DISH is a Winner!

Organisers of this year’s Pick n Pay Knysna Oyster Festival 2009, which took place from 3-12 July, say that it was the best ever in terms of attendance and participation in events. The organisers are also hoping that the amount raised for charity this year will equal or better last year’s amount of R1,16m. The Knysna Oyster Festival Oyster Cooking Competition (now renamed the Pick ‘n Pay Oyster and Wine Mardi Gras 2009) is undoubtedly one of the social calendar highlights. This year it took place on 8 July.

Teams from across the Garden Route vied to impress the SACA judges, but it was DISH at the Rex Hotel, with Head Chef, Brad Hewitt, that wowed the crowds. More than 800 oysters flew off the platters in less than 40 minutes and DISH won 3rd place.

The DISH team created a culinary jewel out of the enigmatic delicacy. The Tempura Oyster, arranged on an Asian Relish, was crowned by Wasabi Mayonnaise and Caviar, the flavours and textures of which engaged themselves delectably on the palate and complimented the fine wines.

But this is no surprise for those in the know. DISH has been delighting it’s diners since it opened in the new Rex Hotel near the Knysna Waterfront in February. Knysna has hungered for this chic Bistro-style restaurant which uses only the freshest local ingredients and seats up to eighty people for breakfast, lunch and dinner.

So if you haven’t dined at DISH yet, you had better. It’s where you want to be.

Brad is not giving away his winning recipe, but he has compiled a new interesting recipe for you to try at home:

Shucked Liquorish Infused Oyster with Lemon & Lime Dressing

Ingredients:
1 oyster
20 ml lemon juices
5g lime zest
30ml (1 tot) vodka
10g chopped coriander
30g liquorish chopped
10g liquorish stick
Rock salt
2 sprigs saffron
Caviar
Dill sprig

Method:
Take the liquorish and rock salt and grind in a mortar and pestle. When done, roll the oyster in the mix and set it aside.

Mix the lemon juice, lime zest, vodka and saffron together, and allow it to infuse.

To prepare the oyster, place the liquorish stick in the centre of the shell. Pour a little of the dressing into the shell. Place the oyster on top of the liquorish. Place the caviar around the oyster and garnish with dill sprigs.

The ‘au natural’ way of enjoying oysters - with Tabasco and lemon - is often favoured as this does not complicate the untrained palate. But oysters are very versatile, and can be eaten pretty much how you desire; there is no right or wrong way.

Enjoy!

Brad prepares Norwegian Salmon.

Brad's Macaroni and Cheese

Head Chef, Brad Hewitt, invites you to try some comfort food at home with his Macaroni and Cheese recipe below:

Ingredients

500g packet macaroni pasta
1 onion
250g packet bacon (streaky or shoulder)
50g freshly chopped parsley
300g cheddar cheese grated
6 whole eggs
100ml milk
100ml cream

Method

Bring a pot of salted water to the boil (add a little olive oil). When the water is at boiling point, add your pasta. Keep stirring the pasta so that it does not stick together. Once the pasta is cooked (al dente), strain and set aside.

Sweat off your onions till golden, then add your bacon and fry until brown in colour. Once this is ready, remove from heat and add to the cooked pasta (along with the fresh herbs and a third of the cheese). Mix together.

Mix the milk, cream and eggs together to make an egg custard. Place the pasta into a baking tray and pour the custard over till about half way up. Cover the pasta with the remaining cheese and bake in a pre-heated oven at 180 for about 20mins until the egg custard is set and the cheese is golden brown.

Serve with a garden salad or some freshly steamed vegetables.

Comfort Food

Winter calls for comfort food. But what is comfort food? And why do we love it, and need it so?

Brad Hewitt, Head Chef at DISH, describes it as the home-cooking with which we all grew up. It’s simple, hearty and prepared with love and respect. It’s about jovial family gatherings and great memories.

What sets it apart from ‘restaurant’ food is that comfort food is cooked for people about whom we care, and because of this, there will always be a distinctive taste difference. Your mom’s famous roast chicken will never be beaten. For Brad it is his mom’s tomato bredie, and his wife, Tara’s, macaroni cheese. “Mmm, she makes a good one.” smiles Brad.

At home the whole family can be involved in preparing such a meal. Comfort food does not need a gourmet to make it great. “Bring in the kids” encourages Brad, “If they’re young like my son, Kade, let them make macaroni necklaces. Let the experience bring you closer together.”
The Braised Oxtail is at the top of DISH’s comfort food list for Brad. For him, it brings back days on the farm when the oxtail was done in the potjie. It tastes of friends around the fire, laughing and strumming a guitar. It’s rustic and robust.

Don’t we all want to taste this? Especially when life is throwing us its challenges? Comfort food is the “feel good” food that lifts us, and grounds us. It gives us a sense of self and continuity. And it’ll see us through the winter.

Also try DISH’s:

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  Braised Lamb Shank - camping, crisp fresh air, crickets out-chirping the crackling fire,


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  Caramelised Pork Belly - Christmas feasts, crispy crackling, brandy, family members trying to talk louder than each other.

Success Formula

DISH – NOW the succeeding through the recession.

What sets DISH apart, and why you are already involved? It is the delicious culinary offerings and fine wines; the friendly, efficient service; the stylish contemporary décor, our ideal positioning nearby the Waterfront or that we’re a locals’ restaurant. We think it is all these things, and no more. DISH is what Knysna wants.

DISH, Knysna’s latest chic Bistro, offers the ideal rendezvous for romancing your lover, romancing your boss, or romancing your function. Or just you. Your choice.

The latest Fabric Library product range launch enticed the Garden Route designers over a light finger lunch in one of Knysna’s most exemplary interiors that combine ‘contemporary classic’ with local materials. What better way than for a bevy of ten models to glide glamorously in our sunny piazza. Local businessmen discovered financial figures went down better with our lunchtime Bangers. Committees washed theirs down with cappuccinos and Eggs Benedict. All came to the realization that Dish is where they will be networking.

The need is to create network-centric intelligent and integrated marketing in today’s environment. “The best time to build up your network is before you need it,” points out Michael Gartenberg in The Art of Social Networking in a Recession. Whatever your plans for the future, DISH is the venue for you today.

And if you’re not convinced yet, then join us for a cocktail on Fridays (Specials all night). Get networking at DISH.