March 2016 Favourites List

It’s March and my students are in the middle of their study leave. Earlier this week they took an important exam in ethics. Study leave means no classes, but it doesn’t mean I’ve been idle. Assessment season is upon us, and it is time to get the red pen out and knuckle down to some serious marking.

Assessments and exams are such a cause of stress, it makes me feel for my students. It’s a time of tribulation and tension. Sometimes the will to go on, the motivation to keep studying and striving can escape you.

But Spring is doing its best to make its presence known, in amongst the cold, chilly days. Flowers are blooming and the days are perceptibly longer… It is easier to be hopeful. The green shoots, the yellow daffodils, the young vibrant new life bring a feeling of freshness. Nature’s renewal, will, I hope, give my students some cheer and some inspiration.

This month’s pictures are some of the beautiful Summer flowers of South Africa; agapanthus, proteas, among others. I always find that the colours and textures of flowers are a mood booster. Their endless variety are remarkable and wonderful. Whatever it is that lifts your spirit when times are tough; find it, and give yourself that little boost. Small things can make a big difference; your favourite food, your favourite song, a quick chat with a loved one. Keeping going is what you need to do. Help yourself to achieve it.

Recipes:

Inspired by the flavours and ingredients of the Far East, a speedy Sea bass and herby noodle salad. http://www.olivemagazine.com/recipes/sea-bass-with-noodle-salad/14411.html

The EDL fell for a spoof story of a bakery supposedly not putting an X on Hot Cross Buns to avoid offending other cultures. Can a story about ignorant bigots inspire some fabulous baking? Baking which celebrates our brilliant diversity? For Kavey, such things come naturally! A super blog post I had to share! http://www.kaveyeats.com/2016/03/kaveys-hot-multicultural-buns.html

The classic take away dish made at home. Pad Thai. (You can substitute prawns or tofu, too!) http://littlespicejar.com/easy-chicken-pad-thai/

A cool old school steak pie recipe I found, although I'm highly likely to cheat and use shop-bought pastry. (Don't judge me!) http://www.bbcgoodfood.com/recipes/3148692/dads-beef-mushroom-and-mustard-pies

An unusual tray-bake supper dish of chicken and rhubarb to bring in Spring: http://www.redonline.co.uk/food/recipes/chicken-with-baked-rhubarb

Observer Food Monthly has collected together 20 best pasta recipes. This first part includes Angela Hartnett's pasta dough, and a Sicilian pasta dish from Giorgio Locatelli: http://www.theguardian.com/lifeandstyle/2016/feb/29/20-best-pasta-recipes-part-1-ofm-angela-hartnett-giorgio-locatelli

The second instalment of Observer Food Monthly's top 20 pasta recipes, Elizabeth David's hare ragu, a pasta salad, Angela Hartnett's fennel rigatoni. Varied and diverse use of wonderful pasta! http://www.theguardian.com/lifeandstyle/2016/mar/01/20-best-pasta-recipes-part-2-ofm-elizabeth-david-tagliatelle-lasagne

Seafood linguine, bucatini carbonara, clam linguine, oxtail peirogi and a pasta puttanesca. Part 3 of the Observer Food Monthly collection of 20 best pasta recipes. http://www.theguardian.com/lifeandstyle/2016/mar/02/20-best-pasta-recipes-part-3-spaghetti-linguine-sam-harris-anna-del-conte

Don't fear Ladies' Fingers (Okra), I know they are a bit slimy when you cut them, but they're delicious! http://www.deliciousmagazine.co.uk/recipes/bhinda-fries-crispy-okra-chips/

Double baking joy from Cookwitch Lisa - a blood orange, almond and pistachio cake PLUS Ras Al Hanout cakes: http://www.cookwitch.blogspot.co.uk/2016/02/blood-orange-almond-and-pistachio-cake.html

Diana Henry's recipe for Vietnamese style pork meatball banh mi: http://www.telegraph.co.uk/food-and-drink/recipes/pork-meatball-bahn-mi/

Another Diana Henry meatball recipe, this time inspired by Turkish and Persian food. http://www.telegraph.co.uk/food-and-drink/recipes/yogurt-soup-with-spiced-lamb-meatballs/

The third and final Diana Henry meatball recipe; a Mexican beef meatball dish you can tweak by adding beans to. http://www.telegraph.co.uk/food-and-drink/recipes/mexican-meatballs-with-chipotle-tomato-sauce/

Articles/Know How:

Where to get great Indian street food in London: http://thefoodiediaries.co/2015/07/01/indian-street-food-in-ldn/

Around the world in 40 dumplings... how many of these have you tried? (Shamelessly stolen from Mimi of Meemalee's Kitchen) http://www.saveur.com/around-the-world-in-dumplings

What gets your goat about recipes and cook books? Lots of things which ring true here. But for me, the number one unforgivable sin is not telling us clearly at the top of a recipe a stage such as soaking or marinading which is required either overnight or for more than an hour. AAARRRGGGHHH!! http://www.epicurious.com/expert-advice/20-things-we-hate-seeing-in-recipes-article

Lisa Cookwitch has reviewed last week's amazing visit to Asma Khan's Darjeeling Express pop up at The Sun And 13 Cantons in London's Soho. http://cookwitch.blogspot.co.uk/2016/03/taking-darjeeling-express.html

What you might have missed at Snig's Kitchen:

Seafood curry laksa, a Peranakan classic recipe from Ekachai: http://snigskitchen.blogspot.co.uk/2016/03/seafood-curry-laksa-by-ekachai.html

Luiz Hara, AKA The London Foodie has put together a beautiful, innovative cookbook of his native Nikkei cuisine. It is a rare cookbook of quality, accuracy and helpfulness. Read my full review at Snig's Kitchen: http://snigskitchen.blogspot.co.uk/2016/03/nikkei-by-luiz-hara-cookbook-review.html

Live review - Bill Ryder-Jones at London's Scala. http://snigskitchen.tumblr.com/post/140690593939/bill-ryder-jones-london-scala-3rd-march-2016

Live review and pictures of Beach Baby's show at London's Scala in support of Bill Ryder-Jones. http://snigskitchen.tumblr.com/post/140686064404/beach-baby-supporting-bill-ryder-jones-scala

Film:

Forget Me Not

Arrietty

Michael Clayton

The Lookout

TV:

Kabul Kitchen

The Sound Of Song

Music:

The Beatles – Revolver

Bill Ryder-Jones – West Kirby County Primary

Kurt Vile - B'lieve I'm Goin’ (Deep) Down... (Special Edition of B'lieve I'm Goin Down…)

Black Uhuru - Red

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.

Seafood Curry Laksa by Ekachai

I have previously written about Ekachai’s fun, inexpensive and authentic restaurants serving up selected pan-asian street food dishes. Set up by friends Thomas Tjong and Sidney Tsang, their aim is to bring a little taste of their home countries in the Far East to the UK. I wrote about them in more detail and posted the recipe to their highly popular Wor Tip dumplings here: http://snigskitchen.blogspot.co.uk/2015/11/wor-tip-dumplings-with-pork-and-chinese.html

I keep hearing about how Spring is on its way, but except for a smattering of sunshine, it remains chilly and cold. I do not dare leave the house without gloves or a pashmina/shawl style scarf to keep me toasty. I am still craving comfort food with substance to provide a little internal central heating. Laksa fits the bill perfectly!

Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup. This laksa uses seafood, a little indulgent coconut cream and rice vermicelli to make a nutritious and low fat dish which packs a flavour punch.

My only warning is not to wear a white shirt or blouse when you eat the laksa. Delicious as it is, it is prone to tiny little splashes which will cause staining and annoyance. This recipe uses dried turmeric powder, but you could substitute a small piece of fresh root turmeric, peeled and chopped finely. You can find it in a Thai, Chinese or Indian grocers.

I would like to express my deep gratitude to Thomas and Sydney for sharing their house recipe.

Seafood Curry Laksa 

Serves 2

Dry Ingredients:

1 tbsp coriander seeds
1 tsp cumin seeds
1 star anise
1 cinnamon stick
½ tsp black peppercorns
2 green cardamom pods

Wet Ingredients: 

8 dried chillies, soaked in boiled water for 5 minutes to soften
8 Asian shallots
4 cloves garlic
2cm piece fresh ginger
2 lemongrass stalks
50ml water

Other ingredients:

8 tbsp cooking oil
8 king prawns (shells on)
8 pieces calamari
150g vermicelli noodles, soaked in boiled water for 10 minutes to soften
100g spinach
75g bean sprouts
½ tsp turmeric
½ tsp shrimp paste 
750 ml water
1 tsp salt 
1 tbsp soft brown sugar
100ml coconut milk
Juice 1 lime
Small bunch coriander
1 fresh red chilli, sliced

 
Toast the dry ingredients in a wok until fragrant, then leave aside to cool. Use a pestle and mortar and ground until fine, then set aside

Blend wet ingredients until puréed. 

Mix the wet and dry ingredients together with the turmeric powder, shrimp paste, salt and sugar to form a paste.

Heat the cooking oil and fry the paste until fragrant. Add the water, prawns and calamari. 

Bring to boil and then simmer on a low heat for 15 minutes, before adding the coconut milk and spinach and cooking for a further 5 minutes, then turn off the heat. 

Put the noodles and the bean sprouts in a separate bowl and then pour over the fish sauce. Garnish with lime juice, coriander leaves and sliced chillis. 

Snigdha has not received any incentive, financial or otherwise for this post. This post is not a sponsored post. 

Nikkei by Luiz Hara, cookbook review

Nikkei food is the fascinating collision and subsequent co-evolution of Japanese and South American cooking traditions. Geographically, you could hardly get two food cultures which are further apart. But Japanese people moved to Peru and Brazil and over the years, a mingling of these very different cuisines occurred, combining cooking techniques and incorporating varied and surprising ingredients into the mix.

Luiz Hara has long written the very enjoyable and informative blog “The London Foodie”. He’s that rare beast; a former Square Mile city financial whizz kid who chucked it all in for his passion for food. Luiz has ever since devoted his attention to the London food scene, writing atmospheric reviews which are the next best thing to dining in the restaurant itself, writing recipes and hosting a successful supperclub. Luiz’s parents are Japanese and Italian, so this is hardly surprising; he has inherited the culinary heritage of two of the world’s greatest cuisines.  

Luiz lived in Brazil up to the age of 19, so was immersed in the Nikkei tradition from his earliest days. A qualified Cordon Bleu chef, Luiz knows cooking inside out. I was therefore keen to see his highly original and ground breaking book on Nikkei cooking and to give a couple of the recipes a try. 

First was “A Nikkei buta no shoga yaki salad”; Pan fried pork belly and ginger with green leaves and avocado salad in a wasabi vinaigrette. The dish is a variation on a popular Japanese Summertime meal, envisaged as an all in one meal, balanced, zingy, intense and refreshing. 

I cut the pork belly into chunks, it was marinaded for 15 minutes at room temperature in soy, mirin, ginger and freshly ground black pepper; very typically Japanese ingredients. The wasabi vinaigrette consisted of soy, rice vinegar, ginger, sugar, wasabi, sunflower oil and sesame oil to achieve a little hit of heat with saltiness, tartness, sweetness and ginger flavours seeping in. 

I made the salad with rocket, sugar snaps, coriander, spring onions and prepared avocado covered in lemon juice to prevent it browning. I confess I left the iceberg lettuce out, because the meal was only for two, and I didn’t want to have over half a lettuce left over. I used more rocket to make up for the lack of iceberg. Apologies for not making the recipe as written, but for me, the overall result did not suffer for the slight deviation.

The onions and garlic were fried before cooking the pork with its marinade. 

I wonder if I should not have used all of the marinade, because it didn’t come out looking caramelised and glossy like it does in the picture. 

I confess that the dish does not look as it does in the book. Perhaps if I had reserved some of the marinade (in case I needed it later) and cooked in either on my griddle pan or under the grill, it would have been more attractive.  But the taste! A spicy, fresh, flavourful dish which was simple and achievable on a weekday night, I was not disappointed with the end result! I will be revisiting this dish! A particular advantage being that it can be rustled up from ingredients bought on the way home from work with ease. A weeknight winner!

The other dish I tried was “Aubergine, pork and rice noodle salad with a zingy soy, chilli and ginger dressing”. 

The pork is a pork mince “soboro”, where the meat has been cooked slowly in a combination of ginger, sugar, sake, mirin, sesame oil and soy sauce. This means the mince is tender, infused in aromatics and teeming with a balance of sweet, salty and umami flavours. 

The noodles are cooked simply and then drained in anticipation of the assembly of the rest of the dish. 

The deep fried aubergine sounds incredibly decadent, but it is fried whole. Once cooked, rested and peeled, it is not oily at all, meaning you have soft, yielding aubergine which is sweet and delicious. 

The dressing of chilli, ginger, soy, sesame oil, rice vinegar and Asian chicken stock is a balanced set of flavours which brings the dish together expertly. 

Easy to make, yet highly individual and satisfying, this was a fantastic supper dish. One we will be coming back to again and again. 

This cook book has been put together with a great deal of love and care. The instructions are carefully explained with accuracy. The amounts of the ingredients expressed with clarity and avoiding all confusion. I dislike cook books where the descriptions and definitions are vague. Don’t ask me to estimate a “handful” or a “drizzling”. I bought your book because I want your help! Here, you do not have to worry; the instructions are very precise and helpful.

I particularly like the fact that there are recipes which can be achieved by beginner cooks and more challenging recipes for the more experienced and confident home cook. Often cook books try to appeal to extremes; catering only for the rookie or the master. On a weekday night, even the most accomplished and skilful home cook wants to make something easy but delicious. 

You will note I did not use the F word in my first paragraph of this review… "fusion". The “Nikkei” are the Japanese people who moved away to live elsewhere (from the Japanese word “nikkijin”, as Luiz Hara notes in his introduction to the book).  Luiz himself explains the reason he is reluctant to have Nikkei food seen as are mere part of “fusion” cooking: “For many food purists, fusion is anathema; and particularly in relation to Japanese cuisine…For me, Japanese cooking is among my favourites, and it would be upsetting for me if people suggested it was being manipulated without much thought. Nikkei cuisine is a byproduct of migration and adaptation, created over 100 year ago in South America. It was a cuisine created out of necessity; it is part of my family history and that of millions like me  and so, unlike food fads, it is here to stay.” The fusion trend of the 1990s didn’t have tradition or history behind it, and was often ill considered and trying too hard to put together disparate cooking traditions. Forget any fusion you’ve had before. This is the real deal. 

Please note that some of the ingredients  you will need for dishes in this book are not standard supermarket fare (they are explained at the back of the book if you are curious). You will either need to look in a Japanese supermarket, online or, you can trust Luiz’s selection of suppliers as listed in the book. Planning ahead may be necessary, but for inventive food with such freshness and vigour, it is well worth it. 

I know I am going to have fun with this cook book, making dishes repeatedly and experimenting with other recipes for the fun of it. Luiz Hara has put together a book which he has written with great care and accuracy, with inspiring pictures, helpful information about cooking techniques, ingredients and suppliers which surpasses the standard of most cook books available generally. This book is a keeper, when many cook books are a temporary fad, finding their way to the charity shop within months after purchase. 

“Nikkei Cuisine; Japanese Food the South American Way” by Luiz Hara is now available from Jacqui Small Publishers. 

Snigdha was sent a copy of Nikkei Cuisine by Luiz Hara by the publishers to review. However, her recommendation is a genuine one, for which she has received no incentive, financial or otherwise. 

February 2016 Favourites List

This month's pictures are from Boulders Beach, in the suburbs of Cape Town. The seaside is nice here, but it isn’t the main draw…. That accolade goes to the super cute and adorable African penguins. Protected citizens, penguins rule the roost here at Boulders!

Buses and car loads of people make their way here to admire and coo at the dapper little fellas. They have an irresistible charm. They display unique personalities as you watch them interact with each other.

Whatever mood you arrive here with, you find yourself uplifted, a big smile on your face after communing with these beautiful creatures. Spending time with them will relieve you of your cares, and fill you with the joy of living!

I hope you enjoy the pictures… now for my monthly selection of cool stuff!

Recipes:

As hoppers are about to become the "It" food in London this year, here is how to make your own! http://www.saveur.com/article/Recipes/Hoppers

Poached chicken with crunchy vegetables and herb dressing. Fresh tasting and colourful home cooking. http://www.telegraph.co.uk/food-and-drink/chicken-recipes/amelia-freers-poached-chicken-crunchy-vegetables-and-herb-dressing/

A salad of wholegrain freekeh, beetroot and mackerel from Thomasina Miers. http://www.theguardian.com/lifeandstyle/2016/jan/22/smoked-mackerel-beetroot-freekeh-kale-salad-recipe-chocolate-chip-cookies-thomasina-miers

Yotam Ottolenghi's Za'atar recipes: Manakish flatbreads, Black-eyed bean feteh, Amaranth stuffed mushrooms with za’atar and pine nuts: 

http://www.theguardian.com/lifeandstyle/2016/feb/06/zaatar-recipes-bread-beans-mushrooms-yotam-ottolenghi

Mug cakes, mug cookies, mug brownies and mug crumbles! All made in the microwave for baking phobics like me! http://www.telegraph.co.uk/food-and-drink/cake-recipes/the-best-microwave-mug-cake-recipes-to-make-in-minutes/

Lamb stew with mushrooms and chick peas served up with celeriac mash: http://goodthingsmagazine.com/new-zealand-lamb-stew-with-celeriac-mash/

Culinary history is fascinating. My brilliant friend Karin found me this article about a Victorian recipe for curry. To me, it seems strange to use sour apples, dripping and milk. Interesting that "curry powder" is used, with no defined amount or ingredients. Anyone willing to give it a go? http://www.bbc.co.uk/news/uk-england-humber-30718727

Potatoes, cooked beef, thyme and stock make a simple, classically Gallic one pan meal, Lyonnaise Potatoes: http://goodthingsmagazine.com/one-pan-lyonnaise-potatoes/

Make ahead over the weekend so you can enjoy on weekday mornings. Granola of pecan nuts, pumpkin seeds, sunflower seeds and coconut chips. http://food52.com/recipes/15831-nekisia-davis-olive-oil-and-maple-granola

Super quick and easy soup for dinner. Wrap up warm today, it's chilly! http://www.bbcgoodfood.com/recipes/curried-sweetcorn-soup-chicken

A savoury bread pudding? Something different, fresh and new from Cookwitch Lisa; Leek and Halloumi Bread Pudding. Perfect for using up leftover bread. http://cookwitch.blogspot.co.uk/2016/01/halloumi-bread-pudding.html

Keema is basically minced meat. Keema curry is a spicy mince stew which is a bit like Indian bolognese.... or Indian Shepherd's pie filling.... a fusion you might want to try out! http://www.bbcgoodfood.com/recipes/461642/keema-with-peas

If you've never visited the Mamta's Kitchen website, you are missing out of a wealth of fantastic Indian cooking recipes. Here is a lamb with spinach recipe which is perfect for weekend cooking. http://www.mamtaskitchen.com/recipe_display.php?id=10479

A slow cooked pork dish I have to give a try! Slow cooked braised pork with plums and Far Eastern flavours: http://www.bbcgoodfood.com/recipes/12841/braised-pork-with-plums

Gennaro Contaldo's Neapolitan family recipe for beef and pork meatball lasagne:: http://www.deliciousmagazine.co.uk/recipes/the-big-meatball-lasagne/

Sumptuous vegetarian (but not vegan) soup for this grey day, watercress, turnip and blue cheese soup: http://www.belleaukitchen.com/2016/01/watercress-turnip-and-blue-cheese-soup.html

Articles/Know How:

Rethinking the "science oven" [American Hustle reference, there!]: how your microwave might be a useful tool for cooking vegetables. (I swear by cooking rice in a microwave - perfect every time!) http://www.telegraph.co.uk/food-and-drink/recipes/stephen-harris-how-microwaves-work-miracles-with-veg/

Indian food fans, curryholics and spice fiends - REJOICE! Zoe Perrett (The Spice Scribe) points you to what's going on this month! 

https://culinaryadventuresofthespicescribe.wordpress.com/2016/01/31/february-indian-food-restaurants-pop-ups-supperclubs-recipes-products-gifts-ideas/

Beneficial effect found from frying vegetables in olive oil rather than boiling. http://www.telegraph.co.uk/news/health/news/12114055/Frying-vegetables-in-oil-is-healthier-than-boiling-them-and-prevents-cancer-research-shows.html

Don't believe me about hoppers being the latest food to watch out for? Don't take my word for it! http://www.telegraph.co.uk/food-and-drink/features/move-over-crepes-sri-lankan-hoppers-are-the-hot-new-pancake/

What you might have missed at Snig's Kitchen:

Whether you like white, red, rose or bubbles, you will find wine of high quality in the wineries of South Africa. This is my pick of the highlights of my travels from Cape Town to the wine country (Stellenbosch-Paarl) and the Garden Route. http://snigskitchen.blogspot.co.uk/2016/01/south-african-wineries-snigdhas.html

Cape Town is blessed with a vibrant restaurant scene where excellent produce combined with care, love and skill in the kitchen makes eating out a pleasure. Here is my list of favourite place to eat in this amazing city: http://snigskitchen.blogspot.co.uk/2016/02/places-to-eat-in-cape-town.html

Excellent sushi and robota food with a few fusion dishes to keep up the variety. A great little find in the Carnaby quarter of London. My restaurant review of Oka, Kingly Court: http://snigskitchen.blogspot.co.uk/2016/02/oka-restaurant-kingly-court-london.html

Meanwhile, over at Snig’s Classroom:

Barristers have to advise clients in writing, the skill of “opinion writing”. Students find it tricky, because they think their task is to show off what they know about the law – here is my analysis of what is involved: http://snigsclassroom.blogspot.co.uk/2016/02/opinion-writing-walk-in-woods.html

Film:

Ricki And The Flash

Zero Dark Thirty

TV:

Deutschland 83

Tripped

David Bowie - Five Years

Music:

Guy Garvey – Courting The Squall

Kraftwerk – Computer World

Julia Holter - To Have You In My Wilderness

Esther Phillips – From A Whisper To A Scream

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.

Places to eat in Cape Town

Cape Town on the Western Cape of South Africa in the Summer is a wonderful place to visit. The fact their Summer coincides with the Great British Winter provides another fantastic reason for going, getting to leave the cold and grey behind! Sea, sunshine and sights are the treats you can expect to find, but perhaps you weren’t aware of the ridiculously high level of restaurant scene you find here. I was astonished at the range of great restaurants, the fabulous value for money, the superb selection of local wines and beer and amazing service. There are hundreds of great dining experiences to be had in Cape Town. This is my selection of my very favourite places. 

Chefs Warehouse

Chefs Warehouse is a foodies’ impossible dream; a cook book shop curated with love and care, a cooking implement store with genuinely great cookware, a deli with some of the world’s best ingredients available and a tapas bar with a difference. All under the same roof. No, I wouldn’t have believed you unless I had seen it with my own eyes, either! 

Daily tapas for 2 to share is served here, with nods to Vietnamese, Italian and Japanese food. The menu changes each day, based on which ingredients are at their best at market that day. The food here is without question some of the best I had in South Africa, truly world class. The dishes are cheffy and well presented without being self-indulgent. Chef Liam Tomlin is a cook book author with a great eye and innovative ideas. With luck he may broaden his horizons and consider a restaurant on the European continent! 

Snigdha meets Chef Liam Tomlin

(Please note that no bookings are taken here. You need to turn up and wait for a table. It is worth it!)

Chefs Warehouse

92 Bree Street, Cape Town 8001

+27 (0)21 422 01 28

Email: info@chefswarehouse.co.za

http://www.chefswarehouse.co.za/

Mzansi Restaurant

Located in Langa Township, this is a restaurant that feels more like being invited into someone’s home for dinner and a party.

Here is the “must know” information:

- You need to book, at least the day before, to come here. This is because the food is bought and cooked for the number of visitors.

- This is not a “walk-in” restaurant.

- There is no menu, the dishes are made according to what is good, and is served up buffet style.

If that puts you off, then it is your loss. Because Nomonde cooks fabulous traditional Xhosa food in this family restaurant she runs with her husband Ace, and once you’ve eaten, the fun begins! Nomonde tells you the story of how she set up and built the restaurant and its clientele (a fascinating insight into the recent history of South Africa) and then it is time to groove to the Marimba and Sax sounds of the house band. 













Dancing is not optional, and if you fancy, you can join in! My Marimba playing is rudimentary, but I managed to make a small contribution to the ensemble. 

Snigdha playing the marimba

Safe, friendly and fun, if you’re staying in Cape Town, you’ve got to try something different.

Mzansi Restaurant

45 Harlem Ave, Langa, Cape Town, 7455, South Africa
+27 21 694 1656
http://www.mzansi45.co.za/

La Mouette

Set up by English Chef Henry Vigar, La Mouette serves beautiful plates of “Modern European cuisine”; strongly influenced by French food with cheffy tweaks and inspired presentation. Fresh seafood is a staple here. 

I tried one of the tasting menus for the Festive season, and had a delightful meal full of surprises, colour and flavour. Each season, the tasting menu is changed to use the best of what is available, so my pictures may not represent what you would be served with. In the Summer food is served in the front courtyard, with comfy garden furniture and parasols making the dining environment a pleasant al fresco one, but there is attention to detail here; throws and blankets are available should the weather take a turn (the Cape Doctor is a fresh wind which can make an unexpected appearance!). Very good value for money, this is a place to treat yourself to food which competes with fine dining establishments in London at a small fraction of the cost.

La Mouette
78 Regent Road, Seapoint, Cape Town Central 8005, South Africa
+27 21 433 0856
http://lamouette-restaurant.co.za

The Black Sheep

Tremendously good value, The Black Sheep has a select daily menu lovingly hand chalked on two huge blackboards each day. All produce is local and seasonal. It has the feel of an informal gastopub, although the food is a lot more special. 

Booking is highly recommended, or you could have a long wait for a table. Loyal locals come here time after time for the diverse and imaginative dishes, extensive selection of wine available by the glass and friendly, enthusiastic service. 

I wish there was a place like this within walking distance of my house; being able to walk here from my Cape Town digs brought home to me how vibrant and superb Cape Town’s eating out scene is. 

The Black Sheep

104 Kloof St, Gardens, Cape Town, 8001, South Africa

+27 21 426 2661

http://blacksheeprestaurant.co.za/

Worth visiting:
Saigon Restaurant (Corner Kloof and Camp Street, Cape Town Central, South Africa)
Harbour House Kalk Bay (Main Rd, Kalk Bay, Cape Town, 7990, South Africa)
Kloof Street House (30 Kloof Street, Gardens, Cape Town Central 8001, South Africa)

Snigdha has not received any incentive, financial or otherwise for posting these recommendations. All meals were paid for, fair and square.