GINJA Food & Lifestyle Magazine Jun '13

GINJA June 2013 R29.99 incl.VAT www.ginjafood.com

thefoodmagazine

yummy baking

Bake to impress

gordon ramsay INSIDE! RECIPES

GOING ORGANIC

- Where to eat green - Grow an organic garden

GREEK FLAVOUR

Indulge in a god feast

•THE ULTIMATE EATING GUIDE • GOOD NUTRITION & CANCER •FOODS THAT HELP YOU SLEEP

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CONTENTS WINE

27/

70/The Robertson

ON THE COVER Baking Yummy

Small Hotel

A food & Wine Dining Experience

bake to impress and end off your dinner parties with unforgettable desserts!

76/Close Malverne BLUEBERRY CREAM CHEESE TART. CHOCOLATE BROWNIE WITH MINT-CREAM CHEESE FROSTING. WALNUT, CARAMEL AND CHOCOLATE GANACHE TARTELETTES. BRANDY SUGAR BASKETS. BLACKBERRY AND BLUEBERRY PIE. RED VELVET CUPCAKES. EASY LAYERED DESSERT.

NEWS

10/Back to Basics The growing trend towards a natural dining experience

HEALTH

14/Grow Your Vegies How to Go Green and Grow Your Own Vegetables

16/The Truth about Organics

understand the advantages and disadvantages of organic food.

18/Good Nutrition and Cancer

Good nutrition and food during cancer treatment 06 CONTENTS WWW.GINJAFOOD.COM

22/Foods to

Help you Snoozzze

healthy sleep-inducing foods

TRAVEL LOCAL

34/The Karoo

an ENCHANTING SLICE OF THE LARGEST ECOSYSTEM IN SOUTH AFRICA.

TRAVEL ABROAD

41/Greece

THE LAND OF THE GODS

52/The Greek Feast Delicious Mediterranean Dishes

EXOTIC INTERESTS

58/Pomegranates use them in unexpected ways

64/International Winter Soups

soups for the chilly season

New autumn twist for signature Ice Cream & Wine Pairings

80/Food & Wine Paring Guide

SIMPLE RULES TO GET STARTED PAIRING FOOD AND WINE.

DINE OUT

83/Restaurant

Listing THE ULTIMATE GUIDE TO DINING OUT

FOOD TALK

89/A Journey

through Africa

Ginja travels to vic falls safari lodge

92/Gordon Ramsay Untimate winter recipes

97/Exclusive Chef Nadia louw smith

98/THE SHOWCASE QUEEN VICTORIA HOTEL’S CHEFFING MASTERS

editors notes Ginja has certainly gained momentum as the second edition has hit the shelves! Each month Ginja will be travelling locally and across the globe to various destinations in search of new exciting foodie news, recipes and even documenting complete transformations in kitchens you don’t want to miss.

This month our journey took us far north to The Vic Falls Safari Lodge, tantalizing your taste buds whilst on an African Safari. We then moved across to the David Livingston Safari Lodge for a five star mouth-watering experience.

Editor: Jacqui Brown jacqui@ginjamedia.com 031 564 0613 071 612 0056 Marketing: Maggi van Rhyn maggi@ginjamedia.com 011 234 4816 083 661 4322 Designer: Kyle Mascia design@ginjamedia.com Printing: PAARL MEDIA DURBAN Mail us at: P O Box 20111 Durban North, 4016

www.ginjafood.com

08 EDITORS WWW.GINJAFOOD.COM

Much closer to home and in the hub of all that’s food in South Africa, Ginja will be interviewing Gordon Ramsay at the Food and Wine show in Cape Town.

This followed by dinner at the Test Kitchen, where Chef Luke Dale-Roberts will no doubt bring wow to the table with his innovative plating techniques and fresh produce. (An inspiration to all that’s food in South Africa, you don’t want to miss this in the 3rd edition).

If this palate teaser wasn’t enough, Ginja promises to bring you all the latest food trends, hottest gadgets and of course recipes that will bring out the chef in you!

We would also love to read your letters and share your recipes, so please feel free to send us an email or pop us a post card and each month a lucky reader stands to win an awesome prize.

Jacqui

Sharper than you think The Itamae Blade

The blade is folded 33 times to give 67 layers of VG-10 steel. The technique, widely known as Damascene, is also used to make Samurai swords. The folded steel does not make the blade heavy; the good balance and light weight blades combine to make the knives exceptional for chefs.

The handles of these kitchen knives are made from a blend of linen and resin,

known as Micarta, and the blade of the knife continues in Damascus steel to the end of the handle. The blades contain a mixture of steel and other elements including carbon which maintain the sharpness of the blade. Preferably use a sharpening steel before and after use to keep your Itamae knife in perfect condition.

For sales contact Ginja Food T: 031 564 0613 | C:071 612 056 | F: 031 564 5538 www.ginjafood.com

back to basics

There’s a growing trend towards a dining experience that is natural, organic and healthy – back to the grassroots if you must – and it’s changing the way we eat.

J

uxtaposed to lavish restaurants, decadent dining and excessive spending is a new breed of eating that is taking South Africa back to the heart of fresh food. Organic, vegetarian, vegan and farm fresh are all buzzwords that are cropping up more and more often as we take increasing note of what it is that we are putting into bodies. A range of food outlets are facilitating this trend, ensuring that when it comes to food we’re eating only the best.

For Doris Nadler it was the urgent demand for vegan food in Durban that lead to the opening of Earthmother Organic Café in 2008. She explains that they had an interesting upbringing – a vegetarian mother who had a keen

Gingko

10 NEWS WWW.GINJAFOOD.COM

Words tammy sutherns

interest in nutrition and eating for wellness and a father who enjoyed champagne, caviar, fine wines and decadent cakes. “When we first opened our Café, we hoped to achieve a synthesis of these to paradigms: the idea that is possible to live and eat joyfully, without compromising our health or the health of the environment.”

It is this idea, that food can still be enjoyed while remaining ethical and healthy, that lead to the opening of Gingko in Johannesburg. Owner Catherine Speedie says, “I consider food a gift that is given by those who make it and those who eat it, mostly because it has an almost alchemical way of facilitating social bonding and a sense of wellbeing, and that is a very rewarding endeavour.” Gingko’s

menu includes organic, free range and locally grown produce as much as possible with goods produced by small independent farmers or manufacturers with flavours from all over the world. “Our vision has been to create an environment where you can eat ‘consciously’ without sacrificing flavour.”

The demand for restaurant offerings like Earthmother Organic Café and Gingko are rooted in the increasing awareness of health. Catherine says, “The level of lifestyle related diseases, which is largely founded in diet, is epidemic in some instances. Going back to nature is about going back to a time and a mindset when food came from the earth and not from clever corporate food technologists using chemicals and high tech science to create

stuff that appears as food, but in fact is the most further thing from it most of the time.”

For Earthmother Organic Café, the response in Durban has been so positive that they have recently opened a second café and retail store in Hillcrest. Doris explains that people are often inspired by the idea that they are able to eat well, so much so that the café also offers courses in food preparation.

“Once people have a better idea of what to do with fresh raw food, life changes. It’s a little like learning a new language.” With a strong Mediterranean influence, Earthmother Organic Café offers fresh salads, wraps, baguettes and pasta along with fresh juices and super food smoothies bursting with taste and healthy goodness.

Gingko’s Organic Chocolate biscuit dessert

11 NEWS WWW.GINJAFOOD.COM

Earthmother Organic

This natural and more holistic approach to dining can take on some quirky formats. For best friends Dany Krynauw and Danielle Strydom going back to basics has taken the form of Down To Earth Farm Feasts. Inspired by a Californian project called ‘Outstanding in the field’, the goal is to reconnect people to the origins of the food that we eat as well as to realise the importance of the quality of produce and support individuals and organisations.

Their mobile kitchen allows those throughout Gauteng to experience dining in unconventional spaces like greenhouses, strawberry patches or community gardens.

Since Down To Earth Farm Feasts

was launched a few months ago, Dany says they have realised to what extent people are searching for a more back to nature approach to dining. “The problem is that you don’t know what you don’t know and as soon as you understand the value of eating quality produce, you will never want to go back to your old ways of eating.” She adds that there is a misconception that organic or more natural ways of eating are more expensive and suggests getting produce directly from the farmer.

While Dany says that they don’t consider themselves food experts, they love eating wholesome food and that has been the passion and the drive behind the venture. “Not

Dear Me

only do you get to sit down and eat original recipes and amazing quality produce from the land that you are surrounded by, but you are overwhelmed by nature in magical settings while doing this.” A long table is set and the partners have found that those who sit down as strangers, leave as friends.

Interesting wines and beer on tap from local micro breweries add to the vibe.

Beautiful, natural and wholesome food offerings are emerging around the country, allowing foodies an opportunity to indulge in the most delicious and healthy meals.

Catherine says that we are looking for an experience like this because it’s a largely unmet need as it is

often difficult to trust that the food we eat out is natural and good for us. What’s more is that our society is looking for more natural and healthy ways to live. Catherine says, “At a deeper level, I think that increasingly people are looking for authenticity and a way to connect with the natural in every aspect of their lives. We need grounding, realness and simplicity and eating simple, natural, real food delivers on that.”

As South African restaurants and cafes jump on the organic and natural bandwagon, it becomes easier to connect with a simpler and more healthy time. The best part? It can do no harm. G

Healthy and Organic spots around the country: Crush, Western Cape Shop no. 8, St. George’s Mall, + 27 (0) 21 422 55 33, www.crush.co.za Dear Me, Western Cape (award winning restaurant) 165 Long Market Street, +27(0)21 422 4920, www.dearme.co.za Earthmother Organic, KwaZulu-Natal 106 Bulwer Road, Glenwood, +27 (0) 31 202 1527, 1 Fraser Rd, Hillcrest, +27 (0) 317681885, www.earthmother.co.za Fresh Earth Food Store, Gauteng 103 Komatie Road, Emmarentia, +27 (0) 11 646 4404, www.freshearth.co.za Gingko, Gauteng 61 Dundalk Avenue, Parkview, +27 (0) 11 486 3361, www.gingko.co.za The Greenside Café, Gauteng 34 Gleneagles Road, Greenside, +27 (0) 11 646 3444, www.thegreensidecafe.co.za 12 HEALTH WWW.GINJAFOOD.COM

GROW YOUR VEGIES How to Go Green and Grow Your Own Vegetables Words JACQUI BROWN

Since a lot of fake organic goods are being introduced to the market, many individuals have developed interest on growing their own vegetables through an organic vegetable garden.

In starting an organic vegetable garden, important factors must be considered. It is not as easy to protect plants without pesticides and insecticides but if you will be able to do so, it will be to your great advantage. The following are simple tips on how you can develop an organic vegetable garden of your own.

14 HEALTH WWW.GINJAFOOD.COM

establish

Determine the vegetables you want It will be useless for you to grow vegetables which you do not want in your garden.

In determining the vegetable that you will grow, make sure that it is something which you really want and need. Another important consideration is to make sure that the vegetables you choose are less resistant to plant diseases. You have to choose less-resistant vegetables since you will not be using pesticides and other chemicals. Upon purchasing the seeds, you will see the resistance rate of the plant you will be growing.

analysis

Check out the immediate environment In order for a vegetable to grow, it needs three basic things which include nutrients from the soil, sunlight and water. Always make sure that the sites where you will be planting your vegetables have soil with high nutrition.

Organic plants survive through the nutrients they get from the soil so you need to make sure that the soil is fertile.

You can have your soil tested by a professional if you need to.

protect

Another important thing to remember is the sun exposure. The plant needs sunlight but not excessive sunlight. Make sure that the area where you plan to grow plants can be reached by sunlight.

Adequate water is also needed for the plants to absorb the nutrients from the soil. You should not make an organic vegetable garden in an area where there is no water.

Protect your plantsat all times Since you will not rely on pesticides, you need to protect your plants at all times. Remove weeds around the plants regularly since these weeds compete with the plants for the nutrients found in the soil. You should also keep your organic vegetable garden clean at all times. In order to increase protection, you can add manure from plant-eating animals such as horses and sheep. These can act as fertilizers for your organic garden.

TIMing

Plant during the best season Farmers usually follow a certain season when planting.

During the planting season, the risk of developing diseases can be decreased.

Hence, the rate of success will increase. You should always remember to start your organic vegetable garden during the best season which is usually the start of spring.

Choosing to go organic is a very wise decision. All you have to do is to make sure that your organic vegetables will grow healthy by following these tips. G 15 HEALTH WWW.GINJAFOOD.COM

THE TRUTH ABOUT O R G A N I C FOOD

If you are having plans of going for organic, you must understand the advantages and disadvantages of organic food.

Words JACQUI BROWN

Based on statistical surveys, many individuals choose organic foods due to several reasons.

Organic foods are those which are produced from organic or natural farming. They are grown without the use of pesticides and other materials which contain synthetic materials such as chemicals. Organic farming became very popular in the 1940’s.

It was initiated as a part of the green movement which is aimed at promoting global health.

16 HEALTH WWW.GINJAFOOD.COM

Advantages of organic food

There are many experts who suggest the use of organic foods due to its many benefits. The advantages of organic foods include the following: Superior taste Compared to non-organic foods, organic foods are known to have finer taste and quality. Organic foods are juicier and more flavorful.

This is because these foods grow and develop based on the original design of nature.

High-nutrient content Organic foods are also known to contain greater amounts of vitamins and minerals since their absorption of these nutrients from the soil are not hindered by chemicals from pesticides and insecticides.

According to laboratory results, certified organic foods are very nutritious.

Pro-environment Eating organic foods also

promote environmental health. Many chemicals used in pesticides and other products can cause damages not only to the plants but even to the air and soil. These may lead to soil pollution and environmental damage.

Chemical free Since organic foods grow without being exposed to high amounts of chemicals, you can be sure that you are eating foods which are free from toxic compounds.

Chemicals can cause certain problems to the human body. In order to prevent these conditions, it is best to consume foods with no chemicals.

Health of farmers Chemicals in pesticides can be inhaled by humans and may cause negative effects especially to the cells of the respiratory tract. Farmers who plant organic foods can maintain better health when they do not use pesticides.

No pesticide expenses Farmers who grow organic foods use natural fertilizers in cultivating their plants.

They no longer need to spend on pesticides and insecticides since all they need for their plants are present in their immediate environment.

Disadvantages of Organic food Although they are highly beneficial, organic foods have certain disadvantages.

These include the following:

Expensive Even though farmers spend less in growing organic foods, end consumers purchase them in higher prices because farmers spend more effort in growing these foods. Compared to non-organic foods, organic foods have higher prices.

Not easily grown It is not as easy to grow organic foods. This is because they are not

protected from pests with the use of pesticides.

Hence, the demand of consumers for organic foods is not usually met by suppliers.

Fake products Due to the popularity of organic foods, many products which claim to be organic have invaded the market. These fake products are not grown through organic farming but are sold in much higher prices only because they were labeled as organic foods. You should be very careful when purchasing organic foods, buy from a trusted market or supplier.

It is up to you to choose organic foods or not.

However, now that you know the advantages and disadvantages of organic food, you should know whether the disadvantages outweigh the advantages.

Eat wisely and be healthy! G

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G o o d N utriti o n

Words American Cancer Society

an d C ancer 18 HEALTH WWW.GINJAFOOD.COM

he nutrient needs of people with cancer vary from person to person.

Your doctor, nurses, and a registered dietician can help you identify your nutrition goals and plan ways to help you meet them. Eating well while you are being treated for cancer can help you: - Feel better - Keep up your strength and energy - Keep up your weight and your body’s store of nutrients - Tolerate treatment-related side effects - Lower your risk of infection - Heal and recover faster Eating well means eating a variety of foods that will give you the nutrients you need to protect your health while fighting cancer.

These nutrients include protein, carbohydrates, fat, water, vitamins, and minerals.

Nutrients 1. Proteins

Proteins are one of the 3 major nutrients that supply calories to the body (the other 2 are fats and carbohydrates). The protein we eat may be broken into smaller units and be used to build or repair muscle, bones, skin, and blood. The energy produced by proteins is 4 calories per gram. (There are about 28 grams in an ounce, so a gram is a very small amount.)

We need protein for growth, to repair body tissue, and to keep our immune systems healthy. When your body doesn’t get enough protein, it takes longer to recover from illness and you have lower resistance to infection. People with cancer often need more protein than usual. After surgery, chemotherapy, or radiation therapy, extra protein is

usually needed to heal tissues and to help fight infection.

Good sources of protein include lean meat, fish, poultry, dairy products, nuts, dried beans, peas and lentils, and soy foods.

2. Fats

Fats are another one of the 3 nutrients that supply calories to the body (the other 2 are proteins and carbohydrates). The energy produced by fat is 9 calories per gram.

Fats play an important role in nutrition. Fats and oils are made of fatty acids and serve as a rich source of energy for the body. The body breaks down fats and uses them to store energy, insulate body tissues, and transport some types of vitamins through the blood. Fats also play an important role in food preparation by enhancing food flavor, making baked products tender, and conducting heat during cooking.

You may have heard that some fats are better for you than others.

When considering the effects of fats on your heart and cholesterol level, choose unsaturated fats (monounsaturated and polyunsaturated): - Monounsaturated fats are found mainly in vegetable oils like canola, olive, and peanut oils. They are liquid at room temperature.

- Polyunsaturated fats are found mainly in vegetable oils like safflower, sunflower, corn, flaxseed, and canola oils. They are also the main fats found in seafood. They are liquid or soft at room temperature.

- polyunsaturated fatty acids, like linoleic acid and alpha-linolenic acid, are called essential fatty acids, because the body cannot

make them. Essential fatty acids must come from foods we choose. They are needed to build cells and make hormones.

- Saturated fats (or saturated fatty acids) are mainly found in animal sources like meat and poultry, whole or reduced-fat milk, and butter. Some vegetable oils like coconut, palm kernel oil, and palm oil are saturated. Saturated fats are usually solid at room temperature.

- Trans fatty acids are formed when vegetable oils are processed intomargarine or shortening. Sources of trans fats include snack foods and baked goods made with partially hydrogenated vegetable oil or vegetable shortening. Trans fats also are found naturally in some animal products, like dairy products.

3. Carbohydrates

Carbohydrates are the last of the 3 nutrients that supply calories to the body (the other 2 are fats and proteins). Carbohydrates are the body’s major source of energy. A gram of carbohydrates produces 4 calories.

Carbohydrates give the body the fuel it needs for physical activity and proper organ function. The best sources of carbohydrates -- fruits, vegetables, and whole grains -also supply needed vitamins and minerals, fiber, and phytonutrients to the body’s cells.

Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (for example, cracked, crushed, rolled, extruded, lightly pearled and/or cooked), the food product should give you about the same rich balance of nutrients that are found in the original grain seed. Whole-grain types include

wheat, oats, corn, and rye along with lesser-known grains like barley, spelt, groats, wheat berries, millet, and flaxseed. Whole grains are found in cereals, breads, flours, and crackers and some whole grains can be used as side dishes or part of an entree. Find whole grains by checking the package label for the words “whole” or “wholegrain.” Phrases like “stoned wheat,” “cracked wheat,” and “wheat flour” don’t guarantee the presence of whole grain Fiber is the part of plant foods that the body cannot digest. Fiber helps to move food waste out of the body quickly.

Phytonutrients are plant compounds like carotenoids, limonoids, and phytosterols that are thought to have health-protecting qualities.

Other sources of carbohydrates include bread, potatoes, rice, spaghetti, pasta, cereals, dried beans, corn, peas, and beans.

Sweets (desserts, candy, and drinks with sugar) can supply carbohydrates, but provide very little in the way of vitamins, minerals, or phytonutrients. They add to your calorie count without giving you many other nutrients.

4. Water

Water and liquids or fluids are vital to our health. All body cells need water to function. If you do not take in enough fluids or if you lose fluids through vomiting or diarrhea, you may become dehydrated. The fluids and minerals that help keep your body working can become dangerously out of balance. You do get some water from the foods you eat, but a person should drink about eight 8 glasses of liquid each day to be sure that all the body cells get the fluid they need.

19 HEALTH WWW.GINJAFOOD.COM

Wild blueberries and small red beans (dried) are ranked the top foods with the most antioxidants

5. Vitamins and minerals

Vitamins are key nutrients, like vitamins A, C, and E, that the body needs in small amounts to grow and stay strong. Most can be found naturally in foods. They are also sold as supplements in pill and liquid form. Minerals are nutrients needed in small amounts by the body to help it function properly and stay strong. Examples are iron, calcium, potassium, and sodium.

Vitamins and minerals are needed for normal growth and development.

They also allow the body to use the energy (calories) found in foods.

A person who eats a balanced diet with enough calories and protein usually gets plenty of vitamins and minerals. But it can be hard to eat a balanced diet when you are being treated for cancer, especially if you have treatment side effects that last for a long time. In this case, your doctor or dietitian may suggest a daily multivitamin and mineral supplement.

If you are thinking of taking a vitamin or supplement, be sure to discuss this with your doctor first.

Some people with cancer take large amounts of vitamins, minerals, and other dietary supplements to try and boost their immune system or even destroy cancer cells. But some of these substances can be harmful,

20 HEALTH WWW.GINJAFOOD.COM

A tablespoon of paprika contains 3691IU (74% DV) for vitamin A.

especially when taken in large doses. In fact, large doses of some vitamins and minerals may make chemotherapy and radiation therapy less effective.

During treatment, it may be best to choose a supplement with no more than the Daily Value (DV) for all nutrients and one without iron, unless your doctor thinks you need iron. Again, discuss this with your doctor first.

6. Antioxidants

Antioxidants include substances like vitamins A, C, and E; selenium; and some enzymes that absorb and attach to free radicals, preventing them from attacking normal cells.

(Free radicals are highly reactive oxygen-free compounds created as by-products of the body’s normal processes. They can damage important cell proteins and enzymes and can even cause DNA changes that can cause cancer.)

If you want to take in more antioxidants, health experts recommend eating a variety of fruits and vegetables, which are good sources of antioxidants. Taking large doses of antioxidant supplements is usually not recommended while getting chemotherapy and radiation therapy. Talk with your doctor to find out the best time to take antioxidant supplements.

Antioxidants include substances like vitamins A, C, and E; selenium; and some enzymes that absorb and attach to free radicals, preventing them from attacking normal cells.

7. Herbs

Herbs have been used to treat disease for hundreds of years, with mixed results. Today, herbs are found in many products, like pills, liquid extracts, teas, and ointments. Many of these products are harmless and safe to use, but others can cause severe and harmful side effects. Some may even interfere with proven cancer treatments, including chemotherapy, radiation therapy, and recovery from surgery. If you are interested in using products containing herbs, talk about it with your doctor or nurse first.

Safety considerations: Many people believe that if they find a pill or supplement in stores, it is safe and it works. The Food and Drug Administration (FDA) put out new rules in 2007 to help ensure that supplements contain what their labels claim they do, but the supplement’s safety and its effect on the body are not addressed by any FDA rules. The FDA does not require manufacturers of these products to print possible side effects on their labels. And the FDA cannot pull a dietary supplement or herbal product from the market unless it can prove that the product is unsafe.

Tell your health care team about any herbal products and supplements you are using or are thinking about using. Bring the bottle(s) of the supplement to your doctor to talk about the dose and to be sure that the ingredients do not interfere with your health or cancer treatments.

Some other safety tips:

1. Ask your doctor or nurses for reliable information on dietary supplements.

2. Check the product labels for both the quantity and concentration of active ingredients contained in each product.

3. Stop taking the product and call your doctor right away if you have side effects, like wheezing, itching, numbness, or tingling in your limbs.

Exercise and diet effective in prevention and treatment

The World Cancer Research Fund confirmed in its October 2007 report that 40 percent of cancers could be avoided with a more adequate diet and a bit more physical activity. G

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FOODS TO HELP YOU SNOOZZZE

Sometimes sleep just doesn't come easy, no matter how exhausted your brain and body may feel.

If you are one of the many people who don't feel comfortable taking prescription sleeping aids and want a more natural alternative to help with getting to sleep, one of the easiest things you can do is change your eating habits. By eliminating foods that can keep you awake and snacking on healthy sleep-inducing foods, you can get those much needed nightly zzzs.

Words Jennifer Weatherhead

Eliminate these foods and get your beauty sleep Even though you crave that double shot mocha and chocolate chip scone every day during the dreaded afternoon lull, you’re setting yourself up for a night without sound sleep.

“Caffeine and sugar-laden foods can override your natural biorhythms,” explains Esther B. Horn a registered dietitian and holistic nutritionist in New York City and founder of EatDrinkandbeGorgeous.com. “This is great if you want to actually pull an all-nighter, but in most cases can hinder a good night’s sleep.”

The amount of time it takes for your body to clear out the caffeine can vary from person to person. Some people may take up to 24 hours and therefore should only have one cup of coffee or tea in the morning. Others can handle an espresso after dinner and still be able to sleep.

“It really depends on the individual and how their liver handles caffeine,” says Horn.

A sugar crash isn’t the way to get to sleep either.

“Sugar will temporarily make you feel more awake, and then you’ll crash and burn within the hour,” explains Horn. “Then, to compound the issue, you can wake up a few hours later from hypoglycemia.”

Foods that can help you sleep EASY Certain foods are conducive to sound slumber.

Include more of these healthy foods in your diet for a good night’s slumber.

22 HEALTH WWW.GINJAFOOD.COM

1. Turkey “Turkey is rich in the amino acid tryptophan which helps promote a restful, deep sleep.

Tryptophan itself doesn’t make you sleepy,” says Horn. It helps the brain make serotonin, a neurotransmitter that is necessary for sleep and relaxation, and melatonin, a neurohormone that has recently become popular as a supplemental sleep aid.

2. Mashed Potatoes Despite being maligned by the low-carb movement, potatoes rank low on the Glycemic Index, a ranking of carbohydrates and their effect on blood glucose levels. Sweet potatoes and potatoes are a root vegetables that won’t spike your blood sugar too high and can even help eliminate acids that block tryptophan. Make mashed potatoes with low-fat milk or buttermilk for a healthy sleep-inducing meal.

Ingredients

Turkey Cottage Pie with Cauliflower Mash Serves: 6 4 potatoes, cut into chunks 1 ⁄2 cauliflower, separated into florets 475ml chicken stock salt and ground black pepper to taste 1 tablespoon olive oil 1 onion, chopped 3 carrots, grated 680g minced turkey 225g frozen garden peas 2 tablespoons Worcestershire sauce

1. Place the potatoes and cauliflower into a pan, then pour in the chicken stock. Add water to nearly cover the vegetables; bring to the boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 125ml of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1⁄2 of the cooking liquid, and pulse until the cauliflower is thoroughly pureed.

Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid.

2. Preheat oven to 200 C / Gas 6. Lightly grease a 20x30cm baking dish.

3. Heat the olive oil in a large frying pan over medium heat, and cook the onion and carrots until the onion is translucent, about 5 minutes; stir in the turkey mince, and cook until no longer pink, breaking it up into small chunks as it cooks.

Stir in peas and Worcestershire sauce, then cook until the mince has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the cauliflower mash, and spread with a fork, leaving little peaks and swirls in the topping.

4. Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the grill, and grill the pie until the mash has browned, about 10 more minutes.

together can turn you into a bit of a gassy lassie,” says Horn. “Do not try this out if you’re in a new relationship!”

3. Bananas

A yummy warming milk and honey drink for cold winter nights.

Serves: 1 500ml full fat or semi-skimmed milk 1 teaspoon ground cinnamon 2 to 3 generous squirts of runny honey 1 ⁄4 teaspoon grated nutmeg

Bananas are a natural sleeping aid in that they contain melatonin and tryptophan (which converts to serotonin) to help you fall asleep.

“Melatonin is a hormone that signals the brain that it’s time for the body to shut down for the night,” explains Horn. Plus, these creamyfleshed fruits also contain magnesium, which is a known muscle relaxer to help you ease away physical tension and stress.

4. Milk Mothers have been giving kids warm milk before bed for years. “Warm milk is another rich source of tryptophan, which is soothing and will help your body relax,” says Horn. Be warned, however, “The combination of turkey and milk

WARMING MILK AND HONEY DRINK

1. Gently warm the milk on a low heat stirring constantly. Add the honey and spices and slowly turn up the heat .Warm until desired temperature and pour into a mug.

5. Oatmeal Oatmeal not only warms your belly, it’s full of fiber, which can make you feel satisfied before heading to bed. A steamy bowl of cooked oats

is also a good source of melatonin. Drizzle your bowl of oatmeal with warm milk for an extra dose of sleep-inducing nutrition.

If all else fails, you can take mineral supplements that will help ease you to sleep without the negative side effects of prescription sleeping aids.

Horn recommends these supplements as a natural way to get your Z’s: • Calcium 500mg-800mg • Magnesium 400mg • Inositol 2000mg “Or taking an Epsom salt bath before bed is another wonderful source of magnesium -- some of which gets absorbed via the skin,” says Horn.

“Dump two cups of salts into a warm bath and soak for 15 minutes. Gorgeous you!”

Changing your diet, taking supplements and soaking in a bath are easy and natural ways to ensure you get the sleep you need. G 23 HEALTH WWW.GINJAFOOD.COM

yummy baking

bake to impress and end off your dinner parties with unforgettable desserts!

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Blueberry Cream Cheese Tart

Prep: 30 mins | Cook: 20 mins | Extra time: 1 hour, chilling | Serves: 24 This is a delicious blueberry tart recipe which yields not one, but two heavenly tarts. One cake never goes far enough for me, so I always make two of them at a time. You can use fresh or frozen blueberries. It’s best to use a tin with a removable bottom.

Shortcrust pastry: • 315g plain flour • 1 teaspoon salt • 170g cold butter, cut into cubes • ice-cold water Filling: • 225g cream cheese • 2 teaspoons vanilla extract • 2 tablespoons cream • 125ml water • 6 tablespoons cornflour • 300g sugar • 900g blueberries • 1 pinch of salt • 2 tablespoons lemon juice • 30g butter 1. Mix the flour and salt. Process together with the butter in a food processor adding as much ice water a tablespoon at a time until the dough all sticks together and all the flour is collected from the sides of the container.

2. Cut the dough into two equal-sized pieces. Roll pieces between two layers of greaseproof paper into circles to fit a 23cm diameter tin plus its edges.

Place in the fridge for 15 minutes to chill.

3. Preheat the oven to 230 C / Gas 8.

4. Line two 23cm tart tins each with one sheet of pastry, going up the edges. Prick bottoms with a fork, then cover with aluminium foil and dried beans. Blind bake in the preheated oven for 10 minutes. Reduce the oven temperature to 180 C / Gas 4 and bake for a further 10 minutes. Remove from the oven, discard foil and beans, and allow to cool completely before filling.

5. With an electric mixer, mix the cream cheese with the vanilla and the cream into a creamy mixutre. Spread evenly over the cooled pastry cases.

6. Mix a couple of tablespoons of the 125ml water with the cornflour until smooth.

7. Place half of the blueberries into a heavy saucepan with the remaining water, sugar and salt and bring to the boil. Stir in the cornflour and continue to boil, stirring constantly, until the mixture is thick and clear.

8. Remove blueberries from the hob. Stir in the lemon juice and butter until the butter has melted completely. Add the remaining berries and immediately and carefully pour over the pastry cases, smoothing out if necessary. Leave for at least hour to set. Store in the fridge and remove 30 minutes before serving.

Chocolate Brownie with Mint-Cream Cheese Frosting Prep: 10 mins | Cook: 30 mins | Extra time: 4 hours, chilling | Serves: 8 This cake is ultra-dreamy. It’s creamy, minty and full of chocolatey goodness. A chocolate brownie is topped with a frosting made with cream cheese, marshmallow creme, cream and after dinner mints.

• 370g brownie mix • 1 tablespoon hot water • 225g cream cheese, softened • 1 (215g) jar marshmallow creme, such as marshmallow fluff • 175g after dinner mints, such as After Eight mints • 1 tablespoon instant coffee powder • 250ml whipping cream, whipped 1. Prepare brownie mix according to package instructions and bake in a greased 23cm round cake tin. Set aside to cool.

2. In a large bowl, dissolve the coffee powder in the water. Add the cream cheese and beat with an electric mixer until smooth.

Blend in marshmallow creme.

3. Melt mints by placing them in a microwave-safe bowl and heat at high for 1 1/2 to 2 minutes; stir until smooth. Or place mints in small saucepan and stir over low heat until melted.

4. Stir melted mints into the cream cheese mixture. Fold in the whipped cream and spread on the cooled brownie. Loosely cover, place into the refrigerator and chill for several hours before serving.

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Walnut, caramel and chocolate ganache tartelettes Prep: 1 hour | Cook: 20 mins | Extra time: 1 hour, chilling | serves: 6-8 DECADENT INDIVIDUAL CARAMEL AND CHOCLOATE PIES. MAKE several small pies instead of one big, so every person can have a pie of their own.

Flaky pie crust with walnuts (Add 1-2 tablespoon of granulated sugar for a sweeter dough!): • 1 cup all purpose flour • 1⁄2 cups ground walnuts • 125g butter •1 egg yolk • 2 tablespoon cold water 1. Mix flour and diced butter until everything comes together. Add the yolk and water and knead until you have a smooth dough.

Wrap the dough in plastic wrap and put in fridge for at least 30 minutes.

2. Preheat the oven to 200°C and position rack in the center. Lightly grease the pans. Roll out the cold dough (about 3 mm thick) on a slightly floured surface. Cut out rounds that are bigger than your pans. Transfer the dough to the pans and make holes in it with a fork. Line the dough with a piece of parchment paper which you fill with dry beans or rice. Bake for about 10-12 minutes until the edges are golden brown. Remove the parchment paper and rice/beans and bake for another 5 minutes. Unused baked crusts can be stored in the fridge for a few days.

Caramel sauce : • 1 cup sugar • 125g butter • 150 ml heavy cream 3. Carefully heat the sugar in a saucepan withput stirring. Once the sugar starts melting and becomes a lovely amber brown color, swirl a few times.

Remove from heat and swirl until all the sugar has melted. Heat the cream in another saucepan.

4. Add the diced butter to the sugar. Be very careful so you don’t get caramel on yourself, it is HOT! Once the butter is added, it will start to curdle a bit, but just keep stirring and it will come together. Put the saucepan back on the heat.

5. Add the cream, a little at a time. Be careful, it will spit and spatter! Let the caramel boil for a couple minutes and then remove the pan from the heat. Let cool and then pour your lovely caramel into clean jars. Store in the fridge.

Chocolate ganache: • 100 ml heavy cream • 100g chocolate 70% (chips or chopped) 6. Place the chocolate in a heat proof bowl. Heat the cream in a saucepan until almost boiling. Pour the cream over the chocolate.

Let stand for a minute before stirring. Whisk until the ganache is smooth.

7. Pour 2 tablespoons of caramel in every tartelette. Put them in the fridge for about 20 minutes. Pour ganache over the caramel until you almost reach the top. Refrigerate for an hour before serving.

Brandy Sugar Baskets

Prep: 45 mins | Cook: 15 mins | Extra time: 30 mins, cooling | Serves: 12 Sugar and golden syrup are combined with flour and ginger then baked and shaped over small bowls.

Fill these sugar baskets with fruit and cream for an elegant dessert.

• 60g plain flour • 1 teaspoon ground ginger • 50g butter • 5 tablespoons caster sugar • 5 tablespoons golden syrup • 1⁄2 teaspoon grated lemon zest 1. Preheat oven to 180 C / Gas 4. Generously grease baking trays. Butter the undersides of five small bowls or ramekins.

2. Sift together flour and ginger.

3. In a small saucepan over medium heat, combine butter, sugar and syrup and cook until butter is melted. Allow to cool.

4. Stir flour mixture and lemon zest into syrup. Drop by spoonfuls onto prepared trays, well spaced apart, as the mixture will spread.

5. Bake 10 to 15 minutes in preheated oven, until golden. Remove from oven and let cool 1 minute. Gently lift the sugar rounds off the tray and bend it over a bowl to shape. Remove baskets when cool and allow to set fully before filling.

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Blackberry and blueberry pie

Prep: 20 mins | Cook: 25 mins | Extra time: 30 mins, chilling | Serves: 8 The berries release alot of juice making it of the most moist and delicious pies around.

For the shortcrust pastry: • 150g cold salted butter, cut into cubes • 275g plain flour • 30g icing sugar • 1 large egg, beaten • 1⁄2 tablespoon water • For the filling: • 250g blackberries • 250g blueberries • 120g brown sugar • Beaten egg or milk, to glaze 1. To make the pastry use your fingers to rub the cold butter, flour and icing sugar together. Add the beaten egg and 1⁄2 tablespoon water and use your fingers to form the dough into a ball. Cover with greaseproof paper and place in the fridge for at least 30 minutes.

2. Preheat your oven to 180ºC. Lightly grease a 23cm/9 inch pie dish.

3. Slice the dough in half and roll out the bottom of the pie on a lightly floured surface. Try not to overwork the pastry 4. Mix the brown sugar into the berries and pour onto the pastry case.

5. Roll out the second half of the pastry on a lightly floured surface and place on top of the fruit.

Cut away any excess pastry and crimp the edges with your thumb to seal. Brush all over the top with lightly beaten egg.

Prick a few holes over the surface and bake for 20-25 minutes, or until golden brown. If there are left over berries use them for a decorative topping

Red velvet cupcakes

Prep: 30 mins | Cook: 20 mins | Serves: 20 These are mini versions of the classic American red velvet cake. Perfect for bake sales, birthdays, Christmas cupcakes or even for a wedding.

• 120g butter • 300g caster sugar • 2 eggs • 250ml buttermilk • 2 tablespoons red food colouring • 1 teaspoon vanilla extract • 1 1⁄2 teaspoons bicarbonate of soda • 1 tablespoon vinegar • 250g plain flour • 5 tablespoons best quality cocoa powder • 1 teaspoon salt 1. Preheat oven to 180ºC / Gas mark 4. Grease two 12 cup muffin tins or line with 20 paper cases.

2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food colouring and vanilla. Stir in the bicarb and vinegar. Combine the flour, cocoa powder and salt; stir into the mixture just until blended. Spoon the mixture into the prepared tin, dividing evenly.

3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin set over a wire rack.

When cool, arrange the cupcakes on a serving platter and ice with desired frosting.

Easy Layered Dessert

Prep: 20 mins | Cook: 5 mins | Serves: 5 Cooked apples, crunchy biscuit crumbs, toffee sauce and whipped cream are layered in a glass for an easy dessert or sweet snack.

• 250ml single cream • a drop vanilla extract (optional) • 1 tablespoon sugar (optional) • 300g apple compote or chunky apple sauce • 15 digestives or gingernuts, crushed • 7 tablespoons toffee sauce or ready made caramel 1. Whip the cream until stiff, add the vanilla and sugar (if using).

2. Spoon some biscuit crumbs in to the bottom of each glass or serving dish. Top with a layer of whipped cream then a layer of apple, then the toffee sauce.

3. Refrigerate for at least 2 hours. Serve chilled. with some extra crushed biscuits on top.

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Peace and quiet at last

Words NATALIE WOOD

Veer seaward off the N1 between Cape Town and Johannesburg near Beaufort West and you will discover an enchanting slice of the largest ecosystem in South Africa.

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The Karoo is one of the world’s most unique arid zones. This vast and unforgiving landscape is home to a fascinating assortment of life, all having adapted to survive in these harsh conditions.

Your first taste of the rugged beauty that awaits you on this expedition is that of Meiringspoort, a pass created on the floor of a gorge through the mountain range which takes you on a 25km waltz between sunlight and shade as you wind your way between the colourful towering cliff faces, and cross over 30 bridges before popping out at the other end. A stop off at the waterfall viewpoint increases you chances of spotting some of the

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birds and small fauna that call it home.

On a hillside at the southern end of the pass is a wonderful little gem of a town called De Rust, which has grown in leaps and bounds becoming a place of respite for many.

Between 1875 and 1914 De Rust enjoyed its hey-day as the epicentre of the Ostrich feather boom.

Originally a village of weekend homes for the local farmers which sprouted around the Dutch Reformed church allowing the locals to socialise and worship over the weekends, it was a prosperous and busy community.

Once the global popularity of the feathers waned, however, the town’s fortunes went with it and this Victorian settlement became victim to a declining population.

About 20 years ago those who had remained faithful to the town (creating for themselves an Eden) realised that the influx of tourists into South Africa yielded an opportunity to get De Rust back on the map, so the entire community pulled together to create a delightful nook which catered for visitors. Their efforts were not wasted, De Rust has now become popular with local and international visitors alike.

The village is an excellent base from which to pursue the Klein Karoo and the people that call De Rust home, are warm and genuine (they live in Eden after all!) with many of them having stopped off just to have a look-see themselves, and being spellbound by the magic that whips through these parts, ended up setting up home here.

Magnificently conserved Victorian

buildings and windmills are sprinkled all over town, with a number of buildings still occupied as homes! The gift shop showcases local art and craft that belie their small town heritage and are often dispatched to distant shores. Coffee shops and top class restaurants with a choice of excellent accommodation makes De Rust a special place that offers you quaint , with class.

To experience the icy cold winter of the Karoo is something that you may not at first consider fun, but they have ways and means of dealing with the cold in these parts, and they are all fun with a capital F! A decadent meal of succulent Karoo Lamb prepared by one of our countries cooking masters (Christina Martin of the famed Christina Martin cookery school

in Durban) followed by a lazy evening in the company of a locally produced Mohair blanket under which to cozy up as the fire crackles in the grate, and a sample from the (thoughtfully placed) bottle of Port in your elegant room makes it a very enticing idea indeed!

Just because you are in a small town, does not necessarily mean early to bed around here! To the Bushmen who once roamed these parts, the night skies of the Karoo were spiritual, they spoke of being “children of the stars”. In nearby Prince Albert they offer celestial tours with expert guides for a magical experience. The curve of the sky seems close to the touch and the flickering sparkles of the millions of stars and galaxies which can be viewed with the naked eye are spellbinding. It is a moving experience, one that certainly

makes you feel at one with the stars.

If you need some “space” then this is where you will find it. The Karoo with its wide open plains is the home of peace and tranquillity.

Here is a place to unwind, relax and recharge your batteries while exploring and indulging in some unique activities.

Towards late afternoon, the brightness of the open spaces softens making way for the pastel pink and blues of dusk which erupt into blaze of burnt orange and glowing red on the horizon….

A glass of that port in hand with that spectacle unfolding? I cannot imagine a better way to end off a day. G

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the karoo special Roast Lamb in Red Wine 1 roast lamb – with or without the bone. Work on approximately 200g per person when buying.

1 onion, roughly chopped 1 tomato, roughly chopped 2 tsp chopped garlic 3-4 sprigs of fresh rosemary Half bottle good red wine Salt and pepper 2 sheets tinfoil (each enough to cover the dish of the pot) Good heavy ovenproof dish/pot with a lid

Method

1. Pre-heat oven to 120ºC 2. Place lamb in the dish and scatter over the onion, tomato and rosemary. Make a couple of small incisions in the lamb and stuff with the garlic and pour over the red wine as well as a generous sprinkle of salt (1 tsp) and freshly ground black pepper (2 tsp)

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3. Cover the dish with two layers of tinfoil and put the lid on. Place in the oven and cook for about 3 hours at 120C 4. Remove after 3 hours to check if you need to add in a little water or stock for extra liquid Remove from oven and leave to rest for 10 minutes with lid still on after 3 hours and then carve and serve immediately on pre-warmed plates.

Served with Roasted Potato Add a mixture of chopped butternut, red onion, potato, sweet potato, 1 stick of rosemary, salt and pepper and half tsp garlic.

Make into a ‘parcel’ by wrapping the vegetables in two layers of tinfoil.

Cook for the last hour on the coals or in the oven with the lamb or until a knife slices through the butternut easily.

Grilled Ostrich Steak with Lemon and Sage crust 500 g Klein Karoo Ostrich Steak 25 g melted butter 50 g Fresh bread crumbs Zest of 2 lemons 30ml sage leave, finely chopped 15ml lemon juice Salt and freshly ground black pepper to taste

Method

1. Take fresh bread crumbs and add all the ingredients, except the melted butter and mix well.

2. Add melted butter and mix to bind breadcrumbs (mixture should be moist but crumbly) 3. Prepare steaks until cooked to your liking Pat crust onto steaks in an even layer of approx.

5mm .

5. Preheat grill element and grill until crust is golden brown.

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GREECE land of the gods

A journey to the home of mythology is one that will delight at least one, but probably all of your travel whims and fantasies. Eros (the GOD of Love) binds your heart to this place from the moment you arrive, leaving you forever wanting to return for more.

Words NATALIE WOOD

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LEFT: Athens Acropolis ABOVE, FROM LEFT: 1.Ruins in Plaka area. 2. Acropolis seen from the old Plaka Center in Athens. 3. The Strofi Athenian Restaurant

In

every corner of this culture saturated paradise are traces of history from the Prehistoric; Archaic; Classical; Hellenistic; Medieval and Byzantine periods where passing civilizations and religions left their imprint, and which today, is blended with the every-day Greece and forms part of its progressive culture.

Located in South-Eastern Europe at the meeting point of three continents – Europe, Asia and Africa it is washed by the Ionian Sea to the West; the Mediterranean Sea to the South and the Aegean Sea to the East, offering an unparalleled phenomenon on the European continent.

Greece is a playground in which to indulge adventurous; cultural or religious wants. The peninsular mainland, its largest geographic feature, is separated from the Peloponnese Peninsula by the canal of the Corinth Isthmus.

The (approximately 6 000) Greek Islands and Islets sprinkled throughout the Ionian,

Mediterranean and Aegean seas are highly sought after by all walks for their unique offerings.

There is a direct link between religion as a cultural phenomenon and tourism. Religion in terms of tourism is based on a clear cultural foundation of tradition. Locals and foreign visitors alike, are stunned by Greece’s countless majestic churches; metochia (monastery grounds and gardens); sacred places of pilgrimage and religious sites, all of which inspire awe.

In the capital city of Athens, a walk through the old neighbourhoods reveals the co-existence of the different era’s where old mansions; luxurious department stores; small intimate shops; upmarket restaurants and traditional taverns are all found side-by-side. Each of them have a pride of place here!

At the core of this sprawling metropolis, the world-famous ruin of The Parthenon is grandly displayed upon its hilltop perch, The Acropolis.

Visiting the ruins up close is one thing, however, if you make your way to Plaka, the charming historical centre of Athens for a stroll and dinner at one of the many taverns lining the cobbled streets, an enchanting evening awaits as you dine to the backdrop of this illuminated icon.

Where to eat in Athens

Strofi Athenian Restaurant The locals love it, so this is how you know that the food served here meets the standard.

The Greeks are very particular! It is the rooftop terrace will win you over with THAT view of the Parthenon!

What to eat

Start with some mezés, like a tangy taramosalata (fish roe dip) or velvety tzatziki, which perfectly complements the thinly sliced fried zucchini. For the main course, choose roast lamb with hilopites (thin egg noodles cut into small squares) or the kid goat prepared with gruyere cheese and tomato.

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RIGHT: Coast of Mykonos town ABOVE, FROM LEFT: 1. The historical city of Thessaloniki. 2. The White Tower 3. Mikri Volvi, lake, Thessaloniki region

Modern trains along an excellent network link the major towns and cities of the mainland. Take your pick of high-speed to get there fast or scenic for a more leisurely amble through a magnificent countryside peppered with olive groves and farmlands.

Justifiably considered an open-air museum of Byzantine art, spending time in the city of Thessaloniki is a relaxed and informal way to immerse yourself in bygone times. It is is host to numerous Byzantine monuments such as the magnificent 15th Century White Tower which is a hallmark of the city, but here too you can visit a late 13th century bathhouse; traditional markets such as the Modiano, housed in a building dating back to 1922 and the Lazarist Monastery built in 1886 which is now used as a cultural venue.

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Where to eat in Thessaloniki

7 Thalasses Restaurant This may be the best seafood restaurant in Thessaloniki—it’s definitely the most creative. The breezily decorated 7 Thalasses (“7 Seas”) uses light blue and grey hues to good effect, playing them off the room’s exposed chrome accents and light-wood tables and chairs. The cooking here maintains the delicate flavours of its ingredients, but it also manages to add a modern twist to its dishes.

What to eat

An old favourite, and the signature dish at 7 Thalasses, is Mithopilafo (mussels with rice).

Leaving the mainland you have many choices in mode of transport to your island (or islands!) of choice.

Fuelled by its thousand year old marine tradition, the sea is favoured by most as it offers a spectacular introduction to the islands. Hydrofoil, ferry and private yacht allow for the kind of entrance your heart desires.

There are alternatives for those that prefer it… 25 state domestic airports mean that commercial flights do operate to a number of islands, whilst many of the islands accommodate a heliport!

Images of cosmopolitan Mykonos are an iconic representation of Greece…the shocking pink bougainvillea clambering over whitewashed houses, which in contrast are adorned with azure blue doors and shutters all neatly presented in its frame of sapphire blue.

In contrast to other Cycladic capitals, Hóra is not

built in the shape of an amphitheatre but instead spreads out over a wide area via a network of narrow marbled streets. It is one of the best examples of Cycladic architecture and a spellbinding attraction for visitors.

Glamour meets simplicity on this island that caters for everyone. From celebrities - to college students - to young families… the vibrant waterfront is a hub for nightlife of every kind.

The star of the show here is without a doubt the famous pelican Pétros. Beloved by the locals and a local treasure, he loves to pose for photographs so be sure to get a snap with him for your fridge!

Alefkántra or “Little Venice”, an 18th century district, is one of the more scenic corners of the island. It is dominated by grand, captains’ mansions with their colourful balconies perched

over the sea. Relax at a waterfront café and admire the view of the quaint windmills standing imposingly on the hillside above.

afternoon exploring the tiny archaeological gem of Delos, a sacred island in ancient times.

Mykonos is known as the “Island of the Winds” and offers many secluded beaches which (rumour has it) offers the best environment for surfers, windsurfers and sailors. Perhaps you would like to explore the undersea wonders of Poseidon…. there are many well organised diving centres willing to take you on an underwater extravaganza. Exploring the island and nearby islets on a Caicque (row boat of Turkish origins) is a relaxing olde-worlde way to get close to those out-of-the-way beaches and stop off for snorkelling and fishing at your own pace.

1800 Owner, architect, and restaurateur John Zagelidis has lovingly restored a magnificent old captain’s house with original colours and furnishings and added a superlative roof terrace. This offers a vista framed by spectacular church cupolas, perfect for taking in the famous sunset on hot summer nights.

Take a picnic basket filled with local delights on a short boat trip from Mykonos and spend an

Where to eat in Mykonos

What to eat

Pepper flavoured kopanistí, a soft cheese seasoned with pepper, is the island’s gastronomic trademark. Try it as a topping on a round rusk spread with grated tomato, a favourite local mezés (appetiser).

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Considered to be the most romantic getaway in Greece, the precious gem of the Aegean Sea, Santorini, is perched above exquisitely clear waters on the rim of a volcano (deemed active, but it last erupted in 1950!). Rather than being a single island, Santorini consists of a group of islands clustered in a half-moon shape around the flooded volcanic crater.

Coming into port at Fira, the picturesque capital of the island, you are met by an arid mountainside rising up 500m from the Caldera, with the whitewashed town forming a crown. Be daring… the zig-zag path from the port up to town is accessible either by walking, or by donkey, and intermittent stops to admire the view along the way will provide motivation to get you to the top. (A

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cable car is available if you are not up to it though!)

Arriving into town, a myriad of narrow alley ways and paths brimming with little souvenir shops and taverns have plenty on offer, and when you are finally ready for a little down-time, seat yourself at one of the hilltop restaurants and get comfortable.

Practically in your lap is a 19km vista stretching across the Caldera, and paired with your favourite tipple in hand it is the best reward for your labours in getting to the top. As evening descends... the twinkling lights of the towns making up this extraordinary archipelago create that perfect romantic setting so famed around these parts.

Where to eat in Santorini

Archipelagos restaurant The restaurant’s privileged location, at the centre

of Fira and right across the volcano, has made it known all around the world. Here, you can enjoy your meal on one of the restaurant’s verandas that are literally hanging over the Caldera Gulf, viewing the volcano.

What to eat

Grilled octopus dripping with olive oil and tomato pancakes with tzatziki

Drink

The viticultural pride of the island is the sweet and strong Vinsanto (Italian: “holy wine”), a sweet, dark amber-orange, unctuous dessert wine that has achieved worldwide fame. It possesses the standard Assyrtiko aromas of citrus and minerals, layered with overtones of nuts, raisins, figs, honey and tea.

BELOW : Oia sunset, Santorini TOP LEFT : Church Cupolas of Oia town on Santorini island BOTTOM LEFT, FROM LEFT : 1. Donkey awaits arriving visitors at port Fira to trek them up the mountain 2. Port Fria 3. Santorini Steps Amid Whitewashed Buildings

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Other notable Islands:

Visit Crete for the impressive White Mountains; its famous National Park and legendary caves.

The Old Town on the Island of Rhodes is one of the largest medieval towns in Europe which showcases 24 centuries of history. Also see Rodini Park, a paradise of peacocks, streams and paths amongst Oleander bushes and Cypresses.

In the beautifully preserved old town of Corfu (a UNESCO world heritage site) you find Spianáda, the largest square in the Balkans. It is adorned with remarkable 19th-century French architecture. Watch cricket games, or attend musical concerts which are organised throughout the year. Achilleion is a fairy palace built among cypresses and myrtles by the Empress Elisabeth of Austria who wished to escape from the Austrian court. G

ROW ONE (CRETE): 1. One of the many beautiful beaches on the island 2. Matala caves 3. Agia Galini harbour ROW TWO : 1. Old city in mediteranean sea, Lindos, Rhodes 2. View on St. Paul’s bay, Rhodes 3. Cape Drastis at sunset, Corfu LEFT: Island Canal d’Amour, Corfu

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Very Important Person?... Now You Are

w w w. a n g e l g a b r i e l . c o. z a

MY BIG

FAT

GREEK FEAST Words NATALIE WOOD

Greek cuisine is a Mediterranean cuisine, sharing numerous characteristics with other cuisines of the region. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork.

Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry. We have selected the most popular dishes so that you can bring this divine paradise into your kitchen.

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Greek Dolmandes Melt-in-your-mouth vine parcels of seasoned rice served cold. Pop an entire one in your mouth and relish the taste as the vine leaf bursts at that first bite, and releases the delicious flavours from within.

A little tricky sounding, but worth every bite, so do give it try yourself Ingredients 50 vine leaves – approx. 10cm diameter (best vine leaves to use are the tender ones that are first to come out in spring) 2 large onions grated ½ kg risotto rice 1 bunch chopped fennel 5 fresh mint leaves chopped Juice from 2 medium lemons 2 cups extra virgin olive oil Salt and pepper Method 1.Wash the leaves in cold water.

Place them in a large pan of boiling water for no longer than a minute – just to soften them. Remove the protruding edge of the central stem from each leaf.

2. Place the leaves individually flat in a shallow oven dish and allow to cool.

3. In a shallow pan, gently fry the onions in 3 tablespoons of oil. Add the remaining ingredients and stir the mixture just the once before removing from the heat.

4. Place 1 level teaspoon of the mixture in the centre of each leaf and fold the leaf to make a small rectangular package.

5. Spread 5 vine leaves at the bottom of a shallow pan and place the dolmades next to each other in the pan with the folded side underneath.

6. When you have completed one layer, make another layer of dolmades on top of them and then finally a third layer. Add the rest of the olive oil as well as 1 cup of water.

7. Place any remaining leaves across the top of the layers and then place a heavy plate on top to cover most of the surface.

8. Put the lid on the pan, bring to the boil and simmer for 30 minutes or until there is only oil and no water.

Remove the plate and add the lemon juice. You may now remove the dolmades from the pan and serve.

dolmades

Greek Style Grilled Calamari

This recipe is proof that calamari doesn’t have to be deep fried to be tasty. I came up with it after having the grilled calamari at my favorite Greek restaurant Ingredients: 450g of calamari, tentacles and body (most fishmongers already sell it cut up and divided into these two parts) 2 teaspoons of olive oil 1 ⁄2 to 1 teaspoon of dried oregano 1 ⁄4 teaspoon paprika (optional) 1 tablespoon of lemon juice salt and pepper, to taste Method: 1. Warm a large non-stick grill pan over medium heat.

2. In a bowl, toss together all of the ingredients with the squid.

3. Grill the squid until done. About 45 seconds to one minute per side.

Take care not to overcook or the dish will be chewy.

4. Squeeze with extra lemon juice, if desired.

MARIDES

In Greece, Marides is a delicious meal made from the smallest catch of fish, lightly floured and seasoned and deep fried.

The Greeks will eat them whole, they are so small, you won’t have any problem with the bones.

Ingredients 1kg whitebait 120g plain flour

⁄2 – 1 tsp paprika freshly ground salt and black pepper vegetable oil lemon wedges, to serve 1

Method: 1. Place the flour, paprika and freshly ground salt and pepper in a plastic sandwich bag. Shake to mix.

2. Add the whitebait to the bag in batches.

3. Close the bag and shake until the fish is individually coated in the flour mix.

4. Place the whitebait on a plate and repeat with all the fish. Either use a deep fat fryer or a deep frying pan and fill with enough oil for the fish to be submerged in the oil.Heat the oil.

5. Fry the whitebait in batches for a couple of minutes, until the fish is crispy and golden.

6. Drain on absorbent paper towels to remove any excess oil and serve straight away whilst hot with the lemon wedges.

MINI MOUSSAKA

Greek moussaka made in individual dishes with lamb mince, tomato, oregano and a hit of cinnamon layered with aubergine slices and baked with a fluffy topping.

Prepare ahead - best eaten on the day. Nice served with a mixed salad and fries.

Ingredients: 50 vine leaves – approx. 10cm 10 aubergine slices, 0.5cm thick salt and pepper to taste drizzle of olive oil 1 onion, sliced into 1/2 rings 1 clove garlic, crushed 250g lamb mince 1 tablespoon tomato puree 50ml red wine 1/2 teaspoon dried oregano 1 large pinch cinnamon 35g butter 40g plain flour 300ml milk 1 large handful grated cheese 1 pinch nutmeg 1 pinch cayenne 1 egg Method: Lay the aubergine slices in a colander in the sink, sprinkle generously with salt. Place a clean tea towel on top followed by a heavy weight. Leave for 30 minutes.

2. Meanwhile, heat some olive oil in a fry pan. Gently cook the onion until softened, about 10 minutes. Add the garlic, cook for another couple of minutes, and then add the lamb mince.

3. Brown well, stirring with a wooden spoon to break up any lumps. Add the tomato puree, wine, salt, pepper, oregano and cinnamon. Bring slightly to the boil then turn down to a simmer and cook for 25 minutes.

4. Make the topping: In a saucepan

melt the butter over low heat. Add the flour and stir rigorously until a smooth paste is obtained. Gradually add the milk (you may need to add more than 300ml depending on the flour). Be careful not to get any lumps. You want the sauce to resemble custard. Remove from the heat and add the cheese, nutmeg, cayenne, salt and pepper. Cool.

5. Rinse the aubergine slices and pat dry with kitchen roll. Heat a frying pan generously with olive oil (aubergines do tend to soak up oil). Pan fry the slices, turning occasionally over medium heat for 12 minutes until

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they have taken on a light golden colour. Drain on absorbent paper.

6. Whisk the egg and then whisk into the topping.

7. Assemble the moussaka: Place an aubergine slice on the bottom of each ramekin and top with lamb mixture. Repeat layers until all used.

Top each with the topping.

8. Place on a baking tray and bake in a preheated oven 190º C 45 minutes to 1 hour.

Chicken Souvlaki with Tzatziki Sauce

Chicken Souvlaki features the fresh-tasting combination of lemon juice, garlic, and olive oil that is so prevalent in Greek cuisine.

Serve it alongside a Greek salad of chunked tomatoes, cucumber, red onion, and feta cheese. Tzatziki is a traditional Greek yogurtbased sauce flavored with lemon, garlic, and crisp cucumbers.

Ingredients Souvlaki: 3 tablespoons fresh lemon juice 1 ⁄2 teaspoons chopped fresh or 1⁄2 teaspoon dried oregano 2 teaspoons olive oil 1 ⁄2 teaspoon salt 4 garlic cloves, minced 226g pound skinless, boneless chicken breast, cut into 1-inch pieces 1 medium zucchini, quartered lengthwise cut into (1⁄2-inch-thick) 1

slices Tzatziki Sauce:

1 ⁄2 cup cucumber, peeled, seeded, and shredded 1 ⁄2 cup plain low-fat yogurt 1 tablespoon lemon juice

⁄4 teaspoon salt 1 garlic clove, minced For the Salad: 2 tablespoons olive oil 6 small tomatoes, cut into wedges 2 small red onions, sliced thin 1 medium cucumber, seeded and sliced into thin half moons 3 ⁄4 cups pitted kalamata olives 170g crumbled feta 1 ⁄4 cup chopped parsley 6 pitas (ready made) 1

1. In medium bowl, whisk lemon juice, vinegar, olive oil, oregano, salt, and black pepper. Place chicken cubes in a separate medium bowl. Mix in grated garlic and 7 tablespoons of dressing. Toss chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, tossing occasionally. Set remaining dressing aside for salad.

2. While chicken marinates, make the tzatziki sauce: Place cubed cucumbers in strainer set over bowl.

Toss with 1⁄2 teaspoon salt and let sit to drain, about 30 minutes. Gently pat cucumbers dry with paper towel, place in small bowl, and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.

3. Skewer chicken pieces on 8 to 12 skewers. Discard used marinade.

Heat grill or grill pan over medium-

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high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned and internal temperature registers 70°C on instant read thermometer, turning

Method 1. Preheat the oven to 180ºC In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt and pepper.

evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.

2. Once combined, add potatoes to bowl and coat thoroughly with mixture. Transfer the potatoes to a large roasting tin.

4. Just before serving, prepare the salad: Whisk olive oil into reserved chicken marinade. Add tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper.

5. Serve skewers with salad, pita, and tzatziki sauce. Remove chicken from skewers to stuff into pitas with sauce and salad.

Greek Orange Roast Lamb

in Greece, roast meat (lamb, beef, chicken) and potatoes is ubiquitous throughout the year. south africans tend to use lemon in their roasts but the greeks do it differently.

Instead of the usual lemon juice, they add the juice of one orange.

Ingredients 1 half leg of lamb 10 to 12 medium-sized potatoes, peeled and cut into 5cm pieces 5 cloves garlic 4 tablespoons dark french mustard juice of one large orange 1 tablespoon oregano 3 tablespoons olive oil salt and pepper (to taste)

3. Next, cut 2cm deep slits into the lamb, and stuff the garlic cloves into the slits. Place the lamb into the bowl with the remaining orange juice mixture; coat thoroughly and transfer to roasting tin on top of potatoes.

If any of the orange juice mixture remains in the bowl, pour over the lamb and potatoes.

4. Bake uncovered until potatoes are done and lamb is medium / mediumwell (approximately 60 minutes).

Check every 20 to 30 minutes while baking, and add a bit of hot water if you find the potatoes are drying out.

Greek CUISINE IN YOUR CITY

IF YOU DON’T FEEL LIKE ALL THE EFFORT IN COOKING TRY THESE GREEK RESTURANTS IN YOUR AREA THE GREEK FISHERMAN Cape Town, 021 418 5411 www.greekfisherman.co.za MEZEPOLI Johanessburg, 011 684 1162 www.mezepoli.co.za PROSOPA Pretoria, 012 460 1663 www.prosopa.co.za PLAKA Durban, 031 566 7456 www.plaka.co.za

Pomegranates

use them in unexpected ways

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If you haven’t been taking advantage of the bounty of pomegranates, you should do so now, before they’re no longer in supermarkets.

Enjoying these tart, tannic red globes, with their garnet-hued, jewel-like arils, is a festive way to celebrate the end of summer. Want to know more about buying, preparing, and enjoying pomegranates? Read on.

Depending on the harvest, pomegranate season typically runs from December through May, so there is not much time left. When selecting pomegranates, look for a ripe, deep-colored fruit

with a red to reddish-brown outer rind that is heavy for its size. The fruit, when stored in the refrigerator, will last three to four weeks unopened. But once seeded, pomegranates should be enjoyed within two to three days; they can also be frozen in a sealed bag for up to a year.

Pomegranates don’t offer the most instant gratification of all fruits. Their tough, leathery shells open to reveal clusters of seeds, or arils, that are plump with juice — but covered in inedible pith.

Since they can be a mess to seed, the best way to open a pomegranate is to submerge it in water to avoid splattering juice.

Pomegranate Nutrition Pomegranates have come into dietary favor recently for their high antioxidant levels. They are also full of vitamin C and potassium

Aside from snacking on the satisfying seeds out of hand, you can also: 1. Add bites of tart, juicy crunch into a dip of mango guacamole. 2. Enjoy eating the seeds in a persimmon or butternut squash salad.

3. Garnish soups with pomegranate seeds to counterbalance texture. 4. Highlight the fruit’s brightness in a sweet-sour sauce with chicken.

5. Create mojitos for the early winter sunsets.

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Pomegranate Mango Guacamole Ingredients 3 ripe avocados 1 ⁄2 white onion, finely chopped 1 serrano chili, finely chopped, including seeds 1 lime, juiced 1 ⁄2 cup pomegranate seeds 3 ⁄4 cup diced peeled mango 1 ⁄2 cup chopped cilantro 11⁄4 teaspoon coarse salt Directions Cut the mango in half lengthwise. With a small sharp knife score the flesh both horizontally and vertically. Pushing on the skin of the mango, flip it inside out and cut off the flesh from the skin.

To remove the pomegranate seeds, cut the pomegranate in half and submerge in a large bowl of water then gently peel to remove all of the seeds.

Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1⁄4 cup lime juice, and 1 1⁄4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro.

Season with salt and additional lime juice.

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Butternut Squash, Pomegranate, and Walnut Salad Ingredients 4 1⁄2 to 5 cups 1⁄2-inch cubes peeled, seeded butternut squash (from a 900g squash) 2 tablespoons extra-virgin olive oil 1 ⁄4 cup brown sugar 1 ⁄2 tsp dried crushed red pepper Coarse kosher salt 4 tablespoons orange juice 1 1⁄2 tablespoons walnut oil or other nut oil 3 teaspoons fresh lemon juice 8 cups lightly packed arugula, spinach, or green-leaf lettuce 1 ⁄2 cup walnuts, toasted, coarsely chopped 1 ⁄2 cup pomegranate seeds Directions Preheat oven to 450°F. Toss squash, olive oil, brown sugar, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt.

Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer.

Sprinkle with coarse salt.

DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Once squash is finished baking, place walnuts on a lined cookie sheet and bake for about 5 minutes. Using a spatula, periodically stir the walnuts, so they do not burn. Remove when fragrant.

Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper.

Add lettuce, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or room temperature squash over salad.

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Kabocha squash soup with pomegranate seeds and spicy candied pecans Ingredients 1 tablespoon butter 1 onion, finely diced 1 (1,13kg) kabocha squash, peeled, cleaned and diced into 3/4 -inch pieces 3 cups chicken broth 2 cups heavy cream Salt and Pepper 1 ⁄2 cup sugar 1 ⁄2 cup water 1 cup pecan halves 1 ⁄8 teaspoon espelette or cayenne pepper, or to taste 1/2 cup pomegranate seeds Directions Heat a 4-quart sauce pan or small pot over low heat. Add the butter and onions and cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes.

Stir in the squash, broth and cream, and season with 1 1/2 teaspoons salt and onefourth teaspoon pepper. Bring to a boil over high heat, stirring frequently. Reduce the heat to maintain a gentle simmer and cook, loosely covered, until the squash is tender, about 20 minutes.

Puree the soup in a blender, or using an immersion blender, and pass through a strainer to remove any remaining solids. You should have about 9 cups soup. Set aside in a warm place until ready to serve.

While the soup is cooking, candy the pecans. Place the sugar and water in a small saucepan, stirring to moisten all of the sugar.

Bring the mixture to a boil over medium heat and cook, evaporating the water and cooking the sugar, until a thermometer inserted in the liquid reads 265 degrees (hard ball stage for sugar), 10 to 12 minutes.

Immediately remove from heat.

Add the pecans and pepper powder to the sugar and stir with a wooden spoon until cool. The sugar will crystallize (or seize) as it cools, forming a cloudy hard coating around the nuts; this is fine.

When the nuts have cooled, heat a clean, medium pan over moderate heat. Stir in the crystallized nuts and stir with a wooden spoon until the sugar coating on each nut caramelizes. Remove from heat and allow the caramelized nuts to cool on a sheet of parchment paper.

Ladle the soup into bowls and serve garnished with a small handful of spiced candied pecans and a sprinkling of pomegranate seeds.

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chicken with pomegranate-walnut sauce Ingredients 4 boneless chicken breasts Salt 1 teaspoon black pepper, plus more for seasoning the chicken 1 ⁄4 cup light olive oil, plus more for brushing the grill 1 ⁄4 cup puréed pureed fresh garlic (about 16 cloves) 2 cups chopped toasted walnuts 1 ⁄4 cup pomegranate molasses, plus additional to taste 1 ⁄4 cup dark brown sugar, plus additional to taste 11⁄2 cups chicken broth To toast the walnuts, place them on a baking sheet in a 350º C oven for about 8 minutes, until toasted. Set aside Heat a grill over medium-high heat. Slice each chicken breast on the bias into three crosswise pieces. With a mallet, pound each piece between two pieces of plastic wrap to one-fourth-inch thick. Season each piece

lightly with salt and pepper. Lightly oil the surface of the grill, and place the chicken on the grill. Grill each piece about 2 minutes on each side, until cooked through. Remove and set aside to in a warm place.

In a medium saucepan, heat the oil over medium heat until warmed. Add the garlic and cook, stirring constantly, until the garlic just begins to colour, about 2 to 3 minutes.

Remove from the heat.

Add the walnuts, pomegranate molasses and brown sugar and stir to combine. If the mixture is too thick, add just enough chicken broth until thin enough to stir.

Return the pan to medium heat. Heat the mixture, stirring in additional chicken broth just a little at a time, until the mixture has a sauce-like consistency (it will be thick but pourable). The sauce should be dark. The sauce should have a nice balance of sweet and sour flavors, but it can be adjusted with a little extra brown sugar or pomegranate molasses. Pour the sauce over the chicken and serve immediately. Extra sauce can be saved for another use.

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FRUITY Mojito Ingredients 30ml fresh lime juice 1 tablespoon superfine sugar 8 fresh mint leaves 60ml white rum 2 teaspoon pomegranate seeds 80ml pomegranate juice 40 ml Sprite or 7Up 1 mint sprig 1 lime wedge In a tall glass, muddle lime juice, sugar and mint leaves until sugar is dissolved. Add rum and pomegranate seeds. Fill glass with ice and top with Pomegranate juice and Sprite.

Garnish with mint sprig and lime wedge.

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top 0 8 soups for

creamy tomato and potato soup

the chilly season

Creamy tomato & potato soup

A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish Ingredients 3 tbsp olive oil 2 onions , chopped 2 celery sticks, chopped 300g carrots , chopped 500g potatoes , diced 4 bay leaves 5 tbsp tomato purée 2 tbsp sugar 2 tbsp red or white wine vinegar 4 x 400g cans chopped tomatoes 500g passata 3 vegetable stock cubes 400ml whole milk Directions Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.

Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth.

Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.

To serve, reheat the soup, stirring in the milk try not to let it boil. Serve in small bowls for the

children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see ‘Goes well with’ recipes, below).

Curried parsnip soup with parsnip bhajis

an Indian soup that mixes sweet seasonal parsnips with fragrant spices, served with authentic vegetable bhajis Ingredients 1kg parsnips , peeled and cut into chunks 600ml milk 5 whole curry leaves (optional) 50g butter 1 tbsp curry powder 1 garlic clove , crushed 1 tsp ginger , finely grated to a purée 4 tbsp double cream Bhajis 200g gram flour a handful coriander , chopped 1 garlic clove , crushed 1 tsp ginger , finely grated to a purée 1 tsp curry powder oil for deep frying Directions Put the parsnips with the milk and enough water to just cover in a pan. add the curry leaves (if using) then bring to the boil. simmer until the parsnips are tender.

Scoop 200g parsnip out for the bhajis and keep in a separate bowl.

To finish the soup, melt the butter in a pot, add the curry powder and cook for two minutes until

fragrant, then add the garlic and ginger and fry for two minutes. Tip in the remaining 800g parsnips and their cooking liquid and stir well.

Bring to a boil, simmer for 10 minutes and then purée using a stick blender or food processor.

Reheat and stir in the cream. add a bit more liquid if it needs it.

To make the bhajis, mash the reserved parsnip then add the other bhaji ingredients with some salt and mix. stir in enough water to make a thick batter (approx 250ml).

Heat a pan 1/3 full with oil until a cube of bread browns in a minute. drop teaspoon- sized drops of the batter into hot oil and cook until golden and puffed. drain on kitchen paper and serve with the soup.

Spicy lentil soup with curry pinwheel rolls Warm up a winter evening with this spicy and flavoursome curried soup

Ingredients 2 tbsp curry paste 1 onion , chopped 2 carrots , grated 140g red lentils 1l hot vegetable stock Pinwheel Rolls 500g pack bread mix 1 tbsp curry paste Directions Heat oven to 220C/200C fan/gas 7. For the rolls, make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over the curry paste, then roll up, starting with the longest edge, like a roly poly. Cut into 8 slices and transfer to a lightly oiled baking sheet. Bake for 20-25.

Meanwhile, make the soup. Fry the curry

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paste and onion in a large pan for 2 mins until fragrant. Stir in the carrots and lentils and mix to coat in the curry paste. Cook for 2 mins, then pour in the stock and simmer for 20 mins until the lentils are tender. Whizz with a stick blender until smooth, add some seasoning and serve with the curry pinwheels.leaves (if using) then bring to the boil. simmer until the parsnips are tender.

Moroccan chickpea soup Try something different for vegetarians with Moroccan chickpea soup

Ingredients 1 tbsp olive oil 1 medium onion , chopped 2 celery sticks, chopped 2 tsp ground cumin 600ml hot vegetable stock 400g can chopped plum tomatoes with garlic 400g can chickpeas , rinsed and drained 100g frozen broad beans zest and juice 陆 lemon large handful coriander or parsley and flatbread, to serve Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.

Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad

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beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

pawn & fennel bisque

A luxurious seafood soup that is rich in flavour, perfect for formal WINTER entertaining and low in calories too Ingredients 450g raw tiger prawns in their shells 4 tbsp olive oil 1 large onion , chopped 1 large fennel bulb , chopped, fronds reserved 2 carrots , chopped 150ml dry white wine 1 tbsp brandy 400g can chopped tomatoes 1l fish stock 2 generous pinches paprika To Serve 150ml pot double cream 8 tiger prawns , shelled, but tail tips left on (optional) fennel fronds (optional) Directions Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.

Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.

Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth.

You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.

minestrone with pesto cro没tes

Keep the winter out and warmth in with nutritious minestrone and pesto cro没tes Ingredients tbsp olive oil 1 onion , chopped 100g chopped streaky bacon 2 large carrots , chopped 2 sticks celery , chopped 1 medium potato , chopped 2 garlic cloves , finely chopped or crushed 400g can chopped tomatoes 1l vegetable stock (from granules or a cube) 2 tsp chopped sage leaves, or 1 tsp dried few cabbage leaves, shredded 400g can haricot beans handful chopped parsley For the Pesto Croutes slices of crusty bread 3 tbsp olive oil 1 tbsp pesto Directions Heat the olive oil in a large pan, add the onion and the bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.

Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse

MOROCCAN CHICKPEA SOUP

CREAM OF WILD MUSHROOM SOUP

the beans and add to the pan with the parsley.

Season and serve with pesto croûtes, see right, or crusty bread.

For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.

Cream of wild mushroom soup

This rich and filling dish is the perfect way to use up end-ofseason mushrooms on the cheap Ingredients 25g dried porcini (ceps) 50g butter 1 onion , finely chopped 1 garlic clove , sliced thyme sprigs 400g mixed wild mushrooms 850ml vegetable stock 200ml tub crème fraîche 4 slices white bread , about 100g, cubed chives and truffle oil, to serve Directions Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème

fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.

Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.

FRENCH ONION SOUP

WE GIVE THE French classic a makeover, losing the butter and beef stock to make a lighter soup that’s still full of flavour Ingredients 4 large Spanish onions (about 900g/2lb) 3 tbsp extra virgin rapeseed oil 4 thyme sprigs 2 bay leaves 300ml dry white wine 1 rounded tbsp plain flour 1 tbsp Swiss vegetable bouillon Topping 1 garlic clove , crushed 1 tbsp extra virgin rapeseed oil 4 long slices from a baguette 25g Parmesan , coarsely grated 50g Gruyère , coarsely grated Directions Cut the onions in half lengthways, then slice down into very thin slices. Heat a very large pan, add the oil when hot, stir in the onions, 3 of the thyme sprigs and the bay leaves, then season with a little salt. It will seem like a lot of onions, but they reduce right down. Cook over a high heat for 5 mins, stirring often. The onions shouldn’t brown yet, just start to soften.

Lower the heat, then cook slowly for 35 mins,

uncovered, stirring often until the onions have reduced right down and are very soft.

While the onions are cooking, bring the wine to a boil in a small pan, then bubble away for 30 secs. Remove and leave to cool. Tip the flour into a small heavy pan and toast over a medium heat for a few mins, stirring occasionally, until light brown in colour. Set aside.

When the onions are very soft and reduced, turn up the heat so they caramelise, then cook for another 12-15 mins, stirring along the bottom of the pan occasionally to mix in the brown sticky bits. When the bottom of the pan and all the onions are sticky and a rich brown colour, stir in the flour. With the heat still high, gradually pour in the wine, again stirring in the bits from the bottom. Pour in 1.2 litres of cold water. Stir in the bouillon, then slowly bring everything to the boil. Skim off any froth from the surface. Simmer for 15 mins so all the flavours can mingle.

While the soup simmers, make the topping.

Heat oven to 200C/fan 180C/gas 6. Mix the garlic and the oil together. Brush all over the bread slices, then cut each one into cubes.

Scatter over a baking sheet, then bake for 8-10 mins until golden. Set aside. Line a baking sheet with baking parchment or a sheet of non-stick silicone. Remove the leaves from the remaining thyme sprig, then mix with the grated Parmesan. Scatter and spread over the lined baking sheet into a 13 x 8cm rectangle.

Bake for about 8 mins until melted and turning golden. Remove, leave to firm up, then snap into jagged pieces.

To serve, remove and discard the herbs from the soup. Ladle the soup into bowls - scatter over a few croutons, the Gruyère and a grinding of pepper, then perch a Parmesan crisp on top.

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The Robertson Small sizzles with Savoury Safaris Sleep in style and explore the splendour of the Robertson valley on the house Words Riaan Kruger

Guest who will be staying at this award-winning boutique hotel for two nights or more, will be able to buckle up for exuberant taste adventures during their stay, to explore a plethora of attractions unique to this bountiful valley at no additional cost.

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“O

ur picturesque Robertson Valley is more than an experience, it is a lifestyle and with these tailor-made Savoury Safaris we share with guests our true country hospitality, great local talent and countless unique attractions, ranging from award-winning cellars to fabulous restaurants and artisan delights.

Crowning your winter-breakaway is the fact that you get to lay your head down on our plush pillows at the end of an eventful day,” shares Riaan Kruger, General Manager of The Robertson Small Hotel.

The Robertson Small Savoury Safaris whisk winter blues goodbye with a melting pot of bespoke taste encounters and day trips and guests can indulge in three activities during their Winelands sojourn.

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These stopovers range from a sparkling affair at Graham Beck savouring its latest Méthode Cap Classiques, to a ‘boys day out’ in the company of Klipdrift…met eish ja!

family will let you in on the secrets of a fine Cap Classique.

Viljoensdrift, a family-owned wine estate nestled on the banks of the scenic Breede River, beckons with a relaxing boat cruise or you can try your hand at wine blending and label your own vino creation under the watchful eye of seasoned father and son winemaking duo, Freddie and Peter De Wet of Excelsior Estate.

Adding culinary bliss to these Savoury Safaris is the newly revamped Van Loveren tasting room which offers tutored Food & Wine pairings with chocolate and nougat; cheese and charcuterie, to a Four Cousins fan experience and a kids tasting platter. The Christina’s @ Van Loveren Bistro, renowned for its wood-fired pizzas and gourmet burgers, offers the perfect spot to perk up jaded palates on chilly days.

Other wine-related encounters to choose from include an enlightening cellar tour and tasting at the boutique Arendsig cellar, celebrated for its single vineyard, hand-crafted wines; and a romantic tasting by candlelight in the underground cellar at Weltevrede Estate where the Jonker

Olive aficionados can take a stroll through the olive groves at Rhebokskraal Estate and get up close and personal with these noble delights. Your ‘safari’ includes a trip to the olive factory and a laidback lunch under the oaks with homemade specialities such as farm

fresh bread, olive pâté, olive soup, pork fillets in olive chutney and even olive chocolates. Or spend a soulquenching afternoon at Montagne Deli with an exquisite Cheese & Wine Platter served up with breathtaking views of the valley.

The Robertson Small Hotel Savoury Safaris are exclusive to hotel guests only (from Monday till Saturday) – and they must stay at the hotel for two nights or more.

The Robertson Small Hotel Savoury Safaris are exclusive to hotel guests only (from Monday till Saturday) – and they must stay at the hotel for two nights or more. For more information on the hotel visit www. therobertsonsmallhotel.com; contact Tel: (+27)23 626 7200, or send an email to reservations@ therobertsonsmallhotel.com.

Robertson Small Hotel Carved out of a gracious 1909 Victorian manor house, The Robertson Small Hotel was voted South Africa’s Best Luxury Country Hotel for the second consecutive year at the 2012 World Luxury Hotel Awards.

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With 10 spacious luxury en-suite bedrooms, a gourmet signature restaurant – Reuben’s at The Robertson Small Hotel, a wellness room, tranquil gardens and shimmering pools, combined with offering unsurpassed attention to detail, the understated elegance of this boutique hotel is refreshingly unique.

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Each of the air-conditioned rooms is cocooned with its own unique celebration of modern design and fusion of eclectic yet comfortable furnishings whilst reflecting an appreciation for space.

These deluxe suites not only provide solace for the soul, but are also fitted with the latest technology to cater for the needs of the trendy traveler and businessman.

Reuben’s at The Robertson Small Hotel is open daily for breakfast, lunch and dinner whilst private lunch and dinner parties and group bookings can also be reserved. Bookings are essential.

The Robertson Small Hotel is located at 58 Van Reenen Street, Robertson, Western Cape – a mere 90 minutes from Cape Town. G

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Clos Malverne ranked nr. 1

Stellenbosch restaurant on TripAdvisor Words Suzanne Coetzee

New autumn twist for signature Ice Cream & Wine Pairings

LEFT: Clos Malverne Fig Lemon & Chilli Ice cream. ABOVE: Clos Malverne’s restaurant overlooking the vineyards.

The Restaurant @ Clos Malverne, a hidden gem on a family-run wine farm in the Devon Valley outside Stellenbosch, has cemented its reputation as a popular gourmet destination, with a number one ranking on the world’s largest travel website, TripAdvisor.

The success of this free online travel guide lies in the authenticity of the reviews posted by travellers from across the globe and statistics sourced from these appraisals add further credibility, making it the number one site for travel information. Raving 5-star reviews posted by diners from across the globe, have catapulted The Restaurant @ Clos Malverne into the number one position out of 93 Stellenbosch restaurants listed on TripAdvisor.

In addition to its generous food and wine pairing menus, warm service, relaxed atmosphere and awe-inspiring views, The Restaurant @ Clos Malverne, is also celebrated for its signature Ice Cream & Wine Pairings which now feature four new autumn inspired sensations to comfort the cravings until the end of June.

These dreamy indulgences cost R65 per person and include four scoops of homemade ice cream paired with matching estate wines. Each combination creates a sensory melt-in-the-mouth moment, with tastes unique to the season.

Resident chef Nadia Louw Smith enlivens hibernating palates with the perfect sweet and sour combination – her luscious Fig, Lemon & Chilli ice cream matched with the

estate’s award-winning Sauvignon Blanc which shined amongst the FNB Sauvignon Blanc Top 10 in 2011 and 2012. The fig highlights the fruitiness of the wine and the lemon brings out its freshness, while the chilli adds extra dimension to the Sauvignon Blanc which is known to pair exceptional well with spicy dishes.

For on-the-spot exuberance Clos Malverne’s popular coffee-style Pinotage, Le Café, is served with a scoop of Apple Crumble ice cream. The caramel apples bring out the roasted coffee bean and mocha flavours, whilst the crumble highlights the smoky undertones and slight sweetness of the wine.

Nadia’s favourite autumn combo – a Tomato & Thyme Compote ice cream served with the estate’s flagship Pinotage Reserve – beats pancakes on a rainy day. The sweet tomato compote highlights the rich fruit of the wine, whilst the thyme exposes the complex woodiness of this elegant red.

Ending your taste experience on a decadent high, the Clos Malverne Honey Dew dessert wine – which is exclusive to the restaurant – is paired with a White Chocolate, Macadamia Nut & Coffee ice cream. This is a heavenly combination that melts into a wonderful rich,

velvety mouth feel with every sip and spoonful. The coffee goes very well with the sweetness of the wine while the macadamia nuts highlight its nutty undertones. The creaminess of the ice cream and the white chocolate allow the flavours of the wine to linger longer.

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 The Clos Malverne Wine & Ice Cream Pairings are on offer from Tuesdays till Saturdays between 10h00 and 16h00. Prebookings are required. For more information about these unique indulgences or to book, contact Clos Malverne Estate at Tel: (+27)21 865 2022 or visit www.closmalverne.co.za.

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 on grim and grey days. The Restaurant @ Clos Malverne is open daily for lunch except on Mondays and bookings are essential.

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Exclusive Clos Malverne wines now a virtual reality

‘Online cellar’ provides access to award-winning, handcrafted wines.

Words Suzanne Coetzee

Family-owned Clos Malverne Wine Estate, renowned for its repertoire of classic, handcrafted wines stemming from the picturesque Devon Valley outside Stellenbosch, has spruced up its online wine sales facility for all wine enthusiasts to gain access to its exclusive cellar.

that still uses traditional basket presses – a soft and gentle way of extracting grape juices most commonly used in champagne production. In addition the vines are hand cultivated, the grapes hand harvested and open top fermentation tanks are used in the cellar.

“If you want to impress your friends at the dinner table with an elegant, handmade wine of uncompromised quality which you cannot buy at any supermarket or wine outlet then look no further than our convenient online wine shop where you can find an exceptional range of awardwinning wines at a click of a button and delivered to your doorstep in no time,” shares Clos Malverne winemaker Suzanne Coetzee, guardian of both the vines and the cellar since 2010.

“The basket press demands dedication in time and labour but produces the softest wines with delicate tannins, dominant, fragrant fruit nuances and longevity due to the slow and gentle pressing. Every splendid drop of Clos Malverne wine is made with dedicated care, craftsmanship and patience and we pride ourselves in quality consistency. One should never be nervous to open a 10 year old bottle of Clos Malverne,” adds Suzanne.

Once dubbed the Cape’s smallest red wine cellar, Clos Malverne has come a long way from its fledging days in 1986 when the first wine was made under its own label – a mere 800 bottles of Cabernet Sauvignon. However, over the years owner Seymour Pritchard has stayed true to a time-honoured winemaking tradition and today his cellar is one of the few wineries

Clos Malverne is primarily known for its classic flagship Cape Blends – the Auret, an age worthy contribution of the outstanding qualities of Cabernet Sauvignon, Pinotage and Merlot and its Pinotage Reserve which boasts an impressive track record. It is also making waves with its single best seller, Sauvignon Blanc, which sealed a second consecutive

victory for its 2011 vintage at the 2012 FNB Sauvignon Blanc Top 10 competition.

All Clos Malverne wines are exclusive to the cellar or high-class restaurants only, but with the new virtual wine shop one can gain access to the entire range which is available for online purchase. First time buyers get a 10% percent discount and if one bags more than three cases of wine the door to door delivery is complimentary (in South Africa).

Visitors can also buy the wines directly from Clos Malverne’s tasting lounge and restaurant – in fact one actually gets a discount on them if you buy after your dining experience. 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 on chilly, rainy days. G To order visit http://closmalverne. co.za/shop or contact the estate at Tel: (+27)21 865 2022.

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FOOD &wine

Paring guide

Simple rules to get started pairing food and wine.

What you like to drink always takes precedence over any recommendation that I might make.

2

Is it mild or flavourful?

Is it fatty or lean?

Is it rich or acidic?

With these characteristics in mind, select a wine that will:

1

If you’re eating a relatively rich, ‘fatty’ dish and thinking about drinking a red wine (when you eat a beef steak, for example) you probably want a wine with some good tannins* in it to help cleanse the palate.

If you’re eating a very rich, ‘fatty’ dish and thinking about drinking a white wine (when you eat fried chicken, for example) you probably want to contrast the meal with a refreshingly crisp acidic wine such as a Sauvignon Blanc. You can ignore this rule for dishes that are just relatively fatty - such as Chicken in Cream Sauce - which will probably do better with a rich Chardonnay that can match their rich flavours.

Keep flavours in balance

Match mild foods with mild wines. Match big, flavourful foods with big, flavourful wines. (For example, pair a bold-flavoured Pepper Steak or lamb with a spicy, bold red Zinfandel.)

Similarly you generally want to match the richness of the food and the richness of the wine.

(For example, pair a rich Chicken in Cream Sauce with a rich Chardonnay.)

CLEANSE THE PALATE WITH TANNINS OR ACIDS

3

MATCH ACIDS WTH ACIDS

If you’re eating a dish with a strong acidic content (such as Shrimp with Lemon or Pasta with Tomato Sauce) pair it with an acidic wine that can keep up with the acids in the food.

THINGS TO CONSIDERD

Drink what you like.

Acidic Wines and Cream Don’t Mix

Rich cream sauces will usually clash with an acidic wine like a Sauvignon Blanc.

Think about it this way...If you squeezed lemon juice into a cup of milk, would it taste good?

Wine and Strong Spices

Strong spices, such as hot chilli peppers in some Chinese or Indian food, can clash and destroy the flavours in a wine. In most cases, wine is not the ideal thing to drink. However, if wine is what you must have, consider something spicy and sweet itself such as an off-dry Gewurtztraminer or Riesling.

When In Doubt...

Remember that foods generally go best with the wines they grew up with. So if you’re eating Italian food, think about having an Italian wine. This isn’t a requirement, but often helps simplify the decision.

More about Tannins Tannins can come from many places, including the skins of the grapes used in wine making as well as the wood barrels a wine may have been aged in. Tannin tastes similar to the flavour you would get if you sucked on a tea bag. This astringent flavour is what helps strip the fats from your tongue and thereby cleanse the palate of the rich fats from a meal and provide a refined, refreshing drink. Some have also indicated that tannin might help reduce the risk of coronary heart disease. Specifically, tannin might suppress the creation of a peptide that causes arteries to harden.

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THE CAVIAR TALE

THE BELUGA STORY

THE SEVRUGA STORY

The first Beluga restaurant is situated in Cape Town, in a 100-year-old building, with solid wooden floors and ceilings. In this warm space, an Art Deco, New York loft feel is combined with an open plan kitchen, sushi section and designer bar. The intimate cobbled outside terrace completes the picture, and makes this restaurant truly memorable.

Our philosophy when creating Sevruga was the same as when we create our signature dishes.

We used the best possible raw ingredients combined with professional and creative suppliers and craftsmen to create a truly amazing space.

Beluga first opened its doors in 1999 to the immediate acclaim of being voted as one of the Top 60 Restaurants in the World by Condé Nast Traveller.

Since then, Beluga has continued to evolve in the search of perfection, and offers a variety of dishes from sushi, dim sum and meat dishes to seafood and other signature dishes.

Beluga Gateway is located in the hustle and bustle of the outside courtyard, featuring a double story, 350-seater dining area, separate bar area and private valet parking.

“We believe the secret to our success lies in never becoming complacent about our menu or service. We strive to constantly improve and refresh our offerings, and a major part of this process is trying out cutting edge techniques and new and interesting flavours.

We believe this is the magic ingredient that keeps our patrons excited, interested, and always coming back for more.”

Sevruga is the culmination of a lifetime of work and our complete dedication to perfection. Although perfection is almost always a step away, we always endeavour to exceed your wildest expectations.

From the polished marble entrance and solid wooden flooring to the fabulous American walnut walls and absolutely fantastic chairs, the restaurant is a feast for the eyes.

Some of Sevruga’s main features include a separate bar and lounge as well as designer bathrooms.

The service is relaxed yet professional, while the view from both inside the restaurant, and from the terrace will take your breath away!

Sevruga Cape Town is situated in the landmark V&A Waterfront with beautiful views overlooking the harbour. Sevruga Gateway, in Durban, is located on the exclusive eastern side of the center overlooking the famous Wavehouse, offering a 300-seater restaurant with custom designed interior and clever dishes.

The menu is simple yet elegant, with dishes ranging from fresh seafood to succulent meat cuts. Every dish is a signature dish and designed to amaze. Combine this with a full sushi and dim sum menu, and our guests are spoilt for choice.

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DINE OUT

THE ULTIMATE GUIDE TO DINING OUT AZURE RESTAURANT

FINE DINING OYO Restaurant Cape Town Area: V&A Waterfront Cuisine: Seafood / Mediterranean Ambiance: Upmarket Menu Type: Seafood Average price per person: R200.00 Licensed: Yes Operating Hours: Monday to Sunday 07h00 – 23h00 021 419 6677 Victoria & Albert Hotel, On the waterfront pierhead.

Menu Type: Seafood, global / international, Game Average price per person: Lunch: R210.00 / Dinner: R385.00 Licensed: Yes Operating Hours: Lunch: Wednesday – Friday 12h00 – 14h00 / Monday to Saturday: 17h00 – 19h00 / Dinner: Monday to Saturday: 19h00 – 22h00 021 465 4909 39 Barnet Street Gardens, Cape Town

Azure Restaurant Cape Town Area: The Twelve Apostles Hotel Cuisine: International Ambiance: Upmarket Menu Type: Global / International, Portuguese Average price per person: R275.00 Licensed: Yes Operating Hours: Monday to Sunday 07h00 – 22h30 021 437 9029 Victoria Road, Camps Bay

Risorante Grissini Petoria Area: Groenfkloof Cuisine: Italian Ambiance: Upmarket Menu Type: French, Fine Dining Fusion Average price per person: R375.00 Licensed: Yes Operating Hours: Monday to Sunday 0127512070 131 Herbert Baker Street, Groenkloof, 0181

aubergine Cape Town Area: Gardens Cuisine: International Ambiance: Relaxed

Brasserie de Paris Petoria Cuisine: French Ambiance: Classic Elegance, Comfy and Casual

Menu Type: French Average price per person: R200 Licensed: Yes Operating Hours: Monday to Friday: Lunch 12h00 – 14h30, Dinner: 19h00 – 21h00, Saturday: Dinner 19h00 – 21h30.

Sunday Closed.

0124603583 381 Aries Street, Waterkloof Ridge, Pretoria Piccolo Mondo Johannesburg Area: Sandton Cuisine: Global / International Ambiance: Upmarket Menu Type: Seafood, Global/ International Average price per person: Breakfast: R125.00 /Lunch: R150.00 / Dinner: R210.00 Licensed: Yes Operating Hours: Monday to Sunday: Breakfast 06h30 – 10h30, Lunch: 12h30 – 14h30, High Tea: 15h00 – 17h00, Dinner: 18h30 – 23h00 011 282 7067 Nelson Mandela Square, West Street Sandton.

Signature Restaurant Johannesburg

Area: Sandton Cuisine: Seafood, Grills, Sushi Ambiance: Upmarket Menu Type: Seafood, grills, and sushi Average price per person: R200.00 Licensed: Yes Operating Hours: Monday to Saturdays: 12h00 – Late , Sundays: 12h00 – 16h00 087 940 3880 Morningside Shopping Centre, Shop U13, Cnr Rivonia & Outspan Roads, Sandton

WODKA Durban Area: Durban Waterfront Cuisine: Japanese Fusion Ambiance: Trendy Menu Type: Japanese, Fusion, Global / International Average price per person: R220.00 Licensed: Yes Operating Hours: Monday to Sunday: 06h30 – 22h00 0313328190 40 Mahatma Gandhi Road, Durban Waterfront

La Campagnola Johannesburg Area: Bryanston Cuisine: Italian Ambiance: Upmarket Menu Type: Italian, Mediterranean, Grills Average price per person: R140 - R220.00 Licensed: Yes Operating Hours: Monday to Sunday: Lunch 12h00 – 14h30. Tuesday to Saturday: Dinner 19h00 – 21h30 011 463 4199 Address: Shop 9 & 10 Hobart Centre, Cnr Hobart & Grosvenor Roads, Bryanston

9th Avenue Bistro & Bar Durban Area: Morningside Cuisine:Contemporary Ambiance: Upmarket Menu Type: Global/ International, Bistro Average price per person: R150 – R170.00 Licensed: Yes Operating Hours: Tuesday to Friday: Lunch 12h00 – 14h30. Monday to Saturday: Dinner 18h00 – 22h00 031 312 9134 Shop 2, Avonmore Centre, 9th Avenue Morningside, Durban

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OYA RESTAURANT

BISTRO Tribakery Cape Town Area: Bergvliet Cuisine: Contemporary Ambiance: Bustling Menu Type: Contemporary, grills, deli Average price per person: R90.00 Licensed: R25.00 per bottle.

Operating Hours: Monday to Sunday 07h00 – 21h00 021 712 2187 Shop 1, Sherwood Centre, Dreyersdal Road, Bergvliet Bentley Oyster Bar and Bistro Cape Town Area: Claremont Cuisine: Bistro, Seafood Ambiance: Trendy Menu Type: Bistro, Seafood Average price per person: R250.00 Licensed: Yes Operating Hours: Monday to Saturday: Lunch – 11h30 – 15h00, Dinner: 16h30 – 01h00 (Kitchen closes at 22h00) Sundays closed 021 671 3948 Shop 5, Heritage House, Toffee Lane, 20 Dreyer Street, Claremont.

Chatters Bistro Knysna Cuisine: Bistro, Italian Ambiance: Relaxed and Friendly Menu Type: Bistro, Italian Average price per person: R130.00 Licensed: Yes Operating Hours: October to April: Tuesdays to Sundays: 12h00 – 22h00 Mondays Closed. May to September: Tuesdays to

Saturdays: 12h00 – 21h30 Sundays & Mondays Closed.

044 382 0203 9a Gray Street Knysna Le Fournil de Plett Plettenberg Bay Cuisine: French Bistro Ambiance: French, Relaxed Menu Type: French Bistro Average price per person: R100.00 Licensed: No Operating Hours: Breakfast and lunch only 044 533 1390 Lookout Centre, The Courtyard, Main Street, Plettenberg Bay. Café Riche Pretoria Cuisine: Continental Bistro Ambiance: Bustling Menu Type: Continental, Light meals Average price per person: R40- R90.00 Licensed: Yes Operating Hours: 06h00 – 00h00 7 Days a week 012 328 3173 2 Church Square, Cnr Church & Paul Kruger Streets Tin Roof Café Pretoria Area: Pretoria East Cuisine: Bistro South Africa Ambiance:Comfy & Casual Menu Type: Bistro Average price per person: Licensed: No Operating Hours: Lunch: 12h00 – 18h00 Friday to Sunday , Dinner: 18h00 – close Wednesday to Saturday 072 367 5698

Boschkop Road, Pretoria East Isabella’s Country Cuisine Johannesburg Area:Kyalami Cuisine: Bistro, Grills, Ambiance: Relaxed Menu Type: Grills, Light Average price per person: R90.00 Licensed: Yes Operating Hours: 07h30 – 17h00 Monday to Sunday 011 022 6985 Shop 23A Crownthorne Shopping Centre, Cnr R55 and Arthur Road, Kyalami Thomas Maxwell Bistro Johannesburg Area: Parkmore Cuisine: Bistro Ambiance: Intimate Menu Type: Bistro, contemporary, fusion Average price per person: R140.0 Licensed: Yes Operating Hours: Monday to Friday: Lunch and Dinner, Saturday: Dinner 011 784 1575 140 11th Street, Parkmore 2196

09h00 – 15h00 Saturday 031 202 1527 106 Bulwer Road, Glenwood Riverside Café Durban Area: Durban North Cuisine: Contemporary Ambiance: Classic Menu Type: Contemporary Average price per person: R170.00 Licensed: Yes Operating Hours: Monday to Sunday: Breakfast 06h00 – 10h30, Lunch: 11h30 – 18h00, Dinner: 18h30 – 23h00 031 563 0600 Riverside Hotel - 10 Kenneth Kaunda Drive (Northway Road) Riverside.

Earthmother Organic Durban Area: Glenwood Cuisine: Bistro, Health Ambiance: Comfy & Casual Menu Type: Bistro, Healthy, Average price per person: R75 – R95.00 Licensed: No Operating Hours: Breakfast: 9h00 – 12h00 Monday to Saturday. Lunch: 9h0016h00 Monday to Friday and THE TIN ROOF

GRILL Cattle Baron Cape Town Area: Durbanville Cuisine: Steakhouse, Grills Ambiance:Relaxed Menu Type: Steakhouse, Grills , Traditional Average price per person: R130.00 Licensed: Yes Operating Hours: Monday – Friday: 11h30 – 15h30, 17h30- 23h30. Saturday: 11h30 – Midnight.

Sunday:11h30 - 22h30 021 555 3094 Canal Walk, Shop 417, Century City, Milnerton O Pescador Restaurant Knysna Cuisine: Grills, Portuguese Ambiance: Relaxed Menu Type: Grills, seafood, Portuguese Average price per person: R130.00 Licensed: Yes Operating Hours: Monday to Saturday: 18h30 – late 044 386 0036 Brenton Road, Belvidere, Kynsna Moo Moo Wine Bar & Grill Pretoria Area: Brooklyn Cuisine: Grill, Steakhouse Ambiance: Relaxed Menu Type: South African, Grill, Steakhouse Average price per person: R130.00 Licensed: Yes Operating Hours: Monday to Thursday: 09h00 – 22h00, Friday to Sunday: 09h00 – 23h00

012 346 8888 Corner Veale & Middle Street, Design Square, Brooklyn The Brazen Head Restaurant Johannesburg Area: Sandton Cuisine: Grills, South African, Pub Meals Ambiance: Bustling Menu Type: Grills, South Africa Average price per person: R100.00 Licensed: Yes Operating Hours: Monday to Sunday: 11h00 to late 011 783 6122 Stand 16, Cnr Linden & Anne Crescent, Strathavon, Sandton Joops Place Durban Area: Durban Cuisine: Grills, Global/ International Ambiance: Intimate Menu Type: Grills, Global/ International, South African Average price per person: R110.00 – R130.00 Licensed: Yes Operating Hours: Lunch: Friday Only, Dinner: Monday to Saturday 031 312 9135 Shop 14, Avonmore Centre, 9th Avenue Morningside

SEAFOOD Bluefin Seafood and Sushi Restaurant Cape Town Area: Plattekloof

Cuisine: Seafood, Japanese Ambiance: Relaxed Menu Type: Sushi, Seafood Average price per person: R120.00 Licensed: Yes Operating Hours: Monday to Sunday: 10h00 – 22h00 021 558 4281 Restaurant 2 Plattekloof Village, Cnr Plattekloof Road, Baronetcy Boulevard, Plattekloof Off the Hook Plettenberg Bay Cuisine: Seafood, Grills Ambiance:Relaxed Menu Type: Seafood, Grills Average price per person: R80-R120.00 Licensed: Yes Operating Hours: Monday to Saturday: 08h30 till late.

Closed on Sundays except in December 044 533 0796 Shop 8, Beacon Island Centre. Beacon Island Drive Plettenberg Bay, KOI Restaurant & Sushi Bar Johannesburg Area: Sandton Cuisine: Seafood, Asian Ambiance: Trendy Menu Type: Asian, Sushi, Seafood Average price per person: R180.00 Licensed: Yes Operating Hours: Lunch: 12h00 – 15h00 7 Days, Dinner: 18h00 – 22h30/23h00 Monday to Saturday 011 883 7247 24 Central, Shop No 3. Cnr Fredman Drive & Gwen Lane Sandton

Crawdaddy’s Good Food Pretoria Area: Centurion Cuisine: Seafood, Fusion Ambiance: Bustling Menu Type: Seafood, Fusion Average price per person: R80-R160.00 Licensed: Yes Operating Hours:Sunday to Thursday: 12h00 – 22h30, Friday & Saturday:12h00 – 23h30 012 644 2000/1 @ Ease Centre, Shop 8. Cnr Jean & Gerhard Avenue Centurion Oyster Bar Durban Area: Victoria Embankment Cuisine: Seafood, Sushi Ambiance: Casual/ Trendy Menu Type: Seafood, Sushi Average price per person: R120.00 Operating Hours: 10h00 – 22h00 Monday to Sunday 031 307 7883 19 Wilsons Wharf, Boatmans Road, Victoria Embankment, Durban crawdaddy’s good food

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A Journey through Africa

Recently our culinary curiosity had us packed up and rearing to go to “The Mist that Thunders”.

Our first destination – The Victoria Falls Safari Lodge.

Words JACQUI BROWN

Stand 471 Squire Cummings Road, Box 29, Victoria Falls, Zimbabwe | Central Reservations: 0861 000 333 International Callers: +27 31 310 6900 | E-mail: ceres@ threecities.co.za | www.threecities.co.za/VictoriaFalls

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O

nce through customs and in the bus we were finally on our way to the lodge.

Horizon Tours were waiting for all of us and promptly had us on our merry way.

With only one scenic reroute caused by yours sincerely, we soon arrived at the lodge. At this point I feel I have to paint a picture regarding hospitality service as a whole.

Coming from Durban otherwise fondly referred to by me as “caveman central” hospitality service is but a legendary myth. A myth, that this lodge has clearly and completely realised.

The lodge staff were nothing short of exceptional! Their friendly, inviting and sincere disposition set the precedent from the start.

Captivated by the unique design and ambience, the lodge is set in what looks like an open plan tree house strategically placed in full view of the Zambezi National Park, overlooking natural African bush and a thriving watering hole. Every intricate detail of the lodge blends in with the natural African surroundings ensuring a true five star African experience.

Understanding each traveller, the lodge offers exclusive accommodation either in the main hotel offering seventy two African influenced, ensuite bedrooms with private viewing decks, or the Premium Victoria Falls Safari Club for those wanting a luxurious exclusive safari experience, and then the LOKUTHULA LODGES boasting 37 stylish self-catering lodges.

Greeted by a warthog, fondly known as a “Pumba” on the way to our room, we freshened up and made our way to the Buffalo Bar. When I researched the lodge, it came up that the Buffalo Bar was one of Heineken’s Great Bars of the world, which offers gorgeous views of the surrounding wilderness, and as I gulped down my first and absolute favourite drink of the day, a martini rosso, lemonade and slice of lemon, I suddenly pictured myself in one of those liquifruit ads. Heaven.

The MaKuwa-Kuwa restaurant inspired from legendary story of a Royal Drum, this restaurant embraces her African heritage from the roots

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up with a wood and thatch split level design, dressed in African themes that complement the natural environment. The Makuwa-Kuwa Restaurant overlooks a waterhole abundant with wildlife and the theme displays the colourful heritage and culture of the country, with traditional murals and artifacts to boot.

Beautifully presented dishes seduce from the a la Carte evening menu with adventurous specialties such as Zambezi Bream, Crocodile and a deliciously tender Warthog Fillet with a sweet and sour sauce. Light meals are served throughout the day and impressive breakfasts make a good start to the morning, either from the menu or from the substantial buffet and to top it freshly made pancakes whilst you wait.

An outstanding cultural dining experience is guaranteed at the Boma, where the vibrant atmosphere and traditional dishes make for a memorable evening. The menu ranges from fish, game and vegetarian dishes, mostly traditional and adventurous offering fusions such as deep-fried Kapenta, groundnuts and the famous Mopani worms. Begin the journey with the starter menu boasting interesting selection such as the Nyimo Beans with bush vegetables, or Kariba Bream with smoked crocodile tail and pickled Kapenta fish. Adventurous palates can indulge in the specialties on the main course

buffet, which includes grilled Warthog, Ostrich, Kudu and Buffalo curry, served with a tasty selection of salads and vegetables. Dishes are prepared and cooked using local ingredients, ensuring freshness and ethnic taste. Traditional pre-dinner hand washing and customary local beer tastings following by traditional performers displaying energetic song and dance make this African dining experience one of nostalgic memory. Conclude the evening sipping a nightcap listening to the Sangora whisk tall tales under the African sky warmed by a roaring open fire.

There is plenty to keep you busy at the Vic Falls Safari Lodge but for those in search of a little adventure, nearby there is white-water rafting, game drives, adrenaline sports, elephant-back or canoe safaris plus guided bush walks on the property.

Horizon Tours made our journey to Zimbabwe incredibly special not only with their impeccable service and quirky tour guides but also by treating us to an unforgettable sun downers cruise on the river.

It’s absolutely amazing luxury in the middle of the bush, a location that secures a perfect score. G

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GORDON RAMSAY’S ULTIMATE WINTER RECIPES

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RIBEYE STEAK WITH SHALLOT RED WINE SAUCE This cut is known as America’s most popular cut, and has the most marbling and more fat compared to other steaks which is why it’s so tender, juicy and rich in buttery flavours. Cut from the same meat as the famous prime rib roast, rib-eye is a slightly rounded thick steak.

evaporated away to syrup, then pour in the wine and cook until reduced by two thirds.

Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by twothirds again, to around 250ml/8.5 fl oz. Remove the garlic and rosemary. Add a little salt to taste and finally whisk in a tablespoon of butter. Add any juices from the steaks just before serving.

For the Steak: - 2 x Ribeye steak approx 450g/ 8-10oz - 2 x Whole garlic clove, crushed - Herb sprig - thyme, rosemary - Olive oil - Butter - Sea salt and crushed black pepper For the shallot red wine sauce: - 250g/ 9oz shallots , sliced - 4 tbsp olive oil - 1 garlic clove , lightly crushed - Sprig rosemary - 5 tbsp balsamic vinegar - 400ml/ 13.5 fl oz red wine - 400ml / 13.5 fl oz beef or brown chicken stock - 1 tbsp butter

To cook your ribeye’s, heat a frying pan to very hot. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 2½ mins - 3 minutes on each side for a medium then turn it over and cook for a further 2½ - 3 minutes, adding 2 knobs of butter for the final 1 - 2 minutes, baste the meat until evenly coloured and cooked. Dependant on the thickness of the steak cook for less if the steak is thinner.

Leave to rest for 5 minutes. Slice along the grain, dress with the sauce on top. rum.

METHOD:

BRAISED BELLY OF PORK

For the shallot red wine sauce: Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often.

Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning. Pour in the vinegar and cook until

IN A RICH GLAZE - 1 whole pork belly joint, 1kg - 4 tablespoons olive oil - 1 carrot, chopped - 1 onion, chopped - 1 leek, chopped - 1 celery stick, chopped - 1⁄2 head garlic or 6 fat garlic cloves, peeled - 100ml sherry vinegar

- 200ml soy sauce - 1.5 litres Brown Chicken Stock - 5 star anise - 20 coriander seeds - 10 white peppercorns - 10 black peppercorns

METHOD: To prepare the pork, use a sharp filleting knife to cut off the skin, leaving a thin layer of fat about 5mm thick. Remove the rib bones and discard. Even out the thickness by taking a slice from any thicker areas and placing where the meat is thinner. You should now have an even sheet of boned pork belly. Roll this up quite firmly and tie into a neat, even-shaped roll.

Heat a shallow flameproof castiron casserole or deep sauté pan (with lid) until you feel a strong heat rising. Add 2 tablespoons olive oil and brown the pork joint, turning until caramelised all over.

Remove to a plate.

Add the remaining olive oil to the pan and sauté the vegetables and garlic for about 5 minutes.

Deglaze with the sherry vinegar and cook until reduced by half, then return the pork joint to the pan, placing it on top of the vegetables.

Pour in the soy sauce and stock, then add the whole spices. Bring to the boil and partially cover the pan. Braise slowly over a low heat, or in the oven at 170°C, Gas 3. Cook for 21⁄2 - 3 hours, basting occasionally with the

pan juices, until the meat feels very tender. To test, push a metal skewer into the middle of the joint; there should be little resistance.

Lift out the meat and set aside to rest on a warmed plate. Strain the pan juices into a pan and bubble to reduce to a glossy brown glaze.

To serve, remove the string and cut the pork roll into portions, or thick slices. Arrange on warmed plates and surround with wilted spinach and asparagus. Serve with mashed potatoes.

CIDER AND HONEY ROASTED LEG OF LAMB - 1 whole leg of lamb - olive oil, to drizzle - sea salt and freshly ground black pepper - juice from 1⁄2 lemon - 3-4 garlic cloves - few sprigs of thyme - 4 red apples, quartered and cores cut out at angle - 500ml medium dry cider - 1 tbsp plain flour - 2 tbsp of honey

METHOD: Preheat the oven to 220˚C/Gas 7. Weigh the lamb and calculate the cooking time at 20 minutes per 500g. Score the fat around the leg of lamb in a criss cross pattern and rub all over with salt and pepper. Place on a deep roasting pan and scatter the gar-

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lic and thyme over and around the lamb. Pour over the lemon juice and drizzle a little olive oil over the meat. Sprinkle with a little more seasoning then roast in the hot oven for 20 minutes.

Slice the apples into quarters and cut off the cores. Remove the lamb from the oven and reduce the heat to 180˚C/Gas 4. Scatter the apple quarters around the pan and pour the cider over the lamb to baste. Turn over the lamb and drizzle with 2 tablespoons of honey. Return to the oven for 30 minutes.

Turn the lamb around, baste the meat with the pan juices then drizzle over the remaining honey Roast for another 30 minutes if you like the lamb pink, or 45 minutes if you prefer it medium.

To check, insert a skewer into the thickest part of the lamb then press the meat lightly - the pinker the juice, the rarer the meat. Lift the lamb to a carving board and cover with a piece of foil. Rest in a warm place while you prepare the gravy.

At this point, the apples and garlic in the roasting pan should be very soft. Press them with a fork to squeeze out the flesh from the skins. Tip the entire contents of the pan into a saucepan . Push down with the back of a ladle to extract all the juices and flavour from the apples and garlic.

Remove any of the really large solids and scoop 2 tablespoons of the fat from the pan juices into

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a saucepan. Skim off the remaining fat from the pan juices.

then chill in the fridge for about 20 mins.

Place the saucepan over medium heat and add the flour. Stir for 2-3 minutes then gradually whisk in the pan juices. Continue to stir until the sauce is smooth.

Bring to the boil and let bubble for 5-10 minutes until the sauce has thickened. Taste and adjust the seasoning. Pour into a warm serving jug.

While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of

Carve the lamb and serve drizzled with the cider gravy. Crispy roast potatoes and steamed tender stem broccoli make the perfect accompaniments.

BEEF WELLINGTON - A good 1kg beef fillet - 3 tbsp olive oil - 250g chestnut mushrooms, include wild ones if you like - 50g butter - 1 large sprig fresh thyme - 100ml dry white wine - 500g pack puff pastry, thawed if frozen - A little flour, for dusting - 2 egg yolks beaten with 1 tsp water

METHOD: Heat oven to 220ºC/fan 200ºC/ gas 7. Sit the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool,

coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.

Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture.

Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.

Overlap two pieces of cling film over a large chopping board.

Lay the prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.

Roll out a third of the pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out

the remaining pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry and brush the pastry’s edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.

Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.

Heat oven to 200ºC/fan 180ºC/ gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Healey’s crowned SA best Round Cheddar Waterkloof’s wheel of flavour scoops sought-after Champion status

Waterkloof Estate’s naturally matured Healey’s Cheddar excelled as the country’s finest Round Cheddar – aged anywhere from 6 to 18 months – at the prestigious 2013 South African Dairy Championships The highly contested South African Dairy Championships is held annually and is the country’s leading dairy contest where producers can benchmark their products and improve quality. This year Healey’s took top honours in its class and was recognised for its commitment to the highest quality standards.

Following the same traditional recipe of 150 years ago, Healey’s famous cheddar is made by hand with unpasteurised, free range Friesian milk and still matured with a muslin cloth in a natural cave like environment which encourages mould growth that enhances the flavour development over a period of time. These noble cheeses, which are clothed and greased to form a natural outer rind to harness its clean, full nutty flavour, contains no artificial colourants or preservatives.

Cheese aficionados can sample the slow matured Healey’s Cheddar (9-month, 12-month and 18-month matured) at Waterkloof Estate at R30 per person or indulge in a sensory cheese and wine tasting at R60 per person which includes six estate wines. In addition, Healey’s Cheddar takes pride on Waterkloof’s popular Ploughman’s Platter.

Get your Healey’s Cheddar at Waterkloof’s tasting lounge at R35 (for 200 grams) or at selected deli’s, restaurant, food stores and leading supermarkets including Giovanni’s, Carlucci’s, Food Lovers Market, Pick ‘n Pay, Spar and Checkers.

For more information contact Healey’s Cheddar at Tel: 021 847 0480 or visit www.healeys. co.za. Waterkloof Estate is located outside Somerset West on the M9 Sir Lowry’s Pass Village Road.

EXECUTIVE CHEF

Nadia Louw Smith at the Restaurant of Clos Malverne

Fresh, seasonal and unpretentious is the mantra adopted

by Executive Chef Nadia Louw Smith, whose culinary inspiration remains loyal to easy, contemporary dining at the magnificently appointed The Restaurant @ Clos Malverne.

Words JP Quickelberge

Nadia, who describes her own cuisine as ‘world food with an earthy sophistication, cooked from the heart’ tends not to elaborate and creates sumptuous food, simple in structure yet complex in flavour, texture and colour.

Dining with this mother of two at this popular Winelands destination gracefully nestled in the hub of the Devon Valley outside Stellenbosch with awe-inspiring views, calls for an elegant, yet relaxed lunchtime affair amidst the vineyards with an emphasis on unspoiled cuisine shared with your loved one or group of friends.

“You won’t find deconstructed dishes, molecular gastronomy, or bite size plates of art on my menu, rather expect a fusion of full flavoured, classic contemporary creations from across the world. My dishes seem to appeal to all different nationalities and palates because they are so diverse. Today I might be inspired

by Thai cuisine, the next day by tastes and ingredients unique to my own motherland,” explains Nadia.

Think orange and star-aniseed marinated duck breast with a five spice jus or a proudly South African bobotie; Lamb Patalia curry or a gorgonzola and asparagus tart. Nadia harvests most of her fresh greens from her own organic vegetable and herb garden on the wine estate.

“I absolutely love the challenge when it comes to innovative cooking, using mainly in-season ingredients from our organic vegetable garden, particularly in winter when the choice is limited. The anticipation, the waiting for the classics such as artichokes to arrive and then to enjoy them during their time, is what makes me tick,” says an enthused Nadia, who claims she already knew at the tender age of 15 that she wanted to become a chef one day.

Nadia is committed to the fundamental basics of classical cooking methods and believes cooking is all about using six senses all at once, the last being that instinctive ability to create just the right flavour combinations. She is also strict when it comes to service quality and trains her kitchen staff on a constant basis to ensure that each guest gets the best plate of food and service.

“One is only as good as the weakest link in the kitchen. And it also does not help if the food is great but the service is shocking. I invest tremendous time in training and educating my staff on how to treat food and diners with respect and I also learn from them,” shares Nadia “My griller, Lizzy, can whip up the most incredible steak in no time and she has been with me for the last eight years.

Where I go she goes and I would not want it any other way,” she adds.

Nadia’s culinary career has been nothing short of variety and challenges ranging from city to wilderness cooking.

Prior to her current reign where she sets herself the task of achieving renewed interest in fuss-free outer-city dining, she gained invaluable experience at some of the country’s leading establishments.

These include the luxury Mandela Rhodes Place Hotel & Spa in Cape Town; the five star Cinnamon Boutique Restaurant on the Garden Route, as well as the worldrenowned Bushmanskloof Wilderness Resort in the heart of the Cederberg Mountains. G For more information on Nadia and her food or to reserve a table at The Restaurant @ Clos Malverne contact the restaurant at Tel: (+27)21 865 2022 or visit www.closmalverne.co.za.

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THE SHOWCASE

QUEEN VICTORIA HOTEL’S CHEFFING MASTERS SHOWCASE DASH AT THE TASTE OF CAPE TOWN Words Lesley Simpson

In

true culinary and innovative prowess, Newmark Hotels, Reserves & Lodges dynamic duo Executive Chef Craig Paterson and Chef de Cuisine Jamie Dempster unite in a gastronomic venture at this week’s Taste of Cape Town, highlighting the epicurean specialities the Queen Victoria Hotel’s signature fine dining restaurant Dash has on offer.

Dubbed the Mother City’s premier food festival, the Pick n Pay Taste of Cape Town brings the city’s finest eateries, chefs and producers together from 11 – 14 April at the Green Point Cricket Club. Twelve of Cape Town’s best restaurants will fashion distinct menus of starter sized dishes for the occasion, including signature dishes created by the featured chefs designed to reflect their philosophy and showcase seasonal and premium ingredients in an unbeatable alfresco gourmet setting.

An unrivalled opportunity to engage with some of the most committed foodies in the world, the passionate and energetic team at Newmark have developed a delectable and somewhat adventurous menu of Fish rillettes with lavash, harissa aioli

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and blushed peppers, followed by a 24hr braised lamb breast, parmesan polenta with a smoked tomato jus, rounded off with a scrumptious dessert entitled ‘Go bananas’ which comprises banana macaroons, banana puree and banana caviar.

focuses on the unique flavours of each ingredient, which, except for the caviar, are all sourced locally.

The restaurant’s inventive menu is concise and well-priced, and changes every few weeks when new ingredients become available.

Both Chef Craig and Chef Jamie believe in using the best locally sourced South African produce. It all starts with buying the best quality ingredients and having the respect and understanding of what you want to achieve with the produce. “We always challenge our team at Dash Restaurant to be creative,” say the Chefs, adding that one should “always remember that the flavour must remain the hero of the day.”

On taking part in this venture, Chef Craig imparts: “Newmark has created this unique space for us to be creative and express ourselves through our food. Jamie and I are fortunate to have a talented and enthusiastic team of chefs as well as front of house team. We are all passionate about food and about Dash!”

Dash Restaurant & Bar Dash is the restaurant and bar offering at the Queen Victoria Hotel, named after the Queen’s favourite pet. Located within a precinct of heritage buildings along Portswood Road – a main artery leading to and from the Waterfront – Dash Restaurant is situated at the Queen Victoria Hotel.

The 36-seat Dash offers patrons an elegant yet relaxed experience with a touch of drama in the presentation of the well-crafted menu. The menu

Visit the Dash restaurant for a fine dining experience that is complemented by the sophisticated and elegant interiors that offer just a hint of dramatic effect, whilst surrounded by the panoramic views of Table Mountain and the assiduous V&A Waterfront. G For more information, or to make a booking contact Dash at +27 21 418 1466 or e-mail info@queenvictoriahotel.co.za. Alternatively, stay updated on twitter (@NewmarkHotels) and Facebook (www.facebook.com/newmarkhotels).

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