Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Reviews / Hotels / Grootbos Part 2 – the food

Grootbos Part 2 – the food

by Jeanne Horak on June 10, 2013 8 Comments in Hotels, Reviews, South Africa

GrootbosLights © J Horak-Druiff 2013

In Part 1 of this series I told you all about the fantastic accommodation, facilities and activities at Grootbos private nature reserve.  In Part 2, we get on to the important stuff – the food!  As I mentioned previously, nightly rates at Grootbos include breakfast, lunch and dinner every day – although I have to say that you would need a healthy appetite to manage all three meals every day!  The kitchen is in the capable hands of chef Duane Lewis, who is fortunate enough to have all his fresh herbs produced by the on-site Growing the Future project, as well as much of the  organic eggs, honey, fruit, vegetables and pork used in the Grootbos kitchens.  With all of this incredible produce available, it’s no surprise to find that Chef Duane changes the menu on a daily basis, so even if you are enjoying an extended stay at the resort, there is no chance of your getting bored with the menu.

As we were fortunate enough to spend two nights at Grootbos we had ample opportunity to see what the kitchen could do.  There are two main restaurants on site (the Garden Restaurant at the Garden Lodge; and Red Indigo restaurant at Forest Lodge, which is where we ate).  There are also a couple of other special dining venues, including the picture-perfect boma where you can enjoy a traditional African braai under the milkwood trees, lit by lanterns and twinkly fairy lights – a wonderful treat for a special occasion. Here’s what we ate during our stay…

BREAKFAST AT GROOTBOS

Breakfast was served in the Red Indigo restaurant, a long, airy space with windows running the entire length of the room, giving you a fantastic view over Walker Bay.  There is also an outside deck and on a warm morning, eating outside is glorious, surrounded by the sound of birdsong under the African sun.  There is a breakfast buffet featuring cereals, seeds/nuts, dried fruit, excellent freshly-squeezed fruit juices, fresh breads & pastries, gorgeous fresh fruit platters & skewers, as well as cold meats, cheeses and smoked salmon (hurrah!).  Once you have had your fill from the buffet, you are also offered the option of choosing something from the hot breakfast menu, and on the first morning, Nick chose a full-English options, complete with bacon, sausages, hash brown potato, mushrooms, tomato and eggs cooked to order; while I wisely chose the eggs Benedict, served on a fluffy toasted muffin, smothered in excellent hollandaise sauce and with a perfectly runny yolk at its centre.  Utter heaven. On the second morning when we sat outside, we both had the smoked salmon on crushed potatoes – another indulgent breakfast treat and as pretty as a picture.  I especially loved the little mini poppadum basket in which the smoked salmon was served.

 

GrootbosBreakfastRoom © J Horak-Druiff 2013

 

GrootbosBreakfastBuffet © J Horak-Druiff 2013

 

GrootbosBreakfastFruitSkewers © J Horak-Druiff 2013

 

 

 

GrootbosFruitBreakfast © J Horak-Druiff 2013

 

GrootbosEnglishBreakfast © J Horak-Druiff 2013

 

GrootbosEggsBenedict1 © J Horak-Druiff 2013

 

GrootbosEggsBenedict2 © J Horak-Druiff 201

 

GrootbosBreakfastDeck © J Horak-Druiff 2013

 

GrootbosBreakfastFruit2 © J Horak-Druiff 2013

 

GrootbosBreakfast2Salmon © J Horak-Druiff 2013

 

LUNCH AT GROOTBOS

A light lunch is served every day in the restaurant, for those who can take time out of their busy relaxation schedule – and who have left space after the sumptuous breakfast! There is a gloriously fresh salad buffet, as well as various freshly baked breads to start, followed by a choice of three main courses.  Both Nick and I chose the calamari steak which was served on risotto and was almost fork-tender and juicy.  I particularly loved that the meal was light and that the portions were moderate – all the better to leave space for dinner!  There were also two desserts to choose from – Nick went for the chocolate ice-cream, which came garnished with a translucently thin slice of crisp pineapple (genius!  Have to try this at home.).  I chose the polenta cake with tropical fruit compote and salted caramel ice-cream (I had originally asked if I could have just the ice-cream on its own but was informed by the waitress that it was only possible to have that ice-cream if I also had the cake.  Okeydokey.)  The cake was surprisingly light though, and in the end I was pleased to have had it.  The caramel ice-cream was all caramel and no salt, but had a good creamy texture nonetheless (and Nick’s chocolate ice-cream was excellent). If you simply can’t bear the idea of tearing yourself away from the beach for lunch, Grootbos also provides a pre-packed picnic basket service, so you can enjoy your lunch while dipping your toes in the Atlantic Ocean.

 

GrootbosLunchRoom © J Horak-Druiff 2013

 

GrootbosLunchSalad © J Horak-Druiff 2013

 

GrootbosLunchCalamari © J Horak-Druiff

 

GrootbosLunchIceCream © J Horak-Druiff 2013

 

GrootbosLunchPolenaCake © J Horak-Druiff 2013

 

DINNER AT GROOTBOS

Dinner at Grootbos is a lovely leisurely affair.  Each night, you are invited to enjoy a meal consisting of an amuse bouche, starter, soup, palate cleansing sorbet, main and dessert, all included in your room rate – only drinks are extra.  The menu changes daily according to what is available, although the tom yum soup and the cheese board are permanent fixtures. The dining area is candlelit and serene – there is background music which is never intrusive, and if you sit near the bar area you also enjoy the benefits of the crackling fireplace.  On our first night, we ordered a bottle of locally-sourced Creation Viognier (R180) from the extensive wine-list, which also features many other Hemel en Aarde Valley wines (such as Paul Cluver and Hamilton Russell) and a fair selection of wines by the glass.  The amuse bouche (which I forgot to note down – bad blogger!) was accompanied by excellent wholewheat dinner rolls and a bowl of olive oil and balsamic vinegar for dipping. I started with a small but perfectly former perfect fishcake on a slick of lemon mayo, while Nick had a tomato and basil salad with croutons and shavings of Parmesan. We both had the cream of mushroom soup which was thick, full-flavoured and satisfying.  For mains, I had the Karoo lamb loin with baked peach and a cauliflower & gruyère puree – although it was the cauliflower and gruyère puree that originally caught my eye, it was the tender and herby Karoo lamb paired with the sweetness of the peach that still lingers in my memory.  Wonderful.   Nick had the pan-fried linefish with roasted corn, Napolitana sauce, and focaccia. The roasted corn added a great smoky flavour, but Nick said he would have preferred more fish and less focaccia – still, a very tasty and attractive dish.  Dessert for both of us consisted of a lemon tart served with chocolate ice-cream.  The tart shell was excellent – buttery and crumbly – and I loved the smooth texture of the filling, but for me it was too sweet and not lemony enough – more condensed milk than lemon curd.  But I was very taken with the honeycomb bits scattered all over the plate, which was heavy with the flavour of real honey.

 

GrootbosDinnerRoom © J Horak-Druiff 2013

 

GrootbosBreadAmuseBouche © J Horak-Druiff 2013

 

GrootbosCreationViognierWine © J Horak-Druiff 2013

 

GrootbosFishcake © J Horak-Druiff 2013

 

GrootbosDinnerTomatoSalad © J Horak-Druiff 2013

 

GrootbosDinnerMushroomSoup © J Horak-Druiff 2013

 

GrootbosDinnerLambLoin © J Horak-Druiff 2013

 

GrootbosLinefish © J Horak-Druiff 2013

 

GrootbosDinnerLemontart © J Horak-Druiff 2013

 

For dinner on our second night we started with an amuse bouche (noted down this time!) of tempura asparagus – a wonderful way to eat these vegetables and not used nearly often enough.  For our starters, we both chose the ostrich terrine with toasted brioche and berry chutney.  Ostrich makes a wonderfully meaty and flavoursome terrine, and it paired very well with the sweet berry chutney. For the soup course, Nick tried the tom yum which was hot, sour, steamy and pronounced delicious; while I went traditional with a creamy leek and potato soup. For my main I had to have the sous vide pork belly with flash fried green beans, and a butter bean puree; while Nick opted for pan-fried prawns with a deconstructed salad Nicoise.  The pork belly (as the waitress had correctly warned me when I ordered) was not crispy, but rather the unctuous, tear-apart-with-your-fork consistency that sous vide cooking brings, and packed with flavour. I loved the combination of soft pork, crispy beans, sweet balsamic reduction and the earthy note of the beans.  Nick was impressed with the size and juiciness of his prawns too – evidenced by his reluctance to share with me! For dessert, Nick could not resist the lure of the chocolate fondant with salted caramel ice-cream, a decadent plateful of chocolate; while I chose the cheese selection with home-made fruit compote, which included a delicious cumin-studded cheese.

 

GrootbosDinnerAmuseBoucheAsparagus © J Horak-Druiff 2013

 

GrootbosDinnerOstrichTerrine © J Horak-Druiff 2013

 

GrootbosDinner2Soup © J Horak-Druiff 2013

 

GrootbosDinner2Prawns © J Horak-Druiff 2013

 

GrootbosDinner2Pork © J Horak-Druiff 2013

 

Grootbosdinner2ChocFondant © J Horak-Druiff 2013

 

GrootbosDinner2Cheese   J Horak-Druiff 2013

 

Overall, I found the food at Grootbos to be very impressive – all the ingredients were outstandingly fresh and care had been taken with the plating.  Although nothing here was particularly cutting-edge or ground-breaking, there is a lot to be said for nicely presented food that has not been messed about with too much – which is exactly what chef Duane and his team have succeeded at so well.  I also appreciated that despite the length of the dinner menu, all the dishes were relatively light and correctly portioned, and I did not stumble away from the table vowing never to eat again because I was so full.  I also have to mention that the staff were exceptional.  I have never seen so many friendly and smiley staff members, all of whom seemed genuinely keen to hear what we had enjoyed about the meal and the resort.  Staff training was also excellent, as questions about the menu were easily answered and plates were not cleared until both of us had finished our food.

PRACTICAL INFO

Grootbos is situated about 120km from Cape Town, on the slopes above De Kelders and Gansbaai.  Nightly rates start at about R1,600 per person per night in low season, rising to over R2,900 per person per night in high season –  but remember that these prices include a welcome drink upon arrival, luxury accommodation, three meals per day as described above, and the activities I specified previously as being free.   Grootbos often run specials (like their Month of Love promotion in February) or last-minute deals where you can get 50% off their room rates if you call 48 hours or less before arrival to reserve your room.

Other bloggers who have written about the food Grootbos include Candice, Kit, Tandy and Food Blog CT.

 

DISCLOSURE:  I enjoyed my stay as a guest of Grootbos but received no other remuneration to write this post and all opinions are my own. 

 

Grootbos Private Nature Reserve
Tel:  +27 28 384 8000
Fax:  +27 28 384 8042
Email: [email protected]

More deliciousness for you!

  • Galvin Bistrot de Luxe [CLOSED]Galvin Bistrot de Luxe [CLOSED]
  • Rhubarb and ginger clafoutisRhubarb and ginger clafoutis
  • Iced chocolate crunchies for a Christmas cookie swapIced chocolate crunchies for a Christmas cookie swap
  • Cooksister-tomatoToo much information – let’s get random!

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Saturday Snapshots #250
Black squid ink pasta with chorizo & basil and a Foodies Larder hamper »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kit says

    June 10, 2013 at 7:31 pm

    Great to see your pictures and hear about what you ate! Our food was also lovely and not one dinner dish (apart from the tom yum soup) was the same as yours, so I think they do very well with variety.

    Reply
  2. Yvette says

    June 10, 2013 at 10:30 pm

    This post should come with a major warning “Images and narrative will make you very hungry and make you want to back a bag, grab your passport and make your way to Grootbos”.

    Reply
  3. Krista says

    June 11, 2013 at 12:14 am

    Oh my gosh, everything, and I mean EVERYTHING looks fantastic!! My favorite bit would have to be breakfast. I’m such a breakfast girl. I adore Eggs Benedict, especially with salmon (swoon!) and the sounds of that smoked salmon on crushed potatoes has me pining. 🙂

    Reply
  4. Tandy says

    June 11, 2013 at 6:21 am

    thanks for the link love 🙂

    Reply
  5. Emma Howard says

    June 11, 2013 at 11:20 am

    Seven years ago I had the best steak I have ever eaten at Grootbos. Glad to see the food is still as fantastic!

    Reply
  6. Rosa says

    June 11, 2013 at 7:24 pm

    A fabulous place! The view is stunning and the food is mouthwatering.

    Cheers,

    Rosa

    Reply
  7. Aniko says

    June 11, 2013 at 11:23 pm

    Jeanne, all of the foods look amazing! But my favorites are calamari steak and polenta cake…. Have You asked the recipes? 🙂 I love your photos, brilliant again!

    Reply
  8. Andrew says

    June 18, 2013 at 3:16 pm

    mouthwatering – and that’s just the descriptions. Wonderful photos, really capturing the feel of the place and the delicious food… really hankering to go back (after all its been YEARS!)

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes
  • Cauliflower steak Welsh rarebit

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Oxtail and red wine potjie
Jan Ellis pudding - a classic South African dessert
Gem squash 101: how to find them, how to grow them, how to eat them!
Beef, broccoli and udon noodle stir fry from "The Japanese Larder" by Luiz Hara

Featured on

Also available on

🌷🌷🌷 It’s tulip season in London! Every 🌷🌷🌷 It’s tulip season in London!

Everywhere you look, these long-legged floral supermodels are adding a splash of colour to parks and gardens and I just can’t get enough of them! It’s easy to see how they inspired a collective buying frenzy in 17th Century Holland, called “tulip fever”, but today there are less dramatic ways to enjoy them. Here are a couple of suggestions of where to see them at their best:

🌷 The ultimate tulipalooza is the annual opening of Keukenhof gardens outside Amsterdam where 7 million (!) bulbs burst into life each Spring. This year the gardens are open 24 March-15 May (click on the link in my bio for FAQs and my top tips for visitors)

🌷In London, Kew Gardens always has spectacular displays of tulips; but you can also see excellent and free tulips in most of the Royal Parks such as Regents Park. 

🌷The Hampton Court Palace tulip festival is on until 2 May and the Hever  Castle’s Tulip Celebrations until 24 April - both within easy reach of London.

🌷The Morges Fete de la Tulipe in Switzerland takes place every year against the spectacular backdrop of Lake Geneva - it is on until 8 May this year.

I spotted these spectacular red frilly parrot tulips beside St Paul’s Cathedral yesterday 🌹 Where is the best display of tulips that you have ever seen?
MASALCHI BY ATUL KOCHHAR - pan-Indian street food MASALCHI BY ATUL KOCHHAR - pan-Indian street food restaurant in Wembley

Remember to save this post so you can find it later! 🔖

[Invited] If you thought Brick Lane and chicken tikka masala or madras were all there is to know about the food of the Indian subcontinent, think again! In the shadow of the Wembley arch,  @chefatulkochhar has opened his first casual dining restaurant,  showcasing the rustic, spicy, diverse street foods of India. 

Highlights when I visited included:
1. Carrot halwa
2. Papdi chaat
3. Chicken 65
4. Tandoori broccoli
5. Smoky aubergine chokha
6. A snap of all our mains - you can read all about these and more in the full review on my blog - click the link in my bio or go to:
 https://www.cooksister.com/2022/04/masalchi-atul-kochhar-indian-wembley.html

What is your favourite dish from the Indian subcontinent? Let me know in the comments 🌶🌶🌶
🍒🌸 It’s cherry blossom season! 🍒🌸 T 🍒🌸 It’s cherry blossom season! 🍒🌸

There is no season in London that I love more than cherry blossom season! From March through to April, trees in various parks and gardens in London put on an amazing display of delicate pink and white blossoms - and everything in the city seems a little more magical. This particular tree near St Pauls must be among London’s most photographed, and it’s not hard to see why 💕

Did you know that...

🌸cherry blossoms are Japan’s national flower and are known as Sakura 

🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The  Welsh language Cymraeg is the oldest language in Britain, at about 4,000 years old!

🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2022 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2022 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT