Flowers have been adorning and embellishing plates for some time now, but as I eat at some of the best restaurants around the country, I’m noticing that they are much more than mere garnishing. Flowers are in harmony with the taste elements of the dish, with violets being the hero and nasturtiums a close second.

I must say I am not a big fan of nasturtiums: they’re quite pungent and their leaves and caper-style pods can overpower a dish if not used carefully. Though I ate a wonderful emerald green nasturtium risotto at The Roundhouse in Camps Bay a few years ago that was just perfect.

Violets in foams, macaroons and au natural are making their way onto bespoke plates, and I have managed to track down some Violet essence, too, which is available at Sagra Food and Wine Merchants.

Broad bean crops are in flower at the moment and their graceful, slender blossoms have a great legume-like taste. The delicate white flowers of peas and the soft, pale pink petals from the Japanese bean with their curly tendrils soften the look and add a great taste and texture to dishes.

Chantel Dartnall of Restaurant Mosaic in Pretoria has been inspired by fresh blooms for a while now. She takes so much inspiration from foraging in the garden, from which she creates a floral fantasy with pansies, jasmine, carnation and lilies. There is always a new flower somewhere on her menu.

And, almost as delicate as flowers and petals, my latest craze is dim sum. More restaurants are now celebrating this perfect pleated and folded delicacy. Haiku in the Cape Town city centre was the first, and their cream cheese and spinach ones are still perfection. Coming in at a close second is Saigon in Gardens, while Beluga in Green Point have a great half-price special and the spicy duck pork buns and the pot stickers are excellent.

Recently The Good Luck Club opened next door to Wolves Café in Illovo. The same owners have created another stylish and vibey little gem in Corlett Drive, offering some delicious bowls of noodles and other Asian delicacies like bamboo steamers layered up with prawn and mushroom dim sum.

Of course, I couldn’t resist the cream cheese and spinach ones, perfect with a glass of chilled coconut juice to cool off my burnt tongue. (I always seem to do this on these piping hot morsels! Just too eager to eat…)

After episode ten of MasterChef SA, the Eat Out team asked me who I predicted to be the winner. I said Deena, because I felt he was the most consistent. He proved me right as the show continued, and although Sue-Ann’s passion was addictive, I was thrilled last night when Deena was announced as the winner. (Pity there was no prize for me!) Congratulations. I can’t wait for the next one!

Have a great week.

Abigail

Images: Restaurant Mosaic