{"id":43508,"date":"2026-06-03T16:04:22","date_gmt":"2026-06-03T14:04:22","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=43508"},"modified":"2026-06-03T16:04:22","modified_gmt":"2026-06-03T14:04:22","slug":"dishes-worth-travelling-for","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2026\/06\/03\/dishes-worth-travelling-for\/","title":{"rendered":"Dishes worth travelling for"},"content":{"rendered":"

Is there anything better than lingering long over a not-the-average-bacon-and-eggs breakfast, chilling alongside a pool or huddled close to the fire (we\u2019re on the coast, so one never knows which way the weather wind will blow) while lazily deciding what to do for the rest of the day? We think not. And come mid-Winter when we\u2019ve really had enough of the office politics and the school runs and the cold snaps and it\u2019s been yoooonks since the Christmas hols, there are few places we\u2019d rather be than on the Cape\u2019s Garden Route. Specifically the quirky Turbine Boutique Hotel and Spa on Knysna\u2019s Thesen Islands. Where we found exec chef Greg Coleman had, since our last visit, done his marvellously cheffy thing and given the menu at the Island Caf\u00e9 a new and very delicious look.<\/p>\n

\"\"<\/a>So for breakfast, on our first morning there, we dilly-dallied between the potato hash and poached egg with coriander hollandaise (tick), the Hertzog cookie crumble oats (seriously … warm rolled oats with brandy-flamb\u00e9ed apricot compote and crumble cookies … another decadent tick), and spicy chicken livers simmered in a spicy tomato ragout and Ganzvlei yoghurt on toast (it\u2019s just ticks all the way). Since it was a weekend full of treats, we settled on the honey butter toast – crispy Japanese milk bread baked with honey and butter and served with vanilla syrup and Chantilly cream and berry compote … added bacon optional.<\/p>\n