Friday’s lunch was worth the wait. The spot had been on my list of places to go for ages – along with at least another 60-odd eateries – but when a few colleagues asked, “What’s for lunch?” the decision was unanimous. Clarke’s Bar and Dining Room it was.

It’s quite obvious that Clarke’s, the newest addition to Bree Street in Cape Town, is a great spot – it’s packed right down to the tables and chairs on the pavement. The menu boasts some delicious concoctions that caught my eye: a pulled pork sub, Caesar salad, Mac cheese and all-day breakfasts, but I had to go for the cheeseburger and fries.

All three of us had a fat beef burger patty topped with a slice of cheese and studded between a brioche bun and a side of home-made pickles. The beef was sourced from Bill Riley Meats in Cape Town, the Underberger cheese was from River Glen Farm in KZN, and the brioche buns from Trevor Daly in Wellington, who sells those fabulous loaves from his trailer at The Biscuit Mill's Neighbourgoods Market every Saturday.

I also couldn’t resist the crack tart, which was explained to us as a slice that oozed ‘yummy goodness’. And it really did, especially with the scoop of plum and ginger ice cream from The Creamery on top.

It’s all very local right now, as the Eat In DStv Food Network Produce Awards are about to be announced this Saturday at the Stellenbosch Slowmarket. The winners will have their produce available for you to buy, so do come! (And don’t forget your shopping baskets.)

Happy eating!
Abigail