What's Cooking
Restaurant, Specials

It’s that time again, crazy winter specials!

Published April 25, 2013

No, we are not nuts … we do this every year!

We much prefer walking through a full restaurant than an empty one … we also like to see our locals more often … this makes us happy …

So come and eat food like this off our 2 menus …

50% off a la carte

Mon to Fri, at the restaurant

Lunches only (excludes public holidays)

From Monday 29th April 2013

Bellingham menu

3, 4 or 5 courses including wine pairing starting at R185

Mon to sat, lunch and diner

Happy days indeed !!!

 

Check out the menu! 

 

 

News, Noordhoek

we love our community market…

Published April 6, 2013

look at this delicious sausage ….. one of the few killer tapas we serve on thursdays at our local community market on Cape Point Vineyards estate…our little menu there will evolve, and as winter gets colder, we will get you warmer…see you there…

Deli & Tapas

buy 12 get 12 free

Published February 13, 2013

Our mates at Nitida wine farm in Durbanville are in the middle of harvest and they have run out of space in their cellar. So, they urgently need to clear 1,600 bottles of a superb wine. It is a blend of Sauvignon Blanc (70%) and lightly wooded Semillon (30%) that RJ (their wine maker) bottled under another label “Sublime”

Franck and I tasted it on Monday and it is going straight onto our wine list so we have taken quite a few already.

So, here is the deal:

Normal price per bottle … R90

If you buy 12, we’ll give you 12 free … brings the price down to R45 / bottle (incl) … you save R1,000 … happy days indeed!

Only paid orders of 12 will be taken and the offer expires at the end of the day on Monday 18th Feb.

You will also need to fetch from the Deli before the end of next week ie the 22nd.

To pay, pop into the Deli or EFT into the Foodbarn account and email deli@thefoodbarn.co.za the proof of payment … FNB, branch 202309, account 62111622842.

 

News, Noordhoek, Restaurant

the email that made my year….

Published February 13, 2013

so yesterday i received this mail…..

Hi Franck
I have been a huge fan of yours since you were at La Colombe and I lived down the road in Tokai. I now live in Blouberg which sadly is rather far from your fantastic restaurant. My husband and I do however make numerous pilgrimages during the year to come and enjoy your supeeerb food!
My old Constantia Uitsig cookbook is by far the most splattered one among my many cookbooks! My hubby and I fight over who is going to make what in it. I must say he makes a killer Prawn Tian! We sadly could not find a copy of Feast anywhere so it was with great excitement that in my weekly newsletter I saw that your new cookbook was coming out. Of course it went to the top of our Christmas wish list! So far everything we have made out of it has been awesome!!! The crux of this very long story is to tell you that our 6 year old Eugenie Amelie (ok so we are Francophiles!) is a huge foodie. Your section on how to prepare garden snails was met with great glee and off she went to harvest my least favourite pest! I have attached the photos of the process which ensued. I have to confess that I was too squeamish to be involved in this heinous crime so my hubby helped her. They said they were fabulous! I will never know!
Thank you so much for your passion and the wonderful way in which you do the best food in Cape Town without any pretension.
Kind regards,
Lisa and Henri
P.S. Your cookbooks are referred to as the First and Second testament in our home!

……..together with a series of pics..

Eugenie Amelie is picking snails…
after degorgment, the snails are salted…
Restaurant

our thoughts on sustainable fish

Published January 7, 2013

from "Feast at Home" by Franck Dangereux. Photo Craig Fraser.

Our twitter feeds were awash this week-end with talk about green listed fish and the lack thereof from our local suppliers … which is great as the more people we can influence to be responsible about which fish they chose to eat, the better.

It all started when Cheffy “a pris les boules” (French for got the “moer in”) as he could not procure any fresh green listed fish. So he did what he does best … got creative!

Which fish can we get every day, is fresh, green listed and is understatedly delicious? Great examples are Hake and Angel fish. A common perception is that these are best served wrapped up in newspaper with slap chips as a take away … I agree they are superb prepared like this but it can also be brought to life in our restaurants.

Cue … Hake or Angel fish done three ways … Franck’s ingenious solution to a very current problem for us. Today, Angel fish is getting the FD treatment … check it out…

If you are keen to read-up a little more about this topic … a very useful resource is the South African Sustainable Seafood Initiatives website.