How to kick the birthday blues in the bum...

Ah ha...wouldn't you like to know...especially if you're about to turn........ah who cares, life is for living.

But - if you feel like creating extra extra cheer, don't wait around for someone to make you an old fashioned cake - make one yourself....a serious cake, not too fancy on the outside, but just delicious on the inside. Then put candles in it and sing happy birthday to yourself - jokes.

The cake I made myself was a Hot Milk Sponge, with lots of orange and lemon zest. The Boiled Butter Cream Icing - also known as Italian Meringue Icing is wonderfully messy to make and just the lightest puffiest icing you can imagine -totally worth it, after all it's your ......birthday!

All things Grand : the Bath House and the Fish Curry

The Bath House.

Just the kind of suite you need when your aquatic better half is always jumping in and out of the either the ocean or the pool. The Bath House has its own little pool and outdoor shower, not to mention nice armoirs and side-by-side deep old school baths for the girlie-girl in you. This lovely suite, is in a sort of Cuban style house hotel called The Grand, in Plettenberg Bay. It's a large light pink building at the far end of the Main Rd, on your right. Find it. It has the grooviest restaurant overlooking the Lagoon and what used to be the Lookout Beach side of Plett. The perfect place for a drink or a pot of Earl Grey tea thank you very much.

I'd like to mention the Fillet Prego Rolls, and the Grilled Prawns with the most delicious minted rice made by Lungile the chef....his fresh Kabeljou was one of the best pieces of fish I have ever eaten in my whole life. He gives it colour in the pan, and then pops it into the wood-burning oven so it retains its juice! Que Rico!

While spending an entire week at this wonderful establishment ( for that is surely what it is) I was lucky enough to taste a lot of Lungi's great food. We were there for the occasion of a wedding, and we celebrated life for the whole week prior to the wedding with long walks in the surrounding area like Robberg and Nature's Valley.
We also celebrated with lots of long dinners and Campari, Negronis and Bubbles bien sur....

One of these beautiful late April evenings we celebrated the birthday of my aquatic friend. I undertook making a Fish Curry, and I was up against the version my good friend Jeeva (from the Maharajah in Kloof Nek Rd 021 424 6607) makes. Needless to say I called him up and consulted him about the recipe. Most of my guests eat his curry once a week, and I knew what they wanted....

The Fish Curry.

1 - 1.5 kg Fresh Kabeljou / Kingklip / Firm white fish Fillets -skin off
1 tsp Black Mustard Seeds
1 tbsp Whole Cumin (Jeera)
2 medium Onions - finely chopped
4 tbsp Fish Masala, preferrably a Durban masala
2 Green Chillies - depending on your preference for heat
4 tbsp Tamarind - sticky black goooey stuff
1 tbsp Turmeric
3 tins Whole Peeled or 4 Fresh Tomatoes
2 tbsp Garlic and Ginger paste
2 bunches Fresh Coriander *
*to wash coriander well, fill a bowl/ sink with cold water and then wash your coriander gently shaking the sand off it as you seperate the stems. The sand should fall to the bottom of the bowl.
Repeat once.

Method :

In a pan heat some oil, add your chopped onion, garlic and ginger paste, mustard seeds, whole cumin, fish masala and turmeric. Cook gently until onions are very soft and the whole mixture is nice and mushy.

Now add you tomotoes and chillies and simmer slowly for ages, stir in the tamarind - 30 mins at least. Everything should start to come together in a sauce, use a masher to mush the tomatoes.

Just before you're ready to serve, poach your fish in the sauce, if it's very thick, add a little water. Then, let it rest for about 10 minutes before you serve it. Be careful not to overcook your fish, this is the most crucial stage, dont muck it up - ha ha. To test if it's done, you should gently break into the thickest part of the fish, it should be very white in colour and firm. If it is, take it off the heat immediately. Stir some of your very well washed coriander into the sauce.

Serve with your choice of Basmati rice, rotis, parathas, naan breads, pappadums, chutney, mango pickle, lime pickle, diced onion and tomato salad with a little grated carrot and lemon juice and lots more fresh coriander...

The Grand Cafe and Rooms, 27 Main Rd, Plettenberg Bay 044 533 3301

Maharajah Restaurant, Kloof Nek Rd ( opp Rafikis ) 021 424 6607

The Friendly Chef

I'm shit scared of heights, most people are, but I once jumped out of a tiny aeroplane, backwards, at 3000 ft – and it was one of the best things I've ever done. Sure, I could have died. And yet, an experience I had imagined as truly terrifying, was sublime, peaceful and strangely meditative.
Diving headlong into an entire world of sensory gastronomic delight is comparable. Watching my first light, yellow, sweet and sour lemon soufflé rise precariously, and tasting my own delicate handmade lamb ravioli was extraordinary. Understanding the laws, mechanics (and tricks) of the world of food is like skydiving: trusting, feeling, open-hearted, but working within a strict set of protocols. Which is also how you learn to enjoy cooking.

If you want to skydive in the safety of your own kitchen, then I’m reaching out to you.

Come fly with me.

Creating food that is nutritious as well as delightful to eat, and sharing this passion for cooking in a practical way with others, is wonderful.
Add recipes to your repertoire, spice up your life, eat healthier food, eat more delicious food, learn to fry an egg, how to stock your pantry...
Whatever the case - I'll come to your house and teach you how to cook or bake or make a delicious salad!
We can cook a 3-course meal, or your favourite dish, we can make chocolate éclairs, or I can show you some wonderful recipes, the old classics, the traditional showstoppers, or the new fashionable twists.

The point is that you feel comfortable in your kitchen and that the experience is hands on, informative and relaxed. You can take the class exclusively with me, with your best friends, with your children, your spouse or with your indispensable housekeeper.

This is how it works...

The class takes approximately three hours depending on what we're cooking.
I buy all the ingredients, and keep the slips, which are for your account. We can cook for as many
people as you like, as you will probably enjoy sitting down with your family or a friend or two to enjoy the meal. However if it’s just a class for you to learn from, we can cook just one of each dish.
The cost of the class is R600.00 per person.


To get your taste buds watering, I have created several proposed winter menus, but we can easily custom make one for you!

Classic Three-Course Menu
Fish Soup with Brandy
Ricotta Gnocchi with Porcini Mushroom Sauce
Dumplings with Plums and Cinnamon

Classic Three-Course Menu II
Salt Herring with Crème-Fraiche, Apples and Onion
Hand Made Tagliatelle with Braised Lamb Shoulder
Yoghurt Cake with Pistachios and Honey

Classic Three-Course Menu III
Timbale of Aubergine with Parmesan and Tomato
Braised Oxtail with Polenta
Julie's moist, warm dark Chocolate Cake with Cream

The Grand Café Menu
Shrimp Tempura
Kingklip or Sirloin Tagliata with Rocket and Parmesan
Vanilla Pannacotta with Berry Coulis

Back to Basics
Onions – chopping technique
Stock – the base of all good things
Soup – clear, cream, purée,
Jus – how to make the real envy gravy

To book a class or make an enquiry, please call:
Melisa Clayton aka The Friendly Chef
073 77 53 141
or email me : melisaclayton@gmail.com

Spotted in Plettenberg Bay

What have we here?

While enjoying a whole week of wedding festivities ( like in the old days, or eastern style countries) I encountered these beauties. These are "regte egte" porcini mushrooms from the pine forests around Plett and Knysna. Just another reason, apart from the natural splendidness of the place, to live there.

I found them at Robberg Seafood Safari in Plett, where we received wonderful service and where you can buy all sorts of fresh fish, spices, homemade ginger beer and mushrooms if you're lucky nakri.

Robberg Seafood Safari

Chris and Karin Kastern

044 533 0597