back to our roots CELEBRATING AND
HERITAGE
WOMEN
over 30 recipes wake up
honey treat your skin inside and out
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THE CRADLE OF HUMANKIND
TALES OF DUBLIN • LOCAL CRAFT BEER • SOUTH AFRICAN INSPIRED MACAROONS
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IN THIS
14
ISSUE Food 14 LUNCH OUT WITH CHEF JACQUI BROWN Charming vegetarian and gluten-free recipes
28 NO CHOKE ABOUT IT Unearthing the Jerusalem artichoke
36 the prof is in the pudding
The Real Meal Revolution with Tim Noakes
44 say cheese Cheeses of South Africa 50 chef's pick Harvey's Chef Andrew Draper
54 sweet, sweet sa A South African inspired macaroon
60 farm stall to farm stall A look at the food lovers' guide to farm stalls 62 ARE YOU A SCREAMER OR A MOANER?
36
In conversation with David van Staden
68 wake up honey Treat your skin inside and out
76 the jeera twist Chef Sandren shares his Indian flavours
Drinks 82 brew! Dude The ins and outs of local craft beer
88 fleur du cap Embracing food lovers' palettes
90 the cape winemakers guild Experience 30 years of wine heritage
92 badsberg red muscadel South Africa's finest muscadel
2
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68
IN THIS
106 Editor Jacqui Brown press@ginjamedia.com
ISSUE
CONTENT MANAGER BIANCA WESTHORPE-PoTTOW bianca@ginjamedia.com ADVERTISING SALES & CLIENT SERVICE NICKY MEARS nicky@ginjamedia.com +27 (0)82 927 5408 MAGAZINE DISTRIBUTION PARRY BROWN pbrown@ginjamedia.com +27 (0)82 522 1473
Travel 96 tales of dublin
MARKETING BRIDGID HAMILTON RUSSELL marketing@ginjamedia.com +27 (0)82 565 1591
Taking a gander at the home of Guinness
106 Welcome home A visit to our roots at the Cradle of Humankind
SUBSCRIBTIONS & COMPETITIONS MAGGI VAN RHYN maggi@ginjamedia.com +27 (0)82 565 1591
junior 116 farm fresh A unique and unpretentious way of enjoying the outdoors
regulars 6 Editor's Note 10 Dear Editor
®
Readers share their Ginja experiences
125 What's hot & happening Local upcoming events to add to your calendar
126 forager popped up New and sensational pop up restaurant
128 Dine out guide 130 Ginja Cheat Sheet
54
HEAD Designer KATE SCOTT design@ginjamedia.com Designer jaco oosthuyzen jaco@ginjamedia.com Contact us +27 (0)31 563 0054 P O Box 20111 Durban North, 4016 www.ginjafood.com
33 WIN: BREATHTAKING GETAWAYS, AWARD WINNING WINE HAMPERS, GREAT BOOKS AND A WINE LOVER'S ESSENTIAL.
Part 2 of our easy, quick reference sheets for the kitchen
SCAN ME! SEE WHAT’S HAPPENING ONLINE!
132 Over the coals Chef Jacqui Brown shares her experience of local hospitality and restaurant services
134 out and about www.facebook.com/ginjaFood
A look at what our Chef has been up to
136 directory 139 Recipe Index
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GI N J A
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What fun this Heritage edition has been. From the ECR House & Garden show to the Coastal Living Bru competition, then an inspirational morning as the guest speaker at the Umhalanga Women Achievers Association – topic; “Don’t be afraid to fail, be afraid not to try.” As the only magazine in Africa run and owned by a working Chef and not influenced by any of the major corporations, I suddenly realised how relevant this statement was to me. I also realised that sometimes you get so caught up and consumed with perfecting what you are busy with you forget to just stop, and smell the proverbial roses. So to celebrate my love for food, friends and of course Heritage Day, my team and I have captured what we feel to be the essence of Heritage Day in South Africa.
EDITOR'S
NOTES 6
GI N J A
ON THE COVER AUG/SEP ISSUE Nº14 LUNCH OUT WITH CHEF JACQUI BROWN
This month we take you a journey to the picturesque Cradle of Humankind, we travel through the farm stalls Africa has to offer, and if that’s not enough, you are invited to enjoy lunch in the park over hearty vegetarian soups in the company of good friends!
In the spirit of the winter-shift,
PS: You can look forward to seeing me a lot more behind the stove – where I belong, taking you on a culinary journey throughout the world learning, creating and exploring.
PHOTOGRAPHY BY: BJÖRN MÖHR
Heritage Day and Women’s Day, Chef Jacqui spends some time outdoors charming her closest friends with a few favourite vegetarian and gluten-free recipes.
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DEAR
EDITOR LETTERS FROM OUR READERS I had such a marvelous time at the Celebrity
WRITE TO US
Chef Stand at the ECR House and Garden
press@ginjamedia.com
to rest and stayed for seven hours! I bought
OR
three of your magazines and would like to
PO Box 20111
know where I can get more back copies,
Durban North, 4016
Show and so enjoyed seeing Chef Jacqui demonstrate. I sat down for a few minutes
specifically the Christmas and March editions. Could we have more vegan and vegetarian recipes as more and more readers are certainly vegetarian and I try to eat mainly vegan although I make a point of eating everything when I’m out and just love all food. Keep up the good work. May your fantastic magazine go from strength to strength. You deserve all the accolades you get.
Natasha Mork I am your newest and probably biggest GINJA fan, and have so enjoyed your June/ July edition. My husband, Nick, is a wiz in the kitchen - always whipping up roasts, curries,
10
GI N J A
pastas and gourmet dinner treats. But now
make all of them. I was really thrilled to read
that I have GINJA on my coffee table, “Step
the new June/July 2014 copy of GINJA. Every
aside Hubby, it’s my turn to cook.” Last week I
kitchen should have a collection of GINJA
warmed Nick's socks off when I made Jacqui’s
magazines! I look forward to every issue.
‘Hearty Beef Stew, with Dumplings’. It’s true
Thank you for including a Junior section in
what they say; the best way to a man’s heart
the magazine – there is a worldwide trend
is through his stomach. Nick has enjoyed
towards spending leisure time doing something
the magazine as much as I have, and is
creative together – and there’s nothing better
now determined to make and hang biltong
than spending time with the kids in the kitchen!
at home. We cannot wait for the August/
Learning how to use leisure time creatively and
September edition to hit the shelves.
learning basic cooking and baking skills at the
Loving wife and GINJA fan,
same time; this will be a source of satisfaction
Amber Strauss
for juniors, like it is for you, for years to come. I
Please allow me the opportunity to thank you for this heaven-sent magazine, which not only offers wonderful recipes and great ideas, but also is perfectly suited to our cold winters and hot summers. And fabulous, something new, different and also familiarwith-a-nice-twist-recipes galore! The only hard part is choosing! Of course you could
Share your stories with GINJA and the winning letter will WIN a hamper from the cape winemakers guild valued at R790!
fully agree: It’s the simple things in life that are the most extraordinary. I wish you luck and blessings with this outstanding magazine and also great pleasure in preparing our new magWazine, but most of all, I hope you’ll have many hours of inspired fun in the kitchen. May you grow from strength to strength. Wishing you best of luck in all your endeavours.
Marie du plooy (winning letter)
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11
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FOOD LUNCH OUT WITH CHEF JACQUI • jerusalem artichoke • sa macaroon
LUNCH OUT WITH
Chef Jacqui Brown With THE smell of spring in the air, we can't help but spend a little more time outdoors – and let the rays of sunshine defrost the chill in our bones. In the spirit of the winter-shift, Heritage Day and Women’s Day, I charmed my closest friends with a few favourite vegetarian and gluten-free recipes. A protea and bark decked trestle table, lavished with petite food platters and bottles of The Chocolate Block red wine, canopied by a South African sky, painted the perfect ambience to satiate my guests.
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GI N J A | FOOD
G IN JA | FOOD
15
Deep Fried Goat's Cheese Balls, Beetroot and Fresh greens
½ cup buckwheat flour
3 cups salad greens (mixed, spinach or wild rocket)
2 Tbsps coconut flour
1 large roasted beetroot, sliced thinly
1 tsp xanthan gum
1 Tbsp spring onions, finely diced
1 tsp fine sea salt
salt and pepper to taste
¼ cup olive oil
cup goat's cheese cup Japanese bread crumbs
¼ cup quinoa flakes
3 free-range eggs, beaten to ½ cup warm water
2 Tbsps corn flour ½ tsp garlic salt
1. Line a 22 cm ceramic loaf pan with a piece of
1 egg, well beaten
parchment paper, leaving extra length on each side, so
¼ cup pine nuts, toasted
that the paper rises above the top of the pan.
FOR THE DRESSING:
2. Proof the yeast: Sprinkle the yeast into one 1/2 cup
3 Tbsps orange juice
warm water and stir in the honey. Set aside to let the
1¼ cup extra-light olive oil
yeast get happy.
Handful chopped spring onions, diced
3. In a large mixing bowl whisk together the dry
2 Tbsps apple cider vinegar
ingredients: brown rice flour, almond flour, millet flour, buckwheat flour, quinoa flakes, coconut flour, xanthan
1. Arrange salad greens and beetroot in two serving
gum, and sea salt.
bowls. Set aside.
4. Make a well in the center and pour in the proofed
2. In a small bowl, whisk together orange juice, 1/4 cup
yeast. Add the olive oil and eggs. Start beating it
olive oil, spring onion, and apple cider vinegar. Set aside.
together. As you beat, add the 1/3 to 1/2 cup warm
Prepare to fry the goat's cheese by rolling the goat's
water a tablespoon at a time, until the batter is smooth,
cheese into tablespoon-sized balls. Place beaten egg in
like a thick muffin batter. I used a 1/2 cup of warm water,
a small bowl. Mix together Japanese bread crumbs, corn
but you may need less (or slightly more) depending upon
flour (Maziena) and garlic salt. Heat one cup of olive oil
humidity and altitude.
in a small skillet over medium heat. Roll goat's cheese in
5. Scoop the bread dough into the prepared baking pan
egg, then in bread crumb mixture, then in egg mixture
and smooth out the top. Sprinkle with quinoa flakes.
again, then in the breadcrumb mixture. Fry in hot oil until
6. Place the pan in the centre of the warmed oven and
golden brown around all sides. Transfer immediately on
allow the loaf to rest and rise for 50 minutes.
top of salad greens.
7. Turn on the oven to 180˚C. Bake the loaf for 55 to 60
3. Drizzle dressing over salad greens. Garnish with toasted
minutes, until crusty and browned. Remove from the pan
pine nuts and scallions. Serve immediately and enjoy!
and place the loaf on a wire rack to cool.
*Tip: Try adding a berry coulis to the centre of the goat's cheese then rolling in crumb mixture. The end result is decadent!
Roasted Butternut, Orange and Apricot Sumptuous Soup If I remember correctly I created this recipe in 1995. I had
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GI N J A | FOOD
Rustic Gluten Free Bread
wanted to replicate a soup I had tasted at a restaurant
1 packet rapid dry yeast (2½ tsps)
in the midlands. Back then I was only fifteen and most of
½ cup warm water (46ºC)
what I did was either taught by research or by the sheer
1 Tbsp buckwheat honey
luck of putting the flavours together in my mind, crossing
¾ cup sorghum flour or brown rice flour
my fingers and jumping in feet first. Since then, it has
¾ cup almond meal/flour
become a favourite amongst friends and family, I hope it
½ cup millet flour or gluten free certified oat flour
can become somewhat a tradition in your home too.
deep fried goat's cheese balls,
beetroot and fresh greens
G IN JA | FOOD
17
ASSORTMENT OF SOUPS
and rustic gluten-free bread
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GI N J A | FOOD
250ml vegetable stock Serve with a dollop of Greek yoghurt, roasted pecan nuts and finely chopped spring onions 1. Peel and roughly chop all the vegetables except the spring onions. Then place into a roasting pan, sprinkle with cinnamon, mixed spice, sugar, black pepper and salt. Sprinkle orange zest over the butternut mix. Drizzle with olive oil and place chunks of butter strategically over the butternut. Cover with foil and roast for about 25 minutes. 2. When roasted, pour all the vegetables into a pot. Pour in the juices, cream and vegetable stock. Give a stir and allow to simmer to absorb all the flavours. 3. Once the liquid has reduced and vegetables resemble almost a mash, then purée your mixture using a blender or Magimix. 4. Return to the heat for 5 minutes. 5. Serve with a dollop of fresh yoghurt and fresh homemade bread.
Oh So Simple Pea Soup SERVES 2 2 Tbsps olive oil 1 medium onion, medium diced 1 giant garlic chopped Serves 4
1 cup mint leaves
500g butternut peeled and cubed
3 cups peas (frozen or fresh)
4 medium carrots
2 cups vegetable stock
2 large potatoes
1 cup cream
1 leek
¼ cup toasted pine nuts
1 giant garlic (not crushed) 1 onion sliced
1. Heat the olive oil in a large saucepan over
100ml brown sugar
medium heat. Add onions and sauté until translucent,
15ml cinnamon
around 5 minutes.
2ml mixed spice
2. Add the mint and cook a further 3-5 minutes.
Black pepper
3. Add the peas, stir and cook for another 2 minutes,
Salt
until peas are well-coated with the onion, oil and
Spring onion
mint mixture.
Zest from 1 orange
4. Add the stock and bring to a boil.
350ml orange juice
5. Reduce the heat and simmer until the peas are
150ml apricot juice
tender, about 10 minutes.
500ml cream
6. Purée the soup using a blender.
G IN JA | FOOD
19
7. Serve topped with a dollop of Greek
MAKES 3 MEDIUM CAKES
yoghurt or crème fraiche, some of
1 sachet gelatine (to dissolve in 20ml
the toasted pine nuts and some more
boiling water)
shredded fresh mint.
1 tub full cream cheese, softened 1 can condensed milk
Spicy Roasted Tomato and Red Pepper Soup
250ml cream
SERVES 4
5ml vanilla extract
3 eggs separated
800g mixed type tomatoes (preferably left to ripen in a sunny kitchen and then halved
1. Whiz cream cheese, egg yolks,
or quartered depending on the size, or left
condensed milk mixture in a food processor
whole if cherry tomatoes)
until smooth. Whisk cream to soft peaks,
1 large red onion (cut into chunky slices)
whisk egg whites to peak stage then fold
2 red peppers (deseeded and cut into
into the cream cheese mixture.
chunky pieces)
2. Dissolve gelatine in approximately 20ml of
6 cloves garlic (left whole in skins)
boiling water and fold into cream mixture.
Olive oil (a generous drizzle)
3. Take four small moulds or cookie cutters,
Sea salt
wrap the bottom with cling wrap, pour the
Black pepper
cheesecake mixture into them and place
250ml vegetable stock
in the freezer (about four hours).
250ml thick cream 1 red chilli split and cut into four (seeds in
Vanilla and Ginger infused Cherry
for extra heat or out for subtle heat)
Compote 1 cup castor sugar
1. Preheat the oven to 200˚C.
½ cup water
2. Place the tomatoes, red peppers, onion,
500g fresh sweet cherries, halved and
chilli and garlic onto a baking tray, sprinkle
pits removed
with salt and pepper and drizzle with olive
1 tsp pure vanilla extract, or 1 vanilla pod,
oil. Mix it all around with your hands.
halved and scraped
3. Bake for about 30-45 minutes until the
1 tsp whole fresh ginger peeled
vegetables are sweet and slightly charred. 4. Bring the stock to the boil and add the
1. Combine the sugar, vanilla pod and
Worcestershire sauce and cream.
ginger with the water (which will look like
5. Pick out the garlic from the roasted
wet sand) in a heavy saucepan and cover
vegetables and squeeze the juicy garlic
with a glass lid.
flesh out into the stock, discarding the skins.
2. Place over medium-low heat. After
Add the rest of the vegetables.
approximately 8 to 10 minutes, you will see
6. Purée using a hand blender or Magimix.
the colour of the sugar darken slightly to a light golden tan. Give the pan a small
20
GI N J A | FOOD
Classic CheeseCake wrapped in Sponge, with Berry Compote and Homemade Vanilla ice cream
swirl to ensure that one part of the caramel
Classic Cheesecake
achieved, swirling the pan as necessary.
doesn’t cook faster than another part. 3. Reduce the heat to low, and continue to cook until a light brown caramel colour is
classic cheesecake
wrapped in sponge
G IN JA | FOOD
21
22
GI N J A | FOOD
4. With the heat still on low, add the cherries. Stir
¾ cup granulated sugar
continuously with a wooden spoon and cook
2 cups heavy cream
until the cherries begin to give off their liquid (after
Pinch of salt
about one minute). Remove from the heat and
1 vanilla pod, split in half lengthwise
stir in the vanilla extract, if using.
6 egg yolks
Vanilla sponge (Swiss roll recipe)
1. Warm the milk, sugar and heavy cream in a
4 extra large eggs, separated
medium saucepan over low heat, stirring until
187ml castor sugar
the sugar is dissolved. Scrape the seeds from the
5ml vanilla essence
vanilla pod into the milk mixture and add the
187ml cake flour
pod to the mixture as well. Bring to the boil then
5ml baking powder
remove from heat and cool slightly.
2ml salt
2. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks,
1. Beat the egg yolks, gradually add sugar,
whisking constantly.
beating until thick.
3. Scrape the mixture back into the saucepan.
2. Add the vanilla essence.
Place the saucepan over medium heat and stir
3. Sift the flour and baking powder together and
constantly with a rubber spatula, being sure to
fold into the beaten egg yolks.
scrape the bottom of the pan as you stir, until
4. Beat egg whites with the salt until stiff, not dry.
the mixture thickens and coats the back of the
5. Fold the beaten egg whites gently into the
spatula (a few minutes). Be careful not to heat
batter with a metal spoon.
the mixture too quickly otherwise your eggs will
6. Line a 23cm x 32cm Swiss roll tin with
cook and curdle.
greaseproof paper. Grease well and pour the
4. Pour the custard through the fine-mesh sieve
batter into tin.
and stir it into the cream. Place the vanilla bean
7. Bake in a preheated oven at 180ºC for 15 to 20
into the custard, stir in the vanilla extract, and
minutes. Allow to cool.
place the bowl over an ice bath. Stir occasionally,
8. Peel off paper, slice into more manageable
until the mixture is cool. Pour into an ice-cream
pieces (large enough to cover the mini
machine and churn according to user manual.
cheesecakes) and place in the freezer for approximately an hour.
TO ASSEMBLE 1. Remove the frozen cheesecakes from their
Cream Cheese Icing
moulds and cover with the sponge which has
60g cream cheese, softened
been cut to size to cover the top, bottom and
30g butter, softened
circumference of the cheesecake.
½ tsp vanilla essence
2. Ice the sides and top with the cream cheese
¾ cup icing sugar mixture
icing and return to the freezer to freeze. 3. Once frozen turn upside down and ice bottom.
1. Place cheese, butter and vanilla in a bowl.
4. Once iced serve with berry compote and
Using an electric mixer, beat until pale. Gradually
homemade ice-cream!
add icing sugar mixture, beating until combined. TABLE SETTING BY FAB FUNCTIONS AND CHRISTABELLAS.
Vanilla Homemade Ice-cream
TABLE SUPPLIED BY RAW FURNITURE.
1 cup whole milk
Contact details available on page 136.
G IN JA | FOOD
23
Eat in
with
NT- 1 knysna forest
TC - 8 mr. grey
AC - 2 natal stone
AC- 8 burnt bean NT - 3 victory red
Head Office: +27 (0)31 702 6315 • www.shavepaints.co.za • Follow us on
Goat's cheese and pecan nut salad
SERVES 4 SIDE PORTIONS Dressing 1 Tbsp red wine vinegar 1 Tbsp chopped red onion 2 tsps Dijon mustard Ÿ tsp salt Freshly ground black pepper 3 Tbsps good quality olive oil Salad 6 cups baby spinach leaves 2 cups wild rocket 1 cup sliced red cabbage ½ cup sliced pickled beetroot
1 cup chopped toasted pecan nuts 1 cup crumbled goat's cheese 1. In a small bowl, combine the vinegar, onion, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing. 2. Put spinach, rocket, and cabbage in a large bowl. Toss with most of the dressing. Add beetroot and continue tossing until well coated. 3. Serve immediately, topped with goat's cheese and walnuts.
In a new light
Refresh with nature
Three jam jars can add a trendy, retro touch and is a light-hearted and fun way to light up your kitchen. This is a DIY-cost-younext-to-nothing-‘chandelier,’ that will soon become a conversation piece. Try out your creative skills with whimsical ways of lighting.
Transform Texture
Comfortably seated
Scout around for some old wooden chairs at second hand stores, auctions or in your garage. Then get painting. You can create a natty-farm look by painting a set of kitchen table chairs in different colours. Choose colours that contrast, and complement tonally to create a charming focus point.
Sweeten your windowsill or add character to your herb garden. Find old tins, pots, watering cans and drill 3 holes into the bottom for drainage. Plant herbs like chives, oregano, sage or basil. You may even enjoy an eccentric look and paint your containers with bright, lively colours. Fresh-planted herbs add aroma and character to any room or garden.
Painting bricks, wood or other surfaces can transform a dated look into a stunning focal point. A brick wall may look dated, dark and gloomy. As adventurous decorators know, this situation calls for ingenuity, not to mention a gallon or two of paint. Add depth to your painting effort by sponge painting in colors that complement and bring life to your decor. In one happy afternoon, you can transform your wall and kitchen into the warm space it was destined to be.
To contact Shave Paint & Décor you can post on their facebook page or email them directly at info@shavepaints. co.za. Don’t forget that your friendly Shave Paints team is always available to help you with any queries that you may have. Pop into your nearest Shave Paint & Décor shop for the best in products, price and advice.
no choke
about it unearthing the magical flavours of the jerusalem artichoke
Jerusalem Artichokes commonly known as ‘Sunchokes’ or “Earth Apples” are a bumpy, fleshy root vegetable of the sunflower family. They differ from the globe artichoke, which is an edible flower bud. A third type of artichoke is the cardoon or artichoke thistle. The stems look like thick celery stalks, which is the part that you eat. Jerusalem artichokes grow up to 3 m tall, have yellow flowers, 10-20 cm long hairy leaves and thick hairy stems. The tubers can be eaten raw, boiled, baked or stewed and were once used as survival food by Native American Indians. It grows wild in fields or along streams but is also a wonderful domesticated medicinal vegetable in any home garden. The tubers look like knobbly, odd shaped roots similar to a ginger root. This is a flavourful, starch-rich root with a sweet, delicate textured icewhite flesh and magical, strongly nutty flavour. The skin is coloured grey and purply-pink. Sunchokes are evergreen perennials and grow vigorously in any garden. Have you ever wanted the joyful flavor of potatoes without the guilt? This seemingly rare and unknown tuber is your answer. Plant tubers in fertile sandy soil, in full sun, in early spring. Plant 8-12 cm deep in rows with sufficient space in between, as they grow large, full and tall. Once the shoots emerge, spread compost around the plant and mulch with straw. When planting Sunchokes remember they can become invasive if left neglected so keep them in control. When tubers are fully-grown, dig up only as many as you need as they lose their inulin (a derivative of fructose and is a non-digestible fibre) and nutritional potency when stored. Sunchokes can, however, be stored in the fridge, in a jar of peat or potting soil. These little tubers are superstars when it comes to intestinal health. They are packed with inulin with strong pre-biotic bacteria properties, which
G IN JA | FOOD
29
a flavourful, starch-rich root with a sweet, delicate textured ice-white flesh and magical, strongly nutty flavour.
makes sunchokes one of the finest sources
These healthy root vegetables are surprisingly
of dietary fibres. The pre-biotic properties
difficult to find – so it’s well worth growing your
will benefit bacteria in the gut, acting as
own. They are easy to cook with or substitute
good intestinal soldiers helping to inhibit
well into any of your favourite starchy dishes.
the growth of harmful bacteria. The fibre in sunchokes helps to retain moisture in the gut
Jerusalem Artichoke Soup
reducing constipation and eliminating toxic
A hearty humble soup.
compounds, which offers some protection from cancers, inflammation as well as viral
Serves 4
coughs and colds.
2 Tbsp unsalted butter 1 cup chopped onion
The root has negligible amounts of fat and
2 celery stalks, chopped
contains no cholesterol. They are high in anti-
2 large garlic cloves, chopped
oxidants and are a good source of minerals
950ml Jerusalem artichokes, peeled and cut
and electrolytes as well, especially potassium,
into chunks
iron and copper. Potassium is a heart friendly
Chicken stock (use vegetable stock for
electrolyte. This little root contains the highest
vegetarian, and gluten-free stock if cooking
amount of iron among the common edible
gluten-free)
roots and tubers. It has valuable B-complex
Salt and freshly ground black pepper to taste
vitamins; vitamins C, A and E together with flavonoid compound like carotene, which
1. Heat the butter in a soup pot over medium-
scavenge free-radicals. Sunchokes have
high heat and cook the onions and celery
been used as a dietary supplement for
until soft, about 5 minutes. Do not brown them.
people suffering from diabetes and other
Add the garlic and sauté for 1 minute. Sprinkle
pancreatic complaints to reduce blood
with salt.
sugar and minimize the need for inulin; a
2. Add the Jerusalem artichokes and the
good substitute for diabetics to use instead of
chicken stock to the pot and bring to a simmer.
potatoes. The starch in potatoes breaks down
Reduce the heat to low, and simmer, covered,
to glucose affecting blood sugar, whereas the
until the Jerusalem artichokes begin to break
sunchoke is high in inulin, which only breaks
down, 45 minutes to an hour.
down to fructose in the colon.
3. Using a blender, purée the soup. Add salt to taste. Sprinkle with freshly grated black pepper
Sunchokes can be grated raw on top of
and fresh parsley to serve. Serve hot.
salads, chutneys or salsas, used in casseroles, soups and stews, sautéed or made into a
Jerusalem Artichoke Purée
delicious gratin, mashed for a purée or even
A perfect starchy side dish for any protein.
pickled. 500g Jerusalem artichokes
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GI N J A | FOOD
Sunchokes oxidize when exposed to air like
1 sprig of thyme
apples and potatoes. To prevent this, toss
100g butter
the sliced tuber with lemon juice before
1.5 L of water
cooking or add a pinch of cream of tartar to
Pinch of salt
cooking water.
100ml of thickened cream
jerusalem artichoke purÉe
jerusalem artichoke soup
G IN JA | FOOD
31
Oven Roasted Jerusalem Artichoke Chips sprinkled with Rosemary Salt and drizzled with Cheese and Chive sauce
Salt to taste
from the bowl and dry.
Pinch cayenne pepper
5. Add the sliced tubers to the bowl and
Freshly squeezed lemon juice to taste
squeeze the other half of lemon over the top. Add the olive oil and toss to coat.
1. Peel Jerusalem artichoke and place in a
6. Evenly place the slices on the baking sheets
bowl of lemon water to stop them discolouring
in one layer, do not overlap. Lightly sprinkle the
and oxidising.
rosemary salt over the slices and place in the
2. In a pot, place water, butter, thyme and salt
oven.
to taste and bring to the boil.
7. Bake for 15 minutes; then pull the pans
3. Add the roots and cook in the emulsion
out of the oven and begin to remove the
until tender.
browned and crispy ones from the pan.
4. Strain off liquid, remove the thyme and place
Rotate the pans and place them back in the
the cooked roots into a blender.
over for 3-5 minutes. Continue to check the
5. In a separate pot, boil cream. Next,
tuber slices and remove the crispier ones and
slowly add the hot cream to the artichokes
place the lighter colored ones back in the
while blending, adding just enough cream
oven. This will take up to 30-40 minutes.
so the artichokes are at a smooth
8. Combine the slices to one pan when there
consistency.
is room available. Sprinkle more rosemary salt
6. To finish, season with salt, lemon juice and
over the top.
cayenne pepper to taste.
9. Serve warm, with sauce drizzled over the top, or serve at room temperature as a chip.
Oven Roasted Jerusalem Artichoke Chips sprinkled with Rosemary Salt and drizzled with Cheese and Chive sauce
Cheese and Chives Sauce 15g butter 300 ml whipping cream 1 finely chopped onion
chips
1 crushed garlic clove
1 lemon
4 Tbsps dry white wine
1 Tbsp salt
4 Tbsps chicken stock
1 Tbsp finely chopped fresh rosemary
1 Tbsp chopped fresh chives
500g Jerusalem artichokes
Salt and pepper to taste
3 Tbsps olive oil 1. Heat the butter in a pan and soften the 1. Preheat the oven to 200ËšC and line two
onion, garlic and chives with the pan covered
baking sheets with aluminum foil.
for 5 minutes.
2. Mix the salt and rosemary together in a small
2. Pour in the wine and reduce by half on a
bowl, set aside.
high heat.
3. Cut the lemon in half and squeeze one half
3. Add the stock and reduce by half again.
of it in a bowl filled with fresh water.
4. Turn the heat right down and stir in the
4. Scrub the Jerusalem artichokes until very
cream. Simmer gently until reduced to a light,
clean; place them in the bowl of acidulated
creamy consistency.
water. Thinly slice each tuber, about 2-3mm
5. Season to taste and serve hot, drizzled over
thick, or as thin as possible. Empty the water
roasted chips.
G IN JA | FOOD
33
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36
GI N J A | FOOD
the prof is in
the pudding the real meal revolution Words by Bianca Westhorpe-Pottow Recipes + Photos supplied by Quivertree Publishers
Most people begin a diet with very good intentions, setting high and sometimes unrealistic goals for themselves. Many give
The Real Meal Revolution, by Tim Noakes and team, is taking the country by storm. So many of us are always looking for that quick solution to shed those unwanted kilograms we have lugged around for so many years. We take a look at why this high fat diet is different, medical doctors’ opinions and how it has worked for many people; is the proof really in the pudding?
up on this journey due to factors such as the time and effort it takes to weigh food, loss of energy, cravings and the expense of diet foods (not the basics we keep in our larders). All too often we become disillusioned and end up with a sense of failure and regret. Those that persevere, often end up banging on all the weight they lost in the first place once they return to their normal eating habits. So what is the solution? Calorie counting, food weighing, diet shakes, fat burners, or no carbs? Or is it just a simple equation of moderation, willpower and self-control? Tim Noakes’ Banting diet provokes us to change our old ideas and belief systems. Many of us are questioning the idea that we can consume so much fat and still shed our kilos with no health risks, surely this goes against everything we have been indoctrinated about, fat equals fat? Let’s face facts, realistically speaking if you want a trim figure, no matter what you do you will need dedication, a few life-style changes and a regular exercise regime. Nothing comes for free. Noakes’ book is designed to be practical, accessible and conducive to those with a busy lifestyle. It certainly catches the eye with beautiful food styling and cookbook quality, with tasty looking meals. Regardless of your preferred style of eating, the book may prove interesting to flick through. We discovered
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GI N J A | FOOD
some interesting recipes you can use, even if you are not following the revolution, and may even send you scampering to the kitchen inspired to get cooking. Some of the recipes in this book, from a foodie angle may not appeal to your appetite eg. the coconut milk broth or mashed cauliflower, with cauliflower forming the base for many carb-substitutes; wraps, rice, mash etc. If you have a hectic and busy life-style and/or family this may be challenging as you will definitely have to dedicate more of your precious time to planning and preparing your meals. It may also cut into your budget, as some ingredients and proteins are not the basics that you are used to having and are more expensive than staple carbohydrates. The tagline on the book “Changing the world, one meal at a time” speaks volumes about Noakes’ intentions. With statements such as ‘fat is your friend’ and ‘carbs are unnecessary’ Tim and his team have created a huge stir in the dietician community. Dieticians are now forced to school up on this eating pandemic as they prepare to face the thousands of questions the public are sure to ask. “My goal was to follow it myself; I needed to know exactly what the diet entailed, how to put it into practical use, how it made me feel etc., so that I could advise patients from a place of knowledge,” says Stephanie Joyner, a registered dietician. What has happened to carbo-loading before marathons and low GI diets? There has been an unforeseen shift of attitudes in the medical institute; Dr. Kirkby, Family Practitioner at Wembly Medical Center, is a pre-believer in a calorie-kilojoule-balance and
40
GI N J A | FOOD
courgette noodles
has been following the concept of low-carb,
all be monitored and in my own instance
high-fat with a healthy scepticism. Kirkby’s
I found that my cholesterol and fat levels
concept and years of research on fat and
dropped despite the high fat, high protein
obesity have now been challenged. “Now I
diets. This probably has more to do with
was in a pickle. I have even written a book on
weight loss than the diet itself. But the real
dieting and have a weight loss programmes
point here is that you need to check with
and a website. I have also punted the bottom
your GP before embarking on these diets
line of excessive calorie/kilojoules as the cause
if you have a potential risk,” says Dr. Kirkby,
and addressing the imbalance sorts out the
“I am also rather concerned at Noakes’
problem. But like other diet programs, I had
comments on statins (cholesterol lowering
found my success rate overall to be poor.
drugs). Because he is a renowned and
Just cutting down the number of calories is
respected scientist, if he says they are not
too hard. Most people dieting are continually
really necessary, people who really should
hungry and this is what makes them give up.
be taking them may stop. You can prove
The evidence unearthed by Noakes and
anything if you use statistics incorrectly. It
others argues very eloquently for a different
may be true that if you are a 50-year-old
approach. It is hard to discard the evidence
women who does not smoke, does not
that our forefathers ate high-fat high-protein
have diabetes or high blood pressure, then
diets for millennia and it is only since the 1920’s
using cholesterol lowering drugs are not
when milling was invented, or more common
necessary. But if you have a poor family
and highly refined carbohydrates became
history, have diabetes and coronary artery
easily available and the cheapest source of
disease then they are definitely going to
food, that the obesity epidemic started,”
help you and they do save lives. So before
says Kirkby.
stopping them also check with your GP
With statements such as ‘Fat is your friend’ and ‘Carbs are unnecessary’ Tim and his team have created a huge stir in the dietician community.
who has examined you, knows your own The book contains an introduction to
particular risks and benefits or detriments.”
some of the research which backs the low-carbohydrate, high-fat style of eating,
Yes, we are all going to have to admit that
graphs documenting its success in studies,
Noakes’ logic is appealingly simple and
testimonials from professional sportsmen such
straightforward. Will this eating plan actually
as Gary Player, and case studies of ordinary
create a revolution or will it be one of the
people who have had phenomenal success
many fads that we experiment with and
with the diet. There is still plenty of research
eventually pass. It is a new concept that will
to be done; as the long-term effects of a
assist those needing to lose those dangerous,
LCHF lifestyle have not been predicted or
excess kilos. It is important to know and listen
recorded; this is a very grey area, and until
to your body. If you embark on this new
these studies have been done do not silence
adventure be diligent in following the advice
the alarm bells and skepticism that circulate
given in the book and seek medical advice if
this diet-concept. “High protein and high fat
you experience unusual side effects. “The first
diets may raise your cholesterols and impact
four weeks of LFHC I felt incredible. From the
on your kidney function. However these can
5th week I had lost a lot of energy, having
G IN JA | FOOD
41
cut carbs completely. I was told to up my fats
add them to whatever you like.
to hurry the ‘carb flu effect,’ which I did; and
Note: You could use these noodles as a
then I overdid the fat to such an extent I got
substitute for any pasta with any pasta sauce,
sick. After seeing the doctor he told me to eat
in any Asian broth or a stir-fry or on their own as
bland for a while. I am back on LFHC eating
a light side with some grilled chicken or fish.
but having my carbs pre and post training which is working for me,” shared Michelle
Lime and sumac rump skewers
Lloys-Ellis, a fit busy mom and rep. It is always
This is another great dish for the braai. Rump
advisable to seek professional advice before
doesn't dry out on the fire as fast
starting on a new diet or eating plan to ensure
as other cuts like sirloin. It is also much higher in
it is a safe, healthy diet that will enhance your
fat, which is what makes it so juicy.
well being and not have a severe impact on your existing health or any under lying health
serves 4
issues or illness that you may be suffering from.
8 bamboo skewers, soaked in water for at least 15 minutes
We chose some of The Real Meal Revolution
480g beef rump, cut into 20g cubes
LCHF recipes where the fat content can be
6 cloves garlic, crushed
adjusted, making them versatile to any diet.
1 Tbsp sumac 3 Tbsps extra-virgin olive oil
We discovered some interesting recipes you can use, even if you are not following the revolution, and may even send you scampering to the kitchen inspired to get cooking.
42
GI N J A | FOOD
Courgette noodles
1 tsp salt
Courgette noodles are the best option for
1 tsp sesame seeds
Banting or Paleo pasta. They hold their shape
1 tsp cinnamon
nicely and have good flavour. The other great
1 tsp ground coriander
thing about courgettes is that they go well
1 tsp ground cardamom
with almost every flavour profile. You really can
1 red onion, cut into large squares
serve them with anything.
Large mint leaves 2 limes
serves 2 400g large courgettes (the bigger they are,
1. Place all the ingredients apart from the
the easier they are to slice)
onion, mint and limes in a bowl and mix well.
2 tsp fine salt
If you have time, leave the mixture to sit for
1 Tbsp coconut oil
an hour. 2. Skewer the kebabs with three pieces of
1. Cut the courgettes into noodles, mix them
rump per skewer, with a sprig of mint and a
with the salt and leave them in a colander
slice of red onion between each piece
in the sink for about 20 minutes to drain any
of rump.
excess moisture. You can julienne by either
3. Grill on the highest heat possible until
using a knife, a mandoline, a shredder/peeler
medium-rare. Squeeze over some lime
or a Chinese slicer.
and serve immediately.
2. Warm the coconut oil in a large pan and
Note: This is best served with some really thick
add the courgettes. Sauté them for
yoghurt seasoned with lime juice,
a few minutes until they are just cooked, then
fresh coriander and chilli.
lime and sumac rump skewers
say cheese One of the most diverse and versatile
peoples – soured and separated into
natural foods, even the humblest of
solids (curds) and liquid (whey). The
cheeses holds a place somewhere
development of cheese meant that
in the hearts and on the palates of
highly perishable milk could be turned into
most of us. Think cheese and tomato
a long-lasting, nourishing and tasty food.
sarmie, or that delicious combination, the cheeseburger. Where would cauliflower
Today, cheese is made all over the world
be without a mouthwatering cheese
in an extraordinary variety of shapes,
sauce, and how incomplete would
styles and colours – from delicate sticks
lasagna be without a sumptuously
of goat’s cheese coated in ash to robust
tempting covering of brown topped
and pungent blue cheeses. In fact,
cheddar?
the enormous variety of cheese makes formal classification quite tricky. The basic
Images and books supplied by Sunbird (an imprint of Jonathan Ball Publishers).
South Africa, with its Dutch origins has
raw material – milk – can come from
a long and enduring history of cheese-
sheep, cows, goats, water buffalo and
making but the story of cheese goes
even reindeer. The flavour of the milk is
back many thousands of years. In the
influenced by the microflora present in
introduction to his book ‘Cheeses of South
the animal’s stomach, which in turn is
Africa’, author and cheese guru, Kobus
affected by specific local factors of soil,
Mulder – Mr Cheese – succinctly sums up
climate and pasturage. The concept
the wonderful world of cheese and its
of terroir, a French word referring to the
production.
influence of local factors on the character of wine, is certainly applicable to the
‘Earliest evidence of cheesemaking
production of cheese.
comes from approximately 3 000 years
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GI N J A | FOOD
ago. It is thought that the first cheeses
In recent years, South Africa has
came about more or less by accident,
seen something of a revolution in
when milk stored in the stomach of an
cheesemaking. In the past, consumers
animal – a common method of storing
had a limited range of cheeses to
foodstuffs, particularly among nomadic
choose from, but the rise of artisanal
ch
cheeses of south africa
Today, cheese is made all over the world in an extraordinary variety of shapes, styles and colours – from delicate sticks of goat’s cheese coated in ash to robust and pungent blue cheeses.
G IN JA | FOOD
45
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GI N J A | FOOD
cheesemaking has changed this picture
South African cheeses have also earned
thanks to pioneers like Wendy Harris, of
acclaim at the annual World Cheese
Indezi River, and Chrissie Briscoe, of Chrissie’s
Awards, held in Birmingham under the
Country Cheese, there is a greater variety
umbrella of the BBC Good Food Show. In
of cheeses available in retail stores and
2011 Kobus Mulder was himself honoured
supermarkets, and an increased willingness
by the World Cheese Awards for his
on the part of cheesemakers to experiment
Exceptional Contribution to Cheese.’
with new tastes and styles. Consumers have also become more knowledgeable and
Big Cheese or Little Cheese
more discerning about what they buy.
Says Kobus, “Cheese lovers often ask me whether I prefer industrial or artisanal
Since 1995, South Africa’s per capita
cheese. But what does the term ‘artisan’
cheese consumption has increased from
really mean? ‘Artisan’ or ‘artisanal’
1.0kg to 1.9kg, according to Agri-Expo, a
simply means that a cheese is primarily
dairy industry body. Moreover, consumers
made by hand in small quantities using
have embraced more unusual styles
traditional methods and equipment – the
and flavours. In turn, local cheesemakers
cheesemaker uses as little mechanisation
have developed new products, such as
as possible. Artisanal cheeses often have
Dalewood’s award-winning Huguenot,
unconventional shapes due to improvised
that reflect local conditions and tastes
moulds, may require special maturing
and also honour the great cheesemaking
techniques, and spices and herbs are
traditions of the world. One of the key
often added. These cheeses are mostly
factors in this process has been the South
sold in small volumes at markets to chefs,
African National Cheese Festival. The first
or directly to fine food retailers in the region
edition of this event was held in April 2002
where they are made.
at Bien Donné farm outside Franschhoek. The number of exhibitors – and enthusiastic
Traditionally – and even today, in my opinion
visitors – grew by the year, and in 2011
– the expression ‘farmhouse’ or ‘farmstead’
the festival moved to Sandringham Farm,
cheese should refer to cheeses made on
outside Paarl.
a farm from unpasteurised milk produced on that farm. Pasteurisation is allowed if the
Agri-Expo also runs the South African
local authority requires it. Both industrial and
Dairy Championships, the country’s only
artisanal cheeses are made according to
competitive dairy awards. The industry’s
the same seven manufacturing steps, and
symbol of excellence is the Qualité Award,
both have a place in the food basket.
which has been awarded to qualifying dairy products since 2001. Products bearing
Consumers should decide for themselves
the coveted Qualité logo represent the best
if they prefer industrial cheese, which
in local cheesemaking. The title of Dairy
often lacks individual identity due to its
Product of the Year is the very pinnacle of
uniformity and homogenised flavour, or
honour for a South African dairy product,
artisanal cheeses, with their more robust
and is bestowed on the best of the Qualité
and complex flavours. As artisanal cheeses
Award winners.
are handmade, it is normal, and not a
G IN JA | FOOD
47
BAKED GARLIC AND THYME CAMEMBERT
defect, for the flavour and texture of the
1. Preheat oven to 190˚C. Place garlic
cheese to vary slightly. It is an attribute
in a small bowl, cover with boiling
of artisanal cheeses that I expect and
water, then drain immediately. Remove
respect.
cheese from the packaging, and place on a sheet of wax paper on a sheet of
Adventurous cheese lovers enjoy the
foil, on an oven tray, (making sure both
variety of flavours and textures that
sheets are big enough to wrap cheese
artisanal cheesemakers currently offer,
up later). Using a small knife, cut 8 slits
and they show their appreciation by
into the top of the cheese. Using the
buying their products.”
knife tip, push a slice of garlic into each slit.
Long may the cheese industry and its
2. Cut 6 more slits among the first slits,
diversity flourish, both in South Africa
then drizzle cheese with wine. Scatter
and the world.
with remaining garlic slices, thyme and bay leaves, and season with
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GI N J A | FOOD
Baked Garlic and Thyme Camembert
freshly ground black pepper.
2 cloves garlic, thinly sliced
place oven tray in the oven, bake for
450g camembert (or brie)
25 minutes or until warmed through
2 Tbsps fruity white wine
and runny.
6 sprigs thyme
3. Serve warm, with fresh breads and
2 bay leaves, torn
berry compote (page 20).
Wrap up in paper and tinfoil, and
Marinated Feta 1 Tbsp whole cumin seeds 2 tsps whole coriander seeds 1 tsp dried crushed red pepper 2 garlic cloves, minced 2 tsps orange zest 1½ cups extra-virgin olive oil 200g green and black olives 3 Tbsps minced fresh basil 2 Tbsps minced fresh coriander 260g feta cheese, cut into 1cm squares 1. Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant, about one minute. 2. Transfer to bowl. Add garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. 3. Gently stir in feta. Cover and refrigerate at least 1 day. (Can be made 1 week ahead. Keep refrigerated.) Bring olive and cheese mixture to room temperature before serving. Serve with breads, salads, pasta and pizza.
Win 1 of 2 Cheeses of South Africa Books by Kobus Mulder with Russel Wasserfall. Valued at R195. To enter complete the following statement. ________ was honoured by the World Cheese Awards for his Exceptional contribution to Cheese. SMS "Cheese" + your answer and full name to 45901 by 9 October 2014. T's & C's apply. SMS charged at R1.50
MARINATED FETA G IN JA | FOOD
49
Chef'S pick Award winning chef AT HARVEY'S RESTAURANT, Chef ANDREW DRAPER shareS his INVENTIVE recipe with GINJA.
Andrew Draper is a Durban boy, born
wedding, Sherry Shellfish Soup with
and bred, heading up the kitchen at
Kalahari Truffles.
the award winning Harvey’s Restaurant, South African Chef of the year twice;
SHERRY SHELLFISH SOUP WITH KALAHARI TRUFFLES
it is no wonder that Harvey’s is the
SERVES 10
place to eat. “I change the menu
1 finely chopped onion
every six weeks or so, to keep the menu
1 clove garlic, crushed
alive. I believe that creating food and
30g butter
menu items is an art; finding the main
250ml sherry
component, and using other elements
500ml fish stock
to compliment and heighten the main
15ml fish sauce
act. It’s a performance, where textures
1L milk
add complexity. I personally do not
1L cream
like food that is monotonous; so my
2 punnets oyster mushrooms,
dishes are formed to create a different
slivered, raw
experience with every mouthful;
20 poached clean prawns, warm
keeping it vibrant and fun. The aim
20 cooked fresh asparagus, warm
is to relax my ‘audience’ and invite
40 clams/or mussels, steamed
them to eat more adventurously,’ said
and warm
Draper. The International Wine and
20 slivers kalahari truffles (optional)
Food Society have awarded Harvey’s
10ml truffle oil
‘Best restaurant in Natal’ for sixteen
4 tsps caviar
consecutive years. Draper shares a
10 oysters, fresh
Umhlanga. Andrew has been awarded
recipe he created for Bheki Cele’s 1. Slow cook, in a pot, the onions and the garlic in the butter until translucent, without any colour. 2. Deglaze with the sherry and reduce until the liquid has halved. 3. Add fish sauce and stock, and reduce by half. 4. Add milk and cream, and reduce again, by half. 5. Strain and keep warm. 6. Layer oyster mushrooms, prawns, asparagus, clams (in that order) in a warm soup bowl. 7. Pour over the hot liquid, and garnish with the oyster, caviar and truffle oil.
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G IN JA | FOOD
51
Grilled New York Strip Steaks with Chimichurri Sauce
and mixture is emulsified. Cover
Chimichurri is a fresh and slightly spicy
(if preparing sauce in advance,
sauce that can be used as a garnish
refrigerate and bring to room
over meat, eggs, or fish, as well as a
temperature before using).
delicious marinade.
For the steak:
with plastic wrap and let stand at room temperature for at least 1 hour
1. About 20 minutes before grilling, INGREDIENTS
remove the steaks from the refrigerator
Chimichurri Sauce:
and let sit, covered, at room
¼ cup hot water
temperature.
2 tsps dried oreganum
2. Heat your grill or pan to high. Brush
2 tsps salt
the steaks on both sides with oil and
1
season liberally with salt and pepper.
cups flat-leaf parsley leaves cup coriander
3. Place the steaks on the grill and cook
6 medium garlic cloves, minced
until golden brown and slightly charred,
½ tsp red pepper flakes
4 to 5 minutes. Turn the steaks over
¼ cup red wine vinegar
and continue to grill 3 to 5 minutes for
½ cup extra-virgin olive oil
medium-rare.
Steak:
4. Transfer the steaks to a cutting board
2 Tbsp extra-virgin olive oil
or platter, tent loosely with foil
Salt and freshly ground pepper
and let rest 5 minutes before
4 boneless strip steaks
slicing and drizzling with delicious Chimichurri Sauce.
For the sauce: 1. Combine hot water, oreganum, and salt in a small bowl; let stand 5 minutes to soften oreganum. Pulse parsley, coriander, garlic, and red pepper flakes in food processor until coarsely chopped - about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. 2. Transfer mixture to medium bowl and slowly whisk in oil until incorporated
SWEET sweet SA Daniela Dotan shares her South African Macaroon story
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GI N J A | FOOD
For an entrepreneur in any industry there are days that you ask yourself “Is this really worth it?”, and then there are days filled with wonderful surprises and cherished moments that make you leap for joy and cheer out a resounding “Yes, you betcha!” Being celebrated as a female entrepreneur at a time when we are celebrating our heritage and the opportunities South Africa presents is definitely one of those moments. I think I always knew I’d be an entrepreneur. I’ve always lived life on my own terms. I’ve wanted the freedom to write my own pay cheque, to be successful, to add value to my people and share in my success, to never stay the same, to be challenged and excited. To not only be inspired, but also inspiring. To love and be loved. Although I’m a trained Cordon Bleu Chef with a Grande Diploma from the Silwood School of Cookery, my hopes to create the perfect Parisian macaroon and so enrich the lives of those I come in contact with, had very humble beginnings. I first started producing macaroons in my home kitchen using a hand mixer and an oven that was at least double my age. I laugh about it a lot these days as I look upon my custom-built macaroon factory and reminisce. South Africans have created a society where woman are celebrated. It’s fantastic that our natural instincts to nurture, to show emotion and to utilize our feminine problem-solving techniques, give foundation to a female entrepreneur that adds value to our beautiful country. It makes me very proud to live in such a progressive country where so many opportunities are available. There are risks involved and sometimes all our attributes that make us great can also be our biggest challenges; our emotions can sometimes make us lose perspective. In all relationships,
G IN JA | FOOD
55
personal and professional, it’s about
A macaroon is much like a South
give and take. Women are naturally
African woman. We come in many
giving so we’re constantly working to
colours, different sizes and like the
create a healthier self-image and to
many macaroon flavours, our different
take constructive criticism.
cultures lead to so many different personalities. A macaroon is a difficult
I look at other successful entrepreneurs
confectionery to master. It requires
and feel I’m still in the early stages of
precision and each step has to be
my journey. It’s wonderful for me to
absolutely right before moving on to
acknowledge how far we’ve already
the next. Like a woman, a macaroon
come, but at the same time I’m filled
is complex and made of layers, it’s
with this youthful excitement for all the
temperamental and its success often
things still to come. I guess it may seem
relies on many outside factors working
a little crazy and I admit you have to
in harmony. To really enjoy it at its best
be a little crazy to be an entrepreneur...
you must practise and be patient.
but I truly love my work, the good
Like with any task, the more you do it,
days and the bad. The hours are long
the better you understand it and so
and friends are few, but to create
the better you become. The reward
something, to truly own it, is incredible.
of indulging in a true macaroon can
I do many leaps for joy when a client
be likened to really understanding a
calls us for business. The fact that I
woman. There are so many layers to
can do what I love and make a profit
being a woman; we are designed
is a dream come true. Our plans
to be tough with strong exteriors, but
include producing a retail range and
once you crack through that surface
also opening more of our boutiques
you’ll find we’re all delicate, soft and
throughout South Africa.
you experience our true flavour. When asked what a macaroon is I tell people
Daniela’s is a specialist confectionery
it's an experience – crisp on the outside,
offering authentic Parisian Macaroons.
giving way to a full flavoured body and
We produce our product in Durban.
a creamy centre.
We also have retail stores in Cape Town South Africa. We have a range of over
Rooibos and White Chocolate Macaroons
50 flavours that includes a unique Cape
200g egg whites
Fynbos Honey variety. Macaroons are
200g castor sugar
the quintessential girl treat; they are
320g finely ground almonds
dainty and delicate and sinfully delicious.
380g superfine icing sugar
and Durban and distribute throughout
To celebrate our beautiful South African
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GI N J A | FOOD
Heritage and being a woman, we’ve
Filling
created a delicious Rooibos and White
500g white chocolate
Chocolate Macaroon and will indeed
300g naturally soured cream
share the recipe with you!
2 Tbsps “red espresso” powder
What is a Macaroon?
300g butter
A macaroon is much like a South African woman, we come in many colours , different sizes and like the many macaroon flavours, our different cultures lead to so many different personalities. G IN JA | FOOD
57
rooibos and white chocolate macaroons
spicy sausage and vegetable soup with tomato and olive bread 58
GI N J A | FOOD
As I explained, making macaroons is
it will get easier with practise.
a complex process and requires many
7. Gently tap the trays to remove any air
factors working in harmony, the first
bubbles and allow to stand for about 15
being your oven. You can make the
minutes or until the sheen is gone.
most beautiful macaroon mixture, pipe
8. When ready to bake, carefully put
it well and it can all fail in the oven so
your tray into the oven set your timer
first thing:
for about 15 minutes. Your macaroons should rise up and then gently fall
1. Preheat your oven to 150˚C. You
back on themselves creating beautiful
want to make sure your oven is
‘macaroon feet’
properly heated and that the heat has
9. When baked remove from oven,
penetrated all sides of your oven walls.
allow to cool on the trays and then pair
2. Next, is precision – ensure all
up same sized shells for filling.
When asked what a macaroon is I tell people it's an experience.
your ingredients are accurately weighed out.
The Filling
3. Whisk the egg whites until they form
You can make this ahead of time and
stiff peaks and then slowly add the
keep it in the fridge for about a week.
castor sugar in three batches, beating
Use it at room temperature, beating it
well between each batch to create a
well before use.
stiff and stable meringue. For it to be stable you should be able to hang it
1. Combine together white chocolate
over your head with out worrying that
and naturally soured cream in a glass
it’ll fall out. If you haven’t got that right,
bowl and cover with cling film. (Fresh
discard the meringue and start again –
cream has a higher fat content, and by
this is quite possibly the most important
allowing it to sour naturally, or with the aid
part of making successful macaroons.
of a dash of lemon juice, you’ll be helping
4. To create beautifully smooth
keep your white chocolate silky smooth.)
macaroon shells you must sieve you
2. Melt them in the microwave in short
almonds multiple times. Sieve the finely
bursts at a low heat and stir often until
ground almonds together with icing
smooth. Add “red espresso” powder
sugar. Repeat at least three times.
and stir into your filling to combine well.
5. Gently combine the almond and
You may need to add a dash more
meringue mixture and beat until just
cream to get a smooth consistency.
glossy. The consistency should be a very
3. Beat butter until it is light and fluffy
soft mousse that sinks in on itself after thirty
and then slowly start adding the
seconds. It’s very easy to over-mix your
chocolate mixture. Whisk it until you
mixture, so again don’t rush this step. Take
have a mousse like texture.
your time; the rewards will be worth it.
4. Fill your piping bag with filling and
6. Lay baking trays with silicone baking
put roughly one part filling to two parts
paper. Gently scoop the mixture into
macaroon shell. Sandwich together.
a piping bag filled with a 1cm-piping
Refrigerate for 24 hours before serving.
nozzle. Carefully pipe macaroon rounds on the paper until the mixture is finished.
Bon Chance!
Take your time with this and remember
Daniela
G IN JA | FOOD
59
farm stall to
jen & Stef’s Prickly Pair Reduction Okay, this is hardly brain surgery, but it is surgery in a way. I couldn’t resist buying some prickly pears
farm stall
when I was at Tankwa Padstal, but then – even though Hein cuddled them for me to prove that they were harmless and had been de-spiked, and he had drawn on them with koki pen exactly where I was to make the incisions – I chickened out. I had a couple of traumatic experiences in my childhood, okay, and I am permanently scarred – not physically because prickly pear prickles are tiny – but emotionally. So I took them to Stef, (the
A FOOD LOVERS' GUIDE TO FARM STALLS
prickly pears, not the scars). He is a tough guy
AND MARKETS IN south africa
and when he saw they were bright red, there was nothing I could do to hold him back from making
Images supplied by Map Studio
a reduction. So here’s how he does it.
Farm Stall to Farm Stall is a collection of
1. Peel your prickly pears – carefully, even if they
the best farm stalls and markets for food
have been de-spiked.
lovers' and avid farm stall trawlers in South
2. Bring them to the boil with a pinch of sugar and
Africa. Jennifer Stern travelled 13 000 km visiting,
a star anise or two.
exploring and researching all the farm stalls she
3. Once it’s all mushed up, push it through a sieve
could. She tried the coffee, tea, food and local
and return to the boil to reduce.
produce, and shares her personal account of what
4. Then you can do whatever you like with it. We
she experienced at each farm stall.
mixed it with lemon juice and olive oil and turned it into a pretty salad dressing.
Farm stalls are listed according to the route on which they are found, and the handy quick-finder
For more information:
and overview maps will enable you to plan your
susana@mapstudio.co.za | www.mapstudio.co.za
stop. There are also recipes for several of the delectable delights. The book lists accommodation in the area, the nearest town, child and pet friendly
Farm Stall Farm Stall
ratings, contact details and operating to hours of
Your guide to finding real food in unreal places. There are hundreds of farm stalls dotted all around South Africa – some in the heart of big cities, and some tucked away in the middle of nowhere. Until now they were hard to find. You’d maybe know one or two close to where you live, but once you hit the open road you’d probably end up at the tender mercies of the faceless fast-food-factory joints that dispense burgers and coffee along with unleaded and diesel. If you don’t move fast enough, they may wash your face with one of those squeegee window cleaners, and try to pump up your tackies.
At the back of the book you will find a list of annual markets and festivals, handy websites and contact
Well, farm stalls are different. Farm stalls are where you can get real food, made with real ingredients by real people, and often made with love. You may even get treated as a real person, and the chances are no one will offer to check your oil.
details. The book is an absolute necessity for food
Following broad routes between major centres, this book lists and describes in excess of 150 farm stalls – from tiny roadside shacks to shiny bucolic emporia. With contact details, opening times and GPS coordinates, this is an essential tool for ensuring you never have to eat a soulless meal on the road ever again.
lovers, families and explorers, who crave good
local people and buying quality local products. MapStudio™ and the MapStudio™ device are trademarked to New Holland Publishing (South Africa) (Pty) Ltd. 1st edition © MapStudio™ 2014. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior permission in writing from the Copyright owner.
This book hits the shelves in August 2014, and can I S B N 978-1-77026-594-3
ANY COMMENTS research@mapstudio.co.za
be ordered online at www.mapstudio.co.za. 9
781770 265943 MAC/CPT/0614/NB/GH/TG
60
GI N J A | FOOD
Scan this QR code to view the MapStudio website
VISIT OUR WEBSITE FOR UPDATES, DOWNLOADS, MAPS, CATALOGUES & SPECIALS
Farm Stall to Farm Stall
by Jennifer Stern
If it’s true that the journey is the destination, then lunch may be the ultimate objective. Enjoy the ride. Bon appétit.
wholesome food and charms, and enjoy meeting
Farm Stall to Farm Stall
each stall.
A Food Lover’s Guide to Farm Stalls and Markets in South Africa
WIN 1 of 5 farm stall to farm stall books valued at r220 each. To enter complete the following statement. Farm Stall to Farm Stall a ______ guide to Farm Stalls and markets in South Africa. SMS "MapStudio" + your answer and full name to 45901 by 9 October 2014. T's & C's apply. SMS charged at R1.50
jen & stef's prickly pair reduction
G IN JA | FOOD
61
ARE YOU A SCREAMER
OR A MOANER? TSOGO SUN'S EXECUTIVE CHEF DAVID VAN STADEN SHARES HIS VIEWS ON Two of the stereotypical kitchen personalities
We have the common “Who stole half of my glass of water?” Or the more explosive “You stole the other half of my half empty glass!” These are the moaners or the screamers. The kitchen moaner tends to look for reasons as to why something has failed. Always looking for the reason behind the failure, but never actually blaming what or who caused it. And, absolutely never considering or accepting that he/she could ever be the reason for such a failure or mistake. You will rarely find these chefs in the front of the restaurant – when things are going awry they almost always blend into the kitchen equipment. If you do happen to get hold of him/her, the blame will most certainly be placed firmly on the owners or the equipment. The kitchen screamer however will look for attention or an outlet to vent on. You will recognise the screamer by the rush of scrambling staff as he/she approaches. The screamer loves an audience so it won’t be too difficult to speak
BMC (Before Master Chef) the kitchen was a dark and mysterious place where few dared to go, other than the reluctant yet brave waitrons who would exaggerate and fuel our shocking reputations, normally in whispering huddles in the corner.
to him/her. He/she will always be very specific about who or what is the actual cause of his/ her weaknesses. The screamer will never accept responsibility for any failure, but will be very specific about who the idiot was who had caused the failure. That poor soul will have to bear the brunt of the screamers venting and generally spend an awful lot of time trying to make good or up to him/her. The above two, I believe are actually characters who plague every industry and generally get in the way of any true development. In the kitchen however, and thank you so much to our beloved ‘Celebrity Kitchen Screamers,’ there is the general understanding and even expectation of the occasional rant, and for your total entertainment the inevitable total unreasonable outburst. BMC (Before Master Chef) the kitchen was a dark and mysterious place where few dared to go,
G IN JA | FOOD
63
other than the reluctant yet brave waitrons
actually improve the situation? I would discuss
who would exaggerate and fuel our shocking
this with a manager and tell him it was nothing
reputations, normally in whispering huddles
special, but not bad, and tip 10%. In my opinion
in the corner. Our current reality has now
bad service shouldn’t be rewarded, but say
become an over-analyzed and microscopically
something to someone so that we can all try
evaluated food passion. This also rings true of
to improve the service environment in South
our culinary creations, where the actual reality
Africa. For great service tip 20%. I believe if the
is pretty much, passionate people trying to give
server has made your experience great, they
you what you want, when you want it, how you
should certainly be rewarded. If you say it’s a
want it and in the time frame that suites you.
price issue, then don’t dine out.
And, of course catching that approving look in your eyes. Have you stroked your cook today?
You say: I frequent there often, I do not need to make a reservation.
You Say, I say
I say: If a restaurant requires you to make
You say: Don’t order the special, it’s made with
a reservation then make a reservation. I
old ingredients.
understand that everyone wants to feel special,
I say: Don’t be paranoid! That’s what soup
and by you saying that, you obviously need a
kitchens are for. Our full menus are normally the
status elevation. If it were my restaurant, I would
cornerstone of our food concept, we create
keep a permanent table for you, but give you
specials to try out trends, seasonal products,
a monthly rental agreement.
new skills and short listed produce. The menu
64
GI N J A | FOOD
is established and we try entice you with the
You say: If they don’t have a children’s menu,
specials, so we often pay more attention to the
we will have to go somewhere else.
specials. In most cases we buy more limited
I say: I would do the same, my kids are my life
volumes so that the specials are always fresh
and they come first in everything I do… your
hoping they will run out.
choice.
You say: The waiter doesn’t need a tip, his
You say: It’s my birthday, please may I have my
service was average and the restaurant
meal for free?
pays him.
I say: If you are in the car industry, does the
I say: In almost all restaurants waiters are paid a
same apply to me? Often restaurants will
minimum wage at most. Some restaurants only
reward patrons with discounts and try to take
give a nominal shift allowance that doesn’t
care of you on your special day. Hey we try,
add up to much, so tipping is a huge part
but please always remember that every plate
of a waitrons livelihood. Just remember that
we serve contributes to our rent, so please
average is normal, and what have you done to
appreciate the little things we do.
cinnamon BUTTER BISCUITs
G IN JA | FOOD
65
STRAWBERRY TARTLET WITH A CLASSIC BUTTER BISCUIT shell
Sweet pastry or Butter BISCUITS
I have made a strawberry tartlet and a classic plain
Very basic ingredients put together in the correct
butter biscuit with a pinch of cinnamon.
ratio achieving many different perfect treats. This is just a basic example of a balanced sweet dough.
For the pastry on the tartlet:
Remember the following formula. The sum of the
1. I used two parts sugar, one part butter and three
butter and sugar must equal the flour, then egg for
parts flour. I wanted a harder shell as I wanted to use
body and salt to bring it all out… don’t forget the salt!
a soft cream with pre-packed custard mixed with
Using this you will be able achieve any texture you
whipped cream. Yes it sounds like a cop out, but
are looking for.
bear with me, I’m trying to get the message out. I will do a vanilla cream slot on a later date.
150g butter
2. Rest the dough in the fridge for an hour or so, then
150g sugar
roll out and mould into your tartlets shell and blind
Pinch salt
bake with grease proof paper filled with baking
300g cake flour
beans or rice at 180°C for about 10 min. Now remove
1 egg
the beans and continue baking until golden brown.
There are once again many methods and even more
For the filling:
myths on how you should or could manufacture
100g custard
your biscuits. Basically you want to mix your dry
100ml stiff whipped cream
ingredients, then add your butter, mix until all incorporated, then lastly add the egg. The rule again
1. Just fold the two together, then fill the pastry case.
here is to not develop the gluten in the flour, if you do,
2. Cut strawberries and lay them in a pattern you like.
you won’t have the expected special melt-in-mouth
Dust with Icing sugar and hide them from the kids –
treat you are looking for.
simple and delicious.
To spell it out for you, if you looking for a delicate biscuit, you will increase the amount of butter,
For the CINNAMON BUTTER biscuitS:
decrease the sugar, add the two together, the total
1. I used two parts butter, one part sugar and three
of the two will give you how much flour you will need.
parts flour. I then rolled the mixture into a sausage
Add eggs to achieve a texture that is probably
and rolled it in cinnamon sugar. Don’t forget the
too sticky to touch when fresh, but will set and be
pinch of salt.
workable when refrigerated for about an hour. If at
2. Chill in the fridge for about an hour then slice into
any time you feel inspired by nuts, seeds, dried fruit,
any size you like and bake at 170°C until brown on
spices etc… go for it, just mix into the dough with the
the edges.
egg and leave to set. If you want to make a tartlet shell that has a very soft
And as the ever sensual and voluptuous Nigella
filling, use one part butter, two parts sugar and three
would probably say… “A sinful treat better eaten
parts flour – again add eggs for texture. The only thing
alone, with a cup of tea or with one not disturbed by
you can really do wrong when making sweet pastry is
groans or grunts.”
if you overwork the mixture after you have added the eggs. The moisture of the eggs starts developing the
Most times the simpler things in life are way better.
gluten in the flour and your biscuits will end up with a hard, brittle and unpleasant texture.
Born up a tree!
G IN JA | FOOD
67
wake up
honey treat your skin, inside and out
68
GI N J A | FOOD
A body that is functioning properly creates beautiful skin; with a natural diet and healthy lifestyle habits you will be able to get the healthy skin you’ve always wanted. Eating for a “healthy skin” is also effective in eliminating skin conditions, psoriasis, improving mood
One of the most important components of skin health is Vitamin A and one of the best places to get it is in dairy products.
swings, raising your energy levels and your general overall health and wellbeing. It is also unnecessary to spend
responsible for healthy cell membranes, which act as a
immeasurable amounts of money and time on trying to
barrier to harmful substances and also as a passageway
maintain your skin health with expensive, abrasive skin
for nutrients to cross in and out for waste products to be
products and treatments when you can make your own
eliminated. Because it is the cell membrane that holds
natural, hydrating masks and scrubs at home.
water, the stronger that barrier is the better your cells can hold moisture; meaning plumper, younger looking
Age seems to creep up slowly on us before we even
skin. Good fats and omega’s 3 and 6 are found in fish
realize it. When you notice those pesky, fine lines,
and flaxseed. Other sources are walnuts, eggs and
wrinkles and age spots - what can you do to prevent
green vegetables. They add moisture from the inside
them? Try eating a handful of walnuts everyday; they
out, decrease inflammation, improve skin’s elasticity and
are loaded with copper, a mineral that boosts collagen
improve skin moisture. Oily fish like sardines, mackerel and
production. Water, skin cells rejoice! Drinking eight
herring are especially beneficial.
glasses of good, clean water is fantastic hydration for skin cells and collagen. However, using water softeners
One of the most important components of skin health
to de-mineralize water may reduce some of the
is vitamin A and one of the best places to get it is in
potentially helpful effects. Hard water is better for your
dairy products. Carrots are high in beta-carotene, an
health. When you are properly hydrated, you sweat
antioxidant that is converted to vitamin A inside the
more efficiently which keeps your skin clean, hydrated
body. It helps repair skin tissue and protects against
and clear... so drink up!
the sun’s harsh rays. The protein you get from eating dairy helps skin become firmer, so it’s more resistant to
Eat moisturizing foods. If you suffer from dry skin, rosacea,
lines, Greek yoghurt is especially beneficial; the protein
premature aging take an omega 3 fish oil supplement
content is often double that of regular yoghurt. Include
daily in addition to eating oily fish 2-3 times a week.
blackberries, blueberries, and strawberries in your diet.
The fat in some foods can cause dry skin and increase
The common link in these feisty fruits is their high anti-
outbreaks of asthma, eczema and acne, so limit your
oxidant content and the benefits of these for a healthy
intake of red meat, fried foods and takeaways and
skin are plentiful. Prunes, artichokes, beans and pecans
increase the amount of foods that help protect your skin
are also good sources of anti-oxidants.
from the damaging effects of these fats. Onions, canola oil, ginger, tumeric, selenium, and salmon are some of the
Tired of black rings, spotty skin, blemishes, dry skin and
many foods that deliver essential fatty acids and are key
wrinkles? Avoid processed foods, greasy takeaways,
foods for a healthy skin. These essential fatty acids are
white flour and sugar. Skin issues are related to hormones
G IN JA | FOOD
69
Serves 8 Salmon Steak Cakes 500g salmon fillet, skin and pin bones removed 3 Tbsp canola oil 1 red onion, finely diced 1 red bell pepper, seeded and diced 1 tablespoon minced garlic ¼ cup sour cream ¼ cup minced fresh coriander ½ cup dried breadcrumbs Salt and freshly ground white pepper ½ tsp freshly ground black pepper 1. Using a very sharp knife, chop the salmon until it resembles the texture of ground meat. 2. Heat 1 tablespoon of the canola oil in a medium sauté pan over medium heat and sauté the onion, bell pepper, and garlic until softened, 2 to 3 minutes. Remove and stress levels; eating healthy foods during a stressful
from the heat and let cool. Add to the chopped salmon
time with help your body manage the increase of acid,
and mix well. Stir in the coriander, thyme, 2 Tbsps. of the
stress causes and prevent skin breakouts. Make sure you
breadcrumbs, and the sour cream. Season with salt and
are putting foods for healthy skin on your plate. Everything
pepper to taste.
you eat becomes a part of your inner being and also a
3. Put the remaining breadcrumbs in a large, shallow
part of the outer fabric of your body.
dish. Form the salmon mixture into 16 patties, each about
Green tea is a remedy for healthy skin on its own. It has
6cm in diameter and 2cm thick. Coat each patty in the
anti-inflammatory properties and is protective to the cell
breadcrumbs and place on a platter. Cover with plastic
membrane, which may even help prevent or reduce the
wrap and refrigerate for 1 hour or as long as overnight.
risk of skin cancer. Whether you drink it or apply it directly
4. Pour remaining canola oil in a large, heavy sauté pan
to your skin, it reduces the risk of sun damage too.
and heat to 190˚C over medium heat. Add half of the
TIP: Chill damp tea bags in the fridge and put on your
salmon cakes and cook until browned, 2 to 3 minutes
eyes for 10-15 minutes.
per side. Keep warm in a low oven while cooking the remaining cakes.
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GI N J A | FOOD
Mini Salmon Steak Cakes with Yoghurt dressing and Cucumber salsa
Yoghurt Dressing
This recipe is packed with healthy-skin-promoting foods;
½ English or pickling cucumber
find your omega fatty acids in the onions, canola oil and
2 Tbsps of fresh dill
salmon. And vitamin A and protein in the Greek yoghurt
½ tsp freshly ground black pepper
dressing. These mini salmon cakes make a light and
¼ tsp sea salt
flavorful appetizer, or they can be served as a small lunch
¼ tsp celery salt
entrée alongside any salad.
1 small garlic clove
1 cup Greek yoghurt
Mini Salmon Steak Cakes with Yoghurt dressing and Cucumber salsa
G IN JA | FOOD
71
It's unnecessary to spend immeasurable amounts of money and time on trying to maintain your skin health with expensive, abrasive skin products and treatments when you can make your own natural, hydrating masks and scrubs at home. 72
GI N J A | FOOD
The zest of one yellow lemon
Pulse the dark brown sugar in a coffee grinder to
Place everything in a blender or using a hand blender
make it finer and less abrasive. Add olive oil for extra
purée until combined. Keep it chilled.
moisture and a pinch of nutmeg for fragrance; stir until it forms a paste. Wet your face, apply scrub in a
Cucumber Salsa
circular motion for one to two minutes, and then wash
1 small English cucumber, peeled, seeded and diced
off with warm water.
2 Tbsps fresh lemon Juice 1 tsp minced fresh thyme
STRAWBERRY SMOOTHIE MASK
1 tsp salt
Vitamin C is a natural anti-aging compound and
Toss cucumber, lemon juice and Thyme in bowl gently.
strawberries are full of it! Eating them helps, but you
Season to taste.
can double the effect by making a strawberry mask, to help fight free radicals, which can damage skin cells
HONEY MASK
and break down collagen.
A natural anti-bacterial ingredient for skin care, honey has long been hailed as the miracle cure for skin of all
1 cup frozen or fresh strawberries
types. It has been used since ancient times to treat cuts,
1 cup vanilla or plain yoghurt
burns and reduce skin swellings. Honey is not only blessed
1 ½ Tbsps honey
with powerful skin saving antioxidants but also contains amazing anti-inflammatory, antiseptic and antibacterial
In a food processor or blender, combine strawberries
properties.
(or a mix of strawberries, raspberries, and blueberries— they’re all antioxidant stars). Stir together blended
½ tsp cinnamon
berries, yoghurt, and honey in a glass. Enjoy as a
1 tsp nutmeg
smoothie, setting aside enough to coat your face.
1 tsp honey
Apply once or twice a week.
½ tsp lemon juice
AVOCADO MASK Mix all ingredients well in a small mixing bowl. Using clean
Drop the tortilla chips and swap your guacamole in lieu
fingertips, apply a thick coat of the mixture onto your
of this moisturizing facemask. Avocadoes are a great
face. Leave on 15 to 30 minutes; allowing the facemask
source for heart-healthy monounsaturated fats, vitamin
to settle and take effect. Rinse off with warm water and
B and potassium that can also help moisturize the skin
pat dry with a clean towel. You are sure to notice a
and act as an exfoliating mask for dry skin.
delightful improvement to your complexion. 1 avocado
BROWN SUGAR EXFOLIATOR
1 egg white
The natural grains in brown sugar help exfoliate skin to
2 Tbsps oatmeal
remove dead skin cells for a healthier glow. You can use
1 tsp lemon juice
this treatment twice a week. Mix together one avocado, egg white, oatmeal and ½ cup dark brown sugar
lemon juice. Apply liberally to face, leave on for 15 to
3 Tbsps olive oil
20 minutes, and then rinse with warm water. Do this
Pinch of nutmeg
twice a week and you’ll have softer, supple skin.
G IN JA | FOOD
73
vital vitamins Food processing, intensive farming and prolonged food storage diminishes the nutritional value of many
• The presence of gastrointestinal (G.I.) disorders interferes with proper nutrient absorption
foods. This means that sometimes eating a seemingly
Choosing the correct multivitamin/ mineral formulation
healthy diet may lead to nutrient deficiencies. It is
is essential. Every multivitamin formula is different,
important to consider supplementing one’s daily diet
providing various levels of nutrients including vitamins
with a multivitamin and/or mineral formulation to
and minerals, some also offer amino acids (the
ensure adequate nutrient intake. A multivitamin is the
building blocks of protein) and various phytonutrients.
foundation of any nutritional supplement programme.
You should choose a multivitamin that meets your
Every day the body requires a wide variety of
specific nutritional needs – taking gender, lifestyle, age
nutrients from a varied diet to help maintain health.
and diet into consideration.
Multivitamins offer convenience and balance; certain
Some of Gateway Health’s preferred multivitamins
lifestyles and population groups may find them
include the Solgar® range:
particularly helpful. For example, multivitamins may be
Formula VM-2000, this formula ensures an efficient
especially important for children, child-bearing women
delivery of nutrients throughout the day. It includes
and the elderly.
a nutrient/plant powder base, as well as the
In fact, you may be interested in knowing
bisglycinate form of iron, which
the following:
is shown to be gentle on the
• Pregnancy/lactation increases the need for many
stomach and highly absorbable.
vitamins and minerals to nourish the baby • Smokers require greater amounts of vitamin C and may benefit from an adequate intake of vitamin E • Alcohol depletes the body of B-complex vitamins and uses extra zinc when metabolized • The use of prescription drugs such as certain diuretics
Formula VM-75 is a highpotency, balanced multivitamin and mineral supplement that is suitable for vegetarian, Halal and kosher diets. It contains antioxidants, B-complex vitamins,
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reduced blood levels of vitamins A, D and K; aspirin
Omnium is the ultimate in
may increase Iron requirements
multivitamins, containing more
• Absorbing B-complex vitamins, vitamin C, vitamin D and calcium may diminish with ageing
than 40 ingredients. The main aspect that sets this sophisticated product apart from all others is
EVERYDAY THE BODY REQUIRES A WIDE VARIETY OF NUTRIENTS FROM A VARIED DIET TO HELP MAINTAIN HEALTH G IN J A | ADVERTORIAL
the addition of a wide range of phytonutrients. Phytonutrients have powerful antioxidant effects and are useful to people who exercise regularly or who smoke or drink alcohol.
G IN JA | FOOD
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76 GI N J A | FOOD
Chef Sandren at TSOGO SUN'S jeera
the jeera twist
Chef Sandren’s Gourmet bunny chow trio and inventive South African
Modern
classics-with-a-twist join bespoke
Art Decor
specialties and tried-and-tested
and Chef
favourites at Jeera. In a salute to valued guests, and in the
Sandren's Millionaire Curry.
spirit of providing the finest in Indian cuisine in Durban, the Suncoast Towers hotels’ Jeera restaurant recently released a revamped menu. True to its promise of serving the finest Indian cuisine in the city, the latest offering includes a collection of dishes, perfect for a quick casual lunch as they are for a formal and intimate dinner experience. Jeera’s colourful menu allows guests to explore an appetizing selection of authentic Indian dishes, from all corners of India. The restaurant’s name reflects the tailored dishes distinctive flavour and aroma with sophisticated approach to food. The skillful cooking style, complimented by the Chef Sandren’s signature blend of freshly ground spices and sauces, gives each dish its own distinct regional influence and essence. While Executive Sous Chef Sandren Govender insists that he “hasn’t redesigned the wheel,” it’s fair to say that the handful of exclusive and personally inspired options, that have joined the tried-and-tested a-lacarte offering, is nothing short of inventive. Among the delights on offer is the whimsical Millionaire’s Curry - a luxurious feast of crayfish, prawns, scallops and line-fish that is bound to take your taste buds on a mouthwatering spice journey. This dish is by far the “crème-de-la-crème” offering on
excellent presentation, warm service and fine cuisine certainly distinguishes the restaurant as one of the best Indian restaurants in Durban. G IN JA | FOOD
77
Chef Sandren, his Gourmet Bunny Chow and the sleek Jeera interior.
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GI N J A | FOOD
Jeera’s colourful menu allows guests to explore an appetizing selection of authentic Indian dishes, from all corners of India.
Millionaire Curry Serves 2 75g line fish 4 scallops 1 crayfish, 150g crab in shell 6 mussels 8-12 Tbsps cooking oil 1 medium onion, diced 3 cinnamon sticks 8-12 jam tomatoes, chopped 4 green chillies, chopped 4-6 Tbsps curry powder 2 tsps tamarind 1 tsp turmeric powder
the menu and has been custom-made for
1 tsp jeera
those who fancy a bit of opulence on their
1 tsp chopped fresh dhania (coriander)
plate. Chef Sandren's Gourmet Bunny-chow
1 tsp salt
looks to pull in hordes of hungry patrons with
2 Tbsps chopped ginger
a gorgeous variety of butter chicken, lamb
2 Tbsps chopped garlic
curry and prawn curry fillings on one plate.
200ml vegetable stock
Guests now have the privilege of sampling
Curry leaves
all three vibrant flavours in specially baked
Dhania leaves to serve
petite bread cases. “Durban is the home to the bunny chow. We on the other hand
1. Heat oil and fry onions and then add all
have decided to re-invent this popular dish
the spices. Fry until onions are see-through.
by adding a five-star touch to it. ” explains
2. Add ginger and garlic, tomatoes, curry
Chef Sandren.
leaves, green chillies, and tamarind juice,
Allow ingredients to simmer and start to
Lastly, in a final effort to spruce up the
cook. Stir in vegetable stock and simmer
dining repertoire, Chef Sandren prides
at a low temperature for 30 minutes to one
himself on using fresh hand ground
hour, adding water if needed.
spices in all his dishes as well as sourcing
3. Then add the fish, crayfish, crab, prawns,
prime cuts of meat and poultry and
scallops & mussels last.
premium selection of fish and shellfish.
4. Add salt to taste and simmer for 20
“All these details combined with
minutes. Test doneness of seafood, garnish
excellent presentation, warm service
with fresh coriander leaves and serve with
and fine cuisine certainly distinguishes
basmati rice, and fresh rotis.
the restaurant as one of the best Indian restaurants in Durban,” says hotel GM
For bookings or more information: +27
Adrian Penny.
(0)31 314 7878 | www.TSOGOSUNHOTELS.coM
G IN JA | FOOD
79
Nestled at the base of Chapman’s Peak, overlooking the Cape’s iconic Sentinel, lies the enchantingly elegant Tintswalo Atlantic. Quiet charm infuses the hotel from the moment one is welcomed inside. The décor, light and quaint setting, sharply contrasts the waves crashing on the pebbled beach just metres away, and with the ocean rolling in to kiss the foot of the hotel decks, one is left with the impression that one has arrived at the edge of the world. Each of the ten luxury suites are individually decorated to mirror the personality of ten beautiful Islands of the World, ensuring each guest has a unique experience. Every suite is afforded the same hypnotising view that of the magnificent Sentinel across the bay. Having been described as the most dramatic and romantic destination in Southern Africa, Tintswalo Atlantic promises to be an idyllic location to rejuvenate oneself, away from the stresses and distractions of the modern life.
For more information, visit www.tintswalo.com , or contact our reservations at +27 (0) 11 300 8888 / res@tintswalo.com
G IN J A | ADVERTORIAL
DRINKS Sa craft beer • fleur du cap • cape winemakers guild
BREW!
DUDE SOUTH AFRICAN CRAFT BEER
SOUTH AFRICA’S ROOTS IN SORGHUM AND MAIZE
market. This sub-industry still embraces a sense
BEER BREWING REFLECTS A GREAT HERITAGE that
of camaraderie - we are South African after
has encouraged enthusiastic hobbyists and
all. The great sense of community in the South
entrepreneurs to establish and nurture a booming
African craft beer scene makes it the innovative
independent craft beer industry. Variety is the
and progressive industry that it is. This is a close
spice of life and the industry is now offering a
fraternity of brewers, sharing ideas and inspirations
growing range of excitingly fresh, bold tastes to
– even ingredients and logistics from time to time.
beer-lovers throughout the land.
It is inspirational for these brewers to work in such a cooperative environment, where most of the
Beer is becoming increasingly 'de rigeur' around
breweries want their competitors to succeed.
the world, with South Africa keeping pace with
"This can only drive the craft beer industry from
the demand for variety, quality and unique styles
strength to strength,” says Andy Turner of micro
of beer. Bars and restaurants are expanding their
brewer, Basset Breweries. Craft brewers represent
beer lists, embracing the demand, and showing
a tiny portion of the beer market, but have
support for local craft brewing businesses. No
an inertia that is certainly starting to get some
longer do quality bars and restaurants merely
traction. There are a lot of newcomers, which
expect the customer to choose from the staple
means inevitable trial and error, but as a whole,
offerings from SAB and Windhoek. This dramatic
this is a passionate group looking to expand the
increase in choice has spawned a new class of
industry and pursue their dreams. The market has
beer drinker - a consumer who knows what they
plenty of room to grow and the potential for a
want and are prepared to pay for it. For the first
very sustainable future.
time in the country’s history, beer-variety, or lack thereof is no longer dictated by the brewing
South African consumers are adopting a
giants. In fact, beer has become the”new wine”,
common organic quest to preserve, protect and
commentators say, and food pairing with beers
appreciate local food and biodiversity. As more
has become the latest trend to sweep the hostelry
and more people seek out local alternatives to
trade. Beer lists are now even larger than the wine
mass-produced food, they are also embracing
lists in some establishments.
the handmade nature of micro-brewing. Craft
South African palates are evolving and over the past few years brewers in the country have produced craft beers that can hold their own with the best that America and Europe have to offer.
beer has encouraged the home brewing South African palates are evolving and
movement lead by clubs like the South Yeasters.
in response brewers in the country have
These guys and girls are an inspiring part of the
produced some superb craft beers that can
craft beer story in the country. It’s brewing at a
hold their own with the best that America and
grass-roots level, and often the beginning of many
Europe have to offer. Invention, courage and
craft brewing stories. When you're home brewing,
originality are fundamental and these tenets are
there are no rights and wrongs, it's all about
evident amongst the better brewers who are
learning - and sometimes the biggest mistakes
experimenting with new techniques. Some of the
become the greatest successes.
leading craft brands in South Africa are going head to head with SABMiller by making golden
For the growing number of beer entrepreneurs,
lagers their flagship products.
being able to cater to different tastes allows them a certain amount of creativity. Regional ingenuity
It is estimated that more than 100 micro-breweries
is a part of the charm of craft beer and gives beer
have emerged in the last few years creating
lovers a reason to road trip, order something new
many sustainable jobs in a very competitive
and take a long slow taste.
G IN JA | DRINKS
83
BASSET BREWERIES
beer with a distinctive smokey flavour. This beer is
Like most brewers, I (Andy Turner) began with
finished with East Kent Goldings hops to balance
beer fermenting in plastic buckets. I made a
the sweet character of the dark kilned malts,
couple of really good beers along the way,
leaving hints of coffee and chocolate on
but naturally, I had my share of disasters too.
the palate.
Then my wonderful girlfriend, Natalie, made an incredible sacrifice when she sold her little red
To all the home brewers out there, I say:
sports car to raise funds for my first stainless steel,
Keep doing what you are doing. Push the
all-grain brewery. This is the stuff love is made
boundaries of what defines beer. Along the
of. I began experimenting with recipes and
way you are bound to produce the good, the
styles – getting feedback from my friends. After
bad and the ugly - ninety percent of the time,
many moons spent studying brewing techniques
the uglies can be attributed to poor cleaning
and learning the micro-biology and chemistry
and sterilization. If your equipment is clean and
involved, I was able to master the equipment
your yeast is healthy, you will usually produce
and produce repeatable results. Believe it or not,
a drinkable beer, regardless of the recipe you
making beer is not such easy work. Brewing days
follow. So put the rulebook aside and have fun.
usually begin long before dawn, and can run on
BASSETBREW@GMAIL.COM
long into the night (especially when something goes bang!). But the toughest part of being a
ACES BREW WORX
craft brewer away from the metropolitan areas
Our story started with two brothers who are
is trying to change the mind-set of your potential
proudly passionate about carefully brewed
clients. Many restaurateurs and publicans cannot
craft beer. Our willingness and need to bring
fathom why they should stock a beer that costs
a great craft lager to South Africans pushed
more than the commercial beers.
us to create something we believe embodies everything we feel is important about craft beer.
Our beers are brewed with all natural ingredients
We believe that the recipe of life is sometimes
(barley, hops, water and yeast) and bottled on
simple - it takes a lot of hard work, some good
site, using unique recipes developed in-house.
friends and an ice cold draught brewed with
We produce 3 beers, Umdoni gold, Befreckled
pure enjoyment in mind. We are a small business
Red and Pennington Pride. Our Umdoni Gold is
and a truly South African brand, we use only
a Golden Ale brewed in the Belgian style to wet
local ingredients and only support other small
your whistle with the rich flavour of Carabelge
South African companies. Currently we have a
Malt. This ale is finished with Cascade hops and
“Premium Lager” that is brewed out of Brewhogs
slow fermented to produce a crisp, slightly fruity
in Kyalami and a “Bare Naked Blonde” that
beer with a dry, bitter finish. Our Befreckled Red
is brewed out of Swagga in Alberton. We are
is an Amber Ale brewed in the Irish Style to tickle
currently working on an “Irish Red Ale” recipe and
your taste buds with the smooth harmony of
we are looking for a brewery to partner with on
Roasted Barley and Malt. This ale is finished with
this beer.
noble Fuggles Hops, resulting in an easy-drinking
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GI N J A | DRINKS
beer with slight notes of caramel and biscuit. Our
Our Tips for home-brewers; Cleanliness,
Pennington Pride is an English Porter brewed with
cleanliness, cleanliness, wash and disinfect
a touch of Smoked Malt to produce a deep dark
everything twice, be patient and thorough. Don’t
UPCOMING FESTIVALS · SA ON TAP craft beer festival - DURBAN Sat, 09 AUG KwaZulu-Natal · Maftown Beer Festival Sat, 06 Sep - Sun, 07 Sep North West · Joburg Festival of Beer Sat, 06 Sep - Mon, 08 Sep Gauteng · The Bierfest – Durban Clockwise: Basset Breweries conditioning tanks, the Roach brothers from Aces Brew Worx and Basset's brews.
Fri, 19 Sep - Sun, 21 Sep KwaZulu-Natal · Beer & Boerie Fest Sun, 21 Sep KwaZulu-Natal · Sandton Craft Beer Fair Sun, 05 Oct Gauteng · Windtown Beer Festival Sun, 05 Oct - Mon, 06 Oct Western Cape · Pecanwood Oktoberfest Sun, 05 Oct KwaZulu-Natal · The Craft Bru Beer Fest Sun, 19 Oct Eastern Cape · Big House Craft Beer Fest Sun, 19 Oct Gauteng
Standeaven's Best Black Gold and Shongweni's Stewart clan.
To all the home brewers out there, I say: Keep doing what you are doing. Push the boundaries of what defines beer. Along the way you are bound to produce the good, the bad and the ugly ... put the rulebook aside and have fun.
expect to get your product to market fast unless you have millions ready to invest in expansion. WWW.ACESBREW.COM | INFO@ACESBREW.COM
JACK BLACK BREWING COMPANY Heritage means everything to us at Jack Black Brewing Company, but we also believe in innovation. Our beers are handcrafted using traditional techniques, along with state of the art equipment. And truth be told, this is only half the story. Passion, dedication and a disposition to work like you've never worked before are just as imperative. High quality is the absolute standard, and for us it's not about making compromises, but getting it right. Our brews are balanced drinkable beers that push the boundaries of what South African's understand craft beer to be today. We started off with our flagship pre-prohibition lager, and have expanded our range with 3 award winning specialty brews: our Lumberjack Amber Ale, our Butcher Block Pale Ale, and our latest Skeleton Coast IPA. WWW.JACKBLACKBEER.COM | INFO@JACKBLACKBEER.COM
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SHONGWENI BREWERY
community around us that share the same ideals
Nestled in the heart of the Shongweni Valley, the
and vision. Our tips for home-brewers is not to
Shongweni Brewery is home to Robson’s Real Beer,
be afraid to try something new or different,
one of South Africa’s oldest craft beers. Motivated
many of the great things in this world came
by the variety of beers produced around the
from someone who dared to push boundaries
world, we set out to create our own handcrafted
or refused to just accept what stood in front
beer using only the finest ingredients in our natural
of them. When it comes to brewing, hygiene is
processes, and no artificial additives. Just real,
your friend - the cleaner the better. Don’t be
good, beer.
afraid to talk to your local micro-breweries, more often than not they will be able to help you with
We have a range of unique, locally brewed,
contacts of local suppliers. Always remember
globally inspired beers, including the flagship
that you never stop learning and the same
brews, East Coast Ale, Durban Pale Ale, West
applies for brewing, there is always something
Coast Ale and Durban Export Pilsner. New
new to learn. You will be dumping batches of
additions have been Miami Weiss, a Belgian
brews that went south, but you may also have
Witbier, the amazing Hammer of Thor a strong
stumbled onto a pleasant surprise from an
after dinner beer to be savoured with Cheese
incorrect batch. Our golden rule - aim to create
and biscuits and the Upright Iron Monkey an
beers that you like to drink.
American Pale Ale. The brewery also brews
ODDBEER@THESTANDEAVENBREWERY.CO.ZA |
Cowbell a light lager for Unity Brasserie in Durban.
WWW.THESTANDEAVENBREWERY.CO.ZA
WWW.SHONGWENIBREWERY.CO.ZA | DONN@SHONGWENIBREWERY.COM
THE STANDEAVEN BREWERY We love drinking beer, and real beer at that. This love eventually led us to creating our own beers with the notion of making something that we enjoy drinking and hoping others would too. Brewing is an age-old artisan craft that has been bringing people together for centuries and will continue to do so into the future. We are a family run microbrewery based in Alverstone, and started the brewery in 2012. We haven't looked back since. Our beers are recipes that we have developed and hand crafted into a style of beer we like to drink. The real asset is our brewer Shaun Standeaven, as a brewery is nothing without its brewer. He may be young, but his palate surpasses what is required to produce a great beer. He is also intensely passionate about his product, a stickler for detail and quality, anything to do with the beer, from the ingredients to the labels. We are fortunate to have a family and
EMBRACING FOOD LOVERS' PALATES Crafted from the pick of the
position to source the best grapes
crop in the Western Cape’s finest
from a diverse range of vineyard
vineyards, this well-known
sites and micro climates throughout
range offers quality wines
the Western Cape, each imparting
that are true to their varietal
special qualities to our wines,”
character and have a close
adds Wim.
affinity to nature. Adventurous food lovers who enjoy “The newly released 2012 vintages
everything from spicy Mediterranean
of both our Bergkelder Selection
to full-flavoured duck or guinea fowl
Merlot and Cabernet Sauvignon
dishes, will delight in the Bergkelder
are packed with elegant berry fruit
Selection Merlot 2012. This ruby red,
flavours supported by gentle tannins
full-bodied wine teems with vibrant
that leave you with a wonderful
cherry, plum and prune aromas that
ultra-smooth finish,” says Wim Truter
follow through onto a velvety soft,
who is responsible for Fleur du Cap
mouth filling palate.
red wines. “Because the quality and character of every wine starts in the
On the other hand, the well
vineyards, we are in the enviable
balanced Bergkelder Selection Cabernet Sauvignon 2012, which is best enjoyed with hearty stews and strong-flavoured cheeses, has a subtle bouquet of ripe berries and cherries underlined by elegant oak spices, whilst clean, soft fruit and delicate oak nuances play on the tongue. For more information visit www. fleurducap.co.za, join the Fleur du Cap community on Facebook or follow them on Twitter @FleurduCapWines.
G IN J A | ADVERTORIAL
WIN! WIN 1 OF 5 Fleur du cap HAMPERS VALUED AT R150 EACH. To enter complete the following statement. Die Bergkelder is one of ______________'s most prestigious wine cellars. SMS "Fleur du Cap" + your answer and full name to 45901 by 9 October 2014. T's & C's apply. SMS charged at R1.50. COMPETITION NOT OPEN TO PERSONS UNDER 18.
subscribe AND WIN! In 1674, Ravenscroft discovered the positive effect of adding lead oxide to the glass composition (quartz, chalk, soda and potassium). Since then, the highest quality, finest glassware, has been executed in lead crystal. The benchmark shapes of RIEDEL Glassware enhance the world's most important grape varietals. Their collection of sophisticated wine accessories range from decanters to wine tumblers. "The finest glassES for both technical and hedonistic purposes are those made by Riedel. The effect of these glasses on fine wine is profound. I cannot emphasize enough what a difference they make." (Robert M. Parker, Jr. The Wine Advocate)
Subscribe to GINJA The Food Magazine for 6 editions and stand a chance to WIN A RIEDEL CORNETTO DECANTER AND FOUR O WINE TUMBLERS FROM GRAND CRU GLASSWARE VALUED AT R1 785. For more information contact +27 (0) 73 304 7201 www.reciprocal.co.za
SEE OUR SUBSCRIPTION DETAILS ON PG 9 G IN JA | DRINKS
89
The Cape Winemakers Guild, an association
with creative flair and great diversity.
of some of the finest winemakers
Open to private buyers from the outset, the first
recognised for their high standards of
Guild auction was held in Johannesburg on
craftsmanship, has evolved over the past 32
Saturday, 7 September 1985 just three years after
years into a body of 45 members who jointly
the establishment of the Cape Independent
represent the pinnacle of South African wine
Winemakers Guild as it was called then, by eight
achievement.
enthusiastic winemakers in Paarl.
Driven by a spirit of innovation and the sharing
By 1985, membership had grown to 13
of knowledge, Guild members have played
winemakers, whose very first auction wines
a significant role in the development of the
constituted an impressive line-up of 18,
South African wine industry. From the making of
all boasting the original Guild label. The
champion port-style wines and the establishment
most expensive wine, a 12-bottle case of
of Méthode Cap Classique and Cape blends, to
Blaauwklippen Cabernet Sauvignon Reserve
the opening up of new, cooler wine regions and
1982 by winemaker Walter Finlayson was sold for
the introduction of sustainable, environmentally
R180. Next up were Vriesenhof 1982 Cabernet
responsible farming practices.
Sauvignon by Jan Boland Coetzee, Kanonkop
Cabernet Sauvignon 1981 by Beyers Truter, and
Saturday, 4 October this year marks the 30th
Rustenburg Cabernet Sauvignon 1980 by Etienne
annual Nedbank Cape Winemakers Guild
le Riche all fetching the second highest price of
Auction at the Spier Conference Centre in
R150 per case.
Stellenbosch – a true showcase of the South
African wine industry’s rare and outstanding wines
Today, in comparison, the Guild has 45 members
THE CAPE
WINEMAKERS GUILD
representing the pinnacle of South African winemaking and the annual auction has grown in stature from a niche event to the quintessential showcase of the country’s wine achievement. From its humble beginnings, the auction now boasts a line-up of 59 wines with record sales of over R8,4 million in 2013 and the highest price of R6 200 for a 6-bottle case of Hartenberg Auction Reserve Shiraz 2010. The 2014 auction line-up can be tasted at Nedbank Cape Winemakers Guild Auction Showcases in Cape Town on Thursday, 21 August at the International Convention Centre (CTICC), and in Johannesburg on Wednesday, 27 August at
Experience 30 years of wine heritage
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GI N J A | DRINKS
the The Nedbank Atrium in Sandton. Tickets can be purchased via www.webtickets.co.za at R170.
WIN 1 0f 4 TICKETS TO
Driven by a spirit of innovation and the sharing of knowledge, Guild members have played a significant role in the development of the South African wine industry
cape town showcase 21 august 2014 or the joburg showcase 27 august 2014. valued at R340 per double ticket. To enter complete the following statement. The Cape Winemakers Guild auction boasts a line-up of _____ wines. SMS "Winemakers" + your answer and full name to 45901 by 9 October 2014. T's & C's apply. SMS charged at R1.50.
G IN JA | DRINKS
91
badsberg red muscadel SOUTH AFRICA'S FINEST G IN J A | ADVERTORIAL
Win a BADSBERG RED MUSCADEL HAMPER. VALUED AT R 300. To enter complete the
Badsberg Cellar’s Red Muscadel 2013 was named best Muscadel in South Africa at the 2014 Muskadel SA
following statement.
Awards. Badsberg received top honours as the only
_______________ is the
Platinum laureate.
main grape variety for Badsberg Red Muscadel
Badsberg Red Muscadel 2013, made from 100% Muscat
2013. SMS "Muscadel"
d’Fortignan, has an attractive light ruby colour bursting with
+ your answer and full
classical floral muscadel and raisin perfume, which refreshes the
name to 45901 by 9
palate with a balanced lingering aftertaste.
October 2014. T's & C's apply. SMS charged at R1.50
Muscadel comprises a mere 60 tons of the 28 000 tons of grapes annually pressed by Badsberg and the entire cultivar harvest used is grown by one producer, Wysersdrif, situated approximately 5km from Badsberg en-route to Ceres. These vines of origin are 14 years old and are grown in a unique terrior of medium depth, dry, alluvial soil, on a river rock surface. Thus Badsberg Red Muscadel can be classified as a single vineyard wine with a unique terrior. Badsberg Wine Cellar is situated at the foot of the Badsberg Mountain in the picturesque Rawsonville, a mere 80km from Cape Town and 20km from Worcester. Come and enjoy Badsberg Wine Cellar’s warm, hearty Boland hospitality. Visitors are invited to their tasting room to enjoy a wide range of award winning white, red and sparkling wines, as well as their heavenly fortified wines. At R55 a bottle it is a steal and the perfect remedy for the chilly evenings ahead. Spot Badsberg at Soetes en Soup, from 18-19 July. Badsberg’s fortified wines are available at discount prices during this weekend. Get your tickets at participating farms at R70 per person. www.badsberg.co.za | +27 (0) 23 344 3021 or | enquiries@badsberg.co.za
G IN JA | DRINKS
93
VALUED AT
subscribe AND WIN!
R7 000
Subscribe to GINJA The Food Magazine for 6 editions and stand a chance to
WIN two Nights Luxury Accommodation for two at the forum homini boutique hotel including breakfast (5 course) and dinner (6 course) at the award-winning Roots Restaurant. Valid from Sunday - Thursday only. (*All drinks and extras for personal account) Luxury accommodation for two | Daily Breakfast & Dinner
SEE OUR SUBSCRIPTION DETAILS ON PG 9
TRAVEL tales of dublin • welcome home to the cradle of humankind
tales of dublin TAKING A GANDER AT the HOME OF GUINNESS Words by Sherilee Maass
Stepping onto the streets of Ireland’s capital, immediately gives you a sense of the history and heartache that run through the veins of this city, lying at the mouth of the River Liffey. Even with the 21st Century going strong, you can almost expect to see a Viking settler popping his head around the corner to see what time has done to the city he founded.
The city currently ranked amongst the world’s top 30, has changed hands several times before settling into Irish rule. Today Dublin stands tall and proud, eager to welcome you with open arms and share the secrets that make it a top destination to visit. Dublin is divided by the River Liffey, north from south, bordered by a low mountain range to the south and flat farmland to the north and west. Almost 20% of this farmland is devoted to farming. Given Dublin’s enduring history, they have gone with the ebb and flow, managing to adjust to and overcome what they were dealt. With the arrival of Anglo-Normans in 1169 the staples of the Irish soon became wheat, peas and beans. All of a sudden there were more elaborate dishes being created, whilst French and Italian cooking customs soon influenced the upper-class cuisine. Lo and behold, the mighty potato arrived in the late 1500s and everything we know about the Irish came to pass. Within 200 years it had replaced the older staples and found its way into the foods of the Irish, their soups, stews and even simply with their dinner of meat and cabbage. They are also known as having been accomplished cheese-makers for centuries. Today you will find yourself standing in a city where the distant memories of the past are whispered from the cobblestone streets and the variety of structural architecture still standing from the boom of the 18th century.
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GI N J A | TRAVEL
Left to right: Christ church cathedral, Samuel Beckett Bridge and homemade bread from a Dublin market.
dublin stands tall and proud,eager to welcome you with open arms G IN JA | TRAVEL
99
Clockwise: Cliffs of Howth, Pheonix park, Guinness Storehouse at St James's Gate and some of Dublin's beautiful buildings
10 0 GI N J A | TRAVEL
After booking yourself into a hotel such
House on Main Street is an award-
as The Merrion, created from Georgian
winning café, restaurant and bar, with
houses and located in the city centre
items on the menu such as garlicky
opposite government buildings, you are
Portobello mushrooms, crab fettuccine
bound to be inquisitive about what is
and pan-fried hake.
waiting for you around the next corner. Step outside shall we, and see what we
Of course, if you would prefer to hold on
can find?
to your purse until you find Loft Market, take a stroll through Phoenix Park,
History buffs, take a meander in the
the largest walled garden in Europe,
direction of City Hall, at the top of
residence of the President of Ireland,
Parliament Street - a civic building
home to the Dublin Zoo as well as the
built in 1779 to house the meetings of
official residence of the United States
local merchants discussing trade and
Ambassador. For a bite to eat, pop into
business. You will also find yourself at
Juno’s Café in Parkgate Street. It’s a
the foot of the Dublin Castle founded
funky New York-style diner with classics
in 1204; a truly magnificent sight.
like eggs Benedict or Florentine. If you
Following Dame Street, will take you to
feel like something more traditional you
Trinity College the home and birthplace
can also opt for a full Irish breakfast.
of The Book of Kells, an illustrated
They have something for everyone.
manuscript created by the Irish monks around 800 AD. If, by this time, you’re
And this is only where the journey
feeling like a decadent brunch in a
begins. The great thing about Dublin is
luxurious environment, The Larder will
that there are things to do for everyone,
satisfy your needs. One of their more
no matter what your interests. At the
sought after dishes being the Hot Pan –
Science Gallery you are able to discuss
sautéed diced potato, pancetta and
the latest scientific discoveries and,
wild mushroom, topped with poached
unlike most galleries, their displays
eggs and served with multi-grain bread.
are not permanent, so there is always something new to look at. If arts and
Adrenaline junkies, take a hike up
culture are more your taste, you will
Howth Head, by no means an easy
not be disappointed with the National
venture, but more than worth the effort
gallery of Ireland or the Dublin City
once you catch your breath and breath
Gallery (The Hugh Lane). The National
take in the view from the top. Once an
Museum of Ireland has varying
island, it is now joined to the mainland
departments to fulfill the interests of
by a narrow strip of land. Fancy a bit of
those interested in Archaeology, Natural
island adventure? Boat trips regularly
History or Decorative Arts & History.
run from Howth to nearby Ireland’s Eye and Lambay Island. A hearty meal
Dublin is of course the home of
before you start your adventures is
Guinness, originating in 1759 at St.
definitely recommended, and The
James’ Gate, and for many years the
G IN JA | TRAVEL 1 0 1
city’s largest employer. You can book
pan-fried halibut or slow-cooked organic
a visit to the Storehouse where you can
salmon, a great venue for a Sunday
explore the origins and offerings of this
lunch to the sounds of live jazz.
popular stout. Dublin is a magical warm city, cobbled Dublin has a nightlife and entertainment
with history, science, food and art; what
calendar to envy, as you will be aware
more could you ask for?
when you walk down the street and hear the sounds of live music, comedy venues open almost every night of the
Irish Beef Stew with Guinness and Paprika
week, and art galleries scattered around the capital. It’s not hard to understand
Serves 6
why they are so proud. Dublin is home to
3 Tbsps olive oil
many famous names, like William Butler
1 Tbsp butter
Yeats, George Bernard Shaw, Oscar
1kg beef cubes
Wilde, Colin Farrell, Sir Michael Gambon,
1 whole medium onion, diced
U2, Westlife, Boyzone, the Script, Sinead
3 cloves garlic, minced
O’Conner and so many more, the pride
1 can Guinness beer
is prominent and they intend to share it
4 cups beef stock
for all the world to see.
2 cups water (additional, if needed) 1 Tbsp worcestershire sauce
Dublin is fast becoming widely known
2 Tbsps tomato paste
as a foodie paradise, and there are
½ tsp paprika
a number of restaurants not to be
½ tsp salt
missed, none more famous than
Freshly ground black pepper
Restaurant Patrick Guilbaud, Ireland’s
10ml sugar
two star Michelin restaurant. Situated
4 carrots, washed, roughly chopped
next to the Hotel Merrion, the cuisine is
4 baby potatoes, quartered
contemporary Irish, with classical roots.
Minced parsley
It is one of the best restaurants in Ireland and internationally acclaimed. Hatch
1. Heat oil and butter in a large pot over
& Sons, on St. Stephens’ Green, is a
medium-high heat. Brown meat in two
newly opened restaurant celebrating
batches, setting aside on a plate when
Irish classics. The nightlife is sure to take
brown.
you to the Temple Bar area, renowned
2. Add onions to the pot, cook for two or
for a good time, a stop-off at Chapter
three minutes until softened, add garlic
One is a must and the choices are
for another minute. Pour in beer and
spectacular. Get a feel for Dublin with a
beef stock, and add Worcestershire,
pint of Guinness at Kehoe’s, or warm up
tomato paste, paprika, salt, pepper and
with some Irish stew at Porterhouse. Enjoy
sugar.
your Friday lunch at Peploe’s, popular
3. Cut beef pieces in half and add back
with local heroes and business gurus, or
into the pot. Stir to combine. Cover and
if fish is your dish, head over to Aqua for
simmer for 1 ½ to 2 hours. (The liquid should
dover sole on the bone, baked sea-bass,
cook down to a thicker state. If it reduces
10 2 GI N J A | TRAVEL
Left to right: The bustling Dublin streets, pint of Guinness and Wellington Monument in Pheonix Park.
G IN JA | TRAVEL 1 0 3
irish beef stew with guinness and paprika
apple berry crumble
10 4 GI N J A | TRAVEL
too much, add additional water.)
sifted flour in a large bowl with the
4. Add carrots and potatoes, then cover
caster sugar. Rub in the butter with your
and cook for an additional 30 minutes.
fingertips until the mixture resembles fine
Taste and adjust seasonings as needed.
breadcrumbs. Beat the eggs together
5. Serve in bowls, sprinkle with minced
and add to the dry ingredients and bind
parsley.
it together. Wrap in cling film and allow to rest.
Apple Berry Crumble
2. Bring Apple and Cranberry Compote
A crumble is a very traditional dessert
ingredients the boil for 3-4 minutes. Allow
but one which is always popular; this
to cool down.
dessert can be frozen very successfully
3. To make the crumble topping, simply
until required at a later stage. This is a
rub all crumble ingredients together.
large tart with fruit and crumble topping
4. Line a buttered tart tin (26cm round)
rather than the simple fruit crumble
baking paper and then sweet pastry.
familiar to many of us at home, but the
Fill ¾ of the pastry with apple and
oat topping is versatile and could also
cranberry compôte. Scatter with the
be used on other simpler variations.
crumble topping. 5. Bake in a hot oven for 30-35
Makes one 26cm round dessert Sweet Pastry 300g plain flour 125g caster sugar
minutes (180ºC).
dublin heritage sites
150g butter 1 large egg Apple & Cranberry Compôte 4 large cooking apples, peeled and diced 150g cranberries 100g castor sugar 1 Tbsp water Crumble 250g plain flour 100g whole rolled raw oats 125g butter 125g brown sugar Pinch cinnamon 1. For the Sweet pastry, place the
G IN JA | TRAVEL 1 0 5
welcome discovering our roots in the cradle of humankind
home
The Cradle of Humankind is an easy drive
The evolving and beautiful landscape is
of about an hour from Johannesburg or
dominated by the Rocky Highveld Grassland,
Pretoria. This World Heritage Site stretches over
which supports a great diversity of plants,
an area of about 470 square km (181 square mi)
flowering plants and animals, some of which
with about 300 caves. Our ancestors have lived
are rare and endangered. The Rocky Highveld
in this region for more than 3-million years. By
Grassland is a “fire climax grassland”. Fire plays
visiting the area, you are visiting the birthplace of
an important role in maintaining the balance of
humanity; welcome home.
the trees and grass, with rainfall mainly in summer, often as thunderstorms.
It is home to many paleontological sites of major significance. There are 15 sites, which make this
If the rich history and geology aren’t enough to
one of South Africa's first World Heritage Sites,
grab you, there are surrounding game farms,
proclaimed in 1999. Archaeological finds at the
restaurants, café’s, deli’s, craft shops and
Cradle of Humankind include 1.7-million-year-old
guesthouses to keep you entertained. Take a
stone tools, the oldest recorded in southern Africa.
game drive in Heia Safari Game Reserve; sight
At Swartkrans, near Sterkfontein, a collection of
some of South Africa’s wild life and enjoy a 1.5-
burned bones tells us that our ancestors could
hour game drive. For bird lovers there are 176
manage fire more than 1 million years ago.
species that await your binoculars. Hop on a hot air balloon and enjoy a 360˚ ever-changing
Inside the caves, paleoanthropologists have
vista. It’s a little known secret that the Cradle of
discovered thousands of fossils of hominids and
Humankind is best viewed from above. Take a
other animals, dating back about 4 million years.
walk through Lesedi Cultural Village; the village is
The area offers the perfect environment for the
a melting pot of cultures set amongst untouched
preservation of ancient skeletons, with its heavy
bushveld and the rocky hill. Learn about the rich
deposits of limestone. The most famous of these
cultural background and traditional history of
fossils are Mrs. Ples, a skull more than 2 million
South Africa in an informative and entertaining
years old, and Little Foot, a skeleton more than
way. Explore the landscape with Shepherd’s
3 million years old. While ‘The Cradle’ does not
Fold Stables, with trail rides for the beginner or the
have the world's oldest hominid fossils, it has the
experienced horse rider. Journey through rivers,
most complete fossil record of human evolution
bird sanctuaries and bushveld, all viewed from
of anywhere on earth and has produced more
the saddle of your steed. Visit the Rhino and Lion
hominid fossils than anywhere else.
Reserve; take a private game drive through the bush for the best viewing of wildlife in its natural
Not all the fossil sites in ‘The Cradle’ are open to
environment. There are predators and herbivores,
the public, but a tour of the Sterkfontein Caves,
hunters and hunted, nocturnal and diurnal; all
where there is a small interpretive museum, and
the creatures of Africa in one sitting. There is an
the visitor center provides an excellent overview
Animal Crèche for kids and adults alike, to play
of the archaeological work in progress. Special
with adorable lion cubs. Wonder Cave is an
tours to fossil sites with expert guides can be
underground wonderland; 87 footsteps down an
booked at either of the visitor centers.
eccentric elevator or abseil.
10 8 GI N J A | TRAVEL
Clockwise: A delicious dish from Roots restaurant, Forum Homini Boutique Hotel and The stunning surroundings at Maropeng.
G IN JA | TRAVEL 1 0 9
Clockwise: Wall feature at Maropeng, Maraopeng Boutique Hotel and a view from the Sterkfontein caves.
Our ancestors have lived in this area for more than 3-million years. By visiting the area, you are visiting to the birthplace of humanity; welcome home.
11 0 GI N J A | TRAVEL
Millenniums worth of minerals reached the 1.5 millionyear milestone when an earthquake cracked a fault line, exposing this ancient wonder. Check out Maropeng; the official visitors’ centre. Here you will be able to tour 2500 square metres of exhibits, take an underground boat ride, see fossils, and learn about the birth of humankind and view millionyear-old stone tools. So much to see, so little time; stay somewhere central to all the magnetisms. The Maropeng Boutique Hotel is only a 5-minute walk from Maropeng Visitor Centre and is also just 10 km from the Sterkfontein Caves. The hotel has been awarded a Gold Certificate by The Heritage Environmental Management Company for its sustainable practices. Nothing quite beats the sight of an African sunset over the magnificent Cradle of Humankind, with its breathtaking view of the magnificent Magaliesberg and Witwatersberg mountain ranges, and Maropeng is the perfect place to do this. Settle in to a luxurious suite, sip slowly on a glass of red and let the environment consume you. Whether it is a family excursion, a romantic getaway, or an executive group conference, Maropeng is a lavish treat for everyone. If you are looking for a peaceful escape, local fresh foods and an out door experience, Leafy Greens café is calling your name. Leafy Greens is a gourmet café, health shop and deli situated in Muldersdrift on an organic farm. Owned by Antonia De Luca, a vibrant and passionate young woman, brought up as a vegetarian, she opened a raw food and vegan-friendly restaurant. Leafy Greens serves up a basket of handcrafted, fresh foods that come straight
Roots restaurant at the Forum
out of their gardens. Open for lunch from 11:00am,
Homini Boutique Hotel.
Wednesday to Sunday; they serve a large gourmet buffet on weekends. Rejuvenate with fresh juices, smoothies & desserts that are sugar, dairy, wheat & gluten free. And to add a feel-good-cheery to the top of your visit, with every meal sold, Leafy Greens sends R1.00 to JAM (Joint Aid Management) to feed children in Africa. The adventure, exploring and information overload may leave you needing a little TLC. A leisurely stay
G IN JA | TRAVEL 1 1 1
at the luxury boutique hotel, Forum Homini
your roots and soul soothed- set to step back
is just what the doctor ordered. In the flow
into the fast lane.
of time, some opportunities are truly rare - a within a private game estate this 5 star hotel
LE SEL'S Crunchy Tomato and Mozzarella tower
offers deluxe cave style accommodation
1 sheet of phylo pastry
for discerning travellers and fine dining
1 large tomato
at award-winning Roots restaurant. The
50g mozzarella di buffala cheese
fascinating history of mankind is weaved into
Salt and pepper
the walls, the artwork, the layout and the
Extra virgin olive oil
décor. Submit to your desire for gastronomic
Balsamic vinegar
delights, and indulge at Roots Restaurant.
20g fresh basil leaves
visit to Forum Homini is one of those. Set
Maropeng Visitors Centre.
Headed by creative chef Adriaan Maree, you can expect exquisite plating, delicate
1. Make a cross with the knife on top of the
and interesting sauce combinations,
tomato and plunge it in boiling water for 10
foams, jellies and surprises like savoury
seconds
marshmallows and meringues. Maree uses
2. Remove the skin and make 2 x 1 cm slices,
seasonal, local products, including local
horizontally and sprinkle each side with salt
Springbok off the game estate where Roots
and pepper.
is situated.
3. Make a 1 cm slice with the Mozzarella, as round as the tomato.
Linger over sundowners at Le Sel @ The
4. Make a tower, by layering the tomato-
Cradle; with its breath-taking surrounds
basil-mozzarella-basil-tomato.
you will forget the worries of the world. The
5. With the phylo pastry, make 4 long
restaurant is architecturally magnificent
rectangles 8cm wide and use them 2 by 2.
with extensive outdoor seating and wide
6. Wrap the tower in phylo pastry and fry
retractable doors that literally let the outside
each side of that cube in olive oil to get a
in. Chef Coco Reinharz is in the kitchen and
nice golden colour.
his menu is bright, fresh and chic, suited
7. With a bread knife, cut the tower
to summery outdoor eating. On it you will
diagonally and open up onto a white plate.
find things like genuine Belgian waffles
8. Sprinkle with extra virgin olive oil and
for breakfast; grilled baby calamari with
balsamic vinegar.
romesco sauce or; the famous ‘Crunchy Tomato and Mozzarella Tower’. The menu changes every few weeks and converts into a weekend-long tapas menu on the last weekend of every month. You’re also able
Le Sel @ The Cradle +27 (0) 11 659 1622 | www.thecradle.co.za Forum Homini | Roots +27 (0) 11 668 7000 | www.forumhomini.com
to take a splendid picnic lunch away with you in a basket and sit in a grassy patch in
MAROPENG BOUTIQUE HOTEL & VISITORS CENTRE
the shade of white stinkwood trees.
HOTEL: +27 (0)14 577 9100 | VISITORS CENTRE:
An adventure of history and luxury; leave The Cradle of Mankind feeling in touch with
11 2 GI N J A | TRAVEL
+27 (0)14 577 9000 | WWW.MAROPENG.CO.ZA Leafy Greens Café +27 (0) 82 882 7300 | www.leafygreens.co.za
Clockwise: View from Le Sel @ The Cradle, Leafy Green's Eggplant Chilli and Le Sel's famous Crunchy Tomato and Mozzarella Tower.
subscribe AND WIN! Subscribe to GINJA The Food Magazine for 6 editions and stand a chance to
WIN two Nights Accommodation for two at the 4 star maropeng boutique hotel including breakfast, dinner and tickets to explore Maropeng and the Sterkfontein caves. Valid from Sunday - Thursday only. (*All drinks and extras for personal account) Luxury accommodation for two | Daily Breakfast & Dinner | tickets to maropeng & sterkfontein
VALUED AT R5 500
SEE OUR SUBSCRIPTION DETAILS ON PG 9
JUNIOR PIZZA POPS • SARMIES • CHICKEN SKEWERS • BERRY POPS
11 6 GI N J A | JUNIOR
FRESH Tyler-Rose Westhorpe-Pottow
FARM
& Tyra de Billot
G IN JA | JUNIOR 1 1 7
Tyler and Tyra appreciate a lazy day out
into the water and leave for a few minutes,
on the farm, and celebrate growing
and then pour into the well. Using a fork, bring
up on South African soil. A young child’s
the flour in from the sides and swirl it into the
connection with nature can be as simple as
liquid. Keep mixing, drawing larger amounts
sitting under a tree, listening to the chirping
of flour in, and when it all starts to come
of birds or laying out a picnic blanket and
together, work the rest of the flour in with your
cloud watching. We are blessed to live in
clean, flour-dusted hands. Knead until you
such a beautiful country; spending time in
have a smooth, springy dough.
nature has many positive benefits, as does
3. Place the ball of dough in a large flour-
encouraging creativity in the kitchen. Tyler
dusted bowl and flour the top of it. Cover the
and Tyra create a delicious fun picnic; a
bowl with a damp cloth and place in a warm
unique and unpretentious way of enjoying the
room for about an hour until the dough has
outdoors. “When I see such delicious food,
doubled in size.
my tummy gets hungry,” said Tyler-Rose. The
4. Now remove the dough to a flour-dusted
wide-open space and shimmering dam make
surface and knead it around a bit to push
for a perfect spot in early spring. The girls are
the air. (You can use it immediately or keep it
excited to set up a novelty lunch.
wrapped in Clingfilm, in the fridge (or freezer)
PINWHEEL PIZZA POPS MAKES 12 PIZZA POPS
until needed). If using straight away, divide the dough up into 4 little balls, ready to roll out.
400g pizza dough 2 Tbsps tomato paste
Pizza Pops
½ cup crispy bacon
1. Preheat oven to 220°C. Lightly spray a
1 cup grated mozzarella cheese
baking sheet with non-stick cooking spray.
2 Tbsps grated parmesan cheese
2. Roll out pizza dough on prepared baking
½ cup fresh tomato
sheet. Brush with tomato paste. Sprinkle with
Few basil leaves
bacon and mozzarella cheese, season with
Pinch of salt
salt. Roll up dough, jelly-roll fashion, and sprinkle with parmesan, if desired. Slice with
Pizza Dough
serrated knife into 12 equal portions, and
1 ¼ cups warm water
place slices on prepared on prepared baking
1x7g active dry yeast sachet (check
sheet.
expiration date)
3. Bake for 10-12 minutes, or until puffed and
1 ¾ cups bread flour
browned. Remove from pan, and let cool on
1 Tbsp olive oil
a wire rack for 10 minutes.
1 tsp salt ½ tsp sugar
SARMIES Sandwiches are, of course, a staple for many
11 8 GI N J A | JUNIOR
Pizza Dough
picnics. Making sandwiches for multiple
1. Sieve the flour and salt on to a clean work
people can be a little time-consuming. Use
surface and make a well in the middle.
a big baguette, loaded with fresh goodness
2. In a jug, mix the yeast, sugar and olive oil
and homemade dressings. Chop it into
Tyra and Tyler-Rose hands on in the kitchen with the Pizza Pop prep.
G IN JA | JUNIOR 1 1 9
"when i see such delicious food my tummy gets hungry" ,
Tyler-Rose
12 0 GI N J A | JUNIOR
desired proportions.
1. Shave wax crayons onto the rough side
Makes 4 Sarmies
of brown paper,
1 long baguette
2. Cover with wax paper, and warm-iron a
1 cup mozzarella
couple times over.
4 slices of good ham
3. Lift wax paper and extra wax. VOILA!
Handful of baby spinach leaves
Beautiful sandwich-wrapping-paper.
4 Tbsps homemade mayo 4 Tbsps homemade pesto
Homemade Mayonnaise Makes 2 cups
1. Cut baguette open; smear generous
4 egg yolks
amounts of mayo and pesto.
1 Tbsp fresh lemon juice
2. Layer ham, cheese and spinach leaves.
Pinch of salt
3. Wrap with decorated brown paper and
300ml vegetable oil
string, and seal in tupperware.
Ground white pepper
SANDWICH WRAPPING:
1. Ask mom or an adult to help you use the
You will need brown paper, wax paper,
food processor. In a food processor place
scissors, wax crayons and an iron.
the egg yolks, salt and lemon juice. Process until the ingredients are well combined (this is called an emulsion). 2. Place oil in a jug. Turn food processor on high and slowly pour the oil into the food processor while it’s running in a thin stream. 3. Stop occasionally to scrape down the sides of the food processor and the base. When all oil has been added stop and taste for seasoning and lemon juice. Adjust to your taste.
KIDDIES BASIL PESTO It’s easy to make, you can store it for weeks in the fridge. Makes ½ cup 2 cups fresh basil ¼ cup parmesan cheese, grated ¼ cup pine nuts 1 garlic clove
Sarmies, Basil Pesto and yummy Chicken Nugget Skewers.
½ tsp salt ¼ cup olive oil 1. Place all ingredients in a food processor and purée until smooth.
G IN JA | JUNIOR 1 2 1
CHICKEN NUGGET SKEWERS
Handful of baby tomatoes
Makes 16 Skewers
16 x 2cm cubes mozzarella cheese
Chicken Nuggets
16 x 2cm cubes cucumber
250 ml cooked jasmine rice
DIP
4 chicken breast fillets
1 cup smooth cottage cheese
1 Tbsp lemon juice
250ml Greek yoghurt
1 tsp garlic
2 Tbsps lemon juice
60 ml fresh coriander
Salt
3 ml ground cumin
Handful chopped chives
1 egg, lightly whisked Salt and freshly ground black pepper
Chicken Nuggets
COATING
1. Purée chicken, rice, lemon juice, cumin,
1 egg, lightly whisked
coriander, garlic, egg, salt and pepper in a
Breadcrumbs to coat
food processor until smooth.
Oil for deep frying
2. Shape the mixture into balls.
SKEWERS
3. COATING, Dip the chicken balls in the egg,
16-20 long skewers
then coat in the breadcrumbs. Chill for 15 minutes. 4. Ask Mom or an adult to help you, hot oil is
Crayon creativity for the sandwich wrap paper.
VERY dangerous. Heat enough oil for deepfrying and fry the chicken balls until golden brown and done. Drain on kitchen paper. 5. Skewer baby tomatoes, cheese cubes, cucumber cubes and chicken nuggets onto wooden skewers. 6. Enjoy with fresh dip.
BERRY POPS 2 cups frozen berries, thawed ¼ cup apple juice 2 Tbsps honey ½ lemon, juiced 1 pinch salt Combine berry pop ingredients in a blender and blend until smooth. Pour the pop mix into each plastic cup or mold, cover with foil and insert pop stick through the center of the foil into the cup. Place in freezer for at least 5 hours or overnight. To remove from the cup submerge the bottom 2/3 of the cup in hot water for about five seconds. Pull on the stick and voila. PICNIC ITEMS AND APRONS SUPPLIED BY WART & FISH. Contact details available on page 136.
12 2 GI N J A | JUNIOR
creativity in the kitchen
positive benefits as does encouraging
spending time in nature has many
Berry pops, perfect for a fun day in the sun.
G IN JA | JUNIOR 1 2 3
jes foord foundation Jes Foord was raped by four men while her father was forced to watch back in 2008 during a robbery at a nearby dam where they were walking their dogs one afternoon. After her ordeal Jes vowed to help rape survivors and empower them and to educate as many persons as she could about rape, what their rights are and how we can stand together against rape in South Africa. Just six years later and the foundation has focused themselves onto three main areas: education, awareness and support. These words of Jes ring in the ears of those who hear her story: “They may have taken my body… but they will not take the rest of my life.” Jes celebrates women, their strength and their ability to rise above. Jes feels that no matter what has happened in anyone’s life that you are a princess and you have such high value. Her hope is that the men of this beautiful country we live in make a stand for our women and help educate our boys that rape is not an option. This is how we celebrate women. If you have been raped or need to help a rape victim, call 0317654559 or contact our counselor Michelle Smith directly at counsellor@jff.org.za. HOW TO BE INVOLVED/DONATE: You can be involved by volunteering when our Facebook pages announce the opportunities. This includes helping us with maintenance at our community centre in Marianhill or our Hillcrest office. It may be the collection of matric dance dresses for the Cinderella Project, helping pack bags at Storetown for the Handbag Project or supporting walks and rallies in connection with our partners and the SAPS in the local areas. If you would like to donate please visit our website and find the donate tab and either EFT or pay with a credit card. If you are unsure of an amount you would like to donate a good indicator is that it costs us R150.00 to pack a handbag with quality items for our rape survivors. When you donate via EFT please include your email address. Please follow us and chat with us online: www.jff.org.za | fb.com/jesfoordsa | Twitter @jesfoord for more information call 031 765 4559 Mon-Fri or email admin@jff.org.za
What's Hot & Happening Hantam Vleisfees Head to Calvinia for their 25th annual Meat Festival and enjoy the taste of the region's delicious cuts. Where: Calvinia, Northern Cape When: 29-30 August 2014 Contact: +27 (0)83 355-8155 www.hantamvleisfees.co.za
Pancake Pairing A winter pairing with a difference. Experience Uitkyk's gourmet pancake and wine pairing. Where: Stellenbosch When: 30 August 2014 Contact: +27 (0)21 884 4416 www.uitkyk.co.za
A South African original, lightly sparkling
Big Easy Iced Tea & Lemonade
Soweto Wine & Lifestyle festival The 2014 TOPS at SPAR SOWETO WINE AND LIFESTYLE FESTIVAL celebrates its 10th festival. Experience innovative and exciting food, wine, fashion, design and life, Soweto-style! Where: Soweto, Johannesburg When: 4-6 September 2014 Contact: +27 (0)11 024 3616 www.sowetowinefestival.co.za
Big Easy Iced Tea & Lemonade, South Africa’s very first range of sparkling iced tea has just been launched by local golfing giant Ernie Els in partnership with a trendsetting Stellenbosch beverage company. A South African original, lightly sparkling Big Easy Iced Tea & Lemonade ticks all the right boxes for making delicious, health-friendly choices for your family. Low in sugar and a blend of lemon juice and extracts of real tea, free of preservatives and artificial colourants, Big Easy is a must on your shopping list.
Taste of Joburg The Pick n Pay Taste of Joburg is back. Showcasing a unique collaboration of Joburg's top restaurants, chefs and producers. Where: Johannesburg When: 25-28 September 2014 Contact: +27 (0)21 418 4516 www.tasteofjoburg.com
Robertson’s Wine on the River
Good Food & Wine Show Get the latest trends and tips from the world of food and see celebrity chefs in action. Where: Durban When: 24-26 October 2014 Contact: +27 (0)31 360 1000 www.goodfoodandwineshow.co.za
For more information contact Riekie Feenstra at Tel: (+27) 021 886 8842, Fax: 021 887 1005 or send an email to info@chillbev.co.za.
photograph by Laresa Perlman
A spring festival of music, wine and taste. Set within the idyllic hills and vineyards of Breede River's Goudmyn Farm. Where: Western Cape When: 18-20 October 2014 Contact: +27 (0)23 626 3167 www.wineonriver.com
WIN 1 OF 5 BIG EASY ICED TEA HAMPERS VALUED AT R150 EACH. To enter complete the
following statement. Like Ernie Els, Big Easy Iced Tea has been developed and produced in_____. SMS “big easy” + your answer and full name to 45901 by 9 October 2014. T’s & C’s apply. Sms charged at R1.50
FORAGER
POPPED UP FORAGER is a new and sensational ‘pop-up-restaurant’, which means it will move around to various exciting venues and restaurants on a monthly basis. Each unique event will run for a limited and exclusive Resident chef Seline
time only.
van der Wat.
Pretoria was privileged to experience the launch of this innovative and novel concept at The Black Bamboo restaurant, on the 26th June. And that’s exactly what it is was - a full experience. The multiple course menu for each event will be planned in line with the chosen theme and each course will be paired with a wine from a top South African wine farm. Pretoria’s theme on the 26th June, was to embrace all five senses and to explore how we experience food using our five senses. Each meal had an exciting method in which guests had to eat the food. Before serving the entrée guests were instructed to blind-fold themselves and then attempt to eat the starter without having seen it. This was a thrilling introduction to the many more titillating events of the four more courses to follow. Chef Seline, Master Chef finalist and resident Chef of the FORAGER, had her guests playing with their food, wearing earplugs, sniffing dry ice and embarking on other extraordinary interactions with their food. FORAGER has definitely marked a new era for the restaurant industry; sensational, abstract, challenging existing dining preconceptions and limitations, an unforgettable experience from start to finish. For more info: helloforager@gmail.com | www.facebook.com/ ForagerEatingDesign
Clockwise: Forager's Senses menu, Brittany WesthorpePottow taking on the first dish of the evening, and Forager's 'I sea you' entrée.
A NEW ERA FOR THE RESTAURANT INDUSTRY; SENSATIONAL, ABSTRACT, CHALLENGING EXISTING DINING PRECONCEPTIONS AND LIMITATIONS
G IN JA 1 2 7
AFTERNOON TEA AT THE MOUNT NELSON
+27 (0) 21 419 0130 Mzoli's Place, NY115, Gugulethu, Cape Town Afternoon Tea at the Mount Nelson Hotel Area: Belmond Cuisine: British-inspired high tea with a South African twist Ambience: Tranquil +27 (0) 21 483 1737 76 Orange Street, Cape Town
DINE OUT Guide The GINJA Selection to dining out.
The Dog’s Bollocks Area: Gardens, The Dog’s Bollocks is a trendy and Cuisine: Hamburgers Ambience: No-frill diner, trendy and original +27 (0) 83 440 7843 6 Roodehek Street, Gardens, Cape Town
Pretoria PORT ELIZABETH Vovo Telo - Flagship Area: Richmond Hill Cuisine: Bakery Bistro Ambience: Relaxed and sophisticated +27 (0) 41 585 5606 Corner of Raleigh and Irvine Street, Richmond Hill, Port Elizabeth The Royal Delhi Area: Central Port Elizabeth Cuisine: Indian Ambience: Bright, comfy, family orientated +27 (0) 41 373 8216 10 Burgess Street, Port Elizabeth Ginger Restaurant Area: Port Elizabeth beachfront and 12 8 GI N J A
Shark Rock Pier Cuisine: Fresh seafood Ambience: Warm and welcoming +27 (0) 41 583 1229 Marine Drive, Port Elizabeth
CAPE TOWN The Test Kitchen Area: Old Biscuit Mill, Woodstock Cuisine: Latin American Ambience: Adventurous fine dining +27 (0) 21 447 2337 Old Biscuit Mill, 375 Albert Road, Woodstock, Cape Town Mzoli’s Place Area: Gugulethu Township Cuisine: Ultimate braai Ambience: A typical South African experience
Geet Indian Restaurant Area: Brooklyn Cuisine: Indian Ambience: Comfy and casual +27 (0) 12 460 3199 541 Fehrsen Str, Brooklyn, Pretoria Crawdaddy’s Area: Brooklyn Cuisine: Comfort food Ambience: Bustling, trendy atmosphere +27 (0) 12 460 0889 Brooklyn Piazza, Cnr. Middel & Dey Streets, Brooklyn, Pretoria Hillside Tavern Area: Hillside Cuisine: Steak House Ambience: Cosy environment
+27 (0) 12 348 5505 320 The Hillside Str., Lynnwood, Pretoria
Durban le Maurice Area: Umhlanga Rocks Cuisine: Mauritian and French Ambience: Comfy and casual +27 (0) 31 561 7606 9 McCausland Crescent, Umhlanga Rocks Craft Trattoria Area: Durban North Cuisine: Italian Ambience: Trendy, rustic +27 (0) 31 562 1951 35 Newport Ave, Durban North The Bike & Bean Area: Durban Beach Cuisine: Café Style Ambience: Creative design, casual and active +27 82 773 6870 290 Snell Parade, Durban Roma Revolving Area: Durban Beach Front
Cuisine: Italian Ambience: Rotating dining experience +27 (0) 31 337 6707 32nd Floor, Jhon Ross House, Margret Mncadi Avenue, Durban
Johannesburg Yamato Area: Sandton Cuisine: Sushi Ambience: Classy dining +27 (0) 11 268 0511 198 Oxford Rd, Sandton Coobs Area: Parkhurst Cuisine: Organic, free-range and home-cooked Ambience: Relaxed bistro setting +27 (0) 11 447 0710, 4th Ave, Johannesburg Cube Tasting Kitchen Area: North Park Town Cuisine: Tasting Menu Ambience: Unique dining experience, laid-back +27 (0) 82 422 8158 17 4th Ave, Johannesburg
Functions & Events Co-ordination Weddings • Corporate functions • Sporting events Gala dinners • Cocktail parties • Year end functions
Michelle Larkens +27 (0) 82 775 3998 • fabfunctionssa@gmail.com
Signature Floral & Event Design
VOVO TELO
Flowers |Fine Linen | Decor Design Draping | Lighting | Gazebos | Co-ordination
+27 (0) 82 441 6444 info@christabellas.co.za www.christabellas.co.za
peeler to get
best end
potato
LoiN
k nec dle mid eck n
LEG
Use a
chump
GINJA CHEAT SHEET ( part 2 )
thick rib
breast
small, even
NECK Scrag End Quality Mince Neck Chop
Pot Roast Pan Fry Braise/Grill
best end of neck Scrag End Quality Mince Neck Chop
slices of veggies for salads.
Pot Roast Pan Fry Braise/Grill
shoulder Whole Square Rolled Shank
Roast Roast Pot Roast
loin one cup
imp.
Flour Castor Sugar Brown Sugar Butter Sultanas/Raisins Currants Golden Syrup Uncooked Rice Grated Cheese
5oz 8oz 6oz 8oz 7oz 5oz 12oz 7oz 6oz
metric 140g 225g 170g 225g 200g 140g 340g 200g 170g
Loin Chop Medallion Rolled Loin Noisettes
Grill/Braise Roast Roast Pan Fry
chump Chops Joint Steaks
Grill/Braise Roast Pan Fry/Braise
breast Breast Joint Breast Riblets
leg
water Boiling
100 C 212 F
Freezing 0 C
Braise/Roast Braise/Pot Roast
32 F
= 1.76 Pints 1 Litre 1 Pint UK = 568 ml 1 Pint US = 16 fl oz
1fl oz 1ml 1 Cup
= 28.41 ml = 0.035 fl oz = 250 ml
Whole Leg Steaks Rolled Butterfly
Roast Grill Roast Roast
OGILVY CAPE TOWN 62784/E
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MARCO PAULO Ambience: Food:
Service:
The service was relaxed, but efficient. The food was great! Tucked away in the heart of the Mount Edgecombe country club district of Kwazulu Natal is where you will find Marco Paulo, world food bistro. Owners Paul Sheppard and “Billy” Franks
OVER
THE COALS
have managed to perfect the recipe for a vibey, relaxed restaurant offering top quality home-styled meals with the freshest produce which I may add, they source themselves. I settled for a wild mushroom risotto and for dessert, apple and ginger crumble served with calvados ice cream. It was one of those experiences where you are made to feel comfortable, an evening where you can enjoy unpretentious food
BY CHEF AND EDITOR JACQUI BROWN
and sip on your wine or a beer chatting to friends 'til the late hours of the night. Open from 12pm to 2.30pm for lunch, and from 6pm to 9.30pm for dinner, although
A lot can be said for the standard of
you are welcome to linger over a coffee
food and service in South Africa. The
and grappa. Closed Saturday lunch and
extremities between good and bad are
Sunday evening.
enough to give you whiplash and ensure a
Shop 3, Accord House, 2 Golf Course Drive,
hefty bill from your local Chiro! That’s why I
Mount Edgecombe.
have decided to do a monthly insert, “Over
+27 (0)31 502 2221
the coals”. My views and opinions are exactly that, mine. They are based on my
We would love to hear your experiences: reviews@ginjamedia.com
13 2 GI N J A
experience at the relevant establishments
TINTSWALO atlantic
that I travel to over the month and are for
Food:
all intent and purpose without prejudice.
Service:
My intentions are clear; no mincing of words
Ambience:
and what is served is discussed. You know what they say; if you can’t stand
To paint the picture when we arrived in
the heat, stay out of the kitchen!
Cape Town, it was absolutely freezing,
raining, I was irritated and not feeling too well due to Bronchitis which I had been trying desperately to ignore. To add insult to injury we hired a vehicle which needed a degree to drive let alone set a simple destination! We had invited friends to join us for dinner, truth be told at this point I was quite happy to leave my husband in the car and go find a warm quiet place to hide my head! None the less, upon arrival we were welcomed by Ryno (the GM on duty) and
Many people are of the belief that the ocean holds an infinite supply of seafood, but contrary to popular belief, the ocean, like many food sources, is finite and can only supply food for the billions of people on earth for a certain period of time. SASSI’s aim is to create the buying and selling of sustainably caught and farmed seafood to ensure that there is seafood, not only for today, but for future generations to come. As for being a consumer, you have every right to know what you are eating and, with helpful guides and instant response SMS assistance, you are always in the know.
GREEN - BEST CHOICE
a much needed pineapple cocktail. Once inside, my entire demeanour changed. The fires were crackling, the lodge screamed sublime comfort and opulence. Ryno showed us to our suite so that we may freshen up before our guests arrived. Each suite is individually themed to reflect picturesque and famous islands of the world, using silk and linen textures, gentle ocean colours and understated style. The suites have spacious well appointed en-suite bathrooms with under-floor heating which overlook the Atlantic, grand chandeliers, oversized beds and fire places which create warmth, grace and intimacy. Our guests arrived and were just as much in awe as we were. We started off with a trio of canapés in front of the fire and sipping red wine. Once we were done we were shown to our table and a five course fine dining menu. The chef created elegant dishes bursting with flavour and to top it all a gorgeous chocolate chilli fondant to finish the meal. Tintswalo has definitely set the bar with their attention to detail, personal service and ability to offer guests that little piece of heaven. They have made an indelible mark in my memory for five star dining and hospitality in Africa. They are as much gorgeous as they are delicious! Hout Bay, Cape Town +27 (0)11 300 8888 www.tintswalo.com
Anchovy Calamari (Squid) Horse Mackerel/ Maasbanker (midwater trawl)
Hottentot (line caught) Kob (farmed in SA on land) Monk Mussels Oysters
Rainbow Trout Sardines (South Africa) Snoek (South Africa) Tuna (pole caught ONLY) Yellowtail
The most sustainable choice from the healthiest and most well managed populations. These species can handle current fishing pressure, or are farmed in a manner that does not harm the environment.
ORANGE - THINK TWICE Abalone (farmed) African Sharptooth Catfish (farmed) Carpenter (line caught) East Coastz Spiny Lobster Geelbek/Cape Salmon (line caught) Hake (SA longline)
Kingklip Kob (farmed at sea or line caught) Ling (New Zealand Kingklip) Panga (line caught) Pangasius/Basa (farmed) Prawns Red Roman
Sole (East Coast) Tuna (local longline) West Coast Rock Lobster White Stumpnose (line caught) Yellowtail (locally farmed)
Exercise caution when choosing these, as they are either depleting as a result of overfishing and is unable to sustain the current pressure, or fishing/farming methods may be causing harm to the environment.
RED - DON’T BUY Black Musselcracker/ Poekskop Dagteraad Kob (trawl caught) Red Stumpnose/ Miss lucy Sharks (trawl caught) Skates and Rays
NO SALE SPECIES
Tuna (imported longline) Baardman/Belman Blacktail/Dassie Brindle Bass Bronze Bream Cape Stumpnose Galjoen Garrick King Fish Knife Jaw
Natal Stumpnose Natal Wrasse Potato Bass Red Steenbras River Snapper Seventy - four Spotted Grunter West Coast Steenbras White Musselcracker White Steenbras
Don’t buy these species, they are either from unsustainable populations, due to collapse and/or extreme environmental concerns and/or lack of management, or are illegal to buy or sell in South Africa. For more information please go to www.wwf.org.za/sassi or to find out if your fish is on the Green list, SMS the name of the fish to 079 499 8795.
RADIO HOUSE & GARDEN SHOW
Ginja magazine and Shave Paints and Decor blew the crowds away with their eye-catching vibrant kitchen-stand at the recent ECR House and Garden show in Durban. Chef Jacqui Brown also "wow"-ed the crowds at the Robertsons Spice Celebrity Chef Kitchen with two appearances.
TAKING A LOOK AT WHAT OUR CHEF HAS BEEN UP TO
OUT & ABOUT WITH CHEF JACQUI BROWN
EAST COAST
Mr Price Pro -
Coastal Living Bru Lifestyle show -
Ballito Cake Boss
Chef Jacqui Brown was one of the judges in the
Ballito Cake Boss at the recent lifestyle show doing the Durban Surf and Food scene proud. Chef Jacqui was in her finest judging action, lots of humour included for free, while having her cake too!
UMHLANGA WOMAN ACHIEVERS TALK
Chef Jacqui Brown shared her enthusiasm for life during the July breakfast with the Umhlanga Womens Achievers (UWA). Chef Jacqui shared the steps to her success, positive thinking and her attitude of not accepting any limits society may throw at you. A fabulous morning of networking and sharing was had by everyone involved.
DIRECTORY ordersa@jackblackbeer.com
Shave Paints
JESS FOORD FOUNDATION:
+27 (0)31 702 6315
Dr Kirkby, Russel
+27 (0)31 765 4559
www.shavepaints.co.za
Badsberg Red Muscadel
Family Physician
admin@jff.org.za
+27 (0)23 344 3021
+27 (0)33 342 0308
ACES BREWERY
www.danielas.co.za
www.acesbrew.com
Shongweni Brewery KITCHENAID AFRICA
+27 (0)82 497 6462
Fab Functions
+27 (0)21 555 0700
www.shongwenibrewery.co.za
BASSET BREWERY
+27 (0)82 775 3998
www.KitchenAid.eu
bassetbrew@gmail.com
fabfunctionssa@gmail.com
www.badsberg.co.za
SIMONSBERG Leafy Greens Café
www.simonsbergcheeselovers. com
Berzacks
FARM STALL TO
+27 (0)82 882 7300
+27 (0)11 334 7634
FARM STALL
www.leafygreens.co.za
www.berzacks.co.za
+27 (0)21 514 3910
Big Easy Iced Tea &
STANDAEVEN BREWERY
+27 (0)860 10 50 50
Le Sel @ The Cradle
www.thestandeavenbrewery.
www.mapstudio.co.za
+27 (0)11 659 1622
co.za
www.thecradle.co.za
Lemonade
The Really Interesting Food
Tel: +27 (0)21 886 8842
Fleur De Cap
info@chillbev.co.za
+27 (0)21 809 8025
Lucky Star
Company
www.fleurducap.co.za
www.luckystar.co.za
+27 (0)21 876 2009
Chocolate Block
Forager
Maropeng Botique Hotel
+27 (0)21 876 3320
helloforager@gmail.com
& Visitors Centre
www.thereallyinterestingfood
Boekenhoutskloof | The
company.com
Hotel +27 (0)14 577 9100
THE REAL MEAL REVOLUTION
Forum Homini | Roots
Centre +27 (0)14 577 9000
www.realmealrevolution.com
CAPE WINE MAKERS GUILD
+27 (0)11 668 7000
www.maropeng.co.za
www.webtickets.co.za
www.forumhomini.com
www.boekenhoutskloof.co.za
Tintswalo Atlantic Mvelo Air
+27 (0)11 300 8888
Gateway Health
+27 (0)31 564 0613
www.tintswalo.com
Checkers
+27 (0)31 566 5517
www.mveloair.co.za
0800 010709
www.gatewayhealth.co.za
johlene@gc-com.co.za
www.checkers.co.za Ginja Shop Online Complete Living
TSOGO SUN NOMU
Jeera: +27 (0)31 314 7878
www.nomushop.co.za
www.tsogosun.com
www.ginjashop.com RAW FURNITURE
Valpré
(SA) Dietician
HARVEY’S
+27 (0)82 336 2440
+27 (0)86 011 2526
+ 27 (0)72 670 3544
+27 (0)31 561 4977
dbnrawfurniture@gmail.com
www.valpre.co.za
www.completeliving.co.za
www.harveysrestaurant.co.za RIEDEL (Grand Cru Glassware)
Wart & Fish (TINA)
DANIELA DECADENT DELIGHTS
JACK BLACK BREWERY
+27 (0) 73 304 7201
+27 (0)82 852 3688
+27 (0)860 266 266 (bon bon)
+27 (0)21 447 4151
www.reciprocal.co.za
info@wartandfish.co.za
Stephanie Joyner RD
Looking for Foie Gras, Persian Salt, Yuzu zest, Chocolate Fondue pots, Sherry vinegars, organic Karoo garlic plaits, spices to infuse your Gin? Look no further – food shopping heaven has arrived in Franschhoek.
Food Shopping Heaven Arrives In Franschhoek
With a passion for food and travel, Andrea Rutherford, owner of The Really Interesing Food Company has combined her two loves. Andrea travels both locally and internationally sourcing interesting produce for her newly opened Franschhoek shop as well as her online shop. With a large variety of goods varying from the El Bulli/ Texturas range used by chefs such as Margot Janse of Le Quartier Francais, Ryan Smith from Ryans Kitchen, natural syrups, candied flowers, at Majeka House, Stellenbosch, Peugeot nutmeg grinders, exotic spices from all over the world, French La Perruche cubed sugars from Beghin Say, Seaweed, pates and confits available, this is the new gem in South Africa’s Food Capital. Situated on the Franschhoek Main Road at Huguenot Square, the shop is open daily from 9h30 – 17h00. Wander in and enjoy a coffee while browsing through the large selection of delights. For more info: Call 021 876 2009 or mail sales@ thereallyinterestingfoodcompany.com. Shop online at www.thereallyinterestingfoodcompany.com. TRIFCO deliver to your door.
G IN JA | ADVERTORIAL
BRINGING STRONG PERSONALITY BACK TO THE CHEESEBOARD Now there’s a blue for every mood. Simonsberg, the makers of fine cheese, launches Blaauwberg, a British inspired blue cheese with a strong, gutsy flavour. This bold new addition extends the current range of the Danish style Creamy Blue and the Italian style Simonzola, offering consumers a range of mild-mannered to strong blue cheeses. www.simonsbergcheeselovers.com
The masters of fine cheese
RECIPE INDEX A
H
Apple Berry Crumble 105 Avocado Mask 73
Homemade Mayonnaise 121 Honey Mask 73
B
I
Pin Wheel Pizza Pops 118
Baked Garlic and Thyme Camembert 48 Berry Pops 122 Brown Sugar Exfoliator 73
Irish Beef Stew with Guinness and Paprika 102
R
C Chicken Nugget Skewers 122 Cinnamon Butter Biscuits 67 Classic Cheesecake wrapped in Sponge 20 Courgette Noodles 42 Crunchy Tomato and Mozzarella Tower 112
J Jen and Stef’s Prickly Pair Reduction 60 Jerusalem Artichoke Purée 30 Jerusalem Artichoke Soup 30
K Kiddies Basil Pesto 121
L Lime and Sumac Rump Skewers 42
D Deep Fried Goat's Cheese Balls, Beetroot and Fresh Greens 16
G Goat's Cheese and Pecan Nut Salad 26 Grilled New York Strip Steaks with Chimichurri Sauce 52
M Marinated Feta 49 Millionaire Curry 79 Mini Salmon Steak Cakes, with Yoghurt Dressing and Cucumber Salsa 70
Oven Roasted Jerusalem Artichoke Chips 33
P
Roasted Butternut, Orange and Apricot Sumptuous Soup 16 Rooibos and White Chocolate Macaroons 56 Rustic Gluten Free Bread 16
S Sarmies 118 Sherry Shellfish Soup with Kalahari Truffles 50 Spicy Roasted Tomato and Red Pepper Soup 20 Strawberry Smoothie Mask 73 Strawberry Tartlet with Butter Biscuit Shell 67
V Vanilla and Ginger Infused Cherry Compote 20 Vanilla Homemade Ice-Cream 23
O Oh So Simple Pea Soup 19
16
42
56
G IN JA 1 3 9
Jamie Oliver Recycled Glass Carafe * Jamie Oliver Recycled Glass Sets * Jamie Olivier Terracotta Pitchers * Jamie Olivier Terracotta Oil Bottles * Jamie Oliver Terracotta Oven Dishes * Jamie Olivier Terracotta Bowls * Jamie Oliver Vintage Cutlery Sets * Jamie Oliver Pestle and Mortar Sets* Jamie Oliver Rib Runners & Placemats*
“Every home should have a good set of cookware, serveware, tableware and utensils. All of the products in these ranges are the kind of thing I use in my own home. Whether you’re after everyday gear or something a bit special, we’re sure to have the products for you.” Jamie Oliver
Available at Boardmans, all leading homeware stores and www.ginjashop.com • Contact Berzacks on 011-3347634 or appliances@berzacks.co.za