GINJA Food & Lifestyle Magazine Oct '13

WIN

WITH MADAME ZINGARA

HAYDEN QUINN

the pin-up surfer dishes it up

PATERNOSTER

OCTOBER 2013

9 772307 224007

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South Africa R30.00 (incl.VAT) Other Countries R26.32 (excl. VAT) www.ginjafood.com

a Quaint foodie’s paradise

CHRISTIAAN CAMPBELL sustainable produce on a SILVER plate

MADIBA DAY INSPIRES• PAT-A-CAKE, PAT-A-CAKE • OLIVE AWARDS • LAB GROWN MEAT • JUNIOR CHEF RECIPES

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

MADE IN ITALY

PREMIUM QUALITY AND DESIGN

National Call Centre 0860 102 984

CON T E N T S 44

FOOD NEWS

10 Fries with that: Taking your burger to a whole new level.

12 Olyfberg takes gold: an award winning olive oil while joining hands with cansa.

15 Feeding the soul: helping the future, today.

18 with love and magic: Madame zingara in the mother city

– lights, camera, cuizine.

COVER FEATURE

44 Where the fishermen live: Foodies paradise nestled in the quaint fishing village of paternoster.

SWEET TOOTH

56 pat-a-cake: Louise wilkinson’s delectable desserts.

TRAVEL LOCAl 44

50

Where the fisherman live: Foodies paradise nestled in the quaint fishing village of paternoster.

Catch of the day: Ginja’s chef sean’s seafood selection.

TRAVEL ABROAD 38

Rio: from culture to cuisine, there is nothing subtle about it.

GIVEAWAYS 9 27

69 105

56

setta Kitchenware: ginja branded boards up for Grabs.

SUBSCRIBE & WIN: golden circle Tickets to Madame zingara for 2 LUCKY SUBSCRIBERS! A SPICY WINE PAIRING: SMS & WIN MORGANSTER CARUSO WINE. GINJA JUNIOR CHEF: Hampers for young inspiring chefs.

FOOD INTERESTS & Health 28 32

Super cinnamon: a flexible spice packing a healthy punch. olives: the food that stood the taste of time.

WINE

64 the home grown punch: waterkloof harvests success.

66 FIRST CLASS PINOT NOIR: Bouchard Finlayson’s Galpin Peak Pinot noir flies first class.

68 a spicy blend: Peru’s national dish gains modern

world reputation.

FOOD TALK

70 HAYDEN QUINN: australia’s pin-up surfer shows off his

culinary skills.

78 COOKING WITH GERARD VAN STADEN: “great food is a lot

of little things done well” 88 christiaan campbell: a home-grown chef keeping it local,

seasonal and sustainable.

98 love, food, passion, patience: vovo telo – the breadwinner

of richmond hill.

Ginja junior chef

98

70

104

104 welcome: watch out culinary world, here they come.

106 be a master of your braai: light the fires and stock the

coals, make your braai stand out from the crowd.

DINE OUT 112

06 GINJA FOOD

The Ginja Selection: GUIDE TO DINING OUT IN SOUTH AFRICA.

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EDITORS NOTES

OCTOBER13 ISSUE Nº 06 September is the month when the leaves start to change and the flowers come out from hiding. Stepping out into the warm spring air always makes me excited for change that lies ahead, not only in the season, but in the world of food. This month saw the Ginja Team moving into a new premises, symbolising an expanding team of professionals and new adventures to share with you, our readers.

This month we are very excited to launch our Ginja Junior Chef section in the magazine, inspired by Hayden Brown, my little cooking wonder. With the culinary skills of children coming to the fore, we are thrilled to be able to share with you what the kids of today are able to accomplish when handed the proverbial wooden spoon.

Having the ocean in sight on a daily basis has inspired us to take a look at seafood and all the ocean has to offer, from the good old fashioned fish and chips, to a prawn, clams and scallops pasta that you can see on the cover page.

With my international travels on hold for the moment, I was able to take the time to have a look locally, focussing on what South Africa has to offer. What we fail to realise is that we are surrounded by some of the most talented and amazing chefs that the world has to offer, right in our back yard!

So, I urge you, take a look around you area and explore the hidden tastes that your town has to offer. You never know, you might have an undercover chef next door.

Jacqui Brown

thefoodmagazine Editor Jacqui Brown jacqui@ginjamedia.com 031 563 0054 071 612 0056 Marketing Maggi van Rhyn maggi@ginjamedia.com 011 234 4816 083 857 2731 Executive Chef & Consultant Sean Rust chefsean@ginjamedia.com 031 563 0054 079 246 5189 SENIOR Designer Kyle Mascia design@ginjamedia.com Designer ROSE COLLINGWOOD rose@ginjamedia.com Printing PAARL MEDIA PAARL Distribution ON THE DOT Mail us at P O Box 20111 Durban North, 4016

08 GINJA FOOD

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FOOD NEWS

fries

with

that ?

the world’s first lab grown meat is raising some much needed questions.

Meat has traditionally been defined as the flesh of an animal as food, a definition that could possibly have to be re-examined following the first ever public tasting of a cultured beef burger in London recently.

Professor Mark Post of Maastricht University (UM) in the Netherlands developed the burger using cultured beef and other ingredients commonly found in similar food products such as salt, egg powder and bread crumbs. Red beet juice and saffron were also added to bring out its natural colours.

A world first, this lab grown meat is said to be a crucial first step in finding a sustainable alternative to meat production that’s more ethical and environmentally friendly in light of the fact the world faces critical food shortages in the near future as the demand for meat is expected to increase by more than two-thirds by 2050.

The team at the university believe that as the world’s populations grows to an estimated nine billion by the middle of the century, even intense livestock farming processes will not be able to match the demand from a growing middle class for meat. In a statement, UM says, “Cultured Beef also paves the way for food production that does not burden the environment or require such widespread use of livestock for meat. Commercial production of Cultured Beef could begin within 10 to 20 years.”

At the official tasting, Professor Post said, “What we are trying today is important because I hope it will show Cultured Beef has the answers to major problems that the world faces. Our burger is made from muscle cells taken from a cow. We haven’t altered them in any way. For it to succeed, it has to look, feel and hopefully taste like the real thing.”

Chicago-based author Josh Schonwald, who has written extensively on the future of food and was one of the first tasters of the burger, said, “I’m very excited to have this opportunity.

Four years ago, when I was researching The Taste of Tomorrow, I went to the Netherlands in the hope of tasting cultured meat. It just wasn’t possible then.”

The burger is made by scientists in a laboratory where a sample of muscle cells taken from a cow are cultured in a laboratory and then placed in a nutrient solution to create muscle tissue. The tissue is grown by placing the cells in a ring, like a donut, around a hub of gel. The muscle cells grow into small strands of meat. Around 20 000 strands are needed to make one 140g burger.

Project supporter Sergey Brin says, “There are basically 10 GINJA FOOD

three things that can happen going forward. One is that we all become vegetarian. I don’t think that’s really likely. The second is we ignore the issue and that leads to continued environmental harm and the third option is we do something new.”

He adds, “Sometimes when technology comes along, it has the capability to transform how we view our world. I like to look at technological opportunities. When technology seems like it is on the cusp of viability and if it succeeds there, it can be really transformative of the world.”

A significant development in addressing sustainability, the question is whether this lab grown meat can actually be classified as ‘meat’. Professor Hettie Schonfeldt, manager of the Consumer Education Campaign for the Red Meat Producers Organisation and coordinator of Red Meat Research and Development South Africa, says, “Let’s start with the definition of what we call meat. Legislation is clear on what the law calls meat by definition of origin from species. As a consumer, I have a very clear definition of what I call meat edible to man – it jumps or walks around in skin and is not linked to a petri dish.”

She adds that meat quality is defined as something with nutrient content and bioavailability of nutrients, sensory attributes such as taste and texture, safety and that the product appearance has to be verified prior to equal fresh meat produced.

Regardless of what cultured beef means for the definition of meat, what is clear is that there is an urgent need to find a solution. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless a sustainable alternative is found.

What’s more is that UM found that livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity.

While slightly controversial, the world’s first lab grown meat has highlighted the fact that we need to start examining more sustainable options and begin to change the way we eat and think about food as a whole. g

FOOD NEWS

Top Left: Chef Richard McGeown cooking a burger made from Cultured Beef; mince meat from Cultured Beef. Middle row from left: food technician Peter Verstrate; professor Mark Post; Author Josh Schonwald; food scientist Hanni R端tzler.

GINJA FOOD 11

FOOD NEWS

O lyfberg takes gold

Olyfberg receives gold at 2013 SA Olive Awards Olyfberg olive products’ medium fruity extra virgin 2013 olive oil won gold at the 8th annual SA Olive Awards held on 21 August 2013. During this year’s competition, judges faced a record number of olive oil entries totalling over a hundred different oils to be tasted and judged.

“Olyfberg is proud to receive such an accolade, especially in today’s growing olive industry where the quality of oils and level of competition are improving exponentially.”

So says Olyfberg’s proud new manager, Pieter Kruger.

“We believe in a dual focus – quality of product and affordability. Both fine and poor quality oils can come from good fruit, but you cannot produce superior quality oil from poor quality fruit. At Olyfberg we are proud of our quality

trademark and continued success and we will never enter a product to the market if we are not completely satisfied with its excellence,” explains Kruger.

Olyfberg and CANSA join hands for the never-ending battle against cancer Olyfberg and the Cancer Association of South Africa (CANSA) recently joined hands in the battle against cancer.

Olyfberg will donate R2 to cancer research for every litre of their Extra Virgin Olive Oil sold. Be on the lookout for the CANSA Smart Choice sticker on the Olyfberg Extra Virgin Olive Oil bottles.

THE ESTATE Olyfberg is situated on the Breede River in the Western Cape, South Africa.

From here they produce high quality, handpicked, affordable olive products. G

Join the conversation on Facebook or Twitter @OlyfbergOlive For more information contact Wilna Hugo at wilna@olyfberg.com, telephone 023 342 5096 / 082 075 7558 or visit our website at www.olyfberg.co.za.

CANSA website www.cansa.org.za

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

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

Diners should see their StreetSmart donation reflected on their

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

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

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

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

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

FOOD NEWS

FEEDING

THE

SOUL

Madiba Day inspires Waterkloof to give youngsters a new lease on life On this page: Waterkloof team

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FOOD NEWS

In recognition of the 67 years of his life Madiba devoted to serving humanity, Waterkloof Estate, a sustainable wine estate on the outskirts of Somerset West, reached out to the poverty-stricken Sir Lowry’s Pass Village, part of its continued support for the Sir Lowry’s Pass Community Empowerment Project.

The final plan is to build 8 classrooms and an office and exhibition room.

The tone was set by Madiba himself, and in honouring this selfless cause, Waterkloof’s staff spend the day at the crippled Sir Lowry’s Pass Primary School and dished out nutritious soup, fresh bread and cool drinks and potato chips to 1000 needy scholars between the ages of 7 and 13.

“The program has seen significant improvements in the capabilities of the children over the past three years. Reading improved by 200% on average per annum and literacy by 400% during 2012. It was great to view the progress of these classrooms during our visit on Thursday,” shares an elated Claudia.

These scholars live in dire conditions in the Sir Lowry’s Pass Village. The lack of education coupled with HIV/Aids, drugs and alcohol abuse have contributed to a 40% unemployment rate with most of the inhabitants barely surviving, having to live without proper sanitation, electricity and water.

“Sir Lowry’s Pass Village is the closest community to Waterkloof. It is here where we choose to make a difference. Working with the Sir Lowry’s Pass Village Empowerment Project we contributed towards the Sir Lowry’s Pass Literacy Program this year. The program is aimed at the literacy development of most of the children aged 3-13 years,” shares Claudia Young-Kelly, Sales and Marketing Manager at Waterkloof Estate.

The trust recently decided to build classrooms for an extended program which will provide early childhood development as well as numeracy and literacy development for about 1300 children in Sir Lowry’s Pass Village.

16 GINJA FOOD

“By reaching out to the school, not only on Tata’s special birthday, but throughout the year, we aim to assist wherever we can to improve the unfortunate social circumstances of this very poor community that has been largely forgotten. At Waterkloof we strive to take action, inspire change and make every day a Mandela Day with a focus on food

security and literacy,” adds Claudia.

Last year, Waterkloof, in conjunction with the Sir Lowry’s Pass Community Empowerment Project, initiated a donation campaign which challenged individuals and local businesses to donate clothing, educational toys and non-perishable food to the primary school.

Waterkloof also donated school shoes and socks to 125 Grade 1 learners and soup, sweets and drinks to all the scholars on the day.

“Education improvement is the only route to a long term cohesive affluent South Africa,” shares Paul Boutinot, owner of Waterkloof.

For more information on Waterkloof Estate contact Tel: 021 858 1292, visit www. waterkloofwines.co.za or send an email to claudia@waterkloofwines.co.za.

For more information on the Sir Lowry’s Pass Community Empowerment Project and its Sir Lowry’s Pass Literacy Program visit www. empowerment-project.org or contact Campher Serfontein on Tel: 083 655 5590. G

FOOD NEWS

“we aim to assist wherever we can to improve the unfortunate social circumstances of this very poor community that has been largely forgotten�

Opposite page: Ananda Isaacs receives her warm meal provided by the Waterkloof team. Clockwise, from above: Morisia du Toit, Sisipho Sibukha, Catherine Moses, Pamela; Michaela, Abigail January; Storm Williams with her lunch; Waterkloof winemaker Nadia Barnard pouring for Nevel Johnson and Riano Pienaar; students line up for their meals.

GINJA FOOD 17

W I T H L O V E A N D M A G I C

Madame Zingara in the Mother City Originally founded in 2001 by Richard Griffin, Madame Zingara was a capricious 80-seater restaurant nestled in the heart of Cape Town’s city centre. It was well known for its outlandish glitter-dusted service and Richard’s whimsical culinary creations.

FOOD NEWS

GINJA FOOD 19

Madame Zingara gets up close and personal with their chefs, Mark Milne of Don Pedro and Emile Goliath of The Theater of Dreams.

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FOOD NEWS

How long have you been a chef?

Mark I have been in kitchens since I was 15 years old, so 20 years now.

Emile I’ve been a chef for about 14 years.

Where did you study?

Mark I Studied in Scotland at Dundee tech college and then in every kitchen since.

Emile I studied at Protea College which used to be in Keerom Street, Cape Town.

What has your work experience been?

Mark Varied, from small intimate places to large scale operations, but I do prefer the former.

Emile My first job was at a little English/ French cuisine restaurant called Cargill’s in Rondebosch. I also worked at the Cape Sun International in Strand Street and from there I cooked meals at the Airport for private landing jets. I also got roped into working at a few coffee shops which I helped develop into Bistro’s. One of my favorite jobs was at an Asian Fusion cuisine restaurant called Café Mao, Nelson Mandela Rhodes Building. I started with Madame Zingara in 2007, travelled to London with them and helped open Bombay Bicycle Club; it’s been over 6 years now.

How did you start working at Madame Zingara?

Mark It was all very quick, I had just moved to Cape-Town in February 2012 and a month later heard that Madame Zingara was looking for chefs I applied, had a meeting with Richard, and went from there.

Emile I started working at Café Mao with former employees who worked at Madame Zingara’s first restaurant in Loop Street, before it burnt down in 2006. Six months later Madame Zingara was back but this time with a Spiegel tent and opened the

Theater of Dreams at Foreshore, Cape Town. My colleagues excitedly left Cafe Mao to return working for Madame Zingara.

I stayed in contact with them and visited them onsite a few times and got to know more people working for Madame Zingara.

I also decided to leave Café Mao and applied and got a job at Table Bay Hotel but on the first day I arrived Madame Zingara called and offered me a position!

Without any hesitation I resigned there and then and I’ve never looked back. Funny enough, I started out sewing sequins on dresses before I started in the kitchen, was fun, lol!

What has your high and lows been whilst working with the Madame?

Mark So far I have not had any lows, I really enjoy working with this team.

Emile Highs – when we all packed up and went to London, that was amazing and a wonderful experience. Lows – Getting thrown out of the kitchen a couple of times, lol, just to be back the next day, we all know that! Hehe.

Who is your role model?

Mark Marco Pierre White, brilliant with a hint of crazy.

Emile Role models – I have two, Deidre Cargill and Grethel Ferreira, both of them had huge impacts and influences on my culinary career and on my life. Amazing strong, hard working women.

What is your favourite dish and why do you love cooking it?

Mark Shortbread is my choice; it looks amazing, tastes great and always gets a wow at the end of the meal.

Emile I love cooking Asian cuisine or anything else from the east. I love the bold

flavors and taste! It is spicy yet fresh, it’s like an explosion.

If you could cook a meal for anyone, would it be and what would you cook?

Mark Probably my wife Liana, I do all my cooking at work and tend to forget on my off days, anyway I would cook – Coral spiced King Scallops with cauliflower puree, crisp chicken skin and braised baby gem lettuce.

Emile How about who I cooked for already, when I held the position as a chef at the Airport I got given the opportunity to cook for Oprah and her team. I made her a South- African influenced dish; Biltongflavored Springbok Loin served with potato and butternut cake, baby root vegetables, bok choy and beetroot jus.

What are your culinary influences?

Mark Definitely French, Spanish and Italian.

Emile I’m influenced by Asian and Thai food, or like I said before anything from the East.

What don’t people know about you that you wish they did?

Mark Not much really, I love what I do and very lucky that it’s in Cape Town for the Madame Zingara.

Emile About me, lol, I use to Dance Ballroom and Latin and I love doing it!!!

Favorite SA dish and restaurant?

Mark Restaurant– I’m really not sure, so many great places around Cape Town and as a SA dish I’m sorry but you can’t beat a good braai.

Emile My favorite SA dish, there is so many but one of my favorites is a nice Homemade Bobotie. Favorite SA restaurant is Saigon on Kloof Street, Cape Town. G

GINJA FOOD 21

The Theatre of Dreams Madame Zingara’s Theatre of Dreams is a dinner cirque spectacular which has been thrilling audiences in Cape Town, Johannesburg and Durban since early 2007. Based on the traditional Mirror tents of Europe, the innovative Theatre of Dreams has completely transformed the concept of dining out in South Africa, earning them many accolades for their interpretation of ‘dinner theatre.’ Offering a multi-sensory experience which transcends the boundaries between audience, artists and staff, it is a unique synthesis of dining and entertainment where everything is possible and anything can happen.

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FOOD NEWS

Butternut & Sage Risotto Cakes

GINJA FOOD 23

FOOD NEWS

Don Pedro Deep in the heart of Woodstock, the great Skollywood gathers momentum. And those in the know…. know just what that means. Mountains of sticky ribs, over-flowing cocktails, an addictively festive ambience and guests reveling way past their bed time. It’s where locals gather to tell their stories, forget about the day or simply let their hair down for a few hours. It’s where all are welcome and friendly staff treat you like family. Whether you’re celebrating an occasion or simply dropping by to relax and tuck into delectable fare with loved ones, Don Pedro and all his beautiful Wives is the quintessential local where everyone knows your name.

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FOOD NEWS

DUCK A L’ORANGE

GINJA FOOD 25

FOOD NEWS

emile’s Tian of Butternut & Sage Risotto Cakes layered with Roasted baby Veg and Goats cheese Rocket and Peperonata Risotto • 300g Arborio rice • 1 white onion • 1 rosemary sprig • 1 whole clove garlic • 250ml white wine • 100g butter • 800ml veg stock • 500g Butternut, cut into 1cm cubes • Handful of sage leaves, roughly chopped • 30ml Olive oil • Salt and Pepper 1. Pre heat an oven to 220°C and toss the butternut with the seasoning and olive oil.

2. Roast in the oven for about 30minutes, making sure not to burn the butternut. 3. Mix the butternut with the sage leaves. 4. Start the risotto by finely dicing onions and garlic.

5. Melt the butter in a large sauce pan. 6.

Add the onions, rosemary and garlic and sweat for 10 to 15minutes. 7. Add the risotto and stir for about 2 minutes ( Rice needs to be coated) 8. Add the white wine and stir till reduced. 9. Add the veg stock to the rice and cook until all stock is absorbed cook until the rice is almost soft. 10. Mash up half of the butternut and add to the risotto, stir through.

11. Add the rest of the butternut and stir. 12.

Spread the risotto evenly into a baking tray and leave to cool.

set in the fridge for at least 30 minutes.

5. When ready, fry the risotto cakes in a pan with shallow oil, till lightly brown all over. 6.

Place in a 200°C oven for about 5 minutes to heat.

Top the cake with the roasted vegetables and then with more of the goats cheese. Top the dish with the rocket leaves. Place the Peperonata around the risotto cake. Sprinkle with Grated Parmesan and Chives.

Peperonata: • 1 red pepper • 1 yellow pepper • 1 red onion • 1 clove garlic • 1 rosemary sprig • 1 bay leaf • 30ml Red wine vinegar • 30ml balsamic vinegar • 30ml treacle sugar • 1 tin whole peel tomatoes • 30ml Tomato paste • 125ml Red wine • 50ml Olive Oil • salt and pepper • a bit of water 1. Halve and clean the peppers out and French cut 2. Chop the onion fine. 3. Heat the oil in a pot and add the onions, rosemary, bay leaf and sweat gently. 4. Add the garlic.

5. Add the balsamic and red wine vinegar and balance the flavour with sugar. 6. Add the tomato paste and cook through. 7. Add the peppers and the tomatoes, season and simmer for 45 minutes.

mark Duck a l’Orange For the Duck

1. Remove the wings, giblets and excess skin.

2. Prick the skin all over being careful not to pierce the meat. 3. Rub salt into the skin and season the cavity with salt, pepper, orange zest and some garlic. 4. Roast at 160ºC for two hours, turning the birds every half hour. 5.

Turn the temp up to 200ºC and roast for one more hour. 6. Remove from the oven, reserve the fat and allow the duck to cool to room temperature. 7. Cut the ducks in half and use your fingers to separate the meat from the bones. 8. Reserve the bones for stock/soup

Vegetables: • 1 Red Onion • 100g Button Mushrooms • 100g Baby Marrow • 100g Baby Corn • 100g Asparagus • 100g Broccoli • 100g Cauliflower • salt and pepper • 30ml Olive oil

A l’Orange sauce:

1. Pre heat an oven to 220°C. 2. Cut the vegetables into bite size pieces and place in a roasting tray with the seasoning and olive oil. 3. Roast in the oven for 10 to 20 minutes.

4. Check if the vegetables are soft and remove from the oven.

1. Put the vinegar and sugar into a pot and bring to the boil. 2. Cook until a caramel starts forming 3. Add the triple-sec and cook for 3 min 4. Add the orange juice and zest and bring to the boil. 5. Add the stock and reduce to taste

For plating:

ASSEMBLE: Place half duck with crispy skin on top of crushed potato, pour over orange sauce, garnish with dried orange slices and carrot tops.

• 1L red wine vinegar • 500g sugar • 6 oranges, Juiced and three zested • 100ml triple-sec • 1.5L chicken stock

coating: • 4 eggs, whisked • 100g Flour • 2 cups Panko bread crumbs 1. Shape the risotto into evenly sized cakes.

2. Coat the cakes in the flour and then into the eggs and lastly cover very well in the bread crumbs. 3. Place the risotto cakes on a tray and cover with cling wrap. 4. Leave to 26 GINJA FOOD

• 200g Plain Goats cheese (Chevin) • 120g Rocket leaves • 60g Grated Parmesan cheese• Chives • ASSEMBLE: Place the risotto cake down first on a plate, sprinkle some goat’s cheese on the cake.

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GINJA FOOD 27

Cinnamon Roasted Cauliflower

28 GINJA FOOD

FOOD INTERESTS

S uper cinnamon !

Some consumers are smart enough to realise that flavour in food can pack a double punch.

By choosing healthy options to flavour your food rather than preservatives, there are many ways to compliment your dishes while getting an added health benefit out of the mix.

Super foods typically offer higher nutrient contents and less saturated fats and contaminants. One such super food is cinnamon which is packed with healthy secerets.

A study published in the journal Diabetes Care in 2003 sampled 60 men and women with type 2 diabetes who were on diabetes medication. The participants took 1, 3, or 6 grams of cassia cinnamon or a placebo, in capsule form, for 40 days. The study revealed a drop in blood glucose levels between 18 and 29 percent in all three groups that received cinnamon.

The participants who had taken the smallest amount of cinnamon (about only 1gram) continued to have improved blood glucose levels 20 days after they stopped taking it.

Powdered cinnamon on its own can be added to whole wheat toast, oatmeal, baked apples, or even chicken dishes. It can also be soaked in hot water to make a soothing and curative cup of cinnamon tea.

Cinnamon is also believed to possess anticlotting and anti-bacterial properties.

It also assists with providing arthritis relief, improves brain health and is high in nutrients

This popular China, and purposes. It help lower with Type 2 amount of

It has an anti-clotting effect on the blood.

While it may not be sufficient to replace any medication with cinnamon, it certainly will help your condition with doses of this super food.

And let’s not forget the wonderful rich flavour cinnamon adds to sweet and savory dishes! G

spice was used in ancient Egypt, India for culinary and medicinal is believed that cinnamon can blood glucose levels in people diabetes and even increase the insulin produced in the body.

Cinnamon Roasted Cauliflower • 1 medium-sized head of cauliflower (910 g) • 3 tablespoons (45 ml) olive oil, divided • 3 tablespoons (27 g) cornmeal • 1 teaspoon cinnamon • 1 teaspoon sea salt, or to taste 1. Preheat the oven to 200ºC. 2. Cut the cauliflower into bite-size pieces (2.5 cm across). Discard the tough core. Place the cauliflower florets in a large bowl and coat evenly with 2 tablespoons (30 ml) of the olive oil.

3. In a small bowl, sift together the cornmeal, cinnamon, and sea salt. Sprinkle evenly onto cauliflower and toss with your hands until each floret is well coated. Add a touch more cornmeal if needed to evenly cover.

4. Transfer the cauliflower to an ungreased baking sheet (flat sides down), discarding any excess cornmeal.

Drizzle lightly with the remaining 1 tablespoon (15 ml) olive oil.

5. Bake for about 40 minutes without flipping or until the cauliflower is crispy and browned on the edges and bottoms.

6. Gently transfer the cauliflower to a plate with a flat metal spatula. Serve immediately.

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FOOD INTERESTS

FRUIT SALSA AND CINNAMON CHIPS Fruit Salsa: 1 mango • 3 kiwi, peeled • 1 cup strawberries • 1 can mandarin orange sections • 1 tablespoon jam Mix all ingredients WELL together.

Cinnamon Chips: 15 corn tortillas • 1⁄2 cup melted butter • 1 1⁄2 Tbs cinnamon • 2 tablespoon allspice • 1 cup brown sugar 1. Preheat oven to 205°C. 2. Combine butter, cinnamon, allspice and sugar in a bowl.

3. Spread a generous layer of the sugar mixture over the tortillas, place tortillas on the heated stone and bake for 10 minutes, or until tortillas are crispy.

4. Remove the tortillas and let them rest on a cooling rack.

5. Cut or break into chips and serve with fruit salsa.

Cinnamon and Raisin Loaf • 335ml semi skimmed milk • 235ml warm water (45ºC) • I tablespoon dried active yeast • 3 eggs • 100g caster sugar • 1 teaspoon salt • 120g butter or cooking margarine, softened • 145g raisins • 1 kg plain flour • 2 tablespoons semi skimmed milk • 150g caster sugar • 2 tablespoons ground cinnamon • 2 tablespoons butter, melted 1. Warm the milk in a small saucepan until it starts to boil, then remove from heat. Let cool until lukewarm.

2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt and raisins.

Stir in cooled milk. Add the flour gradually to make a stiff dough.

3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl and turn to grease the surface of the dough. Cover with a clean damp tea towel. Allow to rise until doubled.

4. Roll out on a lightly floured surface into a large rectangle 1cm thick. Moisten dough with 2 tablespoons milk. Mix together sugar and cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 7.5cm in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 23x12cm bread tins. Lightly grease tops of loaves. Let rise again for 1 hour.

5. Bake at 175 degrees C/Gas Mark 4 for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Curried Tuna Salad with Cinnamon • 2 (180g) tins tuna steaks, drained and flaked • 2 teaspoons mayonnaise • 1 teaspoon Dijon mustard • 1 tablespoon sweet pickle, such as Branston • 2 teaspoons lemon juice • 1 1⁄2 teaspoons ground cinnamon • 1 teaspoon curry powder • 1 teaspoon ground black pepper • salt to taste 1. In a bowl, mix the tuna, mayonnaise, mustard, pickel, lemon juice, cinnamon, curry powder, pepper and salt. Cover and refrigerate until ready to serve.

30 GINJA FOOD

FOOD INTERESTS

FRUIT SALSA AND CINNAMON CHIPS

GINJA FOOD 31

O lives A symbol of peace Words by The Raw Greek Inc

& wisdom.

Regarded as a symbol of peace and wisdom the olive tree has provided food, fuel, timber and medicine since ancient times.

Olives, one of the oldest foods known to man, have been around for centuries and are thought to have originated in Crete, an island in Greece. Archaeological evidence suggests they were being grown there as far back as 2500 B.C. Olives are mentioned in the Bible, depicted in ancient Egyptian art, and are heavily featured in Greek mythology.

32 GINJA FOOD

FOOD INTERESTS

Health Benefits of Olives Olives are actually the fruit of the tree known as Olea europaea, olea meaning oil which refers to its high fat content and europaea refers to Europe the region they originate from. They come in many shapes, sizes and colours, black, green, purple, large, small, oval, round, the list goes on. Regardless of

Olives are rarely palatable eaten right off

tank where air bubbles are forced through

of the tree; they require special processing

the water. Caustic soda (E524) is then

to reduce their intrinsic bitterness, caused

added to artificially remove bitterness then

by the glycoside oleuropein, which is

the olives are heat treated to kill bacteria.

concentrated in their skin. The processing method varies with the olive variety, cultivation region, and the desired taste, texture and colour to be created.

Commercially produced, preserved olives are either pasteurised (heated to 78 degrees for five minutes) or sterilised (heated to 125 degrees for 35 minutes). Tinned olives are

appearance however, all olives are high

Some olives are picked green and unripe,

without a doubt sterilised. Sterilisation cooks

in nutritive value. Everyone has heard of

while others are allowed to fully ripen on

the olives, softening and drying them out,

how wonderful olive oil is for the health,

the tree to a black colour. Yet, not all of

and producing the standard pizza olive

the Greeks have known this since Antiquity

the black olives available begin with a

which is tasteless and nutrientless.

and still boast about their main export.

black colour. Some processing methods

Nutritionally, olives are mostly fat, sodium &

expose unripe green olives to the air, and

just a tiny bit of carbohydrates. 75% of the

the subsequent oxidation turns them a dark

fat that is contained in olives is oleic acid, a

colour. In addition the original colour of the

monounsaturated fat that has been shown

olive is affected by fermentation and/or

to:

curing in oil, water, brine or salt.

• Lower blood cholesterol levels

There are two different processes which an

possibility that it has been mixed with

• Promote the development of bones and

olive can undergo before it is served in a

old, highly refined oils. I always make

salad. The slow and traditional process of the

sure my oil is extra virgin and tend to buy

• Help maintain balance in the metabolism

green olive begins with picking (when not

it in bulk from small farmers of the nearby

• Fight oxidization which lies at the root of

truly ripe) and careful handling to prevent

villages wherever possible. However, I am

all the serious diseases of modern day

bruising. They are then steeped in changes

outraged that this is allowed to happen

living

of cold water for a period of 10 days and

and the public are none the wiser. This

finally put in strong brine (salt water) for

documentary was reporting what goes on

Both olives and their oil are also a good

approximately 3 months. During this period

in Greece, therefore I cannot comment on

source of vitamin E and other beneficial

they undergo a lactic ferment whereby the

what happens in other olive oil producing

phytonutrient

salt drives off the bacteria. They are then

countries. I am also not suggesting that

ready to eat, or for marinating in oil.

this is done by all manufacturers of olive

marrow

compounds

including

polyphenols and flavonoids which appear to

have

significant

anti-inflammatory

properties, delay aging and assist in the restoration of body tissues, both internal and external. As well as creating a defensive mechanism against cancer, atherosclerosis, liver disorders and inflammations and acting as a shield against infections.

What really happens to the olive from tree to table?

For black olives the slow, natural process starts with picking when ripe and then leaving them in fresh water for 10 days, then allowing them to mature in brine for nine months. All slow processed olives are

Olive oil After watching a documentary in Greece about olive oil, I was astonished to find out that unless the bottle states that the oil is extra virgin olive oil there is the

oil in Greece. The good news is that extra virgin olive oil is a natural product, not modified in any manner by the procedure used for the extraction of the oil from the

olives.

Precise

thermal

conditions

technically raw, but have been cured using

are maintained during processing and

salt.

On the other hand the fast process (the

no chemicals or solvents are used to enhance the extraction procedure. On

commercial process) involves the olives

the contrary, pomace oils (other forms of

being artificially oxidised in a “sparging”

olive oil) are made from the left over pulp

GINJA FOOD 33

FOOD INTERESTS

from the first pressing combined with

with steam, this entails a low temperature

produces Throuba olives which are very

solvents and even though this oil is said

pressure wash of around 110 degrees

similar to the Peruvian Botija olive. I called

to be fit for consumption and is readily

in order to clean the olives. After the

the Velouitinos company and with my

available in the supermarket it is not

sterilization period the olives are then sun

best Greek spoke to Vangelis, the farmer

allowed to pose itself as olive oil, instead it

dried before being packaged. Am I wrong

himself, he explained the process which

often appears as refined olive oil and there

in thinking that steam comes from a very

although involves salt guarantees that no

is no way I would recommend it or even

hot substance rendering the steam also

heat other than that from the sun while

think about consuming it myself because

hot? - Having thoroughly researched and

on the tree is used. The method used for

not surprisingly it is a very poor quality oil.

spoken to many olive farmers about the

their organic olives is concise and clean

possibility of raw olives from Greece I was

Raw olives

and the results are a truly amazing olive.

told by an olive producer that the steam

Vangelis happily sent me a couple of bags

I started to search for the best Greek raw

sterilization process is a very quick blast of

to sample. When my olives arrived I knew

olives not only because the cost of ‘raw’ olives is high, but also because I was not at all impressed with their taste, especially when compared to the delicious olives in Greece I know so well - not being biased

steam which means the olives remain at

straight away I was on to something. As

a safe temperature and enzymes are not

soon as I picked them up from the post

lost. I am still not sure that either way the

office without further delay I broke open

olives remain in enzymatic tact.

the seal and popped my first shiny blacker then black Velouitinos olive into my mouth.

of course.

I searched high and low for months for the

Mmmmm I can taste it now, a meaty,

perfect raw Greek olive, preferably without

smooth oily texture and an intense olive

Living in Greece, a country where olives are

salt. I spoke to many olive farmers and

taste without the interference of saltiness.

in abundance and are part of everyday

was told many times that it is impossible to

Hurrah, that confirms what I have been

life, I can see first-hand their true value

cure an olive without salt or that olives are

saying all along; Greece really does have

and taste first-hand their depth of flavour.

inedible uncured. The farmers in Greece

the best olives.

Even though the olive, if bought from the

are very proud of their products and

supermarket, can still be expensive by

indeed they should be seeing as they work

One thing led to another and before I knew

Greece standards they are still about a

very hard to get great results, however

it I was in an olive frenzy. To my delight I

third of the price than those of the average

they are also set in their ways and I am sure

later also discovered an olive farmer who

raw food outlet. Why is that? If the best

I heard a ‘this girl is out of her mind’ tone

cures Kalamata olives without salt. With

olives are found in Europe because that

in most of their voices when I was talking

these two great olive varieties on The Raw

is where they originate from then why

about eating olives straight from the tree.

Greek e-shelves I can accomodate all

are they being imported from places like Peru and America? I was astonished

Has anyone tried an olive straight from

tastes and requirements.

the tree? - I have, and lets just say it is an

Now you have all the facts about olives

acquired taste, they are very crunchy,

you can make up your own mind about

not juicy at all and very bitter, but what

which olives you choose to eat, some

I’ve recently come to realize is that this is

people don’t mind cured olives or salt, I

misconception to their customers?

exactly what raw foodists are looking for.

myself am a sucker for a good traditionally

So, just as I was about to give up hope

cured Kalamata olive, not the jarred kind

More digging helped me to discover the

and call in the search party I discovered a

of course. Other people avoid salt and are

process of the raw Peruvian olives sold

place in Greece which produces an olive

looking for the perfect palatable unsalted

by other retailers. The unsalted olives are

that ripens on the tree, you can imagine

tree ripened olive. The same way no two

picked after they have ripened on the tree,

my excitement at the news. An island

people are the same, neither are their

good so far, but then they are sterilized

called Thasos in the north Aegean sea

tastes and choices. G

to discover that one particular outlet in America is selling raw ‘Greek Olives’ which were actually produced in California, am I wrong in thinking that that is a huge

34 GINJA FOOD

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

GINJA FOOD 35

GINJA

SPI

CE

BRING YOUR FOOD

TO LIFE!

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

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

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

Ginja Smoked red pepper spice rubbed seared salmon • 2 salmon fillets, skin removed • 2 tablespoons olive oil • 2 tablespoons Ginja smoked red pepper spice • 8 spears of asparagus (cleaned and wooded area removed) • 2 tablespoon Ginja smoked red pepper spice • 1 pack micro herbs • 1 lemon topped and tailed cut in half METHOD 1. Drizzle olive oil into a medium skillet over medium-high heat.

2. In a small bowl, add the GINJA red pepper smoked spice. Season all sides of salmon filets.

Add to skillet when oil is glistening hot.

3. Cook for 5 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.

4. Then in the same skillet, pan fry the asparagus for 2-3 minutes until tender with a crunch.

5. In the same hot skillet sear the lemon for garnish.

6. Serve hot and straight away so the fish does not dry out and garnish with some micro herbs.

Char-grilled steak rubbed with ginja smoked red pepper spice served with sweet potato fries and a cherry tomato salsa.

• 2 small sirloin steaks, all fat removed • 2 tbsp Ginja smoked red pepper spice • 1 large sweet potato, cut into wedges • 1 tbsp extra-virgin olive oil • 150g cherry tomatoes, quartered • ½ red onion, chopped • a small bunch of coriander, chopped • 1 tbsp red wine vinegar METHOD 1. Heat the oven to 200ºC/fan 180ºC/gas 6. Rub the steak with 2 tbsp of the GINJA smoked red pepper spice and season well. Toss the potato with half the oil and season, then roast for 25 minutes until browned and crisp.

2. While they’re cooking, mix the tomatoes, onion, coriander, vinegar, remaining oil and smoked red pepper Ginja spice in a small bowl and toss.

3. Chargrill (griddle) the steak for 2-3 minutes on each side and serve with the sweet potato fries and the salsa.

Rio

Rio’s Feijoada Eating Places Epitomise the Food of Brazil WORDS Habeeb Salloum

38 GINJA FOOD

TRAVEL ABROAD The ethnic mixture and the diversified climate of Brazil have been responsible for the creation of one of the most varied kitchens in South America. For centuries Brazilian cooks have borrowed from the foods of other people, then combined them with their own to produce an interesting and fascinating wide-ranging culinary world.

Aboriginal Indians; West African and Portuguese - both influenced by the Moors; and other ethnic foods such as: German, Italian, Japanese, Syrian/Lebanese4, etc. have entered into the cuisine of that vast country of some 188 million.

Before the white man arrived, the Indigenous people cultivated beans, corn, peanuts, sweet potatoes and manioc root their principal food. Rice was introduced into the Iberian Peninsula by the Arabs and was subsequently brought to Brazil by the Portuguese while bananas, coconuts and yams came along with the African slaves. In the subsequent years, from these food crops, rice and especially beans became the basic diet of the Brazilians, so much so, that Brazil became known as 'the land of beans'.

All these influences combined to give Brazil a rich and varied kitchen. No more is this evident than in Rio de Janeiro, a city of some 6.5 million which for two centuries was the country's capital. World-wide the most well-known of Brazil's urban centres, city has much to offer,

It is one of the most visited metropolises in South America, noted for its natural setting of postcard beauty. Called by some travellers 'a paradise of entertainment’, the city offers legendary night life, a world-renowned carnival and the samba, a stirring sexy dance much favoured by tourists. Some of the most famous landmarks in the city include a series of fine crowded beaches such as Copacabana Beach, Sugarloaf Mountain, and the huge statue of Christ the Redeemer Cristo Redentor, located atop the nearby Corcovado mountain, It is the largest Art Deco statue in the world and the second larg-

“Brazil is a place that feels like home.

They love their family, their country and their food and are not afraid to let anybody know it”

est statue of Jesus to be found in any country.

Of course there are many, many more attractions, but they are all dominated by the country's exciting cuisine - making for fine dining in the 1,395 restaurants in the Rio de Janeiro region. Besides international foods, there are a wide number of traditional dishes, full of intense mouth-watering flavors that are special to the Rio de Janeiro area of the country.

Here are to be found, at their best: the churrasco, a dish which is prepared with up to ten different kinds of barbecued meat - from beef, chicken. lamb and pork, to other types of meat and products of meat; the soup leão veloso, a broth of seafood; Tutu à Mineira, a bean side dish; quindim, a succulent cake and the tasty baba de moca, both made with egg yolks and coconut; Caipirinha, a very refreshing drink based on cane liquor.

However, the epitome of the Rio de Janeiro cuisine, in fact, of the whole Brazilian kitchen is feijoada - a medley of countless ingredients called the diva of Rio's dishes and the national dish of the country. This complicated mixture of beans, salted meats, sausages and rice is considered by the inhabitants to be the king of all eatables. However, its preparation is time consuming and, therefore, it is extremely hard to find in restaurants. When it is, it is probably the most ordered item on the menu. Traditionally, made with every part of the pig, from the ears, the tail and the nose, times have changed for tourists’ tastes and in restaurants, usually on the best part of the pork is used in its preparation. In homes, it is traditionally served only at noon on Saturdays.

In the past, feijoada, in which today Brazilian food reaches its culinary height, was known as a lowly peasant food and most of the well-to-do were ashamed to offer it to guests.

Today, it is a different story. Even in the best of homes it is served, especially to large festive gatherings. When prepared for these banquets, this dish, as its name feijoada completa implies, is by itself a complete gourmet meal. G

GINJA FOOD 39

TRAVEL ABROAD

if you are going Some Fine Dining Places ServIng Traditional Brazilian Food in Rio de Janeiro There are literally hundreds of culinary establishments in Rio de Janeiro. These few serving traditional Brazilian food are a sample of the city’s tourist culinary drawing cards: Porcão Rio’s Churrascaria.

Its delicious grilled meat makes it the best churrascaría in Rio. Located on Aterro do Flamengo beach, it is an ideal eating place for meat lovers. View and service excellent www.porcao.com.br Churrascaria Carretão.

Here, one can eat a traditional Brazilian meal at a reasonable price. Service is great - an allround place where to enjoy a Brazilian steakhouse and its delicious and tender meat.

Rua Visconde de Piraja 112, Rio de Janeiro, Tel: (21) 2267.3965 www.carretaochurrascaria.com.br Bar do Mineiro.

This modest, fresh, clean no frills establishment

“The city’ has many ground moving attractions but they are all dominated by the country’s exciting and diverse cuisine”

has the best feijoada in all of Rio ad best of all prices are very reasonable. Rua Paschoal Carlos Magno 99. Santa Teresa, Rio de Janeiro. www.bardomineiro.net Casa da Feijoada.

A casual place serving traditional Brazilian fare - noted especially for its feijoada, which unlike other Rio eating places, is served every day instead of just on Saturday. Rua Prudente de Moraes 10 Ipanema, Rio de Janeiro www.cozinhatipica.com.br Casa Rosa.

A bright-pink house which was a former brothel, loated on the Laranjeiras hillside, it is a must for everyone who is travelling to Rio. Amid this breathtaking scene every Sunday afternoon feijoada, accompanied by samba entertainment. is served on the terrace to those seeking a true Brazilian experience. Rua Alice 550, Laranjeiras, Rio de Janeiro www.casarosa.com.br

Below, from left: Casa da Feijoada; Bar do Mineiro; Casa Rosa with locals and tourist.

40 GINJA FOOD

On this page, clockwise from top: Christ the Redeemer statue; the colourful streets of Rio; Rio’s city scape shaping Copacabana Beach; Cable rides up Sugarloaf Mountain; a local fish stand in Rio’s downtown market place.

GINJA FOOD 41

TRAVEL ABROAD

Feijoada Completa Complete Bean and Rice Meal

Feijoada - Bean Dish • 4 tablespoons cooking oil • 2 medium sized onions, chopped • 4 cloves garlic, crushed • 1 medium hot pepper, seeded and finely chopped • 680g hot sausage, any type, whole • 680g pounds uncooked corn beef, cut into 2 pieces • 680g pounds lean beef, cut into 2 pieces • 1kg cups dried black beans, • 6 cups water • 2 cups grapefruit juice • 1⁄2 cup finely chopped fresh coriander (cilantro) leaves) • 1 1⁄2 teaspoons ground ginger • 1 teaspoon dried oregano • 1 teaspoon salt • 1 teaspoon freshly ground black pepper • 1 teaspoon cumin Heat oil in a large saucepan, then sauté onions, garlic and hot pepper over medium heat for 5 minutes. Add sausage, then stir-fry for a further 10 minutes. Add remaining ingredients and increase the water, if needed, to at least 1 inch above the beans and meat, then bring to a boil. Cook over low heat for 2 1⁄2 hours or until the meat and beans are well done, adding more water if necessary.

In the meantime, prepare the following side dishes: Cooked Rice • 4 tablespoons butter • 1 medium sized onion, finely chopped • 2 cloves garlic, crushed • 1 1⁄2 cups white, long grained rice • 3 cups water • 1⁄2 teaspoon salt • 1⁄4 teaspoon freshly ground black pepper

42 GINJA FOOD

Melt butter in a large frying pan, then stir-fry onion and garlic over medium/low heat for 10 minutes. Add rice, then stir-fry for further 1 minute. Stir in remaining ingredients and bring to a boil. Cover then cook over medium/low heat for 15 minutes. Stir then turn off heat and re-cover and allow to cook in own steam for further 30 minutes. Place on a serving platter, but keep warm.

Cooked Collard or Kale • 4 tablespoons cooking oil • 1 medium sized onion, finely chopped • 2 cloves garlic, crushed • 1 bunch collard or kale, about 680g, washed with ends removed, then chopped • 1 teaspoon salt • 1⁄2 teaspoon freshly ground black pepper • 4 tablespoons lemon juice Heat oil in a large frying pan, then stir-fry onion and garlic over medium/low heat for 10 minutes. Add collard or kale then sprinkle with the salt and pepper. Cover then turn heat to low and cook for 25 minutes. Stir in lemon juice then place on a serving platter, but keep warm.

Sliced Oranges 3 medium sized oranges, peeled and thinly sliced, then placed artistically on a serving platter How to Serve Remove the meat and sausage from the beans then slice. Place each type of meat on separate platters and the beans in a serving bowl.

After placing all the dishes on the table, each person should place rice in the middle of his/her plate, then top with beans. Surround, separately, with the meat, collard or kale and orange slices.

Note: This feijoada completa meal serves about 10

TRAVEL ABROAD

Feijoada Completa

GINJA FOOD 43

TRAVEL LOCAL

W here the fishermen live Idyllic and untouched, Paternoster one of the most peaceful places in the world to visit.

WORDS tammy sutherlands

44 GINJA FOOD

TRAVEL LOCAL

Shrimp, Clams, and Scallops Pasta

GINJA FOOD 45

TRAVEL LOCAL Known to be one of the last traditional fishing villages on the West Coast in the Western Cape. There are no shopping malls in Paternoster, no franchise restaurants, no fast food outlets and certainly no giant hotels or skyscraper buildings. The fishing town is a minimalistic place, reminiscent of a simpler time with not much more to it than white-washed cottages, seagulls and the beach.

A quiet getaway, Paternoster is a romantic place to relax, dine and explore. Here the traveller is sure to get a sense of wanderlust, a breath of fresh air and a bit of soul time. There are no airs and graces as visitors and locals mingle and mix in this small, beautiful setting.

Ideal for a weekend getaway or longer stay, Paternoster offers the traveller a chance to recharge, take pleasure in delicious dishes and walk the beautiful beaches. Ginja breaks down everything you need to know about this cosy spot.

Staying Paternoster offers a variety of accommodation options.

While each unique in their own way, the cottages and homes maintain the theme of white washed stone, making for a picturesque view of the town.

Thatch cottages, studio cottages, one-bedroom detach cottages, stoep cottages and top studio cottages are all available to rent around Paternoster, with different rates available depending on the season. Quaint and simple, travellers can choose the size of their cottage as well as how close they

46 GINJA FOOD

are to the beach. Many accommodation offerings are available for booking online for fast bookings.

For a more luxurious offering, the five-star boutique hotel, Abalone House, is available for travellers.

Flanked by ice white beaches and the lapping Atlantic, Abalone House is a warm addition to the landscape.

Oversized Tretchikoffs are positioned in every room, along with beautiful orchids. The 10 suites flow off a central courtyard and each feature an iPod docking station, a flat-screen television, CD and DVD player, cappuccino/espresso machine and a well-stocked mini-bar. Air-conditioning, under floor heating, heated towel rails and wall heaters are also available.

Meet fellow guests at the Africa Bar, which stocks a special selection of cocktails, French champagnes, the world’s top six single-malt whiskeys, and the finest brandies. Dining takes place in the Saffron Restaurant, which incorporates fresh local ingredients and seafood. Breakfasts and teas are served in the sunny Orchid Room, surrounded by sea views and the indigenous gardens.

TRAVEL LOCAL

Paternoster is a welcome getaway at any time of the year and is a traveller’s dream,rich in terms of food, culture and views.

On this page, clockwise from above: The Abalone House’s lobby area with its fine african flair; fresh fish for sale at the Pasternoster fish market; private Abalone deck with sea views. Opposite page: The pool side dining area at the Abalone House.

GINJA FOOD 47

TRAVEL LOCAL

Live like the fishermen for a little while. Eat like the fishermen for a little while. Enjoy like the fishermen for a little while.

Eating Paternoster is famous for its fresh seafood, little seaside restaurants and a great culinary experience.

A foodie’s paradise, a whole week can simply be dedicated to trying out the local cuisine and experiencing the different restaurant offerings.

Visit Gaaitjie for Suzi Holtzhausen’s signature West Coast cooking and fresh-baked pot bread or Oep ve Koep for Chef Kobus van der Merwe’s light meals. For a taste of sushi, the Noisy Oyster offers a diverse menu while those looking for a steakhouse and seafood variety can pop into the Paternoster Hotel.

Stroll down the windy streets and discover little restaurants and food outlets in every nook and cranny or simply buy yourself some fresh seafood and cook up a storm in your own cottage. A must

Visit Dianne Heesom-Green’s gallery, called Stone Fish Studio, where she showcases a collection of sculptures classes artist

and and

Wilko

In such a peaceful setting, many travellers opt for taking morning or evening strolls along the sand beach or among the boulders while others opt to put on their jogging shoes and explore the little town on foot. With gorgeous sunrises and exceptional sunsets, settling into a bench that overlooks the beach is also a past-time not to be overlooked.

Roon

Here

she

workshops.

also

exhibits

also

takes

Pretoria-born his

work

in

Paternoster, drawing inspiration from the surrounds.

Those interested in the crafts side of the idyllic town can also visit Paternoster Pottery, where decorative and

functional

ceramics

like

hand

basis,

bowls

and smoke-fired pots are on display. These are handmade by local potter Gerhard van den Heever.

Abalone House is also in the process of developing a ‘Healing Earth Spa’, which is set to be open by the end of 2013. The spa will feature a range of products and treatments from crystal and scent therapies through to herbs and super foods to the more conventional

Exploring There is no shortage of activities in Paternoster as this beach town makes for some fantastic adventures.

For the more courageous, sea kayaking is a popular choice. Whale, dolphin, seal and penguin watching also make for an exciting activity.

painting. winter

yoga

and

body

massages.

The

spa will have five luxury therapy rooms, situated within the Abalone House Boutique Guesthouse.

Healing Earth founder Elisabeth Brandt says, “Our approach is as innovative as our treatments and products. Clients choose a time-frame, and our therapists

tailor

a

holistic

package

that

fits

into that time and which best suits the client’s needs

and

requirements.”

The

spa

is

set

to

add another dimension to relaxing in Paternoster.

Follow the fish Paternoster is a welcome getaway at any time of the year and is a traveller’s dream, rich in terms of food, culture and views. An hour and 40 minute drive from Cape Town, there is no excuse to miss out. Live like the

Paternoster is also well-known for its artistic expression, with pottery and painting common throughout.

48 GINJA FOOD

fishermen for a little while. Eat like the fishermen for a little while. Enjoy like the fishermen for a little while. G

TRAVEL LOCAL

On this page, clockwise from above: Restaurant Skatkis’ prawn dish at Pasternoster Hotel; typical architecture in the town; one of the outside rooms at the Pasternoster Hotel. Below: Outside of ‘Die Winkel Op Paternoster’

GINJA FOOD 49

TRAVEL LOCAL

catch

of

the

day

a selection of tastEful fish dishes chosen from ginja’s very own executive chef, sean rust.

Shrimp, Clams, and Scallops Pasta

Lemony prawn & pea risotto

• 2 tsp extra virgin olive oil • 1 cup chopped onion • 2 cloves garlic, minced • 1 can crushed tomatoes • 1 can tomato paste • 1⁄2 cup white wine • 1 tbsp sugar • 1 tbsp salt • 2 tbsp dried oregano • 1 tbsp crushed red pepper flakes • 1 bay leaf • 1 package uncooked spaghetti • 450g • 2 tsp extra virgin olive oil • 450g shrimp • 450g scallops • 1 clove garlic, minced • 1⁄2 cup grated Parmesan cheese

• 400g bag raw prawns, in their shells, defrosted if frozen • 3 tbsp olive oil • 1 red chilli, deseeded, half sliced and half finely chopped • 1½ l fish stock • 1 onion, chopped • 300g risotto rice (we used arborio) • 1 small glass white wine • 200g frozen peas • zest and juice 1 lemon

1. Heat 2 tsp olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally. 2. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain. 3. Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened.

Discard clams that do not open. Stir into the sauce. 4. Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

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1. Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer. 2. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.

3. Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas.

Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30

mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.

When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.

Seafood, herb & garlic gratins • 12 large raw prawns, peeled and butterflied • 8 scallops, halved • 125g butter, soft • 1 garlic clove, crushed • pinch chilli flakes • ½ small bunch parsley, chopped • ½ lemon, zested • handful dried breadcrumbs 1. Put 3 large, raw, peeled and butterflied king prawns and 2 halved scallops per person in 4 individual gratin dishes. Mix the soft butter with the crushed garlic clove, chilli flakes, chopped parsley, lemon zest and dried breadcrumbs and season well.

Dot the butter on top and chill until needed.

2. To serve, heat the oven to 220ºC. Bake the dishes in the top of the oven for 5-7 minutes until the prawns are pink and the breadcrumbs golden.

TRAVEL LOCAL

eafood, herb & garlic gratins

Lemony prawn & pea risotto

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TRAVEL LOCAL

Warm lobster & potato salad with truffled mayonnaise • 2 cooked lobsters, about 500g each • 250g fine green beans, cooked • 2 shallots, finely chopped • 6 tbsp olive oil • 1 lemon, halved • 12 new potatoes, cooked • 100g mixed baby salad leaves • 1 tsp white balsamic vinegar. For the mayonnaise: • 2 egg yolks • 1 tbsp English mustard • 300ml olive oil • few drops truffle oil (optional) • juice ½ lemon

1. To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously. 2.

Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice.

Keep in the fridge until needed. 3. Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.

4. Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside. 5. Heat 1 tbsp olive oil in a nonstick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.

6. Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat

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to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.7. Spoon a quarter of the green bean salad into the centre of the plate.

Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise. 8. Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.

Soy & ginger salmon with soba noodles • thumb-sized piece ginger, peeled and finely chopped • 1 garlic clove, finely chopped • 6 tbsp light soy sauce • 4 tbsp rice wine vinegar • 4 salmon fillets, about 140g/5oz each • 200g soba noodles • 350g frozen soya beans, defrosted • 2 x 175g packs baby corn and mange tout mix, chopped 1. In a small bowl, mix the ginger, garlic, soy and vinegar. Add the salmon and leave to marinate for 10 mins. Heat a large non-stick frying pan. Lift the fish from the marinade with a slotted spoon and fry for 2-3 mins on each side, then tip in the marinade and a splash of water, and bubble for 1 min. 2. Cook the noodles following pack instructions. Tip in the soya beans 3 mins before the end, then add the veg mix for

the final min. Drain everything really well.

Serve the noodles and veg with the salmon and sauce spooned over.

Smoked salmon salad with crab dressing • 100g tub fresh crabmeat • 2 tbsp mayonnaise • good pinch cayenne pepper • ½ tbsp lemon juice • 1 tbsp olive oil • 6 small slices smoked salmon • 2 small handfuls curly endive • 8 cherry tomatoes, halved • 1 avocado, peeled, stoned and thickly sliced • 1 small shallot, thinly sliced • few rocket leaves, to serve • toast (optional) 1. Mix the crabmeat with the mayonnaise and cayenne pepper. Set aside. Stir the lemon juice and oil together in a large bowl with some seasoning. 2. Arrange the smoked salmon on 2 large plates. Add the endive, cherry tomatoes, avocado and shallot to the lemon dressing, toss well and pile onto the plates. Top with the crabmeat mixture, scatter over rocket leaves and serve with toast, if you like.

Mussels in red pesto • 1 tsp olive oil • 1 shallot, finely chopped • 1 small glass white wine • pinch crushed chilli flakes • 500g clean live mussels • 2 tbsp red pesto • crusty bread, to serve 1. Heat the oil in a large pan and cook the shallot for 4-5 mins until softened. Pour in the wine, add the chilli flakes and bubble for 2 mins. 2. Add the mussels. Cover and cook for 5 mins until all the shells have opened.

Discard any that remain closed. Stir in the red pesto and toss well. Tip into a large bowl and serve with crusty bread.

TRAVEL LOCAL

Warm lobster & potato salad with truffled mayonnaise

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TRAVEL LOCAL

Seafood, herb & garlic gratins

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TRAVEL LOCAL

Spring radish salad with squid, fennel & lemon • 1 tsp olive oil • 1 shallot, finely chopped • 1 small glass white wine • pinch crushed chilli flakes • 500g clean live mussels • 2 tbsp red pesto • crusty bread, to serve • 250g assorted radishes, like red French breakfast and purple Plum • 100g carrots • 3 tsp rice wine vinegar • ½ tsp caster sugar • 300g squid, cleaned • 1 small fennel bulb, with fronds if possible • 1 lemon, juiced • olive oil • 60ml vegetable oil • 1 small chilli, very finely diced • small bunch basil • sourdough bread, grilled, to serve 1. Shave the radishes and carrots as thinly as possible on a mandoline. Keep separate.

Warm the vinegar, then add the sugar and heat until it dissolves. Take from the heat and add the carrots. Leave to cool, then stir in the radishes. 2. Slit up one side of the squid, then open up so the inside is facing up. Score the inside by running a very sharp knife diagonally and on an angle across the squid as close together as possible, but don’t cut all the way through. Turn the board 180 degrees and repeat the process so there are little diamonds scored in the flesh. Now cut into 3cm squares. 3. Pick any fronds from the fennel, then shave the bulb on a mandolin so it is almost translucent. Put in a bowl, sprinkle with a little salt, mix and leave for 3 minutes; it will start to go limp almost straight away.

Squeeze over the juice of half a lemon, then add a generous tbsp of olive oil and the chilli.

4. Heat a wok and when it’s really hot add a splash of vegetable oil, then toss in the squid.

Cook for 2 minutes until the squid curls up.

Take from the heat, add to the marinated fennel and toss together. Shred the basil leaves and mix with the fennel and squid (add any fennel fronds at this point). 5. Divide the marinated carrots and radishes between

plates, top with squid and fennel.

Monkfish with tomatoes & crème fraîche • 8 plum tomatoes • 50g butter • 4 anchovy fillets, finely chopped • olive oil • 1 stick rosemary • 2 bay leaves • 4 pieces skinless fillet monkfish, about 150g each • 100g crème fraîche 1. Top and tail the tomatoes then cut through the middle so that you have thick rounds. Heat the butter in a large frying pan until foaming. Season the tomatoes and cook gently for around 10 minutes on one side, then turn the tomatoes over and cook on the other side for 3-4 minutes. Add the anchovy to the pan. 2. Heat a little olive oil in another pan and add the rosemary and bay leaves. Season the fish then fry for 6-8 minutes until cooked through. Add the crème fraîche to the tomatoes, turn the heat up a little to simmer, then taste and season if needed.

3. Spoon the tomatoes and the juices onto warm plates and cut the monkfish into rounds to serve.

Crab, tomato & saffron tart • 250g plain flour • 150g butter • 1 egg yolk Filling: • 4 ripe plum tomatoes • 15g unsalted butter • ½ tbsp olive oil • 1 small onion, very finely chopped • 2 garlic cloves, finely chopped • 200ml double cream • a pinch saffron threads • 100ml crème fraîche • 1 egg, plus 3 yolks • 200g white crabmeat • 50g brown crabmeat 1. Put the flour, butter and a good pinch of salt into a food processor and whizz until the mixture resembles breadcrumbs. Mix the yolk with 1⁄2 tbsp of very cold water, add it to the flour mix and whizz again. The pastry will

come together into a ball. Wrap it in cling film and chill for 30 minutes. 2. Roll the pastry out on a lightly floured surface and use to line a 21cm (3 1⁄2 cm deep) loose-bottomed tart tin (the pastry will be quite short, so push it in and patch it up if needed). Prick the bottom of the tart case with a fork then chill in the fridge for half an hour or in the freezer for 15 minutes (until the pastry is cold and firm). Heat the oven to 180ºC and put a heavy baking sheet into it. Line the tart case with greaseproof paper and fill with baking beans. Bake on top of the baking sheet for 15 minutes. Remove the paper and beans and cook for 5 minutes. Leave to cool.

3. Lower the tomatoes into boiling water and leave for 20 seconds then remove. Rinse in cold water. Peel the skins off, halve, remove the seeds and cut the flesh into slivers. 4.

Heat the butter and olive oil in a frying pan and cook the onion and tomatoes gently until they are soft but not coloured. Add the garlic, season and continue to cook until you are left with a thick tomato purée. Taste.

If the tomatoes are a bit lacking in flavour the purée can benefit from the tiniest bit of sugar and a squeeze of lemon. The purée should be dry, not at all wet. Spread over the bottom of the pastry case. 5.Put 50ml of the double cream in a saucepan and add the saffron. Heat until nearly boiling then stir – you should be able to see the saffron dissolving and colouring the cream. Mix this with the rest of the double cream, the crème fraîche, egg and yolks. Season well and gently stir in the crabmeat. Slowly pour into the tart case. Return to the oven on the baking sheet and cook for about 35 minutes, or until the pastry is golden and the filling is just set in the middle (it should still be a little wobbly in the centre, as it will continue to cook once it is out of the oven). Leave to cool for about 30 minutes then remove the tart tin and serve with a green salad.

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SWEET TOOTH

pat-a-cake pat-a-cake A look into kzn’s pastry chef, Louise Wilkinson’s baking obsession

“ If there weren’t any ‘Bakers eat-sum-mor’ or ‘Chokitz’ in the cookie jar I would have my nose in a cook book and start baking away ”

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Choc-brownie mix

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SWEET TOOTH Sweets, cookies, chocolates and pastries were the top of my list growing up, vegetables and meats were always stored in my cheeks like a chipmunk.

With my high school years coming to an end, I was unsure what career I would follow but having done Hotel and Catering for six years-that with the highest marks on my report - it became clear for the adventure ahead!

My heart was set in Cape Town, and I was fortunate enough (thanks to my dad) to have studied there.

Zevenwacht Chef School made me feel right at home, surrounded by History, beauty and last but not least vineyards (yes I love wine!).

A two year course where I received (City and Guilds) certificates, diplomas and advanced diplomas in culinary arts in cooking and pastry. Now I was ready to take my knowledge and travel…

Florida USA, Boca Ratone: I worked as a chef where I was exposed to different sections, such as Breakfast (omelets which I could proudly flip in mid air), cold section which involved a lot of prepping and the fine dining restaurant where I learnt the pressure of cooking and plating. I enjoyed the organized chaos, but did not feel totally fulfilled.

Soon enough I had my visa extended and moved to Cape Cod (just outside Boston). I decided to venture out of the kitchen and try something different, landscaping kept me fit with all the barrels of mulch and the raking of forests (so it seemed) and it was either freezing cold or boiling hot! Housekeeping of Mansions kept me even more fit but was mind numbing. Finally I found a humble bakery at the entrance of Chatham Town, almost like an old, typical American dinner, with the checkered black & white floors, half-way laced curtains and black plastic booths.

Ohhhh but the inviting aromas of freshly brewed “Green Mountain” Coffees; French Roast, Hazelnut, French Vanilla and Breakfast Roast (Some of my Favorites). Floating into the shop you were faced with Fresh Ciabata, Olive Loaves,

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Portuguese Rolls, whole wheat & Oat Breads and as if that wasn’t enough there was a glass case to the left filled with Key Lime Bars; Pumpkin Tarts, Carrot cake, chocolate fudge slices, Cranberry scones and pretty bags of homemade cookies and my all time favorite were of course the doughnuts…Boston Creams, Tiger Tails, Square knots, what an experience!

The year came to an end and I was ready for my next Chapter where I worked at a ski resort in New Hampshire, a monotonous and freezing job, but was exciting as I learnt (or tried) to snow board and ski…actually lets not go there. But if it wasn’t for Water Ville Valley Ski Resort I wouldn’t have made my biggest and most exciting venture to Bermuda Islands!

The most breathe taking place I had ever laid my eyes on, with its turquoise waters, tropical weather and flat landscapes scattered with rainbow colour houses (Yes! Pink, purple, blue, green, orange) and friendly Bermudians and it’s literally a dot on the map.

Pompano Beach Club, a shrimp pink hotel situated in south Hampton next to the Port Royal Golf Course, where the PGA Grand Slam was held. I spent the next six amazing years of my life there, where every sunset is a perfect picture!

A new Grill restaurant had just been opened to take the over flow of the fine dining “Cedar Room”. I ran my own section where I prepared, cooked and plated fancy appetizers; Blueberry compote fruit plate with deep fried brie, Panko Tuna served on pickled seaweed, buttermilk calamari served with grilled lemon and a popular salad was the Caesar served with pastry anchovie twist. We also had our own little pizza oven and I plated the desserts.

But this was just the beginning….I met my Mentor….Joerga Swiss/German Pastry Chef who is still the best pastry chef on the island for over 20 years, I quickly became good friends with this temperamental perfectionist. I spent my after hours learning how to make his special desserts; Poppy seed domes – where he used a chocolate spray gun, his pate décor which he used stenciled mats in order to decorate a sponge for a cheese cake.

SWEET TOOTH

Louise’s Favorite

Pumpkin Pie

SWEET TOOTH Lavender & honey biscotti used to garnish his green tea crème brulees, the best blue berry cheese cake I had ever tasted in my life!

like to cook or don’t have the time. I offer a range of meals including requests and small functions. As well as desserts, Biscotti, cakes and themed cakes.

I was now able to make the desserts for the Ocean Grill.

What I loved about him most is how much he believed in me, what an honor! This is where my flavors and creativity for pastry developed.

Themed Cakes: Hahaha… my first order I had made, I was so stressed that I drew a complete blank, oathing to myself I would never do this again!! It was a water park theme… really!! Water slide, kids, bathing suits…phew!! But when it was complete, and delivered-the response I received was more than the money I made!! From that day forward I have enjoyed every moment. I was also fortunate enough to make the mini desserts for Jacqui Brown’s wedding. g

In 2012 I returned home to South Africa, excited with my passion, and have opened my own business “Sweet & Saucy” where I make prepared meals for people who don’t

Louise’s Favourite Pumpkin Pie • 420gr Roasted pumpkin (cinnamon & Brown Sugar, blitzed and cooled) • 1 can Condensed milk • 2 Eggs • 1 tsp Ground cinnamon • ½ tsp Ground Ginger • ½ tsp Nutmeg • ½ tsp salt For the Pie Crust: 270gr Flour • 75gr Sifted Icing Sugar • Pinch of Salt • 150gr Cubed Butter • 1 Egg

1. First make your pie crust, blitz the flour, salt & sugar, add butter and while the machine is still running add egg to form a dough.

2. Rest for 30 minutes in the fridge. Roll out (about 2mm thick), place in the shell , allowing the edges to overlap a little, and bake blind for 5 min at 180, then bake again for 5 minutes/until golden Brown.

3. For the Filling, whisk pumpkin, condensed milk, eggs, spices and salt in a bowl until smooth and pour into pie crust.

Bake for 15 min at 180º.

4. Take out and allow to cool, store in the fridge until ready to eat.

5. I usually garnish with Chantilly Cream and roasted Pumpkin seeds.

Classic Cheese Cake Base: 1 packet Tennis Biscuits • 60ml syrup • 30ml melted butter Filling: • 500gr Ricotta • 330gr Cream Cheese • 1 cup castor sugar • 4 Eggs • ¼ cup Lemon juice • 1 Tsp grated lemon rind • 1 Tsp Vanilla Essence • 1 ½ Tbl Corn Flour mixed with 1 ½ Tblsp Water 1. Prepare a cake tin with wax paper on the bottom. For the base, blitz the tennis biscuits, add melted butter and syrup.

Press firmly on the bottom of the cake tin and bake for 10min.

2. For the filling blitz all the ingredients in the given order. The consistency should be thick and creamy. Line the cake tin with wax paper on the sides and pour in the mixture. Tap lightly to rid bubbles and bake for an hour at 150. Then turn off the oven and leave the cake in for another hour. Refrigerate 3. This baked cheese cake would be delicious plain, with blueberries (100gr folded into the filling), Oreo cookies (used as the base, and as garnish) or brownies (as a base and cubes folded into the filling).

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SWEET TOOTH

The best

Chocolate mousse GINJA FOOD 61

SWEET TOOTH Ginger Crème Brulee • 5gr Grated Fresh Ginger • 500ml Cream • ½ vanilla Pod • 100gr Sugar •4 Eggs 1. Slice the vanilla pod in half length ways and scrape out the seeds add both to the cream and bring to a boil with the grated ginger, half the sugar.

2. In a separate bowl hand-whisk the eggs and the rest of the sugar.

3. Once the cream has come to a boil, strain and add slowly to the egg mixture while whisking, strain again and pour into ramekin dishes.

4. Place dishes into a deep metal tray and fill with water so it comes up to half the dish (bain-marie), cover with foil and bake at 140ºC for 30minutes.

We used to serve it with an almond Biscotti in Bermuda!

The BEST Chocolate Mousse • 250ml Cream • 250gr Chocolate • 12gr Castor Sugar • 5ml Vanilla Essence • 3 Gelatin Leaves • 250ml Whipped Cream 1. First place the gelatin leaves in ice cold water, while they sit and become soft, whip up the 250ml cream , bring the other 250ml Cream to a boil and add the gelatin leaves (that have been squeezed of excess water), pour this over the broken chocolate and sugar, whisk until smooth and the sugar has dissolved.

2. Fold in the Chocolate mix into the whipped cream. Pour into a bowl and leave in the fridge to set.

3. Enjoy with fresh Berries, or just on its own!

Perfect Meringue •4 Egg Whites • 200gr Castor Sugar • ½ tsp Cream of Tartar • ½ tsp Vanilla Essence 1. In a clean and dry glass or metal bowl (not plastic, as it absorbs fats, and the egg white will not whisk to stiff peak).

Whisk the egg whites until foamy and add the tartar, whisk until soft peak and add 1tsp of sugar –whisk and repeat until the sugar is done, also add the vanilla essence. Feel the meringue between your fingers it should be smooth, not grainy.

2. If you want to get colorful, add a few drops of food gel coloring. Pipe onto wax paper (spray & cook), and have fun with different designs. Bake at 110 for 55 min.

Note: If the eggs are cold, allow to come to room temperature about 30 minutes.

My Ultimate Chocolate Brownies 125gr Butter • 100gr Dark chocolate • 175gr Sugar • 33gr flour • 30gr Coco Powder • 2 Eggs • 12gr Walnuts/pecans (optional) 1. Set the oven at 180. Grease a baking tin. Melt the butter, chocolate and sugar over a double boiler, stir constantly.

Lightly whisk the eggs in a bowl and add slowly to the slightly cooled (not hot but warm) chocolate mix, whisk until smooth and shiny.

Sift flour and coco powder and mix in well with a wooden spoon. Add nuts. Bake for 20-25min. Allow to cool and Enjoy!

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SWEET TOOTH

Ginger Crème Brulee

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WINE

Waterkloof, the awe-inspiring cellar ‘in the sky’ outside Somerset West, celebrated for its award-winning architecture, elegant wines and omnipresent views, elevates its wine tasting experience with a newly improved Ploughman’s Platter brimming with local tastes and tidbits.

Available at R130 per person, this hearty offering of homegrown goodness includes the estate’s own olives – the very first batch has just been released – as well as Waterkloof’s 12 month naturally matured Healey’s Cheddar, which excelled as the country’s finest Round Cheddar at the prestigious 2013 South African Dairy Championships.

“Our olives are grown organically right here on the estate and are cured in a simple mixture of salt and water and then flavoured with Farm Manager Christiaan Loots’ secret family recipe. We fill our bottles with the glorious mix of olives right here in our kitchen, and each one is labelled by hand with love and care,” shares Waterkloof Chef Grégory Czarnecki.

Chef Grégory follows a ‘little is big’ mantra and supports smaller, local yet top notch quality producers to guarantee that the freshness and taste of its Ploughman’s Platter is paramount. Other delicacies on this tantalising tray of delights include cured meat, fresh bread, pickled onions, gherkins and fig preserve.

“Waterkloof’s golden thread of sustainability runs right through every aspect, from our bio-dynamic vineyards

to our tasting lounge and restaurant. People love the romance of harvesting ingredients from nature and knowing where the food that they eat comes from,” adds Grégory who in addition to his platters also wows diners with his contemporary, South African influenced French cuisine at the estate’s magnificently appointed restaurant.

Waterkloof’s tasting room is situated inside its 120-seater fine dining restaurant, in a glass house on the slope of the Schapenberg, overlooking the farm and False Bay that has such an influence over its amphitheatre of vineyards and also adds a fitting backdrop to an elevated wine and dine experience.

There a grand 360 degree fireplace dominates the space and while it adds an interesting visual focus it also keep things nice and cosy on chilly days.

What makes the Waterkloof experience so unique is that at all times one feels part of the farming and winemaking process, no matter if you are outside on the balcony or inside, enjoying wine in the lounge. The tasting area with its over scaled, picture like views of the farm and nature in progress, allows visitors to be at the centre of the farm, celebrating the culmination of winemaking and tasting.

Waterkloof’s elegant wines can be tasted at the estate seven day a week. A standard tasting costs R30 per person for a flight of six wines from Waterkloof’s False Bay and Peacock Ridge collections, or R40 for a premium tasting of the estates exclusive Circle of Life and Circumstance wines. The sensory Ploughman’s Platter is on offer at the tasting lounge from 10h00 till 15h00 . G

The Waterkloof Olives can be bought directly from the estate at R40 per jar.

For more information contact Waterkloof Estate at Tel: 021 858 1292; email sonja@waterkloofwines.co.za or visit www.waterkloofwines.co.za. Waterkloof Estate is located outside Somerset West on the M9 Sir Lowry’s Pass Village Road.

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Smorgasbord of taste sensations elevates wine tasting experience ‘in the sky’ Above: Exterior of Waterkloof Restaurant with views of the Helderberg mounrain range.

Below from left: The ‘Waterkloof Ploughman’s Platter’; interior of the dining area of the restaurant.

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WINE

first

class

PINOT

NOIR

LUFTHANSA FIRST CLASS PASSENGERS TO ENJOY BOUCHARD FINLAYSON GALPIN PEAK PINOT NOIR 2011 THIS NOVEMBER Bouchard Finlayson’s Galpin Peak Pinot noir 2011 has been selected by Europe’s largest airline Lufthansa for its renowned ‘Vinothek Discoveries’ wine programme. Throughout November 2013, the award-winning wine will be served exclusively to First Class passengers on all Lufthansa intercontinental long haul flights.

Growing on the slopes of Galpin Peak, the elusive Pinot noir varietal continues to be the vineyard’s jewel and flagship wine. The Galpin Peak receives constant recognition; winemaker Peter Finlayson’s passion and experience having earned him the name of South Africa’s ‘pinot pioneer’.

Recent accolades include the ‘Best Red Wine’ award for the Galpin Peak 2011 in the new ‘Biodiversity and Wine Initiative (BWI)’ category at the Nedbank Green Wine Awards 2012. The 2010 vintage earned 93 points in Wine Spectator Magazine in September 2012, and the Galpin Peak received a perfect 100/100 points in the 2011 SAWI (South African Wine Rating Index).

Typically Pinot noir-like in flavour, the 2011 is deftly balanced with lots of red berry fruit character and pretty floral aromas. Excellent small French oak barrel maturation contribution assisted in achieving core strength, while its inherent balance and fruity personality promises the development of added flavour dimensions over a period of ageing.

Lufthansa’s wine selection is presented in a beautifully designed wine brochure, offering not only information on the wines themselves but also on the personal background story of the vineyards. The airline’s international First Class passengers will thus be able to learn more about the majestic Hemelen-Aarde Valley, Peter Finlayson, and Bouchard Finlayson’s origins and development, all while enjoying the vineyard’s trailblazing Galpin Peak Pinot noir flagship wine.

Top-quality wines that harmonise with exquisite food are an essential accompaniment to Lufthansa’s gourmet menus. But while a fine wine may seem full-bodied and well-rounded to a wine connoisseur on the ground, its characteristic features may change at cruising altitude. Low humidity on an aircraft affects one’s sense of taste and also the

way in which the bouquet develops. ‘For that reason, not all wines are suitable for drinking on board.

Lufthansa therefore seeks the advice of Markus Del Monego, Master of Wine and World Champion Sommelier’, explains Axel Simon, Director Southern Africa for Lufthansa German Airlines and Swiss International Air Lines. Del Monego travels the world exclusively for Lufthansa in the quest for the finest treasures of the wine-world to recommend and be discovered

by First and Business-Class passengers. ‘South Africa is known for its excellent wines, so our first class passengers are in for a treat this November!’ adds Simon.

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

Other cultivars under production include Chardonnay, Sauvignon blanc and Sangiovese, as well as a handful under exploration. Bouchard Finlayson is an accredited Championship member of the Biodiversity and Wine initiative (BWI).

Situated on the R320 near Hermanus, Bouchard Finlayson vineyard and winery is open for tastings and sales Monday to Friday from 09h30 to 17h00 and on Saturdays from 10h00 to 13h00. For further information, call +27 28 312 3515; email info@ bouchardfinlayson.co.za; or visit www.bouchardfinlayson.co.za. G

On this page: A bottle of Bouchard Finlayson Galpin Peak Pinot Noir 2011. Opposite page: Peter Finlayson in the Bouchard Finlayson vineyards 66 GINJA FOOD

WINE

WINE

blend Spicy Fish Cevichen Paired with Caruso 2012 Ceviche is considered Peru’s national dish. This best kept secret of South America is gaining reputation in the modern world. Fish Ceviche is a very unique dish because of the chemical process that occurs when the acid of the citrus comes in contact with the fish which is similar to what happens when the fish is cooked, and the flesh becomes opaque and firm.

Sommeliers Warehouse introduces this refreshing dish which is a perfect fresh start to spring speciality. This summery sea Ceviche is perfectly paired with a Morgenster Italian Collection Caruso 2012 elaborating the essential tastes of the citrus, spice and cod.

Caruso Tasting notes Colour: A bright pink that promises fresh vibrant fruit.

Nose: Upfront in style. Sangiovese is evident in the aromas of pomegranate and watermelon. Rich sweet spice suggests an alluring Tuscan adventure.

Palatte: Balance is the name of this Italian masterpiece and Caruso does its namesake proud. Rich and elegant, having a soft, velvety feel but with enough focus and length. There is a wonderful freshness of berries and soft cinnamon spice leaving you anticipating the next luscious sip.

Fish Ceviche You simply must try this dish to experience the various textures and wonderful flavours. Marinated fish and shrimp make a fabulous topper for crisp greens as a salad or use as a dip with tortilla chips. The acid in the citrus juice actually “cooks” the fish so no heat is necessary. Remember to plan ahead to marinate a total of 10 hours.

1. Prep Time: 20 minutes 2. Marination Time: 10 hours 3. Total Time: 10 hours, 20 minutes 4. Yield: 4 cups or 8 appetizer servings Ingredients: • 500g cod, (or any lean white fish) diced in 1cm cubes • 2⁄3 cup fresh lemon juice (about 4 lemons), divided use • 2⁄3 cup fresh lime juice (about 5 limes), divided use • 1 teaspoon salt, divided use • 1⁄2 teaspoon dried oregano • 1 Tablespoon olive oil • 1⁄4 teaspoon white pepper • 1⁄4 teaspoon ground cumin • 1 medium tomato finely diced • 1⁄2 medium sweet onion finely diced • 1 teaspoon white vinegar • 1 cup cooked frozen tiny salad shrimp, thawed, rinsed, and drained • 5 chillies • 1 Tablespoon Coriander finely chopped fresh • Grated Radish to garnish Preparation: 1. Combine fish, 1⁄3 cup lemon juice, 1⁄3 cup lime juice, 1⁄2 teaspoon salt, and oregano. Marinate in refrigerator for 2 hours.

2. Drain juice completely. Place drained fish into a heavy freezer zip lock bag.

3. Combine remaining 1⁄2 teaspoon salt, 1/3 cup lemon juice, 1⁄3 cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, chillies, and coriander. Stir well. Add to drained fish in the zip lock bag, squeeze out all the air, and seal. Refrigerate 8 hours or overnight. G

WINE

Fish Ceviche

To experiment wi th this pairing GINJA is giving away SIX Bott les of

Morgenster Caruso

To WIN SMS “C aruso” followed by your name to 45901.

T’s and C’s apply SMS’s charged at R1.

50. Free SMS’s do not ap ply.

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FOOD TALK

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H ayden

Q uinn

A LOVER OF FOOD, CULTURE AND ALL THINGS TO DO WITH THE OCEAN He’s a pin-up surfer with golden locks. He is also a qualified marine biologist with a passion for cooking. Last year he was crowned Cleo magazine’s Bachelor of the Year, confirming his place as one of Australia’s most popular new personalities.

Hayden Quinn first came to the attention of South African TV viewers in the third season of MasterChef Australia and, although he didn’t walk off with the grand prize, he wowed audiences with his culinary skills and his down-to-earth approach to life. Nothing seemed to phaze him.

Quinn fans – and there are lots of them – had an opportunity to see the Hayden in action at the Johannesburg Good Food and Wine at the Coca-Cola Dome, Northriding, from September 21 to 24.

He joined forces at the show with MasterChef Australia judge and chef Gary Mehigan and British master baker, Paul Hollywood of The Great British Bake-Off fame.

It was Quinn’s first trip to Africa and was “incredibly excited” at the prospect. His girlfriend had already visited South Africa and she brought back glowing reports of the country.

In an interview, he said he hoped to do some surfing in Cape Town. “I won’t bring a surfboard but may borrow one.”

He is familiar with Jeffery’s Bay, having seen the surfing movie, Endless Summer.

Asked about his visit to Johannesburg, Quinn said: “The thing I love about being able to go to something like the Good Food and Wine Show is that you get that one-on-one reaction with people, those who have watched you on TV or read your e-book. You get a chance to really express to them your love for food, where your passion comes from and what excites you and what drives you to create the food.

“For me the biggest thrill of the show is being able to interact with crowds from the other side of the world and share my cooking secrets.”

He describes his cooking as “fresh, easy and fun.” Many of the dishes he creates one can easily cook on the braai.

Being in MasterChef Australia certainly changed his life. He became a celebrity overnight, got to travel all over Australia (and abroad), write cook books and meet people. But, basically, he insists he has not changed as a person.

“I’m still the same guy. Yesterday I was in the park playing football with the boys, drinking beer, eating a few pies and generally hanging out where and when I can. I’m still a normal, everyday, knock-about person and I think that’s what the people can relate to.

I am lucky to be able to experience some pretty extraordinary things in life.”

Asked about the highlights on the show, he said: “It was amazing to work with such a brilliant array of chefs and cooks. A highlight for me was just challenging myself each day. I revelled in these sorts of situations and it was great to be thrown into the deep end and really have to put your skills to the test. You had to think on your feet.”

He said cooking has always been an integral part of his life. “I loved it and I grew up with it. My mom was a home economist and she taught me all the little tricks in the kitchen. I always knew something interesting was going to happen in my life. I just wasn’t sure what it was.

In the end it turned out to be MasterChef which allowed me to let the world know who I am. Food is one part of who I am but it encapsulates travel and sport, surfing and healthy eating. Food links it all together. When the episode of MasterChef which saw me being voted out, was screened in South Africa, I had so many wonderful Internet posts and tweets from people in your country. It really touched me.”

It seems the 26-year-old’s friendly nature and adventurous spirit appeals to men and women of all ages and this year he became a proud ambassador for the iconic Australian brand ‘Bonds’. He also returned to TV screens for the ‘Kellogg’s Nutrigrain Ironman Series’ as a beachside commentator.

Quinn has also completed work on his first hard-cover cookbook, Dish It Up, due out in December, and this will be an added boost to his top-rated series of recipe e-books.

He is not looking at opening his first restaurant just yet – “I need more experience and capital” – but wants to continue his merry way at present because it brings him enormous satisfaction. g GINJA FOOD 71

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H ayden ’ s C hicken T ostadas • 500g Chicken Thigh Fillets • 1 packet of corn tortillas (small or large) • Vegetable oil, for shallow frying • 1 x bunch coriander, diced • 400g grated cheese, cheddar or mild parmesan Chicken marinade: 6 garlic cloves, diced • 1 tbs cumin seed, ground • 1 tbs oregano, dried • 1 tbs smoked paprika • 5 dried guajillo chilies, rehydrated (or 2 dried red chilies) • 1 tbs olive oil • Zest of 1 lemon • Guacamole:• 2 avocados • 1⁄2 cup corriander, roughly chopped • 1 tomato, chopped • 1⁄2 red onion, finely diced • Juice of 1 li me, or to taste • Salt, to taste Chipotle Mayonnaise: Either 2tbs tinned chipotle chilies, or 6 dried chipolte (to be rehydrated) • 3 egg yolks • 2 cups Vegetable oil • 2 tsps Dijon mustard • 1 tbs cider vinegar• Salt, to taste * If you don’t have chipotle chillies you can add 1 tsp of smoked paprika instead Black Bean & Corn Salsa: 400g black beans, rinsed and drained • 310g can corn kernels • ½ red onion, finely diced • 1 green chilli, finely diced (optional to your taste) • 2 tbs olive oil • 1 tbs red wine vinegar • Salt, to taste 1. To marinate the chicken, combine all marinade ingredients in a bowl, add chicken, massage the marinade into the chicken.

Cover with plastic wrap and let sit for a few hours, overnight, or if you don’t have time you can cook straight away.

2. To make the guacamole, combine all ingredients in bowl, mash all together until the ingredients come together, you can have it chunky or blend it smooth depending on what you prefer. Finish off with salt, a squeeze of lime juice and extra chopped coriander.

3. To make the chipotle mayonnaise, combine egg yolks, mustard and vinegar, on low-med speed in mixer slowly add vegetable oil.

When the mixture is of a thick consistency and is at the volume you would like, add chipolte chillis (or paprika) and salt to taste.

4. To make the black bean and corn mix, combine all ingredients except the olive oil and vinegar in a bowl.

In a separate bowl, whisk the olive oil, red wine vinegar and salt. Pour over bean and corn mix to serve.

5. To cook the chicken, remove the chicken from the marinade bowl and cook on high heat on grill, fry pan or a BBQ, for about 5 -7 minutes or until cooked through. Allow to cool slightly then shred or slice the meat, set aside.

6. To make the tostadas, using a 10cm ring cutter, cut out circles from the corn tortillas. Heat vegetable oil in deep frying pan to high. Shallow fry both sides of the corn tortilla until golden colour. Remove and drain on paper towel.

7. Top each tostada with a spoonful of guacamole, shredded chicken, corn and black bean salsa, a dollop of chipolte mayonnaise and grated cheese. Serve hot.

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Hayden’s Chicken Tostadas

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H ayden ’ s S alt and P epper S quid • 1KG FRESH WHOLE SQUID, CLEANED, LEGS KEPT WHOLE, BODY CUT INTO BITE SIZE TRIANGLES AND LIGHTLY SCORED. • 2 TBS SZECHUAN PEPPERCORNS, DRY ROASTED, GROUND • 3 TBS SALT • 500G PLAIN FLOUR • 500ML VEGETABLE OIL, FOR FRYING DIPPING SAUCE: 3 TBS FISH SAUCE • 3 TBS RICE WINE VINEGAR • 2 TBS SUGAR • 2 GARLIC CLOVES FINELY CHOPPED • 2CM KNOB GINGER, GRATED OR FINELY CHOPPED • 1 BIRDS EYE CHILI, SLICED• 2 TBS LIME JUICE GARNISH: FINELY SLICED LONG RED CHILI • CORIANDER LEAVES, ROUGHLY CHOPPED • LEMON WEDGES

Making the dipping sauce : Combine the fish sauce, rice wine vinegar and sugar in a small saucepan with 100ml of water over medium heat and stir until all sugar has dissolved. Increase heat and cook until just before the liquid begins to boil. Allow to cool slightly and toss in the garlic, ginger and chili. Add lime juice to taste. Allow to cool fully prior to serving. The dipping sauce can be kept in the fridge for a week.

1. The trickiest part of this dish is cleaning the squid, now it really isn’t that hard so don’t be scared, it can get a little messy but that is all in the fun of it! See Father’s Day blog post for a step-by-step run through.

2. While cleaning the squid, get someone to help you by making the dipping sauce, once this is done leave in the fridge until needed.

3. Once your squid is cleaned and cut into beautiful pieces, it is all very simple from here. Begin heating your oil to 180ºC in a large saucepan, wok or specialty deep fryer.

4. Combine your roasted and ground Szechuan pepper with the salt and flour, mix well. Dust each piece of squid lightly with the flour mix (its easy to do this in a plastic bag, just do a couple at a time.

5. Once the oil has reached temperature, add the squid a couple of pieces at a time so that the oil remains at temperature, this will allow you to ensure the squid has a beautiful golden crunch. Drain on paper towel and serve ASAP so that it is still hot when it hits that table. Garnish with sliced chili, coriander, lemon wedge and of course the fresh dipping sauce.

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Hayden’s Salt and Pepper Squid

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H ayden ’ s F ish and C hips FOR CHIPS: 8 LARGE GOLDEN DELIGHT POTATOES • 2 ½ L WATER • 2L VEGETABLE OIL • SEA SALT FLAKES FOR THE FISH: • 1 CUP PLAIN FLOUR • 1 CUP BEER, ICE COLD • 2 EGG WHITES WHIPPED TO SOFT PEAKS • SALT • 12 LARGE FLATHEAD FILLETS (CHECK FOR BONES) • VEGETABLE OIL, FOR DEEP FRYING AïOLI: 2 EGG YOLKS • 2 GARLIC CLOVES, FINELY CHOPPED • 1 TSP DIJON • PINCH SALT • 250ML GRAPESEED OIL • SQUEEZE LEMON JUICE SERVING: LEMON WEDGES • SEA SALT

Making the chips: 1. Cut chips from the potatoes, either a rough cut or 1.5cm by 1.5cm batons, wash well under running water for a 1-2mins to remove any excess starch.

2. Bring the water to the boil in a large pot and add a good pinch of the salt to the water along with the cut chips. Cook the chips with the water just bubbling away gently for 10-12 mins or until the chips are on the verge of falling apart (this step is crucial).

Gently place on a wire rack and into the fridge until the chips are cold and dry, you could do this step the day before.

3. Fill a deep fryer or large wok or pot with the oil and heat to 130ºC. Fry the chips off in small batches for approx. 8 minutes or until a very pale crust forms. Drain on paper towel and allow to dry and cool, chips can again be put in the fridge to dry out fully.

4. Heat oil to 180oC and fry the chips in batches until they are golden and very crisp. Drain on paper towel and season well with sea salt.

Making the Aïoli: 5. Add to a food processor (or mortar and pestle if you’re going old school) the egg yolks, garlic, Dijon and salt, process well until combined.

6. While still processing or stirring vigorously with the pestle slowly add the oil a drop at a time to begin with to start off the emulsification, as the mayonnaise begins to form pour the oil in a thin steady stream until you have a thick and creamy mayonnaise.

7. Add a small squeeze of lemon to taste.

Putting it all together: Whisk your cold beer into the flour in a large stainless steel bowl, once combined fold in the egg whites along with a seasoning of salt. Place in the fridge for 30mins to 1hr.

9. Add your vegetable oil to a large saucepan, wok or speciality deep fryer. Heat the oil to 190ºC. Prepare and cook the fillets one two at a time, dip individually into the batter, coating the whole fillet and drain off any excess. Deep fry for 4-5mins so that the fish is cooked and the batter is golden and crispy. Set aside on paper towel and continue with the remaining fish.

At this stage you chips should be ready to go and could be keeping warm in the oven if needed.

10. Serve with your Chips, Aïoli, a sprinkle of sea salt flakes and a wedge or two of lemon.

8.

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Hayden’s Fish and Chips

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FOOD TALK

cooking gerard van Why I became a chef : I started as a trainee chef in 1983 in Cape Town in an unknown hotel called The Claridges hotel in Green Point but this doesn’t mean it was some dodgy hotel used by unfaithful spouses, we were all very proud of what we did and 90% of the chefs that worked for Paul Dodsworth (my Head Chef at the time) achieved great things and went on to become great chefs in their own rights. I started in the cold Kitchen (Garmanger) were I learnt how to present food on Platters for buffets and use vegetables and Pates as garnish and I suspect this is what made me want to be a chef more than anything in the world in those days we worked long hours 18 hours on average with 1 day off a week, if we were lucky but there was a lot of camaraderie and cooking was a lot of fun for me especially the artistic side of it and the impact it had on our guests

with staden always made me extremely proud. I never really thought about flavour or different components that a chef needed to make a memorable culinary experience it was only many years later that I realised that you have to look at all the things you do in the kitchen to really be a great chef. I was lucky in a sense that I am very artistic and plating food, painting or sculpting came pretty easily, but it was chef Garth Stroeble that had probably the greatest impact on my career and it was him that taught me that great food is lots of little things done well (I later found out that it was a Quote he had probably learnt from Fernand Point The Father of Haute Cuisine). Chef Stroeble was a meticulous chef who was always researching new cooking trends and I must say without his influence I would never have looked in the right places to have achieved what I now take for granted and do on a daily basis.

What are my Favourite Ingredients?

This is a radical question because there really isn’t a favourite ingredient I think because this would limit me as a chef and retard my development and passion for what I classify as good food. I really love good, fresh ingredients; fish that’s not older than 3 hours old; vegetables that are properly ripe; meat that has been properly hung and butchered and dairy that hasn’t been played with too much.

At the moment I love making bread because it has a mind of its own and you really have to read it well to make 4 or 5 ingredients leave a lasting impression. But I suppose something else will challenge me later on in life and I’ll have fun trying to perfect that.

Who inspires me? Someone that creates simple things brilliantly and makes me feel like a fool for not thinking of it in the first place. Billy Gallagher for his vision and support over the years. My Brother David for inspiring the art of pastry.

My wife Joanne for her ‘never say die’ attitude. Mike Jackson for teaching me the consequences of dreaming big and helping me to reach those dreams.

My most difficult ingredients to use : “Flour” because wheat has different genetic properties from continent to continent.

Who would you like to cook for? I’ve cooked for a lot of celebrities when I worked in Europe but I would really love to cook for Robert De Niro, only because I care about what he’ll think of my food.

What irritates you in the kitchen? Chefs who cook food they wouldn’t eat themselves. g 78 GINJA FOOD

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GERARD’S CRISPY CALAMARI WITH SWEET DIPPING SAUCE

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gerar D ’S S I G N A T U R E D I S H E S G rilled B eef fillet , N i ç oise V egetables , red wine jus and truffle H ollandaise • Beef fillet 800g • Pearl onions 120g • Cherry tomatoes 120g • kalamata olives 90g • Carrots 120g • Potatoes 400g • Eggs yolk 1 • Butter 150g • Thyme 2g • Green Beans 125g • Red Onions 200g • Garlic crushed (fresh) 10g • Coarsely crushed black pepper 5g • Maldon Salt 20g • Lemon juice 15ml • White wine vinegar 15ml • Beef bones 200g • Leek 50g • Celery 50g • Spanish onions 50g • Garlic cloves 20g • Red Wine 60ml • White wine 20ml • English spinach 100g • Dijon Mustard 10g • Truffle oil (white) 3ml • Tomatoes 60g • Button Mushrooms 80g• Olive oil 100ml Method for beef Fillet Trim the fillet and truss into 100 gram medallions. Smear with the Dijon Mustard, Pepper, Thyme, olive oil and crushed Garlic.

Leave the fillet for 10 minutes so the flavour fuses with the meat. Grill aggressively until medium Rare.

Method for Jus Roast bones at 185º C until dark brown be careful not to. Burn the bones .

Chop the Leek, Celery, Spanish onions, Carrot off cuts, Thyme and Garlic into 2 cm pieces .

Add the vegetables to the beef bones then add a grand jus to the bones and boil until you have the desired flavour. Strain the stock.

Take the beef off cuts and sear in a hot pan with the tomatoes and sliced button mushrooms deglaze them with the red wine then add the stock and reduce until you have the desired flavour and thickness. Strain again through a Chinwaise strainer. Season and serve.

Method for potatoes Peel and turn potatoes. Take vegetable off cuts and melt them with the butter pour the butter over the potatoes and bake in the oven at 150º C for +-1 hour Method for Niçoise Vegetables Peel, then turn the Carrots, Trim Green beans into bite sized pieces and blanch then peel the Cherry tomatoes, De-pip the olives.

Trim and wash the Spinach then Blanche Sear the vegetable separately in a hot pan and serve.

Method for Hollandaise sauce Put the White wine Vinegar, Lemon Juice, white wine and water into a sauce pan and bring to boil Strain and add to the egg yolk whisk the mixture together (Sabayon) until light and fluffy make sure the mixture is cooked Then add the clarified butter slowly until the mixture is thick enough make sure you don’t add to much butter as the sauce will split just before serving add the Truffle oil.

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Grilled Beef fillet, Niรงoise Vegetables, red wine jus and truffle Hollandaise

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Lemon & orange Tart Wild berry caviar

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L emon & orange T art W ild berry caviar • Lemon Juice Fresh 200ml • Cream 500ml • Lemon Rind 5g • Eggs 150ml • Castor Sugar 80g • Vanilla pod 2g • Orange juice 100ml • Orange rind 2g • Honey 20g Take all the ingredients in the recipe and mix together until smooth for Biscuit base: Cake Flour 300g • Icing sugar 300g • Lemon Rind 5g • Eggs 80ml • Butter 100g

Method Mix the entire recipe with a bat until all ingredients are smooth. Leave to cool in a fridge for 20 minutes. Roll out the dough about 3 mm thick and place the dough into a round cake tin. Blind bake the biscuit and leave to cool .

Method for Orange chip Peel and slice the orange Very thinly add to thick spiced syrup and leave to dry on a silpat mat in an oven at 70ºC for 2 hours.

Method for Berry Caviar Blend 500 grams frozen berries and pass through a fine sieve and 50 grams of gelatine to every 500 mm of liquid add 150 grams of sugar and heat the liquid until the gelatine is melted. Leave until the coulis jelly is 38ºC and pour into a Squeegee bottle.

Drip the ingredients into ice cold cooking oil (make sure the oil container is deep enough so that when the jelly hits the bottom of the container the bubble would have already set. Sieve through a fine sieve and wash off the oil with iced water.

When the pastry is cool, pour in the mixture and bake the lemon and orange tart for +- 40 minutes at 100º C. Leave to cool when baked. When cold, slice the tart into portions and caramelise the top of the Tart (a La Crème Brule) .

Roche the minted Crème fraiche add lemon and orange candy and place on top of the sliced Tart serve with the Berry Caviar.

S oft B elgium brownies , P avlova meringue truffles and V anilla pod ice cream

for Belgium Brownies : Butter 600g • Macadamia nuts 100g • Pecan nuts 100g • Hazel nuts 100g • Sugar 1.1kg • Cream Cheese 40g • Eggs 10 • Cocoa powder 130g • Mixed peel 200g • Flour 430g • Baking powder 30g • Salt 10g Whip the butter, sugar and cream cheese until fluffy and light slowly add the eggs. Fold in the Cocoa powder, Mixed peel, Flour, baking powder and salt then add the nuts. Pour the mixture into a well-greased rectangular baking dish (the mixture shouldn’t be higher than 2 centimetres thick). Bake at 180º C for 15 to 20 minutes. Leave to cool.

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FOR THE Ganash: LinDt Chocolate 70% 600g • Cream 600ml • Amaretto liqueur 50ml • Glucose 10ml Heat cream till 90ºC then add the glucose and Amaretto liqueur. Take off the heat and add the chocolate stir continuously until smooth and shiny then pour over the cold brownie and leave to set. Cut into required size.for the Pavlova Meringue truffles: Egg whites 100ml • CastEr sugar 200g • Vanilla pod 1g • Frozen Berries 100g • Gelatine 10g • Brandy 5ml • Ganash 30g Method for Meringue: Take the egg whites and half the caster sugar whisk until very light then add the other half of the castor sugar paste out on a silpat mat and bake at 70º C for 2 to 3 hours when dry blend to make crumbs.

Method for Berry Filling: Blend the frozen berries and pass through a fine sieve then add the brandy , at the same time take the page of gelatine and soak in cold water until soft, remove the gelatine and add it to the berry pulp place the mixture on a low heat until the gelatine is dissolved in the berry pulp. Pour the mixture into a small perisienne mould and freeze.

Remove the frozen jelly from the moulds and coat in the luke warm ganash you made for the brownie and then crumb the truffle in the meringue crumbs .

Method for Tempering Coverture Chocolate for Chocolate cigars Take 100 grams of 70º C coverture (lindt) and melt it at 44º C then add another 100 grams of finely chopped chocolate to the melted chocolate stir until all the chocolate is smooth (29º C).

Plaster the chocolate over a marble slab about 1mm thick smooth out evenly and cut the chocolate (shave) into cigars.

Soft Belgium brownies, Pavlova meringue truffles and Vanilla pod ice cream

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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.

INTRODUCES EXOTIC NEW SILK Y P Y RA M ID TEA COLLECTION

Twinings is delighted to announce the launch of their new range of fine teas - the Twinings Silky Pyramid collection. A lot of love, care and expertise go into preparing Twinings teas, to create their sensational taste. And sensational is exactly what Twinings Silky Pyramids embody, in each fashionably designed silky bag.

The launch of these teas will appeal to those constantly in search of new per fection – the adventurists who are always eager to experience the untried and exciting.

The name ‘silky pyramid’ comes from the bag, which is an innovation from Twinings to enhance flavour. With the look and feel of silk, it is a synthetic, biodegradable mesh fabric, fashioned into a pyramid. These silky jewels of flavour soak up the water giving you a burst of superb taste from the loose leaf tea.

The new range comes in six exciting variants. These include: Twinings Green Tea Jasmine Pearls, Twinings English Breakfast, Twinings Liquorice Allsorts Earl Grey, Twinings Mint Humbug, Twinings Honeycomb Camomile and Twinings Fruit Infusion Gingersnap Peach.

Each variant is special - just choose the one that matches your mood.

For a sweet fragrant and delicate taste, nothing matches Jasmine Pearls Green Tea. Each of the jasmine pearls is hand-fashioned by twisting long downy leaf bud sets together and rolling them into silvery balls. Take a mug, pour freshly boiled water onto a bag, and watch as the pearls gently unravel.

Twinings English Breakfast is a robust blend of the finest Assam, Kenyan and Ceylon teas. As you break open a new box, you’ll recognise the deep, sweet aroma that develops a gentle hint of caramel combined with a nutty and spicy aroma when brewed, with a noticeable smoky note.

Twinings Honeycomb Camomile Tea soothes with its per fectly pitched velvety sweetness. The honey blends per fectly with the whole bud camomile. Naturally caffeine free, with no added sugar, the taste is like the kiss of a sunbeam.

Fancy a tea that packs a classic twist? Try Twinings Liquorice Allsorts Earl Grey tea - a unique blend reputedly inspired by the legend of Liquorice Allsorts. Twinings’ master blenders used their finely-honed art to infuse top quality, whole leaf Earl Grey tea, bursting with bergamot flavour.

Take a slow sip of Twinings Mint Humbug and let the subtle and delicate flavour transport you to the serene and refreshing taste of its finest peppermint and spearmint leaves.

Twinings Fruit Infusion Gingersnap Peach, combines ginger’s warming tang and spicy notes with the tantalising flavour of the peach. This gives a zingy, sweet and refreshing infusion.

Since the ginger aids digestion and has remarkable reviving qualities, it’s the per fect after-dinner drink.

Each one of these teas is made from the highest quality leaves and expertly blended to create that magical taste!

This new, Whole Leaf Silky Pyramid range from Twinings is available from leading retail outlets nationally for approximately R124.00 and is bound to create a new demand. Twinings is distributed by Stafford Bros & Draeger, one of the leading food distributors in South Africa.

For further information on the delightful, new and deliciously innovative Twinings Silky Pyramid collection, visit www.staffordbros.com

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CHRISTIAAN CAMPBELL E X E C U T I V E C H E F AT D E L A I R E G R A F F E S TAT E

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FOOD TALK The highly talented and experienced chef also oversees Indochine, the Asian-inspired restaurant attached to the estate’s private lodges and spa. When Christiaan first launched the Delaire Graff Restaurant, his brief from owner Laurence Graff was to create a menu of accessible, unintimidating dishes reflecting the best of South African ingredients and local provenance.

Cooking with ethically sourced produce that is local, seasonal and sustainable is central to Christiaan’s philosophy both at home with his family and in the restaurants on the estate.

His menus are always a celebration of the best available ingredients from the surrounding wine region and elsewhere in South Africa.

Cape Town-born Christiaan Campbell heads up the two beautifully appointed restaurants on Delaire Graff Estate, the prestigious wine estate situated on top of the Helshoogte

Mountain

Pass.

Sur-

rounded by dramatic scenery, the estate lies at the heart of South Africa’s TIFUL

world-renowned

wine-growing

region,

BEAUStel-

lenbosch, and contributes significantly to the Cape’s reputation for offering world-class culinary tourism. The flagship Delaire Graff Restaurant, launched by Christiaan and his team in 2009 to critical acclaim, is surrounded by immaculate vineyards, a modern winery and elegant wine-tasting lounge.

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Freshness, authenticity and artistrys characterise each plate and dishes are constantly evolving and being reinvented in rhythm with the seasons never compromising on quality.

In his role as executive chef of the estate, Christiaan has really come into his own working among like-minded people who share not only his holistic approach to the dining experience but his passion and vision for ethically sourced ingredients that reflect the local terroir and a shift towards organic farming principles. Bio-dynamically grown vegetables are picked straight from the estate’s greenhouse and substantial gardens, and Christiaan liaises closely with the farm manager to ensure a steady supply of seasonal vegetables, salad leaves and herbs.

All the estate’s garden waste, including select kitchen trimmings, are collected for an enormous worm farm that produces nutrient-rich liquid fertiliser fed directly into the vegetable garden irrigation system.

Eighty percent of the fresh produce that forms part of Indochine’s Asian-style menu is from the estate, while the main restaurant also buys in vegetables grown under

organic principles from Eric’s Vegetable Farm on outlining areas of Stellenbosch.

‘The organic movement is gaining traction slowly in South Africa. Initially I wanted everything on my menus to be organic, but going green is a process requiring passion and dedication.

I spend a lot of time sourcing the right suppliers, people who speak the same language and understand what I want. As chefs working in one of the most beautiful parts of the country, we are continually driving the demand for quality, sustainably produced ingredients,’ explains Christiaan.

‘I am convinced that we can eat our way to a healthier planet one mouthful at a time,’ muses Christiaan with a smile. ‘It may start with something as simple as growing a bed of spinach in a flower box on the balcony of your apartment or supporting your local farmers market or artisanal bakery.’

In the kitchens at Delaire Graff Estate, Christiaan insists on meat that is free of hormones and antibiotics and sourced from pasture-reared, free-roaming animals exposed to natural sunlight. If the best ingredients are not available locally, he looks to other countries in Africa rather than overseas. Says Christiaan: ‘You won’t find scallops on my menu. The prawns and langoustines come from Mozambique, fresh crab is flown in from Namibia and we only serve line-caught fish approved by SASSI, the South African Sustainable Seafood Initiative’.

Unsurprisingly, people arrive at Delaire with enormous expectations. ‘The collective experience of visiting the estate is vitally important – it is not just about the food,’ says Christiaan. ‘I work closely with the rest of the team to ensure that every aspect of the guest experience is exceptional, from the time someone makes a reservation, to the welcome at the estate entrance, being greeted and shown to the table, the food and service, even the farewell. G

FOOD TALK

Line Fish with orange gel and saffron cream

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fish and chips Ø 8 x 75g line caught hake fillet Ø Flour for dusting the fish Ø Salt & pepper

BAT TER:

Ø 4g fresh yeast Ø 170g stone ground white flour Ø 200ml luke warm water Ø pinch of sugar Ø pinch of salt 1. Combine the water, yeast and sugar 2. Place the flour in a mixing bowl 3. Make a well in the flour 4. Slowly add the water mixture to the flour 5. Stirring until a smooth batter forms 6. Set aside and allow to prove in a warm spot 7. Season the fillets of hake with salt and pepper, and dust in flour 8. Using kitchen tweezers, dip the fillets into the batter and drop into a hot deep bath of frying oil 9. Fry till golden brown 10. Drain well on kitchen paper towel

CHIPS:

Ø 8 x large potatoes (Avalanche or Up To Date varietal) Ø Frying oil 1. Peel the potatoes and cut into 10mm chips 2. Place the potato chips into a pot cover with water 3. Bring the water up to simmering point 4. Once the potato chips are three quarter cooked carefully drain 5. Lay out a tea towel and drain potatoe chips 6. Allow to cool 7.Once cool fry the chips, moderately hot oil, in batches till they are fully cooked, but with no colour 8. Fry the chips again in hot oil till golden brown and crisp 9. Drain on paper kitchen towel 10. Season with flaked salt

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Line Fish with orange gel and saffron cream

Ø 200ml freshly squeezed orange juice Ø 3 sheets gelatine Ø 1ml iota 1. Sponge the gelatine leaves in a bath of chilled water 2. Heat the orange juice till warm 3. Add the sponged gelatine and sprinkle in the iota powder and stir until dissolved 4. Set the mixture in the fridge 5. Puree the set mixture in the blender till smooth Ø 150g Fresh shimeji mushrooms Ø 100ml White wine Ø 100ml White wine vinegar Ø 125ml water Ø 50g sugar Ø 4g salt Ø Bay leaf Ø Peppercorns Ø Coriander seeds

1. Add the liquids, sugar, salt, and herbs to a saucepan 2. Dissolve the sugar, and then bring to the boil 3. skim off the herbs and peppercorns 4. blanch the whole mushrooms in the boiling pickling juice 5. Allow the mushrooms and pickling juice to cool down separately 6. Once cool cover the mushrooms with the pickling juice 7. Use mushrooms as desired

Fennel fondant Ø 2 x large fennel bulbs Ø 30ml olive oil Ø 100g butter Ø 1 x Star anise whole Ø 1 x clove Ø 1 x bay leaf Ø 5 x pink peppercorn Ø 2 x cardamom seed Ø 10 x fennel seed Ø 250ml vegetable stock

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1. Square off the flat ended sides of the bulb slice laterally through 2. Now you will have four pieces of fennel bulb 3. In a solid based pan add the olive oil 4. Over a medium heat slowly add colour to the flat sides of the fennel bulbs 5. Once they are a deep golden brown, add the butter, vegetable stock, herbs and spice 6. Cover the pan with a paper cartouche 7. Allow to simmer slowly until all the stock has cooked away 8. The fennel bulb should be tender but not falling apart

Saffron cream Ø 24 x fresh uncooked mussels Ø 1 x small onion Ø 1 x small carrot Ø Fennel off cuts Ø 3 cloves garlic crushed Ø 1gr saffron Ø 5ml masala spice Ø 30ml olive oil Ø 200ml white wine Ø 150ml cream Ø 50ml milk Ø 10 ml freshly squeezed lemon juice Ø 50g butter 1. Dice the onion, carrot, and the fennel bulb trimmings 2. In a sauce pan add the oil and add the vegetables 3. Braise for 10 minutes allowing the flavours to develop 4.

Add the mussels, masala spice and saffron stir through the vegetables 5. Add the white wine and cover the pan for a minute 6. Once the mussels have popped open remove them from the pan 7. Cook the alcohol out of the wine 8. Add the milk and cream 9. Bring to the simmer for two minutes 10. Pass the contents of pan through a

chinios into a clean sauce pan 11. Squeezing out as much of the juice as possible 12.

Add the lemon juice 13. To finish the sauce bring it to the boil remove from the heat 14. Add the butter and emulsify with a high speed hand blender

PUTTING IT ALL TOGETHER Ø 4 fillet portions of Sassi approved Framed Dusky Kob Ø 5 white wine steamed mussels Ø 70g octopus (oven cooked for 4h at 160ºC) Ø 24 x fresh uncooked mussels Ø 1 x small onion Ø 1 x small carrot Ø Fennel off cuts Ø 3 cloves garlic crushed Ø 1gr saffron Ø 5ml masala spice Ø 30ml olive oil Ø 200ml white wine Ø 150ml cream Ø 50ml milk Ø 10 ml freshly squeezed lemon juice Ø 50g butter 1. Score the skin 2. Season the fish with salt and pepper 3. In a suitable pan add a dash of olive oil and cook the fish skin side down 4.Heat the fondant 5. Warm up the sauce 6. Add the cooked mussels to the sauce 7.

Place the fondant on the plates 8. Share out the sliced octopus 9. Spoon out the mussels and divide between the plates 10.

Flip over the fillets briefly, serve on top of the fondants 11. Arrange the mushrooms over the mussels and octopus 12. Re-emulsify the sauce, spoon on to plates 13. Spoon over some of the orange gel over the mushrooms and seafood 13. Serve at once

Thai steamed line fish

Thai steamed line fish Ø 600g Line fish (firm fish) Ø 400ml coconut cream Ø 2 eggs Ø 10g sugar

Curry paste Ø 12 long dried red chillies Ø 30ml chopped ginger Ø 45ml lemongrass (white part only) Ø 10ml lime zest Ø 10ml coriander stalks Ø 45ml red shallots Ø 60ml garlic Ø 10ml shrimp paste Ø Pinch coarse salt 1. Soak chillies in hot water and remove all the seeds when soft. 2. Grind all ingredients in pestle and mortar to a paste and set aside

Fish splash Ø 75ml fish sauce Ø 15ml turmeric 1. Mix together and let it sit for 5 min Egg plant relish Ø 400g egg plant cubed Ø 400g chopped tomato Ø 100g chopped onion Ø 15ml chopped chilli Ø 15ml chopped garlic Ø 45ml tomato paste Ø 20ml vinegar Ø 45ml brown sugar Ø 5ml paprika Ø 5ml ground cumin Ø 10g chopped coriander leaves 1. Sweat the onions and garlic followed by the paprika and cumin. 2. Add the tomato paste, vinegar and sugar and cook till the vinegar has evaporated. 3. Add the chopped tomatoes and half of the eggplant and cook till soft. 4. Deep fry the other half of the eggplant till golden brown and add it to the pot with the coriander and chilli. 5. Season to taste

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Salad Ø 50g lime segments Ø 50g lemon segments Ø 5g chilli threads Ø 5g sliced lime leaves Ø 20g enoki mushrooms Ø 5g ginger Ø 15g coriander leaves Ø 15g Thai basil leaves Ø 30g sliced red onion 1. Combine all ingredients in a bowl and set aside with the dressing

Salad dressing Ø 75ml lemon juice Ø 75ml lime juice Ø 75ml palm sugar Ø 15ml fish sauce 1. Add everything in a pot and dissolve the palm sugar over gentle heat.

Cool down

PUTTING IT ALL TOGETHER 1. First season the fish with the splash and rest for 10 min 2. For the curry take all the curry paste and mix it with the two eggs over a bowl of ice to keep it as cool as possible. Fold in the coconut cream and the sugar 3. Divide the fish into four and place in a banana leave parcel 4. Spoon the curry paste over the fish and steam in the steamer till cooked 5. Serve hot with the eggplant relish under the fish and topped with the fresh dressed salad.

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LOVE, FOOD

PASSION, PATIENCE

It's 4 am, and while the world is asleep, our hard work is done. Many questions and thoughts circle our minds as 80 baguettes for the day go into the oven. Was the dough at its peak? Were they scored correctly? And then as the hot air and caramelised aroma from the oven steams over our faces, 15 minutes later our questions are answered. We are content. The baguettes have generously sprung from the heat and doubled in size resulting in the carefully placed scores in the bread bursting open. Pure delight. This is Volo Telo

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FOOD TALK

S

oon the racks are full with crackling loaves and the bread begins to sing to us.

We often stand & marvel at all of the types and shapes of the stacked bread, realising that they are more than just a source of food, they are a metaphor for abundance, good health & the essence of an honest day’s work.

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IT STARTED WITH A DREAM...

It all began with hunger on a Madagascan beach back in July 2006... And then an old man on an old bicycle answered our craving for great bread; his bike stacked high with fresh baguettes, the taste and experience was something to cherish and it was something we wanted everyone back home to enjoy. And so with that the name Vovo Telo was born, taken from a place and a moment in time where the inspiration first took hold of us.

Richmond Hill, Port Elizabeth, soon became our home... Artisan baking masters came to share their skills and experiences with us. Fresh aromas would drift down Raleigh Street through the morning air, and people would come to investigate, watching us at work. Over time, our customers began to realise what artisan baking was all about and eventually, they would even begin to bring their own fillings for our freshly baked bread

and sit and eat them on our stoep. So we thought it was only hospitable to put down some tables and chairs, and perhaps offer a perfect coffee to go with that morning croissant.

From there, options expanded into a range of sandwiches, pastries, light breakfasts and lunches that you can enjoy at any of our bakeries today...

LOVE, PASSION, PATIENCE AND FOOD At Vovo Telo we produce our great breads with the most finest, freshest ingredients that we can find, trying to create something special every day also using local, artisanal products in all of our bakeries, and in turn supporting producers who share our love for quality and integrity - this from our stoneground flour, to Karoo olives, award-winning Boerenkaas, free-range eggs and of course, the local farm-fresh produce. So come by one of our bakeries and pick up some

FOOD TALK

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FOOD TALK

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FOOD TALK breads and pastries fresh out of the oven, or linger a while and enjoy a meal with us. We loved making it, and we hope you can taste the passion from its preparation.

But this perfection doesn’t end at our breads; we want each delicious meal served and each cup of coffee to be a completely magical experience.

Our master baker is Lloyd Mafukidze, who has been with Vovo Telo since the inception of the brand in 2006. Arriving from Zimbabwe with some previous baking experience to find work and create a better life for himself, he started off as a plumbers apprentice.

Determined to find his passion and exploit his talents, he waited outside the original store in the early hours of one morning for the owner to arrive – offering his assistance and expertise. He has since received his driver’s license, and now works with us full time in our head office as our head baker and trainer, passing on his knowledge and passion to our artisan bakers in our existing bakeries on a daily basis.

Our coffee is roasted especially for Vovo Telo by the Famous Brands Coffee Company.

To some bread is bread. To us bread is our passion. Do you dream of the perfect loaf of bread? We do, and it is what we strive to achieve every day at each of our bakeries.

In order to produce delicious coffee creations to accompany our freshly baked breads and pastries, a dedicated team of trainers and support staff provide our baristas with professional & skilled training, ensuring our customers receive that consistent coffee quality every time. We understand that this is imperative, and another key to the success of our business.

I SHOULDN’T BUT...

In true Vovo Telo tradition, we believe every ingredient needs to be of the highest quality and that is why all of our pastries are made with real ingredients. What could be better than biting into that buttery croissant while enjoying your flat white in the morning? With layer upon layer of pastry that creates that

perfect delicacy; we make everything from pain au chocolate, pain au raisins, berry pinwheels, appletinis and much, much more.

So whatever your taste, we know that having just one simply won’t be enough.

From creamy scrambled eggs on toasted ciabatta, to ricotta hotcakes with honey butter and banana or pain perdu (brioche French toast with honey mascarpone cream and berry compote), our breakfasts will liven up any morning. Oh… and don’t forget a shot of espresso for that morning kick!

There is plenty to choose from on our lunch menu, like our popular pissaladière (thin crust pizzas) or our generously filled sandwiches and healthy salads that will make your lunch break really feel like a break.

So whether you are after a quick bite or a lazy day with a newspaper, a pastry and a cappuccino, we will make sure you are never disappointed. G Come visit us daily from 7am www.vovotelo.co.za

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JUNIOR CHEF

Welcome to

Ginja Junior Chef The culinary awakening of recent years is not leaving anyone behind. It is well known that the TV culture of celebrity chefs and cooking related programming has awakened a surge of interest in adult chefs, but the phenomenon exists among the younger set as well.

Kids are noticing what’s on their plates and becoming inquisitive about how it got there.

Our inspiration for this new addition to our Ginja magazine is none other than Hayden Brown.

His passion for cooking started at an early age with a bit of a scientific angle. He would, at the tender age of about three or four, (my memory evades me), attack the grocery cupboard to mix his own spices. Being so young I wouldn’t allow him to handle the stove or oven so one morning he decided to make breakfast. Dry toast smothered in strawberry jam – he remembered I don’t eat butter or margarine, filter coffee in a plunger – ok so the coffee was with cold water and about half a bag of filter coffee, it may have even blocked the drain pipe!

Chopped up fruit in a bowl – he actually did pretty well with this until I tasted his spices that he’d mixed.

Not bad for a four year old. Since then his culinary interest has grown substantially. At the age of eleven he makes the most beautiful lamb shanks served on a creamy mash, a Thai inspired chicken and coriander dish, a spicy prawn pasta to name but a few.

He aspires to none other than Gordon Ramsay, who was generous enough to sign a book for him when we met him earlier this year and Master Chef Judge Benny Watching his talents and passion grow, I was hardly surprised by the concern he expressed last month for the lack of inspiring children’s recipe books. I quote “Mom, how come most kid’s recipe books are with recipes for mac and cheese or cut out sandwiches?”

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This got me thinking, and him bouncing off walls at the idea of a “Ginja Junior Chef” insert to the magazine.

He promptly put together this month’s launch edition which is nothing short of inspiring, fresh and challenging. g

“Ginja Junior Chef is designed to teach kids like me the fundamentals of kitchen safety, proper food handling, food preparation, cooking and baking techniques, food presentation, plating, table setting and manners and nurture our love for the culinary art.”

Junior Chef in training – Hayden Brown

E

We have FIV

p for grabs!

Hampers u

To stand a chance to WIN SMS “JUNIOR” followed by your full name to 45901 and post a recipe and image of you cooking on www.facebook.com/GINJAFood Look out for our November Issue to see if you are a WINNER! T’s & C’s apply. SMS charged at R1.50, free SMS’S do not apply.

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be a master of your

Last month we celebrated South Africa’s Heritage, we thought the best way to do this was around a braai with family and friends.

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SECRET Braai Sauce Use as a sauce or marinade for burgers, chicken, pork...

• 1 Tbs olive oil • 1 jumbo onion, chopped • 2 Tbs peeled and chopped fresh ginger • 3 Tbs chilli powder • 3 cloves garlic, crushed with press • 1 can crushed pineapple in juice • 1 can crushed tomatoes in puree • 1⁄3 cup tomato sauce • ¼ cup apple cider vinegar • 3 Tbs dark brown sugar • 3 Tbs mild molasses • 2 tsp dry mustard • 1 pinch of salt

1. In a saucepan, heat olive oil over medium heat

until hot. (Watch the sauce carefully as it bubbles up and splatters during cooking — the deeper the pan, the better.) Add onion and ginger and cook for 10 minutes or until onion is tender and golden. Add chilli powder and cook for a minute more, constantly stirring. Add garlic and crushed pineapple with its juice, and cook for a minute longer.

2. Remove saucepan from heat. Stir in tomatoes with their puree and the remaining ingredients.

3. Spoon ¼ of sauce into blender. At low speed, blend sauce until smooth. Pour sauce into bowl; repeat with remaining sauce. Return sauce to saucepan and heat to boiling over high heat. Reduce heat to medium-low and cook, partially covered for 25 minutes or until reduced to about 4 and ¾ cups, stirring occasionally.

4. Cover and refrigerate sauce if you aren’t using it right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in the freezer.

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JUNIOR CHEF

Homemade burgers • 44 ml paprika • 15 ml light brown sugar • 15 ml instant espresso, or finely ground coffee • 15 ml dried oregano • Kosher salt • Pepper • 1.7kg (85-percent lean) ground beef • Oil, for the grill • 12 hamburger buns • Cheese, lettuce, pickles, and tomatoes, for serving

1. Heat grill to medium-high. In a bowl, combine

the paprika, sugar, espresso, oregano, and 1 tsp each salt and pepper.

2. Gently form the beef into 12 balls. (Don’t

overwork the meat — this can result in a tough, dry burger.) Flatten each ball into a 2 cm thick patty.

Using your thumb, make a shallow indent in the top of each patty. Sprinkle the patties with the redeye spice mixture.

3. Lightly oil the grill. Place the patties on the grill,

indent-side facing up, and cook until the burgers release easily from the grill, 3 to 4 minutes. Flip and cook 3 to 4 minutes more for medium.

4. We recommend you grill the buns until lightly

toasted. Serve the burgers on the buns. Top with your SECRET BARBEQUE SAUCE (see previous page for recipe), mayo and your desired toppings.

TIP:

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For a PERFECT Cheeseburger: Add a slice of cheese to each patty a minute before the burger is done; cover and cook until melted.

JUNIOR CHEF

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JUNIOR CHEF

Lemon, garlic & oregano chicken drumettes

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JUNIOR CHEF

Lemon, garlic & oregano chicken drumettes • Grated rind and juice of 1 lemon • 2 garlic cloves, bruised • 1 Tbs dried oregano • 1 long red chilli, finely chopped • 1 Tbs olive oil • 1kg chicken drumettes • 400g baby truss tomatoes • 2 bunches asparagus

1. Combine lemon rind and juice, garlic, oregano, chilli and

oil in a shallow bowl. Add chicken and toss to coat. Cover and refrigerate for 1 hour or overnight to marinate.

2. Set aside at room temperature for 15 minutes first.

3. Heat grill to medium.

4. Drain chicken, discard garlic. Season with salt and cook,

covered, for 20-25 minutes, frequently turning and brushing with marinade, until browned and cooked through.

5. Meanwhile, cook vegetables on oiled flat plate for 2-3 minutes. Serve with chicken.

Honey & mustard baby back ribs.

• 120 ml firmly packed brown sugar • 44 ml chilli powder • 4 ml cayenne pepper • Kosher salt • 3.6 kgs (5 to 6 racks) baby-back ribs • 180 ml Dijon mustard • 180 ml balsamic vinegar • 89 ml honey

1. Heat oven to 135ºC. In a small bowl, combine the brown sugar, chilli powder, cayenne and 1 teaspoon salt. Divide the

ribs between 2 rimmed baking sheets and rub with the spice mixture. Tightly cover the baking sheets with foil and bake until the meat is tender and easily pulls away from the bone, 2 to 2 ½ hours.

2. Meanwhile, in a medium bowl, whisk together the mustard, vinegar, and honey. Transfer ½ cup mustard mixture to a small bowl and set aside.

3. Heat grill to medium-high. Grill the ribs, basting with the sauce and turning occasionally, until they begin to char, 5 to 6 minutes. Cut into pieces and serve with reserved sauce.

TIP:

Prepare extra rub and store in an airtight

container for up to 3 months. It’s great on steak, pork chops, fish, and burgers.

Braaied mushrooms with parmesan cream • ½ bunch thyme, coarsely chopped, extra sprigs to serve • 2 Tbs olive oil • 2 garlic cloves, finely chopped • 8 x 100g large mushrooms • ½ cup (40g) grated parmesan • ½ cup (125ml) cream • 8 slices ciabatta bread, toasted • balsamic vinegar, baby spinach, to serve

1. Preheat grill on medium. Combine thyme, olive oil, garlic and 1 tsp salt in a shallow bowl. Toss through mushrooms, packing thyme and garlic into mushroom caps. Cook mushroom, gill-side up, for 20 minutes.

2. Meanwhile, combine parmesan and cream in a small saucepan on low heat. Stir constantly until smooth.

3. Place mushrooms gill-side up on bread slices. Drizzle with parmesan cream and a little balsamic vinegar and serve with extra thyme sprigs and baby spinach.

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DINE OUT

R estaurant G uide The GINJA Selection guide to dining out.

Fine Dining *** The Tasting Room at Le Quartier Français Western Cape Area: Franschhoek Cuisine: Contemporary, African Ambience: Classic Elegance Dinner: Tuesday - Saturday 021 876 2151 Le Quartier Français, 16 Huguenot Road, Franschhoek *** De Hoek Country House North West Area: Magaliesburg Cuisine: International Ambience: Classic Elegance Breakfast: 7.30am-10.30am, Monday - Sunday Lunch: 12:30pm - 3:00pm, Monday - Sunday Dinner: 6pm-9pm, Monday - Sunday 014 577 9600 Off the R563 towards Magaliesburg Village, follow signs to De Hoek Country House, Magaliesburg *** Five Hundred Gauteng Area: Sandhurst Cuisine: Fine Dining Ambience: Classic Elegance Dinner: 6pm - midnight,

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Tuesday to Saturday 011 292 6000 36 Saxon Road, Sandhurst, Sandton *** Harvey’s Restaurant and Harry’s Cocktail Bar KwaZulu-Natal Area: Umhlanga Rocks Cuisine: Light meals, Pizzas, Seafood, Contemporary, Fusion, Mediterranean Ambience: Classic Elegance, Contemporary Cool Lunch: 11am - 2.30pm, Tuesday to Saturday - Cafe menu offered between lunch and dinner Dinner: 6pm - 9.30pm, Tuesday to Saturday 031 561 4977 Shop 13 Umhlanga Centre, 185 Ridge Road, Umhlanga Rocks *** Seven on Kellner Free State Area: Bloemfontein Cuisine: International, Mediterranean, African, Middle Eastern, Fine Dining, Vegetarian Ambience: Hip & Happening Lunch: 12 noon - 2pm, Monday to Friday Dinner: 6pm - close, Monday to Saturday 051 447 7928 7 Kellner Street, Westdene, Bloemfontein

Seafood *** The Square Western Cape Area: Newlands Cuisine: Sushi, Contemporary, International, South African, Fine Dining Ambience: Classic Elegance Opening times: Monday to Sunday 6:30am - 10pm.

021 657 4500 Vineyard Hotel & Spa, Colinton Road (off Protea Road, Newlands, Cape Town) *** Santorini North West Area: Sun City Cuisine: Mediterranean, Greek Ambience: Comfy & Casual, Family Friendly Lunch: 12 noon - 3:30pm, Monday to Sunday Dinner: 6:00pm - close, Monday to Sunday 014 557 5850 Cascades Hotel, Sun City, Rustenburg *** Atrium Gauteng Area: Sandton Cuisine: Light meals, Seafood, International Ambience: Classic Elegance Breakfast: 6:00am - 11:00am, Monday to Sunday

DINE OUT

FIVE HUNDRED, SANDTON

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DINE OUT

Lunch: 12 noon - 3:00pm, Monday to Sunday Dinner: 6:00pm - 11:00pm, Monday to Sunday 011 780 5555 Corner Fifth and Maude Streets, Sandton, Johannesburg *** Al Pescatore KwaZulu-Natal Area: Ballito Cuisine: Seafood, Mediterranean, Italian Ambience: Classic Elegance Lunch: 11.30am - close, Monday to Sunday Dinner: 11.30 - close, Monday to Sunday 032 946 3574 14 Edward Place, on the beach, Ballito *** ADAMO Restaurant Free State Area: Clarens Cuisine: Buffet, Health, Light meals, Seafood, Continental, Mediterranean, South African Ambience: Classic Elegance, Family Breakfast: 6:30am - 10:30am Mon - Fri, 6:30am - 11:00am Weekends, Lunch: 12 noon - 2:30pm, Mon - Sun Dinner: 6:30pm - 11pm, Mon - Sun 058 256 1212 Corner Main and Van Der Merwe Street, Clarens, Bloemfontein

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Bistro *** Birds Boutique CafĂŠ Western Cape Area: Cape Town Cuisine: Bistro, Deli, Light meals, Fusion Ambience: Contemporary Cool Breakfast: Saturday: 8:00am - 2:00pm, Monday to Saturday 7:00am - 5:00pm Lunch: Saturday: 8:00am - 2:00pm, Monday to Saturday 7:00am - 5:00pm 021 426 2534 127 Bree Street, Cape Town *** Skye Bistro North West Area: Hartebeespoort Cuisine: Bistro, Mediterranean Ambience: Contemporary Cool Breakfast: 7:00am - 12 noon, Monday to Sunday Lunch: 12 noon - 4:00pm, Monday to Sunday Dinner: 6:00pm - close, Thursday to Saturday 072 905 4919 Opposite Jasmin, on the R511, Hartebeespoort *** Bistro at The Peech Gauteng Area: Melrose Cuisine: Bistro, Contemporary Ambience: Contemporary Cool Breakfast: Saturday to Sunday:

7:00am - 11:00am, Mon - Fri: 6:30am - 11:00am Lunch: 11:00am - 6:30pm, Mon - Sat Dinner: 6:30pm - 9:30pm, Mon - Sat 011 537 9797 The Peech Hotel 61 North Street, Melrose, Johannesburg *** Caversham Mill Kwazulu-Natal Area: Howick Cuisine: Bistro, South African Ambience: Comfy & Casual Breakfast: 8am - 10am, Monday - Sunday Lunch: 12 noon - 2pm, Monday - Sunday Dinner: 6pm - 9.30pm, Wednesday - Saturday 033 234 4524 Caversham Road, Lions River, Lidgetton *** Caramellos Free State Area: Bloemfontein Cuisine: Deli, International Ambience: Comfy & Casual Breakfast: Mon - Fri 7.30am - 7pm, Sat 7.30am - 5pm Sun 7.30am - 3pm Lunch: Mon - Fri 087 150 5099 Shop 6, Preller Plain, Dan Pienaar, Bloemfontein