Every month the Local Grill in Parktown North features a particular breed of beef on it’s menu.

The restaurant has not been named the Wolftrap Championship Steakhouse 2013 without reason and one of those is the way it goes about offering its customers something different on its menu.

The month of October will feature the Sussex breed with cuts available in sirloin, rump and the king of cuts, rib-eye.

A Sussex bull

The Sussex breed is one of the oldest and purest breeds of English cattle.

The Normans found them in the south of England after the 1066 conquest of the island nation.

The breed was considered to be a descendant of the medium sized horn Red cattle the Romans found in the south of England 1000 years earlier.

Sussex cattle were bred pure for centuries until about 1800 when serious breed improvement caught on in England.

Up until then, Sussex cattle had been bred and developed on the poor, infertile clay soils and pastures of Sussex, Kent, Hampshire and Surrey.

At the age of three, they were broken to the yoke and used as draught animals until six or seven years of age before being fattened for the butcher.

Sussex females

The breed was first imported into South Africa during the early 1900′s, 20 Sussex cows were imported in 1903 and again in 1909 and by the year 1920, 82 Sussex bulls had been sold to farmers.

The Sussex breed possesses several desirable characteristics, three of which form the basis of it’s success as a breed; its size, hardiness and an abundance of milk.

Each breed has different flavour and texture profiles across all of its cuts, if you’d like to find one that perks your taste buds head down to the Local Grill in Parktown North.

If you’d like to discover more about the Sussex breed in South Africa visit http://www.sussex.co.za

Images Sussex Cattle Breeders Society

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Every month the Local Grill in Parktown North features something different when it come to steaks on its menu.

In his quest to find the perfect steak and to help you find yours the Local Grill has, every month this year, featured a different breed of cattle on it’s menu.

Why you may ask?

The reason is simple in that each different breed has a different flavour profile, texture and tenderness brought about by years of breeding and the food that it eats.

At a very basic level it’s easy to see and taste the difference between different cuts of meat, sirloin, fillet, rump and rib-eye for example.

Taking things one step further you can also see (when raw) and taste the difference between grain fed and grass fed beef.

The Local Grill already offers this opportunity on it’s menu affording patrons the opportunity to choose between grain or grass fed beef.

If you pop into the demonstration kitchen with owner Steve Marsech he’ll educate you further by showing you the ageing methods for wet and dry aged beef plus how to identify the difference between his grass fed and grain fed offerings along with a tasting.

The Simmentaler herd is the sixth largest in South Africa,

For the past year Steve has taken this one step further by including on his menu a different cattle breed each month in three different cuts, sirloin, rump or rib-eye.

This month the Local Grill has been featuring Simmentaler, one of the largest cattle breeds in South Africa.

Originating in the valley of the Simme River, in the Bernese Oberland of western Switzerland the Simmentaler breed was introduced to South Africa in 1905 via Namibia which were the first two countries in the world where the breed was successfully established outside Europe.

The herd, in excess of 30 000 head, is the sixth largest in South Africa and is suitable for both dairy and meat although its primary function in South Africa is meat.

At the beginning of the month I joined Steve at the Local Grill and along with Marthinus Ferreira (Ultimate Braai Master judge and owner of the SA Top 10 restaurant DW Eleven-13) , Arnold Tanzer (Masterchef SA Executive Producer) and a room full of men and women eager to extend their appreciation for a good steak, tasting the sirloin, rump and rib-eye.

Steve Maresch, owner of The Local Grill and innovator behind Ultimate Beef with Ultimate Braai Master Judge and owner of DW Eleven-13 Marthinus Frreira

MasterChef SA Executive Producer, Arnold Tanzer (centre) enjoying lunch at the Local Grill

My pick of the three Simmentaler cuts was the rump, it was well balanced in terms of flavour and perfectly tender with the rib-eye a close second. It should be noted that my usual preference is rib-eye, especially on the bone.

Don’t take my word for it though. every palate is different and if you’d like to discover a new favourite pop down to the Local Grill and taste for yourself..

Join the Local Grill Ultimate Beef Club for newsletters and invites to special tasting lunches at the Local Grill Parktown North.

Visit the Simmentaller SA website for more about the breed.

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As with everything in life nothing is without some hidden meaning and having brunch has it’s very own.

For example, a couple out having brunch on a Sunday morning means something special happened the night before.

If you see a couple having brunch on a Thursday morning, something special is going to happen in the not too distant future.

Watch the video to get a better understanding of what brunch really means.

The hidden meanings of brunch first appeared first on Gourmet Guys

The cronut craze exploded around the world out of Ansels Bakery in New York last month and a version has arrived in Cape Town.

Jason’s Bekery in Bree St has developed its own version and due to the name “cronut” being trademarked he has called his the “doughssant”.

A cronut or in this case doughssant is a cross between a doughnut and a croissant.

The concept was originally developed by Dominique Ansel and has had New Yorkers lining up around the block waiting to indulge in his pastry treat.

It’s not just by name that Jason’s doughssant’s differ however, his version is baked not fried which in our view makes the whole experience a little less sinful.

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The Celebrity Cuisine Meander takes place on Wednesday 12th June at The Zone in Rosebank.

The annual charity event was a huge success last year where is trended for several days on twitter and this time round it’s all set to be even bigger with some of the hottest Johannesburg celebrities around lined up to make some money for their chosen charity.

Each celebrity has been allocated a restaurant and a theme, the challenge is to create the “ultimate culinary experience” that highlights the variety of places to eat at The Zone in Rosebank.

They will host a themed dinner party for five guests with the “best dressed” table winning a R1000 The Zone gift card for the celebrity and a R4000 The Zone gift card going to the charity of their choice.

Lining up for the event are Melinda Shaw: Liquid Chefs (Mad hatter’s Tea Party), Lerato Moloi: Co-Fi (Playboy), Shashi Naidoo: Primi Piatti (Caribbean), Lalla Hirayama: Piza E Vino (Casino Royal), Dineo Moeketsi: Ocean Basket (Burlesque), Boity Thulo: Mimmos (Black & white), Mo Flava: Mikes Kitchen (Old Hollywood), J’ Something: Nino’s (Arabian Nights), Nomfusi: Spur (African Zulu) and Stacey Holland: Hashi Sushi (Geisha).

The event kicked off at the end of May with a Celebrity Cocktail challenge at Hashi Sushi, where each participant had to make cocktails good enough to impress the judges, Stacy Holland won in a closely contested sip off against J’ Something.

Sadly the vast majority of Jo’burg celebrities displayed very little talent when it came to making a good cocktail with not enough alcohol being the major downfall.

While one, who shall remain nameless, managed to produce a cocktail that tasted good but the colour and little bits and pieces of fruit bobbing about in the glass made it look more like a used cocktail…

We have no doubt however that when it comes to throwing a dinner party they will all excel!

You can be part of the action by voting for you favourite celebrity dinner party on Twitter #CuisineZone.
Tweets about “#CuisineZone”

More photographs from the Cocktail Challenge event!

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A Sydney coffee shop came up with a stirring free coffee promotional idea, “Pay with a Kiss”

Customers were offered free coffee if they puckered up and planted a kiss on their partner or any willing volunteers.

We’re bringing romance back! Take your partner to the café from 9-11am in June and surprise them with a kiss when you order your coffee. We’re not accepting your money, just your kisses.

With such a simple offer on hand many customers were very happy to jump at the opportunity.

Naturally one would ask what would happen if you arrived alone and on Facebook the question was if you could kiss one of the staff? I could go with that…

The best look of all however was the lady in the first kiss on the video, that little kiss seemed to plant a little sparkle of arousal in her eyes…

If you are in the area pop in , the promotion runs for the whole of June between 9 and 11am.

Images: Metro St James Facebook

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Give your dad the ultimate Le Good Life experience at The House of J.C. Le Roux with a special lunch this Father’s Day on Sunday, 16 June.

Served at the Le Venue restaurant, Dad will have mouth-watering dishes to choose from, starting with a choice between creamy mussel and smoked snoek soup or Portuguese chicken salad. For mains, he can tuck into hearty Renshaw’s oxtail, served with garlic mash potatoes, or try pan-fried line fish with a citrus and parmesan salad.

If Dad has a sweet tooth, he is in for a treat, as irresistible desserts on the day include chocolate fudge brownies, peppermint crisp tartlets, raspberry mousse and fresh fruit skewers.

And while at The House of J.C. Le Roux, why not spoil him even more with one of the signature tastings on offer, such as the popular nougat and bubbly or marshmallow and meringue experience.

The Father’s Day lunch costs R195 per person and will be served on Sunday, 16 June from 12h00 to 15h00. Booking is essential, phone 021-865 8200.

The House of J.C. Le Roux, situated in the Devon Valley in the heart of the Stellenbosch Winelands, is open seven days a week. Visit www.jcleroux.co.za, www.facebook.com/HouseofJCLeroux or follow @LeGoodLife on Twitter.

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The Muslim Judicial Council is reportedly holding a meeting to decide on the future of the Cape Town Burger King’s halaal certification.

The Times reports that Hassen Adams whose Grand Parade Investments operates the franchise, is also a shareholder in the Grand West Casino and race horse owner.

The matter has been raised by People Against Gangsterism and Drugs (PAGAD) whose spokesman, Abdullah Salie said,

We’re simply speaking from an Islamic perspective because the owner is involved in a gambling establishment [Grand West Casino] and it’s money that is derived from a business that causes devastation among many families.

He also said that PAGAD has no objections to Burger Kings entry into South Africa.

Burger King opened two weeks ago with much fanfare and Cape Town Mayor Patricia de Lille in attendance to do the honours at the opening ceremony along with a very happy Hassen Adams.

The Muslim Judicial Council’s spokesman on issues of halaal, Ahmed Sedick, said a “fatwa committee” of “five to seven members” was set up to rule on the halaal status of Burger King in relation to Adams.

The council has no qualms about Burger King’s methods of food preparation but Adams’s business dealings were problematic for many in the Muslim community.

Images: Burger King Facebook

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Back by popular demand, Constantia Glen’s delicious homemade soups served with crusty,freshly baked bread, are a must for the ultimate winter wine tasting experience on offer from May onwards at this picturesque wine estate.

Available in single servings or as a trio of smaller soups, visitors can tuck into hearty Beef goulash, French onion, or Honey roasted butternut and sage soup. Each soup is perfectly paired with a Constantia Glen wine and can be enjoyed with mouth-watering platters of cheese and charcuterie, while enjoying the gorgeous outstretched views.

The winter soups and wine pairings are available until end of August, at R75 per single soup serving and wine, or R80 for the trio of smaller soup portions pairing. Wines are also available by the glass from R30 if you want to linger over lunch.

Known for exceptional, award winning cool climate Sauvignon Blanc and Bordeaux-style reds,

Constantia Glen is open daily from 10h00 till 17h00 on week days and from 10h00 till 16h00 on Saturdays and Sundays.

Look out for the Constantia Glen signs towards the top of Constantia Main road. Call 021 7956100 or e-mail sales@constantiaglen.com.

Visit www.constantiaglen.com, Facebook or follow @ConstantiaGlen on Twitter. The GPS co-ordinates are S 34º 0’39.6” E 18º 24’30.6”.

Warm up for winter with hearty soups at Constantia Glen first appeared first on Gourmet Guys

When winter arrives, plans need to be made to comfort the body and warm the soul. Africa and winter might be an unseemly match, but a few hours at moyo will remind you why winter is something to look forward to: beautiful venues, cosy blankets, the nostalgic hum of African music and a menu that will remind you of all the beauty this continent has to offer.

At moyo you’ll discover a variety of traditional dishes from all over Africa that promise to spice up your winter.  moyo prides themselves on using  ethical and sustainable products, sourced from their Rock Star farmers. All spices used in the dishes are preservative free.

The Chicken Yassa is a Senegalese style, free range chicken dish that will warm away the chill with its intrinsic spicy flavours. The main ingredient is paprika which is loaded with vitamin c.

Chicken Yassa

The Lamb Tagine is slow-cooked with organic apricot jam, cumin, turmeric and paprika. Cumin is not only a symbol of love in some countries; it has been valued since ancient Egypt for its healing properties. It boosts your immune system and will even assist in a good night’s rest.

Get the recipe here!

Lamb Tagine

Bobotie has a distinct home-cooked feel and is a choice comfort dish. For vegetarians, moyo’s Lentil Bobotie is low in calories, but high in nutrition. Lentils are also high in iron which increases energy levels.

A Lentil Bobotie

The Samaki Kavu dish is for fish lovers and originates from Tanzania: curried, toasted crushed peanuts, coconut milk and turmeric.

Ostrich Berber is marinated in a blend of spices that is distinctly Ethiopian. Cloves, cardamom, ginger and cayenne pepper is synonymous with the radiating warmth of a fire place.

Wrap a moyo blanket round your shoulders and allow the spices to warm you on the inside.

There is only one restaurant where you can have your hands washed with a sense of ritual, your face painted and your soul enriched, and you’ll experience the various foods of Africa under one roof at moyo.

Keep warm this winter with Moyo and some hearty traditional African fare. first appeared first on Gourmet Guys

Spoil your Mom with an irresistible pairing of Sauvignon Blanc with a lemon & passion fruit tartlet on Mother’s Day, Sunday, 12 May at the idyllic Constantia Glen wine estate.

This delectable pairing is complimentary for all mothers who visit the Constantia Glen tasting room situated amidst rolling vineyards with panoramic views, this Sunday.

You can spoil her even further with a delicious soup and wine pairing experience. Choose from three mouth-watering soups available as single or smaller trio servings, or add delicious cheese and charcuterie and a regular wine tasting for a laidback afternoon.

And if Mom is a fan of the Constantia Glen Sauvignon Blanc 2012, be sure to stock up on this elegant wine that will be available at a special rate per bottle and case for Mother’s Day only.

Known for exceptional, award winning cool climate Sauvignon Blanc and Bordeaux-style reds, Constantia Glen is open daily from 10h00 till 17h00 on week days and from 10h00 till 16h00 on Saturdays and Sundays.

Look out for the Constantia Glen signs towards the top of Constantia Main road. Call 021 7956100 or e-mail sales@constantiaglen.com. Visit www.constantiaglen.com, Facebook or follow @ConstantiaGlen on Twitter. The GPS co-ordinates are S 34º 0’39.6” E 18º 24’30.6”.

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Dedicate a five-course extravaganza to your mom this Mother’s Day at Simonsig Estate’s ever popular Cuvée restaurant on Sunday, 12 May 2013.

Head Chef Lucas Carstens has cooked up an assortment of indulgences for Cuvee’s Mother’s Day menu for the whole family to tuck into. Potato and leek soup with bacon toast will be served as starters followed by a rich mussel risotto with a Chardonnay and saffron cream. A delicious beetroot sorbet with buttermilk and orange will clean the palate before a juicy beef sirloin with wild spinach, sweet onion and tomato relish arrives at the table. To end the afternoon classic apple pie will be served with delicious vanilla bean ice-cream.

The Mother’s Day lunch at Cuvée restaurant costs R295 per person and includes wine for three of the courses. Bookings are essential. As a special treat, Moms will receive a 10% off voucher for a pamper session of their choice at Linda van Niekerk Skin Care Clinic. For reservations or more information contact Cuvée restaurant on Tel: (021) 888 4932 or send an email to cuvee@simonsig.co.za.

Cuvée is open from Tuesday to Thursday, 12h00 – 15h00, Friday to Saturday, 12h00 – 15h00 and 19h00 – 22h00 and Sundays for lunch. Private evening functions and parties can be reserved in Simonsig’s stylish Van Niekerk Room.

Simonsig Wine Estate is located outside Stellenbosch, on the Kromme Rhee road between the R44 and R304. For more information on Simonsig Estate visit www.simonsig.co.za.

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South Africa’s Test Kitchen by Luke Dale-Roberts received a special mention at the 2013 San Pellegrino World’s 50 Best Restaurants.

Each year a “One to Watch” receives a special mention and Luke, who is no stranger to the awards, received this years mention for his work at “The Test Kitchen”. The award is made by Restaurant Magazine and is given to the restaurant that is most likely to feature on the Top 50 list in the future.

Luke has previously taken La Colombe to number 12 on the Worlds 50 Best list in 2010 while in 2012 The Test Kitchen was ranked 74th in the world.

Along with being named the “One to Watch”, The Test Kitchen was ranked 61st in the world, up 13 places on 2012 while South Africa’s other leading restaurant, The Tasting Room at Le Quartier Francais also moved up 4 places to 53rd on the Top 100.

Take a look at some Luke Dale-Roberts Recipes.

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Have you ever heard of a sushi concierge?

Well these are the people that you need to have around when dining on sushi if you want to do it right. It would appear that the western world has corrupted sushi to such an extent that nothing we eat when dining on sushi is as it was or as it should be.

Well so the experts would have us believe.

Trevor Corson is the author of “The Story of Sushi: An Unlikely Saga of Raw Fish and Rice” and the only Sushi Concierge in the United States, talks about the culinary, health, and ecological benefits of eating more traditional sushi.

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Warm up for the cooler weather and book your seat for the next Holden Manz winemakers’ dinner at the Franschhoek Kitchen on Thursday, 18 April at 19h00.

Joined by fellow Franschhoek estates Lynx, Stony Brook Vineyards and Haut Espoir, the evening promises pure gourmet pleasure, with each dish prepared by Executive Chef Maryna Frederiksen paired with fine wines, including the newly launched Holden Manz Chardonnay 2012.

The winemakers’ dinner on Thursday, 18 April at 19h00 costs R400 per person. For bookings, call 021-8762729 or e-mail restaurant@holdenmanz.com.

The Holden Manz tasting room is open daily from 10h00 to 17h00. Holden Manz Wine Estate offers a spectacular setting for weddings. For more information or bookings, phone 021-876 2738. Visit Holden Manz on Facebook, www.holdenmanz.com or follow @HoldenManz on Twitter. To reach Holden Manz, turn right at the Huguenot Monument in Franschhoek and follow the signs for two kilometres.

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Well-known in South African and international wine circles Germain Lehodey is delighted with his new position as sommelier at the award-winning Restaurant Mosaic at The Orient.

Lehodey, recipient of a number of industry awards, is a self-confessed food and wine lover who has been involved in the business for most of his life.

He has worked at top establishments around the country and sets course papers for the Cape Wine Academy. He also regularly organises “ingredient” tastings for anything from salt to bottled water so that people can expand their food knowledge.

His arrival at Mosaic at the Orient has given him a platform, he says, where he will be able to bring out the best when it comes to the pairing of food and wine.

Mosaic, in the picturesque Crocodile River Valley in Elandsfontein, has one of the most comprehensive wine cellars in South Africa with 28 000 bottles under 1 300 different labels from South Africa and around the globe. The selection of brandies like Armagnac and Calvados are unmatched. It also hosts regular wine evenings.

Asked what it takes to be a good sommelier, Lehodey says a person needs to have extensive knowledge of all alcoholic beverages served in the restaurant.  “Secondly, you need to know how to pair food and wine in a way that brings out the value of the ingredients for a dish created by the chef.”

His career was moulded thanks to his parents. His father was a Calvados maker in Normandy, France, and from an early age he became steeped in the traditions of brandy and wine making.
The famous Gosset family, who were involved in the Champagne business, grew very close to Lehodey during his first years as sommelier. “At one of my first jobs in Paris I met a Mr Prieur, from Burgundy, who encouraged me to study wines. Both families helped change my life forever.”

Talking about the rules that exist between food and wine, he believed that the wine “should be considered as the second sauce of the dish and harmony should exist between the two.” He adds that no one ingredient should dominate the balance of flavour with the food and wine. “Everything must be in balance,” he explains.

A highlight of his distinguished career, he says, occurred in 1984 at the old restaurant at Spier when a guinea fowl stew was served with a Spier Pinotage 1974. “It was one of the best pinotages ever produced and it still lingers in my memory. A great gastronomic experience that will last forever.”

The best bottle of wine he has tasted, he recalls, was a Romanee Conti 1929 which he tasted in 1978 at Tour D Argent restaurant in Paris where he worked as a sommelier. The oldest drink is Clos du Greffier Cognac 1788 and a Jeroboam (6 litres) of Musigny (red Burgundy) 1961, which he consumed in 1980.

He applauds the progress made on the wine producing front in South Africa over the past 20 years.

His career has been punctuated with highlights, having worked in some of the world’s most prestigious restaurants. “I could write a book on the subject as I worked for five years at Tour D Argent Restaurant in Paris where world famous people dined daily.”

A favourite story involves the great is Salvador Dali who used to come to the restaurant every Sunday during his stay in Paris. “He was a great man outside of the world of painting.”
In South Africa great moments were meeting former President Nelson Mandela and movie star Leonardo Di Caprio who visited the restaurant at which he worked at the time.

His goal, he says, is to serve the best possible meal and wine for people who appreciate one’s efforts and to help create a memorable experience for them.
“I am delighted when my guests leave the restaurant happy and wanting to return.”

Mosaic’s cellar has won numerous awards. Mosaic triumphed at the Top 100 SA Wine List Awards for 2013 where it received the award for Best Wine List in South Africa. It also received the Best Value Award in the inspirational category. It was awarded the 2012 Diners Club International Diamond Wine List Award for the second year thanks to its world class cellar.

For the sixth consecutive year it was also honoured at the 2013 American Express Platinum Fine Dining Awards which recognise the country’s finest restaurants. Mosaic was the winner of the Best Long Wine List in Gauteng, Freestate and the Northern Provinces at South Africa’s Wine List Awards 2012, the country’s first independent wine list awards. It was also awarded the prestigious three flutes, the highest ranking given by the judges.

Cellar master Cobus du Plessis was inducted into the L’Ordre des Coteaux de Champagne at a gala function held in Johannesburg in March and attended by Clovis Taittinger. It is the first induction of South African members into this champagne elite

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Round up your friends and head down to Cuvée, Simonsig Estate’s signature restaurant for a relaxed afternoon of bubbly, oysters and local music talent, served on the terrace and lush lawns every Saturday between 15h00 – 18h00.

Spice up a slow afternoon with aphrodisiacs from the West Coast seas, whilst sipping on South Africa’s first Cap Classique, Simonsig Kaapse Vonkel, Kaapse Vonkel Rosé or the prestige cuvée, Simonsig Cuvée Royale.

With an array of fine cheese platters as an alternative and local musicians adding to the tranquil setting of this family owed Stellenbosch landmark, everyone will have something to look forward to.

The Simonsig Kaapse Vonkel & Oyster Saturdays take place from 15h00 to 18h00 on the terrace in front of Simonsig Estate’s tasting room.

For dinner reservations and to ensure a delectable end to your day, contact Cuvée on Tel: (021) 888 4932 or send an email to cuvee@simonsig.co.za

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Societi Bistro is a neighbourhood “local”, a sanctuary for Capetonians and visitors looking for a home from home, taking time to savour a meal and enjoy the company of family and friends.

Head Chef Stefan Marais describes the restaurant as being a mixed French/Italian style bistro with more slow braised, creamy French style dishes in the winter and in the summer outside alfresco with dining with olive oil, tomatoes and herbs.

The menu is described as simple, rural food without trying to be something that it’s not with a heavy focus on the taste and contents of the dishes as opposed to crazy presentations.

Special dining includes:

The Snug, an intimate space that embraces you with leather wing backs, transporting you back to a time when you could enjoy a drink and a secret puff at leisure.

The Chef’s Table in the House Kitchen seats 8 to 12 guests where you can create an exclusive feast with the chefs, using seasonal ingredients. Dishes can be individually plated, or shared at the table.

They recommend meeting with the chef a week in advance, to discuss your menu and wine selection.

To reserve a Chef’s Table,  a minimum spend of R200 per person, excluding beverages is required.

Kitchen UNconfidential is a “tenderfoot” programme, where you won’t only learn to cook but also get the chance to work in a real restaurant kitchen. Packages include “Welcome to Hell’s Kitchen”, “Three Day Demi Chef” and “Five Day Chef de Partie”

More: Stefan Marais Recipes

Societi Bistro
50 Orange Street
Gardens
Cape Town
South Africa
Telephone: 021 42 42 100.

Opening Hours: Lunch & Dinner, Mondays to Saturdays 12:00 – 23:00.

Rate this restaurant:

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I can’t really say that I’ve experienced the problem of naughty kids at the table next to me, the restaurants I go to never seem to have them.

But here is one which obviously does and to incentivise parents into keeping control over their pack they offer a nice little discount for compliance.

Via: Huffington Post

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Keenwa first opened its doors in December 2010 on Waterkant St, one of Cape Town’s most vibrant area’s.

The building itself is a double storey Victorian and was quickly transformed by owner German de la Malena from a motorbike accessory shop to what it is today.

German de la Melena, was born and grew up in Lima, Peru. German started travelling after his studies of Economics at the Universidad de Lima. He has enjoyed a lengthy modelling career, living in cities like Miami, Mexico, Athens, Milan, Paris, Barcelona and many more including Cape Town, with which he fell in Love immediately.

After almost 10 years of commuting between Barcelona and Cape Town, German decided to settle in Cape Town and open the first Peruvian restaurant on the continent. The idea was something he always had in the back of his mind because as much as he loves South Africa he also loves his country and its food and traditions. By opening the restaurant Keenwä, he hopes to share this passion for Peru with everyone who visits.

German de la Malena outside South Africa’s only Peruvian restaurant.

The menu was designed after many conversations between German and Chef Fabricio Durand, to be a home-style menu without losing the tasteful presentation that it deserves and sticking to the traditional ways of eating the Peruvian dishes. German put immense enthusiasm and flair into sure the atmosphere and decoration would also be as tasteful and attractive as the food is.

The name of the restaurant comes from the starch called Quinoa, a type of grain or seed that comes from the mountains of Peru and Bolivia, but since the pronunciation of Quinoa in English is very different to what it sounds in Spanish, German thought it would be a good idea to write it phonetically, hence Keenwä

Chef Fabricio Durand was born in Cuzco, the city visited by millions of tourists on their way to Machu Pichu every year. Fabricio is the oldest of 5 kids. At the age of 17 he opened a Pizza Place which was very popular in Cuzco, and it was then that he decided that he wanted to study the arts of cooking.

Right after his studies he had the chance to pass on this amazing art by teaching in a culinary school in Trujillo, 4th biggest city in Peru, north of Lima,city of the longest wave in the world; At the same time as he managed the food and beverages area of the institute. When Fabricio turned 20 he started to work at French hospitality company SODEXO. At that time he was the youngest chef in South America to be in charge of a 1000 customers a day in Barrick-Lagunas norte, one of the biggest gas mines in the country.

Latterly Fabricio has worked in Huaraz, a beautiful city in the callejon de Huaylas (the Huaylas valley) in Ancash also north of Lima, as the executive chef of the Hotel El Remanso, gaining immense experience. He gave up this job in Peru to come and share with us all his passion and love for Peruvian food. Fabricio’s dedication and desire to improve is what brought him here. We are sure he will grow even more in many way and simultaneously teach us to love and enjoy Peruvian food!

More: Keenwa Peruvian Restaurant | Peruvian Recipes

Keenwa Peruvian Restaurnt
50 Waterkant Street
Cape Town
8001

Telephone : 021 419 2633

Cellphone : (+27) 076 768 7708

E-mail : info@keenwa.co.za

Opening hours are Monday to Friday from 10:30am to 4:00pm and Tuesday to Saturday from 6:30pm to late.

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