Easter Treats: Better than an egg hunt
Seek out holiday-themed delicacies in Cape Town, writes Kim Maxwell
Hot cross bun ice cream-The creamery
"No hot cross buns were harmed in the making of this ice cream" is Kate Schrire's cheeky tagline at The Creamery. Using a custard base infused with spices, the ice cream is spiked with currants soaked in brandy syrup. Available over Easter. A 500ml tub is R55, a single scoop R22. www.thecreamery.co.za, 021-447-7690.
Political figureheads-Honest chocolate
Mull over election choices with chocolate figureheads from Honest Chocolate. The choccies depict Jacob Zuma, Julius Malema, Mamphela Ramphele and Helen Zille. Individual gift boxes are R70, or all four for R280. www.honestchocolate.co.za, 021-423-8762.
The hot cross bomb- Jason Bakery
Pastry chef owner Jason Lilley, aka Captain Bread, attracts a loyal city crowd for early breakfasts and sit-down lunches, plus quality takeaway bakes from the hatch. This Easter week, Lilley is serving the Hot Cross Bomb (R45) with melted emmental, bacon and a poached egg. www.jasonbakery.com, 021-424-5644.
Dotty easter egg- Alexander avery fine choclates
Alan Clegg's bespoke Easter eggs, made in his Constantia cottage, are hollow and hand-decorated. Designs include the dark choc Pearl egg containing white balls and the Dotty milk choc egg painted with orange. They cost R110 for a 12cm egg and R160 for an 18cm egg. www.alexanderavery.co.za, 079-998-0266.
Hot cross bun nougat - Ma mére maison
Lexi Bird's hot cross bun nougat is a mix of sweet spices, orange peel and sultanas. It was introduced last year at her Woodstock shop and is sure to be a hit again. Also available in chocolate with speckled eggs and almonds. 120gm slab R30. www.mamere.co.za, 082-445-2091.
Bubbly and easter eggs - JC Le roux
The House of JC Le Roux in Stellenbosch is offering daily Easter egg and Méthode Cap Classique pairings this weekend, with the exception of Good Friday, while chocolate stocks last. Taste-test three Méthode Cap Classique styles with three ganache-filled Belgian chocolate eggs in unusual flavours R50 per person. Booking essential. www.jcleroux.co.za, 021-865-8222.
Review
Why would a two-time Academy Award- winner eat at a dated Portuguese restaurant? Many South Africans probably wondered this when actor Sean Penn was spotted in Cape Town last week.
Tired maroon banquettes, green tables with wooden edging, red plastic chairs. Maps of Madeira painted on walls and beer kegs and flags hanging from an ugly ceiling. Soccer on the flatscreen.
But the lunch crowd is packed with politicians and businesspeople , there for the renowned food.
A starter of squid tentacles (R47) fried in seasoned flour and herbs and beef trinchado (R85), 200g of fat, diced rump pieces in a dark, meaty pool of sauce are two favourites.
Penn had the peri-peri baby chicken (R95) and finished with the chocolate mousse (R24). I'd pay to have seen his face when dessert arrived: a wine glass filled to the brim with unexceptional chocolate pudding, heaped with cheap ice cream and a glacé cherry on top.
- Diaz Tavern, 15 Caledon Street, Cape Town. Tel. 021-465-7547.