News at Anta Boga

 

April 1, 2008

Anta Boga Mini Bar

Spoil yourself with our newly launched Anta Boga mini bar.  This is the latest addition to Anta Boga and offer our guests the opportunity to create there own mini bar. A selection of freshly made treats from our kitchen and a variety of beverages are on offer. True to Anta Boga style it will be presented in Balinese charm ready on arrival.

Express Breakfast

For our guests on the move we offer an Express breakfast option. This is a breakfast box filled with an aria of breakfast treats, ready on departure. The Express breakfast is also available in a healthy option.

October 1, 2007

5 Star Accommodation

5 stars!! These are the 2 words that’s on everyone’s lips in and around Bloemfontein. Yes, only 9 months old and we received our five star grading. The addition of stars shows the attention to detail and special guest relationships that we treasure @ Anta Boga. All together with spring approaching this is an exiting time for the hotel with many events and special occasions lined up on the calendar. Hope to welcome you soon.…

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August 30, 2007

Nederburg Pre-Auction

Among Chefs uneven numbers are used to create a perfectly balanced plate of food. The 33rd Nederburg Auction promises to be nothing less than perfect. @ Anta Boga the torches were lit and the red carpet was stretched to welcome the V.I.P guests for an evening of great food, exquisite wine and even more wine.

Pre-Auction tasting is arranged throughout the country by Distell where potential bidders are invited to taste some of the wine that will be on offer at the actual auction. Incredible wines such as Hamilton Russel Vineyards Chardonnay 2003, Durbanville Hills Caapmans Cabernet/Merlot 2001 and Kanonkop Paul Sauer 1995, were some of the stars of the evening…

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July 5, 2007

Volksblad Arts Festival

The Volksblad Arts Festival was a grand addition to the Anta Boga calendar, with a large amount of visiting guests and celebrities to the hotel. This is the winter festival with the warmest heart, situated in the Central Region of South Africa, Bloemfontein hosted by Volksblad and UFS. There you are able to enjoy the best quality productions of drama, classical music, contemporary music, visual arts, and children theatre.

Make sure not to miss the Volksblad Arts Festival next year, but be sure to book your accommodation in advance.…

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June 1, 2007

Recipe of the month

Our newly appointed Chef team Gerrit De Klerk and Marius Bubb, is passionate about innovative cuisine, with fresh produce as the key element. With experience and training in five star establishments all over the country their dishes will offer a unique experience true to Anta Boga. Tailor-made menus to suite your specific needs are no challenge and they will be glad to assist. Please see recipe of the month to create your own Balinese charmed dish at home.

Mihshi Malfaf (Cabbage Rolls) This is a traditional Syria-Jordan recipe
Serves 6:
Cooking time: 01h15

    Stuffing:
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1-2 Peppers, chopped
  • 1 cup short grain rice
  • 1/2 teaspoon ground allspice
  • salt
  • Freshly ground black pepper
  • 1/4 cup water
    To finish:
  • 4 cloves garlic, chopped
  • salt
  • 1/2 cup lemon juice
  • Chopped mint
  • Water

1.Core cabbage and remove leaves carefully. Boil leaves in salt water, until limp/ drain in a colander. 2. Cut larger leaves in half, removing rib. cut thicker part of rib from smaller leaves. Line a deep pan with ribs and any torn leaves. 3. Gently fry onion in olive oil to soft and add to the finely chopped [peppers or strips. 4. Place a tablespoon of filling on bottom edge of leaf and roll, tucking in sides to contain filling. Press with hand into a neat sausage shape. 5. Pack finished rolls flap side down in a lined pan. Place close together in layers, sprinkling each layer with a little garlic, salt and lemon juice. 6. Crush remaining garlic and mix with the mint. Sprinkle over final layer of rolls and add enough water to cover rolls. 7. Invert a heavy plate on top of the rolls, cover pan and bring to a simmer for 1 hour.

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