My Mission at Malandela's (might interest foodies)

Hi!! So my mission at Malandela's Restaurant (and similar for House on Fire) is to work on certain areas of the menu that need work/makeover/come to existence, such as:

-a delicious breakfast menu (currently they have one breakfast option that is quite meaty and heavy- very English)

-new starters (what they have now is mostly fried)

-add vegetarian options and perhaps vegan options to the few existent veggie dishes

-create a family of lighter meals for lunch and dinner

-add new fish dishes (Swaziland is like a mole in between South Africa and Mozambique, so land locked we are) with whatever is available such as trout, or seafood that is brought from Mozambique

-work with the current main dishes (which are mostly meat: ox, impala, beef, pork, lamb)- they are very delicious and flavourful, perfect for the winter and chilly days like today (I just had an Irish lamb stew- DELICIOUS!) but now that summer is near, lighter meals need to make it to the new menu!

-come up with new desserts (my favorite part!! ;-)- they have a best selling apple cobbler that I am about to taste....yummmmm....quite delicious....do I taste Margarine in the crumble...? maybe that can be tweaked- they decorated the plate with maple syrup? i wonder if it's part of the ingredients- so as you can all read, I am in my research stage of the mission

-create new cakes, pastries, and biscuits (yay!!)

-create new snacks, finger food to accompany the delicious beer that is served in the Malandela's Pub

So doing research, customer surveys, proposal of new dishes/menu, organizing a food tasting for regular customers and key people in industry and media, making final decisions on new dishes, organize a menu launch night with more regulars, key people in the industry and media, create a recipe book for all new dishes with photographs of presentation, train the chefs and staff to prepare the new dishes, improve kitchen layout and operative efficiency, and last but not least, depart with a fully trained kitchen staff. Some images of the restaurant will follow soon...

I am excited and a bit anxious to produce great results- The restaurant has such great atmosphere, tasty food, good people running it, and just huge potential to be an absolute success, that hopefully with these tweaks and additions people won't think twice about coming here to eat the yummiest, most down to earth, simple, delicious, good looking food they have tasted in the coolest, most cozy atmosphere available in the Malkerns, or even Swaziland!

I already had gas installed in my flat today so I can start experimenting with Swazi ingredients and allow the kitchen to continue their day to day work.

Thanks for reading! love! natalia