Okay – besides for the love of your life, who or what-ever that may be, and after your celebrations on the 14th…
1. First on my Feb lurve list would be CRIMSON MICRO LEAVES and CHILEAN CAB SAUV:
Yip, you guessed it….Woolies to the rescue AGAIN! They stock the most beautiful range of micro leaves and if you are even vaguely a stickler for presentation or a salad fan – then these are a must for your greens drawer. I particularly love the crimson variety because they are just too pretty – and well, pink (or pinky red).
With summer being at full tilt at the moment, especially is CT, heavy, hot suppers are not on the cards and last night ours ticked all my boxes: a Caprese style salad with Fior de Latte mozzarella, fresh basil, tomatoes, micro leaves, a drizzle of pesto oil and some prosciutto! I am mean…come on, and thank you very much! Any day, I say – and served with my new best Woolies wine, their Chilean Cab Sauv!
Add a sprinkle of Eat.Art Caprese spice and Smoked Salt and “who needs a restaurant for a mid-week treat!?”
2. I don’t want to relinquish too many secrets here, but in the organisation of the next Food Craft function – I have had the absolute pleasure of discovering the meaty delights of the 12 Pigs Charcuterie. Based on Anura Wine Estate in Paarl, these guys are super passionate about their products beginning with naturally reared, happy animals and bringing back an old-fashioned process of curing and smoking their meats.
I tell you what – this charcuterie is an art form, evident in how truly sublime their meats are. Having done a tasting with Charles (co-owner and man-in-charge) a couple of weeks ago, I was bowled over by his passion for his products and of course, the flavours of the products themselves. And…I love their ethos – which shows in the way the handle their craft. Fennel infused salami, red wine bresoala (the oak barrels are soaked in red wine – in which the meat is smoked), coppa, pancetta and then some…a happy day for Charles is a day where he has managed to get as many people as possible tasting his meats. AND…he sent me home with a wedge of smoked ham for “the kid’s lunchboxes”. Well, the amount of secret fridge rendezvous done behind my back to get at that ham (whilst mom wasn’t watching) – would make a box-office hit if I ever saw one. Step aside Indiana Jones, this is “The Quest for the 12 Pigs Pearl” – by Belle and Bevan Hoepner!
Find them, try their product and fall in love (being Feb and all) – OR just buy your ticket to the Food Craft Dining Experience on the 25th March and you will know about it/ or should I say them?
3. An impromptu visit to town the other day saw my husband treating me to a quick lunch (lucky me) and while we navigated a busy, congested Long Street in search for a relatively easily-accessible spot (given the nightmare of parking in town) – we did a double-take when passing VOVO TELO on Long.
Having frequented the Vovo Telo at the Waterfront, this was an instant no brainer for me at least. You have to love a place that pays attention to detail from its décor (individually restored antique tables in unique colours on top of assorted Persian rugs and entirely open to the street and its buzzing pedestrian traffic) to the way it displays its daily bakes, to its menu of course. Which is trendy, and spot on the money. We shared a balsamic black mush and pecorino cheese pizza with rocket and a nutty green salad with avo (the plainer of the offerings). Hungry yet? Give either of their branches a try if you live in Cape Town – they do divine brekkies as well with an added take home appeal of beautiful artisan breads and baked treats. Yummmm!
Mother-of-two delicious girls, lover of food (fine and fast), purveyor of all things pretty and Jill of all things ‘creative’…Nancy has a background in the visual arts, design and marketing and is the owner and Creative Director of Magpie. Having worked with the Eat.Art team before, she is thrilled to take time out from juggling and add some spice to the Eat.Art blog. Don’t get us wrong….it’s not that it needs it….it just wants more…and she is happy to oblige.