GINJA Food & Lifestyle Magazine Aug Sep '15

AUGUST/SEPTEMBER 2015South AfricaR45.00 (incl.VAT) Other CountriesR39.47 (excl. VAT)www.ginjafood.com

food magazine

coffee & chocolate edition

ALL THINGS COFFEE fRom faRm To CUP

wiTh CoffeeConnoisseURs

WIN: must-have kitchen gadgets, an exclusive getaWaY & mORe

Introducing Francois Ferreira our quirky proudly south

african ginja chef

Vegan Indulgencesatisfy your sweet tooth

bonjour paradise exploring mauritius and its island flavour

yourMASTERPASSION

Your nominated Chef could win an international culinary experience to London worth R50 000! Plus you could win a South African weekend getaway to the value of R10 000.

Calling all Head Chefs to nominate

a young chef to be part of the mentorship movement!

Terms & Conditions: The competition is open to all South African cooks & chefs quali ed and unquali ed. Any participant under the age of 18 years must be fully assisted by his/her guardian. This competition is open from 1 June 2015 and ends on 31 August 2015. Participants must be nominated by their Executive/Head Chef either online at www.ufs.com; OR through the nomination form. The main prize is a culinary experience to London, where the winner will join the International Hotel School Intercampus winner and staff member. The trip will take place in January 2016. The Head Chefs Prize: A weekend away valued at R10 000 in the region where the Head Chef resides. Finalists will be required to participate in mentoring sessions and the nal mystery basket cook-off. Full terms and conditions at www.ufs.com

atticr

ush_

3315

Senior chefs around the country are

called to nominate their young chefs for

the Unilever Food Solutions Master your

Passion The Mentorship Movement

competition giving them the opportunity

to spend time with a mentor, learn the art

of mastering their passion and take part

in a time-trial cook-off. Great prizes are

up for grabs for both the nominee

and the nominator.

For young chefs to qualify to enter the

competition, they need to be under the

age of 25, have a minimum of three years

in the industry and be nominated by a head

chef with a motivation. The nominated

chef could win an international culinary

experience to London worth R50 000, while

the nominating head chef stands to win

a South African weekend getaway to the

value of R10 000.

As Unilever Food Solutions, we believe

in giving back to the industry by developing

talent. We also believe that there is a

need for young chefs to be mentored.

The Master your Passion Mentorship

Movement competition gives senior chefs

the opportunity to take the lead and be

part of the mentorship movement and

nominate their young chefs, explains

Michel Mellis, MD of Unilever Food Solutions

in South Africa.

The ve mentors are Craig Cormack

of The Goose Roasters in Cape Town;

Dion Vengatass, Sous Chef at the Mount

Nelson Hotel in Cape Town; Executive Chef

James Khoza of the Sandton Convention

Centre; Executive Chef Stuart Cason, Area

Executive Chef of Sub-Saharan Africa,

Radisson Blu Hotel and Executive Chef

Leon Hatton-Jones of Hilton in Namibia.

Entries are open for head chefs to submit

their nominations until 31 August. The

mentoring sessions will take place between

1 and 30 September and the nals will take

place on 29 October 2015 in Johannesburg.

Nominate your potential chef online at

www.ufs.com, select the Concepts &

Promotions tab and click on Mentorship

Movement, where you will nd all the

information you need, as well as the

entry form.

Giving Young Chefs a Chance to Master Their Passion

Enter online at ufs.com

Castles in the sand sas leading resort

for 2015 conrad pezula 44

bonjour paradise sipping cocktails and delicious

dishes at long Beach mauritius 54

TRAVEL

For the love oF CoFFee francois ferreira cooks with coffee 14

bean vs. bean taking a look at the cocoa and coffee beans 40

island Flavour Beverly hills island hops with flavours 64

divine CoCoa the process behind the indulgence 68

vegan indulgenCe satisfying everyones sweet tooth 70

out oF the box the oyster Boxs executive chef kevin joseph 84

dressed For suCCess getting uniform ready with chef works 104

FOOD

DRINKSMaChines and beans coffee machines that were made to impress 22

lineage oF exCellenCe chatting to sa's 2013 Barista champ craig charity 26

Full oF beans planting the seed for the perfect coffee bean 30

the world oF latte art making coffee look as good as it tastes 36

the south aFriCan ChoColate CoFFee pinotage south africas unique blend 76

Calitzdorp winter Festival visiting the annual

port festival along the garden route 80

ChoColate and wine pairing the best

of both worlds 88

CoFFee hotspots your national guide

to exceptional coffee 120

CheFs note 04

Contributors 08

letters to editor 10

CheFs piCk rhymes with orange 48

whats in season 52

book review secrets of a french cooking class 94

ask a CheF with desmond davies 108

out & about 114

suss out sassi understanding sustainable seafood 116

ginja Cheat sheet know your coffee 118

direCtory 122

reCipe index 124

REGULARS

Milk, ChoColate and Cookies keeping little hands busy and little tummies happy 98

JUNIOR

bon

app

tit

let me introduce myself. my name is Franois Ferreira, the new ginJa chef. in June, my partner denise lindley and i, took over ginJa Food magazine from chef Jacqui Brown, who has emigrated to new Zealand with her family to take up a very exciting project near auckland.

denise and i are having sleepless nights as our minds are so full of new ideas that we would like to share with all of you, but we realise that Rome wasnt built in a day, so we will giving you tantalising insights into these ideas with each new edition of ginJa.

i have worked in the food industry all my life and everything i do is centred around good food, good wine and good company. i have a passionate love for all things south african, our olive oils, brandies, wines and all our amazing and unique ingredients that are available in this country. We have a rich culinary tradition which i feel is not always appreciated. that is why i have been dubbed the south african Food evangelist. denise also shares my enormous passion for food and wine, and she has worked in the catering industry all her life.

i hope that you will find this coffee and chocolate edition as exciting as i do. i love my coffee to drink, as an ingredient or using the ground beans as a spice, as you will see in my feature For the love of coffee (pg14). We also chat to those in the know when it comes to all things coffee, like craig charity, the sa's world barista competitor for 2014, and obtain an insight into the world of latt art with latt art judge shaun aupiais.

there are some decadent chocolate recipes that i am sure every chocoholic will be delighted to make and indulge themselves in. this edition is all about lifes little luxuries. so sit back, indulge and enjoy.

happy cooking

- Franois

chef

's not

e

TM

5

f

GinjaMagazineAdPaths.indd 1 2015/06/04 9:28 AM

deCadenT Coffee & ChoColaTe layered cake

topped with meringues

06

ingredientsfor the chocolate sponge500 ml flour

500 ml castor sugar

30 ml baking powder

5 ml salt

8 eggs separated

250 ml oil

1 shot strong espresso coffee

Boiling water (explained in the method

below)

75 ml cacao

for the white velvet cake625 ml flour

375 ml castor sugar

5 ml bicarbonate of soda

5 ml maizena

5 ml custard powder

5 ml salt

300 ml buttermilk

2 eggs jumbo size

400 ml vegetable oil

5 ml white vinegar

5 ml vanilla essence

for the chocolate coffee ganache250 ml double cream

750 ml dark chocolate

30 ml instant coffee

for the butter icing130 g softened butter

1.5 kg icing sugar

15 ml flour

ChoColate sponge Cake1. whisk the egg yolk and sugar until light and creamy2. add the oil slowly to the egg mixture until mixed well3. pour the espresso into a 250ml measuring cup, fill it up with boiling water (if you want a stronger coffee taste you can add 2 heaped tablespoons instant coffee granules) now add half of the liquid slowly to the egg mixture and make sure that the egg does not cook and separate4. sieve the dry ingredients and a pinch of salt, keep 1 tsp baking powder back5. add the flour mixture to the egg mixture; fold in until the flour is worked into the batter mixture. add the remaining liquid and stir lightly until combined6. whisk the egg whites until foamy and add the baking powder, whisk until soft peak is reached7. fold in the egg whites with a metal spoon until batter is mixed through (remember the more you mix the stronger the gluten becomes and this can lead to a heavy texture.)8. use 2 x 23cm round cake tins, line only the bottom of the tins and make sure that you spray the sides and greaseproof paper slightly.9. Bake at 180c for 45 50 minutes10. let the cakes cool down for 10

minutes before taking it out of the tins, let it cool completely.

white velvet Cake1. combine all of the dry ingredients and sieve twice2. combine all of the wet ingredients together.3. mix the wet and dry ingredients together4. prepare a 23cm cake tin with greaseproof paper only on the bottom of the tin and spray the tin on the inside.5. pour into the tin and bake at 180c for 30 35 minutes until a skewer comes out clean when placed in the centre of the cake.6. let cool in the tin for 10 minutes and remove onto a cooling rack, let it cool down completely before decorating.

ChoColate CoFFee ganaChe1. warm up the cream in a saucepan, make sure that the cream does not boil, slight simmer only. dissolve the instant coffee in the cream.2. add the chocolate to the heated cream, remove from the heat and stir a little bit until the cream and chocolate combines. put the lid on the saucepan and leave to stand for 10 minutes3. if all of the chocolate has melted, use

a whisk to combine the ganache, if some of the chocolate still needs to melt, warm the ganache on a very low heat until it becomes easy to stir the mixture.4. remove from the heat and mix with a whisk until it becomes thick and velvety.

butter iCing1. cream butter in a mixing bowl2. sieved the icing sugar and flour together twice, add the icing sugar & in 3 stages, making sure that its mixed well3. the icing should be soft and spreadable (keeps its shape) not soft.

asseMble1. use a sturdy base to put the cake on. slice the cake to ensure even layers2. alternate the chocolate cake with the white velvet cake, starting with the chocolate cake as the base3. spread a thin layer butter icing (5mm) onto each layer of cake ending with the icing on the top layer, cover the rest of the cake and give it a smooth surface4. cool down the ganache to room temperature and drizzle it over the cake.5. decorate with white and dark chocolate curls or you can buy the small meringues as seen in the photo from your local shop.

on th

e cov

er07

our c

ontri

buto

rs

08www.facebook.com/ginjaFood

www.twitter.com/ginjaFood

www.pinterest.com/ginjaFood

SCAN ME! SEE WHATS HAPPENING ONLINE!

GINJA CHEFFRANCOIS [email protected] DIRECTORDENISE [email protected] EDITORSHERILEE [email protected] SUB-EDITORMIKE ALLEN [email protected] HEAD DESIGNERKATE [email protected] SALES EXECUTIVECLARISE [email protected] MARKETING, SOCIAL MEDIA& DISTRIBUTIONMAGGI VAN [email protected]

ADMINISTRATORPHYLLIS [email protected] GINJA JUNIOR CHEFJULIETTE [email protected] CONTACT US+27 (0)31 563 0054P O Box 20111Durban North, 4016WWW.GINJAFOOD.COM

having won the sa barista championship in 2013 and competed in the World barista championships in 2014, cRaig chaRitY knows all things coffee. he recently opened his own stand-alone coffee shop.

shaun aupiais is known as the coffee guy. he works closely

with the Red Band Barista academy as a barista trainer and coach. is a

latt art judge and doting father of three.

vice-president of the Francois Ferreira academy, denise lindleY, has spent most of her career in the catering industry and has an enormous passion for all things food and wine related.

executive sous chef of the durban international convention centre,

desmOnd davies, is a member of both the south african chefs association as

well as the chane des Rtisseurs south africa.

executive chef kevin JOseph has been at the Oyster Box hotel for the past decade, having originally trained as a chef for the south african navy. kevin describes his cooking style as classic with a twist of modern.

RYan le ROux, Founder of the leva Foundation non-profit organization, that equips previously unemployed

individuals with the specialist skill of excellent, industry grade barista training.

MADE IN SPAIN DISTRIBUTORS wAS fOUNDED IN 2012 By JOSE

GOMEz, whO ORIGINAlly hAIlS fROM SPAIN.

OUR cOMPANy IS BUIlT ON A SOlID fOUNDATION Of

SUPERIOR qUAlITy PRODUcTS AND ExcEPTIONAl SERvIcE as south africas leading

SUPPlIER Of PROfESSIONAl & hOUSEhOlD cOOkwARE.

sign up with www.madeinspain.co.za and get free gifts and loads of benefits just by being a lover of all things spanish.

inoXiBar and lacor products available at core catering supplies, Woodstock - cape town

021 465 8800 | [email protected] | www.corecatering.co.za

10

dear editor, Just wanted to drop you a note telling you how much i enjoy your magazine. i was telling my mom yesterday that i was impatiently awaiting my next issue of ginJa Food magazine, and it was in my mailbox when i got home. she is hooked too! every time she comes to my house, the first thing she does is look through your magazines for new recipes to test drive. in my opinion, you have surely fulfilled the goal you set out to achieve with the

magazine. every issue feeds my soul and appetite. it is my pleasure to subscribe to such a wonderful foodie inspired magazine. it is so evident that this magazine is owned by and employs people who enjoy food as much as i do... this does not go unnoticed! i have every single issue from the beginning, because i can't bear to part with any of them. i look at them again and again. i've said it many times before but i truly thank you for this wonderful journey of food you have taken us on. thanks so much for all you do!jaCqueline loMbardt

let teRs FROm OuR ReadeRs

deaReditor

write to us: [email protected]

po box 20111, durban nor th, 4016

11

dear editor my husband gave me a copy of ginJa Food magazine about 5 months ago as part of a valentine's gift. We are both avid foodies and enjoy spending time in the kitchen with family and friends. Food to us is most definitely the language of love and appreciation, a message that shines throughout your publication. i've mostly enjoyed the food-related article "a Blumen(thal) Wonder" by alex poltera - he surely knows how to take

your imagination on a culinary adventure. the way he describes the theatrical dining experience at heston Blumenthal flagship restaurant, the Fat duck is incredible. this is the dream of many a foodie, but sadly attained only by few. do we have a similar dining experience available in south africa? i find the unique food offering intriguing and would love to know if we can experience it here in sa. roxanne Fortuin

write to us and stand a chance to win a Caress Marine

singlz haMper valued at r600

subscribe to ginJa Food magazine for 12 editions and stand a chance to win a luxury 2 nights stay at sani pass hotel

including daily breakfast and dinnerwww.sanipasshotel.co.za

see our subsCription details on pg 73

Subscribe and win!

12

Cooking in superior cookware not only improves the quality of your meals, but also your quality of life and that of your family and loved ones. Thats why at AMC we use only the finest quality 18/10 stainless steel to produce our products, and offer a lifetime guarantee on our craftsmanship. Giving you peace of mind that when you invest, you invest in the best.

To find out more about the AMC way of cooking or how you can invest in your familys health, visit us at www.amcsa.co.za, call us on 086 1111 AMC (262) or email [email protected].

improves your quality of life.COOKING INQUALITY

i am a great coffee lover. When i first used coffee to flavour a dish my friends thought i had lost the plot. coffee gives an added fuller dimension to any dish. all coffees have natural acidity; the coffees

from south america are a bit more acidic than the coffees from africa

which tend to have chocolate & spice overtones. ground coffee

beans make a great crust or a rub for meats but you need to balance it with something sweet. Whole coffee beans in a dish infuse a lot of flavour

but do not forget to remove them before service.

OF cOFFeefor the love

15

Coffee RUbbed Rib-eye RoasT easY | seRves 6pRep time: 60 minscOOking time: 75 mins

ingRedienTs 60 ml finely ground coffee

30 ml coarse salt

15 ml freshly ground black

pepper

vanilla bean, split and

seeds scraped

1 kg whole Rib-eye Roast

1. in a bowl, thoroughly blend the coffee with the salt, pepper and vanilla bean seeds. set the rib-eye roast in a roasting pan and rub it all over with the coffee mixture, concentrating most of the rub on the fatty part of the meat. let roast stand covered at room temperature for 30 minutes.2. preheat the oven to 230c. Roast the meat for 15 minutes. Reduce the oven temperature to 160c and roast for about 1 hour 3. transfer the roast to a carving board and let rest for 20 minutes. scrape off any excess coffee rub. carve the meat in

16

slices and serve.

note: the coffee-rubbed roast can be refrigerated overnight. Bring to room temperature before roasting.

Coffee & CaPeR RisoTTo easY | seRves 6 (as a staRteR)pRep time: 10 minscOOking time: 20 mins

ingRedienTs30 ml capers, drained

1 double shot espresso

1,25 L chicken or vegetable stock

30 ml extra-virgin olive oil

1 small onion, finely chopped

375 ml Arborio rice

90 ml dry white wine

8 coffee beans

30 ml unsalted butter

90 ml Parmesan, freshly grated

Salt and freshly ground pepper to taste

1. drain and coarsely chop the capers.2. meanwhile, in a small saucepan, boil the brewed espresso over high heat until reduced to 30ml, about 5 minutes.3. in a medium saucepan, bring the stock to a simmer; cover and keep warm over low heat. in a large saucepan, heat the olive oil. add the onion and cook over moderately high heat, stirring

17

occasionally, until softened, about 3 minutes. add the rice and cook, stirring, until just translucent, about 2 minutes. add the wine and simmer for 2 minutes. add the coffee beans and 250ml of the warm stock and cook over moderate heat, stirring constantly, until absorbed. Repeat the process using 1,15 l of the stock and stirring until the rice is al dente and bound in a creamy sauce, about 20 minutes total.4. Remove the risotto from the heat and discard the coffee beans. stir in the butter and cheese; then stir in the remaining 100ml of stock. season the risotto with salt and pepper and spoon onto plates. scatter the chopped capers over the risotto and the reduced espresso around it.

When I used cOFFee tO FlavOuR a dish my friends thought I had lost the plot.

food

lamb, Coffee and daTe TagineeasY | seRves 6-8pRep time: 10 minscOOking time: 30 mins

ingRedienTs2 kg lamb stewing meat

Oil

3 cardamom pods

1 star anise

1 whole cinnamon stick

4 medium onions, roughly cut

4 cloves garlic, roughly chopped

500 ml coffee, not too strong

500 ml beef stock

200 g dates, cut into blocks

Salt and freshly ground black pepper to

taste

1. Fry the pieces of meat in the oil until sealed. Remove from the pot and set

18

Coffees from South America are a bit more acidic than the cOFFees FROm aFRica Which tend tO have chOcOlate & spice OveRtOnes.

aside. Fry the onions and garlic until opaque then add the meat and simmer for a few minutes. add the spices, coffee and stock. 2. season to taste. simmer until the meat is soft. 3. lastly add the dates simmer again until the sauce has reduced slightly.

bananas in Coffee syRUPeasY | seRves 6pRep time: 15 minscOOking time: 120 mins

ingRedienTs500 ml freshly brewed

coffee

250 ml sugar

Zest of lemon

1 cinnamon stick, broken into pieces

8 firm, medium bananas

15 ml fresh lemon juice

Greek style yoghurt, for serving

1. in a saucepan bring the coffee to the boil. add the sugar, lemon zest and pieces of cinnamon stick and simmer over moderate heat for 5 minutes or until syrupy. set aside to cool slightly. 2. meanwhile, peel the bananas and slice into thick slices. place the bananas in a large shallow dish, and toss in the lemon juice

3. pour the coffee bean syrup over the bananas and let stand until cooled to room temperature, then refrigerate for about 2 hours. spoon the bananas and coffee bean syrup into individual serving bowls, spoon the yoghurt over and serve.

note:the coffee bean syrup can be prepared one day ahead; let cool then refrigerate overnight. gently reheat the syrup before pouring it over the bananas.

19fo

od

7421T Ginga Foreign ground DPS FA2.indd 1 2015/05/20 12:54 PM

delonghi priMa donna

r19,999 prepare cappuccinos,

italian latte macchiatos and caffe lattes with

beans or ground coffee, or even a cup of hot

chocolate with dlonghis primadonna exclusive.

this fully automatic coffee machine boasts an

integrated silent coffee grinder with 13 adjustable

settings as well as the lattecrema system for

the perfect cappuccino.www.delonghi.com/

en-za

& beansmachinesGet the best out of your roast with these incredible

coffee making machines

22

& beansmachines bean there CoFFee CoMpanyr75 (250g)exhibiting a sweet honey aroma with winey acidity

and creamy body this Burundi musema coffee

reveals rich berry and chocolate flavours. a direct Fair trade

partnership with the nyarurama and musema

cooperatives.www.beanthere.co.za

23

Motherland toil & triuMph

r85.50at motherland, we

want you to drink the love we put into every bag. toil & triumph is a

blend of Burundian and ethiopian coffees. its

soft, sweet and smooth, with hints of light caramel and fruit.

www.motherlandcoffee.

com

exprelia evor15, 999

indulge your friends with the perfect italian coffee. With the saeco

exprelia evo, aspiring coffee experts can

experience the thrill of preparing a cup as professionals would,

with the ability to customize multiple

drinks and the guarantee of a perfect

hygiene. www.italianlifestyle.

co.za

delonghi elettar12,500 (white)r12,000(black)the eletta is ideal for the creation of

a variety of coffees, hot drinks or even tea infusions. the milk menu allows

for the selection of beverages, whilst drip

coffee fans are also catered for with a

long coffee button.www.delonghi.com/

en-za

FOR Full FlexiBilitY FROm ROast tO cup lOOk at the espRessO machine.

When it comes to more convenience but still using beans, the bean-to-cup grinds and pours automatically. FOR

pROpeR On-the-gO cOFFee invest in a capsule machine.

24

ryo CoFFee ultiMate starter kit

r899For the real coffee lover,

Roasting Your Own coffee will give you that

much more appreciation for the coffee youre

drinking. stove top or braai, flat white or

cappuccino, experiment, have fun, and enjoy the

ultimate in fresh gourmet home roasted and

brewed coffee.www.ryocoffee.co.za

Mokador gran MisCela

r260 (1kg)an expert blend of the unique, delicate taste of columbia coffees,

the subtle-tasting santos coffee, with

added high-altitude guatemala and costa Rica-grown beans. its

delicate taste has hints of fruit and flowers and

a velvety hazelnut-brown creamy top

layer when poured.www.mokador.co.za

of excellence

27

GINJA takes a coffee break and chats to SA's Barista Champion of 2013, Craig Charity.

meeting with craig charity has to have been one of the most entertaining interviews to date. Whilst trying to find him at his newly opened stand-alone coffee shop in the Watercrest mall hillcrest, his only hint was that he would be the man jumping up and down in the middle of the mall. true to his word, that is how we found him.

instantly you know that he is passionate about coffee. not in the sense that he just loves a good cup of the beverage to get him through the day. Oh no. he is the kind of person who wants to know where the cherries were grown, who the people were that harvested them, the washing process, including the temperatures used, as well as the drying process. every step in this process is important to the end product. every step is a part of a bigger picture, until ultimately what you have in front of you is deserving of sas number one barista for 2013.

as with most of us, craigs passion for

coffee started when he would wake up at 4am for his job as a personal trainer, at that time of the morning caffeine is a must! he is also an all-or-nothing kind of guy, either this is going to be amazing or dishwater. his passion soon progressed into a mobile coffee company, and from there he accidently became a coffee machine technician. as you might say, things grew from there to where he is today. a business owner, husband and father of (soon-to-be) three, craig is animated as he talks about his coffee adventures, including his flight to guatemala to fetch his coffee beans for a competition, which he needed well before the time limits of having them imported. as one would expect, there are pictures of him amongst the coffee trees and admiring the washing process. another would be when he only received the coffee beans for one of the world championships a mere 15 minutes before game-time. that has to be one of the hairiest tales to date.

drin

ks

His only hint was that he would be the man Jumping up and dOWn in the middle of the mall.

Back in a more relaxed environment, craig waits in anticipation as you take a sip of his coffee, which he asks you try first without sugar. as he roasts his own coffee beans and makes sure that he is a part of the entire process, he compares his coffee-making abilities to that of a wine-maker. as craig explains, its like saying that in order for you to enjoy a glass of wine you have to add sugar to it. that is just a really bad idea. We are so accustomed to bad bitter coffee that we dont know what a balanced cup of coffee should taste like.

he goes on to say, i would do barista courses and make them draw pictures of the process of the coffee going from a simple seed into the cup of coffee that you end up with. Often that leaves them with more than one drawing. then what i say to them is that you are at the end of the food chain, you have the ability to display this process in all its glory and respect all those people that have gone before you, or you have the power to completely destroy all their hard work. it is important to honour each and every person before you.

as for the name, its simple; it is all about the lineage of coffee in a cup, the lineage of the machinery and the lineage of excellence. craig uses lamarzocca machines, each machine is hand-made in Florence italy, by a person, not a machine, so there is history to it. take a moment to have more than just a cup of coffee. visit craig at his stand-alone shop in Watercrest hillcrest or his coffee shop at stratta caf in hillcrest and meet the man behind one of the best cups of coffee i have had to date.

drin

ks

a gOOd cuppa With cRaig

espresso based coffee is extracted with 9 bars of pressure, the barista needs to

compress the coffee using a tampa.

an excellent extraction is syrupy and thick, not dribbling and gushing out.

Milk is texturised to have a consistency of wet paint and is heated to around 60C to

bring out the milks natural sweetness.

28

Its like saying that in order for you tO enJOY a glass OF Wine YOu have tO add sugaR tO it. That is just a really bad idea.We are so accustomed to bad bitter coffee that We dOnt knOW What a Balanced cup OF cOFFee shOuld taste like.

the crema on top of the espresso becomes a canvas.

the goal of free pouring latte art is to create a design that is both centred and symmetrical.

leaving a brown rim of crema around the outside.

a cappuccino's foam needs to be about 1cm thick at the top. if the foam

is too thin it loses its textural appeal.

29

There's an intricate process to getting that perfect cup of coffee. We take a look at some of the

passionate coffee farmers that grow and hand pick some fine beans...

30

beansfull of

sir arthur conan-doyle wrote about his fictional hero sherlock holmes smoking several pipes whilst solving a mystery, it has often been suggested that those pipes were Opium or some other hallucinogenic drug. how many of us though have drunk several cups of coffee whilst solving a problem or studying late into the night? certainly a much safer and more legal way of staying awake!

if you, like me, have thought during those late night, coffee powered, sessions about the origins of that cuppa Joe doubtless your mind flew to south america, to Brazil or similar. We seem to think that coffee Farming is an exclusively south american occupation. i doubt if any of us would have thought of africa as a possible source of our coffee.

however there are a number of african countries where coffee farming is expanding. For the purpose of this article we are going to look at two of them in particular. the first is an operation in Burundi and the reason for our particular interest is in the development taking place there.

apparently up until fairly recently the coffee growers did just that! they grew coffee berries and supplied them on to the washers and roasters and thence to the blenders and so on until it reached the supermarket and eventually your coffee machine. now, thanks to the american carlson family

with their passion for coffee, and a desire to facilitate a direct and meaningful relationship between coffee growers and coffee Roasters there is the Burundi long miles coffee project. this project has built several washing stations so that growers can have more control over the quality of bean produced.

since the majority of coffee berries, for good coffee, are handpicked and then the flesh removed by either a wet or dry process to extract the bean ready for roasting, extracting the choicest beans is the way to ensuring our perfect cup. giving the farmer/grower control over this part of the process is achieving two things. Firstly the grower gets a better price for the beans, enabling them not only to survive but to thrive and expand. more coffee for us! secondly and probably of greater importance is that we, the coffee drinkers get more and better single origin coffees to choose from.

Our next coffee producer of interest is, surprisingly, very close to the ginJa team, on the kZn south coast at port edward. the reasons for our interest in this, the Beaver creek coffee estate are many, i suppose one that piques my interest most is that it is way south of the normally accepted coffee belt which is between the tropic of cancer and the tropic of capricorn. in fact it is the southernmost coffee estate in the world. the story behind that is also newsworthy in that in 1984 banana farmer and owner

31

ed cumming took the risky step of planting 4 coffee trees. the risk paid off and today the estate has over 60,000 trees. Of even greater interest to us is that three generations of that risk-taking family are still involved in the growing, harvesting and roasting of their much-loved coffee.

a direct result of this personal involvement is that the estate can provide consistent quality coffee roasts that are unique to Beaver creek. Besides these signature roasts the estate also blends local and imported coffees to provide a wide range of distinctive flavours. Of special interest to south african coffee lovers is the lengths to which the estate goes to educate those with an interest in the processes involved in making that perfect cup. they provide crop to cup tours, home Barista courses and sampling to choose your favourite favourite. the estate caf also serves meals all day with, of course coffee on tap.

steps to Making CoFFee

1. plantinga coffee bean is actually a seed. When dried, roasted and ground, it is used to brew coffee. But if the seed is not processed, it can be planted and will grow into a coffee tree.

2. harvestingdepending on the variety, it will take approximately 3 or 4 years for the newly planted coffee trees to begin to bear fruit. the fruit, called the coffee cherry, turns a

32

33

bright, deep red when it is ripe and ready to be harvested.

3. Choose beansselectively picked - only the ripe cherries are harvested and they are picked individually by hand.

4. proCessingthe dry Method this is the age-old method of processing coffee and is still used in many countries where water resources are limited. the freshly picked cherries are simply spread out on huge surfaces to dry in the sun. in order to prevent the cherries from spoiling, they are raked and turned throughout the day.the wet Methodin wet method processing, the pulp is removed from the coffee cherry after harvesting and the bean is dried with only the parchment skin left on. First, the freshly harvested cherries are passed through a pulping machine where the skin and pulp is separated from the bean. if the beans have been processed by the wet method, the pulped and fermented beans must now be dried to approximately 11 percent moisture to properly prepare them for storage. these beans, still encased inside the parchment envelope (the endocarp), can be sun dried by spreading them on drying tables or floors, where they are turned regularly, or they can be machine dried in large tumblers.

5. storageOnce dried, these beans, referred to as

BeaveR cReek cOFFee estate is way south of the normally accepted coffee belt. In fact it is the sOutheRnmOst cOFFee estate in the WORld.

'parchment coffee,' are warehoused in sisal or jute bags until they are readied for export.

6. Millinghullingmachines are used to remove the parchment layer (endocarp) from wet processed coffee. hulling dry processed coffee refers to removing the entire dried husk -- the exocarp, mesocarp & endocarp -- of the dried cherries.polishingthis is an optional process in which any silver skin that remains on the beans after hulling is removed in a polishing machine. While polished beans are considered superior to unpolished ones, in reality there is little difference between the two.grading & sortingBefore being exported, the coffee beans will be even more precisely sorted by size and weight. they will also be closely evaluated for colour flaws or other imperfections.

7. roasting Roasting transforms green coffee into the aromatic brown beans that we purchase, either whole or already ground, most roasting machines maintain a temperature of about 290c. the beans are kept moving throughout the entire process to keep them from burning.

8. packagingRoasting and packaging is generally performed in the importing countries because freshly roasted beans must reach

1. Planting 2. Harvesting 3. Choose beans

6. Milling 5. Storage 4. Processing

7. Roasting 8. Packaging 9. Grinding

12. Drinking 11. Brewing 10. Tamping

34

At every stage of its production, cOFFee is RepeatedlY tested FOR qualitY and taste.

The taster -- usually called the cupper "slurps" a spoonful with a quick inhalation.

the consumer as quickly as possible.

9. grindingthe objective of a proper grind is to get the most flavour in a cup of coffee. how coarse or fine the coffee is ground depends on the method by which the coffee is to be brewed. coffee ground for use in an espresso machine is much finer than coffee which will be brewed in a drip system.

10. tampingtamping is required as the brew water is under a lot of pressure (8 to 10 times the weight of gravity) and has an innate ability to find the path of least resistance through the ground coffee. if the coffee is not tamped correctly then you will find over-extraction of the coffee surrounding the channels and under-extraction in the coffee in the channels. the result is either a cup of coffee that is too bitter or too caramelised. With firm and even tampering, the water has no other option but to flow through the coffee evenly, leaving you with the best coffee that your coffee grind has to offer.

11. brewing Before you brew your coffee, take a moment to look carefully at the beans. smell their aroma. think of the many processes that these beans have gone through since the day they were hand-picked and sorted in their origin country. consider the long way they have travelled to your kitchen. prepare your coffee thoughtfully and enjoy it with pleasure. many people have been instrumental in bringing it to your cup!

12. drinkingat every stage of its production, coffee is repeatedly tested for quality and taste. the taster -- usually called the cupper "slurps" a spoonful with a quick inhalation. an expert cupper can taste hundreds of samples of coffee a day and still taste the subtle differences between them.

Rest assured the end product, your cuppa joe before you, has been carefully processed and selected for your enjoyment!

35

The world of Latte aRt

Words by Shaun Aupiais and Jessica Le Roux

latte art has exploded in south africa over the last few years. gone are the days when drinking a great cappuccino was good enough. there is now even more of an expectation from the average consumer: coffee needs to look as good as it tastes! shaun aupiais and Byron keet are barista (speciality coffee) trainers with Famous Brands coffee company. shaun has been in the industry for years, not only as a trainer, but judging and coaching in south africas regional and national barista and latte art competitions. Byron is a two-time competitor and the current eastern cape Barista champ - and lets not forget the 2014 south african latte art champion.

south africas love for coffee has certainly grown from strength to strength over the last few years, but more importantly we have been pushing the boundaries with latte art. many people are interested in this new craft, but dont know much about the process or what happens behind the scenes. Byron has just returned from the World latte art competition (Wlac) in sweden and has brought back a wealth of insider knowledge. so lets look at this question for a moment: What are the requirements for Byron keet as the competitor and shaun aupiais as the coach in terms of the level of requirement expected on the latte art world stage?

the CoMpetitor: Over the past 6 months i have been prepping for my journey to sweden. as the south african champ, not only do i want to represent my country well but i want to enjoy, express and celebrate my love for coffee from this amazing platform. there is great deal

38

of preparation, and the bottom line is that i need to decide what i'm going to pour and then practice, practice and practice some more. Over the past 3 months ive used more than 10 kilograms of coffee - which equates to over 1000 practice pours. the competition level is hectic but it was loads of fun and i learnt so much from the other competing baristas from all over the world.

the CoaCh: so where do i begin? the Wlac requires a great deal of preparation. not only did Byron need to decide on his choices and practice, but we also needed to look at all the requirements and criteria that need to be fulfilled on the world stage. the pictures you are going to pour need to be given to the competition judges beforehand. this means providing them with pictures of your Free

hand pour and your designer pour. Your Free hand pour must be a picture that you pour completely free hand with the jug alone. With the designer pour, you can be a lot more creative and use a stylus to enhance your design as well as add some textured milk to the surface to draw with. You have to provide two of each picture to the judges in eight minutes and not only do you need to do this as creatively and efficiently as possible, but you also have the weight of the world stage and a massive crowd bearing down on you.

Once you have presented your first set they look at the similarity of the two cups compared to the picture you have provided. Once they have done that, they look at the following: visual quality (of your foam), contrast, size, symmetry, positioning,

39

creativity, difficulty and Overall appealing look. On top of this, your professionalism and ability on the stage and behind the espresso machine are assessed. this applies to both sets of pours and there are over 400 points up for grabs. You need to do your best to get them. it is a competition of great skill and strategy, and you need to know where to try and beat your competition (the level at this worlds was incredibly high). But also, overall there were valuable lessons learnt, and it was a great solid injection of coffee passion that goes a long way to increasing our love and passion for coffee.

We have the ability to create the most beautiful art on coffee, but it requires a lot of energy and skills that only come with time and experience. there is so much you can draw on coffee and from it. i think

as baristas we have an amazing opportunity to pour a bit of ourselves on the surface of that cappuccino and that's what makes it so creatively fun. everyone has a different expectation when they sit down at a coffee shop i suppose that Beauty is in the eye and taste of the beholder!. so think of us the next time you are drinking and enjoying a cuppa!

Find shaun and jessica on instagram:shaun - shaunthecoffeeguyjessica - fednutrition

sOuth aFRicas lOve FOR cOFFee has certainly grown from strength to strength over the last few years, but more importantly We have Been pushing the BOundaRies With latte aRt.

shaun aupiais and byron keet catch up after the world Champs and get latte creative. photography by: Minas Mandis.

beanv s40

coffee is the 2nd most traded commodity on earth, coming second only to oil.

dark roasted coffees actually have less caffeine than medium roasts. the longer a coffee is roasted, the more caffeine burns off during the process.

the word "coffee" comes from the arabic "qah-hwat al-bun," meaning "wine of the bean."

the word cappuccino comes from the resemblance of the drink to the clothing of the capuchin monks.

coffee drinkers have a lower risk of alzheimer's disease.

the coffee taster for costa coffee has his tongue insured for 10m.

coffee beans are actually the pit of a berry, which makes

them a fruit.

it takes approximately 42 coffee beans to make an average serving of espresso.

until the tenth century, coffee was considered a food. ethiopian tribesmen would mix the coffee

berries with animal fat, roll them into balls, and eat them on their nomadic journeys.

We are all fully aware of the final

product of both the coffee and cocoa bean,

but here are a few little-known facts about these beans

beanv s

cocoa beans are rich in a number of essential minerals, including magnesium, calcium, iron, zinc, copper, potassium and manganese.

cocoa trees need to be planted next totall trees to protectthem from direct

sunlight. they are often planted amongst mango and papaya trees. the soil (or terroir, as in wine-making) influences the flavours of the cocoa beans.

it takes 3 to 5 years before the cocoa tree bears fruit.

most of the communities that farm both coffee and cocoa beans have never tasted coffee or chocolate.

4 cacao seeds make 1 ounce of milk chocolate, and 12 seeds make 1 ounce of dark chocolate.

cocoa beans contains a very low amount of caffeine, much less than found in coffee, tea and cola drinks.

every stage of cocoa production is done by hand: planting, irrigating, harvesting, fermenting and drying.

the difference between cacao and cocoa: cacao is the bean. cocoa is the product that is made from it.

Coffee drives soCial Change in the eastern CapeCoffee is the second most traded commodity in the world, after petroleum. The magic brew has always been a big part of life, but over the last twenty years has taken its place at the heart of many global commodities from art to literature and corporate offices it has

also become an essential part of any eating experience, restaurants are judged as much for their coffee as their food.Even so, we dont realize the potential coffee holds to help uplift struggling communities? This is the question being answered by the pioneering Red Band Barista Academy, developed by the non-profit Leva Foundation. The Academy

identifies promising individuals and gives

them high quality barista training and job readiness skills .Quite simply the academy sees unemployed youth work through a seven week training programme, with specialist coffee training facilitated by top South African barista trainer, Shaun Aupiais. Aupiais enthusiasm is palpable. Graduates leave the academy highly skilled, motivated and employable, he explains. Theyre eligible for a job, and ready to embark on a career path with real prospects. We are incredibly proud of both our project and students.

The first two weeks focus on job

readiness, says Ryan Le Roux, Director

of Leva Foundation. Candidates

explore the Work 4 a Living initiative,

which addresses how to enter the work place, the importance of work ethic, professionalism, and financial literacy.

This is a key process where mindsets can be challenged and changed.The next three weeks focus on intense, technical coffee training, and the last two weeks include on-the-job work shadowing. 40 trainees enter the initial programme, with 15 qualifying for the next phase.The life opportunity openings for qualifying Red Band baristas can be dramatic. In May 2015, the programme saw 15 individuals qualifying. All of them found employment within a week of graduation.This is exciting for Red Band, Work 4 a Living, and the Leva Foundation,

says Le Roux. The programme offers

opportunity to the trainees to mix theoretical learning with real workplace experience. This is priceless. We are seeing hugely positive impact on the lives of young people involved, including those who may not qualify for the final

phase.. Evidently, coffee is not just a social beverage. It is a powerful agent for social change.

www.levafoundation.org

the sandCastles in

44

GINJA visits South Africas Leading Resort for 2015

trave

l

along one of the most majestic strips of beach on knysnas coastline lies the conrad pezula Resort and spa. april was a month of adventure for the ginJa team which found us arriving at the resort just before the stroke of midnight. even though we had arrived at such an unholy hour, the staff were friendly and full of smiles as they helped us unpack our severely over-packed car and shuffled us off to our respective rooms, even offering to light the fires. When we roused in the morning, we could hardly contain our excitement to finally have a look at the resort we had heard so much about. We were certainly not disappointed. meeting up with the wonderful hanlie, conrad pezulas charming marketing manager, we caught up on all the latest developments and were welcomed into the inner workings of this magnificent 5-star resort. a massive drawcard is the multiple award-winning Zacharys restaurant which places great emphasis on utilising local produce. as strong supporters of the growing international slow Food movement, the conrad pezula chefs make a point of knowing as much as possible

about local farmers, investigating various markets in the region and discovering the divergent fresh ingredients that are available to them.

theyll always give precedence to local producers who have chosen to follow the organic route, hanlie explains. it ensures that we develop an understanding about the quality and freshness of the products were are working with. the resort also has its own organic gardens and with the bounty of products available along the garden route, the development of a clean and honest approach to food presented in style of its own, becomes easier to achieve. after lunch we decided to visit the famous conrad pezulas much lauded spa which immediately made us feel like we were hollywood stars. We took some time to relax by the pool but, having only one day available for us to explore the resort, we couldnt pass up the opportunity to see the famous castles at noetzie beach. there we metthe head housekeeper, Francina, where you sense straight away that the resort is run on passion and hard work. she shared heartwarming stories and proudly showed us where the late nelson mandela stayed on his visit to the

45

Clockwise, from left: golden sunlight reflected off rapadalen river, sarek national park, sweden; a field of tulips on the outskirts of the city; lussekatter, a popular swedish saffron bun.

lovely resort. When asked if we could take a photo of her, she hesitated and asked only that the photo be taken next to the one of him sitting in the chair behind which she stood. each castle has its own unique dcor and style, and although close to one another, each offers a sense of privacy. heading back to the hotel, we were shown into the heart of the resort the kitchen. it was a joy to watch the well-oiled machine with staff helping each other with smiles on their faces. i was still thinking of the synergy in the kitchen when we attempted the hike and canoe trip. this is only funny if you know that i am severely asthmatic and this was not my plan. that said, thoughts of the staff and

the resort filled my mind as we hiked through the beautiful forest, guided by the admirable Richard, and led down to the river bank where we hopped into a canoe and rowed our way along the river until we met the ocean at the mouth the same area where we had been earlier in the day and once more we were in awe of the proud and towering castles that came into view. Without a shadow of doubt conrad pezula is one of the most extraordinary places i have had the pleasure of visiting, and to say that it is within our south african borders makes me very proud. their staff are all phenomenal, and each person a piece of an ornate puzzle. the result is magnificent!

46

Without a shadow of doubt Conrad Pezula is One OF the mOst

extRaORdinaRY places I have had the

pleasure of visiting

47

Rooibos smoKed oysTeR with naartjie agar agar

inteRmediate | seRves: 6pRep time: 25 minscOOking time: 3 mins

ingRedienTs 6 cultivated oysters4 rooibos tea bags

6 g agar agar

120 ml naartjie juice

30 g naartjie zest

6 g maldon sea salt

36 g fennel herb

30 g micro herbs

30 g honey

1. shuck oyster and remove from shell, place in smoker and smoke with rooibos tea for 3 minutes, remove from smoker and allow to cool to room temperature. 2. dissolve agar agar with naartjie juice, zest and water in a hot pan, whisk the mixture for 2 minutes over medium heat. pour mixture into a flat container and allow setting in the fridge for 20 minutes. Once agar agar has set remove from the container and roughly chop. 3. place naartjie agar agar on the centre of the plate, place rooibos smoked oyster onto of the agar agar, garnish with micro herbs and fennel, serve immediately.

From top to bottom: the Conrad pezula kitchen team; one of the resort's fine dining areas; the private castles head housekeeper, Francina; and the famous castles.

trave

l

Rhymes withORange

48

ORange

49

We peel back the layers of this incredibly delicious, versatile and nutritious fruitthoughts of oranges immediately lead you to think of all the vitamin-c benefits, and often of times when you would be given a wedge of an orange at half-time during a rugby or hockey match when you were a kid. i have fond memories of climbing our orange tree and picking the best option i could reach, peeling it (leaving me with orange nails) and eating it before i managed to get back to the house. there is a reason why parents are more than happy to have their kids munch on this delicious fruit, and it has worked hard to earn its reputation.

sweet oranges are a hybrid of pomelo and mandarin. not just as a simple backcrossed Bc1 hybrid, but hybridized over several generations. it has been found that oranges are the most cultivated fruit tree in the world and are mostly grown in tropical and subtropical climates. the name oranges refers mainly to the sweet oranges. the fruit of any citrus tree is considered a type of berry because it has a number of seeds, is soft and fleshy, stems from a single ovary and is covered in a rind. nutritionally they contain vitamin c, fibre, folate, vitamin B1, pantothenic acid, copper, potassium and calcium.

they are also incredibly versatile when it comes to what you can do with oranges. eaten fresh, as a freshly squeezed glass of juice, added into sweet or savoury dishes, or even as moms home-made

marmalade there is almost nothing that this little fruit cant accomplish.

in the words of Frank sinatra, Orange is the happiest colour.

health benefits of oranges:- helps prevent cancer- helps prevent kidney diseases- Reduces Risk of liver cancer- lowers cholesterol- Boosts heart health- lowers Risk of disease- Fights against viral infections- Relieves constipation- helps create good vision- Regulates high Blood pressure- protects skin- alkalize the Body- provides smart carbs- helps brain development- great for diabetics

It has been found that ORanges aRe the mOst cultivated FRuit tRee in the world.

food

3. put the cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.4. put the cream in a clean bowl and whisk until it is the consistency of thick custard. add the cream to the orange mixture and mix thoroughly.5. Remove the spring form cake tin from the fridge. pour the filling over the biscuit base and spread evenly. 6. Return the cheesecake to the fridge until ready to serve (at least 4 hours or overnight). Just before serving decorate with orange segments or thin orange slices and gooseberries.

note: i roughly pulse the biscuits in my food processor, be careful not to overdo it as you do not want biscuit powder.if you are a nervous cook or in a hurry to get the cheesecake set, add 15ml sponged gelatine powder to the mixture at the end and mix well. You can replace the cream cheese with orange curd.

ingRedienTs175 g Ginger Biscuits

75 g butter, melted

400 g cream cheese

Grated zest of 3 oranges

200 g mascarpone cheese

100 g castor sugar

45 ml milk

180 ml cream

Gooseberries for serving

1. crush the biscuits roughly. You can either do this by putting them in a plastic food bag and crushing them with a wooden spoon or you can crumble them with your fingers.2. put the biscuits into a bowl and mix in the melted butter. put the mixture into a 23cm spring form cake tin and, using your fingers or the back of a spoon to spread it evenly, press it down in the tin to form the base. put the tin into the fridge to set. this should take about 30 minutes.

50

easY | seRves: 8-10 pRep time: 20 mins cOOking time: 270 mins

oRange CheeseCaKe with

gooseberries

here is our winter seasonal guide. keeping you up to date as to what is readily available on the shelves in your local stores across south africa.

FruitWinter melon, kiwi, lime, paw -paw, oranges

(navel), grapefruit, naartjie, gooseberries, guava

vegetablesRed pepper, avocados, beetroot, broccoli,

cabbage, kale, leeks, celery, cauliflower, mushrooms, baby marrow, parsnip, spring onions, broad beans, peas and asparagus.

herbsBasil, bay leaves, bulb fennel, calendula, cat

mint, dandelion, fennel, garlic chives, garden cress, lavender, lemon grass stems, lime

leaves, marjoram, mint, mustard (green & red), nasturtiums, nettle, parsley, rocket, sage

(limited), sorrel, bloody sorrel, thyme, sweet marjoram, oreganum, rosemary.

available all year long . . .Banana, butternut, carrots, cucumber, lemon,

lettuce, onion, pineapple, potato, pumpkin, radish, squash and sweet potato.

What's in seasOn

subscribe to ginJa the Food magazine for 12 editions and stand a chance to win a philips avanCe ColleCtion airFryer xl with rapid air teChnology valued at r 3 699.

www.philips.co.za

see our subsCription details on pg 73

Subscribe and win!

53

paRadiseBonjour

54

Bonjoura mere 4-hour flight on air mauritius from Johannesburg is all it takes to leave behind the chaos and pressure of everyday life and enter a world of absolute tranquillity. as soon as the wheels touched down on the island i knew, without a shadow of doubt, that mauritius was about to steal my heart.

having made all our travel arrangements through World leisure holidays, everything was a breeze. there is something extra special about arriving at your destination, especially one of such exquisite beauty, cloaked in darkness. When you awake the next morning it feels as though the sun has rolled back the layers of a starry night to reveal your destinations true beauty, and you can feel the island stretch and yawn in anticipation of another spectacular day of white sands, clear skies and blue seas.

long Beach, as you might imagine, takes its name from the 1.3km of pristine white beaches that stretch the length of the resort. the resort boasts five restaurants, a gym, climbing wall, tennis court, yoga lawn and, please let us not forget, the spa. We were thrilled to discover that anastasia, our hostess, had already arranged our itinerary for our stay on the island. having only seen the centre of the resort, we were keen to explore all that it had

55

56

sandy sCioli since april 2011, sandy has been

responsible for the design and creation of the desserts on the

long beach menus, as well as confectionary and breads. she

alone manages the patisserie sections for the five restaurants

at the resort. after 25 years in France, sandy decided to return

to her homeland to work in Mauritius luxury hotels. it was at the prince Maurice that she

made her debut in Mauritian gastronomy. in 2003 she

was given the title disciple dauguste escoffier. her path

then took her to london in 2006/ 2007 where she worked in a

100% organic salon de th. she missed the excitement of the

Mauritian restaurant scene and returned to the island.

to offer, and were left completely speechless when we walked the path down to the beach and saw what lay before us. an absolutely picture-perfect view. We were fortunate enough not to have to tear our eyes away from the view for too long, as our lunch with the general manager, alessandro schenone, was at the stunning tides restaurant, on the beach. the sand between your toes, the view of the ocean and a mouth-watering meal are almost more than your senses can take. excited to meet the chef who prepared the meal, we were pleased to discover that chef darel is actually based at the italian-inspired sapori Restaurant. this cemented our decision to head there for dinner and we were not disappointed! thanks to chef darels inspired choice of menu, we were served up an absolutely delightful four-course meal.

the resort has so much to offer, so ensuring you have enough time to enjoy everything is absolutely essential. Whether there to enjoy a romantic getaway for two, or a family vacation, there is something for everyone. small children and teens are kept entertained by the kids club and teens club, whilst the adults can take in the championship golf course or the spa. dinners have never been so much fun, with five differently-themed dining experiences to

the sand BetWeen YOuR tOes, the view of the ocean and a mouth-watering meal are almost mORe than YOuR senses can take.

trave

l

sous CheFdarel bazerque

born and raised in Mauritius, Chef darel moved off the island to work on star princess Cruise for a year in 2009. From there he moved onto the one & only,

the palm, dubai where he stayed until he moved onto the burj al arab, uae, as the Chef de partie in 2012. although working for

one of the most luxurious hotels in the world was an experience that he will never forget, Chef

darel felt the calling to return to his home town where he took up residence as sous Chef at sapori restaurant at long beach resort

in 2013.

The resort has so much to offer, so ensuring you have enough time tO enJOY eveRYthing is aBsOlutelY essential. Whether there to enjoy a romantic getaway for two, or a family vacation, theRe is sOmething FOR eveRYOne.

choose from, followed by evening entertainment, including live bands.

after a relaxing back massage at the spa, we took a ferry to the ile aux cerfs. this privately owned island has activities galore, as well as two restaurants, making the most of the incredible range of seafood available on the island. Back at the long Beach Resort we were treated to a meal in the company of the Food and Beverage manager, sander ackerman, at the Japanese-themed fine dining restaurant, hasu. this delightful meal included sushi, seafood tempura, steamed sacrechien fish with kumbu salad and sake, followed by the mouth-watering dessert of yoghurt meringue, bubble lemon-ice biscuit and home-made almond praline. to our delight, we were there to witness one of the many evening dances performed by locals, leaving us absolutely enchanted.

venturing out of the resort, we took a short trip to the famous port louis. there is something truly spectacular about visiting the market place. there are bright and vivacious colours

59tra

vel

sous CheFsanjay aujayeb

Chef sanjay is a sous Chef at long beach. having started in stewarding in 1996, he moved

into the kitchen in 1997, and was awarded best Chef in Culinary Challenge in both Coco beach

and Mauritius. he was sent to Malaysia in 2002 and then went on to australia in 2006 for further training and food

promotion. in 2012 he was promoted to sous Chef at the

hasu restaurant at long beach resort and has since held that

position. he is well trained in italian, Mauritian, indian,

lebanese and Chinese cuisine.

trave

l

everywhere, giving you a complete sense of celebration and joy.

absolutely certain that nothing could possibly have made our stay more memorable, we were completely blown away by a braai on the beach for our last evening at long Beach Resort in the wonderful company of sander once again. the spread included individually served starters, sides and desserts, whilst the braai allowed you to choose from an array of meats.

the bonfire in the background added to the ambience, burning into our memories a vivid picture of a marvellous visit to mauritius.

60

Leave behind the chaos and pressure of everyday life and enteR a WORld OF aBsOlute tRanquillitY.

chalmarbeef

chalmarbeef

chalmarbeef

plus.google.com/u/

0/b/11030701523678

7998585/+Chalmar

beefCoza/posts

established in 1969, chalmar Beef has grown from feedlot into a

dynamic concept in beef production. today the trademark

of chalmar Beef is known for superior quality, tenderness, and

a satisfying taste experience. a superb culinary experience that has placed this unique company

right at the top of the beef producing industry.

reasons why people love ChalMar beeF

- visual appeal. colour, grain and fantastic marbling.

- the flavour is beefy and not synthetic and of the highest

quality.- it is firm and tender muscle.

- shrinkage in cooking is minimal.- shelf life is excellent.

- excellent service and a market leader in offering online sales to

all gauteng customers. customers must know where the beef is

from and become proactive in product origin and supporting local

products.

tel: (+27) 11 964 1880email: [email protected]

website: www.chalmarbeef.co.za

FlavOuRIsland

a total of 25 hotels from the cape, port elizabeth, kwaZulu-natal and gauteng will take part in the cape legends inter hotel challenge this year. this is a competition where young candidate chefs and candidate wine stewards are mentored by chefs and sommeliers before competing against each other for the coveted title and prizes that include study bursaries. the competition is now in its third year, but this initiative goes beyond the competitive and has become a unifying and collaborative force in the hotel industry, reaching out and encompassing the broad and important role of development and advancement. Beverly hills hotel in umhlanga was host to a most memorable dinner where visiting chefs from the indian Ocean islands had the opportunity to showcase their culinary skills with traditional island-style seafood. the four highly accomplished chefs who were invited to durban to share their skills with young aspiring chefs, were:executive chef from the seychelles paradise sun, chef davinder Rawat;

64

Island chefs create a stir at

Beverly Hills

food

65

chef cursley lebrass from maia in the seychelles; chef vikash coonjan from mauritius One&Only le saint gran; chef don chandana Ratnasiri munasingha from abu dhabi.

culinary excellence is very much part of the Beverly hills brand essence, stated general manager, John de canha, 'and we are delighted that Beverly hills was chosen as the venue to host this glamorous event. the success of our industry lies in the youth and it has been heart-warming to witness the enthusiastic exchange of skills. the team in our kitchen have definitely benefitted from the training over the past week. the indian Ocean islands and the kwaZulu-natal coast share a similar climate and seafood remains a strong

favourite on all our menus. Our guests will now enjoy new dishes inspired from these islands.

'We are privileged to have the visiting chefs in a most valuable exchange of creativity - an inspiration to all our candidates who have benefitted from an introduction to the island tables and to abu dhabi, which has its own very special flavour. hearing about their ingredients, their markets and the colourful way in which they present their fragrant dishes. this has been a work in progress and a moveable feast as we mutually enjoy our rich heritage, enthused annette kessler, founder of the inter hotel challenge.

Clockwise from left: vikash Coonjan, davinder rawat, deputy Minister of tourism thokozile xasa, Cursley lebrass and don Chandana; dishing up one of the evenings delicious ensembles; exec chef vikash Coonjan plates one of his dishes; grilled red snapper steak with pickled vegetables.

RECIPE BY GINJA CHEF, FRANCOIS FER

REIRAgin

ja a

dver

toria

l

#bakehappy

divine chocolate manufacture has been an important industry in europe since the late 18th century. the great names in chocolate like droste, van houten (holland); lindt and suchard (switzerland); menier (France); Fry, cadbury and Rowntree (england) can trace their history back to the mid 19th century and even earlier.

chocolate manufacture is a complex process with a substantial investment in machinery. it starts with the cacao beans imported form the country of origin as fermented, dried beans. more than 30 varieties are available, and the manufacturers first concern is blending, using several varieties of bean to produce the desired flavour.

after cleaning the beans, the next process in manufacture is roasting. this process is important for developing the flavour, and reduces the moisture

68

cOcOa

content to a level appropriate during later processing. the roasting process facilitates the removal of the shells of the beans in the next process, which is winnowing, when the beans are cracked between rollers, and the husks removed, leaving only the kernels or nibs.

the nib is the part of the bean used for chocolate and cocoa manufacture. the nib is then reduced to a paste by grinding. earlier stone mills were used, copying the aztec method, but these days very sophisticated metal mills with temperature controls are used. temperature is important as the heat created by the grinding releases the fat or cocoa butter from the nib. the mass emerging from the grinder is known as chocolate liquor, chocolate mass or pate.

cooled and hardened this liquor becomes basic unsweetened chocolate. some liquor is used to make cocoa, pressing it to release more cocoa butter, and grinding the residue to powder do this.

to make plain chocolate, the liquor is mixed with powdered sugar. cocoa butter is added to adjust the consistency. this results in a stiff paste, which goes for refining; this reduces the size of the

particles in the mixture so that they are imperceptible to the palate.

the mass goes through a series of rollers, each roller rotates faster than the one before. they have a shearing action and the mass comes out almost powdery.

then the mass goes through the conching process. a conche like roller works the chocolate back and forth exposing fresh surfaces to air. during conching, flavour develops, moisture content is lowered further and more fat is squeezed out of the cocoa particles. conching may take from several hours to a week, depending on the required quality of the chocolate. towards the end of the conching process flavourings like vanilla, mint, orange and coffee are added.

what is ChoColate Couverture?this is chocolate with a very high cocoa

butter content, intended as a long shelf life product for bakers and craft confectioners.

how is Milk ChoColate Made?Fresh milk, concentrated to a solids content of 30-40% is used; sugar is added and the mixture further condensed, under vacuum, to a dry matter content of about 90%. this is then mixed with the chocolate liquor, making a stiff mixture that is dried and broken up. processing follows the same steps as for plain chocolate. conching takes place at a lower temperature for a longer time. this prevents the lactose form aggregating and giving a lumpy consistency.

Oscar Wilde wrote in a Woman of no importance:after a good dinner, one can forgive anybody, even ones own relations.i am sure this goes for chocolate as well!

69fo

od

mORe than 30 vaRieties are available, and the manufacturers first concern is blending, using several varieties of bean tO pROduce the desiRed FlavOuR.

Vegan indulgenceChoColaTe PUdding easY | makes: 4 - 6 seRvingspRep time: 10 mincOOking time: 0 min ingRedienTs 1 cup unsweetened almond milk

2 ripe avocados, peeled and pitted

75 g cacao powder

cup maple syrup

2 tsp vanilla extract

tsp almond extract

tsp ground cinnamon

Pinch of sea salt

to serveCoconut shavings

Chia seeds

Cacao nibs

1. in a food processor combine ingredients until smooth and creamy.2. transfer mixture into individual bowls and chill in the fridge for at least 3 hours.3. to serve, top each pudding with coconut, chia seeds and cacao nibs. note-the pudding works best with ripe avocados that don't have any brown discolourations. the pudding is best the day it's made, as the avocados will oxidize and the flavours will change over time.

A selection of yummy chocolate vegan dessert recipes

ChoColaTe salami

easY | makes: 2 lOgspRep time: 15 mincOOking time: 15 min

ingRedienTs cup unsalted pistachios

cup slivered almonds

cup walnuts, roughly chopped

cup hazelnuts, roughly chopped

100 g Orgran Amaretti Biscotti, crushed

300 g best quality dark chocolate

100 g coconut butter

cup brewed coffee, chilled

tsp ground cinnamon

cup icing sugar (optional)

White twine

1. preheat oven to 180c.2. place nuts and biscotti in a food processor, pulse until the mixture has a coarse texture. spread mixture in a single layer on a baking sheet. Bake until lightly toasted, 6 to 8 minutes. cool completely.3. put the chocolate and coconut butter in a heatproof medium bowl and place the bowl over a pan of barely simmering water. stir until the chocolate has melted and the mixture is smooth, about 6 minutes. stir in the coffee until smooth. set aside to cool, about 5 minutes. add the nut-biscotti mixture and cinnamon, stir until combined. cover the bowl and refrigerate until firm but mouldable, 1 1/2 to 2 hours.4. divide the mixture in half. place half of the mixture in the center of a 30cm piece of plastic wrap. using a spatula, form the mixture into a log,

101

about 15cm long and 5cm in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining mixture. Refrigerate the logs until firm, about 1 hour.5. Once set, remove the cling film. sieve the icing sugar on a large tray and roll the salami in this. You can also tie it up with a string for a more salami like effect. let the logs sit at room temperature for 15 minutes. using a sharp serrated knife, cut the logs into 2cm-thick slices and serve.

With more people looking at going vegan, deliciOus alteRnatives tO YOuR Run OF the mill chOcOlate delicacies are easy to create.

food

72

no baKe TaRTleTs wiTh ChoColaTe ganaCheeasY | makes: 4 taRtletspRep time: 15 mincOOking time: 0 min

ingRedienTs for the crust cup rolled oats

cup walnuts

cup almonds

tsp sea salt, plus an extra pinch for the

filling

3 Tbsps cacao powder

6 large, pitted medjool dates

1 Tbsp maple syrup

for the chocolate ganache filling1 cup cashews, soaked overnight or for at

least four hours

80 ml cup coconut oil

80 ml maple syrup

75 g cacao powder

1 tsp vanilla

cup water

to servePistachio nuts, coarsely chopped

1. to make the crust, grind oats in a food processor fitted with the s blade till powder. add walnuts and almonds, grind till they're quite crumbly. add sea salt and 3 tbsps cacao and pulse to combine. add the dates to the processor and process till mixture is sticking together. add 1 tbsp maple syrup and continue to process till mixture is holding together really well.2. press crust into 4 x 6cm tartlet pans or cake rings, making sure to keep the thickness even and get the sides nice and high. Refrigerate for one hour.3. in a high speed blender, blend the cashews, oil, 1/3 cup maple syrup, 1/3 cup cacao or cocoa powder, vanilla, water, and a pinch of sea salt. let it blend for as long as necessary to make it completely, silky smooth.4. pour the filling into the tartlet shells. Refrigerate for several hours before serving, to let the ganache set. top with chopped pistachios.

3 easy ways To sUbsCRibe ORdeR Online:

www.ginjafood.com

email: [email protected]

call: +27 (0)31 563 0054

great reasons to

12 editions of GINJA Food Magazine for R450 - saving 5% on the cover price Many monthly prizes to be won Loads of new recipes

73

suBscRiBe

Excellence in Culinary & Hospitality Training

74

Francois Ferreira

academY

the Francois Ferreira academy was established in 2004 in the small town of george in the Western cape. the academy is recognised as a training provider by the south african chefs association and the chane des Rtisseurs, and is accredited with city & guilds and cathsseta.

the Francois Ferreira academy enhances the full time courses by adding on subjects that will give our students a valuable and competitive edge when entering the food industry. these subjects include cake decorating & sugar Work, Basic French, Basic isixhosa, hospitality Financial management, event management, entrepreneurship, Business & social

etiquette, and short courses in Brandy, Wine, port and muscadel appreciation.

during the 2 year fulltime course, students gain practical experience for six months by being placed in reputable establishments working under leaders in the hospitality industry. many of the graduates have become leaders in the industry themselves, locally as well as internationally. the secret of our success is that the classes do not exceed 20 students at a time.

the principal, Francois Ferreira, acclaimed chef and author of several cookery books, leads a dedicated professional team of tutors. the vice principal, denise lindley, Business entrepreneur, Wine

ginja

adv

erto

rial

75

connoisseur, and hotel assessor, recently joined the academy to ensure that all fields in this highly competitive industry are taken care of.

Both are members of the chane des Rtisseurs, an international gourmand society, of which chef Francois has been the Bailli dlgu (national president) of the south african chapter for the last 5 years.

strong ties with the cape Wine academy, the south african chefs association and industry leaders mean that the academy is at the cutting edge of development in the industry. the academy is actively involved in the national Young chefs

training programme, an initiative of the department of tourism and the south african chefs association.

Being situated in george, at the heart of the garden Route tourist mecca, gives the students the opportunity to develop and grow in an environment conducive to their studies by interfacing with excellent restaurants and hospitality establishments, as well as safe and healthy outdoor activities.

those interested in pursuing a career in the growing hospitality industry can apply for the January 2016 intake by contacting lydia at the academy on +27 (0) 44 884 0765 or e-mail [email protected].

cOuRses include:- Certificate in Food

Preparation and Cooking- Diploma in Food Preparation and Cooking (Culinary Arts)

- Diploma in Food Prep & Cooking (Patisserie)

- Advanced Diploma in Food - Preparation and Cookery

Supervision- Certificate in Food &

Beverage Service- Diploma in Food & Beverage

Service - Advanced Diploma in Food &

Beverage Service - Certificate in Reception

Services- Diploma in Reception

Services - Advanced Diploma in

Reception and Front Office Services

the sOuth

aFRicanchocolate

coffee pinotage

drin

ks

Words by Denise Lindley and Wian Liebenberg

i bet that abraham perold, the first professor of viticulture at stellenbosch university, had no idea of the phenomenon he would unleash 76 years later, when he first started experimenting with his hermitage (cinsaut) and pinot noir grapes, and discovered our very own unique grape, pinotage. perold planted four seeds in the garden of his official residence at Welgevallen experimental Farm and then seems to have forgotten about them. the newly experimental plant was only discovered in 1927 by charlie niehaus, when he was a young lecturer. ct de Waal is credited with making the first pinotage wine in small casks at elsenburg in 1941 and the first wine estate to bottle wine made from 100% pinotage in 1959 was Bellvue wine estate under the lanzerac brand, going on to become a champion wine at the cape Wine show in 1961. about 10 years ago, Bertus Fourie, who was then the winemaker at diemersfontein, accidently came across this prodigy, the chocolate coffee pinotage. prior to this, our pinotage was identified by its strawberry, raspberry jam, toffee and banana notes. then Bertus, who is a graduate of the university of stellenbosch, and who experimented with the effects of wood aging on wine, found that by lining steel tanks with heavily charred French oak staves, and fermenting the wine with a special strain

of yeast, the wine developed an uncanny essence of espresso as well as chocolate (the secret is in the temperature and the duration of toasting) Other wine varieties can also be used, like shiraz or cabernet sauvignon, but pinotage wins first prize of being the most successful grape to achieve this distinctive dark chocolate and coffee character. this style of wine has become very popular in south africa and is spreading internationally. the wine industry as a whole in south africa is undergoing an exciting period of change, both in the vineyard and in the winery. Winemakers are experimenting with new varieties of vine, as well as new clones of existing varietals. viticulturists are hard at work matching vine varieties to soils and climates in order to achieve the best results. prior to Bertus experiments, pinotage was not a particularly popular wine and not of

Today, pinotage comprises 7% OF the tOtal natiOnal vineYaRds, so it is being cultivated on a fairly large scale.

The Skinniest

Latte

www.hulettssugar.co.za

18147-Huletts strip ads_Ginja.indd 1 2015/07/07 1:52 PM

78

drin

ks

The PinotageDiemersfonteinWellington, South Africa

Cappupino CcinotageBoland CellarsPaarl, South Africa

Chocoholic PinotageDarling CellarsDarling, South Africa

PinotageBaristaPaarl, South Africa

tasting notes:On the nose distinct coffee, rich dark chocolate and baked plums. the ripe subtle tannins create a wine to be drunk very young. this unique style of pinotage is a perfect accompaniment to salmon, roast venison and even chocolate mousse.

tasting notes:Flavours of redcurrant, berried fruits and bitter-sweet cocoa are suggested. a unique and delicious release, chocoholic makes a delightful partner to rich red meat dishes and chocolate based desserts.

tasting notes:serving at room temperature will enhance the berry flavour and earthiness, chilling it down a bit will bring more of a wood and sharp taste of mocha tothe pallet. going lovely with spiced food such as a nice lamb curry.

tasting notes:enjoy this wine on its own , at room temperature, or slightly chilled, or pair it with south african braai foods.

OuR selectiOn OF Fine chOcOlate cOFFee pinOtage

great quality, with south africans being tolerant of it because it was our grape, but it seemed doomed after a group of Britis

GINJA Food & Lifestyle Magazine Aug Sep '15

Documents

Transcript of GINJA Food & Lifestyle Magazine Aug Sep '15