GINJA Food & Lifestyle Magazine Dec '14 Jan '15

sa's only chef owned food magazine

Conrad Pezula world-class getaway experience

festive

148

fabulous giveaways in 13 days

edition

Exclusive celebrity chef simon gault shares his delicious recipes 14014

christmas x-factor ultimate design trends 9 772307 224007

DECEMBER/ JANUARY 2015 South Africa R45.00 (incl.VAT) Other Countries R39.47 (excl. VAT) www.ginjafood.com

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Chef Jacqui Brown is a proud representative of Miele products in the new “Dirty Fork Kitchen Studio”.

FOOD MYOGA’S CHRISTMAS TWIST A spin on your traditional festive spread 14 CHRISTMAS X-FACTOR What’s hot and what’s not this festive season 22 GINJA’S GIFT GUIDE Out of the box gifting ideas 27 SIMON SAYS… New Zealand’s MasterChef Judge shares his favourite festive dishes 38 13 DAYS OF CHRISTMAS Win Win Win! One of 12 prizes everyday for 13 days 63 BERRY MERRY COCKTAILS & CANAPÉS Your festive summer survival guide 78 MADAME ZINGARA UNVEILED Secrets of happily after forever 90 THE DIRTY FORK Ginja’s Kitchen Studio opens its doors 98

DRINKS VINES OF HISTORIC CHARM Taking a meander through La Motte 56

TRAVEL A BITE OUT OF THE BIG APPLE Explore New York over the festive season 46

JUNIOR EDIBLE GIFTS Crafty holiday edible gift ideas 116

bon appétit

REGULARS

CHEF’S NOTE A word from Chef & Editor, Jacqui Brown 04 CONTRIBUTORS 06 LETTERS TO EDITOR 08 ACROSS THE TABLE Cutlery designer Emma Russell 34

CHEF’S PICK Star Anise and its stellar flavour 94 OUT AND ABOUT Fabulous foodie events to add to your diary 110 ASK A CHEF David van Staden answers foodie questions 104 SUSS OUT SASSI Understanding Sustainable Seafood 130 BACK TO BASICS Stuffing Turkey 112

ON THE SCENE What's been happening on the food circuit 134 BOOK REVIEW Justin Bonello’s Cooked in the Karoo 122 OVER THE COALS Dining at Moloko 132

GINJA CHEAT SHEET The perfect bow & Christmas napkin 136 DIRECTORY 137 RECIPE INDEX 138

chef's note

There’s two things about this time of year that just make it seem absolutely magical. Firstly, is that one ingredient that just seems to scream “Christmas”.

For me it is undoubtedly Christmas mince pies. I couldn’t think of anything more satisfying than the gorgeous crunchy pastry encasing the most luscious brandy infused fruit mince. Just thinking about them has me smiling! And secondly, is the overwhelming feeling I get when I am able to show my gratitude to colleagues, friends and family for being such an important part of my life by spoiling them with gifts.

That’s what you can expect from this edition of Ginja. My team and I have travelled far and wide to bring the most spectacular ideas and recipes that will capture the very meaning of Christmas.

In conjunction with our loyal business partners we are able to indulge you in an amazing thirteen days of giveaways and not to mention other spectacular prizes that will make everyday seem like Christmas!

Then, just as you think we really can’t cram any more festivities into one little mag, we bring you perfect recipes to ring in the New Year.

So make sure you stop to taste your Christmas in the making this year, and adapt as you go along, picking your own magical ingredients. If you’d like some ideas to start with, mine include simplicity, laughter, good company, serenity, giving thanks and spontaneity.

Wishing you a magical Christmas and prosperous New Year!

- Chef Jacqui Brown

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

Simon Gault is New Zealand’s MasterChef, owner of several restaurants and author of three books.

Although, to date, he says his greatest achievement is his daughter, Hazel

®

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

Evan Coosner is the Head Chef at Myoga Restaurant based in Cape Town. He is a self-proclaimed food ninja, professional troublemaker and travel junkie.

SUB-EDITOR & DISTRIBUTION SHERILEE MAASS sherilee@ginjamedia.com CONTENT MANAGER & CHEF BIANCA WESTHORPE-POTTOW bianca@ginjamedia.com HEAD DESIGNER KATE SCOTT design@ginjamedia.com

Mike Bassett is the owner of Myoga Restaurant in Cape Town. Winner of numerous culinary awards and lover of all things food.

ADVERTISING SALES & CLIENT SERVICE - KZN LAURA THOMAS laura@ginjamedia.com ADVERTSING SALES & CLIENT SERVICE - CT ZELDA BOTHA zelda@ginjamedia.com ADVERTSING SALES & CLIENT SERVICE - JHB CLARISE COETZEE salesjhb@ginjamedia.com

Catherine Bowen is the blog editor for Plascon Trends and a selfproclaimed stylist-bleeding-hearteco-freak. Lover of pretty clothes, interiors & my cat Tao.

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

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.

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Emma russell, head designer and owner of Nicolson Russell. Loves all things beautiful and intriguing, travelling the world and sharing her classy and comfortable-to-use cutlery.

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

MADE IN SPAIN.co.za is the most specialized online shop in South Africa, bringing the finest Spanish products to your door.

We are proud to have the most unique and most traditional Spanish cookware and delicatessen products in South Africa.

Sign Up with MADE IN SPAIN.co.za and get FREE gifts and loads of benefits just by being a lover of Spain.

dear editor

LET TERS FROM OUR READERS Dear Jacqui

Kitchen in Baker Street, around the corner from Madame Tussauds. Since

Not often in life am I left speechless!

then my food career has taken me

Your magazine is the best in the world!

on many weird and wonderful turns. I

As a chef, and an avid collector of food

returned to SA as dad was on his last

magazines from some 60+ countries as

legs. Friends of mine bought De Oude

far afield as Chile, Alaska and Slovakia;

Herberg in Tulbagh, so I ran that and

what a happy moment finding this in

cooked up a storm for almost two

our local Pick n Pay! Well done. I really

years….they sold at a whopping profit

love it. I love the “pencil scribbles,” the

and moved to Plett. I started catering

layout, content, everything. WOW!!!

for various companies and did in-bound Food & Wine Tours from Asia and soon

Write to us: press@ginjamedia.com PO Box 20111, Durban North, 4016

08

I did my apprenticeship in the UK (like

ended up in Kleinmond, where I have

so many chefs around the world) a

been for the last 10 years. I sold the

hundred years ago – with a fabulous

restaurant 2 years ago – and took a

woman called Anna, who owned Anna’s

sabbatical from the food scene. I helped

WRITE TO US AND STAND A CHANCE TO WIN A J.C. LE ROUX SCINTILLA GIFT PACK VALUED AT R175

a friend and his wife launch Piste-Cats

out (talk to the hand) and said “No

I am so pleased I had the pleasure of

Ski Holidays. We are now the largest ski

book, no speak!” Just before she died

meeting and hanging out with you

company here, in only two years – and

I started – and I called her to discuss

and your team at The Good Food and

have won 5 international awards – and

some stuff and she asked me what the

Wine Show. I so enjoyed the dishes

sell to 36 countries and over 800

title was – so I told her; “Gooey Tarts &

you prepared. I was impressed by how

resorts!

Hot Priks,” she howled with laughter

easy and fast they were to prepare, and

saying that even if the book was utter

OMS (Oooohh My Soul) they tasted as

I am now missing food!! So, I need to get

rubbish, it would sell like hot cakes

good as they looked. I haven’t stopped

my butt back into the kitchen. I have

because of the title.

telling all my friends about you and your

just finished my cookbook – which I

magazine! GINJA has become my best

need to get published. I was saddened

Once again, I am really delighted to

friend; I love the recipes, quick and easy.

by the passing of Lannice Snyman, as

have such a delicious publication in my

I love quick and simple food with good

she had asked me to do a book for ages.

hands!!!

nutritional value and I know my boys will

When she launched Lannice Snyman

love the recipes as well.

Publishing at the Food & Wine Festival

Have a super day.

in Cape Town in October 2004 – and I

Best regards

Thank you so much,

went to wish her well – she stood hand

Chef Jonathan

Bonga Ziqubu

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

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12

SEE OUR SUBSCRIPTION DETAILS ON PG 102

food

Myoga's

Christmas

twist A spin on your traditional festive spread with Mike Bassett and Evan Coosner.

Spoil the ones you love this Christmas with an inspirational festive menu from the kitchens of Myoga restaurant in Cape Town.

While we love the idea of a traditional style menu we have put together a uniquely Christmas flavoured three course meal to share with the people you care about most.

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ballantine of turkey with pistachio nuts and cranberry chutney

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food BALLANTINE Serve the Turkey Ballantine cold and as a first course.

Easy Hard

1. Debone the turkey make sure you take off all sinew.

2. Remove half the meat from the leg and Serves 4 Prep Time: 20 mins Cook time: 120 Mins

thigh and place in a blender with the egg whites and the chicken breast and blend until smooth.

Keep the mousse cold over an ice bath and season with salt and pepper.

3. Pass it through a sieve, stir in the pistachio Ingredients BALLANTINE

nuts and dried cranberries.

4. Line a board with cling-film and place the deboned turkey leg on top of the cling-film

1 turkey leg and thigh about

and spread on the mousse. Roll into a sausage

250 g

shape, and twist the edges of the cling-film to

½ chicken breast about 50 g 40 g pistachio nuts 40 g dried cranberry 2 very cold egg whites 100 ml cream

seal the package.

5. Cook for 30 min in pot of boiling water.

Remove and plunge into an ice bath.

6. When needed remove the cling-film and cut

into slices and serve with Cranberry Chutney.

Salt and freshly ground pepper CRANBERRY CHUTNEY

CRANBERRY CHUTNEY

1 kg cooking apples, peeled

1. Place all ingredients except cranberries in a

and chopped into small chunks

large heavy-based saucepan, then gently heat,

500 g eating apples, peeled and chopped into large chunks 450 g onions, sliced 50 g fresh root ginger, finely chopped 1 tsp peppercorns 500 g granulated sugar 250 ml cider vinegar 500 g cranberries

stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.

2. Add the cranberries, then cook for a further 10 mins until just softened but not burst.

3. Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place.

The chutney will keep for up to 6 months but remember to refrigerate on opening.

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Deep red wine lamb tortellini with vine roasted tomatoes lashings of parmesan and olive oil with rocket Serves: 6 Prep Time: 30 min Cook Time: 3 HRS 30 min Easy Hard

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Lamb 1 kg lamb knuckle

food

Ingredients

This is a wonderfully rich lamb dish but made lighter by stuffing it into pasta and serving it

or square pasta wrappers. In either case, make

with a few Mediterranean ingredients.

sure to roll your dough as thin as possible, and then proceed with cutting the shapes.

1 large carrot, finely diced 1 onion, finely chopped

Tortellini is generally made with either round

Lamb

5. Roll out the pasta into sheets. Divide the

5 g coriander powder

1. Preheat oven to 160˚C degrees.

2. Season the lamb with salt and pepper.

3. In a large frying pan brown the lamb on all

½ cup coriander fresh

sides in the olive oil; remove from pan and put

covered. Run the dough through a pasta roller

into a large casserole dish to keep warm.

on progressively thinner settings until you

onions, garlic, bay leaves and cook slowly until

6. Cut the sheet into rounds using a round

nicely coloured, add the coriander powder and

cutter, spacing the rounds as close together as

the fresh coriander and

possible. Gather the scraps into a ball and put

3 garlic cloves, minced 2 bay leaves

300 ml full-bodied red wine 250 ml beef stock 50 ml soy sauce 50 ml tomato juice 50 g soft brown sugar

4. In the same frying pan put in the carrots,

Olive oil, for cooking

5. Pour the red wine, beef stock, soy, tomato

Salt & pepper

juice and brown sugar into the frying pan and

Special Equipment:

stir gently bringing it to a gentle boil.

pasta dough into quarters. Work with one piece at a time and keep the other pieces

have a sheet of paper-thin pasta.

them with the remaining pieces of dough to re-roll later.

7. Place 1 teaspoon of filling in the middle

Pasta roller

6. Pour the wine mixture over the lamb and

of each round of pasta. Dip your finger in the

Sharp knife and round

cover. Put in oven and cook for 2 ½ – 3 hours

bowl of water and run it along the edge of

until very tender.

the round to moisten. Fold the dough over to

cookie cutter Pasta Dough 400 g plain white flour 1 tsp fine sea salt 1/5 tsp saffron powder

7. Remove the lamb and shred the meat, reduce the sauce until syrupy and return the

together to form a rounded bonnet-shape.

shredded lamb and set aside to cool before

Press tightly to seal. Toss with flour, set aside

filling the tortellini.

on well-floured baking sheet, and cover.

Repeat with remaining pieces of dough, re-

2 whole large eggs 4 large egg yolks 1 Tbsp olive oil Fine semolina for dusting Garnish Wild rocket Roasted tomatoes on the vine Shaved Parmesan Olive Oil

form a half moon, then draw the two corners

Tortellini Pasta dough

1. Place the flour and saffron in a food processor on medium speed.

2. Slowly add the eggs and egg yolks. When

rolling the scraps. Don't over-stuff your pasta, more often than not, over-stuffing makes it tricky to seal the tortellini and leads to dumplings that burst in the cooking pot.

the eggs and flour are thoroughly mixed

8. Bring a large pot of water to a boil and add

add the olive oil and salt and pulse for a few

a tablespoon or two of salt. Lower the tortellini

seconds.

into the water a few at a time with a slotted

3. Remove the dough and knead on a lightly

spoon. Stir the pot occasionally to prevent the

floured surface using the fine semolina until

tortellini from sticking to the pot or each other.

the dough is nice and smooth.

Cook until all the tortellini have bobbed to the

4. Wrap the dough in plastic wrap until

needed but rest for at least 45 minutes.

surface of the water, about 5 minutes. Taste one to check for doneness.

19

food

A million leaves white chocolate Christmas pudding

with compote of fruit mince fresh cherries and eggnog ice cream Serves: 4-6 Prep Time: 1 week Cook Time: 2 hrs Easy Hard

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Ingredients Ginger snap 40 g cake flour 40 g golden syrup

This dessert is commonly called a Mille-

until it reaches "soft-serve" consistency.

Feuille, which translates to a million leaves,

Transfer ice cream to a one- or two-quart

now this is not really true but you get the

lidded plastic container; cover surface with

idea, it’s a dessert of layers.

plastic wrap and seal. For best results, ice

40 g melted butter 40 g castor sugar White chocolate crème 200 g white choc the best you can find 100 g cream 100 g cream whipped, soft peak White chocolate shard 100 g white choc

cream should ripen in the freezer for at Ginger snap out thin layer between to silicone paper

Fruit mince

sheets, bake at about 180˚C for 4-5

Place raisins, sultanas, cherries, apricot,

minutes, as soon as it’s removed from

cranberries, mixed peel, currants, dates,

oven, keep on the warm tray and portion,

marmalade, rum, crème de cacao, brown

allow to cool, and store in a dry and cool

sugar and mixed spice in a bowl. Mix to

place.

combine.

20 g dried cranberries 20 g pistachios Gold dust

least 2 hours or overnight.

Mix all ingredients to create paste, roll

Transfer to an airtight container. Store in a White Chocolate Crème

cool, dark place for at least 1 week, stirring

Make a ganache by melting the white

occasionally, to allow flavours to develop.

Eggnog ice cream

chocolate with 100 ml of cream and allow

2 cups eggnog

to cool. Add the second batch of whipped

To Assemble

2 cups heavy cream

cream and fold into the mixture and allow

Serve this dessert by piping the white

time to set in the fridge until slightly firm.

chocolate crème between layers of

Place the mixture in a piping bag.

ginger snaps, spoon on a little fruit mince

1 can sweetened condensed milk 1 tsp vanilla extract, or to taste Fruit mince 1 cup raisins, chopped 1 cup sultanas ½ cup red glace cherries, chopped ¼ cup diced dried apricots 1 cup dried cranberries 1/3 cup mixed peel ½ cup currants

onto a plate with the ginger snaps and White chocolate shard

white chocolate crème then garnish with

Temper chocolate, spread thinly onto

some fresh cherries, fresh blueberries,

cellophane paper with palette knife,

the eggnog ice cream and a few pieces

sprinkle chopped cranberries and

of edible gold leaf along with the white

pistachios on before it sets, sprinkle with

chocolate shards.

some gold dust and allow to set before breaking into shards.

½ cup pitted dried dates, chopped 1 cup sweet orange marmalade

Eggnog ice cream

½ cup white rum

Mix eggnog, heavy cream, condensed milk,

1/4 cup crème de cacao liqueur

and vanilla in a large bowl. Pour the mixture

½ cup firmly packed brown sugar 2 tsps mixed spice

into an ice cream maker and freeze according to manufacturer's directions

21

Image source: nordicblisswordpress.com

Christmas X-factor

Baubles, tinsel, plastic trees.. What's hot and what's not this year?

22

Planning Christmas may not be as complicated as you think, especially as trends this year reflect an appreciation and movement to all things natural and simple. Although, there will always be place for gaudy bright red and green Christmas décor.

Catherine Bowen, from Plascon Trend Forecast team, shared her views on Christmas trends; “For me, Christmas is not so much about an individual’s religious convictions, as it is about an ancient ritual that brings family and friends together. It is a joyful end-of-year celebration of the ties that bind us humans; a time to make merry, break bread, laugh and reflect on the importance of the loved ones in our lives. If you strip away all the commercialism and false sentiment which marketers, advertisers and retailers would have you believe in, then this is the true meaning of “Christmas”.

Maybe I’m not alone in my thoughts because the trend is towards “rustic” table attire that would seem to echo this return to roots and spiritual simplicity.”

2014 trends involve the use of natural textures to create visual interest and a sense of calm. You can apply that trend by using hessian, sisal, burlap or cotton on your table or centerpieces to create some beautiful Christmas displays. The use of these natural elements blends well with wooden tables and ceramic crockery.

“Think table cloths made from rawedged lengths of cotton and linen fabrics, natural wooden textures and elements (cork), mismatched crockery, haphazard placement of decorative ornaments that might have been intended for the tree but could just as easily have come from party boxes, or gardens,” says Claire.

Vintage decorative accessories have made their way into modern and contemporary holiday decorations.

Vintage ornaments can be attractively incorporated into a Christmas spread.

Re-purposing items from the past is among the most popular 2014 holiday decorating themes. “Handmade name placements and upcycled napkins. Less bling and glitz, more gilt and richness of colour - ruby red juxtaposed against whites, antique golds and midnight blue. Or natural and sun-bleached colour palettes,” suggests Claire.

“And the food, well, who says that your Christmas Day feasts need to follow the conventions of roast turkey, gammon or lamb? This Christmas try thinking out of the box, by blending the best of the old rituals with refreshing new recipes. Venture beyond the confines of Calvinist cooking and explore the variety of global dishes; just about anything goes, even a curry or a samoosa.”

And let’s not forget, Christmas just would not be Christmas without lights!

23

Vintage decorative accessories have made their way into modern

Image source: sipsandspoonfuls.com

“ Keeping the natural theme in mind, Solar LED lights would be a great choice; as there is no electricity consumption whatsoever.

These LED lights are all powered by the sun, which recharges the batteries in the unit. With solar lights you can decorate balcony rails or even garden tree branches and there is no need to dig up your garden or patio paving to run wiring as you would for conventional electrical lights. You can find these handy lights at The Lighting Warehouse www.lightingwarehouse.co.za.

If the convenience doesn’t strike you, these lights are also certified ip67, which means they are dust and waterproof and perfect for both indoors and out.

“It all comes down to a few words: unaffected, uncomplicated, unpretentious – nothing too considered, or ostentatious.

Well, maybe it comes down to just one word then “authentic”. If you’re the hostess for the Christmas Eve/Day celebrations and you’re spending days putting together the feast and the decor, odds are you’re “trying too hard” and perhaps you need to think about paring/peeling back the pomp and upping the joy.”

24

Image source: diaroblogwordpress.com

and contemporary holiday decorations.

Subscribe and win!

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

WIN a Nights Luxury Accommodation for two at tsogo sun's southern sun waterfront hotel in the hotel's luxurious new suites with a cocktail on the pool deck, dinner in Yizani restaurant and breakfast.

The prize is valued at R5 500. For more info visit www.tsogosun.com Luxury accommodation for two | delicious Dinner & breakfast

26

SEE OUR SUBSCRIPTION DETAILS ON PG 102

FES GINJA'S

TIVE

Gift guide Stuck for ideas this Christmas?

Check out some of Ginja's must haves

lling i r g t ge

cADAC MERIDIAN r6500 (MERIDIAN ACCESSORIES not included)

RECTANGULAR CERAMIC BAKING STONE

An upmarket, superb quality stainless steel gas BBQ allowing for a variety of cooking methods. The Meridian features four burners with a side burner and side table and comes standard with three grids. The modular system allows grids to be removed and any Meridian accessory to be dropped in. These include Teppanyaki plate, Warmer Pan, Ceramic Baking Stone and Reversible Grill. The “easy wash and clean” system is a break-through in BBQ hygiene. The smooth-walled porcelain enameled construction of the fire box and drainage channels flowing to a drip cup outside the BBQ, allow the BBQ to be thoroughly cleaned using oven cleaner or detergent and water. The drip cup is emptied,

STAINLESS STEEL TEPPANYAKI PLATE

wiped clean and easily replaced after each use. The CADAC Meridian is the perfect cooking accessory for your patio! www.cadac.co.za

REVERSIBLE GRILL

HARD ANODISED WARMER PAN

28

KENWOOD BLEND-X PRO (BLM800)

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BRAUN MULTIQUICK 7 (mq735)

KENWOOD TITANIUM MAJOR MEGA PACK (kmm023)

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chopper/Mill (AT320) • Citrus Press

your serious chopping needs – the

(AT312) • Electronic scale (AT850)

chopper sorts out meats, hard

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cheese, nuts and carrots, in seconds. www.braunhousehold.com/en-za

tials ssen e n e kitch

g it keepin

fresh

tupperware Penguin Onthe-Go Set/Frog On-the-Go Set

tupperware Signature Line Square Set

ONLY R109 (per set)

(1,2L; 2,6L; 4L & 5,5L) R546

Available from January 2015. The

HALF PRICE! (half price only available

cutest penguin and frog sets for

in December 2014). An elegant and

kids! The set consists of a Sandwich

attractive set ideal for counter top

Keeper with hinged cover that holds

use and for items you use often. The

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is sheer so you can view items at  a

Perfect for school lunches and for

glance. Just lift the cover by the tab

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and it locks open whilst in use.

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tupperware UltraPro (3,3L) R1350

FREEZER, FRIDGE, MICROWAVE & OVEN! A revolutionary OVENWARE product from Tupperware that allows you to prepare meals in advance, freeze, cook in the oven and serve using the same dish. Saving valuable time! Ideal to cook lasagne and other pasta dishes, meat casseroles, vegetable dishes, baked potatoes, bread and baked desserts.

30

www.tupperware.co.za

VON Geusau chocolates Greytons' von Geusau Chocolates handcraft a wonderful range of innovative and beautifully presented chocolate bars.

These are available at selected outlets. Call us 028 254 9100 or mail us vgv@mweb.co.za to find our more. www.vgchocolate.co.za

GLEN MORAY r199.99

reciprocal wines Established in 1969, The Reciprocal

Crafted with expertise, perfected by

Wines is South Africa's oldest and

Speyside. Our Single Malt Whisky has

most respected fine wine importer,

been distilled on the banks of the river

representing a list of deluxe wine

Lossie in Scotland since 1897. The

suppliers which reads like a Who's Who

award winning Glen Moray is distilled in

of the premium wine trade. Included in

a time honoured fashion. Never rushed

its wide range of wines - mainly from

or forced, always in perfect balance.

France, but also Spain, Germany, Italy,

The consistency and dedication to

Australia, New Zealand, California,

making our whisky reflects clearly in the

Argentina, Portugal and Hungary -

rich, crisp flavours. It’s the perfect gift

selections to suit all tastes and budgets.

for someone special this season! Glen

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Moray is available exclusively at Liquor City nationwide. For more information log onto www.liquorcity.co.za or contact 011 306 9999

lge indu & l i o sp

31

s reat t y t s ta

PANETTONE farcito/ROMEO e giulietta 750G

NESTLE QUALITY STREET JAR 600G R119.99 at checkers

R99.99 at checkers

QUALITY STREET makes everyone

Panettone with Praline Cream is a little

happy, every time, with 16

taste of Italy. Panettone is a type of

delicious varieties of chocolate

Christmas cake originally from Milan.

and toffee assortments. Created

This particular Panettone originates

by the Mackintosh business in

from Verona, but lacking from the

Halifax, northern England, in 1936,

festivals throughout Italy because it

Quality Street changed the way

is available to us in South Africa. The

confectionery was manufactured and

texture of the dough is soft and rich,

sold. It is now the world’s number one

the cake is uniquely dome shaped

selling boxed chocolate assortment.

and the Gianduja cream is absolutely delicious. Make space for it on your Christmas table this festive season.

AFTER EIGHT CHOC GIFT 400G R99.99 at checkers

Kiss convention goodbye. Or better still, throw it out of the window, along with napkin rings, cake forks and black forest gateaux. If you want to host the perfect dinner for friends and family, the world is your lobster, (or perhaps your seafood risotto).

So anything goes. But there are still a few things to keep in mind which will

32

help your ‘soirée’ be a success.

Sodastream

WHITE GOLD DIAMOND SWIRL PENDANT R3170

r999 Sodastream is the ultimate must-have kitchen appliance and the perfect gift.

Whether you’re catering for a family braai, kids birthday party or just a normal Saturday night in, Sodstream has got you covered. With SodaStream you can transform ordinary water into Pink Tourmaline ROSE GOLD RING R6370

fresh sparkling water and flavored sparkling water in seconds.

Visit www.sodastream.co.za for more information.

Pol Roger champagne Long the favourite Champagne of legendary statesman Sir Winston

INFACET JEWELLERY

Churchill, Pol Roger was established in 1849 and has remained a firm

The adventurous duo, Janine and

favourite among society's elite. The

Brigitte from Infacet Jewellers are

Brut Reserve from this family-owned

known for their expertise in both

house had the honour of being the

jewellery design and manufacturing.

official bubbly at the latest Royal

From fine bespoke pieces to celebrate

Wedding between Kate and William.

every special occasion to the more

Feel like royalty with a glass of Pol

traditional jewellery such as stunning

Roger, exclusively imported by Great

engagement rings. There is simply no

Domaines and available at selected

better way to celebrate the season than

retailers. Visit Great Domaines @

with a beautiful jewel. Here's to wishing

www.greatdomaines.co.za for a full

you all a beautiful festive season and

list of stockists.

prosperous New Year from the Diamond Girls at Infacet!

Contact Janine on 082 878 4949, email janine@infacet.co.za or simply check out www.infacet.co.za.

RKLE A P S D AD

food

To fork or notto fork Across the table with Emma Russell, owner of Nicolson Russell Designer Cutlery you inherited your moms cutlery set and used that for the rest of your life. If you need some ideas, look in magazines or follow social media. Presently the trend is for “vintage” design, to this end we have introduced a design called De Luca. Gold cutlery and black cutlery are also trending as is high quality plastic.

I love beautiful and intriguing things. In South Africa, there are times when if you want, for instance, smart, designer cutlery it is only available at great expense and usually in large sets. It was my desire to offer something to the South African homemaker that would enable them to follow worldwide trends, affordably. For instance if you wish to purchase small 24pc cutlery sets they are normally plain and common patterns, seldom beautiful designer.

As an airhostess I travelled the world collecting beautiful items for my house and as gifts for friends. On a trip to Thailand I bought some cutlery for my sister as a wedding gift. One night she was entertaining the financial director of a chain of stores, he loved the cutlery so much that he made me an offer to import the cutlery and sell it in their stores. The first consignment of cutlery I imported was slow in selling, plus the chain concentrates on linen. So I took a few months to design my own range and relaunched it in Stuttafords at affordable prices, and so my company Nicolson Russell designer cutlery was born. I have been doing this now for 8 years and loving it. I follow trends and watch what is happening in Europe.

You also need to care your for cutlery. Yes it may well be dishwasher safe but if you leave food on your cutlery when placed in the dishwasher and wait until there is enough for a full load, the food acid can eat away at the polish and leave your cutlery stained, no matter how good the quality. Take special care of your knives! Knives are made of a different grade of stainless steel from the rest of your cutlery set, knives have less chrome in order to maintain a sharp edge. Less chrome means the material is harder but also slightly more prone to rust so always wash your knives. Dry your cutlery the minute it comes out of the dishwasher. The salt from the dishwasher could also leave marks and stain your cutlery.

“

People get the wrong idea with cutlery in that it is forever fashionable. Just like everything else, you need to keep your cutlery up to date and trendy.

Cutlery follows trends. From designs, through materials used to colours. Gone are the days where

34

It was my desire to offer something

to the South African homemaker that would enable them to follow worldwide trends, affordably.

“ Christmas essentials would be vintage styled cutlery.

Many people discuss the grades of stainless steel without having much knowledge of what they mean, you will find grades like 18/0, 18/10 and 13/0. The first digit tells you the percentage of chrome in the steel, the second digit is the percentage of Nickel. Knives are made of 13/0 which means they have 13% chrome in them and no nickel, which (as mentioned above) makes them more prone to rusting. 18% is better and is the most you can find in stainless steel.. Nickel is the shine factor. So 0% will not have much shine while 10% nickel is the shiniest and also the most expensive, (the nickel in stainless steel is what makes it expensive.)

Stainless steel is the best material for cutlery as it is the most hygienic (Surgeons use surgical stainless steel). Since you are eating with it, hygiene is very important! Christmas essentials would be vintage styled cutlery. It would look amazing on any Christmas table and also make for an excellent talking point.

Our De Luca design is recommended.

You can have a lot of fun with your cutlery when setting the table. I normally set my table making the cutlery the centre piece, not the crockery! Make your own cutlery holders from red cardboard, decorate them and write the person’s name on as a ‘place setting’. Nicolson Russell has a lot of these ideas on our pinterest page. Tie Christmas decorations around your cutlery as a cutlery holder too. Use lots of gold this year on your table! Gold is very fashionable and hip!

36

Nicolson Russell can be found in Stuttafords Eastgate, Sandton, Gateway and Canal Walk. Also in selected Boardmans stores. Alternatively for the black or gold range contact Emma on emma@nicolsonrussell.co.za or visit www.nicolsonrussell.com.

3 YEAR EXCHANGE WARRANTY

Revolutionary in its design, the Cuisinart Soup Maker and Blender sautes, cooks, simmers and blends in one so you can create delicious, home-made soups, sauces and chutneys in as little as 20 minutes. The built-in non-stick heating plate provides the perfect cooking surface and with a touch of a button, will stir or blend it all to a perfect consistency. Featuring powerful stainless steel blades, crushed ice, cocktails and smoothies have never been this sophisticated. www.cuisinart.co.za

SOUP MAKER & BLENDER | SB2E

Chef Simon Gault shares delicious recipes to add to your festive table this season.

says SIMON

food Pravda and The Crab Shack in Wellington. He has also formerly been personal chef to the likes of billionaire Oracle CEO Larry Ellison, and Simon Fuller. Simon Gault is a global culinary superstar who has a remarkable talent for bringing together tastes and

Thoughts of the festive season bring on the euphoria of relaxing by the pool with a cocktail or having friends and families gathered to catch up on all they have missed out on during a busy year of hard work and chasing deadlines.

techniques from around the world.

With three cookbooks to his name, Simon shares with us some of his favourite recipes that you can experiment with should entertaining be high on your list of things to do over the festive season.

This year is no different, but if your family gatherings revolve around food or entertaining the way so many do, you might want to give a few new recipes a try during your time off.

Simon Gault, better known as a MasterChef New Zealand judge, is the Executive Chef and co-owner of the Nourish Group, a collection of multiaward winning restaurant brands that includes Euro Bar & Restaurant, FISH and Jervois Steakhouse in Auckland, Bistro Lago in Taupo, Jervois Steak House in Queenstown and Shed 5,

39

food

Chilled Summer Tomato Soup with

Crab & Apple Salsa topped with Gazpacho Sorbet

Serves: 6 Prep Time: 30 mins Rest TIME: 24 Hrs Cooking Time: 10 MIN

Ingredients Soup 25 vine-ripened tomatoes 2 ½ Tbsps tomato paste 100 ml tomato ketchup 1 Tbsp extra virgin olive oil 550 ml tomato juice 500 ml canned Italian whole peeled tomatoes 8 large basil leaves 2 tsp Tabasco chipotle pepper sauce (smoked) ½ tsp flake salt Gazpacho sorbet 10 vine-ripened tomatoes 80 g red capsicum

40

100 g telegraph cucumber

400 g can Italian whole peeled

and process until smooth. Pass

tomatoes

through a mouli to remove any

75 ml tomato ketchup

small seeds and adjust seasoning if

1 Tbsp extra virgin olive oil

required. Set aside.

200 ml tomato juice 3 large basil leaves

Gazpacho sorbet

400 g caster sugar

1. Remove the seeds from the vine

20 g glucose

tomatoes and place the flesh in

Salsa

a large bowl. Halve the capsicum

2 vine-ripened tomatoes

lengthways, remove the seeds and

30 g caster sugar

roughly chop the flesh. Repeat with

1 Granny Smith apple, peeled and

the cucumber and add both to the

finely diced

bowl.

4 large basil leaves

2. Add the whole peeled

5 g (about 18) small coriander

tomatoes, ketchup, olive oil, tomato

leaves

juice, basil leaves and sugar.

300 g picked Alaskan red king crab

Marinate for 3 hours.

meat

3. Place in a blender and process

1 tsp finely diced fresh red chilli,

until smooth, then pass through

seeds removed

a mouli. Put the glucose and half

1 Tbsp extra virgin olive oil

a cup of the mixture into a small

6 small basil leaves to garnish

saucepan. Bring to the boil to dissolve the glucose, allow to cool,

Special equipment Ice cream machine, 7cm x3cm pastry cutter, mouli sieve

then combine with the remaining tomato mix.

4. Pour into an ice cream machine and churn following the

Soup

manufacturer’s instructions.

vine tomatoes and roughly chop

Salsa

1. Remove the seeds from the the flesh into a large bowl. Add

1. To make tomato concasse

the tomato paste, ketchup, olive

(French for a coarsely chopped

oil, tomato juice, whole peeled

mixture), first skin the tomatoes.

tomatoes, basil, Tabasco and salt.

Cut a cross in the base of each

2. Marinate overnight. The next

day, place the mixture in a blender

tomato, then place them in boiling water for about 1 minute or until

41

the skin starts to peel away from the flesh.

2. Transfer the tomatoes to a bowl of iced water, and when cool enough to handle, remove the skin and core, then cut each tomato in half, remove the seeds and chop the flesh into a small dice.

3. Pour 100ml of water into a small saucepan and add the sugar. Bring to the boil, then add the diced apple and simmer for 30 seconds. Leave to cool in the liquid.

4. Tear the basil and coriander leaves into pieces.

In a medium-sized bowl mix together the crab, basil, coriander, chilli and diced tomato. Strain and discard the water from the apple and add to the salad along with the olive oil and gently mix to combine.

Assembly Divide the salsa into six portions. Place the pastry cutter into the centre of each serving bowl and spoon one portion of salsa into it, packing it down gently. Repeat to make six nicely shaped mounds or islands. Pour 180ml of the soup around each of the salsa islands, then top with a scoop of the sorbet. Garnish with a small basil leaf.

Chilled Summer Tomato Soup with Crab & Apple Salsa Topped with Gazpacho Sorbet Š Simon Gault, 2014.

Photograph Š Kieran Scott, 2014.

14

Serves: 6

baking paper. Once the mixture is firm,

Prep Time: 30 mins

pipe into the moulds, then refrigerate

Cooking Time: 25 mins

Ingredients

food

MOLTEN Chocolate Puddings until set.

6. Preheat the oven to 185°C. Place the chocolate puddings on an oven tray

5 eggs

and bake for 16 minutes. Remove from

5 yolks

the oven and, very importantly, allow

1/3 cup sugar

them to stand for 3 minutes before

250 g dark chocolate (at least 72%

turning them out, to avoid cracking.

cocoa solids)

Turn out the puddings onto individual

250 g butter, plus extra for the moulds

plates and dust with icing sugar.

3 Tbsps flour 2 Tbsps cocoa powder

Reproduced with permission from SIMON

icing sugar for dusting

GAULT Homemade by Simon Gault. Published

1. Using an electric beater, whisk the eggs and yolks with the sugar until

by Penguin Group NZ. Copyright © text, Simon Gault, 2013. Copyright © photographs, Kieran Scott, 2013

thick and pale.

2. Melt the chocolate and butter in a double-boiler or in a stainless steel bowl over a saucepan of boiling water, stirring constantly to prevent burning.

3. Fold the melted chocolate mixture into the egg mixture until combined and of an even consistency.

4. Sift the flour over the mix and fold in until completely incorporated with no lumps. Transfer the mixture to a piping bag and place in the refrigerator until firm.

5. Butter 6 baked bean cans (or dariole moulds), lightly dust with cocoa powder and place on a tray or

43

a bite of the big apple We explore New York in winter and discover what this epic city has to offer over the festive season.

By Sherilee Maass

travel Nowhere in the world says ‘Lights.

Camera. Action’ quite like New York.

of which is a county of the New York State, they

And so it should. With the likes of Broadway

introduction, it’s no wonder that this is the most

running multiple shows daily and being the world

photographed city in the world. Follow the hustle

leader in independent film production, you can

and bustle of the crowds leading you to sites such

almost smell the hopes and dreams of the millions

as Times Square, THE place to be for New Years’

of people that cross its borders annually. Within

celebrations, where more than 750 000 people

these borders lies New York City, home to more

gather to watch the ball drop and herald in new

than 8 million people and 40% of the population

beginnings.

include the Bronx, Brooklyn, Manhattan, Queens and Staten Island. All names that need no

of New York State, with roots tracing back to 1624 it is now referred to as the cultural, financial and

For a more relaxed feel, in the heart of Manhattan

dance capital of the world. There’s something

lies an oasis of calm and tranquility; that is

electric that draws you to the sights, sounds and

Central Park. Strolling through the gardens, you

energy of all the city has to offer.

are fully aware of the irony of being encircled by skyscrapers and deadline-driven people, and

Christmas and New Years’ is a magical season,

yet enveloped by the complete calm of nature

especially in one of the greatest cities in the world.

surrounding you. In the winter months there are

Department stores get into the festive spirit with

ice-skating, sledding, winter festivals and even

over-the-top decorated window displays, the ice

horse-drawn carriages. Should you find yourself

rink comes to life with young and old alike, whilst

there in the summer months, you can enjoy the

holiday markets open their doors to share with you

free concerts held at the park’s public theatre,

their wares. Songs are sung and spirits are high. At

whilst the ice rink from winter has transformed

Rockefeller Plaza the famous Rockefeller Center

into swimming pools, with city dwellers basking in

Christmas Tree lights up on December 3rd and will

the sun and making the most of the weather.

be on display until January 7th , definitely worth a visit. Many restaurants will be open on Christmas

From grass roots to what was the tallest building

Day, don’t be surprised if their idea of a Christmas

in the world between 1931 to 1972, more than

meal doesn’t match your own. Americans prefer to

110 million people have visited The Empire State

enjoy the more traditional meal on Thanksgiving.

Building since it’s completion. The 86th floor, as long as you do not have vertigo, gives you a sense

66 48

Whatever you do, make sure you pack for an

of being on top of the world. It’s not just the 360°

adventure, because New York City will deliver

degree view that gives you a sense of euphoria,

nothing less. Consisting of five boroughs, each

but the opportunity to stand so high up and gain a

Left to right: Brooklyn Bridge; tasty treats from New York's street vendors and markets; and New York's breathtaking skyline.

49

new perspective of things, literally. Life seems to take on a new meaning when seen from that high up, as though anything in life can be made possible.

On a more somber note, taking a trip a few blocks south will find you coming across the 911 World Trade Centre Memorial in lower Manhattan, a touching tribute to the more than 2600 people that lost their lives.

“

Leaving the city behind you, you can find yourself getting ready to sail across the sea to Staten Island, it’s free and a mere 25 minute boat ride. They even allow you to take a bicycle along if you wish to explore further on your 2-wheeled transportation. With a renewed sense of freedom as you sail over the ocean, take a moment to capture the beauty of the infamous Manhattan skyline, or behold the Statue of Liberty in all her glory, standing tall and proud, and a symbol of freedom from the

Once the sun goes down on another day of the beautiful city, you are aware of the sights and sounds continuing, the

50

pulse of the city beats on in the city that never sleeps.

people of France that somehow holds more hope for the people looking up to her once shackled feet.

Should you wish to appreciate historic and modern artifacts, the must-see museums include the Metropolitan Museum of Art, one of the biggest and most impressive museums in the world, and the Museum of Modern Art, considered to be the most important museum of modern art in the world. Both offer something for everyone to enjoy.

Thanks to the diversity of the cultures found in

travel and around the city, the cuisine is influenced

want to party there is an endless supply of

by the city’s immigrant history. From street

bars, least of which can be frequented during a

vendors to fine dining, New York City is also

visit to the Greenwich Village. From live music

home to many of the finest and most diverse

to themed bars, your nights out will most

haute cuisine restaurants in the United States.

definitely give you something to write home

So whether you are in the mood for a slice (of

about. Should you be fortunate enough to

pizza), would like to try a pretzel from a hotdog

be in the Big Apple at the stroke of midnight

stand, or indulge in freshly baked bagels or

on New Years’ Eve, there are oodles of events

New York cheesecake, there is something to

and celebrations taking place, and for the

suit everyone’s tastes.

more energetic type, there is even a midnight

Left to right: Rockerfeller Center; the bustling streets of New York; the bright lights of Times Sqaure; and some of the fascinating decorated store fronts in the city.

run after the traditional costume parade and Once the sun goes down on another day of

firework display.

the beautiful city, you are aware of the sights and sounds continuing, the pulse of the city

One thing is for sure. There is no place like

beats on in the city that never sleeps. If you

New York.

51

New York's Festive Events Rockefeller Center Christmas Tree Lighting The Rockefeller Center Christmas Tree is a worldwide symbol of the holidays in New York City.

The tree will be lit on December 3rd, with live performances. It will remain lit until January 7th, 2015. www.rockefellercenter.com Radio City Christmas Spectacular From November 7th – December 31st the stage will open for the annual holiday show, with star performances by the Rockettes. The show features over 140 performers and combines singing, dancing and humour in a 90 minute revue you won’t want to miss. www.radiocitychristmas.com New Years in New York We all want to find the ultimate place to herald in the new year and what better than watching the ball drop in New York’s Times Square? The countdown to midnight has already started.

Where will you be at midnight? www.balldrop.com

52

Above and below: The famous Radio City Music Hall and the iconic Statue of Liberty.

travel makes: 8 Prep time: 15 mins REST time: 60 mins Cooking time: 36 mins

Ingredients 1 pkt of active dry yeast 2 Tbsp sugar 1 ¼ cups of warm water 3 ½ cups of all purpose flour 1 ½ tsp salt 1 cup of blueberries, tossed in ¼ cup of flour

1. Dissolve the yeast and sugar in ½ cup of warm water and let rest for 5 minutes.

2. Mix together the salt and the flour

- making a well in the center. Add the yeast and the additional water to the flour.

3. Gently fold in the berries. Knead until you have a soft and elastic dough. The dough will look quite purple.

4. Place the dough in a floured bowl and cover. Let rise until doubled about 1 hr.

5. Divide the dough into 8 balls. Press into the center of each ball forming Easy Hard

NY BLUEBERRY BAGELS

a hole, and stretch to form the bagel shape. Let rest again for 30 minutes.

6. Pre-heat the oven to 220˚C and bring a large pot of water to a boil.

7. Boil the bagels, 2 at a time for 3 - 4 minutes, they will float to the top when ready. Place on baking sheet and bake for 20 minutes.

53

SELL MORE SALADS WITH THE NEW RANGE OF

HELLMANN’S SALAD DRESSINGS

ad your Downlo

FREE

ook at Recipe B .com fs w.u

ww

SWEET POTATO & CHORIZO SALAD WITH NATURAL YOGHURT, HONEY MUSTARD & SPRING ONION DRESSING NATURAL YOGHURT, HONEY MUSTARD & SPRING ONION DRESSING (approx. 1 cup):

SALAD INGREDIENTS (1 PORTION):

PREPARATION

1

Sweet potato, skin on & cubed

¾ cup

Hellmann’s Honey & Mustard Dressing

1 Tbsp

Olive oil

100 ml

Natural yoghurt

40 g

Chorizo, sliced

3 stems

Spring onion, finely chopped

1 tsp

Robertsons Veggie Seasoning

Pinch

Cracked black pepper

½

Lemon, juiced

1 tsp

Paprika

In a frying pan, grill the chorizo until the natural oils are released from the sausage. In a roasting tray, add the cubed sweet potato, oil, veggie seasoning, lemon juice, paprika & garlic. Roast in the oven, turning occasionally until the sweet potato is cooked, then remove from oven & add in the chorizo with the natural oils. Mix in the dressing to bind, then add the rocket. Garnish with freshly chopped spring onions.

1 tsp

Garlic, crushed

Small handful

Rocket

For a smoother dressing, place in a food processor or use a stick blender.

56

Vines of historic charm

La Motte is home to the finest wines, recognised internationally for exceptional quality.

57

drinks

Situated in the beautiful Franschhoek Valley

statue guides, allowing you access to everything

in South Africa’s Cape winelands, with its

that this beautiful farm has to offer.

picturesque setting, traditional cuisine and historic charm, La Motte is an enchanting

Expanding on their love of wine and art, they

destination for those who appreciate the finer

have created new labels for their internationally

things in life.

recognised Pierneef Collection on both the 2012 Pierneef Syrah Viognier and 2014 Pierneef

The piece of land on which La Motte lies is rich in

Sauvignon Blanc, aptly named after the South

history, heritage and family ties. The origins of the

African artist Jacob Hendrik Pierneef (1886 –

land’s viticulture came about with the planting of

1957) in admiration for his work. Each vintage will

4000 vines in 1752 and when Dr. Anton Rupert

see the release of six different lino-cut artworks

bought the land in 1970, a major development,

– essentially six different labels. This means that

restoration and conservation programme

each six-bottle presentation of the Pierneef

followed, which reinvented La Motte as a leading

Collection will offer a collection of different

global wine producer and sought-after tourist

artworks selected for that specific vintage.

destination.

Finally we turn to the food that is on offer at La

58

La Motte offers so much more than the standard

Motte. One would think that having all these

vineyard tours full of information regarding their

events on a daily basis would take one’s mind off

wines. They also offer something for every day

the menu, but that is certainly not the case. The

of the week, over and above their Wine Tasting,

Pierneef á La Motte Restaurant opened in 2010,

Pierneef à La Motte Restaurant, the La Motte

with Chef Michelle Theron at the reins. Michelle

Museum and Farm Shop. The personnel of La

was a natural choice as she was an integral part of

Motte are very proud of their commitment to the

the initial research and recipe development for the

highest conservation and biodiversity standards

newly established restaurant, as well as their ‘Cape

and the protection of precious indigenous flora

Winelands Cuisine’ cookbook. Using sustainable

and fauna in the mountain area surrounding the

ingredients sourced from the vegetable and

estate. They are also committed to Principles and

herb garden, or the bread baked to perfection

Practices of Excellence in wine production and

using stone-ground flour milled on the farm, the

environmental sustenance is acknowledges by a

passion for traditional food and dedication to

host of accolades and awards. This is part of their

sourcing sustainably, Michelle fits the profile of

drive to share their passion with you, from guided

the restaurant with its focus on regional Cape

hikes and sustainable walks, to the historic and

Winelands cuisine with a modern interpretation.

drinks

la motte's cape brandy tart EASY | Serves: 8

soda over the dates and raisins

Prep Time: 15 mins

and then pour the boiling water

Cooking Time: 55 mins

over.

Ingredients

3. Set aside.

4. Cream the butter and sugar

TART

in mixing bowl until light and

1 tsp (5ml) bicarbonate of soda

creamy. Beat in the egg.

1 pkt (250g) pitted dates, diced

5. Sift the dry ingredients

½ cup (125ml) seedless raisins

together, and then fold into

1 Cup (250ml) boiling water

butter mixture along with the

½ Cup (125ml) butter

soaked dates and raisins.

1 Cup (250ml) sugar

6. Add the nuts and pour the

1 egg

batter into a greased 25cm pie

1 ¼ cups (300ml) cake flour

dish. Bake for 40-50 minutes

Pinch of salt

until dark brown.

½ tsp (2.5ml) baking powder ½ cup (125ml) pecan nuts,

Brandy Sauce

chopped

1. Place the sugar, water and

BRANDY SAUCE

butter in a saucepan over high

¾ cup (190ml) sugar

heat and bring to the boil.

¾ cup (190ml) water

2. Remove from heat and stir in

1 Tbsp (15ml) vanilla essence or

the vanilla and brandy.

½ scraped vanilla pod

3. Pour the warm sauce over

½ cup (125ml) brandy

the tart as soon as it comes out of the oven. Serve hot with

tart

1. Preheat the oven to 180 °C. 2. Sprinkle the bicarbonate of

whipped cream.

enjoy

this with our christmas

13 days of

giveaways Scan this QR code to enter or visit www.ginjafood.com/competitions. Fill in the secret code, featured on each page, on the online entry form and stand a chance to win.

To enter any of the Ginja Food competitions, participants must be over the age of eighteen (18). South African residents only. Competitions close 6 February 2015. T's & C's Apply - http://www.ginjafood.com/terms-conditions/

63

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AVONDALE UNVEILS ITS UNIQUE FLAGSHIP RED BLEND

South Africa, Paarl, October 2014: Avondale is proud to unveil a new creation – a red wine blend that unifies every essential part of a unique philosophy in one. A reflection of the unseen that binds all life, the wine is Navitas, the Latin word signifying energy. Each bottle is carefully nestled in a stylish cork-and-aluminium container by Wiid Design that reflects Avondale’s natural approach. It also provides an inviting and luxuriously tactile experience even before the wine is opened. www.avondalewine.co.za

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13

A piece of heaven on the shoreline of the Atlantic.

ginja advertorial

Tintswalo “In the native Shangaan language, Tintswalo means “the intangible feeling of love, gratitude and peace bestowed upon someone offering you a meaningful and worthy gift.”

Nestled along the shoreline of the Atlantic Ocean, aptly named after the Greek titan Atlas, lies Tintswalo Atlantic, the newest addition to the Tintswalo Group. This small piece of heaven forms part of one of the wonders of the world, Table Mountain National Park.

What was once an abandoned ruin, has blossomed into what they share with you today, under the influence of owner Gaye Corbett, and her style-savvy daughter, Lisa Goosen; a 5-star luxury lodge and fine dining experience like no other.

Stepping out onto the balcony of one of the uniquely designed suites you will be in awe of the breathtaking scenery, the ocean stretches out, seemingly within reach, and in full view, no matter where in the lodge you decide to spend your time.

Just when you think that your stay could not get better, you find yourself seated at a table with a meal prepared by the ever capable Jeantelle van Staden. Having joined the team in April 2013, her creative Fusion style and love of flavours is guaranteed to leave you asking for more.

To book yourself a heavenly stay contact +27 (0) 21 201 0025 or visit www.tintswalo.com

77

78

food

BERRY MERRY

&

cocktails canapĂŠs

As with any major family gathering a survival kit is the only thing that will get you through.

That in mind I have scrounged together some of my favourite berry, cherry and other bright and wonderful cocktails and canapĂŠs to get you in the mood, and like any good survival kit there is a remedy for the morning after.

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food

FLIRTINI

Under the Mistletoe

Ingredients

Ingredients

2 pieces fresh pineapple

1 tot tequila

½ tot Cointreau orange liqueur

1/2 tot triple sec orange liqueur

½ tot vodka

1/2 tot fresh pomegranate juice

30ml pineapple juice

Champagne

90ml Champagne

1 tot cranberry juice

Maraschino cherry for garnish

Pomegranate seeds for garnish

1. Muddle the pineapple pieces and Cointreau in the bottom of a mixing glass.

2. Add the vodka and pineapple juice.

3. Stir well.

4. Strain into a chilled cocktail glass.

5. Top with Champagne.

6. Garnish with the maraschino cherry.

Squeeze of lime juice

1. Pour the tequila, triple sec and pomegranate juice in a chilled Champagne flute.

2. Fill with Champagne.

3. Garnish with pomegranate seeds.

NEW YEAR COCKTAIL Ingredients 10ml brandy 60ml port 60ml orange juice 120ml Champagne

1. Pour the brandy, port and orange juice into a cocktail shaker filled with ice.

2. Shake well.

3. Strain into a Champagne flute 4. Top with Champagne

White Sangria Ingredients 1 cup strawberries, chopped into small cubes

1 green apple, cored and chopped into cubes 1 mango, peeled, pitted, and chopped into cubes 1/8 cup agave syrup 1/4 cup brandy 1 bottle dry white wine 350ml tonic or soda water or lemonade Mint, for garnish

1. Reserve 1/2 cup chopped strawberries. Place the remaining fruit into a punch bowl or a pitcher. Stir together agave syrup and brandy and pour over the fruit. Add the wine and stir. Refrigerate for 2-3 hours or overnight. Freeze the reserved 1/2 cup strawberries (to use in place of ice cubes).

2. To serve, spoon some fruit into the bottom of a wine glass. Add a few frozen strawberry slices. Fill the glass 1/2 full with sangria. Top off with tonic or soda water. Add a few mint leaves to each glass and serve.]

Bloody Mary Cocktail Ingredients 3 tbsp. tomato paste 1/3 cup (80 ml) water 30 ml vodka 2 1/2 tsp. freshly squeezed lemon juice 1/2 tsp. horseradish 1/8 tsp. sugar salt and pepper to taste cayenne pepper, to taste jalape単o slices (optional, for garnish) Makes 16 single servings Whisk tomato paste and water in a measuring cup until

81

“

smooth (the mixture should be of a somewhat thick consistency).

Add vodka, lemon juice, horseradish, and sugar. Season to taste with salt, pepper, and cayenne. Place in a small serving bowl and serve as a dipping sauce for the shrimp; alternatively serve individually in porcelain soup spoons by adding about 1/2 Tbsp of sauce into each spoon, you can top these with a cooked shrimp and a jalapeĂąo slice. Serve chilled.

Christmas cannot be complete without the perfect mince pie

CHRISTINA'S CHRISTMAS MINCE PIES I got this recipe while under the watchful eye of Christina Martin and found it too good not to share, it has never let me down!

Ingredients: FRUIT MINCEMEAT (MAKES 6 JARS) 250g beef suet 500g Granny Smith apples, peeled and chopped 450g seedless raisins 5 ml salt 300g currants 5 ml each nutmeg, cinnamon, allspice 100g almonds, chopped 300g brown sugar 100g candied peel 250 ml brandy 100g sultanas 250 ml sweet sherry 5 ml citric acid 125 ml apricot jam

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food

BUTTER CREAM PASTRY Suitable for apple, mincemeat, meat pies, sausage rolls and even Beef Wellington 500g cake flour 250g unsalted butter 5ml salt 250ml fresh cream, very cold FRUIT MINCEMEAT Coarsely chop the raisins, currants, sultanas. Mix all the ingredients together. Bottle and store in a cool place.

Best used after two to three weeks. This mincemeat will keep up to one year.

BUTTER CREAM PASTRY Carefully sift the flour and salt into a large bowl. Weigh out the butter and cut it into small cubes. Work the butter into the flour as quickly and lightly as possible, as per lesson. The final mix should resemble a combination of breadcrumbs and small lumps of butter. Pour in the cream and mix with a spatula. Form into a ball and chill in the fridge for one hour. Roll out, turning four times as for puff pastry. Bake at 200°C.

Strawberry Vodka Sorbet with dehydrated berries and rocket Ingredients 3 cups strawberries ½ cup cold water 1 cup sugar 1 Tbsp lemon juice 1 Tbsp vodka Freezer dried strawberries and baby rocket for garnish

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food

1. In a blender, puree the strawberries with the cold water.

Strain to remove seeds.

2. In a bowl, combine the puree with the lemon juice and vodka, then stir in the sugar until entirely dissolved.

Gooseberry goat's cheese Panna cotta rounds

3. Cover mixture and refrigerate until

Makes : 4

quite cold.

Though the name gooseberry comes from the fact that the berries were commonly used as a sauce for roast goose, gooseberries make a perfect topping in any shape or size for these savoury Panna cotta canapĂŠs.

4. Pour chilled mixture into ice cream maker and follow user manual instructions.

5. Scoop frozen sorbet into a container. Seal and place in freezer for several hours to allow sorbet to firm up.

6. Portion into serving bowls, garnish

Ingredients

and serve immediately.

400 ml double cream 100 ml milk 5 tsp gelatine powder 150 g soft Goat's cheese, finely grated

1. Sprinkle the gelatine in a cup, just cover with cold water and leave to

dissolve.

2. Gently heat the cream and milk in a saucepan. When hot, whisk in the soaked gelatine, then whisk in the goat's cheese until the mixture is smooth.

Pour mixture into 4 ramekin or dariole moulds. Chill in the refrigerator for at least 1 hour.

To serve, unmould the panna cottas and place onto serving platter or onto your a bruschetta or biscuit base, spoon the gooseberry chutney or syrup over, garnish with edible flowers and serve.

3.

4.

Gooseberry syrup Makes 1 250ml jar

Ingredients 400 ml water 200 g gooseberries, topped and tailed 120 gsugar 2 Tbsps fresh lime juice

1. Pour water and sugar into a heavy saucepan. Gently heat until sugar dissolves. Bring up the heat and simmer the syrup until it is thickened.

Add the gooseberries and cook over a low heat for about 10 minutes, until the fruit are soft.

Strain the syrup through a jelly bag (or muslin cloth or pantyhose). And pour into a sterilised jam jar.

2.

3.

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OVER YOUR HANGOVER? Having one too many is often a hazard of the holiday season that leaves us feeling a little tender and older than yesterday, but the good news is, there is a simple (and delicious) solution to remedy even the harshest of hangovers. The secret? Smoothies! After a night of drinking, smoothies are an effective way to replace moisture in the body. But you don't want to throw in just any type of fruits and vegetables into the mix. There are specific ingredients that can help fight your headache and detoxify your body from the alcohol. One of the best ingredients to use, are almonds. It is said that these help alleviate feelings of nausea caused by drinking too much. You also can't overlook berries for detoxifying your liver, as the natural sugar in berries will help metabolise any alcohol left in your system. And bananas contain potassium, which will help replenish the body with the nutrients lost.

BERRY to be MERRY SMOOTHIE Ingredients ¼ cup raw or blanched almonds 1 ripe banana ½ cup mixed berries 1 cup water ½ tsp cinnamon ½ tsp vanilla extract 4 blocks ice

1. Place almonds in a blender and add a quarter of the water.

2. Blend until a paste is formed.

3. Keep adding water until you have the consistency of almond milk, you may need to add extra water.

4. Throw in the banana, berries, vanilla and cinnamon and

blend until smooth. Add ice cubes, blend again until smooth.

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Head Office: 031 702 6315 www.shavepaints.co.za

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Follow us on

Bruschetta with figs, B l u e C h e e s e & Wa l n u t s Ingredients 1 baguette Âź cup olive oil Coarse salt Freshly ground pepper 150 g soft gorgonzola 50 g chopped walnuts 2 fresh figs Method 1. Preheat your oven to 190ËšC. Slice your baguette in to 1,5cm thick pieces.

2. Brush each piece with olive oil, then sprinkle with salt & pepper.

3. Bake for 8-10 minutes, or until the bread is lightly browned and crisp. When they are done, let them cool completely.

4. Dry fry the walnuts, until they start to colour and set aside.

5. Thinly slice the figs to create neat bright rounds.

6. Arrange bruschetta on platter, top with figs, crumbed cheese and nuts.

These are rich and crunchy and so quick and simple to prepare.

sh fre Re

Create a feature wall. Use a colour that complements the room, adds ambience and is easy on the eye. We know how invigorating changing the feel of a room can be, and if you are a colour-lover like us, you can change your feature wall with every mood or season. Out with the old in with the new, we say! We have a team of décor professional waiting to help you decorate your kitchen; it can be as simple as creating and reinventing a feature wall.

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Food is at its best in natural light, and so is your electricity bill. Look for ways to include more natural light in your kitchen; loft windows, lighter curtains or glass doors. There are also eco-friendly light bulb choices that can imitate natural light and save electricity. You will be amazed at how a little light can create warmth in a living space. Creative lighting solutions can be simple and cost effect. Use console jars, colanders or even paint buckets to create your own kitchen chandelier. We encourage recycling and energy saving.

Shave Paint & Décor believe in the creation of beautiful living spaces Shave Paint & Décor offer a full in-store decorating ser vice at selected branches, where their in-store decorators can assist you to choose from local and imported fabric ranges.

The Shave’s creative team in collaboration with their trend analyst continually monitors emerging trends and changing customer preferences, visiting local

es tur ex cT sti

Ru

and international exhibiRustic textures are the new sleek. Add life and depth to your kitchen with textured paintable wallpaper. Paintable wallpaper is at the crest of the current trend for textured walls. The design options are endless and colour choices are as specific as you want them to be.

When selecting your colour and design choices, always be sure to check your chosen paper is suited to use in the kitchen.

tions to discover exciting and well-priced decor items. Don’t forget that your friendly Shave team is always available to help you with any queries that you may have. Pop into to Shave Paint & Décor shop for the best in products, price and advice.

This page: The Specifics, After Forever Tour 2013.

Facing page, left to right: Martin & Beth Romantic Love Duo, After Forever Tour 2014; The Lira, Aphrodisia 2007; The Rollerskaters, The Love Magic Tour 2010.

Madame Zingara

unveiled

By Sue Marx

Madame Zingara first opened her doors in 2001 creating

joined forces with the Klessens family of Het Spiegelpaleis

a quaint bohemian eatery in the Mother City. A quirky,

and brought the very first Spiegel tent to African shores in

enchanting destination with the wild spirit of a gypsy

2007, and so the Theatre of Dreams was born. A traveling

became an instant success - renowned for its decadent

dinner and entertainment escapade, housed in one of the

dining and funky tunes and perhaps a tequila shot or two!

last remaining mirror tents in the world. In 2008 Madame

A place where families would gather, lovers hold hands and

Zingara headed to London to share her magic. With the

friends catch up, caught in her whimsical web of magic.

times came the global economic crash - almost crushing her company. Fortunately, in 2009 with her irrepressible

90

In 2004, the restaurant increased to a 320 seater and

spirit she bounced back opening the Bombay Bicycle Club

was then well established as Cape Town’s favorite venue

in Kloof Street, Cape Town. Her magic was untouched

for all occasions. In 2006, the entire establishment was

by her setbacks of fire and the economic crisis and this

raised to the ground by a tragic fire. The Zingara family

led to the success of the business and the resurrection

of the Theatre of Dreams in 2010. She now operates six restaurants in Cape Town, namely; The Sidewalk Café, Café Mozart, Café Paradiso, Café Manhattan and Haarlem Hope.

food

be enchanted. Be captivated.

Be magic. be decadent. Be

enthralled.

Enter the mystical world of Madame Zingara – and prepare to experience magic, fantasy and a world

recipe is yours to try and create a little magic of

where beautiful memories are created. This is the port

your own.

to embark on a sensory journey of decadent culinary delight and spellbinding cirque. A fairytale success story

The current show at Monte Casino, The After Forever

where the magic never ends and has produced 2000

Tour, has been sold out month after month and are

shows, 800 000 tickets sold and 3.2 million courses

next headed to Suncoast Casino in Durban, in January

served. This speaks for itself.

2015. Book your tickets well in advance so as not to be disappointed and enjoy a once in a lifetime experience.

The show evolves year after year with top class

Madame Zingara will be celebrating its 15th year

performers and spectacles from all over the world but

since their humble beginnings; The Celebration Tour

there is one memorable thing that never changes - the

will launch in June 2015 in Cape Town, something to

legendary Chocolate Chilli Fillet! This has been on the

look forward to - something bigger, better and more

menu from day one - the signature dish. An exotic

spectacular.

concoction that is here to stay. We are privileged and delighted that Madame Zingara have decided to share

Spoil yourself. Be enchanted. Be captivated. Be magic.

their best kept secret of 15 years with GINJA. Now the

Be decadent. Be enthralled.

91

food

Chocolate chilli fillet

Ingredients

6. Cook on a low heat for

800 g good quality beef fillet

4-6 hours.

The Madame’s notorious signature on your plate...a seductive blend of dark Belgian Chocolate , rosemary & a hint of chilli, over succulent beef fillet on a bed of sauted black mushrooms & rocket.

2 carrots

Easy Hard Serves: 4 Prep Time: 10 mins Cooking Time: 6 HRs

For the sauce

7. Strain the liquid and

1 stick celery

reduce until desired

1 leek

consistency.

2 Tbsp beef stock powder 500 ml red wine

1. Poach the fillet in a shallow

50 g rosemary

pan in poaching liquid for

3 tsp chilli flakes

about a minute on each side.

400 g 70% dark chocolate

2. Remove from the liquid

2 L water

and let sit for a few minutes

Poaching liquid for fillet

3. Slice the fillet into 200g

500 ml white wine

medallions.

2 tsp garlic

4. Pan fry individual

1 tsp Cajun spice

medallions until desired

500 ml chicken stock

temperature.

50 ml sunflower oil To serve 500 g black mushrooms 2 tsp chopped garlic

To Assemble

1. Slice and pan fry mushrooms in garlic butter.

50 g butter

2. Arrange mushrooms on

Rocket

the plate with some rocket

Vermicelli noodles

leaves.

For the sauce

dried vermicelli noodles and

1. Chop celery, leeks, onions

and carrots and gently fry in a deep saucepan.

2. Add the water, beef stock and red wine.

3. Bring to the boil.

4. Add the rosemary, chilli,

beef stock and the chocolate.

5. Stir and gently bring to the

boil.

78

For the fillet:

3. Portion small bundles of

shallow fry in a pan, turning until crispy.

4. Pour your finished sauce

onto the steak.

5. Top with fried vermicelli as

garnish.

star anise stellar f lavour Words by Bianca Westhorpe-Pottow

94

food

Star Anise is one of the spices that we tend to overlook and never think of incorporating in our dishes!

Star Anise is diverse in its uses and may be

As well as an exotically flavorful spice it

used to infuse soups, stews, braised dishes,

is a “star” medicinally as well. It is often

marinades, stir-fry or in poaching fruit to

prescribed as a digestive aid to cure colic in

which it adds a sweet, licorice-pepper flavor.

babies. Shikimic Acid, extracted from star anise is a ten stage manufacturing process

This star- shaped spice is the dried fruit of

which takes a year and is one of the chief

a small Asian evergreen tree. It is harvested

ingredients in the antiviral “Tamiflu” drug

when it’s green and unripe, then dried in

used to fight avian influenza. Some women

the sun. The drying process enables the

use star anise to increase the flow of breast

fruit to develop its red-brown color and

milk, promoting menstruation and easing

a sweet warm flavor, similar to licorice,

childbirth. It is also popular for flatulence,

clove, fennel and aniseed. Grown in four

loss of appetite, upset stomach and coughs

provinces in China and harvested between

and colds. However, like any other medicine

March and May, this fruit is also found in the

it is always wise to seek the advise of a

South of New South Wales. The Vietnamese

health professional before embarking on

and Chinese are fond of incorporating this

something new.

spice in their dishes as it lends a strong and flavorful taste. Indian, Malay and Indonesian

The oil from the seeds is used as a fragrance

cuisine use it as it’s a major component of

in soaps, cosmetics, perfumes, toothpaste

garam masala.

and to mask undesirable odors in drug products.

It is a deliciously potent spice that can do amazing things for your cooking, especially

Ground star anise is more versatile than

meat. You can find star anise in supermarkets;

using the pod but also more potent and

whole or ground or from spice emporiums or

should be added with care. We have

natural food stores. It has a good shelf life so

included some recipes to introduce you to

just store in airtight containers next to your

this exotic “star” and add some shine to

other herbs and spices.

your cooking.

95

SPICED PLUM galette An indulgent anytime treat

holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 Tbsp. at a time). Try not over mix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour.

EAsy | makes: 1 tart Prep Time: 10 mins rest Time: 80 mins Cooking Time: 70 mins

Meanwhile, wipe bowl of food processor clean and add almonds, powdered star anise, 3 Tbsps. sugar, and 2 Tbsps. flour; pulse until ground to a coarse meal.

Ingredients

3. On a floured surface, roll out

2 ½ cups plus 2 Tbsps. all-purpose

dough to 5mm thickness. Transfer

flour, plus more for rolling

to a parchment-lined baking sheet;

1 cup cold unsalted butter, cut into

sprinkle almond mixture over dough.

pieces

4. With a spatula, transfer plums

5 Tbsps. plus 1 tsp. sugar

to dough; press lightly to fan out,

1 tsp. salt

leaving a 2cm border. Fold edge of

½ cup ice water

dough over fruit. Refrigerate 20

¼ cup whole, skin-on almonds,

minutes. Brush crust with cream;

toasted

sprinkle galette with 2 Tbsps.

5 to 6 plums, halved, pitted, and

sugar. Bake until crust is golden

sliced 1cm thick- (slice halves

and underside is cooked through,

carefully, to keep skins in tact.)

approx. 70 minutes. Serve with

6 whole star anise - powdered with

anise-vanilla ice-cream.

a stick blender or pestle and mortar.

2 Tbsps. heavy cream

1. In a food processor, combine 2 ½ cups flour, butter, 1 tsp. sugar, and salt; pulse until mixture resembles coarse meal.

Sprinkle with ¼ cup ice water.

Pulse until dough is crumbly but

96

2. Preheat oven to 180˚C.

food (keep the peels) 1 lemon, peeled (keep the peels) ½ cup sugar 5-6 whole cloves 1 nutmeg, about 10 gratings 1 cinnamon stick 1 vanilla bean, halved 2 star anise

1. Peel large sections of skin from orange and lemon.

A JacquiCBhef originarlown recipe

Glühwein, Mulled Wine

Traditonal holiday drink

2. Over medium heat in a medium sized pot, add sugar and water, then add the peels and juice of the orange. Add the vanilla bean, cloves, star anise, cinnamon stick, and nutmeg gratings. Bring to a boil, then simmer for about an hour.

3. The liquid will reduce, so after around 30 minutes, add in about a half cup of wine. This allows the

easy | makes: 4-6 glasses Prep Time: 10 mins Cooking Time: 60 mins

flavors to infuse and will create a syrup.

4. When your syrup is ready turn

the heat down to low and pour in the

Ingredients

remainder of the bottle of wine and rum. Bring back to a gentle simmer

1 bottle of bold dry red wine (Try ‘The

and heat for about 5 minutes or

Chocolate Block’)

depending on how much alcohol you

½ cup of rum

want to burn off you can simmer a

1 cup water

bit longer. Ladle it into glasses and

1 large orange, peeled then juiced

serve warm.

97

food

LIGHTS, CAMERA, COOK!

GINJA launches it's new venture in the heart of Durban North.

98

The GINJA team decided we needed to upgrade our in-house kitchen to develop our recipes and stylize food for the magazine. We are, after all, a magazine that pivots on the language of food and all it has to offer. Thoughts wandered along the lines of not only using the kitchen in-house, but to share with others the passion for food that influenced the creation of GINJA to begin with. And so the idea of a kitchen studio began, and from there flourished into what we have today. The Dirty Fork.

Of course, in order to get to where we are today, we had to find the right people to walk the path with us. Fortunately for us, Mielé, Perfect Paella, Home of Living Brands, Boekenhoutskloof Winery, Vinowall, AMC Cookware and The Kitchen Studio, to name a few, all felt the same way and we were sponsored some incredible top-of-the-range products.

THE DIRTY FORK OFFERS • Cooking Demo's, Classes & Courses • Chef’s Tables • Function Hire & Corporate Team Building • Recipe Production, Recipe Testing and Development • Production Film Studio, Food Styling, Photography • Food Articles and Journalism • Product & Cook Book Launches • Chef Collaborations • Social Parties & Book Clubs

CONTACT US +27 (31) 563 0054 info@thedirtyforkstudio.com www.thedirtyforkstudio.com

The more the project unfolded the more we wanted to create a platform so that an audience can learn & interact with food. We wanted to show people the fun side of food and how lifechanging a bit of confidence in the kitchen can be, and within a month the doors were opened.

We now have a fully equipped interactive kitchen space allowing you to get creative in the kitchen and our two in-house qualified Chefs ready to entertain with everything food and share their passion.

99

The DIRTY FORK KITCHEN STUDIO LAUNCHES Sounds of laughter and excited chatter danced through the newly opened doors of The Dirty Fork when select media were introduced to Ginja’s latest venture on October 28th. Met with the makings of the Perfect Paella, the ladies were challenged to a cook-off under the guidance of Chef Jacqui Brown and Chef Bianca Westhorpe-Pottow, which meant there could be only one (table) winner. When they were finally able to eat the fruits of their labour, Chef Jacqui Brown demonstrated her mouth-watering dessert of vanilla bean ice cream with grilled pineapple and a rum-infused caramel sauce dessert. Friday, however, saw the aprons set aside and the champagne put on ice as we welcomed our VIP guests to the official launching ceremony. GINJA also took the opportunity to hand over a cheque to the Sunflower Fund to support their cause.

“ The Dirty Fork Kitchen Studio has officially opened its doors. From aprons to champagne,

you are guaranteed to have a good time.

101

great reasons to

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102

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.

Q: I sometimes see in recipes that unsalted butter is asked for, does using salted butter really make a difference? - Nicola Meyer A: Hi Nicola. No, the only difference is the salt, unsalted butter does, however, give you total control on the amount of salt you do use. In saying that, most households have salted butter on hand so it is more convenient. If that's the case, just drop the quantity of salt you use on the unsalted butter recipe. This doesn’t apply to the margarines- enough said.

Q: If you were given an apple, strawberries, cinnamon and puff pastry to create your own dish, besides an apple pie, what dish will you prepare? – Onela Thithi Jali A: Onela, If I had too.... A Cinnamon caramelised palmier with a whipped strawberry pannacotta tian, apple basil salad and salted caramel fudge sauce.

What I’m trying to do is to minimise the acidity of the Strawberry and at the same time giving creaminess and mainstream flavour, and of course the crunch and

110

neutral nutty buttery flavour of the puff pastry, then

food to bring in some freshness and contrast with the basil and apple complimented by the salted caramel.

Q: Is there a way to test what stage your caramel has reached if you do not have a sugar thermometer? - Fiona Fraser A: One word, carefully! Actually, Fiona, a very good question, there are 7 basic stages in candy making, (8 if you include burnt): Thread stage, 106 to 112˚C. Soft Ball, 112 to 115 ˚C. Firm Ball, 116 to 120 ˚C. Hard Ball, 122 to 130 ˚C. Soft Crack, 132 to 143 ˚C. Hard Crack, 146 to 155 ˚C. Caramel 160 to 180 ˚C. Anything above will be considered ummmm YUK!

“

The non-thermometer test after thread stage (which is when the syrup holds together to form a thread) is to drip (use a spoon!) a drop of the syrup into ice cold water, then the stages are self explanatory. The “soft ball”, you will be able to form a soft ball, the firm a firm one, then the hard well, will be hard.

When you reach the “crack stages” the syrup will instantly set and will snap when you try bend it, but the soft crack will stick to your teeth if you try bite it, whereas the hard crack won’t. Caramel stage is when the sugar starts colouring, and has 0% water content, so be careful, because “burnt” stage will rush onto you before you know it.

I enjoy nibbling the end of my bic pen like

any pseudo-academic, but I would most

definitely never use it to thicken a sauce

or butter my toast.

Q: Do you ever use margarine for anything? - Cobus van Staden

Do you have a question that you have always

A: Hi Cobus... van Stadens rock!!!

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

I enjoy nibbling the end of my bic pen like any pseudo-

forward to having your questions, flops and

academic, but I would most definitely never use it

wives' tale mysteries, answered by a professional

to thicken a sauce or butter my toast... Yes I hate

Chef. Send your question to press@ginjamedia.

margarine.

com and you could win if it is published.

105

food

David van Staden shares his yummy Christmas treats.

EASY | MAKES: 1 HOUSE Prep Time: 15 MINS Cooking Time: 10 MINS

Ingredients 150 g butter 150 g brown sugar 300 g cake flour 10 g dry ginger 10 g mixed spice 10 g cinnamon Pinch of salt 8 g baking powder 8 g bicarbonate of soda 80 g crystal ginger, finely chopped 30 g honey 1 egg No Christmas should be without Gingerbread.

Houses, glazed tree decorations or just delectable tea nibbles.

The sum of the butter and sugar must equal the flour

1. Mix all ingredients until a dough forms. Do not over mix.

2. Chill for 20 minutes in the fridge. Line a baking

tray with baking paper.

3. Roll the dough out, and cut required shapes.

4. Paint with milk and bake at 180ËšC until golden brown.

5. Use this illustration as an idea of how to build a gingerbread house. Use royal icing to stick the pieces together.

106

GINGERBREAD

house

ROOF PAN EL X2

FRONT PANEL

WALLS X2

CHIMNEY PANELS

food

Crunchy Gingerbread

& Amarula cookie dough Ice Cream

and you will have sweet scrambled eggs... Not recommended!

3. Chill the crème and then add the

Amarula.

4. Pour into your ice cream machine and start churning.

5. Chill a little left over gingerbread

EASY-MEDIUM | Serves: 6

cookie dough and cut into uniform

Prep Time: 10 mins

small pieces, and add to the churning

Cooking Time: 10 mins

ice cream when the ice cream has

Ingredients

reached approximately half way, (when ice crystals start to form.)

250 ml milk

6. Remove when ready and leave

250 ml cream

your ice cream to set in the freezer for

20 g sugar

a few hours.

Small pinch of Salt

7. In the mean time roll out the rest

1 Vanilla Pod

of your Gingerbread cookie dough and

5 egg yolks

bake at about 160 ˚C until it has set,

50 g sugar

then remove from the oven and cool.

100 ml Amarula

8. Cut into little cubes and bake at

Gingerbread dough

150˚C until they are dehydrated and crisp, remove from oven and cool.

1. Boil the milk, cream, 20 g sugar, salt 9. On service, scoop the ice cream and vanilla bean in a pot. Cream up the

with a warm ice cream scoop and roll

egg yolks and 50 g sugar.

into your Gingerbread Croutons….

the egg yolk and in a double boiler cook

Serve just as it is, the perfect South

untill about 75˚C or until the cream

African Christmas Dessert…. Born Up a

coats the back of a spoon, any hotter

Marula tree!!

2. Pour the boiling milk mixture over

108

9k Rose Gold ring set with a 2.93ct Pink Tourmaline and 4 Round Brilliant dia monds

Deliciously delightful custom-made jewellery for all occassions

www.infacet.co.za

18 K yellow gold trilogy ring set with a 1.80ct Chromiu m Green Tourmaline and two trillion cut dia monds

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

Delheim Harvest Celebration

110

Wildflower Day

31 JANUARY - 1 FEBRUARY, DELHEIM

The Gabriëlskloof Favourite Things Market

WINE ESTATE, WESTERN CAPE

12 - 13 DECEMBER, GABRIËLSKLOOF

MPUMALANGA

No summer in Stellenbosch would be

WINE ESTATE, WESTERN CAPE

Spend the day exploring and

complete without a fun-filled harvest

Celebrating its fifth year of all things

discovering new and beautiful flowers.

celebration. Get a good dose of Winelands

local, lekker and lavish, the Favourite

Join one of the groups where a local

entertainment early in the New Year and

Things Market offers a ‘happy place’ for

wildflower guide will take you on a walk

join in the grape stomping competition –

enthusiasts to swap the crowded mall

and introduce you to some of the many

a mushy clash in which teams stomp their

for a day out in the countryside, whilst

varietals. This day is a must for any

hearts out to produce the most juice.

ticking off those Christmas shopping

garden, plant and flower enthusiasts.

Tickets cost R285 pp. To book phone

lists with glee. Email nicolene@

Visit www.chrissiesmeer.co.za for

+27 79 735 3257.

gabrielskloof.co.za for more info.

more info.

16 - 18 JANUARY, CHRISSIEMEER,

Electric Vines Music Festival

New Years Festival of Lights

J&B Met

30 DECEMBER - 1 JANUARY, ARABELLA

31 DECEMBER - NIEU-BETHESDA,

3 1 JANUARY - KENILWORTH

WINE ESTATE, WESTERN CAPE

EASTERN CAPE

RACECOURSE, WESTERN CAPE

Looking for an end-of-year festival

The New Year’s Eve Lantern parade is a

The J&B Met is all about

where you can let loose and celebrate

truly inspiring event. A powerful symbol

glamour, networking,

the new year in style? The first-time

of hope and beauty, the parade crosses

fashion, sophistication and

Electric Vines Music Festival may just

cultural and religious barriers in a joyous

"partying" with friends.

be your answer. Camp underneath the

celebration. Make your own lantern at one

Kenilworth Racecourse will be

stars or choose to live it up in the luxury

of our workshops, then join the parade for

transformed into a tapestry

VIP section. Tickets cost from R300pp.

a magical night walk through starry Nieu-

of colour and fashion. Tickets

Visit www.electricvines.co.za for

Bethesda. Call +27 (0)49 841-1731 for

cost from R150pp. Booking

more info.

more info.

at online.computicket.com

Shongweni Farmers Christmas Market

Stellenbosch Wine Festival

80's Rewind Festival

30 JANUARY - 1 FEBRUARY -

31 JANUARY - 7 FEBRUARY -

16 DECEMBER - SHONGWENI,

STELLENBOSCH, WESTERN CAPE

GAUTENG, WESTERN CAPE &

KWA-ZULU NATAL

One of Stellenbosch's biggest festivals

KWA-ZULU NATAL

The perfect time to get something

for wine and food lovers, families

The world's biggest 80's festival comes

special for family and friends, the

and those in search of a great day

back to South Africa. 7 international

fabulous Shongweni Farmers. Featuring

out! The Festival Square at Die Braak

artists LIVE in ONE show makes this the

hand-made crafts and Christmas decor,

will be the host 69 wine estates for a

best value event of the year! Prepare

you're sure to find a gift for someone

world class wine-tasting experience.

yourselves for the most nostalgic, iconic

special on your list! Entry is free and

Tickets cost R175pp. Visit www.

and sensational night of your life.

the whole family is invited. Visit www.

stellenboschwinefestival.co.za for

Visit www.rewindfestival.co.za for

shongwenimarket.co.za for more info.

more info.

more info.

111

Back to basics

STUff IT! ef A CihBrown u Jacqoriginael recip

124 112

Sage and Onion Bread Stuffing Trusty and traditional

food

Not only is stuffing one of the best parts of a roast dinner, but there are so many variations you can be creative with. Become a pro at traditional sage and onion stuffing, or try inventing your own version; here are some ideas to get your creative juices going.

medium heat, stirring occasionally, until softened, 8 to 10 minutes.

Transfer to a bowl and toss with bread cubes, celery leaves, and sage, then cool 5 minutes. Whisk together stock and egg (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed.

3. Stuff loosely into bird (see stuffing tips below) or transfer to baking dish and dot top with remaining butter.

Bake, covered with foil for 30 minutes, then uncovered until top is golden,

Easy Hard

approx. 10 minutes.

Serves: 6

Variations

Prep Time: 20 mins

* Use only ½ baguette and process to

Cooking Time: 1 HR

create breadcrumbs

Ingredients

* Add ingredients to step 2

1 medium onion, roughly chopped 2 celery sticks, roughly chopped 1 baguette, cut into 2,5cm

Sausage and Apple Stuffing

cubes (8 cups)

500 g Pork mince

1/3 cup chopped celery leaves

1 cup coarsely chopped dried apples

1 ½ Tbsps. chopped sage

¼ cup fresh parsley, chopped

7 Tbsps unsalted butter

1 cup chicken stock 1 large egg

1. Preheat oven to 200˚C with rack in lower third. Butter a shallow baking dish.

2. Cook onion and celery in 6 Tbsps butter with ½ tsp salt and ¼ tsp pepper in a large heavy pan over

Plum, Lemon and Herb Stuffing 250 g plums, halved, pitted and sliced Grated zest and juice of 1 large lemon 1 Tbsp honey 1 Tbsp each fresh thyme, oregano, mint and parsley 250 g oatmeal

113

Fig and pistachio stuffing

thermometer into the center of the

50 g butter

scoop the stuffing out of the turkey

1 brown onion, coarsely chopped

cavity and into a greased baking dish;

2 garlic cloves, finely chopped

return it to the oven to bake while you

2 Tbsps olive oil

make the gravy.

stuffing: it should read 72˚C. If the turkey’s done but the stuffing isn’t,

1/3 cup coarsely chopped dried figs 1/3 cup chopped fresh parsley

Baking stuffing separately in a baking

1/4 cup coarsely chopped dry-roasted

dish seems to be easier and also gives

pistachios

your stuffing that nice crispy top,

1 Tbsp finely grated lemon rind

but if you prefer to stuff the bird, do

* Add the fig, parsley, pistachio and

so loosely, to give the stuffing room

lemon rind at the end of cooking stage

to expand. Bake any stuffing that

in step 2.

won’t fit in a covered casserole dish alongside the turkey.

Stuffing Tips

Start your turkey off upside-down

To stuff or not to stuff. Far be it from

in a roasting rack; this will help the

us to mess with family tradition, but

turkey’s natural juices collect in

stuffing the turkey means it takes

the breast, which tends to dry out

longer to roast, and there’s a greater

otherwise. After roasting for 1 hour,

risk of it cooking unevenly, so add

flip the turkey breast-side up to finish

between 20 and 40 minutes to the

roasting.

cooking time for a stuffed fowl. Both turkey and stuffing should be at room

Let it rest. The intense heat of the

temperature for about an hour before

oven forces the juices into the center

you stuff it.

of the bird, so after roasting, let the turkey rest for roughly 20 minutes

If you’ve stuffed the turkey, you’ll

(enough time to make the gravy). The

need to check to see if the stuffing

juices will redistribute, and you’ll get

is cooked through. Insert the

moister slices.

junior

fun in the kitchen Photography by Max Bosanquet, Cape Photography

112

#

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

CRANBERRY & WHITE CHOC-CHIP COOKIE MIX

#

Crafty holiday ideas for the kids

PEPPERMINT CRISP BROWNIE MIX

To . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

From . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

MET HOD Heat oven to 180˚C. Line a cookie tray with parchment paper. In a medium bowl, beat together ½ cup softened butter, 1 egg and 1 tsp vanilla extract, until fluffy. Add the entire jar of cookie mix, stirring until blended. Spoon heaps onto the prepared baking sheet. Bake for 8-10 minutes, or until edges start to brown. Allow to cool on tray. Makes 18.

To . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

From . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

MET HOD Mix 1 cup melted butter, 4 eggs and 2 tsps vanilla extract. Add the entire jar of brownie mix, stirring until blended. Bake in a 22cm x 33cm pan at 180˚C for about 25 minutes. Allow to cool before slicing into squares.

fun & simple

junior Holidays! This means time on the hands and Christmas in the spirit.

Get creative, messy and have fun creating edible gifts that add love and personality to any Christmas do. Make something tasty for everyone on your list, and don’t forget something for Santa!

Hot Chocolate Baubles You will need: A clear large bauble, 2 Tbsps of hot chocolate, 1 tsp Milo, ½ tsp sugar, chocolate chips and silver sprinkles. (Add 1 tsp coffee to create a Mocha Ball for mom or dad.)

Carefully remove the cap and hook from the top of the ball, use a funnel or folded piece of paper to guide hot chocolate, milo and then the sugar into the small hole. Try not to mix or bump the ball to keep the colours separate.

Drop a few choc chips and sprinkles in. Ask an adult to help you replace the cap and hook.

119

junior

wrap in character Reindeer Chocolate Bars You will need: Brown & White Paper, Brown Card, Glue, Tape, Buttons, chocolate bar and pipe cleaners.

Wrap your chocolates in brown paper and be as creative as you can in making reindeer faces. Twist the pipe cleaners to create antlers, and tape them to the back.

Try wrapping with white paper to create a snowman or red paper for Santa. Try using some cotton wool, glitter, ribbon or anything your little heart desires.

120

117

Book review

Words by Bianca Westhorpe-Pottow

cooked in the karoo

food

“

122

A nostalgic journey

through well used recipes and long-forgotten dishes. every night for family and friends to enjoy.

It sparks interest in wanting to entertain and impress guests with your new culinary skills. All the recipes are unusual, easy to prepare and tantalize the taste buds with new, exotic experiences. There is certainly no need to be a qualified chef to

Justin Bonello Written by Helena Lombard Price R340.00

tackle this book, but you will look, and be complimented like one!

The Karoo, to most people, evokes thoughts of a far away, desolate, desert

This unique recipe book is definitely a

- like place one would by-pass; hardly

must have to grace the shelves of your

giving a second thought to an overnight

kitchens. Do yourself a ‘flavour’ and

stopover let alone a vacation destination.

experiment with some of the best food

The recipe book gives us a new take on

you will have tasted - hearty, soulful,

the Karoo and takes you on an inspiring

nostalgic and extraordinary to boot! This

adventure in this arid landscape. As you

is a well-researched recipe book, written

read, cook and enjoy this book you can

with a love and passion for the Karoo, its

actually feel the heart of the Karoo and

food and inhabitants.

the pulse of its people.

The book is an interesting read steeped place with delightful anecdotes, quotes

WIN 1 OF 5 JUSTIN BONELLO COOKED IN THE KAROO COOKBOOKS VALUED AT R340. To enter email

and beautiful pictures. Besides wanting

"Karoo" + your full name, postal address,

to experiment with these recipes it

contact and ID number to competitions@

inspires you to haul out your apron and

ginjamedia.com by 6 February 2015. One

get cracking and sizzling again in the

entry per person. T's & C's apply www.

kitchen - preparing simple, new delights

ginjafood.com/terms-conditions.

in the history and the cuisine of this little

GINGERBEER Justin's non-alcoholic gingerbeer is his favourite pick-me-up solution for the soaring temperatures in the Karoo.

Serves: 12

the maths and plonk them in. Cover

Prep Time: 20 mins

the bucket with a tea towel and let

Cooking Time: 30 mins

it stand for 24 hours – preferably

REST Time: 11 days

somewhere clean and dry (and,

Ingredients

again, not the cupboard you keep your mop and broom in). Oh, and just

10 g instant yeast

a word of warning: when it ferments,

About 2 Tbsps of ground ginger

it expands, so don’t fill the bucket to

About 3 Tbsps of fresh ginger, grated

the top. You’ll have a gooey mess all

5 cups of sugar (or less, depending on

over your floor and everywhere else.

your taste)

3. After a day, strain the ginger juice

6 L of lukewarm water

through a sieve, reserving the raisins.

½ cup of seedless raisins

Decant the juice into clean plastic

A large plastic bucket for brewing

bottles, drop a couple of raisins into

Plastic bottles with screw-on caps for

each and screw the caps on. Leave

storing

to ferment for ten days, then enjoy

1. First up, mix the yeast and ginger,

it icy cold on a hot summer’s day. It’ll hit the spot! Well worth planning in

plus a couple of tablespoons of

advance and taking on the road –

sugar, with a cup of lukewarm water,

instead of those store-bought things.

then leave until frothy (this should take about 30 minutes). Once the

THREE BREWING BASICS

yeast is activated, pour the remaining

1. Make sure you have enough

sugar and water into a clean plastic

bottles for the amount of ginger beer

bucket (and no, definitely NOT the

you’re making.

one you use when mopping the

2. Also, the bottles HAVE to be ones

floor!) then stir the yeast mixture into

you can seal. Avoid using a fancy

the sugar water.

glass bottle with a cork – the cork

– you want about five raisins per

3. Keep a sieve and a funnel handy

bottle of beer you’re making, so do

to strain and decant the liquid easily.

2. Now it’s time to add the raisins

could pop out. And so could your eye.

123

ginja advertorial

THONGA A South African paradise tucked away on Kwazulu Natal's Maputaland coast, with unparalleled views of nature.

Breakfasts and lunches are a temptation for the taste buds, with an abundance of buffet dishes to choose from, while dinner is a romantic affair complete with five-star a la carte menus and candlelight. “I source ingredients as locally as possible - we have many game farms near and venison is on the menu. There is an emphasis on “light” nourishing fare at Thonga. We make special allowances for dietary preferences, vegetarians are most welcome! We are also ready for gluten free, wheat free, etc, at all times,” says

‘Paradise’ is a word that conjures up images of sunny

Head Chef Carl Moller.

days on long deserted sandy beaches, fringed by tropical

forests and lapped by the warm waves of an aquamarine

From November to February, giant Leatherback and

sea. It also often comes complete with visas and long haul

Loggerhead turtles come ashore to lay their eggs on

flights. That is, until one of South Africa’s best kept secrets

the beach and guests can join guides on turtle tracking

gets out: Thonga Beach Lodge.

expeditions to watch the often emotional egg laying and

later the life and death dash of the baby turtles from their

The lodge is discreetly tucked away overlooking a secluded

nests to the sea.

bay on KwaZulu-Natal’s Maputaland Coast. An hour-long

www.thongabeachlodge.co.za | +27 (0)35 474 1473

4x4 ride takes guests from the pick-up point through the dappled shade of pine and gum plantations, before burrowing into the tropical depths of the dune forest, where you’ll find stilted suites that offer unparalleled sea views or the feeling of nestling in the tops of the branches, Robinson Crusoe style.

124

MY TURKEY IS FROM ENGLAND MY CRANBERRIES COME FROM CANADA AND MY FAVOURITE WINES COME FROM DURBANVILLE HILLS CAPE TOWN

espresso/3717/E

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Feeling the PRESSURE? Feeling stressed is a very normal part of life. Stress may even

Rhodiola

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be debilitating and can affect work and study performance.

serotonin levels, which may help to alleviate symptoms of

This means that managing your stress levels during periods

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when your brain needs to be performing optimally is vital.

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B vitamins are vital for stress tolerance and are vital for

cortisol to help our bodies to cope with the stressful event.

proper nervous system and brain functioning. B vitamins

However, too much cortisol may prevent the brain from

also assist in energy manufacture within the body. Vitamin

laying down a new memory or accessing an already existing

B 5 is especially helpful in supporting the adrenal glands

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during times of stress.

Research has shown that this is because high levels of cortisol

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L- Theanine appears to stimulate the production of alpha brain

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126

ginja advertorial

nourish Debbie Perry discusses nutrition and her range of banting paleo and superfoods.

around the belly area.

My business, Nourish - Banting. Paleo.

Superfoods, has taken off as so many people

Having grown up with a passion for food,

are banting and due to the busy lifestyles we

I decided to become a chef and qualified

live, simply do not have the time to prepare

at Christina Martin and have followed my

the often time consuming foods.

passion ever since. My interest in healthy foods stems from an active lifestyle and a

Due to the high demand of cauliflower,

love of running and sports, so it was only

thanks to this diet, the price has soared and

natural that I was intrigued when I read about

there is a shortage! My cauliflower wraps,

the Tim Noakes’ way of eating about a year

which are almost zero carbs, continue to be

ago and decided to get the book and try it.

very popular. They are not easy to get right,

Whilst not being an active banter myself, I

trust me, it has taken over a month to perfect

saw a niche in the market to supply good

the recipe! The butternut and sweet potato,

quality banting foods as well as paleo and

whilst slightly higher in carbs, are also very

superfood energy bars.

popular.

Contrary to popular belief, banting is NOT

Banting Nutty Crackers which are a perfect

high protein, it is an high fat, medium protein

carb free alternative to pro vitas or any other

and incredibly low carbohydrate diet, which

wheat based biscuit taste great with cheese or

encourages the body to go into a state

pesto.

called ketosis where the body is forced to

128

burn fat as energy instead of carbohydrates.

My banting mayonnaise is really delicious,

According to Tim Noakes’ theory many of

made with cold-pressed organic extra

us are insulin resistant because of the high

virgin olive and coconut oils, and comes in 3

carb/ low fat diet thought to be healthy.

flavours. Normal supermarket mayonnaise is

Insulin resistance is a reduced ability of the

made with seed oils that have been heated

body to metabolise ingested carbohydrates

to high temperatures which can cause

and so they are stored as fat, particularly

inflammation in the body.

“ The Banting Nutty Granola is the perfect wheat free alternative to your morning muesli, great with full cream Greek yoghurt from “the Gourmet Greek” which is great for banting as it contains no modified starch.

Cauliflower or butternut sweet potato wrap

with chicken, avocado and rocket salad with Chilli Lime Mayonnaise Serves: 2 Prep Time: 10 mins

Ingredients 2 Nourish Wraps 300g roast chicken meat, shredded 1 small avocado, cubed Handful of rocket 6 cherry tomatoes, halved 1 spring onion, sliced 30 ml Nourish Chilli Lime Mayonnaise

1. Warm wraps on a non-stick pan or in the oven, NEVER microwave!

2. Spread mayonnaise over the wrap, top with chicken, avo, rocket, tomatoes and spring onion.

3. Roll and serve.

Another great idea is to serve wraps for breakfast with scrambled egg, tomato and bacon.

For orders or enquiries e-mail debbie@essencelife.co.za

my cauliflower wraps, which

are almost

zero carbs,

continue to be very popular.

food Snoek is found throughout temperate waters of the Southern Hemisphere. It is a resilient and fast-growing species, reaching sexual maturity after 3 years. Their nomadic lifestyle makes them less vulnerable to overfishing. Snoek are among some of the most sustainable choices from the healthiest and most well managed populations.

Justin's snoek with spicy chimichurri EAsy | SERVES: 2-4 Prep Time: 20 mins COOKING Time: 20 mins

Ingredients

"Chimichurri is great with fish and chicken, and if you’re like me and you like it very spicy, add extra chillies. "

1. Toss the red pepper on the braai and turn until all sides are completely charred and blackened. Wrap it in cling film immediately and leave it to sweat for a minute. Pull cling film off to remove blackened skin, rinse the pepper under cold water and then chop it finely. Add the chopped parsley,

1 red pepper

origanum, onion, chilli, thyme, paprika,

2 handfuls of parsley – chopped

cumin, garlic and crushed bay leaves

a small handful of fresh origanum –

and mix it all together. Pour in a glug

chopped

of olive oil and two glugs of red wine

½ red onion

vinegar. Set the chimichurri aside while

A couple of chillies

you vlek the snoek.

A couple of sprigs of thyme

2. As soon as the snoek is ready, put

A couple of pinches of paprika

it on a braai grid (the sandwich kind),

A couple of pinches of cumin

close and braai the skin side for a

A couple of garlic cloves – chopped

couple of minutes. Then flip the grid

2 dried bay leaves – crushed

over and braai the flesh side for a few

A couple of generous glugs of olive oil

minutes before flipping it over again

2 glugs of red wine vinegar

so that the snoek is back on its skin

1 snoek – vlekked

side. Pack the flesh side liberally with

Honey

chimichurri. Braai for no longer than

Juice of a lemon

10 to 20 minutes and just before the snoek is done, brush with honey and lemon, braai for another minute and remove from the coals. Don’t overcook it – it becomes dry in a heartbeat.

Courtesy of Justin Bonello’s Ultimate Braai Master. Published by Penguin Books.

Price: R230.

120

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.

Content courtesy of

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.

Cape Town Tourism's website.

R E D - D O N ’ T B UY 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.

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!

Moloko

Food:  Service:  Ambience:  Boutique Chic meets Classic Comfort. It’s one thing being a “seasoned traveller”, but

OVER THE COALS

by Chef Jacqui Brown

it’s another when you board the plane and the hostesses know you by name and exactly how you like your coffee!

As such, when I travel there are few pertinent musts that I look for when choosing where to lay my head.

This month I was invited to review the Moloko Hotel in the heart of Sandton. Having never

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

132

heard of it I was rather intrigued to find out just what they had to offer.

Upon arrival I was greeted by their manager

on duty and shown through to my room for a

his attitude.

quick freshen up. Designed in a modern art

His menu features sophisticated

style incorporating chic art deco touches,

interpretations of traditional fare that is

the rooms exude a sense of classic luxury.

accented with artistic touches, presenting a

Spacious, well planned out with a large full

unique dining experience.

bathroom, lounge area and my personal

This combination of gracious service,

favourite, a kitchenette. For me, and I am

inventive cuisine, stylish décor and tranquil

certain I can vouch for most travellers,

garden views ensures that the restaurant is a

there’s something about being able to make

hit with both guests and locals alike. Finished

yourself your own coffee or snack when

off with a seductive chocolate shot this dining

you’re away without having to fight with

experience is truly one not to miss out on.

those really annoying little milk triangles or

The team at Moloko has successfully set the

coffee sachets and worse, messing it all over

bar with inventive cuisine, tempting cocktails

the same area you are meant to be working

and chic surroundings.

at and watching TV! After a quick “reboot” I was ready for the tasting experience prepared by Head Chef

Reservations: +27 11 384 4900

Mauricio Geral.

Phone: +27 11 384 4900

Offering a mix of indoor and outdoor

Fax: +27 86 545 2028

seating, the atmosphere in the dining room

Address: 160 Helen Road, Strathavon,

is both sophisticated and casual while the

Sandton, 2031

approachable menu is as modern as

Email: reservations@strathavonhotel.co.za

133

on the scene

Hartford House hosted the Diners Club 2014 Wine Awards, those that had submitted their wine lists waited in anticipation as the results were revealed. There were 11 diamond, 5 platinum and 6 gold awards, amoung others. For the first time it was decided to find the best in each province which would then become the best in South Africa. The best KZN wine list was given to Hartford House, a well-deserved win.

Chefs from around the world gathered to stand together in their campaign, World Against Hunger. Held at the Durban Country Club on the 9th of October, the guests were treated to music from Fatima van den Bergh, one of the many children saved through the hard work of those in support of what the WACS believe in. All raised funds are used to feed less fortunate children around the country in the bid against hunger.

134

Stellenbosch at Summer Place: Visitors to the show had the opportunity to take a walk down memory lane, with tastes of yesterday today and tomorrow through food, wine, music and art. Joined by 5 of Stellenbosch's chefs, Michael Broughto, Bertus Basson, Christiaan Campbell, Gregory Czarnecki and Tanja Kruger all served up a feast. Guests were given the opportunity to meet and mingle with esteemed Stellenbosch winemakers and estate owners whilst serenaded by AmaZing Live, The Good food and Wine Show from the 24th – 26th of October was well supported with stands from far and wide displaying their wares. Chefs, both local and international, were gathered to showcase their talents, including Mauro from Cake Boss and Chef Hayden Quinn, now living in Cape Town. Chef Jacqui Brown did wine pairing shows in the Master Kitchen, whilst the Ginja Food Magazine stand ended their weekend with a high, winning the Best Design stand.

performing tunes from past and present. The guests were also treated to rare art pieces from the Sanlam Art Collection.

1

ginja CHEAT SHEET part 4 1

1 2

2

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3

2

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43 3

2

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3

4

W CT BO E F R E the P

5

5

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A Christmas tree decor addition for your table 5

4

5

7 8 77

6

5

1. Start

need assistance.

with 2 or 3

5. Flip over

serviettes. 5 2. Fold in half,

6 again, 6 and start

by folding first

making corners

layer up to

come short of

create tip of the

meeting.

tree.

3. Flip over.

6. Fold and tuck

4. Fold

layers into each

corners back,

other and use a

and use cup as

bauble for the

weight if you

top of the tree

6

6

8

8

Directory AMC COOKWARE www.amcsa.co.za

DELHEIM WINES www.delheim.com

MADAME ZINGARA www.madamezingara.com

SODASTREAM www.sodastream.co.za

ARGILLA POTTERY www.argillapottery.co.za

DURBANVILLE HILLS www.durbanvillehills.co.za

MADE IN SPAIN www.madeinspain.co.za

SPIER WINES www.spier.co.za

AVONDALE WINES www.avondalewine.co.za

ELBA www.totai.co.za/brands/elba

MIELE SOUTH AFRICA www.miele.co.za

THE DIRTY FORK STUDIO www.thedirtyforkstudio.com

AYAMA WINES www.ayama.co.za

ESSENCE LIFE debbie@essencelife.co.za

BOEKENHOUTSKLOOF www.boekenhoutskloof.co.za

FRY’S FOOD GROUP www.frysfamily.co.za

BOTTEGA SOUTH AFRICA www.bottegasa.co.za

GATEWAY HEALTH www.gatewayhealth.co.za

BRAUN HOUSEHOLD www.braunhousehold.com/ en-za

GINJA SHOP ONLINE www.ginjashop.com

CADAC www.cadac.co.za CHECKERS www.checkers.co.za CIVON INTERIOR SOLUTIONS www.civoninterior.co.za

GRAHAM BECK WINES www.grahambeckwines.com GREAT DOMAINES www.greatdomaines.co.za INFACET JEWELLERS www.infacet.co.za

MOLOKO HOTEL www.molokohotel.co.za MYOGA RESTAURANT www.myoga.co.za NICOLSON RUSSELL www.nicolsonrussell.com ORIGINAL COCKTAILS www.originalcocktails.co.za PENGUIN BOOKS www.penguinbooks.co.za

THE KITCHEN STUDIO www.kitchenstudio.co.za THONGA BEACH LODGE www.thongabeachlodge.co.za TINTSWALO ATLANTIC www.tintswalo.com TSOGO SUN www.tsogosun.com TUPPERWARE www.tupperware.co.za

PETER FALKE WINES www.peterfalkewines.com

UNILEVER FOOD SOLUTIONS www.unileverfoodsolutions. co.za

PLASCON www.plascontrends.co.za

VINIMARK www.vinimark.co.za

DINERS CLUB www.dinersclub.co.za

KENWOOD SOUTH AFRICA www.kenwoodworld.com/ en-za

RECIPROCAL WINES www.reciprocal.co.za

VINO WALL www.vinowall.com

CONRAD PEZULA www.conradpezula.com

LA MOTTE WINES www.la-motte.com

SASSI www.wwfsassi.co.za

VON GEUSAU CHOCOLATES www.vgchocolate.co.za

CREATION WINES www.creationwines.co.za

LIQUOR CITY www.liquorcity.co.za

SHAVE PAINT & DÉCOR www.shavepaints.co.za

ZAMA ORIGINAL www.zama-original.co.za

137

Recipe index

A

D

P

A Million Leaves White

Deep Red Wine Lamb

Peppermint Crisp

Chocolate Christmas

Tortellini with Vine Roasted

Brownies 118

Pudding 20

Tomatoes lashings of

Plum, Lemon & Herb

Parmesan & Olive Oil with

Stuffing 113

B Bruschetta with Figs, Blue Cheese & Walnuts 88

F

Ballantine of Turkey with

Fig & Pistachio Stuffing 114

Pistachio Nuts & Cranberry

Flirtini Cocktail 80

Chutney 16

R Rye with beetroot berry mousse & walnuts 82

S

Bloody Mary Cocktail 81

G

Berry To Be Merry Smoothie

Gooseberry Goat's Cheese

Stuffing 113

85

Panna Cotta Rounds 84

Sausage & Apple

Gooseberry Syryp 84

Stuffing 113

Glühwein, Mulled Wine 97

Snoek with Spicy

Chilled Summer Tomato

Gingerbread House 106

Chimichurri, Justin

Soup with Crab & Apple

Gingerbeer 123

Bonello 130

C Salsa topped with Gazpacho Sorbet 40

H

Crunchy Gingerbread &

Hot Chocolate Baubles 119

Amarula Cookie Dough Ice Cream 108

L

Cranberry & White Choc-

La Motte’s Cape Brandy

Chip Cookies 118

Tart 60

Chocolate Chilli Fillet 92 Christina's Perfect Mince

M

Pies 82

Molten Chocolate

Cauliflower or Butternut

Puddings 43

Sweet Potato Wrap 129

138

Rocket 18

N

Sage & Onion Bread

Spiced Plum Galette 96 Strawberry Vodka Sorbet with dehydrated berries & rocket 83 Sweet Potato & Chorizo Salad 55

U Under the Mistletoe Cocktail 80

W Waterblommetjie Tomato &

NY Blueberry Bagels 53

Marron Risotto 45

New Year Cocktail 80

White Sangria 80

R U O E Y I T D SE R FOO !

E E E N R F N I

Get creative and roast, fry, poach, steam, braise, stew and bake in cookware that is bound to set your inner foodie free. With a wide range to choose from and unmatched quality, AMC cookware will give you the tools to make your cooking shine. And with a lifetime guarantee, you’re buying quality cookware that you can rely on – for life.

To find out more about the AMC way of cooking or how you can invest in your family’s health, visit us at www.amcsa.co.za, call us on 086 1111 AMC or email info@amcsa.co.za.

for the perfect centrepiece 4-BIRD ROAST Turkey, duck, chicken or exotic quail? Why choose one, when you can have it all in one generous roast.

This four-in-one boneless masterpiece consists of four different kinds of poultry that complement each other in flavour.

ninety9cents 3825T/E

Impress your guests with this wonderfully tender and mouth-watering roast at your Christmas table – exclusive to Checkers.

GAMMON Our award-winning gammon is succulent, smoky and a definite crowd-pleaser.

ninety9cents 3825T/E

Add this SA Chefs endorsed roast to your festive spread and enjoy the gorgeous flavours of gammon.

UT

H AFR I C

AN

SO

Try it with our exclusive gooseberry and mustard glaze.

E

L

P R O VA

IO

CH

FS

N

SEAL OF AP

ASSOCIA

T

Endorsed by the SA Chefs Association

Visit www.checkers.co.za for Christmas recipes.

18154

A P P L Y. S A V O U R. B E L O N G.

Way more than a charge card, Diners Club provides a feast of exclusive benefits, including a round-the-clock Concierge service to help you find, book and organise almost anything you can think of, anywhere in the world. Apply for your Diners Club card today.

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