1.How mozzarella and other cheeses are made at this Limuru farm

Follow the journey of pizza through the years, right from Italy.

Yummy pizza and beer at some of the best restaurants in town

BROWN’SCHEESE

SLICE OF HISTORY

2 FOR 1DEALS

PIZZAFEST

yFREE COPY

yummyby

Vol 12 October 2015

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EDITORIAL

I’d like to personally thank all of you for making the magazine what it is today. To the Yummy team that works endlessly to find the most delicious content,

I am privileged to work with such passionate and talented food enthusiasts! To all our suppliers, you rock! And to our readers and budding foodies, we’d be nothing without you. Thank you for always picking up a copy and writing in to express your highlights of the month, making us both laugh and pause to ponder in equal measure. It is our absolute pleasure to bring you this magazine each month!

Now to another first and one which I’m sure all avid foodies are counting down the days to…Pizza Festival! From the 5th to 9th of October, we

present EatOut’s very first Pizza Festival which will be held at several of the best restaurants around the city. In a nutshell, you and your mates can step out (or order in) and enjoy 2 for 1 deals on pizza and Carlsberg beer for a week! This month’s magazine features all you need to know about the participating restaurants and a whole lot more. My advice; download the pizza passport pronto, map out a plan of spots to hit and buy bigger pants!

A personal first was our visit to Brown’s cheese farm. Being the cheese addict that I am, I spent most of the afternoon slightly emotional (yes I love cheese that much) and in awe of this beautiful little factory tucked away in the lush tea plantations of Limuru. Their

This month we celebrate many firsts at Yummy, the first being our birthday! That’s right...we’ve been bringing you all there is to know about food and drink in our gorgeous city for a year now, and we have loved every calorific minute of it!

ALL FORPIZZA!

parmesan and camembert have always been my favourites but the creamy handmade Burrata that Delia helped us make was to die for! Be sure to read more on page 26.

Our final first was a sneak peek at Kempinski’s latest addition; Tambourin. Specialising in Levantine cuisine and adorned with coloured lamps and luxurious draped fabrics, it is bound to become a favourite with many. Tambourin feels like a Middle Eastern palace. Their chef has created the most divine menu, and get this: they have a belly dancer and traditional customized flavours of shisha! Flip over to page 15 for more images and be sure to book a date soon as it opens this month.

That’s it from me. Thank you once again to all our readers for helping

make this magazine a success. I hope you’ll all join us in celebrating by indulging in a little pizza action! And hey, for you freebie lovers, be sure to keep an eye on our social media pages and tune into Capital FM for lots of Pizza Festival giveaways.

Keep it Yummy!

Michelle Slater,General Manager.

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THE ART OF MOZZARELLA

#PIZZAFEST

CONTENTS

We paid a visit to Brown’s Farm in Limuru to learn the art of making Mozzarella and other cheeses.

We profile the fabulous restaurants taking part in our first ever Nairobi Pizza Festival.

NEWS AND EVENTSCheck out some of the tastiest news in the local food scene this month.

SLICE OF HISTORYWe follow the exciting journey of pizza through the years.

A PIZZA HEAVENSusan Wong visits one of the best Italian restaurants in town, and she doesn’t leave disappointed.

SLICE OF ITALYWe take a look at the brains behind Pomodoro, the Village Market pizzeria that’s been in town for about two decades.

MY LIFE AS A FOODIECharity Keita makes a quick foray into the world of delici-ous sourdough pizza.

RECIPESFrom mini-mushroom pizzas to spicy pepperoni and choco-late pizza, Chef Amanda shows you how to whip up a storm in your home kitchen.

KAHAWA DIARIESGet ready for the premier league games with this month’s coffee encrusted chicken wings which are extra tasty and perfect for sharing.

MAN ABOUT TOWNEver picture ageing? Jackson Biko does, and his future is filled with lots of whisky and writing, each equally as important as the other.

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OCTOBER 2015

YUMMY Vol. 12 · October 2015 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Michelle Slater EDITOR Wendy Watta

STAFF WRITER Fred Mwithiga, Soni Adriance GRAPHIC DESIGN Karan Khalsa SALES & OPERATIONS Gilbert Chege, Daniel Muthiani, Devna Vadgama, Seina Naimasiah,

Wahid Osman, Yoga David CONTRIBUTING EDITOR Katy Fentress CONTRIBUTORS Jackson Biko, Charity Keita, Annabel Onyango, Amy Selbach, Susan Wong

SOCIAL MEDIA Anne Kisang, Jean Wandimi IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL info@yummy.co.ke

/eatoutkenya @EatOutKenya @eatoutkenya

DEARYUMMY

Win Voucher to Pink Pizza!

This month’s winner of the classic Bisquit V.S Cognac is Michael Kinyanjui who wrote in a few times to give insightful input on the magazine. This cognac courtesy of Distell Group Limited is worth Ksh 4,085 and will be up for grabs again next month. We’re waiting to hear from you!

Opened in June, Pink Pizza is a Neopolitan style restaurant serving authentic pizzas, and they sure make a mean Peri Peri. How about a voucher worth Ksh 5,000 to dine in this pop up spot? Pizza heaven awaits you! Simply drop us an email telling us what you think of Yummy.

FEEDBACK

Our second winner is Emmy Alek who will enjoy a romantic dinner for two digging into contemporary international cuisine served by the expert chefs at Jiko, Tribe Hotel.

Dear Yummy,One of my favourite editions to-date is the party issue you did with Sauti Sol. They are my favourite Kenyan artists and seeing them on your cover made me download the magazine, hence my introduction to Yummy. I have since read all your past issues online. Your food covers are stunning, no doubt, but I would love to see another celebrity on there. With the year coming to a close, my fingers are crossed! (And yes, I did get the Taste Awards issue with Doxis on the cover. Brilliant interview!) Best wishes,Emmy.

Hi Emmy, We’re glad you’re passionate about what goes onto our covers, and that you enjoyed the interview with Doxis. We’ve already started working on our Diwali and Party issue for December so watch this space! We’ll have another huge icon on the cover! Until then you can always download the Sauti Sol in the Kitchen issue for your tablet. Simply log on to yummy.co.ke/emag. Have a yummy month ahead and enjoy the Nairobi Pizza Festival!

Wendy Wattaeditor@eatout.co.ke

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The Yummy team would like to rectify an error published in our Taste Awards issue. Unlike previously stated, Villa Rosa Kempinski was one of the top 12 Gold Bars this year, and The Balcony Bar emerged runner up for the People's Choice Best Bar in a Hotel 2015.

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Indian cuisine anyone? The Darwar restaurant in Apic Center- Westlands serves up an amazing selection of Indian, and Chinese in a most exquisite ambiance. Incase you’re with your little ones, they have a special menu for children that they are bound to love. From vegetarian meals to meaty dishes, Dawar is sure worth the visit!

SPICE IT UP!

NEW RESTAURANTS

FACE LIFT

MOJO JOJO

The new look Seven Seafood and Grill at ABC is a sight to behold!

Wine, Beer and lots of Pizza await you at Pizza Mojo

The very best of Indian cuisine and more at Darwar Indian Restaurant and Lounge.

Their new interior design and the refreshed terrace will make those Sunday brunches a special experience the family will treasure. The renovation isn’t only visual. They’ve introduced a new menu that promises to keep you and your tastebuds feeling more than appreciated. Curious? Pop in and get your cravings satisfied!

With the Nairobi Pizza Festival in full swing, you’ll need all the pizza you can get! Located at the Adlife Plaza in Kilimani, Big Square’s brainchild is churning out exquisite pizzas, with their very own signature yummy beef rib pizza just for you. Want a glass of wine or their very own Square Bru beer with your order? No problem! Call your mates and head out to this new spot...you’ll be in for a whale of a time!

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The German Business Association is back with the 2015 edition of Oktoberfest, set to be held on 16th and 17th of this month at Karura Forest, Gigiri. Music will be by The Dirndl Jäger” and “The Calabash Band”, while beer and cocktails will provided by Heineken and Pernod Ricard. Expect to find traditional German meals like pretzels, nurnberger bratwuerstchen, pork knuckles and meat loaf. Tickets are only Ksh 1200. See you there!

OKTOBERFEST!

LIVE INACTION

EARTHDANCE

Where to watch the 2015 Rugby World Cup.

Music, booze and nature all in one at the Earth Dance 2015

The world’s largest beer festival and travelling funfair heads to Karura forest.

Rugby, so they say, is a gentleman’s sport. If you enjoy the action packed tackles, audacious tries and celebration of it all, you’ll certainly enjoy the 2015 Rugby World Cup. Whether it’s South Africa’s Spring Boks or New Zealand’s All Blacks, you’re definitely going to be in for a thrill! Wondering which restaurants and bars will be airing live matches? Visit yummy.co.ke/rugby-world-cup-2015

If you loved the previous editions of the Earth Dance festival, you’re going to be counting down the days to this one! The 2015 edition will see you bring your own bottle and dance the night away thanks to the three music stages! Happening on 3rd and 4th October at the Ngong Racecourse with a spectacular waterfront view, this is one you can’t miss. Advance tickets retail at Ksh 2,500 while gate charges are Ksh. 3,500.

EVENTS

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TOP Devna Vadgama, Michelle Slater and Soni Adriance of EatOut Kenya, Jayson Mbogo (Blogger), Shikha Nayar (Kempinski), Loice Odhiambo (UP Magazine) and Amit Sharma (Kempinski)

TASTE OF ARABIA

The highly anticipated official launch of Tambourin restaurant at Villa Rosa Kempinski is expected during the first few weeks of October. Tambourin will be one of the first specialty restaurants featuring Levantine cuisine in an authentic lounge and dining setting. The menu features classic Arabic dishes with a unique twist such as pesto infused hummus and Chicken Balls stuffed with pistachio nuts and halloumi cheese wrapped in othmaleah pastry. The pre-launch dinner was attended by bloggers and members of the EatOut Kenya team. This is one restaurant we can’t wait to frequent!

SOCIAL SCENE

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Asmara Restaurant on General Mathenge Road has a mixture of Eritrean and Italian cuisine. They have a wood fire oven for their pizzas which are really thin and crispy with heaps of toppings, and their portions of Eritrean food are enormous! My favourite had to be the Positano special pizza with cherry tomatoes that burst in your mouth with each bite. We were all stuffed and lazy by the end of lunch! Thanks to EatOut for giving bloggers a platform to connect and share ideas- and meet other like-minded foodies!

This month’s featured blogger:

Darshani Hariacupcakestocurry.wordpress.com

For all our delicious instashots, follow the action @eatoutkenya

BLOG OUT

Each month we invite popular personalities and Nairobi’s most passionate food bloggers to join us for a meal and chat about all things yummy. This month, we headed out to Asmara restaurant for lunch, and it was all hot delicious pizzas and fil-ling Eritrean food! As usual, we had such fun! Got a passion for food and a social media following to back that up? Drop us a line. Do not miss out!

TOP Fred Mwithiga, Wamboi Kay, Wendy Watta, Darshani Haria and Vincent LibossoBOTTOM LEFT Zilzil Tibsi with Anjera BOTTOM RIGHT The Positano Special

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Few things are better than a pizza & refreshing cold beer! But how about 2 pizzas & 2 beers - for the price of one?

Welcome to the first ever Nairobi Pizza Festival in partnership with Carlsberg.

Simply download your FREE Pizza Passport to enjoy 2 for 1 pizza & beer combos at participating restaurants throughout the city!

Tune in to 98.4 Capital FM to win fabulous prizes and don’t be shy to use #PizzaFest hashtag as you selfie away.

Enjoy responsibly and if you are drinking, don’t drive! Our partners at Uber will be giving away 2 free rides worth Ksh 1,000 each to first time users.

WHEN?Nairobi Pizza Festival will take place from the 5th to the 9th of October. A full five days of pizza heaven!

WHERE?Over 30 of the best Pizza restaurants in Nairobi are participating. You can find them all on the next page!

HOW?Download your FREE Pizza Fest Passport from the website and present it on your phone (or print a copy).

FAQs:How many times can I use my Pizza Passport?You can use your Pizza Passport as many times as you would like during the week of Nairobi Pizza Festival. Your Pizza Passport is valid at any participating restaurant as many times as you like during the Nairobi Pizza Festival.

I want to go to the restaurant with a group. Do each of us need our own Pizza Passports?No. Your entire group is welcome to enjoy two for one pizzas as long as one of you presents your Pizza Passport.

If some people in my group want to order off of the regular menu and not take part in the pizza offer, is that okay?Yes! The normal a la carte menu will also be available to all patrons. The 2 for1 promotion will only apply to pizza and beer (where applicable).

Can I get the two for one offer on delivery?Naked Pizza is offering 2 for 1 on delivery, however please check directly with participating outlets.

At establishments that offer 2 for 1 Carlsberg, can I get the beer offer without buying a pizza?No, you need to buy a two for one pizza in order to get a two for one beer.

#PIZZAFEST

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NAIROBIPIZZAFESTIVAL5th - 9th OCT 2015

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#PIZZAFEST

ArtcaffeMultiple outlets

Known for its uniquely designed spaces, sunny balconies, full service cocktail bars and relaxing ambiance, Artcaffe is the perfect place to go pizza crazy with friends and family. Offering a wide selection of handmade, freshly baked pizza, Artcaffe’s selection includes signature favourites like the “Oh my Veggie!”, a firm favourite for the vegetarian crowd, alongside classics such as the margherita basilico, Spicy Beef Sausage and Pollo Pizza. Pizza week’s 2 for 1 pizza offer is available at all Artcaffe outlets, however, they will not be serving beer.eatout.co.ke/artcaffe

AsmaraGeneral Mathenge Lane, Westlands.

If ever you’re in the mood for some authentic shiro or lamb tibsi accompanied by delicious cocktails or quality wine, Asmara is your best bet. You may know it to be Eritrean but the menu is also Italian and features specials like the positano pizza. Its upmarket yet casual decor makes for quite the unique dining experience. What’s more, it is very family friendly so your kids can take turns tucking into their pizza and going out to play on the jumping castle. eatout.co.ke/asmara

Corner Affair BistroRhapta Road, Westlands

This steak house oozes a welcoming aura of warmth, elegance and coziness that makes for a rather simple yet honest and intimate dining experience. Pizzas on date night with your significant other? This would be a great choice. Enjoy the fresh and wholesome food accompanied by delicate wines, cocktails, soft lighting and music that adds to the ambiance. If the weather allows, be sure to sit out in the garden and dig into the Hawaiian with grilled chicken, beef bacon and pineapple. eatout.co.ke/corner-affair-bistro

Debonairs Pizza.CBD, Waiyaki Way & Ngong Road branches only.

Expect to find thin crusts, lots of toppings and the perfect blend of sauces, with side orders like potato wedges, chicken wings and pop-itz. Their tag line states that you should ‘Try something amazing’, and I would suggest the triple decker pizza. This has cream cheese, chicken, mushroom, onion, sweet bell pepper, tomato and herb pizza sauce and mozzarella topped with sweet chilli sauce, cheddar and a sprinkle of parsley. Delicious! They will not be offering beer during the pizza festival. eatout.co.ke/debonairs

Gipsy Bar TropicanaWoodvale Groove, Westlands.

Gipsy is known for being one of the best party hubs in Nairobi. Did you however know that they make a variety of original pizzas like the unusual Roman focaccia, calabrese and tuna ortolana? Try these during the pizza festival, along with favourites like capriciossa, napoli andquattro stagioni. One word: yummy!eatout.co.ke/gipsy

Jade Coffee and TeahouseZen Garden, Lower Kabete Road

This all-day Café serves excellent breakfasts, brunches, light lunches and exotic teas. The sheer beauty of its location, good quality food and high level of service is very attractive to patrons. Order their simple and delicious garden pizza which is topped with their signature pizza sauce, mozzarella cheese, mushrooms, peppers, chillies and olives. eatout.co.ke/jade-coffee-teahouse

LuccaVilla Rosa Kempinski, Westlands.

Lucca has tantalizing and intoxicating aromas of home cooked Italian food that will stimulate your taste buds the moment you walk in. What’s more, the chef at this charming spot is Sicilian and sure knows how to whip up an authentic Italian dish! With a relaxed atmosphere offering casual dining and very friendly service, make sure you give their pizzas a try!eatout.co.ke/lucca

Mambo ItaliaLavington curve mall & Garden City

This is an all-day, casual, Italian dining cafe, restaurant and bar. Enjoy their gourmet pizzas (Nutella pizza recommended) made with the best local and imported ingredients, or better yet, create your own. You can also choose from their antipasti, pasta, salads and mains. The unique ambiance and outdoor terraces are great places to enjoy their wine, artisan gelato and coffee.eatout.co.ke/mambo-italia

MediterraneoThe Junction, Gigiri & Nine West.

Opened about 15 years ago, this spot is known for their seafood, pizza, pasta and vintage wines. The pizza al metro is a Mediterraneo original, which is four pizzas of your choice baked on a meter-long dough. It’s perfect for sharing with friends or family. During the festival, I suggest you try the Terra & Mare which comes with tomato, mozzarella, chicken, prawns and Mushrooms. There’s also a great veggie option with asparagus, zucchini, aubergines, roast pepper, cherry tomatoes and onions.eatout.co.ke/mediterraneo

Naked PizzaMpaka Rd, Westlands & Mombasa Rd

Naked means natural. Their pizzas are an honest diversity of natural ingredients, and come with a 10-grain crust. They are all about offering delicious pizzas that while are good for you, also taste great. What more, they will arrive hot, fresh & fast. My favourite has got to be the Ragin cajun which has red sauce, sausage, chicken, garlic, fresh bell pepper and fresh red onion. Their five cheese pizza which has red sauce, mozzarella, fresh mozzarella, feta, goat and parmesan is also a great option. You can also select your own ingredients online and have them deliver it right to you! eatout.co.ke/naked-pizza

Tune in to 98.4 Capital FM and stand a chance to win a #PizzaFest vouchers

New UBER users! Use the Promo code - PIZZAFEST and get 2 free rides worth Ksh 1,000

TEXTWENDY WATTA

Pink PizzaWestlands road within cake city

This is a casual dining Neapolitan style Pizzeria which opened by an Italian chef in collaboration with Cake City in early June 2015. It is a simple modest pop up in with a serene ambiance, and their pocket-friendly pizzas which are baked in a firewood clay oven will definitely keep you going back. Their signature Pizza is the Chicken Peri Peri. This spot is deal for family or friends, a meetings and perhaps even a romantic date. They also serve desserts, cake, freshly squeezed juices and smoothies.eatout.co.ke/pink-pizza

Pizza MojoAdlife plaza, kilimani

Only about a month old, Pizza Mojo is the latest entrant into the restaurant scene in Nairobi. Owned by the popular Big Square franchise, the menu promises to serve up some of the best pizzas in this city. I would highly recommend that you try their specialty: the beef ribs pizza. It is made using Big Squares signature sweet, tangy and juicy ribs, and you can bet it’s delicious! eatout.co.ke/pizza-mojo

PomodoroVillage Market, Gigiri

This is the first “Pizza al Taglio” from Rome in Kenya. Apart from pizza, they also offer a delectable pasta menu with the most popular being the bolognese, carbonara, aglio & olio and cacio & pepe. They are also known for providing freshly baked bread like focaccia and ciabatta, as well as thick sauces made from tomatoes, cappers, basil, garlic, olives and red chilli. Their simple yet classic pizza Margherita is to die for!eatout.co.ke/pomodoro

Que PasaKaren Shopping Center

This is a busy, friendly, neighbourhood bar and restaurant offering locals and visitors alike an informal place to eat, drink, lounge and relax. It aims to create a stylish yet simple space with sliding doors that open onto the street, vast wooden chandeliers hanging from high ceilings, bare stone walls, tiled floors, and an upstairs lounge overlooking the new dining area. Wood-fired pizzas are the cornerstone of their menu. The chefs specials, pizzas, gourmet pastas and salads are all served up on candle lit wooden tables. I would recommend trying their fiesta pizza which is topped with mozzarella, tomato, chicken strips and avocado. eatout.co.ke/que-pasa

Roberto’s RestaurantLaico Regency, Loita street, CBD

Here, you will find the traditional decor of Italian pizzerias, complete with chequered tablecloths, statuettes, indoor shrubs, a water fountain and some soothing Italian opera music playing in the background. The menu features Italian classics like beef carpaccio, as well as an array of pasta cooked al dente and accompanied by their signature carbonara. With more than thirteen pizzas to choose from, you will no doubt be spoilt for choice!eatout.co.ke/robertos

Simba SaloonCarnivore road, Langata

This spot is famed for being the first to offer themed nights like Wednesday Rock, Saturday Disco and Soul Sunday. Some of the best Kenyan artists actually got discovered here. It combines a nightclub with an a la carte restaurant, bar and children’s playground. Other than the Carnivore meat platter and signature dawa cocktails, they also make amazing pizzas from the traditional domed brick oven. I highly recommend trying the chicken salami and mushroom pizza which has sauteed chicken, garlic sausage, button mushrooms, tomatoes and onions. eatout.co.ke/simba-saloon

Pizza Only

Pizza & Beer

yummy

The DailyUrban Eatery. Delta towers, Westlands

This cafe bistro offers breakfast, brunch and lunch. For breakfast, sit back and enjoy an energising start with warm pastry fresh out of the oven. For lunch, tuck into a healthy salad or sandwich, or if healthy isn’t your buzzword for the day, opt for their delicious pizza, pasta, burger or grilled meat.eatout.co.ke/the-daily

Thorn Tree cafeSarova Stanley, Kimathi street, CBD.

The name of this bistro-style cafe comes from an acacia tree located at its center, one which acted as a post box of sorts for travellers who would leave their mail pinned to the bottom of its trunk. It follows then that this would turn into the perfect meeting spot for friends and family. Pop into their deli counter before settling down to fresh juices, a wide range of coffee and pizzas from their wood-fire oven. eatout.co.ke/thorn-tree-cafe

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Pizza has taken the world by storm, and Kenya is firmly rooted on the crust of this band-wagon. Perhaps this is because there really is a pizza to suit anyone, whatever their pre-ferences. As you order your favourite type during our pizza festival, here’s an interesting slice of history for you to bite into.

A SLICE OF HISTORYThe Pizza Margherita is one of the most common today, and it owes its name to Italy’s beloved Queen Mar-gherita. It is said that in 1889, pizza maker Raffaele Esposito was com-missioned to create a pizza in honour of her. Of the three that he made, she fell in love with one created in the colours of the Italian flag; green of basil, white of mozzarella and red of tomato. Neapolitan style pizza has since spread throughout the world with Kenya being firmly rooted on the crust of this bandwagon. So how exactly did this phenomenon come to be? Well, after inventing the tele-phone, Alexander Graham Bell got hungry and...okay, that’s not it. While flatbread topped with oils, spices and such were popular among the Greek and Egyptians, modern day pizza can been traced back to Naples, Italy. Today, it is generally topped with tomato sauce and cheese, followed by a selec-tion of meat, vegetables and other condiments. Before that, however, flatbreads in Italy were often topped with ingredients like lard, cheese, garlic and basil. Tomatoes were actually not used in pizzas, or Italian

cuisine for that matter, until the 18th and early 19th century, despite hav-ing reached the region in the 1530s. This is because they were thought to be poisonous and were actually only ever grown for decoration. Peasants started using this ‘deadly fruit’ in a lot of their dishes (perhaps out of hunger), but it took quite some time for the rest of the society to warm up to the idea. Tomato-based pizzas were already being sold on the streets of Naples by the time the elite tried them and decided that they were on board. Slowly, pizza moved from being just a street food to actually being sold in shops where patrons could place their orders and choose from a variety of toppings. It was the 1830s and the first true pizzeria, Antica Pizzeria Port’Alba, was established. Just so you know, it is still churning out this flatbread in 2015! When it comes to cheese, mozzarella was the only one used initially, with the best quality ones using buffalo mozzarella (made from the milk of the domestic Italian water buffalo). Today, other types like provolone, ricotta, cheddar and parmesan are often included.

The ‘pizza effect’ in sociology refers to when elements of a nation’s culture are more fully embraced elsewhere before gaining popularity in their country of origin. This came from the idea that modern pizza was popularized by Italian immigrants in America (it was then still looked down upon in Italy) before being re-introduced to Italy as an accepted delicacy. The first pizzeria in America called Lombardi’s was opened in New York’s ‘little Italy’ in 1905, and it is still operational today. After the second world war, veterans return-ing from the Italian campaign having already been accustomed to food from that region, proved a ready market back home. Let’s just say that pizza consumption soon exploded in America and the rest of the world. As did pizzerias. Many variations have of course since come up, and a good example would be the crust which is now always either thin, as with the traditional Neopolitan pizza, or thick, as with the deep-dish Chicago style. New trends such as pizza al taglio, sficione, calzone and even sweet piz-zas continue to emerge.

MAIN FEATURE

Of the three that he made,

she fell in love with the pizza

Margherita, created in

the colours of the Italian flag; green of

basil, white of mozzarella and

red of tomato

TEXTWENDY WATTA

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Susan Wong gets nostalgic as she tucks into Chef Matteo’s freshly made, delicious, thin-crust pizzas at Mediterraneo.

A PIZZAHEAVEN

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RESTAURANT REVIEW

TEXTSUSAN WONG

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the kneading of the dough, tossing the balls of flour into the air (some landing on the floor) and pressing them out flat to make two 5-inch pizzas - one for their parent and the other for themselves.

I remember looking up at my father feeling absolutely defeated. “You can do this. Think outside of the box,” he whispered in my ear. That’s when I noticed two red milk crates sitting underneath the workstation. I flipped them over, stacked them on each other, and my father found a vacant large wooden cutting board and placed it on top of my new temporary workstation. He kneaded the dough as I dusted the cutting board with flour and sped through all the toppings. As I watched intently through the glass oven door - the sight of shreds of mozzarella melting and bubbling into the sauce, and the smell of caramelized pepperoni filling the kitchen – I thought to myself that this was an unforgettable experience.

“Welcome!” Annie of Mediterraneo

Gigiri warmly greeted me. The lingering aromas of glowing wood embers in a pizza oven brought back memories of my first pizza experience.

As I sat in candlelight in the garden of this charming converted villa, waiting for my companion to arrive, I watched as other guests received their food. There were Chef Matteo’s specials and the expected Italian dishes: antipasti, pasta and risotto. But what received the most attention were the pizzas including the special meter-long ones – wood-fired and thin crusted.

Ordering pizza was the obvious choice. But first, we started with Mozzarelline Fritte which were crispy, golden brown, bread-crumbed balls of homemade mozzarella. The melting centers of the bite-sized balls stretched into pliable, delicious and fun strands; which were perfectly complemented by a classic spicy Napoletana Sauce.

There was the Vegetariana Pizza topped with tomatoes, homemade

Making your own pizza is one of the ultimate cooking experiences. Why? You’ve made the dough from scratch – kneading, stretching, tearing, reworking and repairing - your hands have been in it. You’ve made the sauce with patience, shredded the mozzarella balls without shaving off your fingertips and stood guard resolutely in front of the oven. It’s misshapen and a little burnt on the edges, but it doesn’t matter, because when you finally dig in, you can smell and taste the passion that went into it.

When I was in kindergarten, my father joined me on one of my first school trips. The mission? Learn how to make pizzas at the neighbourhood Pizza Pizza – a popular Canadian franchise. At 4-years-old, I was almost a year younger than most of my classmates, and a lot smaller in size – I could barely see over the cold stainless steel counter. The other kids worked at the countertops with ease. I looked on in frustration as my classmates sped through

mozzarella, asparagus, zucchini, aubergines, roast bell peppers, cherry tomatoes and onions. Dusted with a fresh crack of black pepper tableside, the topping-laden pizza was packed with flavour thanks to the well-balanced fresh toppings and a crispy thin crust. The simple Parma Ham pizza arrived completely covered by the thinly sliced cured meat - the saltiness of the topping softened by the tangy homemade tomato sauce. A Biscuit Basket with Vanilla and Raspberry Bavarian Mousse paired with Vanilla Ice Cream and fresh berries cleansed the palate perfectly after such a savoury experience.

What sets Mediterraneo Gigiri’s pizza apart from the others is the experience. When you get to taste something that conjures up reclusive childhood memories and stirs up passion, that’s a sign of a great meal in my books.

The lingering aromas of

glowing wood embers in a pizza oven

brought back memories of

my first pizza experience.

LEFTMediterraneo wins

Most Popular Italian restaurant at Taste

Awards 2015

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Mozzarella: from the Italian “mozzare = to chop”, is a traditional cheese that comes from Southern Italy and is most commonly associated with pizza.

THE ART OF MOZZARELLA

PRODUCER TO PLATE

TEXTKATY FENTRESS

Making mozzarella is

an art but the basics are really

rather simple

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Men and women in white overcoats busy themselves around a series of machines in a large

white and spotless room. The is an almost undetectable smell of dairy permeating the atmosphere; you have to wrinkle your nose to catch a whiff of it. We could be in a science lab, a soft whirring in the background underlines how this is one of those places where humans and machines work in perfect harmony. In a corner, a large contraption is pulling and kneading at what looks like a pure white dough. In the centre of the room, large milky vats of water are being stirred and tended to.Situated amidst the rolling tea plantations of Tigoni, Browns Farm feels incredibly small. Actually it isn’t small at all, but when you stop and consider the sheer volume of cheese that the farm produces, you can’t help but marvel at how petite it appears. What from the outside looks like a compact farmhouse, upon closer inspection reveals itself as an impressive operation which

churns out significant quantities of almost every cheese you have ever heard of. Cheddar, gouda, camem-bert, parmesan, feta, cottage cheese and of course mozzarella, are just a few of the dairy products that form the portfolio of this unique, award-winning, establishment. “My parents started this operation in 1979 at a time in which Kenya was not allowing any imported cheeses into the country” explains Delia Stirling, standing by a long wooden table in the sun-filled dining room of the family home which sits adja-cent to the farm’s cheese making operation. “My dad was just dying for some camembert so when my mother next went to Scotland, she brought back some cultures and set about finding out how to turn them into cheese”. Delia, who took over the cheese making operation from her parents four years ago, has taken her parents’ ethos to heart and continues to produce Browns cheese according to strict biodynamic and organic principles. “I just decided to become a bit more pushy from a marketing

perspective” she laughs, a strand of blond hair falling from underneath the white cap she dons to protect her cheeses while on site. As part of our cheese tour, the EatOut team is being treated to a lesson in how to make Mozzarella, everyone’s favourite stringy white cheese and one of the core products of the Browns’ operation. They cur-rently produce a series of different Mozzarellas: from the soft and milky ovolini that we previously saw being kneaded by the large contraption, to the harder but more elastic “piz-zella”, specifically created to go on pizza, to those made according to guidelines set out by clients such as Dominos.Making mozzarella is an art but the basics, as Delia demonstrates, are re-ally rather simple. Take a large piece of curd, cut it into cubes and then stick it into a bowl around which you gently pour hot water, mixing it around with a few tablespoons of salt until the curd fuses together into one homogenous blob. Next pick up the mass of melted curd, knead and pull it into one long ribbon. Finally

flatten the ribbon, fold it over itself and push it through your fist to cre-ate a perfectly smooth and round mozzarella ball. As we await for the pizzas made with our own handmade mozza-rella to come out of the oven, Delia describes how when it comes to mozzarella, the buffalo mozzarella from around Naples in Italy has no comparisons. This, she explains, is because buffalo milk is much more fatty than cow milk thus giving the cheese its luscious and creamy taste. She explains that traditionally in Ital-ian homes, people would buy curd in the afternoon and then make their own mozzarella to be served in time for the evening meal. Delia says she hopes to soon start selling curd in retail establishments across Nairobi to see if this trend might catch on here too. We all nod in agreement, although truth be told, our atten-tion has been diverted by the three steaming hot pizzas that have just been placed before us...

Delia pulls some fresh mozzarella. Ingredients all set to make some pizza. The first pizza is ready. Time to dig in!

27.

28.

CHEF PROFILE

28.

TEXTWENDY WATTA

Fausto and Lorenza Trufelli

29.

Lorenza. “When I make sauces, I can tell when it’s ready by the noise it makes while simmering. When I make pasta, I can tell if it is ready just from how the spoon is touching it. This is because I grew up with these traditions. Some of the items on our menu have actually been there for over 20 years! If we remove anything, we get complaints!”

The menu at their open-court restaurant is divided into three. They explain that the first is the ‘traditional; section which has the classics that they won’t ever change. The second is the ‘original’ which is food from Italy but with their own added flair. The third is the ‘extravagant’ section where Italy meets abroad- because Nairobi in itself is very cosmopolitan- and you would never find them in Italy because they are not your traditional dishes. “We want to keep our customers happy without losing who we are or our way of doing things,” says Fausto. “We have sacrificed a lot of business just to maintain quality. We chose not to franchise because we didn’t want to lose the quality that customers have come to expect. There is no need to open up 20 outlets that we won’t be able to give the same attention as just this one.”

The first generation from their family to live abroad, Fausto and Lorenza are quick to add that while Italy is a tiny country, the food is very different from the North to South, and every Monday, the

restaurant offers a buffet that explores the different regions. Since they sold Arlecchino, they have also introduced a coffee corner to their spot. You will not find a frapuccino, however, because they only focus on traditional Italian brews.

Italians are very fussy about their food, and there is the age-old argument that you cannot get Italian food that’s just as good in any other part of the world. The pair however state that they do not compromise on authenticity, and have since resorted to getting ingredients like tomato sauce and olive oil from their

Food is a big part of the Italian culture, and their passion for it would have them come introduce Nairobi to Italy. Over two decades later, it would seem they have succeeded.”

PIECE OF ITALY

When I finally get to sit down for a quick chat with husband and wife duo Fausto and Lorenza Trufelli, the brains behind Pomodoro, their restaurant is teeming with customers. Later I will fall in love with their pizzas all over again. The Kenyan chapter of their lives starts with a vacation here in 1992. For all its shortcomings, this beautiful country will reel you in and trap you in its charm. And so two years later, the newly married couple who were then just 33 and 26, left their jobs to come settle here. Food is a big part of the Italian culture, and their passion for it would have them come introduce Nairobi to Italy. Over two decades later, it would seem they have succeeded.

The pair set up shop at the Village Market, which had then just opened in 1995. They had a restaurant called Pomodoro and an ice cream shop called Arlecchino, but sold the latter about 1.5 years ago. “There wasn’t much happening in the Kenyan food scene then,” states Lorenza. “You couldn’t even find a good cappuccino. In fact, they would call it ‘cup of chino’!” She further explains that while a lot of establishments have since come up, they don’t mind the competition.

“We have remained steadfast in our concept and continue to keep to our traditions. We come from Rome but have family all over Italy. We still cook in the manner that was ingrained in us growing up,” adds

home country. Having restaurants that need these ingredients outside of Italy has given rise to very efficient companies that import whatever they may need. Fausto makes mozzarella on occasion, and they also make their own sauces like bolognese.

“Sometimes you make pizza at home and it ends up looking like a frisbee! You need to treat it like it’s alive. Don’t prepare your sauces separately! Cook it together with your pizza in the oven!” exclaims Fausto. “And don’t add sugar please!” adds his wife. Finally, it is time to eat.

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I have a friend called Heidi who hails from a cold Swiss Alpine town whose name I can’t even begin to pronounce. In the summer it is very green and cows

prance around munching on lush and verdant grass; in the winter people ski and in the evening, sip schnapps next to a roaring fire. In my mind’s eye, I like to imagine Heidi doing her house chores wearing lederhosen and yodelling at the top of her lungs. I imagine her ‘askaris’ curiously peering through her window, trying to figure out if that’s a cry for help, or just some crazy mzungu singing. But I digress.

On a recent stay at one of the Kitengela glass homes, Heidi got invited to breakfast with Nani Croze, the German owner and founder of the amazing glass factory. During the meal, Heidi’s passion for baking came up, so Nani bestowed upon her a very special gift. The gift was a jar containing a 40 year old sourdough starter.

In case you have never heard of a sourdough starter, allow me to explain: a sourdough starter is a mixture of flour, water and wild yeast that has been left to naturally ferment. Before the advent of industrial yeast, bakers across the world would carefully nurture their own sourdough starter that they would then reuse over again again, eventually passing it down to the next generation.

Sourdough is currently receiving a huge upsurge in popularity, as experts across the world pronounce it a healthy alternative to the industrial sliced loaves that here in Kenya are so hard to escape from. The claim is that sourdough has a lower glycemic index than other breads, contains healthy bacteria that does wonders to our digestion, controls the amount of yeast that populates our gut and has many more minerals and vitamins than industrial bread. Above all, however, the main attraction in sourdough

breads is the fact they simply taste better. Their tangy and chewy consistency is vastly superior to any of the mass-produced options that are available on the market.

A couple of months ago during a visit to London, I had the chance to taste a delicious sourdough pizza in a restaurant called Franco Manca. The consistency was really different from what I was used to, but it was the flavour that really got me: never had I tasted a pizza in which the dough actually took centre stage. So when my editor asked me to write a column about pizza, I decided that the only option was to enrol Heidi into my plan and see if we could pull-off an amazing sourdough pizza feat.

Unfortunately this is one of the times in which my harebrained schemes do not turn out as planned. When we saw that our sourdough pizza dough was taking a while to raise, we decided to make a regular yeast alternative. Eventually that

SOURDOUGH experts across the

world pronounce it a healthy

alternative to the industrial sliced

loaves that here in Kenya are so hard

to escape from.

night we went with the second option, in the hope that the sourdough would have leavened better by morning. When I peered into the bowl the next day, the dough did seem to have raised a bit, but only a bit. The resulting pizza was slightly gummy and had none of the amazing consistency and flavour of the one I tried in London.

I suspect the problem may have been with the starter that had been lying around the fridge for many a month and had effectively died. Heidi might beg to disagree but I can see no other reason for which the culture should have failed at creating the desired leavening.

My only option is to make my own sourdough starter and at some point in the not-too-distant future, try again. That all depends on me finding some good rye flour. Will keep you posted.

Charity Keita makes a quick foray into the world of delicious sourdough pizza

MY LIFE AS A FOODIE

everyday 11a–11p nakedpizza.co.ke

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RECIPES

33.Winemaster’s Reserve Sauvignon BlancHas melon and herbaceous nuances with fresh gooseberries and a hint of figs.

MINI-MUSHROOM PIZZASIf you think stuffed mushrooms are bland, you’ll find these a welcome change of pace since the flavours are quite robust. They are equally

good right out of the oven or at room temperature, and make a nice hors d’oeuvre option for non-meat eaters.

Serves 4

INGREDIENTS

1/2 cup red bell peppers, diced

1/2 cup pitted green olives, diced

1/2 cup Sharp Cheddar or Parmesan cheese, freshly grated

3 tablespoons breadcrumbs

4 tablespoons sun-dried tomato pesto

2 spring onions, white parts only, finely chopped

2 garlic cloves, minced

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 teaspoon fresh thyme

1/4 cup fresh basil leaves, finely chopped

400g Portobello mushrooms, cleaned and stemmed

4 sprigs fresh thyme, roughly chopped (optional, for garnish)

From mushrooms to spicy pepperoni pizza finished off with a decadent chocolate tart, chef Amanda shows you how to whip up

a yummy storm in your kitchen this month.

Method

Preheat the oven to 200°C. Line a rimmed baking sheet with parchment paper.

In a medium bowl, mix together the red bell peppers, olives, cheese, breadcrumbs, pesto, spring onions,

garlic, olive oil, salt, pepper, thyme and basil.

On the baking sheet, arrange the mushrooms, gill side up. Spoon the filling into the mushroom cavities,

mounding it slightly. Bake until the mushrooms are tender, about 20 minutes.

Transfer the mushrooms to a serving platter, sprinkle with fresh thyme, if using, and serve.

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RECIPES

Winemaster’s Reserve EdelroodThe spicy vanilla background nuances bring out the flavour of this meat-based pizza.

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SPICY PEPPERONI PIZZA Pizza can be thick or thin, crunchy or soft, subtle or rich. The true neapolitan pizza has a spongy dough, and it is slightly thicker around the

edges to prevent the topping from slipping into the plate. Spicy pepperoni, sautéed minced beef, smoky bacon and fresh basil make this

meaty pizza burst with flavour.

Serves 2 - 4

INGREDIENTS

For the dough

4 cups all-purpose flour

1/2 tablespoon yeast

1 1/2 cups (350ml) lukewarm water

1 1/2 tablespoon (20ml) extra virgin olive oil

2 teaspoons (12g) salt

For the topping

3 tablespoons olive oil

1 garlic clove, minced

800g can whole peeled tomatoes

1/2 teaspoon salt

1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil

Pinch of crushed red pepper flakes

400g mozzarella cheese, thinly sliced

15 slices spicy pepperoni sausage

1/4 cup cooked minced beef (cooked and seasoned with 1/4 clove minced

garlic, pinch of black pepper, Spanish paprika and salt)

1/4 cup cooked bacon, chopped (optional)

Method

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water

and pour the mixture into the well. Gradually start incorporating the mixture into the flour until a loose

dough starts to form, then add the oil and salt. Knead the dough until smooth and elastic, then rub with

a little oil, cover with plastic wrap and leave to rest for about 10 minutes.

Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and using your fingertips,

spread it to cover the bottom of the pan. Loosely cover the dough with lightly oiled plastic wrap and at

room temperature for at least 2 hours, becoming light and fragrant.

To make the tomato sauce base, heat oil in a large heavy frying pan. Add garlic and cook for 1- 2

minutes. Add tomatoes and break them up into small chunks with wooden spoon. Simmer for 15- 20

minutes, until most of the liquid has evaporated and sauce has thickened. Add salt, oregano and red

pepper flakes to taste. This makes approximately 1 2/3 cups of sauce. When the dough has risen, spread

5 – 7 tablespoons of the tomato sauce evenly over the surface. Arrange the mozzarella, pepperoni

(at room temperature) and minced meat on top. Sprinkle bacon, if using. Let the pizza rise for another

40 minutes. Preheat the oven at 220°C for 5 minutes, then bake for 20 minutes, or until the cheese is

bubbly and the crust is golden brown.

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37.

Method

RECIPES

Winemaster’s Reserve RieslingFloral and fruity with pineapple and spicy notes, making it perfect for this dessert.

37.

CHOCOLATE TARTWith its crust, toppings and rich three-fold texture profile, this easy-to-make tart

looks somewhat like a pizza, and is a sure way to satisfy your sweet tooth.

Serves 8

INGREDIENTS

For the crust

175 grams butter

1/2 teaspoon salt

2 cups plus 3 tablespoons (290g) all-purpose flour

1/3 cup (35g) almond flour, skinless

1 cup (110g) icing sugar

1/2 teaspoon vanilla extract

4 to 5 yolks egg yolks

For topping

160g dark chocolate (65%), chopped or coins

1 extra-large egg

1/4 cup and 2 tablespoons whole milk

2/3 cup (150g) heavy cream

Seeds from 1 pomegranate (optional, for garnish)

Place the butter, salt, and sifted all-purpose flour in the bowl of your mixer.

Mix on low speed with the paddle until the mixture is crumbly. Add the

almond flour and the sifted icing sugar and mix on low speed until the

ingredients are just mixed together. Add the vanilla and egg

yolk and mix on medium just until all the ingredients come together. Scrape

the dough out of the bowl and press it into a ½-inch-thick rectangular block.

Wrap airtight in plastic wrap and refrigerate overnight.

Roll the dough into a ¼-inch-thick circle. Line a 9-inch tart pan with baking

parchment, grease with a thin layer of melted butter and carefully place

rolled dough. Use a fork to perforate holes up and down the bottom of the

dough. To pre-bake the dough, preheat the oven to 160°C with the rack

positioned in the middle of the oven. Bake for 15 minutes or until golden

brown and evenly coloured. Remove from oven and set aside. Leave oven on

at 160°C.

Place the chopped chocolate or coins in a bowl over a water bath (Make sure

the water is not boiling), and melt while stirring continuously. Set aside but

keep warm.In a small mixing bowl, beat together the egg and 2 tablespoons

of milk.

Combine the cream and remaining milk in a medium saucepan and place

over medium heat. Bring to a boil, then remove from the heat. Allow to cool.

Making sure that it is not boiling hot, whisk half into the egg mixture to

temper the egg. Then whisk the tempered egg back into the

milk mixture, scraping all of it out of the bowl with a rubber spatula.

Return the saucepan to low heat. For 2 minutes, whisk constantly, making

sure to whisk along the bottom and sides of the saucepan. Remove from the

heat and sieve the hot custard over the melted chocolate. Using a rubber

spatula, carefully stir from the centre of the bowl out to the sides until the

mixture is completely combined. If the mixture looks broken or separated,

use a blender to combine for 10 seconds on medium speed. Pour into the

pre-baked crust and place in the preheated oven. Bake for 8 to 9 minutes,

until you see the sides become thicker and slightly more set than the middle.

Remove from the oven and set aside to cool for 2 hours. Sprinkle with

pomegranate seeds, if using, and serve at room temperature.

38.

Monin syrup seeps into the Kenyan market as Viva Global finds high demand for this simple yet versatile ingredient in the Kenyan hospitality industry.

IN THE MONIN

I stumble into a coffee shop in an early-morning haze desperate for a cup of coffee to jolt me awake. With my eyes and hands fixed to my phone’s screen, I ask for a vanilla latte and shuffle my way down the counter to collect my cup of caffeine. My phone pauses it’s incessant buzzing and I look up to take in my surroundings. I watch in awe as the barista glides through the effortless motions of making my latte. Two pumps of vanilla syrup, two shots of espresso, frothed milk, and it’s ready. I thank him and walk out the door.

This is how most people unknowingly interact with Monin syrup. Syrup is the differentiating factor between a vanilla, caramel, and hazelnut coffee. You may not realize it but this subtle ingredient is being vastly underutilized and should probably be a staple in your kitchen or liquor cabinet.

Monin is one of the largest French syrup companies in the world and has primarily been used for coffee beverages in Kenya. Recently, Viva Global brought in a multitude of syrups from the Monin portfolio as well as mixologist David Kiyuna to educate the restaurant and bar industry on how to best utilize this product. “We initially brought in Monin syrups with a few coffee flavors such as Monin Vanilla,

ADVERTORIAL

TEXTSONI ADRIANCE

Hazelnut, Caramel, Almond, and couple of fruit flavors such as Monin Strawberry, Apple and Coconut. These sold out very quickly to various cafeterias, hotels and many bars too,” says Meera Karia of Viva Global Ltd. Monin syrups can be used for coffee drinks, cocktails, and even desserts which lends to its wide appeal.

Speaking with David, he sounded excited to start training various members of the hospitality industry in Kenya. “The importance of having Monin syrups is that they allows one the freedom to choose from a wide variety of flavours. For instance, Monin fruit syrups allow the individual to get flavours of fruits that are seasonal or aren’t available in Kenya” he explains. With such a wide portfolio of flavours, I ask David which syrup would be best for home users. “Monin vanilla can be added to cocktails, coffee, or smoothies. You can get creative with it in any way you like. Add milk, ice cubes, fresh fruits and a dash of Vanilla syrup, blend it and it’s ready to sip!” he suggests.

Whip up a Monin concoction at home, or keep an eye out for it around the city. You’ll definitely be seeing more of this versatile brand around!

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WINE PICKS

THE MILKWOOD SHIRAZ MOURVEDRE VIOGNIERCountry: South AfricaKshs 1250

Nose: Cumin, aniseed and floral tones.

Palate: Expressive red fruit

Food pairing: Gourmet Piz-zas.

Available from Mia Winesfacebook.com/miawinesand-spirits

CELESTIAL BAY CABERNET MERLOT AustraliaKsh 1800

Nose: Dark cherry and cassis with hints of vanilla

Palate: Medium bodied with berry fruit flavours and soft, dusty tannins.

Food pairing: Red meat such as venison or lamb.

Available from Makkinfacebook.com/makkin

Wine with pizza is like beer with fish and chips- it’s a match written in the stars. You need a splendid one with intense flavours to counterbalance the intensity of your cured

meat, spices and strong cheese, and that’s where these reds come in handy!

GET RED-DY!

NEDERBURG BARONNESouth AfricaKsh 1635

Nose: Blackcurrant, cher-ries and prunes with spicy nuances.

Palate: Full and velvety with blackcurrant and prune flavours and a good tannin structure.

Food pairing: Roast lamb, coq au vin, red meat steak and mature cheese.

Available from Nakumatt, The Wine Shop, Vintage Cigars, Chandarana.facebook.com/nederburg-ea

TOMMASSI VALPOLICELLAItalyKsh 1,021

Nose: Warm and ripe fruit fragrance.

Palate: Smooth and full bod-ied with lots of cherry and plum notes.

Food pairing: Chicken and vegetable pizza

Available from WOW Beveragesfacebook.com/wowbeverages

CARLO ROSSI SANGRIAChileKsh 745

Nose: Unique blend of fruit flavours.

Palate: Medium-bodied.

Food pairing: Spicy foods such as cheese enchiladas or chili.

Available from Viva Globalfacebook.com/viva.productline

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NEDERBURG SPARKLING – CUVEE BRUTSouth AfricaKsh 1125

Nose: Delicate fruit aromas

Palate: Crisp and fresh with a lingering aftertaste.

Food pairing: The perfect partner to any celebration, it gives a bracing vitality to fresh oysters, seasonal fruits, omelettes, eggs benedict and is also excellent served on its own.

Available from Nakumatt, The Wine Shop, Vintage Cigars, Chandarana.facebook.com/nederburg-ea

This issue is packed with pizza tidbits and simple recipes that beg for a glass of wine to accompany your next slice. Regardless of topping, pizza is traditionally a very earthy and

substantial fare that begs red over white. It however takes the right glass of white wine to bring out the flavour of the ingredients. Try these out!

WHITES WINES FOR YOUR PIZZA!

RUFFINO ORVIETO CLASSICOItalyKsh 1,487

Nose: Citrus and apple fruit aromas.

Palate: Light bodied, clean and crisp with a hint of almonds.

Food pairing: Mixed cheese pizza.

Available from WOW Bever-agesfacebook.com/wineseastafrica

ANDRE BRUT SPARKLING WINEChileKsh 1095

Nose: Green apples and lemon which follow through on the palate.

Palate: Medium to dry with fruity flavours somewhere between green apples and sweet lemons.

Food pairing: Seafood, mild cheese or even on its own.

Available from Viva Globalfacebook.com/viva.productline

THE WILD OLIVE CHENIN BLANCCountry: South Africa Kshs 1125

Nose: gooseberry, green apple and guava

Palate: Long finish with elegant minerality

Food pairing: Pizzas with white meat toppings ( chicken, fish).

Available from Mia Winesfacebook.com/miawinesandspirits

CELESTIAL BAY MARGARET RIVER CHARDONNAYAustraliaKsh: 1700

Nose: Ripe white peach and rock melon with roasted ca-shews and light vanilla hints.

Palate: Medium-bodied with good fruit depth and texture

Food pairing: Heavy cream and mushroom sauces.

Available from Makkinfacebook.com/makkin

WINE PICKS

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DORMANS KAHAWA DIARIES

Vikaash, 27, is a radio presenter at East FM who’s been hosting for about 3 years now. He’s also an actor who’s appeared in shows like Prem, Mr and Mrs

Singh and Inspekta Mwala. If I had to pick one phrase to describe him, it would be ‘super funny’.

How do you take your coffee?I like a nice latte.

Go-to pastry?Tiramisu or black forest cake.

What’s your morning routine?Since I do the breakfast show, I wake up at 4:00 am, play a few games, check my social media and show up to work by about 5:00 am, after which my co-host and I prep for the show. It’s not really scripted as we have good chemistry and generally like to be spontaneous. I also like to have some coffee to get me started.

Have you ever said something you regret on radio?So many times! I think I almost gave up my bank account once! Sometimes you forget

COFFEE-CRUNCH CHICKEN WINGS

Get ready for the premier league games with these coffee encrusted chicken wings which are extra tasty & great for sharing!

Ingredients:• 2 lbs chicken wings & drumsticks (remove extra skin

and fat)• 1 cup strongly brewed Dormans coffee, cooled• 1 cup water• 1 bay leaf• 2 tablespoons + 1 tsp salt• 1 tablespoon Dormans espresso ground coffee

(available at your local supermarket)• 1 tablespoon ground black pepper• 2¼ tsp spanish paprika• 1½ tsp garlic powder• 1½ tsp dried thyme• 1½ tsp dried oregano• 1 tsp chicken seasoning• ½ tsp cayenne• 2 tablespoons maple syrup

Method:• Place the wings in a bowl and add brewed coffee,

water, 2 tablespoons of salt and the bay leaf. Cover and marinate in the fridge for 6 hours to overnight.

• Mix remaining ingredients, except maple syrup, in a small bowl. Adjust seasonings as preferred (i.e. more or less heat)

• Preheat oven to 350 degrees.• Drain and rinse wings. Pat dry with paper towel. Toss

lightly in coffee-spice mixture ensuring wings are evenly coated. Arrange on baking rack (with lined drip pan underneath) and cook for 15 minutes.

• Baste lightly with maple syrup and then cook an additional 10 minutes.

• Baste a second time lightly with maple syrup and then broil for an additional 3 -5 minutes to caramelize sugars.

• Serve with your favourite dressing. Enjoy!

COFFEE

that there’s an audience and think that you’re only speaking to this one person. You end up uttering things that make you wish your boss didn’t actually tune in that morning!

How did you get the job?I first auditioned about 5 years ago and got turned down a few times. I was told I didn’t even have a voice for radio. I’m however good at doing impressions of Bollywood actors (and a few from Hollywood. His Sylvester Stallone impression is pretty solid) so one time a friend called me to go do voice over for a commercial. They eventually never used it, but that’s how East FM noticed me.

What’s the best part about your job?Going to the office in Pajamas is number one! People also seem to remember me when they want concert tickets which is quite interesting.

Parting shot?Cast me in your movies! And if you happen to have any surplus money, I can give you my bank account! (Laughs).

HOW I TAKE MY COFFEE WITH VIKAASH PATTNI

Drop by your nearest Dormans Coffee Shop at Junction • Village Market • AirKenya Like us on Facebook @DormansCoffeeShops

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46.

LET’S CRUZThis month, Liquid Africa spent a bit of time with Brian Owango, the pioneer of mixology in Kenya and creator of Nairobi Cocktail Week (NCW). They delved into his inspiration for the event and what its true purpose is

46.

First things first…what is NCW?

It is a 10- day mixology focused, business driven activation set to take place in over 30 bars around the city. The core of the event is getting the public to try something new using premium brands. We get spirit suppliers to give bars a significant concession on products for only that period, and this is then handed over to the public. Cocktails will be sold for 400 Kshs citywide. Nice no?

Very nice. How did it go last year?

It was a great first effort. I was so im-pressed by the outlets that stepped up. I remember one situation when we’d just finished a training in Sarova Panafric and before we could even pack up, one of the floor staff was already upselling cocktail week to their guests. He went straight into ‘Sir, now it is the NCW, we are serving premium cocktails for just 400 Kshs which is cheaper than a cup of tea!’ Tears mate tears! Funny fact, do you know that of the top three sellers at NCW 2014, two of them were restaurants? The one common factor

is that you get great service in both. I hope bar owners are reading this.

What have you got in store for Nai-robi this year?

More bars, more mixology meets cu-linary, a Mixology Market and a Wrap Party of note.-Last year we managed to engage 30 bars. This year I will be increas-ing that to 35. It seems like a blip but it’s a big leap. Think about it this way, you have to engage a bar owner who will hand you over to the manager who then has to schedule varying amounts of people to be there for your training. Sounds easy but it’s not. These outlets are open and usually quite busy so achieving that is something special.Mixology meets Culinary is some-thing I had planned to do with our dear friend Chef Marcus at the Talisman. Things have not worked out as hoped but I will carry the flame forward, so expect to see some interesting degustation menus in 2-3 venues around Nairobi. -The Mixology Market will be on the last Saturday of Cocktail week. Lots

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47.

of fun for just 400 Kshs with partici-pating brands, and Imagine a Nairobi Night Out with No House music…stay tuned.-The Wrap Party will be at Tribe. Westlands has somewhat taken over the hotel scene, but remember that many of us had some awesome times when Tribe was our only hot spot. I’m taking the fire back there and I can’t wait to put something fun together with their new GM.

How do people get involved with NCW?

Mainly on social media - the AQUE-OUS Facebook page. From there you’ll be directed to the website where we’ll take your details so as to contact you on whatsapp/ sms. We’re bringing NCW 2015 to your handheld device. It’ll be a ‘flash this image and get 400 Kshs cocktails and NCW updates’ type arrangement. In the outlets you’ll see some pretty distinctive cocktail menus that will prompt you to order.

Tell us a bit about Cruz Vodka at NCW.

Cruz is a great fit as the vodka of NCW. It’s a slick sexy bottle that looks great on back bars, makes a de-cent cocktail and is very well priced. I think a number of outlets that don’t already use it will be pleasantly surprised by it. It will do very well this year.

NCW sounds very chic, with Cruz Vodka cocktails and all that..

Remember one of the first figures in our generation to make drinking

cocktails cool was James Bond – the man’s man. He is testament to the fact that guys can drink cocktails out of Martini glasses, wear tuxedos to parties, kick the bad guy’s ass and get the girl without breaking a sweat.I hope Nairobi guys will be getting involved with Cocktail Week as well and hey, if you can’t handle holding a Martini glass in public, ask for the same ingredients on the rocks in a whisky glass. It’ll save your man-hood- dilute the drink a little, but your manhood will be intact.

What else is important for everyone to know?

Two things:Creative Collaboration is the key to success. All of us need for Nairobi events to work, for the city to be a great destination with interesting things going on. These things are made attractive by the small efforts that everyone puts in. This ‘we’re not getting involved unless we own the whole thing’ or ‘fair effort, but we can do our own one better two months later’ is counter productive. The city’s blossoming identity ends up shuffling sideways instead of moving forward, and no progress is made. If everyone gets stuck in with just a touch of their best, just like the waiter at Panafric, we’ll all succeed in making Nairobi the place to be and events like this globally recognized. More people come, more cabs will be used, more high end liquor will be drunk, mama mboga down the road gets to feed more people, the mixol-ogy industry booms and you, you my friend sell more Cruz Vodka.Take a cab during Nairobi Cocktail Week. Don’t be that guy!

9th to 18th October 2015 #NCW2015

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Do you picture ageing? I do. When the kids (and the knees) are gone. When the house is empty and my memory echoes

painfully from the voices of their childhood- the kids, not the knees. When life doesn’t have loans to be paid. Or impressions to be made. When my circle of friends has grown smaller and richer. When it’s all done and dusted. I will be sporting a white beard, and a bald head - silver fox. When I can’t run my usual 10kms every Saturday. When maybe I have gone vegan to keep disease and death at arm’s length. I’m writing daily and have taken to publishing books or running a big successful lifestyle website with smart funky and brilliant writers who wear odd clothes and endearingly call me “The Fox.”

I will definitely have a writing room in my digs. Not one in the basement- that is for psychopaths- but a penthouse with large glass windows that eyeball sunsets. I will bang out 3,000 words a day, every

day. Well, except my birthdays, the holidays and Valentine’s Day. (Because The Fox is still a sucker for romance).

But writing isn’t all I want to do when I’m aged. I will want to be a barman as well. In an uppity whiskey bar with a large odd chandelier swinging above it. A bar with a well polished counter and wine glasses hanging upside down above on a wooden rack- like clear bats in a cave. (Because whisky drinkers hang with wine drinking girls, no?) I will always wear denim on denim, sometimes throwing a half-coat over it and always with a newsboy hat to top it off. A white towel slung over my right shoulder and a sly grin on my face, one that says “I know a hell lot about life than you do, son.” I will work at that bar for free, probably on slow nights, when the band isn’t on and the crowd isn’t too boisterous. I will pour whisky. I will whip whisky cocktails. I will recommend whisky to curious whisky drinkers. I will wipe whisky glasses to an incredible shine and when you catch me on a

THE FOX

Jackson Biko, is a lover of whisky and people watching. He likes to walk the

shadows of the city at dusk, picking conversations of a people spurred by the

night and by their drink.

very good day, when it isn’t a zoo up in there, I will sit and regal you with tales of my youth. Half made up. But bloody good entertainment. Girls will want to shag me, but I will just not have the energy or inclination for it. (And not just because my knees are gone). So I will tell them with a crooked wink; “Sweetheart, do you yourself a favour and run along, I can barely stay up after 9pm.” They will blush, catching on the pun.

Of course under the counter will always be my own glass of whisky. The ice-cube melted. I will sip on it once in a while when there is a small break in service. I will not take more than two double a night, because The Fox puts the job first. My brilliant young writers will come to the bar for cocktails after work and I will be pushing their way Whisky Sours, Green Gimlets, Manhattans and something I will name The Thirsty Nipple. My own special genius.

“Hey Fox, how about that special Thirsty Nipple?” And I will touch the tip of my newsboy and do my magic.

MAN ABOUT TOWN

TEXTJACKSON BIKOARTMOVIN WERE

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JUSTFORFOODIESYummy Card holders enjoy special offers & between 10% - 50%discounts at the best restaurants in town!

Order your card online at www.yummy.cards

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LOWER KABETEPARKLANDSSPRING VALLEYWESTLANDS

360 Degrees

ABC PlaceItalian - American Fusion$$Upscale casual restaurant serving authentic neopolitan pizza in a warm

and lively modern atmosphere.

About Thyme

Eldama Ravine RoadContinental$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays About Thyme offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy, secluded area of Westlands.

Asmara

General Mathenge Lane, WestlandsEritrean$$$Yummy Card: 10% DiscountAsmara provides a modern and friendly dining atmosphere with fresh, authentic Eritrean and Conti-nental cuisine. They also have an ex-tensive alcoholic beverage selection and children’s play area available for families.

Artcaffe

The OvalCafé$$$Artcaffe Oval showcases a distinctly chic style through their creative décor elements, including the largest balcony space among the Artcaffe outlets. The ArtBakery serves freshly baked homemade breads, pastries, cakes and desserts.

Artisan

Sankara Hotel, Woodvale GrooveInternational$$$$Artisan’s global cuisine evokes craftsmanship. From the pleasant outdoor terrace to the private dining room, Artisan is designed to reflect a relaxed yet sophisticated atmos- phere. Dress code is smart casual.

Bamboo

Zen Garden, Lower Kabete RdPan Asian$$$Yummy Card: 10% DiscountBamboo is a fine dining restaurant offering fusion cuisine. You can enjoy a combination of Chinese, Thai & Japanese cuisine, set in an elegant sophisticated atmosphere.

Big Square

The OvalBurger, Fast Food$$Visit Big Square’s new branch at The Oval, Westlands and enjoy juicy burgers, creamy milkshakes anda fun kiddie corner. Let’s make a square-mess.

Cake City

Crossroad JunctionBakery & Juice Bar$$Yummy Card: 10% DiscountUsing traditional recipes to make delicious treats that feel home baked, Cake City will be there to deliver carefully created cakes and pasteries.

Cake Ville

Amani Plaza, High RidgeBakery & Patisserie$$Yummy Card: 10% DiscountThey offer freshly baked cakes, pies and pastries using the finest ingredi- ents. They are conveniently located in Westlands, where they serve up inspired new creations every week.

RESTAURANTS

Caramel Restaurant & Lounge

ABC PlaceContemporary American$$$$Caramel’s warm inviting ambiance and relaxing atmosphere is perfect for a quick bite, business lunch or celebrating special occasions with friends.

Chicken Inn

Oil Libya Service StationFast Food$$The design and layout of Chicken Inn is inviting and colorful, appealingto the whole family. Their menu has something for everyone from roastedrotisserie chicken to children’s meals.

Clay Oven

Fuji Plaza, Ground FloorIndian/Coffee Bar$$Experience pure North Indian authentic cuisine prepared by their chefs from the heart of India. The coffee bar will serve different types of coffee in a modern setting.

Colosseum

West End Towers, Waiyaki WayItalian$$Yummy Card: 10% DiscountTheir stylish contemporary designed restaurant makes for a perfect meeting point with friends or family. Colosseum’s authentic Italian cuisine is prepared with the freshest ingredi- ents. Enjoy their extensive alcoholic beverage selection.

Furusato

Ring Road ParklandsJapanese$$$Furusato specializes in authen-tic Japanese cuisine and friendly service that will make your dining ex-perience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar.

Fogo Gaucho

Viking House, Waiyaki WayBrazilian, Steak House$$$Yummy Card: 5% DiscountFogo Gaucho Churrascaria will serve you more than a dozen cuts of meat & 20 different salads prepared by Brazilian cuisine experts in an el-egant South Brazilian ambience.

Galitos

Oil Libya Service StationFast Food$$They offer authentic flame grilled chicken Lemon&Herb, Mild, Hot or Extra Hot as per the preference of the customer. Many of their patrons have termed it unmatched.

Golden Spur

Southern Sun Hotel, Parklands RdCuisine: Steak HousePrice Range: $$$A South African chain that offers deli- cious specialty steaks, burgers anda wide range of exciting salads. This classic family restaurant also has an activity area for children.

Graze

Sankara Hotel, Woodvale GroveSteakhouse$$$Indulge your inner gourmand at the Graze. Enjoy aged beef, succulent seafood, and classic steakhouse dishes exquisitely paired with an eclectic wine and whisky list from the finest producers in the world.

Haandi

The Mall, WestlandsIndian$$$Yummy Card: 10% DiscountHaandi - the ultimate name in quality North Indian Cuisine. They offer a bespoke menu and a large selection of wines & beverages that will satisfy any discerning patron

JUSTFORFOODIES

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Jade Tea House

Zen Garden, Lower Kabete RdMulti Cuisine$$$Yummy Card: 10% DiscountOverlooking the beautiful Zen Garden, Jade is a beautiful venue, situated in the heart of Spring Valley. The food quality and high level of service, attracts customers to this area.

Lime Light

Hotel Royal Orchid AzureMulti-Cuisine$$$This is the main restaurant that offers buffet set-up and seats both inside and outside set on the large veranda overlooking the swimming pool giv- ing a relaxed atmosphere.

Mama’s Patisserie

ABC Place, Waiyaki WayCafé, Bakery & Patisserie$$Yummy Card: 10% Discount

Mama’s Patisserie offers some of the best cakes and pastries, as well as a lovely menu you can enjoy in a re- laxed environment at the ABC Place. Their recipes from France will have you coming back for more.

Mediterraneo

9 West Plaza, Ring RoadItalian$$$$A new modern drop back to the very best Italian fine dining from their mosaic pizza oven to enviable home made pastas. Traditional Mediter- ranean seafood dishes and genuine Italian ice creams.

Munch N Madurai

Ngara Rd, ParklandsSouth Indian$$$Munch N Madurai offer the best South Indian cuisine in a peaceful, relaxed atmosphere. Their extensive menu will cover both vegetarians and non vegetarians at affordable prices.

Ocean Basket

The OvalSeafood, Sushi$$$At Ocean Basket you’ll find peo- ple who share a love for delicious seafood served hot. You can expect quality seafood, a cool relaxed atmosphere and great value.

Pizza Inn

Oil Libya, Waiyaki WayFast Food$$Pizza Inn continues to deliver some of the best pizza made using the freshest ingredients. Enjoy their con- temporary design as you indudlge in your pizza.

Rendezvous

La Maison Royale, 9 Mogotio RoadContinental$$$Yummy Card: 10% DiscountThey offer an exhuberant environ- ment that incoporates french aroma in its essence. Their wide array of delectable dishes will satisfy your food cravings

Sarabi

Sankara Hotel, Woodvale GroveInternational$$$Enjoy sweeping views over the Nairobi skyline in an exclusive ambi- ance. Dress code is smart casual and note, the age limit after 6pm is 25 years and above.

Saravana Bhavan

2nd Flr, Victoria Plaza, Parklands RdIndian Vegetarian$$Yummy Card: 10% DiscountThe world’s largest vegetarian chain now has a branch in Nairobi! Swing by for tasty, organic, purely vegetar- ian South Indian cuisine!

Secret Garden

14 Riverside DriveCafe$$Yummy Card: 10% Discount

Conveniently located in the new office blocks at 14 Riverside Drive, they strive to keep their food simple, fresh and natural. Secret Garden is one of Nairobi’s must-try healthy restaurants.

Seven

ABC Place, Waiyaki WaySeafood$$$Seven Seafood & Grill offers a sumptuous selection of the finest Indian Ocean seafood. Indulge in one of Seven’s decadent desserts to complete Nairobi’s most unique din- ing experience.

Shangrila

Diamond Plaza New WingChinese, Indian$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Experience delicious Indian & Chi- nese Cuisine prepared by Shangrila’s highly experienced chefs. Their tastefully decorated interior offersa warm atmosphere for any meal. Home deliveries and catering for your special events also available.

Snack Attack

Sarit CentreFast Food$$Snack Attack Kenya at Sarit Centre is a quick serve restaurant franchise from the UAE and the first restau- rant in Nairobi to bring you “Loaded Chips”, made using Snack Attack’s own unique recipe.

SOI

dusitD2 Hotel, 14 Riverside DriveThai$$$Yummy Card: 10% DiscountSOI brings world-renowned Thai street food with a modern twist to your plate. SOI also features a com- munal table and an enclosed space with its own terrace for more privacy.

RESTAURANTS

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RESTAURANTS

SOKO

dusitD2 Hotel, 14 Riverside DriveInternational$$$Yummy Card: 10% DiscountSoko offers a private dining roun- del and a sublime terrace perfect for an upscale business lunch, aget together or a romantic dinner completed with an international and eclectic menu.

Taste of China

VIP Plaza, Westlands RoadChinese$$This modern bar and restaurant serv-ing indo Chinese food. The dining room has a tranquil color scheme with ambient light- ing. They have an extensive alcohol menu.

The Tandoori Patio at Oasis Suite

Junction of Lower Kabete & Peponi Indian Cuisine

$$Yummy Card: 10%A hidden gem with an upscale patio style set up that is serene and pock-et friendly serving hearty meals for healthy eaters. Best for Hot Naans, Curries and Tandoori -bbqs.

Tiger Trail

Hotel Royal Orchid AzureIndian$$$Yummy Card: 10% DiscountThis is a fine dining restaurant that serves Fine Indian Cuisine from a delicate balance of succulent food, authentic ambiance & personalized service from our experienced staff.

Vista

Hotel EmeraldMulti-Cuisine$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Enjoy Indian, Chinese and Italian specialties in a serene setting with a great view of Nairobi from the 6th

floor of the Hotel Emerald making any evening out unforgettable.

GIGIRIMUTHAIGAUN AVENUEVILLAGE MARKET

Café Brasserie

The Village Market, GigiriCafe$$An elegant and simple style gives Artcaffe’s Café Brassiere at the Vil- lage Market a distinct class. It is the main bakery for all their cafes and serves an extensive menu through- out the day.

Big Square

UN Avenue, GigiriBurger, Fast Food$$The Big Square Gigiri branch is located at the Kenol petrol station on the corner of UN avenue and Limuru Road. This is the perfect spot to eat, work and chill.

Dormans

The Village Market, GigiriCafe$$Dormans Coffee Shops has unveiled a new-look branch at the Village Mar- ket’s 1st Floor, New Wing. Aside from their favourite cup of coffee, the new venue boasts a new menu including a wide selection of salads, sandwich- es, pastries, cakes and cookies.

Habesha

United Nations Crescent, GigiriEthiopian$$$Yummy Card: 10% Discount Reknowned for its authenticity in Ethiopian cuisine, Habesha offers a wide array of traditional, hearty Ethiopian cuisine served in a rustic and homely atmosphere.

Jiko

Tribe Hotel, GigiriInternational,Formal Dining$$$$Yummy Card: 10% DiscountJiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contempo- rary international cuisine focuses on carefully grown fresh ingredients and specially sourced international imports.

La Dolce Vita

Muthaiga Shopping Ctr, Limuru RdItalian$$$Nairobi’s La Dolce Vita Restaurant has a bright interior filled with art- work, creating a stylish but unpreten- tious space for lunch or dinner.

Mediterraneo

United Nation Ave, GigiriItalian$$$$Evocative of an Italian villa capturing Italian love for dining from our tradi- tional specialties of seafood, pasta, meat and wood oven baked pizzas with exclusive selection of wines

Prime Cuts

Village Market, Limuru Rd, GigiriInternational$$$The Prime Cuts Bistro offers a wide variety of delicious dishes, including their Famous Philly, toasties, burgers & sandwiches. They also offer deli- cious steaks, seafood, meat platters.

Suite 101

Tribe Hotel, GigiriBakery & Patisserie, Ice Cream & Desserts$$$$Yummy Card: 10% DiscountGet all your custom cakes, novelty cakes, freshly baked pastries, gour- met chocolates and Italian home- made gelatos, all at Suite 101.

Tamambo

The Village Market, GigiriContinental

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$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Tamambo Bar and Grill has a casual trendy atmosphere ideal for coffees, lunch and dinner. Their exciting menu offers a delicious selectionof light salads as well as appetizing gourmet dishes.

JUNCTIONHURLINGHAMKILELESHWA LAVINGTON

Albaik

Remax Shopping Village, Argwings KodhekFast Food$$Yummy Card: 10% DiscountHALAL fast food franchise, serving the BEST broast chicken meals, beef, chicken burgers and sandwiches. FREE delivery within Nairobi.

Artcaffe

The Junction Mall, Ngong RdCafé$$The ArtCaffe is a bright, light- filled café famous for its roasted coffees,hearty dishes and mouth wa-tering deserts. The café has a unique character, and is the ideal spot for postshopping coffee and cake, break-fasts and leisurely lunches

The Arbor

House 904, James Gichuru RdCafé$$Yummy Card: 10% DiscountThe Arbor is an eco-friendly garden cafe with an eclectic selection of food and also a marketplace in a tranquil garden setting in the heart of Nairobi.

Big Square

The Junction Mall, Ngong RdBurger, Fast food$$Located at the Junction Mall, here you are guaranteed to enjoy the am- biance as you eat your favorite fries, the famous square burger, crunchy onion rings and juicy ribs marinated in Big Square’s secret sauce.

Brew Bistro

Piedmont Plaza, Ngong RdBistro$$$Yummy Card: 5% Discount, free beer sample & tourThe Brew Bistro offers an unparal- leled dining adventure. The fine dining section is complimented by a centralised open kitchen which serves Pan-Global cuisine, incorpo- rating a fusion of French, European, Asian and classic Kenyan flavours.

Cheka

101 Manyani East Road - Off James Gichuru, Japanese$$$Yummy Card: 10% DiscountFor authentic Japanese meals including sushi, noodles, a variety of seafood specials and imported sake from Japan

Churasco Gaucho

Galana RdBrazilian, Steak House$$$Yummy Card: 5% DiscountNewest Brazilian Steakhouse with a set price for all you can eat, magnifi-cent buffet professional baristas and specially selected wine list. Beautiful unique ambience with outside ter- race seating.

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$$$$The Phoenician is a fabulous restau- rant which serves sushi, Lebaneseand Teppanyaki courses, in an al fresco atmosphere at the Junction. The Phoenician has a delightful ambience and good service.

Sierra Brasserie

Hurlingham, Yaya CentreContinental$$$Yummy Card: 10% DiscountSierra Brasserie is a modern interpre- tation of a classical French brasserie serving simple yet elegant food us-ing the best ingredients available.

Sushi Soo

Kingara RdJapanese & Korean $$$Yummy Card: 10% DiscountSushi soo is the ideal place to satisfy your craving for Japanese and Korean cuisine. With an ambient setting, enjoy an array of Sushi Plat-ter, Vegetarian platter, Korean dishes and BBQ.

The Thai Place

Acacia Court, Ngong RdThai$$Yummy Card: 10% DiscountA cozy garden atmosphere with deli-cious food and mixed drinks. You will run into old friends and make new ones.

The Wine Shop

671 Piedmont Plaza, Ngong RdInternational$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays on selected bottlesThe Wine Shop encourages you to explore your palate and experiment either by the glass or bottle. They also offer up a selection of delicious complimentary dishes.

Tokyo

Kolloh Road, LavingtonJapanese, Korean$$$Yummy Card: 10% Discount

Tokyo Restaurant is a Japanese/ Korean restaurant that has over 10 years of experience serving top class food in Nairobi with a fine selection of Sushi and other typical Japanese dishes.

Waffle & Yoggi

Lavington Green Mall, Ground floorCafé$$Yummy Card: 10% DiscountWaffle & Yoggi specializes in mak-ing fresh liege waffles with various toppings, savoury waffles, frozen yoghurt, smoothies, frappe, cakes, muffins & doughnuts.

KAREN NGONG ROAD LANGATA

Artcaffe

Karen Crossroads Shopping CentreCafé, Continental$$$Offers a tranquil setting for work and play, boasting a two-level restau-rant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating

Big Square

Karen Square, Ngong RdBurger, Fast Food$$Big Square Karen offers some of the best burgers and ribs that your teeth can sink in to. Features play area for children that has iPads and latest gaming consoles.

Carnivore

Carnivore Rd, LangataAfrican, Barbeque, Kenyan$$$Yummy Card: 10% Discount Considered as ‘Africa’s Greatest Eat- ing Experience’ Canivore will serve exotic meats roasted over charcoal and carved at your table all in an at- tractive tropical garden

RESTAURANTS

Ginza

Galana Plaza, Galana RdJapanese$$$Yummy Card: 10% DiscountGinza serves hearty meals from Sushi, delicious desserts, salads, stir fried and Teppanyaki dishes all prepared by their able chefs.

Habesha

Argwings Khodek Rd, HurlinghamEthiopian$$$Yummy Card: 10% Discount Renown for its authentic Ethiopian cuisine, Habesha has continued to win hearts around Nairobi and is set in a warm homely atmosphere.

Jiweke Tavern

Ngong RdAfrican Cuisine$$Yummy Card: 10% DiscountJiweke Tavern offers an excep-tional Kenyan dining experience. The charming old fashioned interior with a luscious garden and outside sports bar. Ideal for family lunches and fun nights out.

La Salumeria

Valley Arcade, Off Gitanga RdItalian$$$Yummy Card: 10% DiscountLa Salumeria offers only the finest Italian cuisine in a tranquil and peaceful ambiance. Their warm ser- vice and hearty meals will certainly create a memorable experience.

Le Palanka

909 James Gichuru Road, LavingtonAfrican, Fusion$$$Yummy Card: 10% Discount Inspired by the fabulous Angolan an- telope, Palanka Negra, this venue is just as unique and rare as the animal serving fine African cuisine.

Mambo Italia

Lavington Curve Mall, LavingtonItalian$$$

Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more

Mediterraneo

The Junction Mall, Ngong RdItalian$$$$A unique Italian experience in Nai- robi set in its family like atmosphere with a variety of traditional Mediter- ranean specialty of seafood, grilled meat, home made pastas and Sicilian ice cream.

MEZZE on the deck

BEST WESTERN PREMIERMiddle East & Mediterranean$$$Yummy Card: 10% DiscountFor traditional Arabic hospitality, and a breathtaking view of the Ngong Hills, Mezze on the deck is ‘the’ place to dine in Nairobi. Located on the rooftop, the restaurant serves a wide variety of Mediterranean and Middle Eastern dishes as well as an exotic array of sheesha flavors.

Pampa Churrascaria

Thompson Estate, Kingara RdBrazilian, Steak House$$$Yummy Card: 10% DiscountPampa is a haven for meat lovers and vegetarians alike; it encompasses an authentic Brazilian rotisserie steak house and buffet salad bar.

PABLO’S

BEST WESTERN PREMIER NAIROBIInternational$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Pablo’s is a contemporary styled dining area, with both indoor and outdoor seating. The menu encom- passes a wide variety of international cuisine, from authentic Asian dishes to Italian pastas and pizzas. You’re sure to be spoilt for choice!

Phoenician

The Junction Mall, Ngong Rd,Japanese, Lebanese

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RESTAURANTS

Creative Kitchen

Wilson Airport (Off Langata Road)Continental$$Creative Kitchen offers an a la carte lunch menu that caters to all palates. Family friendly with a playground for the children, they feature a live band that plays once monthly.

J’s FreshBar & Kitchen

Across St. Christopher’s Secondary School, Ngong RdGastropub$$$Yummy Card: 10% DiscountOne of the newest restaurants in the area, J’s freshly prepared delights are uniquely served on wooden boards. The environment is just right to enjoy a few drinks and great music with friends.

Matbronze Café

Hse.2 Kifaru Lane, Langata South Rd.Cafe$$A classy modern cafe nestled in the serene location of Karen boasting of beautiful gardens and an inspiring bronze art gallery. Enjoy their tasty sandwiches, light grills and whole-some salads.

Que Pasa

Karen Shopping Centre,KarenContinental$$$Yummy Card: 10% Discount, 50% Discount on Yummy TuesdaysBuilt to create a stylish yet simple space, Que Pasa provides the perfectlocation to enjoy a meal, drink or to lounge and relax. Enjoy fresh wood- fired pizzas.

Simba Saloon

Carnivore Rd, LangataAfrican, Barbeque$$$Yummy Card: 10% DiscountA vibrant informal restaurant which fuses a childrens playground and a lively nightclub. You are welcome to for their fine cuisine or a themed

night out with your friends.

Snack Attack

Adams ArcadeFast Food$$Snack Attack Kenya is your go to source for “Loaded Chips”. Come indulge in their tasty menu which offers extensive and rich meals at an affordable price

Talisman

320 Ngong RoadAfrican, Pan-Asian, European$$$$Talisman serves up a delightful fusion of European, Pan-Asian and African Creations by their creative chefs. Live music and art exhibitions are available at the Veranda.

Tamambo Blixen

336 Karen RoadContinental$$$Yummy Card: 10% DiscountRelax in the cozy and redecorated indoor restaurant with adjacent outdoor garden, remodeled with a variety of functions areas set in one the largest and oldest formal gardensin Kenya.

Tamarind Nairobi

Karen Blixen, KarenSeafood$$$$Yummy Card: 10% DiscountTamarind Nairobi offers some of the city’s leading seafood in an ambi- ence of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.

CBDINDUSTRIAL AREAMOMBASA ROAD

Afghan House

Kisauni Rd Nairobi WestAfghan Cuisine$$Afghan House provides freshly prepared Afghan Food which is made on order and delivered all around Nairobi. They also specialize in Turk-ish baklava, a popular dessert.

Baraka

Crowne Plaza Hotel, Kenya Rd, Up-perHillContinental$$$$Baraka is an All-day restaurant situ- ated on a terrace overlooking the hotel’s main pool. They serve full English buffet breakfasts, contempo- rary buffet lunches, and an Al a Carte or set Menu Dinner.

Bhandini

InterContinental Hotel,CBDIndian$$$$Bhandini transports you to Northern India in first-class style with fine cuisine and a sophisticated setting. The Chef works his culinary magic in a glass-enclosed kitchen so you can see what goes into the dishes.

Big Five

Ole Sereni Hotel,Mombasa RdMulti Cuisine$$$$Prepared to savor and relish over the finest of five cuisines of the world as you watch their award winning chefs prepare each order in front of your eyes with a bonus of the best view of Nairobi National Park

Cafe Maghreb

Nairobi Serena Hotel, Kenyatta Ave, CBDSeafood, Cafe$$$$An internationally-themed buffet breakfast and lunch are served in the Moroccan-styled Café Maghreb, which also features a table d’hôte dinner menu and 24-hour brasserie service. Café Maghreb also offers a

specialty coffee area.

Flame Tree

Sarova Panafric, Valley RdInternational$$$Come dine at an award winning restaurant that overlooks well manicured gardens and prepare your senses for an unmatched culinary journey. Their personalized service will ensure a great experience.

Makuti Bar & Grill

InterContinental Hotel,CBDInternational$$$The restaurant is popular among businessmen and other prominent personalities who frequent it for lunch and meetings. Situated by the pool, this is also ideal for families on the weekend.

Mandhari

Nairobi Serena Hotel, Kenyatta Ave,CBDFormal Dining$$$$Mandhari Restaurant, overlooks the pool and offers an exclusive fine- dining experience. Renowned for the excellence of its seasonally inspired menu and extensive wine cellars.

Mukutan Garden

Fairview Hotel, Upper HillCafe$$$The Mukutan Garden Café overlooks the most beautiful water feature in East Africa and is known for its, cof- fees and light meals such as gourmet sandwiches, pizzas and quesadillas.

Pampa Churrascaria

1st Floor, Panari Sky Centre, Mom- basa RdBrazilian, Steak House$$$Yummy Card: 10% DiscountPampa is a haven for meat lovers and vegetarians alike; it encompasses an authentic Brazilian rotisserie steak house and buffet salad bar.

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Pango Brasserie

Fairview Hotel, Bishop’s Rd,Upper- HillFormal Dining$$$$With its underground wine cellar, romantic ambience, quality service, classy food presentation and excel- lent taste, Pango is in a class of its own.

Black Gold Cafe

The Panari Hotel, Mombasa RdCafePrice Range: $$$The Black Gold Cafe is known for its well roasted coffees, teas, light meals, smoothies and desserts. The location of the café overlooking Mombasa Road has the atmosphere of a game lodge as it faces the Na- tional Park.

Steers

Muindi Mbingu St, CBDFast food$$Being the flame grilled burger spe- cialists, Steers remains the market leader by offering the widest range of burgers using a unique flame grilled process. They also give the best value for money, offering the consumer more quality.

Sikia Fine Dining

Crowne Plaza Hotel, ,UpperHillFormal Dining$$$$Yummy Card: 10% DiscountThe Sikia Fine Dining room is perfect for lunchtime catch-ups or mid-week dinners with friends and family. The modern menu is delightful and the dining room is comfortably elegant.

Tatu

Fairmont Norfolk, Harry Thuku RdFormal Dining$$$$Tatu is an award winning signature steak house offering delectable; flame grilled aged cuts of high qual-ity meat prepared by the chef to a supple texture. The exclusive fine dining experience comprises of an a la carte menu made from fresh local ingredients and an international range of wine selection coupled with warm and engaging service

Thai Chi

The Sarova Stanley, Kimathi St,CBDThai$$$$One of the city’s most elegant dining establishments, The Thai Chi Restau- rant at The Sarova Stanley, boasts the finest in authentic Thai cuisine. The Thai Chi is a small piece of Thailand in Nairobi.

The Lord Delamere’s Terrace

Fairmont Norfolk, Harry Thuku RdFormal Dining$$$$The Lord Delamere’s Terrace is a classic, charming and modern all day dining restaurant ideal for business executives, families and groups of friends. Renowned for the best breakfast buffet in town and also features a robust international and authentic Kenyan cuisine for lunch and dinner a la carte options.

Thorn Tree Cafe

The Sarova Stanley, Kimathi St,CBDContinental$$$$The Thorn Tree Cafe is a legendary open-air, bistro style pavement cafe and is most famous for its message board located at the centre of the restaurant. The cafe is the perfect meeting place for friends.

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