Posted in Good Food, Menu, restaurant

Oxtail Sunday Menu – 24 July

FB Header

If you enjoy the rich and full and rich flavour of an Oxtail Stew, then this Sunday is for you. We have slow braised Oxtail in Guinness on the menu served with a creamy rosemary scented polenta. It is a traditional menu with bold flavours and to round it off what better than our Malva Pudding with our homemade Ginger Ice Cream.


Where: 217 Soutpansberg Road, Rietondale, Pretoria (Laughing Chefs Restaurant)

Time: 11am – 4pm

Three Course Oxtail Menu: R225 per person or eat individual courses of which one must be a main.

Starter: R55
Smoked Mackerel Pie
Warm Potato Salad | Avo Cream | Basil Oil

Main: R150
Guiness Braised Oxtail
Creamy Rosemary Polenta | Mushroom, Carrot & White Bean Ragoût | Guiness Jus

Dessert: R50
Traditional Malva Pudding
Turkish Apricots | Ginger Ice Cream

Methods of Payment: Cash or SnapScan only.

Images of the Dining Room:


Posted in Best Find, Fish, Good Food, Wine

Banting Sunday at Taste Café – 17 July

We invite all our banting clients (and non-banting, you will enjoy this menu just as much) to an exceptional Banting Three Course Menu. It is a great menu with awesome foodie delights on it and we would like to pack our restaurant this Sunday with Banting Foodies!


Where: 217 Soutpansberg Road, Rietondale, Pretoria (Laughing Chefs Restaurant)

Time: 11am – 4pm

Three Course Banting Menu: R255 per person or eat individual courses of which one must be a main.

Starter: R75
Smoked Mackerel
Beetroot Tartare | Micro Salad | Avo Cream | Basil Oil

Main: R150
Aubergine & Pork Canneloni
Red Pepper & Jalapeno Sauce | Mozzarella & Dolce Latte | Onion, Pumpkin Seed Crumble | Enoki Mushrooms

Dessert: R50
Pear & Cranberry Crumble
Date & Almond Crumble | Chai Ice Cream

Methods of Payment: Cash or SnapScan only.

FB Header

Posted in Fish, Good Food

Curry Sunday at Taste Café – 3 July

FB Menu Head

Cooking curry is one of the delights in my life, my passion for everything Indian, from yoga right to the food is well known under my friends and customers. My Indian friends always joke that I know more about India and Hinduism than they do.

When it comes to Indian curries I like to experiment and bring you the food I ate on my many travels to India. I try to bring you those recipes that you won’t find in the Indian restaurants in South Africa – we all know a pasanda, a makni or a tikka or a vindaloo, but do you know kasundi, Kerala style or Kali Mirchi? At Taste Café Pop-up Restaurant I try to bring you the recipes you won’t find on the general menus in South Africa. And this Sunday is no exception.

Curry Set Menu – R255 per person or eat individual courses of which one must be a main.

Starter: R75
Kerala Style Fish & Prawn Rasam (Soup) with Steamed Idlis (Fermented Rice Cakes)

Main: R150
Mangalorean Pulled Pork Indad Curry served with Vegetable Pilaf, Cabagge & Radish Raita & Green Chutney and Rotis

Dessert: R50
Rosewater & Pistachio Kheer (rice pudding) with Elachi Syrup

Please Remember: Bookings are ESSENTIAL, Taste Café is a pop-up restaurant and because we do only our restaurant once a week, you need to book. We try to accommodate walk-ins, but this is not always possible. For bookings please visit the Contact Page or call me on 083 730 8344 to book a table.Looking forward to have you at our pop-up venue at 217 Soutpansberg Road in Rietondale.


Posted in Good Food, Menu

Taste Café Pop-up Winter Menu

With the colder weather of course comes the opportunity to make more hearty winter soups, pot pies, pot-au-feu and stews and this gives our Winter Menu that immediate comfort-food feeling.

This Sunday, 15 May, Taste Café introduces its Winter Menu which will run until end of July.

Taste Café Pop-up Restaurant at Laughing Chefs at 217 Soutpansberg Rd. Rietondale every Sunday from 11:00 – 15:00. The restaurant is licensed and has an extensive liquor list. There is ample seating and we can handle larger tables.

PLEASE NOTE: Bookings are essential and can be made with Willie on 083 730 8344.

A la Carte Menu:

Chicken & Mushroom Soup and freshly baked bread R75
Veggie Curry & Rice R80
Spicy Duck Livers on Polenta R85
Beef Pot Pie served with veggies R95
Pork Bangers on Bubble & Squeak R90
Prawns & Chorizo on Risotto R135

Chewy Chocolate Brownie & Ice Cream R60
Warm Dried Fruit Compote & Crème Anglaise R55
Pineapple & Carrot Cake R50

We’ll either add or change dishes from time to time as seasonal produce becomes available – watch our FB Page for weekly updates in this regard.

Posted in Good Food, Recipe

Harissa & Saffron Mussels

We are back after a three week break from the kitchen, markets and any work for that matter, and it is good to be back in the kitchen again. We ended 2014 with an unexpected catering job for New Year, which was exciting as we had carte blanche from the client. The New Year kicked off on a high note when the same client asked me cook, cater and be the chef for her 50th birthday on 4 January. The challenge was that I was all alone in the kitchen, no help as my staff is still on holiday and only come on the 7th. However, I did it all on my own and we presented a delicious 3-course menu. I want to single out one of my favourite dishes for this menu, which was my Harissa Mussels cooked in Coconut Milk served with Jasmine Rice and fresh baked ciabatta. We served it as the Starter course. Be generous with your mussels, I detest it when I go out to restaurants and I have to send out a search and rescue team to find the mussels in the bowl of sauce! Make sure each guest gets at least 10-12 mussels if you serve it as a main course and 8-10 as a starter. Just a note about the Taste Café Harissa Paste – our Harissa Paste is potent, it has a sharp bite to it that lingers on the tongue, but it is rounded off by all the other wonderful herbs and spices we have blended into our paste. You can order from us, or buy from us when we are on a market near you again. A note on the wine, use a white wine that is not to sharp and sour, it detracts from the natural sweetness of the mussels. I used Place in the Sun, 2013 Sauvignon Blanc. IMG_20141231_124737 Prep Time: 30 mins | Cook Time: 15min| Recipe: Easy | Serve: 4-6 For the Rice:

  • 400g Jasmine or Basmati Rice – cooked as per instructions on the packaging

For the Mussels:

  • 700-900g Half Shell Mussels
  • 1 Tin Coconut Milk
  • 120ml Double Cream
  • 30g Butter
  • 125ml Dry White Wine
  • 4 Shallots, finely chopped
  • 4 Cloves Garlic, finely shopped
  • Zest of one lemon
  • 1tsp Saffron Strands
  • 1tsp Taste Café Harissa Paste
  • Salt & Black Pepper to taste
  • Chopped Flat Leaf Parsley and Spring Onions for sprinkling

To Make:

  1. Boil and prepare the rice as per instructions. Start with the rice first, once cooked it can wait while you cook the mussels.
  2. Melt the butter in a heavy pot and add the chopped shallots and garlic and fry until soft over low heat. Add the saffron, lemon zest and harissa paste and fry for about 20 seconds.
  3. Add the white wine and allow the alcohol to cook off. Add the coconut milk and cream and allow to reduce by about a third before you add the mussels.
  4. Once reduced add the mussels and black pepper, put a lid on the pot and allow to steam/cook for about 8 minutes, giving it a good stir once or twice as to cover the mussels in the sauce.
  5. Once cooked, taste for salt, but be careful the mussels adds enough salt and I find that you don’t need any more salt, but this is a matter of taste.
  6. As the mussels will release their liquid into the sauce, check that your sauce isn’t too thin. If too thin, remove the mussels and reduce it, once reduced add the mussels and serve with the rice and sprinkling of chopped parsley and spring onions.


Posted in Good Food, Recipe


Ek is mal vir die naam wat Huiskok aan die broodjie gee, dit rol so lekker van die tong af en het daarom besluit om dit te reblog. En as jy opsoek is na dukkas om op jou brood te sit, Taste Café verkoop ‘n verskeidenheid van dukkas, ons geure sluit in: Biltong Dukka, Olyf Dukka, Chili Dukka, Geroosterde Knoffel Dukka en as ons pistasieneute aan die hande kan kry, maak ons ook ‘n pikante Pistachio Dukka. Dan praat ek nie eens van ons heerlike Olyf Tapenade wat ook te heerlik sal gaan saam met die Dimpelbrood. En ja, ons kan gerus meer brood bak, dis eintlik maklik en nie so erg om bietjie te knie nie! Goeie oefening daarby ook.


Brood bly  ‘n wonderwerk –  gebou op graan, gis, water en tyd.

Of dit nou die plaasbrode en soetsuurdeegbrode uit ons eie koskultuur is, of brode soos baguette, focaccia of ciabatta waarvoor ons lief geraak het, is daar ‘n geestesband met brood wat dieper gaan as net om ons honger te stil.

foccacia blokkie uit

Vars gebakte brood bly steeds sekerlik een van die maklikste, en mees ekonomiese maniere om ‘n aardse genoegdoening aan die dag te gee. Dis jammer dat die idee van deeg knie mense afskrik van hul eie brood bak. Daarom hierdie heerlike broodresep vir dimpelbrood wat nie geknie word nie.

Dimpelbrood is natuurlik nie die amptelike naam vir foccaccia, die platbrood met sy kenmerkende holtetjies nie.  Die dimpels wat met die vingerpunte in die deeg gedruk word, lok my uit om dit te vul met geurmiddels, van groen olywe tot okkerneute.

foccacia vol


 Ek het ‘n lekker broodresep gesoek…

View original post 557 more words

Posted in Good Food, Recipe

Snail Bonbons on a Dolce Latte Crème Anglaise

It has been very long since I last did a recipe, but winter in South Africa is always difficult for private chefs and caterers. Clients seem to have lost their appetite for lunch and dinner parties and my service as private chef literally comes to a halt. So when I got this invitation to do a Spring Lunch for some 20 guests, I was outside myself of excitement. However, this one was with a huge surprise. Surprise was when my dear client gave me two huge tins of Fine French “L’Escargot” (snails) and asked me she wants something old school but in a new jacket for a starter. Snails, all I could think of was those terrible garlic snails which they drown sometimes in blue cheese with half-dry piece of commercial brown bread, not tasty and not something I wanted to do. But, my client challenged me and I think me and my sous chef for the day made an incredible starter and hope you will enjoy it as well.


Snail Bonbons
Snail Bonbons

Prep Time: 30 mins | Cook Time: 15min| Recipe: Intricate | Serve: 6-8

For the Pasta:

  • 1 Pack of Conchiglie (seashell shaped pasta)
  • Large Pasta pot filled with water and salt

For the Snails:

  • 2 Tins good quality snails, drained and dried with paper towels
  • 1kg Light Breadcrumbs
  • 10ml Salt
  • 5ml Fine Black Pepper
  • 5ml Smoked Paprika
  • Good Pinch of Nutmeg
  • 3 Beaten eggs
  • Oil for Deep Frying

For the Dolce Latte Crème Anglaise:

  • 3 Eggs
  • 300ml Full cream Milk
  • 100g Dolce Latte Gorgonzola
  • 50g Butter

For the Black Garlic Butter:

  • 20-30 Black Garlic Cloves, crushed or finely minced
  • Good bunch of Italian Parsley, finely chopped
  • 150g Butter
  • Pinch of salt

Additional decoration:

  • Pea Shoots
  • Fresh Italian Parsley


Start by making the Black Garlic Butter as it can stand and wait. Melt the butter in a sauce pan over low heat, add the garlic, salt and parsley, cook for 1 minute, remove from heat and set aside.

For Pasta: Put water and salt on high heat and bring to the boil. Boil the pasta while making the Crème Anglaise until they are al denté.

Dolce Late Crème Anglaise: Beat the eggs and add the milk. Pour in a sauce pan and cook over low heat until the custard starts to thicken, add the Dolce Latte Gorgonzola and beat continuously until all the cheese has melt and a smooth custard has formed. Take off the heat and add the butter, this will ensure a silky sheen to the custard. Keep warm and set aside.

For the snails: Mix the breadcrumbs with the salt, pepper, paprika and nutmeg. Break the eggs in a bowl, beat them ann heat your oil until 130°C. You have to be quick and will most probably need some help. Roll the snails in the egg, then in the crumbs until fully coated and into the hot oil. You’ll fry them only about 2-3 minutes until golden brown and crisp on the outside, drain on paper towels.

To Assemble:

  1. Place a big spoonful of the crème anglaise in the middle of the plate and spread with the back of the spoon.
  2. Position two Conchiglie in the middle of the crème anglaise.
  3. Arrange 6-8 snails, pea shoots and parsley around the Conchiglie.
  4. Drizzle some of the Black Garlic Butter around and serve immediately.
Snail Bonbons
Snail Bonbons