The Newspaper – December Edition 2021

Page 16

FOOD

PAGE 16

THE NEWSPAPER

Executive Chef Jason Lashmar of La Paris Bistro

keeps guests coming back for more “I like to cook food that I like to eat and as my only way to travel right now is through food, I want people to feel this by cooking as authentically as possible.” Jason believes in cooking from the heart, his amazing team embraces this philosophy and, it shows. He has a deep appreciation for this family as well as his own. After completing his studies at The Culinary Academy the real journey began, he enjoyed the fun side but soon realised that it would take long hours and hard work (physically and mentally). He loved it – the pressure, the heat, the chaos and finally the end product on a clean, white and shiny plate. After studying and working locally, the US beckoned, he worked up and down the East Coast for almost 5 years, where two Chefs stood out along his journey. Chef Obed Gonzales who pushed and encouraged him and Chef Jason Borajkiewicz who taught him to respect the humble carrot as much as a prime cut of beef. Once back home in SA, he joined La Paris Bistro as Sous Chef. From then, he has grown into the Chef he is today and continues to draw inspiration from every Chef that he has had the privilege to work alongside. Still passionate and fascinated by all things food, one of his favourite sayings is “If it doesn’t burn a little, then what’s the point of fire?” For more information contact 021 867 0171 or visit www.laparis.co.za

Opening of

Woolworths launches

new beach club in Cape Town

a Chuckles ice cream range

Cape Town will welcome a new addition to its bustling restaurant and bar scene with the opening of Cabo Beach Club - a European-style beach club with two restaurants and multiple areas on offer to guests. The genius behind the new concept is well-known local chef Ryan Cole. The launch of Cabo Beach Club marks the second solo project for the talented chef. Located in the pristine, illustrious docks of the V&A Waterfront, the new spot will be opening its doors just in time for the festive summer season. The new spot will be home to an in-house restaurant, Violet, with its menu themed to reflect an up-market feel and approach, offering a menu tailored around sharing small plates. In addition, Cabo Beach Club will also offer a general menu themed to more relaxed dishes such as pizza, salads, burgers and seafood. With an additional “Caviar on the Deck” menu featuring oysters, sushi, caviar and MCC, guests can aptly celebrate the start of summer at Cabo Beach Club. The venue will also be home to a pool where guests can kick back and relax with a refreshing cocktail in hand. Cabo Beach aims to offer a truly chic beach-style venue setting, from the décor to the food. Chef Ryan shares that this is not the last of the projects he hopes to implement in the industry.

Are you a Chuckles fan? Have you tried the Chuckles-inspired ice cream? Woolworths has officially launched an ice cream range dedicated to the much-loved sweet treat. Launched on 8 November, the Chuckles Malt Ice Cream range includes a 2-litre Malt Dairy Ice Cream tub and a box of 6 Mini Malt Crunch solos. Commenting on the latest additions to the line, product developer for Woolworths Frozen Foods Department Carol Weideman said: “We are extremely excited about this launch, as we have been working and wanting to introduce specifically the Ice cream for a while now.” Referring to the Chuckles Mini Malt Crunch Solos, she added they are made of malt flavoured dairy ice cream, enrobed in a milk chocolate coating with crisp malt meringue pieces. “Overall, the flavour and texture delivery should remind your senses of eating our ionic malt Chuckles,” Weideman concluded. The tubs are made with ice cream using cow’s milk, butter and malt extract, embedded with uncoated malted puff pieces and chocolate chips. Best served as is or topped with even more chuckles, chocolate sauce and yummy peanut brittle. Pure decadence! As it comes as no surprise, the range has been well-received already by Woolies shoppers across the country.

La Colombe Group

to open 2 new restaurants at V & A Waterfront The La Colombe Group, which currently has five restaurants in its fold, will add two new ones in December when it opens PIER Restaurant and The Waterside Restaurant at the V&A Waterfront. The new eateries will be located in the Pierhead Building, in between the NSRI building and Life Grand Café. PIER Restaurant will bring an intimate, multi-course fine-dining experience that will be led by chef John Norris-Rogers, previously of La Petite Colombe in Franschhoek, while Roxy Mudie will be at the helm of The Waterside Restaurant. Previously, Roxy was sous chef at both La Colombe and Protégé. Roxy has worked with Scot Kirton at La Colombe for seven years. She is a bubble of talent waiting to explode in this exciting new space. Guests dining at PIER can expect local produce to be the focus, with a special emphasis on inspiration from the ocean – and the tableside theatrics guests have come to expect from the team. Dishes that diners can look forward to including confit mussels slowly cooked in chorizo oil or oysters poached tableside by the chefs.

Photo: Protégé Restaurant - Photo Credit: Andrea van der Spuy

The Waterside Restaurant will serve a sophisticated but more casual menu that guests can enjoy both indoors and on the outdoor deck – perfect for sumptuous summer lunches. Two different menus will be available upon its launch – a fourcourse menu with a selection of choices or a more formal eight-course tasting menu.