As date night and Women’s Day were on the same day this year, I decided to make a three course meal for Tanya. The three meals consisted of sticky chicken wings, kudu sosaties and bread pudding.
Café de Paris butter was first served in the 1940s at the Café de Paris restaurant in Geneva. There are many different variations but the key ingredients are usually citrus, herbs, curry powder and anchovies – not a combination that sounds very compatible but this flavoured butter is delicious. Continue reading Springbok Fillet with Café de Paris Butter