YUMMY FREE COPY
Issue 6 .2 April / May
FOOD. DRINK. LIFE
One for the ages THE BRUNCH EDITION BRUNCH SEASON
SWEET SPOT
The trend of the century
Easter Treats for the year
WHERE TO BRUNCH The best spots to
Brunch Yummy. Food. enjoy Drink. Life 1
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CONTENTS IN THIS ISSUE
36
AND MORE... 36 20 22 34
Homegrown: The Easter Pie Chef Confidential: Chef Christopher Social Scene: The Big Brunch Sweet Spot: Easter Treats
33
FINGER ON THE PULSE 8 12 16 15
News & Events: News Feed New On The Block: New Spots Conscious Foodie: Pantry Must Haves Dormans Corner: Take a Break
38
FEATURES 30 24 40 38
On The Menu: Brunch Favourites Main Feature: All About Brunch Gin Picks: A Mari Gin Cocktails: Punch Season
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Your body knows green’s good. www.jetlak.com
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Welcome Note
EDITOR’S NOTE
Look to the dreamers Have you ever played that game on Google Chrome when there’s no internet? The dinosaur jumping game, avoiding trees and birds while you avoid the boredom of not being online? As I write this, the internet at the office just went out a few minutes ago and I found myself playing this game for a few seconds. The brilliance of such a simple idea baffles me… which genius (not sarcastic) came up with that idea? And how? I always feel like sometimes we’re so focused on the BIG ideas that overwhelm and consume us that we forget the small things that can make a world of difference. As my husband and I were watching an MKBHD video (Okay he was watching and I was pretending not to), we watched him fangirl over a simple battery charging animation that made him happy. This is a dude who reviews awesome high tech gadgets all the time and this small thing made sanaajabeen
him happy. I absolutely love it! Don’t worry, this train of thought is leading somewhere. To the dreamers who aren’t making the news every second or taking up more space than they should, this issue is for you. This mag is for the people who are doing great things and deserve to be awarded for seeing their project through. The first person who comes to mind is the person who invented Brunch (Whoever you are, well done!). Seriously, breakfast and lunch combined to create a meal where you can drink, have pancakes and wings? That’s a winning idea that we all deserve to benefit from. Even better, the people from EatOut who created The Big Brunch- A big party of food, games and drinks that made brunch even better! These are the things people in the food industry live for and we love to talk about it. Other honourable mentions of people doing amazing things are people like Deepika and her family from Level 24, a new gym/cafe in Westlands that stepped away from the norm to try something new. Another person is Anup from the new restaurant ATE- a geneticist who has a scientific approach to cocktails and even Alex from Pepper Tree who took a long time to work on perfecting his idea of a restaurant he wanted to own. Yummy Magazine is filled with people and contributors who work on what they love and I admire each and every one of them, from our photographers to writers, each of them makes the world better in their own way and that leads to the content we all know and love. In this issue, we focus on Brunch and how it brings families and friends together, whether it’s the trend of brunch, where to brunch and even tips on how to do brunch right at home. We’ve also got the perfect Brunch recipes as well as cocktails. And let’s not forget about Easter! To celebrate the Easter weekend, we’ve got some comfort food with Juliet Kennedy’s pie as well as dessert recipes in our column ‘Sweet Spot’. Enough talk. Go forth and read up! We love to hear what you think so feel free to drop me a line at sanaa@yummy.co.ke
Sanaa Mughal Managing Editor
MANAGING DIRECTOR: Mikul Shah GM YUMMY MEDIA: Joy Wairimu MANAGING EDITOR: Sanaa Mughal STAFF WRITER: Lucy Munene CONTRIBUTORS: Soraya Mwangi, Philna Otieno, Kook Food, Juliet Kennedy, PHOTOGRAPHY: Brian Siambi, Kenyan Library, Patrick
Gitau, Heenie Photography, Sertified DESIGN: John Njoroge, Brian Siambi DIGITAL TEAM: Fred Mwithiga, Anthony Mbugua,
ON THE COVERONE FOR THE AGES Shot by Brian Siambi Cover shot from Ikigai
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Faith Kanja, Abraham Kiptanui SALES, MARKETING & OPERATIONS: Daniel Muthiani, Jane Naitore, Angela Omondi, Vanessa Wanjiku, Meghna Patel, Wambui Maina, Ekta Patel, Ruth Wairimu IT: Erick Kiiya SALES INQUIRIES: 0726 097 486 EMAIL: info@Yummy.co.ke PRINTED BY: Ramco Printing
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News Feed
UNILEVER’S NEW RANGE OF MAGNUM ICE CREAM Expertly crafted, velvety taste Unilever has expanded its portfolio of Magnum ice cream with three new varieties. Unilever has introduced a new non-dairy sea salt caramel bars and two tub flavours; double pistachio honey tub and double almond brown butter tubs. The ice cream tub flavours are made with Belgian chocolate Magnum will also be rolling out a new packaging that indicates the cacao percentage in each product.
ARTCAFFÉ LAUNCHES ’THE CANTEEN’ Eat Well Everyday The Canteen by Artcaffé is a new lunch and dinner delivery concept targeting employees, employers and corporates within Nairobi. The Canteen will be selling a range of traditional classics such as chicken and beef stew served with rice, greens and a sweet bun. Deliveries will be made every Monday to Saturday from 11 am9pm. One can order through Uber Eats or call the restaurant directly. Expect all the meals to be fresh, healthy, tasty and satisfying.
EABL LAUNCHES BAILEYS DELIGHT A lush, creamy delight EABL has launched Baileys Delight in the Kenyan market. It’s a delicious liquid that blends cream and the luscious taste of African honey to offer a unique taste experience. The product is from the makers of Baileys Original Irish Cream and will be available in restaurants, bars, lounges and on the e-commerce platform Jumia. Baileys Delight has a 15% ABV and is best served chilled.
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Y N Ue M w MoYn t h e b l o c k
LEVEL 24 Amazing views, high-end gym with a beautiful pool and a cafe with an excellent menu, Level 24 cafe & gym is the new spot for all of you out there looking for a new place to work out and have a great meal! The cafe menu ranges from breakfasts to jump start your day, cheat day meals, Sushi bowls and more. And while you’re planning what you want to eat, visit the gym! From high-pressure workouts with a trainer, yoga and dance classes to an amazing swimming pool, Level 24 is the best of both worlds located on the 24th floor at the Le’Mac building off Waiyaki Way. They’re open from 5.00 AM to 11.00 PM every day.
NEW SPOTS ATE
ATE Located in a little corner in Kyuna lies a new restaurant that you’ve never experienced before. ATE (Pronounced A-tay) is a passion project from a family of geniuses who love food and their cocktails. Their food is the perfect meeting of detail and taste with meals like coconut & grapefruit ceviche, bean & mushroom tacos and more. Pick from their wide selection of meals in their lunch, dinner and brunch menu. If you need a little more convincing, Ate has a secret surprise that might not be a secret anymore: A membership-only bar that looks like it belongs to an American 1940’s novel. Ate is definitely paving the way for restaurants in Nairobi and you definitely don’t want to miss it. Ate is open Wednesday to Saturday 12.00 PM to 10.00 PM and Sunday from 12.00 PM to 7.00 PM.
LEVEL 24
PEPPER TREE Located at Delta Towers, this epic new spot is everyone’s new favourite restaurant. With beautiful decor of hanging plants and big windows that let all the light in during the day and lets you see the stars at night. Their menu ranges between a fusion of cuisines without all the fuss. You get to enjoy Goat tibs, Korean Chicken Wings, Moroccan lamb chops, Bangkok grilled chicken and more. We specifically recommend trying the wings and the Halloumi fries with their Panna Cotta for dessert!
PEPPER TREE
Pepper Tree is open Monday to Saturday 5.30 PM to 11:00 PM.
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Y N e w o n t h eY U bM l oMc k
NABO BISTRO Lavington has its share of outdoor restaurants but we can guarantee that you haven’t seen anything like Nabo Bistro. With a combined industrial and modern setting, generous sitting and green space, this new neighbourhood bistro is serving up American and French cuisine such as flavourful tacos and a juicy blue cheeseburger that is inspired by the head chef (and owner’s) travels. Nabo Bistro is open Tuesday to Sunday from 11 AM to 10 PM. Enjoy 50% off cocktails during happy hour from 5 PM to 7 PM.
NABO BISTRO
COCO’S BISTRO There is a new boutique restaurant that is serving up simple meals at affordable prices in the heart of Karen. Coco’s has breathed new life into the quaint Karen Plains House where it proudly sits at the front offering everything from fluffy pancakes, burgers, sandwiches and vegetarian meals. We recommend their power breakfast that will help you start your day the right way. Pop in for breakfast, lunch or dinner from 8 AM to 8 PM.
COCOS BISTRO
TAZEH Take your palate on a tantalizing exploration at Tazeh. This quaint Persian restaurant has a relaxing ambience, with inviting decor that’s a mash of Middle Eastern and local influences. From Koobideh to Jujeh, the food ranges from savoury to sweet and spicy. The open kitchen aims to promote transparency and inspire trust in patrons. Look out for their 5% discount on meals if you bring your own mugs and containers. Tazeh is located at Two Rivers Mall, open from 9 AM to 9 PM.
RABUKO
RABUKO With their name inspired by the indigenous Arabuko Sokoke mangrove forest, it’s no wonder this restaurant stands out. This no-lettuce salad bistro offers a restorative dining experience serving delectable and well thought out dishes. Additionally, it’s eco-friendly, making use of bamboo straws and recycled glasses. Head here for a guilt-free indulgence on seafood, berry bowls, an array of salads and more. Rabuko is located on the ground floor at The Mall, open from 8 AM to 8 PM on weekdays and 8 AM to 2 PM on Saturdays.
TAZEH
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YUMMY
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Dormans Y CU oM r nMe Yr
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Complete the word search and you might win a Dormans hamper! Email a snapshot of your answers to info@yummy. co.ke and social@dormanscoffee.com
AUDIO
PODCASTS FROM AFRICA (MY AFRICAN STARTUP STORY)
Through this simple podcast, Tonee Ndungu presents first-hand stories of startup founders in Africa, both African and international, and the unromanticized madness that goes into this amazing but demanding continent. Sip on your coffee and listen to the ups and downs and dive into the nitty-gritty details of running a startup in Africa. Listen to the podcast on Player.fm.
VIDEO
KENYAN TV (MAJITU & ELIMU TALES) THE CRYING BOOK BY HEATHER CHRISTLE
How much do you know about those little drops that fall from your eyes whenever you’re overcome with emotion? It took author Heather Christle a couple of sad experiences in her life for her to ask herself this question on a physiological and pyschological level. Dive into a 200 page reflection on what crying is, why we do it and how science, history and her own experiences play a role in understanding this physiological phenomenon. You might think that this isn’t your cup of tea but this is a light, restful and even humourous reading experience that you won’t regret adding to your shelf.
AFRICAN MUSIC (MUMBI KASUMBA)
With Easter approaching, you’re going to want to find something for your kids to watch. That’s why we’re recommending Mark Kinuthia’s fun and colourful animated shows that combine African culture and folklore with colourful animation. Watch Majitu on Cartoon Network (DSTV) and Elimu Tales on YouTube.
There is nothing better than discovering new music that soothes your soul. Mumbi Kasumba’s sound is one that elegantly straddles the line between sultry RnB and gentle soul. You may have heard this Zambian vocalist’s song ‘Ignited’ on the Rafiki soundtrack but she’s got a whole catalogue for you to indulge in. Find her music on Soundcloud.
Available on Amazon.
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Conscious Foodie
NUTRITIONAL YEAST
This yeast is grown specifically to be used as a food product and is used in cooking and has a cheesy, nutty or savoury flavour. It is naturally low in sodium and calories, as well as fat-free, sugar-free, gluten-free and vegan. Nutritional yeast is a great source of protein, B vitamins and trace minerals. Nutritional yeast can be used by sprinkling it over popcorn or pasta, or even as a “cheese” flavouring in vegan sauces or as a thickener for soups and sauces.
Must-haves
YOUR VEGAN & VEGETARIAN
Here’s a little guide for those of you who might need help on how to begin your vegan or vegetarian journey.
VEGETABLE STOCK
Vegetable stock can be your saving grace, especially when frozen and ready for use whenever you need it. All you need to do is chop up some vegetables, cover with water, let simmer and you’re done! Stock comes in handy when making soups, casseroles and more. Recommended vegetables to use for stock are: Carrots, a little garlic, onions, leeks, celery and mushrooms. The vegetables we suggest avoiding are potatoes, zucchinis, beetroots and green beans. LEGUMES
Legumes are edible seeds that contain any nutrients and are now being used as a popular red meat substitution. Legumes are a good source of protein and contain lots of fibre too. With options like chickpeas, lentils, peas and edamame, there’s so much you can do in the kitchen to keep your meals exciting.
TOFU
Tofu is a food made of condensed soy milk that is pressed into solid white blocks in a process quite similar to cheesemaking. It acts a replacement to a lot of cheese led meals that you might be used to and can be cooked in multiple ways that will help keep things interesting. Tofu is high in protein and contains all of the essential amino acids your body needs. It also provides fats, carbs, and a wide variety of vitamins and minerals.
GRAINS TAHINI
Tahini is a condiment made from ground sesame seeds, It’s nutty and creamy with a rich taste, commonly used in Hummus. It can be used the way people use peanut butter, like in cakes, cookies, brownies, dressings, dips and more. Tahini is healthy to eat and can be store-bought or you can make your own at home.
The most popular grains for vegans and vegetarians are currently oats, quinoa and brown rice. Of course, there are more but these are more easily available in Kenya and easy to cook with too. Brown rice is your white rice alternative, healthier with more Vitamin E. Oats are the perfect fit for your morning routines to keep you full and healthy, and now there are a ton of ways to bake with them too. Quinoa is a complete protein and is also high in potassium, use it in your risottos, salad and more.
Find these products at stores near you like Carrefour, Shoprite and HealthyU
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Interview
J
ayson Wamae, also known as JayTakeAPic on social media, is a veteran in these influencer streets. Beyond what you see on his envyinducing page, Jay has managed to build a brand that encompasses entertainment, food, fashion, travel and all things Posh. He found some time out of his busy schedule to tell us more about his favourite food spots and blogging.
We know that you’re a lifestyle blogger but tell us a little bit more about yourself.
I’m a food and lifestyle blogger born and bred in Nairobi, I’ve had the privilege of eating in many countries around the world but the ever-evolving food scene in Nairobi remains one of my favourite things to watch and I enjoy being part of its growth.
If you were to go restaurant hopping with friends, which 5 places would you pick?
I would start with Artcaffe for my fave eggs benedict, then head on over to Alexandre for a sandwich, I’m always spoilt for choice when I’m there. Then I would head on over to Graze for a tuna steak because seafood is life! Then from there, I would head over to Picazzo for an afternoon sangria. Then the final restaurant for dinner would be La Sulemaria for some pasta.
How would you say your brand has grown since you first started blogging?
I started off cooking from the comfort of my mother’s kitchen and found myself getting invited to restaurants to sample food. This taught me a lot about different cuisines and ultimately got me into the lifestyle blogging space because I wanted to understand more about where the Nairobi culture was going. These experiences ultimately led me into owning my own clothing brand which is Posh by Jay and just last year got me opportunities to host my own Posh experience events.
On a typical day, out of the office, which restaurant would be grabbing a snack at or enjoying a drink at?
I am constantly working so for me there is really no time I am out of office. If I’m not working, I’m editing my vlog or taking in orders for my clothing line. I love spaces that allow me to work efficiently. Which means that it should have some space, a relatively great internet connection would always be a plus. A top pick for me would be somewhere like Nyama Mama. It’s an extremely inspiring space.
Of all the countries you have travelled to, which country’s cuisine have you enjoyed the most?
It would have to be France. I love everything about their dishes. Escargot being the one things I had always wanted to try out. I am very adventurous when it comes to trying out new things. I was in Paris, at a restaurant facing Notre Dame and when the menu came, the waitress in this restaurant told me there was no better time than now. Another thing is Foie gras. I know there is a worldwide debate if this is something that we should be eating considering how it is made but that being said it was delicious.
Now that we’re indoors for a while, are there any restaurants you love ordering from?
GET TO KNOW
JayTakeAPic’s
FOODIE SPOTS This month, we talk foodie spots, business and blogging with the multifaceted JayTakeAPic.
I’m a big fan of Asian cuisine, so the number one place that will be taking a lot of my money will definitely be the Arbor. If you have had their pho you know that it’s basically a hug in a bowl and in this time of social distancing I now we definitely all need a hug.
What do you enjoy the most about what you do?
The fact that at no point will any experience be the same. I love the fact that the food and entertainment industry is ever-evolving and that I get a front seat to watch it.
What has been your biggest highlight since you started?
Definitely the first-ever White Cap brunch, being flown right over the peak of Mount Kenya was such an experience. A huge shout out to the team because that was such a beautiful day. I did a vlog on it so if anyone would like to check that out they should head on over to my YouTube channel #ShamlessPlug
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3 WAYS TO EAT A
Croissant
BREAKFAST CROISSANT
You’ll need to sit down for this one because this croissant is stuffed with all the best parts of breakfast. Crunchy bacon, a well-cooked egg, lettuce and tomatoes will come together in your mouth and leave you dancing happily in your seat.
Croissants are one of those pastries that are hard to resist. You’ve probably had your fair share of them covered in jams, chocolate spreads and nut butters. However, nothing compares to the sweet and savoury combination of sandwich fillings and flaky buttery layers of a freshly baked croissant. Here are 3 ways you can enjoy this irresistible combination at Tiramisu Bakery.
@tiramisubakery_ke HAM & CHEESE CROISSANT
The most versatile of the 3, the ham & cheese croissant will get you through even the earliest of mornings or the busiest days. Can’t find time to sit down for a long lunch? Grab one of these and you’ll be good to go.
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TURKEY & CHEESE CROISSANT
Just because you don’t eat pork doesn’t mean you need to be left out. Tiramisu offers a turkey and cheese croissant that will take your taste buds on a ride. We suggest doubling up on the cheese or ask for another layer of turkey slices to amp up the flavour and get your gains.
Red Carpet
Dessert Board at Tiramisu Bakery
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Chef Confidential
Christopher MEET CHEF
OF RABUKO Experience, skill and a passion for what he does is what makes Chef Christopher Mbundo an excellent chef. We sat down with the Executive Chef to find out more about Rabuko, menu development and eating healthy.
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Chef Confidential
want the food to be medicine. Well, it first took me straight to the hospitals. I understood that I had to do intense research.
Could you explain to us what a cold kitchen is? It is an area designated for cold meals such as salads and cold soups as well but at Rabuko we do hot soups instead of cold ones.
R
abuko is a new salad bistro that sits comfortably on the ground floor of The Mall in Westlands. The small restaurant is hard to miss with its green and golden brown colour palette that makes you feel like you have stepped into a restaurant set up in the middle of a forest. This makes sense because the very inspiration for the food, ambience and decor comes from the thriving coastal Arabuko Sokoke forest in Kenya. The menu features healthy and tasty dishes such as a breakfast Berry Bowl, a crunchy Cashew Later salad and our favourite, the Woodland Wrap. My colleague and I got to sample a variety of dishes as we spoke to Chef Christopher, the talent behind this expansive healthy menu.
It took you 8 months to come up with this menu, could you take us through what that process was like? Well, menu engineering is a process where you have to figure out so many things like cost, profitability, the source of your supplies, how your concept will work with your market etc. So for this menu, we had to do a lot of research. Firstly, we had to look at all the ingredients we use and what the health benefits are. Secondly, because we are using the farm to fork concept we visited different farms and got to understand how they do their harvesting and all their other logistics. We had to talk to people because it is a new concept so we had to find out a variety of people’s opinions on it whether it was vegans, vegetarians and even the people who love meat. We ran a test kitchen before we launched in order to get the good and bad reviews then took the bad reviews and worked on them hence the 8 months. So you could say it was a labour of love! And everything on the menu is very well put together. Yes, every ingredient in each dish has a health benefit. Being a new concept, we really did our research because we believe in restorative nutrition. When you first heard about the concept of the restaurant, what was your immediate vision for the menu? What immediately came to mind was restorative nutrition because you almost
How did you manage to find a balance between savoury (and sweet) meals that meat-loving Kenyans, vegetarians and vegans would like? When you‘re coming up with a menu that has dietary restrictions the first thing you’re going to do is talk to different people, taking the time to understand different tastes and what people want to see in a dish. People don’t understand though that we are who we are because of what we eat, once you get that it then moves from what the chef wants to what the client wants and when you do that and the client comes in for a meal they will be blown away. Did you have to do many tests? Yes, the first panel that we had got very good reviews. It is a lettuce-free salad bistro so what people understand to be a salad is completely different from what we were presenting to them. Just the fact that you can have different dishes from the cold kitchen and get filled up is different. The reviews have been good, the only adjustments we made was when we opened and got more feedback from diners. Of all the dishes on the menu, do you have a favourite? I love everything. Each dish on the menu has its own strength but for a first-time visitor, I would recommend the entrees because they have 6-8 ingredients so there are a lot of health benefits and you get to taste so much. Do you have a favourite ingredient you love to work with? The first test we did, we had dishes that didn’t make it to the menu and from that point, we were left with the top ingredients and those are the ones I love. What is the bestselling dish? The Bahn mi sandwich which has pork sausage, coriander, cucumber, jalapenos, carrots, pickled daikon and chilli mayo spread on a baguette. Do you eat the same way at home? After receiving this concept, I started changing my eating habits and what I buy. You can’t give people something you’re not consuming. It is not easy though, it is a journey but with time the body will change and it will get easier.
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Y SU o cMi M a lY S c e n e
THE BIG BRUNCH On 23rd February 2020, all roads led to Ikigai Westlands where brunch lovers celebrated the first Big Brunch of 2020. Dressed in their finest pajamas, guests dined on Artcaffe’s curated brunch offerings, sipped on bubbly poured endlessly by MIA Wines and cooled off with chilled Sikera ciders and freshly tapped 254 Brewery beers. EatOut found a way to present the best parts of brunch all under the warm Nairobi sun. 22
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U cMe M Y S o c i a lY S ne
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Brunch Guide
B
runch. This one word seems to have popped up from nowhere and taken the Nairobi food scene by storm. One minute we were all meeting for breakfast and the next thing, we’re spamming our friends with the latest brunch offerings from our favourite restaurants. Where did it come from though? We would love to give you a definitive answer but the truth is that no one is really concerned about where it came from. In truth, we’re all planning outfits, scrolling through timelines and making calls trying to prepare for the next day when we can indulge in lunch for breakfast. Or was it breakfast for lunch? When you think of brunch, what probably comes to mind is French toast, poached eggs, bacon and the iconic avocado toast. If none of these sound abrunch dishes such as burgers, waffles and fried chicken, bao buns and more. This mid-morning meal has evolved into something so versatile that you can even have brunch at 3pm without offending anyone. There are no hard and fast rules on what types of brunch exist but one thing for sure is that you have probably experienced the hangover brunch, the boozy brunch, the catch up with your friends brunch and the dessert brunch. 2019 saw restaurants take brunch to a global scale, adding different cultural cuisines to menus, incorporating healthier options and turning it into a family affair. You’ve probably been invited to a home brunch or two as well and this is only going to get more popular. Home brunching gives you the freedom to pick your own food and eat from the comfort of your home without having to worry about leaving the table for the next set of people. Let’s take a look at The Big Brunch that happened at Ikigai Westlands on 23rd February 2020. The theme was pajamas and the timing was loose enough to accommodate even the latest brunchgoers. Convention was thrown out the window and brunch included a coffee and pastry station, giant shakshuka set up and more croissants on the tables than anyone could truly finish. You would be mistaken to assume that a concept this new would not be popular but guests showed up in plenty to find out how well brunch and pajamas go together. Brunch is one of those meals that like High Tea, could be considered a little bit stuffy but once you take a step back you realise that the minute the words breakfast and lunch were combined into a word now recognised in dictionaries, all rules were thrown out of the window. This is why if you are hungover and just want something to help settle your stomach or if you need a reason to dress up and meet your friends, brunch is there for you! Regardless of one’s stance on the matter, brunch is simply a meal that becomes what one makes of it. Whether had at home, in a fancy restaurant or in a garden dressed in pajamas, the food and comfort one feels are what truly makes the meal. A combination of breakfast foods and fruity alcoholic mimosas seems to be the idle bait to drag people out of bed on the weekends. With the ever-increasing number of brunch places, it can seem taxing figuring out where to eat or how to go about hosting your own. If you’re looking to dip your toe into the wondrous world of brunch, then take a couple of pages out of The Big Brunch. You don’t have to have the beautiful and expansive grounds of Ikigai Westlands to have a successful brunch. Pick your spot, have fun with your themes and find a way to inject some life into this sensation that won’t be going anywhere any time soon.
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Brunch Guide
It doesn’t seem like the brunch craze is going anywhere any time soon. That is why we put together a simple guide on how to brunch at your favourite restaurant and in the comfort of your home.
Brunch is different everywhere you go so you better know what you’re walking into. Be prepared and know what your fellow brunchers will want too.
And stick to it. Pick a brunch menu that is within your budget then save up and splurge on a fancier one later on.
We all know that one person who never shows up on time but try not to be that person. Brunch is better when everyone is around so trying to get there before the second round of mimosas.
No, we’re not talking about plates. Bottomless drinks can excite even the most seasoned brunch goer but make sure you strike a balance between eating and drinking so that you don’t get carried home at 2 pm.
Unfortunately, if a brunch spot is popular, you might have a few people waiting to get seated staring you down so be courteous and leave your table (if you have been there for more than 2 hours) so that someone else can enjoy their brunch as well.
Let the brunching begin !
Don’t forget that brunch is supposed to be relaxed so don’t stress if your food is taking a while to be prepared or if they run out mimosas. Relax and enjoy your brunch experience.
You might be tempted to have a wide array of drinks but for your sanity, we suggest choosing one drink. That way you can make an alcoholic and non-alcoholic version which your guests can pick from.
It can be a bit hard to prepare an entire brunch menu so you can ask your guests to bring dips, sides and other dishes. That way you can focus on the mains and drinks.
No one wants to eat in silence so make sure you have a long brunch playlist ready so that you’re not trying to juggle serving, cooking and choosing songs. You can ask your guests for song suggestions in advance too.
You can’t start poaching eggs the night before but you can set the table and put up decor. That way the only thing you will have to work on the next day is the food.
Chances are that not everyone at your brunch knows each other so don’t hesitate to throw in conversation starters. You can make it fun by asking guests to pick question cards as they walk in.
Yes, you’re the host but that doesn’t mean you should be running around without a break. Don’t forget to sit, talk, have a drink and enjoy the company of your guests.
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Y Y Guide BU r uMnM ch
Tips On Hosting A Home Brunch • Lemon poppy seed pancakes
• Overnight French toast with
maple pecan & granola crunch
• Easy shakshuka
• Assorted pastries (plain
croissants, Danish pastries, cinnamon rolls, muffins)
• Build Your Own Waffle (jam,
cream, maple syrup, chocolate sauce, caramel sauce, bacon)
Diy Prosecco Bar
• 2-3 bottles of prosecco • 1 L of cranberry juice • 1 L of orange juice
• Fresh strawberries and orange slices
Other beverages
• Coffee (milk, almond milk, whipped cream)
• Tea (flavoured teas, black tea, rooibos tea)
• Fresh juices (pineapple, orange, lime)
• Chocolate bread pudding
Essentials
strawberries, blueberries,
• Dishes
• Assorted fruits (apples, raspberries, mangoes, oranges) • Apple pie with ice cream
• Cutlery • Pitchers for juices • Serving spoons
• Bowls for fruits, sauces and cream
• Champagne flutes
• Table decor (small pots, • Make sure the recipes you choose have ingredients that are locally
available. You don’t want to choose a recipe that uses fruits that are out of season.
• Consider using labels. Don’t feel
like a micromanager when all you want is order. You can label different
dishes as well as where people should sit.
• Faux but classy. Don’t be shy to
use faux cups and glasses in lieu of glass.
• Keep it fresh. You might be tempted to use store-bought juice but nothing tastes better than fresh juice.
Get some help if you need it and
don’t forget to enjoy your brunch.
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flowers, recycled bottles)
U uMi M Y B r u n c hY G de
Nairobi is full of restaurants that serve up a variety of brunch menus. That is why we made a list of our top spots where you can find decadent brunch delicacies and the cocktails that go with them.
authentic french recipes with an African twist. Their Croque madames and pastries are perfect for a brunch-time meal. You can take some pastries home on your way out too such as their assortment of macaroons ranging from passion fruit to raspberry.
With its classy yet casual al fresco ambience, this restaurant promises a varied range of brunch dishes to suit every taste. Make sure you leave space for the decadent dessert selection that is the best way to end your brunch. This gem in the heart of Nairobi promises to give you a different type of brunch experience.
An outdoor restaurant, Arbor Place has international cuisine and a great atmosphere. With a friendly staff, this restaurant is perfect for lazy mid-morning meals aka brunch while breathing in fresh air. From their cocktails to their bites to their mains, they’ll cater to all types of palettes.
Blue Door has become famous for its beer garden but the African tapas served throughout the day is what you need to experience. Give your taste buds the gift of good food with Blue Door’s brunch spread and quench your thirst at their bar that serves up refreshing cocktails that pair well with your brunch.
Situated on a rooftop, perfect for soaking up the sun, Brew Bistro has the great ambience to match its excellent selection of food and a range of mixologists behind their bar ready to whip up cocktails to keep your brunch vibe going. It’s the perfect place to drink and catch up with friends, family and colleagues.
This quaint restaurant serves up healthy and tasty meals that tick all the boxes of what a good brunch needs. Head down to Karen to indulge in some late day meals served up with creative cocktails.
This stylish restaurant offers up more than just quality wine. Since their opening, their menu has slowly expanded to feature pizzas, large charcuterie
boards and a variety of cheeses that pairs perfectly with your late afternoon drink.
CJ’s features a unique ambience with tasteful décor, specially designed for your comfort. To make you feel more at home, the restaurant has carefully selected a unique theme for each location. There are 300 mouthwatering items on the menu as well as freshly brewed coffee that make up the right brunch package.
Charlie’s is a premium eatery that caters to everyone. The main inspiration for the restaurant is Charlie Chaplin who they totally love! Their menu is very comprehensive with Mexican, Lebanese and Intercontinental options which means there is a variety of dishes and colourful drinks to choose from as you brunch.
This gourmet restaurant is a great venue for breakfast meetings, business lunches, serene dinners, or to simply indulge in afternoon high tea, or a quiet and discreet drink or two with clients, friends, family and loved ones. That’s what makes it a great spot to have a quiet brunch over a glass of champagne or two.
Brunch begins and ends at K1 Klubhouse where there is always music, plates of food and plenty of fun to go around. You will love their new concept drunk that is just like brunch but done K1 style.
With a combined industrial and modern setting, generous sitting and green space, this new neighbourhood bistro is serving up American and French cuisine such as flavourful tacos and a juicy blue cheeseburger that is inspired by the head chef (and owner’s) travels. It is the perfect setting for a lazy brunch with friends and family.
Radisson Blu does not disappoint when it comes to good food and creating the perfect ambience. They have hit the mark with the latest addition to their expansive portfolio with Fireside Restaurant. Enjoy a decadent spread of delicious treats every Sunday.
This restaurant is filled with more than just pretty decor. The simple menu offers up both breakfast and lunch favourites that you can put together to make your own tasty feast.
Dedicated to quality and creating a welcoming environment, Le Grenier a Pain is a french bakery that delivers
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Brunch Guide terrace or the peaceful garden. Go to the bar for delicious cocktails as you brunch in style.
Offering an energized atmosphere in the heart of Nairobi, Urban Eatery consists of four different kitchens; a frozen yoghurt counter and a signature bar. The high design and contemporary space bring together trendy dining which you can bask in as you enjoy your brunch.
There’s no better way than to start your day with some cinnamon bagels served with eggs, caramelised onions, baby spinach, mushrooms and quark. Your palate will thank you for all the wonderful meals you will try at this crowd favourite restaurant.
Containing a playground perfect for kids, the Jade restaurant features Indian recipes. It’s nestled right next to their bakery, perfect for ordering and picking up cakes that you can enjoy as post-brunch treats.
This award-winning restaurant isn’t just great for group dinners, it’s also great for brunch. Dig into their Kenyan fusion delights that showcase the variety of cuisine Kenya has to offer all aesthetically presented in with that iconic Nyama Mama flair.
An outdoor cafe with a rustic vibe to it, Pallet Cafe provides an extensive drink menu that pairs perfectly with any of its brunch dishes. From Zucchini noodles to a simple burger, they’ve got it all. Pallet Cafe also promotes the training and employment of the disabled in the foodservice industry.
Craving some Asian food for brunch? Pan Asian Yao has great options for East Asian food, set in a restaurant with an East Asian influence. Try out different dishes for an international take on brunch as you sample the best they have to offer with expertly mixed cocktails.
Nestled deep within Karura Forest, River Cafe is ideal for brunch. With a menu that features a continental, à la carte fare including all-day breakfast, it’s beautiful few and options scream brunch. Stop by after a bike ride or walk and take in the forest while eating with your family.
and neither does their menu. There is plenty of space for the kids to run around as you enjoy a late brunch.
You will fall in love with the ambience at this restaurant. The interior has a touch of classic materials, giving it a timeless appeal. The same can be said about their food; it never disappoints
Having maintained a reputation for tasty cuisine over the years, Tamambo promises a variety of tantalizing dishes from brilliant burgers to mouthwatering desserts. Diners could choose the cosy, indoor restaurant with adjacent
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STUCK AT HOME? ARE YOU MISSING OUR FANTASTIC FOOD? EVEN WITH SOCIAL DISTANCING WE HAVE ENSURED QUICK AND FAST DELIVERY OF ALL YOUR FAVOURITE MEALS FROM ALL OUR BRANDS!!
GET ALL YOUR FAVS delivered RIGHT TO YOUR DOOR with VILLAGE MARKET CENTRE | GIGIRIÂ P: (254) 757 130 061 @THELOCALGRILLKENYA
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Y O Un MTMh Ye M e n u
Ode to Brunch Brunch is so much more than the people you’re with and the drinks. The main feature for Brunch are the meals that make it eventful. Here are our picks for our favourite brunch recipes!
Recipe by Philna Otieno Photograph by Heenie Photography
Lemon-Poppy Seed Pancakes This unexpected combination is a refreshing change from regular pancakes. They are light, fluffy and bursting with lemon flavour. Easy breakfast pancakes to start your day off right. Perfect for a special occasion, a cosy weekend morning, or just any time you want to treat yourself! Prep: 10mins | Cook: 10mins | Serve: 8-10 INGREDIENTS:
Dry ingredients: 2 cups all-purpose flour 3 tbsp sugar 2 tsp of baking powder 1/2 tsp baking soda 1/2 tsp salt 3 tbsp poppy seeds 1 tbsp lemon zest Wet ingredients: 6 egg whites 2 egg yolks 1 1/3 cup buttermilk 3 tbsp melted unsalted butter 1/2 tsp vanilla extract 3 tbsp of fresh lemon juice
SERVING TIP • Golden syrup or honey • Raspberries or blueberries
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DIRECTIONS:
1. In a bowl, whisk together all the dry ingredients and set aside. 2. In a separate bowl, blend together all the wet ingredients except egg whites and fold in the poppy seeds. 3. Beat egg whites until they are soft and a peak forms. 4. Add the wet to the dry and mix just until combined. Gently fold beaten egg whites into batter. Don’t over mix, you want your pancakes to be fluffy! Lumps are fine. 5. Cook on a lightly greased pan until lightly golden on both sides. 6. Serve hot with golden syrup or honey.
Y O n T h eY UMMe M nu
Overnight French Toast With A Maple & Pecan Granola Crunch For as long as I can remember, my mum’s French toast has always been my favourite thing to eat. Whether it’s for breakfast, lunch or dinner – I am always game for a large stack of French toast with a side of watermelon juice. All her food is made with so much love, and that’s what this recipe is all about - love in one dish. Indulgent but quick to make and perfect for a family brunch on a Sunday morning. Prep Time: 10 minute Cooking: 35 - 40 minutes Serves: 4 - 6 INGREDIENTS
4 x 1-inch slices of brioche bread 2 eggs 3/4 cup milk ¼ cup double cream 1 tablespoon brown sugar 1 teaspoon cinnamon powder 2 tablespoons oats ¼ cup pecans, roughly chopped 1 tablespoon butter 1 tablespoon maple syrup
DIRECTION
1. Whisk the eggs, milk & double cream together. Add the brown sugar & cinnamon powder and set aside. 2. In a lightly buttered baking tray, place the slices of bread overlapping slightly and pour the milk and egg mixture over. Cover and refrigerate overnight. 3. For the pecan crunch, mix the oats, pecans, butter and maple syrup. 4. Preheat oven to 175 degrees Celsius and remove baking tray 20 minutes before baking. 5. Sprinkle pecan crunch and bake covered with foil for 20 minutes. Remove foil and continue baking for 15 to 20 minutes until bread is puffed and golden. 6. Serve with fresh maple syrup and fruit.
Recipe & Photography by Kook Food
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On The Menu
Easy Shakshuka INGREDIENTS:
3 tbsp olive oil 1 large onion, thinly sliced 1 large red pepper, seeded and sliced 3 garlic cloves, minced 1 tsp ground cumin 1 tsp sweet paprika ¼ tsp cayenne 1 large can tinned tomatoes ¾ tsp salt ¼ tsp black pepper 140g Brown’s feta 6 large Ololo Farm eggs 1 tbsp vinegar Dhania, chopped chillies and spring onion to serve. METHOD:
1. Heat the oil in a large skillet and add onion and red pepper slices. Cook gently until very soft – about 20 mins. Add garlic, and cook until soft, then add in the spices. Pour in the tomatoes and season with salt and pepper. Cook for about ten minutes. 2. Stir in the crumbled feta. Make some little dips in the tomato sauce, and remove the skillet from the heat before cracking the eggs into the dips. Season each egg with freshly ground black pepper and some salt, and put a lid (or foil) over the skillet whilst the eggs cook. 3. Sprinkle with dhania, chillies and spring onions and serve. 4. Sprinkle the dish with feta cheese and serve with bread or pita.
Recipe by Juliet Kennedy Photo by Kenyan Library
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Sirimon Cheese
BEEF & CHEESE CASSEROLE
Cooking on a budget with Sirimon Everyday Cheese
FEEDS 4 FOR KSH 950 TO MAKE THE FLOUR TORTILLAS, YOU’LL NEED:
It’s never been a better time to try something new in the kitchen – amateur cook or home pro-chef, Sirimon Cheese brings you recipes you can create, on a budget. All made using the versatile Everyday Cheese which works to add that burst of flavour to any meal.
• • • •
2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup water 3 tablespoons olive oil
HOW TO MAKE THE FLOUR TORTILLAS:
BEAN & CHEESE BURRITO FEEDS 2 FOR KSH 550 INGREDIENTS
• • • • • • • • • • • • • • •
2 tbsps sunflower oil 1 red onion 3 cloves garlic 1 red bell pepper, chopped 1 tsp paprika 1 tsp garlic powder 1 tsp salt 1/2 tsp black pepper Homemade chilli salsa 1 tbsp mayonnaise 250gms shredded Sirimon Everyday Cheese Homemade flour tortillas 1/2 cup water 2 cups black beans, cooked Lettuce leaves
1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. 2. Let rest for 10 minutes. Cover with a kitchen cloth. 3. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-inch circle. 4. In a greased cast-iron or another heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Keep warm. METHOD
1. Heat the oil in a pan. Cook the onions and garlic till fragrant. Add cooked black beans, water and spices. Simmer for 5 minutes to reduce the water. Remove from fire. 2. To assemble the burrito, place the cooked black beans, red bell pepper, lettuce, chilli salsa, mayonnaise and shredded Everyday Cheese on the flour tortilla. Fold to form a wrap.
Sirimon Cheese now delivers straight to your home. Call 0708 822382 / 0746 150086. You can also buy Sirimon Cheese online at greenspoon.co.ke or zucchini.co.ke
INGREDIENTS
• • • • • • • • • • • • • • •
2 tbsps sunflower oil 1 red onion 3 cloves garlic, minced 1 red bell pepper 5 tomatoes, chopped 1 tsp oregano 1 tsp garlic powder 1 tbsp chives, chopped 1 1/2 tsp salt 1 tsp black pepper 1 tbsp homemade chilli salsa sauce 250gms pasta 200ml sour cream 250gms shredded Sirimon Everyday Cheese 400gms grounded beef
METHOD
1. Heat the oil in a pan. Cook the onions and garlic till fragrant. Add the chives, tomatoes, marinara and red bell pepper. Add the ground beef and spices. 2. Cook till the meat turns brown. 3. Boil the pasta till tender. Toss with the sour cream. 4. Layer the pasta onto a baking dish and spread the beef mixture over it. Top it off with shredded Everyday Cheese. 5. Bake in a pre-heated oven for 25 mins at 200 degrees Celsius. 6. Remove from oven. Decorate with chopped parsley (optional) and serve warm. Enjoy!
For more recipe inspiration, visit: www.sirimon.co.ke @sirimoncheese
@sirimoncheese
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Y SU wM e eMt Y S p o t
Easter Sweet Treats Recipe by Philna Otieno Photograph by Heenie Photography
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Mango Ice Cream Pops INGREDIENTS
2 cups mango, diced 1 cup cream ½ cup milk powder ½ cup milk ½ cup sweet condensed milk 1 tsp cardamom powder You’ll need:
• Plastic cups • Popsicle sticks
INSTRUCTIONS
1. In a blender add mango, condensed milk, milk powder, milk and cardamom powder. Blend until smooth. Set aside. 2. Take the fresh cream and whip until thick. Gently add to the mango mixture while whisking until well incorporated. 3. Once done, pour the mixture in the plastic cups then cover the top of each cup with a strip of aluminium foil. Poke a popsicle stick through the centre of the foil on each cup. Freeze for at least 6 hours or best overnight.
S w e eYt U SMpMo Yt
Coffee, Chocolate and Cardamom Sundae INGREDIENTS
870ml brewed black coffee 300g Fairleigh brown sugar (I use the jaggery brown sugar) 2 tbsp Epicurious Hedgehog cocoa powder Seeds from 3 cardamom pods Delia’s vanilla ice-cream Kampi Kitchen orange slices Toasted walnuts
DIRECTIONS
1. Start with a beautiful glass – in hot weather, place it in the freezer before you start to ensure it keeps everything cool. 2. Start with a big spoon of the granita, then a scoop of Delia’s delicious Vanilla ice-cream (or go coffee if you want a caffeine overload!), then more granita and more ice-cream until you’ve piled it up to the top. 3. At this stage, you want to place some coffee jelly right on the top, sprinkle on some cocoa nibs, stick the orange slice into the ice-cream and then finish with a toasted walnut. 4. Pour over the syrup once you get to the table. Serve with the ugali square on the side, or save that as a sneaky snack with your morning coffee!
Recipe by Juliet Kennedy. Photograph by Patrick Gitau
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R oo umnedg rUopw n H
Easter Feasting Written by Juliet Kennedy. Mother, entrepreneur and owner of Greenspoon.
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A
nyone who reads this column regularly will know that feasting should be my middle name. And family… well, that’s just a given. I have a family for washing up (Saskia & Bertie), family for tasting (them again, and anyone who cares to turn up at the right time), and family for critique (you know who you are). If you have the good fortune to be put in charge of food for a big family feast during Easter, my top tip is to get organised; Do. Not. Be. Stressed. When your family comes over, you want to max out the time you’ve got together, not be rushing, the hair on fire, between kitchen and bar, making sure everyone else is happy all the while wishing you could run and hide in the bathroom under an ice-cold shower. No. This is not the way to do family feasting. So rule number one: prepare in advance. I usually try to go for a starter and pudding that I can make a few days before, and ideally, put
together a few hours before. An easy win with most family members is a platter of crudités with some delicious dips or your best wooden board piled with different cuts of salami and cheese, olives, crackers and pickles. If you’d rather have everyone sitting down around a table, think light salads with some pre-cooked grains thrown in; smoked trout on blinis which hail to the 1970s but are always a winner, or a soup you can make a few days earlier and gently warm through for five minutes before serving. At the end of the meal, keep it simple. You could make a tart or cheesecake in advance, a passion fruit mousse or keep it simple with five different bars of chocolate – make it fun by splitting them into origin so that you can have a guessing game on where the chocolate comes from. Or, buy Delia’s ice-cream, and offer some sprinkles or chocolate chips as toppings. Whatever you do, keep it simple and tasty. This is a time in the family feast when you really want
Homegrown
Photography by Patrick Gitau
Beef & Mushroom Pie INGREDIENTS
to be able to relax and soak up all the family banter. That just leaves the main event. Today, I’ve put together a good old-fashioned pie using traditional hot water crust pastry. It was fairly effortless – and therefore perfect for Easter or whichever family feast you have coming up. I cooked the beef and mushroom filling in advance, and made the pastry in about five minutes. I’ll serve it with loads of greens and some roasted butternut squash which can languish in the oven for five minutes give or take, whilst I get everything else ready. I don’t think pie needs a massive helping of starch, but if you lean in that direction, I’d recommend a mustardy mash.
• • • • • • • • • • •
2 tbsp extra virgin olive oil 2 small white onions, peeled and halved 450g mushrooms halved 35g plain flour 1kg beef steak strips or beef dice Salt & pepper 2 tbsp miso paste or tomato paste 250ml red wine 750ml beef bone broth 1 beaten egg Tomato chutney
For the hot water crust pastry:
• • • •
475g white flour 5g salt 125g water 175g butter, or beef fat
METHOD
1. Preheat oven to 180°C. Heat half of the oil in a large heavy-based ovenproof saucepan over high heat. Add the onion and mushroom and cook for
3–4 minutes or until golden. Remove from the pan and set aside. Place the flour, beef, salt and pepper in a medium bowl and toss to coat. 2. Heat the remaining oil in the pan. Cook the beef, in batches, for 6 minutes or until golden. Return the mushroom mixture to the pan, add the miso or tomato paste, wine and stock and bring to the boil. Cover with a lid and cook in the oven for 1 hour 30 minutes or until beef is tender. 3. Mix the flour in a bowl with the salt. Bring the water to the boil in a pan and melt the butter or dripping in it, then pour the hot liquid into the bowl of flour and combine it with a spatula or palette knife. 4. As soon as the dough is cool enough to handle, work it together with your fingers then form it into a ball. Leave to cool and rest for a few minutes before rolling it out. Brush the edges of the pie dish with egg and top with the pastry lids. Press the edges with a fork and trim. Cut crosses in the tops and brush with egg. 5. Cook for 20–25 minutes or until golden.
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Y Yils CU o cMkMt a
Cocktails with a Punch Gather your friends and family around to enjoy these refreshing and easy to make brunch punches. Brunch is a great excuse to bring together your friends and family. Beyond the various dishes and snacks, you will spend time putting together in your kitchen, there will be drinks that will keep your guests comfortably lounging around well into the night. Colourful cocktails that will let your guests know that they are there to eat, drink and make merry. Whether it’s something sweet and energising or refreshing and tangy, here are 2 punches that will make enough cocktails for you to share as you brunch the day away!
APPLE BERRY PUNCH This punch with a kick is like a sangria without the wine-headache afterwards. You can add in bubbles of your choice to turn this into a sweet spritzer. INGREDIENTS
• • • • • • •
150 ml of apple juice 150 ml of berry juice 80 ml of ginger ale 80 ml of white rum ¼ cup of sugar syrup Strawberries for garnish Apples for garnish
METHOD
1. Stir rum, juices and sugar syrup together until well combined. Pour into large bowl or glass container then add ice, if preferred. 2. Top up with ginger ale and garnish with strawberries and apple slices.
YUMMY TIP
Recipes and photography Lucy Munene
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Skip the rum and switch it out for gin, vodka or soda water for an alcohol-free punch!
C o cY kU tMa M i l Ys
ORANGE PINEAPPLE PUNCH You can never go wrong with a tangy citrus punch. You can up the citrus flavour by squeezing in extra lime juice to each individual cocktail. INGREDIENTS
• • • • •
150 ml of orange juice 150 ml of pineapple juice 80 ml of tonic 80 ml of gin Oranges for garnish
METHOD
1. Stir gin, juices and sugar syrup together until well combined. Pour into large bowl or glass container then add ice, if preferred. 2. Top up with tonic and garnish with orange slices.
YUMMY TIP Play around with your citrus flavours and try adding grapefruit, lemon or lime juice.
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A Mari Gin
SPIRIT OF THE SEA OCEAN WATER DISTILLED PREMIUM GIN
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A Mari Gin
peppercorns, coriander, turmeric and juniper. The gin is infused, post distillation, with a Kenyan chai masala, which is made from ginger, cloves, cardamom, cinnamon and Kenyan black tea. The flavours sing of Mombasa evenings. The world liked A Mari Indian Ocean as much, if not more, Than A Mari Atlantic Ocean, with both gins picking up 2018 IWSC Silver Outstanding medals, and Golds in the Michelangelo in 2018, followed by Double Golds in the SA Craft awards 2019. A Mari is produced in Cape Town and proudly sold in Kenya, South Africa, Taiwan, UK, Germany, Botswana and continues to look for new markets. The aim is to have a bottle of A Mari in every single sea-facing bar in the world, ‘from ocean to ocean’ and we are calling on anyone who wants to help us achieve this challenge. Let’s celebrate where hard work and a belief in our dreams can take us.
A
Mari, like many good stories, was born over several bottles of wine. Jess Henrich grew up in Kenya and met SA born Niel du Toit at university. The pair went their separate ways for 11 years and lived and worked all over the world, before reuniting in Cape Town, in 2016 and while sitting in a small bar, ordered dinner and wine. Little did they know that this was to be a pivotal moment in both their lives. The conversation turned to work, and while Niel was an architect and Jess a copywriter, both were looking for a new challenge and Jess mentioned she had the idea for a gin brand while living on the magical island of Ibiza and Niel was intrigued. Fast forward to the end of the evening, surrounded by empty wine bottles, the pair buys their first pot-sill on the Internet, and quit their jobs the next day to start A Mari. They decided to create something that the world hadn’t yet seen, an ocean gin. Distilled with ocean water, and coastal botanicals. The pot-still turned out to be a glorified crab boiler designed to turn anything into neat, eyewatering spirit, and the two intrepid distillers spent the next three months distilling every herb, edible shrub and exotic coastal plant they could find to come up with the recipe. This involved long hours sitting manning the temperamental pot-still, with recipe refinement over and over again, endless hours of testing, and tasting, and redoing. Driven largely by passion and determination, and very little cash, they had to learn on the go. When they were happy with the recipe they headed out to their teacher, the grandmaster of spirits, Roger Jorgensen (who is the genius distiller behind Procera and many other gins) and ran their first batch of A Mari Atlantic Ocean.
To order A Mari contact: Under the Influence Kenya lynette@undertheinfluence.co.za 0743795276
This gin features Fynbos (wildflowers) that are indigenous to the coast of Cape Town, several types of citrus, juniper, coriander, allspice and cardamom and is fresh and leafy, juniperforward, with a delicate minerality. That batch was completely sold out at its first event and went on to win the much-coveted IWSC silver, beating many big name brands in a huge, high calibre global competition (Hendricks Gin received the same award the previous year). Award followed award, and A Mari started taking off on the local market, picking up the Most innovative Spirit Trophy at the Michelangelo Awards Ceremony the same year. In 2018, the second gin in the A Mari portfolio was launched, A Mari Indian Ocean, which is a tribute to the Kenyan coastline and Jess’s Kenyan heritage. This gin features truly Kenyan ingredients like Swahili lime, Kenyan black tea and cardamom, as well as ajwain seed, pink
www.amarigin.com instagram @amarioceangin facebook @amarioceangin
TASTING NOTES With tasting notes of gentle spices such as peppercorn, ginger and cinnamon, Swahili lime and sweet ginger that all come together in a long and mellow finish, A Mari Indian Ocean gin is a true medley of distinct East African flavours. Serving suggestion: Pour over ice and top up with an Indian tonic of your preference. Garnish with a cinnamon quill and slice of orange.
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Bacardi Legacy Why did you choose the Bacardi Reserva Ocho? Bacardi Reserva Ocho has complex flavours, boasting burnt vanilla, dark chocolate and apricot. It is also a beautiful balance of aguardiente and redistillado spirits. All the elements combined make for a delicious cocktail. Was it hard deciding what to work with, what to leave out for the cocktail? It generally is when designing new drinks. The best thing to do is to weigh your options up against each other and get feedback from others. I made the Cazador with a variety of measures and a variety of rinses until I found the perfect combo. You’ve also been training bartenders on how to make the cocktail. Is it a satisfying activity and how is the experience like educating people as opposed to being on the receiving end? Being able to give back is possibly the most rewarding position to be in. Being someone that can inspire bartenders and change the way people view our industry has always been a goal for me. I am still learning every day but being the trainer is an exciting dynamic.
The Making of A Legacy Mixologist George Hunter was selected as South Africa’s Barcadi Legacy representative so we took some time to talk cocktails, growth and Bacardi. George Hunter has been a mixologist for years and has local and international (European Bartending School in Barcelona) bartending qualifications so it comes as no surprise that he is the 2021 Bacardi Legacy representative for South Africa. His winning cocktail, the Cazador, which means hunter is Spanish, is made up of Bacardi Reserva, lime juice, maple syrup, crème de cassis and an absinthe rinse. The cocktail has been created to represent triumph and lessons learnt. Hunter’s dedication to his craft is fairly obvious but his path to the Bacardi Legacy was not as straightforward as you would assume. The first time he entered Bacardi Legacy, he didn’t even make it out the first round. 6 years later he entered again, won the national event in South Africa and got to represent his country on the global stage. We caught up with the star bartender to find out more about his work and Bacardi.
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What do you enjoy most
about participating in Bacardi Legacy? Bacardi Legacy is one of the most community and family orientated brands/event that I have been involved in. It is great to be a part of like-minded people who want to see the industry flourish. It is amazing to see a family-owned brand be so successful and still care about “the little guy”. Bacardi Legacy and Bacardi as a brand are truly inspiring! What’s your advice for someone who wants to create their own homemade Barcadi cocktail? Go crazy and don’t limit your ideas. Everything is possible. Have a basic idea or flavour you want to achieve and give it a bash. It probably won’t be great the first time but its something to work from. Was the drink too sweet? Too sour? Maybe it needs more Rum? (It always needs more rum!) Most importantly is to have fun with it.
Have you seen mixologists try to recreate Cazador on their own with different reserves of Bacardi or different amounts of the specified ingredients? What’s your take on that? Yes, to be honest, I LOVE IT! I love that people can take the recipe and alter it slightly because, for me, that is exactly what makes a classic. The fact that a drink is looked at as formula and can be adaptable! What’s the difference between the cocktail you made 6 years ago and now in terms of flavour, technique etc? Has there been a change in the way you make you cocktails? The basic recipe is very similar to my first entry, I have changed the base to Bacardi Reserva Ocho now (It was Bacardi Carta Oro before). I have also adjusted the ratio of ingredients. It is not only about the drink though; my technique, presentation, understanding and knowledge have all grown and changed. That is what Cazador is about… Growth and learning but most importantly, not giving up on yourself.
Find the recipe for the winning Cazador cocktail on www.yummy. co.ke.
PLEASE SHARE A TULLY RESPONSIBLY. Tullamore D.E.W. Irish Whiskey is a registered brand of William Grant and Sons Irish Brands ltd.
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