The Butcher’s Wife Makes Foodies Happy
Food, food, glorious food!!! This was ringing in my head the entire time I was at The Butcher’s Wife, a cosy pizza, pasta, and grills café, when they invited me for their new menu launch.
Going there, I knew that I was in for a wonderful food journey because my family and I have eaten there many times. My only problem was going there on my own, but not for one second did I feel lonely when I got there. Such is the nature of media launches! I Love Foodies was invited as part of the Hungry for Halaal meet-up group, which consisted of the most wonderful foodies and bloggers.
Before our starter platter, we were greeted and given a brief history about The Bucher’s Wife from none other than the butcher and his wife. Absolutely amazing people!
Antipasti and Pizza
Then came the food. First up was the Antiplasti Platter, which consisted of juicy crumbed mushrooms, pizza sticks, chicken livers, prawn poppers, mussel bake in a cute pan, and a side of jalapeno sauce and seafood sauce. To say that this platter was delicious would be an understatement. I remember how my fellow bloggers and foodies could not stop raving about how amazing everything was.
While we were still trying to get over the tastiness that is the antipasti platter, out came the pizza! We got to enjoy four different pizzas that are available at The Butcher’s Wife.
Numero one to enter my mouth was the Primavera vegetarian pizza, which was topped with basil pesto, feta, sundried tomato and spring onion. Then came the seafood pizza,. I have to admit, I didn’t enjoy this one – not because it wasn’t delicious, but it was just too spicy for me! The seafood pizza is topped with spicy prawn, shrimp, avocado and coriander. People who love heat will definitely love this pizza option though!
Third up was the Salami Rucola. This one came topped with rocket, sundried tomato and beef salami. Finally we had my fave of the bunch: the Salsicce Spagnolo pizza. This pizza was topped with chicken and smoked chorizo sausage. Simple but delicious.
After pizza it was my favourite time: Pasta o’clock! Each of us got a serving of four different pastas that The Butcher’s Wife offers. These included the simple macaroni and cheese and the seafood pasta, with calamari, mussels and prawns, as well as the chicken and pesto, and the spaghetti and meatball. The winner for me: The mac and cheese!
Now at this particular point in the evening, my belly had become much bigger. But, alas, I had to soldier on because the meat platter was getting ready to grace us with its presence. Now, when I say meat platter, think beef ribs, lamb chops, mini beef burgers, fries, onion rings … Oh man, my mouth just started watering all over again! I felt like I was in meat heaven.
Everyone knows a meal is not complete without dessert! As much as I was full and I could genuinely roll out of The Butcher’s Wife, what kind of foodie would I be if I did not stay for the dessert? Yep, I took one for the team.
The dessert board had three glorious choices of dessert servings: Carrot cake, banana and chocolate spring rolls with a side of ice cream, and churros with a chocolate chili sauce. I swear, when I had the spring rolls, tears of joy nearly streamed down my cheeks. It was a party in my mouth!!
And just when I thought it was over, we toasted to a perfect foodie night with milkshake shooters. We had a choice of cinnamon cookie crunch, caramel popcorn, Turkish delight, fresh banana, and lemon tart. I’ll be honest; I couldn’t fit in the shooters. I was finished. Guys, you know when your soul is content, that is how I felt when I left The Butcher’s Wife at the end of the night.
Visit The Butcher’s Wife
You guys have to check out The Butcher’s Wife not only for the amazing food, but for your own sanity as well. I promise, you will not regret it! Thank you to Hungry for Halaal for the invite and thank you to The Butcher’s Wife for the wonderful food experience.
The Butcher’s Wife is situated at 15 Belgravia Road in Athlone. For more information on this yummylicious spot, visit their official website here.
Written by Mary-Anne Gontsana
Article Date: March 2018
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