Sunday Lunch Restaurant Guide

I really liked this list of suggestions for Sunday Lunch around SA from the latest Wine Magazine.  Good list to keep on hand when you go blank or when you travel.http://www.winemag.co.za/article/20-sunday-lunch-restaurants-2011-06-24

Butchers Go Boutique and other Meat Trends

Global Meat Trends are following overall Food Trends and like all these trends, some countries adopt them quicker than others but in some way, either diluted or on a more pure application, they are all relevant to the South African market.

Trends in meat are from a retail and foodservice perspective but capture the needs of the consumer.  Meat remains a traditional category with low levels of innovation in comparison to other fresh food sectors. Local and traditional preferences for types and cuts of meat remain unchanged and dominate the wider consumer offer through retail and foodservice.  

However, the demand by the consumer and lifestyle changes are changing the way retailers and foodservice are communicating, branding and selling fresh meat products.

Provenance, mention of specific breeds and the messaging on pack has seen this category becoming more about “theatre” than butchery shopping.  This education and interest in the category has also allowed new cuts to be introduced to the customer.

Sticking to theatre, the rise of cooking at home and in response to Master Chef type TV programs new flavours and premarinated packaged meat is more available. Customers are more exploratory and braver but still want convenience.

Provenance and transparency in meat is a growing trend and although it sits mostly in the premium sector, the less premium customer is asking about source and safety. Free range is much easier to find even though the understanding of the benefits is not really clear.  If not Free Range, source and breed is being questioned and it is the need that is pushing the provenance trend into new space.   This in store communication and connection of consumer to source is creating new ways for retailers and producers to connect to a growing group of discerning meat consumers.

Wagyu and Angus are examples of Breed branding that have been successful in Australia and the US. Angus was adopted by MacDonald to attract burger eaters.

The old days of butchers and close relationships with the man behind the counter have all but gone but the in-store butchery counters are attempting to imitate this old way of interacting.  However, boutique butcheries are springing up everywhere and “butchery 101” is on its way back to homes and retailers.

These new-wave butchers and meat shops don't just sell meat, they sell the story - where the animal came from and how it was grown - and the means to turn meat into a meal. The new butcher takes old-fashioned values and marries them with new-fashioned options.

Most importantly whilst incorporating all these trends and consumer needs is the over riding need for better value. The economic situation worldwide continues to challenge consumers’ pockets and value for money is still a key concern. Trading down to affordable cuts and mincemeat is more of a choice than ever.  Individually portioned bulk packs are on the rise as it allows for smaller families to access bulk shopping.

 Meat eating has grown in double figure percentages over the last 10 years despite initiatives such as “meat free Monday” and other environmental and health campaigns and with diets such as the Paleolithic and cavemen diets appearing in Vogue and Cosmopolitan magazines, meat eating is here to stay.

An article I liked and quite funny too

http://www.grist.org/article/food-2010-10-27-an-artisanal-plea-from-a-fed-up-foodie

Watch this space for an update on Food to look for at The World Cup in New Zealand

Robertson Slow

I learnt a few things about food, wine and people this weekend well worth sharing.  Robertson Slow festival is all about getting close to the producer and understanding the source and the passion of the winemakers, and the stories that people tell about their food, farming, winemaking and families. Spending time with the winemakers allows the commercial difficulties to take a back seat and discussions to flow on tradition, heritage, wine theories and beliefs on terroir.  Our home for the 4 days was very special and very hands-on managed Mimosa Lodge in Montague.  Fida and Bernhard not only cook and provide exceptional accommodation but entertain their guests as if they are all one big family. Every detail in the gorgeous garden rooms is taken care of from the hot water bottles hiding under the pillow to a jug of sherry to start off your evening.

Simone's Salmon Rose

Our first experience was a sushi course and although many of us are able to eat sushi with some speed and lip licking, I can tell you it is slower to make than you think.  Caveau's finest Sushi chef was our teacher and we moved from California rolls to Salmon Roses.  I must say that I got 3 "very good" compliments and here are the pics to prove it.

the hardest part of preparing the Salmon

a first attempt at California Rolls

Next was Arendsig, also the winemakers for Mimosa Lodge wine.  Try their Chardonnay and you will find yourself buying a case to take home and share with friends.  Arendsig is a privately owned wine farm in the Robertson Valley. Lourens van der Westhuizen is passionate about single varietal wine making and is making his 8th Vintage with the 2011 vintage.  We were delighted to label our own bottles in the cellar and then indulge in a home cooked feast in the barn with walls made of local clay cladding.  The wines were superb and the hosts made us feel part of their farm and family.


The next day was all about Zandvliet but a special treat also awaited us that night (see next blog on Duck Press). Zandvliet was again a specially arranged lunch with the 4th generation owners.  We were honoured to be invited into their home and did not realise that we were in for a treat.  The Zandvliet Shiraz is well known and well loved and the discovery of Zandvliets' Colombard/Sauvignon Blend was exciting.  Our hosts cooked a slow roasted lamb in a very clever braai contraption made with his own hands and the highlight was the pear tart with blue cheese and sour cream paired with their chenin blanc (a bit of sugar is added to the wine) which is more of a sweet dessert wine.  The pictures tell the story:

Our Canapes of Steak Tartare on Salticrax

Starter of roasted red peppers, Anchovies and Olives

Zandvliet Home Dining Room

Delicious Pear, Custard Tart with Blue Cheese and Sour Cream

Our Hosts and Friends

Zandvliet Cabernet Sauvignon, Colombard/Sauvignon, Shiraz Rose

Some dishes worth mentioning

Pork Belly & Prawn Starter at Bizerca

Tomato and Mozzarella Salad Starter at Bizerca

I often get Restaurant fatigued and am delighted when I feel that a dish was utterly beautiful to look at or tasted absolutely fantastic.  It is often the simplest of dishes.  This past weekend our Dinner Club went to Bizerca in Long Street , Cape Town.  I have not been for sometime but have always enjoyed my meal.  My starter was delicious and although composed of quite posh ingredients was quite honest, well cooked and simple in its delivery.  I had the pork belly and prawn starter with an asian style sauce and someone else had the tomato and Mozzarella salad which was so beautifully presented.  Not easy to find different colour tomatoes in South Africa but in this case, the purple, red and green colours with torn buffalo mozzarella and a pest sauce was so fresh and a lovely light starter.  this could easily be made at home.  Perhaps and idea for a Woolies salad that doesnt have pasta in it as do all the others.

Over the easter weekend we went to lunch at The Roundhouse - also one of my favourite venues.  Their summer outside menu of tapas and light lunches is great and their is no compromise in quality of ingredients and slow cooking is celebrated.  Sadly, you will have to wait for next summer to go as the lunch from now is indoors and more fine dining.  The dishes well worth waiting for next summer or worth perhaps trying at home are complete comfort food.  The bone marrow with an oxtail marmalade and sea salt is too die for.  I forgot to take the photo when it arrived and by the time I had realised we had gobbled it all up. Marrow is very good for you. Follow this link to learn more about Marrow: http://wholehealthsource.blogspot.com/2008/11/real-food-x-roasted-marrow-bones.htmlThe burger was also great quality and cooked medium rare to perfection.

Round House Burger

Round House Marrow Bones

High Tea Terror

Breakfast Cocotte at Cassis

The Cake Boys

Melissa Colomb

A fabulous South African pastry chef friend from the UK suggested we have a look at some patisseries and cake shops on his recent visit to Cape Town.  A great idea to look at what is available to the consumer wanting to indulge in a sweet treat, buy a cake for a tea party or birthday or simply to have a cup of coffee and an accompanying sweet snack.  My suggestion was to finish the day with a High Tea and leading up to that scan some of the retail/coffee shop outlets which are either very popular destinations or well reviewed.  Our route: Melissa's Newlands, Cassis (right next door), Asara wine farm, Mila's Cake Shop in Stellenbosch and then finally to a full High Tea at The Table Bay Hotel. We started off having a look at what Melissa's has to offer.  I mentioned in my Christmas blog that Melissa's does present beautifully and the easter table created an excitement for the easter treats we love over this period and the shop is enticing.  However, the cakes do not eat as well as one would hope considering their cost and appearance.  I saw something new that i didn't know about before called "colomba" but on tasting it was dry and oily.  According to Wikipaedia: "The dough for the Colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (colomba in Italian) and finally is topped with pearl sugar and almonds before being baked. 

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 Cassis and this gets my by best cake shop rating in Cape Town and holds up against many pastisseries i have experienced in France and London.  The quality of the ingredients is excellent.  Real butter, real couverture chocolate, beautifully decorated by skilled pastry chefs and delivers what it promises.  I don't think it is expensive given the quality and presentation and clearly nor do the customers.  Just observe a saturday morning at Cassis and you will see there is no shortage of patronage.  We decided to have breakfast to balance out the sugar we were to face later in the day and were delighted by the cocotte, croque monsieur and the coffee was delicious too.  This is the example we need to have for any further patisserie entrepeneurs.

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

Mila's Cake Shop was supremely disapointing. The decor and view of the shop from the outside is charming and very enticing but the product inside was not worth the price and even if cheaper I would not choose to eat it.  If one is to tout oneself as an Artisan bakery with a cute, pink cake shop on a leafy street in Stellenbosch which has its fair share of award winning restaurants and foodies and gourmet markets, why use cheap chocolate, dubious decorations and an array of mediocre to bad pastry making.  Back to my Sacher Torte quibble.  Mila's cake shop should rename thiers as dense, overly rich, bad chocolate cake.

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!

The Best Article I have seen with regards Foie Gras production

 Follow this link to read this very thorough explanation about Fois Gras production

http://www.seriouseats.com/2010/12/the-physiology-of-foie-why-foie-gras-is-not-u.html

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.