GINJA Food & Lifestyle Magazine Mar '14

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4 GINJA food magazine

COVER feature22 Lambertsbaai Crayfish and Culture Festival: A celebration of all things South African

Food10 Lucas Carstens: Simonsig Cuveé’s head chef goes back to basics

15 Jan Braai: From CA to Braai Master

32 It’s all in the pastry: Back to basics with pastry

45 myoga: A culinary journey leading to an enhanced dining experience and trademark fusion dishes

57 One potato at a Time: Taking a new look at our everyday simple spud

62 Vegan Variety: Debunking the vegetarian myths

70 9th Avenue Bistro: Durban’s dining delight

75 The Chocolate Factory: Bringing Mumbai’s chocolate Mecca to your doorstep

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Drinks40 Bot River Barrels and Beards: This close-knit winemaking community reveal their facial fur and wacky whiskers at the Harvest Celebration

24 peter Falke Wines: Seafood’s perfect pairing

30 Van Loveren Wines: Keeping the love of wine in the family

Travel Local82 Craving Clarens: The Jewel of the Freestate shines bright

Travel Abroad90 miami: Beaches and mouth-watering meals

junior chef102 Granadilla Goodness: A fruit that packs a delicious punch

Giveaways08 Subscribe and win:Protea Hotels is giving away executive accommodation for two to one LUCKY SUBSCRIBER valued at R10 000

17 Jan Braai: GINJA is giving away Jan Braai Red Hot cookbooks. A must have for all braai enthusiasts

29 peter Falke Wine: What better way to start the day than with a hamper worth R300?

30 Van Loveren Wines: Six lucky readers stand a chance to win a Christina van Loveren hamper worth R200

54 myoga: Win a seasonally inspired 7-course tasting menu by Chef Mike Bassett and Chef Evan Coosner valued at R1040

regulars07 Editors Letter: Jacqui shares her thoughts

108 GINJA Culinary guide: Your go to guide

112 Dine out guide: The Ginja selection to dining out in South Africa

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MARCH ISSUE Nº10ED ITO RS N OTES

Jacqui Brown

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating” Luciano Pavarotti

In the bustle of our everyday lives, I was relieved to discover a common philosophy amongst the foodie masses. The distinct drive to have time out, exercise and literally stop to smell the rosemary is definite change in course from the previous years. This month, Ginja has been jam packed (literally) with the launch of our new cyber home – www.ginjafood.com, our amazing online store featuring products from the likes of Jamie Oliver, our rebranding and then of course our culinary adventures which keep you in the front line of what’s happening in the foodieverse (universe).

The catalyst of chaos in life led the investigation of how to relax in true South African form. As a South African, I know of only one way - and that is an afternoon braai.

Wikipedia describes the word braai as follows: “The word braai (plural braais) is Afrikaans for “barbecue” or “grill” and is a social custom in South Africa. The term originated with the Afrikaans-speaking people, but has since been adopted by South Africans of many ethnic backgrounds”.

Any South African will tell you this may be true, but to us the word “braai” means a gathering of friends and family, cracking open a few beers and savoring the wonderful tastes and each other’s company.

So in line with South African culinary and cultural traditions, we hope you enjoy our March calendar which is brimming with ideas from the likes of “Jan Braai” and the Lamberts Bay Kreeffees that will likely foster opportunities for families and friends to get together.

meet you at the braai.


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EXECUTIVE CHEF AT TSOGO SUN

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CELEBRATE WITH BAKING

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S i m o n S i g C u v é e H e a d C H e f :

Originally from Nelspruit, Head Chef Lucas Carstens, feels completely at home in the winelands kitchen of Simonsig’s Cuvée restaurant. Having honed his culinary skills at another Stellenbosch hot spot, Terroir, followed by a stint at Reuben’s at the 5-star One & Only hotel in Cape Town, Lucas is ready to set his own course at this popular Winelands destination. Equally inspired by French Provençal flavours, homegrown South African tastes and Asian ingredients, this versatile chef sources the finest local ingredients to create a feast of uncomplicated dishes with a sustainable conscience.

“Today, sustainability by having your own vegetable garden or even breeding your own fish, and then serving it in your restaurant, is the way to go. I explore with new meat cuts and reduce our carbon footprint by relying heavily on local produce,” shares this Institute of Culinary Arts graduate.

Dining with Lucas at Cuvée, guests can expect nothing less than ‘back to basics’, honest food, made with the freshest ingredients, with the greens harvested from the herb and vegetable garden on Simonsig Estate. Working side by side with his team, they stock their pantry with as much local produce as possible to support the surrounding communities.

To accommodate the changing season, Chef Lucas Carstens has added his special twist to wholesome winter dishes such as Cuvée’s slow cooked springbok pie with hydrated peaches and roasted parsnips. His

seared tuna with mushroom, pancetta and avocado, drizzled in a cracked black pepper dressing is another sure winter winner.

There are plenty of other popular seasonal favourites on the menu from the palate enticing cauliflower & truffle soup with gratinated mushrooms to a rich rabbit terrine with bourbon pickled vegetables or a lasagna of braised lamb.

For the sweet tooth there is a feast of indulgences such as warm chocolate satandagi with orange-carrot panna cotta and ginger miso ice cream, a dreamy tonka bean crème caramel with cape gooseberries and a delicious pear and frangelico tart with clotted cream and vanilla anglaise.

Lucas’ classical training and global approach to cuisine saw him cooking for high profile guests during his career, including Oscar-star Denzel Washington. Not your typical fiery chef, Lucas is laid back and very likeable. His love of food comes from his heart and as a result he has mastered a broad range of cuisines. “The Stellenbosch Winelands has a lifestyle second to none. We have access to beautiful ingredients, great local talent and an endless wine supply. What more could one want,” shares a man who values ginger as the ultimate ingredient.

Lucas carstens


Prawn PaPaya saLad with chiLLi and ginger

Salad• 1 med size papaya peeled, deseeded and cubed• 2 avocados peeled and cubed• 200g butter lettuce • 1 red onion, sliced• 2 spring onions, sliced green part only• 100g brean sprouts.• 12 med sized prawns, shelled, deveined and blanched.

Dressing• 60ml boiling water• 60ml fish sauce• 2 tbs fresh lemon juice• 2 tbs fresh lime juice• 1 tbs finely chopped palm sugar• 1/2 stem lemon grass, pale section only, finely chopped• 2 long fresh red chillies, deseeded, finely chopped• 5cm ginger,diced

1. Mix all the salad ingredients together and place in a salad bowl.

2. Dissolve the palm sugar in the boiling water; add the remaining ingredients mix well let it cool and use as your salad dressing

Line fish with temPura musseL’s kachumber and Laksa

For the fish • 5 x 180g fresh line fish fillets • 30ml olive oil• salt • pepper

Laksa sauce• 2tbsp laksa paste• 500ml coconut cream• 30ml fish sauce

Laksa paste• 2 cloves garlic, chopped• 2cm piece fresh ginger, chopped• 2 green chillies, seeds removed• 1 kaffir lime leaf, chopped (optional)• 2 stalks lemon grass, peeled and chopped• 2 tbsp cashew nuts• 1 tbsp brown sugar• 1 tsp ground turmeric• 1 tsp ground coriander • 1 tbsp fish sauce• Juice of 2 limes

Kachumber• ¼ small cucumber, seeds removed, diced• ½ carrot, diced• 1 tomato, seeds removed, diced• ½ tsp salt• 1 tsp caster sugar• 1 lemon, juice only• 2 tbsp extra virgin olive oil• 1 tbsp finely chopped fresh coriander• salt and freshly ground black pepper

Tempura mussels• 12 Mussels

• 3 cups tempura flour• Ice cold water

1. For the fish, add the oil to a large frying pan on high heat, when oil starts to smoke add the fish fillets skin side down and fry till skin turns brown and crispy, season with salt and pepper flip the fish over and cook on medium heat till just cooked.

2. For the mussels, trim the mussels by removing any fibrous tissue from inside the mussel cavity.

3. Now make the tempura batter. In a bowl, place 2 cups of the tempura flvour and add enough iced water to make a thin batter. Do not over mix - a few lumps are ok.

4. Heat a fryer or a pan of vegetable oil. Quickly toss the mussels in the remaining one cup of tempura flour to coat, and then mix into the tempura batter.

5. Quickly fry and then place on a paper towel to drain.

6. For the paste, grind all ingredients together with a mortar and pestle, or in a spice mill or food processor to form a smooth paste.

7. For the sauce add two tbsp of laksa paste to 500ml of coconut cream season with the fish sauce and cook for 5min.

8. For the kachumber, place the diced cucumber, carrot and tomato into a mixing bowl

9. In small bowl, whisk together the salt, sugar, lemon juice, olive oil and coriander to make a dressing. Pour the dressing over the diced vegetables and mix until well combined.

10. Season, to taste, with salt and freshly ground black pepper.Serve all togheteher on your table in serving bowls and dishes.


strawberries and cream

strawberries and cream

Vanilla Panna Cotta• 250ml milk• 250ml cream• 4 gelatine leaves• 1 vanilla pod• 60g sugar• 125ml, whipped cream (soft peak)

1. Soak gelatine, drain and set aside

2. Bring the milk, cream, vanilla pod and seeds and sugar to a boil, strain

3. Stir in the gelatin (mixture must be luke warm) and cool down completely

4. Fold in whipped cream

5. Pour mixture into moulds, cover with clingwrap and set in the fridge.

Strawberry Couli• 240g fresh strawberries (or frozen)• 1 tsp lemon juice• 2 tsp sugar

1. Place the strawberries, sugar and lemon juice in blender and puree till smooth

2. Strain and set aside till needed

White Chocolate Ice Cream• 300ml milk• ½ vanilla pod• 4 large egg yolks• 75g castor sugar• 200g good quality white chocolate, chopped• 200ml cream

1. Boil the milk and vanilla pod and seeds in a pot until it starts to bubble gently.

2. Whisk the egg yolks and sugar till well mixed

3. Pour the scalded milk onto the egg

mixture, slowly and while whisking. pour the mixture into a bowl that fits over a pot of simmering water (baine marie). stir the custard over baine marie until the mixture thickens and coats the back of a wooden spoon.

4. Add the chopped white chocolate and stir until melted completely.

5. Cool the mixture overnight if possible. once chilled add the cream to the mixture (if you are not using a ice cream churner, whisk the cream to stiff peak and fold into mixture)

6. Otherwise pour mixture into churner and churn till ready

7. If no churner is available – set the mixture in a shallow container in the freezer and stir every 30min till set, approx 3 hours.

Dehydrated Strawberries• 200g fresh strawberries• 500g coarse salt

1. Place the salt in a tray and cover with muslin cloth or greaseproof paper

2. Wash, dry and quarter the strawberries, remove all white flesh

3. Place quarters onto the paper or cloth tray

4. Place in oven on 50ºC to dry for 1hour

To assembleUnmould the panna cotta onto a plate (middle). drizzle the couli around the panna cotta. ball the ice cream with a scoop and place next to the panna cotta. garnish with the dehydrated strawberries (about 3).

Cuvée is open from Tuesday to Sunday between 12h00 - 15h00 and Friday evenings from 19h00 - 22h00. Private evening functions and parties can be reserved in Simonsig’s stylish Van Niekerk Room.

Simonsig Wine Estate is located outside Stellenbosch, on the Kromme Rhee road between the R44 and R304. For more information visit www.simonsig.co.za


his real name is Jan scannell and he is the driving

force behind National Braai Day.


Jan always had a passion for braaing, which

came from growing up with his father and

two grandfathers who shared his passion. he

doesn’t have any formal qualifications as a chef

– but he is a qualified Chartered Accountant! He

knows his way around the kitchen and considers

himself a normal guy who enjoys creating great

meals on a fire. His father taught him the basics

of braaing and they still braai together as often

as they can. through the nature of his work

he gets exposed to many great braais and so

he learns tricks from the people across south

africa and the world – ‘they all have a story to

tell and braai knowledge to share’.

Jan is quick to point out that national Braai

day was not born from his passion for braaing,

but rather his passion for south africa – “we

live in the greatest country in the world with

many fantastic things going for us. the idea is

to create a national day of celebration in south

africa. a nation building asset where one

day per year the whole country gets together

around fires and simply celebrate being South

African. In Africa the fire is the traditional

place of gathering and to this day that is the

case with a braai. for many generations that

is the place where the elders of tribes would

gather. It is a very fitting place to celebrate our

heritage on an annual basis.”

“the irish have st. patricks day, the french

have Bastille day and australians have

australia day. my hope is that national Braai

day can become the same thing for south

africa, a day of national celebration.” Jan says.

national Braai day was founded in 2005. as a

CA Jan worked at a large accounting firm and

was offered a prestigious position at the firm’s

New York office, but while touring Europe

before heading to the states he realized that

he didn’t see himself behind a desk staring

at excel spreadsheets for the rest of his life –

so he made a change. he wanted to get south

africans excited about national Braai day!


today Jan Braai is well-known to south african

tv-audiences for his tv show: ‘Jan Braai vir

Erfenis’ (Jan Braai for heritage) and he is also

a regular guest on other television and radio

shows. In 2012 Jan Braai released his first

book, fireworks (also available in afrikaans as

vuurwerke) which went to nr 1 on the south

african bestseller lists. the book covers all

the nitty gritty of braaing and includes Jan’s

tricks, suggestions and recipes. his second

book, red hot, was released in august 2013.

in red hot, Jan moves beyond instructions for

braaing steak, chops, and wors, he challenges

us to try various curry potjies, soups, chicken

mayo braaibroodjies, and even malva pudding

and apple tart, all cooked on a fire! The recipes

are new, but the book has the same fantastic

photos, clear and easy-to-follow recipes and

Jan’s characteristic touches of braai humour. G

GinJa is GivinG away Jan Braai

rEd hot CookBooks. it’s a must havE for

all Braai Enthusiasts!

tweet & follow to win! 1 of 2 cookbooks could be

yours. to win follow @Ginjafood + @janbraai and tweet

#winJanBraai before 26 march 2014.

Red Hot : has been awarded the Best Barbecue

Cookbook in South Africa for the 2013 Gourmand

World Cookbook Awards; and has qualified to

compete for The best in the world award at the

Beijing Cook Bookfair in May 2014!



OSTRiCH MeAT iS quiTe SOuTH AfRiCAn. iT’S AlSO quiTe HeAlTHy. WHile We’Re On THe HeAlTHy ROuTe, i SuGGeST SeRvinG OSTRiCH filleT in THe fORM Of A SAl Ad. AS WiTH Beef STeAk, yOu BR A Ai OSTRiCH filleT OveR veRy HOT COAlS. leT iT ReST pROpeRly BefORe SliCinG iT inTO THin SliveRS. THeSe dAyS yOu CAn find vACuuM-pACked OSTRiCH filleTS On THe MeAT COunTeRS Of AlMOST Any SupeRMARkeT in THe COunTRy.

What you need(serves 4)

• 800 g ostrich fillets• 2 tots olive oil• salt and pepper• 6 nectarines (or peaches –perfectly ripe, stoned and halved)• 1 large bag fresh rocket leaves(or watercress)• 3 rounds feta cheese (about 200 g)• olive oil (for drizzling)• balsamic reduction (or vinegar, for drizzling)

1. splash the olive oil over the ostrich fillets and toss them around so that they are coated with oil on all sides. now season them all over with salt and pepper.

2. use a brush or your recently washed hands to also coat the cut side of the nectarine halves with olive oil.

3. Over a very hot fire, braai the fillets for 4–5 minutes a side, then take them off the heat and let them rest for at least 10 minutes. (the idea here is not that you have to serve the meat while it is still hot from the fire. The idea is that you serve meat that has a great flavour from the fact that it was braaied.) ostrich meat can be enjoyed medium rare, but you can also braai it medium with an internal temperature of 70 °C. i wouldn’t braai it past that point, as it will then just become dry and tasteless.

4. on less heat (set the grid higher and/or scrape away some coals), braai the nectarines cut side down for about 2 minutes, just to give them some colour.

5. Slice the fillets into very thin slivers, showing off the pink insides. for this you’ll need a very sharp knife so, if you don’t have one yet, buy a

knife sharpener or new knife or both.now put the salad together using all of the other ingredients. finish with a drizzle of some olive oil and balsamic reduction or balsamic vinegar.

and …

for a special day, say for example valentine’s day, substitute the nectarines/peaches with strawberries, as they also go well with braaied ostrich. if on any normal day you can’t get hold of ostrich fillet for this recipe, just use normal beef fillet and braai it medium rare.

Ostrich fillet salad



Shish KebabsSHiSH keBABS ARe A TuRkiSH veRSiOn Of WHAT We GeneR Ally CAll SOSATieS. THe TuRkS lOve TO SkeWeR SpiCy MARinATed MeAT WiTH TOMATOeS, peppeRS, OniOnS And MuSHROOMS, And i ReCkOn THey’Re On THe MOney. leT THe MeAT MARinATe OveRniGHT TO AllOW THe fl AvOuRS TO develOp TO THeiR full pOTenTiAl, And fOR THe MeAT TO ABSORB THeM pROpeRly.

What you needfOR THe MARinAde:• ½ cup olive oil• ½ cup lemon juice• ½ tot ground cumin• ½ tot ground paprika• ½ tot ground coriander• ½ tot dried oregano• 1 tsp salt• ½ tsp black pepper

fOR THe keBABS:• 1 kg steak (rump, sirloin, rib-eye or fillet, cut into 3 cm × 3 cm cubes)• 2 onions (cut into large chunks, with

layers separated)• 2 peppers (green, yellow or red - seeds and stalks removed, and cut into square chunks)• 250 g small button mushrooms(whole)•250 g cherry tomatoes

1. throw all the ingredients for the marinade together in a marinating bowl and mix well. toss the beef cubes into the mix and stir until all the pieces are coated in marinade.Cover the bowl and marinate for at least 3 hours (on your counter or somewhere in the shade), but preferably overnight. whenever you feel like it, you can visit the meat and stir it around before putting it back in the fridge.

2. around the time that you’re lighting the fire for your braai, remove the marinated meat from the fridge and wash your hands for the assembling process. skewer the beef cubes by alternating with pieces of onion, peppers, whole mushrooms and cherrytomatoes, packing them tightly together. Brush the assembled kebabs with any leftover marinade.

3. Braai the kebabs for about 8 minutes over hot coals. the kebabs can be quite fragile, so braaing them in a

hinged grid that you close gently is the way to go.

and …

if you’re in the middle of the karoo and find yourself with an ample supply of good yet affordable lamb, use chunks of that for your shish kebabs instead of beef.


L A m B E R T S B A A I crayfish and culture festival

march heralds the annual lambert’s Bay “kreeffees”

that celebrates all things south african, and with a

weekend filled with good food, music, laughter and

good ‘old-fashioned’ west Coast hospitality, what

more could you ask for?

for 12 years this small town, situated just 2.5hrs

from Cape town on the west Coast, known as

the crayfish mecca of south africa, has brought

families together to celebrate south african culture

and this year will be no different.

from the 21st – 23rd march get ready to be blown

away by what they have on offer – Crayfish are of

course the main reason for the festivities; these

vibrantly red, delicious crustaceans are available

in abundance, at a price that makes even your

wallet smile.

If crayfish isn’t your thing, there are more than 80

stalls offering clothing, jewellery, food and gifts,

you are guaranteed to walk away with something

magnificent. let’s not forget the entertainment!

from friday afternoon through to late saturday,

you will be serenaded by local artists featuring

the likes of dewald wasserfall, theuns Jordaan,

dJ ossewa, Gerhard steyn, snotkop, kurt darren

and more.

the kiddies Corner is a little ones paradise,

entertaining them with face painting, puppet

shows, a jumping castle, colouring in competitions,

balloon folding and tons of arts and crafts!

there are a variety of places to stay either in

lambert’s Bay or Elands Bay nearby so if you are

looking for a family weekend away on the west

Coast, this festival is a must. polish the dancing

shoes, pack the bags, bring the kids and dance to

the heartbeat of africa. G


C OV ERR EC I P E

Chargrilled crayfish with spicy sate sauce


Chargrilled crayfish with spicy sate saucePaired witH Pf BlanC de noirS 2013

CharGrillEd Crayfish• 2 crayfish, about 700 g each• 125ml Sate sauce• 1 lemon, cut into wedges

satE sauCE• 100g dried shrimp• 500ml vegetable oil•1⁄2 garlic bulb, outer papery skin removed, cloves crushed• 10 spring onions, sliced, white part only• 1 teaspoon chilli flakes• 200g crab meat• 2 teaspoons sugar• 1 tablespoon oyster sauce• 1 teaspoon sea salt• 2 teaspoons fish sauce• 100ml chilli oil

1. for the sate sauce, soak the dried shrimp

in 250 ml water for 20 -minutes, then drain

and set aside.

2. pour the oil into a wok and bring to

medium heat. fry the garlic and spring

onion for 2 minutes, or until fragrant.

Now add the chilli flakes, crab meat, dried

shrimp, sugar, oyster sauce, salt and fish

sauce. stir together, then reduce the heat to

a low-simmer.

3. Cook for 30 minutes, stirring every 5

minutes. lastly stir in the chilli oil and

simmer for a further 5 minutes.

4. use this sate sauce as a dipping sauce for

noodle soups, or add it to stir-fries. it can be

refrigerated in an airtight container for up

to 2- weeks.

5. For the crayfish, bring to room

temperature first.

6. Turn the crayfish upside down on

a chopping board. slice them in half

lengthways, from the tail to the top of the

head and remove the digestive tract.

7. Place each half-crayfish, meat side down,

on a barbecue or chargrill pan that has

-been preheated to medium. Cook for 7

minutes, then turn the crayfish halves -over

and baste the crayfish meat with the sate

sauce. Cook for a further 7 -minutes.

8. serve hot, with the lemon wedges.


mussels with tomato, white wine and garlic


Grilled Snoek


Grilled SnoekPf Sauvignon BlanC 2013

• 10 ml ginger, finely grated• 10 ml garlic, finely chopped• 30 ml apricot jam• 30 ml soya sauce• 1 snoek (about 1,3 kg), butterflied and cleaned• A few sprigs fresh coriander and fresh limes to serve

1. Prepare a fire providing enough medium

to hot coals.

2. Combine the ginger, garlic, apricot jam

and soya sauce in a small bowl.

3. Brush half of the sauce over the snoek and

place skin side down over the coals.

4. Braai for about 30 minutes or until the

fish flakes easily when pierced with a fork.

Baste regularly with the rest of the sauce.

5. serve with fresh coriander and lime

wedges.

mussels with tomato, white wine and garlic

• 1 tablespoon olive oil• 1 large onion, finely chopped• 3 garlic cloves, chopped• 150ml dry white wine• 400g tinned chopped tomatoes• 1 bay leaf• 1 teaspoon dried chilli flakes• sea salt• 24 mussels, washed and debearded• 2 tablespoons flat-leaf parsley, chopped• freshly ground pepper

1. heat the olive oil in a large saucepan over

medium heat. add the onions and garlic and

fry gently for about 5 minutes.

2. add the white wine and let it sizzle, then

add the tomatoes, bay leaf, chilli and sea salt

and pepper. let it bubble, then turn down

the heat and gently simmer for about 10

minutes.

3. turn the heat back up, add the mussels

and cover with a lid. leave to boil for about

5 minutes, or until the shells open. discard

any unopened shells.

4. serve in big warmed bowls and sprinkle

with parsley to garnish.


Poached Crayfishwith crab coleslawPaired witH Pf BlanC de noirS 2013

inGrEdiEnts

• 1.2kg fresh crayfish

• salt

• 2 oranges

• 1 lime

• 1 grapefruit

• 150ml extra-virgin olive oil

• 1 tsp caster sugar

• 1 tbsp chopped dill

• 1 tbsp white vinegar

CraB ColEslaw

• 300g crabmeat

• 1 small wombok, finely shredded

• 5 spring onions, thinly sliced

• 1 small carrot, julienned

• 1 red onion, very thinly sliced

• 150g Mayonnaise

• 2 tbsp flat-leaf parsley, finely chopped

• 1/2 lemon, juiced

• salt and freshly ground black pepper

1. Place the crayfish in the freezer for

30 minutes. this makes them docile and

slows their metabolism, and humanely

dispatches them.

2. Bring a large saucepan of water to the boil.

Plunge the crayfish into the water and turn

off the heat. after 2 minutes, remove the

crayfish and remove the tail. Using scissors,

cut away the under-cartilage of the tail and

carefully remove the entire tail meat.

3. Wrap the crayfish tail in plastic wrap

and roll into a cylinder. return the meat

to the water, still off the heat, for about 20

minutes. This gently poaches the crayfish

rather than boiling, so the tail meat will be

beautifully tender. Slice the crayfish tail into

4–6 medallions and refrigerate until ready

to serve.

4. to make the crab coleslaw, combine all of

the ingredients in a large bowl and use your

hands to toss everything together. season

with salt and pepper, adding a little extra

lemon juice, if desired. set aside.

5. to make a sauce, juice all the fruit,

reserving a few segments from each to

roughly chop. pour the sauce into a jug and

stir in the olive oil, sugar, dill and vinegar.

add the chopped fruit.

6. to serve, divide the crab coleslaw between

serving plates and balance two medallions of

crayfish on top. Season with some salt and

drizzle with the sauce.


win 1 of 12 pEtEr falkE winE

hampErs to thE valuE of r300 EaCh!

tweet & follow to win! follow @

Ginjafood + @peterfalkewines and tweet

#winpeterfalke before 26 march 2014.

terms & Conditions apply.

visit www.ginjafood.com for details.

Poached Crayfishwith crab coleslaw


VL Family Vineyards 1 2/14/12 11:12 AM Page 1

C M Y CM MY CY CMY K

win 1 of 6 van loveren Christina Chardonnay 2012 & Christina sauvingon Blanc 2013 hampers valued at r200 each. tweet & follow to win! simply follow @Ginjafood + @vanloverenwines and tweet #winvanloveren before 26 march 2014.

terms & Conditions apply. visit www.ginjafood.com for details.


CHRISTINA VAN LOVEREN SAUVIGNON BLANC

This single vineyard Sauvignon Blanc is full-bodied with a typical grassy character. Fresh, herbaceous tones are balanced with apple, tropical fruit and green fig on the palate to ensure an elegant, lingering finish.

Ive chosen a gorgeous recipe I came

across about a year ago. I find the

freshness of the granadilla and the bite

of the chilli compliment these sensual

critters perfectly – washed down with

this fresh fruity savingon blanc from Van

Lovren and you have a sure winner!

OYSTERS WITH A CORIANDER AND

GRANADILLA FRUIT RELISH

• 3 rock oysters

• 1 lemon, juice only

• 1 lime, juice only

• 150ml olive oil

• 1 granadilla, pulp scraped out

• 1 tsp chilli flakes

• 1 shallot, finely chopped

• Small handful fresh coriander,

finely chopped

• 1 lime, cut into wedges, to serve

1. Carefully open the oysters using an

oyster shucker and place on a serving

plate.

2. Place all the remaining ingredients,

except the lime wedges, into a small

bowl and mix well.

3. To serve, pour the relish over the

oysters and garnish with lime wedges,

pour yourself a glass of wine and enjoy!

CHRISTINA VAN LOVEREN CHARDONNAY

A well-balanced, single vineyard wine. Typical citrus and buttery aromas are complimented by toasty oak derived from new French oak barrels. Full, dry finish.

This chardonnay is ideal with salads with

vinaigrette, Goat’s Milk Cheese, Lemon;

Garnished fish-dishes and Thai Food.

There’s nothing nicer than a fresh Thai

dish and crisp chardonnay to finish off

the day. For this wine I have chosen a

noodle and shrimp dish.

GLASS NOODLE AND SHRImp THAI DISH

• 10-12 medium to large shrimp,

preferably raw and fresh, but frozen

and/or cooked shrimp will work too

• 2 cooked cups vermicelli glass noodles

; OR vermicelli rice noodles

• approx. 1 cup fresh papaya, cut into

matchstick-like pieces

• 4 spring onions (scallions), cut into thin

strips or matchstick-like pieces

• 1 medium cucumber, cut into

matchstick-like pieces

• 1 cup fresh coriander, lightly chopped

• optional: 1 fresh red chili, de-seeded

and minced (note: there is also chili in

the salad dressing)

• optional: 1/2 loose cup fresh basil,

lightly chopped

• optional: 1/3 cup thinly sliced or grated

purple cabbage

SALAD DRESSING:

• 2 Tbsp. fish sauce (available in tall

bottles at Asian/Chinese food stores)

• 2 Tbsp. fresh lime juice

• 1 Tbsp. brown sugar (loose, not

packed)

• 1-2 tsp. chili sauce (adjust according

to taste, or omit for a very mild

salad)

1. Bring a pot of water (large enough for

the noodles) to the boil, then remove

from heat. Submerge the glass or rice

noodles into the water and allow to soak

(soften).

2. Glass noodles are ready when: they

turn translucent and are soft enough to

eat. The rice noodles are ready when:

they are soft enough to eat (but not

soggy).

3. While noodles are softening, remove

shells from shrimp (leave the tails on, if

desired). Bring a small pot of water to

boil and drop the shrimp in. Cook for

2-3 minutes - until shrimp turns pink and

plump - then drain. Rinse with cold water

and place in a large mixing bowl.

4. Check the noodles. If still too hard,

allow glass or rice noodles to soak a few

more minutes. Drain and rinse with cold

water. Using scissors, cut the noodles into

shorter lengths, making the salad easier

to toss (and eat!).

5. Add the noodles to the mixing

bowl along with the papaya, onion,

cucumber, coriander, and any other

optional ingredients you’re using.

6. To make the salad dressing, simply mix

dressing ingredients together in a cup.

Stir until sugar dissolves, then pour over

the salad.

7. Toss well to combine, get your glass of

wine and enjoy!


It’s all inBack to basics. the Pastry

by Jacqui Brown

Blueberry

cream tarts


OfTEN YOU START Off INSpIRED BY

A pICTURE Of WHAT YOU WANT TO mAkE. IT LOOkS SO GOOD YOU COULD ALmOST LICk THE pAGE.

THEN WHEN IT COmES DOWN TO THE END pRODUCT YOUR BASIC BASE IS AN ABSOLUTE SHAmBLES. YOU kNOW WHAT I mEAN. IT’S EITHER HEAVY, ROCk HARD, OR YOU COULD USE IT TO CHOkE THE pOOR BUGGER THAT IRRITATED YOU RECENTLY!

SO I’VE DECIDED TO TAkE YOU ON A BACk TO BASICS jOURNEY EACH mONTH. WITH A SOLID STARTING BLOCk, WHO kNOWS THE LImITATIONS Of INSpIRATION?

HERE ARE A fEW Of mY pASTRY RECIpES TO LIVE BY.

BASIC SHORT CRUST pASTRY

• 125g plain flour

• pinch of salt

• 55g butter, cubed

• 30-45ml/2-3 tbsp cold water

1. Put the flour and salt in a large bowl and

add the cubes of butter. 2. Use your fingertips to rub the butter

into the flour until you have a mixture that

resembles coarse breadcrumbs with no large

lumps of butter remaining. Try to work quickly

so that it does not become greasy.3. Using a knife, stir in just enough of the

cold water to bind the dough together.4. Wrap the dough in clingwrap and chill for

10-15 minutes before using.5. Alternatively using a food processor,

put the flour, butter and salt in the food

processor and pulse until the fat is rubbed

into the flour.6. With the motor running, gradually add

the water through the funnel until the dough

comes together. Only add enough water to

bind it and then stop.7. Wrap the dough in clingwrap as before

and chill for 10-15 minutes before using.8. Once the dough has chilled, preheat

the oven to 160ºC and grease a 12-hole

muffin tin / tart mould.9. On a lightly floured work surface, roll

out pastry to a 32cm round. Use a cookie

cutter or upside down glass to cut 12 rounds

out of the dough. You may need to gather

together the excess and re-roll it.10. Line your muffin holes/ tart moulds

with the pastry, pressing it into the corners

and edges. Refrigerate, uncovered, for 30

minutes to prevent pastry from shrinking in

the oven.11. Line your tart shells with baking paper

by first scrunching it together and then

unfolding it and lining the pastry. Fill with

dried beans or rice and bake for 10 minutes.12. Remove beans and baking paper and

bake tart shells for a further 8-10 minutes, or

until golden. Cool completely in the pan on

a wire rack before removing the tart shells.

QUICHE pASTRY WITH A TWIST

• 200g plain flour, sifted

• 100g cold unsalted butter

• 50g walnuts, finely ground

• 1 tsp paprika

• 2 free-range eggs, beaten

1. Sift the flour and butter into a bowl with

a pinch of salt. Rub the mixture together

with your fingertips until it resembles coarse

breadcrumbs. Stir in the walnuts and paprika.2. Slowly add enough of the beaten egg to

bind the mixture (you may not need all of it).

Knead the pastry briefly until smooth, flatten

into a disc, wrap in cling film and chill in the

fridge for 30 minutes.3. Preheat the oven to 180°C/350°F.4. Roll the pastry out between two sheets of

cling film, remove the cling film and use the

pastry to line a 25cm/10in tart tin.5. Line the pastry with greaseproof paper,

fill with baking beans and bake for 10-15

minutes. Remove the baking beans and

greaseproof paper and bake for a further

five minutes, or until pale golden-brown.

CHEESY QUICHE pASTRY

• 50g butter

• 110 g plain flour

• 25 g Cheddar cheese, finely grated

• a pinch of salt

1. Pre-heat the oven to 180°C. Put the

baking sheet in the oven to heat up2. Rub the butter lightly into the flour (you

can use your magimix), then add the cheese

and salt, plus enough cold water to make a

smooth dough – about a tablespoon. 3. Place the dough in a plastic food bag to

rest in the fridge for 20 minutes. After that,

roll it out and line the tin with it. Be careful to

press the dough firmly into the tin. 4. Prick the base all over with a fork, then

pre-bake in the oven for 20 minutes. 5. Paint the inside of it with a little of the

So


beaten egg and let it cook in the oven for a

further 5 minutes.

SWEET SHORT CRUST pASTRY (pATé SUCREé)

• 90g butter, softened

• 65g caster sugar

• 3 free-range egg yolks

• 200g plain flour, plus extra for dusting

1. Cream the butter and sugar together

in a bowl until well combined, then beat

in the egg yolks, one at a time until full

incorporated into the mixture.2. Mix in the flour until the mixture comes

together as a ball of dough.3. Tip the pastry out onto a floured work

surface and knead briefly until smooth.4. Wrap the pastry in cling film and chill for

30 minutes. Alternatively, it can be frozen for

use at a later date.5. Once the dough has chilled, preheat


muffin tin/ tart moulds.6. On a lightly floured work surface, roll




together the excess and re-roll it.7. Line your muffin holes/ tart moulds with

the pastry, pressing it into the corners and

edges. Refrigerate, uncovered, for 30

minutes to prevent pastry from shrinking in

the oven.8. Line your tart shells with baking paper







pASTRY (pATé SUCREé CHOCOLAT)

• 1 1/8 cups all-purpose flour

• 1/8 cup sugar

• 2 tablespoons unsweetened Dutch-process

cocoa powder

• 1/4 teaspoon salt

• 6 tablespoons cold unsalted butter, cut into

small pieces

• 1 large egg yolk, lightly beaten

• 1/2 teaspoon pure vanilla extract

• 1-2 tablespoons cold heavy cream

or ice water

1. Pulse flour, sugar, cocoa, and salt in a

food processor until combined. Add butter,

and pulse until mixture resembles coarse

meal, about 10 seconds. Add yolk, vanilla

and 1 tablespoon water/cream, and process

until mixture just begins to hold together (no

longer than 30 seconds). If dough is too dry,

add remaining water/cream.2. Shape dough into a disk. Wrap in plastic,

and refrigerate until firm, at least 1 hour (or

up to 2 days).3. Once the dough has chilled, preheat


muffin tin/ tart moulds.4. On a lightly floured work surface, roll




together the excess and re-roll it.5. Line your muffin holes/ tart moulds with the

pastry, pressing it into the corners and edges.

Refrigerate, uncovered, for 30 minutes to

prevent pastry from shrinking in the oven.6. Line your tart shells with baking paper







BASIC pUFF pASTRY

• 225g plain flour, plus extra for rolling out

• ½ tsp fine salt

• 250g unsalted butter, cold but

not rock hard

• 150ml ice-cold water

1. Sift the flour and salt into a large mixing

bowl, then put the bowl in the fridge for a

few minutes to chill. (Keeping the flour and

bowl cold will help you to get a better result

later and create nice layers of pastry.) 2. Meanwhile, cut the butter into small

cubes.3. Using a round-bladed knife, stir the butter

into the bowl until each piece is well coated

with flour. 4. Pour in the water, then, working quickly,

use the knife to bring everything together to

a rough dough.5. Gather the dough in the bowl using one

hand, then turn it onto the work surface.

Squash the dough into a fat, flat sausage,

without kneading. Wrap in cling film then chill

the dough in the fridge for 15 minutes. 6. Lightly flour the work surface and the

pastry. Roll out the pastry in one direction

until it’s about 1cm thick and three times as

long as it is wide, or about 45x15cm/18x6in.

Straighten up the sides with your hands now

and again, and try to keep the top and

bottom edges as square as possible. 7. Fold the bottom third of the pastry up,

then the top third down, to make a block

about 15x15cm/6x6in. It doesn’t matter if

the pastry isn’t exactly the right size - the

important thing is that the corners are nice

and square. 8. Turn the dough so that its open edge is


ASPARAGUS,GOAT’S CHEESEAND SMOKEDBACON qUICHE


facing to the right, like a book. Press the

edges of the pastry together with the rolling

pin.9. Roll out and fold the pastry again,

repeating this four times in all to make a

smooth dough, with buttery streaks here and

there. If the pastry feels greasy at any point,

or starts to spring back when as you roll,

then cover and chill it for 10 minutes before

continuing. 10. Chill the finished pastry for an hour, or

ideally overnight, before using.11. When you use the pastry roll it out to

about the thickness of a R5 coin, and cook it

at 200ºC for about 30 minutes.

pUTTING IT INTO pRACTICE:

ASpARAGUS, GOAT’S CHEESE AND SmOKED BACON QUICHEUsing ‘quiche pastry with a twist’ recipe

• 30g butter

• 2 rashers of thick smoked back bacon

(finely chopped)

• 6 spears of asparagus

• 100g of goat’s cheese

• 300ml double cream

• 200ml of milk

• 4 medium eggs

• Salt & pepper

• 2 tbsp grated parmesan

1. For the filling, melt the butter in a pan

and add the diced smoked bacon, fry until

golden brown and cooked, then set aside.

Now get your asparagus spears; trim off the

hard root, cut them length ways then add to

a hot griddle pan with a little oil & cook until

charred.2. Spoon the bacon mixture into the cooked

pastry case, add the asparagus and

crumble the goat’s cheese on top. Make

your mix up by adding the cream & milk to a

jug, adding the eggs and whisking together;

add a little salt and pepper to season.3. Pour the mix into the pastry case - don’t

worry if you have some mix left over. Sprinkle

the top with the grated parmesan and bake

the tart in the oven at 180˚C for about 20-30

minutes until the filling is golden and the mix

is set.4. To serve, slice a good size piece of quiche

and serve with fresh watercress.

BLUEBERRY CREAm TARTSUsing ‘sweet shortcrust pastry’ recipe

For the pastry cream• 1 1/4 cups milk (300ml)

• 1/2 cup sugar (100g)

• 1/4 cup cake flour (30g)

OR 3 tbsp plain flour + 2 tsp cornstarch

• 1/4 tsp salt

• 4 egg yolks

• 1 tsp vanilla extract

To serve• 250g fresh blueberries

1. To make the pastry cream, pour the milk

into a medium saucepan and scald the

milk – heat until bubbles appear around the

edges, but it is not boiling.2. While the milk is heating, mix together the

sugar, flour and salt in a small bowl. In a large

heatproof bowl, whisk together the egg yolks

and vanilla. Whisk the flour mixture to the

egg yolks slowly. It will be thick and pasty.3. Once the milk is heated, slowly pour it into

the egg mixture, whisking continuously. Once

it is all incorporated, pour it back into the

saucepan and heat over a medium heat.

Whisk continuously and vigorously until the

mixture thickens and comes to a boil.4. Once the mixture is thickened and just

beginning to bubble, whisk vigorously for

10 seconds and then turn off the heat, this

cooks out the taste of flour.5. Strain the mixture through a fine sieve into

a heatproof bowl. Cover with plastic wrap,

putting the plastic right onto the surface of

the pastry cream. Refrigerate for at least 4

hours, or until cold.6. To assemble the tart, evenly divide the

pastry cream among the tart shells.7. Arrange the blueberries on top of the

pastry cream and dust with icing sugar to

serve. Makes 12 little tarts.

ZUCCHINI-FETA TARTUsing ‘basic puff pastry’ recipe up to and

including step 10

On a lightly floured surface roll the dough

into a circle, about 1/8 inch thick. Using

a round cookie cutter cut the dough into

rounds just large enough to fit into the tart

moulds you are using with enough for the

sides. When you finish placing the pastry in

the tart moulds place them in the fridge to

chill again. Let it chill for 30 minutes before

baking or you can keep it in the fridge

overnight or longer. No need to bring back

to room temperature before baking as you

want the pastry to remain cold.

Zucchini Filling• 1 tablespoon butter

• 1 tablespoon olive oil

• 1/2 small onion, chopped

• 3 zucchini, unpeeled, diced

• Salt and pepper

• 1 cup crumbled feta cheese


CHERRY MERINGUE TART

1. Heat butter and oil in a large pan.

Add onion and cook until fragrant and

translucent but not coloured.2. Add zucchini and cook, stirring frequently,

until zucchini is cooked through but not too

browned.3. When zucchini is done add the cheese

and let come to room temperature.

Egg-Cream filling• 2 cup cream

• 2 egg

• Salt and pepper

• 1/3 cup crumbled feta cheese

1. Combine the cream with the eggs, salt,

pepper and cheese.2. Assembling the tarts

3. Remove the tart shells from the fridge and

set on a baking sheet.4. Spoon enough of the cooled zucchini-

cheese mixture into each tart until it is level

with the rim of the pastry.5. Gently pour the cream mixture over each

tart, just so it reaches the rim but does not

spill over.6. Crumble a little more cheese on top.7. Gently transfer the baking pan to a

preheated 200ºC oven and bake about 25

minutes or until nice and golden and puffy.

The filling will sink a little as it cools.8. Garnish with a couple of sprigs of herbs

and serve warm.

CHERRY mERINGUE TARTLETSUsing ‘sweet shortcrust pastry’ recipe

• 1/2 cup (40g) flaked almonds

• 2 x 670g jars pitted morello cherries,

drained

• 1 tbs amaretto* or brandy

• 300g caster sugar, plus extra 2 tbs to

sprinkle


zUCCHINI TARTS

• 6 eggwhites

• 1 tsp white vinegar

• 1 tsp vanilla extract

• 1 tsp cream of tartar

• Icing sugar, to serve

1. Place cherries in a bowl with amaretto

and 2 tbsp. caster sugar, then stir well to

coat. Place in fridge for 30 minutes.2. Whisk egg whites in an electric mixer to

soft peaks. With the motor running, add

remaining 300g sugar, 1 tablespoon at a

time, allowing each to be incorporated

before adding the next, until stiff and glossy. 3. Add vinegar, vanilla and cream of tartar,

then whisk briefly to combine.4. Drain cherries and divide among pastry

cases. Transfer meringue to a piping bag

fitted with a 1.5cm plain nozzle and pipe

over the cherries. (Alternatively, spoon

meringue over cherries.)5. Place the tartlets on a baking tray and

bake for 10-15 minutes until the meringue is

golden. Scatter with toasted flaked almonds,

dust with icing sugar and serve warm or at

room temperature.



Delight in post-harvest beards and wines with local winemakers.

Bot River flaunts whiskers

at Barrels & Beards 2014.


Call it hairy or somewhat scary, but for the close-knit winemaking community

of Bot River in the Overberg, its annual grape

harvest comes with a self-imposed shaving ban

throughout this strenuous period. This year the

luxuriant growth of post-harvest facial fur and

wacky whiskers will once again be revealed at its

annual Barrels & Beards celebration on Saturday,

5 April 2014.

Now in its 3rd year, the ever-popular Bot River Barrels & Beards, one of the quirkiest wine events on the circuit, invites enthusiasts to share in the fruit of the winemakers’ labour and to have fun with the locals at the same time.

Themed ‘The Good Old Way’, the 2014 event features barrel tastings of the latest cool-climate, quality wines from this unspoilt Winelands pocket and a raging beard parade and ‘formal’ judging of the boldest beard in Bot River. Guests will also indulge in a terroir-to-table three-course dinner of unique tastes and produce from the area, accompanied by foot stomping entertainment by a lively marimba band and the ever-green boereorkes, Die Stoepsitters.

“By virtue of where Bot River is located, between Hemel en Aarde and Elgin, we always need to be a litt le different to get attention and so the Barrels & Beards was born. One can’t be


“Bot River ranks

amongst the most exciting

Winelands destinations,

having defiantly

maintained our own

distinct, laid-back

identity.”


too ‘fancy pants’ about wine. It is there to be enjoyed and what better way to celebrate the end of harvest and all the hard work that’s gone into it!” shares Penny Verburg of Luddite and chairman of the Bot River Wine Route.

Bot River, a mere hour’s drive from Cape Town, has long been a haven for wine industry pioneers and mavericks, with 13 wine farms (many of them family-run) producing world class wines. In addition this underrated, unpretentious 10 km enclave is also known for its conservation initiatives, a ‘chil led’ approach to life and honest, hands-on winemaking methods.

Cellars to take part in the 2014 hairy hullabaloo include the likes of Barton, Beaumont Wines, Eerstehoop, Feiteiras, Gabriëlskloof, Genevieve MCC, Goedvertrouw, Luddite, Maremanna, Rivendell and Wildekrans. Wines will be on sale on the evening.

Events sponsors include Wesgro and Amorim Cork, South Africa’s largest natural cork supplier and the best beard on the evening will win a kayak, golf bag or surfboard made from cork – depending on the winner’s choice.

“Bot River ranks amongst the most exciting Winelands destinations, having defiantly maintained our own distinct, laid-back identity. And we invite everyone to come and celebrate with our winemakers as we f launt our whiskers and wines,” adds Sebastian Beaumont.

Barrels & Beards 2014 takes place at The Old Shed at Anysbos Farm on the Swartrivier Road, Off the N2 and starts at 5pm. A shuttle service (departing from the Botrivier Hotel) will be available on the evening in support of responsible drinking.

Seating is limited to 200 guests and if last year’s sell-out success is anything to go by, t ickets will be f lying fast so get yours today. Tickets cost R270 per person and include complimentary barrel tastings of the 2014 wines, a souvenir wine glass, dinner, music entertainment and real country hospitality. G

For more information or to book your tickets contact Nicolene Heyns at [email protected] or call 082 852 6547.

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DiaMonDS are a cook’S beSt frienD.

m Y O G Aon its toes.

It’s a breath of fresh air to have somebody to share your passion with and with Evan it’s an effortless transition from menu concept to the final product on the plate.

Evan and I share pretty much the same ideas about food so there’s not too much arguing about what to put on the menu, we both have a fascination with new ideas and trends and tend to get pretty excited about finding new products.

We were in woolies a while ago and noticed a new product on the shelves( micro vegetables) I don’t think we realized it at the time but neither of us were wearing our chefs whites and when I exclaimed how beautiful they were, Evan responded with enthusiasm, we got some strange looks from the shoppers.

Evan and I are reshaping the myoga menu and have recently launched the summer menu with the emphasis on fresh seasonal produce from local suppliers, you wont find things like foie gras or unsustainable seafood on the menu but the seven course tasting menu is never the less innovative with some trendy aspects.

We don’t serve the usual set menu at myoga but rather a number of choices with each course to enhance peoples dining experience. We also offer an a la carte menu for those diners not wanting seven courses. Also if you are a vegetarian we haven’t forgotten you.

We are also fortunate to have an amazing team in the kitchen and the staff are dedicated to their profession, this allows us to be progressive in our approach towards

I t’s been almost ten years since Evan

arrived for an interview at my old

restaurant Ginja, it’s amazing how time

flies. Well that guy who arrived as a young

man has matured somewhat and has

developed into an innovative chef in his

own right. His development has taken him

on a culinary journey and the best part is

he’s back with me hashing out new ideas

with his sometimes-exhausting enthusiasm

that I must say keeps me on my toes.

change and training so that we can achieve consistently high standards.

So with a fully booked restaurant and a fantastic team we are looking towards our new menu, which will provide our guests with the experience we would expect when dining in the top fine dining restaurants.

The thing that both Evan and I agree on is that we need to create and maintain our menus at a price affordable to our customers we offer the seven course menu at R295 per person which is exceptional value and I guess that’s why myoga is fully booked winter and summer.

You can expect to see our trademark fusion dishes for the foreseeable future.

So with everything in place we hope to achieve even better results this year and we intend seeking out the top accolades on offer both in South Africa and around the world.

We are happy to say that we are currently number 2 on tripadvisor in Cape Town.

GAZpACHO

Serves 4

WE SERVE this with kataifi prawns

You will need at least 2 prawns per person wrapped in shredded phyllo pastry (kataifi) and fried or baked until golden. Serve them in a soup bowl or on the side to add extra dimension and texture to your gazpacho.

GAZpACHO• 1 cucumber, halved and seeded, but not peeled• 1 red bell pepper, cored and seeded• 4 plum tomatoes• 1 red onion• 3 garlic cloves, minced• 500ml tomato juice • 60 ml red wine vinegar• 60 ml good olive oil• 1/2 tbls sea salt• 1 teaspoon freshly ground black pepper• A little sugar to taste

1. Roughly chop the cucumbers, bell pepper, tomatoes, and red onions into 2cm cubes. put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process.

2. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

CHAWANmUSHI

A JApANESE egg custard dish

Serves 4

You will need four small ramekins or petri dishes

• 600ml Dashi see recipe • 3 eggs • 1 tbls tamari soy sauce • 100g fresh porcini mushrooms • 1 tbls thinly sliced spring onion• Grapeseed oil to cook • Sea Salt and pepper to taste

DASHI IS a traditional japanese stock. • 1 piece Konbu seaweed • 1 cup Bonito Flakes

1. Begin by cleaning the konbu by wiping it with a damp cloth. place the konbu in a pot with one liter of cold water and heat over medium heat. just before the water boils, remove it from the heat you do not want the water to boil or the dashi will become too strongly flavored.

2. Allow to stand for 5 minutes and remove the konbu, return the pot to medium heat. When the stock once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the pot, strain the dashi through a fine-mesh strainer.

FOR THE CHAWANmUSHI

1. Whisk the dashi with the eggs and the tamari and season with salt and pepper.

2. Sauté the porcini mushrooms in some grapeseed oil until nicely

browned and season with salt and pepper.

3. Evenly distribute the mushrooms into the ramekins or petri dishes and sprinkle with the spring onions and then pour in the custard evenly.4. place the dishes in a water bath and cover with foil and bake at 190ºC for 5 minutes and reduce the heat to 160ºC and cook for another 15 to 20 minutes. Remove from the water bath and serve as soon as possible.

WE SERVE the chawanmushi with pangratato (breadcrumbs in Italian) for some texture, to make it simply take some good breadcrumbs and butter and melt and brown in a pan and sauté until golden and season with salt and pepper and use as required.

WE ALSO add some micro vegetables as garnish; they are simply pickled in some pickling syrup until they are flavorsome.

CHICKEN CAESAR SUpREmE

WE LOVE anything with Caesar dressing and chicken is a good vehicle for this dressing

Serves 4

• 4 chicken Supremes • 400g baby potatoes• 100g butter• 100g parmesan cheese grated• 4 tsp finely snipped chives• fresh asparagus• strips of pancetta that has been oven dried

1. Boil the potatoes until cooked and cut into quarters, place into pan with butter, allow to become crispy and

golden, sprinkle with chives, salt and parmesan.

2. Season the chicken with salt and pepper and sprinkle with some fresh thyme leaves and brown the chicken in a pan with some butter until just coloured and when needed cook in a hot oven for 15 minutes.

3. Cook the asparagus for a minute or two in a little water and butter, allow the water to evaporate and the butter to glaze the asparagus.

OUR CAESAR DRESSING can be made and stored for a salad at a later time

• 2 free range egg yolks• 500ml good quality extra virgin olive oil• 15g Dijon mustard• 15ml white wine vinegar• 30ml lemon juice• 50g grated parmesan• 15g anchovy fillets• 2 cloves garlic crushed• Sea salt and white pepper • 5ml Tabasco sauce• 15 ml Worcestershire sauce

1. place the egg yolks , mustard, lemon juice and vinegar into a blender and turn it on to high speed for 2 minutes. The egg yolks will become light and fluffy,

2. Start slowly adding oil until it forms an emulsion and once emulsion is formed, add the remaining ingredients and blend for a further 30 seconds.

3. To serve, place the potatoes neatly on a plate and slice the chicken and place on top, drizzle on some dressing, garnish with asparagus and pancetta.

TOmATO BREAD AND BUTTER pUDDING

BREAD AND BUTTER pudding does not have to be sweet this savory version is quite delicious

Serves 6

• 1 loaf good quality white bread, crusts removed•100g butter• 250g sundried tomato & basil pesto • 7 free range eggs• 1l cream• Sea salt and pepper

TOmATO & BASIL pESTO

• 100g sundried tomatoes (soft)• 50g cashew nuts • 50g Parmesan cheese• 20g salt• 5g crushed black pepper• 20g fresh sweet basil• 100ml x olive oil

1. Blend all the tomato and basil pesto ingredients together to form a paste and set aside.

2. Butter the bread and spread on the tomato pesto and place in an ovenproof dish layered as neatly as possible, make a custard with the eggs, cream and season with salt and pepper and pour over the bread.

3. Place into the oven at 180ºC until golden about 30 minutes and remove and rest for a few minutes and serve.

WE SERVE this bread and butter pud-ding with heirloom tomatoes and some cauliflower puree as well as assorted colored carrots.

win a sEasonally

inspirEd 7-CoursE

tastinG mEnu for two

expertly paired with award-

winning wines by Chef mike Bassett

& Chef Evan Coosner

tweet & follow to win! simply follow

@Ginjafood + @myogarestaurant and

tweet #winmyoga before 26 march 2014.

terms & Conditions apply.

visit www.ginjafood.com for details.

ELEmENTS OF CITRUS

THIS DESSERT has a number of com-ponents each can be used as an individ-ual recipe or for use in other desserts.

CARAmEL FROZEN YOGHURT• 10 egg yolks• 150g castor sugar• 750 ml greek yoghurt• 750 ml cream• 250g castor sugar• 1 liter freshly squeezed orange juice

1. Take the 500g castor sugar and car-amelize in a pan until golden and then add the orange juice and reduce again until you have thick syrup

2. place egg in an electric mixer with a stainless steel bowl and whip the egg yolks until pale in colour.

3. place the castor sugar in a pan with 100ml of water and bring to the boil keep cooking until it reaches 118ºC on a candy thermometer and while the whisk is moving on high speed pour the hot sugar into the eggs and continue to beat until nice and fluffy and cold.

4. Add the egg mixture and orange syrup together and set aside.

5. Whip the cream to soft peak and mix in the yoghurt then fold into the egg orange mixture and freeze overnight.

LEmONGRASS AND CARAmEL SYRUp• 250g castor sugar• 60 ml water• 250 ml grapefruit juice• 1 stalk fragrant lemongrass

1. Caramelize the sugar with the water until it reaches 152ºC on a sugar ther-mometer and then add the lemon grass and the grapefruit juice and reduce to thick syrup and cool.

BAKED LImE CUSTARD• 5 egg yolks• 75g castor sugar• 500 ml double cream• 50 ml fresh limejuice

1. Combine the egg yolks and the sugar and whisk until pale.

2. Warm the cream to about 80ºC and mix into the egg mixture until thor-oughly combined.

3. Add the limejuice and pass through a strainer. place into an ovenproof dish and into a water bath filled with hot water and bake at 150ºC for 30 min-utes. Remove the dish from the water bath and allow to cool and refrigerate.

ITALIAN mERINGUE• 5 egg whites• 1/3 cup water• 1 cup castor sugar• ¼ tsp cream of tartar

1. In a small pot over low heat, com-bine sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir.

2. Increase the heat and boil to soft-ball stage 115ºC. Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides, falling in and causing a chain reaction.

3. In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.

4. With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy.

LEmON CAKE pAIN pERDU or french toast, as we know it.

• 125g castor sugar• 125g butter softened• 125g self raising flour sifted• 2 free range eggs• 30 ml milk• Juice and zest of 1 lemon

1. Combine the butter and sugar in a mixture and whisk until creamed.

2. Add the eggs one at a time until incorporated and then add the sifted flour slowly, add the milk to loosen up the mixture and then the lemon juice and zest.

3. place in a square cake tin and bake at 180ºC for about 30 minutes or until a skewer comes out clean when inserted into the cake.

4. Allow the cake to cool and cut into rectangles. Soak the cake in some egg yolk and milk and pan fry in hot butter until golden.

THIS DISH comprises of a number of elements so its up to you to plate it the way you want.We do it by smearing on a plate the lime custard and then we pipe on little mounds of Italian meringue which we blowtorch until golden.We place the frozen yoghurt on the plate next to the pan-fried French toast cake and drizzle on some lemongrass syrup.

RESTAURANT RESERVATIONS

T: +27 21 657 [email protected] HOURSDINNER: 19:00pm - 22:30pm Tuesday to SaturdayLUNCH: 11:30am - 15:00pmTuesday to SaturdayDRESS CODEAs you feel comfortable.


AT A TIMEONE Potato,

SAVING YOU TIME & MONEY


However, by making a few s imple changes to

mindset and shopping l i s ts , you wi l l discover

that scrumptious potato is one of the most

versat i le starches in the world and also one

of the easiest to prepare… saving t ime, money

and providing your fami ly with the necessary

nutr i t ional values they need.

One of the easiest and most del icious ways of

preparing potatoes is the baked potato – wash sk in,

pr ick, wrap in foi l and pop on coals or into an oven

for about an hour. Remember i f you don’t have

the t ime, the microwave works just as wel l (without

the t infoi l ) . The result i s a f luffy potato with cr ispy

sk in; now just add a f i l l ing l ike lean mince or low fat

cottage cheese. Del icious!

Mashed potato is equal ly easy. Peel potatoes, boi l

in water and mash with salt , a bit of butter and

low fat mi lk. Creamy and tantal is ing, the per fect

accompaniment to pork sausages, chops or to top

off a homemade shepherd’s pie. Potatoes wedges

are another great way to prepare potatoes and

loved by k ids nat ionwide. Wash potatoes, s l ice into

thick wedges, and bake in the oven for about 30

minutes. Spr inkle with salt and pepper, and serve

with baked f ish or tender steak. Don’t forget to save

the potato sk ins. Ful l of dietary f ibre, spr inkle with

ol ive oi l and seasoning and roast in the oven, i t

makes a tasty snack for the fami ly.

Potatoes are also the most sustainable carb,

meaning they are good for you and for the

environment! They have much lower greenhouse

gases and water usage, compared to other

carbohydrates and of course they are natural ly fat

f ree, and packed with f ibre, v i tamins and minerals ,

so tuck in gui l t f ree!

time Is TOdAy’s MOsT prEcIOus rEsOurcE, whIch IN TurN hAs lEd TO A MIcrOwAvE fOOd NAT ION.

• • • • • • • • • • • • • • • • •




pOTATO GrATIN BOulANGEr

• 1.5 kg Potatoes, thinly sliced, rinsed

• 6 Onions, thinly sliced

• 6 cloves Garlic cloves, thinly sliced

• 40g Butter

• 4 Bay Leaves

• 8 Sprigs Thyme

• 1 litre Vegetable Stock

1. Preheat oven to 180oC.

2. Butter a flameproof roasting pan.

3. Make a layer of potato, so that they

slightly overlap. Add a few slices of onion

and garlic, a bay leaf and a few small

thyme sprigs. Repeat the process, until you

end up with the final layer of potato.

4. Cover the potato with the vegetable

stock, season to taste and

bake for 45 minutes.

5. Serve, as an accompaniment with

Roasts.

• • • • • • • • • • • • • • • • •

pOTATO curry• 1 kg Potatoes, peeled and cubed

• 60 ml Ghee

• 2 tsp. Black Mustard Seeds

• 1 Onion, thinly sliced

• 2 tbsp. Ginger, finely chopped

• 1 Long Red Chilli, finely chopped

• 15 Curry Leaves

• 1 tsp. Cumin Seeds

• ¼ tsp. Turmeric

• 1 tsp. Ground Coriander

For Coriander Coconut Chutney• 250g Fresh Coconut, grated

• 1 bunch Fresh Coriander

• 1 bunch Fresh Mint

• 2 Cloves Garlic

• 1 tsp. Cumin seeds, toasted

• 1 tbsp. Sugar

• 1 Lime, juiced

1. For Potato Curry, cook the potatoes in

boiling salted water until tender (25 mins),

drain well and set aside to steam (5 mins).

2. Heat Ghee in a frying pan over medium

heat, add mustard seeds and cook until

seeds pop. Add the onion, ginger and chilli,

and cook until tender, then add the curry

leaves and spices and cook until fragrant (1

minute).

3. Add potato and 2 tbsps. of water, cover,

and simmer for 5 minutes. Season to taste

and keep warm.

4. For the Coriander Coconut Chutney,

Place all ingredients into a blender and

pulse until you have a thick paste.

5. To Serve, divide the hot potato mixture

among serving plates, scatter with

coriander and extra chilli, and serve with

Roti and Coriander chutney.

• • • • • • • • • • • • • • • • •

swEET pOTATO, ZucchINI ANd fETA

frITTATA• 700 g sweet potato, peeled and cut into

2-3cm cubes

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 2 medium zucchini, ends trimmed,

coarsely grated

• 125 g reduced fat feta, crumbled

• 1/4 cup basil leaves, shredded

• 80 g baby Mediterranean salad

• 6 tomatoes, quartered lengthways

• 1 onion, chopped

• 6 eggs, lightly beaten

1. Preheat oven to 200°C or 180°C fan. Line

2 large oven trays with non-stick baking

paper. Place sweet potatoes onto one

tray, drizzle with 1 tbsp of oil and toss to

coat. Spread out to a single layer. Place

tomatoes on other tray, drizzle with 1 tbsp

of oil and 1 tbsp vinegar. Season with salt

and pepper to taste. Roast for 30 mins until

tender and lightly browned.

2. Heat the remaining olive oil in a 24cm

(top measurement, not base of pan)

non-stick frying pan. Cook the onion over

medium heat for about 5 mins until soft and

lightly golden. Transfer to a bowl and add

the cooked sweet potato.

3. Add zucchini, feta and basil to bowl.

Season with salt and pepper to taste.

Gently mix together. Spread loosely into

frying pan.

4. Pour eggs into the pan. Gently move the

filling around to evenly distribute the egg.

Cook over medium low heat for 8-10 mins

until set underneath and on the sides.

5. Wrap the handle of the pan in a wet

cloth. Place under a moderately hot grill

with surface about 8 cm from the heat

source for about 5 mins until frittata is

cooked on top.

6. Remove from the heat and stand for 5

mins then invert onto a large plate. Drizzle

tomatoes with the remaining vinegar. Cut

frittata into wedges and serve with salad

and tomatoes.

• • • • • • • • • • • • • • • • •

Have you heard this one? Why did the Vegan

cheese taste so awful? Because they haven’t tried

it on mince! Hahaha! The vegan jokes do make

their rounds amongst the carnivores and I have to

admit that some of them are really funny; however

the truth about that specific vegan cheese is that it

didn’t go through the hands of Zeus Gusson.

Vegan variety .

by Zeus Gusson

So I often get asked, why are you soooo

gorgeous? Okay that’s a lie. What people

really want to know from me is if I get all the

nutrition that my body requires. The most

frequently asked question is: where, as a vegan,

I get my protein? people assume that the only

source of protein is meat and thus believe that

if you’re like me, meaning you too do not eat

meat, then you are not getting the required

amount of protein in your diet.

Asparagus, orange, papino and mixed nut salad


Soon The pudding Shop will be hosting cooking

classes and one of the things I want to teach is how

to make 20 minute meals and get 110% protein.

One such meal is brown rice and lentils which I

will prove to be absolutely delicious. I have some

delicious vegan recipes for you with wheat-free

and sugar-free alternatives. So sorry but no carb-

free alternatives; what is life without a little bit of

carbs?

The key ingredients in these recipes are potatoes,

pistachio nuts, and flaxseed which has every amino

acid that your body cannot make on its own and

thus it is termed a complete protein source. Some

think potatoes are worthless starch, yes they have

very little protein but in actual fact potatoes are an

excellent source of potassium (more than bananas)

and Vitamins B6 and C. Pistachio nuts are also an

important source of protein and mono-unsaturated

fatty acids like oleic acid. All in all there are many

plant-based foods which are very high in protein;

spinach, soybeans, quinoa, peas, corn, broccoli

and artichokes to name a few. So to answer that

question; yes vegans have a variety of protein

sources to choose from. I won’t get into the whole

‘meat causes impotence’ fact and other health

issues but I will say that going vegan is a healthier

alternative for your body and your environment.

As soon as you say the word “vegan” people want

to run in the opposite direction, so if you’re worried

about taste, worry no more. Those who are brave

enough to try it usually don’t believe that it’s

vegan. We have many customers who walk in and

try our Avo & Red Bean burger and cannot believe

that there is no meat in it. They were expecting

over-priced cardboard tasting food replacements

and instead found delicious, fresh, natural food.

Visit us at 43 7th Ave Parktown North,

johannesburg. Email us at bookings@

thepuddingshop.co.za or give us a call on

061 444 3493.


The Pudding Shop egg-free Potato bread

Fresh country-style texture and robust in flavour, this potato bread is the ideal accompaniment to most meals. The unusual inclusion of mashed potato in the ingredients ensures that this bread is moist, flavoursome and keeps fresh for days.

• 2kg stone ground bread flour or use chick pea flour or brown rice flour if you are wheat intolerant• 1 kg potatoes, boiled peeled and mashed• 2 x80g active dry yeast• 100 ml salt (we use Himalayan pink salt)• 4 table spoons of ground flax seed• 6 tablespoons cold water • Dried oregano or black sesame seeds for garnishing

1. Preheat oven to 180ºC2. Mix together the flax seed and water, mix until thick and creamy3. Mix flax seed and all other ingredients together.4. place in a large bowl and cover with a tea towel and allow it to prove in a warm dry place until the bread dough doubles in size.5. Shape into 3 oval sized loafs or roll into 48 rolls6. Sprinkle with oregano or sesame seeds.7. Place well-spaced on a lightly greased

baking sheet.8. Bake in the centre of the oven for 35 minutes.

Orange and lemon salad vinaigrette

This special salad dressing I serve with The pudding Shop’s asparagus, orange, papino and mixed nut salad.

• 1 cup freshly squeezed Orange juice• 1 cup freshly squeezed lemon juice• 4 tablespoons lime juice• 1 pinch ground coriander or fresh coriander leaves (chunky alternative)• ½ teaspoon salt (we use the Himalayan crystal pink salt)• 4 tablespoons of caster sugar to taste or use agave nectar or stivia for a sugarfree alternative.• ½ cup white wine vinegar or white balsamic vinegar• ¼ cup olive oil (extra virgin)

1. place all ingredients except the olive oil in a saucepan, and gently heat, remove just before boiling point.2. Once cooled, mix in the olive oil.3. pour into a salad dressing server and chill in the fridge.

Chef ’s tip: GarnishUse the orange, lemon and lime zest from the fruit used to add extra color and flavor to the vinaigrette.

Gluten-free biscottiAlthough gluten-free, these Italian delights are not compromised in either taste or quality.

• 250g gluten-free flour (chickpea flour may be used)• 2ml baking powder• 50g sultanas• 50 dried apricots, chopped• 50 g dates, chopped• 50g dried figs, chopped• Zest of one lemon• 50g pistachio nuts, unsalted• 4 large tablespoons ground flax seed.• 8 tablespoons cold water

1. Preheat oven to 180ºC2. Sift together the flour and baking powder. 3. Add together the chopped fruit and nuts.4. In a separate bowl cream the ground flax seed with the cold water, add the dry ingredients, mix by hand until blended together.5. Shape into 2 oval flat loafs and place in a greased baking pan.6. Bake for 30 minutes. Remove from oven and allow to cool before slicing.7. Place each slice flat on a baking tray. 8. Reduce the oven to 120ºC9. Bake for 60 min or until dry.

Our gourmet soft toffees are hand

made with only the freshest, high

quality ingredients. Every toffee

is hand wrapped in luxurious

tissue paper, and you have the

option of customising the colour

to suit any occasion. With our

range of over 50 paper colours we

can cater for your wedding day,

corporate event, baby showers or

any themed celebrations. There’s

no better way to celebrate any

occasion, than with our award

winning toffees, in 26 innovative

flavours that will always excite

and surprise. for customised

orders contact us directly at

[email protected]

and to taste some of our exciting

flavours, you can go to

any melissa’s the food shop,

poetry Stores and selected

pick n pays nationwide.

www.sweettemptations.co.za


SmOKED DUCK

AND CARROTS


9th Avenue Bistro has been at

the forefront of the Durban dining

scene since its inception in 2001,

consistently winning awards and

remaining ranked amongst South

Africa’s top restaurants.

They recently won the inaugural

Durban Chamber of Commerce and

Tourism Award for the Best Durban

Restaurant and were awarded three

stars, for the second year running,

in Roussows Restaurant Guide, the

definitive, independent guide to the

best restaurants in South Africa. In

2012 9th Avenue won the Best Bistro

of the Year at South Africa’s Eat Out

Awards.

9th Avenue Bistro showcases fresh,

locally sourced seasonal cuisine.

All dishes are exquisitely presented,

from modern interpretations of

Bistro classics, to cutting edge

gastronomy. The menu is constantly

evolving and diners are encouraged

to try the six-course tasting menu,

which changes seasonally.

The wine list won a Diamond Award

at last year’s Diners Club Wine List

Awards and focuses on smaller

boutique wineries offering some of

SA’s finest wines, as well as a limited

selection of international wines and

locally sourced micro-brewed beers

from KwaZulu-Natal and the Cape.

9th Avenue regularly hosts Food &

Wine paired dinners with leading

local and international wine estates.

The restaurant is run by Chef patron,

Graham Neilson and wife Gina.

Graham and his chefs in the kitchen

strive for perfection with every

plate, whilst Gina and her team

deliver smooth, knowledgeable and

professional service front of house.

SESAmE GINGER VINAIGRETTEmAKES AppROX 500mL

• 1 Cup Soy sauce

• 1 ½ cups Rice wine vinegar

• 1 Cup Canola oil

• ½ Cup Sesame oil

• 3 Tablespoons fresh minced ginger

• 4 Tablespoons Sugar

• 1 Tablespoon Black pepper

• 1 Tablespoon Chopped garlic

• 1 Teaspoon Tobasco sauce

1. Combine all the ingredients except the

oils in a blender.

2. Run on low and slowly pour the two oils

in to emulsify.

3. Strain through a fine mesh strainer.

pRESERVED LEmON RISOTTO WITH pEA & pROSCIUTTOSERVES 2 TO 4 pEOpLE

• 1 cup risotto rice

• 1L warm chicken stock seasoned with

salt and pepper

• 60g parmesan cheese finely grated

• 1 small white onion finely chopped

• 2 cloves garlic finely sliced

• Pinch of fresh thyme leaves

• 1 tbls rendered prosciutto fat (optional)

• 1 tbls preserved lemon rind

finely chopped

• 60 g prosciutto trimmed of fat,

finely sliced

• ½ cup baby peas

• 1 tbls flat parsley finely chopped

1. Bake trimmed prosciutto fat in oven in a

pan until crisp and fat has rendered, pass

through a fine strainer. (you can leave this

part out and use olive oil if preferred)

2. In a saucepan add rendered prosciutto

fat and sliced garlic and fry until garlic

is a golden brown. Add thyme leaves,

they will immediately pop, so add onions

straight away and stir through. When

onions have become translucent (2-3min)

3. Add the risotto and stir for a minute to

soak up the oil. Cook for a further 2-3 min

until rice becomes a little bit sticky.

4. Add the hot chicken stock in about

½ cup increments, stirring constantly

between additions reducing the liquid

before adding more stock. Begin to slow

down with the amount of stock you add

near the end.

5. After about 10 – 15 minutes test the rice,

it should be soft on the outside and slightly

firm on the inside, if the rice is not cooked

continue to add small amounts of stock

until it is al-dente. Make sure there is not

much liquid left at this point. It should be

about 20 minutes until ready.

6. Stir in the lemon, prosciutto, peas,

parsley and parmesan cheese. Mix

thoroughly and check seasoning.


mINTED pEA pUREE

• 250 grams frozen peas

• ½ cup packed fresh mint leaves, rinsed

• ½ cup packed baby spinach leaves,

rinsed

• 1 tablespoon butter

• Salt & pepper to taste

• Reserved cooking water from peas

as needed.

1. Bring a medium pot of water to a boil

and add the peas, mint and spinach,

cook for about 5 minutes or until the peas

are tender.

2. Strain; reserving a cup of the water

3. Pulse peas, mint and spinach in food

processer pausing to scrape down sided

of bowl.

4. Add butter; salt and pepper and

cooking water if needed.

pORK BELLY

• 1 pork belly – de-boned, with skin on

(about 1 – 1.2kgs)

BRINE:

• 1 litre water

• 5 black peppercorns

• 2 bay leaves, 2 springs thyme

• 2 cloves roughly chopped

1. To make the brine, combine all the

ingredients except for the water in a pan

large enough for the pork to lay flat inside.

2. Add 250ml boiling water to the pan and

whisk until the salt and sugar dissolved

completely.

3. Add the remaining 750ml of cold water.

Make sure the mixture is cold before

placing the pork inside.

4. Add the pork bell to the brine and

refrigerate overnight or for 12 hours.

5. Remove the pork from the brine and

brush or rinse off any seasonings that have

adhered to it. Pat dry using paper towels

and refrigerate.

6. Roast in a low oven at 110ºC for 8 hours.

Remove from the oven and rest for 20

min. Serve with sliced nectarines, yoghurt

and braised leeks.

BASIL pESTO

• 1 teaspoon chopped garlic

• 3 cups basil leaves – packed

• ¼ cup flat leaf parsley

• 2 tablespoons pine nuts

• ¼ cup freshly grated parmesan cheese

• 1/2 cup extra virgin olive oil

• Salt and pepper

1. Blend basil, parsley, pine nuts and

cheese in food processor until almost

smooth with machine running, drizzle olive

oil in through the top. You may need to

pause and scrape down the aides of

the bowl with a rubber spatula a

couple of times.

2. Season with salt and pepper

3. Drizzle over sliced tomatoes

DARK CHOCOLATE TORTE

• 1 cup unsalted butter plus additional

for greasing pan

• 340g bittersweet chocolate

(70% cocoa) coarsely chopped

• 5 large eggs

• 1 cup sugar

• 7 tablespoons water

1. Butter a 26cm round cake pan, line with

a round of parchment paper and then

butter the parchment paper.

2. Melt chocolate and butter in a bowl

set over a pot of barely simmering water,

stirring occasionally until just smooth,

remove from the heat.

3. Using an electric mixer beat together

eggs and 1/3 cup sugar at high speed

until tripled in volume and thick enough

to form a ribbon that takes 2 seconds to

dissolve when beater is lifted, about 5

minutes.

4. Heat remaining 2/3 cup sugar and 7

tablespoons of water in a small pot stirring

until sugar is dissolved and syrup is clear,

about 2 minutes. Pour hot syrup into

melted chocolate stirring with a rubber

spatula until combined and then cool for

ten minutes.

5. Add chocolate syrup to egg mixture, a

little at a time whilst beating at medium

speed until just incorporated and pour

batter into prepared pan.

6. Place cake pan into a roasting pan

lined with a dish towel and add enough

boiling hot water to reach about 3/4 of

the way up the sides of the cake pan.

Bake until just set, 50 minutes to 1 hour.

7. Cool cake completely in water bath

before unmoulding, at least 2 hours. Run

a thin knife around the edge of the pan

to loosen if necessary, invert a flat platter

over pan and flip cake onto platter.

Carefully peel off the parchment paper.


Smoked duckand carrots

win a sEasonally inspirEd 6-CoursE

tastinG mEnu expertly paired

with award-winning wines by Chef Graham Neilson. Valued at R860 tweet & follow to win! 9th avenue

Bistro is spoiling one lucky winner and guest to an extraordinary

culinary experience. simply follow

@Ginjafood + 9thavenuebistro and

tweet #win9thavenueBistro before 26 march 2014.

pORK BELLY AND

NECTARINES

LINEFISH,pEAS,

CARROTS AND CALAmARI

The Itamae Blade

The blade is folded 33 times to give 67 layers of VG-10 steel. The technique, widely known as Damascene, is also used to make Samurai swords. The folded steel does not make the blade heavy; the good balance and light weight blades combine to make the knives exceptional for chefs.

The handles of these kitchen knives are made from a blend of linen and resin, known as Micarta, and the blade of the knife continues in Damascus steel to the end of the handle. The blades contain a mixture of steel and other elements including carbon which maintain the sharpness of the blade. Preferably use a sharpening steel before and after use to keep your Itamae knife in perfect condition.

Sharper than you think

031 563 0054 | www.ginjafood.com


‘The chocolate factory’‘The chocolate factory’, is a Mecca for chocoholics in Mumbai, an Indian city which needs no introduction. Here, Chef Varun Inamdar makes

delectable objet d’art in the form of chocolates and cocoa experiments with its varietals. For him, playing with chocolate and sniffing the roasted cocoa

beans is not just another call of duty but a passionate responsibility that he has taken upon himself, in popularizing the humble bean globally.


a list of ’to-do’. At the top of your list, write ‘Eat

Chocolate’. Revisit the list by the end of your

busy day and find at least one thing done, for sure!” Says noted chef

and chocolatier Varun Inamdar of ‘The chocolate factory’, with great

confidence in the bean.

From donning multiple toques in a career spanning over a decade,

he has done it all. From being a chef, traveller, blogger, photographer,

writer, chocolatier, Varun Inamdar is known for tantalizing palates in

India and the Arabian Gulf! Has travelled quarter of the globe working

with the top brass in the industry and has planned weddings for the

royalty too.

He has long been associated with one of the leading hotel chains in

the world, where he wore his heart on his sleeve and developed a lot

of recipes, which are now fore-running signatures. He moved onto

the Arabian Gulf to work in close association with Sheikh Majed

Al Sabah, a celebrated fashion icon, a visionary retailer, fashion

aficionado, collector of contemporary art and a nephew of the Emir

of Kuwait. Together they built a brand named ‘21 Carrots’ in the Gulf,

which, today, serves fierce competition to pastry giants like Laduree,

Fauchon, Magnolia and Lazurd.

He is the only chef in his country, today, who promotes and popularizes

artisanal chocolates through visual walk-in workshops, appreciation

classes and modeling workshops. “On a good day, a good chocolate

is an indulgence for me and on a bad day it is my best friend”, is

what Chef Varun claims. All this and more adds to his endeavour of

travelling the country’s length and breadth, in inculcating a chocolate

culture through his medium with a bag of chocolate and some tasting

spoons. He feels the cultural importance of chocolate is yet to hit us.

“Chocolates are eaten only as a sweet! Where other countries have so

many festivals revolving around cocoa, we are far, to even realize its

importance”, sighs chef.

How many of us know that chocolates can be a ready soother in

calming a hyperactive, or an upset stomach, sore throat to smoking the

cacao beans and chili pods to heal malaria! Some unread stories, some

forgotten analogies are for the team at ‘The chocolate factory’ to revive

and instill into chocoholics, all across the world. A year and more in

existence and yes, they are marching ahead with a daunting task.

In fact, Humans’ love affair with chocolate began at least 4,000 years

ago in Mesoamerica, present-day southern Mexico and Central

America, where cacao grew wide and wild. Since then, people around

the world have turned to chocolate to cure sickness, appease gods,

show love, buy rabbits, fete holidays, survive fasts, ward off scorpions

and sustain warriors.

In fact, chocolate making has evolved into an industry which helps

sustain 20 million families across the globe. “Even in our workshops

or sale products, we request the eater to thank not us, at ‘The chocolate

factory’ but the families which, toil to nurture the wonder shrub and

whose livelihoods are tied to this bean.” says Chef Varun.

He is sure to make a difference with his signature indigeneous collection

of ganaches with pronounced flavours of Guntur chillies, madras filter

coffee, Thandai- a sweet-spice blend with cardamom, peppercorns,

fennel and saffron amongst many such nouvelle creations. Chef Varun

Inamdar, shares some of his proud creations with Ginja. G

Make


Chef Varun Inamdar at work, making his signature Guntur Chilly Ganache


A l m O n d A n d l e m O n tA R t

w i t h s O u R c h e R R y A n d c O c O A


n i c A R A G uA n c O f f e e A n d s l O e G i n s O u f f l e

Noted to be one of the most temperamental

desserts in culinary history, this combination

of chocolate, coffee and sloe gin will want

you to make this even if you’re running out

of time. This soufflé is magical, airy and

light with lingering simplicity. Recipe for 4

tea cups.

• 135 grams of milk chocolate

• 3 tbsp of Nicaraguan coffee

• 3 nos. egg yolk and whites separated

• Plus 2 nos. eggs whites

• 30 ml sloe gin

• 3 tbsp castor sugar

• Some melted butter and castor sugar for

lining tea cups

• Icing sugar or cocoa powder for dusting,

as required

1. Brush the inside of 4 tea cups with melted

butter, and sprinkle with castor sugar. Set on a

baking tray.

2. Double boil chocolate and coffee until

melted and homogenous.

3. In a separate bowl, combine egg yolks and

sloe gin. Whip together over a double boiler

for few minutes. Pour into the chocolate

mixture and keep aside.

4. For the final preparation: Half an hour

before serving, heat the oven to 220ºC.

5. Whip five egg whites until stiff, in a clean

bowl.

6. Add the caster sugar and beat 20 seconds

longer or until the mixture looks glossy.

7. Carefully fold them this into the chocolate

mixture.

8. Spoon into the prepared tea cups and bake

for 7 minutes.

9. Serving: Sprinkle with icing sugar and serve

immediately with either Crème Anglaise,

vanilla bean ice cream or just the way it is. This

wobbly centred soufflé with the sloe gin is a

flaring fuel for any conversation.

A l m O n d & l e m O n tA R t W i t h s O u R c h e R R y A n d c O c O A

As chic as it is simple. Flaky, short crust,

gooey and beautiful decadence oozing in all

bites with sour notes of maraschinos and an

accompanying zest and fruitiness from the

almond tarts. It is best savoured with some

crème fraiche.

Recipe for 4 inch tarts

FOR THE ALMOND AND LEMON

TART

• 200 grams plain flour

• 130 grams almond meal

• 100 grams icing sugar

• zest of 2 lemons

• 180 grams of cold unsalted butter

chopped into cubes

• a pinch of salt

• 1 no egg yolk

• 2 tbsp cold water

• ½ tsp almond extract

• 1 vanilla pod, split length ways and seeds

scraped.

1. Combine all the dry ingredients and butter

into a large mixing bowl or food processor

(use the plastic blade or paddle attachment).

Blitz until you have a coarse breadcrumb-like

texture.

2. Drop in the egg yolk, water, almond extract

and vanilla seeds and mix until the dough just

starts coming together.

3. Knead it very lightly for a few seconds

and roll out into a smooth disc around 4 cms

thick. Chill the disc for an hour and cut into

roundels, just a little larger in diameter than

the diameter of the tart moulds.

4. Line the moulds, pressing the dough around

the edges and chill again for an hour.

5. Pre-heat the oven to 160ºC. Once the tart

cases are completely chilled, remove from the

fridge and place on a baking tray. Line each

case with baking parchment, making sure the

parchment is at least 1cm above the rim of

the tart, and fill with ceramic beans for blind

baking.

6. Bake in the oven for about 12 minutes. They

are still unbaked but ready to be filled with

some chocolate and sour cherry ganache, that

follows next.

FOR THE CHOCOLATE AND SOuR

CHERRy GANACHE

• 150 grams dark chocolate

(minimum 70% cocoa solids)

• 100 grams unsalted butter, cut into small

cubes

• 1 no. egg

• 1 no. egg yolk

• 30 grams caster sugar

• 100 grams of sour cherry puree

1. Place the chocolate and butter over a double

boiler till melted. Stir in sour cherry puree.

2. Whisk the egg, the egg yolk and sugar until

thoroughly combined, in a separate bowl.

3. Now, carefully pour in the chocolate mixture

into the egg-sugar bowl and mix thoroughly to

form an emulsion.

4. For the final preparation: Remove the cases

from the oven and pull out the beans for reuse.

5. Spoon in the ganache in the cases and allow

baking for 5-10 minutes at 160 degrees celsius.

6. Remove from the oven and once cool

enough to handle, carefully remove the tarts

from the tins and leave to cool completely on

a wire rack.


7. Serving: Serve the tarts at room temperature, dusted with some snow sugar and with a dollop of crème fraiche and shavings of dark chocolate for that extra dose of chocolate.

PAv l O vA

Crisp, light, chewy and an absolutely delicate baked meringue topped with crème patisserie, fresh berries and centered with cinnamon scented chocolate marshmallow, dedicated to Russian ballerina Anna Pavlova and the cocoa farmers! Recipe for 10 pavlovas

FOR THE MERINGuE SHELLS • 1 ½ teaspoons pure vanilla extract• ½ teaspoon distilled white vinegar• 1 ½ Tbsp cornstarch• 300 grams castor sugar• 6 nos. Egg whites, at room temperature• A pinch of salt, optional

1. Preheat the oven to 135ºC. 2. In a bowl, stir the cornstarch and sugar in a bowl and keep aside. 3. In a mixing bowl, whisk together, egg whites, cream of tarter and salt. When it just starts foaming start adding the sugar- starch mix, in three batches.4. The glossy, stiff meringue is ready to be spooned onto a lined baking tray. Bake for an hour and store in a dry airtight container, when they cool.

FOR CINNAMON SCENTED CHOCOLATE MARSHMALLOWS • 70 grams cocoa powder, plus • 4 tablespoons cocoa powder, divided • 250 ml water, plus • 2 tbsp water, divided • 4 leaves of dehydrated gelatin

• 300 grams castor sugar• 175 ml corn syrup • 100 grams icing sugar • 2 tablespoons cornstarch• 1tbsp Cinnamon powder

1. A little attention. Follow the measures step by step slowly. And read the entire recipe atleast twice before you start. A few technicalities in here, but not to worry. 2. Take 50 ml of water and warm it. Dissolve 70 grams of cocoa powder and make slurry.3. Take 100 ml cold water and bloom the gelatin, once hydrated place on a double boiler and stir till dissolved. 4. Spoon warm cocoa mixture into gelatin, mix and set aside.5. Place remaining 100ml of water, corn syrup, cinnamon powder and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer and get the syrup to 118ºCelsius.6. In a whisk blender, pour the cocoa –gelatin mixture and whisk the prepared syrup on low speed, in a slow stream. 7. Whip this mixture for 15-20 minutes, or until it is stiff and shiny.

FOR CRèME PATISSERIE • 250 ml milk• 3 nos. egg yolks• 50 grams castor sugar• 25 grams all-purpose flour• 2 tablespoons plus 2 teaspoons cornstarch• 1 teaspoon pure vanilla extract

1. In a small saucepan, warm milk over low heat until it is just hot enough to steam. 2. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.3. Once the milk is steaming, add half of it,

whisking constantly, to the egg mixture. 4. Add the milk and eggs back into the hot milk and continue stirring.5. Whisk until the mixture reaches 80 degrees celsius on a digital thermometer.6. Remove from heat, stir in the vanilla extract, and chill.7. For the final preparation: Carefully crackopen the tops of the cool meringues. 8. Spoon in the cinnamon scented marshmallow mixture and later some crème patisserie 9. Serving: Top the filled meringue shells with fresh berries and serve immediately, raising a toast to Anna Pavlova.


Rediscover the hearty healthy benefits of the mediterranean diet with fG l a Pasta; only using the f inest wholesome ingredients in al l their products.



Tucke d away in t he E aster n Fre e St ate , Clarens i s a t rave l l e r ’s t re asure and a fo o die’s for tune .

ClarensCraving



Clarens,

a sm a l l v i l l a g e emb e d d e d

i n t h e ma luti mou nt ai n s ,

i s s i tu ate d rou g h l y 3 0 0 k m

f rom d u r b an , Joh an n e s bu r g

an d Bl o em fontei n . A t h re e

to fou r h ou r d r i ve pre s ent s

t h e tr avel l er w it h a d e st i n at i on

t h at i s qu ai nt , c re at i ve an d

t a sty, f u l f i l l i ng any hu ng r y

a d ventu rer ’s d e s i re s .

Above centre: Beer Tasting at the Clarens Beer Festival Above right: Clementines Restaurant Below left: Country food shop The purple Onion,


Clockwise from top left: Steak and chips at the phatt Chef; Local Eatery, The Artists Café; The Andy Hoyle Art Gallery; Enjoy Scenic Views


A c t i v i t i e s

Known as t he Je wel of t he Fre e St ate , C larens i s f amous for i t s b e aut i f u l ar t and extens ive ga l l e r ies t hat f i t into t he t heme of t he quirky l i t t l e v i l l age . Howe ver, t here are many ot her ac t iv i t i e s for t hos e lo ok ing to ma ke t he most of a C larens exp er ience .

Johan Smit h Ar t Ga l l er y fe atures an ar ray of p aint ings , s c u lptures , handmade g lass , f unc t iona l ar t , ceramics , j e wel l er y and b o oks as wel l as exhibit ions t hat inc lude ot her ar t i s t s . E ss ensua l Ar t Ga l l er y i s des cr ib e d as : “Not your typica l ar t ga l l e r y. B e prep are d to s tep into a s ensua l wor ld w here t he human for m i s ce lebrate d in a l l i t s g lor y.” The ga l l e r y i s a l s o k nown for g iv ing a l l ar t i s t s a chance to exhibit t he i r ar t . B lou D on k i Ar t Kuns , s i tuate d in t he Windmi l l C ent re , fe atures p aint ings , s c u lptures , ceramics , f unc t iona l ar t , photog raphy and handmade g lass w hi le Addy Hoy le Ar t Ga l l er y d i splays ar t f rom S out h Af r ican ar t i s t s S imon Addy and Lynne Hoy le . Ar t & Wine Ga l ler y on Main i s a wine and ar t lover ’s haven wit h a col l e c t ion of ar t as wel l as a col l e c t ion of S out h Af r ican wine . Vis i tors to C larens can s t ro l l t he s t re e t s on fo ot , v i s i t ing a l l of t he ar t d i splays and ga l l e r ies in t he v i l l age .

Jus t outs ide C larens i s t he B as ot ho Cu ltura l Vi l l age and G olden Gate Nature Res er ve . Vis i t B as ot ho for ar t s and craf t s and a t as te of Fre e St ate c u lture or G olden Gate for a h i ke in one of t he most s cenic are as in t he reg ion .For t he more adventurous , t here are a

range of ac t iv i t i e s inc luding w hite r iver raf t ing , abs e i l ing , archer y, p aintb a l l , f ly f i sh ing , quad bi kes and hors e r id ing .

e A t i n G A n d d R i n k i n G

C larens Bre wer y bre ws hand craf te d b e ers and c ider a l l ye ar round for t hos e w ho enj oy a cold one , howe ver t he v i l l age i s a l s o famous for i t s annua l C larens B e er Fest iva l in Febr uar y w here microbre wer ies f rom around t he count r y come toget her to of fer up s ome of t he i r coldest and f inest c raf t b e verages .

Ap ar t f rom t he b e er c u lture , C larens i s a gold mine for t he fo o die . Rest aurants , cafes and pubs l i t te r t he l i t t l e v i l l age , a l lowing t hos e on fo ot to s tumble onto t he i r next me a l . S ome of t hes e inc lude Sugar and Cinnamon, C lement ines Rest aurants and B ar, The Post Hous e , 278 on Main , Hig h lander Bis t ro, t he Phatt C hef Rest aurant , Trout & Ma l lard and Ar t i s t ’s C afé . Whet her you’re lo ok ing for s e afo o d, s te a k , p anca kes , l ig ht me a ls , pizza or braai fo o d, you’ l l f ind t he p er fe c t sp ot . The b est p ar t ? Ever y p lace i s sure to have amazing v ie ws .

s t A y i n G

C larens accommo dat ion ranges f rom t he Prote a Hote l to quaint guest hous es to quirky B&B’s to camping g rounds .

E ss ent ia l ly a tour i s t des t inat ion , t here i s no shor t age of sp ots to ge t cosy and comfor t able for t he we ekend. C larensTour ism.co.za i s a res ource f u l on l ine s i te t hat prov ides in for mat ion and l in ks to accommo dat ion as wel l as c l arens info.co.za

An adventure w het her you’re v i s i t ing in summer or winter, C larens i s a v i l l age p acke d wit h no oks and crannies to explore . up on v i s i t ing , ensure you s top by t he Pur ple Onion for t as ty t re at s and s ouvenirs for t he ro ad t r ip home. It ’s a v i l l age t hat you’ l l want to rememb er. G

J u l i e c R A f f O R d e x e c u t i v e c h e f

Having g rown up in t he he ar t of t he Fre e St ate in a sma l l town ca l l e d Keste l l , Ju l i e Craf ford was for tunate enoug h to mat r ic u late f rom t he pres t ig ious Witteb erg Hig h S cho ol in B et h lehem.

From an e ar ly age , Ju l i e was p ass ionate ab out fo o d and t he chance to t r y ne w t h ings in t he k i tchen , s o w hen t he opp or tunity aros e for her to comple te her s tudies t hroug h Prote a Hote l s , she was t hr i l l e d wit h t he ide a of her dre ams b e coming a re a l i ty.

“I am p ass ionate in w hat I do and I t hr ive on ma k ing p e ople content t hroug h t he fo o d t hat I p lan and prep are for t hem. In my sp are t ime I l i ke to t r y out ne w re c ip es and b a k ing ca kes” s ays Ju l i e .

Growing up wit h ver y supp or t ive


p arents f rom a young age has put her in go o d s te ad, as t hroug h t he ye ars she has b e en supp or te d by t hos e she has worke d wit h and her care er has b e en imp ac te d by a numb er of p e ople t hroug hout her j our ne y, namely L e e-Ann B enne y (G enera l Manger at Prote a Hote l C larens) , C hef Nel i s van He erden (Prote a Hote l Midrand) , C hef Helene (Prote a Hote l Wanderers ) , C hef C arol Nzama (Prote a Hote l Kar r idene B e ach) , e ach of t hem inspir ing her to de f ine her s ty le wit h conf idence and f l a i r.

To day Ju l i e i s t he E xe c ut ive C hef at t he Prote a Hote l in C larens , w it h i t ’s Adamo Rest aurant , and i s t hr i l l e d to b e p ar t of t he fami ly. The res t aurant of fers a bre a k fas t buf fe t and a l a car te menu to d is cer ning d iners’ de l ig ht , t he i r fo o d i s in f us e d wit h f l avours as f resh and as p ass ionate as t he are a in w hich i t i s lo cate d . The res t aurant inspires a unique promis e of t as te , w hi le t he Adamo B ar inv ites you to indu lge in s ome of t he g re ates t v ie ws t he Ma lut i Mount ains have to of fer. Why not re lax and t a ke advant age of t he s ty l i sh and comfor t able ter race w here you are able to enj oy a co ckt ai l or one of t he i r sp e c ia l i ty cof fe es and a de l i c ious bi te to e at .

When aske d how she fe l t ab out t he move , Ju l i e s a id “C oming to work do esn’t fe e l l i ke a chore , i t i s a p lace w here I am g iven t he f re e dom to explore ne w te chniques , implement changes and t r y ne w t h ings on a dai ly b as i s wit h a te am t hat I am proud to ca l l f ami ly”.

P h A t t c h e fs i m O n k e R R

O p ene d over 5 ye ars ago in C larens , The Phatt C hef Rest aurant g rows f rom st rengt h to s t rengt h . Now ne w ly re lo cate d to t he top of Ol iv iersho ek Pass on t he R74 , t he a l ter nat ive route to Van Re enens Pass and t he N3 wit h a l l of i t s t r uckers and to l l gates , t he res t aurant i s now t he main at t rac t ion at t he ne w de ve lopment apt ly name d The B order Post , s i tuate d as s i t i s , on t he Fre e St ate / KZN B order. In conjunc t ion wit h t he ne w ly re f urbishe d Windmi l l C ott ages , t h i s has now b e come a p opu lar s top of f en route to KZN or t he Dra kensburg (an Inter nat iona l Her i t age S i te ) . O p en for bre a k fas t , lunches and te as to t he p ass ing t raf f i c , The Phatt C hef @ The B order Post a l s o s er ves d inners to lo ca l s and in hous e guest s by res er vat ion . The apt ly name d B ent Ar m B ar i s a l re ady a l andmark water ing hole for t h i rs ty t rave l l e rs and lo ca l f ar mers . C hef Pat ron S imon Ker r has b e en co ok ing s ince t he l ate 1970 ’s and has a s t r ing of accolades to h is c re d it . Most re cent ly, The Phatt C hef has b e en vote d one of SA’s Top 100 Rest aurants in 2010 , 2011 , 2012 , 2013 and t he y are t he proud re c ipients of 2 R ASA Ros ett a Awards for outs t anding s er v ice ! ! The Phatt C hef sp e c ia l i zes in avant garde Bis t ro co ok ing wit h t he emphas is on pro duce , f resh ly s ource d and as lo ca l as p oss ib le . Ste a ks are age d for up to 45

days and t he i r s ig nature pies , “S imple S imon Pies , are made wit h t he l ig htes t , f l a k ies t puf f p as t r y e ver, w it h f i l l ings l i ke Venis on & Cranb er r y, de-b one d Oxt ai l & Har icot B e ans , Tradit iona l Pepp er Ste a k (comes wit h a f re e cho c mi l k) , 4 Wi ld Mushro om & Q uai l , & L amb & Ros emar y b e ing jus t s ome of t he f l avours and f i l l ings on s a le . L o ca l t rout fe ature prominent ly as do Game Birds . Innovat ive and d i f ferent but wit h lot s of f ami l i ar ing re dients prob ably b es t des cr ib es t h i s co oks s ty le of enter t a in ing , b e caus e enter t a in he most cer t a in ly do es . As C hef Pat ron he t a kes most orders at t he t able h ims e l f w hi le interac t ing wit h t he guest s . In h is own words “I ’m here to ensure t hat guest s re a l i ze we t a ke our motto quite s er ious ly : “ne ver t r ust a sk inny co ok! !” What wit h t he quirky B ent Ar m B ar and i t s f re quent ly chang ing range of Craf t B e ers , t he i r incre dible 5000 b ott l e wine ce l l ar as wel l as t he ent ic ing bre a k fas t buf fe t s , B order Post a lmost b egs to b e tur ne d f rom a pi t s top into an over nig ht s top. No matter how long you have to sp are , t h i s i s a wel l wor t hw hi le s top over i f you are in t he are a . C ont ac t de t a i l s :0824693832 / 0824692072phattchef@g mai l . comw w w.b order p ost . co.za

Not for sale to persoNs uNder the age of 18

S h a k e t h i n g S u p t o n i g h to r i g i n a l , a u t h e n t i c , c o n v e n i e n t r e a d y - m a d e c o c k t a i l s

s h a k e , f r e e z e a n d s q u e e z e


Miamiby Habeeb Salloum

W H E R E T H E p E O p L E p L A Y


SpRAWLING across 2,054 square miles of land, Miami, a metropolis of

some 415,000, is actually two different cities: Miami, the mainland city, and, to

the east, connected by causeways is Miami Beach, a city of beaches. Truly

cosmopolitan, Miami is the mainland city, with a mixture of ethnic groups,

dominated by an overwhelmingly Latin American flavor. Much different is Miami

Beach, almost exclusively tourist orientated, saturated with hotels and other

visitor abodes as well as restaurants and other types of eating places. The two

cities complement each other and travellers usually refer to them simply as

Miami. This two-in-one city is one of the world’s most renowned vacation spots.


Clockwise from top left: Beach hotels and restaurant night scene, Miami sunset, Joe’s Stone Crab


Most of these tourists usually come

to revel in the warm all-year-round

Miami weather. However, there is

much more to lure the visitor. Miami

offers all types of enticements.

Besides the beaches and all their

activities, including great boat tours

and deep-sea fishing, golf courses

some of which have been rated in

the top ten, the city is filled with an

endless variety of restaurants, high-

end plush hotels to budget motels,

boutique shops, as well as crowded

bars and nightclubs. The lively

nightlife is one of the trendiest in the

world’s tourist resorts.

For those enamoured with

shopping, the city appears to be

sprawling with large malls. Collins

Avenue, Washington Avenue,

Lincoln Road, and South Beach are

the best place to feel the throb of

the shopping experience. Biscayne

Boulevard is another prime spot for

shopping, and in addition there are

other areas for tourists to thin out

their wallets.

When people hear the name

Miami, beaches come to mind

and it is as it should be for without

beaches there would be no Miami.

There are 16 beaches that visitors

frequent, each offering their own

specialties.

South Beach, located on the

southernmost part of Miami Beach,

where visitors head for when they

first reach Miami, is noted for its

topless sunbathing beauties which

draw the crowds. Even though it

is illegal, topless dress is permitted

only on South Beach, the spot

most tourists visit on their first day in

Miami.

Other tourists make their way to

the Art Deco Historic District of

South Beach, set on a one-square

mile area. A showcase for early

20th century art, it incorporates a

series of restored structures with the

architecture from that era.

All through the area trendy

boutiques, hotels, restaurants, bars,

and art galleries are to be found.

Depending upon one’s taste, be it

shopping or partying, South Beach

is well known for being a trendy spot

frequented by artists, celebrities,

and International supermodels.

South Beach boasts that it caters to

some of the most beautiful people

in the world - a good number of

Hollywood screen stars have made

this city home.

After partying all night in one

of South Beach’s world famous

nightclubs, it is easy to understand

why a good number of travellers

say that no visit to Miami would be

complete without at least a stop at

South Beach.’

A large world-class metropolis it

is one of the most renowned cities visited by tourists from the four corners of the globe. most arrive at miami International Airport, one of the busiest airports in the country. The city is also known as the cruise capital of the world with ships sailing to and fro and other millions travelling from the cold parts of North America by car to enjoy their winter vacation under the miami sun. All in all some 15 million tourists visit the Greater miami area annually.


The countless Hispanic immigrants

from Cuba, Central America,

Puerto Rico, and South America

have made Miami home. Spanish

is used in almost every part of the

city. Signs are in both English and

Spanish especially in ‘Little Havana’.

Should one have time to spare

there are many more choices

on what to see and do, most

available by organized tours. Miami

Seaquarium Museum - a great stop

where one can witness an outdoor

aquarium; Miami zoo - some

1,200 animals living in free-range

environments; Coral Castle - a

bizarre monument consists of coral

sculptures; Everglades National

Park - an unusual park, it is home to

14 rare and endangered species;

Jungle Island - offers an up-close

look at replicas of tropical birds

in their natural habitats; Miami

Museum of Science - a learning

adventure for the whole family;

Monkey Jungle - Where the humans

are caged and the monkeys run

wild; and Vizcaya Mansion - a

glimpse of the U.S.A.’s top resort

where high society flourishes, are

all worth a stopover on a visitor’s

itinerary.

After spending the day exploring a

few of the hundreds of sites, one is

more than likely ready for a good

meal. And Miami has plenty to

offer. The food of the city due to

the large influx of Cubans after the

Castro revolution is saturated with

the Cuban influence.

In the small inexpensive cantinas,

especially in Old Havana, rice and

bean with chicken stew and salsa

is almost always a lunch special.

The Sandwich Cubano, sliced pork

and mild cheese is sold in almost

every cantina. No one can say

that they’ve eaten in Miami without

having tried one of the city’s Cuban

sandwiches. As for drinks, espresso

coffee seems to be the required

morning and afternoon drink

for most adults - a very popular

morning beverage for the working

masses.

In this city of diverse cultures, other

immigrants have, to a lesser extent,

added to the culinary tastes of the

city. The traditional African dish:

Gumbo (seafood soup or stew)

served with rice; and Sangria, a

Spanish drink that is a mixture of

wine and fruit juices enhance the

Miami kitchen.

Miami also has excellent restaurants

of every kind, from Italian to various

types of Asian. This collection of

For visitors who like the exotic and

colourful, a tour of the ‘District of

Little Havana’ and the other Latin

American spots in Miami would be

an excellent excursion.


Clockwise from top left: Miami coastline, lifeguard tower, Cuban grilled cheese sandwich, Little Havana, Cafeteria-La-Mejor


Seafood Gumbo


influences has given the city a rich

culinary landscape and reflects the

blend of cultures in its gastronomy.

There are some 3,500 restaurants

in Miami and a good number are

outstanding in what they offer.

Besides the Cuban food that

appears to be everywhere and

the ethnic food outlets, there are

restaurants which cater to every

taste and whim.

Joe’s Stone Crab, a Miami eating

place which specializes in preparing

stone crabs in its own way has been

in business for over a hundred years

and is so successful that there are

always long lines of hungry patrons

waiting.

For romance, Miami is the

place. Restaurants abound for

those seeking fine dining in an

atmosphere of romance and the

ideal spot is the Casa Tua. Most

patrons are dazzled by its romantic

atmosphere and pleasantly

surprised by the fine European style

dishes. One very satisfied customer

who stayed in this lover’s nook once

wrote: ‘all that you can envision

about paradise and more are to be

found here’.

On the other hand. for those

wanting to dine in style on

American food, the Capital Grille

is the place. This steakhouse is

frequented by many tourists arriving

to relish the excellent steaks and

fresh seafood offered there.

However, a good number,

especially first time visitors venture

to the Garcia Seafood Grille to

try its Gumbo - an iconic dish in

Miami’s cuisine. It is a pleasant

culinary experience that one does

not quickly forget. G

There are many different ingredients and endless ways to prepare this dish. This is my version.

If served with cooked rice, it makes

a perfect delicious meal for the

whole family.

• 4 tablespoons butter

• 1 large red bell pepper, finely

chopped

• 1 large onion, finely chopped

• 4 cloves garlic, crushed

• 1 small hot pepper, seeded and

finely chopped

• 1 medium potato, grated

• 2 ½ cups chicken broth

• 3 tablespoons tomato paste,

dissolved in 1 cup water

• 1 ½ teaspoons salt

• 1 teaspoon pepper

• 1 teaspoon fish spices

• ½ teaspoon turmeric

• 450g uncooked shrimp,

• 225g scallops, fresh or frozen

• 225g crab meat

• 225g frozen or fresh okra,

chopped (if not tiny in size)

• 2 tablespoons chopped fresh

coriander

1. Melt the butter in a large

saucepan then sauté over medium

heat the red pepper, onion, garlic,

hot pepper and potato for 10

minutes, stirring occasionally.

2. Add chicken broth, tomato

paste, salt and the spices and

bring to boil. Cover and cook over

medium/low heat for 30 minutes.

3. Stir in remaining ingredients,

except the coriander leaves then

bring to boil, cover and cook over

medium/low heat for 10 minutes.

4. Transfer to a serving bowl then

garnish with the coriander leaves

and serve hot with cooked rice.

G u M b oS E A F O O D

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Granadilla goodness.


Granadilla is one of the few antioxidant fruits that not

only improves your physical health, but also your

mental health. native to areas ranging from southern

Brazil, paraguay, all the way to argentina, this fruit can

be used in the treatment of anxiety, depression, and even

sleep disorders like insomnia. passion fruit comes in two

varieties. one is a dark purple color once it has reached

maturity and has a less acidic, richer taste. the other turns

yellow at maturity and is typically large than the purple

kind. unlike the purple passion fruit, the yellow passion

fruit does not have a known origin, although people have

speculated that it may be Brazil.

passion fruit goes by many names, its scientific one being

passiflora edulis for the purple fruit and passiflora edulis

flavicarpa for the yellow, while another common name is

Granadilla (or purple Granadilla). purple passion fruit is a

subtropical fruit that will only flower and fruit in altitudes

above 3,200 ft. yellow passion fruit is tropical and can be

grown from just above sea level up to the altitude of 2,000

ft. it is interesting that these varieties of passion fruit differ

to such a degree. the people of Brazil tend to use the purple

fruit to eat raw, while they prefer the yellow fruit for juice

extractions and the creation of preserves.

renown for their sweet delicate flavor, Granadillas belong to

the passion fruit and tumbos family, but have a very sweet

and delicate flavor instead. the color of its pulp is different

as well, almost transparent, far from the intense orange of

passion fruit. its flavor is sweet and refreshing, and they say

its pulp is soothing for the stomach, for the nervous system

and for the liver.


Granadilla juice is so light that in peru

it´s the first fruit juice given to babies

after milk (30ml or so at mid-morning

is energizing and they love it). to make

the juice, place some granadilla pulp

in a sieve and press with the back of a

spoon to release the juice concentrated

around each seed.

simply cut the hard peel in half with a

knife or with your fingers, and eat with

a spoon (some people bite the seeds,

some just swallow them. it’s your

choice). Granadilla juice mixed with

orange or tangerine juice. the gentle

flavor of the granadilla softens the

citric fruit´s acidity and creates perfect

synergy.

the nutritional benefits of are:

• Vitamins

• Minerals

• Fiber

it can help with:

• Urinary Tract Infection

• Anxiety

• Insomnia

• Weight Loss

• Asthma

recent studies even suggest that the

fruit can fight chronic inflammation,

which is increasingly being linked to

more diseases.

Granadilla ice Cream

• A cup of orange juice (I prefer fresh)

• A cup of white sugar

• Two cups of gorgeous granadilla pulp,

strain the seeds, should you prefer

• Two large beaten egg whites at room temp.

1. the sugar and juice go into a small pot on the

stove over a medium heat. stir until the sugar has

dissolved.

2. now add the pulp (i usually steal a taste, chef’s

prerogative)

3. let your gooey mixture cool then place it in the

freezer for about an hour.

4. remove, and fold in the beaten egg whites. if you

have an ice cream machine you can drop it in and set

for about 40min. if not pop it back into your freezer,

mixing it every hour to ensure it is well blended

and ice crystals start to form. leave it to freeze

overnight.

5. when done, there is nothing left but to enjoy!

Granadilla Marshmallows – such a treat!

• 180ml strained granadilla juice

(about 10 granadilla or canned pulp)

• 20g powdered gelatine

• 500g caster sugar

• 1 cup water

• 2 egg whites

• Icing sugar, for dusting


Granadilla ice Cream


1. lightly grease and line a 17.5cm x 25cm shallow

cake pan and dust base liberally with snow sugar.

2. Combine granadilla juice and gelatine in a bowl and

set aside.

3. Combine caster sugar and 1 cup water in a

saucepan and cook over low heat, stirring, until sugar

dissolves, then increase heat to medium and cook for

5-10 minutes or until syrup reaches 125’C on a sugar

thermometer.

4. remove from heat, add granadilla mixture to

syrup and stir until gelatine dissolves.

5. meanwhile, using an electric mixer, whisk egg

whites and a pinch of salt until frothy.

6. Gradually add granadilla mixture, whisking

continuously on medium speed until mixture has

doubled in size, then slowly decrease speed and mix

until mixture is warm (about 40ºC).

7. pour into prepared cake pan, and, using a spatula,

spread evenly, then dust top liberally with icing sugar.

Stand at room temperature for 3 hours or until firm.

8. using a sharp knife, cut marshmallow into 2.5cm

squares and roll in snow sugar to coat. store in an

airtight container between sheets of baking paper at

room temperature for up to 2 weeks.

notes if your knife is sticking too much when you are

trying to cut the marshmallow, either sprinkle come

icing sugar over the knife, or warm the knife in hot

water for ease of cutting.

Granadilla Cheesecake

Crumb base

• 120 grams butter

• 400 grams ginger biscuits

filling

• 250 grams mascarpone cheese

• 75 grams icing sugar

• 1 vanilla pod

• 400 ml creme fraiche

• 300 ml double cream

• 4 ripe granadilla

1. melt the butter in a small pan.

2. Crush the biscuits to fine crumbs and stir them

into the melted butter. tip them into a 22cm loose

bottomed cake tin and smooth them flat. Refrigerate

for an hour or so until firm. You can speed the process

up by putting them in the freezer if you wish.

3. put the mascarpone and icing sugar in the bowl of

a food mixer and beat smooth.

4. scrape out the seeds from the vanilla pod and

stir them into the mascarpone along with the crème

fraiche.

5. whip the cream until it will stand in soft folds, stir

it gently into the mascarpone mixture.

6. scrape the mixture into the cake tin and cover

with cling film. Leave to chill for a good hour.

7. to serve, remove the cake from the tin, cut the

granadilla fruits in half and squeeze the seeds and

juice over the cheesecake.

knife, or warm the knife in hot water for ease of

cutting.


Granadilla Marshmallows


C O O k I N G C O N V E R S I O N S

C O O k I N G T E R m I N O L O G Y

A

Arrabbiata Literally “angry” in Italian; in this

case referring to a spicy tomato sauce.

Arugula (Rocket) An assertive salad

green with peppery, somewhat bitter

overtones.

BBÈarnaise A classic reduction of wine,

vinegar, tarragon and shallots, finished

with egg yolks and butter.

BÈchamel A basic white sauce of milk,

butter and flour, invented in France during

the reign of Louis XIV.

Blanching is a cooking process wherein

the food substance, usually a vegeta-

ble or fruit, is plunged into boiling water,

removed after a brief, timed interval, and

finally plunged into iced water or placed

under cold running water (shocked) to

halt the cooking process.

Bordelaise sauce A blend of wine, brown

stock, marrow, shallots and herbs.

Bouillabaisse A ProvenÁal stew of fish,

shellfish, onions, tomatoes, white wine,

olive oil, garlic, saffron and herbs.

Brioche A soft, yeasty French bread en-

riched with butter and eggs.

C

Cannelloni Large, stuffed pasta tubes

OVEN TEm PERATU RESWEIGhT

VO LU m ESTAN DARD ABBREVIATIONS m EASU REm ENT

15 g30 g60 g90 g125 g175 g250 g300 g375 g400 g425 g500 g750 g1 kg

110ºC 120 140 160 170 180 190 200 220 230 250

1 tsp 1 tbs1 dsp1/4 cup1/3 cup1/2 cup2/3 cup3/4 cup1 cup1 1/4 cups1 1/2 cups1 2/3 cups1 3/4 cups2 cups2 1/2 cups3 cups1/4 pt1/2 pt3/4 pt1 pt1 1/2 pt

1/4 inch

1/2 inch

1 inch

2 inches

3 inches

4 inches

5 inches

6 inches

7 inches

8 inches

9 inches

10 inches

11 inches

12 inches

18 inches

5 mm

1 cm

2,5 cm

5 cm

8 cm

10 cm

12 cm

15 cm

18 cm

20 cm

23 cm

25 cm

28 cm

30 cm

45 cm

5 ml15 ml10 ml60 ml80 ml125 ml160 ml180 ml250 ml300 ml375 ml400 ml450 ml500 ml625 ml750 ml125 ml250 ml375 ml500 ml750 ml

225ºF 250 275 300 325 350 375 400 425 450 475

1/2 oz 1 oz2 oz3 oz 4 oz6 oz8 oz10 oz12 oz13 oz14 oz1 lb1 1/2 lb2 lb

tsp = teaspoondsp = dessertspoontbsp = tablespoong = gramkg = kilogram

ml = millilitrel = litrept = pintoz = ouncelb = pound


baked in sauce.

Carpaccio Wafer-thin slices of raw beef

served cold; named after the Renaissance

Venetian painter.

Cavatelli Small pasta shells with wavy

edges.

Celeriac More commonly known here as

celery root.

Ceviche Raw fish and/or shellfish in a citrus

marinade.

Champ An Irish favorite of mashed pota-

toes, green onions and butter.

Champignon “Mushroom,” as they say it

in France.

Chanterelle A wild and nutty mushroom

with a trumpet-shaped head.

Chantilly Prepared or served with

whipped cream.

Charcuterie The French term for delicates-

sen-style items.

Compote Slow-cooked fruit in syrup.

Comte The French equivalent to GruyËre.

ConcassÈ A coarsely chopped or ground

mix.

Confit Meat (usually goose, duck or pork)

that is slowly cooked in its own fat and

preserved with the fat packed around it

as a seal.

ConsommÈ Meat or fish stock that has

been clarified.

Coulis A thick puree or sauce.

Couscous Granular semolina popular in

North Africa.

CrËme anglaise Rich custard sauce, often

used as a topping or plating accompani-

ment to fruits and pastries.

CrËme fraÓche Cream that is allowed to

set and thicken to a velvety rich texture.

Cremini Young portobello mushrooms.

Crostini The Italian word for “little toasts”

(referring to bread, not grappa).

E

Emulsion The mixture of two liquids that

cannot normally combine smoothly (e.g.,

oil and water). Mayonnaise and hollanda-

ise are two familiar emulsions.

En croute A food that is wrapped in pastry

and baked.

F

Flambe French for flamed or flaming, this

dramatic food presentation involves sprin-

kling foods with alcohol and setting them

aflame just before serving.

Florentine A cookie of nougatine and

candied fruit brushed with a layer of

chocolate.

Foie gras Expensive, silk-textured goose

or duck liver that has been enlarged by a

specialised process

Formaggio Italian for cheese.

Frittata An Italian omelette with a variety

of fillings that are mixed with the eggs

rather than being folded inside. Like a

Spanish omelette, a frittata is cut into

wedges and can be eaten either hot or

cold.

FumÈ French for “smoked.”

G

Galette A round, flat cake or tart.

Ganache A rich mixture of chocolate and

crËme fraÔche frequently used as a filling

for cakes.

Gateau French cake.

Gaufrette Thin, fan-shaped, waffled wa-

fers.

Gazpacho A Spanish soup served chilled,

originally a puree of cucumber, tomato,

onion, bell pepper, celery, vinegar, bread-

crumbs, olive oil and garlic.

Gratin Any dish covered with cheese or

buttered breadcrumbs and baked or

broiled.

Gravlax Cured raw salmon.

Gremolata Minced parsley, lemon peel

and garlic.

h

Hoisin sauce A mahogany-colored, sweet

and tangy blend of soy, garlic, chile and

spices; used in Chinese meat, poultry and

shellfish dishes.

Hollandaise An emulsion of egg yolks,

lemon juice and hot melted butter, the

smooth, rich sauce is often an accompa-

niment to vegetable, fish and egg dishes.

Hominy Dried corn kernels from which the

hull and germ have been removed.

Hummus Mashed chickpeas flavored with

lemon juice, garlic and oil.

J

Jambon French for ham.

Jus French for juice, jus also refers to the

unthickened juices from a piece of roast-

ed meat.

k

Kachumber is a fresh tomato, cucumber,

and onion salad dish in Indian cuisine.

Kaffir lime A type of tree bearing dark

green leaves used in cooking, and small,

bright green, wrinkled-looking citrus fruit.

Kalamata Greek black olive, harvested

fully ripe, deep purple, almond-shaped,

brine-cured, rich and fruity flavor.

Kasseri cheese Sharp, salty and hard,

except when flamed in brandy (as in

Saganaki).

Kataifi Phyllo pastry

Kugel A baked pudding made with pota-

toes or noodles and sometimes meat and

vegetables, usually served on the Jewish

Sabbath.

l

Langostino Spanish for “prawn.”

Laksa is a popular spicy noodle soup from

the Peranakan culture

m

mascarpone Ultra-rich, soft cheese known

best for its role in tiramisu.

moussaka A sort of Greek “lasagna” lay-

ering minced meat (often lamb or beef)

and eggplant slices, sometimes with

GIN

JA C

ULN

ARY

GU

IDE


tomatoes, bÈchamel sauce and cheese.

N

Naan Tandoor-baked, unleavened, Indian

bread.

NiÁoise Dishes typical of cuisine from the

Nice, France, region, where garlic, black

olives, anchovies and tomatoes are nearly

always part of the mix.

Noisette a) French for hazelnut; b) small,

very tender round steak, usually of lamb

beef or veal, cut from the rib or loin; c) as

in beurre noisette: butter heated until it

turns nut brown; used as a finishing touch

for many dishes, especially fish

Nori An edible, dark green seaweed

frequently used in Japanese cooking for

wrapping sushi.

Nougat A sometimes chewy and some-

times hard sweet substance made from

sugar, almonds or other nuts and honey.

O

Offal The British term for edible internal

organs and extremities of animals.

P

paella A saffron-flavored rice dish with

meats, vegetables and shellfish; named

for the large shallow pan in which it is

traditionally cooked.

pancetta Cured Italian bacon.

panna cotta Italian egg custard.

pesto An Italian sauce traditionally made

with basil, olive oil, garlic, pine nuts and

Romano and Parmesan cheeses.

pilaf A seasoned rice or other grain dish in

which the rice is sautÈed before the liquid

and other ingredients are added.

polenta A slow-cooked cornmeal porridge

popular in northern Italy; can be served

soupy or firm, sometimes fried.

polpette Italian meat balls.

porcini Smoky, meaty wild mushrooms.

praline A sweet made of almonds and

sugar invented for the French Comte du

plessis-Praslin by his cook in the 1600s.

puttanesca Spicy, bold tomato sauce

(hence the name, deriving from the Italian

word for whore) made distinct with an-

chovies, capers and black olives.

Q

Quesadilla A flour tortilla filled, folded

and then either toasted or fried. The filling

usually consists of cheese, salsa, meat and

refried beans.

Quiche A savory, open-faced pie made

from cheese and eggs.

R

Ratatouille A ProvenÁal dish of eggplant,

onions, bell peppers, tomatoes, zucchini,

and herbs in olive oil.

RÈmoulade A cold mayonnaise sauce

flavored with mustard, gherkins, capers,

anchovies and herbs.

Risotto Italian dish made from rice cooked

by intermittently adding small amounts

of stock or broth. Other ingredients are

added as required.

Roesti Pan-fried potatoes.

Romesco Catalonian sauce of finely

ground tomatoes, red bell peppers, onion,

garlic, almonds and olive oil.

Roti Unleavened, griddle-cooked Indian

bread.

Rouille The French word for “rust” de-

scribes the color of this spicy sauce made

of hot chiles, garlic, breadcrumbs and ol-

ive oil and generally diluted with fish stock.

Roulade A French term for a thin roll of

meat or cake around savory or sweet

fillings.

Roux A slow-cooked mix of flour and fat,

used to thicken soups and sauces.

SSambal A condiment made of chiles,

brown sugar, salt and other ingredients.

Schnitzel Egg- and breadcrumb-battered,

fried meat cutlet.

Semolina Very coarse flour used to make

pizza and bread. Also refers to rounded

parts of wheat used to make a pudding of

the same name.

Shank The front leg of beef, pork, veal or

lamb. Often a very tough cut of mean,

the shank requires slow-cooking methods

like braising.

T

Tagliatelle What they call fettuccine born

in northern Italy.

Tamarind A bittersweet spice made by

drying and pressing the pulp from the fruit

of the tamarind tree native to Asia and

northern Africa.

Tapas Spanish for Appetizers

Tapenade Thick paste - made from olives,

anchovies, capers, lemon juice, olive oil

and seasonings - that can be a condi-

ment or a spread.

Tartare Ground or finely chopped, sea-

soned raw meat (traditionally beef). May

or may not come mounded, and with a

raw egg.

Tartufo Italian for truffle.

Tempura Batter-dipped, deep-fried fish,

poultry or vegetables.

Terrine An earthenware container, or the

dish cooked therein.

Tzaziki Greek yogurt sauce.

V

Vermicelli Thin-stranded yellow (Italian) or

clear (Asian) pasta.

W

Wonton A small dumplings made by filling

thin sheets of dough with a mixture finely

chopped meat, seafood or vegetables.

Wombok A Chinese cabbage


WELLINGTON WINE HARVEST FESTIVAL 2014

Wellington’s annual wine festival promises an

unforgettable day in the heart of the wine lands.

Where: Wellington, Cape Wine lands

When: 15 March 2014 - gates open at 10:00

Contact: 021 864 2479 or [email protected]

LAmBERTS BAY CRAYFISH FESTIVAL

Lamberts Bay Crayfish and Cultural Festival

Where: Lamberts Bay

When: 21 – 23 March 2014

Contact: Call 027 432 1000

ATKV OESFEES 2014

ATKV Oesfees is a winelands harvest festival

with a ‘real’ difference, at Solms-Delta Wine

Estate in Franschhoek.

Where: Solms-Delta, Groot Drakenstein,

Franschhoek Valley

When: 22 March 4014

Contact: call 021 874 3937 or email

[email protected]

FNB mpUmALANGA WINE SHOW

The FNB Mpumalanga Wine Show is part of a trio

of events which comprise the FNB Regional Wine

Show Programme.

Where: Ingwenyama Conference and Sports Resort,

on R40 between Nelspruit and White River

When: 14 and 15 March 2014, 17:00 to 21:00

Contact: 011 482 5936/5/4

7TH ANNIVERSARY THIS YEAR!

The Pick Pay Taste of Cape Town is the Mother

City’s premier food festival is celebrating its 7th

anniversary this year!

Where: Green Point Cricket Club

When: 3 – 6 April 2014

Contact: 021 418 4516

Many people are of the belief that the ocean holds an infinite supply of seafood, but contrary to popular belief, the ocean, like

many food sources, is finite and can only supply food for the billions of people on earth for a certain period of time.

SASSI’s aim it to create the buying and selling of sustainably caught and farmed seafood to ensure that there is seafood, not

only for today, but for future generations to come.

As for being a consumer, you have every right to know what you are eating and, with helpful guides and instant response SMS

assistance, you are always in the know.

For more information please go to www.wwf.org.za/sassi or to find out if your fish is on the Green list, SMS the name of the fish to 079 499 8795.

Don’t buy these species, they are either from unsustainable populations, due to collapse and/or extreme environmental concerns

and/or lack of management, or are illegal to buy or sell in South Africa.

The most sustainable choice from the healthiest and most well managed populations. These species can handle current fishing pressure,

or are farmed in a manner that does not harm the environment.

Exercise caution when choosing these, as they are either depleting as a result of overfishing and is unable to sustain the current pressure, or fishing/farming methods may be causing harm to the environment.

Anchovy Calamari (Squid) Horse Mackerel/Maasbanker (midwater trawl)

Hottentot (line caught)Kob (farmed in SA on land)MonkMusselsOysters

Rainbow TroutSardines (South Africa)Snoek (South Africa)Tuna (pole caught ONLY)Yellowtail

G R E E N - B E S T C H O I C E

Abalone (farmed)African SharptoothCatfish (farmed)Carpenter (line caught)East CoastzSpiny LobsterGeelbek/Cape Salmon (line caught)Hake (SA longline)

KingklipKob (farmed at sea or line caught)Ling(New Zealand Kingklip)Panga (line caught)Pangasius/Basa (farmed)PrawnsRed Roman

Sole (East Coast)Tuna (local longline)West Coast Rock Lobster White Stumpnose (line caught)Yellowtail (locally farmed)

O R A N G E - T H I N K T W I C E

Black Musselcracker/PoekskopDagteraadKob (trawl caught)Red Stumpnose/Miss lucySharks (trawl caught)Skates and RaysTuna (imported longline)

Baardman/BelmanBlacktail/DassieBrindle BassBronze BreamCape StumpnoseGaljoenGarrickKing FishKnife Jaw

Natal StumpnoseNatal WrassePotato BassRed SteenbrasRiver SnapperSeventy - fourSpotted GrunterWest Coast SteenbrasWhite MusselcrackerWhite Steenbras

R E D - D O N ’ T B U Y

NO SALE SPECIES

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The GINJA Selection to dining out.

F INE D IN ING

CApE TOWN

***The Test KitchenArea: WoodstockCuisine: Fine Dining; Modern Ambience: Elegance; Contemporary Monday - Sunday: Lunch: 12:30 – 14:30 Dinner: 19:00 – 22:00021 447 2337Unit 104A, Old Biscuit mill, 375 Albert RoadWoodstock, Cape Town

***SignalArea: V & A Waterfront Cuisine: Fine DiningAmbience: Classic Elegance Monday - Sunday: Breakfast: 06:00 – 11:00Lunch: 12:30 – 15:00Dinner: 18:30 – 22:00021 410 7080Cape Grace, West Quay RoadV & A Waterfront

DURBAN

***Gigi’s BrasserieArea: Ballito Cuisine: Fine Dining; International

Ambience: Classic Elegance Monday - Sunday: Dinner: 18:00 – 23:00032 946 3444Hotel Izulu3 Reys place; BallitoDurban

***Le TroquetArea: WestvilleCuisine: Fine Dining; FrenchAmbience: Authentic Culture Lunch: 12:00 – 14:00Dinner: 18:00 – 21:00031 266 5388The Village market Centre123 Jan Hofmeyer Road, WestvilleDurban

JOHANNESBURG

***Clico Boutique HotelArea: RosebankCuisine: Fine Dining; FrenchAmbience: Classic EleganceBreakfast, Lunch & Dinner7 days a week 011 252 330027 Sturdee AvenueRosebank, Johannesburg

***BICE Restaurant Area: Sandton

Cuisine: Fine Dining; ItalianAmbience: Classic EleganceBreakfast: 06:30 – 10:30Lunch: 12:30 – 14:30Dinner: 18:30 – 22:30011 341 8137Tsogo Sun – Hyde parkFirst Road; Hyde parkSandton pRETORIA

***Cynthia’s Indigo moonArea: BrooklynCuisine: Fine Dining; Modern, South AfricanAmbience: Classic EleganceMonday – Friday 11:30 to lateSaturday 17:30 to lateSunday Closed012 346 8926283 Dey StreetNew muckleneukBrooklyn, pretoria

***Nuvo CuisineArea: Faerie GlenCuisine: Fine Dining; GreekAmbience: Classic EleganceLunch: 11:00 – 15:00Dinner: 18:00: - 22:00012 991 3396823 Old Farm RoadOld Farm Centre, Faerie Glen, pretoria

D I N E O U T G U I D E


Experience true Italian cuisine like never before at BiCE Ristorante.

“Head Chef Nicolai Pareti combines the perfect blend of ingredients, textures and tastes with extraordinary skill and passion. His mouth-watering culinary creations entice patrons to return time and again.” Michael Kewley, General Manager at Southern Sun Hyde Park Hotel.

Ed ito rs

pick


SEAFOOD

CApE TOWN

***pigalleArea: Green PointCuisine: Seafood, Mediterranean Ambience: Contemporary Cool, Classic Elegance Monday - Sunday: Lunch: 12:30 – 15:00 Dinner: 19:00 – 23:00021 421 484857 Somerset Road, Green pointCape Town

***Harbour HouseArea: Kalk BayCuisine: Seafood, Mediterranean Ambience: Contemporary Cool, Classic Elegance Monday - Sunday: Lunch: 12:30 – 16:00 Dinner: 18:00 – 22:00021 788 4133Off main Road, Kalk Bay HarbourKalk Bay, Cape Town

DURBAN

***Hemingway’s Bistro Area: Durban Cuisine: Seafood, Modern, SteakhouseAmbience: Contemporary Cool,

Modern Saturday to Sunday09:00 - Close 031 202 4906131 Helen Joseph (Davenport) RoadGlenwood, Durban

***The Crayfish Inn Area: BallitoCuisine: Seafood, Modern, SteakhouseAmbience: Comfy and Casual Dinner: 18:00 – 22:00 032 946 2121100 Compensation, Beach RoadBallito

JOHANNESBURG

***The mariner Seven SeasArea: BellairsparkCuisine: Seafood, SushiAmbience: Contemporary Cool, Modern, Classic Elegance12:00 noon - close 011 462 1686Shop 119 Belair Shopping CentreBellairs Drive, BellairsparkJohannesburg

***Beira AltaArea: FourwaysCuisine: Seafood, AfricanAmbience: Contemporary Cool, Family Friendly

12:00 noon – 23:00011 511 1307Shop 63, monte Casino Cnr William Nicol and Witkoppen RoadsFourways, Johannesburg

pRETORIA

***Via VenetoArea: PretoriaCuisine: Seafood, SteakhouseAmbience: Contemporary Cool, ModernBreakfast: 06:00 – 10:30Lunch: 12:00 – 14:30Dinner: 18:30 – 22:30 012 429 9300Sheraton pretoria Hotel and TowersCnr Church and Wessels Streets

***The Famous Fish Hoek Co. Area: Lynwood ManorCuisine: Seafood, SushiAmbience: Comfy & Casual, Family Friendly Monday: 12:00 – 22:00Tuesday to Saturday: 11:00 – 22:00Sunday 11:00 – 21:00 012 348 5431Shop 12 Lynwood Bridge RetailDaventry Street; Lynwood manorpretoria

D I N E O U T G U I D E C O N T I N U E DThe GINJA Selection to dining out.

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GINJA Food & Lifestyle Magazine Mar '14