Yummy Vol 03 - The Holiday Issue

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FOOD DRINK LIFE

Jan 2015, Volume 3

THE HOLIDAY ISSUE

SAUTI SOL

IN THE KITCHEN champagne guide

yummy’s XMAS menu

from sicily with love

12 bottles to add sparkle to your New Year’s Eve

A four course gourmet feast to impress your friends

Chef Dario brings a slice of Italy to your plate

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EDITORIAL

HAPPY HOLIDAYS, The good news is: You are in Nairobi, aka the East African party capital where the abundance of restaurants, bars, and funky people to party the night away with is dizzying.

The bad news is: by the time the present season is stored in your memory drive you’ll have nursed more hangovers and consumed more Alka Seltzer than you ever thought possible.

That’s what happens during Drinkcember, but it’s a small price to pay for a season that will remain a topic of conversation for years to come.

Embrace it, own it. In this issue dedicated to the holidays, that’s exactly what we did!

With their MTV EMA Best African Act award bagged, Sauti Sol is very much the band of the moment.

It was with this in mind that we decided to invite them over for a Yummy Christmas dinner. Somehow they got the wrong end of the stick and thought they were the ones meant to be cooking US dinner.

Much hilarity and some great behind the scenes pictures ensued. Enjoy it all in our main feature, Rock Star Kitchen.

In our Producer to Plate section, we detail what it took to get Kenya’s most-beloved Christmas dinner guest, the mbuzi, from the goat market at Kiamaiko to a Cookswell oven and then onto our plates for the Yummy Office Christmas party.

Our Holiday section includes a guide to the booziest bars to enjoy this Holiday season. Whether you’re in the mood for after-work cocktails with your co-workers or looking for a more chic evening sipping wine and champagne with your friends or significant other, take a look at our extensive guide and get your party personality on!

Apropos of Champagne, our guest writer Peter Tilly reveals what is likely more than you knew there was to know about this quintessential festive drink. Hard-booze lover Jackson Biko gets on the bandwagon as he too bows to the boss of all holiday drinks, the Bubbly. Wine Chick Agnes Peillet reveals a boozy way to short-circuit the physical effects of that fancy schmancy drink thanks to some (literally) half-baked beauty remedies.

While our health-conscious Wellness columnist Amy Selbach gives us tips to avoid holidayinduced muffin tops by keeping anything that resembles them or the sugary cocktails well away from your mouths, our food experimenter Charity Keita let’s us in on what she packs in her suitcases to spice up a coastal outing in the kitchen and under the stars.

Oh and before I forget: please, Dear Reader, look out for the Yummy card advert. We’ve been working on the Yummy card for a really long time, getting some of the best restaurants to sign up to offer you awesome discounts, and now we finally get to share it! It’s just a small, black, credit card-like piece

EatOut’s Yummy Team

of plastic with the Yummy logo and your name engraved on it that gets you discounts at restaurants every day. So go ahead, sign up for it for free (that’s right – I said free) by logging on to: yummy.co.ke/card. It’s a win-win! You get special offers, VIP invitations to foodie events and 10 to 15% off of your meals. And us? We’ll go into the holidays with a smile on our faces!

Happy Holidays Folks!

Hiyabel Tewoldemedhin General Manager EatOut Africa

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2014 wasn’t the easiest year, but we’re proud that it saw the birth of Yummy Magazine!

Whatever 2014 was for you, make sure you see it out in the yummiest way possible by consulting our guide to the hottest New Year’s Eve events from Nairobi to the Coast.

Kempinski This year New Years’ Eve doesn’t have to be a raucous affair. Villa Rosa Kempinski’s glamourous blacktie New Years’ black tie ball will have free flowing wine and champagne, a live band and a DJ to keep you dancing till dawn. Or you could opt for the more family-friendly countdown that will take place at Café Villa Rosa. This New Year ’s Day, celebrate with the entire brood at Lucca restaurant where a live band will be performing.

Tribe Revel at the New Year’s Eve dinner with the Jazz quartet and taper it down at the Hangover Brunch on the 1st with Jacob Asiyo and bottomless Bloody Marys.

Serena Spend Boxing Day with the little ones, while you relish the Christmas cocktails. Enjoy a buffet luncheon while listening to a live band. Dance

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the New Year in with a disco and buffet dinner extravaganza. The first day of 2015 will be a family affair, with children’s entertainment and a welcome cocktail for the grown ups.

Ole Sereni Ole Sereni offers something for everyone this New Year’s Eve. Enjoy Big Five Restaurant’s Windows of The World Dinner, with a journey through the worlds finest cuisines and mouth-watering cocktails. For something more intimate, Eagle’s Steakhouse will host an exclusive 7-course gourmet Kenyan dinner menu and fine wine pairing. Recover from the festivities on New Year’s Day with Ole Sereni’s Big Five brunch with cocktails on arrival, live music, and face panting, bouncy castles and more fun activities for the kids. For reservations call 0732 191 000 or 0717 753 577.

Big Five Brunch: Kshs. 3,000 Dinner at Big Five: Kshs. 4000 Wine Pairing Dinner at Eagle’s: Kshs.

9,000 or Kshs. 6,000 without wine pairing.

Tamarind Mombasa Tamarind Mombasa is known for its mouthwatering menu and cozy, cave-like interiors that open up to a breathtaking view of the Indian Ocean. Come the 31st of December, this pristine cove will be hosting one of the “wildest” New Year’s Eve parties around, literally. Dress up in your interpretation of a “wild African costume” and hop aboard the Tamarind Dhow for a night on the water, or to Tamarind Restaurant—for those who prefer to be on land—and claw in the New Year, animal style. For reservations call 0725959552 or 0722205160.

Dinner Party on Tamarind Dhow: Kshs. 9,500 per person Dinner Party at Tamarind Restaurant: Kshs. 11,500 per person Crowne Plaza Dance the year away at Crowne

Plaza Nairobi’s shimmering New Year’s Eve party, with a gourmet buffet, talented live band and all-round glamorous atmosphere. Savour everything from the cold cut and salad section to the carving station, to desserts like pineapple cheesecake and upside down banana pudding.

Once you’re done feasting, hit the dance floor and enjoy a real uptown New Years Eve experience that you won’t soon forget. For reservations call 0732 166 001 or 0719 096 001.

Starting at just Kshs. 3,800 per person.

Half price for kids aged 6-8, free for children under 6 years.

Vegas in Kenya Magnum Cream Liqueur and Daybreak Entertainment are bringing Las Vegas to the Butterfly Pavilion in Mombasa this New Year’s Eve. This ultimate glow-in-the-dark party will feature all the lavishness of a new year’s eve party done right: visual effects on Samsung screens,

new YEAR’S EVE

Get hooked to the best seafood.

Enjoy the best of what the sea has to offer with our famous Tamarind sea food platter of fresh giant prawns, sweet young crabs and juicy lobsters among other sea delicacies.

Mobile: 0719346349 / 0733603065 / 0719865481 E-mail: reservations.nairobi@tamarind.co.ke

Tel: 041 4474600 Mobile: 0733 623 583 / 0722 205 160 E-mail: reservations.dhow@tamarind.co.ke

Tel: 041 4474600 Wireless: 020 2435446/7/9 Mobile: 0733 623 583 / 0722 205 160 E-mail: reservations.mombasa@tamarind.co.ke Website: www.tamarind.co.ke

artificial pools, and a sick DJ lineup including the likes of Jack Rooster and DJ Hypnotic. Bookings through ticketsasa.com.

Advance tickets: Kshs. 1,500 Tickets at the gate: Kshs. 2000 VIP tickets: Kshs. 5,000 (gets you free cocktails and a private bar, a Magnum gift hamper, a chance to mingle with the performers.)

Seven Grill & Lounge Seven Village Market’s hugely successful “Bubbles and Bling” party is back again! Last year’s New Year’s Eve extravaganza offered partyers a bubbly welcome drink, a specially crafted menu, and great jams from the DJ playing into the wee hours of 2014. This year’s edition – with a 5 course bespoke surf and turf menu, glass of bubbly (of course), bumping DJ entertainment and a midnight toast – is sure to meet and exceed expectations. For reservations call 0737 774 477.

Party and Dinner: Ksh 5,000 Party Only: Ksh 2,000 The Wine Shop End the festive season with The Wine Shop’s Christmas Wine Box

deal, which offers 6 wines specially selected and delivered directly to you. Each box of wine includes wine pairing and tasting notes to improve your experience and impress your friends. The Wine Shop is also offering a range of hampers with specially priced packages of bottles, chocolates, and holiday treats.

Call 0718 003302 or visit facebook. com/thewineshopkenya for more details.

Christmas Wine Box: Ksh 5,999 Christmas hampers: Ksh 1,500 – Ksh 10,000 Wines of the World With New Year’s right around the corner, we know you’ll be looking for great deals on wines and spirits to stock up for parties and getaways.

Wines of the World’s annual grand sale is winding down, but will stay on just long enough for you to get your favourite wines and spirits for up to 50% off. Everything from Bacardi to Famous Grouse to Remy Martin and all your choice whites and reds at affordable prices, just in time for great end of year celebrations.

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NEWS & EVENTS

# NRW2015 UPDATE! Nairobi Restaurant Week will be returning at the end of January 2015, and will give foodies a chance to sample special limited edition, fixed priced menus at over 50 of the city’s coolest restaurants. Based on the success of the first event, we think you should get booking already!

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After the outstanding success of the first Nairobi Restaurant Week (NRW) last January, Nairobi foodies will once again have the opportunity to experience special limited edition menus at the city’s top restaurants.

Organised by Taste Events Ltd in partnership with the award winning Magnum Cream Liqueur, the second edition of the NRW will run from 22nd January until 1st February 2015.

The week-long event is an opportunity for Nairobi gastronomes

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to experience mouth-watering dishes at one-off, limited edition, celebratory menu prices and a chance for the city’s top chefs to put forward their best daring and innovative dishes.

During the NRW, over 50 of Nairobi’s finest restaurants will offer prix fixe lunch and dinner menus at reduced prices. A three-course dinner will run for Ksh 1,500 and Ksh 2,000 depending on the establishment and include a complimentary Magnum cocktail.

Some of the participating establishments include Brew Bistro, Fairmont The Norfolk, Jiko at Tribe Hotel, Seven Grill & Lounge, Talisman and Zen Garden.

The NRW concept started in New York city in the early ‘90s and has expanded to other food cities around the globe including London and Cape Town.

To enjoy the Nairobi Restaurant Week patrons only need to show up, albeit quickly! The special NRW menu offer will be limited to the first 250

patrons at each outlet.

Tune in your radio to the official NRW partner stations - Kiss 100FM, Classic 105FM, XFM & East FM for a chance to win fantastic prizes including a trip for 2 to CapeTown.

For further information visit nairobirestaurantweek.com

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NEWS & EVENTS

cooking with Zen On 27th November, at a lavish evening of live music, canapés, cocktails and dinner, Zen Garden unveiled what’s said to be Kenya’s first restaurant cookbook. Shivani Radia (Managing Director of Zen Garden), as well as event sponsors KWV Wines and Slater & Whitaker, gave speeches to the industry stakeholders, fans and Nairobi’s foodie community attending. The 168 page recipe book of Zen specials is available to fans of Pan Asian cuisine for Ksh 3000.

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NEWS & EVENTS

POP UP BRUNCH! The Juniper Kitchen is a cozy pop-up restaurant that takes place monthly in a leafy green back yard in the city. Despite its humble beginnings, it has grown to become a much-coveted social gathering for those who seek a unique—and mellow—outdoor experience where good food, hearty laughter and groovy tunes can be shared. From the spicy build-your-ownburritos to the generous and refreshing sangria or vodka iced tea jugs, the so-called backyard brunch is relaxed, unpretentious dining at its best. Don’t miss the next one!

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new restaurants

FOUR IN ONE At the Hotel Royal Orchid, Azure Tiger Trail Authentique Indian Restaurant – A La Carte Offering authentic Indian cuisine, Tiger Trail is the hotel’s fine dining restaurant where guests can enjoy the most succulent Indian food in an authentic setting topped with personalised service.

Lime Light - Multi Cuisine & Buffet Restaurant. Located on the ground floor.

Sports Bar - Showcasing international sporting events played out in super-size. Located on the hotel’s first floor.

Café - Perfect for a quick coffee and a light sandwich or pastry

Finger licking DRIVE Enjoy more KFC by the bucket The famous worldwide fast food chicken chain will soon be opening two new restaurants in Nairobi. The first location to open will be a drivethru on Mombasa Road followed by a restaurant at the Total petrol station and store on Limuru Road.

Founded by American business man Colonel

Branching Out In Style Artcaffe makes its mark on Lavington Mall Nestled in the evergreen neighborhood of Lavington, Artcaffe’s newest branch—on the ground floor of Lavington Mall—provides all the best Artcaffe has to offer. This includes a bakery shop overflowing with goodies, great coffee, a full service menu and a well-stocked cocktail bar on the balcony. Open from 7:30am to midnight, everyday, Artcaffe Lavington is the ideal place to catch up with friends and family.

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Harland David Sanders who started selling fried chicken from his roadside restaurant in Kentucky during the Great Depression, the Nairobi locations will offer true KFC’s classics including the original fried chicken recipes and more. Watch this space for more info!

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new restaurants

A MEATY AFFAIR At the newly opened Churrasco Gaucho

BEAUTIFULLY BAKED Cake Ville makes sweet memories Shaheed Ali Khan, otherwise known as DJ SAK and Kenya’s Cake Boss, has brought something new to Amani Plaza on 3rd Parklands in Highridge.

Shaheed describes Cake Ville as a franchise in progress with aims to expand beyond Nairobi, “We have new cakes in here everyday.

In fact, if you come into the store every day, you will find new

designs and styles available.”

In terms of orders, Cake Ville boasts the ability to recreate anything. The orders are to specification, whatever the customer can dream up, they can make. “We don’t bake cakes just for the hell of it, we are making memories and that is the energy we put into our work here.”

Churrasco Gaucho is an authentic Brazilian Steakhouse serving a large variety of salads, charcoal grilled meat and a selection of pay-per-gram desserts.

Professional baristas are on hand to prepare a wide range of coffees to enjoy with typical Brazilian snacks and cakes. Located on the ground floor of Galana Plaza on Galana Road in Kilimani, it features a beautiful terrace.

TRENDY FOOD COURT At Westlands’ Urban Eatery Opening mid-December, Urban Eatery is a trendy gourmet gallery located on the ground floor of the PWC Building in Westlands. Raising the bar for high-design social spaces in Nairobi, Urban Eatery is a collection of established local operators alongside international brands making their entry into Nairobi’s food scene. The casualchic vibe is perfect for everything from informal breakfast or lunch meetings, to groups of friends catching up over dinner and drinks.

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Lavington Curve Mall, 2nd Floor Above Nakumatt,

Tel: 0723 111 999 Facebook.com/adegakenya

James Gichuru Road

www.adega.co.ke

Secure Play Area, Kiddies Menu, Disney Movies, and much more!

The perfect day out for the whole family!

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CULT CLASSIC If God was a “foodie,” he’d probably tell you to love your food with all your heart and all your soul. And if I were a believer of the said foodie God, then I would mark Talisman in Nairobi’s leafy Karen suburb as a holy place.

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It’s really good! The sort of good that makes you gasp after your first morsel and nibble on your bottom lip before an imaginary light bulb goes off and you realize foodgasms do exist. Classic, unpretentious and dizzyingly good, Talisman is a shrine to the best of hearty food in Nairobi.

There may be prettier dining rooms than Talisman’s, but not many. In terms of glitz and glamour, Talisman falls somewhere between a yoga studio and a summer cottage in the mountains – ideal for a relaxing and inspiring meal on the weekend.

If the great outdoors is not your thing though, dining inside is also a lovely cozy experience that oozes ambiance.

To not mirror such natural prettiness on the plate would be foolish. Clearly the team behind Talisman knows this, for every dish is a serious looker. The plating of the dishes are simple and uncluttered.

Enough with the over-complicated names and painting of pictures on

REstaurant review text & Photos susan wong

LEFT Cheese Croquettas

BELOW Twice Cooked Pork Belly

plates. Flavour is what matters. Chef Marcus Mitchell understands that.

Mitchell, the winner of Heineken Award for Chef of the Year at Taste Awards 2013, cooks with a lot of heart and that passion translates onto every plate. And before you think that this is an advertorial or that my intention was solely to make sure Talisman was full with patrons every night, this review is more than overkill. Mitchell has terrific control over seasoning, spices, texture and contrast, weaving them together until you ask, why hasn’t anyone done this before in Nairobi?

The Twice-cooked Pork Belly served with a honey soy glaze is one of my favourites. Oh, this compressed, intensely flavourful portion of well-rendered pork belly; I wanted to tuck the pork into a steamed bun, and then chew and wipe the dish with it and chew and wipe some more.

Golden deep-fried globes of Smoked Bacon Infused Cheese

Croquettas with Mango Chutney followed. The steaming hot gooey filling of cheese and béchamel sauce, elevated by homemade smoked bacon, is probably the epitome of a hearty starter. There were also the Porcini Tartlets on mini beds of Kachumbari, another favourite of mine. Picture this: Flaky tart shells filled to the brim with sautéed mushrooms and then smothered with a creamy, thick and velvety sauce; finally topped with parmesan and gratinated to form a bubbling crust. Take extra care when cutting into the tartlet, it calls for a slow and discerning method, as the sauce will easily ooze all over your plate. That sauce belongs to you.

This is no high-end award-winning chef pretending to go all democratic; Talisman’s eclectic menu is the real deal. With dishes inspired by the Far East and some, closer to home – don’t be surprised to find “Triple T” Tuna Tataki Turadito or even a Zanzibari Coconut Seafood Soup.

“Classic, unpretentious and dizzyingly good, Talisman is a shrine to … hearty food.”

There’s also a hearty burger and even a char-grilled fillet steak. Let’s not forget the Golden Battered Tilapia either, which is an amped-up version of the fish ‘n chips classic thanks to a gazpacho shot, tarragon coleslaw and homemade tartare sauce.

Mitchell doesn’t try to sex-up his seasonal inspiration; he just reinterprets his ingredients with a more layered and modern approach and lets the flavours of the dish

quietly win you over.

The service is always prompt and attentive. There are no annoying wordplays on the menu or anything else that might irritate the discerning diner. However, I would suggest that you call and make a reservation, because guests do get turned away as the restaurant is full. I feel their pain.

I’ve eaten entire meals that delivered less flavour than a lone appetizer at Talisman. Every ingredient is appreciated, and because of this, every dish produced will be much more than what one would expect. And, perhaps that’s the secret to cooking passionately – you add soul to your food.

The foodie God would be proud.

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inset Chef Dario Aloisio Mediterraneo Executive Head Chef

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chef profile text KATY FENTRESS PHOTO Lucas ndeto

sICILIAN CHRISTMAS

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he Mediterraneo chain of restaurants in Nairobi, is one of the city’s longeststanding and most consistent Italian eating establishments. For this we have Chef Dario Aloisio to thank.

Close your eyes and imagine an Italian chef and chances are that someone broadly resembling Chef Dario, executive head chef at all three of the city’s Mediterraneos, will spring to mind. Maybe it’s the goatee, the Roman nose or his brooding yet imperious stare, but there is something about him that simply states: “I know good food”.

Chef Dario interprets Mediterraneo’s brand of Italian cuisine in a modern and refined way.

His dishes are skilfully prepared to capture a delicious and exciting range of flavours, textures and aromas. While remaining true to the Italian core of his recipes, he does not shy away from adding local ingredients and flourishes to his beautifully presented meals.

Born and bread on the Italian island of Sicily, Chef Dario harks from a tradition of fresh and simple cooking which exalts the nuanced flavours of locally sourced ingredients.

Self-taught in the kitchen, Chef Dario honed is cooking skills while living in London in his early twenties.

Starting as busboy in a local Italian restaurant as a means to pay the bills, he discovered he had a talent that deserved to be nurtured.

Through diligence, perseverance and a natural passion for the art of food making, he began to make his way up through the notoriously difficult ranks of the Italian restaurants he was employed by in London. From there, he moved back to his home town of Palermo the capital of Sicily, where he spent a few years refining his talent before being head hunted

by Mediterraneo to come and work in Nairobi.

For Christmas this year, Chef Dario will not be headed home but will stay in Nairobi to make sure the Mediterraneo Christmas spread meets its clients’ high expectations.

The menu will showcase a selection of traditional Italian festive dishes with a few Kenyan touches thrown in for good measure. In Sicily, Christmas dinner is generally framed around a large salted codfish stew and a focaccia stuffed with sausage and cauliflower. Keeping true to his roots, a variation on the dish will feature on the menu, as will a slowroasted pork belly with a spicy apple

Maybe it’s the goatee or the imperious stare but there is something about him that states: “I know good food”.

compote and a new addition to the menu: a melody of calamari cooked in three different ways.

For the Mediterraneo Christmas dessert, Chef Dario has gone out on a limb and devised a mouth watering variation on the classic “Cannolo Siciliano” which involves crushing the fried pastry dough and mixing it in with sweet, imported ricotta cheese.

If you can’t fly to Italy for Christmas this year, let Chef Dario bring a slice of Italy to your plate.

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COLUMN text CHARITY KEITA

It’s quite a rush, especially if someone pushes the bed out while you lie on your stomach and pretend you are flying”

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hate to disappoint you but last year, my New Year’s eve was anything but foodie. Truth be told, I hardly remember eating any food at all, although a fair amount of alcohol did pass through my lips. This was because I attended one very fun bash by the sea in Kilifi and so my priorities were elsewhere.

This year, I intend to make up for it by hosting a small but well-stocked party at a house we are planning to rent by the sea in Watamu.

Have you ever been to Kitengela Glass Watamu before? If you have not, now may be the time to do so.

At the risk of giving this amazing house some well-deserved but unpaid publicity (not sure what the procedure is here, if I let them know I wrote this do you think they’ll give me a discount?) I will cast out a little nugget on the house and then get back to my narrative. At

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MY LIFE AS A FOODIE Where food lover Charity Keita shares some precious tidbits on what to pack when headed to the coast and why it pays to support your local fisherman

Kitengela House Watamu, they have a thing called a star bed. The star bed is situated on the third floor of a surreal-looking tower and is fitted on two metal tracks that extend over the trees. In the evening, you can push the bed out and hang, suspended in midair, while you stargaze. It’s quite a rush, especially if someone pushes the bed out, while you lie on your stomach and pretend you are flying. I’m sure many a child has been conceived on that very spot and that their parents proudly inform them of this on every visit - although from the perspective of the child, this might be a bit of a turn-off but whatever, you catch my drift.

So yes, we have the perfect spot and the ideal company. Now, how to make the dinner that little bit more special? What are the essential ingredients you should always pack when headed down for a getaway at

the coast? In my mind this is really a no-brainer. I make sure I pack my Bloody Mary mix (that would be worcestershire, habanero and horseradish sauce), Angostura bitters for rum punches (get a madafu coconut, open it up, stick rum and bitters directly inside and voilà!) and then soy sauce, my own chilli-infused olive oil and my favourite Marigold Swiss vegetable stock (which you can buy at great expense at Healthy U).

To be fair, most of these ingredients can be picked up at either Nakumatt Nyali or Ukunda (if that’s where your final destination lies). However if, like me, you are headed North, remember that the supermarkets there are not well-stocked and it pays to come prepared.

Fundamentally it’s very difficult to eat badly when you have fishermen knocking on your door first thing in the morning, laden with the catch

of the day. The important thing, however, is to remember not to overcook the fish. Whether said fish is being barbecued, roasted or cooked in a pan to make pasta sauce, it is incredibly easy to overcook it.

When you overcook fish, it loses all of its delicious moisture and becomes dry and flaky. You’d be surprised how many times this happens, even when the person cooking actually lives by the sea.

So make sure you watch over your chef like a hawk or, better still, do it yourself!

Whether you eat fish with pasta, rice, potatoes or turn it into sushi, you can always eat it guilt-free by the sea. Remember, you are helping the local economy and doing your body a favour by giving it a rest from all that nyama you devour during the year.

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IN THE KITCHEN WITH Sauti SOL TEXT KATY FENTRESS photoS Louis Nderi Stylist Annabel Onyango Make up Sinitta Akello

ROCK STAR KITCHEN 26.

”Of course we’re good cooks!”

Insists Chimano, before donning the lady of the house’s colourful apron.

What do you get if you put a boyband in a a well-stocked kitchen with flowing rivers of Champagne?

A mess, that’s what you get. Luckily for Sauti Sol, they had Chef Alfonse to lend a helping hand.

”We’re bachelors,” confides Polycarp.

“We have to know how to cook to impress.”

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t’s been quite a year for Sauti Sol with awards and nominations literally raining from the sky.

Fans of these very Kenyan heartthrobs have probably had a hard time keeping up with whether they were voting for Sauti Sol to win the AFRIMA awards nomination for Best African Act; the MTV Europe Music Awards for, yes you guessed it, Best African Act; or the SOMA awards for best use of social media in entertainment.

At this point, if you haven’t voted for Kenya’s favourite Boyband at least three times, you could be considered downright unpatriotic.

Even the President insisted on getting them to sing for his birthday celebrations and we can only guess that all of his staff were under strict orders to continue voting for them until they won.

With all the awards, the concerts and their trip to Paris from which they have only just returned, it was

always going to be a struggle to pin the band down for a photoshoot.

Say what you want about the Yummy team though, we aren’t the kind of people who will let six concerts in one weekend get in the way of a great shoot. After all, the people don’t want to only hear more of Sauti Sol, they want to see more of Sauti Sol too! And what better way than to entice the band to the photoshoot than with the promise of a delicious Christmas meal?

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IN THE KITCHEN WITH Sauti SOL

”2014 has been a year full of ups and downs,” announces Marek, the band’s manager, as he gets up for a toast.

“It’s been a year of crazy hours and late nights, of early mornings & missed flights.

But overall it’s been a good year.

May 2015 be even ten times better!”

So we contacted their publicist, found a great photographer, located a dream kitchen to use and were set to go. Except somewhere down the line there must have been some miscommunication because, on the night of the shoot, three out of four of the band members, that would be Bien Aime (the tall one), Chimano (the baritone) and to a lesser extent Polycarp (the guitarist), turned up expecting to cook us dinner!

Who were we to point out their error? If Sauti Sol wanted to cook for the Yummy team we weren’t going to try to stand in their way. That was until they started turning the kitchen upside down. Cooking up a storm doesn’t come near to describing the vigour and enthusiasm with which they threw themselves into the task ahead of them. Unfortunately though, when it comes to Christmas dinner, enthusiasm just isn’t enough.

When an hour into the dinner Delvin (the one with the sixpack) turned up laden with Champagne, we made an executive decision to ease our own chef into the proceedings and get the boys back to doing one of the things they do best: posing for the camera.

And so it was. We got to do a great cover shoot and material for this feature; Sauti Sol got to distract themselves from all the haute cuisine restaurants they have been forced to visit of late and let loose in the kitchen and we all got to eat a really tasty chicken, cooked by someone who can tell a leg from a breast (we’re talking about chickens here, ok?)

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celebrate christm christmas eve wednesday december 24th

christmas day thursday december 25th

boxing day friday december 26th

SOI lunch 12:00 - 14:30 dinner 19:00 - 22:30 come and enjoy your favourite Thai delights from the Ă la carte menu.

SOI lunch 12:00 - 14:30 dinner 19:00 - 22:30 try something new for Christmas! Enjoy our contemporary Thai menu.

SOI lunch 12:00 - 14:30 dinner 19:00 - 22:30 had enough turkey? let Thai delights be your antidote.

ZING 14:00 - 17:00 afternoon tea with selection of delicious home-made tartlets, “cakes� and exclusive loose leaf Dilmah teas.

Ksh. 1,800 per person

SOKO 12:00 - 15:30 " " !" ! ' #) " # % " live cooking stations and GlĂźwein bar, featuring live jazz with a festive vibe.

Ksh. 4,500 per person Ksh. 6,000 per person (including glass of Champagne)

SOKO 12:00 - 15:30 & ' #) " # % " $ !" " ! ( %

!

Ksh. 3,500 per person

ZING 18:00 - 20:00 meet our in-house mixologist Roberto for a perfect serve of your cocktail/mocktail of choice or sip a pefectly chilled glass of Champagne and savour our festive canapĂŠs.

SOKO 19:00 - 22:30 chef Anton’s 5 course gala set menu with welcome glass of Champagne, Mßmm Cordon Rouge and live entertainment.

Ksh. 4,500 per person Ksh. 6,000 per person (including glass of Champagne)

2015

ZING 18:00 - 20:00 celebrate Christmas day with a glass of champagne or let Roberto - our in-house mixologist - design your ultimate Christmas cocktail/mocktail.

Add some zing to your Christmas.

ZING 18:00 - 20:00 ask Roberto - our in-house mixologist to make you a personalised cocktail or mocktail, according to your preference of ingredients.

a yummy selection of Christmas treats, the brand new $ " $ # ! ! !" $ ) ! $ ' " #! " # !" $ )

book and pay in advance and enjoy a 10% discount of the christmas menu

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international cuisine

modern thai cuisine

all prices are inclusive of 16% VAT and 2% Catering Levy. Children aged 5 to 12 enjoy a 50% discount

2015

2015 mas and new year’s with us new year’s eve wednesday december 31st

SOKO 20:30 - 23:00 chef Anton’s 5 course Gala set menu including 1 bottle of wine per couple uneven numbers are topped up! Featuring live jazz trio.

SOI 20:30 - 23:00 chef Thanakrit’s 5 course set menu including 1 bottle of wine for two and live entertainment. ksh. 7,500 per person (at SOI or SOKO) ZING 23:00 till late celebrate the New Year in D2 style with Johnnie Walker Gold Reserve & Ciroc Vodka Countdown, DJ sounds and late night bites.

Ksh. 3,000 per person

eat, drink and be merry! meet the dusitD2 team on new year’s eve!

ZING from 19:30 onwards meet the dusitD2nairobi team over one of 2014’s last drinks ' # "

dusitD2 Nairobi wishes you a very happy and prosperous 2015! new year’s day

thursday, january 1st

SOKO 11:00 - 15:30

% *! ' #) " # % " $ !" " !

Bloody Mary bar featuring live jazz and mellow tunes. ksh. 4,500 per person

' " % ' *! $ # $ ! ' # !! " % ' *! $ "' ! " # "

international cuisine

modern thai cuisine

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dusitD2 Nairobi / 14 riverside, riverside woods nairobi kenya / t: +254 204 233 000 / e: info.nairobi@dusit.com / www.d2nairobi.com

A VERY MBUZI CHRISTMAS The folks here at Yummy will use any excuse to get around a table together for a hearty meal

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“After all the work I’ve put into this nyama (meat) I should at least get a whole leg to myself!” exclaims Carrey Francis Ronjey, staff writer at UP Magazine, as he extracts large pieces of meat from a blistering hot Cookswell oven.

The occasion is the Yummy Christmas party and the location is the magazine’s managing editor’s house. Despite a tense moment when the butternut squash was charred in the Cookswell - an innovative Kenyan charcoal oven which is fast becoming popular in the backyards of our country’s foodies, the table is set and dinner will soon be ready The purpose of the dinner is twofold: first to celebrate the end of the working year with a bang.

Second, to better understand the journey that an important element of the Kenyan Christmas dinner must undertake, before in reaches the hot coals of our barbecues.

From the thorn-bush covered lands of Garissa in the North,

FEATURE text BRIAN ILOTI MUTOKA PHOTOS BUS COLLECTIVE

The best goats for meat undoubtedly come from the North Eastern part of the country. through a bumpy road on the back of a pickup truck, to the noisy market of Kiamaiko in Nairobi, it is a long and dusty voyage Kenyan goats make every year, in order to meet their creator. Mbuzi, Swahili for goat, is to the Kenyan Christmas what turkey is to an American Thanksgiving.

The adventure of the juicy rib that sits on your plate next to that steaming wedge of ugali, is an interesting one. In order to find out more, Yummy magazine decided to make its way to Kiamaiko market in Nairobi’s Eastlands, where these unfortunate creatures are unceremoniously “parked” as they are inspected, prodded and haggled over by prospective buyers.

According to Charles Mandi, who accompanied the Yummy team to Kiamaiko in order to help select a good candidate for the meal, Kiamaiko is the best place in Nairobi to purchase live goats. The majority of the goats that end up in this loud market of dubious hygiene,

populated with Somalis, Boranas and other assorted Kenyans, have been shipped in from the North of the country. While this may seem surprising given the aridity of that oft neglected region, Mandi says that this is precisely why the Somali goats are so tasty.

“The best goats for meat undoubtedly come from the North Eastern part of the country,” says Mandi, knowingly. “They thrive in precisely those arid conditions. They are happy. That is why the meat is so good”.

This cloven-hoofed, long-bearded and short-tailed animal, has an interesting place in Kenya’s culinary culture. Transcending boundaries of tribe, class and income, it has over the course of half a century, become the standard for good times and camaraderie that traditionally accompanies a Christmas meal.

In the glorious chaos of the market, where the deafening yells of owners and sellers mingles with a loud and insistent bleating, no one

appears moved by the impending demise of these beasts. No one except the sentimentalists in the Yummy team, who can be seen pulling and pushing their new acquisition with heavy hearts onto the back of a Probox station wagon.

Meanwhile, Mandi is on the phone with his own butcher who, he says, will do a cleaner job than the people working in the abattoir a few feet away.

When the now deceased and quartered mbuzi is finally delivered to its final destination, a flurry of activity begins in the kitchen. A large plastic bag is produced, into which the meat is put. Ronjey, the chef du jour, proceeds to then massage large quantities of a marinade into the meat. Although reluctant to share the secret of this special sauce, he eventually confides that the secret to making a good marinade is to get the right balance between sweet, tart, salt and oil. He tells us that normally he would have used a plum jam but that all he had

was a jar of mango chutney which he proceeded to mix with honey, olive oil, rosemary, garlic, salt and balsamic vinegar.

While the meat is marinading, about four hours total, the rest of the meal is cooked. In order to somewhat reflect the multicultural dimension of the Yummy office, a selection of both Kenyan and American dishes are being prepared.

The Kenyans insist on having ugali, while the Americans will not be content without a traditional cornbread. A spicy kachumbari (tomato salad) dressed in olive oil, accompanies the dishes and a large amount of sweet potato gratin, sukuma wiki and corn on the cob are piled onto the table with a delicious pumpkin pie sitting in the wings.

By the time people are tucking into large chunks of hot and steaming meat, it would appear all sentimentality has been forgotten.

That said, it’s hard to feel sorry for a goat, once half of it is in your stomach.

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COFFEE

KAHAWA DIARIES Roast Chicken with Coffee Rub It’s December, the one time of year where we get to indulge in all our favorite things sans the guilt. Thus, you should find no guilt in attempting to incorporate coffee into most of your meals this month. Yes, it is possible to have coffee in many more ways than just your morning brew. Impress your friends and family by using this mouthwatering, smoky coffee rub on your roast chicken dish.

Serves 4 – 6.

Ingredients 1 Whole Chicken 6 – 7 Sprigs Rosemary (optional) 1 Whole Lemon 5 Tbsp of Dormans Suprema Coffee Rub Olive Oil For rub: ½ Cup Dormans Suprema Finely Ground Coffee 1 Tsp Cumin Seeds Brown Sugar (or honey if you want to take a short cut) 1 Tsp Peppercorns 1 Tsp Salt Method 1. Preheat oven to 180 degrees.

2. Pat your chicken to make sure it is rid off all moisture (from defrosting or sitting in a bag of water) 3. Using a brush, or a bunch of herbs, slowly spread oil all over the chicken, making sure to really get into each little crevice. Set aside.

4. In a bowl, mix coffee, cumin seeds, sugar, peppercorns and salt.

5. Using your hands (make sure they are clean), cover entire chicken in the rub. Once again, make sure to get the coffee rub over every inch of the chicken.

6. Spray oven tray with non-stick or rub butter over surface.

7. Place chicken on tray and put tray in oven for 1 hr – 1hr 30 mins, checking for pinkness every 20 minutes or so. When tender and no longer pink on the side, remove from oven and serve on bed of vegetables or on its own.

8. Drizzle lemon and enjoy!

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HOW I TAKE MY COFFEE WITH MAREK FUCHS Marek Fuchs is the manager of the awardwinning local band, Sauti Sol. The way he takes his coffee tells us that he’s a nononsense person who likes to keep good balance in all the things he does.

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

My fiancée, friends, and family… and a possible future of owning a wine & olive farm somewhere by the ocean…bliss!

How do you take your morning coffee?

50/50 milk and coffee (like my home situation), no sugar.

Is there anyone you look up to?

I look up to many people for inspiration, not just the obvious like Mandela, Vaclav Havel, Richard Branson and so on, but also the everyday people surrounding me that deal with the daily hustle and bustle of life. There is a hero in everyone around us.

What’s your morning routine?

Wake up at 7am, check emails, news, and social media. Then breakfast. Back to emails and onto meetings. However, this routine is not really a routine because it changes daily just to keep it interesting. (Mainly though because of long nights…ehmm…working) What do you do to wind down after work?

Boxing and eating.

What’s your favourite pastry?

Croissant.

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

Single, strong espresso with milk on the side.

Who was your role model when you were 14?

Michael Jackson and Arnold Schwarzenegger What are some major life lessons the music industry has taught you?

You cannot cut corners to get ahead. Hard work pays off. Pledge allegiance to the hustle! And doing what you love and are passionate about is the most important thing in your professional life. Then you can work anytime and anywhere and it’s always fun.

text MARYANNE NJOROGE

“The early morning is too strong to drink straight, so I need to mix in a little coffee to be able to hold it down.”

-Jarod Kintz, American writer

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Christmas Menu Planner Take your holiday dinner party up a notch and impress your guests with these traditional, healthy, earthy and easy Christmas dishes.

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RECIPES text ANIES PEILLET

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RECIPES

ROASTED BRUSSELS SPROUTS WITH CHILI CARAMEL INGREDIENTS 3 large red medium hot chilies, thinly sliced crosswise 2 tablespoons freshly squeezed lime juice, plus more as needed 2 tablespoons fish or soy sauce, plus more as needed 200 gr palm sugar 1/4 cup finely chopped fresh cilantro 1 tablespoon white miso (optional) 900 gr brussels sprouts, outer leaves removed, quartered lengthwise 1/2 cup olive oil 2 teaspoons coarse salt

In a small bowl, mix together chilies, lime juice and fish sauce; set aside.

Preheat oven to 220째C. Line a baking sheet with parchment paper and set aside.

Place palm sugar and 3/4 cups water in a medium saucepan; place over high heat and bring to a boil.

Place brussels sprouts in a large bowl and toss with olive oil and salt to combine. Place brussels sprouts cut-side down on prepared baking sheet.

Reduce heat and cook until mixture is a dark caramel color and reaches 154째C on a candy thermometer, about 15 minutes.

Stir in chili mixture until dissolved. Remove from heat and stir in cilantro and miso, if using; add additional fish sauce and lime juice, if desired. Set caramel mixture aside.

Transfer to oven and bake until leaves are dark brown, 8 to 10 minutes.

Transfer brussels sprouts to a large bowl. Add 1/3 cup caramel mixture and toss to coat. Transfer to a serving dish; serve immediately.

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RECIPES

ROASTED SWEET POTATOES WITH THYME & PARMESAN INGREDIENTS 1.5 kg tan-skinned sweet potatoes, peeled, cut into 1-inch cubes 8 tablespoons canola oil 3 garlic cloves, minced 2 1/2 teaspoons salt 1 1/2 teaspoons coarsely ground black pepper About 3 medium red onions, halved lengthwise, cut crosswise in 1/2 cup freshly grated Parmesan cheese 1 tablespoon chopped fresh thyme

Set 1 rack in center and 1 rack at lowest position in oven and preheat to 190째C.

Place sheet with potatoes on center rack and sheet with onions on lower rack in oven.

Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil.

Roast until potatoes are tender and onions are soft and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375째F oven about 10 minutes.)

Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer.

Place onions on second baking sheet; drizzle with remaining 2 tablespoons of oil and sprinkle with the remaining teaspoon of salt and 1/2 teaspoon of pepper.

Toss to coat, then spread in single layer.

Combine sweet potatoes and onions in shallow bowl.

Sprinkle with Parmesan cheese and thyme and toss to coat. Season with salt and pepper; serve.

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RECIPES

SLOW-ROASTED DUCK INGREDIENTS 2 (2 kg) ducks, giblets and wings removed and reserved Coarse sea salt and freshly ground pepper 6 tablespoons olive oil 2 heads garlic 4 bulbs fennel, chopped 6 cups chicken stock (homemade or bought) 1 lemon, halved crosswise 1 bunch thyme 1 cup balsamic vinegar Juice of 1 lemon

Preheat oven to 175째C. Fit a large roasting pan with a rack. Place ducks on rack and prick skin all over with a fork, taking care not to pierce the flesh. Season duck all over with sea salt; let stand 30 minutes.

Meanwhile, chop duck wings and neck; set aside. Heat oil in a large heavy bottomed saucepan over mediumhigh heat. Add wings and necks and cook, stirring, until browned. Separate and peel garlic cloves from 1 head of garlic; reduce heat to low and add fennel and garlic cloves. Cook, stirring, until vegetables are soft. Add stock and cook until reduced by half, about 40 minutes.

Strain into a small saucepan; skim fat from surface. Set sauce aside.

Halve remaining head of garlic and crush slightly.

Divide lemon, thyme, and garlic evenly between duck cavities. Transfer duck to oven and roast, turning every 25 minutes, until duck begins to brown.

Meanwhile, mix together vinegar and lemon juice.

Once duck starts to brown, begin basting with vinegar mixture and cook until duck skin is dark brown and meat begins to come away from the breastbone, 2 to 3 hours total.

Remove from heat and let duck stand for 15 minutes.

Meanwhile, reheat sauce over medium heat until warmed through and reduced to desired consistency.

Carve duck and serve with sauce.

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RECIPES

BRANDY FRUIT CAKE INGREDIENTS 1/2 cup butter (room temperature) or 1/2 cup shortening (room temperature) 1 cup dark brown sugar, firmly packed 1 teaspoon lemon extract 2 large eggs 1/2 cup molasses 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon mace 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup milk 1 cup small candied fruit 1 cup candied cherry (use red and green) 1/2 cup small pieces candied citron peel 1 cup chopped dates (can use raisins) 1 cup chopped pecans

Set oven to 165 degrees C. Butter two rectangular loaf pans. Line the pans with foil, then butter. Cream the butter or shortening.

Add in brown sugar; beat until light. Add in lemon extract and eggs and beat well.

Stir in molasses and blend to combine. In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined. Add in milk; beat until uniform. Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well. Transfer/divide the batter between the two pans.

Bake for 1 to 1-1/4 hours or until the loaves test done.

Turn out onto racks to cool.

When completely cooled, wrap well and store in an airtight container.

BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.

Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.

Moisten the cheesecloth with additional brandy every few days for about a week.

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Holiday Bar Guide Roof Top Bars Nest @ Tribe Tribe Hotel, Village Market, Gigiri The Nest at Tribe is located on the roof of the Tribe Hotel. This little outdoor bar is simple, cozy and intimate. There is a full bar available with cocktails costing 500 shillings each. The Nest is well-known for its amazing martinis with flavours like Lemon Grass, Hot Chili Passion and Watermelon! Shisha (pipe) and delicious bitings are also available.

Sarabi Pool & Supper Club Sankara Sankara Hotel, Westlands With sweeping views over the Nairobi skyline, Sankara’s Sarabi Pool & Supper Club is the premier place to see, be seen, meet, eat and of course drink. As night falls, Sarabi Supper Club creates an ambiance of chic relaxation. The electric cocktail menu and the Al Fresco lounge creates a memorable social experience. Dress code is smart casual.

Level 8 Best Western Premier, Hurlingham

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Our own Man About Town Jackson Biko calls it a ‘spaceship project that astronauts decided to change into a bar midway.’ The view of the Nairobi skyline could fool you into believing that you are about to take off too.

To catch a spectacular and vibrant Nairobi sunset, try LEVEL 8. It never disappoints.

The Balcony Villa Rosa Kempinski, Westlands For a romantic and chic evening, visit the Executive Balcony Room and enjoy some stunning views of the Nairobi skyline and if the mood is right, all the luxuries of a great room.

The Balcony offers an exclusive and informal ambience that is recognised as the place to be seen.

Wine & Champagne Bars SALT (formerly WWW) The Junction Mall, Ngong Rd Salt is the ultimate in wine bar concept in Nairobi. The guys behind

the counter know their wine and will gladly match you to your perfect wine or champagne for the evening.

The selection of wines and spirits is from all around the world and also includes over 30 Malt whiskies.

Cold cut platters and imported cheese platters as well as a selection of smoked fish and many other delicacies are also available.

The Champagne Bar Sankara Hotel Westlands The Champagne Bar is somewhere to relax, indulge and watch the world go by. The carefully selected beverage list includes champagnes, champagne cocktails and an extensive array of the finest single malt whiskies. The skyline views can be enjoyed from the bespoke, hand carved Marc Van Rampelberg’s palm wood bar or from the plush low–level lounge seating. The Champagne Bar is designed to oblige. Dress code is smart.

Ocean Basket The Oval, Ring Road, Westlands South Africa’s favourite chain of seafood restaurants Ocean Basket

recently opened its doors in The Oval, Westlands. The champagne and oyster Sunday special adds a fun and light touch to any lazy Sunday outing. The wine bar located on the patio is a fantastic place to sip a glass of Chardonnay while watching the world go by.

Cin Cin @ Fairmont The Norfolk Harry Thuku Rd, CBD The wine bar has a unique blend of contemporary design and timeless elegance. The impressive selection of wines showcases labels from around the world. A cutting-edge menu of delicacies complement the extensive collection. Cin Cin is a warm, cozy space that gives way to a terrace in which several species of birds make home. Experience fine wines and spirits, complemented by flavourful hors d’oeuvres and attentive service.

Fishbowl Bar at Seven ABC Place, Waiyaki Way, Westlands Voted one of Nairobi’s most distinctive restaurants, Seven Seafood & Grill is also renowned for the wine bar located adjacent the main restaurant. The bar menu

HOLIDAY BAR GUIDE

offers a large selection of wines, reds and whites and of course Veuve Cliquot Champagne. The decor is funky, the atmosphere relaxed and the bartenders friendly. A great way to start the evening before heading for dinner.

Cocktails Zing at Dusit D2 14 Riverside Drive ZING is the stylish epicentre of dusitD2 Nairobi and the place to be seen. The chic design includes a stunning central bar, a bistro style front terrace contrasted by a private and cosy rear terrace. A large selection of classic cocktails, wines and champagnes is available as well as a selection of signature concoctions. The uniqueness of the place, together with an unusual selection of cocktails, the charismatic bar team and the hippest DJs in town, are what make Zing the current darling of Nairobi cocktails joints.

restaurant offering a large selection of cocktails and Champagne in an informal yet stylish setting. Que Pasa is a great place to take visitors after visiting the Karen Blixen museum. It is also the perfect place to mingle with the friendly locals for a rowdy night out.

After-Work Bars Brew Bistro & Lounge Piedmont Plaza, Ngong Rd It doesn’t matter what you might be in the mood for, Brew Bistro has it! From craft beers to cocktails to sparklers, pitchers and shooters, it’s all available at Brew. The French Kiss cocktail is especially heart -warming.

The dramatic & energetic bar is a great and popular hangout starting on Wednesdays, when a live salsa band warms up the crowd with popular tunes. A great way to shake it on hump day!

Mercury Lounge ABC Place, Waiyaki Way, Westlands With its bar set against the back wall, towering entrance and tables set lower down in front, Mercury has a bit of a Roman theater feel to it.

Those wanting to be seen, but not heard, will find the bar is the perfect spot to showcase a fancy new outfit while downing a fancy Cosmopolitan.

The extensive cocktail menu includes contemporary cocktails which can be paired with the bar unique Spanish inspired Tapas as well as continental and African cuisine.

K1 Klub House Westlands K1 Klub is one of the funkiest entertainment place in Nairobi where patrons can have a one-stop drinking and eating experience while waiting for the car wash attendants to shine their car. The compound has a bit a multiple personality disorder which is perfect to please large and eclectic groups of co-workers.

From the sports bar to the pool and karaoke bars, there is something for everyone at K1. A large selection of beers served cold to chill out with the boss before heading for the karaoke anyone?

Artcaffe Oval The Oval, Ring Road, Westlands With it’s large full service outdoor specialty cocktail bar boasting over 30 exciting concoctions, Artcaffe Oval is a great hang out for cocktail lovers. Nestled at the centre of Westlands shopping district, it showcases distinctly chic style with a large balcony and a lounge area.

A cool place for a bird’s eye-view of the bustling Westlands area.

Tamasha Nairobi West Nairobi West Stuck in traffic on your way home from work? Stop at Tamasha.

Located smack in the middle of many a young and not so young urban professional’s way home, Tamasha is a great place to stop after work and before heading home. Right around 6 pm is when the place starts to fill up with Benga music lovers, thirsty for a cold beer or a few shots.

Que Pasa Bar & Bistro Karen Shopping Centre, Karen Que Pasa, or What’s Up in English is a busy neighbourhood bar and

Waterhole Bar Ole Sereni Hotel, Mombasa Rd Overlooking the Nairobi National Park, the Waterhole Bar offers a

HOLIDAY BAR GUIDE

unique blend of ambience and breathtaking views. Cafe by day and bar by night fall, it is the perfect spot to enjoy live music as the sun sets over the Ngong Hills. The fine selection of handpicked wines paired with signature bitings, will make any evening just about perfect.

Babalu’s Bar Crowne Plaza Hotel, UpperHill This unique double storey bar is a hip drinking hole which is perfect for loungey cocktails and after-work nights out. Located on the 2nd floor of the Crowne Plaza Nairobi, Babalu’s has a beautiful dark wood winding staircase splitting the two bar levels. Large flat screens dot the wall, airing the latest sports action. The bar is open until 11pm for a drinks with colleagues.

Mombasa Aqua Bar Nyali International Beach Hotel Tuck your toes in the sand and look up at the dark island sky filled with hundreds of shimmering stars and prepare for a new taste sensation trying out Kenyan and International specialties.The Aqua Bar offers tasty wraps, salads, grilled fish, burgers and a selection of Pizzas.

Aquadrom Yul’s Next to Bamburi Beach Hotel Aquadrom Yul’s is perfect for a day’s out with friends and family. Situated next to Bamburi Beach Hotel, Aquadrom has been a favourite hangout since 1989. It is an great venue for a meal, an ice-cream or a tropical cocktail at the Coconut Bar. Bob’s Bar Birgis complex, Links Road, Nyali Bob’s bar is a 24-hour entertainment venue housing a sports bar fully stocked with wide range of beers, spirits and soft drinks. For those looking to dance the night away with locals and like-minded tourists from Britain, Jamaica or China, Bob’s Bar is the place to go.

Forty Thieves Beach Bar Ukunda, South Coast, Diani The only barefoot Bar and Restaurant at the Coast, Forty Thieves is the place to enjoy the Sun, Sand and the Sea. Relax on the comfy lounges spread out along the beach and savour the sensation of powder soft sand and waves lapping your toes while you have a refreshing cocktail, listen to live music, play bar games, watch water sports and enjoy a delicious breakfast or lunch.

Harbour Bar Tamarind Mombasa, Nyali Enjoy delicious Dawa cocktail sundowners overlooking picturesque Old Town Mombasa and the iconic Fort Jesus.

Il Covo Bamburi Next to Kenya Bay Hotel, Bamburi Formerly a holiday house on two floors overlooking the white, sandy Bamburi beach located 12 km North of Mombasa island, Il Covo opened its door in may 2003 and since then has been the top dining and entertainment venue in Mombasa. The lower veranda overlooks the beach, a romantic gazebo just out onto the sea and is fondly called fort Jesus. An ideal spot for a sundowner sipping Negronis in front of a plate of swordfish carpaccio.

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Champagne is one of the most famous drinks in the world; we have all heard of it, even if we have never actually tasted the real thing. To qualify as champagne, a wine must be made in the Champagne region of northern France – about an hour’s drive from Paris. Dom Pérignon, the legendary 17th Century French Benedictine monk, is often wrongly credited as the inventor of champagne. In fact, the famous monk appears to have spent much of his time trying to prevent his wines developing bubbles. Surprisingly, it is the English that played a role in the invention of champagne. From the 16th Century onwards, still wines from the Champagne region of France were exported to England.

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To make these tart and acidic still wines more palatable, the English added honey to the barrels. The sugars in the honey, combined with residual yeasts present in the wines, triggered secondary fermentation, which produced carbon dioxide – the essential gas needed to provide the precious bubbles.

Champagne must be made according to the méthode traditionnelle (traditional method).

The most important aspect of the process is said to be secondary bottle fermentation. This is where a dose of yeast and sugar is added to the bottle of still wine, then sealed with a crown cap – just like the ones used for a bottle of beer. The wine then undergoes

secondary fermentation – a process the French call prise de mousse, which literally means ‘capturing the sparkle’. Remuage the process by which dead yeast cells are gently eased to the neck of the bottle and disgorgement, when the yeast and sediment are released from the bottle are the next steps after which, the distinctive mushroom-shaped cork, which prevents the bubbles from escaping, is finally inserted.

The méthode traditionnelle produces the best sparkling wines in the world, although the process is expensive. Wine-makers around the world often use other less expensive ways of getting the bubbles into wines. The cheapest and most common method is to pump carbon

dioxide into wine, sometimes called the bicycle-pump method, just like the way soft drinks acquire their fizz. Most bottles that state on the label “sparkling wine” are usually made with this method. Another method to make sparkling wine is called Charmat or sometimes referred to as the Italian method.

This is where instead of a secondary bottle-fermentation process as used for champagne, the wines are re-fermented in a large tank before being bottled under pressure to retain the wine’s bubbles.

The French are fervently protective of their champagne as anyone foolish enough to use the word champagne to describe their wine or any other product will

wine text Peter Tilly

Behind the

Bubbles ”I drink it when I’m happy and when I’m sad. Sometimes, I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it if I am; otherwise I never touch it - unless I’m thirsty.”

Madame Bollinger, one of the “grande dames” of French champagne (1884 - 1977).

quickly discover. To avoid litigation other countries label their sparkling wines in variety of ways. In South Africa, Méthode Cap Classique, or simply abbreviated as MCC, is used to denote sparkling wines that are bottle-fermented. In Germany, Sekt is the generic name for sparkling wines. Cava is the name of a Spanish wine producing area in the Penedés region and has become synonymous with sparkling wines from that country. Italy produces more sparkling wines, or as they call them Spumante, than any other country. Metodo classico on the label denotes a sparkling wine made in the traditional method including secondary bottle fermentation.

In Kenya we are lucky because

we have available sparkling wines from many different countries. The famous Champagne house wines are now available here, including from Mumm, Taittinger, Veuve Clicquot, Laurent-Perrier and Moet & Chandon. They all cost between KSh 6, 000 and KSh 10, 000 per bottle.

From Spain we have Cava from the two giant companies making sparkling wine in the traditional method: Freixenet and Codorníu, which cost between KSh 2, 500 and KSh 3, 500 a bottle. From Italy, a large number of Prosecco’s can be found on supermarket shelves, some costing less than KSh1, 000 a bottle.

From South Africa there are many MCC’s and other sparkling wines available starting at less than KSh 1,

000 to over KSh 6, 000 a bottle. If you want something with a Kenyan flavour as well as excellent quality then try the Mara Celebration MCC wines available for about KSh 6, 000 a bottle.

Peter is a wine educator and consultant. He teaches accredited courses from the Cape Wine Academy South Africa including certificate and diploma levels. He has lived in many African countries including Uganda, Zambia, Mozambique, Sudan and South Africa. His motto is, “wine is about pleasure and not to be taken too seriously!”.

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WINE CHICK TEXT AGNES PEILLET

THE MORNING AFTER ’As my heart was slowly inching closer and closer to perfect happiness, I remembered my mother’s almost scientific cure to short-circuit the after-effects of excess drinking.

L

ast week my girlfriends suggested we go for a Holiday-season-kick-offdrink at Caramel. I went along. That’s because I have selective memory, or the ability to remember some facts (going out with my blonde girlfriends is fun) while forgetting others (going out with my blonde girlfriends is dumb).

Hoping I could outsmart my friends, I suggested we order Champagne. At a gazillion shillings a bottle, the bubbly is a deal breaker, at least for me. However, my big bang theory failed like a glass of flat champagne. The blondes have real jobs, real end-of-year bonuses and bottomless wallets to match.

I suppose after the third mushroom-shaped cork had been popped and the bubbles downed and burped, I could have put my hand up and ordered water. But as my heart was slowly inching closer and closer to perfect happiness, I remembered my mother’s almost scientific cure to short-circuit the after-effects of excess drinking.

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The ‘Half-Baked Method’ Step 1: Clear — Stumble to the bathroom and eliminate. If you feel like hell, that’s because booze is toxic. So housecleaning should be your first order of business. Reverse park on the toilet seat, pee, flush.

Then, and to be used sparingly and only in extreme cases, forward park in front of the toilet. Kneel down, pull your hair back, use the finger.

While on all fours, picture Nicki Minaj in Anaconda and embrace your inner lioness. Wipe. Repeat. Brush your teeth.

Step 2: Hydrate — Make for the kitchen to rehydrate and cook.

Where booze is involved H20 is your BFF. Gulp down five glasses of water in under three minutes quickly followed by a Morning Relief formulation Alka Seltzer. Plop, plop, fizz, fizz is music to the ears.

Step 3: Hair of the Dog— Retrieve a bottle of bubbly from the shelf for a champagne-infused hangover mask. In a bowl, mix a shot glass

full of clay powder, 1/2 shot glass of champagne, preferably organic, and 1/2 shot glass of cream or plain yogurt and a few drops of essential oil. Resist the urge to drink it. Just doesn’t work. Trust me.

Step 4: Clean-up — Take a long, hot shower. No Champagne shower please. I don’t care how hungover or rich you are, that’s just plain obnoxious. As you step out, avoid mirrors at all cost. The fact that your skin feels as dry as smoked fish should be enough to remind you that your face is probably as puffy as a puffer fish and that the dark circles under your eyes have morphed from bags to oversized suitcases.

Step 4: Butter up — From your neck to between your toes cover your entire body with a mixture of aspirin-infused moisturizer. My mother’s advice: if it works for your head why not try in on your skin.

(No comment) If necessary, use shovels of the stuff. Next, treat your face. Apply the whole champagne hangover mask. Leave until you can’t

stand it anymore, or your husband walks in to give you the drinkingwith-moderation lecture—whichever comes first.

Step 5: Coach potato time — Get into your pjs, veg out in front of the TV for the rest of the day. Oh look, Hangover 2 is on!

Step 6: Santa — Before passing out, and while your transgressions are still fresh in your mind, plan your letter to Santa.

Dear Santa, I know that you know that I have been a bad girl last night.

Before you judge, remember that the Festive season is a celebration of YOU! We drank to your health last night. Also consider that I practice yoga, five times a week. If that doesn’t redeem me in your eyes then I don’t know what will. Oh and I promise it won’t happen again.

From now on, I’ll be very, very good.

Please consider moving my name to the other side of Bad. There is no telling what I might do if you don’t.

Cheers!

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NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 YEARS. EXCESSIVE ALCOHOL CONSUMPTION IS HARMFUL TO YOUR HEALTH

CHAMPAGNE PICKS TEXT AGNES PEILLET

Want to splash some of your hard-earned cash but can’t tell your Veuve from your Moet?

Fear not, we have the lowdown on all the different brands you can get in Nairobi.

CHAMPAGNE LAURENT PERRIER BRUT This elegant Champagne is memorable for its freshness and finesse - a perfect introduction to the unique spirit of Laurent Perrier.

A perfect apéritif Champagne to serve by the glass, selected by HRH the Prince of Wales (Royal Warrant).

A lovely blend of Chardonnay, Pinot Noir and Pinot Meunier. Available from Viva Global (www.viva-global. net) MUMM CORDON ROUGE BRUT This brightly sparkling, light golden yellow Champagne is a blend of Pinot Noir, endowing the wine

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with a structure and strength that is enhanced with a Chardonnay blend that ensures both finesse and elegance. The fruity, sharp and wellrounded notes of Pinot Meunier (25%) complete the blend. Perfect paired with with toasted brioche topped with pate or salmon. It is also lovely served with lamb, baked potato ratatouille or fish satay. For more information contact Pernod Ricard (pernod-ricard.com) MOËT IMPÉRIAL Created in 1869 Moët Impérial is the House’s iconic champagne.

Vibrant, generous and alluring, it embodies Moët & Chandon’s unique

style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity. For more information contact LVMH lvmh.com VEUVE CLIQUOT The initial notes of fruit are followed by more discreet aromas of brioche and vanilla. This champagne offers the perfect balance of finesse and forcefulness. For more information contact LVMH lvmh.com ARMAND DE BRIGNAC BRUT This is a marvelously complex and full-bodied Champagne has a fresh and lively bouquet of light floral

notes. The Brut Gold also displays a sumptuous, racy fruit character sublimely integrated with the wine’s subtle brioche accents. It is pressed from a perfectly balanced blend of Chardonnay, Pinot Noir, and Pinot Meunier wine. Available from Viva Global (www.viva-global.net) CLAUDE BARON This delicate drink carries the hint of pale straw with lovely beads.

Brioche and stoney minerals echo on the nose. Dry, with lemons, granny smith apples and touch of stoney minerals on the palate. For more information contact The Wine Shop facebook.com/TheWineShopKenya

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WINE PICKS TEXT AGNES PEILLET

Want the bubbles but can’t afford to fork out for the expensive stuff?

These top notch sparkling wines ensure you impress your guests without the crazy price tag SPARKLING WINES MARA CELEBRATIONS CUVÉE BRUT Mara Celebration is a limited edition, handmade Sparkling wine. A delicate blend of Pinot Noir, Pinotage and Chardonnay, the wine boasts small delicate bubbles from secondary fermentation in the bottle, a racy zestiness from crisp acidity and rich fruit. Available from MIA Wines (www.miainternational.co.ke) HARDYS STAMP OF AUSTRALIA SPARKLING CHARDONNAY PINOT NOIR Made from the same grape varieties used in the production of Champagne this wine is a lovely crisp fizz with refreshing fruity character.

Gentle pressing of fruit ensures minimal extraction of phenolics

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giving it a soft palate. Primary fermentation on light solids and 100% malolactic fermentation gives added complexity and creaminess. A fresh acidity ensures the palate finish is crisp and dry. This wine pairs well with seafood such as oysters. It is also perfect served with a cheese platter.Available from The Wine Shop facebook.com/TheWineShopKenya VEUVE DU VERNAY BRUT This sparkling wine is a reflection of the French way of life; sophisticated, spontaneous, romantic, elegant and chic. It is light with delicate apple and pear flavours. Its sweetness makes any table festive. This sparkling wine is a good candidate to pair with fruit dessert or to enjoy as an apéritif. It is light with delicate

aftertaste.

Available from The Wine Shop facebook.com/TheWineShopKenya B AND G SPARKLING CHARDONNAY Straw yellow with golden highlights, this sparkling Chardonnay has fine and regular bubbles. This flavourful, well-balanced wine has a long and refreshing finish. It is fine elegant and intense and dominated by fruity aromas of white fruit including peach and apricot.

Available from The Wine Shop facebook.com/TheWineShopKenya VAN LOVEREN PAPILLON BRUT This dry sparkling wine is light with whiffs or citrus, peach and apple.

This wine pairs well with seafood

such as oysters or shellfish. It is also great served as an apéritif.

Available from Slater & Whitaker (www.swkenya.com) BLUE NUN GOLDEN EDITION Gold Edition is a high quality sparkling wine with a full rounded flavour. The 22-carat Gold leaf pieces trapped in the bottle to highlight the wine’s natural effervesnce make it truly unique. Its lightness and elegance make it a great wine for apéritif. It also pairs well with hors d’oeuvres and light meals. Available from MIA Wines (www.miainternational.co.ke)

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MAN ABOUT TOWN TEXT JACKSON BIKO ART MOVIN WERE

HAPPY BUBBLES Champagne is a happy drink, not just sometimes, but all the time 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.

T

hey must be celebrating something. Hell, someone is always celebrating something somewhere.

That’s how precious life is.

The man – the one with a monstrous timepiece the size of my one-year old son’s skull – gleams as he holds a bottle of champagne, squinting at the label. The waiter stands at a respectful distance, donning a small polite smile below his moustache. His audience of three wait in such anticipation, I swear I’m tempted to pound my table in a drum-roll. Big Timepiece finally nods appreciatively. The rest breathe again. The room seems to sigh with relief. There is a resounding pop. The bottle froths. Bubbles are poured into flutes. Glasses are raised towards the fancy chandelier; “To the god’s of good fortune!” There is laughter all around. Everyone seems so happy. Everyone seems so affectionate and content.

That’s how people behave around champagne. It’s almost like champagne dictates that you must be happy. Like a directive. Because I spend a lot of time stalking humans in bars and lounges, documenting how they behave around (and with)

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alcohol, I’m always fascinated by the distinct reaction and emotion champagne evokes.

Wine is a drink that can be suited for a variety of situations, happy, sad, non-committal, it morphs according to the mood at hand. I have seen couples try to solve a problem over wine; I have seen a group of stiff suits (most likely lawyers or auditors) stand in a corner at a company function, cradling glasses of Merlot and forcing chuckles to seem sociable even when their brows say something different; I have also seen many a group of girls on a nightout sipping bottle after bottle of pinotage.

The raison d’être of of spirits also tends to mutate according to the scenario. Men will sit alone in bars, staring down into their glasses of single-malt, in search of answers.

Brandies will be cracked open after a long raucous dinner party. A secret hip flask filled with your poison of choice, might be the only thing that gets you through the working day.

But not champagne. Nobody ever pops a bottle during hard times.

When you turn up and see a bottle sitting in a shivering ice bucket, you always know good news isn’t far

away. You see it on the faces of the drinkers. You hear it in the timbre of their voices. You smell it off the air around them. Champagne is a happy drink, not just sometimes but all the time.

But there are rules. First, unless you are shooting a rap video, you can’t pop the cork too loudly; it’s crass. You unfoil it, you twist the bottle, and you uncork it with a thud. You don’t freeze champagne; you place it in an ice bucket. If it tastes like grape juice it most likely isn’t champagne but sparkling wine.

In fact, if it isn’t from Champagne, France then it’s not champagne. And lastly, you can’t place ice-cubes in your champagne. You just can’t.

Big Timepiece’s date – a moonfaced girl with a brittle-looking nose – is giggling at something, while leaning on the bar counter of The Champagne Bar at the Sankara Hotel where all this is unfolding. The girl’s bubbles keeps rising relentlessly in her flute. Laughter fills the room, pushing out any other emotion apart from happiness. I sit at the corner, in one of those lounges and feel the happiness slowly infect my whiskydrenched heart.

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MIXOLOGY

ITS ALL ABOUT THE Fizz

SUDDEN HEADACHE

CHAMPAGNE MOJITO

Don’t let the name scare you! This delicious drink is prepared with easy to find alcohol and is super easy to mix!

A simple yet elegant holiday drink.

Ingredients: Ice 45 ml mango nectar or juice 30 ml silver tequila 22 ml triple sec 22 ml fresh lime juice 440 ml Simple Syrup 75 ml chilled demi-sec Champagne Instructions: Add all of the ingredients except the Champagne to a cocktail shaker filled with ice and shake well. Strain into a chilled flute and top with the Champagne.

Ingredients: 3/4 cup sugar 3/4 cup water 1 1/2 cups packed mint leaves 6 limes, cut into wedges 2 cups light rum 3 cups Champagne or sparkling wine Instructions: In a saucepan, combine the sugar and water and cook over high heat until the sugar has dissolved. In a pitcher, combine the sugar syrup, mint leaves and lime and muddle with a spoon. Add the rum and stir.

Pour into champagne flutes about two thirds full. Top with Champagne, garnish with the mint sprigs.

From the traditional Mimosa to the more audaciously-named Sudden Headache, Champagne cocktails are perfect for your holiday parties or any occasion!

FRENCH 75

MIMOSA

Inspired by a light World War I French field artillery gun with a vicious rate of fire, the French 75 is a champagne-and-liquor combination with a lot of kick.

Popular with the ladies, Mimosa is perfect for breakfast or brunch. The classic mimosa is excessively simple, refreshing and has hair of the dog qualities to it. Two parts orange juice to one of Champagne.

Ingredients for 2 mimosas

Ingredients: 15 ml Lemon juice 1 tsp Sugar 60 ml London dry gin or cognac Champagne, chilled Glass: Collins Instructions: Add the lemon juice and sugar to a shaker and stir to combine. Add the gin and fill with ice. Shake, and strain into a Collins glass filled with cracked ice. Fill slowly with Champagne.

Ingredients: 60 ml of freshly-squeezed orange juice 120 ml of Brut champagne Instructions: Fill champagne flute 2/3 full with fresh-squeezed orange juice and top up with Brut champagne and voila!

For a Mimosa with added kick and complexity, add a dash of orange bitters or a teaspoon of Grand Marnier.

WELLNESS TEXT AMY SELBACH

TIP YOUR glass NOT the SCALES Excess is everywhere when it comes to the holiday season. No matter what country you hail from, there seems to be a different party every day of the week between late November and early January. “The more the merrier” does not just apply to people but to food and drink as well. Every holiday season, the average person gains between two to four kilos. Unfortunately, the sad truth about fat is that it is much easier to put on than it is to take off. Here are a few tips to help you battle the bulge this holiday season.

1. Eat a healthy dinner before you go to a party Don’t arrive to that holiday party on an empty stomach. When you are starving you are likely to eat anything that comes your way. And, most of the things coming your way at a holiday party are filled with sugar, fat and salt. My favourite quick bites before a party, especially one where you will be drinking alcohol, are hydrating salads like cucumber salads or raw capsicum salads. Drink a healthy smoothie on your way so you feel hydrated and satiated when you arrive.

2. Make Food Trades You want to enjoy your favourite holiday foods but you don’t want to gain weight. I completely understand. The holidays trigger

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emotions of childhood, family traditions and our favourite fun recipes. A great way to still have the foods you love is to make sure you cut out the things that aren’t so important to you. For example if you are going to a party that night, don’t have the bread with your soup for lunch, cut out your afternoon latte and skip your afternoon snack. You have just saved 400 calories that you can apply to something way more fun like a slice of pie or a peppermint martini.

3. Start exercising BEFORE the New Year.

Every January people flock to gyms and fitness studios determined to finally lose those last 10 pounds.

I witness this first hand at my own studio every year. But what if people

starting flocking in every December instead? That statistic that the average person gains 2 to 4 kilos over the holidays alone would no longer apply. How awesome would it be to have even less to lose going into the New Year because you had already lost some or avoided gaining it because you started in December?

Exercise is the only way to truly burn off calories from eating holiday goodies, so start early.

4. Cut Your Drink Calories in Half.

This is one of my favourite tricks for staying hydrated and cutting calories in your beverages. If you are drinking wine make it a spritzer by adding ice and soda water (Let’s face it—no one is drinking “fine” wine in Nairobi but if you are, dismiss this tip). If you are drinking a cocktail think of replacing your tonic or juice with soda water and a twist of lemon or lime. If you have access to quality essential oils, grapefruit essential oil can make an instant greyhound without the calories (it’s also an appetite suppressant). Wild orange essential oil can make it a screwdriver and others such as lemon, peppermint and lemongrass can also add an interesting twist to a cocktail with no calories and numerous health benefits.

My favourite quick bites before a party are hydrating salads like cucumber salads.

Amy Selbach is the founder of the Taut Body Technique and owner of Taut Body Fitness Studio in Village Market Shopping Center, Gigiri. She is a certified holistic health coach, personal trainer and Pilates and Barre instructor, specializing in cross-training, holistic nutrition and weight loss.

As a new mom, she can relate to the journey of weight-loss and staying fit during pregnancy and post pregnancy.

She also conducts workshops on brand-building, and entrepreneurship through workshops and business incubators.

Contact her at amy@tautbod.com

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Indulge in the finest pastries, cakes and bread. Visit us at ABC Place and the Village Market for freshly baked, irresistible and wholesome products.

Web: www.tiramisubakery.co.ke Tel: 0702 993254 / 0726 694547 / 0727 384310

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DESSERT text Yobdar Bakri

giddy for GINGER BREAD From cute cookies to edible construction projects, gingerbread is the epitome of Christmas baking and the gingerbread man its poster child, man. Spatula master Yobdar Bakri reveals the story behind the classic Gingerbread Man and its Swiss version.

Over centuries, holiday baking has evolved into many shapes and figures other than circular, diskshaped biscuits, cakes, or breads.

More specifically, many baked goods made for the Christmas season take our intrinsic David Shape (head, torso, arms, and legs) to another level in the baking oven.

The Gingerbread Man This classic biscuit is probably the most popular and recognisable man in the whole world, after Brad Pitt that is! A cookie made of gingerbread and shaped as a short, chubby human it it is often decorated with drops of coloured icing. In its most “original” form, the Gingerbread Man is a crispy ginger and honey biscuit formed or cut out into a humanoid shape with rounded arms and legs.

To make their appearance more lifelike, some Gingerbread Men have sleeves, shorts, t-shirts, or neckties painted on them with icing.

Sometime during the 16th century, foreign dignitaries were the first to have Gingerbread Men bestowed upon them as a gift. In England, Queen Elizabeth I used to have her bakers mould gingerbread dough into figures resembling

her distinguished guests! The gingerbread man is a favourite among home bakers as is an easy project to tackle with kids during the Christmas break.

Grittibänz In Switzerland, a Grittibänz is a speciality baked from sweet white bread dough during Advent Season leading up to Christmas.

On Christmas day, the strangely shaped bread it is handed out to friends and family. The tradition can be traced back to the middle ages when Swiss children were either given a horn-shaped bread roll or a woman-shaped one. Over the years the woman became a man and became known as Grittibänz. The name Grittibänz comes from the old Swiss-German word ‘Gritte’, meaning

bow-legged and ‘Bänz’, a shortened form of the name Benedict, which also came to refer to ‘a man’. The dough is roughly formed into the shape of a person with raisins or nuts for eyes and buttons and sometimes decorated with coarse sugar. The “male” figure in the batch is meant to represent St. Nicholas (Santa Claus), who is honoured on the 6th of December. Grittibänz takes innumerable human-like shapes and usually measures 20-30cms long.

Yobdar Bakri owns and runs Deliciousness bakery which specialises in Swiss homemade gourmet cookies. For more deliciousness, check out Deliciousness’ Facebook page Deliciousness – or call 0714.366.152.

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Buon appetito!

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