At CFK, we started with a dream: reducing our impact on the environment and creating sustainable products that are not only good for your skin, but kind to nature.
Honouring an age-old tradition of making soap and candles using tallow and high-quality ingredients, we infuse modern style, scent and feel.
All fat used to produce our candles and soaps is exclusively supplied by Chalmar Beef, to ensure sustainability and supporting the whole-animal approach.
Handcrafted in small batches, our soap delivers a spa-like indulgence with every use. In a stylish glass jar with bamboo lid, our candles will add lush fragrances and be the final touch to a stylish space.
It is important to us that our soaps and candles are sustainable, SLS-free, use recycled packaging, and are Mica- and palm-olive free.
+27(0)11 964 1880
cfk@cfkitchen.co.za sales@chalmarbeef.co.za
Section 10, Tweefontein 19 IR (R25), Bapsfontein, 1510 www.cfkitchen.co.za
Editor's letter
From Christmas feasts to Valentine’s delights & everything in between
Dear home cooks,
As the sun shines brightly and the year draws to a close, we’re thrilled to bring you our summer issue of Essential Flavours. In this festive edition, we’re embracing the joys of good food, great company and the moments that make this season so special.
The mag is packed with flavours for every occasion; from Christmas feasts with creative gammon glazes to ideas for Dry January mocktails for a healthy start to the year. And as Valentine’s Day approaches, we’ve curated delicious recipes and drink pairings to make the day extra special.
We’re excited to introduce a brand-new section dedicated to the furry members of our families – our beloved pets! As many of us move away from traditional family structures, pets have become our companions, confidants and even our children in some cases. With this in mind, we’ve delved into the world of pet food, offering tips and ideas for feeding your four-legged friends a healthy and delicious diet.
As always, we’re grateful to the talented chefs who’ve contributed their recipes to this issue. Their creativity and passion bring a special touch to our pages, and we couldn’t be more thankful for their contributions.
May your summer be filled with laughter, love and delectable moments!
With delicious wishes,
Milou Staub
Editor-in-Chief editor@essentialflavours.co.za
@essentialflavours
Contents Summer 2024
Behind the apron
Homemade pantry essentials
Plant-based powerhouses
Veggie garden
Facts – White mushrooms
Jam drama
Calcium-rich foods
Vitality’s HealthyFood
That braai guy
La Parada Restaurants
SA olive industry
Noodles
Aromatics/Global flavours
Facts – Chinese 5-spice
Pet nutrition
It’s time for chai
Road trip snacks
Facts – Rose petals
A chocolate
Rosé all
ESSENTIAL BREAKFASTS
Breakfast shakshuka
Cream Cheese stuffed garlic
bagels
Protein flapjack stack
Toast with sardines, avo & atchar
English muffins
Hartenbos caramel bread
Soufflé omelette
Cherry & strawberry jam
ESSENTIAL APPETIZERS & SIDES
Smoky steak tacos with chipotle esquites salad
Mexican chakalaka
Garlic mussels in wine
Macerated strawberries & burrata salad
Beetroot & cherry salad
Baby roast potatoes with garlic mayonnaise
Mini beef curry bunny chow
Hake tacos
Lamb curry samoosa & tzatziki
Cream cheese stuffed air
fryer mushrooms
Umngqusho
Middle-eastern hummus
board with pita bread
Bacon & avocado salad
Curried Maotwana
ESSENTIAL MAINS
Parmesan chicken schnitzel
with smashed potatoes
Korean marinated skirt steak
Beef burger with crispy fried
onion rings
Pulled pork tacos with salsa & charred corn
Chicken & feta pasta salad
Cioppino
Beer-battered fried fish
Grilled
chicken &
Tomahawk steak & smashed
salad
Sticky pork spare ribs with coleslaw
Rooibos tea chicken
Macaroni & wors bake
Chicken breast coated with couscous
Avocado & sweet potato, brown rice buddha bowl
Sticky beef & mushroom stir fry
Lemon & chilli oil prawns
Mushroom, carrot & quinoa fish balls
Tomato & chorizo risotto
Summer salad with pan-fried pork
FEASTS
Crunchy pork belly with apple, coconut & ginger
salad
Braised duck
Rooibos brined chicken
Spicy lamb koftas
Pumpkin fritters in caramel
Pork fillet with apple & pecorino stuffing
Apple, cherry & bacon stuffed pork roll
Classic roast turkey crown with oranges & herbs
DESSERTS
Peppermint pudding ice cream sandwiches
Classic French madeleines
Passion fruit tart
Coconut panna cotta with grilled pineapple & toasted coconut
Blueberry cheesecake ice cream
Peach ice cream
Red wine pistachio poached
pears
Key lime loaf
Mango Sorbet
Peppermint crisp ice cream
LOVE BITES
Amarula mousse
Spicy harissa chicken with mint
yoghurt
Biltong, plum & mint salsa blinis
Bobotie samosas
Panzanella
Raspberry chocolate muffins
Strawberry brioche donuts
ESSENTIAL DRINKS
Sex on the beach
Strawberry daiquiri
Margarita
Contributors
@essentialflavours
PUBLISHER/EDITOR: Elroy van Heerden-Mays
EDITOR: Milou Staub
SUB-EDITOR: Tarryn-Leigh Solomons
CONTENT MANAGER: Wadoeda Adams
CONTENT ASSISTANT: Ketsia Makola
CONTRIBUTORS
DESIGN & LAYOUT
Shaun van Heerden-Mays
Anja Bramley / Tia Arendse
MEDIA PARTNERSHIPS: Maurisha Niewenhuys
PROJECT MANAGERS: Wendy Navarra / Taryn Scott
DIGITAL AND SOCIAL MEDIA
Kyla van Heerden / Juhi Rampersad
WEBSITE DESIGNER: Justin McGregor
CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays
SUBSCRIPTIONS: Shihaam Gyer
RETAIL DISTRIBUTION: On The Dot
AIRPORT DISTRIBUTION: Media Support
PICTURE CREDIT: 123rf.com
Van Heerden Mays Publications CC t/a Media Xpose Company Reg No: 2010/128859/23
Disclaimer: The views expressed in this publication are not necessarily those of the publisher or its agents. While every effort has been made to ensure the accuracy of the information published, the publisher does not accept responsibility for any error or omission contained herein. Consequently, no person connected with the publication of this journal will be liable for any loss or damage sustained by any reader as a result of action following statements or opinions expressed herein. The publisher will give consideration to all material submitted, but does not take responsibility for damage or its safe return.
Behind the apron
In the world of gastronomy, each dish tells a story and behind every recipe is a passionate chef! In this edition of “Behind the Apron” we are excited to feature Zandeleen, a talented chef whose recipes have brightened the pages of Essential Flavours. Known for her creative dishes and love for food, Zandeleen shares her journey and inspirations. Join us as we learn about the story behind her amazing recipes and the passion that drives her cooking.
Visit my website
1.
Can you tell us the story behind your website’s name & Instagram handle, @zandilions? How did you come up with it and what does it represent for you? ‘Zandilions’ started as a nickname I got during varsity, and it stuck as the perfect brand name. The combination of my name, Zandeleen, and ‘lions’ represents strength, resilience and creativity. What I love about it is that it feels like anything can be added after ‘Zandilions’— whether it’s Zandilions Recipes, Zandilions Media, or even Zandilions Premixes; it gives me room to expand the brand as I grow. It captures my bold personality and allows for versatility in my work.
2.
What role does social media play in your career and how do you use it to connect with your audience?
Social media is central to my brand. It’s a place where I can share recipes, showcase my food photography and connect with my audience on a personal level. Instagram, in particular, has allowed me to build a community and collaborate with brands, especially smaller businesses, helping them showcase their amazing products through my content. With TikTok being a bit more laid back, I get to share a more personal side to my brand, allowing followers to see behind the scenes and feel even more connected to what I do. Seeing people interact with my posts, recreate recipes and ask questions makes it all worth it; it’s about sharing the joy of food and making it accessible to everyone.
3.
What’s the most surprising ingredient you’ve ever used in a recipe and how did it change the dish?
Cayenne pepper in sweet bakes has been the most surprising. I’ve incorporated it into cheesecakes and cakes and it adds an unexpected depth. The heat balances out the sweetness and gives the dish a unique twist. I love the versatility of spices, especially when they can surprise you in sweet dishes.
4.
Are there any culinary trends or ingredients you’re excited about right now? How do you incorporate them into your cooking?
I’m really excited about edible flowers and how they bring both beauty and flavour to dishes. I recently made a ravioli with freeze-dried flowers pressed into the pasta dough. They looked stunning. It’s a trend I’m experimenting more with; using freeze dried flowers to elevate the visual aspects of a dish.
5.
Can you share a behind-the-scenes look at a typical day in your kitchen? What’s something people might not expect?
Since I still work full-time, most of my kitchen creativity happens after work. There’s a lot of planning and recipe testing involved, but sometimes I’ll share a random idea with my partner and jump straight into testing it. More often than not, the idea works out perfectly, but there are definitely moments of trial and error. Sometimes a shot doesn’t come out right and I have to go back to the drawing board and try again the next day. It’s a mix of spontaneous creativity and meticulous planning.
6.
What’s a common misconception people have about being a chef or working in the culinary industry?
A common misconception is that it’s glamorous all the time. In reality, there’s a lot of hard work and long hours behind the scenes. It’s not just about cooking; it’s about managing time, sourcing ingredients, and sometimes working under pressure. And honestly, not every meal is something fancy; sometimes it’s just plain cooked pasta because life gets busy. It’s a craft that requires passion, patience and persistence, but it’s incredibly rewarding when you see how your food/work impacts people.
7.
Who is the most famous person you’ve cooked for and what did you serve them?
One of the highlights of my career was cooking for Reuben Riffle during my very first competition. I prepared a “comfort forward” dish: cranberry and orange chicken, served with an orange salad and baked vegetables in a creamy bacon sauce. It was a memorable experience that helped shape my confidence as a chef and knowing that someone as renowned as Reuben tasted my food was a huge moment for me.
8.
Is there a food or ingredient you absolutely can’t tolerate? How do you navigate situations where it might be included in a recipe or dish?
I’m not a fan of tripe. While I respect how important it is in various cultures, the texture just doesn’t sit well with me, probably because it’s not something I grew up with. If I need to cook for someone who enjoys it, I will focus on balancing flavours and textures around it, so they still get an enjoyable dish without me having to sample that particular ingredient. It’s all about making sure everyone enjoys their meal while staying true to my own preferences.
9.
Let’s fast forward to the future. What’s your dream bio and how would you like to be remembered in the culinary world?
In the future, I’d love to be known as someone who made cooking approachable and exciting, especially for home cooks. I want to be remembered for my creative fusion of flavours, my passion for teaching others and my ability to make food both an art form and a source of comfort. Ultimately, I hope to inspire more people to get comfortable in the kitchen, experiment with spices and enjoy the process of creating something delicious.
How to makeessential pantry items
from scratch
HOMEMADE PEANUT BUTTER
INGREDIENTS
• 2 cups roasted peanuts (unsalted)
• ½ teaspoon salt (optional)
• 1-2 tablespoons honey or maple syrup (optional)
• 1-2 tablespoons peanut oil or another neutral oil (optional, for smoother texture)
METHOD
1. Place peanuts in a food processor. Process for 1-2 minutes until the mixture starts to turn into a paste. Scrape down the sides as needed.
2. If desired, add salt and honey or maple syrup for flavour. Continue processing until smooth. For creamier peanut butter, add oil a
tablespoon at a time until you reach your desired consistency.
3. Transfer to a jar and store in the refrigerator for up to 3 months.
TOP TIPS:
Adjust consistency: if you prefer smooth peanut butter, blend it for a longer time. For chunky peanut butter, pulse a portion of the peanuts separately and fold them into the smooth butter for added texture.
CREATIVE USES: Peanut butter & banana sushi: spread peanut butter on a whole wheat tortilla, place a banana in the center, and roll it up tightly. Slice into bite-sized pieces for a fun and nutritious snack or quick breakfast.
HOMEMADE MAYONNAISE
INGREDIENTS
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice or white vinegar
• 1 cup neutral oil (such as sunflower or canola)
• salt to taste
• ¼ teaspoon ground black pepper (optional)
METHOD
1. In a food processor or blender, combine the egg, mustard and lemon juice or vinegar.
2. With the machine running, slowly drizzle in the oil. Continue blending until the mixture thickens and emulsifies into a smooth, creamy mayonnaise.
3. Taste and add salt and pepper as desired.
4. Transfer to a clean jar and refrigerate. Use within 1 week.
TOP TIPS: temperature matters, ensure all your ingredients are at room temperature before starting. This helps the mayonnaise emulsify properly and prevents it from separating.
