CAKES TO CELEBRATE • THE FUTURE OF BEER • GORDON WRIGHT • NAMAQUALAND • GINJA JUNIOR CHEF

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FOOD NEWS10 WHAT ABOUT BEER? FINDING A LOCAL BEER THAT DOESNT LEAVE A BITTER TASTE IN YOUR MOUTH.14 GORDON WRIGHT: AS “DUMB LUCK” WOULD HAVE IT.

COVER FEATURE60 CELEBRATE WITH BAKING: LET THEM EAT CAKE.

FOOD INTERESTS & HEALTH22 KIWI HEALTH KICK: WITH INCREDIBLE HEALTH BENEFITS, WHATS NOT TO LOVE?26 THE HEALTHY ALTERNATIVE: CURBING OBESITY IN SOUTH AFRICA ONE DELICIOUS DISH AT A TIME

TRAVEL ABROAD34 LOVE FOR SICILIAN CUISINE: EAT, DRINK AND BE MERRY, NO MATTER THE OCCASSION.

TRAVEL LOCAL48 NAMAQUALAND: YOUR FAUNA, FLORA AND FOODIE FIX.

SWEET TOOTH58 RED CARNATION CHEFS TAKE THE CAKE: JOANITA VENTER IS THE CHERRY ON TOP!60 CELEBRATE WITH BAKING: LET THEM EAT CAKE.

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FOOD TALK76 CHEF PETER ANDERSON LAGOON BEACH HOTEL: FOOD IS NOT LIFE OR DEATH, IT IS MORE THAN THAT.80 BENNY MASEKWAMENG: SHARING HIS PASSION FOR COOKING IN AND OUT OF THE KITCHEN85 CHRISTO PRETORIUS: STEPS INTO HIS MENTOR’S SHOES.90 GARY: ON JUDGING, TV SHOWS AND LATEST TRENDS.94 BISTROT BIZERCA: TAKE SNACKING TO A GOURMET LEVEL

GINJA JUNIOR CHEF106 A SPOONFUL OF HONEY: GINJA JUNIOR CHEFS GET A TASTE OF THE SWEET LIFE.

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Mvelo Air

Firstly I have to thank all our Facebook and Twitter fans for their on-going support. Can you believe we have almost reached 7 000 people interacting with us daily on Facebook? You can always tell when the end of the year is near. Functions start piling in, the mid-year slump starts to lift and home stretch of 2013 starts closing in.

Just last week I was standing in a store, only to notice even the Christmas treats are starting to rear their heads! For that reason my team and I decided to “try” and be a little more ready for the silly season.

This month’s edition of GINJA is packed with cocktails and canape’s, amazing chef reads with the likes of Benny Masekwameng, Executive Chef at Tsogo Sun, Chef Joanitha Venter, Gordon Wright and my very favourite; French Chef Laurent Deslandes’s. Now isn’t that just a mouthful! We tickle your taste buds with a tantalizing trip to Sicily and an African rich adventure through Namaqualand.

We have also launched our bi-weekly newsletter which you can subscribe to simply by logging on to our website and signing up! This way you will always know what’s happening in the culinary world and you stand a chance to win the most amazing prizes.

So get reading, subscribe and start cooking! Chat to you soon!

PS: A sneaky preview to what’s in store in December. You can look forward to a 12 GIVEAWAYS for 12 days before Christmas, and we support the cancer association by donating a portion of the cover price. A great way to start the silly season.

Yours in food

Jacqui Brown

EDITOR JACQUI BROWNjacqui@ginjamedia.com031 563 0054071 612 0056

MARKETING MAGGI VAN RHYNmaggi@ginjamedia.com011 234 4816083 857 2731

ExECUTIVE CHEF & CONSULTANT SEAN RUSTchefsean@ginjamedia.com031 563 0054079 246 5189

SENIOR DESIGNER KYLE MASCIAdesign@ginjamedia.com

DESIGNER ROSE COLLINGWOODrose@ginjamedia.com

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EDITORS NOTESOCTOBER13 ISSUE Nº 06

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08 GINJA FOOD

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10 GINJA FOOD

BEER?WHAT ABOUT

WORDS: LEO DALY

FOOD NEWS

11GINJA FOOD

As with all things it's best to start with the basics and go from there. Beer is water, malted barley, hops and yeast. That's it.

A little while ago in Samaria, a clever so-and-so dis-covered the secret of barley: because the grain stores its energy as starch, it can be kept for years without spoiling. But being a clever so-and-so, he also knew

he couldn't make alcohol from starch as yeast requires sugar to produce booze. So he tricked his barley into thinking that spring was sprung by wetting the grain and raising the temperature. The barley, being thoroughly fooled, immediately converted its starch into sugar. And hey-presto! Fermentable malt all year round.

But malt can't go it alone. If we are to talk about beer, we must talk about hops. And if we are to talk about hops, we must talk about a style of beer that's become synonymous with them: the IPA, or Indian Pale Ale.

With IPAs, hops are given centre stage to flaunt their wonderful pine and citrus aromas and their deliciously bitter taste. However, until America grabbed hold of craft brewing and became obsessed with hops, the cone-like flowers were added mainly as a preserva-tive. So IPA's characteristics of hops and high alcohol were only there to carry it through unspoilt to England's thirsty troops in India.

The same is true of imperial stouts and their average alcohol levels of 9 – 13 percent. This characteristic strength was reached to move the beer from the breweries of London to the royals of Tsarist Russia.

So there we are: malt and hops. But the unsung heroes of beer are the tiny, tireless yeast cells. What yeast does, in very unscientific terms, is eat sugar, burp carbon dioxide, and pee ethyl alcohol.

Most alcoholic drinks do away with the carbonation part, but brew-ers relish it. They know that certain flavours need that lightness of texture to really come to life: for example, weissbiers (wheat beers). With their banana loaf and clove flavours, these beers need that creamy head and fine carbonation to deliver the goods.

But let's bring things back home.

It's something of a disparity that with over 7,000 wines from which to choose, the total literage of wine drunk in South Africa is wholly dwarfed by that of beer. We are proud of our wines, but the truth is that 57 percent of all alcohol drunk in this country is beer. We are a beer nation. What's odd is that for the most part South African beer has been characterised by a definite lack of character. Fizzy and tasteless has been the general criticism.

Fizzy and tasteless? We need to address the elephant in the room.

Lager. To beer geeks this word carries such a distasteful connota-tion that at the inaugural English CAMRA beer festival many partic-ipants donned t-shirts reading, "What's the matter Lagerboy, afraid you might taste something?" Yet, for all its criticism, lager remains the most popular style and it sells in staggering quantities.

So it's something of a curiosity that most cans of lager are not lager at all. The reason for this is that historically lagers were actually lagered. That is, they were left to mature for months before being put on the market. This lagering process creates darker, richer beers. Pilsners, on the other hand, have always been lighter in colour and cleaner in taste. Today, very few breweries give their lagers anything more than a day's worth of maturation. So all those staggering quantities of lager are actually staggering quantities of pilsner.

FOOD NEWS

12 GINJA FOOD

But this does little to change the fact that nothing goes better with a hot curry than an ice-cold la-ger. Heat demands lager. This may be the kernel of why the style is so popular in sunny South Africa, but there are many other styles that could fill the position and also give the Lagerboys something to be afraid of.

If pressed to pick one beer to suit the climate of South Africa and the temperaments of its people, I'd have to say: "Saison." This is a pale Belgian-styled beer that's brewed in winter to be drunk over the summer months.

It's disappointing that we don't brew heavier stouts and porters. After all, we do have cold winters. But it's understandable that not everyone wishes to drink a rich brew all year round. But why saison isn't our national beverage, I just don't know. Few other drinks capture that summery feeling quite like it. With its faint tropical fruit and meadow flowers, hints of earth and evening breezes, it manages to be both completely en-gaging and effortlessly enjoyable.

So then, why isn't saison available from every bottle store in the country? Well, I know of only two breweries in South Africa that actually make the stuff.

The good news is that within the last two years there has been an explosion of South African mi-crobreweries. Some are good but it must be said that none are yet up to an international standard. The bad news is that to cater for general tastes most offer decently made but somewhat unexcit-ing beers – again, those lagers and pilsners.

Only a few microbreweries have dared to offer niche styles like saisons, imperial stouts, barley wines etc. Only a few, yes, but they are there. Recently there's even been news of a Walker Bay brewery specializing in Belgian-styled beers like dubbels and tripels. Add to this the growing pres-ence of barrel-aged beers and beers made with local ingredients like rooibos and buchu, then the prospects start to look good.

It will take time for people to accept that there are beers that exist outside the boundary of lager. But this will happen and when it does microbrew-ers will find themselves with more freedom for experimentation. Then we'll get to see all that great beer can be: elegant, complex, powerful and delicious. There’s nothing to be afraid of, Lagerboys. G

Opposite page: Freshly picked hop

corns. Hops is one of the main ingredients

used to produce beer. On this page: The

Camra beer festival.

FOOD NEWS

13GINJA FOOD

O F G O R D O N ’ S R E S T A U R A N T , G R A A F - R E I N E T

W O R D S + P H O T O : T O N Y M I L L S

When I asked Gordon how he became involved in the hospitality business, he replied

“dumb luck”.

After a number of fits and starts both at university and finally the corporate world, he found himself wondering why he should spend so much time away from home, commuting back and forth at weekends, if he was lucky. During his time in the corporate world, he spent more and more time cooking for his clients, rather than going out to the interminable restaurants, which had nothing to offer in the form of enjoyable conversation and companionship. During the course of these cook-in’s many of the clients became firm friends, which planted the seed of him getting involved in the hospitality industry.

It was on the 1st of April 2008, when Gordon and his wife, Rose, finally bought into their Karoozine dream, the Andries Stockenström Guest House. It was not that April Fool’s Day had anything to do with their buying the guest house, but his earlier comment of “Dumb Luck” seemed to be prophetic, as no sooner had they signed on the dotted line, along came the worst recession since the collapse of Wall Street in the thirty’s. “We were committed;” said Gordon, “to make the best of an unfortunate recession”.

I asked him why Gordon’s restaurant was such a success, his comment was to keep it small and simple, and support local within a forty-kilometre radius. Small, meaning a maximum of twenty diners. This allows for interaction between the diners, most leaving after a dinner as fledging friends, Most of his supplies are sourced locally with the exceptions of liquid refreshments, wines and beer, as there are no distilleries in the area. His wines are of the small production and garagiste varieties. He also maintains two vegetable gardens for his kitchen. Because venison is a large part of his cuisine, he personally hunts his supply of venison from the surrounding farms. These are mostly Kudu, Springbuck and Mountain Reed Buck, which is a unique dish on the menu. Using the trusted “manvan” an aging thirty something Land Rover, the

wright gordon

FOOD NEWS

14 GINJA FOOD

two are inseparable and joined at the hip. On my short trip to Gordon’s home, the grand old lady made the groaning and squeaking noises befitting her age. A surprise item on the menu is Spring Hare, considered as vermin by most farmers. Gordon has taken this dish to new heights and made it the dish of choice.

By his own admission, Gordon cooks by the seat of his pants, and as he has had no formal training, with the exception of a mercifully short stint at a national hotel group, when he felt that formal training would be an added plus, got sick of peeling a never ending avalanche of potatoes daily for weeks on end. Reason prevailed and thankfully, he kicked that idea into touch. The restaurant has no fixed menu, instead the front of house staff recite the menu to prospective diners which cover a wide spectrum of clientele, ranging from ambassadors to the local farmer enjoying an evening out with his family, explaining the salient points to those who wish to know. The staff is drawn from the local community, the majority from disadvantaged backgrounds and with no formal training in the industry. They are put into the kitchen at ground level, and under the guidance of Gordon and his major domo, nicknamed “the General’, but otherwise known as Maureen Jacobus, when within earshot. Gordon remarks that should a member of the kitchen staff survive five years, it is time for them to move on and start their own establishment, as the training is based on being self-sustaining. I asked Gordon to explain what the Slow Cooking Movement was all about? He explained that it all started in Rome when McDonald’s wanted to put in a fast food outlet in the middle of the major food district of Rome, which incensed a large group of gastronomic citizens, who believed that food should be enjoyed at a leisurely pace with good company and excellent wine. The movement spread the word, and there are now chapters all over the world and more importantly, right here in Graaff-Reinet in 2010, where he became the founder member and head of the Karoo Slow Food convivium.

Now to the book, “Veld to Fork,” I asked Gordon what prompted him to write a book? “I have always wanted to write a

book, with hundreds of recipes floating around in my head, but found that when I wanted to write them down, I was always changing them. I ended up with even more recipes than I started out with.” At this point Rose, his wife, takes over by saying, “Usually when I start something, some project or other, you can be sure Gordon will pick up on it and take over. With the procrastination on the recipe issue, I decided to leave obvious clues that I had written to Random House, the publishers, that I had this book draft for a Karoo cookbook, and in no time, with the bait taken, there he was putting the book together. . I love it when a plan comes together. Reverse psychology at its best.” Gordon continues, “We were exceptionally lucky with our timing, we wrote to Linda de Villiers regarding our book, Linda was in a meeting at the time discussing the fact that there had not been anything from the Karoo in quite a while and that something should be done about it. No sooner than she got back to her desk, she saw our manuscript and rushed back into the meeting with the proposal. The rest is history, as they say”.

Once the reviews, bookings for talk shows and arrangements for book signings started to come through, some other interesting facts started to filter through. The Andries Stockenström had just been voted, the top guesthouse in Graaff-Reinet, and is in the top five in the country. Whilst all the book production was going on a, photographic team was housed at the guesthouse to do the photography “in sittu”, where a fair amount of head banging went on, to lay down the ground rules. Possibly a little known fact is that Gordon, is a more than able photographer in his own right, having been involved in motoring journalism. He concedes that food photography is an art form in itself and whilst pictures Gordon had taken of Cows and various veggies were of sufficient standard to be included in the book, the really artistic material was done by the production team. And what a good job they did too, judging by the beautiful photographs throughout the book. One

of the things that Gordon insisted on was to have the first launch in Graaff-Reinet, where it all started. What a launch it was, seeing all the local suppliers, foodies, right down to the humble employee. What a proud moment for the Wright family. Well-deserved too, for all the blood, sweat and tears that has gone into what was a family creation.

As we neared the end of the interview, I asked if there were any anecdotes, he would like to share with us. He came back saying that Helen, the front of house receptionist, had an “Oom Andries” visitation on a couple of occasions. One occurrence, her bedroom door in the guest house opened by itself late one evening, and a presence in the passage outside the dining room, has been felt, not only by Helen, but by guests finishing off a pleasant evening with Gordon, all mentioning that there was somebody there. Do they have their very own benign but voyeuristic and curious ghost? The other anecdote was of the Harley Davidson Club, Baden Chapter, who travel extensively all over the world. They arrived

at Gordon’s Restaurant one evening for a meal and at the end of the proceedings, as protocol demanded; there was a singsong to end off the festivities. The kitchen staff had been monitoring what was going on and decided that the German vocal attributes were not quite up to Karoo standards, so decided to come out of the kitchen singing their hearts out. Well, this blew the Harley crowd away, so much

so, that everyone involved got flags and Harley Davidson memorabilia, and the guesthouse was immediately declared the South African headquarters of the Baden Chapter. G

Andries Stockenström Guesthouse & Gordon’s Restaurant Tel.049 892 4575 | Cell.083 599 9302mail: info@asghouse.co.za

“Keep it

small and simple.”

FOOD NEWS

15GINJA FOOD

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Ad d i t i o n a l l y, l o c a l l y, i t w a s r a n k e d a m o n g s t t h e t o p t e n s p i r i t s b r a n d s i n t h e S u n d ay T i m e s To p B r a n d s s u r v e y

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t h e e d g e i n a n i n t e n s e l y c o mp e t i t i v e g l o b a l m a r k e t w a s t h e u n i q u e f l av o u r, d e r i v e d f r o m t h e t a n g y m a r u l a f r u i t s

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l e n d i t a v e r y s p e c i a l a l l u r e .”

O n e o f t h e m o s t e f f e c t i v e w ay s o f b u i l d i n g c u s t o m i s t h r o u g h s a mp l i n g , s h e c o n f i r m e d . “ T h e b r a n d h a s a n e x t r e m e l y

h i g h t r i a l - t o - c o nv e r s i o n r a t i o . O n c e p e o p l e a r e i n t r o d u c e d t o i t , t h e y a l s o

f i n d i t t o b e e x t r e m e l y v e r s a t i l e . Pe o p l e e n j o y i t a s a n a f f o r d a b l e i n d u l g e n c e t o

w i n d d o w n o r a t p a r t i e s o r c l u b s . It a l s o i s a g r e a t w ay t o e n d a m e a l , s e r v e d w i t h

o r e v e n a s d e s s e r t .”

T h e i n c r e a s i n g a f f l u e n c e o f A f r i c a h a d f u e l l e d g o o d g r o w t h a c r o s s t h e

c o nt i n e nt , s h e s a i d . It w a s t h e c a t e g o r y l e a d e r i n b o t h A n g o l a a n d Ke ny a a n d c o nt i nu e d t o a t t r a c t l o y a l i s t s i n m a ny

o t h e r c o u nt r i e s , n o t a b l y Ni g e r i a , Mo z a m b i q u e , Z i m b a b w e a n d Z a m b i a .

A m a r u l a h a s a l s o b e c o m e a h i g h l y

d e s i r a b l e d r i n k a c r o s s L a t i n A m e r i c a , p a r t i c u l a r l y A r g e nt i n a a n d C h i l e , w h i l e

m a i nt a i n i n g i t s p o s i t i o n a s t h ei n d i s p u t a b l e m a r k e t l e a d e r i n B r a z i l . I n

AMA RU L AA T O P 1 0 0 G L O B A L B R A N D

A s i a i t c o nt i nu e s t o m a k e g r e a t g a i n s , a s i n Au s t r a l i a .

T h o mp s o n b e l i e v e s t h a t A m a r u l a’s r e p u t a t i o n i s c o n s i d e r a b l y e n h a n c e d b y i t s a c t i v e s u p p o r t f o r s o c i a l a n d

e nv i r o n m e nt a l s u s t a i n a b i l i t y. T h e n o t -f o r- p r o f i t A m a r u l a Tr u s t f u n d s r e s e a r c h i n t o e l e p h a nt b e h av i o u r a s t h e b a s i s f o r

e l e p h a nt c o n s e r v at i o n p r o g r a m m e s i n p u b l i c a n d p r i v a t e g a m e r e s e r v e s . T h e

A m a r u l a E l e p h a nt R e s e a r c h P r o g r a m m e , r u n b y P r o f e s s o r R o b S l o t o w o f t h e

Un i v e r s i t y o f Kw a Z u l u - Nat a l , i s w o r l d -r e n o w n e d f o r i t s w o r k .

T h e t r u s t a l s o f u n d s f i e l d g u i d e t r a i n i n g

f o r y o u n g p e o p l e k e e n t o w o r k i n c o n s e r v at i o n . It f u n d s j o b c r e a t i o n

p r o g r a m m e s , e s t a b l i s h e s a n d m a i nt a i n s b o r e h o l e s t o e n s u r e c o m mu n i t i e s c l o s e

t o P h a l a b o r w a i n L i mp o p o h av e a c c e s s t o p o t a b l e w at e r, a n d r u n s a n e a r l y - l e a r n i n g

c e nt r e c l o s e t o t h e t o w n f o r y o u n g c h i l d r e n , m a ny o f w h o s e m o t h e r s a r e

h a r v e s t e r s o f t h e m a r u l a s f o r A m a r u l a .

“ W h e n p e o p l e d i s c o v e r h o w t h e i r s u p p o r t f o r A m a r u l a s u s t a i n s

c o m mu n i t i e s a n d p r o m o t e s c o n s e r v at i o n , i t m a k e s t h e b r a n d a n e v e n e a s i e r

c h o i c e ,” s ay s T h o mp s o n .

22 GINJA FOOD

What’s brown on the outside, fuzzy, can tenderise meat and

repair damaged DNA in humans? The incredible KIWI FRUIT.

This amazing little fruit dates back to China over 700 years

ago, where it was considered a delicacy and was consumed

for health and well-being purposes. The kiwi is still China’s

national fruit which is not surprising, since it’s jam-packed

with goodness.

In a world obsessed with healthy lifestyles and radical diets,

surprisingly few people know that, gram for gram, kiwis

contain the highest content of vitamins and minerals of all

fruits. Kiwis have high doses of Vitamins C and E and Beta-

Carotene – making it a great antioxidant. They also contain

Potassium and Magnesium promoting a healthy heart. Kiwis

have high levels of Folate (folic acid), which is very important

for pregnant woman, as it helps prevent natural birth defects

and improves cognitive function in children. It can also aid

in cardio-vascular health. Kiwis are a natural source of fibre

and can be eaten to relieve bloating and digestive issues.

Eating “Actinidia deliciosa”, the common kiwi fruit, on a

daily basis, or even a few times a week, can have wonderful

health benefits that range from lowering the risk of blood

clots, improving respiratory-related problems (e.g. asthma

and wheezing), to protecting against Age-Related Macular

Degeneration (ARMD) which is a common cause of vision

loss in older people.

In fact, eating two kiwis a day, can even repair DNA

(deoxyribonucleic acid) and reduce damage to cells

caused by oxidative stress stemming from free radicals.

Just when you think it can’t get better, kiwis produce an

enzyme, Actinidin, which is a natural tenderizer. Simply

peel the kiwi and mash it on to a piece of meat and in 10-

15 minutes, you will have a tender steak and a whole new

appreciation for this amazing little fruit.G

health kickKiwi

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23GINJA FOOD

Kiwi FRUIT CheesecakeServes: 10 -12

Prep time: 20min

2 tubs of 250 g cream cheese, softened

2 cups ricotta cheese, drained (see Tip)

(500 ml)

1 cup sour cream (250 ml)

1½ cups granulated sugar (375 ml)

5 eggs

3 medium kiwis, peeled & pureed

½ cup all-purpose flour (125 ml)

2 Tablespoons fresh lime juice (25 ml)

1 Tablespoon vanilla (15 ml)

Decorate:

3 medium kiwis, peeled & sliced thinly

½ cup apricot preserve (125 ml)

1. Preheat oven to 180ºC.

2. Prepare pan: 23 cm cheesecake or

spring form pan with 7.5 cm sides, lined

with parchment paper.

3. For the filling: In a large mixing bowl,

beat cream cheese, ricotta, sour cream,

and sugar on medium-high speed for 3

minutes. Add eggs, one at a time, beating

after each addition.

4. Stir in kiwi puree, flour, lime juice, and

vanilla. Pour into prepared cheesecake

pan.

5. Bake in preheated oven for 55 to 65

minutes or until the top is light brown and

the centre has a slight jiggle to it.

6. Cool on a rack for 2 hours. Cover with

plastic wrap and refrigerate for at least 6

hours before decorating.

Decoration:

Place sliced kiwis on top of cheesecake. In

a small saucepan, bring apricot preserves

to medium heat. Press through a sieve.

Brush on top of kiwis. This will keep the fruit

looking fresh.

TIP: 1. To drain ricotta, place a fine mesh

strainer over a bowl, place the cheese in

the strainer and let stand for at least 1 hour

or overnight in the refrigerator. 2. Try to

use fresh lime juice. Bottled lime juice can

have a metallic taste.

Kiwi FRUIT FRIDGE custardServes : 6

Prep time: 20 min

1 cup mashed ripe kiwi (about 5 small)

1 whole kiwi

2 eggs, separated

1 pinch salt

2 Tablespoons corn-starch

5 Tablespoons sugar

1 teaspoon vanilla

1 cup whole milk, very hot

½ cup whipping cream, whipped

1. Strain mashed kiwifruit to remove excess

juices.

2. In double boiler, whisk egg yolks with

wire whisk until creamy and yellow.

3. Add salt, corn-starch, half the sugar,

vanilla, and hot milk. Beat well.

4. Cook over boiling water until custard

thickens, about 8 minutes.

5. Leave to cool.

6. Beat egg whites until stiff and then

gradually add the rest of the sugar.

7. Fold in the cooled custard, mashed kiwi,

and whipped cream.

8. Pour into wine goblets and chill. Top

each with a slice of kiwi.

Grilled Tuna with Strawberry &Kiwi FRUIT SalsaServes: 2

Prep Time: 20min

2 x 200g Tuna steak

¼ cup apple cider vinegar

4 tablespoons light soy sauce

1 teaspoon garlic, minced

1 ½ teaspoons sugar

3 kiwi fruits, peeled & diced

½ cup strawberries, diced

¼ cup cilantro, chopped

1. To prepare the salsa, mix the vinegar,

soy sauce, garlic, sugar, kiwis, cilantro, and

strawberries. Set aside.

2. Grill the tuna steaks to your liking.

3. Top each steak with a few tablespoons

of the salsa, and enjoy.

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24 GINJA FOOD

FOOD INTERESTS

25GINJA FOOD

HealthyTHE

ALTERNATIVE26 GINJA FOOD

South Africa’s growing fast food habits may be quicker, easier and more convenient but ultimately we are creating a health disaster.

South Africa has a huge burden of disease, fuelled by a range of risk factors, with illness and disease as well as death figures showing up as high. Results by the first South African National Health and Nutrition Examination Survey (SANHANES) recently showed that nearly 80% of South African women surveyed had a waist circumference of more than 80cm, which is regarded as the cut-off point for obesity. Our pallet for quick and tasty meals is only fuelling the problem.

Dietitian Nathalie Mat explains that South Africa suffers from what is called a double burden of disease. “A portion of our population is struggling to secure enough food to eat and another is consuming too much food and is becoming overweight.”

The SANHANES, released in August, shows that over 45% of South Africans are food secure. Out of our food secure population, which refers to households that have constant access to food, Nathalie says that a growing issue is the time pressure that influences our eating habits. “Modern life is incredibly busy. Many more women work now than before and dinner has to be prepared in a very short space of time,” she explains.

Nathalie says that people aren’t necessarily lazy when it comes to eating, but rather that food preparation has become less of a priority. “There are many adverts to help busy people cut down on cooking time and fast food companies are part of the advertising. Fast foods may have become a really convenient and easy option for some.”

The problem with this, she says, is that fast foods tend to be low in vegetable content and the cooking methods used tend to make them high in fat. Nathalie explains that a fast food diet is unlikely to provide you with the vitamin and minerals that you need to keep your body functioning optimally. “It’s also likely to be high in fat and low in fibre. When last were you offered the option of a whole-wheat bun for your burger?”

With SANHANES showing that South Africans are developing lifestyle diseases from a young age, with diabetes, high blood pressure and cholesterol starting to peak from as early as 25, Nathalie says the problem is that when we eat more energy that is used in a day, we gain weight. “Fast foods tend to be very high in energy as they tend to be high in fat. Fat is a very concentrated source of energy and so we don’t need to eat a large volume of fatty food to gain weight. Being overweight is one of the greatest factors that increase the risk of developing diseases of lifestyle like diabetes, high blood pressure, high cholesterol and cancer.”

Planning is the most crucial step to improving the quality of one’s diet, Nathalie says. While this doesn’t mean writing down a full meal plan and dedicating hours to chopping vegetables, she explains that one tip is to have enough food to cook a healthy dinner and then take left-overs for lunch the next day. “It’s about making sure that you have healthy foods in the house and that they are replenished when you run out. Small changes in your current daily habits can greatly improve your diet quality.”

If you want to avoid becoming a South African statistic, skip the drive-through this evening and opt for fresh food made in your very own kitchen. G

FOOD INTERESTS

27GINJA FOOD

Burgers KAROO LAMB BURGERS WITH INDIAN SPICES & YOGURT-MINT SAUCEServes: 4 Prep Time: 20 – 30 min

1 pound boneless lamb shoulder, trimmed and cut into 1-inch pieces2 Tbs olive oil, divided ¾ cup finely chopped onion¼ cup finely chopped shallots2 Tbs minced garlic, divided¾ tsp ground cumin¾ tsp ground coriander¼ tsp ground cardamom¼ tsp ground mustard ¼ tsp ground turmeric1⁄8 tsp ground red pepperDash of grated whole nutmeg2 Tbs finely chopped fresh mint, divided3⁄4 tsp kosher salt, divided2 red bell peppers½ cup 2% low-fat Greek-style plain yogurt1 Tbs fresh lemon juice¼ tsp freshly ground black pepper, divided Cooking spray4 hamburger buns, toasted2 cups torn radicchio

1. To prepare grinder, place feed shaft, blade, and pie plate in freezer for 30

minutes or until well chilled. Assemble grinder just before grinding.2. Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine lamb and 1 tablespoon oil in large bowl; toss to combine. Pass lamb through meat grinder completely. Immediately pass meat through grinder a second time. Cover and chill.3. Heat the remaining 1 tablespoon oil in a medium non-stick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 ½ tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.4. Combine lamb mixture, onion mixture, 1 tablespoon mint, and ¼ teaspoon salt. Divide mixture into 4 equal portions, gently shaping each into a 3cm thick patty. Press a nickel-sized indentation in the centre of each patty. Cover and chill until ready to grill.5. Preheat broiler.6. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 9 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each pepper portion in half.7. Preheat grill to medium-high heat.8. Combine remaining 1 ½ tsp garlic, remaining 1 tablespoon mint, yogurt, juice, ¼ teaspoon salt, and 1⁄8 teaspoon black pepper in a medium bowl. Set aside.9. Sprinkle patties evenly with remaining ¼ teaspoon salt and remaining 1⁄8 teaspoon black pepper. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with

FOOD INTERESTS

28 GINJA FOOD

2 tablespoons yogurt mixture, ½ cup radicchio, 2 bell pepper strips, and top half of bun.

Nutritional Information :Amount per servingCalories: 398Fat: 15.7gSaturated fat: 4.1gMonounsaturated fat: 7.8gPolyunsaturated fat: 2.3gProtein: 31.5gCarbohydrate: 32.9gFibber: 3.3gCholesterol: 74mgIron: 4.5mgSodium: 656mg

Calcium: 153mg

CarbonaraPASTA CARBONARA FLORENTINEServes: 4 Prep time: 30 min

6 centre-cut bacon slices, chopped1 cup finely chopped onion2 tablespoons dry white wine 1 package bagged prewashed baby spinach230g uncooked gluten-free spaghetti½ cup grated fresh Parmesan cheese½ tsp salt½ tsp freshly ground black pepper 1 large egg1 large egg white3 Tbs chopped fresh parsley1. Heat a large non-stick skillet over medium heat. Add bacon to pan; cook 5 minutes or until crisp, stirring frequently. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.2. Add onion to drippings in pan; cook 3 minutes or until tender, stirring frequently. Add wine; cook 1 minute or until liquid is reduced by half. Add spinach; cook 1 minute or until spinach wilts, stirring constantly. Remove from heat; keep warm.3. Cook pasta according to package directions, omitting salt and fat. Drain

well, reserving 1 tablespoon pasta water. Immediately add pasta and reserved pasta water to spinach mixture in pan. Add reserved bacon; stir well to combine. Place pan over low heat.4. Combine cheese and next 4 ingredients, stirring with a whisk. Add to pasta mixture, tossing well to coat. Cook 1 minute. Remove from heat. Sprinkle with parsley. Serve immediately.

Nutritional Information :Amount per servingCalories: 373Fat: 9.8gSaturated fat: 4.3gMonounsaturated fat: 2.5gPolyunsaturated fat: 0.5gProtein: 16.1gCarbohydrate: 55.1gFibber: 2.8gCholesterol: 72mgIron: 5.6mgSodium: 773mgCalcium: 257mg

CrispsPEAR AND GINGER CRISPServes :8 Prep time : 45 min – 1 hour

¼ cup packed brown sugar¼ cup water1 ½ tsp grated lemon rind2 Tbs fresh lemon juice½ tsp ground ginger1.1 kg pears, peeled, cored, and sliced Cooking spray¾ cup all-purpose flour ½ cup packed brown sugar1 ½ tsp ground ginger¼ tsp salt3 Tbs chilled butter, cut into small pieces 1 ½ slices white bread¼ cup slivered almonds, ground¼ cup finely chopped pecans

Preheat oven to 180°.Heat a large non-stick skillet over medium heat. Add first 6 ingredients; cook 5 minutes, stirring occasionally.Place pear mixture in a 2-quart

FOOD INTERESTS

29GINJA FOOD

casserole lightly coated with cooking spray.Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, ½ cup brown sugar, 1 ½ teaspoons ginger, and salt; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.Place bread in a food processor; pulse 10 times or until crumbs measure ¾ cup. Stir breadcrumbs and nuts into flour mixture.Sprinkle flour mixture evenly over pear mixture. Bake at 180° for 40 minutes or until filling is bubbly and topping is golden.

Nutritional Information:Amount per servingCalories: 305Calories from fat: 28%Fat: 9.6gSaturated fat: 3.1gMonounsaturated fat: 4gPolyunsaturated fat: 1.6gProtein: 3.4gCarbohydrate: 55.1gFibber: 4.7gCholesterol: 12mgIron: 1.8mgSodium: 155mgCalcium: 53mg

SaladARUGULA SALAD WITH CHICKEN AND APRICOTS :Serves:4 Prep time: 30min

2 (200g) skinless, boneless chicken breast halves 1 Tbs chopped fresh parsley2 tsp chopped fresh tarragon½ tsp salt, divided¼ tsp freshly ground black pepper Cooking spray3 Tbs olive oil 4 tsp white wine vinegarDash of freshly ground black pepper 4 cups baby arugula 4 cups mixed salad greens

3 apricots, pitted and thinly sliced1⁄3 cup thinly vertically sliced red onionMethod :1. Prepare grill to medium-high heat.2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1cm thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, ¼ teaspoon salt, and ¼ teaspoon pepper.3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.4. Combine oil, vinegar, remaining ¼ teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.5. Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.

Nutritional Information :Amount per servingCalories: 243Fat: 12.9gSaturated fat: 2.1gMonounsaturated fat: 8.3gPolyunsaturated fat: 1.7gProtein: 22.2gCarbohydrate: 10.1gFibber: 2.9gCholesterol: 54mgIron: 2.1mgSodium: 364mgCalcium: 86mg

Pizza WITH CARAMELIZED FENNEL, ONION, AND OLIVESServes: 6 Prep time: 60 min

Dough:1 ¼ tsp dry yeast2⁄3 cup warm water 2 cups all-purpose flour, divided

½ tsp saltCooking spray2 tsp yellow cornmealTopping:1 Tbs olive oil 4 cups thinly sliced fennel bulb (about 4 small bulbs)2 cups thinly sliced onion½ tsp salt¼ tsp dried oregano¼ tsp dried thyme¼ tsp black pepper Remaining ingredients:1 cup bottled tomato-basil pasta sauce (such as Classic)1 cup shredded part-skim mozzarella cheese¼ cup coarsely chopped pitted kalamata olives

1. To prepare dough, dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 ¾ cups flour and salt, and beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, dough has risen enough.) Punch dough down; knead 5 times, and let rest for 15 minutes. Roll dough into a 28cm circle on a floured surface. Place dough on a (30 cm) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.3. To prepare the topping, heat the oil in a large non-stick skillet coated with cooking spray over medium-high heat. Add the fennel and the next 5 ingredients (fennel through black

FOOD INTERESTS

30 GINJA FOOD

FOOD INTERESTS

31GINJA FOOD

pepper), and cook for 20 minutes or until golden, stirring frequently.4. Preheat oven to 230ºC.Spread sauce over crust, leaving a ½ cm border; sprinkle with fennel mixture, cheese, and olives. Bake at 230°C for 18 minutes or until browned

Nutritional Information :Amount per servingCalories: 296Calories from fat: 23%Fat: 7.5gSaturated fat: 2.6gMonounsaturated fat: 3.7gPolyunsaturated fat: 0.6gProtein: 11.9gCarbohydrate: 45.4gFibber: 4.5gCholesterol: 10mgIron: 3.1mgSodium: 653mgCalcium: 220mg

S ’moresGLUTEN-FREE S’MORE BARS:Serves: 24 Prep time: 3h 35min

5 gluten-free digestive biscuits, broken ¾ cup gluten-free flour ½ cup packed brown sugar¼ cup chilled unsalted butter, cut into 1cm pieces1 large egg6 Tbs heavy whipping cream2 bars semisweet chocolate, chopped2 cups miniature marshmallows

1. Preheat oven to 180°.2. Line an 8-inch square metal baking pan with aluminium foil, allowing foil to extend over edge of pan.3. Place digestive biscuits in a food processor; process until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and sugar to crumbs; pulse until combined. Add butter; pulse 15 times or until blended. Add egg; process until moist. Press crumb mixture into bottom of prepared pan.

4. Bake at 180° for 15 minutes. Cool completely in pan on a wire rack.5. Cook cream in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add chocolate, stirring until smooth. Fold in marshmallows. Spread chocolate mixture over cooled crust. Cover and chill 2 hours and 30 minutes or until firm. Holding edges of foil, lift mixture from pan, and carefully peel off foil. Place on a cutting board. Cut into bars.

Nutritional InformationAmount per servingCalories: 138Calories from fat: 0.0%Fat: 6.7gSaturated fat: 3.9gMonounsaturated fat: 1gPolyunsaturated fat: 0.2gProtein: 1.5gCarbohydrate: 19.1gFibber: 0.9gCholesterol: 19mgIron: 0.2mgSodium: 24mgCalcium: 10mg

FOOD INTERESTS

32 GINJA FOOD

TRAVEL ABROAD

35GINJA FOOD

Although a lot of other countries also influenced the cui-

sine , it was the Arabs who left the greatest imprint on the cuisine

of Sicily - the largest Italian island. Their foods have impregnated

Sicily’s cuisine with an unmistakable Arab touch. During their 250-

year rule of the island - they arrived in the early 9th century - the

Arabs left their stamp on all aspects of life. Walking the narrow

and winding streets, better to do so during the day, of the historic

Kalsa, from Arabic al-khalisah: the pure, one cannot but envision

the hustle and bustle of Arab society in this once Arab quarter.

By the 10th century the Arabs had made Sicily the ‘Bride

of the Mediterranean’. In the fields of architecture, education, in-

dustry, commerce and especially agriculture, Sicily became the

showplace of Europe. Palermo, which they made their capital,

grew into a city of great luxury and a centre of Islamic civilization.

When the Normans conquered the island towards

the end of the 11th century, they were dazzled by the sophis-

tication of the civilization they found. The Normans adopted

many customs and institutions from their predecessors, partic-

ularly in the field of architecture, civil service, literature, dress

and food, creating a unique blend of Christian-Islamic culture.

Palermo’s Cappella Palatina, the royal chapel of the Norman

kings, built by Roger II, for example, reflects the fusion of the two

in its decoration of medallions bearing Kufic inscriptions and

its Arab arches. The Palermo Cathedral with its Gothic portico

bearing unique Arabic inscriptions and the Fatimid style Castel-

lo di Zisa (from Arabic – al-caziz: the noble) and La Cuba Pal-

ace host Arab gardens that attest to the history of Arab rule.

In the Muslim era, agriculture flourished, as it never had

before the Arab conquest or after their demise. Countless new

plants were introduced and less than a century after the conquest

Sicily became known as the ‘Garden Island of Southern Europe’.

The Arabs brought with them citrus fruits and cul-

tivated them on a wide scale. Lemon (Italian limone from

the Arabic laymun) and orange (arancia from the Ara-

bic al-naranjah) orchards were to be found in all parts of

the island. Today, they are so wide¬spread that the aro-

ma of their flowers, which still carry an Arabic name, zàga-

ra, originally Arabic zahr, hovers over every path and road.

From the repertoire of plants found in their former

homelands, the Arabs also introduced into the island, among

others, a great number of the fruits, spices and vegetables,

many of which still carry their Arab names. ¬Buckwheat (Italian

saraceno), from the Arabic sharqiyin (of the east) and saffron

(zafferano – Arabic za’faran); are two of these food plants.

As we stAred AT THE APPE-TIZING DELICATE SWEETS THAT FILLED THE WINDOW OF A PALERMO PASTRY SHOP, MY DAUGHTER TURNED TO ME SAYING: “MOTHER, DOESN’T THIS REMIND YOU OF THE DESSERT STALLS IN A MOROCCAN OR TUNISIAN MARKETPLACE?” I HAD NO QUARREL WITH HER OBSERVATION FOR ALMOST ALL THE PASTRIES AND MANY OF THE OTHER DISHES OF SICILY HAVE AN ARAB ORIGIN. THE ARABS/MUSLIMS HAVE LEFT THE LEGACY OF THEIR CUISINE, ESPECIALLY MOUTH-WATERING SWEETS, IN ALL THE MEDITERRANEAN COUNTRIES THEY ONCE CALLED HOME.

Above: Arabian peppers and fruit.Right: Italy, Palermo, Vucciria, Piazza San Domenico fruit market

TRAVEL ABROAD

36 GINJA FOOD

TRAVEL ABROAD

37GINJA FOOD

In the field of Sicilian culinary arts, the Muslims had

a profound effect. They infused the island’s cuisine with an

unmistakable Arab touch. The rich foods of the Middle

East, candied fruits and stuffed vegetables, new meth-

ods of preserving food, the drying of fruits and vege-

tables and the art of distillation were some of the con-

tributions made by the Arabs to the Sicilian kitchen

and, to some extent , the cuisine of the whole of Italy.

Today, the island’s dishes are more ad-

venturous than the ones to be found in the remain-

der of Italy. They are spicier and sweeter than those

of the mainland - even pasta is made piquant.

Dessert-making is, perhaps, the most important

contribution made by these eastern conquerors to Sicilian

cuisine. When the Arabs introduced sugar to the island they

made possible a whole series of desserts such as cassata,

cannoli, cubbaita and torrone. They also brought sweets

made from almonds, and the art of making ice cream and

sherbet into Sicily. From the island these spread to the re-

mainder of Italy, then to all of Europe. Today, such Sicil-

ian foods as Cύscusa (Semolina and Fish Soup), Pesto Tra-

panese (Spaghetti with Almonds), and Pasta con le Sarde

(Macaroni with Sardines) are reminders of the Arab past.

From the inherited kitchen developed in these

medieval centuries, Sicily today is filled with outdoor mar-

kets especially in Palermo, which are saturated with out-

door eating places. To onlookers, their striking similarity to

the old souks of Cairo or Damascus is obvious.

Roaming through the Palermo markets of Capo

and Ballaro we sampled their many foods. From among

these were: Arancina, a type of deep-fried stuffed rice

ball, one of the most popular street foods in Sicily; Sfin-

cione a type of pizza topped with tomato sauce, and

onions and Pani ca Meusa, spleen boiled in, a oil and

served with cheese and other tidbits - all street food

much loved by hungry travellers and Sicilians alike.

Yet even though street food entices locals and tour-

ists Palermo offers in its 802 restaurants world class dishes, a

good number with Arab roots. My favourite places to go are

two traditional Sicilian restaurants, Il Mirto e la Rosa, always full

of locals and with a friendly and pleasant atmosphere; and

Gagini Restaurant, considered to be the first ‘social restaurant’

in Palermo, a place where you can eat and discuss the world.

Specializing in all types of seafood and traditional Sicilian des-

serts, a visitor cannot go wrong dining in this culinary jewel of

Palermo. G

“I LOVE ITALIAN FOOD BUT THAT’S TOO GENERIC A TERM FOR WHAT’S AVAILABLE NOW:

YOU HAVE TO NARROW IT DOWN TO TUSCAN, SICILIAN,

AND SO ON”

Opposite page, clockwise from top: Sicilian man cutting tuna fish at Palermo market; Cardi in Ballaro; cooked red peppers; local Sea Bass, Sicily’s favorite prefered fish.

TRAVEL ABROAD

38 GINJA FOOD

TRAVEL ABROAD

LOVE FORsICILIANCUIsINe

Feasting is still an incredibly important part of Sicilian life. None of life’s milestones, birth, baptism, first communion,

marriage, is considered properly marked without a substantial feast, accompanied by plenty of Italian wine,

although much of this is also a matter of keeping up appearances. In the North they explain this as “Il culto

della famiglia e del mangiare”.

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40 GINJA FOOD

SICILIAN ROASTED ARTICHOKES WITH LEMON

41GINJA FOOD

GRILLED SARDINES WITH SALMORIGLIO SAUCE

TRAVEL ABROAD

42 GINJA FOOD

SICILIAN ROASTED ARTICHOKES WITH LEMON

• Artichokes • Olive oil • Fresh lemons • Salt

PREPARING THE ARTICHOKES: 1. Trim all the

little leaves off around the bottom of the

artichokes. 2. Trip off the pointy end using a

serrated knife. 3. Trim off the thick ends of the

stem. 4. Cut off the pointy ends of the leaves.

(for presentation purposes) 5. Cut in half and

remove the prickly/fuzzy choke in the center.

Use a spoon or little knife. As you finish each

half, put into a bowl filled with cold water

and the juice of one lemon.

1. Prepare the artichokes as shown above.

If soaking the artichokes in water, drain and

pat dry. Preheat oven to 190ºC. 2. Select

pan – be sure the pan allows each artichoke

half to lay flat. Drizzle bottom of pan with

a few tablespoons of olive oil. 3. Slice one

lemon – you should have at least one slice

for each artichoke half. Place the lemon

slices in the pan. Take each artichoke half

and rub with olive oil and place cut-side

down on a lemon slice. Don’t worry if you

have extra lemon slices in the pan. 4. Seal

the pan tightly with foil and place in oven.

Roast the artichokes until the centers are

tender about 45 minutes to an hour. 5. Remove from oven. Turn artichokes cut side

up and sprinkle with salt. Squeeze the juice

of another lemon on top prior to serving.

GRILLED SARDINES WITH SALMORIGLIO SAUCE

• 1⁄2 cup extra-virgin olive oil• Juice of 2 lemons• 1⁄4 cup of hot water• 1 large clove of garlic, finely minced

• 1 teaspoon oregano, dried• 2 tablespoons fresh parsley, finely chopped• Salt and ground black pepper to taste• 12 fresh sardines, cleaned• Extra lemons, sliced thinly

1. In a small bowl, combine all the

ingredients up to the salt and freshly ground

pepper. Whisk until all the ingredients are

incorporated. Add the salt and pepper to

taste. 2. Prepare a medium hot grill. Spray

or wipe the grill with oil. Season the sardines

with a little olive oil and a sprinkle of salt.

When grill is hot, grill until fish are cooked

through and nicely charred, only about 2-3

minutes per side. 3. Remove from grill and

place on a platter. Drizzle the sauce over the

sardines. Serve the extra on the side along

with extra lemons. Serve warm.

FUSILLI WITH EGGPLANT, TOMATOES, CAPERS, PINE NUTS AND RAISINS • 2 medium sized eggplants • 1⁄4 cup extra virgin olive oil • 1 small onion, diced • 3 cloves garlic, minced • 1⁄2 cup pine nuts • 1⁄3 cup capers (rinsed if using salted; drained if using vinegar-packed) • 1⁄2 cup raisins or currants • 1 can diced San Marzano tomatoes in their juice • Salt and Freshly ground pepper • 450g fusilli pasta (or similar shape) • 1⁄2 cup freshly grated Parmigiano Reggiano cheese • 1⁄2 cup basil leaves, diced

1. Slice eggplants into 1⁄2 inch slices, crosswise.

Place in colandar and salt. Allow to rest for

30 minutes to allow bitter juices to extract

from eggplant. Flip to other side, salt and

allow to rest for another 30 minutes. Rinse

eggplant slices. Dry with paper towels. Dice

to 1⁄4 to 1⁄2 inch pieces. 2. Over medium high

heat in a heavy saucepan, heat the olive

oil and then sauté the diced onion until

soft (about 5 minutes). Add the garlic and

sauté for another minute. Stir in the diced

eggplant and sauté until the eggplant

is tender (about 10 minutes). 3. Stir in the

pine nuts, capers and raisins. Sauté for a

few minutes. Add the diced tomatoes. 4.

Simmer for 15 minutes until the eggplant

is soft and tomatoes have broken down.

Season to taste with salt and pepper. 5. In

the meantime, bring a pot of salted water

to boil. Add the fusilli and cook according

to package directions until al dente (about

12 minutes). Drain pasta and add to pasta

sauce. 6. Cook for about a minute to allow

the sauce to coat the pasta. 7. Place

in serving dish. Stir in the freshly grated

Parmigiano cheese. 8. Sprinkle with basil.

PASTA CON LE SARDE (PASTA WITH SARDINES)

• 1⁄3 cup sultanas, soaked in 1⁄2 cup dry white wine• 1⁄2 teaspoon saffron stamens• 1⁄4 cup extra virgin olive oil• 1 clove garlic, peeled and bruised• 1⁄4 cup fresh breadcrumbs• 1⁄2 cup pine nuts• 1 head baby fennel• 1 onion, finely diced• 1 cup fennel fronds• 1 fresh chilli, chopped• 12 sardines, filleted• 1 lemon zest• 375g bucatini or spaghetti

1. Soak the sultanas in white wine (you can

use water instead) and set aside. 2. Soak the

saffron in a little bit of water and set aside.

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THE NATIONAL

DISH OF SICILY

PASTA CON LE SARDE

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44 GINJA FOOD

3. Heat the garlic with a splash of olive oil in

a large frypan. 4. When it starts to become

fragrant, add the breadcrumbs and cook

on medium heat, stirring frequently until they

become golden. Place them in a bowl and

discard the garlic. 5. In the same pan, place

the rest of the olive oil, half the fennel fronds

and the onion and cook until softened,

about 8 to 10 minutes on low heat. 6. Whilst

you are doing this, heat a large pot of salted

water in which you will cook the pasta. 7. Add the grossly chopped head of fennel to

the water. When it is boiling, add the pasta

and cook for the required time according

to the instructions on the packet. 8. When

you have about 5 minutes to go before the

pasta is ready, add the sultanas with wine,

saffron, chilli, pine nuts and the sardine fillets

and then turn the heat up to medium-high.

9. Stir the sauce with a wooden spoon fairly

regularly and after about 3 minutes, remove

from the heat.

INVOLTINI DI MANZO (SICILIAN BEEF ROLLS)

• 1 cup of breadcrumbs • 1⁄3 cup of fresh young Pecorino cheese • 1⁄3 cup of grated Parmigiano reggiano • 2 tablespoons pine nuts (pignoli) • 2 tablespoons raisins • 2 cloves of garlic, diced • 3 tablespoons fresh parsley, chopped • Salt and freshly ground pepper • 2 tablespoons extra-virgin olive oil • 8 slices of very thin beef (you can usually find meat labelled braciole meat in the market) • 4 very thin slices of mortadella or prosciutto • Olive oil to fry TO FINISH:

•Homemade tomato sauce (if finishing in sauce)• 2 Eggs, Freshly ground breadcrumbs and lemons (if finishing with lemon)

1. Place the breadcrumbs in a medium sized

bowl. Add the Pecorino, parmigiano, pine

nuts, raisins, garlic and parsley. Toss together

and season to taste with salt and freshly

ground pepper. 2. Drizzle the mixture while

tossing with 2 tablespoons of extra virgin olive

oil and toss. The olive oil will help to hold the

filling together but should not leave the filling

soaked – use your discretion. 3. Lay out one

slice of beef. (If not very thin, pound with a

meat mallet or rolling pin until very thin.) Trim

one slice of mortadella to fit beef, leaving

about 1⁄2 inch around all sides. 4. Spoon

about 2 tablespoons of the filling on top of

the mortadella. Be careful not to overdo it

with the filling. 5. Fold in the sides of the beef

slice. Tuck in the end nearest you and roll up

the slice. Secure with a toothpick. 6. Repeat

for remaining slices.

TO FINISH IN TOMATO SAUCE: 1. Heat 2

tablespoons of olive oil in a large skillet over

medium heat. Once hot but not smoking,

brown the rolls on each side – roughly 3-5

minutes per side. Remove from pan once

browned. 2. Once all rolls are browned,

place back in the skillet. 3. Cover with

homemade tomato sauce and simmer for

30-45 minutes until the rolls are cooked. 4. Remove the toothpicks and serve hot – pass

the extra parmigiano and enjoy!

TO FINISH WITH LEMON: 1. Lightly beat 2

eggs in a medium sized bowl. 2. Place 1

cup of breadcrumbs in another bowl. 3. Dip the beef rolls first in the egg, then in the

breadcrumb, making sure all surfaces are

breaded. 4. Heat 2 tablespoons of olive oil

in a large skillet over medium heat. Once

hot but not smoking, brown the rolls on each

side – roughly 3-5 minutes per side. Remove

from pan once browned. 5. Once all rolls are

browned, place back in skillet and cook over

medium low heat until cooked through –

about 20 minutes. 6. Remove toothpicks and

serve hot, with fresh lemon wedges. Enjoy!

BAKED HALIBUTWITH SPINACH AND LEEKS

• 1 tablespoon plus 1 teaspoon unsalted butter, divided• 280g baby spinach• 2 medium leeks (white and light-green parts only), cut into halves lengthwise, rinsed and thinly sliced (about 1 cup)• 2 large garlic cloves, minced• 1⁄4 cup dry white wine• 1⁄4 cup heavy cream• 1⁄2 teaspoon coarse salt, divided• 1⁄4 teaspoon freshly ground black pepper• 1 pinch nutmeg• 2 tablespoons freshly grated Parmesan cheese• 4 (170g) skinless halibut (or cod) fillets• 2 teaspoons olive oil

1. Preheat oven to 205ºC 2. Heat a large

skillet over medium-high heat and add

1 teaspoon butter. Add spinach in two

batches, and cook, tossing, until just wilted,

about 2 minutes per batch. Transfer to a

colander, let cool, then squeeze to release

excess liquid. 3. Pour off any liquid in skillet.

Reduce heat to medium. Add remaining

1 tablespoon butter and leeks. Cook until

softened but not browned, about 5 minutes.

Add garlic and cook, stirring, 1 minute more.

Add wine, increase heat to medium high,

and cook until wine is almost evaporated,

about 2 minutes. Add cream and simmer

until just slightly thickened, about 2 minutes.

Add 1⁄4 teaspoon salt, pepper and nutmeg.

Stir in Parmesan, and gently fold in spinach.

TRAVEL ABROAD

45GINJA FOOD

Keep warm. 4. Arrange halibut on a

parchment-lined baking sheet, brush with

oil, and sprinkle with remaining 1⁄4 teaspoon

salt. Bake 10 minutes, or until just cooked

through. Divide spinach mixture among

serving plates and top with halibut.

BLOOD ORANGE OLIVE OIL CAKE

• Butter for greasing the cake pan• 6 blood oranges with healthy skins, rinsed and dried well with paper towels• 2 cups sugar• 1 cup European-style yogurt• 6 eggs• 21⁄2 cups flour• 3 teaspoons baking powder• 1⁄2 teaspoon baking soda• 1⁄2 teaspoon fine salt• 1 1⁄3 cups extra virgin olive oil

SPECIAL EQUIPMENT:• 9″ x 13″ rectangular cake pan• Citrus zester or rasp zester• Two large stainless steel bowls, 1 small stainless steel bowl• Orange juicer• 1L measuring cup• Large wire whisk• Spatula• Wire cooling rack

1. Preheat oven to 180ºC. Grease the cake

pan by placing 1 tablespoon of butter in a

paper towel and rub all over the the inside

of the cake plan including the corners.

2. Put the sugar in a large stainless steel

bowl. Grate the zest from 4 (of the 6)

oranges into the sugar. Reserve the

oranges. Using your hands, rub the zest

into the sugar until well distributed and

combined with the sugar. 3. In one of

the large stainless bowls, combine the

flour, baking powder, baking soda and

salt. Whisk the ingredients together. 4. Supreme four of the oranges into a small

bowl. This is the technique of removing

the segments from the oranges, cutting

them out of the membranes. Remove any

seeds from the oranges and break them

up into small pieces with your fingers. 5. At

this point you’ll have 2 blood oranges left.

Into a 1 quart measuring cup, juice the

oranges. You should have about 1⁄2 cup of

juice. Don’t worry if it’s less. Add enough

of the yogurt to make 1 1⁄3 cups total of

the liquid. 6. Pour the blood orange juice

and yogurt mixture into the sugar mixture

and whisk well to combine. 7. Add the

eggs and whisk well again. Gently whisk

the dry ingredients into the wet ones. Now

using a spatula, fold in the olive oil – a little

at a time. Add the blood orange pieces

and gently fold into the batter. 8. Pour

the mixture into the prepared cake pan –

scraping out the remaining batter with the

spatula. Smooth the top. 9. Bake the cake

in the oven for about 55 minutes. The cake

should be golden brown. 10. Let the cake

cool until you can handle the pan. Flip the

cake out onto a cutting board and then

onto a wire cooling rake. 11. Serve with the

honey whipped cream and crema Inglese.

HONEY WHIPPED CREAM – INGREDIENTS AND DIRECTION:Dissolve some honey into whipping cream.

Don’t use too much, perhaps 1 tablespoon

per 1 cup of whipping cream. Whip the

cream as you would normally. The whisk

attachment in a Kitchen Aid stand mixer

easily does the trick. It takes 5 minutes or

less to whip.

CREMA INGLESE – INGREDIENTS AND DIRECTION:Crema Inglese is the pastry cream used in

the Italian dessert Zuppa Inglese.

• 1 cups whole milk (don’t use low-fat milk)

• Zest from one lemon

• 1 egg

• 2 egg yolks

• 1⁄3 cup sugar

• 1⁄3 cup unbleached flour

• 1 teaspoon vanilla extract.

SPECIAL EQUIPMENT:• Large wire whisk

1. Add the milk and lemon zest of a pot

and place on medium-high heat. Bring to

just short of a boil and then remove from

heat. Keep a close eye on this. Milk boils

over quickly when it comes to a boil. 2. In

a medium bowl, whisk the egg, egg yolks

and sugar until creamy. Slowly add the

flour and whisk into the mixture. Add the

vanilla and whisk. 3. Very slowly add the

egg-sugar mixture to the hot milk whisking

as you do. Be sure to do this slowly and

whisk well or you’ll end up with scrambled

eggs. 4. Put the pot back on the stove

over medium-high heat and whisk until the

mixture thickens. About 5 minutes. 5 . Let

the crema cool somewhat, cover with foil

and refrigerate for 2 hours before serving.

TRAVEL ABROAD

46 GINJA FOOD

BAKED HALIBUTWITH SPINACH AND LEEKS

TRAVEL ABROAD

47GINJA FOOD

TA K E A T R I P T H R O U G H

N A M A Q U A L A N D

TRAVEL LOCAL

48 GINJA FOOD

WORDS: TAMMY SUTHERNS

VENTURE THROUGH NAMAQUALAND IN THE NORTHERN CAPE AND MAKE YOUR WAY UP TO THE FISH RIVER CANYON IN

NAMIBIA FOR A NEW KIND OF OUTDOOR EXPERIENCE.

TRAVEL LOCAL

49GINJA FOOD

A copper and diamond mining area that

extends all the way from the small town

of Pofadder in the east to the Atlantic

ocean, up to the Orange River and south

past Garies, Namaqualand is famous for

its wild flower explosion that takes place

each year in spring. A vast region, there is

much to do and see here.

“Namaqualand is more than stone and sand. It is rich with colourful history, culture and wonderful people,” says Veronica van

Dyk from Namaqualand Information.

“In spring Namaqualand is blessed with a kaleidoscope of flowers that never cease to amaze the locals as well as visitors to the region. We have a beautiful coastline with shipwrecks and sand dunes for 4X4 trips. The Namaqua National Park is part of this region and Goegap Nature Reserve, near Springbok as well as the Richtersveld, famous for its succulents.”

The area, rich in copper deposits, was

discovered by the governor of the Cape

of Good Hope Simon van der Stel in 1685.

It is said that this is why Spektakelberg

is named as such, because when van

der Stel saw the area, he declared it a

spectacle.

Centuries later, the area is still considered

a spectacle with beautiful parks, stunning

views and great places to experience

real, South African food.

STAYINGIf you’re going to be spending a few

days in the area, there are many

accommodation offerings available.

Die Houthoop, centrally located between

Springbok, Hondeklip Bay, Port Nolloth

and Soebatsfontein as well as Kleinzee is

a 15km drive from the ocean and has a

wide variety of offerings. For those on a

budget, grass camping is available with

power points, braais and warm showers.

There are also basic accommodation huts

as well as on-suite three-star rooms.

The area offers bed and breakfasts, self-

catering accommodation, guest houses,

campsites, farm accommodation and

caravan parks. Have a look on www.

namaqualand-info.co.za to view a range

of different types of staying options.

EATING“Namaqualand offers traditional food like afval, potjie and traditional braais with ‘roosterkoek’,” explains van Dyk, “We also provide seafood with snoek and crayfish being some of the delicatessens that we serve, fresh from the sea. A Houthoop experience with seafood is a must when visiting the area.”

Die Houthoop, with its open-air restaurant,

is a rustic farm setting which features a

quaint chapel for christenings or weddings

as well as informal walking trails. Meals

include braais, potjies as well as seafood

and game dishes.

There is also a wide variety of restaurants

in the vast region of Namaqualand,

including seafood restaurants, steakhouses

and pizzerias. Try Tauren Steak Ranch in

Springbok, Die Blou Nartjie in Calvinia or El

Dago Restaurant in Springbok.

For the wary traveller, there are plenty of

places to stop on the journey and enjoy

the scenery while tasting some traditional

foods.

ACTIVITIESApart from the beautiful array of flowers,

which can be seen just after winter, there

is a lot to do and see in the Namaqualand

region.

For guided tours and adventures, there

are many options including Bushwhacked

Outdoor Adventures, the Diamond

Route and Hodge Travel. Bushwhacked

offers Orange River rafting, the Diamond

Route looks at different accommodation

offerings, conservation initiatives and

heritage while Hodge Travel offers

standard tours, custom tours, private tours

and self drive guided tours in the region.

There are shipwrecks to be discovered

as well as 4X4 tracks, including through

dunes. Informal hiking is available as

well as swimming in accommodation

swimming pools or the Atlantic Ocean.

ROUGHLY 400KM OR AROUND A FIVE TO SIX HOUR DRIVE FROM ONE ANOTHER, TRAVELLING

BETWEEN NAMAQUALAND AND FISH RIVER CANYON IS A MUST IF YOU’RE HEADING NORTH.

A SCENIC TRIP WITH A RANGE OF ACTIVITIES AND CULINARY EXPERIENCES ALONG THE WAY,

THIS IS A RICH AFRICAN ADVENTURE.

TRAVEL LOCAL

50 GINJA FOOD

“NAMAQUALAND IS MORE THAN STONE AND SAND. IT IS RICH WITH COLOURFUL HISTORY& CULTURE”

TRAVEL LOCAL

51GINJA FOOD

One this page: Fish River Canyon early morning view. Opposite page, clockwise from top left: Fine dining bush experince at Fish River Lodge; Canyon boulders in the river; Quiver tree at sunset; Luxury room at the Fish River Lodge.

TRAVEL LOCAL

52 GINJA FOOD

FISH RIVER CANYON IS THE

SECOND LARGEST CANYON

IN THE WORLD AND IS WELL

WORTH THE DRIVE.

TRAVEL LOCAL

53GINJA FOOD

Alexander Bay and the Orange River mouth

and estuary are two spots that should

definitely feature on the itinerary as well as

the 56 metre Augrabies Waterfall. Van Dyk

says it’s a safe environment to explore.

Follow the Namaqualand Flower Route

by travelling north from Cape Town,

passing towns like Garies, Springbok,

Kamieskroon and Port Nolloth to truly

experience the famous Namaqualand

flower show. On route are a parks and

reserves to visit including Richtersveld

National Park, Goegap Nature Reserve and

Skilpad Wild Flower Reserve. Richtersveld

is a World Heritage site, considered a

‘mountain desert’ near the Orange River.

It is an important conservation area and

incorporates the local community via an

arrangement with SANParks so that there is

co-management. Beautiful because of its

canyons, mountain ranges and colourful

landscapes, this is a place for every South

African to stop and experience. Geogap

features hundreds of indigenous flower

species, 45 mammal species including

springbok, gemsbok and the Hartman’s

mountain zebra as well as a variety of bird

specials, reptile and amphibian. At the 1 000

hectare Skilpad Wild Flower Reserve, see

some of the most beautiful Namaqualand

flowers between August and October.

Namaqua National Park is another must;

a diverse park with wildflowers during the

season, as well as over 3 500 plant species.

The changing climates yield different

environments at different times of the year,

but it is beautiful throughout with some

of the must-sees including quiver trees,

klipspringer, the unspoilt coastline and quartz

patches. The park is about 495km from Cape

Town, situated off the N7 route to Namibia.

Van Dyk says, “Namaquland is definitely

worth the while to visit, not only for its flowers,

but also the wonderful people. The scenery

and the nature make this region a definite

gem, like the diamonds mined in the towns

of De Beers, Kleinzee and Koingnaas.”

FISH RIVER CANYONAfter a glorious adventure through

Namaqualand, the 180km long Fish River

Canyon is an iconic spot to visit. In the

middle of nowhere, Fish River Canyon is the

second largest canyon in the world and is

well worth the drive.

STAYINGThe remote area has a few accommodation

offerings close to the canyon including Ai-

Ais resort and Fish River Lodge. Ai-Ais offers

chalets, river view double rooms, mountain

view double rooms and camping. Fish River

Lodge is an eco-friendly lodge that has

been built on the edge of the canyon, set

on the western side in Canyon Nature Park.

There are also a number of B&Bs, self-

catering cottages, campsites and guest

houses in the area of the Fish River Canyon,

some between 10km and 20km away.

www.madbookings.com feature a variety of

options.

EATINGDue to its remote nature, you’ll probably

have to rely on accommodation or places

on the way to the canyon for a culinary

experience. Kakamas, which is still in South

Africa, has some good restaurants so ensure

you get your foodie fix before heading

on this adventure. Be sure to try the ala

carte menu at Vergelegen, which offers

everything from biltong soup to springbuck

Carpaccio to oxtail, on your way.

ACTIVITIESSome of the accommodation options at Fish

River Canyon offer spa treatments, as well

as bird watching and some sports like tennis,

but the real activity to immerse yourself in

if you’re visiting this area is hiking. The Fish

River Hiking trail follows 85km of the Fish River

Canyon, where hikers camp with the starting

point near Hobas and the end point at

Ai-Ais Hot Springs Spa. Fish River Lodge also

offers unique hiking experiences, such as its

five-night hike, as well as 4x4 access into the

canyon.

These areas go hand-in-hand as an amazing

travel experience through South Africa

and into the south of Namibia. Great for a

romantic getaway or for the whole family,

this route combines food and fun with

breathtaking views. G

TRAVEL LOCAL

54 GINJA FOOD

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R E D C A R N A T I O N C H E F S T A K E T H E C A K E

The Unilever Food Solutions Chef of the Year Competition is one of the country’s foremost food competitions and the recognition prestigious for and of the winning award recipients. This year, the Confectionary Show-case title was won by The Oyster Box’s executive sous pastry chef, Joanita Venter, who walked away with

prize money of R7 000 and a floating trophy. Runner up in the event was Nathan Jacobs, sous pastry chef at The Twelve Apostles Hotel & Spa in Cape Town, also a member of the Red Carnation Collection of boutique

hotels.Joanita created a four-tiered chocolate orange checker cake layered with orange and lemon curd and chocolate orange ganache, covered in chocolate fudge icing, coated in shine chocolate ganache and

macaroons. The award-winning creation incorporated Unilever Food Solutions professional ingredients includ-ing Marvello, Meadowland Classique and Continental Cake Mix.

Entries were judged on preparation, presentation, taste and the innovative use of the ingredients, by some of South Africa’s top chefs. Unilever Food Solutions has been hosting the annual Chef of the Year since the early

1970s, a competition that is all about pushing the boundaries of creativity, imagination and skill.

“Choosing these winners couldn’t have been an easy task for the judges as the final competition was made up of some of the most talented individuals in the SA culinary industry,” said Craig Elliott, Executive Head Chef

of Unilever Food Solutions South Africa.

Joanita Venter, has been a chef for 17 years; she did her in-service training with the Three Cities Group and has worked at The Oyster Box since it opened four years ago. Her previous professional experience included

Alpine Heath in the Drakensberg, Sandton Sun, Shamwari Game Reserve and the Southern Sun Elangeni.

Nathan Jacobs, began his professional career in 2005, with a Certificate in Professional Cookery. He has worked at the Twelve Apostles Hotel & Spa for the past two years, following an extensive stint in the USA and

more recently at the Hilton Hotel City Centre in Cape Town. He graduated from the South African Chefs Academy in Cape Town with a Diploma in Pastry in 2012, with distinction as as the Top Achiever in his year. G

SWEET TOOTH

59GINJA FOOD

C E L E B R A T EW I T H B A K I N G

THE FESTIVE SEASON IS APPROACHING SOON AND THERE IS NO BETTER WAY

TO CELEBRATE THAN WITH CAKE

SWEET TOOTH

60 GINJA FOOD

61GINJA FOOD

CHOCOLATE-DIPPY

DOuGHNuTS

CHOCOLATE-DIPPY DOuGHNuTS

• 150G (1 CUP) PLAIN FLOUR • 70G (1⁄3 CUP) CASTER SUGAR • 1 TSP BAKING POWDER • 60ML (1⁄4 CUP) MILK• 50G BUTTER, MELTED • 1 EGG, LIGHTLY WHISKED • 100G DARK CHOCOLATE, FINELY CHOPPED

• 125ML (1⁄2 CUP) THICKENED CREAM • 50G CRUSHED PISTACHIOS (OPTIONAL)

1. Combine flour, sugar and baking powder in a bowl. Make a well. Stir in milk, butter and egg until smooth.

Spoon into a sealable plastic bag. Cut 1 corner to make a hole. Pipe among 12 doughnut pans.

Bake for 18-20 minutes or until a skewer inserted into doughnuts comes out clean.

2. Stir chocolate and cream in a saucepan over medium heat for 5 minutes or until smooth. Set aside for 20 minutes to thicken slightly.

3. Dip light-side of doughnuts into the chocolate mixture. Place, glaze-side up, on a tray to set.

4. Sprinkle with pistachios while the chocolate is warm.

FIG AND ORANGE HONEY CAKES

• 3⁄4 CUP SUGAR • 2 TEASPOONS FINELY CHOPPED ORANGE ZEST (SAVE THE JUICE) • 12 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE • 3 EGGS

• 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA ExTRACT• 1 1⁄2 CUPS ALL-PURPOSE FLOUR • 1⁄3 CUP HAZELNUT FLOUR • 3⁄4 TEASPOON SALT

• 3⁄4 TEASPOON BAKING POWDER • 9 FIGS, WASHED AND STEMMED • 4 TABLESPOONS HONEY• 2 TABLESPOONS FRESHLY-SQUEEZED ORANGE JUICE (FROM THE ZESTED ORANGE)

1. Preheat the oven to 205ºC. Spray mini-popover pan with non-stick baking spray. Set aside.

2. Combine the sugar and orange zest, pressing down with a spoon to release the oil from the zest.

Cream the butter and sugar/orange zest mixture until creamy, about 5 minutes.

Add the eggs one at a time and beat until smooth. Add the vanilla extract and stir to combine.

3. Whisk together the flour, hazelnut meal, salt and baking powder in a small bowl. Add the dry ingredient mixture all

at once to the egg mixture and beat to combine.

4. Cut 3 figs into quarters and cut the remaining 6 figs into 4 slices.

5. Fill the molds equally about 2⁄3 full and submerge a fig quarter into the batter. Arrange two slices on top of the batter.

Bake for about 16 to 18 minutes or until the cake is just firm.

Allow to cool for about 10 minutes then invert the popover pan to remove the cakes.

6. While the cakes are cooling, stir together the honey and orange juice until well combined.

Brush the orange honey generously over each cake.

7. Cakes can be served warm or at room temperature, perhaps with a dollop of mascarpone cream and chopped walnuts.

SWEET TOOTH

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SWEET TOOTH

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FIG AND ORANGE

HONEY CAKES

BLOOD ORANGE HAzELNuT MuFFINS

FOR THE BLOOD ORANGE GLAZE: 11⁄2 CUPS POWDERED SUGAR • 1⁄4 CUP FRESHLY SQUEEZED BLOOD ORANGE JUICE• 2 TEASPOONS BLOOD ORANGE ZEST• PINCH OF SALT

FOR THE MUFFIN BATTER: 1 1⁄2 CUPS ALL-PURPOSE FLOUR • 1⁄3 CUP HAZELNUT FLOUR• 2⁄3 CUP SUGAR • 1 TABLESPOON BAKING POWDER • 1⁄2 TEASPOON SALT

• 1⁄2 CUP (8 TABLESPOONS OR 1 STICK) UNSALTED BUTTER, MELTED• 1 CUP SOUR CREAM • 1 EGG • 1⁄4 CUP FRESHLY SQUEEZED BLOOD ORANGE JUICE • 1 TABLESPOON BLOOD ORANGE ZEST

1. Preheat the oven to 205ºC . Line a muffin tin with paper liners. Set aside.

2. Make the glaze by combining the powdered sugar, orange juice and orange zest. Whisk until smooth.

Adjust the consistency of the glaze, as needed, by adding more orange juice if too thick or more sugar if too thin. Set aside.

3. In a large bowl, combine the flours, sugar, baking powder and salt. Set aside. In another bowl,

whisk together the melted butter, sour cream, egg, orange juice and orange zest.

4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Scoop the batter evenly into each cup of the muffin tin.

5. Place into oven and bake for 16-18 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

Cool muffins for 10 minutes and then dip the top of each muffin into the glaze.

6. Allow glaze to set before serving.Brush the orange honey generously over each cake.

CHOCOLATE PEANuT BuTTER

CHEESECAKES WITH CARAMELIzED BANANAS

FOR THE CRUST: 1 1⁄2 CUPS GRAHAM CRACKER CRUMBS • 1⁄4 CUP BUTTER, MELTED • 4 TABLESPOONS SUGAR • A HEALTHY PINCH OF SALTFOR THE FILLING: 2 (230G) PACKAGES CREAM CHEESE, SOFTENED • 1 CUP SUGAR • 1 TEASPOON VANILLA ExTRACT

• 1⁄2 CUP CREAMY PEANUT BUTTER • 3 TABLESPOONS FLOUR • 2 EGGSFOR THE GANACHE: • 230G DARK CHOCOLATE, FINELY CHOPPED • 1⁄2 CUP HEAVY CREAM

• 2 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATUREFOR THE TOPPING: 2 RIPE BANANAS • 2-3 TABLESPOONS BROWN SUGAR

1. Heat oven to 180ºC. Line a two 12-count muffin tins with cupcake liners.

2. Prepare crust by mixing together graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until well combined.

Scoop a heaping tablespoon of the crust mixture into the bottom of each cup. Use the rounded back of the spoon to press crust

down into cup and slightly up the sides. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, scraping

sides and bottom of bowl as needed. Add vanilla and peanut butter. Beat again until smooth. With the mixer running, sprinkle in the

flour, and then add the eggs, one at a time, until creamy and fully incorporated.

4. Scoop the peanut butter mixture into a piping bag and squeeze the mixture into the cups, using a circular motion until almost full.

Bake until centers are set, about 18 to 20 minutes. Allow to cool to room temperature on a cooling rack.

SWEET TOOTH

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SWEET TOOTH

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BLOOD ORANGE

HAzELNuT MuFFINS

5. To make the ganache, place the chocolate in a heatproof bowl. In a saucepan, simmer the heavy cream over medium-high

heat. Pour the warm cream over the chocolate and let stand for 2 minutes. Whisk until the chocolate is completely melted and the

ganache is smooth and glossy. Add butter and whisk until incorporated.

6. To prepare the caramelized banana topping, cut the bananas in half lengthwise. Sprinkle the brown sugar evenly on the cut sides

of each banana. Place bananas under the broiler and cook until the sugar is hot and bubbly, about 3-5 minutes. Remove from heat

and cut into 1-inch slices. Set aside.

7. To assemble the cheesecakes, spread ganache on top of each cheesecake using an offset spatula. Place a slice of caramelized

banana on top of each cheesecake.

8. Serve at room temperature.

NECTARINE, PEACH, AND BLACKBERRY CAKE

• 11⁄2 CUPS ALL-PURPOSE FLOUR • 1⁄4 CUP ALMOND MEAL • 1⁄2 TEASPOON BAKING POWDER• 1⁄4 TEASPOON BAKING SODA • 1⁄4 TEASPOON SALT • 6 TABLESPOONS UNSALTED BUTTER, AT ROOM TEMPERATURE

• 3⁄4 CUP SUGAR • 1 LARGE EGG • 1 TEASPOON ALMOND ExTRACT • 2⁄3 CUP BUTTERMILK • 2 NECTARINES, PITTED AND THINLY SLICED• 1 PEACH, PITTED AND THINLY SLICED • 1 CUP BLACKBERRIES • 1 TABLESPOON TURBINADO SUGAR

• PLAIN OR YOUR FAVORITE FLAVOR YOGURT, FOR TOPPING • SLICED ALMONDS, FOR GARNISH

1. Heat oven to 180ºC. Spray a 13ύx9ύ baking dish with nonstick spray and set aside.

2. Whisk together the dry ingredients (flour, almond meal, baking powder, baking soda, and salt) in a medium bowl.

3. Using a stand mixer with the paddle attachment, beat butter and sugar on medium speed until pale and fluffy. Reduce speed

to medium-low and add egg and almond extract. Mix well. Reduce speed to low and slowly add half of dry ingredients, then the

buttermilk, and the rest of the dry ingredients, beating just to combine after each addition.

4. Transfer cake batter into prepared baking dish, spreading evenly with an offset spatula. Arrange nectarine and peach slices

and blackberries on top of cake batter in a single layer and sprinkle with turbinado sugar. Bake for 10 minutes, then reduce oven

temperature to 325 degrees F and bake an additional 20 to 23 minutes, until cake is golden and a cake tester or toothpick inserted in

the center comes out clean. Cool cake in pan on a wire rack before cutting into squares.

5. Top with yogurt and garnish with sliced almonds.

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SWEET TOOTH

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NECTARINE, PEACH, AND

BLACKBERRY CAKE

2.Delicious Show in Johannesburg

4.We chatted to Chef Benny Masekwameng, Executive Chef at Tsogo Sun.

5.Good Food & Wine show in Johannesburg

1.Veritas awards in Cape TownAbove: 3 of the 2013 Veritas Top Achievers: Johann Fourie (KWV), Elzette du Preez (De Grendel) and Danie Morkel (Nederburg)

3.Wined and dined by Chef Dean Uren.Left: Dean Uren, Executive Chef, at the Fairmont Zimbali Resort

6.Taste of JoburgLeft: Chocolate Truffles at the Taste of Joburg

Follow our activities on Facebook, Twitter & Pinterest

The team this month :

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Clockwise from top left : Chocolate raspberry mille feuille; Chocolate bread & butter pudding; Berry,

Chocolate Pavlova and Peach & Macadamia SlicePhotos by Riehan Bakkes

GINJA is

giving away 6

Autographed

books!

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Nederburg has been showered in medals awarded by the 2013 International Wine & Spirit (IWSC) Competition, winning three gold outstanding, five gold and 10 silver outstanding medals, as well as 15 silvers for wines across its multi-tiered range. The results were announced at The Beautiful South, an inaugural wine show in London, featuring wines from South Africa, Argentina and Chile. All IWSC entries are tasted blind. To earn gold, a wine must achieve a score of at least 90, while gold outstanding medals are conferred by the judges for exceptional gold winners.

Nederburg’s gold outstanding medals went to two wines sold exclusively on the Nederburg Auction: the 2007 Private Bin Edelkeur and the 2008 Private Bin R163 Cabernet Sauvignon, as well as the Solera Potstilled Brandy, sold by selected stockists countrywide. Amongst the gold winners were both the 2011 and 2012 Winemaster’s Reserve Noble Late Harvest. The 2012 vintage of this wine was the only South African trophy winner at this year’s International Sweet Wine Challenge, held in Riverina, Australia earlier this month (September). The 2011 and

earlier vintages of this wine have been consistently ranked five stars in the Platter’s South African Wine Guide. All other IWSC golds went to wines reserved for auction. Silver outstanding IWSC medals go to wines narrowly missing gold. These were equally divided this year amongst Nederburg’s auction and other wines available on the open market. These include the 2010 vintage of The Motorcycle Marvel from the gourmet Heritage Heroes range; the 2011 Ingenuity White that is also a five-star Platter wine; as well as three wines from the popular Winemaster’s Reserve range: the 2011 Cabernet Sauvignon and the 2012 vintages of the Riesling and Special Late Harvest. Apart from auction wines, silvers went to a selection of Winemaster’s Reserve and Heritage Heroes wines, as well as the 2010 Ingenuity Red. At the end of last year, Nederburg was named the 2012 IWSC SA Wine Producer of the Year. G

NEDERBURGSUCCUMBS TO LONDON SHOWER

WINE

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Re-energise after the cold, long winter

and head outdoors this summer to Du

Toitskloof Wines for a picturesque picnic

with panoramic views of the majestic Du

Toitskloof Mountains.

Situated only 90km from Cape Town,

the Du Toitskloof cellar is located at the

entrance to the Du Toitskloof Pass and the

scenic drive offers a great escape from

the hustle and bustle of city life.

Choose your own delicious treats for your

picnic from the list of cured meats, fresh

artisanal breads, patés, salads, cheeses,

sweet treats and snacks such as biltong

and cheese straws along with your

favourite Du Toitskloof Wine.

Find a spot on the lush lawns, under

one of the umbrellas and spread out

on the blankets provided. The free-form

jungle gym will keep the kids entertained

and there’s plenty for them to choose

from the picnic menu.

The picnics will be available every

Saturday from October until the end

of April from 09.00 until 15.00 and cost

between R80 and R200 depending on

your final selection of eats.

For more information or to

make a booking contact the cellar

on (023) 349 1601

PICNIC SURROUNDED BY MOUNTAINS AT

DU TOITSKLOOF WINES

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The Cape Town tasting will take place on Tuesday 15 October from 17:00 to 20:00 in the Ballroom of the Cape Town International Convention Centre. Tickets cost R130 per person. A tasting for those in the Johannesburg area is scheduled for 23 October from 17:00 to 20:00 in the Bill Gallagher Room of the Sandton Convention Centre, Maude Street, Sandton – tickets cost R140. Durbanites will have a chance to taste the best of the best on 7 November from 17:00 to 20:00 at the Function Room of the Deloittes Head Office in Pencarrow Crescent, La Lucia Ridge Estate, Umhlanga, at R110 a ticket. Attendees to these sessions will also be treated to light snacks and a tasting of the 2013 Qualité Cheeses. Wine and brandy lovers in and around Port Elizabeth can experience the Veritas

winners at a sit-down tasting event on 12 November at 17:30 for 18:00 at the Squires Legendary Grill in the Boardwalk Centre in Beach Road – light snacks included. Tickets cost R110 per person. Tickets from Jacques van der Merwe on 083 406 3354. The well-known Kilzers Kitchen in Knysna presents two events: a food and wine pairing dinner on 13 November (19:00) at R250 per person, and a sit-down tasting with light snacks on 14 November at 18:00 at R125 per person. Book with Jenny on 044 382 0135. Book your tickets for the tastings in Cape Town, Johannesburg and Durban at Computicket from 1 October, but contact the organisers of the Port Elizabeth and Knysna events directly for bookings for those events. G

Elsabe Ferreira: 021 863 1599 | email: admin@veritas.co.za | www.veritas.co.za

TASTE THE VERITAS WINNERS

The esteemed Veritas wine competition for market ready wines annually grants wine aficionados across the country a chance to taste the top winning wines and brandies. These tasting opportunities, which are sponsored by Deloitte, are held in Cape Town, Johannesburg, Durban, Port Elizabeth and Knysna during the months of October and November. Wine and brandy enthusiasts have come to trust the double gold and gold stickers on Veritas winners as a barometer for quality. “Consumers feel safe when choosing a Veritas winner,” says Charles Hopkins, SANWSA chairperson. “They know that the Veritas symbol of quality is backed by a strict judging system where proficient wine experts taste all entries blind. When confronted by literally hundreds of different brands, the consumer is often guided by the Veritas emblem.”

WINE

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C h E F P E T E R A N D E R S O N

L A G O O N B E A C h h O T E L

FOOD TALK

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FOOD FOR ThOUGhT by Peter Anderson

Over the years I have been asked many times to describe the style of food in the restaurants that I have worked in and the hotel kitchens I have run. It seems such an innocent request, a simple enough question to answer but in truth it’s the hardest one of all. These days, people have a need to be able to categorize food. Box it, label it and pack it into their mental filing cabinet for future reference. Words like ‘fusion’, ‘contemporary South African’, ‘modern African’ and ‘eclectic’ are just a few of the design-er labels branded around. A call to cutlery for the trend seeking masses.

Should you truly label something?To label is to imply that it’s finished, the last word in culinary couture, the Chanel of the plate, the Arma-ni of the pudding bowl. To label food is to constrict it, to tie it down.

Food has always had an allure, Dick-onian characters staring into the chop shop windows of old London town. A bygone era of a declining empire shrouded in pea soup fogs. Street urchins like Oliver Twist and the Artful Dodger with noses pressed against dirty windows, jaws slack and mouths drooling while the cit-ies wealthy dine out on roast meats and game, dripping in aromatical-ly thick gravies, mopped up with warm wedges of homemade bread.

What’s changed? Food is life and without food we die. “Give us today our daily bread” the importance of food self evident, as apart from asking the divine to pro-tect us from sin the only thing we ask for is bread! Food is no longer just a means of survival it has been pimped and prostituted far beyond belief and packaged to an all consuming populace so much so that food has had to be chemically enhanced so

as to meet the demands of a ever growing global market. The wealthy countries and new world elite now cry out for organic food, but who will starve for their delicate needs? Where am I going with this?The truth is food is an entirely person-al experience but also true is it is best shared with friends and family. Smells, tastes and texture are remembered with vivid clarity when memorized with emotion. I have had fantastic meals in some of the best restaurants in the world. So why do I still long for my Grandmas Cornish pasty and my mothers gravy. It doesn’t matter what you cook as long as you care about the people it’s for. It’s not salt alone that seasons the meal, it’s the thoughts of those that cook it. If you don’t believe me think about the best things you have ever eat-en and it will have been with friends or family. Food “is not life or death it’s more important than that” G

Peter has 25 years cooking experience under his belt. This could explain why there are more holes in his belt

than the Titanic. His stomach started growing from a young age along with his love for food. It has now a

become truly impressive sight; and almost beat Table Mountain to becoming a world Heritage site.

Originally from Liverpool, Peter started working at the tender age of fifteen in his parent’s pub before going to

catering college in Staffordshire.

Since then Peter has worked all over the globe. First coming to South Africa when he was 19 years old; to be involved in the opening of The Bay Hotel in Camps Bay.

Peter then went back to England and then on to Dubai, before coming back to South Africa. That time it was to work at the Sandton Sun and Towers. After completing

his contract he traveled through Asia and then on to Australia where he worked for 2 years before moving to

New Zealand.

Peter then had the opportunity to come back to Cape Town and work at the Mount Nelson Hotel which he

couldn’t refuse. Three years later and it was time for a change. He went to work as Sous chef for his long time

friend Alex Docherty at the Ambassador Hotel and then the Marine Hotel in Hermanus.

Peter’s first Head chef position came at the Alphen Hotel which in Peters first year, they appeared in the top one hundred restaurant guide.Peter joined Three Cities hotels in 2003; originally working between the Peninsula hotel and Cape Milner hotel.

Peter then moved to the Lagoon Beach Hotel and Spa in Milnerton. The hotel with its large banqueting facilities and well positioned Brassiere Restaurant with views across Table Bay to Cape Town’s Table Mountain now keeps him busy.

Peter’s food style has been described as Modern South African and contemporary but Peter believes food should not be labelled, especially within the hotel indus-try. With a wide range of clientele from businessmen, holidaymakers, kids and grandparents. Each guest is different and a hotel should be able to provide some-thing for everyone. After all, this is their home away from home. Peter’s menu uses fresh ingredients and local flavors with enough choice whether it’s a romantic din-ner; family lunch, gala dinner or a business meeting the Lagoon Beach Hotel has something for you.

PETER ANDERSON – BRIEF PROFILE

FOOD TALK

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P E T E R A N D E R S O N ’ S P O T R O A S T E D M O N K F I S h

W I T h C A R A M E L I Z E D C A R R O T S A N D B L A C K M U S S E L S

First make the black mussel sauce by cleaning and cooking black mussels. Save the cooking liquid (mussel stock)

then follow the recipe to add blanched mussels to reheat just and to finish the sauce add hollandaise.

FOR THE SAUCE : 1 FINELY CHOPPED ONIONS• 2-3 TBS ROAST GARLIC (ROAST TWO BULBS OF GARLIC IN THE OVEN ON MODERATE HEAT TILL THE GARLIC IS BULB IS SOFT TO THE

TOUCH) • 1 GLASS WHITE WINE • 1 TOT BRANDY • 3 CUP MUSSEL STOCK • 1 LT FRESH CREAM • HOLLANDAISE TO FINISH• 1-2 TBS FINELY CHOPPED PARSLEY • SALT AND PEPPER

1. De-beard mussels and lightly scrub

2. Fry onions in pot add roast garlic and deglaze with white wine

3. Add mussels to pot and toss

4. Add brandy and flame

5. Add stock and cover

6. As mussels start to open add cream

7. When mussels are cooked and cream reduced add parsley season to taste

and fold in a little hollandaise to make the liquid a little more silky

FOR THE DISH : 4 x 190G PORTIONS OF MONK FISH • OLIVE OIL • JUICE OF ONE LEMON• SALT AND PEPPER • ¼ GLASS WHITE WINE • 1 TBSP BUTTER

1. Ensure monk fish is clean, pat dry and season with lemon juice, salt and pepper.

2. Heat a pan and add olive oil. Seal the monk fish portions on all sides.

3. Drizzle with white wine.

4. Add butter and cover pan with greaseproof paper.

5. Finish cooing on a low heat while you complete the rest of the dish.

CARAMELIZED CARROTS: 16 BABY CARROTS (PEELED AND BLANCHED) • SALT AND PEPPER • 1 TSPN BUTTER • ½ TSPN SUGAR

1. Reheat the carrots in boiling water.

2. In a separate pan add sugar and butter then add the reheated carrots.

3. Toss carrots and season with salt and pepper to taste.

TO BUILD THE DISH 1. Place carrot in the centre of the bowl.

2. Position mussels around the bowl and add sauce.

3. Cut monk fish and place in centre on carrots.

4. Garnish with salmon eggs and sprigs of fennel.

FOOD TALK

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FOOD TALK

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FOOD TALK

B E N N Y M A S E K WA M E N G

A N Y G I V E N S U N D A Y

FOOD TALK

Clockwatching journalists filled the hotel at Suncoast. Benny however was held up at the airport as his bags were missing,

again.

Being the only “cheffy” journalists, we opted for the last interview, which bode well as we were greeted with a

gorgeous glass of red wine.

About the man himself,Unknowingly, his journey in food started off in his hometown,

Alexander in Johannesburg. At a young age Benny would assist his mother in her catering business supplying meals to

the construction workers. Little did he realise at the time this would be the foundation of his career.

Graduating in Catering Management at the Natal

Technikon, he was appointed as a Trainee at the Hilton Hotel in Durban. This is where he worked for more than six years. It was here he had us in stitches over a story entailing burnt

mushrooms, too much alcohol and a heartfelt apology in the morning.

His career had him jetsetting overseas regularly, promoting local food at events held at South African embassies, and

it was these events that taught him ’showmanship’, in interacting with the guests. In 2006 Benny joined Tsogo Sun.

With the use of organic ingredients, natural flavours and sincere love for all that’s South African, it isn’t any wonder why he is labeled a true South African ambassador in the kitchen. Benny believes we are on par with international standards of culinary flair and quality. His ability to take an “ordinary” South African dish and sculpt it into the most extraordinary decadent work of art is one of his many talents.

His dedication and passion for all that is food has not compromised his family life either. Somewhere in the middle of our wine and conversation he interrupted to make a call to his loving wife and daughter. Shortly after which, we were soon swopping family photos and memorable moments. Showcasing what is really important in his life.

A legendary tradition in Benny’s home and circle of friends is his “Any given Sunday”. Time to relax around the braai, family, friends, a few drinks and some heartfelt laughs.

Captivating smile, and food to boot, we decided to try out some of his recipes. G

HIS SKILL, ExPERTISE AND PASSION ABOUT SHARING HIS CULINARY KNOWLEDGE WITH HIS PEERS AND CONTESTANTS ON MASTER CHEF SOUTH AFRICA, BENNY MASEKWAMENG, ExECUTIVE CHEF AT TSOGO SUN

AND MASTER CHEF SOUTH AFRICA JUDGE, SETS THE BAR FOR ASPIRING CHEFS COUNTRYWIDE

PIQUANTE PEPPER CHAKALAKA Serves 4 • 1 large onion, finely chopped • 2 cloves of garlic, crushed • 45ml oil • 15ml hot curry powder • 5ml turmeric • 5ml ground coriander • 1 carrot, peeled and grated • 5ml tomato paste • 2 tomatoes, peeled and grated • 80g sweet piquante peppers, chopped •400g can of baked beans •half a bunch of fresh coriander, roughly chopped

1. Sauté the onion and garlic in oil in a pan. Add the curry powder, turmeric

and ground coriander. 2. Add the carrot and braise till soft. Add the tomato paste and stir through the mixture then add the tomatoes and simmer for 8-10 minutes. 3. Add the peppers and the baked beans and cook for 8 minutes. Lastly add the fresh coriander and remove from heat and place in serving dish. 4. Serve with grilled T-bone steak. l Piquante peppers are sold under the brand name of Peppadews

BRAISED SPINACH WITH BUTTERNUT, CHILLI AND CASHEW NUTS Serves 4 • 50ml olive oil • 2 onions, sliced

• 5ml chopped garlic • 2 bunches of spinach, cleaned and chopped • 150g butternut, cubed • 250ml vegetable or chicken stock • 3-4 chillies, chopped • 100g ground cashew nuts • 100ml cream • salt • ground black pepper

In a large pot, heat the oil, add the onions and sweat for 2 minutes. Add the garlic, spinach, butternut and stock and let the spinach boil down for 10-15 minutes. Add the chillies, ground nuts and cream, mix for about 3-5 minutes until well blended. Season and serve.

BENNY’S FAVORITES

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FOOD TALK

ROASTED BUTTERNUT AND COCONUT CREAM SOUP Serves 4 • 1kg butternut, cubed • salt and pepper • 5ml ground cinnamon • 50ml cooking oil • 75g butter, cubed • 2 onions, finely chopped • 5ml crushed garlic • 5ml chopped red chilli • 5ml ground coriander • 1 litre of chicken stock • 400g can of coconut cream

1. Place butternut in roasting pan, season with salt, pepper and cinnamon and sprinkle with oil. Mix well to coat with the oil and seasoning. Roast in the oven at 180°C for 25-30 minutes. Remove from the oven. 2. In a large pot over medium heat melt the butter, add onion and garlic and sauté until onions are soft. Add the roasted butternut and all the juices in the pan. Add the chilli and coriander, mix well and add the stock. Bring to the boil and let it simmer for 20 minutes. 3. Add the coconut cream and simmer for a further 5 minutes. 4. Remove from heat and puree in a blender until smooth. 5. Serve in a bowl, with garlic croutons if desired.

GRILLED CHICKEN AND CALAMARI WITH LIME, CHILLI AND CORIANDER CREAM SAUCE Serves 2 • 2 large potatoes, skin on, cut into wedges • salt and pepper • pinch of grated nutmeg • 15ml cake flour, for dusting

• 60ml fresh breadcrumbs • 45ml olive oil • 2 chicken breasts with skin and bone • 15ml butter • 200g small calamari tubes, cleaned • 30ml lemon juice • Lime chilli and coriander cream sauce • 15ml butter • 1 onion, very finely chopped • 1 fresh chilli, very finely chopped • 30ml fresh coriander, very finely chopped • 125ml fresh cream • 15ml lime or lemon juice

1. Blanch the potato wedges for 5 minutes in a pot of salted boiling water. 2. Drain, season and dust with the nutmeg and flour, then roll in the breadcrumbs. 3. Place in a baking dish, drizzle with oil and bake in a preheated oven at 180°C for 20-30 minutes until crispy. 4. Season the chicken breasts and cook on both sides in a hot, lightly oiled griddle pan until cooked through. 5. In a clean pan, heat the butter and fry the calamari with the lemon juice for no more than 3 minutes.

SAUCE: 1. Heat the butter in a pan and sweat the onion until soft. Stir in the chilli and coriander. 2. Add the cream and cook until the sauce is thick enough to coat the back of a wooden spoon. Stir in the lime or lemon juice. 3. Arrange the potato wedges, calamari and chicken on plates, pour over the sauce or serve it separately in a bowl.

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Ginja01.indd 1 2013/09/10 12:01:33 PM

THE TWELVE APOSTLES HOTEL AND SPA APPOINTS NEW EXECUTIVE CHEF

CHRISTO PRETORIUS

The Twelve Apostles Hotel and Spa has announced

the appointment of Christo Pretorius (27) as the new

Executive Chef at the award-winning Red Carnation Hotel

in Cape Town. Pretorius was promoted to the position

after honing his skills as Executive Sous Chef at The

Twelve Apostles where he has been working alongside

Henrico Grobbelaar, the previous Executive Chef, since

November 2012. By the time Grobbelaar left The Twelve

Apostles Hotel in July 2013 to pursue other interests,

Pretorius was ready to step into the shoes of his mentor.

With his promotion to Executive Chef, he is now in charge

of Azure Restaurant, as well as the hotel’s banqueting

and events, and aims to introduce the next phase in The

Twelve Apostles’ culinary journey. ‘My aim is to take Azure

to the next level, to present innovative new menus, and

to keep up an enjoyable working environment for the

team.’ Recognised as one of Cape Town’s top dining

experiences, Azure Restaurant made its debut onto the

prestigious American Express Platinum Fine Dining Awards

in 2013, and won its sixth Diamond Award in the Diners

Club Winelist Awards in the same year. In 2011 it was

voted one of the Eat Out Top 20 Restaurants of the Year.

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Pretorius will be ably assisted by new Executive Sous Chef Chris

Mare, who joins The Twelve Apostles Hotel from his previous position

as Executive Head Chef at Blaauwklippen Wine Estate. For Mare, this

will in fact be a return home – he commenced his culinary career

right here at The Twelve Apostles as Junior Chef de Partie in 2003,

working his way up to Sous Chef. This was followed by positions as

Head Chef at sister properties Bushmans Kloof Wilderness Reserve

& Wellness Retreat in the Cederberg (2008 – 2010), and Executive

Sous Chef at The Oyster Box in Durban (2010 – 2012), before moving

on to his most recent position at Blaauwklippen.

Growing up in Vryheid (Kwa-Zulu Natal) Christo Pretorius trained

at the 1000 Hills Chefs School in Durban where he completed his

Chef and Pastry Diplomas in 2007, passing both with distinction.

His work experience includes positions held at Kurland Hotel and

Tsala Treetop Lodge, as well as De Huguenot Estate and the Cape

Royale Hotel where he was Sous chef at Bistro1800° before joining

The Twelve Apostles team last year.

The talented young Pretorius has competed in several high profile

cooking competitions. He placed second in the prestigious Sunday

Times ‘Young Chef of the Year’ competition in 2012; and was a

regional finalist in the Unilever Food Solutions ‘Senior Chef of the

Year’ competition in both 2011 and 2012. In 2010 he won ‘Junior

Chef of the Year’ at the Unilever Food Solutions, and was also placed

second at the Goldcrest Young Chef of the Year Competition.

Pretorius’ new summer menu will feature fresh, seasonal produce,

with a focus on top quality local ingredients. Starters include

Quail Risotto - confit leg, spice breast, pumpkin, cinnamon, sage

butter and macadamia crumble; and Franschhoek Salmon Trout –

gravadlax, tartare, asparagus, lemon grass and vanilla mayo.

For mains guests will be able to tuck into mouth-watering dishes

such as Lamb Loin – confit belly, harissa, babaganoush, chick peas,

baby marrow, pistachio and lamb jus; whilst vegetarian options

will include Green Asparagus with smoked potato, succotash,

pea puree, citrus gel and orange crumble. With its idyllic location

on the Atlantic Ocean, The Twelve Apostles is famous for serving

delectable seafood dishes, and Chef Pretorius looks forward to

continuing this tradition and showcasing his flair in the preparation

of a tasty Fish du Jour dish, fresh from the sea every day.

Passion Fruit Study is one of several dessert options and consists of

passion fruit mousse, passion fruit chiffon, passion fruit gel, banana

semi fredo and Tonka bean custard. Another delicious sweet delight

will be Lime and Plum - Lime cremeux, lime cured, lime sponge,

plum sorbet and plum salad.

The Twelve Apostles Hotel is renowned for its weekly culinary events

– the Saturday Jazz Lunch combines an indulgent à la carte lunch

with breathtaking Atlantic Ocean views and soulful jazz favourites

with Jeremy Olivier (every Saturday between 12h30 & 15h00); while

the ‘Serendipity Sundays’ traditional Sunday lunch features à la

carte delicacies and an enticing buffet selection (R245 per person),

with Jenie Oliver on keyboard and vocals.

In addition Azure Restaurant hosts its popular Food & Wine pairing

series on the last Friday of every month. Guests may join Christo

Pretorius for an exclusive evening, co-hosted by some of South

Africa’s top winemakers and wineries: Bouchard Finlayson on 29

November 2013.

ABOUT THE TWELVE APOSTLES HOTEL AND SPA

The Twelve Apostles Hotel and Spa, situated on Cape Town’s – if not

the world’s - most scenic route, recently celebrated its 10th birthday.

Well established as the city’s leading boutique hotel, The Twelve

Apostles Hotel prides itself in offering guests that ‘personal touch’.

Providing a convenient complimentary shuttle service, guests are

five minutes from the most beautiful beaches and Camps Bay, 15

minutes from the city centre and V&A Waterfront, and within easy

reach of many vineyards within the Cape Winelands. Helicopter

transfers are also available to offer an exhilarating experience

flying over the spectacular peninsula.

Poised above the Atlantic Ocean, the five-star Cape Town hotel is

situated at the water’s edge of a marine reserve, boasting frequent

whale and dolphin sightings. Surrounded by nature only, the hotel

is flanked by the majestic Table Mountain and the Twelve Apostles

mountain range within the Table Mountain National Park. The

interior design is inspired by its namesake, creating a fresh, calming

environment that artfully combines sophistication with simplicity,

comfort and elegance.

Guests are spoilt with spectacular views of the ocean and mountain

views from each of the 70 bedrooms and suites, including the

Presidential Suite, each superbly designed to provide the utmost

comfort and style.

The hotel boasts two swimming pools perched above the ocean;

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its award-winning health and beauty spa; Azure Restaurant, the

Café Grill, and The Leopard Bar; a 16-seater private cinema; and

meeting, events & wedding facilities for up to 90 guests.

ABOUT RED CARNATION HOTELS

Red Carnation Hotels is an award-winning collection of 4 and 5 star

family-run boutique hotels in London, Dorset, Guernsey, Geneva,

Florida and South Africa. Each property has its own individual

character and unique location that reflects the local environment,

culture and cuisine. They all share the qualities that win Red

Carnation so many prestigious awards – splendid luxury, generous

hospitality, inventive and traditional cuisine, private art collections,

passionate service and loyal staff committed to creating richly

rewarding experiences for all their guests. G

THE TWELVE APOSTLES HOTEL AND SPATel: +27 (0)21 437 9029 | Email: restaurants@12apostles.co.za

Become a fan of The Twelve Apostles Hotel and Spa on Facebook

Follow The Twelve Apostles Hotel and Spa on Twitter

Visit The Twelve Apostles Hotel and Spa website

www.redcarnationhotels.com

Christo Pretorius’ White Asparagus, parmesan fried egg, parma ham with hollandaise saucePoached EggYields 1 portion 1 ea Egg • Poach eggs ahead of dish preparation. • Place in ice water and refresh.

Parmesan Crumb EggYields 1 portion1 ea Soft poached egg 60g Panko breadcrumbs20g Grated parmesan cheese • Coat egg in parmesan crumbs and deep fry until golden. Don’t

deep fry too long - the yolk should be runny

White AsparagusYields 1 portion2000ml Water30ml Khoisan salt 20ml Lemon juice45ml Butter220g White Asparagus, trimmed & cleaned

5g Khoisan salt 2g White pepper • Bring water, salt, lemon juice and butter to a simmer in a large pot.• Lower the trimmed and cleaned asparagus into the

simmering water.• Cook the asparagus in the simmering water for at least 3 minutes.

A fork needs to go through it and come out clean. Important - it must not be crunchy like GREEN ASPARAGUS.

• Remove from the water straight into a medium pan with butter, salt and pepper.

• Serve straight from the pan onto the plate.

White Asparagus Spear SaladYields 1 portion60g Asparagus spears & coins, trimmed & blanched10ml Orange Vinaigrette2g Khoisan salt 2g White pepper • Blanch the asparagus spears and refresh in ice water.• Mix together with the coins and vinaigrette just before serving.

Orange VinaigretteYields 10 portions60ml Dijon mustard125ml White wine vinegar 375ml Vegetable oil1 ea Orange, zest & juice• Combine the mustard, vinegar, orange juice and zest in a blender

and blend at medium speed for 15 seconds.• While the machine is running slowly add 125ml of oil.• Transfer the vinaigrette to a mixing bowl and whisk constantly and

add the remaining oil in steady stream.

Hollandaise SauceYields 10 portions5 ea Egg yolks15ml Lemon juice2g Khoisan salt 2g cayenne spice500g Melted butter, melted• Whisk egg yolks and lemon juice over a double boiler. Check

temperature continuously.• When egg yolks are thick and creamy, add the melted butter, ladle

at a time, and continuously check the temperature. • If it looks as if it might split add a teaspoon of boiling water to the

mixture.• Adjust seasoning and BLOWTORCH on the benedict.

Parma hamYields 1 portion10g Parma ham• Slice the Parma ham as thinly as possible on the gravity slicer and

keep cling wrapped.

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WHITE ASPARAGUS, PARMESAN FR IED EGG, PARMA HAM WITH HOLLANDAISE SAUCE

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GaryMasterChef Australia judge and celebrity chef Gary Mehigan spent time researching fish found in South African waters to use when he cooked at the Johannesburg Good Food & Wine Show in September.

MasterChef Australia has, he admits, changed his life. Five years in and nine series later, Gary, Matt and George have become household names around the world. He’ll be appearing at the show with surfer, TV presenter and blogger Hayden Quinn from MasterChef Australia Series 3 and Great British Bake-Off judge Paul Hollywood.

What do you look for in MasterChef?“Contestants have to have a sparkle. When we do auditions every year it’s almost like I’m employing my own staff. I’m looking for someone who has a story, a dream and they really need to want to be in food. That’s the priority.”

He knows South Africans are big meat eaters, who like bunny chow and sosastie, because his friend runs restaurant and has made lots of typical South African dishes like biltong and chakalaka. He is also familiar with South African chefs like Luke Dale Roberts and during his brief stay in the city would like to have a top-end experience of chefs “doing good stuff in the city and also things that are uniquely South African.”

Mehigan has, as he puts it, never got round to coming out to South Africa because of his TV and restaurant commitments.

A LOOK AT CELEBRITY CHEF & JUDGE GARY MEHIGAN

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“We film MasterChef Australia for five months a year and have just completed the fifth season.

“We have filmed 10 series, five main series and five derivative which has included Celebrity Masterchef, two juniors, an all-star and professionals. It’s been a crazy ride not only for all the contestants involved, but also for us the three judges.”

Asked what the contestants had taught him, he laughed; “A lot actually. What the contestants always do is surprise me with their creativity and I have been in the business as a professional chef for almost 30 years, having started at 17. I am now 46. Every day they have to come up with a different idea and they do.

He observes that in the world of modern cuisine there are professional rules that are taking over the world, and these involve losing the shackles of what one has learnt in the past. Today the industry, he says, is driven by technique, profit and repetition and that’s why it’s wonderful to be in a position to learn something new and exciting from the contestants.

“We’d give them random ingredients that they have to cook with on the spot, they get a creative push and, in the end, give us some amazing food. Most chefs are not in a day-to-day environment where they have to create something different all the time. It’s certainly been a massive learning curve for me. And also the realisation that if I give my chefs the same impetus it’s remarkable what they can come up with.”

He never expected that the series would become a global phenomenon and he said they had twitter followers in Venezuela, Mexico, and Eastern Canada, all over Europe, Malaysia, and particularly India, where there is a huge fan base. It’s a bit of a thrill for him.

What is it about Australia that produces such cooking talent?We travel a lot and we live our travels vicariously through food. Australia is multi-cultural and has many different nationalities through waves of immigration and they all brought something. There were periods of time where it was very difficult for them to assimilate or acclimatise to the environment. What has happened now is that we really enjoy the human similarities through food and we all love very similar things. You can enjoy an English-style pie on a Monday, Greek on Tuesday, Sudanese on Wednesday and Lebanese on Thursday. It covers the whole gamut and that is part of the global interest in food.

How do you balance TV with running your restaurants?I have very good staff. At the start I thought it would be three months out of my life but we got caught up in this crazy whirlwind that is MasterChef. It’s a double edged sword, but certainly doing the show has helped me have great experiences and I wouldn’t change it for anything.

What are the latest food trends?There’s a global shift towards a better understanding of where our food comes from. G

Above: Gary Mehigan and George Calombaris having a cook-off at the The Good

Food & Wine Show, Adelaide, Australia; six celebrity chefs (Left

to right: Gary Mehigan, Manu Feildel, Damian Heads, Janelle

Bloom, Alastair McLeod, George Calombaris.) team up to raise

money for burn survivors.

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Grilled veal cutletsWITH ASPARAGUS & MUSHROOMS

Serves 4Preparation time 15 minutesCooking time 30 minutes

1 garlic bulb (cloves separated)100ml extra virgin olive oil800g baby potatoes1Tbs chopped rosemary4 French-trimmed veal cutlets2 bunches of asparagus (trimmed, stalks peeled)4 king brown/flat mushrooms (trimmed, halved lengthways)2Tbs vincotto/aged balsamic vinegar/balsamic glaze

1 . Preheat a skillet on medium.

2 . Place garlic cloves in the centre of a square of tinfoil. Drizzle with 1 Tbs oil and enclose to form a parcel.

3 . Cook on a skillet for 30 minutes until soft.

4 . Cook the potatoes in a pan of salted, boiling water for 15-20 minutes until tender. Drain.

5 . Meanwhile, combine rosemary and ¼ cup remaining oil in a small bowl and set aside.

6 . Brush veal cutlets with 2 Tbs oil and then season.

7. Drizzle asparagus and mushrooms with the remaining oil and season.

8 . Cook cutlets on the grill plate for 4 minutes on either side for medium-rare.

9 . Remove from heat and brush with the rosemary oil.

10 . Cook asparagus and mushrooms on the grill plate for 2 minutes on either side, until lightly browned and tender. Remove from heat and brush with the rosemary oil.

11 . Cut the asparagus in half.

12 . Arrange the vegetables and garlic on a platter and drizzle with vincotto/balsamic and remaining rosemary oil. Place the veal cutlets alongside vegetables and serve with potatoes.

Dark chocolate SOUFFLéS

Serves 6Preparation time 15 minutesCooking time 15 minutes

40g unsalted butter (room temperature) plus a bit extra to grease the bowls150g caster sugar (plus ¼ cup extra)200g dark chocolate chopped (70% solids) (plus 75g extra, grated)2 egg yolks5 egg whites150ml cream

1 . Preheat the oven to 220 °C

2 . Brush 6 ½ cup soufflé dishes evenly with extra butter and chill for 5 minutes.

3 . Brush lightly with another layer of butter Place 1 tbsp of extra caster sugar into the soufflé dish and roll around inside of dish to evenly coat. Pour out any excess sugar into the next bowl and repeat the process.

4 . Half-fill a small saucepan with water and heat on a medium-high heat until boiling. Remove from the heat and place chocolate and butter in a heat-proof bowl that fits well over the pan without touching the water. Allow the chocolate and butter to melt slowly.

5 . Remove the bowl from the pan and stir.Add the egg yolks and stir to combine.

6 . In another bowl, beat the egg whites and 2 Tbs of caster sugar, with an electric mixer or whisk, until soft, shiny peaks form. Using a flexible spatula, fold one third of the egg white mixture into the chocolate mixture.

7 . Gently mix in a clockwise direction several times, making sure that you mix from the centre of the base of the bowl. Turn the bowl in an anticlockwise direction a full turn and repeat the mixing process, until the egg white is thoroughly incorporated.

8 . Add the remaining egg white and repeat the mixing process, making sure you don’t knock too much air out.

9 . Divide the mixture between the soufflé bowls, filling them almost to the top.

10 . Bake for 10 minutes until the soufflés rises 3cm above the tops of the dishes.

11 . Meanwhile, whip the cream and remaining caster sugar until soft peaks form.

12 . Fold in extra grated chocolate. Serve the soufflés immediately, topped with the chocolate cream.

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DARK CHOCOLATE SOUFFLéS

GRILLED VEAL CUTLETS WITH ASPARAGUS & MUSHROOMS

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A N A L L - D AY G O U R M E T A F F A I R A T

B I S T R O T B I Z E R C A

South Africa, Cape Town, November 2012; AFTER five successful years

in what is arguably one of the toughest locations in the CBD, Bistrot

Bizerca has settled quickly and comfortably into its new home in the

historic Heritage Square in the heart of the city.

The interior of the “new” Bizerca has a seating capacity of 50, with 50

more diners accommodated in the famous brick-paved courtyard with its

water feature – per fect for balmy summer evenings and long lazy lunches,

or informal mid-afternoon interludes of oysters and champagne.

While the multiple award-winning restaurant has retained chef Laurent

Deslandes’s core menu of long time favourites which keep customers

coming back, as well as the extensive daily specials, Bistrot Bizerca has

added an additional menu of “afternoon and late night bites”. These light

cold dishes, some of which are available in different sized portions, are

served between lunch and dinner, and again after dinner.

Pop in after work for a duo of pates and ri l lettes with cornichon, pickled

pear and melba toast, Bistrot Bizerca’s famous Norwegian salmon salad,

oysters with gooseberry dressing, or si lky Chalmar beef fi l let tartare.

A carafe of wine with a platter of local cheeses to share, or a generous

bowl of hand cut chips – hot and crispy on the outside, l ight and fluffy

on the inside – with homemade mayo take snacking to a gourmet level.

The equally famous Granny Smith apple sorbet with Calvados, or

white chocolate crème brulee with raspberry sorbet will put a sweet

ending to a night out at the movies or theatre.

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Interior and exterior blend seamlessly at Bistrot

Bizerca, with raw brick walls echoing the stony

courtyard, as do the vertical wall gardens lush with

salad leaves and herbs, both inside and outside,

which are not only striking visual features but a

unique combination of practicality and design

from which Laurent wil l harvest for the table. Subtle

recurring butter fly motifs on the walls, menus and

napkins reflect the restaurant’s metamorphosis.

Among its accolades, Bizerca counts the 2011 Eat

Out DStv Food Network Restaurant Awards’ title of

best bistro. Bizerca also won this category in 2009,

and was a top 10 nominee in 2008 for what are

widely considered this country’s foodie Oscars;

Rossouw’s Restaurants awarded it three stars, and it

is in the Fleur du Cap Restaurant Awards top 10. This

year Bizerca is among the 20 nominees from which

the 2012 Eat Out Restaurant of the Year, Chef of

the Year, Service Excellence Award and the Top 10

Restaurants will be chosen at the end of November. G

For reservations call (021) 423 8888, and for information email bizerca@mweb.co.za or visit: www.bizerca.com

Bizerca, Heritage Square, 98 Shortmarket Street, Cape Town.

Open Mondays to Fridays lunch 12pm-2.30pm and Mondays to Saturdays dinner 6.30pm-9.30pm. Afternoon bites 2.30pm-6pm, 9.30pm-10.30pm. Secure parking available on Riebeeck Square.

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NORWEGIAN SALMON SALAD

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S E A S O N A L sharing flatbread

Serves 12 Cooking Time: 20 – 30 minutes10g active dried yeast10g sugar410g plain flour2 tsp sea salt500g tub Buffalo mozzarella balls1 tbsp extra virgin olive oil Seasonal sharing flatbread1. Combine the yeast, sugar and 250ml warm water in a bowl, leaving it in a warm place to ferment for around 10 minutes. Then combine the flour and salt in the bowl of an electric mixer, pouring in the yeast mix and olive oil. Mix, until smooth and elastic with the dough hock whisk or, if you’re kneading by hand, for around 10 minutes. Place the dough in an oiled bowl, cover with a cloth and leave in a warm place for around one hour, until doubled in size.2. Preheat the oven to 240ºC, placing a large baking tray upside down in the oven to heat. Cut out a large rectangle of baking paper and lay it flat on the worktop. Put the dough on the paper and roll it out, until it’s around 20cm x 30cm. Top it with thin slices of the mozzarella, making sure the cheese is well drained of the liquid it comes in. Drizzle with olive oil, season, and lift the dough on the paper onto the baking tray. Leave it to cook in the oven for 20-30 minutes, until the base is crisp. You may need to check it after 10 minutes and dab away some of the liquid that emerges from the cheese with a bit of kitchen paper.3. Once cooked and cooled enough to touch, use a sharp knife to cut the bread into 12 square pieces. Top with a mixture of toppings – some favourites are: prosciutto, fig and mint; smoked salmon, quails egg and dukkah; roast beetroot, walnuts and chicory; shaved fennel, clementine zest, chilli, and baby spinach; chorizo, piquilo peppers and roasted butternut. Serve immediately if you like the bread to be a bit warm, or keep them in an airtight container.

C R I S P Y P I T T A C H I P S T O P P E D W I T H

aubergine pomegranate and mint Serves 12 Cooking Time: 30min2 large aubergines1 garlic clove, crushed1 red chilli, deseeded, finely chopped1 tbsp lemon juice3 tbsp finely chopped mint2 tbsp pomegranate seeds125g feta, crumbled4 good-sized pitta breads1 tsp sea salt3 tsp ground cumin1. Preheat the oven to 220ºC . Wash the aubergines and place them under a hot grill, turning them frequently for around 15 minutes, until blackened and charred on either side.2. Once cool enough to handle, cut the aubergines lengthways and scoop out the flesh with a spoon, chopping it finely. Place the flesh in a colander to drain away the bitter juices. Transfer to a bowl with the garlic, chilli, lemon juice, olive oil and mint (keeping a little mint aside for garnish). Season with sea salt and set aside, while preparing the pitta chips.3. Split each pitta in half widthways and cut each half into triangular wedges. Place in a single layer on a baking tray and drizzle with enough oil to generously coat each chip. Sprinkle with sea salt and cumin and place in the oven for five to eight minutes, until golden and crisp – if you’ve made them ahead of time they will keep well in an airtight container.4. To serve, spoon a little of the aubergine mix on to each pitta and top with a few pomegranate seeds, some blobs of feta and little bit of mint. Serve immediately.

radish and soft cheese C A N A P E S :

Serves16 Cooking Time: 5 minutes4 tbsp Ricotta4 tbsp sour creamBunch chives finely chopped20 radish, chopped small or coarsely gratedPepper and sea saltTo serve:Toasted rye breadPaprika1. Set aside four radishes and 10 chive stalks. Put the remaining ingredients in a bowl and stir well to combine. Season with black pepper and sea salt, taste and adjust the seasoning if necessary.2. Toast the rye bread then cut into small triangles. Pile a couple of teaspoons full of the radish mixture on each triangle. Chop the remaining radishes and chives and add a little to the top of each canapé then sprinkle with a little paprika and serve.

C R O S T I N I W I T H cheese toppings Serves 12 Cooking Time: 10 – 15 minutesA baguette, thinly sliced100ml Olive oilMethod1. Preheat the oven to 190C and place a large baking sheet inside to warm up.2. Thinly slice a baguette and brush each slice on both sides with olive oil. Remove the baking sheet from the oven and carefully lay the bread out.3. Bake for around eight to ten minutes, or until golden and crisp.4. Top with pear, Gorgonzola and rocket, sweet roasted peppers with basil and mozzarella, or Manchego and quince.

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miniature beef toasts W I T H W H I T E B E A N P U R E EServes 20 Cooking Time: 15 – 20 minuteslean thin cut sirloin or minute steaksSalt and freshly milled black pepper1 tbsp olive oilFor the White Bean Purée:1 x 400g can white beans, e.g. cannellini, drained1 garlic clove, peeled and crushed3 tbsp olive oil2 tsp freshly chopped chives20 prepared mini toasts1 tbsp creamed horseradish, optionalFresh chives, to garnishMethod:1. To prepare the white bean purée; place the beans, garlic and oil in a food processor or blender and whizz together until smooth. Spoon into a small bowl and stir through the chives. Adjust the seasoning, if required, cover and set aside.2. Heat a non-stick griddle or frying pan. Season the beef on both sides and brush with the oil. Cook for one to two minutes on each side. Remove from the heat to rest for one to two minutes then thinly slice on the diagonal.3. Spoon a small amount of the purée evenly on each toast. Top with a slice of beef, a pea-sized amount of the horseradish sauce (if used) and garnish with a few fresh chives. Serve immediately.

gorgonzola pear A N D W A L N U T C R O S T I N I

Serves 4 Cooking Time: 10–15 minutes4 slices sourdough or rustic bread40g walnuts80g Gorgonzola, thinly sliced1 pear, thinly sliced1 tsp lemon juice (if preparing pear ahead)Freshly ground black pepper2 tbsp honey1. Place a small, non-stick frying pan over a medium-high heat and toss in the walnuts. Warm them through for three to four minutes, rattling the pan constantly until

they’re all toasted. Cool the walnuts slightly and chop roughly.2. Place some Gorgonzola slices and a slice of pear on each crostini. Grind over some black pepper and sprinkle on a little of the toasted walnuts.3. Finish with a tiny drizzle of honey – not too much, though, or you’ll end up with very sticky-fingered guests.

prawn and wasabi M AY O N N A I S E C R O S T I N I

Serves 20 Cooking Time: 10 – 25 minutes1 baguette, thinly sliced into about 20 pieces1 tbsp olive oil5 tbsp mayonnaise1-1½ tbsp wasabi¼ tsp freshly ground black pepper1 small lemon, juice only150g (approx) ready-prepared shelled cooked prawnsSmall jar of salmon roe2 tbsp black sesame seeds (optional)1. Preheat an oven to 190 C and place a baking sheet inside to heat. Brush the baguette slices with olive oil. Remove the tray from the oven and spread the oiled crostini on to it. Bake for eight to 10 minutes or until crisp and golden.2. Mix together the mayonnaise, wasabi, pepper and lemon juice until well combined. Spoon a little of the wasabi mayonnaise mixture on to each crostini or bruschetta and then top each with a prawn and one teaspoon of salmon roe.3. If you want to add a touch of glamour to your finished dish, use black sesame seeds. Warm a small non-stick frying pan over a medium-high heat and tip in the seeds. Warm for 30 seconds or so,taking care not to burn them. Tip the seeds on to a saucer until you’re ready to use them. If desired, sprinkle a few sesame seeds over each crostini.

canapesC R O S T I N I W I T H

C H E E S E T O P P I N G

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cocktails

spicy watermelon C O O L E R :

1 or 2 large chunks Watermelon1 or 2 Small Serrano chillies60ml Watermelon flavoured Bacardi150ml simple sugar syrup150ml Fresh lime juiceGarnish: Watermelon, Serrano Chile and mintGlass: RocksCoat the rim of a rocks glass with honey sugar, fill with ice and set aside. In a shaker, muddle the watermelon and chillies. Add the remaining ingredients and fill with ice. Shake, and strain into the prepared glass. Garnish with a watermelon wedge, a whole Serrano Chile and a mint sprig.

strawberry basil L E M O N A D E :

1 Large strawberry3 Basil leaves50ml Gin250ml Fresh LemonadeClub soda Garnish: Strawberry and basilGlass: Double Old FashionedIn a double Old Fashioned glass, muddle the strawberry and basil leaves. Fill with ice and set aside. Add the gin and lemonade to a shaker and fill with fresh ice. Shake, and strain into the prepared glass. Top with a splash of club soda and garnish with a strawberry and a basil leaf.

sun shine S U M M E R :

50ml Tequila10ml Fig preserves230ml Orange juiceFresh rosemary leaves10ml Ginger Syrup*Ginger Syrup:.5 cup Water1 cup Sugar1 (2-inch) piece Fresh ginger, finely choppedGarnish: Rosemary sprigGlass: Rocks or highballFor Ginger syrup Bring the water to a boil in a small saucepan over high heat. Add the sugar and stir until dissolved. Remove from the heat and let cool completely. Place the ginger in a mesh strainer and pour the mixture over the top. Press the ginger with a muddler or the back of a spoon to remove as much liquid as possible.For sunshine summerIn a shaker, muddle all the ingredients except the Ginger Syrup. Add the Ginger Syrup and fill with ice. Shake well and strain into a rocks glass filled with fresh ice or a highball glass without ice. Garnish with a rosemary sprig.

egg nog C O C K T A I L

50ml parts Brandy1 teaspoon Sugar syrup250ml Milk5 Ice cubes1 EggGrated nutmegGarnish: nutmegGlass: TumblerHalf-fill a cocktail shaker with ice. Add the egg, sugar syrup, brandy and 250ml of milk. Shake for about 1 minute. Strain into a tumbler and sprinkle with some nutmeg.

peachy F R E E Z E

1 cup Ice cream1 cup Milk1 tsp. Salt3 drops Vanilla extract1 cup PeachGarnish: Sliced roasted peach and a mint leafGlass: Martini glassBlend milk, peaches, salt & extract until smooth. Add ice cream and blend until smooth. Makes 2 servings.

V O D K A T W I S T E R fizz50ml Vodka25ml Pernodtop up Ginger ale1 Egg white1/2 teaspoon Sugar syrup1 Lime slice5 Ice cubesjuice of LemonGarnish: Glass: highball glassPut the ice cubes into a cocktail shaker. Pour the lemon juice, sugar syrup, egg white, pernod and vodka over the ice and shake. Pour into a highball glass and top up with ginger ale. Garnish with a slice of lime.

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Passionate foodies and Master Chef aspirants often gripe about the difficulties of finding their favourite delicacies. All too often, fine foods and rare ingredients are reserved for exclusive restaurants and made inaccessible to the general public.

Lardiere Fine Foods, an online food store with a vast selection of specialty food products hand-picked by the renowned Chef Junelle Germishuizen, is seeking to change that. By building relationships with and supporting local producers, Lardiere sources rare, high quality products, and in some cases, Chef Junelle produces them herself.

“I want to ensure that every aspiring chef or food enthusiast has access to the same ingredients that the country’s very best restaurants do,” explains Chef Junelle. “Whether this means sourcing products from around the world, local artisans, or creating them ourselves, Lardiere is determined to localise the elite domain of gourmet dining.”

As testament to Chef Junelle’s pioneering spirit and determination in making fine foods and products available through her first of its kind store, Lardiere also holds sole distribution rights for two leading international brands – Wasara disposable tableware products from Japan and Weck Jars, glass canners and accessories from Germany.

Featuring the best in Japanese design, Wasara tableware products are made from 100% renewable tree-free materials, including bamboo and reed pulp. Japan has one of the most refined food cultures in the world and Wasara follows this legacy of the Japanese aesthetic and values by designing their products in elegant forms that naturally accentuate the delicacy of the cuisine and the graceful movements of those who hold them. The Weck Jars represent a new and innovative approach to home canning, and have become a popular way to preserve foods. Their high quality and big variety of beautiful glass jars have become the preferred choice for many

home cooks and artisans around the World. Both Wasara and Weck Jars are sought after globally and are now available in SA, thanks to Lardiere. With over 20 years of experience in the industry in various roles, Chef Junelle has a sharp eye for quality and is combining her creative flair in the kitchen with her passion for fine dining to give South Africa’s pantries a much needed makeover.

Apart from Wasara and Weck Jars, some of the store’s other flagship products include:

• Charcuterie from Richard Bosman, a local supplier from Cape Town with an excellent selection of cured and smoked meats.

• Ceramics designed by Mervyn Gers, a well-known local ceramicist whose exclusive hand-made creations are highly sought after, and this unique Artichoke Range can only be ordered through Lardiere and partner distributors.

• Almond & Blue Cornflower Nougat produced by Chef Anelda Venter, who worked with Margot Janse makes this signature product for Lardiere. The Blue Cornflowers, a rather unusual but visually appealing ingredient, are grown in the Lardiere garden.

• Soy Candles with refreshing and exclusive scents (including Basil, Lemon Verbena, Rose Geranium and Spicy Cinnamon) that keep flies away while cooking and eating, and the melted wax can also be used as a hand moisturiser. These candles come in two convenient sizes and are great as gift ideas.

• A selection of hampers for birthdays, holidays and most days you or some-one you know would like to create something especially delicious in their kitchen.

For the time being, Lardiere Fine Foods will only be delivering to the Gauteng region, however, Chef Junelle welcomes interested parties to contact her directly to arrange for special deliveries countrywide. For her contact details, a full product list and more information, visit http://www.lardiere.co.za/. G

L A R D i e R eB R I N G S G O U R M E T D I N I N G T O Y O U R D O O R

Clockwise from top left; hand-Made Signature Blue Cornflower Nougat, Chef Junelle Germishuizen founder and owner of Lardiere Fine Foods, Mervyn Gers Artichoke Ceramics.

WINA L E T s G O D U c k

H A M pER vA LU E D

AT R 3 4 0 . 0 0 E A

Lardiere Fine Foods & GINJA are giving away hampers to FIVE lucky readers. hampers include: Duck rillettes, Pate, Oolong tea jelly, Duck prosciutto & Pickled cherries. SMS LARDIERE and your NAME to 45901.

T’c & C’s Apply. SMS charged at R1.50

A spoonful ofhoneyOn every nectar collection, a bee stops at up to 100 flowers. Pollen attaches to her fuzzy little legs, fertilizing the flowers she visits. When she returns to the hive, she regurgitates the nectar, adding a specific enzyme into honey combs and sealing them with wax. Once all the excess moisture is removed, honey is formed. In her 4-6 week life span, a female worker bee will only collect enough nectar to make less than 1 teaspoon of honey. It is estimated that bees need to visit over 4 million flowers to make 1kg of their delicious food. Since a hive can be 10 000 – 80 000 bees strong, honey is produced relatively quickly.

Winnie-the-pooh is not the first avid lover of honey, the ancient Romans and Greeks thought that this marvellous insect creation was a food fit for the gods. Ancient Egyptian hieroglyphics of honey – often used to symbolise royalty - have been found in the Sun Temple in Cairo dating back to 2400BC.

A pot of honey was even discovered in King Tutankhamen’s tomb. What makes it truly remarkable is that even after 2000 years, it was still edible - as honey will never go off if it is stored correctly.

Honey does not taste the same in every country or even every province. Bees are only able to use nectar from local flowers and plants which makes every hive’s honey utterly unique.

You might have noticed that there are two different types of honey – raw and runny. Commercial honey is heated to make it runnier and easier to use. Raw honey isn’t heated and contains more pollen and enzymes. If you have allergies, try eating one teaspoon of local raw honey a day. This will help your immune system develop a resistance to pollen in the area.

To ensure you are buying pure honey, turn the bottle upside down and watch to see that one single bubble slowly travels up through the honey. If there is more than one bubble in a bottle, the honey is not pure and might even contain syrup to cut production costs.

When measuring honey, consider coating your utensils with oil to prevent sticking. Honey is a natural preservative and if you know that you are baking a cake or biscuits that won’t be eaten immediately, substitute half the sugar content with honey and reduce the temperature by 25-30ºC when baking. This will keep your baked goods fresh, moist and more delicious for longer. G

Albert Einstein once said that, “if the bee disappeared off the face of the earth, man would only have four years left to live.” What a crazy man - how could a buzzing little insect that stings once and dies be so important to mankind’s existence?

The answer is not because honey tastes so delicious that we cannot live without it; in fact, without bees, most of our plants, crops and flowers would die out. Bees are responsible for almost 80% of all pollination worldwide, which is something they do without realising while collecting nectar to make honey.

JUNIOR CHEF

106 GINJA FOOD

JUNIOR CHEF

Sticky honey Chicken• 8 chicken pieces (thighs and drumsticks) • 1 garlic clove chopped finely • 2cm piece of ginger grated • Juice of 1 lemon• 45ml soya sauce • 45ml honey

1. Preheat oven to 180ºC

2. Place all chicken pieces into oven proof dish

3. Mix all the ingredients together

4. Pour evenly over the chicken, making sure it is well coated

5. Leave to marinade for 30 minutes, turning occasionally

6. Bake for 45 minutes

7. Serve with rice and honey carrots (recipe below)

Honey Almond tart • 4 tablespoons Hilltop Honey• 3 medium eggs• 150g sugar• 180g Corn/golden syrup or Hilltop honey• 80g butter, melted• Half teaspoon almond extract• 80g almonds, sliced, toasted• 1 pie crust• Topping• 250ml whipping cream• 2 tablespoons powdered/icing sugar• Half teaspoon vanilla essence• Half teaspoon almond extract

1. Pre-heat oven to 180°C Gas mark 4

2. Lightly beat the eggs and gradually add the

granulated sugar, corn syrup, melted butter, honey and the almond extract. Mix well. Stir in almonds

3. Pour filling into pie crust and bake at 180°C for 45-50 minutes. Leave to cool on rack

4. Whip the cream, powdered sugar, and remaining extracts until soft peaks form. Serve pie with a dollop of the cream

Honey Macadamia Brittle • ½ cup butter• ½ cup honey• 1 cup macadamia nuts • Small bowl with water for testing

1. Grease a baking tray or line a tray with a silicone baking mat

2. Heat butter and honey on a medium heat, stirring occasionally

3. After a few minutes, use a spoon to put a small drop of the mixture into the water bowl

4. You will know it is ready when it turns hard and balls up immediately

5. Add the nuts and stir for another minute

6. Pour it onto the baking tray and refrigerate until cool and hardened

7. Flex the sheet to get the brittle off and cut or break into smaller pieces

Sweet ‘n Fruity Smoothie

• 175ml plain yoghurt • 1 peeled and chopped mango• 350ml orange juice • 1 peeled and chopped banana

JUNIOR CHEF

108 GINJA FOOD

Honey Almond tart

JUNIOR CHEF

• 20ml runny honey • ½ cup ice

1. Place all ingredients in a blender and whizz for 30 seconds

2. Add ice and blitz until smooth

3. Serve immediately

Honey & Spice Biscuits • 275g flour• ¼ t bicarb• ¼ t cinnamon• ¼ t clove• ¼ t ginger• Pinch of nutmeg• 125g soft brown sugar• 125g runny honey• 50g softened butter

1. Preheat oven to 180ºC

2. Sift flour, bicarb, spices and sugar together and mix well

3. Add honey and soft butter

4. Work mixture with fingertips at first

5. When dough starts to come together, rub between palms until thoroughly combined

6. Roll the dough out on a floured surface about 5mm thick

7. Use a cookie cutter of your choice

8. Place the cut biscuits onto a tray lined with baking paper

9. Bake for 12 minutes or until biscuits are light browned

JUNIOR CHEF

110 GINJA FOOD

Honey & Spice Biscuits

JUNIOR CHEF

CAPE TOWN

***Bistrot BizercaArea: Cape TownCuisine: Bistro, FrenchAmbience: Comfy & Casual, Contemporary CoolLunch: 12 noon–3pm, Mon–Fri, light courtyard meals 3pm–6pm Dinner: 6:30pm–10pm, Mon–Fri 021 423 8888Heritage Square, 98 Shortmarket Street, Cape Town

***Best of AsiaArea: Green PointCuisine: Sushi, ContemporaryAmbience: Contemporary CoolLunch: 12 noon –11pm, Mon–SunDinner: 12 noon –11pm, Mon–Sun021 439 4918Paramount Place 105 Main Road, Greenpoint, Cape Town

***Zachary’sArea: KnysnaCuisine: Contemporary, South AfricanAmbience: Classic EleganceDinner: 6pm–10pm (inquire about seasonal hours), Mon–Sun044 302 3333Conrad Pezula, Lagoonview Drive view,

Knysna

***Carné SAArea: Cape TownCuisine: Steakhouses, ItalianAmbience: Classic EleganceDinner: 6:30pm–10pm, Mon–Sat021 424 346070 Keerom Street, City Bowl, City Centre, Cape Town

***Cuvée at SimonsigArea: StellenboschCuisine: Light meals, Contemporary, Fusion, International, French, South African, Fine Dining, VegetarianAmbience: Classic EleganceLunch: Sun 12 noon–2pm, Tues–Sat 12 noon–3pm Dinner: 7pm–10pm, Wed, Fri & Sat 021 888 4932Kromme Rhee Road, off R44, Koelenhof, Stellenbosch

DURBAN

***Fig Tree RestaurantArea: BallitoCuisine: Global / InternationalAmbience: Classic Elegance

Opening times Summer: Tues–Sun 6am–10pm.Opening times Winter: Tues–Sunday 6:30am–10pm.032 946 5403Simbithi Country Club, Shaka’s Rock Road, Ballito, North Coast

***SevrugaArea: UmhlangaCuisine: Sushi, Contemporary, Continental, Fusion, International, Mediterranean, Asian, French, Indian, Italian, Japanese, South African, Thai, Fine Dining, VegetarianAmbience: Hip & Happening, Classic EleganceOpening times: Sun–Thurs 12 noon–10pm. Fri–Sat 12 noon–11pm.031 584 7445Level 2, Shop F183/3 Gateway Shopping Centre, Umhlanga

***AquaArea: UmdlotiCuisine: Fusion, Fine Dining, Global/International, SushiAmbience: Classic Elegance, Comfy & CasualOpening times: Sun lunch 1pm–9pm, Dinner: Tues–Thurs 6pm– 10.30pm, Fri–Sat 6pm–11pm

R E S T A U R A N T G U I D EThe GINJA Selection guide to dining out.

DINE OUT

112 GINJA FOOD

CARNé SA, CAPE TOWN

DINE OUT

113GINJA FOOD

031 580 56001 Sibaya Drive, Sibaya Casino, Umdloti

***Hartford HouseArea: Mooi RiverCuisine: Contemporary, Fusion, International, Fine DiningAmbience: Classic EleganceBreakfast: Mon–SunLunch: Mon–SunDinner: Mon–Sun033 263 2713Hlatikulu Road, Mooi River

***Thandi RestaurantArea: BallitoCuisine: Light meals, Seafood, Steakhouses, South AfricanAmbience: Classic EleganceBreakfast: 6.30am–10.30am, Mon–SunLunch: 12 noon–5pm, Mon–SunDinner: 6.30pm–10.30pm, Mon–Sun032 538 5000M4, Zimbali Lodge, Ballito

JOHANNESBURG

***Saxon Qunu GrillArea: Sandhurst

Cuisine: SteakhousesAmbience: Classic EleganceBreakfast: 6.30am, Mon–Sun Lunch: 12:30pm, Mon–Sun Dinner: 6pm - 10pm, Mon–Sun 011 292 600036 Saxon Road, Sandhurst, Johannesburg

***BiteArea: GreensideCuisine: Sushi, AsianAmbience: Contemporary CoolLunch: 11am–3pm, Tues–SatDinner: Tues–Sat: 5pm–10pm, Mon: 4pm–10pm011 486 0449137 Greenway Street, Greenside, Johannesburg

***Le CanardArea: MorningsideCuisine: International, FrenchAmbience: Classic EleganceLunch: 12 noon–2pm, Mon–FriDinner: 7pm–10pm, Mon–Sat011 884 4597163 Rivonia Road, Morningside, Johannesburg

***The PatisserieArea: Illovo

Cuisine: Bistro, Light mealsAmbience: Contemporary CoolOpening times: Mon–Sat011 268 0022Rudd Road Post Office Centre, Rudd Road, Illovo

***Park CafeArea: ParkwoodCuisine: Light meals, ContinentalAmbience: Comfy & CasualBreakfast: 7:30am–11:30am, Mon–Sat Lunch: 11:30am–3:00pm, Mon–Sat 011 117 2050Lower ground floor, The Parks Shopping Centre, corner of Jan Smuts and Wells Ave, Parkwood

***DW Eleven 13Area: Dunkeld WestCuisine: Contemporary, Fusion, International, Fine DiningAmbience: Classic EleganceLunch: 12 noon –2:30pm, Tues–SunDinner: 6:30pm–10pm, Tues – Sat011 341 0663Shop 11-13, Dunkeld West Shopping centre, corner Jan Smuts and Bompas Streets, Dunkeld West, Johannesburg

DINE OUT

114 GINJA FOOD

SPICEGINJA

BRING YOUR FOODTO LIFE!

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