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	<title>Design News &#187; new menu</title>
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		<title>Lunch at the Greenhouse offers a carefully edited menu</title>
		<link>http://designnews.co.za/lunch-at-the-greenhouse-offers-a-carefully-edited-menu/</link>
		<comments>http://designnews.co.za/lunch-at-the-greenhouse-offers-a-carefully-edited-menu/#comments</comments>
		<pubDate>Tue, 26 Nov 2019 08:53:04 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[African inspired]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[new menu]]></category>
		<category><![CDATA[seasonal]]></category>
		<category><![CDATA[seasonal lunch]]></category>
		<category><![CDATA[seasonal menu]]></category>
		<category><![CDATA[spring menu]]></category>
		<category><![CDATA[The Liz McGrath Collection]]></category>

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		<description><![CDATA[A treat is in store for patrons at the award-winning Greenhouse restaurant – head chef Farrel Hirsch has created a shortened à la carte lunch menu. This variation on the regular menu will be available from Tuesdays to Saturdays for the rest of the year. Since taking up the reins at the flagship restaurant of The Liz McGrath Collection almost a year ago, Hirsch has done nothing but impress – he has just been honoured with three plates at the much-vaunted JHP Gourmet Guide™ Awards and an American Express® Platinum Fine Dining Restaurant Award (the highest accolade). He also won the third annual Clash of the Chefs cook-off. The new spring menu at the Greenhouse offers an African-inspired fusion feast which will delight regulars and newcomers alike. The three-course menu introduces many of Hirsch’s unique flavour combinations. First up are bite-sized False Bay canapés. Guests will have a choice of starters, namely eryngi mushroom served with ponzu, root vegetables, coriander, dashi; sashimi served with seaweed, avocado, rice, cucumber and sesame; or springbok tataki complemented by foie ‘rocher’, glüwein, parsley and chilli. The choice of mains includes three-rice risotto, ‘Die Vis’ dish, or delectable tshisanyama. For dessert, the options are a [...]]]></description>
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		<title>The Spier Farm Café celebrates local food &amp; design</title>
		<link>http://designnews.co.za/the-spier-farm-cafe-celebrates-local-food-design/</link>
		<comments>http://designnews.co.za/the-spier-farm-cafe-celebrates-local-food-design/#comments</comments>
		<pubDate>Thu, 14 Nov 2019 08:08:45 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[Chef Hennie Nel]]></category>
		<category><![CDATA[delicious meals]]></category>
		<category><![CDATA[farmyard]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[jams]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[new cafe]]></category>
		<category><![CDATA[new chef]]></category>
		<category><![CDATA[new menu]]></category>
		<category><![CDATA[pickles]]></category>
		<category><![CDATA[preserves]]></category>
		<category><![CDATA[seasonal]]></category>
		<category><![CDATA[Spier]]></category>
		<category><![CDATA[Spier Farm Cafe]]></category>
		<category><![CDATA[Spier Wine]]></category>
		<category><![CDATA[Spier Wine Farm]]></category>
		<category><![CDATA[Stellenbosch]]></category>
		<category><![CDATA[vineyard]]></category>
		<category><![CDATA[winelands]]></category>

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		<description><![CDATA[Housed in a graceful gabled Cape Dutch building, the Spier Farm Café is now serving breakfast and lunch served by friendly, attentive staff against the serene backdrop of the rolling lawns and ancient oaks of Spier Wine Farm’s historic Werf (farmyard). The Spier Farm Café’s Chef, Hennie Nel, was previously at Vadas Smokehouse and Bakery where he served as head chef under the restaurant’s founder and acclaimed chef, PJ Vadas. Nel’s extensive cheffing experience includes stints in the kitchens of Open Door (formerly at Constantia Uitsig) and the former Maze by Gordon Ramsay at One &#38; Only Cape Town. Nel is passionate about cooking honest, authentic and unpretentious food made with top quality ingredients. Passionate about the environment, he and his team recycles as much as possible, sending minimal waste to landfill. In keeping with Spier’s sustainability ethos, local and ethical sourcing is also a priority. Farmer Angus McIntosh supplies the Café with meat reared on Spier’s pastures (without hormones or routine antibiotics) as well as eggs laid by happy, outdoor-roaming hens. The Café’s fresh bread and exquisitely flaky croissants are baked a stone’s throw away, at Vadas Smokehouse and Bakery. &#160; Simple, seasonal and sublime For breakfast, the star [...]]]></description>
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