Comments on: “Gregs” Benedict http://whoiscooking.com/archives/190 in Knysna and on the Garden Route Sun, 28 Aug 2011 07:14:05 +0000 hourly 1 By: Admin http://whoiscooking.com/archives/190/comment-page-1#comment-161 Admin Mon, 26 Oct 2009 14:54:59 +0000 http://whoiscooking.com/?p=190#comment-161 It would appear that Darren hasn't been back to the 'Clubhouse' in the last six months and he will be shocked rigid when he does. It's a far cry from what it used to be. Cruise Cafe have upped the price of their Gammon Eggs to R34 but as a breakfast choice it is still very reasonable even at that price. And even if it does go through a few costume changes and what must be the Chef's experimental turns. East Head Cafe is never quite the same either. It is also a tad more expensive. Harry B's has introduced a breakfast menu and it will be interesting to see if they go where the others fear to tread. It would appear that Darren hasn’t been back to the ‘Clubhouse’ in the last six months and he will be shocked rigid when he does. It’s a far cry from what it used to be.

Cruise Cafe have upped the price of their Gammon Eggs to R34 but as a breakfast choice it is still very reasonable even at that price. And even if it does go through a few costume changes and what must be the Chef’s experimental turns. East Head Cafe is never quite the same either. It is also a tad more expensive.

Harry B’s has introduced a breakfast menu and it will be interesting to see if they go where the others fear to tread.

]]> By: Admin http://whoiscooking.com/archives/190/comment-page-1#comment-160 Admin Sat, 17 Oct 2009 06:24:56 +0000 http://whoiscooking.com/?p=190#comment-160 Breakfast at Pezula again? This caught my eye Here are some of my favourites...catching waves on my surf-ski at Coffin Bay, free diving at the heads, mountaing biking with mates in the forest, collecting mussels off the rocks at Knoetzie, cappachino at Isle de Pain, Greg Colemans Egg's Benedict at the Pezula Clubhouse, 'cruising' down mainroad just to see whats what, hard training and ice cold beers at the sea rescue station, braai's with friends, more braai's with friends, having everything I need not more than 5-minutes away, little or no traffic (lets be honest, we are spoilt!), being a member of the the Yacht Club...<a href="http://www.knysnanetwork.com/profiles/blogs/favourite-things-to-do-in" rel="nofollow">the list goes on</a>... Breakfast at Pezula again? This caught my eye

Here are some of my favourites…catching waves on my surf-ski at Coffin Bay, free diving at the heads, mountaing biking with mates in the forest, collecting mussels off the rocks at Knoetzie, cappachino at Isle de Pain, Greg Colemans Egg’s Benedict at the Pezula Clubhouse, ‘cruising’ down mainroad just to see whats what, hard training and ice cold beers at the sea rescue station, braai’s with friends, more braai’s with friends, having everything I need not more than 5-minutes away, little or no traffic (lets be honest, we are spoilt!), being a member of the the Yacht Club…the list goes on…

]]> By: Admin http://whoiscooking.com/archives/190/comment-page-1#comment-148 Admin Mon, 03 Aug 2009 19:30:42 +0000 http://whoiscooking.com/?p=190#comment-148 The coffee shop down a Fruit and Veg is offering an Eggs Benedict. Having tried both the chunky meat and vegetable soup as well as Jean's ham and pea soup, her Benedict might be interesting. East Head Cafe also do an Eggs Hollandaise. They appear to have got the touch of lemon right but its been through some some interesting and dramatic changes since I first tried it. The coffee shop down a Fruit and Veg is offering an Eggs Benedict. Having tried both the chunky meat and vegetable soup as well as Jean’s ham and pea soup, her Benedict might be interesting. East Head Cafe also do an Eggs Hollandaise. They appear to have got the touch of lemon right but its been through some some interesting and dramatic changes since I first tried it.

]]> By: Admin http://whoiscooking.com/archives/190/comment-page-1#comment-139 Admin Sun, 24 May 2009 06:57:40 +0000 http://whoiscooking.com/?p=190#comment-139 Greg was responsible for the Greg's Benedict I found on the menu at Pezula Grill which in the Clubhouse and I believe that you can contact him at the Hotel. Whereas I wander from restaurant to restaurant trying bit of this and a bit of that and will definitely try your breakfast at some stage. But as I have said if you would like to use the site you are more than welcome to send me something I can copy paste. Greg was responsible for the Greg’s Benedict I found on the menu at Pezula Grill which in the Clubhouse and I believe that you can contact him at the Hotel. Whereas I wander from restaurant to restaurant trying bit of this and a bit of that and will definitely try your breakfast at some stage. But as I have said if you would like to use the site you are more than welcome to send me something I can copy paste.

]]> By: Sandy Bekker (PR Manager) http://whoiscooking.com/archives/190/comment-page-1#comment-138 Sandy Bekker (PR Manager) Fri, 22 May 2009 09:04:22 +0000 http://whoiscooking.com/?p=190#comment-138 Hi Greg, thanks for your response. I will gladly send you some images. But I would also like for you to try the Eggs Benedict yourself. Please let me know when it suits you to have breakfast with us at Dish and I will gladly set it up. Hi Greg, thanks for your response. I will gladly send you some images. But I would also like for you to try the Eggs Benedict yourself. Please let me know when it suits you to have breakfast with us at Dish and I will gladly set it up.

]]> By: Admin http://whoiscooking.com/archives/190/comment-page-1#comment-137 Admin Tue, 12 May 2009 03:03:04 +0000 http://whoiscooking.com/?p=190#comment-137 Sandy I did notice that you were advertising Benedict's at the new price and will definitely try it. I have popped in twice just 'missing' the breakfast menu on both occasions and as for the price, that I got from your restaurant staff. However if you would like to post a feature on the site feel free to mail me something I can copy paste together with a few pictures ad I will get it up for you. Sandy I did notice that you were advertising Benedict’s at the new price and will definitely try it. I have popped in twice just ‘missing’ the breakfast menu on both occasions and as for the price, that I got from your restaurant staff. However if you would like to post a feature on the site feel free to mail me something I can copy paste together with a few pictures ad I will get it up for you.

]]> By: Sandy Bekker (PR Manager) http://whoiscooking.com/archives/190/comment-page-1#comment-134 Sandy Bekker (PR Manager) Mon, 11 May 2009 13:12:08 +0000 http://whoiscooking.com/?p=190#comment-134 What a pity you have not been to try the Eggs Benedict at Dish. If you had then not only would you have discovered that the dish is, and has always been, R40, but that it is of exceptional quality too. What a pity you have not been to try the Eggs Benedict at Dish. If you had then not only would you have discovered that the dish is, and has always been, R40, but that it is of exceptional quality too.

]]> By: Admin http://whoiscooking.com/archives/190/comment-page-1#comment-133 Admin Sat, 02 May 2009 06:24:49 +0000 http://whoiscooking.com/?p=190#comment-133 It's the Bistro at the Scarab Village just outside Sedgefield. Ryan serves up good honest food that is more often than not tasty rather than being politically correct. Like everyone he has good days and bad days but I enjoy it. The Eggs Benedict however is a Sunday thing only. Consequently I have had no more than one go at it when I made a special effort. It’s the Bistro at the Scarab Village just outside Sedgefield. Ryan serves up good honest food that is more often than not tasty rather than being politically correct. Like everyone he has good days and bad days but I enjoy it. The Eggs Benedict however is a Sunday thing only. Consequently I have had no more than one go at it when I made a special effort.

]]> By: Greg Coleman http://whoiscooking.com/archives/190/comment-page-1#comment-132 Greg Coleman Fri, 01 May 2009 15:59:03 +0000 http://whoiscooking.com/?p=190#comment-132 where is Cafe Francois? where is Cafe Francois?

]]> By: Admin http://whoiscooking.com/archives/190/comment-page-1#comment-130 Admin Wed, 29 Apr 2009 17:16:15 +0000 http://whoiscooking.com/?p=190#comment-130 I had real difficulties with Susi's recipe which is shared by Fat Susi's and the Coffee Connection. Its too sharp and I find it disagreeable. Whereas I enjoyed the breakfast I had at Cruise Cafe although I don't think it was a hollandaise sauce. I would also be interested to know what you make of the Eggs Benedict Ryan serves at Cafe Francois. The hollandaise is slightly tangier than I am used to but nicely balanced all the same. I think Lunar Cafe also do a poached egg with spinach and a bun but haven't tried it yet. I had real difficulties with Susi’s recipe which is shared by Fat Susi’s and the Coffee Connection. Its too sharp and I find it disagreeable. Whereas I enjoyed the breakfast I had at Cruise Cafe although I don’t think it was a hollandaise sauce. I would also be interested to know what you make of the Eggs Benedict Ryan serves at Cafe Francois. The hollandaise is slightly tangier than I am used to but nicely balanced all the same. I think Lunar Cafe also do a poached egg with spinach and a bun but haven’t tried it yet.

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