Dined in style last night at Le Provencal. The meal - gorgeous; the service - great; the prices - average, same as a pub meal these days. All in all, a place you should ALL definitely make one of your favourite haunts. But - be warned, you DO have to have thought of it well in advance & booked. None of this turning up off the street & poking your head in the door to enquire if they have a spare table! They won't!
We shared food - Beef Terrine and a Mussels entree. The mussel dish was beautiful, and with around 12 mussels on the plate, made for excellent value as well. The beef terrine was fine but I'm not a big terrine fan to start with so the subtleties were probably lost on me.
For mains - I had Eye Fillet steak with pepper sauce and french fries, with salad extra. A simple little order you'd think. Yep. I've ordered it countless times in my life, in countless situations. This dish at Le Provencal probably topped the enjoyment factor for me. It was bloody superb. I know french fries sounds so ordinary & boring, but they were exactly what was needed to mop up the copious amount of yummy pepper sauce.
My dining companion (who hates it when I mention him) had one of the evenings specials - a slow cooked shoulder of lamb dish served with winter vegetables. I tasted it and it too was absolutely sensational.
You'll be amused to know that they also had the now infamous Beef Cheeks on the menu! And you know also that until last week when I seriously thought about the origins of said Beef Cheek, I would have loved to order it last night! I couldn't! So sad about that!
Anyway - no room left for any of the scrumptious sounding desserts, so we left.
If you haven't been there - GO. If you haven't been for ages, like I hadn't, get along there and reacquaint yourself with true French cooking. It rocks!
Saturday, 1 September 2007
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105 comments:
Le Provencal seems to be taken for granted as as one of Hobart's really good restaurants (certainly it is a favourite of my friends). Maybe that's why it gets so little publicity. Thanks for reminding us that it is still there and the quality of food and service seem to be as good as ever(and you can BYO).
We had a disappointing dinner there last October and I can't work out why people rave about the place. Perhaps we got an off night?
That's disappointing Ms Creosote. You lucked out as well with the Hunter St Chinese too, I see.
Anyway - give it another go, if you feel game. Nearly a year has passed since your last (bad) experience, so hopefully you'll have a better meal next time.
Curly - glad you keep the place in business.
You went to a french restaurant and ordered steak and chips? That's like walking into the ball and chain and asking to see the vegetarian menu.
Had a similar experience to Ms creosote - it was ok, but it was nothing spectacular last time SO and I went (which I admit was ages ago). May have to try again.
I agree with last anon.
There seems to be little distinction between the 'higher' table experiences & the more 'middle of the road' ones of late reported in the blogging scene. Apparently all Hobart restaurants are measured by the same yardstiick. Mediocrity.
This blog & others seem to be about 'keeping the peace' rather than really saying how it is & should be. Thats a shame.
Anon - yes - I went to a French restaurant & ordered steak & chips. Same as I could go into a pub and order cheese & spinach pie, or go into Mezethes and order Spanakopita!
Steak au poivre/steak and chips?
It still amounts to meat & potatoes in my tummy, however you cook it or describe it. And I really like steak and chips! In any language!
Zelda - once again, I'm sorry about your experience.
All I can say is, on the night, I found all at Le Provencal as I described in my blog.
Anon 7.36. I'm sad you see it like that. Mediocrity is not my yardstick. It's difficult to deliniate when you're talking about food and different establishments, and trying to be fair as well.
Take this proverbial bit of steak we're debating above.
If I have it at Marque IV, and they charge me $42 for it, then I have a similar dish at the Shamrock for $15, obviously even though my reaction to it might be exactly the same, I'm getting way more additional extras at MIV. Stripping it down, you're looking at a whole package at different eating establishments.
Also I DO try to be fair and balanced in my comments. I try to give places the benefit of the doubt, because we are all human, and make mistakes.
I have been severe on some places because I felt they really deserved it - like Hadleys. But that really is not my way of operating and thinking.
I'm usually a peaceful, even-tempered person. I rarely get extremes of emotion. I get exasperated but not fired up.
Hence my comments hopefully reflect that more laid back, "oh well, they stuffed that up but maybe next time it'll be better"-type feeling that I tend to have.
But if you want to say it how you really feel it is, please use my blog as your platform. I am more than happy for all to express their thoughts & ideas.
Rita,
Yes, Le Provencal, a well kept secret.
Hopefully someone out there in the ether can explain the Hobartian mindset just to wander out and eat without at least ringing. Do people just wander out when they get hungry, see a light on, and ask to be fed?
Then are completely flummoxed when they are told (and can see) that there is no room at the inn?
My other favourite is "the window table", again, the scenario is similar, walk in off the street, full restaurant, can't undesratnd why there are no window seats avaialble at 7.45 - 8.30!!!!
It's good to see that simple,well cooked food served professionally is still available in Hobart.
Dined at Dede's in North Hobart, very different last time, everything on the surface looksthe same, the faux bamboo etc, the 70's throwback counrty Victoria Chinese restauarnt place settings...but the food!! absolutely, clean, fresh flavours presented simply. The service quick and efficient, knew their stuff. Stop it Lord B..I'm starting to soften, I actually enjoyed something...must have a lie down..
So you shared some terrine & Mussels with your friends. Very French, you know the Gauls pride themselves on the quality of their Terrines, and they value the sharing of food as part of the whole social aspect of eating.
But oh Rita, you ordered a steak, what a faux par Madam. Or so some persons would think.
Steak is a fact of life. Name me a restaurant (other than vegetarian) that does not serve this cornerstone of any menu in some cut or form. Why? Well if you need to ask this then you have not been a galley rat for long mate.
Steak cooked well is always popular. I know this because I must have cooked a football pitch of it in my time.
La Gastronomique (Lasrouse) timeless (sorry about spelling its late), clearly says that the frogs learnt about steak the cut late on but adopted the style.
So whats French about Steak. Lots mate, get out and travel more.
PS. Look up Au poivre sauce, Pomme Fritts whilst your at it, and I'll check a dictionary for spelling.
Anon 6.49
Fillet de beouf, pommes frittes, sauce bearnaise - Classic French Bistro
Ball and Chain? Merde!
Precisely HRV. Except for Ball and chain Tresbian Le 250g Beouf. (Again apologies for the spelling, really can't be arsed at this hour, fathers day looming). Have fun tomorrow.
I'm not saying that there is nothing french about steak and chips, just commenting on how she can go to a restaurant to make a critique on it's cusine and go for the "safe" option. Fair enough if that's what she felt like eating but surely, Le Provencal has more interesting and gastronomically pleasing dishes to choose from? I mean steak is a token dish on just about every menu.
She didn't go for the "safe" option. She went for what she felt like, after she'd pined for the Beef Cheeks but couldn't bring herself to order them! Steak & chips was the second personal favourite on the menu so that's what was ordered.
Given it is a French restaurant, one would think it was safe to assume that the steak & chips (or Boeuf au poivre) would be cooked french-style. Or they wouldn't have put it on their menu. It would have been different if I had gone in there & insisted on Chicken Chow Mein! Now that is quite patently ridiculous!
Lord Belligerent, Cartouche & hrv - thanks for your comments. Obviously you are getting where I am coming from.
Oooh Rita's sensitive nerve has been touched, good to see a bit of pith in the response!
Go Rita. Don't let the wankers get you down. Le Provencal is far and away the best value for money, quality restaurant in Hobart.
I just love their steak and chips.
Pedro,
To whom are you reffering when you say 'wankers?'
Is that anyone who has a different opnion to you? Or is it someone who might dare to question the post?
Curious.
Boo hoo! Yes, Rita's sensitivities have really been touched by those hurtful comments. Happy now?
Seriously, if I started to cry every time someone attacked me, starting with my children, I'd be forever in my bedroom sobbing my eyes out!
I'm sure you're all just bored because Gobbler is quiet!
Pedro - looks like there must be a few of us round who really love the steak & chips there - unashamedly! We might need to start a club!
To sum up - let me reiterate what I've said on this blogsite many times before - all reviews here are totally subjective. That means it is only one person in the whole worlds opinion. Mine. That leaves the rest of the world (you guys) to form their own opinions.
Does that sound fair to you?
a good restaurant in hobart is like hens teeth.
there is no good food in hobart!
starving!
Anonymous (no good food in Hobart)
I just wish you had provided us with this enlightened information 20 comments ago. That would have saved me making a dick myself by praising Le Provencal, and Rita's sensitivities would not have been violated. My only hope now is that Rita doesn't go AWOL like the Gobbler.
what sort of world is this where "wakers" and Yes ANON we do consider u as a waker, thinks the whole worls revoles around them, Rita DID NOT go to La Provencal just to give you a critique on "real" french food. She went with a friend to share good company, eat whatever food she likes and relax.....perhaps anon you could provide Rita with some tips on ordering so her future bloggs met your requirements :)
Sorry...my NNNNNN key is sticking....i ment to call ANON a WANKER...not a waker....my bad
Curly Lasagna, I hate to appear pedantic, but it has been brought to my attention that the preferred nomenclature for dick on this blog site is Nobu.
After reading the comments on this post I have come to the conclusion that some restaurants have a following of loyal supporters (a bit like a football team). The loyal supporters continue to frequent their favourite restaurant and they become known to the owners and staff. As a result they tend to get special attention and a feeling of belonging which of course enhances their dining experience and makes them even more loyal. The lesson for a restaurant trying to establish a loyal following is to have a regular "front of house" person who gets to know the regulars and goes out of his or her way to appreciate them.
Le Provencal is obviously a restaurant with a very loyal following. Diners going there as stangers do not necessarily enjoy the same experience as the regulars.
For me (a Collingwood supporter) my loyalty lies with D'Angelo's. Mind you, I would love to be a Marque IV or a Lebrina supporter but I just can't afford to go to these "special occasion" restaurants often enough to become recognised and welcomed by the owners and staff (you know when you go in and they say "we have saved your favourite table for you tonight Bob, and the Krug has been chilled to your preferred temperature").
Hang in there Rita you run a great site.
Wow Bob, you should go on the Einstein factor! Of course they all have their favourites thats what blogging is all about, someones opinion.
Rita I read this site daily & it seems that that a little bit of controversy certainly increases traffic to your site, bravo!
I saw that you had responded to a comment earlier but then you deleted it? I didn't think you were too stroppy.
Interestingly, last Anon (3.40), traffic to my blog hasn't increased over the last few days. It has remained the same. Just more people commenting!
Interesting debate all round. Thanks to one & all for their contributions.
Nothing like a bit of healthy exchange of opinion to fuel us up!
I'm looking round for a tamer place to go to next meal out!
It's off to the Maypole for something more predictable later this week and I won't bother blogging it again!
Anon 3:40 I think you may have been a bit harsh on Bob De Nero. I agree with him that some restaurants do seem to inspire an exceptional loyalty in their patrons. It is interesting that the two restaurants he mentioned (Le Provencal and D’Angelo’s) both have excellent and committed “front of house” people who come to know and look after their regulars.
Steak and chips is classic french bistro, they (the French )even do it on the ferry over the English Channel (La Manche).
Zelda probably had trouble with her light grain sensitivity I saw a ruckus about on this or Gobbler's blog (remember him).
Whatever, sorry, Zelda, I'll tell me to piss off on your behalf.
Sir grumpy.
Sir G - my last trip to the said resturant was pre diagnosis. I will have to try it again, as I love decent french food (its just a bugger I can gorge on patisseries anymore - though my waistline is thanking me!).
Pedro - we seem to be reverting to the old Lee How Fook rationale of a few months ago regarding the front of house person having that pivotal role, don't you think?
I totally agree there. Linda at Lee How Fook, and Julie at Le Provencal are the 'make or break' secret weapons of the 2 businesses.
I don't think it's so much the wankiness of them saying "would you like your usual" then tottering off to get it. I think it's more that you share an actual relationship of sorts with these familiar people. Also that they possess the requisite amount of skill to know exactly how far they can go (or not) with the level of interaction and familiarity with each set of customers.
Yes Zelda, I know how hard it can be to refuse great French desserts and cakes.
I have a friend who races through the early part of the meal to get to desserts, always eating lightly before the pud!
On the subject of the French, maybe we should just leave all restaurants and cooking up to them with some help from the Italians and Spanish.
(You'd need to leave a little room for Asian places though).
Maybe Tassie forging a bigger relationship with the French would bring a payoff at the table.
I'm sure what Tassie produces is right down their alley and they certainly know how to look after it.
Cheers, Sir Grumpy
Sir G!
What do the Italian's know about food?
French cook to savour, italians cook to eat. Leave it purely to the french. Everything french is better (even if it is the safe option of steak and chips)
Gee Sir G you sound like a broken down record, on & on about your favourite food.
OK we get it already!
Oh & how conceited of you to 'leave some room' for a few asian places! God help those poor Asian restaurateurs when you roll up to lord over them. Do you expect them to Kow tow also? Give us a break!
Take it easy, anon, it was just a lighthearted observation.
My goodness, you are overwrought. I love my asian food and the comments were made with a twinkle in me eye.
Did you really get upset at that anon? Have a glass of something nice and relax old thing.
Sir Grumpy (But FAIR).
Previous anon...well at least the italians brought pasta back from china.
Sir Grumpy
Good FOH are worth their weight in gold. Remember the old adage of first impressions, very true. My most valued menber of staff has a smile that lights up a room. You can't buy that quality. She always takes an interest in people and then keeps notes in a small book. I asked her once what she was doing. Simple she replied, here are their names, and their children, and a note on vaccinations. On what, you may say. Its simple, the next time they arrive, its hello Bob & Jane, how are Tom & Sally, how did the kids react to the injections. You get the picture.
Whats more all the staff now follow her lead. She seems to know when to flirt, when to laugh, when to shut the F*** up. I am in awe of her.
You back this up with knowledge and good food, its a winner.
But lets not elude ourselves in this perfect scenario, shit still happens, minor shit, more of a fart than a follow through, but I wonder sometimes who it upsets more, the staff or the customer. I think thats an interesting question to ask.
On another note, I was trained French, mainly cook French and vive le France, and trust me thats a hard thing for a pommie to say. Italian food is bloody wonderful and I absolutely take my hat off to Asian cuisine, because its complicated requires fine balance and years of experience. This is a debate for another time.
Once again Cartouche, you have the quintessential response!
Sir Grumpy - glad to hear your voice in all this! Was wondering where you'd got to over the weekend.
I'm thinking the pub and the fish and chip shop for Sir G.
French, Italian, Spanish - not to mention the great Asian cuisines! Fabulous choices!
Speaking of which, I was thrilled to run into none other than Tetsuya Wakuda, shopping at Hill St. Grocer on Saturday. Though my budget does not usually extend to visits to his great restaurant in Sydney, I took the plunge once, two years ago, and count it as one of the memorable meals of my life!
Incidentally, he reckoned that Hill St. offered better quality and range of product that most Sydney food retailers.
How come I don't run across these luminaries when I shop at Hill St?
I was there Sat afternoon but didn't see anyone of note other than my Mum!!
Damn!
Thanks cartouche, but i do eat more than just fish and chips washed down by Old Peculier.
Why, only the other day I had potato cakes instead of chips and fish fingers instead of just fish.
Oh the adventure of it all...
Sir Grumpy
Tetsuya was there about 11:30am on Saturday. You'll have to get moving a bit earlier, Rita!
He was on a private visit to Tas. and looked as though he was to prepare lunch for a couple of local friends (lucky buggers!). He took his time checking out everything and said he'd like to have stayed for hours!
Marco seemed to be the only one else who recognised him, or else everyone was being very polite, unlike myself. I'm a notorious celebrity spotter and name dropper. I introduced myself and he was very friendly and didn't seem to mind the intrusion.
Got introduced to Tetsuya in Flathead a couple of weeks ago. Seems a delightful bloke. Went to his restaurant a couple of years before and it was unreservedly the best food I have experienced. When in France I have seen very few menus without an entrecote of some sort in evidence but I think the real point of Le Provencal is the sauces-whether you choose the steak, chook or whatever, they are really only the vehicle for the fabulous sauces.
Freddo, I think the whole meal should appeal, although the sauce makes the difference, sure....
Or else all you'd need was some cardboard to heap the sauce on.
Mind you, I have had steaks that tasted like cardboard....
Cheers, Sir Grumpy
Freddo delighto - you are proving my original point and for this I thank you!
The multitude of fries at Le Provencal(which the day before, I had left every single one whilst at Mures when they accompanied my Mures Marinde fish. I'm not usually a fries fan)were perfect for the mopping up of the gorgeous pepper sauce.
i too saw tetsuya on saturday at hill st and overheard he was going to peppermint bay for lunch or some other places down that way. he seemed like he was quite impressed with the whole get up at hill st too as mentioned. no bad eh!
Oh dear, Cultural cringe at its worst.
I am sure he was just chasing a bargain.
Anon 6:49. Say what? Don't quite see where you are coming from. Want to explain?
anon 6.49. what's that all about? it doesn't make sense. i once read that his favourite food was hamburgers when he came to sydney......maybe he's still partial!!
Cartouche & Anon 9.06 - I think Anon 6.49 was taking the piss at us hicks getting excited about seeing Tets at Hill St.
Whitey - nah - can't be! My bill there on Sat was $48!
Who is the Tet Suya?
Sir Grumpy
I notice he has pea soup with bitter chocolate on his menu....yuk.
How Chinese is that?
Sir G. In short an exceptionally talented world class uber chef. Who I am told cooks a crackin bit of Fish or two. Me thinks you may approve of him.
Cultural cringe or not, nothing wrong with making someone welcome or appreciated, I would have been delighted to have shared a burger with him and introduced my apprentice to him (for future reference).
Hey Rita... I just realised your over 50. (blog responses that is) is this a record. Go Rita.
PS on Gobbler everybody:
Do you think he was just an image of our figmentation?
Sir Grumpy
Anon 9:17.
No perhaps thats not very Chinese. Probably explains why he was born in Japan and has been in Australia since 1982. Twit!!!.
Nice one Cartouche! You just beat me to it! Yes - of course he's Japanese, with a name like that. Nothing like Chinese!
Yes - I'm cracking open the champers - I've finally made it over the 50!
Thanks everyone!
Gobbler's probably just having time out. Sometimes you get times when you don't want to let the world in.
No dunno whats going on with Gobbler Sir G. I suspect at this time of year we are all gearing up for summer, so I reckon its just a time thing. I'm sure he will be back with a passion soon.
Well maybe not Chinese but still....pea soup with bitter chocolate....come on.
Milk chocolater maybe, or a Milky Bar.
BTW - special message for Robert de Nero - I owe you an apology for a response I made to your comment a few posts ago.
I responded by telling you to learn how to spell your own name. I'm sorry. I thought you were a friend of mine taking the piss. Reading through your comment on this post I now realise you aren't him.
Well good to see you have a sense of humour. Peas and chocolate may sound odd, however have a think about it. We often blend contrasting flavours or unlikely ingredients. Would you for instance ever consider scrambled eggs sorrel and rhubarb pie? Its quite delightful. Vennison with port and chocolate, Yum. Beetroot and chocolate pudding, divine.
I have had beetroot and chocolate cake...that was good...hmmm
but no, I still can't see pea soup and choc mixing.
Love is insane, passion drives you insane. Welcome to food. We all love differently. Hope you find yours!
How would Tetsuya go on Iron Chef?
Hope it's back this week ....those bloody athletics were pathetic and robbed me of one of my favourites.
Not sure on this one. I seem to remember that Hiroyuki Sakai has actually worked in Australia. The Iron chef episodes I think were filmed a number of years ago now and I seem to remember hearing that Sakai has retired. Even so, seeing Tetsuyya and Sakai together would surely be an event to remember.
In the mean time a good friend of mine has always said he would pay to see Gordon Ramsay versus Jamie Oliver. He says he would bill it as Pucker vs F***er.
Rita - $48 dollars for groceries???
At least with their canned tomatoes at 3 for $2 that would get you 72 cans - enough to feed a family of five for a month or so.
Way to go mum...look at all your blogs!!! And let me tell you whitey....our family of 5 COULD live off 72 can of tomatos....but the complaints mum would receive would not be worth her time!!!! :) bec
Those posh corner stores are a trap, Rita, Whitey.
I once ducked into THe Salad Bowl for some Herbie's Herbs chillies (Kashmiri)...and the missus popped in with me.
The chillies were a few dollars but the missus racked up about $65 in goodies...
Sir Grumpy
Sir G - looks like your missus & I are kindred spirits in the shopping stakes! I am fully aware that I should be squirrelling away every single cent and living oh so frugally (on account of having stuff-all superannuation to retire on!) but when I enter the doorway (to heaven!!)(ie Hill St Grocers or some such place) all my firm resolve to not buy one single thing more than what I went in there for just leaves me, and I find myself at the checkout looking at a $48 bill!!
As I don't possess any other obvious vices that cost me $$'s, like smoking or drinking or drugs, I suppose you could class that as my 'habit'! I don't know how much any kind of drug costs, but I'll bet I've spent just as much on MY drug of choice (FOOD!) as everyone else on theirs!
Whitey - I like your style. Also missed the 3 cans of tomatoes for $2!
Bec - thanks for the response and enthusiam about the number of comments here. I might be going for gold!
Comments are because we need to speak, not cause of content.
Sorry Rita. Original post was about A French Rrestautrant but the exchange had little to do withthat.
thats OK & thats why I personally like blogs. I get to talk about my agenda, whatever the post.
Anon 7.16. I'm with you. I love it that people use the post as a forum for whatever is on their mind. Keep doing it. It's really interesting.
Why dont you try Mummys. I hear that is has a spectacular history. If only the walls could speak!!
Some people say Mummy's Sphinx, I say it's an oasis in the dessert.
Ouch, Sir G
PS can we do the ton?
Thank you anon 8.48. Good of you to drop by!
Nice one Sir Grumpy. Yeah - let's go for the ton! Please.
If we are going for the century, are we going on this one? If so can I make a request?
Lets see if we can keep it as true to the original post, lets talk,"La Provencal, or at least provencal style cooking.
Promise I'll help.
Well cartouche, I don't know that we HAVE to stick to the main blog.
It always morphs and evolves, twists and turns, just like a normal conversation with friends.
I just think the French influence is one very good way to go in Tasmania with our food industry.
Rita highlighted that with her review.
You just can't beat the Froggies in the kitchen overall.
That's if you are wearing overalls.
Sir Grumpy.
PS what about a list of all the restaurants, cafes and bakeries etc (pate?) in Tasmania either run by french chefs, or french styled?
That would interest me.
Of course we don't.
Tasmania is on a similar climate line to regional France. The produce here is magnificent. I was stunned when I arrived here to see such a bountiful agricultural industry, and its potential.
Unfortunately, from there, its been a bit of a let down.
Now I admit that part of this is due to my pommie expectations. So feel free to tell me to get F*****d. But I have already told myself.
Tassie is different in one big way. POPULATION. I know you have touched on this Sir G, so I won't go on.
One of the reasons the Frogs enjoy so much of their own food is that they have less reason to export. For example it is a fact that the French consume more wine than they export. The same is true of much of their food.
So, with a small population, how can we persuade producers to supply more of the high quality to the home grown market.
Me I would love a couple of growers to appear at my back door frequently, they do for fresh herbs and some vegetables, but not very often.
PS I'll populate a few Francotasman restaurants and cafes for you and post 'em up soon.
Sir G & Cartouche - your assistance on reaching the ton is greatly appreciated. Let's keep up the dialogue.
We can roughly stick to the original french-ish theme or wend our way sideways, whatever.
Let's see where it takes us?
I'd better give myself another name,such as Anonymous 2, as I entered the fray with my first ever comments on Rita's blogg with my meeting Tetsuya last Saturday, although I've been reading for some months and am an old! work colleague of Rita's.
I've great memories of meals at Le Provencale, though I muat admit that its some years now since I visited.
It is indeed scandalous that some of Tassie's best and freshest produce is whisked away for export and denied to locals.
I have a secret supplier near home, Rita, cartouche et al (see the french creeping in?).
He has a small farm and is good for tomatoes, onions, garlic, swede, potatoes, etc, etc, as well as some fruit and berries.
He is from Crete and is as fit as a flea, although no spring chicken.
He's a walking testament to the power of good grub.
The garlic alone is great for stuffing into chicken cavities (steady on old boy) and baking it french style with a lemon in there too....
He is even growing his own olive trees, but I don't know if he has harvested from them yet.
oooh, la, la....
Sir Grumpy
Rita, can we get cartouche to reveal his identity. I would really like to go to his restaurant.
Cartouche - over to you! Robert d n - did you see my apology to you up there somewhere? I DO hope I'm forgiven.
Sir G - what's the address? Don't be selfish & keep all that info to yourself!
Anon 2 - great work! Might you be one pd? If so - thanks, and it's great to hear from you.x
There was no need for an apology Rita. I have a friend (don't be so surprised) who thinks blogging is the electronic equivalent of getting up on a soapbox in public and inviting the world to throw rotten fruit or anything else at you.
What disturbed me most was the Anonymous who said I played with my Nobu (now how do you think he got to know that).
Rita, it's George's at Margate.
You turn off to the sandfly road and take the first left.
Its right(!) there, within 50 metres of the margate, sandfly road junction.
A gravel track and car park and an outside ``shop'' which is basically a lean-to.
Go geddit.
Sir Grumpy
You could nip in while on one of your Channel outings...
Oooh thanks Sir G - yep - will do. Am heading to Divinge on Sat so will go via your 'shop'.
Is that Nierinna Rd?
Not sure, Rita, but it's just into the Sandfly turnoff from margate and then left and the gate is on your right....a smallholding farm that dips into a valley.
It's not any great distance along...so please don't end up along sandfly road, you'll virtually be in margate.
Don't know what george will have this time of year but making the contact will be worth it for the future.
Cheers, Sir G
Yes that is Nierinna Road and they also do great blue pumpkins. Follow it on further until it hits dirt track and you will come accross Wattlebank Blueberries. And just a little further on on the right and a sign that says fresh eggs. The eggs are especially good, but unfortunately they can't supply enough for my needs.
PS. Bob De Niro - I am sure you may have already eaten with me, but if you tell me to my face who I am, then dinners on me. And that goes to any of you. I'm not that hard to find.
Anon 2 again Rira! Yes, you're on to me!
Visited Divinge last summer. Basically a gourmet takeway( with couple of small tables) - yummy food and chat with the lovely Danie Ross. Went back a few weeks ago and they were closed for lunches during winter! Great disappointment. Enjoy when you visit on Saturday.
Thanks Anon 2.Am looking forward to it.
been to divinge myself over winter and it hasnt been shut for lunches anon 2 just sun mon tues they now open again on sundays .......wed -sun lunch all those days and fri and sat nights for a la carte... great menu and the gourmet takeaways anytime
Hi to all. This has been fascinating. I'm having a ball reading everyone's comments. I too would love to know who cartouche is. He's always very insightful and I enjoy his comments, but I have been wondering.
Rita, visited Kawasemi on Wednesday. What a great little find. Pretty predictable I was though. Crumbed Stuffed Prawns and a Bento Box. Prawns OK but loved the Bento. Staff so friendly and helpful. Will definately be returning.
Sorry I know none of this content has to do with french cooking. But what the hey.
G'day Rita & fellow commenters, I'm back & want Rita to get to the Tonne, whatever the subject!
Gobbler - yay! Thank god you're back! And I want to make the tonne too! Thanks for your words. I popped over to your site earlier this evening, so noted your comment there.
Ate again at Maypole tonight. More great meals dished up there. I was the only one of 8 who had previously been there ( I had made the recommendation we eat there) and all the others were impressed, except for one with many food intolerances. They stuffed up her pre-order, but she wasn't too fazed by it. She just watched us eat.
Christina - good to hear from you again, and glad you had a good meal at Kawasemi.
Anon - you're correct about the hours of Divinge. Hopefully that won't turn too many off going down and trying them.
Keep up the comments on this one & help me make it to 100! Whoever is the number 100 - I owe you!
WEll, Rita, Gobbler's back, eh.
And he's got you misspelling tonne too.
Ton...untouched by metric....as in 100 at that Welsh game, cricket.
All the same, welcome back Gobber.
Sir grumpy
Sorry Sir G - I got SO carried away with joy at him being back that I temporarily lost my command of the language!
I promise it won't happen again!
Who says I'm a he. So much for emancipation.
Let's keep sex out of the kitchen!
Sir Grumpy
Non. Voulez vou coucher avec moi ce soi, Sir G.
Sorry could'nt resist old boy.
Well, I can....
Sir Grumpy
Har haaaaaa, haaaaa. You hit the winning run, and i kept it Frogish.
I did keep it Froggish, cartouche, by being all french and playing 'ard to get, you naughty person you.
Sir G
The French have a saying, " If somethings worth doing twice, then do it a third time".
Heres to your blog Rita, lets do this again sometime, and then again.
Bugger! I collpased into bed round 10.30 and missed all this action!
Thanks Sir G and Cartouche. If either of you are ever up for it - I'll buy you lunch or dinner. I sincerely thank both of you for your wonderful assistance in aiding and abetting me in achieving the unheard of realms of 100+ comments!
That applies to everyone else as well, but those 2 main protagonists deserve some kind of reward.
Yes - let's do it again, and again. Please.
I have that effect on women, Rita.
What's that song ``Once is never enough with a dolt like me''.
In my dreams, Rita, but good on ya, you deserve it.
And cartouche and Gobbler. I appreciate your efforts, all, and I'm sure lots of others do too.
Sir Grumpy
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