Yummy Vol 04 - NRW2015

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FOOD DRINK LIFE

Feb 2015, Volume 4

NAIROBI RESTAURANT WEEK

DINING ON A BUDGET

STRIKING A POSE

WARMING THE SOUL

This month Charity Keita lets them eat soup

Susan Wong reminisces on food and writing in Nairobi

A Valentine’s Day meal that will win her(his) heart

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NRW 2015 AT THE OCEAN CELEBRATE NAIROBI restaurant week at the oval 3 COURSE MENU @ KSH 2000 SPECIALS ON CASILLERO DEL DIABLO WINES

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EDITORIAL

EAT YOUR HEART OUT New York City was the first to host Restaurant Week. What began as a humble lunch promotion event in 1992 has since grown to not only take place twice a year in the Big Apple, but is now a major culinary event across the United States and cities the world over. Name any major city and they probably have an annual Restaurant Week.

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he Restaurant Week concept is basically a week or 10 day long promotion of fixed priced lunch and dinner menus at a city’s finest restaurants, at a fraction of the price. The event has now stretched to London, Dubai and Cape Town, to name a few. Since Nairobi has evolved into such a city of food lovers, it’s only natural that we host our own.

It is the second time that Nairobi is hosting this global dining phenomenon. Between January 22nd and February 1st, patrons will be able to experience a special menu at the city’s top restaurants—50 restaurants to be exact—in partnership with Magnum Cream Liqueur.

Nairobi Restaurant Week is about applauding the finest food the city has to offer. The top chefs are expending all their culinary skills so that restaurant goers can experience a one off, limited edition celebratory menu, that showcases their culinary ingenuity and innovation. Nairobi’s best restaurants will be offering a 3-course prix fixe menu for Ksh 1000 to Ksh 1500 for lunch and Ksh

1500 to Ksh 2000 for dinner. Taste Events Ltd.—the guys who brought the highly acclaimed Taste Awards 2011 and 2013 to Kenya—is the hardworking team behind Nairobi Restaurant Week.

Customers love Nairobi Restaurant Week because its offers them a chance to experience the city’s finest restaurants at a modest price.

They also get an opportunity to learn more about food and to support the local hospitality industry. So take this fabulous opportunity to dine with your loved ones and maybe win some amazing prizes along the way.

In the pages of this issue your favourite foodie, Susan Wong, reminsces on her experience as a food critic in Nairobi. Find out why Charity Keita is done with new year’s resolutions and read the Wine Chick’s take on how wine and women can be described using the same words. Also check out Amy Selbach’s wellness column, to find out how you can stay healthy this January.

Read our NRW Restaurant guide and make your reservations in advance to avoid disappointment.

Whether you are a lover of Italian,

Pan Asian, East African, Indian or Continental cuisine, we have you covered. Make the most of this week because events like this only come once in a while. We hope you all have a great experience.

Happy Dining!

Hiyabel, Kunali, Shreya & The entire NRW & Yummy Team.

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SociAL SCENE

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MY LIFE AS A FOODIE

If a picture tells a thousand words, then these images prove that Kenyans really know how to rock a New Year’s party.

Although Charity Keita does not do New Year’s resolutions, she is eager to stay light in the run-up to the upcoming NRW gastro-tour.

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It’s not easy being a food critic. Susan Wong describes the journey writing about Nairobi restaurants has taken her.

42 KAHAWA DIARIES Jeremy Block, Chairman of the Dormans coffee chain, wasn’t born a coffee connoisseur. He certainly is one now.

NAIROBI RESTAURANT WEEK (NRW)

53 WINE CHICK

Everything you need to know about the hottest foodie week on your social calendar

The lexicon of wine and women is surprisingly similar. What does this say of the men that created it?

54 WELLNESS

Amy Selbach knows that a good year starts with getting rid of the old and ushering in the new.

55 WINE PICKS Understanding the wines that you dine with and when they’re best consumed.

58 MIXOLOGY When you live your life to the maximum, Magnum cocktails are the only way to go.

45 COOKING WITH LOVE Valentine’s doesn’t have to be about expensive meals in exclusive restaurants. Show how much you care this year, by cooking up a loving three-course storm in the kitchen

yummy No. 04 · February 2015 · Published by EatOut and UP Magazine, all rights reserved. FOR EATOUT: MANAGING DIRECTOR Mikul Shah GM Hiyabel Tewoldemedhin Yummy TEAM Andrew Onyango, Benjamin Wafula, Eugene Mburu, Hinal Shah, Kelvin Jayanoris, Liz Maelane, Mary Mahinda, Wahid Osman, Yoga David sales & OPERATIONS Daniel Muthaini, Devna Vadgama, Yvonne Malebe FOR UP MAGAZINE: CREATIVE DIRECTOR Rand Pearson commercial DIRECTOR Sapna Chandaria managing editor Katy Fentress Project Editor Agnes Peillet graphic design Rachel Mwangi contributors Susan Wong, Charity Keita, Amy Selbach sales inquiries Call Yummy, 0711 22 22 22 publishing inquiries Call UP Magazine, 0733 42 27 26 EMAIL info@yummy.co.ke

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DXD 2015 Design by Disruption

THE LAUNCH

a gala night to celebrate and award change makers in the world of design

February 19 6:30 p.m.

Stay tuned to upnairobi.com and facebook for details

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tickets: 5,000/= all food and drinks inclusive to buy tickets: info@upnairobi. com; or call: 0722 514 049 n a i r o b i ’s u r b a n p e r s p e c t i v e

SOCIAL SCENE

NEW YEAR’S MADNESS

Kenya’s New Year was a riot of sights, sounds, colour and exuberant revellers who all ushered in the New Year with great style. Here’s a window onto two of the night’s most banging events.

Organised by the guys at Epic Nation, The hakuna MATATA FESTIVAL IN Manera Farm Naivasha WAS, AS PREDICTED, AN EPIC NIGHT OUT. REVELLERS RAVED THE NIGHT AWAY TO THE SOUNDS OF dj Creme De La Creme, DJ protege AND MC DNG AND BY THE look OF IT, THE PARTY DIDN’T STOP UNTIL WAY AFTER 5AM. PHOTO CREDIT: KHATELY PHOTOGRAPHY

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SOCIAL SCENE with up magazine

For the second year running, the events team at Distant Relatives in Kilifi really took the party UP a notch. Party-goers were treated to an unforgettable night complete with a giant flaming straw man, a glowing baobab and an electric shisha lounge the likes of which MOST kenyaNS had never laid eyes on before. Photo Credit: Timothy Mwaura photography and bottom right Delphine Marie paquet

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nakedpizza.co.ke

everyday 11a–11p

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MY LIFE AS A FOODIE text CHARITY KEITA

Out of Pocket Out of Mind

I have always prided myself in steering clear of both New Year’s resolutions and post-Christmas extreme diets.

Charity Keita uses her empty wallet to her advantage during the post-holiday foodie blues.

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tep one: I emptied all food from the refrigerator and cupboards (including the custard eggs and marshmallows hidden at

the back) Step Two: I wrote two lists: on one I compiled the “good” foods; on the other I compiled the “bad” foods.

Alcohol is obviously bad, although whether it is a food or not is up for debate.

Step three: Based on the “good” foods list, I wrote a menu that would see me through to the month of March. No sugar, refined carbs, alcohol, fat, gluten and red meat ever appeared on said menu.

Step four: I looked at the menu, felt a wave of revulsion and proceeded to rip it all up and head to the closest Chapo Mayai (eggs rolled in Chapati) stall for a midmorning snack.

Step five: I put the food back in the cupboards minus the stuff which was over six months out of date.

I have always prided myself in

steering clear of both New Year’s resolutions and post-Christmas extreme diets. Which isn’t to say I haven’t been tempted, it’s just that I’ve always suspected that they were destined to fail, so why start in the first place? That said, the Christmas food orgy that I was treated to courtesy of Mama Luan (my fiancé’s mother back in Portugal) last month, really left me wondering if 2015 might be the year to at least consider modifying my food intake for a month or so.

One fly in the ointment that was already buzzing at the back of my head, was the inevitability with which NRW (that’s the 22nd of January in case you still haven’t caught on) would scupper my plans for food virtuosity (or deprivation, whatever way you choose to look at it). This gave me exactly twenty days to come up with an eating plan that I would actually stick to.

Luckily for me, it being January, both Luan and I were utterly broke.

So guzzling French wine while

devouring an aged T-bone steak from Prime Cuts, was out of the question.

Being broke can be a friend or an enemy to reducing the amounts of “bad” foods you ingest. If you are well prepared, cook in advance and stick to pulses, veggies and minimal amounts of ugali/rice/pasta (these last three are “bad” foods mind you, so if you can afford the wholemeal version by all means go for it), you can eat cheap every day. However the problem arises when you are hungry but have failed to cook and there is only the aforementioned Chapo Mayai stall nearby. Bad food is often super cheap; they hook you into it and you keep on going back for more because, at 60 bob a portion of chips, who can resist?

How has this food virtuosity been going for us so far, you might well ask. Well, night one was a bit difficult. We’d just gotten home from the holidays and despite our best intentions, our empty wallets and cupboards didn’t offer much in the way of “good” food options. In the

end we managed to cook up some tortellini to which we added some shiro (a spicy Ethiopian chickpea paste). It was surprisingly nice. Since then we’ve mostly managed to stick to the plan. Luan keeps complaining that all the pulses are giving him gas but I patiently remind him to stick with it, so he can eat to his heart’s content throughout NRW. Will I have lost the Portuguese pounds I piled on over the Christmas season by NRW? Probably not. Can I convince Luan that we should now have three soup nights a week? Maybe. Will I eat less next Christmas? Definitely!

Charity Keita works as a project manager at a major international humanitarian NGO. In her free time she cooks, experiments with and eats food. Conviviality, the art of being friendly and lively around the dinner table, is the cornerstone of all her social interactions and her maximum aspiration for a night with friends.

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SUSAN EATS

The Art of Nairobi Dining Nairobi has come a long way as a gourmet destination. The city’s Foodiein-Chief Susan Wong assesses the gastronomic progress that has been made over the past year.

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“You’re evil…mad…a villain,” a disgruntled restaurant owner once told me, upon learning that I had referred to his food as ‘rancid’ after spending the better half of the week at home, sitting next or on the toilet, rocking my disheveled hair, asking myself why I had ingested that dark and stormy dish of curdled slob.

If this world was a bestselling comic who’s pages were graced by heroes and villains, the heroes would be the chefs who cooked good, honest and humble food with love. The villains would be the food columnists and critics, the social media bloggers who are always quick to troll and harass, yet can’t tell a tilapia fillet from a salmon steak.

My culinary journey in Kenya that began four years ago has been an interesting and privileged one, filled with copious amounts of delicious soul-warming food and new friendships with like-minded

text susan wong

Calling anyone’s food ‘rancid,’ ‘mediocre’ or ‘uninspiring’ is never enjoyable. food-loving individuals. There were however moments where I battled with my conscience – if my experience is bad, do I write the truth and potentially harm someone’s business?

Calling anyone’s food ‘rancid,’ ‘mediocre’ or ‘uninspiring’ is never enjoyable. As the youngest daughter to a former restaurateur in Canada, I would never wish to be on the

receiving end of such criticism.

My father was the chef-owner of a successful neighbourhood bistro in Toronto. Though he sold it soon after I was born thirty years ago, there was never a single day that I wasn’t reminded of his dedication and passion for his restaurant.

From handcrafted stained glass chandeliers that lit the restaurant with ambience repurposed in my childhood home, to the dusty signage sitting in the back of the garage – I knew my father would never let go because he had poured a tremendous amount of himself into the business and undoubtedly, the restaurant was a reflection of him as an individual.

Understandably, when a restaurant is an extension of you, receiving tough constructive criticism will naturally be met with defensive mechanisms and perhaps spur motivation to do better, or not.

Likewise, receiving praise is like a pat on the back, a gesture of appreciation. What I’ve learned during my culinary journey in Kenya is that it’s important to be as objective, vivid, real and mercilessly honest in food media – that’s the only way to help shape Nairobi into one of the world’s great international culinary destinations with competitive offerings to boot.

The notoriously cutthroat Nairobi restaurant scene became even more competitive in 2014, when a slew of international chefs and homegrown talent joined the fight for a slice of the lucrative pie. International brands like Caramel, Ocean Basket, Domino’s Pizza, Snack Attack and Soi joined in the knife sharpening, whilst fearless new entrants like Mambo Italia, Churrasco Gaucho, Dari, Adega and Four Café added to the diversity. Yet despite the plethora of restaurants and a greater choice than

possibly anywhere else in the region, you still have to do your homework to find a good meal in Nairobi. But when you do though, it’s likely to be magnificent.

In the exuberant and fickle restaurant scene in Nairobi, new restaurants continue to open and culinary trends from all over the world are quickly adopted. Kenya’s capital is certainly growing into its food-loving reputation. With about fifty restaurants participating in Nairobi Restaurant Week 2015 just around the corner, Nairobi continues to surprise me with its determination to thrive in its journey in becoming an internationally recognised foodie hotspot.

So as we settle into 2015, will you join me on this culinary journey in Nairobi? Will you help me celebrate the heroes of this industry? If your answer is yes, then start making your reservations. Happy eating.

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Nairobi Restaurant Week

#NRW2015

text Yummy Staff

Food is a universal language. It not only feeds and fills our bodies, it also heals our souls, ignites conversations and helps spark new ideas.

As celebrity chef Gordon Ramsay once famously said: Food is the great equalizer! Whether you are closing a business deal over lunch or enjoying a dinner with friends, the second edition of Nairobi Restaurant Week (NRW) is your ultimate gateway to bigger and better things!

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ADEGA RESTAURANT Lavington Curve Mall, Lavington NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Adega is an upmarket Portuguese-inspired restaurant, located in the recently opened Lavington Curve Mall. The restaurant offers a warm ambiance allowing the diner to feast in Portuguese style. The menu features traditional Portuguese cuisine including Caldo Verde, sliced Chourico, Trinchado, and Prawn Nacional, alongside global fare like golden Tempura, and the ever popular Sushi selection. Those with a sweet tooth can enjoy a tantalising tickle of tropical extravagance with their Granadilla Mousse, alongside perennial favourites like Chocolate Mousse and Rice Pudding among others. They are going all out with the Portuguese theme for NRW!

3 ABOUT THYME Eldama Ravine Road, Westlands NRW Lunch Menu @ KSH 1,000 NRW Dinner Menu @ KSH 1,500 About Thyme offers intimate dining in a secluded and leafy outdoor setting. The menu is eclectic and imaginative. About Thyme came up with a NRW menu combining some signature dishes with some new exciting menu items. For this NRW look out for their pumpkin and amaretti filled tortellini.

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2 88 VILLA ROSA KEMPINSKI Villa Rosa Kempinski, Westlands NRW Dinner Menu @ KSH 2,000 88 Villa Rosa Kempinski is an a-la-carte casual Pan-Asian restaurant that pays homage to the aromas and tastes of Asia featuring the flavours of Japanese, Thai, Chinese and Indonesian cuisine. Chef Prapai and Sushi Master Tyronne have designed a menu which features delicacies from across the Asian continent and are prepared using both locally and internationally–sourced ingredients. For NRW, we recommend the establishment’s signature Fish Steamed in Banana Leaf.

4 360 DEGREES ARTISAN PIZZA ABC Place, Westlands NRW Lunch Menu @ KSH 1,000 NRW Dinner Menu @ KSH 1,500 360 Degrees Artisan Pizza is an upscale casual-dining restaurant featuring Neapolitan Pizzas which are handcrafted on a thin crust, are crisp and are cooked at above 360 degree Celsius in a wood oven. The ingredients used for toppings are fresh and locally sourced except for the ’00’ Caputo flour and San Marzano tomatoes which are imported from Italy. A great selection of wines is also available to accompany your meal.

Nairobi Restaurant Week text Yummy Staff

SOARING EAGLE SPUR Eka Hotel, Mombasa Rd NRW Lunch Menu @ KSH 1,000 NRW Dinner Menu @ KSH 1,500 Soaring Eagle Spur located at the right wing inside the Eka Hotel on Mombasa Road is franchise of Spur Steak Ranches. The restaurant offers specialty steaks, burgers, chicken, seafood and Tex-Mex dishes. The ribs and buffalo wings are to die for. A wide range of salads, soups and starters and milkshakes, teas, coffees and desserts can enhance any meal at any time.

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BREW BISTRO AND LOUNGE Piedmont Plaza, Ngong Road NRW Dinner Menu @ KSH 2,000 Brew Bistro offers culinary sophistication in a non-pareil atmosphere. Executive Chef Johann van de Vegte’s sophisticated menu features Kenyan coast Kilifi oysters as well as shrimp and sage homemade spaghetti, gourmet burgers and asparagus Wellington providing a wide range of taste and experience. Brew Bistro’s dessert menu allows diners to end their meal as elegantly as they started it.

FOUR CAFE BISTRO Warwick Centre, Gigiri NRW Lunch Menu @ KSH 1,000

Recently launched by a passionate group of restauranteurs, Four Cafe Bistro exudes simple elegance. The continental fusion menu is the perfect combination between East and West. It features pizzas, pastas, paninis and steak, a chocolate tiramisu and strawberry shortcake to die for.

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ASMARA General Mathenge Lane, Westlands NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Asmara offers authentic and stylish contemporary Eritrean cuisine. The restaurant’s menu features flavour-drenched stews or tsebhi served with flatbread and paste made from lentil and fava beans. Located in the heart of Westlands, Asmara is ideal for casual dining with friends.

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Nairobi Restaurant Week EAGLE’S STEAKHOUSE Ole Sereni Hotel, Mombasa Rd NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Eagle’s Steakhouse exclusive lounge overlooks the Nairobi National Park. The 50-seat restaurant serves some of the best steaks around town. Located on the 4th floor, this exclusive restaurant is a must try for turf lovers, dead or alive.

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SOI dusitD2, 14 Riverside, Riverside Woods NRW Lunch Menu @ KSH 1,500 Dinner Menu @ KSH 2,000 Meaning “street” in Thai, Soi brings Thai street food with a modern twist to Nairobi. The focus is on small plates, perfect for sharing and pairing. Try the signature dish of green papaya salad with macadamia and lime-soy dressing and the white chocolate mousse, stewed strawberry and aired pistachio.

SOKO dusitD2 Hotel , 14 Riverside, Riverside Woods NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Soko meaning “market” in Kiswahili focuses on using the finest organic ingredients and seasonally-inspired produce to offer an exciting interpretation of classics with a dash of progressive gastronomy. The daylight flooded restaurant with its cutting edge design, warm amber tones, a private dining roundel and a sublime terrace is the perfect venue for an upscale business lunch, a get together or a romantic dinner for two. The end result is an international and eclectic menu in an equally striking setting.

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SIKIA FINE DINING Crowne Plaza Hotel, Kenya Rd, UpperHill NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Located on the 1st floor of the Nairobi Crowne Plaza Hotel, the Sikia Fine Dining room is perfect for lunchtime catch-ups or mid-week dinners with friends and family. The modern menu is top notch and the dining room itself is comfortably elegant. The hushed sophistication and impressive decor make it just right for an evening out.

13 EMERALD GARDEN UN Avenue, Gigiri NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Emerald Garden’s Thai Restaurant menu offers a wide range of authentic vegetarian and non-vegetarian dishes including Thailand’s most famous seafood soup, Tom yum. The elaborate zen-inspired setting offers a peaceful atmosphere reminiscent of an ancient Buddhist temple. Located on UN Avenue opposite the UN Headquarters, the restaurant offers ample and safe parking.

14 FLAME TREE RESTAURANT Sarova Panafric Hotel, Valley Rd, CBD, Nairobi NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 The award-winning Flame Tree Restaurant which is named after the striking flame tree that sits in the middle of the restaurant, was once the watering hole for African freedom fighters. The contemporary fusion cuisine together with the ambience and personalized service will ensure your dining experience is pleasant and memorable.

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Nairobi Restaurant Week

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15 HAANDI The Mall, Westlands NRW Lunch Menu @ KSH 1,000 NRW Dinner Menu @ KSH 1,500 Best known for its amazing North Indian cuisine, Haandi’s glass fronted kitchen adds a nice touch to a night out. Masalas are freshly mixed and ground daily, vegetables, seafood and meats carefully selected, marinated and cooked to perfection on order. Add to this, the immaculate service and you have a magical dining out experience. Bespoke menu and a large selection of wines & beverages will satisfy any discerning patron.

BHANDINI InterContinental Hotel, CBD NRW Lunch Menu @ KSH 1,500 Dinner Menu @ KSH 2,000 Bhandini transports you to Northern India in first-class style with fine cuisine and a sophisticated setting. The Chef works his culinary magic in a glass-enclosed kitchen so you can see what goes into dishes.

17 LA DOLCE VITA Muthaiga Shopping Ctr, Muthaiga NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 La Dolce Vita Restaurant subscribes to the three R’s that make Italian food great: rustic, robust, and reasonably priced. The Sicilian cuisine which is eloquently featured on the menu is a delectable marriage of sweet and sour flavours all in one dish. During NRW look for this island’s most famous dish: caponata, a mixture of vegetables cooked with sweetened vinegar and capers. Also try the freshly prepared Tagliatelle Dolce Vita with smoked sailfish & vodka.. Anyone looking for that unique Italian flavour will find themselves at home when dining at La Dolce Vita.

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LUCCA Villa Rosa Kempinski, Westlands NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 The smell of freshly baked Italian bread that fills the air at Lucca conjures up visions of the luscious Italian countryside. Featuring the olive, mustard, slate and terracotta colour, the decor creates a casual and friendly dining atmosphere. The flavours and tantalising aromas coming out of the show kitchen are exquisite.

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Nairobi Restaurant Week

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MAMBO ITALIA Lavington Curve Mall, Lavington NRW Lunch Menu @ KSH 1,000 NRW Dinner Menu @ KSH 1,500 Mambo Italia is a casual Italian restaurant and cafe specializing in gourmet pizzas, pasta, salads and more. The thin-crust pizzas, and home-made Italian gelato are some of the most popular items on the menu.

MAMA’S PATISSERIE ABC Place, Westlands NRW Lunch Menu @ KSH 2,000

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Mams’s Patisserie feels like a quaint Parisian roadside cafe’ in the heart of Nairobi. They serve a range of pastries as well as items such as soups, salads and sandwiches. The self-taught Chef draws her inspiration from classic French cuisine and uses fresh ingredients and natural flavours.

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CAFE MAGHREB Nairobi Serena Hotel, CBD NRW Lunch Menu @ KSH 1,500 Dinner Menu @ KSH 2,000 As its name indicates, Cafe Maghreb is a Moroccan-styled Café which also features a table d’hôte dinner menu and 24-hour brasserie service. Every Friday is ‘Seafood Night’ when a wide range of fresh Indian Ocean seafood is cooked on glowing braziers poolside. In keeping up with the North African tradition of kahawa drinking, Café Maghreb offers a speciality coffee area which opens directly on to the pool terrace where shaded al fresco seating is also available.

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OCEAN BASKET The Oval,Ring Road, Westlands NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 South Africa’s most loved seafood restaurant recently opened in Nairobi to much hype.

Perfect for shellfish and bubbly lovers, Ocean Basket is located in the heart of Nairobi’s Westlands. For a home away from home feeling, head out to Ocean Basket today and take advantage of NRW to try the irresistible signature Prince Prawns in lemon garlic butter.

Buon San Valentino!

La Dolce Vita Ristorante & Pizzeria Muthaiga Shopping Centre Limuru Road, Nairobi 0722 624100 / 020 4049945 / 020 4049447 www.eatout.co.ke/ladolcevita

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Nairobi Restaurant Week

SECRET GARDEN 14 Riverside, Riverside Drive NRW Lunch Menu @ KSH 1,000 NRW Dinner Menu @ KSH 1,500

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A healthy option conveniently located in the new office block off of Riverside Drive, Secret Garden’s Chef strives to keep the menu simple, fresh and natural. Fresh juices, healthy and hearty soups, pastries, waffles, pancakes, desserts, sandwiches and a tasty selection of salads makes Secret Garden the perfect lunch stop for the health-conscious.

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TAMAMBO KAREN BLIXEN 336 Karen Road, Karen, Nairobi NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Tamambo Karen Blixen offers a fine choice of options for a la carte dining located in the midst of one of the largest and oldest formal gardens in Kenya featuring venerable old jacaranda, candelabra cactus, bottle brush and other trees and over 200 species of blooming flower varieties.

25 SIERRA BRASSERIE Yaya Centre, Hurlingham NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Sierra Brasserie is a modern interpretation of a classical French brasserie serving simple yet elegant food using the best ingredients available. Signature beers brewed at the Brasserie’s state-of-the-art brewery on Mombasa Road.

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TASTE OF CHINA VIP Plaza, Westlands NRW Lunch Menu @ KSH 1,000 NRW Dinner Menu @ KSH 1,500 LORD DELAMERE’S TERRACE Fairmont Norfolk, CBD NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 This cosmopolitan, open-air Café is one of Kenya’s most fabled locations. Lord Delamere’s offers simple, classic cuisine—from continental to Italian to Asian—and signature cocktails. Fairmont The Norfolk is still the traditional starting point for safaris and the Lord Delamere Terrace is one of Nairobi’s most famous meeting place, where drinks and light meals are served continuously from morning until midnight.

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Taste of China is a modern bar and restaurant serving Indo Chinese food including familiar favourites like Kung Pao chicken, sizzling beef and crispy aromatic duck with pancakes – perfect for sharing with family and friends.

An extensive list of wines, spirits and beers is available and the service is friendly and attentive.

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28 THE WINE SHOP 671 Piedmont Plaza, Ngong Rd NRW Lunch Menu @ KSH 1,000 NRW Dinner Menu @ KSH 1,500 Finally Kenya has a beautiful wine bar of its own. Here, in addition to fine wines and an impressive cigar selection, you can also enjoy tender and flaky croissants, delicate tarts and truffles, gourmet sandwiches and freshly baked breads.

THORN TREE CAFE The Sarova Stanley, CBD NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000

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The Thorn Tree Cafe is a legendary open-air, bistro style pavement cafe and is most famous for its message board located at the centre of the restaurant. From time immemorial the cafe has been the perfect meeting place for friends and offers a remarkable dining experience in the central business district. It has a deli counter, serves pizzas from a wood-fired oven, fresh juices, beers, the widest range of coffees and a varied menu which includes popular continental and nouvelle dishes.

30 JIKO Tribe Hotel, Village Market NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Jiko, the newest addition to Tribe, holds true to the glamorous yet sophisticated feel of the hotel whilst maintaining the warmth and personality of Kenya. Its contemporary international cuisine focuses on carefully grown fresh ingredients and specially sourced international imports. The extensive menu features grilled meats and vegetables as well as home-made pastas, breads, pastries and gelatos.

31 BAMBOO Zen Garden, Lower Kabete Rd, Spring Valley NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Bamboo at Zen Garden is a fine dining restaurant offering Asian fusion cuisine. Patrons can enjoy a combination of Chinese, Thai and Japanese cuisine, set in an elegant sophisticated atmosphere.

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Lavington Curve Mall, 2nd Floor Above Nakumatt,

Tel: 0723 111 999 Facebook.com/adegakenya

James Gichuru Road

www.adega.co.ke

Celebrate Nairobi Restaurant Week 2015 at Adega.

Special 3 course menu at Ksh 2000.

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Nairobi Restaurant Week

BLACK GOLD CAFE The Panari Hotel, Mombasa Rd NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000

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The Black Gold Cafe is known for its well-roasted coffees, teas, light meals, smoothies and desserts. The location of the café overlooking Mombasa Road give it the feel of a street café at the same time a comforting atmosphere of a game lodge as it faces the National Park.

ANGHITI Muthaiga Mini Market, Muthaiga and Rhapta Rd, Westlands NRW Lunch Menu @ KSH 1,000 NRW Dinner Menu @ KSH 1,500 Anghiti is a superb choice for Indian food with great ambiance and service and it is a favourite among locals. The restaurant’s menu not only features traditional Indian cuisine such as chicken & paneer but also offers unique seafood dishes and house specialties.

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34 CREATIVE KITCHEN AT AERO CLUB OF EAST AFRICA Wilson Airport, Langata, NRW Lunch Menu @ KSH 1,000 Creative Kitchen’s menu is Continental in style with dishes ranging from fluffy American style pancakes to hearty English breakfasts, healthy tropical fruit salads and indulgent Eggs Benedict. Located at Wilson Airport Creative kitchen is the perfect spot for a lazy lunch.

During NRW, Chef Neil’s special will be combining Kenyan and Japanese cuisine in an arrowroot and raw paper-thin cucumber and radish salad.

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MONIKOS KITCHEN Valley Arcade (Off Gitanga Rd), Lavington NRW Lunch Menu @ KSH 1,000 NRW Dinner Menu @ KSH 1,500 Monikos Kitchen is located at the heart of the Valley Arcade shopping center offering guests a delightful menu and tranquility under the Nairobi sun. Tagged as a healthy restaurant with a healthy menu Monikos offers the freshest sandwiches on baguettes, wraps and salads using ingredients sourced daily from local farmers. The menu also includes an array of pasta dishes and daily specials to ensure that the offerings are seasoned as well as the fresh. Monikos Kitchen also offers a specialty Kenyan Coffee Brand -Ransley’s Coffee - as well as a choice of freshly baked pastries and desserts.

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Nairobi Restaurant Week

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PABLO’S Best Western, Hurlingham NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 PABLO’S is a contemporary styled dining area designed with both indoor and outdoor seating. The menu is designed to cater to all types of travellers. It encompasses a wide variety of local and international cuisines. Authentic Italian pastas and pizzas and PABLO’S legendary burgers will be on offer during NRW.

PAMPA CHURRASCARIA Thompson Estate, Lavington & Panari Sky Centre, Mombasa Rd NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Pampa is a heaven for meat lovers and vegetarians alike. The meats are grilled on spits above a charcoal keeping the characteristic taste of each cut and served in succession to each diner individually right at their table.

Pampa house style is known as ‘Rodizio’ (eat as much as you like) and embraces a variety of different cuts of beef, chicken, goat, pork, lamb ,fish; exotic meats such as crocodile, camel, guinea fowl ,turkey and ostrich. In addition diners can choose from a large selection of salads.

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ARTISAN Sankara Hotel, Westlands NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Artisan’s global cuisine evokes artistry and craftsmanship. Each dish reveals the chef’s personal touch. The philosophy revolves around fresh, seasonal and organic produce served in an authentic yet contemporary way. Designed to reflect a relaxed yet sophisticated atmosphere distinctive spaces offer interaction as well as intimacy from the pleasant outdoor terrace to the private dining room.

39 TALISMAN 320 Ngong Road, Karen NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 The Talisman is an elegant Gastro lounge with an eclectic twist.

Described as “The best place in town” by New York Times Spirited Traveler and consistently the #1 restaurant in Kenya on Trip Advisor The Talisman offers a myriad of experiences to patrons. The Talisman blends fine dining with unbridled eclecticism in a sumptuous setting.

We serve up a delightful fusion of European, Pan-Asian and African cuisines. Chef Marcus Mitchell is the Chef Patron of The Talisman and was voted Heineken’s ‘Chef of the Year’ 2013 / 2014.

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Nairobi Restaurant Week

QUE PASA BAR & BISTRO Karen Shopping Centre, Karen NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000

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Que Pasa is a busy, friendly, neighbourhood bar and restaurant offering locals and visitors alike an informal place to eat, drink, lounge and relax. Wood-fired pizzas are the cornerstone of the menu with hand-made dough being baked from early morning till late at night. The continental menu ranges from steak and fish dishes to gourmet pasta bowls all served up on candle lit wooden tables.

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VISTA RESTAURANT Emerald Hotel, Krishna Centre, Westlands NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Located on Woodvale Grove in the heart of Westlands, the Vista Restaurant is a casual dining restaurant offering a variety of cuisines. Enjoy Indian, Chinese and Italian specialties in a serene setting with a great view of Nairobi from the 7th floor of the Hotel Emerald. An extensive menu of appetizers, main courses and desserts will make an evening out with friends and family unforgettable.

42 SEVEN GRILL & LOUNGE Village Market, Gigiri NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Seven Grill Lounge is located at the bustling Village Market, Gigiri where meat lovers can taste hand-selected cuts of Kenya’s finest beef that have been carefully aged and butchered in house. Reviewed as the best in town, indulge in one of Seven’s decadent desserts to complete Nairobi’s most unique dining experience. Under the watchful eye of its star chef and proprietor Kiran Jethwa, Seven Grill Lounge is the perfect place for a delectable gourmet experience.

43 LIME LIGHT Royal Orchid Azure Hotel , Westlands NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Lime Light is the Royal Orchid Azure Hotel’s main restaurant. Offering a buffet set-up featuring a mix of Chinese, Italian and Mexican cuisine, it has something for every foodie.

Celebrate NRW with the yummy kung pao chicken served with fried rice or the spinach bean and cheese quesadillas or the exotic vegetable in Szechwan sauce with fried rice.

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VENTANA Bidwood Suites Hotel, Lower Kabete Road NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 1,500 Ventana brings a new flare and innovative take on traditional continental dishes offered in a “pub” style venue. From savoury starters to delectable desserts patrons are sure to find something to please their palates. The menu has been compiled using fresh and local ingredients from local suppliers. For an unsurpassed dining experience, try the mezze platter with hummus, olive oil, poached tomatoes, the blackened cajun chicken pasta and fish with the Ventana Banana Split.

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SARAVANAA BHAVAN Victoria Plaza, Parklands Road NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Saravanaa Bhavan is the latest addition to this globally popular Indian vegetarian restaurant chain. The restaurant’s menu showcases the diversity and creativity of regional Indian cuisine. From the masala dosas, spicy potato curries, chutneys and relishes there is something for everyone at Saravanaa Bhavan. During NRW Saravanaa will be offering lentil soup followed by a mouth watering medley of South Indian delicacies.

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SIMBA SALOON Carnivore Rd (Off Langata Rd), Langata NRW Lunch Menu @ KSH 1,000 NRW Dinner Menu @ KSH 1,500 The Simba Saloon is a vibrant, relaxed restaurant featuring a popular lunchtime salad bar as well as steaks, hamburgers, scampi, trout, chicken, and other light snacks. The restaurant also has an exciting children’s playground and serves pizzas baked in a traditional, domed, brick oven.

NRW’s specials will feature Chicken and Leek Velouté, French Onion Soup, Lamb Chops and Grilled Lemon Chicken and more. Health conscious patrons can treat themselves to the restaurant’s famous tandoori baked fish that is served with vegetables.

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CARAMEL RESTAURANT & LOUNGE ABC Place, Westlands NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000 Caramel is a young and sophisticated contemporary-American restaurant perfect for fancy drinks and light bitings with friends.

Some of the dishes on the menu like the lobster & grilled mango tacos or the avocado cream and cilantro are simply to die for. The energetic ultra-lounge is ideal for unwinding with co-workers and friends.

Nairobi Restaurant Week

MEDITERRANEO RISTORANTE PIZZERIA MEDITERRANEO GIGIRI United Nation Ave, Gigiri MEDITERRANEO JUNCTION The Junction Mall, Ngong Rd MEDITERRANEO NINE WEST 9 West Plaza, Westlands NRW Lunch Menu @ KSH 1,500 NRW Dinner Menu @ KSH 2,000

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Mediterraneo is the epitome Italian cuisine with a twist. Chef Dario blends Italian flavours aromas and textures and occasionally throws in local ingredients like mango for a unique experience that takes you on a culinary journey from the streets of Florence to the gardens of Nairobi.

The NRW special will include marinated beef cheek with Barolo wine and Juniper berries with sweet and sour couscous and pistachio and lavenderinfused ice cream.

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COFFEE text MARYANNE NJOROGE

KAHAWA DIARIES

then-owner wanted to leave the company. So I said, “let me have a go”. He said “sure, as long as you commit to one year” and that was 28 years ago! I started out in the accounts department then decided it was important to learn about the quality of our products.

HOW I TAKE MY COFFEE: JEREMY BLOCK

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enyan-born Jeremy Block is the Chairman of C. Dorman Limited. Before he became involved with the Dormans brand, he admits he couldn’t tell the difference between tea and coffee. Now 28 years into his time at the company, he is quite a bit more than a coffee connoisseur having been in a variety of departments; from accounts to training under Ellen Dorman herself.

The way he takes his coffee tells us that he’s a highly focused and disciplined person who has high standards for product execution but also enjoys some down time.

How do you take your morning

coffee?

Straight black or espresso.

Sometimes with cream.

What’s your morning routine?

I always stretch for about 20 minutes every morning. I have a dodgy back. I think we all have dodgy backs - we were meant to walk on all fours… Probably then a personal training session at 6:30am. Then all the usuals: shaving, showering, breakfast and coming to the office.

What’s your favourite pastry?

I try to stay off pastries actually, because I have to watch my weight.

Although, once in a while, a really good croissant is a great treat.

What’s your ideal way to take a coffee after a meal?

I no longer have coffee in the evenings. Once you get to a certain age, it does start to affect your sleep.

So maybe after lunch sometimes, I’ll have an espresso.

Why did you choose the coffee industry?

I didn’t choose it. I was really just in the right place at the right time.

Dormans was having some difficulty and, as a Kenyan, I took a 50% stake.

So it was just as an investor in the beginning. After a short while the

What are some of the most valuable lessons you learnt from working with Ellen Dorman?

Don’t compromise on quality.

In coffee you have a huge range of quality. What is absolutely imperative is that when you promise to deliver x result, you deliver x result. You don’t deliver x minus one or even x plus one.

What are some of the things that inspire you to keep going every day?

It’s not a dress rehearsal. You’ve only got one life, live it. That means keeping fit and healthy so you can do it.

Is there anyone you still look up to?

Lots of people. I aspire to people who manage to find a balance in life.

Not all work, not all play, but a good balance.

Rise & Grind!

Did you know?

HAVE YOU TRIED THE ICED NOUGAT? The smooth exquisite flavor of Dorman’s Iced Nougat has all the deliciousness of honey, almond and vanilla notes all blended together to form a delicate candy taste. Served with chocolate swirls, this iced drink is a great way to cool down while giving a treat to the senses.

Price: Ksh. 320.00

When consumed in moderation (i.e. one to two cups a day) and when combined with a healthy, balanced diet, coffee contains properties that can aid in weight loss.

Caffeine is said to be—firstly—an appetite suppressant, so a straight, black espresso after a meal can help reduce unnecessary cravings.

Secondly, caffeine is also said to aid in the release of heat and energy (metabolism) that speeds up the digestion process. Finally, if one’s aim is weight loss, try and stick to the straight stuff – well, unless of course it’s cheat day.

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VALENTINE’S DAY RECIPES text AGNES PEILLET

cooking WITH LOVE Going out to restaurants for Valentine’s Day is great, but sometimes it pays to go the extra mile and make it special within the walls of your home

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eally guys? Valentine’s Day is just around the corner and you’ve got nothing planned? No little box with something shiny inside tucked away somewhere?

No tiny item of clothing covered in lace, bows and a crystal or two for her but really for you? No reservation at some super fancy new hip restaurant? Don’t panic. We’ve got your back. This year you are going to celebrate love, this most pesky and elusive of emotions with a Date Night at Home! Think of the possibilities. When she hears that you’ve booked a hot reservation for two at home, she’ll be mad. She’ll throw her arms up in the air, stomp her feet, throw a major tantrum, yell that she hates you, that you don’t deserve her and can start packing! Think of it as the perfect scenario for a break-up and make-up session. How you want to tame her will depend on the type of a lioness you got. Once she is in that relenting space, you can go in for the kill with food, love food that is. Nothing says I love you more than a mouth watering dish prepared with oodles of tender care.

For a kinky and daring scenario like the 9 1/2 weeks’ extremely sensual food scene in front of the fridge,

stock up on hand-feeding food.

Think maraschino cherries, strawberries, honey, Champagne and if you dare, butter. Where aphrodisiac food is concerned, no forks are allowed.

Just like in French kissing, lips and tongues are the only ‘utensils’ you’ll need. And because the mind is the most powerful aphrodisiac of all, make sure to have a silk scarf to blindfold her.

For a cook-up, hook-up and curlup combination where the act of cooking together is a way to ease into things, think oysters, honey, asparagus, bananas, caviar, and figs.

If you plan on cooking, check out our V-day menu planner which includes watermelon and mozzarella, salmon and asparagus and a chocolate fon-

dant—all of which include sex-drive increasing ingredients.

Whether it’s the shape, the colour, the consistency, the smell or the texture, aphrodisiac food is only as sensual as at the person you share it with and the mood you set for sharing it. So think beyond intercourse, channel your inner romantic and light up some candles, start a fire, plan to picnic in front of the fireplace wrapped up in some fake animal skin and get it on like they do on the Discovery Channel.

For a cook-up, hook-up and curlup combination, ease into things with oysters, honey, asparagus, bananas, caviar, and figs.

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VALENTINE’S DAY RECIPES

WATERMELON MOZZARELLA SALAD INGREDIENTS ¼ watermelon 1 whole fresh mozzarella ball 1 packet arugula/ rocket (instead of salad greens) ground pepper salt 2 tablespoons pine nuts or pumpkin seeds (optional)

VINAIGRETTE ¼ cup balsamic vinegar 1 teaspoon mustard 1 small lemon, halved 1 tablespoon brown sugar 1 tablespoon water ½ cup olive oil 1 garlic clove

To make the dressing start by finely chopping the garlic clove and transfer into a small saucepan with a drop of oil. Fry until garlic releases aroma.

Take the mozzarella ball and also chop into cubes and set aside. Rinse salad greens and spread on a plate or pour into a small salad bowl.

At this point, turn the heat down and add brown sugar and water.

You can opt to dry fry pine nuts or pumpkin seeds until brown and toasted and pour these over the greens.

Once the sugar has dissolved, add balsamic, mustard and lemon juice. Stir for 2 – 5 seconds and turn the heat off.

Allow the mixture to cool for 10 – 15 minutes. Once cooled, pour contents into a small jar and top off with ½ cup of olive oil.

Spread chopped watermelon and mozzarella over the greens and finish off with a sprinkle of salt and pepper.

When ready to serve, shake jar of vinaigrette so that contents are even and drizzle over salad.

The salad is very simple and straightforward. Chop the watermelon into small squares and set aside.

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48.

VALENTINE’S DAY RECIPES

GRILLED SALMON AND ASPARAGUS INGREDIENTS 1 tablespoon butter 1 tablespoon brown sugar 1 tablespoon honey 1 tablespoon mustard 1 tablespoon soy sauce 1 ½ teaspoons crushed garlic olive oil ground pepper salt 2 salmon fillets 1 small lemon, halved 10 – 14 asparagus spears

By now you really want to be clocking in some quality time with your date so quicker cooking is better and this dish should take about 10 minutes of prep and 15 – 20 minutes of cooking. You have the option to prepare the basting in the morning before you go to work, and leave at room temperature.

Preheat oven to 180°C and start by preparing your honey mustard basting.

Place butter and brown sugar in a small saucepan on a high heat and bring to boil.

Once sugar has dissolved and butter has melted, turn heat off and add honey, soy and mustard. Set aside.

Clean asparagus spears by shaving off a layer or so of the hard white bits at the bottom. Bring 2cm of salted water to a boil in a large skillet. Add asparagus in a single layer. Cook until tender, about 5 minutes for medium.

Drain and keep warm in the saucepan until ready to serve.

Season salmon fillets with salt and pepper. Heat olive oil in a skillet. Fry salmon fillets on one side for 2 – 3 minutes or until brown and then flip to other side and do the same.

Turn heat off. Add a small bit of olive oil to crushed garlic and lightly brush fillets with mixture.

Lightly brush the same side of the fillets with the honey mustard basting, place in pan and into oven.

Let salmon cook for approximately 6 minutes or until salmon is tender but flaky and soft.

Remove from oven and lay 5 – 7 asparagus spears on a plate. Squeeze lemon juice over asparagus and place salmon fillet on top or beside the spears. You can choose to serve with a slice or two of lemon and/or the honey mustard basting.

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50.

VALENTINE’S DAY RECIPES

CHOCOLATE FONDANT WITH WINE SOAKED STRAWBERRIES INGREDIENTS 120g dark chocolate (at least 70% dark) 110g butter, room temperature 150g castor sugar 3 eggs, separate the egg yolks 100g plain flour 25g melted butter, for brushing pudding moulds cocoa powder, for dusting the moulds icing sugar, for dusting the finished fondants

FOR STRAWBERRIES 1 cup red wine (Merlot, Zinfandel, Cabernet Sauvignon) 1 small lemon, halved 200g fresh strawberries

Prepare strawberries the morning of. Mix red wine and lemon juice in a bowl and let strawberries steep for at least 30 minutes to an hour. Drain and place strawberries in the freezer. Remove them 20 – 30 minutes before serving fondant, so that they have thawed slightly and are easy to eat.

You can prepare the fondant batter the night before. You will need 4 pudding moulds. Preheat oven to 180°C and start by brushing the moulds with melted butter. Then, coat the moulds with cocoa powder and shake out excess powder. Set aside.

Pour water into a pan and heat to a simmer. Place a bowl above the pan and melt the butter and dark chocolate in the bowl. Remove from heat, allow 5– 8 minutes of cooling.

In a separate bowl, whisk egg yolks and sugar. Sift the flour into this mixture whilst still whisking, whisk until smooth. Finally, add the melted chocolate slowly whilst still beating the entire mixture. Once smooth, pour batter into a jug.

Separate batter into each of the 4 moulds. Fill to two thirds of each mould.

At this point you can refrigerate overnight. Otherwise, chill for at least 20 minutes.

Place fondant moulds on a baking tray and leave in oven for 10 – 12 minutes.

Make sure the top is crusted and it seems as though the fondants are coming away from the moulds at the top.

Remove from oven and allow to sit for 2 minutes. To remove fondants from their moulds, take a knife and gently slip it between the fondant and the mould, go around the cup slowly and carefully.

To check if the fondants are ready to come out, tip the mould and see if the fondant slides out slightly. When ready to serve, tip the fondant mould upside down onto the plate. Dust with icing sugar and serve with chilled, wine-soaked strawberries or fresh strawberries if you prefer.

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Only at the Ocean Basket this February

52.

wine CHICK text AGNES PEILLET

Wine it’s all about perspective Have you noticed how adjectives used to describe wine are the same ones a man would choose to praise a woman?

‘Sweet.’ ’Brilliant.’ ‘Elegant.’ ‘Fullbodied.’ ‘Exuberant.’ ‘Luscious.’ And my personal favourite—‘Complex.’

Have you noticed how adjectives used to describe wine are the same ones a man would choose to praise a woman? Have you ever asked yourself: how come? How is it that when they had to come up with ways to describe this Happiness Potion, men - because let’s face it, it was most likely men, came up with words best suited to describe women?

That’s because they recognised that the scents, the flavours, the way it felt on their tongues and how it affected their brains reminded them of us, the most temperamental, fascinating, beautiful and maddening of all bipeds. Perhaps I am reading too much into this but here is my take on these lexical similarities.

When talking about the kind of girl they can go shooting pool with or go fishing with, a guy will say: ‘She’s brilliant!” The brilliance that the guy is referring to is the clear, not cloudy or hazy way this low-maintenance type of woman thinks and acts.

Straightforward, she is a no brainer.

By the same token, a ‘Brilliant” wine is one whose colour is clear and unsurprising. It’s the table wine of wines.

When a guy says of a woman: ‘She is elegant’ or ‘balanced’ what he really means is that she’s boring.

Same goes for an ‘Elegant’ red wine.

Need I say more?

“She is full-bodied.’ That one is easy. It’s an affectionate aphorism a guy uses to say a girl is big. She looks and feels heavy. Likewise, a ‘full-bodied’ or ‘round’ or ‘mouth

filling’ wine feels heavy in the mouth because of its alcohol content. A heavy wine is the best for a dinner with friends.

When a guy refers to a woman as ‘Exuberant” he means that she is fun and fierce. Like a ripe blueberry, she’s juicy, bubbly and tasty. She leaves her mark and is hard to forget.

An ‘Exuberant’ wine is fruity and intense. It’s the kind of wine that’s reserved for special occasions, first times and baptisms.

In a guy’s mind, a ‘luscious’ woman is alluring, sexy and seductive. It’s hard for a guy to resist this kind of woman and by the same token, wine.

According to wine experts, a luscious wine has a mouthwatering and pleasantly rich taste. This is the kind of wine best suited for a sofa tête-àtête in front of the fire place.

Last but not least, when guys talk of a ‘complex’ woman what they mean is that she is complicated, hard to describe and harder still to fathom. Every move she makes keeps a man watching. She is mysterious, self-assured and therefore fascinating. Same goes for a complex wine. It has intricate flavours and reveals itself slowly in the mouth. It doesn’t fear comparison because its second to none. A complex wine is the wine a man takes out when he wants to come off as a guy in charge when really he’s got no idea what the hell is going on.

What’s my point? Just that men, these sweet, generous, heady, pungent, obtuse and proud creatures are like wine too: impossible to live with or without.

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WINE PICKS text AGNES PEILLET

It always pays to know the wines on the shelves of your local store. Whether you are going to dinner at a friend’s house or want a bottle for a quiet night in, these red, rose’ and white wines are there to make your choice as effortless as possible.

REDS & BLUSH FRONTERA CHILE MERLOT This wine has a ruby red and very vivid colour with a cherry, ripe pepper and soft cacao aromas complete with an elegant and rounded taste with good body and persistence. It is the perfect match for pasta, cheese, red meat and grilled chicken.

CARLO ROSSI CALIFORNIA RED A semi-dry, medium to full bodied wine bursting with flavours of mixed red berries, and layered with aromas of chocolate, spices and slight hints of toasted oak to support the

fruitiness. The result is a smooth and versatile wine with elegant balance and complexity. This wine should be served at room temperature with grilled meats or spicy red pasta sauces. Compliments after dinner cheeses beautifully.

CASILLERO DEL DIABLO PINOT NOIR With a soft and brilliant ruby red color, CDD Pinot Noir’s aroma is elegant and expressive with remarkable touches of fresh strawberries and traces of raspberries. It also has hints of rose petals that are complemented by delicate French oak barrel flavours

like cedar and tobacco. Its taste is absolutely elegant with a correct presence of tannins, and the barrel notes are very well integrated. The acidity is fresh due to the fruit that maintains a good balance among all the components of the wine. The end palate is outstanding thanks to the fresh raspberries and dried flowers. Casillero Del Diablo Pinot Noir expresses itself well with grilled, oily fish such as tuna and also with white meats.

BIRDS & BEES SWEET RED Birds & Bees Sweet Red is violet red in colour, with blue hues and smells

of fresh, red fruit. It is sweet and velvety, with fresh tannins, and is best enjoyed with a Chocolate and Walnut Moulleux with red fruits and Aires Dulces Malbec sauce.

FRONTERA CHILE CABERNET BLUSH With a soft pink colour, Frontera Chile Cabernet Blush smells of delicate fruits like strawberries and cherries and has a fresh, well balanced, crisp acidity, with a slight sweet after taste. It is best served chilled and is ideal when served as an aperitif or with fresh cheese.

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WINE PICKS text AGNES PEILLET

WHITES & SPARKLING FRONTERA CHILE CHARDONNAY With a pale, yellow colour, Frontera Chile Chardonnay has fruity papaya, apple and citric notes, with a hint of butter and wood on the nose. It has a refreshing, soft and balanced taste and is slightly sweet. It is an excellent company for shellfish, fish with creamy sauces, salads and white meat dishes.

CARLO ROSSI CALIFORNIA WHITE Carlo Rossi California White is semi dry, with fruit-forward flavours

of fresh apple, passion fruit, and nuances of grapefruit. This wine has a well-rounded crisp and freshly acidic finish. It is great chilled and can be consumed as it is or as a fantastic accompaniment with food.

CASILLERO DEL DIABLO SAUVIGNON BLANC Straw yellow with soft green hues in color, Casillero Del Diablo Sauvignon Blanc has a fresh citric aroma with peach notes and hints of gooseberry and tropical fruits. It’s a gentle, round and mouth-filling wine

with crisp acidity and is ideal for accompanying sea bass ceviche and fresh oysters.

BIRDS & BEES SWEET WHITE Golden yellow with greenish hues in color and an aroma made of a mix of violets, strawberry and jasmine with fresh tropical fruits.

It has round tannins and balanced freshness coupled with sweetness.

The Sweet White is best enjoyed with Passion Fruit Sponge Cake with Honey Praline and Orange Blossom.

CASILLERO DEL DIABLO BRUT CHARDONNAY A great Sparkling Wine to celebrate everyday! Due to its versatility, it can be matched with a wide range of meals from aperitifs to dessert. It is a great choice if you want to balance out a spicy dish or highlight the strong flavours in some ingredients like ginger or wasabi.

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MIXOLOGY

JUST CRUZING Cruz is to vodka what orange is to fashion. It’s the only accessory a serious A-lister has to have on a night out.

With its sleek, slender, opaque bottle stamped with a Celticknot looking logo, it’s easy to see why Cruz Vodka stands out from the rest of the clear-glass, frosty vodka bottles pack.

The aura of mystery that surrounds this four-times distilled, charcoal-filtered handcrafted vodka might be just what it takes to make you want to taste it, no matter what you are wearing.

Three variations of the Cruz Vodka all with exceptional smoothness are available for instant gratification.

Nairobi A-listers can now enjoy the Cruz Vintage Black Premium Vodka, the Cruz Candy Premium Vodka with its cotton candy undertones, the Cruz Caramel Premium Vodka with its melt-in-your-mouth caramelized taste and subtle undertones of vanilla and toffee chocolate.

Served at Mercury, Talisman, Brew bistro and Caramel among other places Cruz vodka is also available for purchase at Chandarana, Uchumi and Nakumatt.

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Passion CRUZ Dawa

Ingredients:

Instructions:

Don’t let the name fool you, this cocktail will not cure you of passion!

Quite the opposite in fact. Ideal for the Passion diva.

Serves 1

Two shots (60ml) Cruz Vintage Black Vodka 20 ml passion syrup 30ml passion juice Half a lime Half a fresh passionfruit One teaspoon of honey

Muddle the vodka and lime together and set aside. Pour the passion syrup and passion juice in a cocktail shaker and top up with ice. Add the vodka and lime mixture and shake well. Garnish with a cocktail stirrer dipped in honey and serve.

text AGNES PEILLET

everybody’s cream This year during Nairobi Restaurant week, several participating restaurants will be offering complimentary cocktails with their menu.

Choose from the decadent Magnum Cream Liqueur Martini, or have it clean, on the rocks.

In the world of whisky cream liqueurs, picking out a bottle can be a bit daunting. The list of available choices is long, the list of flavours endless. The bottles all look the same, the labels are kind of similar.

And while choice and diversity is a good thing, unless you are a connoisseur choosing can be a bit of a hassle.

That’s why the guys at Magnum Cream Liqueur decided to wrap their stuff in a peculiar looking bottle. This superior whisky cream liqueur made with award-winning single malt Scotch whisky comes in a stainless steel, milk-churn looking bottle.

The liqueur which was launched here in Kenya a little over a year ago is not only unique from the outside. It has a balanced, lingering and sophisticated taste that any adventurous cream liqueur drinker willing to investigate and make a stand will appreciate.

Next time you are browsing the shelves of a Chandarana or Uchumi liquor section, don’t bother looking for the funky and memorable quick drinks, instead pick up a chilled flask of Magnum Cream Liqueur—it will ‘moo’ you.

Best served chilled, over ice or if you dare, over ice cream or in your coffee-with-a-kick.

Magnum Martini A classy little indulgence ideal for the sweet-tooth. Serves 1

Ingredients:

Instructions:

Two shots Magnum Cream Liqueur One shot Cruz Vodka 15 ml espresso 15 ml chocolate syrup

Add all the ingredients to a cocktail shaker filled with ice and shake well. Pour into a chilled Martini glass. For a dramatic effect, garnish with grated chocolate.

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WELLNESS TEXT AMY SELBACH

NEW YEAR NEW YOU Dream!

Dream more than is practical.

Amy Selbach knows how to keep her goals in sight when the New Year comes around.

J

anuary is my favourite month and favourite time of year.

January is the time where we can all look at our lives with endless and renewed possibility. Below are some of my beginning-of-the-year rituals. They help me reflect back on my life and see how I can make it a truly new experience that exceeds the status quo.

First, I take a look at all the things I did that worked for me and raised my personal power and I write them down. I call them my “Moments Of Power.” MOPs can be big or small.

They can be a business or personal goal I accomplished, a trip I needed and dropped everything to take or a something new I learned along the way. I also write down all the things I am grateful for. This helps me shift my mindset and get motivated.

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In fact I try to do this on a regular basis, not just at the beginning of the year. When I forget to do this for a long period of time, my mindset is different than I want it to be. So starting the New Year with a long list of things past and things to come, big and small, helps me visualise where I am, what I have done and where I want to go.

Then I purge. Whether it’s a small purge like cleaning out the crumbs in my silverware drawer, untangling my jewellery or organising my nightstand or a big one like clearing out my closets of dresses I haven’t worn in years and donating to charity, purging gives me a huge feeling of lightness, like a massive weight has been lifted off of my shoulders.

I make a list of goals as if I had no limitations. These are goals I write down no matter how unrealistic they

seem at the moment. I write them down as if they were attainable. I ask myself: If I could reach any goal what would I want to do? This is one of the best ways to check in with my and possibly your heart’s desires too. So dream! Dream more than is practical.

Thanks to one of my favourite fitness gurus, Charlene Johnson and her book ‘Push’ which I just finished reading, I have added a Push goal to my list. A Push goal is a goal that is your key focus above all else. It is also the goal that will make many of the other top 10 goals on your list possible.

I invest in myself. Investing in myself means that I do a ton of workshops and personal development training, work with spiritual mentors and personal trainers. It helps me to learn or do something new with new people

who have similar goals or are further along than you are. It keeps me motivated and more importantly, it helps me serve my clients and community with new knowledge, energy and creativity. When you expand your world in these ways, doors open, opportunities knock that you never knew existed and new perspectives take shape. You start to see life in new and exciting ways.

Amy Selbach is the owner of Taut Body Studio in Village Market. She is a holistic health coach, personal trainer and Pilates instructor and creator of the Taut Body program that has helped hundreds of her clients lose weight and change their health completely. She also leads lifedesign incubator workshops, the next one starts January 23rd see www. tautbody.com/incubator for details or email amy@tautbody.com

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