Mahlzeit

Thanks to 4 working seasons at in Munich and a close relationship with we could whip up an authentic October feast experience.

Around the corner .micros profide top quality and service. Pesticide free micro herbs and flowers.

Terrific event with Coenie Snyman (rockofeyewines.com) in his private cellar in Stellenbosch. Bringing the two art forms together.

Beef, shiitake and lager pot pie

Special evening cooking for my yoga class of 6 years.☺️. Main course was Black Angus beef, sauce Béarnaise, white asparagus, sautéed peashoot and pomme duchess. What a joy it was to join together my two passions.

Caramalized puffed pancake pillows with rhubarb, white chocolate and mascarpone cream

Caprese salad
Walking dinner

Chianina beef, asparagus, mushies.
Self catering on holiday 😊

Tiramisu

A bit of catering for .6934 21'st birthday bash.

3 months ago I came home. Being, and learning, in the best restuarants of the world, there was one thing I learnerd - No matter where you are, the flavours of home will always be there. That's how the garage style was born. Food from all over with that authentic touch. On this week's menu: Braised beef shin, braaied beef entrecote, poached crayfish, sauce Béarnaise, roasted parsnip, pomme duchess, romenesco. See you in the garage soon!

Deboned lamb rib

for the regular Wednesday brunch ladies this week.

It really is about bringing people together

Portebeĺlini soup. Parsley oil.

Pearl barley, free range chicken salad.




Background artwork (my beautifully talented sister-in-law)

Burger pop up stall. 🍔🍟

Take away pearl barley and freerange chicken salad.