Cube Tasting Kitchen

Last week we have been to an amazing restaurant in Joburg. I would say it is a great find but it seems everybody but us was already aware of his place. The restaurant is called Cube Tasting Kitchen. Here is a link to their website and the address:

CUBE TASTING KITCHEN SHOP 5, PARK NORTH HEIGHTS,
17 4TH AVENUE, PARKTOWN NORTH.
GPS X:28.024933 – Y: -26.145487
www.cubekitchen.co.za

It is a very small place with only a couple of tables. There is no sign outside so you have to know where you are going. We have been in this area a few times but never noticed the restaurant until we read about it. As you can see there is a set menu which changes roughly every 6 weeks and no a la carte.
 

Menu Cube

You will have to book in advance and they will send you the menu. Since they have no license you will have to bring your own booze. But you can call them and ask form some advice concering the right wine - we will definetely do so next time we go.

The food is really exceptional. It took about 3-4 hours for all eleven courses and we enjoyed every minute. It is a fine dining experience but in a very relaxed and laid back atmosphere.The staff is really obliging and very friendly. The three chefs took turns in serving their courses and explaing them to us. The outstanding course for me was the 'Salmon with garnishes' -so many different possible combinations of flavour on one plate. That was really outstanding.

Pizza dough

After reading a lot and even more trial and error I think I found my perfect recipe for pizza dough. It is a cold yeast dough i.e. you use more yeast than usual the dough will rise in the fridge. Here are the ingredients for 3-4 large pizze:

30 gr fresh yeast
500 gr flour (cake flour)
250 ml warm water
6-10 Tbsp Olive oil
Salt, pinch of sugar

Here is what you do: Dissolve yeast in warm water. Add the other ingredients and use additional oil/water or flour until you get the right consistency of the dough. It should not stick to your fingers and should be very flexible. You will probably have to knead the dough for a couple of minutes (5-10 min).

Put the dought in a bowl, cover with a damp cloth and put in the fridge and allow the dough to rise. After a couple of hours cut the dough into 3-4 equal portions and knead again for a couple of minutes. Put separate pieces in fridge again.

After 2 more hours you can use the dough for your pizza. It will keep in the fridge for a couple of days.

Now I just have to convince the landlord to let me build that wood-fired pizza oven in the garden ...

Some music to start off with

KTD FTW!!



Und noch was Weihnachtliches für die Ohren