"Morning Dan,the man,whats happening?"

-Dan frying the flat bread on the flat top-

"All good Reen"

Dan is the moyo Melrose arch early riser (aka baker),every type of bread eaten at moyo(prego,sweet potato and pumpkin,flat bread,Pullman boerie roll...)  and yes every piece of delectable moyo mojo,cinnamon chocolate mouse cake,baklava.....is baked at moyo by Dan!

For those moyo regulars you should be salivating around about now,but wait there's more....

Further down the page!

"howzit Jeza,how you doing?"

"Good my bebe"

"how's the oxtail today"

"aah the oxtail ,i make her just for you today,come taste"

Jeza is our Production chef,specialising in all our tagines,oxtail and springbok shank

"Aaah Mr Khuzwayo" (of fillet Khuzwayo fame ,yes the very one that is loved by Noelene)

"Whats for staff lunch today? Cause if you're cooking then i'm not ordering my salad"

(Which of course I should be! Its not easy working in a restuarant and trying to prepare a beach body,more like beached whale!) But who can resist one of Chef David's tasty isishebo!

And so the moyo kitchen conversations take place walking through the moyo Melrose arch kitchen in the mornings,in the afternoons ,anytime but always in the kitchen.

And it never ceases to inspire me"put the love in the food..."

So i'm walking through the kitchen on the way to a food tasting.

Did you know....Every moyo store in every city has a food tasting once a week,every week 52 weeks of the year,that's a lot of tasting and hence the not so ready beach body.

What happens at a moyo food tasting? A chef, a couple of hosts,a manger and whichever moyo person (or non) happens to be visiting the store sit down to taste selected menu items,a more critical bunch of would be master chefs and restaurant connoisseurs you will never find,especially me the self confessed non cook but recipe and taste bitch! (don't you just hate those people?)

So what are we tasting today?

Springbok Shank- meat to bone ratio excellent ,meat is tender and flavourful, the apricot almond chutney enhances the exotic flavour.Served with lemon cous cous.Always a winner.

Fish tagine - the trick with this dish is that it it must be served immediatly so that the suace doesn't seperate,the host should open the tagine lid and your sense of smell should be aroused by the aroma of spices and preserved lemon (Yes eating  should always be a sensual experience)Fish is firm and moist and the flavours from the sauce penetrate the fish!

moyo Medallions - Springbok fillet,wrapped in a brandy marinated chicken breast,served on a bed of mash with a sherry cream sauce _ OMG _ the springbok is rare (which is how game meat is best served) and the chicken perfectly cooked without being dry.This is a difficult dish to balance but when its done right it's heavenly and the segments of grapefruit and orange compliment it to perfection.

Flame grilled fillet and chips - ordered meduim to test the quality of meat (as every true meat lover knows,meat is best ordered rare and no other way! If you are going to order a steak well done #smh (shaking my head)

and the verdict is...the fillet has still maintained its flavour and tenderness :) despite being served medium.

Honey/cumin spiced roasted carrots and green beans with sesame seeds- this is one of my favourite moyo veggie dishes.The carrots are sweet yet spicey and the green beans are crunchy and bursting with flavour.

Need a say more?

So this is what I do once a week,anyone care to join?

Ren