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Thursday, 10am: My week of daily bread and butter ...
I often arrive at a restaurant famished, so I can’t wait for that slice of bread. I relish it, as my dad does, with lashings of cold butter. Often fellow diners complain that butter is served too hard and it’s difficult to spread, but for me it tastes better (and I prefer the texture too, especially if it’s unsalted). Remember those butter balls with little patterns around them, served in iced water? Rather old-fashioned, but I do confess I like them. It’s usually the responsibility of the waiters to roll the butter as they fold starched napkins. I suppose I am a bit of a butter snob and I do feel special when little plates of dukkah or herby cream cheeses are offered – an experience I recently had at Buitenverwachting. Now … about bread. Some restaurants make no effort at all: they serve cold, dry pieces that have been sliced during last service. But there are also many that go the extra mile. I’ve just had the perfect slice of bread at The Roundhouse, with the perfect crust and soft chewable texture, similar to sourdough but made with polish by Vanessa, who is also a fabulous pastry chef (not to mention her truffles, soufflé and friandises). Another was at Fynboshoek in Tsitsikamma, where Alje serves piping-hot homemade loaves of bread studded with rosemary and olives baked in his farm oven – heaven. And then there is Reuben's – I can’t wait for the oversize basket of delightful breads, always delicious, and the cold butter that melts just a wee bit. Not a crumb to be left in sight. Let me know how adventurous your favourite local restaurant’s breadboards are. I guess cheese comes next! Happy eating Abigail |
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