GINJA Food & Lifestyle Magazine Oct Nov '14

sa's only chef owned food magazine

chefs

champagne edition michelangelo hotel & pol roger

a taste of portugal

deliciously delectab le living

david higgs

&

exclusive

so you want to be a chef?

what's trending in the kitchen

14013

9 772307 224007

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

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“Every home should have a good set of cookware, serveware, tableware and utensils. All of the products in these ranges are the kind of thing I use in my own home. Whether you’re after everyday gear or something a bit special, we’re sure to have the products for you.” Jamie Oliver

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

FOOD Fine Dining Back Stage An exclusive Chef’s Table at The Michelangelo Hotel 08 Subscribe & Win Luxury accommodation at The Michelangelo 20 Champagne Chefs Interviews with some of Cape Town’s top chefs 25 Toasting and Tasting Delicious champagne infused dishes 30 So you want to be a Chef Chefs' schools investigated 41 Cook with the Look A sneak peek into kitchen design trends 48 Jewelled Confectionary Win a delectable diamond 56 Chef’s Essentials A selection of fine cooking products and utensils 60 Food Fit for a King Coniglio rabbit meat 76 Solly Says… Chef Solomon’s pan fired dorado 118

DRINKS MÉthodE Cap Classique The ‘champagne’ of South Africa 22 Location, location, location The delightful Durbanville Hills cellar 84 Across the Table with La Motte’s cellarmaster 98

TRAVEL Obrigado Portugal A taste of travel 64

JUNIOR Summer Fun In The Kitchen

with Tracy Going 112

Chef’s Note A word from Chef Jacqui 04 Contributors 06 chef's pick Saffron, The golden spice 90 Out and About Fabulous foodie events 96 Ask a Chef David van Staden answers foodie questions 106 Suss out SASSI Understanding sustainable seafood 120 Back to Basics Perfecting potatoes 124 On The Shelf New products on the market 126 Book Review Death by Burrito 129 Over The Coals A dining experience in NZ 134 GINJA Cheat Sheet 136 Recipe Index 138 Directory 140

bon appétit

REGULARS

chef's note

You know that giddy feeling you get when you wake up on your birthday knowing you have everything in the world to be grateful for? Well, that’s how I feel about this month’s edition of GINJA. Infacet Jewelers and Von Geusau have collaborated to sponsor the most spectacular diamond giveaway in CHOCOLATE! I think I may become a subscriber this month! To add to this glamour, we have picked out some of the most prominent South African chefs and given you a glimpse into what makes them tick. Our pick of “Champagne Chefs”.

While on the topic of champagne, I have to share this with you; this month Pol Roger offered us the opportunity to pair recipes with their gorgeous champagne. The champers arrives and I start experimenting at home, when my husband walks in and almost has a coronary! His face, to see me cooking with some of his favourite champagnes, was priceless! I have to admit it was very much a “one for you, two for me” kind of experiment!

So before I get too carried away and tell you all the juicy bits of what’s to follow, I hope you enjoy this month’s offerings of gorgeous food, spectacular giveaways and unbelievable findings.

Don’t forget to write to me with your stories, recipes or comments at chefjacqui@ginjamedia.com.

Happy Cooking

- Chef Jacqui Brown

04

Three generations of the Bottega family have produced some of Italy’s finest and most sought-after wines and spirits; their enterprise is situated in the heartland of Prosecco country at Bibano di Godega, near Venice.

Bottega Prosecco Gold, regarded as the Ferrari of Proseccos, is distributed in a striking gold-plated bottle. The wine is notable for its persistent foam and fine bubble. Expect aromas of fruit and flowers, scents of Golden Delicious apples, Williams pears, and lily of the valley flowers.

The popularity of Prosecco, the Italian equivalent of Champagne, is booming around the world. In South Africa, the trend is on the rise too as wine lovers discover the pleasures of this enduring Italian sparkler.

BOTTEGA’S ITALIAN BUBBLIES HOT NEW FAVOURITE IN SA

Bottega products imported by Profumi D’Italia are available at leading retailers nationwide, including the liquor divisions of Pick n Pay, Checkers, Spar, Ultra Liquor Stores, Makro, Picardi, Blue Bottle and Liquor City.

Retail price R379.99.

Product info: Giuliana Abrahamse (021) 554 4831 | email ga@profumiditalia.co.za Press assistance: Manley Communications 0861 MANLEY (626 539) | premierbrands@ publicity.co.za.

our contributors

Emile Joubert is a wine marketer and branding specialist, as well as a freelance writer and published author. He has been visiting Portugal regularly for over 30 years.

®

chief Editor & group exec chef Jacqui Brown chefjacqui@ginjamedia.com managing director & head of distribution PARRY BROWN pbrown@ginjamedia.com +27 (0)82 522 1473

David Higgs is the internationally acclaimed executive chef of the world renowned Saxon Boutique Hotel, Villas & Spas in Johannesburg.

EDITORIAL contributors heather blum Gary Wright CONTENT MANAGER & chef BIANCA WESTHORPE-PoTTOW bianca@ginjamedia.com HEAD Designer KATE SCOTT design@ginjamedia.com

Nick Britt is a voracious reader having spent 45 years in book publishing. A keen golfer, he also loves writing and gardening and is a dab hand in the kitchen too.

Designer & illustrator jaco oosthuyzen jaco@ginjamedia.com MARKETING BRIDGID HAMILTON RUSSELL marketing@ginjamedia.com +27 (0)82 565 1591 ADVERTISING SALES & CLIENT SERVICE NICKY MEARS nicky@ginjamedia.com +27 (0)82 927 5408

Tracy Going is a former Radio and Television News Anchor and presenter who since leaving the public arena has devoted herself to her next big passion namely food.

SUBSCRIpTIONS & COMPETITIONS MAGGI VAN RHYN maggi@ginjamedia.com +27 (0)83 857 2731 Contact us +27 (0)31 563 0054 P O Box 20111 Durban North, 4016 www.ginjafood.com

David "Solly" Soloman has been a chef for most of his life.

He and his wife Jane own Miller's Thumb, arguably the best fish restaurant in Cape Town.

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David van Staden, Tsogo Sun’s Executive Chef, enjoys cooking, pottering in his herb and strawberry garden, eating out, skateboarding and surfing, all with his kids and wife.

SCAN ME! SEE WHAT’S HAPPENING ONLINE! www.facebook.com/ginjaFood www.twitter.com/ginjaFood www.pinterest.com/ginjaFood

Fine dining

backstage Chef Jacqui Brown and Michelangelo's Chef Rob Creaser treat their guests to a Pol Roger Champagne Chefs' table

Photography by Marcel Sigg

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food

food

Nothing sparkles as much as spring, excellent cooking and superb champagne.

Two chefs cooking at the Michelangelo Hotel's Piccolo Mondo Restaurant whilst Pol Roger Champagne enhances the day, and you have something seriously special. That is just what happened when Chef Jacqui from Ginja partnered with Rob Creaser, Executive Chef at the Michelangelo, to cook up a storm for a select handful of very fortunate writers.

The playful chemistry between the two maestros was evident from the outset as they prepared their delicious recipes and paired them with the various Pol Roger champagnes in a relaxed and good humoured manner.

Blogger Sarah Cangley (Cheek to Chic), Jessica Blythe (Get It) and Bianca Pelser (De Kat magazine) as well as Andrea Nagel (The Times) were the delighted invitees to share this sparkling event with Chef Jacqui and Rob as well as Marcelle Nickloes from Pol Roger.

Chef Rob also took the group of visitors for a tour of his kitchen and surprised guests with complimentary chef hats and special aprons before asking his guests to join him at the main Chefs’ Table.

Chefs’ Tables tend to inspire, and it wasn’t before long Sommelier Michael De Wet was teaching Jessica Blythe the art of sabrage with a humble bread knife to shrieks of delight from the group. General Manager of The Michelangelo, Roberto Rosa, could also not resist dropping in for a glass of Champagne to get in on the action at this memorable event.

Needless to say, a very good time was had by all.

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11

Chef Jacqui Brown Jacqui is a dynamic chef, and thrives on energy. Apart from the torque, she wears many hats and masters many trades. Jacqui’s time is spent juggling cooking at events, sharing inspiration at talks, producing a culinary magazine, running an online shop, travelling extensively, and is a devoted mother of two active tweens. And the most recent cherry on top; Chef Jacqui has been appointed National Culinary Arts Executive for The International Hotel School.

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food Chef Rob Creaser Rob did his training during his National Service after being given the advice, “do the chef’s course, you won’t go hungry and everyone will be your friend”. On completion he went to hone his skills in England working his way up to sous chef of a large arts and entertainment complex.

He returned to Cape Town, starting at the Mount Nelson Hotel and eventually became Executive Chef of The Victoria Junction Hotel. In search of new challenges he took up a lodge position as Executive Chef of Londolozi Private Game Reserve followed by a year travelling in Asia experiencing new culinary styles. Rob is now Executive Chef of The Michelangelo Hotel, flagship of the Legacy group and a member of Leading Hotels of The World.

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JacquA Chef origii Brown recipnal e

sous vide champagne

PORK BELLy Chef Jacqui Brown's Sous Vide Champagne Pork Belly, with an Apple and Sage Purée, a Pea and Mint Purée, Rind Popcorn and Sweet Baby Carrots.

Serves: 10 Prep Time: 30 mins Cooking Time: 25 hrs

Easy Hard

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Ingredients 120 g salt 70 g granulated sugar 4 whole black peppercorns 3 bay leaves

For the Champagne Sous-Vide

5.Once chilled, remove rind from rack

Pork Belly

and scrape off any excess fat if any. (This

1. Prepare brine: Mix together salt and sugar in a large stockpot. Add peppercorns,

is important, the more fat you remove the crispier your popcorn will get.)

thyme and bay leaves. In a small saucepan

6.Once you have removed all of the fat,

or kettle, bring about 500 ml of champagne

dice the rind into 5mm cubes and allow to

1,5 L water, divided

to a boil. Pour the boiling water into the

dry out on a sheet tray overnight or until

500 ml champagne

stockpot, stirring to dissolve the salt and

completely dry.

3 sprigs thyme

1 medium carrot, cut into 2,5cm pieces

sugar. Add the water, carrot, leek and onion.

7.The rind will feel rock hard and inedible, that’s how to know it's ready.

1 small leek, cut into 2,5cm pieces

Add the pork belly to the brine, ensuring

1 small onion, cut into 2,5cm pieces

that it is completely covered. Refrigerate

8.Once skin is completely dry, drop into a

overnight.

deep fryer and allow to puff. It'll take about

1 pork belly, about 2.5 - 3 kg Rind popcorn

2. Remove the pork from the brine and

Pork Belly Rind

brush off any seasoning and discard the

9.Remove what is now the popcorn from

brine. Place the brined pork belly in a

the fryer, season with spice mix.

For the apple, cider and sage purée

2 Tbsps salt

20 seconds.

4 Tbsps sugar

bag and vacuum seal on medium. Cook

2 tsps cayenne

sous-vide at 65˚C for 24 hours. Let rest

1.Gently sauté the onions in olive oil until

1 Tbsp parprika

for 10 minutes, then submerge the bag in

soft and translucent.

Oil for deep-frying

an ice bath. Once cooled, refrigerate until

2.Add the apples and butter and cook

thoroughly chilled.

for 5 minutes. Add sage, pepper, sugar

Apple, Cider and Sage Purée 6 medium Granny Smith apples, peeled, cored and cut into thick slices 2 medium onions, sliced 20 small Sage leaves 500 ml cider 30g butter 1 pinch of freshly ground black pepper Olive oil 150g soft brown sugar Pea and Mint Purée 450 g baby peas

½ tsp freshly ground salt and black

3. Cut and trim the pork belly into eight evenly-sized rectangular blocks. Cut each

and cider and cook until the apples are soft.

block into 2-3 smaller pieces. Place the

3.Purée in a food processor until

pork belly on a large plate, cover and store

smooth. Keep warm.

in the refrigerator until ready to use.

For the pea and mint purée

For service heat a non-stick frying pan over

1. Cook the peas in boiling water with

medium heat. Add the pieces of pork belly

a pinch of salt, with the lid off, for 3-4

and carefully sear for a few minutes on

minutes, until they are just cooked.

each side until they are a rich golden brown

2. Drain and tip into a food processor and

all over.

whiz up with the butter, mint and season

For the Rind Popcorn

to taste. If you are making it ahead of time,

1.Place pork rind in stockpot, cover with

water and bring to a boil.

pepper, or to taste

2.Boil rind for approximately 3 to 4 hours,

25 g butter

until very soft and able to tear apart easily.

make sure that you do not cover it while it is hot, so as to retain the fresh green colour.

Reheat gently when ready to serve.

To assemble

Garnish

3.Turn pot off and let cool for half an hour.

4.Remove rind from warm water and lie

Pea shoots, Micro herbs

out onto cooling racks, rind side down, and

rind popcorn. Garnish with sweet carrots,

place in refrigerator for 2 hours.

pea shoots and micro herbs.

1 Tbsp roughly chopped mint

and Sweet carrots

Arrange pork slices on generous smears of pea purée and apple purée, sprinkle with

15

food

Ingredients For the crisp Parma Good quality sliced Parma Ham

For the crisp parma Buy good quality slices, place on a lightly greased tray and crisp in a low oven.

For the chai apple

For the Chai apple

Peel the apples and remove the flesh, squeeze the lime

3 granny smith apples

juice, mix together and add the butter. Wrap in foil and

3 starking apples 2 limes A knob of butter 1 tsp chai tea spice For the oat pollen crust 1 cup of oats ½ cup bee pollen For the vanilla pumpkin

bake at 180˚C until soft.

Remove and purée with chai spice. Season and store.

For the oat pollen crust Toast the oats in a moderate oven then cool, add bee pollen and bash in a mortar & pestle.

For the vanilla pumpkin We use a small Parisian scoop for the pumpkin to make perfect balls (all the offcuts went into a soup so nothing was wasted). Make a stock from the vanilla and

2 vanilla pods

water, then cook the pumpkin in it.

300 ml water

For the dish

7 pumpkin balls per portion Seasoning For the dish 6 rock lobster 300g butter

1. Heat a pot of water to the boil, get ice ready.

2. Place the honey comb and butter in a saucepan on a low stove to infuse and ladle off the clear butter.

3. Blanch the rock lobster for a minute in the water and place in the ice.

200g honey comb

4. Remove the lobster tail from the shell, smear with

Edamame beans

the honey butter and place in a vacuum bag and seal.

Vanilla pumpkin balls

Sous vide for 30 min at 46˚C. (Sous vide is a method

Chai apple

of cooking food sealed in airtight plastic bags in a

Crisp Parma Ham

water bath or in a temperature-controlled steam

Soy caviar

environment.)

5. Remove and roll in the oat crust then pan seer.

6. Cook edamame beans in boiling water for a couple minutes.

7. Heat the chai apple, and warm the pumpkin balls in the vanilla stock.

8. Plate with the chai apple then three disks of rock lobster. Add the vegetables, then garnish with Parma Ham shards and soy “ca

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Serves: 6 Prep Time: 60 mins Cooking Time: 30 mins

Chef Rob Creaser's Butter Honey poached Rock Lobster with an oat-pollen crust on a bed of chai apple, vanilla pumpkin, edamame beans, garnished with crisp Parma ham.

Easy Hard

butter honey poached

rock lobster

17

food

Champagne poached pear and berry dessert

“

Chefs’ Tables tend to inspire,

and it wasn’t before long sommelier Michael De Wet was teaching Jessica Blythe the art of sabrage with a humble bread knife to shrieks of delight from the group.

18

“ Oysters au gratin For a delightfully

different theme, try a dinner using a bit of the bubbly as an ingredient in

Pol Roger

champagne pairing

Amouche Bouche & Oyster Au Gratin

Pol Roger, exclusively

paired with Pol Roger Pure

and available at selected

“Pol Roger is the 'gentlemen's' Champagne,”

imported by Great Domaines retailers. See www.

as Jean-Paul Kauffman wrote in "Voyage en

Butter Honey Rock Lobster

greatdomaines.co.za for a

Champagne". It is not surprising, therefore,

paired with Pol Roger Brut Reserve

full list of stockists.

that Winston Churchill, and even the British

Non Vintage

Royal Family should have made it their

The Michelangelo hosts special monthly Gourmet

reflects a whole lifestyle. It is also a source of

Sous Vide Champagne Pork Belly

infinite pleasure. Pol Roger Champagne has a

paired with Pol Roger Rich

winemakers. For more

favourite over the years. This refinement

soul, created by the union of a family's spirit

Dinners with various information contact the Piccolo Mondo restaurant

The quality and excellence of Pol Roger was a

Champagne Poached Pear and Berry Dessert

perfect pairing for our delectable dishes:

paired with Pol Roger Vintage 2004

on (011) 282-7000.

and the character of a vineyard.

at The Michelangelo Hotel

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Subscribe and win!

Subscribe to GINJA The Food Magazine for 6 editions and stand a chance to

WIN two Nights Luxury Accommodation for two at the MICHELANGELO HoTEL including a decadent 5 course dinner at Piccolo Mondo and breakfast, as well as a hot stone or warm candle wax - back and neck massage Luxury accommodation for two | decadent Dinner & breakfast | back and neck massage

20

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M C C

mĂŠthode cap classique the 'champagne' of south africa

approval of base wines. Significantly, all the

Champagne is a wine region in France renowned for

Lovers of South African bottle-fermented bubbly can

it's bubbly. Some years ago their controlling body, CIVC,

rest assured that all Cap Classique wines are made

objected to the use of the word “Champenoise” by

according to the traditional time-honoured method

other producers. As a result, Cape producers had to

and the quality promises to be better than ever.

serious producers of Cap Classique are members of the association and they share a common objective of cultural and educational upliftment of the

drinks

The work done by the Cap Classique Producers Association is driving the world class quality of this celebratory style of wine.

community.

come up with an alternative name and in South Africa, this prestigious wine category became known as Cap

Grapes are selected from a diversity of regions in the

Classique.

Cape, resulting in highly individual styles. Only specific white and red grape varieties are used to ensure

The name was derived from the fact that the classic

delicate fruit and rich complexity. Grape selection

art of winemaking was introduced to the Cape by the

in the vineyards ensures that only perfectly healthy

French Huguenots, and the first bottle-fermented

grapes are handpicked and brought to the cellar.

sparkling wine produced at the Cape was called Kaapse Vonkel (Cape Sparkle).

Whole bunch pressing is at the heart of the winemaking process, with only the first pressing, our cuveé, used to

The Cap Classique Producers Association (CCPA)

make the various base wines destined to be called Cap

was established in 1992 by a group of like-minded

Classique. Individual base wines and blends are tasted

producers who share a passion for bottle-fermented

annually by the Association’s own members to ensure

sparkling wines, made according to the traditional

that the final wine is of a high quality.

method (Méthode Champenoise). Their mission is to promote South Africa’s premium Méthode

Once bottled, the bottles ferment and mature

Cap Classique (MCC) wines, as well as the common

horizontally in cool, dark cellars for a minimum of

interests of the producers. They also intend to

twelve months. There are individual members who

establish MCC as a generic term to describe these

ensure much longer yeast contact time, depending

wines, ensuring that it is recognised both locally and

on the style and vintage. After riddling and disgorging,

in the international marketplace.

Cap Classique wines are left to mature on the cork for some time, to ensure integration and balance. This

The association is constantly striving to improve

commitment to quality is evident in your glass every

the quality standards of all the members’ wines

time a Cap Classique cork is popped.

made according to this classic bottle-fermentation method. Part of achieving this goal is the

France is not the only country that can produce this

establishment of technical criteria and organoleptic

wine style to perfection.

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chefs

Champagne

We spoke to some of Cape Town’s top chefs and asked them a few questions they are not often asked. Take a behind the scenes look at the person beneath the toque.

Malika van Reenen Executive Chef The Cape Grace Hotel, Cape Town

Malika comes across as a warm-hearted dedicated chef who is not afraid to embrace the funny side of life.

26

GINJA: Where did you train to be a

M: The amazing energy that is endemic

and the islands new hotel school. Five

chef?

in all human beings.

days each way on the RMS St Helena

MALIKA: Cape Town Hotel School

G: Are you an adventurer or a

made me realize what sea-sickness is

G: Most indispensable kitchen gadget?

spectator?

all about. So you can work out my least

M: A really sharp knife.

M: Definitely an adventurer.

favourite mode of travel. I had a fabulous

G: Worst culinary experience?

G: Worst nightmare?

time on the island, however, which made

M: As a trainee, cooking in my very first

M: I have a recurring dream that

it all worth it.

competition, I used a whole bottle

everything is ready for a function and

G: Apart from cheffing, what other

of fish sauce which I reduced and

I discover that the meat is completely

talents would your colleagues say you

thickened to serve with mussels as a jus.

frozen. More night terror than

have?

The judges’ mouths were puckered to

nightmare from a chef’s perspective.

M: Bionic hearing. My colleagues are

say the very least.

G: Favourite sports team?

somewhat disturbed by my ability to

G: If you won an all expenses holiday

M: I am not much of a fan but I did used

hear everything that is said, even in our

anywhere in the world, what would

to watch football when I worked in the

large, busy kitchen.

you do?

UK some years back.

G: Comfort food?

M: New York, New York. It’s the one place

G: Favourite mode of travel?

M: Cheese on toast - a really well

on earth I feel challenged in every way.

M: In March I went to St Helena as part

matured cheddar is essential for the

G: What or who inspires you?

of an initiative between The Cape Grace

comfort factor.

food GINJA: Where did you train to be a

Napa valley and would go there again

have?

chef?

like a shot.

GA: My soccer playing ability would

GARTH: The Cape Technikon Hotel

G: Best boss ever?

probably be it. I represented Western

School and in-service at the Mount

GA: Garth Stroebel.

Province Schools and I still play for

Nelson under the inspirational Garth

G: Luxury item you cannot live

Ashford United in my favourite position,

Stroebel.

without?

left midfield.

G: What is the most unusual

GA: Castle Lite and wine gums

G: Favourite trade supplier?

ingredient you’ve cooked with?

G: What or who inspires you?

GA: Theo Ludz has been my veg supplier

GA: Giraffe when I worked at Shamwari.

GA: Right now I am inspired by Chefs

for years. He can always pull something

G: Most indispensable kitchen

who cook comfort-style food.

out of the hat and the quality is top-

gadget?

G: Favourite sports team?

notch.

GA: Definitely my new Thermo mix.

GA: The Stormers in super rugby, and

G: Comfort food?

G: If you won an all expenses holiday

then I support the national side across

GA: I had it last night as a matter of

anywhere in the world, what would

all the sporting codes.

fact. Roast chicken with pomme purée

you do?

G: Apart from cheffing, what other

peas à la française – a delicious and

GA: I have had wonderful times in the

talents would your colleagues say you

comforting delight.

garth almazan

Executive Chef Catharina’s at Steenberg, Constantia

A wholly engaging and highly energetic chef, Garth oozes enthusiasm for a career he clearly loves.

27

SHYAM LONGANI Executive Chef Taj, Cape Town

This warm and gentle chef has been at this hotel since it opened five years ago and is enjoying Cape Town to the fullest. His wife Harpreet is Executive Sous Chef.

28

GINJA: Where did you train to be

G: Most indispensable kitchen

S: A lifelong friend who now lives in the

a chef?

gadget?

USA. We were at school and

SHYAM: India has a government

S: A stick blender is always useful. I have

college together and he has always

sponsored program whereby every

a very good Tefal one currently.

been an inspiration. Another inspiring

state has a Hotel School. Each year

G: Worst dining experience?

man is a colleague who was shot in the

about a million people apply and

S: When I worked in London my pet hate

stomach and femur during that terrorist

eventually only about 12000 make

was restaurants who purported

attack on The Taj Mahal Palace Hotel,

it through the rigorous acceptance

to be Indian but served Bangladeshi

Mumbai. Despite the terrible trauma,

procedure. Although I hail from Delhi,

food.

he remains a really positive person and

I was sent to Amerhabad where I

G: If you won an all expenses holiday

I really admire him. I and my wife, who

completed the intensive three year

anywhere in the world, what would

was 7 months pregnant, were fortunate

full-time course.

you do?

to have been off on that dramatic day.

G: What is the most unusual

S: I would be off to Peru in a heartbeat.

ingredient you’ve cooked

The food there is sublime and the

with?

different ingredients really inspiring.

S: A chutney from the south of India

Peruvian food is going to be the cuisine

that is made from red ants. It is

of the next two decades in my opinion.

surprisingly delicious.

G: What or who inspires you?

food GINJA: Where did you train to be a

completely smitten with the food, the

called Automat when, in mid-service,

chef?

restaurants and the culture. Their work

the extractor packed in. The open plan

PETER: I was in the very first intake at

ethic is also second to none. If I could

restaurant rapidly filled with smoke and

The Institute of Culinary Artists (ICA),

stretch the trip I would head on to

as patrons tried to evacuate the fire door

Stellenbosch in 1996. I was the only male

Thailand and Vietnam to take in some

started closing. A really hairy moment

student, so those were interesting times.

street food.

that fortunately was resolved. A lot of

G: Most indispensable kitchen gadget?

G: Luxury item you can't live without?

diners left without paying, however!

P: A speed peeler is invaluable

P: Fois gras. The moment I first tasted it

G: Favourite sport?

particularly for very fine peels. The one

as a young student I was overwhelmed

P: Rugby and cricket, but I am also mad

we currently use is a Swiss Kuhnrikon.

by it's incredible flavour. We have a

about ice-hockey, having spent 5 years

G: If you won an all expenses holiday

medley of fois gras and onions on The

of my youth living in Canada.

anywhere in the world, what would you

Greenhouse menu that hits the spot with

G: Comfort food?

do?

most of our guests.

P: Chucking steak, chicken and wors on

P: Japan would be my instant choice.

G: Worst nightmare?

the braai, and chilling with my wife and

I have been there before and I am

P: Working at a London restaurant

kids is my kind of comfort.

peter tempelhoff Executive Chef The Cellars Hohenhort

This is a chef who, before going to work, can often be found immersed in the ocean, cutting kelp and seaweed which he uses as ingredients – how fresh can you get?

29

30

food

Toasting & tasting

Delicious champagne infused dishes from Chef Jacqui Brown

We bring out the champagne flutes and pop the corks, as Chef Jacqui shares her creative culinary ways with champagne at the chic Elements Café Bar. Situated on the terrace of the Beverly Hills Hotel, Umhlanga’s hottest spot provides a perfect panoramic backdrop to our fiesta of fizz.

Champagne lubricates the language of love – and what celebration is complete without a bottle or two of bubbly? So why not add a bit of sparkle to your cooking? For a delightfully different theme, try a dinner using a bit of the bubbly as an ingredient in each course, from salad to dessert. Try out some of Chef Jacqui’s effervescent champagne recipes. Use champagne in your cooking instead of wine. Deglaze a pan, or add in the early stages of a recipe and allow it to bubble up.

Most of the alcohol will be burnt out and it will add real depth of flavor, becoming an integral part of the dish. Champagne is also wonderful added at the end of cooking where it can give a fresh and delicate flavour. If you have just a bit left in a bottle, stir it into a parmesan risotto just before serving to make a simple dish sublime.

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food

ef A CihBrown u Jacqoriginael recip

Citrus to Sea

oysters with frozen champagne grapes and a champagne-grapefruit dressing Serves: 4 Prep Time: 20 mins

1. Soak the red grapes in 125ml of champagne overnight. Drain and place in freezer.

2. In a dressing bottle, mix Easy Hard

Ingredients

grapefruit juice and chopped shallot. Mix well, season with salt and pepper and chill.

6-10 fresh oysters

3. Arrange the oysters over a

Juice of one grapefruit

tray of ice and drizzle with the

250 ml champagne

chilled dressing. Scatter tray

1 shallot, finely chopped

and oysters with champagne

12 red grapes, grapefruit

grapes, micro herbs and the

flesh and micro herbs to garnish Salt and pepper to taste

32

remaining 125ml champagne,

flesh of the grapefruit.

Champagne lubricates the language of love

“ For a delightfully

different theme, try a dinner using a bit of the bubbly as an ingredient in each course.

A Chef Jacqui Brown original recipe

34

champagne and crayfish risotto

food

ocean tale

1. Separate the tails from the body. Remove the flesh from the tails.

2. To make stock: Place all the shells in a deep pot with 3 litres of water, half an onion, the bay leaves and the peppercorns, carrots, celery and salt.

Simmer for 30 – 45 minutes and strain the stock into a clean saucepan. Continue to simmer until the liquid has halved in volume. Add a large pinch of saffron and turn down the heat to keep the stock warm to make the risotto.

Serves: 4 Prep Time: 60 mins Cooking Time: 30 mins

3. For the crayfish: Melt a knob of butter in a bowl and add finely chopped garlic, chopped red chilli, salt and pepper. Cover the crayfish in the butter and braai over an open flame. Be careful not to overcook! Then set aside.

4. For the risotto: Over medium heat, gently sauté the shallots in the olive oil and butter in a heavy Easy Hard

Ingredients 4 whole crayfish 3 L of water

based pot or saucepan until soft and translucent, careful not to burn. Add the garlic, chopped chilli, salt and pepper, followed by the rice. Fry gently until the rice grains become translucent around the edges.

5. Add the champagne and simmer until the alcohol has evaporated. Turn down the heat and begin

½ onion

adding the stock one ladle at a time, only adding

2 bay leaves

more once the rice has absorbed everything. Be

A few black peppercorns Good pinch of saffron strands 1 Tbsp extra virgin olive oil

careful not to over work the rice and turn it to 'mush'. After approximately 20 minutes of stirring and adding stock, your rice should be cooked. Keep

50g butter

testing until the rice is just cooked. Just before it is

3 shallots, very finely diced

ready, you can add the finely grated Parmesan and

1 garlic clove, crushed 300g arborio rice 250ml champagne ½ cup Parmesan cheese finely grated 1 red chilli (seedless and finely chopped)

crayfish meat.

6. Check your seasoning and serve immediately in warmed bowls.

7. Garnish with some crème fraîche or mascarpone and a sprig of tarragon.

35

Champagne forest floor a champagne infused dessert

Easy Hard Serves: 4

A Chef Jacqui Brown original recipe

MARSHMALLOWS 500 ml chilled champagne

MARSHMALLOWS Makes: 80 x 3cm squareS

1. In a small saucepan, add the 250ml champagne

3 pkts unflavoured gelatin

and simmer gently until it has reduced down to ¼

1 ½ cups granulated sugar

cup. Swirl the pan gently to prevent it from burning.

250 ml light corn syrup ¼ tsp salt 1 tsp vanilla extract ¼ cup confectioners’ sugar ¼ cup cornstarch

food

Ingredients

Set aside.

2. Add the gelatin and 125ml of the ice-cold champagne to the bowl of a mixer fitted with the whisk attachment.

3. In a medium saucepan, add the remaining ice-cold champagne, granulated sugar, corn syrup

POACHED PEARS 500 ml champagne 1,5 L water 1 cinnamon stick 1 vanilla bean (or ½ tsp vanilla extract) 1 tsp grapefruit zest 1 tsp lemon juice 8 mini pears, peeled with stems intact

and salt. Place the pan over medium to high heat and cover with the lid. Allow the mixture to cook for 3 to 4 minutes. Remove the lid and attach a candy thermometer to the pan. Cook until the mixture reaches 120˚C. Immediately remove from the heat.

4. Turn the mixer on low and slowly pour the hot mixture down the side of the bowl. Increase the

speed to high and whisk until it becomes thick and lukewarm. During the last minute add the vanilla

SALTY CARAMELISED WALNUT CRUMBLE 200g walnuts Champagne syrup (from above) 2 cups granulated sugar

extract and reduced champagne (start on low and increase to high once incorporated).

5. Whisk together the confectioners’ sugar and cornstarch in a small bowl. Spray a 22 by 30 cm

Flaky salt

baking dish with nonstick cooking spray. Generously

Mini ginger biscuits

coat the bottom and sides of the pan with a dusting of the confectioners’ sugar mixture, reserving the

SORBET 750 ml good quality champagne 1 cup granulated sugar 300 ml cups water 250 ml pink grapefruit juice freshly squeezed cup lemon juice, freshly squeezed

rest for later.

6. When the marshmallow mixture is ready, pour into the prepared dish and use a lightly greased spatula to spread evenly. Let the marshmallows sit uncovered for about an hour. Next, sprinkle the top generously with the confectioners’ sugar mixture, using enough for it to be lightly covered. Let the marshmallows sit uncovered at room temperature

MERINGUES

for at least three hours.

3 large egg whites, at room temperature

7. Gently remove the marshmallow from the pan

½ cup sugar

and place on a cutting board. Using a pizza wheel,

½ tsp vanilla extract

sharp knife or cookie cutter (dusted with the

37

food

confectioners’ sugar mixture), cut into 3cm squares.

heat. Stir until mixture comes to a boil; reduce heat and

Lightly dust all the sides of each marshmallow with the

simmer for 5 minutes. Remove from heat, cover and

confectioners’ sugar mixture to prevent them from

stand until cool.

sticking. Store in an airtight container for up to three

3. To the champagne, add sugar syrup, grapefruit

weeks.

juice and lemon juice (do not strain pulp); stir until blended.

VANILLA CHAMPAGNE POACHED PEARS

4. Ice Cream Maker - Transfer mixture to ice

Prep Time: 5 minutes / Cook Time: 20 minutes

cream maker, process according to manufacturer's

1. Stir together the champagne, water, cinnamon

instructions.

stick, vanilla bean, grapefruit zest and lemon juice in

5. Freezer Method - Pour into container, cover and

a large saucepan. Bring the mixture to a simmer over

place mixture in the freezer. When it is semi-solid,

medium-high heat and add the prepared pears. Poach

mash it up with a fork and refreeze. When frozen,

the pears, uncovered, for 7 to 9 minutes, until they turn

place in a food processor or blender and process until

tender, but not mushy.

smooth. Cover and refreeze until serving time.

onto a serving plate. Reserve the syrup for Salty

Mini Meringues

2. Use a large slotted spoon to transfer the pears Caramelized Walnut Crumble.

1. Place the egg whites and sugar in a large metal bowl set over simmering water. Whisk constantly until

Salty Caramelised Walnut Crumble

1. Return the poaching liquid to a simmer, add the sugar, and allow the mixture to reduce by half in volume, about 6 to 8 minutes. The syrup is ready when

the sugar melts and the mixture is very thin and warm.

Remove from the heat and whisk with an electric mixer on high speed until stiff peaks form. Add the vanilla extract.

it is thick enough to coat the back of a spoon. Remove

2. Drop the meringue into mounds on the prepared

the cinnamon stick and vanilla bean from the syrup.

tray with a tablespoon, or fill a disposable piping bag

2. Roast the walnuts on a baking tray at 180˚C for 10

with the meringue and pipe through a star tip.

minutes. Add the nuts to the thick stick syrup. Stir until

3. Bake until firm, about an hour. Turn off the oven

the nuts are well coated and set aside to cool.

and let the drops dry until cooked, about one more

3. Once cooled sprinkle with a pinch of flaky salt to

hour. For a chewier texture, shorten the baking time.

taste.

4. When ready to use for dessert, add roughly chopped

Assembling the dessert

ginger biscuits.

Arrange the crumble to create a base for the other dessert elements. Scatter the base with

Champagne and Grapefruit Sorbet

1. Uncork the champagne 1-2 hours before using.

(See Citrus to Sea recipe).

Then gradually pour it, allowing for foaming, into a

Arrange the pears neatly on one side of the plate

container and set aside.

and create a balance using spheres of the

2. Combine sugar and water in a pot over medium

38

meringues, marshmallows and frozen grapes

grapefruit sorbet.

Establishing yourself as a hospitality professional The Private Hotel School with it's skilled team of professionals, facilitates nationally and internationally accredited qualifications.

A recognised, best practice private higher educational institution.

Realising your aspirations of a career in the dynamic world of hospitality.

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, s f e h c r fo by chefs

Industry relevant training conducted by professional chefs in a practically intensive course equips graduate chefs for entry into the industry, including: hotels, restaurants, yachts, food product developers and food styling.

It is rare for students to be trained hands on, every day, by chefs with high level experience, and since the school opened in 2004, they have constantly produced winners in all the major cooking competitions in South Africa and even abroad.

+27 (0)21 447 3168 | info@sachefsacademy.com | www.sachefsacademy.com

food

So you want to be a

chef?

David Higgs, Executive Chef of the Saxon, advises on guiding your child who wants to be a chef, and on choosing the correct chef school.

41

food

With the Matric exams in full cry, hoards of South African youngsters are considering their future careers.

are going to teach your child. It is essential that there is a good energy between your child and the tutors and lecturers.

Secondly, check the credentials of the person

I am often asked to give tips on how to go about

actually tutoring your child. Make certain that

educating a child for the industry. Here are my key

they are qualified to do so and have the required

pointers for ensuring that you make the correct

experience.

choice.

Thirdly, look at the facilities. Establish that there The great thing is that we have loads of

is enough proper equipment available to teach

establishments to choose from. The negative

the number of pupils in the class. If things start

is that most of them are expensive. I think it is

looking a little domestic, as if someone is trying

important for you to make sure that your child

to run a cooking school from their home kitchen,

truly wants to pursue this as a career. To succeed

alarm bells should start ringing.

in this industry they have to be 100% dedicated and willing to work very long hours.

Fourthly, make sure the curriculum is balanced between theory and practical classes. Ideally a

If possible, let him or her find a restaurant where

curriculum should provide equal opportunity for

they can work for a week or two during a holiday.

theory and practice. But some people are more

Working as a waiter over weekends will also give

practically inclined and if that is the case with your

them a very good idea of what the job involves. Even

child, choose a more practical environment and

just a bit of job shadowing will help. There is nothing

vice versa.

better than first-hand experience and there is no place like the kitchen to gain the necessary insight.

Also confirm that the pastry/baking element is

Even if they decide afterwards that they are not cut

sufficient. If your child is better in a more practical

out for such a life, no harm would have been done.

environment choose something that has a strong practical element to it and vice versa. You can also

When deciding on schools there are however a

check with respected chefs in the area on what

few important things to ask and look for:

their thoughts are. They can sometimes be biased so trust your gut.

Firstly, we are all different. As I have said, there are

42

many schools to choose from, so take the time

It is the most incredible industry to be part of.

and visit as many as you can. Meet the people who

Once you are qualified, there are so many exciting

“ The great thing is that we have loads of establishments to choose from. The negative is that

most of them are expensive. opportunities, from a career in fine dining to industrial catering for the airlines. There is always something for everyone and the world truly becomes your oyster.

Lastly, and perhaps the most important thing to remember, is that the right attitude and a true passion for what you do is a key prerequisite for success. If your child does not possess these two elements, you can't blame the school for doing a half assed job.

Our profession is not easy and don't let anyone tell you it gets easier. The older and more experienced you become, the more responsibilities you have, and that is where a vocational passion will see you through.

Here is a list of schools you can check out: The Culinary Academy, Institute of Culinary Arts, Prue Leith Chefs Academy, Silwood School of Cookery, Capsicum Culinary Studio, South African Chefs Academy, Warwick's Chef School, HTA School of Culinary Art, Food & Beverage Institute.

Good luck!

33

food

Clockwise: Students mastering macaroons at Capsicum; Students in a lecture and a creative delicious dessert from the South African Chefs Academy.

44

food

chefs' schools investigated A 'pour' over some of the prominent chef schools in Cape Town.

Thanks to David Higgs’ excellent advice on how

Mount Nelson Hotel and various other major

to go about choosing a chef school, you are now

hotels, to expose students to the rigours of the

armed with the tools to prepare your child in

industry during their training.Due to strong

understanding just which way to go. If a stint

demand for owner Paul Hartman to provide

working in a restaurant has totally inspired your

similar training in Gauteng, a new branch of

child and ignited a passion for a chef’s life then it

the Academy will be opening in Norwood,

is time to find the right chef school.

Johannesburg in January 2015.

Ginja has taken a snapshot of four different

Capsicum CULINARY STUDIO

schools just to give you an idea as to how, although

Capsicum Culinary Studio is the largest Chef

most of them offer similar excellence, each has a

school in Southern Africa, with Campuses in

different take on the way they do things.

Johannesburg, Pretoria, Boksburg, Cape Town, Durban, and Port Elizabeth. Whether you aspire to

South African Chefs Academy

be an Executive Chef or merely wish to learn the

Motto – For chefs, by chefs

basics of cooking the school offers a broad range of Chef courses and cooking classes to meet the

‘Strong legs and a thick skin required’ is the

individual needs of prospective students.

humorous take by this school on what is required to be a successful chef.

They can choose to study full time, part time, or simply try their hand at a short course, which may

The South African Chefs Academy offers a variety

be a good way of dipping a toe into the water

of full and part time courses and is becoming

before plunging into a full time course.

particularly popular in the industry for the day release programmes which they offer. Emphasis on

All of the Capsicum chef courses, pastry

a hands-on application of skills learned is intense

classes and cooking courses are accredited

and the courses are accredited by City and Guilds.

internationally by City & Guilds, an important consideration when seeking employment

The academy has partnered with the prestigious

abroad.

45

The Private Hotel school Learning at The Private Hotel School takes place in an operational environment. Students regularly cater for conferences, functions and events and benefit from continuous in-service training. The theory and the practical are constantly interwoven to provide a true reflection of the industry. There is also residential accommodation for up to 13 students for those wishing to live on campus.

The school is accredited by the American Hospitality AcademyInternational Hotel Management Schools (AHA-IHMS) and is Clockwise: A Private Hotel School student flambéing; A decadent dessert and a student making biscuits from the International Hotel School.

the only South African school offering an Advanced Diploma in Hospitality Education. They are also a registered and approved centre for the City & Guilds Group and have a partnership arrangement with Stellenbosch University.

International Hotel School This school has campuses in Sandton, Cape Town and Durban as well as an exclusive culinary studio in Plettenberg Bay. Their Online Campus offers students the opportunity to complete certificates or diplomas, add on to existing qualifications or to attain new qualifications. The flexibility and convenience of online study is making this route increasingly popular.

Their traineeship programmes follow the apprenticeship ‘earn while you learn’ principles, ensuring that trainees participate in practical training in the workplace at leading establishments nationwide, and complete their theoretical study by way of distance learning through the IHS Online Campus. The school also has a night school, offering evening lectures on campus and short courses are also available.

Their work integrated learning principle for full time students ensures that they spend fifty percent of their time following the academic curriculum on campus, and the rest of the time gaining practical experience in the industry.

MY DAUGHTER GOT BURNED AT SCHOOL

“Luckily making Crème Brûlée got easier. Lianne’s qualification at Capsicum Culinary Studio launched her multi-faceted career. She is a Pastry Lecturer, Food Stylist, Photographer and owns a bespoke cake business, Petite Boucheé.”

Caroline Callaghan, Mother.

Lianne Holt | Graduate 2007

ENROL NOW! 086 111 CHEF (2433) www.capsicumcooking.co.za

Find a campus close to you!

CPT • PE • DBN • JHB • BKS • PTA

@capsicumcooking

Read more about her story at www.capsicumcooking.co.za

Internationally Accredited Programmes on offer: Certificate or Diploma in Food Preparation & Cooking, Diploma in Patisserie.

Other: Programme in Chocolate Arts and Confectionary (CPT, JHB), Certificate in Sugarcraft. (CPT, JHB, BKS, DBN) Offered on full time and part time basis.

cook with the look

A sneak preview of what to expect in kitchen design in the coming year, courtesy of The Kitchen Specialists Association

When it comes to changing trends regarding kitchens and their design, South Africa takes its inspiration from the European industry and is usually a year or so behind in implementing them.

to each element. The combining of textures helped to create ‘living’ spaces, aimed at encouraging interaction and practicality in the kitchen.

By mixing materials the new designs created a dynamic layering of textures. Combinations of concrete, metals, glass, wood, laminates, quartz and marble, with a clear focus on natural-looking

To take a peek at what we can expect in the next

products were showcased. Timber veneers, stone

few years there is no better place to look than

finishes, ceramic surfaces and metallic patterning

Eurocucina 2014, the influential International

were prominent. The incorporation of natural

Kitchen Furniture Exhibition that has been taking

elements into the design is in line with the rising

place in Milan since 1974.

awareness of sustainability. This was echoed by the inclusion of green spaces in the kitchen with potted

This year’s show saw a move away from the ultra-

herb and flower ‘gardens’.

modern kitchen. Designs had a new maturity and sensibility aimed at fulfilling the practical needs of

Technological innovation is being used more and

the consumer. Linear design was very prominent. This

more. The focus on space saving saw mini-bars

way of designing, where the bulk of the cabinetry

emerging automatically from kitchen countertops,

is built up against one wall often with a kitchen

automated cupboard doors hiding and revealing

island parallel to the main cabinets, has developed

cabinet contents, and kitchen countertops moving

to accommodate open plan living. It is perfect for

horizontally and vertically to cater for real-time

both small and large spaces. The use of linear design

solutions to easy dining and hiding away the

creates clean lines and a sense of simplicity that

less attractive kitchen elements. This applied to

works for both modern or traditional aesthetics.

appliances as well with extractor fans that emerge from countertops at the press of a button.

High gloss surfaces are very popular at the moment.

50

The move away from this was perhaps one of the

One thing that has not changed is the inclusion of a

most drastic shifts seen at the show. The kitchens

dining table in the kitchen, either freestanding or as

displayed focused on the juxtaposition of a variety

part of the countertop. Many designs incorporated

of textures with designers moving away from the

a conjoined dining space attached to the main

reflective, polished look of a high gloss kitchen to a

kitchen island, allowing the kitchen to become the

more sophisticated mix of textures. Matte finishes

firm hub of hospitality in the home. With South

dominated, with edited use of reflective surfaces.

Africans being notorious for their love of family,

Steel, glass, laminates, natural stone and quartz

friends and good food, this trend is very suited to

surfaces, porcelain and timber were displayed as

our lifestyle. The continuation of this design trend

the preferred materials with various effects applied

shows that open plan living and the kitchen as a

“ by mixing materials the new designs created a dynamic layering of textures.

51

“ clean lines with minimal opening up

the space and making the kitchen part of the larger living environment are very popular.

52

central living area is here to stay. Some designs went even

grip ‘handles’. Although we have seen this trend

further with the interlinking of the kitchen and living space

already in South Africa we are going to see it grow in

through the addition of couches and televisions to the

popularity. Combined with linear design, handleless

kitchen area.

cabinets add to the clean and simple lines. A lack of handles allowed focus to fall squarely on the cabinet cladding

Lighting in the kitchen played a vital design roll. The popular

material and the layout of the kitchen.

lighting trend was low-hanging lights suspended over the island space, however, more and more designers opted

The design trend with countertops was to keep them

for floor-level lighting on the kickboards and continued

exceptionally slim, adding to a clean, sophisticated look.

to use LED strips beneath high level cabinets and on the

Some designers opted for a reverse bevel, cutting away the

inner corners of open shelving. A new trend that stood out

original surface thickness to create the illusion of a super-

was LED lighting appearing within drawers, switching on

thin top. Improved technologies in cabinet construction

automatically when the drawer is opened.

showed thinner cabinet doors, which beautifully matched the thinner surfaces. Some designers created visual interest

Cabinets were mostly free of traditional handles and

by combining chunkier surface materials with the thin,

showcased the popular push-touch technology and finger

porcelain, timber, marble, or engineered stone tops.

53

The new trends showed the disappearance

included in the design. Although this can

of the glossy bright colours. These were

be more costly due to the added hardware,

replaced with mostly dark, monochromatic

drawers offer a more dynamic solution to

tones. Dark and light timber tones were

storage, especially if you look at the array of

popular giving the kitchens a more

accessories that can be used to maximize

masculine overtone. In some cases one or

your storage options.

two primary colours were used as interest points. The best designs incorporated a

When it comes to appliances we have also

combination of textures in the same tones.

see a return of the integrated appliance.

In keeping with the desire for clean lines

If this is what we are seeing in 2014 in

these reduce the clutter of bulky fridges,

Europe what are we seeing now, here in

dishwashers etc. Hidden from view they

South Africa? South Africa still loves the

don’t spoil the sense of space you are trying

country kitchen but we are now seeing a

to create.

move to a contemporary country kitchen which embraces more modern materials and

The inclusion of some kind of multifunctional

cleaner lines while still retaining the warmth

dining space is also popular. Whether it is

and homeliness of a country kitchen.

a breakfast bar or a counter that adapts to a dining area, multi-level surfaces that

The modern kitchen, however, is still king.

facilitate family time and kitchen eating are

Clean lines with minimal clutter opening up

prevalent. Engineered stone and granite are

the space and making the kitchen part of the

the products of choice and are sometimes

larger living environment are very popular.

combined with timber such as bamboo.

The combination of materials like duco or high gloss wrap with veneered timber or

So, how do you protect yourself when you

timber effect laminate in natural and neutral

start investigating a kitchen renovation? If

tones can be seen a lot.

you use a KSA registered kitchen company you will have the security of knowing that the

There is a move away from door handles with

company is in good standing in the industry.

doors either being fitted with a push open/

You will also have free access to the their

close system or with a routered handle profile.

dispute resolution services and holding account should you be nervous about

Ergonomics has become more important

handing over funds directly to the kitchen

in the design of the kitchen and because

company. Visit www.ksa.co.za for more

of this we are seeing more drawers being

information.

kenwood.co.za

win

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worth r19 000

An unprecedented pairing of luxury and fine craft. One Ginja reader will win this genuine diamond in a handcrafted setting of luxury Belgian chocolate.

At the time of going to print the final product had not yet been created in order to ensure that the chocolate is at its freshest when the winner receives it. To view the final prize as it was launched in Cape Town visit www.ginjafood.com It may be too good to eat, but you won’t be able to resist. The diamond is forever – but the memory of this uniquely delectable setting is eternal.

The prize: • A carefully selected .50ct round, brilliant cut chocolate diamond with the accompanying certificate of authenticity from Infacet Jewellers.

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jewelled confectionary Ginja magazine selected Infacet Jewellers and Von Guesau’s chocolatier to design and create the perfect luxury chocolate setting for this genuine diamond giveaway.

Von Geusau Chocolates is a leading supplier of the finest chocolate in the luxury chocolate market in South Africa. They import the finest couverture from Belgium which they blend with farm-fresh cream and an innovative array of exotic liqueurs, roasted nuts and other enticing additions. Their exquisite chocolates are all meticulously made by hand using only the finest, freshest and original ingredients. Innovative spicy and aromatic chocolates are also part of the extensive range.

Owner and master chocolatier, Richard von Geusau opened the Guesau Fine Chocolate studio just over 14 years ago in the town of Greyton. The business

58

Imagine the decadence of exquisite handmade

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Belgian chocolate being combined in a luxurious

offer South Africans a taste of the world's finest

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with Waterford Wines to create a captivating range

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Wallabies as well as our very own "gems", the Bokke.

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Many a sportsman’s sweetheart has been treated

single malt whiskies and brandies, masterfully

to an Infacet creation made individually for them,

combining flavours that enhance one another to

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Their expertise is in custom made jewellery that pairs the gem and the person for whom it has been chosen, showing their unique understanding of bespoke fitting. They are hugely popular with visiting rugby teams, the All Blacks and the

Left to right: The Von Geusau and Infacet teams brainstorming their collaboration creation; A selection of Von Geusau's Belgian chocolate; Richard von Geusau creating in the kitchen; and the dynamic duo Brigitte Jenkinson and Janine Van Zyl.

59

1

Put your foot in it bowl Carrol Boyes. R3440.

Chef's spoon Liv'in. R219.

2

3 4

5 6 Epicurean速 breadboard Liv'in. R659.

7

1.Preserving jar The Space. R99. 2.Oil and vinegar set Le Creuset. R540. 3.Gefu速 fish bone tweezers Liv'in. R189.

4.Gefu速 ravioli cutter Liv'in. R249. 5.Soup bowl Carrol Boyes. R119. 6.Tovolo chef knife Liv'in. R159.

8

PâtÊ set Carrol Boyes. R415.

Salt crock Le Creuset. R320.

Abstract glasses The Space. R22 each

Mini colander

12

Le Creuset. R200.

11 10

Mighty Spice Express cookbook The Space. R335.

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chef's essentials

7.Tempo locking tongs Liv'in. R299. 8.Assam indigo material Biggie Best. R199/m. 9.Heart napkin rings Biggie Best. R21,60 ea.

10.Ladle Carrol Boyes. R980. 11.Lid Sid The Space. R120. 12.Mini casserole pot Liv'in. R699.

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the perfectcup NESCAFÉ Dolce Gusto brings the coffee shop menu to your home

62

Coffee appreciation has never been bigger and there are few people who don’t know the difference between a cappuccino and a latté. The biggest growth in the coffee sphere, however, is at-home appreciation and thanks to state-of-the-art technology and innovations.

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NESCAFÉ NES_13_6230_NDG_Logo2014_CMYK 15/01/2014 24, rue Salomon de Rothschild - 92288 Suresnes - FRANCE Tél. : +33 (0)1 57 32 87 00 / Fax : +33 (0)1 57 32 87 87 Web : www.carrenoir.com

Ce fichier est un document d’exécution créé sur Illustrator version CS6 ou ultérieure.

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63

obrigado

PORTUGAL

Emile Joubert, journalist and lover of all that Portugal has to offer, shares his wining and dining experiences following a fabulous trip he recently undertook.

There is only one way to experience the cuisine of Portugal – come hungry. It is fresh. It is robust. It oozes with flavour.

I order a plate of cured ham, expertly sliced before my eyes from the haunch of dead pig, and a creamy sheep’s milk cheese from Evora, a region just west of Lisbon, about which I shall elaborate later. This is accompanied by a draft of Super Bock beer – The Portuguese don’t just love beer, they adore it. My

It is exactly what you need after 16 hours of air-

personal interest is wine.

travel and subjected to powder-egg omelettes, stale aeroplane coffee and bread rolls you could use to

The ham is nutty and sweet, the cheese tart and

break up a mining strike.

pungent, just the kind of lining you need for a main course from the ocean.

And yes, I do arrive hungry. On a cold, wet night in May I guide the taxi along the rain-swept streets

But the wine, first the wine. I order a bottle of Vinho

from Lisbon airport to downtown Lisboa, where a

Verde, a light, fruity white wine made in the green

restaurant called Sete Mares serves as my habitual

wine regions of Portugal’s north. To eat? Octopus,

home-coming dining place when landing once

something experience has taught me the Portuguese

again in the land that I love, and the land where I

are true masters of the art of preparing .

love to eat.

The octopus tentacle is as long and thick as a baby’s A smiling owner greets me at the door and takes

forearm. It is boiled and then grilled on the coals with

my jacket, I am one person, yes, so am guided to

olive oil, finished with rock salt, and that is all. And

the cavernous restaurant’s bar where I am seated

this is worth remembering – forget Nando’s. Forget

at a place set for eating with knife, fork and linen

peri-peri. True Portuguese food is slightly seasoned, if

serviette. The rest of the restaurant is pumping on this

at all, because freshness and honesty of ingredients

week night, after-work businessmen taking places

reign supreme.

beside me, the tables packed with noisy families and gatherings.

Tender and delicate despite the Jurassic-like suckers, the octopus’s flesh is consumed with gusto, washed

In the middle of the restaurant a large glass aquarium

down with generous mouthfuls of Vinho Verde.

houses massive orange crabs and blue Atlantic lobsters, their pincers tied to ensure they don’t molest

Next to me my fellow bar counter-diners are earnestly

the tank’s other edible – alive, for now – residents.

tackling their supper. Plates of grilled sardines. Bowls

A long table covered with crushed ice is set near

of caldo verde, the green soup made from kale and

the door, the surface adorned with six, seven, eight

potato, adorned with small thin slices of the spicy

species of slippery fresh fish. Monstrous grouper.

sausage, chorizo.

Silvery sleek sardines. Beautiful sea-bass. Creamskinned squid.

66

A dish of braised cubes of pork and clams in their

travel Photography by Samarie Smith

Left: Classic yellow street cars connect the whole city of Lisbon.

Below: Portuguese Deli.

Portugal worships fish. In

appreciates seeing a tourist, a visitor, enjoying Portuguese food. Surf and turf, Portuguese style.

fact, the Japanese had to make a big deal out of sushi because they knew

The dish originated from the coast, from the days

nobody was going to ever cook fish as well as the

With cell-phone in one hand and a lamb-chop in

Portuguese do.

68

shell is placed before me, a gift from a diner who

when the pigs were fed and fattened on fish, the clams added to mask the pork’s sea-taste, but today a national staple.

Two days later, and I am sitting in Evora, Southern Portugal, a beautiful city partially surrounded by medieval walls and a world heritage site to boot. the other, I am speaking to my butcher, Patrys van Niekerk, in the Northern Cape. I buy all my lamb from Patrys. “Patrys,” I say, “I am eating the best lamb I have ever had. No offence, but I had to tell you.”

The lamb chop has been expertly grilled over open

one common feature. Every, but every second building

and milky, this lamb must have been in nursery school

is a restaurant. And every restaurant has a sign of a

when it offered it's life for the hungry diner. It is lamb,

small pig cooking over a fire. Because Mealhada is the

and this is the South of the country. Sheep, pigs and

Suckling Pig Capital of the World.

travel

coals. With olive oil and a slight hint of rosemary. Pink

cattle abound, grazing on open grassland, fattened for the table. Beef for steaks, thinly cut and served

Legend has it that a few centuries back the mommy

under a red-wine gravy beside roast potatoes. The

and daddy pigs died out. And the folk were left with

pigs, ah the pigs. Chorizo and other sausages. Saddles

the babies. But dinner had to go on, and the tradition

of pork, served whole. Roasted hocks. And the best,

has continued ever since. From corner café to five star

my favourite, pieces of pork and pork fat cooked with

hotel, suckling pig – leitão – is the only dish on the

beans in a thick gravy. This is feijoada. Meat. The good

menu worth mentioning.

stuff, the tasty bits. Ear and snout add flavour, believe you me, they do.

The pig is given four to six weeks of life and hits the oven at around eight kilo’s. Around three hours in a hot clay oven, basted with a garlic and black pepper

An hour before reaching the city of port wine on the

sauce, and you are in nirvana. Sweet, creamy flesh

Douro River, we pass through magical Mealhada.

topped with a sliver of crunchy, crispy skin. Heaven

Driving along the main drag in this ancient city, there is

can wait.

Photography by Samarie Smith

We head north towards the famous city of Oporto.

Left to right: Brightly painted wooden fishing boats are a common sight in Portugal; The colourful and vibrant city of Porto was voted the top European destination for 2013;; Tasty crab dish; Dried sardines... a portugeuse favourite.

69

Clockwise: Fishmonger; Weathered door and tiled building in Lisbon; Delicious Portuguese meats and cheese.

And now let me tell you about the fish. Portugal worships fish. In fact, the Japanese had to make a big deal out of sushi because they knew nobody was going to ever cook fish as well as the Portuguese do.

I go to Oporto for the fish. Everybody goes to Oporto for the fish. Oh, and of course the Port.

We are in O Fernando, just off the mouth of the river Douro. I am with the president of Amorim Cork, the world’s largest cork company based just out of town, and Antonio Amorim is the main man. What do the Portuguese main dudes eat when going out? Simple fish. Fresh fish.

The waiter brings a tray of fish to the table and the President checks out the presentation, giving the row of fish the once-over, a skill most Portuguese learn on their mama’s knee. A grouper is ordered and the waiter disappears to instruct the chef. Fifteen minutes later each person gets a piece of white, flaky fish, once again only slightly seasoned with rock salt and a drop of olive

Photography by Samarie Smith

oil. On the side we are offered some spinach and a skinned potato, boiled. Did I mention the Portuguese potatoes? My Irish grandfather might be in the grave, but I would tell him to his face – you have not eaten a potato until you have had a Portuguese potato. Light yellow flesh, the taste of butter and earth. Like the beautifully fresh fish I am having with the President, the taste of life itself.

This is just a tiny taste of the magnificence of the simple epicurean bounty to be found around every corner of this wonderful destination. I hope you will be inspired to travel to Portugal at some time in your lives. I know you will not be disappointed.

A vida é boa (life is good).

travel INTERESTING FACTS: The Portuguese brought coriander, pepper, ginger, curry, saffron and paprika to Europe.

Many of Portugal’s delicious pastries were created by nuns and monks in the 18th century, which they sold as a means of supplementing their incomes. These creations have interesting names like ‘barriga de freira’ (nun's belly), ‘papos de anjo’ (angel's chests), and ‘toucinho do céu’ (bacon from heaven).

The Portuguese had a major influence on African cuisine and are responsible for introducing corn to the African Continent.

71

PastĂŠis de Nata

legendary portugeuse custard tarts

72

travel makes: 18 Prep time: 20 mins Cooking time: 45 mins

These legendary little custard tarts

Assembling and baking

are truly delicious. You can’t have a

Pastry shells

in Portugal and not treat yourself

1. Heat the oven to 250°C. 2. Remove the pastry log from

to a Pastéi de Nata.

the refrigerator and place onto a

“bica” (espresso) at a coffee shop

1. Roll out the pastry onto a Easy Hard

Ingredients 1 pkt butter puff pastry 3 Tbsp all-purpose flour 1 cup milk, use ¼ for mixing with the flour ¼ cup fresh cream 1 cup granulated sugar 1 cinnamon stick 1 strips lemon peel 165 ml cup water ½ tsp pure vanilla extract 6 large egg yolks, whisked Icing sugar Cinnamon

floured surface. Stretch the length slightly if it looks too thick. Cut the

floured surface. Roll the dough

roll into little pieces of about 3 cm

lengthways into a log, dusting the

long, depending on the size of the

flour off from underneath as you

muffin cups. Place the pieces into

roll. Trim the ends off and cut the

the muffin cups, cut-side down

log in half. Wrap in plastic and chill

(with the spiral facing the top)

it for 2 hours or overnight.

2. Whisk ¼ cup of the milk with the flour until smooth. Set aside.

3. To make a syrup: put sugar,

3. Leave for a while so that the dough softens slightly and is ready to be worked. Wet your thumbs with some water and use it to

cinnamon, water and lemon peel in

flatten the dough. Work from the

a small saucepan and bring to boil

middle towards the sides and

without stirring.

up. Leave a slight lip on the

cream in another saucepan. Whisk

4. Fill each cup with the custard

this into the flour mixture. Slowly

until 3/4 full. Place the pastéis in

add the syrup to this mixture,

the oven and bake for about 10

whisking briskly.

minutes until you see the edges

4. Warm the rest of the milk and

5. Next, add the vanilla and stir

edges.

turning brown and flaky.

but do not allow to boil. Whisk

5. Turn the grill on and brown

the yolks in and stir until custard

the top for a while longer. Pay

thickens then pour into a bowl.

close attention so that the pastry

Cover with plastic wrap and set aside.

doesn't burn.

6. Remove from the oven and allow to cool slightly. They will start to sink in the middle.

73

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74

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Chef Jason Whitehead, brand ambassador for Coniglio Rabbit Meat Farms.

food

fit for a king

By Gary Wright

All of this set the scene for the main feast. The jousters

food

Long loved as a menu item in Europe and other parts of the world, rabbit meat has yet to capture the imagination in our country. We take a look at this healthy and nutritious, sustainable protein source.

disappeared backstage and were replaced in the centre of the oblong arena by a throng of bards and minstrels, all wielding a magical collection of interestingly shaped instruments. They circled the perimeter from different starting points, treating the guests to an ever changing variety of music as they strummed and hummed, beat and bashed, swaying rhythmically to the combined din

When last did you eat rabbit? I first experienced

that enveloped the venue.

the delicious flavour of this wonderfully nutritious meat whilst backpacking through Spain in the mid

A huge steel paella dish appeared behind us, balanced

80’s. It was festival time and I was taken by my aunt,

expertly by our waiter on top of one hand as he dished

who lived in Calpe, to a medieval feast, complete

generous potions onto our plates with the other. “Paella

with jousting Moors and Christians. We sat in awe

valenciana, senor, the food of the kings” he announced,

as these highly skilled horsemen, resplendent in the

before flamboyantly turning on his heel to serve a hungry

regalia of a time long past, made charge after charge

guest behind him. The smells emanating from my plate

at breathtaking speed, sometimes even drawing

were utterly mesmeric. Saffron-scented rice cooked

blood as they unseated their opponent with an

with a chicken, three types of beans - a broad string bean

inadequately cushioned lance. Our seats were right

called ferraúra, garrofó a lima-like dried bean, and a white

at the front within touching distance of the golden

bean called tavella, combined with succulent local snails

thrones on which the magnificently adorned “King

- vaquetes, and a few other enticing ingredients as well.

and Queen” sat. There was a plank that served as a

“And what is this delicious meat here”, I asked aunt Leila

table in front of us and waiters clad in period costume

as I cut a second piece to add to my first mouthful.

bustled behind, filling our goblets with red wine and clearing and replacing a cornucopia of mouth-

“That’s rabbit, my dear” was her rather mischievous

watering little plates of tapas. Every time a horse

reply. She paused, examining my face to detect signs

thundered past, great clouds of dust would billow

of queasiness. Her sense of humour was notoriously

up from their hooves, momentarily obscuring our

wicked and I suspect it was her party piece to shock non-

view and eliciting the need to take another medicinal

worldly visiting South Africans with tidbits that they were

quaff of rioja. This went on for a good hour and that

naïve about. I picked this up immediately, eschewing

captivating experience lives vividly in my memory to

all temptation to flinch at the thought of tucking in to

this day. The sound of galloping hooves and snorting

something I was more used to seeing hopping about at a

horses, the intermingling aromas of cooking food,

petting zoo in Honeydew. Instead I manfully tucked in to

sweat, and sawdust, the roar of the wonderfully

the rabbit meat, purposely picking it out separately and

enthusiastic crowd, and the cacophony of trumpets,

humming my enjoyment while she looked on beadily to

drums and other musical instruments, many of them

catch any glimpse of a weakening of resolve on my part. I

improvised – everything is still indelibly etched in my

was soon so enjoying this brand new taste sensation that

mind.

I was combining it with the snails and I sensed that I had

77

food

won a small culinary victory when dear old aunt

rabbit products to restaurants and retailers in

Leila abandoned her mission and set about eating

South Africa and abroad. Already they have 80

her own meal with gusto.

farms around the country that supply them with rabbit meat. This is then packaged in a variety

That paella is memorable for being probably

of ways and distributed to a growing network of

the best I have ever eaten, but even more so for

retailers throughout South Africa.

opening my eyes to one of the most interesting and misunderstood foods, a meat that I now order

In the next three to four years Coniglio Rabbit

whenever I see it on a menu. It is easily available

Meat Farm aims to have supply and farming

and extremely popular throughout Europe and

structures in most provinces of South Africa and

in many parts of the globe, but we South Africans

to have established a healthy client base locally

have yet to have acquired the taste for it, allowing

and abroad.

all our instinctive childhood stereotypes to influence what we find acceptable on our plates

There is also a more ecological and altruistic aim behind their long term initiative. As the

That is all going to change if entrepreneurs John

project gains pace so the price will become

Falck and Oliver Brettschneider’s ambitious

competitive enough to attain the goal of

rabbit breeding project is anything to go by. They

providing an affordable alternative protein

started Coniglio Rabbit Meat Farm in early 2011

source to less privileged communities. Good

with a vision to build a platform to supply fresh

farming and supply structures through a focused Community Initiative will provide

Nutritional comparison of different meat types TYPE OF MEAT

especially in the rural areas. The Community Initiative has already made a positive impact on

Rabbit

Chicken

Lamb

Beef

Pork

the lives of those that need affordable nutrition

Protein percentage

21.8

20.0

15.7

16.3

11.9

and opportunities to sustain themselves, and

Fat percentage

4.5

17.9

27.7

28.0

45.0

the net is spreading ever wider.

Saturated fat grams/100g of fat (unhealthy fat)

25.4

32.7

52.1

44.9

40.2

Polyunsaturated fat grams/ 100g of fat (healthy fat)

39.0

49.3

5.0

4.3

15.2

Calories Kcal per 100g

120

135

165

180

165

31

62

66

72

109

Moisture content/water percentage

27.9

67.6

55.6

55.0

42.0

Nutritinal ranking best, good, avg, poor

BEST

GOOD

AVG

AVG

POOR

Cholesterol

NUTRITIONAL COMPARISON OF DIFFERENT MEAT TYPES AS PER USDA CIRCULAR #549

78

jobs and education throughout the country,

Having proved that a solution to the vitally important issue of food security exists, all that remains is for these visionary entrepreneurs to convince South Africans to support this delicious and worthy goal. I’m off to braai some succulent rabbit boerewors – care to join me?

Jason Whitehead, brand ambassador for Coniglio Rabbit Meat Farms and GINJA share some delicious rabbit recipes.

Jason Whitehead's

Roast Rabbit

With rabbit meat being such a high protein and low fat meat, you need to put in a little effort to get it spot on. Believe me though, when you do, it is really worth it. One whole rabbit will easily serve a family of four, but keeps surprisingly well, so you can always make gourmet rabbit sandwiches with the leftovers (think mustard, gherkin, rabbit and mayo with some camembert and fresh rocket).

Easy Prep Time: 20 mins Cooking Time: 110 mins

Ingredients 1 whole rabbit 150 g butter 3 cloves of garlic, crushed 2 large sprigs of fresh rosemary, finely chopped Half a lemon, pulp removed – you want the lemon shell

¼ onion ½ tsp crushed black pepper ½ tsp maldon salt 2 bay leaves

½ cup of good quality chardonnay (wooded is nicest, but unwooded will do just as well) 3 Tbsps lemon juice

1. Pre-heat your oven to 160 °C. Give your whole rabbit a good rinse, removing the livers and kidneys (keep these for a delicious paté), and pat dry with paper towel.

2. Squeeze the juice from half a lemon, which should give you your 3 tablespoons for later use. Remove any pulp from the lemon and stuff with the onion, a sprig of rosemary and half the crushed garlic. Set aside. In a saucepan, place the butter, remainder of the garlic and rosemary, the

79

two bay leaves and the salt and pepper.

Heat gently so that the butter melts slowly and the flavours infuse into the butter – do not let the butter boil as the garlic will burn. Now insert the stuffed lemon into the cavity.

3. Place the rabbit into a braising dish

on its side, then using a pastry brush, liberally coat with the butter, garlic and rosemary mixture, removing the bay leaves and adding them to the lemon in the cavity. Turn the rabbit around and brush again liberally with the remaining butter.

Whatever butter is left, pour over the rabbit.

4. Place your rabbit in the oven, uncovered, for 30 minutes, then remove from the oven. Turn the rabbit over, and

“

brush again with the butter at the bottom of the pan. Now add the wine and lemon juice, cover the rabbit and place back in the oven. It will now need another 1 hour in the oven, turning the rabbit every 15 minutes.

After an hour, remove the lid or foil, crank up the heat to the full, and place back in the oven for about 5 minutes. Remove, turn the rabbit again and place back in the hot oven to brown the other side slightly.

Remove from the oven, cover and allow the rabbit to rest for at least 15 minutes.

5. Once nicely rested, remove the rabbit onto a chopping board, and then strain the remaining juices into a saucepan and reduce until you get a nice thick gravy consistency. Carve up your rabbit and serve with your Sunday afternoon favourites – roast potatoes, veggies, or whatever tickles your fancy. Bon Appétit!

80

Rabbit only needs a few

ingredients to be transformed into a delicious one-pot meal.

transformed into a delicious one-pot meal.

food

Rabbit only needs a few ingredients to be

easy / SERVES: 4 Prep Time: 15 mins Cooking Time: 60 mins

Ingredients 1 rabbit, cleaned and cut into pieces 3 Tbsps mustard 3 Tbsps olive oil 280 ml white wine 6 shallots, chopped in half 6 rashers streaky bacon, chopped Juice and zest of 1 orange 250 ml fresh cream 2 orange slices Salt and freshly ground black pepper to taste

1. Preheat the oven to 180 ËšC. 2. Fry bacon until crispy, deglaze pan with 60ml white wine.

3. Season the rabbit with salt and pepper and spread the mustard on it. Place in a casserole dish and pour the oil and white wine around it. Then put in the shallots and sprinkle with the zest, bacon and deglazed juices.

4. Cover with casserole lid and bake for 30 minutes. Remove lid and turn rabbit pieces over. Squeeze some juice from the orange over all. Return to the oven uncovered for

Rabbit casserole

15 minutes or until rabbit is tender. Add cream and place orange slices on top- finish in oven for 15 minutes. Garnish with fresh Italian parsley and serve with buttered crusty bread.

81

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82

Nestled at the base of Chapman’s Peak, overlooking the Cape’s iconic Sentinel, lies the enchantingly elegant Tintswalo Atlantic. Quiet charm infuses the hotel from the moment one is welcomed inside. The dÊcor, light and quaint setting, sharply contrasts the waves crashing on the pebbled beach just metres away, and with the ocean rolling in to kiss the foot of the hotel decks, one is left with the impression that one has arrived at the edge of the world.

Each of the ten luxury suites are individually decorated to mirror the personality of ten beautiful Islands of the World, ensuring each guest has a unique experience. Every suite is afforded the same hypnotising view that of the magnificent Sentinel across the bay.

Having been described as the most dramatic and romantic destination in Southern Africa, Tintswalo Atlantic promises to be an idyllic location to rejuvenate oneself, away from the stresses and distractions of the modern life.

For more information, visit www.tintswalo.com , or contact our reservations at +27 (0) 11 300 8888 / res@tintswalo.com

location,

location, location ...

drinks

Experiencing the delights on offer at Durbanville Hills cellar only 20 minutes from Cape Town’s city centre.

The absolutely stunning views of Table Mountain, Table Bay and Robben Island make the Durbanville Hills cellar a most satisfying place to spend a lazy afternoon.

According to the winemaking team, the panoramic backdrop provided by these iconic symbols of Cape Town serves as a powerful inspiration when crafting their award-winning range of wines. The distinct personalities of the wines are firmly rooted in the unique terroir of the area and this nuance comes out in the wines that they so lovingly create.

sushi, mild Thai cuisine, lemon chicken or a selection of feta, goat’s milk and haloumi cheese.

Restaurant and tasting room And it’s not only the wines that benefit from the unique location. The restaurant and the tasting room offer fresh, contemporary spaces where visitors can enjoy the panoramic views whilst dining or wine tasting.

The restaurant, headed by Chef Louisa Greeff, is light and airy with a double volume ceiling, wood finishes and earthy tones. This space is decorated with a selection of fine South African art. The menu is unpretentious and creative, offering breakfast and lunch, with dinner being served on selected evenings.

The extraordinary location of the vineyards offers

There is also a food and wine pairing menu that

a diverse landscape with an almost endless variety

changes with the seasons.

of slopes, soil types and microclimates. The area is amongst the coolest wine-growing regions in the

The tasting room invites wine lovers to linger in the

country with the cold southeaster drenching the

lounge area with its comfy, contemporary seating

vineyards with cool, moist air ensuring the slow

where guests can taste the range of wines on their

ripening of the grapes, thus enhancing their flavour.

own or paired with either chocolate or biltong.

The room opens on to an outdoor seating area

Sauvignon blanc, for which the Durbanville area is

where nature lovers can overlook the indigenous

renowned, excels under these conditions where it is

renosterveld garden.

grown mostly on the cool south facing slopes.

The area under the olive trees is ideal for a lunchtime

86

With litchi, peaches, green apple and exotic tropical

picnic complete with custom-made throws, pillows,

fruit flavours, the 2014 Durbanville Hills Sauvignon

and wicker baskets, enhancing your lazy afternoon

Blanc is one of the finest examples of how the unique

as you savour a delicious selection of locally inspired

terroir of the Durbanville area suits this popular

foods. Artisan cheeses, oven-fresh breads and cured

cultivar. One can best enjoy this zesty wine on its own,

meats washed down with your wine of choice - what

slightly chilled, or with uncomplicated seafood dishes,

could be better?

The wines at Durbanville Hills are made in the most environmentally friendly way possible with minimum disruption of the local ecology. Member farms protect more than 330 ha of endangered Renosterveld, the most significant biome of the Cape Floral Kingdom.

In addition the cellar aims to improve the quality of life of their farm workers and families with community projects, education and skills development programmes.

drinks

caramelised beetroot and fig tarte tartin

with gorgonzola and pesto dressing

Ingredients 2 beetroots, cooked & sliced 12 dried figs, sliced lengthways in half

¼ cup light brown sugar Chef Louisa Greeff from Durbanville Hills restaurant shares her beetroot and fig tarte tatin recipe with Ginja.

Easy / Serves: 4 Prep Time: 30 mins Cooking Time: 60 mins

1. Add the sliced beetroot to the sugar

Puff pastry

and butter in a pan and fry over a low

10 g butter

heat until the butter and sugar have

50 g gorgonzola cheese

melted.

5 ml cream

2. Arrange the beetroot at the bottom

2 Tbsps basil pesto

of a greased quiche tin, and arrange the

4 Tbsps olive oil

figs on top of the beetroot.

3. Cover with the pastry ensuring that you tuck it in carefully on the sides.

4. Bake for 20 minutes at 180°C. 5. Blend the cheese and cream together until smooth.

6. Blend the pesto and the oil together.

7. When the tart is ready, turn it out so that the pastry is at the bottom and cut into slices. Add a dollop of the gorgonzola cheese and cream mixture and drizzle with the pesto dressing. This is delicious served with Durbanville Hills Merlot Rosé.

88

MY KITCHEN IS ITALIAN MY COFFEE COMES FROM COLOMBIA AND MY FAVOURITE WINES COME FROM DURBANVILLE HILLS CAPE TOWN

espresso/3566/E

www.durbanvillehills.co.za

saffron the golden spice

Pound for pound, Saffron is by far the world’s most expensive spice – it is literally more expensive than gold. This is quite apt, since it imparts a rich golden-yellow hue when added to food and has the same effect when used as a dye. In fact this delicate little part of the crocus flower was originally used in the early textile industry in south-western Asia.

Only fine garments for royals and the robes for Buddhist monks were worthy of receiving their vibrant colouring from this noble source.

These days the best saffron is grown in Iran, India, and Spain. The reason for the astronomical price is simple. Each flower produces just three stigmas, the only part of the flower that is harvested. These tiny and extremely delicate threads have to be painstakingly removed by hand, mostly by women, whose hands are small and nimble enough to perform the task without damaging the floral bullion they are harvesting.

Once picked, they are carefully dried and then packed to be sold all over the culinary world.

Saffron is a common ingredient in risotto, bouillabaisse and paella, and is a popular addition to rice, which takes on the rich saffron-yellow colour. The best way to use the spice is to infuse the saffron in a small amount of warm cooking liquid (water, milk, stock), for approximately 15 to 30 minutes.

Then add the liquid to the ingredients, usually towards the end of cooking. This draws out the gorgeous colour and helps to ensure the flavour is evenly spread throughout the dish.

91

food

seared tuna

with saffron red pepper sauce and chinese noodles

Tuna

1. Brush tuna with olive oil and season with salt and pepper to taste.

2. Preheat sauté pan or grill pan over high heat until smoking. Sauté one side for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.

3. Slice to create appetizing chunks.

Saffron-Roasted Red Pepper Sauce

EAsy / Serves: 4 Prep Time: 15 mins Cooking Time: 30 mins

Ingredients 200g Chinese Noodles

1. Heat oil in a medium sauté pan

over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and

Tuna 4 (150g) tuna steaks Olive oil Salt and pepper Saffron-Roasted Red Pepper Sauce 2 Tbsp olive oil 1 Spanish onion, finely chopped 2 cloves garlic, finely chopped 3 red peppers, roasted, peeled, seeded and coarsely chopped

¼ cup sherry vinegar 1 cup water Pinch saffron

Salt and freshly ground pepper Sesame seeds and micro herbs to garnish

92

pepper to taste.

2. Cook noodles according to packet

instructions, lightly dress with SaffronRoasted Red Pepper Sauce.

3. Assemble with tuna, and season to taste. Sprinkle with sesame seeds and micro herbs.

A JacquiCBhef originarlown recipe

93

A Chef Jacqui Brown original recipe

food

creamy mussel soup

with saffron and white wine

1. In a soup pot, combine mussels and wine. Use a nonreactive soup pot. Bring to boil over medium-high heat, cover, and cook until mussels have opened, 5 to 7 minutes. Remove mussels from shells, reserving 6 large mussels and 6 half-shells for garnish. Discard any mussels that don’t open. Strain cooking

easy / Serves: 6 Prep Time: 15 mins Cooking Time: 60 mins

Ingredients 1.5 kg mussels, scrubbed and de-bearded

liquid through a fine sieve into a large bowl.

2. In same soup pot, melt butter over

medium heat. Add leek and celery and cook, stirring occasionally, until softened, about 5 minutes. Add fish stock, thyme, bay leaf, peppercorns, parsley, saffron,

1 cup dry white wine

remaining cooked mussels, and reserved

2 tsp butter

mussel liquid. Bring to a boil, reduce heat

1 large leek (white and tender green), well rinsed and diced 1 medium celery rib, diced 1 fennel bulb chopped and leaves for garnish 2 ½ cups fish stock 1 tsp dried thyme leaves 1 bay leaf

to low, and simmer 20 minutes. Remove and discard bay leaf.

3. In a small bowl, blend cornstarch with cream and stir into soup. Add salt and pepper and simmer, stirring constantly, until slightly thickened, 2 to 3 minutes.

4. Divide soup among 6 soup plates and garnish with fennel leaves.

12 black peppercorns 12 parsley stems 1 tsp saffron threads 1 tsp cornstarch 1 cup heavy cream

¼ tsp salt ¼ tsp pepper

95

OUT and about A look at the fabulous foodie events not to be missed

96

The FNB Whisky Live Festival

Stellenbosch at Summer Place

Season of Sauvignon

12 - 14 November, Sandton

15 October, Summer Place,

25 - 26 October, Durbanville Hills

Convention Centre, Gauteng

Gauteng

Wine Estate, Western Cape

Building on its reputation as the

A stellar line-up of prominent

Celebrate all things sauvignon blanc.

largest, liveliest and most entertaining

winemakers promise a magnificent stroll

Wine tastings of the recently released

whisky lifestyle show of its kind, it

down memory lane, toasting the then

sauvignon blancs from Durbanville Hills’

will showcase local and international

and now of South Africa’s pioneering

and other wineries in the Durbanville

whisky brands and products. Tickets

wine route. Tickets cost R500 pp and

valley will be on offer. Entry is free,

start at R195 if pre-purchased online.

include wine, food and entertainment.

wine tasting costs R50 pp, including a

Visit www. whiskylivefestival.co.za

Visit www.wineroute.co.za for more

crystal glass to take home. Visit www.

for more info.

info.

durbanvillehills.co.za for more info.

‘The ‘Magic of Bubbles’

Grape vs Grain

Ficksburg Cherry Festival

29 - 30 November ~Franschhoek,

10 October ~ Winchester Mansions,

20 - 22 November ~ Ficksburg,

Western Cape

Western Cape

Free State

End the year off on a high note at this

A novel food pairing experience, this

One of the oldest festivals in South

year’s Franschhoek Cap Classique and

event allows participants to enjoy a sit-

Africa – first held in 1969. Festival-goers

Champagne festival. Relax in the grand

down five course dinner, paired

will be entertained by some of South

marquee on the lawns surrounding

with a Stellenbosch Vineyards wine

Africa’s top entertainers while enjoying

Franschhoek’s iconic Huguenot

and craft beer. Guests will rate the

the magnificent scenery, cherry and

monument. Tickets cost R200 pp and

pairing after each course. Tickets cost

asparagus tastings, tours, picnics and

bookings can be done directly through

R395 pp. To book phone +27 21 434

music. Visit www.cherryfestival.co.za

www.webtickets.co.za.

2351.

for more info.

The Good Food & Wine Show 24 - 26 October ~ Durban

Diemersfontein Pinotage-on-Tap Nederburg Cape Philharmonic 4October ~ The Litchi Orchard, Picnic

Exhibition Centre,

KwaZulu-Natal

29 November ~ Nederburg Wine

KwaZulu-Natal

11 October ~ Diemersfontein Wine

Estate, Western Cape

South Africa’s premier consumer food,

Estate, Western Cape

The Cape Philharmonic Orchestra's annual

wine and lifestyle event presents a

The ever-growing legions of devotees

picnic concert. Enjoy the picturesque

colourful fusion of celebrity chefs,

who attend Diemersfontein’s ‘POT Parties’

ambience with a variety of music by leading

artisan food, home-grown produce

know these festivals are the ultimate

soloists and youth symphony orchestra.

and an array of South African wines and

jols on the South African calendar.

Picnic platters can be ordered in advance.

spirits. Tickets cost R80 pp. Available

Booking at computicket. Visit www.

Tickets cost R100 pp. Email nedwines@

at www.computicket.com

diemersfontein.co.za for more info.

distell.co.za for more info.

97

drinks

Que syrah?

Across the table – Ginja speaks to an expert

By Gary Wright

Have you ever wondered why some wines are called Shiraz and others Syrah and what place each wine has in the wine industry?

I have often pondered this question and decided to find out. Who better to ask than the cellar master at La Motte, and Chairman of Shiraz SA? Edmund Terblanche graciously agreed to enlighten me and a week later, on a gloriously sunny winter morning, I set off from Cape Town for Franschhoek. I decided to take the coastal road as this is always a relaxing, highly picturesque drive that can never be a chore, even if the traffic is heavy. The route takes one through Muizenberg then along the coast, with waves crashing on the beach a few metres away. You then turn inland, on through the Stellenbosch winelands, over the splendidly named Hellshoogte pass and down into the Franschhoek Valley, surrounded by verdant vineyards and magnificent purplehued mountains.

On arrival at La Motte, I was greeted by a smiling Edmund Terblanche who ushered me into the impressive boardroom where I was guided to sit at a huge gleaming table.

Before me was a group of neatly arranged tasting glasses and some very intriguing

98

small plastic bottles containing slightly different coloured red wines. My curiosity was pricked.

The affable Edmund proceeded to educate me on the subject of Shiraz. His deep knowledge and enthusiasm for this cultivar is infectious and I sat fascinated as he talked me through the science and art of his quest to create a Shiraz in the old world style. For that is the very simple essence of what the difference is between Shiraz and Syrah – the grape is exactly the same, but Syrah is generally made in the classic European, or old-world style.

This is where the little sample bottles came in.

In order to help me understand what qualities help produce a classic style wine, Edmund gave me some tastings of 2013 wine that had been made from grapes grown on farms in different parts of the Western Cape. The wines from Franschhoek and Paarl were fruitier due to their hotter environment. This contrasted with those from the cooler Elim and Walker Bay regions, with less upfront fruit.

Ultimately, by expertly blending the Shiraz from these cooler regions, he has created a classic style wine that warrants the name

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drinks

Shiraz SA is the official mouthpiece for producers of Shiraz in South Africa, as well being

devoted to promoting awareness for the many different styles and interpretations of Shiraz.

Syrah – The 2011 La Motte Syrah. There is another reason for calling this a Syrah, and that is simply marketing.

The lucrative market in the USA understands the subtle distinction between the two styles, expecting a bolder wine from a wine labeled Shiraz, and the opposite from a Syrah. And there you have it – the Shiraz/Syrah mystery explained.

My generous host then very kindly treated me to a mouth-watering lunch at La Motte’s wonderful restaurant, Pierneef à La Motte. We sat on the deck next to a babbling brook and watched a pair of Egyptian geese frolic under the warm winter sunshine. We were served a delightful lightly-curried seafood starter, washed down with a refreshing glass of La Motte bubbly.

When our main course arrived I was given an unexpected and extremely rare treat. Edmund had uncorked an example of a true old world Syrah, a wine called Three Stakes. He explained that his passion to create a classic Syrah had been inspired by several trips to France in the company of La Motte and Leopard’s Leap Wines CEO, Hein Koegelenberg and Eugene van Zyl, cellar master of Leopard’s Leap. Here they found a winemaker in Côte Rotie, Bernard Burgaud, who was producing a Syrah that, in their joint opinion, captured the qualities they sought to near perfection. So impressed were they that they bought an entire barrel. Three hundred bottles were bottled under their own hastily created “Three Stakes” label and shipped to South Africa for their personal drinking pleasure. And, of course, to remind them of what their benchmark is.

The wine went beautifully with my expertly slow-roasted lamb and I regret that I could not have had more than a glass, but I had a 55 minute drive to Cape Town to consider.

100

At least I know that Edmund will be capturing the essence of this wine as he continues on his mission in the future. Power to his elbow.

Moment of excellence.

It is the moment the chef places the exquisitely prepared food on the plate.

An accumulation of culinary artistry making Pierneef Ă La Motte a world-class restaurant. +27 (0)21 876 8800 www.la-motte.com

Eat in

with

NT - 7 Cape Velvet

TC - 1 urban light

AC - 1 Dawn Patrol

NT- 4 Mango Tease NT - 3 victory red

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

ginja advertorial

Orange Soufflé

Ingredients 1 Tbsp sugar 3 Tbsps all-purpose flour 180ml 2% low-fat milk ¼ cup sugar 1 tsp grated orange rind 60ml fresh orange juice 5 large egg whites (at room temperature) ¼ tsp cream of tartar Pinch of salt 2 Tbsps sugar 1 tsp icing sugar 1 cup chopped toasted pecan nuts 1 cup crumbled goat cheese

1. Preheat oven to 190°C. Coat 4x 250ml soufflé dishes with cooking spray; sprinkle with 1 Tbsp sugar. Set aside.

Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Add ¼ cup sugar and rind; stir well. Bring to a boil over medium heat; cook 1 minute or until thickened, stirring constantly. Stir in juice; set aside.

Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. The key to success is beating the egg whites to their full volume but not overbeating them. Gradually add 2 Tbsps sugar, beating until stiff peaks form. Gently fold ¼ egg white mixture into orange mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dishes. . Bake at 190°C for 30-40 minutes or until puffy and set. Sprinkle with icing sugar and enjoy immediately.

2.

3.

4

Look to Nature

There is no better guide than nature when it comes to mixing and matching colours together. When planning a colour scheme for your kitchen you don’t always have to follow the latest trends or research endlessly to choose your colours.

Look at your local neighbourhood, favourite food or find a favourite snap from your holidays and you will be amazed at the wonderful colour combinations you can discover. Using regular paint colours from Shaves Paint and Décor you can recreate the colours you need.

Stainless Conscious Choose stainless steel every time.

Stainless steel is made of 60 percent recycled content and, because it can be recycled again and again, has an extended useful life. This product offers top-notch durability that stands up to even commercial kitchens and their rigorous standards for cleanliness.

Stainless steel appliances can complement almost any kitchen or home design and theme, and the sleek, gleaming metallic finish can be balanced out with wood or plastic accents.

SO 70’s

Sometimes a tiny change makes a big difference! Making over one piece of furniture can give your whole room a new look and feel. Uncover the hidden charm of a cast-off piece with just a bit of creative thinking and elbow grease. Restoring or re-purposing vintage furniture creates a sense of rootedness, and embracing the old while welcoming the new. Be it one-of-a-kind eclectic pieces, original period furniture or reclaimed industrial items, DIY or ask a professional.

Shave Paint & Décor believe in the creation of beautiful living spaces Shave Paint & Décor offer a full in-store decorating service at selected branches, where their in-store Decorators can assist you to choose from local and imported fabric ranges, advising on and arranging the making up of all window treatments, re-upholstery of existing furniture or new scatter cushions and other soft furnishings. Added to this you will find a selection of the latest decor items for your home at great prices. The Shave’s creative team in collaboration with their trend analyst continually monitors emerging trends and changing customer preferences, visiting local and international exhibitions to discover exciting and well-priced decor items. Don’t forget that your friendly Shave Paints team is always available to help you with any queries that you may have. Pop into our shop for the best in products, price and advice.

To contact Shave Paint & Décor you can post on their facebook page or email them directly at info@shavepaints.co.za.

ask a chef David van Staden

Tsogo Sun's Executive Chef David van Staden takes a break from the kitchen to answer some of our readers' foodie questions.

110

food What is deglazing and why do you do it?

Deglazing essentially means to pour some cold liquid (wine, water, stock etc) into a very hot pan to get up all the brown bits stuck to the bottom of the pan. These brown ‘pan pickings’ are where all the flavours are and by adding whichever liquid you choose, you will carry these flavours into your sauce. Make sure that there is nothing burnt at the bottom of the pan that you are going to deglaze though, as that will ruin the flavour.

What’s the difference between Camembert and Brie?

To be honest, not much. Both are made from cow’s milk, both follow a similar manufacturing process and both have the same white mould covering them.

There are so many kinds of salt to choose from,

Originally, Brie was made in an area south-east of

I don’t know which one to pick! I grew up with

Paris where the cattle grazed on stony river beds.

ordinary table salt but that doesn’t seem to be very

Camembert was made near the coast in Normandy,

popular any more. What is the difference between

where a different breed of cattle grazed on lush green

iodised and non- iodised salt and do I really need to

pastures. In addition, Brie and Camembert were

pay extra for fancy Pink Himalayan salt?

made in different sizes. With modern day agricultural

Salt is salt. … it is all sodium chloride. There is little

processes milk doesn’t vary much, with the result that

or no health benefit to using special sea salt over

these cheeses are much the same, other than their

ordinary table salt which is typically mined from

shape and a slight difference in texture. Generally

underground salt deposits. The main difference lies

the rule of thumb is that when ripe, Brie is slightly

in the crystal size, shape, texture, added ingredients

softer and Camembert is a little spongier. On eating,

and of course, the price. Fancy salts can range in

Brie is slightly creamier and more ‘mushroomy’ and

colour from bright pink to pitch black depending

Camembert has earthier tones and is a touch sweeter.

on the minerals they carry from their natural mined

To me, both are wonderful especially when served with

environment. For example Red Hawaiian salt is an

some blueberry jam and a hint of crystal ginger.

unrefined sea salt that has been mixed with a red alae volcanic clay whereas Black Hawaiian salt contains

Do you have a question that you have always

charcoal. The only difference between iodized and

wanted to ask a chef? In every issue you can look

plain salt is the presence or absence of iodine. In

forward to having your questions, flops and

the 1920’s salt was seen as a wonderful vehicle to

wives' tale mysteries, answered by a professional

provide iodine to the masses as almost everyone

Chef. Send your question to press@ginjamedia.

consumes at least some amount of salt daily.

com and you could win if it is published.

107

quiche loraine

David van Staden shares his simple ratio of baked egg custard To create the perfect crème caramel, a sublime crème brûlée, countless variations of quiche or a divine bread pudding all you need is this simple ratio: one part eggs to two parts liquid.

This formula, which has unlimited applications, will always give you a perfect, smooth and not too eggy baked custard. It should not to be confused with a pouring custard which falls into the crème anglaise ‘family’ of preparation methods.

I am going to prepare a Bacon and Cheese Quiche (Quiche Loraine) and a classic Crème Brûlée.

108

food Serves: 4

texture. Add or reduce the water appropriately.

Prep Time: 30 mins

There is only one rule; DO NOT OVER MIX THE

Cooking Time: 60 mins

DOUGH, once you have added the egg and water.

If you do, you will overwork the gluten and you will be left with a hard dry base – like cardboard

For the short crust pastry: (or, as the Eurocentric

3. Leave the dough to rest for about an hour

like to call it, pâté brisée.)

and then roll it out as thinly as you like. I prefer

Ingredients

to blind bake the dough before I add any filling: line the rolled form out with baking paper then

200 g Flour

fill with rice and bake at 180˚C. Bake until the

Pinch of salt

starches have opened up; it will be a pale white

125 g butter

colour. This will insure that you have a crisp base

1 large egg

on your quiche. Ensure that there are no cracks

50 ml water

or holes in your base. Seal them with a little raw

For the filling

dough – if you don’t you will end up with a very

1 onion

messy oven.

200 g bacon 150 g of your favourite cheese

For the filling

Cayenne pepper, to taste

Sauté onions in olive oil until golden brown, then

Grated nutmeg, to taste

add the chopped bacon and grill until bacon

Salt and pepper, to taste

starts to brown. Add your seasoning and herbs.

Chives, to taste For the custard mix (crème royale to the

For the custard and assembly

500 ml cream

1. Blend all your custard ingredients..... simple!

2. Lay the bacon mix on the bottom of the pre

500 ml milk

baked base, and sprinkle the grated cheese on

Eurocentric)

500 ml eggs Seasoning, as you like

top.

3. Then pour the custard mix into the shell and carefully place into the oven... this could be a

For the pastry

1. Preheat Oven to 180˚C. 2. Mix the flour, salt and butter until you get a

balancing act. Bake until golden brown. Remove and sprinkle with the chopped chives for taste and texture.... yuuuum.

crumbly consistency, then add the egg and as

4. Serve hot with charred baby plum tomatoes

much water as needed to get a firm but not hard

and some peppery black cos lettuce.

109

crÈme

brûlée

Serves: 4

to the top of the molds (water bath).

Prep Time: 30 mins

Pop the tray straight into the oven

Cooking Time: 60 mins

and bake until the custard wobbles like set jelly when you nudge it. It is

Ingredients

the mix cool or add cold water to the

500 ml cream

bath, the heat transfer will be uneven

100 g sugar

and you will end up with a scrambled

1 vanilla pod

egg texture and ultimately an eggy

5 large egg yolks

flavour.

1. Boil the cream, half the sugar

fridge for a few hours. Again, it

and split vanilla pod. Remember

is important to remember that if

to scrape the seeds out into the

you put the custard into the fridge

cream - don’t even think about using

immediately, the heat contrast will

essences. Pastes are cool though.

attract too much moisture on the top

2. When you separate the yolks,

take care not to leave them exposed

5. Leave to cool, then chill in the

and ultimately it will be very difficult to caramelise later.

to the air too long, as they will dry

6. When chilled and nicely set,

out and you will have little solid egg

evenly sprinkle a little sugar on top

yolk bits in what is supposed to be a

of the custard (emphasis on ‘little’

smooth cream.

and ‘evenly’). Then, using your gas

3. This is where most people get it

burner from the garage (please don’t

wrong! Prepare your cups/ramekins

waste your money on those little

or whatever you want to use, by

commercial gas burners you get in

placing them ready in the baking

the kitchen stores), gradually brown

tray, and make sure that your oven is

the sugar. If you add too much sugar

heated to the required 170˚C. Oh yes,

at first, you will definitely burn the

have some boiling water on hand.

sugar, then sprinkle a little more and

4. Mix the remaining sugar with the

11 0 GI N J A | JUNIOR

important to remember that if you let

caramelise further, continue until

yolks and when the cream reaches

you have a crust as thick as you like.

boiling point, pour a third of the

At this stage I have to give you a

cream into the yolk mixture. Mix and

health and safety warning: although

pour the yolk mixture gradually into

I am encouraging this at home,

the boiled cream, stirring as you do.

hot caramel is REALLY HOT, so the

Immediately strain, then pour into

caramelising bit needs to be done

your desired molds. Add boiling water

with extreme caution!

into the baking tray, about half way up

Born up a tree.

junior

fun in the kitchen Photography by Max Bosanquet, Cape Photography

112

Tracy Going and her children have fun in the kitchen whipping up a delicious Kudu Kiss.

113

Television personality, author and mother, Tracy Going dishes up some fun for the Ginja Juniors.

celebrate the new season of sunshine.

Food is always linked to celebration. If you think about special days like your birthday or Mother’s Day, Father’s Day or any religious holiday then you’ll know that somewhere in that special day food will bring everyone

It’s so wonderful to be joining you in the kitchen at this

together. Food itself is to be celebrated, especially

time of year. The winter months are behind us, the sun

if it’s good, fresh, wholesome food, so let’s make

is popping it's head out earlier in the morning, the days

something special to celebrate this day.

are stretching out longer and we can now stop eating stews and soups. This is the time to start thinking

Each page in my cookbook, ‘African Animals Rhymes &

about delicious summer fruits and vegetables and

Recipes’ has been alphabetically allocated an African

how we can put them together for our family and

animal and I have written a poem about each animal

friends to eat.

capturing their individual personalities and sharing all sorts of fascinating facts about them. So, to celebrate

I’ve been trying to decide whether we should make

today, I have chosen for us all to make the ‘Kudu Kiss’.

a delicious summery salad or a nutritious fruit drink.

And then I thought why don’t we make something to

114

But let me not digress, it’s off to the kitchen we go…….

junior

But first, what do we know about the Kudu?

“With a brown grey coat it is so very sleek You’ll notice big white spots on the cheek With a small V that runs between the eyes All this part of a smart camouflage disguise Although light of foot, it’s slow you will find As it bolts and stops and then looks behind Eyes wide open and a look of total surprise Finally running for cover without goodbyes”

115

116

junior

KUDU KISS

This cheese cake is so light and fluffy

To make the base:

1. Lightly grease a cake tin with a removable base.

2. Crush the biscuits in the blender till you have fine crumbs.

3. Melt 100g of butter in the microwave 4. Mix the crumbs and butter together 5. Press into the base and chill.

To make the filling:

6. In a small pot melt the marshmallows

in the rest of the butter on a medium heat.

7. Allow to cool for 10 minutes.

8. In the meantime whip the cream until

EASY / makes: 1 cake Prep Time: 40 mins

Ingredients 1 packet digestive or

soft peaks form and then beat in half of

Win 1 of 5 Awesome

the cream cheese. Set aside.

Animals Rhymes & Recipes by

9. Using the same beaters beat the

Tracy Going. Valued at R132.

other half of the cream cheese into the marshmallow mix until very well blended

To enter email "Kudu Kiss" + your full

tennis biscuits

10. Pour the mixture from the pot into

175g of butter

the bowl and fold in with a spatula until

number to competitions@ginjamedia.

evenly mixed.

com by 5 December 2014. One entry

300g of marshmallows 450g of cream cheese 250ml of fresh cream

11. Pour onto the biscuit base.

12. Refrigerate for a few hours.

name, postal address, contact and ID

per person. T's & C's Apply www. ginjafood.com/terms-conditions.

117

food

SOLLYsays...

David Solomon is Chef-patron of the popular Miller's Thumb restaurant in Cape Town, and a responsible buyer of unendangered fish Coryphaena hippurus, a mouthful in

easy / SERVES:4

every way, is the Latin name for the

Prep Time: 5 mins

exceedingly delicious ‘Dorado’, and it is

Cooking Time: 10 mins

classified green, green, green on the South African Sustainable Seafood Initiative

Ingredients

(SASSI). Being one of only two species of

4 Dorado fillets

Dolphinfish, have no fear that you’ll be

Spiced flour

dining on a swimming mammal related

200 g butter

to the bottlenosed intelligencia of the

2 Tbsp flour

waves – oh no! Easily recognisable for it's

150 ml hot milk

striking iridescent colour display, steep

1 Tbsp lemon juice

head profile, long spineless dorsal fins, deeply forked tail and elongated shape – our Southern Hemisphere Dorado is most definitely a FISH.

1. Pat the portion of Dorado dry 2. Dredge it in spiced flour.

3. Place the Dorado skin side down in the pan to fry and then

Often caught by trolling with bait in a wide tropical and sub-tropical band

4. Serve with a party-stopping

around the globe, Dorado is highly prized

home-made lemon butter sauce:

are currently no restrictions on their

5. Melt butter in a small saucepan 6. Add flour 7. Beat in the hot milk 8. Add lemon juice and few turns

capture.

of black pepper from a grinder

Although this robust fish responds well

and a glass of crisp Sauvignon

to many cooking styles, let us start with

Blanc – brace yourself!

something simple and delicious:

BON Appétit!

by sports fishermen, being among the fastest swimmers in the ocean, capable of reaching 80km/h in short bursts. There

118

turn it over just to brown the top.

9. Serve with a fresh side salad

Solly's pan fried dorado with lemon butter

119

Suss out

SASSI Is there something fishy about your seafood?

The sustainable seafood list suggests substitutes for fish and shellfish species that can no longer be ethically consumed and gives species with alternate or vernacular names.

When eating out, look for the SASSI restaurant participation scheme logo. SASSI aware restaurants undertake never to buy a red list species and to serve mainly green list species on their menus.

Seafood is a chic, delicious and healthy menu choice,

SASSI Champion venues go one step further and

and South Africa is blessed with an abundance of

undertake to only sell green list seafood. Participating

rivers and seas, but many of our fish and seafood

restaurants are listed on the SASSI web site and

species have been harvested at unsustainable rates.

consumers are encouraged to contact SASSI should

Those wanting to buy fish or eat out in an eco-

they feel that the participant is failing to live up to their

friendly manner should familiarise themselves with the sustainable seafood list on The Southern African Sustainable Seafood Initiative (SASSI’s) website.

This list makes it possible to eat guilt-free fish. This is excellent news for fish lovers who must make ecofriendly epicurean choices as demand outstrips supply and fish stocks are threatened with overfishing.

“

eco-epicurean undertakings.

Every issue Ginja will be providing interesting ecofriendly fishy facts accompanied by mouth-watering recipes and tantalizing tips on all things seafood.

Bon Apetit!

All seafood is divided into green, orange and red colour-coded categories, or lists, to make identification easy for consumers. Green list species are from well-managed species populations such as hake; orange list species like kingklip and kabeljou are fragile and prone to over fishing; while red list fish are endangered species (like white stump nose) which it is illegal to sell.

120

The south African

national fish is the galjoen which is a red list endangered

food GREEN - BEST CHOICE Anchovy Calamari (Squid) Horse Mackerel/ Maasbanker (midwater trawl) Hottentot (line caught) Hake (MSC Cert) Elf (Outside KZN)

guide For more information please go to www.wwfsassi.co.za or SMS the name of the fish to 079 499 8795, to find out if your fish is on the Green list. Thanks to Cape Town Tourism for their permission to use

Kob (farmed in SA on land) Monk Mussels Oysters Rainbow Trout Sardines (South Africa) Snoek (South Africa)

Tuna (pole caught ONLY) Yellowtail Dorado Santer (Line Fishery) Atlantic Herring (MSC Cert) Trout, Rainbow (Farmed in raceways or ponds)

The most sustainable choice from the healthiest and most well managed populations. These species can handle current fishing pressure, or are farmed in a manner that does not harm the environment.

ORANGE - THINK TWICE Abalone (farmed) African Sharptooth Catfish (farmed) Carpenter (line caught) East Coastz Spiny Lobster Geelbek/Cape Salmon (line caught) Hake (SA longline)

Kingklip Kob (farmed at sea or line caught) Ling (New Zealand Kingklip) Panga (line caught) Pangasius/Basa (farmed) Prawns Red Roman

Sole (East Coast) Tuna (local longline) West Coast Rock Lobster White Stumpnose (line caught) Yellowtail (locally farmed) Harders (beach Seine) Rockcod, Catface (linefishery) Atlantic Salomon (farmed)

Exercise caution when choosing these, as they are either depleting as a result of overfishing and are unable to sustain the current pressure, or fishing/farming methods may be causing harm to the environment.

some material from their website.

R E D - D O N ’ T BU Y Always look for the MSC ecolabelled products, such as the South African offshore trawled Hake, for the best choice in wild capture products

Black Musselcracker/ Poekskop Dagteraad Kob (trawl caught) Red Stumpnose/ Miss lucy Sharks (trawl caught) Skates and Rays

NO SALE SPECIES

Tuna (imported longline) Baardman/Belman Blacktail/Dassie Brindle Bass Bronze Bream Cape Stumpnose Galjoen Garrick King Fish Knife Jaw

Natal Stumpnose Natal Wrasse Potato Bass Red Steenbras River Snapper Seventy - four Spotted Grunter West Coast Steenbras White Musselcracker White Steenbras

Don’t buy these species. They are either from unsustainable populations, due to collapse and/or extreme environmental concerns and/or lack of management, or are illegal to buy or sell in South Africa.

121

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Caramel Cooked Cream and Popcorn Crumble Serves 6

Just Popcorn’s delicious high energy, low

Ingredients

cholesterol range combines low fat snack

Caramel Cooked Cream

goodness with a low glycemic index by using

600 ml cream

traditional oil poppers.

25g icing sugar 60 ml milk

Just Popcorn is a healthy snack endorsed by the

50 g brown sugar

Glycemic Index Foundation of South Africa (GIFSA)

2 gold-strength gelatin leaves

and is suitable for diabetics, slimmers and active

Candied Pinenuts and Popcorn Crumble

people. Available in cafeterias, universities, schools,

65 g pinenuts

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125 g sugar

KwaZulu-Natal, you need never worry about running

125 ml water

out of your favourite on-the-go treat. Simply

25 g butter Just Popcorn popcorn

contact Just Popcorn KZN if you can’t find these

25 g sweetener

yummy snacks on the shelves of your favourite

Milk Chocolate Caramel Ganache

stop-n-shop.

140 g milk chocolate, chopped 65 ml honey

Whatever your taste, there’s sure to be a Just

200 g sugar

Popcorn classic just perfect for you. Or, get creative

3 g salt

and cook with popcorn – use it in crumbles, gratins,

50 ml water

croutons and ice-cream recipes.

200 ml cream

Caramel Cooked Cream

1. Reduce 400 ml cream to 375 ml. Add the gelatin leaves (do not boil the gelatin mixture as the gelatin will lose it's strength and effect.)

2. In a small saucepan, make a dry caramel using the brown sugar. Gently warm 60 ml milk in the microwave and slowly add the milk to the caramel.

Using a whisk, mix until smooth. Combine the caramel mixture with the reduced cream. Chill mixture over ice bath.

3. Whisk 150 ml cream and icing sugar until soft peaks forms. Fold cream into cooled caramel cream mix.

4. Pour into six glasses and chill for at least three hours.

Milk Chocolate Caramel Ganache

1. Melt chocolate and honey over a bain-marie, whisk

until combined.

2. Place sugar and water in a saucepan and cook

until a light amber caramel forms.

3. Whilst caramel is cooking, warm the cream in

microwave.

4. Once caramel is cooked, gently add warmed cream. Mixture will foam up.

5. Pour hot caramel over the chopped chocolate and stir to combine.

G PIN POP ILY DA 989 CE 1 SIN

op

Candied Pinenuts and Popcorn Crumble

1. Bring sugar and water to boil. Add pinenuts and simmer gently for 30 minutes. Strain.

2. Blitz 25 g candied pinenuts, butter ‘Just Popcorn’

popcorn and sweetener in a blender.

Assembly Spoon the luke warm chocolate ganache on to the set caramel cream. Sprinkle some candied pinenuts and cover with popcorn crumble.

www.JustPopcornKZN.co.za | +27 31 766 0000 | sales@justpopcornkzn.co.za or admin@justpopcornkzn.co.za. | www.facebook.com/JustPopcornKZN

ef A CihBrown u Jacqoriginael recip

Back to basics one potato, two potato Potatoes rock our world in so many ways; versatile, available and easy to use, what more could one ask for...

124

food Serves: 6 Prep Time: 15 mins Cooking Time: 50 mins

There are few tricks of the trade when it

potatoes. Make sure you choose potatoes

comes to the ‘perfect roast potato’. The

that are about the same size – this

hardest part, in fact, is making sure you

ensures they cook evenly and makes for

buy the right type of potato.

Easy Hard

Ingredients 8 (about 1.2 kg) medium potatoes,

better presentation.

Potatoes fall into two important

1. Place the potatoes in a large

categories that impact the outcome

saucepan of cold water. Bring to the boil

of your dish: starchy and waxy (plus a

over high heat. Simmer for 5 minutes

category that lies somewhere in between

or until slightly tender. Drain. Place in a

those two).

single layer on a tray lined with paper

Starchy: Like the classic Russet, these potatoes are (obviously) high in starch and low in moisture. They’re fluffy, making

towel.

2. Parboil, pat dry and allow 30 minutes cooling time.

them great for boiling, baking and frying,

3. Preheat oven to 200°C. Brush 2 large

2 Tbsp olive oil and 50g

but they don’t hold their shape well, so

baking trays with a little oil. Combine the

melted butter or 5 Tbsp

they should be avoided in dishes like

peeled, halved

duck fat You can add 4 garlic cloves, 4 sprigs of rosemary or thyme to roasting pan.

butter and remaining oil in a small bowl.

casseroles, gratins and potato salads.

4. Use a fork to scrape the curved

Waxy: Like Red Bliss or New Potatoes,

side of the potato lengthways. Place,

these have a low starch content and are

in a single layer, cut-side down, on

often characterized by a creamy, firm

the prepared trays. Brush with butter

and moist flesh that holds it's shape well

mixture.

after cooking. They’re typically great for

5. Roast in oven, brushing with the butter

roasting, boiling, casseroles and potato

mixture halfway, for 50 minutes or until

salads.

golden brown. Sprinkle them with flaked

All-Purpose: These potatoes have

sea salt to enhance their flavour. Roast

a medium starch content that fall

them at a high temperature or in the

somewhere in between the starchy

hottest part of the oven if they have to

and waxy potatoes. They’re a true

share with other dishes.

multi-purpose potato, and therefore can be used for just about any cooking application. A classic example is the Yukon Gold.

How to make the perfect roast potatoes: When roasting look for waxy yellow

on the shelf

1

new products on the market 1. An explosion of taste

2

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2. A touch of genius The Kenwood Blend-X Pro is the most powerful and intelligent blender Kenwood has created, meeting the needs of those who are serious about the art of preparing food.

Available from Hirsch’s at around R2 000.

3

3. Fun, fruity and fresh Steenberg Sparkling Sauvignon Blanc bursts with aromas of passion fruit, litchi, guava, pineapple, mango and green apples. Available at Pick n Pay, Ultra Liquors and Steenberg Estate for R98.

4. Perfect for around the pool Light and fruity, the KWV Classic Collection Moscato 2014 is fabulous in a cocktail or as a refreshing long drink. Available at Makro and other outlets for R44.95

5. Your favourite coffee, your way With clarity, simplicity and clearly identified functions, the

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126

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Satisfying all family cooking needs, ELO have designed their ranges to ensure that both the professional and beginner chefs can cook together with Joy. Available from all leading homeware stores, Kitchenique, Banks Dealers, Binuns, Adams, Hirsch Stores, www.yuppiechef.com and www.ginjashop.com

Book review

death by burrito

By Nick Britt

success and this book captures it's essence, a reflection of the desire for food a little different from expensive yet predictable, fine dining. A number of books have already catered for that market, of course, but the charm of this one is the emphasis on taste, presentation, speed of preparation, colour and above all tangy, spicy all powerful flavour.

A recipe which epitomises the tone is accurately entitled ‘Almost Death Sauce’

“

and includes four different types of chillies, a whole garlic bulb, sherry vinegar

Shay Ola Published by Mitchell Beazley Price R260.00

and ‘some good quality tequila’ amongst other ingredients. I think you get the message. This is not for afternoon tea with grandma. You can be sure that your friends will go away from your lunch party

Cottage Pie and Carrot Cake this is not.

The trend in London is for street style food to be served in restaurants for quick, tasty and relatively inexpensive meals with an emphasis on flavour and casual presentation. Shay Ola named his restaurant Death by Burrito and compiled a menu based on traditional food from California and Mexico. It was an immediate

taste, presentation, speed

of preparation, colour and above all tangy, spicy all powerful flavour.

129

“ The recipes are ideal for casual get-togethers at home, beach picnics or cocktails and snacks around a pool on hot summer afternoons. with a very clear memory of what you served. No

Of course, you won’t get through all that without

boiled chicken or underdone braai chops for Mr. Ola.

some liquid refreshment and here Ola provides recipes for Pineapple and Cacao Smash, Pink

Burritos are key to the style. They are essentially

Paloma (Tequila and grapefruit), and a drink called

Mexican wraps, large wheat tortillas rolled up to

‘Toreador’ made from tequila, apricot brandy and

enclose a filling of salad, meat, rice, beans, cheese,

lime, which he maintains is ‘better than a Magarita

soured cream and salsa. Mr. Ola sees this basic

when you need a fresh sweet and sour serve’.

collaboration of flavours as an opportunity to mix slow-cooked meats, tangy pickles, spicy salsas and

Let me not mislead you. The book is not only about

a plethora of fresh fruit and vegetables, to create

inducing steamed up contact lenses and drinks that

dishes containing the vibrant essence of Mexican

defy an upright position. The beautiful illustrations

food. Yes, there are other Mexican cook books

throughout describe recipes that will demand

around, but Ola has assembled a classic collection

repeating. You won’t forget them. You will want to

and presented them in a fresh and innovative

have more as soon as your taste buds have calmed

style which makes for great entertainment ideas

down. Your guests will demand the secret. Trendy,

and memorable, if somewhat heated, lunches and

beautifully produced and illustrated, this is a book

dinner parties. The recipes are ideal for casual get-

for fun in the summer and one which won’t break

togethers at home, beach picnics or cocktails and

the bank.

snacks around a pool on hot summer afternoons.

Breakfast Burritos, Beef Short Rib and Sweet Potato Burritos, Lobster Tacos and Confit Duck and Mango

Win a Death by Burrito cookbook by shay

Tacos are a few items to tempt you with. There are

ola. Valued at R260.

some pages on how to roll the perfect Burrito as

130

well as a chapter on side recipes like Deconstructed

To enter email "Death by Burrito" + your full name,

Guacamole and Beetroot, Orange and Pecan Salad.

postal address, contact and ID number to

A section on ‘Sweets’ includes Ancho Chilli and

competitions@ginjamedia.com by 5 December 2014.

Chocolate Ice-cream, Coconut Panna Cotta and

One entry per person. T's & C's Apply www.ginjafood.com/

Tequila and Orange Truffles.

terms-conditions.

easy / SERVES:6 Prep Time: 5 mins Cooking Time: 5 mins

Ingredients 600 g small fresh squid bodies, cleaned Juice of 2 limes 25 ml agave nectar or light honey 1 tsp dried chilli flakes 6 small Corn Tortillas

SQUID TACOS

Sunflower oil, for frying 2 red chillies, thinly sliced 6 garlic cloves, minced Salt 1 small cos lettuce, finely shredded 1 green mango or papaya, cut into small cubes

1. Cut the squid into strips about 2 x 5cm and score each strip diagonally both ways.

2. In a small bowl, mix the lime juice, agave nectar (or honey) and chilli flakes together and set aside.

3. Warm the tortillas in a dry frying pan for about 20 seconds on each side.

4. Heat a large frying pan until it is really hot and add a little sunflower oil. When the oil is smoking, add the red chillies and fry for about 30 seconds. Add the garlic and cook for a further 10 seconds, then transfer the chilli and garlic to a mixing bowl and set aside.

5. Add the squid to the pan, season with salt and fry

for about 1 minute, or until the strips curl up – you may need to cook the squid in batches. Tip the squid into the chilli and garlic mixture and toss to coat.

6. Load the warm tortillas with the lettuce, mango

or papaya and squid, and top with the lime sauce.

131

A lot can be said for the standard of food and service across the globe.

The extremities between good and bad are enough to give you whiplash and ensure a hefty bill from your local Chiro! That’s why I have decided to do a monthly insert, “Over the coals”. My views and opinions are exactly that, mine. They are based on my experience at the relevant establishments that I travel to over the month and are for all intent and purpose without prejudice. My intentions are clear; no mincing of words and what is served is discussed.

You know what they say; if you can’t stand the heat, stay out of the kitchen!

The Grill by Sean Connolly Food:  Service:  Ambience: 

“Amazeballs” and “Heaven on a plate” were some of the comments I came across

OVER THE COALS

by Chef Jacqui Brown

when looking up a “must-try-restaurant” in Auckland.

Located on the ground level of the Sky City Hotel in Auckland. The restaurant is small by comparison, offers an intimate unpretentious dining experience for locals and travellers alike.

The use of words and phrases in their menus

We would love to hear your experiences: reviews@ginjamedia.com

134

like “fresh, honest fare” and “let the natural flavours shine through” appealed to my South African core. I opted for an 8pm booking on a

Thursday evening whilst staying at the Sky City

for his exceptional service, perceptive wine

Grand Hotel. A good decision, as it turned out,

recommendations and very obliging attitude.

the place was lively- I got to experience it in full

His efforts on the night doubled my enjoyment.

swing. The noise levels, in what is essentially a relatively small dining area, increased from

Good wine, good food, a pleasant venue and

minimal decibels to an almost thunderous

exceptional service truly do combine to ensure

murmur of conversation.

a customer derives more than adequate satisfaction from a dining out experience. This

Unfamiliar with the wine selection I placed full

restaurant delivered these, indisputably, to me

faith in the our waiter who selected a bottle of

on this night.

2004 Hans Herzog seemed entirely fitting for the occasion of my first meaty-chow-down at

+64 9 363 7067

this beef flagship. The wine was elegant and

The Sky City Grand Hotel

strong, it held enough boldness of character

Auckland

to follow through from palate pleasing conversation to suiting and enhancing the 280g Wagyu, Grain fed, New South Wales, Australia Scotch fillet.

Of course, the decision to choose the Wagyu fillet was motivated by nothing other than my meat-loving-South-African heritage, a driving hunger, and an urge to sink my teeth into the most local food line-up. With my juicy, tender medium-rare cut, I knew the red wine jus and the garlic and parsley butter had to work.

On the side for a small additional fee came vibrant green beans with appreciable chunks of goat’s cheese, adding a touch of texture, another layer of sensation for the palate. All the elements seemed so thoroughly present on my plates, the beef tender, beautifully cooked, lingering, comfortable and full of the almost indescribably luxurious flavour. The evening drew gently to a close two or more hours later. As I now reflect on the experience I’m able to once again thank my waiter, Jarrod,

135

ginja CHEAT SHEET part 3 grains and pulses

grains and pulses

How it’s done:

( determining meat done ness )

How it’s done:

( determining meat done ness )

ForkingForking Language Language

JUST ARRIVED

Directory

ninety9cents 1515T

AUTHENTIC FROM PORTUGAL There are port-style wines all over the world, but since 2012, you can only label it as a port if it’s of Portuguese origin. We’ve crossed the borders to import these rich ports for your convenience and enjoyment.

Choose from an uncomplicated ruby, with fruity vibrant colours and flavours, to a mature tawny exhibiting earthier notes.

Complement your desserts and cold evenings with a touch of Portugal from our vast range, including our 10, 20, 30 and 40-year-old vintage ports.

Only available at

better and better

Not for Sale to Persons Under the Age of 18.

Recipe index

B Butter Honey Poached Rock Lobster pg 16

C Caramel Cooked Cream and Popcorn Crumble pg 122 Caremelised Beetroot and Fig Tarte Tartin with Gorgonzola and Pesto Dressing pg 88 Champagne and Crayfish Risotto (Ocean Tale) pg 35 Champagne and Grapefruit Sorbet pg 37 Champagne Marshmallows pg 37 Creamy Muscle Soup, with Saffron and White Wine pg 95 Crème Brûlée pg 110

M Marshmallow Cheese Cake (Kudu Kiss) pg 117 Mini Meringues pg 37

O Orange Soufflé pg 104 Oysters with Frozen-Champagne Grapes and Champagne-Grapefruit Dressing. (Citrus to Sea) pg 32

P Pan-Fried Dorado with Lemon Butter Pg 118 Portuguese Custard Tarts (Pastéis de Nata) pg 72

Q Quiche Loraine pg 118

R Rabbit Casserole pg 81 Roast Rabbit pg 79 Roast Potatoes (Back to Basics) pg 124

S Salty Caramelised Walnut Crumble pg 37 Seared Tuna, with Saffron Red Pepper Sauce and Chinese Noodles pg 92 Sous Vide Champagne Pork Belly pg 14 Squid Tacos pg 131

V Vanilla Champagne Poached Pears pg 37

Directory Berzacks +27 11 334 7634 www.berzacks.co.za

Fry’s Food Group +27 31 700 3022/3 www.frysfamily.co.za

Liv’in 086 116 4566 www.livin.co.za

Smokezi (PTY)LTD +27 31 777 1681 www. smokezi.co.za

Beverly Hills, Umhlanga +27 31 561 2211 www.tsogosunhotels.com

Gateway Health +27 31 566 5517 www.gatewayhealth.co.za

Michelangelo Hotel +27 11 282 7000 www.legacyhotels.co.za

The Kitchen Specialists Association 0861 542 572 www.ksa.co.za

cape photography +27 72 107 4044 www.capephotography.co.za

Ginja Shop Online www.ginjashop.com

Miller’s Thumb Restaurant +27 21 424 3838 www.millersthumb.co.za

The Private Hotel School +27 21 881 3792l www.privatehotelschool.co.za

MOOIPLAAS +27 21 903 6275 www.mooiplaas.co.za

The Space +27 31 566 3166 www.thespace.co.za

NEDERBURG +27 21 862 3104 www.nederburg.co.za

The International Hotel School +27 31 536 6500 www.hotelschool.co.za

Capsicum 086 111 CHEF (2433) www.capsicumcooking.com Carrol Boyes +27 21 424 8263 www.carrolboyes.com Checkers 0800 010709 www.checkers.co.za

Hearts That Hope +27 82 716 6773 www.heartsthathope.com Infacet +27 82 878 4949/ +27 84 016 8872 www.infacet.co.za Investec www.investec.co.za

Nescafé www.nestle.co.za

Just Popcorn KZN +27 31 766 0000 www.justpopcornkzn.co.za

NOMU www.nomushop.co.za

Kenwood +27 11 474 0153 www.kenwoodworld.com/en-za

SA Chefs Academy +27 21 447 3168 www.sachefsacademy.com

Diners Club www.dinersclub.co.za

La Motte +27 21 876 8000 www.la-motte.com

SASSI www.wwfsassi.co.za

Durbanville Hills +27 21 558 1300 www.durbanvillehills.co.za

Le Creuset 086 177 3321 www.creuset.co.za

Coniglio Rabbit Meat +27 71 042 8930 www.coniglio.co.za Destination Express Carrier Brokers +27 23 614 1249

Shave Paint & Décor +27 31 702 6315 www.shavepaints.co.za

Tintswalo Atlantic +27 11 300 8888 www.tintswalo.com Von Geusau Chocolates +27 28 254 9100 www.vgchocolate.co.za

FOOD-FRIENDLY FIVE-PACK Nederburg has combined it's Winemaster’s Reserve 750ml reds into a single pack that comes with a complimentary pair of Le Creuset ramekins and recipe, to coincide with the run of MasterChef South Africa, season 3. Featuring the food-friendly Cabernet Sauvignon, Shiraz, Pinotage, Merlot and Edelrood (a Cabernet Sauvignon/Merlot blend) the Winemaster's Reserve red collection "fit for a MasterChef".

Nederburg is the official wine sponsor of MasterChef South Africa that began on August 21.

The show is aired weekly on M-Net at 19:30 until December 18.

If you’d like to purchase the pack online : http://www. cybercellar.com/mixed_cases/nederburg-and-lecreuset-gift-pack. Also available at all Makro stores, selected Pick ‘n Pay, Checkers, Spar and Ultra stores. www.nederburg.co.za | +27 (0)21-8623104

WIN 1 of 5 Nederburg MasterChef hampers. Valued at R300 To enter answer the following question - Which winery is the official wine sponsor of MasterChef SA season three? Email your answer, full name, postal address, contact and ID number to competitions@ ginjamedia.com by 5 December 2014. One entry per person. T's & C's Apply www.facebook.com/ nederburg. COMPETITION NOT OPEN TO PERSONS UNDER 18.

18150

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