Eateries of all Genera Straight Talkin’ No Punches Pulled Reviews


All Jazz Radio Logo Face Book1It’s getting to that time of the year when important choices need to be made, tough ones they are too. jeez, lots to ponder upon. I never really like this time of the year, but I guess both choices are and can be good, though mixing them isn’t a very good idea at all. I’m talking about two of my three favourite liquid refreshments, Beer and Pinotage. Summer is really good for beer but then again so is Pinotage under certain circumstances, I like to chill the Pinotage in the freezer for a wee bit, and never put any ice into any wine at any time, just a quick freeze chill will do it. Now the moral of this stunning disclosure is that no choice is really necessary ‘cause given the right occasion the choice will be made by the circumstance not the time, because it’s midday somewhere in the global village, therefore it’s drinking time.


Heritage day falls on the 24th September and is also known as National Braai Day (Barbeque Day) Get the braai ready it’s going to be a wonderful meaty, beery, Pinotage and potjie day to remember.


I see the annual Franschhoek Uncorked Festival is drawing close and runs on the 26th and 27th September. What could be better than tasting the wines of the Franschhoek Valley over that weekend, it looks like it going to be great just add wonderful food, awesome entertainment for the entire family. The hospitality offered by the participating estates will certainly enhance the entire weekends pleasure.

Find out more at: or mail or contact for any media info Pippa Pringle at


It’s National Apple Dumpling Day, an unofficial find holiday observed in the United States on September 17 of each year. However the Klutz in the Kitchen has decided it should be also included as an unofficial food holiday in South Africa too. The day celebrates the food item it is named for. Apple dumplings are fruit dessert.

These dessert items are made from an entire apple, which is cored, has butter and sugar added and is wrapped in dumpling dough before baking with a syrup. Apple dumplings may have additional flavourings added like rum or vanilla. The dumpling may be made from scratch or from purchased dough. The apple dumpling is the subject of a festival each year in Sinking Spring, Pennsylvania.1

National Apple Dumpling Day History

Apple Dumpling Day Photo by Chef Lee

Apple Dumpling Day Photo by Chef Lee

Dumplings are first mentioned in print documentation in the 17th century. These ancient food items were found in many cultures and included grains, vegetables, and fruit. Dumplings in ancient days were steamed, fried, and boiled depending on the food item and the culture. Dumplings range from small bits of dough like gnocchi to finger noodles like spatzle. In Europe, larger dumplings were made using local seasonings. Dumpling mixtures varied using flours, cereals, stale breads, potatoes or cheeses. 2 There is no documented mention of the evolution of the dumplings to the current day baked apple dumpling.

Celebration of National Apple Dumpling Day may involve learning to make the fruit dumpling for those who have never prepared them. If apple harvest season has begun, the day of celebration could include a trip to the orchard to pick apples to be prepared. Easy apple dumpling recipes using crescent rolls may be considered for use if children will be helping to bake the dessert. In areas where apple festivals and apple dumpling festivities are observed during the apple season, local restaurants may offer apple dumpling desserts for special sales on this day.


Todays Recipe

Beef Stroganoff or Beef Stroganov (Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Read more at

Beef Stroganoff

Beef Stroganoff

This is a quick .n easy version of stroganoff, using beef fillet thats seasoned with mustard and brandy instead of paprika. It takes no time to cook and it’s wonderfully tender and delicious – makes an expensive cut of meat go a long way too. Serve with noodles if you like, or some chips go down a treat. If you prefer, you could use some well-trimmed sirloin instead of fillet.

Totally yummolicious.


Serves: 4


600g beef fillet

25g butter

1 onion, thinly sliced

250g button mushrooms, thinly sliced

1 tbsp Dijon mustard

400ml beef stock

1 tbsp vegetable oil

2 heaped tbsp soured cream or crème fraiche

1 tbsp (or more) brandy (optional)
squeeze of lemon (optional)

finely chopped parsley

sea salt
to taste

freshly ground black pepper to taste


First prepare the beef fillet. Cut it into slices ½–1 cm thick, then slice these into strips about 1cm wide. Season the meat with salt and pepper and set it aside for a few minutes.

Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and continue to cook until both are soft. Stir the mustard into the pan, coating the onion and mushrooms thoroughly – we find it easier to add the mustard at this stage than to mix it into the stock. Pour the stock into the pan, then leave it to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set the pan aside for a few minutes.

In another large frying pan, heat the vegetable oil. When it’s smoking hot, add the strips of beef. Fry, stirring continuously, until the meat is browned on all sides. This should take about a minute at the most. If you want to flambé the beef, put the brandy in a ladle and carefully heat it over a flame. When the alcohol starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite. Immediately pour this over the beef and give it a quick stir. Stand well back when doing this and be very careful.

Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon. Sprinkle with parsley before serving.

Thanks to the Book or By Cook website for this great recipe


Durban Street Food Festival celebrates heritage

Publicity Matters

09/16/2015 10:20:17

A Durban Street Food Festival will be held in Morrison St and Environs on Heritage Weekend from 24-27 September.

Living the wise words of travel blogger Deborah Cater who aptly said: “You have to taste a culture to understand it,” there will be a festival of Durban Street Food over the Heritage Day long weekend, at Morrison Street and surrounds in acknowledging Heritage Day and honouring the city’s diverse cultures.

The Durban Street Food Festival will offer an extensive showcase of some of the city’s most interesting food, culturally specific fare, home grown staples and meals respecting various special diets. A diverse range of vendors and foodies will be displaying and selling their wares over the weekend, encouraging visitors to sample new and interesting food: organic fresh veggie dishes; “walkie-talkies” chicken street food; coconut water; craft beer; bunny chows; shisa nyama; halaal; vegan and vegetarian fare and avocado dishes. The organisers have also included sponsored stalls for local disadvantaged street traders to ensure that visitors can experience a truly unique and authentic range of fare from the streets of Durban.

The Festival will particularly showcase food representing Durban’s various diverse cultures, as well as food typically representing the cuisine of our city’s sister city networks.

Although food is the focus of the festival, the city’s many cultures will be further honoured through its performing arts – with a stage showcasing Durban’s finest – from jazz to hip-hop; comedy to acoustic; contemporary to traditional, in music and dance. The activities will include street dance battles to small theatre performances, comedy and musical acts and DJ’s. They will be hosting a series of workshops and presentations focused on food and street culture in Durban.

A feature on Heritage Day – which is alternately known as “National Braai Day” – will be a Guinness World Record attempt at the longest time spent braai-ing. Media personality / comedian Masood Boomgaard and friends are attempting to braai non-stop for 90 hours in a charity endeavour.

The festival programme and entertainment line-up will be family-friendly during the day, and will segue to a party atmosphere as the sun sets.

In essence the event is about showcasing Durban’s diverse authentic heritage, through its food and culture.

Durban Street Food Festival

24-27 September

8 Morrison St and Environs

Thursday 24 (Heritage Day): 11am until 10pm

Friday 25 Sept: 5pm until midnight

Saturday 26 Sept: 11am until midnight

Sunday 27 Sept: 11am until 10pm.


Four day special R150 pre-sale through website

Daily at the door: R50



For info, e-mail or contact Georgios Kretsos on 073 274 8649.


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