Month: May 2024

Shosholza is an authentic shisanayama restaurant in Duke street Glasgow.

Originating in South Africa shisa nyama, literally means burnt meat in Zulu. The term used in townships to describe where people make and serve street food cooked over coals. A tempting offer, attracting those from all walks of life, who gather  around  the fire. Originally starting as a way for township butcheries to increase their weekend sales. They soon became a destination for both up-and-coming urban professionals wanting to reconnect with their roots, as well as local township residents looking for company and a place to drink and eat. They very quickly evolved and are now much more than venues to eat braaied meat. It’s the experience of genuine street foods and traditional hospitality. The liveliness and authenticity within the heart of a township community.

Irrespective of whether they’re the CEO of a successful company or a general worker, if there’s one place that doesn’t grade one on who you are, it’s the local shisa nyama.

Today, it’s where you go to read the papers, floss the Range Rover while you get some young’ uns to wash it reverently, have meat braaied for you, listen to good local music, imbibe some fine single malts and catch up with your peers. Either those you grew up with or those who now live in suburbia.

There are no Jetmasters or Weber braais at shisa nyamas. There are actual coals, smoke and flames. It is this juxtaposition that seems to attract people to shisa nyamas in their hordes.

While all shisa nyama have meat, no two are the same. A car wash is a big plus but not always possible. The quality of meat is also important as there is no point in enduring some of the more basic places if the meat is going to be tough and tasteless. Amenities on offer range far and wide. They could include cable TV – usually for sports, live music, in and outdoor eating options, designer decor, ATMs, car washes (naturally), toilet facilities – and, of course, the ubiquitous single malt whiskey.

Despite the obstacles and formalities shisa nyama is a simple grassroots tradition that has made its way across continents and has taken root in the heart of Glasgow.

Tims is a small independent bistro, centrally situated in Southampton, that should not to be missed.

Starting at nine for breakfast he runs through lunch and then on to dinner. Building a loyal following offering a wide variety of freshly cooked food.

But it is the specials board one wants to keep an eye on. In particuar the fish and seafood.

One of the best if not the best independent seafood bistros to be found on the south coast.

It will never rate as a traditional English pudding shop.

But the bread & butter pudding at Farmer, Butcher, Chef in Chichester is a great way to end a good meal. Although I think it is only something you get to do in winter. I might be wrong but it is not always an option you find on the menu.

The table setting included a side plate and a damned good reason to make use of it. Farm baked bread and beef dripping. A simple courtesy which more often than not gets forgotten in these busy, busy times.

But since the restaurant is very much a part of one of the only self sustaining organic farms in Europe, one should expect a little honest country style hospitality.

So, I have now been exploring the various restaurants in and around Knysna for a while. A good few weeks. Still a way to go and I haven’t even begun my look at the guest houses.
There are some amazing places to eat in knysna and I look forward to trying out the hotel restaurants. They have such an excellent reputation. Of course, the articles I have been writing explain what the places are about and stress the positives.
There is such a thing as a bad restaurant in Knysna. I have drunk cocktails in chipped and scratched beer glasses. (Is this a fad I was unaware of?) I have seen ordinary bits of hake presented as a delicacy. The time for that sort of thing appears to have passed however. With the new cuisine culture that has a hold of everybody.
In a way it might have been inevitable that we would start enjoying food here since the whole experience of Knysna is very close to nature and eating food, when you think about it is as natural as it gets.

We offer a wide selection of healthy, light meals including this Goats Cheese Salad with roasted tomato, beetroot and marinated cucumber.

NV-80 offers guests intimate indoor dining, an alfresco balcony for sundowners and a chic centre bar, giving one a sense that is far removed from its shopping centre location. It’s a Cuba meets vintage hotel dinning room ambience with bright lemon and teal hues set amongst tall palm trees. Fluorescent finishes coat classic cast aluminium, Windsor dining chairs wear metal feet and copper accents compliment mighty matchstick blinds. NV-80’s menu is an amalgamation of the Gonçalves’ favourites dishes offering tender Chalmar steaks as well as fresh seafood.

In the village of Storms River, South Africa is The Bistro at Bitou…breakfasts, lunches and lots more in a lovely setting with fantastic mountain & forest views. The finest ingredients, great service and wonderful ambiance makes this a must visit spot!

Hours
Mon – Sun: 08:00 – 18:00

Culinary team Beverley and Carmen, our chef and assistant chef, and Charity, our waitress all the way from Zimbabwe. Ellen is our all-rounder, waitressing and assisting in the kitchen… and Marie does all the talking!
General manager Johan and Marie Brink

Turn off the N2 at sign “Stormsriver Village”, drive about 50m, and you will see flags, sun-umbrellas, and our bright green and red tables….. at the Tsitsikamma Info centre, on your left….. come inside!

A GATSBY is so unique to Cape Town, I might just go so far as to compare it to Table Mountain (the size of the sandwich could actually be compared to it)…this gigantic sandwich entails a French loaf of about 30cm – 40cm long, stuffed with chips (fries) & salad, you then have the choice of adding steak/viennas/calamari/polony, a sauce or spice, the counterhand will then look up at you and very seriously ask you, “cut in how many?” – this means how many pieces would you like your Gatsby to be cut in? The sandwich will be wrapped in white paper and usually best enjoyed with a juice called Frulati…also it tastes at it’s best @ 3am in the morning after a night out on the town…

Emily Moon offers guests a stunning setting with beautiful collectors pieces in every nook and cranny.

There is an eclectic menu for candlelit dinners and Sunday lunches around the pool area. Their barman is a dab hand at cocktails in the evening whilst watching a magnificent sunset! The deck tables virtually hang over the river and have a spectacular view of the wetlands, river and far distant mountains.

A large log fire for the winter months is a popular spot for that after dinner Irish or just a cosy little chat.