Coobs Does #farmtotable & They Do It Well – Brightside Farm

December 4, 2013

Sunday – the day of rest. Or not. No, not this past Sunday. Pretoria in the AM to check out that Capital Urban Market & then back to Jozi, all within an hour. & moving – & that. Stressed. Manic… But then there was a little glory moment. I realised I still had the Coobs #farmtotable lunch. Yes. Maybe this day was intended for rest. Getting back to my farm roots. Maybe.

Coobs happens to be one of my best eating spots in Jozi. Why? 1. It’s on the Parkies strip (love a bit of Parkhurst guys). 2. James @chefjamesdiack & @ChefMattWright & Robs @CoobsParkhurst – I love them as much as a burrito loves hot sauce *lots*. You know when you just click with people? (If they don’t feel the same, then that whole sentence is slightly *awkies* as the youth enjoy saying). 3. You can order many things at Coobs but a side order of pretentious isn’t one of them – no *this is a good thing*.

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Anyway, the Coobs okes were all like “Hey Leils, come jol on the farm” & I was all like “OK, rad”. The only problem was I forgot to bring a plus one, flying solo, again – but – that’s alright – I like to make friends & after a beer, my personality ‘sparkles’ (not really but tolerable).

How were we getting to said farm? A bus. A bus had been organised. So from Coobs to Brightside farm (Magaliesburg) we went. Hopping on a bus & a beer handed to you as soon as you sat down – some CBC Pilsner – lovely jubbly. The ride was… relaxing. Bus cruising. It makes me happy, it just works.

Brightside farm… hello lovely little spot of heaven on earth. Wow. No wonder James & Robs had been trying to get me here – the place is a stunner. Can I live in that main farm house with all the farm things forever & ever? James will you hire me? I asked that question throughout the day. Most of Coobs produce is sourced from the farm – pigs, wild boar, eggs, duck – the list goes on. The vegetable garden is a thing of epic beauty. Micro herbs & fruit and, and, and, and…. the list goes on – yet again. There were also puppies all around. There were piglets doing piglet things, like being cute & coy. Sold.

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This place had me at the piles of enamel plates. But then it had me a second time at the piglets & a third time at the 5 course lunch. Pictures say it all. I was the person ensuring a live Instagram feed was happening *somebody had to do it*. The long farm table was magic – blue check tablecloth, bunting, mismatched crockery & plates – bloody hell. No. But seriously, please let me stay. James worked his magic in the farm kitchen – every course was exquisite – nothing fussy, the flavours all worked & the quality of the produce shone through. This is how the menu went down…

First Course:

Chilled organic leak soup with warm zucchini bread.

Second Course:

Organic vegetable frittata with parsnip puree & a baby rocket salad.

Main:

Brightside duck pasty with honeyed carrots & a organic green herb salad.

Dessert:

Organic apricot tart with a rose geranium ice cream & a berry paste.

Friandise:

Sweet homemade ricotta with a rosemary cracker.

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The fact that James & Rob never filled my wine glass up once & kept placing a beer in front of me – well attention to detail, no judgement, just happy delight at it all. I wanted a blanket to lay under a tree & happily rub my belly. “Hey James, come on man – let me work for you!” …. *silence*. No matter, simply knowing that these #farmtotable lunches take place is good enough for me. The great Jozi food escape – yes please, thank you Coobs.

To find out when the next #farmtotable lunch & dinners will take place – just *click click* & follow in birdie land for updates @CoobsParkhurst

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