GINJA Food & Lifestyle Magazine Apr '14

FEBRUARY APRIL 20142014

772307 224007 224007 9 9772307

13006

14009

South Africa R30.00 (incl.VAT) Other Countries R26.32 (excl. VAT) www.ginjafood.com

over

R 50 000

worth o f prizes to be w on !

easy Italian cuisine Midlands meander • andy allen • sa cheese VALENTINES BAKING •• DINNER IN THE SKY • VANCOUVER ISLAND • QUEEN OF festival TARTS

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 from Boardmans, all leading homeware stores and www.ginjafood.com • Contact Berzacks on 011-3347634 or appliances@berzacks.co.za

Introducing the graffiti street space with top artist Sirium1 from complexgraffiti transforming FAB fridges into new works of art for charity.

MADE IN ITALY

PREMIUM QUALITY AND DESIGN

National Call Centre 0860 102 984

29

Contents COVER feature 45 Easy Italian Cuisine: You don’t need to be an Italian to cook Italian

Food 11 Harveys at Winchester Mansions: Celebrating their region’s generous offerings 13 Add an Avocado:

Turning simple meals into dazzling dishes

17 Von Geusau: The finest chocolate in the luxury chocolate market in South Africa 18 Taste of Cape Town:

Where foodies flourish, chefs shine and pop-ups set trends.

45

23 Food Jamming: Jade de Waal spreads her good food and cheer

12

29 Cheese Festival: An award winning show not to be missed 38 Fordoun: Relax and enjy their heavenly spa, hotel and restaurant 59 Andy Allen: 2012 MasterChef winner talks The Next Element 67 McCormicks Flavours and Food Trends for 2014: Fiery and Fragrant flavours to try this year.

18 6

GI NJA f o o d m agazi n e

Drinks 12 Join the band wagon: Nuy Valley Festival 2014 promises non stop food and fun 40 Heaven on Earth: Wine and chocolate pairing, the ultimate decadence

68

42 Waterkloof Estate: Creating South Africa’s first ever 100% sustainable farm

Travel Local

59

Editor Jacqui Brown press@ginjamedia.com 071 612 0056 Sub-editor HEATHER SKINNER heather@ginjamedia.com 074 898 9747 Sub-editor Sherilee Maass sherilee@ginjamedia.com

68 A taste of the Midlands:

SALES NICKY MEARS nicky@ginjamedia.com 082 927 5408

Travel Abroad

Marketing Maggi van Rhyn maggi@ginjamedia.com 083 857 2731

Taking a meander through KZN’s culinary and crafty delights

80 Exploring the Hague: Unveiling the Grand Old Lady of Dutch cities

junior chef 96 Bake with Josh: Taking his love of cooking and paying it forward

Giveaways 08 Subscribe and win:

A luxury 3 night stay for 4 people at the beautiful Windmills Resort in Nottingham Road

SENIOR Designer ROSE COLLINGWOOD design@ginjamedia.com Designer jaco oosthuyzen jaco@ginjamedia.com Contact us 031 563 0054 Mail us P O Box 20111 Durban North, 4016 www.ginjafood.com

78 Subscribe and win:

A two night stay in Hartford house in KZN

10 Staub Easter Hamper:

The perfect addition to your kitchen cupboard

12 Nuy Valley Feast 2014: Join the band wagon and win 1 of 4 hampers 17 Von Geusau Chocolate:

SEE WHAT’S HAPPENING ONLINE!

Win 1 of 6 luxury chocolate hampers

13

22 Boekenhoutskloof Wines:

12 Chocolate Block wine hampers to be won

27 Jam with Jade:

Join the party and win a food jam session with Jade

28 Beyers Chocolate: 12 decedent chocolate hampers to be won 34 A Magnitude of Cheese:

SCAN ME!

4 double tickets to SA Cheese Festival up for grabs

41 Heaven on Earth: 12 Creation Wine & Delectable Chocolate Hampers to be won 103 Win with Josh Thirion:

Share your favourite recipe for a chance to win

GI NJA f o o d m agazi n e

www.facebook.com/ginjaFood www.twitter.com/ginjaFood www.pinterest.com/ginjaFood

7

I ll u s t r a

tion: Jac o oO

sth

uy ze

n

s e t o N s r o t E di ยบ11 A P R IL IS SU E N

“A tavola non si invecchia.”

Translated

“at the table with good friends and family you do not become old.”

On a recent visit to Vietri Sul Mare in

learning this family’s kitchen secrets and

Southern Italy, my husband and I set off

ancient traditions.

in search of dinner. Now before I indulge

like “Scialatielli”, pasta with seafood;

you in my not so hostile kitchen takeover

“Parmigiana

that evening, I need to give you a little

eggplants with tomatoes and mozzarella

history on the town itself.

cheese; “torta caprese” a soft cake with

di

With typical dishes melanzane”,

fried

almonds and chocolate.

Located just north of Salerno along the Amalfi Coast, this seaside hamlet

The rite of passage for this family is being

contains enough pottery to outfit every

handed the key to the sidewalk restaurant

home in southern Italy, and then some!

to carry on their family traditions. Note to the wise; the Campani region also boasts

Fire-glazed and brightly painted with

an antique tradition in wine making. To

Througout the world, Easter is a time for

sunny images of everyday life, thousands

the delicate palette it has been known

family and traditions, what better time to

of items are crammed into the small

to strip paint from the walls!

share the world’s most iconic country for

shops along the two or three main streets

family and feast – Italy.

that make up the town. Buildings display

So this month, we share with you traditions

embedded mosaics or painted scenes

throughout the world, a few trade secrets

This hot-blooded country serves up plate

on their walls. Many of the shop exteriors

after plate of simple, well-rounded dishes.

are covered in ceramic façade, like

They are masters with the eggplant. And

wallpaper murals.

they have blessed us all with the greatest way to use boudoir biscuits: tiramisu. But

Ok, so back to my not so hostile kitchen

it’s not just the actual food that makes

invasion. We were drawn into a sidewalk

Italy a food-lover’s paradise. It’s the way

pizzeria – Angolo Dei Sapori.

they think about their food that sets them

into what must be one of the smallest

apart from the rest.

kitchens I’ve ever seen, I was soon

Coaxed

GI NJA f o o d m agazi n e

and an indulgence or two. I hope you enjoy the journey as much as I did.

Yours in food

Jacqui Brown 9

Valued

a

R12 500t

subscribe AND WIN! Subscribe to GINJA The Food Magazine for 12 editions and stand a chance to

Win A three night stay for four at THE WINDMILLS RESORT. Luxury accommodation for 4 | Daily breakfast and dinner | Afternoon game drive

We’re dedicated to ensuring you enjoy the very best while at The

Resort really is the perfect venue for your wedding, corporate function

Windmills Resort. Nestled in the heart of the KwaZulu-Natal Midlands,

or well deserved break, with 30 King Size rooms and 9 Self Catering

with easy access from the N3, our peaceful surroundings, warm

lodges, The Windmills Resort has everything you need for a perfect

hospitality, endless activities and fabulous food means The Windmills

stay. www.thewindmills.co.za | 033 266 6965

10

GI NJA f o o d m agazi n e

GREAT REASONS TO SUBSCRIBE A years worth of magazines for just R324 - saving 10% on the cover price • loads of monthly prizes to be won • loads of new recipes

4 EASY WAYS TO SUBSCRIBE: CALL:

031 563 0054

order online:

www.ginjafood.com

EMAIL:

subscriptions@ginjamedia.com

POST:

Ginja Food, P O Box 20111, Durban North, 4016

WIN !

1 of 6 Sta ub Hampe rs valued at R150 each ,

simply foll ow @KitchenP assion + @G injaFood & tweet #W inStaub bef ore 23 April 2 014.

With a wide assortment of interesting presentation pieces in dynamic colors, Staub cookware easily moves from the kitchen to the table at home and in the finest restaurants worldwide - a testimony to their quality and endearing beauty. Today the stork of Alsace is a symbol of Staub heritage that distinguishes Staub products. All Staub products continue to be manufactured in France and are available worldwide. Combining functional design, exceptional quality and elegant presentation. Ceramic cookware complements cast iron as a lighter and more cost effective oven-to-table alternative. www.kitchenpassion.co.za | Sandton City 011 784 0377 | Lynwood Bridge 012 348 5887

Harveys

is a tranquil oasis from the pace of city life.

believes the perfect dish should be simple and

Encircled by palm trees and water fountains, it

well presented.

makes the perfect setting for a romantic dinner under the stars. Guests can treat themselves

Harveys at Winchester Mansions’ Grapes,

to Jazz brunches, held every Sunday, in the

Gourmet and Gallery evenings, have recently

courtyard and can enjoy the musical delight of

been rebranded to ‘3G’ evenings. The Cape is

a live jazz band. Furthermore, guests can enjoy

rich in exquisite wines, exceptional cuisine and

scrumptious breakfasts, lunches or dinners on

outstanding art. What better way to celebrate

the whimsical terrace.

this than by combining all three in one night?

With a myriad of experience to his name,

Hosted each month at R345.00 per person, the

from working at Michelin Star restaurants in

3G evenings commence with an art exhibition

Europe, onboard a cruise ship and at gourmet

by a local artist and builds up to a delectable

festivals around the globe to feeding troops

five course meal, inclusive of a glass of wine

in the German Army and contributing to

per course. Each month boasts wine from a

spots on the Atlantic Seaboard. Stylish furniture

the excellent culinary status at Bosman’s

different Cape wine farm – a delight for all

as well as modern technology lighting sets

Restaurant at the Grande Roche Hotel,

wine enthusiasts. August will see something

the mood for the vivacious ambiance in the

Jochen Riedel has certainly brought a unique

slightly different as guests are invited to enjoy a

bar. Rich wooden finishes, bronzed mirrors

offering to the table as executive chef at

Hops, Gourmet and Gallery evening.

and coloured parquet flooring were tastefully

Harveys.

at Winchester Mansions

S

et against the backdrop of Table Mountain and overlooking the swell of the Atlantic,

Harveys at Winchester Mansions’ location and its elegant yet relaxed atmosphere are enjoyed by locals and internationals alike.

Bistro by day and restaurant by night, Harveys offers guests South African cuisine with a European twist. Harveys bar area underwent a revamp in 2011 and is one of the trendiest

To make bookings or for further information,

integrated to create a more stylish, spacious and modern bar

His cooking style is influenced by his vast

contact +27 21 434 2351 or email harveys@

with an utterly luxurious feel while retaining its

interactions with people and their unique

winchester.co.za

signature classic elegance.

cultures during his travels. “As I have been in this profession for a while, my style of cooking

Winchester Mansions’ beautifully colonnaded

evolved with the experience I gained while

courtyard, built in the style of an Italian piazza,

learning about other cultures,” says Riedel, who GI NJA f o o d m agazi n e

13

WIN !

1 of 4 Nuy Vall

ey hampers ets to the Nuy Valley Feast 2014.

+ double tick

Simply like “Nuy

-Valley-Feast” + facebook. Post “(your town) joins the band wagon @N uyValley-Feast” on GinjaFood’s wal l before 23 Apri l 2014.

“GinjaFood” on

Join the band wagon at Nuy Valley Feast 2014

T

he Nuy Valley, a celebrated wine and olive region located halfway between Worcester and Robertson, is celebrating its 6th annual harvest festival on 10 May 2014. Festivities will be hosted at the four Nuy Valley estates; Leipzig Country House, Nuy Winery, Willow Creek Olive Estate and Conradie Family Vineyards, and patrons will be treated to wagon and tractor rides available for safe travelling between the different venues.

The Nuy Valley Feast promises a laid-back country weekend kicking off with a performance by Jak de 14

Priester the evening of 9 May 2014.

This is followed by a wide variety of fun activities including wine and olive tastings, farm markets, fun walks along vineyard trails, a vineyard trail run as well as oldschool tractor and wagon rides.

All venues will provide live music, award winning local wines and olive products, exotic cuisine and much, much more. For the adventurous, camping facilities will be available at Conradie Family Vineyards.

Entry fee is R40 per person, per day and kids under 16 years enter for GI NJA f o o d m agazi n e

free. Wine glasses are for sale at R20 per glass, and both tickets and glasses can be purchased at any of the four estates Join the conversation Facebook https://www.facebook. com/pages/Nuy-ValleyFeast/237583413000649 Contact info For more information please visit www.nuyvalleyfeast.co.za or phone Anne-Marie Redelinghuys at 084 585 5557 or e-mail at info@ nuyvalleyfeast.co.za

Warm Winter spinach salad with aVo

g i v e fa m i ly fav o u r ite me als a mak eov er !

GI NJA f o o d m agazi n e

15

chicken curry with avo sambal 16

GI NJA f o o d m agazi n e

‘What’s for supper?’ the one question all working moms and dads dread. Between making breakfast, beating the school bell, beating the traffic, pleasing the boss, pleasing your co-workers, making your daughter’s ballet class, catching your son’s cricket game, conquering your kids’ maths homework, feeding the dog… it’s hard to find the time to constantly dream up dazzling new dishes that will make everybody happy.

Why not look to your family’s favourite meals for inspiration instead, and jazz them up with a little green goodness using avos? That’s right, it’s so easy to transform those everyday favourites into something special just by adding an avo…or two or three!

For many of us, those favourite meals are born out of the traditional South African dishes our families have enjoyed for generations. But that doesn’t mean they can’t be brought smack bang into the 21st century and dressed up with a few melt-in-your-mouth slices of fresh avo here and a swirl of zesty guacamole there.

Diced avo in a traditional tomato and onion sambal helps cool off even the hottest Durban curry; slivers of avo on cold pickled fish makes for a refreshing take on this Cape Malay staple; and chopped avo mixed with mango atchar takes bunny chow and pap dishes to delicious new heights.

mashed avo, or pasta with pesto and chunks of feta and fresh avo make for filling, tasty veg dinners.

Avos are no stranger to the South African braai, so it’s hardly surprising they pair so perfectly with meat. Traditional T-bones and chips, Karoo lamb chops and ostrich steaks from the heart of Oudtshoorn are simply heavenly when topped

Many hand-me-down recipes call for large quantities of fatty ingredients in their sauces and gravies. Isn’t it good to know avos offer a healthier, natural alternative? Chicken schnitzel is so much more appetising when topped with mashed fresh

with well-seasoned slices of avo, fresh microgreens and a drizzle of balsamic reduction. That’s not to mention the creamy deliciousness avos impart when tucked inside beefy boerie rolls; chicken and beef shawarmas; and juicy beef and

avo and lashings of lemon juice than when smothered under a mountain of fatty sauce!

Now’s the perfect time to give your family meals a makeover, as

chicken burgers.

the local avo season has started. Look out for the green-skinned cultivars Fuerte, Pinkerton and Ryan from March to August, or

Meat-free Mondays have never been easier: avos are ideal in vegetarian dishes as they’re incredibly versatile and add oodles of flavour. Baked potatoes topped with low fat cream cheese and

the gorgeously nutty-flavoured dark-skinned Hass from June to November.

GI NJA f o o d m agazi n e

17

generous dollop of low fat cream cheese. Then mash your avo, add seasoning, a dash of lemon juice and a drizzle of olive oil.

Pop this on top of the cream cheese and top with micro herbs, sprouts and seeds.

Warm Winter Spinach Salad with Avo. Tired of heavy winter stews, but still want something warm and comforting?

This dish is perfect for brunch or a Sunday night supper. Add chunky avo pieces to a spinach salad of baby leaves, quartered boiled eggs, sautéed asparagus, crispy bacon or pancetta and parmesan shavings. Finish it off with a delightful dressing of 1 teaspoon of Dijon mustard, 2 tablespoons of cider vinegar and 4 tablespoons of olive oil. Add all ingredients to a screw-top jar, shake and pour over.

Blokes’ Steak with Avo Guacamole and Biltong.

Make your steak Michelin Star worthy with a fresh avo topping.

Mash two or three avos with lime juice, finely chopped spring onions, a deseeded chopped tomato, one clove of chopped garlic and a few splashes of Tabasco sauce. Add a few dollops to your grilled steak and top with biltong shavings. Serve with onion rings and a little extra guacamole for dipping.

Chicken Panini with Avo ‘Mayo’. Replace your mayonnaise with creamy avonnaise! Whizz one avo in a blender until smooth, drizzle about 50ml of olive oil through the feeder, followed by two tablespoons of lemon juice. Mix into shredded cooked chicken, season with salt and pepper and spread

Add an Avo… or two or three to your everyday meals!

Chicken Curry with Avo Sambal. What is chicken curry without a sassy sambal on the side? Add diced avo and chopped fresh coriander to your traditional chopped tomato and

generously on Panini bread.

Pasta with Avo, Fillet, Pine Nuts and Chilli. Toss strips of grilled fillet and slices of avo with warm pasta, garnish with toasted pine nuts and a touch of chilli. Serve warm with parmesan shavings for a quick mid-week dinner.

onion and toasted coconut for a touch of the exotic.

Go on, add some zing to your supper; add an avo!

Baked Spud with Glamorous Avo Topping. Add a

Facebook www.facebook.com/iloveavocadoSA and follow us on

zesty mashed avo topping to your baked potato for a substantial

For more avolicious recipes visit www.avocado.co.za, like us on Twitter @iloveavos

dinner, no meat needed. Simply slit your spud open and add a 18

GI NJA f o o d m agazi n e

WIN !

1 of 6 V on Geusa u Chocolat e hamp e r s valued at R400 each, simply

follow @v ongeusa uchocs + @Ginja Food and tweet #WinVon GeusauC hocolate s before 2 3 April 2 014.

Von Geusau Chocolates was started in a

the world keep the team very busy. A

beautiful cottage in Greyton, a fairy-tale

particularly successful partnership is that

village set in the heart of the Overberg.

with Waterford Wines, where the pairing

They

couvertures

of chocolate and wine has been mastered

from Belgium and France and blend

each offering an extra dimension to the

an innovative array of exotic liqueurs,

other. A similarly happy pairing happens

nuts and flavours, to create the most

with the von Geusau Chocolates and fine

sublime taste sensations. Which are

single malt whiskys.

import

the

best

found in leading hotels and delicatessens countrywide.

The chocolate shop is at the The Oak & Vigne Cafe, Greyton

Owner

Richard

van

Geusau

prides

himself in their fine quality and reliable service. Their business extends into the private, corporate, hospitality and retail sectors, while requests from around

Von Geusau Chocolates: 028 254 9100 | www.vgchocolate.co.za

TASTE OF CAPE TOWN Where Foodies flourish, Chefs shine and pop-ups set trends.

20

GI NJA f o o d m agazi n e

C

offee cocoa ribs, cured Blesbok and Memories of a Sweet Shop are some of the signature dishes and interesting morsels making their way onto the adventurous palates of festival goers this year. Pick n Pay and Taste of Cape Town are proud to present the city’s trendy, interesting, much-loved, and traditional restaurants, along with their genius chefs.

Held at the Green Point Cricket Club, the region’s most celebrated carnival of the senses will run from 3-6 April 2014.

“We’re very happy to continue the trend of keeping ticket prices the same as the last 6 years.” says Festival Director Justine Drake.

Drake is also excited to grow the pop-up restaurant feature at the show, with seven restaurants and their chefs showcasing their masterpieces.

“It brings with it a very adventurous way to enjoy the diversity of tastes Cape Town is known for.” Joining the pop-up line up for a second year is 96 Winery Road with Chef Natasha Wray, Makaron Restaurant at Majeka House with Chef Tanja Kruger and Chef Stéfan Marais representing Societi Bistro and Jonkershuis on Groot Constantia Wine Estate. New to the festival are Burrata Restaurant with Chef Annemarie Steenkamp, Jordan Restaurant with Chef George Jardine and Ernie Els Winery Restaurant with Chef Amelia Hanekom. No strangers to the festival, La Mouette with Chef Henry Vigar, returns.

In addition to the pop-ups, the eight restaurants chosen to represent the spectrum of tastes of the Mother City dish up their signature creations in starter sized portions. The restaurants include favourites from last year Il Leone Mastrantonio with Chef Daniel Toledo, Jewel of India with Chef Anil Panwar, Azure Restaurant at The Twelve Apostles Hotel and Spa with Chef Christo Pretorius. The energetic team at Beefcakes Burger Bar with Chef Wonderful Ndhlovu also returns.

Debuts at the festival include Camissa Brasserie at The Table Bay Hotel with Chefs Jocelyn Myers-Adams and Jason Franco, Cosecha Restaurant at Noble Hill Chef Maryna Frederiksen and Longridge Restaurant with Chef Bruce Von Pressentin.

GI NJA f o o d m agazi n e

“With so much to enjoy, guests simply can’t let go, returning several times over the four days to savour it all,” says Drake.

Other culinary highlights include: Robertsons Butcher Block in association with The Big Green Egg: A gastro theatre dedicated to all things meaty. Chef Craig Elliott collaborates with local butchers to harness Robertsons 90 years of sourcing and blending spices. All dishes will be prepared in The Big Green Egg, which rethinks the South African braai, uses the ancient clay cooking technique ‘Kamado’.

Consol Mixology Theatre: Know your cobbler from your fizz, your crusta from your grog? This interactive theatre 21

22

GI NJA f o o d m agazi n e

lifts the lid on creative cocktails. .

Simply Asia and Singha Beer Experience: Enjoy an authentic Thai dining experience partnered with Singha beer.

Lindt Al Fresco! Luxurious, with a hint of the forbidden - nothing stirs the senses quite like Swiss chocolate. Lindt’s Master Chocolatiers from the Cape Town Chocolate Studio create fresh Lindor truffles and pralines by hand to enjoy along with Lindt Hot Chocolate in the alfresco dining area. The Lindt shop will have decadent goodies from their Excellence and Creation ranges on sale, to satisfy the craving on the go.

Food Market hand-picked artisanal producers, premium drink brands and award-winning wineries in the laid back atmosphere of a boutique food market.

See what all the hype is about The Creamery with their quirky ice cream or indulge in wicked sweet things from The Queen of Tarts. Curds and Whey brings their dairy products from Durbanville.

Enjoy charcuterie from Cape Mountain, Original Iced Cocktails, Mitchells Seafront Brewery and wineries near and far. Dip into pesto, munch on gourmet cheese and stock up your pantry.

Pick n Pay Chef’s Theatre gives visitors a unique opportunity to see the city’s top chefs in action – featuring demos, culinary challenges, entertaining tutorials and enlightening Q & A sessions.

The faces behind the award winning Fresh Living magazine will also be making appearances.

Pick n Pay Wine & Canapé Experience is an interactive area where visitors learn how to create simple, stylish canapés to pair with wine.

2oceansvibe Media and Jack

Daniels once again team up to create a vibey cocktail bar where visitors can meet their favourite 2oceansvibe presenters, enjoy Jack Daniels cocktails and listen in on live broadcasts. ‘Me and Mr. Brown’ will also be performing in this rocking tent.

Cape Town Angels Benefit Stage: An eclectic group of performers create toe tapping vibes. The Cape Town Angels bring a line-up of performers including Two Minute Puzzle, The Motherland, Saalim Ismail, Elton Goslet and Princess Pop. The College of Magic waves their wand and mentalist Bryan Miles will leave visitors wondering.

(malt, wine and soft drinks) in a private clubhouse and includes a Taste of Cape Town gift. Kids under 12 enter free of charge.

All tickets can be bought online from www.itickets.co.za or by calling ITickets on 0861 000 291 as well as Pick n Pay Tickets www.pnptickets.co.za or call 0861 000 858.

For updates on the festival line-up, news on chefs and their dishes, stay in touch on Facebook www.facebook.com/ tasteofcapetown or Twitter: @tasteofCT or visit www.tasteofcapetown.com

Party Tots Kids Zone for the little Taste fans: Party Tots will be keeping the little ones entertained in a secure area with adult supervision. From jumping castles, kick bikes and the worm tunnel, to a ball pond and obstacle course. This area is open for the Saturday and Sunday afternoon sessions during the festival.

Culinary currency: The South African Gold Coin Exchange is the official sponsor of the festival currency, Scoins. Festival visitors use these Scoins to purchase dishes and drinks from exhibitors and bars. Each Taste of Cape Town Scoin is worth R5 and prices range from 4 to 8 Scoins per dish.

Standard R80 Tickets (R100 at the door) include entrance to the festival and tasting glass. Premium R180 Tickets (R200 at the door) include entrance to the festival, a tasting glass and R100 Festival Scoins. Tickets for the Taste Clubhouse Experience by DStv are R685 and include fast track entrance to the festival, tasting glass, R150 Festival Scoins and complimentary bar service

GI NJA f o o d m agazi n e

23

WIN !

oof kenhoutskl 1 of 12 Boe 400 alued at R hampers v outskloof” like “Boekenh y pl m si , each st . Po ” on facebook + “GinjaFood olate Block, tskloof Choc @Boekenhou keep” on h secrets to the wine wit wall before GinjaFood’s 23 April 2014

This vintage shows massive floral perfume with underlying redcurrant, cedar, black pepper, coriander spice and hints of Turkish Delight. The macerated red fruit carries through onto a palate layered with marzipan, minerals and a superb velvety structure. Textured, composed and seamless in style.

021 876 3320 | info@boekenhoutskloof.co.za www.boekenhoutskloof.co.za

de W aal with J ade Jade initially caught the attention of television viewers nationwide with her lively personality, quirky looks, delicious food‌and outragous accent as a contestant in the first season of MasterChef South Africa. This dynamo is more than a reality TV wannabe – she is that rare and winning combination of personality and skill that makes a true celebrity chef.

Photograph: Dewald Brand

SPAGHETTI à LA MIFUNO

26

GI NJA f o o d m agazi n e

Growing up in a family

Each chapter revisits on of these jams,

that shares her love of food, Jade found

with special themes and is lavishly

strong food influences from her mom,

illustrated with stories, photographs and

grandmothers and aunt. In November

typography reflecting the events.

2012, in collaboration with her aunt, Sonia Cobano, Jade published her first

Over the past two years Food Jams has

book ‘Luscious Vegetarian’ which went

grown into a business that encompasses

on to win the Gourmand Award for the

all of Jade’s food related projects, from

‘Best Vegetarian Cook Book in South

stalls at markets, food inspired art

Africa’

installations and exhibitions, online video cooking tutorials, cook books and all

With her love of good food and a passion

sorts of food related content.

was my staple food during my student days since it requires almost no cooking at all if you have some leftover spaghetti.

Serves 4 • 500 g cooked spaghetti • 300 g spinach or marog, washed and stemmed • 4 tomatoes, diced • 1 cup (250 ml) cream • 1 red chilli, finely chopped • salt and freshly ground black pepper • grated Parmesan cheese, for serving

1. Combine all the ingredients in a

for feeding people; she soon developed an understanding of the role that food

One can only imagine the endless

microwaveable bag or container and

plays in bringing people together. On the

contributions that this fresh,

microwave for 2 minutes on high.

4th February 2010 Jade invited a number

extraordinary and talented young woman

2. Alternatively, divide the portions

of friends over to try out new recipes and

is going to make to the foodies of South

get to know each other – showing them

Africa and across the world! With her

how preparing a good meal can be just

dreams to open a chef’s school for young

as fun as eating it – And so Food Jams

South Africans who want to learn how to

was born.

be professional chefs without having to pay for the studies, she launched Food

Food Jams are social gatherings in

Jams in collaboration with 5 secondary

which eating food is only half the fun.

education schools across Cape Town

Participants are paired up, preferably

last month and will travel to Morocco

strangers, and each team is given a

in June to start an exchange between

portion of the meal to prepare and

South African chefs and chefs from other

invited to follow the recipe, although

African countries.

participants are usually encouraged to improvise.

In 2013; Human & Rousseau published Jades’ first standalone cookbook, ‘Food Jamming with Jade’. The book is based on her increasingly popular and always sold-out pop-up Food Jam Sessions.

SPAGHETTI à LA MIFUNO Driving on a highway in Cape Town, I once saw the horizon turning into a giant bowl of spaghetti held by a pretty woman on a billboard – the Fatti’s & Moni’s face of spaghetti in South Africa. This recipe GI NJA f o o d m agazi n e

between 4 individual bags and microwave each separately.

3. Remove from the microwave and serve with Parmesan cheese.

TIP: Be careful when tipping the spaghetti into a bowl as steam can cause a nasty burn.

Yang’s chilli chocolate triangles I’ll never forget the first time I tasted this. We were celebrating Luscious Vegetarian, a book I co-authored with my aunt, Sonia Cabano, with a big party at home and Yang rocked up with these.

• 3 x 100 g slabs good-quality dark chocolate • 50 square wonton wrappers, defrosted 27

• vegetable oil, for frying • 4 Tbsp (60 ml) icing sugar, for coating • 2 Tbsp (30 ml) dried chilli flakes, for coating

1. Break each chocolate slab into 10 blocks and each block in half – eat 10 halves and you’ll be left with 50 in total.

2. Prepare the wonton wrappers by dipping your fingertips in water and

she does, until someone with a more potent fish soup shows up, whose bottom trembles clockwise rather than anticlockwise’ (‘Fish Soup As Love Potions’ by Yemisi Ogbe, Chimurenga Chronic).

Serves 8

together.

• 500 g raw prawns, peeled, shells and heads reserved • extra virgin olive oil, for frying • 4 cups (1 litre) water • 4 Tbsp (60 ml) tomato purée • 4 Tbsp (60 ml) extra virgin olive oil • 5 cm piece fresh ginger, peeled and grated • 4 cloves garlic, finely chopped • 2 onions, sliced into rings • 2 red chillies, finely chopped, with seeds • 4 whole cloves • 1 Tbsp (15 ml) smoked paprika • 1 Tbsp (15 ml) fennel seeds • 1 Tbsp (15 ml) coriander seeds • 3 x 400 g tins chopped tomatoes • 4 medium potatoes, chopped into eighths • 500 g hake fillets, skin removed and cubed • handful fresh coriander, chopped, for garnishing

7. Drain the wontons on kitchen paper to

1. Place the prawn heads and shells in a

get rid of the excess oil.

pan with some olive oil and fry for about

8. Roll to coat in the chilli icing sugar and

5 minutes until pink.

serve immediately.

2. Crush the heads with the back of a

running them along the edges of the wrapper.

3. Place the chocolate in the centre and fold diagonally into a triangular shape.

Make sure there is no air captured in the filling.

4. Heat 3 cm of vegetable oil to 180 °C in a small pot.

5. Shallow-fry no more than 5 wontons at a time for 30 seconds until a light golden brown, turning halfway through the frying. The chocolate melts very quickly, so the wonton only needs to colour slightly.

6. Meanwhile, prepare the coating by mixing the icing sugar and chilli fl akes

Ghanaian love soup ‘A woman has power over a man if she knows how to satisfy his appetites for food and sex. At least temporarily, 28

wooden spoon, then add the water and 2 Tbsp (30 ml) tomato purée and bring to a boil.

3. As soon as the stock boils, turn down the heat and leave to simmer, while

GI NJA f o o d m agazi n e

skimming the surface with a spoon to remove any scum. Leave to simmer until ready to use.

4. Heat the olive oil in a large pot, add the ginger, garlic, onions and chillies and fry gently until golden brown.

5. Add the cloves, paprika, fennel and coriander seeds to the pot.

6. Stir in the remaining tomato purée and add the chopped tomatoes and potatoes. Simmer for 6 minutes until the potatoes start to soften.

7. Strain the prawn stock into the large pot of spices. Simmer for 5 minutes to reduce slightly and then add the hake and prawns.

8. Simmer for another 2 to 3 minutes until the seafood is cooked through.

9. Serve hot in bowls with coriander sprinkled over the top.

WIN !

A Food Jam S ession Jade d with e Waal . Simply @Food

Jams + follow @Ginja Food a #WinF nd twe oodJam et s + “yo ur tow wait to n ” c a n’t food ja m with you!

Before 23 Apr il 2014

GI NJA f o o d m agazi n e

29

30

GI NJA f o o d m agazi n e

e s e e Ch tival Fes

S outh A fr ica’s B E ST fo odie event.

S t e l l e n b o sch 26-29 April

GI NJA f o o d m agazi n e

31

32

GI NJA f o o d m agazi n e

For a magnitude of cheese,

look no further than the popular SA Cheese

Festival taking place from Saturday 26 to Tuesday 29 April at Sandringham outside Stellenbosch.

This Cape foodie highlight takes cheese lovers on an unrivalled culinary expedition of cheeses and other mouth-watering products brought together in celebration of the good life. A lifetime wouldn’t be enough to explore all of cheese’s possibilities but this festival will undoubtedly impress you with the widest variety, a packed programme of demos by food personalities and all sorts of fun in beautiful surroundings.

The SA Cheese Festival, this year presented for the 13th time, has become a solid favourite on the event calendars of cheese lovers countrywide. This gourmet festival has kept its focus on cheese and annually lures more than 30 000 foodies to Sandringham. Last year visitors had the opportunity to taste and buy in the region of 35 tons of cheese! The commitment to an innovative approach and the value for money presentation keep cheese lovers (and their families) coming back year after year.

It has received great acclaim over the years and was just recently named Southern Africa’s Best Trade and Consumer Exhibition for events of 12 000m2 and more by EXSA (the Exhibition and Event Association of Southern Africa) – the fourth time the festival won this award. “This award is an exceptional achievement if one considers the high standard of exhibitions and events in South Africa,” says Johan Ehlers, CEO of Agri-Expo, an agricultural society that has been promoting the image of agriculture in the Western Cape for the past 180 years.

GI NJA f o o d m agazi n e

33

According to Ehlers the number of visitors is not their only criteria for success. “The festival enables artisan cheese makers from the far reaches of the country to present their products to the consumer, and simultaneously the visitor experiences the wide variety that the South African dairy industry has on offer – all under one roof.”

The Cheese Festival

offers so much more. More of your favourite cheeses

– more to learn – more to taste – more to experience and more to broaden your culinary expertise in an informing environment. Visitors to the Cheese Festival love spending time with a star-studded selection of gourmet gurus in the various theatres. The Afrox Cooking Pot will simmer with super culinary ideas throughout the weekend with cheese masters keeping the spotlight on cheese, while wine and beer masters and a well-known food blogger will be sharing their secrets during informative sessions.

Fun and games galore will keep the little ones content in the Fair Cape Kiddies Corner: think jumping castles, a new festival milk song, DStv’s Cartoon Network and the animals of the Milk Factory.

Tickets are available at R130 from Computicket and in all Shoprite, Checkers, Checkers Hyper and House & Home outlets (no tickets at the gates). Senior citizens pay R100 and children 13 years and under enter free. Opening times are from 10:00 to 18:00 and from 10:00 to 17:00 on the last day. Wine tasting glasses will be on sale at R15 at the gates.

Visit www.cheesefestival.co.za for more information or contact Agri-Expo at tel 021 975 4440 or cheese@agriexpo.co.za.

34

GI NJA f o o d m agazi n e

L e ft : e a s y

cheese Pate A b o v e : Lemon meringue cheesecakes GI NJA f o o d m agazi n e

35

R ic o tt a a n d

c i n eneasecmakoe n

c o tt a g e

cheesecake

ch

WIN !

e tickets to th 1 of 4 double at d stival value SA Cheese fe ival”

e “Cheese-Fest R260. Simply lik

facebook. Post + “GinjaFood” on lover al, I am a cheese “@Cheese-Festiv on GinjaFood’s in (your town)” ril 2014. wall before 20 Ap

36

GI NJA f o o d m agazi n e

F ro z e n

Pashka

1. Preheat the oven to 170ºC and line a muffin tin with paper

Easy cheese pate

cases. Mix the biscuit crumbs, cinnamon and butter well and spoon a tablespoonful into each paper case. Press down firmly.

• 250 ml finely grated Cheddar or Gouda

2. Beat the cheesecake ingredients together and spoon into the

• 50 g blue cheese, finely crumbled

paper cases. Bake for about 30-35 minutes, until golden brown,

• 60 ml finely grated Parmesan or Gruyere

risen and firm. Remove from the oven and muffin tin and leave

• 100 g feta cheese, finely crumbled

to cool on a wire rack.

• 125 ml finely grated mozzarella or Emmenthal

3. Gently mix the lemon curd and mascarpone or cream and

• 80 ml chopped fresh parsley

spoon a dollop onto each cheesecake. Sprinkle meringue on top

• 50 g pecan nuts, toasted and finely chopped

just before serving. Makes 12-16 cheesecakes.

• 100 g cream cheese (plain or blue cheese flavour)

4. For the lemon curd: Combine the juice and finely grated

rind of 2 lemons with 60 g butter in a saucepan and heat until

1. Mix the first 5 cheeses together in a bowl. Add the parsley

melted. Add 125 ml sugar and 2 beaten eggs and slowly bring

and nuts and mix well. Add the cream cheese and beat until

to the boil over low heat, while stirring constantly. Simmer very

thoroughly mixed.

2. Shape into a log or square and tightly wrap in wax paper.

gently, while stirring, until thickened and cooked. Cool to room

Refrigerate until ready to use. Remove from the fridge about 20

temperature and store in an airtight container in the fridge.

minutes before serving.

3. Serve with crostini or crackers and jam or preserves.

Lemon meringue cheesecakes Crust • 1 x 200 g coconut biscuits, crushed • 2 ml cinnamon • 100 ml melted butter Cheesecake • 250 g ricotta • 7 ml vanilla essence • 1 x 230 g tub plain cream cheese • Juice and finely grated rind of 1 lemon • 310 ml castor sugar • 60 ml cake flour • 8 eggs Topping • 125 ml homemade lemon curd (see recipe below) • 125 ml mascarpone or whipped thick cream • 250 ml coarsely crumbled meringue

Ricotta and cinnamon cheesecake Ricotta is a cheese with a low fat content and if you use low fat yoghurt for this recipe, you’ll have a delicious healthy dessert option with not much fat. Serve with fresh fruit or simmer fruit in sugary syrup with spices such as cinnamon, star aniseed and vanilla and serve warm with cheese cake.

• 500 g ricotta • 500 g thick natural yoghurt • 230 ml castor sugar • 15 ml fine cinnamon • 2 extra large eggs • 250 ml cake flour • 125 ml corn flower • 15 ml vanilla

1. Preheat the oven to 180ºC and spray a 24 cm loose bottom pan

with non-stick food spray.

2. Mix all the ingredients well and spoon in prepared pan.

Spread evenly and bake for 50-60 minutes, until firm. Leave to cool to room temperature and serve. Serves 12-14.

GI NJA f o o d m agazi n e

37

Frozen pashka

Cottage cheesecake

• 250 ml finely diced dried apricots

• 4 eggs

• 250 ml finely diced dried figs

• 375 ml castor sugar

• 80 ml brandy

• 125 ml oil

• 1 x 250 g tub mascarpone

• 1 x 250 g creamed cottage cheese

• 180 ml castor sugar

• 5 ml vanilla

• 4 extra-large egg yolks

• 500 ml cake flour

• Finely grated rind of 1 lemon

• 10 ml baking powder

• 1 x 230 g tub plain cream cheese

• Pinch of salt

• 2 x 230 g tubs creamed cottage cheese • 100 g soft unsalted butter • 100 g red glace cherries

1. Pre-heat the oven to 180ºC and grease a 23cm baking pan.

• 60 ml preserved ginger in syrup, chopped

Cover insides with baking paper and grease again.

• 45 ml candied peel, finely chopped

2. Mix the eggs well and add the sugar bit by bit until the sugar

• 100 g pecan nuts, chopped

has dissolved and the mix is light yellow and thick. Add the oil,

1. Combine the apricots, figs and brandy in a small saucepan

and bring to the boil. Cover and simmer gently for 3-4 minutes.

Remove from the heat and leave to cool to room temperature.

Spoon out half of the fruit and leave the rest in the brandy to serve with the pashka.

cottage cheese and vanilla and beat well.

3. Sift the flour, baking powder and salt in a large mixing bowl and add the egg mixture. Mix well.

4. Transfer to prepared pan, spread even and bake for 30

minutes (or until a testing pin comes out clean from the middle

2. Beat the mascarpone, castor sugar and egg yolks very well

until thick and pale. Pour the mixture into a glass or metal bowl and set over a saucepan with gently simmering water. Stir until the mixture thickens. Remove from the heat and set aside to

of the cake).

5. Let cool in the pan for a few minutes and then turn it onto a cooling rack. Decorate with butter icing, ganache or cream cheese icing.

cool.

3. Beat the cream cheese, cottage cheese and butter until

smooth. Add the cooled mascarpone mixture and gently stir to mix. Fold in the apricot and fig mixture, with the cherries,

Recipes + Photos by Arina du Plessis

ginger, candied peel, rind and nuts. Line a suitable container with muslin and spoon the pashka mixture into the container.

Fold the muslin over the top and put a heavy chopping board on top. Freeze for 24 hours.

4. To serve, turn out onto a serving plate and spoon the

remaining fruit in the brandy syrup over. Serves 20.

38

GI NJA f o o d m agazi n e

Fordoun Hotel & Spa is located within a few minutes of

processed on the farm for oils, scrubs, rubs and creams. Even

the N3 highway near Nottingham Road in the heart of the

local clays are dug and processed for use in our African ‘steam

picturesque Midlands of KwaZulu-Natal. It is situated in the

Rasul’.

green pastures of a working farm, which has a history dating back to the 1800s. The original buildings and farmyard have

Fordoun is home to the 5 star Skye Bistro Restaurant which

been artistically and beautifully renovated into the hotel

offers fine dining and farm style breakfasts. The atmosphere

rooms, walkways, gardens and restaurant, whilst the spa is

is made more charming with the log burning fires and veranda

unique in that it is built within what was a large dairy and

from which the sunset can be seen. The restaurant offers

cattle feeding barn complex. Since its opening in 2005 not a

lighter, cafe type meals, decadent treats and can also cater for

year has gone by without Fordoun winning an international or

the more health conscious. The wine collection consists of over

South African award for excellence in either the combined or

63 local wines which are all selected by the owner, Jon Bates

one of the hotel, spa or restaurant.

and the kitchen is run by Chef Regis Drouet and his team.

Fordoun comprises of 22 luxurious, individually appointed

Because Fordoun is a family owned and managed hotel and

double suites with private verandas, under floor heating and

estate, it has a strong ethos of personalized hospitality. From

dream bathrooms, each with bath and shower, and a dressing

your special welcome by a Zulu concierge for whom Fordoun

area. Each room has its own television, and tea/coffee-making

is home, to the gardener who greets you as you pass, to the

facilities. There is also a double suite with wheelchair access

‘bed time stories’, written by the owner, which will be on your

and specially adapted bathroom. The New Mountain View

pillow every night, you will feel that special ingredient that

Suites boast panoramic views of the entire Drakensberg range.

draws back guests time and again.

Fordoun Spa specializes in African inspired treatments

www.fordoun.com | 033 266 6217 | info@fordoun.com

using extracts from indigenous plants which are grown and

40

GI NJA f o o d m agazi n e

Honeaven Earth.

From Creation Wines on the picturesque Hemel-en-Aarde Ridge near Hermanus comes the news that the inspired team is adding yet another attraction to their already exciting repertoire. Soon the hedonists among us will be

42

able to indulge in what must be the ultimate decadence: The Creation Wine and Éclat de Chocolat Pairing.

of scrumptious, complementing canapés, has become one of the winery’s main attractions.

Established in 2002, this trendsetting winery has grown from strength to strength, earning a proud reputation, not only for its distinctive, terroir-reflective wines, but also for its constant innovation. Thus Creation’s unique Wine and Food Pairing, offering visitors the opportunity of savouring its glorious wines in the company

Now the ever-enterprising Creation team is taking the thrill of winematching even further to offer a brand-new experience: Wine and Chocolate Pairing with an exceptional difference.

GI NJA f o o d m agazi n e

According to co-owner and marketing manager, Carolyn Martin, four of Creation’s wines -

the Viognier, Pinot Noir, Merlot and Syrah-Grenache - have been paired with four chocolates, the Creation Passion, Charisma, Resonance and Déjà vu.

Ivory Coast with the bright blueberry and citrus notes of their tMadagascan counterpart. A heavenly combination, to say the least!”

The chocolates are distinguished by their high cocoa content, with the beans originating from Ghana, the Ivory Coast, Madagascar and São Tomé. “The success of the pairing lies in the fact that the different chocolates have been specially blended by a celebrated local chocolatier to complement and enhance the flavour nuances and character of the wines,” says Carolyn. “For example, to match the fragrant bouquet and creamy character of our Viognier, our chocolatier has blended the deep classic flavours derived from cocoa beans grown in Ghana and the

Passion - Viognier: (White chocolate peach/almond/ salt)(Aromatic) Velvety white chocolate with ripe peaches and subtle almond aroma’s.... Flavours in balance on the palate with soft floral notes lingering in a clean melt...

Smooth and velvet creamy finish with a complex blend of peaches (stonefruit) and nuttiness...

Charisma - Pinot Noir: (White Blackberry/Cardemom/ Jasmin) (Fragrant) Blackberry and fresh fruit aroma’s followed by soft floral linger…

Midway there is a momentous evoking of hints of cardamom in beautiful harmony with the wine.

The finish is refreshingly multifaceted

as the velvet chocolate highlights the unique spirit of the wine…

Resonance - Merlot: (Dark chocolate with Hazelnut/ Mocha/Malt)(Spicy) Creamy Dark chocolate with intense aroma’s of hazelnut and malted mocha... Soft roasted Hazelnut developing on the palate, in beautiful balance with the dark chocolate. All being complemented by the honeyed malt on the finish...

Déjà vu - Syrah (Milk Coconut/Fennel/Liquorice) (Complex) This silky milk chocolate has hints of star anise and pulls out the luscious complex flavour in the Syrah…

The mid pallet has a delayed (surprising!) sweetness before the wine comes back to show its character again and again…

Impossible to forget!

WIN !

1 of 12 Cr eation W ine & delectabl e Chocolat e pairing ha mpers val u e d at R1 000 each . Simply foll

ow jaFood and tweet #WinCreat ionChocolat ePairing before 23 A pril 2014.

@creationw

ines + @Gin

For more information: Tel: 028 212 1107 or 072 673 1880 Email: info@creationwines.com GI NJA f o o d m agazi n e

43

Waterkloof Estate Set to become first SA wine farm to produce its own natural fertiliser

44

GI NJA f o o d m agazi n e

C

onservation-minded Waterkloof Estate, soaring on the slopes of the Schapenberg on the outskirts of Somerset West, unlocks nature’s true potential with elegant wines of great complexity as shown with the latest 2010 red wine trio in its acclaimed Circumstance collection.

‘The 2010 vintage Circumstance Merlot, Cabernet Sauvignon and Syrah, each echoes a unique symphony of fortuitous circumstances that influence the individual vineyard sites, including soil, aspect and altitude. They express the grape types from which they are made with purity and integrity and set a high benchmark if you are looking to find out the true aromas and tastes of that particular grape type,” shares Waterkloof winemaker Nadia Barnard.

Few wine farms are as green and environmentally responsible as Waterkloof where biodynamic practices and cutting edge sustainable endeavors reign supreme.

Besides having Percheron horses to assist with a ‘lighter’ touch in the ploughing and spraying of the vineyards; sheep to keep the weeds under control, and earthworms to turn the soil, farm manager Christiaan Loots is always looking for better ways to harness the power of nature to produce Waterkloof’s unadulterated wines.

One of his latest ‘green missions’ is to make a completely natural, sustainable fertiliser for Waterkloof, at Waterkloof, using materials from Waterkloof.

“No farm in South Africa is 100% sustainable from a fertiliser

perspective yet as they all still rely, to some degree, on purchasing fertiliser from an outside source. At Waterkloof we aim to become the first farm in the country to be entirely sustainable when it comes to natural fertilisers.

Natural fertilisers include both nutrients and living bacteria to make those nutrients accessible for plants, whilst chemical ones do not offer any living life forms at all. Natural fertilisers allow farmers to add both nutrients and the critical microbes to the soil at the same time,” he explains.

Christiaan is in the process of making his own completely natural fertiliser, using everything available at Waterkloof itself and is using a few approaches, none of which are new by way of age – they have been used for thousands of year, extensively in the East – but new by way of application in modern wine farming in South Africa.

“What works best for a specific area should ideally come from that specific area. At Waterkloof we utilise what is already available to us and our natural methods include Bokhashi – a Japanese method of producing completely natural fertiliser that is high in nutrients – as well as worm cast tea high in aerobic microbes; biodynamic compost; green cover crop methods, and stable manure,” adds Christiaan.

The Circumstance range is available at the Waterkloof cellar, selected wine outlets and leading fine dining restaurants. For more information or wine orders contact Waterkloof Estate at Tel: 021 858 1292 or visit www.waterkloofwines.co.za.

GI NJA f o o d m agazi n e

45

S I M P LY H E AT A N D E AT

SERVING SUGGESTION Sautéed mushrooms

FG LA Pasta introduces a new “heat and-eat pasta” for

Italian recipes which you can prepare in your own kitchen,

today’s foodie-on the-go. Izi’talian is a combination of

Izi’talian is perfect for today’s pacey lifestyle and has all the

traditional Italian and homemade pasta recipes that can

wholesome goodness of home with none of the preservatives

go from the freezer to your plate in under six minutes!

one would expect in a product of this nature. With a frying

The ingredients used for the Izi’talian include imported

pan and 60 ml of water you can prepare Ravioli Beef, Penne

Italian durum wheat, real tomato pulp, onions and Italian

Arrabbiata, Corkscrew Bolognaise, Chicken Tortelloni or

herbs and spices to give that real Italian flavour. Izi’talian is

Penne Primavera Neopolitan prepared and served in just six

partially prepared and then flash frozen (cryogenic); all the

minutes. In today’s modern day lifestyle, Izi’talian seeks to

goodness is sealed in the pack. Available in five famous

create an easy alternative to slaving away over the stove.

F G L a P a s t a | Va n d e r b i j l S t r e e t | M e a d o w d a l e e x t 3 | G e r m i s t o n 1 4 0 1 | 0 1 1 4 5 3 2 6 1 5 | w w w. f g l a p a s t a . c o . z a

n a i l a t I Easy cuisine

GI NJA f o o d m agazi n e

“ Where

pizza is personal and you don’t have to share ”

~ Jacqui Brown

47

Pizza Dough

48

GI NJA f o o d m agazi n e

Focaccia • 1 Package Active Dry Yeast • 1 ½ Cups Warm Water • 4 Cups All-purpose, Unbleached Flour • 1 Teaspoon Salt • 6 Tablespoons Olive Oil • 2 Tablespoons Chopped Fresh Rosemary • Coarse Salt

1. Dissolve the yeast in ½ cup of the warm water, and let sit 10 minutes until bubbly.

2. In a large bowl, combine the flour, salt, yeast mixture and remaining water as needed to make a workable dough.

3. Mix thoroughly with a wooden spoon and then your hands.

4. Transfer to a floured work surface and knead by hand for about 5 minutes or until smooth.

5. Place in a well-oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 ½ hours.

6. Punch down and place on an oiled baking tray.

7. Dimple the top surface with your fingertips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.

• 1 ½ Packages Instant Yeast

300 grams each).

• 1/3 Cup Olive Oil

8. Preheat the oven to 220ºC. Bake about 20 minutes or until golden brown.

Serve warm or at room temperature.

1. Pour 7 cups of the flour onto the counter in a mound, creating a well in the centre.

6. Lightly oil each dough ball and wrap in plastic wrap. Store the dough balls you intend to use within the next couple of days in the refrigerator, and place the rest in an airtight storage bag and freeze.

Variations: Instead of the rosemary, add 2-3 tablespoons of chopped fresh sage to the dough with some Fresh Parmesan on top.

Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced red onions.

Pizza Dough • 8 Cups All-purpose Flour (Alternatively, use 4 Cups All-Purpose Flour and 4 Cups White Wheat Flour) • 2 ½ Teaspoons Sea Salt

• 4 to 4 ½ Cups Ice Cold Water

2. Put the salt, yeast and olive oil in the centre and then begin to pour the cold water in, mixing it into the dough initially with a fork, and then with your hands.

3. Continue to mix the water into the dough adding in the additional flour as needed until you have a workable mass. Knead the dough until smooth, about 8 minutes.

4. Lightly oil a large bowl and place the dough in to rise for 30 minutes.

5. Punch down the dough and divide it into 8 equal sized balls (about 250 to

GI NJA f o o d m agazi n e

7. When you are ready to make your pizza, first leave the dough out in room temperature for an hour and a half.

8. Preheat your oven to 280°C and place a pizza stone in the oven to heat (if you have one).

9. Lightly flour a counter or bread board and using your fingertips, knuckles and heels of your hand push the dough out to a 12 to 13 inch circle.

10. Place whatever toppings you choose on your pizza and then place it on a pizza peel dusted with flour.

49

11. Bake for about 10 minutes, turning as needed until golden brown and bubbling.

heat until the garlic turns white.

Pizza Sauce

3. Bring the sauce to the boil, reduce the heat and simmer the sauce for about 20 minutes until thickened and reduced.

• 1 glug olive oil • 1 tablespoon butter • ½ cup onion, chopped • ¼ cup celery, chopped • 1 garlic clove, minced • 1 can chopped tomatoes • 1 can tomato paste • 2 tablespoons grated parmesan cheese • 1 teaspoon dried basil • 1 teaspoon dried oregano • ½ teaspoon salt • ½ teaspoon sugar • ¼ teaspoon black pepper • 1 small bay leaf • 1 teaspoon fennel seed

1. In a large skillet, melt butter with the oil. Add the onion, celery and garlic and sauté until soft and transparent.

2. Add tomato sauce and tomato paste and stir until smooth.

3. Add remaining ingredients and bring to slow simmer.

2. Add the tomatoes with their juice, the basil, oregano and season with salt and pepper.

4. Marinara sauce is the basis of many Italian dishes and can be served as it is over pasta or sautéed chicken breasts with some mozzarella cheese melted on top.

5. Add some seafood and a dash of white wine for a fabulous seafood pasta.

Authentic Bolognaise

• 2 Cloves of Garlic, Minced • ½ Cup Olive Oil

• 400g Coarsely Ground Lean Pork

• 250g Large Black Olives

• 200g Pancetta Diced or Chopped

• 3 Anchovies

• 100g Chopped Onion

• 4 Tablespoons Capers

• 100g Carrot Diced

• 2 Tablespoons Tomato Paste

• 100g Celery Diced

• Salt & Pepper

• 1kg Peeled Canned Tomatoes

• ½ Teaspoon Red Pepper Flakes

• 300ml Dry White Wine

• 1 Pound Dried Spaghetti or Pasta of Choice

• 500ml Fresh Milk • 3 Pieces Bay Leaves

1. Heat the oil in a medium sauce pan and add the garlic. Cook briefly. Pit the olives and cut into quarters.

Marinara Sauce

1. Mix together the ground meat and season with salt and pepper. In a large heavy saucepan over medium heat, cook the pancetta until the fat has melted.

• ½ teaspoon of dried oregano • Salt and pepper to taste

1. Place garlic and olive oil in large saucepan and cook over a medium

50

9. Serve on top of fresh egg tagliatelle with a sprinkle of grated cheese.

• 600g Coarsely Ground Lean Beef

• Grated Grana Padano or Parmigiano

• 3 basil leaves chopped

8. Add the milk and continue to cook over low heat for another hour or two until thickened.

• 680g Canned Pureed Tomatoes

5. Remove the bay leaf and spread the sauce on your prepared pizza dough.

• 1 tin of chopped peeled Italian tomatoes

7. If the sauce becomes too thick you can thin it with a little beef broth.

Puttanesca Sauce

• Salt & Pepper

• 4 cloves of garlic crushed

5. Add the wine and cook until it has evaporated.

6. Puree the tomatoes and add to the pot reducing the heat to low. Simmer until thickened for 2 hours.

4. Simmer for 30-60 minutes (or not at all depending on your taste and time frame).

• ¼ cup of olive oil

with a wooden spoon to break up the meat. Cook until lightly browned.

To Serve: • Fresh Egg Tagliatelle

Reggiano cheese

2. Add the chopped onion and continue to cook until it is translucent.

3. Add the carrot, celery and bay leaves and continue cooking until the vegetables begin to soften and brown.

4. Raise the heat to very high and add the ground meats, and cook stirring GI NJA f o o d m agazi n e

2. Discard the bones from the anchovies and cut into small pieces.

3. Add the tomatoes to the oil and garlic, and then the olives, anchovies, capers and tomato paste.

4. Season with salt & pepper and red pepper flakes.

5. Cook for 15 minutes over medium heat, stirring occasionally.

6. Cook the spaghetti in a large pot of boiling water until al dente.

7. Drain, mix with the sauce and serve.

Cook’s Tip: I am not a big anchovy fan so I substitute with the anchovy paste you

Marinara Sauce

GI NJA f o o d m agazi n e

51

Insalata Caprese

52

GI NJA f o o d m agazi n e

can find in a tube which I feel isn’t as strong in flavour as whole anchovies. Despite my dislike for anchovies, this recipe actually just isn’t as good without them!

Parmesan Chicken Breasts with Roasted Pepper Sauce For The Chicken: • 4 Boneless, Skinless Chicken Breasts • 2 Cups Homemade Seasoned Breadcrumbs • 1 Cup Grated Parmesan Cheese • 1 Egg Mixed with 3 Tablespoons Milk • ½ Cup All-purpose Flour • Salt & Pepper • 3 Tablespoons Olive Oil • Olive Oil Spray

For The Pepper Sauce: • 2 Red Peppers, Roasted • 2 Tablespoons Olive Oil • 1 Large Garlic Clove, Peeled • Salt & Pepper • 3 Tablespoons Grated Parmesan Cheese • Pinch Red Chilli Flakes

1. To make the pepper sauce, place all of the ingredients in a blender and pulse until smooth. If too thick, drizzle in a little additional olive oil. Taste, and adjust seasonings as needed.

2. Trim your chicken breasts of any fat and pound to an even thickness of about 1.5 cm.

3. Mix the flour with some salt and pepper and place in a plastic bag.

Add the breasts one at a time into the flour mixture and toss to coat.

4. Beat the egg with the milk in a shallow bowl.

5. Mix together the cheese and breadcrumbs in a separate bowl.

6. Taking one chicken breast at a time, first coat with the egg mixture, then the breadcrumbs pressing to help the crumbs adhere.

7. Once all four breasts are coated, refrigerate for at least one hour.

8. Preheat oven to 190°C. Coat the baking sheet with the olive oil, and place the chicken breasts on top.

9. Use olive oil spray to lightly coat top of the breasts and then bake for ten minutes. Turn the breasts over, and then bake an additional 10 minutes or until they are cooked through and golden brown.

10. Serve the chicken with a small cup of sauce for dipping.

Insalata Caprese • 4 Ripe Tomatoes • 2 Balls of Fresh Mozzarella • Salt and Pepper • Olive Oil • Fresh Basil

1. Slice the tomato and mozzarella into bite sized pieces and arrange attractively on each plate.

2. Garnish with fresh basil, drizzle over each plate some good Italian olive oil, season and serve.

Roast Vegetable Lasagne • 950g mixed vegetables (we used pumpkin, sweet potato, zucchini, mushroom and eggplant)

2. Season vegetables with salt and pepper, drizzle with 1 tablespoon of the oil and toss to coat with oil.

3. Place pumpkin and sweet potato on a baking tray or dish and roast at 180°C for 10 minutes.

4. Turn vegetables over and roast for a further 5-10 minutes.

5. Add remaining vegetables and roast for about 15 minutes, until the vegetables are tender. (Turn the vegetables once during cooking.)

6. While vegetables are roasting, heat the remaining tablespoon of oil in large saucepan over medium heat.

7. Add onion and cook, stirring occasionally, until onion is soft (about 2-3 minutes).

8. Add garlic and pesto and cook for another minute. Stir in crushed tomatoes.

9. Reduce heat and simmer for approximately 10 minutes, until sauce has thickened.

10. Remove from heat and stir in roasted vegetables.

11. Spoon half the vegetable mixture into 2.5 litre casserole dish.

12. Top with a layer of lasagne sheets.

Spread with half the cheese sauce (see recipe below).

13. Repeat the layers, finishing with cheese sauce.

14. Sprinkle with grated cheese. Bake at 180°C for about 35-40 minutes, until golden brown.

• 40ml (2 tablespoons) oil • 1 large onion, peeled and finely chopped • 1 clove garlic, peeled and crushed • 2 tablespoons sundried tomato pesto

Osso Bucco

• 660g canned crushed tomatoes

• 6 Crosscut Veal Shanks (5 cm thick)

• About 100g fresh lasagne sheets

• ½ Cup All-Purpose Flour

• 100g (1 cup, firmly packed) grated tasty

• Salt & Pepper

cheddar cheese

• ½ Cup Butter • 2 Tablespoons Olive Oil

1. Peel and slice vegetables and place in a large bowl.

GI NJA f o o d m agazi n e

• 1 Medium Onion, Finely Chopped • 3 Stalks of Celery, Finely Chopped

53

• 2 Cloves of Garlic, Minced

are translucent.

• 2 Carrots, Finely Chopped

3. Add the rice and stir until it is well coated with the butter.

• ½ Bottle Dry White Wine • 1 Cup Chopped Tomatoes

Gremolata Topping: • Finely Grated Zest of 2 Lemons • 1 Clove Garlic Finely Minced • 4 Tablespoons Fresh, Chopped Parsley

1. Preheat the oven to 160°C. 2. Dust each shank with flour, salt and pepper. In a large oven proof pan, melt ½ the butter with the oil and brown the shanks well on both sides.

4. Add the white wine, and stir continually over medium heat until it is absorbed.

5. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.

6. About 5 minutes before completion, add the saffron.

3. Remove to a separate plate and pour off any fat. Add the remaining butter, and the vegetables.

7. Remove from the heat, add the remaining butter and the parmesan cheese.

4. Sauté the vegetables until tender.

Add the wine, scrape up any brown bits on the bottom, bring to the boil and reduce.

8. Serve, offering additional cheese if desired.

5. Add the tomatoes and mix well.

Return the shanks to the pan, cover and place in the oven for at least 2 ½ hours.

6. Mix together the gremolata topping, and serve one shank per person with some sauce ladled on top. Sprinkle with the gremolata topping and serve with Risotto Milanese (recipe below) alongside.

Risotto Milanese • 6 Cups Chicken Broth, Heated • 6 Tablespoons Unsalted Butter (2 Tbsp.

Removed To Finish the Dish) • ½ Cup Finely Chopped Onion • 2 Cups Arborio Rice • ½ Cup Dry White Wine • 1 teaspoon of Saffron threads soaked in a Little Stock • ½ Cup Grated Parmesan Cheese

1. Heat the 4 tablespoons of butter in a heavy saucepan.

2. Add the onions and cook until they 54

Potato and red cabbage Gnocchi

gnocchi or chose to make them in the shape you like best.

4. Combine the onion, butter and olive oil in a large pan and sauté until the onion is golden, add the cabbage, sauté for a few more minutes before adding the broth and allowing it to stew for a bit. When the cabbage is tender, add salt and pepper.

5. Now, add the cream to the cabbage and when it starts to bubble add the saffron.

6. Cook the gnocchi in abundant salted water, when they float to the surface, drain them and toss them with the cabbage, top with grated cabbage. It should be very creamy.

Antipasti - Arancini • Rice Balls – Arancini di Riso • 5 cups chicken stock • 3 tablespoons extra virgin olive oil • 1 medium onion, chopped

• 1 kg of russet potatoes

• 1 cup finely diced ham or prosciutto

• 300g of all-purpose flour

• 2 cups arborio rice

• 1 egg

• 1 cup dry white wine

• 1 onion

• ½ teaspoon kosher salt, plus more for

• 1/2 head of cabbage

seasoning

• 1 cup vegetable broth

• 1 cup frozen peas, thawed

• 50g of butter

• 1 cup grated Grana Padano, or

• a pinch of saffron

Parmigiano-Reggiano

• 1tbls of extra virgin olive oil

• 10 basil leaves, chopped

• 200ml heavy cream

• 4 ounces fresh mozzarella, cut into cubes,

• Parmesan cheese • Salt and pepper

(you’ll need about 24 cubes) • 1 cup all-purpose flour • 2 cups fine dry breadcrumbs

1. Boil the potatoes and peel them while they’re still hot and then run them through a potato ricer. Now, let them cool and then add the flour. I like to add in approximately a handful of finely chopped cabbage to enhance the colour of this dish at this point.

2. Now mix in salt and beaten egg just until it’s all unified but don’t overwork.

3. With this dough make up the classic

GI NJA f o o d m agazi n e

• 2 large eggs • Vegetable oil, for frying

1. In a small pot, warm chicken stock over low heat. In a medium saucepan, heat the olive oil. When the oil is hot, add the onion and cook until onion begins to soften, about 3 to 4 minutes.

2. Add the ham or prosciutto and cook a few minutes, until it begins to render its fat.

C OVER RE C IPE

Potato and red cabbage Gnocchi

GI NJA f o o d m agazi n e

55

Minestrone Soup

56

GI NJA f o o d m agazi n e

3. Add the rice and cook to coat the rice in the oil/fat. Pour in the wine, bring to a simmer and cook until the wine is almost reduced away.

• 2 stalks celery, sliced

4. Add 3 cups hot chicken stock and the salt. Cover and simmer until the chicken stock is absorbed by the rice, about 7 to 8 minutes. Add the remaining 2 cups stock and recover.

• 2 bay leaves

5. Cook until rice is al dente, about 6 to 7 minutes more. Uncover, if any liquid remains, increase heat and cook until all of the liquid is absorbed, another minute or 2.

6. Stir in peas and spread rice on a rimmed sheet pan to cool.

7. When the rice is cool, put in a bowl and stir in grated cheese and chopped basil. Scoop out about 1/3 cup rice and put a cube of mozzarella in the centre, forming a tight ball around the cheese. You should get about 24 arancini.

8. Spread the flour and breadcrumbs on 2 rimmed plates. Beat the eggs in a shallow bowl. Dredge the arancini in the flour, tapping off the excess. Dip them in the beaten egg, letting the excess drip back into the bowl. Roll in breadcrumbs to coat thoroughly.

9. In a large, straight-sided skillet, heat 1-inch vegetable oil over medium heat, until the tip of an arancino sizzles on contact.

10. Fry arancini in batches, taking care not to crowd the skillet, turning on all sides, until golden, about 3 minutes per batch. Drain on paper towels and season with salt while still warm.

Minestrone Soup • 15 ml olive oil • 1 onion, chopped • 2 baby leeks, chopped • 2 garlic cloves, crushed • 1 carrot, cut into rounds

• 1L vegetable stock

about 4 minutes. Add the peppers and cook, stirring until crisp-tender, about 5 minutes.

• 30 ml tomato concentrate

3. Season well with salt and pepper.

• 1 x 400g tin of tomatoes, peeled and diced

• 1 x 300g tin white beans, drained • 75 g green beans, halved

1. Heat a large pot with the olive oil over a medium heat, add the onion, leek, garlic, carrot and celery and cook for 3 minutes, stirring frequently. Then add the tinned tomatoes, vegetable stock, tomato concentrate, bay leaves and beans, and allow to simmer for 15 minutes.

2. Season with salt and pepper.

To serve: ladle into bowls and serve topped with coriander and shaved parmesan.

Ricotta Frittata • 12 large eggs • 1 1/3 cups ricotta cheese, fresh or whole milk • ¼ cup heavy cream • Salt • Freshly ground black pepper • 1 ½ cups day old bread, cubed (1 1/2-cm), crusts removed • 3 tablespoons extra-virgin olive oil • 1 onion, cut into 1 1/2-cm strips • 1 red bell pepper, cores, seeded, and cut into 1/2-cm slices • 1 green bell pepper, cored, seeded, and cut into 1/2-cm slices • 1 tablespoon unsalted butter

4. Add the butter and the remaining 1 tablespoon oil to the skillet and heat until the butter is foaming. Add the egg mixture to the pan and cook, still over medium heat, without stirring, just until the bottom is lightly browned, about 5 minutes.

5. Drop 1 1/3 cups fresh or whole-milk ricotta into the egg by the rounded tablespoonful, forming little pockets of ricotta throughout the frittata. There should be a few bubbles at a time around the edges-any more than that means the frittata is cooking too quickly and the bottom will be too brown. In that case, remove the skillet from the heat, reduce the heat, and let the skillet sit a minute or two before returning it to the heat.

6. Transfer the skillet to the oven and cook just until the centre is set -firm to the touch - about 25 minutes. If the edges are set and beginning to brown before the centre is set, remove the frittata from the oven and finish the frittata under the preheated broiler.

7. If you’d like to serve the frittata hot, let it stand at room temperature at 15 minutes. If you prefer it warm or at room temperature, let it stand a little longer. Run a rubber spatula around the edges of the frittata and shake the pan gently to free the bottom of the frittata. You can serve the frittata right out of the pan or slide it out onto a serving platter.

1. Preheat the oven to 180ºC. Beat the eggs, heavy cream, and salt and pepper to taste in a large bowl. Add the bread cubes and let soak until softened, about 15 minutes.

Limoncello Tiramisu

2. Heat 2 tablespoons of the olive oil in a 25cm cast iron or non-stick skillet with a heatproof handle over medium heat.

Add the onion and cook until wilted,

• 1 cup sugar

GI NJA f o o d m agazi n e

• 5 large eggs • 6 lemons • 1½ cups limoncello liqueur • 1 cup water • 2 Cups mascarpone, at room temperature 57

• 40 ladyfingers or more as needed

1. Pour just enough water in a double boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless bowl for whipping by hand or with an electric mixer.

2. Remove the zest of 2 or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and other lemons to get 3/4 cup of fresh lemon juice.

3. To make the base for the tiramisù, heat the water in the pan to a steady simmer. Off heat, beat the egg yolks with 1/4 cup of the sugar and ½ cup of the limoncello until well blended.

Set the bowl over the simmering water and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double boiler pan and let it cool.

4. Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water and 1/2 cup of the sugar in a saucepan. Bring to the boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.

5. In another large bowl, stir the mascarpone with a wooden spoon to soften it then drop in the grated lemon zest and beat until light and creamy.

Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.

6. When the cooked limoncello sponge (or zabaglione) is cooled, scrape about

58

a third of it over the mascarpone and fold it in with a large rubber spatula.

Fold in the rest of the zabaglione in 2 or 3 additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.

7. Pour some of the cooled syrup, no deeper than 1/2 cm depth, into the pan to moisten the ladyfingers (Savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the dessert pan. Wet each cookie briefly-if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat tight rows, filling the bottom of your dish completely.

8. Scoop half of the limoncellomascarpone cream onto the ladyfingers and smooth it to fill your dish and cover them. Dip and arrange a second layer of ladyfingers in the pan and cover it completely with the remainder of the cream.

9. Smooth the cream with the spatula and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (up to 2 days) or put it in the freezer for 2 hours. To serve, if you have used a large dish, cut portions of tiramisù in any size you like and lift each out of the pan onto dessert plates.

Panna Cotta with Berries • 1 ½ cups heavy cream • 1 ½ cups whole milk, divided • 1 ½ cups sugar, divided • 1 vanilla bean, split lengthwise • 1 orange, juiced • 1 tablespoon powdered gelatine • 2 cups ripe strawberries, washed and quartered • 1 cup blueberries, washed • Few sprigs of mint (optional)

GI NJA f o o d m agazi n e

1. Bring the cream, 1 cup milk, 3/4 cup sugar, the vanilla bean, and orange peel to a boil. Remove from the heat and cool to room temperature.

2. Sprinkle gelatine over remaining 1/2 cup milk and let sit 5 minutes.

3. Whisk ½ cup sugar and gelatine mixture into cream mixture over medium heat. Whisk until gelatine and sugar dissolve and mixture just comes to a simmer. Scrape vanilla bean seeds into the pot, and then strain mixture through a fine sieve into a large spouted measuring cup.

4. Pour into six ramekins. Chill in the refrigerator until set, 6 hours or overnight.

5. In the meantime, combine strawberries, blueberries, remaining 1/4 cup sugar, and the orange juice in a bowl. Refrigerate to blend flavours, about an hour.

6. Unmould the panna cotta by passing a paring knife around the inside rim of the mould and transfer all the panna cotta on individual serving plates, upside down.

Limoncello Tiramisu

GI NJA f o o d m agazi n e

59

Sharper than you think The Itamae Blade The blade is folded 33 times to give 67 layers of VG-10 steel.

The technique, widely known as Damascene, is also used to make Samurai swords. The folded steel does not make the blade heavy; the good balance and light weight blades combine to make the knives exceptional for chefs.

031 563 0054 | www.ginjafood.com

The handles of these kitchen knives are made from a blend of linen and resin, known as Micarta, and the blade of the knife continues in Damascus steel to the end of the handle. The blades contain a mixture of steel and other elements including carbon which maintain the sharpness of the blade. Preferably use a sharpening steel before and after use to keep your Itamae knife in perfect condition.

ANDY ALLEN Andy Allen swept the other contestants aside as the standout winner of the 2012 MasterChef competition. His flair for taste, flavour combinations, his infectious personality and his ability with seafood marked him out as one of Australia’s best upcoming chef. The Next Element brings to life all of Andy’s culinary skills. It begins with Cooking for My Family. When Andy was the main cook for his family he learnt how to produce family classics with a twist.

In Cooking for my Friends, Andy shares his tastiest tapas for entertaining. This is also his chance to celebrate with his mate Ben Milbourne the Mexican style he has grown to love.

GI NJA f o o d m agazi n e

61

After somehow defying the odds and winning the title of MasterChef 2012, I was totally overwhelmed by the challenge of writing my first book. As I worked through the different aspects that were required, I realised how lucky I was, and what an achievement the book would be for me.

The first step was deciding on the title. The Next Element reflects the experience I had with the MasterChef competition and the journey I am about to embark upon with food. I feel I have come a long way in a short period of time and it is this which makes me all the more excited about the adventure.

I started out with a basic philosophy about food - keep it simple, but not predictable.

However, as my knowledge and experience has grown, I’ve begun to push the boundaries to create new and exciting flavour combinations.

My Dad was the cook in our family for a long time, but as I became more interested and creative, we started to share the load in the kitchen, until I was on my own, night after night.

After finishing a day’s work as an apprentice electrician, I would rush 62

home to prepare the evening meal.

This would consist of a tasty classic, to which I would give a ‘creative tweak’. This would all have to be done quickly, as I would need to be out the door to go to basketball practice or to meet up with my friends. Everyone should be able to have a crack at the majority of the dishes in the Cooking for My Family section, as at that time, while honing my skills, I was still basically a home cook.

I am incredibly fortunate to have such a close family. I have loved living at home with Mum, Dad and my two sisters, Carly and Philippa.

As Mum and Dad are both school teachers we were lucky enough to have holidays away enjoying ourselves. Initially this was Nambucca Heads, where I have many great memories of swimming and fishing on the beach. In more recent years, we discovered a ‘local jewel’ in Fingal Bay. My teens were spent around the ocean – swimming, surfing, and spearfishing.

I spent my whole holidays immersed in the sea.

Our fishing was restricted to the beach and rocks until Dad bought a boat. We found our catch became more varied, and we spent many afternoons cooking up such delights as whiting, flathead, calamari and Dad’s favourite, blue swimmer crabs.

This is where my love for cooking seafood began and which is why you will find many simple seafood

GI NJA f o o d m agazi n e

dishes in this section.

The next section, Cooking for My Friends, is all about ‘share food’.

I have them to thank for forcing me to cook in this style, as it was impossible to suggest a sit-down meal to them.

To start, it was at afternoon barbecues at whoever’s house would be brave enough to have us.

Every time we’d have a gathering I took it upon myself to get more creative and not only expand my skills, but educate my mates’ palates at the same time. These afternoon barbecues were the massive reason I fell in love with cooking. Food brings the people who are important and special to me together, to have a laugh and enjoy the recipes I create. This is food you can make for four, or easily double the ingredients to cater for a crowd.

If I got nothing more out of MasterChef than the friends and skills I gained from the experience, I’d be a happy man. I also found a new best mate in the MasterChef house, Ben. He and I shared the same interests, not only in food, but also in AFL, basketball and cricket.

We helped each other, not only in the kitchen but also with the various day-to-day obstacles we faced.

And yes, this ‘bromance’, is still going strong. I need to give Benny a huge thank you, as without him I would not have had this book on the shelves. Cheers, mate.

While I had many great friends in

Ben’s White Chocolate Mojito Cheesecake with Rhubarb

GI NJA f o o d m agazi n e

63

Modern Seafood Basket

64

GI NJA f o o d m agazi n e

the house, Kylie is someone who I shared similar interests with. The way her brain works with food is something I envy and I can’t wait to see what she does in the future. I now have Kylie to thank for my sister Philippa pumping out macaroons by the dozen, as Kylie was kind enough to pass on her recipe to her.

The third and final section in the book, A New Direction, looks at where I’m going on my food journey since MasterChef. This food reflects how much my cooking changed as a result of being put in some pretty challenging situations and epic experiences.

As you flick through the recipes I encourage you to give them all a go. There’s nothing stopping you from accomplishing them all if you read the recipe step by step.

After all, that’s all I did when I was forced to cook Christine Manfield’s, Gaytime Goes Nuts, in the show’s finale.

So what’s next for me? Everyday, I’m achieving things I would never have dreamed of. Take this book for instance! If you told me a year ago I would be publishing my first book, there is no way that I would have believed you!

I’m continuing to push the boundaries in the kitchen. Ben, Beau, Kylie and I recently decided to take the challenge of creating a pop-up restaurant. We ventured down to Tasmania and set up our Mexican pop-up in the cosy function room at East Devonport

Football Club. We catered for 200 people over three nights and I’m happy to say that it was a massive success. I can’t wait until we get back together with the crew soon and, who knows, maybe we will be popping up near you…

As a result of spending time with Ben, my new passion is Mexican. I can’t wait to travel to Mexico with my buddy and explore the endless food experiences the place has to offer. I also want to get back to Europe, as during the short time I spent in Italy, my cooking improved dramatically and it is the place where so many great cultures and cuisines exist.

People still ask what type of cook I am, but for me, it’s about exploring all the different flavours of the world.

I’m not afraid to experiment with flavour combinations, but at the same time, I can’t go past a simple backyard seafood barbecue with the people I love. Enjoy!

Ben’s White Chocolate Mojito Cheesecake with Rhubarb Serves 4 • 1 packet oat biscuits • 30g butter • 1 cup caster sugar • Juice of 4 limes • Zest of 2 limes • 50ml white rum • 2 bunches of fresh mint leaves, finely chopped GI NJA f o o d m agazi n e

• 400g cream cheese • 250g mascarpone cheese • 180g white chocolate, melted • 4 rhubarb stalks, cut into 5cm lengths • 2 star anise • 1 cinnamon stick • 100g roasted pistachios, crushed • Whole mint leaves to garnish 1. In a food processor, blitz the oat biscuits to a crumb. Melt the butter and mix with the biscuit crumbs. Press crumb mixture into the bottom of 4 mojito glasses or one large glass dish.

2. In a saucepan over a medium heat, place ½ cup sugar and 2 tablespoons of water. Heat until it is dissolved into syrup and then add the lime zest and juice.

Add the rum and mint, reserving some leaves to garnish, and remove from heat. Set aside to infuse and cool.

3. In a food processor, process the cream cheese and mascarpone until smooth. Strain the sugar syrup and add to the cheese mixture. Add melted white chocolate. Process until well incorporated. Spoon over the biscuit mix and place in the fridge to set, approximately half an hour.

4. When you are ready to serve, add ½ cup of sugar, rhubarb, star anise, cinnamon stick and 1 tablespoon of water to a pan and bring to the boil.

Simmer until the rhubarb is soft. Remove the star anise and cinnamon stick and blend until smooth. Allow to cool and pour the rhubarb sauce over the cheesecake mix.

5. Garnish with mint leaves and pistachios.

Modern Seafood Basket My take on an Aussie classic. Didn’t score too badly with the judges either!

65

Serves 4 • 6 small marron (or yabbies if you can’t find marron) • Salt to taste • 2 desiree potatoes, peeled • 1L vegetable oil, for frying • 2 tbs baby salted capers, rinsed, patted dry • 2 tbs wakame seaweed • 3 purple radish, sliced into 2mm-thick rounds Oyster emulsion • 1 tbs olive oil • 3 eschalots, diced • 500ml dry white wine • 200ml white wine vinegar • 4 oysters, plus 6 extra in the shell, to serve • 100g cold butter, diced Deep fried abalone • 4 abalone (or squid) • ½ cup plain flour • 2 eggs, lightly beaten • Salt and pepper to taste • 2 cups Panko breadcrumbs Pan Fried Flathead Tails • 2 flathead tails, about 10cm long • 1 cup plain flour • Salt and pepper to taste • 1 tbs olive oil 1. Preheat oven to 220°C. 2. Poach marron in boiling salted water for 3 minutes. Drain and refresh in ice cold water for 3 minutes. Remove head, peel tail, removing gastro intestinal tract, ensuring you keep tail intact.

3. Make the oyster emulsion. Heat oil in a small saucepan over medium heat, add eschalots and cook until translucent.

4. Add wine and vinegar and simmer until mixture has reduced to 100ml.

Strain. Just before serving add 4 oysters and butter to the reduction and blend with a stick blender until foaming and smooth.

5. Cut potatoes into cylinders using a

66

cookie cutter and slice thinly into rounds using a mandoline. Place on a well-oiled tray, brush lightly with oil and bake in oven until golden and crisp.

6. Remove abalone from shell, clean and trim and place in freezer until almost firm. Slice thinly, coat in flour, then seasoned egg, then roll in bread crumbs. Heat oil in a deep fryer to 180°C and deep fry the abalone for 90 seconds. Drain on paper towels and keep warm.

7. Remove the skin from the flathead tails. Coat tails in seasoned flour. Heat olive oil in a large frying pan over medium heat and cook flathead tails on both sides until golden brown Transfer to oven and bake for 2-4 minutes until cooked through and keep warm.

8. Deep fry capers in hot oil until crisp, drain on paper towel.

9. To serve, arrange flathead tail, marron, abalone, oysters in shell, wakame seaweed, capers, radish and potatoes on the serving plate. Spoon over oyster emulsion.

to get some salt down inside the score marks.

4. Place the pork on a wire rack, skinside up, over a baking tray filled about halfway with water. Place into the oven to cook for 45 minutes.

5. Reduce the oven temperature to 150°C and cook for a further 2 hours.

6. This pork belly goes well with Pear and Fennel Salad or Honey Carrots, both recipes available in my book.

Note: Starting the pork at 240°C will ensure the crackling is nice and crisp.

The Crispiest Skin Pork Belly Serves 4 • 1 x 750g piece of pork belly • Olive oil • Salt and pepper 1. Preheat oven to 240°C. 2. Score the skin of the pork at 1cm intervals, taking care not to go too far into the flesh. Coat both sides of the pork with a generous amount of olive oil.

Season the flesh side with both salt and pepper.

3. On the skin side, rub a generous amount of salt over the skin, making sure GI NJA f o o d m agazi n e

Extracted from “The Next Element” by Andy Allen (New Holland/Struik Lifestyle)

The Crispiest Skin Pork Belly

GI NJA f o o d m agazi n e

67

Ki t c h e n Aid Ar tis an Ž R ange T ilt -Head S t and M ix er c om es i n a vari ety o f di f f eren t co l o u rs. C h o o se th e o n e th at pe r f e c tl y ma t c h e s y o u r k it c h e n d esign or personalit y. Easily m ake yo u r f avo u ri te cakes an d co o ki e do u gh wi th th e 5-qu art sta i n l e s s st e e l m ix in g b o w l wit h c omfort able hand le. W it h 10 speeds, th e stan d m i xer wi l l qu i ckl y beco m e yo u r ki tch en ’s cu l i n a r y ce nt e r as y o u m ix , k nead and whip ingred ient s wit h ease. An d f o r even m o re versati l i ty, th e po wer h u b al l o ws for th e a t t a c h m e n t o f n u m e rous ac c essories whic h will t ur n yo u m i xer i n to a pasta m ach i n e, m eat gri n der, i ce cream m a c h i n e , v e g e t ab le s lic e r, s au s age maker and muc h more. All wi th th e ef f o rtl ess per f ecti o n co m es f ro m o ver 95 years o f expe r ti s e .

What do Brazil, India and Mexico have in common? Any foodie worth their salt will tell you, it’s obvious – chilli. The spicier the better, and the 2014 Flavour Forecast® from global leaders in flavour, McCormick, is giving this a red-hot endorsement.

The flavours to try in 2014 will be a year-long celebration of Tastes that Unite the World.

The top five food trends and more than a dozen emerging flavours prove that there is a growing global obsession with chillies, as well as a fascination with Indian, Mexican and Brazilian foods. So much so, that that they are predicted to impact the way we eat in 2014.

McCormick Executive Chef, Kevan Vetter explains: “Everywhere we look, people have a fascination with the delicious range of flavours and heat that chilli peppers deliver. In the US cooks are embracing exciting new varieties like the aji amarillo from Peru, which is prized for its sizzling heat and surprisingly fullbodied, fruity notes.”

FIERY AND FRAGRANT FLAVOUR TRENDS FOR 2014 MCCORMICK ANNOUNCES FLAVOURS AND FOOD TRENDS FOR 2014 AND BEYOND

are making the most of what’s available.

4. Mexican World Tour: Mexican flavours are making their way around the globe, with people discovering new aspects of this bright, casual cuisine.

5. Charmed by Brazil: The global spotlight is on Brazil as the hosts of the 2014 FIFA World Cup™.

Simultaneously the world’s attraction to Brazilian cuisine is heating up, thanks to its seductive mix of global and native influences.

And the five hottest flavours for 2014 are: 1. Aji Amarillo: A hot Peruvian yellow chilli with a bold, fruity flavour.

2. Kashmiri Masala: An often homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.

Top trends for global cuisine include:

3. Tea: Not just for sipping anymore, this natural ingredient is making its way into rubs, broths and marinades.

1. Chilli Obsession: Food lovers everywhere are seeking out their next big chilli thrill.

4. Chamoy Sauce: A unique Mexican condiment—made from apricot, lime, chillies and spices is just beginning to gain a following in the US.

2. Modern Masala: Indian food is finally having its moment, breaking free of its traditional confines with modern interpretations.

5. Cassava Flour: Also known as manioc or tapioca flour, this glutenfree alternative is a Brazilian staple that is prized for its versatility.

3. Clever Compact Cooking: Proving that big flavours can come in small packages, cooks in urban kitchens GI NJA f o o d m agazi n e

69

A t as t e o f t h e

Midlands Words + Photos: Shirley Berko

Roads of dirt, gravel and tar weave a tapestry through one of KZN’s best escapes and lead through acres and hectares of delights, both culinary and crafty. While idyllic pastures dotted with Friesland, Jersey and Nguni cattle unfold onto the picturesque landscape of the Midlands Meander.

70

GI NJA f o o d m agazi n e

Clockwise from top left: Pizza being prepared at Piggly Wiggly; Abingdon Wine Estate tasting room; Blackboard listing fresh eats at the Dargle Country Market; Abingdon’s boozy crème brûlée; Gareth Lagesse enjoying dessert.

72

GI NJA f o o d m agazi n e

A

lthough famous for its arts and crafts, the region also offers an abundance of gastronomic riches, with restaurants, cafes, farm stalls and markets

populating the region. The best way to experience this variety is by starting in Howick, and following the R103 past the Mandela Monument, and working your way up to the end of the Meander in Nottingham Road.

Start with some

breakfast

For a fantastic selection of seasonal produce, the Dargle Country Market at the Lions River Club happens once a month on a Sunday and, although small, has a concentration of exceptional goods. Tables groan beneath the weight of the most enormous vegetables I have ever laid eyes on. I bought a courgette that was so colossal, it had its own gravitational pull and drew me towards it against my will (it weighed about 3.5 kilos and sat on my counter at home intimidating the cats).

You can also get fresh cows milk with a crown of cream, warm farm bread, ripe figs when in season, duck eggs and seeds for heirloom vegetables, amongst other delectable treasures.

Fried eggs, bacon and coffee will be on the go, so bring an empty stomach and full wallet so that you can fill the one

lunch with a view

while you empty the other!

Enjoy

Further up the road, you will arrive at the closest thing the

St. Ives, opposite Piggly Wiggly, opens onto an expanse of lake and conveniently placed gazebos. A good fish and chips, and a

Meander has to a strip mall. Piggly Wiggly is a collection of

chilled glass of wine will go a long way towards enhancing a

farm stalls, little galleries, cafĂŠs and crafts to comb through.

leisurely lunch. Book in advance if you can and sit out on the

The Piggly Wiggly restaurant, for which the stop is named,

verandah.

is a popular destination for breakfast and award-winning cappuccino. There’s also a large deli called the Three Fat Pigs that is bursting at the concrete seams with a large variety

Caversham Road. Just 7km from the turnoff, the small waterfall

of local produce - canned, bottled and fresh. The expansive grassy area on the premises has jungle gyms and putt-putt for energetic kids, and a pizza place, restaurants and a few spots to grab a drink for the frazzled parents.

Wind along the gravel pathway just off the R103 into under the bridge makes for striking scenery at Caversham Mills. It’s an historic site that has been around since 1852 and a good location for relaxed, hearty meals. Sit on the balcony or at a table on the grass, under boughs of trees, and enjoy their popular Caversham pie.

GI NJA f o o d m agazi n e

73

a beer. I am particularly partial to their darker ale, the Pickled Pig Porter. The name really amuses me and after a glass or three, everything else does too.

Graze on some

snacks

There are various farm stalls dotted around the Meander offering the gamut of biltong in numerous seasonings and types of meat, along with consignments of bottled, pickled and canned goods.

Cheese is another bountiful product of the Midlands that deserves a hearty mention. The Swissland Goats Cheese Farm has virtually every type of goat milk cheese you can think of, and a few that you never thought existed. None of which leave the odd plastic-like after-taste that some goat milk products seem to imbue on the palate. The ash-coated chevre is one of the cheeses to look out for. It’s also a magnificent area for a picnic and you can enjoy feeding some adorably mischievous goats.

If you prefer cow’s milk, the Marrakesh Cheese farm offers tastings of their cow’s milk cheese products. Their cheese is only

Have a

available from their farm but that makes for a great excuse to go

drink

up there and enjoy a tasting with one of their cheese makers.

A hidden and little-known gem is the award-winning Abingdon Wine Estate. They planted their first vines in 2004 and by 2008 had produced a much-lauded Cabernet that was listed as one of the best in the Southern Hemisphere. A great place to have a chat and a wine tasting, followed by a hearty meal either indoors by the fireplace, or outside, in an enchanting setting.

Dogs of varying degrees of roundness, and the occasional rooster, roam amongst the scenic vineyard where picnics can be arranged if booked in advance.

Further up the road, a brewery producing an outstanding range of artisan beers can be found nestled comfortably at the Rawdons Hotel in the heart of the Midlands. The famous Nottingham Road Brewery and Pub is a great spot to indulge in one of our favourite national pastimes, enthusiastically enjoying 74

Indulge in a

romantic dinner

Rustic red-bricked buildings blanketed in vines, with pathways wrapping around a gurgling fountain, create an authentic oldworld Tuscan feel for La Lampara, a restaurant straight out of the Italian countryside. This authenticity is carried through to the menu, which is Italian both in language and influence. The ossobucco is a slow-cooked delight that falls off the bone and goes great with a glass (or three) of the extensive selection of wines they have on offer.

If you are willing to travel a bit further inland towards Mooi River and really want a treat, Hartford House is where food is

GI NJA f o o d m agazi n e

Clockwise from top left: Tubs of fresh Algerian cous-cous salad at the Dargle Country Market; Curious goats looking for a snack at Swissland Goats Cheese Farm; flora at Swissland; The deli selection at Piggly Wiggly’s 3 Fat Pigs store; Abingdon’s beautiful vineyard

GI NJA f o o d m agazi n e

75

an experience, not just a meal. Having come in as the top 5 best restaurant in the entire country at the recent Eat Out Awards, Chef Jackie Cameron and her team have created elaborate menus that celebrate all the local food the area has to offer.

The dishes served at this establishment made food enthusiasts and industry insiders sit up and take notice of our oft overlooked province, and with each plate served, it is easy to understand why.

Delight in

dessert

It would be a terrible injustice to spend any time in the Midlands and not leave with some Belgian chocolate. At the top of the Meander you can get your chocolate fix at the aptly named Chocolate Heaven. If you forgot to swing by there, you can always stop at Florentine’s at the opposite end of the Meander.

Both offer chocolate dipping and an endless, irresistible array of truffles.

Whatever preferences your palate may have, this is a food journey that holds an appeal for everyone, and that will delight any palate. It’s a relaxed amble with views that are a feast for the eyes, unique experiences that nourish the soul, and delicious treasures that feed the appetite.

There’s so much more to see in the Midlands, places such as Granny Mouse, Hebron Haven and the Bierfassl, amongst others, all contribute to an experience that bears revisiting – there’s enough to see, do, and taste, that you’ll rarely need to do the same thing twice.

Abingdon Wine Estate Tel: +27 (0)33 234 4335 | Swissland Goats Cheese Farm, Old Main Road, R103, Balgowan, 082 418 3440.

Hartford House, Hlatikulu Road, Mooi River, Tel: +27 (0)33 263 2713 | For further info go to www.midlandsmeander.co.za Shirley Berko: www.cuizine.co.za 76

GI NJA f o o d m agazi n e

Top: Eating al fresco at Abingdon Bottom: Slow roasted Morroccan leg of lamb

Fig feta salad

&

with bl u eberries & crisp y bacon bits

Figs are now in season and can be found in their purple and green varietals, in stores or at farmers’ markets. This recipe was inspired by the incredible bounty of fresh and unique produce found in the Midlands. It is a pleasant and unexpected combination of sweet and savoury, and can be enjoyed with a chilled glass of dry white wine, like a Sauvignon Blanc.

1 packet butter lettuce 4-6 ripe figs, quartered 1 wheel of feta ½ cup fresh blueberries 4 rashers of bacon, chopped into 1 cm pieces Handful microherbs

1. Heat oil in pan over high heat.

2. Carefully add the bacon, minding the splatter. If oil starts to smoke, reduce heat. The bacon bits will cook quickly so remove as soon as they turn crispy. Drain on paper towels.

¼ cup canola oil, for frying

3. Layer lettuce on a platter,

Pomegranate reduction, to drizzle (can be replaced with balsamic vinegar if not available)

arrange fig quarters on top and

Salt & pepper

crumble the feta in between.

Sprinkle the blueberries and bacon bits on top, and drizzle with the reduction. Garnish with the microherbs, add salt and pepper to taste, and serve.

Serves: 4

GI NJA f o o d m agazi n e

77

78

GI NJA f o o d m agazi n e

GI NJA f o o d m agazi n e

Midlands Meander 79

Valued

subscribe AND WIN!

a

R9 000t

Subscribe to GINJA The Food Magazine for 12 editions (see page 7) and stand a chance to

Win a 2 night stay at the luxurious five star boutique hotel, Hartford House where the magnificent surroundings of KwaZulu-Natal midlands provide a pristine backdrop for your stay.

Luxury accommodation for 2 | Daily Breakfast & Dinner vouchers | 1 dinner by Executive Chef Jackie Cameron

In the heart of South Africa’s champion racehorse stud, amid the sun-

memories of royal visits and feast on the region’s finest produce. Spring

drenched valleys of Giant’s Castle, lies Hartford House, a world of

and summer are heralded by daffodils, flowering cherries and ancient

heroic battles, picturesque mountain passes, arts and crafts and famous

roses, autumn and winter are celebrated in perfect days and roaring

schools and colleges. One of the country’s most beautiful properties,

log fires. Witness the birth of champions, and the stallions of the Dubai

Hartford and its spectacular gardens were home to the colony of Natal’s

Sheikhs. Wander through the 3 000-acre conservancy, or cast a line

last prime minister. Dine at the table of thoroughbred lore, recall the

in tranquil waters. www.hartford.co.za | 033 263 2713 | info@hartford.co.za

80

GI NJA f o o d m agazi n e

GI NJA f o o d m agazi n e

81

82

GI NJA f o o d m agazi n e

E xploring The

Hague

H olland ’ s R oyal C ity

by Habeeb Salloum

Historic Parliament Buildings; Binnenhof Palace in The Hague GI NJA f o o d m agazi n e

83

O

fficially,

Den

Haag,

Considered an aristocratic town of international

better known as The

allure, The Hague, exuding graciousness, is the

Hague, an elegant and

home of diplomats and civil servants.

cosmopolitan

Apart

city

from being the Dutch government seat, it is a

by the sea, is still a village. Even

Royal Town - the home of The Netherlands’s

though it is Holland’s, or rather

Royal Family and the setting of the International

the

largest

Court of Justice. It is full of palaces, spacious

urban centre, by a fluke of history,

squares, and specialized museums and contains

it was never officially granted

the country’s leading arts and antique shops. Its

the privileges of a city.

With its

many cultural attractions, festivals and excellent

500,000 inhabitants, it is said to

dining and shopping facilities make it an exciting

be the largest village in Europe.

place to visit.

Netherlands,

third

be the Grand Old Lady of Dutch

I very much wanted to explore this alluring town

cities - very important in the past

of many faces and its renowned Madurodam

and at present.

- a miniature world-famous Dutch city and However, our

itinerary called for only one day in The Hague.

What were we to do? How could we get to know the city in such a short time? I had no idea where to start - that is until I met a young student who offered to show us, for a modest fee, the old part of the city. Our problem had been solved in a pleasant and comfortable way.

We began at the Babylon Shopping Centre next to The Hague Central Station. Walking toward the centre of town on Herengracht Street, we came to Korte Poten, an esplanade with a great variety of antique shops and bookshops. At the Plein, a square with a statue of William I and, at his feet, a dog which once saved his life, we turned right, walking along Lange Houtstraat.

84

In a few minutes, turning a few yards to the left we came to the Mauritshuis Museum housed in one of the finest buildings in the Netherlands.

A

renovated 300-year old building, it is famous for the extraordinary high quality of its collection of 17th

Yet, strangely, it is considered to

important tourist attraction.

The Grand Old Lady of Dutch cities - very important in the past and at present.

GI NJA f o o d m agazi n e

century Dutch masterpieces.

We

spent an hour enjoying its worldfamous paintings before continuing on our way.

Before crossing the shaded Lange Voorhout, often called the most beautiful lane in Europe, we could see to the left the shimmering waters of the Hofvijver mini lake and the Binnenhof – a series of palaces began by Count William II where The Hague had its beginning in 1250 A.D. Further on, we passed the antique market, held every Thursday; the Royal Palace, Paleis Lange Voorhout, now a museum; and the Hotel Des Indes - an ancient luxury abode, totally renovated.

The Hague’s parliament buildings

GI NJA f o o d m agazi n e

85

Clockwise from left: St Nicholas church, Holland; cheese wheels; Hofvijver; Dutch Bakery; tulips.

86

GI NJA f o o d m agazi n e

S

traight ahead we were on

Turning right, then right again, we followed

the Denneweg, the street

Zeestraat to the Panorama Mesdag, a unique

with the largest number

museum featuring an enormous-shaped painting.

of

in

The work of the eminent marine artist Hendrik

all The Hague. The stores looked

Willem Mesdag and assisted by his wife Sina, it

interesting, but we did not have

measures 14 m (46 ft) in high and 120 m (390

time to shop. At Maliestraat Street,

ft) in circumference. The world’s largest circular

we turned a few feet to the right to

painting, it shows how the old fishing village of

gaze at The Hague’s most beautiful

Scheveningen - now The Hague’s top beach -

canal and view, across the water, the

with its sand dunes, seascapes and windswept

House Number 16 on Nieuwe Uitleg

skies - appeared in 1881. An optical illusion and

Street where the famous spy Mata

a masterwork of the ‘Hague School’, the painting

Hari once lived.

presents a baffling delusion of reality.

At Mauritskade, we turned left and

Here, we spent over an hour enthralled by one

walked past 19th century stately

of the few surviving cycloramas from the 19th

homes

to

antique

Anna

shops

Pauwlonastraat

century before continuing our walk on the

where we turned right. At the end

Noordeinde, one of the most elegant shopping

of this street we stopped for a while

streets of The Hague. We passed many superb

to rest and photograph the Peace

facades and gates, some going back to the 14th

Palace, housing the International

century, before we came to the Palace Noordeinde

Court of Justice, the Permanent Court

where the country’s king Willem-Alexander has

of Arbitration and the International

his offices.

Law Academy.

We examined the statue of Prince William of Orange in front of this well-kept palace then turned right on the Molenstraat to photograph the impressive Walloon Church built in the early 19th century. Turning left then left again and walking a short distance on Papestraat, we came to Hoogstraat, an esplanade with elegant quality shops. Here, we ended our walking tour by enjoying a cup of tea in the Café Restaurant ‘t Goude Hooft - a beautiful resting place decorated in Dutch style.

Now, near mid-afternoon and refreshed, we took a taxi to the Madurodam - a scale model (on a 1:25 scale) of a Dutch town with all its charm.

GI NJA f o o d m agazi n e

87

When we entered the grounds, I felt

After exhausting hours of exploration, food

Called a forerunner of the all-you-

a magical sensation as I glanced

comes to mind and Holland has much to satisfy

can-eat Chinese buffet, Rijsttafels,

over what has been called ‘the

most needs. Among its many offerings are its

are a great way to sample numerous

greatest town in Holland’.

Before

world-renowned cheeses such as Gouda and

Indonesian dishes in one meal - a

us was a stunning miniature city

Edam. Holland is the largest exporter of cheeses

real culinary pleasure that Holland

incorporating the modern with the

in the world and these form part of the country’s

offers the world.

Middle Ages.

national identity. Perhaps more than canals, tulips, and windmills that represent the nation

Historical palaces, castles and other

are the endless green pastures with their grazing

structures in the midst of canal-side

cows who produce these cheeses.

houses and wind mills edging canals were are given life by a variety of

We ended our day at De Kaasspecialzaak

shops, large seagoing ships being

(Fahrenheitstraat 625), one of the top cheese

unloaded, planes ready to take off

outlets in Holland specializing in Dutch cheeses.

from a tiny airport and trains on the

Here in a Dutch cheese heaven rested, sipped on

world’s largest miniature railway

our wine and nibbled on the cheeses.

moving to and fro. All this brought together, in miniature, ten centuries

That evening we rested awhile in our hotel before

of Dutch life and architecture

going out to our feast at the Tampat Senang

harmoniously.

Resturant, specializing in the Rijsttafel

At night when the

Madurodam is lit up onlookers feel as if they are standing atop a mountain looking down on an enchanting lit

The spectrum of the world’s foods are to be

metropolis.

During the summer

found in Amsterdam. However, Indonesian food

in the evening a spectacular show,

tops them all. Very popular in Holland is the

‘Madurodam by Light’, submerges

delicious rijsttafel (rice table), a colourful array

visitors in a fascinating Dutch

of up to 20 or more tangy taste treats which are

fairytale that tells the story of the

served with rice and large glasses of Dutch beer.

legendary hero, Hansje Brinker and his fight against the water to save his

The Rijsttafel, called the crown jewel of the

country.

Indonesian kitchen, originated with Dutch owners

who

liked

to

sample

As for us, after taking the 2 mile long

selectively from Indonesian cuisine. It became

visitor’s route, we found, like the

a kind of tradition, and the Dutch because of

annual 1.2 million other visitors, the

their fondness for Rijsttafel, introduced it into

present Madurodam was sensational

the Netherlands. Today, in both Holland and

enough - a fitting end to our short

Indonesia the Rijsttafel is a tasty souvenir of

exploration of The Hague - Holland’s

The Netherlands’s ties with the Spice Islands of

Royal City.

Indonesia - Holland’s former colony.

88

GI NJA f o o d m agazi n e

Lilit

barbecued seafood One of the dishes often found on a Rijsttafel table is this satisfying dish with its mouth-watering and spicy taste.

- an

Indonesian food table.

plantation

Sateh

• 1 pound fresh boneless red snapper fillet • 1 pound fresh uncooked shrimp, peeled and deveined • 2 cups freshly grated coconut • 1 medium tomato, chopped • 1 cup chopped green onions • 6 cloves garlic, crushed • 1 tablespoon grated fresh ginger • 1 teaspoon ground coriander seeds • 1 teaspoon black pepper • 2 teaspoons salt • 4 chilli small peppers, seeded and very finely chopped • 2 tablespoons brown sugar • 2 tablespoons lemon juice 1. Place snapper fillet and shrimp in a food processor, then process for a minute.

2. Add all remaining ingredients

Not happy with this image

Clockwise from left: Dutch Street CafĂŠ, Mini Stroopwafels (syrupwaffles)

GI NJA f o o d m agazi n e

89

then process for another minute.

3. Form into golf size balls, then shape form into rectangular form on wooden skewers.

4. Barbecue or place on a tray and broil until golden brown then serve hot with peanut sauce.

Cheese spiced Mashed

Potatoes

Dutch

Apple

Pie

FOR THE PASTRY: • 3/4 cups flour • 4 tbsp. cold water • 1/2 tsp. salt • 1/3 cups shortening • 1/2 cups quick cooking rolled oats

Gouda is one of the oldest cheeses produced in Holland. Its fame has spread to the four corners of the globe and today versions of it are made in many parts of the world.

1. Cut shortening into dry ingredients.

2. Sprinkle water over mixture and stir until dampened. Roll out on floured board and fit into 9 inch pie pan.

3. Flute high and don’t prick the bottom.

• 4 cups mashed potatoes • 4 tablespoons butter, melted • 1/4 pound grated smoked Gouda • 1 teaspoon salt • 1/2 teaspoon garlic powder • 1/2 teaspoon oregano • 1/2 teaspoon dried mint • 1/4 teaspoon white pepper • 1/4 teaspoon dried rosemary

FOR THE FILLING: • 2 cups sugar • 2 tbsp. + 1 tsp. flour • 1/2 tsp. cinnamon • 6 cups raw apples (peeled and sliced)

1. Preheat oven to 35o F. 2. Place all ingredients in a casserole and thoroughly combine.

3. Bake uncovered for 15 minutes.

4. Serve warm as a side dish or entree.

90

1. Mix together and fill pie shell with mixture.

2. Mounding apples up in the center. Bake at 400 degrees for 30 minutes. Crust will begin to brown and apples are tender. Remove from the oven and reduce temperature to 350 degrees.

3. Drizzle 1/4 cup sour cream beaten with 1 egg yolk over filling.

4. Press apples lightly with a fork allowing cream to ooze down into filling. Return to oven and bake 15 to 30 minutes more until browned and bubbly.

5. Cool before serving.

6. Dust with icing sugar.

GI NJA f o o d m agazi n e

“

…if the material world is merely illusion, an honest guru should be as content with

Budweiser & Bratwurst as with raw carrot juice, tofu and seaweed slime.

Edward Abbey

”

Dutch

Apple

GI NJA f o o d m agazi n e

Pie

91

92

GI NJA f o o d m agazi n e

If

Go

you

Facts About the Hague and Netherlands:

1. The currency in the Netherlands is the Euro (€), used in almost all

August, with temperatures

countries within the European

between 21 - 26ºC.

Union – 1 US dollar = .73 EURO. exchanging money at the money

8. Some of the Important Attractions in The Hague Not Mentioned in Article:

exchangers - the posted exchange

• Omniversum: houses a digital

rates are deceptive.

planetarium and multimedia

2. It is easy to get around in The

theatres that explain humankind,

Ask for commission charges when

Netherlands - almost everyone speaks good English and German. As well French is widely understood.

3. The Netherlands leads the world in providing facilities for people with disabilities - especially in transportation and public facilities.

the universe, foreign cultures, and space travel.

• Holland Casino Scheveningen: internationally renowned.

• Clingendael: a fine park which includes the unique Japanese Gardens.

• Westbroekpark: noted for its colourful flowerbeds.

4. Trains connecting all parts of

• De Kaasspeciaalzaak: the best

the country are fast, comfortable

cheese shop with samples spread

and efficient - passes are available

liberally around the store for

at discounted prices.

visitors.

5. When visiting The Hague, one

A good place to eat in town is the

should take an excursion to Delft,

Tampat Senang Resturant. This is

the edging city, world-renowned

an excellent Indonesian restaurant

for its historic blue earthenware.

catering to both inhabitants and

6. The Hague with its many large

tourists.

squares is a great place to enjoy

Holland Tourist Information:

the country’s famous outdoor café

Website: http://www.holland.com/

culture.

global/tourism.htm

7. The best time to travel to the Netherlands is during the warm weather season from June to

GI NJA f o o d m agazi n e

93

Eat in

with

CL - 5 risotto

NT - 6 lagoon blue

CL - 4 chai latte

NT - 4 mango tease NT - 3 victory red

Head office: 031 702 6315 • www.shavepaints.co.za • Follow us on

PA I N T T E C H N I Q U E S

Paint techniques allow you to create finishes ranging from subtle to dramatic which would not be possible with ordinary painting, adding visual interest to a room.

While some people call in the professionals to create these finishes, others love doing it themselves and for those who do, Shave Paints & Decor have the knowledge and products for the next paint technique project.

Shave Paints & Décor have their own brand of Decorator’s Touch which offers a range of products for most paint technique projects. In addition, they have 2 beautiful brochures, free to download, with clear and

precise instructions, whether you want to technique your walls or your furniture. Simply visit their website www. shavepaints.co.za to discover how it’s done. Each article has step by step directions as well as useful product information to make sure your technique comes out perfectly and lasts!

You can also post your queries on their Facebook page or email them directly at info@shavepaints.co.za. Also, don’t forget that your friendly Shave Paints team is always keen to help you with any queries you may have. Pop in to one of their stores for the best in products, price and advice.

F r e s h F lo w e r s i n t h e k i tc h e n Fresh displays of seasonal flowers add colour and energy to a room. Even the most modest bunch of carnations in a little jar creates a sense of bounty and well-being in the room.

Tip: The secret to keeping cur flowers looking good as long as possible is to minimize the growth of bacteria in the water and to provide nourishment to replace what the flower would have gotten had it not been cut. Add a few drops of vodka (or any clear spirit) to the vase water for antibacterial action along with 1 teaspoon sugar. Change the water every other day, refreshing the vodka and sugar each time.

WA L L PA P E R Beautiful walls are decorated – never bare – and wallpaper is the perfect choice for the best-dressed walls.

VISIT: www.shavepaints.co.za , for a full-color brochure for free download in which Shave Paint & Decor cover essential information, including pattern match, dye lots etc, which will get you inspired and kick-start your next redecorating project!

H ot a n d S p i c y B u t t e r n u t w i t h P o m e g r a n a t e C o n c e n t r a t e • • • • • • •

750 g butternut 2 tablespoons (30 ml) vegetable oil 1 large onion, peeled and chopped 1 red chilli, deseeded and chopped a pinch of salt 2 cloves garlic, peeled and crushed 1 tablespoon (15 ml) harissa [or 2 tablespoons chermoula paste] • freshly squeezed juice of an orange • 2 tablespoons (30 ml) Verlaque Pomegranate Concentrate • 1 tsp (5 ml) cinnamon • 1 tsp (5 ml) cumin • milled black pepper To serve: • thick natural yoghurt • a handful of sesame seeds • chopped fresh coriander or parsley

1. Peel the butternut using a sharp knife or potato peeler. Scrape out any seeds and cut into large cubes.

Preheat the oven to 180ºC. 2. Heat the vegetable oil in a large pan. Add the onion and chilli and fry, over a brisk flame, until softened and golden.

3. Stir in the crushed garlic and the butternut chunks and cook, tossing frequently, for three minutes (don’t allow the garlic to brown).

4. Stir in the harissa paste, orange juice, pomegranate concentrate, cinnamon and cumin, turn down the heat and cook gently for 6 minutes, or until the juices have

thickened slightly.

5. Season with black pepper and, if necessary, more salt. Tip the butternut into an ovenproof dish, cover and bake for 30-40 minutes, or until the butternut is quite tender.

6. Heat the sesame seeds in a dry frying pan and cook, tossing constantly, for a minute or two, or until lightly toasted. Serve the butternut piping hot, topped with cold natural yoghurt, toasted sesame seeds and fresh coriander leaves.

Head office: 031 702 6315 • www.shavepaints.co.za • Follow us on

Josh B a k e wit h

thirion

Josh Thirion is no ordinary 11 year old; he is a multi-talented, creative and inspirational boy, who is also an accredited author with a huge passion for food and cooking and an even bigger heart!

98

GI NJA f o o d m agazi n e

ginja junior

GI NJA f o o d m agazi n e

99

Blueberry muffins

100

GI NJA f o o d m agazi n e

A

t the age of 3 years old Josh started his first culinary adventure, baking muffins with his mom, Lynn Thirion at home.

Westhof; as well as make time to pursue his dreams

It was at the age of 7 years old, while

and give attention to his career in the culinary arts

watching MasterChef Australia that he started his

industry.

remarkable culinary journey.

One such dream was inspired by his parents, who have always helped other people. Josh wanted to gather

watching an episode of his favourite cooking show; when

his friends and other kids together to help him make

his dad came up with the idea for Josh to draw a whole

food and then distribute the meals to underprivileged

book full of recipes for him to sell at The 2011 Mzansi

children in their community. With the help and support

Magic Market Day. The cookbook included comic strip

of his parents, friends, other school children and his

recipes and activities for children, which led to Josh

old Primary School in Belville, the first “Cook with

winning the Best Stall Award at the Market Day.

Josh Day” was held where approximately 750 under

ginja junior

Josh was inspired to draw a comic strip recipe while

privileged children from the Cape Town area received Josh and his mom decided to send a sample of the

meal boxes, filled with food and treats taken from his

cookbook to Random House Struik who then published

own cookbook.

it in September 2012; which sold out the first print run in only three months. ‘Cook with Josh’ was the South

Josh’s plan is to create a snowball effect of good deeds,

African Winner of The Gourmand Award in the category

commonly known as the “Paying it forward” concept.

of “Best Children and Family Cookbook” which then

When someone does a good deed or shows an act of

lead to Josh winning the “Best Children’s Cookbook in

kindness for you, instead of paying them back, pay

the World of 2013” Gourmand Award.

it forward, by doing a good deed or showing an act of kindness for someone else.

Following the success of ‘Cook with Josh’; his publisher asked him to do a second book ‘Bake with Josh’ which

With his zest for food and cooking and his continued

contains all his favourite baking recipes; mouth-

dedication to his training, Josh is well on his way to

watering food photography, his own hand-drawn

becoming the youngest qualified chef in the world!

cartoons and step-by-step cartoon comic strip recipes.

During this time Josh still hopes to host an annual

‘Bake with Josh’ is also jam packed with fun games

“Cook with Josh Day” and to continue inspiring other

and activities to enjoy while waiting for the delicious

children to help the less fortunate.

goodies.

Josh is now home-schooled by Lynn so that he can attend Chefs Training and Innovation Academy in Oude

GI NJA f o o d m agazi n e

101

Josh’s breakfast in a bun

Baked ham, Cheese and egg dipper

• 6 crispy bread rolls • 1 Tbsp (15 ml) oil • 1 medium onion • 1 tsp (5 ml) crushed garlic • 6—8 bacon rashers • 3 medium tomatoes • 6 eggs • 1 cup (250 ml) grated Cheddar cheese

• 3—4 slices sandwich ham, cubed • 8 small spinach leaves, chopped • 8 cherry tomatoes • 4 eggs • 1 matchbox-sized piece of cheddar cheese grated • 4 slices bread, toasted, buttered and cut into fingers

1. Preheat the oven to 200°C. 2. Remove the tops and insides of the bread rolls, but keep the roll ‘shell’ intact. Discard the tops and insides.

3. Arrange the bread rolls snugly on a baking tray to keep them upright.

4. Heat oil in a pan and fry onion and crushed garlic.

5. Add chopped bacon rashers and chopped tomatoes and cook for about 2 minutes. Mix well.

6. Divide the onion and bacon mixture between the bread rolls.

7. Crack an egg into each roll.

8. Bake in the oven for 12—15 minutes, or until cooked to your liking. Remove from the oven.

9. Divide cheese into six portions and sprinkle one portion over each cooked egg.

10. Place back into the oven and grill until the cheese is melted.

Serve warm and enjoy!

Makes 6

102

1. Preheat the oven to 180°C. Arrange four ramekins on your working space.

2. Divide the ham and then the spinach between the ramekins.

3. Using your hands, squash the cherry tomatoes in a bowl.

Spoon two tomatoes and some of the squeezed out tomato juice into each ramekin.

4. Break an egg into a bowl and then carefully tip into a ramekin. Repeat until each ramekin has an egg in it.

5. Sprinkle some cheese on top of each egg.

6. Place the ramekins on a baking tray and bake for 15—18 minutes or until the egg white has set.

7. Serve with the buttered toast fingers on the side so that you and your friends can dip them into the baked ham, cheese and egg.

Makes 4 GI NJA f o o d m agazi n e

Blueberry muffins • 12 paper cases for cupcakes • 375 g self-raising flour, sifted • 1 tsp (5ml) baking powder • 220 g castor sugar • 1/2 cup (125 ml) oil • 1 egg • 1/2 cup (125 ml) milk • 1 tsp (5 ml) vanilla essence • 300 g fresh or frozen blueberries 1. Preheat the oven to 180°C. Line a 12-cup muffin pan with the paper cases.

2. Place the flour, baking powder and sugar in a bowl.

3. In a separate bowl, whisk the oil, egg, milk and vanilla until combined.

4. Add the egg mixture to the dry ingredients and mix until just combined. Do not over mix.

5. Add the blueberries and mix to combine. Spoon the batter into the muffin cases and bake for 30—35 minutes or until a cake tester inserted comes out clean.

6. Remove the cupcakes from the pan and place on a wire rack to cool.

Makes 12 Recipes extracted from “Bake with Josh” by Josh Thirion (Struik Lifestyle)

ginja junior

Josh’s breakfast in a bun

GI NJA f o o d m agazi n e

103

Baked ham, Cheese and egg dipper

104

GI NJA f o o d m agazi n e

with

n o i r i h t h Jos

WIN !

osh” e with J k a B “ 3 1 of ly share ks. Simp o o kb o o c

ipe and urite rec your favo king it urself ma o y f o e r a pictu ok wall ’s Facebo A J IN G n o 4 April 201 before 23

GI NJA f o o d m agazi n e

105

ginja junior

n i w

The Tescoma Silicone Cupcake Range is made of excellent heatresistant silicone, resistant from -40 to +230째C. Intended for repeated baking in all types of ovens including microwave oven; suitable also for refrigerator, freezer and dishwasher. The Tescoma Cookie Cutting Range is made of excellent resistant plastic and Dishwasher safe.

Available from Boardmans, all leading homeware stores and www.ginjafood.com Contact Berzacks on 011-3347634 or appliances@berzacks.co.za

c o o k i n g c o n v ers i o n s Standard Abbreviations tsp dsp tbsp g kg

ml millilitre l litre pt pint oz ounce lb pound

teaspoon dessertspoon tablespoon gram kilogram

Weight

Oven Temperatures 15 g 30 g 60 g 90 g 125 g 175 g 250 g 300 g 375 g 400 g 425 g 500 g 750 g 1 kg

110ºC 120ºC 140ºC 160ºC 170ºC 180ºC 190ºC 200ºC 220ºC 230ºC 250ºC

225ºF 250ºF 275ºF 300ºF 325ºF 350ºF 375ºF 400ºF 425ºF 450ºF 475ºF

1 tsp 1 tbs 1 dsp 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup 1 1/4 cups 1 1/2 cups 1 2/3 cups 1 3/4 cups 2 cups 2 1/2 cups 3 cups 1/4 pt 1/2 pt 3/4 pt 1 pt 1 1/2 pt

measurement

5 ml 15 ml 10 ml 60 ml 80 ml 125 ml 160 ml 180 ml 250 ml 300 ml 375 ml 400 ml 450 ml 500 ml 625 ml 750 ml 125 ml 250 ml 375 ml 500 ml 750 ml

1/4 inch

5 mm

1/2 inch

1 cm

1 inch

2,5 cm

2 inches

5 cm

3 inches

8 cm

4 inches

10 cm

5 inches

12 cm

6 inches

15 cm

7 inches

18 cm

8 inches

20 cm

9 inches

23 cm

10 inches

25 cm

11 inches

28 cm

12 inches

30 cm

18 inches

45 cm

C o o k i n g T e r m i n o l o gy A

vinegar, tarragon and shallots, finished

Bordelaise sauce A blend of wine, brown

with egg yolks and butter.

stock, marrow, shallots and herbs.

Arrabbiata Literally “angry” in Italian; in this

Béchamel A basic white sauce of milk,

Bouillabaisse A Provençal stew of fish,

case referring to a spicy tomato sauce.

butter and flour, invented in France during

shellfish, onions, tomatoes, white wine,

Arugula (Rocket)

the reign of Louis XIV.

olive oil, garlic, saffron and herbs.

green with peppery, somewhat bitter

Blanching is a cooking process wherein

Brioche A soft, yeasty French bread en-

overtones.

the food substance, usually a vegeta-

riched with butter and eggs.

ble or fruit, is plunged into boiling water,

removed after a brief, timed interval, and

C

An assertive salad

B Béarnaise A classic reduction of wine,

finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

Cannelloni Large pasta tubes baked in

g i n j a cul n a ry gu i d e

1/2 oz 1 oz 2 oz 3 oz 4 oz 6 oz 8 oz 10 oz 12 oz 13 oz 14 oz 1 lb 1 1/2 lb 2 lb

Volume

sauce.

Hollandaise An emulsion of egg yolks,

Carpaccio Wafer-thin slices of raw beef

F

lemon juice and hot melted butter, the

served cold; named after the Renaissance Venetian painter.

Cavatelli Small pasta shells with wavy edges.

Celeriac More commonly known here as celery root.

Ceviche Raw fish and/or shellfish in a citrus marinade.

Champ An Irish favorite of mashed potatoes, green onions and butter.

Champignon “Mushroom,” as they say it in France.

Chanterelle A wild and nutty mushroom with a trumpet-shaped head.

Chantilly Prepared or served with whipped cream.

Charcuterie The French term for delicatessen-style items.

Compote Slow-cooked fruit in syrup.

Comte The French equivalent to GruyËre.

Concassé A coarsely chopped or ground

Flambe French for flamed or flaming, this dramatic food presentation involves sprinkling foods with alcohol and setting them aflame just before serving.

Florentine A cookie of nougatine and candied fruit brushed with a layer of chocolate.

Foie gras Expensive, silk-textured goose

smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.

Hominy Dried corn kernels from which the hull and germ have been removed.

Hummus Mashed chickpeas flavored with lemon juice, garlic and oil.

J

or duck liver that has been enlarged by a

Jambon French for ham.

specialised process

Jus French for juice, jus also refers to the

Formaggio Italian for cheese.

unthickened juices from a piece of roast-

Frittata An Italian omelette with a variety

ed meat.

of fillings that are mixed with the eggs rather than being folded inside. Like a Spanish omelette, a frittata is cut into wedges and can be eaten either hot or cold.

Fumé French for “smoked.”

K Kachumber is a fresh tomato, cucumber, and onion salad dish in Indian cuisine.

Kaffir lime A type of tree bearing dark green leaves used in cooking, and small,

Confit Meat (usually goose, duck or pork)

G

that is slowly cooked in its own fat and

Galette A round, flat cake or tart.

fully ripe, deep purple, almond-shaped,

Ganache A rich mixture of chocolate and

brine-cured, rich and fruity flavor.

crëme fraôche frequently used as a filling

Kasseri cheese Sharp, salty and hard,

for cakes.

except when flamed in brandy (as in

Gateau French cake.

Saganaki).

Gaufrette Thin, fan-shaped, waffled wa-

Kataifi Phyllo pastry

fers.

Kugel A baked pudding made with pota-

Gazpacho A Spanish soup served chilled,

toes or noodles and sometimes meat and

originally a puree of cucumber, tomato,

vegetables, usually served on the Jewish

onion, bell pepper, celery, vinegar, bread-

Sabbath.

crumbs, olive oil and garlic.

Gratin Any dish covered with cheese or

l

mix.

preserved with the fat packed around it as a seal.

Consommé Meat or fish stock that has been clarified.

Coulis A thick puree or sauce.

Couscous Granular semolina popular in North Africa.

Crëme anglaise Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.

Crëme fraîche Cream that is allowed to set and thicken to a velvety rich texture.

Cremini Young portobello mushrooms.

Crostini The Italian word for “little toasts” (referring to bread, not grappa).

E

buttered breadcrumbs and baked or broiled.

Gravlax Cured raw salmon.

Gremolata Minced parsley, lemon peel and garlic.

H

cannot normally combine smoothly (e.g.,

Hoisin sauce A mahogany-colored, sweet

ise are two familiar emulsions.

En croute A food that is wrapped in pastry and baked.

108

Kalamata Greek black olive, harvested

Langostino Spanish for “prawn.”

Laksa is a popular spicy noodle soup from the Peranakan culture

M

Emulsion The mixture of two liquids that oil and water). Mayonnaise and hollanda-

bright green, wrinkled-looking citrus fruit.

and tangy blend of soy, garlic, chile and spices; used in Chinese meat, poultry and shellfish dishes.

GI NJA f o o d m agazi n e

Mascarpone Ultra-rich, soft cheese known best for its role in tiramisu.

Moussaka A sort of Greek “lasagna” layering minced meat (often lamb or beef) and eggplant slices, sometimes with

tomatoes, bèchamel sauce and cheese.

sugar invented for the French

brown sugar, salt and other ingredients.

Comte du Plessis-Praslin by his cook in the

Schnitzel Egg- and breadcrumb-battered,

N

1600s.

fried meat cutlet.

Puttanesca Spicy, bold tomato sauce

Semolina Very coarse flour used to make

(hence the name, deriving from the Italian

pizza and bread. Also refers to rounded

word for whore) made distinct with an-

parts of wheat used to make a pudding of

chovies, capers and black olives.

the same name.

Naan Tandoor-baked, unleavened, Indian bread.

Niáoise Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.

Shank The front leg of beef, pork, veal or lamb. Often a very tough cut of mean,

Q

the shank requires slow-cooking methods like braising.

Noisette a) French for hazelnut; b) small,

Quesadilla A flour tortilla filled, folded

very tender round steak, usually of lamb

and then either toasted or fried. The filling

beef or veal, cut from the rib or loin; c) as

usually consists of cheese, salsa, meat and

in beurre noisette: butter heated until it

refried beans.

turns nut brown; used as a finishing touch

Quiche A savory, open-faced pie made

Tagliatelle What they call fettuccine born

for many dishes, especially fish

from cheese and eggs.

in northern Italy.

Nori An edible, dark green seaweed

Tamarind A bittersweet spice made by

frequently used in Japanese cooking for

R

drying and pressing the pulp from the fruit

Nougat A sometimes chewy and sometimes hard sweet substance made from sugar, almonds or other nuts and honey.

O

of the tamarind tree native to Asia and

Ratatouille A ProvenÁal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.

Rèmoulade A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Offal The British term for edible internal

Risotto Italian dish made from rice cooked

organs and extremities of animals.

by intermittently adding small amounts

of stock or broth. Other ingredients are

P

added as required.

Paella A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.

Pancetta Cured Italian bacon.

Panna cotta Italian egg custard.

Pesto An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

Pilaf A seasoned rice or other grain dish in which the rice is sautèed before the liquid and other ingredients are added.

Polenta A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Polpette Italian meat balls.

Porcini Smoky, meaty wild mushrooms.

Praline A sweet made of almonds and

T

Roesti Pan-fried potatoes.

Romesco Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.

Roti Unleavened, griddle-cooked Indian bread.

Rouille The French word for “rust” describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and ol-

northern Africa.

Tapas Spanish for Appetizers Tapenade Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.

Tartare Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Tartufo Italian for truffle.

Tempura Batter-dipped, deep-fried fish, poultry or vegetables.

Terrine An earthenware container, or the dish cooked therein.

Tzaziki Greek yogurt sauce.

V

ive oil and generally diluted with fish stock.

Vermicelli Thin-stranded yellow (Italian) or

Roulade A French term for a thin roll of

clear (Asian) pasta.

meat or cake around savory or sweet

fillings.

W

Roux A slow-cooked mix of flour and fat, used to thicken soups and sauces.

Wonton A small dumplings made by filling thin sheets of dough with a mixture finely

S

chopped meat, seafood or vegetables.

Wombok A Chinese cabbage

Sambal A condiment made of chiles, GI NJA f o o d m agazi n e

109

g i n j a cul n a ry gu i d e

wrapping sushi.

D i a m o n ds a r e a c o o k ’ s b e s t f r i e n d .

Manufactured in Switzerland, the Swiss Diamond range of precision cast aluminium cookware features a revolutionary new diamond reinforced non stick cooking surface, renowned for its unsurpassed non-stick performance and professional quality. Indulge in the luxury of diamonds with Swiss Diamond cookware.

www.swissdiamond.com

What's H ot & Happen i n g TASTE OF CAPE TOWN This unique collaboration of Cape Town’s finest eateries, chefs and producers makes Taste of Cape Town the must attend event on the Mother City’s food and social calendar.

Where: Green Point Cricket Club When: 3 – 6 April 2014 Contact: 021 418 4516 www.tasteofcapetown.com

THE CONSTANTIA FOOD & WINE FESTIVAL

THE SWEET CANDY FAIR Visitors will enjoy a great variety of quality products, entertainment, and informative demonstrations, with South Africa’s very best in the industry and have the opportunity to sample, taste and discuss at great length future trends and business opportunities.

Where: Coca Cola Dome Johannesburg When: 11 – 13 April 2014 Contact: 011 482 9461

www.sweetcandyfair.co.za

SASSI’s aim it 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 Anchovy Calamari (Squid) Horse Mackerel/ Maasbanker (midwater trawl)

SA CHEESE FESTIVAL For a magnitude of cheese; look no further than the popular SA Cheese Festival.

Where: Sandringham When: 26 – 29 April 2014 Contact: 021 975 4440 www.cheesefestival.co.za

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.

PRINCE ALBERT OLIVE FESTIVAL Giving visitors a real taste of Prince Albert... hospitality, good music, great food and the very best Karoo experience Where: Karoo When: 25 – 27 April 2014 Contact: (023) 541 1366 www.princealbert.org.za

Hottentot (line caught) Kob (farmed in SA on land) Monk Mussels Oysters

RED - DON’T BUY Black Musselcracker/ Poekskop Dagteraad Kob (trawl caught) Red Stumpnose/Miss lucy Sharks (trawl caught) Skates and Rays Tuna (imported longline) NO SALE SPECIES

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.

GI NJA f o o d m agazi n e

111

g i n j a cul n a ry gu i d e

Be treated to multi-layered culinary delights, local wines, and live entertainment to showcase Constantia as one of the world’s premier food and wine destinations.

Where: Constantia When: 11 – 13 April 2014 Contact: 083 679 4495 www.constantiafoodandwine.co.za

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.

D INE O U T G u i d e The GINJA Selection to dining out.

FINE DINING Cape Town *** Karibu Area: V & A Waterfront Cuisine: Fine Dining; South Africa; Game Ambience: Upmarket Monday - Sunday: 11:00 – 23:00 021 421 7005 156 The Wharf Centre V & A Waterfront Cape Town *** Mange Tout at Mont Rochelle Hotel Area: Franschoek Cuisine: Fine Dining Ambience: Upmarket Dinner: Wednesday - Sunday: 19:00 - 21:30 Lunch: Saturday - Sunday: 12:30 - 14:30 021 876 2770 Mont Rochelle Hotel Dassenberg Road Franschhoek Durban *** Bertoua Café Lounge Area: Musgrave Cuisine: Fine Dining; Contemporary

112

Ambience: Relaxed Monday - Sunday: 09:00 – 02:00 031 827 9100 / 031 828 1979 Shop 221A Musgrave Centre 115 Musgrave Road Durban 4001 *** Royal Court Grill Area: Umhlanga Rocks Cuisine: Fine Dining; Grills Ambience: Upmarket Monday – Sunday Breakfast: 07:30 – 11:00 Dinner: 18:00 – 22:30 031 560 5168 Sibaya Casino 1 Sibaya Drive Umhlanga Rocks Johannesburg *** Cube Tasting Kitchen Area: Parktown North Cuisine: Fine Dining; Modern Ambience: Contemporary Cool Dinner Tuesday - Saturday 082 422 5158 Shop 5, Parknorth Heights 17 4th Avenue, Parktown North *** Il Tartufo

GI NJA f o o d m agazi n e

Area: Hyde Park Cuisine: Fine Dining; Global/ International Ambience: Fine Dining Monday – Saturday: 12:00 – 15:00 18:00 – 22:00 011 788 8948 Hutton Court 1 Summit Road, Cnr Jan Smuts Ave Hyde Park Pretoria *** Prue Leith’s Restaurant Area: Centurion Cuisine: Fine Dining; Asian, Contemporary Ambience: Relaxed Wednesday to Saturday 19:00 till late 012 654 5203 262 Rhino Street Hennopspark Ext 2 Centurion 0157 *** Granita @ Kievits Kroon Area: Kameeldrift East Cuisine: Fine Dining; Contemporary Ambience: Relaxed Lunch: 12:00 – 14:30 Dinner: Tuesday – Saturday 19:00 – 22:00 08605438487

Mange-Tout-Terrace at Mont Rochelle Hotel

GI NJA f o o d m agazi n e

113

D INE O U T G u i d e C ONT i n u ed The GINJA Selection to dining out.

Kievits Kroon Plot 41; Reier Road Kameeldrift East

SEAFOOD Cape Town *** Belthazar Area: V & A Waterfront Cuisine: Seafood, Modern Ambience: Classic Elegance Monday - Sunday: 12:00 to late 021 421 3753 Shop 153, Lower Level Victoria Wharf V&A Waterfront Cape Town *** Black Marlin Area: Simons Town Cuisine: Seafood Ambience: Classic Elegance Monday - Sunday: 09:00 – 21:00 021 786 1621 Main Road; Simons Town Cape Town

Ambience: Relaxed Monday - Sunday 12:00 - late 031 572 3664 Shop 15. Glenore Centre 1 Aubrey Drive Glenashley, Durban *** Bazaruto’s Area: Kloof Cuisine: Seafood, Portuguese Ambience: Comfy and Casual Monday – Saturday 12:00 - close 031 764 4406 Maytime Shopping Centre Corner Lyngarth and Haygarth Kloof; Durban Johannesburg

Durban

*** The Lobster Trap Area: Bryanston Cuisine: Seafood, Sushi Ambience: Upmarket Monday – Saturday 12:00 – 23:00 Sunday 12:00 – 15:00 011 706 8757 Cnr Culross and Main Roads Bryanston; Johannesburg

*** Jack Salmon Area: Durban Cuisine: Seafood, Fine Dining

*** The Mariner Seven Seas Area: Randburg Cuisine: Seafood, Sushi

114

GI NJA f o o d m agazi n e

Ambience: Contemporary Cool, Upmarket Monday – Sunday 12:00 – 22:30 011 462 1686 Shop 119 Bel Air Shopping Centre Bellairs Drive Bellairspark Randburg Ext 10 Pretoria *** O’Galito Area: Centurion Cuisine: Seafood, Steakhouse Ambience: Relaxed 012 663 2016 Shop 103, Lakeside Mall Centurion Waterfront Centurion *** Cape Town Fish Market Area: Menlyn Park Cuisine: Seafood, Sushi Ambience: Relaxed Monday – Sunday 11:00 – 23:00 012 368 1677 Menlyn Shopping Centre North Court Cnr Atterbury + Lois Road Menlyn Park

Mvelo Air Leaders in commercial and industrial air conditioning, refrigeration and ventilation systems across Africa. Using state of the art technology, Mvelo Air provides sustainable and innovative building management solutions for heating, cooling, ventilation and air conditioning.

27 Acutt Ave | Ground Level | Durban North | 031 564 0613 | www.mveloair.co.za

116

GI NJA f o o d m agazi n e