MAGAZINE AUTUMN 2020
2 GOURMET
GETAWAYS home and away
CORSICA French finesse, Italian flavours
Business boomer Macadams International
TASTE BELGIUM, TASTE BEER
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Amuse bouche
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Haute travel
Welcome from the editor
Corsica – French finesse, Italian flavours 6
To market, to market – experience culture and cuisine 16 A trio of cafés – botany, surf and cannabis 22
Wine dining Daring to be different at Hazendal Wine Estate 28 Arkeste, an evolution 32 Haute Cabriere’s news and views 36
The gourmet’s and connoisseur’s choice
RIO LARGO and Silvestre Wine
42 50 56 64 Gourmet Getaways
An autumn cook’s tour to Charroux 44 Mother’s Day celebratory weekend at Tintswalo at Boulders 46
20 Minutes with… Peter Tempelhoff of FYN restaurant 50
Nondumiso Pikashe of Ses'fikile Wine 54
Business boomers
Macadams International – a success story
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Drinks trolley Taste Belgium, taste beer
One, two or three plates? South Africa’s premium restaurant recognition of ongoing excellence In many countries restaurants aspire to a one, two or three-star rating. In South Africa, restaurants aim for one, two or three plates, the ultimate accolade. The prestigious plate rating, which equates to global standards of evaluating and rewarding refined and fine-dining establishments, has been lauded for its authenticity, impartiality and credibility. It celebrates the uniquity of South African cuisine. This is a collector’s keepsake of inspiring stories of the plated restaurants and awarded chefs that have elevated SA into a prime culinary destination. Discover what makes them tick, new chefs who are making their mark and established chefs finding new ways to feed voracious appetites – from classic and conservative to daring and different. Discerning diners trust the guide and its recommendations, using it to plan their culinary journeys around the country. Sandwiched between these covers are their mouthwatering, original recipes, personally tested by the chefs.
In stores now
Plates are awarded for: excellent cuisine
exceptional dining that demands a detour
world-class destination dining – worthy of a flight
Jenny Handley The plate rating was conceptualized by respected food writer and curator, Jenny Handley, proudly South African, who believes that SA deserves front row on the culinary stage. She travels the globe to meet chefs and recruit reviewers, to review top restaurants, benchmark standards and to update her formal food qualifications. Jenny owns a brand performance business and in this guide she combines her passion for food, words and brand. SA R299.00
with signature recipes
PLATED RESTAURANTS, AWARDED CHEFS & RECIPES South Africa’s premier restaurant recognition
GG_2020_cover_v15.indd All Pages
2019/10/02 13:26:44
Meet the team
Content and editing – Jenny Handley Editorial direction – Clare O'Donoghue Production and copy editing – Natalie Brock Design and layout – Wilna Combrinck Contributor – Anne Marais Proofreading – Kristen Brock Sales – Jeanne van Rooyen and Shirley Roos
Contact details
P.O. Box 32216, Camps Bay, 8040 +27 437 0334 | rsvp@jhpr.co.za www.gourmetguide.co.za jhp_gourmet_guide jenny_handley Jenny Handley Performance Management Stock images from unsplash.com JHP Gourmet Guide™
CORSICA where the finesse of France flirts with the flavours of Italy page 6
Haute reads
On the couch with Prue Leith 64 The Africa Cookbook 74
GOURMET GUIDE/AUTUMN 2020
AMUSE BOUCHE
Amuse bouche
WE CELEBRATE THE ABUNDANCE OF CITRUS, POMEGRANATES AND THE LAST OF LUSCIOUS FRUITS LIKE FIGS
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on constantly innovating. Another business legend, Prue Leith, has launched a vegetarian cookbook with her niece, Peta Leith. Turn the pages of The Africa Cookbook for travels from north to south on this continent – and win either of these recipe books. You could also win a gift pack from the Belgian Beer Company – who have given us some insight into why Belgian beers are lauded and loved worldwide.
It’s the time of the year when leaves from the trees land softly on the floor, and we celebrate the abundance of citrus, pomegranates and the last of luscious fruits like figs. It’s time to bake – for Easter, Mother’s Day and all the days in-between. It’s my favourite time of the year, when days get shorter and there is more time around the dinner table. There’s no better time to visit the winelands as the vines slowly change colour, and if you time it right, you see the full spectrum of autumn hues all at once. It’s when I wish to bring out my artist’s palette to capture those colours. Enjoy three accounts of restaurants on wine farms, each one unique and special. Or take a virtual trip to the intoxicating, beguiling island of Corsica, where the tastes of Italy and France coalesce perfectly.
We have chosen two special destinations for our first Gourmet Getaways – a Mother’s Day celebratory weekend away to Tintswalo at Boulders Boutique Villa, and an autumn cook’s tour with dynamo Marlene van der Westhuizen to beautiful Charroux. Both will be unforgettable. Enjoy the secret season, and the delectable recipes that have generously been shared and tested by featured chefs from plated and rated restaurants.
Our team was inspired by the success story of Macadams International, a company well-known and indispensable to those in the food service industry. In business for more than a century, they’ve effectively navigated a journey that is focused
Jenny Handley 5
HAUTE TRAVEL
There is much to draw one to Corsica, the fourth largest and most mountainous island in the Mediterranean Sea.
POPULAR WITH HIKERS, CYCLISTS, SCUBA DIVERS, SAILORS AND SUNSEEKERS, IT WAS THE EPICUREAN LURE OF FRANCE AND ITALY THAT ENTICED US.
where the finesse of France flirts with the flavours of Italy BY JENNY HANDLEY
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but charming restaurants were the backdrop for ours. We landed at Calvi’s airport, one of four on the island. Here beaches, the horseshoe-shaped bay and history beckoned. Other than a lengthy wait at car hire in the beating midday sun, navigating the island roads was plain sailing all the way. The imposing fortress of Calvi proudly landmarks the town on its promontory, with the medieval citadel being an ideal marker. Pine and almond trees are prolific. En route to La Signoria hotel, one of a few Relais & Châteaux properties on the island, we stopped in the village for a bite. Our first of many cheese and charcuterie feasts received worthy gratitude.
A region of France, Corsica lies southeast of the mainland and west of the Italian Peninsula, an 11km swim away from Sardinia. The dramatic scenery, dropping from majestic mountains which dominate two-thirds of the island, to the warm, azure sea below. The island is 183km long, 83km wide with 1000km of coastline boasting both busy and remote beaches, all easily explorable in our hired car. Water – sea, rivers and waterfalls – is the backdrop to many activities,
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GOURMET GUIDE/AUTUMN 2020
Bastia
A day trip to Bastia, the principle port and second largest town in Corsica, provided distinct visual memories. Many boats travel from the continent and dock here, the harbour providing interesting activity and ambience. There is a charming train that takes tourists around. Bastia is famous for its wine, the production of which is limited mainly for the consumption by locals. It has the second-highest population of any commune on the island after Ajaccio, of which apparently 10% of the population are immigrants. Whilst exploring we enjoyed the typical picture of time-worn men in vests, sitting together on the streets chatting, and groups of women of the same vintage doing patchwork, accompanied by verbal symphony. We savoured three heavenly days of exploring the north of the island from Calvi, meandering through clifftop towns and quaint, cobbled streets lined with enticing shops for me, and scuba diving for my man. Then time to head south to Porto Vecchio, for sunshine and relaxation.
The hotel, a Genoese villa dating back to the 18th century, is surrounded by orange, palm and pine trees, plus maquis, offering heady, intoxicating scents. Dinner at La Signoria, which holds one-Michelin star status, lived up to expectations. Seated outdoors on the terrace on the balmy evening, sipping Champagne, we did justice to chef Alexandre Fabris’s talent. Showcasing fine products from the surrounds, this chef works with local artisans and breeders. He taps into his Burgundy origins, with his ethos, ‘the pleasure of sharing’ well represented. Breakfasts were exceptional – a plethora of indigenous fare creatively crafted and superbly presented. We tore ourselves away from the sanctuary to explore one of many ‘Les Plus Beaux Villages de France’ (meaning pretty villages). The historic village of Pigna San Antonio is part of Corsica’s sensory route, featuring wines and artisanal products. I bought some exquisite hand-crafted jewellery, and herbs. Once the shopping seal had been broken, I knew there was no going back!
Bastia is famous for its wine, the production of which is limited mainly for the consumption by locals.
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NAPOLEON BONAPARTE, A TRUE CORSICAN
Porto Vecchio
Let's set sail together, bound for Corsica, where the legendary French statesmen and military leader was born.
Our hotel, Le Pinarello, was right on a private, postcardperfect beach. On one side, there was an ancient church and graveyard, with bright pink and white oleanders in full bloom, on the other, enough beachside restaurants to allow us a different dining experience each night for a week. A quick 25 minute-drive to the harbour and town to sample local fare at the market, where liqueurs, cheeses, herbs and salt found their way into my basket. Known as the city of salt, this is the most popular seaside town, where the ancient Genoese walls of the fortress remain. The bay of Santa Giulia is where watersport lovers congregate. A visit to the Palombaggia beach was a must – fine, white sand against the backdrop of ubiquitous pine trees could convert the most skeptical visitor into a fan of the island.
Bonifacio
(meaning ‘fire of logs’). Kicking off with cocktails and tapas as the sun set, we then ordered prawns and ravioli for me, my man the baby pork. We shared choux pastry rounds filled with chocolate and cream. Early morning embraced a sunrise swim before setting off to Ajaccio, concerned that there is one narrow, mountainous road to be navigated. Cyclists relish this route, it is hazardous, and at times dangerous for even one car to squeeze along the road. Much hooting when needed, we were grateful that we had set off before traffic, and not in high season when it could be the ideal battle ground for the French and Italians! Whilst driving from the Italian half of the island north into the French part, it was obvious as the language of the local radio station changed.
A day trip to Bonifacio was a highlight. South, here the Lavezzi islands, made of large boulders, were home of many shipwrecks; now ocean liners are seen docking for the day in front of swanky shops and restaurants. The enclosed, high city boasts panoramic views, worthy of the walk that we tackled skywards from the harbour. The old town has narrow streets where houses hug the overhanging, limestone cliffs, and the fortified city and marina all beckon to be explored. The eyecatching cliffs are more than 60m high, eroded and sculpted by wind and waves. There are footpaths that invite unparalleled discovery of sheepholds and the Cala di Furnellu beach. On our last night in Calvi, we left the ‘strip’ and headed to Focu di Legna
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HAUTE TRAVEL
Ajaccio
The regional capital, Ajaccio, was built in 1942. This small city enjoys long sunny periods and high temperatures all year around. Natives claim that their gulf is the most beautiful in the world. It is calm, tranquil and even on a Saturday morning when the local market is bustling, an underlying serenity prevailed. Visitors cannot escape the fact that this is the birthplace of Napoleon Bonaparte. Many streets are named after the emperor, and in summer, the changing of guards, called Napoleon’s guards, takes place weekly. A short sojourn at the Ajaccio market introduced us to beignets, little deep-fried dough balls stuffed with soft cheese. My man suggested buying a dozen. I was more restrained, knowing that we were about to head home. “Two will suffice,” I said. He has never forgiven me, as they were so exceptional that, along with the charcuterie and cheese, Corsica calls for seconds and remains on our ‘to-do-again’ list. It’s a two-for-one deal – two Mediterranean countries, style and sophistication in some parts, simplicity and nature in others, the cuisine a perfect marriage of two souls as one.
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Corsica calls for seconds and remains on our ‘to-doagain’ list. It’s a two-for-one deal – two Mediterranean countries, style and sophistication in some parts, simplicity and nature in others, the cuisine a perfect marriage of two souls as one.
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HAUTE TRAVEL
Cuisine
BASTIA
GAME, like wild boar, is plentiful. The local pigs are crossbred with wild boar and fed chestnuts and chestnut flour. The island’s signature dish is wild boar cassoulet.
CALVI
SEAFOOD AND RIVER FISH like trout feature prominently. The local cheese brocciu, like ricotta, is soft, creamy and delicious.
The island is 183km long, 83km wide with 1000km of coastline boasting both busy and remote beaches, all easily explorable in our hired car.
HERBS OF THE MARQUIS (dense, scented scrub covering the lowland) are thyme, marjoram, basil, fennel and rosemary.
CHARCUTERIE IS CONSIDERED ONE OF THE BEST WORLDWIDE, STILL MADE WITH TRADITIONAL PROCESSES.
AJACCIO
SOUPS AND STEWS are popular, like zuppa corsa (vegetable minestrone in a ham-bone stock), civet de sanglier (wild boar, vegetables, chestnuts, red wine and fennel), and veau aux olives (veal, olives, tomato and herbs).
PORTO VECCHIO
Not a day passed without a GELATO – here the Italian influence is hard at play. BONIFACIO
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HAUTE TRAVEL
To market, to market where the culture and cuisine of a country collide A MARKET IS MORE THAN WHERE YOU MEET THE LOCALS AS THEY SELL THEIR PRODUCE. IT’S A COMMUNITY ALL ON ITS OWN. LISTEN TO THE LINGO AS YOU WANDER. JENNY HANDLEY SHARES SOME OF HER STAND-OUTS – GRAB YOUR PASSPORT AND GO!
water’s edge, is fascinating. Hoi An is a picturesque town on the river and sea. Locals walk or bike to the market, with sometimes a family of five on one bicycle. Brush up on your bargaining skills and buy fresh ingredients, or indulge in some local dishes – bánh xèo (sizzling pancake), cao lầu (noodle dish) or bún bò (rice vermicelli and beef soup). Many of the women crouch on their haunches in this authentic market, thereby demonstrating the philosophy of the Vietnamese – once your tummy hits your knees, it is time to share your food with someone else.
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Vietnam
The indigenous Vietnamese women shop at the HOI AN Central Market both early and late in the day, as homes don’t have refrigeration. It is also their opportunity to socialize, so expect a heady buzz of conversation and activity. They eat what is sourced on their doorstep, and the vast variety of interesting greens that grow on the
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TRY: BÁNH XÈO, CAO LẦU, BÚN BÒ
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Spain
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Peru
CUSCO in Peru is where many intrepid travellers spend a few days to acclimatize to the altitude before summiting Machu Picchu. San Pedro market near the central station, is a short walk from the main square, Plaza de Armas. It is open every day, with vendors tightly packed inside and outside. Here you'll find buckets of goat and camel heads, roasted guinea pig and dead snakes to gaudy fabric, with everything in-between. Corn, tropical fruits and coca leaves (dubbed as the Peruvian answer to cocaine) are plentiful. In LIMA, in the trendy suburb of Miraflores, there is a market that completely envelopes you with its sensory appeal, starting with an array of fresh fruits and vegetables at the entrance. If you visit as it begins to quieten down after lunch, the freshest produce may have disappeared, but this is when stallholders and locals congregate for a convivial lunch. Brush up your Spanish and join them.
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The Mercado de La Boqueria market in BARCELONA is world-renowned, and somehow, at whichever entrance you make your appearance, the bright oranges will grab your attention. Immediately after that, the Jamón Ibérico hams. You are most likely to lead in from the tourist boulevard of La Rambla, here hordes spill out of the topless red bus to experience a concept that started in the 1200s. This is the heart of the vibrant Spanish city, and from Mondays to Saturdays, from 08h00 to 20h30, more than 200 merchants ply their wares. Take respite from the explosion of colour and activity at one of the small eateries, where you know the fare will be fresh and local.
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Morocco
The heartbeat of MARRAKESH is Jemaa el-Fna, the marketplace in the medina quarter of the old city. Here one navigates a path through snake charmers, spice sellers and a plethora of food stalls that loudly invite you to try, until late at night. My friend and I were constantly called, “Come here, your sister is too skinny, let me feed her.” The labyrinth of souks that leads off this main square offers unparalled enchantment, and confusion. Here merchants are peddling local products that range from tagines to carpets, spices to shoes; you are sure to discover whatever you have ever associated with the vibrancy of North Africa. You may need another suitcase…
GOURMET GUIDE/AUTUMN 2020
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Tanzania
Darajani Bazaar in Market Street of Stone Town in ZANZIBAR, like many of the Indian Ocean islands, is where you may have to hold your nose and wear closed shoes. The fish section is vast, and after the morning’s auction the entrails and fish heads lie on the floors. But brace yourself, get a guide and go early. The market also sells a plethora of other foods, including mouthwatering tropical fruits. The visit is often part of either a spice or cultural tour of captivating Stone Town, where Freddy Mercury was born. You can do it on foot or bicycle. My guide, a history graduate, opened my eyes to both the stories of the slave and spice trades. Impactful and unforgettable.
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Sicily
CATANIA fish market in SICILY is a lively hub of often fourth-generation fishermen who trade their daily wares, loudly, every day other than Sunday. The pescheria entrance is near the Duomo, behind the Fontana dell'Amenano. An array of collapsible stands is covered in every seafood imaginable – enormous tuna take their place alongside the tiniest clams. Restaurants and chefs grab the best pickings early, and there is always a line of spectators leaning over the railings of the balcony above. Watching the watchers is fun too! There is a range of meat, cheese, fruit and vegetable stands for the non-carnivores. Around midday the traders take a break and wrap up. Walk through the nearby park to see a game of cards or two being enjoyed by local men, or grab a coffee and bite in one of the restaurants lining the square nearby.
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A TRIO OF CAFÉS
A trio of cafés inspired by nature – the surf, botany and cannabis THE TERM ‘CAFÉ’ COMES FROM THE FRENCH WORD MEANING ‘COFFEE’, SOMETIMES CALLED A COFFEEHOUSE OR A COFFEE SHOP OR TEA SHOP IN ENGLISH, A CAFÉ IN FRENCH AND A BAR IN ITALIAN.
inspiration comes from botany, fruit and vegetables and Italy. Beautiful botanical art, a vertical garden and a menu that is fresh and authentic, transport you straight from this green, lush oasis in the city to the heart of southern Italy. Light and airy, the space is contemporary. By night, the adjoining Landmark Bar comes alive, and of course, in true Italian style, there are snacks to be enjoyed with drinks in this social space. The fare, homemade with love, ranges from fragrant risottos to artisanal gnocchi, seafood, salads, legendary pasta and decadent main dishes; plus desserts that truly signify la dolce vita. ‘Nature, nurture, nourish’ they say, and do, with aplomb. There are cookery demo’s, a chef’s table in a private room, a large pizza oven, an award-winning wine list…but they still like to call it a café!
We've found a trio which all serve something special – additions that range from cannabis to nature and fine dining – all turning the term ‘café’ right on its head. Here they share their inspiration and recipes.
Café del sol Botanico
BRYANSTON SHOPPING CENTRE, JOHANNESBURG Chiara and Ryan Viljoen, and mom Luciana Treccani have dug deep into their Italian roots, cooking from a legacy of love in what is known as ‘Nonna’s dining room’. Sister restaurant to their legendary Café del Sol Classico in Olivedale, here equal
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CAFÉ DEL SOL BOTANICO
www.cafedelsol.co.za
CLICK HERE TO BOOK
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GOURMET GUIDE/AUTUMN 2020
SLOW-BRAISED BEEF SHORT-RIB PASTA
Sprinkle beef all over with salt and pepper and a light dusting of cake flour.
This is a wonderful braised dish perfect for the autumn comfort food we all crave. In this dish the beef can be replaced with shin, shank, osso bucco, oxtail or any cut of meat that needs slow cooking.
Heat oil in a large ovenproof pot over high heat.
The meat is best prepared the day before and pulled off the bone the next day.
Using the same pan, turn heat down to medium.
INGREDIENTS 400g beef short rib 1.5t each salt and pepper cake flour for dusting 2T olive oil 1 large onion, sliced 2 medium leeks, chopped 3 garlic cloves, sliced 2 carrots, thickly sliced 2 celery ribs, thickly sliced 50g brown mushrooms 2T tomato paste 1T Dijon mustard 2C Pinotage or good-quality red wine 2C home-made beef stock 2 sprigs thyme 2 sprigs rosemary 2 bay leaves Rummo or good-quality bronze-cut penne pasta (the sauce sticks better to bronze-cut) roasted vine cherry tomatoes gremolata toasted pine nuts Parmesan cheese
Add onions to the same pot and sweat until translucent and caramelised, add leeks and garlic into the same pot and sweat well. Do not burn any of these ingredients as it will alter your final flavours.
A TRIO OF CAFÉS
Add the ribs a few at a time and allow them to brown by turning them until coloured on all sides (5 - 7 minutes in total) then remove the ribs from the pan.
Add your carrots and celery and mushrooms, cook for 5 minutes until carrot is softened and sweet. Add tomato paste and Dijon mustard and mix well. It is time to add the magic, add the wine, stock, thyme, rosemary and bay leaves. Stir until tomato paste is dissolved. Return all the browned beef pieces into the liquid, arranging them so they are under the liquid. Cover your pan with a lid and transfer to oven for 3 - 4 hours, or until the meat can easily be pried apart with forks.
METHOD Start your cooking journey by preheating your oven to 160C.
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Once the beef is tender, remove the beef from the liquid. At this stage you can start pulling it apart with a fork. Using a fine strainer, strain all liquid in the pot to another bowl.
Return the liquid into the same pot and simmer until it thickens.
Cook your pasta in salted boiling water as per packet instructions.
Season with salt and pepper to taste.
Once cooked, add the pasta to the warm gravy with the pulled short rib and baby spinach leaves (optional).
Keep simmering until it becomes a gravy. If it gets to thick add a touch of water. If there is excess fat, allow the sauce to cool and scrape off the fat layer.
PLATING Serve your pasta with roasted vine cherry tomatoes (optional), a sprinkle of gremolata (a pesto of fresh herbs and lemon zest) and toasted pine nuts and don’t forget the Parmesan.
Once this is done put the sauce back on the stove to continue reducing. This dish can be served the same day or kept for the following day where the flavour develops even more.
SERVES 2-4
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A TRIO OF CAFÉS
The Hub Café
Infusion on Long
The surf’s up. Take a leisurely drive to Scarborough to The Hub Café, situated above Foragers Deli and Whole Foods in The Village Hub. Witness chef Dylan Laity’s talent and the sea view. This surfloving chef has found his niche, serving fine-dining quality in a casual space. Here it’s a café-style setting, but the fare is sophisticated. A good example is the crispy-fried langoustines nestling on a bowl of dried bay leaves served with a basil mayo and orange and lemongrass dressing, delicately plated. A tangy and bright beetroot dish with coconut ricotta, roasted tofu cream and a coriander and peanut pesto will make you wonder if you are in the heart of the city, fine dining. The saffron risotto with fire-roasted asparagus, tomato chutney and puffed grains is as good as the slow-cooked pork belly with blue cheese, roast apple purée, a celeriac salad and spiced honey. Find space for the cheesecake mousse with a crunchy walnut biscuit, naartjie granita and preserved gooseberries.
Long Street has established itself as the heart of the Mother City’s night life, with Infusion on Long the new go-to. The modern interiors are slick with an industrial ambiance, trendy to its core. Handcrafted flooring and furniture ensure comfort. Excellent coffee and the deli are what appear to draw the on-the-go crowds, but those in the know come for longer, for a special addition. CBD-infused dishes are on the menu, or you may have it added to your dish of choice. The menu is diverse, starting with breakfast and lunch, served with a dash of speed, ideal for the worker bees. By night you’ll want to settle for longer to enjoy the vibe provided by live music, cocktails, weekly seafood evenings and Argentinian fire nights, and the everpopular charcoal grill. “I come from a background where food is not just a staple, but the source of happiness,” says chef Julian Gabriel, who is inspired by the flavours of the Mediterranean. It’s novelty that will get you here, but for good food that you will return.
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75ml cream 35ml lemon juice
57 LONG STREET, CAPE TOWN
www.thevillagehub.co.za BAKED WALNUT BISCUITS
75ml water 20g glucose 120g castor sugar 1 egg 40g melted butter METHOD Preheat oven to 150°C. Blanch the walnuts in boiling water for 15 seconds, repeat this process twice. (This removes the bitterness from the husks) Bake the walnuts for 5 minutes to develop flavour. Reduce the oven temperature to 140°C. Combine the breadcrumbs, icing sugar and cornflour in a large mixing bowl. Set aside. Add water, glucose and castor sugar in a saucepan and cook to a light caramel. Place the roasted walnuts on baking paper or a silicone mat and pour over the hot caramel to make brittle. When cooled break into small pieces. Mix the brittle into the flour and bread mix and place into a blender. Start to blend and add the egg and melted butter to form a crunchy dough.
INGREDIENTS 120g walnuts 120g stale ciabatta bread crumbs, toasted 80g icing sugar 50g cornflour
Spread the mix on paper evenly about 1½cm high, bake at 140°C for 20-30 minutes or until golden brown.
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METHOD Preheat oven to 155°C. Whisk cream cheese until loose. Cream the castor sugar and eggs. Whisk egg mix into cheese and add flour. Whisk in cream and lemon juice. Bake for 45-50 minutes and cool in oven.
www.infusiononlong.co.za
THE TERM ‘CAFÉ’ COMES FROM THE FRENCH WORD MEANING ‘COFFEE’
NEW YORK CHEESECAKE INGREDIENTS 625g cream cheese 150g castor sugar 3 large eggs 20g cake flour
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GOURMET GUIDE/AUTUMN 2020
Daring to be different at Hazendal Wine Estate
WINE DINING
At Avant Garde executive chef Michélle Theron creatively and artfully interprets and fuses the culture and cuisine of Russia and South Africa – with aplomb. with the Russian black rye bread that follows, you will be exposed to a light interpretation of Russian cuisine. Known to be hearty and filling, this innovative chef has successfully elevated the Russian style into a class of its own. The exotic tomato, bocconcini and basil-infused oil served with a strawberry gazpacho reference the taste of a Caprese salad. Expect the fluid, exemplary service to include a touch of tea and reference to the Fabergé egg. Surprises are not contrived, but there are elements of surprise that constantly delight all the senses. Delicate touches like a dash of cayenne pepper to the Bolander cheese, add piquancy.
IT’S AN ENVIABLE, SOPHISTICATED SETTING. AT HAZENDAL WINE ESTATE NO EXPENSE HAS BEEN SPARED IN CREATING A DRAWCARD DESTINATION THAT WILL SOON BOAST A RESTORED MANOR HOUSE, BOUTIQUE HOTEL AND 18HOLE MASHIE GOLF COURSE. There is no doubt, however, that the fine-dining restaurant, Avant Garde, with Michélle at the helm, will still be the star of the show. Humble and unassuming, well respected by her peers, she runs it with humility, hard work and precision. Overseeing everything culinary from this 70 pax restaurant, the Babushka deli and picnics, to conferences and weddings for up to 750 guests, is a mammoth task. One can wax lyrical about the wines, the Russian tea experience and the gallery, but the cuisine is sure to use up every superlative you have ever uttered.
Diners choose the degustation menu, or dishes from the à la carte menu, which offers either the ‘Zakusi’ (smaller, tapas) or full portions. It’s flexible, and every preference is catered for. Michélle’s cooking style is lighter now than when she was at Pierneef à La Motte Restaurant. “Here I have the freedom to play with global cuisine, and think out the box.
From the first bite of the amuse bouche, where pops of caviar explode in your mouth, to the pickled beetroot
Avant-Garde: meaning new and experimental ideas and methods in art, music or literature.
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I have a responsibility to teach the next generation, and we have many students working here. When they leave, they have been exposed to everything from the food truck to fine dining. I started by taking ideas out of Russian cookbooks, using SA ingredients and methods. My favourite dish is the ramen bowl – light and different. This is our style, different from the norm. I want people to leave and remember the food for the flavours, for the actual cooking that goes into it. Here we are celebrating food and wine. A food-and-wine farm brings people together. They must feel at home, and want to come back,” Michélle states, emphatically. Her passion is palpable, for both. “Michélle knows her wines. Most of the wines on our list are sourced from the area,” says sommelier Melvyn, who was raised by parents who work on Waterford wine estate, and therefore has wine rushing through his veins. “The Bottelary Road area gets the impact of breezes from both the oceans, resulting in creamy, fresh wines.” Michélle loves eating out, both in the Boland where she studied, in Cape Town and overseas, always striving for new ideas. “This is a calling. We opened this restaurant on Christmas Day, and the deli on Boxing Day. You have to love what you do, to do that,” she smiles. The other love in her life is her elevenyear-old son, who keeps her feet on the ground. She is excited about traveling to Russia in the next few months. With a visit to White Rabbit restaurant on the cards, Michélle is sure to return with
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another series of surprises to pull out of the hat. www.hazendal.co.za WILD BOAR PELMENI, SHIITAKE AND KOMBU BROTH This recipe pays homage to this Eastern European favourite - with an Asian and South-African feel. INGREDIENTS Mushroom stock 1kg brown mushrooms, peeled and diced (dry the mushroom peels and add as well) 100g shiitake mushrooms, sliced 1 medium onion, sliced 20g dried, mixed mushrooms 10g thyme 10g garlic cloves 1 bunch flat-leaf parsley 6L cold water Shiitake and kombu broth 3C mushroom stock as prepared 50g ginger, finely sliced 20g bonito flakes 100ml teriyaki sauce 30g dashi Khrenovina (makes 1L jar) 1kg ripe plum tomatoes 1T fine sea salt 25g horseradish root, peeled, rinsed and finely grated 2T honey 2 garlic cloves, peeled METHOD Mushroom stock Put all ingredients in a medium-size
stock pot. Bring to a rolling boil and immediately reduce the heat. Skim constantly. Reduce until the flavour intensifies, to about 4,5L. Remove from heat and strain through a double layer of muslin cloth to obtain a clear stock. Shiitake and kombu broth (yields 900ml) Infuse all the ingredients over medium heat without boiling. Khrenovina Blend all the ingredients in a food processor. Transfer to a sterilized preserving jar, seal tightly and leave to ferment at room temperature, away from direct sunlight for 5-10 days. Check on it daily, opening the jar to release the gas. Give it a stir if the juices start splitting from the pulp. It will keep in the fridge for up to 6 months.
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SERVING SUGGESTION At Avant-Garde we serve this broth ramen-style with a wild boar pelmeni, pan-fried shiitake mushrooms, roast pork belly slices and soft-boiled free-range egg with a side of crispy crackling, khrenovina and a fermented tomato and horseradish salsa, which is a common soup condiment. SERVES 4
VISIT THE MARVOL RUSSIAN MUSEUM TO DROOL OVER FABERGÉ EGGS
GOURMET GUIDE/AUTUMN 2020
WINE DINING
YUZU FLAN, YOGHURT SORBET, CROSALIS, BLACK BERRIES AND SHISO
AFTER A 30-YEAR EVOLUTION OF COOKING, CHEF RICHARD CARSTENS HAS COME FULL CIRCLE, BACK TO CHAMONIX WINE FARM, TO COOK WHAT HE LOVES. THE GOURMET GUIDE FOUND OUT WHY.
Arkeste, an evolution 32
Arkeste, the name adapted from Árcheste, meaning ‘seize the moment’, is where Richard has found his niche. He met his friend Reuben Riffel, another stalwart of the Franschhoek food scene, working in the Cape Dutch house that he points to from our table. “I have a long history with Franschhoek.” His career trajectory includes memorable stints at legendary culinary destinations ranging from Hartford House to Tokara.
It was the heady aroma of baking bread that wafted past as a welcome. Bright, smiling faces followed, and I took my seat in dappled shade on the deck. The restaurant has claimed the coolest corner of the wine estate, nestling under old oak trees, one of which features in the restaurant. Nature is evident, décor would be superfluous. White tablecloths and café-style slatted chairs, painted red, give the first clue to a bistro-style menu. Richard dashed out from the kitchen to say hello, en route to picking herbs.
Lively conversation with Richard is a precious amuse bouche before lunch service. He is quick to pay credit to mentors and influencers of his career. After studying law in Stellenbosch, he became a self-taught chef, and enduring learner. In the 90s Japanese fusion was added to his classic
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French foundation, with his ‘molecular stage’ appearing in 1999. “I have the knowledge of molecular gastronomy, but do not apply it anymore,” he says. “I know the basics and every day is a learning curve. I owe it to the young chefs in my kitchen to show them the classical techniques. I have a young team. Marcu Janse van Rensburg works alongside me, and his girlfriend, Danielle van der Merwe, is our pastry chef.” Opening in October 2019, the menu has been a constant evolution, and regulars love the changes. Richard likes to get to each table during service, to note what guests are complimenting. His love of Japanese cuisine expands into a Japanese style of service – attentive, but not formal. “Allow me to share snippets of my mind,” invites Richard. After a steady stream of delicious dishes that are subtle (flavours like wasabi make a gentle appearance), I admire the lightness of their being. There is a healthy slant to his fare, much of it sourced on the doorstep. A standout starter was the cucumber, goat’s cheese salad with green olives, Bolander crème, roast cashews, basil – shiso and lovage oil adding another dimension. My guest gave the butter-poached mussels with tomato, baby marrow, lemon verbena and ginger her vote. The corn ravioli with a Parmesan cream has fresh raspberries added for acidity. Nothing is overlooked, dishes have colour and texture.
for five days, and the hake, were exceptional. “Desserts are important – they are the lasting memory of a restaurant, and should be the most exciting part,” smiles Richard. They were. Fig leaf ice cream, served with lemon sponge, almond, blueberries, figs and fennel, and the macaron with yuzu ice cream, a white chocolate cremeaux and strawberries, were equally detailed, delicious – and not too sweet. Vegans get their own menu, there is the à la carte, a winemaker’s lunch and a chef’s menu. The wine list, which includes all the Chamonix cultivars, is appealing but not overwhelming, showcasing interesting wines from different regions. Open for lunch and dinner, Wednesdays to Sundays, it is here that Richard’s love of cooking and talent, has found its home.
CLICK HERE TO BOOK
WINE DINING
Pour into ring moulds with removable bottoms and place in a tray filled halfway with hot water.
175ml stock syrup 200ml plain Bulgarian yoghurt 7.5ml glucose 11.25ml lemon juice 62.5ml water
Cover each ramekin with foil and bake for 35 – 40 minutes. Set in fridge, unmould and slice in half.
Crosalis 62.5g isomalt 31.5g glucose water 12.5g white chocolate
Yoghurt sorbet Rehydrate gelatine leaves, heated in 100ml of stock syrup. Thoroughly mix the rest of the ingredients together and churn in icecream machine.
Garnish 24 black berries, marinated in honey mead 4 small shiso leaves, halved
Crosalis Heat isomalt, glucose and a little water to 140°C.
METHOD Yuzu flan Preheat oven to 160°C.
Add chocolate and mix well. Set on a silicone pad. Once set blend and put through a sieve.
In a medium saucepan boil cream, milk and yuzu.
Sprinkle irregularly on the silicone pad.
Whisk the egg yolks with the sugar.
Melt at 180°C for 1 minute and break into shards.
Temper the egg yolks by adding the hot cream mixture. Strain with a fine sieve.
SERVES 8
YUZU FLAN, YOGHURT SORBET, CROSALIS, BLACK BERRIES AND SHISO INGREDIENTS Yuzu flan 187.5ml cream 32.5ml milk 30ml yuzu 35g castor sugar 3 egg yolks Yoghurt sorbet 1 gelatine leaf
ABALOBI-sourced fish features on the menu – both the sea bream, hung
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Haute Cabriere’s news and views
IN THE NEW VENUE AT HAUTE CABRIERE YOU CAN DRINK IN THE VIEWS OF THE ESTATE FROM EVERY ANGLE.
Chef Nic van Wyk is enthusiastic about local produce. Don’t be surprised if he stops at your table for you to try something that is being conjured up in the kitchen from a fresh crop that day – like gently poached plums that taste as if they have been brought straight from Mother Nature to your plate.
A quarter of a century ago the Von Arnim family changed the face of Franschhoek when they launched their iconic Haute Cabriere cellar. Their wine reputation remains impressive. Now they have transformed the location to take advantage of arguably the best views of the valley – a glass ‘box’ and infinity deck that allow the vista to be enjoyed over breakfast, lunch, dinner or a wine tasting. Perhaps best enjoyed over the rim of a glass of Pierre Jourdan Méthode Cap Classique, or one of the other superlative wines.
Try the St Francis of Assisi goat’s cheese, caramelized onion and fig tartlet, and dressed rocket, or the steamed prawns in spicy mayo with avocado and a tomato vinaigrette – fresh and flavoursome. Mains showcase Franschhoek fare and fish is sourced from ABALOBI. Dishes are simple yet sophisticated, always tasty. Stop off at the deli and bakery to ensure that you take home something edible to extend the experience.
Glass, gleaming wood and modern, comfortable black-and-white seating with bold blocks of colour on the few walls, cannot compete with nature. They are not intended to. The original stone wine cellar remains, showcasing the heritage and history of this estate.
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The menu states, “Our chefs enjoy experimenting with new dishes and fresh produce. Enjoy our latest creations.” You are sure to enjoy every bite. CLICK HERE TO BOOK
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GOURMET GUIDE/AUTUMN 2020
PAN-FRIED LINE FISH WITH CHARGRILLED COURGETTES, SPELT AND TOMATO AND SPRING ONION SALSA
Thinly slice the courgettes on a mandolin and dry grill on a hot griddle pan or charcoal grill.
INGREDIENTS For the spelt 150g spelt or barley 50ml sherry vinegar 50ml olive oil 50ml canola oil 2 sprigs thyme 1 clove garlic, thickly sliced| salt and pepper 4 large courgettes
When char marks appear, remove and place in oil mixture you have set aside. Stir well, but gently, and then add the spelt. Leave to stand for at least 30 minutes at room temperature. For the salsa Cut the cherry tomatoes into quarters, finely chop the herbs, combine and add brown sugar, salt and pepper.
For the tomato and spring onion salsa 20 cherry tomatoes 20g spring onions 10g chives 10g flat-leaf parsley 10g brown sugar salt and pepper 2T red wine vinegar 50ml olive oil
Stir well, then add the vinegar and olive oil and let it stand for 10 minutes. For the fish Season the fish with salt and pepper and cook in oil on medium heat, skin side first, approximately for 2 – 3 minutes a side.
For the fish 4 x 180g fillet of fresh line fish salt and pepper canola oil for cooking
When the fish is cooked remove from the heat and place on a paper towel. PLATING Place some of the spelt mixture in the middle of an unheated plate.
METHOD For the spelt Cook spelt in water until soft, and set aside to stay warm.
Place the fish on top and spoon salsa around. Ensure that you get some of the salsa juices on.
In a bowl, combine sherry vinegar, olive oil, canola oil, thyme leaves, garlic, salt and pepper, and set aside.
SERVES 4
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The connoisseur’s choice
It’s exciting to discover products, new and old, that impress us with their uniquity and quality. We plan to share a few with you in each edition.
LIMITED-EDITION CHENIN BLANC, SILVESTRE Here is another family story. Silvestre in Latin means ‘wild’. The inspiration behind the name comes from the Latin phrase ‘Amant eau, sed relinquere silvestre’, which translates to ‘Love her, but leave her wild’. This is the essence in which the wine is made, from 40-year-old bush vine Chenin with minimalintervention wine production. “We aim to allow the exceptional quality of the grapes to speak for itself, we simply guide it towards its final destination. Our familyowned vineyard aims to produce wine that is complex enough to enjoy with food, yet to remain simple enough to enjoy without,” states winemaker Stuart Steyn. It’s a beautifully balanced wine in aroma, with fruitful hints of peach, minerality and the right touch of acidity to hold the wine together. www.silvestrewines.com
The gourmet’s choice REAL QUALITY FROM RIO LARGO Those who have a high appreciation of aesthetics and beauty are sure to choose one of the eye-catching, distinctive RIO LARGO decanters of award-winning olive oils. Foodlovers in the know choose it for the quality product that it contains. Proud producers Nick and Brenda Wilkinson export RIO LARGO olive oil to many countries worldwide from their farm in Scherpenheuwel Valley in the Western Cape, collecting many gold awards along the journey – so it’s not only locavores who love it. www.riolargo.co.za
Remember Remember it isititall allinthe inthe the TASTE TASTE Remember isisallin TASTE
TRY TRY IT…YOU’LL IT…YOU’LL LOVE IT! IT! TRY IT…YOU’LLLOVE LOVE IT!
TELL US ABOUT YOUR DISCOVERIES – EMAIL INFO@JHPR.CO.ZA.
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www.riolargo.co.za www.riolargo.co.za |0823406726 0823406726 www.riolargo.co.za| |0823406726
GOURMET GUIDE/AUTUMN 2020
GOURMET GATHERINGS & GETAWAYS
& getaways
Gourmet gatherings WE KNOW THAT ONE MEETS THE MOST INTERESTING PEOPLE AROUND A TABLE.
It is the convivial conversation, the shared love and the knowledge and passion that are invigorating. We want you to meet and be inspired by one another, so we are designing and hosting bespoke, special Gourmet Gatherings and Getaways, both local and international. They will range from short sessions and dinners, from hands-on cookery demonstrations and culinary immersions, to trips abroad.
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An autumn cook’s tour to
2020 celebrates harvest and mushroom time with figs, chestnuts and pears. It's extra-special, sure to appeal to art lovers too, as it includes a visit to artist Claire Bassler’s Château de Beauvoir where you may experience her art and garden. From the moment that Marlene welcomes you at Vichy station, a breathtaking 45-minute drive away, your culinary journey will begin. You’ll pass castles and rivers, narrow country lanes and trees changing colour, Charolais cattle grazing in fields, before you sip a welcome drink in the little courtyard of Bagatelle.
Charroux
Come with me, Jenny Handley, to where my love affair with food was reignited - to a picturesque, charming village with a culinary heart. The medieval town of Charroux in France lures foodies, art aficionadas and history lovers. It’s part of Les Plus Beaux Villages, a collection of France’s 153 prettiest villages. Picture-postcard perfect, it’s 30km west of Vichy, with a population of under 400. Marlene van der Westhuizen’s character-filled 14th century home, ‘Bagatelle’, is where you will dine with antique silver on ancient plates, at an old hard-pear table, at which you will lovingly prepare the meal, laughing and learning. This is after ‘hunting and gathering’ at local markets and brocantes, tasting local cheese, fruit and vegetables. You’ll visit the 40-year-old Maenner-family’s mustard shop opposite, and the local chocolatier. Neighbours may peer through the open window to greet you and witness your prowess as you conjure up traditional, delicious French fare, soft jazz playing in the background, lured by the sounds of happy cooking.
After an invigorating week, you’ll not want to leave, but when you do, it will be with indelible memories of food and new friendships that have been forged around the table. The cost of the cook’s tour, including all lunches, dinner, liquid refreshments, wine, road transport, cooking classes and demonstrations, plus excursions, is 2300 Euro. Guests on this tour will also receive a collector’s pack of three JHP Gourmet Guide™ recipe books.
For enquiries and bookings contact Marlene van der Westhuizen +27 (0)828959772 marlenevdw@mweb.co.za. Visit website for more details: www.marlenevdw.co.za.
Vivacious and talented, Marlene, chef and author, has been leading tours to ‘her’ village for over a decade. This earlyautumn tour from 22 to 28 September
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the little shops of Simon’s Town before a demo on sauces by renowned chef Michael Broughton of one-plated Terroir Restaurant. Michael is lauded for his talent with sauces - he will share some secrets and demo one of the dishes. The delicious three-course dinner will be paired with wines from award-winning Kleine Zalze Wine Estate. After a Bubbly Breakfast to celebrate Mothers’ Day on Sunday 10 May you will leave armed with a bulging gift bag, a copy of the 2020 JHP Gourmet Guide™, and celebratory memories.
MOTHER’S DAY CELEBRATORY WEEKEND AT TINTSWALO AT BOULDERS BOUTIQUE VILLA
With nine spacious guest suites, Tintswalo Boulders boasts a unique north-facing, beachfront location that offers penguin-watching from the familyfriendly villa. It is located en route to Cape Point and is within walking distance of pristine swimming beaches. Throughout the villa there are open-plan lounges and dining areas with fireplaces, as well as a TV-lounge. There is a plunge pool with views across the bay, while the windprotected courtyard invites socialising around a fire pit. It will form the perfect backdrop for a culinary getaway.
Bring your mom to this one! Our first food memories are often those meals that mom made, and many of us learnt about food at our mothers’ knees. Celebrate mothers, their love, their cooking, with a special gourmet weekend. Learn, laugh and love together, at Tintswalo at Boulders Boutique Villa in the charming seaside village of Simon’s Town, from Friday 8 to Sunday 10 May 2020. The Tintswalo team will welcome you on Friday evening, and over a casual dinner and wine tasting by Waterford Estate, you will relax at this oceanside sanctuary. On Saturday morning Gourmet Guide, Jenny Handley, will present an Alternatarian cooking demo with ideas, tips and techniques for vegetarian, gluten-free and reducedsugar cooking. You’ll enjoy the results for lunch. Then meet the penguins during your beach stroll, or explore
All meals, drinks with lunches and dinners, demos and accommodation included in price. From R8960 per pair (sharing a room) for two nights.
Bookings: Tel 021 773 0900; email reservations@tintswalo.com
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GOURMET GATHERINGS & GETAWAYS
Meet Michael
SURROUNDED BY THE VINEYARDS OF THE EXQUISITE KLEINE ZALZE WINE ESTATE, TERROIR HAS HELD A ONE-PLATE STATUS FROM 2017 TO PRESENT, ALWAYS MAINTAINING THEIR REPUTATION FOR OUTSTANDING AND INVENTIVE CONTEMPORARY CUISINE WITH EXCELLENT SERVICE. Apart from Chef Michael Broughton’s perennial favourite signature dishes, the chalkboard menu changes with the seasons, with flavours ranging from the Mediterranean, through to the East, and back home to Cape Town.
Image by Lindy Kriek
Michael sums up the philosophy behind the food at Terroir as follows: ‘It’s all about big bold flavours, where the basic ingredients in every dish are stretched to the top of their flavour profile’. He is uncompromising in insisting that above all else, the food must do the talking, stating that, “Terroir is simply the place to go when you’re in need of really good food.”
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Michael will be preparing an unforgettable three-course meal for the Saturday night dinner at Tintswalo at Boulders, paired with Kleine Zalze’s wines. They are known for their distinctly South African character, boasting lively, full-bodied flavours that reflect the local climate and terroir, Kleine Zalze’s winemaking philosophy is underpinned by a strategy of nurturing and developing all components involved: the vineyards, the cellar, and the people.
Self-taught Michael is a maestro with many talents – from pairing food with wine to teaching, and is renowned for the depth and intensity of sauces that define his French-based cooking style. His cuisine always highlights what is fresh and seasonal. The TV series, Seasons at Terroir, showcased Michael and the inner workings of the Terroir kitchen on the National Geographic channel. The Terroir cookbook, written by Michael, was released as the restaurant celebrated its 10th anniversary, in 2014.
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Twenty minutes with...
20 MINUTES WITH…
It’s the year of 2020 vision. The Gourmet Guide will be grabbing 20 minutes with visionary trendsetters and pioneers, giving you the scoop on what is happening in the culinary world.
Peter Tempelhoff 50
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SWISS Culinary Innovation Award winner
Last year was a sterling year for chef Peter Templehoff of FYN, Culinary Director of Ellerman House, who won the SWISS Culinary Innovation Award in the 2020 JHP Gourmet Guide and received two plates for FYN. We caught up with this talented pioneer, to discover what is in store for him.
a ‘hole-in-the-wall’ affair, with a bar downstairs; it will be casual. The ramen will be hand cut, and the chickens specially raised in Heidelberg, east of the Overberg. The menu will be small, wellpriced, and there will be no bookings. It will showcase the Japanese philosophy of ‘focus on one thing, do it right’.
WHAT DOES 2020 HOLD FOR YOU IN TERMS OF INSPIRATION?
WHAT’S HAPPENING BEHIND THE SCENES IN THE KITCHEN AT FYN?
It kicks off in March with two fourhands dinners with Japanese chef Shin Takagi, of two-Michelin-star restaurant in Kanazawa, Zeniya. He will be cooking with me and my team on Friday 13 and Saturday 14 March. Shin, in his eight-seater restaurant, demonstrates the value of provenance, and the relationship of produce and the plate on which it is served. He is a master of his craft, relentless in his pursuit of perfection. These dinners are sure to be unforgettable, and it will be an honour to host him. Whilst here he will also be launching the impressive, innovative wine gallery at Ellerman House, at a private function. It will be the first in a series of dining experiences with iconic, world-class chefs.
To import fewer ingredients and use more local, we have employed a passionate chef to purely focus on fermentation. We will be making our own kombu, miso and soya. We need to take ownership of African cuisine, and we are spoilt for choice. This time next year we will be breaking new ground.
IT WILL BE HARD TO FIND A HIGHLIGHT AFTER THAT! WHAT’S NEXT? I am opening a yakitori restaurant in Shortmarket Street, in April. Intimate,
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20 MINUTES WITH…
TRAVEL PLANS FOR 2020? I will be attending the World Culinary Council AGM in Italy where we will look at global culinary trends - but more importantly, how we can make a difference. I will then return to Italy for a family holiday, with my wife and family. I am excited about flying up front with SWISS with my wife (kids at the back!), enjoying my prize of two return business-class tickets, courtesy of Swiss International Air Lines, which I won with the SWISS Culinary Innovation Award in the 2020 JHP Gourmet Guide.
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20 MINUTES WITH…
NONDUMISO PIKASHE, OWNER AND MANAGING DIRECTOR OF SES’FIKILE WINES WAS BORN AND RAISED IN GUGULETHU. SHE HAS CREATED THE SES’FIKILE BRAND.
DO YOU HAVE ANY HARVEST SUPERSTITIONS OR TRADITIONS?
What or whom encouraged you to pursue the path of wine making?
CAREER HIGHLIGHT?
Not really, just be jolly during this time in anticipation of delectable wine.
Seeing the Ses’Fikile brand on shelf and endorsed by wine influencers.
The circumstances and the conducive environment of post 1994, this was the exciting time of exploration and discovery and of being fearless. I am neither a viticulturist nor an oenologist. I come from a teaching background and got into the wine industry through entrepreneurship. I armed myself with a few wine making courses, like the garagiste winemaking courses with Stellenbosch University. I am the first wine producer WSET level 2, from the townships.
WHAT IS YOUR FAVOURITE VARIETAL TO WORK WITH AND WHY? Cinsault, its underplayed and abandoned and yet it helped in providing us with our own unique cultivar, the Pinotage. BEST TIME OF THE DAY? Morning, when I exercise. WHAT IS YOUR MOTTO?
HOW DID YOU DECIDE ON THE NAME SES’FIKILE?
He who laughs last, laughs best (stolen from my mother).
This beautiful name literally means, `we have arrived’. It is born out of the beauty of our country; it is also informed by my personal struggle and triumphs. It is celebratory and aspirational. Ses’Fikile is a journey, arriving at a conscious of being.
IF YOUR FAVOURITE WINE HAD TO BE DESCRIBED AS A PERSON, HOW WOULD YOU DESCRIBE THEM? A person of character, matured, balanced with amazing taste.
DO YOU PLAY MUSIC IN THE CELLAR, AND IF SO, WHAT GENRE?
Nondumiso Pikashe 54
I like jazz and R&B. IF YOU COULD SHARE A GLASS OF WINE WITH ANYONE IN THE WORLD, WHO WOULD IT BE? Connie Ferguson.
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Business boomers We’re sharing the first in our series of business success stories.
BUSINESS BOOMERS
This one started in the 80s when sanctions were imposed on South Africa. Macadams International was an established business sourcing equipment from Europe. “It was either shut shop, or make our own,” says Shane McMeeking, CEO, who has been with the company for more than 30 years. The latter was the best option, and now, after being in business since 1904, they compete in international markets, with companies from whom they originally purchased. WHAT SETS YOU APART FROM YOUR COMPETITORS? When we exhibit at IBA, the biggest bakery trade show which is held every three years in Germany, we position ourselves in-between key players, European manufacturers who admire how we ‘over-engineer’ our range. Why, they ask? We manufacture in Africa, for Africa, a harsh, rough environment. In Europe a qualified baker who understands the intricacies of the machinery, operates it, here it needs to be built for someone who does not have that background and experience. Customers in Africa don’t always have the means to service their equipment, they want it to run smoothly with minimal downtime, hence we build it to take a hammering in some harsh environments. HOW DID THE EXPANSION OF THE BUSINESS INTO THE FOOD SERVICE EQUIPMENT SPACE BEGIN? We were roped in by some of our retail customers. When delivering equipment for the bakery section of a supermarket
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chain, we were asked by a buyer why we were not making and supplying food service equipment. We worked out that when delivering in a big truck it would be easy to deliver both bakery and deli equipment simultaneously. We sourced a range of equipment from various best in breed suppliers and so began the journey into retail food. Then 2013 saw us conclude an OEM deal with Rational, the world leader in Combisteamer technology. This gave us an opportunity to venture outside of our supermarket comfort zone where we have succeeded in selling food service equipment across several different disciplines, from boarding-school hostels, hospitals and restaurants to golf clubs and corporate kitchens.
condition, and implements your cooking habits. In addition, it re-programmes to your needs, and communicates with you. In less than 1 square metre you can grill, bake, roast(with an overnight holding function) steam, stew or poach, regardless of whether you want to prepare meat, fish, poultry, vegetables, baked goods or desserts, whether it is for 30 or several hundred meals. Shane McMeeking (CEO – Macadams International)
HOW DO YOU DESCRIBE YOUR BUSINESS?
TELL US ABOUT THIS REVOLUNARY EQUIPMENT
Being 116 years in the equipment business, we have worked out that quality without compromise is the key to success. We shy away from becoming a supplier of cheap commoditized equipment and focus on supplying equipment that adds value to the end user. Through our association with our sister companies in the Universal Industries stable, we have access to a wide range of products from tableware, chefs’ uniforms, glassware and kitchen hardware and tabletop equipment, right up to state-of-the-art Combi Steamer ovens. Most importantly, we have longserving employees who are loyal to the company, and live our motto of ‘quality and service’. We never sell for the sake of a sale and are proud of the reputation we have built over the years.
It’s the first real-intelligence cooking system worldwide. Simply state your desired result, eg rare with light browning and no crisping, and it does it for you. It senses the cooking cabinet conditions and food consistency, it calculates browning to size, load and
Please let us know if you would like to visit our test bakery and kitchen. You are welcome to come and play with the equipment, test a recipe, do time and motion studies and most importantly, see firsthand how we can save you time and money.
WHAT IS YOUR BEST-SELLING EQUIPMENT? The evolution has seen us supply a variety of food preparation establishments, who like dealing directly with the dedicated Macadams team. The Macadams Self Cooking Center simplifies the work of a chef – a variety of products can be prepared at the same time without cross contamination of taste or smell. Ask any chef what he needs more of and more often than not, the answer is time. Self cleaning is also a big feature that keeps the oven in tip-top condition.
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DRINKS TROLLEY
Taste Belgium Think Belgium, think superior chocolate, decadent waffles and crispy fries, but mostly beer – the best beer.
WE FIND OUT WHAT MAKES BELGIAN BEER SO HIGHLY REGARDED.
WIN!
This European country has many distinctive dishes, priding itself on regional and seasonal ingredients. Some say Belgian fare is served in the quantity of German cuisine with the quality of French food. Stand-out vegetables include Belgian endives, potatoes, leeks and white asparagus. Meat, cheese and butter feature frequently, and Belgians usually start with a light breakfast, enjoy a medium lunch and afternoon snack, saving themselves for a substantial dinner. If you are travelling the country, musttry dishes include waterzooi (a classic seafood stew) from Ghent, couque biscuits from the town of Dinant, and tarte au riz from Verviers (a pie with a filling based on rice pudding).
A STARTER TASTING PACK OF BELGIAN BEER COMPANY’S BRANDS See the competitions page on our website for details.
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But back to the all-important beer, which varies from pale lager to ales – amber, Lambic, Flemish red, sour brown and strong ales, and stouts. A Belgian consumes on average 84 litres of beer annually. Most beers are served in bottles, and all have their own unique glass. In other countries beers are often served in cans. The Belgian beer culture made it to the UNESCO list of intangible cultural heritage of humanity list in 2016. Makes you think, or makes you thirsty? WHAT MAKES BELGIAN BEER SPECIAL? The tradition started centuries ago, yet the passion remains constant. Belgian brewers strive to use their innovative know-how to make the perfect beer, often winning the major international beer competitions. As beer-brewing was a household task, the first brewers were women, in Mesopotamia in 9000 BC. Monks in the Middle Ages made and drank beer as water was unsanitary, and beer brewing became a craft. Beers were flavoured with herbs to assist preservation. Belgian specialty beers came to the fore in the late 1970s, and the interest remains steadfast. Belgium boasts a wide number of beer styles, primarily ales rather than lagers, with a strong emphasis on malts and lots of fruity, yeast flavours. Styles include the Belgian White (Witbier), funky Lambics (spontaneously fermented), fruity saisons (farmhouse ales), dark amberbrown dubbels, and dense tripels – brewed with triple the typical malts. The robust, deep-red quadrupels are a style emerging in the US.
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HEADING
A FAMILY LEGACY The history of Duvel Moortgat reflects a respect for family values and tradition, starting in 1871. The turn of the century saw about 3000 breweries in Belgium. Currently being owned and run by the fourth-generation Moortgats who preside proudly over the heritage of founder Jan-Leonard and his two sons, Albert and Victor. Jan-Leonard and his wife experimented until his top-fermented beers found true appreciation in the brewing town of Puurs and beyond, ultimately finding favour from the Brussels bourgeoisie. Today beer is loved all over the world. Cape Town, at the tip of Africa, is where Duvel on Tap is available, at Den Anker Restaurant in the V&A Waterfront. Rejeanne Vlietman, manager of the Belgian Beer Company, comments. “It is a pleasure to be able to offer South Africans a peek into the world of Belgian beers through our brands. Seeing the surprise on people’s faces when they sip a Liefmans Fruitesse after stating that they don’t drink beer at all – let alone a pink drink. The pure satisfaction one notices from a seasoned beer drinker when they sip on a Duvel or a La Chouffe is what makes what we do feel worthwhile, content at bringing a little bit of Belgium to our home in SA.
CLICK HERE TO BOOK
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Jenny Handley spent an hour on the couch enjoying lively conversation and cappuccino with Prue Leith when she was in Cape Town. JH – WE MET FIRST WHEN I WAS MC AT A LADIES’ LUNCH IN THE 80S, WHEN I INTRODUCED YOU AS SA’S BEST FOOD EXPORT. PL – Do ladies here still lunch like they did? Do they know what they are missing out on? In the world of work, we are exposed to so much. In growing a business, you are able to grow people. JH – THE SECOND TIME WE MET I WAS INTERVIEWING YOU ABOUT ‘RELISH’, YOUR AUTOBIOGRAPHY. THIS TIME? PL – I am here to launch a vegetarian cookbook written with my niece Peta Leith, to celebrate my birthday and to launch a spectacle range.
On the couch with
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JH - HAVE YOU WORKED WITH PETA BEFORE? PL – Never. We did this as she wanted to do a vegetarian book - I am not vegetarian but she is. She surprised me, being a pastry chef I expected the recipes to be fiddly. They are elegant and delicious, but as she is the mother of two young kids, it is more family food. No micro leaves, foams or froths, no fiddling. No tweezers.
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GOURMET GUIDE/AUTUMN 2020
PL – Novel writing. The cookbooks sell more but writing brings you into a whole new world. I love the research, like sitting in the library in Oxford reading the old maps where pictures of cows depict pastures, and a cabbage shows a market garden. Fiction writing takes you wherever you want to go. Maybe because I am lazy, or busy, my novels are set in restaurants or schools – I use what I know well as a backdrop. My mother was in the theatre, so that plus the Cotswolds, Scotland and South Africa feature. The theme presents itself. I love looking at how food has changed in the last 77 or 80 years, but not in an academic way.
JH – WHAT INSPIRED THIS BOOK? PL – I come from a close family, and my sister-in-law was a vegetarian, who commented how vegetarians were often an afterthought in restaurants. I made a full-scale vegetarian menu in my restaurant because of her. She did not like reading about the vegetarian dishes sandwiched between veal liver and suckling pig. Vegetables should be the hero of the dishes. The sideeffects? All vegan food is vegetarian, so some chefs only produce a vegan menu, which takes out the joy of choosing cheese and eggs like a simple omelette. I like to eat meat a few times a week, and fish. If you do a comparative, then being a vegetarian does not have to be more expensive. Make vegetables the hero and save, then you can spend money on good steaks rather than supermarket foods.
My eight novels are middle class. Writing is getting a little more difficult now, as publishers want to be politically correct. When I wrote Choral Society, my publisher told me that sixty was not sexy, but it was a best seller. I think I may still write one about death and dying, and choice.
The paneer curry in the book is good, any carnivore would be satisfied. It is a vegan recipe, you could use butternut, potato or chickpeas instead to absorb all that flavour. Peta and I tested all of our own recipes, and each other’s. I had so much fun, I used my seniority – I did less of the hard graft, Peta did the re-testing. We only disagreed on technology – she uses Google Drive and I use Dropbox, and they are not compatible, but we were!
JH - YOU HAVE STRONG BUSINESS ACUMEN. HAS IT BEEN GLEANED ALONG THE WAY, OR WAS IT A CONSCIOUS DECISION TO LEARN ABOUT BUSINESS? PL – My first husband gave me a little calculator that was like an abacus, you slid it from one side to the other. I became fascinated by P&L (profit and loss) and began to realise that in my restaurant most of my waiters were Spanish, married, with children. My business was sustaining them all. A business is organic, a growing
JH - RATHER THAN RETIRING YOU HAVE CONSTANTLY REWIRED YOUR CAREER. IF YOU COULD’VE ONLY PURSUED ONE ASPECT OF IT, WHICH WOULD IT BE?
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thing, like a garden. If you tend it and keep the culture good, it will flourish. I was not the one who was awarded a Michelin star, it was because of Alex Floyd and the team at Leith’s. A business needs to be profitable to be successful. You always need to be fair. JH – ANY FAVOURITE COOKBOOK, OTHER THAN YOURS? PL – To cook from? The River Café Cook Book. To read, With Bold Knife And Fork By M.F.K Fisher. GOODNESS… JH – We then swopped and signed each other’s books, and I thanked Prue for how she has inspired my career by constantly rewiring hers. The next morning, I bumped into her shopping at our very own OZCM. “Your meat here is so good, I am embarrassed to tell people that I have just written a vegetarian cookbook,” laughed Prue as we wandered the stalls brimming with goodness. This is the book that does not try to convert carnivores but encourages eating more plant-based food, not only because it is good for us, but because it looks and tastes good too.
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GOURMET GUIDE/AUTUMN 2020
2t tomato purée 2 x 400g tins black beans 1 x 400g tin chopped tomatoes 500ml vegetable stock salt and pepper to season 100g tinned sweetcorn juice of ½ lime ½ red chilli, deseeded and finely chopped a small handful of coriander, finely chopped
This is a really hearty, warming chilli, perfect for a cold night. As a vegetarian, I usually stir a handful of grated Cheddar cheese and a dollop of yoghurt or sour cream into my bowl of chilli, but the fresh, zingy corn salsa here is so delicious, it makes that entirely unnecessary. I always think it’s a very good sign of a vegan dish when a non-vegan wouldn’t want to add anything. This is definitely one of those dishes. Peta
METHOD Heat 2 tablespoons of oil in a large saucepan over a medium heat, add the onion, garlic and green chilli and sauté for 3–4 minutes until the onion is soft and translucent, then add the red pepper, carrot and celery. Sweat for a few minutes more, then add the chipotle paste, smoked paprika, cumin and tomato purée. Stir to coat the vegetables evenly, then add the drained black beans, tinned tomatoes and vegetable stock. Season with salt and pepper, bring to the boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
BLACK BEAN CHILLI WITH CORN AND LIME SALSA INGREDIENTS 2T olive oil plus 2 tsp 1 onion, finely diced 3 garlic cloves, finely chopped 1–2 green chillies, finely chopped 1 red pepper, deseeded and finely chopped 1 carrot, peeled and diced 2 celery sticks, finely diced 1t chipotle paste 1t each smoked paprika and ground cumin
Remove from the heat and season to taste. To make the salsa, mix together the drained tinned sweetcorn with the lime juice, red chilli and coriander. Stir through 2 teaspoons olive oil. Serve the chilli piping hot, with the salsa on top. SERVES 4-6
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MIXED GRAIN SALAD WITH ROASTED PEPPERS AND HARISSA DRESSING
¼ lemon salt and pepper to season METHOD
The less obvious ancient wheats like bulgur, spelt, kamut and buckwheat, and grains like barley, millet, quinoa and amaranth have become foodies’ favourites. Most of them are now available in supermarkets and all of them can be bought online. I’ve been experimenting a bit with them, and there is no doubt that mixed grains make a great alternative to plain rice, are good in a risotto and make an interesting salad. This recipe requires cooked grains; here we have used bulgur wheat and quinoa, but you could use any mixture you like. If you’re using several kinds, boil or steam them separately if they require different cooking times. Alternatively, for an even easier salad, use the precooked mixed grains in ambient pouches that you can buy in the supermarket. Prue
Heat the oven to 200°C/fan 180°C/gas mark 6. Put the bulgur wheat in a heatproof bowl and pour over 400ml boiling water. Cover with a plate to keep the steam from escaping and leave for 30–40 minutes. Cook the quinoa in a pan of salted boiling water for 15 minutes, or until the grains start to pop their shells and you see little transparent rings appearing. Drain. In a roasting tin combine the pepper strips with the tomatoes, garlic and vegetable oil, and season with salt and pepper. Roast in the oven for 25–30 minutes, until the peppers are soft and just starting to char. Remove from the oven and allow to cool a little.
INGREDIENTS 75g quinoa (raw weight) 75g bulgur wheat (raw weight) 2 red peppers, deseeded and cut into strips 10 baby plum tomatoes or cherry tomatoes, halved 2 garlic cloves, finely chopped 2T vegetable oil 2½T extra virgin olive oil 4t harissa paste 1t pomegranate molasses 8 green olives, pitted and halved 60g feta, crumbled a small handful of flat-leaf parsley, finely chopped
In a small bowl, whisk together the olive oil, harissa paste and pomegranate molasses. In a large mixing bowl, combine the cooked grains, roasted peppers and tomatoes, olives, feta, parsley, and the dressing. Season with salt and pepper, squeeze the lemon juice over it, and toss well to ensure the dressing coats everything. Serve immediately. Tip: To make this vegan, use cubed avocado instead of feta. SERVES 4
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PANEER CURRY
garam masala and curry powder. Cook for 30 seconds, then add the tinned tomatoes and the double cream.
For years I had been reluctant to try paneer, as descriptions often liken it to cottage cheese, which immediately puts me off. However, that description is so wildly inaccurate – it’s far more like a halloumi, and since discovering it, I cook with it all the time. The curry below is one of the best ways to use it. Peta
Season well with salt and pepper, bring the mixture to the boil, then reduce the heat and simmer for 10 minutes. Rinse the spinach leaves. Meanwhile, heat the remaining vegetable oil in a frying pan over a medium–high heat. Add the paneer and fry it, turning it frequently, until golden brown and crisp all over. Add the paneer to the curry.
INGREDIENTS 4T vegetable oil 1 onion, diced 2 garlic cloves, finely chopped 1 mild red chilli, finely chopped (with seeds) 3cm piece of ginger, peeled and finely chopped 1T tomato purée 1t ground cumin 1t garam masala 1t hot curry powder 1 x 400g tin chopped tomatoes 100ml double cream salt and pepper to season 100g baby leaf spinach 250g paneer, cut into bite-sized cubes 100g frozen petits pois a pinch of castor sugar squeeze of lemon juice rice and/or naan bread to serve
Return the curry to the boil, then reduce the heat and simmer for a further 10–15 minutes. Add the frozen petits pois and spinach, return to the boil, and simmer for just a few minutes until the peas are cooked and the spinach has wilted. Add the sugar and a small squeeze of lemon juice, check the seasoning, and serve. SERVES 4
VARIATION/S: SUBSTITUTE THE PANEER WITH BUTTERNUT, POTATO OR CHICKPEAS
METHOD Heat 2 tablespoons of the vegetable oil in a large saucepan over a medium heat, then add the onion, garlic, chilli and ginger and sauté for 3–4 minutes until the onion is soft and translucent, then add the tomato purée, cumin,
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The Africa Cookbook Prepare yourself for a truly inspirational page-by-page journey through Africa, with the very best kept authentic and regional recipes. BY ANNE MARAIS
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FROM CAMEROON TO CAPE TOWN; ETHIOPIA TO EGYPT – THERE IS A DELECTABLE, AFRICAN HERITAGEBASED RECIPE PERFECTLY CURATED FOR EVERY MENU. Morocco and Egypt beckon, with the promise of richly-layered spices, rose-water flavoured desserts, and magnificent culture. Delivered straight to your door or inbox, The Africa Cookbook, was lovingly created by dynamic mother-and-daughter powerhouse, Portia Mbau and her daughter Lumai de Smidt. They have gathered bespoke recipes, paired them with carefully crafted photographs and immersed themselves in the heritage of each region to bring you this journey – their story in food, each page trimmed with real material samples from the region of the recipe.
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Working together as a team, knowing each other’s weaknesses and strengths, the book bears witness to how well a mother-and-daughter team can exist and flourish, producing a magnum opus of healthy African food! With a life-long love affair with dhania and atchar, Portia leads the way through a family journey, revealing their
ONE OF TWO COPIES OF THE AFRICA COOKBOOK. See the competitions page on our website for details.
ORANGE SAUCE
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adventures in food throughout Africa. Lumai’s incredibly soulful and creative food photography is the perfect complement to the recipes. Portia has a deep-rooted love for spices evident when entering her cooking space - you will be transported through an invisible veil of spices and herbs and will feel like an exotic Alice in Wonderland!
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THE AFRICA CAFÉ Family is truly everything to this closeknit family, and the golden thread of it all is Portia herself, her visionary and creative spirit is the driving force. She and her husband Jason founded The Africa Café in Observatory, Cape Town before relocating to the current premises in 109 Shortmarket Street, Cape Town. Seasonal dishes from their sensational, renowned restaurant are a treat, with their famous coriander salad dressing remaining on the menu since day one.
“We can’t fully celebrate who we are if we overlook our food. While food provides nourishment, it’s more than just sustenance: it holds meaning and memories. Food is what nurtured us when we were young and it is how we seek comfort today,” says Portia.
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The pair began their project in 2019, gathering images, carefully curating them to fit the recipes, insisting on a clean and clear layout to complete their theme. The experience of rich layers of flavours, colours, seasons and love is almost palpable as you peruse each recipe (while sipping on coconut milk served from a green coconut). It mirrors the passion and creativity of the masterminds behind the project. A percentage of the proceeds of book sales of The Africa Cookbook, go towards local Cape Town-based NGO, FutureMe www.futureme.org.za.
TZANEEN ORANGE AND WALNUT CAKE WITH ORANGE SAUCE This is the most popular dessert in the restaurant. For 27 years I have been begged and bribed to reveal this recipe. It is named after the orange and nut farm in the Tzaneen area on which my mom grew up. INGREDIENTS ½C butter 1¼C sugar 2 eggs 2C cake flour (or all-purpose flour) 1t bicarbonate of soda 1t baking powder 1t salt 1½C buttermilk rind of 2 oranges, grated ½C walnuts, chopped 500ml Orange Sauce (page 78)
Portia and Lumai are to be found every weekend at the Oranjezicht City Farm Market in Granger Bay, Cape Town on Saturdays and Sundays – with their beautiful book and complimentary samples of their recipes, ready for you to taste and fall in love with Africa all over again.
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TZANEEN ORANGE AND WALNUT CAKE WITH ORANGE SAUCE
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MOROCCAN ALMOND BISCUITS
Remove from oven and, while the cake is still warm and in the tin, pour over the Orange Sauce. Allow to cool in the springform tin, then remove. For the icing, if using, mix just enough orange juice into the icing sugar to make a slightly runny icing. Pour it over the cake and spread with a knife or the back of a spoon. Decorate with nuts and orange slices, and serve. If you’re not icing the cake, serve with vanilla ice cream. SERVES 8–10 ORANGE SAUCE
For decorating (optional) ¼C icing sugar 4T orange juice walnuts (or nuts of your choice) orange slices
In a separate bowl, sift flour with bicarbonate of soda, baking powder and salt. Add flour mixture to the cake mixture, alternating with buttermilk, a little at a time.
METHOD Preheat the oven to 160°C. Oil a springform cake tin and line the base with baking paper.
Fold the orange rind and walnuts into the batter.
Beat the butter and sugar together in a bowl until smooth.
Spoon into the cake tin, level the surface and bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Gradually add the eggs and continue to beat until creamy.
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This golden citrus sauce is versatile, easy to make and freezes well for future treats. It’s good served hot or cold as a drizzle over ice cream, cakes or desserts of many kinds. INGREDIENTS juice of 4 oranges juice of 2 lemons 1C honey METHOD Heat all ingredients together in a saucepan. Boil until sauce thickens. MAKES 500ML
MOROCCAN ALMOND BISCUITS At the entrance of the Jemaa el-Fna, the biggest market square in Marrakesh, there are stalls laden with spices, fruit and nuts. The abundance of almonds I encountered there inspired these simple biscuits. A mixture of egg white, sugar and ground almonds make them the perfect gluten-free treat. INGREDIENTS butter, for greasing (or nonstick spray) 4 egg whites 185g castor sugar 1t salt 185g ground almonds METHOD Preheat the oven to 190°C. Butter 2 baking sheets very well. Beat the egg whites until stiff peaks form. Add the sugar and salt, and beat until the mixture becomes thick and creamy. Fold in the ground almonds. Drop heaped teaspoons of the mixture onto the baking sheets, leaving enough space for them to spread while baking. Bake for 15 minutes until lightly browned. Transfer to a cooling rack. Store in an airtight container for up to two weeks. MAKES 15
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Image by Marlene van der Westhuizen
• All competitions featured in this issue will run until 31 May 2020. • Winners will be selected at random and will be contacted by 5 June 2020. • Gourmet Guide magazine reserves the right to publish names of the winners. • Competitions are open to SA residents only. • Prizes are not transferable or exchangeable and cannot be redeemed for cash. • Employees and contractors to Jenny Handley Performance Management cc, and their immediate family members, are not eligible to enter. • Jenny Handley Performance Management cc cannot be held responsible for any errors, omissions and/or technical failures throughout this promotion.