THE NEW DAWN

STEAK ON FIRE

E A T

•

D R I N K

•

L O V E

I S S U E 1 J U LY 2 0 1 8

DISHY MAGAZINE

CELEBRATING FOOD+DRINKS

EDITORS NOTE

THIS I

1

Issue No.

1

EDITORS NOTE

ISSUE EVERYONE CAN COOK BUT NOT EVERYONE CAN BE GREAT...

Let’s talk first love. Forget your fifth grade crush or the moment you realised Wonder Woman was the queen of badassery long before ...Galdot embodied the role. Food. There’s something peculiar and undoubtedly wondrous about four letter words.

There’s a lot of truth in them - even those we’d rather not recognise. I digress. After all, this is a love affair between a man and his food, not whatever that was.

Have you ever wondered what it would feel like to dine in the finest restaurants in town? If you got the chance to, would you know how to comport youself?

Don’t worry, the Dawn Issue of Dishy magazine has got your back. We will take an in-depth look at how to prepare yourself for a night of fine dining as well as give you pointers towards first class service recognition.

In our maiden issue, we also take a look at the qualities of fine dining service and task our writers with the differential quality standards to expect from two extremes: the kibandanski experience and the lucca experience. Quality is an unquestionable mark of excellence and we shall portray how both

extremes meet this benchmark. We invite you to walk with us down lanes that will leave you questioning moraity itself. We will show you how some silver linings outweigh the clouds that bore them to us.

We also shine the spot on the evolution of bachelorhood, which has led to men finding their “kitchen” feet.

See how the modern bachelor equips himself for the culinary arts in bachelor’s take with Kavii. He will show you what you need to have to allay those nights when you slept hungry because mama mboga closed shop before you got a chance to grab your pick for the day. Trust him, the self-dubbed ‘forever bachelor’.

On the Counter with Wasp takes you back to the days of How to Lose A Guy In 10 Days. The boy’s might have a few things to say the next time you bring bae to the game. You should consider these five rules dictating when she can or cannot tag along. They might save you some embarrassing situations.

Join us as we embark on this exploration of scenarios that our talented writers have chosen to share with us…

Amos Wainaina Chief Editor

2 CONTENT

TABLE OF CONTENT

CHEF CENTRAL

14

FOOD RECIPIE 1

6

MAMA NITILIE

18

KIBANDASY 24 LOCAL LICKS 45

PG 8 CHEF CENTRAL

Dishy Issue 1 JULY 2018. Published by DISHY, ALL RIGHTS RESERVED, MANAGING DIRECTOR Felix Musili.

EDITOR IN CHIEF Amos Wainaina. STAFF WRITER Ted Otieno, Ivy Wamahiga, Faith Chebet, Winny Mbugua.

CONTRIBUTORS Grace Alice , Mwanaidi Shishi , Nick Nick. DESIGN Sam Kyalo.

SALES INQUIRES Call Dishy 0718529093 EMAIL Info@dishymagazine.com / Tudishy@gmail.com

3 CONTENT WONDER BASKET

34

JUST BOOZE

40

DRINKS RECIPE 1

37

DISHY DELIGHT

5

FOOD RECIPIE 2

7

UNSULLIED 20

DOPE CONVERSATION

25

ON THE COUNTER

48

DRINKS RECIPE 2

38

WINE WITH ME

29

4 KITCHEN DELIGHT

THE BACHELORS TAKE

Beauty lies in simplicity. While this might hold true most of the time, it’s not always so in the kitchen. Join Kavii as he navigated the depth and breath of a bachelor’s kitchen must haves…

I

t’s not about how soon you get into marriage, it’s about how prepared you are for one. Fact; women are essential in our lives as they play key roles in out day to day undertakings. Let’s face it, long gone are the days when society dictated that the woman’s place be in the kitchen. So, let’s Talk….

Being an old school bachelor can be stressing at times; no food after work, empty fridge, the shops are closed as is the kibanda.

There is literally nothing you can do short of going to bed hungry if you’re not lucky enough to grab a pizza or a 3piecer on your way home. The most basic of bachelors owns very few utensils; a set of tea cups, a mug, half a dozen plates, 2-3 sufurias, a few spoons and forks and, let’s not forget the most essential utensil, a frying pan. As we all know, there are different levels of bachelorhood ranging from junior bachelors’ (late 20’s) to sergeant bachelors’ (clocking 38 and above). Today I want to talk to the Junior Bachelors. I will tell you why, these guys have no experience of being single, they have a fairly steady job, live right, eat bad but are obsessed with keeping in shape. They know how to prepare a few delicacies. They are still, however, dependent on sleep-overs and date nights where she will come over prepare something nice. Their kitchens are poorly stocked having the bare minimum for survival; noodles, eggs, alcohol and a packet of milk. Guys, it is high time we ‘own our space’.

Women are more strongly drawn to a man who knows his way around the kitchen. Ladies, wouldn’t you love it if you came home to a full course meal after an exhausting day at the office? It’s the pass so let’s start with the basics. First, make sure you have the right kitchen equipment and that you know exactly how to use them. In this case, quality trounces quantity every single time. Here are a few useful pointers on brandishing big fat chef’s knives and other various kitchenware for your bachelor’s kitchen.

Chopping Board It is really impressive for a bachelor to have a chopping board in his kitchen. Most of us just use any flat surface as our chopping board (sanitation guys). It comes in handy for chopping vegetables and for dicing meat as well as the afore mentioned aesthetic value of bringing together the whole kitchen décor. A must have guys, no discussions here.

Oven Mitt and a ‘Kamata’ “Kamata” is a Swahili word that means to hold. A kamta is basically a flat piece of metal that is curved so that it fits around a sufuria.It comes in handy when holding sufurias that don’t have handles. It’s the perfect tool when cooking Ugali as you don’t burn either your fingers or your dishcloth. For those doing a bit of baking, oven mitts are a must have.

Chef’s Knife This a fairly sharp knife with a more comfortable handle that eases workflow in the kitchen. I’m not talking about the simple made in China knife here. This knife is custom made to meet the daily needs of a master chef. Get one, test it out and see the difference it makes.

Toaster, Sandwich maker or a Griddle For a quick easy breakfast, a toaster or sandwich maker comes in handy. If you’re having friends over for a party and are in dire need of easy to make snacks then the griddle is your best choice. For those of you wondering what this contraption is, it is device with a broad flat surface that is powered by either gas, coal or electricity. I’m sure you can see how this can come in handy. With the griddle one can achieve awesome grill quality on burgers and steaks as well as make multiple pancakes at a go; a useful piece of cookware.

Skillet This is not the ordinary frying pan. It’s much deeper and can be used for various purposes such as caramelizing your veggies, browning your meat, making omelets, frittatas, pancakes, cornbread and just about anything else you damn well please. Most of the skillets out there are Non-stick which eases cleaning considerably (if you do it right) and has the added advantage of lengthening the utensils lifecycle. It comes in handy due to its multiple applications.

Wooden Spoons These will save you a lot of hustle when you want to stir, mix and taste what you’re whipping up. Wooden spoons won’t scratch your delicate frying pans, sauce pans and thus alleviating the need to replace them every now and then.

They also reduce the likelihood of burning your serving spoons (speaking from experience).

Rice cooker For those of you who can’t measure to save your lives, meet the rice cooker. This wonderful piece of human ingenuity ensures that your rice gets cooked perfectly every time (as long as you follow the instructions on the manual). No more Ugwali (overcooked rice that looks like a failed ugali experiment).

Crockpot Similar to a rice cooker but all rounded. It cooks just about anything at low temperature. Its major drawback is that it takes time due to the low temperature requirement and thus calls for boundless patience. It has the major advantage of never overcooking your food. Something about the low, gradual heat causes flavors to melt together and magnify.

A must-have for busy bachelors who miss home-cooked goodness.

Blender A respectable blender turns tomatoes, onions and lime juice into salsa. Blending frozen margaritas? They can be done at the touch of a button. Mixing smoothies or the perfect juices for an after-work out snack? It simply works magic. Just prepare the ingredients, put them in the blender screw the lid on, press a button and presto, you have your heart’s desire.

Gentlemen, we now have the right utensils. I will take you the journey with the aim of making your bachelor stay worth-while. Ladies you can also take hints, and don’t do the normal cliché tie, watch and belt gifts, surprise your man and see the magic. Thank me later. Hit me up with your feedback on Foreverbachelor@dishymagazine.com

5 DISHY DELIGHT

FINE DINING DEMYSTIFIED The Dos and Don’ts of Fine Dining

Having your dinner in a posh place is one of the many highlights of being an adult. From the moment you step through the door to the retrieval of your coat upon departure, fine dining restaurants are fancy fortresses that operate on complex systems and procedures designed to enhance and ease a comfortable experience for you, the guest. We are spoilt with some of the best fresh produce in the world and as such have amassed a collection of restaurants and chefs that are highly renowned on the continent stage.

Unfortunately, proper fine dining places are also a special treat for most and as such, don’t come with a handbook for first time users, until now that is. Please enjoy this concise guide to getting the most out of your next visit.

What is fine dining?

Just because they pour your Heineken into a glass and the waiter’s in a bow-tie, doesn’t mean it’s fine dining. A fine dining restaurant is one which generally offers a diverse menu (around ten courses) with matched wines, has a different wine glass for every grape, provides fresh cutlery for every dish, changes their menu daily to suit market availability and has about three times the staff on a shift as anywhere else.

If you’re unsure then ask – fine dining places pride themselves as such whereas fun dining places eschew all the bells and whistles for a more casual experience.

However, as I drive you through, I won’t dwell in the cliché Napkin story, nor tell you the cutlery bit. I am tempted to start with the, what to wear but that’s a story for another day.

What I think you should know is : Confirm your booking.

This may seem like a boring and obvious first point to make, but it’s probably the most important one to get right. Mess this up and you won’t even make it to canapés. So make sure you’ve contacted the restaurant on that specific day, checked the address and made sure they know about any allergies or dietary requirements you or your guest may have. The more tools you give the restaurant to do their job, the better they’ll be at it.

Relax.

You’ve checked your booking, donned some fresh threads and arrived on time, your work is almost done. Once you step into the dining room, the restaurant’s stringent hospitality standards will come into play and you, the guest, will be looked after. Let them take your coat upon entry (take your wallet out first, you’ll need it in about three hours’ time). You’ll be offered still, sparkling or tap water. Pick one, and watch in awe as different waiters somehow top up the correct water for different diners all evening (fun fact: they use maps in discreet locations to communicate who’s drinking what). Once you’ve been sat, you can generally get comfortable and settle in for a couple of decent hours of gastronomical excellence.

Phone.

I don’t care if there’s a Pikachu under the table next to you, or what level of Candy Crush you’re on – keep. It. In. Your. Pocket. Whether you’re here to lock down a big business deal, or you’re taking your best gal out for a fancy feast, there is no place for your smartphone at the dinner table. Make eye contact and engage your guest(s) the old fashioned way, with dazzling conversation and your razor sharp wit.

Winding down.

Alright, you’re done eating. You’ve made it this far.

The food’s been delicious, the wine’s gone down smoothly and you’re possibly sipping a final digestive for the evening. If you’d like the bill then you won’t need to look far, nice restaurants have them ready to go whenever the desserts have been ordered to avoid delay. Just subtly grab your server’s attention and ask. Drunkenly scribbling your signature in the air to signify that you’d like to pay is not an acceptable practice in ANY culture.

Tipping.

While it’s not as common a practice, it is still customary to reward good service. Your waiter for the evening, in a high-class venue, gets paid about the same as someone’s hourly wage somewhere, and is expected to remember every ingredient in over a dozen dishes, a plethora of different cheeses, wines, service protocols and your name. Your gratitude for the experience should not be in question. Ten percent of the bill is an acceptable amount for a good night’s service.

There you go, a quick 101 on the ins and outs of appreciating the occasional top-tier restaurant dinner.

Next time you plan a night of fine dining, put my advice to the test. I assure you that you shall appreciate the pointers and enjoy the ease and quality of your experience.

6 FOOD RECIPE - BREAK FAST

Bagel Egg in a Hole with Smashed Avocado Prep Time: 5 minutes Total Time: 15 minutes Ingredients: •1 whole grain bagel •1 tablespoon softened unsalted butter •2 large eggs •1 small, ripe Hass avocado •1/4 teaspoon kosher salt, plus additional to taste •1/8 teaspoon black pepper •1/4 teaspoon red pepper flakes (optional) •Chopped fresh herbs: cilantro, parsley, chives, etc.

Directions: Slice bagel in half. If the hole is very small, tear out some of the center to make it larger or use a round cookie cutter, small juice glass, or biscuit cutter to cut a larger hole.

Lightly spread the cut sides of the bagel with butter. In a small bowl, mash the avocado with the salt, black pepper, and red pepper flakes (if using). Taste and add additional seasoning if desired.

For each bagel half: Heat a non-stick skillet over medium.

Place the bagel in the skillet butter-side down. Let toast a few minutes until golden, then flip and place on a plate, toasted side up. Spread the cut side with mashed avocado. Return the bagel to the skillet, avocado-side up. Crack an egg in the center of the hole (for easier transfer, you can also crack the egg in a small bowl, then gently pour it into the hole), then cover the skillet and let cook until the egg is set, about 3 minutes for a medium-soft yolks (if your skillet does not have a lid, you can also place a sheet pan over the top—the idea is to trap heat to cook the egg more quickly). Transfer to a serving plate, sprinkle with any desired toppings. Enjoy immediately.

7 FOOD RECIPE BREAK FAST

Fried Hard Boiled Eggs with Sweet and Sour Sauce When it comes to eggs, you can really use your imagination. Here, we have them boiled, then fried, and finally plated with a sweet, sour and savory sauce.

Ingredients For the eggs: •5 pcs Healthy Options All-Natural Eggs •½ cup Bob’s Red Mill All-Purpose Flour •½ cup Energ Bread Crumbs •Spectrum Canola Oil for deep frying For the sauce: •½ bulb White Onion, sliced •½ pc Red Bell Pepper, sliced •½ pc Carrot, sliced thinly •1 pack Pineapple Chunks, with juice •2 Tbsp Cadia Wildflower Honey •2 Tbsp San-J Tamari •1 Tbsp Oyster Sauce •1/3 cup Cadia Catsup •¼ cup Water •Sea Salt and Pepper to taste •Cilantro leaves for garnis

Procedure 1. Boil 4 eggs for 9 minutes then immediately cool in ice water. Peel and dry.

2. Place flour, bread crumbs, and 1 beaten egg in separate containers.

3. Roll cooked eggs in flour, dredge in beaten eggs, and then roll breadcrumbs. Chill for 10 minutes.

4. Heat up enough oil to deep fry the eggs at 165°C/330°F. Deep fry until golden brown.

5. Pat off excess oil with paper towels.

6. Sauté onions, bell pepper and carrots for about 2 minutes.

7. Add in the rest of the ingredients. Season with salt and pepper. Simmer on low heat for 10 minutes.

8. Spoon sauce onto a plate. Top with halved eggs and garnish with cilantro leaves.

8 FOOD RECIPE - MAIN COURSE

Creamy Chicken Marsala A creamy and delicious classic italian dish that is ready in under 30 minutes! The creamy sauce is full of flavor and mushrooms and will be one of the best things that you make!

Ingredients •4 boneless skinless chicken breasts, thinly sliced* •salt and pepper •2 tablespoons olive oil •1½ cups sliced mushrooms •½ cup Marsala wine** see note •½ cup chicken broth •1 cup heavy whipping cream •1 teaspoon ground mustard •1 teaspoon garlic powder •Fresh Chopped Parsley for garnish

Instructions 1.In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.

2.Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

Notes *I like to slice my chicken breasts in half or buy them thinly sliced so that they cook quickly and easily. ** The alcohol in the marsala wine burns off during the cooking process. If you are worried about cooking with wine, they say this recipe makes a good substitute.

1/4 cup of white grape juice 1 tablespoon vanilla extract

9

FOOD RECIPE - MAIN COURSE

Chicken Cordon Bleu II Ingredients 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream Add all ingredients to list

Directions •Prep 15 m •Cook 45 m •Ready In 1 h 1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

10 FOOD RECIPE - DESSERT

White ChocolateCranberry Cheesecake

How to Make It Step 1 Prepare Topping: Bring first 2 ingredients and 1/4 cup water to This cake is the perfect ending to a meal—from the a boil in a 3-qt. saucepan over medium-high heat, stirring often. deep red cranberry topping to the velvety smooth Boil, stirring often, 6 to 8 minutes or until mixture thickens to a comforting bites. syrup-like consistency. Remove from heat, and stir in jam. Cool completely (about 1 hour). Cover and chill 8 hours.

Ingredients Step 2 •CRANBERRY TOPPING Meanwhile, prepare Piecrust: Preheat oven to 350°. Pulse wafer •1 (12-oz.) package fresh cranberries cookies and chopped semisweet chocolate in a food processor •1 cup sugar 8 to 10 times or until mixture resembles fine crumbs. Stir togeth•1/2 cup seedless raspberry jam er crumb mixture, melted butter, and 1/3 cup sugar; firmly press •PIECRUST on bottom, up sides, and onto lip of a lightly greased 10-inch pie •1 (9-oz.) package chocolate wafer cookies plate. Bake 10 minutes. Transfer to a wire rack, and cool •1/2 (4-oz.) semisweet chocolate baking bar, completely (about 30 minutes). Reduce oven temperature to chopped 325°.

•1/2 cup butter, melted Step 3 •1/3 cup sugar Prepare Filling: Microwave white chocolate and whipping cream •CHEESECAKE FILLING at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and •1 (6-oz.) package white chocolate baking squares, smooth, stirring at 30-second intervals. chopped Step 4 •1/4 cup whipping cream Beat cream cheese, flour, and 1/3 cup sugar at medium speed •2 (8-oz.) packages cream cheese, softened with an electric mixer 1 minute or until creamy and smooth. Add •2 tablespoons all-purpose flour eggs, 1 at a time, beating just until blended after each •1/3 cup sugar addition. Add cranberries, next 2 ingredients, and white choco•4 large eggs late mixture. Beat at low speed just until blended. Spoon batter •1/2 cup chopped sweetened dried cranberries into prepared crust.

•1/2 (4-oz.) semisweet chocolate baking bar, finely Step 5 chopped Bake at 325° for 30 to 35 minutes or until set. Cool completely •1/4 cup amaretto liqueur on a wire rack (about 2 hours). Cover and chill 8 hours. Spoon •GARNISH topping over pie before serving.

•Fresh mint leaves

11 FOOD RECIPE - DESSERT

Lemon Bar Cheesecake This indulgent recipe marries two delicious desserts: lemon bars and cheesecake. Using a dark springform pan ensures a golden brown crust without having to bake before adding the filling.

Ingredients •2 cups all-purpose flour •1/2 cup powdered sugar •1/4 teaspoon salt •1/2 cup cold butter, cubed •2 egg yolks •1 to 2 Tbsp. ice-cold water •4 (8-oz.) packages cream cheese, softened •1 cup granulated sugar 4 large eggs •2 teaspoons vanilla extract •2 cups Quick and Easy Lemon Curd, divided •Candied Lemon Slices (optional) How to Make It Step 1 Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 Tbsp. ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbsp. remaining ice-cold water, 1 tsp. at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.

Step 2 Roll dough into a 14-inch circle on a lightly floured

surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes.

Step 3 Meanwhile, preheat oven to 325°. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth.

Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.

Step 4 Pour two-thirds of cheesecake batter (about 4 cups) into ] prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan.

Step 5 Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.)

Cool completely in pan on a wire rack (about 1 hour).

Cover and chill 8 to 24 hours.

Step 6 Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.

12 FOOD STYLING

Food

styling

13 FOOD STYLING

Photographer Felix Kavii of dishy magazine

14 CHEF CENTRAL

OPENING THE LID ON

Kempinski chef Marias

It takes more than just cooking prowess to make a master chef. Franky Wawira talks to Maius Ackermann about his journey to Executive Chef for Kempinski Nairobi and Mara…

F

rom cockroaches to exotic birds, Chef Marius Ackermann of Villa Rosa Kempinski, can truly say he’s tried it all. He talks to Dishy.

Marius Ackermann, the Executive Chef at Villa Rosa Kempinski (Nairobi) and Olare Mara Kempinski (Masai Mara), has the equivalent of a professor’s resume when it comes to culinary arts.

Previously at The Globe, the best fine dining establishment in Saudi Arabia, he shifted to Kempinski at Jakarta, Indonesia in search of unique experiences. He wished to one day visit Africa and often discussed it with his wife, only to get a job offer at Kempinksi, Kenya. He speaks to Dishy about eating roaches and his lessons.

The biggest mistake you’ve made in the kitchen…

That’s a difficult question to answer. We work on our guests and improve day in day out but in most kitchens, whether à la carte or fine dining, once that day’s service is done, we close the chapter.

The team works all night and considering how stressful the environment can be…well, let’s just say I have seen chefs throw hot pans at each other. Luckily no one got hurt, but you get the picture. At the end of each service, we have made it a tradition to sit down and have a beer.

What are some of the highlights of your career so far?

In Saudi Arabia I worked at the best fine dining restaurant, The Globe. I cooked for the Crown Prince and a number of heads of state. I have also received 16 points out of 20 at the Gault Millau in Austria. The Gault Millau rates on a scale of 1 to 20, with 20 as the highest. Restaurants below 10 points are almost never listed. The points are awarded based on the quality of food, with comments about service, price or the atmosphere of the restaurant given separately.

What’s the worst meal you have ever had?

When I was in Thailand and Cambodia, I had cockroaches. You’d expect that to be number one on my list, however, it’s not the case. Sometime back, I attended a conference in Beirut. They were serving a special, a small little bird, I think it was fried. We did a blind tasting — it was small, with tender young bones, eaten as a whole. Just one bite, it was like eating a fish with its skeleton.

What is the key lesson you have learnt through out your career?

Patience. Kitchens are not the same anymore.

When I first started, my head chef had a military background. We called it kitchen brigade because of the ranking all the way to the senior sous-chef.

Right now, you can’t just shout at a chef — it will cost you.

You once said that tambourine was your favourite so what should we expect from Kempinski restaurants this new year?

For Tambourine we will not change too much. We already did the required changes last year. We originally had a belly dancer then an oud player and now we have both. Culinary wise, we are adopting some Arabic mix grills that can be placed on the table.

88 – We are working on a few renovations; a new Chinese menu and we now have a new Chinese chef who will now make authentic Chinese food.

Lucca – We have a new Italian chef, who’s fresh from Italy. He’s a great addition because we are switching to trattoria style and that’s his speciality.

15 CHEF CENTRAL

It takes more than just cooking prowess to make a master chef.

Franky Wawira talks to Marius Ackermann about his journey to Executive Chef for Kempinski Nairobi and Mara‌

16 CHEF CRONICLES

The Hot Seat Chef Bennett of Ebru TV’s Hot Plate “I beleive in planting trees under whose shade I do not plan to sit.” Noble words from a formerly aspiring priest-cum-chef with a show on Ebru TV alongside co-host Claire Karatu Q . “When I grow up mom, I want to be a priest.” These are not words you normaly hear from your child. How did a love for priesthood turn into a master in the kitchen?

A. My mother being a personal chef worked for priests and I would always tag along on weekends just to hang out. Little by little, as I helped out, the craft grew on me and my interests simultaneously switched.

Q. What do you find most exciting about being a chef?

A. The greatest gift in life is to find passion in your purpose and vice versa. In my line of work, I find purpose seeing how much joy my food brings people.

Q. Which chef would you sell a kidney just to work with?

A. Laughs. A kidney might be a bit extreem, but I think I would consider Fairmont Kenya’s group executive chef, Doxis Bekris. She was formerly a complex curlinart director at Westin Resort and Ramanos Luxury Camp Collection.

Q. What are some of the challanges you’ve experinced and what would you suggest be done to improve them?

A. The biggest challenge is knowing where to get a job, because most big hotels just provide internship and after that,. it all hits a wall. I would recomend a chefs union that helps teach and grow young talents through experiences enough to even consider running their own businesses.

Q. If today was your last day on Earth, what would be your last meal?

A. Murgh makhani, otherwise known as butter chicken. It is absolutely to die for, especially if made in a tandoor (traditional clay oven), which helps balance out flavours and adds the natural flavour of charcoal or firewood to the food, then served accompanied by naan.

Q. Sounds divine. If you were stuck on an island, what are the two main things you would take with you?

A. Soy sauce and cheese. Soy sauce because of all the fish and wild meat I would probably be eating, and cheese because...well, it’s cheese. It works with almost anything and everything; even on its own — it’s a perfect snack.

From dreams of priesthood to cooking on TV. Find out how Ebru TV’s chef Bennet got his inspiration tango in the kitchen.

17

18 MAMA NITILIE

Katilesi

19

K

aribuni wadau, usitiwe na kiwewe hataa kwani ushafika kwenye jukwaa la mapishi yangu, mama nitilie. Hapa nitakupa ricipe mingi na jinsi ya matayarisho yake , kwa njia rahisi tena ya kufaana. Si mapochopocho, si mlo mku... usibanduke katu, rai kaa kitako tutie ndani pamoja. Usiogope kusisitiza mama nitilie ukipenda niite MWANAIDI SHISHI. Leo tunapotandaza mkeka kwenye veranda tumo tayari kuandaa , mlo wa kusisimua. Huku pwani kwetu, ni kiteremsho haswaa masaa ya jioni na kahawa tamu ama asubuhi na chai kama Kiamsha Kinywa. Pia inaweza teremshwa na sharubati haswa ya kanana. Pepeta jiko tayari kutayarisha Katilesi au ukipenda kwa kimombo iite Potato Cutlets, bateta champs ama cutlass

VINAVYOHITAJIKA: •Nyama kima/kusaga •Mayai 3yaliyochanganywa •Viazi/mbatata 8 •Chumvi kiasi •Dania/giligilani iliyokatwakatwa •Pilipili manga iliyosagwa •Thomo kiasi iliyopondwa •Mafuta ya kupikia NAMNA YA KUTAYARISHA 1.Weka keema ndani ya sufuria,ongeza chumvi kiasi,thomo,pilipili manga teleka jikoni ichemke ikauke hadi kuiva.

2.Epua na iwache ipoe kisha ongeza kitungu maji na dania na uchanganye mchanganyiko huo vizuri 3.Chemsha viazi hadi viive,epua na uvitoe maganda 4.Ponda viazi katika bakuli swafi ukiongeza chumvi na maji ya limau kama utapenda(hakikisha viazi viwe bado moto ili kupata mchanganyiko laini) 5.Weka mchanganyiko wa viazi kiasi katika kiganja chako chamkono nautengeze mfano wa duara,kisha fanya shimo kiasi chakuijaza keema yako na ufunike shimo lile kwa mchanganyanyiko wa viazi.

6.Rudia hadi umalize mchanganyiko wako 7.Teleka karai lako la mafuta motoni,yakishapatamoto chovya maduara yale ktk mayai yako uliyoyapiga kisha tia kwenye chenga za mkate(breadcrumbs)na uyapike hadi kupata rangi nzuri yakuvutia 8.Epua katlesi zako ziko tayari kuliwa kwa juice ama hata chai N/B: unaeza ongeza chenga zamkate iwapo mchanganyiko wa viazi vyako utalainika sana!!

Enjoi na pilipili ya ukwaju kwenye sharubati

EAT • DRINK • LOVE

20 UNSULLIED

Finding my way to the CASA Burger…

“

W

hen we first met Hannah, the wondrously mopey mid 20’s heroine of HBO’S hit series, GIRLS, she seemed to have more strikes against her than our country’s current scandalous state. Her parents cut off her monthly stipend and her boss refused to turn her unpaid internship into a real job.

Her atonal lover explored his sex fantasies on her awkwardly untitulated body. She lived in New York city. She majored in English yet, offsetting all those quirks and

Sometimes, getting stood up could be the silver lining to your cloud. Wawira recounts how she went for a blind date only to discover one of the best burgers in town.

risk factors, is a powerful defence: Girlfriends. Just like most of us she had a tight knit network of friends. Mine in particular are 3 female confederates (one best friend and two sturdy runners up).

While none of them can offer any sugar daddy related type of support. They are at least my emotional tourniquets. Between our schedules and family, we find time to talk about the current state of our lives more often than we meet. The unpleasant part is, they constantly set me up for blind dates.The thing about being the only single girl in a group of girlfriends is that they live

21 UNSULLIED

vicariously through you and, picking out a date becomes a group activity. So I like new meeting new people; that’s part of my job. On the other hand, I hate blind dates.

The thought of being on one makes me feel like my body is tied up in knots. Yeap, that uncomfortable. It took them a while to get me to say yes to one (against my better judgement). The only highlight was that we would meet at our regular spot, Coffee Casa. Trust me on this, it’s the best spot for a first date. It’s located at Doctor’s Park on 3rd Parklands Avenue next to Aga Khan Hospital.

Coffee Casa fills me with utmost joy due to its creative chic and modern vogue aesthetics. It’s such an original space. The

22 UNSULLIED

main theme is the bold yet so delicate use of chalk board which are not even painted on but done by hand. It has a well thought out floor plan that includes an open kitchen and a doorway that leads to a sort of deck that is very conducive for ‘group therapy’ aka the bar section.

He stood me up!!! I got there after spending most of the afternoon picking out what to wear, wondering if he was even making an effort to look good. In my experience, some guys just don’t. I got there waited a bit then decided to get some lonesome therapy. An hour and a half later and he still had not shown up. I wouldn’t wait anymore. All the while I was thinking “maybe he could just be stuck in traffic”. The denial. Maybe I’ll get some more wine and wait a while longer. I soon got angry as I couldn’t believe that I was being stood up. Before I could go through the five stages of grief, however, the burger I had ordered was served.

The Casa Burger. Just looking at its size made me happy, you know what they say about size, but sad because how in the

23 UNSULLIED

world was I to fit all that in my mouth?? The proportions seemed wrong but who cared, I got stood up and I was going to fill myself with burger goodness. A burger is not just about the meat but the company it keeps as well. From the crunch of the lettuce to the smokiness of the bacon, the pungent spice of the mustard to the sweetness of the ketchup; in this case the casa sauce which had a creamy consistency filled with flavours of mushroom and avocado, and the egg. This was indeed a flavourful juicy treat. After the first bite, I decided to have it packed to go. No one needed to see the massacre that I was about to perpetrate on this gift from above; it would scar them for life. Blind dates are the worst and Casa burgers are definitely on the top 5 list of best burgers in Nairobi. Remember, everything tastes better eaten with bare hands. If you are not into that it’s cool too. So much for trustee girlfriends.

24 KIBANDASKI

Kibandanski Chronicles…

“

Wasp takes a date to join his friend for lunch. Ever heard of a diamond in the ruff? This place exceeds expectations in both quality of service and food.

I

have this friend , Felo, who wouldn’t shut up about this joint he frequents for lunch. On this specific day I decided to make him put up or shut up. I would join him for lunch and form my own opinion of the place.

It was 3:00pm and we made our way to City market. You know the place; buzzing with the hubbub of commerce at every corner, stinking of a unique mixture of fresh and nearly rancid meat, flowers sweetening the scent to an almost unbearable sweetness and shoe shiners calling out to potential customers. You understand my reluctance to follow Fela here.

The scent of nyama choma was the first indicator that there was more to this place.

We walked in and I noticed a blackboard with M.N Tropical Dishes written in bold white lettering. You see, Fela had told me that he was taking me to a place called kwa Musyoka. Imagine my surprise when we walked into the Tropical Dishes place.

Musyoka ( the supposed owner) welcomed us with a tell tale sigh of relief. We had apparently come in at the best time. Due to its locality, the place enjoyed some form of Monopoly during normal lunch rush (12-2pm). Walking in at 3pm assured us of both quality food and specialised treatment. Felo, being a regular, placed our order for fish with ugali. He then went on to select which part of the fish we were to have (the tail end). You have to understand that Musyoka was made for this kind of work, he did not need to write down orders or anything. He has a mind like a steel trap and thus never gets the orders wrong.

With our order placed, I took the opportunity to survey the place. It is a small place, not miniscule but small. It sported ten tables each having four seats, two fans and a grey refrigerator in the corner. The four pillars further minimised the space occupied by Tropical Dishes. The heat radiating through the place gave credence to the need for the two fans. I could only imagine the stifling heat during the lunch rush since the fans made minimal difference at this time. Owing to the small work area, the tables were a bit cramped and you could only fit one person at a time while moving from one point to another within the premises.

At this particular point in time, the place was largely vacant. We were seated at a table across two huge men who were done with their meal and were mosly trading stories in their mother tongue.

In defiance of everything that I had seen, our food was placed before us in a record three minutes. Pretty fast, right? The aroma of the fish filled my mouth with saliva and at the sight of the ugali and bowl of soup, my stomach rumbled. I was really hungry. Before digging in, however, we had to clean our hands. The washing was to take place at an aluminum tank with two taps on opposite side and a pipe filling it with water. To my surprise, the water wasn’t cold ( not hot either) and was mixed with lemon extract and soap. As a rule, I only use soap at home or in a place that I frequents ( don’t ask me why), so I opted for cold water to clean my hands.

We navigated our way back to the table and got down to business. It is said that a hungry man will find anything he eats to be the best they’ve ever had. I can neither agree or disagree with this statement but I can honestly say that the food exceeded any prior expectations I might have had. To

top it off, the pilipili here was amazing. It was so effective, it gave Indian cuisine a run for their money. I don’t drink water as much as I should and here Felo was knocking back glass after glass. I would soon join him; after the pilipili had taken effect anyway.

We finished eating and each grabbed a toothpick after washing our hands. At Musyoka’s, you eat first and pay later. The bill was brought to our table and we made our way towards the exit. A talkative lady sat at the small entrance /exit. Word had it that she is Musyoka’s wife. She was complaining to one of the workers about a broken mop. We gave her our receipt and Felo paid via Paybill.

We were leaving and I showed Felo the M. N blackboard there. Just then the payment confirmation text buzzed on his phone...Confirmed *** paid to Mary Njoki? So this place wasn’t owned by Musyoka then but by ‘his wife’

25 DOPE CONVERSATION

dope

conversation

T

oday our dope conversation comes from, talented and perfectionist Gladys Wangechi who takes us through a morning breakfast treat of banana pancakes with a twist as she explores the love and ease of AAJAB FLOUR in making such a Dishy dish. Tickle your taste buds as she gives her style of preparation and feel free to indulge on our conversation to learn more ways to do the same and more tricks to employ in your breakfast treat.

RECIPE “Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.”

INGREDIENTS 1 cup Aajab flour 1 tablespoon white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg, beaten 1 cup milk 2 tablespoons vegetable oil 2 ripe bananas, mashed Add all ingredients to list…

with Gladys Wangechi METHODOLOGY -Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

-Stir flour mixture into banana mixture; batter will be slightly lumpy.

-Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

-Finish by garnishing it with syrup of your choice, I used Chocolate, my preference. My drink of choice was coffee.

26 WEAPON OF TRADE 1

LG SIGNATURE INSTAVIEW REFRIGERATOR Meet Your Coolest Match With options including Side-By-Side, French 3-Door and 4-Door models, you can find the InstaView™ Door-in-Door® refrigerator that fits your kitchen perfectly. It bring distinctive styling and innovation to your kitchen with a tinted glass panel that allows you to see inside the easy-access door without letting the cold air out. Simply knock twice on the glass to illuminate the contents within.

Raid the Fridge Without Losing Your Cool “Food grazing” is easier than ever with the LG InstaView™ Door-in-Door® refrigerators. Experience the convenience of seeing what’s in the fridge without even opening the door, reducing cold air loss to help keep food fresher, longer.

Extend Food Freshness Door-in-Door® with the ColdSaver™ Panel significantly reduces cold air loss by keeping it where it matters most — on the inside. More cold air means more peace of mind that food will stay fresher for longer.

Space When You Need It LG large capacity refrigerators have extra room for food storage, with convenient organization for all of your family’s favorite foods.

27 WEAPON OF TRADE 2 Meet Your Coolest Match With options including Side-By-Side, French 3-Door and 4-Door models, you can find the InstaView™ Door-in-Door® refrigerator that fits your kitchen perfectly. It bring distinctive styling and innovation to your kitchen with a tinted glass panel that allows you to see inside the easy-access door without letting the cold air out. Simply knock twice on the glass to illuminate the contents within.

Raid the Fridge Without Losing Your Cool “Food grazing” is easier than ever with the LG InstaView™ Door-in-Door® refrigerators. Experience the convenience of seeing what’s in the fridge without even opening the door, reducing cold air loss to help keep food fresher, longer.

Extend Food Freshness Door-in-Door® with the ColdSaver™ Panel significantly reduces cold air loss by keeping it where it matters most — on the inside. More cold air means more peace of mind that food will stay fresher for longer.

Space When You Need It LG large capacity refrigerators have extra room for food storage, with convenient organization for all of your family’s favorite foods.

ANOVA PRECISION COOKER

28 WINE AFTER WINE

TROUBLE IN PARADISE

“

Grace takes us round the corner into a story that will leave you well shaken. In a world where night life is the only outlet most people have, a simple flaw in the design of this hunting ground could leave you in jail, or worse…

I had barely finished marking the dates for this year’s Fashion High Tea before my phone blinked, it was a DM on my gram. I carefully placed my glass next to the half full Rare Rose Belaire bottle that had been keeing my pallet moist for the better part of the day. I grabbed my phone with hopes of some juicy gossip from Joanne who had found her fiancé, Rick, in contempt. Their drama was almost at a finale and, for many other reasons, Joanne was throwing in the towel.

Rick was remorseful, yes, but still claimed his innocence and stood his grounds that nothing of the kind had happened. Rick had been accused of raping a 22 year old student. What the F***? This was an absurd situation. One that I was struggling to understand. I really wanted to, but how does one’s fiancé end up in such a scenario?

It was too deep a cut, too hard a nut to crack, but Joanne needed a shoulder to lean on. Sally, the final piece of our trio, was for the idea that Joanne should throw in the towel. From the OB, Rick had some serious accusations brought up against him. I was torn between reality and friendship. True friendship dictated that we get to the bottom of the issue while puppy friendship would allow me to side with my girl. I mean, it only sounds right to do so.

The DM was from Joanne. She was losing it. Her message read, “I have given up on this guy, he doesn’t want to come clean .“ I took a huge gulp of the Rare Rose Belaire as I dialed her number. She wasn’t picking up. I had called thrice and was now listening to the dial tone for the fourth time, in despair. Three rings then straight to Voice mail. I had to act fast. I had a feeling things were getting bleak. I grabbed my gown and car keys and was off.

On the way, I thought it would be a good idea to get a consolation bottle of wine to sip as we tried figuring out what to do. Floyd by Beynat, Bordeaux rose 2014 would be just fine. Before gearing off, I decided to post a question as to why such a guy would commit rape on Kilimani mums uncensored to hear what my fellow ladies would say. I was barely 2 minutes off and my phone was buzzing with notifications. I was itching to see the responses my post got. ‘It wouldn’t kill me to text and drive just this once’, I thought. I went through text after text and I swear I was shocked. The ordeals that people gave were extreme, but this one post almost took me off the wheel.

Let’s face it ladies, these 20-23 year old girls are mostly the culprits in these ‘rape’ cases.

They are in the ‘want it all‘ stage. They want to experience every good thing in life. Their pages have to be Lit and turnt with all sorts of expensive drinks. These ladies don’t want to go out with peeps their age because they can’t afford to give them such a lifestyle. They want men. Proven men. Married, if possible, so that they don’t commit. They don’t want clingy small boys who will take them to some dingy places or locals as they call them. Well, Okay, that’s not the biggie here, the issue comes when the men they want, ‘want’ them back.

So these guys are probably 35-45. They drive, dine in posh places and have some pocket change even after investing. They don’t mind spending a loose 50,000/= a night. They are married and ‘committed’ to their pregnant wives. They are the perfect bait for these young girls. Their flashy lives ensnare the young girls instantly. They will pay for the Uber but not the rent, give them money to go to the salon but not for Shopping. You get my drift? They are not sponsors! They function on the demand-supply rule. So after blowing cash on the busy Nairobi nights, they will crush at their single friends crib in hurli or Kilimani mostly with the young girls.

These girls, sorry to say, don’t have their faculties in order by the time they are leaving the club. They easily get into the cab or the guy’s ride without wondering where they’re headed to. They get to the crib, willingly go to the bedroom then don’t want to give up the cookie, or give it up while tipsy, then in the morning claim that they were raped? This is what I don’t get. You lead a guy on the whole night then accompany him home. Are you insane? If these are what we call rape cases then I think we are going to hear more of them quite often. I am not saying it’s right but ladies, you have to be more careful.

29

WINE WITH WINE

COFFEE DATES TO FORGET

“

Next time you’re out on a date, you might want to pay attention to how well it’s going for BOTH sides. Wamahiga complains about failures in an otherwise perfect setting…

My phone was ringing. Having had more than a few glasses of Fourth Street drained into my system, I couldn’t tell who was calling. I listened to it buzz on for a while then decided to pick it up. Caller ID told me that it wasn’t my main so it was definately not anyone I would die for. Yes, I said die for.

This was relentlessly ruining my morning. I finally gave in after a whole minute of weighing the odds of it being important.

Had I known who was calling, I’d have let it ring. It was Sam, Sam Aggrey (not his real name). This guy is unnatural. His ego is on another level. I don’t even know how he sleeps at night. He’s handsome but his pride would easily be a match for any monarch. A strong jang’o with refined English, tall at 6ft and dark-skinned (tall dark and handsome, anyone?). His sense of dress, not the best (I’d rate it at 4).

Sam and I met last month, at TRM. A typically normal lazy Sunday. I was up for my monthly shopping after three nights of having my girls, Raquel and Shanice, crush at my place. I was in my pajamas and had done slight face beat when I met Sam at the counter at Carrefour. To be honest, this wasn’t the first time I was meeting him. We had bumped into each other on one of the aisles where he’d helped me grab a box of frosted flakes from the top shelf. I just rolled my eyes with gratitude and didn’t shake his hand or say a word.

Here I was, next to him on the queue. Guilt was eating at me but my diva side bossed up and I managed to ignore him all through.

As I was walking past security, a heavy, deep Vin Diesel-ish voice stopped me with an “Excuse Me”. I turned around and it was him, standing there looking like a model. He proceeded to say that he thought he

deserved a simple thank you for the help back there, and went on to introduce himself. We had a small chat and from that I gathered two things.

One, he didn’t reside anywhere near Lumumba drive as he had zero familiarity with his surroundings. Two, he had a ‘big toy’, either a German or British machine. That’s because he offered to drop me off.

I was tempted to say yes, to make sure that he wasn’t bluffing, but I settled on taking an Uber home so as to play it safe. We exchanged contacts and he said he’d call me on Wednesday; after a small business trip to Vipingo ridge, Mombasa.

All men are the same, right? You never take them seriously on the first day. Well, he was different. On Wednesday 5pm my phone was buzzing. I agreed to his proposal and we settled on meeting at some café in Westy instead of him coming all the way.

Standards have to be maintained my fren. Our coffee date was set. This wasn’t cheating, just a simple casual meeting.

He was a gentle man for the first 30 minutes, pulling the chair and making sure I didn’t touch the door knob. He ordered cappuccino while I had a mocha with some croissants. I sat firm and proceeded with the date as he rumbled on about his work while throwing in some shady complimenting punch line. His egotistical talk was pushing me off the edge but I thought to myself “Maybe it’s because this the first date”. His deep blue contacts kept me in frame, they distracted me. The evening ended with him paying for my Uber back home after I insisted that I would be okay. After two cups of coffee I felt blotted and had to cut the date short with some lame excuse or other.

Though I was dying of boredom, Sam really enjoyed my company. He felt at home with me. He wouldn’t mind spending any free second of his time with me. Since then we have been on three coffee dates. I don’t even get it, what’s wrong with him?

Doesn’t he read signs? Doesn’t he take hints? (but men never do). And now the phone is ringing and I’m thinking, wow! Another coffee date filled with mundane talk. No thank you. Either he steps up his game or I step out, only two choices for him. Ciao, will tell you what happened next...Wine With Me.

30 FINE DINING

My love

Lucca.... “

From the moment she walks in, Wamahiga is entrances by the décor and so much more...

Most restaurants claim to be fine dining top notch places but it isn’t until you’ve been to a top notch place that you understand what the statement alludes to.

I admit, i have no idea what the difference between carciofi alla giudea, twice fried artichokes in the style of the Roman ghetto and carciofi alla romana, braised artichokes with garlic and mint in style of Rome is.

Neither do i know that aqua cotta, one of the classics of Tuscan cooking , comes in atleast three radically different versions deending on what part of Tuscany you are in. Probably, neither do you. At least I know that even if an Italian would never sprinkle grated parmigiano over his shelfish pasta , he would happily eat crostini with melted mozzarella and anchovies, and that the long cooking of vegetables is a hallmark of Italian cuisine wherever you are.

Let us consider the fact that their goal was to bring real authentic Italian cuisine into our country and that their passion for it runs so deep, they are known to chastise foreigners for not understanding the right combinations or sequences of flavors. Lucca restaurant, at the Villa Rosa Kempinski, has by far the most authentic Italian flavors. The kicker is, they use locally sourced ingredients. This isn’t all that Lucca is about and today we talk about their service a bit more.

Obviously its a fine dinning restaurant but, from my experience at other so called fine dinning restaurants, Lucca holds the gold. Let me explain.

My love affair with Lucca started from the moment i walked into the restaurant and, almost immediately after talking to the hostess, was very graciously walked to my table and got my seat pulled back in a welcome I’ve rarely felt. The light jazz music playing in the background was already nudging me to a more relaxed state but that was not all. The gentleman who took me to my table offered to take my coat and he hung it on a coat hanger just within my reach.

Ambiance – check, mood - check , unwinding and r elaxation – check and check . Now I was hungry. You see, what happened next was how Lucca and I.... ( till death do us part). He came back, menu in hand and offered it to me along with the wine list. At this point i felt like he knew me better than all my exes combined, so he deserved the opportunity to voice his opinion. So i asked what his reccomendations were and immediately ,without notes or a menu, he gave me pretty solid advice and thats exatly what i odered.

When i think of the words ‘the best kind of love is the kind that awakens the soul and makes us reach for our minds’, i think of Lucca because this best describes how this restaurant makes me feel. For that one night i was definately a blue blood.

31 FINE DINEING

32 PERFECT PAIR

Perfect Pair

You had m BEER SORBET – DELIA’S ICE- CREAM X CARLSBERG At its conception, a sorbet was a mix of snow, wine and hone.

However, this was in the first century (1AD-100AD). Much has changed since the first sorbet, as we recently learnt at Browns Cheese in Limuru. We were introduced to a beer sorbet created from Delia’s Ice Cream in collaboration with Carlsberg.

33 PERFECT PAIR

me at sorbet Carlsberg, is best known for its light biscuit malt and a grassy bitter hop bite in the finish. That’s why when added to a mixture of sugar syrup for the sweetness and lemon juice for tartiness, it creates a burst of flavour making the sorbet a perfect pairing.

Disclaimer This goes without saying, but minors should in no way indulge in this beer sorbet. It has alcohol after all.

34 WONDER BASKET

PLUG IN WITH JAY TAKE A PIC Who’s Jayson in a nutshell?

I am a food and lifestyle blogger based in Nairobi — a city that is ready and ripe for the youth to dominate just by the click of a button.

Aside from your blog, Jay Take a Pic, what else do you do?

I am an account manager in a digital firm in Nairobi. I joined the digital space a couple of years back as a lifestyle blogger and it opened door for me.

What’s an ordinary weekend for you like?

Lol, hectic! I usually have a 40-60 hour work week, so I don’t get a lot of time to do much during the week — I have to make time for family, catch up with friends, get to shopping and try my hardest to create content.

How many different ways can you incorporate cheese into your meals?

Every way I can; cheese burgers, chicken bakes with cheese, wine with cheese — I love me a good cheese platter.

How do you like your cheese?

I am a big fan of the pungent stuff. But I am also a fan of the classic swiss and cheddar cheese melted on a burger.

What’s your preferred cheese pairing ?

Well, I am currently loving pinot grigio and it goes really well with mozzarella.

It’s so creamy — I absolutely love the combination.

What’s your favourite type of cheese ?

I’m a blue cheese die hard fan.

What’s your go-to wine when having cheese?

I am big fan of white wine, so probably a sauvignon blanc with a cheddar. Everyone has their palate, and this works for me.

What’s your favourite cheese-incorporated meal?

Blue cheese in broccoli soup. Sounds strange, but it is such a treat

35

36 DISHY STAR

O Captain!

My Captain!

So what are you doing in Kenya?

I’m here for the launch of Captain Morgan Gold 750ml, and to have a direct interface with the customers to help us understand what they want and then introduce the new product to them.

Is it your first visit?

What do you mean first? I love Nairobi, I have been here a couple of times. I have also been to Mombasa too.

How was your journey to Nairobi? Must have been something, well, if Pirates of the Caribbean is anything to go by.

Laughs. It was actually quite tiresome. I had to leave my ship and my crew all the way down in Mombasa for automobiles and planes to get to Nairobi. I didn’t like that; you need a harbour here.

Speaking of the sea, is wrong to assume seafood is your favourite meal?

Heck no! If anything, I invented sushi. I love raw fish so much.

So, when you’re no chasing the tides, what else do you love digging into?

Asparagus and eggplant.

Basically I love vegetables and fruits. They are good for one’s physic and Kenya has so many vegetables, everything is here; papaya, avocadoes and mangoes.

Captain Morgan international brand ambassador, David Phillip was recently in Nairobi. The Captain, as he is popularly known drew curious stares, not just for his tall stature and flamboyant elaborate pirate costume, but also for his loud and animated persona. He speaks with Ted Otieno

You seem to know your way around the kitchen. What’s the last meal you had?

Raw fish with rum.

We’ll try not to reach Flounder, Dory or Nemo for comment.

Laughs. I think they’d approve of my recipe.

All you need is raw fish, add some rum and boom! There you have the MAGIC. So you cook with rum?

I love cooking with Captain Morgan. It’s wonderful as it has loads of vanilla and caramel. It makes the food burst with flavour.

Coffee or tea — choose your poison?

Rum. What does it feel like being an International brand ambassador?

It’s great. I go for voyages all over the world tasting different foods and sharing Captain Morgan with the world. I, however, don’t get to spend as much time as I’d want home with family.

What inspires The Captain?

The Captain Morgan brand is inspired by a legendary sailor who lived a life full of adventure with his crew (me), which makes it famous for being fun and enjoyed around the world.

Do you prefer your rum neat or chased?

Chased. I, especially, enjoy adding a bit of Coca-Cola to it.

It also goes exceptionally well with ginger beer.

David lives a double life; on one side he is Captain Phillip, who comes from America and is the family guy who is seldom home while on the other side he is Captain Morgan, apparently the guy who ran for presidency of America, he hails in the sea with his crew and lives his life on the rum.

Captain Morgan rum

37 DISHY DRINK I

Captain Morgan Gold & Diet Coke

Captain and Coke This is the classic rum and coke fusion, but with Captain Morgan Gold and a Diet Coke for extra spice and fewer calories – it takes the traditional mixed drink and puts an added twist.

Ingredients 50ml Captain Morgan Gold• 125ml Diet Coke• 1 wedge lime • Methodology 1.Fill a tall glass with ice cubes.

2.Pour Captain Morgan Gold and Diet Coke into the glass.

3.Measure 50ml Captain Morgan Gold and 125ml Diet Coke into the glass.

4.Garnish with a wedge of lime.

38 DISHY DRINK II

Captain Morgan Rum – Mai Tai Cocktail This is a modern take on the classic tiki cocktails. It is pumped up with fresh pineapple juice, your favourite rum, notes of thyme and lightly sweetened with honey. There are sugary liquors (is it liquors or liqueurs?), syrup or artificial colours; just good old-fashioned, real-food ingredients. And booze, of course.

Ingredients •1-2 tablespoons honey •2 ounces Captain Morgan Gold •Juice from 1 lemon •1 cup unsweetened pineapple juice •Ice •Cherries to garnish Method Combine the pinapple juice, rum and lemon juice in a shaker with some ice. Strain and pour into your glass with ice. Top off with pineapple juice and garnish with a sprig of thyme, pineapple wedge and cherry.

Recipe Notes If honey isn’t your thing, you can use any sweetener you desire, such as syrup, or liquid stevia.

39

40 JUST BOOZE

How The Captain Met The Kart..

“ My Subaru STI would have to sit this one out. This Saturday had the feel of heavy drinking and I don’t drink and drive. GP Karting is mostly a Hindu thing and they have beautiful fine girls. Silky hair and all that. The guys did the driving, the girls made the guys look good. The ‘Patels’ were many but I had to give it to them, these people have a passion for racing. They came with their own personal GO Karts loaded onto their SUV trucks which got me thinking about how much a Go Kart costs. I could definitely buy one if I stop spending so much on ‘Captain weekends’.

The prices at GP are charged based on age groups.

The older you are the more expensive it is. I didn’t have liquid cash on me so I had my aunt paying for both of us. We were to enjoy the ten minute wait at the lounge where all the Hindu parents and fans were. Perfect. 10 minutes was just enough time to grab a drink. The bar wasn’t far. I could hear the smooth jazz playing from it. I like jazz. No, I love Jazz, slow and soothing, especially when I’m this hang-overed. The barman, Wesley by the tag on his half coat, asked if I wanted a beer. I was disappointed that Wes couldn’t read that I was a Rum guy. Barmen need to be mind readers as a rule!! Not seeing my Captain Morgan bottle behind him, I asked “Where is The Captain Morgan?” He reached into some fridge and grabbed it. “I’ll take the bottle.”

We sat at those creaky tables of theirs with our bottle and glasses and I noticed some girl looking at us.

She had locs and I have a thing for women with locs.

I would definitely say Hi after drinking a bit but she was seated with a guy there. Who cared? He wouldn’t be a problem.

I grabbed a helmet and one of those dusty overalls after we had been given a 5 min crash course on how to drive the Karts using an old written off kart. I got the number 8 kart, it looked so colonial and needed to be written off. I marveled when I saw my name appear on the screen among the other ‘Patels’ and ‘Shrimjis’.

That was legit. It felt like a real race now. It was supposed to be a recreational thing but the adrenaline was kicking in, cheers to the Rum.

Driving under the influence is not an ethical practice. There are, however, special situations that may require an inebriated mind toconquer. Wasp recounts just such a situation…

Hallelujah.

“One. Set. Checkered Flag.” Off we were. I smiled when I realized that I was driving while drunk.

Watching the Formula One Grand Prix and playing that F1 PlayStation game were influential here. Five laps into it and I was third. I couldn’t tell how many laps were left (they need a screen for this) or whether the guys in front of me were Patels. So I stepped on it got past one and closed in on the other guy. He looked fat, but was fast. He won the race after countering my many overtaking trials. He had his own cart too. This was definitely why he had beaten The Captain and I. We were helped out of the karts and Ronnie came up to me saying how Kenya is fun and all that tourist stuff. The fat winner guy came up to me. He wasn’t Hindu!!

“Nice race bro. I thought you were Hindu.” He said.

“Funny cause I also thought you were one.”

We got to the lounge and ironically his sister was the girl in locs that I had been checking out earlier. She was chilling with my aunt. They still had the bottle of Captain Morgan whiskey on the table. I could tell it was the captain cola (Mix of Captain Morgan and diet coke) from the sun’s reflection so we had to get another bottle with some Cola and burgers too. I sat next to her and I could tell she wasn’t much of a drinker. We talked and drunk for almost two hours and I got her to leave for my house. Her brother would be okay in Ronnie’s company.

“Wes, get me another of those for the road.”

“You are lucky, this is the last Captain Morgan bottle we have.” This was surely a lucky day. #wasps

41 RECIPIE I

Merry Punch “An old-school punch bowl is a really nice idea at a family or chilled out friends’ session, and this flavoured one is ideal for this time of year and of course it doesn’t hurt to receive such a punch Ingredients •75 ml Apple juice •225 ml Absolute Vodka •300 ml cranberry juice •1 vanilla pod, seed of •1 clementine, thinly sliced •3 sour cherries, (optional)

Method Mix all the ingredients together in a jug and store in the fridge for 2–3 hours before using – no longer as the sour elements will start to affect the overall flavour of the punch.

Serve in a large jug or bowl halffilled with ice. Mix well and allow to dilute for 5 minutes before serving.

42 RECIPIE II

Vodka Beast Sleek, chic and quite the beast, this black cherry martini will always impress. Sweet cherry notes flow seamlessly with smooth vanilla in this twist on cranberry juice and vodka. Top it off with brandied cherries for a striking drink that the guys will love. ingredients •45ml of Absolute Cherry Vodka •15ml Vanilla Simple Syrup •60ml parts White Cranberry Juice •15ml fresh Lemon Juice Method 1.Shake and strain all ingredients over fresh ice in a rocks glass.

2.Garnish with brandied cherries.

43 RECIPIE III

Moscow Mule Vodka Beast

Sleek, chic and quite the beast, this black cherry martini will always impress. Sweet Spice things up with this sweet and cherry notes flow seamlessly snappy ginger drink. The Moscow Mule with smooth vanilla in this layers’ zingy ginger beer with refreshing twist on cranberry juice and lime and vodka for a lively cocktail. The vodka. Top it off with branwarming sensation makes it great for cold died cherries for a striking weather while the zesty lime cools down a drink that the guys will love. hot day. ingredients •45ml of Absolute Cherry Vodka •15ml Vanilla Simple Syrup •60ml parts White Cranberry Juice •15ml fresh Lemon Juice Method 1.Shake and strain all ingredients over fresh ice in a rocks glass.

2.Garnish with brandied cherries.

ingredients •60ml Absolute Original Vodka •30ml Lime Juice •120ml Ginger Beer •Lime Wedges Instructions 1.Add the vodka, lime juice and ginger beer to a shaker and fill with ice.

2.Shake, and strain into a mule mug or copper mug over crushed ice.

3.Garnish with a lime wedge

44 RECIPIE III

Absolute raspberry pomegranate cocktail with fresh lime and vodka Ingredients •30ml Absolut vodka •1 cup frozen raspberries •Juice 1 lime •15ml sugar syrup (Of your choice) •2 tablespoons fresh pomegranate juice.

•Extra raspberries for garnish •Lime or lemon zest to garnish •Ice Method 1.Place vodka, frozen raspberries, lime juice, sugar syrup and pomegranate juice into a chilled cocktail shaker along with a handful roughly crushed ice.

2.To serve pour strained cocktail into a glass and garnish with a few extra raspberries and some lime or lemon zest

45 LOCAL LICKS

RAISING THE BAR...

WITH MARQUEE LOUNGE Not your average sky bar. An original classy Martell bar located on the top floor of the Westery, away from the hustle of the Electric avenue. It can be spotted from anywhere in Westlands because of its signature bright pink lighting which blends perfectly with its white and blue themed interior.

It has two large bars allowing for maximum access to your drinks. There are cases around showcasing the different types of Martell ( just like a priceless artifact in a museum).

The regular clientele has been seduced by its ambiance. It has more of a chilled , calm and collected, vibrant mature vibe about it.

The lift opens up to a Marquee sky bar and lounge sign and just next to it is the main entrance to the sky bar.

When you enter, you can see the Nairobi skyline at night in all its glory straight ahead of you. As you walk toward the bar on your right, the view depicts the lay of Westlands. It’s like being on top of the world.

They serve an array of food: Chef’s pick Marquee Whooper burger: beef minced patty seasoned with black pepper / garlic, toasted bun, sweet mayo, cheese , tomato, onion and cucumber pickles.

Calamari Arioli marinated in lemon & soy sauce and coated with beer batter: Deep fried served with garlic mayonaise sauce.

Beef sliders: miniature burgers served on toasted baguette slices topped with cucumbers and tomato slices.

Chipotlee hot wings: tossed in chipotle hot sauce & served with herbed mayonaise sauce

“

Wamahiga takes a trip to Marquee Lounge for the view and the devastatingly well designed menu.

More often than not, the menu’s particulars play a major role in our choice of food. Take a look as Wamahiga checks out Marquee Lounge in Westlands

Tomato Mozzarella Crostini: Toasted baguette slices drizzled with olive oil & topped wih brunnoise of tomato and mozerella cheese BBQ and bourbon chicken wings: tossed in a bourbon infused bbq sauce.

Sticky teriyaki wings: fried wings tossed in teriyaki glaze with ginger, soy and honey.

Marquee pork spare ribs: finger licking pork ribs tossed in marquee’s home made barbeque sauce Their cocktails include: Grapy Martell Martell + Grapes Fresh Lime jiuce + fine cognac Strawberry Mojito Mint leaves + Rum barcadi + lime juice + sprite + simple syrup + strawberry liqueurs Old fashioned Bourbon whiskey + agostura bitters + brown sugar +orange peel Pineapple long Island Pineapple juice + tripple sec + rum + tequila + vodka + gin Bikini Goodness Barcardi rum + malibu + grenadine + sweet & sour B52 Kahlua + irish cream + cointreau

46 SPOT LIGHT

SPOT

ON

WHISKEY RIVERS

Enjoy the night’s flow as you sip on your whiskey…

KIFARU PLACE

The KIFARU of Mombasa Road.

Located along Mombasa Road opposite The Next Gen Mall, the ambience here is to die for. They offer perfectly cooked kuku wedges and, if you love beef, their dry fry will have you coming back for more. Their Choma-Wednesdays are perfect if you’re looking to have a mid-week party and you can also treat your family to a meal during the day. All local and international drinks are available at great and affordable prices.

If you haven't been, #The kifaru texperience is one you must try out.

Being the self-proclaimed entertainment capital of Kiambu Road, it has everything you need under one roof; great decor and set up, a modern sports bar and a grill that will have you drooling. You can literally camp here for a whole weekend and have a chilled weekday too. Their letitflow motto explains why the Whiskey River never stops flowing. Hit the river for a perfect voyage…

THE YARD

Country music and a birthday treat worthy of stars…

The management of Ridgeways Inn brings you one of the must visit spots on Kiambu Road. Their service is fast and the DJ will have you on your feet as soon as you walk in. As if that wasn’t enough, you also get a free bottle of Champagne if you celebrate your birthday here. Country Fridays will have you run home for your boots and hat as you take a trip down country road with Sir Elvis.

47 SPOT LIGHT

LEVEL 7

Sit back, relax and let the view do the rest…

JIKONI’S

A small taste of this and another of that, your night life just evolved…

Located at Ridgeways on Kiambu Road, it’s an all inclusive kind of place. They have a Barbecue restaurant, a sports bar, night club, a grill, and a beer garden. Sundays see a kid's zone set up for your family day out. Come enjoy their multi faceted cuisine. Loyal clients get a gold membership card which sees them enjoy much more awesome benefits

Probably the seventh heaven, Level 7 is known for its’ majestic sitting (literally, they do have a way of making you feel royal) and amazing customer service delivery by their humble stuff. Rest assured, you’ll always find a surprise here every night. Located on Mombasa Road, next to Eka Hotel, it offers a 270° breath-taking view Nairobi National Park. #Level7loungeke #EssexFame

CRAIC

Chill out and enjoy you drink…

Considered one of the classiest lounges on Airport road just after city cabanas (Southfield mall), the ambience definitely screams out maturity and composure and the crowd definitely fits this reputation. If you’re looking for a mellow chill out spot this is it for you. They don’t sell cigarettes or allow smoking in the club but have a designated smoking zone off premises. The best part is the peaceful serene view of Nairobi and the airport which lights up at night.

BLEND

Party like a king…

Located around Mombasa road, at Next Gen Mall, it's a BLEND of Nairobi's finest club life cultures.

Good prices on liquor, good ambience filled with pink vibrant lighting, proper airflow, wide range of music and timely service. It’s always advisable to reserve your table or make your way in early to ensure you get a spot. Their birthday packages and offers are just out of this world. Blend makes your birthdays feel as if you're getting younger thus their #Wedoit4u tag.

48 ON THE COUNTER

BALLMANCE to consider the next time you want to take your mama with you for an important games…

Back home, football is more of a social event that takes place at the local pub with the boys over a couple of nice cold beer.

I walked in to the Space Bar at around 6:30 pm on Friday. The bar was popular for Game Nights which was a purely male thing. We had agreed to meet here for the world cup warm up game between England and Nigeria. This was a big match and we had not hang out here since Manchester City won the English Premier League and Madrid made Anfield lovers cry. We were regulars here. As such the bouncer made a comment along the lines of having not seen me for some time.

I immediately noticed Allan seated alone at our usual table; midway between the huge screens. Some guy I had seen around and his mama were seated at the table behind ours.

At least I wasn’t buying those two rounds of drinks today, the last person to arrive was penalised. “Eey Buda long time manze, umepata bibi finally, nini?” I asked him. He said hi and I went on to join Allan at our table.

We ordered for a bucket of Guinness, which goes for 1000/-, as Supersport 3 went live at Wembley. I noticed that Nigerians had almost filled the whole away side of the stadium.

These people are truly everywhere.

Just as we were looking at the line-ups, Jamo walked in with one fine looking light-skinned mama. She was in one of those new Nigerian jerseys, a pair of jeans which she had folded at the bottom and a pair of black Nike Air Force sneakers. She was fine, but we had never seen this one before. She introduced herself as Wangechi and after getting a cocktail, she left to say hi to someone. The game had begun and Allan, and other fans who think that England can win the 2018 World Cup, could not shut up. He thinks Trippier is the best right back and has belief in those goalkeepers of

theirs with awkward names. Wangechi came back and watched the game silently. She almost went unnoticed aside from the fact that I wanted her number real bad so I kept eying her. I was impressed that she never asked any questions and wasn’t scrolling down her Instagram page reading those Sammroi insta-stories. Allan never got his eyes off Jamo. He was angry about something. Nigeria ‘upped’ their game in the 2nd half but ended up losing 2-1. I was disappointed in Nigeria but at least they had lost respectably. Wangechi left for the loo and we could now talk freely.

“Why did you come with a girl to our spot maze?” Allan now got it off his chest.

“Is there a problem?” came Jamo’s retort.

“Manze you do not bring women to the bar for a game. They know nothing of football. Even if they do, let them stay home.” This made some ladies who were passing by roll their eyes disgustedly.

“It’s just a friendly game, si ati it’s a world cup final. Plus she’s been well behaved, don’t you think?”

“

Football and alcohol are like two peas in a pod. Adding your mama to that potent mix could prove fatal to your social standing. Join Ted as he expounds on a few rules to mixing women and football

49 ON THE COUNTER

“No bana. Buda unachoma. Don’t you know the big five rules of women and football?” there were this kind of rules? We waited eagerly to hear what Allan had to say.

“RULE NUMBER ONE: your mama can not accompany you to all the games watched at the bar. There are many less important games to which she’s allowed to come…

RULE NUMBER TWO: Some games are to be watched in the confines of our homes with our own music selection. These ones the mamas are allowed to come to; they can come in handy at cooking nini nini.”

Jamo nodded to this one. “I like that one. We don’t pay that monthly subscription money for nothing. Kwanza next weekend game at my place, Guinness on me, you guys will buy the meat.”

“RULE NUMBER THREE: (which I see you got right) buy her a football jersey so that she can feel like a ball. If it were me I’d even print my name on it so that a fisi guy know this mama is taken ala.” Nobody commented on this, Allan was on a roll.

“RULE NUMBER FOUR: make sure her glass is never empty, her drinks should be flowing.” We all glanced at Wangechi’s glass instinctively and Jamo had to order another cocktail for her.

“And finally RULE NUMBER FIVE: (Allan was shouting at this point thus a lot of people had either stopped sipping their beers or were sipping slowly just to listen to him) for those important matches she should be left at home.

Big games require attention and expert opinions, women cannot provide this. Never!”

The guy who was seated next to us came and sat next to Allan. He totally agreed with this BIG FIVE rules and was giving him props. The fine mama he was with just rolled her eyes at us, “mscheewed” and left.

At this point, I totally agreed with Allan’s BIG FIVE thing. That ex-girlfriend of mine, Kate was something else. She could never shut up during games and it still haunts me that she asked me whether Ronaldo played for West Ham!!! I was lucky she hadn’t said this in-front of the boys, it would have been so humiliating, Allan would have made me regret it for the rest of my life.

Our bucket was almost over and the Dj was switching back to music, we got four more buckets and Allan ordered some nyamachoma to celebrate England’s win and his newfound wisdom. Just then I saw Sly walk into the bar. I called her over and made space for her beside me. Sly is my current ‘work in progress mama’, being single and all that. ‘Hey boys, how’d the game go? Tell me Kane scored?” she asked.

Ala so she was a football fan!! I didn’t like that she was an England fan but I could live with that.

Ted

RULES

5

50 EVENTS

Join Wanjiku Thuku as she recounts the gastronomical genius embodied by the Choma na Ngoma and Nairobi Wine Week and Festival launch‌ What better way to celebrate African music than with a lot of grilled meat and good music? From chicken to nyama choma, this was the ultimate grilled food experience.

Choma Na Ngoma festival was the place to be last Thursday evening.

The event, organized by Radio Maisha, was held at the Kenyatta International Convention Center (K.I.C.C). Variety and abundance alone do not do justice to the feast that was laid before us. From choma sausages to spare ribs, mutura to matumbo, any meat lover’s grilled dream come true. The Radio Maisha team and Nana Gecaga launched a music app that night, toasting the birth of the new venture with some Moet and Chandon bubbly.

Thousands of people thronged the venue to witness show after show of epic performances.With the likes of Yemi Alade, Sauti Sol, King Kaka, Khaligraph Jones, Fena Gitu, Kansoul and Willy Paul, this was not an event to miss. Each of these artists brought their A-game performing all their best hits.

SHORT & SWEET WITH CHOMA & SOME NGOMA

51

EVENTS

Stares flares & the wine all about the Nairobi Wine Festival

And for the first time wine lovers were treated to the debut of Nairobi Wine Week & Festival which kicked off with a wine tasting event on Saturday 5th May and Sunday 6th May at J’s Fresh Bar & Kitchen. The Festival, a collaboration between EatOut Kenya and Israeli Wine distributor, Baraka Events saw wine lovers gather for some epic moments and enjoy a wide array of wine from the finest wineries with distributors in kenya. With over 30 wines from 9 countries provided by 12 wine distributors and 15 wineries, the crowd indeed treated their pallets in a style just them can tell.

It was an experience worth the hype.

The dishy Camera was on the look, and get amazed by the glam.

52 HEALTHY LIVING

8 ways to get BIGGER for hard gainers.

It’s not easy to put on muscle, especially for hard gainers like me. When I first went to Gym I weighed 65 kgs. With time I gained 15kgs to weigh a total of 80kgs. Today I will share some tips to getting bigger.

Patience This is one of the most important attributes any athlete or body builder should have. Gains come in different forms. These forms are further dependent on a million other factors. Relax, finding what works for you might take time. Just focus and train with a purpose.

Eat more: The more quality food you eat, the more muscle you’ll gain.

Make sure you consume atleast 3000 calories worth of healthy meals each day.

Use heavy weights: You need to go heavy as possible to shock those muscles, at least sets of 4 with fewer reps.

Work your legs: Doing squats and deadlifts stimulate your body to release high levels of testosterone which result in total body growth.

Use creatine: Consuming creatine can help your muscles build. It gives you the ability to perform better at shorter, intense, strength-building exercises.

Be consistent: Going to the gym once a week won’t get you bigger. show up at least 4 - 5 days, work hard and you’ll see results.

Take more proteins: These are the building blocks of muscle.

They assist with the rebuilding and recovery process.

Train with a partner: This helps you enjoy your workouts more and the competition motivates you to work harder.

“

Every middle aged man wants to have a body to die for. Question is, where do you start?

Wamahiga gets the low down from Nick and shares it with us…

Massive gains don’t come from hard work alone, diet and motivation play a huge role.

WAN T ADV TO E WIT RTIS H US E ?

53

CONTACT US SEND US A MAIL

Info@dishymagazine.com OR

CALL 0718-529-093

54

Here’s to the future becaause we’re done with the past

55

w w w. d i s h y m a g a z i n e . c o m

The FREE web food magazine

GET SOCIAL WITH US

56

DISHY MAGAZINE

Drop us a love note #dishy