GINJA Food & Lifestyle Magazine Apr Jul '15

over recipes

30

Boys & their Toys gadgets for every level

SA's No.1 Mixologist unraveled

sa's only chef owned food magazine

Chef Benny Masekwameng gets grilling and ventures outback with chef jacqui brown

SWEDISH EXCLUSIVE: DRAGAN UNIC...

CELEBRATED CHEF, SOMMELIER & SUPER DAD

AMORE DI CARNE

CHALMAR BEEF'S FINEST

men's edition WIN:

EXCLUSIVE GETAWAYS, SA'S FINEST WHISKY & MUCH MORE

APRIL – JULY 2015 South Africa R45.00 (incl.VAT) Other Countries R39.47 (excl. VAT) www.ginjafood.com

FOOD Venturing Outback Chef Benny Masekwameng & Chef Jacqui Brown get grilling 14 Boys & their Toys Nifty gadgets for the kitchen from beginners to professional 22 meaty tips Heston Blumenthal's top tips for steak and burgers 26 Put to the Test GINJA chats to Luke Dale-Roberts 28 Michel(in) Excellence An unforgettable Le Gavroche experience 42 Teaching Taste Jackie Cameron’s School of Food and Wine 52 Simply Swedish Dragan Unic, a highly celebrated chef and sommelier 58 Evan Exclusive Hosted chef table with Myoga’s Executive Chef Evan Coosner 86 Culinary Neanderthal David van Staden tackles the topic of manly culinary creations 92 Going against the Grain Gluten-free recipes 100

DRINKS Celebrating SA’s Finest Whisky Three Ships celebrates World Whisky Day 68 Getting Crafty The Dirty Fork Kitchen Studio’s Craft & Canapé evening 76 From Smoked to Twisted Brent Perremore’s brandy cocktails 81

french at heart Bisquit Cognac 90

TRAVEL From Moose to Mouth Ginja takes you on a tour of Nordic gastronomy 36

bon appétit

JUNIOR

A Mother’s Delight Ginja Junior treats moms 108

REGULARS Chef’s notes 04 Contributors’ 08 Letters to editor 10 Chef’s Pick Avocados; Berry nutritious 32 What’s in Season 55 Trends Glass with Class; versatile jar trends 112 Book Review Terroir 114 Ask a Chef with Jaco Myburgh 122 Out & About 128

Suss out SASSI Understanding sustainable seafood 130 Cheat Sheet Pairing craft beers 132 Dine Out Guide 134 Directory 136 Recipe Index 140

chef's note 'Out of the mouths of babes’ To paint the picture, I recently had a get together with some of my really special friends, two of whom you are all bound to know; Chef Benny Masekwameng and radio presenter Darren Maule. As one does at a braai, I decided to show off my fancy new braai equipment topped off with just “to die for” braai vleis!

Now with two chefs one would think nothing could go wrong, and if you’re over the age of seven, nothing did. So we finish braaing and gather around the outside table to eat when Darren’s little one walks up with a chop in hand and a most disgruntled look on her face. She looks up at us and quite annoyed asks “who cooked the meat?”! To which Chef Benny replies, “it was me,” her response, “…you burnt it!” our response… priceless! And so, this became the inspiration behind the pages before you. This month we delve into the carnivore, and I suppose, more “MANLY” side of life. We investigate some of the best quality meat South Africa has to offer alongside only the most extraordinary chefs around. To seal the deal, we found the perfect toys for boys, in the kitchen that is!

So before I give too much away, take out your aprons get your steak knives ready and take a bite of this sumptuous edition!

Happy Cooking!

- Chef Jacqui Brown

kenwood.co.za

on the cover

INGREDIENTS 4 Pork tenderloins, each around 160g 25 g butter 100 g shimeji mushrooms Fine French Green beans Baby carrots (mixed colours works great) Fresh artichoke black pepper For the red wine jus 25 g butter 2 tbsp chopped shallots 1 tsp chopped garlic 150 g wild mushrooms 125 ml good red wine (I used

chocolate block) 1 bay leaf 1 sprig rosemary black pepper 125 ml good quality beef stock For the spice rub 15 g ground ginger 15 g ground cinnamon 15 g ground cumin 15 g ground fennel seeds 15 g sichuan peppercorns For the crust 100 g dried breadcrumbs, passed through a fine sieve 1/2 tsp thyme, leaves only

PORK Tenderloins WITH A HERB CRUST with fresh baby greens and a red wine jus

2 tbsp parsley, finely chopped 25 g wild mushrooms, blended in a food processor and passed through a fine sieve 25 g spring onions, finely diced 100 g butter, diced and softened 1. Mix together the ginger, cinnamon, cumin, fennel and Sichuan peppercorns.

2. Coat the pork with the spice mix and leave in the refrigerator for about an hour.

3. To make the crust: Mix together the dried breadcrumbs, thyme and parsley in a KENWOOD food processor until the mix is fine and green in colour.

4. Add the dried mushrooms and spring onions and blend well.

5. Mix in the butter.

6. Coat pork tenderloin with crust mixture.

Wrap in cling film to create a barrel shape and freeze for maximum 1 hour. Remove from freezer and cut into 3 cm medallions.

7. Heat a large heavy-based pan until hot.

Add the pork medallions (with cling film attached), cooking in batches if necessary.

Cook the pork for 3-4 minutes on each side. Remove from direct heat and leave the pork to rest for 5 minutes.

9. Make your favourite selection of veg to accompany the dish. I used Shimeji mushrooms, fine French green beans and a mixture of coloured baby carrots.

10. To make the jus: Pan fry shallots to caramelise, add red wine and herbs reduce by half add stock and reduce by half. Now strain thru sieve and bring back to boil and when all done remove from heat and add butter and season to taste.

11. Remove cling film from pork medallions.

12. Serve on a bed of vegetables and drizzle with the red wine jus.

our contributors

Chef and sommelier Dragan Unic delves into the depths of all things culinary and wine. His passion for food has seen him travel the world, but his home is in Sweden with his wife and kids.

CHIEF EDITOR & GROUP EXEC CHEF JACQUI BROWN chefjacqui@ginjamedia.com

Chef Luke Dale-Roberts is famous for his gastronomic creations.

Owner of The Test Kitchen and The Pot Luck Club, he enjoys coming up with new and interesting dishes to blow your mind.

PERSONAL ASSISTANT & MARKETING SHEVANI MAHARAJ pa@ginjamedia.com MANAGING DIRECTOR & HEAD OF DISTRIBUTION PARRY BROWN pbrown@ginjamedia.com SUB-EDITOR & DISTRIBUTION SHERILEE MAASS sherilee@ginjamedia.com

Having won South Africa’s best mixologist twice in its three year history, Brent Perremore undoubtedly shakes things up behind the bar with his enchanting creations.

VIDEOGRAPHER JARRYD PERRY jarryd@ginjamedia.com ADVERTSING SALES & CLIENT SERVICE CLARISE COETZEE clarise@ginjamedia.com

Contact us +27 (0)31 563 0054 P O Box 20111 Durban North, 4016 www.ginjafood.com

Well known Jackie Cameron is not only a chef, but also an author, female chef clothing designer and now teacher at Jackie Cameron’s School of Food and Wine. She is also a proud Sharks fan.

08

HEAD DESIGNER KATE SCOTT design@ginjamedia.com

MARKETING, SUBSCRIPTIONS & COMPETITIONS MAGGI VAN RHYN maggi@ginjamedia.com

Executive Chef Jaco Myburgh is in charge of three Life Grande Cafés situated in Gauteng. As a passionate chef, Jaco sits down to answer a few of your questions regarding all things culinary.

Mike Allen is a freelance writer living in the Midlands. By day he is a husband, father and grandfather, and by night he is a superhero Ginja Consultant.

®

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

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dear editor

LET TERS FROM OUR READERS Dear Jacqui,

butcher to slice the fillet butterfly style.

My very good friend Rizia introduced me

I then added a teaspoon of ginger/garlic

to your magazine.

paste and 2 teaspoons of dry crushed red chillies, instead of the black pepper.I

I enjoy reading recipe books and trying

then did exactly how it was in the recipe,

out new recipes and have a mini library

only omitted the bovril and obviously the

in my kitchen, and knowing that, she lent

garlic.

me a copy of ginja magazine. I couldn't wait to read it.

My family thoroughly enjoyed it, and I shared this recipe with Rizia. She in turn

On the same evening I was browsing

shared it with her other friends and they

through it and came across the recipe for

were all amazed at how easy it was to

beef fillets with dressed-up pan juices.

cook a delicious fillet steak.

I must say I could never master the art

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

10

of cooking fillet like in the restaurants,

Thank you very much.

but Cara Brink was so convincing that I

I am originally from Maputo in

decided to try the recipe the next day.

Mozambique and was delighted to read

Instead of a whole beef fillet, I asked the

your article about Ponta do Ouro and the

WRITE TO US AND STAND A CHANCE TO WIN A FITCH & LEEDES SPARKLING MIXER hamper VALUED AT R200

recipe for Prawn Rissoles.

eating breakfast. I am a 19 year old chef who graduated last year in March from

It brought back good memories of the

the International Hotel School in Sandton

time I was growing up there enjoying all

and today is my day off, although I'm

the prawn dishes and the different chilli

currently working in Pretoria East.

sauces in Maputo and of course the PĂŁo PortuguĂŞs.

I read the article on Chef Billy Gallagher and was really inspired by it as a young

It would be a good idea to feature their

chef. Thanks to an awesome student

recipe for peanut curry or coconut curry

exchange programme I will be leaving the

with prawns. Delicious!! Your recipes and

country in June to travel and learn more.

articles are very interesting.

Thank you for writing about other chefs in the industry, those articles motive me,

Keep it up!

and the recipes are out of this world.

Shenaz Chohan

Thank you

Dear Chef Jacqui

Kind regards

As I write this letter I am sitting at Wimpy

Manqoba langa

11

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Win a Romantic Getaway for two for two nights Including luxury accommodation. Breakfast & Dinners*. A couples Camalot Signature Massage spa treatment.

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12

SEE OUR SUBSCRIPTION DETAILS ON PG 96

14

venturing outback -2 chefs get their grill on...

15

“ Of course you can’t have a braai without friends and family, and in our case you always need to have a chef or two to make things interesting

16

food MasterChef's Benny Masekwameng and Chef Jacqui Brown take it outdoors and grill up the perfect braai, with Outback and Chalmar Beef.

was one such chef that was up to the challenge. It is no secret that Chefs Jacqui and Benny are quite entertaining when left to their own devises, but for the evening in question we were joined by Darren Maule of East Coast Radio to add a log to the proverbial fire. It’s safe to say that there was much fun and laughter all round.

Things were heating up before the fires

Latest discoveries have found that

were even lit, with Chefs Jacqui and Benny

the harnessing, use and control of fire

taking over the kitchen and preparing as

originated from South Africa, so there is no

one does. Chef Benny threw together his

doubt that we have every right to be proud

own personal favourite basting sauce and

braaing South Africans. With our favorable

seasoned the meat, whilst being incredibly

weather conditions, lighting a fire and

impressed with the size of the garlic bulb…

sipping on an ice cold beer is something

is everything bigger in Durban?! Chef

that we are fortunate enough to enjoy more

Jacqui set about making sure that Benny

often than not. When the GINJA offices

was off-course for the most part whilst

received an Outback Gas Braai we knew

sneaking in her salad preparation and

that this was the perfect opportunity for

making her home-made boerewors. Having

one such evening in Durban.

that much fun in the kitchen with someone as passionate about food as you are tends

Of course you can’t have a braai without

to make time fly, which is a good thing since

friends and family, and in our case you

we didn’t have to worry about the fire going

always need to have a chef or two to make

out or being too hot to cook on. Lighting

things interesting and Chef Jacqui Brown

up the gas braai took seconds and soon we

knew that Chef Benny Masekwameng

were feasting on their delicious meals.

food

I think that preparing for a braai has

10 ml ground allspice

become second nature to us South

10 ml brown sugar

Africans, so there are obviously

125 ml dry red wine or 125 ml dark

there are a few favourites that land

vinegar

up around the table and on the grill.

90 g thick sausage casings, soaked

Chalmar Beef was on the top of the

in water

list, making sure that we had topclass beef for the braai, from the

1. Skip the first few steps if you are

steak to the home-made boerewors

using ground beef and pork.

(see recipe), the food that came off

2. Prepare beef and pork by

the braai were cooked and seasoned

trimming off all sinew, and other

to perfection. Everyone knows that

nasty bits and pieces that may

the perfect piece of meat needs to

affect the texture.

be paired with the perfect red wine,

3. To facilitate mincing, cut meat

and The Wolftrap didn’t disappoint.

into long, narrow strips about 3 inch in diameter and freeze for about 30 minutes.

Jacqui's homemade Boerewors Makes approx. 40 sausages

Ingredients

Kenwood course mincer for a rough texture, or finely if you prefer.

5. Allow the meat to be fed through with very little assistance from the tamper.

6. Finish off by mincing a piece of bread to remove every vestige of meat from the mincer.

2 kg well matured Chalmar beef

7. Roast coriander and cloves in a

1 kg fatty pork (neck, shoulder,

dry frying pan, tossing the spices

belly)

about until uniformly brown and

45 ml whole coriander seeds

aromatic.

0 ml salt

8. Don’t allow to burn.

9. Grind spices with a pestle and

15 ml fresh ground black

mortar, sift to remove husks, mix

pepper

with remaining spices and sugar and

2 ml grated nutmeg

sprinkle over the mince.

5 ml whole cloves

18

4. Mince the meat through a

19

food

10. Lightly mix in wine or vinegar.

11. Drain the casings and place over one end of the filling horn (I use the Kitchen Aid attachment and carefully push all of the casings on leaving a 3 inch length hanging down).

12. Tie a knot in this.

13. Grabbing hold of a second pair

benny's basting sauce Ingredients 1 btl-HP Sauce 1 btl-Fruit Chutney(Mrs Balls)

of hands at this point makes wors-

3 tbsp-Smoked Chipotle Tobasco

making less traumatic.

Sauce

14. You can then feed the mixture

2tbsp-Worcestershire Sauce

in while your assistant holds the

3 tbsp-Olive Oil

casings, guiding the filling inches.

Salt & Pepper

mincer a little at a time, while

Mix all ingredients together and

securing the casing with a gentle

apply basting sauce to meast whilst

pressure of one hand on the horn to

on the braai, using a basting brush.

15. Feed the mixture into the

control the unrolling of the casing as its filled.

16. Mould the sausage with your hand to make it uniformly thick.

17. Don’t pack the casings too full, or the wors will burst while cooking, but try to avoid air bubbles.

USEFUL BRAAI TIPS

18. After the casing has been filled,

Use sosatie skewers to cook your

remove it – still attached to the horn

vegetables. Either mushrooms,

– from the machine.

peppers, baby corn or even a variety

19. Push any remaining filling into the casing and tie a knot in

of your favourite veggies. Keep an eye on them so they don’t burn.

the end.

20. Braai quickly over hot coals.

21. The skin should be crisp and the middle just pink.

22. Serve immediately.

Throwing a full head of corn on the braai, whether you peel the skin off first or leave it on, either way fresh corn is delicious off the braai.

“

Full heads of vegetables are also easy to cook on the braai. Season them and add in your optional extras before wrapping them in foil and putting them on the grill.

We’ve all seen Suzelle’s “Braai Paai”, which turns out to be a really good idea. Alternatively toasties or home-made sandwiches are always a winner.

preparing for a braai has become second nature to us South Africans, so there are obviously there are a few favourites that land

up around the table and on the grill.

Let’s not forget the support of Southern Sun Elangeni and Maharani hotel as well as Alpine Motors Pinetown for ensuring that not only did Chef Benny have a stunning set of wheels to get him around Durban, but also the perfect place to relax and unwind whilst enjoying the view of Durban’s promenade.

21

Boys

&

their

toys We know how you boys love your tools, so we've compiled some must-haves for the kitchen, no matter if you're a beginner or pro... we've got you covered!

food VitaWizz Portable Blender R999 www.vitawizz.com

Cuisipro Scoop Bowls from R149 LiV'iN Stores nationwide

Manuelle H9 Slicer R2580 www.hso.co.za

beginners Philips Avance Airfryer R3699 (ex VAT) www.philips.co.za

Magimix Le Duo XL Juice Extractor www.feintech.co.za

GEFU Spiral Fix R689 LiV'iN Stores nationwide

Magimix Le Glacier Turbine Ice Cream Maker www.feintech.co.za

EVO E22 Slicer R3150 www.hso.co.za

intermediate DNA Cold Press Juicer R2995 www.dnajuicer.com

Philips Avance Food Processor R2599 (ex VAT) www.philips.co.za

24

Master M9 Slicer R6850 www.hso.co.za

WMF Spitzenklasse Knife Block R1989 LiV'iN Stores nationwide

professional

Philips Avance Juicer R1599 (ex VAT) www.philips.co.za

Kuvings Slow Juicer R4995 www.kuvingsjuicer.co.za

food

Magimix Food Processor 5200XL www.feintech.co.za

Forget everything you thought you knew about cooking beef. Heston Blumenthal's top tips for steak and burgers.

1. Before cooking steak, take it out of the packet and leave it on a shelf in the fridge (with a tray or plate underneath it) for two days. Yes, two days.

Air circulating around the steak will start to dry it out, concentrating the flavour and tenderising the meat. Then let your steak rest outside the fridge for a couple of hours before cooking, to get it to room temperature.

2. Fry your steak in oil in a smoking hot pan (don't be afraid you'll burn your kitchen down you won't, says Heston). The intense heat from the pan will cause the Maillard reaction, where proteins and sugars react to create a delicious, meaty brown crust.

3. Don't let your steak get lazy in the pan. Turn it over every 15-20 seconds, so the outside stays hot enough for a crust to form, without the inside overcooking.

4. Not so fast! Once it's cooked, let your steak rest for at least five minutes. This will allow the fibres to cool down and stop contracting, which holds in the moisture and leaves your steak juicy and tender.

5. Before making beef burgers, sprinkle your beef with salt and leave it for about three hours, which will bind the meat without any need for egg or breadcrumbs.

6. Instead of pummelling your burgers into tight patties, lay the minced beef strands in parallel lines and wrap them in clingfilm to keep them together. Leave them in the fridge for a couple of hours, then slice the mince log into patties. Biting down on the grain of the mince instead of across it will make the burgers melt in your mouth.

Meaty

tips

PUT TO THE TEST The Test Kitchen's award-winning Chef Luke Dale-Roberts

28

food If it were your last weekend on earth which city would

of making money. They do make lots of money, but I don’t

you be eating in?

think it’s easy. That was just an illusion I had.

I think it would be a tossup between Tokyo and London.

London because I know I’d have my family nearby, and

Place you eat most often on your days off?

Tokyo because it is my favourite city.

We started going to this nice little Italian restaurant called A Tavola. It’s nearby, it’s like a local and we go

If you weren’t a chef, what would you do for a living?

there once a week, or we often go for Thai and we go

If I wasn’t a chef I would probably be…. I always dreamt

to this place called Erawan, just up the road. So it’s just

of being an antique dealer when I was younger, so I might

about local restaurants where we go to eat before I go to

try that.

work because my wife is also busy, and I am busy, so we just have a quick pasta or a quick bowl of Phad Thai or

So you enjoy that Antique road show as well?

something.

Yeah, I used to love it hey. I was actually laughing with the guys the other day, my chef at The Pot Luck Club got

How do you constantly create new innovations in the

turntables for vinyl, so the one guy brought in the whole

kitchen to keep you at the top of your game?

Beatles set, and we were laughing about the antiques

I’m lucky because I’ve always got new ideas, and long

road show, coz they always used to say “Had this been

may it happen. I have a list of ideas running on my phone

an original, it would have been worth £67,000.00, but

at any one time, and as I think of them I put them on my

unfortunately it’s not.” So ya, anyway, I used to enjoy it.

phone. And I flick between the two restaurants. Like today, because I feel a little bit stale in the Test Kitchen,

Person you would most like to cook for?

I’m going up to the Pot Luck Club and it’s nice up there

Wow, that is a hard one hey. No man, that’s so tough. I’m

because you can conceptualise a dish and have it on the

just trying to think, would it be a film star? I’d like to cook

menu all in the space of a day, it’s not so serious.

for Ferran Adrià.

(That’s stunning, and it’s so quick as well)

And what would you cook for him?

Yeah, that’s what’s so good about The Pot Luck Club.

I would cook my taster menu for him Do you have any pet peeves?

I’ve got millions. I like things at work to be clean and tidy and organised. If things aren’t in their right place or working properly then I get peeved.

What did you want to be when you were growing up?

(Well we already know about the Antique Dealer, but was there anything else?)

Or stock market trader. I just thought it was an easy way

food What personal quirks do your team tease you about?

I have no idea, probably a million things that I don’t know about. When I concentrate I put my tongue on my top lip and I’m sure they have a giggle about that.

What foods do you think are under-rated?

I think the potato can always be redefined, reinterpreted, so the humble potato, sweet potato as well. And chicken – it’s so versatile. A lot of restaurants think they can’t really put it on the menu because it’s perceived as cheap, but actually everyone loves it.

What is your ultimate cooking tip that will change someone’s life?

Season at the beginning of the cooking process 90% of the time, apart from when you are cooking beets and pulses. If you are cooking a soup or a sauce or a braised dish or a stew, season it at the beginning.

Let it cook and let it sweat when you’re frying your onions, then you season it then so you’re drawing out the flavours of the herbs and spices at that point in the cooking process

SEARED DUCK BREAST & FOIE GRAS With Peking sushi ball, cashew butter, kumquat salsa & mineola glaçage

hard | Serves: 6 Prep Time: 30 mins | Cooking Time: 210 mins

30

Ingredients

The unique sweet-tart flavour of

drizzle with hoisin sauce. Bring all

kumquat perfectly cuts through the

4 sides of the plastic film together

240g foie gras (6 pieces)

richness of duck. We sous vide the

and mould into a ball. Remove the

sea salt and black pepper

fruit to take off their raw edge while

film before serving.

50g coarse salt

still retaining that bitter marmelade.

15g sugar

The mineola and jasmine jus evokes

Cashew butter

a sense of China which, for me, is

Steam the turnips until soft, then

where duck feels most at home.

drain. Place in a jug blender along

6 duck breasts

1 clove garlic, crushed 10g orange zest 10 coriander seeds 1 star anise 10g ginger, grated 4 duck legs vegetable oil 300g cooked sushi rice

with the nuts and cream and blend Seared duck breast breasts and sear in a hot non-stick

Kumquat salsa

pan until crisp. Turn the breasts,

Halve and seed the kumquats,

lower the heat and sautĂŠ until pink.

then blanch in boiling water for 3

2 spring onions, chopped 60ml hoisin sauce 250g turnips 80g cashew nuts 80ml cream 250g kumquats

until smooth. Strain.

Score the skin side of the duck

minutes. Transfer to a vacuum bag Foie gras

and add the palm sugar and ginger.

Heat a non-stick frying pan until

Seal and sous vide at 85°C for 30

very hot. Season the foie gras

minutes or until tender.

portions on both sides, then fry for 1 minute a side.

20g palm sugar

Mineola glaçage Place the brandy and honey in

Peking sushi ball

a saucepan and reduce over

200ml brandy

Mix together the salt, sugar, garlic,

a medium heat until slightly

100ml honey

10g ginger, sliced

orange zest, coriander seeds, star

thickened. Add the mineola juice

10 mineolas, juiced

anise and ginger to make a cure.

and reduce further, until thick. Add

500ml demi glaze

Toss the duck legs in the cure to

the demi glaze and simmer slowly

2g jasmine

thoroughly coat, then arrange in a

until slightly thickened. Remove the

50g butter

medium saucepan and drizzle with

saucepan from the heat, add the

vegetable oil. Slowly simmer the

jasmine and whisk in the butter.

legs over a gentle heat for 2 hours until tender. Remove the legs from the oil and shred the meat from the bones. Lay the sushi rice on a sheet of plastic film and flatten using your fingertips. Arrange the duck and spring onions on the rice and

31

AVOCADOS berry nutritious 32

food ‘Avocado, the Arnold Schwarzenegger of green things. It’s the plant that thinks it’s a steak’ Westfalia Estate is situated on the foothills of the

repair and build new cells.

Drakensberg. This beautiful farm has been declared a natural heritage site and demonstrates the balance

Good fats: Two thirds of an avocado contains

between indigenous forest (natural vegetation),

monounsaturated fat, decreasing your body’s bad

sustainable agriculture and forestry. Westfalia

cholesterol level.

estate has grown to form the centre of one of the largest single avocado suppliers in the world.

Omega 3 and 6: essential for the functioning of eyes and joints, and for the nervous, immune and

If an avocado yields to firm yet gentle pressure, it is

digestive systems.

ripe and ready to eat. If it still feels firm, leave it to ripen another day or two. If the avocado feels mushy

Potassium: keeps your heart healthy and your

or very soft to the touch, it is very ripe or possibly

muscles and digestive system functioning properly.

overripe. Skin colour is a second, less reliable indicator of ripeness, and varies according to cultivar.

Antioxidants: fight the damage caused by free

The dark-skinned Hass-type avocados change

radicals, keeping you looking and feeling younger

from dark green to a deep purple or black colour

for longer.

when ripe. Greenskins like Fuerte do not change in skin colour when they ripen, so gentle pressure is

Tryptophan: the ‘good-mood’ protein in avocado

required to reveal if they are ripe.

oil. It’s converted by the body into serotonin, which elevates your mood, controls your appetite, makes

It is well known that avocados are not only delicious,

you feel calmer, and even helps you sleep better.

but an incredibly healthy fruit. There is a reason they

Fibre: abundant in avocados, which actually contain

are referred to as a “super-food”.

more fibre than any other commonly eaten fruit.

Vitamin A: for beautiful, strong, healthy hair, skin and nails.

Vitamin B: actually consisting of more than one B vitamin. It helps control the effects of stress.

Vitamin E: reduces the risk of heart disease.

All essential amino acids: needed by the body to

33

crab & avocado STACKS with roasted red pepper sauce

in the oven for about 45 minutes until the skins are blackened. Remove from the oven and put into a plastic bag – Easy Hard Prep Time: 10 mins Cooking Time: 50 mins

slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red

Ingredients

flesh.

3. Heat the avocado oil in a frying

Aioli

pan. When hot, fry the garlic and

1/4 cup mayonnaise

shallot for a few minutes. Add the

2 Tbsp fresh lemon juice

chopped peppers and continue to fry

1 small garlic clove, crushed

for a few minutes, stirring to combine

zest of half a lemon

everything. Add the vegetable stock,

Salt, to taste

bring to the boil, then allow it to

Roasted Red Pepper Sauce

reduce a little. Pour the contents of

2 red peppers

the pan into a heat resistant blender

1 ½ Tbsp avocado oil

and whizz until smooth. Set aside until

1 small garlic clove, crushed

ready to use.

1 small shallot, roughly chopped

4. In a large bowl, mix together

85ml vegetable stock

the crab meat and diced celery.

Crab

Add mayonnaise and blend well to

500g white crab meat, cooked

incorporate. Squeeze in the lemon

100g celery, finely chopped

juice and season to taste with salt and

2 Tbsp mayonnaise

pepper.

1/2 small lemon, juiced

5. To assemble, use a small to

Salt & ground black pepper

medium size ring mold, tightly layer

Guacamole

the shredded lettuce on the bottom,

Westfalia plain avocado guacamole

then the guacamole and top with

1. For the Aioli, combine ingredients

the crab meat, lightly press until firm.

Invert onto serving plate. Top with a

in a small bowl. Refrigerate until

teaspoon of Aioli and garnish with pea

ready to use.

shoots.

sauce heat oven to 200°C. Place the

pepper sauce around the stack and

peppers on a baking tray and roast

drizzle with avocado oil.

2. For the Roasted Red Pepper

96

this makes them sweat and the skins

6. Ladle a thin layer of roasted red

From moose to mouth Ginja takes you on a tour of Nordic gastronomy Words by Mike Allen

travel

When thinking about Sweden most of us think of a solid, reliable but somewhat unexciting land and people. Something akin to the Volvo cars that they produce. However a few years ago Sweden decided to change this perspective and bring Nordic gastronomy to the attention and focus of the international food media. So today sit back and enjoy a GINJA visit to Swedish eating places and the foods they provide.

Sweden is a long and by comparison narrow country, over 1500 kilometres long; it stretches from well above the polar circle to the same fertile latitudes as the central United Kingdom. With such diversity of climate it is no wonder that there is such a vast array of cuisine.

‘The White Guide’ Sweden’s restaurant guide features over 500 restaurants each year and highlights the top 250. Some 10 of these have starred in The Michelin Guide. As a result of this vast number of restaurants and eating establishments available for us to sample, our GINJA visit to Sweden will of necessity have to be a ‘whistle stop tour’.

Starting at the top as it were, in the Northern (Norrland or Polar) region there are a few small farms producing cellar-aged goats cheeses, each with unique character and taste, but all fine enough to be listed on the Slow Food Foundation’s biodiversity list, The Arc of Taste. The Sáni people of the region have a tradition of smoking reindeer meat over an open fire in a tepee-like tent, served with the local unleavened bread and foraged ‘lingonberries’ – delicious! This northern region is also the place to find Sweden’s answer to Caviar (Sturgeons roe) which is Vendace roe, pale pink in colour, with its amazing fresh taste and subtle saltiness. In

Clockwise, from left: Golden sunlight reflected off Rapadalen river, Sarek National Park, Sweden; A field of tulips on the outskirts of the city; Lussekatter, a popular Swedish saffron bun.

55

From the north our tour takes us down the west coast, playfully referred to by the locals as “The Front Part of Sweden”, here

seafood lovers are at risk of a full-blown panic attack!

this region the area of Östersund is a UNESCO designated “City of Gastronomy” a foodie paradise where we find ‘Fäviken Magasinet’ no serious foodie visit would be complete without stopping off at this much talked about new restaurant where Chef Magnus Nillson’s breathtaking menu uses the locally available resources on this ‘middle of nowhere’ estate.

From the north our tour takes us down the west coast, playfully referred to by the locals as “The Front Part of Sweden”, here seafood lovers are at risk of a full-blown panic attack! There is just so much to choose from. The icy waters of the North Sea yield the most magnificent mackerel, not to mention cod, turbot, hake and whiting which are prepared with great skill in some of the best fish restaurants in Sweden. The shellfish gourmet is also spoiled for choice with ‘The Big 5’, langoustine, lobster, oyster, shrimp and mussel benefitting from the clean, cold water.

During autumn lobster enthusiasts gather to join ‘Lobster Safaris’ on fishing boats harvesting lobster from around the islands and islets.

Still on the west coast, Gothenburg has a number of fine dining establishments no less than four of which are Michelin starred. They are: Bhoga, Restaurant 28+, Sjömagasinet and Thörnström Kok. The Guide Michelin has awarded it’s “Bib Gourmet” for excellent, affordable dining to the funky restaurant Familjen, notable for it’s openplan kitchen which provides inventive cooking.

Here guests can choose from a wide range of small Classic Swedish dishes or a set three course menu. Before we travel on we must make time to visit the Feskekörka for lunch, a converted church housing a fish market and outstanding restaurants, the name says it all “Fish Church”.

Having travelled southwards down the West

38

of November each year those in the know gather for gåsåmiddag - the annual goose dinner. Whilst asparagus is a local speciality the bistro-style restaurants in Malmö serve comfort food with local produce but influenced by input from Europe. Part of this influence is in the large number of cafés where knowledgeable Baristas ply their trade.

Our travels from here must of necessity take us to the capital (foodwise that is) Stockholm, though Copenhagen may beg to differ.

Stockholm built as it is on a myriad of islands with “water water everywhere” is establishing itself as THE place for foodies to gather. As one can imagine amidst all that water, seafood is high on the menu and you can even fish

travel

Coast our tour takes us to the fertile Skåne (South) an ideal region for growing- farming, foraging and hunting. Whilst our Ginja tour is in the Skåne region we need to pop in to Vika, just outside Helsingborg where we will find Chef Dragan Unic, the Continental Director Europe North of the “World Chefs Association” and an active member of the Skåne Culinary Team. A team who’s aim is to make this region world famous (see interview on page 58 in this issue). The most amazing thing about the area is that it has its own traditional foods, seemingly a world away from what we have seen so far. There is spätekaka a sugar based desert cake cooked on a spit! On the savoury front we discover äggakaka a thick pancake topped with fried bacon. Also on the 10th

From left to right: The sun beaming through the forests during winter; In Europe, moose are found in large numbers throughout Norway, Sweden, Finland and the Baltic States.; Old city, Stockholm, Sweden; An idylic lake view, Sweden has over 97 500 lakes.

39

travel

for your own pike between the Royal Palace and the Houses of Parliament then take it along to the Opershällonen and ask them to prepare some elegant querilles for you.

If however you feel that is somewhat too time consuming for your ‘fast food’ needs you can always eat on the run as it were with the street food kiosks and historic food halls where locals ant tourists alike can grab Hustmunskost, artisan hotdogs or gourmet herring on the go. These street kiosks and food halls of course feature many of the dishes we have come across in our tour so you can elbow your way to the front of the lunchtime queue and pick up your favourite favourite before we leave - truly street food with style.

semlor buns Easy Hard

From top to bottom: Lobsters on display at the market; The charismatic colourful buildings set in Old Town, Stockholm; Sweden’s charm and beauty is breathtaking from dusk to dawn.

56

Makes: 24 small/ 10 large buns Prep Time: 15 mins Cooking Time: 10 mins

Ingredients Semlor buns 75 g butter 300 ml milk 3¼ tsp "instant" fast action dried yeast ½ tsp salt ¼ cup sugar 1 tsp freshly ground or cracked cardamon 3½ cups plain (all-purpose) flour, extra may be required 1 egg

1. Melt the butter in a saucepan over medium heat. Add the milk and heat until luke warm or 40°C. Remove from the heat. Mix in the yeast.

Combine the salt, sugar, cardamom and most of the flour in a large bowl until thoroughly mixed.

Make a well in the centre and add the milk mixture and the egg. Knead the dough for about 5 minutes, until it is sticky, but doesn’t stick to your hands, using the minimum amount of flour possible.

Leave the dough to rise covered with a kitchen towel for 30 minutes.

Place the dough on a lightly

2.

3.

4.

5.

floured surface and knead until smooth adding flour as needed if the dough is too sticky, but keep the addition of flour to the bare minimum. Line two baking sheets with baking parchment. Work the dough into balls of the desired size (keeping in mind they will get larger as they rise and as they bake) and place on the baking sheet. Continue until all the buns are formed and let them rise, covered with a kitchen towel, 30-40 minutes (use the longer time for smaller buns). Meanwhile, preheat the oven to 200-225°C (fan 170-185°C). Use the higher temperature for smaller buns.

Bake large buns in the lower part of the oven for 20-25 minutes. Bake smaller buns in the middle of the oven for 7-10 minutes, until nicely browned.

Remove and let cool completely under

6.

a kitchen towel. The buns dry out quickly so once they have cooled to room temperature place them in an airtight container.

Slice a thin portion off the top of each bun and set aside. Using a fork, tease out a small layer of crumbs from each bun and reserve them in a bowl. Grate the almond paste using the small holed side of a grater and combine it with the reserved crumbs and the 120ml of milk. Blend everything well until it forms a thick paste.

Place enough of the filling in each hollowed bun so it comes to the edge without going over the side.

Whip the cream until very stiff.

Pipe or spoon the cream over the top of the almond paste filling..

Place the lids of the buns on top of the cream and dust with icing sugar.

7.

8.

9.

10.

travel

Filling 200 g almond paste 120 ml milk 240 ml whipping cream Icing sugar for dusting

Le Gavroche is a two Michelin starred restaurant in upmarket Mayfair, London.

It was opened in 1967 by Michel and Albert Roux, originally elsewhere but moved to its current location in 1981.

The restaurant is arguably one of the last true French haute cuisine outposts in London offering some of the capital’s finest gastronomy. The food is classical French with some modern twists and adjustments.

An unforgettable Le Gavroche experience

The Le Gavroche institutions such as Souffle Suissesse and Omelette Rothschild, now lighter and more contemporary, remain on the menu from their early days., are particularly notable. Michel Roux Jr took over from his father in 1991. He has kept the restaurant in the forefront of the culinary world ever since and has personally soared to ‘cheffing’ stardom.

I had anticipated this dinner for over three months. The history of the restaurant coupled with the expertise and leadership of one of my favourite chefs was so exciting.

Chefs such as Marco Pierre-White and Gordon Ramsay have worked in the kitchen of Le Gavroche and the story behind the restaurant is captivating.

Entering Le Gavroche you are immediately welcomed by the bright, warm and vibrant bar decorated in rich red and green patterned materials, with exciting and enticing displays. The room is embellished with red leather chairs, dark polished wooden

42

michel(in)

excellence Words by Alex Poltera

food

“ trim and homely couches with perfectly

atmosphere and good food, thus the name

plumped cushions. Overhead are high

‘Le Gavroche’ is quite appropriate.

ceilings with deep red curtains plunging to the floor alongside the collectable

Our menus too were printed with the same

artworks. The whole space is absolutely

artwork as the impressive show plate.

sumptuous and delightful.

Guests at the table were given menus with green tassels while the host received a gold

We decided to go straight down into the

tasselled menu which had the prices in it.

restaurant which is located one floor

(Not to make guests feel obligated or guilty

below. Colours in the restaurant remain

about the cost of their choices.) All three of

plush and intense, rich tones of green,

us chose to have two starters and a main

gold and touches of pink. The trim is deep

course.

polished wood and the whole air is warm and indulgent. There are luxurious crescent

To whet our appetites a little plate of

shaped booths around the periphery

canapés was served, consisting of a small

and invaluable artworks and portraits on

round of polenta and a tartlet with lobster

the walls and columns. On entering the

cocktail, delicious!

I was overcome with excitement to see Chef Patron Michel Roux Jr

walking around the restaurant chatting with his guests. The room was buzzing with a lively yet sophisticated atmosphere.

restaurant, I was overcome with excitement to see Chef Patron Michel Roux Jr. walking

We ordered a 2003 Chateau La Croix

around chatting with his guests. The room buzzed with a lively yet sophisticated atmosphere.

We were seated by the extraordinarily professional waiters. Each table was adorned with a gilt sculpture created from cutlery. Our table had a cockerel made of knives and forks. At each place was a Wedgwood plate with a beautiful custom designed Le Gavroche artwork on it. Each and every item on the table had the motif, a little boy, ‘Le Gavroche’ a ragamuffin type character from Victor Hugo’s ‘Les Miserable’s’ engraved into, or printed on it. The whole restaurant aims at being a homely refuge of warmth, a happy

43

food

St. Georges Pomerol, which was absolutely

cloche. These were ceremoniously removed

amazing; a light wine in the mouth with

to reveal a semi-sphere of utter pleasure.

characteristics of cooked fruits and raisin

To the uncultivated eye, this dish could

flavours. Extraordinarily smooth with rich

look quite diminutive and uninteresting.

fruity notes, Bordeaux extraordiaire!

But, knowing its simple perfection and

I knew the instant I opened the menu that

the cookery triumph required to execute

I would choose the ‘Coeur d’Artichaut

correctly, made me quite emotional. With

“Lucullus”. I saw this dish being made on

one delicate slice, you could feel the dome

South African Masterchef when Michel Roux

of aerated, cushioned mousse delicately

Jr. was the special guest. The dish is a large

open to reveal the foie gras. The liver was

artichoke heart filled with foie gras, truffles

cooked to perfection melting in the mouth.

and chicken mousse, served with a truffle

The combination of the rich intense foie gras,

Madeira sauce.

with the deep, firm and sweet artichoke was tantalizing. These flavours were offset by

Our plates arrived each with a mirror-polished

44

both the texture and taste of the delicate

chicken mousse; covered with paper

each mouthful. The almonds were

the sauce was poured on by the waitress.

thin slices of black truffle which tied

soft and sweet, the damsons tart and

The rabbit dish was stacked with crisp

the three other elements together to

flavoursome. The remarkable flavours

discs of potato and parmesan.

make a harmonious, perfect flavour

of the three intrinsic items, all the more

The fish was delicious and cooked

combination. The deep mahogany sauce

satisfying with the staggeringly good

to precision. Large, dense flakes of

with little specks of truffle suited the

pairing of the Vin de Constance.

succulent turbot fell off the bone

dish and allowed the main components

Our mains consisted of the following:

and the al dente vegetables tasted

to shine whilst still accomplishing an

I had the ‘Darne de Turbot Rôtie,

flavoursome and wholesome. The sauce

outstanding flavour itself. The starter

Carottes, Navets et Radis, BeurreBlan a

was perfectly emulsified and light. It had

lived up to everything I had wished

la Ciboulette’ Which is; Roast “T”- bone

a rich, balanced butter and chive flavour.

for, utterly indulgent and absolutely

of Wild Turbot, Carrot, Turnip and Radish,

The dish was the embodiment of a fully

sensational. We paired our two starters

Chive butter sauce. I decided to order this

harmonious culinary composition, no

with Klein Constantia Vin de Constance,

because I had never had a good piece of

frills or needless extras; just untarnished,

which went beautifully with the foie gras.

Turbot, and it’s certainly not something

impeccable food.

“

Our three plates arrived each with a mirror-polished cloche. This was ceremoniously removed to reveal a semi-sphere of utter pleasure.

For our second starter we once again

we get in South Africa. My friend had

After our main course we paused for a

all ordered the same dish, ‘Escalope de

the Roast saddle of rabbit, and our third

while deciding on whether we could face

Foie Gras Poêlée, Prunelles et Amandes’.

member had the special of roast grouse

dessert. But eventually and thankfully,

In English; pan fried duck foie gras with

with vegetables.

we gathered ourselves and did what was

damsons and Marcona almonds. Again

right. We ordered two‘Soufflé aux Fruits

the cloche was removed by a waiter

Once again the reflective cloche-covered

de la Passion et Glace Ivoire’ and one

per person to ensure that everyone

plates arrived at our table via the maze

‘Omelette Rothschild’. The Soufflés were

experienced their food simultaneously.

of other diners in the bustling restaurant.

hot passion fruit with white chocolate ice

A generous piece of foie gras was

First presented was the grouse which

cream, and the Omelette Rothschild, was

presented, seared to a perfect deep

was skilfully carved tableside by our

an apricot and Cointreau soufflé.

chocolate brown colour served with

very smart and precise waitress. Our

We were informed that there would be

bright, glistening damsons and short,

meals were uncovered, mine, revealing

a short wait for our desserts and were

fat, delicious Marcona almonds. It was

a large steak of wild turbot with carefully

graciously offered a tour of the kitchen!

superb, cooked to utter perfection

positioned vegetables and a few drops of

I was so excited; I could hardly retain my

and provided a flavour sensation with

chive butter, simply beautiful! The rest of

composure.

45

food

We were led to the kitchen where they were

velvety white confection and plunged it into

busy cleaning. Sous Chef Renee Miller took

the centre of the soufflé, releasing a wisp

the time to chat with us and explain the

of hot steam and further pushing the light

processes followed in the kitchen. She was

mixture skywards.

so accommodating and showed real interest in us. We were shown the various sections of

The soufflé was sublimely light. The zing of

the beautiful, recently re-furbished, state-of-

the passion fruit had a zesty initial flavour.

the-art kitchen including the dessert section

The ice cream was seductively silky and rich

where our soufflés were being prepared. The

and transformed the whole soufflé into a

whole tour was thrilling and we returned to

unique culinary delight, tying the flavours

the table positively beaming.

together and creating a spectacle far beyond the magnificence of an ordinary soufflé.

Our desserts arrived soon after and what a

There was also a small disc of crisp wafer

sight they were to behold. Beautiful inflated

biscuit in the base of the ramekin which

puffy soufflés with perfectly browned tops

allowed the welcome addition of varying

and a passion fruit coulis drizzled atop. This

texture to the dessert.

was closely followed by another waiter with a container of white chocolate ice cream, who

After this we were all completely satiated and

made a perfect one-handed quenelle of the

could not manage to eat the little petit fours that were brought to the table, even though they looked incredibly enticing. A small lemon tartlet with a tear-drop of Italian meringue, perfectly crisp brandy snap, chocolate dipped gooseberries and miniature profiteroles made up the slender plate of treats.

We had a lovely evening at Le Gavroche; one I will most definitely remember for the rest of my life. The whole evening had a sense of luxury and indulgence, the comfort of a homely atmosphere and friendly but astute service. Dining at Le Gavroche will leave you feeling happy, enlightened and very, very full.

When in London, be sure to reserve a table at Le Gavroche. It is well worth the effort.

Follow Alex on twitter @alexpoltera.

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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 (262) or email info@amcsa.co.za.

Tintswalo at Waterfall's rustic charm set within the bustling city of Johannesburg.

Like an oasis in the middle of the concrete jungle of Kyalami, Johannesburg, lies one of the most remarkable hotels I have stayed in. Built with a “horse-stable” look, you are anywhere but in a barn when you enter Tintswalo at Waterfall. The rich earthy tones complement the rustic face-brick walls and the recurring theme of their beloved horses leads you to a world far away from the city life just beyond their walls.

Tintswalo Lodges are a family-run business

Rustic that offers exclusive and luxurious

5-star boutique hotels. The loss of their Tintswalo Atlantic hotel due to the fires in Cape Town has left many in shock and dismay, but there isn’t much that will stand in the way of this family ensuring that their guests receive the best possible treatment.

The rooms are luxurious and spacious, welcoming you in with open arms. The décor is spectacular, and although the design is simple, it exudes luxury and

48

luxury

the chefs I worked

and have no paint. The leather covered

with inspired me,

chairs perfectly complementing the wooden

Ryno du Rand,

tables with which they are paired, whilst

who was the

the subtle décor in each room do not go

executive chef

unnoticed.

here before me.

ginja advertorial

elegance. Many of the walls are face brick

When he opened The attention to detail doesn’t stop with

this restaurant he

the décor. The Feedroom restaurant, run by

sought me out to

Executive Chef Eric Hlatswayo is famous for

join him as we had

serving gourmet dishes that are an infusion

worked together

of modern and contemporary flavours with

previously.

worldwide influences. Although he has no

What else are you

formal training, Chef Eric has been driven

passionate about?

by his passion and interest in food and

I love my family, I

makes it his mission to stay on the top of his

love spending time with my kids and having

game, constantly reinventing the menu and

fun with them. I love being around other

producing dishes that ensure your return.

people. I used to play soccer, but now I only

Their wine cellar caters to every need and

watch it. I support Bloemfontein Celtics.

pairs perfectly with each dish.

What is the funniest or most embarrassing thing that has happened in your line of

GINJA talks to Executive Chef Eric Hlatswayo:

work? *Laughs* The worst is when you are trying

If you could prepare a meal for a local

to serve a dish to a waiting customer and

personality chef or a celebrity, whom

suddenly you realize that the dish hasn’t set

would that be?

or isn’t ready yet. That is really embarrassing.

I have always wanted to create dishes that

Any words of wisdom you would like to

will surprise another chef, someone who

offer aspiring chefs?

knows what they are doing. It is always nice

You can be the best at what you do, but

to hear their opinion and to cook something

there is always someone who wants to be

for them that they haven’t tried before.

better. You cannot be yourself and aspire to

Is there someone who has inspired you?

be someone else at the same time. Just be

There are a lot of people. I never went for

yourself and take on the challenges that

training, I trained in the kitchen, and some of

you meet.

49

At last Jackie Cameron is in the position to realise her dream of launching Jackie Cameron's School of Food and Wine, opened in April 2015 in Hilton, KwaZulu-Natal.

The school offers an 18-month intensive internationally-recognised course with a maximum intake of 15 students.

Teaching

"Hands-on" is Jackie's philosophy and the students will be working alongside her, daily. The school provides learners with the opportunity to experience all things foodie in a safe and secure environment.

taste

food

“ There is so much to food and I want to share all that I have been fortunate to have learnt, and experienced, with the students. guidance the Hartford House restaurant - having achieved national Top 10 status four times and making number five restaurant in the country in 2013 - is mentioned regularly in magazines. It has achieved many other accolades including Top 10 Eat Out, American Express Platinum Fine Dining Programme and People’s Choice awards.

In her personal capacity Jackie has the distinction of being one of Victor Strugo’s “three favourite woman Jackie believes there

chefs”. She was voted by South African Tourism as

is no need to have

one of the Top 10 Young South African Chefs, has

only worked in a top

appeared on TV programmes such as MasterChef SA,

restaurant, locally

Top Billing, and with Justin Bonello in The Ultimate

or internationally, to

Braai Master. Jackie has been part of the Real Food

succeed. "There is so

Movement, is a Chaine des Rotisseure member, and

much to food and I

is a proud SASSI Trailblazor chef. Most recently she

want to share all that I

was invited by S Pellegrino and Acqua Panna to

have been fortunate to have learnt, and experienced, with

represent South Africa at the Audi Chef’s Cup Südtirol 2014,

the students," she says, adding that her aim is to impart this

in Alta Badia.

knowledge, and to equip the students with the skills to 'go it alone'. Think new age on all levels - teaching the students

Jackie Cameron Cooks At Home, hit the shelves in May

how to create a balanced-and-healthy lifestyle in this crazy

2013 and in July the same year achieved the status of

but extremely rewarding industry.

second highest cookbook sold in the country as voted by Exclusive Books. Most recently this book won Best Woman

Jackie graduated from the Christina Martin School of Food

Chef Book in South Africa as voted by the Gourmand World

and Wine in 2001 and cut her teeth at Mount Grace Country

Cookbook Awards.

House and Spa. For the past 12 years she has been reaping the rewards of her commitment to her career. Under her

www.jackiecameron.co.za

53

Scene

serene

The hotel features a large wooden deck and infinity swimming pool offering a fresh and natural al fresco dining area. The conference room and restaurant are well known for the delectable food and beverages; try a signature cocktail on the deck at night. Under the management and

Endless Horizons Boutique Hotel is situated in the

detailed eye of Chef de Patron, Belinda Kistan, the menu

cosmopolitan suburb of Durban North, in Durban, South

features fresh ingredients from an international influence

Africa. Having just scooped the Best Luxury Boutique in the

incorporating favourite dishes from across the globe.

World at the World Luxury Hotel Awards, it offers matchless

Belinda’s philosophy entrenched in supporting local farmers

180 degree views of the Indian Ocean and prides itself on

and small businesses, using what is fresh and seasonal on

delivering modest, yet first-class service to the discerning

the menu. This winning combination of attention to detail

travellers and guests that visit the hotel.

and fresh local ingredients combined with award winning wines from the Wildekrans Wine Estate is unparalleled by

Often referred to as one of Durban’s best kept secrets, this

any other dining experience .

hidden gem boasts 10 beautifully decorated bedrooms

56

designed with a serene and luxurious feel. There’s a decidedly

The restaurant’s signature dish is the Earl Grey Smoked Pork

Eastern influence in the hotel’s décor and the magnificent koi

Belly which is home made from fresh ingredients, sourced

ponds, brushed stainless steel and wood finishes are carried

locally. The dish entails a lengthy preparation and cooking

through in the antique Chinese wall art and décor pieces

time but all the hard work and effort is rewarded by a

found throughout the hotel.

delightful piece of art on a plate.

ginja advertorial

EARL GREY SMOKED PORK BELLY First the whole pork belly is flat roasted in a hot oven and then portioned with the skin removed and kept aside for preparation later. These golden pieces of meat are then smoked in bamboo baskets with a mixture of Earl Grey Tea, Rice and Sugar. The dish is complimented by cider potatoes, pea puree and perfectly prepared baby vegetables.

To prepare the potatoes: they are roasted in apple cider, butter and fresh thyme from the hotel’s own herb garden. The pea puree is infused with truffle oil to enhance the layers of flavour in this dish. The baby vegetables are seasonal and for this dish they used Patti Pan, Mange Tout and Baby Corn however, these may vary with the availability of fresh vegetables in season. For the crackling, the skins are salted and grilled with herbs until crispy and golden brown. The crunchy strips are then puffed in hot fat to create little clouds of pure delight.

The different elements of this dish are then layered and lined very precisely and completed with micro herbs and a drizzle of local farm honey.

Art on a plate! Enjoy!

57

SIMPLYSwedish 58

food Dragan Unic; a highly celebrated Chef and Sommelier from Sweden, chats to Chef Jacqui Brown...

off what gives you energy and not have it

GINJA: So....about your book.

always inspirational, meeting other chefs.

DRAGAN: The Book is due for release in October at the Swedish book fair then the international cookbook fair in Paris in November. There are over 6000 pictures to choose from, but the book is on track. The thing is that with this book we are going to make a whole range of branded products so

all sucked out of you. When you have that then I think it really boosts you. Of course, travelling, going to different restaurants is

“

There is going to be a big meeting in Sarajevo beginning April – It’s the European chef meeting and also the competition for Europe South for the global chef challenge – I am going there for the conference as well, but If you are positive as a person you will find your inspiration everywhere.

that we can sell them in supermarkets. The reason for that is that it’s so much easier when you are using a recipe and you can tell the readers that they are able to get these products from their local supermarkets. We are looking at a range of 18, 16 food products

If you are positive as a person you will find your inspiration everywhere.

and 2 wines (1 white and 1 red) which we are hoping to launch in October as well. The

G: In terms of being a chef, what got you into

book will be available in Swedish, English and

the game?

German. There is also a Balkan music group

D: My grandmother she was in the restaurant

called New Generation who are actually

business, my father was a butcher, my uncle

producing a CD for us, so when you buy the

is in the industry, so it runs in my blood on

book you get a copy of the CD with it, when

my father’s side. In my growing up years, I

you are enjoying your feast you can enjoy the

was always in the kitchen, just like with the

music, the food and the company.

big Italian families that you see on TV, it’s the same as with the families in the Balkans, we

G: What keeps you inspired?

had to help or there would be two people

D: What really inspires me is meetings with

trying to prepare a meal for about 35 or 40

other people. That really inspires me. You

people. You would have to turn the lamb or

have to divide inspiration into two different

the pig or whatever you were roasting on the

categories, one is purely inspiration and the

open fires depending on the season. I always

other is energy feeding. You need to feed

ended up cutting the ends off the green

59

food

beans; I hated green beans for many years

G: A bit of insight into Swedish cuisine, your

after that.

plating techniques (because they are very different to this part of the world), and I think

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G: As a dad, having to juggle a full-time

you guys are predominantly the leaders in

hospitality industry that consumes your life and

plating and bringing new ideas to flavours,

being a dad, how do you handle that?

tastes and making it look like art on a plate. Yes/

D: I haven’t been the best dad in the world that is

No?

for sure. Because a lot of the pressures that you

D: Both, I think what happened was that we had

have at work, when you get home there are too

a change, let’s say 15 years ago, when we started

many times when you take the frustration out on

focusing on our national cuisine that was very

them which is bad, because they don’t deserve it,

heavy food. We used to eat that because in the

they had nothing to do with it. Your family actually

old days there were people who were physically

suffers a lot in this industry. At the same time I

working hard and they needed a lot of carbs, so

think that I have put a lot into their “back packs”

the potato is the base in Swedish cuisine. Potatoes

which a lot of other kids don’t get. They have

and bread, I mean we love carbs! Then there was

been to so many restaurants, food markets and

a movement where we said please we are getting

wineries. They have seen so many nice things and

fatter and fatter here, we have to do something

what you can do with nice products, but they don’t

and that started to change things. The old saying

like to cook. I think that kids are inspirational as

“never trust a skinny chef” is not true anymore. So

well, because they boost your energy in a good way.

when we started to review all these old recipes

and the way that we were presenting them. We

is what is known around the world as a “Nordic

took back a lot of old preserving techniques, like

cuisine”.

pickling, smoking, dehydrating and so on. So we said, ok, if you have something that is smoked

G: What is your take on the molecular

you can’t eat a big chunk of it, we only need a

gastronomy? Is it just a phase? Personally I

small piece of it and if you pickle something you

don’t think it’s very sustainable. I’m not sure

have a small piece of it. When you put all these

how I feel about eating science.

tiny bits of flavours on a plate, you get quite a

D: I don’t mind it, I don’t think it’s eating science. I

good balance of everything, both nutritiously and

think it’s pretty cool if you really know what you

flavour-wise. Then it took time to find the acidic

are doing. You have to specialize in that. I have

balance of it should be, because in the old days

a friend, he is amazing, I mean, he can transform

when they used to preserve things in salt, it would

anything that you put out there. I think that the

be put in a large amount of salt for a very long

molecular gastronomy will sustain, we use it to

time, whereas now we would put it into a brine for

enhance a dish, for example, when you are putting

maybe three hours or possibly overnight, that is

foam on a plate and you need it to last more than

our modern way of preserving. What I like about

a few seconds so that it gets to the customer still

the Nordic, not just Swedish, way is that unlike

intact. So we use it in those ways, people were

Spain or Italy, we use bits and pieces, we are not

using it 10 years ago and weren’t sure how to use

transforming ingredients or the taste, we are

it properly, those ways will disappear. I think that

trying to keep it as natural as possible and that

our desserts in restaurants are much better now

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food

than they have ever been, because we can create really nice things, it will stay there and you can work with it, so the desert chef’s will use it more than a regular chef.

G: As a WACS director, what do you expect and what would you like to see change in the industry; change/improve or serious advise that you want to get out there?

D: You know, Northern Europe where I am based, there are huge differences between where I am and the countries that surround me, almost like

“

South Africa and Nigeria. The difference being the standard of food, the food preparation, their religion, their language; it’s huge. What I am trying to do is to promote the hospitality industry as a whole. The reason for that is that we need to get more young people into our industry, in fact, in

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we need chefs as a profession. In many

countries, being a chef is not recognised.

Sweden, we lack almost 2000 chefs. We have so

amazing, but there is a lot to be done in that matter.

much job opportunity here that it’s crazy. Every

Recognition of chefs on a whole and to get more

second restaurant is one person short-staffed;

young chefs involved is very important. Thirdly

no one wants to study to become a chef. About

is to get a certification program for them as

15 years ago when all the chef-like shows came

well. So when you reach a certain educational

out, everybody ran out wanting to become a TV

level you receive certification to say “I am a chef”

chef because they wanted that celebrity status,

and wherever you go in the world you can take

and what people didn’t realise is that it’s a bloody

it with you and it is recognized throughout. We

hard job, you are actually working when all of your

only have so many people in our profession who

friends are free, and when you are free everyone

work in restaurants and the restaurant business,

else is either working or sleeping, so you have to

there are only 7% in this country, the rest of them

think about that. What I am trying to do in my

are working in hospital kitchens, big commercial

continent, and hopefully the rest of Europe as

kitchens, and most of those guys have never been

well, is to have mentorship for younger chefs for

to a restaurant school, especially ladies that work

them to realise that you can actually be a chef

in these kitchens, she will be there for 20 years, but

until you retire. Secondly, we need chefs as a

she can’t get recognition for it, she can’t prove it

profession. In many countries, being a chef is not

and therefore she won’t get recognised or paid for

recognised. Russia is very good and their chefs

what she can do, so those are the things that I am

have been recognised since the 30’s which is

currently fighting for.

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

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Follow us on

E a sy W h o l e Wh eat (or Sp e l t) Brea d yields 2 loaves

Ingredients 2 1/2 cups warm water 3–4 Tbsp. molasses 2 Tbsp. active dry yeast 3 cups whole wheat (or spelt) pastry flour, sifted 1/4 cup organic oil such as sunflower 5–5 1/2 cups whole wheat (or spelt) pastry flour, sifted 1/4 cup organic soy milk 3 tsp. sea salt 3 tsp. herb seasoning (such as Herbamare) 2 Tbsp. powdered egg replacer (or arrowroot) 2 Tbsp. gluten flour (optional)

1.Mix water, 1 Tbsp. molasses and yeast together in a large

2. Now Pour in the molasses, oil, soy milk, sea salt, herb seasoning, egg replacer and gluten flour. Mix well. Begin adding remaining flour, 1/2 cup at a time. After the third cup, it begins to get dense. Knead the mixture in the bowl. It will be sticky; continue adding the rest of the flour. Knead for 10 minutes until it becomes smooth and elastic.

3.Cut dough into two equal parts. Shape into loaves or oiled bread pans. (this mixture also makes approximately 24 rolls OR one loaf and 12 rolls)

4. Cover pans with a clean

towel and set in a warm place until dough is doubled in size.

This will take at least an hour.

bowl. Wait a few minutes for a

5. Bake in a pre-heated oven

foam to form. Add the 3 cups

at 180 deg for 30–40 minutes

of flour and mix well. Cover the

or until golden-brown and a

bowl and put it in a warm place.

paring knife comes out dry.

Let it sit for a minimum of 20

6. Topping: add slices of

minutes, two hours, or even up

avocado drizzled in lemon, and

to a day.

sliced olives. Best served fresh.

gh Li g tin Lighting in the home is an absolute necessity, so get creative with it. Find lights or chandeliers that become a feature in your kitchen, dining room or entertaining area.

From elegant light bulbs with intricate elements, to artistic and quirky chandeliers, the options are limitless.

Shave Paint & Décor believes in the creation of beautiful living spaces Shave Paint & Décor

lid

So

offer a full in-store

els

n pa

Having less is more when it comes to the artwork on your walls. A different creative flair can be achieved by using solid panel colours keeping it abstract but trendy. Don’t be afraid to use bold contrasting colours that will make your room come to life.

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

ge

nta Vi cu ry tle

Take your grandmother’s cutlery out the cupboard and shine them up for your next dinner date. Repurpose vintage cutlery and add a touch of character and class to your dinner table. Sleek and modern is not always the way to go when creating the perfect meal to share with friends. Let your personality shine through.

preferences, visiting local and international exhibitions 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. *Colours used on this advertorial may vary in colour compared to the actual paint colours.

drinks

Celebrating

sa's finest whisky

World Whisky Day on 16 May marks a special day for anyone who appreciates the dedication, craftsmanship and passion it takes to create a premium whisky.

Celebrate this global event with a proudly South African and internationally award-winning whisky.

Three Ships was launched in 1977 as South Africa’s first whisky brand and the whiskies have come a long way since those early days. Over the years master distiller Andy Watts has established a unique style of whisky-making for each of the Three Ships Select, Premium Select 5 Year Old, Bourbon Cask Finish and 10 Year Old Single Malt crafted at The James Sedgwicks Distillery in Wellington.

Using only the finest raw ingredients and innovation through experience the whiskies each spend a minimum of three years maturing in carefully selected oak casks. The whiskies offer a diverse spectrum of flavours and choice for whisky enthusiasts ranging from soft and sweet to smoky and aromatic.

The world has applauded these whiskies with a World’s Best, double gold and gold at all the major international whisky competitions where all the best whiskies from around the world compete for these prestigious accolades.

The Three Ships Bourbon Cask Finish is the first South African whisky where both the malt and grain components are distilled and matured in SA. After an initial maturation of three years the final blend is matured for a further six months in bourbon casks. The

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result is a soft and warm whisky with delicate honeyed biscuits, vanilla and ripe fruit seamlessly blending into toasted Brazil nuts and mocha coffee with mild spice.

“

So enjoy this World Whisky Day with a proudly South African whisky, celebrating the extraordinary journey embarked on more than three decades ago.

The range of Three Ships whiskies is available nationwide from leading liquor outlets and the Three Ships Bourbon Cask Finish retails for about R180.

three ships was launched in 1977

as South Africa's first whisky.

Above: Master Distiller, Andy Watts is only the 6th manager to hold the position since the distillery's inception in the 1800s. Left: The James Sedgwick distillery is set in the picturesque region of Wellington.

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“ The whiskies offer a diverse spectrum of flavours and choice for whisky enthusiasts

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ranging from soft and sweet to smoky and aromatic.

Three Ships Bourbon Cask Finish Whisky COCKTAIL Glass: SHORT GLASS GARNISH: LIME WEDGE

Ingredients 50ml Three Ships Bourbon Cask Finish Whisky 1 x Smoked Vanilla Pod 4 x Caramelized Lime wedges 50ml Apple Juice 1 Barspoon Vanilla Sugar Ignite a vanilla pod and catch the smoke of the burning pod in an upside down tumbler. In a mixing glass, prepare the caramelized lime wedges and vanilla sugar by muddling them together to form a rich paste. Add the Apple juice and lastly the Three Ships Bourbon Cask Finish Whisky, with some cubed ice, and shake vigorously.

Fill your smoky tumbler glass with ice and strain the mixture over it.

Subscribe and win!

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

Win 1 of 5 BOTTLES OF Three Ships SPECIAL RELEASE Whisky BOURBON CASK FINISH valued at R180. www.threeshipswhisky.co.za

SEE OUR SUBSCRIPTION DETAILS ON PG 96

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Amore di

carne

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Giorgio Nava, well known chef and proprietor of Cape Town’s award winning 95 Keerom, is spreading his Milanese flair with the opening of his third signature restaurant – Carne SA. Patrons of the award winning restaurant have been enjoying the benefits of his culinary stance since their opening in 2003, and have since opened two more branches in Constantia and Kloof Street respectively. “It has taken us a long time to develop this

ginja advertorial space for our meat restaurant as we wanted to create something exceptional from both a design and quality viewpoint that would have longevity and style to match our food,� said an elated Giorgio whose meticulous attention to detail delayed the opening by almost a year.

In alignment of Giorgios’ unwavering inclination towards supreme quality and use of only the finest ingredients, which has to date boasted a unique offering of the finest cuts of Romagnola beef, Dorper lamb and game, all historically grown on Giorgio’s own Karoo farm as well as the finest in grass

and grain fed beef from the one and only Chalmar Beef.

Patrons of Carne can look forward to an exclusive menu featuring the very best meat Southern Africa has to offer, aspiring to indulge the meat lover with an extensive choice of beef of which its calibre can be traced back to its farm, aging time and whether it was grain or grass fed. These all-inclusive details will be readily available to the customer, making dining at Carne an elite experience. Absolute strict characteristics are considered before a product is included on the menu like age of animal, diet, terroir, slaughter

process, fat content, and meat flavour.

Paying reverence to the meaning of its simple Italian name - meat, Carne surpasses the highest standards of all meat produce obtainable in Southern Africa guaranteeing the ultimate in carnivorous culinary. Giorgio, his partners and all involved in Carne SA, are excited at its capacity to offer its followers, both local and abroad, the ultimate variety in supreme South African beef, delivering Carne SA to the status of international meat emporium.

For more information visit www.carnesa.com and www.chalmarbeef.co.za

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The Wolftrap Championship Steakhouse of the Year is back for their third year running and the steaks are high. For the past two years The Local Grill in Parktown North have walked away with the prize, thanks to Steve Maresch’s ongoing commitment to finding the best piece of meat. Not only are The Local Grill the reigning champions, but they are also the butchers who prepare the meat, giving them an edge on the competition.

If last year’s Top 5 are anything to go by, being (First Place Winners) The Local Grill (Parktown North) – Johannesburg, Gauteng, (Runner Up) The Godfather (Centurion) – Pretoria, Gauteng, Fahrenheit (Edenvale) – Johannesburg, Gauteng, HQ (Cape Town) – Western Cape and Theo’s Grill (Mouille Point) – Western Cape, 2015 promises to be a tough call for competition judge Pete Goffe-Wood. Of course none of this would be possible without The Wolftrap wines and their organizers, making it one of the “mustwatch” competitions of the year.

a cut above the rest

STAND A CHANCE TO WIN...

One lucky GINJA reader will stand a chance to attend the Steakhouse Championships 2015 awards ceremony on 30 June 2015 in Johannesburg. Including return flights , one night accommodation at Garden Court Sandton and transfers. Entries close 31 May 2015. * Terms and conditions apply, see www.ginjafood.com for more details.

Getting crafty The Dirty Fork Kitchen Studio hosted three breweries from the KZN area. They arrived and set up their draughts of craft beers, whilst the kitchen busied itself with providing the most delectable canapés to complement each beer, from Choc Nut Beer brownies to Ale infused Beef sliders, the guest were ensured they were never short of something to drink or snack on. The atmosphere was festive as the guests and brewers alike mingled, socialized and exchanged ideas. From Old Main Brewery we had Wesley Olivier and their brewer Sandile Magwaza presenting their 1806 Real Ale and Honey Badger Stout. Robson’s Brewery represented by owner Donn Stewart as well as Lee Keet, with their Durban Export Pilsner, East Coast Ale and West Coast Ale. And lastly Standeaven Brewery’s Shaun Standeaven arrived with his No.3 Bohemian Pilsner, No.5 Press Club, No.9 Hefeweizen and Cranberry Flavoured beer.

To end the evening on a high note, numerous prizes were up for grabs and guests were able to walk away with some of their favourite beers. For more information regarding the Dirty Fork Kitchen Studio, visit www. thedirtyforkstudio.com

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“ The atmosphere was festive

as the guests and brewers alike mingled, socialized and exchanged ideas.

ginja advertorial

A Durban

IcON

Breathtaking views over Durban’s Golden Mile can be appreciated from the comfort of your room at the Southern Sun Elangeni & Maharani. Renowned for fine service, excellent food and reputable hospitality, this hotel is a preferred destination for both business travellers and holidaymakers wanting the space and comfort of home, right at the sea.

Rooms are beautifully furnished in a modern style, and are equipped with amenities such as air-conditioning, tea and coffee making facilities, electronic safe, 24-hour room service, porter service, wakeup facility and complimentary WiFi. Southern Sun Elangeni & Maharani offers a variety of dining options that would satisfy even the most discerning tastes!

Ranging from The Grill Jichana, the Panorama Bar & Pool Deck, and the Ocean Breeze Restaurant, to old favourites such as Daruma, Durban's iconic Japanese restaurant, the Lingela Restaurant and Vigour & Verve.

Savour panoramic views of the coastline while you entertain your guests and watch the sun go down on the horizon is best done at the spectacular venue on top of the Maharani Tower.

Sky offers an ideal 'venue with a view' for conferences, launches, banquets, private functions and celebrations, and features extensive stage, lighting and sound production equipment and facilities. The venue can cater for up to 150 people, or a more intimate group of colleagues, business associates or friends.

With so many business, entertainment and relaxation options, there is no doubt that the Tsogo Sun Elangeni & Maharani will fulfill all your requirements.

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from smoked to twisted

- brandy cocktails

Put your feet up after a long day and relax with one of these delectable brandy cocktails created by non-other than South Africa's No.1 Mixologist, Brent Perremore.

Having started out as a bartender at the age of 16 making Irish coffees and pouring pints,Brent Perremore had dreamt of becoming a chef and went on to study Food Service Technology. It wasn’t long after that however that he found it wasn’t what was calling his name so he returned to the bartending scene. With a stint in the UK, where he was first introduced to cocktails, Brent returned to South Africa where the “cocktail bug” hit hard. Since then he won the SA National World Class Final in 2012, Brent Perremore came back and took the title again last year.

Known for his creative flair and artistic interpretations of the challenges set before him, Brent knows how to shake things up behind the bar.

Vieux carre Glass: Coupette or martini Garnish: 1 maraschino cherry

Ingredients 20 ml rye bourbon 20 ml Oude molen solera brandy 20 ml Antica formula 2 barspoons of Benedictine 1 dash of Angosturra bitters 1 dash of Peychaud bitters Stir all ingredients well our into a chilled glass .

Rum and raisin old fashioned Glass: Crystal tumbler

Garnish: Flamed orange zest.

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Ingredients 50 ml KWV 20 2 barspoons of claret syrup * 3 dashes of Angosturra bitters Stroh rum rinse Stir all ingredients well in a Stroh rum rinsed tumbler.

Cookies & cream Glass: Mini cookie jars Accompaniment:chocolate cookieS

Ingredients 37,5 ml Oude molen V.O 25 ml Mulled spice syrup * 12,5 ml creme de cacao 12,5 ml Kings ginger liquer

Ingredients

60 ml half & half

37,5 ml Klipdrift Gold 25 ml Cruz caramel vodka

Shake all ingredients and strain

3 dashes of Montecristo cigar & vanilla

into chilled glass. Grate nutmeg

bitters

on top.

37,5 ml of fresh lime juice 25 ml of simple syrup

Caramel sour

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12,5 ml of cellulose or egg white

Glass: Coupette

Dry shake (without ice) then shake with

No garnish

ice and fine strain into chilled glass

drinks Smoked Sidecar Glass: crystal Tumbler

Pour all ingredients into a decanter, smoke and shake with ice. Strain over fresh ice.

Ingredients 25 ml Richeleau brandy 10 ml Cointreau

Garnish: Charred sliced lime

3 dashes of Angosturra

wheel

1 heaped barspoon of

Ingredients 50 ml KWV 10 12,5 ml Grand marnier 37,5 ml fresh lime juice 12,5 ml simple syrup

Twisted champagne cocktail

kumquat compote

Glass: Champagne flute

and fine -strain into a chilled glass

Garnish:Orange twist

and top wth sparkling wine.

sparkling wine Shake the first four ingredients

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CTICC CAPE TOWN | 21 - 24 MAY 2015 (featuring Buddy ‘Cake Boss’ Valastro, MasterChef Australia Judge Matt Preston and Food Network ‘s Siba Mtongana)

THE DOME GAUTENG | 23 - 26 JULY 2015 D.E.C. DURBAN | 30 OCTOBER - 1 NOVEMBER 2015 @goodfoodSA

GoodFoodandWineShowSA

STEP OUTDOORS Camping essentials from Totai 1. Meteor Red Gas BBQ – R 5399 In striking red, the new 4 burner OUTBACK gas BBQ also has a side “Convenient burner”. This product boasts a roasting hood, enamelled cast iron grills and griller, lava rock, 2 drip trays, and built in cabinet. Free LPG regulator and cover included.

ginja advertorial

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2. Trekman 8 man family tent – R1099 The Trekman 8 man tent, is the perfect combination of space and

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portability. Claiming 13m² of space and 1.8m height for the average individual to stand in comfortably. The fibre glass poles and 170T polyester provide a easy to build structure which is water resistant and cool during the summer heat.

3. Combo cooler boxes – R1299 A combination of most popular size hardened body cooler boxes.

The variety consists of a 1l flask, 4.5l, 11l, 34.5l and 54l cooler boxes for every occasion.

4. 4.5kg cylinder – R459 Cylinders available in 1.7kg, 3kg, 4.5kg, 6,kg and 9kg. All cylinders are approved by the LPGSASA and are universally compatible with all cylinder products whether Totai products or not.

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5. Cartridge fisherman’s lamp - R199 The Fisherman’s lamp has a hardened plastic body, piezo ignition and uses a 190g cartridge making it light, easy to use and provides ample brightness for the dark outdoors or perfect for load shedding.

6. Totai Braai Pan – R549 The Totai braai pan, is a 445mm diameter heat resistant enamelled pan, with an economic consumption of just 350g/hr it is perfect for people who love the outdoors. This products works directly off a 1.7kg – 6kg cylinder and is for LPG use only.

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evan exclusive The Dirty Fork hosted their first Chef’s Table with none other than Myoga's Executive Chef Evan Coosner. Working with him has to be one of the highlights for me this year. I don’t think I have ever had the pleasure of working with someone as mischievous, hilarious and incredibly talented as this man.

Having tasted Evan’s dishes (an absolute treat) and seen his meticulous plating skills, I must admit that I was quite amused when he walked into the Ginja Offices wearing a pair of shorts and a t-shirt.

This exclusive event was a wonderful experience for those who had the opportunity to chat first-hand with the man who prepared their mouth-watering dishes. Of course this wasn’t all work and no play for the visiting Chef, and was well looked after by the five-star Endless Horizons Boutique in Umhlanga Rocks.

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Sesame & Soy Seared Tuna

on a Thai Curry Risotto with Labna & a Melange of Beans Serves: 6 rest Time: 48 HRS Prep Time: 20 mins Cooking Time: 40 MINs

INGREDIENTS Labna ( this is made 48hrs prior to making the dish) 2 Cups Thick Greek Yoghurt 1 tsp Salt thai curry sauce

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“ 88

I don’t think I have ever had the pleasure of working with someone as mischievous, hilarious and incredibly talented as this man.

1 Finely chopped onion 1 Tbsp of fresh ginger 1 Tbsp of Fresh garlic 2 Tbsps Fresh Chopped Lemon grass 2 Tbsps Thai Red Curry Paste 1 tsp Turmeric Powder 1 tin Coconut Cream 1 tin Coconut Milk 3 Tbsps Fish Sauce 3 Tbsps Lime Juice 1 Tbsp Grated Palm Sugar Risotto 1 Finely diced onion 50 g butter 1 Tbsp olive Oil 500 g Arrborio Rice 2 Cups of water 200 ml Fresh Cream 2 Tbsps Chopped Coriander 2 Tbsps Chopped Basil Salt to taste Beans 100 g Fresh Peas 100 g Extra fine green Beans 100 g Edam Amie Beans 150 ml Water 50 g Butter Salt & Pepper to Taste Tuna 900 g Tuna Loin 80 ml Soya Sauce

2 Tbsps Sesame seeds 2 Tbsps Black Sesame seeds labna Measure the yoghurt and stir in the salt. Place a sieve over a deep bowl with a clean cloth inside.

Pour the yoghurt into the cloth and tie up the cloth. Place the bowl in the fridge for two days to strain the excess whey. It will be a thick with a cheese consistency.

Place into a piping bag. thai Curry sauce Sauté the first six ingredients on a medium heat until onions are translucent.( If you don’t want it too spicy, halve the Thai red Curry Paste.)

Add Coconut Cream & coconut milk and bring to a boil.

Season with the Fish sauce, lime juice & palm sugar.

Strain through a sieve and set aside.

For the Risotto, Sauté the onions in the butter and oil until translucent.

Add the arrborio rice to the onions and add 1 cup of water at a time and cook slowly.

Then add 1 cup of curry sauce and cook until the rice is al dente Finish with 200ml cream and stir in the coriander, basil and season with salt to taste.

Beans Chop off the top and tails of the fine beans and plunge into boiling water till they are al dente and then

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2.

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4.

5.

6.

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8.

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plunge into ice water to stop the cooking process . Slice beans into 2cm lengths at an angle.

Apply the same cooking method with the fresh peas In a separate pan, add water and butter and simmer with Edam Amie beans. Before the liquid has reduced completely, add in the peas and beans and salt and black pepper to taste.

Tuna Put a non stick pan on the heat. Marinade or roll the Tuna in the soya sauce and sear it in a hot pan with some oil just until the outside is coloured nicely. Don’t overcook the Tuna.

Place the sesame seeds into a casserole dish and roll the tuna and cover the tuna with the sesame seeds.

Roll out a 40cm piece of cling film onto a flat surface and wrap the tuna. When you are ready to serve the tuna slice into 1cm thick pieces before removing the cling film.

To serve This selection of ingredients looks beautiful on the plate. First Place the warm risotto in the middle of the plate with the sliced tuna on top.( the tuna is served cold) Then arrange your melange of beans around the risotto and on the tuna. Pipe three peaks of Labna around the plate and garnish with some micro rocket herbs.

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www.thedirtyforkstudio.com

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drinks

French at heart Bisquit Cognac takes us through the distillation process of their award -winning brand

Founded in 1819, the House of Bisquit Cognac was born from the philosophy of one man - Alexandre Bisquit.

Bisquit Cognac is an authentic French cognac and is the only major Cognac House to be awarded for its full range at the International Wine and Spirit Competition (IWSC) six years in a row.

Bisquit Cognac Distillation Process: Every year from November to March following a traditional double distillation process, the Bisquit Cognac Maître de Chai (Cellar Master) Denis Lahouratate and a team of highly skilled distillers, create eaux-de-vie that will become prestigious cognac.

At Bisquit, the Maître de Chai primarily uses grapes and eaux-de-vie from Fins Bois, Bons Bois, Petite Champagne and Grande Champagne. Cognac is elaborated from one main specific white-wine vines: the Ugni Blanc, which represents 90% of the vineyards. The grapes are picked in late September or October and lightly pressed immediately after harvesting. The resulting free-run juice develops into a highly aromatic wine in a few days.

Double Distillation is produced in a Charente Copper Still, which is also known as an Alambic. It is made up on three essential parts: the Pot (or Boiler), Still-Head/Swan's Neck and the Cooler with Condensing Coil.

During the first distillation, this white wine is introduced to the Pot and brought to boiling point, freeing all the alcohol vapours. Alcohol vapours are full of different volatile elements. The Maître de Chai is able to select specific vapours to create the unique Bisquit Cognac taste signature. These selected elements accumulate in the Still-Head/Swan’s Neck, pass through the Swan's Neck and finally arrive in the Cooler which contains the Condensing Coils. Upon contact with the cold water, these vapours condense and form a cloudy liquid called Brouillis.

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“ Head, Heart and Tail. Cognac eaux-de-vie are

created only from the Heart. This is when the distiller obtains a bright, clear liquid that has the correct and best qualities to produce cognac.

There are three major phases during second distillation: Head, Heart and Tail.

Cognac eaux-de-vie are created only from the Heart. This is when the distiller obtains a bright, clear liquid that has the best qualities for the eaux-de-vie that will eventually be aged to create Bisquit Cognacs. During this critical period, by increasing the temperature of the Pot and mastering the cooling system in a unique way, the Maître de Chai extracts more concentrated flavours and smoothness that would otherwise be impossible to obtain. By constantly nosing and tasting, he is able to slow the flow of the Heart to achieve the most precise and preferred selection of the

key elements.

This is what makes Bisquit Cognac a hand-crafted cognac. This unique mastery of time is a Savoir-Faire transmitted from one generation of Maître de Chai (Cellar Master) to another.

The eaux-de-vie de cognac is then placed in French Oak barrels to begin the ageing process and start enriching its bouquet of aromas and attain its rich golden colour. Maturation is a continuous exchange between eaux-de-vie, air and wood. Bisquit Cognacs are aged in handmade oak casks from the French forests renown for the exceptional quality of their tannins and wood.

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Culinary

neanderthal

Tsogo Sun's Executive Chef David van Staden tackles the topic of manly culinary creations Having been tasked with a few words on my manly culinary creations, my mind went a blank, this from me, a passionate, classic and artisanal appreciating pastry chef, who’s first meeting with my wife, was a simple question, Chef are you gay? ....... True story!

My occasional experience with manly cuisine has been limited to scientific explanations on how to take advantage of the fire and the exact stages to which each of the meats should be cooked, none of which actually make any culinary sense, but which the custodian would passionately defend to his grave. All this is done in such a manner so as to identify his totally rounded life experiences and testosterone driven desire never to be outdone... yes Bob true, I can’t tune a V8. Manly 1, me 0.

Of course we can’t forget the potjie lessons around the fire, that is, if I could find the 5 hours a “good” potjie takes to cook but such a necessary step in the ritual as each of the vegetable need to be incorporated at a precise time. This of course is very thirsty work leading

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to the loosening of tongues, which reveals the secret importance of the coke marinade, or the reason that no potjie can be called a potjie without the indispensible brown onion soup powder.

The biggest comedy is the planning. First there is the invitation, which inevitably mentions that he is ‘cooking’. Next is the shopping list which is given to the wife who has to ensure that the pantry is stocked precisely to the exact recipe.

Then the preparation, this is where wifie needs to peel, cut and chop each ingredient, strictly to the pre decided shape and size. Of course, because the husband is “cooking”, someone needs to prepare the salads and sides and set up the table, none of which the husband has time for as the secret recipe and routine is about to unfold. The end part is even funnier, when the exhaustion sets in from all the demanding concentration, heat and necessary beer consumption, only a selfish person could expect the “chef” to do the cleaning.

Guys I hate to break it to you ...it’s a stew, use a

food pressure cooker!

As a man, albeit, not the most manly man out there, I would love to give you an additional party trick that will shadow the Culinary Neanderthal reputation that you have so carefully cultivated all this time. Desserts... if you really want to impress, and attract some real metro sexual comments of, “Not only is the potjie lekker, but did you try the Drunken Braainofie Pie and Ice Cream?” I have included a simple recipe that even you can do, and who doesn’t like Caramelised Bananas, Caramel Treat and Tennis Biscuits.

For those higher grade individuals out there, I have also included an Ice Cream recipe, but if this is too intimidating, use your favourite store bought variety.

“

drunken braainofie tart

This just fills the remaining 4hours 50 min. you would normally be nursing your Potjie around the fire.

My occasional experience with manly cuisine has been limited to scientific explanations

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“ If you really want to impress, and attract some real metro sexual comments of, “Not only is the potjie lekker, but did you try the Drunken Braainofie Pie and Ice Cream?”

94

food meters away. At arms length, strike a match and ignite the Rum, Note: keep all “knock off” Springbok polyester jersey sleeves out the way as I’m sure you won’t feel like Sunday afternoon hospital administration.

Once the flame has subsided, peal and split the bananas in 2 and pack into the pan, the tighter the better, then once again on the fire. Leave for about 10 min. that depends how hot your fire is, basically lift a banana half up to see if the banana is caramelised enough.

When the colour is to your liking, remove from the fire and pack on the Tennis biscuits, leave to rest for about 15 min. then turn out onto your service platter and serve with Ice Cream.

5.

Serves: 6-8 Prep Time: 30 mins Cooking Time: 15 MINs

Ingredients 130 g sugar 70 g butter 100 ml stroh rum 6 ripe bananas 150 g caramel treat ½ packet Tennis Biscuits

1. Use your oldest cheap, scratched and favourite Teflon pan, the one you would usually reserve to make sinkers.

Heat up the pan on the fire, add the sugar and stir until the sugar starts to melt, then add the butter.

Remove from the fire, then pour in the Stroh Rum, (Careful, at 80% proof you could run your V8 on Stroh).

The next step is the manliest of manly party tricks, so listen carefully: As soon as you have poured in the Rum, move all friends and family, (the ones you don’t want to hurt) at least 2

2.

3.

4.

6.

Basic Ice Cream

When making Ice Cream you should know that sugar doesn’t freeze, which tells us that too by adding too much sugar, you will have a very sweet milk shake, add too little, you will have a hard frozen chunk.

Serves: 6-8 Prep Time: 10 mins Cooking Time: 45 MINs

Ingredients 250 ml milk 250 ml cream 20 g sugar Small pinch of salt 1 (or to taste) vanilla pod or paste 5 egg yolks 100 g sugar

1. Boil the milk, cream, sugar, salt and vanilla bean in a pot.

Cream up the Egg Yolks and additional sugar.

Pour the boiling milk mixture over the egg yolk and in a double boiler cook till about 75°C or until the cream coats the back of a spoon, any hotter and you will have sweet scrambled eggs…. not recommended!

Chill the Crème.

Pour into your ice cream machine and start churning.

Cream up until the Ice Cream approximately doubled in volume.

Note that when your ice crystals have started form they will start capturing air, which is a good thing…. air =light=smooth eating.

Remove when ready, which you will have to get used to as each machine will churn a little differently and give you a little more or less volume.

2.

3.

4.

5.

6.

7.

8.

As always ... Born up a tree!

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great reasons to

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96

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The perfect

cure

Gastro Foods representing and supplying Chalmar Beef in the Western Cape and a producer of Ricomondo cooked and cured meats.

Gastro Foods is a family-run business that was established in 1995 in a small warehouse in Paarden Eiland. Two years later they moved to their new premises in Parow Industria which has since undergone three major extensions.

In 2014 a new cold storage facility for 1000 pallets and curing rooms for 40 tons of meat was built. At the same time a blast freezer, new staff facilities and spice storage/preparation room were completed.

What originally started as a business to supply airline caterers with ready-made meals, as well as hotels and restaurants with Pennybridge Ducks and various venison cuts, soon became a business supplying some of

98

the best cured and cooked cold meats.

Today, Gastro Foods supplies all main distributors, food service companies, chain restaurant groups, selected hotels and

Their main passion is making cured meats and salamis, and supplying people in the industry who appreciate high end products

ginja advertorial

“ restaurants, as well as two major South African retailers. They are also approved for

is exactly what Gastro Food’s philosophy

export and as a result supply companies in

is when it comes to the products that they

Africa as well as Indian Ocean Islands.

manufacture. Their main passion is making

Ten years ago, with the help of an Italian

cured meats and salamis, and supplying

Company who supplied all the technology

people in the industry who appreciate high

required for the process, they started making

end products alongside Chalmar Beef.

salumi products such as Salami, Pancetta, Prosciutto, Black Forest Ham, cooked and

Gastro foods is the sole distributor of Chalmar

smoked Hams, Pastramis, etc. These products

in the Western cape and only completes bulk

are being sold under the RICOMONDO brand

orders. For the best quality cold and cooked

and get made with imported spices and

meats visit www.gastrofoods.com and

cultures unlike most local products which are

www.chalmarbeef.co.za

made with GDL chemicals. As expected, most of the influences in the products prepared come from Italy and Switzerland.

In 2005 Willem Wethmar, now the CEO of Chalmar Beef, visited their premises looking for a distributor in the Western Cape. After meeting with Wimpie Wethmar, founder of Chalmar Beef, the following week at the Chalmar abattoir they knew that this was exactly what was needed to fill the huge demand of superb quality beef so sorely lacking in the area. They immediately started selling their beef and using it in their products and since then every quality-orientated chef who tried the product wanted it on their menus. Wimpie Wethmar has always said that he will never compromise the quality of his beef and that

99

Gluten-free recipes

Going against the grain gluten-free flour mix You can make your own homemade version of a flour blend by combining 3/4 cup super fine white rice flour with 1/4 cup potato starch (not potato flour), 1/4 cup sweet rice flour, 1/4 cup tapioca starch and 1 teaspoon xanthan gum.

Whisk until fully combined.

Gluten-Free Perfect Pie Crust easy | makes: 1 pie crust (23 CM) Prep Time: 2 hrs 15 mins Cooking Time: 10 MINs

Ingredients ½ cup unsalted butter or solid, all vegetable nondairy shortening 2 to 4 Tbsps cold water *1¼ cups All Purpose Gluten Free Flour Blend plus more for rolling 1 tsp kosher or fine sea salt 2 Tbsps sugar

1. Cut butter into ½ inch pieces and place in the freezer for 15 – 30 minutes.

2. Add some ice cubes to the water and let it get ice cold while preparing the dry ingredients.

Combine the flour blend, salt and sugar in

100

food the bowl of a food processor. Pulse 5 -6 times to combine. Add the butter and pulse 6 -8 times or until

golden brown.

4. Let pie crust cool completely before filling.

the mixture resembles coarse meal with some pea size pieces of butter.

3. With processor running, add ice water 1 tablespoon at a time until the mixture just barely starts to clump together. If you pinch some of the crumbly dough together and it holds then you have enough water, if not add more a little at a time.

Gluten-Free PiZza Crust easy | serves: 2

Prep Time: 1 HR 45 MINS Cooking Time: 8 MINs

You do not want to add any more water than is

Ingredients

absolutely necessary.

350 g all-purpose gluten-free flour mix

4. Remove the dough from the machine and

form into a disk. Wrap the disk in plastic wrap and refrigerate for at least one hour or for as long as 2 -3 days. Remove dough from fridge 5 mins before rolling.

5. Lay chilled disk between two pieces of waxed

paper sprinkled with flour blend. Roll dough into a circle approximately 12 inches wide. Remove the top sheet of waxed paper and transfer into a 9 inch pie plate and remove the waxed paper. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together. Trim the edge of the pie crust to about ½ – ¾ inch over hang. Tuck the overhang under and pinch the dough into a decorative finish.

To Pre-bake (or Blind Bake) a pie crust:

1. Freeze the pie crust in the pie plate for at least

30 minutes.

2. Preheat oven to 180˚C. 3. Place a piece of waxed paper (or foil) in the

bottom and up the sides of the pie crust. Fill with dried beans, rice or pie weights. Bake the crust for 20 minutes. Remove the weights and waxed paper, poke a few holes in the bottom of the crust using a fork and return to the oven for 10 minutes or until

2 1/4 tsps active dry yeast 1 tsp psyllium husk powder 1 tsp kosher salt 2 Tbsps olive oil, plus more for sprinkling 1 large egg, at room temperature 3/4 cup warm water

1. Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into a stand mixer.

2. With the mixer running on low, add the olive oil,

101

Gluten-Free PASTA easy | SERVES: 4 Prep Time: 30 mins Cooking Time: 5 MINs

Ingredients 150 g gluten-free rice flour, plus extra for dusting 50 g potato starch 1 Tbsp corn flour 2 Tbsps xanthan gum Âź tsp fine sea salt 3 large free-range eggs then the egg. Slowly, pour in the water. NOTE: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a

1. Place the ingredients in a food processor and

little like pancake batter. As you pour the water,

blitz into a rough dough. Tip out onto a flour-

look for the dough to come together around

dusted surface and knead for 3 to 5 minutes, or

the paddle. However, when your turn off the

until smooth.

mixer, the dough should slump off the paddle

2. Cut the dough into four pieces, then

immediately.

carefully press a portion out flat with your

3. Scrape the pizza dough into a large greased

fingertips and start to roll it out using a pasta

bowl. Cover it with plastic wrap and set the bowl

machine. Start at the widest setting and roll the

in a warm place. It will increase in size by about

dough through it, lightly dusting with the rice

one-third. When the dough has risen a bit and

flour if it sticks. Roll the pasta through the widest

has the texture of traditional dough, about 1 1/2

setting a second time, then click the machine

hours, you're ready to bake. (Should you wish to

down a setting and roll the dough through again.

freeze the dough you can do so at this point, it

Continue clicking down the settings, but avoid

will last for up to 3 months.)

the two narrowest settings - gluten-free pasta

4. Heat the oven to 260ËšC. Using your hands

isn't as elastic as standard pasta

or a rolling pin, flatten the dough slowly and

3. Once you have a thin sheet of pasta (about

evenly. You want a pizza dough about 12 inches

2mm thick), set aside on a flour-dusted surface

in diameter.

and cover with a damp tea towel to avoid it

5. Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the

102

1 Tbsp extra virgin olive oil

drying out. Continue with the remaining dough.

You can now transform your pasta into whichever form you like.

top of the pizza is a little firm to the touch, 5 to 8

4. To cook, place in a pan of boiling salted water

minutes. Take out the pizza dough and top with

for around 3 minutes, or until al dente, then

whichever toppings you desire.

serve how you like it.

IT’S NOT JUST WHAT WE PUT INTO OUR FOOD THAT MAKES IT GOOD

Scan the QR code to watch Chef Jacqui Brown in action with Fry's in The Dirty Fork Kitchen Studio.

MEAT,EGG & DAIRY

CRUELTY

ANTIBIOTICS

HASSLE

IT’S WHAT WE LEAVE OUT

Our products are made from proteins that come from NON-GM grains and legumes combined with a blend of natural spices and seasonings.

Find our green boxes in the frozen-food section of leading retailers.

ginja advertorial

BEER BREAD INGREDIENTS 480g Snowflake selfraising flour 1X340ml can beer 3ml sal t MET HOD Place all ingredients in a large bowl and mix together.

Place the dough in a well-greased 28c m loaf tin: smooth the top and using an oiled knife, make a 1cm dee p cu t along the length of the loa f. Sprinkle with sunflower or sesame seeds and bake for 1 hour at 180째C.

FRESH HOMEMA

DE BREADS

BOURBON BREAD PUDDING INGREDIENTS 175g raisins, soaked in Bourbon 8 thin slices of white bread 80g sof tened bu tter 125ml sieved apricot jam 300ml cream 200ml milk 50ml Bourbon 3 eggs plus 2 egg yolks 50g castor sugar 5ml vanilla essence or vanilla pod 1 cinnamon stick 1 strip orange peel

oth

of b est b The worlds

ginja advertorial

N

ACQUI BROW

Bourbon sauce: gar 125g brown su pinch of salt 250ml cream 2 egg yolks 62ml Bourbon

CHEF J RECIPES BY

e 5ml fresh thym margarine or 62ml bu tter 5ml fresh basil e cake flour or 250ml Snowflak on ry le b ce d pe r op 250ml ch ou r, B aai . . . spice r e ga su l m e 30 D B Br the MET HO rrot ovenproof dish ca ge ed lar at gr a l ed is 0m 20 1. You will ne ety f life , bu ttered and i ss ro ac r lt cm sa a 25 o 5ml V approximately ns. Bu tter opped onion e soaked raisi ch th l m th 125 wi d kle

sprin ricot jam baking powder make four ap 15ml Snowflake the bread and er ch pp t ea green pe thou t crusts. Cu 125ml chopped sandwiches, wi e dish. th in t ou em

and lay th 3 eggs, beaten er sandwich in 3 nd black pepp to 170Ëš C. d freshly grou an en lt ov sa t ea eh 2. Pr nilla pod, milk, cream, va 3. Bring the in to the and orange sk cinnamon st ick er wi th the MET HOD e eggs togeth 200ËšC. the boil. Whisk th in ur po , ht 1. Preheat oven ur gar until lig su e th d the boil and po an yolks oroughly ing the milk to th Br ix m 2. and d r an tte e ixt ur l. Add bu heated milk m ladle over the mealie mea d er an ov in it ing tra ain S m . whisk ix the re wi th a balloon ter ave to cool. M le wa ll, a we in ir h st . dis eggs ace the er, except the 45 the bread. Pl approximately redients togeth ing t, se o til int un gs ke beaten eg bath and ba nally, st ir the rving, dredge Fi se 3. re fo Be . ur lie meal minu tes to 1 ho the cooled mea r. ga su or st r, wi th ca add dry e cream, suga mixt ure, then sauce: bring th mix well. s.

4. Make the d te r 2 minu ingredients an d boil gent ly fo an il, bo e lks th yo ixt ure into to the egg 4. Pour the m e cream into th ur po lly fu n proof dish, Care bourbo a greased oven well. Add the ne bi m co to and st ir 27 x approximately r 40 minu tes. and thicken. fo 27cm. Bake s Cu t into square t wi th bu tter. and serve ho n be made This bread ca d heated in advance an INGREDIENTS to serve.

375ml milk ge 10ml fresh sa meal 375ml mealie

BRAAI BREAD

14

Rising to the occasion

#bakehappy

112

junior

A MOTHER'S delight

Kids from far and wide entered a competition to stand a chance to cook for mom, but there could be only 2 winners.

muffins, I think it’s safe to say that the two Junior Chef’s felt that this recipe should remain a surprise to their mothers as not a crumb was to be found when the moms went to look. Safe to say Khwezi and Callum had an absolute blast in the kitchen and are ready to impress mom with their new

With much excitement, the morning arrived to cook for their moms, and boy was it fun! Khwezi, who is from Johannesburg, and Callum, from Durban, arrived brighteyed and bushy-tailed, ready to impress mom with their kitchen skills. The menu for the day included chocolate brownie and cheesecake tart as well as blueberry and white chocolate muffins. With the help of Chef Jacqui Brown and the likes of Snowflake and Le Crouset on their side, the two of them got to work.

Although the competition had long since been won by these two, there was definitely a sense of rivalry in the air, which leads me to believe that there are future MasterChef’s in the making amongst us.

Sneaky glances were made in each other’s

found skills.

For the perfect way to spoil the special people in your life, we have recipes guaranteed to have them coming back for more.

CHOCOLATE BROWNIE AND CHEESECAKE TART EASY | MAKES 1 LARGE PIE Prep Time: 20 MINS Cooking Time: 40 MINS

direction, and soon delicious aromas were

INGREDIENTS

wafting through the kitchen. So rewarding

CHOCOLATE PASTRY:

after all their hard work!

110 g butter 100 g sugar

I have to admit that I was well impressed

1 large egg

with the outcome of their baking. Their

1 large egg yolk

chocolate brownie and cheesecake tart

225 g flour

came out exceptionally well and looked

25 g cocoa

like they had been made by professionals.

BROWNIE:

As for their blueberry and white chocolate

350 g castor sugar

109

junior

150 g butter, melted

for marbling the top.

4 large eggs 100 g flour

CHEESECAKE

70 g cocoa powder

1. Beat together the castor sugar and

1/2 tsp salt

cream cheese with electric beaters until

1/8 tsp baking powder

very smooth and light. Add the vanilla

1/8 tsp bicarbonate of soda

and the egg and mix until smooth.

CHEESECAKE:

2. Pour the cheesecake batter into the

90 g castor sugar

centre of the brownie batter, keeping

450 g cream cheese

it away from the sides of the tart. With

1 tsp vanilla extract

a teaspoon, carefully spoon the rest of

1 large egg

the brownie batter around the top of the tart. Run a butter knife through the

CHOCOLATE PASTRY

1. Process the butter and sugar

pools of brownie batter for a marbled effect. Bake for 25-30 minutes. Cool

together in a bowl of a food processor

completely on a rack and then remove

and while the motor is still running, add

the tart from the baking dish.

the whole egg and the yolk. Add the flour and cocoa and blend into a dough. Wrap the pastry in clingfilm and refrigerate until needed.

2. Preheat the oven to 180ËšC. Press the chocolate pastry into your baking dish and bake it blind for 10 minutes. No need for baking paper and beans with this pastry.

BROWNIE Combine the sugar and the melted butter in a bowl and mix thoroughly

110

BLUEBERRY AND WHITE CHOCOLATE MUFFINS EASY | serves 12 Prep Time: 15 MINS Cooking Time: 20 MINS

with a whisk. Add the eggs and mix well.

INGREDIENTS

Fold in the dry ingredients and mix to a

140 g castor sugar

smooth batter. Pour the batter into the

250 g self raising flour

prepared tart shell, reserving half a cup

5 ml bicarbonate of soda

85 g butter melted and cooled 2 eggs beaten 200 ml of buttermilk or yoghurt 5 ml vanilla essence 150 g blueberries 100 g white chocolate small dice 30 ml sugar and 5ml cinnamon

1. Heat oven at 200ยบ C. 2. Line a 12 muffin tin with muffin cases.

3. Mix all the dry ingredients into a bowl.

4. Mix all wet ingredients into a jug and then pour into the dry and stir until just combined.

Do not overmix muffins otherwise they will become tough. Spoon the mixture into the cases and sprinkle the sugared cinnamon and bake for 15 to 20 minutes until golden and firm. Cool on a rack and serve warm.

Win 1 of 5 Le Creuset Junior Breakfast Essentials Sets.

To enter the competition simply scan this QR code or visit www.ginjafood.com and answer the question. Competition only open to individuals under eighteen (18). Permission and assistance of a parent or guardian is required to enter any of the GINJA Junior Food competitions. South African residents only. Competitions close 5 August 2015. T's & C's apply. www.ginjafood.com

glass

We are all aware that this jar is pretty handy at holding things, whether beauty products or things in the garage, and so it should. Their lids are ideal for you to keep the contents sealed and protected, whilst allowing you to see what’s

Design and image by Backyard Bartender

If you are looking to update or change-up a few things in your home without having to empty your pockets, one of the most versatile products we have available to us is the humble Mason jar. For something so inconspicuous looking, this little jar has some pretty nifty tricks up its “sleeve”.

Design and image by Rebecca's Bird Garden Blog

with class

inside. It’s no wonder that people have taken this jar and decorated the food inside to paint its own picture. From layered salads to baking cakes, these jars have so many uses. To fit in with the brighter the better) in jars with stunning straws as a beautiful addition to your table.

In your kitchen the options are limitless. Attach

112

Design and image by BootsNGus

more “rustic revolution”, serve your drinks (the

Design and image by Midwest Finds

them to the walls (or shelving) and grow or store herbs in them. The chalkboard paint not only Design and image by Kate's Little Shop

allows you to label each one to keep track of their contents, but also allows you to change your mind as often as you like.

As for their basic appearance, these jars don’t have to remain transparent for life. Wind string around them for an earthy feel, glue glitter on them for some bling, or simply paint them to spruce up their look. Follow through with your kitchen theme and use them to store your utensils, or keep them original and fill them with beautiful flowers. Things can even get a little hot in the kitchen… heat the jars on their sides until they melt and become flat, forming a dish, perfect as a teaspoon holder.

And just when you think that there can’t possibly be more uses for this not-so-boring jar, think again.

Keep the kids entertained with making their very own snow globes. Of course, that’s not all these jars have to offer, so keep some in your cupboard for a quick and easy trend fix.

113

Book review

terroir

Words by Sherilee Maass

“

114

I live by the statement

that what you leave off the plate is just as important as what you put on it.- Michael Broughton Michael Broughton Price R350

highly likely that you would be intimidated by the recipes, methods and preparation time required for each recipe. However,

From the moment you open the cover

upon closer inspection, you will find that this

of this book you are fully aware that this

book is not intended to scare people off. As

is a book of purpose. Ironically though,

Michael explains, “This book is not for chefs,

what started this process was an informal

but for anyone wanting to stretch themselves

lunch which ignited the passion of both

creatively and technically in the kitchen”.

the owners of Klein Zalze Wine farm, Kobus and Mariette Basson, along with

Living by his statement of ensuring that

Michael Broughton and fellow chef Nic

whatever you put on the plate is there for

van Wyk. The book is about the journey

a purpose, each recipe breaks down each

the restaurant has been on over the

element of what will ultimately find its way

past decade, their ebb and flow with

onto the plate. Each method is carefully

each season. Michael, who has become

explained to ensure that you get it just right,

recognized as a saucier, shares his passion

and finally he assists you with plating the

for food, the precision of how it should be

dish to allow you to experience the thrill of

prepared, and the patience that is required

delivering a dish that is both aesthetically

in order to prepare the perfect sauce.

pleasing and appetizing. As if that wasn’t helpful enough, thanks to their annual

Should you casually open the book and

blind tasting to ensure that their wines

glance through the pages, it would be

complement the menu perfectly, each

to have with your meal.

food

recipe suggests which wines are the best

Although the dishes are intricate, carefully thought out and incredibly purposeful, as a “non-chef� there is a sense that perhaps these beautifully arranged and delicious meals could, in fact, come out of my very own kitchen. A stunning book to add to your collection and challenge your skills.

Win 1 of 2 Terroir The cookbooks by Michael Broughton valued at R350.

To enter the competition visit www. ginjafood.com and answer the question.

To enter any of the GINJA Food competitions participants must be over the age of eighteen (18). South African residents only. Competitions close 5 August 2015. T's & C's apply. www. ginjafood.com

Extracted from Terroir by Michael Broughton (Struik Lifestyle).

115

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aggression, over-reaction and possibly even distancing

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During stress, serotonin levels drop, with one study reporting a 30% increase.

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improving sleep hygiene and eating a more balance diet will

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improve energy and blood sugar control. With more energy

helpful in managing tension and agitation.

and a well- nourished body, you will be more able to manage

St John’s Wort: Extensive research has shown that St John’s

life’s little knocks which may affect your mood.

wort may be effective in anxiety and nervousness.

There are also many nutrients that have been shown to be supportive of mood. These include: Vitamin B Complex: Various B vitamins play a major role in maintaining proper brain chemistry. Deficiencies in certain B vitamins are common in depression with B6 and folate being of particular note.

L- Theanine: Derived from Green Tea, L-Theanine appears to stimulate the production of alpha brain waves creating a state of deep relaxation and mental alertness similar to that achieved through meditation, promoting a relaxed, yet alert state of mind.

Omega 3: Omegas are vital for proper brain function and

116

Anchored in hope GINJA sits down with Savior Brand Co's Max Pienaar to discuss coffee, life and the passion behind the brand.

118

There is an anchor painted on the

“started on a soccer field” and sparked

wall, local art is on display and the

a purpose to go out and change

building shows signs of being through

the lives of orphans and those less

a rough time… it’s all quite fitting

fortunate. Being made aware that once

for what these walls hold. The souls

a child reaches the age of 18, they are

and people that are in this building

turned away from the orphanage and

have walked in broken and wounded,

made to survive on their own, many

mostly emotionally, and have managed

without the basic tools in life to do just

to patch themselves up and take a

that, so with that in mind Max set out

stand and exhibit themselves publicly.

to change their future as best he could.

You know straight away that there is

Using his passion and skills for leather-

something special about this place.

work, he has taken in, trained and motivated each person who has walked

Savior Brand, founded and run by

through his door.

Max Pienaar, is a hand-made leather workshop in Durban which has

Nurturing them and encouraging them

expanded into a coffee shop, and

to love themselves and therefore love

is built and run with purpose. It all

both those around them and what they

“ I still remember sometime in the early nineties when I had my first “real” cup of coffee, I was in a café in Dusseldorf on a cold winter’s morning and getting

this steaming bowl of cappuccino.

do. Whilst chatting to him one of his

" I have loved coffee my whole life, I

staff asks his opinion on an item that he

still remember sometime in the early

has been working on. Max turns around

nineties when I had my first “real” cup

and asks him how he feels about it. As

of coffee, I was in a café in Dusseldorf

he explains, if they are not proud of what

on a cold winter’s morning and getting

they have made then they are not proud

this steaming bowl of cappuccino. So I

of themselves, and that is not the purpose

have always had a real love and passion

of this. There are a lot of behind-the-

for coffee. " Max explains. Being a

scenes steps that need to take place

strong supporter of all things local, a lot

before such time as the person who walks

of the products used are sourced locally

through his door is able to contribute,

as much as possible and even a simple

earn with integrity and stand proud

cup of coffee holds the hopes and

amongst the community.

dreams of a soul that was once without a purpose.

Savior Coffee, which only recently opened its doors, has become a

So for more than a cup of coffee and a

place where local and international,

whole lot of passion, check out Savior

young and old alike, gather to meet.

Brand co www.saviorbrandco.co.za.

119

What's in

season In Autumn the shelves are still packed with great produce. Plan ahead and make fresh fruit or veg purees which are not as readily available as in the summer months. They can be easily added into smoothies, soups and also used to make your own ice-creams on the odd warmer days.

Fruit Apples, avocado, bananas, figs, grapes, gooseberries, guavas, lemons, mangoes, oranges,, paw paw, peaches, pears, plums, pomegranates, pineapples, quince, spanspek, tomatoes, watermelon, winter melons.

Vegetables Artichokes, avocados, beetroot, broccoli, brinjal, brussel sprouts, cabbage, carrots, cauliflower, celery, chives, courgettes, cucumber, garlic, green beans, horseradish, kale, leeks, lettuce, mielies, mushrooms, onion, parsley, peas, parsnips, potatoes, pumpkin, radishes, spinach, squash (gem), sweet peppers, sweet potatoes, turnips.

Herbs Basil, bay leaves, dill, fennel, marjoram, mint, oreganum, rosemary, thyme, sage.

Chef Jaco Myburgh, from Life Grand Cafe, answers some of our readers' kitchen queries.

I often run out of self-raising flour and I know it can be made without running to the shop. What are the correct measurements of baking powder etc to add to a quantity of flour? - Nicola Meyer To make your own self raising flour you will just mix 3/4 cup of flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Mix this well and it will do the same job.

Will you advise me of the best way of preparing and consuming oysters? Love them by looking but have some "fear" of them and my wife is NOT a fan of seafood!!

- Thabo Molemohi I would recommend fresh Lidrick oysters from Luderitz on the west coast. For "beginners" you can get champaigne oysters.

West coast oysters are better as the west coast water is cleaner and much colder giving you a fresher tasting oyster. "Champaigne"

Jaco Myburgh

refers to the smaller oysters and is easier for

ask a chef

food

“ Brewers yeast is not ideal for baking but still works and has a slight bitter taste. Baker's yeast can be used for brewing but won't first timers to swallow. Make sure it is not spawning

give you the desired "bitter" beer taste.

season, this causes a milky liquid on the oyster that

Can you please tell me the difference between the

does not taste nice.

various colour sachets of yeast and when to use each colour. - Julie Garcia

In many of your recipes it calls for 'double cream'.

Various suppliers will package with different colours.

What is the difference between this and normal

The two basics available in SA will be brewer's yeast

cream? I have looked for double cream in the

and baking yeast. It is two different strands of the

shops and can never find it. Is there perhaps a

same organism. Brewers yeast is not ideal for baking

substitute? - Susan

but still works and has a slight bitter taste. Baker's

Double cream has a higher fat content and is good

yeast can be used for brewing but won't give you the

for dipping and pouring. It doesn't whip as well as

desired "bitter" beer taste.

whipping cream as it will not go as fluffy. My favorite for strawberries and cream.

Do you have a question that

you have always wanted to ask a

How do you soften calamari / squid / octopus

chef? In every issue you can look

before preparing and how long do you cook them

forward to having your questions,

for ? - Brian Van Der Walt

flops and wives' tale mysteries,

Use a good small tube like Falklands calamari. If the

answered by a professional

quality is good and you don't over cook it you should

Chef. Send your question to

be fine. Try to serve it straight after preparing it as it

press@ginjamedia.com and you

goes rubbery when it stands.

could win if it is published.

123

Chef Jaco Myburgh shares some of his recipes.

Crème Brulee EASY | serves 2-4 Prep Time: 15 MINS Cooking Time: 60 MINS

Ingredients 426 ml Cream 100 ml Full fat milk 1 each Vanilla pod 5 each Egg yolks 50 g Castor Sugar Plating: 10 g Pineapple 20 g Sugar 30 g Berries 20 g Berry compote 10 g Mint sprig for garnish Small cubes of chocolate brownies (see brownie recipe online at www.ginjafood.com)

1. Warm the milk, sugar, cream and vanilla to just before boiling point. DO NOT boil it.

2. Whisk the eggs and add the warm milk mixture gradually in order to temper the eggs and bring up the temperature slowly.

3. Put the mixture through a sieve to remove all lumps and foam.

4. Bake at 120'C for 1 hour in a hot water

bath and refridgerate overnight.

124

GINGERBREAD

house

food

chicken pie EASY | serves 2-4 Prep Time: 60 MINS Cooking Time: 40 MINS

Ingredients

heat and set aside with the

7. Stir in the chopped parsley

chicken and mushrooms.

and pour the sauce over

5. Melt the butter in a

the chicken and mushroom

saucepan, stir in the flour and

mixture. Mix well, then spoon

cook for about three minutes,

into a pie dish and leave until

150 g button mushrooms

stirring constantly until it has

100 g chopped onion

formed a thick smooth paste

8. Roll out the pastry on a

(this is called a roux).

lightly floured surface until it is

10 g fresh crushed garlic

completely cool.

50 g butter

6. Mix the milk and stock

15 g cake flour - extra for

together in a jug, then add the

Brush the edges of the pie dish

dusting

nutmeg, white pepper and

with beaten egg, lay the pastry

300 ml milk

salt, to taste. Pour the liquid

on top, press down the edges

200 ml chicken stock

slowly into the flour mixture,

and trim. Brush the top of the

30 g chopped parsley

whisking all the time until

pie with beaten egg and cut

500 g short crust pastry

smooth. Simmer over a gentle

some leaf shapes out of the

5 g nutmeg

heat, stirring constantly, for

left-over pastry to decorate

1 egg

about five minutes or until the

the top of the pie. Bake for 20

sauce has thickened.

minutes or until golden brown.

1. Preheat the oven to 180째C. 2. Heat the oil in a frying pan,

the thickness of a pound coin.

add the chicken and fry until the chicken begins to turn white.

3. Add the mushrooms and continue to fry until the chicken is golden-brown.

4. Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 3 to 4 minutes or until softened. Remove from the

125

A plea for neli

126

Neli Mthembu is like any other exuberant, loving 5 year old little girl. Neli’s parents, Sipho and Hazel Mthembu were dealt a devastating blow on the 2nd of January 2014 when she was diagnosed with Acute Lymphoblastic Leukaemia (ALL). At first the doctors thought she had tonsillitis, she was then diagnosed with TB and had just started treatment when more blood tests were done. The results came back and confirmed Acute Lymphoblastic Leukaemia (ALL). Neli then started extensive Chemotherapy treatment. It was a difficult adjustment for Neli as she is naturally a very affectionate and loving little girl who adores physical contact, hugging and kissing everyone. She had to be taught that she couldn’t do this any longer due to the high risk of infection with potentially fatal results. This was very difficult for her and made her feel very isolated and alone without human contact. Although Neli is responding well to treatment at Capital Haematology Hospital and is currently in remission, unfortunately her doctor has confirmed that she will need to undergo a lifesaving bone marrow stem cell transplant.

Neither of Neli’s older sisters, Thenjiwe and Mandisi have positively matched as a potential donor for her, so she is looking for an unrelated match. The South African Bone Marrow Registry (SABMR) is currently being searched for a possible donor match.

Ethnicity plays a significant role when

searching for a match and The Sunflower Fund would like to encourage the community to come forward to become donors. You could be Neli's or another patients only chance of survival. A donor match can only be found within your own ethnic group and the chances of a match is 1 in 100 000. Finding a matching donor depends on tissue type and because people’s genetic makeup is so varied and their tissue types are inherited characteristics, the chance of finding a suitable match is challenging. In South Africa, with our ‘rainbow nation’ we have even more unique combinations of tissue types.

Sipho and Hazel want people to support The Sunflower Fund as they in turn are a support to the families experiencing these difficult times. Hazel would like the community to also consider donating blood at any South African National Blood Services (SANBS) clinic as blood is urgently needed for transfusions. They appeal to all to join the South African Bone Marrow Registry. By joining the SABMR you could assist patients like Neli and others like her. Don’t wait until it could affect one of your family members. Please join today, call The Sunflower Fund on 0800 12 10 82. All potential donors must be COMMITTED TO HELP ANYONE, be between 18-45 years of age, weigh over 50kgs with a BMI<40 and in general good health. Visit www.sunflowerfund.org.za for more information.

Should you wish to sponsor a Donor Drive or create awareness contact Mandy Bergsma, Donor Recruitment Specialist KZN, 031-266 1148, mandy@sunflowerfund.org.za SMS “Hope” to 40555 to make a R20 donation towards The Sunflower Fund.

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

128

I Heart Market

Irene Village Market

Knysna Oyster Festival

6 JUNE & 4 JULY, MOSES MABHIDA

8 & 29 JUNE, 4 & 25 JULY, JAN SMUTS

3 - 12 JULY, KNYSNA, GARDEN ROUTE,

STADIUM, KWA-ZULU NATAL

MUSEUM - IRENE, GAUTENG

WESTERN CAPE

Nestled under the iconic arches of

A rustic and enthralling market situated

There are few reasons why youâ&#x20AC;&#x2122;d travel

Moses Mabhida Stadium is where

in the picturesque and sprawling

more than two hours from Cape Town

youâ&#x20AC;&#x2122;ll find the I heart market on the

grounds of the Smuts House Museum.

to have a decadently good time; though,

first Saturday of the month. Crafters,

This is an expansive market, with

if there ever was one, the annual Pick n

creators, designers and artisans gather

three hundred stalls selling art, crafts,

Pay Knysna Oyster Festival would be it.

to sell their wares while friends and

antiques, furniture, plants, flowers and

Offering a smorgasbord of events and

family eat and drink delicious goods,

fresh produce dedicated to satisfy even

activities for foodies, families, athletes

and peruse the stalls. Visit iheartmarket.

the most hardy of connoisseurs. Visit

and everyone in between. Visit www.

blogspot.com for more info.

www.irenemarket.co.za for more info.

oysterfestival.co.za for more info.

Good Food & Wine Show

Franschhoek Bastille Festival

Soup Sip & Bread

23 - 26 JULY, THE DOME,

11 - 12 JULY, HUGUENOT MONUMENT,

6 - 7 JUNE, DURBANVILLE HILLS

JOHANNESBURG, GAUTENG

FRANSCHHOEK, WESTERN CAPE

WINE ESTATE - DURBANVILLE HILLS,

The show is more interactive than ever

Dust off your berets and dress up in

WESTERN CAPE

before – come and interact with local and

your finest red; white and blue for this

Food and wine enthusiasts can nose, sip

global foodie personalities showcasing

year’s Franschhoek Bastille Festival, a

and taste their way through the heart-

their culinary skills. Look out for some of

favourite amongst visitors far and wide.

warming offerings of wine farms on this

SA's finest talent in the Celebrity Chefs

Look forward to sipping, sampling and

verdant wine route. Discover the luscious,

Theatre. This is the recipe for all that’s

savouring Franschhoek’s superb wines

fruity merlots from the valley and why it’s

fabulous in the kitchen! Book today! Visit

with exquisite mountain backdrops.

one of the most food-loving, fun-loving,

www.goodfoodandwineshow.co.za for

Visit www.franschhoekbastille.co.za for

soup-loving red wines around. Email

more info.

more info.

kjackson@distell.co.za for more info.

Taste the Helderberg 2015

Winelands Chocolate Festival

Capital Craft Beer Festival 2015

11 JUNE, NH LORD CHARLES HOTEL,

25 - 26 JULY, LOURENSFORD ESTATE,

13 JUNE, VOORTREKKER MONUMENT,

SOMERSET WEST, WESTERN CAPE

SOMERSET WEST, WESTERN CAPE

PRETORIA, GAUTENG

The annual Taste the Helderberg is

For everyone who appreciates good

Combining the age-old tradition of

celebrated as one of the most popular

food, wine and chocolate - Vistiors to

drinking beer with listening to new and

social remedies for winter blues and

the festival can expect retail chocolate

exciting musical acts. We'll introduce you

offers a hub of Helderberg taste treasures

therapy, education and entertainment.

to a variety of local brews that are fast

under one roof. A delight for locavores

With chocolatiers, pastry and cake

becoming the tasty and trendy alternative

and lovers of the finer things in life with

designers, culinary schools, innovative

to commercial beers. The painstaking

a fusion of signature dishes, a good

gadgets and delicious ingredients. Visit

efforts taken to create these specialist

measure of fun and premium wines. Visit

www.winelandschocolatefestival.co.za

beers can be tasted with every sip. Visit

www.wineroute.co.za for more info.

for more info.

www.capitalcraft.co.za for more info.

129

Seared scallops with a crayfish

brandy cream and micro greens Ingredients

130

Scallops are a good source of magnesium and potassium, two nutrients that provide significant benefits for the cardiovascular system. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the "nut".

Sauce 230g unsalted butter 1 tablespoon chopped fresh garlic ½ onion, diced 1 cup SNOWFLAKE flour 1/2 bottle white wine (I used Porcupine Ridge Sauvignon Blanc) 8 cups heavy cream 4 cups crayfish stock (you can use seafood stock) 90ml brandy Hot sauce (Tabasco or alike) Salt and freshly ground pepper Crispy potato cubes 2 large, waxy potatoes 1 fresh rosemary sprigs coarse sea salt freshly ground black pepper freshly ground nutmeg olive oil Scallops: 1 tablespoon Willow Creek olive oil 1 teaspoon sea salt 6 scallops, Willow Creek Truffle oil, for drizzling

1. For the sauce: Add the butter to a small saucepan and heat on medium-

brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.

2. For the seared scallops: Heat a

non-stick pan over high heat. Add the oil.

Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side. In the same pan, pan fry chopped bacon or pancetta till crispy.

3. Micro Greens: Steam ½ cup of petit pois with torn mint leaves do not over steam. Select your favourite micro herbs.

4. For the crispy potato cubes: Preheat the oven to 200°C (~390°

Fahrenheit). Peel the potatoes. If they are very young and have a thin skin you can skip this step, just make sure to wash them properly. Cut into slices about as thick as a finger, then into sticks and cubes. Place on a baking sheet. Wash and pat dry the rosemary, then chop finely and scatter it over the potatoes. Drizzle with a generous amount of olive oil and season with coarse sea salt, black pepper and nutmeg. Use your hands to toss the potato cubes until evenly coated with oil, herbs and spices.

Bake on middle level for 30 to 40 minutes, until the potatoes are done and have gained a nice golden crust. To ensure even roasting, turn the potatoes every 10 minutes or so. Take out of the oven and plate.

high heat. Add the garlic and onions and

5. Plate your micro greens and cubed

sweat until light brown. Add the flour

potatoes down the centre of the plate.

and stir until mixed. Add the white wine

Warm the crayfish sauce and drizzle on

and mix with a whisk. Add the cream and

the plate. Land the scallops over the

lobster stock and bring to simmer for 5

vegies and drizzle with sauce, and with

minutes, stirring occasionally. Add the

truffle oil

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

guide For more information please go to www.wwfsassi.co.za or SMS the name of the fish to 079 499 8795, to find out if your fish is on the Green list.

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.

RED - DONâ&#x20AC;&#x2122;T BUY 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

Donâ&#x20AC;&#x2122;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

ginja CHEAT SHEET - part 6

132

charcoal dining

DINE OUT guide

culinary table

The GINJA Selection to dining out across South Africa.

DURBAN Beluga DBN Cuisine: Seafood, sushi and grill.

Ambience: Trendy, romantic, relaxed.

Tel No: 0315847430 Address: Shop G347, Gateway, Umhlanga Ridge, Durban

CAPE TOWN Beluga Cape Town Cuisine: Seafood, sushi and grill.

Ambience: Trendy, relaxed, New York loft style building Tel No: 0214182948 Address: The Foundry Building, 74 Pretswich Street, Green Point, Cape Town Charcoal Dining Cuisine: Mediterranean / Bistro / Tapas

134

Ambience: Cozy / Comfortable / Relaxed Dining / Romantic Tel No: 021 422 3232 Address: 50 New Church St, Gardens, Cape Town Sevruga Cuisine: Seafood, sushi and grill.

Ambience: Trendy, romantic, great views, sophisticated.

Tel No: 0214215134 Address: Shop 4, Quay 5, V&A Waterfront, Cape Town

JOHANNESBURG Beluga Waterfall Cuisine: Seafood, sushi and grill.

Ambience: Trendy, great for corporate functions, spacious.

Tel No: 0105968970 Address: Waterfall Corner Shopping Centre, corner of Woodmead and Maxwell Drive, Midrand, Johannesburg Culinary Table Cuisine: Garden-to-table, seasonal, honest fare Ambience: Urban-edge casual dining Bookings: www.culinartable.co.za 011 701 2200 Address: Culinary Equipment Company, Lanseria Centre, Pelindaba Road, Lanseria Medeo Restaurant Cuisine: Meditteranean Ambience: Elegant and romantic Tel No: 510-3000 Address: Palazzo hotel, Montecasino Boulevard, Fourways, Johannesburg

Brooklyn, Pretoria www.capeesh.co.za Cynthia’s Indigo Moon Restaurant Cuisine: Continental Ambience: Romantic Tel No: 0123468926/7 Address: 283 Dey Street, Nieu Muckleneuk/ Brooklyn, Pretoria

STELLENBOSCH 96 Winery Road Restaurant Cuisine: rustic, local cuisine “real food” Ambience: rustic / country Tel No: 021 842020 Address: Zandberg Farm, Winery Road, Stellenbosch

pretoria Capeesh Cuisine: Italian Ambience: OLD SCHOOL RUSTIC Tel No: 0123461932 Address: Shop 5b, Cherry Lane Centre, Corner Middel and Fehrsen streets.

ESCAPE TO CULINARY BLISS IN THE MAGALIESBURG COUNTRY SIDE

medeo

FINE DINING • ACCOMMODATION • SUNDAY LUNCH • CONFERENCING • PICNICS • HIGH TEAS

+27 11 728 1800 | info@budmarsh.co.za

www.budmarsh.co.za

Directory ALPINE VOLKSWAGEN PINETOWN www.volkswagen. alpinemotors.co.za AMC COOKWARE www.amcsa.co.za ARAMEX www.aramex.co.za BIBO www.bibo.co.za BIG GREEN EGG www.biggreenegg.co.za BISQUIT COGNAC www.bisquit.com/za BUDMARSH www.budmarsh.co.za CARNE SA carne-sa.com

ELBA SOUTH AFRICA www.totai.co.za ENDLESS HORIZONS www.endlesshorizons.co.za FITCH & LEEDES www.chillbev.co.za FRY'S FOOD GROUP www.frysfamily.co.za JACKIE CAMERON'S SCHOOL OF FOOD & WINE www.jackiecameron.co.za GATEWAY HEALTH www.gatewayhealth.co.za GASTRO FOODS www.gastrofoods.com GLAD www.glad.co.za

JOHANNESBURG O.R TAMBO AIRPORT www.intercontinental.com INTERNATIONAL HOTEL SCHOOL www.hotelschool.co.za KENWOOD SOUTH AFRICA www.kenwood.co.za KUVINGS JUICER www.kuvingsjuicer.co.za LE GAVROCHE www.le-gavroche.co.uk LG ELECTRONICS www.lge.com.za ILLY www.illy.co.za LAND ROVER BALLITO www.smdlandrover.co.za

www.feintech.co.za NUTRIBULLET www.nutribullet.co.za OLD MAIN BREWERY www.rdmitchells.co.za/ OldMainBrewery_9.ca PHILIPS www.philips.co.za ROBSON'S REAL BEER www.shongwenibrewery. co.za SAVIOR BRANDS CO www.saviorbrandsco.co.za

SOUTHERN SUN ELANGENI & MAHARANI www.tsogosunhotels.com

UNILEVER FOOD SOLUTIONS www.unileverfood solutions.co.za

STEAK HUNTER www.steakhunter.co.za

VITAWIZZ www.vitawizz.com

STRUIK LIFESTYLE www.randomstruik.co.za

WESTFALIA FRUIT www.westfaliafruit.co.za WILLOW CREEK OLIVE ESTATE www.willowcreek.co.za

DECOREX SA www.decorex.co.za

HSO - HOME SUPPLY ORGANISATION www.hso.co.za

LIV'IN www.livin.co.za

HULETTS SUGAR www.hulettssugar.co.za

MADE IN SPAIN www.madeinspain.co.za

THE DIRTY FORK KITCHEN STUDIO www.thedirtyforkstudio. com

INTERCONTINENTAL

MAGIMIX

THE STANDEAVEN

136

TINTSWALO WATERFALL www.tintswalo.com

TOTAI www.totai.co.za

HIRSCH'S www.hirschs.co.za

DURBANVILLE HILLS www.durbanvillehills.co.za

THE WOLFTRAP BOEKENHOUTSKLOOF www.boekenhoutskloof. co.za

SNOWFLAKE www.snowflake.co.za

CHECKERS www.checkers.co.za

DNA JUICER www.dnajuicer.co.za

THE TEST KITCHEN www.thetestkitchen.co.za

THREE SHIPS WHISKY www.threeshipswhisky. co.za

CHALMAR BEEF www.chalmarbeef.co.za

LIFE GRAND CAFE www.lifegrandcafe.com

THE SUNFLOWER FUND www.sunflowerfund.org.za

SHAVE PAINT & DéCOR www.shavepaints.co.za

GOOD FOOD AND WINE SHOW SA www.goodfoodand wineshow.co.za

LIEFMANS - BELGIAN BEER COMPANY www.belgianbeercompany. co.za

BREWERY www.thestandeaven brewery.co.za

WWF SASSI www.wwfsassi.co.za

Recipe index

A

E

Anglo Asian Salad 97

Earl Grey Smoked Pork Belly 57

B

Easy Whole Wheat (or Spelt) Bread 66

Basic Ice Cream 95

G

Beer Bread 105

Gluten-free Pasta 102

Benny's Basting Sauce 20

Gluten-free Perfect Pie Crust 100

Blueberry and White Chocolate Muffins 110

Gluten-free Pizza Crust 101

Bourbon Bread Pudding 105 Braai Bread 106

C

J Jacqui's Homemade Boerewors 18

Caramel Sour Cocktail 82

P

Chicken Pie 125

Pork Tenderloins with a Herb Crust with

Chocolate Brownie and Cheesecake

Fresh Baby Greens and a Red Wine Jus 06

Tart 109 Cookies & Cream Cocktail 82

R

Crab & Avocado Stacks with Roasted Red

Rum and Raisin Old Fashioned Cocktail 81

Pepper Sauce 34 Crème Brulee 124

D Drunken Braainofie Tart 93

S Seared Duck Breast & Foie Gras with Peking Sushi Ball, Cashew Butter, Kumquat Salsa & Mineola Glacage 30 Seared Scallops with a Crayfish Brandy Cream and Micro Greens 130 Sechuan Beef with Black Beans 50 Semlor Buns 40 Sesame & Soy Seared Tuna on a Thai Curry Risotto with Labna & a Melange of Beans 86 Smoked Sidecar Cocktail 83

T Three Ships Bourbon Cask Finish Whisky Cocktail 70 Twisted Champagne Cocktail 83

V

140

Vieux Carre Cocktail 81

Lifeâ&#x20AC;&#x2122;s sweeter with Huletts... a must for every masterpiece.

Sweet or savoury, big or small, indulgent or light â&#x20AC;&#x201C; Huletts has something special for your every creation, whether it is a generous amount of Huletts Castor Sugar in your Strawberry Pavlova, half a cup of Huletts Icing Sugar for your famous Lemoncello Macaroons or just a tablespoon of Huletts White Sugar to add a bit of je ne sais quoi to your Courgette and Chilli Loaf.

For endless possibilities with Huletts go to www.hulettssugar.co.za

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With Huletts, the possibilities are truly endless.

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