Black Friday deals for foodies

Let's Eat!, Meet Me At The Bar

ICYMI: tomorrow’s Black Friday and I’ve put together a little list of Black Friday deals for foodies!

black friday


Wimpy: Buy 1 Get 1 Free Cheesy Cheeseburger and Chips for only R62.90.

Wimpy Black Friday deal 2017


John Dory’s: ¼ Chicken & 300g Ribs for only R89
John Dory's Black Friday 2017


Mike’s Kitchen: Buy 1 Get 1 free burgers between 12pm and 4pm. Available at participating stores only.
Mike's Kitchen Black Friday 2017


Hard Rock Cafe Johannesburg: Classic cheeseburger and a bottle of Black Label for R65 and Mojito, Bahama Mama & Pina Colada at R35
Hard Rock Cafe Johannesburg Black Friday 2017 Hard Rock Cafe Johannesburg Black Friday 2017


Get Wine: Who doesn’t love wine discounts???Get Wine Black Friday 2017


Paul’s Homemade Ice-Cream: 50% off cakes in store
Paul Homemade Ice-Cream Black Friday 2017


Hudson’s – The Burger Joint: Bottomless Fries at R25 when you order your burger
Hudson's Black Friday 2017


Cinnabon South Africa: Buy any pre-packed Minibon 6 Pack and get the second one FREE
Cinnabon Black Friday 2017


Hurry and get yours, peeps! Do you know of any other Black Friday deals for foodies? Do share!


Please note: All images are courtesy of the official Facebook Page of the restaurant


5 feel good foods for depression and anxiety

Let's Eat!

October marks Mental Health Awareness month in South Africa and depression & anxiety are mental health issues that I am particularly very passionate about.

mental health month


One day you’re up, the next you’re down or you’re up and down all in one day – it can be quite draining and requires constant awareness and maintenance of your balance to keep a level-head.

Two ways I do this is through comfort food and yoga. Now comfort food isn’t always a bad thing. What comfort food is to you, isn’t necessarily what comfort food is to me. For some people, it’s simply having a healthy, balanced meal filled with all their favourites and for others, it’s luxuries, luxuries and more luxuries. I’m definitely a mixture of both! But if you’re all about keeping balance the healthy way, here’s a list of five healthy foods that happen to help you feel good too – with some recipe suggestions from me!



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When I was younger I absolutely hated spinach but Popeye was onto something! It’s rich in iron so it restores your energy, increases your vitality and improves blood quality.

Serving suggestions:

  • Creamed spinach and feta: For me this is best served on top of an awesome steak, chicken breast or piece of hake.
  • Spinach and feta stuffing: If not on top then definitely inside of a chicken breast
  • In a pasta: Pasta, like soup, feels just like a hug on the inside – and even more so with spinach!



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Avo is life – this is what I live by. And, if you love avocado, you know how people like it is pretty much each to his own. For the avo lovers, you’ll be happy to know that it protects against heart disease, lowers blood pressure and keep your eyes healthy.

Serving suggestions:

  • On bread (not toasted) with salt and pepper
  • On bread (slightly toasted) with topped with salt, pepper and feta
  • On bread (not toasted) with scrambled egg and gouda or cheddar (very, very rarely!)
  • On bread (slightly toasted) with bacon and feta
  • On a pizza with bacon and feta
  • In a pasta with either prawn or bacon and feta



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Mushrooms is also life but only few would agree, though – or at least that’s what I think. It supports the immune system, prevents damage to cells and tissues, helps lower cholesterol and maintains healthy blood pressure and circulation.

Serving suggestion:


Green tea

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Green tea gets me through the day. Whether it’s getting through a rough day at work or just fighting the urge to snack on a pack of Lays Salted, it sure helps me. For those who absolutely hate it, green tea actually helps improves blood flow, lowers cholesterol, keeps your blood sugar stable and is a great alternative for sugary drinks. Yes, i know, it’s not food…


Vitamin D – and for me, that’s sun!

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Sunlight’s not food for your tummy but it’s food for the soul if you battle seasonal depression. Exposure to sunlight increases the amount of serotonin released by the brain, which boosts your mood and helps you feel calm and focused. So, sunlight is your friend!


Do you battle with depression and/or anxiety? Which foods help you deal? Let me know!

Mouth-watering chocolate recipes from Beyers Chocolates

It's A Date, Let's Eat!

This was the first time I attended the chocolate demos hosted by Beyers Chocolates at the Coffee & Chocolate Festival.

Beyers Chocolates was founded 30 years ago by Belgian-born, Kees Beyers. They manufacture their own range of confectionery, including local favourites like Sweetie Pie, Amarula, and Dream Bear, and also supply an extensive range of sub-brands and private label products to airlines and the hospitality industry, which makes them the largest independent manufacturer of boxed chocolates in South Africa.

During the Chocolate Demo, the Beyers team showcase a series of chocolate treats and desserts, offering tips, tricks and hacks for working with chocolate while preparing each dish. Here’s are a few snippets from the demo:

Chocolate tempering/Chocolate moulds




Pretzel Monsters


Understanding cocoa percentage


Caramel pots


Chocolate mousse


Here’s a full list of the recipes they shared with attendees*:

Tempering Chocolate


Dark, milk or white couverture chocolate

Method for stove

  1. Put a glass or metal bowl of chocolate on a pot full of simmering water, but be sure the bowl does not touch the water
  2. Slowly met two thirds of the chocolate until it reaches a temperature of 45-50⁰C, then remove the bowl from the pot
  3. Add the remaining third of the chocolate, stirring until all the chocolate has completely dissolved
  4. Check the temperature. This should be 32-33⁰C for dark chocolate, 30-32⁰C for milk chocolate and 28-30⁰ for white chocolate. If the temperature is too high, keep stirring the chocolate until it reaches the correct temperature.

Method for microwave

  1. Place the chocolate in a microwave safe bowl
  2. Melt it in short bursts (15 – 20 seconds at a time), stirring each time it stops, to evenly distribute heat
  3. Keep doing this until the chocolate has melted and has reached a temperature of 45-50⁰C
  4. Follow steps 3 and 4 above

Salted Caramel Pots with Caramel Sauce

  • Servings: 6
  • Print


300ml cream

400g milk chocolatengs

50g butter

6 tbsp caramel sauce

A few pinches of black sea salt (or Himalayan sea salt)


  1. Heat the cream in a pot until it comes to a boil. Add the chocolate and butter and mix until incorporated
  2. Pour a tablespoon of caramel sauce into the bottom of six small ramekins and swirl it around a little to coat the bottom
  3. Distribute the chocolate mixture evenly between the ramekins, on top of the caramel sauce
  4. Place the ramekins in the fridge for a couple of hours or until fully set
  5. Once set, sprinkle a pinch of salt on the top of each dessert and serve

Superfood Chocolate Bark

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Tempered dark chocolate

Dried fruit and nuts of your choice


  1. Line a tray with a greaseproof paper
  2. Pour some tempered chocolate on the lined tray and use a palette knife to spread the chocolate as evenly as possible but not too thin
  3. Sprinkle the fruit and nuts on top of the chocolate before it sets
  4. Place the tray in the fridge
  5. After it has set, remove the tray and break the chocolate into medium to large pieces
  6. Enjoy!

Chocolate Dippers

  • Print


Tempered dark chocolate

Tempered white chocolate

Mini marshmallows


Lolly sticks


  1. Pour some dark chocolate into a chocolate mould about halfway up. You can also use a ice cube tray.
  2. Into each mould, quickly add one lolly stick, two to three marshmallows and sprinkles
  3. Add a layer of white chocolate to each mould
  4. Place in the refrigerator until all the chocolate has set

Serving suggestion

You can use one type of chocolate for your dippers if you prefer. You can also use different sweet spices such as cinnamon or aniseed for a spicy option.

Coffee and Chocolate Martini

  • Servings: 2
  • Print


160ml Kahlua

90ml chocolate liqueur

60ml vodka

60ml low fat or full cream milk


  1. Place all the ingredients into a cocktail shaker and add a few blocks of ice
  2. Give it a good shake to mix all the ingredients
  3. Pour into two martini glasses and serve immediately

Serving suggestion

Coat the rim of each glass with chocolate or dip the glasses into cocoa powder, ground coffee or sugar. To impress, decorate the inside of each glass with chocolate sauce.

Chocolate Pretzel Monsters

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150g pretzel sticks (broken)

200g white chocolate (melted)

Dark chocolate

Green or purple food colouring

Pre-made eyes

Method - Monsters

  1. Put the white chocolate in a bowl and start adding your colour, small quantities at a time and stir. Keep adding the colour until you are happy with the shade
  2. Stir in the broken pretzel sticks
  3. Scoop up a tablespoon of the mixture and place it on a greaseproof lined tray and then add two eyes. Keep doing this until the mixture is finished
  4. Place in the fridge until completely set

Method - Eyes

  1. Place some white chocolate into a small piping bag
  2. Pipe small white dots onto a tray of greaseproof paper
  3. Allow to set
  4. Put dark chocolate into a small piping bag and pipe smaller dots in the centre of the white chocolate dots
  5. Allow to set

Chocolate Mousse

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110g milk

425g dark chocolate, chopped

900g whipped cream

Method - Monsters

  1. Bring the milk to boil
  2. Pour the hot milk over the chocolate and mix until the chocolate has melted
  3. Cool the mixture down to 50⁰C
  4. When cooled, fold the whipped cream into the chocolate mixture until well combined
  5. Spoon into cups or bowls and place in the fridge to set

Please note

Make sure the chocolate mixture has cooled when you add the whipped cream. If it is too cold it will separate, too warm and wit won’t be smooth.

Layered Chocolate Dessert

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Chocolate mousse

Crushed Oreos/chocolate biscuits

Whipped cream

Mason jars/glass tumblers

Method - Monsters

  1. Scoop or pipe a layer of chocolate mousse into the bottom of the Mason jars or tumblers
  2. Gently spoon in a layer of crushed biscuits
  3. Scoop or pipe a layer of whipped cream
  4. Follow with another layer of chocolate mousse and another layer of crushed biscuits
  5. Serve immediately or leave in the fridge until ready to serve

Serving suggestions

Decorate with chopped chocolate. You can also top the dessert with whipped cream or start with any ingredient when creating the layers.

Chocolate Dipped Marshmallows

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A bag of marshmallows

Tempered chocolate

Sosatie sticks


Method - Monsters

  1. Insert a sosatie stick into the middle of one marshmallow and repeat until you have three marshmallows on each stick
  2. Dip the sticks into the tempered chocolate, making sure all the sides of the marshmallows are covered with chocolate
  3. Gently shake each stick to get rid of any excess chocolate
  4. Before the chocolate sets, decorate the marshmallow sticks with sprinkles
  5. Leave upright in a cup or container until completely set

Serving suggestions

You can replace the sprinkles with nuts or smarties.

Toasted Marshmallow Hot Chocolate

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150 ml milk

150 ml cream

50g milk chocolate

100g dark chocolate

Mini marshmallows

For decoration

For the decoration:
Digestive biscuits (roughly crushed)
Melted chocolate (milk,dark or white)

Method - Decoration

  1. Dip the rim of the mugs into the melted chocolate and shake off the excess
  2. Then dip the rim into the crushed biscuits, ensuring all the chocolate is coated with the biscuits
  3. Allow to set

Method - Hot chocolate

  1. Heat up the milk and the cream
  2. Add your chocolate and stir
  3. Pour the hot mixture into two mugs, leaving space at the top for the marshmallows
  4. Place a generous handful of marshmallows on the top of the hot chocolate mixture
  5. Using a kitchen blow torch, gently toast the marshmallows
  6. Serve immediately

Moulded Chocolates

  • Print


Tempered chocolate of your choice

Sprinkles (nuts/fruit/sprinkles)

Chocolate moulds (silicone/plastic)


  1. Using a spoon, scoop the chocolate into your mould until each cavity is full of chocolate
  2. Take a scraper and carefully scrape the top of the mould to get rid of excess chocolate
  3. Sprinkle your toppings on the chocolate while wet
  4. Refrigerate until set
  5. When set, turn the mould upside down over greaseproof paper and gently knock out the moulded chocolates

Please note

Silicone moulds are very pliable, so you can “pop” each chocolate once set, instead of knocking them out.

Chocolate Stout Float

  • Servings: 2
  • Print


Chocolate ice-cream

2 tbsp chocolate syrup

340ml bottle of chocolate milk stout

Whipped cream


  1. Put three scoops of chocolate ice-cream into two separate glasses
  2. Add the chocolate syrup to the ice cream
  3. Tilt the glass ad slowly pour the stout into the glass
  4. Stir the float just a bit to incorporate the syrup
  5. Add whipped cream to the top of the float
  6. Enjoy!

Serving suggestions

Add a chocolate flake, chocolate sprinkles or drizzle chocolate syrup on top of the stout creation.

Chocolate Popsicle Sticks

  • Print


2l of cream

2 tins condensed milk

10 ml vanilla paste

Cocoa powder

Tempered chocolate


Ice lolly moulds


  1. Whip the cream, condense milk, vanilla and cocoa powder together
  2. Pour into the moulds
  3. Place in the freezer until set
  4. Once set, drizzle the tempered chocolate onto the lollies or dip the lollies into the chocolate
  5. Decorate with sprinkles of your choice and place on a greaseproof lined tray and allow to set in the freezer

Sweetie Pie Cupcakes

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Chocolate cupcakes

Tempered dark or milk chocolate

½ cup sugar

¼ cup water

2 egg whites

¼ tsp cream of tartar


  1. In a saucepan, combine the sugar and water. Allow it to come to a boil and remove from the heat when there are no visible sugar crystals
  2. Add cream of tartar to the egg whites and use an electric mixer to whip until stiff
  3. Slowly add the hot mixture
  4. Into the eggs with the mixer on high speed
  5. Keep mixing until the consistency is thick, shiny and fluffy
  6. Pipe the mixture onto the chocolate cupcakes
  7. Carefully dip the cupcakes into the tempered chocolate, covering the whipped mixture
  8. Leave to set

Chocolate Dirt Pudding

  • Print


Chocolate mousse

Crushed Oreos/chocolate biscuits

Sour worms

1 Mason jar or clear cup

[/recipe-ingredients ]


  1. Nearly fill a mason jar or large clear cup with chocolate mousse
  2. Insert the worms into the mousse, so that two thirds of each worm stick out
  3. Carefully add the crushed Oreos or chocolate biscuits to the top
  4. Enjoy!

Strawberry Dream Bear Craft Milkshake

  • Print


3 scoops of strawberry ice-cream

½ cup cold milk

2 tbsp strawberry syrup

2 strawberry Dream Bears

1 large glass mug

1 straw

Ingredients: Decorations (optional)

Candy floss

Melted chocolate


Mini doughnuts

Whipped cream


Strawberry syrup


  1. Blend ice-cream, milk, syrup and Dream Bears on the lowest speed in the blender
  2. If the mixture is too thick to drink through a straw, add a tablespoon of milk at a time until you reach the desired consistency
  3. Pour the mixture into a large glass mug

Method - For decorating

  1. Dip the rim of the glass mug into the melted chocolate. You may add some sprinkles to the chocolate
  2. Pour in the milkshake
  3. Add the doughnut to the top of the glass and insert your straw through it
  4. Place the strawberries and whipped cream on top of the milkshake
  5. Place the candy floss on top of the whipped cream
  6. Drizzle strawberry syrup on the top

*Disclaimer: Please note that all recipes are courtesy of Beyers Chocolates. Click here for more recipes from Beyers Chocolates.




Let's Eat!, Reviews

Finally did Moyo! And, just in time for Heritage Day!




Moyo is a South African-based restaurant dedicated to African dining with 5 stores situated across South Africa. The word moyo is of Swahili decent and means heart.


Their food is authentically African with dishes ranging from smokey boerewors rolls; to heart-warming potjies; crocodile; and yip, you guessed it, mopani worms! We kept it fairly safe, though, taking our tastebuds on a trip down to Durban with a lamb curry bunny chow and a side of fries and down to Morocco with a zucchini, brinjal and mushrooms vegetarian stew – both were absolutely divine. Their servings are also quite large and filling, with us joking that their fries are basically halved potatoes hehe, so there was really no space for any dessert.

Ushaka lamb bunny chow

Ushaka lamb bunny chow: Delicious Durban style lamb curry in home baked bunny chow bread, served with carrot salad and raita

Zucchini, brinjal And mushroom smoor

Zucchini, brinjal And mushroom smoor: Moroccan inspired slow cooked vegetable stew of zucchini, brinjal and mushrooms, with toasted flaked almonds, grilled peppers and chickpeas served with couscous

Their drinks menu is quite extensive so you’re sure to get something to suit what you’re into. Because it was a particularly scorching day in Cape Town, I settled for my go-to: Miller Genuine Draft.


Love the décor. Pity I didn’t get many pics of it but it is so African yet so beautifully modern. Music isn’t too bad but may not be to everyone’s liking. Tourists would love it though because it would be something different.

Our waitress was a trainee but the service was great! She was attentive, friendly and helpful. And, in true Moyo-style, we were offered their unique African face painting experience. Been meaning to do it forever so I was in my element!

Moyo Kirstenbosch

Really not exorbitant at all with the cheapest meal (a starter) starting at R45. If you’re on a bit of a tight budget, you can get away with splitting the bill while enjoying amazing food.

10/10! Really enjoyed my time here and would gladly go back again to try more exotic dishes.

Have you been to Moyo? How did you find the menu and the service? Which one did you go to? Does your experience get a thumbs up or a thumbs down? Let me know!


Let's Eat!, Reviews

I was fortunate enough to be invited to try out Urbanologi‘s new winter menu this past Saturday and my was it amazing!

urbanology logo


Urbanologi is an Asian Fusion restaurant situated at the 1 Fox Precinct in Ferreirasdorp, Johannesburg and is based inside the Mad Giant Brewery. Together, they work alongside each other to come up with flavours that make for the perfect food and beer (or wine) pairing combinations for patrons to enjoy.

giant image


We tasted six dishes either pairing it with the recommendation on the menu or with a drink recommended to us by our waiter.

1. Tempura Shimejii Mushroom with tamarind dressing and butternut purée paired with Mad Giant Electric Light Weiss

The butternut puree and tamarind dressing was very yummy. I was particularly fond of the tamarind dressing with it’s sweet/sour undertones. It definitely adds a little something extra to the dish.


Tempura Shimejii Mushroom with tamarind dressing and butternut purée paired with Mad Giant Electric Light Weiss


2. Marjoram Cured Lamb Rib Kushiyaki served with fresh oak wood teriyaki and roast apple paired with Mad Giant Electric Light Weiss

The meat was tender and soft- always a good thing!


Marjoram Cured Lamb Rib Kushiyaki served with fresh oak wood teriyaki and roast apple paired with Mad Giant Electric Light Weiss


3. Gamefish Tataki with orange, nori, sesame emulsion and pork crackling paired with gin and tonic

This entire dish just works. The citrus undertones are amazing. We paired it with Gin and Tonic, which is not a recommendation on the menu but the lime from the gin blended right in. Definitely a pairing to try!


Gamefish Tataki with orange, nori, sesame emulsion and pork crackling paired with gin and tonic 


4. Heirloom Baby Carrots with star anise and orange blossom labneh and kumquat marmalade paired with Boschendal Chardonnay

This one is said to be quite popular so I just had to try it. What stands out for me with this dish is the liquorice and citrus undertones throughout. It literally tasted like the orange coloured liquorice sweet – yum yum yum!


Heirloom Baby Carrots with star anise and orange blossom labneh and kumquat marmalade paired with Boschendal Chardonnay


5. Coal Fired Broccoli with smoked Gorgonzola cream and broccoli gremolata paired with Boschendal Chardonnay

This one was the best! You wouldn’t expect much from it but dynamite definitely comes in small packages. Words actually cannot describe how amazing the broccoli and gorgonzola cream tastes. For me, the entire dish is just so warm and hearty and, if mash was on the menu, it would be so amazing if it were topped on some mash alongside a yummy piece of steak. Hope this one stays on the menu FOREVER!


Coal Fired Broccoli with smoked Gorgonzola cream and broccoli gremolata paired with Boschendal Chardonnay


6. Ginger Malva with like leaf ice-cream and popcorn soil paired with Hanepoot

I’m not really one for desserts but this one was good. The lime and ginger works so well together and when paired with the Hanepoot, another recommendation from our waiter, it just takes this dessert to another level.


Ginger Malva with like leaf ice-cream and popcorn soil paired with Hanepoot



I was taken through the brewery as well. Definitely something to try just to give you some insight into the process the beer goes through before it gets to us – and, even better, it’s really not that expensive!



Last time I went there (or tried to) the service was very disappointing. We stood at the door and no one even paid attention to us and that was just a let down for me so we left and sat in the Mad Giant Beer Garden instead. This time around, the service was awesome. Our waiter was so sweet and friendly and always made sure the table was cleared and ready for the next dish. I can’t really say if this is how the service usually is or whether it was just because of who I was with, hehehe.



It’s not that pricey but you definitely have to have some cash if you want to taste a wide variety of items on the menu. Even if you do find the pricing to be quite high, it’s definitely worth it.



10/10! Very hard to get this from me. The last time I had food this good was at La Colombe. Thumbs up to the chef and brewers for amazing food, amazing beer and overall amazing pairings. Can’t wait to try the rest of the menu. A special shout out to Eben! The time there was amazing.


Have you been to Urbanologi? How did you find the menu and the service? Did you love it or absolutely hate it? Let me know!




Let's Eat!, Reviews

Since I’m always on the hunt for a good steak, I decided to pop into Butcher Block Steakhouse at Mall of the South…



Butcher Block was founded in 2003 by Manuel Savic and has branches across Gauteng and KwaZulu-Natal.

I went to the branch at the Mall of the South. I personally just don’t like the setup of the restaurants at this mall so I don’t quite like the setup of the Butcher Block restaurant either. When I went it was just after lunch so it wasn’t that full but seems like it could get quite crammed on a busy day.

The host there is great. Friendly and attentive. But the only time I saw my waiter was when she took order, brought my food, took my plate once I was done and when I had to call her to get the bill. She didn’t check up on me once. The host did, however, which I appreciated.

I ordered their lunch special which is a 200g rump steak with chips and a glass of Wolftrap wine for R59. I ordered a side of mushroom sauce for my steak as well – I absolutely love mushroom sauce. When my food arrived my chips were cold. It definitely would’ve been nicer if it arrived hot. The meat was good – soft, tender, good quality and done to perfection. The mushroom sauce was great – thick and creamy. The 200g rump steak with a side is usually R115. I’m not sure if I enjoyed my meal enough to pay the usual price for this though.

For the wine lovers out there, their wine list is quite extensive so that’s a thumbs up!

With regards to their overall menu, their Butchers Choice steak toppings and their selection of burgers sound absolutely amazing.

They also have a wide selection of sauces and starters – the starter I really want to try is the black mushrooms topped with cream spinach, garlic sauce oven baked with mature cheddar, mozzarella and feta cheese. Chicken livers are in the mix once again so I really gotta try these things, hehe! They also have a wide selection of combos and includes something for every kind of appetite which is rare. I’m not into desserts but they do sound yummy.

Their land & sea, poultry and salad options didn’t really catch my eye.


200g Rump steak with chips & mushroom sauce and a glass of Wolftrap wine

6.5/10. They haven’t quite grabbed me yet with this one meal so I think I need to test the rest of the menu before I up this score. The service also wasn’t the best. I would try them out again, perhaps not at Mall of the South.

REVIEW: Aarya – What a disappointment

Let's Eat!, Reviews

I’ve been looking forward to trying out Aarya at Montecasino for a very long time and we finally did last night!



Aarya, located at Montecasino, Fourways is run by South Africa’s first MasterChef SA winner, Deena Naidoo. It’s open daily from 06h30 – 22h30.

When you think about Masterchef something very specific comes to mind, i.e. food that is awesomely tasty and a menu that is mouth-watering just hearing or reading about it.

Sadly, that was not the feeling I got reading through the menu. I felt the menu was rather limited and bland and I actually took a really long time to decide what I actually wanted to eat. We finally ordered the grilled salmon on vegetable and mash stack with roasted cherry tomatoes, rocket, pesto and balsamic drizzle and char-grilled bbq basted pork ribs with a side of fries.

When my salmon arrived, something didn’t seem right. It was supposed to be salmon on vegetable and mash stack – the salmon was only placed on green beans and I received no mash. The mash was then brought separately after we asked about it and we were then told that even though the menu says it’s a stack, the mash actually comes separately. I think the mash actually serves no purpose being served on the side. The mash was not nice at all. It tasted very buttery. The green beans had no seasoning, at least no seasoning that I could taste and although the rocket, tomatoes, pesto and balsamic drizzle was probably supposed to give some give some flavour to the fish, I don’t think it really adds anything to the dish.

From the taste I had of the ribs, I didn’t really enjoy it. The meat on the ribs from John Dory’s tastes better. The basting was tasty though.

They have a very limited beer selection (SA beers, Peroni and Windhoek). They did, however, have a wide selection of wines and cocktails.


Char-grilled BBQ basted pork ribs with a side of fries


Grilled salmon on vegetable and mash stack with roasted cherry tomatoes, rocket, pesto and balsamic drizzle

Prices range from R55 – R220. If I enjoyed the food I’d say it’s worth the price.

The service was terrible.

The restaurant wasn’t busy at all but our waiter, although he checked up on us, he was never around when we actually needed him. Our table had no serviettes. A table or two away from us was dirty for the duration of our meal (they left before we had even received our food) and another table had not even been set again once cleared. We also weren’t given a steak knife for the ribs and our cutlery on our table was not matched up accordingly.

The ambience isn’t really anything to rave about but then again it was a quiet night. The music was ok – not what I expected them to play though.

1/10. Probably won’t go back.

Have you been to Aarya? What did you think?

Oyster, Food and Wine Festival 2016 – Monte Casino

It's A Date, Let's Eat!, Meet Me At The Bar

Here’s a bit of a late one!

I have been crazy busy on my side and haven’t had much time (or data) to upload recent event pictures.

Here’s some pictures from this year’s Oyster, Food and Wine Festival 2016 that took place at Monte Casino.

We attended on the Friday which meant ample seating space. Unfortunately, there wasn’t much entertainment. Oysters and wine were great, although, there were many complaints of food poisoning from those who attended on the Saturday and Sunday. That was sad to hear because the oysters we had on the Friday were so fresh and yummy.

The prawns and rice was tasty too but I have to say that garlic butter prawns would’ve been so much better.

The cheese we had from Lorian’s Cheeses was fresh and tasty as usual. You can never go wrong with them!

We bought a bottle of champagne as well. I, unfortunately, can’t comment on whether it was good or not because I’m not really one for champagne.

Yes, it is months later (apologies!!!) but how did you find this year’s Oyster, Food and Wine Festival?