It is that time of the year
again, when all Gauteng residents escape to more desirable and delectable
destinations, albeit just for a moment – to soak up the sun and swim in the sea etc. etc..
Most of the Jozi (Johannesburg) restaurants, bars and local small street malls are shutdown
for the festive season. The owners, managers and waiters all take a much-needed
break, leaving the city deserted and traffic free. It is a time to braai
(barbecue), drink and be merry (Christmas is here again).
My holiday started
with a three-day break at my favourite weekend-away spot Rosendal. Please
follow link to previous post titled, The Rosendal experience is more than just
another country treat.
 |
| Road to Fiksburg |
I purchased a
18-200 lens for my new camera, the Sony NEX 5 and decided to shoot my Rosendal
experience up close. Included are visuals of our walks round town (visits to
the trading stores), our delicious food and a glimpse into
the variety of animals occupying the property.
He built a pond and
maintains a fabulous flower, vegetable and herb garden that adds to the country
retreat’s value adding experience. Situated in town, this man made country
utopia is nestled in between other properties, and is therefore without the
spectacular views of those homes situated on the edges of the town. The garden
and small animals on his property therefore provides an alternative
naturalistic environment to the already incredible surroundings.
I enjoy cooking, especially
at Rosendal. Having access to organically grown vegetables, salad leaves and
herbs makes the experience that much more desirable. Picking your own
ingredients surrounded by ducks, geese, birds and bees makes cooking an
ultimate pleasure. Showcased here is a pasta dish cooked for the weekend away’s Saturday
lunch.
Prawns with French shallots cooked in an Italian Arrabiata sauce with a
twist. Served with squid-ink pasta and broccoli as a side dish. The rich red of
the tomato sauce and pink hue of the prawns contrasts sharply with the green
vegetable; a visual feast for the eye and tasty combo.
Prawns Arrabiata served with squid-ink
pasta.
Slice a few French shallots (from Woolworths).
Finely
chop three green chilies (remove the seeds)
Also
chop three garlic gloves – or
minced (fresh and crunchy).
Heat a small quantity of olive oil in a pan.
Add the French shallots and chilies and fry
gently - till the shallots are almost soft and golden (sautéed).
Add the garlic and fry for just a few
moments –release the aroma.
Add a tin
or two of whole cherry tomatoes with the sauce (also from
Woolworths). Depending on the number of guests/servings.
Add the chopped leaves of a sprig of oregano (or two) to the
sauce (hand picked from Daniel’s herb garden). Alternatively add parsley – a more authentic approach.
Also
add a squirt of organic Italian tomato
paste (choice grade in a tube, also from Woolworths) to the cooking sauce.
Cook for a few minutes.
Add
the pre-cooked and shelled prawns
(also from Woolworths at R69.00) to the sauce including a batch of basil leaves and cook for a few minutes.
Cook
until heated through to blend
flavors.
Add
salt and pepper to taste.
Meanwhile
drop the bowtie shaped squid-ink pasta into
the lightly salted boiling water. When the pasta is cooked
al dente (about seven minutes), switch off the
flame and add a glass of cold water (stop the cooking of the pasta). Drain and set aside.
For
the lunch I also boiled some broccoli,
(their stems sliced down the middle at the thicker end - to speed up the
cooking time and more importantly to cook through evenly). Drain when
cooked; ensuring it retains its green colour and remains firm to the bite.
Serve with sprinkled lemon juice
(not too much), black pepper and grated Pecorino cheese.
P.S. Some Italian recipes state that you don’t grate cheese over this
seafood dish – I grated cheese over, as you can see.
Serve
on a platter with a delicious wine; our choice was a Haute Cabriere Chardonnay / Pinot Noir.
Recent developments in Rosendal.
Walks
through the town reveal constant changes in the local
businesses. The restaurant has changed ownership and with it comes a face lift –
a new style including menu revealing the owner and new chef’s personal touch.
In a small town like Rosendal such change is radical and brings a new dimension
to the hospitality rituals the country retreat has to offer.
The creative touch
of neo-sculptor Dahla Hulme is
evident. Her bold works, although utilitarian in function, has a very strong one-of-a-kind
sculptural quality. Visit her website to
view her work.
Other
notable changes are that of Sandra
Lemmer’s recent additions to the few noteworthy business spaces in town.
She has converted another landmark into a trading store photographed here.
Every angle and corner of this store is meticulously styled – her creative touch
is evident throughout.
From the very last tin at the very top of each of the
stacked products to the colour coded display’s of enamel jugs, basins and
pots at Enamel. Each room carefully arranged from an open-museum and or film set
perspective. These authentically recreated trading stores are strategically
positioned in the town and maintains the nostalgic bygone era of this very
special country retreat. In sharp contrast to the very commercial and
overcrowded Clarence an hour’s drive away.
This weekend away has most
certainly stirred up the holiday feelings within my blood and tomorrow morning
we are on our way on my way to Cape Town. We will spend one night in Knysna –
the beautiful Garden route.
