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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)


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


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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!

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

The Restaurant Industry, as anyone who has worked in hospitality will tell you, is an interesting thing. There are so many factors that contribute to the everyday running of a restaurant, that it is quite easy to get lost in it all. Dishes change, suppliers default on deliveries and quite often, things get thrown around (though this is usually in good humour). This site serves as an inside look into Myoga, and what makes it all tick.