CAPE TOWN HOTSPOT: FIREFISH RESTAURANT [REVIEW]

If seafood tickles your pickle, and you love a good selection of wines when you dine, then the new Firefish restaurant is the place to be this summer! Recently launched in the heart of the V&A Waterfront in Cape Town, overlooking the harbour and with a backdrop of the ICONIC Table Mountain, this little gem has the atmosphere of an absolute Summers day bliss! And if dinner is more of a winner, then it is the perfect place to watch the sun go down, sippin’ on speciality cocktails while gazing into a canvas of the lit-up city lights. Think cosmopolitan living! Location, location, location is all I can say!

Crisp and fresh, Iona for the girls!

Now – let’s get to the good part. THE MENU!

Firefish have some sea-riously delicious menu picks. With enough choice, and a bite for everyone to enjoy, you can expect the widest selection, from seafood to land food, and even a special place on the menu for the vegetarians – you don’t see that everyday – yay! Did I mention the overflowing sushi selection, fresh from the ocean?

I had the absolute pleasure of tasting a few of the picks on the menu. A friend and I started the night off with a glass of cold and crisp Iona Sav Blanc. Super refreshing and ice cold to the pallet. That’s what Summers about, right?

We were then presented with freshly baked bread and butter to nibble on while we decided what to have for dinner. Of course, being a seafood lover, I just HAD to try the first thing that jumped out at me (besides the sushi) – crispy PRAWNS with garlic, lemon and Sichuan! These were delicious, but my absolute favourite of the starters that we ordered was the Tuna Tartar.

To start menu – crispy prawns with garlic, confit lemon, and Sichuan

MY, OH MY! I literally do not have words to describe the absolute beauty of what I tasted. It was like heaven on a fork – seriously! An avocado base with a tower of seared tuna, crispy shallots and the most delectable soy lime dressing. That experience in itself was just utter mouth-watering perfection! With an intro so delicious, it only made sense to order from the sushi menu – and that we did!

To start menu – Tuna tartar with avocado, crispy shallots and sesame soy lime dressing

We started off with the classics – because HEY, you can never go wrong with those, and boy were we right! The Salmon California Roll and Salmon Roses were up first. They were superb! One thing that really stuck out to me was the generous portion sizes. 8 pieces per order, except for the 3-piece Salmon Roses. One things for sure about those – they had me at Japanese mayo!

Sushi roses menu – salmon, avocado and Japanese mayo

The Signature sushi plates were up next, one of my favourites – The Ultra Phili roll. Think salmon, avocado and Philadelphia cream cheese all wrapped into one, and you have a winner!

Sushi Signatures menu – Ultra Phili with salmon, Philadelphia cream cheese and avocado

Something different, which I have never had before in the land of sushi is the Sushirito. Tempura prawn, avocado, Unagi, drizzled in spicy Japanese Mayo, for a delicate kick. Pair this with some pickled ginger, with a dunk of soya sauce, and you might just find yourself in heaven!

Sushi Signature menu – Sushirito with tempura prawn, avocado, spicy Japanese mayo and unagi

With everything being as delectable as it was, one of my favourites, was the much-anticipated sushi DONUT! Yes, you read that correctly. The sushi donut has made its way into town!

All the treats, without the sweets. This way, dessert lovers can still get away with not ordering off the sweet list. Shaped like a donut, and draped in salmon and avocado, with a sprinkle of salmon roe and sesame seeds, this was a super delicious way to end the night. Be prepared to eat this one with your hands. This donut has a way of getting down ‘n dirty.

Sushi signatures menu – Sushi Donut with salmon, avocado, salmon roe, sesame seeds and Japanese mayo

Although the “Happy Ending” menu has much to offer, from spiced carrot cake, cotton cheesecake to chocolate macaroon pie, we couldn’t possibly indulge in anymore deliciousness for one night. Don’t worry though, I have promised myself to pop down for coffee and a dessert of sorts to make up for it. I cannot tell you how excited I am to go back and enjoy this!

Admiring the view!

All in all, Firefish is an absolutely cracking restaurant! This is the perfect place to be this summer. A delectable menu, nested amongst the bustle of the Waterfront, with excellent friendly service and some sea-reously fresh food. It’s the PERFECT way to get the Summer time feels going! And yes, their fish is on fire!

Until next time,

Mycaila-Jade

xxx

15 MIN SALMON & PRAWN RED CURRY [LOW CALORIE RECIPE]

My boyfriends mom totally introduced me to this bowl of hot authentic deliciousness and MY OH MY, is it worth every mouthful and heated runny snout. Last  night, myself and the boyfriend decided to get the Wok out and make this very dish ourselves, and I thought that I just HAD TO share this recipe with you guys! This is a super low calorie meal and has such a spicy kick to it. This meal literally takes 15 minutes to cook and is SO EASY to prepare and make – what a double whammy!.

INGREDIENTS

  • Fresh tender stream broccoli
  • Handful of whole sugar snap peas
  • 2 fillets of salmon (cut into chunks and de skin)
  • 1 x 200g pack of cooked prawns
  • 2 birds eye red chillies (chopped)
  • 1 heaped tablespoon red chilli paste
  • 1 tin coconut milk
  • 1 tsp coconut oil
  • Sprinkle of coriander

WHAT TO DO

Bring the heat to your kitchen, your taste buds and possibly your bottom with these super easy steps.

Fry your chopped chillies and red curry paste in 1 tsp of coconut oil on a high heat for a minute or two. Add half a tin of coconut milk and whisk together and let simmer on a medium heat for a couple of minutes . Add raw salmon chunks and the rest of the tin of coconut milk and leave to boil for about 2 min on a higher heat. Add your cooked prawns for another 2 minutes and  ½ cup boiling water for consistency. After that, add your broccoli and snap peas to the mix and let simmer to your desired crunch of veg (+-3 min).

Serve with a sprinkle of coriander and enjoy your low carb, low calorie curry!

Until next time,

Mycaila-Jade

xxx

CHOCOLATE CHIP PEANUT BUTTER COOKIES [SUGAR FREE]

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Are you ready for a “healthier” take on the ever so loved and oh so classical peanut butter cookies? Well my friends, you’ve come to the right place! Today I will be sharing one of my secret homemade recipes which will HOPEFULLY have you going as nutty as I do when I indulge in such treats.

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One of my favourite things about this recipe is that it’s sugar free which is always a winner in my books and can  make a fabulous  snack not only for yourself, but for the kids too!  Alright, shall we get started?

INGREDIENTS: (enough to make about 12 cookies)

  • 1 happy chicken egg
  • 58g raw rolled oats
  • 1 tsp baking soda
  • 4 tbsp agave nectar
  • 1 tsp cinnamon (optional)
  • 4 tbsp peanut butter
  • ½ cup dark chocolate chips

WHAT TO DO:

Combine all dry ingredients and mix together.

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Next, add your happy chicken egg and agave nectar and mix together until combined.

I hope you have your arms prepared for the next bit because it requires some voluntary elbow grease. Yip, I bet you never thought that peanut butter cookies would cause some arm cardio! Add the peanut butter & chocolate chips and fold into the rest of the mixture until all is combined. Just a little FYI – this took me a while, but I found that a fork worked better than a spoon.

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Time to give your arms a break and set the mixture in the fridge to chill for 30 min.

Preheat your oven to 180 degrees Celsius about 15 minutes before taking your mixture out of the fridge and line a baking tray with baking paper.

Scoop a cherry tomato sized amount of cookie dough out of your bowl, roll into a ball, and press down with a fork or spoon on the tray. Repeat this until your mixture is finished and pop in the oven to be baked for 12 minutes. The mixture will change to a golden brown colour when ready. Place your golden brown cookies on a rack to cool. Leave the biscuits in for a few extra minutes if you are wanting a good crunch.

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TOP SECRET: While your cookies are cooling down, stick a few chocolate chips on the tops for decoration.

Serve and enjoy with a cup of tea! YUMMMMMY!!

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Until next time

Mycaila-Jade

xxx

ROASTED ALMOND & COCONUT COCAO ENERGY BALLS

It’s TREAT TIME!

Although, I should probably rephrase; It’s GUILT FREE TREAT TIME!

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If you’re anything like myself, and 90% of the rest of the world when it comes to the love you might have for chocolate, then you should totally try this recipe, especially if you’re on the health waggon and like to keep your calorie intake on the down low (literally).

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WHAT YOU’LL NEED:

  • 1 cup almonds
  • 20 pitted medjool dates
  • 3 table spoons of cocao powder (I used Cadbury cocoa powder)
  • 2 tablespoons of melted coconut oil
  • 50g grated 80% dark chocolate (I used Lindt)
  • 2 tablespoons of desiccated coconut
  • 2 tablespoons water

WHAT TO DO:

Before we get started, preheat your oven to 180 degrees Celsius. Lay your cup of almonds out on a baking tray and bake for 10 minutes, once your oven is ready.

After your almonds have been roasted, place in a blender/ NutriBullet and blits until you appear to have almond flour. Pour flour into a mixing bowl.

Place medjool dates in your blender and blend with 2 tablespoons water. Add the remaining ingredients and blitz. Scoop your mixture into the mixing bowl with the almond flour. Melt the coconut oil and add to the mixture. Mix and fold by hand to make a beautiful chunky mix of chocolatey goodness! The consistency should be thick.

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Grab about a tablespoon (rough amount) of the mixture, squeeze the mixture tightly before rolling into a ball.  You should have enough to make about 20 energy balls. Once you have used all the mixture, refrigerate for an hour to all the balls to set.

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And it’s THAT EASY! All that’s left to do is serve and enjoy!

Until next time,

Mycaila-Jade

xxx

BERRY BETTY DELIGHT

It’s that time again! Time for a new breakfast smoothie – one with plenty of berries to keep you feeling like an Active Annie throughout your day.

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What you’ll need:

  • 1 banana
  • ½ cup of raw rolled oats
  • 1 handful of fresh blueberries
  • 1 handful of blackberries
  • 1 handful of frozen berries
  • 2 teaspoons peanut butter
  • a drizzle of honey
  • table spoon of chia seeds
  • table spoon of sunflower seeds
  • 1 cup of ice water
  • a sprinkle of granola (optional)

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What you’ll need to do:

Mix all of the above ingredients in a blender/Nutribullet until light and fluffy, but for the love of all the Happy Harriets and a clean kitchen, don’t forget to put the lid on properly!

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Once everything has been mixed to your hearts content, pour into a glass of sorts, sprinkle with some granola and enjoy with a cuppa Joe.

smoothie-top-with-granola-1Until next time,

Mycaila-Jade

xxx