GINJA Food & Lifestyle Magazine May '13 by GINJA Food Media (Pty) Ltd

INJa

Thefoodmagazine

seafood sensation!

ISSUE 01 2013, R29,99 (INCLUDING VAT)

fat

burners!

7 easy ways kick start your mEtabolism

Easter Treats!

10 MOST EXPENSIVE FOODS outlandish, outrageous

and the most expensive

TIA

INGE K TH EK

A RO

T G A OTS N I K F P LOOEST S DS O B FOO TIA A AND CRO

Brain Foods

improve your brain health, and enhance your brain function.

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60.The Festive Issue.deelishlifenstyle.com

editors notes It’s the first edition of Ginja and to say I’m excited would be an understatement! Following your dreams often seems like an excerpt from the movies. Ginja, however not only encompasses every dream of mine, it allows me to share the road I’ve travelled to get there!

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Thefoodmagazine

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In our many editions of Ginja – the food mag, you will be taken on a journey of healthy as well as hearty meals. Escorting you on a journey locally and across the globe, we will explore foodie trends and recipes. This month we have a tantalising trip through Dullstroom in South Africa and Croatia abroad! It has me sitting on the edge of my seat, as in July I am going to Italy and France and cannot wait to share my experiences with you! We chat to Evan Coosner chef extraordinaire from Granny Mouse – and if you haven’t yet been there to experience his talent in the kitchen, you are seriously missing out! He has an unparalleled flair for food providing both variety and value to his visitors. This is without mention to his quirky personality which will have you captivated for hours. Finally, we would love to share your foodie experiences, recipes and letters. Please write to us or pop us a mail. You never know you could be published! Happy Cooking!

Jacqui

CONTENTS EXOTIC INTERESTS

24/

60/

ON THE COVER All About Seafood

How to grow and ripen your own avocados

62/Dine With

THE GOODNESS OF THE SEA AND DELICIOUS DISHES FOR THE SOLE

Avocados

PRAWN NOODLE SOUP. TEMPURA PRAWNS. GRILLED SCALLOPS. GRILLED CALAMARI. Shrimp in Butter Beer Sauce. PRAWNS IN A BRANDY CREAM SAUCE. SMOKED SALMON KALE CARBONARA PASTA. SHRIMP AND SMOKED SALMON PASTA. SEAFOOD PAELLA.

NEWS

10/Ten Most

Expensive Foods in the World

outlandish, outrageous and the most expensive

HEALTH

10/Brain Foods

five super foods that improve your brain health, and enhance your brain function.

17/Fat Burners

ways to kick-start your metabolism

20/The ADHD Diet ADHD DIET SUGGESTIOnS, TIPS AND EASY STEPS TO CREATING YOUR OWN ADHD DIET.

Avos

TRAVEL

32/Croatia

THE EUROPEAN GEM

38/Croatian Dishes

7 FAMOUS CROATIAN DISHES AND HOW TO MAKE THEM

45/Dullstroom

A POT OF GOLD AT THE END OF THE RAINBOW

SWEET TOOTH

51/Decadent Delights

SWEET AND DELICIOUS EASTER TREATS. CHOCOLATE COOKIES. BISCOTTI. CUP CAKES. HOT CROSS BUNS. SCONES. EASTER TEA RINGS. EASTER EGG COOKIES

rECIPES TO CREATE A 3 COURSE GREEN SENSATION.

WINE

64/Hartenberg’s

New Winemaker

HATENBERG WINE ESTATE HAS ADDED A SASSY, YOUNG AND VIBRANT NEW WINE MAKER TO ITS AWaRD WINNinG TEAM

67/Andrea Mullineux

award winning winemaker of Mullineux Family Wines joins the Cape Winemakers Guild.

78/Dine Out

the ultimate guide to eating out from fine dining to bistro restaurants

FOOD TALK

80/Rasmus Kofoed

THE Taste of mother nature

82/Evan Coosner Local Fare with flair

10/FOOD/NEWS

11/FOOD/NEWS

of the World’s Most Expensive Foods If you’re looking to expand your horizons into the world of excess culinary expense, then you could do worse than starting with a few items on the list below. We’ve collected some of the most outlandish, outrageous and, above all, the most expensive foods in the world.

3/The Zillion Dollar Frittata –

The matsutake, or mattake, mushroom is expensive because of its rarity. While its historical prevalence meant it was nearly synonymous with autumn in Japan, the introduction of an insect that kills the trees under which the mushroom grows has caused a dramatic decrease in the number of matsutake mushrooms. A method for farming the matsutake has yet to be developed, which means the lack of trees from which to harvest these mushrooms naturally is a serious problem for the species.

This absurdly expensive breakfast item found at Norma’s at Le Parker Meridien hotel in New York City, consists of a mixture of eggs, lobster and 10 ounces of sevruga caviar (which costs the restaurant $65 per ounce). On the menu next to the expensive omelet there is a challenge that reads, “Norma dares you to expense this.”

Matsutake Mushrooms Damage: $1000/pound (around R8 800)

The World’s Most Expensive Bagel Damage: $1000 (around R8 800) This bagel, created by Executive Chef Frank Tujague for New York’s Westin Hotel, is topped with white truffle cream cheese and goji berry infused Riesling jelly with golden leaves. The bagel’s price is justified when you consider that white truffles happen to be the second most expensive food by weight, eclipsed only by caviar. The underground fungus grows only under specific oak trees in Alba, Italy. Their pheromone-like odor is considered to be an aphrodisiac and is the reason dogs and female pigs are used to hunt the precious truffle.

Damage: $1000 (around R8 800)

4/ Wagyu Steak,

World’s most expensive steaks Damage: $2800 would serve 8 people (around R24 640) While Wagyu cattle are raised both in and outside Japan, the Kobe varietal which is raised specifically in the Hyogo prefecture is the most elite. Employing the most traditional production methods, Kobe beef comes from cows that are allegedly fed only beer and massaged by hand to ensure a tenderness and marbling beyond compare. These dishes can be out of range for the average restaurateur, carrying an unhealthy load of fat and a price tag to match.

Samundari Khazana, the World’s Most Expensive Curry Damage: $3200 (Around R28 160)

An Indian restaurant in London celebrated the DVD release of Slumdog Millionaire in its own, special way. It’s called Samundari Khazana—“seafood treasure”—and, at £2,000, it’s the most expensive curry in the world. Devon crab and white truffle and a half tomato filled with Beluga caviar and dressed with gold leaf are just the start of this lavish dish. A Scottish lobster, also coated with gold, four abalone and four shelled and hollowed quails’ eggs filled with even more caviar round out the dish.

7/ Dansuke Watermelon, World’s most

6/ Domenico Crolla’s “Pizza Royale

expensive watermelon Damage: $6,100 (Around R53 680) per melon.

The 12 inch pizza pie is densely packed with an assortment of some of the world’s most expensive food ingredients, such as lobster marinated in cognac, caviar soaked in champagne, sunblush tomato sauce, Scottish smoked salmon, venison medallions, prosciutto, and vintage balsamic vinegar. In addition to all these fine ingredients, it’s topped with a significant amount of edible 24-carat gold flakes.

In a country where watermelons are rare game, they can be a costly commodity. That’s how a 17-pound Japanese watermelon became the most expensive watermelon in the world. Densuke watermelons, a type of black watermelon grown only on the northern Japanese island of Hokkaido, are usually given as gifts due to their extraordinary rarity. There were only sixty-five of the fruits among the first harvest this season. They are harder and crisper than the watermelons we South Africans are used

007″, the World’s Most Expensive Curry Damage: $4200 (around R R36 960)

to and, according to Tohma Agricultural Cooperative’s spokesman, they “have a different level of sweetness.” World’s Most Expensive Cantaloupes

World’s Most Expensive Cantaloupes. Damage: $22,872 (Around R 201 274) per melon. Another type of expensive melon, the world’s most expensive cantaloupes are a pair of Yubari melons and were the first auction of the 2008 season. They had previously been judged the best pair and were purchased by the owner of a nearby seafood lunchbox and souvenir

business. It had some competition—100 melons grown by farmers from Yubari were also judged.

Almas Caviar – $25,000 Damage:$25,000 (Around R220 000) a tin. Almas caviar comes from Iran making it extremely rare and extremely expensive. The only known outlet is the Caviar House & Prunier in London England’s Picadilly that sells a kilo of the expensive Almas caviar in a 24-karat gold tin for £16,000, or about $25,000. Coincidentally, it is also where you can find the most expensive meal in Britain. The Caviar House also sells a £800 tin for those on a smaller budget.

12/FOOD/NEWS

10/ Italian White Alba Truffle, Worldâ&#x20AC;&#x2122;s most expensive truffle

Damage: $160,406 (Around R1,4 million) Expensive truffles are notoriously pricey because they are difficult to cultivate. This makes them a true delicacy which some have called the king of all fungi. A real estate investor and his wife from Hong Kong have paid R 1 411 573 for a gigantic Italian White Alba truffle which is reportedly the worldâ&#x20AC;&#x2122;s most expensive ever. The most expensive truffle weighs in 1.51 kilograms (3.3 lbs)

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15/FOOD/HEALTH

Salmon

Salmon is one of the healthiest fishes you can eat. Protein-rich and high in good-foryou omega-3 fatty acids, this buttery-tasting catch will not only decrease your risk of heart disease, it can also reduce your risk of Alzheimer’s and dementia. You may even find that a regular intake of salmon—preferably wild salmon—will boost your mood, too. In addition to being a brain food, salmon is super versatile in the kitchen. Try it baked, broiled, poached, pan sautéed, or simmered in a seafood stew.

Avocados

Blueberries

Brain food. by Michele Borboa

Miracle foods for weight loss don’t exist and neither do miracle foods for brain health. However, we’ve got five super foods that will not only improve your brain health, but also enhance your brain function. Incorporate the following brain foods into your daily diet and enjoy a tasty boost in brain power.

A blue hued bounty of antioxidants, blueberries can deliciously ward off brain diseases such as Alzheimer’s and Parkinson’s as well as decrease your chances of developing dementia, which can be caused by oxidative stress. Blueberries—and other berries— can combat the free radicals that cause damage to the brain’s healthy cells. Wild blueberries have been found to have even more antioxidant power. Throw a handful in cereal or pancake batter, toss them into fruit and green salads, simmer them down into a sweet or savory fruit sauce, and blend them into smoothies.

Coffee

Whether you sip coffee first thing in the morning or pop chocolate covered coffee beans as an occasional indulgence, coffee contains caffeine, which has been shown to improve concentration and mental focus. Coffee is also chockfull of antioxidants, which can ease oxidative stress. However, before you chug a pot of java, keep in mind that too much caffeine can actually make you scatter-brained and isn’t good for your health. Keep your coffee intake to 3 cups or less per day.

Nuts

Nuts not only offer crunch and fabulous flavor, these nutritious gems are rich in protein, omega-3 fatty acids, and vitamins E and B6, all of which benefit the nervous system, including your brain function. The nutrients in nuts can also ward off mental disease such as depression. Grab a handful for a snack, crush them into a yummy coating for lean fish and poultry, or purée them into a tasty nut butter.

Creamy, dreamy avocados are loaded with healthy unsaturated fats, which can contribute to heart health and healthy blood flow. Since hypertension is associated with a decline in brain function, eating these luscious fruits can boost your brain health by aiding in lowering blood pressure. Additionally, simply eating an avocado, with its creamy rich texture, can immediately boost your mood, offering mouthful after mouthful of comfort. Since avocados are high in calories and fat, however, be sure to limit your intake to modest portions. Although consuming more brain power foods can boost your brain health and improve your brain function, following a healthy diet that includes these foods and other super foods has been proven to be your best defense against brain diseases and age-related brain decline.

17/FOOD/HEALTH

Fat Burners Kick-start Your Metabolism by Rick Kelly

Whether you are right in the middle of a diet and exercise program or successfully completing one, the main thing that you will notice is that the amount of fat you are burning off is slowing down. Those amazing results that you experienced when you first started have almost disappeared, or are simply not there at all.

Known as a plateau, your body's metabolism has adjusted to its new operating level and is quite happy to stay there. This makes it both difficult and frustrating to shed those last 10 or 15 pounds. The strategy here is to restart your metabolism through fresh ways of diet and exercise. So here are a few tips to pull you and your body out of that weight-loss plateau.

dd more fat burners to your diet: Limit your intake of fresh fruits to red grapes, blueberries, blackberries, raspberries, strawberries, and cherries. Not only are these fruits low in carbohydrates, but they also break down fat so it can be eliminated faster from your body. An even better fat burning combination is berries with lowfat yogurt.

Burn abdominal fat faster: Limit your caffeine intake to green and black teas. They both specifically burn belly fat, and with lemon, work even faster. Use more olive oil: Olive oil metabolizes fat naturally. A recent weight loss study showed that two tablespoons of olive oil daily could reduce body fat by up to 2 pounds a week. Eat more greens: Spinach, kale, and Swiss chard are natural appetite suppressors, while broccoli, cabbage, and Brussels sprouts release the toxins that help store fat. Take your exercise plan outside: If you have lost a lot of weight on the treadmill or in aerobic classes and it isn’t working any more, it’s because your body has gotten used to the intensity of the exercise and is no longer burning fat as efficiently. Our first instinct is usually to increase the intensity of the workout, but your body will still resist. The best approach is to change your exercise venue. For example, trade the treadmill for walking or jogging outside. This will wake your body up, get your heart going, and burn more fat because your body isn’t used to the ever-changing terrain of the great outdoors. Change up your strength training: Building lean muscle is the best way to get rid of fat because muscle burns more calories, even when you are at rest. However, if you don’t ever change your workout, both you and your body will become bored with it. If your strength training involves three sets of 10 to 12 reps, then it’s time to mix it up. Try doing one rep followed by six reps with the heaviest resistance you can manage. Repeat this, and then finish with ten to twenty reps using a very light weight. This workout will not only make you stronger, it will keep you interested in your strength training.

MetabolismBoosters

18/FOOD/HEALTH Diet, schmiet. Ditch your strict eating regimen and give your metabolism a boost by eating. Yes, eating! Just by consuming certain drinks and foods, you can give your body a kick-start in calorie burning, and speed up that seemingly slow metabolism of yours. Here’s how…

What to Eat:

• Almonds: Although high in calories (don’t overdo it), they contain fatty acids that raise your metabolism. • Apples and Pears: High fibre makes you burn more calories. • Beans: High protein + high fibre = more calories burned. • Broccoli: Calcium and vitamin C create a metabolism-rising duo. • Cinnamon: Add it to sugary drinks and foods to help your body better metabolize sweets. • Coffee: Caffeine gives your mind, body and metabolism a boost. Don’t exceed 2-3 cups a day. • Curry: Since it’s spicy, your body will work hard to metabolize it and give your calorie burning a boost. • Grapefruit: Lowers insulin levels and burns calories by breaking down the fiber. • Green Tea: EGCG speeds up your brain and nervous system, thus burning more calories. • Hot Peppers and Jalapenos: For hours after you eat them, these spicy peppers will speed up your heart rate and metabolism while burning calories. • Lean Turkey: Protein builds muscle and helps to burn calories since your body is working harder to process it.

• Low-Fat Yogurt: Breaking down the high protein level burns calories and the probiotic cultures regulate digestion. • Oatmeal: Again high fiber means more calories are being burned while your body breaks it down. • Spinach: Speeds up your metabolism, plus it’s high in vitamin C, antioxidants and iron. • Unsweetened Soy Milk: Tons of calcium ups your metabolism. • Water: Your body’s metabolic rate will increase by 30 % by drinking minimum of 3 glasses (750ml) of water. Now, unfortunately we don’t just want to gorge ourselves on these items. An efficient metabolism is all within the method.

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How to Eat It:

• Focus on low-glycemic foods that keep your blood sugar and insulin levels steady. • Eat the recommended amount of calories for your body type and activity. Eating too few, in addition to exercising, causes your body to go into starvation mode which slows down your metabolism.

Use the treadmill to your advantage: If you can’t get outside to walk or run, make sure to mix up the settings on your treadmill. Speed intervals really work: run 60 seconds at your top speed and then a minute or two at an easy jog. If you have access to a high-end treadmill where you can change the incline, you can also program a hilly course to walk or run. The main thing to remember is that when you reach this level of training, it’s not necessarily the intensity, but the variety that will burn off the most weight, particularly when it comes to fat.

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20/FOOD/HEALTH

THE

ADHD DIET by Patricia Quinn

Ideally, an ADHD diet would help the brain work better and lessen symptoms of the disorder, such as restlessness or lack of focus. A diet may include the foods you eat and any nutritional supplements you may take. You may hear ADHD diets described in the following ways: Overall nutrition for ADHD: This includes the food you eat daily. How can your overall nutrition help or hurt ADHD? The assumption is that some foods you eat may make ADHD symptoms better or worse. You may also be lacking some foods that could help make symptoms better. Supplementation diets for ADHD: This includes adding vitamins, minerals, or other nutrients to make up for deficiencies in your diet that may contribute to ADHD symptoms. The assumption is that nutritional component that your body needs is lacking from your diet. Elimination diets for ADHD: This involves removing foods or ingredients that are suspected of contributing to ADHD symptoms. The assumption is that you are eating something unhealthy that triggers certain behaviors or makes them worse. Overall Nutrition and ADHD Scientific research on ADHD diets is limited and results are mixed. Many health experts, however, do believe that diet may play a role in relieving ADHD symptoms. WebMD’s ADHD expert Richard Sogn, MD, points out that whatever is good for the brain is likely to be good for ADHD.

Brain researcher and ADHD expert Daniel Amen, MD, recommends these ADHD diet suggestions:

Protein

Eat a high-protein diet, including beans, cheese, eggs, meat, and nuts. Add protein foods in the morning and for after-school snacks, to improve concentration and possibly increase the time ADHD medications work.

Eliminate the Candy

Eat fewer simple carbohydrates, such as candy, corn syrup, honey, sugar, products made from white flour, and white rice

Carbohydrates

Eat more complex carbohydrates, such as vegetables and some fruits (including oranges, tangerines, pears, grapefruit, apples, and kiwi). Eating complex carbs at night may aid sleep.

Fatty Acids

Eat more Omega-3 fatty acids, such as those found in tuna, salmon, other cold-water white fish, walnuts, Brazil nuts, and olive and canola oil.

21/FOOD/HEALTH Nutritional Supplements and ADHD Amen and Sogn suggest that all people with ADHD should take a 100% vitamin and mineral supplement each day. Many children, teens, and adults don’t eat balanced diets, especially when rushing around trying to make it through the day’s activities. ADHD symptoms -- and their causes -- vary from person to person. Work with your doctor closely before considering any additional supplements. Elimination Diets and ADHD In elimination diets, you identify a particular food or ingredient you think might be contributing to or worsening ADHD symptoms. Then you stop eating anything containing that substance. If the symptoms lessen or subside, then you continue avoiding the substance.

Can eliminating foods from your diet improve ADHD symptoms? Research in all these areas is ongoing and results are not clear-cut. Here are some common areas of concern and what the experts recommend: 1. Food allergies or additives Starting in 1975, the late Benjamin Feingold, MD, an allergist, proposed that artificial colours, flavors, and preservatives might lead to hyperactivity in some children. Since his initial theory, researchers and child behavior experts have hotly debated this issue. A recent study showed that some food colouring and one preservative did increase hyperactivity in some children. However, effects varied according to age and additive.

22/FOOD/HEALTH

By eliminating preservatives and food colourings from the diet is a reasonable option for children with ADHD. Amen recommends that anyone with ADHD avoid these substances:

- Artificial colours, especially red and yellow. - Food additives such as aspartame, MSG (monosodium glutamate), and nitrites; some studies have linked hyperactivity to the intake of the preservative sodium benzoate.

>CONSIDER THESE

Sugar and ADHD Some children do become hyperactive after eating candy or other sugary foods. No evidence indicates, however, that this is a cause of ADHD. For best overall nutrition, sugary foods should be a small part of anyone’s diet, though there is probably not much harm for a child or adult with ADHD to try eliminating sugary foods to see if symptoms improve.

Caffeine and ADHD Some studies have shown that small amounts of caffeine may help with some ADHD symptoms in children. However, the side effects of caffeine may outweigh any potential benefit. Most ADHD experts recommend avoiding caffeine.

Creating Your Own ADHD Diet

So how do you put together an ADHD diet for yourself or your child? The first step is to be sure to talk with the doctor who is responsible for treating your ADHD? REASONS

Three valued reason, do not skip this step!

Your doctor is the person best qualified to judge whether the changes you wish to make might be effective for you. Your doctor may request special tests that can help determine how the brain functions, so that together you can decide which diet changes might help the most.

Your doctor can help you monitor the changes to your diet to make sure they really help.

Some nutritional supplements are available only through a doctor’s prescription. Dosages of all supplements should be carefully determined and monitored.

the next step

Once your doctor is on board, then you’re ready to take your next step. Whether you are changing your food, adding supplements, or eliminating foods from your diet, here are some tips to help make your changes successful:

Make changes slowly usually one at a time. That way you can test whether the change helped or not.

Make sure that you stick to the diet long enough to see changes. This may take a month or more. Don’t give up too soon, but also, don’t stick to a plan that is not working.

Keep a diary of your changes and the effects, much like you would for taking ADHD medication. Include what you changed, when you did it, and the effects -- both positive and negative -- you noticed.

Show the diary to your doctor at each visit.

Doctors can help decide which diet changes might help the most.

making it effective Making an ADHD Diet Even More Effective Don’t forget about other steps to help with ADHD. These include the following:

Regularly take any medication that has been prescribed for ADHD.

Get enough sleep: at least seven to eight hours each night.

Get regular exercise: at least 20 to 30 minutes most days of the week.

Learn deep-breathing techniques to help with anxiety and anger.

Relaxation training and meditation can help increase focus and concentration, as well as reduce distractibility. Most of all, the more you know about your own ADHD and your overall health, the better you can assess which treatments -including dietary changes --might help. Over time, you can determine whether specific foods, additives, or supplements make ADHD symptoms better -- or worse.

24/FOOD/SPECIALITY

01/FISH/ SOUP PRAWN NOODLE SOUP

600ml chicken stock 2cm chunk root ginger 2 garlic cloves , bashed a stalk lemongrass , bashed soy sauce 100g flat rice noodles 200g a mix of vegetables, mange tout, baby sweet corn, baby pak choi and baby carrots. 100g large peeled prawns red chilli , sliced, to serve spring onions , shredded, to serve

ALL ABOUT

SEAFOOD

THERE’S SOMETHING ABOUT SUMMERTIME THAT ENCOURAGES MANY OF US TO ENJOY MORE SEAFOOD. MAYBE IT’S THE TIME SPENT AT THE OCEAN OR A LAKE. MAYBE IT’S THE HOT GRILL OUT BACK, AND THOSE KABOB SPEARS THAT HAVE BEEN SITTING IN THE KITCHEN DRAWER ALL WINTER. NO MATTER WHAT THE REASON, EATING MORE SEAFOOD IN SUMMER IS SOMETHING TO CELEBRATE! The american heart association (aha) recommends eating fish (particularly fatty fish) at least two times a week. Omega-3 fatty acids have been linked to a lower risk of death from heart disease. And fattier fish, like salmon and sardines,

herring and albacore tuna, are high in two kinds of omega-3 fatty acids -- dha and epa. the aha also notes that fish is a good source of protein, and it doesn’t have the high levels of saturated fat that fatty meats do.

25/FOOD/SPECIALITY

1.Put the stock in a pan and add the ginger, garlic and lemongrass and simmer gently for 10 minutes, then strain. Add a splash of soy sauce. 2. Gently simmer the veg in the stock for 2-3 minutes. Add the prawns and just heat through. Cook the noodles separately following pack instructions until just tender. 3. Divide the cooked noodles between 2 bowls. Pour over the hot soup and veg. Finish with the shredded chillies and spring onion..

26/FOOD/SPECIALITY

27/FOOD/SPECIALITY

02/FISH/ appetizers TEMPURA PRAWNS

Peeled large prawns (leave the tails on Kingklip strips 3-4cm wide, 6-8cm long) Flour seasoned with salt for dusting Batter 2 egg yolks 300ml iced water 2 cups flour 1 teaspoon salt 1. Heat oil in a wok or pot and make the batter just before using, it is important to have the batter cold when it hits the oil. 2. Whisk the yolks and 1⁄2 the water together, sift in the flour and salt and stir lightly with chopsticks, add the rest of the water and mix to a smooth batter.

3. Dip each prawn or piece of fish in the seasoned salt, dip in the batter and then straight into the hot oil for 2-3 minutes or until golden brown and crisp. 4. Remove from the oil and drain in a sieve over a pot, don’t place on absorbent paper, they will lose their crispness. Serve with soy sauce with some grated ginger for dipping.

GRILLED SCALLOPS

20 to 25 large scallops (1.7kg) 5 tablespoons olive oil 1 teaspoon salt 1 teaspoon black pepper 1 1⁄2 tablespoons lemon pepper 1. Pat dry each scallop and lay them on a tray. 2. Sprinkle on some olive oil, coating scallops on all sides. 3. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. 4. Refrigerate until ready to cook.

GRILLED CALAMARI

750g calamari 1-2 tbsp olive oil 1 small red chilli 1 clove garlic, sliced zest and juice of 1 lemon salt extra virgin olive oil to finish 1. Clean calamari, score the skin if desired and cut into smallish pieces. 2. Place in a bowl and cover with a little olive oil, the chopped chilli, garlic and lemon zest. 3. Marinate for 10 minutes then cook on a hot grill for a minute or two on each side. The cooking time will depend on the size of the calamari.

Shrimp in Butter Beer Sauce

900 grams shrimp, shelled and deveined 4 tablespoons butter 2 teaspoons garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon cayenne pepper 1 ⁄2 teaspoon red pepper flakes 1 ⁄2 teaspoon salt, to taste 1 ⁄2 teaspoon black pepper 1 ⁄2 cup beer 1. Saute garlic and herbs in butter until garlic is slightly browned. 2. Add shrimp, stirring constantly, until shrimp are pink and done. 3. Pour in beer, simmer 1 minute more, and serve!

PRAWNS IN A BRANDY CREAM SAUCE 30 prawns (lrg size in their shells) 80 ml butter 2 garlic cloves (crushed) salt & freshly ground black pepper 1 large red bell pepper (seeded & chopped) 1 green bell pepper (seeded & chopped) 1 punnet button mushrooms (sliced) 5 ml brandy 500 ml cream

1. Split prawns lengthwise using a sharp knife, without completely separating the halves. 2. Melt 3 tbsp of butter, the crushed garlic, salt & pepper, then brush over the prawns. Chill for 30 min under refrigeration. 3. Seed & chop the bell peppers & slice the mushrooms. Melt the remaining 2 tbsp of butter in a lrg non-stick frying pan, saute peppers & mushrooms for a few minutes & remove to a dish. 4. Place prawns in the frying pan (cut side down) & fry for 2-3 min (in batches if necessary). Drizzle the brandy over them & light it. 5. When the flame dies down, add the cream & veggies & simmer for 2 minutes. Serve immediately.

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03/FISH/ PASTA

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SMOKED SALMON KALE CARBONARA PASTA 375g Box whole wheat linguine salt and freshly ground black pepper to taste. 1 Tbsp olive oil. 1 ⁄2 Red onion, minced. 2 Tsp minced garlic. 1 ⁄4 Tsp crushed red pepper (or more to taste). 1 Large bunch kale, thick stems removed and torn into 5cm pieces. 2 Eggs. 1 ⁄2 Cup grated parmesan cheese, plus more for topping. 227g Smoked salmon, torn into small pieces. Juice of 1⁄2 lemon.

SHRIMP AND SMOKED SALMON PASTA 2 Tbsp olive oil. 1 Onion, finely chopped. 1 Green pepper, seeded and finely chopped. 1 Red or orange pepper, seeded and cut into strips. 2 Carrots, peeled and cut into julienne strips. 2 Cloves of crushed garlic 2 Tomatoes, skinned and finely chopped. 1 Tsp saffron. 350g long-grain rice. 1kg mixed seafood (fish, prawns, calamari and mussels). 2-3 Tbsp fresh coriander or parsley, chopped. 200g Sugar snap peas. Fresh limes or lemons, cut into wedges.

1. Bring saucepan full of salted water to a boil and cook pasta according to package instructions. Drain the pasta and reserve the cooking water. 2. Heat oil in large skillet over medium heat. Add onion and pinch of salt; cook, stirring occasionally, until it just starts to brown around the edges, 3-5 minutes. Add garlic and red pepper and cook about 30 seconds. Add kale; cover pan and cook until tender, 3-5 minutes, stirring about once a minute. 3. Beat together eggs, cheese, 1⁄4 teaspoon salt, and a pinch of black pepper. 4. Transfer cooked pasta to kale mixture and stir in salmon. Over low heat, toss pasta and salmon with some of the pasta water (about 1⁄3 cup). Once warmed through, add egg mixture and stir vigorously to combine. Squeeze lemon juice over the pasta and toss. Serve immediately, topping with additional parmesan.

1. Heat olive oil in a large frying pan. 2. Add onion, green and red peppers and carrots, and fry over a low heat for two minutes. 3. Add garlic, tomatoes and saffron and fry for three minutes. 4. Add the rice and stir well to make sure the rice is well coated. 5. Add about 800ml water or seafood stock and bring to the boil. 6. Simmer for 10 minutes. 7. Add seafood, coriander and sugar snap peas and stir well. 8. Cover and simmer for a further 10 -15 minutes. 9. Add a little water if it gets too dry. 10. The dish is ready once the mussels open and the rice is tender. 11. Season with salt and freshly ground black pepper, coriander and lemon wedges. over the pasta and toss. Serve immediately, topping with additional parmesan.

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04/FISH/ DISH SEAFOOD PAELLA 2 tbsp olive oil 1 onion, finely chopped 1 green pepper, seeded and finely chopped 1 red or orange pepper, seeded and cut into strips 2 carrots, peeled and cut into julienne strips 2 cloves of crushed garlic 2 tomatoes, skinned and finely chopped 1 tsp saffron 350g long-grain rice 1kg mixed seafood (fish, prawns, calamari and mussels) 2-3 tbsp fresh coriander or parsley, chopped 200g sugar snap peas, trimmed fresh limes or lemons, cut into wedges.

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Croatia by Natalie Wood

Looking at the shape of Croatia, I am reminded of a seahorse…the head is inland, and from the arch down the length of the neck lies the coastline with its dorsal fin of islands …. a fitting comparison. The seahorse is a fish, but uniquely so …. And Croatia with one foot in the Mediterranean and the other in Europe is distinctively in a class of its own..

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Picnics on deserted beaches; island walks and hikes to suit your pace; rocky coves at your exclusive disposal with sun baked rocks to laze on; an abundance of caves to explore, the most famous (and magical) being the Modra Špilja (Blue cave) with its incandescent blue water and the opportunity to dive and see the sunken wrecks of Roman Galleons from times gone by.

“a country equal in beauty and history making it one of the most popular travel destinations”

NOTABLE ISLANDS

The narrow Dinara Mountain Range separates Mediterranean from central European in a country spanning a history that is at the same time turbulent, exciting and glorious. Inland you have mountain peaks for climbing; forests for walking and hiking (bears for avoiding!), lakes and the crystal clear pools of waterfalls for swimming.. and views from mountain tops for admiring. Once notorious for a fierce pirate race, the Dalmatian coast offers a conglomeration of historic fortified towns, Roman ruins, Venetian Palaces; Byzantine churches; miles and miles of coastline lapped by crystal clear waters and the Jewels of the Adriatic – more than 600 islands. In summer months you join the traditional arrivals of royal and princely families, musicians, and

painters who have all discovered the warm (dry) climate and authentic nooks and crannies found at every turn. Explore cities on foot where even the shortest stroll becomes a journey down a staircase thousands of years old. Walk the intricate grid of narrow white stone streets (not Manolo Blahnik friendly!) and alleys; have your breath taken away by the views from the walls of the medieval city of Dubrovnik; saunter through the ancient city of Split which is built around the magnificent palace of Diocletian, the Roman Emperor; join the locals as they clutch little dogs and sip their espresso in the beautiful squares; marvel at the Roman amphitheatre in Pula; travel through time visiting the 9th century pre-Romanesque Church of St. Domnius in Zadar; and hear the siren-like melody of the sea organ (also in Zadar) as the tide

Trogir is known also as ‘little Venice’ with its beautiful architecture and venetian-like canals.

pushes air down the tubes of this art installation. Many countries are best explored by car for the freedom it allows, and the same would be true in Croatia if you are going inland - but to experience the finest that Croatia has to offer, you sail! Avoid the cruising masses and opt to for an intimate experience of the coastline while on board a private catamaran where the skipperand hostess will not only chauffer you from port to cove, to islet…. but are expert guides who love to share their culture. On a smaller vessel you can moor at the untouched ancient ports and towns (crowd free!) and enjoy the luxury of stepping of your catamaran onto the boardwalk. There are 66 islands, 652 islets, 389 rocks and 78 reefs in this giant watercolour painting… aqua melts into turquoise which fuses with Persian

ABOVE TOP: Cavtat in Dalmatia. Croatia hosts some of the most beautiful beaches in the world with waters so clear one can see the floor of the ocean.

blue to become a velvet midnight blue at its deepest. You set the pace. Stop off to snorkel and swim as the mood takes you … find hidden gems; shop at local food markets for fresh local fare along the way; learn about the history and culture from your personal guide (that’s no ordinary skipper!), and get fattened up by the traditional feasts either prepared by your crew or at one of the many extraordinary restaurants in the ports you visit.

Korcula with streets that have a fish bone pattern is a true urban gem and is most famous today for being the birth place of Marko Polo. Mljet is home to a Benedictine monastery built in the 12th century that was constructed on an island in the middle of the great lake. Ston oysters and mussels are considered to be some of the tastiest and finest shell fish in the Adriatic. For the adventurous,

this region’s gastronomic chapter includes eel and frog stew. Pag is the fifth-largest island of the Croatian coast with the longest coastline. Throughout its history, the economy of Pag has been connected to salt production, but it is most famous for its production of Paški sir, a distinctive cheese made from the milk of the island’s autochthonous breed of sheep. Hvar has beautiful beaches and a large public square that is open to the sea which has earned it a reputation as the most popular

destination for tourists. Hillsides are covered in pine forests, with vineyards, olive groves, fruit orchards and lavender fields in the agricultural areas. Hvar is also one of the two most famous winemaking zones in Croatia. Vis Yugoslav military naval base and no-go zone for foreigners until 1989, Vis was invaded by yachties the moment the last submarine left. Now a hippy-chic summer hideaway, its informal konobe (taverns) serve Dalmatian seafood dishes. Don’t miss Vis’s organic wines.

Palagruza rises out of the Adriatic Sea, roughly halfway between Italy and Croatia. There are no buildings, but for an elegant lighthouse dating back to 1875, perched on the island’s highest point. From here, footpaths zig-zag down to two fine pebble beaches, Stara Vlaka and Veli Zal, with shallow water ideal for kids

Mljet

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Trogir

Vis

Palagruza

Hvar GENERAL

1. Best time to go: June. Driest season, and temperatures between 22 and 26 degrees. 2. Currency: The kuna (1 kuna = 100 lipa). 3. Tap water is safe to drink in all of Croatia. 4. During the tourist season, most shops are open from 8 a.m. until 8 p.m. on weekdays, and many are also open during the weekend. 5. The waters of the Croatian Adriatic Sea are of a high quality according to EU criteria.

Korcula

Pag

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croatian cuisineS by Austin Hill

On my recent, but all too short, visit to Croatia, I got hooked on the exceptionally fresh and maddeningly tasty cuisine. I realized that all you need to enjoy Croatia’s food is one simple rule. Eat what’s fresh. If you see the restaurant cooking a lamb over the fire, stop thinking and get lamb. If you’re near the water, get some whole fish, some calamari, or whatever else the locals are eating. Stick with this rule, and you won’t go wrong ( or hungry!)

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Stuffed Squid

Not up for a whole fish, but don’t want to miss out? Don’t forget that squid are yum

8 (15cm long) cleaned squid with tentacles (680g), rinsed 6 tablespoons extra-virgin olive oil 1 (440mm) can stewed tomatoes, puréed in a blender or food processor 15 fresh basil leaves Rounded 1⁄4 teaspoon fine sea salt 1 ⁄2 teaspoon black pepper 1 ⁄2 cup finely grated aged Pecorino cheese 1 ⁄2 cup finely ground fresh bread crumbs (from an Italian loaf) 1 ⁄4 cup chopped fresh flat-leaf parsley 4 garlic cloves, minced 2 large eggs, lightly beaten

Blitva

Preparation

While sauce simmers, stir together Pecorino, bread crumbs, parsley, garlic, eggs, sautéed tentacles, and remaining 1⁄4 teaspoon pepper. Gently stuff each squid body with a slightly rounded tablespoon of bread-crumb mixture and pat squid to distribute filling evenly. Weave a wooden pick horizontally across wide opening of each squid to seal. (During cooking, stuffing will expand and squid will shrink, forming a rounded, well-stuffed squid.)

Stir tomatoes into oil in pot along with basil, sea salt, and 1⁄4 teaspoon pepper and simmer, uncovered, stirring occasionally, 10 minutes.

Heat remaining 2 tablespoons oil in a 30cm heavy skillet over moderately high heat until hot but not smoking, then sauté squid, turning over once, until browned and any liquid given off is evaporated, about 6 minutes total. Add squid to tomato sauce and simmer, covered, turning occasionally, until squid is tender, 25 to 30 minutes. Discard picks and serve squid with sauce.

Finely chop tentacles. Heat 1⁄4 cup oil in a 5 liter heavy pot over moderately high heat until hot but not smoking, then sauté tentacles, stirring, until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl and cool.

On a recent trip to the fantastic market in Rijeka, Croatia I didn’t have a cooler with me to stock up on fresh seafood (a rarity in Budapest), but I did pick up a few bunches of Swiss chard to make blitva with. You will find Blitva on practically every restaurant menu in Croatia. It is a side dish of Swiss Chard and potatoes, cooked with a healthy dose of olive oil and garlic, and it goes perfectly with the fish and seafood that I can’t get enough of in Croatia. Unfortunately we had neither in the house when I made blitva, and we ate it as more or less a light main course. The recipe is quite loose—feel free to mash up the potatoes a bit before serving, to use just a bit of olive oil or a good pour of it (if you have the good stuff!), and you can even add some of the cooking liquid to make it a little soupy. This is the dish that makes me think of Croatia. In fact I can’t eat it without wishing there were a few pieces of grilled calamari sitting beside it on a plate.

Croatian Swiss Chard and Potatoes

I kg Swiss chard Sea salt 4 medium potatoes, peeled and cubed Olive oil 5 garlic cloves, chopped

Preparation

Clean the chard and remove the thick and tough stems. Tear the leaves into smaller pieces. Bring a large pot of well-salted water to a boil. Add the potatoes and cook for about five minutes, until they soften and are about half cooked. Add the chard to the pot, stir, and cook for about seven minutes, or until both

the chard and the potatoes are tender. Drain the water from the vegetables. Heat a large pan (preferably cast iron), and add enough olive oil to coat it. Add the garlic and cook for about a minute (not letting the garlic brown). Add the chard and potatoes to the pan and cook for a few more minutes. If you have a good bottle of olive oil you can drizzle a little more on top when serving.

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tips

Use strong, barrel-aged feta cheese for the filling if you can get it. The large sheets of filo pastry can be found in Middle Eastern shops or the freezer aisle of supermarkets. I just let it defrost for 1 hour before I start. If you can’t find such large sheets, simply overlap your sheets to make the correct size and remember that you’ll need more to begin with.

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BUREK

You know, you never can go wrong with pastry, and Burek is no exception. You can get them filled with cheese, meat or apples, and can find them in pastry shops and even some fast food joints. If you see it being served with a yogurt-like drink, get some of that too. This dish is a typical breakfast food, but is heavy and should keep you full well past lunchtime.

Cheese burek

250 g cottage cheese 60 g barrel-aged feta cheese, crumbled 190 g reduced-fat Greek yogurt 2 eggs, beaten 2 tbsp olive oil, plus extra to brush ½ tsp bicarbonate of soda 6 large sheets thick filo pastry, (47 x 32 cm, see Cook’s note)

Preparation:

Base-line a 20-cm spring form cake tin (7 cm deep), with greaseproof paper and set aside until needed. Preheat the oven to 180C/160C fan/gas Put the cottage cheese, feta, yogurt, eggs, oil, bicarbonate of soda and 1 ½ teaspoons of salt in a mixing bowl and mix well. Make sure you have plenty of space to work on. Take one filo sheet and lay it on the work surface. Lightly brush it

RAZNJICI (pronounced razh nyee chee) If you’re in the mood for meat on a stick, this is the word you should memorize.

all over with oil. Place a second filo sheet on top. Spoon one-third of the cheese mixture on to the filo and spread it evenly across the surface, leaving the very edges clear. Fold over each short side by 2 cm. Do the same with a long side, then carry on rolling it downwards (not too tightly) until you’ve rolled all the filo and made a tube. Gently lift up the tube and curl around the inside edge of the cake tin. The filo tears easily so try to lift it gently, but don’t worry too much if it tears a little. Repeat this entire process with the remaining filo sheets, making 2 more tubes and fitting them end to end in the tin until you have a spiral. Brush the top with oil. Bake in the preheated oven for 40 minutes until deep golden and risen. Don’t worry if parts of the pastry look a little burnt – this tastes great! Remove from the oven and leave to cool for a few minutes. It freezes well – defrost and warm up in the oven before serving.

Barbecued Razinjici

900g boneless pork, cut into 4cm cubes (or a combination of pork and veal) Salt and black pepper 2 tablespoons vegetable oil 2 minced cloves garlic 1 cup thinly sliced onions plus 1⁄2 cup finely chopped onions 15 small bay leaves, broken in half

Preparation:

Pat the meat cubes dry and sprinkle them with salt and pepper. Place in a nonreactive bowl or pan with the oil, garlic and sliced onions. Coat thoroughly. Marinate, covered, in the refrigerator for at least 3 hours, stirring occasionally. Meanwhile, soak bamboo skewers in water for at least 30 minutes.

Heat the grill or broiler. Remove meat from bowl or pan and discard the marinade. Thread 2 meat cubes alternately with 1 bay leaf half on skewers for a total of about 6 to 8 meat cubes per skewer. Broil 20cm from flame or on an outdoor grill for 10 minutes per side or until no pink shows in the center when cut or when the internal temperature of the meat reaches 160 degrees. Raznjici may be removed from the skewers before serving or left on. Sprinkle chopped onion over razjnici and serve with Croatian potato salad or Croatian cole slaw, if desired.before serving.

Cevapcici (pronounced Chev ap chee tse). You can find cevapcici just about everywhere, which is a good thing because I can’t get enough of these little balls of flavor. These little finger-shaped balls of meat are made of spicy beef or pork and are best served with a red pepper ajvar relish. Eat as much as you can.

Cevapcici Sticks

680g pounds ground pork 450g pound lean ground beef 225g pound ground lamb 1 egg white 4 cloves garlic, minced 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground black pepper 1 teaspoon cayenne pepper 1 ⁄2 teaspoon paprika

Preparation

Preheat a grill for medium-low heat. In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 21⁄2 cm thick. Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

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Palacinke (pronounced pala chink eh) Palacinke equals pancakes in Croatia. Try one with some nutella, or even with ice cream on the side.

Nutella Palacinke

240 g plain flour 1 egg 1 tbsp extra virgin olive oil 350 ml milk Nutella, as much as you like Sliced bananas, as much as you like icing sugar, for dusting

Preparation:

In a bowl, combine flour, egg, olive oil, a pinch of salt and half of the milk. Whisk the batter well, adding the remaining milk, a little at a time, until the batter is silky smooth in consistency.

7 JOTA

Add a ladle of batter to a hot nonstick skillet and evenly smooth out. Cook until the batter sets and the underside is lightly browned. Run a spatula underneath the crepe and flip over. Cook until the other side is lightly browned. Remove from heat. Smear nutella over the crepe and add the bananas to one side. Then fold over the crepe and sprinkle with icing sugar. Serve immediately. Serve with ice cream if desired.

I love seeing how different cultures do comfort food, and Jota is the Croat version of a mother’s love. A stew made of beans, sauerkraut, garlic, beans and bacon, Jota is perfect for those cold winter days.

tips

Refrigerate the batter for at least one hour. Gluten, a cross-linked chain of two proteins, forms when wheat flour and water are agitated. It’s a desirable reaction when you’re making things like bread, but is not so desirable in cakes, pie crusts and palacinkes. Refrigerating the batter after it’s been mixed, “relaxes” the gluten and makes for light, airy palacinkes

Bean Jota

2 cups kidney beans, soaked overnight in cold water 8 ounces smoked pork spareribs or slab bacon (rind removed) 1 large diced onion 2 cloves minced garlic 2 cups vegetable, pork or chicken stock 2 tablespoons tomato paste 1 pound potatoes, peeled and diced 1 pound sauerkraut, drained and rinsed Salt and pepper

rinse with cold water to stop the cooking process, and set aside. In a large saucepan, sauté the spareribs or bacon until the fat begins to render out. Add the onion and garlic, and sauté until onion is golden, but not browned. Stir in stock, tomato paste, potatoes and sauerkraut. Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally, for at least 20 minutes or until potatoes and sauerkraut are very tender and the mixture is thick.

Preparation:

Remove pork, cut into bite-sized pieces and return to the saucepan along with the cooked beans and warm through, about 10 minutes. Adjust the seasonings. Some cooks thicken their jota with a roux if it is too soupy. But this is a subjective matter and one person’s idea of the proper thickness of a jota is definitely not another’s. Serve it the way you like it.

Drain the soaked beans and place them in a large saucepan filled with cold water to cover the beans by several inches. Bring to a boil and continue boiling briskly for 10 minutes. Reduce heat and simmer for 45 minutes or until beans are tender but not mushy. Drain,

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World renowned cheetah breeding Centre and Sanctuary

The Centre offers guided tours daily, with the opportunity of seeing cheetah, African wild dog, as well as other species at close range. For families with children under the age of 6years we offer a two hour guided family tour.

WATCH A HIGH SPEED CHEETAH RUN

Ambassador cheetahs are exercised on Tuesday, Thursday, Saturday and Sunday mornings using a motorized lure. Visitors are offered the opportunity of watching a high speed chase.

CHEETAH LODGE- DE WILDT

THE ANN VAN DYKE CHEETAH CENTRE.

Nestled in the foothills of the Magailesberg mountains, this beautiful rustic stone lodge offers 8 en suite double rooms and is set in tranquil gardens. Facilities are available for small conferences. There is also unique stone chapel for small weddings of up to forty guests. Booking for Tours and Accommodation is essential

Tel: (012) 504 9906/7 Cel: 083 892 0515

www.dewildt.co.za

dullstroom A pot of gold at the end of the Rainbow by Natalie Wood

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The artist’s pallet is ever-present in the natural beauty that envelopes this wonderful hamlet perched high above sea level in our very own version of the Scottish Highlands. Located on the panorama route, Dullstroom is a popular stop off between Johannesburg and the Kruger National park.

amed to have the highest train station in our country (2 077 m above sea level) you are guaranteed unique and beautiful vista’s making this little town worthy of being a destination in itself. Lush, juicy carpets of green sprinkled with wildflowers cover the hillsides in summer, with early morning mists hovering above adding just the right dash of whimsy. Pristine dams and lakes with mirror image surfaces reflect the thriving forests surrounding them, and those views …well they beg for one of two things…. ether you saddle up and gallop off into the horizon exploring it on horseback, or you take a picnic basket; a slow stroll and find a spot to stop off with a glass in hand to savour it.

Officially declared a town in 1892, by then-president Paul Kruger, Dullstroom has remained in step with the modern world whilst managing to hold on to its small-town charm. Well known for its fly fishing together with a climate and geography ideal for supporting trout as well as having the “best pancakes in the land” … here you can indulge your pallet and sample the Highveld way of life. The main attraction is Rainbow Trout which is found in most dams in the area, as well as in parts of the Crocodile River

ABOVE: Dullstroom’s train station 2022 m above sea level. Its height offers a train ride with scenic views. RIGHT: Dullstroom’s rocky ladscape blooming with all types of wildflower.

which flows through Dullstroom, (In case you are looking to catch your own dinner!) and no matter the season you visit, you are sure to find a fine restaurant serving this delicious local catch. Sample the fare at small authentic restaurants or take advantage of the silver service on offer at Walkersons, a 5 star Hotel and Spa offering the discerning traveller the very best in fine cuisine.

In autumn the beauty of the foliage in all it’s cold weather splendour is quite enchanting…. copper’s, mahogany red and golden yellow…crisp and cold, with snow on the way in winter time.

Zebra is part of Dullstroom’s fauna along with many other animals

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Smoked-trout pasta bake with parsley crumbs 300g dried pasta shapes 300ml pure (thin) cream 2 garlic cloves, thinly sliced 2 x 170g skinless hot-smoked trout portions, flaked into large pieces 2 tbs salted capers, rinsed, drained 1 ⁄2 cup (35g) fresh breadcrumbs Finely grated zest of 1 lemon 1 ⁄4 cup finely chopped flat-leaf parsley leaves Method Preheat the oven to 190°C. Cook the pasta in a large pan of boiling salted water according to packet instructions. Drain the pasta and place in a 1.5-litre (6-cup) baking dish. While the pasta is cooking, simmer the cream, garlic and trout in a pan over medium heat for 2 minutes. Stir in capers and season with pepper. Pour over the pasta and toss gently to combine. Scatter with crumbs, zest and parsley. Bake for 8 minutes until crumbs are golden.

Smoked-trout pasta bake with parsley crumbs

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Lemon-herb Baked Rainbow Trout 1 large Rainbow Trout fillet 1 lemon (sliced) 1 tbsp Tarragon 1 tsp Marjoram 1 tbsp Extra Virgin Olive Oil Salt and Pepper to taste Method Preheat oven to 400 degrees with the rack in the centre of the oven. Line a baking sheet with aluminium foil and spray briefly with non-stick spray. Place fish fillet in centre of baking sheet. Sprinkle fish with salt and pepper to taste. Arrange lemon slices on top of fish fillet. Sprinkle tarragon and Marjoram on top of fish fillet and lemon slices. Drizzle olive oil onto fish fillet. Place in oven and bake for 14 minutes, or until fish flakes nicely with a fork and is opaque in the centre. Remove from oven. Divide fish into three even pieces and serve. Goes great along with wild rice and some fresh steamed vegetables or as part of a salad over fresh greens with balsamic vinaigrette. Rainbow trout has an earthy flavour, so pairs well with strong flavours such as lemon juice, garden herbs and butter. Wine pairing: Shiraz or Pinot Noir

Now for those in desperate need of sweet sustenance, Harries Pancakes is a world famous icon that you will have to book in advance or be prepared to queue. None of that “choice of two fillings” here! Every possible, decadent and delicious filling has been explored so as to give you so many choices that if you stay for a week you will still only get through half the menu.

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DECA DENT DELIGHTS SWEET AND DELICIOUS EASTER TREATS

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CHOC OLATE CHIP COOKIES 90g butter 180g self raising flour 90g sugar 1ml salt 90g brown sugar 60g chopped pecans 5ml vanilla essence 120g chopped black chocolate 1 egg Pre-heat oven to 180o C. Grease two baking trays. Cream the butter with the sugars and the vanilla essence and beat in the egg. Beat in the sifted flour and salt with the nuts and the chocolate chips. Spoon mixture onto greased baking trays and bake in the centre of the oven 12 - 15 minutes. Cool on trays for one minute, then place on a rack to finish cooling. Makes two dozen large biscuits or 48 small.

BISCOTTI 2 cups all-purpose flour ¾ cup sugar 2 teaspoons baking powder 1 teaspoon cinnamon ¼ teaspoon salt 1½ cups unblanched whole almonds 3 large eggs 2 teaspoons pure vanilla extract Preheat oven to 180°C. Line baking sheet with parchment and set aside. Put flour, sugar, baking powder, cinnamon and salt in a large bowl and stir to mix. Stir in the almonds. Whisk eggs and vanilla essence together in a small bowl then stir them into the flour mixture. Knead the dough on a floured surface until it is smooth – 1-2 minutes. Divide the dough in half and shape into 30cm long log. Gently press down to flatten then until they are 5cm wide and 2.5cm high. Transfer to prepared pan. First Baking Bake the logs for about 30 minutes

or until they are slightly risen and firm to the touch. Slide the logs, parchment paper and all, lift the baking sheet and onto a cooling rack. The logs must be completely cool before you can continue. You can bake the biscotti up to this point several days ahead. Wrap the logs well in plastic and continue when convenient. Second Baking When logs have cooled completely, per-heat oven to 180°C if necessary and line two baking sheets with parchment paper. Working with a sharp serrated knife, cut the cooled logs diagonally into 1cm this slices. Place the sliced cookies cut side down on the pans and bake for 10-15 minutes or until the biscotti are crisp and golden. Cool on the pans. These biscotti will keep for up to a month in an airtight tin or plastic container.

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DIVINE

CUP CAKES 250g Butter / Marg 2 cups white sugar 4 eggs 1tsp vanilla extract 3 cups flour 1 Â˝ tsp baking powder Preheat oven to 180 degrees. Spray a muffin pan with spray and cook and insert your cupcake holders. Using an electric beater, beat together the sugar and the butter until the mixture is light in colour and fluffy in texture. Add the eggs one at a time to the mixture, beating the mixture until the eggs are well incorporated after each addition. Add the sifted cake flour and the baking powder and mix well. Spoon the batter into the cupcake holders, and bake in a warm oven for about 20 min until the cakes are golden brown.

CARROT CAKE 500ml flour 375ml oil 10ml baking powder 4 eggs 7ml bicarbonate of soda 500ml grated carrot 5ml salt 1 small tin pineapple (drained and chopped) 15ml cinnamon 250ml chopped pecans 500ml sugar Pre-heat oven to 180Âş C. Sift flour before measuring. Sift again with baking powder, soda, salt, cinnamon and sugar. Add the oil and eggs, beat well to blend. Add the pineapple and carrots to the cake mixture, fold them in until thoroughly mixed. Lastly fold in the pecans. Bake in two 22,5 cm tins for 30 - 40 minutes. Ice when cold. Icing: 250ml lemon curd 500ml cream, whipped 2 packets Whipit

Beat cream with the Whipit until thick, then fold in the lemon curd and beat until stiff. Lemon curd: 150g castor sugar 4 extra large eggs juice and rind of 4 lemons, small 120g unsalted butter Place grated lemon rind and sugar into the top of a double boiler, beat in the eggs. Then add the butter cut in small pieces. Stir over hot water until thick, about 20 minutes.

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HOT CROSS BUNS 500g strong bread flour 1 pinch salt 1 teaspoon mixed spice 2 teaspoons ground cinnamon 50g soft brown sugar 50g butter or margarine 25g yeast 175ml warm milk 1 large egg 75g currants 25g mixed peel 3 tablespoons plain flour 4 tablespoons milk 1 teaspoon oil 2 tablespoons caster sugar Sift the flour, salt, spices and sugar into a mixing bowl and rub in the fat. Mix the yeast with a little of the milk and leave until frothy. Make a well in the centre of the dry ingredients, pour in the yeast, add the egg, fruit and remaining milk and mix together to make a smooth dough. Turn onto a floured surface and knead for 8 minutes until smooth and elastic. Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for about 2 hours until doubled in size. Turn onto a floured surface and knead for 2 minutes. Divide into 12 pieces, shape into buns and place on a greased baking sheet. Cover and leave in a warm place for about 45 minutes or until doubled in size.

BUTTERMILK SCONES Preheat the oven to 180ยบC To make the paste, put the flour in a small bowl and gradually stir in 2 tablespoons of the milk and oil to make a smooth thick batter. Spoon into a small piping bag fitted with a 5mm plain nozzle and pipe a cross on the top of each bun. Bake in the preheated oven for 20 minutes until golden brown. 5. Place the remaining milk and sugar in a small pan, bring to the boil and simmer for 2 minutes. Brush the buns with the glaze as soon as they come out of the oven. Transfer to a wire rack and cool slightly before serving.

560g cake flour 2ml salt 250ml buttermilk or Maas 1 egg 40ml baking powder 80g margarine 125ml water Pre-heat oven to 2400C. Mix all dry ingredients together, then rub in the margarine, handling the mixture as quickly and lightly as possible. In a bowl, beat the egg, buttermilk and water together, then add sufficient of this liquid to the dry ingredients to make a firm dough. Pat out the mixture and cut scones 3cm thick. Place onto a greased baking tray and bake for 12 - 15 minutes.

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EASTER

40g yeast or 15ml dry yeast 100g (125ml) sugar 125ml warm water 2 eggs 375ml scalded milk 10ml salt 125g margarine 980g (1750ml) cake flour FILLINGS 150g (250ml) mixed fruit 125g butter 100g (125ml) castor sugar 100g ground almonds 2ml almond essence ICING 150g (250ml) icing sugar 30ml lukewarm milk 2ml almond essence Dissolve yeast in warm water with a pinch of sugar. Scald the milk, then add margarine, salt, eggs and whisk all together. Place cake flour in a large bowl, make a well in centre. Now add the yeast and the milk mixture to the flour and knead well for 10 minutes by hand (3 minutes in an electric mixer). Cover and allow to rise until double its bulk. Knock back. Roll out dough into a large rectangle. Cream butter, sugar, add almond essence and ground almonds together. Spread over the dough. Sprinkle with mixed fruit. Roll up like a swiss roll, form the roll into a circle cut and shape as per lesson. Place on greased baking tin and allow to double its size. Bake at 180ºC 200ºC for 15-20 minutes. When cool drizzle with icing.

EASTER EGG COOKIES COOKIES 1 1⁄2 cups all-purpose flour 1 ⁄2 teaspoon baking powder 1 ⁄2 teaspoon baking soda 1 ⁄4 teaspoon salt 1 ⁄2 cup granulated sugar 1 ⁄4 cup butter, softened 1 teaspoon vanilla extract 1 large egg ICING 2 cups powdered sugar 3 tablespoons fat-free milk 1 ⁄4 teaspoon vanilla extract Food coloring (optional) Preparation To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended. Place dough between two sheets of plastic wrap. Roll dough to a 1⁄2 cm thickness. Chill 1 hour. Preheat oven to 375°.

Cut dough with a 51⁄2 cm egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 190° for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack. To prepare icing, combine powdered sugar, milk, and 1⁄4 teaspoon vanilla; stir until smooth. Add food colouring, if desired. Stir well. Spread or pipe icing onto cookies. Decorate as desired

60/EXOTIC/INTRESTS

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Growing an avocado tree from the seed or pit of an avocado is a great gardening activity that can be enjoyed by both young and old alike.

enerally, there are two ways to get started 1. Sprouting the seed in water, or 2. planting the seed in soil.

SPROUTING THE SEED IN WATER Sprouting the seed in water is not only fun, but doubles as a great science project for kids. Unlike planting a seed underground, this method enables you to watch the seed germinate and the roots begin to develop. Items you will need to get started: 1) an avocado pit from a fresh avocado, 2) 3 toothpicks, 3) a glass of water and 4) a warm and sunny location. After eating an avocado, wash the pit in cool water to remove any of the green fruit that is on the pit. Dry it well using either a soft cloth or some paper towels.

AVOS GROW AND RIPEN YOUR OWN courtesy of avocado.com

Carefully push three toothpicks into the thickest width of avocado. Try to push the toothpicks into the pit about a 1/2″ deep. The toothpicks will help partially suspend the bottom part of the avocado pit in water and keep the top part of the pit dry. Be careful pushing in the toothpicks, they have pointy edges and could hurt if they poke your hands. After inserting the toothpicks, suspend the avocado pit over a glass of fresh water so that the avocado seed is halfway immersed in water (the pointy half out of the water; the flat half submerged in the water). Make sure the water level in the glass is such that the water is covering the fat part of the pit by about an inch of water. Add more water if necessary. Put the glass on a sunny windowsill. In about three to six weeks the top of the avocado pit will begin to split open. You will see a stem sprout

begin emerge from the top and roots will begin to grow at the base. Be sure to change the water every few weeks to keep it oxygenrich and clean. Also, since water evaporates, be sure to add more water as necessary to ensure the bottom ¼ or ½ of the seed stays submerged in water When the stem grows to about five or six inches tall, gently remove the uppermost leaves by pinching them. In another two or three weeks new leaves will sprout and there will be more roots. Congratulations!!! It is now time to transfer your young avocado tree into a pot with soil.

TRANSFERING YOUR AVOCADO TREE INTO A POT Begin by filling a large flowerpot (approximately 8” to 10” across) with enriched potting soil. Fill the soil to about an inch from the top of the pot. Make a small depression in the center of the soil and place the pit, root-side down into the depression. Don’t put it too deep… you want to have the upper half of the pit above the soil line. Add some more soil around the pit to fill in any air holes by the roots and then firm it into the soil by gently pushing the soil around the base of the pit. The tree’s stem and leaves should be straight and pointing up (like a flagpole). Now its time to give the soil a drink of water . Water it generously so that the soil is thoroughly moist. Water the soil slowly and gently so that when it’s poured in it doesn’t gouge out holes in the soil. Keep your tree watered but don’t let the soil be so moist that it ever looks like mud.

How To Ripen An Avocado If you’ve got under-ripe, rock-hard avocados and can’t wait to make your favorite avocado recipes, there are a few things you can do at home to speed up the process. Step 1: Place the under-ripe avocados in a brown paper bag and store them at room temperature. If you don’t have paper bags on hand, wrapping them in newspaper will also do. Adding an apple or a tomato to the bag will ripen them even quicker. Step 2: Check daily to see if the avocados are ripe. Don’t try to judge ripeness based only on the colour of the outer skin. Some varieties will retain their green colour, even when ripe, rather than turning a deep greenish brown.

Step 3: The correct way to test an avocado for ripeness it to hold the fruit in the palm of your hand gently squeeze with all fingers. If the flesh gives with slight pressure, it is ready to use. Do not press fruit with your thumb. This will cause discolouration and bruised spots and is the reason a lot of avocados must be thrown away. Ripe avocados will peel easily and are soft, yet still firm and not squishy. You can store ripe avocados in the refrigerator for up to one week. If your avocados are ripening before you have a chance to eat them, place them in the crisper of your refrigerator, as this will help to slow down the ripening process.

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Dine

WITH AVOCADO STARTERS

Avocado, APPLE and Shrimp Salad 3 tarragon stems; 1 tablespoon chopped tarragon 1 ⁄2 lemon, quartered kosher salt and ground black pepper 1 teaspoon black peppercorns 8 ounces large shrimp, peeled and deveined 2 tablespoons extra-virgin olive oil 3 tablespoons champagne vinegar 2 tablespoons chopped chives 1 Granny Smith apple, halved and thinly sliced 1 ⁄2 cucumber, halved lengthwise and thinly sliced 1 avocado, pitted, quartered, and thinly sliced 1. In a saucepan, bring 3 cups water, tarragon stems, lemon, 1 ⁄4 teaspoon salt, and peppercorns to a boil. 2. Remove from heat, add shrimp and poach until opaque, about 2 to 3 minutes. Transfer shrimp to a plate (discard everything else) and refrigerate to cool. 3. In a bowl, whisk together the oil, vinegar, chives, tarragon, 1/4 teaspoon salt, and pepper to taste. Add shrimp, apple, and cucumber, and toss to coat. 4. Divide salad between four bowls. Add avocado to the mixing bowl and toss with remaining dressing. Top each salad with a quarter of the avocado. Serve immediately.

MAINS

Grilled vegetable wraps with salsa and guacamole For the salsa

8 ripe tomatoes, seeded and diced 1 clove of garlic, peeled and crushed 1 small onion, peeled and finely chopped ¼ fresh green chilli, de-seeded and finely chopped 1 tbsp fresh coriander, finely chopped

For the guacamole

2 ripe avocados, peeled and stoned 1 lime, juice only 1 clove of garlic, peeled and crushed 1 small onion, peeled and finely chopped 3 small tomatoes, seeded and chopped ¼ fresh green chilli, de-seeded and finely chopped 1 tbsp fresh coriander, finely chopped

For the quesadillas

1 courgette, cut into four slices lengthways 1 red pepper, seeded and cut into quarters, lengthways 1 yellow pepper, seeded and cut into quarters, lengthways 1 packet flour tortillas coriander leaves, to garnish 1 lime, cut into four wedges to garnish 1.To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave

for about 30 minutes at room temperature to allow the depth of flavour to develop. 2. To make the guacamole, mash the avocados with the lime juice. 3. Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine.

sugar, lemon juice and vanilla seeds into a food processor and blend until smooth.

4. To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places Remove the griddled vegetables from the pan and cut into strips.

2. Transfer the avocado mixture to a mixing bowl and gently fold in half of the whipped cream. Technique: Folding

5. Spread one tablespoon each of guacamole and salsa onto four tortillas. 6 .Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side. 7. Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime.

DESSERTS

Avocado and vanilla fool 1 ripe avocado, peeled, stone removed 2 tsp icing sugar ½ lemon, juice only 1 vanilla pod, seeds only 125ml double cream, whipped 1. Place the avocado, icing

3. Spoon a third of the avocado mixture into a glass serving dish and top with half the remaining whipped cream. Repeat with the rest of the avocado mix and cream. Place into the fridge for 10-15 minutes, then serve chilled.

Avocado and grapefruit salad For the dressing

½ avocado, peeled and chopped ½ pomegranate, seeds only freshly ground black pepper ¼ red chilli, de-seeded and finely chopped juice of ½ lime 1½ tsp fresh coriander, chopped 1 tbsp olive oil 1 tsp honey 1 grapefruit, peeled, pith removed and segmented 1. Combine the dressing ingredients in a bowl, stirring to mix well. 2. Add the grapefruit segments, toss well and serve.

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Hartenberg Wine Estate

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appoints young, sassy winemaker by Heleen Rabe

Hartenberg Wine Estate has added a vibrant new winemaker to its award winning team with the appointment of Tammy Jeftha, the latest Cape Winemakers Guild Protégé to embark on a career in winemaking.

orking under Hartenberg cellarmaster, Carl Schultz, this is the first time that a member of the Guild has appointed a protégé as a permanent member of the team. Tammy, who worked alongside Carl during her final year of the Guild’s mentorship programme, has blossomed into a sassy young winemaker who loves to add her own spin on the wines she works with. A graduate in Viticulture and Oenology at Stellenbosch University, Tammy recently completed her three year internship through the Cape Winemakers Guild Protégé Programme. As a permanent member of the Hartenberg team, she is now able to pursue her love for red wines and unusual winemaking methods together with Carl, who enjoys a formidable reputation, particularly for his Shiraz.

“The Protégé Programme afforded me the opportunity to work with some of the best winemakers South Africa has to offer. During this time I gained first hand experience in creating two of my favourite wine styles; sparkling wine with Jeff Grier at Villiera and superb Shiraz with my

mentor Carl Schultz here at Hartenberg Estate. I would not exchange what I learned form my mentors for anything in the world,” says Tammy who grew up in Strand and inherited her love for winemaking from her father. “It all started when my dad once explained that wine is a continuous value adding process. From the moment you plant the vine through to the final stages of bottling and labelling you are creating something special and adding value, be it to the ground, product or ultimately add the occasion where people can enjoy it. I was hooked immediately!” says Tammy. After admitting that she secretly enjoys singing in the cellar, Tammy will surely make use of all her talents, especially in Hartenberg’s impressive underground maturation cellar where their red wines are aged for a minimum of four years, allowing them to reach their full potential prior to release. Tammy’s bubbly personality and natural acumen for marketing will also stand her in good stead at Hartenberg.

Hartenberg Wine Estate is situated on the Bottelary Road off the R304 to Stellenbosch. Open six days a week for tastings, picnic lunches and wetland walks, but cellar tours are by appointment only. Contact Tel: (+27)21-8652541, Email: info@hartenbergestate.com or visit

www.hartenbergestate.com.

67/FOOD/IWINE For more information on the Guild, visit: www. capewinemakersguild. com email info@ capewinemakersguild.com Tel: +27 +21-852 040

Woman winemaker joins

Cape winemakers guild by Kate Jonker

Andrea Mullineux, award winning winemaker of Mullineux Family Wines in the Swartland, has become the 5th woman to be inducted into the Cape Winemakers Guild since its inception in 1982. The only new member to join the Guild this year, Andrea is a formidable winemaker.

“Andrea is a forward thinking winemaker with a proven track record of producing exceptional wines of the highest quality,”

says Vice Chairman Andries Burger, who believes her international experience as a University of California BSC graduate

and numerous harvests in France and California, coupled with her vast technical knowledge and expertise, make her a great addition to the Guild. Currently one of two women in the 46 member strong Guild, Andrea joins Rianie Strydom, who has been a Guild member since 2010. The other women who have been members of the Guild during its illustrious 30 year history, are Janey Muller of Lemberg, Louise Hofmeyr of Welgemeend and Norma

Ratcliffe of Warwick Wine Estate, who is still actively involved in the Guild as honorary member.

Andrea has excelled both locally and internationally boasting no less than seven Platter’s 5-Star wines since starting Mullineux Family Wines with her husband, Chris, in 2007.

Her wines are rated consistently over 90 points across all vintages by authoritative international publications such as Wine Advocate and Wine Spectator. Andrea is also an active flag bearer of the Swartland wine region as founding member of Swartland Independent and committee member of the Swartland Revolution, the appellation’s major annual wine event. The Management Committee of the Cape

Winemakers Guild also enters 2013 with a few changes. Jeff Grier of Villiera succeeds Louis Strydom as Chairman, supported by new Vice Chairman, Andries Burger of Paul Cluver. David Finlayson of Edgebaston serves another year as Treasurer and Frans Smit of Spier remains as CWG Cellarmaster. Louis Nel joins the committee as Workshop Cellarmaster charged with managing the Guild’s technical workshops. Membership of the Cape Winemakers Guild is by invitation only and is extended to winemakers who have been responsible for the production of outstanding wines for a minimum of five years, and who continue to do so. The Guild is committed, through its members, to innovation and consistent production of high quality, limited edition wines and prides itself on setting new benchmarks for the South African wine industry. In conjunction with Nedbank, the Guild runs various upliftment programmes in the winelands such as bursaries for secondary and tertiary education and the Protégé Programme, a mentorship programme for young, aspirant winemakers.

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Waterkloof releases 2012 vintage of its famed dry rosé

Circumstance Cape Coral Mourvèdre the epitome of elegance

Waterkloof Estate’s commitment to sustainable wine farming ethics, yields rosy results for this aweinspiring cellar on the elevated outskirts of the Helderberg Winelands, which is evident in the latest 2012 vintage of its elegantly dry rosé – Cape Coral Mourvèdre – the blushing pride of the estate’s expressive Circumstance collection. This internationally famed rosé with its pale coral hue, is made with serious intent and shows great harmony, with a decidedly more masculine character and persistence than one might expect from a pink drink. The newly released Circumstance Cape Coral 2012 is a sophisticated rosé that is not overly fruity with a dry, yet firm character and delicate spicy nuances. Sensual red fruit, spice and some earthiness linger with great persistence, ending

by Claudia Young-Kelly

with a tight, dry finish, whilst the herbaceous flavours becoming more prominent as the wine ages. The hand-picked and whole-bunch pressed Mourvèdre grapes used for this luminous rosé, stem from the Stellenbosch region, characterised by mild winters and long hot summers, with the vines planted in cool, deep red soils which provide adequate water for this late ripening variety. Waterkloof follows time-honoured traditional winemaking techniques in its state-of-the-art gravitational cellar and in their pursuit of more individually styled wines, the team relied on natural, wild yeast fermentation which took five months to complete. The wine was left on the primary lees for another five months to add further complexity before bottling. Its fruity yet drier taste makes the Circumstance Cape Coral 2012 a versatile wine from a drinking and food pairing point of view. It is quintessentially the chosen accompaniment for seafood

indulgences such as sushi, crayfish and crab and also stands up well to mild curries and spicy Thai cuisine. Vegetarians will love it with light mushroom dishes such as a fresh herb and truffle infused tagliatelle.

Rosé aficionados can get the Circumstance Cape Coral 2012 – selling from R85 per bottle – at the Waterkloof cellar, selected wine outlets and leading fine dining restaurants.

For more information or wine orders contact Waterkloof Estate at Tel: 021 858 1292 www.waterkloofwines.co.za

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DINE OUT

THE ULTIMATE GUIDE TO DINING OUT

THE GRILL ROOM

FINE DINING akes in The village Cape Town Cuisine: Contemporary Ambiance: Bustling Menu type: Contempary, global cuisine Main course (avg): R90 Licensed: yes, corkage: R25/ bottle Open: Lunch , Dinner Open Monday - Saturday for mid morning socials, lunch and dinner, drinks in the garden. 10h30 - late. 021 701 3272 Steenberg Village, Steenberg Road, Tokai, Capetown

Cuisine: Tapas , South African , Grill Ambiance: Family friendly Menu type: Local, Mediterranean Main course (avg): R120 Licensed: yes, corkage: R40.00 for Champagne - no other wines allowed. Open: Breakfast , Lunch Monday - Sunday: Breakfast: 09h00 - 11h00 Lunch: 12h00 - 16h00 021 975 2346 M13, Off Racecourse Road, Durbanville Wine Route

Chapman’s Peak hotel restaurant Cape Town Cuisine: Grill , Seafood , Portuguese Ambiance: Casual Menu type: Seafood & Grill Main course (avg): R110 Licensed: yes, corkage: Not allowed. Open: Lunch , Dinner Daily: 12h00 - 23h00 021 790 1036 Capman’s Peak Drive, Hout bay

THE GRILL ROOM Durban Cuisine: Seafood, Continental, International, Indian Ambience: Classic Elegance Dinner: 6pm - close, Monday - Sunday, 6pm - 10.30pm, Saturday Supper: 18:30 - 22:30 031 514 5000 The Oyster Box Hotel 2 Lighthouse Road Umhlanga Rocks

Hillcrest Restaurant (Hillcrest Estate Durbanville) Cape Town

Two Oceans Restaurant Cape Town Cuisine: Seafood, Grill

Ambiance: Bustling Main course (avg): R110 Licensed: yes, corkage: On enquiry Open: Breakfast , Lunch Open Monday - Sunday Breakfast (09h00 - 11h00) Lunch (12h00 - 16h30) 021 780 9200 Cape of Good Hope Section, Table Mountain National Park, Cape Point Mezepoli Cape Town Cuisine: Greek , Tapas Ambiance: Trendy Main course (avg): R120 Licensed: yes Open: Lunch , Dinner Daily: 12h00 - 22h00 021 438 1915 Victoria Road, Camps Bay THE ROMA REVOLVING RESTUARANTE Durban Cuisine: Italian Ambiance: Traditional Menu type: A la carte and Set Menus Main course (avg): R125 Open: Lunch , Dinner We are open 6 days a week (closed on Sundays, except for Mother’s Day). We open for lunch from 12:00 to 14:30

and dinner from 18:00 till 22:30. 031 368 2275 32nd Floor John Ross House, Esplanade, Victoria Embankment Aqua Durban Cuisine: Fusion Ambience: Classic Elegance Opening times: Sunday lunch 1pm - 9pm, Dinner: Tuesday to Thursday 6pm - 10.30pm, Friday to Saturday 6pm 11pm 031 580 5600 Sibya Casino, 1 Sibya Drive, Umhlanga Rocks BELUGA (GATEWAY) Durban Cuisine: Seafood, Grills, Sushi, Fusion, Asian Ambience: Hip & Happening, Classic Elegance Opening times: Monday to Saturday 12 noon-close 031 584 7430 Physical address: Level 1, Shop G347, Gateway Theatre of Shopping, Umhlanga Rocks DW ELEVEN-13 Johanessburg Cuisine: International Ambience: Classic Elegance Open: Lunch, dinner

12:00pm - 2:30pm 6:30pm - 9:30pm, Tuesday to Saturday 011 341 0663 Shop 11-13, Dunkeld West Shopping centre, corner Jan Smuts and Bompas Streets, Dunkeld West SAXON Johanessburg Cuisine: Contemporary Ambience: Authentic Culture, Classic Elegance Breakfast: 6.30am 10.30am, Monday - Sunday Lunch: Monday - Saturday 12.30pm - 2.30pm, Sunday 11.30am - 2.30pm (brunch) Dinner: 7pm - 10.30pm, Monday - Sunday 011 292 6000 6 Saxon Road, Sandhurst RESTAURANT MOSAIC Pretoria Cuisine: Contemporary Ambience: Classic Elegance Lunch: 12 noon - 3:00pm, Wednesday, Friday, Saturday and Sunday Dinner: 7:00pm - 9:00pm, Wednesday, Friday, Saturday. Tuesday and Thursday on request 012 371 2902 The Orient Boutique Hotel, Crocodile River Valley, Elandsfontein

Vista Bar & Lounge

Laidback Cool or High Energy in the heart of Cape Town Situated in the centre of the lobby, within the very heart of the resort, is Vista Bar & Lounge. As its name suggests, incredible panoramic views of Table Mountain are enjoyed through a floor-to-ceiling wall of glass. Here, guests may gather to enjoy all-day dining, a spectacular Afternoon Tea, and evenings filled with music and an electric vibe. Dock Road, Victoria & Alfred Waterfront,Cape Town 021 431 5888

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5 ROOMS

BISTRO

BISTRO VINE Johanessburg Cuisine: Bistro , French, Contemporary Ambiance: Bustling Menu type: Bistro Main course (avg): R75 Licensed: yes, corkage: R50 Open: Lunch , Dinner Lunch: Tues - Sun from 12h00 - 15h00 Dinner: Tues - Sat from 17h30 to 21h30 011 327 4558 Shop 24e, 4th Avenue Parkhurst , Johannesburg

SAXON

ALLORA RISTORANTE

Bistro 126 Cape Town Cuisine: Bistro Ambiance: Casual Main course (avg): R140 Licensed: yes Open: Breakfast, Lunch Monday - Sunday: 06h30 - 15h00 021 481 3700 126 Buitengracht Street Hilton Hotel Cape Town Bowl Restaurant Cape Town Cuisine: Bistro , Buffet Ambiance: Trendy Main course (avg): R85 Licensed: yes Open: Breakfast , Lunch, Dinner 06h30 - 22h30 021 469 1900 Address: Adderley Hotel, 31 Adderley Street, Central BELLEVUE CAFE Durban Cuisine: Bistro, Light meals Ambience: Comfy & Casual Opening times: Monday to Friday 7am - 9pm, Saturday 8:30am - 9pm, Sunday 8:30am - 4pm Call 031 717 2780 5 Bellevue Road, Kloof

CAFE Z Knysna Cuisine: Bistro, Light meals Contemporary Ambience: Comfy & Casual Open Breakfast: 7am - 12 noon, Monday to Sunday Lunch: 12 noon - 6pm, Monday to Sunday Dinner: 6.30pm - 10pm, Monday to Sunday 044 302 3333 Pezula Resort Hotel and Spa Lagoonview Drive, Eastern Head

GRILL

BUTCHER BOYS Durban Cuisine: Grills Ambience: Contemporary Lunch: Daily: 12 noon 3:00pm, Monday Dinner: Friday and Saturday: 6:00pm - 10:30pm, Sunday: 6:00pm - 9:30pm, Monday to Thursday: 6:00pm 10:00pm 031 312 8248 170 Florida Road, Morningside, Durban BAIN STREET GRILL Port Elizabeth Cuisine: Grills Ambience: Comfy & Casual Dinner: 6pm-late, Tuesday to Saturday 041 582 2914 32 Bain Street, Richmond Hill ORANGE RESTAURANT & WINE CELLAR Pretoria Cuisine: Light meals, Grills, Contemporary, Mediterranean, French Ambience: Classic Elegance Breakfast: 6.30am -10am, Monday - Sunday Lunch: 12 noon - 3pm, Monday - Sunday

Dinner: 6.30pm - 9.30pm, 012 344 4420 Corner Schoeman & Beckett Streets, Court Classique Hotel GALAXY GRILL Johannesburg Cuisine: Buffet, Light meals, Grills, Portuguese Ambience: Classic Elegance, Comfy & Casual, Family Friendly Opening times: Monday to Sunday 9am-close 011 435 8453 Shop M58 & M59, Food Court, The Glen Shopping Centre, Orpen Road HENRY WHITE’S AT FANCOURT George Cuisine: Seafood, Grills, Continental Ambience: Classic Elegance Opening times: 7:00pm 10:30pm 044 804 0000 Fancourt, Montagu Street, Blanco

SEAFOOD

5 ROOMS Cape Town Cuisine: Seafood, Grills, Contemporary, Continental Ambience: Classic Elegance Lunch: , Sunday 021 795 6313 Alphen Hotel, Alphen Drive, Constantia AZURE Cape Town Cuisine: Buffet, Seafood, Grills, Contemporary, South African Ambience: Classic Elegance, Contemporary Cool Breakfast: 7:00am 10:30am, Monday to Sunday Lunch: 12:30pm - 3:30pm, Monday to Sunday

Dinner: 6:30pm - 10pm, Monday to Sunday 021 437 9029 Twelve Apostles Hotel and Spa Victoria Road, Camps Bay

Cape Town Fish Market 031 368 3320

34 SOUTH Knysna Cuisine: Seafood, Mediterranean Ambience: Hip & Happening, Comfy & Casual Breakfast: 9am - 11.30am, Monday to Sunday Lunch: 11.30pm - 10pm, Monday to Sunday Dinner: 11.30pm - 10pm, Monday to Sunday 044 382 7331 Knysna Quays, Waterfront Drive

Cape Town Fish Market at Suncoast has undergone a complete refurbishment and is operating under new management. Offering a delectable combination of Japanese and South African food, guests are able to enjoy a variety of dining experiences within one location. Choose from dining at the Sushi Bar, experience the Teppanyaki, eat in the restaurant or enjoy the vibe and sea view of the Suncoast beachfront while dining

CARGO HOLD Durban Cuisine: Seafood, Contemporary Ambience: Classic Elegance Lunch: 12 noon - 3pm, Monday - Sunday Dinner: 6pm - 10pm, Monday - Sunday 031 328 8065 The Phantom Ship, 1 Bell St, King Shaka Avenue, uShaka Marine World, Point Waterfront ALLORA RISTORANTE Johannesburg Cuisine: Seafood, Contemporary, Italian Ambience: Classic Elegance, Contemporary Cool Lunch: 12 noon - 10:00pm, Monday to Saturday Dinner: 12 noon - 10:00pm, Monday to Saturday 011 784 2152 24 Central, Corner Fredman Drive & Gwen Lane, Sandton

Palfresco on the outside veranda. The newly introduced Teppanyaki dining experience has a communal “hibachi” table that allows diners to interact with the chefs as they prepare the guests meals. A beautiful glass wine cellar, an oyster tank, crayfish tank and fish market enhance the relaxed ambiance of Cape Town Fish Market at Suncoast, making it a great location at which to dine with the whole family.

Top Suncoast Restaurants Get a Fresh New Look!

Havana Grill 031 337 1305

In keeping with the trends, Havana Grill and Wine Bar at Suncoast has also recently acquired a fresh new look. The Cuban restaurant is designed for pure comfort with a plush modern interior finished with comfortable chairs, leather booths and large tables.

This popular grill room offers a beautiful venue for any special occasion and is the ultimate destination for any meat lover, offering tender steaks that are aged in perfect conditions. Extravagant seafood platters, game, lamb and pork are also on offer.

www.suncoastcasino.co.za

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The taste of mother nature “Anything natural is welcome in my dishes!” says the Danish master

chef Rasmus Kofoed. Although organic isn’t essential for him, Kofoed places great emphasis on quality, taste and purity, which means that, ultimately, the products that find their way into his pots and pans are almost exclusively organic. And it goes without saying that these products must be seasonally available and originate from the local region. The result? The taste says it all! His fresh New Nordic Cuisine is provocative, appealing and enriching to all the senses. Kofoed inherited his love for cooking and natural ingredients from his mother (whom he describes as the “best vegetarian cook”) during early childhood. “In my childhood, the

focus was always on alternative things – I grew up with biodynamic milk and biodynamic vegetables, whenever we could get our hands on them,” explains Kofoed, who was born

in 1974. Brimming with passion for natural ingredients and pure flavours, Rasmus Kofoed started his apprenticeship at Hotel D’Angleterre in Copenhagen. After graduating, he moved to Belgium, where he spent a period working at the two-star Scholteshof restaurant, before enjoying spells at other prestigious gourmet hot spots.

- Rasmus Kofoed Guest Chef

courtesy of Red Bull Pool Content

During the years that followed, Kofoed’s cooking talents earned him a constant stream of awards: In 2003, he was voted Chef of the Year while working as Head Chef at Krogs Fiskerestaurant in Denmark. In 2004, he qualified for the Danish Bocuse d’Or, a two-day competition initiated by the legendary chef Paul Bocuse, which experts describe as the Olympics of top chefs. In 2005, he won the bronze medal in the same competition, before coming second in 2007. In the same year, Rasmus Kofoed and Søren Ledet joined forces to open the Geranium restaurant in the gardens of Rosenborg Castle. The restaurant quickly became a popular rendezvous point for critics and gourmets and was awarded its first Michelin star just one year after opening.

In 2010, Geranium moved to a new location in the centre of Copenhagen. Kofoed’s light, modern and extremely varied cuisine is based on regional and seasonal ingredients. Instead of foie gras and caviar, his cuisine offers natural delicacies from the local environment. Thus, for example, he prefers sea fish to pond-bred fish and always uses fresh herbs and mushrooms. His passion for nature and his homeland is also reflected in creations such as his monk fish with lobster, crab and variations of preserved porcini and beetroot, his Sødamgard chicken with wild mustard and sour plums, and his emmer flake porridge with cloudberries, milk and butter.

Critics and gourmets alike have been fascinated since day one, a fascination which secured Kofoed the Bocuse d’Or Europe in 2010. And in 2011, he even won the international Bocuse d’Or, earning him the title of World’s Best Chef. Kofoed places great emphasis on natural and fresh ingredients. Although organic products are not essential, they tend to offer superior quality, making them a logical choice in most cases. “At fault” for his love of natural ingredients is his mother, whom he describes as “the world’s best vegetarian cook” and whose cooking skills had a decisive effect on him in his early childhood. Nature simply comes naturally to him.

82/FOOD/TALK

Local Fare with Flair

Evan Coosner at Granny Mouse Country House Renowned for its home from home hospitality and an ambience that is all about elegant comfort, Granny Mouse Country House and Spa is the undisputed gem of the KwaZuluNatal Midlands. Whether seeking the luxury of a secluded getaway, a place to catch up on quality time, a perfect wedding location, or an impeccably appointed conference venue, Granny Mouse Country House & Spa is without doubt an obvious first choice. Executive Chef Evan Coosner, who joined Granny Mouse in 2011, originates from Vanilla Restaurant in Cape Town. His talent and love of cheffing is complimented by an enthusiastic team of up and coming chefs, who together take pride in sourcing the freshest ingredients from local suppliers. “At the Bistro, we try to give guests a less formal eating experience with more homely food that resonates with our invitation to ‘come home to Granny Mouse’,” explains Coosner. “Meanwhile, at The Eaves, we offer a more sophisticated range of dishes.” At both restaurants, however, guests are bound to find something to

please their palates, as Coosner has tried to design menus with something for everyone. The wine list is equally enticing. In fact, Granny Mouse Country House & Spa recently added the latest accolade to their growing list of awards: A Diamond Diners Club Wine Award for their 2012 / 2013 wine list. Diners can choose from an exceptional collection of exquisite wines, each selected to bring out the magnificent flavours of the food. As an extra-special touch, guests are invited to visit The Cellar, a quaint and cosy venue that doubles as a romantic dining area or an intimate meeting place for small groups, where an even further choice of over 4000 bottles are available, ranging from recent cultivars to rare vintages. The dining diversity offered by the Granny Mouse Country House & Spa means that food becomes a central part of every visit, whether it’s a romantic getaway, a family weekend, wedding or a conference. Tranquil surroundings and attentive staff, along with luxurious rooms all add up to create the perfect destination to unwind and recharge.

Granny Mouse Country House & Spa 033 234 4071