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Nairobi’s top bartenders battle for the Absolut vodka Mixologist of the year.

Fairmont’s Doxis Bekris has the bragging rights for the Nederburg Chef of the year.

ABSOLUT MIXOLOGY

CHEF OF THE YEAR

TASTE AWARDSWith over a hundred nominees, meet the 20 strong judging panel.

MEET THE JUDGES

Vol 11 September 2015

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EDITORIAL

It’s always fascinating to see those that shape our industry step away from their comfort zone in order to celebrate one another’s achievements. August

31st saw DusitD2 Hotel host many a well heeled and fabulously dressed guest. People from all over the industry came together through a shared love of food and drink and a desire to innovate and keep up with the increasingly discerning tastes of Nairobians today.

The crowd’s enthusiasm during the People’s Choice Awards was close to ecstatic. For over a month members of the public had been voting for their favourite establishments and when the final results were announced, cheers and excitement rumbled through the audience. The Gold Awards, which were selected by an expert panel of judges, got

hearts beating in anticipation and the tension running up to the each award was palpable. I won’t reveal too much about the winners here, as I’d rather allow my lovely team to do so in our special Taste section, but there is one winner in particular that I must mention, as his name has been on the lips of all foodies since the awards.

Chef Doxis roared with joy when it was announced he would be taking home the coveted title of Chef of the Year. While his appearance is somewhat deliciously distracting, all the judges agreed that this gentleman’s love of food combined with his colourful approach to his cuisine, made him stand miles above the rest. This month he graces our cover (you can thank us later ladies) and we profile two of the ingeniously crafted dishes that won him his title

This month we are proud to bring you the official wrap up of Kenya’s most prestigious food and beverage awards ceremony. Each year this star-studded

event, increasingly dubbed the Oscars of food, provides the opportunity for our country’s top bartenders, chefs and restaurateurs to come together

under one roof to honour the industry’s finest and brightest.

CRÈME DE LA CRÈME

during Taste’s first Chef Cook Off. Not only were his creations inspired as he explored the mystery ingredients provided by the Taste team but his vibrant personality, passion of all things local and an innate flair, laced each of his dishes. Be sure to read more on page 28 and 30.

Given that the Taste Awards always seem to come and go so quickly, we have a surprise for you: EatOut along with our sponsor Nederburg will be hosting a series of events at the Top Twelve Gold Restaurants in what we’ve dubbed ‘Fine Dine Week.’ In a few weeks time you will be able to sample tasting menus created by our city’s top chefs, paired with Nederburg wines, at all winning establishments for very pocket friendly prices. The core purpose of this is to allow you, our diehard foodies, to set foot in as many

of our very best venues without breaking the bank. Be sure to keep an eye on our Yummy blog for more information on this and other news from the Taste Awards.

Congratulations again to all establishments recognized by Taste. You’re the reason we foodies thrive and our waistlines expand in gleeful response. Cheers!

Michelle Slater,General Manager.

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DRINK MASTERS

ALL THE WINNERS

CONTENTS

Nairobi’s top bartenders battle it out for the Absolut Vodka Mixologist of the Year Award.

The Prestige Category was left to industry experts while People’s Choice Category had the public voting. Find out who made it in.

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

PRODUCER TO PLATEKenya is firmly on the dry-aged beef bandwagon, and as such, we follow a premium cut of meat from Morendat farm to Capital Club Nairobi

MY LIFE AS A FOODIECharity Keita takes on umami, the fifth taste sensation that is often either savoury or meaty.

KAHAWA DIARIESPR maven Anyiko Owoko talks coffee and the viral video of Obama dancing with Sauti Sol at State House

THE JURYWith over a hundred establishments having been nomi-nated this year, find out how the nominees were selected.

CHEF PROFILEAs it turns out, Chef of the Year 2015 Award winner Doxis Bekris may well be the coolest chef in Kenya.

RECIPESFind out how to whip up Fairmont’s Chef Bekris’ delicious recipes right in your home kitchen.

BEST RESTAURANTSCheck out these top restaurants that made it to the Gold list.

WINE CHICKAnnabel Onyango recounts what went down at the Taste Awards Gala

THE MALT MANJackson Biko prefers beer commercials to the actual drink, but he still wishes he enjoyed it because it’s just so ‘manly’.

WELLNESSAmy Selbach discusses five ways to fall in love with fitness and finally stick to a routine.

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SEPTEMBER 2015

YUMMY Vol. 11 · September 2015 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Michelle Slater EDITOR Wendy Watta

STAFF WRITER Fred Mwithiga GRAPHIC DESIGN Karan Khalsa SALES & OPERATIONS Gilbert Chege, Daniel Muthiani, Devna Vadgama, Seina Naimasiah, Wahid Osman, Yoga David

CONTRIBUTING EDITOR Katy Fentress CONTRIBUTORS Jackson Biko, Charity Keita, Annabel Onyango, Amy Selbach, Susan Wong SOCIAL MEDIA Anne Kisang, Jean Wandimi

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

/eatoutkenya @EatOutKenya @eatoutkenya

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DEARYUMMY

WIN DINNER FOR 2 TO JIKO AT TRIBE!

Our first winner of the classic Bisquit V.S Cognac is Shailla Matlock who wrote in expressing her love on behalf of her and her beau. Well, we sure hope this cognac brought them joy!

You could be our next lucky winner, this time to the sophisticated Jiko at Tribe Hotel. Known for their contemporary international cuisine, a dinner for two worth Ksh 5,000 is enough for a fantastic experience.

We’ll also be giving away a 750 ml bottle of classic Bisquit V.S Cognac worth Ksh 4,085, courtesy of Distell Group Limited. Simply drop us an email telling us what you think of yummy!

FEEDBACK

This month’s second winner is Allan Masaba who will enjoy a seafood dinner for two worth Ksh 8 000 at Ole Sereni Hotel.

Dear Yummy,I spotted your Wine Issue at Village Market and curiosity had me pick it up. Or was it the cover? I’m super glad I did! The magazine just blew my mind...it was so informative and well thought out. I’ve been eager to try seafood for a while now, but I’m not sure where to start. Perhaps you can do a seafood issue around that and include a few recipes. Now that I know which wines to buy, I would really appreciate the advice!Regards,Allan.

Hi Allan, We’re glad you found our Wine issue informative! We actually did a seafood issue last year. You can find that and all our previous editions on issuu.com/getyummy. Meanwhile, we’re constantly updating new recipes on yummy.co.ke so be sure to check that out for simple seafood dishes.

Wendy Wattaeditor@eatout.co.ke

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STARSTRUCKRnB mega star Ne-Yo was in town last month to collaborate with Africa’s hottest music acts for Coke Studio. Here’s what went down at his star studded farewell party.

SOCIAL SCENE

PHOTOSGALLERY KHATELY

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If you’re one of those people with who can’t go a day without a dose of tea or coffee, this event will be perfect for you. Over 25 tea and coffee brands will be present as well all your favourite coffee houses in Nairobi, and everything will be at a discount! Get to sample lots of hot beverages coupled with fun activities for you and your kids. Tickets go for Ksh 300 for adults with free entry for children under 12.

TEA OFF!

EVENTS

#PIZZAFEST

GET FIT

2 for 1 deals on pizza & beer for a whole week!

Prepare to sweat it out and get in shape at the BOOTCAMP at Tribe

Feeling cold? Grab a mug and head to the Tea and Coffee Festival: Golf Edition

It doesn’t get any better than this! The first ever Nairobi Pizza Festival is coming to a restaurant near you. From 5th to 9th October, you will be treated to a special 2 for 1 deal on pizza and Carlsberg beer at at the city’s top Pizzerias! Check out www.nairobipizzafestival.com.

Need to get your mind and body in shape? Grab your gym gear and get ready to rumble at the BootCamp at Tribe on 12th September from 9.30 am to 1.30pm. Join Aarti Chandarana and Shiv and Frankie from Just Gym It for a day of fitness, health talks and nutritional snacks. Let go of all that mental and physical stress in the most invigorating way possible. Tickets go for only Ksh 3,500.

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KOROGAFEST

The 8th edition of Koroga Festival took place at the Arboretum Gardens and was headlined by South African powerhouse trio, Mi Casa, who definitely know how to keep a crowd on its feet. What’s more, they ultimately revealed that Kenya is officially their favourite country to perform, so rest assured that they’ll return.

SOCIAL SCENE

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“Think of a cut of beef as a piece of fine wood: the marbling, the texture, the grain, you have to pay atten-tion to the details if you really want to understand its worth”. Brilliant Mathelumusa, head sommelier at Nairobi’s Capital Club, is giving me an impromptu masterclass on the secrets of aged beef. I look up, struggling to tear my eyes from the attractive sirloin steak that has just been placed in front of me; I need to pay attention to this.

It is any steak-loving, food-writing person’s wet dream to be sent on assignment to taste one of the best cuts of beef in town. Capital Club, an exclusive Westlands private mem-bers’ establishment, serves an aged Morendat farm steak, which is held in high esteem by all those lucky enough to have sunk their teeth into it. Seeing that over the past few months I have become fascinated by the concept of aged beef, this opportunity couldn’t have come at a better time.

I have long been familiar with the premise that a superior cut of beef is one that has been hung out to dry in a refrigerated room for a week or two. During this process, known as dry-aging, enzymes break down the

muscles and tendons to make the meat more tender while the evapora-tion of water concentrates its flavour. I had no idea, however, that there was a whole range of prized moulds that populate the surface of the meat as it slowly dehydrates. Although the moulds are shaved off before they are sent to the butcher’s block, they are a key driver when it comes to giving a good steak a superior umami flavour.

“Ageing is the process of getting rid of any excess water and blood in a carcass”, explains Ceaser Mutuku, head butcher and supervisor at Morendat Farm. “The longer it hangs the more tender and marbled it becomes”.

Turns out that marbling is a key word to use when describing your steak. You may be forgiven, however, if you are not quite clear on what this is. Think back to the last traditional nyama choma you ate: how long did it take you to chew each individual bite of well cooked meat? Did it taste like the cow had lived a life of luxury, or had it marched from pasture to pasture, developing bulging muscles in the process of searching out a nice patch of grass? A lazy cow is a fat cow and at the end of its life, a fat

BETTER WITH AGE

PRODUCER TO PLATE

TEXTKATY FENTRESS

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Katy Fentress is on her dream assignment as she visits Nairobi’s Capital Club to sample Kenya’s finest Morendat dry-aged beef.

cow that has failed to develop any muscles, will inevitably be a tender cow. Today, streaks of fat distributed in marble-like patterns within the lean sections of an aged cut of beef, are increasingly sought after by restau-rateurs and diners alike. This point is underscored by Mutuku, who points out that all “Morendat breeds are entirely cornfed and our steeds are zero grazed. We prefer to keep them in feedlots to reduce the stress of walking for long distances”.

There is a bit of a debate currently raging over whether ageing beef for more than twenty days really is necessary, or whether it is just a new trend used by restaurants to charge exorbitant rates. The jury is out as to whether describing a steak as tasting “funky” or like “blue cheese” is necessarily positive. According to an article published at Iowa State University: “aging beyond 28 days results in little benefit to enhanced palatability.” Yet this hasn’t stopped restaurants in the US from serving 75, 90 and in one restaurant 140 day aged steaks.

“We usually age our meat for 21 days” answers Mutuku, when I enquire about the Morendat farm dry

aging process. “Recently however”, he adds,”we have begun extend-ing that to 28 days as requested by some of our customers”. As I deftly cut through the grain of my steak, I try to bite down on it like a professional would. I imagine I should chew slowly, gently savour-ing the flavours that are released in my mouth. I’m getting juicy bites concealed under a slightly charred taste from the griddle. Nothing about what I am eating reminds me of blue cheese, but in no way does this undermine my appreciation for this succulent slab of meat; it’s infinitely more tasty than anything my local butcher would sell me. Mathelumusa seems to have lost interest in the masterclass and is instead telling my dining companion all about Cham-pagne.

It will probably be a while until the 90 day dry-aged beef trend fully hits Kenya. This is not necessarily a bad thing as jumping on trendy band-wagons is not always wise. The fact, however, that farms like Morendat are putting increasing amounts of love into the aging of their steeds, is undoubtedly positive. I say, better to eat a nicely aged steak once every so often than eating tough nyama stews every week.

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Ageing is the process of getting rid of any excess water and blood in a carcass

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I’m trying to recollect the first time I heard of umami. My guess is that it would have been as a teenager through my younger brother Franck, who by the age

of twelve was a huge Japano-phile and would use any excuse to be able to wax lyrical about how superior Japanese culture was. If memory serves, it all came to a head one day when I was talking about the evils of monosodium glutamate (MSG).

“You don’t know the first thing about MSG,” my brother shot at me with a condescending look. “Do you, for example, know what umami is?”

“Do tell,” I replied; the sarcasm thinly veiled from my voice.

“Umami is the fifth taste. You have salt, sweet, sour and bitter and then you have umami,” he elucidated, knowingly. “The Japanese have known about it for centuries”.

Franck then proceeded to launch into a detailed explanation. He informed me that civilisations across

the world have been enjoying umami flavour for ages and that an early example of this could be found in garum, a fermented rotten fish sauce that the ancient Romans were absolutely bonkers about. Other notable examples are the flavours released by cooked meat (think of a rich beefy broth), parmesan, mushrooms, soy sauce and everyone’s favourite love-to-hate ingredient: marmite.

There is a great paper written by one Jordan Sand called “A History of MSG”. I suggest you Google it. In brief, the paper recounts how the term umami was invented in 1908 by a Japanese scientist called Ikeda Kikunae, who isolated an ingredient in sea kelp and went on to create MSG as a result. In the decades that followed, corporations across the world battled to get the ingredient into our food whether by courting housewives (in Japan), making it a symbol of the people (in Taiwan

and China) or simply marketing it to industrial food producers (in the USA). The article describes how the product went out of favour sometime in the late 1960s when people began to get concerned over the additives hidden in their food, and how there has been a recent marketing campaign aimed at separating the concept of naturally-occurring umami from the mass produced white powder.

Personally, I am not utterly averse to the odd bit of MSG here and there. I prefer not to sprinkle it on my food - as is often the case in the far East, but instant noodles would be nothing were it not for the hearty dose of MSG contained therein. My interest in umami, however, lies most strongly in one specific constant in my life: the Bloody Mary, a vodka infused tomato beverage which you simply either love or hate.

It took me years to figure out that umami played an important role

5TH TASTE Let it be said that

life would be dull without umami.

when it came to balancing out the savoury, spicy and sweet flavours of a perfect Bloody Mary. What began with a Bloody Bull (that would be a Bloody Mary mixed with beef bouillon) sipped on a trip to Florida in my twenties, mutated over time into an obsession with pancetta (cured Italian bacon) infused vodka (recipe available on demand) and more recently the addition of colatura di alici (a southern Italian reinterpretation of the Roman garum) into the mix. I am constantly on the lookout for new and inventive ways to inject rich umami flavours into my favourite Sunday drink and, as a result, people have commented that I never make the same Bloody Mary twice.

Let it be said that life would be dull without umami. If you don’t believe me come round one of these Sundays and try one of my Bloody Marys.

Umami, coined from Japanese and also known as ’the fifth taste’, refers to a taste sensation that is either meaty or savoury.

MY LIFE AS A FOODIE

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Anyiko Owoko, 28, is Sauti Sol’s publicist and the host of Grapevine on KBC. She has a knack for

fashion, writing, food and a great cup of coffee.

How do you take your coffee? White, but if I’m working late, black.

Favorite pastry? Chocolate croissant.

What do you enjoy most about coffee? Coffee has its own personality,

DORMANS KAHAWADIARIES

and people who don’t take it won’t understand this. There are so many types, and each just makes you feel different!

What’s the first thing you do in the morning? I make myself a mug of coffee then play some loud music. My neighbours must hate me! I only have a proper breakfast much later in the day.

How did you feel when the video you shot of Obama dancing with Sauti Sol at State House went viral? That was a big accomplishment

HOW I TAKE MY COFFEE WITH ANYIKO OWOKO

Drop by your nearest Dormans Coffee Shop at Junction • Village Market • AirKenya Like us on Facebook @DormansCoffeeShops

TOFFEE MUFFIN PUDDING

You’ll need:• Custard• 3 large Dormans toffee

muffin (Ksh 220 each) cut into ¾ inch slices

• 2 bananas cut into ¼ inch slices

Instructions:1. Set aside 2 muffin slices for

crumbling on top2. In a glass, layer the muffin

slices, banana slices and custard

3. Crumble the reserved muffin slices on top

4. Cover and refrigerate for 2-4 hours before serving

COFFEE

TEXTFRED MWITHIGA

for us. It was my first viral video so it felt great. It got featured on a lot of international media outlets that I look up to, and they were calling me to ask if they could use the clip!

What’s the best part about working with Sauti Sol? I like the fact that I am working with my friends and we have an understanding. We are like a family and I love to see them do well. I want to showcase their potential individually and show the world just how talented they are.

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The third edition of the Taste Awards took place at the dusitD2 Nairobi, where restaurant & bar owners, managers, chefs, mixologists and Nairobi’s movers and shakers turned out to celebrate the very best of Kenya’s bar and restaurant industry.

TASTEAWARDS

TASTE AWARDS SPECIAL

Sponsors & Partners

TASTE AWARDS SPECIAL

1. Andre Beyers (Nederburg), Chef Doxis Bekris (Fairmont), Mikul Shah (Founder - Taste Awards) and Denis Ochanine (Pernod Ricard).

2. Taste Awards MC Bonney Tunya (CNBC Africa)

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3. Sogi Vaknin receiving the most popular Continiental award for Artcaffe.

4. Sauti Sol and fans.

5. Chef Roy Kinyua (Serena), Chef Mohsine Korich (Pango) and his wife, and a friend.

6. June Gachui giving a performance.

7. Shreya Karia (Co-founder-Taste Awards) and Martin Dunford (Tamarind).

8. Eric Wainaiana giving a performance as the 12 gold restaurants are awarded.

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9. Jireh Jalipa(Taste) and Brilliant Mathelumusa (Capital Club).

10. Kamal Kaur and Vikaash Pattni of East FM.

11. Soni Adriance (Blogger) and Adel Ajaeldy (Pernod Ricard).

12. Michael Metaxas (Dusitd2), Susan Wong (Capital Lifestyle) and Chris Kirubi (Capital Group).

13. Devna Vadgama and Michelle Slater of EatOut Kenya.

14. Aziz Mussaji and Wanyna Wyna (Ole Sereni).

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TASTE AWARDS SPECIAL

16. Somoina Kimojino (Radio Africa) and Rupen Samani (Viva Global).

17. Annabel Onyango (Yummy), Ami Shah (I AM I), Karen Lucas (Blogger).

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18. Fridah Gumba, Anne Kisang, Katy Fentress, Wendy Watta and Fred Mwithiga (EatOut).

19. Sankara Nairobi team receiving an award for Mixologist of the Year

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20. Meera Karia (Viva Global) hands an award to Nairobi Java House for most popular coffee house.

21. Food bloggers Jayson Mbogo and Sheila Rabala.

22. The stunning Rouge Deck of Dusitd2, where the afterparty was held.

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The biggest names in Nairobi’s food & beverage industry had the enviable task of selecting the nominees for Taste 2015.

THEJURY

The past year has seen the rise of fabulous new establishments that have fast grown to become favourites, and our seasoned go-to spots have also upped the ante by coming up with innovative concepts that sure did catch our attention. With over a hundred establishments having been nominated this year, however, one might wonder...just how was the shortlist arrived at?

The answer lies in the ‘Taste The

Best Workshop’. This was an invite only forum where various food connoisseurs, beverage specialists and other people of note gathered to give their input during the half day workshop headed by industry experts. Nominees were selected using a voting process by the panelists, with grading being based on criteria like exceptional food and service, great entertainment, a broad beverage selection and ambiance. If you’re

wondering how practical these are, just check out the reviews on eatout.co.ke and you will discover that even consumers use these very criteria to judge which spots are great or not.

It didn’t all end at the workshop, however. While the results from the session did form the basis of the nominees and winners in the prestige/gold section, they were first fully audited by the official auditing partner, BDO East Africa.

TASTE AWARDS SPECIAL

Taste Awards2015 Judges

• Adelle Onyango, Radio Africa Group, Radio Host.

• Alex Kavita, Mixologist (Mixologist of the year 2013 winner).

• Andrew Christon, Capital Club, GM.

• Azam Samanani, Hoggers, MD.

• Bonney Tunya, CNBC Africa, Presenter.

• Brilliant Mathelumusa, Capital Club, Sommelier.

• Ceaser Mutuku, Kenya Nut Company, Executive Chef.

• Edward Johns, Whisky Club Kenya, Chairman.

• Eric Wainaina, Nederburg BA.

• Hanif Popat, Computech, Capital Club F&B committee.

• Jackson Biko, Yummy columnist.

• Jeff Baker, Capital Club, Executive Chef.

• Jeniffer Njoka, Pernod Ricard, Events Coordinator.

• Kabeyu Katuga, Pernod Ricard, Brand Ambassador.

• Kelvin Wanjira, Nederburg Brand Manager.

• Kobi Kihara, NTV AM Live, Host.

• Lauren Henderson, Garnish, Director.

• Michelle Slater, EatOut Kenya, GM.

• Mikul Shah, EatOut Kenya, Director.

• Nelson Aseka, Pernod Ricard, Whisky BA.

• Nyawira Kibui, 63 wines, Owner.

• Paul Nagelkerken, Nestle, Beverage Business Manager.

• Phillipe Cauviere, Wines of the World, Director.

• Ritesh Doshi, Naked Pizza, CEO.

• Rose Munene Ruhiu, BAT, Area Head of Strategy & Planning.

• Sasha Mutahi, YMR Integrated, Partner.

• Sheila Mwanyigah, NTV- AM Live, Host.

• Susan Wong, Yummy Columnist.

• Vishal Aggarwal, Garnish, Capital Club F&B committee.

• Wanja Mwangi, Wrigley,Corporate Affairs Manager.

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CHEF PROFILE

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TEXTWENDY WATTA

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dishes.“When I cook, I draw from the

traditions of where I’m based at the moment and like to use local ingredients so it resonates with the people but has this modern twist,” says Doxis. “In Kenya, the quality of meat and vegetables is very good. In fact, when I went back to Greece, I realized that in the market, all the green beans and great avocados were from here. You have such treasures in Kenya!”

“At the Norfolk for instance, you will find a lot of Kenyan stuff on the menu, only with a different approach. Guys are very open minded and appreciate it.” he adds. When he cooks away from work, however, Doxis keeps clear of the food you would typically find at five star hotels. In fact, his favourite thing from Kenyan cuisine is the mutura sausage. He also likes nyama choma, but would rather skip ugali.

“Why?” I ask. “ Is it because it is dry?”

“ It’s very dry!”“But if you have it with some nice

stew then it should be fine…”“Yes, but I don’t cook stews very

much. I prefer grilled and barbecued dishes.”

Chef Doxis reveals that he is 39. He could pass for 10 years younger, and perhaps the only giveaway is the touch of grey on his goatee. But grey hair is trending in the fashion world right now.... Someone pops

in to inform him that he is urgently needed by the judges. We have only been talking for 5 minutes, and I

cannot let him leave without asking about his sleeve tattoos. I bet he’s tired of responding to that question in interviews.

“Every single one has a story!” he responds enthusiastically. “I get one from wherever I go. I’m exploring Kenyan tribes to see if they have something special so I can get the pattern and make it into a tattoo.” Are they just on his arms? I wonder out loud. Doxis rips off his shirt (no, not Hulk Hogan style) and I spot some on his chest. He says he has quite a few around his body. And

For all his prowess in the kitchen (his grilled rump steak and vanilla pannacotta were sure crowd pleasers), Chef Doxis Bekris may well be the coolest Taste Chef Of The Year so far.

TOP CHEF

I bet Doxis Bekris would charm the pants off Donald Trump. Too soon? Well, this Group Executive Chef at the Fairmont Group of Hotels is just so darn personable! I am looking at the top of his long hair (because I am a giant in my high shoes, but also because he is relatively short) which is loosely tied into a ponytail as he leads me through the Pango Kitchen where a few minutes earlier, there had been quite the frantic cook-off for the chef of the year 2015 award. A cook-off so intense it was like something out of a Top Chef episode, only, the air wasn’t punctuated by the smell of steak on the grill and Gordon Ramsay shouting expletives. We initially chat about everything from the competition to his love for the gym and water sports like kitesurfing which take him down to the coast quite a bit.

Originally from a beautiful Island called Paros (with its abundance of fresh fish and seafood) in the south of Greece, Doxis reveals that like most chefs, his passion developed from his mother’s love for cooking and his consequential love for food. It is this passion that has for the past 15-20 years seen him work all over the world in places like Dubai, New York, Italy, Japan, Zambia, Zurich and now Kenya where’s he’s currently been for a year. Seeing as he likes to explore different cultures and their culinary traditions, a lot of influences from his travels translate to his

then it is time for him to dash to the kitchen and for me to pin down another chef for an interview.

Winners:Doxis Berkris (Tatu) - 1stMohsine Korich (Pango) - 2nd

Finalists:Anton Gasnier (Soi) Joseph Anusu (Tamarind) Roy Kinyua (Mandari)

Judges:Jeff Baker (Capital Club)Eric Wainaina (Nedergburg BA) Susan Wong (Yummy Columnist)Paul Nagelkerken (Nestle)

Chef Doxis has worked all over the world from

Dubai, New York, Italy, Japan,

Zambia, Zurich and now Kenya.

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This month's recipes saw Doxis Bekris bag the Taste Chef of the Year 2015 Award, after an intense cook off with some of the best chefs Nairobi has ever seen.

RECIPES

31.Winemaster’s Reserve Cabernet SauvignonIt’s delicate oak spice tannins pair well with the grilled rump steak.

GRILLED RUMP STEAK WITH SPIDER BEEF TARTAR, AVOCADO SALAD, FENNEL PUREE, SWEET POTATO CHIPS AND BUTTERED PAK CHOY

INGREDIENTS

Rump Steak

180 grams fresh rump

steak

20 ml olive oil

1 fresh sprig of thyme

1 fresh sprig of

rosemary

Maldon salt/ freshly

ground black pepper

to taste

Spider beef tartar

50 grams spider beef

cut in small cubes of 2

by 2cm

Juice of half lemon

5 chives (finely

chopped)

5 grams whole grain

mustard

5 ml low sodium soya

sauce

freshly ground black

pepper to taste

Avocado salad

50 grams avocado

peeled and roughly

chopped into cubes

Juice of half lemon

1 medium sized tomato

(chopped in fine cubes)

1 sprig of fresh

coriander (finely

chopped)

½ small red chilli

(finely chopped)

1 small spring onion

(finely chopped)

Fennel puree

1 whole large fennel

bulb

20 grams whole grain

mustard

250 ml fresh milk

50 ml chicken stock

1 garlic clove

50 grams soft butter

Maldon salt/freshly

ground black pepper

to taste

Sweet potato chips

½ sweet potato peeled

and cut into fine strips

(Julienne)

Maldon salt/freshly

ground black pepper

to taste

Duck fat for frying

Buttered Pak Choy

4 leaves of pak choy

10 grams of butter

20 ml of chicken stock

Maldon salt/Freshly

ground black pepper

to taste

Method

Rump Steak: Rub the cut with olive oil and herbs, season with salt and pepper, grill at high temperature for 2.5 min on each side.

Spider beef tartar: Mix the meat with all ingredients and let this marinate for 5 min.

Avocado salad: Mix all ingredients into a bowl then let the salad set for 5 min in a chiller for all the flavours to combine.

Fennel puree: Boil the fennel in the milk together with the garlic clove. Once fennel bulb is soft, remove from the milk and blend

with the chicken stock till a smooth puree is formed. Transfer this puree into a pan and simmer for 5 min. Add the whole grain

mustard and butter, turn off heat, season to taste while stirring.

Sweet potato chips: Fry in the duck fat till golden and crispy then season to taste.

Buttered pak choy: Dip the vegetables in boiling water for 1 min then immediately transfer to hot pan with the butter and

chicken stock. Cook for another minute, season and serve on the side with the rest of the dish.

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VANILLA BEAN PANNACOTTA WITH SWEET VEGETABLES AND CHOCOLATE CRUMBLE

INGREDIENTS

Pannacotta Cream

500 ml fresh milk

500 ml double cream

1 fresh vanilla pod

175 grams caster sugar

6 (30 grams) gelatin leaves

Sweet vegetables

2 baby beetroots

1 turnip

4 cherry tomatoes

2 baby carrots

500ml water

400 grams sugar

250ml apple cider

4pcs star anise

Chocolate Crumble

100 grams all-purpose Flour

100 grams cocoa powder

50 grams sugar

100 grams soft butter

Balsamic Syrup

100 ml Balsamic Vinegar

50 grams Demerara (brown) sugar

10 grams cold butter

RECIPES

Winemaster’s Reserve Sauvignon BlancIts herbaceous flavours pleasantly balance out the sweetness of this vegetable dessert

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Method

Pannacotta: Add cream, sugar and vanilla pod to milk and bring mixture to a boil. Turn off heat, add gelatin leaves, mix well and let this rest for 5

min. Strain this mixture through a fine sieve and pour into a container. Chill for about an hour till it becomes firm, soft and creamy.

Sweet vegetables: Peel and cut the vegetables (except tomatoes) into quarters. Bring them to a boil in water with the apple cider, sugar and star

anise. Let this simmer for about an hour until soft but not mushy. The vegetables will get sweet and sour from the sugar and apple cider, while

the star anise will give them a distinct pasty flavour.

Chocolate crumble: Mix all ingredients into a bowl. Spread this dough in pieces (soft crumbles) on a baking tray, cover with baking paper and

bake at 160C for 25 min. Remove from oven and let it cool.

Balsamic syrup: Put all ingredients in a small pot and bring to a boil till reduced to ⅔ of its original quantity.

This will make it thick, sweet and sour.

To serve, remove the pannacotta from the chiller. Place the chocolate crumble (crumble the biscuit) around the cream and place the sweet

vegetables over it. Garnish with cherry tomatoes, fresh mint leaves and icing sugar, and serve with balsamic syrup.

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Twelve restaurants in Nairobi have definitely offered guests excel-lent experiences in 2015. Rated by personas of note, food connoisseurs and beverage specialists at the Taste the Best Workshop, Nairobi’s top

How do you define excellence? When I think of that term, I think of the refusal to adopt a half-hearted attitude or perspective about life, the urge and ability to reach or even surpass one’s full potential, and striving to be the absolute best at whatever one may set out to do.

GOLDAWARDFORBESTRESTAURANTS

12 restaurants listed below were evaluated on criteria such as: food, beverage, service, ambiance, ameni-ties and entertainment based on the benchmarks set by the international standard AAA Five Diamond Rating.

TASTE AWARDS SPECIAL

TEXTSUSAN WONG

BAMBOOZen Garden, Spring Valley.Pan-AsianBamboo is one of the few restaurants in Nairobi that takes you through a quick journey of Asia with a fusion offering of Chinese, Thai and Japa-nese cuisine at a beautiful property surrounded by lush gardens. The care that has gone into presenting the food is matched in ensuring each dish is well-balanced in flavours. I always look forward to the simple classic: Chicken in Chili and Basil with Jasmine Rice.eatout.co.ke/bamboo

CARAMEL ABC Place, Waiyaki Way.AmericanOne of Nairobi’s swankiest spots that opened in 2014, Caramel offers modern takes on American clas-sics like Mac and Cheese, and pays exceptional attention to service. An evening at Caramel should always include the Dynamite Shrimp, which are crispy and meaty in texture with a little bit of zing to chase the light dressing; and the well-seasoned Pommes Frites. The creamy Risotto also often makes it to my table as well.eatout.co.ke/caramel

GRAZESankara, Westlands.SteakhouseThe newest steakhouse in Nairobi fires their meat in a Josper oven and offers diners a New York-style ex-perience through ambiance and well-seasoned caramelized crusts. Never has aged steak tasted so consistently true in Nairobi. Your choice of cut arrives with a side of delicious, nutri-tious and underappreciated bone marrow. The browned breadcrumb topping gives the slightest resis-tance; but the marrow underneath will literally melt in your mouth, almost instantly, like the lightest mousse ever created. eatout.co.ke/caramel

JIKOTribe Hotel, Gigiri.InternationalJiko’s modern sophisticated am-biance matches the beautifully executed food. Incredible artistry is usually shown in plating and also the use of carefully grown fresh ingre-dients. The delicate and decadent pastries often cross my mind, but my most memorable meal at Jiko was a rich fillet of salmon, grilled with a simple soy sauce and brown sugar marinade highlighted with hints of lemon. The skin crackled when I cut into its moist flesh.eatout.co.ke/jiko

MANDHARISerena Hotel, CBD.InternationalThis popular fine dining restaurant welcomes guests with its elegant interiors and uniquely serves some extremely delicious healthy options including those cooked without oil or salt. Named after the hotel’s spa, Chicken Maisha, is a simple chicken cooked in broth dish. However, the clever use of lemon juice and lemon-grass completely changes its simplic-ity into hushed brilliance. Mandhari has also been offering elevated fine dining versions of Kenyan classics such as Matumbo (tripe) during their Kenyan-themed buffets.eatout.co.ke/mandhari

PANGO BRASSERIEFairview Hotel, UpperHill.FrenchHaving been named one of the best restaurants in Kenya in the past, Pango consistently offers an exceptional fine dining experience. The menu is mostly French with some Moroccan inspiration thanks to its chef’s heritage. If you’re a fan of molecular gastronomy, expect to find beetroot caviar and other delicious edible applications on theatrical plates. Sitting above one of Nairobi’s most extensive collections of wine, pairing each course with a different bottle is just part of the fun.eatout.co.ke/pango

SEVEN ABC Place, Waiyaki Way.SeafoodSeven is one of the very few places in Nairobi that tackles the finest fish sourced from the Indian Ocean. Whether pan-fried in butter with fresh basil, cooked in a traditional Gujarati masala or slathered with a garlic white wine sauce – Seven’s prawns will stay with you for a while. If oysters on the half shell are avail-able, don’t think twice.eatout.co.ke/seven

SOIDusit D2, 14 Riverside.ThaiSOI brought contemporary Thai cuisine to Nairobi and continues to challenge palates with its fresh takes on classics. The contemporary home-ly ambiance is what SOI is all about; fuss-free and no pretense – a place where one can indulge in the exotic and refreshing flavours of Thailand undistracted. With coconut cream specially imported from Thailand, you will surely enjoy the classic Tom Kha, which looks elegantly simple but packs a punch when it comes to aroma.eatout.co.ke/soi

TALISMAN320 Ngong Road, Karen.European, Pan-AsianTalisman is a touch of tranquil-ity, comfort and home in Nairobi. It combines the coziness of the indoors with the natural beauty of the outside. The Feta and Coriander Samosas have been a staple on the menu for years, but regulars still crave its savoury, creamy and bright refreshing filling. If you’re feeling more adventurous, try the home-smoked dishes such as the Smoked Ostrich Carpaccio with Rocket – rich and full of strong flavours.eatout.co.ke/talisman

TAMARINDKaren Blixen, Karen.Continental, SeafoodLocated at a historic property, the menu is as classic as its surround-

ings. Tamarind is one of the most iconic restaurants in Kenya having served luminaries such as President Obama at their former CBD location when he was a visiting senator. Their Mangrove Oysters may be small in size but make up for it in taste! Whether grilled with garlic butter and coconut in their Mambrui style or simply on ice – this is a must-have appetizer. The Hibiscus Flamed Sea-food is always memorable with its lightly flamed tuna, calamari, prawns, octopus served with a rhubarb, hibiscus dressing and finished with a sprinkling of pine nuts.eatout.co.ke/tamarind

TATU RESTAURANTFairmont The Norfolk, CBD.Steakhouse, EuropeanThe flagship restaurant of Norfolk, Tatu first began as a steakhouse and has since incorporated contempo-rary interpretations of their classics. Table-side Ceasar Salad is still a crowd pleaser. My newest favourite is the Greek Salad re-invented with local tomatoes, cucumber, onions and peppers, Greek feta cheese and Kalamata olives whimsically placed on a bed of light mousse finished with fresh Greek yoghurt. These ingredients sprout off of the plate resembling an edible garden.eatout.co.ke/tatu

URBAN EATERYDelta Towers, Westlands.Multi-cuisineUrban Eatery incorporates six dif-ferent restaurants and bar in one modern space, which ensures there’s always something for everyone, even for the most picky palates. The amount of choice is what sets Urban Eatery apart from its peers. If you look hard enough, you’ll always find something that appeals to your specific mood.eatout.co.ke/urban-eatery

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You’ve been there, made memories and probably had a bit too much to drink, but there is no denying that you had a great time!

Presented alphabetically, here are winners of the Taste 2015 Gold Award for Nairobi’s Best Bars.

GOLDAWARDFORBEST BARS

TASTE AWARDS SPECIAL

TEXTFRED MWITHIGA

BREW BISTRO

BAR & LOUNGEPiedmont Plaza, Ngong Road.

Renowned for its quality draught beers, gourmet burgers and upbeat atmosphere, Brew Bistro is one of Nairobi’s most popular nightspots. Whether you’ll be building your own burger or indulging in a chilled kifab-ock, you’re always in for a great time whenever you swing around.eatout.co.ke/brew-bistro

EXPLORER TAVERNOle Odume road.

Started by a group of whisky lovers, this tavern has continued to attract a host of whisky enthusiasts through their impressive single malt collec-tion and lively ambiance. With new jack swing playing in the air and some Chivas Regal in your glass, you’re in for a great night. eatout.co.ke/explorer-tavern

THE GALLERY AT SANKARAWoodvale Grove, Westlands

This is a must visit for budding wine enthusiasts and connoisseurs alike. Their two spectacular wine walls and gourmet patisserie displays provide a visual experience to the wander-ing eye, creating a lasting impres-sion. Their extensive wine list and exclusive ambiance will keep you coming back.eatout.co.ke/gallery

GIPSYWoodvale Grove, Westlands

With three bars and one restaurant under one roof, you’ll be spoilt for choice. If you’re after a low-key night and some shisha, check out the Crimson Lounge. The Gipsy Bar has a Spanish appeal to it while The Boxer Bar is perfect for a boy’s night out, with live sports matches aired often.eatout.co.ke/gipsy

HAVANA Woodvale Grove, Westlands

Havana’s artistic ambiance coupled with their funky music makes for a night to remember. The popular bar doubles up as a restaurant and serves up a delightful pepita crusted snapper. Should you be in the mood for a drink or two, try their dark and spicy cocktail.eatout.co.ke/havana

JUNIPER KITCHENMuthangari Drive, Westlands

If you’re a sucker for gin and a unique outdoors experience, you’ll strike gold each time you pop here. Never short of interactive events, the Juniper Kitchen has attracted a vast following over a short period. Whether you’re enjoying your favorite brew at their rustic garden or cozying up by a fire in the house enjoying a stormy margarita, you’ll feel right at home.eatout.co.ke/juniper

LEVEL 8 AT BEST

WESTERN PREMIERArgwings Kodhek Road, Hurlingham

This is a chic, modern and swanky lounge that anyone can enjoy. With sweeping views of Nairobi, a great selection of alcohol and cocktails, Level 8 makes for a great place to relax after a hard day at work. Their big screens make it perfect when catching up with the boys over a few beers and chicken wings as you watch the live sports matches. eatout.co.ke/level-8

MERCURY BARAbc Place, Waiyaki Way, Westlands

This place is great for a night out with a group of friends over amazing cocktails and delicious tapas. The lively, electric atmosphere is one that is certain to wash your worries away. Perfect for large groups, the Mercury Lounge has themed nights for every day of the week, making

sure you’re always covered should you ever feel the need to let loose. eatout.co.ke/mercury

NESTTribe Hotel, Gigiri

Once you immerse yourself in the Moroccan themed ambiance of The Nest, you might not want to go home. Couple that with their signature martinis, special shisha flavors, great crowd and funky music and you’re in for a grand time. If you’re looking for a place to socialize and connect with new people in a relaxed setting, this place has it all. eatout.co.ke/nest

QUE PASAKaren Shopping Center

Their well stocked bar will play the perfect host if you find yourself in need of a glass of wine, whisky or a carefully prepared cocktail. Their frequent wine and whisky pairing events are perfect for an evolving foodie or a veteran. Surround your-self with the best Karen has to offer.eatout.co.ke/que-pasa

SARABI POOL AND

SUPPER CLUB AT SANKARA Woodvale Grove, Westlands

You will love it for its great view of the Westlands skyline. Whether you’re enjoying shisha with friends or their electric cocktails as the day comes to a close, you’ll be far from the hustle of the city. Make sure you try their fantastic tapas-style dishes. eatout.co.ke/sarabi

ZING AT DUSITD214 Riverside Drive.

The vibrant central bar and bistro style terrace of the chic Zing Bar is perfect for lively crowds. They have quite the wide range of wines and champagne. Indulge in their fun cocktails as you catch up with your colleagues or get to know someone new on a date.eatout.co.ke/zing

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MIXOLOGY

Sankara’s Yeri Randu takes home thecoveted 2015 ‘Mixologist of The Year’

HOTSHOTS

When I walked into the Zing Bar at DusitD2 Hotel for the Absolut Mixologist of the Year competition, the three judges were perched on bar stools by the counter looking on as Benu Kundra mixed up his first cocktail with such flair and finesse that I knew we were all in for quite the show. And no, not just because of all the fantastic cocktails I knew I was about to down.

The premise of the competition was simple; each of the six finalists were making two cocktails. The first was one of their choosing while the second was made using a mystery box containing Absolut flavours like citron, mango, raspberry and peppar, with a dash of monin flavoured syrups for that extra zing. With the clock ticking and someone at hand to keep announcing how much time was left, there was no better way to test the efficiency, skill, presentation, product knowledge, showmanship and creativity of all the contestants.

Along with Alex Kavita (Mixologist of the year 2013 winner) and Lauren Henderson (Director at Garnish with over 15 years experience in the Wines and Spirits industry across the world) was Nelson Aseka (head of PR and Brand Education Manager at Pernod Ricard Kenya) as the judges. Nelson reminisced that before 2006, you would find a lot of bartenders who just knew how to mix drinks but fast forward to today and they had taken their art to another level with such flair and self-expression that he believed that these six finalists could compete in a global setting. As Alex

TEXTWENDY WATTA

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aptly put it “This is a momentous time for Kenyan mixologists to re-invent the scene, raise the bar and showcase the very best of their talent. We will be looking for that one finalist who standouts not just in their skill but also their personality and originality to be crowned the winner”.

While Yeri Randu prepared to tackle his mystery box, Lauren and I chit chatted about how most of the cocktails we had sampled that afternoon had been customized for the Kenyan consumer, and it’s no secret that we generally have an affinity for sweeter drinks. Despite being sweet, however, they were really well balanced. I have quite a few standout cocktails from the competition that would make me drive over to certain establishments just to have the mixologists whip up for me. Forget athletics...Kenya is well on its way to being known for mixology!

Winners:Yeri Randu (Sankara) - 1stBenu Kundra (Brew Bistro) - 2nd

Finalists:Dennis Olonyi (dusitD2) Luckman Oyebode (Caramel) Philip Gaza (Mercury)Wilberforce Ochanda (Juniper)

Judges:Alex Kavita (2013 champion)Lauren Henderson (Garnish)Nelson Aseka (Pernod Ricard)

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Most Popular ItalianMediterraneo - WinnerTrattoria - Runner Up

Most Popular Continental Artcaffe - WinnerEagles Steakhouse - Runner Up

Most Popular East AfricanCarnivore - WinnerOle Polos Country Club - Runner Up

Most Popular IndianHaandi - WinnerOpen House - Runner Up

Most Popular Pan AsianZen Garden - WinnerBar Asia - Runner Up

Most Popular Speciality Cuisine Fogo Gaucho Churrascaria - WinnerFireplace - Runner Up

PEOPLE’SCHOICE

Boy did the votes fly in! Over 15,000 foodies voted in this year’s Taste People’s Choice Awards. Here are your winners:

TASTE AWARDS SPECIAL

PRESTIGE CATEGORY

Rising star of the yearLesiamon Sempele, Sankara Nairobi.

Best ServiceRestaurant: Caramel Restaurant and LoungeBar: Mercury ABC

Best Wine ListThe Gallery, Sankara NairobiAsmara (Runner up)Brew Bistro (Runner up)

Most Popular FranchiseKFC - WinnerGalitos - Runner Up

Most Popular Vegetarian Chowpatty - WinnerArtcaffe - Runner Up

Most Popular Cafe or Coffee HouseNairobi Java House - WinnerArtcaffe - Runner Up

Most Popular Hotel Easy Dining Cafe Villa Rosa - WinnerGolden Spur - Runner Up

Most Popular Bar in a Hotel Water Hole @ Ole Sereni - WinnerSarabi @ Sankara - Runner Up

Most Popular Cocktail Bar Brew Bistro & Lounge - WinnerMercury Lounge - Runner Up

Most Popular Nightout Venue K1 - WinnerBrew Bistro & Lounge - Runner Up

Restaurant at the Coast Tamarind Dhow - WinnerAli Barbours - Runner Up

Bar at the Coast Forty Thieves - WinnerBobs Bar - Runner Up

Newcomer of the year Urban Eatery - WinnerOcean Basket - Runner Up

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WINE CHIC(K)

I got to the Taste Awards an hour late for several reasons: getting my makeup done (obviously), traffic (obviously) and changing my outfit at the last minute (obvi-

ously). All day I had planned to wear all-white- a white pencil skirt paired with a bomber jacket with eyelet detail, but as I opened the front door to leave, I changed my mind and my clothes, opting instead for a purple suit with a cluster of black rose brooches at the lapel (because menswear is my safe place).

So I eventually get to DusitD2 as guests are finishing up their cocktails and heading towards the ceremony. Making my way through the gauntlet of attendees, a glass of red Neder-burg wine in hand, this is the perfect opportunity to see what everyone

had on. So who wore what? Lifestyle Editor Susan Wong, in

her usual bespoke style, looked like a generous glass of the Merlot I was drinking, in a wine-coloured, off-the-shoulder number with retro bell sleeves- a bespoke creation by local designer Wambui Kibue of Angelsmile. Cocktail dresses seem to have been created for Susan’s body, which is a natural wonder consider-ing her job as a food writer.

EatOut Founder Mikul Shah mim-icked his relaxed demeanor at his own event in a dark tuxedo jacket, trendy knit tie and jeans. In her usual minimalist style, his artistic wife Ami Doshi Shah of jewelry label, I AM I, wore a navy jumpsuit highlighted by a statement geode neckpiece in brass; her own design.

The red ponytail bobbing up and down a few rows in front of us the entire night turned out to be Doxis Bekris, Executive Chef at the Fairmont Group of Hotels, who would eventually take the coveted award for Chef of the Year. He is olive-toned, has a cascading mane of curly hair and is covered in tattoos – all the ingredients for a culinary rockstar. I suppose that’s why he didn’t feel the need to wear anything distinctive for his special night.

Then there were the Food Bloggers: Sheila Rabala (Rabala’s Delights) showed off a plunging dé-colletage in a black tea-length wrap dress, while Karen ‘Kaz’ Lucas (OMG! What’s Happening in my Mouth!) went the opposite way in a white mini-dress and flatform sandals. Miss

With a glass of wine in hand, Annabel Onyango arrives at The Taste Awards to do what the stylist in her does best; check out what everyone is wearing.

FASHIONABLEFOODIES

Mandi (MissMandiThrowdown) was a girl after my own heart in a crop top and stretch skirt combo.

Ultimately, my best dressed of the evening was Shivani Radia Patel, win-ner in the Best Pan-Asian category for Bamboo. She wore a demure knee-length dress with a painterly print, but with a bold asymmetrical hemline that made it look like she had on a real piece of art. Her sister and business partner, Payal Patel, also displayed effortless elegance is a blush-coloured column dress. These two are a formidable force in the hospitality and style industry of Nairobi, and their fashion choices reflect their success.

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WINE PICKS

CASILLERO DEL DIABLOChileKsh 1360

Available from Viva Globalfacebook.com/viva.productline

Nose: Rich in fruits like cherries and plums with toast and coffee notes.

Palate: Strong tannins which end long, elegant and juicy.

Food pairing: Red meat, lamb ribs, spicy stews.

SPRINGFIELD WHOLE BERRYSouth AfricaKsh 3500

Available from MIAfacebook.com/miawinesandspirits

Nose: Ripe cassis, fruity plum and liquorice.

Palate: Luscious, vel-vety and juicy.

Food pairing: Port wine braised beef short ribs, simple meatballs, roasted duck breast with pecan purée.

NEDERBURGWINEMASTER’S RESERVESouth AfricaKsh 1635

Available from Nederburgfacebook.com/nederburg-ea

Nose: Blackcurrants and cherries with nuances of vanilla oak spice.

Palate: Rich and full bodied with firm tan-nins and a lingering aftertaste.

Food pairing: Beef stroganoff, winter stews and mature cheeses.

GATO NEGROSAN PEDROChileKsh 778

Available from Wines of the Worldfacebook.com/wineseastafrica

Nose: Red fruits, ber-ries, cherries and cassis with notes of sweet vanilla and coconut.

Palate: Medium-bodied with soft tannins with a long and pleasant finish.

Food pairing: Game meats, beef, lamb, pork and cheese.

1692 SPIER SIGNATURESouth AfricaKsh 1650

Available from The Wine Galleryfacebook.com/thenairobiwinegallery

Nose: Ripe fruit, cher-ries and oak spice.

Palate: Full bodied, strong tannins bursting with fruit and culminat-ing in a long finish.

Food pairing: Roast beef or lamb with gravy

This is one of the most popular red wine grape varieties grown in pretty much every major wine producing country in the world. Its origin is however traced back to France where it gained popularity due to its prominence in Bordeaux wines. Wines with this grape are

typically full bodied with strong tannins, perfect for pairing with grilled red meat.

CABERNET SAUVIGNON

TANGLED TREESouth AfricaKsh 695

Available from Slater and Whittakerfacebook.com/slaterandwhittaker

Nose: Chocolate and mocha notes layered with cassis and black-berries.

Palate: Full and fruity palate with delicate tannins and a long, lingering chocolate aftertaste.

Food pairing: Veal, roast beef, hearty stews, slow roasted lamb shank

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CASILLERO DEL DIABLOChileKsh 1360

Available from Viva Globalfacebook.com/viva.productline

Nose: Fresh and citrous with peach notes, hints of gooseberry and tropical fruit.

Palate: Gentle, round and mouth-filling with crisp acidity.

Food pairing: Sea bass ceviche and fresh oysters.

SPRINGFIELD FIREFINCHSouth AfricaKsh 1000

Available from MIAfacebook.com/miawinesandspirits

Nose: Gooseberries, green pepper and asparagus.

Palate: Fresh crisp acid-ity with hints of lemon.

Food pairing: Spaghetti with carbonara sauce, chicken shashlik, shrimp salad, fried fish.

WINEMASTER’S RESERVESouth AfricaKsh 1325

Available from Nederburg facebook.com/nederburg-ea

Nose: Melon and her-baceous nuances with fresh gooseberries and hints of figs.

Palate: Distinctive tropical fruit support a balanced palate with a pleasant lingering finish.

Food pairing: Seafood, salads, chicken, veal and other light dishes.

GATO NEGRO ChileKsh 778

Available from Wines of the Worldfacebook.com/wineseastafrica

Nose: Herbal notes and fresh tropical fruits.

Palate: Balanced acidity that accentuates the fruity mouth feel deliv-ering a long, pleasant finish.

Food pairing: Seafood, Indian cuisine, pasta, spicy sausage, cold salads, tomato sauce and goat cheese.

CLOS MALVERNE South Africa Ksh 1620

Available from The Wine Galleryfacebook.com/thenairobiwinegallery

Nose: Tropical fruits with hints of asparagus and figs.

Palate: Full and dry with well balanced acidity.

Food pairing: Mussels cooked in a creamy butter sauce, pork salad

This grape variety from France’s Bordeaux region is used in white wines and is distinctive for its green (eg lime, white peach) and herbaceous (eg gooseberries) aromas which often follow

through on the palate. Since it is widely planted around the world, it has a wide range of styles and flavors though most tend to be dry. Here are a few nice bottles for you to enjoy!

SAUVIGNON BLANC

VAN LOVERNSouth AfricaKsh 795

Available from Slater and Whittakerfacebook.com/slaterandwhittaker

Nose: Mocha, choco-late, coffee

Palate: Soft tannins and a smooth finish

Food pairing: Hearty red meat dishes, veal, lamb, barbecues, cur-ries, game birds

NEW PRODUCTS

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PHOTOSAKINYI ADONGO

UP MAGAZINE

BEACHLIFEThere is no better place to party than down at the coast, and in that spirit, Ciroc Vodka made a splash at theSwahili Beach Resort where theyunveiled Ciroc Pineapple.

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I prefer beer commercials to actually drinking beers. I have never finished a bottle of beer in my life. In fact, the last three years I have sipped beer once. I

will never repeat this before anyone, but beer tastes bitter (I sound sissy, right?). I don’t want to cringe when I eat or sip something, especially if it’s a weekend. God knows I cringe enough during the week, what with all the emails and deadlines, to cringe again on the weekend.

Friends always tell me that the taste of beer is an acquired one. I’ve never known what that means: is it that if I drunk it for a year it would soon start tasting like juice? Acquired? Is there a window for this acquisition? It’s like telling a guy, “Tony, I know this chick isn’t your type but if you take her for 300 dates, you might just like her!” I have never taken to beer.

Still, I admire chaps who drink beer. There is something about a man and his beer that says male. Men were built to drink beer. Men

were meant to take a swig from a bottle and wipe their mouths with the back of their hands. There is a lot to be said for closing a hard day pushing paper at the office, by climbing onto a barstool, a barman opening a bottle of cold beer and coasting it your way as you loosen your tie. Beer says I’m male. Beer says I’m proud to be a man. In fact, you can be beardless but if you have a beer before you, you will be forgiven.

Being a whisky drinker, there are many incidences where whisky just doesn’t cut it. Picture a ragged terrain, you have been driving through the unending plains of Laikipia and suddenly, as the sun dips behind a hill, you screech your Land Rover to the edge of a cliff, open the cooler and retrieve your cold sweaty Tusker Malt proceeding to sip it thoughtfully, as the huge orange ball of flames disappears over the horizon. Or a hot afternoon: you have had a meal and are readying yourself to go back to work

MALT MAN

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.

and tackle the moody boss; you pour a bubbly froth of cold beer into a tall glass and sip it in silence, the calm before the storm of madness that will envelope the second half of your corporate work day. Or you at a party, a group of chaps are standing around a braai, or grill, their ladies are giggling at the end of the garden, looking resplendent in sundresses. One chap, always the bearded guy, is cracking open long green necks of cold Tusker Malts (because cool chaps drink malts) and passing it to the circle of boys in shorts and ashen knees. Someone cracks a dirty joke, laughter rips through the circle. Men.

That is how God intended it to be. Whisky guys like me might walk around thinking that we are the uber males, sipping the hard stuff in a short glass, and that is male all right. But sometimes we look across the yard at the chaps holding the Tusker Malts and for a moment a flash of intrigue cannot but get the best of us. One kind of malt man to the other.

MAN ABOUT TOWN

TEXTJACKSON BIKO

ARTMOVIN WERE

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working effectively and con-sistently.

5. Results are

motivating: The reason many people never leave a fitness regime is because they have gotten concrete results from that program. This can come in many forms: strength building, stress relief, confidence, weight loss, sculpting, peace of mind, increased energy, better sleep and overall health. Sometimes results are not as tangible as we would like them to be at first so it’s important to recognize and have gratitude for the smaller things too. Even the ability to exercise…not all people are so fortunate. If you are not getting results, change or incorporate a program that will get you some. Results are ad-dicting and habit forming.

There are two camps of people when it comes to fitness, the people who dread breaking a sweat and people who crave it for their san-ity and physical wellbeing. I have always been in the latter camp, but I have many clients who are not. Finding and sticking to a regular workout routine is a serious chal-lenge. They feel frustrated year after year because they cannot keep a regular routine, which often results in fatigue, weight gain, pent-up stress and worst of all, guilt. People often tell me that our workouts are addic-tive. They say they have tried many workout programs and quickly fallen off the wagon but not with our Taut Body program.

Once you find your fitness soul mate, all this can change fast. These tips are taken from the feedback I get directly from our clients on why they fell in love and made fitness a life-long habit.

1. Find a fitness tribe: One of the

biggest success factors in sticking with a fitness routine is finding a partner or partners to do it with. Many of our clients credit the com-munity at the studio just as much as the instructors for offering support and encouragement in keeping them coming back. They look forward, not only to the workout, but sharing the experience with new friends who also keep them accountable.

2. Find your soulmate workout: If you just haven’t found the right one…this actually may be a valid excuse. However, if that is the case you need to get started speed dat-ing style! There is so much variety when it comes to workouts these days: kickboxing, martial arts, hiking, kite surfing, running, walking, barre, Pilates, TRX, Yoga, dance, High Inten-sity Interval Training, aerobics classes etc. There is something for you and it may be more than one thing.

3. Make it part of a pampering experience: You want to associate

getting fit with part of a bigger well-ness program. After your workout, schedule a long bath and a book at home or a massage or pedicure to reward yourself. Do your workout in a beautiful space in nature so that it feels like a fun outing and adventure to look forward to. You will start to associate working out with tak-ing care of yourself, not punishing yourself.

4. Give it time: patience is para-mount. I see people walk in and won-der why nothing is happening in 5 days. The longer your body has been clinging to weight the longer it takes to lose. The longer you have prac-ticed unhealthy habits the harder they are to break. I don’t believe in a timeframe that is one size fits all to make or break a habit. What I have witnessed in my own weight loss program at Taut Body is that 90 days seems to be a magic number for many and significant weight loss and health improvement can take place in that time frame when you are

FITNESSIN FIVE

WELLNESS

5 ways to fall in love with fitness and finally stick to a routine.

Amy Selbach is the owner of Taut Body Studio in Village Market. She is a holistic health coach, personal trainer and Pilates instructor and creator of the Taut Body program that has helped hundreds of her clients lose weight and change their health completely. She also leads life-design and business incubator workshops for entrepreneurs. www.tautbody.com

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LOWER KABETEPARKLANDSSPRING VALLEYWESTLANDS

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 décor 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 enjoy 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.

RESTAURANTS

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, appealingto the whole family. Their menu has something for everyone from roastedrotisserie chicken to children’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 cuisine 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 ex-perience 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 el-egant South Brazilian ambience.

Get your restaurant listed for only Ksh 4,000. Email: sales@eatout.co.ke

RESTAURANTGUIDE

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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.

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 quality North Indian Cuisine. They offer a bespoke menu and a large selection of wines & beverages that will satisfy 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 Valley. 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.

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.

Munch N Madurai

Ngara Rd, ParklandsSouth Indian$$$Munch N Madurai offer the best South Indian cuisine in a peaceful, relaxed atmosphere. Their extensive menu will cover both vegetarians and non vegetarians at affordable prices.

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 indudlge in your pizza.

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$$$Seven Seafood & Grill 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 Shangrila’s highly experienced chefs. Their tastefully decorated interior offersa warm atmosphere for any meal. 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.

RESTAURANTS

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RESTAURANTS

Taste of China

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

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.

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.

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 located 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 unpreten- tious space for lunch or dinner.

Mediterraneo

United Nation Ave, GigiriItalian$$$$Evocative of an Italian villa capturing 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.

Artcaffe

The Junction Mall, Ngong RdCafé$$The ArtCaffe is a bright, light- filled café famous for its roasted coffees,hearty dishes and mouth wa-tering deserts. The café has a unique character, and is the ideal spot for postshopping coffee and cake, break-fasts and leisurely lunches

The Arbor

House 904, James Gichuru RdCafé$$Yummy Card: 10% DiscountThe Arbor is an 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

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Churasco Gaucho

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. Beautiful 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 excep-tional Kenyan dining experience. The charming old fashioned interior with a luscious garden and outside sports bar. Ideal for family lunches and fun nights out.

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 venue 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 Mediter- 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.

Pampa Churrascaria

Thompson Estate, Kingara RdBrazilian, Steak House$$$Yummy Card: 10% DiscountPampa is a haven for meat lovers and vegetarians alike; it encompasses 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 international 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.

Sierra Brasserie

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

The Thai Place

Acacia Court, Ngong RdThai$$Yummy Card: 10% DiscountA cozy garden atmosphere with deli-cious food and mixed drinks. You will run into old friends and make new ones.

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% DiscountTokyo Restaurant is a 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% DiscountWaffle & Yoggi specializes in mak-ing 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.

RESTAURANTS

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ence of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.

CBDINDUSTRIAL AREAMOMBASA ROAD

Afghan House

Kisauni Rd Nairobi WestAfghan Cuisine$$Afghan House provides freshly prepared 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, Up-perHillContinental$$$$Baraka is an All-day restaurant situ- ated on a terrace overlooking the hotel’s main pool. They serve full English buffet breakfasts, contempo- 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 manicured 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.

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.

RESTAURANTS

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 Tuesdays

Built to create a stylish yet simple 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-

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RESTAURANTS

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 encompasses 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 family. 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 qual-ity 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 international 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.

The Lord Delamere’s 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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