Load-shedding can lead to great things. We escaped our suburb on an evening last week and landed, somehow, outside The Grillhouse in The Firs in Rosebank. Power-down: Steakhouse 101I had not been there for years. I know it is a favourite executive haunt by day, and populated by a swish crowd by night, but I have decided - seriously grown-up as it is - that it is also the ideal restaurant for children.Here is my 10-year-old daughter's verbal review: "The table we had was so, so cool - No 58. It was like a boat, and they have 30 waiters and the most delicious burgers and the most delicious ribs and the best chocolate milkshake ever and the waiter was so nice and remembered so much, and the loos were so cool." Exactly.Though I would also add "the most delicious onion rings". The ''cool" boat table was a circular booth, which of course is almost the entire point of eating out. Better a crud meal in a booth than a good one on a wobbly stool as French chef Auguste Escoffier so famously said. Booths - specifically circular ones - make the food taste better, make your dining compadres happier, give your handbag a seat too, and are useful when tired children need to rest weary heads.I will not nit-pick about the bland, bacon-bedevilled quasi-Caesar (it is nowadays fashionable to make this badly) but the thing I did mind was that there was no option of some properly raised (ie grass-fed/pasture-reared) beef. If that was present, The Grillhouse would become my local. Shop 70, The Firs, 011-880-3945.Power-on: Onion rings at home.If you cannot make it to The Grillhouse, try Felicity Cloake's truly perfect recipe. 1 large onion / 400ml buttermilk / 100ml milk / neutral oil, to cook / 75g flour / 25g cornmeal / ½ tsp salt / ½ tsp smoked paprika.HOW: Cut the onion into rings 0.5cm-1cm wide and put them in a small bowl. Whisk together the buttermilk and milk and pour over the onion, then leave to soak for 30 minutes. Put the oven on low. Fill a deep saucepan a third full of oil and heat to 180C/350F. Meanwhile, put the flour, cornmeal, salt and paprika in a shallow bowl. Pick the onion rings, a few at a time, out of the buttermilk, shaking off excess, and toss in the flour to coat, shaking off extra flour as you lift them out on to a plate. Repeat until they are all well coated. Line a large heat-proof plate with kitchen paper. Once the oil has come to temperature, add a handful of rings (do not overcrowd the pan) and fry, turning once, until deep golden on both sides. Lift them out with a slotted spoon and put on the paper-lined plate. Keep them warm in the oven while you cook the remaining rings. Eat immediately...