The other day, I had the most delicious breakfast at Olives and Plates on the Wits University West Campus.
The Prof. Paw paw wasn’t unlike other health options offered at various eateries, but the fresh sweet fruit and considerate presentation made this specific plate quite a joyous one to eat – allowing for one to add the yoghurt and nuts at one’s leisure or not at all if desired, which I thought was great. The service was patient and attentive.
Definitely worth the affaire!
I’d like to start by saying hi, I’m Tayla.
I am a qualified (although not practising) chef. I am an avid writer and eater hence this blog.
My goal is to give an interesting and entertaining insight into the Joburg food scene and my experiences thereof.
Which brings me to my first tale.
Tonight I dined at The Foundry. Located in Parktown North, it is a trendy, cosy restaurant. It was extremely noisy due to the tables and tables of people chattering away – if you’re looking for something DMC appropriate, then you should probably give this one a miss for
When I caught sight of the menu I was completely sold!
Admittedly, not the cheapest of places, but when you see and taste what you’ve ordered, all those thoughts of expense just go away and you are left alone with your little piece of heaven. I had the sausages and gnocchi – two lamb, one pork and one beef sausage seated next to a tumble of homemade potato gnocchi, a pile of wilted spinach and topped with caramelised onions. All of this sitting on the most amazing onion gravy. It was quite the tearjerker.
To accompany this I had a sparkly sweet strawberry cider – oh so refreshing. My companion had the pork belly with potato and cauliflower pureé and she also requested some of the parsnip pureé which the chef added happily. The plate was drizzled with a coffee gastrique and scattered with macadamia nuts.
I made sure I had a taste and it was positively delightful. I couldn’t really taste the nuts but still lovely!
To finish we shared a classic Eton Mess; as the name suggests, a wonderful, sticky mess of meringue, chantilly cream and berry compôte. A perfect end to the meal.
My food affaire with The Foundry was a passionate one and I believe that it will have to continue.