The Spanish are said to have invented tapas (“lids”) so the locals could keep flies out of their drinks – while also cutting down on drunken bar brawls – but these days they’re a genre all of their own. And thanks to some ingenious local chefs, the plates may be small but they’re big on flavour and creativity. You may even need a siesta afterwards
1 THE FOOD IS ALWAYS ON TREND
The name THE POT LUCK CLUB might refer to making a meal with whatever happens to be available, but the approach to the food served at Luke Dale-Roberts’ award-winning restaurant is anything but arbitrary. You’ll be mesmerised by the smoothly run show in the open kitchen, where the team, now headed by Freddie Dias, crafts plates divided into salty, bitter, sweet and umami flavour profiles.
The menu changes continually as Freddie and Luke collaborate on new additions such as springbok rump with beetroot prepared four ways (ash-baked, pickled, ketchup and raw), or crispy fried calamari with black sesame emulsion, yuzu, salted cucumber and chilli paste (see previous page). “The paste is fermented, the same as our peri-peri,” says Freddie. “It’s actually an adaptation of my mother’s recipe. She’s Portuguese. Luke encourages me to ferment different ingredients because I really enjoy it. One day I just took her recipe and started playing. I guess you could say I’m good at letting food go rotten!”
All jokes aside, the result of Freddie's adventurous experiments is magic on many a small plate, so treat yourself to some seriously inventive fare. Just remember to book a table well in advance.
2 YOU’LL GET A TASTE OF SPAIN (OLÉ!) PINTXADA is the newest relative of the ever popular Little Havana in Umhlanga and is named for the pintxo – a small snack usually spiked to a piece of flatbread with a skewer or toothpick – typically eaten in northern Spain. The menu changes weekly and chef Deno Sodalay conjures up the likes of boquerones (anchovies) with roast peppers and crostini, chargrilled vegetables with yoghurt dressing and grilled calamari with chilli and chorizo.この記事は Woolworths TASTE の May 2017 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は Woolworths TASTE の May 2017 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
