cookery demonstrations

Franck's cooking demonstrations this week (live in the restaurant) ...

Tue 7th Sep @ 11h30,

Wed 8th Sep @ 18h30,

Grilled linefish with apricot, miso and ginger relish, served with flash fried Japanese mushrooms,
Eggs “mollets” on croute served with “bagna cauda” salsa verde,
Button mushroom and bacon risotto with fresh thyme, and
The first strawberries of the season & basil chiffonnade, gratinated in an almond cream

Remember that every cookery demonstration is free with your lunch or dinner booking on the relevant day

Our famous Bistro Winter Special for R185 pp (incl glass of wine) is available together with a full ala carte menu

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tips & recipes

If you have any feedback or questions for Franck, please go to his Facebook page.

When making crostinis, use a day old baguette, it’s easier to slice thinly.
Microwave a lemon for 15 seconds before squeezing and double the juice you get.
Dont peel garlic cloves individually, smash them with a spatula, remove the skin and then chop
Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of roast or fried potatoes
Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces
Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away
To peel tomatoes, remove the woody area where the stem was attached with a small knife, cut a cross shape on the opposite end of the tomato, boil the kettle, place tomatoes in a large bowl, cover with boiling water, let stand for 1 minute, pour out the hot water and replace with cold water. The skin will peel easily.
Use electrical pliers to pull out the bones from fresh fish
When cooking a mussel pot, discard the mussels which have not opened during the cooking process
When cooking thick pieces of meat or roasts, as they come out of the oven, always allow the meat to rest at least 5 to 10 minutes in a warm place before serving. This will ensure the juice stays in the meat.
Whenever possible, warm your dinner plates slightly in the oven before serving so the meal stays hotter
Put your cut up crudités in ice cold water for at least an hour before serving to crisp up
Try make a chocolate sauce with white chocolate instead of dark, and flavour it with fresh basil

Bread & snacks

Olive & broccoli flat bread
Crudités veggies with herb mayo or herb yoghurt
Baguette crostinis with onion, tomato cubes and crushed basil with olive oil and goats cheese
Curried nuts with ripe brie on toasted ciabatta

Soups