Oct 2011

Dear Friend Of The Aubergine,

Now that Spring has sprung and decided to grace us with sunny blue-skied days we "foodies" become accustomed to focus on all things fresh and seasonal. It's that time of the year when people start dusting off their recipe books and get inventive with their food by bringing something fresh to the table for friends and family to enjoy!

The Aubergine Hillcrest Spring Fever promotion was a fantastic success, with locals and Aubergine Bistro regulars trolling through the Highway area in search of one of our prized menus up for grabs. We thank you for your participation and support in this promotion.

As we approach the end of the year, with just three months to Christmas and your much deserved annual break, I have included our popular Christmas menu below which we offer from October for those wishing to celebrate a prosperous year - either as a thanks, a celebration, formal Christmas function or a mere social occasion. Those interested should get their bookings in early to avoid disappointment.

Flavour of the month
This fine sauce or accompaniment originated in Genoa in the Liguria region of northern Italy. Today pesto is a well-known worldly flavour found in a variety of flavours eager to add further flavour to any dish.

Pesto means "to pound" or "to crush" with direct reference to the mortal and pestle tool used to ground down the pesto. A typical / traditional pesto includes basil, garlic, pine nuts, olive oil and parmesan or pecorino cheese.

It's always great to have a little pesto in your fridge as this paste can simply be added to take a variety of ordinary dishes to a new level. The options are endless - Basil; coriander; sun dried tomato; walnut and watercress; Italian herbs etc

Sunday lunches

We are now officially open
for Sunday lunches
from 12h00 - 15h00

Enjoy our current
prefix menu at
two course R160
or three courses R185

______________________
 

Make a point of visiting our Facebook page here.

We often post status comments about daily specials on the Facebook page.

Here are just a few of my favourite pesto's and the recipes for you to try out and enjoy this Spring!

Some of my favourite Pestos are Basil Pesto; Pepperdew Pesto and Artichoke Pesto...
For the recipes click here

We look forward to seeing you at The Aubergine soon!

Warm Regards!



 

Chris Black - Chef Patron      
chrisblack@theaubergine.co.za 
(031) 765 6050

Our featured wine for October is the Marziano Abbona - Nebbiolo d'Alba Bricco Barone 2009

An Italian red with a deep ruby colour. Delicate aromas of ripe blackcurrant, chocolate and some hints of tobacco and vanilla.

Winemaker:
Marziano Abbona
Main Variety:
Nebbiolo 100%
Alcohol:14,5%

Read more about it here

AUBERGINE BISTRO CHRISTMAS MENU 2011

Cost per person
R160 for two courses
R185 for three courses

STARTERS
Char grilled Falkland Island calamari with our famous Nahm Jim dressing;
Pear, gorgonzola and candied pecan nuts, mixed greens and a lemon vinaigrette;
Carpaccio of oak smoked springbok, avocado and cream cheese mousse, artichokes and
preserved figs, warm ginger syrup.

MAINS
Crispy skinned free range chicken, tarragon and wild mushroom stuffing, white wine
risotto and cherry tomatoes;
Char grilled 28 day aged sirloin of beef, roasted seasonal vegetables fat boy chips &
a brandied green peppercorn sauce;
Linefish, poached with garam masala spices, coconut milk and
Thai basil, served with jasmine rice;
A risotto of wild mushrooms, rocket and pine nuts, tomato ginger chutney
and parmesan shavings.

DESSERT
Vanilla bean crème brulee with homemade biscotti;
Liquid centred Belgian chocolate pudding;
Affogato: Three scoops of vanilla ice cream with a shot of Amarula.

Read more here