Latest news with #GrilledHalloumi
IOL News
20-07-2025
- Entertainment
- IOL News
Si Cantina Sociale: A must-visit for food lovers
If you're looking to escape the winter blues and immerse yourself in an atmosphere as captivating as the cuisine, then pull up a chair; Si Cantina is calling. Image: Sarene Kloren If you're looking to escape the winter blues and immerse yourself in an atmosphere as captivating as the cuisine, then pull up a chair; Si Cantina Sociale in the Silo District of the V&A Waterfront is calling. From the moment I stepped inside, the transition from the cold, crisp air to the restaurant's embrace was immediate and delightful. While Si Cantina boasts outdoor seating that's perfect for warmer days, allowing for a European al fresco dining feel with views of the Silo District, it's their indoor sanctuary that truly shines when the weather turns cold. The interior is a masterclass in rustic chic, with a sophisticated dark palette punctuated by strategic splashes of vibrant colour. Living wall murals add an organic touch, contributing to a palpable energy that buzzes through the space, making it feel both intimate and alive. The interior is a masterclass in rustic chic. Image: Sarene Kloren The attention to detail here is truly exceptional, extending beyond the decor to the impeccable service. The staff are the epitome of professionalism – attentive without being intrusive, and genuinely knowledgeable about the menu. My experience was seamless, testament to a team that clearly takes pride in their craft. The tapas menu at Si Cantina Sociale is, in my opinion, a stroke of genius. It perfectly marries the casual joy of shared plates with the refined execution of formal dining. It allows for exploration, for tasting a myriad of flavours without committing to just one main course. I began with the Grilled Halloumi, a unique and highly recommended combination served on crisp lettuce, topped with piquante peppers and perfectly sliced avocado, all dressed with a creamy yoghurt, herb, and olive relish. The interplay of textures and the fresh, zesty dressing made it an instant favourite. The Fish Goujons, encased in a light tempura batter and flash-fried to golden perfection, were also a standout - delicate, flaky, and utterly moreish. And for those who appreciate a unique bite, their Fried Pickles with creamy dill mayo and the crisp Zucchini Fries, showcasing the breadth of their tapas offering are a must try. Moving onto the mains, the selection caters beautifully to diverse palates. For the ardent carnivore, the Lamb Chops are an absolute delight. These 400g loin chops, flame-grilled and finished with a fragrant infusion of lemon, garlic, rosemary, and white wine, were tender, succulent, and bursting with flavour. Seafood fans, will be captivated by the Grilled Kingklip. Served on a bed of fresh rocket, cherry tomatoes, and red onion, the fish is infused with a vibrant blend of mint, basil, coriander, garlic, chilli, lemon juice, and olive oil. Every bite was a burst of freshness. I also noted their impressive wood-fired pizza oven, producing artisanal flatbreads, with the mushroom and onion variety coming highly recommended – a perfect, comforting option for any time of day. Should you find yourself too content to manage a full dessert, a classic Dom Pedro with a generous whiskey infusion offers the perfect, indulgent finale to the meal. To complement your meal, Si Cantina also boasts an extensive cocktail menu and a curated list of South African wines, ensuring there's a perfect pairing for every dish and mood. Open for breakfast, lunch, and dinner, seven days a week, it truly embodies its name – a "cantina sociale," a social hub. IOL Lifestye Get your news on the go, click here to join the IOL News WhatsApp channel.
Forbes
08-07-2025
- Lifestyle
- Forbes
Casa Tua At Home: Summer Edition
Casa Tua's Grilled Halloumi, Roasted Cherry Tomatoes & Peach Salad with Thyme-Honey Vinaigrette It's summer, and the warm weather season brings my latest edition of Casa Tua at Home, a way to enjoy the flavors of Casa Tua wherever you are. The chic private club and Italian restaurant was founded by hospitality maven Miky Grendene and his wife, Leticia Grendene, a former model, in Miami in 2001. Casa Tua celebrates the essence of Italian cuisine, much of which is rooted in seasonal ingredients. With that, Miky shares a recipe for Grilled Halloumi, Roasted Cherry Tomatoes & Peach Salad with Thyme-Honey Vinaigrette. This is a dish speaking to the bounty of gorgeous tomatoes that are in peak season come July and through August, and was a joint creation between Miky and Chef Daris Sanae, who works aboard Cat Tua, his 77' Lagoon catamaran, that's sailing the Mediterranean this summer. But before sharing his recipe with us, Miky offers his insights on the dish's background and suggests what else to serve it with. What's the significance of this recipe in Italian culture? This recipe is a personal creation, but it's deeply rooted in the Italian way of living and cooking—seasonality, simplicity, and letting ingredients speak for themselves. In Italy, especially in summer, meals are often light but full of character, with grilled vegetables, fresh cheeses, and ripe fruits. While this dish isn't traditional, it absolutely reflects the Mediterranean philosophy of highlighting the natural beauty of each important are tomatoes in Italian cuisine? They're essential. Tomatoes are a cornerstone of Italian cooking, from pasta sauces and homemade preserves to fresh salads. In this recipe, I chose to roast the cherry tomatoes to concentrate their sweetness and add a warm, caramelized note that balances beautifully with the other elements of the kind of occasion is this dish suited for? It's ideal for a summer lunch, a light outdoor dinner, or even as a refined starter in a larger meal. It's the kind of dish that invites sharing, it's colorful, thoughtful, and elegant without being you tell me what else you would serve alongside it to complete the meal? I'd pair it with a good artisanal bread, perhaps whole grain or seeded, lightly toasted. As a main, something simple and clean like grilled fish with lemon and herbs would be lovely. What drinks would you suggest? Wines, cocktails, or otherwise? I'd recommend a dry, aromatic white wine like Vermentino or Fiano. If you prefer bubbles, a rosé Franciacorta or a dry prosecco would bring a lovely brightness. Grilled Halloumi, Roasted Cherry Tomatoes & Peach Salad with Thyme-Honey Vinaigrette Serves:2 Time:30 minutes Style: Artisanal Mediterranean | Vegetarian | Seasonal About this dish in Miky's words: "A dish that sings of summer and salt air, Mediterranean Echoes is more than a salad—it's a sensory journey across the sun-drenched coasts of Southern Europe. The creamy halloumi transports us to a whitewashed terrace in Greece, kissed by the sea breeze. The slow-roasted cherry tomatoes, sweetened gently with a touch of sugar, whisper tales of the Italian Riviera, while the fresh, juicy peach brings a burst of unexpected lightness and vibrancy, like a late afternoon breeze through an orchard. Anchored in simplicity but elevated with detail, this salad layers grilled textures, floral sweetness, and herbal depth, united by a delicate vinaigrette of honey, thyme, and olive oil." Ingredients For the salad: * 1 medium zucchini, sliced into ½ cm rounds * 100g halloumi cheese, sliced into thick strips or cubes * 1 ripe peach, thinly sliced * 1 small red onion, finely sliced * 6–8 cherry tomatoes, halved * A handful of mixed baby greens or salad sprouts * Beetroot sprouts, for garnish For the honey glaze (for brushing): * 1 tablespoon honey * 1 tablespoon extra virgin olive oil * salt For the roasted cherry tomatoes: * A pinch of sea salt * A pinch of sugar * A drizzle of extra virgin olive oil For the vinaigrette: * ½ tablespoon honey * 2 tablespoons extra virgin olive oil * ½ teaspoon dried thyme * A pinch of sea salt Instructions 1. Roast the cherry tomatoes Preheat the oven to 190°C (375°F)or 280°F (convection oven). Place the halved tomatoes on a baking sheet. Sprinkle lightly with salt and sugar, drizzle with olive oil, and roast for 20 minutes, until softened and slightly caramelized. Set aside to cool. 2. Slice and prep the vegetables and cheese Wash all fresh ingredients. Thinly slice the zucchini and peach. Finely slice the red onion. Cut the halloumi into thick cubes or strips. 3. Brush and grill Mix the honey and olive oil in a small bowl. With a brush, glaze both sides of the zucchini and halloumi slices. Heat a grill pan to medium-high. Grill the zucchini for 2–3 minutes per side, until slightly charred. Grill the halloumi until golden and crisp on the outside. 4. Prepare the vinaigrette In a small bowl, whisk ½ tablespoon honey,2 tablespoons olive oil, thyme, and a pinch of sea salt until smooth and aromatic. 5. Assemble with care On a large serving platter, lay a gentle bed of baby greens. Artistically layer the grilled zucchini, halloumi, roasted tomatoes, peach slices, and red onion, allowing the textures and colors to create natural contrast. 6. Finish with style Drizzle the thyme-honey vinaigrette over the ensemble. Garnish with a small tuft of beetroot sprouts, adding a final earthy flourish.
