food and drink

Bigos

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Bigos is one of my favorite Polish dishes, and it is ridiculously easy to make.

Bigos

  • Shred some cabbage (about 1/2 a cabbage)
  • Fry it slowly with some meat (bacon, kielbasa, sausage or whatever)
  • Add salt, pepper & some stock (maybe a little white wine if you want)
  • Slowly simmer until thick and soft

This Bigos was from a restaurant in Old Town, Warsaw, so it arrived in the bread bowl, but I usually serve it as a side dish to whatever I am eating.

Fresh Pumpkin

I saw this lovely display of fresh pumpkin & squash outside a restaurant in Krakow. It looked so great and colourful. All I can think about when I look at them is a hot and tasty vegetable curry.

Mixed squash
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Pumpkins
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Street markets in Athens

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When we arrived in Athens it was market-day in our street, so as soon as we dropped off our bags at our apartment we went straight downstairs to do some shopping for the week. The European fresh-produce markets are really fantastic. The quality is great and you can stock up on almost any produce for the week, and they are truly markets for the people.They are nothing like the markets in Cape Town which sell (to be fair excellent quality) expensive “artisan” produce catering for the upper-end consumer.

If I had a market like this near my house I would happily shop there every week.

Fish and chips

If you want the best Fish and Chips in Cape Town there is only one place to consider, and that is Kalky’s inside Kalk Bay Harbour. The fish and chips are brilliant, inexpensive, and unpretentious.

I hardly ever seem to get there, but when my colleague Arijit from India wanted fish and chips I had to take him to Kalky’s.
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Hake and chips at Kalky’s

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Arijit get’s ready to eat his Snoek. He didn’t listen when I warned him about the mountains of bones in Snoek. There are loads of bones, you have been warned!

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Kalky’s – simple and unpretentious

Vienna sausage

This is about as traditional as Viennese street food goes, the humble Vienna sausage. The Vienna sausages from Vienna are nothing like we get at home. They are not the mass-produced slightly suspect sausages we think of. Rather they are top-quality.

You can find them on almost any street corner, usually served sliced with (not on) a roll, with a little mustard or tomato sauce on the side. They are great value and perfect for filling the lunch-time gap.

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Lunch time

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A selection to choose from

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