I was recently contacted by Ideas Cartel owner Schuyler Vorster, and invited to experience it. We have never met. I had to Google the directions to find the venue, and was surprised to see that it was the former Beluga, which closed down during Lockdown.
Subsequently I returned to the restaurant twice, for a dinner invitation, and then for an ice cream and gin pairing.
Misfits is a restaurant, entertainment venue, event venue, Inverroche Gin Academy, work space, coffee bar, wine shop, and indoor golf putting area.
During earlier Levels of Lockdown last year I was invited to participate in the Live-Cook Channel cook-alongs, starting with none less than Chef Luke Dale Roberts of The Test Kitchen. I had the assistance of my MasterChick Jenny Stephens at my side, and she did most of the cooking and I made notes, poured the wine, and took photographs. This was to become our pattern in three such Live-Cook Channel challenges. Yesterday I decided to challenge myself to do the cooking of Chef Reuben Riffel’s Pan-roasted prawns and hake on my own, making it a real hands-on experience.