Ginja 10 - 2014

sa's only chef
owned food magazine
chefs
champagne
edition
michelangelo hotel &
pol roger
a taste
of portugal
deliciously delectab
le living
david
higgs
&
exclusive
so you want to
be a chef?
what's trending
in the kitchen
14013
9 772307 224007
OCTOBER/
NOVEMBER 2014
South Africa
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Other Countries
R39.47 (excl. VAT)
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Every home should have a good set of cookware, serveware,

tableware and utensils. All of the products in these ranges
are the kind of thing I use in my own home. Whether youre
after everyday gear or something a bit special, were sure to
have the products for you. Jamie Oliver
Available at Boardmans, all leading homeware stores and www.ginjashop.com Contact Berzacks on 011-3347634 or appliances@berzacks.co.za
FOOD
Fine Dining Back Stage An exclusive Chefs Table at The Michelangelo Hotel 08
Subscribe & Win Luxury accommodation at The Michelangelo 20
Champagne Chefs Interviews with some of Cape Towns top chefs 25
Toasting and Tasting Delicious champagne infused dishes 30
So you want to be a Chef Chefs' schools investigated 41
Cook with the Look A sneak peek into kitchen design trends 48
Jewelled Confectionary Win a delectable diamond 56
Chefs Essentials A selection of fine cooking products and utensils 60
Food Fit for a King Coniglio rabbit meat 76
Solly Says Chef Solomons pan fired dorado 118
DRINKS
MthodE Cap Classique The champagne of South Africa 22
Location, location, location The delightful Durbanville Hills cellar 84
Across the Table with La Mottes cellarmaster 98
TRAVEL
Obrigado Portugal A taste of travel 64
JUNIOR
Summer Fun In The Kitchen
with Tracy Going 112
Chefs Note A word from Chef Jacqui 04

Contributors 06
chef's pick Saffron, The golden spice 90
Out and About Fabulous foodie events 96
Ask a Chef David van Staden answers foodie questions 106
Suss out SASSI Understanding sustainable seafood 120
Back to Basics Perfecting potatoes 124
On The Shelf New products on the market 126
Book Review Death by Burrito 129
Over The Coals A dining experience in NZ 134
GINJA Cheat Sheet 136
Recipe Index 138
Directory 140
bon apptit
REGULARS
chef's note
You know that giddy feeling you get when you wake
up on your birthday knowing you have everything in
the world to be grateful for? Well, thats how I feel
about this months edition of GINJA.
Infacet Jewelers and Von Geusau have collaborated
to sponsor the most spectacular diamond giveaway
in CHOCOLATE! I think I may become a subscriber
this month! To add to this glamour, we have picked
out some of the most prominent South African
chefs and given you a glimpse into what makes
them tick. Our pick of Champagne Chefs.
While on the topic of champagne, I have to share
this with you; this month Pol Roger offered us the
opportunity to pair recipes with their gorgeous
champagne. The champers arrives and I start
experimenting at home, when my husband walks
in and almost has a coronary! His face, to see me
cooking with some of his favourite champagnes,
was priceless! I have to admit it was very much a
one for you, two for me kind of experiment!
So before I get too carried away and tell you all the
juicy bits of whats to follow, I hope you enjoy this
months offerings of gorgeous food, spectacular
giveaways and unbelievable findings.
Dont forget to write to me with your stories, recipes
or comments at chefjacqui@ginjamedia.com.
Happy Cooking
- Chef Jacqui Brown
04
Three generations of the Bottega family have

produced some of Italys finest and most
sought-after wines and spirits; their enterprise
is situated in the heartland of Prosecco
country at Bibano di Godega, near Venice.
Bottega Prosecco Gold, regarded as the
Ferrari of Proseccos, is distributed in a
striking gold-plated bottle. The wine is
notable for its persistent foam and fine
bubble. Expect aromas of fruit and flowers,
scents of Golden Delicious apples, Williams
pears, and lily of the valley flowers.
The popularity of Prosecco, the Italian
equivalent of Champagne, is booming around
the world. In South Africa, the trend is on the
rise too as wine lovers discover the pleasures
of this enduring Italian sparkler.
BOTTEGAS
ITALIAN
BUBBLIES
HOT NEW
FAVOURITE
IN SA
Bottega products imported by Profumi DItalia

are available at leading retailers nationwide,
including the liquor divisions of Pick n Pay,
Checkers, Spar, Ultra Liquor Stores, Makro,
Picardi, Blue Bottle and Liquor City.
Retail price R379.99.
Product info: Giuliana Abrahamse
(021) 554 4831 | email ga@profumiditalia.co.za
Press assistance: Manley Communications
0861 MANLEY (626 539) | premierbrands@
publicity.co.za.
our contributors
Emile Joubert is a wine marketer

and branding specialist, as well as
a freelance writer and published
author. He has been visiting
Portugal regularly for over 30 years.
chief Editor & group exec chef

Jacqui Brown
chefjacqui@ginjamedia.com
managing director
& head of distribution
PARRY BROWN
pbrown@ginjamedia.com
+27 (0)82 522 1473
David Higgs is the internationally

acclaimed executive chef of
the world renowned Saxon
Boutique Hotel, Villas & Spas in
Johannesburg.
EDITORIAL contributors
heather blum
Gary Wright
CONTENT MANAGER & chef
BIANCA WESTHORPE-PoTTOW
bianca@ginjamedia.com
HEAD Designer
KATE SCOTT
design@ginjamedia.com
Nick Britt is a voracious reader

having spent 45 years in book
publishing. A keen golfer, he also
loves writing and gardening and is
a dab hand in the kitchen too.
Designer & illustrator

jaco oosthuyzen
jaco@ginjamedia.com
MARKETING
BRIDGID HAMILTON RUSSELL
marketing@ginjamedia.com
+27 (0)82 565 1591
ADVERTISING SALES & CLIENT SERVICE
NICKY MEARS
nicky@ginjamedia.com
+27 (0)82 927 5408
Tracy Going is a former Radio

and Television News Anchor and
presenter who since leaving the
public arena has devoted herself to
her next big passion namely food.
SUBSCRIpTIONS & COMPETITIONS

MAGGI VAN RHYN
maggi@ginjamedia.com
+27 (0)83 857 2731
Contact us
+27 (0)31 563 0054
P O Box 20111
Durban North, 4016
www.ginjafood.com
David "Solly" Soloman has

been a chef for most of his life.
He and his wife Jane own Miller's
Thumb, arguably the best fish
restaurant in Cape Town.
06
David van Staden, Tsogo Suns

Executive Chef, enjoys cooking,
pottering in his herb and strawberry
garden, eating out, skateboarding and
surfing, all with his kids and wife.
SCAN ME!
SEE WHATS
HAPPENING
ONLINE!
www.facebook.com/ginjaFood
www.twitter.com/ginjaFood
www.pinterest.com/ginjaFood
Fine dining
backstage
Chef Jacqui Brown and Michelangelo's
Chef Rob Creaser treat their guests to
a Pol Roger Champagne Chefs' table
Photography by Marcel Sigg
09
food
food
Nothing sparkles as much as spring, excellent cooking and

superb champagne.
Two chefs cooking at the Michelangelo Hotel's Piccolo Mondo
Restaurant whilst Pol Roger Champagne enhances the day, and
you have something seriously special. That is just what happened
when Chef Jacqui from Ginja partnered with Rob Creaser, Executive
Chef at the Michelangelo, to cook up a storm for a select handful of
very fortunate writers.
The playful chemistry between the two maestros was evident from
the outset as they prepared their delicious recipes and paired
them with the various Pol Roger champagnes in a relaxed and good
humoured manner.
Blogger Sarah Cangley (Cheek to Chic), Jessica Blythe (Get It)
and Bianca Pelser (De Kat magazine) as well as Andrea Nagel
(The Times) were the delighted invitees to share this sparkling
event with Chef Jacqui and Rob as well as Marcelle Nickloes from
Pol Roger.
Chef Rob also took the group of visitors for a tour of his kitchen and
surprised guests with complimentary chef hats and special aprons
before asking his guests to join him at the main Chefs Table.
Chefs Tables tend to inspire, and it wasnt before long Sommelier
Michael De Wet was teaching Jessica Blythe the art of sabrage with
a humble bread knife to shrieks of delight from the group. General
Manager of The Michelangelo, Roberto Rosa, could also not resist
dropping in for a glass of Champagne to get in on the action at this
memorable event.
Needless to say, a very good time was had by all.
10
11
Chef Jacqui Brown

Jacqui is a dynamic chef, and thrives
on energy. Apart from the torque, she
wears many hats and masters many
trades. Jacquis time is spent juggling
cooking at events, sharing inspiration
at talks, producing a culinary
magazine, running an online shop,
travelling extensively, and is a devoted
mother of two active tweens. And the
most recent cherry on top; Chef Jacqui
has been appointed National Culinary
Arts Executive for The International
Hotel School.
12
food
Chef Rob Creaser
Rob did his training during his National Service after being
given the advice, do the chefs course, you wont go
hungry and everyone will be your friend. On completion
he went to hone his skills in England working his way up
to sous chef of a large arts and entertainment complex.
He returned to Cape Town, starting at the Mount Nelson
Hotel and eventually became Executive Chef of The
Victoria Junction Hotel. In search of new challenges he
took up a lodge position as Executive Chef of Londolozi
Private Game Reserve followed by a year travelling in Asia
experiencing new culinary styles. Rob is now Executive
Chef of The Michelangelo Hotel, flagship of the Legacy
group and a member of Leading Hotels of The World.
13
JacquA Chef
origii Brown
recipnal
e
sous vide champagne
PORK BELLy
Chef Jacqui Brown's Sous
Vide Champagne Pork
Belly, with an Apple and
Sage Pure, a Pea and Mint
Pure, Rind Popcorn and
Sweet Baby Carrots.
Serves: 10
Prep Time: 30 mins
Cooking Time: 25 hrs
Easy Hard
14
Ingredients
120 g salt
70 g granulated sugar
4 whole black peppercorns
3 bay leaves
For the Champagne Sous-Vide
5.Once chilled, remove rind from rack
Pork Belly
and scrape off any excess fat if any. (This
1. Prepare brine: Mix together salt and

sugar in a large stockpot. Add peppercorns,
is important, the more fat you remove the

crispier your popcorn will get.)
thyme and bay leaves. In a small saucepan
6.Once you have removed all of the fat,
or kettle, bring about 500 ml of champagne
dice the rind into 5mm cubes and allow to
1,5 L water, divided
to a boil. Pour the boiling water into the
dry out on a sheet tray overnight or until
500 ml champagne
stockpot, stirring to dissolve the salt and
completely dry.
3 sprigs thyme
1 medium carrot, cut into 2,5cm pieces
sugar. Add the water, carrot, leek and onion.
7.The rind will feel rock hard and inedible,

thats how to know it's ready.
1 small leek, cut into 2,5cm pieces
Add the pork belly to the brine, ensuring
1 small onion, cut into 2,5cm pieces
that it is completely covered. Refrigerate
8.Once skin is completely dry, drop into a
overnight.
deep fryer and allow to puff. It'll take about
1 pork belly, about 2.5 - 3 kg

Rind popcorn
2. Remove the pork from the brine and
Pork Belly Rind
brush off any seasoning and discard the
9.Remove what is now the popcorn from
brine. Place the brined pork belly in a
the fryer, season with spice mix.

For the apple, cider and sage pure
2 Tbsps salt
20 seconds.
4 Tbsps sugar
bag and vacuum seal on medium. Cook
2 tsps cayenne
sous-vide at 65C for 24 hours. Let rest
1.Gently saut the onions in olive oil until
1 Tbsp parprika
for 10 minutes, then submerge the bag in
soft and translucent.
Oil for deep-frying
an ice bath. Once cooled, refrigerate until
2.Add the apples and butter and cook
thoroughly chilled.
for 5 minutes. Add sage, pepper, sugar
Apple, Cider and Sage Pure

6 medium Granny Smith apples,
peeled,
cored and cut into thick slices
2 medium onions, sliced
20 small Sage leaves
500 ml cider
30g butter
1 pinch of freshly ground black pepper
Olive oil
150g soft brown sugar
Pea and Mint Pure
450 g baby peas
tsp freshly ground salt and black
3. Cut and trim the pork belly into eight

evenly-sized rectangular blocks. Cut each
and cider and cook until the apples

are soft.
block into 2-3 smaller pieces. Place the
3.Pure in a food processor until
pork belly on a large plate, cover and store
smooth. Keep warm.
in the refrigerator until ready to use.
For the pea and mint pure
For service heat a non-stick frying pan over
1. Cook the peas in boiling water with
medium heat. Add the pieces of pork belly
a pinch of salt, with the lid off, for 3-4
and carefully sear for a few minutes on
minutes, until they are just cooked.
each side until they are a rich golden brown
2. Drain and tip into a food processor and
all over.
whiz up with the butter, mint and season
For the Rind Popcorn
to taste. If you are making it ahead of time,
1.Place pork rind in stockpot, cover with
water and bring to a boil.
pepper, or to taste
2.Boil rind for approximately 3 to 4 hours,
25 g butter
until very soft and able to tear apart easily.
make sure that you do not cover it while it

is hot, so as to retain the fresh green colour.
Reheat gently when ready to serve.
To assemble
Garnish
3.Turn pot off and let cool for half an hour.

4.Remove rind from warm water and lie
Pea shoots, Micro herbs
out onto cooling racks, rind side down, and
rind popcorn. Garnish with sweet carrots,
place in refrigerator for 2 hours.
pea shoots and micro herbs.
1 Tbsp roughly chopped mint
and Sweet carrots
Arrange pork slices on generous smears of

pea pure and apple pure, sprinkle with
15
food
Ingredients
For the crisp
Parma
Good quality sliced Parma Ham
For the crisp parma

Buy good quality slices, place on a lightly greased tray
and crisp in a low oven.
For the chai apple
For the Chai apple
Peel the apples and remove the flesh, squeeze the lime
3 granny smith apples
juice, mix together and add the butter. Wrap in foil and
3 starking apples
2 limes
A knob of butter
1 tsp chai tea spice
For the oat pollen
crust
1 cup of oats
cup bee pollen
For the vanilla pumpkin
bake at 180C until soft.

Remove and pure with chai spice. Season and store.
For the oat pollen crust
Toast the oats in a moderate oven then cool, add bee
pollen and bash in a mortar & pestle.
For the vanilla pumpkin
We use a small Parisian scoop for the pumpkin to
make perfect balls (all the offcuts went into a soup so
nothing was wasted). Make a stock from the vanilla and
2 vanilla pods
water, then cook the pumpkin in it.
300 ml water
For the dish
7 pumpkin balls per portion

Seasoning
For the dish
6 rock lobster
300g butter
1. Heat a pot of water to the boil, get ice ready.

2. Place the honey comb and butter in a saucepan on
a low stove to infuse and ladle off the clear butter.
3. Blanch the rock lobster for a minute in the water

and place in the ice.
200g honey comb
4. Remove the lobster tail from the shell, smear with
Edamame beans
the honey butter and place in a vacuum bag and seal.
Vanilla pumpkin balls
Sous vide for 30 min at 46C. (Sous vide is a method
Chai apple
of cooking food sealed in airtight plastic bags in a
Crisp Parma Ham
water bath or in a temperature-controlled steam
Soy caviar
environment.)
5. Remove and roll in the oat crust then pan seer.

6. Cook edamame beans in boiling water for a couple
minutes.
7. Heat the chai apple, and warm the pumpkin balls in

the vanilla stock.
8. Plate with the chai apple then three disks of rock

lobster. Add the vegetables, then garnish with Parma
Ham shards and soy ca
16
Serves: 6
Prep Time: 60 mins
Cooking Time: 30 mins
Chef Rob Creaser's Butter

Honey poached Rock
Lobster with an oat-pollen
crust on a bed of chai apple,
vanilla pumpkin, edamame
beans, garnished with crisp
Parma ham.
Easy Hard
butter honey poached
rock
lobster
17
food
Champagne
poached pear and berry dessert
Chefs Tables tend to inspire,
and it wasnt before long

sommelier Michael De Wet was
teaching Jessica Blythe the art
of sabrage with a humble bread
knife to shrieks of delight
from the group.
18

Oysters au gratin
For a
delightfully
different theme, try

a dinner using a
bit of the bubbly as
an ingredient in
Pol Roger
champagne pairing
Amouche Bouche & Oyster

Au Gratin
Pol Roger, exclusively
paired with Pol Roger Pure
and available at selected
Pol Roger is the 'gentlemen's' Champagne,
imported by Great Domaines

retailers. See www.
as Jean-Paul Kauffman wrote in "Voyage en
Butter Honey Rock Lobster
greatdomaines.co.za for a
Champagne". It is not surprising, therefore,
paired with Pol Roger Brut Reserve
full list of stockists.
that Winston Churchill, and even the British
Non Vintage
Royal Family should have made it their
The Michelangelo hosts

special monthly Gourmet
reflects a whole lifestyle. It is also a source of
Sous Vide Champagne

Pork Belly
infinite pleasure. Pol Roger Champagne has a
paired with Pol Roger Rich
winemakers. For more
favourite over the years. This refinement
soul, created by the union of a family's spirit
Dinners with various

information contact the
Piccolo Mondo restaurant
The quality and excellence of Pol Roger was a
Champagne Poached Pear and

Berry Dessert
perfect pairing for our delectable dishes:
paired with Pol Roger Vintage 2004
on (011) 282-7000.
and the character of a vineyard.
at The Michelangelo Hotel
19
Subscribe and win!
Subscribe to GINJA The Food Magazine for 6 editions and stand a chance to
WIN two Nights Luxury Accommodation for two at the MICHELANGELO HoTEL
including a decadent 5 course dinner at Piccolo Mondo and breakfast, as well as a hot stone or
warm candle wax - back and neck massage
Luxury accommodation for two | decadent Dinner & breakfast | back and neck massage
20
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M
C
C
mthode cap classique

the 'champagne' of south africa
approval of base wines. Significantly, all the
Champagne is a wine region in France renowned for
Lovers of South African bottle-fermented bubbly can
it's bubbly. Some years ago their controlling body, CIVC,
rest assured that all Cap Classique wines are made
objected to the use of the word Champenoise by
according to the traditional time-honoured method
other producers. As a result, Cape producers had to
and the quality promises to be better than ever.
serious producers of Cap Classique are members

of the association and they share a common objective
of cultural and educational upliftment of the
drinks
The work done by the Cap Classique

Producers Association is driving the
world class quality of this celebratory
style of wine.
community.
come up with an alternative name and in South Africa,

this prestigious wine category became known as Cap
Grapes are selected from a diversity of regions in the
Classique.
Cape, resulting in highly individual styles. Only specific

white and red grape varieties are used to ensure
The name was derived from the fact that the classic
delicate fruit and rich complexity. Grape selection
art of winemaking was introduced to the Cape by the
in the vineyards ensures that only perfectly healthy
French Huguenots, and the first bottle-fermented
grapes are handpicked and brought to the cellar.
sparkling wine produced at the Cape was called

Kaapse Vonkel (Cape Sparkle).
Whole bunch pressing is at the heart of the winemaking

process, with only the first pressing, our cuve, used to
The Cap Classique Producers Association (CCPA)
make the various base wines destined to be called Cap
was established in 1992 by a group of like-minded
Classique. Individual base wines and blends are tasted
producers who share a passion for bottle-fermented
annually by the Associations own members to ensure
sparkling wines, made according to the traditional
that the final wine is of a high quality.
method (Mthode Champenoise). Their mission

is to promote South Africas premium Mthode
Once bottled, the bottles ferment and mature
Cap Classique (MCC) wines, as well as the common
horizontally in cool, dark cellars for a minimum of
interests of the producers. They also intend to
twelve months. There are individual members who
establish MCC as a generic term to describe these
ensure much longer yeast contact time, depending
wines, ensuring that it is recognised both locally and
on the style and vintage. After riddling and disgorging,
in the international marketplace.
Cap Classique wines are left to mature on the cork for

some time, to ensure integration and balance. This
The association is constantly striving to improve
commitment to quality is evident in your glass every
the quality standards of all the members wines
time a Cap Classique cork is popped.
made according to this classic bottle-fermentation

method. Part of achieving this goal is the
France is not the only country that can produce this
establishment of technical criteria and organoleptic
wine style to perfection.
23
chefs
Champagne
We spoke to some of
Cape Towns top chefs
and asked them a few
questions they are not
often asked. Take a
behind the scenes look
at the person beneath
the toque.
Malika van
Reenen
Executive Chef
The Cape Grace Hotel, Cape Town
Malika comes across as a warm-hearted

dedicated chef who is not afraid to embrace
the funny side of life.
26
GINJA: Where did you train to be a
M: The amazing energy that is endemic
and the islands new hotel school. Five
chef?
in all human beings.
days each way on the RMS St Helena
MALIKA: Cape Town Hotel School
G: Are you an adventurer or a
made me realize what sea-sickness is
G: Most indispensable kitchen gadget?
spectator?
all about. So you can work out my least
M: A really sharp knife.
M: Definitely an adventurer.
favourite mode of travel. I had a fabulous
G: Worst culinary experience?
G: Worst nightmare?
time on the island, however, which made
M: As a trainee, cooking in my very first
M: I have a recurring dream that
it all worth it.
competition, I used a whole bottle
everything is ready for a function and
G: Apart from cheffing, what other
of fish sauce which I reduced and
I discover that the meat is completely
talents would your colleagues say you
thickened to serve with mussels as a jus.
frozen. More night terror than
have?
The judges mouths were puckered to
nightmare from a chefs perspective.
M: Bionic hearing. My colleagues are
say the very least.
G: Favourite sports team?
somewhat disturbed by my ability to
G: If you won an all expenses holiday
M: I am not much of a fan but I did used
hear everything that is said, even in our
anywhere in the world, what would
to watch football when I worked in the
large, busy kitchen.
you do?
UK some years back.
G: Comfort food?
M: New York, New York. Its the one place
G: Favourite mode of travel?
M: Cheese on toast - a really well
on earth I feel challenged in every way.
M: In March I went to St Helena as part
matured cheddar is essential for the
G: What or who inspires you?
of an initiative between The Cape Grace
comfort factor.
food
Napa valley and would go there again
have?
chef?
like a shot.
GA: My soccer playing ability would
GARTH: The Cape Technikon Hotel
G: Best boss ever?
probably be it. I represented Western
School and in-service at the Mount
GA: Garth Stroebel.
Province Schools and I still play for
Nelson under the inspirational Garth
G: Luxury item you cannot live
Ashford United in my favourite position,
Stroebel.
without?
left midfield.
G: What is the most unusual
GA: Castle Lite and wine gums
G: Favourite trade supplier?
ingredient youve cooked with?
GA: Theo Ludz has been my veg supplier
GA: Giraffe when I worked at Shamwari.
GA: Right now I am inspired by Chefs
for years. He can always pull something
G: Most indispensable kitchen
who cook comfort-style food.
out of the hat and the quality is top-
gadget?
G: Favourite sports team?
notch.
GA: Definitely my new Thermo mix.
GA: The Stormers in super rugby, and
G: Comfort food?
then I support the national side across
GA: I had it last night as a matter of
all the sporting codes.
fact. Roast chicken with pomme pure
you do?
G: Apart from cheffing, what other
peas la franaise a delicious and
GA: I have had wonderful times in the
talents would your colleagues say you
comforting delight.
garth
almazan
Executive Chef
Catharinas at Steenberg, Constantia
A wholly engaging and highly energetic chef,

Garth oozes enthusiasm for a career he
clearly loves.
27
SHYAM
LONGANI
Executive Chef
Taj, Cape Town
This warm and gentle chef has been at this

hotel since it opened five years ago and is
enjoying Cape Town to the fullest. His wife
Harpreet is Executive Sous Chef.
28
GINJA: Where did you train to be
G: Most indispensable kitchen
S: A lifelong friend who now lives in the
a chef?
gadget?
USA. We were at school and
SHYAM: India has a government
S: A stick blender is always useful. I have
college together and he has always
sponsored program whereby every
a very good Tefal one currently.
been an inspiration. Another inspiring
state has a Hotel School. Each year
G: Worst dining experience?
man is a colleague who was shot in the
about a million people apply and
S: When I worked in London my pet hate
stomach and femur during that terrorist
eventually only about 12000 make
was restaurants who purported
attack on The Taj Mahal Palace Hotel,
it through the rigorous acceptance
to be Indian but served Bangladeshi
Mumbai. Despite the terrible trauma,
procedure. Although I hail from Delhi,
food.
he remains a really positive person and
I was sent to Amerhabad where I
I really admire him. I and my wife, who
completed the intensive three year
was 7 months pregnant, were fortunate
full-time course.
you do?
to have been off on that dramatic day.
G: What is the most unusual
S: I would be off to Peru in a heartbeat.
ingredient youve cooked
The food there is sublime and the
with?
different ingredients really inspiring.
S: A chutney from the south of India
Peruvian food is going to be the cuisine
that is made from red ants. It is
of the next two decades in my opinion.
surprisingly delicious.
food
completely smitten with the food, the
called Automat when, in mid-service,
chef?
restaurants and the culture. Their work
the extractor packed in. The open plan
PETER: I was in the very first intake at
ethic is also second to none. If I could
restaurant rapidly filled with smoke and
The Institute of Culinary Artists (ICA),
stretch the trip I would head on to
as patrons tried to evacuate the fire door
Stellenbosch in 1996. I was the only male
Thailand and Vietnam to take in some
started closing. A really hairy moment
student, so those were interesting times.
street food.
that fortunately was resolved. A lot of
G: Most indispensable kitchen gadget?
G: Luxury item you can't live without?
diners left without paying, however!
P: A speed peeler is invaluable
P: Fois gras. The moment I first tasted it
G: Favourite sport?
particularly for very fine peels. The one
as a young student I was overwhelmed
P: Rugby and cricket, but I am also mad
we currently use is a Swiss Kuhnrikon.
by it's incredible flavour. We have a
about ice-hockey, having spent 5 years
medley of fois gras and onions on The
of my youth living in Canada.
anywhere in the world, what would you
Greenhouse menu that hits the spot with
G: Comfort food?
do?
most of our guests.
P: Chucking steak, chicken and wors on
P: Japan would be my instant choice.
G: Worst nightmare?
the braai, and chilling with my wife and
I have been there before and I am
P: Working at a London restaurant
kids is my kind of comfort.
peter
tempelhoff
Executive Chef
The Cellars Hohenhort
This is a chef who, before going to work,

can often be found immersed in the ocean,
cutting kelp and seaweed which he uses as
ingredients how fresh can you get?
29
30
food
Toasting &
tasting
Delicious champagne
infused dishes from Chef
Jacqui Brown
We bring out the champagne flutes and pop the corks, as Chef
Jacqui shares her creative culinary ways with champagne
at the chic Elements Caf Bar. Situated on the terrace of
the Beverly Hills Hotel, Umhlangas hottest spot provides a
perfect panoramic backdrop to our fiesta of fizz.
Champagne lubricates the language of love and what
celebration is complete without a bottle or two of bubbly? So
why not add a bit of sparkle to your cooking? For a delightfully
different theme, try a dinner using a bit of the bubbly as
an ingredient in each course, from salad to dessert. Try out
some of Chef Jacquis effervescent champagne recipes. Use
champagne in your cooking instead of wine. Deglaze a pan,
or add in the early stages of a recipe and allow it to bubble up.
Most of the alcohol will be burnt out and it will add real depth of
flavor, becoming an integral part of the dish. Champagne is also
wonderful added at the end of cooking where it can give a fresh
and delicate flavour. If you have just a bit left in a bottle, stir it
into a parmesan risotto just before serving to make a simple
dish sublime.
31
food
ef
A CihBrown
u
Jacqoriginael
recip
Citrus to Sea
oysters with frozen champagne grapes

and a champagne-grapefruit dressing
Serves: 4
Prep Time: 20 mins
1. Soak the red grapes

in 125ml of champagne
overnight. Drain and place in
freezer.
2. In a dressing bottle, mix

Easy Hard
Ingredients
grapefruit juice and chopped

shallot. Mix well, season with
salt and pepper and chill.
6-10 fresh oysters
3. Arrange the oysters over a
Juice of one grapefruit
tray of ice and drizzle with the
250 ml champagne
chilled dressing. Scatter tray
1 shallot, finely chopped
and oysters with champagne
12 red grapes, grapefruit
grapes, micro herbs and the
flesh and micro herbs to

garnish
Salt and pepper to taste
32
remaining 125ml champagne,
flesh of the grapefruit.
Champagne lubricates the

language of love

For a
delightfully
different theme, try

a dinner using a
bit of the bubbly as
an ingredient in
each course.
A Chef
Jacqui Brown
original
recipe
34
champagne and
crayfish risotto
food
ocean
tale
1. Separate the tails from the body. Remove the

flesh from the tails.
2. To make stock: Place all the shells in a deep pot

with 3 litres of water, half an onion, the bay leaves
and the peppercorns, carrots, celery and salt.
Simmer for 30 45 minutes and strain the stock into
a clean saucepan. Continue to simmer until the liquid
has halved in volume. Add a large pinch of saffron
and turn down the heat to keep the stock warm to
make the risotto.
Serves: 4
Prep Time: 60 mins
3. For the crayfish: Melt a knob of butter in a bowl

and add finely chopped garlic, chopped red chilli, salt
and pepper.Cover the crayfish in the butter and braai
over an open flame.Be careful not to overcook!Then
set aside.
4. For the risotto: Over medium heat, gently saut

the shallots in the olive oil and butter in a heavy
Easy Hard
Ingredients
4 whole crayfish
3 L of water
based pot or saucepan until soft and translucent,

careful not to burn. Add the garlic, chopped chilli, salt
and pepper, followed by the rice. Fry gently until the
rice grains become translucent around the edges.
5. Add the champagne and simmer until the alcohol

has evaporated. Turn down the heat and begin
onion
adding the stock one ladle at a time, only adding
2 bay leaves
more once the rice has absorbed everything.Be
A few black peppercorns

Good pinch of saffron strands
1 Tbsp extra virgin olive oil
careful not to over work the rice and turn it to

'mush'. After approximately 20 minutes of stirring
and adding stock, your rice should be cooked. Keep
50g butter
testing until the rice is just cooked.Just before it is
3 shallots, very finely diced
ready, you can add the finely grated Parmesan and
1 garlic clove, crushed

300g arborio rice
250ml champagne
cup Parmesan cheese finely grated
1 red chilli (seedless and finely chopped)
crayfish meat.
6. Check your seasoning and serve immediately in

warmed bowls.
7. Garnish with some crme frache or mascarpone

and a sprig of tarragon.
35
Champagne
forest
floor
a champagne infused
dessert
Easy Hard
Serves: 4
A Chef
Jacqui Brown
original
recipe
MARSHMALLOWS
500 ml chilled champagne
MARSHMALLOWS
Makes: 80 x 3cm squareS
1. In a small saucepan, add the 250ml champagne
3 pkts unflavoured gelatin
and simmer gently until it has reduced down to
1 cups granulated sugar
cup. Swirl the pan gently to prevent it from burning.
250 ml light corn syrup

tsp salt
1 tsp vanilla extract
cup confectioners sugar
cup cornstarch
food
Ingredients
Set aside.
2. Add the gelatin and 125ml of the ice-cold

champagne to the bowl of a mixer fitted with the
whisk attachment.
3. In a medium saucepan, add the remaining

ice-cold champagne, granulated sugar, corn syrup
POACHED PEARS
500 ml champagne
1,5 L water
1 cinnamon stick
1 vanilla bean (or tsp vanilla extract)
1 tsp grapefruit zest
1 tsp lemon juice
8 mini pears, peeled with stems intact
and salt. Place the pan over medium to high heat

and cover with the lid. Allow the mixture to cook for
3 to 4 minutes. Remove the lid and attach a candy
thermometer to the pan. Cook until the mixture
reaches 120C. Immediately remove from the heat.
4. Turn the mixer on low and slowly pour the hot

mixture down the side of the bowl. Increase the
speed to high and whisk until it becomes thick and

lukewarm. During the last minute add the vanilla
SALTY CARAMELISED WALNUT CRUMBLE

200g walnuts
Champagne syrup (from above)
2 cups granulated sugar
extract and reduced champagne (start on low and

increase to high once incorporated).
5. Whisk together the confectioners sugar and

cornstarch in a small bowl. Spray a 22 by 30 cm
Flaky salt
baking dish with nonstick cooking spray. Generously
Mini ginger biscuits
coat the bottom and sides of the pan with a dusting

of the confectioners sugar mixture, reserving the
SORBET
750 ml good quality champagne
1 cup granulated sugar
300 ml cups water
250 ml pink grapefruit juicefreshly
squeezed
cup lemon juice, freshly squeezed
rest for later.
6. When the marshmallow mixture is ready, pour

into the prepared dish and use a lightly greased
spatula to spread evenly. Let the marshmallows sit
uncovered for about an hour. Next, sprinkle the top
generously with the confectioners sugar mixture,
using enough for it to be lightly covered. Let the
marshmallows sit uncovered at room temperature
MERINGUES
for at least three hours.
3 large egg whites, at room temperature
7. Gently remove the marshmallow from the pan
cup sugar
and place on a cutting board. Using a pizza wheel,
tsp vanilla extract
sharp knife or cookie cutter (dusted with the
37
food
confectioners sugar mixture), cut into 3cm squares.
heat. Stir until mixture comes to a boil; reduce heat and
Lightly dust all the sides of each marshmallow with the
simmer for 5 minutes. Remove from heat, cover and
confectioners sugar mixture to prevent them from
stand until cool.
sticking. Store in an airtight container for up to three
3. To the champagne, add sugar syrup, grapefruit
weeks.
juice and lemon juice (do not strain pulp); stir until
blended.
VANILLA CHAMPAGNE POACHED PEARS
4. Ice Cream Maker - Transfer mixture to ice
Prep Time: 5minutes / Cook Time: 20minutes
cream maker, process according to manufacturer's
1. Stir together the champagne, water, cinnamon
instructions.
stick, vanilla bean, grapefruit zest and lemon juice in
5. Freezer Method - Pour into container, cover and
a large saucepan. Bring the mixture to a simmer over
place mixture in the freezer. When it is semi-solid,
medium-high heat and add the prepared pears. Poach
mash it up with a fork and refreeze. When frozen,
the pears, uncovered, for 7 to 9 minutes, until they turn
place in a food processor or blender and process until
tender, but not mushy.
smooth. Cover and refreeze until serving time.
onto a serving plate. Reserve the syrup for Salty
Mini Meringues
2. Use a large slotted spoon to transfer the pears

Caramelized Walnut Crumble.
1. Place the egg whites and sugar in a large metal

bowl set over simmering water. Whisk constantly until
Salty Caramelised Walnut Crumble
1. Return the poaching liquid to a simmer, add the

sugar, and allow the mixture to reduce by half in
volume, about 6 to 8 minutes. The syrup is ready when
the sugar melts and the mixture is very thin and warm.
Remove from the heat and whisk with an electric mixer
on high speed until stiff peaks form. Add the vanilla
extract.
it is thick enough to coat the back of a spoon. Remove
2. Drop the meringue into mounds on the prepared
the cinnamon stick and vanilla bean from the syrup.
tray with a tablespoon, or fill a disposable piping bag
2. Roast the walnuts on a baking tray at 180C for 10
with the meringue and pipe through a star tip.
minutes. Add the nuts to the thick stick syrup. Stir until
3. Bake until firm, about an hour. Turn off the oven
the nuts are well coated and set aside to cool.
and let the drops dry until cooked, about one more
3. Once cooled sprinkle with a pinch of flaky salt to
hour. For a chewier texture, shorten the baking time.
taste.
4. When ready to use for dessert, add roughly chopped
Assembling the dessert
ginger biscuits.
Arrange the crumble to create a base for the

other dessert elements. Scatter the base with
Champagne and Grapefruit Sorbet
1. Uncork the champagne 1-2 hours before using.
(See Citrus to Sea recipe).
Then gradually pour it, allowing for foaming, into a
Arrange the pears neatly on one side of the plate
container and set aside.
and create a balance using spheres of the
2. Combine sugar and water in a pot over medium
38
meringues, marshmallows and frozen grapes
grapefruit sorbet.
Establishing
yourself as a
hospitality
professional
The Private Hotel School with it's
skilled team of professionals,
facilitates nationally and internationally
accredited qualifications.
A recognised, best practice
private higher educational institution.
Realising your aspirations of a career
in the dynamic world of hospitality.
PASSPORT TO BECOMING A HOSPITALITY PROFESSIONAL

Approved, registered and accredited in
South Africa. Endorsed by the internationally
acclaimed American Hospitality Academy
and City & Guilds of London.
www.privatehotelschool.co.za
+27 21 881 3792
,
s
f
e
h
c
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fo by chefs
Industry relevant training conducted by

professional chefs in a practically intensive
course equips graduate chefs for entry
into the industry, including: hotels,
restaurants, yachts, food product
developers and food styling.
It is rare for students to be trained hands
on, every day, by chefs with high level
experience, and since the school opened
in 2004, they have constantly produced
winners in all the major cooking competitions
in South Africa and even abroad.
+27 (0)21 447 3168 | info@sachefsacademy.com | www.sachefsacademy.com
food
So you want to be a
chef?
David Higgs, Executive Chef of the Saxon, advises on guiding your child who
wants to be a chef, and on choosing the correct chef school.
41
food
With the Matric exams in full cry,

hoards of South African youngsters
are considering their future careers.
are going to teach your child. It is essential that

there is a good energy between your child and the
tutors and lecturers.
Secondly, check the credentials of the person
I am often asked to give tips on how to go about
actually tutoring your child. Make certain that
educating a child for the industry. Here are my key
they are qualified to do so and have the required
pointers for ensuring that you make the correct
experience.
choice.
Thirdly, look at the facilities. Establish that there
The great thing is that we have loads of
is enough proper equipment available to teach
establishments to choose from. The negative
the number of pupils in the class. If things start
is that most of them are expensive. I think it is
looking a little domestic, as if someone is trying
important for you to make sure that your child
to run a cooking school from their home kitchen,
truly wants to pursue this as a career. To succeed
alarm bells should start ringing.
in this industry they have to be 100% dedicated

and willing to work very long hours.
Fourthly, make sure the curriculum is balanced

between theory and practical classes. Ideally a
If possible, let him or her find a restaurant where
curriculum should provide equal opportunity for
they can work for a week or two during a holiday.
theory and practice. But some people are more
Working as a waiter over weekends will also give
practically inclined and if that is the case with your
them a very good idea of what the job involves. Even
child, choose a more practical environment and
just a bit of job shadowing will help. There is nothing
vice versa.
better than first-hand experience and there is no

place like the kitchen to gain the necessary insight.
Also confirm that the pastry/baking element is
Even if they decide afterwards that they are not cut
sufficient. If your child is better in a more practical
out for such a life, no harm would have been done.
environment choose something that has a strong

practical element to it and vice versa. You can also
When deciding on schools there are however a
check with respected chefs in the area on what
few important things to ask and look for:
their thoughts are. They can sometimes be biased

so trust your gut.
Firstly, we are all different. As I have said, there are
42
many schools to choose from, so take the time
It is the most incredible industry to be part of.
and visit as many as you can. Meet the people who
Once you are qualified, there are so many exciting

The great thing is that we have loads of
establishments to choose from. The negative is that
most of them are expensive.

opportunities, from a career in fine dining to
industrial catering for the airlines. There is always
something for everyone and the world truly
becomes your oyster.
Lastly, and perhaps the most important thing to
remember, is that the right attitude and a true
passion for what you do is a key prerequisite for
success. If your child does not possess these two
elements, you can't blame the school for doing a
half assed job.
Our profession is not easy and don't let
anyone tell you it gets easier. The older and
more experienced you become, the more
responsibilities you have, and that is where a
vocational passion will see you through.
Here is a list of schools you can check out: The
Culinary Academy, Institute of Culinary Arts, Prue
Leith Chefs Academy, Silwood School of Cookery,
Capsicum Culinary Studio, South African Chefs
Academy, Warwick's Chef School, HTA School of
Culinary Art, Food & Beverage Institute.
Good luck!
33
food
Clockwise: Students
mastering macaroons
at Capsicum; Students
in a lecture and a
creative delicious
dessert from the
South African Chefs
Academy.
44
food
chefs' schools investigated

A 'pour' over some of the prominent chef schools in Cape Town.
Thanks to David Higgs excellent advice on how
Mount Nelson Hotel and various other major
to go about choosing a chef school, you are now
hotels, to expose students to the rigours of the
armed with the tools to prepare your child in
industry during their training.Due to strong
understanding just which way to go. If a stint
demand for owner Paul Hartman to provide
working in a restaurant has totally inspired your
similar training in Gauteng, a new branch of
child and ignited a passion for a chefs life then it
the Academy will be opening in Norwood,
is time to find the right chef school.
Johannesburg in January 2015.
Ginja has taken a snapshot of four different
Capsicum CULINARY STUDIO
schools just to give you an idea as to how, although
Capsicum Culinary Studio is the largest Chef
most of them offer similar excellence, each has a
school in Southern Africa, with Campuses in
different take on the way they do things.
Johannesburg, Pretoria, Boksburg, Cape Town,

Durban, and Port Elizabeth. Whether you aspire to
South African Chefs Academy
be an Executive Chef or merely wish to learn the
Motto For chefs, by chefs
basics of cooking the school offers a broad range

of Chef courses and cooking classes to meet the
Strong legs and a thick skin required is the
individual needs of prospective students.
humorous take by this school on what is required

to be a successful chef.
They can choose to study full time, part time, or

simply try their hand at a short course, which may
The South African Chefs Academy offers a variety
be a good way of dipping a toe into the water
of full and part time courses and is becoming
before plunging into a full time course.
particularly popular in the industry for the day

release programmes which they offer. Emphasis on
All of the Capsicum chef courses, pastry
a hands-on application of skills learned is intense
classes and cooking courses are accredited
and the courses are accredited by City and Guilds.
internationally by City & Guilds, an important

consideration when seeking employment
The academy has partnered with the prestigious
abroad.
45
The Private Hotel school

Learning at The Private Hotel School takes place in an
operational environment. Students regularly cater for
conferences, functions and events and benefit from continuous
in-service training. The theory and the practical are constantly
interwoven to provide a true reflection of the industry. There is
also residential accommodation for up to 13 students for those
wishing to live on campus.
The school is accredited by the American Hospitality AcademyInternational Hotel Management Schools (AHA-IHMS) and is
Clockwise: A Private
Hotel School
student flambing;
A decadent dessert
and a student making
biscuits from
the International
Hotel School.
the only South African school offering an Advanced Diploma in

Hospitality Education. They are also a registered and approved
centre for the City & Guilds Group and have a partnership
arrangement with Stellenbosch University.
International Hotel School

This school has campuses in Sandton, Cape Town and Durban
as well as an exclusive culinary studio in Plettenberg Bay. Their
Online Campus offers students the opportunity to complete
certificates or diplomas, add on to existing qualifications or to
attain new qualifications. The flexibility and convenience of
online study is making this route increasingly popular.
Their traineeship programmes follow the apprenticeship earn
while you learn principles, ensuring that trainees participate
in practical training in the workplace at leading establishments
nationwide, and complete their theoretical study by way of
distance learning through the IHS Online Campus. The school
also has a night school, offering evening lectures on campus and
short courses are also available.
Their work integrated learning principle for full time students
ensures that they spend fifty percent of their time following
the academic curriculum on campus, and the rest of the time
gaining practical experience in the industry.
MY DAUGHTER GOT
BURNED AT SCHOOL
Luckily making Crme Brle got easier. Liannes qualification at Capsicum Culinary Studio
launched her multi-faceted career. She is a Pastry Lecturer, Food Stylist, Photographer and
owns a bespoke cake business, Petite Bouche.
Caroline Callaghan, Mother.
Lianne Holt | Graduate 2007
ENROL NOW!
086 111 CHEF (2433)
www.capsicumcooking.co.za
Find a campus close to you!

CPT PE DBN JHB BKS PTA
@capsicumcooking
Read more about her story at www.capsicumcooking.co.za
Internationally Accredited Programmes on offer:

Certificate or Diploma in Food Preparation & Cooking,
Diploma in Patisserie.
Other: Programme in Chocolate Arts and Confectionary (CPT, JHB),
Certificate in Sugarcraft. (CPT, JHB, BKS, DBN)
Offered on full time and part time basis.
cook
with the look
A sneak preview of what to expect in kitchen design in the coming year,

courtesy of The Kitchen Specialists Association
When it comes to changing trends

regarding kitchens and their design,
South Africa takes its inspiration from
the European industry and is usually a
year or so behind in implementing them.
to each element. The combining of textures helped

to create living spaces, aimed at encouraging
interaction and practicality in the kitchen.
By mixing materials the new designs created a
dynamic layering of textures. Combinations of
concrete, metals, glass, wood, laminates, quartz
and marble, with a clear focus on natural-looking
To take a peek at what we can expect in the next
products were showcased. Timber veneers, stone
few years there is no better place to look than
finishes, ceramic surfaces and metallic patterning
Eurocucina 2014, the influential International
were prominent. The incorporation of natural
Kitchen Furniture Exhibition that has been taking
elements into the design is in line with the rising
place in Milan since 1974.
awareness of sustainability. This was echoed by the

inclusion of green spaces in the kitchen with potted
This years show saw a move away from the ultra-
herb and flower gardens.
modern kitchen. Designs had a new maturity and

sensibility aimed at fulfilling the practical needs of
Technological innovation is being used more and
the consumer. Linear design was very prominent. This
more. The focus on space saving saw mini-bars
way of designing, where the bulk of the cabinetry
emerging automatically from kitchen countertops,
is built up against one wall often with a kitchen
automated cupboard doors hiding and revealing
island parallel to the main cabinets, has developed
cabinet contents, and kitchen countertops moving
to accommodate open plan living. It is perfect for
horizontally and vertically to cater for real-time
both small and large spaces. The use of linear design
solutions to easy dining and hiding away the
creates clean lines and a sense of simplicity that
less attractive kitchen elements. This applied to
works for both modern or traditional aesthetics.
appliances as well with extractor fans that emerge

from countertops at the press of a button.
High gloss surfaces are very popular at the moment.
50
The move away from this was perhaps one of the
One thing that has not changed is the inclusion of a
most drastic shifts seen at the show. The kitchens
dining table in the kitchen, either freestanding or as
displayed focused on the juxtaposition of a variety
part of the countertop. Many designs incorporated
of textures with designers moving away from the
a conjoined dining space attached to the main
reflective, polished look of a high gloss kitchen to a
kitchen island, allowing the kitchen to become the
more sophisticated mix of textures. Matte finishes
firm hub of hospitality in the home. With South
dominated, with edited use of reflective surfaces.
Africans being notorious for their love of family,
Steel, glass, laminates, natural stone and quartz
friends and good food, this trend is very suited to
surfaces, porcelain and timber were displayed as
our lifestyle. The continuation of this design trend
the preferred materials with various effects applied
shows that open plan living and the kitchen as a

by mixing materials the new designs created a
dynamic layering of textures.
51

clean lines with
minimal opening up
the space and making the

kitchen part
of the larger living
environment are
very popular.
52
central living area is here to stay. Some designs went even
grip handles. Although we have seen this trend
further with the interlinking of the kitchen and living space
already in South Africa we are going to see it grow in
through the addition of couches and televisions to the
popularity. Combined with linear design, handleless
kitchen area.
cabinets add to the clean and simple lines. A lack of handles

allowed focus to fall squarely on the cabinet cladding
Lighting in the kitchen played a vital design roll. The popular
material and the layout of the kitchen.
lighting trend was low-hanging lights suspended over the

island space, however, more and more designers opted
The design trend with countertops was to keep them
for floor-level lighting on the kickboards and continued
exceptionally slim, adding to a clean, sophisticated look.
to use LED strips beneath high level cabinets and on the
Some designers opted for a reverse bevel, cutting away the
inner corners of open shelving. A new trend that stood out
original surface thickness to create the illusion of a super-
was LED lighting appearing within drawers, switching on
thin top. Improved technologies in cabinet construction
automatically when the drawer is opened.
showed thinner cabinet doors, which beautifully matched

the thinner surfaces. Some designers created visual interest
Cabinets were mostly free of traditional handles and
by combining chunkier surface materials with the thin,
showcased the popular push-touch technology and finger
porcelain, timber, marble, or engineered stone tops.
53
The new trends showed the disappearance
included in the design. Although this can
of the glossy bright colours. These were
be more costly due to the added hardware,
replaced with mostly dark, monochromatic
drawers offer a more dynamic solution to
tones. Dark and light timber tones were
storage, especially if you look at the array of
popular giving the kitchens a more
accessories that can be used to maximize
masculine overtone. In some cases one or
your storage options.
two primary colours were used as interest

points. The best designs incorporated a
When it comes to appliances we have also
combination of textures in the same tones.
see a return of the integrated appliance.

In keeping with the desire for clean lines
If this is what we are seeing in 2014 in
these reduce the clutter of bulky fridges,
Europe what are we seeing now, here in
dishwashers etc. Hidden from view they
South Africa? South Africa still loves the
dont spoil the sense of space you are trying
country kitchen but we are now seeing a
to create.
move to a contemporary country kitchen

which embraces more modern materials and
The inclusion of some kind of multifunctional
cleaner lines while still retaining the warmth
dining space is also popular. Whether it is
and homeliness of a country kitchen.
a breakfast bar or a counter that adapts

to a dining area, multi-level surfaces that
The modern kitchen, however, is still king.
facilitate family time and kitchen eating are
Clean lines with minimal clutter opening up
prevalent. Engineered stone and granite are
the space and making the kitchen part of the
the products of choice and are sometimes
larger living environment are very popular.
combined with timber such as bamboo.
The combination of materials like duco or

high gloss wrap with veneered timber or
So, how do you protect yourself when you
timber effect laminate in natural and neutral
start investigating a kitchen renovation? If
tones can be seen a lot.
you use a KSA registered kitchen company

you will have the security of knowing that the
There is a move away from door handles with
company is in good standing in the industry.
doors either being fitted with a push open/
You will also have free access to the their
close system or with a routered handle profile.
dispute resolution services and holding

account should you be nervous about
Ergonomics has become more important
handing over funds directly to the kitchen
in the design of the kitchen and because
company. Visit www.ksa.co.za for more
of this we are seeing more drawers being
information.
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and Von Guesaus chocolatier to design
and create the perfect luxury chocolate
setting for this genuine diamond giveaway.
Von Geusau Chocolates is a leading supplier of the

finest chocolate in the luxury chocolate market in
South Africa. They import the finest couverture
from Belgium which they blend with farm-fresh
cream and an innovative array of exotic liqueurs,
roasted nuts and other enticing additions. Their
exquisite chocolates are all meticulously made by
hand using only the finest, freshest and original
ingredients. Innovative spicy and aromatic
chocolates are also part of the extensive range.
Owner and master chocolatier, Richard von Geusau
opened the Guesau Fine Chocolate studio just over
14 years ago in the town of Greyton. The business
58
Imagine the decadence of exquisite handmade
was born of Richards sheer passion and desire to
Belgian chocolate being combined in a luxurious
offer South Africans a taste of the world's finest
confection containing a diamond of the highest
chocolate without having to import it. He prides
quality... a mouth-watering combination exclusively
himself on impeccable quality, personal service,
designed to satisfy the most discerning of tastes.
and attention to detail, and innovation. He is no
Infacet Jewellers and von Geusau Chocolates have
stranger to chocolate pairings, having collaborated
collaborated to craft just such a sublime pairing.
with Waterford Wines to create a captivating range
specially for their wine tasting and pairing. He is
Wallabies as well as our very own "gems", the Bokke.
also adept at pairing chocolate with
Many a sportsmans sweetheart has been treated
single malt whiskies and brandies, masterfully
to an Infacet creation made individually for them,
combining flavours that enhance one another to
commissioned by their adoring man. Whether in a
reveal the heightened dimensions that chocolate
pendant, a ring, a bracelet a broach, or believe it -
opens the palate to.
an authentic diamond confection, there is nothing
www.vgchocolate.co.za to find out more.
a diamond isnt made for! Janine, a qualified

jewellery designer with strong international design
Infacet Jewellers in Cape Town is owner-managed
expertise and Brigitte, who has an extensive
by the dynamically energetic duo Brigitte Jenkinson
marketing and public relations background make
and Janine Van Zyl, who between them, have 30
up this formidable team. They are always available
years of experience in the diamond and jewellery.
to assist you with important decisions when
Infacet Jewellers is situated in a private suite in the
you need to as choose that special diamond, or
heart of Cape Towns city, where customers visit for
jewellery piece.
fine jewellery and diamonds at wholesale prices.
www.infacet.co.za to find out more.
Their expertise is in custom made jewellery that

pairs the gem and the person for whom it has
been chosen, showing their unique understanding
of bespoke fitting. They are hugely popular
with visiting rugby teams, the All Blacks and the
Left to right: The Von

Geusau and Infacet
teams brainstorming
their collaboration
creation; A selection
of Von Geusau's
Belgian chocolate;
Richard von Geusau
creating in the
kitchen; and the
dynamic duo Brigitte
Jenkinson and Janine
Van Zyl.
59
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Ce fichier est un document dexcution cr sur Illustrator

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63
obrigado
PORTUGAL
Emile Joubert, journalist and lover of all that Portugal has to offer, shares his wining and
dining experiences following a fabulous trip he recently undertook.
There is only one way to experience

the cuisine of Portugal come
hungry. It is fresh. It is robust. It
oozes with flavour.
I order a plate of cured ham, expertly sliced before

my eyes from the haunch of dead pig, and a creamy
sheeps milk cheese from Evora, a region just west
of Lisbon, about which I shall elaborate later. This
is accompanied by a draft of Super Bock beer The
Portuguese dont just love beer, they adore it. My
It is exactly what you need after 16 hours of air-
personal interest is wine.
travel and subjected to powder-egg omelettes, stale

aeroplane coffee and bread rolls you could use to
The ham is nutty and sweet, the cheese tart and
break up a mining strike.
pungent, just the kind of lining you need for a main

course from the ocean.
And yes, I do arrive hungry. On a cold, wet night in

May I guide the taxi along the rain-swept streets
But the wine, first the wine. I order a bottle of Vinho
from Lisbon airport to downtown Lisboa, where a
Verde, a light, fruity white wine made in the green
restaurant called Sete Mares serves as my habitual
wine regions of Portugals north. To eat? Octopus,
home-coming dining place when landing once
something experience has taught me the Portuguese
again in the land that I love, and the land where I
are true masters of the art of preparing .
love to eat.
The octopus tentacle is as long and thick as a babys
A smiling owner greets me at the door and takes
forearm. It is boiled and then grilled on the coals with
my jacket, I am one person, yes, so am guided to
olive oil, finished with rock salt, and that is all. And
the cavernous restaurants bar where I am seated
this is worth remembering forget Nandos. Forget
at a place set for eating with knife, fork and linen
peri-peri. True Portuguese food is slightly seasoned, if
serviette. The rest of the restaurant is pumping on this
at all, because freshness and honesty of ingredients
week night, after-work businessmen taking places
reign supreme.
beside me, the tables packed with noisy families and

gatherings.
Tender and delicate despite the Jurassic-like suckers,

the octopuss flesh is consumed with gusto, washed
In the middle of the restaurant a large glass aquarium
down with generous mouthfuls of Vinho Verde.
houses massive orange crabs and blue Atlantic

lobsters, their pincers tied to ensure they dont molest
Next to me my fellow bar counter-diners are earnestly
the tanks other edible alive, for now residents.
tackling their supper. Plates of grilled sardines. Bowls
A long table covered with crushed ice is set near
of caldo verde, the green soup made from kale and
the door, the surface adorned with six, seven, eight
potato, adorned with small thin slices of the spicy
species of slippery fresh fish. Monstrous grouper.
sausage, chorizo.
Silvery sleek sardines. Beautiful sea-bass. Creamskinned squid.
66
A dish of braised cubes of pork and clams in their
travel
Photography by Samarie Smith
Left: Classic
yellow street cars
connect the whole
city of Lisbon.
Below: Portuguese
Deli.
Portugal
worships fish. In
appreciates seeing a tourist, a visitor, enjoying

Portuguese food. Surf and turf, Portuguese style.
fact, the Japanese

had to make a big
deal out of sushi
because they knew
The dish originated from the coast, from the days
nobody was going

to ever cook fish
as well as the
With cell-phone in one hand and a lamb-chop in
Portuguese do.
68
shell is placed before me, a gift from a diner who
when the pigs were fed and fattened on fish, the

clams added to mask the porks sea-taste, but today a
national staple.
Two days later, and I am sitting in Evora, Southern
Portugal, a beautiful city partially surrounded by
medieval walls and a world heritage site to boot.
the other, I am speaking to my butcher, Patrys van
Niekerk, in the Northern Cape. I buy all my lamb from
Patrys. Patrys, I say, I am eating the best lamb I have
ever had. No offence, but I had to tell you.
The lamb chop has been expertly grilled over open
one common feature. Every, but every second building
and milky, this lamb must have been in nursery school
is a restaurant. And every restaurant has a sign of a
when it offered it's life for the hungry diner. It is lamb,
small pig cooking over a fire. Because Mealhada is the
and this is the South of the country. Sheep, pigs and
Suckling Pig Capital of the World.
travel
coals. With olive oil and a slight hint of rosemary. Pink
cattle abound, grazing on open grassland, fattened

for the table. Beef for steaks, thinly cut and served
Legend has it that a few centuries back the mommy
under a red-wine gravy beside roast potatoes. The
and daddy pigs died out. And the folk were left with
pigs, ah the pigs. Chorizo and other sausages. Saddles
the babies. But dinner had to go on, and the tradition
of pork, served whole. Roasted hocks. And the best,
has continued ever since. From corner caf to five star
my favourite, pieces of pork and pork fat cooked with
hotel, suckling pig leito is the only dish on the
beans in a thick gravy. This is feijoada. Meat. The good
menu worth mentioning.
stuff, the tasty bits. Ear and snout add flavour, believe
you me, they do.
The pig is given four to six weeks of life and hits the
oven at around eight kilos. Around three hours in a
hot clay oven, basted with a garlic and black pepper
An hour before reaching the city of port wine on the
sauce, and you are in nirvana. Sweet, creamy flesh
Douro River, we pass through magical Mealhada.
topped with a sliver of crunchy, crispy skin. Heaven
Driving along the main drag in this ancient city, there is
can wait.
We head north towards the famous city of Oporto.
Left to right: Brightly

painted wooden fishing
boats are a common
sight in Portugal;
The colourful and
vibrant city of Porto
was voted the top
European destination
for 2013;; Tasty crab
dish; Dried sardines... a
portugeuse favourite.
69
Clockwise:
Fishmonger;
Weathered
door and tiled
building in
Lisbon; Delicious
Portuguese
meats and
cheese.
And now let me tell you about the fish. Portugal

worships fish. In fact, the Japanese had to make a big
deal out of sushi because they knew nobody was going
to ever cook fish as well as the Portuguese do.
I go to Oporto for the fish. Everybody goes to Oporto for
the fish. Oh, and of course the Port.
We are in O Fernando, just off the mouth of the river
Douro. I am with the president of Amorim Cork, the
worlds largest cork company based just out of town,
and Antonio Amorim is the main man. What do the
Portuguese main dudes eat when going out? Simple fish. Fresh fish.
The waiter brings a tray of fish to the table and the
President checks out the presentation, giving the row
of fish the once-over, a skill most Portuguese learn on
their mamas knee. A grouper is ordered and the waiter
disappears to instruct the chef. Fifteen minutes later
each person gets a piece of white, flaky fish, once again
only slightly seasoned with rock salt and a drop of olive
oil. On the side we are offered some spinach and a

skinned potato, boiled. Did I mention the Portuguese
potatoes? My Irish grandfather might be in the grave,
but I would tell him to his face you have not eaten a
potato until you have had a Portuguese potato. Light
yellow flesh, the taste of butter and earth. Like the
beautifully fresh fish I am having with the President, the
taste of life itself.
This is just a tiny taste of the magnificence of the
simple epicurean bounty to be found around every
corner of this wonderful destination. I hope you will be
inspired to travel to Portugal at some time in your lives. I
know you will not be disappointed.
A vida boa (life is good).
travel
INTERESTING FACTS:
The Portuguese brought
coriander, pepper, ginger,
curry, saffron and paprika
to Europe.
Many of Portugals
delicious pastries were
created by nuns and
monks in the 18th century,
which they sold as a means
of supplementing their
incomes. These creations
have interesting names
like barriga de freira
(nun's belly), papos de
anjo (angel's chests), and
toucinho do cu (bacon
from heaven).
The Portuguese had
a major influence on
African cuisine and are
responsible for introducing
corn to the African
Continent.
71
Pastis
de Nata
legendary portugeuse
custard tarts
72
travel
makes: 18
Prep time: 20 mins
Cooking time: 45 mins
These legendary little custard tarts
Assembling and baking
are truly delicious. You cant have a
Pastry shells
in Portugal and not treat yourself
1. Heat the oven to 250C.

2. Remove the pastry log from
to a Pasti de Nata.
the refrigerator and place onto a
bica (espresso) at a coffee shop
1. Roll out the pastry onto a

Easy Hard
Ingredients
1 pkt butter puff pastry
3 Tbsp all-purpose flour
1 cup milk, use for mixing
with the flour
cup fresh cream
1 cup granulated sugar
1 cinnamon stick
1 strips lemon peel
165 ml cup water
tsp pure vanilla extract
6 large egg yolks, whisked
Icing sugar
Cinnamon
floured surface. Stretch the length

slightly if it looks too thick. Cut the
floured surface. Roll the dough
roll into little pieces of about 3 cm
lengthways into a log, dusting the
long, depending on the size of the
flour off from underneath as you
muffin cups. Place the pieces into
roll. Trim the ends off and cut the
the muffin cups, cut-side down
log in half. Wrap in plastic and chill
(with the spiral facing the top)
it for 2 hours or overnight.
2. Whisk cup of the milk with

the flour until smooth. Set aside.
3. To make a syrup: put sugar,
3. Leave for a while so that the

dough softens slightly and is ready
to be worked. Wet your thumbs
with some water and use it to
cinnamon, water and lemon peel in
flatten the dough. Work from the
a small saucepan and bring to boil
middle towards the sides and
without stirring.
up. Leave a slight lip on the
cream in another saucepan. Whisk
4. Fill each cup with the custard
this into the flour mixture. Slowly
until 3/4 full. Place the pastis in
add the syrup to this mixture,
the oven and bake for about 10
whisking briskly.
minutes until you see the edges
4. Warm the rest of the milk and
5. Next, add the vanilla and stir
edges.
turning brown and flaky.
but do not allow to boil. Whisk
5. Turn the grill on and brown
the yolks in and stir until custard
the top for a while longer. Pay
thickens then pour into a bowl.
close attention so that the pastry
Cover with plastic wrap and set

aside.
doesn't burn.
6. Remove from the oven and

allow to cool slightly. They will start
to sink in the middle.
73
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Essential fatty acids are also known as omega 3 and 6.
Dry flaky or cracked skin

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74
international standards.
Compare EPA and DHA content. The minimum
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include at least 180 mg of EPA and 120 mg of DHA.
Try to find a company that uses sustainable
fish stocks.
Chef Jason
Whitehead,
brand
ambassador
for Coniglio
Rabbit Meat
Farms.
food
fit for a king

By Gary Wright
All of this set the scene for the main feast. The jousters
food
Long loved as a menu item in Europe

and other parts of the world, rabbit meat
has yet to capture the imagination in our
country. We take a look at this healthy and
nutritious, sustainable protein source.
disappeared backstage and were replaced in the centre

of the oblong arena by a throng of bards and minstrels,
all wielding a magical collection of interestingly shaped
instruments. They circled the perimeter from different
starting points, treating the guests to an ever changing
variety of music as they strummed and hummed, beat
and bashed, swaying rhythmically to the combined din
When last did you eat rabbit? I first experienced
that enveloped the venue.
the delicious flavour of this wonderfully nutritious

meat whilst backpacking through Spain in the mid
A huge steel paella dish appeared behind us, balanced
80s. It was festival time and I was taken by my aunt,
expertly by our waiter on top of one hand as he dished
who lived in Calpe, to a medieval feast, complete
generous potions onto our plates with the other. Paella
with jousting Moors and Christians. We sat in awe
valenciana, senor, the food of the kings he announced,
as these highly skilled horsemen, resplendent in the
before flamboyantly turning on his heel to serve a hungry
regalia of a time long past, made charge after charge
guest behind him. The smells emanating from my plate
at breathtaking speed, sometimes even drawing
were utterly mesmeric. Saffron-scented rice cooked
blood as they unseated their opponent with an
with a chicken, three types of beans - a broad string bean
inadequately cushioned lance. Our seats were right
called ferrara, garrof a lima-like dried bean, and a white
at the front within touching distance of the golden
bean called tavella, combined with succulent local snails
thrones on which the magnificently adorned King
- vaquetes, and a few other enticing ingredients as well.
and Queen sat. There was a plank that served as a
And what is this delicious meat here, I asked aunt Leila
table in front of us and waiters clad in period costume
as I cut a second piece to add to my first mouthful.
bustled behind, filling our goblets with red wine

and clearing and replacing a cornucopia of mouth-
Thats rabbit, my dear was her rather mischievous
watering little plates of tapas. Every time a horse
reply. She paused, examining my face to detect signs
thundered past, great clouds of dust would billow
of queasiness. Her sense of humour was notoriously
up from their hooves, momentarily obscuring our
wicked and I suspect it was her party piece to shock non-
view and eliciting the need to take another medicinal
worldly visiting South Africans with tidbits that they were
quaff of rioja. This went on for a good hour and that
nave about. I picked this up immediately, eschewing
captivating experience lives vividly in my memory to
all temptation to flinch at the thought of tucking in to
this day. The sound of galloping hooves and snorting
something I was more used to seeing hopping about at a
horses, the intermingling aromas of cooking food,
petting zoo in Honeydew. Instead I manfully tucked in to
sweat, and sawdust, the roar of the wonderfully
the rabbit meat, purposely picking it out separately and
enthusiastic crowd, and the cacophony of trumpets,
humming my enjoyment while she looked on beadily to
drums and other musical instruments, many of them
catch any glimpse of a weakening of resolve on my part. I
improvised everything is still indelibly etched in my
was soon so enjoying this brand new taste sensation that
mind.
I was combining it with the snails and I sensed that I had
77
food
won a small culinary victory when dear old aunt
rabbit products to restaurants and retailers in
Leila abandoned her mission and set about eating
South Africa and abroad. Already they have 80
her own meal with gusto.
farms around the country that supply them with

rabbit meat. This is then packaged in a variety
That paella is memorable for being probably
of ways and distributed to a growing network of
the best I have ever eaten, but even more so for
retailers throughout South Africa.
opening my eyes to one of the most interesting

and misunderstood foods, a meat that I now order
In the next three to four years Coniglio Rabbit
whenever I see it on a menu. It is easily available
Meat Farm aims to have supply and farming
and extremely popular throughout Europe and
structures in most provinces of South Africa and
in many parts of the globe, but we South Africans
to have established a healthy client base locally
have yet to have acquired the taste for it, allowing
and abroad.
all our instinctive childhood stereotypes to

influence what we find acceptable on our plates
There is also a more ecological and altruistic

aim behind their long term initiative. As the
That is all going to change if entrepreneurs John
project gains pace so the price will become
Falck and Oliver Brettschneiders ambitious
competitive enough to attain the goal of
rabbit breeding project is anything to go by. They
providing an affordable alternative protein
started Coniglio Rabbit Meat Farm in early 2011
source to less privileged communities. Good
with a vision to build a platform to supply fresh
farming and supply structures through a

focused Community Initiative will provide
Nutritional comparison of different meat types

TYPE OF MEAT
especially in the rural areas. The Community

Initiative has already made a positive impact on
Rabbit
Chicken
Lamb
Beef
Pork
the lives of those that need affordable nutrition
Protein percentage
21.8
20.0
15.7
16.3
11.9
and opportunities to sustain themselves, and
Fat percentage
4.5
17.9
27.7
28.0
45.0
the net is spreading ever wider.
Saturated fat grams/100g of

fat (unhealthy fat)
25.4
32.7
52.1
44.9
40.2
Polyunsaturated fat grams/

100g of fat (healthy fat)
39.0
49.3
5.0
4.3
15.2
Calories Kcal per 100g
120
135
165
180
165
31
62
66
72
109
Moisture content/water
percentage
27.9
67.6
55.6
55.0
42.0
Nutritinal ranking
best, good, avg, poor
BEST
GOOD
AVG
AVG
POOR
Cholesterol
NUTRITIONAL COMPARISON OF DIFFERENT MEAT TYPES AS PER USDA CIRCULAR #549
78
jobs and education throughout the country,
Having proved that a solution to the vitally

important issue of food security exists, all that
remains is for these visionary entrepreneurs
to convince South Africans to support this
delicious and worthy goal. Im off to braai some
succulent rabbit boerewors care to join me?
Jason Whitehead, brand ambassador for
Coniglio Rabbit Meat Farms and GINJA share
some delicious rabbit recipes.
Jason Whitehead's
Roast Rabbit
With rabbit meat being such a high protein and

low fat meat, you need to put in a little effort to
get it spot on. Believe me though, when you do, it
is really worth it. One whole rabbit will easily serve
a family of four, but keeps surprisingly well, so you
can always make gourmet rabbit sandwiches with
the leftovers (think mustard, gherkin, rabbit and
mayo with some camembert and fresh rocket).
Easy
Prep Time: 20 mins
Ingredients
1 whole rabbit
150 g butter
3 cloves of garlic, crushed
2 large sprigs of fresh rosemary, finely chopped
Half a lemon, pulp removed you want the lemon
shell
onion
tsp crushed black pepper
tsp maldon salt
2 bay leaves
cup of good quality chardonnay (wooded is

nicest, but unwooded will do just as well)
3 Tbsps lemon juice
1. Pre-heat your oven to 160 C. Give your whole

rabbit a good rinse, removing the livers and
kidneys (keep these for a delicious pat), and pat
dry with paper towel.
2. Squeeze the juice from half a lemon, which

should give you your 3 tablespoons for later
use. Remove any pulp from the lemon and stuff
with the onion, a sprig of rosemary and half the
crushed garlic. Set aside. In a saucepan, place the
butter, remainder of the garlic and rosemary, the
79
two bay leaves and the salt and pepper.

Heat gently so that the butter melts slowly
and the flavours infuse into the butter
do not let the butter boil as the garlic will
burn. Now insert the stuffed lemon into the
cavity.
3. Place the rabbit into a braising dish
on its side, then using a pastry brush,

liberally coat with the butter, garlic and
rosemary mixture, removing the bay leaves
and adding them to the lemon in the
cavity. Turn the rabbit around and brush
again liberally with the remaining butter.
Whatever butter is left, pour over the
rabbit.
4. Place your rabbit in the oven,

uncovered, for 30 minutes, then remove
from the oven. Turn the rabbit over, and
brush again with the butter at the bottom

of the pan. Now add the wine and lemon
juice, cover the rabbit and place back in the
oven. It will now need another 1 hour in the
oven, turning the rabbit every 15 minutes.
After an hour, remove the lid or foil, crank
up the heat to the full, and place back in
the oven for about 5 minutes. Remove,
turn the rabbit again and place back in the
hot oven to brown the other side slightly.
Remove from the oven, cover and allow the
rabbit to rest for at least 15 minutes.
5. Once nicely rested, remove the rabbit

onto a chopping board, and then strain
the remaining juices into a saucepan and
reduce until you get a nice thick gravy
consistency. Carve up your rabbit and serve
with your Sunday afternoon favourites
roast potatoes, veggies, or whatever tickles
your fancy. Bon Apptit!
80
Rabbit only
needs a few
ingredients
to be
transformed
into a
delicious
one-pot
meal.
transformed into a delicious one-pot meal.
food
Rabbit only needs a few ingredients to be
easy / SERVES: 4
Prep Time: 15 mins
Ingredients
1 rabbit, cleaned and cut into pieces
3 Tbsps mustard
3 Tbsps olive oil
280 ml white wine
6 shallots, chopped in half
6 rashers streaky bacon, chopped
Juice and zest of 1 orange
250 ml fresh cream
2 orange slices
Salt and freshly ground black pepper
to taste
1. Preheat the oven to 180 C.

2. Fry bacon until crispy, deglaze pan with
60ml white wine.
3. Season the rabbit with salt and pepper

and spread the mustard on it. Place in a
casserole dish and pour the oil and white
wine around it. Then put in the shallots and
sprinkle with the zest, bacon and deglazed
juices.
4. Cover with casserole lid and bake for 30

minutes. Remove lid and turn rabbit pieces
over. Squeeze some juice from the orange
over all. Return to the oven uncovered for
Rabbit
casserole
15 minutes or until rabbit is tender. Add

cream and place orange slices on top- finish
in oven for 15 minutes. Garnish with fresh
Italian parsley and serve with buttered
crusty bread.
81
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82
Nestled at the base of Chapmans

Peak, overlooking the Capes iconic
Sentinel, lies the enchantingly elegant
Tintswalo Atlantic. Quiet charm infuses
the hotel from the moment one is
welcomed inside. The dcor, light
and quaint setting, sharply contrasts
the waves crashing on the pebbled
beach just metres away, and with
the ocean rolling in to kiss the foot of
the hotel decks, one is left with the
impression that one has arrived at the
edge of the world.
Each of the ten luxury suites are
individually decorated to mirror the
personality of ten beautiful Islands of
the World, ensuring each guest has
a unique experience. Every suite is
afforded the same hypnotising view that of the magnificent Sentinel across
the bay.
Having been described as the most
dramatic and romantic destination
in Southern Africa, Tintswalo Atlantic
promises to be an idyllic location
to rejuvenate oneself, away from
the stresses and distractions of the
modern life.
For more information, visit www.tintswalo.com , or contact our reservations at +27 (0) 11 300 8888 / res@tintswalo.com
location,
location, location ...
drinks
Experiencing the delights on offer

at Durbanville Hills cellar only 20
minutes from Cape Towns city centre.
The absolutely stunning views of Table Mountain, Table
Bay and Robben Island make the Durbanville Hills
cellar a most satisfying place to spend a lazy afternoon.
According to the winemaking team, the panoramic
backdrop provided by these iconic symbols of Cape
Town serves as a powerful inspiration when crafting
their award-winning range of wines. The distinct
personalities of the wines are firmly rooted in the
unique terroir of the area and this nuance comes out in
the wines that they so lovingly create.
sushi, mild Thai cuisine, lemon chicken or a selection

of feta, goats milk and haloumi cheese.
Restaurant and tasting room
And its not only the wines that benefit from the unique
location. The restaurant and the tasting room offer
fresh, contemporary spaces where visitors can enjoy
the panoramic views whilst dining or wine tasting.
The restaurant, headed by Chef Louisa Greeff, is
light and airy with a double volume ceiling, wood
finishes and earthy tones. This space is decorated
with a selection of fine South African art. The menu
is unpretentious and creative, offering breakfast and
lunch, with dinner being served on selected evenings.
The extraordinary location of the vineyards offers
There is also a food and wine pairing menu that
a diverse landscape with an almost endless variety
changes with the seasons.
of slopes, soil types and microclimates. The area is

amongst the coolest wine-growing regions in the
The tasting room invites wine lovers to linger in the
country with the cold southeaster drenching the
lounge area with its comfy, contemporary seating
vineyards with cool, moist air ensuring the slow
where guests can taste the range of wines on their
ripening of the grapes, thus enhancing their flavour.
own or paired with either chocolate or biltong.

The room opens on to an outdoor seating area
Sauvignon blanc, for which the Durbanville area is
where nature lovers can overlook the indigenous
renowned, excels under these conditions where it is
renosterveld garden.
grown mostly on the cool south facing slopes.

The area under the olive trees is ideal for a lunchtime
86
With litchi, peaches, green apple and exotic tropical
picnic complete with custom-made throws, pillows,
fruit flavours, the 2014 Durbanville Hills Sauvignon
and wicker baskets, enhancing your lazy afternoon
Blanc is one of the finest examples of how the unique
as you savour a delicious selection of locally inspired
terroir of the Durbanville area suits this popular
foods. Artisan cheeses, oven-fresh breads and cured
cultivar. One can best enjoy this zesty wine on its own,
meats washed down with your wine of choice - what
slightly chilled, or with uncomplicated seafood dishes,
could be better?
The wines at Durbanville Hills are

made in the most environmentally
friendly way possible with
minimum disruption of the local
ecology. Member farms protect
more than 330 ha of endangered
Renosterveld, the most significant
biome of the Cape Floral Kingdom.
In addition the cellar aims to
improve the quality of life of their
farm workers and families with
community projects, education and
skills development programmes.
drinks
caramelised
beetroot
and fig tarte
tartin
with gorgonzola and

pesto dressing
Ingredients
2 beetroots, cooked & sliced
12 dried figs, sliced
lengthways in half
cup light brown sugar

Chef Louisa Greeff from Durbanville Hills
restaurant shares her beetroot and fig
tarte tatin recipe with Ginja.
Easy / Serves: 4
Prep Time: 30 mins
1. Add the sliced beetroot to the sugar
Puff pastry
and butter in a pan and fry over a low
10 g butter
heat until the butter and sugar have
50 g gorgonzola cheese
melted.
5 ml cream
2. Arrange the beetroot at the bottom
2 Tbsps basil pesto
of a greased quiche tin, and arrange the
4 Tbsps olive oil
figs on top of the beetroot.
3. Cover with the pastry ensuring that

you tuck it in carefully on the sides.
4. Bake for 20 minutes at 180C.

5. Blend the cheese and cream together
until smooth.
6. Blend the pesto and the oil together.

7. When the tart is ready, turn it out so
that the pastry is at the bottom and cut
into slices. Add a dollop of the gorgonzola
cheese and cream mixture and drizzle
with the pesto dressing. This is delicious
served with Durbanville Hills Merlot Ros.
88
MY KITCHEN IS ITALIAN
MY COFFEE COMES FROM COLOMBIA
AND MY FAVOURITE WINES COME FROM
DURBANVILLE HILLS CAPE TOWN
espresso/3566/E
www.durbanvillehills.co.za
saffron
the golden spice
Pound for pound, Saffron is by far the worlds

most expensive spice it is literally more
expensive than gold. This is quite apt, since
it imparts a rich golden-yellow hue when
added to food and has the same effect when
used as a dye. In fact this delicate little part
of the crocus flower was originally used in the
early textile industry in south-western Asia.
Only fine garments for royals and the robes
for Buddhist monks were worthy of receiving
their vibrant colouring from this noble source.
These days the best saffron is grown in
Iran, India, and Spain. The reason for the
astronomical price is simple. Each flower
produces just three stigmas, the only part
of the flower that is harvested. These
tiny and extremely delicate threads have
to be painstakingly removed by hand,
mostly by women, whose hands are small
and nimble enough to perform the task
without damaging the floral bullion they are
harvesting.
Once picked, they are carefully dried and then
packed to be sold all over the culinary world.
Saffron is a common ingredient in risotto,
bouillabaisse and paella, and is a popular
addition to rice, which takes on the rich
saffron-yellow colour. The best way to use
the spice is to infuse the saffron in a small
amount of warm cooking liquid (water, milk,
stock), for approximately 15 to 30 minutes.
Then add the liquid to the ingredients, usually
towards the end of cooking. This draws out
the gorgeous colour and helps to ensure the
flavour is evenly spread throughout the dish.
91
food
seared
tuna
with saffron red pepper

sauce and chinese noodles
Tuna
1. Brush tuna with olive oil and season

with salt and pepper to taste.
2. Preheat saut pan or grill pan over

high heat until smoking. Saut one side
for 2 to 3 minutes until golden brown,
turn over and continue cooking for 1 to
2 minutes for rare doneness.
3. Slice to create appetizing chunks.

Saffron-Roasted Red Pepper Sauce
EAsy / Serves: 4
Prep Time: 15 mins
Ingredients
200g Chinese Noodles
1. Heat oil in a medium saut pan
over medium heat. Add the onions and

garlic and cook until soft. Add the red
peppers, vinegar, water and saffron and
bring to a simmer. Cook for 15 to 20
minutes. Place in a blender and blend
until smooth, season with salt and
Tuna
4 (150g) tuna steaks
Olive oil
Salt and pepper
Saffron-Roasted Red
Pepper Sauce
2 Tbsp olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
3 red peppers, roasted, peeled,
seeded and coarsely chopped
cup sherry vinegar

1 cup water
Pinch saffron
Salt and freshly ground pepper

Sesame seeds and micro
herbs to garnish
92
pepper to taste.
2. Cook noodles according to packet
instructions, lightly dress with SaffronRoasted Red Pepper Sauce.
3. Assemble with tuna, and season to

taste. Sprinkle with sesame seeds and
micro herbs.
A
JacquiCBhef
originarlown
recipe
93
A Chef
Jacqui Brown
original
recipe
food
creamy
mussel soup
with saffron and white wine
1. In a soup pot, combine mussels and

wine. Use a nonreactive soup pot. Bring
to boil over medium-high heat, cover,
and cook until mussels have opened,
5 to 7 minutes. Remove mussels from
shells, reserving 6 large mussels and
6 half-shells for garnish. Discard any
mussels that dont open. Strain cooking
easy / Serves: 6
Prep Time: 15 mins
Ingredients
1.5 kg mussels, scrubbed and
de-bearded
liquid through a fine sieve into a large

bowl.
2. In same soup pot, melt butter over
medium heat. Add leek and celery and

cook, stirring occasionally, until softened,
about 5 minutes. Add fish stock, thyme,
bay leaf, peppercorns, parsley, saffron,
1 cup dry white wine
remaining cooked mussels, and reserved
2 tsp butter
mussel liquid. Bring to a boil, reduce heat
1 large leek (white and tender green),

well rinsed and diced
1 medium celery rib, diced
1 fennel bulb chopped and leaves for
garnish
2 cups fish stock
1 tsp dried thyme leaves
1 bay leaf
to low, and simmer 20 minutes. Remove

and discard bay leaf.
3. In a small bowl, blend cornstarch with

cream and stir into soup. Add salt and
pepper and simmer, stirring constantly,
until slightly thickened, 2 to 3 minutes.
4. Divide soup among 6 soup plates and

garnish with fennel leaves.
12 black peppercorns
12 parsley stems
1 tsp saffron threads
1 tsp cornstarch
1 cup heavy cream
tsp salt
tsp pepper
95
OUT
and about
A look at the fabulous foodie events not to be missed
96
The FNB Whisky Live Festival
Stellenbosch at Summer Place
Season of Sauvignon
12 - 14 November, Sandton
15 October, Summer Place,
25 - 26 October, Durbanville Hills
Convention Centre, Gauteng
Gauteng
Wine Estate, Western Cape
Building on its reputation as the
A stellar line-up of prominent
Celebrate all things sauvignon blanc.
largest, liveliest and most entertaining
winemakers promise a magnificent stroll
Wine tastings of the recently released
whisky lifestyle show of its kind, it
down memory lane, toasting the then
sauvignon blancs from Durbanville Hills
will showcase local and international
and now of South Africas pioneering
and other wineries in the Durbanville
whisky brands and products. Tickets
wine route. Tickets cost R500 pp and
valley will be on offer. Entry is free,
start at R195 if pre-purchased online.
include wine, food and entertainment.
wine tasting costs R50 pp, including a
Visit www. whiskylivefestival.co.za
Visit www.wineroute.co.za for more
crystal glass to take home. Visit www.
for more info.
info.
durbanvillehills.co.za for more info.
The Magic of Bubbles
Grape vs Grain
Ficksburg Cherry Festival
29 - 30 November ~Franschhoek,
10 October ~ Winchester Mansions,
20 - 22 November ~ Ficksburg,
Western Cape
Western Cape
Free State
End the year off on a high note at this
A novel food pairing experience, this
One of the oldest festivals in South
years Franschhoek Cap Classique and
event allows participants to enjoy a sit-
Africa first held in 1969. Festival-goers
Champagne festival. Relax in the grand
down five course dinner, paired
will be entertained by some of South
marquee on the lawns surrounding
with a Stellenbosch Vineyards wine
Africas top entertainers while enjoying
Franschhoeks iconic Huguenot
and craft beer. Guests will rate the
the magnificent scenery, cherry and
monument. Tickets cost R200 pp and
pairing after each course. Tickets cost
asparagus tastings, tours, picnics and
bookings can be done directly through
R395 pp. To book phone +27 21 434
music. Visit www.cherryfestival.co.za
www.webtickets.co.za.
2351.
for more info.
The Good Food & Wine Show

24 - 26 October ~ Durban
Diemersfontein Pinotage-on-Tap Nederburg Cape Philharmonic

4October ~ The Litchi Orchard,
Picnic
Exhibition Centre,
KwaZulu-Natal
29 November ~ Nederburg Wine
KwaZulu-Natal
11 October ~ Diemersfontein Wine
Estate, Western Cape
South Africas premier consumer food,
Estate, Western Cape
The Cape Philharmonic Orchestra's annual
wine and lifestyle event presents a
The ever-growing legions of devotees
picnic concert. Enjoy the picturesque
colourful fusion of celebrity chefs,
who attend Diemersfonteins POT Parties
ambience with a variety of music by leading
artisan food, home-grown produce
know these festivals are the ultimate
soloists and youth symphony orchestra.
and an array of South African wines and
jols on the South African calendar.
Picnic platters can be ordered in advance.
spirits. Tickets cost R80 pp. Available
Booking at computicket. Visit www.
Tickets cost R100 pp. Email nedwines@
at www.computicket.com
diemersfontein.co.za for more info.
distell.co.za for more info.
97
drinks
Que syrah?
Across the table Ginja speaks to an expert
By Gary Wright
Have you ever wondered why some wines

are called Shiraz and others Syrah and what
place each wine has in the wine industry?
I have often pondered this question and
decided to find out. Who better to ask than
the cellar master at La Motte, and Chairman
of Shiraz SA?
Edmund Terblanche graciously agreed to
enlighten me and a week later, on a gloriously
sunny winter morning, I set off from Cape
Town for Franschhoek. I decided to take
the coastal road as this is always a relaxing,
highly picturesque drive that can never be a
chore, even if the traffic is heavy. The route
takes one through Muizenberg then along
the coast, with waves crashing on the beach
a few metres away. You then turn inland, on
through the Stellenbosch winelands, over the
splendidly named Hellshoogte pass and down
into the Franschhoek Valley, surrounded by
verdant vineyards and magnificent purplehued mountains.
On arrival at La Motte, I was greeted by a
smiling Edmund Terblanche who ushered
me into the impressive boardroom where I
was guided to sit at a huge gleaming table.
Before me was a group of neatly arranged
tasting glasses and some very intriguing
98
small plastic bottles containing slightly

different coloured red wines. My curiosity
was pricked.
The affable Edmund proceeded to educate
me on the subject of Shiraz. His deep
knowledge and enthusiasm for this cultivar
is infectious and I sat fascinated as he talked
me through the science and art of his quest
to create a Shiraz in the old world style. For
that is the very simple essence of what the
difference is between Shiraz and Syrah
the grape is exactly the same, but Syrah is
generally made in the classic European, or
old-world style.
This is where the little sample bottles came in.
In order to help me understand what qualities
help produce a classic style wine, Edmund
gave me some tastings of 2013 wine that had
been made from grapes grown on farms in
different parts of the Western Cape. The wines
from Franschhoek and Paarl were fruitier due
to their hotter environment. This contrasted
with those from the cooler Elim and Walker Bay
regions, with less upfront fruit.
Ultimately, by expertly blending the Shiraz
from these cooler regions, he has created
a classic style wine that warrants the name
99
drinks
Shiraz SA is the official mouthpiece

for producers of Shiraz in
South Africa, as well being
devoted to promoting awareness

for the many different styles and
interpretations of Shiraz.
Syrah The 2011 La Motte Syrah. There is another reason

for calling this a Syrah, and that is simply marketing.
The lucrative market in the USA understands the subtle
distinction between the two styles, expecting a bolder
wine from a wine labeled Shiraz, and the opposite from a
Syrah. And there you have it the Shiraz/Syrah mystery
explained.
My generous host then very kindly treated me to
a mouth-watering lunch at La Mottes wonderful
restaurant, Pierneef La Motte. We sat on the deck next
to a babbling brook and watched a pair of Egyptian geese
frolic under the warm winter sunshine. We were served a
delightful lightly-curried seafood starter, washed down
with a refreshing glass of La Motte bubbly.
When our main course arrived I was given an unexpected
and extremely rare treat. Edmund had uncorked an
example of a true old world Syrah, a wine called Three
Stakes. He explained that his passion to create a classic
Syrah had been inspired by several trips to France in the
company of La Motte and Leopards Leap Wines CEO,
Hein Koegelenberg and Eugene van Zyl, cellar master of
Leopards Leap. Here they found a winemaker in Cte
Rotie, Bernard Burgaud, who was producing a Syrah that,
in their joint opinion, captured the qualities they sought
to near perfection. So impressed were they that they
bought an entire barrel. Three hundred bottles were
bottled under their own hastily created Three Stakes
label and shipped to South Africa for their personal
drinking pleasure. And, of course, to remind them of what
their benchmark is.
The wine went beautifully with my expertly slow-roasted
lamb and I regret that I could not have had more than
a glass, but I had a 55 minute drive to Cape Town to
consider.
100
At least I know that Edmund will be capturing the

essence of this wine as he continues on his mission in the
future. Power to his elbow.
Moment of excellence.
It is the moment the chef places the exquisitely prepared food on the plate.
An accumulation of culinary artistry making Pierneef La Motte a world-class restaurant.
+27 (0)21 876 8800 www.la-motte.com
Eat in
with
NT - 7 Cape Velvet
TC - 1 urban light
AC - 1 Dawn Patrol
NT- 4 Mango Tease

NT - 3 victory red
Head office: 031 702 6315 www.shavepaints.co.za Follow us on
ginja advertorial
Orange Souffl
Ingredients
1 Tbsp sugar
3 Tbsps all-purpose flour
180ml 2% low-fat milk
cup sugar
1 tsp grated orange rind
60ml fresh orange juice
5 large egg whites (at room temperature)
tsp cream of tartar
Pinch of salt
2 Tbsps sugar
1 tsp icing sugar
1 cup chopped toasted pecan nuts
1 cup crumbled goat cheese
1. Preheat oven to 190C. Coat 4x 250ml souffl

dishes with cooking spray; sprinkle with 1 Tbsp
sugar. Set aside.
Place flour in a small saucepan. Gradually add
milk, stirring with a whisk until blended. Add cup
sugar and rind; stir well. Bring to a boil over medium
heat; cook 1 minute or until thickened, stirring
constantly. Stir in juice; set aside.
Beat egg whites, cream of tartar, and salt at
high speed of a mixer until soft peaks form. The key
to success is beating the egg whites to their full
volume but not overbeating them. Gradually add 2
Tbsps sugar, beating until stiff peaks form. Gently
fold egg white mixture into orange mixture;
gently fold in remaining egg white mixture. Spoon
into prepared souffl dishes.
. Bake at 190C for 30-40 minutes or until
puffy and set. Sprinkle with icing sugar and enjoy
immediately.
2.
3.
Look to Nature
There is no better guide than

nature when it comes to mixing and
matching colours together. When
planning a colour scheme for your
kitchen you dont always have to
follow the latest trends or research
endlessly to choose your colours.
Look at your local neighbourhood,
favourite food or find a favourite
snap from your holidays and you will
be amazed at the wonderful colour
combinations you can discover. Using
regular paint colours from Shaves
Paint and Dcor you can recreate the
colours you need.
Stainless Conscious
Choose stainless steel every time.
Stainless steel is made of 60
percent recycled content and,
because it can be recycled again
and again, has an extended useful
life. This product offers top-notch
durability that stands up to even
commercial kitchens and their
rigorous standards for cleanliness.
Stainless steel appliances can
complement almost any kitchen
or home design and theme, and
the sleek, gleaming metallic finish
can be balanced out with wood or
plastic accents.
SO 70s
Sometimes a tiny change makes

a big difference! Making over
one piece of furniture can give
your whole room a new look and
feel. Uncover the hidden charm
of a cast-off piece with just a bit
of creative thinking and elbow
grease. Restoring or re-purposing
vintage furniture creates a sense
of rootedness, and embracing
the old while welcoming the
new. Be it one-of-a-kind eclectic
pieces, original period furniture or
reclaimed industrial items, DIY or
ask a professional.
Shave Paint & Dcor believe in the creation of beautiful

living spaces
Shave Paint & Dcor offer a full in-store decorating service at selected branches, where their in-store
Decorators can assist you to choose from local and imported fabric ranges, advising on and arranging the
making up of all window treatments, re-upholstery of existing furniture or new scatter cushions and other
soft furnishings. Added to this you will find a selection of the latest decor items for your home at great
prices. The Shaves creative team in collaboration with their trend analyst continually monitors emerging
trends and changing customer preferences, visiting local and international exhibitions to discover exciting
and well-priced decor items. Dont forget that your friendly Shave Paints team is always available to help
you with any queries that you may have. Pop into our shop for the best in products, price and advice.
To contact Shave Paint & Dcor you can post on their facebook page or email them directly at
info@shavepaints.co.za.
ask a
chef
David van Staden
Tsogo Sun's Executive Chef David van Staden takes a break from
the kitchen to answer some of our readers' foodie questions.
110
food
What is deglazing and why do you do it?
Deglazing essentially means to pour some cold liquid
(wine, water, stock etc) into a very hot pan to get up all
the brown bits stuck to the bottom of the pan. These
brown pan pickings are where all the flavours are and
by adding whichever liquid you choose, you will carry
these flavours into your sauce. Make sure that there
is nothing burnt at the bottom of the pan that you are
going to deglaze though, as that will ruin the flavour.
Whats the difference between Camembert
and Brie?
To be honest, not much. Both are made from cows
milk, both follow a similar manufacturing process
and both have the same white mould covering them.
There are so many kinds of salt to choose from,
Originally, Brie was made in an area south-east of
I dont know which one to pick! I grew up with
Paris where the cattle grazed on stony river beds.
ordinary table salt but that doesnt seem to be very
Camembert was made near the coast in Normandy,
popular any more. What is the difference between
where a different breed of cattle grazed on lush green
iodised and non- iodised salt and do I really need to
pastures. In addition, Brie and Camembert were
pay extra for fancy Pink Himalayan salt?
made in different sizes. With modern day agricultural
Salt is salt. it is all sodium chloride. There is little
processes milk doesnt vary much, with the result that
or no health benefit to using special sea salt over
these cheeses are much the same, other than their
ordinary table salt which is typically mined from
shape and a slight difference in texture. Generally
underground salt deposits. The main difference lies
the rule of thumb is that when ripe, Brie is slightly
in the crystal size, shape, texture, added ingredients
softer and Camembert is a little spongier. On eating,
and of course, the price. Fancy salts can range in
Brie is slightly creamier and more mushroomy and
colour from bright pink to pitch black depending
Camembert has earthier tones and is a touch sweeter.
on the minerals they carry from their natural mined
To me, both are wonderful especially when served with
environment. For example Red Hawaiian salt is an
some blueberry jam and a hint of crystal ginger.
unrefined sea salt that has been mixed with a red alae
volcanic clay whereas Black Hawaiian salt contains
Do you have a question that you have always
charcoal. The only difference between iodized and
wanted to ask a chef? In every issue you can look
plain salt is the presence or absence of iodine. In
forward to having your questions, flops and
the 1920s salt was seen as a wonderful vehicle to
wives' tale mysteries, answered by a professional
provide iodine to the masses as almost everyone
Chef. Send your question to press@ginjamedia.
consumes at least some amount of salt daily.
com and you could win if it is published.
107
quiche loraine
David van Staden

shares his simple ratio
of baked egg custard
To create the perfect crme caramel,
a sublime crme brle, countless
variations of quiche or a divine bread
pudding all you need is this simple
ratio: one part eggs to two parts liquid.
This formula, which has unlimited
applications, will always give you a
perfect, smooth and not too eggy
baked custard. It should not to be
confused with a pouring custard which
falls into the crme anglaise family of
preparation methods.
I am going to prepare a Bacon and
Cheese Quiche (Quiche Loraine) and a
classic Crme Brle.
108
food
Serves: 4
texture. Add or reduce the water appropriately.
Prep Time: 30 mins
There is only one rule; DO NOT OVER MIX THE
DOUGH, once you have added the egg and water.

If you do, you will overwork the gluten and you
will be left with a hard dry base like cardboard
For the short crust pastry: (or, as the Eurocentric
3. Leave the dough to rest for about an hour
like to call it, pt brise.)
and then roll it out as thinly as you like. I prefer
Ingredients
to blind bake the dough before I add any filling:

line the rolled form out with baking paper then
200 g Flour
fill with rice and bake at 180C. Bake until the
Pinch of salt
starches have opened up; it will be a pale white
125 g butter
colour. This will insure that you have a crisp base
1 large egg
on your quiche. Ensure that there are no cracks
50 ml water
or holes in your base. Seal them with a little raw
For the filling
dough if you dont you will end up with a very
1 onion
messy oven.
200 g bacon
150 g of your favourite cheese
For the filling
Cayenne pepper, to taste
Saut onions in olive oil until golden brown, then
Grated nutmeg, to taste
add the chopped bacon and grill until bacon
Salt and pepper, to taste
starts to brown. Add your seasoning and herbs.
Chives, to taste
For the custard mix (crme royale to the
For the custard and assembly
500 ml cream
1. Blend all your custard ingredients..... simple!

2. Lay the bacon mix on the bottom of the pre
500 ml milk
baked base, and sprinkle the grated cheese on
Eurocentric)
500 ml eggs
Seasoning, as you like
top.
3. Then pour the custard mix into the shell and

carefully place into the oven... this could be a
For the pastry
1. Preheat Oven to 180C.

2. Mix the flour, salt and butter until you get a
balancing act. Bake until golden brown. Remove

and sprinkle with the chopped chives for taste
and texture.... yuuuum.
crumbly consistency, then add the egg and as
4. Serve hot with charred baby plum tomatoes
much water as needed to get a firm but not hard
and some peppery black cos lettuce.
109
crme
brle
Serves: 4
to the top of the molds (water bath).
Prep Time: 30 mins
Pop the tray straight into the oven
and bake until the custard wobbles

like set jelly when you nudge it. It is
Ingredients
the mix cool or add cold water to the
500 ml cream
bath, the heat transfer will be uneven
100 g sugar
and you will end up with a scrambled
1 vanilla pod
egg texture and ultimately an eggy
5 large egg yolks
flavour.
1. Boil the cream, half the sugar
fridge for a few hours. Again, it
and split vanilla pod. Remember
is important to remember that if
to scrape the seeds out into the
you put the custard into the fridge
cream - dont even think about using
immediately, the heat contrast will
essences. Pastes are cool though.
attract too much moisture on the top
2. When you separate the yolks,
take care not to leave them exposed
5. Leave to cool, then chill in the
and ultimately it will be very difficult

to caramelise later.
to the air too long, as they will dry
6. When chilled and nicely set,
out and you will have little solid egg
evenly sprinkle a little sugar on top
yolk bits in what is supposed to be a
of the custard (emphasis on little
smooth cream.
and evenly). Then, using your gas
3. This is where most people get it
burner from the garage (please dont
wrong! Prepare your cups/ramekins
waste your money on those little
or whatever you want to use, by
commercial gas burners you get in
placing them ready in the baking
the kitchen stores), gradually brown
tray, and make sure that your oven is
the sugar. If you add too much sugar
heated to the required 170C. Oh yes,
at first, you will definitely burn the
have some boiling water on hand.
sugar, then sprinkle a little more and
4. Mix the remaining sugar with the
11 0 GI N J A | JUNIOR
important to remember that if you let
caramelise further, continue until
yolks and when the cream reaches
you have a crust as thick as you like.
boiling point, pour a third of the
At this stage I have to give you a
cream into the yolk mixture. Mix and
health and safety warning: although
pour the yolk mixture gradually into
I am encouraging this at home,
the boiled cream, stirring as you do.
hot caramel is REALLY HOT, so the
Immediately strain, then pour into
caramelising bit needs to be done
your desired molds. Add boiling water
with extreme caution!
into the baking tray, about half way up
Born up a tree.
junior
fun in the kitchen

Photography by Max Bosanquet, Cape Photography
112
Tracy Going and her

children have fun in the
kitchen whipping up a
delicious Kudu Kiss.
113
Television personality, author and

mother, Tracy Going dishes up some fun
for the Ginja Juniors.
celebrate the new season of sunshine.

Food is always linked to celebration. If you think about
special days like your birthday or Mothers Day, Fathers
Day or any religious holiday then youll know that
somewhere in that special day food will bring everyone
Its so wonderful to be joining you in the kitchen at this
together. Food itself is to be celebrated, especially
time of year. The winter months are behind us, the sun
if its good, fresh, wholesome food, so lets make
is popping it's head out earlier in the morning, the days
something special to celebrate this day.
are stretching out longer and we can now stop eating

stews and soups. This is the time to start thinking
Each page in my cookbook, African Animals Rhymes &
about delicious summer fruits and vegetables and
Recipes has been alphabetically allocated an African
how we can put them together for our family and
animal and I have written a poem about each animal
friends to eat.
capturing their individual personalities and sharing all

sorts of fascinating facts about them. So, to celebrate
Ive been trying to decide whether we should make
today, I have chosen for us all to make the Kudu Kiss.
a delicious summery salad or a nutritious fruit drink.

And then I thought why dont we make something to
114
But let me not digress, its off to the kitchen we go.
junior
But first, what do we know

about the Kudu?
With a brown grey coat it is so very sleek
Youll notice big white spots on the cheek
With a small V that runs between the eyes
All this part of a smart camouflage disguise
Although light of foot, its slow you will find
As it bolts and stops and then looks behind
Eyes wide open and a look of total surprise
Finally running for cover without goodbyes
115
116
junior
KUDU
KISS
This cheese
cake is
so light
and fluffy
To make the base:
1. Lightly grease a cake tin with a

removable base.
2. Crush the biscuits in the blender till

you have fine crumbs.
3. Melt 100g of butter in the microwave

4. Mix the crumbs and butter together
5. Press into the base and chill.
To make the filling:
6. In a small pot melt the marshmallows
in the rest of the butter on a medium

heat.
7. Allow to cool for 10 minutes.

8. In the meantime whip the cream until
EASY / makes: 1 cake

Prep Time: 40 mins
Ingredients
1 packet digestive or
soft peaks form and then beat in half of
Win 1 of 5 Awesome
the cream cheese. Set aside.
Animals Rhymes & Recipes by
9. Using the same beaters beat the
Tracy Going. Valued at R132.
other half of the cream cheese into the

marshmallow mix until very well blended
To enter email "Kudu Kiss" + your full
tennis biscuits
10. Pour the mixture from the pot into
175g of butter
the bowl and fold in with a spatula until
number to competitions@ginjamedia.
evenly mixed.
com by 5 December 2014. One entry
300g of marshmallows
450g of cream cheese
250ml of fresh cream
11. Pour onto the biscuit base.

12. Refrigerate for a few hours.
name, postal address, contact and ID
per person. T's & C's Apply www.

ginjafood.com/terms-conditions.
117
food
SOLLYsays...
David Solomon is Chef-patron of the popular Miller's Thumb
restaurant in Cape Town, and a responsible buyer of unendangered fish
Coryphaena hippurus, a mouthful in
easy / SERVES:4
every way, is the Latin name for the
Prep Time: 5 mins
exceedingly delicious Dorado, and it is
classified green, green, green on the South

African Sustainable Seafood Initiative
Ingredients
(SASSI).Being one of only two species of
4 Dorado fillets
Dolphinfish, have no fear that youll be
Spiced flour
dining on a swimming mammal related
200 g butter
to the bottlenosed intelligencia of the
2 Tbsp flour
waves oh no! Easily recognisable for it's
150 ml hot milk
striking iridescent colour display, steep
1 Tbsp lemon juice
head profile, long spineless dorsal fins,

deeply forked tail and elongated shape
our Southern Hemisphere Dorado is most
definitely a FISH.
1. Pat the portion of Dorado dry

2. Dredge it in spiced flour.
3. Place the Dorado skin side
down in the pan to fry and then
Often caught by trolling with bait in a

wide tropical and sub-tropical band
4. Serve with a party-stopping
around the globe, Dorado is highly prized
home-made lemon butter sauce:
are currently no restrictions on their
5. Melt butter in a small saucepan

6. Add flour
7. Beat in the hot milk
8. Add lemon juice andfew turns
capture.
of black pepper from a grinder
Although this robust fish responds well
and a glass of crisp Sauvignon
to many cooking styles, let us start with
Blanc brace yourself!
something simple and delicious:
BON Apptit!
by sports fishermen, being among the

fastest swimmers in the ocean, capable
of reaching 80km/h in short bursts.There
118
turn it over just to brown the top.
9. Serve with a fresh side salad
Solly's pan
fried dorado
with lemon butter
119
Suss out
SASSI
Is there something fishy about your seafood?
The sustainable seafood list suggests substitutes

for fish and shellfish species that can no longer be
ethically consumed and gives species with alternate or
vernacular names.
When eating out, look for the SASSI restaurant
participation scheme logo. SASSI aware restaurants
undertake never to buy a red list species and to serve
mainly green list species on their menus.
Seafood is a chic, delicious and healthy menu choice,
SASSI Champion venues go one step further and
and South Africa is blessed with an abundance of
undertake to only sell green list seafood. Participating
rivers and seas, but many of our fish and seafood
restaurants are listed on the SASSI web site and
species have been harvested at unsustainable rates.
consumers are encouraged to contact SASSI should
Those wanting to buy fish or eat out in an eco-
they feel that the participant is failing to live up to their
friendly manner should familiarise themselves with

the sustainable seafood list on The Southern African
Sustainable Seafood Initiative (SASSIs) website.
This list makes it possible to eat guilt-free fish. This is
excellent news for fish lovers who must make ecofriendly epicurean choices as demand outstrips supply
and fish stocks are threatened with overfishing.
eco-epicurean undertakings.
Every issue Ginja will be providing interesting ecofriendly fishy facts accompanied by mouth-watering
recipes and tantalizing tips on all things seafood.
Bon Apetit!
All seafood is divided into green, orange and

red colour-coded categories, or lists, to make
identification easy for consumers. Green list species
are from well-managed species populations such as
hake; orange list species like kingklip and kabeljou are
fragile and prone to over fishing; while red list fish are
endangered species (like white stump nose) which it is
illegal to sell.
120
The south African
national fish is the

galjoen which is a red
list endangered
food
GREEN - BEST CHOICE
Anchovy
Calamari (Squid)
Horse Mackerel/
Maasbanker (midwater trawl)
Hottentot (line caught)
Hake (MSC Cert)
Elf (Outside KZN)
guide
For more information
please go to
www.wwfsassi.co.za or
SMS the name of the
fish to 079 499 8795, to
find out if your fish is on
the Green list. Thanks to
Cape Town Tourism for
their permission to use
Kob (farmed in SA on land)

Monk
Mussels
Oysters
Rainbow Trout
Sardines (South Africa)
Snoek (South Africa)
Tuna (pole caught ONLY)

Yellowtail
Dorado
Santer (Line Fishery)
Atlantic Herring (MSC Cert)
Trout, Rainbow (Farmed in
raceways or ponds)
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.
ORANGE - THINK TWICE

Abalone (farmed)
African Sharptooth
Catfish (farmed)
Carpenter (line caught)
East Coastz
Spiny Lobster
Geelbek/Cape Salmon
(line caught)
Hake (SA longline)
Kingklip
Kob (farmed at sea or line
caught)
Ling
(New Zealand Kingklip)
Panga (line caught)
Pangasius/Basa (farmed)
Prawns
Red Roman
Sole (East Coast)

Tuna (local longline)
West Coast Rock Lobster
White Stumpnose
(line caught)
Yellowtail (locally farmed)
Harders (beach Seine)
Rockcod, Catface (linefishery)
Atlantic Salomon (farmed)
Exercise caution when choosing these, as they are either depleting as a result of overfishing and are unable
to sustain the current pressure, or fishing/farming methods may be causing harm to the environment.
some material from their

website.
R E D - D O N T BU Y
Always look for the MSC ecolabelled products, such as the
South African offshore trawled
Hake, for the best choice in
wild capture products
Black Musselcracker/
Poekskop
Dagteraad
Kob (trawl caught)
Red Stumpnose/
Miss lucy
Sharks (trawl caught)
Skates and Rays
NO SALE SPECIES
Tuna (imported longline)

Baardman/Belman
Blacktail/Dassie
Brindle Bass
Bronze Bream
Cape Stumpnose
Galjoen
Garrick
King Fish
Knife Jaw
Natal Stumpnose
Natal Wrasse
Potato Bass
Red Steenbras
River Snapper
Seventy - four
Spotted Grunter
West Coast Steenbras
White Musselcracker
White Steenbras
Dont 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.
121
ginja advertorial
POPPING
since 1989
Great tasting, healthy snacks are finally an
affordable reality for South Africans, and Just
Popcorn KZN is making sure you get the widest
flavour variety while maintaining the high quality
standards and health-boosting properties of this
beloved popcorn brand.
Caramel Cooked Creamand

Popcorn Crumble
Serves 6
Just Popcorns delicious high energy, low
Ingredients
cholesterol range combines low fat snack
Caramel Cooked Cream
goodness with a low glycemic index by using
600 ml cream
traditional oil poppers.
25g icing sugar

60 ml milk
Just Popcorn is a healthy snack endorsed by the
50 g brown sugar
Glycemic Index Foundation of South Africa (GIFSA)
2 gold-strength gelatin leaves
and is suitable for diabetics, slimmers and active
Candied Pinenuts and Popcorn Crumble
people. Available in cafeterias, universities, schools,
65 g pinenuts
supermarkets and convenience stores across
125 g sugar
KwaZulu-Natal, you need never worry about running
125 ml water
out of your favourite on-the-go treat. Simply
25 g butter Just Popcorn popcorn
contact Just Popcorn KZN if you cant find these
25 g sweetener
yummy snacks on the shelves of your favourite
Milk Chocolate Caramel Ganache
stop-n-shop.
140 g milk chocolate, chopped

65 ml honey
Whatever your taste, theres sure to be a Just
200 g sugar
Popcorn classic just perfect for you. Or, get creative
3 g salt
and cook with popcorn use it in crumbles, gratins,
50 ml water
croutons and ice-cream recipes.
200 ml cream
Caramel Cooked Cream
1. Reduce 400 ml cream to 375 ml. Add the gelatin

leaves (do not boil the gelatin mixture as the gelatin
will lose it's strength and effect.)
2. In a small saucepan, make a dry caramel using

the brown sugar. Gently warm 60 ml milk in the
microwave and slowly add the milk to the caramel.
Using a whisk, mix until smooth. Combine the caramel
mixture with the reduced cream. Chill mixture over
ice bath.
3. Whisk 150 ml cream and icing sugar until soft peaks

forms. Fold cream into cooled caramel cream mix.
4. Pour into six glasses and chill for at least three hours.
Milk Chocolate Caramel Ganache
1. Melt chocolate and honey over a bain-marie, whisk
until combined.
2. Place sugar and water in a saucepan and cook
until a light amber caramel forms.
3. Whilst caramel is cooking, warm the cream in
microwave.
4. Once caramel is cooked, gently add warmed

cream. Mixture will foam up.
5. Pour hot caramel over the chopped chocolate and

stir to combine.
G
PIN
POP ILY
DA 989
CE 1
SIN
op
Candied Pinenuts and Popcorn Crumble
1. Bring sugar and water to boil. Add pinenuts and

simmer gently for 30 minutes. Strain.
2. Blitz 25 g candied pinenuts, butter Just Popcorn
popcorn and sweetener in a blender.

Assembly
Spoon the luke warm chocolate ganache on to the set
caramel cream. Sprinkle some candied pinenuts and
cover with popcorn crumble.
www.JustPopcornKZN.co.za | +27 31 766 0000 | sales@justpopcornkzn.co.za or admin@justpopcornkzn.co.za. |

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ef
A CihBrown
u
Jacqoriginael
recip
Back to basics
one potato,
two potato
Potatoes rock our world in so many ways; versatile,
available and easy to use, what more could one ask for...
124
food
Serves: 6
Prep Time: 15 mins
There are few tricks of the trade when it
potatoes. Make sure you choose potatoes
comes to the perfect roast potato. The
that are about the same size this
hardest part, in fact, is making sure you
ensures they cook evenly and makes for
buy the right type of potato.
Easy Hard
Ingredients
8 (about 1.2 kg)
medium potatoes,
better presentation.
Potatoes fall into two important
1. Place the potatoes in a large
categories that impact the outcome
saucepan of cold water. Bring to the boil
of your dish: starchy and waxy (plus a
over high heat. Simmer for 5 minutes
category that lies somewhere in between
or until slightly tender. Drain. Place in a
those two).
single layer on a tray lined with paper
Starchy: Like the classic Russet, these

potatoes are (obviously) high in starch
and low in moisture. Theyre fluffy, making
towel.
2. Parboil, pat dry and allow 30 minutes

cooling time.
them great for boiling, baking and frying,
3. Preheat oven to 200C. Brush 2 large
2 Tbsp olive oil and 50g
but they dont hold their shape well, so
baking trays with a little oil. Combine the
melted butter or 5 Tbsp
they should be avoided in dishes like
peeled, halved
duck fat
You can add 4 garlic
cloves, 4 sprigs of
rosemary or thyme to
roasting pan.
butter and remaining oil in a small bowl.
casseroles, gratins and potato salads.
4. Use a fork to scrape the curved
Waxy: Like Red Bliss or New Potatoes,
side of the potato lengthways. Place,
these have a low starch content and are
in a single layer, cut-side down, on
often characterized by a creamy, firm
the prepared trays. Brush with butter
and moist flesh that holds it's shape well
mixture.
after cooking. Theyre typically great for
5. Roast in oven, brushing with the butter
roasting, boiling, casseroles and potato
mixture halfway, for 50 minutes or until
salads.
golden brown. Sprinkle them with flaked
All-Purpose: These potatoes have
sea salt to enhance their flavour. Roast
a medium starch content that fall
them at a high temperature or in the
somewhere in between the starchy
hottest part of the oven if they have to
and waxy potatoes. Theyre a true
share with other dishes.
multi-purpose potato, and therefore

can be used for just about any cooking
application. A classic example is the
Yukon Gold.
How to make the perfect roast
potatoes:
When roasting look for waxy yellow
on the shelf
new products on the market

1. An explosion of taste
Packed with pips and bits, The Berries is a delicious blend of

blackcurrants, strawberries, raspberries and pressed apple
juice. Available in top retail stores, hotels, restaurants
and coffee shops.
2. A touch of genius
The Kenwood Blend-X Pro is the most powerful and
intelligent blender Kenwood has created, meeting the needs
of those who are serious about the art of preparing food.
Available from Hirschs at around R2 000.
3. Fun, fruity and fresh

Steenberg Sparkling Sauvignon Blanc bursts with aromas
of passion fruit, litchi, guava, pineapple, mango and green
apples. Available at Pick n Pay, Ultra Liquors and Steenberg
Estate for R98.
4. Perfect for around the pool

Light and fruity, the KWV Classic Collection Moscato 2014 is
fabulous in a cocktail or as a refreshing long drink. Available
at Makro and other outlets for R44.95
5. Your favourite coffee, your way

With clarity, simplicity and clearly identified functions, the
DeLonghi Eletta is able to deliver a perfectly balanced,

creamy cappuccino at the ideal temperature, right to the
last drop. Available in white or black from Dion Wired and
Hirschs at around R12 000.
126
g
n
i
k
o
cojoy
iw th
Founded in 1934, today ELO is in over 30 countries worldwide.
Satisfying all family cooking needs, ELO have designed their ranges
to ensure that both the professional and beginner chefs can cook
together with Joy.
Available from all leading homeware stores, Kitchenique, Banks Dealers, Binuns, Adams, Hirsch
Stores, www.yuppiechef.com and www.ginjashop.com
Book review
death by burrito
By Nick Britt
success and this book captures it's

essence, a reflection of the desire for
food a little different from expensive yet
predictable, fine dining. A number of books
have already catered for that market, of
course, but the charm of this one is the
emphasis on taste, presentation, speed of
preparation, colour and above all tangy,
spicy all powerful flavour.
A recipe which epitomises the tone is
accurately entitled Almost Death Sauce
and includes four different types of

chillies, a whole garlic bulb, sherry vinegar
Shay Ola
Published by Mitchell Beazley
Price R260.00
and some good quality tequila amongst

other ingredients. I think you get the
message. This is not for afternoon tea
with grandma. You can be sure that your
friends will go away from your lunch party
Cottage Pie and Carrot Cake this is not.

The trend in London is for street style
food to be served in restaurants for
quick, tasty and relatively inexpensive
meals with an emphasis on flavour and
casual presentation. Shay Ola named his
restaurant Death by Burrito and compiled
a menu based on traditional food from
California and Mexico. It was an immediate
taste, presentation, speed
of preparation, colour and

above all tangy, spicy all
powerful flavour.
129

The recipes are ideal for casual get-togethers at home,
beach picnics or cocktails and snacks around a pool on hot
summer afternoons.
with a very clear memory of what you served. No
Of course, you wont get through all that without
boiled chicken or underdone braai chops for Mr. Ola.
some liquid refreshment and here Ola provides

recipes for Pineapple and Cacao Smash, Pink
Burritos are key to the style. They are essentially
Paloma (Tequila and grapefruit), and a drink called
Mexican wraps, large wheat tortillas rolled up to
Toreador made from tequila, apricot brandy and
enclose a filling of salad, meat, rice, beans, cheese,
lime, which he maintains is better than a Magarita
soured cream and salsa. Mr. Ola sees this basic
when you need a fresh sweet and sour serve.
collaboration of flavours as an opportunity to mix

slow-cooked meats, tangy pickles, spicy salsas and
Let me not mislead you. The book is not only about
a plethora of fresh fruit and vegetables, to create
inducing steamed up contact lenses and drinks that
dishes containing the vibrant essence of Mexican
defy an upright position. The beautiful illustrations
food. Yes, there are other Mexican cook books
throughout describe recipes that will demand
around, but Ola has assembled a classic collection
repeating. You wont forget them. You will want to
and presented them in a fresh and innovative
have more as soon as your taste buds have calmed
style which makes for great entertainment ideas
down. Your guests will demand the secret. Trendy,
and memorable, if somewhat heated, lunches and
beautifully produced and illustrated, this is a book
dinner parties. The recipes are ideal for casual get-
for fun in the summer and one which wont break
togethers at home, beach picnics or cocktails and
the bank.
snacks around a pool on hot summer afternoons.

Breakfast Burritos, Beef Short Rib and Sweet Potato
Burritos, Lobster Tacos and Confit Duck and Mango
Win a Death by Burrito cookbook by shay
Tacos are a few items to tempt you with. There are
ola. Valued at R260.
some pages on how to roll the perfect Burrito as
130
well as a chapter on side recipes like Deconstructed
To enter email "Death by Burrito" + your full name,
Guacamole and Beetroot, Orange and Pecan Salad.
postal address, contact and ID number to
A section on Sweets includes Ancho Chilli and
competitions@ginjamedia.com by 5 December 2014.
Chocolate Ice-cream, Coconut Panna Cotta and
One entry per person. T's & C's Apply www.ginjafood.com/
Tequila and Orange Truffles.
terms-conditions.
easy / SERVES:6
Prep Time: 5 mins
Ingredients
600 g small fresh squid bodies, cleaned
Juice of 2 limes
25 ml agave nectar or light honey
1 tsp dried chilli flakes
6 small Corn Tortillas
SQUID
TACOS
Sunflower oil, for frying

2 red chillies, thinly sliced
6 garlic cloves, minced
Salt
1 small cos lettuce, finely shredded
1 green mango or papaya, cut into small cubes
1. Cut the squid into strips about 2 x 5cm and score

each strip diagonally both ways.
2. In a small bowl, mix the lime juice, agave nectar

(or honey) and chilli flakes together and set aside.
3. Warm the tortillas in a dry frying pan for about 20

seconds on each side.
4. Heat a large frying pan until it is really hot and

add a little sunflower oil. When the oil is smoking, add
the red chillies and fry for about 30 seconds. Add
the garlic and cook for a further 10 seconds, then
transfer the chilli and garlic to a mixing bowl and set
aside.
5. Add the squid to the pan, season with salt and fry
for about 1 minute, or until the strips curl up you

may need to cook the squid in batches. Tip the squid
into the chilli and garlic mixture and toss to coat.
6. Load the warm tortillas with the lettuce, mango
or papaya and squid, and top with the lime sauce.
131
A lot can be said for the standard of

food and service across the globe.
The extremities between good and bad are
enough to give you whiplash and ensure a
hefty bill from your local Chiro! Thats why I
have decided to do a monthly insert, Over
the coals. My views and opinions are exactly
that, mine. They are based on my experience
at the relevant establishments that I travel
to over the month and are for all intent and
purpose without prejudice. My intentions
are clear; no mincing of words and what is
served is discussed.
You know what they say; if you cant stand
the heat, stay out of the kitchen!
The Grill by Sean Connolly

Food:
Service:
Ambience:
Amazeballs and Heaven on a plate

were some of the comments I came across
OVER THE COALS

by Chef Jacqui Brown
when looking up a must-try-restaurant in

Auckland.
Located on the ground level of the Sky City
Hotel in Auckland. The restaurant is small by
comparison, offers an intimate unpretentious
dining experience for locals and travellers alike.
The use of words and phrases in their menus
We would love to
hear your experiences:
reviews@ginjamedia.com
134
like fresh, honest fare and let the natural

flavours shine through appealed to my South
African core. I opted for an 8pm booking on a
Thursday evening whilst staying at the Sky City
for his exceptional service, perceptive wine
Grand Hotel. A good decision, as it turned out,
recommendations and very obliging attitude.
the place was lively- I got to experience it in full
His efforts on the night doubled my enjoyment.
swing. The noise levels, in what is essentially

a relatively small dining area, increased from
Good wine, good food, a pleasant venue and
minimal decibels to an almost thunderous
exceptional service truly do combine to ensure
murmur of conversation.
a customer derives more than adequate

satisfaction from a dining out experience. This
Unfamiliar with the wine selection I placed full
restaurant delivered these, indisputably, to me
faith in the our waiter who selected a bottle of
on this night.
2004 Hans Herzog seemed entirely fitting for

the occasion of my first meaty-chow-down at
+64 9 363 7067
this beef flagship. The wine was elegant and
The Sky City Grand Hotel
strong, it held enough boldness of character
Auckland
to follow through from palate pleasing

conversation to suiting and enhancing the
280g Wagyu, Grain fed, New South Wales,
Australia Scotch fillet.
Of course, the decision to choose the Wagyu
fillet was motivated by nothing other than my
meat-loving-South-African heritage, a driving
hunger, and an urge to sink my teeth into the
most local food line-up. With my juicy, tender
medium-rare cut, I knew the red wine jus and
the garlic and parsley butter had to work.
On the side for a small additional fee came
vibrant green beans with appreciable chunks
of goats cheese, adding a touch of texture,
another layer of sensation for the palate. All
the elements seemed so thoroughly present
on my plates, the beef tender, beautifully
cooked, lingering, comfortable and full of the
almost indescribably luxurious flavour. The
evening drew gently to a close two or more
hours later. As I now reflect on the experience
Im able to once again thank my waiter, Jarrod,
135
ginja CHEAT SHEET part 3

grains
and
pulses
grains
and
pulses
How its done:
( determining meat done ness )
How its done:
( determining meat done ness )
ForkingForking
Language
Language
JUST ARRIVED
Directory
ninety9cents 1515T
AUTHENTIC
FROM PORTUGAL
There are port-style wines all over the world, but since
2012, you can only label it as a port if its of Portuguese
origin. Weve crossed the borders to import these rich
ports for your convenience and enjoyment.
Choose from an uncomplicated ruby, with fruity vibrant
colours and flavours, to a mature tawny exhibiting
earthier notes.
Complement your desserts and cold evenings with a
touch of Portugal from our vast range, including our
10, 20, 30 and 40-year-old vintage ports.
Only available at
better and better
Not for Sale to Persons Under the Age of 18.
Recipe
index
B
Butter Honey Poached Rock Lobster pg 16
C
Caramel Cooked Cream and Popcorn Crumble pg 122
Caremelised Beetroot and Fig Tarte Tartin with Gorgonzola and Pesto Dressing pg 88
Champagne and Crayfish Risotto (Ocean Tale) pg 35
Champagne and Grapefruit Sorbet pg 37
Champagne Marshmallows pg 37
Creamy Muscle Soup, with Saffron and White Wine pg 95
Crme Brle pg 110
M
Marshmallow Cheese Cake (Kudu Kiss) pg 117
Mini Meringues pg 37
O
Orange Souffl pg 104
Oysters with Frozen-Champagne Grapes and Champagne-Grapefruit
Dressing. (Citrus to Sea) pg 32
P
Pan-Fried Dorado with Lemon Butter Pg 118
Portuguese Custard Tarts (Pastis de Nata) pg 72
Q
Quiche Loraine pg 118
R
Rabbit Casserole pg 81
Roast Rabbit pg 79
Roast Potatoes (Back to Basics) pg 124
S
Salty Caramelised Walnut Crumble pg 37
Seared Tuna, with Saffron Red Pepper Sauce and Chinese Noodles pg 92
Sous Vide Champagne Pork Belly pg 14
Squid Tacos pg 131
V
Vanilla Champagne Poached Pears pg 37
Directory
Berzacks
+27 11 334 7634
www.berzacks.co.za
Frys Food Group

+27 31 700 3022/3
www.frysfamily.co.za
Livin
086 116 4566
www.livin.co.za
Smokezi (PTY)LTD
+27 31 777 1681
www. smokezi.co.za
Beverly Hills, Umhlanga

+27 31 561 2211
www.tsogosunhotels.com
Gateway Health
+27 31 566 5517
www.gatewayhealth.co.za
Michelangelo Hotel
+27 11 282 7000
www.legacyhotels.co.za
The Kitchen Specialists

Association
0861 542 572
www.ksa.co.za
cape photography
+27 72 107 4044
www.capephotography.co.za
Ginja Shop Online

www.ginjashop.com
Millers Thumb
Restaurant
+27 21 424 3838
www.millersthumb.co.za
The Private Hotel School

+27 21 881 3792l
www.privatehotelschool.co.za
MOOIPLAAS
+27 21 903 6275
www.mooiplaas.co.za
The Space
+27 31 566 3166
www.thespace.co.za
NEDERBURG
+27 21 862 3104
www.nederburg.co.za
The International Hotel

School
+27 31 536 6500
www.hotelschool.co.za
Capsicum
086 111 CHEF (2433)
www.capsicumcooking.com
Carrol Boyes
+27 21 424 8263
www.carrolboyes.com
Checkers
0800 010709
www.checkers.co.za
Hearts That Hope

+27 82 716 6773
www.heartsthathope.com
Infacet
+27 82 878 4949/
+27 84 016 8872
www.infacet.co.za
Investec
www.investec.co.za
Nescaf
www.nestle.co.za
Just Popcorn KZN

+27 31 766 0000
www.justpopcornkzn.co.za
NOMU
www.nomushop.co.za
Kenwood
+27 11 474 0153
www.kenwoodworld.com/en-za
SA Chefs Academy
+27 21 447 3168
www.sachefsacademy.com
Diners Club
www.dinersclub.co.za
La Motte
+27 21 876 8000
www.la-motte.com
SASSI
www.wwfsassi.co.za
Durbanville Hills
+27 21 558 1300
www.durbanvillehills.co.za
Le Creuset
086 177 3321
www.creuset.co.za
Coniglio Rabbit Meat

+27 71 042 8930
www.coniglio.co.za
Destination Express
Carrier Brokers
+27 23 614 1249
Shave Paint &

Dcor
+27 31 702 6315
www.shavepaints.co.za
Tintswalo Atlantic
+27 11 300 8888
www.tintswalo.com
Von Geusau Chocolates
+27 28 254 9100
www.vgchocolate.co.za
FOOD-FRIENDLY
FIVE-PACK
Nederburg has combined it's Winemasters Reserve
750ml reds into a single pack that comes with a
complimentary pair of Le Creuset ramekins and
recipe, to coincide with the run of MasterChef South
Africa, season 3. Featuring the food-friendly Cabernet
Sauvignon, Shiraz, Pinotage, Merlot and Edelrood (a
Cabernet Sauvignon/Merlot blend) the Winemaster's
Reserve red collection "fit for a MasterChef".
Nederburg is the official wine sponsor of
MasterChef South Africa that began on August 21.
The show is aired weekly on M-Net at 19:30 until
December 18.
If youd like to purchase the pack online : http://www.
cybercellar.com/mixed_cases/nederburg-and-lecreuset-gift-pack. Also available at all Makro stores,
selected Pick n Pay, Checkers, Spar and Ultra stores.
www.nederburg.co.za | +27 (0)21-8623104
WIN 1 of 5 Nederburg MasterChef

hampers. Valued at R300
To enter answer the following question - Which
winery is the official wine sponsor of MasterChef SA
season three? Email your answer, full name, postal
address, contact and ID number to competitions@
ginjamedia.com by 5 December 2014. One entry
per person. T's & C's Apply www.facebook.com/
nederburg. COMPETITION NOT OPEN TO PERSONS
UNDER 18.
18150
A P P L Y.
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Fly any airline. Any seat. Any time. Anywhere. Link your card to new ClubMiles and
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DINERS CLUB IS A REGISTERED CREDIT PROVIDER (NCRCP983)

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sa's only chef

owned food magazine

Jamie Oliver Recycled

Every home should have a good set of cookware, serveware,

with Tracy Going 112

Chefs Note A word from Chef Jacqui 04

- Chef Jacqui Brown

Three generations of the Bottega family have

Bottega products imported by Profumi DItalia

Emile Joubert is a wine marketer

chief Editor & group exec chef

David Higgs is the internationally

Nick Britt is a voracious reader

Designer & illustrator

Tracy Going is a former Radio

SUBSCRIpTIONS & COMPETITIONS

David "Solly" Soloman has

David van Staden, Tsogo Suns

Photography by Marcel Sigg

Nothing sparkles as much as spring, excellent cooking and

Chef Jacqui Brown

sous vide champagne

For the Champagne Sous-Vide

5.Once chilled, remove rind from rack

and scrape off any excess fat if any. (This

1. Prepare brine: Mix together salt and

is important, the more fat you remove the

thyme and bay leaves. In a small saucepan

6.Once you have removed all of the fat,

or kettle, bring about 500 ml of champagne

dice the rind into 5mm cubes and allow to

1,5 L water, divided

to a boil. Pour the boiling water into the

dry out on a sheet tray overnight or until

stockpot, stirring to dissolve the salt and

1 medium carrot, cut into 2,5cm pieces

sugar. Add the water, carrot, leek and onion.

7.The rind will feel rock hard and inedible,

1 small leek, cut into 2,5cm pieces

Add the pork belly to the brine, ensuring

1 small onion, cut into 2,5cm pieces

that it is completely covered. Refrigerate

8.Once skin is completely dry, drop into a

deep fryer and allow to puff. It'll take about

1 pork belly, about 2.5 - 3 kg

2. Remove the pork from the brine and

Pork Belly Rind

brush off any seasoning and discard the

9.Remove what is now the popcorn from

brine. Place the brined pork belly in a

the fryer, season with spice mix.

bag and vacuum seal on medium. Cook

sous-vide at 65C for 24 hours. Let rest

1.Gently saut the onions in olive oil until

for 10 minutes, then submerge the bag in

soft and translucent.

Oil for deep-frying

an ice bath. Once cooled, refrigerate until

2.Add the apples and butter and cook

for 5 minutes. Add sage, pepper, sugar

Apple, Cider and Sage Pure

tsp freshly ground salt and black