Simply good food, no fuss

 Wow! What a wealth of talent, passion and imagination is out there bubbling under the surface, highlighting the possibility of real regeneration.
I finished the week with an excursion to visit a friend in Vilankulo – in a luxury aeroplane one way – that only took two hours – and a return trip which involved two taxis, four buses, a 3am wake up and 16 hours on the road!
Contrasts have been very present in the food too.
Cooking for over a hundred takes some organising especially when not sure how many and who will turn up, and when catering for a group doing hard physical work all day. Ancient members of the community turned up to support and give advice and input, local chiefs and councillors were smiling, and kids joined in – all contributing to a festive community atmosphere along with the hard work.
A beast had been slaughtered, butchered and transported from Harare together with piles of oil, sugar, fruit and vegetables. Local farmers provided maize and sweet potatoes and a team of women were busy from before dawn cooking three hefty meals a day.
On the day I visited lunch was a mountain of sadza cooked in a 44 gallon drum, served with beans and muriwo and coleslaw on the side.
Plenty for everyone and in spite of the freezing weather everyone was cheerful and energised and amazed at how much could be accomplished in a short time with the right motivation and spirit of good will.
Back in the city I ate lunch at the Bistro in Borrowdale. Situated in a pretty garden on the Borrowdale Road, (ent-rance in St Michaels), it was packed and apparently has been since opening a month ago.
Luckily my friend arrived early and we were happy to bask at a table in the outside sunshine – warm enough when sheltered from the cold wind. Inside was more than full
A broken borehole and a backlog of customers was a challenge that morning, but service was still good and the food came quickly. Simple and elegant the menu offers a small choice of mains – chicken, steak, pork and fish – but judging from our meals – all perfectly cooked and served. Smaller lunches include a salad of bacon and parmesan with croutons, (US$8) and a bruschetta with feta and onion marmalade (US$7). Breakfasts look delicious – ranging from US$6 for French toast with tomato and bacon, or a pancake stack – through US$8 for the bistro breakfast of scrambled eggs and smoked salmon , to a hefty US$10 for the hefty sirloin steak full house!
I chose chunky chicken (US$12) for lunch – braised with garlic, thyme and white wine and served on smooth and delicious mash with toasted soda bread. My friend opted for the fillet steak (US$13), also served on mash with carrots and courgettes. Both scored highly on taste and presentation and we needed to add nothing in terms of seasoning. It’s easy to see why it is so popular.
Good food, cooked well and presented without fuss. Lunch for two including drinks, (no dessert) – was US$31.
Open for breakfast, lunch and dinner Wednesday through Saturday, breakfast and lunch Tuesday and Sunday. Come early or make a booking. (Phone 851231)
– g.jeke@yahoo.com