Eating business in Hong Kong and China

As mentioned in my previous post, I've been on business in China and Hong Kong. some of the gastronomical highlights, not that we had much time for anything but work, were:

AQUA - Hong Kong

Located in Kowloon's new designer fashion capital, One Peking Road, Aqua redefines destination dining with its ultra-stylish interiors, stunning harbour and city views, and its innovative combination of Italian and Japanese cuisine.

Aqua presents to the right of the sultry, mirrored entrance, Aqua Roma, a contemporary tribute to Italian style with seamlessly tiered banquette seating that guarantees an uninterrupted harbour view from every table.

Dinner was courtesy of Shaz and her team from Home Habitz, with the ever charming Sunny, their Hong Kong agent playing perfect host.

We started with a shared platter of super fresh, well prepared sushi - Yum!!!

Whilst the ribeye steak proved a popular choice for mains, Shaz opted for the pigeon breast which sounded and looked scruptious, Shirley had the sundried tomato pesto on Penne and I chose the Slow braised Beef Cheeks served with Sweetcorn Polenta, seared Foie Grass and Porcini jus. Heaven - yes the Aqua way!

The G @ the Grand Hyatt - Guangzhou

Located on Level 22 and famous for its steak and seafood, grilled to perfection in wood-fired ovens, G is a stylish and contemporary restaurant with panoramic views of the city’s new Central Business District.

We started with a sumptious, crisp Ceasar Salad, accompanied with one of the most surprising whites I've had in a long time, an Oyster Bay Savignon Blanc form New Zealand - double YUM!

Various cuts of steak abounded, with yours truly opting for a simple ribeye with rocket and roasted rosa tomatoes, blanched asparagus and grilled seasonal veggies, all of which I shared with our host Jaya. Thanks Jay, the fare was awesome and the company even better!

On the way home to SA, the ever green favourite for a refeul on a long haul is the Wild Fire in Hong Kong airport, were all is good and the only thing better will be to get home faster!

The burger did hit the spot!! I'll be back to normal posting for the next few weeks.

Sunday 19 October - Happy Birthday Max!!!

It has been a very busy weekend! no less than two 4oth birthdays! Happy birthday to Liz on Saturday, we had a blast at the Haloween party on saturday night!



Happy Birthday to our old friend Max today! It is almost unbelievable that we've been great mates for almost half of that time (19 years to be exact).



We spent the afternoon with Max, Nikki, Graydon and Ashton, as well as all their close family and friends at their charming home and what a feast we had!



Max and Nikki never fail to outdo themselves with superbly fresh and lovingly prepared spreads, for this special occasion they served a lushious medium rare fillet dressed with caramelised onions, roasted tomatoes and pine nuts - YUM. Pesto fettucine, fisy balls, Lasagne, apple and feta salad and crispy fresh baguette completed the buffet spread.



How scruptious does all of this look?! Everone tucked in...






The true show stoppers were the amazing desserts! Nikki was the mistress of the kitchen and produced almost like magic, a new take on the classic Pavlova, check this out.




Then the creamiest Creme Caramel...






We were utterly seduced by the sweet treats, which also offered an amazing almond tart, by Nikki's Mum Barbara, and a fruit and nut fridge tart. Watch this space, as I will be getting my hands on the Almond tart receipe and will post it step by step in the near future.

Enjoy whatever makes your taste buds tingle during the next two weeks, I'll be away in China on business and will post again Sunday two weeks from now ... Ciao

Sunday 12 October - Prego Rolls

What an awesome day it was in Durbs today! We woke up to a bright and hot (already at 7am) sun glistening on the ocean, the glare so bright I couldn't see the ships waiting for berth outside the habour.




The boys ventured into the still freezing pool for the first swim of the summer yesterday, so with the amazing weather, I knew today will be spent round the pool. I was also feeling a bit lazy, so the only option for lunch was - PREGO ROLLS!

As far as I know these are a very South African/Mozambiquean Portuguese.


What you'll need is:

• Enough Rump or Rib-eye to feed the number of people your cooking for.
• Minced chilli salsa (I use my mate Greg's - will post this when he makes his next batch!)
• A good organic Humus - not South African or Portuguese, just my twist.

Grill the steaks to your prefrance (ours was medium rare for the kids)










So what next? The garden yielded some crispy salad greens, tomatoes and some stunted pygmy carrots (too small even for Jumper the bunny) but perfect for the salad.

From the fridge: Organic goats cheese, green olives stuffed with garlic slivers and radishes.















Serve the salad platter, which I dressed with balsamic and extra virgin olive oil, sliced steak and chicken (for the kids!) with crusty portuguese rolls, warm from the oven.


The best way to eat this, or at least my favourite way is to break the roll in two, wedge some salad (make sure you get some goats cheese!) and some steak strips in the half rolls and top with humus and chili!

As we say here in South Afrika ......... mmmmmm ......... MMMMM ......... LEKKER!

Sunday 5 October - Spiced Pork Belly

I’ve been craving Pork Belly for some time now. Whilst out getting some provisions yesterday, I spotted the perfect cut at a local butcher, and I buckled and bought! so needless to say it is SPICY PORK BELLY for lunch today.

Spice Mix

Dry roast a generous pinch of each:

• Mustard seeds


• Coriander seeds


• Fenugreek seeds


• Cumin seeds


• Fennel seeds


• Piece of cinnamon stick


• Cardomom pod


• Star Anise

Grind the mix down after dry roasting in a pestle and mortar.

Brush the meaty side of the Belly with a good quality Soy Sauce (I prefer Tamarind) and the rub with spice mix then season with Maldon salt to taste. Put skin side up in a roasting tin.

In order to get a good crackling the skin needs to be bone dry. Sprincle with Maldon salt and roast in a pre-heated oven, at 150 degree C, for 2.5 to 3 hours.

I’ll serve the Belly with Couscous to mop up the pan juices, Green beans with Garlic and Freshly picked Spinach from our garden (check out the pic of my son Stefano doing the prep). and to wash this all down a crisp Italian Pinot Grigio.

Bon Appitito!