Superette

So we got our display fridge last week and hot damn it looks good and it’s just the right kind of chilly. We’ve mostly stocked it with Maunder’s Manfood and drinks for now but we’ve also put in some of the amazing Cloud Cottage goat’s cheese that we use almost everyday in our kitchen. It is such great stuff, we order a box in at a time and they courier it down to us from the Tsitsikamma area. I didn’t know this but goat’s cheese is seasonal and so there’s a couple of months that it’s not available, but we order such a big box just before the end of the season so that we never run out! Smart ek se. The farm uses organic biodymnamic methods and the Saanen goats feed on fynbos and the surrounding pastures. You can read more about the farm here.

You’re out!

We’ve also been selling Honest Chocolate for a while but it gets a little warm at the Superette so we’ve had to keep their boxes of bonbons in the fridge so now that they can hang out front since we got the display fridge we’re hoping that people will catch onto them a little more. We’ve also just placed our first order for their slabs and for their spread. In my last post I wrote a little about The Mast Brothers, the boys brought back their Black Truffle chocolate and the Serrano Pepper. I also had their Sea Salt chocolate last year and I hate to be a knob about it but fact is fact - their packaging is spectacular; their chocolate kind of sucks. And when Anthony dropped off one of Honest’s new slabs for us to taste it became pretty clear just how much The Mast Brother’s chocolate sucks and how much Honest rules. It’s not like I’m pushing the local thing, I don’t care if 12 empty jumbo jets had to fly in that special little slab of Honest all the way from New Guinea and 17 Afghani child labourers lost their fingers in the packaging process. I’d still choose the slab of chocolate made by Honest over The Mast Brother’s any day.

Packing precious cargo.

We’re also going to be selling more of The Drift’s veg and we’ll soon be getting in Sweet Temptation Toffees. But our biggest windfall was last week when Kirsty from Tilly’s Hand Made Ice Cream got in touch with me. She’s been selling at The Field Office for a while and she mailed us asking if she could drop off some samples… HOLY TITS were those some samples or what!? We immediately ordered a batch and so if you come round please do yourself a favour and get a little tub, it’s vokkin’ awesome.

Another really exciting thing thats going to be happening soon, tomorrow actually, is MEAT CLUB. My oldest and most retarded friend Matt’s awesome dad is running this Saturday morning stroke of genius and the intention behind it is to educate beer drinking, sausage swinging men a little more about their meat. For now its just a gang of Matt’s boyfriends getting together at the butchery for the first one, which is happening this Saturday, but I suspect they’re going to have to run them every couple of weeks because a better idea has never been thought - Meat Education and Beer.

MEEEEEEEEEEEEEAT. BEEEEEEEEEEEEEEEEEEEEEEEER

Now before I get onto the really good stuff there must be a mention of the talented and always gracious Ms. Daniella Mooney who had her opening up at What If The World this past Saturday. She toys with wood, misspent dreams and, during her days down in the kitchen, my wretched soul. She’s created something beautiful and you can see it until the end of the month.

So the highlight of recent weeks would have to be the return of Happy Dave, only this time its Happy Dave AND The Louisianans! Last year around this time I wrote a post about the Oysters that Dave cooked up for us on his annual trip down here and how I tried and failed to recreate his Oyster Phenomenon for a Supper Club we did. Dave and his very good friend Demian are food bevok, Demian especially likes to put food in his face a LOT, and he loves ALL of it. He even had a midnight meal at a 7Eleven, something along the lines of rice and curry, he survived AND thought it was the best shit he’s tasted. Freak. So we’re going to be doing a little food cook off and I’m hoping to get a lot of tips from them since they worked in the States as line cooks before they got into tattooing, Dave has his own shop called Uptown Tattoos in New Orleans and Demian is based in Atlanta at Southern Start Tattoo. Unfortunately Billy who works at Dave’s shop but who also worked as a line cook won’t be able to be here for the cook off since he’s flying home on Saturday but he’s left us with something even more precious than tips on how to cook a Gumbo, he’s left us with MUTHAFUCKIN’ BOUNCE RAP! Below you can see Billy in the throes of his Bounce Rap demonstration that he’s convinced will be tearing up all Cape Town dance floors by this time next year.

The streets of New Orleans and the beginning of the Cape Town Bounce Craze

So my donation to this effort is to help inform. So here is a great article to get you started, but more importantly here is a little video advertising a DVD that I can highly recommend if you want to get that authentic bounce. Hopefully one of these days we can get together a real Louisiana Shrimp Boil at the Superette and you can all get your thongs on and come round and show us your Ass Bounce…. AWESOME!