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

Malandela's- Spectacular farm and people!

Malandela's is the farm where I will be living for the next 3 months- it is located in the Malkerns Valley, a lush, beautiful, and fertile land where sugarcane and pineapples grow! isn't that sweet?

Malandela's started as a sugarcane farm back in the 60's, and now has venues such as it's Farmhouse Restaurant & Country Pub (where I am actually working at right now- enjoying the cozy indoor restaurant area, delicious food, indirect lighting, great music, and toasty fireplace), it's B&B which is beautifully decorated and exquisitely intimate, an Internet Cafe and Tourist Information Office, Gone Rural, socially conscious company which produces one of a kind table and handmade products such as baskets, bowls, place mats.....All Out Africa works for wildlife and people, House on Fire is the most creative and inspiring performance venue that I have seen- and ideal place to have weddings, parties, banquets, concerts, etc...and so on- I am in love with this place and with the family that I am working with!! visit their website: www.malandelas.com to see more and to get excited to come here!!

My job is to do a menu makeover to be brief, both to the Malandela's restaurant and House on Fire- I will give more details about my specific objectives here at Malandela's in following posts- so stay tuned! for now I want to share some images of my first impressions here, the farm, my lovely flat, my view from the living room window- ahh, I forgot to mention that I arrived to almost 36 degree C weather yesterday and today its down to about 10C- moody weather, misty, cool-

Today

I am leaving today. I have pre historic butterflies fluttering in my stomach, non stop- and I like it. I feel like I am going home even though I have never been there- it just feels so right in my gut, in my body, in my cells-

I have vivid pictures in my mind of what I will encounter, pastel greens and khaki, lot's of khaki...forest greens, silver grays, pale blues....and black- open open vast landscapes, with morning fog.

Sugar cane, squashes, avocados, potatoes, stews, goat, lamb- colorful fabrics, basketry, white teeth smiling at me- children running around, drums, leather, creation, passion everywhere-

I typically prefer not to research the places that I am going to, as I like to get there and absorb it myself with my 7 senses present- Avoid intellectualizing- it works for me- Everything is a surprise- and I count on me. What else can I ask for?

I wonder what they eat in their everyday lives, what spices do they use? What kind of pots and pans do they use? What is real for them? Do the men cook, or just the women?

For me, real is the noise in New York City, the cement, busy streets, goodbye dinners, muggy subway stations, cooking in the Hamptons, catering, chinatown smells, sirens, more brick and cement, confinement, little boxes, walking fast- is this life?

It has been for me for 5 years, and I've loved it-

Starting tomorrow, we will see-

Tomorrow

With packing ahead of me and a bowl of lentils in the company of my dear friends Marcella and Fryda, I say farewell to 203 Grand St in Chittle Italy-

Catching South African Airlines flight #204 on 10/10/10- all good numbers.