![]() Order it with a side salad and pay an additional R20.After talking to some of my fellow TFB writers about night vision, Austin R came up with a good idea. Their latest creations include a lamb burger pie with grilled aubergine, parmesan and house tomato sauce and the chermoula roast free-range chicken pie with toasted cashew nuts and stir-fried veg. They go for R42 on average, but fancier items like the lobster mac ’n cheese pie (yes) is R60. The #kickasspie of the day is sent out as a tweet every morning. But meat is always free range,” says manager Brigitte Lilley. “Which means we change the ingredients and the way we cook them daily, too. Labelled as ‘kickass pies’, the pastry bombs at this trendy bakery change daily. If you stay for a meal instead of collecting crumbs on your lap in the car, sit down at the restaurant and enjoy your pie with chips, wedges, salad or vegetables for R40. This popular stop on the way into the Overberg and beyond offers South African classics like curried steak, pepper steak, plain steak, chicken, chicken and mushroom, ham and cheese, spinach and feta, and bobotie pie for R23 each, as well as the slightly more gourmet venison or free-range chicken pies for R25. Everything is made from scratch, including the pastry. Sit in and enjoy a pie for R55, or grab a takeaway (just the pie) for R19.50. ![]() All come with a salad, sautéed potatoes or both. Go for a boozy French coq au vin the chicken and mushroom pork and red wine Moroccan lamb beef pepper steak or vegetable pie. ![]() The Foodbarn Deli (Noordhoek)Ī Noordhoek neighbourhood favourite and more casual sibling to Foodbarn Restaurant under the helm of Franck Dangereux, the Foodbarn Deli makes seven different pie flavours. The pies range from R110 to R130 and come with an über-fresh side salad from the estate’s garden.įresh at Paul Cluver. Past favourites include a pie of gammon simmered in apple cider and served with potatoes and Elgin apples a hearty chicken and leek pie or the occasional beef and red wine pie – whatever chef Niki Hall-Jones feels like cooking, really. Fresh, a former winner of the Eat Out Best Country-Style Restaurant, usually has a pot pie (with a homemade puff pastry lid) on the seasonal menu. While they’re about to close for their well-earned winter break until 15 August 2015, you’ll have something to look forward to come early spring. Everything is made from scratch in-house. Grab a seat in the window to watch the street traffic and enjoy your pie with gravy as a standard, and grab a side of potato wedges, fries or salad at an additional cost. Daily there are 12 different options, including their legendary chicken and mushroom (large and small) Cornish pasty chicken and smoky beef beef curry roast chicken and herb steak pepper steak steak and kidney steak, mushroom and onion sweet chilli steak spinach and feta and their latest addition, the burger pie, with a beef patty and cheese tucked inside the pastry. This unassuming bakery never disappoints with its old-school pies. The dish comes with a side salad for R78 on the lunch menu. The chicken is removed, flaked off the bone, and added to the blended-up stock for the juicy filling, with some kept aside as a rich mushroom gravy to be served alongside. After it has some golden colour, mushrooms are added and it’s all simmered with a splash of white wine. We got the inside scoop of the method: first the chicken is portioned and sautéed with onions and herbs. This charming Bree Street bistro is known for its famous chicken pie. George Jardine’s pork pie at The Bakery at Jordan.
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