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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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

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 dinelocal@george.gov.za

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

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