Nights in are about to become as much fun as nights out! Our friends at Petals have developed this Party in a Box:
We have absolutely loved seeing all the pictures of your plated-up Dish meals on social media. From this week, we're giving away a meal-for-four per week to the best-looking plate of food (or the best pic). To enter, all you need to do is tag our social media account (we're on Facebook, Instagram and Twitter), with the hashtag #howdoyoudish and we’ll pick the winner next Sunday. We can’t wait to see what you put together!
We developed Board By Dish to satisfy the need for a selection of tasty ‘eats’ that can just be unwrapped, and not require any further preparation or heating. They are substantial enough to add up to a meal, with a variety of items that cover the spectrum of dietary requirements (including vegan).
The menus follow several different themes, so that it’s easy to find one that suits your budget (click here to download the options). We’re also happy to tailor them to suit your needs.
We’re here to feed you.There’s seasonality to food, which goes beyond salad in summer and soup in winter. Summer is all about big events, society weddings and glamorous soirées. It’s not as if Capetonians hibernate in winter, but there’s a difference in how we socialise, which means that the type of catering we do also changes.The Dish Tuesday Special has become a fixture on the calendar, between May and August every year. We know of wine clubs that specially hold their tastings on Tuesdays, so that the catering is easy. For some families it’s the night of the week when everyone sits down to dinner, or perhaps it’s just the night that the regular cook takes a break.Tuesday Specials kick off on 8 May. We have a few new dishes up our sleeves (or is that under our aprons?). The vegetarian options we introduced in 2017 were hugely popular, so we’ll be building on that.
We’re also launching Office Lunch Thursday, which is a bit like the Dish Tuesday Specials, expect for the obvious differences indicated by the name. The menu will change weekly, and orders can be placed for delivery to your office.Technically, we don’t need cake to survive, in the same way as we need ‘proper’ food. But. A slice of moist cake, whether it’s accompanying elevenses or not, is food for the soul. Our pastry kitchen is headed by Andiswa, who bakes cakes of such gorgeousness that they deserve top billing. Hence May will also see the launch of our Cake of the Week.On the restaurant front, new menus launch this month at Cucina Labia and The Red Table. Theatre on the Bay will close for renovations from April until September.Watch your email inbox for weekly updates of menus and special offers!
Food is not something that happens in isolation. Cuisine is an expression of the surrounding culture, and we generally eat food in a convivial atmosphere amongst other people. Hence the "food and social" part of our name.
Food is often also enjoyed in partnership with drinks, whether wine or a variety of spirits, cocktails or beer. It is not only challenging, but also stimulating, for us to be asked to pair clients' drinks with complementary foods.
One of our favourite 'gigs' has been creating a pairing menu for the Three Ships range of whiskies. In putting the line-up together, we worked with a few of the classic whisky partners, to which we added a twist ... and a few of our own inventions. Our monthly whisky dinners at Garrett Bar have given us a fantastic database to draw on. If we say so ourselves, we think that the dried apple crisps are a fantastic carrier, in place of crackers.
After extensive renovations, the Sedgwick distillery in Wellington is now open for tours, during which you can taste their range of excellent whiskies, paired with five different 'dips'. The idea is that you take time to try each of them with the three different whiskies that accompany them. "It's all just whisky", you may say, but you'll be amazed at how different the experience is with each flavour combination.
Click hereto book online.
My drive home on Thursday evening involved a detour via the supermarket (let’s just say I wasn’t enthralled at the prospect of eating chicken for the third night in a row). Amongst the options was lamb mince, which is not something I often see, immediately available.
What’s a girl to do with lamb mince, other than koftas? And, if you’re going to make koftas you may as well go the whole hog (purely in a manner of speaking, of course) and do an entire Greek dinner. So, one thing led to another, resulting in a little themed evening on Friday.
However, I interfered in Aedan’s baklava at just the wrong time, in that I poured the syrup over the dish’s contents before it went into the oven. The result (still tasty, admittedly) was the not-quite praline version of baklava, which goes to show that anyone who gets me on their catering job – rather than one of my fabulous kitchen professionals – truly has the F team.