The Food Barn – an invitation you don’t refuse…

Matt Day & Franck Dangereux Last week, I think we experienced some of the finest cooking in the Cape paired by Franck Dangereux, chef patron of The Food Barn and Matt Day, driven winemaker at Klein Constantia. The invitation was one we could not refuse. Matt and Franck have wanted to do this some time

Curried hake, Japanese mushrooms, garlic confit & beurre blanc – Franck Dangereux

Franck Dangereux's Curried hake, Japanese mushrooms, garlic confit & beurre blanc Franck says "Hake is in my opinion one of the most underrated fishes... when very fresh it is phenomenal. I love the gentle nutty flavours of the different mushrooms.." for the garlic confit: 15 garlic cloves in their skin 200ml sunflower oil