Two Oceans Restaurant

Trading Notice – Renovations

Two Oceans Restaurant — Tue, 21 Feb 2012 14:41:40 +0000

Two Oceans Restaurant will be undergoing a renovation during the winter months. We will be closed from 1st June 2012 till early July 2012.

The project will be managed by Source Interior Brand Architects.

Founded by Jeremy Stewart, Evon Smuts and Andrew Merrington in 2002, Source Interior Brand Architects offers a total design package. With studios in both Johannesburg and Cape Town, their team consists of architects, interior designers, stylists, space planners, technicians and project managers. The team has extensive experience in hospitality & leisure, workplace, civic and retail design. All whom are driven by a passion for creating and delivering innovative design and unprecedented value. With 30 years international design experience, the key members at Source Interior Brand Architects have been involved in numerous award winning architectural and interior design projects.

The company‟s philosophy is based on passion and excellence in all aspects of the design and build process. The company combines extensive industry experience with youth and new ideas to ensure that it remains on the cusp of creative design with projects that are commercially viable and sustainable.

Two Oceans donates R13,000 to HOKISA

Two Oceans Restaurant — Mon, 20 Feb 2012 08:56:34 +0000

As part of our Corporate Social Investment, we were proud to hand over R13,000 to HOKISA (Home for Kids in South Africa). HOKISA was established in 2002 and cares for children infected with and/or affected by HIV and AIDS who cannot be looked after by their own parents or family.

To read more about this donation, click here, or to read more about HOKISA click here.

Our new logo

Two Oceans Restaurant — Sat, 11 Feb 2012 18:05:30 +0000

We are in the process of rebranding, and as such a new logo was developed.

The brief was to develop a fresh, crisp, clean logo that reflects the meeting of the two oceans, and the central theme of the restaurant cuisine which is seafood.

Here is the final result.

Valentines Recipe – Chocolate dipped strawberries

Two Oceans Restaurant — Wed, 08 Feb 2012 18:36:27 +0000

Valentines Recipe – Chocolate dipped strawberries

Author: Phil Alcock

Chocolate dipped strawberries

Ingredients

1 punnet of fresh strawberry’s
250g of your favourite chocolate

Instructions

break up the chocolate and place in a bowl
in a sauce pan fill half the way up with water and bring to the boil
place the bowl of chocolate on top of the sauce pan and remove from heat, gently let the chocolate melt
once the chocolate has melted dip the strawberry in and then place on a chilled plate then place in the fridge

Notes

this is an ideal recipe for two to do……

Valentines Recipe – Chilled chocolate and raspberry cheesecake

Two Oceans Restaurant — Wed, 08 Feb 2012 18:31:12 +0000

Recipe – Chilled chocolate and raspberry cheesecake

Recipe type: Dessert

Author: Phil Alcock

Chilled chocolate and raspberry cheesecake with a passion fruit and paw-paw salsa

Ingredients

** For the cheese cake
240g raspberry
100g caster sugar
1 packet digestive biscuits or marie biscuits
100g butter, melted
2 tsp. vanilla extract
100g chocolate grated
600g soft cheese
100g icing sugar
300ml double cream
** For passion fruit and pawpaw salsa
2 granadilla
1 pawpaw
10g castor sugar
2g mint
1g basil

Instructions

** For the cheese cake
To make the raspberry’s, put the sugar and 3 tbsp. water in a pan. Cook until dissolved then boil until syrupy. Add the raspberries, cook for a minute or two. You want them to soften but not burst. Tip the raspberries into a sieve over a bowl and cool.
Butter the base and sides of a 22cm spring form cake tin then line with baking parchment. To make the base, whizz the biscuits in a processor to crumbs. Mix with the butter then tip them into the prepared tin and press firmly into the base to create an even layer. Chill in the fridge for 30 minutes. Or you can make in individual bowls
Mix the soft cheese, icing sugar and vanilla in a bowl until smooth then tip in the cream and mix until combined (it’s better to use a wooden spoon for this as electric beaters will over whip the cream). Stir through the chocolate and half the raspberry’s then spoon onto the base. Smooth the top of the cheesecake. Leave to set in the fridge overnight. Stir the remaining raspberries back into the syrup and chill.
Take the cheesecake from the fridge about 30 minutes before serving. Release the tin and remove the paper from the sides. Slide the cake onto a plate leaving the base paper behind. Spoon over the raspberry’s and syrup before serving.
** For passion fruit and pawpaw salsa
Cut the granadilla in half and spoon out the seed into a bowl add the finely dice pawpaw
Finely slice the mint and basil then add to the fruit
Sprinkle over the sugar and place in the fridge over night
To serve either spoon over the cheese cake or serve in a bowl on the side

Valentines Recipe – Slow roasted fillet of beef, glazed with balsamic

Two Oceans Restaurant — Wed, 08 Feb 2012 18:26:08 +0000

Recipe – Slow roasted fillet of beef, glazed with balsamic

Recipe type: Main

Author: Phil Alcock

Slow roasted fillet of beef, glazed with balsamic served with a wild mushroom pureed potato, grilled asparagus and baby spinach

Ingredients

500g beef fillet
30ml reduced balsamic vinegar
20ml olive oil
10g English mustard
Salt and pepper
1 bunch young asparagus
100g baby spinach (washed)
** For the wild mushroom pureed potato
300g peeled potatoes
50g wild mushroom (finely chopped)
5g thyme
2g garlic puree
20ml olive oil
50ml cream
20g butter
5g parsley chopped
Salt and papper

Instructions

Place the peeled potatoes in a pan of water season with salt and bring to the boil, cooking them until soft.
Once soft drain of water and leave to steam dry for a couple of minutes
Add cream and butter and mash until smooth and soft
In a separate pan, heat olive oil add the garlic fry for a minute
Add the wild mushroom and season to taste
Finely add the parsley, drain off any excess juice and keep to one side for the roast fillet of beef
Add the mushroom to the mashed potato and keep warm
** For the beef
Pre heat oven at 140°c
Brush the fillet with olive oil then in a hot roasting tray seal the fillet
Brush the fillet with the reduced balsamic and English mustard and place in oven for 30minutes
After 25 minutes add the asparagus to the fillet and cook for a further 5 minutes
In a frying pan sauté off the baby spinach drain off any excess juices and place in a serving dish
Remove the fillet and place on top of spinach and garnish with asparagus
With the juices from the pan add the mushroom juice, bring to the boil and whisk to create a simple but beautiful sauce

Valentines Recipe – Smoked salmon, ruby red grapefruit, cous cous salad

Two Oceans Restaurant — Wed, 08 Feb 2012 18:21:25 +0000

The lovers embrace with a zesty start

Recipe type: To start

Author: Phil Alcock

Smoked salmon, ruby red grapefruit, cous cous salad finished with a sweet citrus dressing

Ingredients

** For the salad
60g smoked salmon
1 ruby red grape fruit (cut into segments)
100g cous cous
60g mixed baby leaves
10g coriander
20ml olive oil
20g chickpeas
** Citrus dressing
10ml orange juice
10ml grapefruit juice
5ml lemon juice
5ml white wine vinegar
60ml extra virgin olive oil
Pinch of salt

Instructions

** For the salad
Place the cous cous into a bowl and pour over boiling water to cover, wrap bowl with clingfilm and leave to steam for 10 minutes
After 10 minutes add olive oil, chickpeas, coriander and season to taste
Place mixed leaves in to a bowl and gently mix in the cous cous mix
Add the ruby red grape fruit and place the smoked salmon strip over the salad
Pour over the citrus dressing and garnish with a few sprigs of coriander
** Citrus dressing
Place all of the ingredient into a clean bottle shake vigorously then use

Romance in the kitchen

Two Oceans Restaurant — Wed, 01 Feb 2012 18:14:46 +0000

Edit: Click here to download the radio interview (12.6 MB)

Valentine’s Day will never be quite the same again when you listen to Head Chef Phil Alcock’s ideas for romance in the kitchen ! Tune in to 567 MW Cape Talk at 2pm on Thursday February 9 to hear what he has to say about cooking up romance! Phone in and ask him questions. He will be sharing some of his V- Day recipes as well…

Read more about Valentines Day and the special menu for the day.

Western Cape raking in visitors

Two Oceans Restaurant — Thu, 19 Jan 2012 20:19:24 +0000

Cape Town – More travellers are visiting the Western Cape and its attractions than in previous years, Tourism MEC Alan Winde said on Thursday.

“Preliminary statistics reveal that a total of 4.21 million passengers arrived at Cape Town International Airport in 2011.

“This is 4.16 percent higher than what was achieved in 2010, the year that we hosted the FIFA World Cup,” he said.

The trend was consistent with the figures for December, when there were 17% more international visitors, he said.

Regional visitors increased by 26.8% and domestic visitors by 4.5% last month.

There was a sharp increase of visitors to Cape Point, Kirstenbosch Gardens, Boulders Beach and the Table Mountain Cableway over the festive season.

More people visited the Overberg region, outside Cape Town, with popular attractions being the De Hoop Nature Reserve, the seaside village of Arniston and the small town of Napier near Bredasdorp.

Winde said more people were visiting the province because of the hard work of the tourism industry and the welcoming attitude of residents.

Most international visitors felt the province was safe, according to a snapshot exit poll of 25 people from 14 countries at Cape Town airport on Wednesday.

All visitors said they would return and 40% said they would bring their families next time.

Winde said the province’s poor performer was Robben Island, with 7.5% fewer visitors than in December 2010.

“This world heritage site continues to be plagued by bad service, staff with a questionable work ethic and shoddy infrastructure.

“Instead of being an icon of our province and country, Robben Island has become a blemish on our tourism industry.”

Winde said he would meet the island’s team to discuss possible improvements.

In 2012, the province would promote itself to travellers from Africa, the Middle East and Brazil, Russia, India and China.

It would also continue to market itself to domestic tourists.

Winde said his ultimate goal was for tourism to contribute 10% to 15% of the region’s gross domestic product by 2014.

- SAPA

Cape Argus Letter

Two Oceans Restaurant — Thu, 19 Jan 2012 20:12:17 +0000