This is, without a doubt, the tastiest breakfast I’ve eaten at a restaurant in Cape Town. Hemelhuijs’ potato rösti with salmon gravadlax and a soft poached egg with crème fraîche.
What makes this dish so spectacular is the effort that goes into every element of the dish: An incredibly crispy and perfectly seasoned potato rösti forms the basis of this dish. A generous portion of home made gravadlax, so fresh, delicate and fragrant, is placed atop the rösti. A single, perfectly poached soft egg sits on the rösti and gravadlax, and is finished off with young watercress, a dollop of crème fraîche and a crack of black pepper. I enjoyed it with a glass of freshly pressed naartjie and Prosecco juice.
Hemelhuijs is the brainchild of conceptual designer and food artist Jacques Erasmus. It is a fresh and ever-changing space, a canvas for Jacques’ creative flair with food, design and homeware to come together in a big, bold and beautiful way.
Visit Hemelhuijs at 71 Waterkant Street, Cape Town.
Tel: +27 21 418 2042
You know those days at work when so much rains down on you, you simply don’t know where to begin? Well, I had a day like that on Friday last week; that is, until Ocean Mile’s social media team delivered one of the freshest and most handsome specimens of Dusky Kob, or Kabeljou, I have seen in ages. My busy day suddenly ceased to exist, and I spent the remainder dreaming up ways in which to transform this gorgeous beastie into something completely scrumptious.
There’s something to be said about a sunny Highveld autumn day. On a farm. By a river. For a feast. Tanner farm was the venue for the seventh Down to Earth Farm Feast, which is run by best friends Dany & Danielle. The duo are responsible for a string of successful events around Gauteng, where they scout out local farms around the province, looking for beautiful venues to be the backdrops for their delightful feasts.