Today we are going to experience African food at the Africa Café, in town.
For those who want something more local, we will take a scenic drive along the Stellenbosch wine route to picturesque (yes, really) Stellenbosch (about 55 kms from Cape Town), to eat at De Volkskombuis (The Local’s Kitchen - sort of).
Western Cape, South Africa
I had to copy the whole De Volkskombuis menu here because their site only provides the menu on one of those silly pop-up pages (no proper url).
Traditional Cape Cuisine
Starters
Africa Salad Garden fresh greens with feta, croutons, sundried tomatoes and mouth watering biltong. Fresh and light, try one of our spectacular Sauvignon Blanc’s.
Springbok Carpaccio Smoked and cured. This delectably, rich and creamy meat is draped over garden fresh greens and sprinkled with freshly, grated parmesan. Chardonnay, Semillon, Pinot Noir…….. take your pick.
"Waterblommetjie" Samosa A truly South African speciality fresh from the dams of the Boland. Saúteed with onions and Cape Malay spices, wrapped in a triangle of phyllo. Served with a sweet chilli chutney. Tricky, most likely a Chardonnay, though we have nothing against a Semillon either.
West Coast Snoek Pancake Delicious smoked snoek, saúteed with peppers and onions, encapsulated in a pancake. Enhanced by a creamy fennel sauce and roast tomatoes. Lifted with a touch of grape preserve. A wooded Chardonnay or an assertive youthful red will do this one nicely.
A Lamb Delicacy Pan-fried liver and brains with braised tongue, presented, smothered in Port sauce around a fine fresh salad. Pinotage or Shiraz, ….fruity and fresh, whichever your choice.
Main Courses
Meraai’s Chicken Pie Meraai’s original recipe. A favourite for 25 years. Sauvignon Blanc, Cinsaut or Rosé – as the mood takes you.
Boland Bobotie Beef mince curried and flavoured with Cape Malay spices, topped and baked with a thin layer of egg and milk custard. This is complimented by raisin rice and fruit chutney. Fragrance is required to compliment the spiciness, our first choice is Gewürztraminer, though try a fruity Pinotage or Shiraz, if you prefer.
Traditional "Bredie" of the Day The Chef’s choice, please ask your waitron. A rich and rewarding red is likely to be your best bet here.
Cape Country Sampler A selection of traditional dishes on one plate. If we must put our heads on a block here, then Shiraz has to be the one.
Braised Oxtail Served in a traditional black pot accompanied by mashed potato and butternut. No choice, got to be a Shiraz!
Baked Rib of Karoo Lamb Served with rosemary jus and roast potatoes. It will take a gutsy red to compliment this dish.
Ostrich fillet Served with a potato and leek cake and enhanced by a berry jus. A wholesome Merlot, Cabernet Sauvignon or even a red blend.
Hunter’s Platter The Hunter’s choice, please ask your waitron. Full bodied and full blooded, pick something large! A mighty Pinot Noir, Pinotage, Shiraz or Bordeaux blend and there is always Nebbiolo.
The Chef’s Specialities
Starters
Soup of the Day The Chef’s choice. Perfect for a cold and rainy day.
Brown Mushroom Stuffed with diced spinach, feta and grilled bacon. Presented on crispy greens with a flavour enhancing red pepper coulis Fungus…, Smoke…., got to be a Pinot Noir.
Bruschetta With roast tomato, peppers, brinjal and grilled goat’s milk cheese served atop crisp rocket. Garnished with crushed black pepper and a garlic – olive oil infusion and tapenade. Sauvignon Blanc, Chenin Blanc or Viognier, it’s up to you.
Smoked Duck Breast Sliced and splayed on a mound of oven roast vegetable cous-cous with a delicious honey-soya sauce. Cinsaut, the perfect, unobtrusive partner.
Mussel Pot Black mussels in white wine and garlic sauce, spiced up with touches of lemon grass, chilli and ginger. Try this with a fat and juicy Robusto Chenin Blanc.
Main Courses
Vegetarian Meal of the Day Please ask your waitron.
Fresh, Grilled Line Fish Lounging on a compote of potato, leek and cabbage. Dripping in white wine and lemon butter. Rich and creamy Chardonnay.
Grilled Pork Fillet Sliced and laid to garnish the apple and potato rösti, exhibited with pan-fried pineapple, peppers and prunes. Glowing with a rich, apple and muscadel jus. A Chenin could stand up to the challenge or try a zingy Zinfandel.
Oven Roast Duck In an inspiring garb of honey and orange sauce, offered on a delectable bed of Mediterranean vegetable risotto. Fantastic with Fairview’s voluptuous Viognier orperhaps something sweeter, a Riesling or even Gewürztraminer.
Roast Chicken Fillet Fresh spinach, garlic and feta enveloped in a tender chicken breast and dressed in bacon. Doused in a deliciously creamy herb sauce and served with polenta and veggies. Difficult choice as wine goes, but full bodied all the way!
Mature Beef The Chef’s choice cut, grilled as you wish. on Mediterranean veggies with fries and a choice of two heavenly sauces, either wild mushroom and black pepper or blue cheese and roasted garlic. The wine might depend on the sauce. Your preference…… any weighty red will fly.
Lamb Shank Braised in red wine with onions, garlic and fresh herbs to the most tender perfection, nestling on a bed of mash with the vegetables of the day. A rich and spicy red will reward you well.
On Sunday Chutney fell down one floor (storey), into the neighbour’s courtyard. The neighbour is currently renovating and is not living in his flat (apartment), so could not let us in to go and fetch her.
Sunday afternoon was filled with wall-climbing rescue operations and heroes. All of this in the middle of a lunch I was preparing for my parents and brother and his fiancee - as I was going to be in Johannesburg on the day of my birthday.
How and why she fell and exactly where from, I do not know. I was busy preparing lunch when it happened.
Picture taken on Sunday, 14 September
- on the day of the fall.
Once we managed to save her (just short of phoning the fire department), we took her to the vet for a thorough check-up. I am happy to report that other than a few bruises and the condition of her nose, Chutney is fine.
Brother, wall-climber and kitty-saver.
We’ll get back to the tour tomorrow. I’ve been a very absent tour leader, I know.
But, briefly, about Johannesburg: It is not a pretty place when it has not had rain.
Johannesburg, 17 September 2003.
(On the way to the airport.)
Tuesday, 16 September 2003
More free days - please enjoy Cape Town.
I need to fly to Johannesburg this afternoon and will be back on Thursday.
I know, it sounds like some sort of mean joke, especially since it is my birthday today!
Blergh.
Sunday, 14 September 2003
I hope you have been enjoying you free time in Cape Town.
“Situated between Robben Island and Table Mountain in the heart of Cape Town's working harbour, the Victoria & Alfred Waterfront has become South Africa's most visited destination.”
Indeed. There is much to do at the Waterfront and the views of Table Mountain are both delightful and majestic. (Yes, that is Table Mountain in the background.)
From the Waterfront you can hop onto one of many boats that will take you for a float around the Cape Town harbour. (The more expensive trips include drinks and food, if that is what you are looking for.)
If you want to take a ferry trip around and to Robben Island, please make sure that you book at the ticket office, this is a very popular trip. If you are lucky, an ex-political prisoner of Robben Island will be your tour guide. (No, there is NO chance that it will be Nelson Mandela.)
Of course, the Victoria and Alfred Waterfront’s shopping centre is wonderful for tourists, but too expensive for locals. (Smokers, please note that smoking is not allowed anywhere other than in the designated areas. If you need to smoke, stop for coffee at the Mugg and Bean or at Love, Revenge and Cappuccino.)
Just one thing, Malcolm, how do you plan to get this trolley you bought back to the U.K.?
Wednesday, 10 September 2003
Welcome to Cape Town.
I hope you enjoyed your flight and that you were treated like royalty on South African Airways. I am going to take you directly to the guest house so that you can unpack and get some rest. The tour of Cape Town starts in earnest tomorrow morning.
Remember, if you decide to take a stroll in the area this evening, you should leave all visible jewellery at home. Also, don’t carry ALL your cash on you (the guest house has a safe). Don’t talk on your mobile in the street and don’t flash your cash. Remember to pretend that you are streetwise!
By the way, the comments are working again.
Monday, 8 September 2003
The flight from wherever you are will leave for Cape Town, South Africa, tomorrow afternoon.
Please ensure that your visas are in order and that you have had your yellow fever inoculations, if required. No need for malaria medication in Cape Town and the tap water is perfectly safe to drink.
It is spring here, so please pack accordingly - some light clothing for the day and a warm jersey or jacket for the cooler evenings.
Please ensure that you have enough South African Rands (currency) with you. Your accommodation is going to cost you US$61.00 per night (at today’s rate of exchange) in a single room at Ulla’s Nest Guest House. Breakfast is included.
Lunch, dinner and drinks will cost you approximately US$20.00 per day, if you drink moderately. Remember that it is customary to tip waiters 10% of the value of the bill.
If you smoke, a packet of cigarettes will cost you around US$2.00.
Remember to bring additional cash for transport, entrance fees and souvenirs. US$20.00 per day will be more than sufficient.
