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Speaker 1: Seven two Weekend Breakfast Food with Doctor Anna Torpedo.

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Speaker 2: Its twenty minutes before eight o'clock.

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Speaker 3: Welcome back to seven oh two Weekend Breakfast with me

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Speaker 3: gorg some trimum time for us to talk food and

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Speaker 3: the twenty twenty six Eat Out Awards nominee lists out.

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Speaker 3: It is quite a hefty list of things, about one

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Speaker 3: hundred and fifty restaurants that are on that list that

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Speaker 3: are in the running for honors at the awards. To

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Speaker 3: say up, but it was interesting. Mainly dominated by Cape Town.

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Speaker 3: There's a sprinkling a whiff of jobag restaurants, but the

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Speaker 3: bulk of them are Cape Town, very little from other

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Speaker 3: parts of the country, and so we set out to

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Speaker 3: try one of the nominees. They're called Umbark. They're in

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Speaker 3: Parkhurst and they're kind of not quite fine dining, but

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Speaker 3: it is quite fancy and Doctor Torpedo and I are

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Speaker 3: equal opportunity at Gimbas.

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Speaker 2: We like a fancy thing.

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Speaker 3: We will also eat on the side of a road

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Speaker 3: in Germany sty and if there's food and it is delicious,

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Speaker 3: we all tried. So we were in podcast being Fancy

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Speaker 3: Nancis this week and joining us on the line to

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Speaker 3: talk about our weekly date is our resident chef and

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Speaker 3: food anthropologist, Doctor Enna Trpedo.

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Speaker 2: Doctor Trapedo, Good morning, Hey.

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Speaker 1: Miss good Happy Saturday.

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Speaker 2: Happy Saturday. Dr Trpedo.

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Speaker 3: So, from a couple of weeks ago, we were eating

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Speaker 3: on the side of the road in Germiston, which was

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Speaker 3: delicious because one of the best meals we've had in

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Speaker 3: our adventures. We went a little bit fancy this week.

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Speaker 1: We were such fancy nancy this week, and you know,

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Speaker 1: I think what it shows is while we all have

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Speaker 1: this sense that somehow it's all about the food, and

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Speaker 1: obviously it is. You know, I'm a big I like

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Speaker 1: to kind of analyze food and work out what works

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Speaker 1: and doesn't work, but it is also about the company.

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Speaker 1: And we didn't have the best meal this week, but

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Speaker 1: I had a lovely time because I was with you.

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Speaker 1: You know, that's true. Food is about more than just

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Speaker 1: you know, whether the sauce had split or not.

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Speaker 2: This is true, and I think that you know, that

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Speaker 2: is part of it. Riss.

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Speaker 3: You can kind of have a not so great and

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Speaker 3: sometimes even a bad meal, but if the company was

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Speaker 3: great to kind of go, Yeah, that wasn't the best,

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Speaker 3: but I had a lot of fun and I have

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Speaker 3: so much fun on our weekly dates. I you know,

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Speaker 3: we never run out of stuff to talk about, and

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Speaker 3: so this week, yeah, we it wasn't the best, but

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Speaker 3: it also wasn't you know.

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Speaker 2: We've had some experiences where we thoughtful.

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Speaker 3: I think I've sent food back once because it was

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Speaker 3: just not edible. This wasn't that situation. Actually we ate

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Speaker 3: the food. We we tried it out, and we ate

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Speaker 3: some of the food.

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Speaker 1: In fairness, we are the greediest girls we know, and

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Speaker 1: all of our plates had stuff left on them, right that.

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Speaker 1: You know, I think that we we are just innately

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Speaker 1: quite kind people, that we have this kind of great

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Speaker 1: love affair with Joebah going on, that we we don't

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Speaker 1: want to spread negativity, so you know that we are

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Speaker 1: always looking for the positive that I think also though

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Speaker 1: you know, obviously we're the frost on the cappuccino. You

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Speaker 1: know that that in you know, in terms of real problems,

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Speaker 1: whether or not this was a good restaurant is not

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Speaker 1: one of those. But people spend hard earned cash eating out.

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Speaker 1: So I think it's important to be as honest as

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Speaker 1: we can and then people can decide if they you know,

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Speaker 1: like our opinions, don't like our opinions, because ultimately, unless

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Speaker 1: we're on a date with them, what we say is

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Speaker 1: only a guide, you know, But it wasn't a brilliant experience.

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Speaker 1: It was I would say it was underwhelming, and it's

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Speaker 1: important to say that. So when we say something is magnificent,

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Speaker 1: people believe us that we're not just kind of gushing

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Speaker 1: for the sake of it.

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Speaker 3: Right, So we and I didn't realize that there were

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Speaker 3: different so different things. Different restaurants are called different things

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Speaker 3: in my mind, all restaurants or restaurants. But you're explaining

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Speaker 3: the difference, for instance, between a bristo and you know,

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Speaker 3: and you know, a.

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Speaker 1: Battery and a restaurant, and what fine dining actually means

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Speaker 1: because we throw around these terms. You know that. I

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Speaker 1: think that that's worldwide phenomenon, but especially common in South Africa,

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Speaker 1: is that people throw around these terms that, certainly in

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Speaker 1: terms of classic French cooking and hospitality, mean something. And

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Speaker 1: but one of the reasons that we throw around terms,

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Speaker 1: for instance, fine dining has a very specific luxury dining meaning.

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Speaker 1: And you know that that really there are almost no

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Speaker 1: fine dining restaurants left in the world because you know,

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Speaker 1: that kind of eating is no longer either affordable or

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Speaker 1: fashionable that this I would say, this is a bistro,

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Speaker 1: you know it was. It is a small, elegant, understated

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Speaker 1: venue that you know, they don't have table cloths that

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Speaker 1: you know, there's not a lot of kind of fluffing around,

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Speaker 1: but you know it's good quality ingredients, good quality food,

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Speaker 1: relatively reasonable prices for a kind of at the more

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Speaker 1: upmarket end of everyday experience.

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Speaker 3: Right and so so we so this is a bistro.

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Speaker 3: We were in a bistro style place, I think so.

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Speaker 2: Right.

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Speaker 3: The menu was quite interesting. I couldn't quite put my

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Speaker 3: finger on what it was. It seemed like it was

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Speaker 3: doing a lot of things. So instance, one of the

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Speaker 3: things I had, and it's one of the starters, is

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Speaker 3: career and fried wings, so that's obviously Korean cuisine.

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Speaker 2: But then there was I guess other things.

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Speaker 3: There was like a mango eaten mess and if I

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Speaker 3: remember correctly from what you've told them, and eaten mess

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Speaker 3: is a British dessert, an.

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Speaker 1: English pudding, and there ain't no mangoes in England.

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Speaker 2: But anyway, right, so quite a mixture of things. The

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Speaker 2: menu was.

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Speaker 1: Look, you can either say it was a sort of

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Speaker 1: international cosmopolitan experience. All you could say, you know, either

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Speaker 1: it was fusion or it was confusion, and I think

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Speaker 1: for me it felt like the latter that it had

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Speaker 1: it kind of checked all the kind of hipster ingredient points.

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Speaker 1: That there was Korean fried chicken, and there was treffle

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Speaker 1: mayonnaise with Parmesan fries, and then there were kind of

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Speaker 1: Middle East and things. There was a harisa and tarhini

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Speaker 1: roasted cabbage. Then there were sort of frenchified things. There

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Speaker 1: were scallops in a burd blanc, and then there were

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Speaker 1: Italian things. There was risotto and annulotti, which is kind

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Speaker 1: of stuff pasta, and then there was the eating mess

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Speaker 1: and a bask cheesecake. And so we did a kind

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Speaker 1: of I felt slightly exhausting whip around the world with

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Speaker 1: the menu.

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Speaker 3: Right, So okay, So we tried a few things. They

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Speaker 3: do sort of these small plates. Think about four items

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Speaker 3: on the menu that are I guess you can have

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Speaker 3: either as a small plate or as a maine. We

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Speaker 3: decided to go for a few things. I tried the

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Speaker 3: calamari and also tried the Korean fried wings. You tried

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Speaker 3: the cabbage, and then we got parmezan tuffle fries. As

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Speaker 3: I guess I'll start to share.

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Speaker 1: Yes and yeah, okay, so you know the Korean fried chicken.

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Speaker 1: You know, we love Korean fried chicken, You and I

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Speaker 1: that there's nothing we like more than being kind of

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Speaker 1: like needing a face cloth because we've got so much

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Speaker 1: of that lovely, kind of sweet, spicy, sticky sauce all

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Speaker 1: over us. That in general, why would you want somebody

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Speaker 1: in Parkhurst who is not Korean making Korean fried chicken?

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Speaker 1: That there are several Korean restaurants in Parkhurst and elsewhere

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Speaker 1: in Johannesburg. It didn't have that kind of you know,

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Speaker 1: you want the batter to be so light that like

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Speaker 1: the moment it catches your teeth, it kind of shatters,

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Speaker 1: and you want the sauce to be kind of almost

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Speaker 1: like lacquer, you know, almost feeling like it's been painted on,

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Speaker 1: you know, and not impacting on the chris crispness of

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Speaker 1: the of the of the kind of crust around the chicken.

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Speaker 1: That this was okay, but it didn't do any of

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Speaker 1: those things. It wasn't unpleasant, but you know, as I say,

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Speaker 1: we are very greedy girls. There were three wings on

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Speaker 1: the plate and we left one. So you know, usually

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Speaker 1: we're the sort of people that are like fighting each

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Speaker 1: other for the last morsel, right, and so we didn't

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Speaker 1: have that experience. And I think the same with the chip.

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Speaker 1: They were just the truffle fries, which again is a

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Speaker 1: kind of you know, this kind of restaurant often has

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Speaker 1: that kind of dish on it, and these there was

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Speaker 1: something odd about the chips that they they were sort

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Speaker 1: of rubbery, the way that if you've had McDonald's chips

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Speaker 1: and the chips have gone cold, you know, they're lovely

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Speaker 1: when they're kind of hot, hot hot, but the moment

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Speaker 1: they go cold, they take on a kind kind of

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Speaker 1: bendy rubbery quality, and they had that. But yeah, and

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Speaker 1: again you know, about a third of the bowl we

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Speaker 1: kind of pushed aside, which is very unusual for us.

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Speaker 1: We are the ultimate like chippee girls.

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Speaker 2: Right.

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Speaker 3: You had something called Hisspy cabbage and it had Harissa

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Speaker 3: Tahini and Zata Spice.

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Speaker 2: I love cabbage.

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Speaker 3: It's one of my favorite things, and it's such I think,

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Speaker 3: such a humble vegetable people often associated with poverty. I

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Speaker 3: think cabbage is so lovely and it can be so

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Speaker 3: done so well and.

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Speaker 1: So good door cabbage.

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Speaker 2: Yeah, it's just so lovely a door cabbage.

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Speaker 1: And it does so easily do that kind of lovely

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Speaker 1: almost caramelized quality. And it doesn't matter whether it's like

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Speaker 1: that kind of township Sunday lunch cabbage that's been cooked

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Speaker 1: long and slow with a little bit of curry powder

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Speaker 1: until it kind of lets sweetness out, or it's this

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Speaker 1: kind of hispy, sort of fancy nancy cabbage that it

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Speaker 1: has that ability to to caramelize and melt in the

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Speaker 1: most amazing way. So yeah, it's you know, the kind

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Speaker 1: of John fourteen factor that it's the humblest, every everyday ingredient,

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Speaker 1: but it actually has so much potential. I cabge was okay,

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Speaker 1: it was a bit meth you know that that that

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Speaker 1: was so much Tarkini on the cabbage. It came with takini,

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Speaker 1: which is obviously a kind of Middle Eastern sesame paste

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Speaker 1: and uh harisa and sumac and you know, so herisa

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Speaker 1: is a sort of Chile sauce and sumac. Sorry, Zata

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Speaker 1: is a sort of sumac which is a lemony spice,

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Speaker 1: cumin tie, oregono, those kinds of Middle Eastern flavors all

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Speaker 1: I could taste was was a lot of tarhini, and

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Speaker 1: I like tehini, so that's okay. I it looked like

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Speaker 1: a bog stand in cabbage. To me. That a hispy

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Speaker 1: cabbage is a particular kind of cabbage. It's in terms

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Speaker 1: of its sort of conical shape and the way that

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Speaker 1: the leaves kind of make fold. It's almost a sort

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Speaker 1: of me for a kind of thing. And this looked

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Speaker 1: just like a John fourteen kind of bog standard round

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Speaker 1: white cabbage to me. But I could be wrong about that.

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Speaker 1: It was fine. It was neither horrible nor fabulous.

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Speaker 3: I think that is kind of the summary of our experience.

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Speaker 3: I know what out of time it was okay, it

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Speaker 3: wasn't great. It wasn't but it also wasn't terrible. But

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Speaker 3: it wasn't like, oh, I'd like to do this again.

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Speaker 3: And so yeah, if you're going to be trying it out,

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Speaker 3: maybe we made We didn't pick the stars of the

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Speaker 3: menu because sometimes they asked our dishes.

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Speaker 2: But it was all right.

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Speaker 1: It was fine. The waiters were nice, the company was fabulous,

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Speaker 1: and the food wasn't actively unpleasant.

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Speaker 3: Doctor Torpedo, I was a great pleasure chatting to you

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Speaker 3: The next time I see you were dining in a

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Speaker 3: luxury cafe, So I'll.

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Speaker 1: See you next week's fancy Nancy. Thank you so much

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Speaker 1: for your time, Thank you, thank you.

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Speaker 3: That's our residence, Open Food anthropologist doctor Anna Torpedo