Today’s Menu of Darkness – Stage 3: Eskom implemented Stage 3 load shedding from 08:00 am as a result of plant breakdowns/increased power supply/tea lady at head office tripping the main breaker/rain on the coal supply/general petulance/upcoming elections/misguided support of Another Night of Candles. Stage 3 schedule for the day is as follows: 08H00 – 10H30: geysers and Groups 6, 7 10H00 […] – MyPE News

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La Petite Colombe Photo: Andrea van der Spuy

This Spring not only marks the start of a new season, but also the one-year anniversary of La Petite Colombe, nestled alongside Leeu Collection’s Le Quartier Français Hotel in the beautiful winelands town of Franschhoek.

Under the leadership of Head Chef John Norris-Rogers, the past 12 months have already seen La Petite Colombe receive its fair share of nominations and awards, including Conde Nast’s Best Hotel Restaurant, a nomination from American Express Diners Club, and the title of Eat Out’s Best New Restaurant in 2017.

Says Norris-Rogers, “Being the sister restaurant to the world-renowned La Colombe comes with a certain amount of pressure. Set against exceptionally high expectations, I’m particularly proud of what our team at La Petite Colombe has accomplished, and the skills each team member brings to the restaurant. We have had a great year to date and were completely humbled by the response to our opening, and will continue to strive to deliver the very best guest experience.”

Norris-Rogers is quick to emphasise the role each of his team members has played in their success and representing the philosophy behind La Petite Colombe – with Andrew Duff proving to be instrumental in his role as Front of House Manager, and Andrea Bruce’s influence as Head Pastry Chef extending well beyond her section.

Taking inspiration from each season and the best available produce, the La Petite Colombe team has been working on a fresher menu for Spring, with a lighter touch that suits the warmer days ahead. Comments Norris-Rogers, “I’m currently developing a fresh oyster dish using elements of gazpacho, jalapeño and shiso that I can’t wait to share with diners.”

Norris-Rogers concludes, “Personally, this year has had it all! Challenging, exciting and a true eye-opening experience. It’s been a fantastic year of learning and I look forward to what is in store for La Petite Colombe in the future.”

La Petite Colombe 4-course Spring lunch special
R425 per person | R795 with wine pairing
Valid Monday to Sunday, until 30 November 2018.
Bookings via www.lapetitecolombe.com

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Uber Eats on the Port Elizabeth Menu

Uber Eats on the Port Elizabeth Menu: From today, Port Elizabeth locals can now order delicious meals with a touch of a button on the Uber Eats app. Dubbed as the friendly city, Port Elizabeth becomes the sixth city in the country to receive a quick, reliable way of ordering food on the Uber Eats app. Uber Eats is an on-demand food […] – MyPE News

Messages of hope for those affected by cancer: All those affected by cancer are being the opportunity to write messages of hope on two new vehicles and on their race numbers as part of the annual Algoa FM Big Walk for Cancer. Two Isuzu MU-X Adventure SUVs will be parked under the arch in the Second Avenue entrance to The Boardwalk, and those […] – MyPE News

PE Business in the news: Inside Sales Representative in Port Elizabeth Salary (South Africa): Promote your business on BuyPE and MyPR. Inside Sales Representative in Port Elizabeth Salary (South Africa): Sell the organization’s products and/or services to established customers or new prospects via the telephone or walk-in business. Attend special training of products and/or services to understand tech… Source: “Port Elizabeth” business – BingNews. Property to Rent in North […] – MyPE News

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Heritage Day Tapas Bowl Menu at The Cellars-Hohenort

Heritage Day Tapas Bowl Menu at The Cellars-Hohenort:

The Conservatory at Cellars-Hohenort

Take an extra special culinary journey around South Africa this Heritage Day at The Conservatory restaurant for lunch. Bring all your family and friends and enjoy a celebration of traditional cuisine inspired by the flavours from all the corners of our beautiful country.

First Course

SPRINGBOK TARTARE BOWL
with beetroot chutney, apricot & gooseberry emulsion, rooster koek
&
PICKLED FISH SALAD BOWL
with coriander salsa, crispy onions

SERVED WITH A CHOICE OF
an amarula inspired martini or a craft beer

Second Course

LAMB & LENTIL BOBOTIE BOWL
with sultanas, almonds, roti, sambals
&
BRAAI WORS BOWL
with stiff mielie pap, spicy chakalaka

SERVED WITH A CHOICE OF
a glass of chenin blanc, viognier or pinotage

Dessert

AMARULA CREAM PARFAIT BOWL
compressed mango & apple, macadamia nut crumble

VENUE: The Conservatory at Cellars-Hohenort, 93 Brommersvlei Road, Constantia
PRICE: R350 per person

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Coco Safar Launches Dinner Menu.

Coco Safar Launches Dinner Menu.:

Coco Safar in Sea Point has introduced a brand-new dinner menu featuring a range of signature dishes. It’s Haute Comfort food like you’ve never experienced before.

The menu features global favourites like a satisfying slow-cooked smoked brisket paired with big flavours and delectable sides, as well as vegetarian and vegan alternatives that would satisfy even the most devoted meat-lovers. The food can also be paired with deliciously balanced botanical mixology from its recently opened zero-alcohol botanical micro-brewery.

This is a new style of urban dining which is enhanced by the evocative Belle Epoque interior of Coco Safar.

“Coco Safar aims to be the ultimate evening culinary destination for truly authentic yet innovative comfort food in a sophisticated retro-chic setting with a seductive and nostalgic French inspired ambiance” comments Wilhelm Liebenberg, co-founder of Coco Safar. “We find that Capetonians greatly appreciate unique added value elements to their dining experiences beyond the food and beverage offering” he added.

But expect some surprises and twists during your dining journey – the perfect alchemy of science and art in the preparation of Coco Safar’s botanical desserts deliver some unusual taste flavor combinations.

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