home meals from the Deli

the portions bellow serves 2 pax (+/- 630g)  and 6 pax (+/- 1,9kg) these meals are frozen

veg lasagna R80 / R245
beef lasagna R105 / R335

beef meatballs in tomato sauce R105 / R320
chicken meatballs in tomato sauce R105 / R320

lamb curry R120 / R365
Thai chicken curry R100 / R308
Thai veg curry R75 / R245
butter chicken R95 / R308

lentil dal R74 / R245 (vegan)
ratatouille R90 / R280 (vegan)
chickpea & sweet potato tagine R75 / R245 (vegan)
basmati rice R20 / R128
moussaka R125 / R380
mac & cheese R80 / R245
cottage pie R90 / R280
fishcakes R55

pasta sauce “arrabbiata” (750ml) R95 (vegan)
pasta sauce “rucola” (750ml) R100 (vegan)
pasta sauce tomato (750ml) R95 (vegan)
pasta sauce creamy bacon, mushroom & pecorino (750ml) R125
pasta sauce creamy wild mushrooms, fontina & truffle oil (750ml) R135

butternut soup (750ml) R90
tomato & basil soup (750ml) R90 (vegan)
pea & mint soup (750ml) R90
cauliflower cheddar & chive soup (750ml) R90
broccoli, feta & coconut milk soup (750ml) R90
chunky vegetable soup with kale (750ml) R90 (vegan)

also remember, we are making extra: salads, pies, quiches and dips

quiches: individual serves 1 / large serves 4

Lorraine (bacon and cheese) R32 / R72

smoked chicken, cranberry and brie R35 / R75

butternut R30 / R65

pies: individual(serves 1)  / large serves 4 to 5 (the small pies are cooked daily and the large are frozen uncooked

beef and veggies R42 / R125
pork & red wine R42 / R130
chicken and mushroom R42 / R120
pepper steak R42 / R130
roasted vegetable with cheese sauce R42

 

email the gorgeous Queenie on info@thefoodbarn.co.za if you would like to order

view our certificate to operate: B2006113110

 

re-heating instructions

reheating instructions for our frozen meals:

from frozen:
place in the preheated oven at 180c with the lid on for 45min
when done, remove the lid and serve

from defrosted:
place in the preheated oven at 180c with the lid on for 30min
when done, remove the lid and serve

reheating instructions for our frozen large pies:

from frozen:
place in the preheated oven at 180c with the lid on for 60min

from defrosted:
place in the preheated oven at 180c with the lid on for 45min

 

March Wine Wednesday …

Date: Wednesday 18th March @ 6:30pm

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Venue: The Foodbarn Tapas Bar

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on arrival: Sécateurs Chenin Blanc
(an all time favourite from Adi Badenhorst)

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Klein Serring Sémillon / Sauvignon blanc 2018
(grown and made just down the road from us)

smoked fingerling sweet potatoes, roasted cauliflower, ginger & coriander verde, curry oil

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Cederberg Bukettraube 2019
(from one of the only remaining Bukettraube vineyards in the Cape)

prawns beignets with avo, aubergine & tomato tian, chili syrup, basil salsa

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Eikendal Cabernet Sauvignon 2018
(our favourite Cab Sav … well this week anyway)

seared beef fillet, ratatouille tuile, black olive jus, sautéd potatoes

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hibiscus poached pears, oats milk & clove ice ceam

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R415 all in

March cooking demonstration …

an informative,  convivial & deliciously informal dinner experience … 

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Date: Thursday 12th March @ 6:30pm

Wine Partner: De Kleine Wijn Koöp

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on arrival: a glass of Klipkers Rosé

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warm, whole sourdough ciabatta with marjoram butter

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Roasted cauliflower, crunchy baby gem & peppery baby leaves, crispy shallots & 

 pecorino & truffle vinaigrette

Hoendertande Grenache

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grilled sustainable fish

sautéed japanese mushrooms, classic Normande sauce

squashed baby potatoes with zaatar

Kreatuur Die Mounache

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lime posset

fresh raspberries, raspberry consommé

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R550 pp all included

first wine Wednesday this year

Superb wines, delicious tapas, great company … conviviality at its best … come join us on Wednesday 19th Feb at 7pm in the Tapas Bar

 

on arrival: Foodbarn rosé (Haberer)

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Foodbarn SB  2019 (Iona)

seared tuna, cauliflower achar, ginger & coriander salsa, aioli

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Foodbarn grenache noir 2017 (Ken Forrester)

pulled chicken & red beans taco, cumin sour cream

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Foodbarn Shiraz 2017 (Ken Forrester)

seared springbok loin, polenta galette, burnt sage butter

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ripe figs, gorgonzola, sourdough toasts

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R415 pp (food, wine & service included)

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chat to the gorgeous Queenie to book your place

0217891390 || info@thefoodbarn.co.za

the people in our lives: Siya

How many times have you heard your mates raving about the coffee at a certain establishment and bemoaning that of another? Some of the time I take these observations with a pinch of salt but quite often, I take them seriously and have been known to scour and interrogate Google Maps wherever we are, in search of kickass coffee! Over many years of enjoying wonderful coffees (and some not so wonderful) made by many uber talented Barista, I am now of the opinion that over time, establishments create their own unique coffee offering … maybe its got something to do with the beans they select, their relationship with the Roaster, the setting of the grinder, in which cups or glasses the coffee is served, any accompaniments, etc … one could go on! Let me sum it up like this … I know when I’m sitting in my Deli and Siyanda has made me a coffee (at the moment, I am very partial to a Cortado) in a Le Creuset cup, with the obligatory coffee station biscuit made by another legend of the Deli … Aunty K !!!

Now my day can start!

My point is this … in a business like ours, our Barista are such pivotal cogs in our business! So, friends of the Foodbarn … I present you Siyanda Mgongo … Barista extraordinaire … and a firm part of our DNA!  Thanks to Mama Lil for the interview …

Making coffee seems easy but it is not, what is your secret?

When you love what you do and take your time, it will happen. You have to care about every cup and you can taste it.

What is the most challenging part of this job?

I find it a bit difficult to deal with clients sometimes. They are not sure of what they want and have an idea so they try to tell me how to do things. 

You have been here for a very long time, what do you dream about in your future?

I have always wanted to look after people that cannot look after themselves. I love old people, especially when they are at the point where they become like children again. My dream is to look after them.

Who taught you how to make such delicious coffee?

When I started working here, there was a Barista named Augi, he taught me everything.

 Siyanda has since developed her own style of coffee making. She now teaches other people how to make coffee.

What do you get up to when you are at home?

I love to take care of my home. I play with kids, do homework with my child.

What kind of a mom are you?

I’m not an easy mom. I try not to be too strict because I want my child to understand why I can be strict but I would like to think of myself as a friend as well.

Do you see a positive future for our country?

I feel like this country is messed up. There is no law. People can get away with murder and rape and nothing gets done about it.

Do you enjoy Foodbarn food?

Yes, I love the fillet. I don’t eat the bread though. I drink Cappuccino, it is my favourite.

Who do you look up to?

I look up to Lilian. At first I thought she was too strict but I discovered that things must be done the right way and once she has said what she needs to say, its over, she does not stay angry.

I admire Pete because he always comes straight to me when there is an issue.

I also look up to Charlotte, our manager because she will always give you a warning when things are not right before she gets angry.

You travel a long way to get to work every day. Why?

I like this side of the world, The Foodbarn is my home and the people are my family.

Siyanda is a quiet, diligent person that goes about doing her work with love. At the end of the day, she travels back home to look after her child and her brother.

What advice would you give to someone that wants to do this for a living?

You cannot do this if you do not have love and passion for this work. You have to understand people and their needs.

A great cup of coffee can make your day! A coffee made by Siyanda has an extra touch of magic because it is made with love. Pop in and say ‘howzit’ to our coffee wiz.

ken forrester chefs table menu

on arrival: Sparklehorse MCC 2017

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Fijndraai white blend 2019
Yellowtail cru, iced coconut & ginger soup, mint and chilli, shallots, cinnamon oil

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Terre noire swartland chenin 2018
Fennel, avo and pears, steamed prawns, lime & chilli syrup, charcoal kewpie, sesame salt

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Hansepoot dry hanepoot 2016 Roussanne 2018
Baby gem squash; pea cream, heirloom cherry tomatoes, veal glace

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Met sonder stingels Cinsault 2019
Black olive & cep duxelle stuffed red onion, brioche crumbs, parmesan mousse, pine jus

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The Barrel Mourvedre 2018
Fynbos smoked and seared springbok loin, sage butter, gnocchi galette, shitake

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Hanepoot
Mes petits choux: lychee and raspberry, milk & fig ice cream & calisson shards

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chefs table: ken forrester

a chef and a winemaker
ken forrester

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on arrival: Sparklehorse MCC 2017

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Fijndraai white blend 2019

Yellowtail cru, iced coconut & ginger soup, mint and chilli, shallots, cinnamon oil

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Terre noire swartland chenin 2018

Fennel, avo and pears, steamed prawns, lime & chilli syrup, homemade kewpie, sesame

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Hansepoot dry hanepoot 2016 Roussanne 2018

Baby gem squash; pea cream, heirloom cherry tomatoes, veal glace

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Met sonder stingels Cinsault 2019

Black olive & duxelle stuffed red onion, brioche crumbs, parmesan mousse, pine jus

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The Barrel Mourvedre 2018

Fynbos smoked and seared springbok loin, sage butter, gnocchi galette, shitake

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Hanepoot 2018

Mes petits choux: lychee and raspberry, sweet almonds & calisson shards

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R1100 pp