Tashas V and A Waterfront

This past Saturday was the Old Mutual Two Oceans Marathon, I was not going to do it but after receiving an entry via their lucky draw I figured fate wanted me to. I suffered through most of it but completed in time and received my medal.

We woke up at 4am, I ate a coconut chia seed breakfast and a banana and fueled along the race with copious amounts of sugar in the form of Gu, Powerade and Coke. On completion, after the best shower ever, we went for breakfast to drink Champagne, celebrate and eat something... Salty.

I read about Tashas ages ago before she got her spot in the Waterfront and have always wanted to try it so we decided it was a good place for our celebration it being an anniversary and for the marathon we had completed, being my first, we totally needed to toast the moment.

They don't take bookings so there was a waiting list when we got there but were seated pretty quickly and were at a door so we had a view of the ocean. It is really beautiful inside, clean, airy, minimal and sleek with a cake table catching your eye, planning your after meal treat before you sit.

In my ravenous state I forgot to take pictures of our meals but they were well sized hearty portions, I had chicken schnitzel on ciabatta with an avocado and french dressing salsa and my friend had bacon rosti with a forestiere sauce of mushroom with poached egg. There were lots of delicious meals passing us all looked of a high quality which is why it has become a well known brand. None of us had any dessert but all said we would be back soon.

Our meals were all R80 which is quite high for breakfast but fair for lunch, the menu is large and will cater to all tastes, we had a great time and well done to all my friends who completed the two Oceans until next year.

Tashas

Shop 7117 V and A Waterfront

Cape Town

Tel: 021-4214350

Pictures and article copyright by Tamsyn Wells

Creation Wines

I used to live in Hermanus years ago when I used to work at the Arabella Hotel, I was there for a year and never went to the Hemel-en-Aarde Valley, the wine region of Hermanus, I am however sure we had a few bottles of wine at our staff parties.

I really enjoyed visiting this farm, Creation Wines, one for it's beauty but all our wine farms are beautiful, mainly this farm does a few things different. You receive a complimentary wine tasting which takes place in an informal setting in the cellar and there are lots of wines to try from an upper range to a less expensive one called Whale Pod.

The reason I would like to mention Creation Wines is because of their wine and food pairings, my friend and I went for the canape and wine pairing, now after a rather large wine tasting already we were well on our way.

Upstairs we were seated in the restaurant which was fully booked just fyi phone beforehand, the waiter then arrives with delicious freshly baked bread and pours your first wine. A large platter is then placed on the table with assorted canapes, some are cold and later the hot ones come with the red wines, a well trained waiter explains the first wine and why they paired it with the particular canape.

You go on a journey, sampling the food and wines from the farm with an amazing story to go with each, I think there were eight. This is a fun day out but just a note you will still be hungry so go like we did after lunch time or stay and have a light meal after the tasting, the other food looked great. 

Hopefully Karla has found another amazing place to try in my old home town of Hermanus. Thanks to you and your mom for taking me in from my break in the city.

Creation Wines

028 - 2121107

Hemel-en-Aarde road, Hermanus

Pictures and article copyright by Tamsyn Wells

Pizza Vesuvio

This family run restaurant was discovered by my brother who works nearby Pizza Vesuvio. Beautifully decked out with mismatched chairs, blackboard menus and an open kitchen you really do feel like you in a family home.

The pizza's are quite pricey, the same level as Colcacchio's at over R100 there are however other items on the menu and really great lunch specials of pasta and beer combo's.

So at a place called Pizza Vesuvio I had to try the pizza, bear in mind my brother and I don't eat much cheese, these pizza's still look amazing and all were of very high quality, good ingredients and speedy service.

This one is a classic Italian choice, we added fresh avocado with olives and anchovies, one of my favorites it really cures any salt craving which I need after all this triathlon training.

This restaurant has really managed to to make a version of pizza base closest to the pizza I ate in Italy, light thin base, few toppings but still gooey and addictive texture. Above is buffalo mozzarella with parma ham and rocket.

Pictured above is parma ham, avocado and rocket, making my mouth water just writing this post, I must make my next booking at this restaurant soon, go at lunch time and relax to the Italian music playing in the background, smell of pizza in the air and friendly family style service.

Pizza Vesuvio

Waterfront road , Tygerwaterfront

021-9141414

Pictures and article copyright by Tamsyn Wells

Italian Meatballs and Polenta

Meatballs was a peasant dish created using all the offcuts of meat the Italians could find, normally pork and beef, adding bread to make it go further and rolling it into its classic meatball shape, when they immigrated to America, meatballs went with and this is where the Americans added spaghetti, which the Italians then adopted too, eaten like this all over the world now.
I made it with polenta today also a corn meal based peasant dish which is now seen in all restaurants enhanced with tons of butter and Parmesan, I make mine very plain and light, only adding a little olive oil and seasoning.

Italian food always seems to bring back memories and makes me thoughtful of events passed, this particular occasion I used my basil out the garden and remembered Sergio Pavan's beautiful garden of fresh vegetables and herbs, freshly picked for lunch on a daily basis.

These recipes are dairy free and wheat free, paleo friendly without the polenta, it is enhanced with tons of grated Parmesan cheese on top.

Italian Meatballs 
Makes 20

500g pork mince (or use beef)
1/4 onion grated
1/2 carrot grated
1 garlic clove grated
1tbsp chopped parsley
salt and pepper
5ml lemon juice
5ml Worcestershire
15ml tomato sauce
optional: add 1 egg and 30ml breadcrumbs

Mix together, fry a small piece off and check the seasoning then roll into balls.
I fry the balls off on the outside for colour in the pan I am going to use for the sauce as it gives flavour.
Just fry the outside of the balls then remove and set aside, start the sauce below in this pan.

Napolitana Sauce

1/2 onion, chopped
1 clove garlic, chopped
1 celery stalk peeled and chopped
20ml sunflower oil
1 by 400g tin whole peeled tomatoes, chop the tomatoes by hand
1/2 carrot grated (I added 2 grated baby marrow too)
1tbsp tomato paste
10ml Worcestershire sauce
5ml lemon juice
5ml balsamic vinegar
salt and pepper
pinch of sugar optional

Fry the onion, garlic and celery until softened in the oil, add the tinned tomatoes, chopped, grated vegetables,  tomato paste and simmer for 40 minutes.
Add the rest of the ingredients to taste, then add the meatballs and cook for a further 15 minutes.
Thicken with cornflour if necessary and adjust seasoning.

Polenta
You pretty much need to follow the packet instructions as there are different kinds, the one I have is grainy so it needs to cook for at least 30 - 40 minutes and I keep adding water so its hard to say how much, here is a rough guide to follow.

Bring 700ml water to the boil with 5ml salt
turn the temperature down low otherwise you will have a polenta volcano.
add about 200ml of polenta while whisking.
Place the lid on and in 5 minutes stir it and see if you need more water, it need to be a thick paste consistency but able to bubble lightly.
Allow to cook on low, stir every 5 minutes and add water as you see fit.
When it is cooked add salt,  if you like butter and Parmesan but I just left it plain with a dash of olive oil. I greased a Pyrex dish with olive oil, pour the polenta in and allow to set.
Cut into squares, you can now steam it, fry it, bake it and serve it with anything really. Sometimes I cut it into blocks and treat it like gnocchi, topped with sauce.

Recipe and pictures copyright by Tamsyn Wells

Quick Beef and Yorkshire Pudding

Growing up this was one of my favorite dishes, so favorite that for almost all my birthdays I got Beef and Yorkshire Pudding as well as when going away for a while, the return treat was always "yorkies" My mother would also never veer from tradition, I would beg her to make them with chicken or even pork but she refused so I will keep up the tradition, however not having the time to roast a whole cut of beef I just did rump steaks and one vegetable where at mothers there would be about six vegetables.

These are tricky things to make, never working when you need them too but the recipe is easy as pie to follow as long as the temperatures and amounts are correct,  just cross your fingers and hope. Made from a batter they are often eaten before the roast with the gravy forcing the cook to prepare a separate white sauce for the meat. They are best using the drippings of fat from the roast and a hot oven with hot oil / fat. I added a secret ingredient today which you will see in the recipe below.

This recipe is dairy free but contains wheat and meat.

Beef and Yorkshire Pudding
serves 2

Beef:
2 Beef steaks, can be your favorite, fillet, rump, sirloin, hangar
10ml olive oil
5ml mustard
salt and pepper
sprig of thyme

Marinade the beef in the oil, mustard, herbs and seasoning.
Fry in a hot pan until cooked to your liking. Remove the meat and add a little water to the pan to make a gravy, brandy or red wine can also be used, reduce it to remove the alcohol taste and whisk in a knob of butter.

Broccoli:
1 Head broccoli
toasted flaked almonds
extra virgin olive oil
salt and pepper
squeeze of lemon

Blanch the broccoli florets for 3 minutes in boiling water, remove from the water and toss with olive oil, almonds, seasoning and lemon.

Yorkshire pudding
serves 2 (makes 6)
1/2 cup of eggs
1/2 cup of cake flour
1/4 cup water
1/4 cup beer
Olive oil blend, 3ml in each muffin hole

Mix the flour and eggs until smooth, add the liquids and a pinch of salt.
Heat the oven to 200°C  then place the muffin tray in the oven with the oil in each hole to heat up, this must get really hot.
Take a ladle and spoon the batter onto the oil, bake for 20 minutes or until golden, puffed and ideally should have a hole in the centre for the gravy.

Recipe and pictures copyright by Tamsyn Wells

South African style curried chicken wraps

I am so excited to be able to cook with Bulgarian yogurt again, being lactose intolerant its one of the things I missed most , now since the Woolworth's lactose free Bulgarian I can add smoothies, tzatziki, yogurt marinades and dips back into my diet. This is also right on time for all my triathlon training,  as I have learnt, dairy is a great post workout food for used for recovery. Dairy contains carbohydrates which aid the muscle glycogen recovery and repair the muscles with much needed amino acids especially necessary for people like me doing multi sports training and need quick recovery to do the next sport the following day or even the same day. 

My very South African wraps are made using our local Mrs Balls chutney, Malay curry spices and of course the yogurt pictured above. It is a healthier, lighter alternative to the traditional Salome which you get on the streets of Cape Town, a roti with a curry filling loaded with butter and oil.

Quick and easy to make they are low fat and dairy free but contain wheat, either buy wheat free wraps made of corn or just wrap the filling in lettuce leaves for a paleo friendly version / wheat free.

South African style curried chicken wraps

Serves 1

Chicken:

1 chicken breast, flattened

30ml cape flour

2ml local curry powder

1 ml paprika

pinch of cinnamon

pinch of garam masala

salt and pepper

Squeeze of lemon

olive oil blend

Tzatziki:

1/4 cucumber, grated but throw the pip part away

2tbsp Bulgarian yogurt, can be lactose free

1/4 garlic clove, grated

pinch of chopped parsley

salt and pepper

squeeze of lemon

Chutney vegetables:

1 carrot, peeled and julienne

1 baby marrow, julienne

1tbsp Mrs Balls chutney

fresh chopped coriander

pinch of salt

1 wrap, I used Woolworth's multi seed

20g bunch of rocket leaves

Chicken:Heat the oil in a pan, mix the spices into the flour and seasoning.

Coat the chicken in the seasoned flour and fry in a little oil until golden and crisp on both sides.

Tzatziki: just mix all ingredients and season to taste.

Chutney vegetables: just mix.

Heat a dry pan and lightly warm the wrap on both sides, fill with prepared fillings, rocket, sliced chicken, chutney vegetables and tzatziki. Roll up tightly and toast the outside again.

Serve with more sauce and if you feel like some tomato salsa or even avocado.

Recipe and pictures copyright by Tamsyn Wells

Traditional Vietnamese Coffee

This heatwave we are experiencing in Cape Town has reminded me of my travels in Vietnam where it is like this almost permanently, my favorite holiday of all time I recall arriving in Saigon at 6am, we couldn't check into our rooms yet so we hit the city streets. I am totally a morning coffee girl especially at work where problems arise before my cuppa.

My travel partners and I try eat and drink locally where possible, forgoing the chains like Starbucks, we sat at a tiny coffee shop and I ordered their speciality of course. This was the best coffee I had ever had, loaded with ice and slightly sweetened I gulped it down, some had coffee jelly balls (caviar) floating inside which was even more of a treat.

Here is my version to refresh on this hot day, putting my Caffeluxe machine to good use along with my favorite kitchen gadget, my Kenwood machine.

This recipe has dairy, sugar and caffeine, drink after a workout.

Vietnamese Iced Coffee

Makes 1 glass

Double shot of espresso, I used Caffeluxe

2tbsp condensed milk

Full tray of ice

Place all the ingredients into a liquidizer and blend until the ice crystals are fine.

May replace the condensed milk with almond milk and a bit of honey or stevia if you are lactose intolerant. This will also work as a Rooibos drink if you replace the coffee with a strong Rooibos shot.

Recipe and article copyright by Tamsyn Wells

15 on Orange Hotel Conference Centre Relaunch

Everyday I walk through the doors of this beautiful place I feel proud to be working at 15 on Orange Hotel especially for its modern beauty and spunk, very different to other hotels in Cape Town, even after being there for over four years now, this relaunch wowed even me once the nerves of feeding 500 people had settled.

On arrival the guests were offered Graham Beck sparkling wine with house made Creme de Cassis caviar with a long extravagantly decorated table filled to the brim with beautifully crafted canapes, even if I do say so myself.

The 500 media and local celebrities were entertained by gogo dancers, stilt walkers, acrobats and a few musicians, the sexy dancers in the pod rooms catching everybody's eye.

Some of the canapes on offer were gazpacho shots with tomato bruschetta, beetroot and goats cheese tian, gravadlax with pickled beet, quail and chicken scotch eggs and sesame beef tataki.

There were endless oysters, tuna tartare in sesame cones, gorgonzola brulee topped with green fig, cauliflower custards, duck tartlets and colourful crudite with hummus.

The guests were then ushered to our Murano bar, the purple bar covered in chandeliers and murano cryslal links from Venice for an assortment of sushi and sashimi with our famous watermelon crush cocktail as well as onto our Judges lounge deck for an Urban Braai of wild mushroom parcels, prawns and beef sliders to the sounds of the Marimba band.

Finally everybody went downstairs to the conference centre for a dessert and candy bar as well as a cheese bar with all the trimmings, parmesan wheel, lavash, cheese straws and preserves.

The grand finale was a rock out to Just Jinjer, favorite band, best food and most beautiful place made for a great evening and an amazing relaunch.

Pictures and article copyright by Tamsyn Wells

Butternut curry and the benefits of turmeric

The more I read about turmeric lately the more amazed I am at its load of uses and benefits I really wanted to post about it. Luckily being born in South Africa our food is influenced by Durban curries and Cape Malay all using different blends of curry spices all with one of the main ingredients being turmeric.

The main active component in turmeric is curcumin which can help prevent Alzheimer's proven with India's low rate of illness and is a strong cancer fighter. It is an age old remedy for inflammation or sore muscles and joints as well as easing pain just as well as an Ibuprofen, it will also keep your bones strong warding off osteoporosis. Cardamon reduces blood pressure a spice also found in curry mixes. Coriander amazingly prevents food borne bacteria which will prevent food poisoning. I always prefer eating the right food over buying vitamins but turmeric does also come in pill form but may easily be added to your smoothies and hidden in other foods even when not making curry. 

This recipe is dairy, wheat and meat free so enjoy it anytime but especially tomorrow for meat free Monday.

Butternut Curry and all the trimmings
Serves 2
1 cup brown rice
1 medium butternut, peeled, seeded and cubed
20ml sunflower oil
1 small onion, chopped
2 garlic cloves, chopped
1 small piece of ginger, peeled, chopped or grated
1 chilli, chopped
100g fine green beans, top and tail and cut in half
1 large baby marrow, chunky cubes
8ml curry powder (the turmeric is already in this mix)
4ml cumin
4ml coriander spice
4ml garam masala
1ml cinnamon
20ml peanut butter
20ml chutney
20ml lemon juice
1 tin 150ml coconut milk
few sprigs fresh coriander, chopped
salt and pepper

Bring a pot of water to the boil (1lt) add the rice and 1 tsp salt, allow to simmer for 30-35 minutes then strain.
I steamed my butternut in a bamboo steamer above the rice while it boiled and was ready in 20 minutes.
In another pan heat the oil and fry the onion, garlic, chilli and ginger.
Mix the spices together and add to the frying pan. Add 300ml water and the peanut butter, bring to the boil. Add chutney and lemon juice.
Add the vegetables and coconut milk, cook for 20 minutes on low, stir occasionally.
Season, add fresh coriander and thicken if necessary with some cornflour.
Serve with the brown rice and tomato salsa, chutney, sliced bananas, naan bread, poppadoms and yoghurt, what a feast.

Tomato salsa
serves 2
2 tomatoes, diced
1/4 onion, diced
10ml white vinegar
5ml olive oil
chopped fresh herbs, coriander or parsley
salt and pepper

Mix together and season

Recipe and pictures copyright by Tamsyn Wells

Coconut Poached Norwegian Salmon, tenderstem broccolini and fine beans

There are some perks to being a chef, we get to occasionally buy some stock from our suppliers and over the festive season I bought a side of Norwegian Salmon which I skin, debone and cut into portions, place each portion in a bag and freeze, it defrosts so quickly like this and keeps its amazing colour and texture.

Broccolini on the other hand I always thought was a young version of a head of broccoli however its a hybrid created in Japan but still contains loads of vitamins mainly folic acid, vitamin C and potassium.

We all know Norwegian Salmon has high levels of Omega 3 which is good for skin, your memory and alertness, my favorite fish by far. This dish is wheat, dairy and gluten free, it also may be eaten by Paleo's following the caveman diet.

Coconut Poached Norwegian Salmon, tender stem broccolini and fine beans
serves 2

2 by 150g portions Norwegian Salmon (skin off, bones out)
1/2 onion, sliced
1 glove garlic, sliced
thumb sized piece of ginger, grated
1/2 pnt mushrooms, sliced
6ml  - 10ml red Thai curry paste, depending on your heat tolerance
1/2 tin coconut milk
100ml water
20ml soy sauce
5ml sesame oil
5ml fish sauce
squeeze of lemon juice
5ml chia seeds (optional to thicken slightly)
1/2 pnt tenderstem broccolini, washed and the end cut off
1/2 pkt fine green beans, top and tail
few sprigs of basil or coriander
40g rocket leaves or baby spinach

Fry the onion, garlic, ginger and mushrooms until light golden in a saucepan that has a lid which fits tightly. Add the curry paste, water and coconut milk.
Bring to a light simmer.

Add the soy, sesame oil, fish sauce, lemon juice, chia seeds and adjust the seasoning of the sauce.

Place the fish portions in the middle and the prepared vegetables around the fish, pace the lid on and allow to poach for 5-8 minutes depending how you like your fish, its also good to remove it from the heat in 4 minutes and allow it to sit for a few minutes.

Add the torn basil or chopped coriander.

In the bottom of your serving dish place the rocket or spinach leaves and top it with the vegetables, fish, lots of sauce and more fresh herbs.
Add a squeeze of lime optional.

*The vegetables may be changed to your liking, bok choy, baby corn, mange tout and baby marrow will all work well and any fish will work as well as chicken.

Recipe and pictures copyright by Tamsyn Wells

Royale Eatery

I have been going to Royale for so long that it never occurred to me to blog about it until I took a sabbatical from the eatery, went the other day again and it reignited my memory that it is actually one of my favorite burger joints in Cape Town.

Their website states they have over 50 burgers and counting, I have had about 10 of the 50 and all were great. My favorites are the Sweet Petunia, a basted beef patty with mushroom, rocket and mustard mayo and the El Burro, a beef patty blended with chorizo, coriander, and chillies, topped with mozzarella, smoked jalapenos, avocado and roast tomato salsa (pictured above).

They make everything fresh on site with different options of vegetarian, beef and chicken as well as basting or home made tomato relish and my favorite addition of wheat free, plain or wholewheat rolls. The sides are fries, sweet potato fries, salad or a mix of all and comes with tomato sauce, whipped sour cream and chilli sauce.

I don't need to say anymore, great vibe, great place, Royale Eatery.

Royale Eatery
237 Long Street Cape Town
021 422- 4536


Pictures and article copyright by Tamsyn Wells

Solms Delta Wine Estate

Solms Delta is a beautiful wine estate situated near Franschhoek one of my favorite places. I visited the farm with a group of friends to do the picnic in the forest by the Berg river for a birthday celebration. We had perfect Cape Town weather packed and ready to relax.

They have preserved the history of the farm in many different ways and it is fun exploring the estate with it's breathtaking views of the mountain and acres of vineyards. On arrival you collect your picnic boxes which are prepared if you ordered them as we did upon making our booking. 

After collection and the long drive you are allowed to have a free wine tasting which I suggest you do, the wines are all really delicious as each one became better than the next as well as a Pear cider which went so well with our picnic packs. They also offer the Chenin Blanc at R30 a bottle if you are attending the picnic served nice and cold on this hot day, all the wines have a story behind them and the reason they are called their unique South African names. They then drive you to the river in a tractor which was a fun treat, great for kids.

The Picnic Package is R145 per person and includes biltong and droe wors, bread, butter and crackers.

Assorted cheeses, onion marmalade, potato salad, broccoli salad, coleslaw with chorizo and a greek salad.

Mains were marinated ribs, meatballs, chicken pieces, salsa, fish pate' and cheesestraws. Finally for dessert was caramelised pineapple tarte tatin, mascarpone cream and fruit salad. All washed down with our wine and pear cider made for a great day out. The river is shallow but nice to hear it while you lay on the grass and the tractor collects you at 4:15 to return to the farm. You can buy wines to take home and there are many more events that take place here, concerts, food and wine pairing, trail runs etc.

I suggest everybody visit this estate but its a really nice idea to take your international guests to give them a feel of Cape Town.

Solms Delta Wine Estate

021 - 8743937

Pictures and article copyright by Tamsyn Wells