Last weekend we found ourselves in the valleys of Hermanus on a lucky sunny day in the lush surroundings of winefarms. And what's not better to do either than wine-ing and fine-dining.
Plus this place where we stayed at was seriously pimped out. It was the first time that I came across a guest cottage that is just equipped with anything you can think of, a fully-equipped kithcen with coffee machine, dish washer, etc and etc.
So we took the full advantage of living beside the sea, and bought 5kg of Cob fish--very braaiable fish(braai is bbq in South africa), and also got some 2kg of prawns :)
To prepare, we simply layed the fish on foil, dropped a couple of dollops of butter, salt, pepper, garlic, lemon juice and braai it till its sizziling and steaming with goodness that will melt your nose off.
Same with the prawns, except in this case i made a garlic butter mix with chopped chillis mixed into it along with squeezed lemon juice, then i melted it over the prawns and left it sitting in a bowl for about an hour. After which grill it till its pinky orange.
The result unfortunately got eaten before a photo could be taken. But we'll try to take photos in the future before the food is gone, and of course the progress of making it too.
Hermanus Decadence part 2 coming up next.;
First thing first, if you like papaya, you should try some with lime juice squeezed over it, a signature trick from Charles aka Cha. This adds a wonderful refreshing zing to the mild sweet flavour of papaya, just enough to give you a wake up call and a tastebudds explosion.
Then we had brown mushroom cooked in butter, crispy bacon, charred pork sausages and fried eggs. Topped with Yum's so-hot-right-now-favorite Bushmen's Bum-Hot Az Hell chilli sauce, ( i love it and have it with almost everything.)
Yums highy recommend this if you are into your chillis..
