GINJA Food & Lifestyle Magazine Feb '14 by GINJA Food Media (Pty) Ltd

FEBRUARY 2014

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GI NJAIN f oTHE oTHE d mSKY agazi e VALENTINES BAKING •• DINNER VANCOUVERISLAND ISLAND • QUEEN TARTS VALENTINES BAKING DINNER IN SKY ••nVANCOUVER • QUEEN OF OF TARTS

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

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Contents COVER feature 28 Valentines Treats:

Bake your way into your loved ones heart

Food 10 Stellenbosch’s Culinary Kings:

Where to find the royal treatment

16 Dining with the Star:

Come Dine With Me SA’s winner shares secret to success

18 The Essence of Prana Lodge: The 5 Star Wellness Lifestyle

21 Sweet Litchi Love:

Flirting with Summer’s fruit

34 Sinful Delights:

Park Café serves up a treat

38 Crowning Glory:

Queen of Tarts dishes on latest cookbook

42 Spicing it up:

Natural herbs and spices offer a healthier alternative

44 Summer Loving:

Eikendaal Vineyards’ Sunset Socials won’t disappoint

62 The Sky’s the Limit:

Waterkloof Restaurant serves up a tantalising treat

Drinks 14 Brewing a Rhino Foundation:

Chipembere Blend gets Roasted for a cause

46 Walk Beside Me:

Stellenbosch’s Street Soirees Return

49 Baumont Wine Estate:

A small vineyard leaving a big impression

38 GI NJA f o o d m agazi n e

52 The perfect Couple:

Spier Wine Farm and Creative Block pair up for an exclusive taste sensation

58 Cheeky Monkey:

Triple Malt Scotch sets the pace

Travel Local

EDITOR JACQUI BROWN press@ginjamedia.com 071 612 0056

72 A Romantic Roadtrip:

PERSONAL ASSISTANT TO EDITOR HEATHER SKINNER admin@ginjamedia.com 074 898 9747

Travel Abroad

SUB-EDITOR SHERILEE MAASS sherilee@ginjamedia.com

The Garden Route is a gourmet paradise

78 Valentines on Vancouver: A romantic island getaway

junior chef 90 A regal Affair:

The King of fruits comes out to play

Giveaways 08 Subscribe and win:

Tsala Hunter Hotels is giving away a romantic weekend getaway to one LUCKY SUBSCRIBER valued at R22 200

27 Sweet Temptations:

Give into the temptation and stand a chance to win 1 of 12 hampers

37 Park Café:

MARKETING AND SALES MAGGI VAN RHYN maggi@ginjamedia.com 083 857 2731 SENIOR DESIGNER ROSE COLLINGWOOD design@ginjamedia.com CONTACT US 031 563 0054 WHERE TO FIND US Suite 1B, 2 and 3, The Town House, 39/41 Northumberland Place Durban North MAIL US P O Box 20111 Durban North, 4016 www.ginjafood.com

What better way to start the day than with a hamper worth R500?

38 Tina Bester, Queen of Tarts:

Show off your cooking skills and you could win 1 of 3 signed cookbooks

43 Natural Herbs and Spices:

Spice up your life with 1 of 12 hampers worth R500

SEE WHAT’S HAPPENING ONLINE!

56 Subscribe and win: Luxury 7 day getaway to Simola Hotel & Country Estate to one LUCKY SUBSCRIBER valued at R30 000 58 Monkey Shoulder:

SMS to win 1 of 3 triple malt scotch hampers

70 Waterkloof Valentines Dinner:

Win a 6 course Valentines Dinner by French Chef Grégory Czarnecki.

104 Kelly’s Revenge:

SCAN ME!

Turn up the heat with Kelly’s this Valentines and win 1 of 12 hampers www.facebook.com/ginjaFood

regulars 112 Dine out guide:

The Ginja selection to dining out in South Africa

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www.twitter.com/ginjaFood www.pinterest.com/ginjaFood

Mvelo Air

fewyears yearsback, back,aafriend friendofofmine mine few asked me to help her with her asked me to help her with her valentinefondue. fondue.Great Greatright? right? valentine Well that’s what I thought. Well that’s what I thought.

once Once she had mastered the fondue recipes, I lent her my fondue set, gave her some tips on a morrocan theme cosying up on the floor and of course a good bottle of wine.

EDITORS NOTES EDITORS NOTES FEB ISSUE Nº09 Nº09 FEB ISSUE

Later that evening Ange called me to ask what “oil” must she get to light it. I told her the name and where it’s normally found and wished her well. Around 10am I receive a phone call. Ange set up the lounge floor in candles and cushions, dressed in her gorgeous lingerie and waited with bated breath for her boyfriend. Did I mention she bought methylated spirits? Just as they were cuddling up, she decided to light the fondue….it exploded! Her lounge carpet set on fire the oil tipped out the pot and the chaos that followed would have put a Jeff Dunham show to shame! Standing in the garden in her knickers, her boyfriend putting out fires and rescuing what was left of her lounge lounge,she shecalled calledme. me. I Ihave haveyet to a more comical evening. yethave to have a more comical evening. So to save those hopeless romantics out there, this month GINJA has put together an amazing discovery of pure indulgent romance filled with hearts and flowers! Watch out Fifty shades, move over Twilight we have discovered our own spellbinding recipe for love! Yours in food, Forget love, i’d I’d rather fall in chocolate!

Jacqui Brown GI NJA f o o d m agazi n e

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ONE LUCKY SUBSCRIBER AND PARTNER STAND A CHANCE TO WIN A Tempting Tsala Valentines Treat 2 NIGHTS SPECIAL AT TSALA FOR R5 550 pps Luxury accommodation in a Luxury Treetop suite • Includes breakfast • Sparkling wine in your room on arrival • One private candlelit dinner for two at Zinzi Restaurant worth R400, excluding beverages and gratuity • Marshmallow and hot chocolate surprise each night • One Full body massage in your suite per person Romantic turndown on last night

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Subscribe to GINJA The Food Magazine for 12 editions and stand a chance to win. See subscription page for details Like the monumental ruins of an ancient central African

World. The views are breathtaking, whether from the exotic dining

civilisation, Tsala’s impressive stone-masonry entrance flanked

room, intimate glassed-in lounge, or large open decks high

by water features leads to a magnificent foyer supported by

above the forest floor. Tsala is a magical place, encircled by lush

Blackwood columns. The elaborate afro-baroque décor’s earthy

forests extending across rolling valleys, towards the distant hills.

colours, rich textures and handcrafted fittings are inspired by the

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diverse cultures of Africa, with the sophistication of the Western 8

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DAY INSP

IRES• PAT

-A-CAKE

, PAT-A-C

AKE • OLIV

E AWARD

S • LAB

PRODUC ABLE A SILVE E ON R PLATE

GROWN

MEAT •

JUNIOR

CHEF REC

IPES

CULINARY

KINGS

Stellenbosch reaffirmed its status as the ‘Gourmet Capital of South Africa’ by wiping the floor at the 2013 Eat Out DStv Food Network Restaurant Awards with no less than four winners amongst the enviable Top 10 eateries in the country.

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Chef John Shuttlewoth of the Rust en Vrede restaurant GI NJA f o o d m agazi n e

Stellenbosch reigns culinary king at 2013 Eat Out Top 10 Awards Showcasing its wealth of creative, culinary talent and top end gourmet distinction, the Stellenbosch Wine Route was deliciously represented in last year’s winning line-up with all four winners from various categories stemming from prominent wine estates.

outside Stellenbosch where fine dining comes with a yum factor and awe-inspiring views, came in at lucky number seven. The muchlauded chef Bertus Basson is at his best with bold, innovative dishes that put flavour first and he makes a high impact with techniques executed in an honest way.

and intricate combinations of elements and flavours, accompanied by superior service by sommelier Joakim Hansi Blackadder, earned the restaurant its sought-after position as well as the inaugural 2013 Eat Out Wine Service Award.

Camphors at Vergelegen:

Jordan Restaurant:

In addition, Towerbosch Restaurant at Knorhoek Estate, a hidden Stellenbosch Winelands gem at the foot of the Simonsberg, won Best Countrystyle Restaurant at the awards.

The signature restaurant at Vergelegen Estate – nestled on the outskirts of Somerset West but still part of the wine route – opened its doors in 2012 and less than a year later it clinched the number eight spot in this highly contested ‘foodie Oscars’. Headed up by chef PJ Vadas, the restaurant was lauded for its high quality food enjoyed in a polished yet casual setting.

Overture Restaurant:

No newcomer to the Top 10 hot list, Overture Restaurant styling on the prime Hidden Valley Estate

Opposite from left: Chef Bertus Basson of the Overture Restaurant; Chef John Shuttlewoth of the Rust en Vrede restaurant; Chef George Jardine of the Jordan Restaurant; Chef PJ Vadas of the Towerbosch Restaurant.

Where seasoned chef George Jardine and his acolytes cook up a storm in plain sight, scooped the sixth position. Twice the winner of the Eat Out Chef of the Year award (2006 and 2007), George continues to delight with food that is delicious to eat and gorgeous to look at without being prococious.

Rust en Vrede:

This year’s number three spot belongs to the stylish Rust en Vrede situated on the starlit Annandale strip. Chef John Shuttleworth’s graceful food

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Towerbosch Restaurant:

“Our winning foursome highlights the growing trend of good quality restaurants opening their doors at wine estates to offer a complete wine and dine experience. We applaud our chefs and their restaurants as they continue to push the culinary boundaries through innovation,” shares Annareth Bolton, CEO of the Stellenbosch Wine Route. G

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Roasted for a Cause 14

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Mastertons Coffee and Tea Specialists teams up with the Chipembere Rhino Foundation! Having recently spent some time out on a few of the incredible game reserves that we have here in South Africa, we were fortunate enough to have met some of the people selflessly involved in Rhino conservation through the Chipembere Rhino Foundation, and learnt about their everyday struggle protecting our Rhino and ensuring a safe and sustainable future for them. We’re all aware of the dire situation our Rhino population faces, with over 620 Rhino lost so far to poaching within South Africa this year alone! As with most non-profit charitable organisations, funding is the common stumbling block, so we put our heads together and realised that we were in a position to help raise this much needed funding and also create awareness about Rhino conservation, the Chipembere Rhino Foundation and the remarkable work that they do.

As a family run Speciality Coffee Roastery, we decided that the best way for us to make a meaningful and sustainable contribution was to create a new coffee blend, with a portion of the proceeds going to Rhino conservation through the Chipembere Rhino Foundation. And so “Chipembere Blend” was born! Roasted for a Cause!

this necessary practice, and witnessing

A blend of medium and dark roast All African Arabica Coffees, Chipembere Blend is now available from our roastery and on the shelves of our stockists. For every 250g bag sold, we’ll donate R5 to the Chipembere Rhino Foundation, who will use this funding for anti-poaching efforts, Rhino monitoring and collaring and veterinary procedures to name but a few.

registered Non-Profit and Public Benefit

We were privileged to have recently been invited out on a Rhino collaring exercise with Brent Cook of the Chipembere Rhino Foundation, internationally acclaimed wildlife vet and Rhino Champion Dr. William Fowlds and their respective teams. What an incredible experience it was! Being able to see first-hand all the hard work and care that goes into GI NJA f o o d m agazi n e

the passion and enthusiasm of all those involved was truly humbling. And to top it all off, we finished the day on a hilltop overlooking the African bushveld with a hot and much needed cup of Chipembere Blend! The Chipembere Rhino Foundation is a Organisation lead by a dedicated team of conservation specialists committed to assisting in the protection and conservation of Africa’s rhino, and who through donations have provided equipment and technology to safeguard the future of this iconic flagship species. More information about them can be found on their website www.chipembere. org and Facebook page www.facebook. com/Chipembererhinofoundation, where their contact details are also available, so please contact them directly should you feel that you or your company would like to get involved! You can also visit www. facebook.com/mastertonscoffee for regular updates on how we’re assisting the fight against Rhino poaching. 15

SALT

OF THE

EARTH

A look at Hillcrest resident, Marco Minietti, winner of an episode of Come Dine With Me SA. words: Jacqui Brown 16

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The competition was not without its difficulties, having to spend time away from Siobhan and their two sons proved to be more trying than feeding the other contestants. Life after the competition has given Marco a new found sense of culinary adventure. His latest accomplishment, decadent chocolate coated tuxedo strawberries. By all means this is conviviality and joy. And slowness of course. Enjoying a meal with friends and family is the main ingredient for his recipe of success. G

ertainly Italian food and culture go hand in hand, some may say there is no difference. For Italians food is not merely a means for survival. Food defines them. It belongs to their history and culture as much as Raffaello and Leonardo da Vinci do. In the search to find South Africa’s ultimate dinner party host, Come Dine with Me South Africa were blown away with South Africa’s own Italian family man and business owner. The Hillcrest resident, Marco Minietti, pulled out all the stops in episode three to wow his guests with his culinary skills specially crafted after years in the kitchen with his family and very talented wife. Marco describes his love for his family and food being harvested through the years of many family gatherings, mushroom hunts and Sunday lunches, epitomising his true Italian descent. To seal the deal his lovely wife, Siobhan, has always been the Chef in their home. Her culinary expertise fine-tuned after years’ experience in the industry. “..she was my guide and my muse during the trials prior to the show,” said Marco.

MAIN

MAMAS MEDITERANIAN MUSSEL POTS WITH BRUSCHETTA: • 1 Onion-Finely chopped • 1 Chicken stock cube • 1 Shot of Klippies • 2 tsp tomato paste • 1 tsp chilli sauce • 2 tsp maizena blended in half cup of milk • 2 500ml cream/full cream milk • 1 Packet mussels (Half shelled) • Tomato sauce

1. Gently fry very fine onion in garlic butter till golden and soft. 2. Add half chicken stock cube and mix in well. 3. Add a splash of Klipdrift Brandy and burn off alcohol. 4. Add 2 tsp of Italian tomato paste and keep stirring it in. 5. Add tsp homemade chilli sauce. 6. In a cup, blend 1 or 2 tsp of maizena with half cup of milk. Add this to the pan and stir well. Keep adding and stirring so no lumps are formed. It will now be very thick. You can now thin it down with full cream milk or cream as you wish. 7. Add tomato sauce to taste. 8. Add Packet of half shelled mussels and simmer for 10 mins. GI NJA f o o d m agazi n e

FOR THE BRUSCHETTA • 500g Flour • 300ml Water • 2 teaspoons salt • 1 x packet yeast

1. Mix all ingredients well and form a dough 2. Leave the dough to rise for 3 hours 3. Knead dough and form a bread roll shape 4. Bake for 30mins at 200ºC. Cut and serve!

DESSERT

LEMON CHEESE CAKE WITH DIPPED STRAWBERRY SKEWER • 1 Packet Tennis Biscuits • 2 Tbsp of butter (Melted) • 1 Tin of Condensed milk • 1 Tub Smooth Full cream cottage cheese • 4 Lemons • 1 tsp Vanilla essence

1. Rub dish base lightly with butter to coat 2. Crush packet of Tennis biscuits 3. Add melted butter to tennis biscuits and line the base of the dish with biscuits 4. Beat together condensed milk, cottage cheese, juice from lemons and vanilla essence 5. Add mixture on top of biscuit base and put in fridge to set

FOR THE STRAWBERRY SKEWER:

Dip strawberries in melted white chocolate and decorate with thin strips of milk chocolate.

Green k c a l b w e n e h is t It’s what people are talking about, shopping for and, of course, growing - organic produce is the way to go and although it’s trendy, it’s by no means a fad; it’s a lifestyle. As health and wellbeing are the essence at Prana Lodge Private Beach Estate and Spa, this five-star Wild Coast haven has recently added to its wellness offering by introducing a flourishing herb garden on its premises.

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ith a background in health and a fascination with alternative and natural healing, owner Gail

Davidson decided to put her passion for gardening and beautiful plants into practice at Prana Lodge. She believes that the secret to the success of their herb garden lies in the preparation of the beds and soil. She follows the organic philosophy and the companion planting method. Furthermore, the lodge grows and makes their own composts and fertilisers so as to eliminate harmful sprays, dangerous poisons and chemical fertilisers. Caring for the garden includes correct watering – the lodge makes use of collected rain water and two small dams for irrigation – and a regular feeding routine, which involves natural and organic plant food concentrates. The plants are also regularly cut back, particularly when flowers and seeds appear. Certain herbs act as natural repellents due to their particular

dishes are Chef Jaycee Ferreira, Chef Janine Els and

informed about the dining philosophy during their

scents. Other than these herbs, the lodge makes use of

Chef Nico Myendeki, as well as the most recent set

orientation and are introduced to the chefs, further

natural, home-made insecticides to protect the plants.

of green fingers to have joined the Prana Lodge team

adding a unique angle to the Prana Lodge experience.

– Chef Morne Posthumus, born and bred in East The garden is rich in lavender, pelargonium and

London.

Typical dishes that guests can look forward to include an array of assorted Asian dim sum, two way duck

lemongrass that are grown and used throughout the lodge and wellness spa. Carrying the nutritious

Before he joined Prana Lodge in June 2013, Morne

with raw herb salad and teriyaki glaze, grilled line fish

benefits of fresh ingredients through to the kitchen,

gained experience in the kitchen at Two Dogs Bistro.

from a sustainable fish supplier, lime and peanut soy

virtually all of the herbs and vegetables grown are

His learning now continues under the guidance of

butter; and on the sweeter side of things, homemade

used in the dishes prepared by the Prana Lodge chefs.

Jaycee, who, as described by Morne, possesses amazing

sorbets and ice-creams paired with delicate dessert

These ingredients include a wide selection of herbs

flair and creativity.

pastries, jellies, foams and fruit. Although diet cuisine per se is not served, the lodge focuses on serving well-

and green vegetables such as spinach, lettuce, rocket, basil, mustard, coriander, beetroots, bay leaf, rosemary

Morne has brought further passion, energy and a

balanced dishes as it places an emphasis on healthy

as well as several varieties of parsley, mint, lemon

love for food to the team as he lives out his dream

living with balance in one’s life and in one’s diet.

balm, lemon verbena, thyme, tarragon, origanum, dill,

of working at a five-star lodge. His keen interest

horseradish, celery, beans, peas and baby marrows.

in growing organic herbs and vegetables fits the

Expanding on it’s wellbeing component, Prana Lodge

Aloe Vera, garlic and ginger are also grown together

profile perfectly and his vested desire to grow as

plans to extend the herb garden, to build a Zen garden,

with roses, calendulas, nasturtiums and violets.

an exceptional chef is clearly revealed through the

as well as a labyrinth and a walking and exercise

creative culinary delights that he pieces together with

pathway through their gardens and forest, providing

All of the Prana Lodge chefs love taking walks through

enthusiasm. Morne describes his own style as the

guests with all-round benefits from nature itself.

the garden several times during the day to pick fresh

deconstruction of dishes with fresh, bold flavours.The

ingredients for their incredible dishes which are

use of organic products in dishes, together with that

For more information, contact Prana Lodge Private

defined by a generous inclusion of raw ingredients that

of coconut oil with its wonderful health benefits and

Beach Estate and Spa on +27 43 704 5100 or info@

exude Asian flavours balanced with French flair. The

the fact that portions are smaller and well-balanced is

pranalodge.co.za. Alternatively, visit www.pranalodge.

masters behind these unique and absolutely delightful

what sets dining at Prana Lodge apart. Guests are also GI NJA f o o d m agazi n e

co.za. G

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

031 563 0054 | www.ginjafood.com

The handles of these kitchen knives are made from a blend of linen and resin, known as Micarta, and the blade of the knife continues in Damascus steel to the end of the handle. The blades contain a mixture of steel and other elements including carbon which maintain the sharpness of the blade. Preferably use a sharpening steel before and after use to keep your Itamae knife in perfect condition.

litchi cha cha swing into summer with

natureâ&#x20AC;&#x2122;s sweet sensation

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Summer Sunshine isn’t the only warm welcome of the new season – it also brings the sweet juiciness of nature’s own love food, the luscious litchi.

can do the litchi cha cha from late

Guangdong to the Imperial Palace

October right through to March.

in order to satisfy her desire. It’s no

But if you think six months of litchi

wonder that the name litchi or lychee

love is a long time, imagine the

is translated from Chinese as a ‘gift

lucky Chinese who were the first to

for a joyful life’ because beneath that

discover the joys of the litchi fruit as

rosy coat is a flavourful offering.

a natural aphrodisiac and a symbol

Nothing says ‘hello summer’ like the

of romance and joy over 4000 years

Litchis on their own are enough to get

pop of their pinky-red skin, the burst

ago. In fact, history has it that in

into the swing of summer, but they also

of fragrant flavour and their succulent

the first century, these heart-shaped

add a special something to a vast

sweet pulp – and they’re not even

fruits were so favoured by Emperor

range of sweet and savoury dishes

naughty! Naturally fat-free and

Li Longji’s favourite concubine,

from soups and salads to curries and

packed with essential Vitamin C, these

Yang Yuhuan, that fast horses were

cakes. They’ve starred on the menus

home-grown fruits have an extended

required to courier them across the

of some of the world’s top restaurants

growing season so your taste buds

1000km journey from the rainforests in

including Heston Blumenthal’s famed

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Fat Duck and Jean-Georges in New York but this versatile ingredient is just as comfortable wearing a Michelin hat or a home chef’s apron, so why not try cooking with them in your kitchen? For an oh-so-simple and seductive starter, try litchi and prosciutto salad with watercress, parmesan shavings and pomegranate reduction followed by healthy, hip and happening mains of char-grilled salmon with litchi and cucumber salad. And for the finale, litchi Eton mess or litchi, vanilla bean and yoghurt icy pops make a sweet summer treat for the whole family. With the litchi season upon us, there’s every reason to enjoy the sweet juiciness of these ‘gifts for a joyful life’ – on their own or in your culinary creations. Share the love, and let your taste buds swing into summer with the litchi cha cha. G

litchi, balsamic reduction

& gorgonzola cheese platter 12 peeled, pitted litchis 125 g Gorgonzola cheese 24 Crackers (assorted) Balsamic reduction

Preparation: 1. Arrange litchis, cheese and crackers on a platter or individual plates. 2. Drizzle the litchis with the balsamic reduction and serve.

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litchi & prosciutto salad

with watercress, parmesan shavings & pomegranate reduction

• 200 g Prosciutto / Black Forest Ham • 24 peeled, pitted litchis • 30 g Watercress (or rocket) • Parmesan shavings • Pomegranate reduction Preparation: 1. Arrange the Prosciutto, litchis, and watercress on plates. 2. Scatter with parmesan shavings and drizzle with pomegranate reduction. Serve with crusty bread.

litchi, vanilla bean

& yoghurt ice

• 500 ml vanilla yoghurt • 20 peeled, pitted litchis • 125 ml litchi juice • 1 teaspoon vanilla bean paste Preparation: 1. Whiz all the ingredients in a liquidiser until smooth. 2. Pour into moulds and freeze for 6 hours. Serve immediately.

litchi, & gammon wok fry

with asian greens

• 20 peeled, pitted litchis • 400 g gammon steaks cut into strips • 30 ml oil • 15 ml sesame oil • 30 ml soya sauce • 1 red chilli, chopped • 15 ml sesame seeds • Sprinkle of coriander • To serve - Asian greens

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Preparation: 1. Heat the oil in a wok or frying pan and flash fry the gammon strips with the soya sauce, chilli and sesame seeds. 2. Add litchis to the meat and toss well to coat in the sauce. 3. Serve immediately with Asian greens or stir fried veggies.

litchi, eton mess

• 24 peeled, pitted litchis • 1 cup crème fraiche • 1 cup Greek yoghurt • 8 mini meringues • 2 granadillas to garnish. Preparation: 1. Whisk the crème fraiche and yoghurt together. 2. Arrange litchis in the bottom of ramekins, top with the yoghurt mixture and sprinkle with crushed meringue and passion fruit pulp. 3. Serve well chilled with extra meringues.

char-grilled salmon with

litchi & cucumber salad

• 4 x 150 g salmon fillets • 20 peeled, pitted litchis • 6 radishes, sliced • 4 small Israeli cucumbers, sliced • 4 Spring onions, sliced • 4 sprigs coriander • Lemon or lime wedges Preparation: 1. Grill the salmon until done to your liking. 2. To make the salad combine all the ingredients and arrange on plates, top with grilled salmon. 3. Serve with lemon wedges.

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A cold Cape wintry day with no sweets in the house started

“We decided early on to not compromise when it came to good

a revolution in the Labuschagne household. Anita and her daughters,

quality ingredients,” she shares. “We use only such products as top

Rosette and Susan, were craving a sweet little something but rain kept

quality Belgium chocolate that is imported for us by Koco Trading, and

them indoors. “I remembered that I had one of my grandma’s recipes

real cream and butter.” In the kitchen you’ll find Chef CR Reyneke,

for old fashioned tameletjie somewhere,” says Anita. “However, it

Anita’s future son in law who, together with her daughter Rosetta,

flopped a bit and after adding more and more ingredients to save it,

experiments with new flavours and products.

we had quite a batch of sweetness – enough to still our cravings and to take to work on Monday.

“Do things right from the start – from VAT registration to health certificates – but be conservative when it comes to expenses. Forget

Anita was part of the rat race in a high-powered IT career but when

initially about fancy secretaries and offices – success depends on hard

family, friends and colleagues requested more and more of her

work and a hands-on approach.”

toffees, and when her mind was more on toffees than on computers, she knew it was time to make a brave move. The first packaged toffee was sold at a farm market in Somerset West in August of 2010 and following on their first R1700 income there was literally no looking back. Within two years Sweet Temptations Toffees was all the rage and won the coveted 2012 DSTV Food Network / Eat-In Award for the Best Small Confectionary Producer. Another year down the line saw them winning the SMME award for the Best New Business in Africa from the Africagrowth Institute. A contract to export toffees to Britain, Poland and Germany is the most recent feather in their cap.

Give in to the temptation! www.sweettemptations.co.za GI NJA f o o d m agazi n e

S EET TEMPW GI TATIONS WIN 1 VEAWA o Y! Valenti f 12 Sweet Te

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baking Sweet and delicious valentines recipes. Bake to impress your loved one.

decadent cupcakes 28

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Few things say ‘I love you’ like freshly baked treats - win over your sweetheart with our romantic cupcakes, biscuits & macaroons. decadent cupcakes

• 1⁄2 cup (1 stick or 115g) unsalted butter • 1⁄4 cup (57g) semi-sweet baking chocolate • 1⁄2 cup (64g) unsweetened cocoa powder (not Dutch processed) • 3⁄4 cup (95g) all-purpose flour • 1⁄2 tsp baking soda • 3⁄4 tsp baking powder • 1⁄4 tsp salt • 2 large eggs, at room temperature • 1⁄2 cup (100g) granulated sugar • 1⁄4 cup (50g) light brown sugar • 1 tsp vanilla extract • 1⁄2 cup (120ml) buttermilk DARK CHOCOLATE FROSTING: • 2 3⁄4 cup (270g) confectioners’ sugar • 2⁄3 cup (80g) unsweetened cocoa powder • 6 Tablespoons (90g) unsalted butter, softened to room temperature • 6 Tablespoons (95ml) heavy cream • 1 teaspoon vanilla extract • crystallised rose buds, pink sugar flakes and pink sugar balls for decoration DIRECTIONS: 1. For the cupcakes: Preheat the oven to 180ºC degrees. Line a 12-cup cupcake/ muffin pan with cupcake liners. Set aside.

2. Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool. 3. In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not overmix. The batter will be very thick like pudding. 4. Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. 5. For the frosting: Sift together the confectioners’ sugar and cocoa powder to ensure there are no lumps. Set aside. With a handheld or stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/ cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. 6. Frost cooled cupcakes and top with sugar frosted rose buds, sugar flakes and sugar balls. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator, if desired, for up to 1 week.

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sea salt

chocolate snaps

• 100g dark chocolate • a good handful of pistachio nuts, shelled, and chopped • 2 handfuls of flaked almonds • a big pinch of sugar • flaked sea salt • crystallised roses, crushed 1. Preheat the oven to 180ºC. Line a baking tray with greaseproof paper. 2. Break up the chocolate and melt in a bowl over simmering water. Best left alone without stirring. When the chocolate is half-melted turn the heat off and nudge the solid parts into the melted parts, finishing it off using the residual heat. 3. Spread the flaked almonds out on a baking tray, and toast in the oven for two minutes. Remove the almonds from the oven, sprinkle some sugar over and return to the oven for a further minute. 4. When the chocolate is melted spoon little disc shapes onto the lined tray. While the chocolate is still warm, quickly scatter the almonds and pistachios over the discs. Sprinkle a little sea salt and maybe some crushed crystallised roses for colour. 5. Chill the tray in the fridge for 15-20 minutes, softly pry your snaps away from the paper and serve.

cinnamon buns 30

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cinnamon buns FOR THE DOUGH: • 10g pack yeast • 1⁄2 cup warm water • 1⁄2 cup scalded milk • 1⁄4 cup sugar • 1⁄3 cup butter, melted • 1 tsp salt • 1 egg • 3 1⁄2 to 4 cups all-purpose flour

FOR THE FILLING: • 1⁄2 cup soft butter, plus more for the pan • 1⁄2 cup cinnamon syrup, plus extra. If you don’t have the syrup, you can use ¾ cup sugar and 2 Tbsp ground cinnamon. • 3⁄4 cup raisins, walnuts or pecans, optional FOR THE GLAZE: • 4 Tbsp butter • 2 cups icing sugar • 1 tsp vanilla extract • 3 to 6 Tbsp hot water DIRECTIONS: 1. In a small bowl, dissolve the yeast in warm water and set aside. In a large bowl mix the milk, sugar, melted butter, salt and egg. 2. Add 2 cups of flour and mix until smooth. Add the yeast mixture. Mix in the remaining flour until the dough is easy to handle. Knead the dough on a lightly floured surface for 5 to 10 minutes. Place in a well-greased bowl, cover and allow to rise until double in size, usually for about an hour to an hour and a half. 3. Then heat the oven to 180°C. 4. Once doubled in size, punch down the dough. Roll out on a floured surface into a 40cm by 22cm rectangle. Spread softened butter all over the dough. Top with cinnamon syrup.

midnight macaroons 5. Sprinkle with walnuts, pecans or raisins, if desired. Begin at the 40cm side and roll up the dough. Pinch the edges together to seal. Cut into slices. 6. Coat the bottom of a baking pan with butter. Place the cinnamon roll slices close together in the pan and let them rise until the dough has doubled again, this will take about 45 minutes. 7. Bake for about 30 minutes or until nicely browned. Remove from the oven and brush with extra cinnamon syrup to add an extra

midnight macaroons FOR THE MACAROONS: • 125g ground almonds • 200g icing sugar • 3 free-range egg whites • 2 Tbsp caster sugar • ½ tsp cream of tartar • pinch of purple powdered food colouring FOR THE CHOCOLATE FILLING: • 200g dark chocolate, chopped • 200ml double cream • 1 tsp brandy • 15g unsalted butter

glow. 8. Meanwhile, mix butter, icing sugar and vanilla together. Add 1 tablespoon of hot water at a time until the glaze reaches the desired consistency. Spread over slightly cooled rolls and enjoy.

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DIRECTIONS: 1. Blend the ground almonds and icing sugar in a food processor until well combined. Set aside. 2. Using an electric whisk, slowly whisk the 31

bundt cake

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egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens. 3. Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam. 4. Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch). 5. Preheat the oven to 160ºC Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely. 6. For the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely. 7. Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.

bundt cake

• 375g plain flour • 1⁄2 teaspoon baking powder • 1⁄2 teaspoon salt • 60g unsweetened cocoa powder • 225g butter, softened • 110g margarine • 600g castor sugar • 1 teaspoon vanilla extract • 5 eggs • 250ml milk • red sugar hearts and icing sugar for decoration DIRECTIONS: 1. Preheat the oven to 170ºC. Grease and flour a 25cm Bundt cake tin. Sift flour, baking powder, salt and cocoa. Set aside. 2. In a large bowl, cream butter, margarine, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix 3. Pour into prepared Bundt tin. Bake in the preheated oven for 70 minutes or until a skewer inserted into cake comes out clean. Let cool for 10 minutes in the tin, then turn out onto a wire rack and cool completely. Sprinkle with icing sugar and sugar hearts. GI NJA f o o d m agazi n e

coffee rum truffles • 450g good quality dark chocolate • 3 tsp unsalted butter, thinly sliced • 2 large egg yolks • 1 1/2 tablespoons brewed espresso • 1 Tbsp dark rum

DIRECTIONS: 1. Melt 1⁄2 of the chocolate in a double boiler over simmering water. Off the heat, whisk in the butter, then the egg yolks, espresso and rum; refrigerate until firm, about 1 hour. 2. Line a baking sheet with wax paper. Roll rounded teaspoons of the chocolate mixture into balls; place them on the baking sheet. Refrigerate for 1 hour. 3. Melt the remaining chocolate in the double boiler. Remove from the heat and let cool, about 10 minutes. Using a skewer, spear each truffle, dip it in the chocolate and return it to the baking sheet. Refrigerate until ready to serve.

PARK CAFÉ: SOON-TO-BE FAVOURITE Every suburb has one. A lovely little cafe that you like to call your favourite. The gem of a restaurant that’s tucked away enough for it to be quiet, yet vibey, at the same time. Somewhere that you’d be happy to head to at anytime of the day, during the busy work week or over a lazy weekend. In Parkwood, that place is Park Cafe. Run by sisters, Vicky Ross and Lexi Reckling, they serve up everything from breakfast to lunch and sweet treats; even take-home meals for your cheat-a-little dinner parties.

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t’s simple really; the reason why it’s become such a hotspot is because all the food is freshly prepared, using the best ingredients. For breakfast, choose from favourites such as creamy jungle oats with fresh fruit and nuts, an array of egg-filled dishes for those who prefer not to change things up too much or a stack of crumpets or French toast (with got-to-have-it gourmet additions) for a real

Caprese, hot smoked salmon (two ways); or classic chicken mayo. There are also pastas or platters, but you won’t be able to say no to our delicious homemade beef burger.

spoil.

from the magnificent Belle Epoque coffee machine. Or keep it simple when it comes to cakes: chocolate, carrot or Red Velvet. Whether you’re dashing in for a meeting (we have WiFi too) or spending some muchneeded time out over the weekends, Park Café won’t disappoint – we promise. G

For lunch, take your pick from more-ish Norwegian salmon fishcakes with avo salsa, chicken pie and salad, or Croque Monsieur. You might prefer a scrummy salad or open sandwich: think haloumi, rocket and avo;

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For something slightly more sinful, try the cheesecake with chocolate ganache, Rocky Road treats, cupcakes or lemon and almond cake – all with your daily fix, of course – this time with coffee served straight

PARK CAFÉ G IVEAW WIN o A ne of 6 Park C Y! to th afé

e value hampe o r TO WI N SMS f R500 each. s ‘@Park + your CafeJo name to zi’ 26 Feb ‘45901’ by ruary. T’s and C’s apply S R1.50 MS’s c . Free harged SMS’s at do not apply.

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Although Tina initially built her career in magazines as a designer and stylist, her interest in food started as a student, while waitressing at Jonkerhuis at Groot Constantia. Here her love of ‘soul food’ began. After thirteen years, she decided it was time to change from graphic design to cake design, when she came across the a building in Observatory, where her vintage-inspired ‘Queen of Tarts’ cafe and eatery has resided for the past 8 years. With no formal training, Tina draws on her creativity when it comes to cooking, baking and designing cakes. She draws inspiration for beautiful seasonal fresh fruits, vegetable and colours play a huge part in cake design. Tina says: ‘the taste is as Tina Bester, Cape Town’s very own Queen of Tarts opened her delightful hideaway shop in Lower Main Road in Observatory in 2006. It has been an enormous success and her repertoire of culinary delights ranges from scrumptious catering through to cakes of all kinds to moreish tasty tarts – Balsamic onion and olive; potato, pecorino and bacon; and pear frangipane tart to

important as the look of a dish, tart or cake’. The Queen of Tarts shares her sweet and savory tarts at a number of food markets and shows. Although she has had tremendous success with her café; her catering and her books, she still feels that these markets and events play a very important part in her business. G

mention a few. Although the business started off really small it has grown from a mere 2 employees to 12 in the last 8 years, branching into many markets, events, wedding and birthdays. She has written 6 best-selling cookbooks; “Bake”, “Comfort”, “Fun in the Kitchen”, “Celebrate”, “Jampacked” and the 6th one, “Tarts” has just been released. ‘Tarts’ is filled with scrumptious seasonal sweet and savoury tarts for all occasions and taste buds.

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Vanilla cupcakes with raspberry curd and Italian meringue frosting Cupcakes 250g self-raising flour 250g castor sugar 160ml Bulgarian yoghurt 160ml sunflower oil 3 eggs Raspberry curd 300g raspberries 1 1⁄4 cups sugar 4 large eggs 110g butter 60ml fresh lemon juice Pinch of salt Italian meringue frosting 2 egg whites 170g castor sugar 2 tablespoons liquid glucose 60ml water Pinch of cream of tartar 2 drops pink gel colouring Filling 500ml crème fraiche 60ml castor sugar 125g Fresh raspberries Icing sugar for dusting 1. For the curd, whisk all ingredients in the top of a double boiler and cook until the mixture coats the back of a wooden spoon. Strain the mixture and refrigerate until cold and thick. 2. Preheat the oven to 180ºC. 3. Combine all the cupcake ingredients in a mixing bowl and blend well. 4. Spoon the mixture into small cups and bake for 20 minutes, rotating the tins half way through the cooking time. Allow the cupcakes to cool. 5. Beat the crème fraiche with the castor sugar. 6. For the frosting, place all the ingredients in the top of a double boiler and beat the frosting until it is stiff and holds its shape. 7. To assemble the cupcakes, scoop out the middle of the cupcakes and fill with the creme fraiche mixture, top with the curd and a few fresh raspberries. Place a dollop of the pink frosting on top of the curd.

Chocolate brownie cheesecake

Chocolate ganache and strawberry tarts

Chocolate Pastry 110g butter 100g sugar 1 egg 1 egg yolk 225g flour 25g cocoa Brownie 350g castor sugar 150g butter, melted 4 large eggs 100g flour 70g cocoa powder ½ teaspoon salt 1 ⁄8 teaspoon baking powder 1⁄8 teaspoon bicarbonate of soda Cheesecake 90g castor sugar 450g cream cheese 1 teaspoon vanilla essence 1 large egg Extra cocoa for serving

Chocolate Pastry 110g butter 100g sugar 1 egg 1 egg yolk 225g flour 25g cocoa Ganache 450g dark chocolate 125ml fresh cream

1. Preheat the oven to 180’C. 2. For the pastry, combine the butter and sugar in a blender and while the motor is still running, add the whole egg and the yolk. Add the flour and cocoa and blend into a dough. Press the pastry into a heart shaped tart tin and bake it blind for 10 minutes 3. For the brownie, combine the sugar and the melted butter in a bowl and mix thoroughly with a whisk. Add the eggs and mix well. Fold in the dry ingredients and mix to a smooth batter. Set the mixture aside. 4. For the cheesecake, beat together the castor sugar and cream cheese with an electric beater until very smooth and light. Add the vanilla and the egg and mix until smooth. 5. Pour the brownie batter into the prepared cake tin reserving half a cup for marbling the top. 6. Pour the cheesecake batter into the centre of the brownie batter, keeping it away from the sides. With a teaspoon, carefully spoon the rest of the brownie batter around the top of the tart. 7. Run a butter knife through the pools of brownie batter for a marbled effect. 8. Bake for 30-40 minutes. Cool completely and then remove from the tin. Dust lightly with a little cocoa before serving.

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250g strawberries, washed and hulled Icing sugar for dusting 1. Preheat the oven to 180ºC. 2. For the pastry, combine the butter and sugar in a blender and while the motor is still running, add the whole egg and the yolk. Add the flour and cocoa and blend into a dough. 3. Wrap the pastry in clingwrap and refrigerate until needed. Press the chocolate pastry into 6 loose-bottomed heart tins. Place them in the fridge for 30 minutes and then bake them blind for 10 minutes (no need for baking paper and beans for this recipe). 4. Melt the chocolate in the top of a double boiler. Warm the cream and add it to the melted chocolate incorporating it into the chocolate from the middle with a whisk. Pour the ganache into the baked tart shells and put them aside to set. 5. Wash and hull the strawberries and cut them into thin slices. Top the tarts with the strawberry slices just before serving and dust lightly with icing sugar.

the

Spicy alternative

Natural Herbs and Spices is ramping up its efforts to offer South Africans a healthier, more affordable alternative. Natural Herbs and Spices is leading the way, providing an extensive range of 100% natural, steam pasteurised, preservative and GMO-free range of herbs and spices; and with a huge following in Australia, Japan, US, Canada, Europe, the Middle East and Africa, the time has come to give South Africans a healthier, cost-effective alternative. With a wide range of grinders, salt and sachet seasonings, as well as blends of herbs and spices and the option of ceramic grinders, consumers are able to track their spices from the source to the table, thanks to Natural’s health conscious efforts. They are also available through all major retail outlets, including Pick ‘n Pay, Spar, Wellness Warehouse and Dis-Chem. “People who like to make informed choices – those who scrutinise the list of ingredients on the label – will love

Healthy herb and spice range, offering food-loving South Africans a better alternative.

Natural Herbs and Spices. We offer a high-quality, healthy product that meets international standards, and elevates each meal to gourmet status, with the simple f lick of a wrist,” says Gary Neill, Director for Natural Herbs and Spices.

blended herbs and spices form, ensuring that no matter what the occasion, they are able to cater to all your tastes, from savoury Meat, Chicken or BBQ Grill, to the sweeter options, like Sugar and Chocolate, Nutmeg and Cinnamon.

Whilst most conventional mass produced herbs and spices contain ingredients that might be harmful to your health, Natural’s range is made using German-designed, Swedish manufactured equipment. Hundreds of tons of spices are dry steamed to a high pressure and moderated over a heat in the Natural plant each month. This steam-sterilised process ensures that the raw product is depleted of microbes, but still retains its natural colour, f lavour and nutrients. There are no genetically modified organisms, preservatives, colorants or MSG used.

In closing, Neill adds, “the natural health benefits of herbs and spices are manifold, but as a brand, we have pinpointed what we believe to be the best and most significant.”

With a full list of their spices available on their website, www. naturalherbsandspices.com, you are able to see everything they have to offer. They have most of your favourite spices in grinder, salt seasoning and

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These products have the following benefits: 1. Coriander is good for insulin stimulation. 2. Cumin has antiseptic properties. 3. Bay leaves are good for helping with anti-inf lammatory ailments, especially for arthritis. 4. Cayenne pepper increases one’s metabolism. 5. Cinnamon helps with insulin resistance, and also makes a great natural disinfectant. 6. Black Pepper is a powerful antioxidant.

W w it NatuIrN al Heh & Spi rbs WIN 1 of 12 N ces Spic atu

ra es Ham pers to l Herbs & the valu R 5 e of 0 0 TO WI N, SMS each. name to ‘natura l’ + you ‘45901 r ’ by 26 T’s an F charge d C’s apply S ebruary. d at R MS’s 1.50 do not . Free SMS’s apply.

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SUNSET

SOCIALS Eikendal eases into the weekend with Summer Sunset Socials

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n Fridays you can ditch the couch and join a cool crowd at the water’s edge when Eikendal Vineyards, a popular Winelands hotspot conveniently situated between Stellenbosch and Somerset West, eases into the weekend with laidback Summer Sunset Socials.

and cheese platters as well as sweet temptations – all served up with a stunning sunset and a ‘thank-goodness-it-is Friday’ smile. The Summer Sunset Socials Menu alternates weekly to rekindle the end of week soiree with a variety of tastes and treats unique to the season.

Until the end of February, one can kick off the weekend with feel-good vibes infused with live music, awardwinning Eikendal wines and sumptuous bites, when this prominent cellar welcomes families and friends to a serene setting on the lawn overlooking the dam and prized vineyards. These Sunset Socials are pure bliss and the perfect antidote to a hectic week or a grim day at the office.

The Eikendal Summer Sunset Socials are from 17h00 to 20h00 so why not escape the afternoon traffic and life’s stresses and strains for some vibey downtime with your mates or work colleagues?

The rustic snacks to be enjoyed al fresco style are prepared by savvy chef Mark Radnay and his team and range from delicious pizzas and fresh pastas to charcuterie

The entrance fee is R30 per person (kids are free) and pre-bookings are essential. To claim your spot at this social soiree contact Eikendal Vineyards at Tel: 021 855 1422 or send an email to info@eikendal.co.za. Eikendal is situated on the R44, midway between Stellenbosch & Somerset West. G GI NJA f o o d m agazi n e

chalk, cheese and wine Popular Street Soirees return to Stellenbosch. Monthly food and wine gatherings in oak-lined streets.

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The musical entertainment for the 2013-2014 Street Soirees kicks off with a foot stomping performance by the Amazink All Stars followed by the local minstrel group, the Mystros (in January), to add some extra local flair to these food and wine rendezvous.

he popular Stellenbosch Street Soirees are back in full swing to give locals and visitors alike more reason to savour, sip on and share the vibrant pulse and pleasures of South Africa’s wine and gourmet capital during the summer months.

“Our quaint town really lends itself to street ‘kuiers’ and these after-work get-togethers allow one to bask in a wonderful Winelands atmosphere and forget about the day’s hassles and hullabaloos. Stellenbosch has always been celebrated for its high quality wines, but these days we are also known as the Gourmet Capital of South African as recently attested at the prestigious 2013 Eat Out Awards. Four of the Top Ten restaurants hail from the Stellenbosch Wine Routes,” adds Elmarie Rabe, events manager for Stellenbosch Wine Routes.

Until March 2014 these monthly, easy-going gatherings will transform the oak-lined streets of Stellenbosch into a colourful hub of food, wine and live music where strangers become friends over a glass of vino stemming from the country’s oldest and foremost wine route. The lower part of Church Street is where all the action is at, with wine tastings offered by various Stellenbosch estates and gourmet bites by participating restaurants beckoning enthusiasts to revel in a slice of the Stellenbosch lifestyle – right there on this makeshift ‘pavement playground’.

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The Stellenbosch Street Soirees take place from 18h00 to 20h00 (between Bird Street and Andringa Street) and each gathering features a different selection of cellars and eateries. For R30 one gets a wine glass and a ticket to taste as many wines on the evening and delicious street food will be on sale. G Stellenbosch Street Soirees dates to diarise: 12 February and 12 March – weather permitting. For more information contact Tel: 021 886 8275, visit www.wineroute.co.za, follow the Stellenbosch Wine Routes on Twitter: @StellWineRoute or join their Facebook pages: StellWineRoute and STBStreetSoirees.

Fish Hoek Wines has unveiled a crisp new facelift for their light-hearted and elegant range of wines.

www.fishhoekwines.com

NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 GI NJA f o o d m agazi n e

family. tradition. craft. The Baumont Wine Estate

here is a moment when the scenery opens up; the wall of pine is pulled back to reveal the rock-strewn ridges of the Houw Hoek Pass. Then the road swings to the left and you see the vast span of the Overberg, with all its soft-hilled unassuming beauty. It's one of the great vistas of the N2 and puts an indelible stamp between the restless sprawl of Cape Town and the steady drag to the east.

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rom up here, it's easy to overlook the town of Bot River. In the modest surrounds of the Overberg, Bot River is indeed a very modest place: mild in summer, cool in winter, tiny and quiet always. You'll read about the Shuntin' Shed and the Bot River Hotel and these are worthwhile visits but they're hardly the sole reason for a scheduled stop. No, you go to Bot River for something else. In the late 1700s, Compagnes Drift would have been a most welcoming

sight for those traversing the mountains by wagon. Today the oldest farm in the region remains true to its heritage. The entrance, with its short white walls and earnest signage, is decidedly un-gabled. It's a far cry from the moneyed grandeur of many an estate and as such it's all the more inviting. There is a lack of pretence here. It surrounds the farm, the people and the wines that now flow from the cellar. The Beaumonts put down roots in the seventies, when easy-going patriarch Raoul made a home of

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Compagnes Drift with his wife, Jayne, two sons and daughter, Ariane. With the help of Peter Finlayson, Jayne revived the tradition of winemaking. Then Niels Verburg joined the team to expand production, leaving in 2003 to set up the neighbouring Luddite cellar. With Verburg's departure, Sebastian Beaumont took over viticulture and cellarmaster duties. He would later be joined by young gun Marelise Jansen van Rensburg, who now takes care of the dayto-day running of the cellar. Jayne remains involved, helping

Sebastian and Marelise shape the farm's aesthetic. The aesthetic? Well, let's see. Some wines are weightless, leaving you with an abrupt end and an unsatisfied palate. Then you get others that are elusive. It can be a fine line between the two. Where does weightless end and ethereal begin? It's difficult to put down in writing but it's easy and immediate to taste.

renaissance. Evermore cellars are understanding and exploiting the grape's potential for quality wines â&#x20AC;&#x201C; and its ability to attract praise. For some, this means ambitiously oaked show-stoppers. For others, it means going back to basics and letting the land speak for itself. What holds true for all is that no other grape is being pushed onto the international stage with as much pride as Chenin Blanc.

If this elusiveness is a defining feature of Beaumont Wines, then it's found most saliently in their flagship Chenin Blanc, Hope Marguerite. Though wooded and focussed, Hope keeps one teetering on the edge of revelation. Just when you're about to get it, whatever "it" is disappears around the corner. This might sound like a bit of a tease but one keeps going back, glass after glass, bottle after bottle, vintage after vintage, searching to understand the elusive but undeniable greatness.

So where does this leave the Beaumonts? In the tough economic climate, winemakers have had to adapt to the pressures of shifting markets. However, Sebastian admits that Beaumont is well positioned as a boutique label to survive and expand, if only gradually. With admiration already won for the Chenin Blanc, the attention must now fall onto the reds, namely Pinotage, Shiraz and Mourvedre. Most exciting is the allsorts red blend, Vitruvian, which is a bigger wine than the rest of the catalogue but remains contained and grounded â&#x20AC;&#x201C; perhaps even a little earthy. It's a fine companion to Hope Marguerite and could become something of a standard-bearer for the region.

And it's a greatness that has been duly recognized. Hope Marguerite has just been awarded its third consecutive Platter five star rating (vintages 2010, 2011, 2012) and is often touted as being one of the premier examples of Cape Chenin. From its background as the wine industry's workhorse, Chenin Blanc has enjoyed something of a

So the next time you wind your way down the Houw Hoek Pass, see if you can spot Bot River down below â&#x20AC;&#x201C; modest, tiny, wonderful. G

a winery paradise at Spier wine farm Spier is one of the oldest wine farms in South Africa with a recorded history dating back to 1692. With so much to do and so much to see at Spier, itâ&#x20AC;&#x2122;s still voted as one of the best Wineries in South Africa.

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S P I E R FA R M The Spier Hotel is situated on the historic Spier wine farm in the heart of the Stellenbosch winelands, just 20 minutes from Cape Town International Airport. Village-style buildings, lush green lawns and spacious rooms situated next to the calming Eerste River are the defining characteristics of the 4 star hotel.

SO MUCH TO DO

Semillon at first releases delicate aromas of crisp lime and fresh passion fruit. The velvety white chocolate intensifies the tropical passion fruit, while the fine saffron and cardamom notes elevates the subtle herbaceous nuances in the wine. An appealing combination to be enjoyed all seasons in its full luscious complexity.

Absorb the peace and tranquillity of the indigenous Protea garden as you wander along the banks of the Eerste River, or for something a little more adventurous, try a tour through the vineyards on a Segway. Guaranteed fun, Segway tours allow you to glide across the farm and take in the sights and sounds of the surroundings while learning about Spier’s recycling initiatives. A visit to Eagle Encounters provides a fantastic activity

The chocolate is handmade by Honest Chocolate, an artisanal chocolate company who makes and wraps the Creative Block chocolate specially for Spier. All the chocolate is hand crafted and individually wrapped using eco-friendly paper. Honest Chocolate uses organic, raw cacao ethically sourced from Ecuador. There are no preservatives, additives, emulsifiers, dairy or processed sugar in the chocolate. The chocolate on its own

for both parents and children to enjoy. For an informal dining experience, stretch out on the lawns, under the shade of a tree and enjoy a lazy picnic packed with delicious treats. And of course no day would be complete at Spier without a wine tasting.

costs R40 per slab and is available exclusively at Spier. You can also buy wine at cellar door prices. Bookings on 021 809 1984 or visit www. spier.co.za

CHOCOL ATE AND WINE TASTING

Spier Creative Block is a range of awardwinning blended wines. Spier Cellar Master, Frans Smit, recognised the synergy between this project and the process of blending wine. Taking grapes from different varietals and vineyard blocks enables him to create wines that are greater than the sum of their parts. The Spier Creative Block range (consisting of three wines – 2, 3 and 5) takes

Spier’s tasting room is situated on the banks of the dam with stunning views of the Helderberg mountains. The chocolate and wine tasting costs R50 pp and perfectly pairs three wines with artisanal chocolate. Children are welcome and can join in the fun with a grape juice tasting. One of the wines featured is Spier Creative Block 2. (Gold winner at Veritas 2013). Spier Creative Block 2 is a white blend of Sauvignon Blanc and Semillon.It is paired with a white cardamom and passion fruit chocolate. This exotic white blend of Sauvignon Blanc/

SPIER CREATIVE BLOCK R ANGE

its name from a Spier Arts Academy project that combines artworks from different artists to create something unique. The number on the bottle refers to the number of varietals used to create each bottle of wine. G

GI NJA f o o d m agazi n e

Monkey Shoulder Old Fashioned Cocktail

WIN WITH

MONKEY SHOULDER

WIN one of 3 Monkey Shoulder Triple Malt Scotch to the value of R 310 each To stand a chance of winning, SMS ‘monkey’ + your name to ‘45901’ by 26 February. SMS's Cost R1.50 each T's & C's apply. Visit www.ginjafood.com for details on SMS Competition Terms & Conditions.

GI NJA f o o d m agazi n e

MONKEY SHOULDER, A SCOTCH FOR THE NEW GENERATION OF DRINKERS, LAUNCHES IN SA Forget ever ything you’ve been told about Scotch – all the stuffy rules and traditions, that can prevent people from enjoying whisky, are being ripped up with the launch of Monkey Shoulder, a game-changing triple malt from Scotland, available in South Africa from September 2013. Monkey Shoulder is a free-spirited, fun-loving triple malt with an easygoing smooth, rich and mellow vanilla deliciousness that means it can be enjoyed neat, on the rocks, mixed or in cocktails. Scotch snobs say you shouldn’t drink whisky with ice or mix it with cocktails, but there are no oldfashioned rules when it comes to enjoying Monkey Shoulder. “Monkey Shoulder is an authentic Scotch and therefore we want to break down the barriers and let South Africans discover a new way to enjoy malt whisky without having to worr y about all the histor y and traditions that can be somewhat intimidating,” says Lauren Kuhlmey, marketing manager for Monkey Shoulder SA. While authentic to its core, it’s

named after an old tale about distiller y workers – years ago, they would shovel tonnes of malting barley by hand, hour after hour. This hard work sometimes caused a sore shoulder and their arm to hang down, a bit like a chimpanzee. The men called this temporar y aff liction ‘monkey shoulder’ and the Scotch is named in their honour. A combination of three single malt Scotch whiskies (that’s why we call it a triple malt), all matured in oak casks that previously held Bourbon (that’s where all the smooth mellow vanilla goodness comes from), Monkey Shoulder is launched by renowned independent, familyowned distillers William Grant & Sons. The time has come to demystify the stuffy world of whisky and introduce Scotch to a new generation of drinkers – and Monkey Shoulder is leading the charge. Monkey Shoulder will be available in limited quantities at leading liquor stores nationwide from R310, 00. Not for sale to persons under the age of 18. Don’t be a drunken monkey, drink responsibly.

GI NJA f o o d m agazi ne Not for sale to persons under the age of 18

Monkey Shoulder Cocktails... Brass Monkey

Simply place ice in a rocks glass and then pour a generous measure of the smooth Monkey on top.

Monkey layered on Coke

Fill a rocks glass with ice. Pour Coke until two thirds full before f loating generous measure on top. It’s important to put the Monkey on top as whisky is of a different viscosity to other spirits and so will remain af loat on the Coke giving you an immediate ‘hit’.

Capuchin Monkey

Combine 50ml Monkey Shoulder, 1 shot espresso, 15ml cinnamon syrup and 15ml coffee liqueur. Shake everything together and fine strain into a chilled Martini glass. Garnish with cinnamon dusting.

Mellow Monkey

Combine 50ml Monkey Shoulder, 25ml Amber Vermouth, 25ml Apple Juice, 10ml Elderf lower Cordial and 2 dashes of peach bitters. Shake everything and double strain into a martini glass.

Monkey Old Fashioned

Combine one sugar cube, a dash of bitters, and 1 tsp. water in an old-fashioned glass. Muddle well, add blended whisky and stir. Add 60

a twist of lemon peel and ice cubes. Finish off with slices of orange and lemon and top with a cherry.

Garnish with orange twist & fresh cherry.

Show me the Monkey

Shake 50ml Monkey Shoulder, 20ml Sugar Syrup, 1 dash of Angostura Bitters, 15ml Lime Juice into and strain in a highball glass. Add ice and top off with ginger beer. Garnish with lime wedge.

Combine 50ml Monkey Shoulder, 25ml Drambuie, 100ml apple juice and 4 fresh mint leaves. Shake everything together and doublestrain into an ice filled highball. Garnish with banana slices and mint leaves.

Money Mojito

Combine 50ml Monkey Shoulder, 20ml Lime Juice, 15ml Sugar Syrup, Angostura Bitter into a highball glass with crushed ice. Add ginger ale and garnish with mint leaves and a lime wedge

Monkey Fig Sour

Combine 50ml Monkey Shoulder, 25ml Lemon Juice, 10ml Sugar Syrup, Dash of Egg white, 20ml Fig Liqueur, 2 dashes of Angostura Bitters. Shake and double strain into a rocks glass and garnish with lemon wedge & fresh cherry.

Monkey Manhattan

In a mixing glass stir 50ml Monkey Shoulder, 25ml Sweet Vermouth, 10ml Grand Marnier and 2 dashes of Orange bitters. Strain into an ice cold martini glass.

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Monkey Mule

Ginger Monkey

Pour American Dry ginger ale into an ice filled rocks glass until two thirds full. Top off with 50ml Monkey Shoulder.

Smokey Monkey

Warm 50ml Monkey Shoulder in a large brandy glass and set alight. Add 25ml Sweet Vermouth and 20ml Grand Marnier, then add 1 sprig of Heather and f lame the orange zests. Add 2 dashes of orange bitters and turn for 20-30 seconds. Fine strain (still alight) into a warm brandy balloon with warm 25ml apple juice already in the glass. Serve while hot.

Berr y Cheeky Monkey

Combine 50ml Monkey Shoulder, 20ml Cinnamon Syrup, 50ml Apple Juice, 5 Blackberries, 3 Slices of Orange. Strain and serve in an ice-filled highball glass and top off with ginger ale. Garnish with Apple fan and a Blackberry.

Energy and enthusiasm, purpose and vision. The Du Toits of Kloovenburg have these - by the barrelful. Enough to achieve the high standards they have set for their wines - and enough to maintain a proud family tradition through decades to come. Come and enjoy the fruits of their labours - at Kloovenburg.

Tel: +27 22 4481 635 | www.kloovenburg.com

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restaurant in the sky Photos: Christine Meintjes

Waterkloof Restaurant, the sky-scraping Winelands eatery on the outskirts of Somerset West, ticks all the right boxes when it comes to fine dining with a view and its latest string of impressive accolades serves up a tantalising testimony.

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Lemon meringue 2.0

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Waterkloof Restaurant is celebrated for a contemporary menu that focuses on locally-sourced ingredients foraged from artisanal growers and fresh, organic produce from farm to plate. Here food is art, calling for unhurried appreciation and complemented by seamless service. Chef Grégory Czarnecki draws inspiration from the restaurant’s spectacular setting on the slopes of the Schapenberg and demonstrates the techniques he learned at Michelin restaurants in France, in his interpretations of ‘eco-conscious cuisine’. This ranges from farm eggs, wild mushrooms, herbs, flowers and micro-greens to free-range lamb, beef and sustainable fish which he tastefully transforms with whimsical and creative flair. His classic French cooking techniques presented in

This

elegant interpretations of South African influenced fare,

gorgeously appointed

earned the restaurant an enviable nomination in the

‘restaurant in the sky’ – which

prestigious 2013 Eat Out Top 10 Awards.

styles in a 10 metre high glass promontory

More recently Waterkloof was crowned culinary king

with an eagle’s view over the estate’s

in the Best Gourmet Restaurant at the Cellar Door

vineyards and False Bay – was recognised as one of the country’s 2014 American Express Platinum-awarded restaurants. This fine dining programme identifies and

Category of the 2013 Klink Wine Tourism Awards. The restaurant was lauded for its cutting-edge cuisine, attention to detail, awe-inspiring location, sterling service and strong focus on natural, local produce showcased in seasonal dishes that bear the chef’s hallmarks of simplicity and finesse.

honours South Africa’s crème de la crème

Grégory’s latest summer menus focus on provenance

eateries that are at the top of their game

and unleash a fusion of fresh innovative dishes. Popular

across a wide range of food styles and

starters include his Crispy Farmed Egg with cauliflower

deliver an exquisite culinary experience.

velouté, Cured Fizantakraal Trout and Braised Rabbit whilst farm fare such as Springbok, beef and quail, enhanced by intensely flavoured sauces, shine amongst the mains.

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Meat afficionados will enjoy his signature Karan Beef Fillet with braised beef croquette and his Springbok Loin enriched with parmesan custard and pumpkin gnocchi. Other taste sensations include his Carmay Farmed Quail, whilst sea food lovers will enjoy his Farmed Mulloway Cob with squid ink and smoked potato. His delicious dessert line-up adds to an elevated dining experience. A 2-course menu costs R260 per person whilst a 3-course

“Our Degustation Menu offers a reflective journey of what we perceive as the Full Monty of the latest Waterkloof classics, presented in a single dining experience,” explains Grégory.

indulgence costs R340 per head. Diners can also experience Waterkloof Restaurant’s most popular dishes

What makes the Waterkloof restaurant, with its over

in a Degustation menu of six mouthful-portions paired

scaled, pictorial views of the farm and nature in progress,

with estate wines. This exceptional tasting menu costs

so unique is that at all times one feels part of the farming

R600 per person with wine or R500 per person without the

and winemaking process, no matter if you are outside on

wine matching options included.

the balcony or inside, enjoying good food and wine. G To reserve your table contact Waterkloof Restaurant on Tel: 021 858 1491 or send an email to chef@ waterkloofwines.co.za. Waterkloof restaurant serves lunch and dinner from Mondays to Saturdays and lunch only on Sundays. Waterkloof Estate is located outside Somerset West on the M9 Sir Lowry’s Pass Village Road.

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Carmay Quail , Parsnip, Pickled Cabbage, Mushroom Soil

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Red Cabbage ConsommĂŠ with Baby Beet, Daikon and Apple

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Red Cabbage Consommé with Baby Beet, Daikon and Apple Yoghurt Mousse 150g buffalo yoghurt 100g of whipped cream

For the yoghurt mousse: Stir the buffalo yoghurt. Warm one tablespoon of the yoghurt and add the soaked gelatin to melt. Add this back to the yoghurt. Gently fold in the whipped cream and season to taste.

½ leaf gelatin, soaked Salt and pepper

Red Cabbage Consommé ½ of a red cabbage Salt and pepper 2 cups water

Apple Foam 3 Granny Smith apples 4½ gelatin leaves, soaked 100ml syrup (1 part sugar to 1 part water) 150ml water 40ml lemon juice Pinch of citric acid

Garnishing Baby candy-striped and yellow beets (2 per serving) Shallots(1 per serving) 100g of flat-leaf parsley Ice water 80ml of good quality olive oil Puff pastry (3 straws per serving) Egg yolk Caraway seeds

For the cabbage consommé: Cut the cabbage into wedges. Put the cabbage wedges into a vacuum bag, and add salt, pepper and water. Seal the bag and cook in an immersion bath at 75°C for 1 hour. Once cooked, open the bag and gently strain the liquid through a muslin cloth. Discard the cooked cabbage.

For the apple foam: Juice the apples with lemon juice and citric acid, and strain through a muslin cloth (this should yield 300ml of juice). This needs to be done quickly in order to preserve the green colour of the juice. Melt the gelatin leaves in a mixing bowl over a Bain Marie, add the syrup and whisk to get the mixture foamy. Slowly add the apple juice, whisking continuously to keep the mixture foamy. Once done, quickly place in the fridge to set.

For the garnishing: Roast some baby candy-striped and yellow beets (2 per serving) en papillote at 200°C for 15-20 minutes. Once cooked, use a cloth to peel the beets. Using the same technique, roast and peel some shallots(1 per serving). Blanch 100g of flat-leaf parsley. Cool in ice water, and then strain and press hard to remove as much water as possible. Blend the leaves with 80ml of good quality olive oil. Cut puff pastry (3 straws per serving) into long, thin strips of approximately 15cm by 0.5cm. Brush with an egg yolk mixture and sprinkle caraway seeds before baking. Bake until golden brown and cooked through.

Plating 1 Granny Smith apple

Plating: Peel an apple and make ribbon with the peel. Using a round cutter, cut a disk of Granny Smith. Place a dollop of the yoghurt mousse in a soup bowl. Arrange the beets, shallots and puff pastry straws around the mousse. Finish with a drizzle of the parsley oil and a spoon of the Granny Smith foam. Serve the consommé separately in an attractive jug.

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s e n i t n e l a V dinner Valu

R180 at 0

WIN a 6 course Valentines Dinner

by French Chef Grégory Czarnecki.

To stand a chance of winning, SMS ‘Waterkloof Valentines’+ your name to ‘45901’ by 10 February. SMS’s Cost R1.50 each T’s & C’s apply. Excl flights to Cape Town, accomodation, travel costs and gratuity. Visit www.ginjafood.com for details on SMS Competition Terms & Conditions.

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Garden ROUTE

Escape to the romantic gourmet paradise Travelling from East to West, it is at the Bloukraans Bridge where there is signage informing you that you are now entering the Western Cape and that you are, officially, on the Garden Route, the road to a paradise of fine dining and extraordinary activities.

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PRESUMABLY, YOU HAVE ALREADY SATED YOUR KAMIKAZE WISH LIST, and hurled yourself off the highest, I am told, bungee jump in the world and you are now heading off to replace the food you lost on the way down, whilst attached to an intimidating bit of rubber rope. An ideal spot for this is the “diner style” Elvis Bar in Storms River Village. It is packed with 60’s memorabilia of Elvis Presley and Marilyn Monroe, amongst which are vintage cars which have been sawn off and converted into couches. After your breakfast, you might want to take the exhilarating Canopy tour where you zip line from one magnificent yellowwood tree to another, assisted by enthusiastic guides. Being a “Fair Deal” project, the community derive a direct benefit through their involvement. A grave error in judgement would be to bypass the sign to the 5 star rated, but very family focused, Kurland Hotel in the Crags which would be the next port of call. This magnificent hotel is a proud member of the Relais & Chateaux Association and has hosted numerous international polo events within their beautiful oak lined property. It boasts three restaurants, The Homestead, (traditional dining), Katarina’s (Bistro style) and the Pavilion mostly used for functions. Leon Coetzee, Kurland’s Executive chef, explained that what is featured on the menu is dependent on the availability of produce, most of which is home-grown, judging by the large and varied vegetable garden on the premises. If you feel the need for something a bit lighter, Bramon Wine Estate down the road is just the ticket. At the entrance to the property there is a wine tasting

venue where you are able to sample and purchase wines produced under the Bramon label. Should you require something more substantial, their restaurant on the estate will impress you with their “tapas styled” menu which has something for everyone. It is well run by the owner, Caroline Thorpe and her manageress’s Nandi du Toit and Nadine van Schirp. The Estate has won numerous awards in its short career of viticulture since 2010. Notable awards are the Old Mutual Trophy Bonze 2013 for the Methode Cap Classique 2008, Michelangelo Silver medal 2013 for the Crags Sauvignon Blanc, 2013 Vinus Vinifera gold medal 2013 for The Crags 2012 and 2013. The Crags 2012 was awarded a 4 star grading by John Platter. On our visit, I was particularly impressed by the Bramon Sauvignon Blanc 2008 Brut sparkling wine. Places of interest in the Crags area range from an Elephant Sanctuary, The World of Birds, (which is one of the largest covered aviaries in the world,) a huge primate centre, Monkeyland and Tenikwa, an animal rehabilitation centre, to name a few, which will keep you spellbound. Plettenberg Bay, once a whaling station, now a playground for the rich and famous, offers a multitude of choices for fine dining of which, The Plettenberg Hotel is only one example. The décor of the Restaurant cleverly mimics the elements of sand, sea and sky which stretch out to infinity across Formosa Bay. Executive Chef, Grant Parker, proudly showed us around the dining room and kitchen and presented one of his favourite dishes, Thai Red Fishcakes with Asian cucumber pickle for us to sample. To say that the dish was perfectly presented would be a masterly understatement. The Hotel, part of the Liz McGrath collection of hotels, is also a member of the Relais & Chateaux Association. Another wonderful place to relax and GI NJA f o o d m agazi n e

enjoy the view over the Bay is the Grand Café restaurant. Greeted by a bubbly Suzanne Vine, we were shown around the beautifully appointed dining room overlooking Formosa Bay and the Keurbooms lagoon. Their menu is extensive and covers just about everything to satisfy your palate. There is a beauty salon on the premises where ladies can indulge themselves, whilst the boys go out to enjoy a high speed boat jaunt on the bay, or possibly go swimming with the seals off Robberg Nature Reserve, with Monica and Jaco of Offshore Adventures. If you are a twitcher, then a walkabout with Gareth Robbins of Golden Orb on Robberg is a must. Apart from the birding aspect, the Reserve is steeped in history going back to the Strandloopers and before. Moving on to Knysna, you will pass Harkerville where there are two activities worth experiencing. The first is the Kranshoek hike along which the views are nothing short of stunning and the other is the Raptor Rehabilitation Centre at the Heath, just beyond Harkerville itself. There are daily shows which are highly educational. As you crest the hill, before descending into Knysna, there is a huge informal settlement on the right. It is in this township where a modest restaurant has made quite a name for itself. Mawande Kondle started as a petrol attendant in Outshoorn. After moving and hurled yourself off the highest, I am told, bungee jump in the world and you are now heading off to replace the food you lost on the way down, whilst attached to an intimidating bit of rubber rope. An ideal spot for this is the “diner style” Elvis Bar in Storms River Village. It is packed with 60’s memorabilia of Elvis Presley and Marilyn Monroe, amongst which are vintage cars which have been sawn off and converted into couches.

After your breakfast, you might want to take the exhilarating Canopy tour where you zip line from one magnificent yellowwood tree to another, assisted by enthusiastic guides. Being a “Fair Deal” project, the community derive a direct benefit through their involvement. A grave error in judgement would be to bypass the sign to the 5 star rated, but very family focused, Kurland Hotel in the Crags which would be the next port of call. This magnificent hotel is a proud member of the Relais & Chateaux Association and has hosted numerous international polo events within their beautiful oak lined property. It boasts three restaurants, The Homestead, (traditional dining), Katarina’s (Bistro style) and the Pavilion mostly used for functions. Leon Coetzee, Kurland’s Executive chef, explained that what is featured on the menu is dependent on the availability of produce, most of which is home-grown, judging by the large and varied vegetable garden on the premises. If you feel the need for something a bit lighter, Bramon Wine Estate down the road is just the ticket. At the entrance to the property there is a wine tasting venue where you are able to sample and purchase wines produced under the Bramon label. Should you require something more substantial, their restaurant on the estate will impress you with their “tapas styled” menu which has something for everyone. It is well run by the owner, Caroline Thorpe and her manageress’s Nandi du Toit and Nadine van Schirp. The Estate has won numerous awards in its short career of viticulture since 2010. Notable awards are the Old Mutual Trophy Bonze 2013 for the Methode Cap Classique 2008, Michelangelo Silver medal 2013 for the Crags Sauvignon Blanc, 2013 Vinus Vinifera gold medal 2013 for The Crags 2012 and 2013. The Crags 2012 was awarded a 4 star grading by John Platter. 74

On our visit, I was particularly impressed by the Bramon Sauvignon Blanc 2008 Brut sparkling wine. Places of interest in the Crags area range from an Elephant Sanctuary, The World of Birds, (which is one of the largest covered aviaries in the world,) a huge primate centre, Monkeyland and Tenikwa, an animal rehabilitation centre, to name a few, which will keep you spellbound. Plettenberg Bay, once a whaling station, now a playground for the rich and famous, offers a multitude of choices for fine dining of which, The Plettenberg Hotel is only one example. The décor of the Restaurant cleverly mimics the elements of sand, sea and sky which stretch out to infinity across Formosa Bay. Executive Chef, Grant Parker, proudly showed us around the dining room and kitchen and presented one of his favourite dishes, Thai Red Fishcakes with Asian cucumber pickle for us to sample. To say that the dish was perfectly presented would be a masterly understatement.

Robberg is a must. Apart from the birding aspect, the Reserve is steeped in history going back to the Strandloopers and before. Moving on to Knysna, you will pass Harkerville where there are two activities worth experiencing. The first is the Kranshoek hike along which the views are nothing short of stunning and the other is the Raptor Rehabilitation Centre at the Heath, just beyond Harkerville itself. There are daily shows which are highly educational.

Another wonderful place to relax and enjoy the view over the Bay is the Grand Café restaurant. Greeted by a bubbly Suzanne Vine, we were shown around the beautifully appointed dining room overlooking Formosa Bay and the Keurbooms lagoon. Their menu is extensive and covers just about everything to satisfy your palate. There is a beauty salon on the premises where ladies can indulge themselves, whilst the boys go out to enjoy a high speed boat jaunt on the bay, or possibly go swimming with the seals off Robberg Nature Reserve, with Monica and Jaco of Offshore Adventures.

As you crest the hill, before descending into Knysna, there is a huge informal settlement on the right. It is in this township where a modest restaurant has made quite a name for itself. Mawande Kondle started as a petrol attendant in Outshoorn. After moving to Knysna in 1998 he worked as a porter at the Log Inn. Studying at night for his SA Guide course, he became the first black student to qualify. Spurred on by his success, he saw the need to establish a restaurant to cater for the everincreasing tourist trade. His RDP house has been slowly converted, and now boasts a balcony and seating for 30 diners. The menu is simple with a number of basic African dishes being served. Taxis drive into Knysna to pick up the tourists booked for these evenings, delivering them back home safely after their meal. Mwanda has taken the initiative of supplying accommodation to tourists wanting the complete “township” experience. He has employed drummers from the township to entertain the visitors. Mawande (translated means Learn and multiply) is passionate about his business and has plans to expand. Whilst interviewing him he mentions the ripple effect his business has had on the local community saying it is a win-win situation for everybody. As we left he was booking yet another tour.

If you are a twitcher, then a walkabout with Gareth Robbins of Golden Orb on

A visit to Knysna would be incomplete if you did not pop into Ile de Pain on Thesen

The Hotel, part of the Liz McGrath collection of hotels, is also a member of the Relais & Chateaux Association.

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Left: One of the luxury rooms at the Kurland Hotel; Below, from left: Rosemary & Garlic Baked Camembert with honey glazed pear & almonds from the Baron wine estate restaurant.

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Clockwise from top left: Chef Albin of Kilzers, A view of Petit Pain, Spicy Arribiata Pasta and Township stayover at Mawandeâ&#x20AC;&#x2122;s

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Island. Their superb artisanal breads are legend in the area, so much so that Mon petit Pain, owned by Ilse van Staarden, was established to cater for the Knysna town folk and is hugely popular, particularly with the breakfast crowd. The scenic Knysna lagoon offers a number of aquatic activities such as Kite surfing, snorkelling, yachting or tours of the Featherbed Nature Reserve. Kilzer’s Kitchen offers a unique culinary experience called “You Look, we Cook,” which takes place on a Wednesday evening. Diners are treated to a zany evening of entertainment while Jenny and Albin prepare your meal in front of you. Anecdotes fly thick and fast as they work their way through the preparation of your meal. Their kitchen also offers cooking classes for the rank beginner to the training of Chef’s or Guest House staff.

at least 12, and possibly up to 30, Forest Elephants in the surrounding Afromontane Forests- stretching from the Farleigh Forestry Station,Karatara, to the Tsitsikamma area. Meagan Vemaas offers a number of tours.

Tucked away in a forest, 5.7km on the Rheenendal Road, in a Pecan nut orchid on the Mother earthworm Farm, is a unique vegetarian restaurant called Veg-Table. Hailed as one of the healthiest restaurants in South Africa by Eat Out, and one of the top twenty culinary destinations on the Garden Route by the Chefs’ Association, we made it a priority to visit this establishment. We arrived to find owner, Brett Garvie, frenetically preparing for the evening’s fare over a Defy Jewel wood stove which was radiating heat. Brett is literally a oneman show, coping with every facet of running a restaurant yet maintaining the highest standards of excellence. No repetitive menu here, as it is changed daily to meet the demands of the most critical palate. The four-course meal is served Wednesday through to Friday. You are advised to bring your own wine, no corkage is levied. There are no credit card facilities available at present.

SPICY ARRIBIATA PASTA

Activities in the Rheendal area Recent research by Gareth Patterson shows clear evidence that there are

Forest Guided Tours: Guided walks through the lush green fern fringed Forests of Knynsa - specially fashioned to suit your interests and preferred pace. “The Knynsa Forests Flora Fauna,Legend and Lore Tour” Honeychild’s “Beekeeping Experience” Discover the amazing world of the Cape Honeybee and follow the route of honey from flower nectar to beehive to delicious Mac, Fig and Honey Nougat G

RESTAURANT: GRAND PETITE SALON • 80gm fresh basil • 80gm fresh tomatoes • 3ml chopped chilli • ½ cup Napolitano sauce • 100gm linguine pasta

1. Fry the chilli, basil and fresh tomatoes until the tomatoes go slightly soft. 2. Add the Napolitano sauce and allow to simmer. 3. Add the cooked linguine to the sauce, in this way ensuring the correct pasta to sauce ratio. 4. Beat in a little butter and season 5. Garnish with parsley and serve

THAI FISH CAKES

cubes • 3 spring onions sliced • 2 Tbspn chopped fresh coriander • 1 Tbspn Thai red curry paste • 1 green chilli, seeded and chopped • 2 tspn grated lime zest • 1 Tbspn lime juice • 60 mls Japanese mayonnaise • Flour for dusting • 3 whole eggs • Japanese bread crumbs • Salt 1. Cut the 350 grams fish into chunks, then place in a blender 2. Add spring onion, coriander, curry paste, chilli, lime zest, mayonnaise and juice 3. Season with salt 4. Process till finely ground 5. Fold in the fish chunks 6. Using lightly floured hands, divide the cakes into 16 pieces and shape into a cake 7. Cover cakes in cling film and place in fridge for 2 hours, until firm 8. Cover the fish cakes in flour, then place in egg wash, then into Japanese bread crumbs 9. Deep fry the fish cakes for 1minute 30 seconds

ASIAN CUCUMBER PICKLE

RESTAURANT: THE PLETTENBERG BAY HOTEL • ¼ cup rice vinegar • 4 tspn sugar • 1 tspn soy sauce • 1 tspn fish sauce • ½ tspn crushed chilli flakes 1. Whisk rice vinegar, sugar, soy sauce, fish sauce and chilli in a large bowl. 2. Slice cucumbers into vinegar mixture, toss, cover and chill for up to 1 hour ahead.

RESTAURANT: THE PLETTENBERG BAY HOTEL • 350 grams white fish fillets or off cuts • 100 grams white fish chopped into GI NJA f o o d m agazi n e

AN ISLAND

r omance FEAST OF ST VALENTINE ON THE VANCOUVER ISLAND WORDS: SHERILEE MAASS

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he Feast of Saint Valentine is celebrated on the 14th of February in most parts of the world and it may well be the best time to get away with a loved one, to explore and make memories together. But Vancouver Island is the perfect place for lovers to do this all year round.

Nestled just 40km north of Washington, and a mere 57km ferry ride from Vancouver’s mainland, this island offers you history, elegance, and more importantly, all the right elements to make it a romantic vacation to remember. You can stroll hand in hand along the idyllic beaches or go for a hike in the majestic forests, either one gives you the option to pack a picnic and explore what the island has to offer. Alternatively, sit around the fire whispering sweet nothings, drinking wine and sampling the cheeses, both of which are made on the island. Every night is date night.

Visiting Vancouver Island during the winter months, you will discover cold temperatures, quite foreign to our South African roots, giving even more of a reason to snuggle up tight, while the snow visible on the mountain tops transforms the island into a romantic getaway. Here, winter has held on to the magic of Christmas, presents and mistletoe, followed by Valentine’s Day, gracefully ending winter with notes of red wine and chocolate whilst enjoying the warmth of a roaring fire and the promise of many tomorrows. That short ferry ride to the mainland allows you the opportunity to visit some of the locations that were used in the Twilight Saga, including the location of the infamous wedding ceremony and reception near Stawamus Chief Provincial Park, just outside Squamish. If you would prefer to stay on the island, then you will not be disappointed. They have

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everything that makes a Valentine’s Day truly memorable. Wining your partner is made easy, by having a number of wineries on the island it is only a matter of location to sway your options, Unsworth Wines near the Shawnigan Lake offers numerous award winning wines that are sure to tempt your taste buds. For a fruitier flavour, Silverside Farm & Winery in Cobble Hill offers you berry wines, they produce their own strawberries, raspberries and, their speciality, blueberries. Having just been awarded “Victoria’s Best Local Winery” for 2013, Averill Winery is a family run winery bringing you the best of their wine-making experience from Tuscany, Australia, France and New Zealand. There are many other things to see in Victoria should you wish to stay, the town has many notable historic sites, one of which is the British Columbia Parliament Buildings, completed in 1897, whilst another is the Empress Hotel, which opened its doors in 1908. Recognised on the

Opposite: Chef Bradford Boisvert, exciting time as his restaurant is currently being built on the Unworth vineyard; Silverside Farm and Winery; Averill Winery’s accommodation. This page: calamari at the Ithaka Greek Restaurant; British Columbia Parliament Buildings; burger cand chips from a local diner.

Condé Nast Gold List, the Empress hotel stands proud and tall over Victoria’s inner harbour, with its breathtaking beauty and timeless elegance, this should definitely be on your list of places to see. The hotel has a “farm to fork” philosophy with respect to its cuisine and is one of the best in the region, with songs of praise for its culinary skills being sung far and wide. For more of a Mediterranean vibe, Ithaka Greek Restaurant offers you a family-run Greek eating experience on Canadian soil. Voted as the No1 restaurant in Victoria and No2 restaurant on the island, they have platters on the menu, perfect for sharing with your loved one, and homemade desserts guaranteed to make your knees weak. No matter what your choice, your Valentine is sure to be treated like a Greek god or goddess. Victoria is also home to the second oldest Chinatown in North America, which makes for a vast cultural diversity. Being associated with a country that is renowned for doughnuts, burgers and fries, Vancouver Island offers far greater refinement to share with your Valentine. From High Tea at the Empress hotel, to fresh fish available along the harbour. Besides the numerous Thai, Vietnamese and Japanese restaurants for you to visit, there are some amazing places to celebrate your feast of St. Valentine. Worth mentioning are;

Norwoods Restaurant – Ucluelet.

Having worked in Germany, Japan and Switzerland during his travels, Chef Richard Norwood has brought together a menu that emphasises the diverse cultures that Canada represents. GI NJA f o o d m agazi n e

This page: The Butchart Gardens holds many hidden and romantic passages; Opposite page: the LittleQualicum Cheesworks factory; the Chocolate Tofino

The Butchart Gardens are, for lack of a better word, amazing.

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Bistro at Westwood Lake - Nanaimo

Having received a Certificate of Excellence for 2013, Bistro at Westwood does not disappoint. With the option to sit indoors or out, and the lake almost at your fingertips, the view is certainly one not to be missed. As well as, for the more health conscious, raw food bars. There is also a cheese factory that produces things that would not be out of place in Switzerland.

Little Qualicum Cheesworks

Little Qualicum Cheesworks offers the opportunity to watch the process of the making of cheese, from the milking to the cheese tasting, not to mention their own wine to go with it. What’s not to love? It is a cozy mix of everything, all pleasantly served by the ever polite and professional Canadians.

Chocolate Tofino – Tofino.

Finally, to end your whimsical whirlwind adventure, you cannot go wrong with chocolate. Chocolate Tofino – Tofino. Founded in 2003 and run by a husband and wife team, this is a chocoholic’s paradise, and on the romantic scale, this is off the charts. Their chocolates incorporate organic and local flavours, with the likes of Organic Lavender Truffle, Wildflower Honey Ganache and Wild Blackberry Buttercream, to name a few. There

is even a Chocolate Tofino Bear, perfect for a romantic gift for your Valentine, filled with little sea creature shaped chocolates – a romantic reminder of your experience on the West Coast Island With spring peeping round the corner, you will find that the island comes alive, the forest breathing a sigh of relief as winter ends and the flowers start to open their faces to the sun, once again sharing their beauty with the world. The Butchart Gardens are, for lack of a better word, amazing. What first started as a way for Jenny Butchart to fill the quarry her husband had mined for limestone with something beautiful, turned into a sunken garden that draws millions of visitors each year. What is even more unique is that every season holds something special for you. During spring the flowering buds are on full display to show the world everything they have to offer after winter. Summer boasts a colourful display and, true to tradition, they have entertainment and firework displays regularly. Not wanting to be left out, Autumn shares her contribution of reds, browns and golds in her display. Then finally we are back in the winter months, where the “Magic of Christmas decorations” are put on display for all to see. No matter the season, Butchart Gardens have something for everyone. Not only are the GI NJA f o o d m agazi n e

flowers magnificent, there are also a variety of restaurants to pamper you with whatever your heart desires. They offer fine dining in ‘The Dining Room’, a slightly more casual fine dining experience in the aptly named ‘The Experience’, or for an even more casual meal you can pop in to ‘The Blue Poppy Restaurant’ or the ‘Coffee Shop’. During the year they also offer a variety of additional locations within the gardens, where you will be able to enjoy hot dogs, cappuccinos or ice cream at leisure, and they are dog friendly too! Wherever you are on Vancouver Island, there is something on offer for everyone. Meandering hand in hand through the streets ypu could find yourselves following the smell of freshly brewed coffee on a crisp winter’s morning, drawing you irresistibly to a bakery offering the morning’s fresh from the oven delights. The afternoon could find you experimenting with the catch of the day, succumbing to the selection of seafood at your fingertips has never been more appealing. For a Valentine experience that you will find impossible to forget, Vancouver Island has everything your heart desires; however you should take your own valentine along to enjoy the ride and enhance the pleasure. G 83

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When people think of Canadian cuisine, sometimes it's hard to get past the stereotypes of crispy bacon and sweet maple syrup — believe it or not, we've even seen the two go hand-in-hand. Canadian’s are proud of their quirky culinary traditions that even the clichés are wholeheartedly embraced. Still, that doesn't mean they lack imagination, or an endless variety of ingredients.

Maple Pumpkin Pecan Pancakes (makes 6)

• 50g pecans • 55g butter • 70g gluten-free self-raising flour • 20g porridge oats • 1 1⁄2 tsp baking powder • 1⁄2 tsp ground cinnamon • 1⁄2 tsp ground nutmeg • 1⁄4 tsp allspice • 1⁄4 tsp salt • 2 medium eggs • 1tbsp maple syrup • 140g pumpkin puree • 125ml milk • Maple syrup • Pecans • Bacon (optional)

Homemade R aspberr y Syr up (Yields 1 1 ⁄ 2 cups)

1. Preheat the oven to 200ºC. Spread the pecans out on a baking

tray and roast in the preheated oven for 5-7 minutes until golden brown and toasted. Meanwhile, add the butter to a small skillet pan and put over a medium heat. Once the butter has melted and begins to foam, keep stirring until it turns a golden brown nutty colour and then remove from the heat. 2. Once the pecans have toasted, tip them into a food processor and pulse until ground into very small pieces. Combine the ground pecans with the flour, oats, spices, baking powder and salt in a large bowl. 3. In a separate mixing bowl, whisk the eggs along with the maple syrup, 2 tablespoons of browned butter, pumpkin puree and the milk. 4. Whisk the dry ingredients into the wet ingredients until you have a thick but smooth batter. 5. Put a frying pan over a medium-high heat and add a knob of butter. Once the butter is bubbling add a big tablespoon of batter and spread into a small round pancake. Let it cook for 1-2 minutes until golden brown and then flip over and cook for another 2 minutes. Repeat this with the rest of the batter. 6. Serve the warm pancakes with the rest of the brown butter, a drizzle of maple syrup and some crispy bacon pieces if you wish.

• 4 tsp cornstarch • 1⁄2 cup sugar • 1 package raspberries, fresh or frozen • 1 1⁄2 tsp water • 1 1⁄2 tsp lemon juice • 1 Tbsp butter • 1⁄2 tsp vanilla • dash salt

1. In a medium-sized sauce pan add 4 teaspoons cornstarch. 2. Add 1⁄2 cup sugar and stir. Then add 11⁄2 teaspoons water and 11⁄2 teaspoons lemon juice. Stir it together to combine. 3. Find yourself 12 ounces of beautiful raspberries. Add them to the sauce pan and stir them gently so the berries begin to be coated. The berries will begin to break down, which is just fine. 4. Bring the mixture to a boil over medium high heat, stirring frequently. Let it bubble and boil for 1 minute. It should thicken up into a nice syrup consistency for you. 5. Remove it from the heat and add 1 tablespoon butter, 1⁄2 teaspoon vanilla and a dash of salt. 6. Drizzle it over a lovely stack of pancakes.

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the an Canadilty spAneincduilga ence of ese fries, g

ravy &

che

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R eal Canadian Poutine • 1L vegetable oil for frying • 11⁄4 can beef gravy • 5 medium potatoes, cut into fries • 2 cups cheese curds

(serves 4)

1. Heat oil in a deep fryer or deep heavy skillet to 185ºC.

While the oil is heating, you can begin to warm your gravy. 2. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese.

Venison Lasagne

(serves 6)

• 2 tablespoons olive oil • 1 onion, minced • 2 cloves garlic, minced • 4 mushrooms, sliced • 1 bunch spinach, washed and chopped • 450g ricotta cheese • 450g minced venison • 1⁄2 teaspoon unsweetened cocoa powder • 1⁄2 teaspoon dark brown soft sugar • 680g pasta sauce • 175ml water • 1 tablespoon dried oregano • 1 tablespoon dried Italian herbs • salt and ground black pepper to taste • 250g fresh lasagne sheets • 250g grated mozzarella cheese • 4 tablespoons grated Parmesan cheese

Homemade Corn Dogs

1. Preheat an oven to 180ºC. Lightly coat a 20x30cm baking dish

with olive oil. 2. Heat oil in a frying pan over medium-high heat. Cook onions and garlic in oil until tender and semi-transparent. Stir in mushrooms, and cook until soft. Remove from heat. 3. In a sauce pan, combine spinach and 60ml water. Cover, and cook over medium heat until wilted. Drain. In a large bowl, mix together spinach, onion mixture and ricotta cheese. 4. In a frying pan, brown mince meat over medium-high heat, stirring frequently. When the pink colour is almost gone, stir in the cocoa and dark brown soft sugar. This removes the gamey-ness. Once the meat is well browned, drain to remove excess grease. Stir in pasta sauce and water, and season with oregano, Italian herbs, salt and pepper. 5. Ladle enough of the meat sauce into the baking dish to cover the bottom in a thin layer. Arrange a single layer of fresh lasagne sheets over the sauce. Spread one half of the ricotta cheese mixture over the sheets, and top with some of the passata and a sprinkle of parmesan and mozzarella cheese. Repeat with remaining ingredients, ending with a generous layer of mozzarella cheese. Cover dish with aluminium foil. Bake for 45 minutes.

• 3⁄4 cup yellow cornmeal • 3⁄4 cup all purpose flour • 11⁄2 tsp baking powder • 1⁄2 tsp baking soda • 1 tsp sugar • 1⁄2 tsp salt • 1⁄8 tsp nutmeg • 3⁄4 cup buttermilk • 2 eggs • 4 hot dogs • all purpose flour, for rolling • vegetable or peanut oil, for frying

(makes 4)

1. Preheat the fryer to 180ºC 2. To make the batter, whisk to combine the cornmeal, flour,

baking powder, baking soda, sugar, salt, and nutmeg. In another small bowl, whisk to combine the buttermilk and eggs, and mix this into the dry ingredients until there are no more streaks of flour, but be sure to leave lumps in the batter (do not stir those out, as you may overmix). Transfer the batter to a tall glass. 3. Skewer the hot dogs onto wooden sticks and roll the hot dogs in enough flour to coat, then shake the excess off. Dip the floured hot dogs into the tall cup of batter and put them straight into the fryer for about 3 minutes, but be sure not to overcrowd your fryer. 4. Depending on size, you might need to make 2-3 batches. The corn dogs are ready when the exterior is golden brown. Serve the corn dogs with ketchup and mustard if desired.

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Bison Bacon Cheeseburger (makes 6)

• 6 slices smoked bacon (170g) • 1 medium yellow onion, thinly sliced • 2 medium jalapeños, seeded and thinly sliced lengthwise • 3 Tbsp Worcestershire sauce • 2 medium garlic cloves, peeled and minced (about 1 Tbsp) • 1 large egg • 1 teaspoon kosher salt • 1⁄2 teaspoon freshly ground black pepper • 910g ground bison meat (replace with beef mince) • 6 thin slices Swiss cheese (90g) • 6 toasted burger buns • 1⁄2 medium Hass avocado, sliced just before serving

1. Heat the broiler to high and arrange a rack in the middle. Place

a cooling rack inside a baking sheet and set aside. 2. Heat a large frying pan over medium heat. Add bacon and cook until browned and crispy, about 10 minutes. Remove bacon to a paper-towel-lined plate and set aside; do not discard bacon fat (you should have about 2 tablespoons). Return the pan to medium heat, add onion and jalapeños, and cook in reserved bacon fat until soft and starting to color, about 4 minutes; set aside. 3. Mix together Worcestershire, garlic, egg, salt, and pepper in a large bowl until egg is broken up. Add bison meat (beef mince) and mix until thoroughly combined. 4. Shape meat mixture into 6 (3⁄4-cup) patties and place on the rack inside the baking sheet. Broil until browned and springy to the touch, about 10 minutes for medium. Place cheese on top of patties and cook until cheese melts, about 1 minute. 5. To serve, place cheeseburgers on buns and top with bacon, avocado slices, and sautéed onion mixture.

Nanaimo Bar Tar t (serves 12)

Crust: • 1⁄4 cup butter • 1⁄4 cup unsweetened cocoa • 3 tbsp granulated erythritol • 1 egg, beaten • 1 cup almond meal • 3⁄4 cup unsweetened shredded coconut • 1⁄3 cup chopped pecans or walnuts • 1⁄2 tsp vanilla extract Filling: • 140g cream cheese, softened • 1⁄2 cup heavy cream • 1 package sugar-free vanilla pudding mix • 1⁄2 cup almond milk • 1⁄2 tsp vanilla extract Chocolate ganache: • 1⁄4 cup butter • 45g unsweetened chocolate • 2 tbsp powdered erythritol • 2 tbsp cocoa powder • 8 drops stevia extract

LOW CARB

1. For the crust, melt butter in a medium saucepan over low heat.

Stir in cocoa and erythritol and then slowly whisk in beaten egg. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in almond meal, coconut, nuts and vanilla. Press crust evenly into bottom and sides of a 9 inch tart pan with removable bottom and refrigerate until firm (30-45 minutes). 2. In a medium bowl, beat softened cream cheese until smooth. Add cream, pudding powder, almond milk and vanilla and beat until combined. Spread over crust and refrigerate for at least half an hour. 3. In a small saucepan over a low heat, melt butter, unsweetened chocolate and powdered erythritol together. Add cocoa powder and stir until smooth. Remove from heat and stir in stevia extract. Spread over filling and refrigerate until set, about 1 hour.

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EDITION: S â&#x20AC;&#x2122; H T N O M IN THIS your

must- have

summer fruit

Have some summer fun with juicy and delicious mangoes, with this selection of recipes that can be made by the smallest of hands.

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Chicken, Mango & Cashew Nut Curry Mango & Parma Ham with Mango Vinaigrette Chilled Mango & Roasted Red Pepper Soup Mango Curd Tartlets Mango & Smoked Beef Salad Platter with Micro Greens Mango Breakfast Parfait with Vanilla Bean Syrup, Yoghurt & Granola Mango, Biltong & Blue Cheese Braai Salad Mango, Feta & Sweet Chilli Salad Mango & Cinnamon Oats Mango Fool Mango Yoghurt Popsicles

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Chicke n, Mango Cashew & Nut Curr y

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the

king of fruits

There’s no doubt about it; when you think of the fabulously fresh flavours of summer, mango is always first on the list. Perhaps that’s to be expected, given that this tantalising tropical fruit is renowned the world over as the ‘king of fruits’ – a title that purportedly harks back to its popularity among princes of the east centuries ago and the belief that it was the food of the gods in ancient India. Although mangoes originated in this region more than 4000 years ago, they‘ve become pretty well travelled, spreading throughout the world’s tropical and sub-tropical belt. That includes to our sunny shores, where they’re grown in abundance in Limpopo, Mpumalanga and KwaZulu-Natal. 92

We’re really spoilt for choice when it comes to our home-grown mangoes; nine different cultivars are grown locally and are available from December well into April, all offering the most succulently sweet flesh and a range vibrant colours. These include the early season Tommy Atkins, a medium to large sized fruit with a thick skin and beautiful sunset orange-red colouring; Zill, a small to medium mango with mild, sweet flesh and a greenish yellow skin with hues of red; and the medium-sized fibre-fleshed Peach and Sabre with their yellow colouring and red cheeks. February to April (mid-season) mangoes include Sensation, a small to medium sized oval fruit with a firm, stringless flesh and green purple colouration; and the sweet, succulent Heidi which is a medium to large, heart shaped fruit with hues of red and yellow. There are two other mangoes that have greenish yellow skins – Kent, a green-yellow mango with sweet, juicy and fibreless flesh, and Keitt, an oval-shaped mango with a yellow skin and very slight red blush. The skins of both these cultivars often remain greenyellow even when they’re ripe and ready to eat – so don’t make the mistake of thinking they’re not ripe! Kent is available mid to late season, while you’ll find Keitt towards the end of the season. That means you can include marvellous mangoes in all your summer dishes. Why not try chilled mango and roasted red pepper soup for starters, followed by chicken, mango and cashew nut curry for mains and a zesty mango fool for dessert? Having a braai? The mango, biltong and blue cheese braai salad is the ultimate accompaniment. And of course their gorgeous green and red festive colours make merry mangoes equally at home on the formal or alfresco festive table. Perfect at the poolside or a picnic in the park, dressed up in a delicious dish or simply eaten ‘hedgehog style’ right out the skin, mangoes are undeniably this season’s must-have fruit! But don’t curb your magical mango moments to the sunshine months, because you’ll find dried mango, atchars, jams, pickles, juices, tinned fruit and all the other mango by-products; on shop shelves all year long. G

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Chicken, Mango & Cashew Nut Curry(serves 4) Ingredients • 4 deboned chicken breasts, diced, or 8 deboned chicken thighs • 4 tablespoons olive oil • 1 onion, chopped • 2 tablespoons korma curry paste • 1 chicken stock cube (optional) • 2 large mangoes, peeled and chopped • 1 tin coconut cream • 50g cashew nuts • Coriander to garnish Preparation 1. Sauté the chicken pieces in olive oil, add the onion and curry paste and cook over medium heat for 8-10 minutes, adding ½ cup of water or chicken stock if necessary. 2. Add the mango, reserving a few pieces for garnish and add the coconut cream. 3. Simmer for 20 -30 minutes until chicken is cooked through and sauce has thickened slightly. 4. Serve garnished with cashew nuts, mango pieces and coriander.

Mango & Parma Ham with Mango Vinaigrette(serves 2) Ingredients • 100g Parma ham • 2 large mangoes, peeled and sliced For the vinaigrette • 1 ripe mango, peeled and chopped • ½ cup lemon juice • ¼ cup olive oil • ½ teaspoon red chilli flakes, crushed (optional)

Preparation 1. Wrap pieces of Parma ham around the mango slices, and arrange on a platter or individual plates. 2. To make the vinaigrette, whizz all the ingredients in a food processor until smooth. 3. Serve mango and Parma ham drizzled with vinaigrette and garnish with fresh herbs.

Chilled Mango & Roasted Red Pepper Soup(serves 4) Ingredients • 3 large yellow bell peppers, seeded and quartered • 2 large mangoes, peeled and cut into chunks (about 2 1⁄2 cups) • 1 cup mango nectar • 1⁄2 cup vegetable broth • 2 tablespoons fresh lime juice • 1 tablespoon grated fresh ginger • 1 to 2 teaspoons hot sauce • 2 tablespoons rice vinegar • ⁄ teaspoon salt • Sour cream Garnish: Fresh mint 1

Preparation 1. Place bell peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat 15 minutes or until blistered. Place bell peppers in a large ziptop plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, discarding skins. 2. Process peppers and mango in a blender or food processor until smooth. Add mango nectar and next 6 ingredients; process until smooth. Cover and chill mixture 2 hours. Top with sour cream, and garnish with fresh mint, if desired.

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& Mango am Parma H o ang with M ette Vinaigr

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Mango Curd Tartlets

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Mango Curd Tartlets Ingredients • 1 cup mango, pureed • ¼ cup castor sugar • 2 tablespoons corn flour • ¼ cup butter, unsalted • 2 lemons, juice and zest • 4 eggs, beaten For the Tartlets • 6 pastry cases • 1 large firm mango, peeled • 2 tablespoons icing sugar Preparation 1. To make the curd : Combine all the ingredients except the eggs in a saucepan and cook over medium heat, stirring constantly until slightly thickened. 2. Whisk the eggs in a separate bowl. Remove mango mixture from the heat, pour half the mixture into the eggs and whisk, return the egg mixture to the pan with the remaining mango mixture and return to the heat. 3. Cook for 2 minutes, stirring constantly 4. Remove from heat, cover and cool To assemble the tartlets 1. Spoon tablespoonfuls of the cooled mango curd into the pastry cases. 2. Using a vegetable peeler cut strips of mango to decorate the tartlets. 3. Dust with icing sugar to serve.

Mango & Smoked Beef Salad Platter with Micro Greens (serves 2 )

Ingredients • 2 large ripe mangoes, peeled and sliced • 100g smoked beef • 100g baby leaf salad or micro greens • ½ cup mini croutons • 50g parmesan shavings • olive oil & balsamic vinegar to serve

Mango, Biltong & Blue Cheese Braai Salad

Preparation 1. Heat a grill pan and drizzle with olive oil. 2. Grill pieces of mango until slightly charred but still firm 3. Arrange all ingredients on a platter, drizzle with olive oil and balsamic vinegar 4. Serve with crusty bread and a splash of olive oil and balsamic vinegar

Mango Breakfast Parfait with Vanilla Bean Syrup, Yoghurt & Granola

(serves 4 )

Ingredients • 6 ripe mangoes, peeled and sliced • 150g blue cheese, crumbled • 100g biltong, sliced Preparation 1. Arrange mango slices on a platter, scatter the blue cheese and biltong over, drizzle with olive oil and serve

Mango, Feta & Sweet Chilli Salad (serves 4 )

(serves 4)

Ingredients • 4 large ripe mangoes, peeled and cut into cheeks • 2 cups thick Greek style yoghurt • 1 cup granola For the vanilla bean syrup • 1 cup water • 1 cup white sugar • 4- 6 vanilla pods split length ways Preparation 1. Place the water, sugar and vanilla pods in a 98

saucepan over high heat, bring to the boil, reduce heat and simmer for 10–15 minutes until sugar is dissolved. 2. Set aside to cool. Can be stored in an airtight container in the fridge for 3 months. 3. Grill or roast the mango cheeks, arrange on plates and top with yoghurt and granola, spoon vanilla bean syrup over and serve.

Ingredients • 6 large ripe mangoes, peeled and sliced • 200g feta cheese • 10 spring onions, sliced • ¼ cup sweet chilli sauce • 1 lemon juice & zest Preparation 1. Arrange the mangoes on a platter, crumble the feta cheese over and scatter with spring onions. 2. To make the dressing whisk the sweet chilli sauce with the lemon juice and zest and pour over the salad. Serve immediately.

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Mang Smok o & ed Be ef Salad Platte r with M icro Green s GI NJA f o o d m agazi n e

o Mang t fas Break t i Parfa

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Mango & Cinnamon Oats

Mango Yoghurt Popsicles

Ingredients • 2 cups rolled oats • 4 cups water • ½ teaspoon ground cinnamon • 2 large mangoes, peeled and chopped • A handful of dried mango • 100ml cream • ¼ cup dark brown sugar

Ingredients • 3 medium mangoes, chopped • 2 cups Greek yogurt • 2 tablespoons lemon juice

(serves 4 )

Preparation 1. Place oats, water, cinnamon and dried mango in a medium saucepan. 2. Stir over a medium heat for 8-10 minutes until the oats are thick and smooth. 3. Stir in the mango pieces(reserving a few for garnish) and the sugar and cream. 4. Serve garnished with extra mango.

Mango Fool (serves 4 )

Ingredients • 2 large ripe mangoes, peeled and chopped • 1 lemon juice and zest • 2 tablespoons castor sugar – optional • 500ml thick Greek style yoghurt Preparation 1. Reserve a few pieces of mango to garnish. 2. Puree the remaining mango flesh with the lemon juice. 3. Add the castor sugar according to your taste, depending on the sweetness of the mangoes. 4. Fold the puree into the yoghurt and spoon into glasses. Place in the refrigerator until well chilled 5. Serve the chilled fool garnished with the reserved mango pieces

(Makes 8 popsicles)

Preparation 1. Combine all ingredients in a blender (or food processor) and process until smooth. 2. Pour the mixture into the popsicle molds. If you used a food processor, you’ll find it easiest to transfer the mixture to a large measuring cup, or bowl, with a spout, and then pour into the molds. 3. Freeze at least 3-4 hours. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out.

Mango Yoghur t Popsic les

THE HARVEST KITCHEN A year of flavour on an organic farm by Christine Stevens ‘You can almost hear the crunch of freshly picked produce and smell the recently plucked herbs bashed rudely in a mortar and pestle, but, more than anything, you can feel the passion with which Christine Stevens created every dish!’ – Samantha Page, O magazine, 2009

BOOK COVER

Christine Stevens’ book ‘Harvest’, features food background with a dash of growing advice, personal anecdotes and practical knowledge, Christine shares tricks for keeping the pantry full of things to ensure healthy, delicious meals. Each recipe is tried and tested, and deliciously tasty. Following the Stevens family move to an organic wine and fruit farm, Christine decides her culinary style needs to change, doing away with her city style of cooking and being seduced by the smell of baking, the taste of simple fresh ingredients and the joy of preserving sun- kissed fruits. Her inspiration comes from fond memories of working on local farms as a child and frequenting European markets whilst travelling. The Harvest Kitchen offers a glimpse into the kitchen of an organic farm, exploring an organic lifestyle, and proving that the tastiest meals are often the simplest.

Good, fresh food – without the fuss. G 102

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B SA OOK MP LE S

GINJA

SPI

BRING YOUR FOOD

TO LIFE!

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GET YOUR REVENGE THIS VALENTINES! This tastes like my dreams.

Valentine’s Day is all about showing that special someone just how much they mean to you and we’ve got just the thing to help you spice things up. This Valentine’s Day, revenge is a meal best served hot! If you haven’t heard of it yet, it’s time for a blind date with Kelly’s Revenge.

It’s a chilli recipe with an intricate blend of flavoursome ingredients, which when combined, sweeps you off your feet and leaves you with a zesty lemon and ginger taste that lingers and gets your tongue wagging for more. Not only is it a recipe that finds a special place in your heart, but also blends itself into your life seamlessly. It goes perfectly with Valentine’s Day because chillies release the same endorphins as sex and chocolate in your brain. All we can say is, a little bit of Revenge goes a long way. What began as a lunchtime relish for fellow employees is fast becoming a hot sensation endorsed by people across the globe.

Starting off with just one flavour, Kelly’s Revenge has expanded into three delicious variants over a very short space of time; due to very popular demand. If you’re brave enough and can’t resist the temptation, then put on an apron and cook something special for your Valentine and add a dash of Revenge for a delicious zesty finish. Warning: You might just need to keep an extinguisher in the kitchen. For orders and information, visit www.kellysrevenge.co.za and stand in line to win a Kelly’s Revenge hamper this Valentine's Day.

It’s my secret love potion!

WIN

1 of 12 Kelly's Revenge Hampers to the value of R 500 each! twitter.com/Kelly_Jozi www.facebook.com/ChilliFan

MILD

MED

HOT

www.kellysrevenge.co.za

Terms and Conditions: SMS's Cost R1.50 each T's & C's apply. Visit www.ginjafood.com for details on SMS Competition Competition Mechanics: To stand a chance of winning, SMS 'revenge' + your name to '45901' by 26 February 2014. 104 GI NJATerms f o o&dConditions. m agazi ne

COOK FROM THE HEART South Africa’s answer to Nigella Lawson!

BOOK COVER

With her trademark being easy and delicious food that also looks beautiful, Alida Ryder’s latest cookbook is everything you could hope to get from the award winning blogger, and then some. ‘Cook from the Heart: Food for every mood’ has recipes specially created to suit your mood – food that will give you a lift when you are feeling down, add that extra bit of joy to your celebrations, and even turn a romantic occasion into something fantastic. What started as a simple way to share her recipes with family and friends has quickly evolved into her writing two recipe books, doing freelance food-styling and photography, and even recipe development. This wife and mom-to-twins is South Africa’s answer to Nigella Lawson.

BOOK S SAMPLE

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105

Zwilling Sommelier Set, available at www.kitchenpassion.co.za

EAT IN

with

FQ 106- 2 timeless taupe

TC - 6 wet cement - 8 burnt bean GI NJA f o o d m agazi nAC e

NT - 3 victory red

Head office: 031 702 6315 • GI www.shavepaints.co.za • Follow us on NJA f o o d m agazi n e

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KITCHENAID AFRICA IS PROUD TO ANNOUNCE THE EXTENSION OF THEIR FAMILY OF KITCHENAID ARTISAN PRODUCTS!

The Platinum Stand Mixer features a premium two coat metallic finish, elegant glass bowl and Flex Edge Beater for faster ingredient incorporation. Original planetary mixing action allows the beater to spiral to 67 different points within the bowl, delivering quick and complete mixing for outstanding results. A wide range of optional accessories turn your mixer into a true kitchen aid. Just attach them to the mixer through the attachment hub and you are ready to grind meat, make sausages, slice vegetables, roll and cut pasta, make ice cream and much more, all with the effortless perfection that comes from over 90 years of expertise. GI NJA f o o d m agazi n e 109

Anyone for a little “ Kitchen ” Passion this Valentines Day?

Whether you are creating a romantic

For those who enjoy a great steak, the

meal, indulging in some seductive

Staub American Grill Pan is the ultimate

baking, or simply buying something

solution for that great charred taste, and

special for your sweetheart, Kitchen

of course is the ticket to those eggs and

Passion has all you need (in red and

flapjacks if you’re making a Valentines

pink!) to make this Valentines Day

Day breakfast in bed.

memorable.

Seductive Baking Tools… Nothing says ‘I love you’ quite like

‘Must have’s’ serving that

a KitchenAid Artisan Stand Mixer

romantic meal…

The KitchenAid Pancake Turner in bright

Say ‘I love you’ in a Staub’s heart-

red will have you flipping crumpets,

shaped miniature ceramic cocotte.

pancakes and flapjacks with ease for

Perfect for side dishes, desserts and

a Valentines Day morning breakfast.

accompaniments, these cocottes

End your Valentines Day on a sweet

will look beautiful on any Valentines

note and win over your sweetheart with

Day table.

romantic treats baked in Siliconezone’s range of heart shaped muffin moulds.

Staub Ceramics are designed for

Add a touch of red and retro flair to your

connoisseurs who are looking for

kitchen with the ADE slim and ADE Luisa

wholesome and tasty dishes that are in

kitchen scales.

harmony with their living environment. Available in a rainbow of attractive

Or simply some great gift ideas to make

colours, all dishes have been designed

your Valentine swoon.

for easy storage, are stackable, and nestle into each other. No table is complete without beautiful cutlery. Designed by Italian architect Matteo Thun, Minimale by Zwilling J.A. Henckels captivates with its puristic lines and harmonic presence.

Staub Ceramics

ADE Luisa Scale

Staub heart-shaped miniature ceramic cocotte

KitchenAid Professional Utensils Empire Red

KitchenAid Artisan Stand Mixer

ADE Slim Scale

DINE OUT GUIDE The GINJA Selection guide to dining out.

FINE DINING CAPE TOWN *** Five Flies Restaurant Area: Cape Town Cuisine: Fine Dining, Fusion Ambience: Trendy Monday - Friday: Breakfast: 06:30 - 10:30 Lunch: 12:00 - 15:00 Dinner: 19:00 till late Saturday & Sunday: Dinner: 19:00 till late 021 424 4442 Rembrandt House; 14-16 Keerom Street Cape Town *** La Colombe Area: Constantia Cuisine: French; Fine Dining; Fusion Ambience: Relaxed Monday – Sunday - Lunch: 12:30 – 14:30; Dinner 19:30 – 21:30 Closed Sunday Evenings in Winter Months 021 794 2390 Constantia Uitsig Wine Estate Spaanschemat River Road Constantia; Cape Town

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DURBAN *** Green Food Studio Area: Umhlali Cuisine: Contemporary, French, Fine Dining, Light Meals Ambience: Trendy Monday – Sunday 06:30 – 22:30 032 947 1600 Boulevard 44 Boutique Hotel 44 Lee Barns Boulevard, Umhlali Ballito *** St James on Venice Area: Morningside Cuisine: Contemporary, Fine Dining, Light Meals Ambience: Upmarket Breakfast: Monday – Sunday 07:00 – 10:30 Lunch: Monday – Sunday 11:00 – 21:30 Dinner: Monday – Thursday 18:30 – 21:30 031 312 9488 The Saint James on Venice 100 Venice Road; Morningside Durban JOHANNESBURG *** Vilamoura Area: Sandton Cuisine: Fine Dining; Portuguese Ambience: Upmarket Monday – Friday; Lunch 12:00 – 15:00

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Monday – Thursday; Dinner 18:30 – 22:30 Friday – Saturday; Dinner 18:30 – 23:30 Sunday - Closed 011 884 0360 Sandton Sun Hotel Corner 5th & Alice Roads; Sandton Johannesburg *** Pigalle Area: Sandton Cuisine: Fine Dining; Portuguese; Continental Ambience: Upmarket Lunch; 12:00 – 15:00 Dinner 18:45 to close 011 884 8899 Michelangelo Towers Shop U09, 4th Floor Maud Street, Sandton Johannesburg PRETORIA *** Hemingway’s Restaurant and Wine Cellar Area: Centurion Cuisine: Fine Dining, French Ambience: Upmarket Tuesday – Saturday 11:00 – 23:00 Sunday & Monday: Closed 012 660 3810 Leriba Hotel and Spa 245 End Avenue, Clubview

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DINE OUT GUIDE CONTINUED The GINJA Selection guide to dining out.

Centurion, Pretoria *** Brasserie de Paris Area: Pretoria Cuisine: Fine Dining, French Ambience: Upmarket Monday – Friday Lunch: 12:00 - 14:30 Dinner: 19:00 - 21:00 Saturday Dinner: 19:00 - 21:30 Sunday: Closed 012 460 3583 381 Aries Street; Waterkloof Ridge Pretoria

SEAFOOD CAPE TOWN *** Tuscany Beach Restaurant Area: Camps Bay Cuisine: Seafood, Italian Ambience: Relaxed 07:00 – 23:00; Late Night Cocktail Bar 021 438 1213 41 Victoria Road; Camps Bay Cape Town *** On The Rocks Area: Bloubergstrand Cuisine: Seafood, Global / International Ambience: Upmarket Monday – Sunday 09:00 – 22:00 021 554 1988

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45 Stadler Road; Bloubergstrand Cape Town DURBAN *** Café 1999 Area: Berea Cuisine: Seafood, Mediterranean Ambience: Trendy Monday - Friday Lunch: 12:30 – 14:30 Monday – Saturday Dinner 17:30 – 22:30 031 202 3406 Shop 2, Silvervause Centre Cnr Silverton & Vause Roads Berea, Durban Daruma Area: Durban Cuisine: Seafood, Japanese Cuisine Ambience: Upmarket Monday – Sunday Lunch: 12:00 – 15:00 Dinner 18:00 – 22:00 031 362 1322 Elangeni Hotel 63 OR Tambo Parade, North Beach Durban JOHANNESBURG *** Hashi Fusion Japenese Cuisine Area: Rosebank Cuisine: Seafood, Japenese

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Ambience: Trendy Monday to Sunday; 11:30 – 23:30 011 447 8328 177 Oxford Road Shop G34, The Zone @ Rosebank Rosebank *** Browns of Rivonia Restaurant & Wine Cellar Area: Rivonia Cuisine: Seafood, International, Game Ambience: Upmarket Monday to Friday – Lunch & Dinner 12:00 – 22:00 Saturday – Dinner 18:00 – 22:00 011 803 7533 21 Wessels Road, Rivonia Johannesburg PRETORIA *** Adega Area: Montana Cuisine: Portuguese, Seafood, Drills Ambience: Upmarket Monday to Sunday; 12:00 – 22:00 012 548 3904 Cnr Zambezi Drive & Dr. Van der Merwe Street Montana

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