
wine wednesday
this weeks Wine Wednesday at the Tapas Bar will bring you the…
January 29, 2018/by pete
trizanne signature wines
on arrival: tsw sauvignon blanc 2017
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tsw sauvignon blanc…
January 3, 2018/by pete
all stars chefs table
on arrival: silverthorn the green man
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sauv/ blanc:…
December 4, 2017/by pete
Wine Wednesday
Somebody's got to do it; so we've been…
November 27, 2017/by pete
Festive Season 2017
On Sunday 24th December:
The restaurant is offering a normal…
November 13, 2017/by pete
wine @ the foodbarn: October special
Ormonde
Sauvignon Blanc
2016
R205.00
R1,230.00
Klein…
October 12, 2017/by pete
rickety bridge chefs table
The rickety bridge straddling the Franschhoek River takes you…
October 9, 2017/by pete
Chefs table with Bruce Jack from Flagstone
on arrival: da luca prosecco
treaty tree reserve…
September 21, 2017/by pete
marvelous chefs table
on arrival: 'the inside track' mcc 2014
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marvelous…
August 14, 2017/by pete
luddite chefs table
on arrival: saluez le saboteur white blend
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luddite…
July 21, 2017/by pete
Tapas Winter Special
Over the next couple of months we've decided to run a Tapas…
June 28, 2017/by pete
de grendel chefs table
Ian Berg, Cheffy's sous chef from La Colombe days is now…
June 15, 2017/by pete
Cooking demonstration on Wed 24th May
time: 18h30
cost: R495 (incl meal, wine and service)
featured…
May 18, 2017/by pete
klein constantia sauvignons blanc
May 11, 2017/by pete
steak béarnaise with watercress and burnt onions
ingredients:
serves 4
2 x 4cm thick sirloin steak…
April 30, 2017/by pete
creation wines chefs table
Grant Back, a pilot, and one of our local Foodbarn regulars…
April 21, 2017/by pete
Noordhoek Crush 2017
An event catering for all the family.
We are taking The…
April 18, 2017/by pete
cheffy’s next cooking dem on 19 april 2017
time: 18h00
cost: R550 all in
featured winery: fable…
April 10, 2017/by pete
ripe strawberries with creme anglaise
ingredients:
serves 4
for the crème Anglaise:
500ml…
March 24, 2017/by pete
celeriac remoulade tian
ingredients:
serves 4
for franck’s tapenade:
150g…
March 24, 2017/by pete
salmon tartare with avocado
ingredients:
serves 4
250g salmon flesh ( free of skin,…
March 13, 2017/by pete
crème Catalane
ingredients:
300ml cream
6 egg yolks
100g castor sugar
100ml…
March 9, 2017/by pete
roast lamb racks with lemon and marjoram cream and luigi’s poèlée
ingredients:
serves 8
8 racks of lamb, 4 bones in each,…
March 9, 2017/by pete
nectarine tarte tatin with praline ice cream
Tarte tatin is a triumph that started as a mistake. In fact,…
March 7, 2017/by pete
seared fish on tapenade toast with tomato and parsley salad
ingredients:
for the fish:
4 portions of hake, dorade…
March 7, 2017/by pete
cauliflower brandade & fresh fish sashimi
for the brandade:
half a very white medium cauliflower, leaves…
March 2, 2017/by pete
Deposits on tables of 6 or more …
We take enormous pride in our restaurant ... to make sure we…
June 14, 2016/by peteChristmas & New Year 2015
The Christmas Eve menu (24th Dec) and the Christmas…
September 3, 2015/by pete
new wine label: the brief
here is some direction ...
this process must not be too serious…
October 9, 2014/by pete
We are looking for a new receptionist
To start as soon as possible, the successful applicant will be…
September 9, 2014/by pete
Chenin, Chenin, glorious Chenin
We love this varietal and there are always at least…
September 4, 2014/by pete
all creatures great and small
We are always looking for ways to better ourselves in the…
June 16, 2014/by pete
feast at home eBook
Is now available ...
Kalahari.com
Exclus1ves.co.za
Littlewhitebakkie.com
Check…
March 12, 2014/by pete
the miracle of water and soil…
these little beauties are growing gently and peacefully just…
December 16, 2013/by franck
fête du rosé
We do love a good Rosé ... so much so, we challenged the…
November 18, 2013/by pete
we are totally hooked on our chef’s tables…
This little gem is the result of one of those sessions with…
August 26, 2013/by franck