GINJA Food & Lifestyle Magazine Dec '13 Jan '14

s a m t s i r Ch r o f t n a w u o y l Al

DEC/JAN 2014

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

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12 DAYS GIVEAWAYS • BALI’S BEAUTY • SANTA’S LITTLE HELPERS • JACQUI FESTIVE FEASTS

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Artisan Cordless Handblender

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CONTENTS 20

COVER FEATURE

110 ginja editor, jacqui brown: my life, my love, my passion

Professional food forum 14 New initiative: Tsebo outsourcing group FOOD INTERESTS & Health 20 mother nature’s little black number: adam and eve’s

nutritious wardrobe 26 YOU’RE SO VEIN: EATING RIGHT FOR YOUR BLOOD TYPE

Beverages

34 Clos Malverne’s pop-up gallery: a unique celebration of art, culture & cuisine 38 mainstay 54 island vodka: A world first spirit with a tropical twist 44 Conrad vlok: creating award-winning terroir driven wines from the tip of africa 48 If you go down to the woods today: delheim offers picnic perfection

SWEET TOOTH

51 festive treats: santa’s incentive to stop by

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TRAVEL LOCAl

63 bazaruto archipelago: a beautiful destination for a festive season 68 Mozambican cuisine: portugal’s proud protégé

TRAVEL ABROAD 74 82

God’s island: Bali’s breathtaking beauty Flavours of bali: Bali’s best dishes

GIVEAWAYS

09 SUBSCRIBE & WIN: Spier Is giving away A R600 hamper to one LUCKY SUBSCRIBER! 07 12 days of giveaways: starting 13 december we celebrate the season of giving 138 Celebrating méthode cap classique: GINJA GIVES AWAY 6

AUTOGRAPHED BOOKS

FOOD TALK

86 Twinings tea: much more than a drink with jam and bread 95 dw eleven-13: santa marthinus and his culinary wonderland – when milk and cookies just won’t do 104 chef chantel dartnall: putting her heart and soul into botanical cuisine 120 décor stylist brian futter: serving christmas in style

Ginja junior chef

124 santa’s little helpers: bake up a storm

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DINE OUT guide

134 where you must dine this year: SOUTH AFRICA’s top 10 restautrants

Mvelo Air

always be counted on: although, in my house I think they’re all hoping I sleep that extra hour in before waking them up to open presents! This brings me to my next quandary. Chatting to the family the other day about holiday plans and Christmas day, my children decided to break me gently into the fact that I really don’t have to set up for Santa this year.

EDITORS NOTES FESTIVE ISSUE Nº 08 All you want for Christmas…

December heralds family, food, friends and the gift of giving. This month’s festive platinum edition launches the new PROFESSIONAL FOOD FORUM, aimed at the culinary professional, this section, sponsored by Tsebo Outsourcing Group, will be dedicated to bring you the latest industry news, catering, training, food art and top chef’s in the country.

Then, to get you in the festive mood, we have joined forces with suppliers to bring you the 12 days giveaways, giving you the opportunity to win one of 12 pressies a day for 12 days leading up to Christmas, and that’s just the beginning!

Ever notice how the nearing of the end of year seems to creep up on you without warning. The malls have already started filling up and the days really are a lot shorter than they should be.

That said there’s no doubt in my mind that Christmas is truly my favourite time of year.

The familiarity of Christmas is perhaps its greatest charm - the assurance that this year will be like the last that the repetition of small rituals can

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Each year I ensure that my favourite mince pies are out, with a carrot or two for the reindeer, assuming that’s what all reindeer eat, there’s a glass of merlot and beer just in case and of course a small bowl of egg nog for Rudolf.

Before you say anything I have it on good authority that reindeer love egg nog, or at least my staffie does! Then when the kids are fast asleep, my husband and I enjoy the quiet of a midnight snack, stack the pressies and without doubt I barely contain my excitement for the morning. We then sprinkle flour on the floor and with his safety boots I stomp big Santa footprints through the house. I mess a bit of the carrot outside and leave a note under the tree for the two of them.

The following morning, I wake up way to early, around 4am, to open all the pressies Santa has left. They generally grumble at me but soon get into the spirit of Christmas. There’s simply no way I could stop all that now, could I? Then of course we visit family and friends to reminisce on the year gone by and the festivities which lay ahead. By 11am I’m in the kitchen cooking up a storm for the afternoon family lunch. Just thinking about it makes me giddy. From there, I’m quite sure we all spend it pretty much the same. Too much food, plenty of laughter, a barrel or two of wine and an afternoon snooze on the couch for the male kind.

With a glimpse into how I will be spending Christmas, I want to wish you the tastiest festive season and whatever you do for New Year’s Eve, make sure it includes great food and fun.

Here’s to a food and fun-filled festive season.

Yours in food

Jacqui Brown

thefoodmagazine Editor Jacqui Brown press@ginjamedia.com 031 563 0054 071 612 0056 Sub-editor Sherilee Maass sherilee@ginjamedia.com 031 563 0054 076 403 4747 Marketing Maggi van Rhyn maggi@ginjamedia.com 011 234 4816 083 857 2731 SENIOR Designer Kyle Mascia design@ginjamedia.com Designer ROSE COLLINGWOOD rose@ginjamedia.com Printing CTP PRINTERS Distribution ON THE DOT Mail us at P O Box 20111 Durban North, 4016

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twelve days of

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‘Tis the season to gather round family and friends in the spirit of giving; That’s just what we’ve decided to do. Over the next 12 days we’re going to give away 12 fantastic gifts each day for 12 days, just because that’s the least we can do for our loyal readers.

The gift that keeps on giving Stuck for ideas for Christmas? How about the gift that keeps on giving (for eleven months anyway). GINJA Food Magazine makes a brilliant gift at Christmas time. You can buy online at any time, and we’ll ensure that the first issue of the gift subscription will arrive after Christmas Day. The best feature of a magazine subscription is that we’ll deliver the latest issue direct to their door every month for the year! Because food is one of life’s great pleasures!

Ginja is about inspiration and passion. It’s a magazine for people who love everything about food. Ginja, renowned for its full tested, infallible recipes – recipes designed to inspire, inspire people to head to the kitchen and cook!

WIN

WITH MADAME ZINGARA

HAYDEN QUINN

THE PIN-UP SURFER DISHES IT UP

PATERNOSTER

A QUAINT FOODIE’S PARADISE

OCTOBER 2013

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

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SAVE WITH GINJA: 6 Editions for R171 (- 5%) • 12 Editions for R324 (- 10%)

SUBSCRIBE AND WIN AYAMA wines. True people, true taste.

Valued

AYAMA Wines is giving away 12 hampers to 12 new subscribers.

Simply Subscribe to GINJA Food Magazine for 12 months. Competition ends 15 JANUARY 2014. T’s and C’s apply It was a beautiful sunny day, when we first saw SLENT in January

believe Slent adventure leans on friendship and love for nature

2004. It was love at first sight: we knew this place was special, and

and people. Together with our partners, all Italian friends who love

would mean so much to us. Both passionate about agriculture and

South Africa and have deep faith in its future, we wish to keep this

wine, proudly Italian but in love with South Africa, with its history,

farm deeply connected to its vibrant past, and to grow the place

its people and its awesome natural environment, we were looking for a farm to buy and live. It is almost 10 years now since that day and we have worked hard to understand climate, soils, varietals, bio-diversity and different cultures. It has taken some time to adapt Italian roots to all this. But belief and passion gave us the ability to rise to the challenge, and the strength to succeed. The first

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and its people towards an even better future. And our mission is to connect Slent to all our customers, working on high quality wines at affordable prices. All our labels are created just looking at nature, the scenes we daily exposed to and make us feel living a special, blessed life.

day of the harvest in 2005 was unforgettable, and it will be part of the Slent story for ever. We named the wines “AYAMA” – a Xhosa

Visit our website: www.ayama.co.za or our facebook page: www.

word meaning “someone to lean on” – because, as owners we

facebook.com/AyamaSlent.

1 On the first day of Christmas

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12 incredible Home and Catering hampers, valued at R500 each will be given away!

Enter online at www.ginjamedia.com on the 13th of December 2013.

Designed and manufactured using state of the art sur faces and technology, Setta is a kitchenware company breaking ground in innovative products.

Functional beauty is the key design aim to be environmentally friendly and durable ensuring it will last for years.

021 823 9420 | www.setta.co.za

2 On the second day of Christmas

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12 incredible Kloovenburg hampers, valued at R500 each will be given away!

Enter on the 14th December 2013 by posting on our Facebook wall “two turtle doves @Kloovenburg”

On the third day of Christmas

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12 incredible Vovo Telo vouchers, valued at R500 each will be given away!

Enter on the 15th December by posting on our Facebook wall “three french hens @vovoteloSA”.

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P rofessional F ood F oru m Tsebo Outsourcing Group AND Ginja develop new initiative.

Tsebo Outsourcing Group is a favourite throughout the food industry in Africa. Renowned for being at the forefront of trends and keeping up with the best in the business. Ginja Food Magazine and Tsebo Outsourcing Group have partnered up to develop a new initiative called the The Professional Food Forum to be published every month in the Ginja Food magazine. This spectacular new section is aimed specifically at all our industry professionals keeping them ahead of the curve in this rapidly changing industry. As an industry professional you are now able to log on to our website: www.ginjafood.com sign up for our regular newsletters, latest trends and connect with like-minded individuals globally!

The professional food forum – Inspiring, educating and challenging.

For more than 40 years, the Tsebo Outsourcing Group has provided outsourced services in areas such as catering, cleaning, facilities management, third party procurement and energy to some of South Africa’s best-known companies. Originally known as the Fedics Group, Tsebo has grown far beyond its roots in the food industry to offer a range of solutions for all non-core activities to big businesses and institutions.

Tsebo gives its clients a competitive edge by lowering costs, risks and complexity, while improving quality and convenience to allow its clients to focus on their core businesses.

Today Tsebo is the leading pan-African provider in the outsourced services industry, managing more than 4 000 client locations in 12 African countries, in every market sector and industry.

Tsebo doesn’t just build a foundation on which to grow its business. It is also a responsible, ethical organisation that cares about its staff and the community in which it operates. For more than four decades, Tsebo has been committed to empowering people through a number of programmes aimed at creating jobs and bettering the lives of the less-fortunate.

Its job-creation record is nothing short of impressive. Tsebo’s growth has seen it employ 10 000 staff over the past five years, bringing its total staff contingent to more than 20 000.

More than a third of the staff are under 25 years of age, highlighting the company’s commitment to making a difference to South Africa’s youth unemployment issue.

where 40 candidates underwent an eightmonth customised skills programme that gave them a formally recognised NQF qualification in culinary skills. These people were then employed to work with the group. Tsebo also implemented a training programme for able-bodied colleagues on how to work with their disabled peers.

Tsebo’s training and development programmes play a vital role at the organisation, with the company training more than 16 000 people in basic skills over the past year. Many of these people are then employed by the group. This not only gives them equitable and stable employment, but also provides the opportunity in many cases to participate in management programmes and leadership development. Through a strategic partnership with the Gordon Institute of Business Science, Tsebo supports every group manager through the postgraduate management qualification.

Tsebo is also fully aware of the impact that HIV/AIDS can have on a company’s productivity. In 2004, Fedics, its flagship catering division, became the first South African company to specifically create and offer nutritionally-enhanced menus and food that is designed to boost the immune systems of people living with the disease. The company was recognised for this innovative approach to the treatment of HIV/AIDS through a commendation from the Global Business Coalition on HIV and AIDS.

The group is also making a difference amongst the disabled community. When Tsebo celebrated its 40th anniversary two years ago, it committed itself to employing more disabled people. In 2011, it launched the Disabled Development Programme,

According to Tsebo CEO Clive Smith, an organisation will thrive if its heart is in the right place. “We live in a world full of challenges, and we as an organisation need to play our part to ensure that even a small portion of our efforts go towards a good cause for the betterment of this country, and its people.”

GINJA FOOD 15

Institute for Hospitality – Setting a Tone for Excellence With over two decades of experience in training prospective candidates within the hospitality industry, Fedics Food Services’ Institute for Hospitality Standards has raised the bar.

Significantly, IHS also offers candidates an opportunity to develop computer skills. Although some might perceive this as somewhat distant from the core of the hospitality industry, a knowledge and appreciation for technical platforms is often an essential element in daily working life.

Training and preparation have always held sway as vitally important contributing factors towards the success of the hospitality industry at large. Without them, the sector would lack the strong foundation that allows it to cater to millions of guests and attendees every day.

As such, these courses aim to equip all employees working with computer systems with the skills required to operate the software correctly.

In an environment with so much room for variation, regulated and consistent tuition truly sets the tone for success. Equipping prospective hospitality professionals with the requisite skills to meet the standards associated with this vocation is a weighty responsibility.

Fedics Food Services’ Institute for Hospitality Studies is an industry player that fully appreciates the significance of education within this industry. Established over two decades ago as a training centre in Rosebank, the organisation took on its formal moniker in 1994 and has moved premises on several occasions in the past, before resettling in central Johannesburg in 2005.

In that time, the Institute for Hospitality Studies (IHS) has developed a strong reputation for training candidates that exceed expectation. The organisation is also registered with CATSSETA (the Cultural, Arts, Tourism, Hospitality, Sports, Education and Training Authority) and complies with the expectations outlined in the South African Skills Development Act of 1998.

IHS is unique in the respect that it aims to equip students with the full compliment of skills required to nurture success in this sector.

This includes the provision of soft basic skills training, which are aimed at offering newcomers and non-management employees an insight into hygiene, customer care and rudimentary business principles.

Delegates demonstrating a low literacy level are also accommodated and tuition is available in a variety of native African dialects.

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The Institute for Hospitality Studies’ Management Development Training programme is yet another area in which it differentiates itself from the competition.

These courses are designed with managers and supervisors in mind and aim to equip candidates with the necessary skills required to lead teams of employees, perform essential functions and share their knowledge via on the job training.

This is complimented by Tsebo Outsourcing Group’s (Fedics’ holding company) management development programme, which aims to identify promising individuals within the Tsebo corporate family for skills development.

Launched nationally in 2005, this platform has prepared a significant volume of talented employees to take the next step in their professional journey. Significantly, 95 percent of attendees are female and 100 percent stem from previously disadvantaged ethnicities.

In many ways, IHS has set the bar for hospitality training in South Africa. By incorporating complimentary skillsets into its tuition programmes, the institute has effectively supported the advancement of an industry at large.

Profile on Chef Chinua Chikala – National Food Trainer for Fedics Site Services It goes without saying that Chef Chinua Chikala loves food. But his personal passion lies in training young chefs who’d like to forge

successful careers in the food industry.

That’s why his eyes light up when he talks about a programme being run by his employer, Fedics, that trains unemployed individuals for a national certificate in cooking. The initiative not only boosts the current skills pool in the South African catering industry, but also gives people real skills that will assist them to find permanent employment.

Better known as Chi Chi, Chikala is a trainer for Fedics Food Services (a subsidiary of Tsebo Outsourcing Group) at the company’s Institute for Hospitality Studies in Rosebank.

He’s currently training Health Wise Chefs – the cooks who work in hospital kitchens - to qualify for their national certificates. In the past six months alone, he’s seen 30 of his pupils qualify as professional cooks.

“Fedics and Tsebo gave me the opportunity to share my knowledge with others so that they may develop themselves. This is what inspires me,” said Chi Chi. Chi Chi’s career began with a national certificate in Food and Beverage at the Tshwane University of Technology – but his love for cooking had been sparked years before, when he travelled the world with his family, finding an abiding love for food in countries like Portugal and Greece.

After his graduation, he stayed on at TUT as an Assistant Junior Lecturer, and also worked in the Department of Food and Hospitality Management as a Store Manager.

But he wanted to pursue his passion for cooking more actively, and joined the Tafara Restaurant at Gallagher Estate as an executive chef.

Before joining Fedics, Chi Chi worked at the South African Chefs Association as a Chef Skills Lecturer. This gave him the ideal grounding for his current role at the Institute for Hospitality Studies, which prepares chefs for their national certificate in cooking – a qualification which is accredited by CATSSETA (the Cultural, Arts, Tourism, Hospitality, Sports, Education and Training Authority) and complies with the South African Skills Development Act of 1998.

When he’s not teaching other people to cook, Chi Chi spends time with his family.

At Christmas, he enjoys sticking to tradition - which means preparing old-fashioned ginger beer and baking scones with his mom.

There’s something to be said for comfort food, after all.

Chi Chi graduated with a National Certificate from the Tshwane University. He also has a Diploma in Food Preparation & Cooking from the City & Guilds of London Institute and a professional Chef Diploma from the Capsicum Culinary Studio.

recipes Cranberry Basted Pork Belly

Jimmy’s Sole

• 3.2 kg Deboned Pork Belly • 120 ml Cranberry sauce • 45 ml Brown sugar • 15 ml Whole grain mustard 1. Preheat oven to 180°C. 2. Place ham on a broiler pan lined with foil.

Insert meat thermometer into the thickest portion of the ham. Bake at 180°C for 50 min to 1 hour.

3. Score the side of belly in a diamond pattern.

4. Combine cranberry sauce, sugar, and mustard and brush over the ham.

5. Bake an additional 25 minutes.

6. Transfer Pork belly to a platter; let stand 10 minutes before slicing.

Jimmy’s Sole • 1 whole sole (scaled) • 2 springs of fennel • 30g butter cubed • ½ tsp Szechwan pepper • ½ of a fresh lemon • ½ tsp garlic Malden salt 1. Preheat oven to 180°C 2. On a sheet of foil place 1 spring of fennel and half of the butter.

3. Season the sole with salt, Szechwan pepper and squeeze the lemon on both sides of the fish.

4. Place the sole on the top of the fennel and butter then place the rest of the butter and fennel on the sole.

5. Fold the foil over and secure on all sides tightly.

6. Place in the oven and bake for 20min 7. Then serve with roasted potato wedges and a garden salad.

Passionate Keiron Reynolds is a South African Culinary Champion and Corporate Head Chef!

Keiron Reynolds is the head chef for Fedics Catering at ABSA Capital. He is also a culinary champion having competed for his country as the Captain of the junior team at the 2012 Culinary Olympics in Germany.

Keiron joined the South African Culinary team in 2009.

Fedics Catering is a subsidiary of Tsebo Outsourcing Group and for over 40 years, it has been able to provide catering solutions to all segments across the country.

From a very young age, putting food on a plate has always ignited excitement in Keiron.

Growing up he was very shy so creating food was a way of expressing himself.

Keiron’s career began at the Michelangelo Hotel under the guidance of Andrew Atkinson, an ex-member of the South African National Culinary Squad and judge on MasterChef South Africa. He joined the hotel following a two year course in professional cookery at the HTA School of Culinary Arts.

Following his experience at the Michelangelo, Keiron joined Headline Leisure Management as a sous chef at the Johannesburg Theatre Complex and shortly thereafter, joined By Word of Mouth Catering as Function Chef and Saucier.

Keiron’s career at Fedics Catering began in 19 March 2012 where he worked as a sous chef at Old Mutual in Sandton. He is now based at ABSA Capital and heads up a team of 17 staff, creating recipes and delivering delicious food for over 1 000 ABSA Capital employees.

His title as head chef involves the creation and innovation of new recipes and ensuring his team are delivering fresh meals on a daily basis. Talking about his career at Fedics Catering Keiron said, “I love working for a company whose mission is to empower companies by keeping them nourished, healthy and excited with great food every day. I enjoy preparing food based on this

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ethos and when I am prepping meals at ABSA Capital, I always ensure that I deliver on our company’s promise. Secretly, I love watching people as they take their first bite; the expression on their face always tells me that my team and I are delivering food that people enjoy.”

When it comes to his family, Keiron enjoys spending time together, especially over Christmas. It’s a quiet time for his family and every year he prepares a special Christmas pudding which is made from a recipe that his grandmother shared when he was a young boy.

recipes Roast Pork Fillet

Christmas Paprika chicken

• 1 Pork Fillet • 3 tsp Mustard Seed • 2 tsp Coriander Seed • 1 tsp Fennel seed • 2 tsp Paprika • 75g Whole grain mustard • 100g Honey • 250g Olive Oil • 10g Chives •Seasoning 1. Preheat your oven to 180 degrees 2. Seal the whole pork fillet in a hot pan and place in a roasting dish 3. With a pestle and mortar, crush the coriander seed, fennel seed, mustard seed and paprika 4. Add the whole grain mustard and honey and blend together 5. Add the olive oil and continue to mix, to make the marinade 6. Finely chop the chives and add to the marinade mixture 7. Season to taste 8. Cover the Pork Fillet with the marinade and roast for 25 – 35 minutes depending on the thickness of the fillet

• 2 kg Chicken breasts • 80 ml Paprika • 200 ml Flour • 18ml Butter • 60ml oil • 50ml Brandy • 50ml Flour • 500ml Chicken stock • 500ml Sour cream • 8tsp English mustard • 5tsp Sugar 1. Dip the chicken into the paprika and half of the flour and fry in the butter and oil to brown 2. Once brown remove the chicken from the pan 3. Deglaze the pan with the brandy 4. Add the flour, chicken stock, sour cream, mustard and sugar 5. Place the chicken in a roasting dish 6. Pour the sauce over the chicken and bake at 180ºC for 20 min

BrowniES • 265 g Butter • 420g Chocolate Dark • 70g Cocoa powder • 635g Castor sugar • 167g Nuts mixed • 210g Flour • 11 Eggs 1. Melt butter and chocolate together 2. Add the eggs to the chocolate 3. Mix all the dry ingredients together 4. Mix all together 5. Bake at 180ºC GINJA FOOD 19

FOOD INTERESTS

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a day Adam and Eve used fig leaves to cover their decency, it is unknown whether they knew about all of the health benefits the figs they came from possessed. Perhaps if they did the forbidden fruit would have seemed a bit more superfluous...

Figs are seasonal fruit which come from Western Asia. They grow on trees and are a member of the mulberry family. Because they are dried, they can be shipped anywhere and can be eaten and enjoyed at any time of year. Packed with health benefits they are accessible all throughout the year.

Figs are uniquely nutritious fruit, as they have the highest amount of calcium of any fruit, and 100g of dried figs contains 16% of the daily recommended amount. Figs are also an excellent source of dietary fiber. Fruit fiber has been shown to significantly lower the risk of breast cancer in postmenopausal women. Apart from being filling, they tend to take the edge off the appetite.

Figs are also a good source of iron, magnesium, potassium, B vitamins, as well as vitamin K. Figs contain different types of antioxidants and have been shown in studies to raise antioxidant activity. Antioxidants mop up free radicals, which may contribute to the development of cancer, heart disease and the visible signs of aging by damaging DNA and other body systems. The riper the fig, the more antioxidants it contains.

Fig leaves are also surprisingly healthy. Several cultures use the leaves in cooking, particularly to wrap meats and fish. Studies have shown that an extract of fig leaves will increase insulin sensitivity, and may be useful for preventing diabetes. Studies on animals have also shown fig leaves to reduce the likelihood of heart disease and possibly kill cancer cells as well.

Who knew these little gems were so good for you?

Boozy Fig Preserve • 2 lemons • 1.8kg ripe fresh figs (preferably black), stemmed, cut into 2 ½cm pieces (about 9 cups) • 4 cups sugar • ¾ cup brandy or Cognac • ½ teaspoon coarse salt

1. Using a vegetable peeler, remove zest from lemons in long strips.

Cut zest into matchstick-size strips (about 3 tablespoons).

Combine lemon zest, figs, sugar, brandy, and ½ teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature for 1 hour, stirring occasionally.

2. Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.

3. Ladle mixture into 6 hot clean ½-pint glass canning jars, leaving 6mm space at top of jars. Remove any air bubbles.

4. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

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On this page: Above; Goat Cheese, fig, honey & thyme Flatbreads, Right; Fig Tapenade, Opposite page; Foie Gras with Fig Mostarda & Poached Quail Egg

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Fig & Walnut Tapenade • 1 cup chopped stemmed dried figs • 1⁄3 cup water • 1⁄3 cup chopped pitted Kalamata olives or other brine-cured black olives • 2 tablespoons extra-virgin olive oil • 1 tablespoon balsamic vinegar • 1 tablespoon drained capers, chopped • 1 ½ teaspoons chopped fresh thyme • ½ cup chopped toasted walnuts • ¼ cup toasted walnut halves • Fresh thyme sprigs (optional) • Fresh goats cheese sliced in rounds for serving (optional) • Assorted breads and biscuits

1. Combine chopped figs and 1/3 cup water in heavy medium

saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl.

2. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.

3. Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers

Foie Gras with Fig Mostarda & Poached Quail Egg For the Fig Mostarda • 6 dried figs, split into quarters • 1 cup cognac • 1 cup sugar • 1 tablespoon whole grain mustard • ¼ teaspoon hot mustard powder • pinch salt

For the Foie Gras: • 4 slabs fresh grade “A” foie gras, each 1/2-inch thick, lightly scored in a hashmark pattern on one side • Freshly ground black pepper • 1 tablespoon finely sliced chives • Coarse sea salt • 4 fresh figs

to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until reduced and syrupy, about 30 minutes.

Transfer to a bowl and set aside until cool. Season with a pinch of salt.

2. For the Foie Gras: Lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down.

3. It should immediately start smoking, sizzling, and rendering fat. If it doesn’t, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towellined plate and let rest for 1 minute.

4. Use a small spoon to glaze each piece of foie gras with syrup from fig mostarda. Spoon some of the fig mostarda onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed fresh rocket.

To Serve • Melba Toast • Poached quail egg • Fresh Rocket

1. Make the Fig Mostarda: Combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and bring

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FOOD INTERESTS

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FOOD INTERESTS

Goat Cheese, fig, honey, thyme Flatbreads

1. For the crust; Mix flour and salt in processor. Add shortening and

For the toppings: 1 small log soft goat cheese 10 fresh figs, sliced in half 1 tbsp extra virgin olive oil, divided 1 small bunch of thyme drizzle honey sprinkle of sea salt

2. Preheat oven to 220°C. Roll out dough between 2 layers of plastic wrap to 12-inch round. Remove top layer of plastic. Invert dough onto unrimmed baking sheet. Remove top layer of plastic.

3. For the filling; Combine figs and 3 tablespoons sugar in large bowl; toss to coat. Toss raspberries with ½ tablespoon sugar in medium bowl. Arrange figs in concentric rows over dough on baking sheet, leaving 2-inch border around edges. Sprinkle raspberries over figs.

Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush dough border with egg mixture. Sprinkle border with ½ tablespoon sugar.

4. Bake galette until crust is brown and filling bubbles, about 35 minutes. Transfer baking sheet to rack and cool galette slightly, about 20 minutes. Slide a spatula under all sides of crust to free galette from baking sheet. Using large tart pan bottom as aid, transfer galette to platter. Serve warm or at room temperature.

For the dough: 3 ½ cups all purpose flour ¼ cup olive oil 1 1⁄3 cups warm water 1 packet yeast (7g) 2 tsp sea salt

1. In a mixing bowl, combine the warm water and yeast.

2. Stir in the salt and flour and mix on medium high speed for 5

minutes. While the mixer is going, drizzle in the olive oil.

3. When the dough is soft and elastic, take out of the bowl, rub with olive oil and then place back in the bowl, cover with a dish towel and let rise for one hour. **You could also make this dough without an electric mixer, just knead by hand for about 8 minutes.

4. After the dough has doubled in size, preheat oven to 230ºC. Divide it into four parts on a floured surface. Divide those four parts in half so you have eight small balls of dough. Roll each out to a circle and top with goat cheese slices, and two sliced figs. Drizzle a little olive oil over each.

5. Place flatbreads on a lined baking sheet, reduce oven temperature to 220ºC and bake for 12-15 minutes. After baking, top with a few sprigs of thyme, another drizzle of olive oil, a drizzle of honey and a sprinkle of sea salt.

Fig and raspberry galette pie For crust • 1 1⁄3 cups all purpose flour • ½ teaspoon salt • 1⁄3 cup chilled solid vegetable shortening, cut into small pieces • 5 tablespoons chilled unsalted butter, cut into small pieces • 2 tablespoons (approx.) ice water For filling • 1 pound fresh ripe figs (about 10), quartered • 4 tablespoons sugar • ½ cup fresh raspberries • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

butter. Pulse processor until mixture resembles coarse meal. Mix in water 1 tablespoon at a time just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.

FOOD INTERESTS

E ating R ight for

your B lood T ype words: tammy Sutherns

SIMPLE LEMON CHICKEN

26 GINJA FOOD

FOOD INTERESTS

Diets based around your blood type have been popular for years, but what do THEY actually achieve?

Peter J. D’Adamo published a book in the late ‘90s entitled Eat Right 4 Your Type, centred around the idea that people should eat certain foods and avoid certain foods based on their blood type: A, B, AB or O. Many people, including South Africans, have read the book and embraced the ideas behind it but the merits of such a diet are yet to be scientifically proven.

The diet The Eat Right for your Blood Type diet is said to be a guideline to not only achieve optimal weight but to live longer and stay healthier. It is based on the premise that blood types influence the digestive system, which means that depending on what your blood type is there are certain foods that are better for your digestive system than others.

Type A For those with a Type A blood, D’Adamo says vegetarian diets are the most suitable. Type A diets should include grains, soy proteins and vegetables, while too much red meat and dairy should be avoided. He calls this the agrarian or cultivator blood type.

Blood group O is called the hunter blood type by D’Adamo, where a high protein diet is recommended, including fish, red meat and poultry.

Grains, breads and legumes should be avoided.

Type B For those with Type B blood, they are in what is called the nomad group. While

dairy, meat and produce can be eaten by those with this blood type, wheat, corn and lentils should be avoided.

Type AB Blood group AB, the enigma group, is said to be a mix of what is required for blood types A and B, where seafood, tofu, dairy and vegetables can be eaten. Too much chicken, beef and pork should be avoided.

Peter J. D’Adamo A naturopathic physician, D’Adamo has sparked a lot of interested with his theories on blood groups. On Twitter, he describes himself as: “Father. Husband.

Clinical Professor. Physician. Horologist.

Hacker. Expert Knob-Twiddler. Blogger of Rustic Overtones. Author, ‘Eat Right for Your Blood Type.’”

In 1990, he was awarded Physician of the Year by The American Association of Naturopathic Physicians. He has an official blog, website and is on Facebook, making him very accessible when it comes to engaging with his theories and ideas.

His book, Eat Right For Your Type was written in 1996 and it received a New York Times Bestseller award.

South African context Dietitian Nathalie Mat says most dietitians won’t recommend using the blood group diet. “We prefer to provide individualised care and diets that will

address each person’s state of health,” she explains. Mat explains that the difference for them is not generalising when it comes to diet: “For example the O group, which is the most common group, is allowed large amounts of animal protein (on D’Adamo’s diet).

According to the first South African Health and Nutrition Examination Survey, about a quarter of South Africans have high cholesterol. High intake of animal products may worsen cholesterol levels. In the case of a person with heart disease, the Type O diet may worsen heart health.”

When it comes to the value of the Eat Right for your Blood Type diet, Mat says all of the diets encourage lots of fruits and vegetables and are low in processed goods.

What is important to remember, she explains, is: “Any diet that focuses on improving our fruit and vegetable intake, encourages the intake of unprocessed protein-rich foods and unprocessed starchy foods and includes moderate amounts of healthy fats is likely to improve our state of health.”

When it comes to eating right, whether it’s for your blood type or not, what is vital is to be physically active, eat at least two to four servings of fruit a day, eat at least three to five serving of vegetables a day, maintain a healthy weight and avoid a diet high in processed carbohydrates and animal fats. The rest is your prerogative. G

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FOOD INTERESTS

SIMPLE LEMON CHICKEN A BLOOD TYPE

• 750g chicken thigh cutlets (no skin and de-boned.

•2 chicken breast fillets, cut in half lengthways • sea salt, black pepper, cayenne pepper flakes for seasoning • 2 tbs extra-virgin olive oil • 1 large sweet onion, halved, then sliced thinly • 1 cup baby carrots • 1 sprig rosemary (about 3 inches) • 4 sprigs thyme • 1 lemon, Sliced • 3 cups chicken broth 1. Preheat oven 220ºC 2. Prep veggies and season meat with salt and pepper. 3. Scatter onions, carrots, rosemary, thyme, and lemon in bottom of pan, roasting dish or baking tray. Add the broth. Place chicken breast on top in 4 completely separate spots. Lay one of the chicken thighs on top of each of the breast pieces and the rest of the thighs inbetween. 4. Sprinkle a little cayenne pepper flakes over the chicken (if using) and drizzle the entire dish with the oil. 5. Place in your preheated oven for 40 minutes.

BLUEBERRY RICE AND SWEET LEMON SALMON B BLOOD TYPE

For the rice: • 1-2 cups of brown rice or Quinoa • 3 cups of water to boil the rice • 1 1⁄2 cups of blueberries • 3-4 sprigs of thyme • 2 Tablespoons of olive oil • 2 Tablespoons of cumin • 3 teaspoons of sea salt (to taste) For the Salmon: • 4 Tablespoons of molasses 28 GINJA FOOD

• half a lemon • 3 cloves of garlic • 3-4 sprigs of thyme • 3 teaspoons of sea salt

top part as well. 3. Mash the potato flesh and

For the rice: 1. Add rice to water and bring to boil. Once the rice is cooked and there is a little rice liquid left, add the blueberries, salt, and olive oil, cumin and thyme. Mix in and leave for about 5 minutes. 2. Check the mixture, and smoosh the blueberries with your mixing instrument until a purple hue is seen. 3. Stir well and leave for 5 minutes or until rice is done.

For the Salmon: 1. Clean fish to liking, and soak in fresh lemon juice water (water with the juice of a few lemons squeezed in it).

2. Leave for 30 minutes. 3. Mince the garlic cloves very well. 4. Put the garlic, thyme, fish, molasses, and the fresh squeezed juice from the half of the lemon and thyme all in a zip lock bag that will fit all the fish, and shake and squeeze all the ingredient together, leaving it to marinade for at-least an hour or over-night. 5. Preheat oven to 205ºC. 6. Put the marinated fish on a thin cooking sheet. 7.

Bake for about 20 mins or longer as needed.

– bake in an oven toaster for 3 to 4 minutes

Baked Potato with Cheese and Turkey Ham AB BLOOD TYPE

For the rice: • ONE LARGE POTATO (about 150g) • 15g to 25g (1 ½ tbsp) light sour cream • 25g grated cheddar cheese • 20g mixed frozen peas, (microwaved for 1 minute till softened) •15g turkey ham, cut into cubes 1. Bake the potato for about 15 to 20 minutes, till cooked and soft. 2. Remove, cut off the top 1⁄8 and scoop out the flesh inside, leaving a layer of potatoes about ¼ cm all around to make sure that the potato is still intact. Scoop out the potato flesh from the

add the sour cream, turkey ham, peas and ¾ of the cheese. Mix well and stuff back into the potato – top with the remaining cheese

till the top is golden brown and crusty. Serve with a fresh salad, for a really good breakfast that can take you through the whole day!

YAM CAKE B/AB BLOOD TYPE For the rice: • 400g yam shredded • 4 pieces shitake mushroom (AB avoid) • 6 tbsp olive oil • 1 tbsp minced garlic • 1 tbsp minced shallots FOR THE Seasoning : • 1 tbsp five spice powder • 2 tbsp brown sugar • 1 tsp sea salt • A dash of pepper • Fish stock 1 bowl water FOR THE Flour Mixture : • 200 g rice flour • 100 g Protein Blend O/B • 60 g tang mien fen flour • 4 bowls water

1. Mix all the flour ingredients together with water. 2. Heat the Olive oil, add minced garlic, minced shallots and yam. Add the seasoning and stir well. Pour the flour mixture and mix thoroughly. Grease a 10 inch cake tin and pour the mixture on it and steam for 45 minutes over high heat.

FOOD INTERESTS

YAM CAKE YAM CAKES

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5

4

On the fifth day of Christmas

,

12 incredible Gourmet Greek hampers, valued at R500 each will be given away!

Enter on the 17th December 2013 by posting on our Facebook wall “five golden rings @thegourmetgreek”

On the fourth day of Christmas

,

6 incredible Van Ryn’s hampers, valued at R500 each will be given away!

Enter online at www.ginjamedia.com on the 16th of December 2013.

On the sixth day of Christmas

,

6 incredible Banditos hampers, valued at R500 each will be given away!

Enter on the 18th December 2013 by posting on our Facebook wall “six geese a-laying @BanditosSA”

FIRE UP YOUR

That’s right all you chilli lovers, the fiery, tantalizing taste of genuine Mexican products made by the famous Bandito’s will be sure to provide you with the ingredients to get your summer fiesta started.

Whether you fancy some nachos, fajitas or perhaps a more traditional dish with genuine Mexican flavour, Bandito’s supports a product range to add an authentic Mexican flavour to all of your dishes.

So, go Mexican this summer. The extensive range of products allows you to choose a flavour hot enough for the strongest hombre or mild for the most delicate señorita.

What’s more is that Bandito’s has created a fabulous new range of recipes – fantastic, delicious and easy!

Get to know more about Bandito’s products and those wildly wonderful recipes: www.banditos.co.za or like Bandito’s on Facebook: https://www.facebook.com/ BanditosSouthAfrica

APPETITES BANDITO’S TIC MEXICAN W I T H AU T H E N M F L AV O U R S F R O

6

On the seventh day of Christmas

,

12 incredible Sally Williams hampers, valued at R500 each will be given away!

Enter on the 19th December 2013 by posting on our Facebook wall “seven swans a-swimming @SallyWIlliamsFineFoods�

7

J.C. Le Roux Scintilla is a scintillating festive season gift Add extra glamour to your festive season with the award winning J. C. Le Roux Scintilla 2003, the signature Méthode Cap Classique from South Africa’s leading home of sparkling wines.

Available in a stylish gift pack exclusive to Makro, this scintillating prestige cuvée is the perfect gift for the discerning palate. Only produced in exceptional vintages, Scintilla 2003 is luxuriously smooth and well-balanced with an elegant, dry palate and an explosion of delicate bubbles that will uplift any occasion. A blend of Chardonnay (75%) and Pinot noir (25%), this Cap Classique has spent an unbelievable seven years on the lees, resulting in rich layers of complexity and flavours with a superior, smooth character.

This ultra-sophisticated J.C. Le Roux Scintilla 2003 gift pack is available exclusively at Makro for R149.95.

For more information on The House of J.C. Le Roux and its uplifting Cap Classiques, visit www.jcleroux.co.za, www. facebook.com/HouseofJCLeroux or follow @LeGoodLife on Twitter.

Slow-cooked shoulder of lamb with roasted vegetables paired with JC Le Roux Scintilla

by Luisa Farelo Hayes • 2.25 kg quality shoulder of lamb, bone in • olive oil • sea salt • freshly ground black pepper • 1 whole bulb garlic, broken into cloves • 1 handful fresh rosemary sprigs • 2 red onions, peeled and quartered • 3 carrots, peeled and roughly chopped • 2 sticks celery, cut into pieces • 1 large leek, or 2-3 baby leeks, trimmed and cut into pieces • 1 handful ripe tomatoes, halved • 2 fresh bay leaves • 1 handful fresh thyme sprigs • 2 x 400 g tinned plum tomatoes • 1 bottle red wine Preheat your oven to 200ºC. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamb and poke rosemary leaves and some quartered cloves of garlic into each one. This will give great flavour to the meat. Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.

Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of foil and put it into the oven. Turn down the oven temperature to 170ºCand cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork. Gently break up the meat, pull out the bones, and extract any herb stalks. Squeeze the garlic out of the skins and mush it in. Shred the lamb, check the seasoning and serve with some crispy roast potatoes.

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BEVERAGES

A

V o i d

La n d sca p e

i n

t h e

u n v e i l ED

To p S A art ist s t ransform THE Clos Ma lverne S t e l l e n b o sc h wine estate w i th Pop Up gallery

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BEVERAGES

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BEVERAGES Clos Malverne, a family-owned wine estate nestled in the heart of the Devon Valley outside Stellenbosch, sets the stage for a unique art meander in the Winelands with the unveiling of an exclusive A Void in the Landscape exhibition by esteem South African artists which will beguile the senses until the end of January 2014.

Jackson Pollock-Krasner Foundation grant in the USA and Medal of Honour from the South African Academy of Arts and Science and is celebrated for his unique landscape installations all across the globe including South Korea, Turkey, Belgium, Sweden, Lithuania, Japan, Australia, Germany and Italy.

Hosted in conjunction with the North-West University Gallery in Potchefstroom, Clos Malverne has been transformed into a onestop wonder of artistic expressions. Seven internationally famed artists conveyed their expressions through paintings and sculptures which take pride of place in and around the vineyards and the resident restaurant on the farm.

Joining him at Clos Malverne are sculptors Wilma Cruise, Marco Cianfanelli and Gordon Froud who added aesthetic appeal and conversation pieces to the exhibition. Working mainly with fired clay, Wilma’s sculptures are typically rendered in expressive life-size figures and she is renowned for a number of public works across the country including the awardwinning Women’s Monument at the Union Buildings in Pretoria.

“Society draws its ideas about how to view and experience nature from the conventions of visual culture, while at the same time artists reflect and react to current societal attitudes to the environment. The title of this exhibition, A Void in the Landscape, is inspired by social perceptions of nature and how these perceptions stand in contrast to artistic representations of the natural environment,” explains Christina Naurattel, curator of the North-West University Gallery.

Marco’s awe-inspiring figures and forms allude ambiguously to landscape, the human body and micro-organisms. Recent works include his monumental portrait sculpture, Capture, located in Howick, KwaZulu Natal, which symbolically marks the 50th anniversary of Nelson Mandela’s capture at the site by the apartheid police in 1962.

This unique group exposé consists of paintings and small sculptures inside Clos Malverne’s magnificently appointed restaurant with its wraparound glass balcony as well as unique sculpture pieces rooted in the flanking garden. World renowned land artist Strijdom van der Merwe, best known for his signature style of symmetrical lines and geometrical forms that participate with their environment, erected an impressive installation in the vineyards.

Strijdom is a recipient of the esteemed

Rina whose work is centred around the ‘nomadic’ theme, explores painting with acid on copper plate which ultimately results in an ever-changing image continuously altered through oxidation after the time of ‘completion’, making her one of the innovative artists of her generation. Retha finds her inspiration in the natural world and implicit in all her paintings is the heartfelt importance of conserving nature. Pauline, who is also the prestigious winner of this year’s ABSA L’atelier competition, works through a visual attack of marks and colour and the purposeful application and interweaving of layers that gives the identity of continuous change.

A Void in the Landscape will be on display for a superb grape, gourmet and gallery experience at Clos Malverne Estate until the end of January 2014.

With its stunning setting amidst the vineyards and breathtaking views of the picturesque Devon Valley, The Restaurant @ Clos Malverne is the perfect retreat to spend a soul-quenching afternoon under the trees, linger over lunch on the wraparound glass balcony or simply to pamper the senses.

Gordon Froud, who has participated in hundreds of solo and group exhibitions throughout South Africa, has been actively involved in the South African and international art world as artist, educator, curator and gallerist during a career spanning twenty five years.

Chef Nadia Louw Smith, who describes her own cuisine as ‘world food with an earthy sophistication, cooked from the heart and presented with perfection’ eschews the elaborate and creates sumptuous yet unpretentious food, simple in structure yet complex in flavour, texture and colour.

Art lovers will also adore the transformed interior of Clos Malverne’s restaurant, with paintings by internationally renowned artists Rina Stutzer, Retha Buitendach and Pauline Gutter adding colour to this serene setting.

Clos Malverne’s time-honoured, handcrafted wines can only be bought directly from the estate or via its newly improved online wine sales facility which delivers your wine to your doorstep in no time. G

For reservations contact Clos Malverne at Tel: 021 865 2022; email info@closmalverne.co.za, or visit www.closmalverne.co.za. The Restaurant @ Clos Malverne is open daily for lunch except on Mondays and bookings are essential. For more information on the participating artists contact NWU Gallery curator Christina Naurattel at Tel: 018 299 4341 or send an email to Christina.Naurattel@nwu.ac.za.

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BEVERAGES

“a superb grape, gourmet and gallery experience”

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BEVERAGES

, n o s a e s e h t ‘ ‘tis Mainstay 54 Island Vodka and Mainstay Fusion debut

Inspired by the natural and exotic beauty of tropical islands, Mainstay 54 Island Vodka now offers spirited, fun-loving vodka enthusiasts the opportunity to enjoy the purest-tasting vodka on earth.

With 54 degrees of pure island spirit, an embodiment of the islands’ tropical purity – pristine white sand beaches and azure blue oceans, Mainstay 54 Island Vodka is available through all major retail outlets, selling at a recommended retail price of between R129.99 and R149.99 per 750 ml bottle.

“In a day-to-day, sometimes mundane and impersonal world like ours, it’s so necessary to kick back, imagine and revel in those moments of incomparable escapism,” says Kurt Hermanus, the SA Brand Manager for the Mainstay Portfolio.

Mainstay 54 Island Vodka is made using a five-column distillation process. Sun-ripened molasses and island fruits are selected. These contain the simplest sugar that allows for a clean conversion to alcohol, allowing no impurities to remain.

This purity translates onto the palate, where the viscosity and flavour work together in harmony, to enhance the experience as being something out of the ordinary.

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Packaged in a distinctive, azure bottle that exactly matches the unique sea and sky colour on the clearest day on the tropical islands, and a tamper-proof closure protects the unique integrity of Mainstay 54 Island Vodka’s unique offering.

“Besides allowing our beautiful people an opportunity to mix and enjoy the versatility of Mainstay 54, there are those of us who are a little more free-spirited, who appreciate a slightly more adventurous flavour; and for them, we have produced the infused island vodka range, inspired by the islands’ fruits, nuts and spices,” says Hermanus.

The Mainstay Fusion Range consists of three variants, these include; Mainstay Exotic Fusion: a blend of coconut, coffee and vanilla; Mainstay Tropical Fusion: a blend of mango and other tropical fruits; and Mainstay Island Fusion: a hint of hazelnuts and spices. All three spirits will be available at a recommended retail price of between R129.99 and R139.99.

With sociability being the key to all that Mainstay espouses, Mainstay 54 and Fusion Range have developed 12 ‘perfect serve’ recipes that enable cocktail lovers to create the perfect mix with Mainstay 54 Island Vodka as a key ingredient.

BEVERAGES

CAYMAN JEWEL

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BEVERAGES

ISLAND DELIGHT Glass: Martini Method: Shake and fine strain

Mainstay Island Fusion: 37.5 ml Orange Zest: 3 Cranberry Juice: 60 ml Rose Cordial: 10 ml Lime Juice: 10 ml Maple Sugar Rim: SUGAR SMILE

Preparation: Combine all ingredients into a cocktail shaker. Shake well with cubed ice and fine strain into a chilled Martini glass.

Garnish: Orange zest.

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BEVERAGES

PURE 54

TALL 54

JUST IN LIME

Glass: Short Method: Build on an ice sphere

GLASS: TALL METHOD: BUILD

Glass: Short Method: Build and stir

Mainstay 54: 50 ML Lemon zest infused water: Ice Sphere Preparation: Infuse lemon oils into still water and freeze with a lemon zest spiral into a ice sphere. Simply pour Mainstay 54 over the ice sphere.

MAINSTAY 54: 50 ML DRY LEMON: TOP PLUM BITTERS 3 DASHES

Preparation: COMBINE ALL INGREDIENTS INTO A SERVING GLASS OVER CUBED ICE AND STIR GENTLY.

Mainstay Exotic Fusion: 50 ml Lime Wedges (squeezed): 2 Triple Sec: 17 ml

Preparation: Combine all ingredients into aglass over cubed ice and stir gently.

Garnish: Lemon zest

GARNISH: LEMON SLICE

Garnish: Rim the glass with lime

CAYMAN JEWEL Glass: Short Method: Build and stir Mainstay Island Fusion: 30 ml Frangelico: 30 ml Orange Zest: 3 Maple Sugar Rim: Sugar Smile Preparation: Combine all ingredients into a short glass. Stir well until dilution is reached. Pour over cubed ice.

Garnish: Maple Sugar Rim

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BEVERAGES

BEHIND THE BLUE Glass: Martini Method: Shake and fine strain Mainstay 54: 37.5 ml Lemon Juice: 1 fruit Blue Curacao: 25 ml Sugar Syrup: 10 ml

Bitters: 3 Dashes Fresh Mint: 5 Leaves

Preparation: Combine all ingredients into a cocktail shaker. Shake well with cubedIice and fine strain into a chilled Martini glass.

Garnish: Pineapple Chunk.

Preparation: Combine all ingredients into a cocktail shaker. Shake well with cubed ice and fine strain into a chilled Martini glass.

GOLDEN GLOW

Garnish: Lemon zest

Glass: Martini Method: Shake and fine strain

MISS BITTERNESS Glass: Martini Method: Shake and fine strain Mainstay 54: 37.5 ml Lemon Juice: 1 fruit Grapefruit Juice: Half Fruit Sugar Syrup: 32 ml

Preparation: Combine all ingredients into a cocktail shaker. Shake well with cubed ice and fine strain into a chilled Martini glass.

Garnish: Grapefruit wheel on a cocktail sword.

COMING UP ORANGE Glass: Tall or Martini Glass Method: Shake and fine strain Mainstay Tropical Fusion: 37.5 ml Pineapple Puree Orange: 30ML Juice Orange: 50ML

Recipe: Mainstay Tropical Fusion 37.5 ml Mango Puree: 30 ml Aperol 7.5 ml Limoncello: 10 ml Peach Bitters: 3 Dashes Sugar Syrup: 12.5 ml Preparation: Combine all ingredients into a cocktail shaker. Shake well with cubed ice and fine strain into a chilled Martini glass.

Garnish: Mango slice

CASCADES Glass: Short Method: Build and stir Mainstay Exotic Fusion: 50 ml Sugar Syrup: 10 ml

Preparation: Combine all ingredients into a serving glass over cubed ice and stir gently.

Garnish: Toasted Coconut

EXOTIC ESCAPE Glass: Martini Method: Shake and fine strain Mainstay Exotic Fusion: 37.5 ml Fresh Mint: 6 leaves Litchi Juice: 60 ml Lemongrass & Aloe Cordial: 15 ml Lime Juice: 10 ml Preparation notes: Combine all ingredients into a cocktail shaker.

Shake well with cubed ice and fine strain into a chilled Martini glass.

Garnish: 3 Litchi’s on a Cocktail Sword.

For festive Exotic Punch increase the ingredient quantities and build in a punch bowl. Serve in delicate punch glasses.

AT THE HULL Glass: Martini Method: Shake and fine strain Mainstay Tropical Fusion: 37.5 ml Coconut Milk: 30 ml Strawberry Jam: 1 Bar Spoon Orange Juice: 50 ml Orange Bitters: 3 dashes Sugar Syrup: 10 ml Preparation: Combine all ingredients into a cocktail shaker. Shake well with cubed ice and fine strain into a chilled Martini glass.

Garnish: Garnish with a strawberry fan.

OPPOSITE PAGE, TOP ROW FROM LEFT: COMING UP ORANGE; BEHIND THE BLUE; CASCADES. BOTTOM ROW, FROM LEFT: EXOTIC ESCAPE; GOLDEN GLOW; MISS BITTERNESS. 42 GINJA FOOD

BEVERAGES

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BEVERAGES

C onrad V l ok Winemaker at Strandveld Vineyards, Elim Strandveld Vineyards, Africa’s southernmost winery, is situated in the picturesque Elim wine ward of the Western Cape, just a 30 minute drive away from the tip of Africa, Cape Agulhas.

It is in this tranquil, historic setting that winemaker Conrad Vlok crafts the farm’s signature, cool climate wines for both the premium Strandveld range and the more accessible First Sighting selection.

His interest in winemaking took root as a teenager, experimenting with fruit fermentation processes. Preferring the great outdoors to spending time behind a desk, Conrad opted to further his studies at Elsenburg Agricultural College, obtaining his diploma in Viticulture and Oenology in 1989.

He honed his winemaking skills at various respected wineries and satisfied his wanderlust with adventure trips to Mozambique and the USA amongst others. “When the opportunity arrived to go and make wine and manage a

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vineyard in South Africa’s new vineyard frontier, Elim, I could not resist,” says Conrad, who together with his family has made Strandveld Vineyards they home.

When Conrad is not working in the vineyards or the cellar, you can find him in the veld or line fishing from his sea kayak in the Atlantic off Cape Agulhas.

day, giving the wines their distinct character and flavour. Over the years, these wines have been richly rewarded with numerous South African and international accolades, including a gold medal at the International Wine and Spirits Competition for the Strandveld Sauvignon Blanc 2010, and gold for the Strandveld Adamastor 2008 in the Tri Nations Challenge.

The unique character of each Strandveld vintage is shaped by a variety of stony, mineral rich soils and unabating sea winds that fan the vines virtually every

“What sets Strandveld wines apart from others, is that they are truly terroir driven wines from the southernmost tip of Africa. I try to express the cool climate

BEVERAGES

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BEVERAGES

with the gravel soils in each wine. Sauvignon Blanc is my favourite cultivar to work with, because it expresses the terroir of an area so well. You can even taste the flavours in the berries in the vineyard. The wine goes best with all the fish I catch! I hunt for two months of the year but fish for 10, so there is always more fish on the menu,” Conrad adds.

His winemaking philosophy is that winemaking starts in the vineyard first and foremost and that good grapes are needed to make great wine. “Attention to detail is key. Don’t mess up in the cellar; stay focused until the wine is in the bottle and on the table.”

Strandveld Vineyards, home of First Sighting Strandveld Vineyards, Africa’s southernmost winery, is situated in the picturesque Elim wine ward of the Western Cape, just a 30 minute drive away from the true tip of Africa, Cape Agulhas.

First and foremost dedicated to bio-diversity and the conservation of its tranquil surroundings, Strandveld Vineyards offers a picturesque setting with an abundance of birdlife and plants, the perfect escape and serene getaway from the city’s hustle and bustle for wine and nature lovers.

Custodian of the unique Strandveld habitat Strandveld Vineyards is a proud member of the Biodiversity in Wine Initiative and strives to conserve and rehabilitate the delicate fynbos areas surrounding

the vineyards. The removal of Port Jackson along the waterways (20ha) and the successful eradication of pine trees in a rehabilitated potato field (59ha), with almost no new re-growth, is an integral part of the farm’s commitment to protect the natural habitat of the farm.

Buffer strips between vineyard blocks are now flourishing with flowering fynbos and abundant bird and insect life.

In order to preserve the exceptional biodiversity of the Strandveld, the farm, together with other Elim winegrowers, is part of the Nuwejaars Wetland special management area aimed at the sustainable management of these precious wetlands with their diverse indigenous flora and fauna. The Overberg area is the smallest plant kingdom in the world with the greatest number of different species. Of the nine thousand species, some can be found nowhere else.

Unique among the Overberg habitats is the Strandveld Agulhas Plain, significant by international conservation standards due to its rich biodiversity. The region is a precious habitat of the greater Cape Floral Kingdom which consists mostly of fynbos and renosterveld. Of the 800 Erica species in the world, more than 80% grow in the Cape Floral Kingdom.

Cool climate wines A true expression of the unique Strandveld terroir, the farm’s cool climate wines are rooted in the rich history of the area.

Inspired by the Portuguese mariners who first rounded the Cape in 1487, thereby opening a sea route to the spices of the East, Strandveld has paid homage to

these brave sailors and named some of their wines in their honour. “First Sighting” commemorates Bartholomeu Diaz’s first glimpse of Cape Agulhas in April 1488.

Strandveld “Adamastor” (a blend of Sauvignon Blanc and Semillon) is based on the legend of the mythical character, which is supposed to have lived on top of Table Mountain, and appeared as a threatening storm cloud - a symbol of nature which the Portuguese navigators had to overcome on their voyages of discovery.

It was only in July 2001 that a rundown sheep and wheat farm was purchased and the first vines planted - Sauvignon Blanc and Shiraz – and a modern winery was built. Today there are 80 hectares under vine after subsequent plantings of Pinot Noir, Semillon, Mourvedre and Grenache.

Strandveld Vineyards has two labels – the premium Strandveld range and the First Sighting wines which are all “wines for drinking and enjoying”, says winemaker Conrad Vlok.

Nurtured under his watchful eye, the Strandveld vines are shaped by a variety of stony, mineral rich soils and unabating sea winds which give the wines their distinct character and flavour.

Over the years, these wines have been richly rewarded with numerous international accolades, including a gold medal at the Concours Mondial Sauvignon Blanc Awards for the Strandveld Sauvignon Blanc 2012, and five stars in the Platter South African Wine Guide for the Strandveld Adamastor 2009. G

Open for wine tastings in the historic tasting room and offering the experience to extend your stay in one of the welcoming guest cottages, Strandveld Vineyards, home of First Sighting can be reached at Tel: +27 (0)28 482 1906 or via email at info@strandveld.co.za. Visit www.strandveld.co.za, Facebook or follow @Strandveld on Twitter. The GPS coordinates are 34 ° 39 ‘ 592 “ S; 19 ° 47 ‘ 268 “ E. 46 GINJA FOOD

BEVERAGES

Above, Open for wine tastings in the historic tasting room. Below, left: First and foremost dedicated to bio-diversity and the conservation of its tranquil surroundings, Strandveld Vineyards offers a picturesque setting with an abundance of birdlife and plants for wine and nature lovers.

Below, centre: A true expression of the unique Strandveld terroir, the farm’s cool climate wines are rooted in the rich history of the area.

BEVERAGES

G RASSY Delheim Wine Estate, a Stellenbosch stalwart nestled on the slopes of the Simonsberg, combines its meticulous conservation of environmentally sustainable wine production with its passion for good food and nature, with delicious Green Picnics at the river’s edge.

Summer is a time for eating outdoors and picnics are a great way to meet up with family and friends and until the end of April 2014 one can do it in an eco-friendly style when spreading the cotton blankets under the towering oaks at this historic family wine farm – a picnic perfect setting.

“A chance to enjoy good food and get back to nature…what’s there not to love about a picnic.

What’s more to love about our picnics, is the fact that we do it in a sustainable, low-waste manner by swapping the usual plastic wear in your basket which significantly adds to our carbon footprint with natural goodies wrapped in eco-friendly bamboo packaging,” shares resident chef Christine Claasen.

Your hand woven basket, brimming with homemade goodness ranging from pickled pumpkin, cream cheese salmon rolls and ostrich steak salad, to pork rillettes and farm fresh bread, will greet you in a serene spot on the lush lawns, to be leisurely enjoyed to the sounds of the flowing Klip River and abundant bird life.

A F FA I R “At Delheim we believe that everything should proceed in harmony with nature. And we try to echo this in the way we produce our time-honoured wines, right through from the vineyards to the cellar. As a strong follower of sustainable farming, we are passionately committed to the conservation and the rehabilitation of our natural habitat and indigenous flora. With these Green Picnics we invite people to re-connect with Delheim and nature, the natural way,” shares co-owner Victor Sperling.

Delheim was one of the first wine farms to become a Biodiversity and Wine Initiative (BWI) member, and has since achieved BWI Championship status. The estate recently shined as the only wine farm amongst the top five nominees in the biodiversity category for the 2013 Eco-Logic Awards in association with SABC3.

The Delheim Green Picnic costs R149 per person and includes a bottle of Delheim Heerenwijn or Delheim Pinotage Rosé per couple. Vegetarian options are available on request and a special kiddies menu can be arranged at R70 per child. G These picnics are on offer seven days a week and pre-bookings are essential. To order your delicious basket comtact Delheim Restaurant at Tel: 021 888 4607 or email. restaurant@delheim.com

For more information regarding Delheim’s commitment to conservation visit www.delheim.com

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BEVERAGES

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8 On the eighth day of Christmas

,

12 incredible Italian Lifestyle hampers, valued at R500 each will be given away!

Enter on the 20th December 2013 by posting on our Facebook wall “eight maids a-milking @ItalianLifestyleSA�

Feastive Cakes & Cookies Beacuse just milk for Santa won’t do.

Leave him something sweet and special.

SWEET TOOTH

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Ginger Bread Men Adorable and edible spicy gingerbread men.

100g butter 100g caster sugar 125ml treacle 1 egg yolk 250g sifted plain flour 1 ⁄2 teaspoon salt 1 ⁄2 teaspoon baking powder 1 ⁄2 teaspoon bicarbonate of soda 1 ⁄2 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ginger 1 ⁄2 teaspoon ground nutmeg Method: 1. In a large bowl, cream together the butter and sugar until smooth. Stir in treacle and egg yolk. Combine the flour, salt, baking powder, bicarb, cinnamon, cloves, ginger and nutmeg; blend into the treacle mixture until smooth. Cover, and chill for at least one hour.

2. Preheat the oven to 180ºC. On a lightly floured surface, roll the dough out to ½cm thickness. Cut into desired shapes with biscuit cutters. Place biscuits 5cm apart on ungreased baking trays.

3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from baking trays to cool on wire racks. Ice or decorate when cool.

HoneyGingernut cookies The perfect accompaniment for a coffee break! Absolutely delicious

350 g self-raising flour Pinch of salt 200 g oz caster sugar 1 tbsp ground ginger 1 tsp bicarbonate of soda 125g butter 75 g golden syrup 1 egg beaten 1 tsp grated orange rind Method: 1. Preheat the oven to 160°C and lightly grease your baking trays to make 30 biscuits.

2. Sieve the flour, salt, caster sugar, ginger and bicarbonate of soda into a large mixing bowl.

3. Heat the syrup and butter together in a pan on a very low heat until all the butter has melted. Set aside until it cools slightly.

4. Add the butter mixture to the dry ingredients, add the egg and orange rind and mix thoroughly. Using your hand mould the dough into 30 even sized balls.

5. Place on the baking trays well apart from each other then flatten slightly with your fingers.

6. Place in the oven for 15-20 minutes, then transfer to a wire rack to cool. Enjoy!

for the Icing: 1 (200g) tub cream cheese, softened 2 tablespoons evaporated milk 1 teaspoon vanilla extract 1 ⁄8 teaspoon salt 475g icing sugar Method: 1. Cream together caster sugar, butter, 1 teaspoon vanilla and eggs. Add soured cream.

2. Mix together flour, 1⁄2 teaspoon salt, baking powder and bicarbonate of soda. Gradually add to the egg-sugar mixture.

3. Cover and chill dough for 1 hour.

4. Preheat oven to 190ºC. 5. Roll out chilled dough on lightly floured surface to .5cm thick. Cut out biscuits using desired biscuit cutter. Bake on lightly greased baking tray for 10 to 12 minutes.

6. To make icing: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1⁄8 teaspoon salt and icing sugar. Beat until well blended.

Colour if desired and ice cooled cookies.

Luxury SnowmenCookies MincemeatBiscuits These cut-out biscuits make a lovely Christmas treat, with simple, wholesome ingredients and a luscious cream cheese icing 300g caster sugar 225g butter 1 teaspoon vanilla extract 2 eggs 225ml soured cream 625g plain flour 1 ⁄2 teaspoon salt 1 teaspoon baking powder 1 teaspoon bicarbonate of soda

For those who love mince pie, these scrumptious biscuits are a treat.

200g butter 300g (11 oz) caster sugar 3 eggs 1 ⁄2 teaspoon vanilla extract 400g plain flour 1 teaspoon salt 1 teaspoon bicarbonate of soda 125g chopped walnuts 425g prepared mincemeat, drained

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Method: 1. Preheat oven to 180ºC. Grease baking trays.

2. Cream butter, sugar and eggs together, then beat in vanilla. Sift the flour, salt and bicarbonate of soda together, and add to butter mixture. Mix until well blended. Stir in the nuts and mincemeat and mix well. Drop by teaspoonfuls on the prepared baking trays.

3. Bake 8 to 10 minutes until light brown.

Cranberry PistachioBiscotti Flecks of red and green make this a great biscuit recipe for Christmas.

4 tablespoons olive oil 150g caster sugar 2 teaspoons vanilla extract 1 ⁄2 teaspoon almond extract 2 eggs 225g plain flour 1 ⁄4 teaspoon salt 1 teaspoon baking powder 60g dried cranberries 200g pistachio nuts Method: 1. Preheat the oven to 150 C / Gas mark 2.

2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Com bine flour, salt and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

3. Divide dough in half. Form two logs (30x5cm) on a baking tray that has been lined with parchment. Dough may be sticky; wet hands with cool water to handle dough.

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4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 140ºC. 5. Cut logs on diagonal into 1cm thick slices.

Lay on sides on parchment covered baking tray. Bake approximately 8 to 10 minutes, or until dry; cool.

Crescent ButterBiscuits These delicious Christmas biscuits are perfect anytime of the year. Almond-enriched biscuits are rolled in vanilla sugar and served.

For the biscuits: 300g plain flour 125g caster sugar 150g ground almonds 250g butter 3 egg yolks For rolling: vanilla sugar, as needed Method: 1. Combine the flour, caster sugar and almonds. Rub in butter, then add egg yolks and work into a smooth dough. Wrap in cling film and chill in the fridge for 1 hour.

2. Preheat the oven to 180ºC. 3. Roll biscuit dough into snakes. Cut into 5cm lengths and shape each length into a crescent. Place on a baking tray lined with parchment.

4. Bake in preheated oven for 10-15 minutes or until lightly golden.

5. Immediately roll the crescents in vanilla sugar whilst hot. Set aside to cool.

ChristmasCucidati These Italian biscuits are filled with figs, sultanas, orange zest, walnuts, honey, cinnamon and chocolate.

500g dried figs 150g sultanas 2 1⁄2 teaspoons orange zest 250g chopped walnuts 250ml honey 1 teaspoon ground cinnamon 175g plain chocolate, finely chopped 200ml orange marmalade 300g plain flour 100g caster sugar 2 1⁄2 teaspoons baking powder 100g butter 2 eggs, beaten 4 tablespoons milk 1 ⁄2 teaspoon vanilla extract Method: 1. Grind the figs, sultanas, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually stir in the honey, cinnamon, chocolate and orange marmalade. Set aside.

2. Preheat the oven to 200ºC. Grease two baking trays.

3. In a large bowl, combine the flour, sugar and baking powder. Rub in the butter until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to .5cm thickness. Cut the dough into strips that are 10cm wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the prongs of a fork. Slice the filled strips crosswise at an angle about every 2cm or so. This will make diamond shapes.

Place the biscuits onto the prepared trays.

4. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking trays to cool on wire racks. Glaze with your favourite icing.

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SWEET TOOTH

RE

MINITU

FRUIT S CAKE

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Mini FruitCakes These miniture fruitcakes are delicious and fun. Now everyone can get there own fruitcake.

⁄2 cup light molasses ⁄4 cup water 1 package (425g) raisins 455g candied fruit, chopped 1 teaspoon vanilla extract 1 ⁄2 cup butter, softened 2 ⁄3 cup sugar 3 Eggland’s Best Eggs 1 cup plus 2 tablespoons all-purpose flour 1 ⁄4 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 ⁄4 teaspoon ground allspice 1 ⁄4 teaspoon ground cloves 1 ⁄4 cup milk 1 cup chopped nuts 1 1

PREPARATION in a small saucepan, combine molasses and water; add raisins. Bring to a boil.

Reduce heat; simmer for 5 minutes.

Remove from heat; stir in candied fruit and vanilla. Leave to cool.

Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts.

Fill paper-lined miniature muffin cups almost full. Bake at 160°C for 22-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Dust with icing sugar and decorate with raspberries for the festive feel.

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BRIZILIAN CHRISTMAS

FRUIT CAKE

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Brazilian Christmas FruitCake This delicious tropical cake was created in Brazil. It is an excellent choice if you want to impress your family and friends!

FOR THE CAKE 4 eggs, separated 1 3⁄4 cups sugar, sifted 2 1⁄2 cups of cake flour 3 ⁄4 cup of passion fruit juice concentrate, heated 1 tablespoon baking powder 1 ⁄2 teaspoon vanilla extract

FOR THE FILLING 1 pint whipping cream, chilled 3 tablespoons sugar 1 ⁄2 teaspoon vanilla extract 1 cup passion fruit jam (or apricot)

VANILLA FROSTING 1 box of vanilla pudding mix 2 cups milk 2 tablespoons corn starch 5 tablespoons sugar 1 cup heavy cream Shredded coconut for sprinkling

PREPARATION Preheat oven to180ºC. Butter and flour 2 8-inch round baking pans.

Sift flour and baking powder into medium bowl. Using electric mixer, beat egg whites (room temperature) until soft peaks form. Add yolks, one at a time, beating until well blended after each addition. Beat in sugar and vanilla. Mix in flour alternately with heated juice in 3 additions each, scraping down sides of bowl. Beat just until batter is smooth.

Divide batter into prepared pans. Bake until top is golden and tester inserted near center comes out clean (about 40 minutes). Transfer pans to rack; cool cakes in pans for about 10 minutes. Turn cakes onto rack and cool completely.

FOR FILLING: Using electric mixer at low speed, beat whipping cream, sugar and vanilla until peaks form. Add jam and whisk until smooth.

VANILLA FROSTING: Mix the first 4 ingredients and cook until thickened, stirring constantly. Let cool completely and then add heavy cream. Using electric mixer, beat until smooth.

CAKE ASSEMBLY: Using a serrated knife, cut each cake in half horizontally. Place one cake layer on platter. Spread 1/3 of the filling, top with second layer and repeat procedure with remaining layers. Spread vanilla frsoting over top and side of cake.

Sprinkle shredded coconut decoratively. Chill for 3 to 4 hours before serving.

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Almond Apricot Tart A heavenly apricot tart recipe, perfect for the festive season.

This is quite simple and easy to make, but looks gorgeous when made in a fluted tart tin. You can skip the almonds if preferred.

380g plain flour 1 teaspoon baking powder 1 pinch salt 250g butter 220g caster sugar 4 eggs 800g apricots, halved and stones removed 1-2 handfuls flaked almonds icing sugar for dusting

PREPARATION Bring all the ingredients to room temperature; the butter and eggs need to be taken out of the fridge at least a few hours before baking.

Preheat the oven to 190 C / Gas 5 and butter and flour a 23cm loose bottomed tart tin, or springform tin Sieve together flour, baking powder and salt.

Beat the room temperature butter with the sugar for a few minutes until creamy.

Add the eggs one at a time, always making sure that the previous one is fully incorporated before adding the next.

Gently fold in the flour mixture to the butter mixture. Spread the mixture evenly over the bottom of the prepared tart tin and 1 to 2cm up the sides.

Layer the apricot halves (skin side down) over the base. Sprinkle with the almonds.

Bake for approximately 1 hour at 190ยบC. Leave the tart to cool. Sprinkle with icing sugar to serve.

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9 On the ninth day of Christmas

,

12 incredible Pauli’s Food hampers, valued at R500 each will be given away!

Enter on the 21st December 2013 by posting on our Facebook wall “nine ladies dancing @PaulisFood”

ND

ALMO

OT APRIC T TAR

On the tenth day of Christmas

,

12 incredible ALVA hampers, valued at R500 each, will be given away!

Enter online at www.ginjamedia.com on the 22nd of December.

10

GAS APPLIANCES MADE TO THE

H I G H E S T I N T E R N AT I O N A L S TA N D A R D S

TRAVEL LOCAL

Bazaruto Archipelago

ISLAND HOP IN THE DESTINATION OF SUNSETS

This Christmas take the family to Bazaruto Archipelago for a couple of sunny memories. Made up of six islands in Mozambique, Bazaruto Archipelago is one of the most beautiful destinations to celebrate the festive season and is only a hop, skip and a jump away from South Africa.

TRAVEL LOCAL

The main islands in the cluster are Benguerra and Bazaruto, while the others

are Maraque, Banque, Santa Carolina or Paradise Island and Shell. A two-hour flight from Johannesburg, Bazaruto Archipelago offers a range of activities, accommodation types and spots for the foodie.

Playing The most ideal thing about escaping to this part of Mozambique, which is situated near the mainland city of Vilankulo, is that there are a wide variety of activities for everyone in the family.

Bazaruto Island, the largest island in the cluster, is characterised by its coastal reefs, forests and soft beaches. Known for its fishing, there are a range of fishing and yacht tours available. Indigo Bay Island Resort and Spa also offers snorkelling, boat trips, water sports, bird watching, dune boarding, island drives, horse riding, volleyball, a gym, tennis and golf. Families or friends staying on this island can also take a boat trip to the nearby Paradise Island for a more remote experience to picnic, swim or snorkel. Make use of the spa treatments on the island too.

Benquerra Island, which is very close to Bazaruto offers very similar activities.

Azura, for example, offers guests scuba diving, big game fishing, salt water fly fishing, pansy island visits, snorkelling and dhow sailing.

The Bazaruto National Park features in this island getaway, created to preserve the local marine life in the area. This means that the reef is made up of a wide variety of beautiful species that have been protected.

Staying There are many places to stay when it comes to the Bazaruto Archipelago, depending on your price range and the type of accommodation you would prefer.

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Indigo Bay Island Resort and Spa, on the Bazaruto Island, offers a special traditional Christmas Eve dinner and activities for the children during Christmas Day. On New Year, there is a complimentary dhow cruise, unique kid’s meal, champagne and cocktail celebrations, a dinner and the island’s Drum Café. This is an interactive drumming session for all ages. The resort offers nine Beach Chalets, 12 Luxury Bay View Villas, one Executive Suite and one Presidential Villa.

Pestana Bazaruto Lodge is also available for families on this island, offering 40 bungalows, a business centre, outdoor pool and restaurant.

Benguerra Island features a range of lodges and Mozambique villas for accommodation including Azura on Benguerra Island, Marlin Lodge, Casa Carolina, Singa B Lela and Dream Catcher Lodge. Go to www.safarinow.com to have a look through the accommodation offerings.

Eating Bazaruto Archipelago is a foodie’s paradise for anyone who appreciates island living and fresh seafood.

Visitors to the area need to have a meal at Nyati Beach Lodge, which also offers accommodation and activities. Gourmet seafood dinners are experienced by candle light or diners can enjoy the more relaxed buffet around the swimming pool.

You can also receive a picnic on the beach here.

Indigo Bay Island Resort features the Golfinho Restaurant, the Neptune Bar and the Magaluti Bar. Between these options, you can choose seafood, lighter meals, cocktails and traditional African cuisine.

Pestana Bazaruto Lodge features the Flamingo Restaurant, where dinner is announced every night by the sound of African drums. Mozambique and international foods are served as a buffet or á la carte. There is also a Sunset Bar with cocktails and light meals.

Azura on Benguerra Island aims to ensure that guests never eat at the same place twice. They include options for dining such as breakfast on the water’s edge, a picnic on the island and dinner on a candle lit beach. The menus are based on fresh and available ingredients with a focus on fresh fish and seafood.

Most places offer children’s menus and options for the little ones, which can be arranged prior.

Jingle Bells A beautiful setting, with great accommodation options that will take care of everything for you from food to activities, pack your Christmas tree up and spend this year’s holiday somewhere different.

Bazaruto Archipelago is convenient, close and festive. G

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“ One of my favorite vacation places is the Bazaruto Islands, because of the people, the water and the beach - of course - and the rich, diverse food of Mazambique ” - Jacqui Brown, Editor of Ginja

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On the eleventh day of Christmas

,

12 incredible Original Cocktail hampers, valued at R500 each will be given away!

Enter on the 23rd December 2013 by posting on our Facebook wall “eleven pipers piping @OriginalCocktails�

11

TRAVEL LOCAL

THE

PORTUGUESE

influence

The cuisine of Mozambique has been deeply influenced by Portugal. In the early 1500s, the Portuguese colonized Mozambique, introducing new crops, flavorings, and cooking methods. These Portuguese elements combined with the local cuisine, resulting in today’s intensely flavorful Mozambican dishes.

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Portuguese Mussels and Shrimp in Chorizo Sauce

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Portuguese Mussels and Shrimp in Chorizo Sauce ⁄2 Cup of Olive Oil 3 Garlic Cloves minced 1 Small Chorizo diced 1 Green Pepper diced 1 Large Tomato, seeds removed and diced 1 Bay Leaf 180 ml Tomato Paste 1 ⁄2 750ml Bottle of White Wine, (Portuguese Vinho Verde if possible) 450 g of Mussels 450 g of Shrimp 1 Sprig of Fresh Parsley Sea Salt and Fresh Ground Pepper 1

1. Line a large heavy pan or clay pot with olive oil. Add minced garlic, chorizo, diced green pepper and large tomato and simmer until slightly browned.

2. Add bay leaf, tomato paste and wine and stir on medium heat until your kitchen smells amazing and the sauce is blended well.

3. Add Mussels and Shrimp and cover pot.

4. Cook on medium for 10 minutes.

5. Discard any unopened Mussels.

6. Sprinkle with parsley and salt and pepper and stir until well blended.

Portuguese Piri-piri Lemon chicken 1.6kg whole chicken Olive oil, to grease 1 tbs olive oil, extra Lemon wedges, to serve Cooked chips, to serve Piri-piri marinade 4 garlic cloves, coarsely chopped 4cm-piece ginger, peeled, coarsely chopped 160ml (2/3 cup) olive oil 160ml (2/3 cup) fresh lemon juice 1 tbs dried hot chilli flakes 1/2 cup chopped fresh continental parsley 1. To make the piri-piri marinade, place the garlic, ginger, oil and lemon juice in the bowl 70 GINJA FOOD

of a food processor and process until finely crushed. Transfer to a medium bowl. Add chilli flakes and parsley and stir.

2. Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along either side of the backbone.

Discard backbone. Turn over the chicken and open to lie flat. Use your hands to press the chicken to flatten.

3. Wash the chicken well and pat dry. Place in a large sealable plastic bag. Add the piripiri marinade to the bag and seal. Rub the bag to coat the chicken in the marinade.

Place in the fridge for 4 hours or overnight to develop the flavours.

4. Preheat oven to 200°C. Brush a baking tray with olive oil to grease. Remove the chicken from the bag. Discard the bag and excess marinade. Place the chicken, skin-side up, on the prepared tray. Drizzle over the extra olive oil and season with salt and pepper. Roast in the oven, brushing occasionally with the pan juices, for 1 hour or until the chicken is golden and the juices run clear when the thickest part is pierced with a skewer. Set aside for 10 minutes to rest before cutting into 8 pieces.

Serve immediately with lemon wedges and cooked chips.

Portuguese-style pork and chorizo stew Olive oil 500g pork, cut into large cubes 1 large or 2 medium onions, diced 2 cloves garlic, roughly chopped 1 chorizo sausage, peeled and sliced 2 or 3 potatoes, peeled and chopped in chunks 1 1⁄2 tablespoons smoked paprika 60ml dry sherry 60ml chicken stock 1 wine glass red wine 1 tin chopped tomatoes 1 ⁄2 tin butter beans 1 teaspoon oregano or majoram 1 1⁄2 tablespoon tomato puree salt and pepper 1. Begin by heating your cataplana or casserole dish over medium to high heat and add some oil. Add the pork and brown all

over. Remove with a slotted spoon and set aside. Add the onions and cook until translucent. Add the garlic and cook gently for a few minutes.

2. Add the chorizo, potatoes and paprika. Stir well for a few minutes. Add the sherry, stock and wine and bubble for a minute.

3. Return the pork to the pot and add all the other ingredients. Bring to the boil and simmer, covered, until pork is tender, about 1 hour. Remove the lid towards the end to thicken the sauce. Would also be easily adapted for a slow cooker.

Portuguese-style fish casserole Portuguesestyle fish casserole 2 tbsp olive oil 2 onions, sliced into rings 750g waxy potatoes, peeled and sliced into rounds 500g tomatoes, sliced into rounds 600g white fish fillets, cut into large chunks 1 sprig of fresh thyme 1 bay leaf 200ml fish stock salt and freshly ground black pepper fresh thyme to garnish 1. Heat 1 tbsp of the oil in a large flameproof casserole dish and cook the onions gently for about 15 minutes until transparent. Lift out half and set aside. Remove the casserole from the heat.

2. Place a layer of potato slices on top of the onions in the casserole, followed by a layer of tomatoes, then fish, then the remaining onions. Repeat until the ingredients are used up, finishing with a layer of potatoes. Season each layer with salt and pepper and place the thyme and bay leaf on top.

3. Pour over the fish stock and add the rest of the oil. Put the casserole back on the heat and bring to the boil. Reduce the heat, cover, and simmer for 40 minutes or until the fish and potatoes are tender. Garnish with fresh thyme.

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Portuguese periperi lemon chicken

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Garlic prawns with mango salsa

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Garlic Prawns with Mango Salsa

onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.

16 fresh king prawns, peeled and de-veined 2 handfuls rocket

3. Drizzle olive oil over the cooked clams.

Evenly divide all the ingredients into warm soup bowls. Divide the stock into side bowls for dipping.

Mango Salsa 2 mangoes (peeled, pip removed and diced) 2 small red chillies (de-seeded and finely chopped) 1 small red onion (peeled and finely chopped) 2 cloves garlic (finely chopped) 15g (1 Tbsp) finely grated ginger (chopped) 30ml white wine vinegar 30ml olive oil Cracked black pepper and sea salt 30g (2 Tbsp) chopped coriander (chopped) 1. Make a salsa by combining the fresh mango, chillies, onion, garlic, ginger, a dash of white wine vinegar and olive oil and the coriander (note: you may need to add pinch of sugar). Set aside and allow the flavours to combine.

2. Heat a frying pan over a medium to high heat. Add a little olive oil.

3.Add the prawns and cook quickly over high heat. Remove from frying pan as soon as they are cooked (they will continue to cook once removed from the heat.

4. Serve the prawns with a scoop of salsa and some rocket to garnish.

Chouriço and Clams 350g clams in shell, scrubbed 675g fresh chouriço, roughly chopped 1 large onion, cut into thin wedges 1 (400g) tin chopped tomatoes 450ml (16 fl oz) white wine 4 tablespoons olive oil 1. Wash clams well in a sink of cold water.

Discard any clams that are already opened.

2. In a large stockpot with a tight-fitting lid, place the cleaned clams. Add the sausage,

Portuguese-style Belly pork and chorizo cazuela good glug olive oil 1 red onion, sliced 1 brown onion, sliced 2 garlic cloves, roughly chopped 125g cooking chorizo, sliced into 1/2cm rounds 2 slices belly pork, trimmed of excess fat and rind, sliced freshly ground pepper 1 tablespoon Spanish paprika 1 tablespoon tomato puree good glug sherry 300ml good quality chicken stock 150-300ml water 1 (200g) tin butter beans, drained 2 red peppers from jar, sliced chopped fresh parsley to garnish (optional) crusty bread to serve 1. Preheat the oven to 160ºC. 2. Heat a heavy based casserole dish with olive oil. Add the onions and fry over medium to high heat to slightly ‘catch’ and colour, reduce heat to medium to low and fry, stirring often for 10 minutes.

3. Add the garlic, cook for 1 minute, then add the chorizo and belly pork. Cook for 5 minutes or until the pork has browned.

4 Add pepper to taste and paprika. Mix well. Add the tomato puree and cook for another 1 to 2 minutes.

5. Turn the heat to high and add the sherry.

When bubbling, scrape the base to release all the flavours with a wooden spoon and add the stock and 150ml water.

6. Bring slightly to the boil, cover with a tight fitting lid and place in the oven for 1hour 15 minutes.

7. Remove from the oven and stir. Add the butter beans and peppers. Mix well. At this stage you may need to add a further 150ml water. The consistency when cooked you are looking for is a sloppy stew (not too thick but enough sloppy juice to dunk the bread in). Place back in the oven for a further 45 minutes to 1 hour. Check occasionally.

8. Serve in individual bowls garnished with parsley (optional) and fresh crusty country style bread.

Pork escalope with orange and chorizo crumb 120g freshly blended breadcrumbs 1 ⁄2 to 1 teaspoon dried oregano 1 tablespoon grated orange peel 1 tablespoon minced chorizo 1 egg, beaten 2 pork escalopes, flattened butter and oil for pan frying

1. In a large mixing bowl combine the breadcrumbs, oregano, orange peel and chorizo. Mix well.

2. Dip the escalopes into the beaten egg and drain the excess. Coat in the breadcrumb mix, pressing firmly to coat (these are delicate so take care). Cover and chill in the fridge for at least 30 minutes to allow to firm up.

3. Heat a frying pan on low to medium heat with a little butter and oil. Add the escalopes and pan fry slowly for 4 to 5 minutes on each side. Turn over occasionally. Cooking time will depend on the thickness and size of your escalopes.

Fresh breadcrumbs can easily burn so do cook over low heat initially and increase the heat towards the end of cooking.

4. Plate up and garnish with an orange slice (optional). Enjoy.

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bali

AN EARTHY PARADISE

Many tourists have a point when they describe Bali as the ‘island of the gods’, while others call it ‘ShangriLa’, or an ‘island paradise’. Its amazing mountain scenery, beautiful beaches and some of the world’s top hotels and resorts, warm and friendly people with a vibrant way of life give the land an irresistible appeal drawing them as if by magic to its shores.

WORDS: Habeeb Salloum

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Bali is the most well-known tourist region of Indonesia to the outside world. The home to the majority of Indonesia’s Hindu community, it welcomes some one million tourists who visit the island every year. And it is these visitors who are largely responsible for spreading the word about the island’s universally appealing and almost magical beauty and culture.

There is little doubt that their stories have increased the interest in this famous, unique and exotic Indonesian island-province.

Many tourists have a point when they describe Bali as the ‘island of the gods’, while others call it ‘Shangri-La’, or an ‘island paradise’.

Its amazing mountain scenery, beautiful beaches and some of the world’s top hotels and resorts, warm and friendly people with a vibrant way of life give the land an irresistible appeal drawing them as if by magic to its shores.

With the culture of India as its basis for contemporary life, this intriguing and mysterious island of some 3 million, from before the Bronze Age to our times has been luring merchants , tourists, scholars and other visitors who come to glory in its offerings. It is an inviting small (140 km by 80 km) tropical island inhabited by an artistic people who have long been noted for creating their own special arts and ceremonies.

The Malay Peninsula and its thousands of surrounding islands were under Hindu rule for hundreds of years and Hindu civilizations in their various forms were established.

With the spread of Islam to the Far East, the majority of the Malays converted to Islam but not the inhabitants of Bali.

They remained a Hindu island in an Islamic world.

When the Dutch in the colonial heydays occupied most of the Indonesian archipelago, Bali became part of the bounty.

In the ensuing centuries even though the remainder of Indonesia became almost totally Islamized, the tiny island of Bali kept its historic Indian connections but modified somewhat by the traditions of the island’s inhabitants. The later Japanese occupation followed by independence did not change a thing: the Balinese today are Indonesians with an historic Indian culture.

As in India, life on Bali is linked to appeasing the gods, spirits and

ON THIS PAGE: Temple Offerings. OPPOSITE PAGE: Komala Tirta TEMPLE.

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demons. This takes place in a landscape full of breathtaking vistas of cultivated fields, mainly rice terraces, dotted with impressive volcanoes and surrounded by pristine beaches. Bali’s main still active volcano, Gunung Agung, is considered sacred among the locals who believe it to be the centre of the universe.

Daily life on Bali is culturally linked to satisfying and keeping the gods, spirits and demons happy. In the midst of breathtaking vistas of cultivated fields of coffee, sugar cane and rice terraces, impressive volcanoes dot the land and pristine beaches edge the island. A rich cuisine has developed from the produce of Bali’s countryside. The island is full of must-try restaurants offering some of the best foods in the world. They are on a par with many internationally well-known restaurants in the Far East and beyond. ` A good many of these Balian restaurants are located in beautiful settings - overlookIng the sea or in a candle-lit garden under the stars - they tempt locals and visitors alike to come in and relax while enjoying the gourmet world of Bali. Inside they will find dishes galore, especially in the island’s endless Warungs – small specialized eating places serving just a sampling of Bali’s traditional dishes.

A number of these traditional foods that one will find while travelling Bali’s gourmet trail are ayam bakar, barbecued chicken; babi guling, roasted suckling pig, once a dish only served at ceremonial occasions but now commonly eaten; bakso soup, begins with broth and ends with Indonesian meatballs; ikan bakcar, barbecued fish; nasi goreng, an Indonesian fried rice considered the national dish of Bali; martabak, a pancake-like dish available in both a sweet and savoury variety, are a small selection of some of the tasty dishes on offer in Bali.

As a whole, Bali is a tourist island and this is no more evident than at Kuta Beach, the most popular place for tourists to stay in Bali. Visitors often base themselves in Kuta due to its proximity to the airport adding to its appeal.

If one is looking for a beach and its activities, Kuta’s golden sands are filled with humanity - from hawkers and surfers to sunbathers and swimmers - you will be entertained for hours. Tourist facilities abound and prices are reasonable.

Accommodation and eating-places are the best on the island and there are plenty of hotels, bars and restaurants edging the beach. From them flow guesthouses, bars, shops and markets that edge the smaller alleyways and streets, ideal for browsing and shopping. The hotels in Kuta are concentrated a few blocks from downtown and range from a few dollars per night to luxury prices.

Even though Kuta has a reputation of being Bali’s party town, the hedonistic element does not seem to be bothersome.

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ON THIS PAGE, CLOCKWISE FROM TOP LEFT: KUTA BEACH; Rice Paddy Worker; BARBECUED CHICKEN SKEWERS FROM A LOCAL BALI WARUNG STAND; Hindu temple in KUTA; volcano Gunung Agung IN THE BACKGROUND OF A SMALL VILLAGE.

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TRAVEL ABROAD Ubud, the cultural capital of Bali. It has, for years, drawn artists and writers to its guesthouses, shops, restaurants and lush, green surroundings. Set above sea level in the foothills of Gianyar, Ubud is a number of degrees cooler than the coast. It also receives more rainfall and this has created an incredibly green landscape. Visitors often linger in the countryside to relish the greenery before going to town to wander Ubud’s narrow streets, enjoying snacking on local food then visiting the nearby villages, with temples and historical sites. The day could end by watching nightly Balinese dance performances then, if desired, indulge in traditional massages.

The next day, at Kuta Beach, to celebrate the captivating excursion to Ubud, a dinner would be in order. And what a better way to remember the day than to enjoy a meal at the Warung Nikm, a small restaurant serving Balinese cuisine that tourists rave about. Here travellers can relish on nasi goreng that comes in many variations and is considered by some to be Bali’s national dish. G

ON THIS PAGE: Rice terrace field, Ubud. OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Bali TEMPLE GOD Architecture; ColOURFUL cotton fabrics on sale IN A LOCAL BALI MARKET; Balinese women carrying their things IN Nusa Dua; Pura Ulun Danu Bratan TEMPLE; Silhouette of two fishermen; Barefoot Dancing.

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flavours of bali Indonesian Pork Satay with Peanut Dipping Sauce Serves: 4 | Prep: 30 min | Cook: 10 min | Extra time: 6 hr marinating | Ready in: 6 hr 40 min

In this mouth-watering satay recipe, the dipping sauce doubles as a marinade. It’s really a no-fuss recipe made with simple ingredients that results in something spectacular! Guests will love this.

2 cloves garlic • 4 to 6 spring onions, chopped • 1 tablespoon chopped fresh root ginger • 150g roasted, salted peanuts • 2 tablespoons lemon juice • 2 tablespoons honey • 125ml soy sauce • 2 teaspoons crushed coriander seed • 1 teaspoon crushed red chillies • 125ml chicken stock • 110g melted butter • 675g pork fillet, cut into 2.5cm cubes • 4 skewers 1. In a food processor, process garlic, spring onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander and crushed chillies. Puree until almost smooth. Pour in stock and butter, and mix again.

2. Place pork cubes in a large resealable plastic bag, and pour mixture over meat.

Marinate in the refrigerator for 6 hours, or overnight.

3. Preheat barbecue for medium heat. Remove pork cubes from bag, and thread onto skewers.

In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.

4. Lightly oil preheated BBQ. Barbecue for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

Pandang Chicken Serves: 4 | Prep: 15 min | Cook: 40 min | Ready in: 55 min

An Indonesian classic. Lemon grass slices (in jar) are a fine substitute for fresh lemon grass.

Alter the amount of chilli to your own taste.

• 1 kg chicken thigh fillets • 125ml lime juice • 250g tinned tomatoes • 250ml water • 3 small red chillies • 2 tsp ginger • 2 cloves garlic • 1 tsp tumeric • 250ml coconut cream • 1 lemon grass stem

1. Combine the chicken with the lime juice and leave for up to an hour.

2. Combine tomatoes with water and blend until smooth.

3. Add tomatoes, chillies, ginger, garlic, tumeric, lemon grass (remove stem before serving) and undrained chicken into a pot. Bring to boil, reduce heat, cover and simmer for 30 minutes.

4. Add coconut cream and simmer un-covered for 10 minutes.

5. Serve with rice and cucumber slices on the side to cool down your mouth.

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Crispy Vegetable Tempura with Egg Fried Rice Serves: 2 | Prep: 20 min | Cook: 25 min | Ready in: 45 MIN

An easy tempura batter for seasonal vegetables like courgettes, cauliflower or broccoli florets, pea pods or spring onions. The Rice is quick and easy. Cooked rice is fried with egg, onion, green beans and soy sauce.

FOR THE VEGETABLES: Mixture of vegetables • 60g plain flour • 1 teaspoon baking powder • 80ml water •1 teaspoon vegetable oil 1.Prepare the (easily cooked) vegetables that you want to use. For example, slice onions into wedges, courgettes into chunks, pea pods topped and tailed, small cauliflower or broccoli florets, etc.

2. In a bowl, combine flour and baking powder. Add 80ml of water and stir well with a whisk until all the lumps are gone.

Add 1 teaspoon oil, then add in vegetables and coat evenly.

3. In a frying pan, heat oil to 180 degrees C, then with a large slotted spoon gently add batter-coated veggies and shrimp.

4. Once one side is crispy and golden, flip them (about 40 seconds per side); remove from oil with large spoon, shake off excess oil and lightly salt.

FOR THE RICE: 225g water • 1⁄2 teaspoon salt • 1⁄2 teaspoon salt • 2 tablespoons soy sauce • 75g uncooked express rice • 1 teaspoon vegetable oil • 1⁄2 onion, finely chopped • 100g green beans • 1 egg, lightly beaten • 1⁄4 teaspoon ground black pepper 1. In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir.

Remove from heat, cover and let stand 5 minutes.

2. Heat oil in a medium frying pan or wok over medium heat. Sauté onions and green beans for 2 to 3 minutes.

Pour in egg and fry for 2 minutes, scrambling egg while it cooks.

3. Stir in the cooked rice, mix well and sprinkle with pepper.

Pisang Goreng (Indonesian Banana Fritters) Serves: 4 | Prep: 5 min | Cook: 15 min | Ready in: 20 min

The most popular Indonesian snacks. Serve it hot and make extra. With this recipe, you always want more.

• 150g plain flour • 2 tablespoons sugar • 1⁄4 tablespoon vanilla powder • 125ml milk • 1 egg • 2 tablespoons butter, melted • 1 teaspoon rum flavouring • 4 ripe bananas, sliced • 500ml oil for deep frying

1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the centre, and pour in milk, egg, melted butter and rum flavouring. Mix until smooth. Fold in banana slices until evenly coated.

2. Heat oil in a wok or deep-fryer to 190ºc 3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes.

Remove bananas from oil, and drain on kitchen roll. Serve hot.

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TWINING S, the night before

C h r i s t m as TWININGS LIFTS TEA INTO THE ‘CORDON BLEU’ CATEGORY

If tea makes you think of little old ladies in a Merchant & Ivory setting, it’s time to get cooking and enjoy the tea revolution brought about by Twinings. Now the superior tastes of their various teas are being incorporated into everything from ice cream to poached cod and smoked fillet!

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TWININGS TEA SMOKED FILLET OF BEEF

FOR THE FILLET 200 g beef fillet 6 tbsp Twinings English Breakfast tea 2 tsp water, for smoke 4 tbsp water, to de-glaze the cooking tray 1 tbsp tomato puree 1 tsp Worcestershire sauce 2 tbsp maple syrup/honey 1 tbsp balsamic vinegar Salt and pepper, to taste *Serve with rice or noodles and rocket or watercress garnish.

PREPARATION To avoid burning, make a small ‘tray’ from tin foil about the same size as the bottom of the wok.

Place approximately 6 tablespoons of Twinings English Breakfast tea (remove from bags, or use leaves) onto the foil ‘tray’, and then place it in the bottom of your wok. Put two teaspoons of water with the tea to avoid over-burning or fire.

While this is not a major risk, it would add a burnt taint to the beef. Now place a square plate or heat-proof tray in the top of the wok – square so the smoke can move around 88 GINJA FOOD

the sides of the beef when added, giving it the maximum smoke effect in a short time. This is important because if you leave the meat in the smoke too long, you’ll end up with a burnt odour rather than a smoky flavour.

Cut the beef fillet into thin strips and spread evenly on the square plate/tray, to allow maximum surface area open to the smoke.

Seal with a tight-fitting lid and turn onto a medium heat: too hot will burn the beef and too cold will not smoke. Once it starts to smoke, which should take about 5 – 10 minutes, wait 10 minutes, remove the lid, turn the beef and replace lid. Leave for a further five minutes.

Remove the beef strips from the ‘smoker’ and place on a warm plate to rest. Since this is a hot smoker, by now the beef should be a smoky brown. However, if the beef is still a little rare, don’t worry as the final cook in the sauce will complete the cooking.

Pour the beef juice and residue left on the plate/tray used in the wok into a small sauce pan and add

the residue from the tin foil ‘tray’, using a small amount of water to swill it off. Be careful, because the wok and plate will be very hot as a result of the direct heat from the hob.

Put the hot tea aside, wait for it to cool, then add it to your compost.

Add to the meat juices in the pan: a pinch of salt, cracked black pepper, a tablespoon of tomato puree, a teaspoon of Worcestershire sauce, two tablespoons of maple syrup, and a teaspoon of balsamic vinegar. Put the pan on the hob and simmer for about two minutes, stirring regularly. At the last minute, add the beef to the sauce to re-heat and continue to simmer – do not allow to boil – simmer for about 5 minutes to heat the beef strips through.

Serve with a peppery rocket garnish and choice of soft noodles or rice, depending on personal taste. If you feel adventurous, why not cook your rice or noodles in a lemon tea liquid instead of plain water, just to add that extra tea experience.

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You create your own smoker simply by using a wok/small pan, tin foil and a square plate or tray (as explained under Preparation) – and using Twinings English Breakfast tea to create the delicious smoke that permeates the meat and turns it a delectable dark brown, all ready to be stirred into a rich, syrupy barbecue-style sauce.

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TWININGS COD POACHED IN EARL GREY

4 x 200 g Cod/Haddock/Kingklip/ Hake fillet/any white meaty fish 1 lemon 500 ml Twinings Earl Grey tea, brewed 100 g butter 1 onion, small 200 ml double cream 2 tbsp olive oil Handful of rocket Salt and pepper, to taste 12 baby tomatoes 100 g sugar snap peas Cut fish fillets in half to give you 8 100 gram fillets

PREPARATION Finely chop the onion and add the chopped onion, salt, pepper and butter to a pan. Set the hob to a low heat to soften the butter and start to caramelise the onion. This slow caramelisation is key to the sweetness of the final sauce, which will complement the tannin in the tea and lemon flavours.

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Place your potatoes on to boil and put your vine tomatoes on a very low heat in the olive oil. Do not be tempted to turn the tomatoes up too high, this will cause them to pop and burst rather than retain their shape and skin.

Add the zest and juice of one lemon to a cooking tray. Your cooking tray needs to be shallow enough to lift the fish out, when cooked, but deep enough to cover the fillets without using excess tea. Pour the brewed Twinings Earl Grey into the pan with the lemon and place on the hob and bring to a light simmer. Skin your fish and remove any pin bones, if necessary. Cut the fish fillets in half to give you 8 x 100 gram fillets. Carefully place the fish fillets in the pan of simmering tea and lemon. If necessary, top up the tea to “just cover� the fillets. Bring back to a simmer. Cooking time will be approximately five minutes.

Do not be tempted to overcook as they will fall apart in the pan.

Check your onions and tomatoes are browning and softening. The onions should now be now a nice golden brown; this is the natural caramel which will sweeten the sauce. Remove the onions from the heat and add the cream.

Finely chop the rocket, add it to the onion mixture and give the mix a stir. Place back on the heat and bring to a simmer. Be careful not to boil the mixture as it can cause the cream to split.

Use the hot potato water to lightly blanch the sugar snap peas. This will only take a minute or two.

To Assemble Gently lift the fish fillets out of the pan, being careful not to break them, placing them onto the plates. Dish up the potatoes, tomatoes and sugar snap peas. Serve hot.

FOOD TALK Twinings Earl Grey tea is perfect for poaching a meaty, flaky fish - infusing it with its citrusy, aromatic taste and touch of bergamot. The tea also gives a lovely golden brown colour to the outside, which contrasts beautifully with the snow-white fillet underneath.

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TWININGS EARLGREY CAKE RECIPE

PREPARATION Cake

CAKE 180 g cake flour, sifted 30 g corn flour 115 g butter, unsalted 170 g white sugar 237 ml full cream milk 3 eggs, room temperature 1 ½ tsp baking powder ¼ tsp salt 1 tbsp. vanilla extract 4 tbsp Twinings Loose Leaf Earl Grey tea

ICING 180 g icing sugar 55 g butter 1½ tbsp milk 1 tbsp vanilla extract 1 tbsp Twinings Loose Leaf Earl Grey tea, ground

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Preheat oven to 170° C. Lightly grease and flour a 20 cm round cake tin. In a bowl, combine the flour, corn flour, baking powder and salt. In a mixer, beat butter, sugar, vanilla and a tablespoon of ground Twinings Earl Grey tea leaves until light and fluffy. Add the eggs, one at a time, to the batter, beating well after adding each.

In a small saucepan, heat milk and 3 tablespoons of Twinings Loose Leaf Earl Grey tea leaves until mixture just comes to the boil. Remove from heat and let steep for a few minutes until the milk changes colour. Strain out the tea leaves and set the “tea milk” aside.

oven, watch closely to ensure the cake doesn’t burn. Once cooked, remove from the oven and set aside to cool.

Icing In a medium bowl, cream the

Add the combined flour mixture into the wet mixture, and finally pour in the “tea milk”.

butter until light and fluffy. Add the icing sugar and cream together.

Once combined, mix in the vanilla and the ground Twinings Earl Grey tea. Mix until thoroughly combined.

Add the milk and mix until the frosting is light and fluffy.

Mix until just blended. Immediately pour into the prepared cake tin and bake for 40-45 minutes. Baking time may vary depending on your

To Assemble Once the cake is cool, generously cover the cake with icing and then serve.

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On the twelfth day of Christmas

,

12 incredible Accolade Wine hampers, valued at R500 each will be given away!

Enter online at www.ginjamedia.com on the 24th December 2013.

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DW ELEVEN-13 a whole lot of heart, passion and soul.

Tucked away in the unassuming Dunkeld Centre lives a humble eating establishment loved and nurtured by the Ferreira family. Open since June 2009, Chef and owner Marthinus Ferreira has created a dining environment that is as dynamic and opulent as it is accessible to the majority of the dining public.

A family restaurant in every sense of the word, his regular and returning customers will be the first to tell you that DW offers a fine-dining experience with a whole lot of heart, passion and soul. With the festive season upon us, award-winning Chef Marthinus Ferreira is playing Santa at DW eleven-13 and whether you’ve been naughty or nice, he definitely has a treat in store for you!

PUMPKIN, PICKLED GINGER, PAPAYA AND PEACH

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Its string of accolades and rave reviews

from industry experts and foodies are testament to that fact that this Chef is doing something very right.

Now don’t be fooled by the naughty glint in his youthful eyes either. Chef Marthinus Ferreria’s journey is peppered with hard work and experience. After cutting his teeth as a trainee chef at Impalila Island Lodge and JC Le Roux Restaurant, he then took a position as Chef De Partie in 2002 for one of the country’s top restaurants at the time. In 2003 he became the Head Chef at Circle Restaurant in Greenside and then Head Chef at a prime guesthouse in Hermanus. He then made his way to the UK where he worked in some of the finest dining destinations with some of the world’s most renowned Michelin Star chefs. He iced his cake by successfully building up his own two eating establishments, DW eleven-13 and The Grazing Room.

If that wasn’t enough; in between conceptualizing new taste combinations, training the next batch of award-winning chefs and launching his own wine label, he somehow found the time to shoot the second season in local reality show The Ultimate Braai Master. And Chef has a lot of other exciting things baking in the oven. Stay tuned.

To really understand the ethos of his restaurant and the symbiosis of its three stooges - the kitchen, its head chef and wise sommelier, you need not look any further than the food being served in front of you. The magic is in the detail and the trajectory and inspiration of each dish is reflected in the colours, the flavours, tastes and textures combined.

Labelled as Joburg’s ‘best spoil yourself restaurant’ in 2013 - what better time to visit than right now during Christmas. Spoil yourself and the ones you love the most. They will love you forever. With dishes inspired by the holiday festivities, rich flavours and select spices, ‘tis indeed the season to be jolly.

Nothing says welcome home for the holidays like a hearty chicken dish. Brand new on the menu, the baby chicken and home-made chicken sausage with charred cauliflower puree, braised baby leeks with a lemon and herb crumble is nothing short of spectacular.

To find Chef Marthinus Ferreira and his team huddled around and dissecting the piping hot chicken dish at 8am one morning is just par for the course at DW. Creating new dishes is a birthing process and the time-frames differ. It can take up to two weeks for Chef to conceptualise a new dish after which the trials, testing and tasting kick in until the dish is up to scratch. It’s a gruelling

process and every morsel on the plate must be worth its weight in gold to make the cut.

Each dish is then carefully paired with its perfect glass by Sommelier Mandla Patson Mathonsi who after having worked for Chef Ferreira for over six years, marries the wine to the food seamlessly. In this case he pairs the 2009 Groote Post Reserve Pinot Noir with the chicken dish which effortlessly lifts the smokiness of the charred cauliflower and compliments the tenderness of the chicken. Patson is concise and specific when it comes to his pairing. The fact that so many of DW’s regular clientele leave the wine pairing entirely to Patson time and time again is proof of a man who puts his money where his mouth is. His knowledge and passion for wine is both fascinating and overwhelming and if you don’t walk away with some wine knowledge of your own then you definitely weren’t listening.

The festivity of another new dish - the coffee spiced foie gras terrine with macerated cherries, candied pistachios, celeriac sauce served with melba speaks to a chef that is both in tune with traditional food combinations that work and the importance to make a statement with his own interpretation. Having tasted a similar combination in Heston Blumenthal’s Fat Duck almost 8 years ago, it would be safe to say that Chef’s version is not only right on time for Christmas but would give his former teacher a run for his money.

The steak tartare in beetroot powder with smoked bone marrow, garlic cream, pickled mushrooms and mustard sponge is as much an aesthetic delight as it is mouth-watering. Patson steps in again to introduce the lesser known 2011 Karen Rose which when paired with the tartate releases the peppery and herbaceous flavours that translate cleanly on the palate cutting through the richness of the dish. While his wine menu certainly salutes the old faithfuls, Patson’s drive to unearth hidden elixirs and share them with customers is in line with the restaurant’s heart and soul.

As for the gorgonzola ice-cream with walnut soil, sugared walnuts, frozen grapes and pickled pear, it’s DWs ability to push the culinary envelope that has people scrambling back for more.

Another newcomer to the sweet side of the menu is the pumpkin custard, fresh papaya, peach puree, pickled ginger and lime meringues. Please be warned that sticking to a single dessert will be the most challenging aspect of your experience at DW.

So if cookies and milk don’t really excite you over this festive season then visit Santa Marthinus and his culinary wonderland in Dunkeld West. G

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ROLLED BEEF TARTAR

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Rolled beef tartar • 50g Beef tartar •4 Small cubes vinaigrette sponge •15ml Garlic cream • 10g Smoked crumbed bone marrow • 3 Slices of radish • 2g Beetroot dust • 4g Beetroot chips • 5g Pickled shimejis • 2g Pea shoots • 2g Watercress • 4ml De Boerin olive oil • Salt & Pepper For the tartar • 250g Beef fillet • 10g Blanched onion • 5g Chopped parsley • 5g Chopped coriander • 5ml Red tabasco • 10g Softened butter • 5ml Olive oil • Salt and pepper to taste For the Vinaigrette sponge • 1tbsp English mustard • 1tbsp English mustard powder • 100ml White wine vinegar • 200ml Sunflower oil • 5 Leaves of gelatine • 1g Salt • 1g Pepper

in cling wrap and leave in the fridge to set for at least 4 hours.

fairly thinly and place in the dessicater at 70 ºC for 3 hours.

For the vinaigrette sponge, whisk all ingredients together excluding the gelatine. Soak the gelatine in water and add to the rest of the vinaigrette. Place in the Kenwood and whisk for about 3 minutes. Place in an espume gun and empty out into a container to set in the fridge.

Cut shimeji mushrooms accordingly and place in pickling liquid.

For the garlic cream, crush the garlic cloves and add to the milac along with the thyme. Heat without bringing to the boil. Cool the cream in the fridge then strain. Whisk until soft peak consistency and add seasoning.

PUMPKIN, PICKLED GINGER, PAPAYA & PEACH ICE CREAM

Push the marrow out of the bones and smoke twice using wood chips. Once smoked, coat the marrow with flour, egg and Japanese breadcrumbs. Deep fry to order.

Radishes must be thinly sliced and kept in water.

For the Garlic cream • 500ml Milac cream • 6 Large cloves garlic • 20g Thyme • 2g Salt • 2g Pepper

For the beetroot dust, boil beetroot until soft. Peel the beetroot and blend with a little of the liquid it was cooked in. Spread the mixture out thinly on greaseproof paper and leave to dry out under the salamander. Once hard, blitz the beetroot paper to form beetroot dust. Use the dust to coat the sides of the tartar before serving.

Chop the beef into small cubes and combine with the rest of the ingredients for the tartar. Roll

For the beetroot chips, parboil the beetroot until almost cooked through. Strain and peel. Slice

Combine the pea shoots and watercress with olive oil and seasoning and use to dress the dish.

and bring to a boil while stirring continuously. when thick, remove from the heat and pass through a chinoise. cover with cling film, making sure it makes contact with the custard. when cool, pour into a bottle with a nozzle. reserve for plating. lime meringue: • 125g egg whites • 188g castor sugar • 2 limes

peach puree: • 4 white peaches • 50 g sugar • 1 lemon Take four white peaches and blend them in a food prosessor. add the juice of the lemon and the suger and blend again. pass through a chinoise and reserve for use on the plate pumpkin custard: • 500g cream • 120g egg yolk • 75g sugar • 1 vanilla pod • 400g chopped pumpkin Cook the pumpkin in water until soft. leave to drain. mix the sugar and egg yolks together. bring the cream and vinilla to a boil. add the cream mixture to the yolks and sugar. remove the vanilla pod. add the pumpkin and blend well. return to the pan

Start mixing the egg whites on a mixer with a whisk. slowly add the castor sugar until all is incorporated. whip until firm peak. remove the zest of the limes with a microplane. add the zest to the meringue until the desired lime flavour is achieved. place the mixture into a piping bag with a large round nozzle. peach slices: Thinly slice some firm peaches with a knife, mandoline or on a electrical slicer. drizzle lightly with lemon juice and then dust with a little icing sugar. make small cones with the slices. reserve 3 per portion. papaya: Peel a fresh papaya. with a parisienne scoop, ball medium balls (3 per portion) and small balls (5 per portion) and reserve for plating.

Sugar shards: • 100g icing sugar • 100g glucose • 50g water

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FOOD TALK Mix the water, sugar and glucose together. Bring to a boil with a suagr thermometer and when it reaches soft crack stage pour onto a silcone sheet. Spread thinly with a palette knife. Leave to cool and break into shards to use for plating. Reserve three per portion. pickled ginger ice cream; • 1L cream • 1 vanilla pod • 200g sugar • 3 egg yolk • 65g pickled ginger Place the cream and split vanilla pod in a pan and bring it to a boil. Whisk the egg yolks and suagr until light and pale in colour. when the cream boils, add it slowly to the yolk mixture while whisking. Add the pickled ginger and blend with a stick blender.

Pass through a chinoise or sieve. squeeze the liquid from the ginger. Leave to cool and then churn in an ice cream machine. freeze completely and reserve for plating the dessert.

to assemble: Have a blow torch at hand, spoon, the squeezy bottle with pumpkin custard and piping bag with meringue.

The peach puree, peach cones, large papaya balls, small papaya balls, sugar shards Place a spoonfull of peach puree on the left side of the plate, somewhere around where 10 100 GINJA FOOD

o’clock would be on a clock.

With the spoon, drag the puree into a tear drop shape following the curveture of the plate.

Squeeze four drops of the custard on the plate, ranging from large to small from the top of the tear drop and on opposite sides.

Do the same with the meringue, on opposite sides of the pumpkin. With the blowtorch, brown the meringue slightly. Place the large papaya balls in between the custard and the meringue.

Fill some of the remaining empty spaces with the smaller papaya balls. Place three sugar shards and three peach cones around the teardrop. scoop a ball of the pickled ginger ice cream and place it close to the components.

CHICKEN WITH CAULIFLOUR PUREE • Confit baby chicken thigh • Sous Vide baby chicken • Chicken Sausage • Chargrilled Cauliflour Puree • Sauted baby leeks • Chicken Jus Gras • Lemon and thyme crumbs • Chicken crackling • Sprouts

For the Confit Thigh: • 1 x baby chicken thigh • 250ml Olive oil • 10g Thyme • 2 garlic cloves • 5g coarse salt • Tin foil

Remove the thigh from the babe chicken and rub with coarse salt.

Wrap tin foil around the thigh to achieve the desired shape and prick the tin foil with a toothpick a number of times.

Place in a pot with olive oil, thyme and garlic and confit for +/- 80 minutes.

To order, hear the thigh in the oven and blow torch for colour.

For the Breast: • 1 Baby Chicken Breast • 5ml Ollive Oil • Seasoning Remove the breast for the baby chicken and vac pac on setting 1 with olive oil and seasoning.

Place in a 60 degrees celsias water for 30 minutes.

Remove from the water bath and place into ice water to stop cooking process.

To order drop tje breast in the water bath for 3 minutes and fry skin side down until golden brown.

For the sausage: • 50g white Chicken meat • 10g Pork mince • 2g Tarragon • 2g Sage • 1g Rosemary • Seasoning • Sausage lining Remove all the skin from a whole

chicken and keep aside.

Remove all the meat from the chicken and blitz with all the other ingredients until smooth.

Use the sausage machine to make the sausage +/-50g each in size.

Tie the sausage off individually and poach for approximately 3 minutes.

To order prick with a toothpick a few times and fry until golden brown. Heat through in the oven.

For the Chargrilled Cauliflour puree • 50g cauliflour • 10g butter • 30ml milk • Seasoning Cut the cauliglouer into pieces and blanch for 5 minutes.

Chargrill for approx 10 minutes until the cauliflour starts to colour.

Blitz with a little milk and butter To order heat in a pan and season accordingly

For the baby leeks: • 30g baby leeks • 10g butter • Water • Seasoning Blanch the baby leeks in boiling water for 4 minutes and place into ice water. To order heat in a pan with butter and season accordingly.

FOOD TALK

CHICKEN WITH CAULIFLOUR PUREE

GINJA FOOD 101

FOOD TALK

GORGONZOLA ICE CREAM, WALNUT, PORT AND FROZEN GRAPES

102 GINJA FOOD

FOOD TALK For the lemon and thyme crumbs: • 5g bread crumbs • 2g thyme • 2g lemon zeset • 1g Maldon salt

Strain mirepoix from the sauce, place back on heat for 10 minutes.

Dry out the bread brumbs and combine with the rest of the inigredients For the chicken crackling 5g chicken skin2g slat Silicone baking sheets x2 Using the chicken skin that was put aside, lay out on silicone baking sheets and spread flat Sprinkle with salt and place another tray on top Bake at 130 degrees for approx 25 minutes For the Chicken Jus Gras • 10kg Chicken Wings • 4LWhite wine • 20L water • 200g Mirepoix (carrot, onion, tomato and mushroom) • 20g thyme •5 bay leaves • 20g rosemary • 200ml burn noisette • 50ml Sherry vinegar Roast 5kg of chicken wings until grown and boil the rest in 20l of water until soft.

Get a silicone mat ready. Place a pan on the heat and leave to heat up. add a little of the sugar to the pan. If it melts and colours add a little more untill all the sugar has been added. Careful for

cling film. mix the port and the kappa together in a pan. Bring to a boil and pour into the prepared container. Leave to cool. when cold, remove with the cling film and place on a chopping board.

Strain herbs after 5 minutes, add brown butter and sherry vinegar to finish off.

the sugar not to colour too much or to start smoking. Add the walnuts and mix until well coated.

Pour onto the silicone mat and leave to cool.

Remove the cling film and cut into small cubes.

GORGONZOLA ICE CREAM, WALNUT, PORT AND FROZEN GRAPES

celery ribbons: Peel the thin outer layer of two thick stalks of celery and discard.

Now peel long strips from the stalks and place in ice water. reserve for plating.

gorgonzola ice cream: • 1Lcream • 1 vanilla pod • 200g glucose • 3 egg yolk • 400g matured gorgonzola

port mayonnaise: • 2 eggs • 500ml vegetable oil • 40ml dejon mustard • salt & pepper for seasoning • 300ml port

Place the cream, glucose and split vanilla pod in a pan and bring it to a boil. whisk the egg yolks into the cream when it boils. add the gogonzola and mix it until it has all dissolved. Pass through a chinoise or sieve. leave to cool and then churn in an ice cream machine. Freeze completely and reserve for plating the dessert.

Place the port on a pan and on a low heat reduce it until half the original volume. Leave to cool.

Remove from the heat and add all the herbs.

walnut soil: • 100g walnuts

In a blender mix your eggs and mustard. while still mixing add the oil in a very thin stream to the eggs until it thickens up. Season with salt and pepper and then fold the cold port into the mayonniaise. pour into a bottle with a nozzle and reserve for plating.

Add roasted wings to boiled wings and simmer for approx 6 hours.

Blend till fine and reserve for plating.

port jelly cubes: • 300 ml port • 3g kappa textura

Strain liquid from wings, add wine and mirepoix and allow to reduce for a +/-2 hours.

sugared walnuts: • 125g walnuts • 100g castor sugar

Prepare a two litre ice cream container or somethiing about the same size by lining it with

pickled and port pear cubes: • 100g sugar • 100g water • 100g white wine vinegar Bring all the ingredients to a boil and leave to cool.

Cut pears into 5 x 5 mm cubes. take half the pears and add pickling liquid to it. Vacuum pack or just leave to marinade. With the other half of the pears add port to them and vacuum pack or leave them to marinade. frozen grapes: Take seedless grapes and rinse them. freeze overnight.

to assemble: Spread a line of the ground walnuts on the plate/slate; position 4 pieces of sugared walnuts along the soil. Position 6 of the port pears, 6 of the port jelly cubes and 6 of the pickled pears along the soil. Place four frozen grapes on the plate. Crumb pieces of fresh gorgonzola on top of the soil. Place droplets of the port mayonnaise randomly on sides of the soil. Finally scoop a ball of gorgonzola ice cream on and cover with ribbons of the chilled cellery.

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FOOD TALK

PORT POACHED PEARS & LAYERED CHEESE

104 GINJA FOOD

FOOD TALK

Christmas at the Mosaic with chef Chantel Dartnall She not only turns all the dishes that leave the kitchen of her award-winning restaurant into works of art – somehow Chef Chantel Dartnall always sends out a small piece of her heart along with the food.

Dartnall has become renowned, not only in South Africa but in culinary circles around the world, for her innovative and meticulous approach to modern fine dining as the award-winning patron chef at Restaurant Mosaic in Gauteng’s Crocodile River Valley.

GINJA FOOD 105

106 GINJA FOOD

FOOD TALK

She may be young, have looks of a beauty industry woman,

and be as far removed as possible from the foul-mouthed, loutish chefs made popular on reality television but Chantel takes food, and everything to do with it, very seriously.

If the doors of Restaurant Mosaic are open, then Chantel is in the kitchen overseeing every dish that is created.

Every year Dartnall and her family embark on a culinary journey through a different part of the world in order to keep in touch with current trends and continue to be inspired and grow.

As she explains: “I am as passionate about eating food as I am about cooking it. To stay ahead of the game you have to get out there and see what the world’s top chefs are doing.”

Earlier this year she undertook a six-week gastronomic adventure through France, Belgium, Scotland and England, and was amazed to see how many of the European chefs are focused on presenting the pure essence of Mother Nature on a plate.

This is reflective of Chantel’s own style of cooking where nature plays a strong role.

She describes it as botanical cuisine and uses plants from the area while bringing diners closer to nature. She has dedicated growers in the Elandsfontein area who farm specific products for her.

“I was delighted to see that there is just no limit to the wonderful combinations that we as chefs can experiment with on a plate.”

Her recent food adventure included eating at two of Belgium’s 3 Michelin star restaurants - Hertog Jan in Bruges led by two wonderful chefs Gert De Mangeleer and Joachim Boudens and Hof van Cleve in Kruishoutem run by Chef Peter

Goossens, often referred to as one of the godfathers of modern Belgian cuisine.

Says Dartnall: “In both restaurants the chefs had managed to truly capture nature - the purest taste in the most beautiful presentation. It is hard to describe how excited I was with each dish that was put in front of me and that just reinforced that ‘botanical cuisine’ is my passion.

“The way people eat is changing and as a chef it is important to evolve and to continue to create new and exciting dining experiences for your customers but you should never try and reinvent yourself or try to cook according to the latest food trends just to be in fashion. My team and I love what we are doing and we will continue to grow and be creative but always remain true to our style of cooking.

It is hard to believe that we have been open for seven years but I can honestly say that I am as passionate about it now as the first day we opened our doors.”

What is also important to Chantel is that she knows exactly where her food comes from, and how it is grown when sourcing the best local ingredients.

She reflects on words by Chef Peter Goossens at Hertog Jan: “Creating a dish is like creating architecture with what nature gives you. It is important to get all the ingredients perfect in terms of size and taste.”

On the festive menu is one the establishment’s signature dishes, a composition of tomato with Mkholo olive oil jelly which has 10 different preparations of at least five varieties of seasonal tomatoes. Both the tomatoes and the olive oil are produced nearby.

There’s also sustainably farmed trout and cucumber terrine with horseradish sorbet where the restaurant picks the horseradish from their own gardens and then prepares a sorbet made with rice milk which gives the horseradish an almost sweet finish.

One of the mains is fygie honey glazed deboned quail with madumbi puree.

The madumbi’s are harvested by women from the local community and the honey is produced in the nearby Magaliesburg Mountains.

The dessert is Chantel’s ode to acclaimed French chef Michael Bras as she takes diners on a walk through her Sweet Garden with strawberries with lemon grass, marinated rhubarb, perfumed flowers and herbs served with home-made jasmine ice cream.

Restaurant’s Mosaic’s new summer menu is a delight while its special Christmas menu has been planned to the last detail.

And some of the dishes on the new summer menu?

Frog in a pond has been evolving for a while, says Chantel. “The leg is marinated and then tempered and we serve it next to a beautiful green ‘pond’ made from a light watercress and basil soup garnished with little herbs and flowers. We obviously look at lighter dishes so variation of veal is served with summer beans and includes slow braised rib and pickled tongue.”

“Being in South Africa it is always beautifully hot and sunny on Christmas Day - in this menu we created a light and elegant menu that reflects some of the best produce of our region,” she explains.

Concludes Dartnall: “When we started out we had one rule and that was to cook what makes us happy and I think the past seven years has showed us that this is the winning recipe!” G

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FOOD TALK

Port Poached Peach & LAYERED CHEESE

Ingredients: • 12 Firm baby Pears • 2 l Water • 2 Cups sugar • 4 Star anise seeds • 4 Pieces of lemon zest • 1 Springs of thyme • 1 Cinnamon sticks • 1⁄2 Bottle of port 1. Place all of the ingredients in a large heavy base sauce pan (except for the Pears which you will only add in a bit later) 2. Bring the liquid to the boil and then reduce till a runny syrup forms. 3. In the meantime prepare a bowl with cold water and some fresh lemon juice to place the pears in once they have been peeled to prevent discolouration.

4. Peel the pears and scoop out the pips with a small Parisian scoop, then place them into the boiling liquid. 5. Turn down the heat immediately so that the pears only simmer gently for about 10 minutes. 6. Take the pot off heat and let the pears cool in the poaching liquid. 7. Refrigerate till needed To serve, Ingredients: • Macadamia nuts • Pecan nuts • Hazel nuts • Brown Sugar • Maldon Salt • Butter • Caramel Syrup (water and Sugar) • Preserved Green Figs • Mont D`Or Cheese or Baby Grande Brie cut in half Method: 1. Roast all the nuts in the oven with a bit of butter and a light sprinkling of salt and brown 108 GINJA FOOD

sugar at 180ºC. Let them cool down and reserve for later. 2. Place one half of the cheese with the skin side down on a serving platter. 3. Cut the poached pears in slices and arrange on one half of the cheese, sprinkle the nuts generously over the pears and cover with the other half of the cheese.

4. Arrange the rest of the poached pears and Green figs along with the nuts on, and around the cheese and then drizzle with the hot caramel syrup Serve with a beautiful fruit bread of your choice.

• 100g glucose • 50g water

Mosaic

Christmas Punch Ingredients: • Ice • 2 Large Lemons • 1 Cup Orange Juice or Grapefruit Juice • 1 ⁄2 Cup Cherry Syrup • 2 Limes • Handful Mint • Lemonade – to taste • Griottes Cherries Optional: • 1 tot of Brandy • 1 tot of Mandarin Vodka Method: 1. Blend mint, 1 lemon juice, syrup and orange juice together,then strain. 2. Make long thin lemon strips and slice lime (thin round slices). 3. Put ice, lime slices and lemon strips in a glass 4. Put your mixture in the glass (half full). Top up with Lemonade and garnish with griottes cherries .

Nectarine

Gardenia Sorbet Ingredients: • 2 liters Nectarine poaching liquid • 2 liters fresh Nectarine juice • 3 large poached Nectarines • Juice of 2 Lemons and 2 limes • 6 Gardenia flowers Method: 1. Peel the nectarines and remove as much of the flesh as possible from the stone. Whizz the nectarines with lemon juice in a food processor to a smooth puree. 2. Meanwhile, infuse the Gardenia flowers in the poaching liquid in a heavy-based saucepan over a low heat. Set aside to cool. 3. Transfer the Nectarine purée into a large jug and mix in the cooled syrup and nectarine juice, pass the mixture through a sieve rubbing it through with the back of a ladle. 4. Churn the mixture in an ice cream machine until almost solid, and store in the freezer till needed.

Nectarine poaching Liquid: • 1kg Castor sugar • 1 Vanilla pods ( split – remove seeds • 1 Lemon’s juice • 1 Lemon’s Zest • 6 Gardenia Flowers (you can use Lemon Verbena or any other fragrant herb if gardenia is not available) • 1 l Water 1. Add all the ingredients in a heavy saucepan. 2. Bring to the boil and add the nectarines to the hot liquid. 3. Cover with a cartouche And set aside to cool as the liquid gently infuses into the nectarines – then refrigerate till needed.

FOOD TALK

GINJA FOOD 109

Festive apples

with a decadent caramel sauce

Food, my foundation ~ JACQUI BROWN

Chocolate Mocha

Cupcakes

COVER FEATURE

Jacqui Brown

into a partnership at the Waterside Restaurant in Hillcrest. It was at this stage that life delivered some curve balls and Jacqui’s

Food Consultant, Chef, Editor, Writer, Lecturer, Entrepreneur, Mother and Wife.

health declined whilst at the same time she faced some personal

From an early age, Jacqui has had an absolute passion for food and more importantly, the pleasure that it generates when enjoyed by others with whom she has shared her experience.

and even convincing her boss to take a diploma chef’s course,

challenges. In her words, “cervical cancer is much easier than a messy divorce.”

After several years of juggling parenting, admin, cooking classes and demonstrations, as well as developing her own food website, he called her in and fired her! Jacqui recalls him saying, “Jax, you will never grow or move on if I don’t.” Although she did not understand at the time, now Jacqui thanks him every day.

During troubled times, Jacqui continued to study with specific emphasis on nutrition and sports nutrition to see if she could find the answer to her own health condition. A month into unemployment there was another diagnosis of aggressive cervical cancer and an accidental meeting with her now husband, the emphasis on accident, when she nearly ran him over in a car park.

Jacqui’s career started at a quaint restaurant called Touchwood, in the village of Merrivale in the KwaZulu Natal Midlands, where she worked whilst still at school. Because she has always known exactly what it is she wants from life, she went on to Christina Martin School of Food and Wine, worked at the Italian

Jacqui’s health had deteriorated drastically; her health condition was attributed to “Backwards Asthma,” which resulted in her not breathing. After her heart failed, she was referred to a doctor in Cape Town, who established that Jacqui suffers from a blood disorder. In typical Jacqui style, “give it your all, or don’t bother,” it is a very rare disease, with only 12 other people in the country suffering from the same strain.

Restaurant, Villa de Este, and despite the

All of these circumstances lead Jacqui to the conclusion that

hard work and long hours that the industry

it was time for her to work for herself, in an environment where

demands, was still able to find time to live

she could share her passion and gastronomic knowledge while

life to the full!

continuing to explore culinary roads at her own pace.

From there, it was on to London working at La Genovese and learning the tricks of the trade. This was not easy and at the

The ideal vehicle to meet all these objectives has been GINJA, the Food Magazine, where Jacqui shares what has become her foundation in life, Food.

outset duties included two days a week of toilet cleaning, which fortunately did not last long.

When Jacqui returned to South Africa, she worked at the Royal Hotel until entering GINJA FOOD 111

COVER FEATURE

With Christmas approaching fast, Jacqui shares some of her favourite

festive recipes.

Festive apples

with a decadent caramel sauce • 1/2 cup sliced almonds, toasted • 1/4 cup sugar • 2 teaspoons butter, melted • 1/4 teaspoon vanilla extract • 1/8 teaspoon salt • Dash of ground nutmeg • 1 large egg white For the Apples • 4 red apples, cored • Cooking spray • 1 tablespoon sugar • 1/4 teaspoon ground cinnamon For the sauce • 1/2 cup sugar • 3 tablespoons water • 1/2 cup apple cider • 1 tablespoon brandy • 1 tablespoon Grand Marnier (orangeflavored liqueur) • 1 teaspoon butter • Dash of salt 1. Preheat oven to 350°.

2. To prepare filling, place almonds in a food processor; process until finely ground.

Combine ground almonds, sugar, and next 5 ingredients (through egg white), stirring until well combined.

3. To prepare apples, core, remove seeds, and carefully scoop out 1 tablespoon from each apple half to form a cup. Cut a thin slice off the rounded side of each apple half to make a flat surface; place apples cup-side up on a jelly-roll pan coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle generously over apples. Spoon about 1 tablespoon filling in cup of each apple half. Bake at 180°c for 40 minutes or until apples are golden and tender.

4. To prepare sauce, combine 1/2 cup 112 GINJA FOOD

sugar and 3 tablespoons water in a small saucepan. Cook over medium-high heat (do not stir) until mixture begins to brown; gently tilt pan and swirl to evenly brown mixture.

Reduce heat to low; slowly add cider, stirring constantly. Remove from heat; stir in remaining ingredients. Serve over apples.

Chefs Notes: When you caramelize the sugar, don’t stir or move the pan until the sugar begins to color. Cook until the mixture becomes a deep amber color. The caramel mixture will splatter when you add the cider; because of this, use a long-handled wooden spoon for stirring.

Chocolate Mocha

Cupcakes

For the cupcakes • 3⁄4 cup cake flour • 1 teaspoon baking powder • ¼ teaspoon baking soda • ¼ teaspoon salt • 3⁄4 cup sugar • 1⁄3 cup cocoa powder • 4 tablespoons butter, melted • 1⁄3 cup buttermilk • 1 large egg • 1 egg white • 2 teaspoons vanilla • 3 tablespoons strong coffee (or three tablespoons warm water mixed with 1 tablespoon instant coffee) For the frosting • 4 tbsp butter, softened • 2 tbsp warm water • 1 tbsp instant • 1 tsp vanilla • 3 cups powdered sugar a few pieces of good dark chocolate, melted ( I use Lindt 85% dark chocolate) 1. Preheat the oven to 180ºC and line a 12-cupcake pan with paper liners.

2. Whisk together all the dry ingredients (flour, baking powder, baking soda, salt, sugar, and cocoa) in a medium bowl.

3. Beat the egg and egg white gently with a fork, then stir in the buttermilk, vanilla, melted butter, and coffee. Pour into the dry ingredients and mix until most of the lumps are gone.

4. Divide evenly among the cupcake tins and bake for about 15 minutes, or until a toothpick inserted in the center of a

cupcake comes out clean.

5. Transfer the cupcakes to a wire rack to cool completely.

6. To make the frosting, dissolve the coffee in the warm water. Beat the butter, coffeewater, and vanilla in a stand mixer. Add the powdered sugar and beat until creamy and spreadable, adding a few drops of milk if too dry.

7. Pipe onto the cooled cupcakes.

To make the chocolate decorations: Put the melted chocolate in a piping bag with a small round tip and pipe designs onto parchment.

8. Transfer to the fridge for about 30 mintues to set, then place the decorations on the iced cupcakes.

Cherries in amaretto

Syrup

• 375ml (1 1⁄2 cups) water • 155g (3⁄4 cup) caster sugar • 7cm-strip orange rind • 1kg cherries, stems removed, pitted • 125ml (1⁄2 cup) amaretto liqueur • 4 whole star anise • 2 cinnamon sticks 1. Stir the water, sugar and orange rind in a saucepan over medium heat until the sugar dissolves. Bring to the boil. Add the cherries.

Reduce heat to medium. Simmer for 5 minutes.

2. Use a slotted spoon to divide the cherries between two 750ml (3-cup) capacity sterilised jars. Divide syrup, amaretto, star anise and cinnamon among jars. Top with water to cover. Set aside in a dark place for 3-4 weeks. Once opened, store in fridge for 4-6 weeks.

Cranberry and Walnut

turkey

• 1 x 3.5kg fresh or thawed frozen turkey • 500g soft butter • 35ml fresh thyme leaves • 1 grated garlic clove • 8 potatoes, peeled, halved • 1.5kg pumpkin, peeled, deseeded, cut into 5cm pieces • 2 tbs olive oil • Salt & freshly ground black pepper • 40g (1/4 cup) plain flour • 500ml (2 cups) chicken stock • Steamed green beans, to serve For the cranberry & walnut stuffing • 8 slices wholewheat bread • 100g (1 cup) walnut halves

COVER FEATURE

Cherries in amaretto

Syrup

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Cranberry and Walnut

turkey

114 GINJA FOOD

COVER FEATURE • 40g butter • 1 large brown onion, halved, finely chopped • 120g (3/4 cup) cranberries • 1 egg • 1 tbl fresh thyme leaves • 1 lemon zest • Salt & freshly ground black pepper 1. To make the cranberry & walnut stuffing, place the bread in a large shallow bowl or baking tray. Cover loosely with foil and set aside, turning occasionally, overnight or until bread is stale. Use a serrated knife to remove the crusts. Tear the bread into small pieces. Place bread pieces in the bowl of a food processor and process until coarsely chopped.

2. Preheat oven to 180°C. Spread the walnuts over a baking tray and cook for 5 minutes or until toasted . Remove from oven and set aside for 5 minutes to cool slightly.

Heat the butter in a medium frying pan over medium heat until foaming. Add the onion and cook, stirring, for 5 minutes or until onion softens. Remove from heat and set aside for 5 minutes to cool. Place the breadcrumbs, walnuts, onion, cranberries, egg and lemon zest, thyme leaves in a large bowl. Season with salt and pepper. Use your hands to mix until well combined.

3. Remove excess fat, giblets and neck from turkey cavity. Wipe turkey inside and out with paper towel. Mix the soft butter with the chopped fresh thyme leaves and grated garlic, salt and black pepper. Stuff the butter mixture carefully between the skin and white meat of the turkey ensuring a moist succulent finish.

4. Loosely fill upper and lower cavities with the stuffing. Tuck the wing tips and neck skin flap under the turkey. Seal the opening of the lower cavity by overlapping the edges together. Skewer with toothpicks through to the tail. Tie the legs together with white unwaxed kitchen string. Place turkey on a rack in a roasting pan. Cover with foil.

5. Roast in preheated oven for 2 hours.

Remove from oven. Remove foil and baste turkey with any pan juices. Place the potato and pumpkin in a separate roasting pan.

Drizzle with the oil and season with salt and pepper. Return the turkey to the oven with the potato and pumpkin. Cook, turning potato and pumpkin once during cooking, for 30 minutes or until the juices of the turkey run clear when the thickest part of the thigh is pierced with a skewer.

6. Remove turkey from oven. Transfer to a carving tray and cover loosely with foil. Set aside for 10 minutes to rest.

7. Meanwhile, to make the gravy, strain juices from the roasting pan into a heatproof jug. Return 60ml (1/4 cup) of pan juices to the roasting pan and heat over high heat.

Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add the stock and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base of the pan. Boil, uncovered, stirring occasionally, for 5 minutes or until the gravy reduces and thickens slightly. Strain the gravy into a warmed serving jug. Carve the turkey across the grain and serve with the gravy, roast potatoes, roast pumpkin and steamed beans.

Butternut

Hot and Spicy with Pomegranate Concentrate

• 750 g butternut • 2 tablespoons (30 ml) vegetable oil • 1 large onion, peeled and chopped • 1 red chilli, deseeded and chopped [or more, to taste] • a pinch of salt • 2 cloves garlic, peeled and crushed • 1 tablespoon (15 ml) harissa [or 2 tablespoons chermoula paste] • the 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.

Fig

Pavlova

• 2 large egg whites • 125g caster sugar • 1tsp vanilla essence • 100ml double cream • 1tbsp caster sugar • 6 ripe figs, quartered lengthways, to serve 1. Heat the oven to 120°C and line a baking tray with greaseproof paper. Place the egg whites and a pinch of salt in a clean, dry bowl. Beat with an electric whisk until soft peaks form, fold in the vanilla, then gradually add the caster sugar, beating well after each addition. Beat until the mixture is stiff and glossy.

2. Heap large dollops onto baking paper and shape into two circles with a spatula, leaving the centre slightly hollowed. Cook for 50 minutes, or until crisp on the outside, then turn off the oven and allow to cool with the door ajar.

3. To serve, whip the cream with the remaining caster sugar until soft peaks form.

Top each meringue with whipped cream and a generous amount of the quartered figs.

Roasted Chestnut and Honey

Ice-Cream

• 125g Tin Chestnuts drained • 250ml Milk • 600ml Pouring Cream • 1 Large pinch of Salt • 1 Vanilla Bean • 6 Eggs Yolks • 125ml Honey 1. Preheat the oven to 180ºC. 2. Drain the nuts, dry and grind to a coarse sandy paste, using a food processor or mortar and pestle. Now spread evenly over

GINJA FOOD 115

COVER FEATURE a shallow baking tray.

3. Toast in a hot oven for 5-10minutes, stirring occasionally, until deep golden brown.

4. Pour the milk, cream and salt into a small saucepan, then scrape in the seeds from the vanilla pod. Add toasted chestnuts and bring to a boil over moderate heat. Reduce to a simmer and cook for 30 minutes, stirring occasionally.

5. Have ready a fine-mesh strainer and a large bowl with a layer of ice-cubes in it to cool the custard mixture quickly. Meanwhile, whisk the egg yolks with honey then pour into the hot milk mixture.

6. Whisk briefly then return to a low heat and stir constantly with a wooden spoon. The custard must coat the back of your spoon.

VERY IMPORTANT - Do not let your custard boil and scramble.

7. Strain the custard back into the bowl, and sit over the ice to chill. when it is cold, you can either churn in an ice-cream machine, or place it in the freezer to set.

Chef’s Notes: Delightful served with tuilles and chilled sherry glass of Frangelico!

Apple and caramel with apple crisps

Parfait

For the cake • 2 1/2 cups all-purpose flour • 1 1/2 teaspoons bicarb • 1/2 teaspoon salt • 1/2 teaspoon cinnamon • 1/4 teaspoon ground cloves • 1/4 teaspoon ground allspice • 115g unsalted butter, softened • 1 cup packed dark brown sugar • 1 tablespoon molasses • 1 large egg, beaten • 1 cup buttermilk For the caramel sauce • 1 cup sugar • 1/4 cup water • 1 1/2 cups heavy cream • 1 teaspoon cinnamon For the apples • 115g unsalted butter • 8 large Granny Smith apples—peeled, cored and thinly sliced (12 cups) • 1/2 cup granulated sugar • 1/4 cup packed dark brown sugar • 1L chilled heavy cream 1. Preheat the oven to 180°C. Butter and flour

116 GINJA FOOD

a 12-by-17-inch rimmed baking sheet. In a medium bowl, whisk the flour with the bicarb, salt, cinnamon, cloves and allspice. In a large bowl, using an electric mixer, beat the softened butter with the brown sugar and molasses at medium speed until combined.

Add the egg and beat until blended, then add the dry ingredients in 3 batches, alternating with the buttermilk. Scrape the batter onto the prepared baking sheet and smooth the surface.

2. Bake the cake in the center of the oven for about 20 minutes, or until springy. Let cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.

3. In a medium saucepan, combine the sugar and water and cook over moderately high heat, stirring, until the sugar dissolves.

Cook without stirring until a deep amber caramel forms, 5 to 6 minutes. Remove from the heat and carefully add the cream.

Once the bubbling subsides, return the caramel to moderate heat and cook, stirring occasionally, until the sauce is slightly thickened, 5 to 6 minutes. Whisk in the cinnamon. Transfer the caramel to a heatproof jug.

4. In a large skillet, melt 4 tablespoons of the butter. Add half of the apples and cook over high heat, tossing occasionally, until lightly browned, about 4 minutes. Add half each of the granulated and brown sugars and cook, stirring occasionally, until the apples are caramelized and very tender, about 6 minutes. Transfer the apples to a plate, rinse out the pan and repeat with the remaining butter, apples and granulated and brown sugars.

5. In a large bowl, using an electric mixer, beat the cream until medium soft peaks form. Using a 2 1/2-inch biscuit cutter, stamp out 24 rounds of the cake. Spoon 1 tablespoon of caramel sauce into each of 12 large glasses. Add about 2 tablespoons of apples and 1/4 cup of whipped cream to each glass. Place a cake round in each glass. Repeat with the remaining ingredients, ending with whipped cream. Refrigerate for at least 30 minutes or overnight. Let stand at room temperature for 15 minutes; serve.

Note: To decorate top with a thin crispy apple chip Crispy Apple Chips 1 cup granulated sugar 3/4 cup + 2 tablespoons water 2 green apples, preferably a tart and crisp varietal such as Granny Smith

Equipment: • A small saucepan • A melon baller • A mandolin slicer • 1 to 2 sheet pans lined with silicone mats or parchment Note: Peeling the apples is optional, but unpeeled apple slices may curl up as it dries in the oven.

1. The suggested drying times below are for paper-thin semitransparent slices.

Instructions: 2. In a small saucepan, heat the water and sugar over low heat until the sugar is completely dissolved.

3. Cut the apples in half crosswise and core with a melon baller. Using a mandolin slicer, slice the apples crosswise into paper-thin rounds.

4. Drop the sliced apples in the syrup immediately and heat gently for about 2 minutes. Remove from the heat and let the sliced apples cool in the syrup, at least 30 minutes.

5. Preheat the oven to 80ºC. 6. Carefully remove the apple slices from the syrup and place gently on sheet pans lined with silicone mats or parchment. Dry in the 80ºC oven until crisp, at least 2 hours.

Christmas

Mince pies

For the fruit mince mix: • 1/4 cup melted butter • 1/3 cup brown sugar • 100 g raisins • 50 g sultanas • 50 g black currants • 50 g candied peel • 1 granny smith apple, peeled, cored and grated • 1/3 cup chopped glace cherries • 1/2 teaspoon cinnamon • 1/2 teaspoon mixed spice • 1/2 teaspoon nutmeg • 25 -50 ml brandy Combine all the ingredients above, cover with clingwrap and refrigerate till needed.

This will allow all the flavours to infuse.

For the Pastry • 500 ml cake flour, • 50 ml cornflour (Maziena) • 50 ml icing sugar • 175 g butter • 1 egg • 2 ml vanilla extract

COVER FEATURE

Fig

Pavlova

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Apple and caramel with apple crisps 118 GINJA FOOD

Parfait

1. Sift flour, cornflour, and icing sugar.

Rub in the butter.

2. Beat egg and vanilla together then add, mixing well.

3. Knead into a ball without over handling the pastry.

4. Roll out thinly on a floured board and cut into 3� rounds.

5. Place rounds in a patty pan, place a heaped teaspoon of filling in the middle of each pastry round and cover with second pastry round.

6. Press edges together with the prongs of a fork and prick each top twice.

7. Bake at 180ÂşC for 18-20 minutes or until pale gold.

8. Leave to cool slightly before removing to cooking rack.

9. Dust lightly with icing sugar.

Give in to the temptation! www.sweettemptations.co.za

FOOD TALK

C h r i s t m as D é c o r s e r v e d w i t h t as t e WITH D é c o r S TYLI S T BRI A N F U TTER

words: brian futter

i m a g e s : b y L i z e l l e at T h e P h o t o g r a p h i c J o u r n e y s t u d i o

First and foremost, Christmas is observed as the celebration of the birth of Jesus Christ. Many people choose to add to this celebration by giving gifts, a tradition that is believed to have been started by the giving of gifts

by The Three wise Men to baby Jesus. Another celebration of the day is the decorating of homes, sharing a meal and spending the day with family and loved ones.

Christmas is a truly special time of loving and giving and all and sundry are eager to fill their homes and businesses with that special festive ambience.

Fun is to be had by all with store hopping on the hunt for the perfect Christmas gifts, as well as selecting the ideal décor and trimmings to create the perfect setting for this special celebration.

Finding appropriate, yet exclusive décor to pair with the celebratory

spirit can be a challenging matter. To create your desired Christmas ambience, choices of table settings, crackers and décor need to be considered when ensuring a spectacular blend with wreaths and room trimmings.

Christmas décor in your home is part of the festive season tradition and can be a great way for family and friends to bond. So start with a checklist of what you have in the attic and then create a fresh and unique look by adding some new décor elements. Try adding some fairy lights and objects that glitter and sparkle to set a magical scene.

Once you have the basics such as a tree, wreath, swag or garland, then take some time to decide on the concept or look you are hoping to create.

Some of the options of décor

style would be Traditional, Sophisticated, Layered, Green or Monochromatic and the colour pallet choices are expansive.

One-colour décor schemes can also be very effective.

All it takes is some variations in tone and intensity of colour from light to deep and a smattering of dimension and depth through the addition of some varying sizes and textures.

Some beautiful colour parings would be, Green, Red & Gold; Red & White; Black and White; Tonal shades of Lime Green; Purple & Silver; Copper & Gold; Pink & Orange; Turquoise & Silver; Sage; All White.

So whether you are responsible for preparing the festive food, setting the festive scene or presenting a beautifully decorated festive table, let it inspire and celebrate the spirit of Christmas.

Contact Brian for all your styling,decor and merchandising requirements: brian@hotproductions.co.za www.hotproductions.co.za www.theartofchristmas.co.za 120 GINJA FOOD

FOOD TALK

The Art Of Christmas – situated at the Willowbridge Shopping Centre Tygervalley.

Brian colour pairs this table with splashes of gold and white as the main focus and breaks it with the green leaves of a protea flower.

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FOOD TALK

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FOOD TALK

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JUNIOR CHEF

what’s in your

christmas sock GINJA JUNIOR IDEAS

Have some festive fun with the kids, with this selection of recipes that can be made by the smallest of hands.

JUNIOR CHEF

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JUNIOR CHEF

Spiced & iced cookies

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JUNIOR CHEF

SPICED & ICED CHRISTMAS TREES FOR THE BISCUITS: • 100g butter, chopped • 175g dark muscovado sugar • 85g golden syrup • 350g plain flour, plus extra for dusting • 1 tbsp ground ginger • ¼ tsp ground cloves • 1 tsp ground cinnamon • 1 tsp bicarbonate of soda • 1 egg, beaten TO DECORATE • 300g sifted icing sugar • 16 lolly sticks or coffee stirrers • a few sweets • sugar, for sprinkling • pink (or any colour) tubes of writing icing 1. Gently melt the butter, muscovado sugar and

syrup in a large pan until the sugar dissolves. Mix the flour, spices and ½ tsp salt. Cool the butter mixture a little, then stir in the bicarb.

2. Immediately add half the spiced flour and beat

well. Add the egg and the rest of the spiced flour, then beat well again until the mixture comes together as a soft dough. Tip onto a sheet of foil, flatten to a large disc, then cool and chill until firm. Will freeze for up to 6 weeks.

3. Heat oven to 190ºC. Halve the dough and roll

out on a floured surface. Stamp out trees using a cutter about 10cm long and arrange, well spaced apart, on baking sheets. Bake for 12-15 mins until golden. Leave to harden, then lift onto a rack. Repeat with the remaining dough. Use the trimmings to stamp out 3-4cm stars, then bake for 9-10 mins.

4. To decorate, mix about 3 tbsp water into the icing sugar to make a thick icing. Use to sandwich two trees together with a lolly stick between them.

Use the rest of the icing to ice the trees and stars, adding sweets or sprinkling with the sugar. For a neater result, use the writing icing to make an outline of the tree before filling in with the icing.

Leave to set. Will keep in a tin for 3-4 days.

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JUNIOR CHEF

Snowball truffles

• 200ml double cream • 200g good-quality dark chocolate (at least 70% cocoa solids) • 200g desiccated coconut

1. Pour the cream into a saucepan and bring just up

to the boil. Chop the chocolate into small pieces and place in a large bowl. Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the fridge until the mixture is solid, about 2 hrs.

2. Scoop out teaspoons of the mixture and roll into

small walnut-size balls with your hands. Sprinkle the coconut onto a plate and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.

2. Beat the butter, sugar and vanilla in a medium

bowl using an electric mixer until light and fluffy.

3. Beat the eggs into the butter mixture one at

a time. Add half the sifted flours and half the buttermilk, and mix on low speed until just combined. Mix in the remaining flours and buttermilk.

4. Divide the mix evenly among the paper cases.

Reindeer cupcakes

• 175g butter • 165g caster sugar • ½ tsp natural vanilla extract • 2 eggs, at room temperature • 110g self-raising flour • 150g plain flour • 160ml buttermilk • 500g fondant icing coloured brown, 100g of it a paler brown • 50g fondant icing coloured red • 25g fondant icing coloured black • twigs or wire for the antlers and spaghetti for attaching the ears

1. Preheat oven to 180ºC. Line the holes of a 12-hole muffin tin with paper cases.

128 GINJA FOOD

Gently smooth the tops (this will help the cupcakes to rise evenly).

5. Bake for 25-30 mins or until lightly golden and

cooked when tested with a skewer. Allow to stand for 5 mins in the tin before transferring to a wire rack to cool.

6. To make the ganache, put the chocolate in a bowl, bring the cream to a simmer and pour it over the chocolate. Stir until smooth. Cool until firm.

7. Ice the cupcakes with ganache, then with brown

fondant icing. Use the rest of the colours for the ears, eye and nose. Attach ears to the head by pushing a 3cm piece of spaghetti a little way into the ear, then pushing the other end into the head.

See below to download more detailed instructions.

Remember to warn people that not every element of the decoration is edible!

JUNIOR CHEF

Snowball TRUFFLES

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JUNIOR CHEF

chocolate cake pops

• 1 chocolate cake (chocolate loaf cake works well) • 400g chocolate hazelnut spread, such as Nutella® TO DECORATE • coloured sugar christmas trees, stars and

ginger gingerbread men

2. Roll walnut-sized balls of the chocolate mixture

• 40g unsalted butter • 100g dark muscovado sugar • 3 tbsp golden syrup • 350g plain flour • 1 tsp bicarbonate of soda • 2 tsp ground ginger and 1 tsp ground cinnamon • pinch of cayenne pepper (optional) • 2 balls stem ginger from a jar, chopped

3. Meanwhile, melt the chocolate you are using for

TO DECORATE • 50g icing sugar • silver sugar balls

sprinkles etc.

1. Crumble the cake into a bowl. Mix in the chocolate hazelnut spread till combined. Cover and chill in the fridge for 20 minutes. using wet hands. Place on a baking tray. Chill in the freezer for 30 minutes. the coating. You can use milk, plain, white or flavoured chocolate, or a combination for different coloured pops. Melt in a double boiler or in the microwave, then set aside to cool slightly.

4. Remove the cake balls from the freezer. Using a

cake pop stick or skewer, make a hole halfway through each ball. (This will make it easier to stick in the cake pop sticks later.)

5. Dip a cake pop stick into the melted chocolate,

then stick it into a cake ball. Repeat with remaining cake pops, then freeze for 20 minutes.

6. Dip each cake pop into melted chocolate till evenly coated. Either place the cake pops directly onto a sheet of greaseproof paper to set, or stick the sticks upright into a colander or foam block so that the cake pops stay perfectly round.

7. Leave the cake pops plain, or decorate as desired.

8. Let the cake pops rest till set.

130 GINJA FOOD

1. Heat oven to 200ºC. Line 2 baking sheets with

baking parchment. Melt butter, sugar and syrup in a pan. Mix flour, soda, spices and a pinch of salt in a bowl. Stir in the butter mix and chopped ginger to make a stiff-ish dough.

2. Wait until cool enough to handle, then roll out

dough to about 5mm thick. Stamp out gingerbread men, re-rolling and pressing the trimmings back together and rolling again. Lift onto baking sheets.

Bake for 12 mins until golden. Cool 10 mins on the sheets, then lift onto cooling racks.

3. To decorate, mix icing sugar with a few drops of

water until thick and smooth. Spoon icing into a food bag, snip off the tiniest bit from one corner.

First squeeze around the entire outline of the gingerbread man, then squeeze eyes and buttons, and a tiny smile onto 1 man at a time. Stick on a silver balls for eyes and buttons. Repeat; leave to set. Will keep up to 1 week in an airtight tin. fondant icing.

JUNIOR CHEF

Ginger BREADMAN

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JUNIOR CHEF

3. Pick out the most intact flaked almonds and

gingerbread house

gently poke them into the roof sections, pointyend first, to look like roof tiles. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few mins to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.

For the gingerbread • 250g unsalted butter • 200g dark muscovado sugar • 7 tbsp golden syrup • 600g plain flour • 2 tsp bicarbonate of soda • 4 tsp ground ginger

4. Put the egg whites in a large bowl, sift in the icing

To decorate • 200g bag flaked almonds • 2 egg whites • 500g icing sugar, plus extra to dust • 125g pack mini chocolate fingers • generous selcetion sweets of your choice, choose

5. Once dry, remove the supports and fix the roof

your own colour theme • 1 mini chocolate roll or a dipped chocolate flake few edible silver ballsto make a stiff-ish dough.

1. Heat oven to 200C/fan 180C/gas 6. Melt the

butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water.

2. Cut out the template (see below to download).

Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of two £1 coins. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees, if you like.

132 GINJA FOOD

sugar, then stir to make a thick, smooth icing.

Spoon into a piping bag with a medium nozzle.

Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours. panels on. The angle is steep so you may need to hold these on firmly for a few mins until the icing starts to dry. Dry completely, ideally overnight. To decorate, pipe a little icing along the length of 20 mini chocolate fingers and stick these lengthways onto the side walls of the house. Use three, upright, for the door.

6. Using the icing, stick sweets around the door and

on the front of the house. To make the icicles, start with the nozzle at a 90-degree angle to the roof and squeeze out a pea-sized blob of icing. Keeping the pressure on, pull the nozzle down and then off – the icing will pull away, leaving a pointy trail.

Repeat all around the front of the house. Cut the chocolate mini roll or dipped Flake on an angle, then fix with icing to make a chimney. Pipe a little icing around the top. If you’ve made gingerbread trees, decorate these now, too, topping each with a silver ball, if using. Dust the roof with icing sugar for a snowy effect. Lay a winding path of sweets, and fix gingerbread trees around and about using blobs of icing. Your gingerbread house will be edible for about a week but will last a lot longer.

JUNIOR CHEF

Gingerbread HOUSE

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DINE OUT

The Greenhouse

Where you

must

DINE OUT

dine this year

SA’s top 10 restaurants shine at prestigious awards ceremony

Waves of excitement – and probably a few of shock – went through the restaurant and foodie community as the champions of the 2013 Eat Out DStv Food Network Restaurant Awards ¬were announced on 10 November at an elegant gala ceremony held at The Lookout at the V&A Waterfront in Cape Town. The awards celebrate South Africa’s talent and culinary distinction, culminating in 2013’s Top 10 Restaurants and the S. Pellegrino Chef of the Year.

The biggest news of the night was the announcement that much-lauded chef David Higgs of Five Hundred in Johannesburg was named the 2013 Eat Out S. Pellegrino Chef of the Year. The last time David received an Eat Out award was in 2010. Heading up the kitchen at Stellenbosch’s Rust en Vrede at the time, he walked away with the Chef of the Year, Restaurant of the Year and the Service Excellence awards. This year, David’s new Johannesburg restaurant, Five Hundred, landed an impressive second position on the highly contested Top 10 list.

For the second year in a row, South Africa’s Restaurant of the Year is The Test Kitchen in Cape Town.

This year also saw the introduction of two new accolades as part of the restaurant awards. The Rising Star Award, won by Vanessa Marx of Dear Me in Cape Town, recognises promising talent in the industry; and the Wine Service Award, won by Joakim Hansi Blackadder of Rust en Vrede in Stellenbosch, acknowledges the top sommelier in the country.

the list of 2013 winners: S. Pellegrino Chef of the Year David Higgs, Five Hundred Restaurant of the Year The Test Kitchen Top 10 Restaurants 2. Five Hundred 3. Rust en Vrede 4. The Greenhouse 5. Hartford House 6. Jordan Restaurant 7. Overture 8. Camphors at Vergelegen 9. The Tasting Room 10. Pierneef à La Motte Service Excellence Award Rust en Vrede Rising Star Vanessa Marx, Dear Me Wine Service Award Joakim Hansi Blackadder, Rust en Vrede Lannice Snyman Lifetime Achievement Award (in association with Paarl Media) Michael Olivier Best Asian Restaurant Kitima Best Italian Restaurant Burrata Jacobsdal Best Steakhouse Carne SA Best Country-Style Restaurant Towerbosch Best Bistro The Leopard Boschendal Style Award

The Pot Luck Club Woolworths TASTE Eat Out Bursary Amanda Manyatshe

Also revealed at the ceremony were the four anonymous South African-based judges, who worked alongside Eat Out editor and chief judge Abigail Donnelly to determine the winners: Garth Stroebel, Liam Tomlin and Andy Fenner (for the Top 10) and Jenny Morris (for the “Best of” winners).

Says Donnelly, “To work with these respected people was a huge honour. Their honesty and enthusiasm was a fantastic support during the judging process. With their input, we have a phenomenal new Top 10.”

Aileen Lamb, General Manager of Eat Out, echoes Donnelly’s sentiments, “Our new judging process has been a phenomenal success. For the first time in Eat Out’s history we have audited results and a completely transparent process. And yes, an amazing group of winners!”

Nick Thorogood, SVP Content & Marketing, Scripps EMEA says, “This is the third year that Food Network has aligned with Eat Out as the joint title sponsor of the Restaurant Awards, because the awards are vital in supporting and showcasing home-grown talent, local restaurants and the very best of South African cuisine. Congratulations to all of the nominees and winners tonight – we’re very proud to be a part of this prestigious foodie event.”

Coleen Goodman, Marketing & Communications Manager, DStv says, “We, as a business, pride ourselves on being part of such a phenomenal event, and we would like to congratulate the winners on raising the culinary bar to create memorable experiences for all foodies.” To find out more, visit www.eatout.co.za.

DINE OUT About Eat Out SA’s best guide to SA’s best food, Eat Out is one of South Africa’s most loved and respected food brands. What started as the country’s definitive restaurant guide fifteen years ago has evolved into a brand covering all aspects of food and operating on multiple media platforms.

The revamped magazine for 2014 includes the Eat Out 500, a power list of great restaurants across South Africa, as voted by a panel of food and restaurant industry experts. In addition to the restaurant reviews that readers have grown to rely on, the dynamic new format will also feature content on influential local foodies, gourmet zones, maps and South Africa’s favourite restaurant dishes.

One of the cornerstones of the brand, the annual Eat Out Restaurant Awards celebrate the South African restaurant industry.

Held on Sunday 10 November 2013, the ceremony will honour the country’s Top 10 Restaurants, Chef of the Year, and winners of a host of other categories. DStv and Food Network are the naming rights sponsors for the third year running.

At the centre of the brand is the website, www.eatout.co.za, which is supported by a weekly newsletter, iPhone application and social media, including Twitter (@Eat_Out), Facebook (www.facebook.com/EatOutMag) and Pinterest (pinterest.com/eatout).

The revamped Eat Out magazine, filled with professional reviews and curated content on South Africa’s top 500 restaurants in an allnew format, will go on sale on 25 November About Food Network Food Network delivers a fresh approach to food programming and celebrates everything that is bold, fun and entertaining about the genre. It is not your typical ‘how to’ cooking channel. The channel

is available 24/7 to all DStv Premium and Compact subscribers on Channel 175 and offers a combination of credible cooking, new culinary ideas and high-energy entertainment to inspire foodies and non-foodies alike. Packed with award-winning cooking and competition shows, Food Network is fast becoming the preferred lifestyle and entertainment brand on DStv. Foodnetworktv.com is the 24/7 companion to the TV channel. Find daily TV listings, episode guides, chefs’ biographies, recipes featured on air, blog posts and more. Recipes are organised by season, ingredient, chef, course, and cuisine to make meal planning easy.

Food Network UK’s sister brand Food Network is in 100 million US homes and is a top 10 television channel and www.foodnetwork.com is the leading food website in the US. Food Network is available in more than 100 countries across EMEA and Asia-Pacific.

About Scripps Networks International Scripps Networks International is the global development arm of Scripps Networks Interactive, Inc. (NYSE: SNI) and the media lifestyle leader across the food, home and travel categories. Scripps Networks International operates Food Network and Travel Channel in Asia, the United Kingdom, Europe, the Middle East and Africa (EMEA), as well as the Asian Food Channel in Asia and Fine Living Network across EMEA. Scripps’ international business also has a significant presence in Canada, which includes HGTV Canada, DIY Network Canada and Food Network Canada. The division’s global offices are headquartered in New York City and Knoxville, Tennessee, with regional offices in Europe, Asia and Latin America.

Scripps Networks Interactive is the leading developer of high-profile, lifestyle-oriented content for many media platforms

including television, digital, mobile and publishing. Our media portfolio of popular lifestyle brands – HGTV, DIY Network, Food Network, Cooking Channel, Travel Channel and Great American Country (GAC) – connect with viewers to provide relevant ideas, information and solutions every day, everywhere.

About MultiChoice MultiChoice started as the subscriber management arm of M-Net. Today it is the leading multi-channel digital satellite television operator across the African continent.

Its dynamic technology platform and varied bouquets of channels, built on a foundation of compelling premium entertainment, has seen MultiChoice grow its business to 3.7 million subscribers across South Africa. MultiChoice provides its DStv services to different market segments. The DStv bouquets cater for different lifestyles and pockets, from entry level to premium. DStv is also available as a niche service for the Indian and Portuguese communities. M-Net and SuperSport are part of the MultiChoice stable, which delivers premium channels and content to a growing number of subscribers. DStv Media Sales, DStv Mobile, MWEB, DStv Online, CommerceZone, SmartVillage and NMSCom also form part of the group.

MultiChoice is one of the outstanding examples of a pioneering South African company, owned by Naspers, an international player providing entertainment, technology and e-commerce services. MultiChoice’s involvement in South Africa goes beyond its core business. Through its corporate social investment, the company actively participates in social transformation and, through technology, enables individuals and communities to help themselves, ultimately leading to growth of the economy of the country.

Five Hundred

the test kitchen

RUST EN VREDE

HARTFORD HUSE THE TASTING ROOM

Camphors at Vergelegen

RUST EN VREDE

Di Burger, author of three other books on the Winelands, has just launched Celebrating Méthode Cap Classique.

With this book, she has truly captured the spirit Cap Classique - from its viticultural roots in Champagne, to early wine making in the Cape, the pioneers and modern day Cap Classique producers.

A great deal of research has gone into this vital ingredient of many a festival, celebration and party. Not only is the process meticulously explained, so too are the methods of production, the grape varietals used for sparkling wines, even the ideal glass for drinking cap classique. The shape of the bottles used for sparkling wines as well as the art and etiquette of storing and serving sparkling wines also did not escape Di’s attention.

The beautiful photographs are the work of Riehan Bakkes, known in the Winelands for his quality photographs.

Gill Fraenkel is the designer whose tasteful eye for detail enhances the lustre of the book’s golden product.

Together Di, Riehan and Gill have really done themselves proudwith their Celebrating Methode Cap Classique production!

GINJA is giving away 6 Di Burger autographed Celebrating Méthode Cap Classique Books. To enter, simply SMS “Cap” followed by your name to 45901.

T’s & C’s apply. SMS charged at R1.50

Clockwise from top: Nick Davies enjoying the late afternoon sun, and the best view in Franschhoek from his dining room at The Franschhoek Pass Winery, Bottom right: Terra Mare Restaurant in Paarl.

Photos by Riehan Bakkes 138 GINJA FOOD

GINJA is ay 6 giving aw hed Autograp books!