Buchter News » Review – Food & Drink

Traditional Buffet at the Nest Hotel

admin — Sun, 21 Nov 2010 12:41:43 +0000

A clamour of traditional Namibian culture hit the Nest Hotel’s Penguin restaurant on Friday 29th and Saturday 30th October. The evenings were a celebration of Nnamibian food, and were masterminded by Chefs; Blossom Wilson, Kamaazembi, Kazohua, Martha Pinehas, Philedelhia and Katjipuka The buffet included a delicious array of traditional Herero, Nama and Ovambo Dishes. The specialities of the evening were babotie, baby lamb stew, omaeire, macaca spinach, and ovambo chicken. Not to be missed were the crunchy mopane worms, mouth watering Malva Pudding and Herero Bread. The waitresses certainly looked the part in traditional Herero dresses that suited the evening perfectly.

The Buchter News managed to get an exclusive Malva Pudding recipe from Blossom Wilson and will be following it up each month by featuring a different traditional recipe to help you get back in touch with your Nnamibian roots. Look out for the
recipe for Herero Bread in the next edition.

Helga’s Malva Pudding
The name Malva Pudding is derived from Malvedea wine from Madeira. It is a spiced sweet pudding of Dutch origin made with apricot, jam and brandy. It has a spongy caramelised texture and is best served hot with custard or ice cream.

Ingredients
3 x cups sugar
3 x eggs
3 x table sp. margarine
3 x table sp. Apricot jam
3 x cups cake flour
a pinch of salt
3 x tea sp. Bicarbonate of soda
3 x tea sp. Baking powder
3 x table sp. vinegar
3 x cups milk

Method
Beat eggs and sugar. Add Jam. Melt marg and vinegar then add to the mixture with the eggs. Add the dry ingredients.
Mix in milk.
Bake 160°C for 40 mins.

Sauce
3 x cups cream
3 x cups sugar
1 x cup hot water
3 x table sp. marg
Boil together until caramelised,
pour over pudding.
Serves 8 – 10 people •

Drink Of The Month: Jagermeister

admin — Thu, 23 Jul 2009 18:41:57 +0000

From the shape and packaging of the bottle and the colour of the liquid within, at first glance one might believe that Jägermeister is actually a very expensive medicine. The thick-glassed curved bottle with its slightly alarming orange and black stag logo suggests that it may contain an assortment of pills powerful enough to cure cancer, whilst both the dark brown colour and strong menthol smell of the alcohol itself brings to mind some sort of cough medicine.

Introduced in 1935 the drink was originally intended for medicinal purposes and was used in WWII as an antiseptic, before being drunk as a digestif alcohol. Little wonder then, that Jägermeister is an acquired taste, although, thankfully for the liquor manufacturers, it is a taste that has been acquired by the majority of the population of Lüderitz.

Myth Busters: contrary to popular belief Jagermeister does not contain elks blood but that doesn’t stop us from giving it a 9 out of 10- we will never drink this potent liquid again without thinking of the Buchters!

Barrels Bar- A Favorite Place

admin — Thu, 23 Jul 2009 18:39:40 +0000

For the past year visiting Barrels Bar has been a fairly integral part of my weekly routine. Friday night is reserved for a drink and a meal (and perhaps another few drinks) in this cosy establishment and many an hour has been spent sipping a Windhoek, listening to live music, reading the eccentric quotes and pictures which adorn the walls of the toilets and singing karaoke with a slightly drunken and very enthusiastic Manfred Kratz, one of the bars owners.

The inn itself is a red walled, many bottled affair, crowded with heavy wooden bar stools, upturned barrels serving as tables and an eccentric collection of hats, t-shirts, metal dolphins, bells and mugs dangling from the bar. An open fire sits in the corner, candles flicker on tables and delicious smells waft in from the adjoining kitchen. Sit at the wooden bar and chat to the owners, Manfred and Monika, or take a shot of Jagermeister and sit back to enjoy the strains of Diane, a local singer, plucking away on her guitar.

I have eaten at Barrels so often that I know their menu almost off by heart so it seems only fair that The Buchter News should give the bar a little review.

Salad Bar, free with every meal- One of the best things about Barrels is the free all-you-can- eat salad that comes with any meal you order. At any one time the pub offers at least three different choices of salad from fresh greens to coleslaw to tuna-sweet corn to potato salad (they make it with little pieces of bacon which always ensures that it disappears quickly). The Buchter News recommends: the homemade salad cream that’s available- it tastes good on EVERYTHING.

Pizza, N$80- It is my opinion that Barrels makes some of the best pizza in Namibia; served on a large wooden platter the dish is smothered in cheese, garlic and herbs and drips with invitation. The bar chef holds each pizza above the open fire before it goes into the oven giving the base a delicious smoky taste. Pizza is available in Hawaiian, Vegetarian, All Seasons, Chicken, Seafood and Buffalo (a meat eaters heaven) and each is so large that half can be eaten as lunch the next day (to fight off that inevitable post-bar hangover!)

Roasted Chicken, N$85- Good roasted chicken is an art. Often you’ll find that the chicken is too dry, or not spiced right. In Barrels you’ll find a nice juicy roasted chicken that comes with a large portion of chips. The chicken seems to be roasted for an extended period of time in the left back corner of the bar, behind the fire, where they have an always running rotisserie. The salad comes in the form of an all-you-can-eat salad bar as previously mentioned; A feature that really sets Barrels apart from the other restaurants in Lüderitz.

Drink Of The Month- White Russians

admin — Mon, 08 Jun 2009 20:28:40 +0000

A White Russians is a drink heavily advertised by the 1998th blockbuster: “The Big Lebowski”, in which Jeff Bridges takes on the roll as super relaxed hippie Jeffrey Lebowski, who gets involved in the mob-scene due to a case of mistaken identity.

It is this character, Jeffrey Lebowski, who best defines a white Russian: it’s relaxing. The mix of coffee liqueur, Vodka and Milk make a smooth tasting after dinner drink, which is best served ice cold.

We recommend making this drink according to the following recipe:

Fill a tumbler with ice and add: 1 shot Kahlua, ½ shot Smirnoff Vodka & 1 ½ shot fresh milk Stir (dont shake) gently and enjoy your White Russian.

Rumours Of Something Tasty

admin — Mon, 08 Jun 2009 20:19:43 +0000

Situated just off Bismark Street and attached to the ever popular Kapps Hotel, Rumours Grill is a little wooden shrine to good meat. The restaurant is made up of individual booths, separated by partitions and constructed almost entirely from stained wood, giving the whole room the feel of a 1950’s American diner crossed with a Wild West saloon; a curious find in the middle of the Namib desert!

The grill menu boasts a selection of meat, fish, pizzas and light meals typical of many Lüderitz establishments. However, Rumours also has a couple of curve balls up its sleeve; along with a cheap and cheerful takeout menu, offering chips, chicken and toasties, the restaurant also has a couple of rather unusual dishes available, the most unique being a plate of smoked oysters on toast with strawberry jam which comes from the starter list. On the night we reviewed Rumours oysters were unfortunately unavailable but that didn’t stop us from sampling some of the grills other treats.

Garlic Butter Mussels on Toast- N$40: Rumours offers several toast-based starters (toast with chicken liver, oysters, mussels etc.) and, having failed to sample oysters and jam, I felt that garlic mussels were a good bet. Hot and soft like little kisses from the sea the dish of six mussels were marinated in garlic and, whilst the accompanying slices of toast seemed a slightly off serving suggestion, the starter was a nice light beginning to the meal.

L’escargot with Bread- N$55: L’escargot is often made with too much garlic – yes, it can be too much of a good thing – but at Rumours they seem to have found a good balance between the actual taste of the snails and the amount of garlic added. Served with enough bread fingers this is a great appetizer, which sets high expectations for the main course.

Beef Fillet with Fried Onions Chips and Veggies- N$90: The brief months that I have spent in Namibia have brought out the carnivore within me- I crave chops, revel in wors and delight in biltong. This meat-related gluttony has refined my tastes considerably and receiving a plate of sub-standard steak can put me in a bad mood for the rest of the day. Luckily the beef fillet at Rumours Grill does not disappoint; the slab of meat is soft and tender and oozes with natural juiciness. Accompanied by cheesy cauliflower and sweet baby carrots cooked in butter and herbs, the dish is topped off with a pile of spiced chips that are not unlike the fries available from takeouts- much more exciting than your average friend potato!

Cordon Bleu with Chips and Veggies- N$85: The meat is well prepared and nicely spiced, unfortunately cheddar cheese is used to fill the Cordon Blue and – bearing in mind that traditional Swiss and blue cheeses are hard to come by in Lüderitz – a less common cheese might have done the dish more justice. The dish is served with a large serving of delicious crispy well spiced chips and a nice side salad. Overall this dish has a great money to value ratio and I can recommend it to anyone who is looking for a good meal outside of the house.

Bellies Full At Bogenfels

admin — Tue, 12 May 2009 11:37:51 +0000

Named after the great stone archway hidden in the depths of the Sperrgebiet territory, Bogenfels Restaurant is one of Luderitz’s lesser known gems. Located along the road heading out of town, the restaurant boasts a friendly ambience and simple, classic decor. Each of the meticulously laid tables is separated by partitions of deep red wall, allowing a sense of privacy whilst you eat. One of the most unique features of Bogenfels however, is it’s facilities for children; tucked away into the corner is an array of toys and games perfect for distracting the kids when Mum and Dad want to have a quiet meal.

Since February of this year Bogenfels has been under new management and offers one of the largest menus in town along with excellent and friendly service. We decided it was the perfect time to check it out!

Bacon, Cheese and Garlic Roll, N$30: A simple but very tasty starter, the Bacon, cheese and garlic roll gives you no more than the name implies. It is a decent sized to fairly big starter.

Garlic Snails with Fishermans Loaf, N$35: I first attempted to eat snails in France two years ago and, after the initial revulsion at the notion that I was munching on a plate of slimy molluscs, the garlic taste had me hooked. I am happy to say that Bogenfels’ snail dish did nothing to quell my love; the food was neither too greasy nor too garlicky whilst the bread that accompanied it, although perhaps a little dry, was perfect for mopping up the sauce.

Bogenfels Style Pork Rib, N$90: A rib usually stands or falls with the marinading, which is in this case outstanding. The rib is juicy, with a lovely sauce. At N$90 the rib offers an incredible value to money ratio, for it is certain to fill even those with a bigger appetite. The Bogenfels style pork rib gets my recommendation, when dining out at Bogenfels.

Thai Beef Salad, flame grilled beef slices, sweet Thai sauce, jalapeno peppers, lemon, cherry tomatoes and fresh mint, N$40: Since living in Namibia it is rare that I should chose a salad over a plate of meat but faced with the opportunity to sample an oriental dish I couldn’t refuse. My plate came piled high with soft, thin strips of beef, sweet cherry tomatoes and an unexpectedly large amount of onion. Although the dish wouldn’t be my regular choice I recommend it to anyone who just wants a break from a meat overdose.

GORDON’S DRY GIN

admin — Wed, 01 Apr 2009 12:35:14 +0000

By Anne Stokvis
In the 17th century King Willem III of Orange brought the Dutch Genever (a gin made with different herbs) to England. At the same time the English Government imposed a heavy duty on all imported spirits but still allowed Gin to be produced. This created a market for poor-quality grain which was not useful for brewing beer and thousands of gin shops opened up throughout England. Because of the cheapness it became a popular drink among the poor and the Gin production became six times bigger than that of beer. In the next centuries it became a well known mix drink for all sort of people. Gin is used as a base for the famous Martini cocktail but most of us know it from the Gin and Tonic drink which was used as a medicine in the early
days. Tonic water contains quinine which helps to prevent Malaria. People added Gin to this medicine because the bitter taste of the quinine complements the green notes of the Gin. Although the consumption of tonic water currently has less medical use than it once did, gin and tonic remains a popular drink. Served over ice with a slice of lemon it is the perfect refreshments during the warmer months. Without the collaboration between the Dutch and the Brit’s Gin wouldn’t exist and be the popular spirit that it is now a days. Especially Gordon’s Gin with a consumption of two bottles per second! We have to give it a 9 out of 10, not only for the taste but also for the history that it carries.

BAY VIEW REVIEW

admin — Wed, 01 Apr 2009 12:28:23 +0000

The word on everybody’s lips this April has been crayfish so it is only fitting that we sampled a little bit of this scarlet seafood, and where better to munch some lunch than at the ocean-themed Bay View Hotel. Located on Bismark St the Bay View Hotel is a single story building painted with the seaside colours of white and blue. Sitting under a canopy at one of the restaurants outdoor tables, enjoying the open air and the blue swimming pool at your feet and catching a glimpse of several palm trees from behind the rooftops one could almost imagine that they are reclining on a tropical beach somewhere. The hotel boasts an a la carte menu which offers a mix of meat and fresh seafood as well as a selection of desserts, including the unusual baked apple pudding. The central pool area that the majority of the rooms open onto also has a braai area which is lit regularly in order to provide customers with freshly grilled meat. Fresh Crayfish served with rice and salad, N$150 for 500g- Bay View earn top marks for presentation as the plate arrived with 6 half-crayfish arranged on a bed of rice like a crimson star. The meat itself is completely fresh and, as the seafood has been cooked in nothing but its own juices, tastes completely natural, flavoured only by the delicate traces of salt water. A perfect dish for one who is watching their weight (particularly as the dish also comes decorated with several large green lettuce leaves) but for those who prefer a bit more variation of taste I would suggest the addition of a sauce or dressing to accompany the meat. The accompanying salad comes with fresh pepper and cherry tomatoes and is covered with a nice light dressing, a difficult thing to find in Lüderitz! Chicken Caesar Salad with honey mustard dressing, N$50- I love a good chicken salad, there’s something very satisfying about the combination of crispy lettuce and grilled chicken that not only tastes good but doesn’t make you feel guilty of your calorie count the second it’s digested. Bay View’s salad has all the right elements and comes with some extra surprisespieces of apple, cherry tomatoes and a delicious creamy dressing that counteracts the harshness that the diced raw onion can create. A nice light lunch on a warm day.

If you would like to put our taste buds to the test and be reviewed by The Buchter News please contact us on info@buchternews.com

Served At Sea Breeze

admin — Thu, 12 Mar 2009 13:16:11 +0000

As with to Ritzi’s Restaurant one of the most stunning things about the Sea Breeze Café is its location; looking out over the waterfront and harbour the glass fronted café provides a beautiful view of blue seas, blue skies and a distant horizon of golden sand dunes making it a nice place to spend a lazy afternoon sipping cool drinks, feeling the sea breeze and watching the world go by.

The café itself is a large airy room with three walls of windows and one wall painted a light green giving the whole room a fresh feel, added to by the potted plants in the corners and the large orchids on each table. If Diaz Coffee Shop is epitomised by the warm dark aroma of coffee then Sea Breeze is a refreshing glass of orange juice, light, bright and healthy.

The menu offers a mixture of light breakfasts and lunches, toasted sandwiches and a small selection of sweet things as well as a range of cold drinks, milkshakes and coffees. Meals cost an average of around N$35 giving good value for money considering the mountain of food given on each plate and we feel it may just be the perfect place to stop for lunch after a hard mornings work.

Club Sandwich (triple toast with chicken, mayonnaise, bacon, cheese, tomato and lettuce. Served with chips): More is not always necessarily better. This is a fact that kills many club sandwiches which go overboard on the amount of filling. At Sea breeze however I find a well filled club sandwich that stays on the right side of that fine-line. Impressive was the freshness of the vegetables, something that, as we all know, is very hard to maintain in Lüderitz. The value for money score is high, a decent size lunch that is guaranteed to satisfy your hunger at a decent price.

Sea Breeze Burger (meat patty, fried onion, tomato, lettuce, fried mushroom, cheese and gherkins. Served with chips): A burger is one of those age old foods that has been done so many times and in so many different ways (the Cajun burger, the bacon burger, the royale with cheese and so on) that many restaurants spend large amounts of time and money struggling to come up with a new and exciting way to present a meat patty between two buns. However the Sea Breeze burger suggest that in fact the very best way to make a burger is in the good old traditional way; piled high with meat and fresh vegetables and smothered in a delicious blanket of melted cheese the meal pushes every button. The chips are crispy and lightly salted, a far cry from the soggy vinegar soaked delicacies that I’m used to in England, and my only criticism is that the meal is impossible to fit into your mouth in one go, making for a very cheesy, collapsed mess on my plate- delicious!

Iced Coffee: Sea Breeze Café is on of the few places that actually puts a scoop of ice-cream in their iced coffee. This certainly adds a nice flavour to the coffee. However a good ice coffee is hard to come by since coffee tends to loose it’s aroma when chilled. The ice coffee at Sea Breeze is tasty and certainly worth a try, but if you enjoy a cold drink with some ice cream in it, I would recommend the milkshakes rather than the iced coffee.

Chocolate Caramel Cake: Sea Breeze Café may not have the biggest selection of cakes in town but it does have a special cake of the day, made fresh every morning and different every day. On the day of our review the baked treat was a chocolate caramel cake. Served in huge slices this cake was soft and moist and the caramel topping thick and creamy. The taste was a little bland but the sheer quantity of food given certainly makes up for that fact.

If you would like to put our taste buds to the test and be reviewed by The Buchter News please contact us on info@buchternews.com

Drink Of The Month- Jameson Irish Whiskey

admin — Thu, 12 Mar 2009 12:29:05 +0000

Jameson triple distilled whiskey is a middle-range Irish whiskey. The whiskey is best described as smooth with the slight sweet taste of the oak casks in which it was matured. Though not compatible with top-range whiskey this whiskey has secured a good spot in the upper mid-range and leaves a number of equally priced whiskeys behind.

The smooth taste makes sure that there is no need for soda water, even if you are not used to drink whiskey. This ensures you’ll be enjoying the taste as intended. Although we can’t recommend mixing this whiskey with other drinks (coke, soda water, etc) putting a spot of it into tea proves to be an excellent spirit lifter on those cold nights.

7.5 out of 10