Eating out in South Africa
Eating out in Cape Town and Johannesburg after some long working days with my fun colleagues Simon and Christoph was so much appreciated. The food in South Africa is great and I always look forward to a yummy perfectly cooked steak while I am there.
The key to that perfectly prepared food is one important step: the aging process of the meat. The meat is mostly vacuum sealed and aged for at least 4 weeks before it can be enjoyed by the guests of the local restaurants.
Simon did also a pretty good job on selecting very tasty wines that went very well with our meats and desserts.
Warwick Estate: Three Cape Ladies 2009 www.warwickwine.com
Oystercatcher Triton 2007: www.blackoystercatcher.co.za