March 19, 2012
Gourmet dining with a view: interview with Cape Point chef Phil Alcock
Fazielah Williams has lived in and loved her Mother City since birth. Having lived all over the Peninsula during her childhood, she now calls the picturesque City Bowl home and likes nothing more than watching the sun set over Table Bay from the window of her apartment.
A lover of the arts and proud Cape Town fanatic, Fazielah began her writing career by spending many hours as a child conjuring fantastical stories that featured independent heroines from faraway lands who saved the Prince instead. This Capetonian princess has enjoyed stints as a magical arts PRO and TV publicist before finding her calling as a travel writer.
When not waxing lyrical about the Fairest Cape’s most loved attractions and activities and embarking on unexpected adventures, Fazielah can usually be found taking in a show at one of the City’s fabulous theatres.
Here, surrounded by magnificent views, award-winning Executive Chef Phil Alcock offers a tasty, filling winter menu that will have you begging for seconds.
He invited us into his stellar kitchen for a chat, a sneak taste of his new menu and some musings about Cape Town.
You’ve recently launched your new menu at Cape Point’s Two Oceans Restaurant. What was the inspiration behind this delectable six-course feast?
I have concentrated on a fresh winter feel, using the best products that the Cape has to offer. The new menu will include dishes such as Thai coconut steamed mussels, mushroom soup, which is a beautiful rich winter soup, and a braised stuffed oxtail, the recipe of which is one of my best kept secrets.
What sets the Two Oceans Restaurant dining experience apart from others in Cape Town?
Firstly the views at Cape Point are just magical. This is also reflected in the food and service we provide. And where else can you dine knowing you will get the freshest food, with the peace of mind that you are not falling into a typical tourist trap?
What are the top five local ingredients you just cannot cook without?
My five local ingredients: salt ... can’t do without it. Then kingklip, crayfish, Fairview goats cheese, organic olive oil and a good bottle of chilled white wine (not that I’ll be cooking with it but it helps).
If Cape Town was a gourmet meal, what would she be and why?
She would be defiantly elegant but rustic, organic and majestic and made using the best ingredients we have. I would use local crayfish, fruits from our orchards in Grabouw, wines from our surrounding vineyards and organic vegetables from the local farms. The dish would be grilled local crayfish with a Graham Beck Brut, apple and lemon sabayon, organic pureed potato served with fynbos and roasted baby carrots.
What are your top five foodie spots in Cape Town?
What is your best kept Capetonian secret?
My family’s log cabin in Bainskloof.
How does Cape Town inspire you?
The views, the sea, the views again and Table Mountain.