Yummy Vol 16 - Valentine's Issue

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Vol 2.2 . February 2016

IT’S A LOVE THING SEXY FOODS Spice up your love life this Valentine’s Day.

LAKESIDE BLISS Yummy cooks up a storm at the luxurious Hippo Point Sanctuary in Naivasha.

SPANISH FLAME Susan Wong visits Westgate’s stylish Tapas Ceviche Bar.

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YUMMY EDITORIAL

YUMMY VALENTINE’S The month of love is finally here! Valentine’s Day may make a few of us cringe a little, especially the borderline cheesy Hollywood-style romantic gestures, but let’s face it: deep down we’re hopeless romantics and adore the love laced attention. This month we at Yummy have indulged our passion for all things romantic! I remember when Valentine’s Day once consisted of receiving a poorly wrapped selection of discounted chocolates from the corner store, shoved in your face by your then awkward and pubescent partner.

These days, couples display their affection with numerous romantic gestures! It could be a relaxing secluded weekend getaway or lavish candlelit dinner with an elaborate bouquet of exotic flowers (because, for some, roses apparently don’t make quite the statement they once did!)

Chocolates, of course, will always take center stage! And no, not my sad teenage versions but a mouthwatering selection of artisan truffles and gourmet Swiss chocolate boxes which will easily set you back almost as much as the meal you’ll splash out on that night.

You’ve got to love Valentine’s Day! If you are planning on going all in

to declare your love and need some inspiration, why not start off by trying a few of our simple yet delicious recipes along with a couple of our decadent cocktails options on page 37 and 44 respectively. If you’re thinking of escaping the city for the weekend, read about Ami Doshi- Shah’s magical retreat in Naivasha’s Hippo Point Sanctuary. If you’re however simply on the hunt for a romantic spot for two, our favourite foodie- Susan Wong- is wooed back into Tapas Ceviche at Westgate, an old flame that she promises will never disappoint!

I know it can seem like there is a lot of fuss and pressure around Valentine’s (especially for you gents) but here’s a

thought: isn’t it beautiful that we have a day dedicated to loving one another and boldly displaying it? The best part is that it need not be limited to a romantic partner. Last year I happily spent the day with my sister and a large bottomless glass of wine! So whether you’ll be giggling over cocktails with the girls, helping your kids make mummy some breakfast in bed or tucking into a box of chocolates while binge watching a rom com on your sofa, we at Yummy wish you a love-filled Valentine’s Day. We hope this edition will give you some inspiration in the build up to the day!

Lots of Love

Michelle Slater, General Manager.

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FEBRUARY 2016

CONTENTS 12

NEWS AND EVENTS Check out some of the tastiest news in the local food scene this month.

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MADE IN KENYA In a bid to improve the quality of food she puts on her plate, Charity Keita vows to only buy locally produced ingredients.

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KAHAWA DIARIES Psychologist and Relationship Expert Chris Hart divulges how he likes to take his coffee.

FLOWER POWER

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Flowers aren’t just for looking at, discovers Brian Iloti Mutoka as he explores the world of beautiful edible blossoms.

SPANISH FLAME Susan Wong heads out to explore the chic and stylish Tapas Ceviche Bar and in turn discovers that love does indeed exist.

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TABLE FOR TWO Talisman’s Executive Chef, Ray Cournede, gives us an insider’s perspective on what goes on in restaurants during Valentine’s Day.

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CHEF PÂTISSIER We catch up with Chef Pascal Poitevin of Sankara Nairobi’s Deli and talk all things pastries.

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LOVE HANGOVER Resident Wine Chick Annabel Onyango is clearly not keen on Valentine’s Day, deeming it too corny with Hollywood-inspired expectations that are never met.

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LOVE POTIONS Three yummy cocktail recipes to mix things up on date night.

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CHOCOLATE FOR DAYS We explore the relationship between chocolates and Va-

Ami Doshi-Shah sets off to explore this magical retreat tucked away in Naivasha.

lentine’s Day, and find out if it’s even good for you.

YUMMY Vol. 2.2 · February 2016 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Michelle Slater EDITOR Wendy Watta DESIGN Karan Khalsa SALES, MARKETING & OPERATIONS Gilbert Chege, Daniel Muthiani, Devna Vadgama, Fred Mwithiga, Joy Wairimu, Seina Naimasiah, Soni Adriance, Wahid Osman, Yoga David CONTRIBUTING EDITOR Katy Fentress CONTRIBUTORS Annabel Onyango, Brian Iloti Mutoka, Charity Keita, Jackson Biko, Meera Vadgama, Susan Wong SOCIAL MEDIA Anne Kisang IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL info@yummy.co.ke

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@EatOutKenya

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WIN WITH YUMMY

DEAR YUMMY LAST MONTH WE GAVE OUT OVER 20 #NRW2016 VOUCHERS VIA FACEBOOK, INSTAGRAM AND TWITTER. One such lucky winner was Wayne Mutiso who won a dinner voucher worth Ksh 2,500 to Artcaffe Grand.

This month’s winner of the Classic Bisquit VS Cognac is Sylvia Mwendwa who sent us a picture with all her previous copies of Yummy Magazine, right from the coffee issue. She wrote “When I got my January edition, I couldn’t help but notice the difference in size. Just to be sure, I got all my other magazines and laid them side by side, and there it was! The magazine is now longer and wider, and that change can only mean better and greater things this year! Can’t wait to see what you have in store…”

Dear Sylvia, Thank you for writing in- we highly appreciate your feedback!

Your collection of Yummy is quite impressive too, and for that, we hope you will enjoy the cognac. Yes, there is even more Yummy magazine to look at now since it indeed moved to a bigger size. We’re glad you love it as much as we do!

WIN A WINE HAMPER FROM SLATER & WHITTAKER! This month we’re giving away a fabulous wine hamper with a fantastic selection of a three Van Loveren wines (red, white and rose) from Slater & Whittaker. This hamper is worth Ksh 7,500, and also has a T-Shirt, apron, corkscrew, ice bucket and much more!

To stand a chance of winning, simply drop us an email telling us what you think of Yummy!

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Wendy Watta editor@yummy.co.ke This cognac courtesy of Distell Group Limited is worth Ksh 4,085, and will be up for grabs again next month. Do write in...you could be our next winner!

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MIDAS TOUCH All that glitters is gold at 254 Westlands The newly opened 254 Westlands restaurant at the Golden Tulip Westlands-Nairobi hotel is not your ordinary joe. This international fine dining spot features an al fresco design and eclectic continental menu that will excite your taste buds. Set in 65 Muthithi Rd, Westlands, spoil yourself like the royalty you are. eatout.co.ke/goldentulip

PIAZZA ITALIA Authentic Italian cuisine now on offer at La Cascina Ristorante Overlooking the piazza of The Hub Karen, this small, Italian Restaurant and Gelateria is the new spot to be with its two dining rooms and lovely outdoor patio. The signature item off the menu is the Fiorentina Tbone steak, prepared in simple Italian style with little more than olive oil, rosemary and salt to highlight the rich flavour of the grilled meat. Oh, and be sure to give the pastries and homemade gelato a try! eatout.co.ke/lacascina

YEAR OF THE MONKEY Free dumplings and dessert at the Chinese New Year celebrations at Double Dragon!

Join the Chinese New Year celebrations at Double Dragon on the fourth floor of the Junction Mall, on 8th and 9th February. The menu here is known to splash around in classic Chinese cuisine with special attention to its Shanghai roots including favourites like sweet and sour pork. This year there will be free dumplings and a surprise dessert for everyone!

Check out the special menu on eatout.co.ke/doubledragon.

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NEWS & EVENTS

STEAK OUT Pack your bags! This new steakhouse will be your new home.

Unless you’re vegetarian, who doesn’t love a nice juicy steak with a side of fries? Better yet, who doesn’t love a new steak house? Tucked in 102 Manyani Rd off James Gichuru, The Steak Out restaurant will graciously tackle your ravenous appetite. The rustic ambiance, expansive garden and wide selection of beef, chicken, seafood and pork will be just what the doctor ordered. eatout.co.ke/steakout

PIZZA CORNER Fuel your pizza obsession at Pizza Corner Cafe Recently re-opened at Regal Plaza on 6th Parklands Avenue, Pizza Corner is on a mission to fuel your pizza obsession. The relaxed ambiance will have you feeling right at home from the moment you walk in. With a fantastic pizza menu, burgers, salads and their to-die-for chicken mirza, you’ll always come back for more! eatout.co.ke/pizzacorner

PHO DAYS! Pho me and pho you: Talisman’s spicy Vietnamese Week If your curiosity or love for the fresh and distinctive flavours of Vietnamese food knows no bounds, Talisman has got you covered. You can get your fix of pho, banh mi, rice-paper rolls and much more, including inspired cocktails and bar snacks at the restaurant from 16th to 21st February. eatout.co.ke/talisman

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NEWS & EVENTS

TRIBAL ROMANCE An intimate dinner you can’t afford to miss, only at Tribe Hotel.

NEW KID ON THE BLOCK

Make your loved one feel extra special this Valentine’s Day by making your dinner reservation at Jiko, Tribe Hotel, on Saturday 13th February.

For only Ksh 6,500, Jiko will ensure your date night is memorable with a fantastic four-course menu prepared by chef Luca Pintus and his team, as well as a complimentary glass of bubbly when you arrive. eatout.co.ke/tribe

Southern comfort unveils upgraded bottle design.

Southern Comfort unveiled its new bottle design in January at the recently-opened club Privee Westlands. While it’s age old recipe remains unchanged, the look of your favourite bourbon liqueur is revealed with a new and upgraded twenty-first century style. Go ahead and pick one up! yummy.co.ke/news

MOCA LOCA Get your coffee fix at Moca Loca, Garden City Mall.

Nairobi loves its coffee, and Moca Loca at Garden City Mall is ever at hand to fill that need. With another branch in Nakuru, this outlet in the capital has only been around for 4 months. Coupled with a contemporary, warm and inviting ambiance, pop in for coffee, cocktails, food and drinks from their continental menu. During the week, it is open from 8:00am to 10:00pm. eatout.co.ke/mocaloca

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FLIPPIN’ GOOD Pancakes for all on #PancakeTuesday Join us in celebrating Pancake Day on February 9th with some good old fashioned delicious and fluffy pancakes! Whether you prefer yours drizzled with some maple syrup, a dose of lemon and caster sugar or something a little more savoury, check out the flippin’ recipes and tips on yummy.co.ke/pancakeday

PUB LUNCH Brunch it out at The Curragh Irish Pub and Bistro Celebrate Valentine’s Day with a fantastic brunch spread at one of the newest spots in town, The Curragh Irish Pub and Bistro. The affair starts at 11:30 am with free sparkling wine for everyone, as well as three menu options priced at Ksh 2,750, Ksh 2,530 and Ksh 2,450. From Roast fillet mignon with avocado bearnaise served with sauteed stir fried vegetables and curvy chips to Strawberries in cointreau vanilla ice cream, this indulgent menu is not to be missed! eatout.co.ke/curragh

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ADVERTORIAL

ALL THAT JAZZ

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The Safaricom International Jazz Festival: Taking over Nairobi’s Jazz Scene

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t’s 2013 at the Michael Joseph Centre. Safaricom CEO Bob Collymore asks: “Why don’t we put together a Jazz Festival. There’s obviously some demand for it….”

Cue frantic phone calls, lots of coffee and an events team that works with military precision, and a few months later, in February 2014, Safaricom held the inaugural edition of the Safaricom International Jazz Festival.

Talk about a quick turn-around!

We’re talking a lineup unlike any other in Nairobi before, from Richard Bona (Cameroon, New York) to Rhythm Junks (Belgium), The Nile Project (you know they have musicians from 11 different countries represented here, right?), and Yuval Cohen (Israel) We had these guys sharing a stage with some of Kenya’s greats: Chris Bittok, Aaron Rimbui, Eddie Grey, and Kavutha and Jacob Asiyo.

Since then, the Kenyan jazz scene – and yes, it qualifies to be called a “scene” now – has experienced a revolution of sorts. No longer confined to bars and the occasional event, jazz fans now have multiple events to look forward to each year, and it’s not hard to see the role that Safaricom and others like MoSound Events, KLM, The Tamarind Group, Hotel Intercontinental and various diplomatic missions have played in fanning the jazz flame.

In the past three years alone Nairobi has hosted some of the world’s most celebrated jazz musicians, including Kunle Ayo, Jimmy Dludlu, Salif Keita, Shelea, Grammy Award Winners Jonathan Butler, Kirk Whalum and Norman Brown, and multiple Grammy Award nominee Gerald Albright.

Jazz is in, and it’s going to be for a long time. I mean, you don’t pull such performers in if there’s no crowd, and if the growing numbers flocking to the events are anything to go by, then we’re looking at something with the potential to be just as big as the Cape Town Jazz Festival.

Numbers speak, and they don’t lie. In 2014, when Safaricom held its first jazz event at the Ngong’ Racecourse, the crowd had about 5,000 people.

In 2015, the same event attracted an estimated 11,000 music lovers and fun-seekers. This year Safaricom is targeting 15,000 people, and these numbers are expected to keep growing.

“We saw an opportunity to create something that would resonate with a fresh, hip urban crowd with a taste for jazz, good music and high expectations from live performers, that’s how the Safaricom International Jazz Festival was born”, says Bob. “We wanted to connect with this crowd through music, as well as give Kenyan jazz talents a platform to showcase

what they can do” he adds.

Since the first event bands such as Swahili Jazz Band, AfroSync, Edward Parseen & The Different Faces Band and James Gogo & the Gogosimo Band have performed for thousands of jazz fans, a feat that would have been nearly impossible without the existence of a big jazz event.

This February, the Safaricom International Jazz Festival comes back with a stellar lineup of jazz stars from the UK, Italy, Israel, Belgium, South Africa, Nigeria and of course, the much anticipated headline act, Grammy Award Winner Branford Marsalis and the Branford Marsalis Quartet.

And in addition to the entertainment factor there’s the charity aspect to it.

All proceeds from the event will go towards supporting Ghetto Classics, a music programme based in Korogocho Slums. The programme has benefitted from over Kshs.12 million collected between 2014 and 2015, and seeks to provide an opportunity for about 500 children from underprivileged backgrounds to explore their musical talents and use them as a ticket out of the low income neighbourhood.

Seems Bob was right after all.

See you there on the 21st of February?

It’s going to be epic; I can feel it in my jazz hands.

1. Fans dance to Salif Keita’s music at the Safaricom Jazz Lounge in August 2015 2. Multiple Grammy Award nominee Gerald Albright & Grammy Award winner Kirk Whalum entertaining the crowd at the Safaricom Jazz Lounge in December 2015 3. Jonathan Butler delivering a spectacular performance at the Safaricom International Jazz Festival February 2015 4. South Africa’s Jimmy Dludlu wows the crowd at SIJF 2014

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YUMMY THE FOOD LIFE

MADE IN KENYA Why go for expensive foreign options of dubious provenance when what we have at home is infinitely better, muses Charity Keita, in her quest to improve the quality of the food she puts on her plate.

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omething is happening to me.

It is as if I’ve been possessed by the ghost of a Kenyan foodie that insists that I must always choose locally grown options over stuff that’s been imported from overseas. Unless I have actively smuggled it back in my suitcase, my hot sauce must be strictly Kenyan made. Same goes for my pickles, meat, vegetables and condiments. Okay with condiments it gets a bit hard: I find Kenyan ketchup beyond the pale, local soy sauce, quality vinegar or mustard not available as are seaweed, olives, salami, good pasta and of course nice booze.

There are some areas, however, in which I can afford to be discerning: I love cherry tomatoes but have noticed that they often come from Holland.

With the amazing weather we have here, do we need to import tomatoes all the way from Holland? The mind boggles. Luckily for me a couple of local farms have started making their own cherry tomatoes, so problem solved.

Did you know that all the garlic you buy in supermarkets here comes from China? Yes you heard me right. And the truth is that when you find local garlic (there is an entire stall dedicated to

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selling it at Ngara market), it is the most sublimely delicious garlic you have ever tasted. Baobab and tamarind are new favourites for me and I’m constantly on the lookout for cool things to do with them. But if you don’t watch out, you might end up buying some South African baobab or Thai/Indian tamarind; which seems a waste when both products are so plentiful in Kenya.

Then the other day I was running low on olive oil. You have to understand that growing up around Europe, we were always told that olive oil was the holy grail of all oils. Anyone who knew anything, knew that food began and ended with olive oil unless it needed to be deep fried (seed/vegetable oil) or baked/made into a risotto, in which case butter was preferable. I have always been stalwart in my dedication to the cause of extra virgin olive oil and it has never occurred to me that this might be wrong. However over the past couple of years, whenever I try and select an olive oil, I pore over labels trying to understand which brand to pick. Have you ever noticed how most olive oils in Kenya say “produced exclusively from Mediterranean olives”?

Have you considered how many countries make up the “Mediterranean”

and what that could mean for the provenance of our olive oils? I mean we want to have oils that all roughly come from the same ten mile radius, not from random parts of half a continent. My lightbulb moment came when I picked up a bottle of Kenyan Macadamia nut oil. “Wait a second!” I thought to myself, “what if instead of buying expensive olive oil of dubious provenance, I start focussing entirely on Kenyan grown high quality oils?” I mean there is no lack of amazing coconut, avocado and peanut oils here, so why am I so obstinate that olive oil is the only one to appear in my larder?

Macadamia nut oil has proven to be utterly delicious and all my research points to it being just as good if not better for you than olive oil. I kid you not, it has an immensely buttery and nutty flavour that is simply a gift from the foodie gods. And it’s Kenyan to boot, which makes my breast inflate with a healthy dose of nationalistic pride. After all, what can be better than “Made in Kenya”, when it is made with love?

IG: @chazdelight

Roast Turnip and Sukuma Wiki Ingredients for two: • 4 large turnips, tailed and quartered • 1/2 pack of halloumi, grilled and cut into squares • A bunch of ripped and blanched sukuma wiki • 2 tbsp Red wine vinegar • 1 tsp Acacia Honey • 1 tsp Dijon mustard • 4 tablespoons of Macadamia nut oil • Salt and pepper Method: Fry the turnips in batches in some of the nut oil until they are browned.

Put in a baking tray, sprinkle salt and pepper to taste, and insert into a preheated oven (180 degrees) for twenty minutes or until soft.

Remove tray from pan and add sukuma wiki and halloumi chunks.

Bake for another ten minutes.

Make the dressing by whisking the vinegar and salt until all the salt is dissolved. Add the honey and mustard, stirring continuously to create a paste. Emulsify with the oil and mix into the piping hot vegetables the moment they come out of the oven. Serve hot.

COFFEE

WHITE CHOCOLATE LATTE Ingredients • • • • • • • •

2 cups milk 1 cup half-and-half 2/3 cup white chocolate morsels 2 tablespoons instant coffee granules 1 teaspoon vanilla extract 1/4 teaspoon almond extract Whipped cream (optional) Garnish: cinnamon stick.

Method - Stir 2 cups of milk, I cup half and half, 2/3 cups white chocolate and 2 tablespoons coffee granules in a small saucepan over low heat until white chocolate morsels are melted.

- Stir in vanilla and almond extracts then pour evenly into 4 mugs.

- Top with whipped cream and garnish with cinnamon stick.

DORMANS KAHAWA DIARIES HOW I TAKE MY COFFEE WITH PSYCHOLOGIST AND RELATIONSHIP EXPERT CHRIS HART. What do you do for a living?

I’m a psychologist specialising in relationships and social skills. I therefore work with individuals and couples on relationship problems- between partners, parents and children, work issues and so on - and with individuals and groups on improving social skills and that entails increasing impact, reducing anxiety and so on.

What’s your morning routine?

I always get up very early, see the kids off to school and make a first cup of coffee.

What’s your favourite way to take coffee?

Black, no sugar and very strong!

What are your thoughts on the commercialization of valentine’s day?

I think it’s inevitable and harmless. After all, you don’t have to get sucked into it if you don’t want to!

As a Relationships Coach, what’s the best advice you would give to couples this Valentine’s Day? First of all, I think some sort of celebration on St Valentine’s Day is a must. But it doesn’t have to involve lots of money and flashy restaurants. Just figure out what would really charm your partner - and do something really romantic and memorable - even if it’s only taking a walk in the Arboretum. Oh, and don’t leave everything to the last minute!

How many coffees do you have in a day?

I typically have about 4 or 5 cups.

Drop by your nearest Dormans Coffee Shop at Junction • Village Market • AirKenya Like us on Facebook @DormansCoffeeShops

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The kitchen serves up resonant miniature dishes designed with an emphasis on freshness, earning Tapas a legion of devout fans.

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RESTAURANT REVIEW

SPANISH FLAME Susan Wong heads out to indulge in the Spanish cuisine at the chic and stylish Tapas Ceviche Bar at Westgate Mall, and in turn discovers that love does indeed exist!

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ove is in the air this month and February should be a celebration of all the things we love, including food. So what does love mean to you? Trust, forgiveness, yearning, loss, second chances or perhaps Etta James’ “Sunday Kind Of Love?”

As I sipped on a half salt-rimmed Margarita, I quietly hoped that this month would be filled with many opportunities to return back to places that I used to love, such as Tapas Ceviche Bar. Their food effort is full of thought, respect for taste, heritage and common sense – just as I had remembered from my experiences when it was one of my favourite waterholes in 2013. It was common to find me asking the manager why the delicious Churros were already finished, with my head buried in a dish of tender Octopus, or sipping on a perfectly balanced, mildly peppery and citrus-hinted Margarita.

This was my first visit to the Westgate Shopping Mall since it reopened last July. People asked me if I was worried about the security to which I would answer firmly, “No.” In fact, the mall is probably the most secured shopping center in the city at the moment. Everyone has a Westgate story, and what happened profoundly affected this community. Whatever the story may be, it is these deeply personal experiences that have prevented many from rediscovering the great retail spaces and restaurants at Westgate. But it was

time to come back.

Indeed, dining at Westgate’s Tapas Ceviche Bar this time was a celebratory experience in many ways. Who was I kidding? I could only stay away from good food for so long and it seems befitting that it would be my ferocious appetite that would bring me back to this foodie hub that first brought Nairobians the café concept of Artcaffe, the fusion Japanese of Onami, a burger-centric restaurant, Spanish-style tapas and more recently, the city’s first noodle bar.

The interior of the restaurant has not changed much – striking wall tiles are cast into the wood-paneled walls; and the space is still intimate, charming and lively with daily specials sketched out on the blackboard above the kitchen pass. The spacious al fresco dining area subtly receives a new look with charcoal-coloured table tops, French-style bistro chairs, and a small garden that shields diners from the road.

The kitchen serves-up resonant miniature dishes designed with an emphasis on freshness - earning Tapas a legion of devout fans. Tender octopus, sautéed mushrooms with parsley and garlic, grilled prawns with sea salt, and cauliflower with anchovy sauce all arrived in bold and colourful earthen plates.

The roasted cauliflower flowerets laced with the zesty sauce was our surprising favourite with the octopus a close second thanks to its tender and flavourful execution. The sweet and familiar

aromas of grilled prawns filled the air as a butterflied pair, beautifully charred on the edges, arrived to the table with sea salt and a wedge of lemon. Sporting perfect grill marks, there was the seared salmon - moist and permeated with flavour – that rested atop a black bean and avocado salsa. Bright in flavour and at times abrupt thanks to the lime juice, the salsa complimented the savoury salmon quite well. The Peruvian-style ceviche – fresh fish marinated with light citrus vinaigrette, cherry tomatoes and fresh herbs – was subtle in flavour and incredibly well-balanced without being drenched in liquid. On the starch side, of course, the Paella Classic with spring chicken, sausage, prawns and vegetables showed-off great rice that was rich with flavour, caramelized ever so slightly and still a little firm. We finished with Churros – long golden-brown piped and delicately fried sweet batter, similar to doughnuts and coated in sugar. Best of all was the pair of dipping sauces – chocolate and Dulce De Leche (a combination of caramelised milk and sugar).

A few weeks ago I craved familiar experiences and returning to places that I once had loved. Tapas not only showcases the flavours of Spain, but also the spirit of a beloved neighbourhood. Love does exist, and it created Spanish-style tapas and brought them to our city, Nairobi, so that you could give Westgate a second chance.

Location: Ground floor, Westgate Mall, Westlands Cuisine: Spanish Opening hours: 12:00pm to 10:00pm daily.

Menu picks: Pulpo a la plancha (Octopus with grilled vegetables) - Ksh 450 Salmon y paprika (Seared salmon in Spanish paprika on black beans salsa) - Ksh 650 Berenjanas con salsa d tomate (Grilled eggplant with tomato sauce & aiolio) - Ksh 500 Carpaccio de remolacha (beetroot carpaccio, salsa verde and soft goat cheese) - Ksh 450 Drink picks: Spicy Bull Mojito (Rum, fresh mint, black pepper and fresh strawberry) - Ksh 600 Jalapeno Margarita (A spicy twist on the classic) - Ksh 700 For more info, visit eatout.co.ke/tapas

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KITCHEN CONFIDENTIAL YUMMY

TABLE FOR TWO As you plan to make your dinner reservation, Ray Cournede, Executive Chef at The Talisman, gives yet another interesting insider’s perspective. This time, it’s all about what goes on at restaurants during Valentine’s Day.

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alentine’s Day is upon us yet again, and as with every year, it attracts plenty of lovers and friends looking to sit down for a special dinner at a selected restaurant. It is therefore very easy for most restaurants to overextend themselves on nights like these, and that is when you run into issues, either by putting dishes on your menu that put the kitchen under pressure or by overbooking your dining room. Take into consideration that couples come with such high expectations on this day.

They really want to get something out of the ordinary from their meal, and that’s a lot of pressure for a restaurant to have to live up to. It can be very hard to make somebody’s date go perfectly.

A lot of restaurants are going to take the opportunity to serve a fixed-cost menu that can be elevated in price.

When you do a prix fixe, you guarantee that people are going to have an appetizer, entree and dessert, but not everybody always wants to eat that way. You know that more people will be dining out, and if they are making a last-minute reservation, they might not even to ask what the restaurant will be serving.

Despite this flock to restaurants, Valentine’s Day isn’t really the blockbuster moneymaker that everyone assumes it to be. The economics of a Valentine’s menu can be difficult if a chef chooses to fill up the menu with pricey aphrodisiacs. The cheque average may be higher, but your food cost is also much higher. You’re putting caviar, foie gras and ostrich on the menu because it’s a special occasion. The problem is that it’s tough to get patrons to indulge in a menu full of special foods while also

pricing it accordingly. You can never mark up caviar or truffles as much as you should, but you can’t put together a Valentine’s menu and not offer some of those ingredients, so we have to face up to the reduced profitability and absorb the loss.

One of the biggest economic factors is completely dependant on the calendar. It’s great when Valentine’s is on a Tuesday or Wednesday because it’s like adding an extra weekend night to your week. But the fact that it falls on a Sunday this year means we might actually do less than we would do on a normal Sunday. Yes, it does mean a full dining room, but you can only turn so many tables on a night like this. We will have lots of couples sitting on tables that could easily accommodate four to six people. Couples also tend to linger longer than they might on a normal

night and the last thing you want is to rush people out. You want them to enjoy their experience.

Talisman is a neighborhood restaurant. We’re definitely going to see some folks who we don’t normally see, but our clientele will largely be familiar faces. So we will offer our regular menu and then do a seasonal menu with Valentine’s specials. From a kitchen standpoint, we always ensure we produce the best quality and leave a positive impression on patrons. Offering only a special menu isn’t worth alienating regular customers, but at the end of the day, Valentine’s is also a chance to impress people enough to hopefully convert them into regulars.

We don’t overbook or overcharge, and we give them integrity and value for their money. Happy Valentine’s Day.

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Named after Aphrodite, the Greek goddess of love, aphrodisiacs are foods and drinks believed to have properties that put you in the mood.

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YUMMY VALENTINE

LET’S TALK ABOUT...

Throughout history, humans have believed that eating certain foods are good for your love life. Named after Aphrodite, the Greek goddess of love, aphrodisiacs are foods and drinks believed to have properties that put you in the mood. Here are some to incorporate into your recipes this Valentine’s Day:

Artichokes

Avocado

Chocolate

The sensual experience of eating an artichoke- stripping the leaves and scraping their flesh with your teeth- was probably not lost on Marilyn Monroe.

Before earning the title of “ultimate sex goddess,” the starlet was crowned the first California Artichoke Queen in 1949. Good for your liver as well as your libido, artichokes are high in fiber and calcium.

Sharing a creamy avocado with your loved one may be just the thing to start any Valentine’s Day meal.

The ancient Aztecs and Mayans honored the avocado tree, and thought it enhanced sexual desirability. It turns out that avocado is rich in vitamin E, which is nicknamed the sex vitamin because it aids in hormone production. Better yet, it is high in omega-3 fatty acids known to promote a healthy heart.

It’s decadent, makes you happy and melts in your mouth...chocolate can’t help but be sexy. Choose dark chocolate with at least 70% cacao. It has a touch of earthiness that balances the luscious sweetness. Melt it into a fondue like in this month’s recipe section, turn it into a chocolate mousse or just let a piece dissolve on your tongue. What’s more, dark chocolate is super-high in antioxidants.

Oysters

Pomegranate

Strawberries

When one thinks aphrodisiacs, oysters are often the first thing to spring to mind. Whether this is because of their sweet-and-salty pheromone-like smell or super-silky texture, oysters have been considered aphrodisiacs since the dawn of man. There are so many species to choose from, each with a unique texture and flavour. They’re great eaten raw, and the smaller ones tend to be younger and hence more tender.

In Greek mythology, Aphrodite is said to have planted the first pomegranate tree whose fruit, because of its many seeds, is thought to symbolize fertility. It has also long been used as a symbol of romance in English literature. Filled with antioxidants which support blood flow. When its juice is drank daily, it increases testosterone levels which puts one in the mood. That’s bound to put a spark into your relationship!

Perhaps it is because strawberries resemble little red hearts that they have always been associated with Venus, the Roman goddess of love. They contain lots of vitamin C, which improves circulation. Combine them with whipped cream, chocolates or champagne and love will be in the air - in fact, you may have some, then want some more.

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Pascal then worked with Hyatt for 15 years, moving around Istanbul, Egypt, Jordan, Israel and finally Moscow.

He is therefore accustomed to working with clientele living the jet set lifestyle, and the pressure that comes with it.

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CHEF PROFILE

TEXT WENDY WATTA PHOTOS VI’ENLE PHOTOGRAPHY

CHEF PÂTISSIER You won’t meet many chefs who can dish out pretty much any French pastry recipe off the top of their head, and in the same breath, geek out about the sky and their astrophotography equipment.

I

am seated at the delicatessen of Sankara Nairobi trying to mask the childlike glee threatening to erupt all over my face, brought on by the lemon meringue I am currently tucking into. It is the perfect combination of sweet and sour, complete with fresh lemon pulp which bursts in the mouth to give the fluffy meringue topping a rich and tangy taste. Just from looking at the menu, I would probably have gone with the Strawberry Fraisier, but I am glad Pascal suggested this as a must-try item off the menu. He is like a walking pastry cookbook, and while trying to keep up with his accent, I scribble down some of the tips he is so passionately dishing out in quick succession.

Pascal started cooking professionally at 16, and this was because he needed to find a profession that suited him.

He started off with apprenticeship in Paris for two years before moving to Versailles and later Lyon to work for luxury hotels. He spent four years between Sheraton and Four Seasons in England to improve his English, after which

came the opportunity to work abroad.

A year and a half stint in Ankara, Turkey led to joining Hyatt Hotel in Istanbul for the opening. Pascal then worked with Hyatt for 15 years, moving around Istanbul, Egypt, Jordan, Israel and finally Moscow. He is therefore accustomed to working with clientele living the jet set lifestyle, and the pressure that comes with it. “In this profession, if you’re passionate, you must look after details. This starts right from the ingredients bought, preparation, presentation and how it is served to the client,” he states. “A croissant for instance has to always be done just right and can never be even slightly too crispy. Be proud of what you put in everything and customers will enjoy it.”

Before coming to Kenya in 2010, Pascal worked in the Maldives for 18 months. The chef who did the opening for Sankara was a witness at his wedding and one thing pretty much led to another. “When I got here, the standards didn’t really compare to what I was used to and so I had to start all over again to improve things. It took

6 months to 1 year to arrive at what we offer now, “ he states. The menu at the Deli is however constantly being switched up with new promotions every so often. Pascal mentions a macaron promotion coming up in April, with about 15 different flavours on offer.

To keep things creative, the chef reiterates that he looks for things that are trending in his own country and implements those here. But while French chefs have been known to be sticklers for tradition, Pascal believes in reinventing classic dishes by adding a contemporary twist, a shift that’s already happening in France right now by the new crop of young (and even older) chefs. However, when it comes to the opera for instance, one of the most well known cakes in France, he still prefers to stick to the classic recipe because making it trendy would be difficult. It is made with coffee, chocolate ganache and almond biscuit, and served at the right temperature, it is fantastic!

So how does a French chef spend Valentine’s Day? For Pascal, it will

probably be at work. He will still be sure to give his wife a rose, make her some pastries and take her to dinner. It is however not always all work and no play for this chef. He likes diving, and when he lived between Maldives and Egypt, Pascal says he did about 500 dives. He also likes climbing, but is yet to go up mount Kenya. If Pascal wasn’t a chef, he would probably be working for NASA as he loves astronomy and is actually a hobbyist astrophotographer.

This passion started in 1996 and when he actually worked around the Dead Sea, the lowest point on earth, he would go lie somewhere and look up at sky. It is very calming, he tells me. For about 20 minutes he waxes lyrical to the now awe-eyed photographer about his astrophotography equipment, and the conversation veers into very technical territory I personally don’t care much for. As they geek out about the sky, my mind wanders, yet again, to that strawberry fraisier. I will have to get it to-go.

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It is best to use flowers that you have tended yourself, not least because some flowers are poisonous

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PRODUCER TO PLATE

TEXT TEXT BRIAN ILOTI MUTOKA BRIAN ILOTI MUTOKA

FLOWER POWER Flowers aren’t just for looking at, discovers Brian Iloti Mutoka as he explores the world of beautiful edible blossoms The last few years have seen a growing interest in foods that may not be considered mainstream. This may have been driven by food shortage crises all over the world and the search for alternative sources of nutrition for a shrinking planet and its growing population. It may also be because people have gotten bored of the same old colours on their plates and want to liven things up a bit with vibrant and colourful ingredients.

Lately, the trend of using edible flowers like roses, chrysanthemums and lilac as garnish in meals, desserts and salads has began to enter the culinary mainstream. When the right petals and buds are used, it can add a welcome touch of the unexpected to any meal.

According to Steve Dongla, a chef who runs a catering business in the city and has worked in hotels like Eka Hotel, the use of edible flowers is increasing.

“There has been an increase in requests for recipes that involve using edible flowers,” he points out. “This has in turn led those of us in the Kenyan industry to take a closer look at the cultures where flowers are commonly used as ingredients, like Indian cuisine.”

Indian cuisine is however not unique in this. Since ancient times, the Romans and Chinese have incorporated flowers in their recipes. The medical benefits of flower petals include great antioxidant properties as well as essential oils. The trick to adding flowers to your meals lies in knowing what various flavours different flowers contain. Flowers like borages and roses are surprisingly versatile and can be used as spices or garnish in desserts and salads. Others like dandelions and lilacs can be used to make teas and add a zing to some wines, vinegar, soups and pasta. Besides this, leaves of some flower plants

like chrysanthemums can be used for the same purpose as well.

Dongla sounds a note of caution to anyone interested in using edible petals in their food: “It is best to use flowers that you have tended yourself, not least because some flowers are poisonous.”

He goes on to add that when harvesting petals it is important to cut well above the point where the petals and stamen meet. This is because the stamen is usually bitter and can also cause gastric irritation, as well as trigger some allergies.The reason for using flowers you grow yourself is because most flowers are grown for the purpose of adornment and not cuisine. This means hazardous pesticides and other chemicals are used very liberally on such plants, something one should be careful to avoid.

“A lot of my clients are getting more interested in pushing boundaries and trying new things. I recommend some-

thing simple like a chicken salad with marigold petals and a good homemade dressing.” The marigold is a good example of a flower that can really elevate a meal, with its taste ranging from peppery to tangy, though only its petals are edible. Other flowers like oregano and basil flowers can be used for the same purposes.

While flowers make for excellent garnish for rice and pasta dishes, their appearance and flavours can make all the difference to your after meal sweets.

Be it coronations steeped in wine and sprinkled over a good chocolate panna cotta, or the simple to make candied rose petals, flowers are definitely something to give a try. Expect this to be trial and error process, your palette will need time to identify what flowers go best with certain meals. If you get it right though, eyebrows will be raisedfor all the right reasons.

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Patronised by the likes of Lauren Bush, Liv Tyler, Ralph Lauren and Steve Jobs, Dodo’s Tower is a sight to behold.

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TRAVEL

HOUSE OF TREASURE This month, Ami-Doshi Shah heads out to Lake Naivasha to visit the magical Hippo Point Sanctuary.

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YUMMY

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TRAVEL

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he speckled moon shone through the solitary yellow fever trees along Lake Naivasha. The air was crisp and as we drove along, our guide pointed his torch into the distance and looking back were tiny star-like reflections of shy dik dik, hippos, zebra and even a pack of hyenas. Our host for the evening joined us for the late night game drive and lamented at never having laid eyes on leopards at the Hippo Point Sanctuary, a stunning 600-acre property flanking Lake Naivasha and the lesser known Lake Oloiden In a split second our guide whispered, “Look there! On the tree! Leopards!”

As we slowly drove round a corner, the torch shone on two satiated feline beauties, mother and cub, resting on the trunk of a fallen yellow fever acacia tree, bathing under the moonlight.

Muffled shrieks ensued as we watched them nimbly get up and walk off into the night. The drive back was spent in utter awe and the conversation continued well into the night, as we sat by the fireplace, wine and scotch in hand.

For my husband, the opportunity to leave the kids behind for a night was in itself a triumph.

Patronised by the likes of Lauren Bush, Liv Tyler, Ralph Lauren and Steve Jobs, Hippo Point is a sight to behold.

Built in 1932, the mock Elizabethan Manor House where we stayed is set in a lush verdant lawn marked only by beds of scented lilies, succulents and a variety of vividly coloured flowers that are arranged to bring life to every corner of the property.

Ensconced in the corner of the reception room at the Manor House are two larger than life paintings by Tonio Trzebinski, owner Dodo Cunningum Reid’s late son-in-law, ominously facing each other and flanking the fireplace where a plush sofa offers comfort. In the centre of the room, a French style table rests on top of a weathered Per-

A buffet of four fresh and divine Ottolenghiinspired lentil, couscous, beetroot and mixed leaf salads awaited our return sian silk rug where a variety of spirits, mixers, crystal carafes and glasses are perfectly arranged, should one need a bit of tipple at any time of the day.

For the weary traveller, it’s clear that the sole intention is to kick up your feet and enjoy this place as a home away from home. In the rest of the Manor House, the communal spaces are laid out in much the same way, each offering a slightly different flavour, from the solitary beaded Yoruba chair sitting in a nook to the outdoor covered patio where an 8-seater medieval style table is flanked by safari camping chairs.

For my husband, the opportunity to leave the kids behind for a night was in itself a triumph. We had arrived just before noon after a comfortable 2-hour journey down the Old Naivasha Road.

With some time to spare before lunch, we toured the grounds and managed a peek inside the ominous Dodo’s Tower.

Mentioned in countless fashion and travel magazines from Tatler to Harpers Bazaar, this magnificent 120ft tall structure, serves as the Cunninghum–Reids second home and provides guests with awe inspiring 360 degree views of the two lakes and a plethora of wildlife below. The sanctuary itself hosts over 350 species of birds from Flamingos to the more vocal Egyptian Geese.

snapper with coriander pesto delicately wrapped in layers of flaky Filo (or phyllo) pastry. A colourful cotton cutwork tablecloth from India covered the table, and the cutlery was silver with mother of pearl handles. I realised that what made Hippo Point so other-worldly was the ability to take the simplest of pleasures, like al fresco dining (which Kenyans often take for granted) and somehow elevate it into something extraordinary and almost Alice-in-Wonderland-like!

The evening sun-downer overlooked Lake Oloidien where a kilim was sprawled on the lawn and oversized floor cushions gave us the chance to recline and marvel at the setting sun, as we nibbled on glorious feta and coriander samosas. As the sunlight slipped away, the warm glow of hanging lanterns and the jiko provided just enough ambient light. The most profound observation was the absence of man-made noise, just the gentle chirping of the weaverbirds and the distant heckling of the Colobus.

The Manor House has 8 doubles and one single with each bedroom tailored slightly differently from wrought iron four-poster beds with Russian bed linen to French upholstered sleigh beds with exquisite hand embroidered blankets.

Every corner of this property is thoughtfully and a little eccentrically styled.

You’ll find more than a few pieces of primate related objet d’art scattered around including salt and peppershakers. The owner is clearly quite smitten by them.

For the more active guests, the property offers nature trail walks, horse riding and game drives - but for those simply looking to relax and get away from the city, Hippo Point offers the creature comforts of a beautiful home in the midst of profound natural beauty!

Next was a stop at Hippo Point’s organic garden. Boasting over 40 varieties of herbs and vegetables including artichokes, tender stem broccoli and sweet potatoes, each picked fresh in the morning and transformed into delicious meals that are often laid out in the lawn adjacent to the Manor.

A buffet of four fresh and divine Ottolenghi-inspired lentil, couscous, beetroot and mixed leaf salads awaited our return, plus a main course of red

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TRAVEL

“I started as a cleaner and one day, Dodo just handed me a recipe book and asked me to make a dish from there.”

The rays of afternoon light streamed into the Manor House Kitchen, a double vaulted room with original wooden beams and a worldly English country charm about it. The scent of fresh rosemary pervaded. Head down, deep in concentration working from the huge the central island was Chef Paul Makau. His toque blanche flopped slightly to one side while he dextrously folded and filled what looked like feta and coriander samosas.

Standing beside him was Chef Penninah Muthoni, equally engrossed in the task at hand of finely chopping parsley and chives. Heads looked up and I could see that I had momentarily interrupted the comfortable peace and efficiency with which they worked together. I explained, apologetically, that I wanted to learn a little more about the team behind our divine meals and those created for Hippo Point’s celebrity patrons It transpired that Chef Paul had been at Hippo Point for half a decade, with a career spanning over 20 years including considerable time spent at luxury lodge, Mara Enkipai Safari Camp and Mnarani Club, Kilifi. He tells me that his passion for cooking actually started when he joined his brother working in an establishment in Kitui and since then, he’s never looked back. Penninah had on the other hand worked with Dodo’s family since 1985. “I started as a cleaner and one day, Dodo just handed me a recipe book and asked me to make a dish from there. I didn’t know most of the ingredients so I’d ask her and slowly, I’d start learning more and more. I learnt everything I know about cooking on the job.”

For Chef Paul and Penninah, their passion for cooking came from honing their skills and techniques in the kitchen. It’s very apt, for a place like Hippo Point where the focus is on fresh wholesome meals and where much of the produce harvested from their bountiful organic garden. No fuss - just awesome home-cooked food.

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RECIPES

PAUL’S LENTIL SALAD Simple, quick, delicious, healthy and perfected by the Executive Chef, this is probably the only lentil salad recipe you will ever need!

INGREDIENTS

1 tomato wedges or a handful of halved cherry tomatoes, 1 red onion, sliced, 1 tbsp fresh or dried thyme, 1 cup green lentils, 100 grams of feta cut into small cubes, 1 handful of flat leaf parsley, chopped, 1 handful of chives, chopped, 1 tbsp balsamic vinegar, 1 tbsp red wine vinegar, 2 tbsp olive oil

METHOD

Boil the green lentils until tender. Drain and set aside. In a separate bowl, soak the sliced onions in red wine vinegar and thyme and leave to marinate. Place the tomatoes in the oven (200 C) with the balsamic vinegar and roast for 10 minutes.

Mix the cooked lentils, olive oil, chopped chives and parsley with salt and black pepper to taste. Lay out in a bowl and top with feta cubes, roasted tomato and sliced onions.

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DODO’S FISH PARCELS This is a simple, healthy and beautifully flavoursome way of cooking fish, and is bound to impress your guest.They can be prepared ahead of time as you set the table and get ready, and cooked as your date is about to arrive.

INGREDIENTS

4 small fillets of red snapper, approx 2 x 2 inches square, 2 sheets of filo pastry, 2 tbsp melted butter, Handful of chives and coriander, 2 cloves garlic, 1 inch of ginger, peeled, juice of 4 lemons, 1 tbsp olive oil, salt to taste

METHOD

First, place all the ingredients for the pesto in a food processor and blend.

Brush each layer of the filo pastry with the melted butter, then place the red snapper fillet in the middle of a long strip approximately 4 inches wide. Place a tablespoon of the pesto on top of the fish and spread. Fold the narrow sides of the filo pastry towards the centre and then fold the long length over the fish ensuring each layer is brushed with butter and looks like a small parcel. Do the same with the remaining fillets and place on a baking tray. Put it in the oven on 180C for 15 min and increase the temperature to 200C for the remaining 15 min. Remove from the oven and serve with the lentil salad.

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RECIPES

HIPPO POINT CHOCOLATE POTS Make your own melting chocolate pots and get a handful of strawberries and marshmallows for dipping. Perfect for sharing with your date!

INGREDIENTS

1 bar of Bournville chocolate, 100 grams butter, 50 grams sugar 2 eggs , Fresh cream and strawberries to serve

METHOD

Break the chocolate into pieces in a glass bowl that fits on top of a saucepan (double boiling method) and then add the butter and sugar.

Place the saucepan on low heat with water and once it starts simmering, place the glass bowl on top of the saucepan.

Gently stir while the butter, chocolate and sugar start to melt. In the meantime, whisk together the 2 whole eggs and leave aside.

Once the chocolate, sugar and butter has melted, remove the bowl from the saucepan and whisk through the beaten eggs. Pour the mixture into ramekins. You can keep them in the fridge until you are ready to serve.

To serve, place the ramekins in a preheated oven 180C and let the pots warm through for roughly 10 min. Serve with a drizzle of fresh cream and strawberries, blueberries, marshmallows etc as desire

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YUMMY

WINE CHIC(K)

LOVE HANGOVER Annabel Onyango has never been keen on Valentine’s Day. Why? It’s just too corny.

Invariably, your exaggerated Hollywood-inspired expectations of the day as a wife / girlfriend / lover / it’s complicated, are never met.

T

he general hoopla when you go out on Valentine’s night (if you can get a date) I can frankly do without – calling a hundred restaurants trying to get the last unreserved table in Nairobi, hunting for a requisite sexy red dress, ‘tastefully’ sharing images on Facebook of ‘all the flowers’ you received without looking like you’re showing off (when, in fact, you are).

That same reasonably-priced restaurant you were at last week will suddenly double their prices in a “Valentine’s Deal” that everyone knows is any-

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thing but a deal. Three courses at the neighbourhood local can’t possibly be valued at 10k per head, drinks paid for separately. And that one, measly glass of champagne included in the special menu just doesn’t cut it for me.

As a colour, red doesn’t particularly suit my complexion; I never wear it.

The only red I will be consuming on February 14th is in the form of a good Cabernet Sauvignon. Valentine’s night is not the time or place for a rosé, you need something full-bodied and robust.

Love and wine are, to me, inextricably linked. On a romantic date, a delicious

dark wine in a long-stem glass will perfectly fuel all those lovey-dovey emotions. It makes the food taste better and the night last longer. It amplifies the romance and ignites the passion.

Without wine between lovers, might as well save yourself the trouble and put whatever you intended to say to each other over dinner in an email and press send.

But every couple has their own style, and for some, doing THE MOST on Valentine’s Day is an annual ritual.

Something my husband and I do is have Valentine’s dinner the night before or

after the actual Valentine’s night. No red balloons, no violin music. It takes a lot of the pressure off, and just allows us to enjoy a dinner out without all the cheesy décor and frantic table service.

Or we’ll just stay in, wear sweatpants and cook something really delicious (my husband can throw down). One year our friends even came round after dinner.

We stock up on the wine, throw in a good movie, and it’s the best night ever.

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WINE PICKS

RED RED WINE Valentine’s Day calls for nothing short of a dark, full-bodied and robust bottle of wine to help set the mood. Here are some sophisticated options for the most romantic day of the year!

NEDERBURG MANOR HOUSE CABERNET SAUVIGNON South Africa Ksh 2,275 Nose: Aromas of blackcurrant, cassis, chocolate and mocha.

Palate: Ripe blackberry and currant, mocha and a hint of oak spices with firm, but supple tannins.

Food pairing: Rosemary-infused lamb, petit poussin with thyme, sirloin or Chateaubriand.

Available from: The Wine Shop, Chandarana, Nakumatt, Vintage Cigars Ltd, Haven, Mega Wines and Spirits Ltd

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NEDERBURG MANOR HOUSE SHIRAZ South Africa Ksh 2,275 Nose: Ripe berries enhanced by spicy notes of cinnamon and clove.

Palate: Dense ripe black fruit and wood spice with a firm structure and a long finish.

Food pairing: Steak au poivre, Boeuf Bourguignon, richly flavoured casseroles, grilled beef, roast lamb, duck and quail.

Available: The Wine Shop, Chandarana, Nakumatt, Vintage Cigars Ltd, Haven, Mega Wines and Spirits Ltd

CATENA MALBEC Argentina Ksh 2,283

ALAMOS MALBEC Argentina Ksh 1,350

Nose: Aromas of blackberries, violets, and vanilla

Nose: Black cherry aromas with a light floral nose and a touch of toast.

Palate: Black and red fruit flavours alongside lavender, wood and minerals.

Remarkable concentration and finely-grained tannins stand with great acidity.

Palate: Concentrated cassis and black raspberry fruit interwoven with a touch of chocolate and sweet spice from light oak aging.

Food pairing: Braised lamb shanks, boneless club steak.

Available from WOW Beverages, Kileleshwa.

Food pairing: Beef burger, spicy chicken, mature cheese.

Available from WOW Beverages, Kileleshwa

DARLING CELLARS SHIRAZ South Africa Ksh 1,620

VILLIERA DOWN TO EARTH RED South Africa Ksh 1,260

Nose: Spice, dark plums and bramble berries

Nose: Cinnamon, clove and cassis

Palate: Flavours follow on the palate and combined with a fine tannin profile and integrated oaking give the wine great length Food pairing: A great match with most barbequed meat.

Palate: An explosion of spice and dark berry flavours with a long, lingering finish.

Available from MIA Wines & Spirits

Food pairing: Goat’s-milk cheeses, biltong salad, bacon quiche, sausages, lamb stew, mushroom pate, salmon, spaghetti bolognaise and souvlaki.

Available from MIA Wines & Spirits

YUMMY

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COCKTAILS

LOVE POTIONS Mix things up this Valentine’s Day with these creative romantic cocktails.

CHOCOLATE MARGARITA • • • •

3 parts chocolate milk 1 part tequila 1 part strawberry puree Chocolate covered strawberry

Combine chilled chocolate milk, tequila and strawberry puree in a tall glass and stir to mix. Pour into a glass and garnish with a chocolate covered strawberry.

FORBIDDEN LOVE COCKTAIL • • • •

2 oz Gin 1 oz blood orange juice Dash of sugar syrup, 2 strawberries 4 slices of cucumber

Muddle fruit with with sugar syrup then add gin and blood orange juice. Shake and strain into martini glass.

Garnish with strawberry, cucumber spiral and orange peel hearts if desired.

WHISKY OLD FLAME • • • • • • •

2 oz rye whiskey 3/4 oz fresh lemon juice 1/2 oz grenadine 1/2 oz sugar syrup 1/2 of an egg white (optional, but it gives the drink a lovely foam on top) A few drops Angostura bitters Wide lemon twist for garnish

Pour whiskey, lemon juice, grenadine, simple syrup and egg white (if using) into a shaker with plenty of ice. Shake vigorously and strain into rocks glasses. Add a few drops of bitters and float the lemon garnish on top.

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YUMMY MAN ABOUT TOWN

TEXT JACKSON BIKO ART MOVIN WERE

KAMPALA GETS LIT Jackson Biko, is a lover of whisky and people watching. He likes to walk the shadows of the city at dusk, picking conversations of a people spurred by the night and by their drink.

I

’m writing this from Entebbe International Airport, waiting for my flight to be called. I came to attend a small writers forum where I was to hand a plaque to the winner of a writing competition. The organisers thought it would be grand if I gave a speech. So I remember standing in the middle of this garden last night, a floodlight from the camera crew in my face, and rumbling on about rubbish with a plastic glass of whiskey in my hand. A girl screamed (Bless you, ma’am) and I ploughed on bravely. I was distinctly aware of how weird my voice sounded on the speakers that blared in that lovely compound in the Ntinda suburb of Kampala.

I sounded like someone was trying to shave my beard by force and I was kicking and fighting. I had some few points in my head but as the light shone on my face, the only thing I could remember (barely) was my name.

Another girl screamed. (Bless you too ma’am). They wanted to hear about

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writing. I wanted a stronger drink. A better drink.

One of the organisers had asked me what drink I fancied and I had told him, “Chivas 18 or Glenlivet” and he had asked, “Huh?” And I said, “anything decent will be okay.” When I got there, I walked to the bar but didn’t find any of the drinks I had requested for and the whiskies that were there didn’t exactly give me a boner. I was caught between coming across as an insufferable snobbish and annoying writer from Kenya who was too good for their choice of whisky or to live by the rule I made when I turned 32yearsthat I would not drink just any whisky because it was there but because I liked it. Quality over quantity. I figured I work too damn hard to drink whisky I didn’t like. The lady behind the bar waited patiently as I made up my mind, and I eventually picked a lethal whisky famed for splitting men’s heads in half the following morning. I said to myself, “Come on, chocolate man, how often

are you in Kampala in the presence of all these intense and lovely writers with weird hats and big bottoms?”

Here’s the thing about whisky that I should have learnt in my younger years: you can nurse a double for a whole night while keeping the tempo at a constant. As I mingled, moving from one small group to the next, asking names, forgetting names, touching arms, doing shoulder greetings, laughing at jokes, telling some lousy ones in return and saying pretentious things like, “Surely, there has to be some level of emotional accountability when you sit down to write a story?” I realised something important: people are more comfortable with you when you have a drink in your hand in a public gathering as they imagine you are getting toasted.

Since the writer’s forum had a hell lot of poets, people were bound to get toasted. And as the crowd got more boisterous and adventurers and the traffic to the bar increased, I realised that it didn’t matter what I had in my

disposable cup. I started feeding off the energy and drunkenness of whoever I was talking to. It was strange and beautiful in unequal measures. And the evening was lit!

I didn’t finish either my double or some of the conversations. Especially with one poet who stood so close to me I could smell all the rhymes hiding in her body. At 1am, I bowed out. I jumped into a two door car driven by a lady with a drink in her hands, my designated driver to the hotel, and she and her pal seated behind me kept asking me what writers worry about so much. I wanted to say, “being driven by a drinking lady in the middle of the night,” but that would have been misinterpreted as a subtle flirt. Not that I hate to flirt any more than the next guy, but I was just wondering if a double of that lethal stuff would split my head in half the next morning. I’m happy to report that it didn’t.

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ADVERTORIAL

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erenity Spa continues to set new and higher standards of spa services in Nairobi with their strong focus on staff training and on offering new treatments to their clientele. Set in Nairobi’s Gigiri suburb, Serenity Spa’s idyllic setup provides much needed peace of mind to spa goers. Cllients gets to enjoy a couple’s treatment in one of two treatment rooms or relax and have a manicure pedicure in the comfort of the blissful tropical garden, complete with your favourite herbal tea.

With 10 treatment rooms and over 15 therapists, Serenity Spa offers a

whole range of services from facials and massages to traditional grooming services. Feeling a bit more adventurous? This spa is growing in popularity by the day for their amazing Scrub Bar. Choose the strawberry scrub, but if you feel like you need to be perked up a bit, try the lemon and lime zest scrub. For those who are crazy about chocolate, wallow in a Chocolate Scrub that will satisfy your need for calm and relaxation. In keeping with their tradition for innovation, Serenity has just launched their Moroccan Bath treatment which involves a scrub in their custom-built steam room followed by a relaxing,

calming and blissful 60 minute massage. Over the past few years, Serenity Spa has built their own signature treatments including the Signature Serenity Massage, one that relaxes you and balances the Chakras- your subtle body energy points. Toning and slimming treatments also have their place here and are a must for people seeking to keep their body beautiful.

Wedding parties have become particularly fond of Serenity Spa with specially designed programs for brides and their maids, catering for their every need before the big day. With packages that incorporate body wraps, scrubs, facials

and massages, this is the place to pamper yourself as you get ready to walk down the aisle!

Want to get your hair done? Serenity Hair Salon provides full hair salon services all within the premises from highlights to perms as well as traditional haircuts and hair treatments. On finishing your treatment and having showered in the beautifully appointed en suite bathrooms in the Spa, rush down to the hair salon for a “Wash and Blow” leaving you ready to go out to impress your partner and your friends. Be sure to book your appointment today!

47.

WELLNESS

CHOCOLATE FOR DAYS What exactly is the relation between chocolate and Valentine’s Day? Is it even good for you? Meera Vadgama seeks to find out.

C

hocolate has become almost synonymous with Valentine’s Day, and it doesn’t seem like this tradition will be phased out anytime soon. And no, I am not complaining. I love chocolate just as much as the next girl (or man)! Popularized as a go-to symbol of seduction and said to evoke feelings of pleasure, excitement, satisfaction and even attraction by die-hard enthusiasts, it is a no-brainer then it always finds itself in many a dessert and gift pack every February 14th. But what exactly is the relation between chocolate and Valentine’s Day? Is it even good for you?

It is said that Richard Cadbury (yes, the Cadbury) was responsible for the correlation between Valentine’s Day and chocolate as we know it today, and he popularized this when he started producing heart shaped boxes of choc-

48.

olate back in the 18th century. This delightfully decadent confection has however been around a lot longer than that. Here’s a piece of very interesting chocolate history: It was referred to as ‘the food of the gods’ during the Aztec civilisation. Matter-of-fact, cacao beans were deemed as valuable a commodity as gold, and were even used to pay taxes levied by Montezuma the Aztec leader. Oh, and it was also believed to be an aphrodisiac. How come? Well, Christopher Columbus brought some to Queen Isabella of Spain, and this new treasure and its legend for being an aphrodisiac spread amongst aristocracy in Europe.

As you can tell by now, Chocolate has intrigued man-kind throughout history.

Commercial chocolate is laden with sugar, hydrogenated fat and preservatives, but cocoa from which chocolate

is made is a superfood containing iron, magnesium and zinc amongst other minerals. It is also an antioxidant and limited research shows it may be beneficial in lowering blood pressure.

Depending on the brand, dark or black chocolate, which is generally made by adding small amounts of fat and sugar to cocoa, is therefore indeed as good for you as they say it is. Raw chocolate, which is pure and unprocessed is readily found in chocolate growing countries, and is actually the healthiest kind.

Before you reach for that chocolate bar whilst rubbing your hands in glee – you may want to consider making your own chocolate confection which does away with all the commercially added nasties and is instead actually good for you. Check out the yummy blog for recipes and tips. yummy.co.ke/valentines

49.

YUMMY

50.

RESTAURANTS

GIGIRI, MUTHAIGA, UN AVENUE, VILLAGE MARKET YUMMY

Artcaffé Brasserie

Mediterraneo

The Village Market, Gigiri Cafe 0717193895 An elegant and simple style gives Artcaffe’s Café Brassiere at the Village Market a distinct class. It is the main bakery for all their cafes and serves an extensive menu through- out the day.

United Nation Ave, Gigiri Italian 0705269841 Evocative of an Italian villa capturing Italian love for dining from our traditional specialties of seafood, pasta, meat and wood oven baked pizzas with exclusive selection of wines

Cake City

Suite 101

Warwick Centre Bakery & Juice Bar 0732444111 This spot uses traditional recipes to make delicious treats that feel home baked. Cake City will always be there to deliver carefully created cakes and pastries exactly as desired.

Tribe Hotel, Gigiri Bakery & Patisserie 0207200000 Get all your custom cakes, novelty cakes, freshly baked pastries, gourmet chocolates, authentic Italian homemade gelatos and much more, all at Suite 101 at Tribe.

Big Square

Tamambo

UN Avenue, Gigiri Burger, Fast Food 0714782380 This branch is located at the corner of UN avenue and Limuru Road. This is the perfect spot to eat, work and chill with either friends or family.

The Village Market, Gigiri Continental 0207124005 This has a casual trendy atmosphere ideal for coffees, lunch and dinner. Their exciting menu offers a delicious selection of light salads and gourmet dishes.

Dormans

360 Degrees

The Village Market, Gigiri Cafe 0205006662 Aside from your favourite cup of coffee, this latest branch of Dormans boasts a new menu including a wide selection of salads, delicious sandwiches, pastries, cakes and cookies.

ABC Place Italian - American Fusion 0700360360 Upscale casual restaurant known for serving authentic neopolitan pizza in a warm and lively modern atmosphere.

The brunch here is the perfect way to spend any weekend.

Habesha

88

Asmara

Artisan

United Nations Crescent, Gigiri Ethiopian 0725869955 Reknowned for its authenticity in Ethiopian cuisine, Habesha offers a wide array of traditional, hearty Ethiopian cuisine served in a rustic and homely atmosphere.

Villa Rosa Kempinski Pan Asian 0703049000 Here, you are taken on a culinary journey through Asia. Admire gastronomic artistry transpiring from within the theatre kitchen as you watch their master chef prepare your favorite dishes.

General Mathenge Lane, Westlands Eritrean 0721948020 A modern and friendly dining atmosphere with fresh, authentic Eritrean and Continental cuisine. They also have an extensive alcoholic beverage selection and children’s play area for families.

Sankara Hotel, Woodvale Groove International 204208000 Their global cuisine evokes craftsmanship. From the outdoor terrace to the private dining room, Artisan is designed to reflect a relaxed yet sophisticated atmosphere. Dress code is smart casual.

Jiko

About Thyme

Artcaffe

Bamboo

Tribe Hotel, Gigiri International,Formal Dining 0207200000 Jiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contemporary international cuisine focuses on fresh ingredients and international imports.

Eldama Ravine Road Continental 0721850026 About Thyme offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy, secluded area of Westlands.

The Oval Café 0717193895 Has a distinctly chic style with creative décor including the largest balcony space among the Artcaffe outlets. The ArtBakery serves freshly baked homemade breads, pastries and desserts.

Zen Garden, Lower Kabete Rd Pan Asian 0717542017 Bamboo is a fine dining restaurant offering fusion cuisine. You can enjoy a combination of Chinese, Thai & Japanese cuisine, set in an elegant sophisticated atmosphere.

List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke 51.

LOWER KABETE, PARKLANDS, SPRING VALLEY, WESTLANDS YUMMY

RESTAURANTS

Big Square

Clay Oven

Graze

Ocean Basket

The Oval Burger, Fast Food 0714781351 Visit Big Square’s new branch at The Oval, Westlands and enjoy juicy succulent burgers, creamy milkshakes as well as a fun kiddie corner. Let’s make a square mess!

Fuji Plaza, Ground Floor Indian/Coffee Bar 0708778877 Experience pure North Indian authentic cuisine prepared by their chefs brought in directly from the heart of India. The coffee bar here serves different types of coffee in a modern setting.

Sankara Hotel, Woodvale Grove Steakhouse 0204208000 Enjoy aged beef, succulent seafood, and classic steakhouse dishes exquisitely paired with an eclectic wine and whisky list featuring some of the finest producers in the world.

The Oval Seafood, Sushi 0786227538 At Ocean Basket you’ll find people who share a love for delicious seafood served hot. You can expect quality seafood, a cool relaxed atmosphere, friendly service and great value.

Budhaa Bar

Colosseum

Haandi

Pizza Inn

Delta Corner Complex Lounge and Cafe 0736604121 Head here to relax at their upstairs, rooftop “VIP” lounge and glowing circular bar with a welcoming lounge area that provides a 360 degree view of the Westlands area.

West End Towers, Waiyaki Way Italian 0791496894 Their stylish contemporary designed restaurant makes for a perfect meeting point with friends or family. Colosseum’s authentic Italian cuisine is prepared with the freshest ingredients.

The Mall, Westlands Indian 0774157034 Haandi - the ultimate name in quality North Indian Cuisine. They offer a bespoke menu and a large selection of wines & beverages that will satisfy any discerning patron

Oil Libya, Waiyaki Way Fast Food 0723971417 Pizza Inn continues to deliver some of the best pizza made using the freshest ingredients. Enjoy their contemporary interior design as you indudlge in a hot and yummy pizza of your choice.

Cafe VILLA ROSA

Furusato

Jade Tea House

Rendezvous

Villa Rosa Kempinski Cafe 0703049000 An ideal destination for an international dining experience. Whether it’s a taste of home or something rather different you are after, Cafe Villa Rosa is always the place to be.

Ring Road Parklands Japanese 0722488706 Furusato specializes in authentic Japanese cuisine and friendly service that will make your dining experience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar.

Zen Garden, Lower Kabete Rd Multi Cuisine 0724288791 Overlooking the beautiful Zen Garden, Jade is a beautiful venue, situated in the heart of Spring Valley. The food quality and high level of service, attracts customers to this area.

La Maison Royale, 9 Mogotio Road Continental 0729769253 Rendezvous offers an exhuberant environment that incoporates french cuisine in its very essence. Their wide array of delectable dishes will satisfy your food cravings and keep you going back.

Cake City

Fogo Gaucho

Lime Light

Sarabi

Diamond Plaza Bakery & Juice Bar 0734265718 Using traditional recipes to make delicious treats that feel home baked, Cake City will always be there to deliver carefully created cakes and pastries made just like you like them.

Viking House, Waiyaki Way Brazilian, Steak House 0729 243 202 Fogo Gaucho Churrascaria will serve you more than a dozen cuts of meat and 20 different salads prepared by Brazilian cuisine experts in an elegant South Brazilian ambience.

Hotel Royal Orchid Azure Multi-Cuisine 0736277170 This is the main restaurant that offers buffet set-up and seats both inside and outside set on the large veranda overlooking the swimming pool giving a relaxed atmosphere.

Sankara Hotel, Woodvale Grove International 0204208000 Enjoy sweeping views of the Nairobi skyline in an exclusive ambiance as you try expertly made cocktails. Dress code is smart casual and note that the age limit after 6pm is 25 years and above.

Caramel

Galitos

Lucca

Saravana Bhavan

ABC Place Contemporary American 0716663463 The warm, inviting ambiance and relaxing atmosphere here is perfect for a quick bite, business lunch or celebrating special occasions with friends. The service here is also really great!

Oil Libya Service Station Fast Food 0733 485 855 They offer authentic flame grilled chicken with Lemon and Herb, Mild, Hot or Extra Hot as per the preference of the customer. Many of their patrons have termed it unmatched.

Villa Rosa Kempinski Italian 0703049000 A popular spot for family brunch on Sundays with a wide range of Italian and International cuisines, live entertainment and children’s play area and a fantastic mini- buffet.

2nd Flr, Victoria Plaza, Parklands Rd Indian Vegetarian 0704182222 The world’s largest vegetarian chain now has a branch in Nairobi, and with chefs directly from Chenhai! Swing by for tasty, organic, purely vegetarian South Indian cuisine!

Chicken Inn

Golden Spur

Mediterraneo

Secret Garden

Oil Libya Service Station Fast Food 0734265718 The design and layout of Chicken Inn is inviting and colorful, appealing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to children’s meals.

Southern Sun Hotel, Parklands Rd Steak House 0203740249 A South African chain that offers delicious specialty steaks, burgers and a wide range of exciting salads. This classic family restaurant also has an activity area for children.

9 West Plaza, Ring Road Italian 0725547800 A new modern drop back to the very best Italian fine dining from their mosaic pizza oven to enviable home made pastas. Traditional Mediterranean seafood dishes and Italian ice creams.

14 Riverside Drive Cafe 0708800847 Conveniently located in the new office blocks at 14 Riverside Drive, they strive to keep their food simple, fresh and natural. Secret Garden is one of Nairobi’s must-try healthy restaurants.

List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke 52.

YUMMY

53.

YUMMY

54.

RESTAURANTS

JUNCTION, HURLINGHAM, KILELESHWA, LAVINGTON YUMMY

Seven

The Tandoori Patio

Albaik

Cheka

ABC Place, Waiyaki Way Seafood 0737776677 Offers a sumptuous selection of the finest Indian Ocean seafood. Indulge in one of Seven’s decadent desserts to complete Nairobi’s most unique and sought-after dining experience.

Junction of Lower Kabete & Peponi Indian Cuisine 0702018709 A hidden gem with an upscale patio style set up that is serene and pocket friendly serving hearty meals for healthy eaters. Best for hot naans, Curries and Tandoori bbqs.

Remax, Argwings Kodhek Fast Food 0775444444 This is a Halal fast food franchise, serving the best broast chicken meals, beef, chicken burgers and sandwiches. They offer delivery within Nairobi for orders over Ksh 1,000.

101 Manyani East Road Japanese 0717700666 This is the only Japanese restaurant actually owned by Japanese in kenya.

Try authentic Japanese meals including sushi, noodles, a variety of seafood specials and imported sake from Japan.

Shangrila

Tiger Trail

Arbor

Fogo Gaucho

Diamond Plaza New Wing Chinese, Indian 0773868497 Experience delicious Indian & Chinese Cuisine prepared by highly experienced chefs in their tastefully decorated interior. Home deliveries and catering for your special events also available.

Hotel Royal Orchid Azure Indian 0716079305 This is a fine dining restaurant that serves fine Indian cuisine from a delicate balance of succulent food, authentic ambiance and personalized service from our experienced staff.

House 904, James Gichuru Rd Café 0729400291 Barely one year old, The Arbor is an eco-friendly garden cafe with an eclectic selection of food and as well as a marketplace in a tranquil garden setting in the heart of Nairobi.

Kilimani, Galana Rd Brazilian, Steak House 0715414141 Brazilian Steakhouse with a set price for all you can eat, magnificent buffet professional baristas and specially selected wine list. Beautiful unique ambience with outside ter-race seating.

Snack Attack

Ventana

Artcaffe

Ginza

Sarit Centre Fast Food 0700377777 Snack Attack Kenya at Sarit Centre is a quick serve restaurant franchise from the UAE and the first restau- rant in Nairobi to bring you “Loaded Chips”, made using Snack Attack’s own unique recipe.

Junction of Karuna Rd & Lower Kabete International 0737555999 Upscale gastro-pub with an eclectic mix of jazz fusion African glass art and moorish touches decor. From simple heartwarming comfort food to slightly more unusual dishes.

The Junction Mall, Ngong Rd Café 0202327799 Bright, light- filled café famous for its roasted coffees,hearty dishes and mouth watering deserts. It is the ideal spot for postshopping coffee and cake, breakfasts and leisurely lunches.

Galana Plaza, Galana Rd Japanese 0708333999 Ginza serves hearty and authentic Japanese meals from fresh sushi, delicious desserts, salads, stir fried and Teppanyaki dishes and more, all prepared by their able chefs.

SOI

Vista

Big Square

Habesha

dusitD2 Hotel, 14 Riverside Drive Thai 0204233000 SOI brings world-renowned Thai street food with a modern twist to your plate.

SOI also features a communal table and an enclosed space with its own terrace for more privacy.

Hotel Emerald Multi-Cuisine 0729418241 Enjoy Indian, Chinese and Italian specialties in a serene setting with a great view of Nairobi from the 6th floor of the Hotel Emerald making any evening out special and unforgettable.

The Junction Mall, Ngong Rd Burger, Fast food 0714781351 Here you are guaranteed to enjoy the ambiance as you eat your favorite fries, the famous square burger, crunchy onion rings and juicy ribs marinated in Big Square’s secret sauce.

Argwings Khodek Rd, Hurlingham Ethiopian 0733730469 Renown for its authentic Ethiopian cuisine complimented by great hospitality, Habesha has continued to win hearts around Nairobi and is set in a warm homely atmosphere.

SOKO

Vineyard

Brew Bistro

Jiweke Tavern

dusitD2 Hotel, 14 Riverside Drive International 0204233000 Soko offers a private dining roundel and a sublime terrace perfect for an upscale business lunch, a get together or a romantic dinner completed with an international and eclectic menu.

Raphta Rd Continental 0772322270 Has a great atmosphere during the day and an exciting nightlife experience that can only be described as the best “pre-game and after party spot”. Coupled with fantastic meals and cocktails.

Piedmont Plaza, Ngong Rd Bistro 0771152359 The fine dining section is complimented by a centralised open kitchen which serves Pan-Global cuisine, incorpo- rating a fusion of French, European, Asian and classic Kenyan flavours.

Ngong Rd African Cuisine 0728333985 Offers an exceptional Kenyan dining experience. The charming old fashioned interior with a luscious garden and outside sports bar. Ideal for family lunches and fun nights out.

Tambourin

Wet Lounge

Cake City

Larder

Villa Rosa Kempinski Levant Cuisine 0703049000 An intimate rooftop lounge, bar and restaurant with a striking decor, exceptional Shisha, authentic levantine cuisine and electrifying performances by belly dancers.

Hotel Royal Orchid, Westlands International 0733 816 007 This is a chic yet classy lounge perfect for a night out with friends. It boasts of an eclectic ambiance with an impeccably designed VIP room where you can have private parties.

Crossroad Junction Bakery & Juice Bar 0732444111 This spot uses traditional recipes to make delicious treats that feel home baked. They deliver carefully created cakes and pasteries made as desired.

Radisson Blu Multi Cuisine 0704810000 Serves local favorites and international dishes with an African twist. Cosy enclaves create a sense of intimacy.

List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke 55.

KAREN, NGONG ROAD, LANGATA YUMMY

RESTAURANTS

La Salumeria

Monikos Kitchen

The Wine Shop

Creative Kitchen

Valley Arcade, Off Gitanga Rd Italian 0203875226 La Salumeria offers only the finest Italian cuisine in a tranquil and peaceful ambiance. Their warm service and hearty meals will certainly create a memorable experience.

Lavington, Valley Arcade Continental 0737032064 Inspired by the abundance of fresh and organic produce in Nairobi and across the country. It offers guests a delightful menu and tranquility under the sun at the heart of the shopping center.

671 Piedmont Plaza, Ngong Rd International 0718003302 YThe Wine Shop encourages you to explore your palate and experiment either by the glass or bottle. They also offer up a selection of delicious complimentary dishes for your selected wines.

Wilson Airport (Off Langata Road) Continental 0722959552 Creative Kitchen offers an a la carte lunch menu that caters to all palates.

Family friendly with a playground for the children, they feature a live band that plays once monthly.

Le Palanka

Pampa

Tokyo

J’s

909 James Gichuru Road, Lavington African, Fusion 0737444440 Inspired by the fabulous Angolan antelope, Palanka Negra, this venue is just as unique, graceful and rare as the animal itself. It is popular for its fine African cuisine.

Thompson Estate, Kingara Rd Brazilian, Steak House 0727785302 Pampa Churrascaria is a haven for meat lovers and vegetarians alike. The restaurant encompasses an authentic Brazilian rotisserie steak house and fantastic buffet salad bar.

Kolloh Road, Lavington Japanese, Korean 0722485556 A Japanese/ Korean restaurant that has over 10 years of experience serving top class food in Nairobi with a fine selection of sake, sushi and other typical Japanese dishes.

Ngong Rd Gastropub 0718607197 One of the newest restaurants in the area, J’s freshly prepared delights are uniquely served on wooden boards. The environment is just right to enjoy a few drinks and great music with friends.

Mama Ashanti

PABLO’S

Waffle & Yoggi

Matbronze Café

Muthangari Gardens West African 0736222324 Mama Ashanti prides itself in providing authentic West African meals- including favourites like jollof rice and goat pepper soup- in a calm serene environment. Definitely worth a try.

BEST WESTERN PREMIER NAIROBI International 0202927000 The menu here encompasses a wide variety of international cuisine, from authentic Asian dishes to Italian pastas and pizzas. Sit either indoors or outside and be sure to be spoilt for choice!

Lavington Green Mall, Ground floor Café 0719595988 This spot specializes in making fresh liege waffles with various toppings, savoury waffles, frozen yoghurt, smoothies, frappes, cakes, muffins and doughnuts.

Hse.2 Kifaru Lane, Langata South Rd. Cafe 0719204834 Classy cafe nestled in the serene location of Karen boasting of beautiful gardens and an inspiring bronze art gallery.

Enjoy their tasty sandwiches, light grills and wholesome salads.

Mambo Italia

Pizza Mojo

Artcaffe

Que Pasa

Lavington Curve Mall, Lavington Italian 0719468885 Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more. Enjoy thin-crust pizzas, home-made gelato or coffee on their fabulous terrace.

Adlife Plaza, Kilimani Pizza 0729918435 This spot has a perfect classic pizzas menu and more available on a ‘Two for One price’ being served in a stylish ambience perfect for creating memories and capturing moments.

Karen Crossroads Shopping Centre Café, Continental 0717193895 Offers a tranquil setting for work and play, boasting a two-level restaurant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating

Karen Shopping Centre,Karen Continental 0728272902 This friendly, neighbourhood bar is built to create a stylish yet simple space. Que Pasa provides the perfect informal location to enjoy a meal, drink or lounge and relax.

Mediterraneo

Sierra Brasserie

Big Square

Simba Saloon

The Junction Mall, Ngong Rd Italian 0734845077 A unique Italian experience in Nairobi set in its family like atmosphere with a variety of traditional Mediterranean specialty of seafood, grilled meat, home made pastas and Sicilian ice cream.

Hurlingham, Yaya Centre Continental 0208068594 Sierra Brasserie is a modern interpretation of a classical French brasserie serving simple yet elegant food using the best ingredients available and with fast and friendly service.

Karen Square, Ngong Rd Burger, Fast Food 0714781351 Big Square Karen offers some of the best burgers and ribs that your teeth can sink in to. Features play area for children that has iPads and latest gaming consoles.

Carnivore Rd, Langata African, Barbeque 0722204647 A vibrant informal restaurant which fuses a childrens playground and a lively nightclub. You are welcome to for their fine cuisine or a themed night out with your friends.

MEZZE on the deck

Sushi Soo

Carnivore

Snack Attack

BEST WESTERN PREMIER Middle East & Mediterranean 0202927000 For traditional Arabic hospitality, food, an exotic array of sheesha flavours and a breathtaking view of the Ngong Hills, Mezze on the deck is ‘the’ place to dine in Nairobi.

Kingara Rd Japanese & Korean 0202320000 The ideal place to satisfy your craving for Japanese and Korean cuisine. With an ambient setting, enjoy an array of Sushi Platter, Vegetarian platter, Korean dishes and BBQ.

Carnivore Rd, Langata African, Barbeque, Kenyan 0722204647 Considered as ‘Africa’s Greatest Eat- ing Experience’ Canivore will serve exotic meats roasted over charcoal and carved at your table all in an at- tractive tropical garden

Adams Arcade Fast Food 0700377777 Snack Attack Kenya is your go to source for delicious “Loaded Chips”. Head there and indulge in their tasty menu which offers extensive and rich meals at an affordable price

List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke 56.

YUMMY

57.

YUMMY

58.

RESTAURANTS

CBD, INDUSTRIAL AREA, MOMBASA ROAD YUMMY

Talisman

Baraka

Mandhari

Sikia Fine Dining

320 Ngong Road African, Pan-Asian, European 0733761449 Talisman serves up a delightful fusion of European, Pan-Asian and African Creations by their creative chefs. Live music and art exhibitions are available at the Veranda.

Crowne Plaza Hotel, UpperHill Continental 0202746000 An All-day restaurant situ- ated on a terrace overlooking the hotel’s main pool.

They serve full English buffet breakfasts, contempo- rary buffet lunches, and an Al a Carte or set Menu Dinner.

Nairobi Serena Hotel, Kenyatta Ave,CBD Formal Dining 0202822000 Mandhari Restaurant, overlooks the pool and offers an exclusive fine- dining experience. Renowned for the excellence of its seasonally inspired menu and extensive wine cellars.

Crowne Plaza Hotel, ,UpperHill Formal Dining 0202746000 The Sikia Fine Dining room is perfect for lunchtime catch-ups or mid-week dinners with friends and family. The modern menu is delightful and the dining room is comfortably elegant.

Tamambo Blixen

Bhandini

Mukutan Garden

Tatu

336 Karen Road Continental 0733603065 Relax in the cozy indoor restaurant with adjacent outdoor garden, remodeled with a variety of functions areas set in one the largest and oldest formal gardens in Kenya.

InterContinental Hotel,CBD Indian 0203200322 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.

Fairview Hotel, Upper Hill Cafe 0202881000 The Mukutan Garden Café overlooks the most beautiful water feature in East Africa and is known for its, coffees and light meals such as gourmet sandwiches, pizzas and quesadillas.

Fairmont Norfolk, Harry Thuku Rd Formal Dining 0202265000 Tatu offers delectable, flame grilled, aged cuts of high quality meat. The fine dining experience comprises of an a la carte menu (fresh local ingredients) and an international range of wines.

Tamarind Nairobi

Big Five

Pampa

Thai Chi

Karen Blixen, Karen Seafood 0733603065 Tamarind Nairobi offers some of the city’s leading seafood in an ambi- ence of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.

Ole Sereni Hotel, Mombasa Rd Multi Cuisine 0203901000 Prepared to savor and relish over the finest of five cuisines of the world as you watch their award winning chefs prepare each order before you with a bonus view of Nairobi National Park

Panari Sky Centre, Mombasa Rd Brazilian, Steak House 0722131047 Pampa Churrascaria is a haven for meat lovers and vegetarians alike; it encompasses an authentic Brazilian rotisserie steak house as well as a fantastic buffet salad bar.

The Sarova Stanley, Kimathi St,CBD Thai 0202757000 One of the city’s most elegant dining establishments, The Thai Chi boasts the finest in authentic Thai cuisine. The Thai Chi is a small piece of Thailand in Nairobi.

The Curragh

Cafe Maghreb

Pango Brasserie

Lord Delameres

Ngong Race Course Pub Food 0706317753 Nairobi’s first authentic Irish Pub found at Ngong Race course, showing all sports on large screen with ample free parking and great authentic Irish cuisine.

Nairobi Serena Hotel, CBD Seafood, Cafe 0202822000 An internationally-themed buffet breakfast and lunch are served in the Moroccan-styled Café Maghreb, which also features a table d’hôte dinner menu and 24-hour brasserie service.

Fairview Hotel, Upper- Hill Formal Dining 0202881330 With its famous underground wine cellar, romantic ambience, quality service, classy food presentation and excellent taste, this restaurant is indeed a class of its own.

Fairmont Norfolk, Harry Thuku Rd Formal Dining 0202265000 A classic, charming and modern all day dining restaurant ideal for business executives, families and groups of friends.

The menu features robust international and authentic Kenyan cuisine.

Afghan House

Flame Tree

Black Gold Cafe

Thorn Tree Cafe

Kisauni Rd Nairobi West Afghan Cuisine 0717781815 Afghan House provides freshly prepared Afghan Food which is made on order and delivered all around Nairobi.

They also specialize in Turkish baklava, a popular dessert.

Sarova Panafric, Valley Rd International 0709111000 Dine at an award winning restaurant overlooking manicured gardens and prepare your senses for an unmatched culinary journey. Their personalized service will ensure a great experience.

The Panari Hotel, Mombasa Rd Cafe 0711091000 It is known for its well roasted coffees, teas, light meals, smoothies and desserts. Its location overlooking Mombasa rd gives it the atmosphere of a game lodge as it faces the National Park.

The Sarova Stanley, Kimathi St,CBD Continental 0202757000 This a legendary open-air, bistro style pavement cafe most famous for its message board located at the centre of the restaurant. The cafe is the perfect meeting place for friends.

Argenti

Makuti Bar & Grill

Steers

Artcaffe Garden City

Gem Suites, State House Crescent Continental with Italian Fusion 0202635556 ‘Argenti”, meaning “silver” in Italian, communicates the fine dining and elegance of the restaurant while retaining an air of exclusivity and privacy. They also have very efficient service.

InterContinental Hotel,CBD International 0203200324 The restaurant is popular among businessmen and other prominent personalities who frequent it for lunch and meetings. Situated by the pool, this is also ideal for families on the weekend.

Muindi Mbingu St, CBD Fast food 0708749927 Being the flame grilled burger specialists, Steers remains the market leader by offering the widest range of burgers using a unique flame grilled process.

They indeed give great value for money.

Garden City Mall Cafe 0709202020 Artcaffe gives customers a place to rest and relax over great food and drinks made by their passionate team of chefs, baristas and mixologists, to ensure each visit is a memorable experience.

List your restaurant for only Ksh 5000 per month. Email sales@eatout.co.ke 59.

THIKA ROAD, TRM MALL, GARDEN CITY YUMMY

RESTAURANTS

Artcaffe TRM

Chicken Inn TRM

Galito’s TRM

Pizza Inn TRM

TRM Mall Cafe 0709202020 Their quietly elegant décor and amazing art provides the perfect setting for the intermingled aromas of freshly baked bread, pastries, cakes and specially roasted coffee.

TRM Mall - 2nd flr Fast Food 0734265718 This popular fast food chain is famous for its fried chicken and slow roasted rotisserie chicken – We all “Luv dat Chicken”. Look out for various tempting offers throughour the year.

TRM Mall- Grnd Flr Fast Food 0733485855 Galito’s offers delicious and authentic flame grilled chicken and french fries, and that’s what first comes to mind when you think of this popular fast food chain in Nairobi.

TRM Mall - Grnd flr Fast Food 0734265718 “It must be the Pizza!” This popular pizza outlet makes some great tasting pizza, all made using only the freshest ingredients, hence their popularity with patrons around the city.

Cake City

Creamy Inn

Mambo Italia

Pizza Mojo

TRM Mall Cafe 0734265718 Using traditional recipes to make delicious treats that feel home baked, Cake City will always be there to deliver carefully created cakes and pastries made just as you like them.

Garden City - 1st flr Fast Food 0702323323 Creamy Inn promises to tempt you with that special sweet something that makes life worth living. Their ice creams are really popular and upon trying some, you will realize why.

Garden City Italian 0703 967 149 Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more. Enjoy thin- crust pizzas, home - made gelato or coffee.

Garden City - 1st Flr Pizza 0729918435 With a perfect classic pizzas menu and all available on a ‘Two for One price’ being served in a stylish ambience perfect for creating memories and capturing moments.

Chicken Inn

Galito’s

Pizza Inn

Sugarcane

Garden City - 1st flr Fast Food 0734265718 This popular fast food chain is famous for its fried chicken and slow roasted rotisserie chicken – We all “Luv dat Chicken”. Look out for various tempting offers throughour the year.

Garden City- Grnd Flr Fast Food 0702323323 Galito’s offers delicious and authentic flame grilled chicken and french fries, and that’s what first comes to mind when you think of this popular fast food chain in Nairobi.

Garden City - 1st flr Fast Food 0702323323 “It must be the Pizza!” This popular pizza outlet makes some great tasting pizza, all made using only the freshest ingredients, hence their popularity with patrons around the city.

Garden City Mall - 1st Flr Caribbean 0722598850 The recently opened Sugarcane offers Caribbean food in a casual, stylish atmosphere. Favorites like Jerk Chicken, Curry and Roti, tropical desserts and yummy drinks!

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Want to Be a Brewmaster?

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Find out how with Charles Njogu, owner of Sirville Brewery and Lounge, Galleria Shopping Mall, Karen.

Why did you start Sirville?

We saw a need for craft beer because it wasn't being offered by main beer suppliers in Kenya. We thought we could get into speciality beer like our Tsavo Lager, Mara Pils and Amboseli Bitter. We also saw that other producers in Kenya were using materials from sub-standard sources. We hold ourselves to the highest German standards and use malt as the main ingredient along with hops, water and yeast as the complementary ingredients. We wanted to differentiate ourselves and give people a great product.

What is the most interesting role in a brewery?

Well, I have worked for EABL and have been trained as a brewer in Germany, and our Brewmaster is a pretty important role at our establishment. At Sirville, our Brewmaster has quite a lot of experience. We have four major brewing components run by the Brewmaster that are key to the business: quality, quantity, availability, and raw materials. We source our materials from Germany.

What do you look for in people for this role?

They would have to sit for a relevant degree in Food Science Technology, Chemistry or Chemical Engineering. Those majors are available in Kenya. Brewing is quite technical. All the operations in our small brewery are same as in large breweries like EABL. The only difference is the micro scale.

The person should then go for a 1 year post-graduate diploma in Distilling. That is not offered in Kenya but is available in places like the UK or Germany. They can then go for intensive training for 1-3 years, working with another Brewmaster. You can also do Distance Learning while working in the industry, and training with a brewmaster in Kenya. After that, you start work! You can get training with Keroche, EABL, Sirville, Brew Bistro and Sierra breweries. Brewmasters can also work for companies that distil spirits.

Where do you find people for this role?

Most of them have come through Kenya Breweries. We are also training some young diploma graduates in-house while they are doing distance learning.

According to Charles, the microbrewery industry is still small in Kenya, but growing!

If you think being a Brewmaster sounds amazing, why not try it out as a career?

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