Yummy UG Vol 01: Pizza Fest

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Vol 0.1 | 2016

PIZZA FEST TOP CHEF Chef Evelyn tells us about working in the restaurant industry

NEW RESTAURANTS We bring you the hottest new restaurants in Uganda

2 FOR 1 DEALS Pizzas and beers at some great pizza restaurants around Kampala 1.

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CONTENTS

10 SAY CHEESE

CONTENTS

We speak Salim Karmali to learn about Holland Dairy's Gouda production and what makes Gouda a great tasting, affordable cheese

08 NEWS & EVENTS Every month we bring you news and the best upcoming events in Kampala’s food scene

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TOP CHEF We speak to Chef Evelyn at Prunes about working in the restaurant industry and being a Head Chef

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INSTA FAVE Lamic Kirabo (AKA, Third Local) shares her top five restaurants for Instagrammable food and decor

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RIDE ALONG Anna Kakuba visits Riders Lounge for their weekly special meal

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BIRTHDAY CHEERS Malcolm Bigyemano discusses the importance of birthdays and what they really mean as we grow older

#PIZZAFEST16

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All you need to know about the Kampala Pizza Festival with two for one offers on pizzas & Club Twist

YUMMY COCKTAILS We’ve got three delicious cocktails for you to make and enjoy in the comfort of your home

DIRECTOR Mikul Shah GM Iliana Björling EDITOR Soni Adriance DESIGN Karan Khalsa SALES, MARKETING & OPERATIONS Allan Kwitonda CONTRIBUTORS Anna Kakuba, Lamic Kirabo, Malcolm Bigyemano IT Samson Kapeyi SALES INQUIRIES Call Yummy, 0774 100 629 EMAIL sales@eatout.ug

/eatoutuganda

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@eatoutug

@eatoutuganda

EDITORIAL YUMMY

YUMMY KAMPALA Are you ready for the yummiest magazine in East Africa? Gear up and join us on a journey of cravings, indulgence and celebration of food and drinks as we launch the first edition of the Kampala Yummy Magazine!

Kampala Yummy Magazine stems from the first food and lifestyle magazine launched in Kenya and we are excited to see the culinary footprint expand here, in Kampala!

I’m personally very excited to be a part of Yummy Magazine in Uganda, as food holds a very special place in people’s hearts here. Having grown up in Sweden, I have never been very attached to our local cuisine. We simply don’t have much of a traditional Swedish cuisine and we definitely don’t have local specialties like the delicious Rolex. Instead, we have been influenced by cuisines from other parts of the world; Mexican, Italian, French, Chinese, Thai and more recently, Ethiopian and even Ugandan cuisine has shaped our way of eating, drinking and living. This background is partly what makes me so intrigued by

the East African and Ugandan loyalty to its heritage of food culture: saying you don’t like matoke would be a bit like swearing in church. The love for food, and even more so, the love for traditional Ugandan food is real, and I love it!

Having said that, cultures and cuisines from around the world have started to leave a mark in Uganda as well ,in many cases, these are being embraced with open arms. Among those influences that Ugandans have welcomed is pizza. That’s why we are introducing the first ever Kampala Pizza Festival and dedicating our first edition to this cross-continental, unconditionally loved dish. From the 3rd to 9th of October, some of the best restaurants in Kampala will let us indulge in a buy one get one offer on pizza and Club Twist. Yes you heard

right, you pay for one pizza of your choice and one Club Twist and you get the second pizza and Club Twist free! Find out all you need to know about pizza and the Pizza Festival on page 19.

Apart from being excited about Kampala Pizza Festival I’m eager to let you guys get to know our amazing writers. To mention a few goodies from this edition, check out food lover, filmmaker and writer Malcolm Bigyemano’s “Man About Town” piece about the nuances around birthday celebrations on page 26. Or, all my fellow cheese lovers out there, check out the “Producer to Plate” article on page 10 where we talk to Salim Karmali, the proprietor of Holland Dairy. Did you know that you can get locally produced Piri Piri Gouda in Kamwokya?

I hope you’ll join us in celebrating Kampala Pizza Festival and the launch of Kampala Yummy Magazine by indulging in a little pizza action this October. Don’t forget to keep an eye on our social media pages for some awesome giveaways every week.

Lot’s of love,

Iliana Björling General Manager

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NEW RESTAURANTS

CULINARY JOURNEY Etnico is Bringing International Food to the Kampala Food Scene Etnico is a potential trip around the world from the comfort of your seat. This new café is brewing up a storm in Garden City. While “intercontinental” is usually just code for a menu full of Euro-American staples, in Etnico’s case, it means a spread of dishes everywhere from Uganda, to Asia, to South America; with a friendly, diverse staff to boot. eatout.ug/etnico

FINER THINGS This New French Restaurant Has Got Everyone Saying, Oui Oui! L’ Epicurien is a French restaurant in Kololo as well as the French word for one who loves the finer things in life. It received rave reviews and was booked out for months when it first opened in Kigali three years ago and has now brought that same culinary magic to Windsor Crescent in Kololo. eatout.ug/l-epicurien

ONE STOP SPOT The New Garden Bar, Otter’s Bar, is Making a Splash in Kololo Otter’s Bar on Ngabo Road, off Wampewo Avenue in Kololo is a hybrid space where one can have a drink (or three) with friends, make more friends, enjoy scrumptious pub food with the whole family, or have a little bit of everything in a beautifully landscaped garden setting. eatout.ug/otters-bar

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YUMMY NEWS & EVENTS

PASSION FOR FASHION The Third Edition of Kampala Fashion Week is Back at Oasis Mall!

Kampala Fashion Week, in its third year, has become a showcase for Uganda's growing community of fashion designers. Complementing the catwalk strut will be culinary magic courtesy of Holy Crepe, Yujo and Mythos amongst others, with drinks courtesy of Uganda Waragi, Nile Breweries and Wavah Water.

20th – 22nd October 2016 Oasis Mall

THREE & THREE Enjoy Three Wines and Three Thai Dishes at Tamari’s Monthly Three & Three Event Explore Thai dining and fine wining at Tamarai’s monthly “Three on Three” event. You’re served three Thai dishes with three fine wines courtesy of Uganda Wines and Spirits Distributors at only UGX 50,000.

It’s a perfect night to go with friends, especially those with palates that love to try new things.

29th October 2016 Tamarai Pan-Asian Restaurant UGX 50,000

SOUL FOOD Three Days of Music, Food and Fun at the Milege World Music Festival. Get Ready To Get Down!

The festival is a 3-day celebration of exceptional African arts, presenting an outstanding line-up of the finest bands, DJs, dance groups and musicians as well as poetry, visual arts, fashion, food and crafts exhibitions from the four corners of East Africa, all in the stunningly beautiful setting of the Botanical Gardens Entebbe.

25th – 27th November 2016 Botanical Gardens Entebbe UGX 50,000

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Cheese has a way of bringing people together.

We simply love to talk around a cheese platter.

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PRODUCER TO PLATE

TEXT MALCOLM BIGYEMANO

SAY CHEESE We sit down with Salim Karmali, proprietor of Holland Dairy and self-professed cheese-lover about cheese, its roots, its importance and its future in Uganda.

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he Netherlands has a special place in cheese history (being, amongst other things, the home of Gouda) and this heritage has made itself a home in Kampala at the Holland Dairy in Kamwokya. I chatted online with Salim Karmali, Holland Dairy’s proprietor and cheese-lover about why Gouda is such a big deal, cheese’s place on the Ugandan dinner table and why Rolex is the new pizza.

Mr. Karmali states his mission is to consistently produce the best cheese in East Africa, as well as to get more people to eat it. Are Ugandans not eating that much cheese? Apparently not. “In Holland alone, the Dutch consume 17 kg per person per year on average... In Africa it's probably less that 200g per person”. That means Africans consume 1.18% of what the Dutch do. Not only are we missing out on the nutritional benefits which include a greater concentration of protein than plain milk, there are also social benefits.“[Cheese] has a way of bringing people together unlike any other milk product”, claims Mr. Karmali, “People simply love to talk around a cheese platter”.

Holland Dairy’s cheese platters consist of a variety of Gouda flavours, including but not limited to, Natural Gouda, Cumin Gouda, Fenugreek Gouda, Piripiri Gouda, Garden Herb Gouda and Black Pepper Gouda.

Seeing so much Gouda on this list and high on many lists of the most popular types of cheese in the world,

one must wonder; what’s so good about Gouda? Invented in a Dutch town of the same name, Gouda boasts a "very creamy texture and long lasting flavour. A bitter, sour, salty and umami (savoury) taste”, says Mr. Karmali, the flavour is balanced so it’s not too overbearing on the tastebuds.

This balance of flavour not only makes Gouda a great introductory cheese for someone who has never tasted or enjoyed cheese, but also makes Gouda one of the most versatile cheeses in the world, used on everything from pizza to sandwiches to fondue” Mr. Karmali says.

I didn’t know what fondue was before I Googled it, but wondered whether there were Ugandan dishes which cheese would make an ideal accompaniment for. A Rolex perhaps? "Funny you mention Rolex.

We currently have a plan to try and encourage people to add cheese to their Rolexes” Mr. Karmali mentions, drawing parallels to the tradition of adding cheese to one’s omelette in France and other places. According to Mr. Karmali, adding cheese to omelettes provides “the perfect balance of salt and texture to the eggs and as the cheese melts, it leaves a nice string to every bite”. Given Rolex’s recent mainstream attention, Mr. Karmali says he sees Rolex as Uganda’s version of pizza, claiming, “It could really be a global food sensation”. The comparison is spot-on in more ways than one; pizza was initially seen as food for the working

class in Italy before it gained upward social mobility and global infamy and was originally prepared without cheese.

"I think in Africa cheese is currently regarded as a luxury item in the house, where as in Europe, it is very rare that cheese is [a staple] not in the fridge,” Mr. Karmali explains. Part of the reason could be that while cheese is quite cheap in the West, the "cost of production in Uganda and Kenya and other African countries has forced cheese to be priced high hence making it too expensive for the middle class at times. This does have an affect [on] the market currently,” he admits. Mr. Karmali however, is optimistic that as the industry expands, production costs will go down, making cheese cheaper and more accessible for more people. Mr. Karmali states that making cheese cheaper and more accessible is his long term objective and seems hopeful that it will be achieved, “Cheese is a wonderful product and everyone deserves to enjoy [it]".

One can tell that Mr. Karmali loves cheese and when asked what his earliest cheese memory is, he mentions he unknowingly ate snails topped with cheese for the first while spending a summer in France.

"I remember forking the snail and a piece of cubed cheese, dipping it in mayonnaise and then asking what I just ate. The moment they said snail, I panicked! But it was too late, it was already headed to my

stomach” Mr. Karmali laughs as he recounts his memory. It’s a taste he came to enjoy, but ultimately is not his favourite cheese combination.

“Bread and cheese” Mr. Karmali states is his favourite, which he says he can eat at any time of day. Unlike many other cheeses, if you want to spice up Gouda you can simply add any of your other favourite accompaniments to the cheese and make it as exciting as you want. “That’s part of its beauty” Mr. Karmali tells me, “[Gouda] allows the individual to create their own explosion of flavour in their mouth”.

As all types of cheese vie for space at Ugandan dinner tables, Gouda stands out with some big advantages.

It has name recognition, a mild flavour that may fit in better with what is already at the table and last, but not least, it has Salim Karmali and the team at Holland Dairy enthusiastically backing it. The future looks good for cheese in Uganda, and even better for Gouda.

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CHEF PROFILE

TEXT MALCOLM BIGYEMANO

TOP CHEF Prunes’ Evelyn Kasaya tells us where she has come from, why there are so many more men than women in commercial kitchens and what part she plays in making Prunes an award winning restaurant.

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here are many things and many people that make a restaurant work, but few would argue that a good head chef is one of these things. At Prunes, the 2016 award winner for casual dining in Kampala Restaurant Week, Chef Evelyn Kasaya (Chef Eve) holds the fort, managing not just the kitchen, but overseeing everything from service to accounts.

Who exactly is Chef Eve and what is her story?

Born in Kenya, Evelyn Kasaya traces her journey as a chef back to Home Science classes in school. Whereas pupils could choose between Agriculture and Home Science (the former usually selected by boys), she picked Home Science because as she says, “I have always loved cooking”.

A memory that stands out for her in the Home Science class was preparing a chicken; right from slaughtering it, to cooking it. Chef Eve describes having a friend stand on its wings to restrain it, then slitting its throat, but losing control and letting the chicken escape, panic and wretch with its head hanging off its neck. “I had to

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finish it,” she says. Today, Chef Eve attributes that moment to finding courage that she has kept with her through the rest of her life.

After leaving school, she trained in mass food production at the Utali College in Kenya in 1999 where she learned the basic skills of working in a large professional kitchen; skills applicable anywhere from a hospital to a five-star hotel. It is at her first job that Chef Eve specialised, being assigned to the cold kitchen (known as garde manger in French) where she was responsible for everything from salads and sandwiches to cold cuts.

However, she strove to expand her knowledge in other areas of cooking and now considers herself an allrounder in every department of the kitchen.

Her assignment to the cold kitchen was not arbitrary, however. When asked if she is often the only woman in the kitchen, Chef Eve says there are indeed women in commercial kitchens, but they are usually limited to doing entry-level tasks such as working in the cold kitchen.

“They don’t give them chance,”

I’m very proud of myself, very proud of what I do and I will continue working with passion to inspire women

she says, referring to male chefs and employers. It is an interesting paradox, considering the patriarchal norm of women as cooks in the home.

The answer seems to be commercial in nature; where there is money and where there is power, there are men hoarding it for themselves.

As Head Chef at Prunes, where Chef Eve has been working since 2015, she runs a very different ship. She

runs a kitchen staff of eleven people altogether and delegates tasks and responsibilities outside their comfort zones so that they can pick up new skills. “We don’t have any assistant chefs,” she says, as her staff is so equipped that she does not consider them subordinates. Her duties also go beyond the kitchen as she comfortably runs the entire restaurant in the absence of the manager, Jad Helou. She attributes this to Prunes owner Ghada Ghotmeh. “She believed in me and gave me a chance to be a Head Chef of Prunes, maybe somebody else wouldn’t give me that chance,” Chef Eve says, and Ghada is just as effusive about her: “Best chef ever! She will retire from Prunes”.

Despite having worked in the food industry for over 16 years, Evelyn Kasaya is far from done. “I’m very proud of myself, very proud of what I do and I will continue working with passion to inspire women,” she says.

What does she ultimately want? “To be the best” Chef Evelyn says, by cementing Prunes’ reputation for speed, taste, consistency and good service.

Chef Evelyn Kasaya with Ghada Ghotmeh

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THE FOOD YUMMY LIFE

INSTA FAVE Lamic Kirabo shares her top five restaurants to get the perfect foodie Instagrams in Kampala.

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t’s official, we live in a world which is addicted to documenting everything and anything to do with our lives, and our meals are not surviving this trend. No you may not protest at the complete lack of concern for dinner etiquette when said Instagram die-hard stands up on his or her chair at public restaurants to capture the perfect food flatlay. Requests to re-warm food after a picture-taking spree should not garner anything more than the ‘what is happening to this world’ shrug; no eye-rolls please, this revolution has happened. As a lifestyle blogger officially addicted to food photography since I first saw Australian fashion blogger Margaret Zhang take a food flatlay, one thing I absolutely love is finding a restaurant that not only serves up good tasting food but pays attention to food presentation. When the entire aesthetic of the restaurant is unique, appealing and my new favourite word, “instagram-friendly” it’s a home run. While a picture shouldn’t be your only reason to choose to dine somewhere, these five restaurants will keep your lense and stomach happy with beautiful yet delicious food. If you are ever in the neighbourhood of one of these restaurants, getting a picture of your food will no doubt be worth it. Here are some of my favourite places to get great tasting and (almost) too pretty to eat meals.

The Bistro

Holy Crepe

Yujo Izakaya

Riders Lounge

eatout.ug/the-bistro

eatout.ug/holy-crepe

eatout.ug/yujo-japanese

eatout.ug/riders-lounge

One of the coziest places to get a meal in town, The Bistro has a quirky and eclectic feel to its décor with several elements coming together to give you some homey pictures. As far as the food is concerned, the menu has all your picture favourites from a tall green smoothie to some of the best wraps in town.

Holy Crepe has the ultimate view when it comes to restaurants in Kampala with a loft at the top of The Seventeen Apartments. As a restaurant that pays great detail to food presentation, I would suggest grabbing one of Holy Crepe’s Nutella crepes.

Yujo Izakaya is a great example of Japanese food which tends to be extremely photogenic., With little bowls for sharing and a lot of different food to fill your entire table, Yuko Izakaya is your go-to restaurant for that filled flatlay.

Riders Lounge always surprises me with their extremely good food as it’s mostly known for the bar and lounge section. The restaurant has an extremely modern feel, more clean and refined than the artsy feel of most restaurants in Kampala. The presentation of food makes their food snap worthy on all counts.

Instagram favourite: the colorful spinach wraps.

Instagram favourite: Nutella crepes topped with strawberries for a pop of colour

Instagram favourite: Order a sushi platter for a fun, colourful, flat lay.

Instagram favourite: The delicious molten chocolate fudge is impeccably presented!

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PARTICIPATING RESTAURANT

Riders Lounge Acacia Acacia Place, Acacia Avenue 039 200 0701 eatout.ug/riders-lounge Get 10% off food Monday - Sunday when you use your Yummy Card

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RIDE ALONG Anna Kakuba tries the weekly special at Riders Lounge and discovers a multi cuisine restaurant and bar with great service and beautiful ambiance.

RESTAURANT REVIEW

TEXT ANNA KAKUBA

Some sun, fresh air and a sense of tranquillity makes this restaurant stand out.

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magine beautiful décor, some Love L.A. by Ruben Willmer playing in the background, an airy venue, beautifully set tables and a warm reception. Those are the first things I noticed when I strolled into this beautiful lounge for lunch that doubles as a top night spot in town.

If you have great music, receptive staff, delicious food and a great space that would make for a beautiful Instagram timeline or picturesque Snapchats , then you, my friend, have won the hearts of middle class Ugandans who will accept nothing less.

Located on Acacia Avenue at Acacia Place, the Riders Lounge is a multi cuisine fine dining restaurant and bar that offers a variety of visually appealing meals and exciting weekly specials in indoor and al fresco dining

areas. The week I visited Riders Lounge, the weekly special was a chicken clear soup for starters, grilled tilapia served with rice and sweet chilli sauce for the main course and a banana split for dessert.

I’m not a big fan of clear soup. I like my soup thick and creamy but what helped season the soup was the heavy serving of cilantro. I’m sure if I had a cold, I’d leave Riders Lounge fitter than a fiddle. The chicken in the soup was a little over cooked and the soup could use some black pepper or bird’s eye chilli to give it more of a kick: that’s if you are like me and love everything edible with a touch of heat.

The main course was the highlight of my experience at Riders. Grilling fish is an art. To achieve succulent, tender fillet that isn’t falling to pieces

is an art only few have mastered.

Three fillets of succulent tilapia marinated in garlic with undertones of coconut flavour were served with lemon slices because what better way to eat fish but with a mixture of citrus juice and aromatics. The tartar sauce, which was in plenty, didn’t disappoint. It was tangy, fresh, and complimented the well-prepared fish.

The rice, served ever so generously, was well-cooked though the equally generous serving of steamed, crunchy vegetables could have sufficed as a side to the fish.

The banana split was beautifully presented with vanilla and strawberry ice cream and nuts. Although I was quite full from the starter and main course, I would suggest this dessert if you’re looking for a sweet indulgence after your meal.

The service at Riders Lounge is attentive and polite. Everybody is willing to help in case you need assistance for whatever reason. The alfresco dining is definitely one of the major attractions of Riders Lounge.

Some sun, fresh air and a sense of tranquillity makes this restaurant stand out. Everything from the cutlery to the table setting shows a great investment of thought and effort as many restaurants tend to hand one lousy cutlery and an even lousier serviette before the meal is served.

The location is up market, (read Kololo) so Riders Lounge tends to be a bit on the pricier side.This is a highend restaurant with luxurious dining that attracts a crowd with a penchant for fine dining. I’d definitely go back in a heartbeat.

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YUMMY MAIN FEATURE

A SLICE OF HISTORY Pizza has taken the world by storm, and Uganda is firmly rooted on the crust of this bandwagon. Perhaps this is because there really is a pizza to suit anyone, whatever their preferences. As you order your favourite type during our pizza festival, here’s an interesting slice of history for you to bite into.

The Pizza Margherita is one of the most common today, and it owes its name to Italy’s beloved Queen Margherita. It is said that in 1889, pizza maker Raffaele Esposito was commissioned to create a pizza in honour of her. Of the three that he made, she fell in love with one created in the colours of the Italian flag; green of basil, white of mozzarella and red of tomato. Neapolitan style pizza has since spread throughout the world with Uganda being firmly rooted on the crust of this bandwagon. So how exactly did this phenomenon come to be? Well, after inventing the telephone, Alexander Graham Bell got hungry and...okay, that’s not it.

While flatbread topped with oils, spices and such were popular among the Greek and Egyptians, modern day pizza can been traced back to Naples, Italy. Today, it is generally topped with tomato sauce and cheese, followed by a selection of meat, vegetables and other condiments. Before that, however, flatbreads in Italy were often topped with ingredients like lard, cheese, garlic and basil. Tomatoes were actually not used in pizzas, or Italian cuisine for that matter, until

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the 18th and early 19th century, despite having reached the region in the 1530s. This is because they were thought to be poisonous and were actually only ever grown for decoration. Peasants started using this ‘deadly fruit’ in a lot of their dishes (perhaps out of hunger), but it took quite some time for the rest of the society to warm up to the idea.

Tomato-based pizzas were already being sold on the streets of Naples by the time the elite tried them and decided that they were on board.

Slowly, pizza moved from being just a street food to actually being sold in shops where patrons could place their orders and choose from a variety of toppings. It was the 1830s and the first true pizzeria, Antica Pizzeria Port’Alba, was established. Just so you know, it is still churning out this flatbread in 2016! When it comes to cheese, mozzarella was the only one used initially, with the best quality ones using buffalo mozzarella (made from the milk of the domestic Italian water buffalo). Today, other types like provolone, ricotta, cheddar and parmesan are often included.

The ‘pizza effect’ in sociology refers to

Of the three that he made, she fell in love with the pizza Margherita, created in the colours of the Italian flag; green of basil, white of mozzarella and red of tomato

when elements of a nation’s culture are more fully embraced elsewhere before gaining popularity in their country of origin. This came from the idea that modern pizza was popularized by Italian immigrants in America (it was then still looked down upon in Italy) before being re-introduced to Italy as an accepted delicacy.

The first pizzeria in America called Lombardi’s was opened in New York’s ‘little Italy’ in 1905, and it is still operational today. After the second world war, veterans returning from the Italian campaign having already been accustomed to food from that region, proved a ready market back home.

Let’s just say that pizza consumption soon exploded in America and the rest of the world. As did pizzerias.

Many variations have of course since come up, and a good example would be the crust which is now always either thin, as with the traditional Neopolitan pizza, or thick, as with the deep-dish Chicago style. New trends such as pizza al taglio, sficione, calzone and even sweet pizzas continue to emerge.

#PIZZAFEST16

Few things are better than a pizza & refreshing cold beer!

But how about 2 pizzas & 2 beers - for the price of one?

Welcome to EatOut's first ever Kampala Pizza Festival in partnership with Club Twist.

Simply download your FREE Pizza Passport to enjoy 2 for 1 pizza (& Club Twist) at participating restaurants throughout the city!

Enjoy responsibly and if you are drinking, don’t drive!

WHEN? Kampala Pizza Festival will take place from the 3rd to the 9th of October.

A full seven days of pizza heaven!

WHERE? At some of the best pizza restaurants in Kampala.

You can find them all on page 30 or log on to eatout.ug/kampala-pizza-festival

HOW? Download your FREE Pizza Fest Passport from eatout.ug/pizza-passport and present it on your phone (or print a copy).

FAQs: How many times can I use my Pizza Passport?

You can use your Pizza Passport as many times as you would like during the week of Kampala Pizza Festival. Your Pizza Passport is valid at any participating restaurant as many times as you like during the Kampala Pizza Festival.

I want to go to the restaurant with a group. Do each of us need our own Pizza Passports?

Yes, everyone in your group needs their own Pizza Passport. It's for FREE, after all.

If some people in my group want to order off of the regular menu and not take part in the pizza offer, is that okay?

Yes! The normal a la carte menu will also be available to all patrons.

The 2 for1 promotion will however only apply to pizza (and beer where applicable).

Can I get the two for one offer on delivery?

Some do. Please check with the participating restaurant in advance or contact Jumia Food.

At establishments that offer 2 for 1 Club Twist, can I get the beer offer without buying a pizza?

No, you will need to buy a pizza and beer combo to get a second pizza and beer combo for FREE. 2 for 1 does not apply to beer only.

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YUMMY

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RECIPES

MINI-MUSHROOM PIZZAS If you think stuffed mushrooms are bland, you’ll find these a welcome change of pace since the flavours are quite robust. They are equally good right out of the oven or at room temperature, and make a nice hors d’oeuvre option for non-meat eaters.

Serves 4

INGREDIENTS

1/2 cup red bell peppers, diced

2 tablespoons extra-virgin olive oil

1/2 cup pitted green olives, diced

1/2 teaspoon salt

1/2 cup Sharp Cheddar or Parmesan cheese, freshly grated

1/4 teaspoon freshly ground black pepper

3 tablespoons breadcrumbs

3/4 teaspoon fresh thyme

4 tablespoons sun-dried tomato pesto

1/4 cup fresh basil leaves, finely chopped

2 spring onions, white parts only, finely chopped

400g Portobello mushrooms, cleaned and stemmed

2 garlic cloves, minced

4 sprigs fresh thyme, roughly chopped (optional, for garnish)

Method

Preheat the oven to 200°C. Line a rimmed baking sheet with parchment paper.

In a medium bowl, mix together the red bell peppers, olives, cheese, breadcrumbs, pesto, spring onions, garlic, olive oil, salt, pepper, thyme and basil.

On the baking sheet, arrange the mushrooms, gill side up. Spoon the filling into the mushroom cavities, mounding it slightly. Bake until the mushrooms are tender, about 20 minutes.

Transfer the mushrooms to a serving platter, sprinkle with fresh thyme, if using, and serve.

Stand a chance to win dinner for 2 plus a case of Club Twist.

Simply post your photos with the hashtag #PIZZAFEST16

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RECIPES

SPICY PEPPERONI PIZZA Pizza can be thick or thin, crunchy or soft, subtle or rich. The true neapolitan pizza has a spongy dough, and it is slightly thicker around the edges to prevent the topping from slipping into the plate. Spicy pepperoni, sautéed minced beef, smoky bacon and fresh basil make this meaty pizza burst with flavour.

Serves 2 - 4

INGREDIENTS

For the dough

800g can whole peeled tomatoes

4 cups all-purpose flour

1/2 teaspoon salt

1/2 tablespoon yeast

1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil

1 1/2 cups (350ml) lukewarm water

Pinch of crushed red pepper flakes

1 1/2 tablespoon (20ml) extra virgin olive oil

400g mozzarella cheese, thinly sliced

2 teaspoons (12g) salt

15 slices spicy pepperoni sausage 1/4 cup cooked minced beef (cooked and seasoned with 1/4 clove minced

For the topping

garlic, pinch of black pepper, Spanish paprika and salt)

3 tablespoons olive oil

1/4 cup cooked bacon, chopped (optional)

1 garlic clove, minced

Method

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the mixture into the well. Gradually start incorporating the mixture into the flour until a loose dough starts to form, then add the oil and salt. Knead the dough until smooth and elastic, then rub with a little oil, cover with plastic wrap and leave to rest for about 10 minutes.

Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and using your fingertips, spread it to cover the bottom of the pan. Loosely cover the dough with lightly oiled plastic wrap and at room temperature for at least 2 hours, becoming light and fragrant.

To make the tomato sauce base, heat oil in a large heavy frying pan. Add garlic and cook for 1- 2 minutes. Add tomatoes and break them up into small chunks with wooden spoon. Simmer for 15- 20 minutes, until most of the liquid has evaporated and sauce has thickened. Add salt, oregano and red pepper flakes to taste. This makes approximately 1 2/3 cups of sauce. When the dough has risen, spread 5 – 7 tablespoons of the tomato sauce evenly over the surface. Arrange the mozzarella, pepperoni (at room temperature) and minced meat on top. Sprinkle bacon, if using. Let the pizza rise for another 40 minutes. Preheat the oven at 220°C for 5 minutes, then bake for 20 minutes, or until the cheese is bubbly and the crust is golden brown.

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Stand a chance to win dinner for 2 plus a case of Club Twist.

Simply post your photos with the hashtag #PIZZAFEST16

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WINE PICKS

Pizza Perfect What's more Italian than pizza and wine?

This month, we've selected some great wines to pair with your favourite slice.

ROBERTSON CHARDONNAY South Africa UGX 36,000 Available from: Karuka Agencies, Kisimenti Nose: Fresh citrus fruit and rich melon, with subtle vanilla notes from the light barrelling of the wine Palate: A full, rounded palate with a rich acidity and a subtle creaminess and nuttiness, giving way to a fresh, clean finish Pairing: Seafood, roast chicken, Asian cuisine, pork and pizza

ROBERTSON SHIRAZ South Africa UGX 36,000 Available from: Karuka Agencies, Kisimenti Nose: Freshly crushed black pepper aroma, with hints of cinnamon and cloves Palate: Brambly red fruit such as rich mulberry, with integrated spicy vanilla tones Pairing: Steaks, stews, venison and meat pizzas

JORDAN CHAMELEON ROSE 2014 South Africa UGX 44,000 Available from: The Pantry, Kisimenti Nose: Cherry pink hue gives way to bright Strawberry & Dried Cranberry aromas with a delicate spiciness.

Palate: Classic, Dry French style with loads of fruit flavours and a delicious, lingering finish Pairing: Excellent with flash-fired Prawns and Chilli Vinaigrette

LONGRIDGE CABERNET SAUVIGNON 2012 South Africa UGX 97,500 Available from: The Pantry, Kisimenti Nose: An Elegant Wine filled with dark fruit, cassis and earthy tones Palate: Well structured tannins, with a delicately rich and smooth finish.

Pairing: Red Meat, Earthy Slow Cooked Dishes

THE CHOCOLATE BLOCK South Africa UGX 150,000 Available from: Karuka Agencies, Kisimenti Nose: Dark fragrant fruit and spice, with subtle hints of cigar box and white pepper Palate: Rich and savoury layered mouthfeel, simply unforgettable!

Pairing: This wine is so delicious that you’ll finish the bottle before the food arrives!

GLEN CARLOU PINOT NOIR 2012 South Africa UGX 128,000 Available from: The Pantry, Kisimenti Nose: Earthy tones with mild black cherry aromas combined with hints of strawberries.

Palate: Generously fruit-driven and a smooth silky texture, followed by mild tannins that deliver structure & complexity Pairing: Seared Tuna, Crispy pork belly or a crispy duck salad

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MAN ABOUT TOWN

TEXT MALCOLM BIGYEMANO

BIRTHDAY CHEERS! Birthday drinks have a lot in common with other excuses to drink, but Malcom Bigyemano finds there are a few things that set them apart.

Birthday Drinks Are… •

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On Really Weird Days Sometimes: If you are like most people, you hope for a birthday that falls on the weekend so you and your friends, unimpeded by work and responsibilities, can let loose and celebrate to the best of your abilities. Alas, birthdays have no respect for days of the week. You may postpone the celebrations for the weekend, but all the birthday love and messages may have gone cold by then. If your birthday falls on a Monday, it falls on a Monday. You may find yourself and your friends in a half-dead bar turning up. On the bright side: service will probably be at its best.

A Social Experiment: From home, to work, to places of leisure and places of worship, we make friends and acquaintances; some of whom may share more than one of these spaces, but all of whom rarely converge.

•

Birthday celebrations, however, have the capacity to bring together all these different groups of people who may only have one person in common and that is when things get interesting. For one, the common denominator (our birthday girl/boy) will, for the first time, have to juggle not just their friends, but who they are to their friends. If you are one of said friends, you may hear them use an accent you have never heard before, or see them gyrate to “Work” when you have only ever seen them jubilating to “We Are The Chosen Generation.” Secondly, there is always a chance one’s friends will all get along like a house on fire and make some new friends themselves. If not, it’s a good thing they are at a bar; alcohol is flammable.

The Birthday Cake For Adults: The crowning moment of any childhood birthday party was the cake. This is when kids who did not care for the mugole but were invited because they are

•

in the same class would start making best-friend claims.

The birthday girl/ boy would be presented with the cake, followed by their making a wish, blowing the candles out and cutting the cake to cheers and ululations. In adulthood, the cake is still a thing, but its position has been usurped by the tray of shooters. Pale shots of tequila in shot glasses are presented to the celebrant (with a few extra for them).

The celebrant will then raise a single miniature glass and make a toast.

Vague on Payment Protocol: Suddenly the laughs begin to dwindle and it’s like the last three drinks didn’t happen.

You may even wish the last three drinks didn’t happen.

A thin little book is being cracked open, peeked into and then passed on with raised eyebrows. The bill always sobers the group up, but raises many more questions at a birthday celebration. Does the person whose birthday

it is foot the bill, having invited everyone? Or, should everybody else be celebrating them by covering the bill collectively? Didn’t Gilbo say he was going to the toilet when you passed him the bill?

Isn’t that him getting onto a boda? Every friend group is different and has different codes of conduct, so there is no simple answer. These are the mysteries of life, as perplexing and subjective as the meaning of life itself.

Birthday drinks tend to happen at the same kinds of places all other drinks happen, often with the same people one would find themselves drinking with on any other day. What makes them special? The person whose birthday it is gives you an excuse to be in a bar on a school night. No matter how varied friend groups may be, this constant must remain: whoever's birthday it is should have the most fun and be the most drunk.

YUMMY

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YUMMY

COCKTAILS

Italian food got you in the mood for Italian drinks?

We've selected three classic Italian cocktails for you to whip up at home! These cocktails are easy to make and are best enjoyed in the summer sun.

Negroni

Aperol Spritz

Angelo Azzurro

Ingredients

Ingredients

Ingredients

1 oz Gin 1 oz Campari 1 oz Sweet Red Vermouth

2 oz Prosecco 1 ¼ oz Aperol Splash of soda water

3 parts Gin 1 ½ parts Cointreau or Triple Sec ½ parts Blue Curacao

Method

Method

Method

Stir all ingredients into glass over ice.

Serve with an orange slice (optional).

Fill a wine glass or tumbler with ice. Pour Aperol, Prosseco and top with soda water. Serve with an orange slice (optional)

Add ice to shaker. Add Gin, Cointreau (or Triple Sec) and Blue Curacao into the shaker. Shake well and serve in a martini glass or tumbler.

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