I haven’t really enjoyed a home made salad for a while, but this one sure took me by surprise:
- Cos/Iceberg lettuce
- Chicken breast
- Cooked beetroot
- Goats cheese
- Olive oil
- Balsamic vinegar glaze
- Soy sauce
- Salt & Pepper
- Cut up the lettuce, chicken breast, cucumber and toss together in a bowl with the cooked beetroot pieces and thinly sliced goats cheese.
- Then mix a teaspoon of honey, half a teaspoon of balsamic glaze, and a 4cm thick slice of goats cheese into a thick paste. Pour three table spoons of olive oil, a small squeeze of fresh lemon juice, a dash of soy sauce, and a sprinkle of salt and pepper.
- Pour dressing over salad and serve.
[Unfortunately it was too delish and I ate it before I could take a picture! I'll have to try again tomorrow.]
Filled with history and prestige is the Taj Hotel on Whale Street, the building which once was Cape Town’s old Reserve Bank.
Within the walls of this grand and majestic hotel is the Bombay Brasserie – a premium Indian cuisine restaurant boasting dishes each with a complex multitude of flavours.
From the moment we arrived the service was impeccable and uncompromised, making us feel as regal as the romantic setting and elegant decor we were surrounded by.
Our hosts treated us to a very generous five course dinner. Some of the dishes that notably stood out for us were the delicious spicy prawn starter, the apricot and potato bake with tamarind chutney, circled with yoghurt, and the succulent slow-cooked lamb shank in a saffron curry – all of which were absolutely filled with flavour. One dish that didn’t quite do it for me however, was the deconstructed purée like spinach dish.
Our experience shifted from fine dining to superior accommodation as we headed upstairs to our beautiful Taj suite, with unobstructed views of Table Mountain framed to the right with a church steeple.
The extra spacious suite boasted a large, rather kinky bathroom window, offering guests a perfect view of the flat screen TV from the bath, complimented by adjustable speakers inside the bathroom. Luxury? I’d say!
Our bed was big enough for five of me – ensuring the most relaxing night’s sleep – before indulging, once again, in another of the Taj’s exquisite restaurants – Mint. The name was cleverly derived from the old Reserve Bank’s Munt Room where the coins were originally manufactured.
This is the third Taj hotel that I have stayed at in the world – each one upholding the true excellence of the Taj brand.