Personality CELEBRATING DAD
06
Chatting to fathers around the country on their thoughts about Father’s Day
wATCh mE Now
09
Into the world of the superb works of art that are Bulgari timepieces
ThE ExECuTIvE REpoRT
10
Meet MD at KPMG, KZN and bodybuilder extraordinnair Farouk Karreem
ThE ALLuRE of CApE TowN’s fooD sCENE 24
Exploring the Pantone colour of 2015 Marsala for him & her
Exploring the Mother City’s transformation into a prestigious culinary destination
hE wEARs IT wELL
16
shE wEARs IT BETTER
17
Exploring the options of gifting for Father’s Day
GET youR GIfT oN
18
LuxE LIfE
19
ACCEssoRIsING mEN
20
travel 12
Our urban legends of luxury, your latest obsessions
oN ThE mENu IN ThE moThER CITy
bon vivant
DIsCovER
Accessorising an outfit for a guy can be quite tricky, our expert Trace De Kock helps us get it right
lifestyle uRBAN LEGENDs of LuxuRy
fashion
22
The many splendors of Cape Cuisine
CApE mILNER hoTEL
32
A trendy Cape Town boutique hotel in the shadows of the majestic Table Mountain
ThE DouBLE TREE by hILToN 34 The Cape Town Upper Eastside Hotel in the vibrant area of Woodstock offers all the comforts of home with it’s own stylish and luxurious flair
ThE oysTER kING
35
Exploring a new dimension in food theatre with Patrick De Bree, the ultimate Oyster King
42
Mumm@Large enjoys the culinary delights of the renowned Villa Bianca
GENTs TEA By ThE sEA
38
The Twelve Apostles Hotel in Cape Town extends it’s traditional High Tea to include dad’s in their special month
kzN fooD hERoEs
39
The oyster Box salutes the kzN food producers in an elegant dining extravaganza
ThE TRAvELLING ChEf
GAsTRoNomICALLy oRGAsmIC
40
Chef Alex Poltera from the KZN Midlands shares his Michelin starred travel diary. This time he is at the fabulous GreenHouse in the UK
jACkIE CAmERoN
44
Kitchen tips from one of SA’s most exciting and beloved Chefs
health CAuLIfLowER whAT
64
Unpacking the mystery behind cauliflower rice and why its better than regular rice - or is it??
mEET youR mATChA
67
This Japanese green tea has become quite the fad, we had to find out why!
Cook LIkE A ChEf DELIA hARBoTTLE
The Conservatory At The Cellars-hohenort
sImoN kEmp
The Double Tree by hilton Cape Town upper Eastside
47
entertainment TECh kNow
69
Highlighting the latest and greatest in the wonderful world of technology
56
ThE LATEsT
70
Keep up to date with the most current movies, books and music
EDITORS WORD HEY, hey guys! Exciting times for us here at Urban Life n Style. In keeping with us always raising the bar and taking bold decisions, we welcome you to your first read in our new format. More fabulous, more elegant and definitely more sexy. Our content as always remains exciting, relevant and luxurious and we hope you continue to enjoy our publication as much as you always have. JUNE is the month of Father’s Day and this month we honour and celebrate all dads wherever they may be . We salute you for all the various roles you play in shaping the future of our children. Dad’s from all walks of life, have the same priorities – to do the best they can for their families, and this month we take a peak into what Father’s Day means to various dad’s across the country. OUR personality profile is of one seriously hot papa, Mr. Farouk Karriem, MD at KPMG, Durban, who shows us that success is not just about rands and cents, check out his biceps and triceps on page 10. This dad is breaking down stereotypes and eliminating the ‘bean counter in a grey suit’ image of ac- countants everywhere. MARSALA may be the pantone colour for 2015, but this particular shade truly comes alive in the colder months. With its warm hue, accessories and clothing items alike take on an extra sense of luxury and appeal. Check it out for yourself. AS many of you may know, Cape Town has been voted number THREE in the World Food Cities – Readers Choice 2014 category by Conde Nast Traveller, we venture back to the Mother City to find out more. This is HUGE for South Africa as it means that on an international level our chefs and our produce is being more and more recognised and appreciated by a global audience. The city beat out such esteemed food cities like Florence and Rome, with the top spots being claimed by San Sebastian and Paris respectively, but we are super proud of our fair city of Cape Town. THIS month we feature some stylish, modern and really fabulous places to stay in the Cape,for when you embark on a food journey of your own, like The Double Tree Hilton – Upper East Side, that is situated in the heart of the hip and happening district of Woodstock and the luxurious boutique hotel in Tamboerskloof, The Cape Milner. Whilst in the Cape we got a chance to meet the man who brought the highly successful concept of The Oyster King to the country, we found his story intriguing and we’re sure you will too. From high tea at the Twelve Apostles to lunch at The Conservatory we indulged our food passion and are delighted to share these with you. FROM gourmet recipes to the intricate art of luxury watchmaking this edition is bound to have you turning page after page and we look forward to hearing your comments and feedback on our new look and feel. OUR regular “Fabulous Finds” feature which has become so popular that many readers contact us for more information has taken on a new look of its own. We’ve raised the stakes, and the feature is now aptly called Urban-Legends of Luxury, a cheeky take on our name and we hope you continue to enjoy it as we continue to ‘find’ the most fabulous pieces to either indulge your fantasies or add to your collections.
With li ght and blessings
A
\
Editor AAliyAh MiA
aaliyah@urbanlifemediasa.com 031 573 2405
Graphic DesiGn & Layout Kira persaD kira@urbanlifemediasa.com 031 573 2405
Office cO-OrdinatOr nOmpilO mlambO
mpilo@urbanlifemediasa.co.za 031 573 2405
xxx Printer: Art Printers
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BON VIVaNT:
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FaTima rinquesT GierDien shares the best the beauty
mumm aT LarGe our secret contributor who waxes lyrical about whatever is on her mind at the time
JacKie cameron Each month chef shares handy tips and tricks for the kitchen
aLex PoLTera The traveling chef shares his michelin starred food journey with us
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celebrating
d a D It’s Father’s Day again and each year we wrack our brains trying to think what it is that we could buy dad, we try NOT to buy another pair of Superman boxer shorts or Best Dad mugs yet we always end up getting him the same old cliche’d gift. We plan the day with him in mind, yet we hardly consult him, thinking that he would absolutely love what we’ve arranged. Because of course, we did it with love. This time around we decided to ask the dad’s what they thought about Fathers Day and what gifts they would actually like to receive and in fact, how they would like to spend the day ....every dad we spoke to had one thing in common.. love for their families. So even though sometimes we annoy them, hog the remote, plan days they would rather not be a part of....they still ‘show up’ and this is a testament to a dad’s commitment to his family.
WHaT We asKeD: 1. whAT DoEs fAThER’s DAy mEAN To you 2. DEsCRIBE youR IDEAL fAThER’s DAy? 3. how wILL IT ACTuALLy BE spENT? 4. whAT GIfT ARE you hopING To RECEIvE ThIs yEAR/whAT Do you ThINk you wILL ACTuALLy RECEIvE? 5. If you CouLD Buy youR owN GIfT, whAT wouLD IT BE AND why? We salute you dad, one and
ANDRE kERR
ABEL mokoENA
MD kerr’S FuNerAl DIrecTOrS
F&B MANAger uShAkA MArINe WOrlD
1. Father’s Day, reminds me of how important a father is and the role he plays in your life
1. The day where I am allowed to sit in front of the TV with no competition for the remote and enjoy my favourite channel without interruptions!
2. My ideal day would be spent with my father and my siblings having a traditional lunch at his favourite restaurant. He always chose that restaurant because they served the best bread pudding. How I miss my dad on Father’s Day. 3.
dad has passed on. I usually spend it with my immediate family.
2. Breakfast in bed, predrinks with the boys at my favourite hangout spot stadium and a family dinner at one my favourite restaurants . 3.
4. I’m hoping to receive a new pair of Harley Davidson winter gloves. I think I would receive a jersey. 5.
Davison streetglide motor cycle.
4. probably be socks or a shaving kit. Maybe cologne
all! FaTHers Day: 14 June 2015 aLL Day 5.
06 | PERSONALITY
probably be Church in the morning and then Wimpy for breakfast with the kids. Then home all day resting and getting ready for the Monday morning madness at my house.
shAwN BICkERToN preSeNTer|DJ - rADIO 2000
1. It is recognition of fathers and their contribution to their families, more 2. 3.
mohsIN mIA
ChRIs LARsEN
1.
1.
DIrecTOr TOyS r uS | BABIeS r uS
or responsibilities and spending time with my wife and daughter.
DIrecTOr TOyS r uS | BABIeS r uS
attention by the people I love the most.
family.
2. Probably to be on vacation in Thailand!
2. Wake up to presents, love and laughter and spending quality time with my family.
beautiful nature park. We’d games, eat delicious food, tell funny stories and enjoy each other’s company.
3.
3.
4. The only gift I am hoping for is to be with my family on Father’s Day. With my busy schedule its 5. It would have to be the latest
fast and presents in bed before we visit our dad’s.
4. I’m hoping my gift is that I can do whatever I want (stay in bed and watch tv/ play playstation) all day. see...LOL. But I will probably get my usual of socks, boxers, pajamas and a fragrance of my wife’s choosing.
restaurant.
4. That’s not important the fact that I am getting gifts makes all of them special. 5.
and grandchildren could all live under one roof with my wife and I.
5. If I had to buy my own gift it would be something for my racecar or if possible a whole new car altogether! (a Lambo! hint)
PERSONALITY | 07
The Gatsby N A T I O N A L
P O L O
E V E N T
SUNDAY
JUNE 14TH 2015
SHONGWENI POLO CLUB GATSBY THEME PROGRAM Start: 10:00am with Polo Parade & Marching Band First polo game: Starts @ 10:30am to 12:30pm
Lunch Break: 12:30pm to 1:30pm Fashion Show & Vintage Car Show Final Polo Game: Starts @ 1:30pm to 3:00pm Best Dressed Guest & Prize Giving 4:00pm After party pa with top DJ’s in the main marquee
Pre Sales available on webtickets.co.za for R50. R 100 at the door Picnic table for 10 people @ R 3500 Corporate 3 course lunch for 10 people @ R 7500
08 | PERSONALITY
Contact us on accounts@nationalpolo.co.za. Call 0861 22 2241 or 032 586 0856
THE EXECUTIVE REPORT
Managing Director - kpMg, kZN Simone Samuels
With rippling muscles, a toned torso and bulging biceps Farouk Karreem may pass for a professional bodybuilder but this unconventional executive dons a suit and tie each day and heads operations of KPMG in KwaZulu-Natal. whose training regime and physique rivals that of professional gym too but to one boy and two little girls this family man is just ‘dad’. This humble overachiever is fuelled by the belief that there is nothing he cannot achieve and it is this very mantra that has led to his unprecedented success at the global audit company and spurred his devotion to training. quality of life has driven his unwavering dedication to his physical wellbeing and his career goals. The 39-year-old – who was of the youngest MD’s of a professional lived in a single room with his family in Tongaat, wore hand-me-down clothing and walked long distances to school. “I came from a very poor background and those circumstances can father is the reason I am the person I am today and I admire his qualities such as his wisdom and steely determination, I didn’t want to have the
person in his family to attain a university degree as well as a
further as a senior manager.
10 | PERSONALITY
of stressful demands and work pressures, which he refuses to succumb to. He says that the sport of bodybuilding has proven to be the ideal release from the stresses of the industry. once again prove that he can achieve anything he sets his mind to do that led him to bodybuilding. it has created a positive work and lifestyle balance for me but I actually started bodybuilding after I telling me they were too skinny and a year ago a friend said that I would never get a six pack or get “For me bodybuilding is crucial from a healthy living perspective; I’ve seen a lot of youngsters who neglect their physical health and it is scary that they are so easily out of breath and don’t have the energy to play with their children. I’m a kid at heart and I treasure my time with my kids, playing around in the park, hiking or swimming which are their favourites,” he says. However, bodybuilding has become a lifestyle for weighing all meals and regulating all food intake depending on whether he is “cutting” or “bulking”. competition and while it may be another notch to add to his host of achievements, he is certainly in no hurry. However, despite catapulting to the top of his his endurance and physique, travelling to having a sporty F type Jaguar as his latest toy, becoming a husband and father. grounds himself by never forgetting his humble roots and says this is a quality that he strongly instils in his three children.
fARouk wIshEs ALL oThER DADs A hAppy fAThER’s DAy!
“Success in bodybuilding stems from realising that 70 percent of your body condition is based on what you eat and 30 percent is a result of training,”
PERSONALITY | 11
PanTone CoLouR of ThE yEAR - 2015
18-1438
he Wears It Well...
Gentlemen it’s time to step out of your comfort zone, Time for real experimentation which incorporates this stylish, attractive and versatile tone with neutral colours and different shades of cream for a MODERN ELEGANT LOOK.
1 2 3 4
1. kNIT CREw NECk riverisland.com 2. suNGLAssEs ray-ban.com 3. j CREw ChINos jcrew.com
4. sNooD DARk RED fLAIR IsLE riverisland.com
16 | FASHION
5
5. phILIppE NAppA mARsALA superglamourous.it
ma
rsa
She Wears It Better...
la
Marsala your grounded statement colour for this season, Ladies do play around with this rich, bold, sophisticated shade which looks great on all types of skin types. Don’t be shy to stand out this Autumn. Look good and feel good ‘cos YOU DESERVE IT!
1 1. TRousERs ALA mango.com
2
2. hARLEquIN sTRIpE paulsmith.co.uk 3. kuRT GEIGER BAG kurtgeiger.com 4. mARC jACoBs wATCh marcjacob.com 5. ToRy BuRCh LEAThER Bow GLovEs toryburch.com
3 4 5 FASHION | 17
1
get your gIFT ON
5
6
2 WorDs: fATImA RINquEsT GIERDIEN
This Father’s day spoil your dad with these coolest and most stylish gifts. It’s also a wonderful time to let him know how much you appreciate him, the most precious gift is letting him know his the greatest dad ever. We have found the trendiest sunglasses, the best tailor denim jacket and the most intriguing fragrance. These Father’s day gifts will create the most vivid memories for a life time.
3
4 18 | FASHION
7
1. BuRBERRy BRIT spLAsh 100ml r990 2. Typo mousTAChE ComB r69,99 3. Typo RING my BELL muG r149,99 4. Typo wooDEN sIGN r129,99 5. G-sTAR RAw GARBER fIELD TRENCh
r3999 6. G-sTAR RAw sLIm TAILoRED jACkET r3899 7. G-sTAR AfRojACk EyEwEAR r3026, 25 8. CoTToN oN fLEECE puLLovER r299
8
(4)
LUXE LIFE
(5)
DADs DELIGhT
(6)
WHeTHer you WanT To TreaT DaD To someTHinG For HimseLF, or aDD To His coLLecTion oF TrenDy GaDGeTs anD Gizmo’s We Have aLL THe oPTions For you! in KeePinG WiTH THe PanTone coLor oF THe year, We’ve PuT ToGeTHer a seLecTion oF iTems THaT WiLL Turn even THe DuLLesT oF DaDs inTo DaPPer cooL DuDes, KeePinG THem on TrenD anD in FasHion!
(3)
Where to bUy: 1. mANoR TExTILENE ChAIR makro.co.za|r349 2. ARmANI BEANIE armani.com| r1202 3. fRED sTEEL wATER BoTTLE fredwater.com | R384 4. mANfRATTo CompACT ACTIoN TRIpoD dionwired.co.za | r8005 5. LuxuRy RETRo GENTLEmAN CuffLINks parkerandlewis.com | r4447.36
(2)
(1)
6. wEBER GAs GRILL hirschs.co.za | r8989.99
FASHION | 19
Men M
en do have fewer options, so get your shoes right. Get your watch right. Get your man bag right. If you are more creative there are ways you can customise your look without overdoing it.
Accessorising an outfit for a guy can be quite tricky! How much is too much? Is it too girly? Most men want to look good, but there seems to be a lot of questions and confusion when it comes to the rules of putting an outfit together.
Let’s Look at how: 1.Watches first
Look at what works for your needs, with
especially if you are someone who isn’t completely comfortable with the
in leather can really do the trick. They are far from being classed as girly.
work with everything. It really doesn’t need
5. glasses
colour is timeless.
2. JeWellery can be manly
Wristbands (formerly known as bracelets) are really big right now. The higher end stores do them in twisted leather with magnetic clasps in various colours. With jewellery less is more!
Whether it be prescription glasses or suits your face shape and skin tone. Obviously if you are the guy on his bike all weekend, practicality is key. We really have great pair of glasses will make a huge
3. scarves
6. cUff link
weather in a wool coat, can wear a scarf to
options are endless, from skulls to maps, the choice is yours. Just make sure they are only
Like with bowties, only certain types of men
4. the man bag but I really don’t know why. If you have a lot
7. hats
You either love them or hate them! Hats are
“Be the best you!” Your friend in fashion Tracey www.saimagekzn.co.za
a rucksack that has branding all over it, as this will come across as extremely awkward.
20 | FASHION
remember one thing, accessories should enhance without overpowering Accessorise to the extent that you feel comfortable.
tracey@saimagekzn.co.za
FASHION | 21
[a vieW From oyo resTauranT aT THe WaTerFronT]
Cape Town has recently been heralded as the chic and stylish restaurants in the CBD... appeal. Mother City. From the famous steak koeksusters, pronounced (kooseestas) in Market in Woodstock.
22 | TRAVEL
In fact the food culture in Cape Town extends from fancy restaurants with hard to pronounce French meals to food trucks serving hearty helpings of whatever is on the menu for the day. It certainly does not hurt that the wine producing regions of the country are nearby.
Many of these wine farms have skilfully extended the ‘wine experience’ from merely wine tasting or vineyard tours to include gourmet meals served in the most beautiful restaurants prepared by supremely talented chefs in stunningly picturesque settings. It is no wonder then that the Mother City beat out established food destinations in the world.
LocaL is Lekker:
If you enjoy a good barbecue but seafood is Langebaan is a ‘must do’.
visitors and places like Mzoli’s Place have ensured that no matter when you visit the city, their brand of ‘braai’ is always an option. Mzoli’s has become somewhat of a to experience ‘township culture’ and some good old fashioned “braaied vleis” (barbecued meat).
best enjoyed over a lengthy afternoon. The one thing that stood out for us was
Yes, the food scene is superb but there is no denying the fact that our exchange rate makes it supremely desirable to enjoy
exciting and we wanted more. To help us with
point of view, where else in the world can you
Herman, a Cape Town resident, to tell us exactly what it was about Cape Town than made it not just an attractive city to visit for
serving the most beautiful art on a plate accompanied by award winning wines most days of the week.
we wanted to delve into the food culture.
[casuaL caPe ToWn DininG WiTH a vieW]
[brass beLL KaLK bay]
[bruncH aT THe 5 sTar PrivaTe neWmarK DocKHouse overLooKinG WaTerFronT]
TRAVEL | 23
Shaina Herman is a travel, food and lifestyle writer that loves living between Cape Town, West Palm Beach and New York City. Shaina grew up with palm trees in Florida, USA and has always loved being on the move, travelling, road tripping and seeking adventure. Her love of travel is inspired by her mom, who left for Europe after school for a few months and didn’t come back for 10 years. Studying writing, theatre and history, Shaina is a well seasoned creative with roots in the past, whose mission in life is ultimately to get other people travelling… and to be happy. Never sitting still, Shaina is an experience junkie that moved to the Mother City 5 years ago for love and hasn’t looked back. She loves to write about culture, eating, local festivals and luxury (because you need to treat yourself ). Her personal website www.lovemilkandcookies.com details a decadent life around the globe.
24 | TRAVEL
I was determined to make up for lost time and gained more than 5 kilos eating bobotie on Long Street, Malay in Bo-Kaap, chips from Hout Bay’s harbour and custards and puddings from the best local cafes. I said no to nothing and my souvenir was taking home pants that were too tight.
permanently and began to pace myself with the growing food scene in the city. Small, humble and approachable, I started with city centre, Nelson’s Eye for serious steak, for the reliable thin crust pizza, Royale’s
restaurants grew, the city simultaneously established itself internationally as a hub chefs, young professionals, hipsters, thinkers, artists and designers gathered to build a community and elevated the expectations of South Africans and tourists alike.
cuisine, Forries after a rugby match and everywhere else the locals went.
WorDs & beLoW imaGes: shaina Herman Travel, Food and experience writer [caPe ToWn - TabLe mounTain]
TRAVEL | 25
an inTernaTionaL ceLeBraTion
Chefs from around the world, like Luke Dale brought and continue to bring their talents, gaining
the best in the country, raising the bar for innovation in the industry and the food community follows who’s who like paparazzi following celebrity chefdom. Cape Town’s urban and sophisticated appeal, like charms with its naturally exquisite landscape like can’t leave Cape Town without drinking a glass of Pinotage and eating exotic game, seafood or local produce.
soMeTHinG DiFFerenT
B bars and cafes. Orphanage doesn’t have bartenders, they have mixologists who take their jobs so seriously that they compete in international mixology championships. These guys don’t make cocktails, they create drinking experiences. Jason Bakery on Bree, whose owner, Jason (of course) makes incredible pastries sourcing his ingredients as locally as possible has added another centimetre to my waist and if you asked me for my favourite, I sublime. Just around the corner, Publik Wine Bar is the passion project of two “food giant’ best friends mature, high-end clientele back to the city centre at night. The area is now an epicentre for culinary style.
[House oF macHines]
26 | TRAVEL
[Tribe coFFee roasTers in WooDsTocK’s FounDry]
a caFe socieTY
T
[THe bLenD caFe ]
[coFFee aT cLarKes caFe on bree ]
fans of a variety of brands loved across the city.
barista championships and win. The nooks and connoisseurs have been awakened.
innoVaTiVe DininG:
Pop-ups, food trucks and dining experiences are
contending with world trends, showcasing passionate chefs who are curating spaces and alternative eating
intrigue and mystery to Cape Town eaters. Local chef Matt ‘One-Ingredient’ dinner showcasing just one simple item, proving simplicity and innovation is key in cooking. Bacon on Bree popped up just this year with much acclaim (because it’s on Wale has all the hipsters coming and Fetty’s Food Truck moves around the city bringing simple
[FooDies inDuLGe aT eaT DesiGn’s caro De WaaL’s secreT Dinner ]
TRAVEL | 27
[THe PoT LucK cLub TaPas sTyLe DisHes - sisTer resTauranT To THe TesT KiTcHen]
Fine DininG:
w sophisticated cuisine by elite chefs in the industry, who are credited with preparing Cape Town for culinary success for decades. Luxury
Capetonian based chefs are given the tools to change what people
to the delicate modern plating of tender springbok. focus on a diners holistic engagement, inspired by masters like Heston Blumenthal. De Waal successfully brings together her culinary knowledge and design background after research in London and recent work connected modern art with tactile consumption, but most
[PoT LucK cLub]
[PoT LucK cLub]
28 | TRAVEL
FooD FesTiVaLs:
L
ike the Taste of Cape Town, connected with Taste festivals around the world, exhibit local fare and restaurant dishes tapas style, on par
[‘ozcF Farm aT viLLa ziLLe]
international innovators in food design to a sold out conference in the city, year after year, and is raising standards in the industry. Together with guest speakers who are leading the globe in design platforms, how to create their own dynamic food encounters and bring them back to their followers.
[FeasT oF THe GraPe DurbanviLLe] [caPe ToWn FooD TrucKs]
[THe TasTe oF caPe ToWn]
TRAVEL | 29
[Die sTranDLoPer LanGebaan]
[consTanTia Wine vaLLey - sTeenberG Wine esTaTe]
PLaYTiMe
The region is a veritable chef’s playground beauty that surrounds. The aim to bring food from farm to table, to source it as locally as possible and to leave as little impact on the environment creates menus that celebrate menus are common and dishes are always changing and evolving dependent on what’s available.
30 | TRAVEL
[TasTe our PeacH babyLonsToren]
The city’s landscape is diverse with the Western Cape region producing some of the world’s most desirable fruits and vegetables. The landscape, with rich soil and beautiful bounty has always been part of Cape Town’s timeless cuisine, from impeccable seafood at at Mzoli’s Place,
[sTeenberG Wine esTaTe]
Capetonian chefs have consistently used their resources. On one side of the Cape are sea facing mountains with crashing blue waves on bouldered shores, carrying salty air and cool sea breezes. On the other side of the mountain lush gardens and green vineyards grow from a decadent amount of rainfall.
[DiDi’s biTcHin burriTos FooD TrucK]
[KLeinsKy’s DeLi oWner JoeL KLein]
[ceLebraTinG beer aT THe craFT beer ProJecT]
iTs a FooD TransForMaTion
Today, there is very little dining a local or
C
popularity is paralleled to the city’s pride and
Bloggers, writers, journalists and media are paying attention and the result has been beyond imagination.
Cape Town and tourists, fans and eaters follow, like a cycle, the city continues to push itself and grow with what’s at hand. bakers and artisan makers have raised the bar on how we eat. For food lovers and trend followers the act of dining is a living breathing entity and Cape Town’s is alive
The demand for new and the desire to be metropolitan is at the forefront of Capetonian cuisine.
.
TRAVEL | 31
Cape Town
CAPE MILNER hotel
Four Star luxury hotel
Nestled prettily amongst the tree lined avenues of Tamboerskloof, a trendy Cape Town suburb, and in the shadows of the majestic Table Mountain is where you can find the sophisticated and chic Cape Milner hotel. oted as one of the country’s best boutique hotels by popular local magazine, House and Leisure, it is not hard to see why. From the sophisticated elegance of the reception area to the stylishly appointed bedrooms, the minute you enter, you feel as though you’ve arrived home to the warm embrace of a loved one. request is too much to ask. I arrived at the hotel much later than anticipated after being caught up in meetings all day and on my arrival, the manager was only too happy to assist with making me as comfortable as possible after my long day. But it was the sight of the beautiful bath in the room that really relaxation it was this.
one thinks ‘skylight’ one imagines an area of a roof with inlaid glass, but now instead of skystunning, it lets the sun in and naturally warms gorgeous views of the nearby Table comfortable, chic and stylish yet relaxing and the ceiling by day and takes on an even richer hue by night. Imagine lying in the pool, sipping a Cosmopolitan and having the beautiful mountain smile down at you. This is what you can expect from the pool at the Cape Milner. You could spend so many hours just soaking it all in, you may fall prey to missing dinner and -
ceiling glass walls which are not only aesthetically appealing but also create the illusion that the room is larger than it is, I loved the fact that I could lie in the bath and either watch TV or chat to my companion, except on this occasion I was travelling alone, so the TV it was. The rooms have a modern contemporary look and feel and are spacious enough to make you not want to leave it, unless you really have to. I did try and spend as much time in the hotel as I could, using the
venues, you wouldn’t want to do this. There is also a shuttle service to the CBD and use of, I had been given strict instructions from my daughter not to return home without her favourite treat, a pear and almond Leone. even a gym for those who cannot go without
for a short while and scheduling a meeting in make for a great stay in the Mother City.
32 | DISCOVER
EMAIL CapeMilnerHotel The Cape Milner Hotel capemilner.com
DISCOVER | 33
Cape Town
DOUBLETREE by HILTON
cape Town upper eastside
As we drove directly from the airport to the hotel, we kept wondering what to expect. A hotel in Woodstock - perhaps it may be a little arty, perhaps a little swanky ? All we knew was that it would be fabulous no matter what as we had previously experienced the splendour of Double Tree in London and if that were anything to go by, this one would no doubt be just as stunning. The initial appeal though was the location. Woodstock has become one of the trendiest parts of town and we could only imagine the number of excellent dining opportunities we would be able to indulge in, pretty close to our hotel. What we were not expecting is the sheer decadence of the hotel. From the outside it looks pretty much like any other hotel, but once you enter, wow! Is the only word to describe the immediate reaction. The Double Tree by Hilton Cape and hotel type accommodation and has a shopping mall in it’s midst, creating an overall feel of comfort and familiarity. The combination of high ceilings and fabulously opulent decor, from the fabulous staircase that takes pride of place in the lobby to the chairs, create a space that is both welcoming and luxurious.
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The stylish bar is where we wished we could languish in stylish decadence, sipping exotic wines from the hotels collection for the rest of our days. deliciously warm and gooey chocolate chip cookie, a signature at the hotel, on arrival was enough to soften even the toughest heart (it was so good we were very tempted to ask for another). But wait, there’s more....the stylishly appointed rooms feel like a warm embrace from the minute you open your door. We’re always about the ‘bathroom’ and this one was thoughtful amenities that accompany a and luxurious handsoaps and creams.
the many activities not only in the city but right here, around the corner. But should you not wish to venture too far or just want an evening in, then you really have to try the legendary handmade burgers at the glamorous Liberty’s restaurant and the truth is, not only are the burgers too die for, the rest of the fusion menu is equally as good. Overall, The Double Tree by Hilton Cape Town Upper Eastside is impressive. It overlooks the Cape Town harbour and has the stunning Devil’s Peak as a backdrop, a true snapshot of the Cape experience. But more than this, is the everything you want to see and visit that makes a stay here either for business or pleasure a thoroughly enjoyable one. moRE REAsoNs to VIsIt:
Oh! And remember to keep your mobile fully charged as you will want to instagram every beautiful corner of the hotel.
TEL: +27 21 404 0570 EmAIL: CpTuE.REs@hilton.com facebook: Doubletree Twitter: doubletree doubletree3.hilton.com
DISCOVER | 35
Cape Town
The oystER KING
patrick De Bree
oys ter king
1. One who is knowledgeable about the mystical bivalve molluscs of the sea known as oysters. He regales one with tales of it’s origin, separates fact from fiction and entertains one with his deft and agile ability to shuck the molluscs in his own inimitable style. Dressed in an original and authentic, leather oyster harvesting costume he leaves one both intrigued and entertained at the same time. his exciting and innovative concept which is Dutch in origin has been included
Theatre, attention to detail and sophistication and besides, Patrick is a foodie at heart who
for the past four years and although it is the
them and it was not too long before The
oyster king, the growth of the phenomenon is surely a winning formula. Patrick together with his business partner, a social where he worked as a diver, welding ships. He other ‘food theatre’ elements. of his free time on the beautiful beaches in the country enjoying the company of the tourists.
of exciting culinary experiences to include, The Bubbly Queen, another unique and unexpected concept in partnership with
salesmen, they used to encourage their buyers to try the oysters by regaling them the local language he soon found himself translating these stories for the tourists. It was then that the idea was born. He returned
The Macaron Queen, The Biltong Queen, The Caviar Queen, The Cake Pop Queen and the the pipeline.
uniform and began his new adventure. has been his home for the past eleven years, before this he had worked for a while as the
getting married, launching a new car or having
renowned theatre company that had worked He was also involved in the hospitality industry for a long time when he worked at an concept international.
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WITH the traditional entertainment for the occasion though you could hire them as stand alone. We do think though, that as an extra option combined with whatever else you’ve planned, this concept just adds that little’ je ne sais qois’ that converts the ordinary into something truly special.
Patrick is a great guy, busy, constantly conjuring up innovative concepts and thinking of new ways to take each one to the they engage and interact with the guests and what I found was rather appealing is that you always leave the interaction having learned something. Like, did you know that “Four oysters a day keeps the doctor away – as they contain the recommended daily allowance for zinc, copper, magnesium, iron, iodine, manganese and phosphorous.’ It is no wonder then that the popularity of the concept has grown to the extent that it has and we’re pretty certain that there will be more and
undergo rigid screening and training procedures and it is evident in the delivery. Patrick recalls with a smile that whilst in the meet the Crown Prince but when the Oyster
has been a part of was the launch of the events around the country . Patrick’s vision of
There is a similar concept in New York and London. We’re so proud that South Africa is one of the few countries that can boast the concept as ‘our own’ and with the inclusion of a few “Local is Lekker” touches like The Biltong King, perhaps Patrick may even export the success abroad and take a little bit of South Africa to the rest of the world.
EmAIL: info@oysterking.co.za fACEBook: The-oyster-king TwITTER: @oysterkingsA INsTAGRAm: @oysterkingsA oysterking.co.za
FOr mOre inFOrmAtiOn On Any OF the cOncepts Or tO mAke An enquiry: www.oysterking.co.za
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Cape Town
GENT’s tea by the sea
The Twelve Apostles
The traditional High Tea may generally be considered to be a rather feminine pastime – come June however, the five-star Twelve Apostles Hotel and Spa is set to turn this perception on its head with the introduction of its new Gent’s Tea by the Sea, which promises to be a thoroughly manly affair! or his exclusive new tea pretty frosted cupcakes and has instead put together a selection of hearty favourites, therefore be able to tuck into Mini boerie rolls and Biltong scones, in addition to a tempting
be accompanied by thirst-quenching Craft
Jacobs has not completely done away with sweet treats but has instead put a creative spin on favourites such as his Bar One macaroons, which are based on the popular chocolate bar. Other sweet options considered to be manly enough include Peppermint crisp tarts and Chocolate with cream cheese icing just for fun. The cheesecake meanwhile is sure to be another hit. To counterbalance the high sugar intake, a Tropical verrine of banana, passion fruit and pineapple (served with a cheeky helping of caramelised white chocolate) will add a dose of fruity goodness.
inviting guests to linger longer by one of two
victoria Road, Camps Bay 8005, CApE TowN TeL: emaiL: restaurants@12apostles.co.za TWiTTer: 12apostles FacebooK: 12apostleshotel 12apostleshotel.com
ThE TEsTosTERoNE-fuELLED TEA hAs BEEN CREATED IN CELEBRATIoN of fAThER’s DAy AND wILL BE
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DURBan
kzN fooD heroes
celebrate The plate-The Oyster Box
Acknowledgement of the Food Industry in KwaZulu-Natal is what this spectacular event is about and once again The Oyster Box has delighted the foodie community with another innovative means of “Celebrating the Plate” . from the idea of creating a platform on which
This is the second year that the luxury hotel has hosted the event and once again it has the many artisanal food producers in the
as every single producer truly is a hero in their own right, and collectively show us the many contributing to the food supply chain.
each event, every menu item is sourced from local producers. These guys are all masters (and mistresses) in their individual crafts and have an intimate understanding and passion for the raw materials with which they work.
Their innate sense of commitment to the task at hand and sincere love of creating amazing and delicious produce in an ethical manner is both admirable and to be commended. These occasions allow an opportunity for diners to mEEt the farmers and producers, HEAR their food stories, WALK their journey and CELEBRAtE their craft.
on THe Menu For THe eVeninG CHARCutERIE: Midlands Speciality Products
Fresh strawberries: Cappeny Estate Strawberry Farm
Cheeses: The Gourmet Greek
FLowers on the tabLes: LIV Childrens’ Village
Venison: Zulu Waters Game Reserve
as weLL as....
CRAft BEER:
| GIfts foR GuEsts: Fresh herb from Peter’s Herbs.
The Oyster Box. The closer to home the food is produced, the fresher it is… the less packaging is involved the more sustainable it is for the producer and the better it is for our guests. A win-win all-round.” Kevin JosePH, execuTive cHeF oF THe oysTer box
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ThE TRaVELLINg ChEF at ThE GREENhousE Mayfair, United Kingdom
The Greenhouse is a two Michelin-starred restaurant in the heart of Mayfair, London. The eatery is nestled amongst tall buildings and delivers a serene, calm environment heavily contrasting the hustle and bustle in the maddening streets of the city.
A
trees and ambient lighting, to the door of the building. Inside reveals a room with modern, but subdued decor consisting mainly of glass and of being in a place that really doesn’t represent the high-speed lifestyle of London. restaurants with Michelin status, which impose the feeling of needing to be very well behaved, and to talk in hushed voices so as not to attract leading restaurant should be like. The three of us chose to have the tasting menu, which is meticulously we opted to have paired wines with each course. were a tuile biscuit with feta mousse, cucumber and dried olives and tomatoes; an avocado macaron with wild anise; and a tuna and melon at stimulating our taste buds.
WorDs: Alex poltera | Twitter: @alexpoltera instagram: @alexpoltera | Facebook: Alex poltera
Executive Chef Alex poltera of The fern hill hotel & snooty fox Restaurant in the kzN midlands spent
What arrived was a considerable bowl with rounded edges and a deep concave in the middle revealing only the top layer of bright green with a
as many michelin star Restaurants as he could. 1 he can say “Dream Realised”. over a series of articles the young, motivated and passionate chef will share his food journey with us.
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dish was a great way to start the show and luckily for any future visits, is available on the a la carte menu as well.
brought to the table. This time it was an corn puree topped with a nut brown, shining piece of seared foie gras, and a few kernels of pop corn. The quality was exceptional. The balsamic glaze on the foie gras coupled with the satay spices worked perfectly to balance the richness of the liver. The corn puree was silky and sweet and created a luxurious harmony when eaten with the other aspects of the dish. The popcorn on top delivered the necessary textural divergence and also The fourth course was entitled ‘Limousin Veal with Prune, Mexican Tarragon, Plum and delicately-plated work of art. Two, perfectly medium-rare medallions of veal atop two discs of prune gel. Three perfect triangles of kohlrabi and plum amongst them. There was a delicious veal jus which gleamed from beneath the intricately positioned and ingredients.
seareD Foie Gras anD corn
The veal was absolutely superb, the jus perfect, and the accompaniments harmonious and tasty. Yet another incredibly
chocolate macaron, tart au citron and hand crafted chocolates which were delicious.
with Verjus’. This was a Verjus sorbet with wedges of fresh white grapes. The zingy Verjus acted as a great palate cleanser and the fresh grapes were a welcome sweet addition to it. This was a very nice, very refreshing course.
The restaurant was outstanding. From start to was incredible, and the whole ambiance and feel of the night was happy and relaxed yet
and mint’. This was a composition of macerated strawberries with lemon sorbet, raspberries and mint variations. It made for a very refreshing and light dessert and had a
Given the opportunity, I would most definitely return to The Greenhouse and sample the other exciting items on their fantastically French, modern menu. This restaurant is one to watch!
well. The trolley consisting of what seemed to be hundreds of amazing French cheeses was brought to the table where we made our selections and dove in. The quality yet again, was absolutely fantastic and each cheese had its very own personality and delectable characteristics.
EmAIL: reservations@greenhouserestaurant.co.uk facebook: TheGreenhousemayfair Twitter: the_greenhouse Greenhouserestaurant.co.uk
sTraWberry anD minT DesserT
siGneD menu’s anD Financiers
The Greenhouse, 27a hay’s mews mayfair, London, w1j 5Ny
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gaSTRONOMIC aLLy ORgaSMIC I got to do my first ever restaurant review!! Too exciting!! And boy, what a restaurant! The opportunity to review VILLA BIANCA more than made up for the nightmare that was our time in the Golden City. I must confess I was most excited and a tad nervous as Bridezilla had booked it and given her disastrous behaviour till this point I was worried.
worried. What a pleasure from the moment we arrived until we
of Cognac which would probably appeal to a spirits drinker but
east for those of you who have the same life saver that I discovered after getting horrendously lost numerous times in the maze that is Johannesburg. Who knew a phone could direct you anywhere you
could not resist plate swopping. He wasn’t too disappointed with that, being
To complement our starters we were given the opportunity of a wine escorted to our cosy table, right next to the really fabulous and well stocked note, I know but it had wonderful
Main course and thank goodness, Warren gave us the option of a platter to scallops, medium tiger prawns done in Bianca sauce (shhhhh it’s a secret but is made with white wine, origanum and
keep his eye on should the conversation waver.) very extensive menu (and wine list – of course) we were presented with a Chef’s sauce along with the complimentary mini focaccias. Well if this was the start then I was in for the long haul!! Hubby bubbly. We were well taken care of by the very experienced Head Waiter Warren and our aptly named Quincy (from Durban, mind you). They
Villa Bianca chef has it perfect. Melted like butter. What I found interesting is that you have to travel all the way up to Johannesburg to experience incredible seafood? Of course, dessert is suggestion from Warren was the strawberries marinated in Pernod and mes petits pois.
dinner for the evening beginning with the starters. Bucket List so not a hard choice there.
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Till next time, dear hearts!
Mumm@Large xxx
1.
A good safety precaution when cooking a lot at home is to have a FIRE close at hand. Rather be safe than sorry
IN THE KITCHEN WITH
4.
NEvER store raw and cooked meat together always place raw meat on a shelf below cooked meat to prevent crosscontamination.
2.
I would recommend at least one person in each family to be trained in
Have a
3.
Keep your hair tied up and out of your eyes to save a lot of time and frustration when cooking, together with the fact no guest or family members wants your hair in their food
Chef Jackie Cameron One of the most exciting South African chefs over the last decade, Jackie Cameron’s name has become synonomous with gastronomic pleasure. Look out for Jackie Cameron’s School of Food and Wine which opened in April 2015 in KwaZulu-Natal. CatCh JaCkie eaCh month for tips: Facebook: Jackie Cameron TwiTTer: @Jackie_Cameron insTagram: jackiecameronincolour jackiecameron.co.za
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5.
up rather than wearing your watch within the kitchen. A watch prevents complete hand and arm cleaning and can be a wonderful place for bacteria to multiply.
COOK LIKE A
f e Ch
HEAD CHEF DELIA HARBOTTLE |the conservatory at the cellars-hohenort| ExECuTIvE CHEF sImOn kEmp |the DoUble tree by hilton caPe toWn UPPer eastsiDe |
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HeaD cHeF - ThE CoNsERvAToRy The cellars-hohenort
Harbottle
How refreshing to meet the young and dynamic Head Chef at the Conservatory at The Cellars-Hohenort in Constantia, a proud member of the Relais & Châteaux Association. Originally from PE, Delia began her culinary journey at Durban’s Royal Hotel which was at the time, one of the city’s most desirable culinary destinations. Three years later it was on to Tintswalo in the Northern Cape and a stint at the fabulous Singita.
It was not too long before the exciting chef whose passion is “everything food” would join,
It would be from my grandfather, a curry recipe that the rest of the family doesn’t have is always a hit with me
Delia started at The Marine in Hermanus where she had the opportunity to work in Marine restaurants acclaimed, as with all hotels in the collection, for their regional identity. It wouldn’t be long before Delia would join The Cellars-Hohenort under esteemed years Chef Delia has made her mark on the
To not feel the heat..the number of times you grab a hot tray without a cloth
A simple beetroot and goats cheese Carpaccio with Waldorf salad and apple gel Jerusalem artichokes and celeriac...nice earthy
That’s a tough one, fooled a few people and did beetroot cupcakes with a smoked salmon mousse for the icing
Werner Kock was my executive chef from The Royal Hotel
gardens on the property, the menu changes seasonally. 5 Garlic, parmesan cheese, chilli, cream, bacon
No two days are ever the same, the gardens where we have vegetables etc at your disposal My mom, I never got to share any kitchen stories with her
Is a little bit of both, Remember to put everything on the plate
My Shun knife Taste everything before sending it
It gives us chefs some room to play in the kitchen
out For now I would say the street markets Our current roast chicken breast with harrissa couscous, a classic dish would
south Africa TEL: EmAL: reservations@collectionmcgrath.com fACEBook: LizmcGrathCollection relaischateauxafrica.com
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DOUBLE BAKED “UNDERBERG CHEESE” SOUFFLÉ WITH “GRAPPA” FLAVOURED CHEESE SAUCE INGREDIENTS: 80g cake flour 10g corn flour 75g unsalted butter 6 egg yolks 100g grated parmesan and cheddar 500ml milk 200g egg whites 10g chives, chopped Pinch of salt
METHOD: 1. Preheat oven to 150°C. Spray, butter and line the ramekins with bread crumbs. 2. In a saucepan melt butter, add both flours and salt. Slowly add the milk and stir with a whisk so that no lumps form, this is your basic béchamel sauce. 3. When mixture is thick, add the cheese and the egg yolks. Mix together until cheese is melted. 4. Whip up the egg whites until stiff peaks form and fold this into the white sauce. 5. Pour into the ramekins until half full and bake at 150°C for 20 to 30 minutes au Bain Marie. Turn the oven down to 130°C for a further 20 minutes or until firm to the touch. 6. Reheat for 10 minutes when ready to serve.
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SEAFOOD BUNNY CHOW SERVED IN HOMEMADE POT BREAD A MORE ELEGANT VARIATION OF THE TRADITIONAL BUNNY CHOW, WHICH ORIGINATED IN DURBAN SOUTH AFRICA IN THE 1940S
BREAD INGREDIENTS: 15ml honey 20g fresh yeast 300ml Luke warm water 900g-cake flour 20ml salt METHOD: 1. Dissolve the honey and yeast into the water, and leave to stand for a few minutes 2. Mix the yeast mixture with the flour and salt and knead to form a dough. 3. Cover with a damp cloth and prove in a warm place until double its size. 4. Knock down the dough. 5. Grease six terracotta flowerpots with butter and dust with cake flour. 6. Proving again in the pots for about 20 minutes and then baking in a preheated oven at 180째c for about 30 minutes. SEAFOOD MIX INGREDIENTS: 50ml olive oil 800g fresh line fish cubed into bite size pieces 500g calamari tubes cut into rings 12 large tiger prawn meat 30 mussels 1 large green pepper diced 1 large onion sliced 100g spinach leaves METHOD: 1. In a sauce pan fry off the onion and green pepper till tender, add in the prawns, line fish and calamari and cook till almost cooked. 3. In a separate pot steam the mussels in a little water till open and remove 18 from their shells. 3. Discard any mussels that do not open.
SERVES 6 Preparation time: 40mins Cooking time: 1hour 30min Special equipment: terracotta flowerpots 10cm in diameter, 7cm deep Planning ahead: N/A
CURRY SAUCE INGREDIENTS: 75ml olive oil 3 large onions, finely chopped 5ml-crushed garlic 5ml crushed coriander seeds 5ml garam masala 5ml turmeric 5ml mild curry powder 3 fresh chillies 1kg ripe tomatoes 1/2 x 410g coconut milk METHOD: 1. In a large saucepan, sweat off the onions till tender. 2. Then add the garlic, chilli and spices and fry for a further 5 minutes. 3. Add the tomatoes and the water and cook at a moderate heat for a further 30 minutes. 4. Stir in the coconut milk and then blend the sauce until smooth. SALSA INGREDIENTS: 30g finely chopped red onion 50g cucumber fleshy centre removed and diced 100g tomatoes diced no seeds 5ml white wine vinegar 10ml canola oil 10ml finely chopped coriander Salt METHOD: 1. Combine all ingredients, adding fresh chopped coriander just before serving
TO SERVE 1. Add the seafood mix to the curry sauce and finish cooking the seafood mix in the sauce. Add the spinach and remove from heat. 2. Cut a lid off the bread and hollow out. Spoon in the curry and add two of the remaining mussels in their shell on the top for garnish and balance the lid back on. Serve with a tomato salsa and cucumber riata
CHEFS TIP You can use individual oven dishes if you cannot find terracotta pots. Can use chicken instead of seafood
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SMOKED FRANSCHOEK SALMON TROUT WITH LEMONGRASS MAYONNAISE AND SPRING ROLL CRISPS LOCALLY SMOKED FRANSCHOEK SALMON TROUT ENHANCED BY THE FLAVOUR OF FRESH LEMONGRASS SERVES 6 Preparation time: 40mins Cooking time: N/A Special equipment: deep fryer Planning ahead: N/A INGREDIENTS: 6x 70g smoked Franschoek salmon trout SALAD INGREDIENTS: 100g carrots julienne 100g-baby marrow julienne 100g asparagus julienne 100g-cucumber julienne 20g chopped coriander METHOD: 1. Cook the asparagus in boiling till tender and refresh in ice water. 2. Combine all the vegetables and add coriander. 3. Add a small amount of dressing DRESSING INGREDIENTS: 25ml white wine vinegar 5ml Dijon mustard 75ml canola oil Salt METHOD: 1. Combine oil, water, and vinegar. Add a little salt for seasoning SPRING ROLL CRISP INGREDIENTS: 1 sheet spring roll pastry METHOD: 1. Heat the fryer to 160째c 2. Fry the cut spring roll pastry till golden brown 3. Place on paper towel to drain the excess oil
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LEMONGRASS MAYONNAISE INGREDIENTS: 1 egg yolk 10ml white wine vinegar 300ml canola oil 50g fresh lemon grass Zest of one lime Salt 10ml lime juice METHOD: 1. Heat the oil up with the crushed lemongrass in to infuse the flavour. 2. Remove from heat and allow to cool. Once cool strain the lemongrass out of the oil. 3. In a blender add the 1 egg yolk and white wine vinegar, slowly add the oil until it starts to thicken. 4. Add the zest and season with a little salt and a little juice of the lime. 5ML KETA CAVIAR TO SERVE: 1. Drizzle the mayonnaise around the plate then layer the salmon and the salad. 2. Finish the top layer off with the salad. 3. Carefully place the crisp on top and place a little of the caviar around the plate. 4. Serve immediately
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AMARULA PANNA COTTA WITH ROSE POACHED STRAWBERRIES SERVES 6 INGREDIENTS: 200g cream 50ml amarula 40g Caster Sugar 2 gelatin leaves 1 vanilla pods, split 30 strawberries 500ml rose wine 50g sugar 1 lemon 100g stock syrup (1:1 sugar to water) METHOD: 1. Combine the juice of the lemon with the stock syrup and bring to the boil, remove from the heat and allow it to cool. Slice 6 strawberries to a thickness of 2mm and immerse in the acidulated syrup. 2. Remove from the syrup and place the strawberries on a silicone oven matt and dry in an oven on 90째C for 2 hours- or until dry. 3. Combine the cream, caster sugar and vanilla in a pot and bring to 60째C. 4. Remove from the heat add the soaked gelatin leaves and allow the vanilla to infuse for 10-15 minutes. 5. Strain and chill until it is as thick as yoghurt, while stirring regularly. Pour the almost set mixture into espresso cups and set in the fridge until needed. 6. Cut 24 strawberries in half and reserve. Mix rose and sugar well until dissolved, bring this to around 50째C and immerse the strawberries in it, do not overcook the berries as they take on a pale colour. 7. Leave this to cool in the fridge. ROOIBOS JELLY INGREDIENTS: 500ml water 4 rooibos tea bags Juice of 2 lemons Sugar to taste 3g agar-agar METHOD: 1. Place all ingredients in a saucepan besides the agar-agar and bring to the boil. 2. Remove the tea bags Add the agar-agar until properly dissolved. Allow to set in the fridge and cut to desired size.
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ExECuTIvE ChEf ThE DouBLE TREE by hILToN cape Town upper eastside Simon Kemp is the executive chef of the four star Upper Eastside Hotel and Conference Centre – the first luxury hotel in Cape Town’s up-and-coming suburb of Woodstock. Renowned for his professional creativity, attention to detail and ability to excel under immense pressure, Kemp’s experience spans some of South Africa’s top four and five star hotels and convention centers.
Kemp
responsible for overseeing the food at His responsibilities include the planning, organization and execution of all kitchen department functions, as well as creating weekly special, pairing and seasonal menus.
the restaurant and conference centre in a
outlets including the hotel restaurant, room service, banqueting and conference facilities,
on the hospitality industry. He spent two years as a trainee chef and chef de partie at the
restaurant, the clubhouse, golf course halfway houses and spa.
He then worked as a chef de partie at the
establishment. position of executive sous chef at the Cape Town International Convention Centre. His responsibilities involved preparing plated
breakfasts, brunches, game lunches, high teas professional.
oversaw the improvement of the catering at the hotel’s restaurant and banqueting and conferencing centre which lead it an increase
guests, restaurant outlet and ‘risk’ catering for
establishment.
heads of states, presidents and dignitaries. undertake the duties of the executive chef in his absence. He was responsible for the
outlets including the hotel restaurant, room service, banqueting and conference facilities, restaurant, the clubhouse, golf course halfway houses and spa.
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in kitchen brigade and menu planning and presentation according to international executive chef was at the Hôtel le Vendôme
south Africa TEL: +27 21 404 0570 EmAIL: CpTuE.REs@hilton.com facebook: Doubletree Twitter: doubletree doubletree3.hilton.com
ROOIBOS SMOKED DUCK BREAST With Butternut and almond reduction, roasted root vegetables, truffled lentil puree, barley risotto and duck essence Serves 4
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INGREDIENTS: 2 Medium sized duck breasts SMOKING MIX INGREDIENTS: 6 tea bags Rooibos 2 TBS Dark brown sugar 1 TBS Coarse sea salt 5 each Star anise METHOD: 1. Trim the duck breasts from excess fat - and score the remaining fat. Grill skin side down in a dry non stick pan over high heat till golden coloured then remove from heat 2. In a smoking box or roasting tray place the smoking mix in the bottom tray and the duck breast on the top tray skin side up 3. Cover tightly with tin foil and place over high heat till it smokes. Once smoking profusely, place in an oven at 160°c for 5 min. 4. Remove from oven and allow to stand, covered till cool - duck breasts should be pink but not bloody or over cooked. 5. When ready to serve, slice and place under grill BUTTERNUT AND ALMOND REDUCTION INGREDIENTS: 4 cups Butternut, peeled and cubed 1/2 cup Ground almonds 2 TBS Butter 2 sticks Cinnamon 1/2 cup Milk 1/2 cup Water 1/2 cup Cream To taste Salt METHOD: 1. Lightly toast the ground almonds under a grill till golden, set aside 2. In a pot over medium heat melt the butter with cinnamon sticks, then sauté off the butternut for 5 minutes 3. Add milk and water and cook covered till butter nut is almost cooked 4. Add the cream and almonds and finish cooking 5. Remove from heat and allow to cool slightly 6. In a food processor blend till smooth 7. Return to a clean pot and reduce to the right consistency, seasoning with salt to taste
ROASTED ROOT VEGETABLES INGREDIENTS: 200g Baby carrots 200g Parsnips 200g Turnips 200g Wild mushrooms 2 TBS Olive oil / rendered duck fat Pinch Salt METHOD: 1. Peel the carrots, turnips and parsnips, cut the turnips and parsnips to 4cm pieces 2. Drizzle with olive oil / duck fat and season with salt 3. Roast at 180°c till just cooked 4. Separately sauté over high heat the wild mush rooms with a pinch of salt TRUFFLED LENTIL PUREE INGREDIENTS: 1 cup Brown lentils 1 clove Garlic 1 TBS Butter 1 cup Cream 1 tsp White truffle oil To taste Salt METHOD: 1. Wash the lentils in a strainer under cold running water 2. Bring to a simmer and slowly cook till soft in water on low heat 3. Strain and set aside 4. Melt butter over medium heat and add chopped garlic - sauté for 30 seconds 5. Add lentils and cream and bring to boil - cook for 2 min 6. Add truffle oil and remove from heat 7. Allow to cool slightly then blend in food processor 8. Pass through a sieve and season BARLEY RISOTTO INGREDIENTS 1 cup Barley 1/2 cup Onions, finely chopped 1 TBS Carrots and celery, finely chopped 1 TBS Garlic, minced 2 Cup White wine 2 cup Duck/chicken stock 50g Butter
50ml Olive oil To taste Salt and pepper 30g Parmesan grated 1/2 cup Cream METHOD: 1. Melt the butter in a wide risotto pot with the olive oil 2. Add the onions and sauté till translucent, add the carrots and celery, sauté another minute 3. Add the garlic, sauté for 30 seconds, then add the barley, sauté another minute 4. Reduce the heat to low and deglaze with half a cup of white wine, keep stirring until the white wine is all absorbed 5. Add half a cup duck / chicken stock and keep stirring till all the liquid is absorbed. Keep repeating this procedure, alternating the wine with the stock until the barley is cooked, but still al dente (25 - 30 min). 6. Season with salt and pepper and set aside 7. When ready to serve return to a pan with the cream and parmesan and cook through for 5 minutes DUCK ESSENCE INGREDIENTS: 2kg Duck bones 1kg Mirepoix (chopped onions, celery, carrots, leeks, garlic, herbs) 1/2 cup Duck fat - rendered / cooking oil 1/2 cup Tomato paste 750ml red wine 1 each Bay leaf 1 tsp Peppercorns 5 litre Water METHOD: 1. Place the duck bones in oven at 200°c till well browned 2. In a large pot heat the duck fat or oil till sizzling point 3. Add the mirepoix and cook over high heat till well colored 4. Add tomato paste and cook till sticking, but not burning 5. Deglaze with red wine 1/2 cup at a time till mirepoix goes a deep reddish brown 6. Add rest of red wine and water with duck bones 7. Skim off any “scum” which rises to the surface 8. Bring to a simmer and cook slowly for 4 hours 9. Strain through muslin cloth and reduce down to 500ml
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INGREDIENTS: 2,5 kg Pork belly - No bone, skin off 3 cups Asian Mirepoix 3 each Star anise 3 tsp Chinese 5 spice 3 tsp Coarse sea salt As needed Cold water ASIAN MIREPOIX INGREDIENTS: 2 each Carrots, chopped 2 sticks Celery, chopped 1 medium Onion, chopped 1 head Garlic, roughly chopped 2 inch Ginger, roughly chopped METHOD: 1. Trim the pork belly and rub all over with the 5 Spice and sea salt 2. Place the mirepoix with the star anise in a roasting tray, placing the seasoned pork belly on top 3. Pour in enough cold water to just cover the pork belly 4. Wrap double with tin foil and roast in an oven at 130째c for 4 hours 5. Remove from the oven and allow to cool for 2 hours 6. Remove from the poaching liquid and rub off any mirepoix. 7. Place in a clean tray with a weighted tray on top to press the belly - chill overnight like this 8. The next day cut the belly into 80 - 90g pieces CHAR SIU BBQ MARINADE INGREDIENTS: 115ml Honey 115ml Dry white wine 90ml Dark brown sugar 90ml Soy sauce 90ml Hoisin sauce 5 - 6 cloves Garlic 2tsp Chinese 5 spice 90ml Red miso paste 90ml Rice wine vinegar 90ml Pomegranate essence METHOD: 1. Blend all ingredients till smooth - keep till needed
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PLUM GLAZE INGREDIENTS: 1kg Red plums, washed, pips removed and cut into chunks 200g Sugar 5 each Star Anise 500ml Water METHOD: 1. In a heavy based pot melt the sugar with the star anise till caramelized and golden brown 2. Add 800g of the plums - cut the remaining 200g into smaller pieces and keep aside till ready to use 3. Once the plums are added the sugar will go hard and brittle - at this point lower the heat and stir every few minutes - keep doing this for the next 40 min - eventually the sugar will re-melt and cook through with the flesh of the plums 4. Add the water and cook for another 20 minutes 5. Remove from the heat, remove the pieces of star anise 6. Allow to cool slightly then blend till smooth in a food processor 7. Keep chilled till ready to use STAR ANISE ROASTED PUMPKIN AND CARROT REDUCTION INGREDIENTS: 1kg Pumpkin, cubed 500g Carrots, peeled and sliced 100g Butter 1 Litre Water 5 each Star anise 350ml Cream 1 TBS Salt METHOD: 1. Add the pumpkin, carrots, water and salt and star anise - bring to a simmer - strain when cooked 2. Melt the butter in a pot and add the pumpkin, carrots and star anise, cook for 5 - 10 min stirring till it takes a little colour 3. Add the cream and bring to a boil. 4. Remove star anise and blend in a food processor till smooth 5. Season if needed STIR FRIED GINGER, SUGAR SNAPS AND TENDERSTEM INGREDIENTS: 300g Tenderstem broccoli 200g Sugar snap peas 100g Pickled ginger
100ml Cooking oil 100ml Tataki sauce METHOD: 1. Heat a wok or pan very hot and add oil - then add broccoli and sugar snap peas 2. Stir fry for 1 min and then add the pickled ginger and tataki sauce 3. Stir fry for 15 seconds and then remove from pan TATAKI SAUCE INGREDIENTS: 135ml Soy sauce 100ml Mirin 45ml Brown sugar 45ml Lemon juice 1 clove Garlic, finely grated 50g Ginger, finely grated METHOD: 1. Whisk all ingredients together TOASTED ASIAN DUKKAH INGREDIENTS: 100ml Cashew nuts 50ml Black and white sesame seeds 30ml Black lava salt 20ml Flaked chillies 3 sheets Nori paper, roughly torn 2 tsp Chinese 5 spice METHOD 1. Lightly toast the cashew nuts under the grill, stirring - allow to cool 2. Add cashew nuts with the black lava salt, flaked chillies and Nori paper to a blender and blend till consistency of sugar granules 3. Toast the sesame seeds under the grill and add with the 5 spice to the mix METHOD TO SERVE: 1. Baste the pieces of pork belly and braai or char grill (otherwise pan fry) - till lightly caramelized 2. Re-heat in small pots the plum glaze and the pumpkin reduction 3. In a pan start reducing the remaining char siu sauce with the chopped plums and add the pork to this 4. Cook for 2 min on each side then put pork under the grill till well caramelised 5. Wok fry the vegetables and then plate and serve finishing with a sprinkle of the Asian Dukkah
PLUM GLAZED PORK BELLY Star anise roasted pumpkin and carrot reduction, stir fried ginger, sugar snap and tender stem, plum and char Siu glaze, toasted black lava salt, sesame, nori, chilli, cashew and 5 spice Serves 8 Dukkah
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CHOCOLATE “SHUFFLE” Dark chocolate nemesis with wild berry Chantilly, Milk chocolate and espresso truffle, White chocolate, marzipan and mint gateau
ALMOND SPONGE INGREDIENTS: 225g Softened butter 400g Castor sugar 4 each Eggs 1 1/2 tsp Almond essence 1 each Tonka bean - finely grated on a microplane 1 2/3 tsp Vanilla essence 2 tsp Baking powder 1/2 tsp Salt 85g Ground almonds 250ml Milk ALMOND GLAZE INGREDIENTS: 4 TBS Milk 150g Castor sugar 1/2 tsp Almond essence 50g Toasted almond flakes
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METHOD: 1. Pre-heat oven to 180°c 2. Line 2 large baking tins with parchment paper and spray with baking spray 3. Mix the flour, ground almonds, tonka bean, baking powder and salt and set aside 4. In a large bowl cream together the butter and 400g sugar till light and fluffy 5. Beat the eggs in one at a time till well encorporated 6. Add the 1 1/2 tsp almond essence and vanilla 7. Beat into the mix in alternating batches, the flour and almond mix and the milk till just incorporated 8. Pour into the baking tins and bake
9. Bake for 20 - 30 min or until a skewer comes out clean depending on the size of your baking tray 10. Remove and cool for 10 min before turning out 11. Tip out onto a cutting board lined with more parchment paper 12. Remove the top paper, brush with the marzipan glaze 13. Cut each sheet in half so you are left with 4 layers of sponge WHITE CHOCOLATE AND MINT MOUSSE INGREDIENTS: 500g White chocolate broken into small pieces 500ml Cream 2 each Egg whites 1 tsp Peppermint extract METHOD: 1. Over a double boiler melt the milk chocolate - do not let the water boil to vigorously or the chocolate will split 2. When melted, remove from the heat and let stand for a few minutes 3. In a separate bowl whip the egg whites, cream and peppermint extract together - whip to a medium peak. 4. Place a large spoon of the whipped cream mix ture into the slightly cooled chocolate mixture and then fold this chocolate mix back into the cream and egg white mix. 5. Keep in the fridge till needed ASSEMBLING THE GATEAU INGREDIENTS: 4 layers Almond sponge 1 batch White chocolate and mint mousse 300g White chocolate 1/2 cup Toasted flaked almonds METHOD: 1. Place the first layer of sponge (smooth side down), on a clean sheet of parchment paper 2. Evenly spread the white chocolate mousse over 3. Top this with 1/4 of the toasted almonds 4. Repeat making 3 layers of mousse and 4 layers of sponge (finishing with a layer of sponge smooth side facing up) 5. Place in the freezer to “set” the sponge 6. Meanwhile, over a double boiler melt the white chocolate 7. Remove the gateau and pour over the white chocolate 8. Before it sets, garnish with the last 1/4 of toasted almonds 9. Store covered in the fridge till ready to serve 10. When ready to serve dip a knife in hot water, wipe dry and carefully slice
DARK CHOCOLATE NEMESIS Makes 1 spring-form cake tin or 48 mini muffin holes INGREDIENTS: 340g 70% Dark chocolate, chopped 225g Butter, cubed 5 each Eggs 210g Castor sugar METHOD: 1. Preheat the oven to 120°c 2. Place the dark chocolate and butter over a double boiler to melt 3. Put the eggs and sugar in a mixer and beat for 10 min till 4 times volume 4. Prep the cake tin or mini muffin moulds with enough baking spray 5. When chocolate is melted, remove from the heat 6. Very carefully fold the chocolate mix into the egg mix without allowing the eggs to collapse too much 7. Pour the mixture into the cake tin or muffin moulds and place this in a large baking tray 8. Fill half way up the side of the cake tin or muffin tray with boiling water 9. Place in the oven. If using a cake tin bake for 50 min, if using mini muffin moulds bake for 20 min 10. When finished baking switch oven off and keep the door closed - leave in the oven for 1,5 hours 11. Remove from water and allow to set in the fridge for at least 2 hours 12. Warm very slightly to soften in microwave before serving CHOCOLATE GANACHE SAUCE INGREDIENTS: 1 cup 70% Dark chocolate, chopped 1 cup Cream METHOD: 1. Place over a double boiler and melt 2. Use this to pour over the chocolate nemesis when serving WILD BERRY CHANTILLY MOUSSE INGREDIENTS: 500ml Cream 500g Assorted wild berries 300g Sugar 200ml Water 3 leaves Gelatine METHOD: 1. Soak the gelatine leaves in cold water 2. Put the berries on the stove with half the sugar and the 200ml water - simmer for 20 min
3. Strain through a fine sieved chinois and then add the soaked gelatine leaves, allowing to dissolve, allow to cool slightly 4. Whip the cream and remaining sugar till medium peak and whisk in the berry liquid 5. Pour into an airtight container and refrigerate for a few hours before using 6. To serve, heat a spoon in boiling water, dry the spoon and whilst still hot scoop the mousse mix out CHOCOLATE “SOIL” INGREDIENTS: 200g of caster sugar 200g of ground almonds 120g of plain flour 100g of cocoa powder 135g of butter, melted 4 sprigs of mint METHOD: 1. Mix all of the ingredients for the chocolate soil together well and spread evenly onto a baking tray lined with parchment paper. 2. Bake at 160°C/gas mark 3 for 20 minutes, stirring every 5 minutes. Once cooked, leave to cool then store in an airtight container MILK CHOCOLATE AND ESPRESSO TRUFFLES INGREDIENTS: 1 pound milk chocolate, finely chopped 1/2 cup whipping cream 2 teaspoons instant espresso powder or instant coffee powder 2 tablespoons Kahlúa 1 cup (about) unsweetened cocoa powder METHOD: 1. Stir first 3 ingredients in top of double boiler set over simmering water until smooth. Remove from over water. Whisk in Kahlúa. Cool 15 minutes. Freeze until firm, about 2 hours. 2. Line baking sheet with foil. Place cocoa powder on plate. Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds. 3. Dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly. Return to sheet. 4. Cover with foil; chill truffles until firm, at least 2 hours. (Can be made ahead. Chill in covered container up to 1 week or freeze up to 1 month.) 5. Let stand at room temperature until slightly softened before serving.
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CAULIFLOWER WHAT So, I am a carb lover...yes, I know its not “banting” approved but it is my one weakness but in the spirit of ‘trying something new” I was finally convinced by a good friend to give it a bash......the result – My new ‘food crush’ accompaniment to any meal, this alternate to rice or pasta is not only good for you...it is also healthy. you hadn’t done it before (like me)
TO PREPARE: IT’S AS EASY AS 1,2,3 1. Using one large head of cauliflower, cut into quarters. Re move the inner core from each quarter then cut into large pieces. Separate the florets and if the core is tender , add to the florets. 2. Using a food processor – pulse the cauliflower in one second pulses until it becomes granular. (a grater can do the same job, with just a little more elbow grease) 3. Remove any unprocessed pieces for reprocessing
HOW TO SERVE: - RAW – it is pretty much like tossing any other grains into a salad. - COOKED – The cauliflower is more tender when tossed gently in a little butter or olive oil over a medium heat. Cooking time will depend on how tender you would like the consistency to be.
HINT: Try it as ‘fried rice’ in your favourite Chinese dish Cauliflower rice is a great addition to your cooking repertoire whether you’re trying to add more veggies to your diet, trying to eat less carbs or even as a different idea for your dinner table. I have used it as a rice/pasta/couscous replacement and although there is no taste comparison between ‘cauli rice’ and regular rice, I must admit, it serves the that bad. My mate is now trying to convince me to make succeeded in making a ‘slice’ of rice, using an egg to willing to give it a go.
64 | HEALTH
CaUlIFloWer vs rICe cauLiFLoWer : serving size 1 cup
caLories: FaT : soDium : carbs : cHoLesTeroL:
25 0 1% 2% 0
rice (broWn LonG GraineD cooKeD): 216 3% 0% 15% 0%
HEALTH | 65
66 | BON VIVANT
mEET youR MatcHa
TO pREpARE: maTcHa Green Tea
matcha powder and blend into paste with a spoon
Matcha the green tea that has been popular in Japan for centuries has become the latest fad of foodies, hipsters and the health conscious. We tried some on a recent trip abroad and loved that just one cup left us relaxed and alert minus the jitters that normally comes with coffee!
water, alter measurement to suit taste some ice cubes for a ice version
Matcha has become so popular that in new York
*tHe tea poWder Is avaIlable at HealtH stores or at a ‘tea merCHant’ near yoU
When in New York try out the Matcha Bar NYc - Brooklyn
FUEL YOUR HUSTLE: regularly brewed green tea. antioxidants than usual green tea. fast 4. Relaxes the mind and body 6. Boosts your mood and helps with concentration magnesium
DiD you know
This anTi-oxidanT power house has TwenTy Times more anTi-oxidanTs Than pomegranaTes. (as revealed in a recenT sTudy known as orac (oxygen radical absorbance capaciTy by experTs aT TufTs universiTy, massachuseTTs) The magic of maTcha is a greaT addiTion To your weighT loss programme as iT enhances your meTabolism and burns faT and calories up To 4 Times wiThouT increasing your blood pressure or hearT raTe.
HEALTH | 67
68 | ENTERTAINMENT
Tech-Know Tech-know
We find the most current, trendy & relevant gadgets that will make even the ‘nerdiest’ geek smile
Mini esPresso
features a semi-automatic pistol, which the user manually pumps to build the pressure required for extraction, thereby avoiding the to the camera of your mobile device. It is so tiny, that it’s hard to notice it is on your device at all peek-i.com
wacaco.com
rooMBa i roBoT VacuuM cLeaner
dust, hair and debris than previous Roomba models, Roomba maintenance hassle.
iMediaShare, AirShare, Allshare and more.
irobot.com
amazon.co.uk
ENTERTAINMENT | 69
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carefully surviving life in a tough adventure park, Jurassic World, as originally envisioned by John Hammond. This new park is owned by the Patel Corporation. Owen (Chris Pratt), a member
college applications, academic interviews, underground party leads him into an adventure that could allow him to go from being a geek, to being dope, to ultimately being himself.
have changed, but the bond between them remains strong as they navigate the capricious and often cutthroat world of Hollywood.
behavioral research on the Velociraptors. Jurassic World’s attendance rates begin to decline and a new attraction, created to
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In a time of enchantments when legends and magic collide, the sole remaining a prophesized hero born with incredible quiet life as a farmhand, the unlikely young hero embarks on a daring adventure with his battle-hardened mentor to vanquish a dark queen and the army of supernatural assassins she has dispatched against their kingdom.
70 | ENTERTAINMENT
and lesbian activists decides to raise money to support the families of the striking miners. embarrassed to receive their support. But the activists are not deterred. They decide miners.
Murder is the leading cause of work related deaths for journalists as censorship increases worldwide. In addition to those who have been killed, dozens have been attacked, kidnapped, or forced into exile in connection with their coverage of crime and corruption. Journalists reporting from of kidnapping, intimidation, and beatings.
eXPeRience this acTion e
never before seen sequences and world leading stunt team The presenters are back with the highly anticipated ‘Clarkson, Hammond and May Live’ and ready to electrify audiences in
To booK TicKeTs For cLarKson, HammonD & may Live in JoHannesburG, visiT WWW.cLarKsonHammonDanDmayLive.co.za or caLL 086 1000 291
the scenes preview videos, showing them getting ready for the
DaTe: 12 -14 JunE 2015
ReaD this JoyriDe
Daughter oF Deep siLenCe
secret become unlikely accomplices for midnight pranking, and are soon in over their heads—with the law and with each other—in this sparkling standalone from
In the wake of the devastating destruction of the luxury yacht Persephone, just three souls remain to tell its story—and two of them are lying. Only Frances Mace knows the terrifying truth, and she’ll stop at nothing to avenge the murders of everyone she held
It’s been years since Carly Vega’s parents
she loves and possibly losing herself in the
studies hard, and works at a convenience store to contribute to getting her parents back from Mexico.
that examines perceptions of identity, love, and the lengths to which one girl is willing to go when she thinks she has nothing to lose.
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Florence & the Machine | How big how beautiful
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ryn weaver | The fool
ENTERTAINMENT | 71
| November 2014
JUNE 2014
elegance is a question of choice
NOVEMBER 2014
TLALE TAKES NEW YORK We Talk To Iconic Designer David Tlale
RELAIS
&CHATEAUX
Celebrating 60 Years Of Luxury Spaces
CAMERON DELPORT Sunfoil Dolphins Cricketer Strikes A Pose
LUSTY RIDES
Bringing Dads Fantasy To Life
DR SHEENA GENESS DR SHEENA TALKS TO USGENESS ABOUT TALKS TOFASHION US ABOUT CHARITY, AND CHARITY, FASHION AND BEING A DOCTOR BEING A DOCTOR
DECADENT BEACH DESTINATIONS TO DECADENT BEACH MAKE YOU GO AHHH!! DESTINATIONS TO MAKE YOU GO AHHH!!
“Dads Dare Dream”