seisoen opening - George Herald

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george
The mercury’s rising which can only mean
one thing - summer’s here, bringing with it the
first subtropical fruits of the new season. And
pronunciation optional, in sunny South Africa that includes the first
harvest of our heavenly homegrown litchis.
taste optimal
With a number different cultivars produced
VILLIERSDORP CELLAR
DAM GOOD
WHITE RED ROSÉ
Visit Tuinroete Agri's for
great summer specials
Net die regte plek om te wees as jy ‘n ware
gesinsrestaurant soek met lewende vermaak
vir oud en jonk. By hierdie gewilde
restaurant kan jy lekker dans en daar is
ook ’n groot a la carte-spyskaart. Dames
Litchi, lychee, leechi, laichi, lichu, lizhi…
96341-RW-HG11-RE
kroeë is ook beskikbaar,
wat ‘n omvattende diens
verseker. Bederf jouself en
jou gesin met ’n prettige
aand by hierdie kuierplek,
met ‘n drank- en wynwinkel
op die perseel vir jou
gerief. Liefhebbers van
antieke ware kan hul ook
verlekker in die grootste
antieke winkel in die Suid-
Kaap.
here, namely Third Month Red, Mauritius, Fay
Zee Siu, Wai Chee and McLean’s Red, our
litchi season spans most of summer, from
late October right through to early March,
peaking between November and January.
Nothing quite says summer like litchis, with
THE
CHRISTMAS
LUNCH MENU
Champagne Cocktail
served on arrival
***
Table d’hote
(served to your table)
Shrimp Cocktail
***
Salads
***
Gammon
123 York Road | George | 6529
Tel +27 44 874 4488
Fax +27 44 874 4428
E-mail: reservations@proteageorge.co.za
Web: www.proteahotels.com/outeniqua
***
***
***
Cheese
preserves
***
BOOK TO AVOID DISAPOINTMENT
R265.00 per person
O U T E N I Q U A
MISTY MEADOWS
eat & drink
CRAFT BREWERY & ARTISAN
WHISKY DISTILLERY, SINKSABRUG - GEORGE
their rosy red skins and delicately fragranced
flesh that oozes juicy sweetness. A fuss-free
ingredient for both sweet and savoury dishes,
litchis are great in starters like cool lettuce and
litchi soup, and mains like litchi and crab salad
with a sweet chilli sauce and duck with litchi in
a red Thai curry. Of course dessert is where
litchis really shine, adding a subtle sweetness
and perfume to parfaits, ice-creams, cheesecake,
sorbets and tarts. That’s not to mention
refreshing drinks like litchi and ginger ice tea
or litchi and mint cooler - all perfect poolside
accompaniments. They’re also ideal for the
whole family. Anyone watching their waistlines
will be happy to know litchis are the
ultimate guilt-free indulgence as they’re
naturally fat-free. Plus 100g of raw, peeled
litchis are a source of vitamin C* making them
a nutritious treat for young and old. *Raw,
peeled litchis per 100g provide 25% Nutrient
Reference Values (NRV) of vitamin C for
individuals 4 years and older, expressed per
single serving.
OUTENIQUA HOP
MUSIC FESTIVAL
16th - 17th December 2011 - DAILY FROM 8am
TICKETS AVAILABLE ONLINE: www.mistymeadows.co.za
ENQUIRE: 044 876 0464 / 072 714 2292 / 072 012 7137
SEISOEN OPENING
16 December 2011
JAKKIE LOUW & BAND!!
ONS DANS 14 DECEMBER
ELKE AAND MET ONS DJ!
DE-DEKKE - die plek om te wees
38
96384-RW-HG11-CL
Die grootste
antieke winkel
Langs N2 Nasionale Pad
Grootbrakrivier afrit
Tel/ Faks: 044 620 2531
E-pos: dedekke@telkomsa.net
www.dedekke.co.za

george
serve 4
3 tablespoons vegetable oil
114g can Thai red curry paste
250ml chicken stock
300g peeled and stoned litchis
15ml fish sauce
15ml brown sugar
140ml can coconut milk
1/3 cup basil leaves steamed jasmine rice, to serve
450g mixed stir-fry veggies (cabbage, carrots, bamboo shoots, spring onions etc.)
4 duck breasts or 600g chicken thigh fillets, trimmed of excess fat
eat and drink
Preparation:
1. Heat 1 tablespoon oil in a large frying pan over medium-high heat.
2. Cook the duck or chicken, in batches, for 1 to 2 minutes each side or until
golden - set aside.
3. With the remaining oil fry the veggies briefly and set aside with the duck.
4. Reduce the heat to low, and add curry paste and cook, stirring, for 1 to 2
minutes. or until aromatic. Add stock and stir until curry paste has dissolved.
5. Add the litchis, vegetables and duck and stir gently to combine.
6. Combine the fish sauce, sugar and coconut milk in a jug and stir into curry.
Cook for 5 minutes and stir in basil.
7. Spoon curry over rice and serve.
A lovely outing for the whole family!
Visit our delightful outdoor
Tea Garden and Farm Stall
Bubble Ball, Mini Train and Pony Rides
We also cater for Group Tours, Kiddies Parties and School Groups
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celebrate the festive season
in style at the
hyatt regency oubaai golf resort & spa
CHRISTMAS EVE
Buffet Dinner at Cucina Restaurant at R240 per person
4 Course set menu at Waterside Grill at R299 per person
CHRISTMAS DAY
Buffet Lunch at Cucina
Including Live Entertainment, Children’s activities and gifts for the kids
R350 per person
4 Course set menu at Waterside Grill
R180 per person
R299 per person including wine selection
NEW YEAR’S EVE
Buffet Dinner at Cucina Restaurant
Including Live Entertainment
R420 per person
5 Course set menu at Waterside Grill
Including welcome glass of champagne
R800 per person
POOL PARTY
From 15:00 on the 3rd January 2012
Enjoy the tropical flavours and beats at the Hyatt Regency Oubaai Pool Party
R120 entrance including food
WATERSIDE BAR
Live Entertainment on Wednesdays and Saturdays
For more information contact Sharon Wright on +27 44 851 1234 or
sharon.wright@hyatt.com
39

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george
Chilled
Litchi
lettuce soup
MAKE ONE DAY IN ADVANCE
Ingredients:
1 tablespoon olive oil
6 large spring onions,
washed and sliced
2 cloves garlic, peeled and chopped
500ml vegetable stock
675g litchis, peeled and stoned
2 lettuce, washed and chopped
( preferably Cos or Iceberg)
large handful of freshly chopped mint
salt and freshly ground pepper
250ml cream
TO SERVE:
4 tablespoons thick cream
fresh mint sprigs
PREPARATION:
1. Heat the oil in a large pan. Add the spring
onions, garlic, and gently cook for 5-7
minutes or until the spring onions are soft
but not brown.
2. Pour in the stock and bring to the boil.
3. Add the litchis, bring back to the boil and
reduce to simmering point.
4. Stir in the lettuce and mint.
eat & drink
5. Continue to cook for 2-3 minutes or until
the litchis are just tender.
6. Allow the soup to cool and then blend in a
food processor or with a hand blender until
smooth.
7. Season to taste with salt and pepper.
8. Pour into a large bowl, add cream, cover
and chill for four hours or overnight.
9. To serve, spoon the soup into chilled soup
bowls.
10. Spoon a tablespoon of cream into the soup
and top with a sprig of mint before serving.
“ The only way to really enjoy seafood, is in abundance, sand under the feet, the
smell of the ocean in the nostrils – right next to the sea” West Coast belief
DE VETTE MOSSEL @ GROOTBRAK RIVIER.
Tel: 079 339 0170
DE VETTE MOSSEL @ PINE LAKE MARINA, SEDGEFIELD.
Tel: 079 941 6402
96398-RW-HG11-CL
CRAFT BREWERY & ARTISAN
WHISKY DISTILLERY,
SINKSABRUG
TOUR & TASTING R50pp
COUNTRY MARKET & BEER-FEST (Every Sat. @ 10am till late)
FARM BUTCHERY (Mon - Sat 9am to 3pm)
THE HOP MUSIC FESTIVAL
(16th - 17th December 2011)
Booking essential:
TICKETS AVAILABLE ONLINE:
www.mistymeadows.co.za
ENQUIRE: 044 876 0464
/ 072 714 2292 / 072 012 7137
CLOSED FROM 24 DEC 2011 - 02 JAN 2012
40
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Litchi
with cucumber ribbons,
and a sweet chilli
dressing
SERVES 2 - 4
Ingredients:
12 litchis, peeled and stoned
200g crab meat
¼ red cabbage sliced
½ red onion, finely sliced
1 cucumber, sliced into ribbons
2 limes, quartered
1 chilli to garnish
Dressing:
2 tablespoons brown sugar
50ml lime juice
100ml sweet chilli sauce
2 lime leaves
30g mint leaves
Preparation:
1. Arrange the salad on a platter.
2. Combine the dressing ingredients in a
food processor and combine.
3. Pour dressing over salad and serve
immediately
Litchi
crab salad
rosewater
SERVES 2 - 4
Ingredients:
15ml rosewater
150ml water
100g sugar
100g litchis, peeled and stoned
mint leaf, for garnish
litchis, for garnish
Preparation:
1. Make sugar syrup by boiling the water and
sugar until the sugar is dissolved, remove
and allow to cool.
2. Put the litchis in a blender or food processor
together with the rosewater and syrup.
Process to a fine puree.
3. Pour the mixture into a 23cm square
baking tin and put into the freezer for 3
hours.
4. Break the iced mixture into chunks and
process again until slushy. Return to the
baking tin and freeze once more until
solid.
5. To serve - Allow the mixture to soften
lightly (about 5 minutes) and scoop into 4
champagne glasses or dessert bowls.
6. Garnish with mint leaves and litchis.
Litchi
mint
george
iced tea
Ingredients:
3 peppermint tea bags
500ml boiling water
2 cups litchi juice or water (may need
to add sugar if using water)
10 peeled litchis for garnish
1 bunch fresh mint, washed
Preparation:
1. Brew tea in boiling water; allow to
draw for 10 minutes.
2. Pour brewed tea into a serving jug.
3. Add the litchi juice and refrigerate
until thoroughly chilled.
4. To serve garnish with mint and
peeled litchis
eat & drink
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VISIT US FOR
41

george
eat and drink
table for Christmas
The Christmas lunch or dinner is one of the highlights on the yearly calendar of
most families and such a big occasion warrants a festive table that adds to the
right ambience. Here are some ideas for your special get-together.
Ideas for centre pieces are endless.
Combine raffia and roses
and crisp green and white
for a cool Christmas
setting in the South African
summer.
Contrasting red and
white form a dramatic
combination. Use ivy,
flowers and colour
balls to recreate this
effect.
Coffee
Coffee
Ideas for centre pieces are endless.
Trading Hours:
Mon - Fri: 09h00 - 18h00
Sat: 09h30 - 14h00
8A Heater Park Centre, next to Spar
079 897 2325
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Budget centre pieces need not make your
Simple but chic.
guests feel neglected.
Caroline’s
Chocolate
Haven
Try some of our delicious Bon-Bons,
Truffels, Bars, Mousses, chocolate
fountain (bookings essential) and
various cakes.
We also have mouthwatering
Fruitcakes for Christmas.
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96281-RW-HG11-RE
Cell: 083 446 7385
Email: chocolatehaven@mweb.co.za
Shop 8, Milkwood Village, Wilderness
42
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george
Kerskos vir ‘n
eat and drink
Dit mag dalk na heiligskennis klink, maar ek berei nie tradisionele
Kersetes voor nie omdat meeste van die tradisionele Kersetes vir kouer
streke bedoel is. My spyskaart is saamgestel sodat die kos teen kamertemperatuur
geëet kan word. Dit beteken ook dat niemand hulle op
Kersaand voor die stoof hoef af te sloof nie. Hier volg twee sulke resepte
wat jou gaste nog lank sal onthou...
Hoenderpastilla
6 porsies
Pastilla is ‘n interessante gereg van Noord-Afrika wat veral gewild is in Marokko. Dit
kombineer die geure en teksture van ‘n souterige, bros deeg met soet speserye. Duifvleis
word gewoonlik gebruik, maar ek gebruik hoender.
Voorverhit die oond tot 180 °C en voer ‘n
pasteibak met 4 lae fillodeeg uit. Onthou om
elke laag met botter te verf.
Plaas die hoender in ‘n mengbak en hou
eenkant. Verhit die olie in ‘n pan en braai die uie
en knoffel saam tot deurskynend. Voeg die
komyn en tiemie by en prut ongeveer 3 minute
lank. Wees versigtig dat die speserye en kruie
nie aanbrand nie, dit sal dan bitter smaak.
Meng die uiemengsel, amandels, sultanas,
eiergele, suurlemoenskil en -sap met die
hoender. Voeg geurmiddels na smaak by. Klits die eierwitte tot sagte punte vorm en vou by
die hoendermengsel in. Die mengsel moet nat wees, maar nie loperig nie. Skep die mengsel
in die pasteiskottel, maak gelyk bo-op en bak 25-30 minute lank tot ferm. Sit voor saam met
‘n ligte suurlemoensousie en ‘n groenslaai.
Wenk: Jy kan ‘n dik witsous maak en die eiergele en -witte byvoeg voor dit by die hoendermengsel
geroer word.
6-8 porsies
‘n Paar jaar gelede het ek en Jenny Morris, die Giggling Gourmet, ‘n Kersdemonstrasie in
Windhoek gedoen. Ons kon nie aan ‘n nagereg vir een van die spyskaarte dink nie en toe
het Jenny die resep uitgedink. Ek dink dis hemels en het deur die jare my eie kinkel
ingewerk.
Laat die roomys sag word, voeg die res van die bestandele
by en meng goed. Skep die roomysmengsel in die
holtes van ‘n muffinpan of ‘n ronde vlekvryestaalbak.
Vries ten minste 2 dae lank voor dit benodig word. Haal
uit die muffinpan of bak en garneer net voor opdiening
met druiwe, kruisement en nog neute.
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Tap kanne beskikbaar:
Technically, the treatment process we
use is called reverse osmosis. We
however like to refer to it as
SUPERCHARGING. That’s because our
filtration process ensures that our water
is not only filtered and purified, but also
enriched with a turbo charged form of
oxygen called ozone. We also supply the
finest quality sparkling and sparkling
flavoured waters as well as 100% natural
fruit juices. Ask about our bulk order
discount.
R119 .95
PER CASE
BRANCH: George, Golden Harvest Centre,
Shop 1, Cradock Street, George
Email: george@oasiswater.co.za
Tel: 044 884 0478 | 079 517 7925
Breakfast & Light Meals
We serve:
FULLY LICENSED
044 884 1236
44
EARTH LAUGHS IN FLOWERS - ralph waldo emerson

Summer fruit
now in season and
available!
044 803 9700
AS FROM 10 DECEMBER 2010 2011 TRADING HOURS:
GREAT INDOOR SPECIALS!
Sparkling Wines
Semi Sweet White &
Rose
R29.95pb
NUY Dry White
R38.95 pb
Non Alcoholic
Sparkling Wines
R24.95pb
Wines
Sauvignion Blanc &
Eve’s Mistique
R19.95 ea
for SIX
BOTTLES
R99.75
A wine lover’s paradise
with more than 250 local
wines to choose from.
45

george
Restaurant hours:
Mondays: Closed
eat and drink
50% Discount
on your first cocktail
with this
coupon!
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As one of the Garden Route’s most popular seafood
restaurants, the King Fisher offers a relaxed
atmosphere where you can sit back and enjoy
yourself.
This seafood taverna has seating inside or outside
on a deck. The restaurant’s prawns are legendary
and the fish and chips a famous fare.
Although it specialises in seafood and sushi, the
King Fisher also offers a wonderful variety of mouthwatering
options - from pasta to selected meat dishes.
Round your meal off with a fabulous bottle of wine or
liquer from the restaurant’s whisky and wine cellar.
The owners, Jill and Rob Warrand flanked by
Darius Jonck (left) and Travis v.d. Westhuizen (right).
OPEN DAILY FROM NOON TILL 22:00
AT NO 1 COURTENAY STREET, GEORGE.
OPEN ON CHRISTMAS DAY | 044 873 3127
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The Sushi Chef Michael
Tuesdays to Saturdays: 8am till late
Sundays: 8am till 3 pm
During school holidays we are
open every day!!!
CUTTY SARK LAKESIDE RESTAURANT
The Cutty Sark Lakeside Restaurant is situated in the Pine Lake Marina Waterfront Resort with spectacular views over its
own beach and the blue waters of the lake.
SEDGEFIELD RESTAURANT
At this a-la-cart restaurant just outside of Sedgefield you can enjoy breakfast in the clear morning air. It is a meeting place
and quick stop for a healthy lunch. At sunset enjoy exotic cocktails and enjoy dinner with the refection of the jetty lights
on the water creating a romantic setting! The restaurant also specifically caterers for the little ones needs and pleasures.
DINING OUT AT CUTTY SARK LAKESIDE RESTAURANT, SEDGEFIELD
Dining out at the Cutty Sark Lakeside Restaurant near Sedgefield you can enjoy healthy, good honest food, not designers
food, but definitely pleasing on the eye - made with passion and a constant attention to detail. Wine is carefully sourced
to complement our dishes. And we buy directly from the farmer. No middle men. We believe in value for money.
PRIVATE BEACH AT CUTTY SARK RESTAURANT
Looking across the lake from the Cutty Sarks elevated wooden deck to the distant and opposite shore, your eye will first
catch something much closer - a lovely private sandy beach, stretching from the restaurant to the water. There is also a
surprise - ever sat in your own man-size weavers nest, gently swaying in the wind?
Contact Details We are only an e-mail away! Please use the Booking Enquiry Form on this page or contact us on the following numbers and use "Lalakoi Website" as your reference.
Contact Details: Tel No: +27 (0) 44 349 2224 Address: On the beach at Pine Lake Marina just outside of Sedgefield
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