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Restaurant review: Between Us, Cape Town

Food Manufacturing WineMag

Let’s talk about Cape Town restaurant prices; more specifically the price of posh restaurant food.Is it as bad as you think?Right now, Between Us in Bree Street has a winter special of three courses and a glass of wine for R280.At today’s exchange
'Let’s talk about Cape Town restaurant prices; more specifically the price of posh restaurant food.Is it as bad as you think?Right now, Between Us in Bree Street has a winter special of three courses and a glass of wine for R280.At today’s exchange rates, that’s $20 or £16 or €18.Consider the Toronto, New York and London diners who recently raved about Between Us on Tripadvisor.At home, R280 will buy them two burger meals at McDonalds.A meal at a fine dining restaurant will set them back up to twenty times that. “Proper” – the chocolate cake as served at Between Us.The chocolate cake at Between Us would be a knock-out anywhere in the world.People would queue around the block for it in New York.The top is crisp like a brownie; the inside is nothing like that childish, undercooked, overrated confection.This is proper cake: even-textured and neither cloying nor claggy.There is a suavity to this cake that may be the result of olive oil or ricotta – or both.It seduces with light texture before the flavour rushes in like liquid.The taste is neither bitter nor sugary; it does what chocolate should do – namely, suspend you on a melting cloud between the two.The Friedberg’s cake is boldly named “nemesis”, after the River Café’s famous chocolate cake.It deserves the association.The poached rhubarb with crème anglaise would be a star on any London gastropub’s pudding list.The raisins are a genius addition to the topping; the anglaise is what brûlée lovers want: rich yellow creaminess, here with the addition of whole vanilla.Both desserts are overly generous; enough for two to share.The contemporary urban look of Between Us would travel well too.Outside, Table Mountain is so close as to be almost present on the terrace.The city streets twinkle below.Inside, the walls hint at the history of the building: a patchwork of exposed brick, stone and different-coloured plasters.The interior style is modern-chic, elegantly restrained, like the Art Deco-inspired sign on the terrace. “Stylish and almost impossibly good-looking”. The space is decorated with large, exotic blooms and angled hoop lights.The owners of Between Us are Jamie and Jessie Friedberg, twin sisters in their twenties.The restaurant is as stylish and as almost-impossibly good-looking as the sisters.Despite their young age, Between Us is not a new venture for the Friedbergs.They owned the city coffee shop Skinny Legs & All before this.Between Us has been open for breakfast and lunch for a year.It recently expanded operations to offer dinner.Sadly, for our could-be Christmas-in-July dinner, Jessie is not running front-of-house and Jamie is not in the kitchen.Last time I saw them was in April.They were hosting a pop-up shop, handing out meatballs and cakes to the crowd.Jessie was wearing a vintage party dress.The new dinner menu is exciting.It’s posh comfort food meets The River Café. Like Ruth Rogers and Rose Grey in the nineties, the Friedberg sisters are inspired by Italian herbs, cheeses and delicacies: rosemary, olives, Parmigiano Reggiano, white anchovies, goats curd, holy basil, mozzarella, ricotta and provolone feature on the starter menu.The ricotta and marjoram gnudi – a room temperature, starch-free dumpling served with exquisitely complex olive oil and garnished with deep-fried leaves – is a show-stopper.The dumplings are creamily soothing; the olive oil is grassy, lemony, buttery.The crispy garnish is delicate but essential: an intense herby taste and crunch that accentuates the smooth luxury of the dumplings and the oil.The burrata with caponata and tomato confit is a large starter dish centred around a bright white mozzarella egg stuffed with ricotta.It has novelty value but though the cheeses were both high-quality, smaller eggs would have been a better fit with the general sophistication here.The caponata and confit were tasty and summery but unremarkable.Unfortunately, there were some disappointments that might have been prevented by the owners opting to hand-hold during this early phase of night-time service.The rosemary bread – served to us brown, dry and rusk-hard – had to be sent back.The mains menu is dominated by red meat: beef fillet, raw beef, roast lamb, beef brisket and oxtail.For vegetarians, there’s a porcini mushroom risotto (another echo of The River Café) or a cheesy lemon pasta.The “local” octopus was recommended to us with a smile – a moment that made us wince.We couldn’t bear to ask whether the octopus was caught in False Bay, where several whales have been entangled in octopus ropes and eight have died as a result.Octopus fishing in False Bay was halted by government last month.The beef brisket was promising, with its first bite of sweet, roasted onion, salty aioli and tender meat.The roasted green beans were sweet and delicious too.But again, I found the portion size over-generous and parts of the meat were dry.The black olive aioli had a taste (and a look) of taramasalata.The seared, grass-fed Chalmar beef fillet with charred aubergine was decadently rich, with a strong vein of Parmesan flavour threading through the deep meatiness of the steak and the smokiness of the vegetable.The salmon with linguine was tasty but on the dry side and the roast lamb with vegetables, gravy and mash was a pleasing, Mediterranean-style carvery meal.The service was attentive but one felt the absence of the sisters.It would have been nice to have Jamie’s eyes on the pass and Jessie nearby, to congratulate the owners on their expansion and successes, particularly in the desserts department.The wine list separates “heavier” whites and reds, which is useful at dinnertime.For pre-dinner, four differently flavoured GnTs are available, along with five local craft beers.The apricot and sumac drink is alcohol-free.Between Us : (021) 823-8695; 176 Bree Street, Cape Town Daisy Jones has been writing reviews of Cape Town restaurants for ten years.She won The Sunday Times Cookbook of the Year for Starfish in 2014.She was shortlisted for the same prize in 2015 for Real Food, Healthy, Happy Children.Daisy has been a professional writer since 1995, when she started work at The Star newspaper as a court reporter.She is currently completing a novel. . The post Restaurant review: Between Us, Cape Town appeared first on winemag .'

Alvi’s Drift Signature Chenin Blanc 2019

Food Manufacturing WineMag

89 Alvi’s Drift Signature Chenin Blanc 2019 ABV 14% Total production: Unknown at time of publishing W.O: Western Cape Price: R60 A steal at this price.Only the best free run-juice was used in the production of this fruity, unwooded wine.Highly
'89 Alvi’s Drift Signature Chenin Blanc 2019 ABV 14% Total production: Unknown at time of publishing W.O: Western Cape Price: R60 A steal at this price.Only the best free run-juice was used in the production of this fruity, unwooded wine.Highly clarified juice was cold fermented to maximize flavour retention.On the nose it offers citrus and plenty of tropical fruit – paw paw, pineapple, passion fruit.The fruit-forwardness continues on the palate, but it’s delivered in a fresh and zesty way with good, lemony acidity. . The post Alvi’s Drift Signature Chenin Blanc 2019 appeared first on winemag .'

South Korea’s food support to feed 200,000 Refugees in Uganda

Food Manufacturing East African Business Week


'The Embassy of South Korea in Uganda has extended relief support of 5,000 metric tonnes of rice through the World Food Programme (WFP) to feed over 200,000 refugees in Uganda.The relief support was handed over by the South Korean Ambassador to Uganda Ha Byung-Kyoo, at Nakivale refugee settlement in Isingiro district last week.The envoy said accessing to relief like food is important to the refugees’ lives. “The Republic of Korea believes food relief is the first step in enabling refugees to restart their lives and embark on a journey toward self-reliance.Korean government and its people are deeply concerned about the suffering of women and children arriving in difficult humanitarian conditions,” he said.The donation supports Uganda’s efforts to assist refugees who have fled conflict and hunger in the Democratic Republic of Congo (DRC) and other conflicting areas in the region such as Southern Sudan, Rwanda among other countries.It will assist the refugees to cope with the initial pressures of displacement, while enabling them to rebuild their lives, and peacefully co-exist with their Ugandan communities.WFP’s Country Director El-Khidir Daloum said WFP will use the Korean donation to provide food assistance to 213,000 refugees as part of their monthly food basket.The rice will help to diversify diets and improve nutrition among the most vulnerable refugees.The rice will replace maize in the July and August food assistance cycles in Kyaka II, Kyangwali, Nakivale, Oruchinga and Rwamwanja. “This is an extremely welcome and generous gift,” he said in statement.WFP is 100 percent voluntarily-funded organization, so every donation counts towards WFP being able to provide refugees with regular food assistance in support of Uganda’s refugee policy.This is the second rice donation WFP in Uganda has received from the Republic of Korea, having received 5,000 metric tons last year.Uganda ranks among the countries in Africa with largest population of refuges on the continent, but this comes with many    challenges among them is the challenge of feeding the refugees.BY SAMUEL NABWIISO . The post South Korea’s food support to feed 200,000 Refugees in Uganda appeared first on East African Business Week .'

Fertilizer Smuggling: Agric Ministry Cracks Whip

Food Manufacturing DailyGuide Network

Two entities alleged to have attempted smuggling some bags of subsidized Planting for Food and Jobs (PFJ) fertilizers to neighboring Burkina Faso have seen their importation contracts terminated.
'Two entities alleged to have attempted smuggling some bags of subsidized Planting for Food and Jobs (PFJ) fertilizers to neighboring Burkina Faso have seen their importation contracts terminated.The fertilizers were for some Ghanaian farmers in Kassena-Nankana.The affected companies are said to be behind the two trucks loaded with 4000 bags of subsidized fertilizers that were recently impounded at the Paga border in the Upper East Region, after a tipoff by an official at the border.The affected companies reported by the Ministry of Food and Agriculture (MoFA), are Demeter and Intercontinental Ghana.The Upper East Regional Minister, Paulina Abayage, who revealed this in an interview with DGN Online, said the 4000 bags of fertilizers were being kept under tight security and would soon be distributed free of charge to vulnerable groups and individuals across the region, so as to serve as deterrent to other importers and distributors who may want to smuggle subsidized fertilizers out of Ghana. “There is someone claiming ownership, unfortunately the Agric Ministry does not have a contract with this person, but the two importers.So as I speak, the Ministry has abrogated the contracts it had with these two importers, because of what this supplier has done which is a breach of the contract with the ministry,” Madam Abayage said.In June 2019, two articulated trucks loaded with 4000 bags of 25kg fertilizers meant for the Planting for Food and Jobs programme were impounded when they bypassed their supposed destination in Navrongo and headed for the Paga border probably to cross over to Burkina-Faso.FROM: Ebo Bruce-Quansah, Bawku . The post Fertilizer Smuggling: Agric Ministry Cracks Whip appeared first on DailyGuide Network .'

The Fish Is Boneless. (Fishless, Too.)

Food Manufacturing News South Africa

First, there was the meatless burger. Soon we may have fishless fish. From a report: Impossible Foods, the California company behind the meatless Impossible Whopper now available at Burger King, is joining a crowded field of food companies
'First, there was the meatless burger. Soon we may have fishless fish. From a report: Impossible Foods, the California company behind the meatless Impossible Whopper now available at Burger King, is joining a crowded field of food companies developing alternatives to traditional seafood with plant-based recipes or laboratory techniques that allow scientists to grow fish from cells. So far, much of Impossible’s work has focused on the biochemistry of fish flavor, which can be reproduced using heme, the same protein undergirding its meat formula [Editor’s note: the link may be paywalled; alternative source], according to Pat Brown, the company’s chief executive. Last month, Impossible’s 124-person research and development team, which the company plans to increase to around 200 by the end of next year, produced an anchovy-flavored broth made from plants, he said. “It was being used to make paella,” Mr. Brown said. “But you could use it to make Caesar dressing or something like that.” The fishless-fish project is part of Impossible’s grand ambitions to devise tasty replacements for every animal-based food on the market by 2035. Whether that aim is achievable, either scientifically or financially, remains to be seen. But for now, Mr. Brown said, he’s confident Impossible’s plant-based beef recipe can be reconfigured to simulate a new source of protein. It’s unclear whether consumers — even those who eat meatless burgers — will embrace fish alternatives. Those faux-beef products owe their success partly to the enthusiasm of so-called flexitarians, people who want to reduce their meat consumption without fully converting to vegetarianism, but flexitarians are not necessarily motivated by a desire to save the planet. Read more of this story at Slashdot.'

Low Carb Grilled Cheese Sandwich

Food Manufacturing iAfrica.com

A sandwich is normally seen as a light meal, but this delicious sandwich filled with goodness will warm you during the chilly winter months.
'A sandwich is normally seen as a light meal, but this delicious sandwich filled with goodness will warm you during the chilly winter months.Prep time: 20 min Serves: 4-5 Ingredients 1 head of cauliflower, cut into florets 1 /2 mozzarella cheese, grated or sliced 1 /4 cup liquid egg substitute 1 /4 tsp onion powder 1 /4 tsp black pepper 1 /2 cup cheddar cheese, grated or sliced 1 Tsp SUNSHINE D ORIGINAL MARGARINE Pinch of salt Method Preheat the oven to 200 o C.Place the cauliflower florets into a food processor and pulse until finely chopped.Microwave the cauliflower for about 8 minutes (or until cooked). Squeeze out any water.In a bowl combine the cauliflower, mozzarella cheese, egg substitute, onion powder, salt and pepper.Mix well.Spread the mixture on a baking sheet and cut into four squares.Bake for 15 – 20 minutes.Allow to cool.Sprinkle the cheddar cheese onto the 2 cauliflower squares and top with the remaining squares.Melt the SUNSHINE D ORIGINAL MARGARINE in saucepan over a medium heat.Place the cauliflower sandwiches into the saucepan and cook for 4 minutes.Recipe Facts This low-carb cauliflower grilled cheese sandwich option is perfect for those people who are trying to follow a vegetarian lifestyle or for those who are trying to cut back on the carbs with a banting diet.Either way, this unique grilled cheese sandwich is packed with flavour.Our straightforward recipe teaches you how to create the cauliflower ‘bread.’ Enjoy this guilt-free cheesy delight. . The post Low Carb Grilled Cheese Sandwich appeared first on iAfrica.com .'