The Terrace at Oliewenhuis

Thursday, January 12th, 2017

Reviewed by Armand Bruwer

Walking through the doors at Oliewenhuis is always like visiting an old friend. From the creak of the big wooden doors of the Neo-Dutch style mansion and the floor boards echoing in unison the hearty welcoming message. As a literal “rite of passage”, you can’t escape the newest art pieces on show as you make your way through to the back door where, in typical Free State style, you are welcomed on the stoep, hence the name “The Terrace”. The stoep, in history, is an iconic place. The place where the day is started and ended. Or the ideal place for a quick break during a long hot day. Truly an ideal setting for a relaxed get together with friends over a cup of coffee. In my opinion the daily meals (3 of 7 depending on your diet) are mostly enjoyed at home but dessert is like a mistress and need to be taken at a special place. Thus the hunt is on for the true reflection of a sweet sensation promised in the sinful usage of sugar. With a strong opinion and taste with regards to the presence of fruits and vegetables at the dessert table, mainly spouting from the dreaded Christmas cake, I usually try and treat my taste buds to the unexpected. At the side of a cup of Americano, a hearty piece of carrot cake was served. In its simplicity the piece of cake on the simple white plate was a strong reflection of a Miro artwork. The underlining smoky smell of the cinnamon brings back memories of melktert and pancakes or the soulfully sinful melktert-filled pancake. The cream cheese frosting gives it just enough sweet and richness to balance the spicy flavours of the cake and would remove the thought of vegetables from anyone’s mind. A carrot cake that really entertain the taste buds with the perfect balance between sweet and spicy, all the while keeping opinions away from the dreaded “DRY” status which most restaurant cakes automatically receive after noon. The common pothole of carrot cakes, or any cake containing nuts, is swerved away from effortlessly. The flavour of finely chopped walnuts adds to the tangy flavour of the cake without being bitter. The usage of extract is at a minimum and just enough to prevent the spices to take over. While the dollop of cream borders on cliché as garnish, it truly cleanses the pallet of any spices and you are left with a sweet end to a taste journey. Thus hereby my (d)eclairation of interest in the carrot cake served at The Terrace.