The restaurant reviews and Story of a Plate features on this website continue to take on more and more of an indigenous angle as it is my belief that we need to celebrate and thereby develop South African cuisine in all its forms. So this year’s writings have been slanted to those chefs and establishments that carry the flag for cuisine that is expressly rooted in our country. These are the establishments and dishes that in-bound food lovers would not find elsewhere – for is this not what we all want to find and explore when we travel to new places? And for the local food lover, should we not be expecting our best chefs to be diving deeper into our food history and culture? It’s high time South African chefs and diners look inward for inspiration, and not only adopt imported food trends. Continue reading “2018: A Year in Review by JP Rossouw”
On the menu: Saldanha Bay mussels – spekboom / samphire / parsley oil / sea essence
We asked chef Andre Hill to talk us through his favourite dish on the menu at the newly opened Upper Bloem Restaurant.
Chef Andre Hill: The dish that I enjoy the most – because it reminds me very much of growing up – is the mussels. The dish itself is fairly simple; nothing very complicated in terms of either ingredients or techniques – we make a broth from smoked snoek, which we cook the mussels in, and use again to make the emulsion that goes with them. We then take some leeks, cook them for about seven minutes in a bit of oil, and then char them. So the plate consists of a mussel emulsion, the actual mussels, charred leeks, a bit of parsley oil, and then we finish it off with spekboom. Continue reading “Story of a Plate: Saldanha Bay Mussels at Upper Bloem Restaurant”