Thursday, 13 December 2012

So I am in boiling hot and humid Durban and already I am losing my temper and want to jump into the nearest swimming pool to escape the heat.

What better way to take ones mind off such unbearable climatic conditions than a bit of class and colonialism. So off we head to The Oyster Box in Umhlanga Rocks.

I always enjoyed coming here as a child, sipping milkshakes and eating French fries drenched in tomato sauce, on the hotel's beautiful terrace overlooking the ocean.

So here I am, years later, indulging in the famous Oyster Box breakfast....

I have started the day right, passing swiftly passed the eggs and bacon and on to the oysters and mimosas...'when in Rome' I say to the judgemental glances at my alcoholic beverage well before nine am!

The service is exceptional and it certainly is more of an experience that a meal. My eggs benedict were perfectly poached and the hollandaise sauce definitely deserves a special mention. My mimosa was kept topped up, the views were spectacular and I very soon forgot the heat...

Thursday, 6 December 2012

This is definitely one of my favourite summer recipes. You can also use Salmon trout if you prefer... Today I am serving it with a Hartenberg riesling, which has just received four stars in the John Platters guide.


serves 2-4

600g raw salmon

1/4 cup olive oil

2 tablespoons sesame oil

2 tablespoons rice vinegar

2 tablespoons honey

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green spring onions, sliced

Line a baking try with foil and place a wire rack over top. Spray the rack with olive oil spray and cook.

In a large roasting tray, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, honey and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat your grill (I set it at 220 degrees usually)

Remove salmon from marinade and place on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the grill. Cook for 10-12 minutes, depending on the salmon’s thickness until easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Honey Glaze

1/4 cup honey

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.