Food to buy this Christmas

I spent a few hours in delis, Melissa's, Pick n' Pay, Checkers and Woolworths to see what has been launched to make our feasts delicious, fun and well Christmassy.  In general, I was very disappointed.  Although there is a lot of tinsel and shiny stars adorning shelves and surrounding the aisles there is very little Christmas fare launched just for Christmas.  Pick n Pay was the most disappointing.  Other than some not very nice looking Christmas cakes and mince pies there was no other Christmas themed bakery or dessert products.  Checkers was as dismal however, I found this Whiskey cake which looked like a nice stocking filler for a dad or a grandpa.  Perhaps you could match it up with a bottle of Glenfiddich.

Whisky Cake from Glenfiddich

 

Melissa's Christmas wreaths are lovely - but Pricey!

Melissa's Christmas fare was very pretty and the display was festive and everything is beautiful wrapped and displayed, but where does she get those prices.  These Candy Cane Biscuits were R32 for 3 tiny little biscuits with a bit of sugar icing.  The cannot cost more than R5 to make!  I get very tired of being ripped off for novelty.  Melissa needs to realise that rich people are rich because they do not spend their money so stupidly.

These looked lovely and great to be able to buy only 1 for a treat for yourself and not a 6 pack

Woolworths is the only retailer who has some Christmas cheer and i found some really stunning meat and Poultry products worth buying but I still feel that across the categories it is a pretty poor show.  Perhaps South Africans don't 

buy into Christmas food shopping enough for the retailers to warrant the volume. Perhaps its too early and the really exciting stuff will come next week.

How can this cost R32!

Jammy Stars for the kids. 

So...from Woolies I liked their range of whole birds smoked.

Lightly Smoked Turkey

Melissa's Christmas Wreaths

 I also like their Free Range Duck stuffed with chicken and yummy things.  This is ready to roast and makes preparing duck so much easier.  It also guides you well on how to cook it if you are not used to cooking duck.  I will definitely be buying this.  Depending on weight it is around R150.

Lightly Smoked Chicken

 Don't forget to buy a corned beef and Woolies have the best.  It is great if you have a crowd and is awesome cold on sarnies.  You can layer left over turkey and corned beef for a christmassy club sandwich instead of using bacon. 

I didn't find anything new in terms of Christmas cake or mince pies or stollen, but i loved their mini Christmas selection which is really great for a christmassy bite without the heaviness of some of these Christmas specialities.  I find a nibble of Christmas cake, marzipan and plastic icing quite enough and this pack is reasonably priced at R50 and is great for a granny present or if you want to bring a slight christmassy end to your dinner or lunch.   A few on  plate for an afternoon tea party round this time of year is also well worth the spend.  The stollen was a bit dry but quite edible.

the Yule Log is back and was a great success last year, so if you have missed it go and indulge.  Same old in terms of other desserts though.  Does no-one get bored of the bulk trifle and bulk profiterole.  Is it that good?

Lastly the cheese dome is a nice hostess gift on the shelves and at a good price.

Enjoy Christmas and I will be searching the tables for interesting holiday feasts.

Just thought I would share my 2 favourite concepts before i head off for lunch.  The food Customization trend is getting legs and although not in SA quite yet, I would love to be able to interact with both these sites:

www.graze.com

and

www.mymuesli.com  (there is an option to read the site in English)

My article in the Sunday Times this past Sunday.

The Test Kitchen

Last night was definitely not good for the waste line, but extremely good for the soul and the excitement of experiencing truly great cuisine.  Luke Dale Roberts' Test Kitchen completely lives up to expectations.  At the Biscuit Mill, in a very intimate space, you can see and almost touch the chefs as they literally perform for the diners.  The operation is slick, the service excellent, the sommelier delightful and very knowledgeable.  There were about 20 people dining last night.  Our table of 8 had the 7 course tasting menu.  We started off with a fabulous cocktail: Saki and Elderberry Mojito. Each couple brought a great bottle of wine and we were all quite excited at Michael Le Borgne's contributions of a Meerlust Pinot Noir 1998 and Meerlust Merlot 1989!  Both were excellent. We were all quite pleased with my choice of the Cape Point Semillon.  Well worth a try!  What made the evening for me special was the complete unpretentiousness of fine dining.  The focus was the food, not the personalities of the chefs.  The innovation in ingredient combinations sometimes worked and other times almost worked, but every dish was spoken about and discussed with interest and amazement by our table of foodies.  I can say no more than to go to the Test Kitchen for an unforgettable evening.

Beetroot Mousse, Slow Cooked Baby Beets, Lemon and Thyme puree, Horseradish and mixed nut crumble, fennel confit, Puff shards

Pan Seared scallops with Miso, Peas, Broad Beans and Peppermint

Trout Tartare, Green apple, lime, Creme fraiche, miso cured aubergine, flat parsely, creamy miso dressing

Quail in three ways, languoustine, liquorice jus, miso, corn and ginger emulsion, lime gremolata

Luke plating up

Such a great team of chefs

What a beautiful Piece of art.  I love the pea shoots!

Dessert of Lemon Tart with Nectarine and Elderflower.  so fresh but no shortage of a sweet end to the meal.

November Chefs Table - an update on the menu

Crystallum by Peter Allen Finlayson - Incredible Chardonnay and Pinot Noir

Mushroom and Truffle Custard, Garlic Emulsion and Sauteed Mushroom Salad

Momfuku Ramen

Michael's Charcuteri Platter - Brawn, Duck Rillette, Venison Pie, Curry Chicken Liver Pate

Chermoula Marinated Lamb Loin, Summer Bean Cassoulet, Butternut Fondant, Green Pea Puree and Seasonal Vegetable Salad

Speculoos Cookie with Poached Pear, Vanilla Pecan Ice Cream and Gianduya Cream

November Chefs Table

Follow this link http://www.spatula.co.za/the-7th-floor/ to read about our October Chefs Table.  Tomorrow is the next one and it seems like all the bells and whistles are being brought out of the bag.

We have Jodi-ann Pearton, Foodcorp/Sunday Times chef of the year, cooking with Michael Le Borgne.  We are attempting to make the Momofuku Ramen Bowl and will be revealing encapsulated olive oil.  I will upload the photos tomorrow and tell more about the evening.  We have an esteemed guest list as well as our CEO and Senior management so it all hands on deck to make this the best and final chefs table of the year.

These were the two dishes i loved at Momfuku in New York and we will see how Michael's Ramen version is in comparison. We have David Chang's book so we hope it works out.

The last word on NYC

Frozen Joghurt

Automated mini bun maker on the street

The greatest coffee

cupcakes and coffee

I felt it important to finish off on NYC as I had another 4 days in NYC since my last entry of eating and tasting and experiencing.  I think StreetFood is a trend worldwide.  These NYC style vans are appearing all over the world, with Delicious magazine featuring it in their last issue.  However, the food needs to compete with the trendy coffee shop and the hip sandwich bar.  In NYC the food out of the vans was fantastic.  There is almost anything available from a van and if you need any confirmation that great food on the go is hip and happening, all you need to do is stand and watch the queues at each of these vans.  Dim Sum to MeatBalls to Noodle Van Bars its all available on the street and it comes to you.  I will be watching the development of street food and I think it is important to note that street food is not only cultural food like Indian or Asian.  These days it can be anything!

Heavenly Flavours of Squash and Honey and Ricotta

I wanted to share one of the most exciting trends in NYC that I ate quite a bit of.  MEATBALLS.  The Meatball Shop is sublime, so delicious, so simple.  I am always impressed when the quality and flavour of something so simple can excite the palate and the  mind.  It is comfort food yes but I saw it all over the place.  One of the best dishes i had in New York was at abc kitchen with jean-georges. He prides himself on organic and describes his restaurant as: "passionately committed to offering the freshest organic & local ingredients possible".  I had 4 dishes at this amazingly decorated restaurant.  All the tables are from reclaimed wood, the dishes are handmade "wonky wear" style.  The wines are all organic and the menu changes as the season demands.  I had honey roasted Kombucha squash with Ricotta on Toast (this was not just any toast). I then tried their tuna sashimi and it was so good - just look how fresh it is.  Then i ordered the simplest dish but was so delicious: organic corn off the cob with flavoured butter and parmesano and herbs.  Lastly, the best meal in NYC that I ate on my 7 days there:  Bowtie Pasta, Kasha, Veal Meatballs and Sour Cream with fresh herbs.  On the plane back whilst reading Elle magazine, I was delighted to see that they thought this dish was the best too. Follow this link to see more of Jean-Georges restaurant: http://www.abchome.com/systemPage/services/restaurants/abckitchen/tabid/893/Default.aspx

Ferran Adria and some of New Yorks Foodie Celebs

Ferran

Ferran, Interpreter and Andrew Coleman

Me and Ferran!

Last night was almost surreal.  I was invited by Nils Noren from the International Culinary Institute in New York to attend an evening with Ferran Adria and Andrew Coleman to talk about Ferran's biography.  Besides having the priviledge of being in such an intimate presentation of this genius, there was also the food elite of New York in the same room.  Mario Batali, Jose Andres, Jaques Torres, Danial Boulard, editor of Art Culinaire, New Yorks top food bloggers and journalists.  I cannot explain how excited I was. Ferran was so inspiring and revealed insights and truths about the famous El Bulli and what holds for the future.  i will be posting the transcript of the evening as it is inpirational for anyone involved in creativity and innovation.  I will be buying the book tomorrow and if you are interested in a genius of our day, i would reccommend you read it too.

Other highlights from yesterday was Magnolia Bakery (the Cupcake trend started here with Sex&the City) The cupcake trend is definatly not going anywhere.  Every shop, street food vans, food halls and coffee shops all have a cupcake. 

The other hightlight of today was Carnegie Deli.  Famous for its Pastrami Sandwich which is truly amazing and rather large ( i could only manage half).  Apparently it also has the best New York Cheese cake.  I couldnt manage it but will try return tomorrow to try it out.  Oh, i saw my first Celeb, Mr T from the A-Team.

Brooklyn awaits tomorrow; pizza, coffee and Bakeries!

New York Day 1 and 2

Its end of day 1 and 2 in New York and I am most impressed.  I had few expectations of what I would find in New York except that I knew I would probably be amazed and surprised either way. My first food experience yesterday was at Saks 5th Avenue.  I had to wait around to get into my hotel room so, of course went shopping.  I, rather weary after a long haul flight, took some refuge at the famous Snaks Bar for a salad and a drink.  The Gluten Free meal option on British Airways is scary so I was quite hungry.  I had a chopped salad with beef.  The salad part was okay but the beef was scary looking.  Oh dear $14 for this  - what am up for this trip was my thought straight away.  Anyway without judgement I checked into the Hotel, had a much needed shower and headed off to Eataly (www.eataly.com).  As I am writing this I have butterfly excitement in my stomach at the thought of this place.  The first one opened in Milan a while back but this one is the flagship. Started by three New York Italians - Mario Batali being the most famous of them all.  It is essentially an Italian Supermarket with restaurants and eating bars as part of its makeup.  But that description is not good enough for this place. You can either buy the most amazing range of Italian gourmet ingredients to create heaven at home or you can eat there.  There is a charcuterie and cheese platter area and you stand at tables and feast on the board of delights ordered with a glass of the finest wines or you can stand in the queue for the Pasta & Pizza Bar or eat at Manzo which is the more restaurant style venue.  There is a coffee bar a Gelato Bar, a bookshop, freshproduce, and so it goes on.  I chose the Pizza and Pasta bar as it seemed the easiest place to eat solo.  This is the thing when you are travelling solo, you can't take up fun group dining environments and New Yorkers are quite glamorous so its a bit daunting doing some of these things solo. The menu is simple and exquisite. I sat at the bar looking into the pasta kitchen watching the slick chefs prepare their magic and ordered the Ravioli with brown butter and sage.  They give you a little brown parcel to start which has the most amazing bread hidden inside.  One thing I love about New York is that when you sit down you don't have to ask for water.  There is a waiter with a jug of water on hand at all times and they fill the glass so well that you actually feel bad and end up drinking more water than wine.  Well back to the ravioli.  I can't describe how perfect: the size of the portion, the perfection of cooking and flavour is just wonderful and after 4 months of no wheat - oh my God!  I have to confess to visiting the Gelato counter afterwards.  It is so popular they run out of Gelato and they only had Vanilla left which was so simple, so creamy and one scoop is all you need to be in Gelato Heavan!

Eataly Gelato Provenance

Chelsea Market Halloween Pumpkins

This morning started with a visit to Chelsea Market.  It is not a farmers market or a fresh produce market it is more a wealthy trendoid market, but saying that it has a fantastic selection of food to eat and buy.  Halloween is coming so there was alot of pumpkins on display and cupcakes with spider webs seemed to be the flavour of the day.

Gluten Free Nutella Crepe

Having broken the no wheat diet I felt it important to commit again and try the Gluten Free crepes.  This stall is right next to the Raw Food Stall which makes one feel guilty for living at all!  I, in rebellion, decided to have the Nutella Crepe.  Actually that is not completely honest, the crepe master said that the Gluten Free is a sourdough base and only the Nutella can be paired with it as the sour taste doesn't really go with lemon and cinnamon.  "Yes", I said dutifully.  It was delicious!!

Balthazar Salad Nicoise

The tower in the middle is all Seafood!!!

Balthazar was next to meet colleagues and although the Salad Nicoise and atmosphere was good, it didn't really live up to the expectations I had.  However the next door table's seafood tower looked amazing.

At the end of this trip I think I will dedicate a blog to amazing waiters and bar staff I have come across in just 2 days!  The professionalism is astounding and somethng South Africa could really learn from.

Just had the most amazing Fillet Mignon at the "hotel restaurant" although the restaurant has nothing to do with the hotel and has a reputation of its own apparently.  It has been voted as one of  New York's best steakhouses.  The Fillet was perfect in texture, flavour, cooking and presentation.  Nothing done to it but free range, aged well and cooked perfectly. The beef is from Montenegro and it is aged here in a special room and the chef has accolades of the best steak chef! Wow!  I had a Malbec 2007 to go with it from Spain which was a perfect match. I was given one glass on the house to go with my steak as I was reluctant about a second glass and the maitre de insisted it had to be had.  Again astounding service!  I am sure you are now bored and so I will catch up in a day or so.  I promise to give a street food update as mentioned in the last blog.