|Breakfast Cocotte at Cassis|
|The Cake Boys|
So on research i figure if you are going to make something so traditional, make sure it is true to the tradition or call it something else. For example, one cant make a Sacher Torte without good dark chocolate and apricot jam and call it a Sacher Torte. More of this later....
|This is what a traditional Colomba looks like - note the top|
Next Stop ASARA wine farm and Hotel. Here you will find a beautiful setting albeit a little contrived, a fine dining restaurant and a kitchen and chocolate shop with very desirable items from food to porcelain and french cooking pots. Asara make their own icecream and chocolates and also have some pastries which are light, authentic and fresh. I like that they are combining wine, chocolate, kitchenware and have a demo kitchen where you can watch the creation of food and learn. I thought their slabs of chocolate were cleverly named and provide an original gifts. I especially like the fact that they were using African Single Origin Chocolate and not Indonesian and Paraguan. We tasted some wine whilst watching a black swan glide by and were ready for our next stop Mila's Cake Shop.
|Handcrafted African Single Origin Chocolate|
|Wine tasting at Asara|
The finale of the day was looming and back to Cape Town to have High Tea at The Table Bay Hotel. This is a five star establishment and demands high prices and I am not sure how, but seems to be voted one of Cape Towns best High Tea experiences.
I am not going to go into too much detail except to say that the Mad Hatters Tea Party Theme didn't really work. Where oh where is the classic high tea gone. The scones were good but the cream sweetened. Cream on a scone is to counteract the sweet jam not add more sweetness. The muffins looked like an afterthought, a plop of batter in huge paper case. Savoury won over sweet by far. The cucumber and salmon sandwiches were good enough and the quiches were tasty.
I really have nothing to say about the sickly sweet, garish colours, bad ingredient cakes and desserts on the high tea table except that for all 5 of us we could have lived without them. Nothing was memorable, classic or innovative and please explain why you would want to make a swiss roll from a carrot cake with no cream cheese in the room!
|wholewheat scone, plain scone and that other thing is a muffin!|
|Jelly powder decoration on a lemon tart !|
Please can one of the Cape Town Hotels go back to a classic English high tea with quality baking, classic nostalgic cakes and pastries, simple but fresh savouries. Where is the classic Chiffon, Classic Chocolate Cake, Black Forest done like the Germans do it, strawberry shortcake and please can we have some pretty Petit Fours. I am sure some South African classics would work too since it is a tourist hangout. No milk tart, no koeksusters and some Hertzoggies would have been delightful. I am thinking that 5 Star Hotels may need a Food Trend Analyst to assist in their High Tea planning. I am more than happy to help! Oh and a glass of bubbly for High Tea would not go unappreciated and perhaps a sneaky Sherry in Winter. Just a suggestion!