Haute chicks: the new rotisserie trend

This week I’m still trend-talking, hoping that the new haute chick on the block is going to make waves on menus next year.

Chicken is very much the in-thing overseas: rotisserie shops and restaurants are now offering hot succulent chicken with roast potatoes and veggies. On my last visit to Sydney and Perth many of the bistro-style eateries had a rotisserie going. But then Australians are chook freaks, after all. They call them chook bars, where you can walk into a shop filled from one end to the other with every portion of chicken – cooked or uncooked – from the throat or the gland to paper bags filled with crispy deep-fried and salted chicken skin.

Leopard’s Leap Rotisserie in Franschhoek has delicious pork and beef prepared like this, too. I just wish more restaurants would do this kind of food. The simple stuff.

My love of rotisserie-style chicken, I must confess, was born after late nights often found me eating chicken out of foil bags from the legendary Fontana in Hillbrow.

(As I’m writing this I’ve just received one my favourite international newsletters, Tasting Table. Guess what? It’s about the same thing!)

The head chef for all the Weylandts Kitchens around the country (at Maison, a Top 10 nominee this year and in Durbanville, Greenpoint and Kramerville in Sandton) has been in Melbourne for the last few months setting one up in the new Weylandts home store that’s just opened there. She’s been eating her way around this amazing food mecca and on Sunday night sent me a pic of her dinner – lamb on the spit at a restaurant. This whole leg of lamb was slowly turning with a tray of sweet potatoes underneath, ready to catch the juices.

It’s such a cool idea to do a spit-style restaurant. All you’d need is a list of bubbles to wash it down. Anyone keen?


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