Flying Frog: For a different taste

This could be because many women prioritise their families and relationships before taking on a career in a restaurant, not because they do not cook from the heart, or lack the skills of their male counterparts.
Until recently, celebrity chefs such as Gordon Ramsay and Marco Pierre White dominated British restaurant kitchens. Ramsay’s claim some three years ago that:
“There are huge numbers of women out there who know how to mix cocktails but can’t cook to save their lives” now sounds petty, as more and more female chefs are winning Michelin stars for their restaurants.
In Harare, Hannah and Ella, who jointly run the Flying Frog, are at the top of their game. These accomplished, hands-on chefs open their restaurant for lunch on Mondays, Wednesdays and Fridays.
They will take bookings in the evenings for specific functions, and for weddings by special arrangement.
Last Wednesday, my friend Dee and I booked a table for lunch at the Frog. A party of twenty or more well dressed ladies were celebrating a birthday party at a long table, set out in the shade of a large tree.
Dee and I sat beneath a shady Zimbrella at a table for two, surrounded by smooth green lawns. A few metres away, just beyond earshot, two captains of industry were spending a relaxing lunch hour in congenial surroundings.
A winsome young waitress brought two wine glasses and an ice bucket for our bottle of Le Bonheur, and a large bottle of chilled water. Before the arrival of our starter, we nibbled on Vietnamese spring rolls served with a tasty dipping sauce, and two mini Focaccia breads, one with a black olive topping, the other with anchovies.
Before long, the beautifully presented starter platter arrived. Crumbed goujons of fish and tender onion rings in a crisp batter were served straight from the pan to the table. A yoghurt and cucumber dipping sauce and picturesque side salad completed this delicious first course.
On most days, there is a choice of main courses at the Flying Frog, but on this occasion, guests were treated to a large and varied buffet.
Vegetarians would have delighted in the huge, well-dressed salad of fancy lettuce, tomato and cucumber.
Perfectly ripe slices of avocado with freshly ground black pepper and vinaigrette dressing, new potatoes, stuffed and roasted red and yellow peppers and baked tomatoes served on grilled aubergines provided dazzling variety, and mini quiches of smoked salmon were quite delicious. Thinly sliced and tender roast fillet of beef was perfectly cooked.
There was a choice of three equally delicious desserts — pecan nut tart, Pavlova, or ice cream served with organic strawberries, to be followed by filter coffee made from fragrant Bvumba coffee beans. At US$20 a head, this represented good value.
Some three hours later, Dee and I paid the bill and departed. The Flying Frog is not a restaurant for flying visits: it is a destination to enjoy delicious, well-cooked food, eaten at leisure, in restful surroundings.

The Flying Frog
11 Arcturus Road
Greendale
Tel: 776266
Cell: 011 630 128
Open Monday, Wednesday and Friday for lunch. Other days by arrangement
– Comments to cmalakoff@gm-ail.com