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Speaker 1: I can tell you the studio is smelling really delicious,

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Speaker 1: smelling like Easter. Pinyea. Why well, the Cape Town's Cape

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Speaker 1: Town's Cape Grace, which is a Femont managed hotel, is

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Speaker 1: inviting locals and visitors to slow down with its new

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Speaker 1: linger longer weekend breakfast. But also they are serving up

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Speaker 1: Easter afternoon tea, which is why the studio smiles so delicious.

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Speaker 1: We welcome executive chef Wesley Jacobs to the studio.

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Speaker 2: Hi, Hi, thank you for having me on radio.

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Speaker 1: Oh you come with goodies, so we can't say no.

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Speaker 2: I mean it's Easter, after all, that's approaching, so we

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Speaker 2: give you the best.

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Speaker 1: Before we get into the lovely yummy food and what

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Speaker 1: you guys are doing at Cape Grace, I want you

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Speaker 1: to just ask you because we're busy populating the playlist

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Speaker 1: for a little bit later on and we're doing Easter

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Speaker 1: road trip songs. Do you have a road trip song?

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Speaker 2: Ooh, that's a tough one. Has it on the spot?

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Speaker 2: Anything that's get up and go kind of vibey? Yeah?

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Speaker 1: And are you the kind of person that sings along?

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Speaker 2: Oh? Yes, of course, Olivia Dina is quite of my

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Speaker 2: So anything from us is really cool.

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Speaker 1: I love that Thank you. Music is the one thing

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Speaker 1: that I think we all have in common. The other

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Speaker 1: thing is food, especially South African's. We do love a

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Speaker 1: good care and a good food, and of course the

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Speaker 1: Cape Grace is just such a beautiful setting. Talk to

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Speaker 1: us first about this Linger Longer weekend breakfast, because I

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Speaker 1: do believe it's served until noon every Saturday and Sunday.

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Speaker 1: And I saw somewhere that you said it centers on

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Speaker 1: this idea of giving people time and space to enjoy

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Speaker 1: the first meal, which let's be honest, nowadays we don't.

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Speaker 1: We're grabbing coffee on the run, or we're doing something

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Speaker 1: you know, on the go, eating in the car. So

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Speaker 1: tell us just a little bit about this Linger Longer

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Speaker 1: weekend breakfast.

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Speaker 2: So basically, it was an idea that started off. I mean,

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Speaker 2: we're on a Saturday and Sunday, you can have an

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Speaker 2: amazing breakfast experience. And that's where the conversation started, where

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Speaker 2: we at the Cape Grace, we have some of the

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Speaker 2: best produce and we want to showcase to the rest

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Speaker 2: of Cape Town. So basically, you can come sit down,

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Speaker 2: enjoy someer moss, come have oysters with us, which is

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Speaker 2: all part of the breakfast offering. We give an amazing

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Speaker 2: breakfast buffet that's surrounded by the beautiful marina, and then

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Speaker 2: we have your favorites. I mean, we have an Eggs

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Speaker 2: roy L Florentine, beautiful Belgian waffles that we finish off

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Speaker 2: with some dark chocolate butter, and I mean some of

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Speaker 2: the best produce and the best food made by the

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Speaker 2: best chefs in Cape Town.

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Speaker 1: Sounds absolutely delicious. That's the great setting. And I suppose

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Speaker 1: it's really designed then to have a very relaxed morning.

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Speaker 1: So whether it's catching up with yourself or with friends ends,

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Speaker 1: it sounds like it's a care moment.

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Speaker 2: Yeah, for sure. I mean we get guests that of

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Speaker 2: I mean that just want to come and catch up

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Speaker 2: with friends or just relax on with their family members

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Speaker 2: of a catch up session with a beautiful setting to

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Speaker 2: surround them.

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Speaker 1: And then of course walkings, walking visitors. I mean breakfast

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Speaker 1: is open to walking visitors. You don't have to be

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Speaker 1: staying at the hotel.

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Speaker 2: And do you need to reserve, well, preferably we would

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Speaker 2: like you to make a reservation just so that we

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Speaker 2: can prepare because with that, we know that a lot

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Speaker 2: of guests have dietary requirements summer glutes and lactose, and

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Speaker 2: we want to make sure that you are catered for.

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Speaker 2: The famous saying in the Cape Grace is to make

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Speaker 2: special happen, and we really want that experience to come

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Speaker 2: to in every aspect makes special happen.

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Speaker 1: That is so good, all right? That is the linger

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Speaker 1: longer weekend breakfasts at Cape towns Cape Grace Noon every

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Speaker 1: Saturday and Sunday at VNA. Now I'm smelling the most

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Speaker 1: delicious smells of Easter. If you celebrate or grew up

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Speaker 1: in Cape Town, then you know the Easter smell is

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Speaker 1: synonymous worth pickled fish. It's what traditionally goes down on

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Speaker 1: Good Friday, actually, but now it's become something all year

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Speaker 1: round that you can find. Talk to us about this

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Speaker 1: beautiful pickled fish and is it part of that Easter

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Speaker 1: afternoon tea experience.

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Speaker 2: I yes, it is so part of the Easter afternoon tea.

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Speaker 2: So we'll be adding it to our offering. So we

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Speaker 2: do a beautiful, delicate hot cross bune that will have

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Speaker 2: the pickle fish on. This picklefish recipe is quite close

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Speaker 2: to my heart. It was something that my mom introduced

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Speaker 2: me to when I was younger, So that mixture of

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Speaker 2: sweet sour, a bit of spice because I'm originally from Durban,

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Speaker 2: so we have to have that element of spice coming through.

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Speaker 2: And yeah, it's beautiful combination of a bit of history

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Speaker 2: and a bit of meat.

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Speaker 1: We're talking to executive Chef Wesley Jacobs from the Cape

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Speaker 1: Grace and of course we're talking now about Easter afternoon tea.

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Speaker 1: To tell me about this recipe because my eyes went

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Speaker 1: wide when you said you were from Durban. Do they

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Speaker 1: do pickle fish in Durban too?

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Speaker 2: Oh, we do pickle fish in Durban. I think we

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Speaker 2: do it better, but just just me being biased. Yeah,

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Speaker 2: so just a bit about this. There's a bit of

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Speaker 2: obviously the favorites that have to be there, some bay

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Speaker 2: leaves obviously, lots and lots of onions. We've got some tumeric.

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Speaker 2: We've got a bit of apricots in there, some dried apricot,

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Speaker 2: and then we finish it off with this beautiful micro coriander.

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Speaker 2: And then I've just added some dry chilies just to

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Speaker 2: add that element of Durban into there.

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Speaker 1: And what kind of fish do you use?

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Speaker 2: So we've done a king clip, So king clip is

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Speaker 2: beautiful now it's it's super super fresh and yeah, we've

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Speaker 2: just showcased that. Yeah. And when it comes to having

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Speaker 2: good ingredients, you don't want to mingle too much around

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Speaker 2: with it. You want to keep it at its.

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Speaker 1: Purest and kinklip is that something that traditionally your mom

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Speaker 1: would have used as well or not?

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Speaker 2: So my mom would have did Hake and she and

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Speaker 2: it would have kind of been like stockfish. We call

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Speaker 2: it stockfish, you guys stockish. No, we just like Hake.

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Speaker 2: We keep it simple. But Mom would have kept it

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Speaker 2: traditional and she would kind of be like, Wesley, what

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Speaker 2: are you trying? What are you? What are you doing now?

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Speaker 2: And I'll be like putting my own fla on it. Yeah,

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Speaker 2: old spices too, Yeah, whole spices. We got some star

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Speaker 2: and a seed in there, just to bring to the sweetness.

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Speaker 1: It's absolutely delicious and it feels bad for having it

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Speaker 1: when it's not good Friday. But talk to us about

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Speaker 1: this lovely, beautiful shiny bun.

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Speaker 2: So the Hot Cross buns. So that was actually done

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Speaker 2: by our the executive pastry chef Lorraine and her team.

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Speaker 2: Who do I believe and maybe I'm being a bit biased.

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Speaker 2: Some of the best spe I am a advised but

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Speaker 2: rightfully so, because I mean we we've got the best

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Speaker 2: pastry team in town and if not South Africa. And

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Speaker 2: really about again keeping it simple, letting the spices do

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Speaker 2: its work with the cinnamon and the raisins, and it's.

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Speaker 1: Not overly spiced. It's actually it's just beautiful, kind of

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Speaker 1: feel sophisticated.

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Speaker 2: Yeah, I mean we get to it simple because like

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Speaker 2: what you're doing now having the pickle fish with the cinamon,

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Speaker 2: we don't want one to steal the show from the other.

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Speaker 2: We wanted to amalgamate and become something beautiful together.

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Speaker 1: I never had hot cross bunds and pickle fish.

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Speaker 2: Is it okay for us? I mean in Durbin we

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Speaker 2: would have pickle fishing and hood cross bunds together.

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Speaker 1: Yeah. I'm sure other people do it. Maybe I'm just

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Speaker 1: a little bit not used to do it, but it's

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Speaker 1: absolutely delicious. What else do you have on your Easter

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Speaker 1: afternoon tea menu?

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Speaker 2: So part of the Easter afternoon tea, I mean we

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Speaker 2: have the traditionals. We have beautiful fingers, sandwiches with coronation chicken.

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Speaker 2: We have a prawn cocktail cannape and then we have

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Speaker 2: a bit of a bit of eggs, some Easter eggs

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Speaker 2: along the way, some chocolate and the chocolate brownie just

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Speaker 2: to go along with the beautiful selection of loose leaf

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Speaker 2: tea's and our famous scones.

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Speaker 1: How can I forget that famous scones.

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Speaker 2: Yeah, we do a beautiful mature shed scon as well

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Speaker 2: as a sweet scan with your traditional condiments to go

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Speaker 2: with it.

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Speaker 1: Not just a no no, no, no no.

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Speaker 2: Graded of course.

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Speaker 1: We are well. First of all, I'm eating, but we

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Speaker 1: are talking all about Easter afternoon tea and the Cape

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Speaker 1: Grace and executive Chef Weisley who is in studio with us,

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Speaker 1: who's brought somely pickled fish to taste, and of course

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Speaker 1: some hot cross buns. What else did you bring along

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Speaker 1: with you there?

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Speaker 2: So something close to our hearts at the Cape Grace

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Speaker 2: is something that we're known for, which is our Pastidinanta.

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Speaker 2: A bit of storytelling on that, our executive patre Chef

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Speaker 2: went to Lisbon in Portugal, which where she got to

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Speaker 2: mingle around with the Nornas of Portugal and go deep

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Speaker 2: inside they, I mean a beautiful girl, beautiful experience and

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Speaker 2: basically get the Norna's family recipes that have been passed

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Speaker 2: on from generation to generation, and she brought it back

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Speaker 2: to Cape Town with us. And this is what I've

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Speaker 2: brought forward for you. I again, I'm sorry, I must

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Speaker 2: apologize again. For me, this is what we're known for.

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Speaker 2: If you come to the Cape Grace for ling alonga breakfast,

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Speaker 2: this is what you're going to get. An amazing Pastiaanada.

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Speaker 1: Now I'll get a lot of the blend of like

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Speaker 1: the traditional and then bringing it in and putting a

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Speaker 1: bit of a twist on it, but keeping it just simple,

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Speaker 1: allowing the dish to shine. Is this a signature of yours? Yeah?

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Speaker 2: I mean I mean in Ailum, the restaurant that we

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Speaker 2: focus on in Cape Grace, it's all about heritage. It's

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Speaker 2: all about showcasing the old and bringing new elements and

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Speaker 2: new touches into it, but not changing too much. You

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Speaker 2: kind of still want to feel familiar, You still wanted

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Speaker 2: to resonate with you, You still wanted to touch a

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Speaker 2: nostalgic point in your life without changing too much. Yeah.

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Speaker 1: And for people who are at home or thinking, gosh,

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Speaker 1: I've been making Granny's recipe like this for ages, I

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Speaker 1: actually didn't think I could tweak it a little bit.

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Speaker 1: I mean, if you want to give them a little

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Speaker 1: bit of cheffy courage to play and experiment a little

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Speaker 1: bit with traditional recipes where you can still keep it

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Speaker 1: authentic and not kind of straight too far from it,

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Speaker 1: but just just it up a little bit. Would your

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Speaker 1: suggestions be.

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Speaker 2: I think, look at the ingredients, like a picklefish, for example,

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Speaker 2: what would complement a pickled fish to really take it

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Speaker 2: to the next level. So if you would add, course

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Speaker 2: it's fish based, do you add like a crispy fried

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Speaker 2: fish skin to it, which you've basically added another layer

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Speaker 2: of texture because traditionally picklefish is soft textures. But now

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Speaker 2: having a crispy element that's a bit smoky, a bit

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Speaker 2: uh something different on your palate is a good way

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Speaker 2: of enhancing it. And then you could play around with

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Speaker 2: a bit of the lemon tones of sweet sour to

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Speaker 2: come through. I mean they example of taking a cinnamon

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Speaker 2: bond which is sweet and now complimenting it with something

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Speaker 2: that's sour. That play on your palettes is really something

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Speaker 2: that's fun. It's it's it's something different.

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Speaker 1: And then she first I wanted to ask you something

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Speaker 1: about our traditions as Cape Tonians in this dish that

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Speaker 1: you've brought, or as South Africans in this dish that

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Speaker 1: you've brought, which is the pickled fish you mentioned and apricots. Yes,

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Speaker 1: this combining fruit and savory, is this something unique to

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Speaker 1: South Africa? Or you know, is it something that is

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Speaker 1: only in certain cultural spaces? But that is something new

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Speaker 1: by the way, Cape Tonian, I've never heard of maybe Chuckney,

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Speaker 1: I don't know. It could be the same thing. But

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Speaker 1: this idea of combining fruit and savory, is this something

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Speaker 1: unique to us?

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Speaker 2: Or I think if you look around the world at

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Speaker 2: different parts of the world, sweet and soura has been

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Speaker 2: around for millennia. I mean, if you look at clear example,

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Speaker 2: you've got Italians who would have a fig, a sweet

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Speaker 2: fig with a prosciutto, which is kind of savory. You've

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Speaker 2: got amami prescutto with the sweetness of the fig, and

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Speaker 2: then you add something creamy with burata, and that just

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Speaker 2: the mark just gives you this layers of flavors that

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Speaker 2: you're tasting. And then you add palmesan cheese, so that

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Speaker 2: which is again umami richness. So I think it's been

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Speaker 2: around for so long, but people that old and you

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Speaker 2: are starting to mix together and people are trying to

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Speaker 2: bring it back as a trend, and we're starting to

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Speaker 2: pick up a lot of it, especially with like fermentation.

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Speaker 2: You have fermentations quite big. People are more conscious about

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Speaker 2: their gut and the health of that. Again, you can

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Speaker 2: have sweet and sour elements to fermentation, which plays on

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Speaker 2: their palette, but is amazing for your gut.

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Speaker 1: It's amazing how I suppose things come back, and yeah,

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Speaker 1: maybe we didn't think about why Granny was doing it

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Speaker 1: that way, but all of a sudden it kind of

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Speaker 1: makes sense.

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Speaker 2: Yeah, And if you look at the history of fermentation,

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Speaker 2: it was all about people holding something that was in

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Speaker 2: winter season or summer season and preserving it for six

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Speaker 2: months twelve months so they could still have it and

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Speaker 2: survive off that element, which is quite amazing. I mean,

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Speaker 2: we look at trends now. I mean cooking on fire,

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Speaker 2: something that cavemen used to do years and years and

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Speaker 2: years ago, is coming back. People want to cook on

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Speaker 2: fire because it resonates with them into something that was historical,

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Speaker 2: something that they're familiar with, the smells of open fire.

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Speaker 2: I mean, these are all things that are very nostalgic

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Speaker 2: that are coming back. I love that for us.

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Speaker 1: We are talking to chef Wesley Jacobs is the executive

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Speaker 1: chef at Cape Town's Cape Grace, which is a Femount

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Speaker 1: managed hotell. They're inviting locals and visitors to slow down

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Speaker 1: with their new linger longer weekend breakfast. But also we're

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Speaker 1: chatting afternoon tea. When is afternoon tea happening and how

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Speaker 1: do people actually book?

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Speaker 2: So afternoon Tea is on a Thursday from two thirty

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Speaker 2: to five Thursday to Sunday every week. You can book

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Speaker 2: on dime Plan or on our Cape Grace websites. Yeah,

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Speaker 2: and make your reservation and.

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Speaker 1: Then do you guys change I mean, like after Easter

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Speaker 1: is done, what happens to afternoon tea? Then do you

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Speaker 1: like theme it.

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Speaker 2: Throughout the years? So afternoon Tea is standard throughout the year.

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Speaker 2: A bit of a bit of what's to come. We

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Speaker 2: last year we had an amazing Wimbledon Afternoon Tea activation

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Speaker 2: which I'm going to give you a kind of a release,

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Speaker 2: a sneak peek into that's definitely going to be coming

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Speaker 2: this year again based on the success of it last

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Speaker 2: year and another partnership and collaboration that worked super super

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Speaker 2: super well for us last year was teaming up with

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Speaker 2: the Savoy in London, So this is a.

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Speaker 1: Tell me about that. I missed that I did, I understand?

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Speaker 2: So that was, I mean, absolutely amazing. We had two

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Speaker 2: chefs from the Savoy London last year and our front

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Speaker 2: of house server that joined us who came to give

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Speaker 2: everyone in Cape Cape Town that Savoy afternoon tea experience.

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Speaker 2: And yeah, happy happy This year, it's going to be

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Speaker 2: two point zero.

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Speaker 1: When is that happening?

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Speaker 2: So dates will still be confirmed, but we hope are

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Speaker 2: we going to be looking at mid July to end

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Speaker 2: of September.

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Speaker 1: That's fantastic? Did that? How did that come about?

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Speaker 2: Actually, so Savoy, if you don't know, is actually part

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Speaker 2: of our sister hotels, part of the Fairmont, part of

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Speaker 2: the Fairmont Group, a world renowned hotel in the world.

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Speaker 2: And this conversation of we do tee, you do tea,

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Speaker 2: how do we make this collaboration come together where we

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Speaker 2: showcase the best of South African ingredients but with the

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Speaker 2: Savoyd flair and sophistication that comes along.

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Speaker 1: With it, sounds absolutely fantastic. And of course if you

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Speaker 1: want to book for any of these, you can head

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Speaker 1: over to Dine Plan or of course, head over to

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Speaker 1: the Cape Grace's website. Is there anything else that you

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Speaker 1: want to share.

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Speaker 2: With us before you go? I think we're just super

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Speaker 2: super happy to have our locals join us for Linger Longer.

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Speaker 2: I think it'll be an amazing experience for them just

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Speaker 2: to see what the Cape crist is all about in

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Speaker 2: terms of our culinary delights as well as our service.

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Speaker 2: And then inviting everyone to join us for afternoon tea

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Speaker 2: for Easter time.

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Speaker 1: Fantastic a. Chef Wesley, thank you so much for joining

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Speaker 1: us today and for bringing this delicious treats into the studio.

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Speaker 1: I'm not finished with mine. I shall have it a

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Speaker 1: little bit later on Quick Official breakfast.

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Speaker 2: Is the letters. Thank you so much.

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Speaker 1: Thank you. That is Executive Chef Wesley Jacobs, of course,

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Speaker 1: talking about the Cape Grace's Linger Longer breakfasts as well

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Speaker 1: as Easter afternoon Tea