The joys of January

This is going to be another good year, overflowing with opportunity – out of chaos comes opportunity, and if you focus on the doughnut, not the hole, anything is possible!

To turn up the heat and end the year on a tasty note our office crew headed off to Thali for a festive lunch. We arrived early (no bookings) armed with crackers and gifts. Tapas for two comes in waves, and the portions are abundant in flavour and in quantity. The garden setting is beautiful for lunch or dinner (love twinkly lights and lanterns), and the speed of service makes it the ideal choice for a business lunch. Choose from seating in the main area, or position yourself with a good view of chef John van Zyl and his team at work, and you will be transfixed. The epic voyage to the taste of India moves from subtle to robust, even timid palates can cope.

 

Just a few days later we headed into the country for more of Liam Tomlin’s magic, this time the wand had been waved, recently, in Franschhoek.

When I close my eyes I can still taste the incredible flavours created by David Schneider and his team at Chefs Warehouse at Maison. I headed there just before Christmas to review the restaurant for Food & Home Entertaining magazine. The tapas for two is great value, and if you are not driving, choose Maison wines or others to make your meal extra-special. If you have time, then start your adventure with a wine tasting. The rustic, farmhouse feel is authentic Weylandts, and their marriage with maestro Liam Tomlin has been made in heaven. An array of tasty tapas for two comes your way in three courses, priced at R700.

My stand-outs were the line fish sashimi with a lime pickle dressing, green mango and a coconut cream reduction, in the second round all dishes competed to be a favourite, but I settled on declaring the parsley and spinach risotto the winner. Delicately enhanced with a whey and smoked bone marrow, and lemon and parsley salsa, it hit a high note. In round three the slow-cooked Karoo lamb shoulder was my colleague’s choice, and I chose the grilled hake. Head to Franschhoek to see why the locals, who will no doubt support this gem all year round, are so happy and proud to have their own Chefs Warehouse.

 

 

 

 

May this year bring you everything you deserve, and may your plate and glass always be half full, not half empty.

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