Trinchados is about presenting you with the best quality and product at the best price

Trinchados is a spicy meat dish and commonly served in many South African Portuguese restaurants across the country. Its origin is traced back to Portuguese speakers who lived in Angola and Mozambique.

October 22, 2021

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Of course, over the years every chef has added his or her own spin to it. This braised beef or chicken dish is served with Portuguese roll at Trinchados, and it is quite popular.

“We offer the dish but without cream as it, I believe, subdue the subtleties of the wine that goes with the dish,” says food fundi, Wayne Blake. Wayne is the owner of the Trinchados restaurant at the White River Country Club. And no – it is not just accessible to members of the country club or golfers who play the circuit – it is open to all and everyone!

“We offer breakfast; lunch, dinner and our kiddies menu will satisfy the most exuberant kids on the block. I love continental, Mediterranean and Spanish food. These foods are truly basic and made with few ingredients but Ola – it is just to die for and we will prove it. The cultures that designed these foods are exuberant, colorful and loud. They take time to sit down, talk and laugh and experience all the flavors and nuances which is so part and parcel of their dishes,” says Wayne.

“These dishes do tend to be a little dry though so we have adapted all our dishes to be just a tad saucier. This eventually motivated me to develop our own range of sauces which, in more sense than one, has actually become our signature. I have learned – over many years in this industry, to reverse engineer and simplify recipe’s and commercial sauces. For example our ‘O fogo’, (tabasco), which takes 30 days to make, only has four ingredients compared to the eight of other commercially manufactured hot sauces and it is equally popular if not more.”

“Our LM peri-peri chicken, Mozambique steaks and squid heads are also popular with patrons.”

As a supporter of buying local – we source and process locally – our meat is aged (35-60 days) and cut in-house. I believe this openness about what and how we do things enhance our relationship with diners and our suppliers.” Wayne’s intention to become a lawyer was crushed during his military service years when an opportunity to become a chef, presented itself and well, as the saying goes – the rest is history. “I love what I do and do what I love and perhaps this is but one of the reasons why the business has consistently grown 20 percent – month on month, since we started. We are not pushing. Organic growth, although slower, is the ideal manner to grow a business.”

“Hospitality is a serious business. It is demanding – it is fun and the opportunities are aplenty if you are able to stay positive despite the challenges.”

“We do not pre-prepare dishes – especially meat so please sit down – breath – enjoy the view – chat – tell jokes – share – connect and be exuberant.”

Trinchados is about presenting you with the best quality and product at the best price. Presentation is authentic and unpretentious as is us using tumblers to serve our wine in. Prost!