Culinary Delights
Text & Image: Rina Smit
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Sharing food is sharing love, belonging, nourishment, experiences and values. Food nourishes the body, and laughter feeds the soul.
Cupcake Couture Text: Cynthia Du Pont Images: Michael Maherry Décor: H & H Linen
At Butterfly Cupcakes Elmarie Erasmus creates
cupcake couture for every occasion and event, from birthday parties, weddings, corporate functions or just an everyday special treat. Her hope is that the cupcakes bring smiles to the ones you care about and create cherished memories with your friends and family. “We want our customers to enjoy the simple pleasures and savour the sweet life.” Her she shares some of her cupcake secrets with our readers…
What is the most satisfying part for you in this business? Living my dream and doing something I’m passionate about and seeing the people enjoying the cupcakes.
Please tell us more about the decorating techniques you can use to decorate your cupcakes. Decorating cupcakes can be fun. Especially when you're creative and you know the right techniques, the cupcakes can be decorated with limitless designs and colours.
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Working With Icing: The seasons influence everything in baking. Too hot, too cold, the rain it all influence the outcome of your product. I have a winter and a summer icing and it is more difficult to work with icing in the summer. I start baking at 2 o’clock in the mornings to get the baking done by 6 o’clock, so I can start with the icing of the cupcakes. There are a variety of icings; you can mix a lot of different ingredients with the icing to make it beautiful and tasteful. There is also a variety of piping techniques you can use to make the cupcakes beautiful, like swirls, stars, pearls etc.
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Working With Fondant: Working with fondant is a lot of fun and can be used for making the sugarcraft, like flowers and figurines, the coating of cakes and can be coloured in any colour you like and it is best to use gel colouring. It is also known as Sugarpaste, Gelatin Icing and Plastic Icing. I have a lot of different cutters that I use to make my sugarcraft. Working With Marzipan: Marzipan is made from ground almonds and caster sugar plus egg white and sometimes liquid glucose. Because of the high percentage of oil in the almonds, working with the paste under certain conditions means it becomes rather oily. It is best not to make figures in damp humid weather if it can be avoided. Personally I don’t use marzipan because of allergies. Working With Gum paste: Gum paste is versatile and is stronger than fondant. It can be rolled very thin, used for making delicate shapes or moulded into figurines, trees, and animals. Pieces can be "glued" together to make large standing ones. Gum paste dries very quickly if thin, but takes a long time to dry if thick, sometimes 24 hours or more. Decorations can be made weeks in advance and temporarily stored in airtight containers, in a cool, dark place or kept there indefinitely away from heat or moisture, which can soften them.
Please provide us with a list of things you could use to decorate your cupcakes. The List Of Cupcake Decorations Is Endless! There are many things you could use for cupcake decorations. Some are edible and some are not. Cupcake Toppers; Cupcake Rings; Cupcake Picks; Sprinkles; Quins; Dragees; Desiccated Coconut; Smarties; Chocolate Chips; Crystal Sugar; Nonpareils.
Please put down the common tools used for producing amazing cupcakes. Having the right cupcake utensils can save you a lot of time in preparing your dream cupcakes. Tools for baking…the first essential is mixing bowls in different sizes. The type e.g. Glass, stainless steel or ceramic depending on personal preference. Measuring cups and spoons, spatulas, sieve, a good mixer, baking tins, kitchen scale, baking cups and a kitchen timer. Once you have the proper equipment, you will be well on your way to achieving you cupcake-baking goals.
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Tools for decorating...The main tool needed for decorating cupcakes is the piping bag with an assortment of nozzles and all the decorations I’ve mentioned that help you make the most beautiful cupcake.
Tools for serving...Beautiful cupcake stands, glass domes, patisserie stands and cupcake wrappers. At the end it is up to your imagination on how you want to display your cupcakes. I always try to match the theme of my cupcakes to compliment them.
Please give us some of your favourite cupcake recipes…
Lemon-Scented Blueberry Cupcakes Ingredients
Pistachio Cupcakes with Raspberries Ingredients (Makes 15) • 1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped • 1 1/2 cups sugar • 1 teaspoon salt • 4 ounces (1 stick) unsalted butter, softened • 2 teaspoons pure vanilla extract • 4 large eggs • 1 cup all-purpose flour • 2 cups fresh raspberries
Directions
Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios sugar and salt in a food processor until finely ground. Add butter, vanilla and eggs and process until smooth. Add flour and pulse until just combined. Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days. R ay M
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CUPCAKES: • 1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided • 10 tablespoon granulated sugar • 1 1/2 teaspoons baking powder • 1/4 teaspoon salt • 1/8 teaspoon baking soda • 1/4 cup butter, melted • l large egg • 1/2 cup low-fat buttermilk • 1/2 cup 2% reduced-fat milk • 1 teaspoon grated lemon rind • 3/4 cup fresh or frozen blueberries, thawed FROSTING: • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened • 2 tablespoons butter, softened • 1teaspoon grated lemon rind • 2 teaspoons vanilla extract • 1/8 teaspoon salt • 1 ½ cups powdered sugar, sifted • 2 teaspoons fresh lemon juice • Fresh blueberries (optional)
Preparation 1. 2.
Preheat oven to 350°. Place 12 decorative paper muffin cup liners into muffin cups.
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3. To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 11/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, ¼ teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. 4. To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.
1 1/2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup crushed pineapple 1/3 cup shredded coconut
Directions:
• Preheat the oven to 350°F and line the cupcake pans with liners. • At medium speed, beat together the melted butter, pineapple juice, rum, and vanilla until light and fluffy. Add the eggs one at a time, mixing well after each addition. • In a separate bowl combine the flour, sugar, baking powder, baking soda, and salt. • Add the dry ingredients to the creamed mixture 1/2 cup at a time until combined. Mixer should be on low speed. Fold in the pineapple and coconut. • Fill the cupcake liners three-quarters full and bake for 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Vanilla Frosting: 3 cups confectioners’ sugar 1/2 cup unsalted butter at room temperature 2 teaspoons vanilla extract 2 tablespoons milk • Slowly add sugar to the softened butter and cream together with an electric mixer. • Stir in the vanilla and milk and beat until a smooth spreading consistency. If you need more milk or sugar, add gradually. RM Your contact details for enquiries and orders please. Elmarie Erasmus Tel: +27 82 415 7878 elmarie@butterflycupcakes.co.za www.butterflycupcakes.co.za
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Pina Colada Cupcake Recipe Ingredients 1 stick unsalted butter, melted and cooled 1/3 cup pineapple juice 1 tablespoon rum 2 teaspoon vanilla 3 large eggs
Text: David Shibanda Images: Hunter’s Country House
Hunter’s Country House represents South Africa in Culinary World Cup Tanja Kruger, Head Chef at the five-star Hunter’s
Country House, Plettenberg Bay, part of the prestigious Hunter Hotels Group, has been selected as one of only eight Chefs in South Africa to participate in the Culinary Team SA’s Culinary World Cup, recognised as one of biggest culinary competitions in the world, taking place in November in Luxembourg. The participating team will compete in a hot kitchen competition as well as a cold table, which includes tapas, a festive platter, individual starters, main courses and dessert. For the hot kitchen, participants will be graded on practices, knife skills, ingredients, balance in the menu, presentation, taste and a whole lot more. The judging for the cold table consists of presentation and taste. The Chefs will be given one hour to set up the hot kitchen and thereafter embark on their cooking journey where they are required to prepare 105 three-course meals. States Head Chef, Tanja Kruger: “It’s an incredible honour to be selected to represent your own country and I know all of the team will fly the South African flag with pride.”
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Other participating team members include Henrico Grobbelaar as Captain, Kevin Miller (Pastry), HD Fraser, Peter Gyorgyicsek (Show Piece/Pastry), Roberto de Carvalho, Nadin PospechDemmler and Charl Gyzen.
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25 National Teams, 10 National Military Teams, 10 National Junior Teams, 10 Collective Catering Teams and many individual Chefs and Confectioners will compete in this culinary cook off. An international jury composed of professional Chefs from all over the world will judge the various works, which may be awarded a bronze, silver or gold medal. The best teams will be awarded with the Culinary World Cup.
Ray asks her the secrets of her trade… How did you get involved in this industry?
When I did the regional cook off for the Chaîne des Rôtisseurs (or jeunne commis) competition, I had one minute left on the clock to finish my dessert. Everything up until that point went perfect and half of the dessert was already on the plate. The last thing that I had to do was to put the main components on the plate, which was deep fried custard, and when I turned around to put it on, two of the four custards fell out of my hand and onto the floor! I had no choice but to think on my feet, throw the two custards on the floor away and cut the remaining two in half. Even
My set of knives as they are as valuable to me as my hands! 90% of what a chef do is buying the best possible ingredients. How do you choose your suppliers? I choose to go local as far as I possibly can. I also believe that it’s my duty to know exactly where everything on my menu comes from, so suppliers must also be knowledgeable about their products. The best quality produce is the most important thing in cooking. If you start off with a good quality product you will end up with the best possible result. These are all very important factors when choosing suppliers. What’s your favourite newly discovered ingredient? Samphire! It tastes like salty asparagus and goes brilliantly with fish. It is very popular in Europe but I have never seen it in South Africa at a supplier or a shop. It’s in fact very abundant in South Africa and grows all over the shoreline. I pick it myself in the Garden Route area, but I would not recommend this to anyone if they do not know what they are doing! Ray is wishing Tanja and all the other participating team members all the best in the Culinary World Cup. Make South Africa proud guys! RM Contact www.hunterhotels.com
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Curry - the hotter the better! My previous Head Chef always used to make Thai Curry if we felt sick or tired and it kind of stuck. Now I just pop around to my favourite Thai restaurant when I need a ‘pick me up’! Kitchen disaster stories are always interesting. Do you have a specific one to tell?
It would have to be bacon, eggs, butter, sour dough bread and coffee. I would never survive without a good breakfast and a cup of coffee! What is the most essential item in your kitchen?
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What’s your regular comfort meal?
though it seemed like a disaster at that time, it worked out really well because I won the competition. But people will never let me live that moment down and they still tease me about it to this day! You’re stranded on a desert island. What five foods would you want with you? What would you make?
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I just decided sometime during my matric year that I wanted to become a Chef and then started looking at various Chef Schools that I could possibly attend. I always loved cooking, but never considered it as a career before then. My mother was in the catering industry, so I knew a little bit about all the hard work that it involved. I fell in love with the industry on the first day that I attended the Institute of Culinary Arts (ICA) the following year and the rest as they would say is history.
1/2 cup sweet peas 1/2 cup cashew nuts 1/4 teaspoon garlic salt 1/4 teaspoon celery salt 1 tablespoon prepared mustard ground black pepper to taste 1/4 cup mayonnaise
Directions Rina’s Grape, Avo and Feta Salad Ingredients
1 head leaf lettuce, torn into bite-size pieces 1 cup red grapes 1 avocado - peeled, pitted, and diced 1/2 cup sliced pineapple 1/4 cup white sugar 1/2 cup cherry tomatoes 1 cup feta cheese, diced 1/3 cup olive oil 3 tablespoons red wine vinegar 1 1/2 teaspoons white sugar 1/2 teaspoon salt fresh ground black pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. Cook the macaroni on the side, until al dente, drain excess water. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, dates, onion, peas, macaroni, cashew nuts, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Directions For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, salt, and pepper. In a large serving bowl, layer lettuce, avocado, feta cheese, cherry tomatoes, grapes and pineapple. Pour dressing over salad and serve.
Classic Roast Beef Ingredients
Classic Potato Salad Ingredients R ay M
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5 potatoes 3 eggs 1 cup macaroni 1/2 cup whole dates 1/2 cup chopped onion
5 pounds beef round roast salt and pepper to taste 2 tablespoons butter 1/2 cup water 1/2 teaspoon dried sage 1/2 teaspoon dried mint 1 medium onion, sliced (optional) 1 clove garlic, minced (optional) 1/8 teaspoon seasoning salt (optional) 1/8 teaspoon red pepper flakes (optional) 1 tablespoon butter 1 tablespoon all-purpose flour 1/2 cup cold water 1/4 teaspoon dried sage 1/4 teaspoon dried mint
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Directions
Method
Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over mediumhigh heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
1. For the choux pastry, pour the water into a medium saucepan and add the butter. Place the pan over a medium heat, and as soon as the butter melts, turn up the heat and bring to a boil. Shoot in all the flour in one go and take the pan off the heat.
Cover the pot, and place the roast in the oven for 3 hours for well done. Removed finished roast to a pan to keep warm. Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
2. Stir briskly until the flour has blended in with the liquid and the mixture leaves the sides of the pan and makes a soft ball. It's best not to overbeat at this stage otherwise you'll end up with heavy pastry. Preheat the oven to 200°C. 3. Leave the mixture to cool slightly, and when it's warm to the touch, start beating in the eggs, a tablespoon at a time. Beat well between each addition - the more air you can incorporate, the lighter the pastry. It's a good idea to use an electric mixer. When you've added both eggs, the pastry should take on a glossy sheen and have a soft, almost dropping consistency. 4. Spoon the paste into a piping bag fitted with a 1cm plain nozzle and pipe finger lengths, about 5cm long onto a lightly oiled and floured baking tray. Leave about 3cm space between each éclair, as they need space to puff up in the oven. Just before baking, sprinkle over a few drops of cold water (this helps ensure a good rise in the oven). 5. Bake the éclairs for about 20 minutes before turning down the heat to 190°C for another 10 minutes. They should be golden brown and well risen. Remove from the oven and pierce each éclair with a trussing needle or the point of a sharp knife, so that the steam can escape without making the pastry soggy. Leave to cool on a wire rack.
125 ml water 50 g butter 60 g plain flour 2 eggs, beaten For the filling: 300 ml double cream 3 drops vanilla extract 2 tsp caster sugar For the icing: 50 g dark chocolate, chopped 1 tsp butter 2 tbsp water 85 g icing sugar
7. Tip the chocolate into a heatproof bowl and add the butter and water. Place over a saucepan of simmering water and stir until melted. Add the sieved icing sugar, a little at a time. With a palette knife, smooth the icing over the top of each éclair and leave on one side until set. RM
Enjoy Dining Alfresco
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Ingredients (for 20 Éclairs)
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Nita’s Chocolate Éclairs
6. Whip the cream with the vanilla and sugar, and spoon into a clean piping bag fitted with a plain nozzle. Widen the hole made by the trussing needle and insert the piping nozzle. Pipe the cream into the éclairs and place in the fridge to firm up while you make the icing.
Text: Ruth Steward Images: Gigi’s Brasserie
Gigi’s Brasserie Opens @ Hotel Izulu a crystal chandelier that lights a feature wall, beautifully covered in ‘Oscar Wilde’ wallpaper with inspirational, embossed wording. Gigi’s Brasserie looks out onto the lush, manicured gardens and full length windows allow the light to enter and therefore minimise the amount of electricity required to light the area – another aspect of this 5-star Hotel’s eco awareness. Comments Managing Director of Hotel Izulu, Grant
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from the new King Shaka International Airport, has celebrated its 6th birthday, with its owners Jackie and Owen Williams proudly opening the new 40-seater Gigi’s Brasserie, which replaces the original restaurant. A palette of sophisticated black, white and silver is punctuated with hints of pink to bring in a fun, relaxed element. The focal point of the room is
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Hotel Izulu, Ballito, just 15 minutes
Pringle, “It was time for a change and to take the Hotel into a new culinary era, with new organic food styles and of course to offer guests and local residents in Ballito a new dining option that showcases the talents of our Executive Chef, Guy Gorrie. Through speaking with guests and local residents, we found that the need was not for fine dining any longer but rather less formal, bistro type cuisine while retaining the high standards that has made Gigi’s a favourite in KZN.” Some of the menu options include Rocket, Walnut & Gorgonzola Salad, Garlic Prawns, Seared Scallops, Mushroom & Parma Ham Ravioli, Assiette of Fish, Best of Oxtail, Chicken & Prawn Natal Curry, Hotel Izulu Gourmet Burger, Confit Duck, Norwegian Salmon, Parpadelle Vegetable Pasta and a Seafood Platter from the new signature dishes created by Guy Gorrie. Vegetarians have not been neglected due to an ever-changing menu choice that is far from the norm. Gigi’s Brasserie now joins the other dining options available at Hotel Izulu, those being the highly successful Chef’s Table in the heart of the kitchen where guests can watch and learn secrets and techniques from the Executive Chef and finally the romantic Wine Cellar, which is a favourite for romantic evenings.
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Gorrie has also catered for the true jet set while working for one of the world’s wealthiest men, as his private Chef on his super yacht for a Trans Atlantic crossing from Mallorca, Spain to the US Virgin Islands. Ray asks Guy about his passion for the gastronomic world… How did you get involved in this industry? Well, from a young age my parents made all of the kids cook dinner once a week, and because I was the naughty child I had to cook twice a week. Also, I always wanted to get into hospitality and eventually have my own hotel. I love good food, wine and great company. Cooking is all about passion, and I believe I have a lot of that. Kitchen disaster stories are always interesting. Do you have a specific one to tell? I once burnt 13 quiches for a function for 90 people, after all the prep, making sure my pastry was perfect, rolling the bases out, cooking the filling, making the liaison, etc. I finally put them in the oven to cook at 150 degrees for 30 minutes, my Sous Chef walked past the oven and raised the temperature to 180 degrees, I should have checked on it, but was swamped with other prep, once the timer went off I could just smell there was something wrong, all 13 quiches were burnt. After all the effort I put into the quiches, I was devastated that they were burnt and my Sous Chef saw it, luckily I didn’t get shouted at, but everyone in the kitchen had to stop what they were doing to help me get more done, so I wasn’t in anybody’s good books which was worse than being shouted at.
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You’re stranded on a desert island. What five foods would you want with you? What would you make? Hmm, fresh sea bass, olives, capers, anchovy and olive oil. I would make my favourite; pan-fried sea bass served with a warm olive, caper, anchovy and olive oil sauce. What is the most essential item in your kitchen? Passion! Cooking is mostly learned in a kitchen from masters. With whom did you learn the tools of the trade?
the ravioli we serve on the menu in the new Gigi’s Brasserie, “mushroom and Parma ham ravioli served with a soft egg yolk centre served on wilted spinach & rocket finished with a truffled cherry tomato salsa and parmesan shavings”. What’s your favourite kitchen tool? It’s got to be my offset spatula; I’ve had it since I started my career. I use it for turning fish in the pan, icing cakes, buttering parfaits, flipping burgers; in fact I think I use it more than my chef’s knife.
Well, I’ve worked in some pretty impressive hotels and restaurants, while in London I did ‘starges’ with some Michelin star restaurants and learnt a lot, but I think I owe my success to my Sous Chef Neil Taylor from ‘The High Road House’, part of the Soho House Group. Chef Taylor cooked for the Queen and Lady Diana, he was amazing at what he did. Since leaving London, he now works in Vancouver, Canada. I would love the opportunity to work for him again. What do you consider to be your best creations, and what are the classics that you like to feature on your menu?
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I have recently started making my own cold meats such as Parma ham, pancetta, etc. I’m very proud of what we have done. We are now using Parma ham in
Please give us a complete menu & the recipes when guests are dining Alfresco style
Alfresco style menu at Hotel Izulu by Guy Gorrie – Executive Chef Roast Chicken and Avocado Salad
Served with freshly picked lettuce, slow roasted cherry tomatoes, soft boiled egg and crispy pancetta finished with a Parmesan dressing
Caprese Salad Rosa plum tomato filled with buffalo mozzarella and basil pesto
Gourmet Burger Served with homemade pickled cucumber, onion marmalade, roasted jam tomato and mozzarella cheese finished with chips
Rare Roast Beef Sandwich Served on homemade ciabatta, with roasted peppers, onion rings, rocket and blue cheese dressing
Acciette of Frozen Yogurt Passion fruit, berry and vanilla frozen yogurt served with a vanilla tuille
Baked Apple and Cranberry Crumble Served with cognac Anglaise and vanilla ice cream
Recipes Roast chicken and avocado salad Roasted chicken breast – sliced into strips Cherry tomatoes – slowly roasted on a low heat with thyme and garlic Avocado – thinly sliced Fresh lettuce Soft boiled egg Parmesan dressing – 1 tbs Dijon, 3 tbs white wine vinegar, 1 ½ cups veg oil, 60 g finely grated parmesan cheese, 30 ml cream
Caprese Salad 1 Jam tomato – peeled and hollowed out 1 buffalo mozzarella ball 1 tbs basil pesto R ay M
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Basil for garnish
Thinly slice the mozzarella and season with salt, pepper and basil pesto. Carefully layer the mozzarella inside the tomato and place 1 sprig of basil on top of the tomato to get an apple effect
Rare Roast beef Sandwich 1 ciabatta roll 250 g beef fillet Some onion rings Batter – equal quantities flour, corn flour and sparkling water with a touch of vodka Thinly sliced peppers 20 g Gorgonzola 5 ml red wine vinegar 10 ml cream 30 ml olive oil Lightly toast the ciabatta and set aside. In a hot pan roast off your peppers and place on the ciabatta. In the same pan on a high heat cook your fillet to rare (4 to 5 mins) and set aside to rest. While the fillet is resting deep fry your onion rings till crispy. Very gently break up the Gorgonzola with your finger, fold in the cream and vinegar and lastly the cream. Thinly slice the fillet and layer on to the sandwich putting the onion ring on top, and then spoon the blue cheese dressing over generously.
Acciette of frozen Yogurt 450 ml plain yogurt divided equally 60 ml passion fruit 60 ml mixed berries 1 vanilla pod Fold through the different filling into the separated yogurts and set inside the freezer to set Scoop and garnish with the tuile. RM
Contact Hotel Izulu Ballito, Durban Tel: + 27 32 946 3444 Website: www.hotelizulu.com
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