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Main Ingredient’s weekly E-Journal
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A couple on Camps
Bay beach watches the sunset and a choppy winter sea
In
this week’s MENU:
The Roti Indian
Restaurant in Sea Point Ocean Jewels Fresh
fish and lunchtime restaurant Oranjezicht City
Farm Egg and Tomato Custard
To get the whole of our story, please
click on READ ON..... at the end of each paragraph, which will
lead you to our blog, with pictures and more words. At the end of each blog,
click on RETURN
TO MENU to come back to the blog version of MENU.
It is winter school holiday time and many of you will be taking a break and
disappearing off into the wide blue or green yonder. We wish you a wonderful
holiday with your families and, above all, a safe journey to and from your
holiday destination.
This week’s Product menu – If you like spicy
food, remember that we do stock a large range of unusual spices like Asafoetida,
Allspice, green and brown Cardamom, cumin, Grains of Paradise, pink
peppercorns, Shichimi togarashi, star anise and of course, northern and eastern
Mediterranean favourites like, sumac, ras el hanout and za’atar – all of which
we sell in 25g jars, but we can pack larger quantities if you need. We don’t
stock the spices you can get in every supermarket, or fresh herbs, but if you
can’t find a spice you need, please contact us to see if we have it or can get
it for you......... See them here.
The Roti Indian
Restaurant in Sea Point We love to
eat good Indian food and when a new place opened up in Sea Point, we headed
straight there. Sadly it was Valentine’s Day and they were totally full, always
a good sign. We finally got there recently and wanted to tell you about it. The
Roti is on Regent Road, opposite the Sea Point Post Office. It was an estate
agent’s premises and has now been converted into a fairly large and airy
restaurant. They do cater for large tour buses, but the food is good and they
serve authentic Indian food, not Cape Malay or Durban curries. READ ON.....
Ocean Jewels
Fresh fish and lunchtime restaurant in Woodstock If you love fresh fish, you will know how
lamentably difficult it is to find in this huge seaside city. And if you care
about sustainable resources, you will want to buy and eat only green rated
SASSI fish. Julie Carter sells her fish in the market at the Biscuit Mill on
Saturdays, where she also cooks up some great seafood delights. But you don’t
have to wait till Saturday, because Julie has a shop, Ocean Jewels in The
Woodstock Exchange on Albert Road, where you can buy fish to take home and also
enjoy a great lunch, as we did this week. Julie’s father and husband are also
local fishermen, so you know the fish is fresh. READ ON.....
Oranjezicht City
Farm Last Saturday was a rare one for us; we
had the day off and were in town. And it was one of Cape Town’s perfect
mid-winter Champagne days, bright, clear, sunny and warm. So it was our first
chance to visit the Oranjezicht City Farm and Market, which is at the top of
Upper Orange Street and open every Saturday from 09h00 to 14h00. To quote them:
“The Oranjezicht City Farm (OZCF) is a non-profit project celebrating local
food, culture and community through urban farming in Cape Town. The farm is
financed primarily through the funds made at the Market Day.” Check out their web site.
This fantastic organic market
garden was started and run by the local community on an old unused bowling
green and historic site. On Wednesday afternoons, you can go and pick your own
vegetables from the garden, as a guided self-harvest is held between 4-6 pm,
weather permitting. Parking is a bit of a challenge but we got there about 11
am and found some on one of the side streets. READ ON.....
This week’s
recipe We are eating quite a few eggs on the
Banting diet, but they are starting to get a little boring. Lynne has some very
old cook books in her collection and it includes a lovely book entitled How to Cook Eggs and Omelets (sic) in 300
Different Ways by C Herman Senn, O.B.E., G.C.A, F.R.H.S. It was published
in 1920, nearly a hundred years ago. It is full of lovely ideas, some quaint
and some mysterious, as some of the ingredients have disappeared, like loaf
sugar. Would you know what Lemco or Lucullus paste was? The
end section is full of wonderful sounding sweet omelettes and custards that
make one’s mouth water. Lunch is an area in the Banting diet that can get
boring. Lynne thought you might like to try this for lunch or for a dinner
party starter. We quote directly from the book:
Egg and Tomato
Custard Break 4 eggs into a basin, beat up and add
three tablespoonfuls of tomato pulp (that is, fresh ripe tomatoes rubbed
through a fine sieve), one tablespoonful of cream and one tablespoonful of
grated cheese. Season with salt, pepper and nutmeg. Butter six or seven small
soufflé cases, fill them with the prepared custard, and bake them slowly in a
fairly hot oven for about ten minutes. Dish up and serve quickly.
Modern methods: Lynne might use a stick blender on
peeled and deseeded tomatoes or use passata. The oven temperature might
be 180°C or even 190°C . We are going to try this out soon. Please report back
if you liked it, or not.
There is a huge and rapidly growing
variety of interesting things to occupy your leisure time here in the Western
Cape. There
are so many interesting things to do in our world of food and wine that we have
made separate list for each month for which we have information. To see what’s happening in our world of
food and wine (and a few other cultural events), visit
our Events Calendar.
All the events are listed in date order and we already have a large number of
exciting events to entertain you right through the year. Events outside the Western Cape are listed here.
Learn about wine and cooking We receive a lot of enquiries from people who want to learn more
about wine.
Cathy Marston and The Cape Wine Academy both run wine
education courses, some very serious and others more geared to fun. You can see
details of Cathy’s WSET and other courses here
and here and the CWA courses here. Karen Glanfield has taken
over the UnWined
wine appreciation courses from Cathy. See the details here
Chez
Gourmet in Claremont has a
programme of cooking classes. A calendar of their classes can be seen here.
In addition to the
new Sense of
Taste Culinary Arts School, Chef Peter Ayub runs a six module course
for keen home cooks at his Maitland complex. Details
here
Nadège Lepoittevin-Dasse has cooking classes in Fish Hoek and
conducts cooking tours to Normandy. You can see
more details here.
Emma Freddi runs
the Enrica Rocca cooking courses at her
home in Constantia.
Brett Nussey’s Stir Crazy courses are now being
run from Dish Food and Social’s premises in Main Road Observatory (opposite
Groote Schuur hospital).
Lynn Angel runs the Kitchen Angel
cooking school and does private dinners at her home. She holds hands-on cooking
classes for small groups on Monday and Thursday evenings and she has decided to
introduce LCHF (Banting classes). The Kitchen Confidence classes, which focus
on essential cooking skills and methods, have been expanded and are now taught
over 2 evenings. She continues to host private dining and culinary team
building events at her home. She trained with Raymond Blanc, and has been a
professional chef for 25 years. More info
here
20th June 2014
Remember - if you can’t find something, we’ll do our best
to get it for you, and, if you’re in Cape Town or elsewhere in the country, we
can send it to you! Check our online shop for details and prices.
PS If a word or name is in bold type and underlined,
click on it for more information
Phones: +27 21 439 3169 / 083 229 1172 / 083 656
4169
Postal address: 60 Arthurs Rd, Sea Point 8005
Our Adamastor
& Bacchus© tailor-made Wine, Food and Photo tours take
small groups (up to 6) to specialist wine producers who make the best of South
Africa’s wines. Have fun while you learn more about wine and how it is made!
Tours can be conducted in English, German, Norwegian and standard or Dutch-flavoured
Afrikaans.
Recommendations
of products and outside events are not solicited or
charged for, and are made at the authors’ pleasure. All photographs,
recipes and text used in these newsletters and our blogs
are ©John & Lynne Ford, Adamastor & Bacchus. Our restaurant reviews
are usually unsolicited. We prefer to pay for our meals and not be paid in any
way by anyone. Whether we are invited or go independently, we don’t feel bad if
we say we didn’t like it. Honesty is indeed our best policy. While every effort
is made to avoid mistakes, we are human and they do creep in occasionally, for
which we apologise. Our Avast! ® Anti-Virus software is updated at
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