SILVER MIST COUNTRY INN Wedding Package *****

Total Page:16

File Type:pdf, Size:1020Kb

SILVER MIST COUNTRY INN Wedding Package ***** SILVER MIST COUNTRY INN Wedding Package _ _ _ _ _ *****_ _ _ _ _ Located in the historic mountain village of Kaapsehoop (Home of the Wild Horses and the endangered Blue Swallows). Silver Mist Country Inn has the quaintness and grace of an era gone by. The perfect setting for you special function. Our business is wedding, conferences and private functions. We want to organize yours to your personal taste and budget. CONTACT DETAILS: Address: 48 Kantoorstreet Kaapsehoop Nelspruit P.O. Box 401 Ngodwana 1209 TELEPHONE NUMBERS: 013 734 4429 Landline 082 860 4824 Amanda (Owner) 072 584 1743 Renchia (Function Co-Ordinator) E-MAIL ADDRESS: [email protected] Please cc [email protected] in all correspondence. WEBSITE: www.silvermistgh.co.za www.longcreeklodge.co.za - 2 - VENUE In order to secure our venue for you wedding day / function, we require a venue fee of: R 16 500-00 50 guests and more Function Hall R 11 000-00 40 - 50 guests Waenhuis or Long creek Lodge R 6 600-00 up to 40 guests Silver Mist Restaurant or Waenhuis THE VENUE FEE INCLUDES: - The use of our quaint Victorian Garden Gazebo for welcome drinks; Sherry, Pimm's or Fruit Cocktail will be served to guests while photos are - taken. (Platter menu and price list available on request). Use of our Chapel with benches (seats + 120 people) registration table, - podium and sound system (in Chapel). Use of our luxury Function Hall with a variety of furniture and décor to - choose from. If you require more exclusive décor and linen, our Function Co-ordinator will put together a quote to suit your style and budget. BAR OPTIONS: i. Cash Bar ii. Limited cash bar. Beer, Wine and soft drinks can be charged on a consumption basis and hard liquor and shooters can be available on cash basis. The limit is payable 7 days before the function on presentation of a tax invoice. iii. Limit: You set a monetary limit and the drinks that are offered. The limit which you select is payable 7 days before the function on presentation of a tax invoice. GENERATOR: A fully automated electrical generator back-up for Eskom. I can think of nothing worse than trying to host a wedding with no power. COMPLIMENTARY ROOM: We offer the Bride-to-Be a complimentary room on the day of the wedding which will be turned into a fairy tale wedding night. A bottle of Sparkling Wine will be placed in the room and Breakfast or Brunch for the newly weds is with our compliments on the Sunday morning. - 3 - DISCOUNTED RATES: We offer discounted rates for guests attending for the night of the wedding should guests stay for 2 nights. R 450-00 per person sharing - Normal Rate: R 550-00 R 500-00 per person single - Normal Rate: R 600-00 The above rates exclude any meals If you book the room for Friday, Saturday and Sunday, (3 nights) the special rate applies to all 3 nights. If not, only the wedding night will be charged at the discounted rates.If you book the room for Friday, Saturday OTHER MEALSand Sunday, FOR WEDDING (3 nights) GUESTS: the special rate applies to all 3 nights. If not, only the wedding night will be charged at the discounted rates. Special Braai options at "Die Waenhuis" are available for wedding guests on the Friday evening. Ask the wedding co-ordinator for a list of available options.Special Braai options at "Die Waenhuis" are available for wedding guests on the Friday evening. Ask the wedding co-ordinator for a list of Breakfast is available @ R 85-00 pp in the restaurant - booking essential. available options. Special Sunday Brunch is available by prior arrangement @ R 85-00 pp. Bride to arrange with wedding co-ordinator. Tickets are available at reception on the Saturday. "Die Waenhuis" will be open on Saturday and Sunday from 09h00 to 16h00. We serve "Boerekos" like Pap & Kaiings, Melkkos, Jaffels, Pancakes, Potjiekos, etc. GREAT NEWS FOR THE BRIDE AND GROOM!!! We invite the newly weds to return to Silver Mist on their first wedding anniversary to enjoy a complimentary night - excluding any meals. ACCOMMODATION - + 90 PEOPLE: 9 Self-Catering Units with fully equipped kitchenettes, bathroom and - dining/lounge area. Sleeps 3 per unit = 27 people. 26 Luxury en-suite bedrooms with tea/coffee making facilities - sleeps 52 - people. - 1 Family room with 2 bedrooms and 1 bathroom - sleeps 4 people. Long Creek Lodge with 6 luxury en-suite bedrooms with tea/coffee making - facilities - sleeps 12 people. SMOKING: Smoking in the rooms, units, restaurant and function hall is strictly - prohibited. "Die Waenhuis" is a smoking area and is very popular for the Friday evening - braai and can also be used as a dance area on the wedding night. - 4 - TIMES: The time of your wedding is at your discression. The bar closes at 24h00 - midnight. Function Hall available until midnight. Morning Functions until 14h00 CHILDREN: All children are to sit with their parents or guardian at the table. No separate tables for children. Children are the responsibility of the parents or guardian (not our staff) and are to be minded at all times. VENUE BOOKING: We are happy to hold a provisional booking for your function for 14 days. If - a deposit is not paid within 14 days after the provisional booking is made, Silver Mist reserves the right to release the provisional booking. All changes and cancellations regarding the function must be made in - writing by the client. PAYMENT TO SECURE THE BOOKING: Payment must be made by cash / credit card or by electronic / direct transfer to our bank account: Name of Account: Pronoia (Pty) Ltd t/a Silver Mist Country Inn Bank: ABSA Bank Account Number: 107 016 7715 Branch Code: 334252 Please be so kind as to e-mail the proof of payment, using the wedding date and name of bride as reference to [email protected]. All deposits paid are non-refundable in the event of a cancellation or postponement of the function. Cancellations will only be accepted in writing. Weddings are booked months in advance. We therefore turn away many other bookings whilst holding your confirmed booking. Our aim is to re-sell the venue. Should we be successful in doing so, equal to the cost of your cancelled function, we will refund your deposit. MENU: Our wedding menu consists of a 3-course menu with a list of dishes to choose from. To make your decision easier, please feel free to contact our - wedding co-ordinator to assist you. We encourage all brides to arrange a meeting with us to personalize your menu selection and to meet your budget. - 5 - Please inform us 14 days in advance about any dietary requirements, such as vegetarians or food allergies and we will accommodate same. The final menu and total number of guests must be confirmed 14 days before the reception. The final numbers given will be the minimum amount charged - for catering costs. Please remember to include the DJ, Photographers and Pastor in the final numbers. Should the final number increase, we will charge accordingly. The final reception food bill is due in full 7 days before the wedding on presentation of a tax invoice. Any extra's will be billed separately and must - be settled on the morning after the wedding. All menu prices are per person and includes 15% VAT. Special dietary requirements such as Halal or Kosher meals are subject to a - surcharge. All entertainers and service providers' meals and accommodation should - be included in the guaranteed number. - Certain dishes are subject to seasonal availability. WAITERS AND BARMAN: 4 Waiters per function is required at R 275-00 per waiter and 1 Barman is required at R 550-00. R 1 650-00 will be added to your final tax invoice for their services. BAR & BEVERAGES: VERY IMPORTANT!!!! No beverages, spirits, beer or food may be brought onto the premises of - Silver Mist Country Inn. BY LAW, corkage of R 60-00 per bottle will apply to bottles of wine and/or champagne brought onto the premises with written consent of Silver Mist. - Wine and Champagne must be selected 21 days in advance. Bar requirements must be supplied 21 days prior to the wedding / function. LOSS / DAMAGE: Neither Silver Mist Country Inn, nor any of it's employees shall be held liable for any damages or loss which may be caused to any of the goods of - the customer, it's employees or invitees, brought onto the premises for whatever reason, nor for any injury or loss of life of the customer, it's employees or invitees, how soever caused. The customer further indemnifies and holds Silver Mist harmless against - any claims that may be made against the company by any third party relating to the provisions of this clause. We do not take any responsibility for any décor items which you brought - with you. These items need to be collected after the wedding. - 6 - Silver Mist Country Inn will not be held liable for any interruptions of - services - water, electricity, sanitation, etc. We will ensure to the best of our abilities that alternative services will be available should this occur. BREAKAGE AND CLEANING: A standard amount of R 1 000-00 will be levied on all functions towards - breakages and cleaning - non-refundable. The route to Silver Mist Country Inn The Staff and Management look forward to hosting you, your family and friends on your special day. Should you require any further information, kindly contact us and we will gladly assist you.
Recommended publications
  • Recipe Index 2020
    living Recipe index 2020 This year’s delicious recipes at a glance BAKING Feta, Swiss chard and herb tart (138) 12 Africa map ginger biscuits (137) 73 Green phyllo tart (137) 38 Almond flour brownies (138) 55 Herby tomato galette (139) 92 Avocado chocolate brownies (140) 51 It’s a wrap (142) 32 Banana and coconut loaf (138) 54 Lunchbox quiche (142) 95 Brownie meringue pie (138) 49 Multigrain oats with berry compote and seed Buckwheat banana loaf (140) 59 sprinkle (136) 36 Carrot, pineapple and rum cake (138) 48 Picnic loaf (138) 87 Citrus and rosemary yoghurt cake (141) 26 Plant-based feta stuffed mushrooms (138) 16 Crunchy oat and ginger biscuits (138) 54 Reuben’s sarmie (137) 14 Gooey chocolate tahini brownies (140) 50 Roasted sticky tomatoes and feta (136) 30 ISSUES (JAN–DEC 2020) 136–142 Honeyed almond and polenta cake (138) 47 Sloppy Joes (142) 25 Peanut butter biscuits (140) 19 Smoked fish bagels with fennel and horseradish Pull-apart Chelsea bun ‘cake’ (138) 48 slaw (138) 11 Rich chocolate ganache tart (139) 94 Pumpkin seed and bran rusks (138) 54 Spanish omelette with red pepper and tomato salad (137) 32 Herb-chilli butter roast chicken (141) 25 BEEF Spanish oven frittata (140) 12 Kefir butter chicken (141) 74 FRESH LIVING FRESH Asian beef and Brussels sprout salad (142) 22 Spiced hot cross flapjacks (138) 87 Malay-style chicken curry (139) 13 Barley and couscous tabbouleh with meatballs and Spicy tomato mince (142) 25 Med-style chicken and pasta bake (137) 30 tzatziki (136) 38 Sticky onion tarte tatin (138) 88 Moroccan-spiced
    [Show full text]
  • Understanding Fruit and Vegetable Consumption: a Qualitative Investigation in the Mitchells Plain Sub-District of Cape Town
    Understanding fruit and vegetable consumption: A qualitative investigation in the Mitchells Plain sub-district of Cape Town. by Catherine Jane Pereira Thesis presented in partial fulfilment of the requirements for the degree Master of Nutrition at the University of Stellenbosch Supervisor: Prof. Milla McLachlan1 Co-supervisor: Dr. Jane Battersby2 (1 – Stellenbosch University; 2 – University of Cape Town) Faculty of Medicine and Health Sciences Department of Interdisciplinary Health Sciences Division of Human Nutrition March 2014 Stellenbosch University http://scholar.sun.ac.za DECLARATION By submitting this thesis electronically, I declare that the entirety of the work contained therein is my work, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof, by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Signature: Date: Copyright © 2014 Stellenbosch University All rights reserved ii Stellenbosch University http://scholar.sun.ac.za ABSTRACT Introduction Adequate fruit and vegetable consumption can provide many health and nutrition benefits, and can contribute to nutritional adequacy and quality of the diet. Despite existing strategies, most people in South Africa do not consume the recommended intake of five fruits and vegetables per day, and micronutrient intakes remain low. Aim The aim of this study was to describe underlying factors that influence individual and household fruit and vegetable consumption, in an area of the Mitchells Plain sub-district, by engaging with community members in a participatory manner in accordance with a human rights-based approach.
    [Show full text]
  • P19ia7lkcjedllcn861dn845j9.Pdf
    1 Introduction. 7 Baking 8 Apple Syrup Cake 8 Buttermilk Rusks 9 Chocolate Pepper Cookies 11 Coconut Tart - Klappertert 12 Cornbread - Mieliebrood 13 Easy Spinach and Mushroom Tart 14 Leek Apple and Feta Bake 15 Meat and Vegetable Pot Pie Pies 17 Picnic Bread 18 Soetkoekies – Sweet Wine and Spice Cookies 19 South African Crust less Milk Tart 20 South African Ginger Cookies 21 Melktert or Milk Tart Custard Pie 22 Vetkoek Bread Machine Recipe 23 Spiced Melktert - Dutch Milk Tart 24 Sweetened Condensed Milk Biscuits (Cookies) 25 Sweet and Savoury Cheese Cookies 26 Veggie Loaded Side Dish Bake 27 Whole Wheat Buttermilk Rusks 29 Zuries Tomato and Cream Cheese Tart 30 Buttermilk Rusks 31 “Koeksisters” 35 Mealie Bread 38 Milk Tart 39 “Mosbolletjie” 41 Roosterkoek Recipes 43 2 Beef 45 Arabic Green Beans with Beef 45 Bobotie South African Curried Meat Casserole 46 Bobotie South African Curry Meat Loaf 48 Cape Town Beef Potato Stew 49 Curried Meatballs 50 Deep Dark Delicious Oxtail Stew 51 Ground Beef Roll with Stuffing 52 Helene’s South African Casserole 54 Smothered Oxtails over Spinach and Sweet Corn Mash 55 South African Steak with Sweet Marinade Sauce 57 “Skilpadjies”(mince, bacon and ox liver that's spiced) 58 All In One Potjie 60 Beef Curry Soup 61 Bobotie 62 Oxtail “Potjie 64 Traditional “Frikkadels” Meat Balls 66 Biltong, Boerewors and Dried Wors (Sausage) 68 BILTONG History and Hints 68 HINTS AND TIPS FOR MAKING BILTONG 69 THE MEAT 69 Biltong Recipe 72 Biltong & Peppadew Terrine 74 Biltong Pasta potjie recipe 75 Biltong Potjie Recipe
    [Show full text]
  • KSG-Menu.Pdf
    KSG TRADITIONAL RESTAURANT A S O U T H A F R I C A N K A R O O E X P E R I E N C E W H A T W E A R E F A M O U S F O R . Kobus se Gat restaurant is a family business and have been servicing the industry for over 21 years. We are famous for our traditional South African Karoo dishes mainly prepared on the open fire. Our dishes are drenched in African spirit and kept traditional with choices like our famous Braai Experience, Bobotie, Potjiekos and Ostrich Fillet Steak. Seasonal vegetables are freshly harvested from our gardens Traditional bread (Roosterkoek) forms part of every meal and is served warm with a variety of marmalade. KSG Restaurant is green and totally of the grid, we rely on solar panels for electricity and the water sourced from a stream in the mountain. All our meals are proudly South African, free range and for you to enjoy! K S G T R A D I T I O N A L R E S T A U R A N T Starters Traditional bread - Roosterkoek prepared on the coals and serverd warm on arrival with home made marmalade. Mains Option 1 Country Lunch - best of the karoo South African Lamb - the pride of the Karoo Ostrich on a skewer - Cholesterol Free, made for healthy eating. Boerewors - Home made South African farm style wors. All of the above served with salads, pumpkin fritters and other delicious country cuisine delicacies.
    [Show full text]
  • Bosveld Lapa Restaurant
    Bosveld Lapa Restaurant Main Menu Starters Soup of the Day R38.95 Freshly prepared and served with a bread roll ask your waiter for details Snails R38.95 Six escargot snails with a choice of melted garlic butter or -sauce plus bread fingers Garlic Roll R31.95 Fresh bun smothered with garlic sauce and melted cheddar cheese Bosveld Wings R39.95 Crumbed chicken wings, deep fried and served with a choice between barbeque- or peri-peri sauce Calamari (125g) R48.95 Deep-fried, crumbed calamari, served on rice with tartar sauce Chicken Livers with Peri-Peri Sauce (To Taste) R44.95 Traditionally prepared and served with rice or toast Black Mushrooms R39.95 Served with cream spinach and cheese or garlic sauce Crumbed Mushrooms R39.95 Crumbed and deep fried served with tartar sauce Lapa Ritz (When Available) R46.95 Shrimp cocktail served in halve an avocado pear Lamb Kidneys R39.95 A delicious and tasty dish served with rice or toast Spicy Prawns (To Taste) R41.95 Prawns sprinkled with flour, grilled and served on rice with spicy peri-peri sauce Mussels R45.95 Six New Zealand mussels served with creamy mascara sauce Crumbed Butterfly Prawns R58.95 Four crumbed prawns, deep fried and served on rice with a choice of spicy peri-peri, lemon butter, or tartar sauce Soup of the Day SQ Salads Greek Salad Tomato, cucumber, onion rings, feta cheese and calamata olives served on lettuce with a light salad dressing Small R47.95 Large R83.95 Italian Salad Tomato, cucumber, green pepper, cheddar cheese and onion rings served on lettuce with a light salad dressing Small R39.95 Large R77.95 Bosveld Lapa Salad (When Available) Tomato, cucumber, onion, avocado pear - and egg wedges sprinkled with fried bacon pieces and a salad dressing Small R55.95 Large R109.95 Game Cuisine (Subject to availability) Served with veggies of the day or salad and a choice between rice, mash potato, baked potato with sour cream or butter and pan-fried potatoes or chips.
    [Show full text]
  • Food Safety and Informal Markets
    FOOD SAFETY AND INFORMAL MARKETS Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, informal markets and this can pose significant health risks. This book presents an accessible overview of these issues in the context of food safety, zoonoses and public health, while at the same time maintaining fair and equitable livelihoods for poorer people across the continent. The book includes a review of the key issues and twenty-five case studies of the meat, milk, egg and fish food sectors drawn from a wide range of countries in East, West and southern Africa, as part of the ‘Safe Food, Fair Food’ project. It gives a realistic analysis of food safety risk by developing a methodology of ‘participatory food safety risk assessment’, involving small-scale producers and consumers in the process of data collection in the data-poor environment often found in developing countries. This approach aims to ensure market access for poor producers, while adopting a realistic and pragmatic strategy for reducing the risk of food-borne diseases for consumers. Kristina Roesel is co-ordinator of the ‘Safe Food, Fair Food’ project, based at the International Livestock Research Institute, Nairobi, Kenya, and also a doctorate candidate at the Free University, Berlin, Germany. Delia Grace is Program Leader, Food Safety and Zoonoses, Integrated Sciences, at the International Livestock Research Institute, Nairobi, Kenya. FOOD SAFETY AND INFORMAL MARKETS Animal products in sub-Saharan Africa Edited by Kristina Roesel and Delia Grace First published 2015 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN Simultaneously published in the USA and Canada by Routledge 711 Third Avenue, New York, NY 10017 Routledge is an imprint of the Taylor & Francis Group, an informa business © 2015 International Livestock Research Institute All rights reserved.
    [Show full text]
  • South African Cuisine
    University of Buxton, Derby ITM-IHM Oshiwara, Mumbai 2012-2013 SOUTH AFRICAN CUISINE Course Coordinators: Veena Picardo Sanket Gore Submitted by: Prasad Chavan (OSH2012GD-CA2F006) Mahi Baid (OSH2012BA-CA2F014) 1 Contents South Africa and its Food 3 Sunny South Africa 4 History 6 The Rainbow Cuisine 8 South Africa Celebrates 12 Braai and PotJiekos 13 Tourism and South African Delights 14 The Story of the Cultures 15 Bibliography 16 2 SOUTH AFRICA AND ITS FOOD South Africa cannot be defined as a singular culture. The centuries of colonization have rendered it so rich in diversity that now all the disarray in heritage has aligned itself to make it a unique country. The acceptance of the distinct heritages by people of the country does not comply with the discrimination of the apartheid that the country suffered for so long. But today, South Africa has a lot of culture to show and many experiences to share. The Braai and the Potjiekos express the affection for meat; the Atjars and the Sambals show the appreciation of flavour; the Pap shows how a South African loves a hearty meal; and the homebrewed beer reflect upon the importance of social activity for a South African. The country maybe associated with wild life sanctuaries and political convolutedness, but it has many more stories to tell, and many a palates to unveil. The tastes of the country reflect its history and demonstrate the way in which this complicated web of cultures was built. But like a snowflake, South Africa makes this “Rainbow culture” seem natural and yet intriguing, exceptional in all senses of the word.
    [Show full text]
  • Front Runner Potjie-Pot-Tips 2018 DIGITAL
    FOR A LITTLE POT, IT SURE HAS QUITE THE STORY TO TELL. Potjiekos (Poy-Key-Kos), literally meaning “small pot food”, is a traditionally South African way of cooking that has evolved into a delicious and social way of making hearty stew around an open fire with friends and family. Back in the day, the Voortrekkers (Pioneers from the Cape Colony) used this pot to make Potjiekos traditionally includes meat food along their journey while “trekking” (whatever is readily available), vegetables from the Cape Colony toward what is now like cabbage, carrots, pumpkin or cauliflower known as South Africa. and starches like rice or potatoes, all left to Each day when these folk stopped to rest, slow-cook in Dutch-Malay spices. they hunted for wild game. The catch was These days though, anything goes, from then added to the pot and left to simmer Potjie Chips (Fries) to Biltong Potjie. Your over an open fire, packed up after the meal imagination is the limit so go ahead and and taken along with them in the pot. create something extraordinary. HOW TO STORE YOUR POT: Always wash it with warm water, dish-washing liquid and a scouring pad. Make sure to dry it properly after washing it because if you don’t, it will rust. It is a good idea to store it with crumpled up newspaper inside – the paper will gather unwanted moisture and keep it from rusting. Always rinse the pot before you use it again. HOW TO BREAK IN YOUR POT: To prepare a potjie for cooking the following steps are recommended: Wash inside thoroughly with boiling water and a scouring pad/steel wool and dry over heat.
    [Show full text]
  • The Microbial Ecology of Biltong in South Africa During Production And
    THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo A dissertation submitted to the Faculty of Science, University of the Witwatersrand, Johannesburg, in fulfilment of the requirements for the degree of Masters of Science. Johannesburg 2010. ii DECLARATION I hereby declare, that this is my own, unaided work. It is being submitted for the degree of Masters of Science in the University of Witwatersrand, Johannesburg. It has not been submitted before for any degree or examination in any other University. ________________ KESHIA NAIDOO 0402012F ________ Day of _____________ 2010. iii TABLE OF CONTENTS Page PREFACE ..…………………………………………………………………………... v ABSTRACT …………………………………………………………………………. vi LIST OF TABLES ………………………………………………………………...… vii LIST OF FIGURES …………………………………………………………...…….. viii ACKNOWLEDGEMENTS………………………………………………….………. xiii DEDICATION……………………………………………………………………….... xv CHAPTER 1 INTRODUCTION…………………………………………………. 1 CHAPTER 2 POTENTIAL CROSS-CONTAMINATION OF THE READY- TO-EAT, DRIED MEAT PRODUCT, BILTONG, AT POINT-OF- SALE IN JOHANNESBURG, SOUTH AFRICA………………… 39 CHAPTER 3 LISTERIA MONOCYTOGENES AND ENTEROTOXIN- PRODUCING STAPHYLOCOCCUS AUREUS ASSOCIATED WITH SOUTH AFRICAN BILTONG IN THE GAUTENG PROVINCE…………………….………………………………….. 66 iv CHAPTER 4 SURVIVAL OF POTENTIAL FOODBORNE PATHOGENS DURING THE BILTONG MANUFACTURING PROCESS……... 91 4.1 IN VITRO RESPONSE OF POTENTIAL FOODBORNE PATHOGENS TO THE CONDIMENTS AND CONDITIONS USED DURING THE BILTONG MANUFACTURING PROCESS………………………………………………………….. 92 4.2 SURVIVAL OF LISTERIA MONOCYTOGENES, AND ENTEROTOXIN-PRODUCING STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCUS PASTEURI, DURING TWO TYPES OF BILTONG MANUFACTURING PROCESSES………………. 110 CHAPTER 5 SUMMARISING DISCUSSION AND CONCLUSION………….. 139 CHAPTER 6 REFERENCES…………………………………………………….. 158 v PREFACE Some aspects of the work conducted for this dissertation have or will be presented as publications elsewhere: CHAPTER 2: Naidoo, K.
    [Show full text]
  • Master Menus
    Origins Menu (Ushaka, Melrose and Blouberg stores) Bread Bread Platter 35.00 Crisp Moroccan flat bread and Tunisian bread sticks drizzled with dukka olive oil and served with a chickpea and chilli dip An African Delicacy In most parts of Southern Africa, mopane worms are a staple part of the diet in rural areas and are considered a delicacy in the cities. Mopane worms are hand-picked in the wild, often by women and children. In the bush, the caterpillars are not considered to belong to the landowner (if found), but around a house permission should be sought from the resident. Chavanduka describes women in Zimbabwe tying a piece of bark to particular trees to establish ownership, or moving the young caterpillars to trees nearer home. Fried Mopane Worms 45.00 Deep fried in spicy seasoning Starters Free State Sweet Potato and Biltong Soup 52.00 Creamy sweet potato and biltong soup, served with sweet potato crisps and biltong oil Peri-Peri Chicken Livers Bunny Chow 55.00 Pan-fried chicken livers in a spicy East African peri-peri sauce, presented in homemade bunny chow bread rolls Farmed Crocodile Tail Pies 69.00 Diced crocodile tail in a creamy mustard filling, baked in puff pastry and presented with a pineapple and orange salsa, and a rocket and red onion salad Cameroonian Beef Suya 69.00 Tender slivers of beef on a skewer, marinated with paprika, cinnamon, ginger and ground peanuts, served with a red onion and rocket salad and a chilli and ginger dipping sauce Calamari Dovi 55.00 Seared calamari caramelised in molasses, mint and harissa
    [Show full text]
  • Laapa Restaurant Wine List
    laapa restaurant voorgereg - starters wine list Roasted sweet potato salad with sesame seeds, sparkling wine fresh green herbs Mild spiced quinoa with roasted vegetables Veuve Clicquot, Brut, France Chef’s Abacha seafood salad Bottle £70 Beef tomato topped with red onion, fresh Laurent Perrier, Cuvée Rosé, France coriander, chilli Bottle £85 Boontjie five bean salad white wine braai- barbecue Kleine Zalze Bush Chenin, South Africa Flamed breast of chicken in sumac 175ml £6 250ml £8 Bottle £21 White fish, wrapped in banana leaf with ginger, garlic, fresh herbs, lemon juice Durbanville Hills Chardonnay, South Africa Potjiekos lamb stew Bottle £23 Beef fillet Boerewors Afrikaans sausage Flagstone Free Run Sauvignon Blanc, South Africa Bottle £27 vegetarian choice rosé wine Roasted carrot and beetroot, fresh coconut Flame marinated flat mushroom, stuffed with Durbanville Hills Merlot Dry Rosé, South Africa spinach, Durban curry, fresh herbs 175ml £6 250ml £8 Bottle £23 African style butternut squash with chickpeas red wine begeleiding- accompaniments Kleine Zalze Pinotage, South Africa Salted green plantain chips, jollof rice, roti flat 175ml £6 250ml £8 Bottle £21 bread, assorted chutneys, Flagstone Longitude Shiraz Cabernet, South Africa Bottle £23 nagereg- desserts Durbanville Hills Merlot, South Africa Traditional African Malva pudding Bottle £25 South African sweet koeksisters All the above desserts served with orange and cinnamon flavoured custard. Food served in this restaurant may contain traces of nuts Not all ingredients are listed on the menu. Please speak to a member of staff or your server if you have any dietary requirements or food allergies. We will do our best to accommodate your request.
    [Show full text]
  • Delicacies from Around the World with Chef Vincent Š
    Cenkl Sekaninová & J. Sekaninová Š. Discover the best delicacies around the world Delicacies From Around the World 9. 10. Corn in the lead with Chef Vincent Falafel for pharaoh I’ve sampled and learned to cook both ugali I was treated to falafel In the land and antelope meat. Ugali is a simple, filling of pyramids – traditional fried dish made from corn – basically a corn chickpea balls, served with pita flour porridge. It can be eaten separately, AFRICA and a yoghurt sauce. Yummy! ekaninová or with a piece of roast meat. In Africa, corn S But the honor of being Egypt’s is prepared in many ways – for example, it’s national meal goes to so-called popular with a coconut sauce as there’s no foul. You don’t know what it is? lack of coconuts around here. I had no idea either. It’s beans with lemon, baked in bread – first aid provided to any hungry person at every corner. Grilled l chicken – fraakh mashwi – has 10. been loved by Egyptians for centuries. I also enjoyed dates and all kinds of spices. I’ll definitely be 8. Written by Štěpánka back someday. 8. Poor grasshopper… 4. …it almost managed to jump out of my plate. Just kidding, it was already roasted. But let’s be serious for a moment – Africans know that insect is the food of the future as it’s full of valuable substances. No wonder that the chef topped my meat balls with it. Surely, you’re familiar with meat balls back Ilustrated by Jakub Cenk from Europe, right? Well, they’re popular 9.
    [Show full text]