9 772307 224007

14013

michelangelo hotel &

pol roger exclusive

champagne chefs edition

a taste of portugal

OCTOBER/NOVEMBER 2014South AfricaR45.00 (incl.VAT) Other CountriesR39.47 (excl. VAT)www.ginjafood.com

& what's trending in the kitchen

david higgs so you want to be a chef?

deliciously delectable living

sa's only chef owned food magazine

Jamie Oliver Recycled

Glass Carafe * Jamie

Oliver Recycled Glass Sets

* Jamie Olivier Terracotta

Pitchers * Jamie Olivier

Terracotta Oil Bottles *

Jamie Oliver Terracotta

Oven Dishes * Jamie Olivier

Terracotta Bowls * Jamie

Oliver Vintage Cutlery Sets

* Jamie Oliver Pestle and

Mortar Sets* Jamie Oliver

Rib Runners & Placemats*

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

tableware and utensils. All of the products in these ranges

are the kind of thing I use in my own home. Whether you’re

after everyday gear or something a bit special, we’re sure to

have the products for you.” Jamie Oliver

Available at Boardmans, all leading homeware stores and www.ginjashop.com • Contact Berzacks on 011-3347634 or appliances@berzacks.co.za

MÉthodE Cap ClassiquE the ‘champagne’ of south africa 22

loCation, loCation, loCation the delightful Durbanville hills cellar 84

aCross thE tablE with la motte’s cellarmaster 98

obrigado portugal a taste of travel 64

TRAVEL

suMMEr Fun in thE KitChEn

with tracy going 112

JUNIOR

FinE dining baCK stagE an exclusive chef’s table at the michelangelo hotel 08

subsCribE & Win luxury accommodation at the michelangelo 20

ChaMpagnE ChEFs interviews with some of cape town’s top chefs 25

toasting and tasting Delicious champagne infused dishes 30

so you Want to bE a ChEF chefs' schools investigated 41

CooK With thE looK a sneak peek into kitchen design trends 48

JEWEllEd ConFECtionary win a delectable diamond 56

ChEF’s EssEntials a selection of fine cooking products and utensils 60

Food Fit For a King coniglio rabbit meat 76

solly says… chef solomon’s pan fired dorado 118

FOOD

DRINKS

bon

appé

titChEF’s notE a word from chef Jacqui 04

Contributors 06

ChEF's piCK saffron, the golden spice 90

out and about fabulous foodie events 96

asK a ChEF David van staden answers foodie questions 106

suss out sassi understanding sustainable seafood 120

baCK to basiCs perfecting potatoes 124

on thE shElF new products on the market 126

booK rEviEW Death by burrito 129

ovEr thE Coals a dining experience in nZ 134

ginJa ChEat shEEt 136

rECipE indEx 138

dirECtory 140

REGULARS

You know that giddy feeling you get when you wake up on your birthday knowing you have everything in the world to be grateful for? Well, that’s how I feel about this month’s edition of GINJA.

Infacet Jewelers and Von Geusau have collaborated to sponsor the most spectacular diamond giveaway in CHOCOLATE! I think I may become a subscriber this month! To add to this glamour, we have picked out some of the most prominent South African chefs and given you a glimpse into what makes them tick. Our pick of “Champagne Chefs”.

While on the topic of champagne, I have to share this with you; this month Pol Roger offered us the opportunity to pair recipes with their gorgeous champagne. The champers arrives and I start experimenting at home, when my husband walks in and almost has a coronary! His face, to see me cooking with some of his favourite champagnes, was priceless! I have to admit it was very much a “one for you, two for me” kind of experiment!

So before I get too carried away and tell you all the juicy bits of what’s to follow, I hope you enjoy this month’s offerings of gorgeous food, spectacular giveaways and unbelievable findings.

Don’t forget to write to me with your stories, recipes or comments at chefjacqui@ginjamedia.com. Happy Cooking

- Chef Jacqui Brown

chef'

s not

e

BOTTEGA’S ITALIAN

BUBBLIES HOT NEW

FAVOURITE IN SA

04

Three generations of the Bottega family have produced some of Italy’s finest and most

sought-after wines and spirits; their enterprise is situated in the heartland of Prosecco

country at Bibano di Godega, near Venice.

Bottega Prosecco Gold, regarded as the Ferrari of Proseccos, is distributed in a striking gold-plated bottle. The wine is notable for its persistent foam and fine

bubble. Expect aromas of fruit and flowers, scents of Golden Delicious apples, Williams

pears, and lily of the valley flowers.

The popularity of Prosecco, the Italian equivalent of Champagne, is booming around the world. In South Africa, the trend is on the rise too as wine lovers discover the pleasures

of this enduring Italian sparkler.

Bottega products imported by Profumi D’Italia are available at leading retailers nationwide, including the liquor divisions of Pick n Pay, Checkers, Spar, Ultra Liquor Stores, Makro,

Picardi, Blue Bottle and Liquor City. Retail price R379.99.

Product info: Giuliana Abrahamse (021) 554 4831 | email ga@profumiditalia.co.za

Press assistance: Manley Communications 0861 MANLEY (626 539) | premierbrands@

publicity.co.za.

BOTTEGA’S ITALIAN

BUBBLIES HOT NEW

FAVOURITE IN SA

www.facebook.com/ginjaFood

www.twitter.com/ginjaFood

www.pinterest.com/ginjaFood

SCAN ME! SEE WHAT’S HAPPENING ONLINE!

CHIEf EdITOR & GROuP ExEC CHEf JACqui BROWnchefjacqui@ginjamedia.com

MANAGING dIRECTOR & HEAd Of dISTRIBuTION PARRY BROWnpbrown@ginjamedia.com+27 (0)82 522 1473

EdITORIAL CONTRIBuTORSHEATHER BluMGARY WRiGHT

CONTENT MANAGER & CHEfBIANCA WESTHORPE-POTTOWbianca@ginjamedia.com

HEAd dESIGNER KATE SCOTTdesign@ginjamedia.com

dESIGNER & ILLuSTRATORJACO OOSTHuYzEnjaco@ginjamedia.com

MARKETINGBRiDGiD HAMilTOn RuSSEllmarketing@ginjamedia.com+27 (0)82 565 1591

AdVERTISING SALES & CLIENT SERVICEniCKY MEARSnicky@ginjamedia.com+27 (0)82 927 5408

SuBSCRIPTIONS & COMPETITIONSMAGGi VAn RHYnmaggi@ginjamedia.com+27 (0)83 857 2731

CONTACT uS+27 (0)31 563 0054 P O Box 20111Durban North, 4016www.GINJAfOOd.COM

®ou

r con

tribu

tors EmILE JOubERT is a wine marketer

and branding specialist, as well as a freelance writer and published author. He has been visiting Portugal regularly for over 30 years.

DAVID HIGGS is the internationally acclaimed executive chef of

the world renowned Saxon boutique Hotel, Villas & Spas in

Johannesburg.

NICk bRITT is a voracious reader having spent 45 years in book publishing. A keen golfer, he also loves writing and gardening and is a dab hand in the kitchen too.

TRACY GOING is a former Radio and Television News Anchor and presenter who since leaving the

public arena has devoted herself to her next big passion namely food.

DAVID "SOLLY" SOLOmAN has been a chef for most of his life. He and his wife Jane own miller's Thumb, arguably the best fish restaurant in Cape Town.

DAVID VAN STADEN, Tsogo Sun’s Executive Chef, enjoys cooking,

pottering in his herb and strawberry garden, eating out, skateboarding and

surfing, all with his kids and wife.06

bACkSTAGEFine dining

Chef Jacqui Brown and Michelangelo's Chef Rob Creaser treat their guests to a Pol Roger Champagne Chefs' table

Photography by Marcel Sigg

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od

Nothing sparkles as much as spring, excellent cooking and superb champagne.

Two chefs cooking at the michelangelo Hotel's Piccolo mondo Restaurant whilst Pol Roger Champagne enhances the day, and you have something seriously special. That is just what happened when Chef Jacqui from Ginja partnered with Rob Creaser, Executive Chef at the michelangelo, to cook up a storm for a select handful of very fortunate writers.

The playful chemistry between the two maestros was evident from the outset as they prepared their delicious recipes and paired them with the various Pol Roger champagnes in a relaxed and good humoured manner.

blogger Sarah Cangley (Cheek to Chic), Jessica blythe (Get It) and bianca Pelser (De kat magazine) as well as Andrea Nagel (The Times) were the delighted invitees to share this sparkling event with Chef Jacqui and Rob as well as marcelle Nickloes from Pol Roger. Chef Rob also took the group of visitors for a tour of his kitchen and surprised guests with complimentary chef hats and special aprons before asking his guests to join him at the main Chefs’ Table.

Chefs’ Tables tend to inspire, and it wasn’t before long Sommelier michael De Wet was teaching Jessica blythe the art of sabrage with a humble bread knife to shrieks of delight from the group. General manager of The michelangelo, Roberto Rosa, could also not resist dropping in for a glass of Champagne to get in on the action at this memorable event.

Needless to say, a very good time was had by all.

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food

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Chef JACquI bROWNJacqui is a dynamic chef, and thrives

on energy. Apart from the torque, she wears many hats and masters many

trades. Jacqui’s time is spent juggling cooking at events, sharing inspiration

at talks, producing a culinary magazine, running an online shop,

travelling extensively, and is a devoted mother of two active tweens. And the

most recent cherry on top; Chef Jacqui has been appointed National Culinary

Arts Executive for The International Hotel School.

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CHEf Rob CreaserRob did his training during his National Service after being

given the advice, “do the chef’s course, you won’t go hungry and everyone will be your friend”. On completion he went to hone his skills in England working his way up to sous chef of a large arts and entertainment complex.He returned to Cape Town, starting at the mount Nelson

Hotel and eventually became Executive Chef of The Victoria Junction Hotel. In search of new challenges he took up a lodge position as Executive Chef of Londolozi

Private Game Reserve followed by a year travelling in Asia experiencing new culinary styles. Rob is now Executive Chef of The michelangelo Hotel, flagship of the Legacy group and a member of Leading Hotels of The World.

13fo

od

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SERVES: 10PREP TImE: 30 mINS COOkING TImE: 25 HRS

PoRK Bellysous vide champagne

Chef Jacqui Brown's Sous Vide Champagne Pork

Belly, with an Apple and Sage Purée, a Pea and Mint

Purée, Rind Popcorn and Sweet Baby Carrots.

A Chef Jacqui Brown original recipe

Easy Hard

15

sous vide champagne

fOR THE CHAmPAGNE SOuS-VIDE PORk bELLY1. Prepare brine: mix together salt and sugar in a large stockpot. Add peppercorns, thyme and bay leaves. In a small saucepan or kettle, bring about 500 ml of champagne to a boil. Pour the boiling water into the stockpot, stirring to dissolve the salt and sugar. Add the water, carrot, leek and onion. Add the pork belly to the brine, ensuring that it is completely covered. Refrigerate overnight.2. Remove the pork from the brine and brush off any seasoning and discard the brine. Place the brined pork belly in a bag and vacuum seal on medium. Cook sous-vide at 65˚C for 24 hours. Let rest for 10 minutes, then submerge the bag in an ice bath. Once cooled, refrigerate until thoroughly chilled.3. Cut and trim the pork belly into eight evenly-sized rectangular blocks. Cut each block into 2-3 smaller pieces. Place the pork belly on a large plate, cover and store in the refrigerator until ready to use.for service heat a non-stick frying pan over medium heat. Add the pieces of pork belly and carefully sear for a few minutes on each side until they are a rich golden brown all over.fOR THE RIND POPCORN1.Place pork rind in stockpot, cover with water and bring to a boil. 2.boil rind for approximately 3 to 4 hours, until very soft and able to tear apart easily. 3.Turn pot off and let cool for half an hour. 4.Remove rind from warm water and lie out onto cooling racks, rind side down, and place in refrigerator for 2 hours.

5.Once chilled, remove rind from rack and scrape off any excess fat if any. (This is important, the more fat you remove the crispier your popcorn will get.)6.Once you have removed all of the fat, dice the rind into 5mm cubes and allow to dry out on a sheet tray overnight or until completely dry. 7.The rind will feel rock hard and inedible, that’s how to know it's ready.8.Once skin is completely dry, drop into a deep fryer and allow to puff. It'll take about 20 seconds. 9.Remove what is now the popcorn from the fryer, season with spice mix.fOR THE APPLE, CIDER AND SAGE PuRéE1.Gently sauté the onions in olive oil until soft and translucent. 2.Add the apples and butter and cook for 5 minutes. Add sage, pepper, sugar and cider and cook until the apples are soft. 3.Purée in a food processor until smooth. keep warm.fOR THE PEA AND mINT PuRéE 1. Cook the peas in boiling water with a pinch of salt, with the lid off, for 3-4 minutes, until they are just cooked. 2. Drain and tip into a food processor and whiz up with the butter, mint and season to taste. If you are making it ahead of time, make sure that you do not cover it while it is hot, so as to retain the fresh green colour. Reheat gently when ready to serve.TO ASSEmbLEArrange pork slices on generous smears of pea purée and apple purée, sprinkle with rind popcorn. Garnish with sweet carrots, pea shoots and micro herbs.

ingRedients120 g salt

70 g granulated sugar

4 whole black peppercorns

3 bay leaves

3 sprigs thyme

1,5 L water, divided

500 ml champagne

1 medium carrot, cut into 2,5cm pieces

1 small leek, cut into 2,5cm pieces

1 small onion, cut into 2,5cm pieces

1 pork belly, about 2.5 - 3 kg

rinD popcornPork Belly Rind

2 Tbsps salt

4 Tbsps sugar

2 tsps cayenne

1 Tbsp parprika

Oil for deep-frying

apple, ciDer anD sage purée6 medium Granny Smith apples,

peeled,

cored and cut into thick slices

2 medium onions, sliced

20 small Sage leaves

500 ml cider

30g butter

1 pinch of freshly ground black pepper

Olive oil

150g soft brown sugar

pea anD mint purée450 g baby peas

½ tsp freshly ground salt and black

pepper, or to taste

25 g butter

1 Tbsp roughly chopped mint

garnishPea shoots, Micro herbs

and Sweet carrots

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fOR THE CRISP PARmAbuy good quality slices, place on a lightly greased tray and crisp in a low oven.fOR THE CHAI APPLEPeel the apples and remove the flesh, squeeze the lime juice, mix together and add the butter. Wrap in foil and bake at 180˚C until soft.Remove and purée with chai spice. Season and store.fOR THE OAT POLLEN CRuSTToast the oats in a moderate oven then cool, add bee pollen and bash in a mortar & pestle.fOR THE VANILLA PumPkINWe use a small Parisian scoop for the pumpkin to make perfect balls (all the offcuts went into a soup so nothing was wasted). make a stock from the vanilla and water, then cook the pumpkin in it.fOR THE DISH1. Heat a pot of water to the boil, get ice ready.2. Place the honey comb and butter in a saucepan on a low stove to infuse and ladle off the clear butter.3. blanch the rock lobster for a minute in the water and place in the ice.4. Remove the lobster tail from the shell, smear with the honey butter and place in a vacuum bag and seal. Sous vide for 30 min at 46˚C. (Sous vide is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment.)5. Remove and roll in the oat crust then pan seer.6. Cook edamame beans in boiling water for a couple minutes.7. Heat the chai apple, and warm the pumpkin balls in the vanilla stock.8. Plate with the chai apple then three disks of rock lobster. Add the vegetables, then garnish with Parma Ham shards and soy “ca

ingRedientsfOR THE CRISP

PARmAGood quality sliced Parma Ham

fOR THE CHAI APPLE3 granny smith apples

3 starking apples

2 limes

A knob of butter

1 tsp chai tea spice

fOR THE OAT POLLEN CRuST

1 cup of oats

½ cup bee pollen

fOR THE VANILLA PumPkIN2 vanilla pods

300 ml water

7 pumpkin balls per portion

Seasoning

fOR THE DISH6 rock lobster

300g butter

200g honey comb

Edamame beans

Vanilla pumpkin balls

Chai apple

Crisp Parma Ham

Soy caviar

food

RocK loBsteR

butter honey poached

SERVES: 6PREP TImE: 60 mINS

COOkING TImE: 30 mINS

Easy Hard

Chef Rob Creaser's Butter Honey poached Rock Lobster with an oat-pollen crust on a bed of chai apple, vanilla pumpkin, edamame beans, garnished with crisp Parma ham.

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Champagne poached pear and berry dessert “

CHEfS’ TAbLES TEND TO INSPIRE, and it wasn’t before long

sommelier Michael De Wet was teaching Jessica Blythe the art

of sabrage with a humble bread knife to SHRIEkS Of DELIGHT

fROm THE GROuP.

food

fOR A DELIGHTfuLLY different theme, try a dinner using a bit of the bubbly AS AN INGREDIENT in

“

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Pol Roger CHAmPAGNE PAIRING“Pol Roger is the 'gentlemen's' Champagne,” as Jean-Paul kauffman wrote in "Voyage en Champagne". It is not surprising, therefore, that Winston Churchill, and even the british Royal family should have made it their favourite over the years. This refinement reflects a whole lifestyle. It is also a source of infinite pleasure. Pol Roger Champagne has a soul, created by the union of a family's spirit and the character of a vineyard.The quality and excellence of Pol Roger was a perfect pairing for our delectable dishes:

Amouche Bouche & Oyster Au Gratin paired with pol roger pure

Butter Honey Rock Lobsterpaired with pol roger brut reserve non vintage

Sous Vide Champagne Pork Belly paired with pol roger rich

Champagne Poached Pear and Berry Dessert paired with pol roger vintage 2004

Oysters au gratin

Pol Roger, exclusively imported by Great Domaines and available at selected retailers. See www.greatdomaines.co.za for a full list of stockists.

The michelangelo hosts special monthly Gourmet Dinners with various winemakers. for more information contact the Piccolo mondo restaurant at The michelangelo Hotel on (011) 282-7000.

luxury aCCoMModation For tWo | dECadEnt dinnEr & brEaKFast | baCK and nECK MassagE

Subscribe to GINJA The food magazine for 6 editions and stand a chance to Win tWo nights luxury aCCoMModation For tWo at thE MiChElangElo hotEl

including a decadent 5 course dinner at Piccolo mondo and breakfast, as well as a hot stone or

warm candle wax - back and neck massage

sEE our subsCription dEtails on pg 82

Subscribe and win!

IS IT TIME TO SHOPONLINE

N BOER MAAKN PLAN

OR

WWW.GINJASHOP.COM

20

IS IT TIME TO SHOPONLINE

N BOER MAAKN PLAN

OR

WWW.GINJASHOP.COM

mCC

méthode cap classique the 'champagne' of south africa

The work done by the Cap Classique Producers Association is driving the world class quality of this celebratory style of wine.

Champagne is a wine region in france renowned for it's bubbly. Some years ago their controlling body, CIVC, objected to the use of the word “Champenoise” by other producers. As a result, Cape producers had to come up with an alternative name and in South Africa, this prestigious wine category became known as Cap Classique.

The name was derived from the fact that the classic art of winemaking was introduced to the Cape by the french Huguenots, and the first bottle-fermented sparkling wine produced at the Cape was called kaapse Vonkel (Cape Sparkle).

The Cap Classique Producers Association (CCPA) was established in 1992 by a group of like-minded producers who share a passion for bottle-fermented sparkling wines, made according to the traditional method (méthode Champenoise). Their mission is to promote South Africa’s premium méthode Cap Classique (mCC) wines, as well as the common interests of the producers. They also intend to establish mCC as a generic term to describe these wines, ensuring that it is recognised both locally and in the international marketplace.

The association is constantly striving to improve the quality standards of all the members’ wines made according to this classic bottle-fermentation method. Part of achieving this goal is the establishment of technical criteria and organoleptic

approval of base wines. Significantly, all the serious producers of Cap Classique are members of the association and they share a common objective of cultural and educational upliftment of the community.

Lovers of South African bottle-fermented bubbly can rest assured that all Cap Classique wines are made according to the traditional time-honoured method and the quality promises to be better than ever.

Grapes are selected from a diversity of regions in the Cape, resulting in highly individual styles. Only specific white and red grape varieties are used to ensure delicate fruit and rich complexity. Grape selection in the vineyards ensures that only perfectly healthy grapes are handpicked and brought to the cellar.

Whole bunch pressing is at the heart of the winemaking process, with only the first pressing, our cuveé, used to make the various base wines destined to be called Cap Classique. Individual base wines and blends are tasted annually by the Association’s own members to ensure that the final wine is of a high quality.

Once bottled, the bottles ferment and mature horizontally in cool, dark cellars for a minimum of twelve months. There are individual members who ensure much longer yeast contact time, depending on the style and vintage. After riddling and disgorging, Cap Classique wines are left to mature on the cork for some time, to ensure integration and balance. This commitment to quality is evident in your glass every time a Cap Classique cork is popped.

france is not the only country that can produce this wine style to perfection.

23dr

inks

CHEf

SCh

ampa

gne

We spoke to some of Cape Town’s top chefs and asked them a few questions they are not

often asked. Take a behind the scenes look at the person beneath

the toque.

maliKa van Reenen Executive Chef The Cape Grace Hotel, Cape Town

malika comes across as a warm-hearted dedicated chef who is not afraid to embrace the funny side of life.

ginJa: Where did you train to be a chef?mALIkA: Cape Town Hotel Schoolg: Most indispensable kitchen gadget?m: A really sharp knife.g: Worst culinary experience?m: As a trainee, cooking in my very first competition, I used a whole bottle of fish sauce which I reduced and thickened to serve with mussels as a jus. The judges’ mouths were puckered to say the very least.g: if you won an all expenses holiday anywhere in the world, what would you do?m: New York, New York. It’s the one place on earth I feel challenged in every way.g: What or who inspires you?

m: The amazing energy that is endemic in all human beings.g: are you an adventurer or a spectator?m: Definitely an adventurer.g: Worst nightmare?m: I have a recurring dream that everything is ready for a function and I discover that the meat is completely frozen. more night terror than nightmare from a chef’s perspective.g: Favourite sports team?m: I am not much of a fan but I did used to watch football when I worked in the uk some years back.g: Favourite mode of travel?m: In march I went to St Helena as part of an initiative between The Cape Grace

and the islands new hotel school. five days each way on the RmS St Helena made me realize what sea-sickness is all about. So you can work out my least favourite mode of travel. I had a fabulous time on the island, however, which made it all worth it.g: apart from cheffing, what other talents would your colleagues say you have?m: bionic hearing. my colleagues are somewhat disturbed by my ability to hear everything that is said, even in our large, busy kitchen.g: Comfort food?m: Cheese on toast - a really well matured cheddar is essential for the comfort factor.

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ginJa: Where did you train to be a chef?GARTH: The Cape Technikon Hotel School and in-service at the mount Nelson under the inspirational Garth Stroebel.g: What is the most unusual ingredient you’ve cooked with?GA: Giraffe when I worked at Shamwari.g: Most indispensable kitchen gadget?GA: Definitely my new Thermo mix.g: if you won an all expenses holiday anywhere in the world, what would you do?GA: I have had wonderful times in the

Napa valley and would go there again like a shot.g: best boss ever?GA: Garth Stroebel.g: luxury item you cannot live without?GA: Castle Lite and wine gumsg: What or who inspires you?GA: Right now I am inspired by Chefs who cook comfort-style food.g: Favourite sports team?GA: The Stormers in super rugby, and then I support the national side across all the sporting codes.g: apart from cheffing, what other talents would your colleagues say you

have?GA: my soccer playing ability would probably be it. I represented Western Province Schools and I still play for Ashford united in my favourite position, left midfield.g: Favourite trade supplier?GA: Theo Ludz has been my veg supplier for years. He can always pull something out of the hat and the quality is top-notch.g: Comfort food?GA: I had it last night as a matter of fact. Roast chicken with pomme purée peas à la française – a delicious and comforting delight.

gaRth almazan Executive Chef Catharina’s at Steenberg, Constantia

A wholly engaging and highly energetic chef, Garth oozes enthusiasm for a career he clearly loves.

food

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shyamlonganiExecutive Chef Taj, Cape Town

This warm and gentle chef has been at this hotel since it opened five years ago and is enjoying Cape Town to the fullest. His wife Harpreet is Executive Sous Chef.

ginJa: Where did you train to be a chef?SHYAm: India has a government sponsored program whereby every state has a Hotel School. Each year about a million people apply and eventually only about 12000 make it through the rigorous acceptance procedure. Although I hail from Delhi, I was sent to Amerhabad where I completed the intensive three year full-time course.g: What is the most unusual ingredient you’ve cooked with?S: A chutney from the south of India that is made from red ants. It is surprisingly delicious.

g: Most indispensable kitchen gadget?S: A stick blender is always useful. I have a very good Tefal one currently.g: Worst dining experience?S: When I worked in London my pet hate was restaurants who purported to be Indian but served bangladeshi food.g: if you won an all expenses holiday anywhere in the world, what would you do?S: I would be off to Peru in a heartbeat. The food there is sublime and the different ingredients really inspiring. Peruvian food is going to be the cuisine of the next two decades in my opinion.g: What or who inspires you?

S: A lifelong friend who now lives in the uSA. We were at school and college together and he has always been an inspiration. Another inspiring man is a colleague who was shot in the stomach and femur during that terrorist attack on The Taj mahal Palace Hotel, mumbai. Despite the terrible trauma, he remains a really positive person and I really admire him. I and my wife, who was 7 months pregnant, were fortunate to have been off on that dramatic day.

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PeteRtemPelhoff Executive Chef The Cellars Hohenhort

This is a chef who, before going to work, can often be found immersed in the ocean, cutting kelp and seaweed which he uses as ingredients – how fresh can you get?

food

ginJa: Where did you train to be a chef?PETER: I was in the very first intake at The Institute of Culinary Artists (ICA), Stellenbosch in 1996. I was the only male student, so those were interesting times.g: Most indispensable kitchen gadget?P: A speed peeler is invaluable particularly for very fine peels. The one we currently use is a Swiss kuhnrikon.g: if you won an all expenses holiday anywhere in the world, what would you do?P: Japan would be my instant choice. I have been there before and I am

completely smitten with the food, the restaurants and the culture. Their work ethic is also second to none. If I could stretch the trip I would head on to Thailand and Vietnam to take in some street food.g: luxury item you can't live without?P: fois gras. The moment I first tasted it as a young student I was overwhelmed by it's incredible flavour. We have a medley of fois gras and onions on The Greenhouse menu that hits the spot with most of our guests.g: Worst nightmare?P: Working at a London restaurant

called Automat when, in mid-service, the extractor packed in. The open plan restaurant rapidly filled with smoke and as patrons tried to evacuate the fire door started closing. A really hairy moment that fortunately was resolved. A lot of diners left without paying, however!g: Favourite sport?P: Rugby and cricket, but I am also mad about ice-hockey, having spent 5 years of my youth living in Canada.g: Comfort food?P: Chucking steak, chicken and wors on the braai, and chilling with my wife and kids is my kind of comfort.

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We bring out the champagne flutes and pop the corks, as Chef Jacqui shares her creative culinary ways with champagne at the chic Elements Café bar. Situated on the terrace of the beverly Hills Hotel, umhlanga’s hottest spot provides a perfect panoramic backdrop to our fiesta of fizz.

Champagne lubricates the language of love – and what celebration is complete without a bottle or two of bubbly? So why not add a bit of sparkle to your cooking? for a delightfully different theme, try a dinner using a bit of the bubbly as an ingredient in each course, from salad to dessert. Try out some of Chef Jacqui’s effervescent champagne recipes. use champagne in your cooking instead of wine. Deglaze a pan, or add in the early stages of a recipe and allow it to bubble up. most of the alcohol will be burnt out and it will add real depth of flavor, becoming an integral part of the dish. Champagne is also wonderful added at the end of cooking where it can give a fresh and delicate flavour. If you have just a bit left in a bottle, stir it into a parmesan risotto just before serving to make a simple dish sublime.

food

TASTINGToasting &

Delicious champagne infused dishes from Chef Jacqui Brown

citRus to seaoysters with frozen champagne grapes and a champagne-grapefruit dressing

ingRedients6-10 fresh oysters

Juice of one grapefruit

250 ml champagne

1 shallot, finely chopped

12 red grapes, grapefruit

flesh and micro herbs to

garnish

Salt and pepper to taste

1. Soak the red grapes in 125ml of champagne overnight. Drain and place in freezer.2. In a dressing bottle, mix remaining 125ml champagne, grapefruit juice and chopped shallot. mix well, season with salt and pepper and chill.3. Arrange the oysters over a tray of ice and drizzle with the chilled dressing. Scatter tray and oysters with champagne grapes, micro herbs and the flesh of the grapefruit.

Easy Hard

SERVES: 4 PREP TImE: 20 mINS

32

food A Chef

Jacqui Brown

original

recipe

CHAmPAGNE lubricates the language Of LOVE

“

fOR A DELIGHTfuLLY different theme, try a dinner using a bit of the bubbly AS AN INGREDIENT in each course.

“

34

A Chef Jacqui Brown

original recipe

1. Separate the tails from the body. Remove the flesh from the tails. 2. To make stock: Place all the shells in a deep pot with 3 litres of water, half an onion, the bay leaves and the peppercorns, carrots, celery and salt. Simmer for 30 – 45 minutes and strain the stock into a clean saucepan. Continue to simmer until the liquid has halved in volume. Add a large pinch of saffron and turn down the heat to keep the stock warm to make the risotto.3. for the crayfish: melt a knob of butter in a bowl and add finely chopped garlic, chopped red chilli, salt and pepper. Cover the crayfish in the butter and braai over an open flame. be careful not to overcook! Then set aside.4. for the risotto: Over medium heat, gently sauté the shallots in the olive oil and butter in a heavy based pot or saucepan until soft and translucent, careful not to burn. Add the garlic, chopped chilli, salt and pepper, followed by the rice. fry gently until the rice grains become translucent around the edges.5. Add the champagne and simmer until the alcohol has evaporated. Turn down the heat and begin adding the stock one ladle at a time, only adding more once the rice has absorbed everything. be careful not to over work the rice and turn it to 'mush'. After approximately 20 minutes of stirring and adding stock, your rice should be cooked. keep testing until the rice is just cooked. Just before it is ready, you can add the finely grated Parmesan and crayfish meat.6. Check your seasoning and serve immediately in warmed bowls. 7. Garnish with some crème fraîche or mascarpone and a sprig of tarragon.

ingRedients4 whole crayfish

3 L of water

½ onion

2 bay leaves

A few black peppercorns

Good pinch of saffron strands

1 Tbsp extra virgin olive oil

50g butter

3 shallots, very finely diced

1 garlic clove, crushed

300g arborio rice

250ml champagne

½ cup Parmesan cheese finely grated

1 red chilli (seedless and finely chopped)

ocean tale

champagne and crayfish risotto

SERVES: 4 PREP TImE: 60 mINS

COOkING TImE: 30 mINS

35

Easy Hard

food

chamPagne foRest flooRa champagne infused dessert

Easy Hard

SERVES: 4

A Chef Jacqui Brown

original recipe

maRshmallowsmAkES: 80 x 3Cm SquARES1. In a small saucepan, add the 250ml champagne and simmer gently until it has reduced down to ¼ cup. Swirl the pan gently to prevent it from burning. Set aside.2. Add the gelatin and 125ml of the ice-cold champagne to the bowl of a mixer fitted with the whisk attachment.3. In a medium saucepan, add the remaining ice-cold champagne, granulated sugar, corn syrup and salt. Place the pan over medium to high heat and cover with the lid. Allow the mixture to cook for 3 to 4 minutes. Remove the lid and attach a candy thermometer to the pan. Cook until the mixture reaches 120˚C. Immediately remove from the heat.4. Turn the mixer on low and slowly pour the hot mixture down the side of the bowl. Increase the speed to high and whisk until it becomes thick and lukewarm. During the last minute add the vanilla extract and reduced champagne (start on low and increase to high once incorporated).5. Whisk together the confectioners’ sugar and cornstarch in a small bowl. Spray a 22 by 30 cm baking dish with nonstick cooking spray. Generously coat the bottom and sides of the pan with a dusting of the confectioners’ sugar mixture, reserving the rest for later.6. When the marshmallow mixture is ready, pour into the prepared dish and use a lightly greased spatula to spread evenly. Let the marshmallows sit uncovered for about an hour. Next, sprinkle the top generously with the confectioners’ sugar mixture, using enough for it to be lightly covered. Let the marshmallows sit uncovered at room temperature for at least three hours.7. Gently remove the marshmallow from the pan and place on a cutting board. using a pizza wheel, sharp knife or cookie cutter (dusted with the

ingRedientsmarshmallows

500 ml chilled champagne

3 pkts unflavoured gelatin

1 ½ cups granulated sugar

250 ml light corn syrup

¼ tsp salt

1 tsp vanilla extract

¼ cup confectioners’ sugar

¼ cup cornstarch

poacheD pears500 ml champagne

1,5 L water

1 cinnamon stick

1 vanilla bean (or ½ tsp vanilla extract)

1 tsp grapefruit zest

1 tsp lemon juice

8 mini pears, peeled with stems intact

salty carameliseD walnut crumble200g walnuts

Champagne syrup (from above)

2 cups granulated sugar

Flaky salt

Mini ginger biscuits

sorbet750 ml good quality champagne

1 cup granulated sugar

300 ml cups water

250 ml pink grapefruit juice freshly

squeezed

cup lemon juice, freshly squeezed

meringues3 large egg whites, at room temperature

½ cup sugar

½ tsp vanilla extract

37fo

od

confectioners’ sugar mixture), cut into 3cm squares. Lightly dust all the sides of each marshmallow with the confectioners’ sugar mixture to prevent them from sticking. Store in an airtight container for up to three weeks.

vanilla chamPagne Poached PeaRsPREP TImE: 5 mINuTES / COOk TImE: 20 mINuTES 1. Stir together the champagne, water, cinnamon stick, vanilla bean, grapefruit zest and lemon juice in a large saucepan. bring the mixture to a simmer over medium-high heat and add the prepared pears. Poach the pears, uncovered, for 7 to 9 minutes, until they turn tender, but not mushy.2. use a large slotted spoon to transfer the pears onto a serving plate. Reserve the syrup for Salty Caramelized Walnut Crumble.

salty caRamelised walnut cRumBle1. Return the poaching liquid to a simmer, add the sugar, and allow the mixture to reduce by half in volume, about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon. Remove the cinnamon stick and vanilla bean from the syrup. 2. Roast the walnuts on a baking tray at 180˚C for 10 minutes. Add the nuts to the thick stick syrup. Stir until the nuts are well coated and set aside to cool. 3. Once cooled sprinkle with a pinch of flaky salt to taste. 4. When ready to use for dessert, add roughly chopped ginger biscuits.

chamPagne and gRaPefRuit soRBet1. uncork the champagne 1-2 hours before using. Then gradually pour it, allowing for foaming, into a container and set aside.2. Combine sugar and water in a pot over medium

heat. Stir until mixture comes to a boil; reduce heat and simmer for 5 minutes. Remove from heat, cover and stand until cool.3. To the champagne, add sugar syrup, grapefruit juice and lemon juice (do not strain pulp); stir until blended.4. Ice Cream maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.5. freezer method - Pour into container, cover and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

mini meRingues1. Place the egg whites and sugar in a large metal bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove from the heat and whisk with an electric mixer on high speed until stiff peaks form. Add the vanilla extract.2. Drop the meringue into mounds on the prepared tray with a tablespoon, or fill a disposable piping bag with the meringue and pipe through a star tip.3. bake until firm, about an hour. Turn off the oven and let the drops dry until cooked, about one more hour. for a chewier texture, shorten the baking time.

assemBling the desseRtArrange the crumble to create a base for the other dessert elements. Scatter the base with meringues, marshmallows and frozen grapes (See Citrus to Sea recipe). Arrange the pears neatly on one side of the plate and create a balance using spheres of the grapefruit sorbet.

38

food

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for chefs, by chefs

food

41

David Higgs, Executive Chef of the Saxon, advises on guiding your child who wants to be a chef, and on choosing the correct chef school.

So you want to be a

CHEf?

With the Matric exams in full cry, hoards of South African youngsters are considering their future careers.

I am often asked to give tips on how to go about educating a child for the industry. Here are my key pointers for ensuring that you make the correct choice.

The great thing is that we have loads of establishments to choose from. The negative is that most of them are expensive. I think it is important for you to make sure that your child truly wants to pursue this as a career. To succeed in this industry they have to be 100% dedicated and willing to work very long hours.

If possible, let him or her find a restaurant where they can work for a week or two during a holiday. Working as a waiter over weekends will also give them a very good idea of what the job involves. Even just a bit of job shadowing will help. There is nothing better than first-hand experience and there is no place like the kitchen to gain the necessary insight. Even if they decide afterwards that they are not cut out for such a life, no harm would have been done.

When deciding on schools there are however a few important things to ask and look for:

firstly, we are all different. As I have said, there are many schools to choose from, so take the time and visit as many as you can. meet the people who

are going to teach your child. It is essential that there is a good energy between your child and the tutors and lecturers.

Secondly, check the credentials of the person actually tutoring your child. make certain that they are qualified to do so and have the required experience.

Thirdly, look at the facilities. Establish that there is enough proper equipment available to teach the number of pupils in the class. If things start looking a little domestic, as if someone is trying to run a cooking school from their home kitchen, alarm bells should start ringing.

fourthly, make sure the curriculum is balanced between theory and practical classes. Ideally a curriculum should provide equal opportunity for theory and practice. but some people are more practically inclined and if that is the case with your child, choose a more practical environment and vice versa.

Also confirm that the pastry/baking element is sufficient. If your child is better in a more practical environment choose something that has a strong practical element to it and vice versa. You can also check with respected chefs in the area on what their thoughts are. They can sometimes be biased so trust your gut.

It is the most incredible industry to be part of. Once you are qualified, there are so many exciting

42

food

33

opportunities, from a career in fine dining to industrial catering for the airlines. There is always something for everyone and the world truly becomes your oyster.

Lastly, and perhaps the most important thing to remember, is that the right attitude and a true passion for what you do is a key prerequisite for success. If your child does not possess these two elements, you can't blame the school for doing a half assed job.

Our profession is not easy and don't let anyone tell you it gets easier. The older and more experienced you become, the more responsibilities you have, and that is where a vocational passion will see you through.

Here is a list of schools you can check out: The Culinary Academy, Institute of Culinary Arts, Prue Leith Chefs Academy, Silwood School of Cookery, Capsicum Culinary Studio, South African Chefs Academy, Warwick's Chef School, HTA School of Culinary Art, food & beverage Institute.

Good luck!

THE GREAT THING IS THAT we have loads of establishments to choose from. THE NEGATIVE IS THAT most of them are expensive.

“

food

44

Clockwise: students mastering macaroons

at Capsicum; students in a lecture and a

creative delicious dessert from the

south african Chefs academy.

A 'pour' over some of the prominent chef schools in Cape Town.

Thanks to David Higgs’ excellent advice on how to go about choosing a chef school, you are now armed with the tools to prepare your child in understanding just which way to go. If a stint working in a restaurant has totally inspired your child and ignited a passion for a chef’s life then it is time to find the right chef school.

Ginja has taken a snapshot of four different schools just to give you an idea as to how, although most of them offer similar excellence, each has a different take on the way they do things.

SOuTH AfRICAN CHEfS ACADEmYmotto – for chefs, by chefs

‘Strong legs and a thick skin required’ is the humorous take by this school on what is required to be a successful chef.

The South African Chefs Academy offers a variety of full and part time courses and is becoming particularly popular in the industry for the day release programmes which they offer. Emphasis on a hands-on application of skills learned is intense and the courses are accredited by City and Guilds.

The academy has partnered with the prestigious

mount Nelson Hotel and various other major hotels, to expose students to the rigours of the industry during their training.Due to strong demand for owner Paul Hartman to provide similar training in Gauteng, a new branch of the Academy will be opening in Norwood, Johannesburg in January 2015.

CAPSICum CuLINARY STuDIOCapsicum Culinary Studio is the largest Chef school in Southern Africa, with Campuses in Johannesburg, Pretoria, boksburg, Cape Town, Durban, and Port Elizabeth. Whether you aspire to be an Executive Chef or merely wish to learn the basics of cooking the school offers a broad range of Chef courses and cooking classes to meet the individual needs of prospective students.

They can choose to study full time, part time, or simply try their hand at a short course, which may be a good way of dipping a toe into the water before plunging into a full time course.

All of the Capsicum chef courses, pastry classes and cooking courses are accredited internationally by City & Guilds, an important consideration when seeking employment abroad.

CHEfS' SCHOOLS INVESTIGATED

45fo

od

A 'pour' over some of the prominent chef schools in Cape Town.

THE PRIVATE HOTEL SCHOOLLearning at The Private Hotel School takes place in an operational environment. Students regularly cater for conferences, functions and events and benefit from continuous in-service training. The theory and the practical are constantly interwoven to provide a true reflection of the industry. There is also residential accommodation for up to 13 students for those wishing to live on campus.

The school is accredited by the American Hospitality Academy- International Hotel management Schools (AHA-IHmS) and is the only South African school offering an Advanced Diploma in Hospitality Education. They are also a registered and approved centre for the City & Guilds Group and have a partnership arrangement with Stellenbosch university.

INTERNATIONAL HOTEL SCHOOLThis school has campuses in Sandton, Cape Town and Durban as well as an exclusive culinary studio in Plettenberg bay. Their Online Campus offers students the opportunity to complete certificates or diplomas, add on to existing qualifications or to attain new qualifications. The flexibility and convenience of online study is making this route increasingly popular.

Their traineeship programmes follow the apprenticeship ‘earn while you learn’ principles, ensuring that trainees participate in practical training in the workplace at leading establishments nationwide, and complete their theoretical study by way of distance learning through the IHS Online Campus. The school also has a night school, offering evening lectures on campus and short courses are also available.

Their work integrated learning principle for full time students ensures that they spend fifty percent of their time following the academic curriculum on campus, and the rest of the time gaining practical experience in the industry.

42

Clockwise: a private hotel school

student flambéing; a decadent dessert

and a student making biscuits from

the international hotel school.

MY DAUGHTER GOT BURNED AT SCHOOL

Caroline Callaghan, Mother.Lianne Holt | Graduate 2007

“Luckily making Crème Brûlée got easier. Lianne’s qualification at Capsicum Culinary Studio launched her multi-faceted career. She is a Pastry Lecturer, Food Stylist, Photographer and owns a bespoke cake business, Petite Boucheé.”

@capsicumcooking

Internationally Accredited Programmes on offer: Certificate or Diploma in Food Preparation & Cooking, Diploma in Patisserie. Other: Programme in Chocolate Arts and Confectionary (CPT, JHB),Certificate in Sugarcraft. (CPT, JHB, BKS, DBN)Offered on full time and part time basis.

086 111 CHEF (2433)www.capsicumcooking.co.za

ENROL NOW!

CPT • PE • DBN • JHB • BKS • PTA Find a campus close to you!

Read more about her story at www.capsicumcooking.co.za

Capsicum - Lianne Holt 220wX220h-1.pdf 1 2014/09/04 5:06 PM

COOkwith the look

COOk A sneak preview of what to expect in kitchen design in the coming year, courtesy of The Kitchen Specialists Association

When it comes to changing trends regarding kitchens and their design, South Africa takes its inspiration from the European industry and is usually a year or so behind in implementing them.

To take a peek at what we can expect in the next few years there is no better place to look than Eurocucina 2014, the influential International kitchen furniture Exhibition that has been taking place in milan since 1974.

This year’s show saw a move away from the ultra-modern kitchen. Designs had a new maturity and sensibility aimed at fulfilling the practical needs of the consumer. Linear design was very prominent. This way of designing, where the bulk of the cabinetry is built up against one wall often with a kitchen island parallel to the main cabinets, has developed to accommodate open plan living. It is perfect for both small and large spaces. The use of linear design creates clean lines and a sense of simplicity that works for both modern or traditional aesthetics.

High gloss surfaces are very popular at the moment. The move away from this was perhaps one of the most drastic shifts seen at the show. The kitchens displayed focused on the juxtaposition of a variety of textures with designers moving away from the reflective, polished look of a high gloss kitchen to a more sophisticated mix of textures. matte finishes dominated, with edited use of reflective surfaces. Steel, glass, laminates, natural stone and quartz surfaces, porcelain and timber were displayed as the preferred materials with various effects applied

to each element. The combining of textures helped to create ‘living’ spaces, aimed at encouraging interaction and practicality in the kitchen.

by mixing materials the new designs created a dynamic layering of textures. Combinations of concrete, metals, glass, wood, laminates, quartz and marble, with a clear focus on natural-looking products were showcased. Timber veneers, stone finishes, ceramic surfaces and metallic patterning were prominent. The incorporation of natural elements into the design is in line with the rising awareness of sustainability. This was echoed by the inclusion of green spaces in the kitchen with potted herb and flower ‘gardens’. 

Technological innovation is being used more and more. The focus on space saving saw mini-bars emerging automatically from kitchen countertops, automated cupboard doors hiding and revealing cabinet contents, and kitchen countertops moving horizontally and vertically to cater for real-time solutions to easy dining and hiding away the less attractive kitchen elements. This applied to appliances as well with extractor fans that emerge from countertops at the press of a button.

One thing that has not changed is the inclusion of a dining table in the kitchen, either freestanding or as part of the countertop. many designs incorporated a conjoined dining space attached to the main kitchen island, allowing the kitchen to become the firm hub of hospitality in the home. With South Africans being notorious for their love of family, friends and good food, this trend is very suited to our lifestyle. The continuation of this design trend shows that open plan living and the kitchen as a

50

51

bY mIxING mATERIALS the new designs created a

dynamic LAYERING Of TExTuRES.

“

52

CLEAN LINES WITH mINImAL opening up

the space and making the kitchen part

of the LARGER LIVING ENVIRONmENT are

very popular.

“

central living area is here to stay. Some designs went even further with the interlinking of the kitchen and living space through the addition of couches and televisions to the kitchen area.

Lighting in the kitchen played a vital design roll. The popular lighting trend was low-hanging lights suspended over the island space, however, more and more designers opted for floor-level lighting on the kickboards and continued to use LED strips beneath high level cabinets and on the inner corners of open shelving. A new trend that stood out was LED lighting appearing within drawers, switching on automatically when the drawer is opened.

Cabinets were mostly free of traditional handles and showcased the popular push-touch technology and finger

grip ‘handles’. Although we have seen this trendalready in South Africa we are going to see it grow in popularity. Combined with linear design, handleless cabinets add to the clean and simple lines. A lack of handles allowed focus to fall squarely on the cabinet cladding material and the layout of the kitchen.

The design trend with countertops was to keep them exceptionally slim, adding to a clean, sophisticated look. Some designers opted for a reverse bevel, cutting away the original surface thickness to create the illusion of a super-thin top. Improved technologies in cabinet construction showed thinner cabinet doors, which beautifully matched the thinner surfaces. Some designers created visual interest by combining chunkier surface materials with the thin, porcelain, timber, marble, or engineered stone tops.

53

The new trends showed the disappearance of the glossy bright colours. These were replaced with mostly dark, monochromatic tones. Dark and light timber tones were popular giving the kitchens a more masculine overtone. In some cases one or two primary colours were used as interest points. The best designs incorporated a combination of textures in the same tones.

If this is what we are seeing in 2014 in Europe what are we seeing now, here in South Africa? South Africa still loves the country kitchen but we are now seeing a move to a contemporary country kitchen which embraces more modern materials and cleaner lines while still retaining the warmth and homeliness of a country kitchen.

The modern kitchen, however, is still king. Clean lines with minimal clutter opening up the space and making the kitchen part of the larger living environment are very popular. The combination of materials like duco or high gloss wrap with veneered timber or timber effect laminate in natural and neutral tones can be seen a lot.

There is a move away from door handles with doors either being fitted with a push open/close system or with a routered handle profile.

Ergonomics has become more important in the design of the kitchen and because of this we are seeing more drawers being

included in the design. Although this can be more costly due to the added hardware, drawers offer a more dynamic solution to storage, especially if you look at the array of accessories that can be used to maximize your storage options.

When it comes to appliances we have also see a return of the integrated appliance. In keeping with the desire for clean lines these reduce the clutter of bulky fridges, dishwashers etc. Hidden from view they don’t spoil the sense of space you are trying to create.

The inclusion of some kind of multifunctional dining space is also popular. Whether it is a breakfast bar or a counter that adapts to a dining area, multi-level surfaces that facilitate family time and kitchen eating are prevalent. Engineered stone and granite are the products of choice and are sometimes combined with timber such as bamboo.

So, how do you protect yourself when you start investigating a kitchen renovation? If you use a kSA registered kitchen company you will have the security of knowing that the company is in good standing in the industry. You will also have free access to the their dispute resolution services and holding account should you be nervous about handing over funds directly to the kitchen company. Visit www.ksa.co.za for more information.

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At the time of going to print the final product had not yet been created in order to ensure that the chocolate is at its freshest when the winner receives it. To view the final prize as it was launched in Cape Town visit www.ginjafood.com

It may be too good to eat, but you won’t be able to resist. The diamond is forever – but the memory of this uniquely delectable setting is eternal.

THE PRIzE:• A carefully selected .50ct round, brilliant cut chocolate diamond with the accompanying certificate of authenticity from Infacet Jewellers.• A luxury handcrafted setting of fine Belgian chocolate from von Geusau.• Free door-to-door delivery, security and insurance from Destination Express Courier brokers.

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JEWELLEDconfectionaryGiNJA magazine selected infacet Jewellers and Von Guesau’s chocolatier to design and create the perfect luxury chocolate setting for this genuine diamond giveaway.

Imagine the decadence of exquisite handmade belgian chocolate being combined in a luxurious confection containing a diamond of the highest quality... a mouth-watering combination exclusively designed to satisfy the most discerning of tastes. Infacet Jewellers and von Geusau Chocolates have collaborated to craft just such a sublime pairing.

58

von geusau Chocolates is a leading supplier of the finest chocolate in the luxury chocolate market in South Africa. They import the finest couverture from belgium which they blend with farm-fresh cream and an innovative array of exotic liqueurs, roasted nuts and other enticing additions. Their exquisite chocolates are all meticulously made by hand using only the finest, freshest and original ingredients. Innovative spicy and aromatic chocolates are also part of the extensive range. Owner and master chocolatier, Richard von Geusau opened the Guesau fine Chocolate studio just over 14 years ago in the town of Greyton. The business was born of Richard’s sheer passion and desire to offer South Africans a taste of the world's finest chocolate without having to import it. He prides himself on impeccable quality, personal service, and attention to detail, and innovation. He is no stranger to chocolate pairings, having collaborated with Waterford Wines to create a captivating range

59

specially for their wine tasting and pairing. He is also adept at pairing chocolate withsingle malt whiskies and brandies, masterfullycombining flavours that enhance one another toreveal the heightened dimensions that chocolateopens the palate to.www.vgchocolate.co.za to find out more.

infacet Jewellers in Cape Town is owner-managed by the dynamically energetic duo brigitte Jenkinson and Janine Van zyl, who between them, have 30 years of experience in the diamond and jewellery. Infacet Jewellers is situated in a private suite in the heart of Cape Town’s city, where customers visit for fine jewellery and diamonds at wholesale prices.Their expertise is in custom made jewellery that pairs the gem and the person for whom it has been chosen, showing their unique understanding of bespoke fitting. They are hugely popular with visiting rugby teams, the All blacks and the

Wallabies as well as our very own "gems", the bokke. many a sportsman’s sweetheart has been treated to an Infacet creation made individually for them, commissioned by their adoring man. Whether in a pendant, a ring, a bracelet a broach, or – believe it - an authentic diamond confection, there is nothing a diamond isn’t made for! Janine, a qualified jewellery designer with strong international design expertise and brigitte, who has an extensive marketing and public relations background make up this formidable team. They are always available to assist you with important decisions when you need to as choose that special diamond, or jewellery piece.www.infacet.co.za to find out more.

left to right: the Von geusau and infacet teams brainstorming their collaboration creation; a selection of Von geusau's belgian chocolate; richard von geusau creating in the kitchen; and the dynamic duo brigitte Jenkinson and Janine Van Zyl.

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Epicurean® breadboardLiv'in. R659.

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Put your foot in it bowlCarrol boyes. R3440.

Mini colanderLe Creuset. R200.

Mighty Spice Express cookbookThe Space. R335.

Salt crockLe Creuset. R320.

Pâté setCarrol boyes. R415.

Abstract glassesThe Space. R22 each

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PERfECTcupthenESCAFÉ Dolce Gusto brings the coffee shop menu to your home

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NESCAFÉNES_13_6230_NDG_Logo2014_CMYK15/01/2014

CMYK

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GRADIANT CMYK

M100 Y100

Ce fichier est un document d’exécution créé sur Illustrator version CS6 ou ultérieure.

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Coffee appreciation has never been bigger and there are few people who don’t know the difference between a cappuccino and a latté. The biggest growth in the coffee sphere, however, is at-home appreciation and thanks to state-of-the-art technology and innovations. Nowadays one can easily whip up a double espresso to-go, without having to set a foot outside.

NESCAfé has taken this notion one step further with their range of Dolce Gusto machines, designed to provide consumers with coffee shop quality beverages with the minimum of hassle and mess. using a unique capsule system, NESCAfé Dolce Gusto machines produce a coffee, tea or chocolate drink in seconds and with just a push of a button. There are 11 delicious capsule flavours in the NESCAfé Dolce Gusto family – from traditional cappuccino to chococino and even a tea latté – so there’s certainly a flavour for every mood and occasion. And with the option for a cold coffee based drink - NESCAfé Dolce Gusto machines and beverage flavours really are an all day, all year asset to any home.

take your pick of nEsCaFÉ dolce gusto flavours:

Chococino - A rich and velvety hot chocolate made with the finest cocoa beans and rounded off with a layer of frothy milk.latte Macchiato – Steamed frothy milk, slightly sweetened with a layer of smooth, full bodied espresso. Mocha – A smooth dark taste of coffee with a layer of rich, chocolate flavour. vanilla latte Macchiato – A frothy cup of steamed milk with full bodied espresso and a vanilla twist.

Caramel latte Macchiato - A frothy cup of steamed milk with full bodied espresso and a caramel twist.Cappuccino – A shot of espresso topped with deliciously sweet and frothy milk.americano – briskly aromatic and balanced, Americano is the perfect wake up coffee. Espresso intenso - Packed with aroma and flavours and features a velvety cream layer. Café au lait – the traditional, milky coffee with sophisticated french flair. Cappuccino ice – one flick of a switch and your machine is ready to produce a refreshing, icy drink. This delicious mix of creamy milk and full-bodied espresso takes coffee to cool, new heights. tea latté – an aromatic tea blend with a subtle layer of sweet, fragrant flavour.

Thanks to innovative technology that brings the coffee shop to your home, NESCAfé Dolce Gusto machines are proving themselves as essential appliances for the modern age.

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Emile Joubert, journalist and lover of all that Portugal has to offer, shares his wining and dining experiences following a fabulous trip he recently undertook.

PORTuGALobrigado

There is only one way to experience the cuisine of Portugal – come hungry. it is fresh. it is robust. it oozes with flavour.

It is exactly what you need after 16 hours of air-travel and subjected to powder-egg omelettes, stale aeroplane coffee and bread rolls you could use to break up a mining strike.

And yes, I do arrive hungry. On a cold, wet night in may I guide the taxi along the rain-swept streets from Lisbon airport to downtown Lisboa, where a restaurant called Sete mares serves as my habitual home-coming dining place when landing once again in the land that I love, and the land where I love to eat.

A smiling owner greets me at the door and takes my jacket, I am one person, yes, so am guided to the cavernous restaurant’s bar where I am seated at a place set for eating with knife, fork and linen serviette. The rest of the restaurant is pumping on this week night, after-work businessmen taking places beside me, the tables packed with noisy families and gatherings.

In the middle of the restaurant a large glass aquarium houses massive orange crabs and blue Atlantic lobsters, their pincers tied to ensure they don’t molest the tank’s other edible – alive, for now – residents. A long table covered with crushed ice is set near the door, the surface adorned with six, seven, eight species of slippery fresh fish. monstrous grouper. Silvery sleek sardines. beautiful sea-bass. Cream-skinned squid.

I order a plate of cured ham, expertly sliced before my eyes from the haunch of dead pig, and a creamy sheep’s milk cheese from Evora, a region just west of Lisbon, about which I shall elaborate later. This is accompanied by a draft of Super bock beer – The Portuguese don’t just love beer, they adore it. my personal interest is wine.

The ham is nutty and sweet, the cheese tart and pungent, just the kind of lining you need for a main course from the ocean.

but the wine, first the wine. I order a bottle of Vinho Verde, a light, fruity white wine made in the green wine regions of Portugal’s north. To eat? Octopus, something experience has taught me the Portuguese are true masters of the art of preparing .

The octopus tentacle is as long and thick as a baby’s forearm. It is boiled and then grilled on the coals with olive oil, finished with rock salt, and that is all. And this is worth remembering – forget Nando’s. forget peri-peri. True Portuguese food is slightly seasoned, if at all, because freshness and honesty of ingredients reign supreme.

Tender and delicate despite the Jurassic-like suckers, the octopus’s flesh is consumed with gusto, washed down with generous mouthfuls of Vinho Verde.

Next to me my fellow bar counter-diners are earnestly tackling their supper. Plates of grilled sardines. bowls of caldo verde, the green soup made from kale and potato, adorned with small thin slices of the spicy sausage, chorizo.

A dish of braised cubes of pork and clams in their

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left: Classic yellow street cars connect the whole city of lisbon. below: portuguese deli.

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PORTuGAL WORSHIPS fISH. in fact, the Japanese had to make a big

deal out of sushi because they knew

NObODY WAS GOING TO EVER COOk fISH

AS WELL as the Portuguese do.

“shell is placed before me, a gift from a diner who appreciates seeing a tourist, a visitor, enjoying Portuguese food. Surf and turf, Portuguese style. The dish originated from the coast, from the days when the pigs were fed and fattened on fish, the clams added to mask the pork’s sea-taste, but today a national staple.

Two days later, and I am sitting in Evora, Southern Portugal, a beautiful city partially surrounded by medieval walls and a world heritage site to boot. With cell-phone in one hand and a lamb-chop in the other, I am speaking to my butcher, Patrys van Niekerk, in the Northern Cape. I buy all my lamb from Patrys. “Patrys,” I say, “I am eating the best lamb I have ever had. No offence, but I had to tell you.”

The lamb chop has been expertly grilled over open

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coals. With olive oil and a slight hint of rosemary. Pink and milky, this lamb must have been in nursery school when it offered it's life for the hungry diner. It is lamb, and this is the South of the country. Sheep, pigs and cattle abound, grazing on open grassland, fattened for the table. beef for steaks, thinly cut and served under a red-wine gravy beside roast potatoes. The pigs, ah the pigs. Chorizo and other sausages. Saddles of pork, served whole. Roasted hocks. And the best, my favourite, pieces of pork and pork fat cooked with beans in a thick gravy. This is feijoada. meat. The good stuff, the tasty bits. Ear and snout add flavour, believe you me, they do.

We head north towards the famous city of Oporto. An hour before reaching the city of port wine on the Douro River, we pass through magical mealhada. Driving along the main drag in this ancient city, there is

one common feature. Every, but every second building is a restaurant. And every restaurant has a sign of a small pig cooking over a fire. because mealhada is the Suckling Pig Capital of the World.

Legend has it that a few centuries back the mommy and daddy pigs died out. And the folk were left with the babies. but dinner had to go on, and the tradition has continued ever since. from corner café to five star hotel, suckling pig – leitão – is the only dish on the menu worth mentioning.

The pig is given four to six weeks of life and hits the oven at around eight kilo’s. Around three hours in a hot clay oven, basted with a garlic and black pepper sauce, and you are in nirvana. Sweet, creamy flesh topped with a sliver of crunchy, crispy skin. Heaven can wait.

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left to right: brightly painted wooden fishing boats are a common sight in portugal; the colourful and vibrant city of porto was voted the top European destination for 2013;; tasty crab dish; dried sardines... a portugeuse favourite.

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And now let me tell you about the fish. Portugal worships fish. In fact, the Japanese had to make a big deal out of sushi because they knew nobody was going to ever cook fish as well as the Portuguese do.I go to Oporto for the fish. Everybody goes to Oporto for the fish. Oh, and of course the Port.

We are in O fernando, just off the mouth of the river Douro. I am with the president of Amorim Cork, the world’s largest cork company based just out of town, and Antonio Amorim is the main man. What do the Portuguese main dudes eat when going out? Simple - fish. fresh fish.

The waiter brings a tray of fish to the table and the President checks out the presentation, giving the row of fish the once-over, a skill most Portuguese learn on their mama’s knee. A grouper is ordered and the waiter disappears to instruct the chef. fifteen minutes later each person gets a piece of white, flaky fish, once again only slightly seasoned with rock salt and a drop of olive oil. On the side we are offered some spinach and a skinned potato, boiled. Did I mention the Portuguese potatoes? my Irish grandfather might be in the grave, but I would tell him to his face – you have not eaten a potato until you have had a Portuguese potato. Light yellow flesh, the taste of butter and earth. Like the beautifully fresh fish I am having with the President, the taste of life itself.

This is just a tiny taste of the magnificence of the simple epicurean bounty to be found around every corner of this wonderful destination. I hope you will be inspired to travel to Portugal at some time in your lives. I know you will not be disappointed.

A vida é boa (life is good).

Clockwise: Fishmonger; Weathered door and tiled building in lisbon; delicious portuguese meats and cheese.

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The Portuguese brought coriander, pepper, ginger, curry, saffron and paprika to Europe.

Many of Portugal’s delicious pastries were created by nuns and monks in the 18th century, which they sold as a means of supplementing their incomes. These creations have interesting names like ‘barriga de freira’ (nun's belly), ‘papos de anjo’ (angel's chests), and ‘toucinho do céu’ (bacon from heaven).

The Portuguese had a major influence on African cuisine and are responsible for introducing corn to the African Continent.

inTERESTinG FACTS:

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Pastéis de nata

legendary portugeuse custard tarts

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These legendary little custard tarts are truly delicious. You can’t have a “bica” (espresso) at a coffee shop in Portugal and not treat yourself to a Pastéi de Nata.

1. Roll out the pastry onto a floured surface. Roll the dough lengthways into a log, dusting the flour off from underneath as you roll. Trim the ends off and cut the log in half. Wrap in plastic and chill it for 2 hours or overnight.2. Whisk ¼ cup of the milk with the flour until smooth. Set aside.3. To make a syrup: put sugar, cinnamon, water and lemon peel in a small saucepan and bring to boil without stirring.4. Warm the rest of the milk and cream in another saucepan. Whisk this into the flour mixture. Slowly add the syrup to this mixture, whisking briskly.5. Next, add the vanilla and stir but do not allow to boil. Whisk the yolks in and stir until custard thickens then pour into a bowl. Cover with plastic wrap and set aside.

ASSEmbLING AND bAkING PASTRY SHELLS1. Heat the oven to 250°C.2. Remove the pastry log from the refrigerator and place onto a floured surface. Stretch the length slightly if it looks too thick. Cut the roll into little pieces of about 3 cm long, depending on the size of the muffin cups. Place the pieces into the muffin cups, cut-side down (with the spiral facing the top)3. Leave for a while so that the dough softens slightly and is ready to be worked. Wet your thumbs with some water and use it to flatten the dough. Work from the middle towards the sides and up. Leave a slight lip on the edges.4. fill each cup with the custard until 3/4 full. Place the pastéis in the oven and bake for about 10 minutes until you see the edges turning brown and flaky.5. Turn the grill on and brown the top for a while longer. Pay close attention so that the pastry doesn't burn.6. Remove from the oven and allow to cool slightly. They will start to sink in the middle.

ingRedients1 pkt butter puff pastry

3 Tbsp all-purpose flour

1 cup milk, use ¼ for mixing

with the flour

¼ cup fresh cream

1 cup granulated sugar

1 cinnamon stick

1 strips lemon peel

165 ml cup water

½ tsp pure vanilla extract

6 large egg yolks, whisked

Icing sugar

Cinnamon

mAkES: 18PREP TImE: 20 mINS

COOkING TImE: 45 mINS

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Essential fatty acids/

omegas

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Essential fatty acids are also known as omega 3 and 6. Our bodies are unable to manufacture them, so we rely on the foods we eat to provide us with these nutrients. Omega 9 which is found in olives and olive oil, although non-essential, has also been shown to be especially important for cardiovascular health.

fatty acids have three basic purposes in your body:1. Providing energy. 2. Acting as raw materials that can be converted to

other substances that perform special duties in your body such as hormones.

3. They are significant structural components of the cell membranes of tissues throughout the body.

The importance of consuming omega 3 and omega 6 polyunsaturated fatty acids is well documented and increasingly consumers are looking to include high-quality oils in their diet. However, because of the use of refined vegetable oils in processed foods, many people now consume insufficient omega 3 fatty acids to maintain the optimal omega 3: omega 6 balance. The ideal balance is 1 omega 3: 1 omega 6 but with modern diets this ratio is generally considered to be 1 omega 3: 20- 50 omega 6! Thus, supplementing with omega 3 is becoming more and more important.

Signs of essential fatty acid deficiencies include:

• Dry flaky or cracked skin• Increased incidence of infection• Dry eyes• Allergies• Poor wound healing and• Poor attention span

The most valuable omega 3 fatty acids are derived from oily fish such as salmon or mackerel. Vegetarian sources include flax seeds, pumpkin seeds and walnuts. Studies have shown that Omega 3 may decrease inflammation, reduce the risk of coronary artery disease and reduce blood clotting.

How to buy a good quality Omega supplement:• Choose a natural triglyceride form over a synthetic

ethyl ester form.• Ensure the supplement you buy is protected against

destruction by light, oxygen and heat.• buy a product from a company that complies with

international standards.• Compare EPA and DHA content. The minimum

recommended daily consumption of omegas should include at least 180 mg of EPA and 120 mg of DHA.

• Try to find a company that uses sustainable fish stocks.

fOOD fit for a kingBy Gary Wright

Chef Jason Whitehead, brand ambassador for Coniglio rabbit Meat Farms.

Long loved as a menu item in Europe and other parts of the world, rabbit meat has yet to capture the imagination in our country. We take a look at this healthy and nutritious, sustainable protein source.

When last did you eat rabbit? I first experienced the delicious flavour of this wonderfully nutritious meat whilst backpacking through Spain in the mid 80’s. It was festival time and I was taken by my aunt, who lived in Calpe, to a medieval feast, complete with jousting moors and Christians. We sat in awe as these highly skilled horsemen, resplendent in the regalia of a time long past, made charge after charge at breathtaking speed, sometimes even drawing blood as they unseated their opponent with an inadequately cushioned lance. Our seats were right at the front within touching distance of the golden thrones on which the magnificently adorned “king and queen” sat. There was a plank that served as a table in front of us and waiters clad in period costume bustled behind, filling our goblets with red wine and clearing and replacing a cornucopia of mouth-watering little plates of tapas. Every time a horse thundered past, great clouds of dust would billow up from their hooves, momentarily obscuring our view and eliciting the need to take another medicinal quaff of rioja. This went on for a good hour and that captivating experience lives vividly in my memory to this day. The sound of galloping hooves and snorting horses, the intermingling aromas of cooking food, sweat, and sawdust, the roar of the wonderfully enthusiastic crowd, and the cacophony of trumpets, drums and other musical instruments, many of them improvised – everything is still indelibly etched in my mind.

All of this set the scene for the main feast. The jousters disappeared backstage and were replaced in the centre of the oblong arena by a throng of bards and minstrels, all wielding a magical collection of interestingly shaped instruments. They circled the perimeter from different starting points, treating the guests to an ever changing variety of music as they strummed and hummed, beat and bashed, swaying rhythmically to the combined din that enveloped the venue.

A huge steel paella dish appeared behind us, balanced expertly by our waiter on top of one hand as he dished generous potions onto our plates with the other. “Paella valenciana, senor, the food of the kings” he announced, before flamboyantly turning on his heel to serve a hungry guest behind him. The smells emanating from my plate were utterly mesmeric. Saffron-scented rice cooked with a chicken, three types of beans - a broad string bean called ferraúra, garrofó a lima-like dried bean, and a white bean called tavella, combined with succulent local snails - vaquetes, and a few other enticing ingredients as well. “And what is this delicious meat here”, I asked aunt Leila as I cut a second piece to add to my first mouthful.

“That’s rabbit, my dear” was her rather mischievous reply. She paused, examining my face to detect signs of queasiness. Her sense of humour was notoriously wicked and I suspect it was her party piece to shock non-worldly visiting South Africans with tidbits that they were naïve about. I picked this up immediately, eschewing all temptation to flinch at the thought of tucking in to something I was more used to seeing hopping about at a petting zoo in Honeydew. Instead I manfully tucked in to the rabbit meat, purposely picking it out separately and humming my enjoyment while she looked on beadily to catch any glimpse of a weakening of resolve on my part. I was soon so enjoying this brand new taste sensation that I was combining it with the snails and I sensed that I had

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won a small culinary victory when dear old aunt Leila abandoned her mission and set about eating her own meal with gusto.

That paella is memorable for being probably the best I have ever eaten, but even more so for opening my eyes to one of the most interesting and misunderstood foods, a meat that I now order whenever I see it on a menu. It is easily available and extremely popular throughout Europe and in many parts of the globe, but we South Africans have yet to have acquired the taste for it, allowing all our instinctive childhood stereotypes to influence what we find acceptable on our plates

That is all going to change if entrepreneurs John falck and Oliver brettschneider’s ambitious rabbit breeding project is anything to go by. They started Coniglio Rabbit meat farm in early 2011 with a vision to build a platform to supply fresh

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TYPE Of mEAT

nutritional comparison of different meat types

Protein percentage

fat percentage

Saturated fat grams/100g of fat (unhealthy fat)

Polyunsaturated fat grams/ 100g of fat (healthy fat)

Calories kcal per 100g

Cholesterol

moisture content/water percentage

Nutritinal ranking best, good, avg, poor

Rabbit Chicken Lamb beef Pork

21.8

4.5

25.4

39.0

120

31

27.9

bEST

20.0

17.9

32.7

49.3

135

62

67.6

GOOD

15.7

27.7

52.1

5.0

165

66

55.6

AVG

16.3

28.0

44.9

4.3

180

72

55.0

AVG

11.9

45.0

40.2

15.2

165

109

42.0

POOR

NuTRITIONAL COmPARISON Of DIffERENT mEAT TYPES AS PER uSDA CIRCuLAR #549

rabbit products to restaurants and retailers in South Africa and abroad. Already they have 80 farms around the country that supply them with rabbit meat. This is then packaged in a variety of ways and distributed to a growing network of retailers throughout South Africa.

In the next three to four years Coniglio Rabbit meat farm aims to have supply and farming structures in most provinces of South Africa and to have established a healthy client base locally and abroad.

There is also a more ecological and altruistic aim behind their long term initiative. As the project gains pace so the price will become competitive enough to attain the goal of providing an affordable alternative protein source to less privileged communities. Good farming and supply structures through a focused Community Initiative will provide jobs and education throughout the country, especially in the rural areas. The Community Initiative has already made a positive impact on the lives of those that need affordable nutrition and opportunities to sustain themselves, and the net is spreading ever wider.

Having proved that a solution to the vitally important issue of food security exists, all that remains is for these visionary entrepreneurs to convince South Africans to support this delicious and worthy goal. I’m off to braai some succulent rabbit boerewors – care to join me?

Jason Whitehead, brand ambassador for Coniglio Rabbit meat farms and GINJA share some delicious rabbit recipes.

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With rabbit meat being such a high protein and low fat meat, you need to put in a little effort to get it spot on. believe me though, when you do, it is really worth it. One whole rabbit will easily serve a family of four, but keeps surprisingly well, so you can always make gourmet rabbit sandwiches with the leftovers (think mustard, gherkin, rabbit and mayo with some camembert and fresh rocket).

EASYPREP TImE: 20 mINS COOkING TImE: 110 mINS

ingRedients1 whole rabbit

150 g butter

3 cloves of garlic, crushed

2 large sprigs of fresh rosemary, finely chopped

Half a lemon, pulp removed – you want the lemon

shell

¼ onion

½ tsp crushed black pepper

½ tsp maldon salt

2 bay leaves

½ cup of good quality chardonnay (wooded is

nicest, but unwooded will do just as well)

3 Tbsps lemon juice

1. Pre-heat your oven to 160 °C. Give your whole rabbit a good rinse, removing the livers and kidneys (keep these for a delicious paté), and pat dry with paper towel. 2. Squeeze the juice from half a lemon, which should give you your 3 tablespoons for later use. Remove any pulp from the lemon and stuff with the onion, a sprig of rosemary and half the crushed garlic. Set aside. In a saucepan, place the butter, remainder of the garlic and rosemary, the

Jason Whitehead's Roast RaBBit

two bay leaves and the salt and pepper. Heat gently so that the butter melts slowly and the flavours infuse into the butter – do not let the butter boil as the garlic will burn. Now insert the stuffed lemon into the cavity. 3. Place the rabbit into a braising dish on its side, then using a pastry brush, liberally coat with the butter, garlic and rosemary mixture, removing the bay leaves and adding them to the lemon in the cavity. Turn the rabbit around and brush again liberally with the remaining butter. Whatever butter is left, pour over the rabbit. 4. Place your rabbit in the oven, uncovered, for 30 minutes, then remove from the oven. Turn the rabbit over, and brush again with the butter at the bottom of the pan. Now add the wine and lemon juice, cover the rabbit and place back in the oven. It will now need another 1 hour in the oven, turning the rabbit every 15 minutes. After an hour, remove the lid or foil, crank up the heat to the full, and place back in the oven for about 5 minutes. Remove, turn the rabbit again and place back in the hot oven to brown the other side slightly. Remove from the oven, cover and allow the rabbit to rest for at least 15 minutes. 5. Once nicely rested, remove the rabbit onto a chopping board, and then strain the remaining juices into a saucepan and reduce until you get a nice thick gravy consistency. Carve up your rabbit and serve with your Sunday afternoon favourites – roast potatoes, veggies, or whatever tickles your fancy. bon Appétit!

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RAbbIT ONLY NEEDS a few ingredients to be transformed into a DELICIOuS ONE-POT mEAL.

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food

RaBBit casseRole

Rabbit only needs a few ingredients to be transformed into a delicious one-pot meal.

EASY / SERVES: 4 PREP TImE: 15 mINS COOkING TImE: 60 mINS

ingRedients1 rabbit, cleaned and cut into pieces

3 Tbsps mustard

3 Tbsps olive oil

280 ml white wine

6 shallots, chopped in half

6 rashers streaky bacon, chopped

Juice and zest of 1 orange

250 ml fresh cream

2 orange slices

Salt and freshly ground black pepper

to taste

1. Preheat the oven to 180 ˚C.2. fry bacon until crispy, deglaze pan with 60ml white wine.3. Season the rabbit with salt and pepper and spread the mustard on it. Place in a casserole dish and pour the oil and white wine around it. Then put in the shallots and sprinkle with the zest, bacon and deglazed juices.4. Cover with casserole lid and bake for 30 minutes. Remove lid and turn rabbit pieces over. Squeeze some juice from the orange over all. Return to the oven uncovered for 15 minutes or until rabbit is tender. Add cream and place orange slices on top- finish in oven for 15 minutes. Garnish with fresh Italian parsley and serve with buttered crusty bread.

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www.ginjafood.com

EmAIL: subscriptions@ginjamedia.com

CALL: +27 (0)31 563 0054

SubSCRIbEgreat reasons to

A year's worth of magazines for just R256.50 - saving 5% on the cover price • Many monthly prizes to be won • Loads of new recipes

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Nestled at the base of Chapman’s

Peak, overlooking the Cape’s iconic

Sentinel, lies the enchantingly elegant

Tintswalo Atlantic. quiet charm infuses

the hotel from the moment one is

welcomed inside. The décor, light

and quaint setting, sharply contrasts

the waves crashing on the pebbled

beach just metres away, and with

the ocean rolling in to kiss the foot of

the hotel decks, one is left with the

impression that one has arrived at the

edge of the world.

Each of the ten luxury suites are

individually decorated to mirror the

personality of ten beautiful Islands of

the World, ensuring each guest has

a unique experience. Every suite is

afforded the same hypnotising view -

that of the magnificent Sentinel across

the bay.

Having been described as the most

dramatic and romantic destination

in Southern Africa, Tintswalo Atlantic

promises to be an idyllic location

to rejuvenate oneself, away from

the stresses and distractions of the

modern life.

fOR MORE INfORMATION, VISIT www.TINTSwALO.COM , OR CONTACT OuR RESERVATIONS AT +27 (0) 11 300 8888 / RES@TINTSwALO.COM

LOCATION,

location, location ...

Experiencing the delights on offer at Durbanville Hills cellar only 20 minutes from Cape Town’s city centre.

The absolutely stunning views of Table mountain, Table bay and Robben Island make the Durbanville Hills cellar a most satisfying place to spend a lazy afternoon. According to the winemaking team, the panoramic backdrop provided by these iconic symbols of Cape Town serves as a powerful inspiration when crafting their award-winning range of wines. The distinct personalities of the wines are firmly rooted in the unique terroir of the area and this nuance comes out in the wines that they so lovingly create.

The extraordinary location of the vineyards offers a diverse landscape with an almost endless variety of slopes, soil types and microclimates. The area is amongst the coolest wine-growing regions in the country with the cold southeaster drenching the vineyards with cool, moist air ensuring the slow ripening of the grapes, thus enhancing their flavour.

Sauvignon blanc, for which the Durbanville area is renowned, excels under these conditions where it is grown mostly on the cool south facing slopes.

With litchi, peaches, green apple and exotic tropical fruit flavours, the 2014 Durbanville Hills Sauvignon blanc is one of the finest examples of how the unique terroir of the Durbanville area suits this popular cultivar. One can best enjoy this zesty wine on its own, slightly chilled, or with uncomplicated seafood dishes,

sushi, mild Thai cuisine, lemon chicken or a selection of feta, goat’s milk and haloumi cheese.

RESTAuRANT AND TASTING ROOmAnd it’s not only the wines that benefit from the unique location. The restaurant and the tasting room offer fresh, contemporary spaces where visitors can enjoy the panoramic views whilst dining or wine tasting.

The restaurant, headed by Chef Louisa Greeff, is light and airy with a double volume ceiling, wood finishes and earthy tones. This space is decorated with a selection of fine South African art. The menu is unpretentious and creative, offering breakfast and lunch, with dinner being served on selected evenings. There is also a food and wine pairing menu that changes with the seasons.

The tasting room invites wine lovers to linger in the lounge area with its comfy, contemporary seating where guests can taste the range of wines on their own or paired with either chocolate or biltong. The room opens on to an outdoor seating area where nature lovers can overlook the indigenous renosterveld garden.

The area under the olive trees is ideal for a lunchtime picnic complete with custom-made throws, pillows, and wicker baskets, enhancing your lazy afternoon as you savour a delicious selection of locally inspired foods. Artisan cheeses, oven-fresh breads and cured meats washed down with your wine of choice - what could be better?

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The wines at Durbanville Hills are made in the most environmentally

friendly way possible with minimum disruption of the local ecology. Member farms protect

more than 330 ha of endangered Renosterveld, the most significant

biome of the Cape Floral Kingdom. in addition the cellar aims to

improve the quality of life of their farm workers and families with

community projects, education and skills development programmes.

caRamelised BeetRoot and fig taRte taRtin with gorgonzola and pesto dressing

ingRedients2 beetroots, cooked & sliced

12 dried figs, sliced

lengthways in half

¼ cup light brown sugar

Puff pastry

10 g butter

50 g gorgonzola cheese

5 ml cream

2 Tbsps basil pesto

4 Tbsps olive oil

1. Add the sliced beetroot to the sugar and butter in a pan and fry over a low heat until the butter and sugar have melted. 2. Arrange the beetroot at the bottom of a greased quiche tin, and arrange the figs on top of the beetroot.3. Cover with the pastry ensuring that you tuck it in carefully on the sides.4. bake for 20 minutes at 180°C.5. blend the cheese and cream together until smooth.6. blend the pesto and the oil together.7. When the tart is ready, turn it out so that the pastry is at the bottom and cut into slices. Add a dollop of the gorgonzola cheese and cream mixture and drizzle with the pesto dressing. This is delicious served with Durbanville Hills merlot Rosé.

CHEf LOuISA GREEff fROm DuRbANVILLE HILLS RESTAuRANT SHARES HER bEETROOT AND fIG TARTE TATIN RECIPE WITH GINJA.

EASY / SERVES: 4

PREP TImE: 30 mINS COOkING TImE: 60 mINS

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www.durbanvillehills.co.za

MY KITCHEN IS ITALIAN MY COFFEE COMES FROM COLOMBIAAND MY FAVOURITE WINES COME FROM DURBANVILLE HILLS CAPE TOWN

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3614_DBVH Ginja Ad October.indd 1 2014/08/12 9:32 AM

Pound for pound, Saffron is by far the world’s most expensive spice – it is literally more expensive than gold. This is quite apt, since it imparts a rich golden-yellow hue when added to food and has the same effect when used as a dye. In fact this delicate little part of the crocus flower was originally used in the early textile industry in south-western Asia. Only fine garments for royals and the robes for buddhist monks were worthy of receiving their vibrant colouring from this noble source.

These days the best saffron is grown in Iran, India, and Spain. The reason for the astronomical price is simple. Each flower produces just three stigmas, the only part of the flower that is harvested. These tiny and extremely delicate threads have to be painstakingly removed by hand, mostly by women, whose hands are small and nimble enough to perform the task without damaging the floral bullion they are harvesting.

Once picked, they are carefully dried and then packed to be sold all over the culinary world.

Saffron is a common ingredient in risotto, bouillabaisse and paella, and is a popular addition to rice, which takes on the rich saffron-yellow colour. The best way to use the spice is to infuse the saffron in a small amount of warm cooking liquid (water, milk, stock), for approximately 15 to 30 minutes. Then add the liquid to the ingredients, usually towards the end of cooking. This draws out the gorgeous colour and helps to ensure the flavour is evenly spread throughout the dish.

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food

seaRed tuna

with saffron red pepper sauce and chinese noodles

TuNA1. brush tuna with olive oil and season with salt and pepper to taste.2. Preheat sauté pan or grill pan over high heat until smoking. Sauté one side for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness. 3. Slice to create appetizing chunks.

SAffRON-ROASTED RED PEPPER SAuCE1. Heat oil in a medium sauté pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste.2. Cook noodles according to packet instructions, lightly dress with Saffron-Roasted Red Pepper Sauce. 3. Assemble with tuna, and season to taste. Sprinkle with sesame seeds and micro herbs.

ingRedients200g Chinese Noodles

tuna4 (150g) tuna steaks

Olive oil

Salt and pepper

saffron-roasteD reD pepper sauce2 Tbsp olive oil

1 Spanish onion, finely chopped

2 cloves garlic, finely chopped

3 red peppers, roasted, peeled,

seeded and coarsely chopped

¼ cup sherry vinegar

1 cup water

Pinch saffron

Salt and freshly ground pepper

Sesame seeds and micro

herbs to garnish

EASY / SERVES: 4PREP TImE: 15 mINS

COOkING TImE: 30 mINS

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A Chef Jacqui Brown original recipe

A Chef Jacqui Brown

original recipe

1. In a soup pot, combine mussels and wine. use a nonreactive soup pot. bring to boil over medium-high heat, cover, and cook until mussels have opened, 5 to 7 minutes. Remove mussels from shells, reserving 6 large mussels and 6 half-shells for garnish. Discard any mussels that don’t open. Strain cooking liquid through a fine sieve into a large bowl.2. In same soup pot, melt butter over medium heat. Add leek and celery and cook, stirring occasionally, until softened, about 5 minutes. Add fish stock, thyme, bay leaf, peppercorns, parsley, saffron, remaining cooked mussels, and reserved mussel liquid. bring to a boil, reduce heat to low, and simmer 20 minutes. Remove and discard bay leaf.3. In a small bowl, blend cornstarch with cream and stir into soup. Add salt and pepper and simmer, stirring constantly, until slightly thickened, 2 to 3 minutes.4. Divide soup among 6 soup plates and garnish with fennel leaves.

ingRedients1.5 kg mussels, scrubbed and

de-bearded

1 cup dry white wine

2 tsp butter

1 large leek (white and tender green),

well rinsed and diced

1 medium celery rib, diced

1 fennel bulb chopped and leaves for

garnish

2 ½ cups fish stock

1 tsp dried thyme leaves

1 bay leaf

12 black peppercorns

12 parsley stems

1 tsp saffron threads

1 tsp cornstarch

1 cup heavy cream

¼ tsp salt

¼ tsp pepper

cReamy mussel souP

with saffron and white wine

EASY / SERVES: 6 PREP TImE: 15 mINS

COOkING TImE: 60 mINS

food95

OuTand about

The FnB Whisky Live Festival12 - 14 novEMbEr, sandton ConvEntion CEntrE, gautEngbuilding on its reputation as the largest, liveliest and most entertaining whisky lifestyle show of its kind, it will showcase local and international whisky brands and products. Tickets start at R195 if pre-purchased online. visit www. whiskylivefestival.co.za for more info.

Stellenbosch at Summer Place15 oCtobEr, suMMEr plaCE, gautEngA stellar line-up of prominent winemakers promise a magnificent stroll down memory lane, toasting the then and now of South Africa’s pioneering wine route. Tickets cost R500 pp and include wine, food and entertainment. visit www.wineroute.co.za for more info.

Season of Sauvignon25 - 26 oCtobEr, durbanvillE hills WinE EstatE, WEstErn CapECelebrate all things sauvignon blanc. Wine tastings of the recently released sauvignon blancs from Durbanville Hills’ and other wineries in the Durbanville valley will be on offer. Entry is free, wine tasting costs R50 pp, including a crystal glass to take home. visit www.durbanvillehills.co.za for more info.

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A look at the fabulous foodie events not to be missed

‘The ‘Magic of Bubbles’29 - 30 novEMbEr ~FransChhoEK, WEstErn CapEEnd the year off on a high note at this year’s franschhoek Cap Classique and Champagne festival. Relax in the grand marquee on the lawns surrounding franschhoek’s iconic Huguenot monument. tickets cost r200 pp and bookings can be done directly through www.webtickets.co.za.

Grape vs Grain10 oCtobEr ~ WinChEstEr Mansions, WEstErn CapEA novel food pairing experience, this event allows participants to enjoy a sit-down five course dinner, paired with a Stellenbosch Vineyards wine and craft beer. Guests will rate the pairing after each course. tickets cost r395 pp. to book phone +27 21 434 2351.

Ficksburg Cherry Festival20 - 22 novEMbEr ~ FiCKsburg, FrEE statEOne of the oldest festivals in South Africa – first held in 1969. festival-goers will be entertained by some of South Africa’s top entertainers while enjoying the magnificent scenery, cherry and asparagus tastings, tours, picnics and music. visit www.cherryfestival.co.za for more info.

The Good Food & Wine Show24 - 26 oCtobEr ~ durban Exhibition CEntrE, KWaZulu-natalSouth Africa’s premier consumer food, wine and lifestyle event presents a colourful fusion of celebrity chefs, artisan food, home-grown produce and an array of South African wines and spirits. tickets cost r80 pp. available at www.computicket.com

Diemersfontein Pinotage-on-Tap4oCtobEr ~ thE litChi orChard, KWaZulu-natal11 oCtobEr ~ diEMErsFontEin WinE EstatE, WEstErn CapEThe ever-growing legions of devotees who attend Diemersfontein’s ‘POT Parties’ know these festivals are the ultimate jols on the South African calendar. booking at computicket. visit www.diemersfontein.co.za for more info.

nederburg Cape Philharmonic Picnic29 novEMbEr ~ nEdErburg WinE EstatE, WEstErn CapEThe Cape Philharmonic Orchestra's annual picnic concert. Enjoy the picturesque ambience with a variety of music by leading soloists and youth symphony orchestra. Picnic platters can be ordered in advance. tickets cost r100 pp. Email nedwines@distell.co.za for more info.

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SYRAH?QueAcross the table – GinJA speaks to an expert

By Gary Wright

Have you ever wondered why some wines are called Shiraz and others Syrah and what place each wine has in the wine industry? I have often pondered this question and decided to find out. Who better to ask than the cellar master at La motte, and Chairman of Shiraz SA?

Edmund Terblanche graciously agreed to enlighten me and a week later, on a gloriously sunny winter morning, I set off from Cape Town for franschhoek. I decided to take the coastal road as this is always a relaxing, highly picturesque drive that can never be a chore, even if the traffic is heavy. The route takes one through muizenberg then along the coast, with waves crashing on the beach a few metres away. You then turn inland, on through the Stellenbosch winelands, over the splendidly named Hellshoogte pass and down into the franschhoek Valley, surrounded by verdant vineyards and magnificent purple-hued mountains.

On arrival at La motte, I was greeted by a smiling Edmund Terblanche who ushered me into the impressive boardroom where I was guided to sit at a huge gleaming table. before me was a group of neatly arranged tasting glasses and some very intriguing

small plastic bottles containing slightly different coloured red wines. my curiosity was pricked.

The affable Edmund proceeded to educate me on the subject of Shiraz. His deep knowledge and enthusiasm for this cultivar is infectious and I sat fascinated as he talked me through the science and art of his quest to create a Shiraz in the old world style. for that is the very simple essence of what the difference is between Shiraz and Syrah – the grape is exactly the same, but Syrah is generally made in the classic European, or old-world style.

This is where the little sample bottles came in. In order to help me understand what qualities help produce a classic style wine, Edmund gave me some tastings of 2013 wine that had been made from grapes grown on farms in different parts of the Western Cape. The wines from franschhoek and Paarl were fruitier due to their hotter environment. This contrasted with those from the cooler Elim and Walker bay regions, with less upfront fruit.

ultimately, by expertly blending the Shiraz from these cooler regions, he has created a classic style wine that warrants the name

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Syrah – The 2011 La motte Syrah. There is another reason for calling this a Syrah, and that is simply marketing. The lucrative market in the uSA understands the subtle distinction between the two styles, expecting a bolder wine from a wine labeled Shiraz, and the opposite from a Syrah. And there you have it – the Shiraz/Syrah mystery explained.

my generous host then very kindly treated me to a mouth-watering lunch at La motte’s wonderful restaurant, Pierneef à La motte. We sat on the deck next to a babbling brook and watched a pair of Egyptian geese frolic under the warm winter sunshine. We were served a delightful lightly-curried seafood starter, washed down with a refreshing glass of La motte bubbly.

When our main course arrived I was given an unexpected and extremely rare treat. Edmund had uncorked an example of a true old world Syrah, a wine called Three Stakes. He explained that his passion to create a classic Syrah had been inspired by several trips to france in the company of La motte and Leopard’s Leap Wines CEO, Hein koegelenberg and Eugene van zyl, cellar master of Leopard’s Leap. Here they found a winemaker in Côte Rotie, bernard burgaud, who was producing a Syrah that, in their joint opinion, captured the qualities they sought to near perfection. So impressed were they that they bought an entire barrel. Three hundred bottles were bottled under their own hastily created “Three Stakes” label and shipped to South Africa for their personal drinking pleasure. And, of course, to remind them of what their benchmark is.

The wine went beautifully with my expertly slow-roasted lamb and I regret that I could not have had more than a glass, but I had a 55 minute drive to Cape Town to consider.

At least I know that Edmund will be capturing the essence of this wine as he continues on his mission in the future. Power to his elbow.

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Shiraz SA is the official mouthpiece fOR PRODuCERS Of SHIRAz IN

SOuTH AfRICA, as well being devoted to promoting awareness for the many different styles AND

INTERPRETATIONS Of SHIRAz.

“dr

inks

It is the moment the chef places the exquisitely prepared food on the plate. An accumulation of culinary artistry making Pierneef à La Motte a world-class restaurant.

+27 (0)21 876 8800 www.la-motte.com

Moment of excellence.

NT - 7 Cape Velvet TC - 1 urban lightNT - 3 victory red

NT- 4 Mango TeaseAC - 1 Dawn Patrol

with

Eat in

Head office: 031 702 6315 • www.shavepaints.co.za • Follow us on

Orange Soufflé

ingRedients1 Tbsp sugar

3 Tbsps all-purpose flour

180ml 2% low-fat milk

¼ cup sugar

1 tsp grated orange rind

60ml fresh orange juice

5 large egg whites (at room temperature)

¼ tsp cream of tartar

Pinch of salt

2 Tbsps sugar

1 tsp icing sugar

1 cup chopped toasted pecan nuts

1 cup crumbled goat cheese

1. Preheat oven to 190°C. Coat 4x 250ml soufflé dishes with cooking spray; sprinkle with 1 Tbsp sugar. Set aside.2. Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Add ¼ cup sugar and rind; stir well. bring to a boil over medium heat; cook 1 minute or until thickened, stirring constantly. Stir in juice; set aside.3. beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. The key to success is beating the egg whites to their full volume but not overbeating them. Gradually add 2 Tbsps sugar, beating until stiff peaks form. Gently fold ¼ egg white mixture into orange mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dishes.

4. bake at 190°C for 30-40 minutes or until puffy and set. Sprinkle with icing sugar and enjoy immediately.

ginja

adv

erto

rial

There is no better guide than nature when it comes to mixing and matching colours together. When planning a colour scheme for your kitchen you don’t always have to follow the latest trends or research endlessly to choose your colours. Look at your local neighbourhood, favourite food or find a favourite snap from your holidays and you will be amazed at the wonderful colour combinations you can discover. using regular paint colours from Shaves Paint and Décor you can recreate the colours you need.

Choose stainless steel every time. Stainless steel is made of 60 percent recycled content and, because it can be recycled again and again, has an extended useful life. This product offers top-notch durability that stands up to even commercial kitchens and their rigorous standards for cleanliness. Stainless steel appliances can complement almost any kitchen or home design and theme, and the sleek, gleaming metallic finish can be balanced out with wood or plastic accents.

Sometimes a tiny change makes a big difference! making over one piece of furniture can give your whole room a new look and feel. uncover the hidden charm of a cast-off piece with just a bit of creative thinking and elbow grease. Restoring or re-purposing vintage furniture creates a sense of rootedness, and embracing the old while welcoming the new. be it one-of-a-kind eclectic pieces, original period furniture or reclaimed industrial items, DIY or ask a professional.

Look to Nature SO 70’sStainless Conscious

Shave Paint & Décor offer a full in-store decorating service at selected branches, where their in-store Decorators can assist you to choose from local and imported fabric ranges, advising on and arranging the making up of all window treatments, re-upholstery of existing furniture or new scatter cushions and other soft furnishings. Added to this you will find a selection of the latest decor items for your home at great prices. The Shave’s creative team in collaboration with their trend analyst continually monitors emerging trends and changing customer preferences, visiting local and international exhibitions to discover exciting and well-priced decor items. Don’t forget that your friendly Shave Paints team is always available to help you with any queries that you may have. Pop into our shop for the best in products, price and advice.

Shave Paint & Décor believe in the creation of beautiful living spaces

To contact Shave Paint & Décor you can post on their facebook page or email them directly at info@shavepaints.co.za.

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ASk A CHEfDavid van Staden

Tsogo Sun's Executive Chef David van Staden takes a break from the kitchen to answer some of our readers' foodie questions.

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there are so many kinds of salt to choose from, i don’t know which one to pick! i grew up with ordinary table salt but that doesn’t seem to be very popular any more. What is the difference between iodised and non- iodised salt and do i really need to pay extra for fancy pink himalayan salt?Salt is salt. … it is all sodium chloride. There is little or no health benefit to using special sea salt over ordinary table salt which is typically mined from underground salt deposits. The main difference lies in the crystal size, shape, texture, added ingredients and of course, the price. fancy salts can range in colour from bright pink to pitch black depending on the minerals they carry from their natural mined environment. for example Red Hawaiian salt is an unrefined sea salt that has been mixed with a red alae volcanic clay whereas black Hawaiian salt contains charcoal. The only difference between iodized and plain salt is the presence or absence of iodine. In the 1920’s salt was seen as a wonderful vehicle to provide iodine to the masses as almost everyone consumes at least some amount of salt daily.

What is deglazing and why do you do it?Deglazing essentially means to pour some cold liquid (wine, water, stock etc) into a very hot pan to get up all the brown bits stuck to the bottom of the pan. These brown ‘pan pickings’ are where all the flavours are and by adding whichever liquid you choose, you will carry these flavours into your sauce. make sure that there is nothing burnt at the bottom of the pan that you are going to deglaze though, as that will ruin the flavour.

What’s the difference between Camembert and brie?To be honest, not much. both are made from cow’s milk, both follow a similar manufacturing process and both have the same white mould covering them. Originally, brie was made in an area south-east of Paris where the cattle grazed on stony river beds. Camembert was made near the coast in Normandy, where a different breed of cattle grazed on lush green pastures. In addition, brie and Camembert were made in different sizes. With modern day agricultural processes milk doesn’t vary much, with the result that these cheeses are much the same, other than their shape and a slight difference in texture. Generally the rule of thumb is that when ripe, brie is slightly softer and Camembert is a little spongier. On eating, brie is slightly creamier and more ‘mushroomy’ and Camembert has earthier tones and is a touch sweeter. To me, both are wonderful especially when served with some blueberry jam and a hint of crystal ginger.

do you havE a quEstion that you havE alWays

WantEd to asK a ChEF? in EvEry issuE you Can looK

ForWard to having your quEstions, Flops and

WivEs' talE MystEriEs, ansWErEd by a proFEssional

ChEF. sEnd your quEstion to prEss@ginJaMEdia.

CoM and you Could Win iF it is publishEd.

David van Staden shares his simple ratio

of baked egg custardTo create the perfect crème caramel,

a sublime crème brûlée, countless variations of quiche or a divine bread

pudding all you need is this simple ratio: one part eggs to two parts liquid.

This formula, which has unlimited applications, will always give you a perfect, smooth and not too eggy baked custard. It should not to be

confused with a pouring custard which falls into the crème anglaise ‘family’ of

preparation methods.

I am going to prepare a bacon and Cheese quiche (quiche Loraine) and a

classic Crème brûlée.

quiche loraine

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SERVES: 4 PREP TImE: 30 mINS COOkING TImE: 60 mINS

for the short crust pastry: (or, as the Eurocentric like to call it, pâté brisée.)

ingRedients200 g Flour

Pinch of salt

125 g butter

1 large egg

50 ml water

for the filling1 onion

200 g bacon

150 g of your favourite cheese

Cayenne pepper, to taste

Grated nutmeg, to taste

Salt and pepper, to taste

Chives, to taste

for the custarD mix (crème royale to the eurocentric)500 ml cream

500 ml milk

500 ml eggs

Seasoning, as you like

fOR THE PASTRY 1. Preheat Oven to 180˚C.2. mix the flour, salt and butter until you get a crumbly consistency, then add the egg and as much water as needed to get a firm but not hard

texture. Add or reduce the water appropriately. There is only one rule; DO NOT OVER mIx THE DOuGH, once you have added the egg and water. If you do, you will overwork the gluten and you will be left with a hard dry base – like cardboard 3. Leave the dough to rest for about an hour and then roll it out as thinly as you like. I prefer to blind bake the dough before I add any filling: line the rolled form out with baking paper then fill with rice and bake at 180˚C. bake until the starches have opened up; it will be a pale white colour. This will insure that you have a crisp base on your quiche. Ensure that there are no cracks or holes in your base. Seal them with a little raw dough – if you don’t you will end up with a very messy oven.

fOR THE fILLINGSauté onions in olive oil until golden brown, then add the chopped bacon and grill until bacon starts to brown. Add your seasoning and herbs.

fOR THE CuSTARD AND ASSEmbLY1. blend all your custard ingredients..... simple! 2. Lay the bacon mix on the bottom of the pre baked base, and sprinkle the grated cheese on top. 3. Then pour the custard mix into the shell and carefully place into the oven... this could be a balancing act. bake until golden brown. Remove and sprinkle with the chopped chives for taste and texture.... yuuuum. 4. Serve hot with charred baby plum tomatoes and some peppery black cos lettuce.

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110 GINJA|JUNIOR

SERVES: 4 PREP TImE: 30 mINS COOkING TImE: 60 mINS

ingRedients500 ml cream

100 g sugar

1 vanilla pod

5 large egg yolks

1. boil the cream, half the sugar and split vanilla pod. Remember to scrape the seeds out into the cream - don’t even think about using essences. Pastes are cool though. 2. When you separate the yolks, take care not to leave them exposed to the air too long, as they will dry out and you will have little solid egg yolk bits in what is supposed to be a smooth cream. 3. This is where most people get it wrong! Prepare your cups/ramekins or whatever you want to use, by placing them ready in the baking tray, and make sure that your oven is heated to the required 170˚C. Oh yes, have some boiling water on hand.4. mix the remaining sugar with the yolks and when the cream reaches boiling point, pour a third of the cream into the yolk mixture. mix and pour the yolk mixture gradually into the boiled cream, stirring as you do. Immediately strain, then pour into your desired molds. Add boiling water into the baking tray, about half way up

to the top of the molds (water bath). Pop the tray straight into the oven and bake until the custard wobbles like set jelly when you nudge it. It is important to remember that if you let the mix cool or add cold water to the bath, the heat transfer will be uneven and you will end up with a scrambled egg texture and ultimately an eggy flavour. 5. Leave to cool, then chill in the fridge for a few hours. Again, it is important to remember that if you put the custard into the fridge immediately, the heat contrast will attract too much moisture on the top and ultimately it will be very difficult to caramelise later. 6. When chilled and nicely set, evenly sprinkle a little sugar on top of the custard (emphasis on ‘little’ and ‘evenly’). Then, using your gas burner from the garage (please don’t waste your money on those little commercial gas burners you get in the kitchen stores), gradually brown the sugar. If you add too much sugar at first, you will definitely burn the sugar, then sprinkle a little more and caramelise further, continue until you have a crust as thick as you like. At this stage I have to give you a health and safety warning: although I am encouraging this at home, hot caramel is REALLY HOT, so the caramelising bit needs to be done with extreme caution! born up a tree.

cRÈme brûlée

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fun in the kitchen

juni

or

Photography by Max Bosanquet, Cape Photography

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tracy going and her children have fun in the kitchen whipping up a delicious Kudu Kiss.

Television personality, author and mother, Tracy Going dishes up some fun for the GiNJA Juniors.

It’s so wonderful to be joining you in the kitchen at this time of year. The winter months are behind us, the sun is popping it's head out earlier in the morning, the days are stretching out longer and we can now stop eating stews and soups. This is the time to start thinking about delicious summer fruits and vegetables and how we can put them together for our family and friends to eat.

I’ve been trying to decide whether we should make a delicious summery salad or a nutritious fruit drink. And then I thought why don’t we make something to

celebrate the new season of sunshine. food is always linked to celebration. If you think about special days like your birthday or mother’s Day, father’s Day or any religious holiday then you’ll know that somewhere in that special day food will bring everyone together. food itself is to be celebrated, especially if it’s good, fresh, wholesome food, so let’s make something special to celebrate this day.

Each page in my cookbook, ‘African Animals Rhymes & Recipes’ has been alphabetically allocated an African animal and I have written a poem about each animal capturing their individual personalities and sharing all sorts of fascinating facts about them. So, to celebrate today, I have chosen for us all to make the ‘kudu kiss’.

but let me not digress, it’s off to the kitchen we go…….

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BuT firST, WHAT Do WE kNoW ABouT THE kuDu?

“With a brown grey coat it is so very sleekYou’ll notice big white spots on the cheekWith a small V that runs between the eyesAll this part of a smart camouflage disguise

Although light of foot, it’s slow you will findAs it bolts and stops and then looks behindEyes wide open and a look of total surprisefinally running for cover without goodbyes”

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TO mAkE THE bASE:1. Lightly grease a cake tin with a removable base. 2. Crush the biscuits in the blender till you have fine crumbs.3. melt 100g of butter in the microwave4. mix the crumbs and butter together5. Press into the base and chill.TO mAkE THE fILLING:6. In a small pot melt the marshmallows in the rest of the butter on a medium heat.7. Allow to cool for 10 minutes. 8. In the meantime whip the cream until soft peaks form and then beat in half of the cream cheese. Set aside.9. using the same beaters beat the other half of the cream cheese into the marshmallow mix until very well blended10. Pour the mixture from the pot into the bowl and fold in with a spatula until evenly mixed.11. Pour onto the biscuit base. 12. Refrigerate for a few hours.

ingRedients1 packet digestive or

tennis biscuits

175g of butter

300g of marshmallows

450g of cream cheese

250ml of fresh cream

Kudu Kiss

This cheese cake is so light

and fluffy

EASY / mAkES: 1 CAkE PREP TImE: 40 mINS

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Win 1 oF 5 aWEsoME aniMals rhyMEs & rECipEs by traCy going. valuEd at r132.

To enter email "kudu kiss" + your full

name, postal address, contact and ID

number to competitions@ginjamedia.

com by 5 December 2014. One entry

per person. T's & C's Apply www.

ginjafood.com/terms-conditions.

SOLLYsays...David Solomon is Chef-patron of the popular Miller's Thumb restaurant in Cape Town, and a responsible buyer of unendangered fish

EASY / SERVES:4PREP TImE: 5 mINS COOkING TImE: 10 mINS

ingRedients4 Dorado fillets

Spiced flour

200 g butter

2 Tbsp flour

150 ml hot milk

1 Tbsp lemon juice

1. Pat the portion of Dorado dry2. Dredge it in spiced flour.3. Place the Dorado skin side down in the pan to fry and then turn it over just to brown the top.4. Serve with a party-stopping home-made lemon butter sauce:5. melt butter in a small saucepan6. Add flour7. beat in the hot milk8. Add lemon juice and few turns of black pepper from a grinder9. Serve with a fresh side salad and a glass of crisp Sauvignon blanc – brace yourself!bON APPéTIT!

Coryphaena hippurus, a mouthful in every way, is the Latin name for the exceedingly delicious ‘Dorado’, and it is classified green, green, green on the South African Sustainable Seafood Initiative (SASSI). being one of only two species of Dolphinfish, have no fear that you’ll be dining on a swimming mammal related to the bottlenosed intelligencia of the waves – oh no!  Easily recognisable for it's striking iridescent colour display, steep head profile, long spineless dorsal fins, deeply forked tail and elongated shape – our Southern Hemisphere Dorado is most definitely a fISH.

Often caught by trolling with bait in a wide tropical and sub-tropical band around the globe, Dorado is highly prized by sports fishermen, being among the fastest swimmers in the ocean, capable of reaching 80km/h in short bursts. There are currently no restrictions on their capture.

Although this robust fish responds well to many cooking styles, let us start with something simple and delicious:

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food

solly's Pan fRied doRado

with lemon butter

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Suss out

is there something fishy about your seafood?

Seafood is a chic, delicious and healthy menu choice, and South Africa is blessed with an abundance of rivers and seas, but many of our fish and seafood species have been harvested at unsustainable rates. Those wanting to buy fish or eat out in an eco-friendly manner should familiarise themselves with the sustainable seafood list on The Southern African Sustainable Seafood Initiative (SASSI’s) website. This list makes it possible to eat guilt-free fish. This is excellent news for fish lovers who must make eco-friendly epicurean choices as demand outstrips supply and fish stocks are threatened with overfishing.

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

The sustainable seafood list suggests substitutes for fish and shellfish species that can no longer be ethically consumed and gives species with alternate or vernacular names.

When eating out, look for the SASSI restaurant participation scheme logo. SASSI aware restaurants undertake never to buy a red list species and to serve mainly green list species on their menus.

SASSI Champion venues go one step further and undertake to only sell green list seafood. Participating restaurants are listed on the SASSI web site and consumers are encouraged to contact SASSI should they feel that the participant is failing to live up to their eco-epicurean undertakings.

Every issue GINJA will be providing interesting eco-friendly fishy facts accompanied by mouth-watering recipes and tantalizing tips on all things seafood.

bon Apetit!

THE SOuTH AfRICAN national fish is the galjoen WHICH IS A RED LIST ENDANGERED

“

SASSI

Always look for the mSC eco-labelled products, such as the

South African offshore trawled Hake, for the best choice in

wild capture products

for more information please go to

www.wwfsassi.co.za or SmS the name of the

fish to 079 499 8795, to find out if your fish is on the Green list. Thanks to Cape Town Tourism for their permission to use

some material from their website.

The most sustainable choice from the healthiest and most well managed populations. These species can handle current fishing pressure, or are farmed in a manner that does not harm the environment.

Anchovy Calamari (Squid) Horse mackerel/maasbanker (midwater trawl)Hottentot (line caught)Hake (mSC Cert)Elf (Outside kzN)

kob (farmed in SA on land)monkmusselsOystersRainbow Trout Sardines (South Africa)Snoek (South Africa)

Tuna (pole caught ONLY)YellowtailDorado Santer (Line fishery)Atlantic Herring (mSC Cert)Trout, Rainbow (farmed in raceways or ponds)

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

Don’t buy these species. They are either from unsustainable populations, due to collapse and/or extreme environmental concerns and/or lack of management, or are illegal to buy or sell in South Africa.

black musselcracker/PoekskopDagteraadkob (trawl caught)Red Stumpnose/ miss lucySharks (trawl caught)Skates and Rays

Tuna (imported longline)baardman/belmanblacktail/Dassiebrindle bassbronze breamCape StumpnoseGaljoenGarrickking fishknife Jaw

Natal StumpnoseNatal WrassePotato bassRed SteenbrasRiver SnapperSeventy - fourSpotted GrunterWest Coast SteenbrasWhite musselcrackerWhite Steenbras

R E D - D O N ’ T b u Y

no salE spECiEs

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

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

kingklipkob (farmed at sea or line caught)Ling(New zealand kingklip)Panga (line caught)Pangasius/basa (farmed)PrawnsRed Roman

Sole (East Coast)Tuna (local longline)West Coast Rock LobsterWhite Stumpnose (line caught)Yellowtail (locally farmed) Harders (beach Seine) Rockcod, Catface (linefishery) Atlantic Salomon (farmed)

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

guide

121fo

od

ginja

adv

erto

rial

POPPINGsince 1989Great tasting, healthy snacks are finally an

affordable reality for South Africans, and Just Popcorn kZN is making sure you get the widest flavour variety while maintaining the high quality standards and health-boosting properties of this beloved popcorn brand.

Just Popcorn’s delicious high energy, low cholesterol range combines low fat snack goodness with a low glycemic index by using traditional oil poppers.

Just Popcorn is a healthy snack endorsed by the Glycemic Index foundation of South Africa (GIfSA) and is suitable for diabetics, slimmers and active people. Available in cafeterias, universities, schools, supermarkets and convenience stores across kwazulu-Natal, you need never worry about running out of your favourite on-the-go treat. Simply contact Just Popcorn kzN if you can’t find these yummy snacks on the shelves of your favourite stop-n-shop.

Whatever your taste, there’s sure to be a Just Popcorn classic just perfect for you. Or, get creative and cook with popcorn – use it in crumbles, gratins, croutons and ice-cream recipes.

ingRedientscaramel cookeD cream600 ml cream

25g icing sugar

60 ml milk

50 g brown sugar

2 gold-strength gelatin leaves

canDieD pinenuts anD popcorn crumble 65 g pinenuts

125 g sugar

125 ml water

25 g butter Just Popcorn popcorn

25 g sweetener

milk chocolate caramel ganache140 g milk chocolate, chopped

65 ml honey

200 g sugar

3 g salt

50 ml water

200 ml cream

caRamel cooKed cReam and PoPcoRn cRumBleSERVES 6

popo

POPPING

DAILY

SINCE 1989

www.JustpopcornKZn.co.za | +27 31 766 0000 | sales@justpopcornkzn.co.za or admin@justpopcornkzn.co.za. | www.facebook.com/JustpopcornKZn

CARAmEL COOkED CREAm1. Reduce 400 ml cream to 375 ml. Add the gelatin leaves (do not boil the gelatin mixture as the gelatin will lose it's strength and effect.)2. In a small saucepan, make a dry caramel using the brown sugar. Gently warm 60 ml milk in the microwave and slowly add the milk to the caramel. using a whisk, mix until smooth. Combine the caramel mixture with the reduced cream. Chill mixture over ice bath.3. Whisk 150 ml cream and icing sugar until soft peaks forms. fold cream into cooled caramel cream mix.4. Pour into six glasses and chill for at least three hours.

mILk CHOCOLATE CARAmEL GANACHE1. melt chocolate and honey over a bain-marie, whisk until combined.2. Place sugar and water in a saucepan and cook until a light amber caramel forms.3. Whilst caramel is cooking, warm the cream in microwave.4. Once caramel is cooked, gently add warmed cream. mixture will foam up.5. Pour hot caramel over the chopped chocolate and stir to combine.

CANDIED PINENuTS AND POPCORN CRumbLE 1. bring sugar and water to boil. Add pinenuts and simmer gently for 30 minutes. Strain.2. blitz 25 g candied pinenuts, butter ‘Just Popcorn’ popcorn and sweetener in a blender.

ASSEmbLYSpoon the luke warm chocolate ganache on to the set caramel cream. Sprinkle some candied pinenuts and cover with popcorn crumble.

Back to basics one Potato, two Potato

Potatoes rock our world in so many ways; versatile, available and easy to use, what more could one ask for...

A Chef

Jacqui Brown

original

recipe

124

There are few tricks of the trade when it comes to the ‘perfect roast potato’. The hardest part, in fact, is making sure you buy the right type of potato.Potatoes fall into two important categories that impact the outcome of your dish: starchy and waxy (plus a category that lies somewhere in between those two).STARCHY: Like the classic Russet, these potatoes are (obviously) high in starch and low in moisture. They’re fluffy, making them great for boiling, baking and frying, but they don’t hold their shape well, so they should be avoided in dishes like casseroles, gratins and potato salads.WAxY: Like Red bliss or New Potatoes, these have a low starch content and are often characterized by a creamy, firm and moist flesh that holds it's shape well after cooking. They’re typically great for roasting, boiling, casseroles and potato salads.ALL-PuRPOSE: These potatoes have a medium starch content that fall somewhere in between the starchy and waxy potatoes. They’re a true multi-purpose potato, and therefore can be used for just about any cooking application. A classic example is the Yukon Gold.

HOW TO mAkE THE PERfECT ROAST POTATOES:When roasting look for waxy yellow

potatoes. make sure you choose potatoes that are about the same size – this ensures they cook evenly and makes for better presentation.1. Place the potatoes in a large saucepan of cold water. bring to the boil over high heat. Simmer for 5 minutes or until slightly tender. Drain. Place in a single layer on a tray lined with paper towel. 2. Parboil, pat dry and allow 30 minutes cooling time.3. Preheat oven to 200°C. brush 2 large baking trays with a little oil. Combine the butter and remaining oil in a small bowl.4. use a fork to scrape the curved side of the potato lengthways. Place, in a single layer, cut-side down, on the prepared trays. brush with butter mixture. 5. Roast in oven, brushing with the butter mixture halfway, for 50 minutes or until golden brown. Sprinkle them with flaked sea salt to enhance their flavour. Roast them at a high temperature or in the hottest part of the oven if they have to share with other dishes.

ingRedients8 (about 1.2 kg)

medium potatoes,

peeled, halved

2 Tbsp olive oil and 50g

melted butter or 5 Tbsp

duck fat

You can add 4 garlic

cloves, 4 sprigs of

rosemary or thyme to

roasting pan.

SERVES: 6 PREP TImE: 15 mINS

COOkING TImE: 50 mINS

one Potato, two Potato

Easy Hard

food

1

23

45

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126

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Founded in 1934, today ELO is in over 30 countries worldwide.Satisfying all family cooking needs, ELO have designed their ranges to ensure that both the professional and beginner chefs can cook together with Joy.

Available from all leading homeware stores, Kitchenique, Banks dealers, Binuns, Adams, Hirsch

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DEATH bY buRRITOBook review

Shay olaPublished by Mitchell BeazleyPrice r260.00

Cottage Pie and Carrot Cake this is not. The trend in London is for street style food to be served in restaurants for quick, tasty and relatively inexpensive meals with an emphasis on flavour and casual presentation. Shay Ola named his restaurant Death by burrito and compiled a menu based on traditional food from California and mexico. It was an immediate

TASTE, PRESENTATION, SPEED of preparation, colour and above all tangy, SPICY ALL POWERfuL fLAVOuR.

“

success and this book captures it's essence, a reflection of the desire for food a little different from expensive yet predictable, fine dining. A number of books have already catered for that market, of course, but the charm of this one is the emphasis on taste, presentation, speed of preparation, colour and above all tangy, spicy all powerful flavour.

A recipe which epitomises the tone is accurately entitled ‘Almost Death Sauce’ and includes four different types of chillies, a whole garlic bulb, sherry vinegar and ‘some good quality tequila’ amongst other ingredients. I think you get the message. This is not for afternoon tea with grandma. You can be sure that your friends will go away from your lunch party

129

By nick Britt

cookin

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with joy

THE RECIPES ARE IDEAL fOR casual get-togethers at home, beach picnics or cocktails and snacks around a pool on HOT

SummER AfTERNOONS.

“

130

with a very clear memory of what you served. No boiled chicken or underdone braai chops for mr. Ola.

burritos are key to the style. They are essentially mexican wraps, large wheat tortillas rolled up to enclose a filling of salad, meat, rice, beans, cheese, soured cream and salsa. mr. Ola sees this basic collaboration of flavours as an opportunity to mix slow-cooked meats, tangy pickles, spicy salsas and a plethora of fresh fruit and vegetables, to create dishes containing the vibrant essence of mexican food. Yes, there are other mexican cook books around, but Ola has assembled a classic collection and presented them in a fresh and innovative style which makes for great entertainment ideas and memorable, if somewhat heated, lunches and dinner parties. The recipes are ideal for casual get-togethers at home, beach picnics or cocktails and snacks around a pool on hot summer afternoons.

breakfast burritos, beef Short Rib and Sweet Potato burritos, Lobster Tacos and Confit Duck and mango Tacos are a few items to tempt you with. There are some pages on how to roll the perfect burrito as well as a chapter on side recipes like Deconstructed Guacamole and beetroot, Orange and Pecan Salad. A section on ‘Sweets’ includes Ancho Chilli and Chocolate Ice-cream, Coconut Panna Cotta and Tequila and Orange Truffles.

Of course, you won’t get through all that without some liquid refreshment and here Ola provides recipes for Pineapple and Cacao Smash, Pink Paloma (Tequila and grapefruit), and a drink called ‘Toreador’ made from tequila, apricot brandy and lime, which he maintains is ‘better than a magarita when you need a fresh sweet and sour serve’.

Let me not mislead you. The book is not only about inducing steamed up contact lenses and drinks that defy an upright position. The beautiful illustrations throughout describe recipes that will demand repeating. You won’t forget them. You will want to have more as soon as your taste buds have calmed down. Your guests will demand the secret. Trendy, beautifully produced and illustrated, this is a book for fun in the summer and one which won’t break the bank.

Win a dEath by burrito CooKbooK by shay ola. valuEd at r260.

To enter email "Death by burrito" + your full name,

postal address, contact and ID number to

competitions@ginjamedia.com by 5 December 2014.

One entry per person. T's & C's Apply www.ginjafood.com/

terms-conditions.

squid tacos

EASY / SERVES:6PREP TImE: 5 mINS COOkING TImE: 5 mINS

ingRedients600 g small fresh squid bodies, cleaned

Juice of 2 limes

25 ml agave nectar or light honey

1 tsp dried chilli flakes

6 small Corn Tortillas

Sunflower oil, for frying

2 red chillies, thinly sliced

6 garlic cloves, minced

Salt

1 small cos lettuce, finely shredded

1 green mango or papaya, cut into small cubes

1. Cut the squid into strips about 2 x 5cm and score each strip diagonally both ways.2. In a small bowl, mix the lime juice, agave nectar (or honey) and chilli flakes together and set aside.3. Warm the tortillas in a dry frying pan for about 20 seconds on each side.4. Heat a large frying pan until it is really hot and add a little sunflower oil. When the oil is smoking, add the red chillies and fry for about 30 seconds. Add the garlic and cook for a further 10 seconds, then transfer the chilli and garlic to a mixing bowl and set aside. 5. Add the squid to the pan, season with salt and fry for about 1 minute, or until the strips curl up – you may need to cook the squid in batches. Tip the squid into the chilli and garlic mixture and toss to coat.6. Load the warm tortillas with the lettuce, mango or papaya and squid, and top with the lime sauce.

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WE Would lovE to hEar your ExpEriEnCEs:

reviews@ginjamedia.com

A LOT CAN bE SAID fOR THE STANDARD Of fOOD AND SERVICE ACROSS THE GLObE. The extremities between good and bad are enough to give you whiplash and ensure a hefty bill from your local Chiro! That’s why I have decided to do a monthly insert, “Over the coals”. my views and opinions are exactly that, mine. They are based on my experience at the relevant establishments that I travel to over the month and are for all intent and purpose without prejudice. my intentions are clear; no mincing of words and what is served is discussed.

You know what they say; if you can’t stand the heat, stay out of the kitchen!

The Grill by Sean Connolly Food: Service: Ambience:

“Amazeballs” and “Heaven on a plate” were some of the comments I came across when looking up a “must-try-restaurant” in Auckland.

Located on the ground level of the Sky City Hotel in Auckland. The restaurant is small by comparison, offers an intimate unpretentious dining experience for locals and travellers alike. The use of words and phrases in their menus like “fresh, honest fare” and “let the natural flavours shine through” appealed to my South African core. I opted for an 8pm booking on a

by Chef Jacqui BrownOVER THE COALS

134

Thursday evening whilst staying at the Sky City Grand Hotel. A good decision, as it turned out, the place was lively- I got to experience it in full swing. The noise levels, in what is essentially a relatively small dining area, increased from minimal decibels to an almost thunderous murmur of conversation.

unfamiliar with the wine selection I placed full faith in the our waiter who selected a bottle of 2004 Hans Herzog seemed entirely fitting for the occasion of my first meaty-chow-down at this beef flagship. The wine was elegant and strong, it held enough boldness of character to follow through from palate pleasing conversation to suiting and enhancing the 280g Wagyu, Grain fed, New South Wales, Australia Scotch fillet.

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

for his exceptional service, perceptive wine recommendations and very obliging attitude. His efforts on the night doubled my enjoyment.

Good wine, good food, a pleasant venue and exceptional service truly do combine to ensure a customer derives more than adequate satisfaction from a dining out experience. This restaurant delivered these, indisputably, to me on this night.

+64 9 363 7067the sky City grand hotelauckland

135

How it’s done:( determining meat done ness )

Forking Language

grainsand

pulses

How it’s done:( determining meat done ness )

Forking Language

grainsand

pulses

GINJA CHEAT SHEET part 3

Directory

There are port-style wines all over the world, but since 2012, you can only label it as a port if it’s of Portuguese origin. We’ve crossed the borders to import these rich ports for your convenience and enjoyment.

Choose from an uncomplicated ruby, with fruity vibrant colours and flavours, to a mature tawny exhibiting earthier notes.

Complement your desserts and cold evenings with a touch of Portugal from our vast range, including our 10, 20, 30 and 40-year-old vintage ports.

better and better

Only available at

JUST ARRIVED

FROM PORTUGAL

AUTHENTIC ninety9

cent

s 15

15T

Not for Sale to Persons Under the Age of 18.

1515T Ginga AD Port from Portugal 220w x 220h FA3.indd 1 2014/09/04 4:44 PM

Reci

pe

inde

x Bbutter Honey Poached Rock Lobster pg 16

CCaramel Cooked Cream and Popcorn Crumble pg 122

Caremelised beetroot and fig Tarte Tartin with Gorgonzola and Pesto Dressing pg 88Champagne and Crayfish Risotto (Ocean Tale) pg 35

Champagne and Grapefruit Sorbet pg 37 Champagne marshmallows pg 37

Creamy muscle Soup, with Saffron and White Wine pg 95Crème brûlée pg 110

Mmarshmallow Cheese Cake (kudu kiss) pg 117

mini meringues pg 37

OOrange Soufflé pg 104

Oysters with frozen-Champagne Grapes and Champagne-Grapefruit Dressing. (Citrus to Sea) pg 32

PPan-fried Dorado with Lemon butter Pg 118

Portuguese Custard Tarts (Pastéis de Nata) pg 72

Qquiche Loraine pg 118

RRabbit Casserole pg 81

Roast Rabbit pg 79Roast Potatoes (back to basics) pg 124

SSalty Caramelised Walnut Crumble pg 37

Seared Tuna, with Saffron Red Pepper Sauce and Chinese Noodles pg 92Sous Vide Champagne Pork belly pg 14

Squid Tacos pg 131

VVanilla Champagne Poached Pears pg 37

bERzACkS+27 11 334 7634 www.berzacks.co.za

bEVERLY HILLS, umHLANGA+27 31 561 2211www.tsogosunhotels.com

CAPE PHOTOGRAPHY+27 72 107 4044 www.capephotography.co.za

CAPSICum086 111 CHEf (2433)www.capsicumcooking.com

CARROL bOYES+27 21 424 8263www.carrolboyes.com

CHECkERS0800 010709 www.checkers.co.za

CONIGLIO RAbbIT mEAT+27 71 042 8930www.coniglio.co.za

DESTINATION ExPRESS CARRIER bROkERS +27 23 614 1249

DINERS CLubwww.dinersclub.co.za

DuRbANVILLE HILLS+27 21 558 1300www.durbanvillehills.co.za

fRY’S fOOD GROuP+27 31 700 3022/3www.frysfamily.co.za

GATEWAY HEALTH+27 31 566 5517www.gatewayhealth.co.za

GINJA SHOP ONLINEwww.ginjashop.com

HEARTS THAT HOPE+27 82 716 6773www.heartsthathope.com

INfACET+27 82 878 4949/+27 84 016 8872www.infacet.co.za

INVESTECwww.investec.co.za

JuST POPCORN kzN+27 31 766 0000www.justpopcornkzn.co.za

kENWOOD+27 11 474 0153www.kenwoodworld.com/en-za

LA mOTTE+27 21 876 8000www.la-motte.com

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mICHELANGELO HOTEL+27 11 282 7000www.legacyhotels.co.za

mILLER’S THumb RESTAuRANT+27 21 424 3838www.millersthumb.co.za

mOOIPLAAS+27 21 903 6275www.mooiplaas.co.za

NEDERbuRG+27 21 862 3104 www.nederburg.co.za

NESCAféwww.nestle.co.za

NOmuwww.nomushop.co.za

SA CHEfS ACADEmY+27 21 447 3168www.sachefsacademy.com

SASSIwww.wwfsassi.co.za

SHAVE PAINT & DéCOR+27 31 702 6315 www.shavepaints.co.za

SmOkEzI (PTY)LTD+27 31 777 1681www. smokezi.co.za

THE kITCHEN SPECIALISTS ASSOCIATION0861 542 572www.ksa.co.za

THE PRIVATE HOTEL SCHOOL+27 21 881 3792lwww.privatehotelschool.co.za

THE SPACE+27 31 566 3166www.thespace.co.za

THE INTERNATIONAL HOTEL SCHOOL+27 31 536 6500 www.hotelschool.co.za

TINTSWALO ATLANTIC+27 11 300 8888www.tintswalo.com

VON GEuSAu CHOCOLATES+27 28 254 9100www.vgchocolate.co.za

Directory

FOOD-FRIENDLY FIVE-PACK

Nederburg has combined it's Winemaster’s Reserve 750ml reds into a single pack that comes with a complimentary pair of Le Creuset ramekins and recipe, to coincide with the run of MasterChef South Africa, season 3. Featuring the food-friendly Cabernet Sauvignon, Shiraz, Pinotage, Merlot and Edelrood (a Cabernet Sauvignon/Merlot blend) the Winemaster's

Reserve red collection "fit for a MasterChef".

Nederburg is the official wine sponsor of MasterChef South Africa that began on August 21. The show is aired weekly on M-Net at 19:30 until

December 18.

If you’d like to purchase the pack online : http://www.cybercellar.com/mixed_cases/nederburg-and-le-creuset-gift-pack. Also available at all Makro stores, selected Pick ‘n Pay, Checkers, Spar and Ultra stores.

www.nederburg.co.za | +27 (0)21-8623104

WIN 1 of 5 Nederburg MasterChef hampers. Valued at R300

To enter answer the following question - Which winery is the official wine sponsor of MasterChef SA season three? Email your answer, full name, postal address, contact and ID number to competitions@ginjamedia.com by 5 December 2014. One entry per person. T's & C's Apply www.facebook.com/nederburg. COMPETITION NOT OPEN TO PERSONS

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