Re­lease Stress with Tech­nol­ogy

SLOW Magazine - - Contents - Text: Paula Whit­taker Im­ages © Cape Grace | Work­shop 55 | SLOW The Course | Ash Restau­rant

freshly-shucked oys­ters; salt-and-pep­per squid with sweet chilli; and smoked os­trich, served with bal­samic-poached pear, goats’ cheese, and pine nuts. The restau­rant’s rage of sig­na­ture cock­tails are the per­fect ac­com­pa­ni­ments to the flavours of the ta­pas, or you can opt for one of the wines or spir­its on the ex­ten­sive menu. For more in­for­ma­tion, please visit www.cape­grace.com.

Jo­han­nes­burg The Course at SLOW in the City

The newly opened ad­di­tion to the SLOW fam­ily, The Course, is gen­er­at­ing se­ri­ous hype amongst food­ies around the coun­try. Their gen­eral menu is filled with en­tic­ing dishes of ev­ery type, flavour and cui­sine. Their two-fold ta­pas of­fer­ing be­gins with the ‘small plates’ menu, fea­tur­ing de­li­cious dishes like beef tartare served with dukkah baklava, salmon fish cakes served with a fen­nel salsa, mush­room br­uschetta, and arancini to name a few. One of their most ex­cit­ing con­cepts is the ‘Quar­terly Re­serve’ – a ta­pas and cock­tail pair­ing menu that changes ev­ery three months, each time spot­light­ing a dif­fer­ent spirit brand. The first ever Quar­terly Re­serve was in col­lab­o­ra­tion with Glen­fid­dich, and the menu was sen­sa­tional. Our per­sonal favourite was the Stag Sour, a short cit­rus and whiskey cock­tail, paired with co­conut crumbed prawns with grape­fruit, rocket and av­o­cado salad and a fig and cin­na­mon tu­ile. For more in­for­ma­tion, visit www.slow.co.za.

Work­shop 55

If you find your­self in the mood for some­thing a tad out of the or­di­nary with a dash of ex­clu­siv­ity, then visit Work­shop 55 in Park­ton North. Here, an en­trance fee of R245 is charged be­fore be­ing ush­ered into a laid­back set­ting of vi­brant wall­pa­per,

ex­posed brick, and quirky gold-framed im­ages adorn­ing the walls. The en­trance fee in­cludes three dishes, and ad­di­tional ones can be or­dered at R75 each. And, brows­ing the menu, it would take a very re­strained per­son to not be tempted to or­der a va­ri­ety of ad­di­tional small plates. Duck con­fit and pancetta ravi­oli, miso pork belly, and smoked tomato sor­bet are just a few tempt­ing items on the in­ter­na­tional menu. Work­shop 55 also of­fers pa­trons a range of in­fused gins with which to take the ta­pas ex­pe­ri­ence to a new, en­chant­ing level.

For more in­for­ma­tion, please visit www.work­shop55.co.za.

Liv­ing Room

In the Mabo­neng precinct in in­ner-city Joburg lies an ode to na­ture and de­li­cious food. Rus­tic fur­ni­ture, green­ery, and sprawl­ing city views sets the scene at Liv­ing Room, where the menu fea­tures gourmet ta­pas. From haloumi with mint but­ter and spicy zuc­chini balls with tzatziki dip, to cheese­and-tomato spring rolls and lamb ri­blets, there are a whole lot of flavours. Home­made mock­tails, spe­cial­ity cock­tails, as well as a few clas­sic mixes make this an ideal place to en­joy sun­down­ers and a few bites.

For more in­for­ma­tion, please visit www.liv­in­groomjozi.co.za.

Dur­ban Big Easy

Af­ter much golf­ing suc­cess, famed South African Ernie Els de­cided to fo­cus his at­ten­tion on din­ing, and did this in the form of Big Easy, named af­ter his nick­name earned on the course. The restau­rant and wine bar in Wal­nut Road serves up small, ta­pas-style plates. Dishes in­clude spe­cial­i­ties such as ox­tail-and-mar­row frit­ters and spice-rubbed lamb ribs, as well as favourites such as cheesy jalapeños,

br­uschetta, and per-peri chicken liv­ers. Big Easy also boasts an ex­ten­sive wine list that in­cludes lo­cal gems as well as Els’ very own vin­tages.

For more in­for­ma­tion, please visit www.bigeasy­dur­ban.co.za.

Greedy Bud­dha

For Asian flavours and fresh sushi, visit Greedy Bud­dha in Umh­langa. The con­tem­po­rary set­ting has lus­trous fin­ishes, and the twin­kling lights cast a ro­man­tic am­biance. The food phi­los­o­phy of Greedy Bud­dha is one of fresh­ness and lo­cally sourced pro­duce, and in­cludes chick­ens from the Mid­lands and grass-fed beef from the north of the prov­ince. There are two op­tions for tast­ing menus, both in­clud­ing soups (quirk­ily served in espresso cups), clas­sic dishes, sig­na­ture dishes, and desserts. The clas­sics sec­tion of the menu fea­tures Asian favourites such as dumplings, won­tons, and spring rolls, as well as tem­pura brin­jal and Szechuan chilli hal­loumi bites. The drinks menu is pop­u­lated with clas­sic cock­tail cre­ations as well as Greedy Bud­dha’s own take on spirit mix­ing. The Bud­dha G&T is a re­fresh­ing respite from the Dur­ban heat.

For more in­for­ma­tion, please visit www.greedy­bud­dha.co.za.

Head out to one of these places with friends to share small plates with huge flavour.

The Course at SLOW in the City

Work­shop 55

Ash Restau­rant

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