of all.

Aren’t we lucky then, that Cape Town’s foremost Italian chef, maestro Giorgio Nava, has stepped in to save us from dining disaster by throwing open the doors to ALL of his restaurants on both these days. Yep, the entire 95 Keerom series and Carne Collection will be waiting to serve you and yours. Knowing Giorgio, it will all be flawless, too. All YOU have to do, is make that call or send that email. Bookings now open at all restaurants, details at the bottom of this page.

Celebrate Christmas and New Year with Italian panache

Enjoy an Italian Christmas with award winning Chef-proprietor Giorgio Nava, who is opening all of his restaurants on Christmas day, allowing guests to choose their favourite signature dishes from his extensive à la carte menus.

All three restaurants in the 95 Collection, the original 95 Keerom in the CBD, 95 at Parks in Constantia and 95 At Morgenster in the Winelands, as well as both Carne SA in Keerom Street and Carne on Kloof in the vibrant Kloof Street precinct, will be open for Christmas dinner on Monday, 25 December. Moreover, Christmas lunch will be served at Carne on Kloof, 95 at Parks and 95 At Morgenster.

All the restaurants will also be open for New Year’s Eve on the 31^st and New Year’s Day on the 1^st.

In addition to his popular à la carte gems, Chef Giorgio will be sharing some of his favourite traditional Milanese Christmas treats such as a special dessert made with Pandoro or Panettone and zabaglione cream.

xmas 2017 95 at parks sonia cabano blog eatdrinckapetown — 95 at Parks, open for dinner on Christmas Day 2017

interior 95 parks xmas sonia cabano blog eatdrinkcapetown — Interior, 95 at Parks, Constantia. Open Christmas Day, New Year’s Eve 2017 and New year’s Day 2018

95 at Parks, Constantia open Christmas and New Year’s Eve 2017, also open New Year’s Day 2018

“For me Christmas means family, joy and a big food feast. Since we can’t recreate a winter atmosphere with warm chestnuts in the snow, we can enjoy the best of Italy over a festive lunch or dinner,” says Chef Giorgio, who has been the bastion of authentic Italian dining in Cape Town for the past 14 years.

xmas 95 morgenster sonia cabano blog eatdrinckapetown — 95 at Morgenster, open for Christmas dinner 2017

95 morgenster xmas sonia cabano blog eatdrinkcapetown — Dine alfresco, surrounded by nature 95 at Morgenster, Christmas and New Year 2017

Taking his lead from authentic Milanese cuisine, Chef Giorgio has wowed Cape Town palates with genuine Italian food since the opening of 95 Keerom in 2003. Today all his restaurants are known for uncompromising quality and perfectly prepared dishes using the highest quality ingredients with the utmost respect for original recipes. The result is delicious, honest food that lets all the ingredients on the plate speak for themselves in true Italian fashion.

In addition to delicious antipasti, fresh seasonal salads, velvet textured, hand-made pasta, and various fish options, carnivores are spoilt for choice with expertly prepared beef, game, lamb and pork cuts, including the famous Italian Fiorentina T-Bone.

All meals are served with freshly baked focaccia, crunchy bread sticks and ciabatta made from a 150 year old “mother” dough from a famous bakery in Milan.

Carefully curated wine lists feature award winning South African and Italian wines with a fine selection of champagne and Méthode Cap Classique. Each of the 95 and Carne restaurants also boasts unique signature cocktails to celebrate the festive season in style.

For Christmas bookings:

95 Keerom call Tel: 021-422 0765 or email info@95keerom.com

95 At Morgenster call Tel: 021-204 7048 or email info@95atmorgenster.com

95 at Parks call Tel: 021-7610247 or email parks@95keerom.com

If you would like to make a Christmas booking at Carne SA in Keerom Street call Tel: 021-424 3460 or email info@carne-sa.com

and at Carne on Kloof call Tel: 021-426 5566 or email info@carne-sa.com

Buon Natale!

How to Build The Perfect Cheeseboard

Eat Out

eatdrinkcapetown

-

December 20, 2017

0

Note: Culture Club Cheese has closed down, but the information below is still useful.

I received this in a Culture Club Cheese newsletter and immediately asked owners Luke and Jessica if I could share the information with my readers. Building a perfect cheeseboard is a necessary skill in my opinion, and let’s face it, cheese ain’t cheap! You want to make sure you do it right, whether you’re a home entertainer or a professional caterer. Actually, I wished I’d known all of this below when I first started catering, many moons ago. So bookmark this post somewhere, and follow Luke’s tips below for maximum visual and taste impact.

I’ve copied the newsletter and share it here with Luke’s permission:

Culture Club Cheese’s Ultimate Cheese Platter Guide

How to plan your perfect festive cheese platter and caring for your Christmas cheeses!

luke culture club market sonia cabano blog eatdrinkcapetown — Ultimate cheese platter guide: buy from a cheesemonger

1. Shop with a Cheesemonger

The first step is to find your local Monger (or come to us!) These cheese experts are responsible for procuring and caring for the cheese in the shop, and should offer tastes, impart knowledge about the cheese and where it comes from (so you can ensure it is ethical sourced with no preservatives or additives), and guide you in selecting your cheese.

cheese celebration cake ccc sonia cabano blog eatdrinkcapetown — cheese celebration ‘cake’, Culture Club Cheese

2. How much should you serve?

It can sometimes be hard to know how much cheese to buy. If you are at all unsure please give us a call for some advice. As a general rule of thumb, we would recommend roughly between 100 – 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. Odd numbers are most visually pleasing to the eye, and the taste buds. Depending on your group size aim for 3, 5, or 7 options on your board plus seasonal accompaniments.

pregnancy hamper ccc sonia cabano blog eatdrinkcapetown — Safe for pregnant women Culture Club Cheese selection

soft veined cheese selection ccc sonia cabano blog eatdrinkcapetown — Soft Veined Cheese, safe for nursing mothers, Culture Club selection

cheese honey ccc sonia cabano blog eatdrinkcapetown — Cheese Honey and Crackers Culture Club Cheese

soft mould cheese ccc sonia cabano blog eatdrinkcapetown — Soft mould cheese, Culture Club Selection

3. Consider texture, variety & accompaniments

Choose different types of cheeses with an array of textures (washed rind, fresh, soft, semi-soft, hard or blue), or select your cheeses based on milk type (cow, goat or sheep’s.)

Include local, seasonal accompaniments such as nuts, fruit (figs, grapes and Christmas citrus), sauerkraut and olives to provide a mixture of salty and sweet flavors. An unpasteurised honey works well drizzled over a fresh goat’s cheese. An extra mature cheese tastes delicious aside some turmeric sauerkraut.

4. Pay attention to presentation
Cut, crumble or shave hard cheeses so that they are more approachable for guests. Wedges are an eater-friendly option that add a playful touch to your board, but bear in mind, these will not last so well if there are leftovers! With softer cheeses, leave them whole or halved for scooping and spreading.

cheese platter ccc sonia cabano blog eatdrinckapetown — Cheese Platter presentation, Culture Club Cheese selection

5. Serving your cheese & pairing:

Remember to always serve your cheese at room temperature so that it can really shine. It is very important not to serve your cheese when it’s too cold as cold cheese can taste bland. As a general rule of thumb you should bring it out of the fridge a few hours before you plan to serve it. You should keep your cheese wrapped whilst it is coming up to room temperature, to avoid any risk of it drying out. If it is especially hot you should reduce the amount of time the cheese is out of the fridge accordingly. Importantly, it is key to pair your cheese with something delicious to drink. We have a selection of wine, beer, whiskys and soft drinks (kombucha) which we pair with each of our individual cheeses – however we are happy to advise you if you have a specific drink you would like to pair with some delicious farmhouse cheese.

6. Caring for your cheese
We sell our cheese wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some extra cheese paper. If you wrap your cheese in cling film or foil, it can cause the cheese to sweat which will negatively affect the flavour.
Cut pieces of cheese should be kept in the refrigerator to slow the growth of mould on their cut surfaces. However, it is important to be aware that refrigerated cheese is more likely to dry out, particularly if it is not wrapped. The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours from other foods in the fridge.

Address: 215 Bree St, Cape Town City Centre, Cape Town, 8000

Opening hours:

Wednesday	9AM–5PM
Thursday	9AM–11PM
Friday	9AM–11PM
Saturday	9AM–11PM
Sunday	9AM–3PM
Monday (Christmas Day)	9AM–5PM Hours might differ
Tuesday (Boxing Day)	9AM–5PM Hours might differ

Website www.cultureclubcheese.co.za

Email: hello.cultureclub@gmail.com

Phone: 021 422 3515

All photos by Luke Williams, Culture Club Cheese Bree Street.

La Paris Bistro, Bakery & Deli an All Round Winner

Lifestyle

eatdrinkcapetown

-

December 19, 2017

0

La Paris Bistro, Bakery & Deli an All Round Winner

La Paris Bistro, Wemmershoek, Franschhoek

kingklip mint pea risotto la paris bistro sonia cabano blog eatdrinkcapetown — Pan-seared kingklip with pea and mint risotto, Friday Dinner Menu at La Paris Bistro, Franschhoek

With more restaurants than you can shake a cat at in Franschhoek Valley, the opening of yet another one scarcely warrants a mention. Wine estate? Heard it all before.

Except when it’s really special, that is, and the newly launched La Paris Bistro is precisely that: special. It’s on La Paris Wine Estate – which I’d never heard of until recently – just outside Franschhoek and seemingly intended as a prime wedding venue. Rightly so, because it’s gorgeous.

Our family of four first had Sunday lunch there a bare few days after the Bistro had opened and you know what? It wasn’t half bad. Not at all.

food la paris 1 sonia cabano blog eatfdrinkcapetown — Lunch, La Paris Bistro

chicken la paris sonia cabano blog eatdrinkcapetown — Chicken salad with Grain Mustard Dressing, La Paris Bistro

panna cotta la paris sonia cabano blog eatdrinkcapetown — Turkish Delight Panna Cotta, La Paris Bistro

dessert la paris sonia cabano blog eatdrinckapetown — Deconstructed Blueberry Meringue with Walnut Crust, La Paris Bistro

I had a fabulous steak with proper sticky demi glace; the generous charcuterie platter and whole baked camembert were wolfed down for starters by the table and my daughter relished her lavish Mustard Chicken with Avo salad. (The two guys sulked because they’d ordered sandwiches but I mean, who even orders sandwiches for Sunday lunch? Serves them right.)

Bread is baked in-house and sold in the Deli next doors, along with a motley choice of deli goods, wines and craft beer. I defy you not to take home a loaf or two, and even more so, to leave it alone in the car on your drive! Deee-licious. Our waitress was slick, smooth, delightfully friendly and prompt as well. No complaints there, considering the place had been open only a mere few days.

bread oven la paris sonia cabano blog eatdrinkcapetown — Bakery, La Paris Bistro

Cue some weeks later, and the Bistro is running like a well-oiled machine. The menu is enticing, intriguing and extensive, and the food is jolly good. Delicious cakes on display tempt even the most resolute dieter, and it’s lovely to know that everything is made in-house by chef Nico Vorster and his able crew.

cake la paris sonia cabano blog eatdrinkcapetown — Swoony caramel sponge cake, La Paris Bistro

At first serving breakfast and lunch only, the Bistro branches out to dinner in 2018. I’d advise a booking – and soon, too – as La Paris falls slap bang within the catchment area of several well-heeled estates nearby. And other folks, like us, are more than happy to make the journey all the way from town for a leisurely meal. Catch my drift? Yes, it’s a success already.

The interior is gorgeous – airy, bright and welcoming, with toasty fires on cold days and big doors opening out onto the garden in the summer. The style is modern minimal and the vibe is: stay and linger, kick back and enjoy yourself a while. Very family-friendly, too.

tables la paris sonia cabano blog eatdrinckapetown — Cosy tables, La Paris Bistro

long table la paris sonia cabano blog eatdrinkcapetown — Long table, La Paris Bistro

behind bar la paris sonia cabano blog eatdrinkcapetown — Bar, La Paris Bistro

For the full lowdown, read below:

The La Paris Bistro, comprising a chic restaurant and deli, and an on-site bakery, is the newest luxury eatery in the Franschhoek valley.It was conceptualized and developed by the owner Sebastian Rodenburg and in-house interior architect Ashleigh Ratcliffe. La Paris Bistro is conveniently located in the Winelands, along the R301 between Franschhoek and Paarl.

La Paris Estate dates back to 1699 and many of the original buildings have been meticulously restored to be incorporated into the modern estate. Their gabled facades and chalk white walls contrast the lush green gardens.

Inspired by luxurious comfort and natural materials, the La Paris Bistro is an experience in modern sumptuous styling, featuring indoor palms and hanging ferns. The Bistro restaurant is set atop beautiful solid wood French Oak floors. The outdoor terrace under the estate’s towering oak trees and umbrellas, opens onto lush lawns and the estate’s expansive courtyard.

courtyard la paris sonia cabano blog eatdrinkcapetown — La Paris Bistro courtyard

Bistro Restaurant

Chef Nico Vorster brings years of experience in fine cuisine, at 5-star establishments and leads the kitchen brigade. He describes his style as “elegant food, daring flavours and familiar favorites.”

Breakfast at the Bistro is served from 08:30 to 11:00, from a comprehensive menu of fruit bowls, egg dishes like full farm breakfast, omelettes and light options like the Franschhoek smoked salmon croissant with cream cheese and capers.

A Farm to Table philosophy means that wholesome authentic fresh food is sourced locally and responsibly. This inspires a menu of healthy dishes with a mix of light options like cured salmon, pickled cucumber, sesame slaw and rice bowls, to delicious mains like mango-ginger prawns with citrus couscous, seared beef salad with gorgonzola and peckham pears, or craft beer-battered linefish and handcut chips. Lunch is available from 12:00, and guests can expect mains in the range of R80 to R130.

The coffee menu is extensive, and includes mixed coffee drinks like caramel lattes, frappes, iced nougat coffee and a signature rose cappuccino.

The La Paris Bistro truly welcomes families, and children are catered for with a special menu of tasty, nourishing meals, milkshakes and yummy desserts. There is also a childrens’ outdoor play area with jungle gym, slides and benches, close to where the estate horses Applejack and Freckles can be seen too.

On colder days, the Bistro offers two couch corners with warming wood-burning fireplaces, rugs and coffee tables for an afternoon with coffee or early evening with red wine and platters; either cheese or charcuterie.

Bistro Bar

The Bistro bar is a large 8-seater French Oak bartop, with stocked bar shelves that extend high above the bar. The bar has been stocked with wines and craft spirits that showcase local farms and distilleries. There are over 70 locally-sourced wines, craft beers on tap and the barman slings all the modern-favourite cocktails, and mixes with local craft spirits.

For bubbly drinkers, the bar offers an extraordinary range, from Louis Roederer Cristal to Laurent Perrier Brut and Jacquart Rose, local Colmant Brut to French Veuve Clicquot. All are served in elegant tall-stem flutes.

Bistro Deli

The Deli is a fresh produce and supply store, carrying local and imported products. The Bistro Bakery makes fresh breads for the Deli daily, and the aroma of fresh bread in the oven lures shoppers in. There is also a comprehensive selection of fruits and vegetables, cheeses and meats, and biltong which can be bought in strips or sliced by Deli staff.

NEWSFLASH! ORDER FABULOUS CAKES ONLINE FROM THE DELI: CLICK HERE TO ORDER CAKES

The Deli has two walk-in wine cellars, one for red and one for white, collectively with over 70 wines, Champagnes, Dessert Wines and MCCs. Freshly-made authentic Deli Sandwiches are also available for take-away order in the Deli, along with coffee, juices, teas and cakes by the slice.

Bistro Bakery

In addition to supplying the Deli and the Bistro kitchen, The Bistro Bakery bakes delicious cakes and offers an extensive range. From birthday cakes to popular favorites like carrot and cheese cake, red velvet and chocolate gateau, cakes can be made to order and collected at the Deli. The Bakery motto “Life’s too short not to eat Cake” is stamped into every cake box, and after tasting the La Paris Bakery cakes, there’s little doubt about that.

The Bakery claims their iced caramel sponge cake, with macadamia brittle and caramelized popcorn topping as an all-out favorite, and orders for this cake should be made days in advance. The Bakery also produces impressive wedding cakes, convenient as the La Paris Estate also hosts weddings.

The Winery

Weddings are hosted in three stunning venues: a 400-seater crystal chandeliered venue called The Lyceum, a 120-seater black and white marbled venue called The Winery complete with historic wine tanks, and outdoor venues in the Rose Garden and the circular Arbour venue among tall, tightly-clipped hedges.

The Estate is a delight to explore and take in. From the white horses in their paddock, to the manicured gardens. The La Paris Bistro promises to spoil its guests, and its curated farm estate surroundings please the eye, and leave one feeling relaxed and calm.

For more information visit www.laparis.co.za/bistro

Contact Tel: 021 867 0171

Email: restaurant@laparis.co.za

Gin = Fun: Musgrave Pink Summer Soirées

Drinks

eatdrinkcapetown

-

December 11, 2017

0

musgrave gin cocktails ghibli bar sonia cabano blog eratdrinkcapetown — Musgrave Gin cocktails Ghibli Bar, Radisson Blu

I usually only drink gin during election times, but given the current state of affairs I might have to revise this decision. Great news, then, that Musgrave Gin are hosting gin-themed parties all summer long, in the very sexy Ghibli Bar at Radisson Blu Hotel.

This glam urban venue in downtown Cape Town is the perfect place to unwind and get your gin on come Friday evenings! New on the scene, Ghibli Bar offers spectacular city views, chic interiors and superb service by seriously cool staff.

party girls musgrave sonia cabano blog eatdrinkcapetown — Party gals and Ms Behavins at Musgrave Pink Summer Soireé, Radisson Blu

musgrave flyer sonia cabano blog eatdrinkcapetown — Musgrave Gin Pink Summer Soireés every Friday at Ghibli Bar, Radisson Blu

We were invited to the launch party a while ago, and I’ll freely state it was one of the best parties I’ve been to in years. Well, anything with gin is fun, isn’t it, but this was really an extraordinary event and people are STILL talking about it!

Luckily for you, you can join in the fun every Friday from 4-8pm from December 2017 to February 2018. Entry is only R100, and guests are limited to 80 per event.

selection musgrave gin cocktails sonia cabano blog eatdrinkcapetown — Musgrave Gin Cocktails

Your invitation reads:

‘Bask in the rays of the afternoon sunshine whilst taking in the sweeping city views from the Ghibli Bar Pool and Bar, as Musgrave Gin hosts a series of fabulous Friday afternoon sundowner sessions, the Musgrave Gin Pink Summer Soireés.

Remember: Capacity is limited to only 80 guests, and entry is only R100, including a free welcoming cocktail. Cash bar after that, girlfriend.

Your R100 grants you access on Fridays from 4-8pm and includes a complimentary welcome drink. Tickets are available via Quicket or access can be purchased at the door. *Food will be for sale on the day through the hotel, from the Ghibli Bar Menu.

The concept of a soireé encompasses laid-back parties or gatherings in intimate venues for conversation, music and now, gin! With a menu of premium Musgrave Gin cocktails awaiting your arrival, sun loungers, pool access, great food and music, these exclusive afternoons are all about raising a G&T to the magic of a sunset moment shared with friends in a space where you can relax and unwind in style.
Yes, you want to dress up for this one —>

dress musgrave ghibli bar sonia cabano blog eatdrinkcapetown — Sexy chic at Musgrave Gin Pink Summer Soireés, Ghibli bar

Musgrave Gin’s Summer Soireé cocktail menu is available every day at The Ghibli Bar and showcases some of the trendiest serves of the summer as well as two exciting collaborations with Warwick Wine and Fitch & Leedes.

cocktail menu musgrave ghibli sonia cabano blog eatdrinkcapetown — Musgrave Gin Cocktail Menu. Ghibli Bar, Radisson Blu

Enjoy a complimentary “The First Lady Cocktail” on arrival – a combination of Warwick Rosé, Elderflower Syrup, Lime, Mint, Cucumber, Musgrave Pink Gin, dressed with Rose Petals. Or tie one on with Miss Fitch’s Fluff, a pretty-in-pink G&T using Fitch&Leedes Pink Tonic and Musgrave Pink Gin, dressed with a fluff of pink candy floss.

For those planning to linger for a few hours, there will be Musgrave G&T on tap all summer long as well as a full menu of snacks and light meals in The Ghibli Bar. (Tip: the food is seriously good.)

watermenlon canape musgrave gin sonia cabano blog eatdrinkcapetown — Watermelon, feta, balsamic syrup canapé at Musgrave Pink Summer Soireé, Radisson Blu

sliders musgrave gin ghibli bar sonia cabano blog eatdrinkcapetown — Beef sliders, Musgrave Gin Pink Summer Soireés,G

“We wanted to create a beautifully curated space for lovers of Musgrave Gin to live what we call ‘a spirited lifestyle’ – rewarding themselves with great company, music, food in a fabulous location to enjoy our new range of gin cocktails,’ says founder and owner Simone Musgrave.

drink pink musgrave ghibli bar sonia cabano blog eatdrinkcapetown — Drink Pink! Musgrave Gin Summer Soireés at Radisson Blu, Cape Town. Photo by Francis Gersbach

Pink Summer Soireé Times and Dates: Every Friday from December 8th – February 23rd from 4-8pm.

Address : Ghibli Bar at The Radisson – First floor of The Radisson, 22 Riebeek Street, Cape Town City Centre.

Musgrave Gin is proudly in collaboration with Fitch&Leedes, Warwick Wine with The Radisson Blu and The Ghibli Bar.

Sip on a complimentary welcome drink, enjoy music and sunshine from a sun lounger or have a dip in the pool while taking in sweeping city views on the Ghibli Bar and Pool Terrace as Musgrave Gin welcomes you to a series of Pink Summer Soireés featuring :

* Musgrave Gin&Tonics on tap – FREE WIFI – DJ’s playing sunet sets from 6-7pm – Ghibli Bar Mixologists serving the new Musgrave Gin Cocktail Menu – Sun Loungers – Pool Access – Ghibli Bar Food Menu Available Exclusive Access – Limited to 80 people per event and sun loungers are limited!

Click here for link to Quicket Musgrave Gin Pink Summer Soireés

pink lady musgrave gin sonia cabano blog eatdrinkcapetown — Musgrave Gin cocktail, Ghibli Bar, Radisson Blu

musgrave gin cocktails sonia cabano blog eatdrinkcapetown — Musgrave Gin Cocktails

Cocktail Menu :

Bottle Service – Make your own G&T’s
Bottle of Musgrave with 6 Fitch & Leedes Tonics (Pink or Indian Tonic) with Garnish.
Classic Gin and Tonic on tap
Musgrave 11 with Fitch & Leedes Tonic, garnished with Cucumber and Rosemary.

Desert Rose
Welcome to the Ghibli Bar at The Radisson! The Ghibli is named after a hot and dry desert wind that blows across the Africa during Summer. Our Desert Rose Gin & Tonic features a thirst quenching blend of green fig and rose flavours, served ice cold, to take the edge off a hot day in the city.

The First Lady
Warwick’s First Lady Dry Rose shaken with Pink Musgrave Gin and garnished with cooling cucumber. This is the most elegant drink of the season and one best enjoyed at the pool. Sunhat mandatory, entourage optional.

The Gintleman “They say beauty is simplicity. We agree implicitly.” Make it your your last round when you aren’t able to say that three times.

Ebony Rose
We eat first with our eyes, as the saying goes, so why not drink with them too? This head-turning deep red hibiscus and rose Gin & Tonic boasts all the aromas of summer and is as bold as the men and women who drink it!

Miss Fitch’s Flufftail
Mugrave Pink Gin and Fitch&Leedes Pink Tonic, garnished with a fluff of pink candyfloss.

Connect with Musgrave Gin:
www.musgravegin.co.za

Twitter @MusgraveGin Instagram @Musgrave_Gin Facebook Musgrave Gin Simone@musgravegin.co.za

pillow musgrave gin sonia cabano blog eatdrinkcapetown — The comfort of Musgrave Gin

Ace Pizzas at The Base, President Hotel

Eat Out

eatdrinkcapetown

-

December 8, 2017

0

Sunshine. Summer. Seabreeze. Salty air. A view of the shimmering blue ocean.

Pizza, right?

Yeah!

The clever folks at The President Hotel know just how to put the perfect package together, and their new wood-fired outdoors pizza bar ticks all the boxes.

Launched just in time for the festive season, The Base at The President serves top class pizzas made to order just for you.

Get cosy on the terrace around the infinity pool, order some cocktails and pizzas and get ready to relax!

If the Camps Bay strip has become too crushed and manic for you but you still want to get your seaside sundowner cocktail and chillin’ vibe on, you’ll love The Base.

pizza salt the base president sonia cabano blog eatdrinkcapetown — Pizza Bae. The Base. President Hotel

The award-winning four star luxury President Hotel offers beautiful views of Lion’s Head and the Atlantic Ocean. Superb staff look after you like royalty and there’s a knockout wine list and drinks menu from the Beach Bar on the pooldeck.

chef craig paterson president hotel sonia cabano blog eatdrinckapetown — The President Hotel’s Executive Chef Craig Paterson

chefs president hotel the base sonia cabano blog eatdrinkcapetown — Ace Crew at The Base. President Hotel

Executive Chef Craig Paterson devised 6 delicious pizza options, from classic Margarita to more swish creations like prosciutto, gorgonzola, rocket and fig pizza or a pulled pork, blush peach compote, sesame and slaw version.

Gluten-free bases will be made available, and all pizzas will be fired on the Chef’s signature dough recipe on a fresh tomato sauce base.

Take-away options are also available for collection. Prices range from R95 – R135.

“I am excited to bring this new concept to the President Hotel, which is meant to showcase the skill and passion behind Italian food,” shares Paterson. “This summer we really want to focus on bringing on a menu that is fresh, lively, and allows guests and customers in the area to relax into the comforts of the new season.”

Trading times:
Monday – Sunday

Summer months (November – February)
12:00pm – 10:00pm

Winter months (March – October)
12:00pm – 9:00pm

For more information, to make a reservation, or place your order email thebase@presidenthotel.co.za, contact 021 434 8111 or visit www.presidenthotel.co.za. Follow them on their social media channels via Twitter, @ThePresidentCT | Instagram, @thepresidentct | Facebook, facebook.com/PresidentHotelCapeTown

Foxcroft 2.0: The Evolution of Finely Crafted Food

Eat Out

eatdrinkcapetown

-

November 30, 2017

0

Foxcroft 2.0: The Evolution of Finely Crafted Food

First, some fabulous Foxcroft food pics by Claire Gunn to get you in the mood:

Hungry yet?

Here’s the chef:

Foxcroft Constantia chef Glen Williams sonia cabano blog eatdrinkcapetown — Foxcroft Constantia Chef Glen Williams

His name is Glen Williams and about a year ago, he set food lovers’ pulses racing with his very, very fine creations at Foxcroft Constantia.

Former pastry chef at famous La Colombe, Chef Williams made everyone sit up and take notice pretty much from the get-go in this excellent eetplek. Shortly after opening just over a year ago, Foxcroft was promptly given the 2016 Eat Out/Retail Capital New Restaurant of the Year Award.

Instead of resting on their laurels, the team at FOXCROFT pushed on, continously revising; creating new tastes, new dishes, new ideas.

As proper chefs should, skattie. (Insert side-eye here.)

The vibe is now less tapas, more bistro, and it’s still all fun and it’s still all fine. Foxcroft 2.0 is a hit. Again.

That’s why evolution occurs, see: to make things and people better.

Says Glen: ‘Our ordinal menu was of shared, tapas-style dishes. It worked, but we did notice that most of our customers preferred not to share their tapas.’

(And who could blame them? The sheer deliciousness! 🤣🤣🤣 – Ed)

Presentation at Foxcroft is pure and uncluttered. Main konyn on the plate is the hero ingredient, with 3 to 4 flavours providing back-up harmony in texture, colour and taste.

Texture is a critical element, Glen feels, and it’s subtly incorporated to keep the dining experience interesting and exciting. Foxcroft likes to keep their customers happy.

‘Our chicken Liver Parfait, for example, includes rhubarb – treated as a pickle and a gastrique – and mushrooms prepared 4 different ways. The simple pleasure of a chicken liver parfait is celebrated here, with a slice of toasted brioche served alongside to indulge properly,’ grins Glen.

Teamwork is everything in the Foxcroft kitchen. Staff are rotated between the various sections on a 3-monthly basis, to broaden their skills and gain new expertise.

This is vitally important, since it develops staff’s critical appreciation of the value of the produce delivered daily, and how to utilise each element fully.

Ancient skills like fermentation, whole animal butchery and producing their own FOXCROFT charcuterie are kept alive and used enthusiastically.

The service staff are a vital element of the team. Servers are given frequent menu tests and tastings, to familiarise themselves with each dish including the preparation and basic cooking process, which is enthusiastically communicated to the guests. Old-school, proper staff training, in other words.

The front of house team also go on regular day trips to local Cape wine estates and distilleries to broaden their knowledge on the beverage side.

Chef Williams further says: ‘The overall aim we have is to make your Foxcroft experience relaxed, enjoyable and exciting. My wish is for each guest to leave satisfied, but wishing they had just had one more bite!’

Hurry up and book, folks, because Chef Glen and others in the kitchen are waiting for y’all. So you can carry on sharing the goodness, but from your own plate an’ all. 😁

Check out the website for more details www.foxcroft.co.za

Phone number (021) 202 3304

Benguela Cove Lagoon: A Hit for the Holidays

Lifestyle

eatdrinkcapetown

-

November 14, 2017

0

Benguela Cove Lagoon: A Hit for the Holidays

Benguela Cove Lagoon is a hit with wine-loving visitors to Walker Bay. Holidaymakers in the Hermanus area looking for fine wine and a good ole time should put it top of their list of places to visit.

There’s plenty to see, do and taste, too, so set aside plenty of time when you make that trip!

UPDATE:

Moody Lagoon is a new daytime restaurant opening in the Benguela Cove Lagoon complex on 15 December. Open for breakfast and lunch 7 days a week and dinner from Thursdays till Saturdays, it offers easy dining with crowd-pleasing favourites in a casual, relaxed atmosphere. Expect unusual breakfast treats, steaks and burgers, traditional South African specialities, seafood, food and wine pairings as well as unique specials every weekday. Big bonus: oysters all year round! Fabulous views of the lagoon and Atlantic Ocean with indoors and outdoors, covered seating.

Opening times:

Breakfast: Breakfast: 8am – 10.30am Saturday & Sunday

Lunch: 12pm – 3pm Monday – Sunday (7 days a week)

Dinner: 6pm – 9pm Thursday, Friday, Saturday

Casual Sharing Platters served 11am – 4pm daily (7days a week)

Fully licensed for wines | Regrettably no corkage allowed.

Tel. 087 357 0637 email dine@benguelacove.co.za Website Moody Lagoon at Benguela Cove

Now for the festive news. First up – because it’s Festive Season and you’ll have to book like, now – the celebrations planned for Christmas Eve, Christmas Day (SOLD OUT) and New Year’s Eve:

xmas lunch benguela cove sold out sonia cabano blog eatdrinkcapetown — Christmas Day Lunch at Benguela Cove SOLD OUT

Got that? Good! Now make your reservation!

Here’s the full lowdown on some of the treats and treasures awaiting you at Benguela Cove Lagoon this festive season:

Wine on the Lagoon

Amongst the lush vineyards and olive groves, the estate finds itself surrounded by a glistening lagoon which hosts the Lady Bonnie pontoon boat. Hop on and take a ride!

Available: Monday – Sunday. Booking preferred but not always essential.

Adult trip | R150 pp

Family pontoon trip (2 adults and 2 kids ) | R 400

Kids’ tours | R75 pp

A perfect way to experience this nautical property is by taking a cruise on the pontoon. Climb aboard the Lady Bonnie and enjoy tasting four estate wines while cruising across the lagoon.

If you want to enjoy wine on the lagoon, then please arrive an hour prior to your cruise to purchase wine.

Christmas Eve Dinner

Let Santa’s little helpers prepare a sensational 5 course dinner for you this Christmas Eve!

Date: 24 December 2017

Time: 6:30pm

Price: R600 pp | Includes a welcome drink upon arrival

Contact directly for bookings and more information: call 087 357 0637 or email: manor@benguelacove.co.za

Christmas Day LUNCH (SOLD OUT)

Spend Christmas with Benguela Cove for a magical and merry 5 course lunch!

25 Dec 2017 | 5 Course Lunch | R600 pp | Includes a welcome drink upon arrival

Book Now! Call: 087 357 0637 or email: manor@benguelacove.co.za

New Year’s Eve
Go big and celebrate with a New Year’s bash at Benguela Cove!

A superb dinner will be served, with a live band making sure you get your party on in time for 2018.

Date: 31 December 2017

Price: R650 pp includes a glass of bubbles at midnight

Bookings are taken for seating between 6:30 pm to 9 pm, to linger till late.

For more information or to book, Call: 087 357 0637 or email: manor@benguelacove.co.za

To read more about the Benguela Cove Lagoon Wine Experience read below:

(Press release from Nicola Naidoo at The Benguela Collection.)

A Wine Experience – Benguela Cove Lagoon Wine Estate

Just off the R43 and beyond the streaming row of vineyards is a quaint tasting room situated on the luxury wine farm, Benguela Cove Lagoon Wine Estate. Wine lovers from all over the world flock to this little Walker Bay gem to experience wine tastings, relaxing under shady umbrellas on the lush green lawn, cooled by the ocean breeze.

A breathtaking sunset view over the Bot River Lagoon can intrigue the mind while holding up a red glass of wine and ever so gently tilting it for the sunlight to reflect its vigour. A moment of intrigue is exactly what Tasting Room manager, Emy Matthews want guests to feel. Her belief is wine drinking should be an experience of the senses, not just a sip from a glass. Which is why a sweet and savoury touch is added to this luxury wine tasting experience. Guests are spoiled for choice with cheese, chocolate or a millionaires wine pairing. Each option is then skillfully paired with the estate’s award-winning wine collection.

Sundays are bliss at the Tasting Room as live music performances take centre stage, while guests enjoy cheese and charcuterie boards. Heading down to the Tasting Room on a Sunday afternoon while appreciating the relaxing atmosphere is the best way to wind down your weekend and prepare for the week ahead. The bustle of city life can be daunting and has, therefore, become the goal of the staff to provide an enjoyable, stress-free service to patrons.

If sipping refined wines in beautifully landscaped gardens close to the ocean is your idea of bliss, then make your way to Benguela Cove Lagoon Wine Estate.

Website: www.benguelacove.co.za

Email: info@benguelacove.co.za

Benguela Cove Lagoon semillon sauvignon blanc sonia cabano blog eatdrinkcapetown — Benguela Cove Semillon sauvignon blanc

Afrikoa Chocolate Christmas Hampers

Eat Out

eatdrinkcapetown

-

November 9, 2017

0

Afrikoa Chocolate sonia cabano blog eatdrinkcapetown food wine travel — All-African Afrikoa Chocolate: ethical, unique and delicious!

Don’t you love it when something delicious is also ethical and a force for good in this world?

The story of how Afrikoa came to be is a beautiful one, but first: news about their SUPER AMAZING Chocolate Christmas Hampers!

Wanna see some blissed-out smiles this Christmas? Give someone you love an Afrikoa Chocolate Christmas Hamper. (Or get one for your own lovely self, then look in the mirror to see how chuffed you are.) They deliver!

Choose from:

LUXURY GIFT BOX

R500 incl. delivery nationwide

The AFRIKOA GIFT PACK consists of the 27% Milk Chocolate which is fudgy, rich, and tastes of caramel, burnt butter and toasted hazelnuts. The 55% Semisweet Chocolate is milder, with almond and raisin notes, and the 70% has a long-lasting tropical flavour.

AFRIKOA 80% SUGAR FREE CHOCOLATE – Dark, decadent and guilt-free. This chocolate is velvety smooth with a low bitterness level.

For the bakers, Afrikoa included a bag of 55% SEMISWEET Drops, so you can try your hand at the Festive recipe Katelyn from The Kate Tin has created (see truffle recipe below).

The MINIS are perfect stocking fillers or to enjoy with coffee after that indulgent festive lunch.

FESTIVE CRACKER – a new product coming soon!

From white chocolate fudge to cocoa nib toffee, Afrikoa added some extra goodies to really make you jolly!

They’re packed with Afrikoa’s chocolate and all made by hand, crafted from scratch, right here in this land!

FAMILY GIFT BOX

R350 incl. delivery nationwide

AFRIKOA BARS consisting of 27% Milk Chocolate which is fudgy, rich and tastes of caramel, burnt butter and toasted hazelnuts. The 55% Semisweet Chocolate is milder, with almond and raisin notes and the 70% has a long-lasting tropical flavour.

AFRIKOA 80% SUGAR FREE CHOCOLATE – Dark, decadent and guilt-free. This chocolate is velvety smooth with a low bitterness level.

The MINIS are perfect stocking fillers or to enjoy with coffee after that indulgent festive lunch.

FESTIVE CRACKER – a new product coming soon!

For the bakers, Afrikoa included a bag of 55% SEMISWEET Drops, so you can try your hand at the Festive recipe Katelyn from The Kate Tin has created. Recipe here:

Afrikoa Chocolate truffle recipe sonia cabano blog eatdrinkcapetown food wine travel — Afrikoa Chocolate truffle recipe

MYBAKER WHITE CHOCOLATE, CHRISTMAS TREE MOULD & SPRINKLES – What better way to keep the kiddies busy during the holidays?

THE THRILLING AFRIKOA STORY:

AFRIKOA is the first bean-to-bar company in South Africa to produce chocolate made from cocoa sourced directly from African farmers.

This is no small deal, folks. It’s a labour of love, born from integrity and passion.

By trading directly with the farmers (and cutting out about 7 middlemen), Afrikoa ensures the freshest, finest-quality cocoa beans, and empowers farmers to create their own sustainable futures. The cocoa beans never leave the African continent, travelling just far enough to the southern tip of Africa, where Afrikoa’n experienced chocolate-makers create the perfect chocolate bar.

All Afrikoa’s chocolate is Halaal and Kosher-certified. It contains no artificial flavourings, colourings nor soy. The dark chocolates are lactose-free and suitable for vegans.

Made in Africa, For Africa

While almost two-thirds of the world’s cocoa is grown in Africa, most of it is exported to Europe and America, where it’s turned into chocolate before being returned to our African shores.

Afrikoa believes in growing the art of chocolate-making within Africa and supporting the farmers and their local communities. This is why they’ve made the promise that their chocolate will always be Made in Africa, For Africa, using cocoa beans that have never left the continent.

Relationship with the cocoa farmers:

The search for the best African cocoa beans led Afrikoa’s Head Chocolate Maker, Antonino Allegra, to the small rural region of Kyela in Tanzania where he met with two groups of passionate farmers, headed by Castor Sanga and Simon Mwakyusa, who were frustrated with a system which left their hard work and excellent-quality cocoa beans with little reward.

It was while sitting in a traditional meeting under the shade of a cocoa tree that Antonino realized the mutual benefit of simply buying the cocoa beans straight from these farmers. Afrikoa believes that this partnership, which treats the farmers with fairness, dignity and respect, is the future of chocolate.

It also means you can enjoy our chocolate knowing that you are encouraging a sustainable future for these 60 farmers and their families.

Direct Trade:

Direct trade means that Afrikoa sources cocoa beans directly from cocoa farmers, cutting out all the traditional middlemen, buyers, sellers and organisations that control certifications, all of whom add their own profit margins to the beans the farmers have worked so hard to grow.

By trading directly with the farmers, Afrikoa ensures the finest-quality cocoa beans while the cocoa farmers earn 250% more than they would with the traditional system.

Yet another benefit of Direct Trade is fresh cocoa; while the traditional cocoa bean trading system means that the majority of chocolate makers buy their cocoa from Europe, it also means that these cocoa beans sit in massive warehouses for months and lose valuable flavour. By trading directly with farmers, Afrikoa receives the cocoa beans within weeks of them leaving the farms in Kyela. Fresh cocoa beans are highly aromatic and packed with flavour and Antonino and Katelyn Allegra believe that this is what makes AFRIKOA chocolate so unique.

Direct trade is certainly not the easiest route and Afrikoa has faced many challenges and gone to great lengths to do so successfully. While the process sounds simpler, removing all the middlemen also means removing traditional transport systems and starting from scratch. Often the best cocoa is grown off the beaten track and getting the cocoa beans from farmers in Kyela to the shipping port of Dar Es Salaam now requires a 12-hour journey by truck via dirt roads – a long trip that Castor and Simon take themselves in order to make sure their beans arrive safely and just one of the many examples of their passion and eagerness to empower themselves. At each step of the process, AFRIKOA provides them with support, knowledge and resources. While direct trade is a challenge very few chocolate makers undertake, Afrikoa believes in it, because sometimes the right way isn’t always the easiest way.

THE CHOCOLATE:

A close relationship with the cocoa farmers allows Afrikoa to collaborate with them, to create the perfect cocoa beans which experienced chocolate makers then turn into the perfect chocolate bar.

While most of the small-scale cocoa farmers can’t afford to be organically certified (an official ‘organic’ stamp requires a hefty price tag) their cocoa beans and trees are grown without the use of pesticides or chemicals – in fact, pesticides on cocoa farms haven’t been used in Tanzania since the 1970’s.

CONTACT DETAILS:

www.afrikoa.com

Phone: 021 551 1806

Email: info@afrikoa.com

SOCIAL MEDIA:

www.facebook.com/afrikoachocolate

Twitter: @afrikoa

Instagram: @afrikoachocolate

Mynhardt Joubert’s Famous Xmas Cake

Recipes

eatdrinkcapetown

-

November 9, 2017

0

Christmas ain’t Christmas without a decent, proper Christmas cake, and who better to bake one than chef Mynhardt Joubert?

Cake cheerleaders and Christmas fans (i.e. my entire household) will be thrilled to know that Chef Mynhardt Joubert’s famous fruit cakes are on sale again. This much-loved chef slayed the season when he released his first batch ever last year, with only 200 of his brandy-drenched fruit cakes selling out within weeks.

Can’t get your hands on some? Order from his website www.mynhardt.co.za, or have a crack at making your own from his family recipe: Mynhardt’s Famous Christmas Cake Recipe

Mynhardt likes to remind buyers to ‘feed’ their Christmas Cake with judicious spoonfuls of KWV Brandy now and then, to prevent it drying out. It’s tradition, see?

Big-hearted fellow that he is, Mynhardt has undertaken to donate 10% of sales from his fruitcakes to his chosen charity “The Island of Hope” in Paarl.

The secret to his cake’s success?

Mynhardt is undeterred by people who #HateXmasCake, saying even haters turn to lovers once they’ve tasted his.
The secret, he reveals, is to go light on spices like nutmeg, and don’t drown your cake in brandy, which will give the cake a heavy texture. (Save some for yo’self, guurl!)

Go sparingly with raisins, he warns, or rather use sultanas instead. Serve the cake as is or with home-made ginger ice cream.

‘Finally, I have a very gentle hand when mixing the batter for the cake. Vigorous overstirring will crush all the delicious key ingredients, like the nuts and whole cherries!’

NEWSFLASH!!!

Mynhardt’s Festive Table Events

Bookings are open for Mynhardt’s festive lunches and dinners during November and December. The long table events allow for 20 to 30 guests to experience the essence of Mynhardt’s generosity and creative flair.

The Festive Table Events are held at Chef Mynhardt’s restaurant in Stasie Street, Paarl. The menu is paired with wines and aged brandies from KWV Premium Range at only R650 pp.

Book through his website Chef Mynhardt Joubert Festive Table