Essential Flavours - Volume 3 I Issue 1

CAPE POINT VINEYARDS

CAPE POINT VINEYARDS WHERE FOOD, WINE AND NATURE UNITE

THE ULTIMATE KITCHEN DESIGN GUIDE

HOW

Editor's letter

@essentialflavours

Celebrating the essence of food and wine

Welcome to this edition of Essential Flavours! As we embark on another culinary journey through the pages of our magazine, we invite you to indulge your senses and immerse yourself in the vibrant world of food and wine.

At Essential Flavours , we believe that food is more than just sustenance; it's a cultural phenomenon that connects us all. From the captivating fragrances that fill the air to the elegant swirl of a fine wine in a crystal glass; each dish and sip unfolds a narrative woven with tradition, innovation, and passion.

In this edition, we delve into the essence of gastronomy by delving into the diverse flavours and aromas that define various cuisines across cultures. We bring you a curated selection of recipes and articles that will inspire and delight you.

Of course, no celebration of food would be complete without a nod to wine – the perfect complement to any meal.

Whether you're a seasoned foodie or just beginning to explore the culinary world, there's something for everyone in Essential Flavours . So, pour yourself a glass of your favourite wine, settle into a cozy chair, and prepare to be transported to a world of tantalizing tastes and aromas.

As always, we welcome your feedback and suggestions. After all, Essential Flavours is as much your magazine as it is ours. So don't be shy – drop us a line and let us know what you think.

Bon appétit!

Elroy van Heerden-Mays

editor@essentialflavours.co.za

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Contents Autumn 2024

ESSENTIAL

Citrus salad with burrata & dukkah

Quick butter bean mash with dill salsa

Beet, feta & grapefruit salad

Beetroot & butternut sorghum salad

White bean & green bean salad

Lemony cacio e pepe risotto

Miso butter yellowtail with bok choy

Creamy

Peri-Peri

Pork T-Bone steak with

Pork chops with strawberry salsa

Weeknight tuscan chicken

Sausage pasta

Oven roasted crispy chicken

Chicken Alfredo

Avocado salad bowl

Pork, pineapple & pepper kebabs

Beef Stroganoff

Traditional pork shoulder pie

Steak gatsby

Lamb tacos

Crispy fish tacos Udon

Mini berry & brioche bakes

Strawberry brioche donuts

Rasberry rolls with cream cheese

icing

Mocha Amarula baked oats

Bread pudding

Shortbread matchsticks with lime zest

Mini Easter egg cheesecake

Easter egg brownies

Biscoff blueberry icepops

Biscoff brownies

Hot cross buns

Banana bread

Contributors

Credits

@essentialflavours

PUBLISHER/EDITOR: Elroy van Heerden-Mays

ASSISTANT EDITOR: Milou Staub

SUB-EDITOR: Tessa O'Hara

CONTENT MANAGER: Wadoeda Adams

CONTENT ASSISTANT: Ketsia Makola

CONTRIBUTORS

David Kinyanjui

Bibby's Kitchen

Marcus Modimokwane

Snenhlanhla Mbambo

Lazy Makoti

SA Pork

Nwabisa Lisa

Chef Pam (The Chefwife)

Abalobi's Fish With A Story Hloniphile SigwazaCaroline

Godi-Mhlanga

Johané Neilson

Grace the Cooklist

Chef Bianca

Cooking with Chanel

DESIGN & LAYOUT

Shaun van Heerden-Mays

Anja Bramley

MEDIA PARTNERSHIPS: Maurisha Niewenhuys

PROJECT MANAGER: Wendy Navarra

ADVERTISING SALES:

Hester Kleynhans / Rene van Heerden

DIGITAL AND SOCIAL MEDIA

Kyla van Heerden / Tia Arendse

SUBSCRIPTIONS: Shihaam Gyer

CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays

WEBSITE DESIGNER: Justin McGregor

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

6 Carlton Crescent, Parklands, 7441

Tel: 021 424 3625 | Fax: 086 270 9693 info@mediaxpose.co.za l www.mediaxpose.co.za

EDITORIAL ENQUIRIES: editor@essentialflavours.co.za

ADVERTISING ENQUIRIES: shireen@mediaxpose.co.za

TEL: 021 424 3625 l www.essentialflavours.co.za

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.

THE FOODIE IN YOU

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Creating a tasty broth with vegetable scraps

Simmer vegetable scraps and raw bones to enhance flavour, adding a dash of salt and pepper, for around 30 minutes. Allow it to cool, then portion it into freezer bags and freeze. This can be conveniently used whenever required.

3 Deglaze each pan

When cooking meat and vegetables in a hot pan, small bits tend to adhere to the bottom. In classical French cooking, these are referred to as fond, serving as the basis for a superb pan sauce. Simply deglazing the pan with wine, broth, juice, brandy, or plain water is a straightforward method to incorporate those delightful flavour nuances into your final dish.

2 EXPERIENCING OVERLY SALTY FOOD?

Incorporating acidity can mitigate the saltiness. Adding a touch of wine, vinegar, or lemon juice during the cooking process is among the most effective methods to balance and recover the flavour of salty dishes.

Debunking the myth of cooking with alcohol

Alcohol doesn’t completely evaporate during cooking, debunking a common culinary myth. Although heat diminishes its potency, it doesn’t vanish instantly. To eliminate alcohol entirely, requires up to three hours of cooking. This is crucial to consider when preparing dishes for individuals who are minors or abstain from alcohol consumption.

4

6

Why leftovers taste better

Allowing food to cool and rest in the refrigerator provides an opportunity for the ingredients to harmonise and blend, resulting in a more flavourful and rich taste the following day. It might be worthwhile to prepare and cook food a day in advance for an enhanced dining experience.

7

Why do veggies in restaurant salads appear more vibrant than those in stores?

Enhancing the colour of vegetables is achieved through blanching, a brief boiling process that intensifies their colour without fully cooking them. The result is a tender, crisp and flavourful texture every time.

10

Fancy ice cubes for your alcoholic drinks

8

Wine legs

The ‘legs’ you see on the side of a wine glass are caused by the alcohol evaporating and creating droplets on the glass. Contrary to popular belief, they do not necessarily indicate the quality of the wine.

9

To avoid diluting your beverages with ice, consider freezing fruit chunks and fresh herbs with fruit juice in ice cube trays. This not only prevents watering down your drink but also adds an extra burst of flavour, creating a visually appealing and refreshing experience.

An onion can be used to clean the grill

For a natural way to clean and season your grill, rub a cut onion on the grates.

DID YOU KNOW?

Hot water will turn into ice faster than cold water.

GASTRONOMIC NIRVANA: YOUR ESCAPE FROM THE ORDINARY!

CHEF BRADLEY FROM CAPE POINT VINEYARDS AND OUR OWN ASSISTANT EDITOR, MILOU STAUB, GO HEAD TO HEAD ANSWERING PROBING QUESTIONS…

Describe to our readers a typical busy service hour?

Chef Bradley: On a typical day in our busiest hour, my team are calm and collected due to the training they have received. I am typically on the pass and bouncing between sections to assist my team when needed.

I am lucky enough to not have to assist my team too often as they have great talent. I am confident in my team, but I like to be available to them should they need assistance. Things can get chaotic at times, but we handle the pressure with ease.

Milou: If I was a kitchen professional, I think I would be the opposite of Gordon Ramsay and keep my cool.

How do you feel about working un-social hours?

Chef Bradley: It’s the norm at this stage after all these years. I do not classify typical “unsocial” hours to be unsocial. These are often the best times to work as a lot of team building occurs during these hours.

Milou: I have no idea how you guys in this industry do it! Saying goodbye to your nights and weekends must be tragic. Such troopers!

What’s your number 1 food pet peeve?

Chef Bradley: Hot food being served cold.

Milou: When wings or ribs are 80% bone, it’s devastating.

If you could dine with one or two famous people in the culinary world, who would you choose?

Chef Bradley: Heston Blumenthal – he is a great inspiration of mine. I am always intrigued by his creations. I am interested in his journey of exploring the science of taste and smell, and its effect on our emotions, senses and memory.

Milou: I enjoyed the movie “Burnt” about the chef Adam Jones played by Bradley Cooper. I found his story about picking himself up from rock bottom extremely inspiring. And of course, please throw in a one-onone with Bradley Cooper!

Which is your go-to dish you can’t get enough of making?

Chef Bradley: Biltong spiced ribeye, with roasted bone marrow; always a winner.

Milou: Crispy pork chops with mash potato and a fried egg on top! Don’t judge, this is a combo made in heaven, particularly when that egg has a perfect runny yolk.

If you could eat only one cuisine in your life, which would it be?

Chef Bradley: Italian – it reminds me a lot of cooking at home with family. Typical Italian cuisine is

often simplistic and made to be enjoyed by the whole family.

Milou: French cuisine! I mean, give me all the butter, cream and wine please!

Going down memory lane, what dish was your childhood favourite?

Chef Bradley: Rooster brood!

Milou: When I close my eyes and let my tastebuds’ memory take control, what comes to mind is my mama’s spaghetti bolognaise covered in grated gouda cheese.

What food should everyone try at least once in their lives?

Chef Bradley: Potjie!

Milou: Mauritian chilli cakes. Google it people!

Name the two kitchen tools you can’t do without?

Chef Bradley: A good quality chef’s knife, and a high-quality set of chopping boards.

Milou: I’m a neat freak, so I must wash everything as soon as I’m done using it. Definitely dishwashing soap and a sponge!

Chips or popcorn?

Chef Bradley: Chips

Milou: I’m a popcorn gal all the way.

Unforgettable memories: YOUR CULINARY JOURNEY AT CAPE POINT VINEYARDS

By Milou Staub

NESTLED AGAINST THE SLOPES OF CHAPMAN’S PEAK IN NOORDHOEK ON THE CAPE PENINSULA, CAPE POINT VINEYARDS IS A TESTAMENT TO THE HARMONIOUS RELATIONSHIP BETWEEN NATURE’S SPLENDOUR AND THE ARTISTRY OF WINEMAKING.

This family-owned estate, uniquely positioned with its iconic backdrop, has become a beacon for wine enthusiasts and those seeking a luxurious escape. More than a winery, Cape Point Vineyards (CPV) is an immersive haven where food, wine, and nature seamlessly converge to create an unforgettable experience.

Terroir unveiled: the magic behind the wines

Beyond a conventional winery, CPV unfolds as a canvas where nature paints the backdrop for exceptional wines. Benefiting from cool sea breezes and ancient mountain soils, the terroir here is nothing short of magical.

The late growing season adds complexity to their signature Sauvignon Blanc, renowned for its distinct mineral tones and unparalleled quality. Visitors are invited on a journey through the estate, exploring vineyards and learning about the meticulous winemaking process that transforms grapes into liquid poetry.

Culinary

bliss: a symphony of flavours with a view

Taking the wine experience to new heights, CPV offers culinary delights

that celebrate local flavours and culinary expertise. Whether attending the Thursday afternoon market or enjoying laid-back fare at the Courtyard, opting for a gourmet picnic on the lawns, or experiencing a la carte dining at the main restaurant, each dish is a celebration.

Imagine a symphony of flavours as Sushi and Sauvignon Blanc come together during dedicated wine-tasting sessions, offering an artful exploration against the backdrop of sweeping views stretching from mountain ranges to the vastness of the Atlantic Ocean.

LET’S DIVE INTO MY LUNCH EXPERIENCE

As I stepped into the world of CPV, little did I know that I was about to embark on a gastronomic journey that would leave an indelible mark on my taste buds.

The starter…

The culinary adventure began with the exquisite Prawn and Salmon Gift Sushi. This delicate creation, a quartet of delectable bites, showcases the perfect marriage of prawn and salmon.

Each piece, adorned with creamy

avocado, a hint of caviar, and a drizzle of mayo, was a flavourful revelation. The contrasting textures and the fresh burst of flavours in every bite made it a gift indeed; a harmonious blend of seafood elegance and creamy richness that left me craving more.

My culinary adventure reached new heights with the Buttermilk Soft Shell Crab, a starter that defied my expectations. The deep-fried soft-shell crab, enveloped in a crispy embrace, revealed a perfect harmony of textures.

Each bite, accompanied by the spicy mayo, cucumber pico de gallo, and the delightful tomato soy jam, was a symphony of crunch and spice that ignited my palate and set the tone for the culinary wonders that awaited.

The main course…

The heart of the experience

unfolded with the Karoo Lamb main course, a true ode to South African

the minted pea puree introduced a refreshing note that danced on my tongue. The dish was elevated to perfection by the luscious lamb jus, weaving together a narrative of culinary mastery that spoke volumes about Chef Bradley Mathias’ dedication to creating an unforgettable dining experience.

The dessert…

Just when I thought the experience couldn’t get any better, the Textures of Chocolates dessert swept me away. The Blonde chocolaté

crémeux, dark chocolate millionaire shortbread, and the delicate chocolate “glass” unfolded a sweet symphony on my senses. It was not just a dessert; it was a masterpiece that celebrated the art of chocolatiers and left me with a lingering sweetness that perfectly concluded my extraordinary dining adventure.

The wine…

To enhance the dining experience, I paired each course with a glass of Cape Point Vineyards Isliedh, adding a sophisticated and complementary element to the culinary journey.

engaged in animated discussions, families with babies brought a heartwarming touch, and lovers found solace under towering trees. Tourists with sunkissed skin added an international flair, creating a harmonious soundtrack to the picturesque setting.

With each sip, the Sauvignon Blanc and Semillon blend unveiled a journey through elevated vineyards with clay-rich, granite soils, a personal celebration of craftsmanship, terroir, and cherished moments.

A destination for those seeking a taste of the extraordinary

As I savoured my meal, a kaleidoscope of activities unfolded around me. Professionals

CPV had become a destination for global wanderers seeking a taste of the extraordinary. Despite it being a weekday, the place was overflowing, yet there was an air of ease and contentment. The staff moved gracefully through the crowd, ensuring everyone felt welcomed, mastering the art of creating an inclusive space for a diverse range of patrons.

The atmosphere, a blend of joyous laughter, international accents, and whispered confessions, was a testament to the universal allure of this remarkable dining destination.

As the sun dipped lower on the horizon, I found myself not just enjoying a meal but being part of an enchanting narrative; a story of shared moments, culinary brilliance, and the timeless beauty of Cape Point Vineyards.

AN EASY WAY TO maintain healthy eating habits

MEAL PREPPING IS A FANTASTIC WAY TO SAVE TIME AND MAINTAIN A HEALTHY EATING ROUTINE THROUGHOUT THE WEEK. OPTIMAL MEALS FOR MEAL PREP ARE THOSE THAT ARE EASY TO PREPARE, MAINTAIN THEIR QUALITY WHEN STORED, AND OFFER A BALANCE OF NUTRIENTS. HERE ARE SOME MEAL IDEAS THAT ARE EXCELLENT FOR MEAL PREPPING.

Remember to store your meal preps in airtight containers to maintain freshness. These meal ideas offer a variety of flavours and nutrients, making them excellent choices for successful and enjoyable meal prepping.

BREAKFAST

Overnight oats

Combine oats with yogurt, milk, and fruits in a jar. Let it sit in the refrigerator overnight for a ready-toeat breakfast.

Egg muffins

Whisk eggs and pour into muffin cups. Add vegetables (spinach, bell peppers, mushrooms) and protein (ham, turkey). Bake until set for a convenient and protein-packed breakfast or snack.

MAIN MEALS

Grilled chicken with vegetables

Grilled chicken breast or thighs with a variety of colourful vegetables like bell peppers, zucchini, and cherry tomatoes. Season with herbs and spices for added flavour. Serve over quinoa or brown rice for a complete meal.

Pasta salad

Whole-grain pasta mixed with cherry tomatoes, olives, artichoke hearts, and grilled chicken. Toss with a light vinaigrette dressing.

Stir-fry with brown rice

Stir-fried vegetables (broccoli, snap peas, carrots) with your choice of protein (tofu, chicken, shrimp) are simple and delicious. Use cooked brown rice as the base and flavour with soy sauce, ginger, and garlic.

Sheet pan baked salmon with roasted vegetables

Place salmon fillets on a sheet pan alongside a mix of root vegetables like sweet potatoes and Brussels sprouts. Season with olive oil, lemon, and your favourite herbs. Bake for a quick and nutritious meal.

Greek chicken bowls

Marinate chicken in Greek seasoning and grill or bake. Pair with quinoa, cherry tomatoes, cucumbers, olives, and feta cheese. Drizzle with tzatziki sauce.

Burrito bowls

Brown rice or quinoa topped with black beans, corn, salsa, avocado, and grilled chicken or beef. Customize with your favourite toppings.

Quinoa salad

Cooked quinoa mixed with diced vegetables (cucumbers, cherry tomatoes, red onions) and fresh herbs (parsley, cilantro) is delicious. Add a protein source like chickpeas, feta cheese, or grilled chicken. Dress with olive oil and lemon vinaigrette.