Author Archives: Goldfish Communications

It’s lekker to be local in the kitchen!

In South Africa, September 24th is no ordinary day – it’s our Heritage Day! A day to celebrate our culture and recognise the diversity of our nation, as well as a day where we get together with close friends and family for a day of fun.

Since 2000, Braai Day has become a part of the traditional celebrations. And with the variety of flavours and meals we have to offer, it not only makes this day unique to true South Africans, but it also ranks us tops in braaing.

With the recent cold spells we have been experiencing, who doesn’t love a good flavoursome bunny chow or a Durban curry, packed with spices, to keep the chill at bay.

Bobotie has also been termed one of our national dishes, which was brought to South Africa by Asian settlers, and is still cooked in many homes and restaurants today. It is made up of minced meat which is simmered with spices, usually curry powder, herbs and dried fruit, then topped with a mixture of egg and milk and baked until set.

Another favourite is Ujeqe (steamed bread), which is steamed in a pot of boiling water that uses yeast dough and is fantastic with most meals that have a sauce. Don’t confuse Ujeqe with Amadombolo (dumplings) where you insert the dough into a pot of stew!

Biltong is a fast favourite for any road trip. It’s a dried, cured meat that originated right here at home, as well as in our neighbouring countries. Various types of meat are used to produce it, ranging from beef to game, such as ostrich or kudu. The cut may also vary; either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.

The word Vetkoek literally means “fat cake” in Afrikaans. It is similar in shape to a doughnut without a hole, and is a deep fried yeast bun that can be served as a snack, for breakfast or lunch. It is usually paired with apricot jam, cheese or with minced curry.

Amarula, our home grown cream liqueur, hails from South Africa and is produced with a base spirit that is distilled from carefully selected and hand-picked fruits off the African marula tree, also fondly known as the elephant tree. The base is aged and then combined with sugar and cream to create a rich liqueur that is characterised by its slight caramel flavor and underlying notes of vanilla and spices. Since marula fruit is a treat for elephants, the brand has turned them into a trademark. Amarula is best served well-chilled, preferably over ice, but it also blends well into cocktails, especially those based on whiskey or vodka.

Other favourites that are constants on our heritage table include milk tart, dry wors, pap or Isidudu (morning pap), waterblommetjie bredie, pumpkin fritters, madumbes, chakalaka, Cape Malay curries, potjie kos, peri peri chicken, sosaties (veg, meat or both), malva pudding, koeksisters, peppermint crisp tart, and various game meats with ostrich being a very healthy meat option.

Now that the Granny Mouse Country House & Spa culinary artists have given you something to reminisce about, let’s bring out those “good old favourite” recipes, make contact with old friends (have a zoom meeting while braaing) and lets enjoy being proudly South African!

Bigger is not always better when it comes to weddings

When many start planning their own wedding, thoughts of the ultimate guest list, and over the top wants, with the thinking that “bigger is better”, is not always the way to go. And with Covid thrown into the mix, it’s probably not the best idea.

We at Granny Mouse Country House & Spa believe there is something more memorable about having an intimate wedding with those who are really important to you, who have been there for you, and not about those who are just wanting to enjoy a party on your budget.

Granny Mouse’s General Manager, Sean Granger, provides some tips for that perfect intimate wedding.

The first tip: make it a destination wedding. You would far rather enjoy all of the wedding elements being in one place than having to trek from one place to the next. This would include the pre-wedding dress up, snacks, ceremony, pictures and that after-the-nuptials feast.

There is no need for mikes and loads of speeches, rather just include the important ones.

Have a table of unity where it captures the vibe of the area and scenery, especially for wedding numbers set from 10 – 20. Just the perfect no-stress wedding you could ever ask for. You can even experiment with different seating formats; consider picnic blankets, bean bags or alternating chairs.

For the foodies, the beauty of Granny Mouse and having a small wedding, is it allows you the budget to indulge in true culinary cuisine. The culinary artists at Granny Mouse are constantly creating bespoke foodie creations that will blow you away.

The best part about a small wedding at a bespoke destination is that no one needs to drive off into the night. With the Lockdown curfew in place, Granny Mouse offers luxury accommodation for wedding guests, so everyone can relax, take a few strides and head to their own bed, making for safe travels.

Whether you have a big or small wedding, why not explore all that the Midlands has to offer by enjoying a hot air balloon ride, visiting the quaint community farm stalls, finding local buys that are unique, indulging in some cheese, wine or beer tastings or just taking a walk in the countryside. This can all be done either before the wedding, to calm the nerves, or after the wedding, to allow you and your new spouse quality time together or additional time spent with family and friends. Whatever you choose, ensure it is the wedding you and your partner want, and that ends with your very own happily ever after.

To find out more about weddings and receptions at Granny Mouse Country House & Spa simply go to www.grannymouse.co.za or give them a call on 033 234 4071

References: https://www.mydomaine.com/small-wedding-ideas-4788070