Entries by pete

wine wednesday March 2019

wine wednesday @ tapas 20th March 2019 @ 18h30 menu classic caprese: buffalo mozzarella, tomatoes, basil, olive oil & vinegar foodbarn rosé (grenache, shiraz,  cab franc) ~ moules marinière; steamed with white wine, garlic cream & parsley foodbarn house white 2017 (sauvignon blanc / semillon) ~ soft fish taco with crunchy cabbage, tomato and 48 […]

elemental Bob

  a chef and a winemaker, Elemental bob ~ Palomino 2017 on arrival ~ Read your head chardonnay 2017 pear, sea bass crudo, yuzu emulsion, white flowers ~ White blend 2016 green mango, sticky rice, seared wild prawns, lemongrass ~ White blend 2015 chermoula aubergine, coconut & mild chili, saffron seared quail ~ Cinsault Pinot […]

beaumont chefs table

a chef and a winemaker … Sebastian Beaumont ~ On arrival: Chenin Blanc 2018 ~ New Baby 2017 Seared wild prawns, chili roasted pineapple, lime, palm sugar, curry oil ~ Hope Marguerite 2009 and 2017 Flame grilled duck breast, sweet potatoes, kimchi crispy roll, ginger jus ~ Pinotage 2015 Trout & pickled grape millefeuille, fig […]

cheffy’s recipes: oil bread (fougasse à l’huile)

Ingredients: 1kg flour 20g salt1 and 1/2  sachet (15g) instant yeast 750ml luke warm water Makes 2 baking trays, enough for 12 people Method: To make the dough for this bread, combine in a large bowl, adding the water last. If you have an electric mixer, work it with the ‘hand’ (K-beater) attachment on a low […]

The Foodbarn Gives Back: Round 2

“Many of our Foodbarn tribe have been with us right from the beginning … August 2006 to be precise. Together, we have worked some viciously long hours, endured some hardships, and shared many special moments. In spite of the crap that the so called leaders of our amazing country dish out on a daily basis, […]

Cape Point Vineyards chefs table

on arrival: cpv cape town 2018 ~ noordhoek sauvignon blanc 2011 / 2017 atlantic oysters, kelp cured trout, roe, sea water & seaweed vinegar ~ sauvignon blanc reserve 2014/ 2017 asparagus & parmesan tart, poached quail egg, noisette butter hollandaise ~ isliedh 2013 the fallen apple, with quail confit & rosemary butter ~ isliedh 2017 […]

The Foodbarn Gives Back: Round 1

“cooking is is about giving, it’s a generous deed … first nature does it’s thing and gives us amazing produce, then we do ours, apply passion and love and a few years of know how…. it only seems right that the results are shared with our families and our friends here in Noordhoek … living […]

Christmas & New Year 2018

  At the Foodbarn Restaurant Christmas Eve (24th Dec) and Christmas Lunch menu (25th Dec) Will be a 4 course menu with amuse bouche, palate cleanser and coffee or tea included; you will have the choice between 4 starters, 4 fish course, 4 main course and 4 desserts. The price of these menus is R895.00 […]

Avondale chefs table: Friday 5th October

  on arrival: blanc de noir mcc ~ blanc de noir mcc onion blooms with salmon caviar, Jerusalem artichoke mousse, yuzu & truffle ~ anima chenin blanc 2015 seared scallops, fermented pineapple, lime & palm sugar, cinnamon oil ~ cyclus 2014 yellowfin tuna crudo, mild harissa, wild tender leaves, hot coconut oil ~ camissa 2017 […]

Wine Wednesday with MAN Family wines

  on arrival: MAN MCC Brut  ~ tuna sashimi, nori flake, oyster emulsion MAN Warrelwind Sauvignon Blanc ~ grilled abalobi sustainable fish, harissa, herb salad, coconut oil MAN Free-Run Steen Chenin Blanc MAN Padstal Chardonnay ~ sirloin, mash beignet, tapenade, roasted jus MAN Skaapveld Shiraz MAN Ou Kalant Cabernet Sauvignon ~ goats cheese fritter, quince […]