Latest / Anele and the Club on 947 / What is the restaurant, and what is the dish?

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What is the restaurant, and what is the dish? · Anele and the Club on 947

• 0:00
  Speaker 1: Wake Up with a playing Wake and the Club on
• 0:05
  Speaker 1: nine four seven.
• 0:06
  Speaker 2: Now listen, Ask any chef, ask any food critic, ask
• 0:11
  Speaker 2: any food blogger. That the only way a restaurant can
• 0:16
  Speaker 2: survive is if you go there and the entire menu
• 0:20
  Speaker 2: doesn't have to blow your way, but one thing in
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  Speaker 2: the restaurant has to.
• 0:25
  Speaker 3: Make you want to come back.
• 0:26
  Speaker 1: Yeah, you gotta you gotta think about it fondly often, Yes,
• 0:29
  Speaker 1: and I wish I could have that thing again, you know.
• 0:31
  Speaker 2: And also it doesn't even necessarily have to be food. Hey,
• 0:33
  Speaker 2: maybe you're just like, oh, I love the service so much,
• 0:35
  Speaker 2: like it, yeah, or the way it looks on all
• 0:39
  Speaker 2: of that. So we've always asked you to to to
• 0:41
  Speaker 2: tell us what your favorite restaurant is in your area,
• 0:44
  Speaker 2: because a nice way to say, Okay in Edenville, what's
• 0:46
  Speaker 2: flying in Benoni in Alberton, in Roude Point in Sway
• 0:49
  Speaker 2: Too in Midrand and Alex in Vittoria in Centurion in
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  Speaker 2: four ways. Right, So you've always told us like, oh,
• 0:54
  Speaker 2: we like this restaurant. Now we want to double click
• 0:58
  Speaker 2: on that, right, you want to magnify your decision as
• 1:02
  Speaker 2: to why you love this place. What's the one thing
• 1:05
  Speaker 2: you go back for so the dish.
• 1:08
  Speaker 1: Yeah, and this could be in your area, or maybe
• 1:10
  Speaker 1: there's a restaurant you travel to, yeah, that you were like,
• 1:14
  Speaker 1: you know, special night out or whatever, anniversary dinner or whatever,
• 1:17
  Speaker 1: and you had something there.
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  Speaker 3: Dish you had cannot be how amazing.
• 1:21
  Speaker 4: You just can't get it out of your mind.
• 1:22
  Speaker 2: Because what happens is we go to these places that
• 1:25
  Speaker 2: you guys said we must go to, and then we
• 1:27
  Speaker 2: have a dead average time because you did not give
• 1:30
  Speaker 2: us their best dish. In fact, my friend now, who's
• 1:33
  Speaker 2: like big in the food industry, she says, if you
• 1:35
  Speaker 2: go to a rational for the first time and you
• 1:37
  Speaker 2: don't know what to have, always ask them what are
• 1:39
  Speaker 2: you guys famous for?
• 1:42
  Speaker 3: What are you guys known for?
• 1:45
  Speaker 4: Because what you.
• 1:46
  Speaker 2: Do now is you go have pizza at a Portuguese restaurant.
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  Speaker 4: Yeah, and then maybe you should have been having the chicken.
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  Speaker 3: Yet veche my point, or the prawns exactly.
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  Speaker 2: You know, or the torrio you know what I'm saying, Yes, yes, so.
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  Speaker 3: One eight thirty eight nine four seven.
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  Speaker 2: Let's take a step further from it being your favorite restaurant,
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  Speaker 2: the specific why what are we going there for? So
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  Speaker 2: when I go there, I have the same experience that
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  Speaker 2: you have.
• 2:10
  Speaker 1: Right, So favorite dish there is a colin naki, yes, yes, yes'.
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  Speaker 4: No, I've been to both equally nice.
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  Speaker 1: Okay, right, but they've got there's like a dip selection
• 2:24
  Speaker 1: that they do with the pita bread and actually, I
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  Speaker 1: mean that's like this is a starter.
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  Speaker 3: Isn't it on the hunt?
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  Speaker 1: No, it's not on the house, but it's you pick
• 2:32
  Speaker 1: the dips and then you can create a little stock,
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  Speaker 1: you know, like I think it's not really supposed to
• 2:36
  Speaker 1: be a meal that I'll make it one, right, and
• 2:41
  Speaker 1: whatever you take from there is fine, but that you've
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  Speaker 1: got to have.
• 2:47
  Speaker 5: Our team. Our team recently ate at that Greek restaurant
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  Speaker 5: Mila Mila Yes in Santon, and I had we had breakfast,
• 2:55
  Speaker 5: and I am not I don't really like eggs. I
• 2:58
  Speaker 5: generally avoid eggs guys rambled eggs. And then it came
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  Speaker 5: with delicious bacon which was cooked perfectly crispy, and it
• 3:06
  Speaker 5: came with tomatoes that I've never tasted tomato seasoned like
• 3:10
  Speaker 5: that and I don't even really like tomato. And then
• 3:13
  Speaker 5: it came with like a halloomi in like a puff
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  Speaker 5: like a pastry, not a pipe pastry, deep pastry.
• 3:21
  Speaker 2: But Cindy's right, they scrambled eggs. It's almost like they
• 3:23
  Speaker 2: make them in lemon butter.
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  Speaker 4: Yeah.
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  Speaker 1: I don't know what they do to that, because that's
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  Speaker 1: not normal.
• 3:29
  Speaker 2: I only like scrambled eggs. And I was leaning into
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  Speaker 2: Cindy's blade.
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  Speaker 1: Yeah.
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  Speaker 5: And when I got home and I told my husband,
• 3:35
  Speaker 5: he said it must be really good because you hate
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  Speaker 5: egg I was like, it was a little slice of heaven.
• 3:39
  Speaker 6: Ooh, I have sho okay the first and I'll never
• 3:45
  Speaker 6: eat beef short up anywhere else except for truffle on
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  Speaker 6: the path. Oh that the place with the balloon, Yes, yes,
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  Speaker 6: perfectly cooked. And then there's a lamb cliftical thing that
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  Speaker 6: I only eat it. Papa's announced the Mandella Square.
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  Speaker 2: Okay, back to your to your beef short group? Is
• 3:59
  Speaker 2: that rich still open because they're fighting with the consoles.
• 4:01
  Speaker 6: You listen, we prayed, okay, dived, we tarried, we.
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  Speaker 2: Fasted, and now they're still there.
• 4:10
  Speaker 3: What's it called?
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  Speaker 6: So they've got as tuffles on the park.
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  Speaker 3: They've got a.
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  Speaker 6: Short ripped thing that they do amazing with a side
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  Speaker 6: of fries with a bit of cheese on the top,
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  Speaker 6: and then a lamb Cliff to go dish from Papa's
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  Speaker 6: on the square.
• 4:22
  Speaker 3: What's lamb cliff to call? What happens in there? What
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  Speaker 3: do they do?
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  Speaker 6: It's basically it's that it's a Greek dish, right, so
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  Speaker 6: it's lamb shoulder. Yeah, it's slow roasted with potatoes, garlic,
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  Speaker 6: lemon and fresh herbs.
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  Speaker 4: So nice.
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  Speaker 2: I know.
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  Speaker 3: It's it's, it's, it's. It's warms you for the inside.
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  Speaker 6: It's the sort of thing where you can't eat it
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  Speaker 6: every day, but when you do, it's worth it.
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  Speaker 2: Challenge excepted oh one one eighty eight thirty eight nine
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  Speaker 2: four seven. You've told us the restaurant, You've told us
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  Speaker 2: the spot that we must go to, But now you
• 4:54
  Speaker 2: need to be specific.
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  Speaker 3: What is the dish that's.
• 4:57
  Speaker 2: Going to make you go back again and again and
• 5:00
  Speaker 2: again and again. Voice dots open zero eight four double
• 5:03
  Speaker 2: zero double zero nine four seven.
• 5:06
  Speaker 7: Uncle Jims in Walterfreden Park.
• 5:08
  Speaker 3: That's an old part.
• 5:09
  Speaker 7: It's been running since probably hours in school, which was
• 5:12
  Speaker 7: a long time ago.
• 5:13
  Speaker 5: And they have the base natos you will ever have
• 5:17
  Speaker 5: in your entire life.
• 5:18
  Speaker 8: I love taking my kids to bab Nani Patriot View
• 5:21
  Speaker 8: because they make the most amazing whisky sours Leevin Lindon.
• 5:25
  Speaker 2: And there's a restaurant called Satoori, an Italian restaurant.
• 5:29
  Speaker 3: They make the spatinet pansotti pasta. Oh my word, divide.
• 5:35
  Speaker 2: In Bnoni hidden little gem called Sheddon Silo and their
• 5:42
  Speaker 2: arabiata is out of this world. The lady with the
• 5:47
  Speaker 2: whiskey sour away Mamba Nini, Bedford View.
• 5:49
  Speaker 1: Hey, she takes the kids there so she can have
• 5:51
  Speaker 1: whiskey sours.
• 5:54
  Speaker 4: I hope someone's driving.
• 5:55
  Speaker 2: I do not sent to me as a mom, sent
• 5:58
  Speaker 2: to me as a patron as well. It's always say, okay,
• 6:01
  Speaker 2: everybody can be happy here agbar.
• 6:03
  Speaker 8: You in four is good morning, Hi team, how are you?
• 6:08
  Speaker 4: How are you good?
• 6:09
  Speaker 2: Good?
• 6:09
  Speaker 4: Thank you.
• 6:10
  Speaker 8: It's so funny that that you guys are talking about
• 6:12
  Speaker 8: this today. Yesterday I had a hectic day at work.
• 6:15
  Speaker 8: I get home and I chat to my wife and
• 6:17
  Speaker 8: turns out she had a hectic day too. And all
• 6:20
  Speaker 8: she says to me when we after we talk about this,
• 6:23
  Speaker 8: was are we taking a drive to rose Bank? Because
• 6:26
  Speaker 8: my Diners in Rosebank is the place to be when
• 6:29
  Speaker 8: you really had a tough day, well at least for us.
• 6:32
  Speaker 3: Okay, but what's the dish at my diners.
• 6:34
  Speaker 8: It's the grilled or the or the charcoal grilled tandhuri chicken.
• 6:39
  Speaker 6: Talk.
• 6:39
  Speaker 3: Hold, do take my money?
• 6:45
  Speaker 8: Where's my Diners in Rosebank more? I think it's at
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  Speaker 8: the Zone or something.
• 6:50
  Speaker 3: Is it there? I think it's the day by Spur.
• 6:53
  Speaker 8: Yes, on the other side.
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  Speaker 2: Of yas you're going up the escalator to go.
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  Speaker 3: To the movie, isn't it?
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  Speaker 8: Yes? Yes, but you gotta have it with the.
• 7:02
  Speaker 4: I'm looking, I'm looking at the food. It looks amazing.
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  Speaker 2: And I am a recent Converty chicken.
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  Speaker 3: Egret.
• 7:10
  Speaker 8: Quick backstory about it. We just relocated from case It
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  Speaker 8: and it was so difficult to find a proper charcoal
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  Speaker 8: grilled tanduri. But you know, once we tried this, it
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  Speaker 8: was no going back. Guys. It really hits the spot.
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  Speaker 8: And I must say the radio station nailed it. Okay,
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  Speaker 8: So changing radio station.
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  Speaker 4: Yeah, welcome.
• 7:34
  Speaker 2: Basically just said I'm from cases Inn. Therefore, my standards
• 7:38
  Speaker 2: are high when it comes to anything carry related. And
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  Speaker 2: this is the tandory chicken to have my Dinah's and Rosebang. Mom,
• 7:44
  Speaker 2: Mama is coming, we call you, Mama is coming for you, honey, Renee.
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  Speaker 4: Welcome to an l in the club.
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  Speaker 7: Thanks very much, morning, Tim Harvel's.
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  Speaker 1: Renee was not expecting that voice, but I liked, yes.
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  Speaker 4: Exactly, Yeah, don't make me pluset.
• 8:04
  Speaker 1: You're in the eastrand, Renee. What's the best place. What's
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  Speaker 1: the dish that you you think about?
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  Speaker 4: Often?
• 8:09
  Speaker 7: Ahead and gim outside the town of Freiburg or Freyburg.
• 8:15
  Speaker 7: The key bone steak was especially made, sauce, chips, the vegetables.
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  Speaker 7: I'm a proper carnivore, right, and the chef had me
• 8:24
  Speaker 7: star struck. I want to meet everyone in that kitchen.
• 8:28
  Speaker 7: Gave them kudos, and I said, I will shout them
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  Speaker 7: out any chime. I get Mum's foods just south out
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  Speaker 7: of Freyburg.
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  Speaker 1: Mum's foods. But you're in the northwest day. That's that's
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  Speaker 1: why the steak is good.
• 8:40
  Speaker 7: Yeah, no, that was expected. You know, you have the
• 8:42
  Speaker 7: out there in the farmland, you get the portion for
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  Speaker 7: a fraction of the procect you would in urban areas.
• 8:48
  Speaker 7: You get the taste. But I was blown away bedsteak.
• 8:50
  Speaker 3: Oh it's four hours away.
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  Speaker 7: I know, I was on a road trip.
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  Speaker 4: Is it is it worth driving there just for the steak? Renee?
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  Speaker 7: We will do it, I tell you I'm going to
• 9:01
  Speaker 7: plan to do that. I say that I'm going to
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  Speaker 7: make a drive just to come and eat your food.
• 9:05
  Speaker 3: No, I have to next time to Wait, that's nothing, Renee.
• 9:09
  Speaker 3: The petrol price is high, and now I have to
• 9:11
  Speaker 3: go and get this sneak.
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  Speaker 4: It's worth it.
• 9:13
  Speaker 2: Okay, Mom's food and Freyburg. You must have the steak. Wait, wait,
• 9:17
  Speaker 2: bring Renee back. Renee, is this the only steak on
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  Speaker 2: the menu? Because I don't want to go there and
• 9:22
  Speaker 2: have another steak. And I'm like, what is the name
• 9:24
  Speaker 2: of the one who had tiburon steak?
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  Speaker 7: T bone medium to our cheese sauce a normally mixed
• 9:31
  Speaker 7: cheese and garlic and mushroom sauce. Because yeah, I told you,
• 9:34
  Speaker 7: I'll live to eat. I don't need to live. But
• 9:37
  Speaker 7: they also have solo and they have ribs. Oh they're
• 9:39
  Speaker 7: just the perfect place to get meat.
• 9:42
  Speaker 4: Oh they've got a buffet. I'm taking.
• 9:47
  Speaker 7: Renee.
• 9:47
  Speaker 2: Thank you so much. This call was gold, absolute gold.
• 9:50
  Speaker 2: You are you are You're a server, You're a selfless person.
• 9:54
  Speaker 2: Thank you for always putting yourself on the line.
• 9:56
  Speaker 4: Please and let us know, Please if you come across
• 9:59
  Speaker 4: any other.
• 10:00
  Speaker 2: Because I trust you now. Everything you say anything.
• 10:03
  Speaker 3: That comes from the man.
• 10:04
  Speaker 7: When it comes to me from the man.
• 10:07
  Speaker 3: It sounds a strong man. Strong man. Oh, I always
• 10:11
  Speaker 3: go back to this case.
• 10:12
  Speaker 4: It's Papa and Ki.
• 10:15
  Speaker 5: They have this pron cherrito creamy pasta.
• 10:20
  Speaker 7: The one place out in Little Folls in Little Bunny.
• 10:25
  Speaker 9: Day in RecA Park, a place called Capons. They sell
• 10:31
  Speaker 9: V based wings. I don't know what that source is,
• 10:35
  Speaker 9: but oh my word, it's so delicious.
• 10:38
  Speaker 3: Start to making your morning. And on nine four seven,