World / Port Elizabeth / Nosh
Nosh Reservations(Instant? Reliable?)
Nosh Profile
Nosh Images
Nosh Information
A short message from Chef:
Memories of youth that influenced me! At the tender age of six clambering amongst the rocks, picking mussels, at Pollock beach with dad. Believe it or not "Skraal and with a Kyf of note". Once home the mussels would be washed, thrown into a large pot with chopped onions, lemon, a splash of white vinegar and wine and then steamed open. "They were DELICIOUS and tasted of the sea". The endless hours perched on a stool in my mother's kitchen while she prepared endless trays of coconut icing, rock buns, raisin cookies and pots of home - made soup enough to feed five growing boys and their mates. When the bags of pickling onions were taken out of dad's boot we would all scurry to our rooms and made sure we had homework for the fear of being involved in the peeling process, but would gladly partake in the devouring of them weeks later.
Later in life dragged off the same beach at midday to be dressed in my best crimpiline "safari" suit and whisked off in our "Sky Blue Chev Malibu" (we were LANEY'S you know) to the St George's Club to work our way through a six course lunch, the service was memorable and my father insisted that his Drambuie was served with a meniscus from his waiter whom I nicknamed "Shakespeare", must have been at least 80 in the shade. Our weekly designated table was the furthest from the kitchen and I am sure that they were responsible for the first cold soups. We were not allowed to miss a course to ensure that my mom was relieved of her culinary duties for that evening.
Christmas at the "Old Lizzy", New Year at the "Club Orleans" (when I was young, fresh, exciting and inviting), Duck a la Orange at "La Fontaine", Listening to the airplane music from the resident entertainer while Victor would try set our table alight with "Cherries Jubilee".
We all grow up with our own memories of food which influence our future eating habits and impress a certain amount of nostalgia. The meals that we have shared with friends and family all have a special place for us.
So this winter at Nosh belongs to "THE GOOD OLD DAYS" and in the chilly days ahead we will warm your heart. If there are any dishes which hold a memory for you send me an email and I will prepare them for you or your party. i.e. Chateaubriand, Fillet Rossini, Sole Bon Femme, Crepe Suzette etc...
Wine of the month is Doolhof Cape Boar Red. Dish of the month is Al’s Homemade Chicken, Mushroom and Ham Pie (Tuesday and Thursday Lunch). Ingredient of the month is Nosh’s Fresh Minced Chili in Olive Oil and Brandy.
In closing apart from the odd "Gordon Ramsay" moment (probably one an hour) I did not choose the easiest path to follow with the choice of profession, but if given the choice would certainly do it again.
Look forward to dining with you,
Kind regards,
Alan Fryer
Nosh Customer Reviews
Write Your Own Review