I’m quite a fan of set menus.

It’s probably because I can be horribly indecisive when faced with a menu longer than my arm, inevitably resulting in me choosing the default meal of either a burger or pizza. And if (oh the horror) there is no said burger or pizza on the menu, I’m just lost. 

Set menus, though, force me out of this carby comfort zone, tell me what I’m going to like and order, and that’s that. Easy. 

This is why I really appreciate Catharina’s approach to easy, laid-back winter dining: with a special two- or three-course lunch menu.

For starters, there’s a choice between mushroom and Pecorino risotto, or a confit chicken Caesar salad. As you may have gathered already, I am not afraid of the carbs, so I dove head first into the risotto. Deliciously simple, plentiful and warming to the soul, the risotto as the perfect start to a good wintery meal – and the earthy mushrooms, salty Pecorino and creamy risotto did not disappoint. 

The only thing really to follow such a comforting starter is, of course, a juicy sirloin and hand-cut chips. Resting on a bed of roast butternut and topped with creamed leeks, the steak was cooked to my perfect medium-rare, tender and full of flavour. And I’d go back just for a bowl of those hand-cut chips. 

But really, the way to my heart is dessert… Don’t give me something light and fluffy. I know it will be good for my waistline, but I don’t care. Give me chocolate on chocolate topped with more chocolate. Catharina’s sweet offerings are either a line-up of seasonal sorbets or, which is what I had, a rooibos crème brûlée and melktert ice cream. 

And? I didn’t even miss the chocolate. The beautifully balanced flavours of the sweet crème brûlée with the cinnamon-infused ice cream complemented each other so well – and complemented the whole meal too. Which is precisely why I enjoy set menus: the flavours work together in harmony like a well-written song, and I don’t have to use my brain too much to think about what to order, leaving me to sit back and enjoy Steenberg’s amazing wines.  

More details on Catharina’s lunch menu here.

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Confession time: I’m not the biggest fan of food trends. I think food is best when left out of the trend scope and kept simple, yet delicious. Hey, that’s just me. But when the UK’s Independent announced a food trend on the horizon for 2016, it got my attention…

Chocolate cake is the hottest new food for breakfast. Yup, let’s say that again. Chocolate cake for breakfast.

I have a few questions. But first, let’s learn more.

According to Liz Moscow, culinary director at Sterling-Rice Group, an advertising firm based in Colorado, US, chocolate cake will be showing up as an amuse-bouche on breakfast menus. Not only that; restaurants serving brunch and breakfast will soon introduce dessert menus too.  Music to my ears, as a self-confessed chocoholic.

So, my first question: why is this a trend now? I mean, we can’t possibly even try to deny the fact that we haven’t been eating cake for breakfast for years. Well, the Independent cites two recent studies that reveal some health benefits to eating cocoa. A Maine-Syracuse Longitudinal Study linked the food to cognitive function, while a study conducted by Tel Aviv University found that eating chocolate for breakfast could aid weight loss because it reduces cravings throughout the day.

My second question: Does it have to be chocolate cake? Personally, I love a good slice of red velvet in the morning (there’s something special about the combination of the savoury cream cheese icing and sweet sponge cake hitting your sleepy taste buds). A wedge of carrot cake is basically like having a muffin for breakfast.   

No matter the logistics, this is one trend I can firmly get behind. I mean, theoretically, I’m away ahead of the curve already, favouring cake over eggs any day of the week…

Seeing as I’ve mentioned ‘cake’ far too many times for my taste buds to handle, I need to share with you the best-ever chocolate cake recipe, smothered in a salted-caramel sauce that will make you believe in miracles. Just trust me on this one:

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