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