GINJA Food & Lifestyle Magazine Aug '13

RAW BAKING

delicious raw vegan treats

Chocolate mousse, blackberry sorbet and liquorice meringue

CZECH CUISINE tastes from central europe

9 772307 224007

13002

South Africa August 2013 R30.00 incl.VAT Other Countries R25.80 (excl taxes) www.ginjafood.com

WIN! Graham

graham beck recipes inside!

Beck and Delheim Giveaways LATEST KITCHEN GADGETS • LUKE DALE-ROBERTS • GOURMET GRILL WITH CHEF RUBEN RIFFEL

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

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CON T E N T S FOOD NEWS

50

13

DON’T GO WITHOUT: GINJA takes a look at all the hottest new kitchen gadgets on the market.

FOOD HEALTH 20

22

The Active Nut: The importance of healthy eating and healthy exercising with goals in mind.

Curcumin or Turmeric: Mother Nature’s medicine on your spice rack

TRAVEL ABROAD

28 Prague: Visiting one of the most beautiful and romantic cities in the world 36 Czech cuisine: a taste from central europe

TRAVEL LOCAL 42

36

Drakensburg: Surround yourself in the beauty of the midlands

FOOD INTERESTS 48

Queen of Fruits: On a mission to find healing foods, we look at the humble mangosteen

SWEET TOOTH 50

WINE 58

60

The Raw Beginning: The “raw” food beginner chef shares her recipes

Cheesy Jazz: A Jazzy Cheese fondue sure to warm up your winter Sundays AT DELHEIM WINE ESTATE. In Pursuit of the Perfect Bubble: The evolution of Graham Beck Cap Classique

FOOD TALK 70

78

84

Bushmans Finest: Where sophistication and nature meet in harmony Taking the Grill to Gourmet Heights: Preparing for Braai Day with the ultimate braai The Test Kitchen: When Luke Dale-Roberts came to town

DINE OUT 90

60 06 GINJA FOOD

78

98

The Ginja Selection: guide for dining out

SELECTED CHEF

98 Franc Lubbe: Executive Chef at African Pride Arabella Hotel & Spa.

EDITORS NOTES

AUGUST 13 ISSUE Nº 04 To say this past month has gone by like a whirlwind would be an understatement!

Before I begin, I would like to sincerely thank all our readers and subscribers. Ginja launched in most stores countrywide as well as neighbouring countries last month. Our readership has grown hugely which I can only attribute to the fact that we share real food, real experiences and real emotions through our love for what we do. So to you, I thank you.

A few of our highlights this month included sharing a glass of wine with Masterchef SA judge Chef Benny Masekwameng Tsogo Sun Celebrity Chef. Not only is he a legend in the kitchen, he is real. He is down to earth, full of fun and any chef will understand when I say he has food running through his veins. I had a good chuckle when Sean and I met him. He was late due to luggage going missing, we were shunted to last knowing we would get into cheffy talk and when we finally got in, wine in hand, you could just read “exhausted” on his face. His relief when he learnt we were chefs and understood the game was comical. Needless to say hopefully sometime in the near future we will be joining him for a “braai Sundays” and he will join us for supperclub Thursdays.

Three Cities invited Ginja to chat to 5FM Gareth Cliff and Sias Du Plessis. What a morning that was!

Ginja developed a unique and intriguing range of spices, I really hope you enjoy your free sample and would appreciate your feedback!

Lastly and most importantly - I got married at Granny Mouse Country House in the Midlands. What an amazing venue, thanks to Gill and her team for making my day so magical.

Whisked off on honeymoon, means that the final touches of this edition are being written from the Danieli Hotel in Venice!

Planning a wedding, launching a magazine and eating all this glorious food has certainly set the bar in terms of excitement and action. I cannot wait to share the amazing recipes I have learnt through my honeymoon travels. Keep your eye out for the next edition of Ginja!

thefoodmagazine www.ginjafood.com Editor Jacqui Brown jacqui@ginjamedia.com 031 564 0613 071 612 0056 Marketing Maggi van Rhyn maggi@ginjamedia.com 011 234 4816 083 857 2731 Executive Chef & Consultant Sean Rust chefsean@ginjamedia.com 031 564 0613 079 246 5189 Designer Kyle Mascia design@ginjamedia.com 031 564 0613 Printing PAARL MEDIA DURBAN

Jacqui Brown 08 GINJA FOOD

Distribution ON THE DOT Mail us at P O Box 20111 Durban North, 4016

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

SUBSCRIBE & WIN! STAND A CHANCE TO WIN A bottle of Blanc de Blancs 2009 from graham beck’s vintage collection!

“The ‘must have bible of the modern culinary era” - penguin books

Swedish royals celebrate with Graham Beck Blanc de Blancs The next time you’re raising a glass of Graham Beck Cap Classique be assured you’re in good company! It remains the bubbly of choice for global icons celebrating admirable achievements and memorable milestones. Most recently the Graham Beck Blanc de Blancs 2008 was served as part of the lavish wedding banquet of Princess Madeleine of Sweden, proving yet again that this is indeed the fizz with five-star flair.

Winner of the July Edition Subscription (Jackie Cameron Cook Books)- Carina Wilkinson, Simons Town; Sally Spencer, Benoni

4 Easy Ways to SUBSCRIBE Call: 031 564 0613 Go to: www.ginjafood.com

Email: subcriptions@ginjamedia.com Send a postcard to: Ginja Food, P O Box 20111, Durban North, 4016 GINJA FOOD 11

FOOD NEWS

DON ’ T GO WITHOUT . . .

When it comes to having the hottest kitchen gadgets, Ginja looks at some of the best in the market.

The beauty of living in the 21st Century is that modern technology is on hand to make our lives easier.

This certainly doesn’t exclude the kitchen. In fact, there are a host of colourful, savvy and functional gadgets that will not only brighten up your cooking space but will enhance your cooking experience.

Zassenhaus Retro Fridge Magnet Clock

Small and colourful, this is a nifty way to keep track of the time while you’re busy in the kitchen. Stick it on your fridge and you’ll be able to keep an eye on the clock every time you reach inside for ingredients. Fashionable and functional, these are available in a variety of colours from Kitchen Passion for R190.

Staub La Thiere Teapot

Bringing together traditional and modern styles, this is a teapot that will catch any tea-lover’s eye. The stainless steel handle is just the cherry on top of this elegant design, which comes with a removable infuser ball. Tea time has never been so delicious. Available from Kitchen Passion for R1250.

Kitchen Calculator APP

Use your mobile phone to assist you in the kitchen with the Kitchen Calculator app. Kitchen Calculator helps you to convert measurements, work out units of temperature as well as how long you need to cook your meal for. A great example is how it allows you to work out how many tablespoons of fresh basil equals one tablespoon of dried basil. There is also a Pro version that assists you by storing measurements and re-calculating items into fractions, so you don’t have to re-enter each time.

Available for download on your iPhone or Android on www.kitchencalculator.net

Spaghetti Measure

A nifty way to ensure that you never cook too much or too little pasta, the Spaghetti Measure is one of Ginja’s favourite tools from Joseph Joseph. The original measure provides an adjustable portion guide for one to four servings. Simply glide the lever along the side of the disc and adjust the spaghetti measure according to your number of guests.

Available from Yuppiechef.com for R115.

GINJA FOOD 13

FOOD NEWS

Staub Mini Cocottes

Make cooking a dream with Staub Mini Cocottes. Not only are they a pretty addition to your cookware, but with the enamelled interior, they are easy to clean and aren’t prone to scratches. Ideal for searing, roasting, caramelizing and just about everything else, they are available at Kitchen Passion for R590 each.

Zassenhaus Coffee Mill

Grind your coffee in style with the Zassenhaus Coffee Mill, available in lighter or darker shades of wood and in different designs. One of the easiest hand grinders to use, this is a cute touch to any kitchen because of the little draw that comes out of the bottom. Available from Kitchen Passion from R1050.

Siliconezone Pagoda Steamer

Colourful and handy, this is a quick and easy way to steam just about anything from vegetables to dim sum. The threepiece set fits a standard 16cm cooking pot as one lone piece or can be stacked one over the other. Available at Kitchen Passion for R610.

Poach Pods

A flexible silicone cooking tool for poaching eggs, baking and moulding, this makes cooking eggs that much easier. It allows you to float and poach an egg in boiling water like a lily pad on a pond. When the egg is ready, simply flip the non-stick pod inside out and push the domed shaped egg out. What’s more is that it is easy to clean. A set of two is available at Yuppiechef.com for R110.

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Avo Saver and Holder Not sure what to do with that half an avocado that you haven’t used? This is the perfect gadget to preserve half portions of avocado and reduce waste. Simply place the fresh avocado face down in the moulded tray, fasten the strap to secure and place in the fridge. Available from Yuppiechef.com for R79.

FOOD NEWS

Kitchen Aid Blender

Perfect for everything from soups to smoothies, sauces and salad dressing, this is a top of the range blender with patented stainless steel blade technology. Not only will this make your life a lot easier in the kitchen, but it can be used for a variety of different cooking creations. Available from Kitchen Passion for R2190.

Garlic Zoom

Egg Moulds

Spice up breakfast time, sandwiches or salads with these cute egg moulds, available in an assortment of shapes. Simply boil your egg and then squish it into the mould and close for a few moments. The compression will change the egg into the shape of the mould.

Available at Yuppiechef.com for R69 each.

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Cooking without getting your hands dirty? It is possible with the Garlic Zoom. Simply open the top of the wheel and put in your peeled garlic cloves.

Roll the wheel back and forth and watch how it slices the peeled cloves. With clear acrylic and stainless-steel blades, it’s easy to clean and easy to use. Available from Yuppiechef.com for R99.

GINJA

SPI

CE

BRING YOUR FOOD

TO LIFE!

GINJA SPICES COMING SOON! BEEF STOCK | CHICKEN STOCK | CAJUN CHICKEN | CHICKEN SPICE | CROMMIE SPICE | CURRY MIX FISH RUB | FISH SPICE | LEMON PEPPER | SMOKED ROASTED PEPPER | VEGETABLE STOCK | VEGETABLE SPICE

Ginja will soon be launching a fresh new range of herbs and spices visit: www.ginjafood.com

GINJA FOOD Tel: (031) 564 0613 | E-mail: jacqui@ginjamedia.com www.ginjafood.com | Reg No: 2013/027607/07

GINJA Smoked Roasted Red Pepper chicken skewers with chilli and lime dipping sauce.

There is big flavour and little effort in this recipe for Smoked Roasted Red Pepper Chicken Skewers, which makes it a perfect weeknight meal. If you can, marinate the chicken for several hours or overnight and let the GINJA smoked roasted red pepper spice, lemon and sriracha marinade do the flavouring work for you. While the chicken sits in the refrigerator, all you need is a few extra minutes to blitz the ingredients for the chilli and lime dipping sauce. Weeknight dining doesn’t get better than this.

Marinade for the chicken skewers: • ½ cup freshly squeezed lemon juice • 1 tablespoon vegetable oil • 1 tablespoon soy sauce • 1 tablespoon Sriracha or hot sauce • 1 tablespoon brown sugar •1 tablespoon Ginja Roasted Red Pepper spice • 1 teaspoon freshly ground black pepper • 900g boneless, skinless chicken breasts, cut in 1 inch chunks • Bamboo skewers, soaked in warm water 30 minutes Whisk all of the marinade ingredients together. Place chicken in a bowl and toss with marinade. Refrigerate at least one hour or up to 24 hours. Prepare grill for high heat. Skewer chicken on pre-soaked bamboo sticks; discard marinade. Grill over direct high heat until nicely charred on all sides and thoroughly cooked through, about 8 minutes. Serve with chilli and lime dipping Sauce.

Chilli and lime dipping sauce The beauty of this sauce is that you may use whatever fresh green herbs you have on hand and tinker with the flavour. It always tastes great. Try to make it a few hours before serving to let the flavours develop. Makes up to about 1 cup.

• 2 garlic cloves • 1-2 jalapeno peppers, to taste, coarsely chopped •1 handful fresh mint leaves • 1 handful fresh Parsley leaves • Juice of 2 limes • 1 tablespoon olive oil • 2 teaspoons red wine vinegar • 1 teaspoon salt• 1⁄2 teaspoon ground cumin • 1⁄2 teaspoon freshly ground black pepper Pulse all of the ingredients in a food processor to achieve a chunky zesty sauce. Once sauce is pulsed you will have a beautiful bright green dipping sauce and taste for seasoning. (May be prepared up to 6 hours in advance and refrigerate).

FOOD HEALTH

THE

A C TIVE

NUT

The Importance of Healthy Eating and Healthy Exercising with Goals in Mind COURTESY OF WEIGH LESS

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FOOD HEALTH

With Health Awareness becoming an essential lifestyle choice in the age that we live, healthy eating plans and regular exercise is a perpetual aspiration. With positive thought, success is inevitable!

You only have one body – so look

Diet and Exercise Plan • Ensuring a successful result requires a change of mindset, willpower and self-discipline...it does not matter what you want to achieve – whether it is achieving distinctions, winning a race – a requirement of excellence is focus.

• Maintaining a healthy lifestyle requires a plan – weekly eating plans – inclusive of breakfast, lunch and supper for the whole week helping you maintain order and control.

And an exercise plan. A plan should include the steps you need to take in order to reach your goals. Our icons, people we admire have achieved success in one way or the other – and they got there by self-discipline - should be pasted or scrap-booked as a reminder to what achieving our goal will bring.

• Avoid Foods that will ruin your mindset • Exercise Plans do not have to be rigid and stringent – they can vary as you are comfortable – walking, dancing, gardening, playing a game of soccer/cricket with the kids – getting the family involved ensures their support.

Mary says: “We need to make setting and achieving goals habitual and an entrenched part of our lifestyles – just as living healthy should be.”

SETTING YOUR Goals • Setting a short term goal will enable you to reach your long term goal.

These should be attainable and as you reach each of them you see that the result you are after is that much easier.

• Mary Holroyd, Founder and Chairman of Weigh-Less says: “Take your life one day at a time – don’t worry about

after it! By setting yourself effective health goals, you’ll maximise your life span and enjoy your life more too!

Monitoring your health goals

tomorrow,

get

through

today

first.”

• Implement a low-fat diet. Base your diet on whole grains, vegetables,fruits, low-fat dairy and lean protein can offer a great starting point to eating healthy.

• Be accountable to somebody for your eating and exercise habits - this will help you stay on track.

• Join a friend or family member who has similar goals as you, this will keep both of you motivated to follow a healthy diet pattern and complete exercise routines • Keeping a record of what you are eating and exercising, disciplines you in reaching your goal.

• Become a member in a weight-loss or weight management group, surround yourself by other people who are like-minded.

• Continued support and motivation from friends, family members, your group, will go a long way to you attaining your goal.

• Healthy eating – food is your fuel for life, and also provides the building blocks for maintaining your body’s structures.

• Exercise and fitness – a fit body is a healthy body.

• Setting suitable time frames for action items and goal completion is critical for achieving goal setting success.

• Setting time frames for health goals is highly dependent on your starting point, but some general indications are: One: Allow yourself 1 week per kg of weight you want to lose.

Two: Allow yourself 3 months to get in to peak physical fitness.

Three: Allow yourself at least 6 weeks to quit a habit like smoking, and maybe even longer for alcohol and drug dependency.

Consider this: “Don’t compromise yourself.

You are all you’ve got” – Janice Joplin • Setting goals for a lifestyle of healthier eating supported by an exercise regime means that you are investing in yourself. You have been given one life – what you do with it is your responsibility. Your end result of investing in yourself is a healthier, more confident, focused you – an investment that is timeless.

Mary says:”I don’t believe in stopping life until you are at your goal – WeighLess fits in with your life. You will succeed – some days will be bad, others wonderful. You can put it down to an education – you are learning about your body and teaching yourself skills you will use to maintain your weight loss forever. Now that’s real power!” G

GINJA FOOD 21

FOOD HEALTH

C u r c u m i n o r T u r m e r ic The spice to supplement in your diet WORDS JACQUI BROWN

In addition to its use as a culinary spice, turmeric has been used traditionally in India as a disinfectant and treatment for laryngitis, bronchitis, and diabetes. Turmeric is derived from the rhizomes (underground stems) of the plant Curcuma longa, a member of the ginger family. It is responsible for the yellow colour of Indian curry and American mustard. Curcumin, which has powerful antioxidant and anti-inflammatory properties, is the most active constituent of turmeric.

Population studies have shown that elderly villagers in India appear to have the lowest rate of Alzheimer’s disease in the world, and researchers have speculated that the anti-inflammatory effects of Curcumin may be partly responsible. (Alzheimer’s begins as an inflammatory process in the brain, and Indians eat turmeric with almost every meal). So far, however, I’ve seen no evidence of benefit from Curcumin supplementation in Alzheimer’s patients.

Turmeric and Curcumin have shown TO HAVE following benefits: THE ANTI-INFLAMMATORY: Turmeric extract worked as well as a non-steroidal anti-inflammatory drug for treatment of osteoarthritis of the knee in a study published in the August 2009 issue of the Journal of Alternative and Complementary Medicine.

CANCER PREVENTION : Laboratory studies suggest that Curcumin acts as a weak phytoestrogen and seems to have cancer protective effects.

CHEATING DEATH: Lab studies have also shown that Curcumin induces programmed death of colon cancer cells, and clinical trials are investigating the use of Curcumin in treatment of colon cancer.

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RELIEF: Curcumin suppresses micro inflammation in the GI tract associated with inflammatory bowel disease.

I frequently recommend turmeric supplements, and I believe whole turmeric is more effective than isolated Curcumin for inflammatory disorders, including arthritis, tendonitis, and autoimmune conditions.

Take 400 to 600 milligrams of turmeric extracts (available in tablets or capsules) three times per day or as directed on the product label. Look for products standardized for 95% curcuminoids.

Neither curcumin nor turmeric taken orally is well absorbed unless taken with black pepper or piperine, a constituent of black pepper responsible for its pungency. When shopping for supplements, make sure that the one you choose contains black pepper extract or piperine. (If you’re cooking with turmeric, be sure to add some black pepper to the food.). Be patient when taking turmeric supplements: the full benefits may not be apparent for eight weeks.

Don’t use turmeric if you have gallstones or bile duct dysfunction.

Pregnant women shouldn’t use it without their doctors’ approval.

In rare cases, extended use can cause stomach upset or heartburn. (Note that piperine can slow the elimination of some prescription drugs including phenytoin (Dilantin), propranolol (Inderal), and theophylline. Some evidence also suggests that curcumin can interfere with a chemotherapy agent used to treat breast cancer, so if you’re being treated for this disease, be sure to discuss the advisability of taking curcumin with your physician.

Several new studies have found that curcumin (a component of the yellow spice turmeric) can synergistically boost the health benefits of two other natural compounds. On its own, curcumin is a powerful anti-inflammatory. It has been shown to help

FOOD HEALTH

“Turmeric has the natural healing benefits, more famous for its anti-inflammatory properties

GINJA FOOD 23

FOOD HEALTH reduce risk for Alzheimer’s disease and cancer, prevent the kidney damage associated with diabetes, help regulate blood sugar and even reduce exercise-induced muscle soreness.

Curcumin improves the performance of some other powerful natural healers. In one study, researchers from UCLA found that a combination of curcumin and vitamin D worked well to clear harmful amyloid plaques found in the brains of people with Alzheimer’s disease. Curcumin helped immune cells, called macrophages, to bind better with the plaque, which allows these cells to engulf and “digest” the plaque. Vitamin D, in turn, activated genes that revved up macrophage activity. The combination “may offer new preventive and treatment possibilities for Alzheimer’s disease,” the researchers say.

H e a l th y

Researchers say that curcumin acts like a “biochemical disciplinarian.” Molecules of curcumin insert themselves into cell membranes and make the membranes more stable and orderly.

This protects the cells from damage and limits uncontrolled cell proliferation, a feature of cancer. It also helps immune cells like macrophages function better, helping the body resist infection.

The Anti-Aging Bottom Line: You can increase your intake of curcumin by eating more curried dishes, but know this: there is only 3% to 6% curcumin in turmeric. Luckily, curcumin is available in supplemental form! Though exact dosages for disease prevention have not been established, we recommend taking 20 mg to 200 mg per day of a standardized extract for therapeutic benefits.g

T u r m e r ic

R e ci p e s

Fish Couscous with Onion T’faya • 1⁄2 cup raisins • 4 tablespoons extra-virgin olive oil, divided • 2 tablespoons butter • 8 saffron threads • 2 teaspoons salt • 1 teaspoon ground ginger • 1 teaspoon ground turmeric • 1⁄2 teaspoon ground allspice • 1⁄2 teaspoon ground nutmeg • 1⁄2 teaspoon ground cinnamon • 1⁄2 teaspoon freshly ground pepper • 3 large onions, very thinly sliced • 1 tablespoon sugar • 21⁄3 cups reduced-sodium chicken broth, fish broth or vegetable broth, divided • 1.1kg pounds Pacific halibut, or other firm white fish, skinned and cut into 2-inch wide pieces • Freshly ground pepper, to taste • 1 tablespoon canola oil • 1⁄2 cup sliced or slivered almonds toasted • 1 cup whole-wheat couscous 1.Place raisins in a small bowl and cover with warm water; let soak for 10 minutes. Drain.

2. Crush saffron and salt together in a mortar and pestle until a coarse powder forms. (Alternatively, place saffron and salt on a cutting board and use the flat side of a chef’s knife to grind into a coarse powder.)

Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.

3. Heat 2 tablespoons olive oil and butter in a Dutch oven over medium heat. Add the spice mixture and cook, stirring, until the mixture starts to foam. Add onions, sugar and the plumped raisins. Cook, stirring occasionally, until the onions turn light brown, 20 to 25 minutes. Add 1 cup broth and nestle fish into the onion mixture. Cover and cook until the fish is flaky, 8 to 10 minutes.

Remove from the heat and season with pepper. Cover and set aside.

4. Meanwhile, heat canola oil in a small skillet over medium-high heat. Add almonds and cook, stirring, until just beginning to turn golden, about 1 minute. Drain on paper towels.

5. Bring the remaining 1 1/3 cups broth and the remaining 2 tablespoons olive oil to a boil in a small saucepan.

Add couscous in a stream. Stir once. Cover, remove from the heat and let stand for 5 minutes. Fluff with a fork.

6. To serve, mound the couscous on a shallow platter. Top with the fish and onion t’faya and sprinkle the almonds on top.

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FOOD HEALTH

FISH COUSCOUS WITH ONION T’FAYA

GINJA FOOD 25

FOOD HEALTH

Moroccan Skirt Steak with Roasted Pepper Couscous • 2 medium bell peppers • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 3⁄4 teaspoon salt • 1⁄2 teaspoon ground turmeric • 1⁄2 teaspoon ground cinnamon • 1⁄2 teaspoon freshly ground pepper • 1 whole lemon, plus more lemon wedges for garnish • 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided • 2⁄3 cup whole-wheat couscous • 450g sirloin steak, 3⁄4 to 1 inch thick, trimmed • 2 tablespoons chopped green olives 1. Position rack in upper third of oven; preheat broiler.

2. Place bell peppers on a baking sheet and roast under the broiler, turning every 5 minutes, until charred and softened, 10 to 15 minutes. Transfer to a clean cutting board; when cool enough to handle, chop the peppers into bite-size pieces.

3. Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl. Grate 1⁄2 teaspoon zest from the lemon.

Juice the lemon into a 1-cup measure and add enough water to make 1 cup. Pour into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon olive oil. Bring to a boil. Stir in couscous, cover, remove from heat and let stand.

4. Heat the remaining 1 tablespoon oil in a large skillet (preferably cast-iron) over medium heat until shimmering (but not smoking).

Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 minutes per side for medium-rare.

Let rest on the cutting board for 5 minutes. Stir olives and the peppers into the couscous.

Thinly slice the steak and serve with the couscous and lemon wedges, if desired.

Turmeric Latkes with Applesauce For the sauce: 1 tablespoon canola oil • 2 teaspoons grated fresh ginger • 1⁄2 teaspoon ground turmeric • 1⁄2 teaspoon ground cloves • 1 cup unsweetened applesauce For the Latkes: 2 cups shredded peeled russet potatoes • 1 small onion, finely chopped • 1-2 fresh green serrano chiles, stemmed and finely chopped • 3 tablespoons finely chopped fresh cilantro leaves and tender stems • 1⁄2 cup chickpea flour or unbleached all-purpose flour • 1 teaspoon ground cumin • 1 teaspoon kosher or sea salt • 1⁄2 teaspoon ground turmeric • 2 large eggs, slightly beaten • 2 tablespoons canola oil, divided 1. To prepare sauce: Heat 1 tablespoon oil in a small skillet over medium-high heat. Add ginger and cook, stirring, until light brown and aromatic, 30 seconds to 1 minute. Stir in turmeric and cloves. Cook until the spices are fragrant, 30 seconds to 1 minute more.

Scrape the spices into the applesauce in a small bowl and stir well to combine.

2. Preheat oven to 90°C. Place a baking sheet in the oven.

3. To prepare latkes: Thoroughly mix potatoes, onion, chiles to taste, cilantro, flour, cumin, salt, turmeric and eggs in a large bowl.

4. Heat 1 tablespoon oil in a large nonstick skillet or griddle over medium heat. Place a heaping tablespoon of the potato mixture in the skillet and flatten with a spatula into a disk roughly 3 inches in diameter. Form as many latkes as you can in the pan without overcrowding. Cook until golden brown and crispy on the bottom, 3 to 5 minutes. Flip and continue cooking until the other side is golden brown and crispy, 3 to 5 minutes. Briefly drain on a paper towel-lined plate, then transfer to the oven to keep warm.

Repeat with the remaining oil and potato mixture.

5.Serve the latkes with the seasoned applesauce.

26 GINJA FOOD

FOOD HEALTH

Moroccan Skirt Steak with Roasted Pepper Couscous

GINJA FOOD 27

TRAVEL ABROAD

P R AGUE

C ITY

O F

A

THOUSAND WORDS NATALIE WOOD

28 GINJA FOOD

S P I R ES

TRAVEL ABROAD

GINJA FOOD 29

This “City of a Thousand Spires ” witnessed it all and prevails as one of Europe’s most romantic and beautiful skylines.

TRAVEL ABROAD The Velvet Revolution of 1989 was a major turning point for Prague, the capital of the Czech Republic. In the 24 years since the fall of the Iron Curtain, the city has risen from being an obscure capital of a small Warsaw pact country, to one of Europe’s top urban destinations, sharing the limelight with the likes of Paris, London, Rome and Amsterdam.

It is known as one of the most beautiful cities in the world, and having suffered considerably less damage during World War II than some other major cities in the region, contains pristine and varied collections of architecture, from Romanesque, to Gothic, Renaissance, Baroque, Rococo, NeoRenaissance, Neo-Gothic, Art Nouveau, Cubist, Neo-Classical and ultra-modern.

These architectural styles and wealth of monuments in a city filled with music and history creates an aura of romance and nostalgia which pulses throughout the city and its inhabitants.

This is no sprawling metropolis, but rather a cozy, closely packed city of dense neighbourhoods which embrace the shape of the nine hills on which it is built with winding lanes (carved out long before cities had rectilinear street grids) forming a big part of the city’s charm. The slow moving Vlatva river, which flows through the city for a distance of 31km, presents a mirror reflection of the city’s magnificent architecture: towers, church spires and cupolas; palaces and town houses; along with the lush greenery of gardens, parks and islands.

This is a city which begs to be experienced with an open mind, slowly, at ground level.

One of the great joys of Prague is its potential for exploration – neighbourhoods like Vinohrady and Bubeneč can reward the urban adventurer with countless memorable

cameos, from the setting sun glinting off church domes, to the strains of Dvořák being played on an out-of-tune piano wafting from an open window. The maze of cobbled lanes and hidden courtyards is always beckoning you to explore a little further.

If you notice locals popping into small alleys or streets, follow them. The city is full of shortcuts through buildings and side streets which might get you lost, but certainly open up the chance to find something hidden – or at the very least outside of your guidebook.

Bohemian kings, classical composers, invading Nazis, Soviet tanks and Velvet Revolutionaries have all passed over Prague's cobblestones.

The Vlatva River offers more than just a reflection of its beautiful surrounds. With the oars of a rowboat in hand, you have the mighty river at your disposal where you can gently glide your way around the waterfronts of the city. Sunset on the water, with the city rising around you is nothing short of magical, and the fairy-tale setting is complete as the buildings light up and the lantern on the helm of your little boat connects you to the spectacle, adding one more twinkling light to the enchanting atmosphere.

Prague Castle is the crown jewel of the city, and has been referred to as “Anna Karenina meets Disneyland”! It stands sentry over the city from high up on the hilltop, and can be seen from almost every corner. From up here, the beholder has the best views of the rooftops and spires and of course, the famous Charles Bridge. Within the castle complex; the St Vitus Cathedral (the most important church in the country) is an excellent example of Gothic architecture and houses the tombs of many Bohemian Kings and Holy Roman Emperors; and within the Cathedral St Wenceslas Chapel which (amongst other magnificent adornments), has lower walls decorated with over 1300 semi-precious stones and paintings dating back to the original decoration of the chapel in 1372-1373.

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Top: An Art market in Vinohardy which is cadastral district in Prague. Below, from left: Prague bridges at night; a private boat on a canal that cuts through a residential area of the city; old buildings in a cobbled lane. Opposite page: Zlatรก Praha Restaurant

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TRAVEL ABROAD violin duet playing Vivaldi’s Four Seasons.

Returning to the Old Town Square during the day (with that sense of adventure in tow) you can get lost in the labyrinth of picturesque, medieval cobbled streets which lead you on to unexpected gardens, cute café’s, ancient chapels and old-fashioned bars, but first make it a priority to visit the Astronomical Clock which is a sight to behold.

WHERE TO EAT Zlatá Praha Restaurant is set on the top floor overlooking the Vltava River, and offers an elegant, fine dining experience in a delightful setting. Huge windows cover two whole sides of the restaurant, affording guests lovely views over the river, and across the spires and rooftops of the Old Town.

Zlatá Praha offers gourmet International cuisine, as well as superb local Czech fare.

The menu is fairly small to ensure each dish is served to perfection. Main courses range from halibut and sea bass to buffalo sirloin, deer and baked drake breast.

Must try Povidla - Potato-Plum Butter Roll, served with warm Plum Compote, Caramel Mousse in a crunchy Crust and Poppy Seeds Ice Cream At dawn, or at dusk, (…try both, as they each offer an entirely different character which must be witnessed) the light charges the atmosphere with allure which is heightened by a string quartet (in black tie). There may be a waltz in your step as you make your way across the 16 arches of the 600 year old Charles Bridge which is lined by 30 Baroque statues interspersed with delightful gothic lamp posts.

Although it is wonderful to escape the crowds of the daytime, the same Charles Bridge should not be missed during these peak times either. A different energy of the city and its inhabitants is exposed as it is filled with street artists, who sell their pen-and-ink, and watercolour cityscapes as well as vendors offering mementos of city son, Franz Kafka.

After dinner, a night time stroll through the Old Town Square which is lined with storefronts full of glittering pieces of the world’s finest crystal and glass, offers yet another chance to be serenaded, this time perhaps by a

It’s easy to fall in love amongst the winding cobblestone streets of the city.

First installed in 1410 (making it the thirdoldest astronomical clock in the world and the oldest one still working), it’s various Astronomical details as well as the “Walk of the Apostles” (all twelve apostles rotate through a doorway every hour) as well as the adornments of figures that were despised at the time of the clock’s making will keep you intrigued. There is exquisite detail in Vanity, represented by a figure admiring himself in a mirror; a miser holding a bag of gold representing Greed; Death, a skeleton that strikes the time upon the hour, and finally, the Turk who tells of pleasure and entertainment.

WHERE TO DRINK If you’re thirsty and the timing is right, go to the rooftop bar of U Prince Hotel for a sunset cocktail and great view of Old Town Square.

WHERE TO EAT La Degustation is an evening-only restaurant with long fixed menus of many small courses, so you’ll need to give the place a whole evening. If you thought Czech food was all about bowel-paralysing stodge, this is the restaurant to prove you wrong. At the forefront of Prague’s recent gastronomic revolution, this elegantly simple Michelin-starred restaurant has revived the best of 19th bourgeois Czech cooking, with wonderful results.

Must try Veal Fillet cooked in Aromatic Ashes.

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TRAVEL ABROAD Opposite page: Inside the La Degustation restaurant. The ambiance of the restaurant can be described as a “warm and modern dining experience�. On this page: The grilled veal Fillet cooked in aromatic ashes.

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C Z E C H

C UISINE

prague Roast Pork

Most Czech recipes call for some kind of meat.

Pork, poultry, beef and game are all popular mainstays - Sorry vegetarians.

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When in Prague, it’s almost mandatory to try the country’s national dish: Roast Pork - Dumplings - Sauerkraut. You will see this advertised at many restaurants in Prague. Most Czech recipes for this dish are fairly similar so keep it simple and you can’t go wrong.

prague Roast Pork • 1 tbs vegetable oil• 1 tbs prepared mustard •2 tbs caraway seeds • 1 tbs garlic powder • 1 tbs salt • 1 tsp ground black pepper • 910g pork roast • 1 medium onions, chopped • 1⁄2 cup beer (or water) • 1 tbs cornstarch • 2 tbs butter 1. Mix the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper and rub over the pork roast. If you have time, let it sit about 45 minutes.

2. Preheat oven to 165ºC 3. Lay the onions a large roasting pan. Pour in the beer. Put the roast on top of the onions in the pan. Cover pan with foil. You can even add a few cloves of garlic if you’d like.

4. Bake at 165ºC and baste with the natural juices frequently.

Turn meat over while baking (1 to 11⁄2 hours).

5. Save the juices from the pan and add the cornstarch and butter. Throw in a saucepan and simmer shortly till it thickens. You can pour this over your pork and dumplings.

Yeast Dumplings • 1⁄2 package dry yeast • 2 cups warm water • 1 teaspoon sugar • 2 tablespoon salt • 4 cups instant flour • 1 egg • 1 cubed bread roll 1. Dissolve yeast in lukewarm water with sugar. In a big bowl comine flour, salt, egg and bread roll. After yeast rises, add to mixture and knead for 10 minutes or so.

Form 4 rolls on a sheet with flour. Cover and let rise.

2. Boil salted water and gently place in water.Cover and cook about 20 minutes.

Test for doneness with toothpick. It should be light and puffy.

3. Remove from water and slice.

YEAST DUMPLINGS

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Simple Sauerkraut • 4 slices bacon, sliced into small strips • 1 lb sauerkraut - with juice • 1 medium chopped onion • salt and pepper to taste • 1 tsp caraway seeds •2 tsp cold water• 1 tsp cornstarch• sugar and vinegar to taste 1. Fry bacon in a small pan over until evenly browned. Set aside.

Fry chopped onion in butter until translucent. Add sauerkraut to saucepan, cook until tender. Add bacon, and season with salt, pepper and caraway seeds.

2. Stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat. Add sugar and vinegar to taste.

other Popular Czech Dishes

These two Czech recipes are popular lunch dishes in Prague.

Of course, you’ll need a side dish as well. Boiled potatoes will work fine.

Goulash • 1 medium onion chopped • 450g cubed beef or pork • 2 tbs oil • pinch salt • 1⁄8 tsp ground black pepper• 1⁄8 tsp marjoram • 11⁄2 cups hot water or beer • 1 tsp vinegar • 4 tbs tomato paste • 1⁄4 cup flour • 2 tomatoes, chopped• 1 green pepper, chopped 1. Heat oil in stew pot then add chopped onion. You can add a few caraway seeds before oninons are done. Stir onions until golden. Add cubed meat and sprinkle with salt and pepper.

Stir in tomato paste, vinegar water (or beer).

Mix thoroughly and simmer about 45 minutes or until tender.

2. Add flour to thicken and stir in salt, marjoram and even some garlic if you’d like.

Simmer 5 or so more minutes. Lastly add chopped tomatoes and green pepper stirring in well.

czech Pork Schnitzel • 4 boneless pork sirloin chops, or pork cutlets, boned • pinch of salt • 1⁄2 cup flour for dredging • 2 eggs, beat lightly • 1⁄2 cup bread crumbs • 1⁄4 cup oil for frying • lemon, quatered 1. Pound each chop about 6 cm thick with a kitchen mallet. Sprinkle both sides of the meat with a little salt. Then dredge the meat first in flour. Then dip into egg and then in bread crumbs.

2. Heat oil in large fry pan to a high heat and cook schnitzels one or two at a time approximately 5 minutes until golden on first side. You only want to turn each one once to avoid drying out meat. Flip and fry second side about 5 minutes more until meat is fully cooked.

Serve with lemon wedges. A squeeze of lemon juice adds a nice accent.

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BEEF GOULASH

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W e a r e c e l e br at i n g w o m e n ’s d ay by stocking up on the finest b ubbly. O ur g i f t t o e v ery woman boarding our aircraft d u r i n g t h e m o n t h o f A u g u s t.

celebrating women’s day

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D R AKENS BE R G SE R ENITY & BEAUTY IN ALL ITS AWE WORDS NATALIE WOOD

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“There is a defining moment when you s ta n d w i t h i n t h e s h a d o w s o f a m o u n ta i n ; i t ’ s s i l e n t p o w e r r e m i n ds y o u that y o u ca n cl i mb i t , o r d i g a t u n n e l thr o u gh i t , b u t y o u ca n n e v e r ma k e i t bow down to you.”

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TRAVEL LOCAL

The approach is all about the build-up. At first it is a distant silhouette like the backdrop of a theatre production, with a dramatic unfolding of its largess the nearer you get. The ever-changing view of the peaks keep you mesmerized until at last, your heart beats a little faster as you find yourself in the foothills of the majestic Drakensberg Mountain range.

Going deeper into the range, you cannot but take it slow, all the while marveling at the beauty at your fingertips.

Roads cut through terrain which on one side can have beautiful rolling green pastures where cows slowly graze their way into tomorrow and at the razors edge of the other side, rough cliff faces rebel, pushing their rocky biceps upward in striking contrast.

Named the Drakensberg (Dragon Mountains) by the Dutch, and known as the “Barrier of Spears” by the Zulu’s this is the highest mountain range in Southern Africa, rising to 3,482 meters and extending through six regions. Starting in the Eastern Cape and ending in Limpopo Province, it passes through KwaZulu Natal; Lesotho; Swaziland and Mpumalanga.

It is a fusion of high treeless peaks and lush fertile valleys linked by sloping grasslands (often steep and other times gentle); stark “other worldly” canyons and (due to the high rainfall) a combination of trickling mountain streams and mighty rivers which influence many picturesque waterfalls.

Four valleys within the northern and central Drakensburg offer some of the most spectacular scenery of the entire range, each with its own unique character offering the visitor a mixed bag of mountain splendour to enjoy.

Follow in the footsteps of the first climber to reach the top of Champagne Peak (named because he took a bottle of the delightful bubbly with to celebrate his climb, but

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inadvertently watered the ground with the precious tipple when he dropped it!) but do keep your bottle secure so that you can savour it when you reach the summit at 3248m and become “king” (or queen!)of the world!

The plush autumn colours of the region wash the landscape in burnt oranges, chocolate browns, and variations of gold, which, when experienced whilst enveloped by the hush of the isolated mountain tops, fills the spirit with harmony and serenity that cannot be reproduced by man.

Raw stone and rock is beautiful in its variety of shades and textures, and finding a small souvenir when out walking on a nature trail is a moment of triumph. Keep your “peepers peeled” for Agate and Quartz crystals to pop into your pocket and you will always have the energy of the mountains to keep close at hand.

When talking rock, a trip to Rainbow Gorge which is set within the Cathedral Peak Valley is a phenomenon not to pass up. Carved into magnificent stone cliffs with a stream trickling at its feet, the narrow passage way is blocked by two colossal boulders which have wedged themselves between the walls. Dwarfed by the sheer size of these fallen monoliths, it is here you will gain a deeper understanding of man’s place in the greater scheme of things.

The Royal Natal National Park is the gateway to some of the most dramatic scenery of the Drakensberg range.

For 5 kms the range rises straight up to the sky in an 8km crown of cliff and canyon. With the snow-capped Mon-aux-Sources rising up behind it, the Amphitheater is spectacular from any angle, below or atop.

The art galleries of shiny cities don’t come close to the private viewing you can enjoy of rock art dat-

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the Drakensberg Amphitheatre

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TRAVEL LOCAL ing back as far as 40 000 years. There are some 20 000 individual rock paintings spread out over 500 caves, all of them in outstanding condition.

Take an opportunity to get “lost” in the remote wilderness of the Lost Valley and Middledale Pass which was the entry point into Natal back in 1837 by Piet Retief and has a few elements of interest for history buffs. Unnervingly, a man-made suspension bridge from that bygone era, which is (reportedly) still in working order, will perhaps test your resolve for adventure, but for 4x4 enthusiasts, this is area in which to gain some street cred.

HIGHEST DRINK IN SOUTH AFRICA It will be a heart-stopping drive up the rugged mountain pass, but well worth it once you have your Maluti Lager (or hot chocolate) in hand, and you have parked yourself in a snug corner of the quaint pub at the Sani Mountain Lodge - the highest pub in Africa! Sit back and let the panoramic views entrance you, which it will…

No matter if it is a clear day or the clouds are rolling in.

When nature has drowned you in her delights and you

are in search of a little more culture, perhaps a visit to the major Anglo Boer War battle sites will appease you. A wander through the remnants from the Boer War in local museums and graveyards stand testimony to the conflict of that time and bring history alive.

Experiencing the magnificence of the Drakensberg is best done on foot, or even on steed but a less taxing alternative (and for those wanting to join the birds of prey high above the thermals) a hot air balloon floating between heaven and earth cannot be matched.

As the late afternoon sun edges into the valley over peaks and past cliffs, the autumn colours are illuminated against the shadows of the mountains, it is time to return to your retreat.

Wood paneled libraries with sumptuous deep couches; a fireplace crackling in the corner; a glass of fine port at hand… the perfect nook from which to occasionally look up from a good book and gaze at the beautiful landscape outside your picture window… and when the appetite beckons, long country style feasts await.

Cleopatra Mountain Farmhouse

WHERE TO EAT

Cleopatra Mountain Farmhouse Dinner is a sumptuous 7 course affair with no effort or expense spared to give guests a memorable dining experience. Don’t forget to stay for breakfast – and enticing 3 course affair!

The Gigaba Restaurant at Orion Mont-aux-Sources hotel The warm and inviting restaurant is renowned for its wholesome Breakfasts and Dinner Buffets. One of the signature dishes is the chefs special beef curry - this aromatic curry is a perfect way to end a chilly winter evening. The Restaurant has two distinct seating areas – opt for the secluded area away from the buffet. G 46 GINJA FOOD

“The best days are the ones that start with sunshine and end with moonlight.�

Top: Flyfishing for trout in Northern Drakensberg. Clockwise from left: Lesotho and South Africa border (Northern Drakensberg mountains) after a blizzard; Cathedral Peak Valley; Water reflection of the Drakensberg Mountain range; leaves at fall; the dry drakensberg landscape during winter; the lush vegetation during summer.

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FOOD INTERESTS

Q u e e n o f F r u its The truth about the pretty, mandarine-sized, purple-skinned fruit WORDS JACQUI BROWN

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FOOD INTERESTS It’s no secret that diseases such as cancer, heart attacks, migraines, asthma have increased dramatically. Predominantly I suppose caused from the extreme change in lifestyle globally.

For whatever reason, I have gone on a research mission to find foods with high nutritional and healing properties.

In conversation with a friend she recommended “Mangosteen Juice”. She had learnt about its amazing healing properties from her daughter; a reconstructive surgeon in India.

Mangosteen is a tropical fruit native to Southeast Asia that is touted for its antioxidants, especially xanthones, a type of chemical in certain plants. Its fruit, including the rind and pulp, can be pureed together and is sometimes sold as a drink. Mangosteen juice products may also be mixed with other types of juice. Its rind may be dried and made into a powder, and substances are also extracted from its bark. Mangosteen products are also available in capsule and tablet form. They are sold in health food stores, on the Internet, and through individual independent distributors.

Despite the name, Mangosteen is not related to the mango in any way.

For centuries, those in Southeast Asia have revered the Mangosteen, both for its flavour and the suggestion that it promotes good health. The whole Mangosteen fruit—especially the xanthonepacked pericarp or rind—has been used traditionally to treat a variety of health conditions, actually.

As early as 600 AD, scribes recorded the use of the Mangosteen in the support and maintenance of good health.

Mangosteen: “The Queen of Fruits” Legend has it that Queen Victoria offered knighthood to any subject who could bring her a Mangosteen fruit in prime condition. No one succeeded. The virtual impossibility of preserving the fruit during the weeks-long journey prohibited anyone outside of the growing regions from doing so. But, thanks to the Queen’s admirable quest, the fruit achieved the title, “Queen of Fruits,” a name still used around the globe.

Like many other plants, Mangosteen extracts have shown

in laboratory tests that they can stop certain bacteria and fungi from growing. One laboratory study suggested that Mangosteen extract inhibits the growth of acne-causing bacteria. It has not been tested on people to determine whether it can help acne. In the laboratory, it also slowed the growth of certain cancer cells. A small study in rats suggested that the rind of the Mangosteen may reduce the risk of cancer cell growth in the bowel. However, the ability of Mangosteen to inhibit cancer growth has not been tested in humans.

Despite its healing properties Mangosteen is a pretty, mandarine-sized, purple-skinned fruit with a thick velvety stalk. Its waxy skin is very thick: inside lie 5-7, juicy white segments. The fruit segments have a soft, melting texture and delicious fragrant flavour and occasionally contain seeds.

To release the fruit, cut a circle into the thick skin around the stalk and calyx, and lift it off like a lid. This will reveal the segments of pearly flesh within, which can then be removed.

Mangosteen has such a delicious floral taste that it is usually served very simply, not to override its distinct taste.

Add mangosteen juice to a citrus jelly or granita or serve the fruit segments in a fresh fruit salad. Lemongrass syrup, camomile and lemon juice all work well with mangosteen.

Thai cooks also use mangosteen juice in various savoury dishes to add a sweet note.

They heat it through at the last minute.

Purple mangosteens are generally scored and peeled in half width wise to remove the edible flesh from the shell.

It is important to carefully remove the flesh as the shell contains a purple excarp juice that can stain upon contact.

Purple mangosteens are eaten fresh out of hand, juiced and dried. They can be frozen or canned but these methods have a tendency to compromise the flavour and favourable texture of the fruit. The mangosteen is most often utilized as a dessert ingredient in baked goods, custards, ice creams and beverages. Complimentary companion ingredients include, citrus, apples, vanilla, butter, peanuts, pineapples, bananas, kiwis, watermelon and pomegranates. g GINJA FOOD 49

SWEET TOOTH

t h e

r a w

beginning

a safe haven for anyone interested in adding something natural COURTESY OF The Raw Food Beginner Chef

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SWEET TOOTH

Mangosteen Date Ice-Cream

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SWEET TOOTH “I created the ‘Raw’ Food Beginner Chef brand to be a safe haven for anyone interested in adding more raw and vegan foods to their diet.

I believe that raw vegan food isn’t a religion or a cult in which 100 percent raw vegan is always the goal. I’m not a ‘health coach’ or certified nutritionist; I’m simply someone who has benefited from incorporating more raw vegan foods into her diet and has a strong passion for the culinary arts. I purposely only speak about raw vegan foods through my own perspective, and I realize and respect that others are on their own raw vegan journey.”—Shernell Shernell Cooke is a food writer, cookbook author, and blogger with a background as colorful as her personality.

Her culinary education has been a mix of on-the-job training, formal classes at the Institute of Culinary Education in New York, and private kitchen experiments. Shernell’s experience

includes: Head chef preparing raw food at a health food store and prep cook at a Hyatt brand.

Shernell’s friends and fans describe her as down-to-earth but also wickedly funny. In addition to her love for cooking, she also has a fondness for the TV show “Good Times,” which is her favorite stress reliever. Originally from Barbados, she now lives in Westchester.

This is what she has to say about her food ideology and recepies: I’ve never lied to you and I’m not going to start now. This raw food recipe was born out of pure necessity.

The end of the week is always the hardest for someone with a passion for cooking. It’s a time where everything runs low and you just have to make out with what you’ve got. So that’s how this simple raw food recipe was born. G

Coconut Cake slice Coconut flour is a delicious gluten free option that adds a light airiness to raw and vegan baked goods.

This recipe is sweet and flaky with a delightful, buttery coconut taste. All you need is a blender and three ingredients to be in cake heaven.

Enjoy this raw food recipe along with these others.

• 1 cup coconut flour • 1 cup cashews • 1⁄3 cup brown sugar or sweetener of your choice • 1⁄2 cup or little more of water 1. Blend all the ingredients into a cake like mold and serve.

Mangosteen Date Ice-Cream This creamy ice-cream is filled with mangosteen beads that explode juiciness onto your tongue when you bite into them.

If you don’t have mangosteen and want to experience a taste that’s similar, you could use lychee fruit or ripe pears for this raw food recipe.

• 12 medjool dates• 1 cup coconut flakes • 11⁄2 cups cashews • 1⁄4 teaspoon salt • ⁄4 teaspoon cardamom powder • 3 cups water • 6 open and scrapped mangosteens (pears or lychees would work) 1

1. Blend the first 6 ingredients in your high-speed blender.

2. Strain with a MUSLIN CLOTH, freeze in an ice- cream maker until semi frozen.

3. Add in the mangosteen pods and serve.

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SWEET TOOTH

one this page: coconut cake slice opposite page: shernell cooke

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SWEET TOOTH

Strawberry Coconut Jam Cookies

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SWEET TOOTH

Strawberry Coconut Jam Cookies If you only make the jam and keep it around to smear on your favorite homemade or store brought bread, you would still be in for a treat.

Strawberry Jam: • 12 medjool dates pitted • 1⁄2 lemon juiced • 1⁄2 lemon zested • 11⁄2 cups strawberries • 1 teaspoon vanilla extract •2 tablespoons maple syrup • 1⁄4 teaspoon salt 1. Blend all the ingredients together until completely smooth and set aside in a medium bowl.

Strawberry Coconut Jam Cookies: • 1 cup cashews • 1⁄2 cup almond flour • 1⁄2 cup coconut flour • 1⁄3 cup coconut flakes• 1⁄4 teaspoon salt • 1⁄4 cup maple syrup 1. Process the cashews in your food processor until flour like.

2. Add in the almond flour,coconut flour and coconut flakes and process until well incorporated.

3. Then add in the remaining ingredients and process until moist and crumbly.

4. Roll out the dough with a rolling pin between a folded over zip-lock bag.

Then cut with a cookie cutter and assemble with the jam.

Vivid Double Coconut Ice Cream This is an easy raw vegan recipe that is sweet, rich and creamy. It’s filled with rich coconut flavor and a hint of cardamom, which is optional.

You can use coconut sugar - it’s a sweetener kind of brown like sugar. It’s made from the sap of the coconut plant and is low glycemic.

• 1 cup dried coconut flakes • 1⁄2 cup coconut crystals • 1 cup cashews • 3 dates • 1⁄4 teaspoon salt • 2 1⁄4 teaspoons cardamom powder • 21⁄2 cups water 1. Blend well, strain, freeze and serve.

VIVID DOUBLE COCONUT ICE CREAM

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SWEET TOOTH

Effortless Sliced Vegan Cheese It’s a softer cheese that would go great with a crusty herbed crackers that can be served as a snack or after-dinner treat.

THICKENING AGENT: • 1½ tablespoons of Agar Agar powder • 1 cup of water 1. Simmer in a small sauce pan for 10 min and set aside.

CHEESE: • 1½ cups of cashews • ½ red bell pepper • ½ tablespoon of red pepper flakes • 3 lemons juiced • 1 tablespoon of salt or a little more • 1 cup of water 1 Blend ALL INGREDIENTS WELL TOGETHER, 2. add in the Agar Agar liquid, and then continue to blend until well incorporated.

3. Pour the mixture into desired molds and freeze for 15 minutes or until firm.

4. Store the cheese in your refrigerator for up to 1 week.

Amazingly Easy Strawberry Coconut Mimosas This is an sweet, fruit like punch drink that is healthy and delicious. It’s pack with vitamins which is perfect for the chilly season to help protect you from those nasty winter bugs.

• 2 cups frozen strawberries (organic) • Water and meat of 1 young Thai Coconut • 2 cups mineral water • 1⁄2 cup brown sugar or raw sweetener of your choice.

1. Blend all the above ingredients until well combined,chill and serve.

STRAWBERRY COCONUT MIMOSAS

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Effortless Sliced Vegan Cheese

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WINE

C HEESY

J A Z Z

Delheim turns up the heat with Jazzy Cheese Fondues on Sundays WORDS Leanne Sutherland The Delheim Jazz & Cheese Fondue events on Sundays cost R150 per person and include a warming glass of Glühwein on arrival, the cheese fondue as well as the live music (starters, desserts and meaty addons are extra). The band will be adding rhythm and soul to a relaxed vibe from 12h30 until 15h30.

Dip into a melting pot of culinary bliss, fine wines and genuine hospitality when familyowned Delheim Wine Estate, nestled just outside Stellenbosch, wards off the winter chills with their popular Jazz & Cheese Fondue indulgences, every Sunday afternoon from 7 July until 25 August.

This ultimate winter warmer is your ticket to end your weekend on a decadent high with a taste of retro-nostalgia, when resident chef Christine Claasen treats guests to Delheim’s spin on the all-time favourite cheese fondue.

Lashings of piping hot cheese fondue meet toe-tapping tunes when guests are ushered to the cosy ‘downstairs’ tasting cellar at this prominent Winelands destination, where steaming pots of Swiss fondue and awardwinning estate wines tantalise the senses to the sounds of the Pierre-Henri Wicomb Jazz Trio.

“Unspoilt by gourmet pretensions, Delheim offers the perfect hotspot for

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families and friends to spend their Sundays, with steaming pots of mouth-watering cheese sensations to comfort winter blues. Our more-ish fondue is prepared to an authentic Swiss recipe and is served with farm-fresh bread and crisp crudités to satisfy the appetite,” shares Christine who joined Delheim at the end of 2012 after a stint at the 5-star Cape Grace Hotel in Cape Town.

Meat lovers can pimp up their fondues with savoury potato and prosciutto bites and in addition to the dreamy fondue indulgence, starters and desserts – ranging from samoosas, pâtés and carpaccio to Grappa with dark chocolate truffles – can be ordered separately from Delheim’s Garden Restaurant.

Bookings for the Delheim Jazz & Cheese Fondue Sundays are essential. Contact Delheim at Tel: (021) 888 4607 or send an email to restaurant@delheim.com to secure your table. Diaries the following dates NOW: 7 July, 14 July, 21 July, 28 July, 4 August, 11 August, 18 August and 25 August.

Delheim was the first wine estate in the country to serve food almost four decades ago and today its family-friendly Garden Restaurant with its stunning setting remains a firm lunchtime favourite, celebrated for its homely atmosphere and comfort food. The estate is located in the Simonsberg sub-region of the Stellenbosch Wine Routes, on the Knorhoek Road, off the R44. G

WINE

win with delheim and ginja magazine Win a bottle of Delheim Pinotage and an “Aging to perfection T-shirt”. Simply SMS your name, surname and the word DELHEIM to 33282 and your entry will go into an electronic lucky draw.

Winners will be notified by 2nd of September via SMS. SMS’s are charged at R1.50. free SMS’s do not apply.

delheim Kudu, prune and shallot Stew served with white rice, roasted vegetables and pumpkin fritters Marinate Kudu in Red Wine, vegetable oil and Oregano / Thyme mix for at least 3 days (see steps).

for the Kudu Stew : 3kg Kudu • 1 bottle Cooking Red Wine – Delheim Pinotage • 1 L Vegetable oil • 100g Oregano and Thyme for the Sauce: 1 bottle Delheim Pinotage • 2 onions (medium) - chopped • 4 large carrots - cubed •21⁄2 kg can peeled tomatoes• 30g white sugar • 8 star aniseeds •8 stick cinnamon•Salt & pepper•4 tlbs tomato paste • 250g Shallots (baby onions) pre-cooked with a touch of balsamic vinaigrette • 250g prunes • 100g Oregano and 50g Thyme • 1 L of Beef stock homemade or instant

1. Strain Kudu and place in a new pot then cover Kudu with a bottle of red wine, oregano, beef stock, chopped onion and carrots and cook for 1 hour. Remove Kudu from stock.

2. Add peeled tomatoes, 4 table spoon tomato paste, cinnamon sticks, aniseed, sugar, salt and pepper to taste and have sauce simmer for another hour until it is thick.Then add meat to sauce with prunes and shallots, allow to simmer for another 20 min.

3. Serve with white rice, roasted vegetables and pumpkin fritters.

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WINE

I n

p u r s u i t

p e rf e c t

o f

t h e

b u b b l e

Gr a h a m B e c k W i n e s WORDS Nicolette Waterford

WINE

The evolution of Graham Beck Cap Classique Over the years Graham Beck has established a reputation as one of South Africa’s leading Cap Classique producers, striving for consistency, quality and continuous innovation.

At the custom built Méthode Cap Classique cellar in Robertson our team continues to pursue the perfect bubble. The captain at the helm of this extraordinary vessel of discovery is Cellarmaster Pieter ‘Bubbles’ Ferreira. Our passion for the job at hand shines through in every bottle, every sip and each tiny bubble, as we work tirelessly to ensure that Graham Beck Cap Classiques remain synonymous with sophistication, flair and timeless appeal.

The foundations for this celebrated brand’s success were laid in 1983 when Mr Graham Beck purchased Madeba, an estate located near the Western Cape town of Robertson.

Pieter joined the cellar in 1990.

Surprised by the intrinsic quality of the base wines even in those early days, he and the team worked hard at establishing a solid platform for MCC style wines.

The first Non Vintage was released in 1993 and we’ve never looked back! After years of refining our focus and honing our choice of suitable clones, site selection and vineyard and cellar practices we are reaping the rewards. “We always aim to capture the unique fruit characteristics of each variety. It’s our goal to ensure the ultimate in elegance and finesse,” explains Pieter.

The search for the quintessential Cap Classique propels our passionate band of bubbly alchemists forward as we continue to follow our calling and hone our craft...

In Good Company- Inspired by our fans Our Cap Classique range continues to notch up numerous awards both locally and internationally.

Wine critics have compared our MCC’s to the greats of the international wine arena – praise we’re justifiably proud of. This recognition only encourages us to strive for even loftier levels of world class excellence.

Further proof of these wines’ global following is their popularity amongst iconic world figures. From Madiba magic to Obama mania these two illustrious statesmen both celebrated history in the making with none other than Graham Beck Cap Classique. It was the official celebratory drink at Nelson Mandela’s inauguration as South Africa’s first democratically elected State President in 1994.

When Barack Obama was nominated as his party’s presidential candidate in November 2008, he and Michelle Obama celebrated with Graham Beck Brut NV at their home in Chicago. Michelle, who had regularly enjoyed the Brut NV at her favourite restaurant with friends, ordered a case for the private post-nomination party.

More recently the Blanc de Blancs was served at the Swedish Royal Wedding, while Britain’s Prince Harry and his guests also enjoyed Graham Beck Brut at a 2013 fund-raising Gala Dinner in Johannesburg to toast the Prince’s Sentebale charity initiative.

In June this year the Brut made a special guest appearance at a quintessential Irish pub lunch for Michelle Obama, her daughters and legendary Irish rock band U2’s front man Bono & his wife, Ali.

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Top, from left: Graham Beck water fountain apon arrival of the estate; harvesting of the grapes at work, an aged MCC bottle in hand.

Below: Graham Beck Robertson vineyards. Opposite Page: Grounds and exterior of the Graham Beck Robertson Cellar Door.

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WINE

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WINE

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Non Vintage collection- Brut Rosé NV

Prestige Collection - Cuvée Clive

a classic blend of sophistication, timelessness and elegance

Vintage collection- Brut Rosé

These seven MCC’s also embody the rewarding versatility and extensive appeal of the portfolio – with a wine to complement every mood, occasion, dish and desire. The subtle nuances and complex flavour and aroma spectrum cater for a wide range of tastes – yet in every sip the Graham Beck golden thread of consistency, elegance and finesse continues to seduce and delight wine lovers across the globe. G

Vintage collection- Blanc de Blancs

Each exquisitely crafted wine is unique in both its style and individual characteristics, demonstrating our unwavering passion and dedication in the creation of sparkling wines which define class, sophistication, timelessness and superb quality.

Vintage collection- Brut Zero

Non Vintage collection- Brut NV

The Graham Beck Cap Classique Portfolio consists of three ranges: the Non Vintage collection (Brut NV, Brut Rosé NV and Bliss Demi-Sec NV), the Vintage Collection (Blanc de Blancs, Brut Rosé and Brut Zero) and the Prestige Collection (Cuvée Clive). This meticulously structured three-tiered approach emulates that of the famous French Champagne Houses – further evidence that Graham Beck Wines is infinitely capable of keeping such hallowed company.

Non Vintage collection- Bliss Demi-Sec NV

Seven unique wines, one overwhelming desire for excellence - Introducing the Graham Beck Cap Classique Portfolio

WINE

pork belly, slow cooked egg yolk, potato gnocchi, bacon & cheese

Restaurant: Delaire Graff| Chef: Christiaan Campbell | pair with: Graham Beck Brut Rose 2009 FOR THE Poached egg yolk: • 4 eggs • 250ml pure duck fat • Separate the eggs 1. Carefully submerge the yolks in the duck fat set at 65ºC for 90 minutes 2. Allow to cool in the fat FOR THE Pork belly/neck: • 600g traditionally smoked pork belly • 500g duck fat • 1 bay leaf • 15ml mixed pepper corns • Generous sprig of rosemary and thyme • Four cloves garlic 1. In a suitably sized roasting pan place the pork belly, duck fat and the herbs and spices.

2. Cover the dish with foil or tight fitting lid and cook for three hours at 140ºC. 3. Remove from the fat and press between two trays in the refrigerator.

4. Square of the belly (100g of trimmings needed for the sauce) and cut into 16 neat cubes.

5. Pour the cooking fat into a tall jug and allow the fat to solidify.

6. Collect the juices underneath the solidified fat 7. Reduce this down until it is a light syrupy texture and set aside for later FOR THE Bread crisps: • 100g stale bread cut into fine blocks • 25-50 ml of the poaching fat • Fine zest of half a lemon • Fine zest of half a orange • 15 ml of finely grated parmesan cheese • 10ml finely chopped parsley 1. Sauté the bread crumbs in the cooking fat till crispy 2. Drain on paper kitchen towel. Once cool transfer into a bowl, add the zest, parmesan and parsley and set aside Potato Gnocchi: • 4 potatoes • 250g fine semolina flour (four hand full’s) • 30g mushroom powder • 10g finely ground dry sage 1. Roaste potato for 50 min at 180ºC on a thin layer of rock salt till soft.

2. When hot, halve the potatoes and scoop out the flesh.

3. Quickly pass through a potato ricer and add the flour, mushroom powder and sage and work the mixture into dough.

4. Roll out into thin rolls and cut into 15mm lengths and cook in lightly salted boiling water.

5. As the gnocchi rise to the surface scoop out and drop into ice water 6. Remove from ice water and toss through with a little olive oil FOR THE Bacon and cheese sauce: • 1 fresh onions diced • 1 clove garlic • 100g pork belly off-cuts • 150g parmesan rinds • 500ml cream and 500 milk • 100ml white wine 1. Sweat onion, garlic and pork till nice and caramelized 2. Deglaze with white wine and reduce till syrupy, add the cream, milk and parmesan and simmer for 1 hour.

3. Liquidize the whole mixture and pass through a fine sieve.

For serving: 8 wafer thin slices of Lardo (smoked cured pork fat) 1. In a sauce pan heat the belly till golden and glaze the meat with the reserved cooking juices.

2. Sauté the gnocchi in an non-stick pan till golden in colour with butter 3. Heat the egg yolks Arrange the pork belly on a very hot plate, carefully place the yolks and cover with the Lardo.

4. Sprinkle the crumbs over the yolks and the bellies 5. Reheat the sauce, check the consistency and fluff up with a high powered stick blender 6. Sauce the dishes and serve immediately

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WINE

pork belly, slow cooked egg yolk, potato gnocchi, bacon & cheese.

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WINE

Poach guava, sorbet, cinnamon cream, shortbread

Restaurant: Delaire Graff| Chef: Christiaan Campbell | pair with: Graham Beck Bliss Demi Sec NV Poached guava: 1 kg guavas peeled and halved • 2 Heavy duty ziplock bags 1. Carefully remove the pips and place in one of the bags, whilst placing the seeded guava in the other bag.

2. Divide the stock syrup between the two bags equally, seal and place in a pot of gentle simmering water.

3. When the fruit is tender, remove and quick chill the bags in ice water.

4. Remove eight guava fruit halves and slice into slivers, then set aside and refrigerate.

5. Puree the seed mixture and the remaining whole flesh keeping the two mixtures separate.

Stock syrup: 250g Sugar • 250g water • 1⁄2 vanilla pod split • Juice and zest of one lemon 1. Dissolve the sugar and water and add the vanilla pod, then bring to the boil for two minutes.

2. Remove from heat and add the lemon juice and zest. guava sorbet: 350ml poached guava seed puree • 150ml Water • 50g egg Whites 1. Blitz the ingredients together and churn in an ice cream machine.

Guava Mousse: 320g White Chocolate • 25g Butter • 225g Puree (mix made up of remaining seed puree and whole fruit puree) • 450g Cream, whipped • 2.5ml Cinnamon freshly ground 1. Melt the white chocolate and butter over a double boiler, and then slowly stir in guava purée.

2. Add the cinnamon and fold through lightly whip cream.

3. Store in air tight container and refrigerate .

Greek Shortbread: 250 g Butter • 1 cup Icing Sugar • 2 Vanilla Pods • Orange zest • 1 Egg (separated) • 2 ½ cups Cake • Flour • ½ cup Almonds, ground • 1 tsp Baking Powder 1. Cream butter and icing sugar.

2. Add the egg yolk, followed by the lightly beaten egg white.

3. Sieve the flour, ground almonds and baking powder and fold through the butter mixture.

4. Roll into balls and freeze to firm.

5. Bake at 170ºC for 12min then roll through icing sugar while still warm.

Cinnamon Créme Pattisier: • 500ml milk • Half a stick cinnamon roughly broken • 6 yolks • 50g Corn Flour • 75g castor sugar 1. Heat the milk and sticks of cinnamon three times, but never allow to boil.

2. Strain out the sticks of cinnamon and reheat the milk.

3. Beat the yolks and sugar till thick and pale, then sieve in the corn flour.

4. Beat through the egg mix and pour over the hot milk.

5. Return the whole mixture to the heat whilst stirring with a wooden spoon.

6. Cook the mixture till it just short of coming to the boil.

7. Allow to cool then pass the mixture through a fine sieve and set aside.

Vanilla Shortbread: • 250g Butter • 250g Cake Flour • 125g Sugar •125g Corn Flour 1. Lightly beat the butter with the sugar and fold through the rest of the dry ingredients.

2. Press into a baking pan and bake at 140ºC for 20 – 25 minutes or until golden brown.

3. Turn out and cool on a wire rack, once cool break off pieces to make into coarse crumbs and set aside.

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WINE

Poach guava, sorbet, cinnamon cream, shortbread

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FOOD TALK

BUSH M ANS

F INEST

Bushmans Kloof teams up with Bouchard Finlayson for a gourmet food & wine weekend.

WORDS Janie van der Spuy

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Voted one of the Best Hotels for Food in Africa, Middle East and the Indian Ocean in Condé Nast Traveller UK’s, Gold List three years running (2010/11/12), Bushmans Kloof Wilderness Reserve & Wellness Retreat in the Cederberg Mountains offers a wonderfully indulgent setting for a gourmet escape.

The lodge’s Food and Wine Weekends are a highlight on the culinary calendar, and will this year culminate in a very special collaboration between Executive Chef Floris Smith and Bouchard Finlayson’s renowned winemaker and ‘Pinot Pioneer’ Peter Finlayson. Using the finest local ingredients, world-class cuisine will be matched with superb wines and presented in the magnificent wilderness environment that is Bushmans Kloof. The culinary experience took place on Friday 19 to Sunday 21 July, and included a special wine tasting and presentation by Peter Finlayson; a gourmet food and wine pairing dinner on the Saturday; daily High Tea; nature drives; and rock art excursions; as well as all meals and lodge activities. Rates were from R 2100 per person sharing per night.

Peter Finlayson was the first modern-day winemaker in the Hemel-

en-Aarde Valley, where the Bouchard Finlayson Vineyard and Winery are located, and was instrumental in putting the Walker Bay wine region on the map. Bouchard Finlayson is framed by mountains and within sight of the ocean, with frost-free, beneficial weather and the most perfect clay shale vineyard soils to produce Pinot Noir, Chardonnay and Sauvignon Blanc wines of outstanding quality.

The food and wine pairing dinner on Saturday 20 July was a feast for all senses. Executive Chef Floris Smith commenced the evening with Wasabi & White Chocolate Salmon - Pink Salmon, rolled in sushi rice, with wasabi and white chocolate créme brûlée, soya reduction and a preserved ginger and lemon gel. Peter Finlayson’s Bouchard Finlayson 2010 Sauvignon Blanc Reserve offered the perfect accompaniment. The second course presented was a Trio of Duck - Potted duck sausage, five-spice duck breast and duck liver parfait with caramelised pearl onions and a water crest salad. It was accompanied by Bouchard Finlayson’s 2011 Hannibal.

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FOOD TALK

Smith then served the main course - slowly braised Lamb Shank Ravioli with oven-roasted tomatoes, field mushrooms, thyme and sage. It was matched with Bouchard Finlayson’s award-winning 2011 Galpin Peak Pinot Noir, which was voted ‘Best Red Wine’ in the new ‘Biodiversity and Wine Initiative (BWI)’ category at the 2012 Nedbank Green Wine Awards. Guests with a sweet tooth were delighted with the rich and creamy Brie and Gorgonzola Blueberry Cheese Cake topped with a blueberry and red wine jelly, it was accompanied by Bouchard Finlayson’s 2011 Missionvale Chardonnay. Chef Smith’s final creation called Best of Two Worlds – Bitter chocolate tart served with parsnip ice cream and Frangelico Liqueur.

MORE ABOUT BUSHMANS KLOOF WILDERNESS RESERVE & WELLNESS RETREAT Bushmans Kloof is a luxurious ecological oasis of 18 533 acres (7500 hectare), situated at the foothills of the breathtaking Cederberg mountains. Here majestic views, staggering rock formations, open plains, invigorating outdoor activities, 16 luxurious rooms and suites, award-winning Cape cuisine and a wellness experience deeply rooted in Nature, all combine to create an unforgettable, luxury wilderness adventure. Koro Lodge, the private villa, provides a fully independently catered for experience for families and friends travelling together, which includes the services of a guide with game viewing vehicle, and a dedicated chef and hostess.

Less than three hours’ drive from Cape Town, Bushmans Kloof is unequivocally recognised as a conservation success story, and was awarded the Relais & Châteaux Environment Trophy (2007), in recognition of its exceptional environmental and conservation projects. In 2009, it was the Global Winner of Wildlife Conservations Programs in the prestigious Condé Nast Traveler World Savers Awards, and in 2013 Bushmans Kloof was voted one of the World’s Best Ecolodges by National Geographic Traveler magazine.

Malaria and predator free, Bushmans Kloof is a sanctuary for many indigenous plants, animals and birds, including the endangered Cape mountain zebra. It is also home to over 130 Bushman rock art sites, is recognized as one of South Africa’s Natural Heritage Sites, and is part of the Cape Floral Kingdom. It bases its entire business ethos on preserving the precious natural environment, while providing guests with the ultimate African wilderness experience in the beautiful surroundings of the Cederberg Wilderness Area, which forms part

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of the Cape Floral Region – a recognized World Heritage site.

A mere 270km from Cape Town, the 5-star Relais & Châteaux lodge, voted Best Hotel in the World 2009 (Travel + Leisure), is renowned for its warm, caring service and exceptional hospitality. In 2010 it was listed on the coveted Condé Nast Traveler USA, as one of the Top 50 Resorts in Africa in the World’s Best Awards, and for the past three years (2010 – 2012), was included in the Condé Nast Traveller UK Gold List for Best Hotels for Food in Africa, Middle East and the Indian Ocean.

ABOUT BOUCHARD FINLAYSON Established in 1989 in the temperate Hemel-en-Aarde Valley on 125 hectares (312 acres) of Walker Bay’s prime viticultural land, Bouchard Finlayson Vineyard and Winery is a small cellar dedicated to the quality production of Pinot noir, Chardonnay and Sauvignon blanc. Ever since releasing their first vintages, the name Bouchard Finlayson has been internationally synonymous with excellence. Today, owned by the Red Carnation Hotels’ Tollman family and under the leadership of Victoria Tollman and winemaker Peter Finlayson, 22 hectares (54 acres) of the estate are currently under vine with 50% devoted to the varietal for which Peter is most acclaimed – Pinot noir. Other cultivars under production include Chardonnay, Sauvignon blanc and Sangiovese, as well as a handful under exploration. Bouchard Finlayson is an accredited Championship member of the Biodiversity and Wine initiative (BWI).

Situated on the R320 near Hermanus, Bouchard Finlayson vineyard and winery is open for tastings and sales Monday to Friday from 09h30 to 17h00 and on Saturdays from 10h00 to 13h00.

For further information, call +27 28 312 3515; email info@ bouchardfinlayson.co.za; or visit www.bouchardfinlayson.co.za.

More About The Red Carnation Hotel Collection Red Carnation Hotels is an award-winning collection of five and four star family-run boutique hotels in London, Dorset, Guernsey, Geneva, Florida and South Africa. Each property has its own individual character and unique location that reflects the local environment, culture and cuisine. They all share the qualities that win Red Carnation so many prestigious awards – splendid luxury, generous hospitality, inventive and traditional cuisine, private art collections, passionate service and loyal staff committed to creating richly rewarding experiences for all their guests. For more information about these award-winning hotels and the rest of the Red Carnation Collection, please go to www.redcarnationhotels.com G

FOOD TALK

Top: Views of the riverside along the Bushmans Kloof’s Homestead. Below, from left: Homestead Exterior and pool side; Floris Smith collecting fruit; Peter Finlayson & Dog.

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Top, from left: Waiter setting a private table at the Manor House Deck; curry dish served at the Bushmans Kloof Restaurant; one of the private spa chalets. Below : Homestead Lounge. Opposite page: Riverside Boma

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FOOD TALK

“A place to reconnect with the natural world and feel the pulse of an extraordinary and ancient landscape”

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the helping hand WHAT WE DO StreetSmart SA is a registered fundraising organisation that supports partner organisations that assist marginalised children by giving them the support they need to lead viable lives.Giving money or gifts to a child on the street, keeps the child on the street. Responsible giving would be to donate to organisations like StreetSmart.

HOW WE WORK StreetSmart restaurants display a StreetSmart table card, informing patrons that a voluntary R5 donation will be added to their bill.

Diners should see their StreetSmart donation reflected on their

“You have not lived until you have done something for someone who can never repay you.”

- John Bunyan

restaurant bill.Every cent raised in StreetSmart restaurants goes to the selected beneficiaries. All of StreetSmart’s administrative costs are covered by corporate sponsorships, private donations and fundraisers.

HOW YOU CAN HELP Do the right thing and eat out in a StreetSmart restaurant and help our street children become integrated into society.

See our website for details of participating StreetSmart restaurants. www.streetsmartsa.org.za

STREETSMART SA Tel: (021) 418 0621 | E-mail: info@streetsmartsa.org.za www.streetsmartsa.org.za | Section 21 Company 2004/036117/08 NPO: 051- 449 PBO: 930015804

FOOD TALK

“This interactive ‘braai boot camp in the heart of the Breede River Valley’

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FOOD TALK

takING the grill to gourmet heights

The Robertson Small Hotel takes the grill to gourmet heights Reuben & Co flexes braai-ceps with new tong tricks for Braai Day WORDS Leanne Sutherland Want to ignite the gourmet side of the grill?

The Robertson Small Hotel adds a tantalising twist to the ultimate South Africans pastime when this 5-star luxury retreat gathers the tongs for a fired-up Smackdown at The Small on Saturday, 7 September.

Even seasoned ‘braaistros’ need to brush up on their skills now and then and in preparation for National Braai Day (on 24 September), celebrity chef Reuben Riffel and the hotel’s Executive Chef, Tiaan van Greunen, will be sharing smoking hot braai secrets and guide foodie firebugs through the art of gourmet grilling.

“This interactive ‘braai boot camp in the heart of the Breede River Valley’ is more than just about throwing meat on the coals. It is about celebrating South Africa’s common heritage and honing your skills to ensure a blazing success, every time you light that fire. We will show you how to take a backyard barbecue to gourmet heights,” explains Tiaan.

Meat aficionados and vegetarians are in for a sumptuous treat and a few ‘local is lekker’ surprises when the chefs add their own sizzling spin on this ubiquitous South African style of cooking with

unique main and side dishes straight off the grill.

Guests will tuck into a delicious spread ranging from savoury appetizers to caramelised, flamekissed dessert delights – all and all a four-course fire and smoke inspired feast not to be missed.

Enthusiasts will also be able to flex their own braai-ceps on the day during a team cook-off when each group will have to create a braai-based starter from a mystery box of simple ingredients.

And where there is smoke and fire, there must

also be an infusion of refreshing libations. The emcee for this jovial gathering, Susan Cashin – a certified sommelier – will showcase pioneering new research into food and drink pairings. She will engage one and all in a fun-filled tasting experience that will present a range of beverage offerings from aperitifs and artisan beers to cocktails and wines unique to the area.

The exclusive Smackdown at The Small adventure costs R485 per person and includes the four-course lunch and wine on the day. The event starts at 12h00. Seating is limited and bookings are essential.

The chic Robertson Small Hotel also invites guests to extend their Breede River sojourn and linger a little longer in its charming company. A booking for a two night stay at the hotel during the weekend of the Smackdown at The Small, earns one a complimentary ticket to the event.

To reserve your Smackdown at The Small ticket or for more information regarding its accommodation packages contact The Robertson Small Hotel at Tel: (+27)23 626 7200 or email reservations@therobertsonsmallhotel.com.G

The Robertson Small Hotel is located at 58 Van Reenen Street, Robertson, Western Cape.

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FOOD TALK

Grilled Kingklip with Roosterkoek and Lemon, Garlic and Herb Butter Fish : • 4 x 160g kingklip fillets (seasoned with salt and pepper) Herb Butter: • 250g unsalted butter, softened • Zest and juice of 1 lemon • Handful chopped flat leaf parsley • 2 cloves chopped garlic Roosterkoek: • 500g white bread flour • 7g instant yeast • 200 – 250ml lukewarm water • Pinch of salt & pepper 1. Cut the beef into 5cm squares.

2. Add all the marinade ingredients together and marinade for 30 – 45 minutes.

3. Blend all the yogurt ingredients together and keep chilled in fridge.

4. Cook the rice in water with all the ingredients except the raisins, until the rice is cooked.

Stir in the raisins with a wooden spoon and serve hot as soon as the meat comes off the braai.

5. Serve chilled mint sauce on the side.

rEUBEN’S Beef Kebab with Mint Yogurt and Sunday Rice For the meat: • 1kg good quality steak ( * Beef Sirloin or Fillet ) • 4 tbsp chopped thyme • 4 tbsp chopped rosemary • 4 tbsp chopped garlic • ¾ cup canola oil Mint yogurt: • 2 cups plain yogurt • 1 handful fresh chopped mint • 4 tbsp fish sauce • 4 tbsp castor sugar • 2 tsp lemon juice Sunday rice: • 1½ cup jasmine rice • 2 bay leaves • 1 tsp tumeric • 1 x 2cm cinnamon stick • 4 tbsp raisins • 1 tbsp sugar • 1 lt water • Pinch of salt 1. Cut the beef into 5cm squares.

2. Add all the marinade ingredients together and marinade for 30 – 45 minutes.

3. Blend all the yogurt ingredients together and keep chilled in fridge.

4. Cook the rice in water with all the ingredients except the raisins, until the rice is cooked.

Stir in the raisins with a wooden spoon and serve hot as soon as the meat comes off the braai.

5. Serve chilled mint sauce on the side.

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rUBEN’S Beef Kebab with Mint Yogurt and Sunday Rice

FOOD TALK

Grilled Kingklip with Roosterkoek and Lemon, Garlic and Herb Butter.

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FOOD TALK Chocolate mousse, blackberry sorbet, pickled baby beetroot with yoghurt and liquorice meringue

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FOOD TALK

THE TEST KITCHEN “The day Woodstock officially became Cape Town’s hottest district can be dated to Nov. 24, 2010 – when Luke Dale-Roberts opened The Test Kitchen there.”

- Alex Perry, Time Magazine

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FOOD TALK

THE UNSTOPPABLE LUKE DALE-ROBERTS South Africa, Cape Town, June 2013; LUKE DALE-ROBERTS is a name synonymous with the finest, most creative and innovative food in South Africa.

WORDS Ian Manley

Having honed his considerable skills in some of the most renowned kitchens around the world, since coming to Cape Town, Luke has consistently proven his mettle with a string of awards and accolades, last year The Test Kitchen was awarded “Best Restaurant of the Year” at the 2012 Eat Out Dstv Food Network Restaurant Awards in South Africa.

Most recently, in April 2013 Chef Luke Dale-Roberts’s The Test Kitchen was given the “Cacao Barry One To Watch Award” at The World’s 50 Best Restaurants awards gala ceremony held in London. This prestigious award is given to a restaurant which Restaurant magazine feels is right up there with the very best of the top restaurants in the world. Each year one restaurant is named One To Watch, signifying a belief that come next year this restaurant will most likely appear on The World’s 50 Best Restaurants list. For a restaurant that is only two and a half years old, as The Test Kitchen is, this is an enormous accolade.

The Test Kitchen also made an impressive 61st placement, up 13 places from their 74th position as a new entry last year when they first appeared as a New Listing, causing quite a stir of excitement, as it had only been operational since November 2010. Such achievements and honours are unusual in a restaurant so young, which makes the awards all the more significant to Luke Dale Roberts who is no stranger to The World’s 50 Best Restaurants, having appeared there twice during his time as Head Chef of La Colombe. When he left La Colombe to start his own restaurant in 2010 there were few people who did not express their disbelief but Luke was determined to forge ahead and create his own sort of restaurant. He craved

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complete creative freedom and his bravery and commitment has paid off. This recognition bestowed on an independent, young restaurant with no corporate backing is certainly something that makes gourmands sit up straight and take notice.

The Test Kitchen, which opened in November 2010, sees the chef cooking his distinctive style of cuisine in an intimate space that also delights design aficionados.

Time magazine pin pointed the date November 24, 2010, as the day “Woodstock officially became Cape Town’s hottest district… when Luke Dale-Roberts opened The Test Kitchen there.” Worthy praise indeed.

As its name implies, The Test Kitchen, though primarily a restaurant, affords Luke the opportunity for maximum innovation as a chef, as well as being a space to use as “the creative hub” for a variety of different projects, including regular cooking demonstrations. “It symbolises a stage in a creative process,” he says. The intimate 60-seater restaurant provides guests with the option of a casual or more formal dining experience, but always a taste of Luke’s apparently limitless culinary imagination and exquisite presentations.

Following the 2011 Eat Out Dstv Food Network Restaurant Awards, in which Luke was awarded Chef of the Year, Luke not only went on to collaborate with leading food innovators Woolworths on a gourmet Christmas range but in a recession which has sadly seen so many establishments closing their doors, he took the bull by the horns and opened a new dining concept - The Pot Luck Club – at the end of 2011 next door to the Test Kitchen.

FOOD TALK Opposite: Luke’s Caprese: Baby roma tomatoes and gooseberries in basil & black pepper syrup, strachiatella, yoghurt snowballs, olive tuiles, basil granite One this page: Luke DaleRoberts with a rack of lamb.

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FOOD TALK On this Page: Luke’s Tuna Tataki - red cabbage three ways apple dressing with horseradish emulsion. Opposite page: decor of The Test Kitchen

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FOOD TALK

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FOOD TALK

In a recent move, Luke has decided to shift things around –incorporating this next door space into The Test Kitchen and moving The Pot Luck Club to a larger space within The Old Biscuit Mill where up to 100 guests can enjoy the spoils on offer. Both eateries have thus doubled their capacity. Opening in January 2013, the new no-doubt equally designtastic Pot Luck space is certainly the city’s new dining destination du jour. Fans are thrilled to hear the new The Pot Luck Club now also opens for Sunday Champagne brunch.

A pop-up Pot Luck Club was also on the international scene this past ski season at Switzerland’s hottest ski destination, Verbier. Located at the stylish ski lodge Hotel Farinet, the pop-up Pot Luck opened for the duration of Verbier’s 2012 - 2013 ski season and made for an added ideal laboratory to test tastes and ingredients to a well-heeled audience.

While Luke’s remarkable talent, as well as consistency and innovation, continue to push culinary boundaries without losing sight of the expectations of diners and ensure his eateries are fully booked months in advance, he remains humble.

“I think the secret to the success of the restaurants so far is that every single person who works here is completely and utterly committed to doing their level best every single day – from the selection of the produce we work with, to presenting each dish on the plate,” says Luke.

“We all want the same thing - for the diner to be blown away by the combination of flavours and the taste experience that we have put so much effort into creating.”

Luke’s most recent development is a dedicated food lab located across the road from these two restaurants where he and his team will develop, design, conceptualise and create new concoctions to further delight diners.

The path to these two exceptional restaurants has been a long and winding one: British born Luke trained at Baur Au Lac Hotel in Zurich, Switzerland– at the time recognised as one of the top five hotels in the world. He returned to London where he honed his skills in the art of

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French fine dining at Elenas L’Etoile under Roux brothers protégé Kevin Hopgood. This was followed by a move to Australia where he explored Pacific Rim fine dining.

Returning to London, Luke continued his career working at the Bali Sugar (member of the Sugar Club restaurants in the UK), learning fusion cuisine at its best. From there he moved to the famous Soho House Media Club as executive sous chef where he cooked for the rich and famous; regular diners included film and pop stars Madonna, Kevin Spacey, Kylie Minogue and Oasis.

Luke then headed for to Asia for a five year stint, launching several restaurants from Singapore to Seoul. He continued to expand his global cooking styles opening venues from modern fine dining to Japanese-style and French bistros.

In 2006 he took up the position of executive chef of La Colombe at Constantia Uitsig, lifting the restaurant not only to the highest local standards, but bringing it international recognition too. This included two Eat Out restaurant of the year awards, Eat Out chef of the year, and culminated with 12th position in the San Pellegrino world’s 50 best restaurants.

Luke’s culinary creations are for the discerning diner in search of imagination and superb technique. He starts with the thought that a dish has to be understandable and have bold flavours. “From there I build it and add textures and presentation. I’m always tweaking and refining to find a dish’s full potential,” says Luke. “My mantra is ‘taste, taste, taste!’”

The Test Kitchen is located at Shop 105a, The Old Biscuit Mill, 375 Albert Road, Woodstock, Cape Town. To book your table call (27) (21) 447 2337, email reservations@thetestkitchen.co.za or book online via www.thetestkitchen.co.za.

Opening hours: lunch Tuesday to Saturday: 12.30pm to 2pm and dinner from Tuesday to Saturday: 7pm to 9.30pm.

The Pot Luck Club located on top of the old silo building at The Old Biscuit Mill, Woodstock and is open for lunch Tuesday to Saturday: 12.30pm to 2pm; dinner from Tuesday to Saturday: 6pm to 10.30pm and Sunday brunch: 11.30am to 3.00pm. For booking enquiries, call (27) (21) 447 0804 or email reservations@thepotluckclub.co.za.

This Page, clockwise from left: The Test Kitchen’s bar area; chef Luke sitting proudly under his name; the warm interior of The Test Kitchen’s dining area.

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DINE OUT

DINE

OUT

THE GINJA SELECTION GUIDE TO DINING OUT.

Below: Seafood at the Plettenberg Restaurant interior and sea views.

Opposite Page: Dine at the Andros Hotel, Cape Town

DINE OUT 021 790 6060 37 Main Road, Hout Bay Grand Café Garden Route Area: Plettenberg Bay Cuisine: Bistro, Light meals Ambiance: Contemporary Average price pp: R 135 Licensed: Yes Operating hours: Breakfast: 7am - 11am Monday Sunday / Lunch: 11am - 3pm Monday to Sunday / Dinner: 6pm - 9:30pm Monday to Sunday 044 533 3301 27 Main Street, Grand Café & Rooms, Plettenberg

FINE DINING Dine at The Andros Hotel Cape Town Area: Claremont Cuisine: Fine Dining, International Ambiance: Upmarket Average price per person: R120 - R160 Licensed: Yes Operating hours: Monday to Sunday 7am - 21:30pm 021 797 9777 Cnr Newlands & Phyllis Road, Claremont SeaFood at The Plettenberg Garden Route Area: Plettenberg Bay Cuisine: Fine Dining, International Ambiance: Upmarket Average price pp: R 240 Licensed: Yes Operating hour: Breakfast 7am - 11am / Lunch: 12 Noon - 1pm / Dinner: 6:30pm - 10pm 044 533 2030 Look Out Rocks,

40 Church Street, Plettenberg Bay

012 346 4642 570 Fehrsen Street, Brooklyn, Pretoria

Blue Feather Fine Dining and Bistro Johannesburg Area: Midrand Cuisine: French, Fusion Ambiance: Classic Elegance Average price pp: R 130 Licensed: Yes Operating hours : Breakfast 8am - 11am Saturday & Sunday / Lunch: 12 Noon - 3pm Tuesday to Sunday / Dinner: 6pm - 10pm Tuesday to Sunday 011 314 5410 5 George Road, Glen Austin, Midrand

BRISTO

KREAM Pretoria Area: Brooklyn Cuisine: Fine Dining Ambiance: Upmarket Average price pp: R 180 Licensed: Yes Operating hours: Lunch 12 noon - 2:30pm Monday to Sunday / Dinner: 12 noon - 10:30pm Monday to Saturday

Woodcutters Arms Cape Town Area: Hout Bay Cuisine: Pub Fare / Bistro Ambiance: Comfy / Casual Average price pp : R150 Licensed: Yes Operating hours: Monday 5pm - 11pm, Tuesday to Thursday & Sunday: 11am - 11pm, Friday & Saturday: 11am - 12am

Ile Maurice Durban Area: Umhlanga Rocks Cuisine: Fine Dining/French Ambiance: Upmarket Average price pp: R 240 Licensed: Yes Operating hours: Tuesday to Sundays: Lunch 12 noon - 3pm, Dinner: 6:30pm 22pm, Closed Mondays 031 561 7606 9 McCausland Crescent, Umhlanga Rocks

Buddha Ta Johannesburg Area: Fourways Cuisine: Tapas, Bistro Ambiance: Hip / Happening Average price pp: R 160 Licensed: Yes Operating hours: Monday to Sunday: 11am to Close 011 465 8141 Shop No. 72, Design Quarter, Corner of William Nicol and Leslie Avenue, Fourway Bella Sophia Culinary Café Pretoria Cuisine: Bistro Ambiance: Comfy / Casual Average price per person R 110,00 Licensed Yes Operating hours Monday - Friday open untill 10pm, Saturdays 9am - 2:30pm, Sundays are only for special days and events 012 940 1650 Saint Marina Centre, No 232 18th Avenue, Riviera, Pretoria Bistro 98 Durban Area: Salt Rock

Cuisine: Light Meals Ambiance: Hip / Happening, Average price pp: R 135 Licensed: Yes Operating hours: Tuesday Thursday & Sunday: 8:30am - 4:30pm, Wednesday, Friday & Saturday: 8:30am - 9pm 032 525 8187 Dunkirk Estate, The Club House, No 1 Salt Rock Road, Salt Rock

seafood Baia Cape Town Area: V&A Waterfront Cuisine: International Ambiance Classic: Elegance Average price pp: R 230 Licensed: Yes Operating hours: Lunch 12:30 noon - 3pm Monday to Sunday / Dinner: 6:30pm 11pm Monday to Sunday 021 421 0935 Shop 6262, Upper Level, Victoria Warf, Portswood Road, V&A Waterfront, Cape Town 34 South Garder Route Area: Knysna Cuisine: Seafood Ambiance: Comfy / Causal Average price pp: R140 Licensed: Yes Operating hours: Monday to Sunday - Breakfast: 8:30am - 11:30am / Lunch: 11:30am - 10pm / Dinner: 11:30am 10pm 044 382 7331 Kynsna Quays, Waterfront Drive, Knysna Misaki Japanese Cuisine Johannesburg Area: Morningside Cuisine: Sushi, Asian Ambiance: Authentic Culture Average price pp: R180 Licensed: Yes Operating hours: Monday to Sunday: 12 Noon - 3pm & GINJA FOOD 93

DINE OUT

Above, from left: Pasta from Droppio Zero, Pretoria; Dinning Area at Grand Café, Plettenberg Bay; Prawn Platter at Baia, Cape Town; Bistro 98 interior, Durban.

“Executive Chef Sir Greg Baverstock has a great passion for diverse cuisine that he and his Grand team prepare” - Grand Café 6pm - 10:30pm 011 783 5227 Shop 6B, Sandton Court, 181 Rivonia Road, Corner Rivonia and South , Morningside Charisma at Casta Diva Pretoria Area: Ninapark Akasia Cuisine: Seafood Ambiance: Classic Elegance Average price pp: R 130 Licensed: Yes Operating hours: Monday to Sunday: Breakast 6:30am 10:30am / Lunch: 12 noon - 2:30pm / Dinner: 5:30pm - 9:30pm 012 542 4449 67 Albatros Street, Ninapark Akasia, Pretoria 94 GINJA FOOD

The Galley Beach Bar and Grill Durban Area: Ballito Cuisine: Seafood Ambiance: Comfortable Average price pp: R 125 Licensed: Yes Operating hours: Monday to Sunday 10am to close 032 946 2546 17 Compensation Beach Road, Balitto

MEDITERRANEAN Alexia Resturant Cape Town: Area: Bloubergstrand Cuisine: Mediterranean Ambiance: Contemporary Average price pp: R 130 Licensed: Yes

Operating hours: Lunch 12 Noon - 4pm Monday to Sunday / Dinner: 6pm 10pm Monday to Saturday 021 554 2774 Shop 12, Seaside Village , Big Bay, Bloubergstrand, Cape Town Slamon Restaurant Garden Route: Area: The Moorings Cuisine: Mediterranean Ambiance Hip / Happening Average price pp: R 145 Licensed: Yes Operating hours: Monday to Sunday - Breakfast: 7am 10:30am / Lunch: 12:30pm 3pm / Dinner: 7pm - Close 044 302 7000 Premier Hotel, The Moorings, George Rex

Drive, Knysna Red Chilli Spice Johannesburg Area: Craighill Park Cuisine: Indian Ambiance:Authentic Culture, Average price pp: R 130 Licensed: Yes Operating hours: Tuesday to Sunday: 11am - 10pm 011 447 8386 The Colony Centre, 345 Jan Smuts Avenue, Craighill Park Doppio Zero Pertoria Area: Irene Cuisine: Italian Ambiance: Smart Average price pp: R 140 Licensed: Yes

Operating hours: Monday to Sunday 8am to close 012 665 0785 Southdowns Shopping Centre, Corner of John Vorster & Karee Streets, Irene, Pretoria La Fiamma Durban Area: Ballito Cuisine: Mediterranean Ambiance: Comfortable Average price pp: R 150 Licensed: Yes Operating hours: Lunch 11am - 3pm Wednesday to Sunday, Dinner: 6pm - 10pm Tuesday to Sunday 032 946 1029 Coco De Mer Boutique Hotel, 63 Compensation Beach Road, Ballito

SELECTED CHEF

THE SHOWCASE Franc Lubbe: Executive Chef at African Pride Arabella Hotel & Spa Words Tammy Sutherns

With 17 years of experience under his culinary belt, Franc Lubbe knows his way around the kitchen but his passion for pushing culinary boundaries continues to grow.

Having worked internationally, in a number of African countries and in some of South Africa’s most successful restaurants and five-star hotels, Franc brings a love for classic European and a fascination for global cuisine to the kitchens at The Arabella Hotel & Spa. “I was classically trained so the basis of clear cut quality is there and is something I am passionate about but I enjoy creating cuisine concepts where people can enjoy something a little out of their ordinary dining repertoire,” Franc explains.

Situated in Kleinmond, Hermanus, it’s the beautiful wine farms and surrounding areas that keeps Franc happy at this hotel. “Who would not want to work in an environment overlooking one of the top five golfing resorts in Southern Africa?”

He adds that with such an incredible country, there are some amazing products to work with like South Africa’s red meat. This is what inspires him and it seems to be working. Franc is a professional member of the South African Chef’s Association, is a former Eat Out Top 10 restaurant award winner and a member of the Chaine des Rotisseurs.

It took Franc hard work, dedication and a love for team work to get to the position he is in now.

After his training, he started his career as an apprentice and worked his way through the ranks. However, when it comes down to it, it’s food, food and food that ensures Franc is excited to get out of bed in the morning, not to mention the wonderful Cape wines. He says that every South African should have De Krans 2010, The Last, Cape Vintage Reserve Port, fine dark chocolate and a good cut of grass fed beef with smoked Maldon sea salt in their fridge this month. G

Franc shares his Mushroom Risotto recipe • 500g risotto rice (blanched) • 100ml double cream • 50g salted butter • 300g mushroom duxelles •150ml good vegetable stock • 1 whole onion chopped finel y • 5 cloves garlic chopped finely • 50g good quality parmesan finely grated • 100g oyster mushroom • 50g shimeji mushroom • 50g shiitake mushroom • 50g porchini mushroom • 3 sprigs of thyme • For the Duxelles: •200g button mushroom • 200g brown mushroom •100ml white wine • ½ onion chopped finely • 3 cloves garlic chopped finely • 50g salted butter • Sprig of thyme • Sprig of rosemary 1. Sweat off the onions, garlic and thyme with the butter in a frying pan, once the onions are translucent add the mushrooms to the pan with the wine, simmer until mushrooms are cooked. Place them into a food processor and blitz until they form a paste or a pate consistency, and season to taste with salt and white pepper.

For the Risotto: 1. Sweat the onions off with the garlic, thyme and butter until onions become translucent, add the rice and fold the rice into the onions, try not to stir to much as this will make the rice become stodgy, so my suggestion is always to fold your rice.

2. Then add the duxelles that you made and fold in whilst adding small parts of the vegetable stock at intervals, try adding this warm. Always add small parts as you don’t want to make the mixture to wet. Add the mixture of mushrooms and simmer for 5 minutes 3. Once the rice is cooked through, still firm and slightly crunchy add the parmesan and fold in well, the risotto will become visibly thicker. Add some of the cream to relax the risotto and let the risotto rest for 5 min before serving.

4. To garnish add some white truffle oil and parmesan shavings.

5. Risotto needs to relax on a plate and must not be too stodgy or to runny. I like to crisp up some oyster mushrooms in butter and garlic and add as a garnish, this adds a perfect nutty taste to the risotto.

98 GINJA FOOD