Situated on Central Beach, offering mountain and sea views Fat Fish is a stylish fish restaurant and tapas bar. Patrons walk straight off the beach for a cocktail on the open deck or enjoy the some of the best seafood that can bve found in Plett.
They also cater for bespoke weddings, private functions and small conferences.
Well, our annual leave has come to an end and although its been awesome to unwind at home, we are SO excited to be re-opening on Saturday – and doubly motivated following our Certificate of Excellence award from Trip Advisor, received last week. Here’s a taste of what to expect this weekend at the fabulous The Red Windmill farmstall, net buite Napier. Seafood pasta – mussels, calamari, fish & prawns all wrapped up in a deliciously rich tomato-ey, garlicky sauce and ladled generously onto penne pasta, finished with shaved parmesan;
Hot and spicy but oh-so-full-of-flavour Durbs Lamb Bunny Chow, with all the sambals; roast smoked pork neck served on a toasted, buttery roosterbrood with skinny fries, salad, sweet mustard and a delicious gravy for dunking;
Apple Crumble just like Mom made it, served with a dollop of fresh whipped cream….and plenty more! Do join us, we’re open from 9am – 4pm on Saturday and Sunday. 028 4233576
It is not easy to find scotch eggs on the Garden Route. Mary used to sell them together with her homemade pies at the Friday Market. But that was a while ago. Doubt she is still at it.
NV-80 Grill & Bar is found on the first floor of The Point looking out over the streets of Sea Point and to Lions Head.
Named after the Gonçalves brothers, Naldo and Victor, NV-80 is a throwback to the 80’s when the duo began business together. Their guests can enjoy the intimate indoor dining, an alfresco balcony for sundowners and a chic centre bar.
And the menu offers diners a variety of the Gonçalves’ favourites dishes from tender Chalmar steaks as well as fresh seafood.
NV-80 is also a prime sundowner spot, boasting both a light and airy Cuba meets Miami-inspired interior – it’s dotted with palm trees and awash with fresh green hues – and a huge alfresco balcony perfect for a few tasty oysters that go down a treat with a bit of bubbly.
Well now travelling on the garden route is something that I’ve done about as much of as a person can. It’s an unusual place, beautiful in a way that few places are. Years ago I cycled the old seven passes road, took a heavy old clunker bicycle up the montague pass and found the Herold guest house owned by a man named Michelle. A frenchman. Beautiful quiet place full of hand made really exquisite furniture. Wasn’t a television in sight. Wonder if they’re still there? Ended up in oudtshoorn on that trip with a buckled wheel and in those days I was so green to cycling that I didn’t even have a spoke spanner to fix it myself and oh yes I remember now the shop said they had no stock of those spokes. Waited three days.
More recently I cycled from Port Elizabeth up into the Baviaans reserve to spend a night in a favourite spot. There are two brilliant places to eat in that neck of the woods. (Food becomes important if you ride bicycles really far) The one is on the other side of the mountains in a tiny town called Steytlerville and the other is in Patensie. I’m not quite sure but I think they might actually both be called the Royal Hotel. Hmmn.
Further along the coast in the direction of Cape town we find the garden route though and that’s where the fun starts. If you have time and money, or even if you don’t, the place is a pleasure paradise. Rich living coastline and Protected natural forest areas surround towns with the most diverse culture to be found in Africa. Cuisine and customs from all over the world meld together in a cultural stew that is unique to the garden route.
It wasn’t always like this, in the days of the timber industry I’ll take a fair bet that vetkoek and mince was about as close to fine dining as Knysna and the surrounding garden route got in the old days. (Vetkoek is a kind of fried bread dough. Not unlike a doughnut but coarser and meant for savoury rather than sweet.)
Since the advent of international tourism however the tummy fares rather better on the garden route. Cuisine has gripped the people of Knysna in particular like a fever. I spend a few weeks on the Garden Route at least once a year and I have a few observations to make. Big business is moving in and many of the interesting developements in the fine art of food are feeling a lttle left out in the throes of this developement. That’s what this blog is all about. I want to tell everybody about all the fantastic places that are in danger of being drowned out amidst all the noise and bustle of a modern and rapidly developing community.
I say let’s make a fuss. Let’s tell the story of the garden route and all it’s wonderful foodies.
Local, seasonal and organic, a menu and dishes which are as delicious as they are imaginative.
Options like Spinach, pistachio and red onion filo served triple cooked chips and ginger pickled pear, at Tierra Kitchen in Lyme Regis. The fact that this eatery is vegetarian gets lost in the mix.
Situated in the cultural quarter of Lyme Regis on the South Coast this restaurant has a relaxed and welcoming atmosphere. A warm, rustic feel with a sunny stream-side terrace outside.
Serving brunch and dinner with a strong Mediterranean, Spanish, French and North African influence. As well as a range of coffee, teas, juices and in-house homemade cakes and pastries.
Finding a breakfast cafe in the UK that understands what is meant when you order your egg easy over, is not easy.
But not at the Sunny Side Up Cafe in Wolverton. Their South African breakfast comes standard, eggs easy over.
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.