In the seventies and eighties, fondues were a highlight on the dinner party circuit. Growing up during that time, I remember my parents hosting many fondue evenings.  I used to love helping my mom chop and prepare and watch her setting up the colourful plates of food. Then there was the smell of delicious sauces bubbling on the stove.  And of course lots of warnings about the dangers of the hot oil heating up in preparation for the fondue pots.   I thought fondues were very glamorous and my sister and I would desperately hope for leftovers so that we could have our own mini fondue the next day. We would feel very grown up to be allowed to cook little pieces of steak and sausage  in the hot oil with our own coloured fondue forks and dip them into a variety of sauces. And of course the highlight would be the chocolate fondue for dessert (although typically there wasn’t much of that left over).

When I moved into my own place many years later one of the treasured items I inherited was my parents fondue pot (and accompanying selection of forks).  I then bought a second pot as one was never enough.   I have many good memories of fondue dinner parties with a group of friends where we pooled our pots so that we could have a variety of oil, cheese and chocolate fondues. I have one friend who was deemed the Fondue Queen. She had fondues down to a fine art, including the very best monkey gland and mushroom sauces… and I still salivate thinking about them.

Over the years food fashions changed and my fondue pots have found their way to the very back of the top shelf of my kitchen cupboard.  It seems  though that fondues are making a bit of a comeback so I have been feeling inspired to  dust them off and host a slightly retro dinner party …as it really is a great way to share a meal with a group of friends.

And so when I received an invitation to experience the fondue offering at Isola on One & Only Island I was super excited.  Not only did it feed my fondue craving (and I always find when I taste something delicious it motivates me to do something similar at home) but it meant that I got to visit One & Only Island which is usually reserved for the exclusive use of  hotel residents.

Fondues are for sharing and the fondues at Isola cater for two so it was a no brainer as to whom I would invite – my Fondue Queen Friend, Tracy. Unsurprisingly she accepted immediately and so we consulted our diaries and booked our lunch date for a Thursday.

It somehow seemed appropriate to be having a fondue on a Throwback Thursday!

Both feeling excited , we met in the foyer of the One and Only which is always a hive of activity  To get to Isola you walk through the stunning bar area, across the bridge and past the spa and then suddenly from being in a buzzy hotel you find yourself in an oasis of tranquility.

It’s quite amazing as you don’t feel as though you are in the City any longer. In fact you honestly do feel as though you are on an island resort. The villas are tucked behind lots of gorgeous shrubbery, and palm trees tower over the   enormous free – form infinity pool which is surrounded by inviting day beds and sun loungers. The island restaurant, Isola, is situated behind the pool. It has an outside terrace with tables at which one could happily bask in the sun on a wintry day and which in summer must just be spectacular

As the fondue is only served indoors so we selected a table alongside the window which was almost as good as being outdoors. Isola is chic but still casual. It is decorated with wooden tables with mosaic tops bright striped cushions and bright simple floral arrangements

We decided that a glass of bubbly would be a good way to start our girlie lunch and ordered two glasses of perfectly chilled Graham Beck Brut as we perused the menu.  There is a selection of three fondues, meat, fish and vegetarian.  Each is suitable for two diners.

The meat fondue is R275 for two and includes two glasses of Meerlust Pinot Noir. The seafood option is R385 for two and is served with two glasses of Meerlust Chardonnay and the vegetarian fondue is R145 for two and includes two craft beers.

Tracy and I are both meat eaters and so opted for the meat fondue. We weren’t disappointed!  A sizzling pot if oil arrived at our table along with a platter bearing an array  of locally sourced beef fillet, kudu sausage, lamb kofta, chicken strips as well as a selection of seasonal veggies.

There was also a basket of delicious bread chunks and a selection of homemade seasoned salts, a mustard cheese sauce and a rich tomato sauce for dipping.

It was a difficult choice to decide which meaty morsel to stab and dip first… I opted for a piece of fillet and a mushroom and Tracy for the lamb kofta. That first bite of perfectly cooked meat swirled in the cheesy sauce was heavenly! The beauty of having only two people sharing a fondue pot means that you constantly have something cooking and another bite to look forward to.

Everything was delicious … our favourites were the sausage and the kofta – just because they were different. The cheese sauce was fabulous … with the mustard adding a rich depth to the flavor.  The bread and the veggies added a lighter touch to all the meat.  Just because I like variety I would perhaps have added a third sauce and served smaller portions of each.

What is so great about a fondue is that the eating experience is extended … you can take a break and then start again. All you need to make sure of is that your oil is kept hot. Tracy and I had lots of catching up to do and so we leisurely sipped our wine, chatted and ate. When our oil cooled down the staff were at the ready to bring another bubbling pot!

The portions are generous … we almost managed to finish our platter – although not quite – as we decided to save space for dessert as a wintry fondue experience would be incomplete without chocolate.

The traditional Swiss fondue (R155 for two) includes pink and white marshmallows, strawberries, nougat, biscotti, brownies and churros to dip into the rich chocolate which is served in a gorgeous heart shaped fondue pot.

Each bite was more delicious than the next … our top two were the churros and the nougat….and the chocolate brownies were scrumptious just on their own. To add to the decadence, the chocolate fondue is served with two glasses of Amarula! So deliciously indulgent for a weekday afternoon!

As an alternative to the chocolate fondue, the head pastry chef Kyle Hickman has elevated hot chocolate to another level. Guests can opt for a Spiced Dark or Caramel White hot chocolate served with fragrant cinnamon churros (R6o). If you want to add some punch you can order a tot of South African brandy or award winning Bain’s Single Grain South African whiskey for an additional R75.

The One and Only fondue is definitely something to try for a lunch tete a tete, an afternoon tea or even a post spa treat.

Guests at the table alongside ours had ordered the seafood fondue which looked fabulous. Norwegian salmon cubes, prawns, white fish, crayfish, mussels, oysters veggies and bread with a lemon cheese sauce and a tomato sauce.  Think I’m trying that next time.

As we left Isola, the winter sun was still warm, its rays reflecting on the sparkling pool It was so quiet and peaceful and the daybeds (perfect for a post lunch siesta) were calling!  As tempting as they were, we still had lots of catching up to do and so we opted for another glass of wine to end off the afternoon instead.

What a treat for the middle of the week.  A beautiful setting, good food and wine the company of a long time friend  and an opportunity to reminisce on our fondue days! I really felt as though I had left the real world for a few hours….

The fondues are available daily from twelve until four and will be on offer until the end of September. So if you are in need of an escape to an inner city little piece of paradise and you want to experience a fabulous fondue head for Isola. You won’t be disappointed.

Join sa-vour and Morgenhof for an exclusive wine pairing lunch under the vines on Saturday, 2 April at 12h00 for 12h30

We invite you to indulge in a delicious five course menu with each course perfectly paired with Morgenhof wines,

The lunch will be hosted by the Morgenhof team who will give their personal insights into the dishes and pairings.

The price for the lunch is R500 per person (all inclusive)

Places are limited so please contact Jacqui on jacqui@sa-vour.com or 082 494 3397 to reserve your place 

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Note :transport  can be arranged on request

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MENU

 Canapés upon arrival

Tempura prawn with chili jam/Bocconcini with tomato and Basil

Morgenhof Brut Reserve

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  Smoked Salmon

Smoked salmon mousse, marinated mussels, lettuce, cucumber ribbons, celery, spring onion curls, radishes.

Fantail Sauvignon Blanc / Chenin Blanc &  Morgenhof Sauvignon Blanc

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 Duo of kudu fillet and deep fried springbok wontons

On white bean puree, served with green peppercorn and fig red wine jus, vegetables of the day

Fantail Pinotage &Morgenhof Estate

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  Trio of desserts

Cappuccino and Kahlua crème brulee, Vanilla pannacotta with seasonal berries, Morgenhof’s famous cupcakes
Morgenhof Late Bottled  Vintage 2004

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Shared Cheese platter

Blue cheese with balsamic and berry pearls, mature cheddar, brie and goat’s cheese rolled in cranberries and pistachio nuts, biltong pate, fresh fruit, sundried Adam`s figs, nuts, & preserves
Morgenhof Merlot  &  Morgenhof Late Bottled  Vintage 2004

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In celebration of Stellenbosch Wine Week,  you are invited to join sa-vour and Morgenhof Estate for an exclusive  wine pairing dinner under the vines at Morgenhof Estate on Thursday 4 February at 18h00 for 18h30

Indulge in a delicious five course dinner with each course paired with a selection of Estate wines

The dinner will be hosted by the Morgenhof team who will give their personal insights into the dishes and pairings

 MENU

 Canapés upon arrival

Tempura prawn with chili jam/Bocconcini with tomato and Basil

Morgenhof Brut Reserve

~

  Smoked Salmon

Smoked salmon mousse, marinated mussels, lettuce, cucumber ribbons, celery, spring onion curls, radishes.

Fantail Sauvignon Blanc / Chenin Blanc &  Morgenhof Sauvignon Blanc

~

 Duo of kudu fillet and deep fried springbok wontons

On white bean puree, served with green peppercorn and fig red wine jus, vegetables of the day

Fantail Pinotage &Morgenhof Estate

~

  Trio of desserts

Cappuccino and Kahlua crème brulee, Vanilla pannacotta with seasonal berries, Morgenhof’s famous cupcakes
Morgenhof Cape Vintage

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Shared Cheese platter

Blue cheese with balsamic and berry pearls, mature cheddar, brie and goat’s cheese rolled in cranberries and pistachio nuts, biltong pate, fresh fruit, sundried Adam`s figs, nuts, & preserves
Morgenhof Merlot  & Morgenhof Cape Vintage

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The price for the evening is R500 per person (all inclusive)

Places are limited so please contact Jacqui on jacqui@sa-vour.com or 082 494 3397 to reserve your seat

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Note :transport from Cape Town to Stellenbosch can be arranged on request

There’s a quote which says … “Eating is a necessity but cooking is an art”

What I have discovered in my journey of food is that there are many different types of Cooks. There are Cooks who cook because they have to cook, there are those who love to cook but just don’t have enough time to indulge in it, and then there are those Cooks who cook at any possible opportunity …..

Each one of us has a different relationship with food and cooking but what is pretty universal is that we are all looking for new ideas, for handy tips, quick and easy ways of doing things and well just some good old inspiration.

Although traditional  recipe books and more recently the internet are a good source – nothing beats being able to watch and listen …

So to this end, a few weeks ago sa-vour organized a demo with Chef Frank Marks at Borage Bistro on the Foreshore.

Frank has a great track record so we were in for a treat…. He harnessed his culinary skills at Silwood Cooking School, after which he worked at La Colombe for 2 years, followed by stint at The Test Kitchen under the guidance of Luke Dale-Roberts.  Thereafter he went to London to work for Heston Blumenthal at The Fat Duck and at Dinner By Heston.  Frank then returned to South Africa to work for the Pot Luck Club and The Test Kitchen before opening his own restaurant, Borage.

This demo was a first at the restaurant, but Frank and his team worked willingly with us and the menu was planned, invitations sent and we were ready to cook…. Kick off was 6, so the city was starting to quieten down yet there was still a buzz. It was a gorgeous late winter’s evening with lots of beautiful light.. The Borage venue is fabulous …high ceilings, plenty of glass to let  either the sunshine or the City lights in, simple but elegant décor …. Two long tables had been set with lovely purple and white floral arrangements , elegant glassware and  crisp white napkins. Printed menus and copies of the evening’s recipes completed the look .

On arrival, guests were greeted by the friendly staff with a choice of a glass of ice cold bubbly or rose. The MCC was courtesy of Anne Cointreau of Morgenhof. . It was the  Morgenhof Brut Reserve 2006 which is a Chardonnay Pinot Noir blend. It was delicious and according to a number of the guests as close to French champagne as one could get.

With a glass in hand it was down to the business of the evening … cooking and eating.

The first dish to be demo’d was a mushroom risotto. … There is something both comforting yet indulgent about a risotto and it’s one of my favourite dishes both to make at home or when I eat out.  Although I must say I am cautious about ordering a risotto in a restaurant, as one can frequently be disappointed.  . The trick of course is in the homemade mushroom stock but if you don’t have the time or the patience there are good store bought options. Frank’s method does not follow the traditional and lengthy method of adding stock spoonful by spoonful ; rather he adds the stock all at once and reduces it down…. And the result was delicious. Frank’s risotto certainly did not disappoint and I would most certainly order it at Borage.

There was a fair amount of  debate about the consistency of  risotto … chewy vs soft ….. Personally I loved  Frank’s al dente version (although according to him even this would have been too soft for Heston!) .The colour was beautiful and the foam just finished it off … YUM!

Mushroom Risotto recipe – Courtesy Frank Marks (Borage)

Ingredients:

For the Mushroom Stock:

• 2kg Washed button mushrooms
• 500g Sliced shitake mushrooms
• 500g Peeled and sliced brown onions
• 20g Peeled and sliced garlic
• 200g Olive oil
• 500g Ruby Port
• 2kg Vegetable stock
• 1kg Water
• 20g Thyme
• 5g Black Peppercorns

For the Acidulated Butter:

• 200g Sliced onions
• 300g White wine vinegar
• 300g Dry white wine
• 500g unsalted butter

For the Risotto:

• 60g Extra virgin Olive oil
• 400g Carnaroli Rice
• 100g White Wine
• 1kg Mushroom Stock
• 80g Mascarpone cheese
• 40g Reggiano Parmesan
• 10g Whipped cream

For the foam:

• 200g Whole Milk
• 5g Lemon zest
• 10g Fresh Thyme
• 3g Soy lecithin
• 2g Table salt

 Method:

Making the stock:

1. Heat up a big stock pot. Add the olive oil.
2. Add the button mushrooms in batches and fry until golden brown.
3. Add the onions and sweat till just soft. Add the garlic and continue to sweat for a further 2 minutes. Add the shitake mushrooms and continue to sweat for a further 2 minutes.
4. Add the browned button mushrooms, followed by the Port.
5. Reduce by half.
6. Add the Vegetable stock and the thyme.
7. Close the lid, bring to full pressure and cook under full pressure for 1 hour.
8. Depressurize and strain the liquid through a chinois, allowing the liquid from the mushrooms to drip through a colander.
9. Strain through a superbag and blast chill till cold.
10. Remove the oil and reserve.

 Making the acidulated butter:

1. Combine the onions, vinegar and wine in a pot and reduce the mixture down to 150g on a medium-high heat.
2. Whisk in the butter, cover and leave to infuse for 15 minutes.
3. Strain through a chinois and leave in the fridge to set.

Making the risotto:

1. Heat the Mushroom stock to a light simmer and hold it there.
2. Heat the oil in a pot. Add the rice and toast on a low heat until the olive oil smell disappears. Increase the heat to medium and continue to toast the rice until it starts to give of a nutty smell.
3. Increase the heat to medium high and add the wine. Reduce to a glaze. Then add ¾ of the simmering stock and reduce down, stirring often.
4. Check the consistency of the rice. It should be al dente. Add more stock if needed, otherwise work in 150g of the acidulated butter, followed by 100g Mascarpone and 50g Reggiano parmesan.
5. Correct seasoning and fold in the whipped cream. Serve immediately.

Making the foam:

1. Heat the milk to 75ºC
2. Remove from the heat; add the thyme and lemon zest.
3. Cover and leave to infuse for 20 minutes.
4. Strain through a chinois, add the salt and lecithin and blend till mixed.
5. Strain through a chinois again.
6. To order, heat back to 70ºC and blend until a strong foam forms.

The risotto was paired with a 2012 Leeuwenkuil Family Reserve White Blend. This label was new to me but was I impressed! The White Blend comprised 50% Chenin and four other varietals and it paired beautifully with the Risotto.

Leeuwenkuil is a family run business with its origin in the Swartland. They are not open to the public but their wines are sold through Wine Cellar. I am definitely going to try and get my hands on them  as they are not only delicious but  good value for money  They also have a Heritage label which is their premium range .

Next up on the menu was Pork Belly (another favourite of mine). Borage only uses free range pork from farms in Paarl and Stellenbosch.  The guests gathered around Frank again and he explained the lengthy preparation of this dish.  One needs a lot of time and patience to make his version – 24 hours in brine ….30 hours in a 60 degree water bath…and then some.   I think I may just indulge in this version at the restaurant!

It was interesting nevertheless to see how it was done and the result was melt in the mouth delicious and beautifully presented with cabbage, baby leeks, butter mash and a mustard sauce.

The main course was paired with a Leeuwenkuil 2013 Shiraz … which was delicious and complemented the pork belly perfectly.  On doing some research I discovered that Decanter  scored it 92 points out of 100.

By now the noise levels had risen considerably, but all were keen to see Frank demo the dessert so stopped their conversations and gave him their attention. I had never been a lemon tart fan until I went on a cooking holiday to France … and since then if it’s on the menu I am sold. I also often make it as a dessert as it can be prepared ahead, and suits those with a very sweet tooth and also those who are not big dessert fans. It’s a relatively simple dessert to make but one has to get the pastry just right … don’t overwork it and then bake it blind. Frank’s secret to his silky smooth filling is straining it through a chinois.

The lemon tart was served with passion fruit, raspberry liquor and meringue. It was paired with a Wilderer Raspberry liquor … which whilst pretty in colour was a little strong for my liking. Will stick to the dessert wines me thinks!

Lemon tart recipe – Courtesy Frank Marks (Borage)

Ingredients:

For the Base:

• 250g Cake flour
• 1g salt
• 7g Sifted icing sugar
• 1 egg yolk
• 15 – 30g water
• 150g butter – cool but malleable

 For the Filling:

• 450g Whole egg
• 400g Caster Sugar
• 120g Lemon juice
• 10g Lemon Zest
• 5g Table salt
• 250g Fresh Cream

Method:

To make the pastry:

• Sift flour, salt and icing sugar together and work in softened butter, between fingers and thumbs until the mixture is the consistency of fine breadcrumbs.
• Stir 15ml of the water into the beaten egg yolk and tip it into the flour.
• Work the mixture into stiff dough, adding as much as is needed of the rest of the water.
• Leave the paste to rest in a cool place for at least 30 minutes.
• Roll out pastry to 6mm thick. Fill quiche pan and trim the edges.
• Prick the base, place piece of greaseproof paper into pastry case and fill with rice or beans. Then bake in a hot oven at 200°C for 15 minutes.
• Remove the beans and greaseproof and continue to bake till the pastry is just cooked.
• Take out and allow to cool.

To make the tart:

• Whisk eggs, sugar, salt and zest together, making sure not to incorporate too much air.
• Stir in the lemon juice followed by the cream.
• Strain through a chinois and then remove the foam from the surface.
• Preheat the oven to 180ºC.
• Egg wash the pastry case and place in the oven to set for 1 minute. Pour in the filling and bake in the oven at 120ºC for 30 minutes, or till just cooked.
• Remove from the oven and allow to cool.
• To serve, sprinkle the tart with icing sugar and blowtorch the top to caramelize it.

 All in all it was a fabulous evening of foodie fun. A great venue, outstanding food from Chef Frank and his team, delicious wines and good company and conversation. And we all left with our senses indulged as well as with some new knowledge and skill.

As Julia Child said…. “No one is born a great cook… one learns by doing”

Keep an eye on the sa-vour Facebook page for news of upcoming events.

Acknowledgements:

Thank you to Carol Bradley for being photographer on the night and for the awesome images

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ABOUT BORAGE

Tucked away in the chic Portside Tower, Cape Town’s tallest building you will fins Borage, a brasserie which offers  dining excellence to breakfast ,  lunch and dinner.

Entrepreneur Christian Vaatz and head chef Frank Marks, teamed to establish an avant-garde eatery reflecting Cape Town’s innovative, multi-cultural and cosmopolitan style. Frank is a prodigy of Luke Dale-Roberts, and has refined his craft in 4 of the world’s top hundred restaurants including Dinner by Heston Blumenthal.

Borage emphasises the quality of food, by bringing out the most flavour by focusing on good produce and fine-dining cooking techniques. Combined with charismatic and efficient service, we are creating a homely feel that’s contemporary and welcoming.

www.borage.co.za  |+27 21 4180992  | foodie@borage.co.za

We all love weekends… and we are always looking for fun and interesting  weekend experiences. So get a few of your Besties together and enjoy a fabulous foodie weekend in Cape Town.  Banish any thoughts of dieting this girls’ weekend with  sa-vour’s tailor made  culinary experience. Your  weekend kicks off with bubbly and tapas at the trendy Chef’s Warehouse on the bustling Bree Street. Indulge in a selection of   fabulous tapas by acclaimed chef Liam Tomlin. The menu changes daily so prepare to be surprised and  delighted.

After dinner , head down Bree Street for a night on the town… The Orphanage, Mothers Ruin Gin Bar, La Parada …. . On Saturday morning you may want to take a long walk on the Promenade before indulging in a delicious pastry  with your coffee at Jason’s Bakery . Refueled, it’s time to head to the  Oranjezicht City Farm Market , based at the magnificent Granger Bay venue to fill your baskets with ingredients for a cooking class with a private chef later in the afternoon. Armed with new skills and tips you and your Besties get to enjoy the fruits of your labour paired with a selection of delicious Cape Wines.

On Sunday the winelands call with a divine chocolate and wine pairing at Waterford Estate in Stellenbosch. End this delectable weekend with a long lunch at Bertus Basson’s Top Ten restaurant , Overture at Hidden Valley .  The view is incredible, the wines delicious and the food sublime.

http://helloweekend.capetown/w…/besties-breakaway-weekend-2/

A roaring success – we all loved it!! The ambience, attention to detail, the food was exquisite and the wine divine. As for the service, Neil, Lydia and staff were perfectly attentive. We left at midnight, no one wanted to leave. They couldn’t stop raving about the evening. We were so relaxed and could just sit back and socialize. The gifts went down a treat. Well done Jax and thank you so much. xxxx – What a perfectly splendid year end dinner! Kim

I am spoilt living in Cape Town, as we have so much available to us right on our doorsteps There are very few places where you have the beach, mountains, forest, winelands, city centre and so much more all within 45 minutes of your front door. The risk is that one can get a little lazy and not feel the need to venture too far out of one’s comfort zone. But a change of scenery is as good as a holiday (so they say) and as a holiday is not on the cards for me right now … we decided to do a mini road trip. I was a little skeptical I have to be honest, as I can get a bit antsy spending long periods in a car… but I decided to go with the flow. Departure time was scheduled for 7am. Now I am a morning person, but even for me that is early on a wintry and dark Sunday…  so I wasn’t bouncing out of my warm and cozy bed. Fortunately even in the dark it was promising to be a lovely day.

We were a little late in setting off, and by that stage all three of us were feeling in slightly desperate need of that first cup of coffee. The only challenge was that we were already in the car, no-one had thought to pack a flask and there is not a whole lot open in the City before eight am on a Sunday. Suggestion – McDonalds….

“Not so sure”…. Said the Foodie and Coffee snob. But what choice did I have?

If you are going to the Big M, the Green Point branch is probably one of the nicer ones … and they do have a McCafe.  Not quite Truth quality coffee but not all bad.

Feeling more awake and sociable we started our trip. It was a beautiful autumn day, the road was fairly quiet, the company  was good as was the conversation  and there was a great playlist to listen to… We headed out on the N2 towards Elgin and our first stop was Peregrine farm stall. I have always liked Peregrine as a stop on the way out of or back into Cape Town, as it allows you to stretch your legs whilst perusing all the wonderful goodies on offer in the shop. I have to admit I don’t think I have ever walked out of there without buying SOMETHING. Not sure when you were last there, but they have done some great renovations and now have a really spacious. light, airy restaurant and coffee shop.  We settled in and I was more than ready for a proper Flat White!  Origin coffee is on offer and there is a very tempting breakfast menu (the lunch menu also looks yummy if you are stopping off later in the day). Two of us opted for The Peregrine Poach…   The portions were generous to the point that we could have shared. Our driver went for the The Tractor Mechanic (savoury mince, fried egg and roasted tomatoes on sourdough) . It did look good…

Our bellies satisfied we took a stroll around the farm stall ( no I did not leave empty handed) and then were ready for the next leg.  My kind of road trip involves  plenty of stops. This breaks the journey and makes it interesting. For me it’s important to have some kind of a plan (else you can end up hungry and irritable if nowhere to stop to be fed and watered en route). But it’s also good to still be flexible, so that if you come across somewhere unexpected you can and do stop.

Our next stop was Swellendam. I haven’t been there in quite a while and have to admit was somewhat disappointed that we were only making a quick stop and I couldn’t properly check out the gorgeous guesthouses and restaurants on offer.  We did however take some time to have a drive and a look around and it’s definitely somewhere to go back to.

Our planned destination in Swellendam was Tredici (which means Bakers Dozen in Italian) which is a little treasure in the heart of the Overberg. A gorgeous patisserie, boulangerie, delicatessen and ristorante all in one!  Their story is sumptuous simplicity and their philosophy is to offer more than you would expect as Bakers did way back in the 13^th Century by giving thirteen loaves instead of twelve. Sitting down inside the lovely space I was further disappointed that we had already had breakfast and were too early for lunch, as their menu was incredibly enticing. We couldn’t not tantalise our taste buds however, so we indulged in some of the home baked pastries to go with our third cup of coffee for the day. This time delicious De Luxe coffee.

We shared a mille feuille, pastei de nata and one of the best chocolate chip cookies I have ever had!

There is also a very tempting selection of kitchen and foodie items for sale … I managed to restrain myself however and just oohed and aahed instead. Back in the car and headed for our endpoint … Barrydale via the Tradoux pass and the little village of Suurbraak.  This is what a road trip is all about… the incredible scenery that you drive through and the discovering or rediscovering of the little hidden and unknown gems along the way. Just so much to take in and appreciate!

Barrydale is definitely on the up, and Diesel and Crème is a must-do on Route 62. I had heard lots about this vintage diner and was eager to see it for myself.  It was definitely worth the drive. We hadn’t booked (could have been a serious problem) but we were fortunate to get a table outside in the sun. It’s a feast for the senses. The décor is amazing … you almost can’t take it all in, there was a colourful local band playing, plenty of people watching opportunities, and a great menu of burgers and other country fare and then of course their gourmet milkshakes are legendary.

We were ready for a glass of wine and a beer by this stage… so started with those before tucking into a Jack Daniels and a Diesel burger.

Despite being very full we couldn’t leave without sampling the milkshakes. After much debating and negotiating we settled for the Banana and Custard and Honey Crunchie. Wow…. Totally decadent and delicious. Thank goodness we ordered the small size … served in jam jars with broad colourful straws (you need them as the shakes are so thick) they are yummy. I felt like a kid in a candy store…

We were very tempted to sit in the chairs and watch the passing trade, but alas we had to get home so it was back in the car. There is a motel alongside Diesel and Crème called Karoo Moon Hotel. Perhaps an overnight stay next time?

I asked the fabulous staff at Diesel and Crème to share one of their favourite milkshake recipes with me. Enjoy! Peppermint Crisp Milkshake (this is their newest addition so hot off the press) What you need (makes 500ml) a few drops of Peppermint extract 1 Peppermint crisp chocolate broken up 5 big scoops of good quality vanilla ice cream What to do Mix all the ingredients  together (keep a little bit of the crushed choc ) . Serve in a lovely glass or even a glass jar topped  with a blob of whipped cream and sprinkled the remainder of the peppermint crisp chocolate.

We headed back to CT via the N1. Another good idea for a road trip is to have a circular route. More places to stop and different scenery. One of the things on my Bucket List is to visit the States in October/ November months to see The Fall. Hopefully I will get to tick this off sometime in the future. But I have to say that one forgets just how beautiful our autumn leaves are in the Cape. Driving back via Montagu and Robertson the vines are the most beautiful hues of red and gold ……

Final stop was The Farm stall in Robertson.  We couldn’t manage another thing to eat or drink but we could shop! I stocked up on some wine and am now kicking myself that I didn’t buy more. They had a specials bin where I picked up some local Sauvignon Blancs that had earned Double Gold medals for R35 per bottle. Really! Now at that price why didn’t I buy a case I ask myself now, because they are delicious Aan De Doorns and La Bonne Vigne If you find these… buy them! I also was delighted to find a leather flyswatter… weird I know but I have unsuccessfully searched high and low in Cape Town for a swatter to deal with those random but irritating flies. Another reason to go on a road trip! Then it was the final haul homeward…. A full day of indulging all our senses and we were still back in Cape Town in time to enjoy a magnificent sunset. What a truly lovely way to spend a day … I am a road trip convert and am now planning the next one.

I’m definitely a summer girl. I just love the heat, the blue skies, the long days, the energy of summer … and most of all being outdoors as much as I can. In fact I remember having a  boyfriend some years ago, for whom this obsession of being outside was really annoying. I can still hear his voice (apparently imitating mine) on arrival at a restaurant and being asked where we would like to be seated …. “OOOWTSAAAD …. We want, or rather she wants, to be OOOOOWWWTSAAAAD!”

He got it. Any opportunity I get I am outside, walking on the promenade, on the beach, on my balcony with a glass of wine, enjoying a coffee in the sunshine, picnicking on the lawn, and best of all enjoying a meal (be it breakfast, lunch or dinner) al fresco!

Fortunately I am privileged to live in Cape Town where we have these glorious long summer days…  and this summer in particular we seem to have been blessed with extra balmy evenings where there is no need for a cardi or a sweater and one can sit outside late into the evening.

Sadly (for me at least … as I know many winter fans who disagree, and can’t wait to don their coats and boots), summer is all but over. These past two weeks there has been a real chill in the air, signaling the onset of the cold and wet to come.  Today is particularly gloomy. Autumn is upon us and winter not far away. But one of the many things that I love about Cape Town is that after a couple of cold days, we get blessed with one of those gorgeous warm almost summery days. And when we do, I make the most of them. I abandon all thoughts of soups and casseroles and get outside (preferably with a glass of ice cold wine) and sa-vour the tastes of summer.

So, in celebration of the very last of summer, I thought I would share a couple of my favourite summer entertaining recipes … perfect to enjoy outdoors on a summer or even early autumn afternoon paired with a gin and tonic or an ice cold glass of wine.

For starters, asparagus phyllo cigars. I think if you had to ask many of my friends what my signature dish is it’s these… They are simple yet elegant. I love the bright green freshness of asparagus, and combined with the crunch of the phyllo and the touch of parmesan… heaven.  They can be plated as a formal starter or else served more casually canapé style with drinks on a  pretty platter. I usually serve them with garlic aioli … homemade if you have time, else Melissas does a great store bought option.

I always ensure that I make extra as the expected three or four per person don’t touch sides. They are a little time consuming to make but they are not difficult, and trust me they are worth it! They can also be made the night or morning before, covered with cling wrap and refrigerated, so all you need to do when your guests arrive is take them out of the fridge for an hour or so and then pop them in the oven.  They look really impressive and are YUMMY.

recipe : asparagus phyllo cigars

(Adapt your quantities depending on how many cigars you want to make. You get six cigars per sheet of phyllo)

 What you need

• Fresh green asparagus
• Frozen phyllo pastry
• Unsalted butter for brushing
• Grated parmesan (you can also try feta but I prefer parmesan)
• Ground black pepper

 What to do

• Preheat the oven to 180 degrees
• Melt the butter in the microwave
• Shave the tough ends of the asparagus with a vegetable peeler
• Using a basting brush, brush one sheet of phyllo with the melted butter. Cut the sheet into six rectangles. Sprinkle a little parmesan down the middle of each rectangle. Place one asparagus on each  and roll up phyllo with asparagus top and bottom protruding
• It is important to keep the remaining phyllo moist. I keep the sheets covered with a damp dish towel.
• Spray a baking tray lined with foil with Spray and Cook. Place the cigars on the tray and brush the outsides with a little butter. Sprinkle with black pepper
• Bake for 10 – 15 minutes until the pastry is golden. Allow to cool slightly before serving

As a main you can never go wrong with fillet.  This one is extra special as it is marinated overnight. (I usually try for as close to a full day of marinade time as possible) The meat has the most incredible flavour and will be melt in the mouth tender. It can be served hot or at room temperature. The sauce adds the wow factor!

Another bonus of this fillet is that it is roasted in the oven … so if the weather (or the braaier) isn’t as planned it’s not a problem!

recipe:  roasted beef fillet (Serves 4 – 6)

What you need

1-1.5kg beef fillet

For the marinade

• 60ml Dijon mustard
• 60ml Wholegrain mustard
• 60ml tomato sauce
• 60ml brown sugar
• 30ml Worcester sauce
• 30ml red wine vinegar
• 30ml olive oil
• 2 garlic cloves, crushed
• 150ml fresh cream
• Salt and freshly ground black pepper, to taste

What to do

• Combine all the marinade ingredients (with the exception of the cream) and pour over the fillet. Marinate in the fridge at least overnight
• Preheat the oven to 180°C
• Remove the fillet from the marinade and keep the marinade to one side
• Brown the fillet on all sides on a griddle or in a frying pan
• Place the fillet in a baking dish and cover with foil. Roast for 25 minutes for medium-rare (adapt cooking time to cook the meat to your liking)
• Place the remaining marinade in a pot and allow to thicken over a gentle heat
• Whisk in the cream and season to taste
• Leave to rest covered for at least ten min and then slice the fillet into thick slices and serve with the sauce alongside

As accompaniments to the fillet I served charred chilli and lime mealies (these can be cooked either on the braai or on a griddle pan), a caramelized pear and goats cheese salad and caprese stacks.  Lovely combination of colours and flavours to complement the meat whilst still keeping it light.

recipe: charred chilli and lime mealies

What you need

• 6 – 8 fresh mealies (de-husked)

For the marinade

• 120ml olive oil
• 20ml lime juice
• ½ – 1 red chilli
• ½ – 1 green chilli
• Salt and freshly ground pepper

What to do

• Par cook the mealies on the stove or in the microwave
• Finely chop the chillis (I often do this using gloves so as to avoid burning my eyes later!) The amount of chilli you use depends on the strength of the chilli and your tastebuds!
• Mix together all the ingredients for the marinade. Season to taste
• Place the mealies on a hot braai (barbeque) or a griddle pan and baste with the marinade.   Grill for approximately 8-10 minutes until they have a charred look and are cooked to your liking

I always think that a lovely bread works well for a casual lunch or supper and can be used for leftover sarmies the next day…. (that’s if there are any leftovers!)

I love all things chocolate. This decadent chocolate tart  served with bright berries and a vanilla mascarpone sauce is light enough as a summer dessert but works equally well when it’s not so warm outside. It’s really quick to make and it’s fabulous for entertaining as the mixture can be made ahead of time and kept aside somewhere cool until you are ready to bake and serve.

recipe : warm vanilla chocolate tart with vanilla marscarpone sauce

 What you need

• One plain croissant
• 150g whole blanched almonds
• 175g unsalted butter
• 150g castor sugar
• 300g good quality dark chocolate
• 4 large eggs
• 5ml vanilla essence
• 150g mascarpone cheese

For the sauce

• 250g mascarpone cheese (softened)
• 125ml milk
• 60ml castor sugar
• 10ml vanilla essence

What to do

• Preheat your oven to 180 degrees
• Grease a spring form tin with a tablespoon of the butter
• Place the croissant and almonds in a food processor and blend until the mixture resembles fine breadcrumbs
• Sprinkle enough of the almond mixture into the tin so as to lightly cover the base and sides (ensure enough is left to add to mixture later)
• Melt the chocolate (best way is to use a double boiler)
• Using a food processor, cream the sugar and the rest of the butter
• Add the rest of the almond mixture , the mascarpone, chocolate, eggs and vanilla essence and gently process until combined
• Pour on top of the almond mixture and bake for 30 minutes
• The middle of the tart should be slightly runny when removed from the oven
• Allow the tart to stand for 10 min to cool slightly before removing from the tin
• To make the sauce combine all the ingredients and stir (can be made ahead of time and refrigerated)
• Sprinkle with a little icing sugar and serve warm with a mixture of seasonal berries and the vanilla mascarpone sauce (or just a blob of vanilla ice cream if you prefer)

So now we just need to hold out for some more of those unexpected days ….. to sa-vour summer.

If not, we are less than six weeks away from our shortest day ……………

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