Tuesday, 27 March 2012

As some of you may know, I am in London this week for work and I couldn't possibly not share some of my favorites from this side of the world. I lived here for a while a few years back and there are a few restaurants from then that I absolutely crave when I am back home in South Africa and always visit when I am here. My first, foremost and top of my 'to do' list is always Ping Pong.

I am a sucker for dim sum. I love it. There are so many different types and favours that its impossible to grow bored of it. This spot gets it right every time. Their pay off line is " little steamed parcels of deliciousness" and I could not agree more. Its a simple set up, dark wooden bench seats and low, bar top dining. You make your selection on a checklist at your place setting. This you hand to the waiter and the kitchen will send out dishes as they are ready.

Its very much a sharing restaurant so I wouldn't fly solo here. There are normally three in a portion so gather your supper club accordingly (in multiplies of three). I wouldn't say its a great spot for a first date as I guarantee one of you will fight the other for the last portion!

PS. always order the extra dipping sauces. They are an amazing compliment to the dishes.

Wednesday, 21 March 2012

Finally! Steenberg has always been a place for me where dreams come true, and they certainly didn't disappoint with their latest addition to the family. Always a hot destination for the food and wine obsessed (myself very much one of them!) Steenberg has it all. Catherina's offers exceptionally stylish, seasonal dishes crafted by one of my personal favorite chef's, Garth Almazan, whilst a few minutes up the hill, Bistro sixteen82 offers a more relaxed dining experience.

Fitting perfectly in between, is the very classy, very stylish and oh so glam Gorgeous Bubbly bar by Graham Beck (try and say that after a few glasses of bubbles!)
Here, visitors can enjoy a selection of beautifully crafted MCC's from the producer, Graham Beck. From deliciously dry and pleasing on the palate, to more sweeter, fruitier bubbles, this bar caters to all tastes. You can try a flight of three non vintage MCC's for R65 or a flight of 3 vintage MCC's for R80... alternatively you can try them all. There is also the option to purchase either a glass or a bottle of each of the bubbles available. Alongside this, should one get peckish during the tasting, or choose to make a meal of it, is a selection of the most decadent canapes.
“Bubbly is the perfect wine to pair with food,” says Chef Garth. 

We couldn't agree more. As it was a very special occasion, my best friends birthday, we decided to try it all. With our flight of non vintage bubbles, we selected the mixed canape platter, made fresh, and with seasonal produce by Garth himself to complement the bubbly.  Each platter comes with 4 canapes with an optional 5th, the dessert. Just to make you jealous I will tell you all about it!

Franschhoek Salmon trout with poached quail egg and salmon caviar, with Brut NV
I started enjoying the Salmon trout with the Brut NV but decided to experiment with the Rose too! It was such an interesting blend of flavours. The fruit of the Rose worked beautifully with the Salmon Caviar.
West Coast Oysters Naturelle, with Brut NV
I think Oysters should always be enjoyed with bubbles. The crisp, dry Brut NV worked well with the gallons of tabasco and lemon that I piled onto my oyster. It made me wanting more!
Poached Tiger Prawn with avocado salsa and a Japanese salad, with Brut Rose NV
The ginger in the Japanese salad worked incredibly well with the Rose!!
Asparagus Risotto Croquette with pickled mushrooms and white truffle oil, with Blanc de Blanc
This combination was perfect!! The pickled mushrooms and the blanc de blanc were a match made in heaven.
Brut Rose Summer berry Terrine with a Valronha chocolate sauce, with Bliss Demi Sec
The dessert itself is a perfect blend of bubbles and fruit. The bliss demi sec was just an added treat!
‘Gorgeous by Graham Beck’ is located in Catharina’s, on your left as you enter the restaurant. It is open from 11am to 10pm, seven days a week. For more information, please contact us on 021 713 7177.

Tuesday, 20 March 2012

Junipa‘s in Joburg……WOW.
It took me a while and a whole lot of procrastination before I finally found some time in Joburg to visit this little gem in the newly finished Hobart Grove. With daily homemade artisan breads and freshly prepared meals , this traditional little eatery is  firm favorite of the locals. The smell as you walk in is just heavenly! Its a unique blend of roasted coffee, the yeasty smell of bread rising in the oven and the overall aroma of general home comforts!

The deco is amazing! Between the stylish chairs upholstered in hessian coffee sacks, and the chalkboards on the wall, I felt as though I had just walked into a farmhouse kitchen (with a very chic twist of course!)

Homestyle deco!
My foodie partner for the evening: my good friend Robyn. This little culinary connoisseur definitely knows how to judge a meal-: often you can find her in my own kitchen peeping in my pots and pans and always really to crit my dishes, more often than not with an oversized glass of wine in one hand and the bottle ready to top me up in the other. I think every kitchen needs a Robyn! However on this particular occasion, as hard as it was, we decided to settle for a large bottle of Sparkling water based on our track record with the Joburg metro police!

As I had had a large lunch at a restaurant that I will avoid naming and shaming in this post, I settled for a light meal. I had heard that I hadn’t lived until I had tried their signature dish-Venetian Duck Liver & Porcini Pâté,Served with fresh bread & beetroot chutney. The different textures and sweet and savory elements made this dish beyond a meal, it was without a doubt a culinary experience. I have heard that the local crowd arrive early in the morning for take aways of this pate to nibble though out the day with a loaf of Junipas finest! I think they have the right idea!

Venetian Duck Liver & Porcini Pâté,Served with fresh bread & beetroot chutney.

 Venetian Duck Liver & Porcini Pâté,Served with fresh bread & beetroot chutney.
As Robyn was well aware of the rules when eating out with me, she didn’t even try to order the same dish- much to her disappointment. Instead she ordered the Punjabi spiced monkfish tail with shoestring fries and aoli…. and it was delish! The fish had the most intriguing batter, lightly spiced and crispy. The fish itself fell apart in your mouth before you even had a chance to chew! The lemon and garlic elements of the Aoli was the perfect finish to the dish.

                                 Punjabi spiced Monkfish tail with Shoestring Fries and Aoli

Junipa’s serves breakfast, lunch and supper seven days a week. It boasts a wood-fired pizza oven, a coffee roastery using raw coffee beans, and the famous Junipa’s baker. Well worth a visit!!

Monday, 19 March 2012

Finally! I have been waiting ages to get into this hip and happening new spot. Due to a last minute cancellation, yesterday was my lucky day. Situated at the biscuit mill, next to its famous sibling restaurant, the Test Kitchen, The Pot Luck club is in the heart of the trendy and revived Woodstock area.

When you first walk into the restaurant (and this might sound weird to some) you feel like you have entered a Hong Kong night market. You can smell the excitement of the diners (lucky enough to get a table!) mixed with the delicious aromas floating around the room from the open kitchen, and, mixed with the hustle and bustle of the service staff, gives the overall vibe a great deal of good energy! The favours are fresh and ingredients are colourful. That, I suppose, is why I made the comparison.

 we all know, Luke Dale Roberts is a culinary genius. And you will never see him look panicked. I watched in amazement as he floated calmly between the two restaurants to chat casually with diners, touch base with his staff and offer words of encouragement to the student chef in the cold kitchen. We were fortunate enough to be seated at the bar looking right into the service area- It was such a treat to watch all the different dishes being plated- in fact we decided to abandon the menu and select our dishes based on what we thought ‘looked good’ coming out of the kitchen. BIG mistake- it all looked good and I think my partner in crime, Heinke, and I managed to literally order almost everything on the menu. Below is documented evidence of the mind blowing delights that we were treated to last night:

Atmosphere- Similar to a Hong Kong Night Market 

Unbelievable decor
Unbelievable decor

We began with a glass of my absolute favourite, Springfield ‘Life from stone’ which we enjoyed with a very interesting snack – Crispy curried celery leaves. Just the leaves, tempura-ed in a tandoori spice blend. Very tasty- and the crispness of the wine worked fantastically with the spiciness of the celery leaves.

Crispy curried celery leaves
Crispy curried celery leaves

Next, whilst still sipping on our Sauvignon Blanc, we opted for the Blue cheese mousse, celery sticks (thats where the rest of the celery went Heinke!) granny smiths and parsley salad with salty candy walnuts…. I am a firm believer that Blue Cheese and a nice flinty, coastal Sauvignon Blanc are a match made in heaven!
Blue cheese mousse, celery sticks, granny smiths and parsley salad with salty candy walnuts
Blue cheese mousse, celery sticks, granny smiths and parsley salad with salty candy walnuts

Still sipping on the Sauv, Markus, the incredibly attentive Maitre ‘d, impressed upon us that we simply ‘hadn’t lived’ until we’d tried his personal favourite- Pot Luck Club fish tacos. He was right- it was so good we forgot to photograph it so had to quickly, and stealthy, take a picture of the one the people sitting next to us had ordered whilst they were out for a cigarette.
Pot Luck Club fish taco
Pot Luck Club fish taco

By now I was thoroughly enjoying myself and having ‘Life from stone’d myself out, I decided to try a glass of the Raats chenin to accompany my next ‘flight’ of dishes. First up, the Yellowtail sashimi, marinated tofu (was also skeptical but it was out of this world!) with a ginger and garlic dressing. The Chenin worked fantastically with the spicy, Asian flavours.
Yellowtail sashimi, marinated tofu with ginger and garlic dressing
Yellowtail sashimi, marinated tofu with ginger and garlic dressing

I had hardly finished the food in my mouth when I spotted the Claus’ Coconut and Calamari salad… I just had to see what it would taste like with my chenin blanc.
Claus' Coconut and Calamari salad
Claus' Coconut and Calamari salad

It went, as suspected, perfectly well with my chenin. But by now I was in my element and decided it was time for some red. So, armed with a glass each of merlot from Sterhuis, Heinke and I began on the red meat… First up, Crispy pork belly with Luke’s XO dressing, red cabbage and apple slaw.
Crispy pork belly with Luke's XO dressing, red cabbage and apple slaw
Crispy pork belly with Luke's XO dressing, red cabbage and apple slaw

And then, just because I had a few sips of my merlot left, and we couldn’t possibly enjoy it unaccompanied by food, and because Markus said it was his second favourite, we ordered our finale, Chinese style pork rib, with dark beer and doenjang glaze.
Chinese style pork rib, with dark beer and doenjang glaze.
Chinese style pork rib, with dark beer and doenjang glaze.

It was the most tender, delicious piece of pork I have had in a long time. And the chinese spices were complimented by the minty/eucalyptus flavours of the merot. Then, and only because no meal is complete without dessert, we ordered the Churros, mexican donuts, served with tonka ganache and stem ginger ice cream. The perfect way to end off the perfect meal!
Churros, mexican donuts, served with tonka ganache and stem ginger ice cream
Churros, mexican donuts, served with tonka ganache and stem ginger ice cream

I highly recommend you pick up the phone right now, and book. The wait is worth it! I am already planning my next visit to The Pot Luck Club.
I am going through a bit of a healthy eating phase at the moment and there is nothing better than a good home made salad dressing to spice up a plain salad. Here are a few of my favourites...

Balsamic Honey Mustard dressing: 

1 tablespoon honey 
1 tablespoon Dijon Mustard
3 tablespoons balsamic vinegar , to taste 
Ground black pepper to taste


Blend honey and mustard in a small bowl with a fork until emulsified.
Drizzle in the balsamic vinegar until dressing is just thin enough to pour over salad.
Taste and add more vinegar if desired. 
Grind some pepper in, and if you feel like it, a pinch of Maldon Salt
Mix in dressing and drizzle on salad.

Coriander and Lime Dressing: 
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed coriander leaves
1/2 cup extra-virgin olive oil
Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the coriander leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving. 
French Dressing:  
1 1/2 cups vegetable oil
1 cup Tomato sauce
3/4 cup sugar
1/2 cup vinegar
1 small onion, chopped
1 teaspoon lemon juice
1 teaspoon paprika
1/2 teaspoon salt
Place all the ingredients in a blender and pulse until its mixed. Chill and store in the fridge.

I think its safe to say that most people are obsessed with peanut butter. I just love the flavour and it works so well in a number of different cooking applications. I have fond memories of my days at Silwood Kitchen making peanut satay sauce by the gallon- 5 tubs of peanut butter, 1 litre of fish sauce, industrial size mixing bowl…you get the picture. When I like to ‘have my way’ with peanut butter, I prefer a piping hot slice of thick white bread toast, fresh out the toaster- and I like to lather the toast in peanut butter whilst it is still hot so that it melts and drips down my fingers- Delish.
Today, I decided it was time to honour my favorite snack time spread. I am sharing with you two of my favorite PB recipes, one decadently sweet and one spicy and savoury and very very moreish!

Pure Decadence

Peanut Butter Brownies
Adapted from my Favourite US foodblog- Smitten Kitchen
Makes 32 brownies, more or less, depending on how you cut them
These “brownies” are more moist and chewy than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.
For brownies
2 sticks (225g) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
1/2 teaspoon salt
For ganache
1 1/2 cups semisweet chocolate chips
1/2 cup double thick cream (woolies is good!)
1 tablespoon unsalted butter, softened
Make brownies: Preheat oven to 180 degrees C with rack in middle. Butter a 30cm- by 20cm- by 5cm  baking pan, then line bottom of pan with baking paper and spray and cook.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like biscuit batter.)
Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 1 1/2 hours.
Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Spread ganache on cooled brownies and let stand until set, about 15 minutes.
Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.

Fresh ingredients

Peanut Butter Satay sauce
2 Tablespoons Vegetable Oil
1 Tablespoon Low Sodium Soy Sauce
⅓ cups Onion, finely chopped
2 teaspoons Chili Powder
¼ cups Brown Sugar, Packed
½ cups Water, Or More If Needed
1 cup smooth Peanut Butter,
1 whole Lime, Cut Into Wedges, For Garnish
1 bunch Fresh Coriander For Garnish, Chopped
Fish sauce for seasoning (instead of salt)
Heat oil in a medium saucepan over medium heat. Sauté onions for 5-7 minutes. Add chili powder, 1 tablespoon of soy sauce, brown sugar, and ½ cup of water. Keep the pan over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Season with lime juice and fish sauce. Loosely cover the pan and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time and stir between. Heat until just warm. If you over heat the sauce, the oil will separate.
Serve with chicken or beef satay, I also like them with Prawn.. You can make the sauce extra spicy by adding fresh chilli. yum!

Saturday, 17 March 2012

This is an old favourite of mine from Nigella Lawson and it works every time. I am not one for fruit cakes and all that nonsense, i abhor marzipan! The only time you’d find me eating fruit cake is if I knew, with absolute certainty, that my father had hidden money in it- a common Christmas tradition.
Fruit isn’t a celebration food, but chocolate is!
Chocolate cloud cake
Chocolate Cloud Cake
Also available online (including US measurements) at Nigella.com.
On days when I want the warmth of the hearth rather than the hurly burly of the city streets I stay in and read cookery books, and this recipe comes from just the sort of book that gives most succour, Classic Home Desserts by Richard Sax.
The cake itself (which was the pudding I made for last New Year’s Eve dinner) is as richly and rewardingly sustaining: a melting, dark, flourless, chocolate base, the sort that sinks damply on cooling; the fallen centre then cloudily filled with softly whipped cream and sprinkled with cocoa powder. As Richard Sax says ‘intensity, then relief, in each bite’.
For the cake
250g (9 ounces) dark chocolate, minimum 70% cocoa solids
125g unsalted butter, softened
6 eggs: 2 whole, 4 separated
175g caster sugar
2 tablespoons Cointreau (optional)
Grated zest of 1 orange (optional)
23cm (9 inch) springform cake tin
For the cream topping:
500ml double cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
Half teaspoon unsweetened cocoa powder for sprinkling

Preheat the oven to 180ºC/gas mark 4.
Line the bottom of the cake tin with baking parchment.
Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.

Beat the 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.

When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here. Whip the cream until it’s soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.
Serves 8-12

I then cover my cake with mini candy coated easter eggs and Voila! Happy Easter!

For awhile now, Waterkloof restaurant, just outside Somerset West on the way to Sir Lowry’s village, has been a big favorite of mine.  Between the sweeping views of False bay, the stunning cutting edge deco, the mind-blowingly delicious wine, the decadent and moreish food and the flawless service and attention to detail, Waterkloof is currently my #1 Gourmet destination. To me, a meal is an experience that one should walk away delighted from, dying to tell everyone she knows about it and promising “I’ll take you there’ to all she comes in contact with. We become advocates to our experience. That, to me, is Waterkloof.

So it was hardly a  tough decision when it came to organizing my mothers birthday lunch. It was decided that the family would travel out to spend an afternoon of eating (lots!) and drinking (even more!) out at Waterkloof.
The Birthday girl!
Firstly, I must tell you about their EXCEPTIONAL wines.  They have 5 different ranges, ‘Waterkloof ‘the flagship, followed by the ‘Circle of   life’ red and white and then ‘Circumstance’, ‘Peacock Ridge’ and ‘False bay’.
The Waterkloof and Circumstance wines are my favorite mainly because I really enjoy the strong mineral character due to the vineyards’ exposed position on the upper slopes of the estate.
Usually a Sauvignon Blanc Martyr and defender, I have to say that my favorite is actually the Viogner.  It was fermented by naturally-occurring yeast for 12 months in steel tank and then matured for a further 2 months in barrel, after which it was racked. The finished product has a delicious ‘peach iced teaness’ about it and the wood comes through just enough to taste it.

Having struggled with the wine list, the five of us decided on the Circumstance Chardonnay, the Circumstance Viogner and the Circumstance Cape Coral Mourvedre. That was just to kick off the afternoon. Don’t worry! We took full advantage of the complementary still and sparkling water from the farms own natural spring.
Cape Coral Mourvedre

Food was another point of contention; if I had my way I would eat everything on the menu. The next best was to emotionally manipulate my family members to order all the dishes I wanted to try- no one was allowed to order the same thing and no one was allowed to judge the fact that I had three starters instead of a starter and a main. Oh, and they weren’t allowed to order any of the starters that I had ordered. There are strict rules when dining out with me!
I started with the Camembert crème brulée served with curried walnut and a granny smith and celery sorbet. I have had this dish before and know of its ability to transport the diner to new levels of euphoria. Another rule when dining out with me, don’t talk to me for the first few bites- I am ‘having a moment’ with my food.
Crab and coriander raviolini

My second starter was the Crab and coriander raviolini, with concentrated bella tomatoes, guacamole and pickled root vegetables. This dish was deliciously fresh without having any rich or heavy sauces. It also paired so well with the Cape Coral Mourvedre
After this things got a bit complicated with all the passing around of plates and tasting everyone elses food but here are some of the highlights:
Duck breast and Puy lentils

Farmed Cob with Chestnut Gnocchi

We ended off the perfect afternoon with a cheese board and a nice glass of red. The vanilla and black cherry notes of the Circumstance Syrah worked so well with the cheese, especially the 18 month mature cheese.

I highly recommend an afternoon out at Waterkloof- I would recommend having a nice leisurely tasting before your meal in the tasting lounge so that you can bring your A game when facing the wine list later on!

I am sure we will have many a conversation about the Neighbourgoods Market at Biscuit Mill in Woodstock. The place just buzzes on a Saturday morning- be prepared to push! Everyone in Cape Town heads down there for everything from cheese to chocolate and bread to baklava! With so much to see and taste, don’t worry about breakfast (or lunch!) if you are heading out there. I have to be honest I have stayed away from the Biscuit Mill over the festive season of December and January simply because I didn’t want to be squashed to death with all the locals AND tourists, but my first visit of 2011 was a wonderful experience. 
A great deal had changed and I saw a few new stalls, especially out at the back food court where this time last year you were bound to find ‘Lonesome Dave’ on his mouth organ!
My First treat of the day (at an unorthodox 10:00am) was a delicious glass of Trizanne’s signature Sauvignon Blanc/Semillion which was with out a doubt the perfect accompaniment to my stroll around the food stalls. Visit her website here.
Following which we headed out the back to see what we could possibly buy (besides Luke Dale-Roberts’ amazing looking poached eggs and hollandaise) that would pass for breakfast. This is when I came across  Andrew Kai and his mate making possibly the biggest Paella I have ever seen! Do yourself a favour. Pop in and have a taste and next time you are considering a lamb on the spit for a function, why not reconsider and get Andrew over with his giant Paella dish!  You will not be disappointed!

Besides the amazing nougat, cheese and breads I bought, I must mention the delicious smoked mozzarella “Affumicata’. Found just at the entrance to the back food court, it really is worth a visit!Many more Biscuit Mill adventures to follow!

 Bread, glorious bread!

It seems only appropriate that my very first entry begin with one of the most simple ingredients, the basis of most excellent meals….bread. Simple, unadulterated bread. Its not only the smell as it comes out of the oven, the way butter just melts and ooozes into warm, fresh bread, the texture of it, the way we all drool when its brought to the table before a meal (come on, we all know its true) but the SIMPLICITY of it all. Add a filling or two between two slices of fresh bread and you are set!

So with this in mind I would like to introduce to you my lucky find! For all those bread lovers out there, get down to Kalk Bay and visit ‘Ce La Vie’. Found up a cobbled side road, this simple bakery offers fresh breads of all descriptions, using only French stone ground flour. Décor is simple and understated and service is excellent. Enjoy freshly blended juices (apple, mint and ginger is a must have!) while munching down on a fresh bagette with your favorite fillings.
Unlicensed but do feel free to bring your own bottle. My recommendation- a crisp, lingering Sauvignon Blanc to complement your sarmie!

After your meal enjoy proper (the best!) french roast coffee this side of Europe.
Welcome to my blog, your inside guide to the best food and wine adventures in the Cape and beyond. Why? Well I believe every meal is an experience, an adventure, like a good book in that it MUST have a clever well thought out introduction, a juicy tantalizing middle and a perfect ending that leaves you craving more.

The first thing you are likely to remember about an AMAZING meal- The introduction, welcome and thank you for coming, from the man in the Kitchen...

Through my blogs I hope to introduce to you some of the best food adventures and hopefully encourage you to try them out. I will keep you posted with my favorite recipes, best food and wine pairing experiences, markets to visit, wine farms to try and restuarants that have blown my mind.
My mission: To bring out the inner foodie in all of you. To take your relationship with the world of food and wine to the next level. Yes, I do believe I just compared food to sex! But lets be honest, there are a lot of similarities!!