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A couple on Camps Bay beach watches the sunset and a choppy winter sea
In this week’s MENU:
The Roti Indian Restaurant in Sea Point Ocean Jewels Fresh fish and lunchtime restaurant Oranjezicht City Farm Egg and Tomato CustardTo get the whole of our story, please click on READ ON….. at the end of each paragraph, which will lead you to our blog, with pictures and more words. At the end of each blog, click on RETURN TO MENU to come back to the blog version of MENU.
It is winter school holiday time and many of you will be taking a break and disappearing off into the wide blue or green yonder. We wish you a wonderful holiday with your families and, above all, a safe journey to and from your holiday destination.
This week’s Product menu – If you like spicy food, remember that we do stock a large range of unusual spices like Asafoetida, Allspice, green and brown Cardamom, cumin, Grains of Paradise, pink peppercorns, Shichimi togarashi, star anise and of course, northern and eastern Mediterranean favourites like, sumac, ras el hanout and za’atar – all of which we sell in 25g jars, but we can pack larger quantities if you need. We don’t stock the spices you can get in every supermarket, or fresh herbs, but if you can’t find a spice you need, please contact us to see if we have it or can get it for you..….... See them here.
The Roti Indian Restaurant in Sea Point We love to eat good Indian food and when a new place opened up in Sea Point, we headed straight there. Sadly it was Valentine’s Day and they were totally full, always a good sign. We finally got there recently and wanted to tell you about it. The Roti is on Regent Road, opposite the Sea Point Post Office. It was an estate agent’s premises and has now been converted into a fairly large and airy restaurant. They do cater for large tour buses, but the food is good and they serve authentic Indian food, not Cape Malay or Durban curries. READ ON…..
Ocean Jewels Fresh fish and lunchtime restaurant in Woodstock If you love fresh fish, you will know how lamentably difficult it is to find in this huge seaside city. And if you care about sustainable resources, you will want to buy and eat only green rated SASSI fish. Julie Carter sells her fish in the market at the Biscuit Mill on Saturdays, where she also cooks up some great seafood delights. But you don’t have to wait till Saturday, because Julie has a shop, Ocean Jewels in The Woodstock Exchange on Albert Road, where you can buy fish to take home and also enjoy a great lunch, as we did this week. Julie’s father and husband are also local fishermen, so you know the fish is fresh. READ ON…..
Oranjezicht City Farm Last Saturday was a rare one for us; we had the day off and were in town. And it was one of Cape Town’s perfect mid-winter Champagne days, bright, clear, sunny and warm. So it was our first chance to visit the Oranjezicht City Farm and Market, which is at the top of Upper Orange Street and open every Saturday from 09h00 to 14h00. To quote them: “The Oranjezicht City Farm (OZCF) is a non-profit project celebrating local food, culture and community through urban farming in Cape Town. The farm is financed primarily through the funds made at the Market Day.” Check out their web site.
This fantastic organic market garden was started and run by the local community on an old unused bowling green and historic site. On Wednesday afternoons, you can go and pick your own vegetables from the garden, as a guided self-harvest is held between 4-6 pm, weather permitting. Parking is a bit of a challenge but we got there about 11 am and found some on one of the side streets. READ ON…..
This week’s recipe We are eating quite a few eggs on the Banting diet, but they are starting to get a little boring. Lynne has some very old cook books in her collection and it includes a lovely book entitled How to Cook Eggs and Omelets (sic) in 300 Different Ways by C Herman Senn, O.B.E., G.C.A, F.R.H.S. It was published in 1920, nearly a hundred years ago. It is full of lovely ideas, some quaint and some mysterious, as some of the ingredients have disappeared, like loaf sugar. Would you know what Lemco or Lucullus paste was? The end section is full of wonderful sounding sweet omelettes and custards that make one’s mouth water. Lunch is an area in the Banting diet that can get boring. Lynne thought you might like to try this for lunch or for a dinner party starter. We quote directly from the book:
Egg and Tomato Custard Break 4 eggs into a basin, beat up and add three tablespoonfuls of tomato pulp (that is, fresh ripe tomatoes rubbed through a fine sieve), one tablespoonful of cream and one tablespoonful of grated cheese. Season with salt, pepper and nutmeg. Butter six or seven small soufflé cases, fill them with the prepared custard, and bake them slowly in a fairly hot oven for about ten minutes. Dish up and serve quickly.
Modern methods: Lynne might use a stick blender on peeled and deseeded tomatoes or use passata. The oven temperature might be 180°C or even 190°C . We are going to try this out soon. Please report back if you liked it, or not.
There is a huge and rapidly growing variety of interesting things to occupy your leisure time here in the Western Cape. There are so many interesting things to do in our world of food and wine that we have made separate list for each month for which we have information. To see what’s happening in our world of food and wine (and a few other cultural events), visitour Events Calendar. All the events are listed in date order and we already have a large number of exciting events to entertain you right through the year. Events outside the Western Cape are listed here.
Learn about wine and cooking We receive a lot of enquiries from people who want to learn more about wine. Cathy Marston and The Cape Wine Academy both run wine education courses, some very serious and others more geared to fun. You can see details of Cathy’s WSET and other courses hereand here and the CWA courses here. Karen Glanfield has taken over the UnWined wine appreciation courses from Cathy. See the details here
Chez Gourmet in Claremont has a programme of cooking classes. A calendar of their classes can be seen here.
In addition to the new Sense of Taste Culinary Arts School, Chef Peter Ayub runs a six module course for keen home cooks at his Maitland complex. Details here
Nadège Lepoittevin-Dasse has cooking classes in Fish Hoek and conducts cooking tours to Normandy. You can see more details here.
Emma Freddi runs the Enrica Rocca cooking courses at her home in Constantia.
Brett Nussey’s Stir Crazy courses are now being run from Dish Food and Social’s premises in Main Road Observatory (opposite Groote Schuur hospital).
Lynn Angel runs the Kitchen Angelcooking school and does private dinners at her home. She holds hands-on cooking classes for small groups on Monday and Thursday evenings and she has decided to introduce LCHF (Banting classes). The Kitchen Confidence classes, which focus on essential cooking skills and methods, have been expanded and are now taught over 2 evenings. She continues to host private dining and culinary team building events at her home. She trained with Raymond Blanc, and has been a professional chef for 25 years. More info here
20th June 2014
Remember – if you can’t find something, we’ll do our best to get it for you, and, if you’re in Cape Town or elsewhere in the country, we can send it to you! Check our online shop for details and prices.
PS If a word or name is in bold type and underlined, click on it for more information
Phones: +27 21 439 3169 / 083 229 1172 / 083 656 4169
Postal address: 60 Arthurs Rd, Sea Point 8005
Our Adamastor & Bacchus© tailor-made Wine, Food and Photo tours take small groups (up to 6) to specialist wine producers who make the best of South Africa’s wines. Have fun while you learn more about wine and how it is made! Tours can be conducted in English, German, Norwegian and standard or Dutch-flavoured Afrikaans.
Recommendations of products and outside events are not solicited or charged for, and are made at the authors’ pleasure. All photographs, recipes and text used in these newsletters and our blogsare ©John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews are usually unsolicited. We prefer to pay for our meals and not be paid in any way by anyone. Whether we are invited or go independently, we don’t feel bad if we say we didn’t like it. Honesty is indeed our best policy. While every effort is made to avoid mistakes, we are human and they do creep in occasionally, for which we apologise. Our Avast! ® Anti-Virus software is updated at least daily and our system is scanned continually for viruses.
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