GEORGE / GARDEN ROUTE / SOUTH AFRICA

EDITION 3

CHRONICLESFREE COPY

BIG FAT TAPASTAPAS originated in Andalusia, Southern Spain, where a small ‘tapa’ was served with drinks in bars. Often just a slice of cured meat or

piece of cheese. According to culinary legend these ‘tapa’ were used to cover wine glasses, this to keep the aroma in and the flies out.

The Big Fat Fish takes tapas to a new gastronomic high...with no flies...

A N D E V E R Y T H I N G E L S EStarters, salads, main dishes, kiddies menu, desserts...

To fully appreciate each dish please stick to the menu...

SIMON SAYS...

TAPAS

Open Monday to Sunday 11:30am to 10:00pm - Reservations 044 874 7803

Continued on the next page...

OYSTERS S.Q.

Classic with tabasco, lemon and cracked black pepper

SMOKED FISH CAKES R68

So simple yet utterly delicious. Smoked salmon fish cakes with lime aioli

and salmon roe

GOUJONS OF PANKO FRIED HAKE R65

Panko fried goujons of hake served with Ponzu sauce and fried pickled

ginger

PERI PERI CHICKEN LIVERS R59

Chicken livers pan fried and then simmered in a creamy peri peri

sauce and served with sliced baguette

PORK DUMPLINGS R59

Deliciously simple. Served in miso spoons with a ginger and soy sauce

FALAFEL WITH BASIL HUMUS R55An all-time favourite. Served with crisp pita shards and olive oil

HAM & CHEESE CROQUETTES R55

Ham and cheese croquettes with a red capsicum sauce

ARANCINI R59Risotto balls filled with mozzarella and served with a creamy blue cheese dipping sauce

TEMPURA PRAWNS SWEET & SOUR R105

5 Delicious prawns flash fried in a crisp tempura batter served with our

homemade sweet and sour dipping sauce

SESAME & HONEY CHICKEN KEBABS R55

Sesame and honey marinated chicken kebabs, grilled and served with a

piquant pickled cucumber and carrot slaw

CALAMARI & CHORIZO R75

Grilled with a dash of lime ans a handful of Italian parsley and served with

fresh baked sliced baguette

PORK SPRING ROLLS R59

Slow roasted and shredded pork and vegetable spring rolls served with

and Asian dipping sauce

SKILPADJIES WITH TOMATO RELISH R60

As South African as they come. Delicious, served with a spicy chilli ginger

tomato relish.

MEZZE FOR ONE R95

A variety platter filled with roasted red pepper, brocconcini, falafel, spicy

paw paw chutney, caper berries, roasted tomatoes and olives - all served

with a few crisp slices of French style baguette

password: thefatfish

In a recent article in a glossy South African

magazine, detailing trends for the year ahead, one

had to quietly laugh while simultaneously

shuddering when the mention of "Sustainable

Tourism" was included in their top 10 trends for

2017. The magazine, it appears, had sadly missed

the point entirely. Sustainable tourism is not a

trend. In fact it's not even an option, it's an absolute

must if we are to survive the tsunami of un-

employment, resource efficiency, environmental

protection and climate change that is coming our

way.

With over 3 million tourists crossing international

borders every day, 1.3 billion tourists travelling

annually (which excludes domestic travel

numbers), tourism is one of the largest and fastest-

growing socio-economic sectors of our times. Its

relevance as a means to stimulate economic

growth, create decent jobs and business

opportunities, while helping millions of people to

escape poverty and improve their livelihoods is

undeniable. However, its true value to society is so

much more, which is why the UN has officially

declared...

2017 the International Year of Sustainable

Tourism for Development.

Based on its current rate of growth, tourism could,

according to the launch of this UN initiative, literally

"transform the world into a place of prosperity and

wellbeing."

Too big and broad a statement of potential for you?

TOURISM...so much more than you can imagine

thefatfishrestaurant www.thefatfish.co.za thefatfish_sa

Better local than never!In our fast paced world the need for convenience

food and beverages has superseded our desire for

quality home-grown produce and product.

Monolithic supermarkets and shopping malls

regurgitate mass produced consumables and

additive loaded foodstuffs and they appear to be the

order of the day. But are they?

Pay attention and the signs are all there that a large

number of people no longer consider this a viable

way of life. Healthier, more adventurous lifestyles

coupled with a greater awareness of our surroun-

dings is resulting in a growing population of people

seeking out better, fresher, healthier locally

produced products. Town markets are growing,

small farmers are selling directly into the market-

place and artisanal products are finally being

lovingly embraced, despite their often more

expensive price tag.

As individuals and as business owners we should be

striving to make this our way of life. By endea-

vouring to commit to local producers we assist in

sustaining industries and creating opportunities.

The Garden Route is blessed with a plethora of

world class food producers. Find them, embrace

them and support them! Local is definitely better!

It’s not a trend, it’s an absolute must!SUSTAINABILITYSUSTAINABILITYSUSTAINABILITY

The Fat Fish Chronicles EDITION 3

TEMPURA PRAWN SALAD WITH R105 CARAMELISED PINEAPPLE Crisp tempura fried prawns with caramelised pineapple, pickled ginger and toasted sesame seeds with a sweet chilli dressing

STICKY PEAR & BLUE CHEESE R65SALAD Caramelised pear with blue cheese, avocado, red onion and toasted almonds tossed with a fresh green leaves and drizzled with a tangy vinaigrette

CAESAR SALAD R65A Fat Fish Classic. Cos lettuce, crispy Parma Ham, poached egg, Parmesan cheese shavings, anchovy and croutons

ROASTED BUTTERNUT & R60BEETROOT SALAD A robust salad of cumin roasted butternut, beetroot, caramelised red onion and garlic tossed with fresh garden leaves and crumbled feta cheese

BLACK MUSHROOM R75 WITH MUSSELS Pan fried black mushroom topped with mussels in a creamy herb garlic sauce baked in the oven with a Parmesan cheese gratin

SESAME FRIED CALAMARI R75Calamari tossed in sesame seeds, flash fried and served with a tangy yet spicy wasabi mayonnaise

BEEF CARAPACCIO R80The finest quality beef fillet finely sliced and served with crisp fried capers, green olives, Parmesan shavings and drizzled with olive oil. Simply delicious served with crusty French style baguette

MUSSEL & HAM HOCK R65CHOWDERThis wonderfully rich and fragrant soup served with crusty French style baguette

FYNBOSHOEK MOZZARELLA R85WITH TOMATO RELISH Alje from Fynboshoek Cheese Farm is arguably the best cheese maker in the southern Cape and his mozzarella is no exception, served with tomato relish, basil pesto and fresh garden leaves

NOT SO FAT Salads & Starters

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SALVAGEAN EXHIBITIONBY NICOLA ASH

The photographs currently on display at The Fat

Fish in George are just small selection of 25

images that formed part of an exhibition, entitled

"Salvage" at the National Gallery of Zimbabwe

last year by Nicola Ash, a photographer now

based in Plettenberg Bay.

Focussing almost entirely on Bulawayo's rail

industry, its legacy past and present, the

exhibition gently confronted the viewer with an

unnerving view and journey through time. When

viewed in it's entirety it tells a story, by asking you

to recall and claim the past, confront the present

and to bravely imagine a future whereby we

surrender our fear of uncertainty and the

unknown.

In 1897, The Bulawayo Chronicle described the

arrival of the railway in the town as ‘the parting of

ways for Matabeleland, the beginning of

civilisation in its entirety.’ In fact, on the same day

that the arrival of the railway was celebrated,

electric lights were switched on in Bulawayo;

London was still using gas lamps. In its heyday, an

average of 70 trains arrived at Bulawayo station

every day, it boasted the second longest platform

in the world and it employed thousands of

people. The pioneers of the Southern African rail

network were undoubtedly egotistical and

exploitativie but they were also highly cou-

rageous and innovative engineers and workers,

imbued with a sense of adventure and a work

ethic sadly lacking today. The glory days of

yesteryear may no longer be visibly present but

the potential and importance of rail to Bulawayo

remains.

Bulawayo's history is a complex and beautiful

story that needed to be viewed from multiple

perspectives. The exhibition was not meant as a

nostalgic trip down memory lane or a simple

judgement of the present state of things in

Zimbabwe but rather a passage in time, in a

particular place, with a golden thread of hope

emerging at the end. The very title "Salvage"

implies that hope is still alive -

"Hope is not the belief that everything was, is or

will be fine. Hope is about broad perspectives

with specific possibilities, ones that invite or

demand that we act." - Rebecca Solnit

“Salvage” an Exhibition by Nicola Ash on

show at the George Museum from

31/03/2017 - 07/04/2017.

R20

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SALADS, STARTERS & GRILLS thefatfishrestaurant www.thefatfish.co.za thefatfish_sa

That Fat Fish is a rm supporter of this fabulous initiative and

actually raised more money for

StreetSmart than any other restaurant

in Q4 2016

SIRLOIN STEAK 300grams R165

RUMP STEAK 300grams R165

Choose one of the following sauces R25

Ÿ Peri Peri Cream Sauce

Ÿ Blue Cheese Sauce

Ÿ Green Peppercorn Sauce

Ÿ Mushroom Sauce

BEEF FILLET WITH HARRISA R175

POTATOES & BONE MARROW JUS

Chalmer Beef fillet grilled to perfection and

served with Harissa sautéed baby potatoes

and a smoked back bacon and rich bone

marrow jus

BUTTER CHICKEN CURRY R135

This simple curry is made with breast of chicken

gently simmered in a mild yoghurt curry, served

with a fragrant basmati rice, raita and a tomato,

red onion, coriander salsa

FAT GRILLS We only use Chalmar beef. Matured to per-fection, char grilled and topped with

chef’s herb butter, served with our hand cut chips tossed in rosemary flavoured salt

From front page...

thought and careful consideration from a multiple

perspectives, it's not easy but it is do-able! Let's use

The International Year of 2017 to learn and think

and plan accordingly. And may we all, as per the

UN's directive, "Travel. Enjoy. Respect" wherever it

is we go this year!

And whilst on the subject of sustainability....

One of our very own was recently awarded the WWF-SASSI Trailblazer Chef of the Year Award in Cape Town for his continued contribution to upholding and promoting their sustainable seafood initiatives.

The factors that WWF-SASSI use to select the Trailblazer Chefs are as follows -

• The seafood sustainability policy of their

restaurant

• Their effectiveness in communicating their

seafood sustainability practices to their

customers, employees and suppliers

• Their commitment to communicating their

seafood sustainability practices to a wider

audience

• The ‘Trailblazer factor’. Those chefs and

restaurants that are going the extra mile in

blazing a way forward for sustainable seafood

Well done to Simon and the Fat Fish team of chefs!

Visit www.wwfsassi.co.za for more info and the opportunity to download their fabulous new SASSI App which allows you to check the sustainability of your seafood choice in real time. You can find out whether to tuck in, think twice or avoid all together. Free on Android and iOS!

Perhaps? But not if you consider tourisms ability to

contribute to the preservation of ecosystems and

bio-diversity, or its ability to protect natural

resources and cultural heritage or further issues

such gender equality in the workplace. Not to

ment ion i t s potent ia l to foster mutua l

understanding and support efforts toward building

a culture of peace. In fact, tourisms greater role in

terms of mutual respect and understanding of one

another as a race has never been more important

than it is right now.

But what exactly is "Sustainable Tourism?"

According to the WTO it is, "Tourism that takes full

account of its current and future economic, social

and environmental impacts, addressing the needs

of visitors, the industry, the environment and host

communities".

Effectively, it is "Responsible Tourism" FOR ALL

relevant stakeholders demanding strong political

leadership and wide participation if it is to succeed.

This is not something we can afford to put on the

back burner or hope to get to down the line. Nor is

it something we can simply entrust to a few

dedicated individuals or organisations. We all have

to play our part. True sustainability takes effort and

TOURISM...so much more than you can imagine

THE FAT FISH & CHIPS R99The freshest fish available, deep fried in a beer batter till crisp and golden served with chips seasoned with rosemary salt and classic sauce tartar. Swap chips for salad R110

GRILLED HAKE WITH CAPER R120BUTTER Grilled hake served with caper and lemon butter sauce, thyme steamed baby potatoes and butter tossed vegetables of the day Swap potatoes for salad R140

HAKE & CALAMARI R155Grilled hake served with crisp fried calamari, chips and wasabi mayonnaise Swap chips for salad R175

PANKO HAKE WITH GRUYERE R150POTATO BAKESimple but delicious. Fresh fillet of hake baked in the oven with a panko and dill crust and served with a piping hot dish of Gruyere baked potatoes, oven roasted vine tomatoes and a rich dill cream sauce

GRILLED LINEFISH WITH S.Q.STEAMED BABY POTATOESThe freshest locally caught line fish we can find. Simply grilled and served with lemon thyme steamed baby potatoes, lemon butter sauce and steamed vegetables of the daySwap potatoes for salad add R20

KINGKLIP OLIVE R175

Fillets of Kingklip rolled with capers, olives and anchovies, baked in the oven and served on a light bed of Ratatouille and couscous

PARMESAN CRUMBED KINGKLIP R175WITH SMOKED CHILLI BUTTER Fillet of Kingklip stuffed with smoked chilli butter tossed in Parmesan bread crumbs and baked till crisp, served with hand cut chipsSwap chips for salad R195

NORWEGIAN SALMON R230ON EGG NOODLES Grilled Norwegian Salmon served on soy tossed egg noodles and steamed greens with a light dressing of ginger, soy and sesame

BURMESE SEAFOOD CURRY R155Fragrant, but not too spicy. A coconut milk based curry with mussels, line fish and calamari. Served with basmati rice and toasted coconut shavings.

GRILLED PRAWNS S.Q.Ten prawns grilled to perfection, served with basmati rice and a selection of saucesSwap basmati rice for salad add R20

½ PRAWNS S.Q.6 per portion

THE FAT FISH PLATTER FOR TWO R3908 Grilled prawns, sesame fried calamari, 2 Moroccan line fish kebabs and mussels in a leek sauce served with basmati rice and saucesSwap rice for salad R420

THE FAT FISH PLATTER FOR ONE R240Swap rice for salad R260

FRIED BABY CALAMARI R135Baby calamari crisply fried served with hand cut chips and sauce tartar Swap chips for salad R145

MUSSELS IN A LEEK CREAM R120 SAUCE Local fresh mussels simmered in a creamy leek sauce and served with basmati rice

SMOKED TROUT TAGLIATELLE R135A delicious cream sauce made with white wine, dill and roasted garlic tossed into homemade tagliatelle with smoked trout and fresh snap greens. Served with finely grated Parmesan cheese

CHOO CHEE PRAWNS R195An old favourite returned. This is a wonderfully fragrant Thai curry. Not too hot and full of flavour. Served with cumin scented basmati rice. Swap rice for salad R215

CHAR GRILLED R110Char grilled vegetables layered with a Parmesan cheese sauce and baked in the oven with a panko gratin and a sun dried tomato pesto

BLACK MUSHROOM LINGUINE R110Black mushrooms sautéed in butter and herbs combined with wild rocket pesto, baby spinach and Parmesan cheese shavings

CHILLI CHOCOLATE MOUSSE R50

Decadent to the last spoonful and a firm favourite. A dash of heat followed by a hint of coffee and a silky smooth coating of chocolate You know you have too…

AMARETTO AFFOGATO R55

Homemade vanilla ice cream drizzled with Amaretto liqueur and a single ILLY Espresso and toasted almonds

FAT DELIGHTS

See the wine list for our selection of dessert wines and port

HAZELNUT MERINGUE R65

WITH FRESH BERRIES

Fresh berries and cream layered between delicate hazelnut meringue and passion

fruit coulis

COFFEE CREME BRULEE R50

Served with raspberry mascarpone and chocolate coated coffee beans

PEPPERMINT CRISP CHEESECAKE R55

An old childhood favourite revisited. Lemon cream base with peppermint crisp cream cheese and lemon curd

WHITE CHOCOLATE CHIP R55

BROWNIE WITH BUTTERSCOTCH SAUCE

Decadent chocolate classic topped with Pecan brandy ice cream and butterscotch sauce

HUGUENOT CHEESE R110

WITH SPICY NUTS

Regarded as a true South African cheese, nutty flavour simply served with candied chilli Pecan nuts, biscuits and preserve

#ShareTheShores

EXTRA CHIPS R25 EXTRA VEG R30 EXTRA GREEN SIDE SALAD R45EXTRA SIDE SALAD R50

Extra! Extra!

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FAT FISH EDITION 3

and other lekkerthings from the sea

The Fat Fish Chronicles

GIVE CRAYFISH A CHANCE

THE WEST COAST ROCK LOBSTER HAS OFFICIALLY BEEN RED-LISTED AND IS NOW ENDANGERED. Are you aware that one of our SA's favourite seafoods, the West Coast Rock Lobster more commonly known as crayfish or kreef has officially been added to the SASSI Red-List and is now endangered. In 5 years you may not see it at all!

West Coast Rock Lobsters are an important link in the kelp forest food chain. As carnivores they love nothing more than to tuck into mussels, starfish and abalone or devour an entire population of sea urchins! They grow very slowly and can live up to 50!

Female rock lobsters carry their orange eggs on tiny hairs beneath their tails (this is when they are “in berry”). After 80 to 90 days, the eggs hatch and produce tiny transparent spider-like larvae which then moult and become phyllosoma larvae with long, hairy legs. The long-legged phyllosomas drift with the ocean currents for over seven months and molt 11 times! It is thought that some of these larvae are carried by ocean currents all the way to South America and back!

The final larval stage is a 20mm colourless lobster that swims inshore and finds refuge under a rock or a crevice where it continues to grow to maturity.

Obviously with this long and complex life cycle it is impossible to commercially farm crayfish and recent stock assessment indicates the stock is heavily depleted due to overfishing and poaching. Recreational f ishing alone is responsible for the removal of a conservative 69 Tonnes of crayfish a year! Please spread the word and let's give our famous West Coast Kreef a chance!

Another crazy fun summer season is almost over in

Plett, and what a fabulous season it has been!

Thanks to all who helped us #ShareTheShores by

keeping an eye out for breeding oystercatchers and

plovers on the beaches, and for the great feedback

on our signs and brochures – the team loved

meeting so many of you and sharing our passion for

birds!

Another aspect of our work is assessing the impact

of shore-based fishing on local biodiversity. We

recently collected 12 months of data across the

common fishing zones between Robberg and

Nature’s Valley, surveying fisherman’s attitudes

towards conservation and regulations, their

perceptions of fish stocks locally, and assessing their

catch rate and composition. We were then able to

compare this data to similar work done in the areas

in 2003. In total our team spent 1160 hours on

beaches in the area and conducted 429 interviews

with anglers. So what did we learn?

Not surprisingly, fisherman all felt that there are less

fish, smaller fish, and it takes more effort to catch

them now than in the past. Our data collected from

their catches confirms this. In 2003 it took a

fisherman roughly 1.4 hours to catch a fish, now it is

approximately just under 3.5 hours. Not only is it

harder to catch a fish, chances are it is smaller than

one caught in 2003 too – on average, all the

common species caught now are significantly

smaller than they were back then. For example, the

average blacktail caught now is 257mm, compared

to 291mm in 2003. Cape stumpnose and Elf also

showed a similar trend with the mean size of each of

these species decreasing from 235mm and 412mm

to 200 and 385mm respectively.

So what’s the cause of these changes and what can

we do about it? Well interestingly, while between

75 and 80% of fisherman we interviewed indicated

they knew and abided with fishing regulations, 75%

of them didn’t know the regulations when we

tested them. This suggests to us that fisherman are

unwittingly keeping undersized fish, and exceeding

bag limits, not purposefully, but because of lack of

awareness. To counter this, the Nature’s Valley

Trust has developed some really good locally

relevant fisherman’s info packs which we are

distributing on beaches in the area. Each

waterproof bag contains a fish identification guide

for the most commonly caught species in our

region, along with regulations for each species,

details on what to do if you catch a tagged fish, a

measuring tape to enable sizes to be checked, and

information on the research mentioned above.

Mark Brown, Nature's Valley Trust

thefatfishrestaurant www.thefatfish.co.za thefatfish_sa

“Just like great wine needs time and nurturing, we at

ReedValley believe that all young minds should be

nurtured and provided with proper education, and

where better to start than on our own farm?These are the words of ReedValley founding

member, Lynette Wittaker, on the establishment of

the Reedvalley Foundation earlier this year.

Currently there are 20 children living on their farm

and ReedValley has dedicated funds to the schooling

of these youngsters. ReedValley is situated just outside Mosselbay on the

Herbetsdale road and offers daily tastings and sales

of their exclusive export wines complimented by

traditional Portuguese cuisine. ReedValley is also

home to The Barn where guests are entertained by

South Africa’s finest musicians. With a year-round

conference and wedding venue, this locale is a

popular choice for local visitors and tourists alike.

Their tasting room is open every day from 10:00 -

16:00. For more information visit reedvalley.com

and follow them on Facebook @ReedValleyWines

ReedValley Foundationsupports local community

The Fat Fish Chronicles EDITION 3

KIDDIES MENU

R55

R55

R65

R55

R65

R55

R45

Grilled or fried hake and chips

Chicken schnitzel with cheese sauce and chips

Fish cakes with mayonnaise and chips

Fried calamari with chips

Char grilled rump skewers with chips and cheese sauce

Tagliatelle with cheese sauce bacon and grated cheddar cheese

Plain pasta with tomato sauce

Kiddies waffle served with vanilla ice cream and butterscotch sauce

Kiddies brownie with ice cream

1 scoop of Vanilla ice cream

With chocolate or butterscotch sauce

2 scoops of vanilla ice cream with chocolate or butterscotch sauce

Chips

Veggie bowl

Cheese sauce

Salad with lettuce, tomato, feta, cucumber and avocado

ONE LINERS I want to die peacefully in my sleep, like my grandfather. Not screaming and yelling like the passengers in his car.

My son asked me what it's like to be married so I told him to leave me alone and when he did I asked him why he was ignoring me.

Life is all about perspective. The sinking of the Titanic was a miracle to the lobsters in the ship's kitchen.

Just read that 4,153,237 people got married last year, not to cause any trouble but shouldn't that be an even number?

Is Google a woman? Because it won't let you finish your sentence without coming up with other suggestions

I've been repeating the same mistakes in life for so long now, I think I'll start calling them traditions.

X C Z L Q W U J I I C B B K B Z R D A N Z R J I K U K U M I D A I Z D F C R N D F E B A M U S S E L S N R S W J N A C I V T N T V U D R V Q G K N P L H L N H U Q E S W H H Y F C K V M D V E I L R O Q R V B O E S N L L R E T S Y O N N U V S E K F L M J I I P N A V T S O D T G Y K J A S L A C P F E K X D X C X K N E E V Z R P E C M V N Y H O T T E N T O T R R V Z U Y K O I V U A U D K W G K B Z Z E Y X P H E D X F J O R M D K H H F H V I K O H Z R X B B R Y D C Z M H Q S D G O K I D A E M I T V F P C K A U I D U S N V E S I L H S I F K N O M L F K E P D Z F Q O W P H Y J C D P E L L B H X O D N P H H N F C E T W P S I E V Q U R R K I T Z A F S K G S S D P G H N L A X B K N T J F K O A E X Y H N K K I D W P E Y F

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�indtheanswer.MUSSELS OYSTER SARDINE SLINGER SNOEK SQUID

ANCHOVY ANGELFISH CARPENTER CRAYFISH DORADO

GURNARD HOTTENTOT KINGKLIP KUKU MACKEREL MONKFISH

thefatfishrestaurant www.thefatfish.co.za thefatfish_sa

Every row, column and box must contain all the digits 1 to 9. Each number can only appear

once in every row, column or box.

Every puzzle has only one correct solution!

SODUKO

SOLUTIONS

2

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www.blackmountaingin.co.za

Staying true to tradition this is a classic style dry gin. With Juniper as a fundamental

botanical supported by citrus and our Karoo botanicals. Triple distilled in a traditional

old Cape Pot Sill forged by fire the same way we have been doing since 1858. Our base

for our spirits is a wine sourced from the Karoo and prepared specifically for the

distilling of the finest grape base spirit. After distilling our wine twice we have a

smooth spirits base ready to be steeped with our botanicals then triple distilled

www.blackmountaingin.co.za