HOT BITES

HOT

BITES

THINKING & DRINKING ISLAND STYLE George Hunter is a Johannesburg-based barman who is rapidly making a name for himself locally and internationally, having won the Absolut Invite Team Edition in 2018 as well as the local Angostura Global Cocktail Challenge the same year.

Not only did he and drink-slinging partner Cameron Henning get to travel to Mexico to compete but the duo have received recognition for their upliftment initiative, encouraging Gauteng locals to grow herbs, vegetables and items needed in their cocktail bar.

A savvy entrepreneur who gave up a boring job in an electrical wholesaler to tend bar Hunter never envisioned his life taking the turn it ha s. He not only works as the bar manager for Joburg’s Marble and Saint restaurants he also owns cocktail equipment supplier Copper Monkey and Anvil Ice, the latter gig supplying unique ice designs to bars and restaurants. As the Angostura brand trainer he encourages people to be more adventurous in their use of the world-renowned bitters. Here are two cocktails created for them. people to be more adventurous in their use of the world-renowned bitters. Here are two cocktails

HURRICANE 50ml rum 25ml orange juice 25ml pineapple juice 25ml passionfruit syrup 15ml lime juice 10ml grenadine Ice Angostura aromatic bitters Shake all ingredients except the Angostura aromatic bitters. Add ice to highball glass and strain mix over ice. Float Angostura aromatic bitters on top to taste. Garnish with orange slice, pineapple leaves and an edible fl ower. 25ml passionfruit syrup Angostura aromatic bitters Shake all ingredients except the Angostura aromatic bitters. Add ice to

CUBA LIBRE 50ml rum Angostura ice cubes 2 lime wedges Coca-Cola Muddle lime wedges in a highball glass and build with Angostura ice cubes and rum, topped off with Coca-Cola.

BOWLED OVER High on the mountain slopes behind Cape Town’s iconic Table Mountain is Constantia Glen which boasts some of the most jaw-dropping vistas in the winelands. Because of this it’s a popular haunt with visitors who take time to relax and chill with a glass of wine and one of the wine farm’s signature cheese or charcuterie platters.

But Constantia Glen has taken their off ering up a notch with exciting new comfort food

Winter will be a hearty one as a selection of delicious homemade soups and more substantial dishes are added to those on off er at the tasting room.

Available as single servings or as a trio of smaller portions, visitors can indulge in Constantia Glen’s famous traditional Austrian beef goulash served with Spätzle, French onion soup with croûte au fromage, and delicious potato and leek soup. Both soups are served with crispy, freshly baked bread.

Each of these winter warmers can be partnered perfectly with Constantia Glen’s elegant wines. Add an additional mouth-watering platter of artisanal cheese and charcuterie to your experience and enjoy the wonderful winter vineyard views.

The soups are available at R95 and the Austrian beef goulash at R130 per person.

Constantia Glen’s winter menu also surprises with slow cooked pulled lamb served with potato gratin, wild mushrooms and green beans available at R250 per person. Another new addition is the grilled chicken paillard served with watercress, rosa tomatoes and parmesan, available at only R110 per single serving.

The tasting room is open at 11h00 to 18h00 from Sunday to Thursday and 11h00 to 20h00 from Friday to Saturday. In order to avoid disappointment, bookings are highly recommended: do so via the website www.constantiaglen.com or call 021-7955639 or e-mail reservations@constantiaglen.com.

CHENIN AND CURRY Spier wine farm is one of the most eco-friendly of South Africa’s grape and wine producers. Zero waste is a goal that all its staff and employees live by, water is recycled in cuttingedge ponds and reed beds. It offers visitors art, theatre performances, unique segway tours, conference facilities but most of all, unparalleled food and wine tastings with more than one restaurant on the property just outside Stellenbosch.

Their farm-to-table ethos sees free-range chicken and pork served alongside a multitude of homegrown veggies. But in winter, the stomach and soul craves more hearty sustenance – and this prawn curry brings the requisite heat. Spier’s award-winning 21 Gables Chenin Blanc is the recommended wine to serve alongside.

CAPE MALAY-STYLE PRAWN CURRY The great thing about a seafood curry is that it cooks in much less time than a meaty curry. This simple, fragrant prawn dish is slightly sweet and deliciously mild (add a dash of chilli powder if you like yours hotter). It also works very well with fresh black mussels or cubed firm white fish. Enjoy with a glass of Spier 21 Gables Chenin Blanc. Note: This recipe is made with trimmed, shelled prawn tails. Although these are easy to eat, whole prawns (de-veined, head on) will add even more flavour. If you don’t mind the shells or eating with your hands, choose them instead (about 1kg).

(serves 4) Ingredients:

30ml vegetable oil 1 onion, chopped 3 cloves garlic, grated or finely chopped 1 knob fresh ginger, grated or finely chopped 15ml roasted masala curry powder (or medium/ mild curry powder) 5ml ground cumin 5ml ground turmeric 1 x 400ml can coconut milk 5ml sugar About 500g prawn tails, shelled and de-veined (see note above) Salt and pepper to taste Fresh coriander leaves to serve Cooked basmati or jasmine rice to serve Method: 1 In a wide, deep pan or pot, add the oil and fry the onions until soft and lightly browned. Add the garlic and ginger and fry for 30 seconds, then add the masala, cumin and turmeric and stir for a minute until the bottom of the pan goes dry. 2 Add the coconut milk, sugar and prawns, stir and bring to a simmer. Cover with a lid and simmer for 5 to 8 minutes until the prawns are just cooked. 3 Remove from the heat, season generously with salt and pepper. Serve hot in bowls over rice, topped with fresh coriander.

ALTERNATIVE FLAVOURS Did you know that women’s sense of smell and taste is more highly tuned than that of men?

Autopsies by researchers at the Institute of biomedical sciences in Brazil found that the olfactory bulb in female brains was served by 43% more brain cells and around 50% more neurons than in men – so women can detect, analyse and identify more smells and flavours than men.

Bitterness is something which sets supertasters apart from others – or a sensitivity to bitterness. But bitterness is also becoming a big element of flavour in both food and drink circles. Bartenders and cocktail mixologists are making up their own unique versions.

All bitters differ slightly in their sweet, citrus and spice characteristics but for centuries Angostura aromatic bitters have been found to be the perfect balance of all three with no one aroma descriptor dominating its flavour.

Bitters are made by steeping botanicals such as gentian root, cinchona bark, cassia, clove, cardamom, allspice, ginger, herbs, fruit peels and dried flowers in high-proof alcohol. The alcohol works to extract flavours but because it’s used by the dash, the’alcohol’ percentage ends up being negligible when added to food and drinks; it also serves as a preservative, meaning a bottle of Angostura aromatic bitters could last for up to five years, if not longer, if kept out of direct sunlight.

Not at all bitter when added to food or drinks, Angostura aromatic bitters adds that extra depth of flavour that intensifies

the characteristics of other ingredients and enhances taste through smell – kind of like using salt and pepper in the kitchen. With bitters, non-alcoholic cocktails become crisper, the top notes of light cocktails are enhanced, the aged notes in heavy rums and whiskies are softened, the acidity in citrus-based cocktails is pacified, it marries well with gin and vermouth, and adds depth to creamy creations.

Aromatic bitters typically pair well with the botanicals used to produce it. Essentially though, there are four approaches to pairing it with different flavour profiles, said drinks consultant Denzel Heath. “Firstly, matching botanicals is a no-brainer – for example, where you have orange zest in the bitters it pairs well with citrus. Our go-to botanical pairings are all types of citrus, spices like allspice and pimento.”

Complimentary flavours also made for good pairings, Heath said. Aromatic bitters is heavy in cardamom, clove and orange zest and would thus work well with mint. His third tip was to “think ‘balance’ – where you’d need to steady the acidity of citrus or hibiscus-based drinks. And lastly, be creative and try something new…” Aromatic bitters is quite a strong flavour and very capable of over powering other ingredients, but in the right amounts it can elevate the flavours in just about anything. “You’ll be surprised,” Heath said, “you can even add it to chocolate and coffee”.

For more information on Angostura bitters and cocktail recipes visit www.angosturabitters.com.

Matching inspiration LEMON LIME BITTERS Add three lime wedges and 15ml lime cordial together in a high-ball glass, muddle, add ice and top up with lemonade. Add 6 – 8 dashes of Angostura aromatic bitters and stir. Garnish with a lemon or lime wedge. Creamy inspiration ANGOSTURA SOUR Shake 30ml Angostura aromatic bitters, 30ml lemon juice, 30ml demara simple syrup and one egg white in a shaker. Then shake with ice and strain into a chilled coupe glass.

Balance inspiration OLD FASHIONED Saturate one sugar cube with two dashes of Angostura aromatic bitters in an oldfashioned glass and muddle. Add 60ml whisky and ice and stir together. Garnish with an orange wedge and serve. Complimentary inspiration MOJITO Muddle twelve mint leaves, two lime wedges and 37ml simple syrup in a highball glass. Add 60ml white rum and crushed ice, stirring consistently until glass frosts. Top with soda water or sparkling water and add three dashes of Angostura aromatic bitters. Garnish with mint sprigs and a lime wedge. Then serve. Creative inspiration ANGOSTURA DEEP CHOCOLATE SAUCE Combine ¼ cup milk, two teaspoons of Angostura aromatic bitters and two teaspoons of brandy in a measuring jug or microwaveable bowl. Microwave until very warm. Gradually add one cup of sweetened cocoa powder, whisking after each addition until smooth. Drizzle in additional milk if needed. Pour over your favourite ice-cream flavour.

Aromatic bitters is quite a strong flavour and very capable of over powering other ingredients, but in the right amounts it can elevate the flavours in just about anything.