My friend Becki is highly creative and talented and I had to take some pictures of her lovely Greek influenced, tapas lunch table. Lovely to nibble on so many different flavours and textures in one meal.
Anyone who knows me knows that I am a total salt-aholic. I love the stuff. I need it and put it on everything. Salt gives you high blood pressure, blah blah blah blah. I have perfect blood pressure and cannot enjoy my food unless it is adequately salted. finished.
I love this salt flavour mix, the rosemary and coriander seeds help in the overall salt reduction and adds a little extra dimension when ground up over certain foods.
Making ones own salt mix is so easy. Buy a good pack of unrefined coarse sea salt (khoisan salt, atlantic sea salt etc….I find Maldon does not grind well in the salt grinder — too fine and not enough grip so ok to use if not putting in a grinder) and then mix up various concoctions of your own, put in an empty grinder and way to go. Any dried herbs of choice, peppers, dried chili flakes, lavender etc. This also makes a great kitchen gift.
Last year I was spoiled by a very special old friend and taken to Nobu at the One & Only in Cape Town for dinner. The evening was superb, from the first sip of bubbly at sunset to the last dance at Jade Lounge at 3am.
The whole meal and every morsel we ate at Nobu was exceptional and so off the chart amazing it actually left me feeling a little sad. Sad that I can’t eat this sort of food all the time and sad that it has raised the benchmark so high that it leaves similar genre meals fading into the background by comparison.
One (of the many) highlights of the evening was the Black Cod den miso. This is Alaskan cod (nothing like british cod) that is marinated in miso, hence the black appearance and is one of Nobuyuki Matsuhisa’s signature dishes in his restaurants. At a staggering R435 per portion, I have to say it is one of the most beautiful things I have ever eaten.
I drank sake (warm) for the first time that night and it was delicious. No doubt I was drinking a higher quality offering, so can’t really comment on this particular beverage more broadly.
Sushi is normally eaten at the end of the meal as a palette cleanser, but we regrettably didn’t get that far. The numerous other dishes that came before, like the white fish sashimi with dried garlic, the salmon skewers and the prawn tempura, rock shrimp style with jalapeño, ponzu and creamy spicy dipping sauce, left us with zero space for this. So it’s very clear that I need to go back to this superb and vibrant restaurant.
Take a fillet of lightly smoked salmon, drizzle with lemon juice and olive oil, sprinkle over some black pepper and a few grinds of salt (I used my mix of coarse sea salt, dried rosemary and coriander seeds), and place under the grill for a few minutes until cooked. Squeeze over a bit more lemon juice and another drizzle of oil and tuck in.
It really is so simple and really can’t get much more delicious than this. Uber, ultra healthy – I ate with steamed courgettes tossed on ponzu sauce. Delicious!
It’s a cross between a nectarine and a cling peach and it is awesome!
I initially thought given the name that it was a nectarine / apricot cross, but that is a ‘nectacot’, this is a necarcot (with a r) – so perhaps that is the difference. I intend to get to the bottom of this one.
I am a fruit bat, so got hugely excited when I saw these little golden numbers in woolies today and just had to buy.
I tend to think that we should leave things up to mother nature, but in the case of cross breeding fruit, I’m all for it (how else would we have a peppedew..although this is a cultivar of capsicum thus a vegetable, but you know what I mean?)
I recently tried a ‘grapple’ – which looks and has the texture of an apple but tastes like artificial grape bubblegum. weird.
The mind boggles thinking what they will create in the future. I for one am looking forward.
“A fruit is a vegetable with looks and money. Plus if you let fruit rot it turns into wine, something brussel sprouts never do” P.J O’Rourke