With Ginja, his inner city Cape Town restaurant constantly full, Mike Bassett has branched out to the leafy suburbs to open his new restaurant, Myoga, at the Vineyard Hotel. By Gill Cullinan With Ginja, his inner city Cape Town restaurant constantly full, Mike Bassett has branched out to the leafy suburbs to open his new restaurant, Myoga, at the Vineyard Hotel Meeting Mike Bassett at his new restaurant Myoga is one thing, getting him to sit still and talk about this venture is another. The finishing touches are being done to the space before the restaurant launch and he can’t…
Renowned Australian food writer and stylist Michele Cranston was recently in South Africa to promote her new book Seasonal Kitchen and to appear at the Good Food &…
Traditionally a stiff mixture of gin with the merest hint of dry vermouth, a martini could be described as “astringent” at best. Something of an acquired taste, it is perhaps the most austere, misunderstood and exploited cocktail, while simultaneously one of the most well known. In its original format, its glamour is unparalleled. Its history is uncertain although written evidence points with relative certainty to the US as the birthplace of the martini, around the mid-19th century. One credible account by William Grimes, restaurant critic for the New York Times, claims that the dry martini was invented in 1912 by…
The mojito has achieved fame twice in its lifetime, originally as a drink of preference (together with the daiquiri) of man’s man, writer Ernest Hemingway, and lately in…
Serves 4 When making gnocchi rather steam your potatoes than boil them to avoid the potatoes being too watery. Use 500g potatoes and once they are cooked, mash them with a ricer, food mill or potato masher, not a blender. Put the mashed potatoes in a bowl and add 1 egg yolk and 20ml grated Parmesan. Gradually mix in about 90g cake flour. We prefer using our hands as it’s easier. Once a loose dough has formed knead it gently on a lightly floured surface. Make sure that the dough is pliable but not sticky. Divide the dough into balls…
Pour enough water to reach halfway up a pot. Add 10ml vinegar and bring to the boil. Reduce the heat and keep the water bubbling gently. Crack the…
For committed cooks and food lovers there is an exciting immediacy about food markets. The freshness of the ingredients challenges you to use them as soon as possible while the eclectic nature of what’s on display gets the creative juices flowing as you ponder the endless culinary combinations that can be created with what you see as you stroll around. Many shoppers have only a vague idea of what they’re going to buy until they see what is on the stands. It’s not like a modern supermarket where most of the fresh produce is always available. When you go to…
Nic van Wyk loves fantasising about, talking about, and working with food. Over tapas at his recently opened Barnyard Brasserie in suburban Cape Town, he was spreading the…
Iced Chai tea is a delicious lightly spiced beverage. This tea is homemade in India, but the South African version comes ready-mixed in a powder, and is already milky. It can be served hot or cold, and is available at most good supermarkets or delis. It’s a sweetly spicy alternative to iced tea or coffee. By Vicki Clarke and Nikki Gaskell Photographs by Vanessa Grobler