Our Editor-in-Chief Liezl Vermeulen was invited to Arlechinno. Here’s what she made of the elevated eatery. 

It’s in the detail for me. Throughout my entire meal, I kept noticing the thoughtful planning behind the design, the tableside service and the staff’s attentive care. 

Arlecchino at a glance 

The décor drew me in even before the menu could steel my attention.  The playful harlequin theme echoes elegantly throughout the spacious eatery with its thoughtful, quality décor. Trending ruffled design, akin to a clown collar, creates large lighting displays that crowns the roof. Diamond patterns are seen on the silky sleeves of the waiters, umbrella detailing and marble mosaic floors.  

There’s a bold colour scheme of bright-green and peacock blue hues on the furniture, crockery and tabletop details. This is offset set against natural tones of wooden tables and 70’s woven cane chairs. It all comes in subtle variety that has the tasha’s touch of bespoke, high-end eatery.   

Table-side service  

There’s an element of old school charm: a drinks trolley is rolled in by a suit-and-tie’d mixologist, there’s family-style table salads and sharing platters, and – a personal highlight – the subtle theatrics of tableside service.   

A vibrant house salad is assembled and dressed table side, the Sgroppino cocktail mixed next to you, and tiramisu features madeleines that get dressed and doll(op)ed up in front of you. An applause seems fitting. 

Have a seat at our table and see our experience first-hand. 

 

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Light and decadent menu 

The menu, designed by culinary director Jill Okkers, has distinct Italian flair, following the style of the wider Mediterranean, rather than strictly following the region’s culinary rules. (By this I mean the branzino caldo, for example, marries ingredients like Ponzu and soy without screaming Asian, seamlessly blending in next to the rest of the antipasti.) 

With all-day dining, the restaurant shifts, much like a Capetonian, quite effortlessly between business and leisure, light and decadent.  

What I’ll be back for 

To start, the memorable Carpaccio Caccio e pepe (R282) combined paper-thin beef with the temperamental Pecorino-pepper pasta exquisitely. The Crema di feta (R98) – read whipped feta – is made to share and an absolute must.  

It has to be said that the seemingly simplest of plates, the Amalfi lemon bucatini pasta (R172), with smallest price tag on the pasta section was the most memorable to me, showing that the price range of the entire menu shouldn’t stop you from visiting.   

On the sweet front, I’ve seen the hype of the tiramisu – it did not disappoint, finely balancing the bitterness of coffee with a touch of dulce de leche – but it was the pannacotta (R118) that stood out most, perhaps in part because I wasn’t expecting it to shine so bright. Firstly, the contrast of frozen, bitter-sweet grapefruit and orange granita on top of the creamy pannacotta wowed my senses. Secondly, serving it in a glass means they could use less gelatine, which created a just-set texture that really melted in your mouth. The Zabaglione (R138) deserves an honorary mention here for its balance of fresh-meets-sweet and the closest taste of a cloud you could imagine. 

It all screams sophisticated, understated and timeless luxury, but perhaps even louder, it says stay a little longer.   

Words: Liezl Vermeulen
Photography: Adel Ferreira  

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From ancient beginnings to its health benefits, discover why olive oil is a kitchen staple and a Mediterranean treasure. 

Olives have a rich history. Originating in the warm sub-tropical region of modern-day Syria and Turkey, they have been around for over 6 000 years. With time, they spread to other surrounding areas with similar terrain such as Greece, Spain, Italy, Tunisia, Morocco and Egypt.  

Over the span of their history, olive trees became more than just a fruit-bearing plant. Olive oil was first used in Greece for fuel, medicine and spiritual practices, but around 2 500 BC, Crete (an island in Greece) was the first to process olive fruit for trade.  

Olive trees can grow to be hundreds of years old, bearing fruit from just six years old. Their hardy nature means they can withstand drought and can thrive in sandy, rocky terrain, continuing to produce fruit despite the odds.  

From the root  

Good olive oil starts with the trees. They need a perfectly mild to hot climate that promises warm summers and chilled winters. The warm summers produce gorgeous flowers which then bear fruit. The olives are then harvested from autumn and into winter, when the cooler weather brings much-needed rest for the tree to create energy and develop more buds for the next cycle.  

Olives are removed from their stems using trunk shakers or comically shaped electric combs to dislodge them. Once dislodged, they fall onto a cushioned net to prevent bruising, and the leaves that fall with them are removed by hand. y

 The olives are then packed into large sacks and taken to be washed before the milling process begins. They are crushed into a thick olive paste, made up of the seed, pulp and oil.  

To separate the pulp from the liquid, the mixture is processed in a machine using centrifugal force. This liquid is then put through a second centrifugal process to separate the water naturally found in the oil.  

The pure oil is funnelled into stainless steel storage vats, where it waits to be packaged. Olives need to be processed into olive oil on the day of harvesting to ensure the quality of the oil is kept at its highest, as well as to prevent fermentation or oxidisation.  

Good as gold 

Extra virgin olive oil (EVOO) is classified as the purest and healthiest on the market. It has to tick specific requirements to be classified as such. Here are a few examples:  

• The oil has only been processed using mechanical (not chemical) means. 
• ‘Virgin’ in the label indicates that only oil produced from the first extraction has been used.  
• The oil was cold pressed (under 30°C) within 24 hours of harvest. 

There are three styles of EVOO:  

• Delicate — Made using the ripest (purple/black) olives. Subtle in flavour and perfect as a butter substitute in baking or adding to salads.  
• Medium — A slight bite with a fruity tone. Salad dressings and pasta sing with this oil.
• Intense — Made using unripe (green) olives. Bitter in taste, strong and intense. Pairs perfectly as a roasting oil and used as a marinade for meat. 

Other olive oils labelled ‘virgin/ pure/ light olive oil’, do not contain 100% extra virgin olive oil. They are either made using a second or third extraction, chemicals have been used to refine the oil, lower quality olives have been used, or they are a blend of mostly other seed oils with a small percentage of extra virgin olive oil. These will naturally be cheaper and last longer. True EVOO will be expensive and is best used within 6 months of opening.  

The local bounty  

The Western Cape climate has proved to be ideal for the cultivation of olive trees, hosting the soil for 95% of production in the country. Commercial olive growing in the region only started in the early 1900s, when Ferdinando Costa began large-scale cultivation of Italian varietals. Now, there are just shy of 200 different olive oil producers around the province. Larger companies such as De Rustica and Willow Creek boast 80 000 and 120 000 trees. Smaller producers such as Kleinbergskloof and River Bend focus on their few thousand. Regardless of the tree count, the variety in region and attention from each producer means there is unique differentiation in the products on the market. Weather conditions, soil type, watering and harvest process all lead to the final product.  

South African olive oils win a multitude of annual awards both internationally and locally. The recent SA Olive Awards saw brands such as Mardouw, De Rustica, Tokara, Rio Largo, Oudewerfskloof and Morgenster amongst many others win for their quality.  

Olive essentials  

Here are a few lesser known facts about these little gems:  

• Different olive cultivars (varieties) are grown specifically for table olives and olive oil. 
• Table olives are stored in a brine that improves the taste of the olive through curing/ fermentation. Their natural bitterness is removed, and their firm texture is maintained too.  
• Olive oil is usually sold in dark bottles or metal tins to prevent any interference from the sun, which could speed up oxidation and the degrading of the oil.  
• South Africa is the 5th largest olive oil producer in Africa, behind Egypt, Algeria, Morocco and Tunisia, which contribute the largest amount of olive oil. 

Watch how some of the finest olive oil is made in Greece:

Words: Sjaan Van Der Ploeg
Photography: Getty Images

Also read: Olive oil & sea salt parfait  

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Inspired by Mediterranean seaside feasts, this smoky yellowtail is perfect for sharing. Don’t skip the sumac onions — they’re little tangy flavour bombs!

Braaied yellowtail with flatbread and sumac onions

Serves 4 

Ingredients

For the baba ganoush 

2 large aubergines
¼ cup tahini
Juice of 1 lemon
2 small cloves garlic
2 Tosp double-cream plain yoghurt
1 tsp sumac
½ tsp chilli flakes (optional)
Extra virgin olive oil
Salt and milled pepper 

1 red onion, thinly sliced
1 Tbsp sumac
2 Tbsp red wine vinegar
1 small (1.5kg) yellowtail, cleaned and butterflied
1½ lemons
Salt and milled pepper
¼ cup butter, melted 

Method

1.  Char the aubergines over an open flame until the skin has turned black. (This means the aubergines have adopted a smoky flavour.)
2. Place hot, charred aubergines immediately into a bowl and cover with clingfilm. (This allows the veg to sweat, loosening the skins.) Once the skin has steamed off the aubergines, peel the skin off, halve and scoop  
3. Place the aubergine and the remainder of the ingredients into a food processor and blend until a smooth purée forms. Season to taste.
4. Garnish, drizzle with olive oil and sprinkle with extra sumac and chilli flakes. Cover and set aside.
5. Combine red onion, sumac, vinegar and juice of half a lemon. Season, cover and refrigerate until needed.
6. Season the yellowtail. Combine the zest and juice of remaining lemon with the butter and baste the yellowtail.
7. Braai fish over medium coals for 30 minutes while basting every 8-10 minutes.
8. Serve on a platter with baba ghanoush, onions and flatbread on the side. 

By: Lichelle May
Photography by: Zhann Solomons

Also read: Our fish frittata is the best way to use up leftover fish

The post Braaied yellowtail with flatbread and sumac onions appeared first on MyKitchen.

Summer is the perfect time to enjoy all the Mediterranean favourites we know and love so well. Let us show you how to make a traditional tasty baba ganoush.

SERVES 4 // COOK TIME 35 min

INGREDIENTS
3 brinjals
3 cloves garlic, peeled and crushed
2 tbsp lemon juice
3 tbsp tahini
⅓ cup olive oil
¼ cup chopped parsley
Salt and pepper
Pita, toasted and cut into wedges, to serve

METHOD
1. Light the braai.
2. Wrap each brinjal in foil and place directly on the hot coals. Cook for about 25 minutes, turning occasionally, until charred on the outside and cooked through.
3. Unwrap the brinjals, cut them in half and scoop out the soft flesh with a spoon. Place the flesh in a sieve set over a bowl and squeeze out excess moisture, then transfer to a bowl.
4. Add the garlic and lemon juice to the brinjal and stir with a fork until it breaks down into a rough paste. Add the tahini and then the olive oil in a thin stream, stirring constantly. The mixture should be pale and creamy.
5. Mix in the parsley and season.
6. Serve with toasted pita wedges.

Hummus is always a winner, and we got local musician J’Something to let us in on his classic chickpea hummus recipe. This one is perfect to enjoy with these cumin flatbreads with garlic and chilli!

The post Tasty baba ganoush appeared first on MyKitchen.

Take a trip with us to Mexico this evening by making this incredibly tasty sardine Veracruz with roasted tomatoes and olive tapenade!

SERVES 6 // COOK TIME 90 min

INGREDIENTS
For the olive tapenade
1 cup green olives, pitted and finely chopped
1 shallot, peeled and chopped
3 cloves garlic, peeled and finely chopped
2 tsp lemon juice
1 tsp chilli flakes
1 cup olive oil
3 tbsp flat-leaf parsley, chopped
3 tbsp chives, chopped
3 tbsp thyme, chopped
For the roasted tomatoes
10 ripe plum tomatoes
Salt and black pepper
2 cloves garlic, peeled and finely chopped
2 sprigs fresh thyme
2 tbsp olive oil
For the sardines
3 tbsp olive oil
Handful fresh flat-leaf parsley, chopped
2 cloves garlic, peeled and chopped
12 fresh or frozen sardines, scaled
Salt and black pepper
2 radishes, thinly shaved

METHOD
For the olive tapenade
1. Combine all the ingredients. Set aside.
For the roasted tomatoes
1. Preheat oven to 160°C.
2. Halve the tomatoes lengthways and lay them, seed-side up, on a baking tray.
3. Season with salt and pepper and scatter the garlic and thyme on the tomatoes.
4. Drizzle with oil and place in the oven for about an hour.
5. Remove from the oven and set aside to cool down.
For the sardines
1. Preheat your oven on grill.
2. Combine the oil, parsley and garlic in a bowl.
3. Place the sardines on an oven tray and season with salt and pepper. Then sprinkle over the parsley mixture and radishes.
4. Place the tray in the oven and grill the sardines for about 10 minutes, until their eyes begin to turn a slightly milky colour.
5. Remove from the oven and serve with the olive tapenade and roasted tomatoes.

If you’re looking for an appetizing superfood meal, this smoked mackerel with vegetarian patties and fig salad recipe, has your name on it!

The post Sardine Veracruz with roasted tomatoes and olive tapenade appeared first on MyKitchen.

Fattoush is a Middle Eastern salad incorporating toasted or fried flatbread croutons. It’s a great way to repurpose day-old pita. Give it a try in this tuna and bean salad.

SERVES 4

INGREDIENTS
1 pita bread
400g tin cannellini beans, drained and rinsed
170g tin tuna, drained and flaked
180g cherry tomatoes, halved
1 celery stalk, finely sliced
100g rocket
½ cucumber, diced
2 tbsp olive oil
2 tbsp chopped parsley
1 tbsp chopped mint
Juice and zest of 1 lemon, plus extra wedges to serve
Salt and pepper

METHOD
1. Preheat oven grill to high.
2. Place the pita bread under the grill for a few seconds to puff. Cut open and return to the grill to toast for about two to three minutes on each side until browned. Tear into bite-sized pieces and set aside.
3. In a bowl, combine the remaining ingredients and season well.
4. Toss the mixture together with the toasted pita pieces and serve with lemon wedges.

Is there anything quite as good as Middle Eastern food like falafels with hummus and dukkah? 

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