GINJA Food & Lifestyle Magazine Aug Sep '14

back to our roots CELEBRATING AND

HERITAGE

WOMEN

over 30 recipes wake up

honey treat your skin inside and out

AUGUST/SEPTEMBER 2014 South Africa R45.00 (incl.VAT) Other Countries R39.47 (excl. VAT) www.ginjafood.com

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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

GI N J A

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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G IN JA

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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)

G IN JA

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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

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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

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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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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

48

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.

50

GI N J A | FOOD

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

54

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

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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

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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.

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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,

and blood pressure medications leak potassium and

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important nutrients.

reduced blood levels of vitamins A, D and K; aspirin

Omnium is the ultimate in

may increase Iron requirements

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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

75

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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GI N J A | DRINKS

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

WHY CHANGE WHAT NATURE HAS PERFECTED? Water contained within a plant. It’s the most natural thing in the world.

That’s why we’ve introduced the PlantBottle TM from Valprè ® – a PET bottle made from up to 30% plant material.

It’s inspired by nature for a better tomorrow, because at Valprè ® everything we do is for tomorrow.

Valprè® and the Valprè® Urn Device are registered trademarks of The Coca-Cola Company© 2014.

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