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This week in our kitchen

The kitchen focused on homemade, comfort food for the last few chilly winter days we were having. Our Chicken Florentine and Crushed Potatoes were especially popular. As spring peeks its head around the corner our garden is coming back to life. We were very excited to be able to use fennel from our garden in our Chicken Florentine.

 

Chat to our Regulars

It was the last week of hot kitchen practicals for the January intake of students before they start writing their exams. Our 3rd years had a Saturday Braai day last weekend which went very well with the Power Puff Girls selling out on their Gourmet Braai Roosterkoeke topped with Sliced Beef, Caramalized Onions, Rocket and Mayo . We are very proud of the progress our students are making as they move through the year.

 

What’s on at MOM?

Our daily combo deals continue to be a crowd favorite. The most popular combo deal last week was our fresh snapper fish served with basil pesto mash paired with our criossant bread and butter pudding. An indulgent treat that anyone would love!
On Saturday we hosted a group of bikers that are travelling from Cape Town down the Garden Route up to Bloemfontein. Some will be continuing their road trip up to Harare. They all enjoyed a hearty MOM Breakfast before hitting the road again. We wish them all the best on their travels, and we’re so happy they were able to stop by at MOM cafe on their way.

 

What’s on in Paarl?

Last week Paarl Boys High hosted it’s annual orchestra evening. We are so impressed with the muscial talent of these youngsters and we know that they will go far in their lives. We were honored to be chosen to cater the evening. We provided our signature platters for the event and offered a ‘VIP’ food table. We had so much fun, and can’t wait for next years orchestra event!

 

Celebrating the Hurst Alumni

Franschoek Life has complied a list of ‘culinary boss babes’; an article showing some of the best and brghtest female culinary stars cooking in South Africa. We couldn’t be more proud that ourvery own Hurst Alumni, Carolize Coetzee, is the first name mentioned. Well done Carolize! CarolizeisExecutiveChefofTokara’sflagshiprestaurantand graduated in 2010. She then went on to work at Delaire Graff, Makaron Restaurant at Majeka House, Haute Cabrière, Equus at Cavalli, and Cuvée at Simonsig before becoming appointed head chef at Bodega Restaurant at Dornier Wines in 2016. In 2018, she became executive chef at Tokara Restaurant, which serves terroir focused contemporary cuisine, award-winning wines, and dramatic views over Stellenbosch and False Bay.

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