Volume 13 l Issue 2 - Preview

Editor's letter

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Dear Readers,

It's an exciting new chapter for Essential Flavours, and I couldn’t be happier to write my first editor's letter to you. My name is Milou, and I’m thrilled to be stepping into the role of editor for this fantastic food and beverage magazine. Each new day is a chance to shake things up, and I plan to bring a fresh perspective to this beloved publication.

As someone who is passionate about food, beverages, and all things lifestyle, it’s a privilege to join the team. Essential Flavours is more than just a recipe collection, it’s a gateway to the world of cuisine, offering diverse insights and catering to a wide range of dietary needs. We aim to transport you across continents without ever leaving your kitchen.

Taking over from an award-winning editor and publisher is no small feat. The role comes with big shoes to fill, but I’m excited for the challenge. The handover on 1st February 2024 was a milestone for me and the magazine. The creative energy and passion in this industry are palpable, and I hope to capture that in every issue, starting with our June edition.

But we can’t do it alone. We need you, our loyal readers, to help us grow and thrive. We know that print has a unique longevity, and we're committed to delivering high-quality content that informs, educates, and inspires. As you browse through this issue, I'd like to take a moment to acknowledge our advertisers

We believe that what we do matters to you, and we're committed to making sure it counts. Thank you for welcoming me into this role and for your continued support of Essential Flavours. I can't wait to see what we create together.

Happy reading, and here's to a delicious journey ahead!

Milou Staub

editor@essentialflavours.co.za

Contents Winter 2024

Fun facts

Chefs Talk: Gregory

Czarnecki & Asher

Abramowitz from Heirloom at Cape Grace

Wine history – Nuy Winery

Essential hacks

Gluten-free beers

Facts – ginger

Best way to cook fish locally caught

What’s in season – winter

produce guide

Food & wine Guru – Matt

Manning

Interested in trying veganism?

Pasta & eggs –

combo

Potato au gratin

Faux tuna appetizer

Creamy Tuscan chicken orzo

Overstuffed portobellos with cashew cream

One-pan piri-piri chickpeas

Roasted cauliflower tacos with corn tortillas

Avo pastry tart

Baked eggs in creamy leeks & mushrooms

Cheese, corn & spinach

muffins

Breakfast smash burger

tacos

Pancakes filled with a lemon

curd whipped cream

Pumkin fritters

Strawberries & cream

smoothie

chocolate smoothie

Oxtail

BBQ sticky chicken

Mince pilau

Mongolian chicken

Red Thai gochujang salmon

curry

Speedy mushroom stroganoff

Seafood cottage pie

Mushroom risotto

Whole Asian fish

Vegan paneer makhani with basmati rice

baked

Quick & easy crispy spiced pork fillet over rice

Pork fillet with leaf potatoes & muscadel cream sauce

Pork & fennel meatballs with tomato sauce

Pork neck steaks with lemon & sage pasta

Hearty butter chicken curry

Pork stew with tomato gravy

Lamb knuckles

Orange chicken

Creamy samp with mushroom puree, sautèed wild mushrooms & parmesan

Comforting butterbean rotis

Mild lamb curry & naan bread

Instant pot biryani

Chicken & vegetable soup

Beef bone & bean soup

Roasted tomato soup with guacamole toast

Spicy ramen with chicken

Broccoli & cheddar soup with camembert & caramelised onion soldiers

Lasagna soup

No fuss four bean soup

Hokkaido –

GLOBAL FLAVOURS

F – Smokey korma beef bourguignon

L – Hummus Beiruti

A – Chocotorta

V – Amarula cream Vietnamese egg coffee

O – Roasted lamb Omani shuwa

U – Chivito sandwich

R – Chicken borscht

S – Swedish meatballs in saucy chakalaka

ESSENTIAL DESSERTS, CAKES & TREATS

Cinnamon rolls

Peppermint crisp pudding pots

Hazelnut chocolate cake

Vegan sticky toffee pudding

Cadburry flake biscuits

Egg-free chocolate cake

Amarula malva pudding

cheesecake

Churros bites

Lemon & chamomile panna cotta with sticky almond sauce

ESSENTIAL DRINKS

Passionfruit & coconut margarita

Hot chocolate

Cherry lime gin fizz

Bombay crush

Citrus & apple tea

Lemon meringue white hot

Contributors

PUBLISHER/EDITOR: Elroy van Heerden-Mays

EDITOR: Milou Staub

SUB-EDITOR: Jacky Dryer

CONTENT MANAGER: Wadoeda Adams

CONTENT ASSISTANT: Ketsia Makola

CONTRIBUTORS

DESIGN & LAYOUT

Shaun van Heerden-Mays Anja Bramley

MEDIA PARTNERSHIPS: Maurisha Niewenhuys

PROJECT MANAGERS: Wendy Navarra / Taryn Scott

DIGITAL AND SOCIAL MEDIA

Kyla van Heerden / Tia Arendse

WEBSITE DESIGNER: Justin McGregor

CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays

SUBSCRIPTIONS: Shihaam Gyer

RETAIL DISTRIBUTION:

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.

FUN FACTS 11

1

How to cook bacon like a restaurant

2 CONCERNED ABOUT GARLIC BREATH ON A DATE?

Cook bacon in the oven instead of a frying pan to get restaurant-style crispiness.

3

Liquid culinary gold

Opt for a glass of water with lemon - its acidic properties combat bad breath.

4

food 5

Ice cream is a cross between Chinese

and Italian

Ice cream traces its roots to Marco Polo’s travels to China in the 13th century. He brought back a recipe to the Italians known as “milk ice,” later replacing the milk with cream, and ice cream was born.

Don’t throw leftover brine down the drain, use it to pickle other vegetables like onions, beetroot and cucumber, or to make a salad dressing.

Vegetable peelers

Can also be used to make chocolate shavings, thin slices of butter or cheese.

6

Spaghetti spoon

The hole on the inside of your pasta ladle is supposed to measure a single serving of spaghetti!

8Foods you didn't know you could freeze

Eggs - Tortillas - Butter - CheeseAvocados - Hummus - Fresh herbs.

9

7 What is the world’s most loved food?

Pizza! Ranked as the number one food in the world, pizza comes in endless variations in many different countries.

Too much nutmeg can get you high

Nutmeg is more than a spice that goes into sweetening your baking treats or spicing up meats and sauces. If consumed in high quantities it is an extremely dangerous hallucinogen.

10 The Wine Drops™ bring relief by reducing the preservatives (sulphites) in all wines. thewinedrops.co.za

11

Easy peasy lemon squeezy

Get more juice out of lemons by microwaving them for 20 seconds. The heat will make squeezing the juice out of the lemons easier.

LIME CHEESECAKE

INGREDIENTS

For the crust

• 220g crushed digestive biscuit crumbs

• 3 tablespoons granulated sugar

• 115g salted butter, melted

For the filling

• 230g granulated sugar

• 1 tablespoon of cornstarch

• 3 x tubs of President Thick and Smooth medium fat cream cheese (230g each)

• 4 large eggs

• 160g sour cream

• 80ml cream

• 120ml fresh lime juice

• 1½ teaspoons vanilla extract

METHOD

For the crust

1. Preheat the oven to 175°C. Line the outside of 22cm pan with a sheet of heavy-duty aluminium foil.

2. Add crushed biscuits and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened.

3. Pour into the prepared pan and press evenly into the bottom and up the sides, coming to about 3cm from the top. Bake in the preheated oven for ten minutes, then remove and cool.

4. Reduce the oven temperature to 160°C . Have a large roasting pan ready and boil about 3 litres of water.

For the cheesecake filling

1. In a small mixing bowl whisk together granulated sugar and cornstarch until well combined. Add cream cheese to a large mixing bowl, pour sugar mixture over the top and, using

an electric hand mixer, blend cream cheese and sugar until smooth.

2. Mix in the eggs one at a time. Scrape down the sides and bottom of the bowl. Add sour cream and cream and mix until combined.

3. Mix in the lime juice and vanilla. Tap the bowl forcefully against the countertop about 30 times to release any large air bubbles.

4. Pour over the cooled biscuit crust. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water around the cheesecake pan to reach halfway up the side.

5. Bake in preheated oven until the cheesecake is nearly set but still jiggly in the centre, about 1 hour. Remove from oven and cool on a wire rack for 1 hour. Cover and chill in

the refrigerator 8 hours or overnight.

6. Serve.

PRODUCT RECOMMENDATION

President Thick and Smooth medium fat cream cheese

Available at all major retail outlets

PRESIDENT

DEEP-FRIED FETA

INGREDIENTS

• 360g President feta

• 2 cups cake flour

• 1 litre ice water

• oil for frying

METHOD

1. Cut feta into blocks, soak in ice water for +-15 mins, remove from water and dab it dry with a clean dish cloth.

2. Put feta in the flour and coat well, remove from flour, shake off any excess and deep fry in hot oil for +-2 mins.

3. Do not overcook.

4. Serve with a sweet chilli sauce as a starter. Use in salads for texture.

5. Serve in a snack basket or great to just nibble on.

PRESIDENT

SILKY CREAM CHEESE DESSERT TOPPING

INGREDIENTS

• 1 cup President Thick and Smooth cream cheese

• 4 tablespoons icing sugar

• 1 tablespoon vanilla essence

METHOD

1. Mix all ingredients until you get a smooth and silky consistency (do not overmix).

2. Transfer the mixture to a piping bag with the nozzle of your choice.

3. Pipe on top of shortbread biscuits, desserts, or strawberry sushi.

4. Top with berries, cherries, coulis or chocolate sauce.

CAPE GRACE REOPENS with a new look and a new restaurant

CAPE GRACE, CAPE TOWN’S ICONIC HOTEL NOW MANAGED BY FAIRMONT, HAS REOPENED WITH A COMPLETE RENOVATION, INTRODUCING A NEW SIGNATURE RESTAURANT, HEIRLOOM. ESSENTIAL FLAVOURS SPOKE WITH HEIRLOOM’S MAIN CHEF, ASHER ABRAMOVITZ, AND COLLABORATING CHEF, GREGORY CZARNECKI, TO EXPLORE THEIR CULINARY JOURNEY AND THE UNIQUE APPROACH AT THE RESTAURANT.

GREGORY CZARNECKI

ASHER ABRAMOWITZ

Heirloom’s all-day appeal

Heirloom has a unique duality. During the day, it serves as a casual spot for breakfast and lunch, with an enticing à la carte menu. As evening falls, it transforms into an elegant fine dining venue, offering four- and seven-course tasting menus that showcase the best of the Western Cape’s seasonal produce. The restaurant’s commitment to plant-based dining adds another layer of inclusivity, ensuring there’s something for everyone.

Chef Asher Abramowitz’s journey to the kitchen

Chef Asher started out in computer science but soon realised it wasn’t his path. After working as a waiter, he was drawn to the kitchen, inspired by his father, who loved cooking. He told his dad about his culinary aspirations, and with his support, he attended culinary school and later landed an apprenticeship at the Mount Nelson Hotel. From there, his passion for cooking grew, leading him to his current role at Heirloom.

Chef Gregory Czarnecki’s minimalist philosophy

Chef Greg’s approach at Heirloom is centred on simplicity. He quotes Antoine de Saint-Exupéry, “Perfection is achieved not when there is nothing more to add, but when there is nothing left to take away.” This philosophy guides the restaurant’s focus on pure flavours and avoiding unnecessary complexity. The techniques usedbraising, roasting, sous vide, and poaching, are aimed at highlighting the essence of each ingredient.

Heirloom’s minimalist fine dining

Chef Asher adds that this minimalist approach is rare in the fine dining world, where dishes with numerous components are common. At Heirloom, simplicity is key, with dishes often containing just two or three elements, requiring precision

and accuracy. This simplicity requires flawless execution, as even minor errors can disrupt the balance. It’s a unique style that embraces the challenge of minimalism in a fine dining setting.

Future plans and culinary dreams

When asked about future plans and culinary dreams, Chef Asher expressed his desire to make a tangible impact by implementing an in-house traineeship programme to mentor young chefs. Although interested in collaborations and special events, the focus is on ensuring the restaurant’s smooth operation during its reopening phase.

The hotel restaurant challenge

Chef Greg noted that working in a hotel restaurant presents unique challenges. Unlike stand-alone restaurants, hotel-based ones must cater to both hotel guests and outside visitors, requiring a balance between traditional and international flavours. Additionally, the waterfront location, with views of the marina and Table Mountain, necessitates an elegant dining experience that aligns with the setting.

A collaborative environment

The Heirloom menu offering is inspired by Chef Gregory, who brings his expertise to the team, focusing on a plant-based menu as one of their projects. The team uses local and seasonal ingredients and they aim to create a menu that appeals to various dietary preferences while maintaining creativity and quality.

Fine dining and teamwork

Chef Greg’s love for fine dining stems from the precision and teamwork involved. He enjoys the discipline and respect for ingredients inherent in this style of cooking. For him, the satisfaction comes from watching everything come together during service, much like a perfectly tuned orchestra.

Building trust and collaboration

Chef Asher found that working with Chef Greg was surprisingly enjoyable due to his down-toearth nature and detail-orientated approach. Despite their short time together, they’ve built a strong foundation of trust, which is crucial during the restaurant’s reopening phase. Their collaboration is seamless, and they share a common goal: to make Heirloom a destination, not just for hotel guests but for anyone seeking a unique dining experience.

A new culinary landmark

With its innovative cuisine, stunning views, and a commitment to honouring the hotel’s heritage, Heirloom is poised to become a culinary landmark in Cape Town. Whether you’re a local foodie or a visitor exploring the city, Heirloom offers an experience that seamlessly blends tradition with contemporary creativity. If you’re in Cape Town or planning a visit, Heirloom at Cape Grace is a must-visit destination for anyone seeking a unique and memorable dining experience.