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fOOD & DRINK Edited by Elaine Ramirez (elaine@groovekorea.com) Te Sweet South African Twiga For most of us, Christmas would be a much happier occasion if Jesus had been born in June. For the an- tipodeans of this world, Christmas has always meant chilling on the beach. We can’t do that up here like that part of the world, but we can send you to get a taste of sun-kissed animal flesh at Itaewon’s new- est South African restaurant. Twiga’s Christmas dinner includes a variety of traditional South African meats and vegetables. Most outstanding is the rack of lamb. Marinat- ed in garlic and olive oil, pan-seared and oven baked very rare, it is lightly seasoned with salt and pepper and a side of thyme jelly. It is very tender, and served with potatoes, rice or baby potatoes, plus vegetables. The hanger steak, pan-seared with a red wine sauce, is served over a saffron risotto. The steak also comes with a side of traditional vegetables, including asparagus, a delightful surprise in this country. A vegetable buffet will be available, including South African staples like cauliflower cheese and pumpkin fritters. Famous for its desserts, Twiga will fuse the South African influences with the work of their French chef Gregory, offering Amarula cheesecake, trifle and, specially for Christmas, baked Christmas pudding. Though we didn’t have a chance to try it, Gregory highly recommends a festive duck breast with orange sauce, as well as escargots — give something new a chance this holiday. More info j Twiga Address: Seoul, Itaewon-dong, Noksapyeong-daero 26-38 (between Noksapyeong and Itaewon stations, by the Saudi Embassy) Website: www.facebook.com/pages/Twiga/274072212770438 Famous for its desserts, Twiga fses South African infuences with the work of their French chef Gregory, ofering Amarula cheesecake, trife and, specially for Christmas, baked Christmas pudding.