A slice of Martin Senekal decadence - can you say mini cakes?

I have no idea how I stumbled across this, this morning at work. Considering the my work is not at all foodie related. But since coming across it, I can't get the miniature cakes out of my mind. Unfortunately, it's not on the Jozi foodie fix track but in Cape Town.

It's Martin Senekal confectionery designs http://www.martinsenekal.com/ and what wonderful designs they are. Also with some interesting flavour profiles and combinations. As soon as I can work out a same day delivery service I'm ordering what looks like a piece of heaven.
The fact that they're mini make them all the more appealing, it packs some serious eye candy with only mini cake size calories, Oh yeah!
These are my top picks of cakes I'd try based on the picture alone on the website.

I love lemon cake! Lemon cake with italian meringue & sugared lemon slices



To try something new! Green tea cake with black sesame &cream cheese and candied pineapple



Because the raspberries channel Marie Antoinette Vanilla cake raspberry frosting, belgian white chocolate and fresh raspberries


For the chocaholics Chocolate cake with cocoa frosting, ganache and pistachio truffles





If these live up to the way they look, I would for sure have them at a wedding. Actually who am I kidding, I'd even create an occasion to have them on display. I mean just looking at them don't you just die?

Channelling my inner Rachel Zoe "I Die!"

Today's craving - seared duck breast

I have actually had this craving for over a week. Duck breast with crispy skin on a bed of bok choy. My first restaurant stop would either be OyO in Bedfordview or The Orient in Melrose (they're part of the Thai Africa group so basically the same menu), for the duck breast with plum sauce. However I have a secret weapon at home my brother, who does restaurant quality duck breast, well any meat in fact!

I found this recipe online (I love google!) and will be trying it out this week sometime. I live next to Cyrildene, so I think I should be able to source my ingredients in our little Chinatown.

Courtesy cookglobaleatathome.com

http://cookglobaleatathome.com/2011/05/13/pan-seared-duck-breast-with-gingered-carrots-bok-choy-and-tamarind-lemongrass-sauce/

I just love the way slightly salty bok choy compliments duck. I also think the famous blueberry reduction may go well with it. I still can't edit myself, so the options will be tamarind and lemongrass sauce or blueberry reduction.

Sunday lunch in The Attic

Just had sunday lunch at the Attic in Parkhurst, for the bf to meet the best friend. I thought somewhere cosy like the attic would be appropriate. And if I needed a drink, which thankfully I didn't, the Attic can do those well too.

 I ordered the Sunday roast which was a pork roast and crackling with an apple sauce and gravy, young seasonal vegetables and potatoes. The pork was perfectly cooked and tender topped wonderfully with a tart apple sauce. The potatoes were crispy outside and soft inside, although a large helping by my standards. But the older man next to me had no problem polishing them off. The vegetables were perfectly cooked, carrots still had a slight crunch.



Although the service left a lot of wanting, it was made up for by the perfect piece of crackling. Compliments to the chef! But the waiter was less than attentive and distracted, which meant I ended up walking to the entrance to pay the bill and he says "I hope you enjoyed the afternoon" to which i replied "It was fine" but I doubt he read between the lines.

What I loved about this lunch is that it's home style comfort food made to perfection. Nothing could pale the comfort I got from the crackling that needed both hands to break in half and crunch, crunch, crunch!