It is finally Christmas time. The tree is out, the stockings are filling (slowly) and the sun is beaming.
Tasha’s has become a well known, or should I say Jozi known, hot spot for the hungry and stylish. Just to tell someone that you are having lunch at Tasha’s brings a little envy out in the people around you.
Who really knows what attracts the locals to the white and porcelain chic that we all love in Tasha’s? It could be the perfect, clear and virtuous décor that is Tasha’s. Perhaps it is the idea of sitting on white couches and sipping champagne that attracts you? Or maybe it is the great service that is received at all four branches? Whatever the reason, my personal one is always and of course the delectable food that arrives in front of me, always delicious, always divine!
We went for breakfast to try out the new Tasha’s in the newly built Morningside centre. It was a cold morning, which worked to our advantage. Because of course, Tasha’s is always full, no one wanted to sit outside so we braved the cold and elected to sit outside rather than stand in the 10 deep cue.
Cappuccino’s and heaters were assigned and warmed us up right away. We ordered, a standard breakfast, a scrambled eggs with salmon and I ordered corn fritters with bacon, avo, baby tomatoes and rocket (oh yum!). As our food arrived typically, the sun came out! The fritters were unbelievable. I managed to polish them both off. Then after breakfast a shot of wheat grass and I was ready for my day. And what a perfect start.
I think I am going to have to test them all out again just to check for myself that the Tasha’s are really the same! To be continued...
PS. Try not go at peak times or at least go early, you will cue! (Even though it is worth it!)
Xoxo
In Johannesburg it is said to be Spring in September. However, in our vibrant and bustling city we skip Spring and go straight to Summer.
Born, raised and educated in Durban, South Africa.
She graduated in fine art and graphic design at Natal Technikon.
Employed in design studios and advertising agencies in Durban, Johannesburg and London.
Over a 15 year career in advertising and marketing, seven with international group McCann-Erickson: conceptualizes and directs over 150 still photographic shoots and television commercials; wins awards in both print and television, locally and internationally including ‘Creativity’ in New York.
She has exhibited in group exhibitions in Pretoria and Johannesburg. Her most recent was “Printed” in May 2009 at the David Brown Fine Art Gallery in Rosebank.
She lives in Johannesburg with her husband and two daughters.
PS. Click here to visit and purchase art at African Art Now
or email her at sharonsampson@ibsa.co.za
xoxo
It was recently my birthday and a very special person gave me a very special book. A book called Cakes, subtitled; To Celebrate Love & Life. Could there be a more perfect title. This book was made for me.
So this weekend I decided to take it for a spin. Delving first into the Chocolate Cupcake recipe. Instead of using the normal buttercream icing I was challenged to try the Meringue Icing. Never one to back down from a challenge I went full speed. And the result was delightful.
2 cups sugar
1 ¾ cups flour
¾ cup cocoa powder
1 ½ tsp baking powder1 ½ tsp bicarbonate of soda
1 tsp salt
2 eggs at room temp
1 cup milk
½ cup vegetable oil
2 tsp vanilla essence
1 cup boiling water
Preheat the oven to 180 C
Prepare muffin pans with 18-24 paper cups
In the bowl of an electric mixer, mix together all dry ingredients. Add the eggs, milk, oil and vanilla essence.
Beat for 2 minutes on medium speed. Stir in the boiling water, the batter should be runny. A bit like chocolate soup.
Pour the batter into the paper cups equally.
Bake for 10-20 minutes. Leave to cool completely before topping with icing.
Meringue Icing
4 egg whites at room temp
1 cup sugar
A pinch of salt
A drop of food colouring if desired
In a heatproof bowl of an electric mixer, combine the egg whites, sugar and salt. Set the bowl over a pan of simmering water and hand-whisk continuously for 3-5 minutes until the sugar has dissolved and the mixture is hot to the touch.
Attach the bowl to the electric mixer with the whisk attachment, and beat on low for 2 minutes. Add a drop or food colouring, then beat on high for a further 5 minutes until mixture has cooled down and stiff peaks form. pipe immediately.
Maritz, Callie & Guy, Mari-Louis. Cakes, to celebrate love & life. Cape Town: Struik Lifestyle,
2009.
PS. The chocolate shavings made it!
xoxo
It has the elegance of an upmarket art gallery. The clean white exterior reaches out to you when you drive past it due to the complete contrast to the rest of the bustle and grey of the concrete street. Simple yet beautiful decorations of cream, or should I say crème on white, create a gentle and cheering feeling.
The other people there were enjoying complimentary bread and dips. Others indulged in cocktails and breadsticks and tea and biscotti. Some were peacefully reading newspapers in the sun and the table behind us were discussing silk threads and gallery openings. A ménage of diners, all with one thing in common, their love for Manna.
Manna is not only a patisserie thought, the menu is separated into divisions for unique taste sensations: sweet, bitter, sour and savoury. They have a variety of scrumptious tapas, a selection of farm breads and of course the artistically ornamental cupcakes.
Of course I had to delve into a cappuccino and a cupcake. There is nothing that makes my heart sing louder than a perfect cupcake with the perfect company at the perfect place. This was one of those moments. Between 3 of us we each had a cappuccino and shared two cupcakes. And of course; one vanilla, one chocolate.
When the two little beauties graced us with their presence we could do nothing but “Ooooh!” and smile at each other with delight. They looked like two dazzling little gifts of glory, who had come to light up our eyes, and our tummies!
My new favourite cupcakes were hugged in brown paper cupcake holders. The vanilla one was sprinkled and dusted with powdered sugar and crowned with a striped, fabric ribbon. The butter cream icing actually looked like fresh piped cream and was surprisingly dense and sweet to the taste. There was also a pleasant surprise of rosewater.
The chocolate cupcake was dark and lustrous. A perfect brunette from the brown of the paper to the tip of the silky icing. The adorning ribbon matched the rest of the outfit in dark brown with light brown stitching. The two together were magnificent.
Manna is owned by Maranda Engelbrecht who works at Taste magazine. Taste magazine is one of my favourites so finding this out made it clear why I have such an attraction to Manna.
Manna is heavenly and bright. There is not one person I know who would not have a most wonderful time. Alone with a book or with friends and family, Manna is sure to make you’re day that much more special.
PS. Go hungry! You’ll want to order everything on the menu!
Manna,
xoxo
I like little dinky places where you can go and forget about the city that you are dragging in. You can imagine that you have escaped for one evening into another world. It goes without saying that a place that changes its menu everyday, only takes bookings (which are usually hard to get unless you book at least a week in advance) and use simply fresh and natural produce will always be a hit. And Stelle is a huge hit!
The menu is brief and probably only has about 7 things to chose from for each course. I love this. It means you know that everything is going to be insanely delectable, perfectly cooked and above all fresh! They make all their own pasta and believe that flavour is key.
For mains I had a beef strip and porcini mushroom dish. Served with pretty little roast potatoes and zucchini. Although the crab had filled me up I had to eat as much as possible as it was so moreish. The meat was tender and juicy that the porcini mushrooms… well what can I say, I love porcini’s so I was in heaven! Some of the other meals included; meat ravioli with walnut sauce, chicken pasta in a lemongrass soup and four cheese ravioli, all tasted and recommended!
Desert is chef’s choice for the night. (Yes!! love a surprise!) There were two, something that looked like a little custard profiterole but then she said chocolate and orange and I made my order, with haste.
I must admit I did struggle a little to get through this book. I found myself constantly have to go back and remember what I thought were insignificant events in the previous chapters. I also found the situation rather heavy and had to put the book down simply to reflect the gravity I had just read.
With these cold winter days, the worst thing against trying to keep warm is having a cold drink with ice. I personally can’t drink anything without ice unless its been sitting in the freezer. Either way, I always end up feeling like the bottle of wine in the deep-freeze- icy!
Directions
It’s cold, its wintery and the best thing about it is a hot meal at the end of the day.
This recipe is so ridiculously easy it really does take 30 mins (if not less) and tastes even better!
PS. Making them just before you eat keeps the apples from going wrinkly, don’t forget to take the ice-cream out and to have ready to scoop just before serving!
Emily Moon River Lodge is owned by Mark and Christine Valentine. It is peacefully gorgeous. Everywhere I looked I felt visually stimulated. The decorations are in abundance yet not overdone. Mark Valentine, owner and a leading dealer in African artifacts, has filled the restaurant, sun deck and eight luxurious lodges with treasures he has collected from across Africa, as well as beautiful bits and pieces from 
For lunch we sat and looked over the picturesque river valley. The views are amazing. Still and calming. The juxtapose of the jumble of decorations in the restaurant and the wide open green of the valley is exceedingly alluring. I struggled to leave after the meal was done and now back in the crackling, screaming bustle of the city think back on it with great admiration and fondness.
For lunch we sipped on wine and soaked up the glory of mother nature. With short personal menu’s prepared on the day the ingredients are fresh and the meals can be concentrated on for the best possible result.
For desert there were 3 options; there was a trio of ice-creams, a guava and crème angeles dish and last but not least I had a heavenly Panna Cotta. As you can see in the pictures it was small simple and elegant. With a swirl of gooseberry jus, what could be better.
