As you may have picked up on- I am on a huge mission to destroy any chance of having a nice and chiseled set of abs this Winter by chowing just about everything I can get my hands on (maybe I’m pregnant). This weekend, I got the huge urge to slam a Col’Cacchio Pizza while enjoying a fairly epic sunset in Camps Bay after a nice winter’s day which hit a peak of 27 degrees. Luckily for me, Col’Cacchio Pizzeria had just entered the 3rd month of their Celebrity Chef Series 2011, where a couple of chefs add their own unique twist on this SA institution menu (R5 will also be donated to the Sustainable Communities Programme run by the Wildlands Conservation Trust, the non-profit organisation striving to maintain South Africa’s beautiful natural heritage for each pizza sold- so I feel good about chowing down on the cheesy goodness).
I’ve never been much of a fan of Cherry Tomatoes but in this particular offering from Marthinus Ferreira they just seem to work. The just plain yummy Prawn Starr is made from Roasted Cherry Tomatoes, fresh Basil, Prawns coated in Chilli, Garlic and fresh Lemon, topped with Rocket and Sour Cream.
Within six months of opening, Marthinus Ferreira’s restaurant, DW Eleven-13, earned the fifth spot on Eat Out’s celebrated list of the Top 10 Restaurants of 2011. Chef Ferreira hails from the UK where he worked with the likes of Heston Blumenthal at the Fat Duck and Gordon Ramsay at the Riverside Brasserie. He defines his culinary style as “simple, modern European with South African flair” and is driven to create an experience, not just a meal for his diners.
So there you go- if you are in the mood for pizza, go give your nearest Col’Cacchio a visit and remember- by stuffing your face, you are saving the rainforests…