Jarryds Eatery

I have an unquenchable thirst for travel. I don’t know if it is my constant involvement with the world of social media, following awe inspiring accounts or the fact that I have this insatiable appetite to try as many foods as possible. 

I can go down the rabbit hole that is Instagram for hours on end admiring the talented creatives that share their world of food from all over the world. 

One particular place that has piqued my interest to visit is Melbourne Australia. The restaurateurs, food photographers and bloggers coming out of that corner of the world are mind blowing and constantly feed my creative process. 

Aussies are constantly pushing boundaries with food and their unique cultural fusion of east meets west can be likened to an artists ever evolving muse.

Having said that, you can only imagine how happy I was to find Jarryds eatery in Sea Point. 

A spot owned by two Aussie brothers Jarryd and Ariel, who, not only take their food seriously but their coffee even more so. 

They have brought their food knowledge and inspiration right to our doorstep and with their attentive service and perfect coffee they have a recipe for success. 

The space is unassuming from the outside. Marked by a simple board bearing the name JARRYDS, you might miss this spot if you don’t know what you are looking for. 

The first thing that suggested I was about to experience something great was the interior. The space is minimal and elegant with a masculine touch of dark surfaces and wood. As you enter you are greeted by a bustling barista station and soft lighting that compliments the space. 

I usually visit Jarryds for their out of this world breakfasts. Scratch your South African scrambled eggs and bacon and welcome smashed Avo with corn fritters, poached eggs and banana bread with espresso butter and quinoa breakfasts bowls. 

On this occasion however, I decided to give their dinner and cocktail menu a go and I wasn’t disappointed. 

For those of you that have visited for breakfast, it's time you pop in for dinner. For those of you that haven't been as yet for either, best you do.

Jarryd's is open for dinner seating Tuesday-Sunday with the average spend of R250 per person depending on how many cocktails you decide to sip on. 

The menu is inspirational and reads as a what's hot on the international food scene with an Aussie brothers twist. It is unpretentious yet elevated bistro food that will leave you with a hankering for more.

I worked my way through the menu and explored all the flavours and influences. 

There are the stock standard crowd favourites, such as cheeseburgers (which are a must) and slow cooked juicy lamb shanks but then the quirkiness of Jarryds really starts to shine through and you'll find the less obvious pulled pork buns, beef tacos and vegetarian lasagne. 

The pork buns and the beef tacos are my personal favourite; the buns immediately took me on a journey to Asia. I closed my eyes and saw myself standing in a little eatery across the continents. I am all about ordering two starters and sharing them or having them both as a meal (why not.) You can clearly see that the Asian influence in Australia has resulted in a perfect symmetry in the dishes. The flavours are balanced and the meat is tender and juicy. It is about the little touches and the sesame crusted fresh lime to squeeze over the taco meat perfectly cuts the flavour and offers the dish its final touch in achieving a perfectly rounded flavour balance. I paired my food with a delightful Gin Fizz that had a little of New York in it. The tacos are soft and the beef is tender, lashed with sour cream and salsa - they had me at hello. 

The menu is constantly under scrutiny from the brothers, as they want to keep things fresh which is a major draw card. I love an evolving menu with new ideas that stops a regular spot from becoming mundane. The soft shell crab burger was something that I haven't experienced before and I could picture it being served at a beach spot in Bali. The crunch was perfect and the red cabbage it was served with offered that sublime freshness.

Jarryd and Ariel hold themselves to a high standard. If you want to be the best then you need to constantly push yourself on an international level to achieve it. With every bite I was experiencing a different cultural influence that they have made their own. With Indonesia, Mexico and New York under my taste belt where was I off to next? 

The perfect ending to my meal was something that appeared deceivingly close to a cappuccino, but turned out to be a light and airy hazelnut mousse, amoretti crumb, salted caramel ice cream and Italian meringue. Things are not always as they appear. I jetted off to Italy with the first mouthful and sharing with my partner wasn’t an option! 

The dessert left me with the realization that if you close your eyes and savour what you are eating at that very moment, you can find yourself anywhere in the world.

I was grateful to the eatery for that very experience as it somehow momentarily quenched my thirst for travel. After all who doesn’t want to see the world in one spot from the comfort of your own seat while enjoying utterly delicious food?

Wanderlust cured. For now.

-Melissa

*This blog post is sponsored by Jarryds all opinions are my own. 

The Hickory Shack

When last did you take a road trip? 
With spring in the air and blossoms showing their pretty faces in the country side, I recently took a shot left to Elgin. Just an hour outside of Cape Town, on the N2 over Sir Lowry's pass, the countryside changes rapidly and before long, you find yourself amidst mountaneous hills dotted with pine trees, waterfalls, rocky outcrops and lakes.
It is an exceptionally beautiful part of the country that plays host to a plethora of outdoor activities.

Did I mention the area is also rife with glorious apple orchids and vineyards?
I could not help but get lost on the farm roads and between the little dexter cows (you are going to have to google them) and the ducks waddling down the road, I was swept off my feet by Elgin. 
I had been threatening to take a trip to explore the area for the longest time, but it was only until I found a suitable gastronomic reason to put my procrastination to bed did I eventually "bust a (proverbial) move"
Whoever said food is not a grand motivator has obviously never been to The Hickory Shack.
Owned by Jay Haupt this spot is all about slow cooking Texas style. Their wildly talented pit master, Eugene nurses the pit flames like a new age alchemist to ensure the perfect, tender, juicy meat. From brisket and ribs to chicken wings and cowboy beans, I guarantee that your taste buds will never be the same.
It is a carnal, sensory and simplified space with emphasis on the quality of the meat, both in taste and ethics.

The atmosphere is as relaxed as your favourite pair of jeans with country blues playing in the background while the fire place crackles in in agreement. This is a place where you will get drawn into the slow lane and end up staying for a while.
The decor is beautiful with wood at every turn. I couldn't help but think it pays homage to the beautiful forest surroundings. 
The tables are generous in seating and definitely built for extended family style feasting. More is more at the Hickory Shack and I loved it. 
Now lets get down to business and talk food. It was absolutely phenominal. 
The meat is prepared with a Texas dry rub. No sauces or artificial flavours are added to their product. 

Locally sourced meat is smoked in a huge smoker for several hours prior to serving. The duration dependant on the cut and type of meat; namely chicken, brisket, ribs and pork with the brisket demanding the most attention at 30 hours.
The meat mains are accompanied with sides that are true to texas flavours. The cowboy beans are a labour of love and take 3 days to make. They contain brisket cut offs and their smokey flavour coupled with another side of buttermilk mash is what I would call a match made in heaven. 
They have a sweetcorn salad on offer and (my favourite) coleslaw which is prepared with vinegar, cut through the richness of the meat with such sweet perfection - I wondered how I would ever eat anything else again. 

Every side is a well thought out addition with a clear intention to compliment the meat perfectly. 
The average spend is around R250 per person including a beer or two.
I had to try the pomegranate cider which I highly recommend (and to be honest if I wasn't driving I would have had another five or ten)
So if you are wondering what to do this weekend - why not take a road trip and experience slow cooking at its finest! 
Just remember more is more so you will need an empty stomach and very big eyes.

-Melissa

*This blog post is sponsored by The Hickory Shack all opinions are my own. 
 

Spring Salad

A pinch and a punch for the first of the month! What's even better is that it's the first of spring! I had to celebrate with something fresh and delicious! The blossoms are out and the sun is shining which means it is time to start having long boozy outdoor lunches with friends while enjoying gorgeous platters of food! (Not that winter stopped me) This salad is perfect for the occasion and has a fresh crunch that is oh-so-perfect with a crisp Sauvignon blanc! 

---

Serves 6, cook time: 20 minutes 

Ingredients:

• 200 grams asparagus, halved 
• Olive oil
• 50 grams toasted walnuts
• 1 cup fresh/frozen peas
• ½ cup Edamame beans
• 6 radishes thinly sliced
• 2 medium zucchini, made into ribbons with a vegetable peeler 
• 30 grams of rocket 
• A handful of baby leaves chopped bite size
• 80 grams Chevin Goats cheese
• Zest of one lemon 
• Half a cup of toasted walnuts 

Dressing:

• Juice of 1 lemon 
• 3-4 tablespoons Olive Oil 
• 2 teaspoons tahini 
• 1 teaspoon honey
• 1 teaspoon balsamic 
• Salt and pepper 

---

Instructions:

Add a dash of olive oil to a frying pan over a medium heat. Fry the asparagus for 2-3 minutes until the raw flavour is gone but they still have some crunch. Remove from heat and set aside. In the same frying pan turn up the heat to a medium/high heat and toast the walnuts for 5 minutes or until they start to turn golden brown. 

Add the peas and edamame beans to individual bowls. Top up with boiling water and blanch for 5 minutes. Remove the water and set aside the peas and beans. 

Mix all the dressing ingredients in a small bowl. 

On a large salad plate start to assemble the salad. This salad is great in layers then topped with the dressing. 

Start with the lettuce, zucchini, rocket, beans, peas and asparagus then add the radishes, goats cheese, lemon zest and walnuts! 

Top the salad with the dressing and serve! 

-Melissa

Bartholomeus klip with Miles For Style

Have you ever visited a destination where, from the minute you leave, you're already planning on how to get back there? 
I recently visited Bartholomeus Klip in partnership with Miles For Style. 
Miles For Style in an online platform that offers a shopping experience like no other. You can shop luxury products, five star wines and of course beautiful accommodation like Bartholomeus Klip. The added bonus? They are a loyalty programme in partnership with SAA voyager where you can convert an (unlimited) amount of voyager Miles into their very own Style Miles and use them to shop the amazing offerings they have online. From craft beer to electronics, homeware products, destinations and more. 
Basically - what this means for us regular folk is, instead of banging our proverbial head against the wall because we couldn't get a specific flight or upgrade there is an alternative option. You can use miles for a weekend away or shop to your hearts content. And if you don't have enough miles? You can simply top up with cash. A perfect shopping experience if you ask me. 

Bartholomeus Klip is situated a mere hour outside of Cape Town where it rests at the foot of the surrounding mountains of Riebeek Kasteel and Wellington on the Elandsberg nature reserve.
This spectacular farmhouse simply took my breath away. 
On arrival we were met with bubbles and a fireplace to warm the cockles (it was cold after all). 
Not a bad start to a two day getaway. 
The house has 5 gorgeous bedrooms and the property has two additional self-catering cottages hosting up to 8 guests luxurious rooms and true country charm!
The farm also boasts the more contemporary comforts and a quick dip in the pool is compulsory for cooling down on hot summers days.

The farmhouse is famous for their food. 
To put it bluntly, I was utterly blown away and I don't think I stopped eating for three days. 
The breakfasts, (which made me redefine my entire understanding of the term) were nothing short of decedent. 
Tables were opulently adorned with everything from baked muesli pies to chocolate waffles, cheese, tarts, pastries, stewed fruit, granola, charcuterie, nut spreads and more! 
The food throughout the stay was amazing. At every sitting we were spoilt for choice; be it vetkoek or eclairs at high tea or the perfect muffin before the early mornings game drive. 
Dinner was a 4 course affair showcasing the star of the show; fresh (and seasonally accurate) local produce.
Highlights were the smoked tomato soup with confit garlic, the fresh seafood chowder and of course, not one to shy away from desserts...the chocolate mousse with fennel ice cream was exquisite. I highly recommend visiting to experience the fantastic food. 

The farm is a hive of activities. You can choose to go on a nature walk, take a game drive at sunset or go bird watching. The gardens are teeming with birdlife and sitting on the patio pretending to be Sir David Attenborough was certainly a highlight.
The game drives depart every morning and you can expect to see bontebok and buffalo.
We took in sunset with g&t sundowners and sat overlooking the lake of breeding blue cranes. 
If game drives aren't your cup of tea - then take a canoe out onto the lake at sunset and admire nature from a unique lookout point. 
The property is on a 10 000 acre nature reserve so there is plenty to explore and see.  

For the more foodie orientated types (like me) Batholomeus Klip offers the ultimate opportunity to step into the kitchen and receive instruction from world class chefs. We were treated to a cooking class and a parting gift of the farmhouse's cook book (which I am most definitely going to be using)

Just 15 minutes away is Riebeek Kasteel, a quaint little town that offers craft beer tasting, great little stores and one of my favourite lunch spots, Mama Cucinas. Unpretentious Italian cuisine thats an absolute must if you are in the area. 
If you are in the mood for Wine tastings, Bosman wines and Kloovenburg are worth the visit. 
Bosman have a wonderful family history and although they don't have a restaurant, their wine more than makes up for it. 
Their single block Chenin blanc is crisp and fresh and I couldn't resist buying some for home.
Kloovenburg wines and Olive products are also fantastic. 
I am a huge fan of their quality Olive Oil and believe it or not they produce the only olives that I actually eat. 
If you don't try their blueberry olives then you are missing out. 

Isn't it fantastic that all of these activities and destinations are only an hour outside of Cape Town? 
If you take a drive out around this time of year, you will be sure to catch the rolling canola fields. 
Oceans of yellow will surround you on your drive... With a good song and good company you are in for a great adventure. 
So, the only question remaining is; what are you waiting for?

-Melissa
 

Roasted cauliflower and chickpea soup

I am going through a major chickpea phase at the moment. MAJOR.

Lately, I have spent a great deal of time playing with this delightful little legume also known as the garbanzo bean. 

Admittedly, I have never given it its due credit.  Chickpea's are packed with protein and are high in fiber. 

You can add them to all sorts of meals or simply have on their own as a snack. 

Over the past few weeks, I have roasted them, blended them, fried them, and well, eaten them fresh. What a treat!

The kitchen has been covered with hummus curries and all things chickpea so much so that I even started considering chickpeas as the holy grail of legumes. Thankfully, I'm an equal opportunist when it comes to pulses and legumes so there is a lot of love to go around.

I recently partnered up with Woolworths to share this incredible (and hearty) soup that was born out of the chaos of my kitchen. 

This soup is unashamedly the love child of a roasted cauliflower and (roasted) chickpea and it is nothing short of perfection.

At the risk of sounding like a tag line for a coffee creamer commercial from the 80's, It boasts roasted chickpeas both inside and on top of it. 

Say goodbye to the stock standard croutons of yesteryear and welcome the roasted chickpea of tomorrow! 

Not only does the chickpea have better health benefits; they are able to replace less than ideal snacks and accompanyments with just as much flavour.

You can eat them solo with some grated Parmesan on! (I recommend a 3 year aged Parmesan), spice up the mundane nut bowl in your life or you can include them in salads and soups! 

I feel like this blog post should come with a warning sign.

WARNING: Chickpeas are slightly addictive.

---

Serves 6, cook time: 1h 30m

Ingredients:

• 2 tins of chickpeas
• 2 cauliflower heads
• 1 ½ teaspoon cumin
• ½ teaspoon paprika
• 2 garlic cloves, chopped
• ½ an onion, chopped
• 3 potatoes peeled and chopped.
• Olive Oil
• 1 liter vegetable stock
• ¼ cup of Parmesan
• Salt and pepper to taste

---

Instructions:

Preheat oven to 180 degrees Celsius 

Rinse and dry your chickpeas. Keep the tins separate as you are going to roast them separately. 

Separate your cauliflower heads into florets. 

Put your cauliflower and 1 tin of chickpeas onto a roasting tray. Drizzle with Olive oil and toss. Make sure you don’t over do the oil. 

Sprinkle your cumin and paprika over and roast for 30 minutes. Tossing the tray at the 15 minutes mark. 

In a large pot over a medium heat add a tablespoon of olive oil, the garlic and onion and fry until soft. Add your potatoes and fry for a further 5-10 minutes stirring often. 

Once your cauliflower and chickpeas are roasted add them to your pot. 

Add your last tin of chickpeas to the roasting tray, drizzle with olive oil and roast for 30 minutes, tossing them every 10 minutes or so. 

Add the vegetable stock to the pot and top up with boiling water.

Let simmer for 30 minutes. Blend the soup using an immersion blender.

Add your Parmesan and stir. 

Salt and pepper to taste

Remove the chickpeas from the oven. You can grate Parmesan over them and have them as a snack and serve the rest of them as a crunch to your soup. 

Serve soup hot topped with chickpeas, Parmesan and black pepper. 

-Melissa

*This blog post is sponsored by Woolworths all opinions are my own