Imagine being able to trace the catch of the day on your plate directly back to the local fishermen, discovering more about the species, and, more importantly, where, how and by whom it was fished. Using the Abalobi app, diners are able to scan a QR code at their table and get the full story of the fish on their plates as tagged and told by the fishermen and women.
On the day of my visit to the Steenberg-situated bistro, I had the curried baby calamari with baba ghanoush, avo pulp, soy syrup, and sesame seeds, which remains one of the bistro’s stalwarts, and always delivers on flavour. The sample of the seabream taco off my lunch guest’s plate was sublime, but the real gobsmacker was the sustainable fish of the day: a perfectly prepared fillet of yellowtail served on an Asian slaw. According to my QR code, the fish I was savouring had been caught that morning by David Nicolas Shoshola (a master fisherman of 30 years) in Lambert’s Bay.
This vividly brings to life, and to my plate, the term “From Hook to Cook”.