Ingredients:

• Cos/Iceberg lettuce
• Chicken breast
• Cooked beetroot
• Cucumber
• Goats cheese
• Olive oil
• Balsamic vinegar glaze
• Honey
• Lemon
• Soy sauce
• Salt & Pepper

How to:

• 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.]

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.

Sinn’s Restaurant in Wembley Square, Gardens, Cape Town launches its winter specials menu. A variety of five delectable dishes comprise the sinn’s winter specials, including Roasted Chicken Supreme, Wild Mushroom Risotto, Slow Braised Springbok Pie, Sinns Little Paella, and Grilled Pepper Crusted Karan Sirloin.

Each of these dishes are paired with a glass of wine for a mere R95!

“Wow, went to this restaurant with friends and found it absolutely fantastic.” www.tripadvisor.com
What better way to spend a chilly winter eve then in a warm, inviting, environment, with an opulent setting, and fantastic food at an affordable price.

Offering great value for money and delicious cuisine Sinns has become synonymous with affordable fine dining, making it the prime spot to keep you warm this winter.

Visit www.sinns.co.za for more information on sinn’s winter specials and other great offers.

Indulge in a variety of delicious HALF PRICE TAPAS every Saturday and Sunday!

All below tapa’s are subject to 50% discount on quoted price, and include:

SINN’S CHILI POPPERS R36
Crispy fried Jalapenos stuffed with goats feta and chermoula mayo

SPRING ROLLS R29
Choose chicken, vegetable or mixed with a sweet chili sauce

SPICY PAPRIKA CREAM CHEESE R33
Homemade piquant pate on bretzel crostini

SINN’S TAPAS PLATTER R60
Hummus, olives, tapenade, feta and salami served with crispy bread

DEEP FRIED WINELANDS CAMEMBERT R39
Served with balsamic cherries and green fig

CHICKEN LIVER PATE ON TOAST R36
Homemade parfait served with green figs

CRISPY PRAWN ROLLS R 39
3 deep fried prawns served with a sweet chili sauce

NACHOS R40
With cheddar, jalapenos, sour cream and tomato salsa
Add chicken R15

GRILLED CHICKEN BREAST SKEWERS R35
3 satay served with a peanut sauce

SINN’S SMALL BEEF BURGER R44
Served with French fries and mustard sauce

SEARED ORIENTAL BEEF FILLET R59
Served in Chinese spoons

CRISPY SESAME CHICKEN STRIPS R39
Chicken breast fillet with a sweet chilli sauce

This offer is only available to guests that are seated in, and ordering drinks from S-Bar. The tapas special cannot be transferred across to the restaurant area.

Singer Ricky Bostis, started off the evening off in style with Michael Buble and Frank Sinatra covers, before guests were invited to take their seats for the tasting lead by speaker Peter van Wyk from Excelsior Winery.

Each of the six courses prepared by Chef proprietor Thomas Sinn and his team was well paired with an Excelsior wine, giving guests a culinary experience to remember.

Rounding off the evening Lindt and Excelsior ensured each guest went home with a selection of delicious goodies.
Sinn’s Restaurant
Wembley Square
Gardens
8001
South Africa
For more information please contact  Tel: + 27 21 4650967 or Email: indulge@sinns.co.za

http://redcarpetconcepts.co.za/sinns-and-excelsior-food-and-wine-pairing/

Pepper Club on the Beach – Camps Bay’s newest fine dining restaurant and cocktail bar, has announced the appointment of renowned Michelin-starred chef Carsten (Tony) Kocke, as its group executive chef.

Kocke brings with him thirty years of experience in the restaurant and hotel industry, from some of the top establishments across England, Germany and South Africa.

“Camps Bay has always had a mixture of local and international influences. I am looking forward to bringing these elements together in the dishes we serve and to making Pepper Club on the Beach one of the many must-visit attractions Cape Town has to offer,” says Kocke.

In 1994, Kocke opened his own restaurant, Ma Cuisine, in Brandenberg, Germany, which specialised in European cuisine with a South African flair. Five years after opening, the restaurant was recommended to the Michelin Guide and was awarded 1 star.

Kocke has also had a tenure as a private chef for the British Embassy in Berlin, Germany, with a responsibility for meals and functions for both diplomats and royalty. During his time at the embassy he cooked for Prince Charles, the King and Queen of Sweden and former US president Jimmy Carter.

“We are very lucky to have a chef of Tony’s calibre working at Pepper Club on the Beach,” says David Solomon, developer of Pepper Club. “His culinary expertise will ensure we are able to provide top quality dining to guests at the restaurant as well as at the Pepper Club, our R400 million five star luxury hotel due to open in Cape Town in February next year.”

Pepper Club on the Beach features a range of sumptuous lunches and dinners, combining popular dishes with Kocke’s flair for traditional South African cuisine. Guests can choose from a selection of top quality dishes with the freshest local ingredients including:

• Crispy Boland duck with cherry sauce
• Parmesan-encrusted veal scallops
• Fresh Cape rock lobster
• Trio of Game: Springbok, Ostrich and Kudu

(Written by Epic Communications)

For Argus Cycle Tour Specials at Pepper Club on the beach check out: http://redcarpetconcepts.co.za/pepper-club-specials/

Breakfast

Boiling water with honey and lemon

1. Wheetbix, fruit
2. Wholewheat toast with Bovrill, fruit
3. Fruit and yogurt  smoothie (raw nuts – optional)
4. Boiled eggs x 2
5. Oatmeal with milk and honey (banana/strawberries – optional)
6. Egg in the door/egg on toast
7. Bacon and egg with tomato and mushroom

Glass of water

Snack

Fresh fruit (apple/orange/nectarine etc)

Tea

Glass of water with lemon and fresh strawberries

Lunch

1. Tuna salad
2. Roast veg and pine nut salad
3. Egg mayo sandwich on wholewheat or rye bread and a fruit
4. Pine nut and pecorino salad
5. Pumpkin seed roll with tomato and ham/mozzarella, tom and rocket
6. Chicken salad/chicken wrap
7. Sushi

Glass of water with lemon and mint

Dinner

Glass of wine/fresh fruit juice

1. Baked chicken breast, baked potato and steamed veg
2. Italian salad with Grilled chops with mashed potatoes
3. Greek salad with Pasta OR pizza
4. Garden salad with beef stew and steamed veg OR roast chicken, potatoes and veg
5. Asparagus and tomato salad with cottage pie OR steak and wedges
6. Veg soup and a baked potato
7. Rocket salad and steamed veg in lemon juice with grilled sole OR seared tuna steak OR baked salmon

Glass of water

Serves 4 Hands-On Time: 10m Total Time: 25m
Ingredients:

• 1 cup long-grain white rice
• 2 small red bell peppers, quartered
• 1 fennel bulb, thinly sliced
• 2 tablespoons olive oil
• salt and black pepper
• 1 piece skinless salmon fillet (1 1/4 pounds)
• 1/4 cup fresh flat-leaf parsley, chopped
• tablespoon capers, chopped
• 1 tablespoon red wine vinegar

How to:

• Heat oven to 400° F. Cook the rice according to the package directions.
• Meanwhile, in a large roasting pan, toss the bell peppers, fennel, 1 tablespoon of the oil, ½ tea-spoon salt, and ¼ teaspoon pepper. Roast for 5 minutes.
• Season the salmon with ¼ teaspoon salt and 1?8 teaspoon pepper and nestle it among the vegetables.
• Roast until the salmon is opaque throughout and the vegetables are just tender, 14 to 16 minutes.
• In a small bowl, combine the parsley, capers, vinegar, and the remaining tablespoon of oil. Drizzle over the salmon and rice.

Photograph by: Marcus Nilsson

By Sara Quessenberry,  September 2009, REal Simple.com

Pineapple, nectarine, strawberry and banana smoothie

Ingredients:

• Quarter fresh pineapple
• 1 Nectarine
• 4 small Strawberries
• 2 bananas
• 1 fruit or vanilla yogurt
• 4 ice blocks

How to:

• Remove all unwanted skins
• Chop fruit into bite size pieces
• Blend till smooth

Serves 2 to 3

Strawberry and Bannana Smoothie

Ingredients:

• 2 Small bananas
• 4 Strawberries
• 1 Vanilla yogurt
• 4 Ice blocks

How to:

• Chop up fruit, removing all pips and inedible outer skins
• Blend till smooth in texture

Serves two