06 | June | 2011 | Lavender and Lime

It is Monday and I am doing Friday’s quiz posted by my friend PinkPolkaDot. Please see her blog if you would like to take part. Here are my answers:

1. Kimchi is a fermented condiment from which country?

Korean – this is thanks to reading Lara’s blog all about her one year stay in Korea, teaching English

2. Name three Asian greens?

Bok Choy, Choy Sum, Mustard Greens

3. If I talk about Fuerte, Pinkerton and Hass, what am I referring to?

Avocados – in season right now!

4. What is Tahini?

A paste made from Sesame seeds

5. Pad Thai is one of the national dishes of which country?

Thailand

6. What are the main ingredients of Pad Thai?

rice noodles, chicken, tamarind sauce, bean sprouts, fish sauce, coriander, lime and chillies (I am trying to figure out what I put in my Thai dishes)

7. What is Tamarind?

the tamarind fruit resembles a broad bean pod, and the pulp is used to make tamarind sauce by soaking it in water.

8. What is considered as the three ingredients of the Asian “holy trinity” in culinary terms?

chilli, garlic and ginger

9. What is the main difference between Scotch whiskey and Irish whiskey?

Whisky or Scotch, refers to whisky produced in Scotland and is barrel fermented in oak barrels. Irish Whiskey (notice the spelling differences) has to be fermented in wooden barrels.

10. Under what circumstances is Panga on SASSI’s green list?

I am still not convinced that SASSI is 100% right with its allocation of certain fishes to specific status’ but for Panga trawl bycatch is considered orange and linefished panha is green.

Tandy

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We have been to The Wilderness numerous times, and this is the first time we have seen Cinnamon Boutique. It is a lovely house, accessed via a boardwalk over the garden and is tranquil and welcoming. The hosts, Desmond and Johan, are wonderful and amusing. You would do well to book a table here for dinner if you are ever in the area as the setting and the evening will be memorable.

© cinnamon boutique guest house and restaurant

MARCH 2011

We started our evening with a whiskey at the bar, with Desmond asking us how on earth we could drink a single malt from Islay as it is so peaty! After slowly enjoying the warming pre dinner drink, and choosing our wine – De Grendel Merlot 2008, we were shown to our table overlooking the swimming pool.

The wine list is excellent and well priced and has a great ‘by the glass’ option. Our table was adorned with decent cutlery, linen napkins and a tea light that was covered and so did not disturb my vision. Out of a choice of 9 starters priced from R45 – R65 I chose the carpaccio of ostrich fillet (R65) and Dave chose the biltong dusted cheese soufflé (R55). Dave noticed that the biltong was not that evident. After our starters we were given a palate cleanser sorbet.

For our main course I decided to have the creamy garlic mussels (R75) to which Johan was most vocal about ‘how can you eat those things?’ Out of the 10 dishes on offer (R70 – R175) Dave chose the springbok bobotie (R130) which came with a great array of sambals. I did not have to ask for a bowl for the mussel shells which is impressive, even though expected.

The dessert list (R50 – R65) includes a cheese platter which is always a plus sign for me. I however chose the crème brûlée (R50) and was not disappointed.

The service was professional and unobtrusive and I can highly recommend a meal here if you are spending the weekend in this beautiful part of the Garden Route.

As an aside, we were not charged for our whiskey’s and we went back the next day to pay – it was appreciated.

Contact them on 044 877 1324

Tandy

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