FOOD & WINE | 11
23 October 2019
WINE & DINE
Eunice Rademeyer
Craig Cormack
Mariana Esterhuizen
From broad beans to brain food U
3A Overberg will be launching a new cookery course next month, presented by well-known cooks, chefs and a herbal specialist. These demonstrations and tastings will be hosted in the Catholic Church Hall, every Tuesday morning at 10:00. Here is a sneak preview:
food security of many of the more than 7 billion people on the planet is threatened and a review of the original outlook on food consumption is required. The pod fruit and seeds of these bean families bring a welcome new inspiration for modern applications and will be demonstrated and available for tasting.
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Tuesday 5 November with Eunice Rademeyer: Mezze – a Lebanese Thing The tradition of Mezze – the little appetisers served with drinks – can be found across the Mediterranean. But having enjoyed Mezze in many restaurants in Beirut, with the table groaning under fifty different offerings, Eunice believes that Lebanon beats any other country by the sheer variety on offer. She says that her aim with sharing her cooking is to demonstrate how easy it is to produce beautiful food with the simplest of ingredients. She will show you how to get a party started with a small selection of Mezze, served with warm pitta bread (Khobz Halabi) and generous lashings of extra virgin olive oil. Eunice has chosen two of her all-time favourites – Hummus bi Tahine and Baba Ghanoush – for this cooking demo. There will be a tasting and some other surprises on the menu.
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Tuesday 12 November with Mariana: A Tale of Two Beans Mariana Esterhuizen, who sold her award-winning restaurant in Stanford, Mariana’s, last year, won wide acclaim for her organic food garden and country cuisine. Through her extensive research, Mariana discovered that the broad beans (boerbone) and Governor’s beans (heerbone) were of particular value to the people travelling the length and breadth of the continent in the early pioneering days due to their nutritional value. She has developed her own new recipes and applications of these so-called ‘old fashioned’ products, inspired by the likes of Langenhoven. In the day and age we live in, the
Tuesday 19 November with Craig Cormack, ‘Mr Saltman’ U3A is privileged to host multiple award-winning chef, restauranteur and author, Craig Cormack, who has spent 30 years as executive chef at some of the world’s most highly-rated hotels and opened several acclaimed restaurants, including Overture, Sofia’s and Salt. Craig will discuss his journey with salt, explain the various types of salt and their uses in cooking and our lives in general. There will be an opportunity to taste both local and international salts.
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Tuesday 26 November with Dr Arien van der Merwe: Neuroplasticity Dr Arien van der Merwe is a medical doctor, specialising in mind-body and integrative, natural medicine, stress management, workplace wellness and longevity. Arien is a specialist holistic health expert, health coach and counsellor. Arien says the brain has an incredible ability: it is malleable and can be shaped like clay. Neuroplasticity is the ability of the brain to change and adapt throughout our lives to promote youthful living. Brain networks can be restored, stimulated and rejuvenated. The brain is the most ‘exercise-able’ body part you have and is far easier to develop than calf muscles! This introductory talk will explain some ways to do just that, to calm down so that left and right brain can work as a whole, harmonising and balancing the sympathetic and parasympathetic nervous systems, including food as medicine, brain food to prevent Alzheimer’s and dementia, and herbal remedies to support the heart, brain and nervous system.
OPERATEUR BENODIG VIR BOOTRITTE OP LAGOON
Betree die opwindende toerisme-bedryf Moet in Overstrand woon - Skipperslisensie verkies, maar nie noodsaaklik - Suksesvolle kandidaat is waarskynlik entoesiastiese “jonk van gees” afgetrede egpaar - 50% winsdeling. Vir meer inligting kontak: nieldubois@gmail.com
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