Dion’s description of his run next to the ocean brought this blue plate to life, with foam that occurs when the waves hit the side of the rocks and the aroma that lifts from the seaweed smashing on the rocks. “I pictured the octopus shying away in between those rocks and the tentacles just peeping out, I could taste the saltiness from the ocean water, which inspired the speckboom salsa verde, giving homage to the octopus and putting it back into its natural environment”
Archives for November 2017
Kom ons Braai! (lets BBQ)
Last season we featured a BBQ menu on Saturdays at the Oasis. As we liked it so much we have continued this season with this very “lekker” idea. Cooking from the fire with the required braai staples like, vetkoek, braai broodtjies, snoek, potjie with mussels or oxtail, biltong, boerewors, ribs, peri-peri chicken, rib eye and corn on the cob. We have not skipped on the cold selection which is a meal of its own that requires a person to slow down, relax and enjoy a very long extended lunch sipping on an ice cold craft beer.
As long as the weather plays along there will be smoke and fire every Saturday until the end of April.
Price is set at R395
For further information or to make a booking please phone (021) 483-1000 and ask for restaurant reservations or e-mail: email@example.com
Restaurant Week, 5 YEAR Anniversary 2017 Winners edition Extension. From 23 November to 3 December. Based on the votes from the public on the quality of the menu/value for money, the service and ambience during this culinary event. The top 10 Winners are taking part in this extension of restaurant week, giving dinners an opportunity to visit their favourite spots again. So we are in great company with Greenhouse, Ben Wei, Myoga, Dash, Lou Lou’s, Reuben’s, The Stack, The 41 and Spice on Main.
Reservations start on 11 November
Menu will remain the same with Starters, Beef carpaccio with twist, we have added some extra beefy bits with crispy fried beef tendons and pulled oxtail fried in a pokora batter served with a spiced chick pea puree.
For the main course we are serving a poached sea bass with coal cooked potatoes and a mussel velouté, with seaweed and grilled tender stem broccoli.
and to finish we have combined a couple of interesting flavours with popcorn, miso, Tonka beans and sencha tea
R400 per person, for more information go online at http://www.restaurantweek.co.za
“It is the ingredient that creates possibilities for innovation” Rudi Liebenberg
In the first addition of the guide we were fortunate to be featured, this year the JHP Gourmet Guide featured 90 restaurants, with the top 21 Restaurants receiving a plate rating. I am humbled and honoured that we received a one plate rating for excellent cuisine. Congratulations to my Chefs Table Team for a job well done.
Other restaurants we share the One plate rating with for excellent cuisine, Aubergine, Camphors at Vergelegen, Chefs Warehouse & Canteen, Hartford House, Luke Dale-Roberts X Saxon, Marble, Myoga, Nobu, Terroir and The Roundhouse Restaurant.
Two plates, for exceptional dining that demands a detour, was awarded to Chef’s Warehouse at Beau Constantia, dw eleven-13, Foliage, Greenhouse, Indochine, The Pot Luck Club and The Restaurant at Waterkloof.
Three plates – awarded for world-class destination dining worthy of a flight, was awarded to three restaurants that were plated in 2016/17:
La Colombe, Restaurant Mosaic and the The Test Kitchen.
This dumpling either Malfatti or called Gnudi…. essentially gnocchi, because of the rough look called Malfatti in Siena or Gnudi as it is called in Florence translating to naked basically without an outer dough like ravioli. We like serving it with a tomato sauce or a burnt sage butter with hazel nuts and more parmesan. In this recipe we have a lot more parmesan than in some, but then that is how we like it, cheesy. With a lot of the older recipes the egg is omitted as it is rested for longer in semolina before cooking forming a barrier.
Use some of the liquid when finishing in the butter, gives some body to the sauce.
200g Ricotta Cheese
200g Parmesan Cheese, grated
180 g spinach, sliced chiffonade or chopped very finely and cooked (steam or boil and drain well)
1 eggs yolk
1 Tbsp (15 ml) fresh sage, chopped
1 Tbsp (15 ml) fresh parsley, chopped
60 g flour
roughly ½ C (125 ml) semolina
Gnudi (best made a day ahead)
Combine the Ricotta, Parmesan, spinach, eggs and egg yolk and chopped herbs. Fold in the flour and combine, add more flour if the mixture is too sticky (must be able to roll into balls). Season to taste with salt and white pepper.
Line a dish that you can seal to refrigerate with a thin layer of a semolina. Portion the gnudi mixture and roll into equal sized balls. Roll the gnudi in extra semolina making sure each is coated. Place the gnudi into the dish with the layer of semolina, don’t let the gnudi touch each other or the sides of the container as they may stick. Refrigerate.
Repeat this step every 2-3 hours. Do this about six times. Remove from the semolina.
Sage Beurre Noisette
100-120 g butter
12-16 sage leaves
50-80 g macadamia nuts, coarsely crushed and toasted
Parmesan, shaved or grated as needed
Place the butter in a heavy bottomed saucepan and heat, allow to bubble and froth. Do not burn, it should become nutty as the butter browns. Add the sage leaves and allow to cook and crisp up..
To cook the gnudi, bring a saucepan of salted water to the boil. Place the gnudi into the water until they rise to the surface and float (±2-3 minutes).
Remove from the water and gently coat in sage beurre noisette and top with crushed macadamia nuts. Serve with shaved or grated Parmesan.