GRANDE PROVENCE GOES BACK TO IT’S ROOTS WITH A NEW HERITAGE MENU

04 JUNE 2019

 

Venison loin with mielie pap, chakalaka, buchu and honey jus.

The Franschhoek Valley is home to many culinary gems and choosing your favourite spot can be tricky.

If food, art and wine are three of your favourite things, then Grande Provence should be on your list of places to see on your next visit to the popular wine region.

As the cooler months set in, guests can expect to enjoy the taste of local South African meals with a modern twist from the new Heritage Tasting Menu.

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The menu is a collaboration of traditional meals that will take you on a culinary journey back to your childhood roots. 

The collection of South African heritage food includes  dishes like Malay onions, smoked snoek and fish kaiings; Ox tongue with sweet mustard and pickled butternut; lamb rump, morogo and rooibos jus; and springbok rump with mielie pap, chakalaka, buchu and honey jus.

Head chef, Marvin Robyn and his team put a modern twist to these traditional dishes, without compromising the flavour.

Kabeljou with heringboontjie puree, celeriac, white grapes and dill cream.

It’s hard to choose one favourite when each dish has its own standout flavour. 

However, I particularly enjoyed the fish dishes and it’s no surprise, since Robyn is also an avid fisherman.

The snoek belly was moist and flavourful and went well with Malay onion and oyster cream.

The kabeljou with heringboontjie puree, celeriac, white grapes and dill cream was also a winner.

Each meal is perfectly paired with a glass of Grande Provence wine.

Milktart, naartjie ice cream and curry praline.

We ended things off on a sweet note with a mouthwatering milktart, naartjie ice cream and curry praline. 

The Heritage Tasting Menu is available exclusively to dinner guests at The Restaurant at Grande Provence and is priced from  R495. 

For more information call (021) 876 8600 or email reservations@grandeprovence.co.za.

TAPAS AND G AND TS AT WORKSHOP 55 IN PARKTOWN NORTH

04 JUNE 2019

 

Tuna, served raw and pickled with spicy tom yum, coconut milk, smoky aubergine puree, soya sauce, candied sesame seeds, coriander.

Workshop 55 is a unique experience that combines the very best of finely crafted drinks and locally and internationally influenced food served in a laid back setting reminiscent of contemporary speakeasies. 

Hidden among the bustling shops and beautiful homes that line 7th Avenue, Workshop 55 is one of Parktown North’s brightest gems. 

If you love great food, adore beautiful decor and are excited by South Africa’s gin revolution, I suggest you make a booking right away.

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The first thing you notice when you arrive at Workshop 55 is the chighly instagrammable interior design – quickly followed by the delicious smells wafting from the kitchen which opens directly onto the restaurant’s primary dining area. 

Bare brick, copper piping, chesterfield couches, surrealist painting on the wall, and remnants of all painted signs, which give the space a distinct “workshop” feel, inspired by a 1900s Victorian-esque warehouse. 

This vibe sits in stark contrast to the plush furnishing and chic character of the space.

Dark chocolate fondant with a summer berry sorbet, spiced biscuit crumb, fresh summer berries, caramel honeycomb.

They have one of the largest selections of local and imported gins I’ve seen in Johannesburg, so take the time to enjoy a selection of different dishes with one of their delicious infused artisanal gins. 

“You really want to enhance the flavours both in the gin and in the tonic by infusing them with anything from grapefruit, orange zest, rosemary, thyme, sage, blackberries, cherries, raspberries, grapes, strawberries, apples, pear, pomegranate and other seasonal berries and herbs.  We like to dehydrate things, we like to char things – and all of this to enhance primarily the gin flavours”, says Executive Head Chef Alex Webber. 

From food to drinks they’ve chosen to stay away from the usual suspects and offer you something a little different, a little out of the ordinary. 

You pay a set amount for a total of three dishes off their food and dessert menu – these are tapas style dishes, portioned so that you can enjoy the selection rather than eat a huge heavy meal.

The food is quirky and delicious.

At Workshop 55, you pay a set amount for a total of three dishes off their food and dessert menu – these are tapas style dishes, portioned so that you can enjoy the selection rather than eat a huge heavy meal.

The service is intuitive and attentive, and Chef Webber is happy to accommodate guests with stringent dietary requirements.

Try anything from the smoked pork belly with honey and soy glazed five-spice rhubarb, celeriac and parsnip puree, fire roast peanuts, crackling or the irresistible cajun-style oysters, grilled with smoked apple, cajun seafood crumb, spring onion  or the spring garden salad with a selection of seasonal vegetables, roasted, pickled, puree, olive, parmesan, mayonnaise. 

My absolute favourite being the tuna, served raw and pickled with spicy tom yum, coconut milk, smoky aubergine puree, soya sauce, candied sesame seeds, coriander. 

An artisanal G & T made with cinnamon infusions and edible flowers. Be sure to ask the waiters for recommendations

The desserts are all stunning, but Webber and his team outdo themselves with the dark chocolate fondant with summer berry sorbet, spiced biscuit crumb, fresh summer berries, caramel honeycomb. 

I can never say no to a rich and creamy dark chocolate and I’ll admit to being tempted once or twice to skip the main meals altogether and indulge in a dessert-only feast.

GOLDEN DISH VOTED CAPE TOWN’S FAVOURITE TAKEAWAY

03 JUNE 2019

 

Jive spokesperson Sean Burton and Golden Dish owner Mohamed Rafiq Parker outside Cape Town’s favourite takeaway, Golden Dish in Gatesville.

Cape Town has no shortage of restaurants and might be known for fine dining and high-end wine pairings, but the majority don’t wine and dine, instead they prefer the home-grown flavours of local cuisine.

Whether it’s fine dining or street food you’re after, you don’t have to look very far to find a place that satisfies your cravings or budget.

It’s no wonder that The Golden Dish in Gatesville, Athlone has been voted Cape Town’s favourite takeaway spot.

In a poll carried out by local cooldrink brand, Jive, Golden Dish came out tops, beating Home of the Whopper, Wembley Roadhouse in Belgravia and Eastern Food Bazaar in the CBD.

 

THE SECRET GARDEN AT THE BEVERLY HILLS

30 APRIL 2019

 

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Press release

April 2019

The Secret is out – at Beverly Hills hotel

The Beverly Hills, an iconic, landmark hotel in uMhlanga, has launched ‘The Secret Garden’ – an exciting new venue space in the neighbouring property, which is owned by Tsogo Sun, by transforming it into a beautiful venue for events and special occasions.

The secluded and picturesque grounds with uninterrupted sea views present a blank canvas for clients to use their ideas and visions and create their own perfect event. The facilities can cater for cocktail functions up to 150 people and set lunches and dinners for up to 100 guests.

Samantha Croft, Tsogo Sun’s Director of Operations for KZN, says, “There is a great demand in the Durban area for unique venues for both corporate and leisure events. This venue space is a response to that need and it is also a great opportunity to take the legacy of this great hotel a notch higher.”

The exclusive and secluded Secret Garden features the natural flora of KwaZulu-Natal’s coastal region, with a protected Yellowwood tree forming the entrance, which then opens up into the garden and stunning views of the sea and pier.

John Aritho, General Manager of the Beverly Hills, says venue space at the hotel is operating at maximum capacity. “Beverly Hills has an excellent reputation for delivering signature events. This new alfresco venue offers an endless range of event options that includes dining under the stars, and our professional team is more than capable of creating magical events and memorable experiences for our clients. We believe The Secret Garden will soon become the most sought after venue along the East Coast.”

The hotel is partnering with Nomadik Stretch Tents & Canopies for structures and marquees, and with M&B Events for bespoke décor and furniture.

For all enquiries and bookings, contact

 

Tsogo Sun has a portfolio of over 100 hotels and 13 casino and entertainment destinations throughout South Africa, Africa and the Seychelles. For more details, visit https://www.tsogosun.com, follow on Twitter @TsogoSun or like on Facebook/TsogoSun.