Dine with Mike

Crispy oysters with whisky cream pancetta and parsnip puree

experiencemyoga — Wed, 24 Aug 2011 10:37:08 +0000

Crispy oysters with whisky cream pancetta and parsnip puree 04 2011 Oysters are one of the most nutritionally well balanced of foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggest oysters as an ideal food for inclusion low-cholesterol diets. They are an excellent source of vitamins A, B1 (thiamin) B2 (riboflavin) B3 (niacin) C (ascorbic acid) and D (calciferol)

Sustainability within the oceans – diminishing seafood: Harbouring the truth

experiencemyoga — Thu, 18 Aug 2011 18:31:52 +0000

Acclaimed owner, master chef & Whisky magazine’s Food Editor Mike Bassett, re-acquinted himself with the iconic little harbour of Kalk Bay to contemplate the enormous issue of sustainability within the oceans worldwide. Mike shares his insights of his other passion, sustainable and ethical food harvesting, and in this fascinating article writes about the concerns of diminishing seafood stocks and the steps needed to be taken to improve aquaculture.

KalkBay pdf

New 7 course “tasting meal” menu

experiencemyoga — Wed, 17 Aug 2011 10:34:58 +0000

Click to view slideshow.Chef Mike Bassett’s passion for creating food perfection is undeniable and will delight even the most selective of palates with his latest 7 course flavour-drenched “tasting meal” creations! Fusing East and West, expect an abundance of robust & delicate, melt in the mouth sensations, oceans of flavours and shamelessly decadent deserts. The new menu will leave you simply in awe, reluctant to leave with a wild desire to surrender sense & sensibility and return 7 nights in a row!

EatIn Magazine features Mike Bassett’s rack of lamb with roast potatoes and vegetables

experiencemyoga — Mon, 08 Aug 2011 11:04:45 +0000

Chef and owner of Myoga, Mike Bassett, shares his rack of lamb recipe

http://www.eat-in.co.za/Recipes/Recipes

Mike Bassett, new Food Editor for Whisky Magazine

experiencemyoga — Mon, 28 Feb 2011 08:00:08 +0000

The enjoyment of whisky is not restricted to elderly men gathered in clubs, seated in leather armchairs, cigar in one hand and crystal tumbler in the other. That’s a stereotype – and Whisky magazine promises never to conform to the norm!
Today’s whisky consumer and enthusiast is young and funky, unfettered by fusty age-old tradition. They love the product – be it a blend, a malt, peated or not. They’re just as likely to enjoy a cocktail as a wee dram – or Irish and American whiskey as a Scotch. It’s about enjoying life at their own pace and on their own terms. That’s why whisky sales the world over are trending upwards.
Source: Whiskymag.co.za

See the online version here: http://whiskymag.co.za/WhiskyFeb2011/

Pages by Mike Bassett: Pages 40 – 49

Myoga Review in the Mail and Guardian

experiencemyoga — Thu, 14 Oct 2010 13:51:40 +0000

Check out our review in the Mail and Guardian this week! Or view the online version at http://oncebitten.co.za/?page_id=465

New Menu!!

experiencemyoga — Thu, 23 Sep 2010 14:01:50 +0000

Have a look at our new 6 Course Menu! 5 options per course, launching tonight!

http://www.myoganews.co.za/september/FullMenu.pdf

A sneak peek at some new dishes

experiencemyoga — Mon, 20 Sep 2010 14:14:49 +0000

A sneak peek at some of the dishes on the new 6 Course Menu, launching Thursday..

Chan Chu and Feng Shui

experiencemyoga — Tue, 24 Aug 2010 11:54:45 +0000

The Money Frog, also known as the three legged toad or “Chan Chu” in Chinese, is said to appear every full moon near homes that will receive good news of increased wealth or abundance.

Often portrayed sitting on a bed of treasure made up of gold ingots, coins and jewels and bearing a coin in its mouth, the Money Frog is also a symbol for career luck and for the patriarch of the family. The Money Frog is also always seen biting on two strings of coins and with 7 dots on its back, depicting the Ursa Major.

Green Apple Sorbet

experiencemyoga — Tue, 10 Aug 2010 15:06:10 +0000

INGREDIENTS

200g sugar

90ml water

1 (1,000-mg) tablet vitamin C

1.2 kg Granny Smith apples cut into 1-inch wedges

METHOD:

Simmer sugar and water in a small heavy saucepan, stirring, until sugar is dissolved, then remove from heat.

Crush vitamin C tablet to a powder with the back of a spoon and place in a container that will fit under the juicer.

Using an electric juicer, juice the apples into the container. Spoon off foam and stir in sugar syrup. Chill and then churn.