Featuring easy-going elegance and warm hospitality, Tasha’s has grown into a major restaurant brand in South Africa with 15 restaurants nationwide and six in the UAE.  They serve uncomplicated comfort food bursting with flair and imagination. Only the very best, impeccably fresh ingredients will do, grown, raised and farmed by their handpicked suppliers and artisans. Every dish or drink that arrives at your table is made with love and always delivered with a smile.

The brand gives you a boutique café experience, with an atmosphere that is urban, comfortable and easygoing. Their food is beautifully presented and the service of the highest quality. All branches share the same menu, but each one also has a unique branch menu. Tashas prides itself in the quality that is present in every detail, and the tapas-style food is unpretentious, honest and authentic. Many healthy options are available on the menu, and some of the dishes have a unique twist, as innovation is high on the list of priorities.

Beautiful food. Stunning environments. Engagingly delivered.

Natasha Sideris is the Founder and CEO of Tashas Group and the maverick of the casual dining scene in South Africa and now in the UAE.

3rd generation in hospitality, Natasha grew up at the side of her father, a restaurateur, learning the business from a young age. Even though she studied Psychology at University, she returned to her true passion, hospitality. 

In 2005, after many years working in and owning franchised restaurants, she founded tashas, filling a gap in the market for a casual dining concept where the interiors were beautiful, the food genuinely fresh, and the service second to none.


“Eating out should be a celebration of food, people and life.”


From the moment she opened the second tashas, Natasha parted with the cookie-cutter franchising model and decided to make every tashas just a little bit different, providing guests with a surprising, yet delightful experience based on three principles: brilliant food, stunning environments, engagingly delivered. 

Here’s wishing Natasha and her team all the best for even more success in the years ahead!

Got a taste for adventure?

Then you will love these fun and fabulous milkshake recipes! It’s all about trying something new and confidently mixing odd flavours in your blender to create total deliciousness. From Banana and Avocado to Red Wine and Vodka, get ready for some taste sensations!

MINTY BANANA AND AVOCADO MILKSHAKE

Ingredients

• 250ml frozen sliced banana
• 1/2 medium-sized avocado, peeled and pitted
• 3 dates, pitted
• 4–6 leaves of mint
• 15ml dark chocolate chips
• 250ml unsweetened plain almond milk 

Directions

Using a high-speed blender, blend all the ingredients together until smooth and creamy.

Garnish with fresh mint leaves and chocolate chips.

Serve immediately.

CHOCOLATE COFFEE MILKSHAKE

Ingredients

• 20ml cacao powder
• 2 shots espresso
• 5 scoops ice cream
• 5ml salt
• 250ml almond milk or regular milk

Directions

The first step is to prepare your shots of espresso.

Using a blender, mix together the cacao powder, espresso, ice cream, salt and milk until creamy.

Pour into cups and garnish with extra cacao powder and cacao nibs. Serve.

RED WINE MILKSHAKE

Ingredients

• 1,4L natural vanilla ice cream
• 240ml red wine
• 120ml vodka
• Whipped cream for serving
• Maraschino cherries for serving

Directions

In an electric blender, blend together the ice cream, red wine and vodka until smooth and combined.

Divide the milkshake mixture between glasses and garnish with whipped cream and maraschino cherries.

GOURMET GRANADILLA AND COOKIE MILKSHAKE

Ingredients

• 375ml vanilla ice cream
• 160ml milk
• 115g granadilla pulp
• 125ml whipped cream
• 6 – 8 ginger cookies

Directions

Using an electric blender, blend together the ice cream and milk until thick and smooth. Add 3/4 of the granadilla pulp and pulse to mix. Do not over blend as the granadilla pips will break up.

Pour into serving glasses and top with whipped cream.

Garnish with crushed ginger cookies and the remainder of the granadilla pulp.

Serve immediately.

SPICED PUMPKIN COFFEE SHAKES

Ingredients

• 250ml milk
• 125ml canned pumpkin
• 30ml sugar
• 5 ml pumpkin pie spice
• 250ml strong brewed coffee
• 15ml vanilla extract
• 1L vanilla ice cream
• 250ml crushed ice
• Sweetened whipped cream 

Directions

In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered overnight

Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice.

Is there a better way to start the day than with sunny orange rolls? We don’t think so either.

This recipe features tender, buttery spiral rolls with a hint of cinnamon and a perfectly gooey sweet orange marmalade centre. It looks quite complicated to make but if you follow our instructions you will need only 25 minutes hand time to create this decadent dish.

Ingredients

Orange Rolls

• 1 cup warm milk
• 1 (1/4-ounce) package active dry yeast
• 1 cup sugar
• 4 cups all-purpose flour
• 1/4 cup + 1/3 cup butter, melted
• 1 teaspoon table salt
• 1 teaspoon orange zest
• 2 large eggs, lightly beaten
• Vegetable cooking spray
• 2/3 cup orange marmalade
• 3/4 tablespoon ground cinnamon

Glaze

• 1 cup powdered sugar
• 2 tablespoons butter, melted
• 1 1/2 tablespoons milk
• 1/4 teaspoon orange extract

Directions

Gather your ingredients and bloom the yeast: 

Combine the milk, yeast, and 1 teaspoon of the sugar in a 1-cup glass measuring cup, stirring to dissolve yeast; let stand 5 minutes.

Prepare the dough: Combine the flour, 1/4 cup of the butter, salt, orange zest, eggs, and 3 tablespoons plus 2 teaspoons sugar in bowl of heavy-duty electric stand mixer.

Add the milk mixture; beat at low speed 1 to 2 minutes or until blended, using the dough hook attachment. Increase speed to medium-low and beat 5 minutes or until the dough is smooth (dough will be soft and slightly sticky).

Place the dough in a greased bowl; lightly greased top of dough with cooking spray.

Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour or until doubled in bulk.

Prepare filling: Combine the marmalade, remaining 1/3 cup butter, cinnamon, and remaining 3/4 cup sugar in a small bowl.

Shape the rolls: Punch the dough down. Turn out a light floured surface; roll into a rectangle.

Spread the marmalade mixture over the dough, leaving a border.

Roll up, jelly-roll fashion, starting at 1 long side.

Cut the dough into 15 slices.

Place in a well-greased a pan with sides touching.

Cover and let rise 45 minutes or until almost doubled in bulk.

While rolls bake, prepare glaze: Whisk together until blended 1 cup powdered sugar, 2 tablespoons melted butter, 1 1/2 tablespoons milk, and ¼ teaspoon orange extract. Makes 2/3 cup.

Preheat the oven to 180 degrees. Uncover the rolls, and bake 20 to 25 minutes or until light golden brown.

Remove from the oven, and cool slightly. Drizzle the glaze over the warm rolls.

Serve warm.

The “High Tea” is a British tradition that originated in the mid-1700s. Working men would take a break, usually between 15:00 and 16:00, and either standing around or leaning casually against high stools (hence “high tea”) have an informal meal of tea and finger foods. Or so the story goes.

Today High Tea has become a decadent affair and Cape Town’s hospitality industry, as usual, presents some of the finest experiences in the world. We take a look at some of our clients’ offering the best in the City from the traditional to the dynamic…

The Mount Nelson Hotel

High tea at the Belmond Mount Nelson is a bit of an institution. Take a seat in the bright and enchanting lounge and snack your way through a leisurely afternoon. It’s a lavish colonial affair with live piano music and decadent treats. Guests are invited to sample over 40 of the finest teas accompanied by a wide selection of sweet and savoury nibbles, served on a silver tiered stand. The assortment showcases local and global classics, such as melktert with cinnamon and cardamom; and baked cheesecake with white chocolate and tangy berry tartlets; baskets of warm, freshly baked scones; koesisters sprinkled with coconut; the hotel’s famous mushroom empanadas; cauliflower and onion pakoras; Farmer Angus beef frikkadels; and delicate finger sandwiches filled with smoked Franschhoek trout.

more info and bookings

Coca Safar

Situated in Artem Galleria in Sea Point, Coco Safar’s interiors evoke the grand hotels of the 1940s and 50s. Think old-fashioned rattan trolleys with tableside plating, exceptional service from waiters in full linen uniform, not to mention couture pastries – and without any snobbish exclusivity. Teatime here feels accessible and welcoming.

Certainly not your usual high tea, this 17-item culinary journey, is a flurry of sensations. From siphon-made botanical teas to dry-ice smoked palate cleansers, you’re in for a wild ride!

more info and bookings

The Vineyard Hotel

Served in the Garden Lounge, high tea at the Vineyard Hotel in Newlands features a three-tier stand groaning with a fine selection of savoury nibbles and sweet delights. Savoury scones with smoked snoek mousse and dill, petit garden vegetable quiche, rare roast beef on brioche with horseradish crème fraîche, homemade buttermilk scones with strawberry jam and whipped cream, Belgian chocolate brownies with blueberry and pomegranate ganache, and rose and French vanilla custard tartlet are just a few of the treats on offer. The menu also offers an extensive selection of infused and flavoured teas.

more info and bookings

The Cellars-Hohenort

Set in beautiful grounds in the lush Constantia Valley this is a high tea experience to remember. From savoury treats (traditional finger sandwiches, roasted vegetable and goat’s cheese tarts, and grass-fed beef and peppadew sosaties) to sweet delights (classic Madagascan chocolate cake, a mélange of flavoured cupcakes, and fresh fruit pavlovas), a high tea at the Cellars-Hohenort is an indulgent experience that includes a fine selection of fragrant teas and coffees – and you may want to add a celebratory glass of bubbly! 

more info and bookings

The Twelve Apostles Hotel

Beautifully manicured gardens and a stunning coastal landscape make this the perfect setting for afternoon tea, which is served on a three-tiered stand at your table. You just will not get anything more Instagramable than this venue. Your tea stand is filled with a variety of savoury and sweet treats, including apple and cinnamon verrines, vanilla and lemon macarons, forest berry and white chocolate choux puff, Mrs T’s cheesecake with strawberries, passion-fruit madeleines, cheese scones with jam and cream, and Death by Chocolate brownies. Pastries are made with real butter and Valrhona chocolate. Sit back and enjoy the views possibly even into sunset. 

more info and bookings

Get the party started with these fantastic, colourful and totally delicious cocktail recipes that you and your guests will love!

The Michelin Guide: A Culinary Journey Through History

The Michelin Guide, an iconic symbol of culinary excellence, traces its origins back to the early 20th century. Created by the Michelin tire company, the guide’s inception was far from its current status as a gastronomic authority. We explore the rich history of the Michelin Guide, from its humble beginnings to its global influence in the world of cuisine.

In 1900, the Michelin brothers, André and Édouard, founded the Michelin tire company in France. Recognizing the burgeoning popularity of automobiles, they sought to encourage travel and, consequently, increase demand for tires. To achieve this, they published the first Michelin Guide, initially a simple handbook offering practical information for motorists, such as maps, tire repair instructions, and lists of mechanics and hotels.

However, the guide underwent a significant transformation in 1926 when it introduced restaurant reviews and ratings. The Michelin stars, now synonymous with culinary excellence, were born. A single star signified “a very good restaurant”, two stars denoted “excellent cooking worth a detour”, and three stars indicated “exceptional cuisine worth a special journey”. This star rating system revolutionized the restaurant industry, setting a benchmark for excellence and elevating chefs and establishments to legendary status.

The Michelin Guide’s expansion beyond France occurred gradually, with the first international edition launched in Belgium in 1904, followed by the United Kingdom and Germany in subsequent years. As the guide gained popularity and acclaim, its influence extended across Europe and eventually reached other continents.

Throughout its history, the Michelin Guide has faced criticism and controversy, particularly regarding its selection process and perceived biases. Critics argue that the guide favors traditional, high-end establishments over innovative or diverse culinary experiences. Additionally, accusations of favoritism towards French cuisine have been leveled against the guide, although efforts to diversify its coverage have been made in recent years.

Despite these criticisms, the Michelin Guide remains highly influential in the culinary world. Its star ratings can make or break a restaurant, with chefs and restaurateurs striving for the coveted recognition. The guide’s anonymous inspectors meticulously evaluate each establishment, considering factors such as the quality of ingredients, culinary techniques, consistency, and overall dining experience.

In addition to the prestigious star ratings, the Michelin Guide also includes Bib Gourmand awards, which recognize restaurants offering exceptional food at moderate prices. This category celebrates culinary diversity and encourages diners to explore a wider range of dining experiences.

Over the decades, the Michelin Guide has continued to evolve, adapting to changing culinary trends and consumer preferences. In recent years, it has embraced digital platforms, launching mobile apps and online resources to provide users with real-time updates and personalized recommendations. This shift towards digitalization reflects the guide’s commitment to staying relevant in an increasingly interconnected world.

Furthermore, the Michelin Guide has expanded its scope beyond traditional fine dining establishments to include street food vendors, food trucks, and casual eateries. This inclusive approach reflects a broader appreciation for culinary diversity and recognizes the importance of accessible dining experiences.

In conclusion, the Michelin Guide’s journey from a humble tire company publication to a revered culinary authority is a testament to its enduring legacy. Despite facing criticism and controversy, the guide remains a symbol of excellence, guiding food enthusiasts on a culinary journey around the world. As it continues to evolve and adapt to changing tastes and technologies, the Michelin Guide will undoubtedly remain an indispensable resource for gastronomes everywhere.

MICHELIN INSPECTOR’S 5 RESTAURANT RATING CRITERIA

1. Quality of products
2. Mastery of flavor and cooking techniques
3. The personality of the chef represented in the dining experience
4. Value for money
5. Consistency between inspectors’ visits

TOP FIVE COUNTRIES WITH THE MOST MICHELIN STAR RESTAURANTS (2023)

1. France: 625
2. Japan: 414
3. Italy: 380
4. Germany: 328
5. Spain: 248