password: thefatfish CHRONICLES...pause it, download it, stream it or scroll past it. You have no...
Transcript of password: thefatfish CHRONICLES...pause it, download it, stream it or scroll past it. You have no...
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GEORGE / GARDEN ROUTE / SOUTH AFRICA
EDITION 6
CHRONICLESFREE COPY
ON WITH THE SHOW...
BIG FAT TAPAS
A N D E V E R Y T H I N G E L S EStarters, salads, main dishes, kiddies menu, desserts...
To fully appreciate each dish please stick to the menu
SIMON SÊ...
TAPAS
Open Monday to Sunday 11:30am to 10:00pm - Reservations 044 874 7803
Continued on the next page...
“Theatre", originating from the Greek word
"Theatron" literally means "the seeing place" or
"place to behold". What an apt and beautiful
description. As our modern eyes and ears are
subjected, if not polluted, by an overwhelming
amount of visual data and noise, endless feeds and
headlines, billboards and signage, to know that
such a "seeing place" free of distraction still exists, is
in a way bizarrely comforting. Cocooned in the
quiet hush of an auditorium with lights dimmed and
a curtain about to rise, your sole focus is on
watching, of being present in that moment to
witness something that will never be repeated
in exactly the same way, ever again. You cannot
pause it, download it, stream it or scroll past it.
You have no choice but to immerse yourself in it.
You will share it with the audience and the actors,
and the anticipation that brings is in itself a bit of
magic, a unifying spirit of sorts.
In George we are blessed with just such a "seeing
place" and one of South Africa's theatrical
treasures. A mere hop, skip and a jump across
York Street from The Fat Fish, you will find
yourself in the foyer of the now beautifully
restored George Arts Theatre. Built in 1905 as an
extension to Miss Christina's School for Girls, the
building has National Heritage status. However, it's
not the building, please excuse the pun, that is the
true star of this show: it's the 70-year-old society
responsible for it, who should be taking a bow.
A snippet of history: In 1948, a group of
enthusiasts, under the leadership of Mary Heunis,
formed the George Society of Arts, presenting
TAPAS originated in Andalusia in the south of Spain, where a small ‘tapa’ was served with drinks in bars, often just a slice of cured meat
or a piece of cheese. According to culinary legend these ‘tapas’ were used to cover wine glasses - this to keep the aroma in and the flies
out. The Fat Fish takes tapas to a new gastronomic high...with no flies!
thefatfishrestaurant www.thefatfish.co.za thefatfish_sa thefatfish
Die einde van die jaar is altyd 'n wonderlike tyd om
na te dink. Hierdie jaar was nie sonder uitdagings nie
en dit is maklik om tussen die daaglikse maal van die
lewe, ramp en droogte te vergeet om te stop en
waardeer wat om ons is.
'n Paar weke gelede is die Tuinroete weereens
verwoes deur weghol brande. Sterfgevalle, verlore
tuistes en astronomiese skade aan die fauna en flora.
Maar tog, met volmoed en gemeenskaplikheid, het
ons lug geskep en oorleef. Mag die seëninge van
liefdadigheid, goedgesindheid en heldhaftigheid
nooit vergeet word nie.
Die aanhoudende droogte het bewys dat ons tog
spaarsamig kan leef. Damme raak stadig voller en
die belofte van 'n beter jaar lê voor. Laat ons bewus
bly van wat 'n voorreg dit is om in so 'n fantastiese
deel van Suid Afrika te kan leef, vertoef en toer.
Tel jou seëninge! Neem 'n oomblik om te besin oor
hoeveel daar is en fier die skoonheid om ons, maar
ook die gemeenskap wat daarvoor lief is.
Geniet 'n wonderlike somer…
Tel jou seëninge!
Miss Christina’s School for Girls 1905
ON WITH THE SHOW...
PERI PERI CHICKEN LIVERS R69Pan fried chicken livers in a creamy peri peri sauce with crème fraiche and smoked chilli flakes, served with sourdough bread
CAJUN BABY SQUID R75Salt and pepper deep fried squid served on our spicy Cajun Fat Fish sauce
MUSHROOM ARANCINI R72Wild mushroom risotto balls filled with Mozzarella cheese, deep fried until golden and served on a creamy blue cheese sauce
BOBOTIE SPRING ROLLS R70Crispy spring rolls filled with a traditional South African bobotie served with homemade pineapple chutney
OYSTERS S.Q.Classic with Tabasco, lemon and cracked black pepper POTATO AND CHEESE CROQUETTES R69Simple yet delicious! Served with a roasted red pepper dipping sauce
TEMPURA PRAWNS R120Five prawns fried until crisp in a sesame seed tempura batter, served with ponzu dipping sauce
SKILPADJIES R78A South African lamb offal delicacy! Served with a spicy ginger tomato relish and pickled cauliflower
SOUSED SALMON R85Smoked salmon with a naartjie, lime and chilli dressing served with shaved fennel
WHITEBAIT R60Hot and delicious fresh whitebait with black garlic aioli
FISHCAKES R65Fantastically simple served with a basil, spring onion and tomato salsa
SAMOOSAS R62Lentil and pea samoosas served with a date and tamarind chutney
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password: thefatfish
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entertainment of the local community. The Town Hall was used as a venue until an old house in Davidson Road was leased in the late 1950s and converted into a 90 seat theatre. Then in 1968, due mainly to the encouragement of the then chairman, Felix Harris, the Society bought the empty school building at the top of York Street and set about converting it into a 218-seat theatre. At the time it was the only fully operational, privately-owned theatre in the triangle formed by Cape Town, Port Elizabeth and Kimberley. The new George Arts Theatre officially opened in 1969 with “The Sleeping Prince” - a hugely successful production directed by Felix Harris, which marked the 21st anniversary of the Society.
The George Society of Arts is one of the last
remaining independent amateur dramatic
societies in South Africa with a privately owned
theatre. Unfortunately, repairs and restoration of
the building loomed and help was urgently
needed if the Society and theatre were to move
forward and fulfill their vision of being the creative
arts hub of the Southern Cape. Thankfully, a
wonderful long-term partnership was established
in 2014 with Oakhurst Insurance and the "grand
old lady" has not only had a much-needed facelift
but essential repairs were effected. Oakhurst’s
passionate and generous commitment has
resulted in an ongoing project that will enable the
Society to hopefully restore and renovate their
way throughout the theatre.
The Society is as active as ever. Social evenings
are held on a regular basis and consist of play
readings, music and dance, open mic pub nights,
stand-up comedy and many other theatre related
items. A number of full length productions are
staged throughout the year, and every other
December the Society's pantomime is one of the
town's most popular holiday attractions. The Arts
Theatre is also a sought after venue for many
productions by both national and international
artists.
Your support of this local gem - whether it be as a
member of the audience, a performer, backstage
crew, wardrobe volunteer, coffee lover or barfly -
is more than welcomed. As John Steinbeck so
succinctly put it: "The theatre is the only
institution in the world which has been dying for
4000 years and has never succumbed. It requires
tough and devoted people to keep it alive."
The Fat Fish Chronicles EDITION 6
SALADS, STARTERS & GRILLS
From front page...
AVONTUUR NAWEEK
As mens in die George area woon is jy so bevoorreg met die natuurskoon en al die advontuursporte wat mens hier kan beoefen, dat jy amper nooit op vakansie hoef te gaan nie. Maar sou jy nou 'n naweek bietjie wou wegkom, om die omliggende area te verken, is die Baviaanskloof 'n wonderlike opsie.
Hoe klink 'n 4x4 wegbreek na afgeleë plekke met rowwe grondpad roetes en kamp in die berge? Om dit nog beter te maak pak jy sommer jou bergfiets, rotsklim en kloof toerusting in - nou is jy gereed vir 'n regte avontuur in die Baviaanskloof Wildernis area.
Op die eerste dag ry jy in Willowmore se rigting op die N9 waar jy die grondpad afdraai na die Baviaanskloof sal kry. Na slegs twee ure is jy binne die Baviaanskloof waar jy die eerste aand kan oornag. Daar is baie verblyf opsies; van kamp tot 'n luukse gastehuisie. As jy vroeg genoeg weg gekom het die oggend is daar dan nog baie tyd oor in die dag vir aktiwiteite. 'n Kloof ekskursie is bo aan my lys om die natuur op 'n advontuurlustige manier te verken. Laatmiddag is dan die ideale tyd vir 'n 4x4 roete tot bo op die berg met 'n paar verversings om saam met die sonsondergang te geniet. Natuurlik moet mens die dag afeindig met 'n lekker braai onder die sterre.
Die volgende dag beweeg jy dieper in die Baviaanskloof in en neem 'n 4x4 roete, oor die berge, na die Kouga area. Die wat fiks voel kan die 4x4 roete met hul bergfiets aanpak terwyl die res van die familie die pragtige uitsigte vanuit die voertuig kan geniet. Maar al is jy in die voertuig as 'n passesier, gaan jou hartklop steeds heelwat styg as jy die plekke sien waar julle ry! Om die waarheid te sê, mense wat nie van hoogtes hou nie sal dalk by tye verkies om eerder te stap. In die Kouga Wildernis area kan jy kamp of in 'n mooi huisie langs die rivier bly. Die roete deur die berge neem meeste van die dag en jy sal net genoeg tyd hê vir kamp opslaan en 'n swem in die rivier, voor jy die vuur moet aansteek vir nog 'n lekker braai.
Op die laaste dag, voor jy ongelukig moet terug gaan werk toe, het jy 'n paar keuses van hoe jy jou naweek wil afsluit. 'n Lekker stap roete, abseil of rotsklim.
Ek stel rotsklim voor aangesien daar lekker klim plek langs 'n rivier is en jy enige tyd kan afkoel in die verfrissende water.
Ongelukkig moet jy op 'n stadium weer terug huis toe en dit duur weer so twee ure tot in George. Al was die breek net 'n naweek sal jy verfris by die huis kom en gaan dit voel asof jy baie langer weg was. Sulke wegkomkanse is nodig vir die siel en jy sal dit nooit vergeet nie!
Indien jy sou belangstel in 'n persoonlike gids vir hierdie ondervinding kan jy Paradise Adventures kontak om so 'n naweek vir jou te reël.
Marthinus Esmeyer
Paradise Adventures - 082 764 3112
thefatfishrestaurant www.thefatfish.co.za thefatfish_sa thefatfish
ON WITH THE SHOW...
CAESAR SALAD R85With Smoked Chicken R125A Fat Fish favourite. Cos lettuce, crisp Parma ham, white anchovy, poached egg, and garlic croutons with a light creamy anchovy dressing and Parmesan
VIETNAMESE BEEF SALAD R115Marinated and seared hot Chalmar rump steak with a shredded salad of bean sprouts,mangetout, carrot, cucumber, herbs, ricenoodles, and roasted cashew nuts with a sweetand tangy lime, chilli and fish sauce dressing
HOUSE SALAD R60 Green herb, pear, apple and avocado salad
MUSSEL AND HAM HOCK R75CHOWDER A wonderfully rich and fragrant soup served with sourdough bread
SMOKED KUDU CARPACCIO R85 Home smoked kudu loin with crispy fried capers, green olives, marinated red onion and white anchovy, drizzled with a parsley sauce and served with lavash bread crisps
TEMPURA PRAWN SALAD R135 Five crisp sesame tempura prawns with baby greens, fresh coriander, red onion, avocado, grilled pineapple and sesame, tossed with a Japanese vinaigrette
STICKY PEAR & BLUE CHEESE R95 SALAD Caramelised pear, blue cheese, avocado, red onion, toasted almonds, and fresh mixed green leaves, dressed with a honey and thyme vinaigrette
SPINACH, RICOTTA AND R85 PINE NUT RAVIOLI Homemade spinach and ricotta ravioliserved with pine nuts and a creamy roasted red pepper sauce
SOURDOUGH BREAD and butter R10
NOT SO FAT Salads & Starters
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SIRLOIN STEAK 300 grams R195
RUMP STEAK 300 grams R195
Choose one of the following sauces R25
Ÿ Peri Peri Cream SauceŸ Blue Cheese SauceŸ Green Peppercorn SauceŸ Mushroom Sauce
RIB EYE STEAK WITH WILD R230 MUSHROOM GRATIN
Aged rib eye steak flame grilled then oven
baked with a creamy wild mushroom and Parmesan gratin, served with crispy sweet potato fries
SOY AND ORANGE GLAZED R165
BABY CHICKEN
Marinated baby chicken, grilled and basted
with a soy and orange sauce. Served with a warm cous cous and roasted vegetable salad
OSTRICH FILLET R215
Ostrich fan fillet (200 grams) chargrilled
and topped with herb butter, served with
a warm salad of baby potatoes, tomato, walnuts, rocket and homemade basil pesto
FAT GRILLS
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WE ONLY USE CHALMAR BEEF. Matured to
perfection, chargrilled and topped with
chef’s herb butter, served with our hand
cut chips tossed in rosemary flavoured salt
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There can be no denying that the act of sharing a
meal is profoundly satisfying. Eating together,
breaking bread together, is one of the oldest, most
fundamentally unifying of human experiences.
Recognising the inherent value of this simple act
of sharing a meal, George Tourism has recently
launched one of their most excit ing and
collaborative development projects to date. "Dine
With a Local" offers visitors to George the unique
experience of visiting and dining with locals from
previously disadvantaged areas, in their homes.
This is so much more than an opportunity to taste
local cuisine, it's a true taste of South African
hospitality, of culture and local talent. Spoilt for
choice the "tables" on offer include African, Cape
Malay, Khoi, Afrikaans and traditional South
African fare. The meal itself, however, is just one part of the experience, it's the meeting of your
hosts and the wider community - singers, poets, artists and dancers - that make the visit truly
authentic and one of a kind.
The following is a short extract from a beautifully
worded blog by a recent visitor to "Dine With a
Local" host Mama Nolusindiso Gila and her family
in Thembalethu, on the outskirts of George. It
records the moment they are greeted by their
wonderful host :"Mama Sindy greeted us warmly with the
traditional African handshake. A complicated ritual
of shaking, thumb clasping and nodding. I failed
miserably. She forgave me and folded me into her
generous bosom in a warm hug instead. Mama
Sindy's firstborn son Unam and his girlfriend
Nomzama ushered us inside their modest home
and immediately offered us some Amarhewu. The
thick white liquid is a popular drink made from fer-
mented mealie meal and is considered a local
superfood. Unam poured the customary beverage out of a pitcher into porcelain cups. It tasted tangy
but bland, like a slightly sour, gritty, thin porridge.
‘This is the brew we make for weddings, funerals
and customary events in my culture,’ Mama Sindy
explained. ‘It's a real hunger buster, we serve it as
an appetiser, so your stomach will be happy for a
while.’ My grumbling tummy was sated by the
satisfying brew.”
As the writer reminds us at the start of the blog
"You will be invited to wine and dine with the locals,
but you may leave feeling like a part of the family.” For bookings contact George Tourism on 044 801
9295 or email [email protected]
EDITION 6 The Fat Fish Chronicles
Following the Knysna Fires of June 2017, Garden Route Birds was started to help feed the birds that had also lost their homes and food. We found that the birds had moved into unburnt areas in large numbers and were competing for food. With the help of incredible donations from Elaine's Birding and Wildlife Products, as well as other individuals, we encouraged “feeder guardians” to set up feeding stations in their gardens to help ease the stress on our birds. For four months we fed unimaginable amounts, but eventually nature started to recover and the demand for food decreased as the birds returned home.
The recent Garden Route fires have decimated vast areas surrounding George and destroyed four times the area that was affected by the Knysna Fires. You too can now help our little fire victims by putting out food and water in your garden until their natural habitat reappears. You're sure to be richly rewarded with many beautiful visitors who will bring you hours of joy.
Suitable options include wild bird seed, fruit, suet, bonemeal (from your butcher), mealworms, grated cheese (cheddar or gouda) and sugar water. Foods to avoid include bread, pap and similar items like cookies and cakes which offer very little nutrition. Always remember to keep feeding as natural as possible.
While almost all fruits are suitable to feed the birds, apples, oranges and bananas seem to be firm favourites. Avocados, are however, the exception as they are toxic to certain birds.
Suet is a fantastic high calorie food consisting mainly of fat (animal or vegetable) mixed with other ingredients like maize, oats, peanut butter, wild bird seed, chopped unsalted nuts, raisons and insects like dried mealworms. There are many commercial suet options available (our favourite is Elaine's nutritious Bird Grub!) or you can make your own. Be sure to check that the peanut butter doesn't contain any xylitol or artificial sweeteners as these are toxic to birds.
Many birds feed on the nectar from flowers, so offering a plain 1:5 sugar and water solution is also a great option. This closely mimics the nectar that they would feed on naturally. Remember natural nectar is clear so please DO NOT add anything else including food colouring, beetroot, Marmite or Bovril, fruit juice, honey or artificial sweeteners. It is also vital that you keep feeders squeaky clean and check them regularly as sugar water can quickly ferment in the heat. Remember if you wouldn't drink from it, then your birds shouldn't either.
It is very important to offer the birds clean, fresh water to drink, and they'll also appreciate a bird bath to rinse their smoky feathers.
www.facebook.com/GardenRouteBirds, is our Facebook page and is lighthearted and interactive, with a fresh, fun approach to birds, but at the same time offering important advice and sound knowledge that is backed by science and research. Give us a like and a follow and we look forward to hearing all about your feathered visitors. All your wonderful engagement spreads awareness, which in turn helps to conserve our beautiful birds. Rozanne Fleet, Garden Route Birds
HELP OUR FEATHERED FIRE VICTIMS
thefatfishrestaurant www.thefatfish.co.za thefatfish_sa thefatfish
HOPE, HEART ANDH O S P I T A L I T Y
WHITE CHOCOLATE R65CRÈME BRÛLÉE A decadent dessert of white chocolate crème brulee with lavender shortbread, and berry compote
CHILLI CHOCOLATE MOUSSE 5 R5 Decadent to the last spoonful. A hint of heat and coffee smothered in rich dark chocolate, Sserved with mascarpone and a bitter chocolate crumble
HAZELNUT MERINGUE R70Fresh berries, passionfruit cream, and rum and vanilla soaked pineapple sandwiched between delicate hazelnut meringue
BAKED CHEESECAKE R65Classic baked New York cheesecake served with blueberry compote
FRANGELICO AFFOGATO R65Vanilla Ice cream served with Frangelico liqueur, a single Illy espresso, and hazelnut praline
FAT FISH CHEESE SELECTIONA choice of old fashioned Huguenot, bluecheese, brie, mature cheddar or chevin goatscheese served with homemade lavash breadand Fat Fish chutneys and jams ONE CHEESE R55TWO CHEESE R85THREE CHEESE R115
FAT DELIGHTS See the wine list for our selection of dessert wines and Port
THE FAT FISH AND CHIPS R110The freshest fish available, deep fried in a beer batter until crisp and golden, served with chips seasoned with rosemary rock salt and tartare sauce
GRILLED HAKE WITH CAPER R135BUTTER Grilled hake served with caper and lemon butter, lemon thyme steamed baby potatoes and butter tossed baby vegetables of the day
FRIED BABY SQUID R145Baby calamari crispy fried and served with hand cut chips, and tartare sauce
HAKE & CALAMARI R165Grilled hake served with crisp fried baby calamari, chips and wasabi mayonnaise
GRILLED PRAWNS S.Q.6 per portion or 10 per portion Prawns grilled to perfection and served with Basmati rice, spicy Cajun sauce, and garlic butter
BURMESE SEAFOOD CURRY R165Fragrant coconut milk based curry with mussels, line fish and calamari, served with steamed Basmati rice and toasted coconut
SEARED NORWEGIAN SALMON R235 Seared salmon served on a healthy raw salad of summer vegetables with a creamy lemongrass and herb velouté sauce
ROAST MONKFISH TAIL R185Roast monkfish tail with smoky Spanish butterbean and tomato stew served with salsa verde and green beans
GRILLED LINE FISH WITH S.Q.STEAMED VEGETABLESThe freshest locally caught line fish we can find with lemon thyme steamed baby potatoes and butter tossed baby vegetables of the day
PARMESAN CRUMBED KINGKLIP R205WITH SMOKED CHILLI BUTTER Fillet of kingklip stuffed with smoked chilli butter, tossed in Parmesan breadcrumbs then baked until crisp and served with chips
FAT FISH SEAFOOD PLATTER S.Q.FOR TWO Eight grilled prawns, Chinese five spice friedcalamari, grilled linefish with smoked chilli butter, and mussels simmered in a Burmese curry sauce. Served with Basmati rice, garlic butter, and spicy Cajun sauce
FAT FISH SEAFOOD PLATTER S.Q. FOR ONE
SEAFOOD FETTUCINE R185The freshest prawns, mussels, linefish and baby squid sautéed with fresh basil, chilli and garlic, tossed with fettucine in a creamy Napolitana sauce
POKE BOWL SALMON R180 OR TOFU R135Salmon or tofu gently marinated in sesame oil, lemon juice, soya sauce and seven spice with Edamame beans, radishes, cucumber, avocado, pickled red onions, caviar pearls garnished with sesame seeds and micro herbs
THAI GREEN VEGETABLE R135 CURRY Thai green veg curry served with Basmati rice
GREEN PEA AND RICOTTA R155WHOLE WHEAT LINGUINE WITH MINT GREMOLATA Homemade whole wheat pasta tossed with a mint and parsley gremolata, green peas, baby spinach and long stem broccoli
FAT FISH and other lekkerthings from the sea
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Extra! Extra! EXTRA VEG R30
EXTRA CHIPS/RICE R25
EXTRA AVOCADO R25
EXTRA PARMESAN CHEESE R15
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The Fat Fish Chronicles EDITION 6
KIDDIES MENU thefatfishrestaurant www.thefatfish.co.za thefatfish_sa thefatfish
Every row, column and box must contain all the digits 1 to 9. Each number can only appear
once in every row, column or box.
Every puzzle has only one correct solution!
SOLUTIONS
2
1
2
1
BEACH WORD SEARCHThere are 19 words hidden in the grid below.
The words are hidden across, down, diagonally and backwards.
TOWEL • SUN • SURFER • SWIMSUIT • SEAGULL • UMBRELLA
SHELLS • SAND • WAVES • LOTION • LIGHTHOUSE • VOLLEYBALL
CRAB • FISH • BOAT • OCEAN • COAST • LIFEGUARD • BEACH
SUDOKU
#ShareTheShores
R25
R60
R70
R65
R60
R60
Chips
Veggie bowl
Cheese sauce
Salad with lettuce, tomato, feta, cucumber and avocado
Homemade Fat Fish fingers
Grilled or fried hake and chips
Chicken schnitzel with cheese sauce and chips
Fried calamari and chips
Noodles with meatballs in tomato sauce
R40
R40
R55
Just because you can and because it's oh so delicious
Kiddies waffles served with vanilla ice cream and butterscotch sauce
One scoop ice cream with chocolate or butterscotch sauce
One scoop vanilla and one scoop chocolate ice cream
with chocolate or butterscotch sauce