February 23
summer fruit in all its glory
Summer fruit is the best part about summer. There I said it. I appreciate all the stone fruit as it passes through this season and right now nectarines and peaches are at their peak. This newsletter is dedicated to all the delicious fruit we can find right now but first, in case you missed it, I rounded up my top 12 recipes for 2022. Happy 2023 friends (better late than never). I hope it’s extra delicious.
My top local fine-dining meal last year was at La Colombe. My top more casual local dining experiences were at Post & Pepper and The Bailey.
I keep My Guide to eating out in Cape Town updated if you need inspiration or recommendations.
What I’ve been cooking
I’ve just published a delicious recipe where I use nectarines in a salad with fresh mozzarella and a vibrant basil vinaigrette. I’ve been drizzling this over all manner of things from chicken to fish and of course on all salads and grain bowls. I know bowl food is so 2018 but honestly, I love eating a combination of healthy things out of a bowl. I add all the food groups and include tons of textural elements along with fresh herbs and tons of flavour.
I kicked the year off with a few healthy-ish recipes like these wholewheat English muffins with raisins that are fairly easy to make as English muffins go with minimal hands-on action.
This roasted vegetable and couscous salad is so versatile and will go with just about anything. A good one for healthy week food prep. Did I say I loved bowl food?
Seared tuna steaks with lemon, caper & parsley butter are a great easy weeknight supper idea if you can get your hands on good quality fresh tuna.
Summer fruit recipes
The following fruit is in season now: Apricots, apples, strawberries, watermelon, nectarines, peaches, grapes, blueberries, kiwis, mangoes, pomegranates, and tomatoes.
This post is a round-up of some of my favourite summer fruit recipes
Mango cake with mango and cream cheese frosting
The famous purple plum torte will always and forever be the best thing you can make with a batch of plums.
Nectarine, blueberry, and bourbon pie is a show-stopper recipe and is one of the best fruit pies I’ve ever tasted. The recipe is from Di Bibby and is not to be missed.
Cut up a seedless watermelon into chunks and freeze. Blend the frozen pieces in a blender with a splash of white rum, or vodka (or not), and you have a sublime and refreshing frozen watermelon daiquiri. It’s a cross between a slushy and sorbet and it’s utterly thirst-quenching. Add mint (or basil), lime, coconut water, and sugar syrup (or agave) to take it to the next tropical level and you can find the recipe here.
New launches
Situated on picturesque Parliament Square in the city and below sister restaurant Fyn, Ramenhead is Peter Tempelhoff's latest venture bringing traditional ramen to the Mother City. Silky house-made noodles are part of the mix where the broth is made for days to develop an intense umami flavour. No reservations are required but it could get busy at peak times.
Upper Union opened its doors in the Kloof street district with a small-plate globally-inspired menu. The space is chic and loungy so is perfect for a cocktail too. The bar is curated by the Joburg cool AF Sin + Tax so expect edgy and delicious drinks.
Wine Time
Tokara launches their new vintages at a fabulous lunch in the wine cellar at Ellerman House. I went along to taste and experience this.Â
Echoing Tokara’s focus on sustainability, the lunch menu was locally inspired and deliciously executed. I loved all three courses and canapes at the start. The yellowtail was lightly seared on a plank over fire giving it a hint of smoke whilst remaining mainly raw (the best way to eat yellowtail in my opinion). Accompanied with Malay spiced mayonnaise, naartjie ponzu, pickled onions, and crispy curry leaves this was an inspired dish that paired perfectly with the Tokara Directors Reserve White & Chardonnay 2020.
A slow braised karoo lamb shoulder with truffle and Parmesan pap with boontjies and a Cape herb jus was the tasty main course that paired with the Tokara Reserve Red blend, Cab and Syrah 2020.
Dessert was a cashew nut and apricot semifreddo served in a smoked chocolate ball that was perfect with Tokara’s iconic and award-winning Potstill brandy.
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Sam x
Now wouldn't it be great if more restaurants in the Cape (for those of us who aren't great cooks!), served up some of these wonderful 'Summer Fruit' options. In an area of the world renowned for our fruit, we still seem to find the 'usual suspects' on menus. If seasonal, at least have them as 'specials' (apologies, not my favourite word).