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We set out to discover whats cooking at Karen’s Organic Farmers’ Market

Kenya’s hottest pop band serve us their signature festive cocktails

Follow our unique recipe guide to help you plan the perfect Christmas spread

COCKTAILKINGS

ORGANICNAIROBI

SAUTI SOL

CHRISTMAS FEAST

Vol 14 . December 2015

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I must admit, I’ve met a fair few scrooges this festive season. Some people seem to hate the fuss around it all, especially the fairy lights that seem to go up earlier every year. Personally, I absolutely love it. All the sparkle, the cheesy festive movies and of course, the carols playing in supermarkets. I know I’m not the only one that belts out “it’s beginning to look a lot like Chrrrrristmas” as I shimmy around the vegetable section.

Now, unless you’ve spent the year under one seriously heavy rock, you’re probably familiar with the handsome foursome on our cover this month. After a year which saw them dance with Obama, rock out with A-listers in New York and reveal, on many appreciated

occasions, their well chiseled abs, Sauti Sol have undoubtedly had a most epic of years, one that comes to an end with the highly anticipated release their album ‘Live and Die in Africa.’ The boys fill us in on how they are kicking back this festive season and share a couple of their signature party cocktails on page 62.

It’s not surprising that we at Yummy are suckers for Christmas grub. There’s something about a crowded kitchen filled with gossiping relatives that makes for the most delicious food! Blogger Lena Gashpar of lenascuisine.com loves entertaining so we convinced her to rustle up a couple of festive dishes to help inspire your own Christmas Day feast. Her rabbit leg

The festive season is finally upon us! Aside from the frantic Christmas shopping, inevitable holiday bulge and heated debates over how to jazz up your Christmas dinner, it really is the best time of year to bring our loved ones close and a stiff drink even closer!

HAPPYHOLIDAYS

confit is an interesting alternative to the usual roast chicken or turkey.

One of the most important parts of Christmas, aside from eating of course, is gifts! Buying presents can be such a pain, so with that in mind we have a few options. You can either flip over to page 18, filled with gift ideas for the avid foodie, or if you’d rather take the fuss out of shopping, why not purchase one of our new EatOut gift vouchers? We kick off this Christmas season with vouchers redeemable at several fabulous restaurants, spas and retailers! So be sure to log on to eatout.co.ke/giftvouchers for more details. Yes dear family, you now know what you’re getting in your stockings!

A big thank you as always to

our contributors who’ve filled our magazine with festive cheer! From all of us at Yummy we’d like to wish you all our readers a very Merry Christmas and a Happy New Year. May this season be filled with some well deserved relaxation, a whole lot of love and of course an unimaginable amount of food!

Michelle Slater,General Manager.

EDITORIAL

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DECEMBER 2015

SHAKEN OR STIRRED?

DINNER PARTY

CONTENTS

We put one of Africa’s biggest pop bands- Sauti Sol- behind the bar to whip us their signature cocktails.

From potato gratin to rabbit leg confit, food blogger Lena Gashpar gives you tested recipes to help you host the perfect dinner party this Christmas

NEWS AND EVENTSCheck out some of the tastiest news in the local food scene this month.

HOLIDAY GIFTSWe found you the perfect foodie gifts to get your loved ones this Christmas.

ORGANIC NAIROBIYummy set out to explore the pleasures of Purdy Arms Or-ganic Farmers Market, to find out if the trend is catching on.

A TRIBE CALLED CHEFFrom cooking aboard several luxury cruise ships to current-ly serving at the helm of Tribe Hotel’s kitchen, Luca Pintus shares his story.

THAI BLISSSusan Wong explores the rich flavours of Thai cuisine at Soi, DusitD2 Hotel.

KITCHEN QUACKERYThis dish by Charity Keita, while still being developed, might just be the one to get you bonus points this holiday season.

MOUNTAIN RETREATAmi Doshi-Shah writes about the joys she found tucked away at Fairmont Mount Kenya Safari Club in Nanyuki.

WINE CHIC(K)Annabel Onyango ponders over the fact that there’s nothing like another Christmas to remind you that you’re another year older.

BRING OUT THE BUBBLYCelebrations call for the perfect drink, and there’s nothing like champagne to get you started!

MAN ABOUT TOWNJackson Biko talks about those bottles of whisky that should always be saved for special moments.

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YUMMY Vol. 14 · December 2015 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Michelle Slater EDITOR Wendy Watta

STAFF WRITER Fred Mwithiga, Soni Adriance GRAPHIC DESIGN Karan Khalsa SALES & OPERATIONS Gilbert Chege, Daniel Muthiani, Devna Vadgama, Seina Naimasiah,

Wahid Osman, Yoga David CONTRIBUTING EDITOR Katy Fentress CONTRIBUTORS Annabel Onyango, Amy Selbach, Charity Keita, Jackson Biko, Lena Gashpar, Susan Wong

SOCIAL MEDIA Anne Kisang IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL info@yummy.co.ke

/eatoutkenya @EatOutKenya @eatoutkenya

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WIN WITH YUMMY

DEARYUMMY

This month’s winner of the classic Bisquit VS Cognac is Roshni Walia, a frequent yummy card user who wrote in to give her two cents on her favourite Yummy columns. This cognac courtesy of Distell Group Limited is worth Ksh 4,085, and will be up for grabs again next month. Get writing as you might soon be the one sipping this!

WIN VOUCHER TO VILLA ROSA KEMPINSKI!

How are you planning to usher in the New Year? How about at a Fantasy Masquerade Party at the stunning Grand Ballroom of Villa Rosa Keminski? You start off with a welcome cocktail then enjoy a gourmet food buffet from around the globe with free-flowing se-lected house wines and live entertain-ment. Masquerade masks will be provided on arriv-al. We have two pairs of tickets for two couples! Simply pop us an email with your thoughts on Yummy.

Aestimo Njuguna is the winner of last month’s voucher to one of the best Indian Restaurants in town, Haandi.

Dear Yummy,You probably get this a lot, but I absolutely love the magazine. Everything from the layout to the writing is top notch. In your Taste Awards Issue, I especially enjoyed Katy Fentress’ piece on aged beef. I am yet to taste that quality of meat, but the article definitely piqued my interest. I have been looking for places to enjoy good quality ice cream, and found a very helpful article on your blog. Keep up the good work!Regards,Aestimo.

Dear Aestimo,As always, thanks for writing in to chit chat about Yummy. We’re glad yummy.co.ke came in handy and if you would like suggestions on top steakhouses to check out for some premium melt-in-your-mouth aged beef, there are relevant detailed guides on the blog that you’re bound to love. Better yet, head out with your Yummy Card to enjoy discounts of up to 50%! Meanwhile, be sure to try the Karoga chicken curry at Haandi.

Wendy Wattaeditor@eatout.co.ke

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EVENTS

Wondering how to spend your Jamhuri holiday? A cruise might be all you need! The Tamarind Dhow will host an exclusive all white cruise party that will knock your socks off. For Ksh 25,000 per person, the three-day package includes transport to and from Nairobi, accommodation, a beach party and the cruise as the highlight of the weekend. Sounds like a plan?

Bring out your inner Jay Gatsby this Christmas at the Speakeasy Sessions party hosted by UP magazine at the New Florida Nightclub. On 18th December from 8:00 pm, get down to Afro-house courtesy of DJ Shuria as you usher in the holidays in full swing. With lots of Ciroc Vodka and Moet on offer, this promises to be an an epic party. Advance tickets retail at Ksh 500 while gate charges are Ksh 700.

LIFE’S A BEACH

SPEAK EASY

Get your sunglasses out and let’s catch a wave

Get ready to swing at a Christmas party like no other with UP magazine.

If you’re heading down to the North Coast and are looking for ways to spend your New Year’s Eve, the Kilifi New Year 2016 party hosted at Distant Relatives Ecolodge & Backpackers promises an insane 36 hours of great music, with a line up of worldwide artists.

KILIFI TURN UP36 hours of non-stop partying at the Kilifi New Year 2016 party!

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Since opening earlier this year at the Adlife Plaza, News Café has been the talk among foodies, right from the creative menus that look like huge newspapers. If you aren’t diving into their amazing cocktails, you are stuffing your face with their burgers courtesy of their very fast and friendly service. With a new branch opening at the Sarit Center, you can do all that and more! Call up your friends, prepare that hot topic and discuss it all at News Café! eatout.co.ke/newscafe.

REPORTING LIVENews Café: it’s bigger, better and now in Sarit Center.

Nestled in the quiet Loresho neighborhood at the Old Loresho Shopping Center, you will find Wasp & Sprout: a boutique coffee shop that will whip you up gourmet meals in a rustic homely ambiance. They stand for African living and use organic products. Make sure you try their waffles served with organic Kenyan honey whenever you pop in. eatout.co.ke/wasp-and-sprout

THE STINGBoutique Coffee Shop with gourmet meals at Wasp & Sprout.

The recently opened Radisson Blu hotel is home to the all-day-dining Larder restaurant with their unique take on African and International Cuisine. Cosy enclaves create a sense of intimacy, complemented by low lighting and warm candlelight. Sink your teeth into slow-roasted local meats or delight in the flavour med-ley of a traditional fish stew. eatout.co.ke/larder

AFRO FUSIONA unique twist on Kenyan Cuisine at The Larder at Radisson Blu

NEW RESTAURANTS

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Christmas Hamper, Ksh 7,500, dusitD2

Wine Preserver Pump, Ksh 1,950, Kitchen Co- Junction Mall

Assorted Panettone, Ksh 3,300, Villa Rosa Kempinski

Assorted Panettone, Ksh 5,730, Villa Rosa Kempinski

Copper Cocktail Shaker, Ksh 3,250, Kitchen Co- Junction Mall

Chocolate Box, from Ksh 3600, Absolute Chocolate- Village Market

Festive Cookie Cutters, from Ksh 200, Kitchen Co- Junction Mall

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GIFTSGALOREHere are the perfect gifts to get food and drink lovers this Christmas.

GIFT GUIDE

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SOCIAL SCENE

HAPPY NEW BEER

As a celebration of two Kenyan loves: beer and whiskey, November saw The Big Five Breweries unveil the limited edition craft beer ’ENKARE’, which had been aged in the distinctive Jameson Irish Whiskey seasoned barrels. The result is a perfectly balanced drink with flavours of caramel and roasted coffee from the malt, and hints of vanilla, oak and spicy fruit from the bourbon barrels- crafted to be enjoyed one sip at a time.

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SAY CHEESE

CHEESEBOARD

Did you know...

The French serve cheese be-tween the main course and dessert; this is because they follow the sweet must follow salty rule. The English serve their cheese after dessert so it can be nibbled on with a glass of strong port; the Italians serve cheese either before meals as an aperitivo, or as a standalone course.

The holidays are just around the corner and you’ve decided to up your game and host a memorable soiree for your foodie friends. It is said that no sophisticated dinner is complete without a beautifully presented cheese board. Our resident expert, Delia Sterling (Brown’s Cheese), shows us how to come out trumps at this year’s holiday dinner-party circuit.

Plan for the occasionIs it a casual get together? Will the cheese be the centre piece or a snack served before or after the meal? Is this a formal event? Try to second guess what your guests will like. Throw in a couple flavoursome cheeses by all means but keep in mind that here in Kenya the taste for cheese is only just beginning to develop, so you may want to avoid serving only funky blue and aged varieties.

Mix it upChoose between four or five different types making sure not to select ones that are too similar in taste or texture. Ideally a semi-soft

cheese (Cheddar) a matured cheese (Manchego), a blue cheese (Stone Rich Bleu), a goat cheese (Chevre) and a soft cheese (Camembert) will oppose and complement each other at the same time.

Serve at room temperatureKeep cheeses in the fridge but keep in mind that they will taste better once they have had thirty minutes or so to thaw. This rule is especially important when it comes to soft cheeses. Brie and Camembert both start releasing their flavours once they begin to soften and it is a terri-ble waste to eat them straight from the fridge.

Balance out the flavoursA drizzle of acacia honey, a dollop of jam or scattering of caramelised popcorn can make amazing and at times surprising pairings for your cheese selection. Serve the platter with slices of apple or bunches of sweet grapes as their texture and tangy flavours provide an ideal balance.

Remember the accompanimentsIf guests are nibbling on cheese before they sit down, remember to include a good selection of crackers, olives and some cured meats. Crusty bread is also delicious with cheese and is ideal when the platter is served as a standalone lunch option.

PAIR WITH...

Red Wine Jelly

Take 1.5 cups of your left-over red wine and reduce it over a medium heat for 20 minutes till you are left with about 1 cup of red wine.

Add 1 cup of sugar to the wine and boil gently till it thickens. You can add pectin (if you have any) otherwise don’t worry just keep reducing until thick.

(Tip- you can tell if it is set by dipping a teaspoon into the jelly then placing in the freezer.If it forms a skin and is hard after a couple minutes in the freezer then it is ready)

Add 2 tablespoons of lemon juice and cool.

Serve on your cheese board.

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DORMANS KAHAWA DIARIES

Turns out this bubbly presenter behind Kiss 100 FM’s 10:0am to 3:00pm weekday show is stylish, quite the social activist and also likes some good ol’ strong black coffee.

ESPRESSO MARTINI

Enjoy this fantastic dinner party cocktail this festive season.

Ingredients

• 1 1/2 ounces vodka• 3/4 ounce Kahlua coffee

liqueur• 1/4 ounce white creme

de cacao• 1 ounce cold espresso

Method

Pour the ingredients into a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass then garnish with coffee beans and chocolate shavings.

HOW I TAKE MY COFFEE WITH ADELLE ONYANGO

COFFEE

How do you take your daily coffee?Black.

Favourite pastry?I have such a sweet tooth! It’s hard to pick one, but I’ll go with cheesecake with strawberry jam.

What’s your morning routine?I wake up at 6:45 am and first meditate for 15 minutes. If I don’t meditate then I’ll be grumpy all morning. I spend a bit of time scrambling through my wardrobe wondering what to wear and do my makeup while rushing to be at work by 7:30. This routine hardly ever changes. I get to work, prep for my show- check what’s trending, work on a playlist, send to my boss for approval- and get on air at 10:00am.

What’s the best part about your job?The fact that I can show up to work in pajamas- radio presenters always love that. For 5 hours, I’m also helping people escape their problems.

What projects are you currently working on?I’m working on an Intel She-Will-Connect project to increase digital literacy among Kenyan women. We have training centers in every county. We train them on how to use computers, get online jobs, take their jobs online for growth, marketing, research and more. It’s all really exciting!

How will you be celebrating Christmas?Definitely with family, although I will not be traveling because of work. Food will be involved, and if I have time I might even bake. Though, to be frank, I’m one of those relatives that spend time looking at people cooking in the kitchen without actually doing it myself.

New Year resolutions?I’m not really making resolutions like “work out more”, because those never last. Instead, I’m just looking to be as happy as I can possibly be!

Drop by your nearest Dormans Coffee Shop at Junction • Village Market • AirKenya

Like us on Facebook @DormansCoffeeShops24.

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ORGANIC NAIROBIThe organic food movement is growing and Nairobians are beginning to take notice. Katy Fentress sets out to discover the pleasures of the Purdy Arms Organic Farmers’ Market and find out if the trend is catching on.

“Farming in Kenya is all organic”, a friend of mine once told me when I asked whether it was possible to get certified organic produce in the country. Although I accepted his answer without argument, it just didn’t feel quite right. The truth is that Kenya today is a major export-er of agricultural produce. As the country has developed, so have farmers shifted their focus on inten-sive farming. Although Sub Saharan Africa may have the lowest use of fertiliser across the globe, over the course of three decades, Kenya has

seen a dramatic growth in the use of non-organic fertiliser and pesticides. With this in mind, it is hard not to conclude that it is only subsistence farmers that still use traditional organic farming methods. Not quite; enter Dennis Andaye, the man behind the increasingly successful Nairobi Organic Farmers’ Market (NOFM).

“I developed an immune sickness in 2010 and began to do some research on how to heal myself with food,” Andaye tells me, one sunny Saturday afternoon at the Purdy Arms Organic Farmers’ Market in Kar-en. “I soon realised that eating well was critical and that good food was also about the chemicals that went into growing them. Unfortunately though, there was no one selling organic produce in Nairobi at that time, so I set out to find an organic farmer from whom I could source my vegetables”.

Spurred by his newfound passion to go organic, Andaye began to host a small monthly informal farmers’

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market. Five years later and the number of organic farms that have a spot at the now weekly Purdy Arms market has gone from 10 to 24. Yet with all the pressure from the “big guys” to focus on expanding inorganic farming, it is hard not to wonder what it is that has made these farmers choose the road less traveled.

According to Kiarie Kamanu of Planet Organic, going organic wasn’t as costly as he originally feared. “As small-scale farmers we spent a lot of our income on chemicals, so we found that switching to organic methods actually proved cheaper”. Humphrey Kamau of the Keringa Organics Farm nods in agreement, adding that although they may not sell huge quantities of fruit and vegetables: “we are finding that we sell almost everything we produce. I think this is because people who buy organic understand that it is not how vegetables look that counts but how they are grown”.

It is estimated that around 40% of agricultural produce grown for export in Kenya is lost before it hits the supermarket shelves. This figure doesn’t even take into account the amount that is lost at a national level. The organic movement is gradually succeeding at managing people’s expectations about what vegetables should look like. Just because a carrot is small, a green bean is curvy or an aubergine is not exactly the right shape doesn’t mean they taste any worse than their aesthetically pleasing coun-

PRODUCER TO PLATE

It is not how vegetables look that counts but how they are grown.

terparts. After decades of buying produce at supermarkets, consumers are conditioned to expect all fruit and vegetables to conform to a specific aesthetic standard. Whether or not this is what they set out to do, the Kenyan organic movement could help preserve the environment by reducing the amount of food that is wasted before it reaches our plate.

While Andaye admits that the excitement surrounding the market has been led by a predominantly foreign crowd, he feels that attitudes amongst Kenyans are also begin-ning to shift. “I see it in the older generations. When sickness or old age hit, people begin to look more closely at what they are putting in their bodies.” It seems though, that it may be some time before young and hip Nairobian foodies start actively searching out organic produce. Despite the fact that NOFM is beginning to tour other parts of Nairobi, the incentives to go out of one’s way to shop there remain low.

NOFM is not just about fruit and vegetables: as I peruse through the Purdy Arm’s garden, I taste some delicious homemade gouda cheese, converse with a lady about the benefits of the Moringa and Baobab oils that are on display at her stall, sample some lime pickle and greed-ily eye up a package of artisanal caramel waffles. “We are careful to make sure that even the people who supply our suppliers are organic,” Andaye assures me when I enquire about these products.

As I take my leave, I wish Andaye luck. Given what he describes as a lack of support for the organic movement on the part of the gov-ernment, it seems will take time to effectively scale-up their operations. Nevertheless, if his recent success is anything to go by, an age of in-creased awareness about the chem-icals that go into our food might just be round the corner.

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TEXTWENDY WATTA

PHOTOGRAPHERKARAN KHALSA

STYLIST SUNNY DOLAT

MAKE UPSUKI KIBUNGURI

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MAIN FEATURE

SHAKEN OR STIRRED?The Yummy team is at the terrace bar of the recently re-opened Artcaffe Grand, looking on as each member of Sauti Sol- Africa’s big-gest band- takes a turn behind the bar to whip up cocktails made from their favourite ingredient combos. Their banter is hilarious. Maybe one day when I write my memoirs, I’ll repeat the extremely inappropriate joke Chimano cracked that had us all burst into uncontrollable fits of laughter in spite of ourselves. Maybe I’ll talk about the 2-second grind dance Bien did for me while singing, “she can gerrit,” a line from their smash hit single, “Still the one”. Better still, I might wax lyrical about how Delvin’s inner LL Cool J seems to pop up when talking to women, a skill honed from engaging with his female fans obsessed with his abs. Or how I’m convinced that Polycarp, the most reserved member of the group, secretly has an Incredi-ble-Hulk-type personality shift when they are just bro-ing out.

The conversation inevitably shifts to Christmas. Bien describes it as a commercially created concept which he only celebrates for the family aspect. This year, they are getting all their families together for the first time for a massive feast. Speaking of feast, I can’t help but ask if jogoo la jiji, the rooster Bien is

After last year’s spectacular failure at rustling us up a Christmas dinner, this year the Yummy team decided to play it safe and get Kenya’s heartthrobs Sauti Sol to whip us up a few signature holiday cocktails instead.

holding on the cover of their latest album, will make it to the new year. I am informed they have such grand plans for it, with a Twitter account already having been set up. So yes, by the look of things, he has a long and popular life to look forward to. Frankly, I am a little disappointed that they didn’t show up with him for the shoot. “Jogoo by the bar” would have been a cool shot for social media.

To Live and Die in Afrika makes for the perfect culmination of 2015, the year of Sauti Sol. Polycarp states that it shows their growth as artists because they have always been challenging themselves to learn new things. They took up production for instance because producers never had time for them before. Now, and with the visuals chosen for this al-bum, they are in a position to dictate what pop music should sound like.

With various nominations and awards in 2015, they firmly believe that thoughts become actions and as Bien puts it, “The world is for dreamers. Everything you want is within your power if you just dream and work towards it.” Sauti Sol sent signed copies of their album to the White House last year, in the hope that US President Barack Obama would listen to it. In their Soma

Soma video about 5 years ago, Bien points out that he is actually wear-ing an Obama T Shirt. Fast forward to earlier this year and they were dancing with POTUS and the Kenyan president at State House in the viral video that dominated our social media timelines for some time. They toured, released smash videos in usual fashion, met personalities like Beyonce, Kerry Washington, Bill Gates, Jay Z and more. Sauti Sol came, saw and conquered, and then they made us cocktails!

They all unanimously say that Chimano drinks the most. Even Chimano says that Chimano drinks the most. The photographer pauses. The waiters mill around. A group of fans walk up to ask for a quick selfie. A song off their new album starts playing and it is fascinating to watch their reaction. The photogra-pher snaps back into action and gets them to do a brief acapella chorus for the camera. In those few brief moments, they have everyone’s attention. Even those who had been acting like they weren’t impressed by the band being in the restaurant. When it comes to their selection of cocktail ingredients, we realise they speak volumes about each of their unique personalities.

The world is for dreamers. Everything you want is within your power if you just dream and work towards it.

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Chocohol

60ml baileys60ml bulleit whiskey30ml kahluaCream to top up

I didn’t get to try Polycarp’s cocktail. I swear I just blinked and someone had emptied his glass. He however explained that he has a sweet tooth and wouldn’t mind being on a dessert diet for a week. He wanted something sweet, hence the select-ed ingredients. He generally lays off alcohol, however, and on nights out, you are likely to find him drinking water.

The 1987

60ml vodka30ml rum15ml blue curacao15ml lime cordial10ml lemon5 ml sugar

As he invites me to try some of his blueberry cheesecake, Bien toys with the names Baraza 3000 (he insists this has nothing to do with Andre 3000) and a Luhya name I can’t even remember. He eventually settles for 1987, named after his birth year. His go-to drink on a night out is vodka or cocktails that have it as a base.

Savara Campari

30 ml campari60 ml orange juice30ml coconut rum

Delvin explains that vodka mixed with campari is too bitter and the Kenyan palate isn’t accustomed to that, more so for the ladies. “Cocktails should be enjoyed by all. This one is mild enough because the orange juice makes it a little sweeter and ladies can appreciate that,” he adds. He however reiterates that they don’t party as much as they used to, mostly because they have more responsibilities and so little time now. When they have a show coming up the next day, Delvin says it’s always an early night.

Spicy Pants

6 mint leaves2 pieces of chilli30ml cranberry45 ml vodka15ml lime 10ml lemon juicePassion fruit for garnish

Chimano named it so because ‘it gets you all giddy’. He likes partying whenever they travel because peo-ple don’t know him, and so he can go all out. There is less risk of wak-ing up to find his pictures on some random blog. “My go-to drink is a long island ice tea. You always need that first kick, so I get that and I’m ready to start the night,” he states. “I then go through the menu and try something interesting or new”.

WIN!

We’re giving away a signed copy of Sauti Sol’s brand new album, ’LIVE AND DIE IN AFRIKA’

plus cocktail vouchers for Artcaffe Grand worth Ksh 4,000.

Simply post a picture with your Yummy Magazine, tagging @eatoutkenya

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RECIPES

FESTIVEFEASTShe hails from Montreal, Canada, but has been fortunate to travel the world for the last few years with her husband and 2 children. Presently based in Nairobi, Lena hosts frequent dinners, brunch, tapas, wine & cheese parties and with time, organising stress free parties has become a specialty. With her mantra being 'entertaining in style made easy', there was no better person to turn to to develop a simple, impressive and different dinner party menu for our readers. Keep on flipping...we bet you and whoever makes it to your table will love these!

This month's spread is by Lena Gashpar, blogger behind lenascuisine.com.

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RECIPES

HOLIDAY BREAD WREATH WITH CAMEMBERT

The bread wreath and camembert need the same amount of time in the oven, but you can bake the bread earlier in the

day, cover with a kitchen towel and bake the cheese when your guests are about to arrive. You can then pop the bread

wreath in the oven for a minute to gently warm it up, and your meal is all set.

INGREDIENTS

3 3/4 cups all purpose flour

2 tsp salt

1 1/2 cup warm milk

1 1/2 tbsp butter, melted

1 tsp canola oil

1 tbsp sugar

1 tbsp dry yeast

1 egg, beaten

2 tbsp milk

Poppy seeds

Sesame seeds

Sea salt

Garlic Rosemary Camembert:

200g camembert wheel

2 garlic cloves, peeled

2 fresh rosemary sprigs

1 tbsp olive oil

Freshly ground black pepper

METHOD

Make the bread wreath: Combine 3 1/2 cups flour and the 2 tsp salt in a large bowl and mix well. In a small bowl stir

together the milk, butter and sugar. Add the yeast and let stand for 5-10 minutes until bubbly. Add the milk mixture to

the flour and knead until smooth by adding the remaining 1/4 cup flour little by little as needed. The dough should be

soft but not sticky. Add 1 tsp of canola oil and knead for 1 more minute. Cover with cling film and put in a warm place

such as an oven or a microwave for 1 hour or until double in size. Line a large, round baking sheet with parchment

paper and place a round ovenproof dish in the center.

Place the dough on a lightly floured countertop and press the air out of it. Divide into 4 equal parts and then cut each

into 6. Roll each piece into a ball and arrange in a circle around the ovenproof dish. Leave about 1/2 cm between the

balls- they will need space to expand while in the oven. Cover with a kitchen towel and put in a warm place for 30-40

min.

Prep the camembert wheel: Transfer cheese to the same ovenproof dish used earlier. Using a paring knife score the

camembert wheel in a crosshatch pattern. Slice the garlic cloves lengthwise in four and press down into the cheese. Cut

the rosemary sprigs into 6 1-inch pieces and stick among the garlic cloves. Drizzles olive oil and add a pinch of freshly

ground black pepper. Preheat the oven to 190C.

Make the egg wash by whisking together the egg and 2 tbsp milk. Brush each ball with the egg wash and sprinkle with

poppy seeds, sesame seeds and sea salt. Place the wheel of camembert in the center of the bread wreath and bake in

medium position for 15-20 minutes. Garnish with fresh rosemary sprigs and serve immediately.

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RECIPES

ROASTED VEGETABLE SALAD WITH BLUE CHEESE AND WALNUTS

It is said that the very first Christmas trees (about 2000 years ago) were

decorated with oranges and walnuts. This salad is a yummy way of

celebrating the symbols and colors of Christmas though the textures and

bright colors of the roasted vegetables, nuts and herbs. As for the blue

cheese, let’s call it a touch of contemporary indulgence which makes the

salad taste and feel all the more festive and delicious.

Serves 6-8

INGREDIENTS

1 large butternut squash

2 large potatoes

1 large carrot

2 beets

8 Brussels sprouts

8 pickling onions

8 garlic cloves

salt and pepper to taste

3 tbsp corn oil

1 pack fresh salad leaves

50g blue cheese like Roquefort or Stilton

50g walnuts

Fresh oregano

For the vinaigrette

1/3 cup of olive oil

3 tbsp lemon juice

1 tbsp Dijon mustard

1 garlic clove, crushed

1 tsp salt

1/2 tsp white pepper

METHOD

Preheat the oven to 210C.

Roast the veggies: Peel the squash, potatoes, carrot and beets and cut them in large cubes- the veggies will shrink while

cooking. Spread them over the bottom of a large baking sheet, sprinkle with salt and pepper, drizzle 2 tbsp of corn oil

and roast in medium heat for 35-40 minutes.

Meanwhile, peel the onions and garlic. Wash and cut the Brussels sprouts in halves. Place them in a bowl, add salt,

pepper and the remaining 1 tbsp of oil and mix well. Add the onions, garlic and Brussels sprouts to the roasting pan and

return to the oven for 15-20 more minutes or until golden.

Make the vinaigrette by combining all ingredients in a glass jar and shaking it until smooth and creamy.

Plating: Let the vegetable cool completely. Cover the bottom of a serving platter with fresh salad leaves and arrange the

roasted veggies over them. Add the walnuts and fresh oregano and crumble the blue cheese on top to finish. Serve with

the vinaigrette on the side.

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39.

RECIPES

RABBIT LEG CONFIT WITH CREAMY MUSTARD SAUCE

Try something unexpected...something different from the usual roast Christmas chicken or beef. Enter Rabbit Leg Confit,

an amazingly succulent, melt-in-your-mouth dish that you can spoil and impress your friends and family with- and that

we bet they’ll love. This recipe is perfect for entertaining as it can be made up to 3 days before serving.

Serves 6

INGREDIENTS

6 rabbit legs

3 sprigs rosemary

3 tbsp sea salt

10 black pepper corns

Corn oil or sunflower oil as preferred

1 tbsp duck fat or butter

4 garlic cloves

2 oranges, sliced

1 cup black olives

FOR THE CREAMY MUSTARD SAUCE:

250 ml cooking cream

1/2 tbsp corn flour

1 tsp Dijon mustard

1 tsp whole grain mustard

1/2 tbsp white wine

1 tsp salt

1/4 tsp black pepper

1 garlic clove

1 sprig fresh thyme

METHOD

Dry-cure the meat: Place the legs in a bowl and sprinkle 2- 3 tbsp of sea salt. Depending of their size, use 2 tbsp per

kilo of meat. Add 2 sprigs of rosemary, cover with cling film and refrigerate for 8-10 hours.

Preheat the oven to 125 C. To confit the rabbit legs: wash off the salt under cold running water, pat them dry and

place in a fitting baking dish. Throw in the pepper corns, 2 garlic cloves and add enough oil to the pan to completely

submerge the legs. Cover the pan with aluminum foil and put in the oven for 3 hours.

Remove the legs from the baking dish and let cool slightly. Heat 1 tbsp of duck fat and 2 tbsp of the oil from the baking

dish in a large sauce pan and brown the rabbit legs on all sides working in badges if your pan is not large enough. Add

2 garlic cloves and a sprig of rosemary, but be sure to remove the garlic before it starts burning. Transfer the rabbit to

the serving platter.

Sauté the oranges and olives: discard the oil used for browning reserving 1 tbsp. Place the oranges in the pan and cook

until browned on both sides. Transfer them to a serving platter. Add the olives to the pan and sauté for 30 second then

add to the platter.

FOR THE SAUCE

In a small nonstick saucepan combine the cold cream and corn flour and stir until the flour dissolves. Whisk in the rest

of the ingredients and heat over medium fire, whisking constantly until the sauce thickens. Remove and discard the

garlic clove and thyme. Transfer the sauce to a gravy boat. Enjoy!

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YUMMY

41.

RECIPES

CHRISTMAS WHITE FOREST CAKEThis is a truly decadent dessert which looks, tastes and even sounds like Christmas. It consists of heavenly soft sponge

cake infused with white chocolate, cherries and cream. You can make it on the day before your Christmas party and

refrigerate it, as this would allow the flavours to develop and combine. Give it your personal touch when it comes to

decoration, and you can even do this with your kids. FYI, it would make the perfect gift for friends or family.

INGREDIENTS

SPONGE CAKE

3/4 cup all purpose flour

3/4 cup sugar

1/4 tsp salt

1 tsp baking powder

1 tsp vanilla extract

3 eggs at room temperature

3 egg yolks at room temperature

2 tbsp sunflower oil

1/4 cup milk

FILLING

2 cups (500 ml) whipping cream

1 tbsp sugar

1 tsp vanilla extract

4 tbsp condensed milk

3/4 cup cherry jam with fruits

5 tbsp of Kirsch (Cherry Liqueur)

100g white chocolate bar

DECORATION

1/2 cup desiccated coconut

Mulberries (or raspberries)

candied cherries

silver dragees

Rosemary sprigs

Passion fruit leaves

METHOD

Preheat oven to 170C/350F. Brush a 9-inch spring fold cake pan with oil and sprinkle with flour. To make the sponge cake, place the eggs, egg yolks, sugar,

vanilla and salt in a large bowl and beat until the mixture turns pale and thick.

Scald the milk and oil in a small pot until hot but not boiling. Sift the flour and baking powder over the egg mixture in three badges by gently folding in

every badge with a spatula. Once all the flour has been added, slowly pour in the scalded milk, while folding it in with a spatula.

Pour the batter in the cake pan and bake for 20-22 minutes or until cooked through.

Prepare the cherry sauce by whisking together the cherry jam and 5 Tbsp of Kirsch.

Melt the white chocolate with 2 tbsp of cream in a small non stick pot over gentle heat. Whip the remaining cream with 1 tbsp of sugar and 1 tsp of vanilla

extract.

Assemble the cake: remove the spring fold and very carefully cut the sponge cake by running a sharp bread knife through the middle. Place the upper layer

in a cake stand and drizzle 2 tbsp of the condensed milk over it, then spread 1/2 the cherry sauce on top and cover with 1/3 of the whipped cream.

Place the second layer of the sponge cake over the first one and drizzle the remaining condensed milk. Spread the rest of the cherry sauce over it. Gently

cover with the melted chocolate. Using a spatula, cover the entire cake with the rest of the whipped cream.

Sprinkle the entire cake with an even layer of desiccated coconut to give it a finished look. Decorate with candied cherries, mulberries, silver dragees and

holly or passion fruit leaves. To achieve the frosted effect, dust with icing sugar. Voila!

42.

Whoever dubbed conversation an art form must have been strolling through a piazza

in Italy. Italians do, after all, have a very animated way of speaking and would probably deem gestures worth a thousand words. For Luca Pintus, Executive Chef at Tribe Hotel, the only betrayal of his roots would be his accent, his flair for dramatic body language possibly having been subdued by years living away from home. With his buzz cut and black cyberbite piercing, I get the sense that this 34 year old chef has quite the sense for adventure. Luca has been in Kenya for 4 years with only 6 months at Tribe Hotel. At 15, he would head off to a family friend’s restaurant after classes to do odd jobs like cleaning, eventu-ally going off to culinary school- an organic progression. He has since spent a lot of time working between Italy, Cologne, Berlin, France, and even on cruise ships for several years. His last employer on board

A TRIBE CALLED CHEFLuca Pintus has had quite the interesting career characterized by years spent cooking up fantastic spreads aboard several luxury cruise ships to now serving at the helm of Tribe Hotel’s kitchen.

was controversial Formula 1 tycoon Flavio Briatore who owned a su-peryacht. Known for his love for the finer things in life and a jet setter lifestyle in the world’s most luxuri-ous locations, the Italian billionaire businessman set up Billionaire Resort Malindi. He brought in Luca to work at the resort, and the chef in turn fell in love with Kenya and has never left. I am curious about life as a chef aboard a luxury cruise ship, and a superyacht for that matter. Luca tells me about this one time they were sailing somewhere around the Cay-man Islands in the Caribbean. His boss was expecting some VIP guests like Google cofounder Sergey Brin and his wife. Having been sailing for a while, they had ran out of some items and the closest port would take 3 days to sail to. Instead, they had caviar shipped from London into Miami and together with a sin-gle crate of broccoli, these two items were brought and dropped to them by a helicopter. With such excitement and spon-

taneity at sea, does he miss being back on land? “Sometimes I do. It’s an adventure, but it’s good to be settled on land. I’ve gone back to my dream of being a chef in a hotel and I love this way of living,” he responds. “ We are constantly cus-tomising and changing our menus and there are always new things to do. Just recently, we had an Amuse Bouche night with a 7-course menu. We’re proposing a 12 course menu for New Year’s eve so that should be exciting.” Luca confesses to having a soft spot for French food, although he is always experimenting, mixing styles and cuisine. He is very keen on Molecular cuisine, and doesn’t like making classic Italian food unless he’s at home. When presented with a plate from his kitchen, it is very clear that he has a penchant for presentation and likes to play around with texture and tempera-ture. An example is the Surf n’ Turf on their menu, but it couldn’t be further from your usual. First, the prawns are poached in local black

tea with leaves from Limuru. The beef is cured with salt, sugar, spices like cardamom and black pepper- for 2 hours. It is accompanied by a tartar sauce mixed with miso and Japanese mayo. Everything is served with Daikon radish- both cooked and raw. They also do a thick tea re-duction where it emulsifies with oil and sesame till it reaches the con-sistency of mayonnaise, but tastes like tea. Add wild rockets and sweet leaves and what you get is different textures, colours, an explosion of fla-vours- and your mouth will love it. “So what are you doing this Christmas?” I ask. “I will be in the kitchen...cooking.” He responds matter-of-factly.

Chef’s tip: If you don’t cook often, keep your dishes fresh and simple this festive season. Everywhere you look, everyone’s coming up with different techniques. If you don’t know what you’re doing, you may for instance ruin a perfectly good fish fillet.

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INSET Luca Pintus

Instead, they had caviar shipped from London into Miami and together with a single crate of broccoli, these two items were brought and dropped to them by a helicopter.

CHEF PROFILE

44.

Whether you’re reconnecting with old friends, meeting new ones or going to shags to meet

extended family, the majority of hol-iday parties and gatherings always revolve around good food. Come January, when people return to their offices, I look forward to elaborate stories of their recent encounters. My Kenyan friends often tell me about the exorbitant amount of delicious Nyama Choma and Mbuzi Soup they indulged in, how they met a long lost aunt for the first time, and watched an uncle that drank so much he ended up embarrassing himself in front of the entire clan.

Growing up, my family holiday memories include listening to the same holiday playlist - both in the car and at home - throughout December, climbing to dangerous heights to hang Christmas lights off of my parents’ snow-covered home, and attending numerous family parties. My favourite time was Boxing Day because after days of traditional holiday meals that included cozy classics of ham, turkey, roast lamb and goose; my

Thai food embraces pungency, balance of flavours and depth, and Susan Wong tends to run towards it; especially during the ho-lidays. Soi Restaurant provides the perfect opportunity to indulge your taste buds with new experiences and create delicious and aromatic memories.

THAIBLISS

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RESTAURANT REVIEW

family would make an effort to try a new restaurant on the day that followed Christmas to add some sparkle to our predictable festive eating.

One of the first foreign cuisines I remember experiencing with my family on Boxing Day was Thai. “Just like a Thailand!” I remember the owner said exuberantly as she welcomed us into a family-style Thai restaurant in downtown Toronto twenty years ago – one that I still visit whenever I’m home.

Home-style Thai in Nairobi“I make it like Thailand?” Chef

Pairote Pimswat of dusitD2 Nairobi’s modern Thai restaurant SOI graciously asks, referring to the desired level of spiciness I would prefer. I instantaneously feel at home, perhaps even more so than my last visit before Chef Pimswat moved to Nairobi three months ago. He reminds me of one of my first encounters with Thai cuisine, transporting me back to Boxing Day circa 1995.

Chef Pimswat’s new take on SOI’s refreshed menu departs from the contemporary styling of the restaurant’s modern and urban

intrigue. Instead, he is loyal to traditional Thai flavours and fuss-free plating that is as simple as it is bold.

First to arrive is the Puffed Red Snapper with Green Mango Salad and Sweet Cashew Dressing, which resembles a mountain of tempura batter scraps. I stick my face into it and inhale. The dish is brimming with beautifully fragrant Thai aromas and the sea. The delicate meat of the fish is shredded and deep-fried until golden and piled atop a refreshing sweet and tangy salad. The crispy crunch of the fish

paired with the salad is intriguing and enticing. More subtle is the Fried Thai Ravioli that resembles fried wontons filled with vegetables served on a bed of thickened sweet and fishy sauce, finished with a beautiful white swirl of some of the highest grade coconut milk you can import from Thailand.

Green Papaya Salad at SOI is ferociously fiery for amateur chili eaters, but is worth it. Asking for “just like Thailand” level of spiciness has nothing to do with one’s machismo, but rather what matters is the flavour which is achieved in the dish - tangy, sweet and savoury with a textured crunch that is all gently pounded together. Other dishes are even more familiar, like the Wok-Fried Pork Fillet with Eggplant, Green Beans, Sweet Basil and Chilli, and Green Curry with Red Snapper and Calamari, which is a cut above. It Is as though the definition of richness had been tweaked. Again, I credit the incredibly fragrant coconut milk that harmonized the depth of flavours from chilies, lemongrass, garlic, ginger, kaffir lime, galangal, shrimp paste, and so much more. Julienned bamboo shoots and asparagus

bulked-up the creamy dish that is surprisingly full of the “high value” ingredients, teeming of succulent calamari and red snapper.

Most soothing of all is the Tapioca Pudding with Pandan Leaves and Fresh Coconut Milk. It starts as a visual thing, before slapping you with textural theatrics. The bright green colours and tropical grassy notes from the Pandan leaves are infused into tapioca pearls that are formed into small sweetened balls dusted with fresh shavings of coconut. Both soft and chewy, the trio of green tapioca balls is paired with a quaint serving of warm soup laced with coconut milk and sweet corn whilst translucent pearls of tapioca float to the surface. The dessert really made its mark.

Thai food embraces pungency, balance of flavours and depth. Some people may run from it and I tend to run towards it; especially during the holidays. The festive season can provide the perfect opportunity to indulge your taste buds with new experiences and create delicious and aromatic memories that fill the warm holiday air in Kenya. Happy holiday grazing!

Chef Pimswat is loyal to

traditional Thai flavours and

fuss-free plating that is as simple

as it is bold.

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KITCHEN QUACKERY

I have been working on this recipe on and off all year. I feel I’m on to a winner, although it still needs to be fine-tuned. Nevertheless, if ever there were a day I decided

to compile a cookery book, it would have to be included with the tagline “the best recipe I invented in 2015”. I’m still musing on what it should be called; the obvious Papardelle with a Pulled Duck a l’Orange Ragu’, does feel like quite a mouthful though so far I have been unable to find a more suitable name.

It wasn’t until this year that I finally understood what people mean when they talk about food being “pulled”. I had until this point been completely mystified by this esoteric cook speak and was too embarrassed to admit my ignorance to my friends. The day I discovered it simply meant cooking a hunk of meat in juices for a long time and then ripping it to shreds with a fork was quite a revelation. Since then

While this recipe still needs to be perfected, Charity Keita encourages Yummy readers

to take it and run with it, as it might just turn out to be the dish that gets you bonus

points this holiday season.

there is no meat that in my books doesn’t deserve the full “pulled” treatment. Whether it’s pulled chicken burritos, beef sandwiches or turkey tacos, I’m just convinced that cooking meat in stocks and other liquids before shredding it retains flavours and moisture, and is , to put it quite simply, delicious.

The inspiration for the dish came from Chef Dario Aloisio (Executive Chef at the Mediterraneo chain of restaurants) one evening, when Luan and I had been invited over to dinner at Casa Aloisio. Chef Dario’s recipe applied traditional Italian techniques and flavour pairings with an original twist. He took lasagna sheets, ripped them up into uneven squares and cooked them as if they were regular pasta. He then proceeded to coat them in a homemade cashew pesto and then serve them with a generous ladling of duck ragu’ (basically a duck bolognese).

My variation does away with the lasagna sheets and replaces them with some fresh flat egg pasta like pappardelle (although fettuccine will do quite fine). Although I was really taken by the pesto idea, I decided to make a spinach pesto instead of a basil one, as I felt the flavour would be less intense and would not have to compete with the crowning glory of the meal: the pulled duck a l’orange.

Duck a l’orange is one of those things that people talk about but seldom make. Truth be told, I can’t actually remember when I have ever eaten it. But I’ve always been quite fascinated by it, so decided to give it a go. In brief, what I did was cook a bunch of duck breasts in a crock pot with a chicken stock, orange juice, pepper and thyme base. After about an hour or so, I removed the meat from the pot, shredded it and then stuck it back in, cooking at a low temperature until the excess

water had evaporated. The rest was simple: cook the pasta, coat it in the light spinach pesto (just enough to make the pasta look green) and then serve with the ragu’ sitting on top ready to be mixed into each individual dish by hand.

During my latest attempt at said dish I added the amount of sugar that is required to make a traditional duck a l’orange. I can safely say that was a mistake (hence all this talk about fine-tuning the recipe). While I think that maybe a tablespoon or brown sugar helps bring out the flavour, add too much and your palate can’t decide if it’s eating dinner or dessert.

So there it is: my recipe in the making. Feel free to tag me in any instagram posts if you actually go ahead and make it… I’m looking forward to seeing if it works for anyone else!

IG: @chazdelight

THE FOOD LIFE

47.

YUMMY

48.

MOUNTAINRETREATThere are very few places you can stay in Kenya that carry such a colourful historical legacy.

Pictured: Beautiful dinner set up on the deck of the club.

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Yummy’s travel section explores a variety of sights, sounds and food across the country. This month, Ami-Doshi Shah heads down to Fairmont Mount Kenya Safari Club and tells us all about the colourful historical legacy and other joys she found tucked away at this getaway.

TRAVEL

The Fairmont Mount Kenya Safari Club is one such place that sings of the character of times gone by and of and elegant lifestyle

that it once harboured from 1959 when a group of investors, includ-ing American actor, William Holden bought the property and officially founded what is now known to us as this delightful property. Over 50 years on, the Fairmont has under-taken a massive overhaul of the property, renovating the 120 rooms in what can only be described as an exceptionally massive endeavour but done with the signature luxuri-ous aesthetic and attention to detail, Fairmont is renowned for.

For the moment you drive down the jacaranda-lined boulevard that leads to the 100 acre estate, there is a semblance of the scale and majes-ty of this place, sprawled at the feet Mt. Kenya. Even check-in is tinged with a certain degree of pomp and ceremony and comes courtesy of chilled hand towels and a refreshing glass of fresh juice. I was courteous-ly asked if I’d like to take a seat and relax but a 3-hour drive from Nairobi had me wanting to stretch my legs and explore. The kids were equally restless, which I entirely blame on an equal combination of genetics and curiosity.

We were taken to our cottage in the resort’s golf caddy, which was at that moment, pretty much the highlight of the day for the boys. Simple pleasures, as they say. That of course was until we arrived at our cottage and the boys caught a glimpse of Mt. Kenya, which was still shrouded by clouds and then got inside the cottage and saw that

there was a television. With DSTV! It is at this point that I admit that when I refer to the ‘boys’ I am in fact also referring to the adult ‘boy’ that I happen to be married to. Cue, rolling of the eyes. As I stepped inside, I had the chance to take it all in myself. The cottage was beau-tifully appointed, with 2 ensuite double bedrooms, both with a bath and stand-alone shower. Everything, from the marble tiled bathrooms to the furniture in the shared living room was perfection. The fittings and furnishings were clearly chosen for its highest quality and neutral colour palette, and oozed tranquilli-ty and comfort. We took some much needed time to settle in and unpack our bags, i.e., 10 minutes.

We left our beautiful cottage and set off on foot for the Mt. Kenya Wildlife Conservancy, adjoining the Fairmont property, which was also founded by William Holden and has now become a sanctuary for, orphaned or endangered animals and also a centre for conservation education. The Animal Orphanage specifically offers guided tours and a rare opportunity to get up close and personal with many rescued indigenous species of wildlife from Bongo’s, caracals, dik dik, cheetah to numerous primates. Our guide introduced us to Jack, a friendly and boisterous Colobus monkey who was enticed by our offering of maize kernels and confidently jumped on our shoulders, our arms out-stretched and carefully picked with his dextrous fingers each kernel and popped them into his mouth.

It was clear to see the wonder with which the kids interacted with these remarkable creatures, from

50.

feeding the bongos to riding on one of the Orphanage’s giant turtles, which had now OFFICIALLY become the highlight of their day. At a fee of Ksh1,500 per adult (kids go free), its great value for money and a truly eye-opening experience, not to be missed even if you’re not staying at the Fairmont.

It was early evening at this point and we walked back to the main hotel and helped ourselves to a delicious spread of teas, coffee, fresh juices and bountiful cakes and biscuits. Most of the guests had congregated in the stylish Zebra Bar and the perfectly manicured lawns outside to relax and watch the view of Mount Kenya, standing ominously in the horizon. The evening chill had pervaded and the sun was setting but with that, the clouds around the peak began to dissipate and reveal Kirinyaga, the Kikuyu name for Mt. Kenya. It’s not surprising to see why the Kikuyu hold this epic landmark as sacred, believing that the moun-tain was God’s or Ngai’s throne on earth. It truly is breath taking.

Before the sun had completely set, we walked down to the hedge maze that stood as a geometric sculpture in the distance, with shrub walls that stood almost 6 metres high. We entered apprehensively but with some teamwork we man-aged to find our way out with my 4 year-old son proclaiming some-where in the middle, “I need to pee.” Lets just say he marked his territory.

So bladder relieved and plenty of giggles later we arrived back at our cottage. The beds had been turned down, fireplace had been lit and hot water bottles tucked away between the sheets. Bliss.

Refreshed, bathed and surpris-ingly hungry, we headed to dinner to the cosy candlelit dining room of Tusks. Since Mount Kenya Safari Club was founded, dinner-time has always been something of a pomp and ceremony, where patrons would don their finest livery and dresses. After all, this property has been graced by the likes of Win-ston Churchill and Bing Crosby and countless other high fliers of the day. Today, it is much more of a down to earth affair, where children are as welcome as the grown-ups. Nevertheless, you can still expect

the same flair for service and food as days gone by.

We were treated to an exception-al 4-course meal from a delicious cream of cauliflower soup to a refreshing feta, orange, avocado and rocket salad and succulent beef tenderloin with a peppercorn sauce. The next morning, I had the opportunity to speak Chef Kibet, the executive chef at Fairmont Mt. Kenya, where he spoke of his and Chef Doxis’s, Group Executive Chef for Fairmont East Africa (and winner of Chef of the Year Taste Awards 2015), vision for where they wanted to take the culinary experience for the resort. It was clear that when Chef Kibet was strolling with us through the vast and bountiful Organic Garden within the property that local and seasonal produce is very high on the cards for the new menu with a focus on greater A la Carte offerings. With almost 2 decades of experience within the restaurant industry, here and in the US, his sound culinary skill certainly shines through when it comes to the food on offer. As it stands, much of the produce from lettuce, carrots, broccoli and cauliflower to countless varieties of herbs are used to create and season the Club’s exemplary meals.

The Fairmont Mount Kenya Safari Club and Resort is an exceptional destination for kids and adults alike with recreational activities rang-ing from Horse-riding, mountain biking, swimming, and a fully kitted playground for the little ones. We allowed ourselves only one sublime night at this little slice of heaven but 2 nights would have been perfec-tion. The withdrawal symptoms of our eminent departure had already set in by breakfast time, which again was nothing short of exceptional.

With the holiday season upon us, the mass exodus of Nairobians heading to the Coast is eminent. Given a choice, I would pack our bags and head in the opposite direction towards the misty peak of our country’s sacred mountain. Whether it’s sitting fireside in Zebras and roasting marshmallows or sitting outside your patio bird-watching, whatever you do at Fairmont Mt Kenya Safari Club promises to be time well spent.

TRAVEL

51.

TRAVEL

KSHS 25,000

LARGE 7KG TO 9KG

SERVES 7 TO 9 PERSONS

KSHS 20,000

SMALL 6KG TO 7KG

SERVES 6 TO 8 PERSONS

52.

ADVERTORIAL

It is raining as we leave Nairobi to head down to Mombasa. Given the recent bout of El Nino in the capital, I am quite anxious about what the weather will be down

at the coast. The whiff of salt ever lingering on your skin, sand beneath your feet and endless sunshine...that’s part of the attraction of the beach. I need not have worried, however, because a little over an hour later, we are driving up the gates of Sarova Whitesands Beach Resort & Spa, sweating like we had just entered a sauna in Finland. This climate will take some hours to ad-just to. Moments later, I am lounging on the balcony of my oceanfront room sipping a pina colada in a swimsuit, taking in the breathtaking scene before me.

I can already feel the festive spirit at Whitesands, and if the Christmas tree (which I bet is as high as the tallest building at the resort) is any-thing to go by, the staff is pulling all stops this year. After digging into the Swahili and Mexican themed lunch buffet, I go hunting for the chef to give my compliments, and in no time, we are chatting away about the menu planned for their December celebrations.

“We will give our guests a full board experience in a carnival atmosphere,” says F&B Director Kennedy Mwichuli. He explains that in so doing, you don’t just go to one restaurant and stay there all day as there will be stations serving differ-ent cuisine at set times. For instance, breakfast (and boy did the chefs set

TEXTWENDY WATTAPHOTOSJACQUIE MWAI

BEACH CARNIVALIf you’re hunting for the perfect place to head out to for the holidays with your family, where both food and entertainment are taken into consideration, Sarova Whitesands Beach Resort & Spa promises to be it.

up a fabulous buffet selection of English and Swahili cuisine!) may be at 7:00am at Pavilion but if you miss that, you can tuck into small bites from a continuation menu at the next designated spot, and shortly after, lunch is served till 2:30. Feast-ing then continues at Cocos Beach Bar and ends just in time for supper. Basically, you get to eat all you want, all day, at designated spots.”

Chef Gurpreet mentions that they are setting up various bars; a Moet & Chandon champagne bar, mojito bar, premium beer bar and even a non- alcoholic bar serving drinks like sugar cane juice, shirley’s temples and virgin mojitos, all at discounted prices.

Later I catch up with the Enter-tainment Manager James Juma

who tells me about the activities planned for 18th to 2nd Decem-ber. He mentions a ferris wheel, Wonderland, Disneyland castle, photo props and more. He shows me pictures, but I am a little skeptical. It all seems rather grand...will they be able to pull off the visuals? General Manager Raj Sudhav decides to let me be the judge of that. They walk me back to the workshop where all the props are being made in-house using recyclable styrofoam material, and the child in me can’t help but stand around speechlessly clapping like a deranged seal. I get to rub Aladdin’s teapot, half-hoping that a genie will pop out and grant me the wish to go on an all-expenses-paid round-the-world trip. I spot several Alice in Wonderland props like giant

53.

I can already feel the festive spirit at Whitesands, and if the Christmas tree (which I bet is as high as the tallest building at the resort) is anything to go by, the staff is pulling all stops this year.

playing cards and games, rabbits and hats. An igloo, panda, eagle, giant carrot, reindeer, santa and a quite sexy santarina, and I even get to take selfies with Donald Duck, Mickey and Minnie Mouse, Goofy...I am like a kid in a toystore.

You see, the food and entertain-ment blend to make for the perfect beach carnival experience, and the whole family is catered for. Add in a kids club, an actual tree house at Masinde, popcorn and candy floss area and the kids are set. 24th celebrates Eva- women and their achievements. On 28th, there will be a technofest with an outdoor big screen, outdoor xbox challenges and clubbing with strobe lights. 25th will see both indoor and outdoor Christ-mas movie screenings, a disneyland

set up, magic shows, stall games, skating and the works.

Nothing is left to chance. There will be a late-night station so if you come in late from partying out on the town, you can still grab some-thing to eat before hitting the sack. Early risers or anyone checking out early can dig into breakfast at Minazi from 3:00am. There are also fish ponds which have just been replenished, for anyone who wants to catch their own meal. I must point out that having tried it and actually catching a tilapia at first try, I now understand why one would take up fishing as a sport.

The highlight will be the 31st gala dinner which starts at 7:30pm to 3:00am. The buffet will feature 50 metres of different cuisine.

Featured will be a turkey fountain over 6 feet tall and croquembouche about 3 metres high, culminating in a magnificent fireworks display. Non-hotel residents are welcome to experience some of these offers, but reservations have to be made for Christmas Eve, Christmas and the gala dinners.

Experience the usual attractions like the four outdoor swimming pools with water slides and diving boards, a tennis court which doubles as a landing pad for helicopters, a wellness and fitness club, diving center with watersports like snorkel-ling, jet skiing and deep sea diving/fishing. There really is something special for everyone at Whitesands this December.

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Give us your brief personal history with wine I have always loved wine. It’s always seemed to be what you want to have if you’re on a date. I find wine to be very personal and intimate.

When and where do you most enjoy your wine? On our porch. My wife and I love to sit and recap the day over a glass of wine.

What are your observations on the development of wine culture in Kenya?We are getting to know more about wine- what to pair it with, what’s cool and what’s not. I once admitted to a CEO’s wife that I didn’t know much about wine and she looked at me very seriously and said, “You’re very brave to admit that!” Now I know a lot more. I think that like me, more and more people are figuring out their way through wine.

Favourite food and wine combina-tionsA curry and a Foundation Shiraz Pinotage. Don’t forget the Naan.

Favorite Nederburg varietals and why...Manor House Shiraz, Winemaster’s Reserve Sauvignon Blanc, Lyric. They appeal to my palate

Eric Wainaina:

A REAL GLASS ACT

As far as taste is concerned, what distinguishes a fine wine from a normal wine?The passion that goes into making it. I guess you can hear that in music as well. Your favourite songs took something of the composer with them.

What are some of the biggest mis-conceptions about wine?That it’s only for the wealthy. More people can afford a good glass of wine than currently think they do. It’s so worth it.

If you could share a bottle of wine with anyone from history, who would it be and why? Gandhi. He didn’t drink and that would leave more for me.

ON WINE AND MUSIC

What does red wine sound like?The Blues.

What does white wine sound like?A stream.

How has wine inspired your music? It’s a good way to help me get beyond early inhibitions. It cools me down and lets my internal writer do what he needs to do.

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I can’t believe that it’s December again! I honest-to-God can’t believe that Christmas is already here... again! The older I get, the faster the years seem to just

hurtle by at meteoric speed. And to think that after Christmas it’ll be the New Year, and after that it’ll be another round of birthdays (name-ly my own scary one in April) as my friends and I watch each other sprint painfully into middle age. Truly, there is nothing like another Christmas to remind you that you are another year older.

The panic of ageing is invariably triggered when, the very next day

after Halloween, the Christmas lights go up all over town. Not even a week respite is allowed from one season to the next. One minute you’re contemplating what ghoulish makeup to wear on October 31st, the next, you’re thinking about how to reasonably combine red and green in a single outfit for the end of year office party. We barely have time to process day-to-day life for the endless amount of occasions on the social calendar that have to be planned for. No wonder the years fly by.

But of course, the true meaning of Christmas is a lot less shallow

than I would have you believe in this article. For Christians, it reminds us of a promise made by God to come to Earth and save us from ourselves. For others it means time off work and spent with family. But universal-ly, Christmas is a time of reflection of the past and hope for the future. The heralding of another Christ-mas holiday means we’ve made it through yet another year- alive and well. You can count your achieve-ments (pat yourself on the back) and tally up your losses (oh well, there’s always next year). You can take a deep breath... and get ready to do it all over again.

As Annabel Onyango kicks back with her favourite glass of red wine to look back at 2015, she ponders over the fact there is nothing like another Christmas

to remind you that you are another year older.

AN OLD GRINCH’S

TOASTThis is the time of the year to eat

a lot of good food and drink up- no one will judge. Now is when you can give yourself permission to spend the cash you’ve slaved to make all year. You can relax your hustle a little and let loose. You can squeeze your loved ones a little tighter.

In all the rushed chaos of the holiday season, through all the dinners, functions and the wine-soaked soirées - the one thing we will always have, no matter how old we are, are the great memories.

WINE CHIC(K)

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WINE PICKS

VEUVE CLICQUOT BRUTFranceKsh 8,555

Nose: Fruit with hints of brioche and vanilla.

Palate: Perfect balance of finesse and force-fulness.

Food pairing: Blini, duck, salmon, shrimp.

Available from Viva Global

TAITTINGER NOCTURNEFranceKsh 8,065

Nose: A delicate bouquet reveals the delightful aromas of yellow peaches and dried apricots

Palate: Smooth, creamy yet crisp, with flavours of raisins and fruits in syrup. A sweeter style of Champagne.

Food pairing: Foie gras on gingerbread, rich pâtés with toasted bri-oche, fruit desserts.

Available from WOW Beverages

MOET CHANDON IMPERIAL BRUTFranceKsh 7,625.

Nose: Bright fruitiness with notes of green ap-ple and white flowers.

Palate: white-fleshed fruits and citrus en-hanced by fine bubbles and elegant maturity with notes of brioche and wheat.

Food pairing: Sushi, scallops, oysters, white fish, white meat, white chocolate.

Available from Viva Global

LAURENT PERRIER BRUTFranceKsh 7,950

Nose: Good complexity with hints of citrus and white fruit.

Palate: Crisp and clean with fresh lemon flavours, brioche and hazelnut.

Food pairing: Fish, poultry, desserts.

Available from The Wine Shop Kenya

NEDERBURG CUVEE BRUTSouth AfricaKshs 1,225

Nose: Delicate fruit aromas

Palate:Crisp and fresh with a lingering after-taste.

Food pairing: The perfect partner to any celebration, it gives a bracing vitality to fresh oysters, seasonal fruits, omelettes, eggs benedict.

Available from: Nakumatt, The Wine Shop, Vintage Cigars, Chandarana

NICOLAS FEUILLATE BRUT RESERVEFrance10,800

Nose: Apple, pear and peach with curry and tumeric spices.

Palate: Clean, delicate and complex with a fresh finish.

Food pairing: Smoked salmon crostini, prawns and quince.

Available from MIA Wines and Spirits

BRING OUT THE BUBBLY!

Here are some bottles to pop to set your party rolling this December!

YUMMY

Talking wine with Michael O’Brien is ever so slightly intimidating as he is just so conversant with the subject mater. He has been

in the industry for 25 years after all. Michael is the Managing Director of the family-owned winery The Celestial Bay, located approximately 300km south of Perth, Australia. He informs me that that his passion is what got him into the business back in 1999. With help of his family, he bought 210 acres of land at Margaret River, South West Western Australia. He chose the area because of the richness of the soil and proximity to the ocean, making it a perfect location for viticulture.

Being a family oriented business, the day to day activities are ran by their son Aaron O’Brien, a graduate with a Bachelor of Science in Viticulture and Oenology. Michael also attributes the growth of the Winery to their partnership with Bernard Abbott, a renowned winemaker with experience from 22 vintages in both Margaret River and France, and who has also been able to produce great handcrafted wines from premium fruits that reflects

Michael O’Brien, Managing Director of the Australian family-owned Celestial Bay

Winery was recently in the country to host various wine tastings courtesy of their

primary Kenyan distributor, Makkin Ltd.

the Celestial Bay vineyard. With a production of close to 600 tonnes wine, the vineyard exports to five countries including the USA, Hong Kong, Singapore, China and Kenya. They produce Cabernet Sauvignon, Shiraz, Petit Verdot, Merlot, Malbec, Sauvignon Blanc and Chardonnay.

Michael believes East Africa to be the next forefront. Since starting distributing in Kenya back in 2010 in partnership with Makkin, a wine company that exclusively distributes and markets Australian Wines and Wineries in Kenya, the reception has been great and he is hopeful for better growth in coming years.

Being his first time in Kenya, Michael was so pleased by the curiosity of the people he presented his wines to during the various wine tastings hosted around the city. He also stressed his surprise at how much he got to enjoy Kenyan food, and looks forward to continued distribution of Celestial Bay wines in Kenya. With the festive season coming along- take advantage of holiday offers of up to 30% off by Makkin on all Celestial Bay wines, located at Lavington Green Mall.

TEXTYOGA DAVID

MAKKIN’ WINES

ADVERTORIAL

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TEXTJACKSON BIKOARTMOVIN WERE

I get a gift from a Pernod Ricard. A 25-year old Chivas Regal. It comes in this stately case of purple denoting royalty. It looks like something that should

belong in a museum. Something that should be kept for the next generation. So I take it home and place it up on my “Wall of Fame” above the kitchen windowsill (and out of reach of the kids). As I climb down my daughter asks, “Papa, what is that?” and I say what any father should say, really. “It’s a sculpture.” And she asks, “what is a sculpture?” and I say, “It’s something that is made by very artistic people.” Then before she can get to ask me what ‘artistic’ is, I disappear into the washrooms.

I once interviewed this chap, a whisky enthusiast no doubt. He said he had a very expensive bottle of single malt from Japan in his house and had only drunk about three doubles so far in the three months he’d had it. I asked if he was keeping it for the Second Coming and he

replied, “No, an expensive drink like that, distilled over time by men who respect their craft isn’t something you drink after a long day. You drink it when a special moment calls for it.”

Made sense. To drink when a special moment calls for it. Not a special occasion, but a special moment. At some point some friends called me and said, “Biko, we are coming for a wedding thing in your hood, are you home?” So they passed by and I thought, “Should I crack this 25-year old for these cats? Nyet”. I cracked a 12-year old instead because the moment wasn’t special. Plus one of them owed me money and wouldn’t pay back even though he had just bought a new car. Then my brother comes over one Sunday- he’s losing his job, is scared of what will become of his future; will he get another job? How will he feed his two kids? How fast will he land another opportunity?

I cracked the 25-year old and we sat on plastic chairs in the balcony

TO SPECIAL MOMENTS

Jackson Biko, is a lover of whisky and people watching. He likes to walk the

shadows of the city at dusk, picking conversations of a people spurred by the

night and by their drink.

as the shadows moved further in and we had a special moment there; his defined by uncertainty and mine by being the rock he needed at that time. I lost my job once in 2009. That sucked.

The festive season is here and it’s all going to go to the shitter quickly. But even though there will be loads to eat and drink, and calories to worry about in January when you look at your belly and think, “Hello Sumo,” there are certain drinks that you just can’t indulge in on a regular. You leave them, quarter-full, and you wait with it. You wait with it for something to happen. Or for someone to happen. Because when you finally decide to pour it, you won’t just be pouring a drink, you will be pouring a moment. A special moment.

My whisky still stands after we last had it with my brother. Everytime I go to the kitchen to pour milk or warm some chapatis, I look up at it and make a small bow to Chivas Regal. Befitingly.

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CHRISTMAS COCKTAILS

THE SINGLETON ROB ROY

Singleton of Dufftown 12 year classically stirred down with sweet vermouth and spicy bitters.

Ingredients

• 50ml Singleton 12 year old• 25 ml sweet vermouth• 2 dashes angostura bitters

Method

Stir all ingredients then fine strain into chilled martini glass. Garnish with maraschino cherry.

GOOD OL’ WHISKY

SINGLETON FRUIT CAKE

A warming blend of Singleton of Dufftown 12 year Grand Marnier and almond liqueur.

Ingredients

• 50ml Singleton 12 year old• 10ml Grand Marnier Rouge• 10ml Amaretto• 10ml fresh lemon juice

Method

Stir all ingredients together then strain into iced rock glasses. Garnish with orange zest and serve on the rocks.

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YUMMY

Detox by definition is the elimination of something toxic. Toxicity is often associated with darkness. The act of cleansing is

associated with just the opposite, returning to white, light and bright states. On a personal level, if we take inventory of where darkness is pervasive and actively focus on where there is room for light to enter, we would all live much happier lives.

Think of all the times your have woken up in the morning and uttered a statement starting with “I wish I hadn’t….” or “Why in the world did I…?” Often we have said it more than once about the same things. This is usually a good starting point for weeding out “the dark.”

If we looked at all the areas of our health and wellness where we could expel the habits that make us feel guilty, depressed or unhealthy and could replaced them with habits that make us feel lighter (literally and figuratively) it would be a true detox Not to mention, it would be a more

positive, holistic and a potentially lasting way to approach it.

Sadly, detox programs are these days marketed as quick fix, taking just days to accomplish. Once finished, you resume your old toxic habits and are no better off than when you started. A true detox for lasting results involves adding good habits and crowding out bad habits. Here are five tips that you can apply to diet, fitness, work, and relationships:

Take the first step…literally: Most people who were successful with losing weight added exercise and movement before addressing their diet. They loved the results they were getting with the exercise component and wanted to accelerate and enhance that through diet. One good habit leads to another.

Clear the clutter in other aspects of your life to create time and space. Organise your closet, pantry of junk food, email inbox, etc. You will marvel at how much lighter you feel almost instantly. This clarity will

DETOX AND YOU

Amy Selbach takes on a different approach to detox with five simple and practical tips that you can apply to diet, fitness, work

and relationships- all for a happier and healthier you.

empower you to do things that are actually good for you and let some light in!

Make a “Stop-doing “ list and take actionable steps to follow through. This instantly allows for things that are good for your soul to come into your life, eg exercise, healthy cooking, quality time with friends and family. The biggest impediment to people’s diets for instance is that they don’t have time to prep food and cook healthy meals. The truth is that cooking a healthy meal may only takes 20 minutes give or take, but that 20 minutes can feel overwhelming when you’re surrounded by chaos.

Food is medicine and health starts from the inside out. Make a list of healthy foods that you love. Instead of depriving yourself of everything you enjoy eating all at once, you will be inspired once you see all the healthy foods that you actually love and see the impact eating that has on your wellbeing. When you don’t choose the foods for yourself, it makes it harder to stick to a

healthy diet. I find that when people simply start to incorporate more of the good stuff that they love, they automatically eat less of the unhealthy food they used to crave. The better you feel the more you want to keep doing what works.

Find things that makes you feel light, happy and fun. Do those more often. I for instance find it impossible to be stressed, critical or sad when listening to the music I love and dancing. In a nutshell, visit your “happy place” regularly, not just every once in a while. Make a list of all the things that make you feel great and practically schedule them into your life.

Amy Selbach is the owner of Taut Body Fitness Studio in Village Market. She is a certified holistic health-coach, fitness trainer, Pilates instructor and the creator of the Taut Body program that has helped hundreds of her clients lose weight and completely change their health. Details at www.tautbody.com or email amy@tautbody.com.

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LOWER KABETEPARKLANDSSPRING VALLEYWESTLANDS

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Villa Rosa KempinskiPan Asian$$$$88 Restaurant will take you on a culinary journey through Asia. Ad-mire gastronomic artistry transpiring from within the theatre kitchen as you watch their master chef prepare your favorite pan-Asian dishes.

360 Degrees

ABC PlaceItalian - American Fusion$$Upscale casual restaurant serving authentic neopolitan pizza in a warm

and lively modern atmosphere.

About Thyme

Eldama Ravine RoadContinental$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays About Thyme offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy, secluded area of Westlands.

Asmara

General Mathenge Lane, WestlandsEritrean$$$Yummy Card: 10% DiscountAsmara provides a modern and friendly dining atmosphere with fresh, authentic Eritrean and Conti-nental cuisine. They also have an ex-tensive alcoholic beverage selection and children’s play area available for families.

Artcaffe

The OvalCafé$$$Artcaffe Oval showcases a distinctly chic style through their creative dé-cor elements, including the largest balcony space among the Artcaffe outlets. The ArtBakery serves freshly baked homemade breads, pastries, cakes and desserts.

Artisan

Sankara Hotel, Woodvale GrooveInternational$$$$Artisan’s global cuisine evokes craftsmanship. From the pleasant outdoor terrace to the private dining room, Artisan is designed to reflect a relaxed yet sophisticated atmos- phere. Dress code is smart casual.

Bamboo

Zen Garden, Lower Kabete RdPan Asian$$$Yummy Card: 10% DiscountBamboo is a fine dining restaurant offering fusion cuisine. You can en-joy a combination of Chinese, Thai & Japanese cuisine, set in an elegant sophisticated atmosphere.

Big Square

The OvalBurger, Fast Food$$Visit Big Square’s new branch at The Oval, Westlands and enjoy juicy burgers, creamy milkshakes anda fun kiddie corner. Let’s make a square-mess.

Budhaa Bar and Lounge

Delta Corner ComplexLounge and Cafe$$$Relax at their upstairs, rooftop “VIP” lounge and glowing circular bar with a lounge area that provides a 360 degree view of Westlands

Cafe VILLA ROSA

Villa Rosa KempinskiCafe$$$An ideal destination for an interna-tional dining experience. Whether its a taste of home or something rather different you are after, Cafe Villa Rosa is the place to be.

Cake City

Crossroad JunctionBakery & Juice Bar$$Yummy Card: 10% DiscountUsing traditional recipes to make delicious treats that feel home baked, Cake City will be there to deliver carefully created cakes and pasteries.

Cake Ville

Amani Plaza, High RidgeBakery & Patisserie$$Yummy Card: 10% DiscountThey offer freshly baked cakes, pies and pastries using the finest ingredi- ents. They are conveniently located in Westlands, where they serve up inspired new creations every week.

Caramel Restaurant & Lounge

ABC PlaceContemporary American$$$$Caramel’s warm inviting ambiance and relaxing atmosphere is perfect for a quick bite, business lunch or celebrating special occasions with friends.

Chicken Inn

Oil Libya Service StationFast Food$$The design and layout of Chicken Inn is inviting and colorful, appeal-ing to the whole family. Their menu has something for everyone from roasted rotisserie chicken to chil-dren’s meals.

Clay Oven

Fuji Plaza, Ground FloorIndian/Coffee Bar$$Experience pure North Indian authentic cuisine prepared by their chefs from the heart of India. The coffee bar will serve different types of coffee in a modern setting.

Colosseum

West End Towers, Waiyaki WayItalian$$Yummy Card: 10% DiscountTheir stylish contemporary designed restaurant makes for a perfect meeting point with friends or family. Colosseum’s authentic Italian cui-sine is prepared with the freshest ingredi- ents. Enjoy their extensive alcoholic beverage selection.

Furusato

Ring Road ParklandsJapanese$$$Furusato specializes in authen-tic Japanese cuisine and friendly service that will make your dining experience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar.

Fogo Gaucho

Viking House, Waiyaki WayBrazilian, Steak House$$$Yummy Card: 5% DiscountFogo Gaucho Churrascaria will serve you more than a dozen cuts of meat & 20 different salads prepared by Brazilian cuisine experts in an ele-gant South Brazilian ambience.

Galitos

Oil Libya Service StationFast Food$$They offer authentic flame grilled chicken Lemon&Herb, Mild, Hot or Extra Hot as per the preference of the customer. Many of their patrons have termed it unmatched.

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RESTAURANT GUIDE

Golden Spur

Southern Sun Hotel, Parklands RdCuisine: Steak HousePrice Range: $$$A South African chain that offers deli- cious specialty steaks, burgers anda wide range of exciting salads. This classic family restaurant also has an activity area for children.

Graze

Sankara Hotel, Woodvale GroveSteakhouse$$$Indulge your inner gourmand at the Graze. Enjoy aged beef, succulent seafood, and classic steakhouse dishes exquisitely paired with an eclectic wine and whisky list from the finest producers in the world.

Haandi

The Mall, WestlandsIndian$$$Yummy Card: 10% DiscountHaandi - the ultimate name in quali-ty North Indian Cuisine. They offer a bespoke menu and a large selection of wines & beverages that will satis-fy any discerning patron

Jade Tea House

Zen Garden, Lower Kabete RdMulti Cuisine$$$Yummy Card: 10% DiscountOverlooking the beautiful Zen Garden, Jade is a beautiful venue, situated in the heart of Spring Val-ley. The food quality and high level of service, attracts customers to this area.

Lime Light

Hotel Royal Orchid AzureMulti-Cuisine$$$This is the main restaurant that offers buffet set-up and seats both inside and outside set on the large veranda overlooking the swimming pool giv- ing a relaxed atmosphere.

Lucca

Villa Rosa KempinskiItalian$$$A popular spot for family brunch on Sundays with a wide range of Italian and International cuisines, live en-tertainment and children’s play area and mini- buffet.

Mama’s Patisserie

ABC Place, Waiyaki WayCafé, Bakery & Patisserie$$Yummy Card: 10% Discount Mama’s Patisserie offers some of the best cakes and pastries, as well as a lovely menu you can enjoy in a re- laxed environment at the ABC Place. Their recipes from France will have you coming back for more.

Mediterraneo

9 West Plaza, Ring RoadItalian$$$$A new modern drop back to the very best Italian fine dining from their mosaic pizza oven to enviable home made pastas. Traditional Mediter- ranean seafood dishes and genuine Italian ice creams.

Ocean Basket

The OvalSeafood, Sushi$$$At Ocean Basket you’ll find peo- ple who share a love for delicious seafood served hot. You can expect quality seafood, a cool relaxed atmosphere and great value.

Pizza Inn

Oil Libya, Waiyaki WayFast Food$$Pizza Inn continues to deliver some of the best pizza made using the freshest ingredients. Enjoy their con- temporary design as you indud-lge in your pizza.

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RESTAURANT GUIDE

Rendezvous

La Maison Royale, 9 Mogotio RoadContinental$$$Yummy Card: 10% DiscountThey offer an exhuberant environ- ment that incoporates french aroma in its essence. Their wide array of delectable dishes will satisfy your food cravings

Sarabi

Sankara Hotel, Woodvale GroveInternational$$$Enjoy sweeping views over the Nairobi skyline in an exclusive ambi- ance. Dress code is smart casual and note, the age limit after 6pm is 25 years and above.

Saravana Bhavan

2nd Flr, Victoria Plaza, Parklands RdIndian Vegetarian$$Yummy Card: 10% DiscountThe world’s largest vegetarian chain now has a branch in Nairobi! Swing by for tasty, organic, purely vegetar- ian South Indian cuisine!

Secret Garden

14 Riverside DriveCafe$$Yummy Card: 10% Discount Conveniently located in the new office blocks at 14 Riverside Drive, they strive to keep their food simple, fresh and natural. Secret Garden is one of Nairobi’s must-try healthy restaurants.

Seven

ABC Place, Waiyaki WaySeafood$$$Offers a sumptuous selection of the finest Indian Ocean seafood. Indulge in one of Seven’s decadent desserts to complete Nairobi’s most unique din- ing experience.

Shangrila

Diamond Plaza New WingChinese, Indian$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Experience delicious Indian & Chi- nese Cuisine prepared by highly experienced chefs in their tastefully decorated interior. Home deliveries and catering for your special events also available.

Snack Attack

Sarit CentreFast Food$$Snack Attack Kenya at Sarit Centre is a quick serve restaurant franchise from the UAE and the first restau- rant in Nairobi to bring you “Loaded Chips”, made using Snack Attack’s own unique recipe.

SOI

dusitD2 Hotel, 14 Riverside DriveThai$$$Yummy Card: 10% DiscountSOI brings world-renowned Thai street food with a modern twist to your plate. SOI also features a com- munal table and an enclosed space with its own terrace for more privacy.

SOKO

dusitD2 Hotel, 14 Riverside DriveInternational$$$Yummy Card: 10% DiscountSoko offers a private dining roun- del and a sublime terrace perfect for an upscale business lunch, aget together or a romantic dinner completed with an international and eclectic menu.

Tambourine

Villa Rosa KempinskiLevant Cuisine$$$An intimate rooftop lounge, bar & restaurant with exceptional Shisha and electrifying performances by a belly dancer.

Taste of China

VIP Plaza, Westlands RoadChinese$$This modern bar and restaurant serving indo Chinese food. The dining room has a tranquil color scheme with ambient light- ing. They have an extensive alcohol menu.

The Tandoori Patio at Oasis Suite

Junction of Lower Kabete & Peponi Indian Cuisine$$Yummy Card: 10%A hidden gem with an upscale patio style set up that is serene and pock-et friendly serving hearty meals for healthy eaters. Best for Hot Naans, Curries and Tandoori -bbqs.

Tiger Trail

Hotel Royal Orchid AzureIndian$$$Yummy Card: 10% DiscountThis is a fine dining restaurant that serves Fine Indian Cuisine from a delicate balance of succulent food, authentic ambiance & personalized service from our experienced staff.

Ventana

Junction of Karuna Rd & Lower KabeteInternational$$$Upscale gastro-pub with an eclectic mix of jazz fusion African glass art and moorish touches decor. From simple heartwarming comfort food to slightly more unusual dishes.

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RESTAURANT GUIDE

Vista

Hotel EmeraldMulti-Cuisine$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Enjoy Indian, Chinese and Italian specialties in a serene setting with a great view of Nairobi from the 6th floor of the Hotel Emerald making any evening out unforgettable.

Vineyard Bar & Restaurant

Raphta RdContinental$$Vineyard offers a great atmosphere during the day and an exciting nightlife experience, that can only be described as the best “pre-game and after party spot”. Coupled with fantastic meals and tantalizing cocktails made by one of the best mixologists in the country.

GIGIRIMUTHAIGAUN AVENUEVILLAGE MARKET

Café Brasserie

The Village Market, GigiriCafe$$An elegant and simple style gives Artcaffe’s Café Brassiere at the Vil- lage Market a distinct class. It is the main bakery for all their cafes and serves an extensive menu through- out the day.

Big Square

UN Avenue, GigiriBurger, Fast Food$$The Big Square Gigiri branch is locat-ed at the Kenol petrol station on the corner of UN avenue and Limuru Road. This is the perfect spot to eat, work and chill.

Dormans

The Village Market, GigiriCafe$$Dormans Coffee Shops has unveiled a new-look branch at the Village Mar- ket’s 1st Floor, New Wing. Aside from their favourite cup of coffee, the new venue boasts a new menu including a wide selection of salads, sandwich- es, pastries, cakes and cookies.

Habesha

United Nations Crescent, GigiriEthiopian$$$Yummy Card: 10% Discount Reknowned for its authenticity in Ethiopian cuisine, Habesha offers a wide array of traditional, hearty Ethiopian cuisine served in a rustic and homely atmosphere.

Jiko

Tribe Hotel, GigiriInternational,Formal Dining$$$$Yummy Card: 10% DiscountJiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contempo- rary international cuisine focuses on carefully grown fresh ingredients and specially sourced international imports.

La Dolce Vita

Muthaiga Shopping Ctr, Limuru RdItalian$$$Nairobi’s La Dolce Vita Restaurant has a bright interior filled with art- work, creating a stylish but unpret-en- tious space for lunch or dinner.

Mediterraneo

United Nation Ave, GigiriItalian$$$$Evocative of an Italian villa captur-ing Italian love for dining from our tradi- tional specialties of seafood, pasta, meat and wood oven baked pizzas with exclusive selection of wines

Prime Cuts

Village Market, Limuru Rd, GigiriInternational$$$The Prime Cuts Bistro offers a wide variety of delicious dishes, including their Famous Philly, toasties, burgers & sandwiches. They also offer deli- cious steaks, seafood, meat platters.

Suite 101

Tribe Hotel, GigiriBakery & Patisserie, Ice Cream & Desserts$$$$Yummy Card: 10% DiscountGet all your custom cakes, novelty cakes, freshly baked pastries, gour- met chocolates and Italian home- made gelatos, all at Suite 101.

Tamambo

The Village Market, GigiriContinental$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Tamambo Bar and Grill has a casual trendy atmosphere ideal for coffees, lunch and dinner. Their exciting menu offers a delicious selectionof light salads as well as appetizing gourmet dishes.

JUNCTIONHURLINGHAMKILELESHWA LAVINGTON

Albaik

Remax Shopping Village, Argwings KodhekFast Food$$Yummy Card: 10% DiscountHALAL fast food franchise, serving the BEST broast chicken meals, beef, chicken burgers and sandwiches. FREE delivery within Nairobi.

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RESTAURANT GUIDE

Artcaffe

The Junction Mall, Ngong RdCafé$$Bright, light- filled café famous for its roasted coffees,hearty dishes and mouth watering deserts. The café has a unique character, and is the ideal spot for postshopping coffee and cake, breakfasts and leisurely lunches

The Arbor

House 904, James Gichuru RdCafé$$Yummy Card: 10% DiscountAn eco-friendly garden cafe with an eclectic selection of food and also a marketplace in a tranquil garden setting in the heart of Nairobi.

Big Square

The Junction Mall, Ngong RdBurger, Fast food$$Located at the Junction Mall, here you are guaranteed to enjoy the am- biance as you eat your favorite fries, the famous square burger, crunchy onion rings and juicy ribs marinated in Big Square’s secret sauce.

Brew Bistro

Piedmont Plaza, Ngong RdBistro$$$Yummy Card: 5% Discount, free beer sample & tourThe Brew Bistro offers an unparal- leled dining adventure. The fine dining section is complimented by a centralised open kitchen which serves Pan-Global cuisine, incorpo- rating a fusion of French, European, Asian and classic Kenyan flavours.

Cheka

101 Manyani East Road - Off James Gichuru, Japanese$$$Yummy Card: 10% DiscountFor authentic Japanese meals including sushi, noodles, a variety of seafood specials and imported sake from Japan

Fogo Gaucho Kilimani

Galana RdBrazilian, Steak House$$$Yummy Card: 5% DiscountNewest Brazilian Steakhouse with a set price for all you can eat, magnifi-cent buffet professional baristas and specially selected wine list. Beau-tiful unique ambience with outside ter- race seating.

Ginza

Galana Plaza, Galana RdJapanese$$$Yummy Card: 10% DiscountGinza serves hearty meals from Sushi, delicious desserts, salads, stir fried and Teppanyaki dishes all prepared by their able chefs.

Habesha

Argwings Khodek Rd, HurlinghamEthiopian$$$Yummy Card: 10% Discount Renown for its authentic Ethiopian cuisine, Habesha has continued to win hearts around Nairobi and is set in a warm homely atmosphere.

Jiweke Tavern

Ngong RdAfrican Cuisine$$Yummy Card: 10% DiscountJiweke Tavern offers an exception-al Kenyan dining experience. The charming old fashioned interior with a luscious garden and outside sports bar. Ideal for family lunches and fun nights out.

Larder

Radisson BluMulti Cuisine$$$Our all-day dining restaurant serves local favorites as well as internation-al dishes with an African twist. Cosy enclaves create a sense of intimacy, complemented by low lighting and warm candlelight. Sink your teeth into slow-roasted local meats, or

delight in the flavor medley of a traditional fish stew.

La Salumeria

Valley Arcade, Off Gitanga RdItalian$$$Yummy Card: 10% DiscountLa Salumeria offers only the finest Italian cuisine in a tranquil and peaceful ambiance. Their warm ser- vice and hearty meals will certainly create a memorable experience.

Le Palanka

909 James Gichuru Road, LavingtonAfrican, Fusion$$$Yummy Card: 10% Discount Inspired by the fabulous Angolan an- telope, Palanka Negra, this ven-ue is just as unique and rare as the animal serving fine African cuisine.

Mambo Italia

Lavington Curve Mall, LavingtonItalian$$$Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more

Mediterraneo

The Junction Mall, Ngong RdItalian$$$$A unique Italian experience in Nai- robi set in its family like atmosphere with a variety of traditional Med-iter- ranean specialty of seafood, grilled meat, home made pastas and Sicilian ice cream.

MEZZE on the deck

BEST WESTERN PREMIERMiddle East & Mediterranean$$$Yummy Card: 10% DiscountFor traditional Arabic hospitality, and a breathtaking view of the Ngong Hills, Mezze on the deck is ‘the’ place to dine in Nairobi. Located on the rooftop, the restaurant serves a wide variety of Mediterranean and Middle Eastern dishes as well as an exotic array of sheesha flavors.

Monikos Kitchen

Lavington, Valley ArcadeContinental$$$Yummy Card: 10% DiscountInspired by the abundance of fresh and organic produce available in Nairobi and across the country.

Pampa Churrascaria

Thompson Estate, Kingara RdBrazilian, Steak House$$$Yummy Card: 10% DiscountPampa is a haven for meat lovers and vegetarians alike; it encompass-es an authentic Brazilian rotisserie steak house and buffet salad bar.

PABLO’S

BEST WESTERN PREMIER NAIROBIInternational$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Pablo’s is a contemporary styled dining area, with both indoor and outdoor seating. The menu encom- passes a wide variety of interna-tional cuisine, from authentic Asian dishes to Italian pastas and pizzas. You’re sure to be spoilt for choice!

Phoenician

The Junction Mall, Ngong Rd,Japanese, Lebanese$$$$The Phoenician is a fabulous restau- rant which serves sushi, Lebaneseand Teppanyaki courses, in an al fresco atmosphere at the Junction. The Phoenician has a delightful ambience and good service.

Pizza Mojo

Adlife Plaza, KilimaniPizza$$With a perfect classic pizzas menu and all available on a ‘Two for One price’ being served in a stylish ambi-ence perfect for creating memories and capturing moments.

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Sierra Brasserie

Hurlingham, Yaya CentreContinental$$$Yummy Card: 10% DiscountSierra Brasserie is a modern inter-pre- tation of a classical French brasserie serving simple yet elegant food using the best ingredients available.

Sushi Soo

Kingara RdJapanese & Korean $$$Yummy Card: 10% DiscountThe ideal place to satisfy your crav-ing for Japanese and Korean cuisine. With an ambient setting, enjoy an array of Sushi Platter, Vegetarian platter, Korean dishes and BBQ.

The Wine Shop

671 Piedmont Plaza, Ngong RdInternational$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays on selected bottlesThe Wine Shop encourages you to explore your palate and experiment either by the glass or bottle. They also offer up a selection of delicious complimentary dishes.

Tokyo

Kolloh Road, LavingtonJapanese, Korean$$$Yummy Card: 10% DiscountA Japanese/ Korean restaurant that has over 10 years of experience serving top class food in Nairobi with a fine selection of Sushi and other typical Japanese dishes.

Waffle & Yoggi

Lavington Green Mall, Ground floorCafé$$Yummy Card: 10% DiscountSpecializes in making fresh liege waffles with various toppings, savoury waffles, frozen yoghurt, smoothies, frappe, cakes, muffins & doughnuts.

KAREN NGONG ROAD LANGATA

Artcaffe

Karen Crossroads Shopping CentreCafé, Continental$$$Offers a tranquil setting for work and play, boasting a two-level restau-rant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating

Big Square

Karen Square, Ngong RdBurger, Fast Food$$Big Square Karen offers some of the best burgers and ribs that your teeth can sink in to. Features play area for children that has iPads and latest gaming consoles.

Carnivore

Carnivore Rd, LangataAfrican, Barbeque, Kenyan$$$Yummy Card: 10% Discount Considered as ‘Africa’s Greatest Eat- ing Experience’ Canivore will serve exotic meats roasted over charcoal and carved at your table all in an at- tractive tropical garden

Creative Kitchen

Wilson Airport (Off Langata Road)Continental$$Creative Kitchen offers an a la carte lunch menu that caters to all palates. Family friendly with a playground for the children, they feature a live band that plays once monthly.

J’s FreshBar & Kitchen

Across St. Christopher’s Secondary School, Ngong RdGastropub$$$Yummy Card: 10% DiscountOne of the newest restaurants in the area, J’s freshly prepared delights are uniquely served on wooden boards. The environment is just right to enjoy a few drinks and great music with friends.

Matbronze Café

Hse.2 Kifaru Lane, Langata South Rd.Cafe$$A classy modern cafe nestled in the serene location of Karen boasting of beautiful gardens and an inspiring bronze art gallery. Enjoy their tasty sandwiches, light grills and whole-some salads.

Que Pasa

Karen Shopping Centre,KarenContinental$$$Yummy Card: 10% Discount, 50% Discount on Yummy TuesdaysBuilt to create a stylish yet sim-ple space, Que Pasa provides the perfectlocation to enjoy a meal, drink or to lounge and relax. Enjoy fresh wood- fired pizzas.

Simba Saloon

Carnivore Rd, LangataAfrican, Barbeque$$$Yummy Card: 10% DiscountA vibrant informal restaurant which fuses a childrens playground and a lively nightclub. You are welcome to for their fine cuisine or a themed night out with your friends.

Snack Attack

Adams ArcadeFast Food$$Snack Attack Kenya is your go to source for “Loaded Chips”. Come indulge in their tasty menu which

offers extensive and rich meals at an affordable price

Talisman

320 Ngong RoadAfrican, Pan-Asian, European$$$$Talisman serves up a delightful fusion of European, Pan-Asian and African Creations by their creative chefs. Live music and art exhibitions are available at the Veranda.

Tamambo Blixen

336 Karen RoadContinental$$$Yummy Card: 10% DiscountRelax in the cozy and redecorated indoor restaurant with adjacent outdoor garden, remodeled with a variety of functions areas set in one the largest and oldest formal gardensin Kenya.

Tamarind Nairobi

Karen Blixen, KarenSeafood$$$$Yummy Card: 10% DiscountTamarind Nairobi offers some of the city’s leading seafood in an ambi- ence of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.

The Curragh Irish Pub & Bistro

Ngong Race CoursePub Food$$Nairobis first authentic Irish Pub showing all sports on large screen with ample free parking and great Pub Food.

CBDINDUSTRIAL AREAMOMBASA ROAD

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Afghan House

Kisauni Rd Nairobi WestAfghan Cuisine$$Afghan House provides freshly pre-pared Afghan Food which is made on order and delivered all around Nairobi. They also specialize in Turk-ish baklava, a popular dessert.

Baraka

Crowne Plaza Hotel, Kenya Rd, UpperHillContinental$$$$Baraka is an All-day restaurant situ- ated on a terrace overlooking the hotel’s main pool. They serve full English buffet breakfasts, contem-po- rary buffet lunches, and an Al a Carte or set Menu Dinner.

Bhandini

InterContinental Hotel,CBDIndian$$$$Bhandini transports you to Northern India in first-class style with fine cuisine and a sophisticated setting. The Chef works his culinary magic in a glass-enclosed kitchen so you can see what goes into the dishes.

Big Five

Ole Sereni Hotel, Mombasa RdMulti Cuisine$$$$Prepared to savor and relish over the finest of five cuisines of the world as you watch their award winning chefs prepare each order in front of your eyes with a bonus of the best view of Nairobi National Park

Cafe Maghreb

Nairobi Serena Hotel, Kenyatta Ave, CBDSeafood, Cafe$$$$An internationally-themed buffet breakfast and lunch are served in the Moroccan-styled Café Maghreb, which also features a table d’hôte dinner menu and 24-hour brasserie service. Café Maghreb also offers a specialty coffee area.

Flame Tree

Sarova Panafric, Valley RdInternational$$$Come dine at an award winning restaurant that overlooks well man-icured gardens and prepare your senses for an unmatched culinary journey. Their personalized service will ensure a great experience.

Makuti Bar & Grill

InterContinental Hotel,CBDInternational$$$The restaurant is popular among businessmen and other prominent personalities who frequent it for lunch and meetings. Situated by the pool, this is also ideal for families on the weekend.

Mandhari

Nairobi Serena Hotel, Kenyatta Ave,CBDFormal Dining$$$$Mandhari Restaurant, overlooks the pool and offers an exclusive fine- dining experience. Renowned for the excellence of its seasonally inspired menu and extensive wine cellars.

Motorway Cafe

MPPS, Piranha Centre, Mombasa rdCafe$$A simple restaurant tucked away, run by Chef Shailen. For all types of freshly prepared cuisine. Definitely worth a visit!

Mukutan Garden

Fairview Hotel, Upper HillCafe$$$The Mukutan Garden Café overlooks the most beautiful water feature in East Africa and is known for its, cof- fees and light meals such as gourmet sandwiches, pizzas and quesadillas.

Pampa Churrascaria

1st Floor, Panari Sky Centre, Mom- basa RdBrazilian, Steak House$$$Yummy Card: 10% DiscountPampa is a haven for meat lovers and vegetarians alike; it encompass-es an authentic Brazilian rotisserie steak house and buffet salad bar.

Pango Brasserie

Fairview Hotel, Bishop’s Rd,Upper- HillFormal Dining$$$$With its underground wine cellar, romantic ambience, quality service, classy food presentation and excel- lent taste, Pango is in a class of its own.

Black Gold Cafe

The Panari Hotel, Mombasa RdCafePrice Range: $$$The Black Gold Cafe is known for its well roasted coffees, teas, light meals, smoothies and desserts. The location of the café overlooking Mombasa Road has the atmosphere of a game lodge as it faces the Na- tional Park.

Steers

Muindi Mbingu St, CBDFast food$$Being the flame grilled burger spe- cialists, Steers remains the market leader by offering the widest range of burgers using a unique flame grilled process. They also give the best value for money, offering the consumer more quality.

Sikia Fine Dining

Crowne Plaza Hotel, ,UpperHillFormal Dining$$$$Yummy Card: 10% DiscountThe Sikia Fine Dining room is perfect for lunchtime catch-ups or mid-week dinners with friends and fam-ily. The modern menu is delightful and the dining room is comfortably elegant.

Tatu

Fairmont Norfolk, Harry Thuku RdFormal Dining$$$$Tatu is an award winning signature steak house offering delectable; flame grilled aged cuts of high quality meat prepared by the chef to a supple texture. The exclusive fine dining experience comprises of an a la carte menu made from fresh local ingredients and an internation-al range of wine selection coupled with warm and engaging service

Thai Chi

The Sarova Stanley, Kimathi St,CBDThai$$$$One of the city’s most elegant dining establishments, The Thai Chi Restau- rant at The Sarova Stanley, boasts the finest in authentic Thai cuisine. The Thai Chi is a small piece of Thailand in Nairobi.

Lord Delameres Terrace

Fairmont Norfolk, Harry Thuku RdFormal Dining$$$$The Lord Delamere’s Terrace is a classic, charming and modern all day dining restaurant ideal for business executives, families and groups of friends. Renowned for the best breakfast buffet in town and also features a robust international and authentic Kenyan cuisine for lunch and dinner a la carte options.

Thorn Tree Cafe

The Sarova Stanley, Kimathi St,CBDContinental$$$$The Thorn Tree Cafe is a legendary open-air, bistro style pavement cafe and is most famous for its message board located at the centre of the restaurant. The cafe is the perfect meeting place for friends.

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The Job Scoop Powered by

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WANT YOUR JOB OPENINGS FEATURED HERE?Speak with a Talent Acquisition Advisor at Duma Works to learn more about how to get

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Email apply@dumaworks.com with Subject line 1837. Include your NAME and PHONE NUMBER in the body of the message.

WAITRESS, WAITER 14 POSITIONS OPEN AT A NEW RESTAURANT IN KILIMANI.

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SMS “h” TO 22131 TO FIND HOSPITALITY JOBS CATERED TO YOU

WHAT IT TAKESEver wondered how people have become successful professionals in their industry? For this month’s edition, we interviewed members of the team at 360 Degrees Pizza to learn more.

How to Become a Head Barman... with ERNEST KAMAU

How did you get started on your hospitality career path? I started as a Stocker way back in 2006 in Mombasa at Severin Sea Lodge. I worked there one and a half years until 2008. Then, during post election violence, tourism went down, so I came back to Nairobi. I stayed for a whole year with no job. In 2010, I first started in Java as a Storekeeper for two years and that’s when my interest in becoming a Barista started. I joined the Barista department in 2012 with Peter Kariuki, who trained me at Sarit. I became a Barista and rose up in the ranks to become the Head Barista, and then I moved to 360 to be the Head Barman.

What educational background do you have? I did Electronic Engineering up to Certificate level and a Diploma in Storekeeping and Purchasing. I have also done an in-house training in Co�ee Making and Barista work with Java. Now I’m doing Restaurant Management training under the leadership of the General Manager. You need to try so many things in life, have an open mind, and be curious to learn more. When I came here, I didn’t know anything about wine. But now if you ask me, I will know. So don’t constrain yourself to one field of study, you can learn from the world around you. Even your job, I can also try it. [laughs]

What do you think makes someone good management material?Passion for what you’re doing, loving your job, getting curious, and wanting to learn so many things you wouldn’t see in school. In Nairobi Java House, you can decide where you want your career to grow. So I got interested in Barista work and said - where would this take me? Some people don’t have that curiosity to try something new, but if you are curious, you will go far.

What is your favorite part of your job?The interaction with the guests is so much fun. And there is so much excitement at the counters. There is so much activity – I got fascinated by the Espresso machine especially.

What was biggest learning here?That Customer Service is the basic tool to do everything.

What advice do you have to give job seekers?If you are patient with looking for a job – patience pays. Don’t choose. Just try what comes your way. You never know what will fulfill your passion. A lot of job seekers in Kenya are very specific on what they want to do but I think you should have an open mind and try lots of things, that way you are always learning. Also, always have fun with what you are doing – it will take you far.

How to Get a Job at Javafrom Business Development Manager, SAM IMENDE

If you have a B or a C on the KCSE, and have completed Form 4, that will get your foot in the door. If you’ve done any kind of customer service job, that’s a plus. On the interview, come across as energetic and that you can communicate. Show that you can respond comprehensively, and you have an ability to read someone’s expressions so you can handle the situation well. Show you take initiative and are proactive, that you can get a good read on the customer, and show you are a quick learner."

Looking for a faster and more a�ordable way to source and pre-screen candidates for your hotel or restaurant? Contact the Duma Works team by calling +254 702 093 793,

or email us at sales@dumaworks.com

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YUMMY

WHAT IT TAKESEver wondered how people have become successful professionals in their industry? For this month’s edition, we interviewed members of the team at 360 Degrees Pizza to learn more.

How to Become a Head Barman... with ERNEST KAMAU

How did you get started on your hospitality career path? I started as a Stocker way back in 2006 in Mombasa at Severin Sea Lodge. I worked there one and a half years until 2008. Then, during post election violence, tourism went down, so I came back to Nairobi. I stayed for a whole year with no job. In 2010, I first started in Java as a Storekeeper for two years and that’s when my interest in becoming a Barista started. I joined the Barista department in 2012 with Peter Kariuki, who trained me at Sarit. I became a Barista and rose up in the ranks to become the Head Barista, and then I moved to 360 to be the Head Barman.

What educational background do you have? I did Electronic Engineering up to Certificate level and a Diploma in Storekeeping and Purchasing. I have also done an in-house training in Co�ee Making and Barista work with Java. Now I’m doing Restaurant Management training under the leadership of the General Manager. You need to try so many things in life, have an open mind, and be curious to learn more. When I came here, I didn’t know anything about wine. But now if you ask me, I will know. So don’t constrain yourself to one field of study, you can learn from the world around you. Even your job, I can also try it. [laughs]

What do you think makes someone good management material?Passion for what you’re doing, loving your job, getting curious, and wanting to learn so many things you wouldn’t see in school. In Nairobi Java House, you can decide where you want your career to grow. So I got interested in Barista work and said - where would this take me? Some people don’t have that curiosity to try something new, but if you are curious, you will go far.

What is your favorite part of your job?The interaction with the guests is so much fun. And there is so much excitement at the counters. There is so much activity – I got fascinated by the Espresso machine especially.

What was biggest learning here?That Customer Service is the basic tool to do everything.

What advice do you have to give job seekers?If you are patient with looking for a job – patience pays. Don’t choose. Just try what comes your way. You never know what will fulfill your passion. A lot of job seekers in Kenya are very specific on what they want to do but I think you should have an open mind and try lots of things, that way you are always learning. Also, always have fun with what you are doing – it will take you far.

How to Get a Job at Javafrom Business Development Manager, SAM IMENDE

If you have a B or a C on the KCSE, and have completed Form 4, that will get your foot in the door. If you’ve done any kind of customer service job, that’s a plus. On the interview, come across as energetic and that you can communicate. Show that you can respond comprehensively, and you have an ability to read someone’s expressions so you can handle the situation well. Show you take initiative and are proactive, that you can get a good read on the customer, and show you are a quick learner."

Looking for a faster and more a�ordable way to source and pre-screen candidates for your hotel or restaurant? Contact the Duma Works team by calling +254 702 093 793,

or email us at sales@dumaworks.com

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