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Dining Out: Kitchen Maroo hits marks in flavours, textures, consistency

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Maroo is a very humble eatery that until this week seated 16 at four well-spaced tables while pop music played on the sound system. On Tuesday it announced on its Instagram page that it would offer food to go only. Its menu consists of about 20 items, with a good amount of repetition, such that cutlets of pork, chicken or vegetables can appear in sandwiches, in wraps, or with sauces and starch on the side.

In all, Maroo knows how to be practical and hits its marks in terms of flavours, textures and consistency. Kimchi here is made in house, as are sauces and salad dressings, I was told.

Maroo’s bulgogi sandwich ($13) — why not call it a bulgogi hoagie? — has quickly become a new favourite sandwich for myself and my son. On my own, I might not have combined bulgogi’s sweet-salty beef with cheddar

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The President hotel introduces a new chef and exciting new flavours

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Boasting over 11 years in the hospitality industry, Chef Jacques Swart joins The President Hotel following a career at 5-star hotel properties such as The Four Seasons Hotel in Westcliff and competing in various international competitions such as the 2012 IKA Culinary Olympics in Germany and the 2013 Dubai Culinary Championships as part of the South African Culinary team.

Rice paper wrap

“The new menu draws on the rich heritage of the hotel; offering new twists on old classics and a range of self-creating salads are now available at The Botany Café for health conscious, vegan and gluten-free guests. Each dish has been created to take our guests on an all-encompassing culinary journey, there is something to suit each palate,” comments Chef Jacques.

Visitors to The President Hotel can expect starters including Franschhoek trout mi-cuit with beetroot, rocket and fennel mayonnaise, mains featuring conchiglie pasta, sundried tomato and saffron topped

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