By Louise Liebenberg
THREE Port Elizabeth women have combined their creative talents to start a charming new venture they have called Gently Worn; a place that gives “once discarded and disregarded treasures a platform to shine”.
Friends Dee Malkinson, Claire Liston and Nicola Kirsten also have a small but scrummy breakfast and lunch menu in place at their quaint little shop, which sells all sorts of interesting new and vintage homeware items like linens and crockery, as well as quirky jewellery, headpieces and the like.
Gently Worn recently opened at the corner of Sixth Avenue and Water Road, at the same premises as Wicker Woods restaurant where Dee’s husband Joel is the chef patron.
It’s already proving a popular pitstop with mums on the school run and with business folk based in the Walmer area – Joel has set aside part of the Wicker Woods premises for Gently Worn dining or you can pick my fave spot – under the big, old tree out front. There’s a lovely, nostalgic energy about the place and you get the sense it’s because it’s based on friendship and togetherness.
My first meal there was a mid-week lunch with colleague and friend Gillian McAinsh, of La Femme, a few weeks ago. We had a great old time parking off under the tree, catching and enjoying our delicious salads – I had the prawn and avo salad for which Joel is sharing the recipe below, while Gillian had the chicken and avo salad. Both were superb and a quick trawl of the little shop also yielded some lovely treasures for the home – and the realization we’d have to return for some more vintage inspired shopping!
Gently Worn is open from 8.30am to 3.30pm on weekdays and from 8.30am to 1pm on Saturdays. Breakfast is served from 9am to noon and lunch from noon to 2pm.
The menu is small but yum – for brekkie you can have Eggs Benedict, or “build your own breakfast”; for lunch there is veg or beef lasagne with salad, gourmet burger, Greek salad and then the two salads which Gill and I had, but knowing Joel he’ll probably ring the changes now and then.
Scroll down for a recipe for the prawn and avocado salad that has been flying off their menu!
Recipe: Prawn and avocado salad
Mixed lettuce leaves; Cucumber, shaved; Mini plum tomatoes, halved; Spring onions, finely chopped; Avocado, sliced; Wild rocket; Sweet chilli sauce; Balsamic reduction; Extra virgin olive oil; Fresh lemons; salt and pepper to taste
De-vein and de-shell the prawns, then grill them on a high heat with a drop of olive oil and fresh lemon. Once nearly cooked, add a little sweet chilli sauce.
Make the salad with the above ingredients; drizzle with a bit of sweet chilli.
Scatter the cooked, warm prawns on the salad and drizzle over the balsamic reduction and extra virgin olive oil.
Garnish with lots of rocket.