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food magazine

african edition

EXCLUSIVE READER OFFER:

TRaVeL and find YoUR SanCTUaRY

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Paying homage to SoUtH

AFRICA'S HeRItAge CookS

goIng bACk to tHe

Khoisan roots At SolmS DeltA

PROUDLY PATRIOTIC RECIPES

ExPLORIng AfRICAtAke yoUR tASte bUDS on A tRIp to kenyA

30+

fInD YOUR SAnCTUARY Introducing the latest addition to

Sanctuary Retreats 54

TRAVEL

MI LO(vE) Of fOOD Using this South African favourite both

indoors and out 100

TASTES Of AfRICA Recipes by Chef Francois Ferreira 14

vELDkOS TO fInE DInIng going back to the khoisan roots at Solms Delta 26

HERITAgE COOkS Acknowledging and remembering those that paved the way 38

CUT & DRY South Africa’s number one favourite snack, biltong! 60

ExPLORIng AfRICA taking a look at kenya 62

C. LOUIS LEIPOLDT Doctor, botanist, Journalist, Author, poet and Cook 68

MEnTORSHIP AT THE HELM Cape legends Inter Hotel Challenge 72

A TwISTED TRADITIOn From the truly traditional koeksisters to our own boozy twist 74

In A (COCO) nUTSHELL Coconuts take a stand and prove their worth 80

THE LOng AnD THE SHORT Of IT boerewors, your braai’s must-have 94

FOOD

DRINKSCARPE vInUM the gInJA wine class commences 32

RIPE fOR THE PICkIng Wine ambassador Jane Simon talks wine 36

AfRICAn COffEE more than a beverage, a way of life 46

JUNIOR

CHEf’S nOTE 04

COnTRIbUTORS 08

LETTERS TO EDITOR 10

On THE SHELf proudly South African products 22

wHAT’S In SEASOn 49

CHEf’S PICk guava’s tropical twist 50

bACk TO bASICS potjie by numbers 90

bOOk REvIEw gourmet Safari 96

OUT & AbOUT 108

gInjA CHEAT SHEET getting to know your spices 112

SUSS OUT SASSI Understanding sustainable seafood 114

DInE-OUT gUIDE your must-visit South African cuisine restaurants 116

DIRECTORY 119

RECIPE InDEx 120

REGULARS

bon

appé

tit

the enticing smell of freshly caught snoek on the braai, a freshly cooked mielie dripping with farm butter, the smell of a bowl of freshly picked guavas or the crunch of a koeksister oozing syrup – these are the tastes, colours and textures of South African and African Cuisine that get my creative juices flowing!

many people think that an ingredient needs to be imported to be classy, they treat local ingredients like that member of the family that no-one talks about out loud.

this edition celebrates the diversity of the African diaspora. Firstly, John Aritho introduces us to Kenyan cuisine, then we visit the Solms-delta Wine estate in Franschoek. Shaun Schoeman is the executive Chef at the Fyndraai restaurant on the estate. they have a Heritage indigenous herb garden designed by renata Coetzee in the dik delta, Shaun uses these herbs originally used by the Khoisan to give his food a truly South African flavour.

We acknowledge Cass Abrahams, peter veldsman, renata Coetzee and remember Lannice Snyman for the role they played in popularising South African cuisine. these heritage cooks inspired a whole generation to take pride in our cuisine.

When i am in need of heritage creativity, i read C. Louis Leipoldt, he was a man of many talents who left a treasure chest of writings – literary and food – that still inspire many academics and foodies. i hope that you will also find the man as interesting as i do. His Food from the Cape table is still relevant today.

denise and i love our wine and we are of the opinion that South African wines do not have to stand back for any wine in the world. therefore we are establishing “Carpe vinum”, Ginja’s very own wine “class” where denise and her guests will be guiding you over the next few issues not to be intimidated by wine, but to enjoy it responsibly.

Bon Appetit & be proudly South African!

- François

chef

's not

e

on th

e cov

er

06

eASY | ServeS 6prep time: 1 Hr CooKinG time: 3-5 minS

IngREDIEnTS6 x portions ostrich fillet

For the marinade150 ml Soy Sauce

30 ml Apple Cider Vinegar

30 ml Olive Oil

Salt and black pepper to taste

For the tomato pesto & rosemary hollandaise sauce 500 g butter, melted

2 egg yolks

30 ml water

5 ml lemon juice

15 ml sundried tomato pesto

15 ml fresh rosemary leaves,

finely chopped

OSTRICH fILLETSmix all marinade ingredients

together and marinate the steaks for about 1 hour. Just before service, remove the steaks from the marinade, grill in hot pan to not more than medium. Serve with vegetables and Hollandaise Sauce.

TOMATO PESTO & ROSEMARY HOLLAnDAISE 1. melt the butter over a double boiler or in the microwave. 2. place the egg yolks, lemon juice, sundried tomato pesto and rosemary in a food processor. turn the processor on and drizzle the butter into the egg mixture while the motor is running. once all the butter has been added, turn the motor off and your hollandaise is ready for use.

gRiLLed oSTRiCh fiLLeT with Sundried

Tomato Pesto and Rosemary Hollandaise

APPROVED AS PART OFTHE HEART AND STROKEFOUNDATION EATING PLAN

our c

ontri

buto

rs

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GINJA CHEFFRANCOIS FERREIRAfrancois@ginjamedia.com MANAGING DIRECTORDENISE LINDLEYdenise@ginjamedia.com EDITORSHERILEE MAASSsherilee@ginjamedia.com SUB-EDITORMIKE ALLENmike@ginjamedia.com HEAD DESIGNERKATE SCOTTdesign@ginjamedia.com GINJA JUNIOR CHEFJULIETTE MUDALYjuliette@ginjamedia.com SALES EXECUTIVECLARISE SHAclarise@ginjamedia.com SALES EXECUTIVETANIA CRAINtania@ginjamedia.com SALES EXECUTIVELINDA LEMONlinda@ginjamedia.com SALES EXECUTIVEUDO SCHWENDENWEINudo@ginjamedia.com MARKETING, SOCIAL MEDIA& DISTRIBUTIONMAGGI VAN RHYNmaggi@ginjamedia.com

CONTACT US+27 (0)31 563 0054P O Box 20111Durban North, 4016WWW.GINJAFOOD.COM

®

JAne Simon has been involved in the wine trade for the better part of thirty years. Since 2006 she has represented the Winelands to the World at Ambassadorial level. in this edition she presents her credentials to Ginja’s readership.

JoHn AritHo General manager of marine parade Garden Court

durban reminisces about developing a love of food in the midst of what

he calls ‘flat flavours’ and much loved Kenyan nyama Choma

(roasted meat) .

As a proudly South African Chef, SHAun SCHoemAn takes Ginja readers on a trip down the wild side, pairing Solms delta’s finest bottled heritage with recipes taken from ‘darkest Africa’ at it’s very best.

JeSSiCA Le roux is a self-confessed nutrition nut with a particular

interest in traditional diets and community nutrition. in-between studying towards an mSc. nut.Sc.,

she is a freelance writer, blogger and happy traveller.

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10

dear Chef François

As an avid reader of the GinJA mag it was very exciting to read your first note in what i must say is one of the best GinJA issues (August/September 2015) to date.

i am so excited to see what new ideas you will be bringing to the mag and from looking through this issue can only believe it's going to grow from strength to strength.

As a 'foodie' myself the passion for cooking started from a little girl watching my gran

bake and cook up a storm. the aromas of these gorgeous dishes that used to filter through the farm house on a daily basis helped pave the Love of cooking for me i think.

my gran was known for her doughnuts as well as her special German apple tart that the whole community used to talk about.

maybe one day i will write some of her recipes down as well as a few of my own in a published recipe book... until then GinJA mag keeps on inspiring that 'foodie' in me

Let terS From our reAderS

deAreditor

wRITE TO US: press@ginjamedia.com

PO box 20111, Durban nor th, 4016

11

Back to those chocolate recipes i go...

Best wishes RObYn COLDHAM

dear editor Your August/September issue was fabulous! i so enjoyed reading all the articles on coffee - machines, beans, farmers, latte art, cooking and baking with coffee. the decadent Coffee & Chocolate cake has

been placed on my must make list. Wonderful to see and read about Craig Charity and his new stand alone coffee shop at Watercrest mall. i have been there more than once and can confirm that the coffee is amazing!

Looking forward to the next issue.nICOLA MEYER#LOvECOffEE

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15

South Africans have very specific taste profiles when it comes to food. no matter how sophisticated a person may be, there is a certain dish or ingredient they love to use, that defines that specific taste. no matter where in the world we live, we will still long for mrs Ball’s Chutney, biltong and boerewors.

We love sweet and sour combinations. take snoek for example: if you ask most South Africans how they like to eat snoek, they will say done over a fire, with apricot jam, butter and lemon. For many people that combination is enough to make them gag, but cooked correctly over a medium fire, the apricot jam becomes sticky and the taste similar to sweet & sour pork ribs, so what is the difference? only the fish.

in my most recent book, Cupboard Cuisine, i went back to my youth and used ingredients that are not considered very fashionable these days, but that certainly tug at the heartstrings; i just applied them differently.

SnoeK TeRRine eASY | ServeS 4-6 (AS A StArter)prep time: 30 minSCooKinG time: 45 minS

Snoek is one of my favourites to use for fish cakes, fish pie or on the fire. Here is a Snoek terrine

food

16

I love boerewors and have been a competition judge for a well-known brand for a number of

years. One might think all boerewors tastes the same – ain’t necessarily so! A championship boerewors

should have a hint of coriander, a touch of

nutmeg, a good crumble, 90% meat (with no more

than 30% fat) which could be a mixture of beef, lamb or pork, in a natural casing. This mixture is laid down by law, otherwise you may not call it boerewors! Boerewors is so versatile you can use it in soups, stews, salads and even

a soufflé.

which i often make to present as a gift when invited to dinner - we always take wine, but why not spoil the hostess with a tasty treat for the next day?

ingRedienTS500 g cooked snoek, bones removed

50 g butter

75 ml cream

2 eggs

60 ml brandy

15 ml lemon juice

2 large potatoes, boiled and skin removed

1 onion, finely chopped

1 clove garlic, finely chopped

Few drops Tabasco to taste

30 ml chopped parsley

Salt and pepper to taste

1. preheat the oven to 180˚C.2. mash the snoek and the potatoes together, then add the rest of the ingredients and mix well, but not too vigorously. Adjust the seasoning to taste. 3. put the mixture in a buttered terrine dish or foil loaf tin (if you want to give the terrine as a gift) and in a water bath (au-bain-marie) in the oven for about 45 minutes.

note this terrine is delicious served cold or at room temperature. if using a foil loaf tin, cover the terrine with foil so that the top does not change colour – a terrine dish usually has a lid which is put on as you put into the oven.

BoeRewoRS and BLUe CheeSe SoUffLé eASY | ServeS 2prep time: 30 minSCooKinG time: 35 minS

ingRedienTS100 ml butter or margarine

100 ml cake flour

200 ml vegetable or chicken stock

50 ml cream

100 g cooked boerewors, casing removed

and chopped

60 g blue cheese, crumbled

5 ml Dijon mustard

Salt and black pepper to taste

10 ml fresh thyme or oregano

3 eggs separated

1. preheat the oven to 180°C.2. make a white sauce using the butter, flour and stock. remove from the heat and stir in the cream, boerewors and blue cheese. Beat the egg yolks, dijon mustard and herbs and add to the white sauce. Adjust the seasoning. Be careful of adding more salt as there should be enough salt - the boerewors and blue cheese both contain salt. 3. Beat the egg whites until the soft peak stage. Fold into the mixture and spoon

17fo

od

18

SoutH AFriCAnS HAve verY

SpeCiFiC tASte proFiLeS WHen

it ComeS to Food. No

matter how sophisticated a person may be, there is a

certain dish or ingredient they

love to use, that defines that

specific taste.

“into greased soufflé dishes or ramekins. move the sides of the mixture to the middle to prevent it from spilling over while baking. Bake for about 35 minutes until risen and golden. Serve with a green salad.

mieLiepap and CheddaR fRiTTeRS eASY | mAKeS 20 FritterSprep time: 10 minSCooKinG time: 30 minS

mieliepap is the staple food of most South Africans.there are some amongst us who feel that mieliepap should only be enjoyed for breakfast. When i have mieliepap for breakfast it is topped with kaiings (rendered fat grits), tomato smoor (relish) and a fried egg. Cholesterol heaven, but oh so tasty! these mieliepap and Cheddar Fritters served with the Yoghurt & Chakalaka Sauce are a favourite served around the fire.

ingRedienTSFor the mieliepap750 ml water

5 ml salt

375 ml maize meal

15 ml butter

For the fritters

250 ml cooked mieliepap, not too dry and not too

runny

125 ml cake flour

250 ml grated cheddar cheese

10 ml baking powder

Salt to taste

Pinch cayenne pepper

2 eggs

Oil for frying

For the yoghurt and chakalaka sauce250 ml plain Bulgarian yoghurt

125 ml freshly prepared or tinned

chakalaka

For tHe mieLepApBring 500 ml of the water to the boil and add in the salt.mix the remaining 250 ml water with the maize meal and stir into the boiling, salted water. Simmer for a further 20 minutes, stirring occasionally. Stir in the butter. Serve or let cool for fritters.

For tHe FritterSmix the mieliepap, flour, cheese,

food

19

baking powder and eggs together. Add the cayenne pepper and adjust the seasoning. Heat the oil and fry teaspoons full of the mixture until light brown and cooked through. drain on greaseproof paper. Serve with a yoghurt and chakalaka dipping sauce.

For tHe YoGHurt And CHAKALAKA SAuCemix the two together and chill. Serve as a dipping sauce with fritters.

noteYou can jazz up the fritter by adding 60 ml biltong powder to the mixture or 60 ml chopped nuts.

noRTh afRiCan paRTY CoUSCoUS eASY | ServeS 8-10prep time: 30 minSCooKinG time: 1 Hr 30 minS

i was introduced to communal eating by ethiopian friends of mine who have now moved to the uSA. i really enjoyed having a meal with them as it was truly a time for sharing and communicating, something we do not do often enough – sitting around a table on a daily basis, enjoying a meal and communicating without cellphones, tablets

or television. this dish reminds me of similar dishes served by my friends who used millet instead of couscous. it is for the more adventurous eater as the interesting combination of spices might come as a surprise to the South African palate, as does the combination of lamb and chicken in one dish. it is better when prepared in advance to let the spices “marry”. if more people arrive than invited, just add more vegetables.

ingRedienTS90 ml oil

1 kg boneless lamb, cut into chunks

4 L water

3 large onions, finely sliced

30 ml paprika

Generous pinch ground turmeric

30 ml ground coriander

10 ml ground black pepper

10 ml fresh ginger, grated

2 chillies, pips removed and finely

chopped (optional)

2,5 ml ground nutmeg

2 cinnamon sticks

60 ml parsley, finely chopped

15 ml salt

60 ml tomato puree

1 chicken, cut into 8-10 portions

8 carrots, peeled & chopped

4 medium potatoes, peeled & quartered

6 courgettes, chopped

2 x 400 g cans chickpeas

750 g couscous, prepared according to

instructions on the packet

5 ml cinnamon

100 g raisins

1. Heat the oil in a large saucepan and fry the lamb until browned. pour off the oil and set aside. Add the water, onions, paprika, turmeric, ground coriander, black pepper, ginger, nutmeg, cinnamon, parsley, salt and tomato puree. Bring to the boil and simmer covered for about 40 minutes. 2. Heat the reserved oil in another pan and sauté the chicken pieces until golden on all sides. Add to the lamb and simmer for a further 20 minutes. Add the carrots and simmer for a further 10 minutes. Add the remaining vegetables and cook for 10 minutes. 3. Serve with the couscous which has been flavoured with the cinnamon and raisins.

photography by danie Jansen van Vuuren.

Readers can order Cupboard Cuisine from

the publishers www.lapa.co.za.

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26

food

When Chef Shaun Schoeman starts talking about Spekboom, Khoi-goed, wild asparagus, wild garlic and the other wild herbs that one can forage in the veld, his eyes light up and his hands take on a life of their own as he describes what culinary wonders he can conjure up using these treasures of the veld.

Shaun trained under Chef mathew Gordon and when he arrived at Fyndraai on the Solms-delta Wine estate in Franschhoek, he was introduced to renata Coetzee, food historian and food culture guru.

“She opened a whole new world of veld

treasures to me. i discovered my own cultural heritage while learning about the wild herbs and how to use them in modern cuisine,” he explains.

the food at Fyndraai has a distinctive Khoi influence with hints of Cape malay in dishes such as Waterblommetjie soup served with Khoe-khoen breads, flavoured with indigenous Khoi herbs, pickled ox tongue served with a pickled spekboom, braised spring onions, peppercorn and boegoe vinaigrette, and a Buchu mould served with wild berry jam and syrup – all the dishes paired with the Solms-delta wines.

the wines and how they are made is a story on its own. “i believe all South African

27

veLdKoS to fine dining

28

She (Renata Coetzee) opened a whole new world of veld treasures

to me. i diSCovered mY oWn CuLturAL HeritAGe WHiLe LeArninG ABout tHe WiLd

HerBS and how to use them in modern cuisine.

“

food

29

chef schools should add traditional food as well as food cooked with wild herbs from the veld to their curriculum. if i had not met renata, i would not have had the thorough knowledge of our own food heritage,” says Shaun.

His passion is evident when he is in his kitchen preparing food for the patrons of the restaurant and especially when he is called upon to explain the food to both foreigners and South Africans alike.

According to renata, Shaun is the flag bearer for this cuisine to the next generation. Her new book, A Feast From nature – Food culture of the First Humans on planet earth is a definite must for anyone who enjoys food and loves history.

With dedicated, passionate chefs like Shaun Schoeman, South Africa’s heritage cuisine is bound to be kept alive and on the lips and palates of gourmets and gourmands for generations to come.

Khoi VegeTaBLe BaKe veld vegetables and goat’s cheese bake, served with buttermilk and buchu sauce

eASY | mAKeS: 4-6 portionS AS A StArterprep time: 25 minSCooKinG time: 45 minS

ingRedienTS (Alternative “tame” ingredients in brackets)For the sauce2 baby onions chopped

2 sprigs wild garlic

150 ml mead / Solms-Delta’s Karri (honey

fermented wine) or semi-sweet rosé

500 ml buttermilk

3 sprigs buchu leaves

250 ml cream

5 ml honey

100 g butter

3 egg yolks

For the vegetable bake600 g goat’s cheese

100 g wild asparagus (Green Asparagus)

50 g “kattekruid” (Baby spinach/chiffonade)

40 g wild garlic sprigs (spring onion halved)

50 g “spekboom” leaves (sorrel leaves) sliced

50 g “vet kousies” (broccoli)

1 roasted bell pepper. Skinned and sliced

400 g puff pastry

SAuCe1. Sauté onion and wild garlic and buchu.2. Add mead, (rosé) and reduce by half, add honey, buttermilk and cream, and cook until light sauce consistency.3. Strain, put back on the stove and whisk in butter, season to taste.4. Split this sauce in half....half to serve and half for binding (between layers above).5. For binding: Allow the sauce to cool. once cool, add 3 egg yolks and whisk....this sauce should be used to bind vegetable layer, whilst baking.

veGetABLe BAKe1. prepare all ingredients – blanche separately in boiling salted water.

2. in a mould, start to layer with puff pastry and blind bake. once blind baked then start to layer pre-cooked vegetables by adding binding (egg) sauce between each layer.3. once filled top with goat’s cheese slices and bake in a pre-heated oven 180°C for 20-25 mins.

for more of Chef Shaun Schoeman's wildly veld-inspired recipes visit www.ginjafood.com/recipes.

30

“mY WiSH For tHe

YounG CHeFS oF SA is that they receive training at

their schools in South African

cuisine and the CuLinArY

treASureS oF tHe veLd. – CHeF SHAun

SCHoemAn

food

Host a

“It is a wonderful concept on how everyone can get involved and host a Dinner of Hope. It is so easy to turn a breakfast, lunch, cocktails, dinner or braai with friends into something meaningful which goes to help this super organisation which does so much good work around the country. Let’s all have fun and good food and contribute to a worthy cause at the same time.”

Edith Venter

“The best way to spread ideas is around the dinner table. My goal this year is to �nd people who know nothing about Star�sh and get them round to celebrate their own good fortune in the name of a cause so much greater than themselves: that is the remarkable work Star�sh does.”

Bruce Whitfield

"It’s all about having a fun night with friends and family whilst lending a helping hand - so good to have fun for a good cause.”

Proverb

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Starfish supports the health and wellbeing of children in South Africa

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Register your dinner at dinnersofhope.co.za and receive a suprise treat from Starfish!

Carpe vinum is translated from the Latin as “Seize the Wine”, and i thought it a very appropriate name for our series of Ginja Wine Classes!

my passion for wine started back in 1984, when i was the executive Chef for a Corporate Head office based in Johannesburg, in charge of feeding the directors on a daily basis and also catering for their functions. these were numerous, and i was expected to supply wine for their private bar, also for their private jet, and even for their Ceo to take on his family holidays. As i was still very green in the wine knowledge department, i decided to learn more about this nectar of the

gods, and so i went on the Cape Wine Academy preliminary Wine Course. my passion grew and grew and the rest is history. When i went to live in mozambique in 2005, there was no wine club at all, so i decided to start one, as i could not be deprived of my wine tastings, and so the maputo Wine Society was born, which is still going strong with over 100 members. the aim of the Society was to educate people about wine in a relaxed fashion, to teach them that it’s what You like that counts, and that you should not be influenced by people, price or label. i held tutored tastings on a monthly basis, in conjunction with the top

restaurant in maputo, (whose shady past included being a pole dancing club), but without all the hoity toity pretentiousness and snobbishness associated with wine tastings. And that is the intention of Carpe vinum, to take you on a journey of wine appreciation. the most popular tastings were conducted blind, when, for example, we tasted 6 bottles of cabernet sauvignon, which were wrapped so that the taster was not influenced by the label. the wines ranged in price between r30 and over r300 a bottle. All 6 wines were tasted and discussed, and then the tasters were asked to vote for their favourite wine. then they were asked which

CArpe vinum

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The GINJA wine classWords by Denise Lindley

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wine they thought was the cheapest, and then which was the most expensive. invariably it was the cheapest wine that was voted the favourite.

As with most things in life, when it comes to wine, there is good wine and bad wine, and a lot of average in between. You may really enjoy a wine, while someone else may say it is undrinkable. Who is right and who is wrong? neither of you are wrong, you are both right, because it is your personal taste that counts.

no two wines are the same and choosing a wine isn’t so complicated, it really just depends on what mood you are in as well as when and where you want to drink it.

the old rules of drinking red wine with red meat et al, flew out of the window a long time ago. there are no rules now, and if there are, then they are your own self inflicted ones. Good wines are not all expensive, and although there are loads of wineries, wine estates and bottlers to choose from, there are many guides to help point you in the right direction. But for me, the fun is in experimenting with

different wines and discovering which ones you prefer. it’s like the old adage, you have to kiss many frogs before you meet your prince. But find your prince you eventually will. i have a list of many favourites, and confuse my friends all the time when i say about yet another wine, “oh it’s one of my favourites” as they are never sure about how many there are. i do know that i have an absolutely

“Good WineS Are not ALL expenSive, And ALtHouGH there are loads of wineries, wine estates and bottlers to choose from, tHere Are mAnY GuideS to HeLp point You in tHe riGHt direCtion.

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favourite favourite, with many more waiting in the wings for the title. Which wine is it that carries my lofty title? it is the FmC, the Forrester meinert Chenin and not the F*****g magic Chenin that you may have been told the FmC stands for! the wine is produced by Ken Forrester, but made by one of my favourite winemakers (there i go again) martin meinert of meinert Wines in devon valley. the wine is 98% barrel fermented chenin topped up with a tiny amount of noble late harvest, and it is really absolutely gorgeous! not cheap at r300 a bottle, but then my house wine tends to be the Wolftrap White blend made by Jean Smit of Boukenhoutskloof at r35 a bottle.i’ll be the first to admit that i do suffer from a dreadful ailment though, called novinophobia, which is the fear of running out of wine. You must know those women who just have to buy that pair of shoes as just owning the shoes satisfies the urge. Well, i’m the same with wine, i just have to buy that wine, and never only one bottle, it has to be a case of 6 at least. then i’m happy, just knowing that i have got wine for just in case. i don’t have a wine cellar yet, but it is on the cards to build next year…..

However, i digress (i do that when i get to talking about wine) in each edition of Ginja, we will have a Carpe vinum class, where i teach you more and more about wine, and i promise that i will keep it KiSS. (Keep it Simple Stupid) i will also keep it fun, and

would love to receive your comments after each edition as to your progress in learning.

We at GinJA have also been fortunate enough to solicit the services of Jane Simon, whose company is called the Wine Ambassador, to write regular columns for us on what’s hot and what’s new in the wine world. i will also get wine makers to talk to you about their wines and hopefully convince them to reveal some of their (wine) secrets. So please join me along the path of learning, have fun and remember, Seize the Wine!

3 eaSY waYS To SUBSCRiBe order onLine:

www.ginjafood.com

emAiL: subscriptions@ginjamedia.com

CALL: +27 (0)31 563 0054

SuBSCriBegreat reasons to

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for the pickingripeWords by Jane Simon, Wine Ambassador

Good wines start with good grapes, so Wine Ambassador Jane goes rooting around the wine route to bring us the lowdown on the harvest.

the 2015 wine harvest in South Africa is going to go down in the annals of history as one of the best ever as already some amazing wines have been produced! As great wines start with good grapes, the process always begins in the vineyard. the harvest was the driest and earliest for years, bringing the picking forward by at least two weeks. the wine makers were hardly back from their Christmas break and were thrown into the early harvest. Some wine makers claim this to be the most exceptional harvest of their careers.

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i was fortunate enough to be in the wine lands during this year’s harvest and a winemaker explained to me that he had perfect density of grapes on the bunches still on the vines, and if it had rained, the grapes would have clustered which would have resulted in rot on the grapes. Fortunately that was not the case and as a consequence, the harvest produced beautifully healthy grapes. the vineyards also experienced lower evening temperatures which contributed to good colour and flavour components, especially with the red wines. the white wines are also of above average quality, and after tasting some of the 2015 vintages, which are already available to the public, i have noticed that the noses are fruitier and richer and this richness also follows through onto the palate. You will be blown away by some of these gorgeous wines! Generally the crop was down by about 1% in areas like robertson and Swellendam, whereas Worcester recorded their greatest harvest ever.

it is so exciting being in the vineyards during the harvest, as there is so much anticipation and

excitement amongst the workers. the ideal is to go into the vineyards at first light and pick the grapes whilst the temperatures are still low. in the early mornings on a farm, you can hear the drone of the tractors taking the pickers into the vineyards, and you can tell immediately that these workers take their jobs very seriously and are proud of what they achieve. it is a back breaking job, as not all the bunches are in the same place on the vines. As the tractor crawls along between the rows, it is only the experienced picker who is able to keep up with the tractor. the bunches are put into ‘lug’ boxes which are emptied into the trailers, hauled behind the tractor, which takes them to the cellar. the winemakers choose which vineyard to pick only after they have calculated the sugar level in the grape which determines the alcohol percentage at the end of the fermentation process. the timing also has a huge impact on the final flavour, an aspect which is a vital factor in the quality of the finished wine.

We had an amazing experience in the vineyards at Waterford Wine estate. Kevin Arnold, the winemaker, took me out early one morning after the grapes had been harvested. We were lucky enough to come across a family of blue cranes and a little bushbuck, all highly aware of their surroundings. they were almost ‘statue like’ and as we were wondering why, we saw a magnificent lynx across the ravine, what a picture! the bushbuck and the birds had detected the lynx long before we did. everyone froze as we watched the lynx stop and stare, then saunter off on its way! Wow what an experience and what a treasure to be able to be in the vineyards in the early morning – you just never know what you will encounter. As the saying goes – if you snooze you lose!

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“In the early mornings on a farm, You CAn HeAr tHe drone oF tHe trACtorS tAKinG tHe piCKerS into tHe vineYArdS, and you can tell immediately that these workers take their jobs very seriously.

HeritAGe CooKS

these days celebrity chefs are the order of the day. We have tv channels devoted to food and the chefs have a following worldwide.

during the 70s, 80s and early 90s - there were cooks who changed the perception of food in South Africa - in print as well as early tv food programmes and chat shows - thereby introducing South Africans to a whole new world of tastes in their own country.

renata Coetzee, nutritionist, researcher, lecturer, opened a whole new world of tastes in her book Funa – food from Africa and South African culinary tradition. renata recorded the food habits and practices of the indigenous cultures of Southern Africa. through her arduous research and sensitive understanding of a food culture so unlike her own, she succeeded in offering readers and students of culinary art a personal glimpse into the indigenous home and hearth. the recipes were adapted to modern cooking methods, inspiring chefs to include dishes such as umngqusho, umfino and isjingi on their menus, with their own twist, of course.

Cass Abrahams is well known for her informative presentations on Cape malay cuisine and culture. Her book, Cass Abrahams cooks Cape malay (first published in 1995) gave all hobby cooks and chefs an insight into the history of Cape malay cuisine. Quite deservedly described as “a cook with a velvet touch for good food”, she has a never-ending urge to share her knowledge with all who care to partake of the sensuous tastes of Cape malay cuisine, which she calls “food for Africa”.

Lannice Snyman got all and sundry excited about South African cuisine in her book, rainbow Cuisine, first published in 1998, with Andrzej Sawa taking breathtaking photographs of every province in South Africa. She first impressed all with her pragmatic approach to food as Food editor of the Sunday times. She taught her readers to use everyday ingredients in exciting new ways. in rainbow Cuisine she took this attitude to ingredients even further and taught all to turn everyday food into restaurant style cuisine. Lannice left us too soon.

peter veldsman’s book, Kos van die eeu, (Food of the Century) gives a retrospective look at the development of South African cuisine over the last century. this book shows the cross pollination of cultures in South Africa: nguni, Sotho, British, French, German, dutch, portuguese, italian, Greek, township, malay and indian. By showing the reader that South Africa has a cuisine heritage to be proud of, veldsman

makes sure that the foundation of our cuisine is strong and can only grow from here.

there are many other cooks and chefs who have contributed and still contribute to our cuisine. these four cooks, don’t you dare call them chefs, have changed the thinking of more than one generation. in so doing, they have ensured that we stay excited about our colourful culinary heritage and innovative in creating new tastes derived from our rich past.

GinJA reproduces their much loved recipes to share with readers.

RaCK of LamB with Denningvleis Sauce

from: Cass Abrahams cooks Cape Malay

A most attractive meat dish served with one of the oldest and most favoured Cape malay sauces containing an exciting combination of spices .

eASY | ServeS 6prep time: 10 minSCooKinG time: 45 minS

ingRedienTS For the lamb

6 x three-bone lamb racks

Salt & pepper to taste

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HeritAGe CooKS

“During the 70s, 80s and early 90s, there were CooKS WHo CHAnGed tHe perCeption oF Food in SoutH AFriCA... introducing South Africans to a whole new world of tastes in their own country.

For the Denningvleis sauce 3 large onions, chopped

25 ml vegetable oil

5 plump cloves of garlic, crushed

5 whole allspice

6 whole cloves

2 bay leaves

1 chilli, finely chopped

10 ml freshly ground black pepper

5 ml grated nutmeg

Salt to taste

30 ml seedless tamarind, soaked

in 250 ml boiling water

LAmBplace the seasoned racks in the oven at 210ºC for 20-30 minutes. remove from the oven and keep warm.

denninGvLeiS SAuCe place all the ingredients, except the tamarind, in a saucepan. mix the tamarind well with the water and pour into the saucepan over the other ingredients. Bring to the boil and simmer until the sauce is thick and shiny. Serve with the racks of lamb.

TamaTieBRedie from: Peter veldsman - kos van die Eeu

eASY | ServeS 6-8prep time: 20 minSCooKinG time: 3 HrS 10 minS

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ingRedienTS2 kg mutton, cubed

50 ml rendered mutton fat or butter

15 ml salt

10 ml freshly ground pepper

5 ml ground allspice

5 ml grated nutmeg

3 ml turmeric

3 onions, chopped

2 potatoes, peeled & cubed

2 kg tomatoes, skinned, deseeded

and chopped

10 ml sugar

2 chillies

125 ml fresh basil leaves or

15 ml dried basil

5 ml caraway seeds

1. in a large saucepan, brown small amounts of the mutton in the rendered fat or butter. remove and set aside. 2. once all the meat has been browned, put it all back into the saucepan. Sprinkle the salt, pepper, allspice, nutmeg and turmeric over the meat, stir well and simmer for 30 minutes. 3. Add the onions, potatoes, tomatoes, sugar and chillies to the meat mixture. Simmer for 2 ½ hours until the meat and tomatoes become one. By this time the bredie should be dry. Add the basil and caraway seeds and serve with rice.

note: tamatiebredie, unlike other bredies, is cooked without the lid as the tomatoes draw a lot of water. All the fluid must cook away during the cooking process.

modeRn Samp & bean stew from: Renata Coetzee - funa – food from Africa xhosa: Umngqusho

eASY | ServeS 4prep time: 10 minS pLuS overniGHt SoAKinGCooKinG time: 4 HrS

ingRedienTS125 g beans, soaked overnight

125 g samp, soaked overnight

500 g brisket, cut into cubes

1 onion, chopped

food

1 L water

2 tomatoes, chopped

1 green pepper, chopped

Salt, pepper, lemon juice to taste

1. Boil about 1,5L water in a saucepan, add the beans and samp. Cook for about 3 hours, replenishing the water when necessary to obtain a soft but not watery consistency. 2. Brown the meat in a saucepan, add the salt, pepper. Add the water and bring to the boil. Cover and simmer until almost done. Add the onion, tomato and green pepper and simmer until the ingredients are cooked. mix with the umngqusho, add the lemon juice to taste, heat through and serve.

BoBoTie from: Lannice Snyman - Rainbow Cuisine

the recipe was selected for an international recipe book published in 1951 by the united nations organisation. Bobotie is a Cape malay creation, and they spice it up even more with cumin, coriander and cloves. A similar dish was known in europe in the middle ages after the Crusaders had brought turmeric from the east. When the first dutch settlers arrived, Holland was largely influenced by the italian cooks, and a favourite dish was a hashed meat bake with curried sauce, spiked with red pepper and “sweetened with blanched almonds”. there are many local variations, but the idea is that the mince should be tender and creamy in texture, which means long, slow cooking. early cooks added a little tamarind water; lemon rind and juice is a more modern adaptation.

eASY | ServeS 8prep time: 25 minSCooKinG time: 1 Hr 45 minS

ingRedienTS1 kg minced lamb or beef, or a mixture of the two

Butter and vegetable oil for sautéing

2 onions, chopped

2 ml garlic, crushed

15 ml curry powder

5 ml ground turmeric

2 slices bread, crumbled

60 ml milk

finely grated zest and juice of ½ small lemon

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1 egg

5 ml salt

100 g dried apricots, chopped

1 Granny Smith apple peeled, cored

and chopped

60 ml sultanas

50 g slivered almonds, roasted in a

dry frying pan

6 lemon-, orange- or bay leaves

For the topping250 ml milk

2 eggs

2 ml salt

1. Set the oven at 160ºC. Butter a large casserole dish. Heat the butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. remove the saucepan from the heat. 2. mix in the minced meat. Separately, mix together the crumbs, milk, lemon zest and juice, egg, salt, pepper, apricots, apple, sultanas and almonds and thenmix into the mince. pile the mixture into the casserole and level the top. roll up the leaves and bury them at regular intervals. Seal the dish with foil and bake for 1½ hours. increase the oven temperature to 200ºC. 3. mix together the topping milk, eggs and salt, you may require extra topping if you’ve used a very large casserole, pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with yellow rice and blatjang.

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Shaun Bruce Executive Chef of Zepi Grill & Bar at the SunSquare Cape Town Hotel.

gInjA: what are your favourite dishes?Shaun: i am lucky enough to be able to create new dishes every day for Zepi’s daily blackboard specials. i spend a lot of time on food blogs and the Google machine and draw inspiration from there. if i see a dish or ingredient that piques my interest then i just follow it down the rabbit hole and see where i end up. Sometimes it’s a flop and sometimes a winner, but i guess that’s what makes my job so much fun. g: what is your ideal ‘cooking” music?S: HeAvY metAL!!! there is so much passion and energy that i can channel into my cooking.

g: what song best describes your work ethic?S: Comfortably numb – pink Floyd g: If it were your last day on earth, where in the world would you be? (for their food)S: Faviken restaurant in northern Sweden by chef magnus nilsson. Absolutely amazing

AutHentiC tAStewith Shaun Bruce

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concept and food. it is housed in an 18th century barn on a 24,000-acre hunting estate but only accommodates 12 diners each night. g: If you weren’t a chef, what would you do for a living?S: i’d more than likely be a musician. or something in the creative line. i could never be chained to a desk from 8 till 5.... g: Do you have any pet peeves?S: Crowds...and queuing...and the general public really. there is a reason they keep me chained in the back, i don’t play nice with others. g: what would you serve up as a proudly South African dish?S: i’d probably do a modern twist on a traditional South African Bobotie. g: what is your favourite South African ingredient?S: Fynbos and the huge variety of flavours you can infuse into sauces and dishes. For me it imparts an aroma of table mountain and brings back nostalgic memories.

g: what personal quirks do your team tease you about?S: Haha, how i seem to work on all kitchen sections at once! i guess that’s my control freak nature coming through. And me and purées - i’m always trying to purée something new.

g: what is the cooking tip that changed your life?S: ratios. once you’ve got these right creating new dishes using the correct base ratios of ingredients become easy peasy.

get a taste of what’s on Shaun’s menu at zepi grill

& bar in the SunSquare Cape Town hotel - Mill

Street, gardens 021 465 1311.

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AutHentiC tASte

“If I see a dish or ingredient that piques my interest then i JuSt FoLLoW it doWn tHe rABBit HoLe And See WHere i end up. Sometimes it’s a flop and sometimes a winner, but i GueSS tHAt’S WHAt

mAKeS mY JoB So muCH Fun.

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African CoFFeeWords by Shaun Aupiais and Jessica Le Roux

More than a Beverage, A Way of Life!

Coffee is the second biggest commodity in the world and in Africa it is one of the predominant sources of income for the average farming family. i have fallen in love with African coffee, for its beautiful taste characteristics, and also for the love and effort which goes into this amazing product. day after day we are so blessed to have such beautiful coffees – yet we don’t understand the importance and livelihood it means to African people from a vast number of coffee producing countries.

Global coffee consumption was 149.2 million 60 kg bags in 2014. Africa contributes approximately 12% of world production. this is a lot of coffee, and the manpower that goes into this is enormous requiring far more than the average 9-to-5 job. this is not just a job, it’s a way of life! i recently had the privilege of chatting to tanya Sacks of 3 African Sisters in rwanda. tanya deals with rwandan, Burundian, Congolese, tanzanian and ugandan coffees. Here she shares some of her feelings and feedback regarding African coffee and the people:"Living in rwanda as a family, we have been inspired by the resilience and spirit of its people and their dedication and perseverance to succeed. We are striving to make a sustainable difference in the lives of the rwandan farming community with whom we work. We believe in working side by side, constantly supporting, encouraging and giving of ourselves.our mission is to uplift the lives of disadvantaged coffee farmers through transparent and traceable trade and hard work. the women in rwanda have played an unbelievable role in the transformation of this magnificent country. As a woman, having built my own companies and now 3 African Sisters Coffee, from scratch, i embrace their spirit, dedication and significant role they play in the coffee industry here. through our brand we have the opportunity to market their coffee to the world. We are uniquely able to follow the bean from the tree to the cup. each washing station has about 600 small scale farmers and so we hope to make a great impact, but strive to always do more. our mission is to form a trust, an understanding and a friendship with the

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facing page: Coffee farm in Rwanda. Above: Rwanda - Processing Coffee. Credit: Tanya Sacks, 3 African Sisters Coffee.

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Africa contributes approximately 12% of world (coffee) production. tHiS iS A Lot oF CoFFee, And tHe mAn poWer that goes into this is enormous requiring far more than the average 9-to-5 job. tHiS iS not JuSt A JoB, it’S A WAY oF LiFe!

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farmers which will take time to build. this country has a sad history and thus they have difficulty to trust and believe." the impact that tanya and marc have had on these people gives hope for the future of African coffee. As a coffee community, we have the privilege of watching it continually grow from strength to strength!

Africa has not been trouble free and many countries have been torn by civil war or genocide. even through all this hardship, they have used the land effectively to harvest and produce a wonderful product that the world has daily rights to: a magnificent cup of Africa’s liquid gold!

i also recently had the privelege of having a conversation with Sarah Schach of AFCA (Africa Fine Coffees Association). Sarah had this to share:"An estimated 4.7 million smallholding farmers in Africa grow coffee. 75% of the farming work is done by women. if gender issues are addressed correctly, productivity could increase substantially, and premium quality coffee output could be increased by more than 20%. the potential for African coffee is enormous, and with good agricultural practices being implemented by smallholding farmers, they will be able to have a sustainable income and therefore an improved lifestyle.

At AFCA we are doing a four year project, together with other organizations to promote coffee farming as a family business. these smallholding farmers also need education, from basic book-keeping, to being able to apply for a loan during the time when inputs are needed, as well as being able to feed their families during the off season, pay school fees and other necessities. Food security is a major factor and there is, therefore, the need to grow other crops to achieve this".

i’ve been exposed to some of the most amazing coffees in the world yet, until now, i’ve not been able to match the complexity and uniqueness of African coffee. From the shores of Lake Kivu, rwanda to the majestic Hills of ethiopia, nothing can match the creamy body, vibrant,fruity acidity and full bodied balance of these amazing coffees. they blow my mind and taste buds. the story behind African coffee is huge and i’ve only skimmed the surface of this beautiful African product that extends it’s beauty and flavour to the world. there is so much more than flavour, character and balance that defines a cup of Africa’s finest. there is heritage, integrity, respect, love and passion that goes into this product. Spare a thought for this the next time you are drinking a cup of African coffee!

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Here is our spring seasonal guide. Keeping you up to date as to what is readily available on the shelves in

your local stores across South Africa.

fRUITAvodados, apricots, Cape gooseberries, cherries, grapefruit, guava, kumquats, kiwi, limes, melons,

mulberries, naartjies, oranges, paw paw, peaches, plums, rhubarb, spanspek, strawberries, tomatoes

and watermelons.

vEgETAbLESAsparagus, artichoke (globe), baby marrow, beetroot,

beans, broad beans, broccoli, cabbage, cauliflower, celery, courgettes, garlic, green beans, leeks,

mushrooms, mielies, new potatoes, parsnips, peas, rhubarb, spinach, Swiss Chard, spring onions, turnips

and waterblommetjies.

HERbSBasil, bay leaves, bloody sorrel, bulb fennel, calendula,

cat mint, chives, dandelion, dill, fennel, French tarragon, garden cress, garlic chives, lavender, lemon

grass stems, lime leaves, marjoram, mint, nasturtiums, nettle, oreganum, parsley, rocket, rosemary, sage,

sorrel and thyme.

AvAILAbLE ALL YEAR LOng . . .Banana, butternut, carrots, cucumber, lemon, lettuce, onion, pineapple, potato, pumpkin, radish, squash and

sweet potato.

What's in SeASon

tropical twistGuAvAS

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We take a look at the varieties and benefits of this underated fruit

Guavas seem to have originated in the equatorial region of the Americas. ”Seem to” because they have since spread to tropical and subtropical regions around the globe! Currently the country producing the largest quantity of guavas is india, providing over 35% of the world’s consumption or over 15 000tonnes. Guavas are also one of the few tropical fruits that can be grown to produce fruit in pots, making them attractive to home growers. they can produce fruit from age four to around twenty.

Still using orange juice for your vitamin C intake? it’s high time we change our views in that regard. Guavas contain over four times more vitamin C than oranges, along with a similar sugar content, slightly more energy and a higher carb count. they are extremely versatile, able to be eaten raw or cooked, drunk as a tasty juice and even as a ‘twisted’ ice cream (see recipe).

there are many different varieties and

cultivars but the one most commonly used and traded is the psidium guajava, or apple guava. Because of the variety available there are probably as many ‘recommended’ ways to eat them, “cut off the end with the stalk, scoop out the pulp and eat it”, “peel and eat it like an apple” and “just eat it skin and all” being only three of the many i have seen. this seems to depend on the skin type, thick or thin, bitter or sweet.

the fruit is not the only part of the tree that is used, sawdust from the timber is used to smoke chicken, fish and other meats. Leaves and branches are used on the braai (barbecue) fire to add flavour to the meat being cooked.

When it comes to dessert, personally, i have difficulty deciding whether to have stewed guavas and custard or baked guava tart. then again, what about the ice-cream i mentioned? Why choose just one? With all the health benefits of guavas let’s have a different one every day!

“StiLL uSinG orAnGe JuiCe For Your vitAmin C intAKe? It’s high time we change our views in that regard. Guavas contain over Four timeS more vitAmin C than oranges.

Simmer for about 10 minutes until the sugar has dissolved. Set aside and allow to cool completely before storing in the refrigerator for 1 to 2 hours.2. top and tail the guavas and cut into quarters, blend and strain through a coarse sieve, pressing out all the liquid. remove the syrup from the refrigerator, and strain. Combine the guava liquid, syrup and add the lemon juice and cream and mix well. 3. pour the mixture into a plastic bowl/ container and freeze for 45 minutes. once the edges start to freeze, remove and stir vigorously and place back into the freezer for 30 minutes. repeat this process, it should take from 2- 3 hours to freeze.

eASY | ServeS: 8-10 prep time: 2 HrS 30 minS FreeZinG time: 3 HrS 45 minS

ingRedienTS375 ml water

250 ml granulated sugar

1 vanilla pod, seeds scraped out, use

the pod

1 cinnamon stick

1 star anise

Lemon zest

8 ripe guavas

10 ml lemon juice

85 ml cream

1. Combine water, sugar, vanilla pod, cinnamon stick, star anise, lemon zest in a saucepan and bring to a boil, stirring occasionally.

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gUaVa iCe CReam

with a twist

SAnCtuArYFind your

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Sanctuary Chief's Camp

Find your ‘Luxury, naturally’ embodies both the experience that guests will enjoy whilst staying with Sanctuary Retreats, as well as the ethos of their lodges, camps and cruise ships.

Located in Botswana, Kenya, tanzania, uganda, Zambia, South Africa, egypt, China and myanmar in some of the most beautiful destinations, where the luxury lies as much in the natural wonders as in the stylish, yet authentic accommodation and memorable touches that become part of your stay. each property is completely individual in its design yet all have the same aim: to allow guests to have a “real” experience and enjoy a more natural kind of luxury in properties that have a strong commitment to conservation and responsible tourism. A stay with Sanctuary retreats is an opportunity to experience nature in truly luxurious style in the hands of the experts.

Sanctuary makanyane Safari Lodge, the latest addition to the Sanctuary retreats portfolio of luxury safari lodges and camps, is an exclusive lodge situated in the premier game viewing madikwe Game reserve.

named after the African wild dog which can be found in the surrounding landscape, Sanctuary makanyane Safari Lodge features just eight glass fronted suites hidden in the lush riverside forest. designed to have minimal environmental impact, the lodge was

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Sanctuary baines' Camp

Experience nature on your doorstep at Sanctuary Makanyane Safari lodge

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constructed from local stone, wood and thatch allowing guests to continuously experience the natural beauty of their surroundings.

the stylish main lodge sits on the edge of a ravine overlooking a waterhole frequently visited by game and has a spacious lounge and dining area which opens out onto a wide wooden outdoor deck, with spectacular views. the boma, an open air dining area enclosed by trees and a perfect place to enjoy gourmet dinner next to a blazing fire, is situated conveniently close to the main lodge. Fine wines from the award-winning wine list complement exceptional cuisine created by the team of internationally trained chefs. the lodge features an air conditioned gym and a swimming pool. Guests can also enjoy a pampering massage or aromatherapy session in the privacy of their room after a day of incredible game viewing.

each air conditioned suite offers total privacy with its own private sun deck and outside lounge. the bathrooms are equally luxurious with roll-top bathtubs, double sinks, indoor and outdoor showers and floor-to-ceiling sliding doors which open the entire bathroom to the bush. Hidden deep in the bush on the lodge's private ground is a secure, raised star view sleep out hide. Here guests are given the unique opportunity to spend a romantic night under the African sky and spectacular stars, surrounded only by lanterns and the African bush, a truly unforgettable experience!

the ultimate safari experience is made complete when combining Sanctuary makanyane Safari Lodge with Sanctuary’s lodges and camps in Botswana. Sanctuary Stanley’s Camp set on a private concession within the okavango delta, features eight classic canvas

trave

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Sanctuary Makanyane Safari Lodge star view sleep out

tents that look out over the floodplains. this is the home of a unique elephant interaction activity in partnership with the ‘Living with elephants’ foundation enabling guests to explore the delta on foot with three semi-habituated orphaned elephants.

Sanctuary Baines’ Camp is set on raised platforms above the Boro river in a private concession bordering the moremi Game reserve. Featuring just five suites, each has a private deck where a private ‘star bath’, can be enjoyed. each suite also has a four-poster “sky bed” that can also be rolled out onto the candlelit wooden deck for a night under the African star filled night sky. Fall asleep under the stars and wake up to the sound of the African dawn chorus.

Sanctuary Chief’s Camp is in the exclusive mombo

Concession in the moremi Game reserve on Chief’s island, one of the many islands created by the seasonal floodwaters of the okavango delta. the area is known as the predator capital of Africa. the 12 luxurious guest pavilions all have their own private decks as well as indoor and outdoor showers.

Sanctuary Chobe Chilwero a luxurious lodge, with only 15 thatched cottages, is located on the edge of Chobe national park, home to the largest remaining population of elephants in the world. the lodge also houses a full-service tree-house spa. the honeymoon suite offers extra intimacy – with a private plunge pool and deck where romantic dinners can be served under the stars. there is a photographic safari boat with rotating seats to capture all angles and the split-level swimming pool is the ideal place to end a safari day.

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Sanctuary Chief’s Camp, Moremi game Reserve

Sanctuary Stanley’s Camp Elephant interaction

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Exclusivity and romance at Sanctuary Makanyane Safari Lodge

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gETTIng THERE Sanctuary makanyane Safari Lodge is approximately 4 hours’ drive from Johannesburg. the madikwe Game reserve airstrip which is only 15 minutes away from the lodge is a quick one hour flight from or tambo international Airport.

SPECIAL READERS OffERenjoy a complimentary chef’s interaction experience where the chef on duty will discuss and provide insight and tips on how the meals on the dinner menu were prepared. Guests will also receive a complimentary bottle of sparkling wine and fruit platter on arrival. Simply book a minimum 2 night stay for 2 people at Sanctuary makanyane Safari Lodge and quote “GinJA” to receive your special Sanctuary retreats experience

RATESSouth African residents enjoy special rates of r5400 per person per night and include all meals, two daily game viewing activities and transfers to and from the madikwe airstrip. valid until 30 April 2016. terms and conditions apply.

for more information or to make a booking please contact us at reservations.safrica@sanctuaryretreats.com or call us on +27 11 438 4650 or visit sanctuaryretreats.com

“Each property is completely individual in its design yet all have the same aim: to ALLoW GueStS to HAve A “reAL” experienCe And enJoY A more nAturAL Kind oF LuxurY in properties that have a strong commitment to conservation and responsible tourism.

Award winning wine cellar at Makanyane Safari Lodge

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the indigenous populace of Southern Africa, such as the Khoisan preserved meat by slicing it into strips, curing it with salt, and hanging it up to dry. After european settlers (dutch, German, French) arrived in southern Africa in the early 17th century, they improved the curing process by using vinegar, saltpetre and spices including pepper, coriander and cloves.

the local title ‘biltong’ came from the dutch settlers, bil meaning rump and tong a tongue shaped strip. the need for preservation in the new colony was urgent. With indigenous game in abundance, traditional methods were available to preserve large quantities of meat, in a hot climate. there was no other way to prevent spoiling. Biltong as it is today evolved from the dried meat carried by the wagon-travelling voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north and north-eastward into the interior of Southern Africa during the Groot trek (Big move).

Cut & dry

the meat was preserved and hung to be dried for a fortnight after which it would be ready for packing in cloth bags. this would then be used in the place of fresh meat in the potjie (see elsewhere in this issue). today it is largely enjoyed as a snack whilst watching sport such as rugby.

originally the curing process was used to preserve all kinds of meat in South Africa. However today biltong is most commonly made from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin or steaks cut from the hip such as topside or silverside. other cuts can be used, but are not as high in quality. ideally the meat is marinated in a vinegar solution (grape vinegar is traditional but balsamic and cider also work very well) for a few hours, then poured off before the meat is flavoured.

the spice mix traditionally consists of equal amounts of: rock salt, barbecue spice (usually containing the ‘hot’ spices like paprika and cayenne or chilli powder), whole coriander slightly roasted and roughly ground, black pepper and brown sugar. this mix is then ground roughly together, sprinkled liberally over the meat and rubbed in. Saltpetre is an optional extra and can be added as a preservative (necessary only for wet biltong that is not going to be frozen).the meat should then be left for a further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer. once dried it is best stored in cloth or paper bags as storing in plastic for any length of time can result in mould formation. the “biltong enthusiast” will tell you that it should never be kept that long!

1. expLorinG AFriCA

Kenya

62

This is the first article of our exciting series on African Food, written by John Aritho, who is the General Manager of the

Marine Parade Garden Court in Durban.

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63

Kenya is well known for its wildlife, long distance runners but not so much for its food, i have to admit. Having said this, Kenyan cuisine is an interesting blend of influences from our neighbours from europe, india, and the Arabian peninsular.

it is quite debatable that African Cuisine does not have much flavour and that hardly any spices are used in their dishes. But the arrival of Arab traders at the turn of the 18th Century in search of slaves and raw materials, brought influences from the east such as spices and a new way of cooking.

the portuguese originally set foot in Kenya in 1496 and with them came food items from the new found land of Brazil, such as potatoes, maize and sweet potatoes, these soon became the source of staple foods in what later became a British Colony.

When the British ships went sailing along the east African Coast, they started to explore inland, and soon they required labour to lay the new railroad, and then, along came the indians in the late 19th Century.the indians brought with them great flavours in the form of spices, chapattis,

biryanis, pickles, maandazi (a doughnut like snack) and samoosas.

Kenya is a true African multi-cultural country influenced by the collision of these three cultures in one fertile green country.this has greatly affected the daily staple food in Kenya to date and most households will have mixed Arab, indian, european and African influences in their menu.

Growing up as a little child in Kenya, i remember going to school with my packed lunch from home, only to be totally attracted to the highly aromatic biryanis from my indian classmates and the Cottage pie lunches from my european classmates.

i would look woefully at my lunch box of ‘grains’ which Kenyans call Githeri consisting of beans, maize, potatoes, cabbage and some carrots all boiled or lightly fried and steamed over a long period of time until the stubborn maize softened – pretty much flat to the taste buds.

the only way i could taste these beautiful ‘foreign dishes’ was to trade my maths and science answers for some spoonfuls of the mildly spicy and well flavoured dishes.

my mum never guessed why i always looked scrawny despite large lunch boxes. these “tastings” must have started my love for food, various cuisines and flavours, and eventually a career in a food related industry.

Kenyans are well known for their love of meat and in particular goat’s meat and they share a common thread with the South African ‘shisa nyama’. the Kenyan counterpart is called nyama Choma, which literally means roasted meat. the goat meat mainly consists of ribs and whole leg of goat which is slightly seasoned with salt, and then placed over a braai grid so that it sizzles away over hot coals. this is one of Kenya’s delicacies, and if you visit a Kenyan home, especially during a festive period, goats will be found running scared around the garden, while the chickens chuckle on the side! Goat is usually eaten with ugali which is a type of pap, but more solid, and kale, which Kenyans call ‘sukuma wiki’ literally meaning ‘push the week’, as a bundle of sukuma wiki can make 7 meals in various forms for the week! Finally, the Kenyans own salsa, kachumbari, which is finely chopped tomatoes, onions, coriander and green or red chilies, is served with the goat.

nYama Chomathis type of meal is usually washed down with copious amounts of beer creating wide spread cases of gout due to the high protein content and years of ribs and beer.

ingRedienTS1,5 kg beef short ribs or spare ribs

Salt and pepper, to taste

1. Season the ribs with salt and pepper.2. Grill on a gas or charcoal grill over medium-high heat for an hour. Alternatively, roast in the oven at 300°F (150°C) for 1½ to 2 hours. the meat should be dry and chewy.

iRioAn all time favourite of mine, and a staple food for the most populous tribe in Kenya, is called irio, which is a hearty mashed potato dish.

ServeS 4

ingRedienTS500ml corn

500ml red kidney beans

4 potatoes, peeled and quartered

500ml spinach

Salt and pepper

1. place the potatoes into a pot, cover with water, and boil until soft, about 10 to 15 minutes. Set aside.2. in a large saucepan, combine the corn, beans, and spinach and cook over low to medium heat until vegetables are soft.3. Add the potatoes. Season with salt and

pepper and mash the mixture with a fork or wooden spoon.

Kenyan cuisine has, over the years, developed with the times but the one ever present word is variety, as the flavours vary from the coastal people that live around magical mombasa, Lamu and malindi to the savannah masai staple diet of meat and very little starch or vegetables to the inland towns of Kikuyu, Kamba, Kisii and Luyha, and finally to the land of obama and Lupita that swear by fish, sardines and ugali.Kenya is a land of contrast and its food is a true picture of the world cuisines on an African plate.

Follow me on my next African Affair as we move towards tanzania and Zanzibar.

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CHALMAR bEEf IS SUCH A PLEASURE TO DEAL

wITH! nOT OnLY IS THE MEAT AMAzIng qUALITY bUT THE fACT THAT I CAn ORDER OnLInE AnD HAvE

IT DELIvERED IS SUCH A PLEASURE!I STRUggLE TO

fInD qUALITY MEAT AT THEIR PRICES! - ROxAnnE CLARk

”

”

OnLInE qUALITY

Chalmar Beef is the first in the industry to introduce online shopping for their Gauteng based consumers, whereby they can purchase superior quality beef from the comfort of their homes. this is their way of showing their dedication to reducing their carbon footprint and obtaining produce directly from the supplier.

A recent survey revealed that quality of products as well as correct orders were the main concerns among customers ordering on-line. Chalmar Beef has undertaken to live up to their reputation of excellent beef delivered correctly.

it is easy to check the age of their meat as all their beef is 100% traceable to the source and production dates are indicated on the packaging. meat products are sold matured or fresh (fillet does not need maturing) or frozen such as oxtail, offal or sliced forequarter. Storage instructions are clearly indicated. Your sirloin can be matured up to 90 days if kept at 1 degree but they are sure you will want to eat it as soon as possible. All frozen products can be kept for up to 12 months at minus 12 degrees Celsius.

Chalmar strictly complies with the Consumer protection Act, meaning

they will not sell what they do not advertise. they show products online as you will receive them. if they stipulate fresh/frozen or grams they will comply with what they advertise. they have tried to keep the photo as close to what you will receive.

rewarding you for shopping online, and the first loyalty rewards programme for this industry.

the process of earning Beef Bucks is easy – log onto www.chalmarbeef.co.za, register your account and immediately receive 500 Beef Bucks to get you going.

Tel: (+27) 11 964 1880Email: info@chalmarbeef.co.zawebsite: www.chalmarbeef.co.za

chalmarbeef

chalmarbeef

chalmarbeef

plus.google.com u/0/b/110307015

236787998585/+Chalmar

beefCoza/posts

RACHEL CLARk - Shopping online is convenient, i can order any time of the day or night, it doesn’t even matter if i am in my

pj’s. Convenient, quick and comfortable, and as a mom with young children that is

important to me. there are fewer traps – no lure to buy

rubbish (that not needed cool drink and packet of chips) and non-essential items,

no fuel bills or car guards, no struggle to find a parking, if i forget anything i just go back on line and order, saves me having to get dressed, drive to the shops, find a parking and end up with the cool drink and chips.

Buying Chalmar i do not need to check the ingredients in the Beef as i know i am buying the best quality, not pumped with extenders,

fillers and water. every single delivery is consistent, the quality does not change. it is

always superior. Chalmar Beef website is user friendly, we typically buy a hamper and build our own hampers so that we always have my

kids favourite wors in the freezer. Supporting a local family grown business is

important to us, they just happen to produce the best meat in town teamed with the best

service and delivery is a winner.

AMAnDA bAUER - Buying my meat is simple, quick and i have my meat the

next day. i am guaranteed 100% honesty on the ingredients on any product i buy from Chalmar. i am assured of my meats

freshness because there is no middle man or days of sitting on a fridge self. their

professionalism and customer service is fantastic. their meat is always great and

packaged well. A definite Chalmar customer for life.

REfERRALS

qUALITY AnD fRESHnESS Of MEAT AT THE TIME Of DELIvERY?

RECEIvIng THE ACTUAL PRODUCT THAT wAS ORDERED?

LOYALTY PRORAMME

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C. LouiS

LeipoLdtDoctor, Botanist, Journalist,

Author, Poet & Cook Words by Francois Ferriera

my grandmother was an avid fan of Leipoldts’ cookery. When she made tamatiebredie, she always said, “dit is nou oom Louis Leipoldt se resep” (this is uncle Louis Leipoldt’s recipe). Walking home from school, i could smell the delicious aroma of uncle Louis’ tomato stew a few houses away; salivating i would run home only to be given a sandwich … and told to wait for dinner. it was a long wait.

Christiaan Frederik Louis Leipoldt was born on 28 december 1880 in Worcester. He was an especially gifted child who learnt to read quite young; by the age of 10 he had already read dante, Bunyan, milton, racine and Scott. At home he spoke english, German and dutch. At 13, a story of his appeared in the Cape Argus, after he had already won a competition in the Boys own paper, 6000 kilometres away.

Journalism was his first profession, and at the age of 19 he became the editor of the rather radical South African news, after the editor had been imprisoned

under martial law. the newspaper was suspended and Leipoldt went abroad.

in 1903 he enrolled as a medical student at Guy’s Hospital in London. While studying, he had to make extra money and got a job as a pot washer at the ritz. Here he met Auguste escoffier, a great master of the kitchen who awakened a passion for food in the young Leipoldt. in 1907 he won the treasurers’ Gold medal in both surgery and medicine and only two years later became a Fellow of the royal College of Surgeons. He was still an undergraduate when he became the editor of Sir Henry Burdett’s medical weekly.

His book, Kos vir die Kenner (Food for the Connoisseur), first printed in 1933, is a

classic Afrikaans cook book. Leipoldt also wrote a book on Cape cookery in english, which was published after his death in 1947 as Leipoldt’s Cape Cookery.

He was an expert on Cape cookery which he learnt at the hands of Ayah Hanna who was reputed to be the best cook in the Cape Colony. He realised that the recipes were seldom written down, but passed on from one generation to the next. Fortunately, some families did write down their recipes and thereby contributed to the treasures published by Leipoldt.

When he returned to South Africa from europe in 1914, he started to collect these old “recipe” books. “Although i had, at the time, no intention of

69fo

od

“He WAS An expert on CApe CooKerY which he learnt at the hands of Ayah Hanna who was reputed to be the best cook in the Cape Colony.

If the paper he edited had not closed down, he might not have gone abroad. If he had not been in need of money while studying to be a doctor, he might not have washed pots at The Ritz and might never have developed a passion for food. If he was not a journalist in the first place, he might not have penned down the traditional treasures found in his cook books. A circle of life…

emulating viel or any other great collector of books on food and drink, i found the task of comparing and collating so entrancing, the search for recipes in manuscript so exciting, and the pride of possessing interesting rarities so uplifting, that what had begun as a passing fancy, remained as a serious and not altogether unproductive study,” he wrote.

Leipoldt had a great appreciation of the wines of the Cape. He always had wine at the table during meals and his foster children, Jeff and peter, were also allowed wine as teenagers. they had to describe what they could smell and taste, which was not easy for the youngsters.

He did not like to cook daily food; he had a cook to do that for him and the boys. When he entertained, he and he alone did the cooking. He did not like measurements and felt “others could write medical prescriptions for food” instead of cultivating their flair and instinctive taste. in his recipes you will find phrases like a hint of spice, a morsel of tangerine peel or a slither of cinnamon …

A recipe for Baked Crayfish illustrates this point perfectly: the meat is pounded with whatever spices, herbs and nuts your fancy may fix on (one of the oldest recipes mentions among the herbs, lavender, among the spices, cardamom, and among the nuts, pistachio), butter and soaked bread. it is salted to taste, mixed with cream and put back into the shell, which is then

adorned with a few lumps of butter and put into the oven to bake.

Leipoldt did not suffer fools gladly and although he was an excellent host, he had no patience with people who asked him questions in a shop or library on how to prepare food. Brian Lello relates the following story in the foreword to Leipoldts’ Cape Cookery: to a gushing woman who asked him how to prepare a quail, he replied with great unction: “dress a large turkey and place inside of it a korhaan; inside of this a chicken which enfolds a partridge. Within the partridge place your quail. Season well and bake and baste with care. Your quail will emerge with unbelievable succulence when you have discarded the rest …” He stomped off as she stewed in confusion.

many found Leipoldt a disturbing, colourful, scholarly extrovert. Actually, he was a loner who would escape into his own private world. now and again he would escape to the Cederberg which he loved dearly, there he would sleep under the stars and spend time looking for wild herbs and studying plants.

He left a great legacy of literary works, but many will remember him for his contribution to our culinary heritage.

bibliography:

kos vir die kenner, C. Louis Leipoldt

Leipoldt’s Cape Cookery, C. Louis Leipoldt

Leipoldt, j.C. kannemeyer

“mAnY Found

LeipoLdt A diSturBinG, CoLourFuL,

SCHoLArLY extrovert. Actually, he

was a loner who would escape into his own

private world. noW And AGAin

He WouLd eSCApe to tHe

CederBerG WHiCH He

Loved deArLY, there he would sleep under the stars and spend

time looking for wild herbs and

studying plants.

food

70

this is a national initiative with 25 hotels from the Cape to Gauteng, port elizabeth and KwaZulu-natal on board, all part of a remarkable family of top hotels known for style and gracious expertise. this is a unique occasion, an event that is owned by the hotels themselves, which is viewed by them as the Hotel oscars!

the aim of the Cape Legends inter Hotel Challenge is to encourage development in the hospitality industry that will give a much-needed leg up to young talent. it is encouraging to see that mentorship, recognition of talent and enthusiasm has resulted in upliftment, a part of the Cape Legends inter Hotel Challenge from the beginning. What we can do for each other is to use this collective energy, which will have a huge ripple effect on

our tourism industry, one of the growth areas that needs constant encouragement. in South Africa it is noted that culinary tourism is growing dramatically with tourists visiting Gugulethu, Soweto and many other townships for dynamic and colourful introductions to our local dishes, an African cuisine that is rapidly becoming a new and fresh taste sensation internationally.

2015 saw the introduction of the Skills exchange development programme per region and this year leading Chefs from Seychelles, davinder rawat (paradise Sun) and Cursley Lebrass (maia), from mauritius, Chef vikash Coonjan (one&only Le Saint Géran) and from Abu dhabi, don Chandana ratnasiri munasingha (Southern Sun Abu dhabi Hotel) were invited to durban.

menToRShip at the helmThe third annual Cape Legends Inter Hotel Challenge,the brain child of Showcook.com’s Annette Kesler and Chania Morritt-Smith partnered by Cape Legends fine wines, culminated in a glittering awards celebration at the Southern Sun Cape Sun, on Friday 14th August 2015.

food

Chef Charmainne

Deacon from the Cape grace and

her braised Pork neck dish.

the panel of top judges was headed by paul Hartmann of South African Chefs Academy and Chris de Klerk of Cape Legends and included Brian mcCune (Accredited judge of the World Association of Chefs Society), Heinz Brunner (Honorary Lifetime president of the South African Chefs Association and past vice-Chairman of the World Body of Chefs), Wolfgang Leyrer (past executive Chef of the Carlton and part of the Culinary olympics team and now Hospitality Consultant), manfred reinhart, marieta Human (nutritionist representing South African pork producers’ organisation), michelle Grimbeek (Cape Wine Academy), Higgo Jacobs (South African Sommeliers Association), neil Grant (restaurateur & Sommelier), Samarie Smith (media 24), Bennie Howard (CWm), Sandy Harper (CWm), Germain Lehodey (Sommelier), Fatima Stanley (City & Guilds external verifier), Janine dixon and Johan oosthuizen (international Hotel School) and Craig elliott, executive Head Chef of unilever Food Solutions South Africa.

the regional cook-offs took place in June, in Johannesburg and

durban at unilever Food Solutions in their state of the art kitchens and in Cape town at the South African Chefs Academy. the final was held in Cape town in July. each of the hotels represented was paired with a wine estate making a formidable team!

the winners of the Chef Category were: (Hotel and wine estate pairing in brackets).1st Charmainne Deacon (Cape Grace & Lomond) with her winning dish Braised pork neck, Confit pork Cheek pommes anna, gem squash purée and ginger-spiced jus paired with Lomond pinot noir 2013.2nd Robyn Marney (radisson Blu Waterfront & plaisir de merle) and her Khoisan Sea Salt and pepper hot smoked salmon, lime and pea mousse, baby beetroot, tomato and dill jelly, quail egg, micro herb salad with chilli and coriander rio Largo olive oil vinaigrette paired with plaisir de merle merlot 2012.3rd Mukhtar Alli (Beverly Hills & Fleur du Cap) and his clear tomato gazpacho with a hint of vanilla, accompanied with Lancewood char-grilled red pepper cultured cream, pancetta and a rio Largo infused micro salad paired with Fleur du Cap unfiltered Chardonnay 2014.

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Above: Chef Robyn Marney from the Radisson blu waterfront and her Hot Smoked Salmon dish.below: Chef Mukhtar Alli from beverly Hills and his Clear Tomato gazpacho dish. Photography by franz Lauinger of showcook.com

A twisted trAdition

From the truly traditional koeksisters to our own boozy twist... a selection of one of SA's sweet treats.

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A twisted trAdition

Koeksisters appear to have taken their strange name from two eccentric dutch sisters who unwittingly? caused future generations great challenges by plaiting their doughnuts. this caused Lannice Snyman to make the following observation “in the late 1700’s the worth of many a wife was measured by the quality of her koeksisters – syrupy Batavian delectations which are among our most popular (and fattening) traditional treats.”

this, of course, creates a challenge for many a sweet-toothed cook “What extra twist can i put on this delectable treat?” in this issue you will find two of these variations, Boozisters with a spicy, brandied syrup dip and Cass Abrahams’ Cape malay ‘untwisted sisters’ with desiccated coconut.

TRadiTionaL KoeKSiSTeRS Recipe by Lannice Snyman

eASY | mAKeS: 36 prep time: 2 HrS 30 minS CooKinG time: 30-40 minS

ingRedienTS For the syrup500 ml water

1 kg sugar

2 ml cream of tartar

2 thin slices ginger or 2ml ground ginger

Finely grated rind and juice of 1 lemon

For the dough500 g (1litre) cake flour

30 ml baking powder

2 ml salt

50 g butter, cut into small blocks

1 egg

250 ml milk, sour milk or buttermilk

SYrupCombine the ingredients in a large saucepan and bring to a boil, stirring until the sugar dissolves. Boil without stirring for about 5 minutes to form a light syrup. Strain into a large bowl. Cool, then refrigerate until well chilled.

douGH1. Sift together the flour, baking powder and salt. rub in the butter until the mixture is finely crumbled. Whisk the egg with 200ml of milk, add the flour mixture and knead to make a soft, pliable dough.2. Add remaining milk only if the dough is too stiff. Form into a ball, wrap in waxed paper and chill for a couple of hours- overnight if at all possible.3. roll out on a floured surface to a thickness of 10mm. Cut into oblongs 8 cm by 4 cm, and cut each into three strips almost to the top. plait together and pinch the ends tightly to seal. place on a tray and cover with a damp tea cloth.

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4. deep fry a few at a time in hot oil, turning constantly. Watch the heat: koeksisters take 2-3 minutes to cook through and turn a deep golden brown. drain briefly on kitchen paper, then dip while still hot into cold syrup. (if it warms up, place the syrup in a larger bowl of cold water with ice blocks.) drain excess syrup back into the bowl and drain koeksisters on a rack.

ginJa BooziSTeRSeASY | mAKeS: 36prep time: 2 HrS 30 minSCooKinG time: 30-40 minS

ingRedienTSFor the syrup500 ml water

250 ml brandy

1 kg sugar

2 cinnamon sticks

2 cloves

2 cardamom pods

Peel of 1 naartjie

2 pieces of ginger

60 ml Juice of a lemon

Lemon zest

For the doughRefer to the above traditional koeksisters for dough ingredients.

SYrupCombine water, brandy, sugar, cinnamon

sticks, cloves, cardamom pods, naartjie peel, ginger, lemon juice and zest in a saucepan and bring to a boil. Stirring occasionally until sugar dissolves. Boil for 5 minutes without stirring to form a light syrup. Cool the mixture to room temperature, strain into a large mixing bowl and store in the refrigerator until needed.

douGHRefer to the above traditional koeksisters for dough method.

Cape maLaY KoeKSiSTeRSRecipe by Cass Abrahams

eASY | mAKeS: 25prep time: 1 Hr 40 minSCooKinG time: 30 minS

ingRedienTSFor the koeksister mixture6 medium potatoes, peeled and quartered

250 ml milk

60 ml vegetable oil

60 g butter, melted

1 large egg, lightly beaten

10 ml instant yeast

60 ml sugar

5 x 250 ml snowflake cake flour

5 ml salt

5 ml ground ginger

5 ml ground cloves

food

“in tHe LAte 1700’S tHe

WortH oF mAnY A WiFe WAS

meASured BY tHe QuALitY

oF Her KoeKSiSterS –

syrupy Batavian delectations

which are among our most popular

(and fattening) traditional

treats.

76

2.5 ml cardamom

5 ml ground naartjie peel

2 ml ground cardamom

5 ml whole aniseed

Vegetable oil for deep frying

For the syrup250 ml water

250 ml sugar

1 cassia stick

2 cardamom pods

Desiccated coconut for sprinkling over

KoeKSiSter mixture1. Boil potatoes in water until soft. drain and mash roughly. Add milk, oil, butter and egg and mash very finely, making sure there are absolutely no lumps.2. place yeast, sugar, flour, salt and all the spices in a large mixing bowl. Add mashed potato mixture and mix well to form a smooth dough. Cover dough with cling wrap and leave in a warm place to rise

until doubled in volume (about 1 hour). 3. Knock down the dough and turn out onto a well-floured surface. Form into oblong shapes (60mm/6.5cm by 25mm/ 2.5cm) or balls and allow to rise for 15 minutes.4. deep fry in hot oil until golden brown. remove with a slotted spoon and drain on paper towel.

SYrupplace all ingredients in a saucepan and bring to the boil. Stir over low heat until syrup forms a film on the spoon. dip koeksisters in hot syrup and sprinkle with coconut on all sides.

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MILK TARTINGREDIENTSFor the rough-puff pastry:250 g Snowflake cake flour 5 ml fine salt 250 g butter, at room temperature, but not too soft 180-200 ml cold waterFor the filling:500 ml milk

1 orange35 g Snowflake Cake Flour60 g sugar2 large eggs, separatedPinch of saltFor the candied orange peel:2 oranges

250 ml sugar 125 ml water

RouGh-puFF pASTRy:1. Sieve the flour and salt in a large bowl. Cut the butter (at room temperature-but not too soft) into medium size cubes and add to flour. Coat the butter with the flour, then gradually add the cold water. Use a palette knife to slice the flour mixture then combine until it forms a ball of dough. Add more cold water if needed. Form into square using your hands, cling wrap and refrigerate for 20 minutes.2. Flour the surface and rolling pin. Place the dough on the surface, using the rolling pin slight ly flatten the dough vertically and horizontally. Roll the dough in one direction until it

is 12cmX36cm. Once complete fold into thirds, turn and repeat. Refrigerate for 20 minutes and repeat the process until you have made 6 folds. You should have a marbled effect with the butter.3. Preheat the oven at 260 degrees Celsius using the lower heat element only. Ensure there is an oven tray in the oven during preheating as this will ensure the pastry is well cooked. Roll out the puff pastry, and line your tart tin. Cut off the edges, but keep in mind not to squeeze the rims as this will ruin the puff pastry effect. Prick the bottom of the pastry using a fork and freeze for 15 minutes.4. Remove the pastry from the freezer, line with wax paper and pour in a sufficient amount of beans to prevent the pastry from over rising. Bake it blind for 10 minutes, then lower the temperature to 200 degrees Celsius, remove the weight and bake for another 10 minutes.5. Add the milk tart mixture and bake using the lower heat element only for 10 minutes at 200 degrees Celsius. Remove and let rest for about 40 minutes or until it is well set.

FILLING:1. Gently heat the milk with the zest of the orange and allow it to infuse for 15 minutes. Set the milk aside to cool.

2. Use a litt le of the cooled milk to moisten the flour. Add the mixture

to the rest of the milk and place over a medium heat. Cook the milk mixture over a gentle heat, stirring constant ly, until it has thickened. Allow to cool slight ly.3. Beat the egg yolks with the sugar until it is pale and creamy. Add to the cooked milk mixture and place back on a low heat to allow the eggs to cook slight ly. Do not overheat.

4. Beat the egg whites to a soft peak and fold into the custard mixture.5. Spoon the mixture into the lined pastry tin and bake in a preheated oven at 200 degree Celsius for 15 minutes. Remove from the oven and once cool, light ly dust with fine cinnamon and sprinkle with the candied orange peel.

CAnDiED ORAnGE PEEl:Remove the peel from the orange, discard any pith. Bring your saucepan to a boil, reduce the heat and simmer the peel to remove any excess pith. This should take about 3 minutes, strain the peel, and scrape off the pith. Cut into thin strips and set aside. in a saucepan combine the

sugar and water and the peel and cook until it is translucent. Drain the peels in a sieve and coat with sugar. Store in an airtight container and use when needed.

RECIPE BY GINJA CHEF, FRANCOIS FERREIRA

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Words by Denise Lindley

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This palm fruit has been overlooked and under-appreciated for many a year. Lately

coconuts have taken a stand and shown their true worth...

do you remember when coconut oil was only sold in pharmacies in South Africa, for medicinal purposes? Also when you could only buy desiccated coconut in shops, and you were warned that it was so high (87%), in 'bad for you' unsaturated fat, that it was very harmful to your health and that it would push your cholesterol through the roof?

only recently it has been reincarnated as one of nature’s super foods with amazing healing powers, which can, in fact, assist with weight loss, and have a therapeutic effect on brain disorders such as epilepsy and Alzheimer’s. the coconut palm is known as “the tree of life” in the pacific islands, as the locals realise that using products from the coconut do have these incredible properties. in fact it has been found that coconut oil contains medium chain fatty acids which are metabolised differently from the long chain fatty acids.

Coconut oil has various other uses apart from being used in cooking. many people are using it for cosmetic purposes, to improve the health and appearance of their skin and hair.

Studies on people with dry skin show that coconut oil can improve the moisture and lipid content of the skin. the oil can also be very protective against hair damage and one study shows its effectiveness as sunscreen, blocking about 20% of the sun’s ultraviolet rays.

Another application is using it as a mouthwash in a process called oil pulling which can kill some of the

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harmful bacteria in the mouth, improve dental health and reduce bad breath. Coconut water is a very versatile product and can be consumed as a drink or used in cooking. it has become very popular as a sports drink due to its electrolyte content, it is low in calories, fat and cholesterol free, super hydrating and helps reduce blood pressure.

there are a wide variety of coconut products available in supermarkets and health food shops, including flour, sugar, water, milk, cream and oil and these are being used increasingly in home kitchens and packaged foods. its popularity is largely due to our very own professor tim noakes and his low carbohydrate, high fat “Banting” diet, where coconut ingredients are used extensively.

When you make your own mayonnaise at home, use coconut oil instead of olive oil, and try our simple but delicious recipes that we have included for you to make at home without too much fuss.

RoaSTed BUTTeRnUT qUiChe with caramelized onions,

sharp white cheddar and sageeASY | ServeS 6-8prep time: 30 minS

CooKinG time: 1 Hr 20 minS

ingRedienTSFor the coconut pie crust125 ml coconut oil (melted)

2 eggs

1,25 ml salt

250 ml coconut flour

5-10 ml raw honey

For the quiche filling500 g Roasted butternut, peeled and cut

into small cubes

20 ml Olive oil

Salt and pepper (to taste)

3 garlic cloves

5 thyme sprigs

2 medium onions

20 ml treacle sugar

15 ml water

4 eggs, lightly beaten

250 ml heavy cream

250 ml grated sharp white cheddar

15 ml sage, thinly sliced

CoConut pie CruStWith a fork mix the eggs, melted coconut oil, raw honey and salt together. Add the

coconut flour and combine with your hands until the dough holds together. it will be quite wet, but that's okay. Gather the dough and pat down into a well-greased 9” (23 cm) pie pan. then prick the bottom of the pie with a fork.

QuiCHe FiLLinG1. Boil the prepared butternut for 10 minutes in salted water. remove from stove and strain. Sauté with olive oil, salt, pepper, crushed garlic and thyme, then add to a roasting dish. roast in a preheated oven at 180ºC for 10 - 20 minutes or until soft then set aside.2. Heat the oil in a medium pan and add the onions and cook until translucent. Add 20 ml of treacle sugar, and allow to cook further. pour in 15 ml of water to deglaze the pan and cook until the onions turn a deep golden brown, then set aside.3. Lightly beat the eggs, add the cream and season with salt and pepper.4. Layer the pie crust with the butternut, caramelized onions, sharp white cheddar, and sage and evenly top off with the egg mixture. Bake at 180 degrees Celsius using the lower heat element only for 20 minutes. then switch to both the top and bottom element for 10 minutes or until the center is set.

pina CoLada pie eASY | ServeS 6-8prep time: 3 HrS 10 minSCooKinG time: 30 minS

ingRedienTSFor the coconut pie crustUse same ingredients as for the

previous recipe.

For the pudding 150 ml sugar

45 ml corn flour

6 egg yolks

250 ml milk

250 ml coconut milk

5 ml vanilla essence

10 ml melted butter

60 ml drained canned crushed

pineapple

30 ml coconut rum- Malibu Rum

For the whipped cream250 ml heavy whipping cream

5 ml vanilla extract

30 ml sugar

For the toppingDesiccated coconut, toasted

CoConut pie CruStuse same method as in previous recipe for the coconut pie crust and blind bake.

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puddinG1. in a saucepan that is not heated, whisk the sugar, corn flour and salt together. Gradually add the milk then the coconut milk, stirring constantly to dissolve the mixture. 2. Add the coconut rum and over medium heat, whisk in the egg yolks, again stirring constantly to prevent the eggs from scrambling. once the mixture thickens, pass through a coarse sieve to remove any lumps. mix in the melted butter and vanilla essence, then add the drained out pineapple, stir well until evenly distributed. Cut a piece of cling wrap, and place it directly on the pudding to prevent it from forming a skin. refrigerate for 3 hours.

WHipped CreAm in a stand mixer, add the cream, vanilla essence and sugar and beat on high speed until the cream is firm. Cover and store in refrigerator.

toppinGAdd the desiccated coconut to a pan, and

place on high heat. mix the coconut until it starts to brown. Keep an eye on it as it can burn quite quickly.

to ASSemBLe Fill the baked, cooled pie crust with the pudding. evenly spread the whipped cream on and finally sprinkle with the toasted desiccated coconut. Store covered in refrigerator until ready to serve.

Thai CoConUT peanUT SoUp eASY | ServeS 2-4prep time: 20 minSCooKinG time: 1 Hr

ingRedienTS2 onions, chopped

¾ bunch celery, chopped

5 medium carrots, chopped

2 plump garlic cloves, crushed

30 ml butter

45 ml flour

15 ml lemongrass, finely chopped (white

portion only)

30 ml lemon juice

5 ml red chillies, finely chopped

500 ml water

2 ½ chicken stock cubes

1 ½ unsweetened coconut milk

60 ml peanut butter

30 ml soy sauce

Olive oil for frying

1. Cook onions and garlic in extra virgin olive oil until translucent. Add butter, chopped celery and carrots and sauté for about 5 minutes. Add the finely chopped lemongrass and chilli, stir and cook for 2 minutes. mix in the flour, and continue cooking for another minute, stirring continuously.2. Add the water, coconut milk, soy sauce and the chicken stock cubes and stir to combine. Add the peanut butter and keep stirring until it is well combined.3. Cook on medium heat until the vegetables are soft and the soup has thickened to the desired consistency.4. Garnish with fresh coriander or spring onions.

note if you want a hot soup leave the seed of the chilli in when chopping, for a milder soup deseed the chilli and use flesh only.

“CoConut oiL HAS vAriouS otHer uSeS ApArt From BeinG uSed in CooKinG. Many people are using it for cosmetic purposes, to improve the health and appearance of their skin and hair.

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montagu dried Fruit and nuts is a company that is rapidly becoming the ‘go to’ brand, not only for the dried fruit, nuts and seed ingredients for recipes, but also for healthy snacks and amazing gift packs. GinJA investigates the brand, its origins and commitment to quality.

nestled at the foot of the rocky Langeberg mountain is the little town of montagu, the birthplace of one of South Africa’s fastest growing franchise chains. early in 2001 two brothers from the community started packaging dried fruit, which they supplied through independent fruit and vegetable shops and farm stalls. Soon the product range expanded with the addition of nuts and other speciality products and before they knew it, montagu started packing products for retail house brands, which lead to the acquisition of automated packing machines.

in 2011 a unique concept was born with the opening of dedicated sales

outlets, specialising in the sale of the largest variety of dried fruit, nuts and seeds products. today montagu has over 121 franchises countrywide, which carry a compliment of more than 125 different products.

montagu Ceo, Hannes Jansen, says that one of the many reasons why the brand is so successful is because of its relentless drive to provide quality products at affordable prices. “A brand is a promise kept, and our promise is that we will never compromise on quality,” says Jansen. “our customers know this and expect it.”

montagu buys their dried fruit, nuts and seeds from farmers who operate within the framework of Best Agricultural practices and their drive for absolute quality is endorsed by the fact that they employ a full-time qualified Food technician. “We believe in bringing the quality from mother nature’s hands, through our hands to yours,” says Jansen.

South Africa's natural selection

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eASY | mAKeS: 24prep time: 45 minSCooKinG time: 12-15 minS ingRedienTS100 g unsalted butter,

softened

80 ml sugar

80 ml light brown sugar

1 large egg

5 ml vanilla extract

250 ml cake flour

250 ml rolled oats

2,5 ml baking powder

2,5 ml ground cinnamon

2,5 ml salt

250 ml white chocolate chips

125 ml Montagu dried

cranberries

125 ml chopped Montagu

macadamia nuts

 1. Beat the butter, sugar and light brown sugar in the bowl of an electric mixer on

medium speed until fluffy. Add the egg and vanilla extracat and beat until well combined.2. Add the flour, oats, baking powder, cinnamon and salt and beat until just combined. Stir in the white chocolate chips, dried cranberries and chopped macadamia nuts. refrigerate the dough for 30 minutes.3. meanwhile, preheat the oven to 180°C. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2-3cm apart. Bake until golden on the bottom, 12-15 minutes. Cool on the baking sheets for 10 minutes then transfer to wire racks to cool completely.

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The lush Montagu landscape

CRanBeRRY, whiTe

ChoCoLaTe, macadamia oat biscuits

Just an hour from Cape town city center, you’ll find the charming, old-world vineyard and wine estate, Wildekrans. Wildekrans is a boutique winery, everything from planting through harvesting, ageing, bottling to labelling is done on site - this makes it a world-class wine destination.

the estate, overlooking Walker Bay, was originally a mixed farming operation, but today produces some of the finest wines in the world.

Wildekrans wine is a story in itself, having clinched a myriad awards for its quality both on South African and international platforms. they boast three ranges of sumptuous wines; the Caresse marine, which is their entry level vino, the estate range, and the Barrel Select, their premium range, aged in barrels. each of these ranges produces a collection of Sauvignon Blanc, Chenin Blanc, rose, pinotage, merlot and Shiraz. recently Wildekrans introduced the pet’s which are micro versions of the bigger bottles of wine, combined with a plastic wine glass, a picnic must have.

the endless vineyards Boutique Lodge is a destination like no other. eight old dutch-style cottages are located on this sprawling estate flanked by a rich farm of grapevines. originally farm worker’s houses, they were refurbished and tastefully decorated to a country theme – homey without being kitsch. A warm, cosy, farm cottage look and feel. All are equipped with a full kitchen which includes a microwave, kettle, fridge, and other appliances and amenities; the traveller has the option to self-cater, should they not wish to take

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Wildekrans Wine Estate and Endless Vineyards

Endless ChaRm

“Eight old Dutch-style cottages Are

LoCAted on tHiS SprAWLinG eStAte flanked by a rich farm of grapevines.

meals at the on-site open dining @ Wildekrans restaurant. each cottage has a stoep, overlooking the vineyards and the mountain, so early morning coffee or late afternoon wine, from the estate of course, is a pleasure. Absorb the picturesque vista, letting the natural surroundings heighten your senses.

this, family-orientated holiday destination, also caters for the rapidly-growing market for conferencing – there’s a conference room with projector, screen, tables and chairs and an antique boardroom. All this housed in old dutch buildings, renovated but retaining the original architecture, reminiscent of the old era but with modern spins, plenty of open space and antique furniture. the establishment can cater for up to forty conference guests.

it’s also an idyllic wedding venue, especially in the romantic winter months. the sprawling lawn can accommodate up to three hundred guests under a plush marquee. With on-site chapel and restaurant, all you have to do is show up for the big day!

the country-style open dining @ Wildekrans eatery opened in december last year to rave reviews. the a la carte menu tends towards bistro food made with fresh, seasonal, country ingredients. in keeping with the Wildekrans philosophy of “homemade offerings”, the restaurant bakes their own ciabatta bread, ideal with their range of homemade patés – snoek, chicken livers and salmon trout from the area.

there are amazing picnic spots along the river, running through the property as well as other parts of the farm. the restaurant can pack you a picnic or you can pack your own. mountain bikes are available, free of charge for staying guests, so you can go biking or hiking and there are amazing bird watching trails. With so much on offer at

Wildekrans and endless vineyards Boutique Lodge, guests seldom venture out, and that’s just the way they like it!

William Wilkinson, Wildekrans’ esteemed wine maker spent most of his childhood surrounded by farm and grapes, no wonder he grew up to be an award winning wine maker. presenting a personalised wine and chocolate tasting, he recommends the international award winning Wildekrans Barrel Select pinotage and pairs it with a bitter sweet, locally produced, de villiers Artisan Chocolate. this is a sensational taste experience to savour and enjoy time and time again.www.wildekrans.comvineyards@endlessgroup.co.za

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this article is intended as a ‘how to’ for the uninitiated potjie chef, we will cover the ingredients for a basic beef potjie, then add them to the pot. the traditional method is to layer the ingredients and cook without stirring. the claim being that if stirred it becomes a stew, something far too “engels” for our trekking ancestors who originated the method in the 1800’s.

traditionally potjiekos (little pot food) is cooked in a three legged cast iron pot using an open fire as the heat source. in these modern times it has many possible variations from the three legged pot on a gas burner through to a flat bottomed pot (or even a lidded pan) on a gas or electric hob. the most important thing being the ability to control the heat effectively, on the open fire, once the fire is burning well, the pot is placed next to the main fire so that hot coals can be placed (or removed from) under the pot.

potJieby numbers

Back to basics

BaSiC Beef poTJieingRedienTS (for no2 pot)500 g beef cubed (bolo, shin or neck)

20 ml cooking oil

Salt to taste

Freshly ground black pepper to taste

1 clove garlic (crushed)

2 onions (coarsely chopped)

3-4 carrots (sliced)

300 g cauliflower florets

4-5 baby marrows (thickly sliced)

3 medium potatoes sliced

750 ml beef stock

OPTIOnAL DUMPLIng TOPPIngif you can make dumplings with stew, why not with potjiekos?you can choose to sample this true African cuisine.

to cover a saucy meat stew or potjiekos:2 cups bread flour

1 tsp instant dry yeast

1 tsp salt

2 tsp sugar

1 egg

1 1/2 cups lukewarm water

Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a

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thick batter. Alternatively you can whip it up using a food processor.Let the dough rise for 2 hours covered whilst you carry on with the pot itself.

Step 1 Heat oil in pot until very hot, add cubed beef and brown quickly on all sides.

Step 2 reduce heat (remove coals) and add the onions and garlic, sauté until just transparent.

Step 3 Add the vegetables in layers, those needing longer cooking time at the bottom, for example carrots then marrow with the cauliflower on top. this is called “building” the potjie and is not cast in stone, you might choose other vegetables, but we did say this is a basic beef potjie.

Step 4 Carefully pour the stock down the side of the pot, until it covers the contents completely.

Step 5 Cover the whole surface with the sliced potato, this is supposed to seal the meat and vegetables into their own comfort zone.

Step 6 Adjust the heat so that the pot just “talks” and close the lid.

Step 7 this is the hard part, relax and listen to the pot “talking” you need to hear just the

slowest possible bubbling as the steam passes through the contents cooking everything slowly as it goes. reSiSt tHe temptAtion to HAve A QuiCK peeK! Keep this up for one and a half to two hours.

Step 8 in CASe oF emerGenCY onLY! if the pot has “talked” too much and the liquid is depleted lift the lid and add water gently down the side of the pot so as not to disturb the layers.

the next step only if you choose to try the dumpling topping, otherwise skip to Step 10.

Step 9 time to top the pot off with the dumpling dough. Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top. Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess. then insert a skewer into the dumpling, if it comes out clean it is cooked. in our ‘test’ pot we found it necessary to put hot coals on the lid in order cook the dumpling through

Step 10 enjoy!

“The traditional method is to layer the ingredients and cook without stirring. tHe CLAim BeinG tHAt iF Stirred it BeComeS A SteW, SometHinG FAr too “enGeLS” For our treKKinG AnCeStorS who originated the method in the 1800’s.

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From high-stake competitions to lazy days around the pool, boerewors is the must-have item for any braai.

Boerewors ([.bu:r vors]) is a type of sausage popular in South African cuisine. the name is derived from the Afrikaans words boer ("farmer") and wors ("sausage"). during the ‘60’s along with Free Love and rock and roll came unscrupulous manufacturers producing inferior sausage, some containing, the butchery’s floor sweepings. As a result, legislation was put in place that, in order to use the title Boerewors the product must, by law, contain at least 90% meat - always containing beef, as well as lamb or pork or a mixture of lamb and pork. the other 10% is made up of spices and other ingredients. not more than 30% of the meat content may be fat. Boerewors may not contain any “mechanically recovered” meat (meat derived through a process where meat and bone are mechanically separated). differing proportions of these constituents are, of course, found but need to be called by another name. these almost invariably use the suffix ‘wors’, such as a sausage with extra pieces of pork fat incorporated, is known as spekwors the variations (like the sausage) are endless. they include specialties such as garlic wors, kameeldoring (camel thorn), Karoowors (sausage from the Karoo region in South Africa). other ingredients include cheese and chilli peppers.

As is often the case with our South African heritage the delicacy originated out of necessity, the families moving out across this vast country needed nourishment for the journey. When the journey was halted for a time of rest whilst scouting out the best route ahead, the families would gather together to prepare that food. obviously the women would mix together the available meat

and their favourite blend of spices. these were then minced and the intestines filled to form long sausages, twisting off the sausage every hand’s width or so wasted precious space and thus the, now traditional, continuous sausage resulted. on 3 may 2014, the Guinness world record for braaing the longest boerewors in the world was broken in South Africa. it measured 1557.15 m in length. the boerewors was distributed free to old-age homes and the Abraham Kriel orphanage.

A similar sausage may also be made from the meat of different animal species, such as kudu, and springbok, but it may not be sold as boerewors. instead, it is named after the predominant meat species, but only if it contains at least 75% meat from that specific species. When a sausage is made from different types of game, it is called wildswors "game sausage" or probably venison sausage.

Boerewors does not keep well unrefrigerated. A similar dried or cured sausage called droëwors is prepared instead in a process similar to the preparation of biltong. droëwors has become popular in its own right as a snack.

the preparation and grilling of boerewors has become a fine art with many local, regional and national competitions taking place. one of South Africa's largest supermarket chains , hosts an annual competition to determine the best new preparations. the winner of this competition has the privilege of having their product/recipe manufactured and sold in all the chain’s stores nationwide.

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Donovan Van StadenPrice R 310

Gourmet Safari? Generally when we think “safari” our minds tend to turn to a kettle burnt black from constant use hanging over the fire as we prepare our morning coffee (instant)! or have you had more comfortable safari experiences than mine?

travel foodies of Africa rejoice! this is a collection of some of the most amazing “bush cuisine” ever. the safari menu has entered the modern era in style, Five Star style. the introduction to the book opens with this statement. “A lot has changed in the safari world over the past few years.” indeed it has, a vast number of people are now able to head for destinations that not too long ago were accessible only to “dr Livingstone” types.

the book, of course, concentrates on Sanctuary retreats and the almost sixty recipes are a tribute to the skill of the chefs at their various venues. the author, donovan van Staden, takes us, the readers, on a gastronomic one day safari starting with the (probably pre-dawn) wake up call. KnoCK KnoCK. Coffee and biscuits prepare our appetites for breakfast, obviously our biscuits can be prepared en masse and kept in airtight containers, as the recipes suggest, but our breakfast flapjack stack is definitely hot off the griddle.

As the day continues through the morning game drive, and walk, with gastric juices kept active by a “walkaccino” (cappuccino on the go) prepared in the middle of nowhere by means of an old-fashioned percolator on the fire and a manual milk frother. Hunger pangs are kept at bay by muesli bars and we start to wonder whether we are on safari or have gone to “foodie

trAveL FoodieS oF AFriCA reJoiCe! tHiS iS A CoLLeCtion oF Some oF the most amazing “bush cuisine” ever.

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heaven”. Clearly if we thought that we were going to slim down a size or two after a few days on safari it’s not going to happen on donovan’s watch.

Having had hardly enough time to digest our mid-morning snack, our safari moves inexorably on to lunch, afternoon tea, afternoon drive and sundowners, canapés and thus to dinner. each of these activities accompanied by recipes for their own delicious dishes. of necessity some of the ingredients are super basic, whilst others may be somewhat difficult to source. i mean to say where would i go to buy a kilogram of crocodile tail? But i jest; pretty well everything else is readily available.

And so as we wend our not so weary way across Africa through the pages of this fascinating book, we view the wildlife and the “tame life” the amazing staff who make all these delicious foods appear as though by magic. the photographs that intersperse the recipes are as exciting and intriguing as the recipes themselves, and so they should be.

the recipes, in donovan’s own words are of the genre “Gourmet Home Cooking” and all of the additional recipes, onion marmalade for example are included at the end of the book. truly “A gastronomic journey through the wonders of Africa”

ServeS 4

ingRedienTSFor the marinade45 ml sunflower oil

60 ml orange juice

15 ml wholegrain mustard

1 clove garlic, finely chopped

For the pork and orange salad1 kg pork fillet, trimmed

250 g green beans

1 head frilly lettuce

2 oranges, peeled and sliced

crossways, 3–5 mm thick

1 large carrot, grated

Fresh basil leaves for garnishing

For the mustard dressing90 ml mayonnaise

60 ml wholegrain mustard

1 clove garlic, crushed and

chopped

30 ml orange juice

10 ml orange zest

1. For the marinade, mix all the ingredients together in a shallow dish. place the pork fillet in the marinade and refrigerate for 1 hour.2. For the salad, preheat the oven

to 200 °C. remove the pork fillet from the marinade and seal in a hot frying pan. transfer the fillet to a roasting pan and roast in the oven for about 40 minutes, or until just cooked through. Set aside to cool slightly before cutting into slices. poach the green beans until al dente.3. For the dressing, mix all the ingredients until well combined.4. to plate up, arrange a bed of lettuce in the centre of each plate. Layer the green beans on top of the lettuce and then arrange the pork fillet and orange slices neatly on top of the green beans. Sprinkle the grated carrot around the pork fillet and drizzle the dressing over the pork. Garnish with fresh basil.

Images and recipe extracted from gourmet Safari by Donovan van Staden (Struik Lifestyle).

wIn 1 Of 2 gOURMET SAfARI COOkbOOkS vALUED AT R310. to enter email "Gourmet Safari" + your full name, postal address, contact and id number to competitions@ginjamedia.com by 28 november 2015. t's & C's apply www.ginjafood.com.

waRm poRK and oRange SaLadwith a mustard dressing

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From lazy sunny days to being layered up on the couch in front of the fire, there is one South African favourite that will follow you wherever you may go. milo. this chocolate malt powder is so versatile and delicious that it’s been used in drinks, made into chocolate bars, sprinkled over ice cream, or even straight out the tin (guilty as charged). the GinJA team couldn’t resist the urge to play with this delicious treat and came up with a twist on the “stockbrood” recipe, as well as the non-diet-friendly milo cupcakes with nutella filling and strawberry buttercream icing.

Let the drooling commence….

miLo CUpCaKeS wiTh a nUTeLLa fiLLing and strawberry buttercream icingeASY | mAKeS 10-12prep time: 15 minSCooKinG time: 20-25 minS

ingRedienTSFor the cupcake mixture

375 ml Snowflake cake flour

375 ml castor sugar

7.5 ml baking powder

2.5 ml bicarbonate of soda

200 g Milo powder

175 ml unsalted butter, room

temperature

2 large eggs

125 ml buttermilk

5 ml vanilla extract

15 ml Nutella, melted

For the strawberry buttercream icing250 ml unsalted butter, softened

875 ml icing sugar, sifted

30 ml strawberry jam

15 ml vanilla extract

30 ml heavy cream

Pinch of salt (to taste)

CupCAKe mixture1. preheat the oven to 180ºC. Sieve the flour, castor sugar, baking powder, bicarbonate of soda into a medium size bowl.2. Cream the butter, add the eggs, buttermilk, vanilla extract, milo, the flour mixture and mix until well combined. the mixture should be smooth.3. Line the muffin tray with cupcake moulds, and spoon in the muffin mixture until it is ¾ full.4. Bake at 180ºC for 20- 25 minutes, until the top is a beautiful deep golden colour. remove the cupcakes from the muffin tray, and place on a cooling rack.

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StrAWBerrY ButterCreAm iCinG1. to make the icing, ensure the butter has been removed 30 minutes prior to preparation. Cream the butter until it is a light colour. Add the icing sugar 125ml at a time. once all sugar has been added, add the strawberry jam 15ml at a time, then add the vanilla essence and beat on high for 20-25 seconds.2. Add the cream 1 tablespoon at a time, until the buttercream has reached the desired consistency. Finally add a pinch of salt, and whip for 20 seconds.3. Store the mixture in a well-sealed container in the refrigerator for up to three days. to use once refrigerated, slowly allow the icing to reach room temperature, then beat on low speed until the buttercream reaches the correct consistency.

to ASSemBLeBefore assembling the cupcakes, ensure that they are cooled. using a cookie cutter, push down from the top of the muffin, twist and release. remove the top piece, fill with melted nutella, and top off with the muffin piece. pipe the icing onto the cupcake, and sprinkle with milo (optional).

miLo “SToKBRood”eASY | mAKeS ABout 25prep time: 1 Hr 30 minSCooKinG time: 15 minS

ingRedienTS4 x 250 ml cake flour

125 ml Milo powder

85 ml sugar

10 ml salt

1 egg

12,5 ml instant yeast

300 ml lukewarm water

85 ml butter, softened

160 g (2 slabs) Milo chocolate

1. in a medium size bowl, add the sieved flour, milo, sugar, salt and egg. Add the instant yeast to lukewarm water, and gradually add it to the flour mixture. Gather the mixture and knead it until it forms a smooth, elastic dough, add more water if needed. Add the butter until the dough is easily stretched out without tearing. Chop the milo chocolate bar into small pieces and add it to the dough. Knead all of it until well combined. Cover and let prove until it has doubled in size, this should

take from 45 minutes to an hour.2. divide the dough into 25 balls, then roll it into long thin snakes about 12cms long and wrap it around a damp stick. try to tuck the top and bottom in so it does not shrink. place the milo stokbrood on a well-floured baking dish, and let prove for about 20 minutes.3. once it has doubled in size, place over a medium-hot fire for approximately 15 minutes. turning constantly to ensure even browning. it is ready when the bread comes off the stick easily. Alternatively bake in a preheated oven at 200ºC for 10- 15 minutes, but monitor after 10 minutes to ensure it does not over brown.

“From lazy sunny days to being layered up on the couch in front of the fire, there is one SoutH AFriCAn FAvourite that will follow you wherever you may go. miLo.

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Life’s greatest pleasures are sweeter with Huletts. Consumers have long recognised the value that Huletts adds to their lives, which is why they consistently rate it as one of the most loved brands in South Africa. inspired by shared moments, childhood memories and everyday rituals like a well-deserved coffee break or that comforting cup of tea, Huletts is truly a unique brand that transcends age, race, status, language, and culture. For over 120 years, South Africans have relied on Huletts to help them make the most delicious treats and delicacies. Huletts’ offers a complete range of sweetening solutions, designed to suit different tastes and

lifestyles. From White and Brown sugars, low-kilojoule equisweet Sweeteners, Syrups, Specialty Baking Sugars and Fancy Sugars already in its range, the brand continues to keep ahead of trends and work on new innovations. Aside from the wide selection of products, Huletts offers a wealth of recipes, culinary information on its website, newsletters and social media platforms. this is testament to Huletts’ mission of making every day sweeter!

www.hulettssugar.co.za

SimpLY sweet!

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amaReTTo BRead & BUTTeR pUddingeASY | ServeS 4-6prep time: 1 Hr 30 minSCooKinG time: 30 minS

ingRedienTS60 ml (¼ cup) Amaretto, Italian Liqueur

100 g sultanas

12 slices white bread

120 g unsalted butter, softened

9 extra large egg yolks

180 g Huletts Castor Sugar 1 vanilla pod

150 ml full cream milk

400 ml fresh cream

60 g Huletts Castor Sugar100 g slivered almonds, toasted

30 g (60 ml) Huletts Icing Sugar

1. place the Amaretto liqueur in a small heavy based saucepan over low heat until just warm. place the sultanas in a bowl and pour the Amaretto liqueur over.2. Cover and leave the sultanas to stand for at least an hour until swollen.3. preheat the oven to 180°C.4. Spray an ovenproof baking dish with cooking spray. Generously butter the bread and remove crusts.5. in a mixing bowl, whisk together the egg yolks and 180g castor sugar.6. Split the vanilla pod and place in a saucepan

105

over low heat with the milk and cream. Bring to a simmer and pour over the egg yolks, stirring constantly. remove the vanilla pod, scraping the seeds into the custard mixture. 7. Cut 3 slices of the bread into cubes and place in the bottom of the dish. top with the sultana and Amaretto liqueur mixture.8. Cut the remaining slices of bread into triangles and arrange on the top.9. pour the egg mixture over the bread, making sure all of the bread is evenly coated. Allow to stand for about 20 minutes, allowing the egg mixture time to soak into the bread.10. place pudding in a roasting pan and pour hot water between the pan and dish until it comes halfway up the sides of the baking dish. Be careful not to splash water into the pudding.11. Bake the pudding for about 30 minutes, or until the custard filling has set. 12. Carefully remove the pudding from the oven. Sprinkle with the 60g castor sugar. use a baking blow torch or place under the grill to caramelize the sugar topping.13. Sprinkle with the slivered almonds and dust with the icing sugar. Serve with vanilla ice cream, whipped cream and fresh strawberries.

daRK SoY BRead eASY | mAKeS: 1 LArGe LoAF or 6-8 roLLSprep time: 2 HrS 30 minSCooKinG time: 20-25 minS

ingRedienTS135 ml milk

100 ml water

30 ml (2 Tbsps) low sodium soy sauce

30 ml (2 Tbsps) Teriyaki marinade

75 g maize meal plus extra for

sprinkling

50 g butter

30 g Huletts Treacle Sugar 500 g (3½ cups) bread flour

3 ml (½ tsp) salt

50 g (¼ cup) Huletts Yellow Sugar10 g (1 sachet) instant yeast

100 ml water

egg Wash:1 extra large egg, beaten with

15 ml (1 Tbsp) water

Sesame seeds (optional)

1. Combine the milk, water, soy sauce and teriyaki marinade in a small pot over medium to low heat and bring to the boil. 2. Add the maize meal and stir with a wooden spoon until thickened. 3. remove from heat, add the butter and treacle sugar and beat until well

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incorporated. Set aside to cool.4. place the flour, salt, sugar, and yeast in a large bowl and mix to combine. Add the water and mix well. next add the maize meal mixture and mix well. 5. Lightly flour your hands and work surface. place the dough on the work surface. use the palm of your hand to fold the dough repeatedly, working from the outside to the inside. if the dough becomes too sticky, sprinkle it with a little flour, but avoid adding too much. 6. Knead the dough for approximately 10 minutes until the dough is smooth and elastic without being sticky. this can also be done successfully using the dough hook of an electric mixer.7. Form the dough into a ball and place in a large oiled bowl. Score the surface with a sharp knife. Cover with a damp cloth or cling wrap. Leave to rise in a warm place for about an hour until roughly doubled in size. 8. Grease a large baking tray and line with baking paper, grease the baking paper and sprinkle with maize meal. 9. turn the dough onto a floured surface and knead until dough returns to its original volume.10. roll into an oblong shape, then shape into a loaf or divide dough into 6 or 8 equal pieces. roll each piece into a ball. place on the greased baking tray, loosely cover with cling wrap and allow to rise

in a warm place until doubled in size +/- 1 hour.11. Brush the loaf or rolls with the egg wash and slash the tops 2 -3 times with a sharp knife. Sprinkle with sesame seeds if using.12. preheat oven to 180°C.13. place an empty baking tray on the bottom shelf of the oven for at least 20 minutes. place the bread or rolls on the middle shelf and place an oven proof bowl filled with water on the bottom tray. Keep a watchful eye on the bread as it tends to colour quickly – usually after about 15 minutes. if the crust is getting too dark, cover loosely with foil. Bake for 35-40 minutes until the base sounds hollow when tapped with your knuckles.14. if making rolls, bake for 20-25 minutes.

peanUT BUTTeR pinwheeLS

eASY | YieLdS ABout 15 SLiCeSprep time: 1 Hr 30 minS reFriGerAtion time: 1 Hr

ingRedienTS 30 ml (2 Tbsps) mashed sweet potato

30 ml (2 Tbsps) mashed potato

30 ml (2 Tbsps) milk

5 ml (1 tsp) vanilla extract

1 ml (pinch) salt

450 ml Huletts Icing Sugar15 ml (1 Tbsp) Huletts Icing Sugar

for dusting, or as needed

180 ml peanut butter, or as needed

1. in a medium bowl, combine mashed potatoes, milk, vanilla extract, and salt. Stir until well combined, then add the icing sugar to the mixture to form a ball. Knead the mixture, incorporating more icing sugar until the dough has reached the correct consistency. Cover and chill the dough for about an hour.2. Sprinkle icing sugar on a sheet of baking paper, add the dough, flatten then add another piece of baking paper on top. roll the dough out into a large rectangular shape, remove the top sheet of baking paper and spread generous amounts of peanut butter onto the dough.3. roll the dough into a Swiss roll shape leaving the baking paper on and refrigerate for 1 hour. to serve, slice the roll into pinwheels and remove the baking paper.

outand about

108

A look at the fabulous foodie events not to be missed

The Swartland Revolution 6 - 7 nOvEMbER, RIEbEEk-kASTEEL, RIEbEEk vALLEY, wESTERn CAPE this annual food and wine affair invites connoisseurs and vino lovers to not only enjoy the fruits of the region but also to share in decadent meals, informative talks, fun-filled games and all-round mischief and mayhem. Showcasing the top-class vinos produced by more than 23 wineries. visit www.theswartlan-drevolution.com for more info.

Sasfin Plett Wine and Bubbly Festival 2015 9 - 10 OCTObER, CEnTRAL bEACH PLETTEnbERg bAY, gARDEn ROUTE, wESTERn CAPE A burgeoning wine tourism hotspot has been unearthed in this coastal town. Join us in celebration of award winning wines paired with artisan cheeses, breads, canapé platters and of course – beautiful, succulent coastal oysters. www.plett-tourism.co.za za for more info.

The Consol Craft Revolution 14 nOvEMbER, SILvERSTAR CASInO, MULDERSDRIfT, gAUTEng Supported by national media partner Sony max, the Consol Craft revolution is a one day travelling showcase and tasting extravaganza for craft beer and gourmet street food! A perfect match for “beer-ginners” and craft beer connoisseurs alike. one not to miss. visit www.thecraftrevolution.co.za for more info.

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Clover Aardklop National Arts Festival 6 -10 OCTObER , POTCHEfSTROOM, nORTH wEST offering a feast of arts and an all-round good jol. Aardklop - roughly translated as "earth beat" - has over 90 productions, with classical music, jazz, hard rock, theatre, circus performances, African and World music, poetry and more, ending with the oppiAarde rock festival. www.cloveraardklop.co.za for more info.

Two Oceans Hermanus Whale Festival 2 - 4 OCTObER, HERMAnUS, wESTERn CAPE Known as the best land-based whale watching destination in the world, Hermanus hosts thousands of visitors to watch the whales, revel in music, enjoy great food and many activities during the festival. the old cliché, ‘something for everyone’, certainly holds true. visit www.whalefestival.co.za for more info.

Ficksburg Cherry Festival 19 - 21 nOvEMbER, fICkSbURg, fREE STATE one of the oldest festivals in South Africa - first held in 1969 - the festival now attracts around 20 000 visitors to this small town every november. the scenery is magnificent, and the festival offers cherry and asparagus tastings, tours, picnics, music, and much more. visit www.cherryfestival.co.za for more info.

Rocking the Daisies Music and Lifestyle Festival 1 - 4 OCTObER, CLOOf wInE ESTATE, DARLIng, wESTERn CAPE Featuring top South African bands, as well as comedy, burlesque, acoustic jams, and African puppeteering. the Food village looks after the stomach and the traders market offers exciting goodies. Swim, taste wine, visit the daisy den and Art Field. there's also fun activities for the kids. visit www.rockingthedaisies.com for more info.

Robertson Wine on the River 16 - 18 OCTObER, gOUDMYn fARM, ASHTOn, wESTERn CAPE An outdoor spring wine festival that you shouldn't miss! Just imagine a setting with the river flowing by, vineyards all around, beautiful hills and shading poplar trees. Featuring more than 300 wines from more than 40 wineries, complemented by gastronomic delights, boat cruises, live music, kids’ activities, and more. visit www.wineonriver.com for more info.

Mzansi Cape Town Salsa Festival 19 - 23 nOvEMbER, LIESbEEk PARkwAY, ObSERvATORY, wESTERn CAPE Featuring a line-up of events sure to delight anyone interested in the cha-cha and racy rumbas. Alongside more than 40 work-shops with salsa specialists, performances by dedicated dancers, showcases by dJs and great parties. Beginners to experts can take advantage of having access to some of the globe’s finest instructors. visit www.capetownsalsafestival.com for more info.

Born in Chatsworth, durban, and determined to follow his dream to cook and inspire people with food, Yoshan naidu, at the age of thirty, is one of the youngest executive Chefs within tsogo Sun’s over 90 hotels. Having worked hard through the years, including spending time as executive Sous Chef of durban’s maharani tower Hotel where he played a leading role in reviving and revitalizing the kitchen and the hotel’s menu, he now finds himself in the position of executive Chef at Southern Sun pretoria.

At the peak of his career, Yoshan is looking forward to the opportunities, challenges and highlights that this new position has to offer him. Yoshan has participated in several competitions and food expos. in 2012 he participated in tsogo Sun Chef of distinction. in 2014, he was part of the winning team at unilever’s team Chef of the Year. Yoshan is also the winning contestant of Chopped South Africa 2015.

“i believe that food should be simple and tasty. drawing on the rich, diverse South African food tradition, lots of my cooking is classic fusion, often with a bit of an indian influence. i love cooking with fresh, seasonal ingredients. there is nothing like a fresh sprig of coriander or a freshly picked peppadew to make a simple dish pop.”

Chef naidu's ultimate comfort food is his mom's chicken curry. Click on our Qr code or visit www.ginjafood.com/recipes to find his Chicken Bunny Chow recipe.

Big city deLighTS

“I believe that Food SHouLd Be

SimpLe And tAStY. Drawing on the rich, diverse South African food tradition.

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Southern Sun Pretoria's Executive Chef Yoshan Naidu.

110

Italian Olive Rolls

Makes 24 Olive Rolls or 1 large Olive Bread

Oven: 200°C / 400°F

IngredIents: 500 g Cake flour (4 x 250 ml) (4 cups)

15 ml Sugar (1 tbsp)

7 ml Salt (1½ tsp)

10 g Anchor Instant Yeast (1 packet) 30 ml Olive oil or sunflower oil (2 tbsp)

300 ml Lukewarm water (+/- 1¼ cups)

100 g Olives, pitted and chopped (1 packet)

Olive oil, to coat

Flour, to dust

MethOd: 1. Mix all the dry ingredients, as well as the An-chor Instant Yeast together. 2. Add oil and

enough lukewarm water to form a soft dough

and knead the dough well until smooth and

elastic, about 5 minutes. 3. Leave the dough in

a bowl, cover with plastic and allow to rest for

10 minutes. 4. Knock the dough down, add the

olives and knead until evenly mixed. Cover and

leave to rise in a warm place until well sponged,

about 15 minutes, for the characteristic Italian

bread flavour. 5. Turn the dough out gently onto

a well floured surface, press into a large rectan-

gle, about 2,5 cm (1 inch) thick. Sprinkle dough

surface generously with flour. 6. Cut dough into

even strips and then cut each strip diagonally

into equal pieces.

7. Place onto a floured baking tray, cover with

greased plastic and allow to rise in a warm

place until double in volume, about 15 – 20

minutes.

8. Bake in a preheated oven at 200°C / 400°F

for 15 - 20 minutes, or until crisp and brown.

VArIAtIOns: Olive Bread: Follow steps 1 to 4 for the above

recipe. Gently turn the dough out onto a well

floured surface and shape the dough into a

large round ball. Place onto a floured baking

tray and make cuts across the top with a sharp

knife. Sprinkle with flour, cover with plastic

and allow to rise in a warm place until double

in volume, about 20 - 25 minutes. Bake in a

preheated oven at 200°C / 400°F for 20 - 25

minutes, or until crisp and brown.

Sun Dried Tomato Swirl: Soak 100 g (1 pack-

et) sun dried tomatoes in warm water until

moistened and chop, reserving a few whole

tomatoes for decoration. Follow steps 1 to 4 for

the above recipe, replacing the olives with the

sun dried tomatoes. Turn the dough out onto

a well floured surface, gently roll into a long

strand. Roll the strand up into a spiral, sprinkle

with a little grated cheese and decorate with

the remaining sun dried tomatoes. Place onto a

floured baking tray, cover with plastic and allow

to rise in a warm place until double in volume,

about 20 - 25 minutes. Bake in a preheated

oven at 200°C / 400°F for 20 - 25 minutes, or

until golden brown.

I talian Olive Bread

Makes 24 Olive Rolls or 1 large

Olive Bread

Oven: 200°C / 400°F

IngredIents: Cake flour (4 x 250 ml)

(4 cups)

Sugar (1 tbsp)

Salt (1½ tsp)

Anchor Instant Yeast (1 packet) Olive oil or sunflower

oil (2 tbsp)

Lukewarm water

(+- 1¼ cups)

Olives, pitted and

chopped (1 packet)

Olive oil, to coat

Flour, to dust

MethOd: 1. Mix all the dry ingredients,

as well as the Anchor Instant Yeast together. 2. Add oil and

enough lukewarm water to form a

soft dough and knead the dough

well until smooth and elastic,

about 5 minutes.

3. Leave the dough in a bowl,

cover with plastic and allow to

rest for 10 minutes. 4. Knock

the dough down, add the olives

and knead until evenly mixed.

Cover and leave to rise in a warm

place until well sponged, about

15 minutes, for the characteristic

Italian bread flavour. 5. Turn the

dough out gently onto a well

floured surface, press into a

large rectangle, about 2,5 cm (1

inch) thick. Sprinkle dough surface

generously with flour.

6. Cut dough into even strips

and then cut each strip diagonally

into equal pieces.

7. Place onto a floured baking

tray, cover with greased plastic and

allow to rise in a warm place until

double in volume, about 15 – 20

minutes. 8. Bake in a preheated

oven at 200°C / 400°F for 15 - 20

minutes, or until crisp and brown.

VArIAtIOns: Olive Bread: Follow steps 1 to

4 for the above recipe. Gently turn

the dough out onto a well floured

surface and shape the dough into

a large round ball. Place onto a

floured baking tray and make

cuts across the top with a sharp

knife. Sprinkle with flour, cover with

plastic and allow to rise in a warm

place until double in volume,

about 20 - 25 minutes. Bake in a

preheated oven at 200°C / 400°F

for 20 - 25 minutes, or until crisp

and brown.

sun dried tomato swirl: Soak 100 g (1 packet) sun dried

tomatoes in warm water until

moistened and chop, reserving

a few whole tomatoes for

decoration. Follow steps 1 to 4 for

the above recipe, replacing the

olives with the sun dried tomatoes.

Turn the dough out onto a well

floured surface, gently roll into

a long strand. Roll the strand up

into a spiral, sprinkle with a little

grated cheese and decorate

with the remaining sun dried

tomatoes. Place onto a floured

baking tray, cover with plastic

and allow to rise in a warm

place until double in volume,

about 20 - 25 minutes. Bake in

a preheated oven at 200°C /

400°F for 20 - 25 minutes, or

until golden brown.

500 g

15 ml

7 ml

10 g

30 ml

300 ml

100 g

GinJA CHeAt SHeet - part 8

CArdAmomCardamom has a

strong, unique taste, with an intensely

aromatic, resinous fragrance. Black cardamom has a

distinctly smokey, though not bitter,

aroma, with a coolness some consider similar

to mint. it is a common ingeredient in curries as well as in desserts

such as poached pears.

turmeriCturmeric is part of the

ginger family and is made into a powder form. it is commonly

used as a spice in indian cuisine and the curcumin in the spice

gives it a distinctly earthy, slightly

bitter, slightly hot peppery flavour and a

mustardy smell.

StAr AniSeStar Anise has a

distinct liquorice flavour, slightly

more bitter than the regular anise seed. Besides being used in sweetmeats and

confectionary, it also lends flavour to meat

and poultry dishes and goes especially well with pork and

duck.

CHiLLieSChillies are used as ingredients to add flavour and colour

to most dishes. they are high in vitamins

A and C, calcium and iron and can be used as a medicine to treat asthma, coughs and

sore throats. the substance that gives

chilli peppers their intensity when eaten is capsaicin, the highest content of which is in

habanero chillies.

112

Know your spices

GinGerGinger produces a

hot, fragrant kitchen spice. Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavours of fresh

and dried ginger are somewhat different.

Ginger is used in a wide variety of dishes, from

savoury to sweet.

CinnAmonobtained from the inner bark of (Cinnamomum) trees, cinnamon is used

in both savoury and sweet foods. there are 4 species of cinnamon, the most common of which is cassia which handles baking conditions well.

Chinese cinnamon has a woody texture, whereas Ceylon cinnamon uses

thin inner bark and loses much of its flavour

during cooking.

CLoveSCloves have a

strong, spicy flavour with a warm to hot taste and work well with meats, curries and marinades, as

well as pumpkin and apple pies and other sweet dishes,

making it very versatile. it pairs

well with cinnamon, allspice, vanilla, red

wine and basil.

pApriKApaprika can range

from mild to hot, but almost all the plants grown produce the

sweet variety. in dried and ground form the

sweet paprika is mostly pericarp, with more

than half of the seeds removed, whereas

hot paprika contains some seeds, placentas,

calyces, and stalks. it is principally used to

season and colour rices, stews, and soups.

113

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Mussels are a good source of Vitamin C, Omega-3 fatty acids, Thiamin, Riboflavin, Folate, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12, Iron, Manganese and Selenium. Mussels have been used culturally and have been eaten for thousands of years. Their shells have even been found at ancient sites as tools and jewellery, mussel shells are often found in Bushmen middens along our coasts.

BLaCK mUSSeL, saffron & fennel soupingRedienTS300 g mussels (debearded)

100ml white wine

1 bulb fennel, thinly sliced (save

fronds for garnish)

2 cloves garlic, finely chopped

1 pinch saffron

100ml cream

put a large stainless steel pot on the stove and heat the pot for 5 min. Add the mussels and the wine. Cover and steam until all the mussels have opened. pour the mussels into a colander, keep the stock to one side; you will need it later for the soup base. discard any mussels that have not opened and remove the rest from their shells. put a medium saucepan on the stove. Add a little oil followed by the fennel and garlic. Fry until the fennel is soft and translucent. Add the saffron followed by the mussel stock. Bring to the boil and then add the cream and simmer for a further 10 min. Add the mussels back into the soup and remove from the heat. Add the garnish and serve.

there is always an alternative to an orange or red listed species like this black mussel, saffron and fennel soup, kindly provided to WWF-SASSi courtesy of master Chef Judge peter Goffe-Wood.

For more information please go to

www.wwf.org.za/sassi or SmS the name of the

fish to 079 499 8795, to find out if your fish is on

the Green list.

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.

AnchovyAngelfishCalamari/Squid (various species)dorado (SA line caught) Gurnard (SA offshore trawl) Hake (SA trawl)

HottentotKob (farmed in SA)King mackerelQueen mackerel monkmusselsoysters

rainbow trout (farmed in SA)Sardines (SA)Snoek (SA)Yellowfin tuna (SA pole caught)Yellowtail (SA)

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.

r e d - d o n ’ t B u Y

nO

SAL

E SP

ECIE

S

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.

Cape dory Carpenter (SA line caught)dorado (SA pelagic longline)east Coast spiny lobster englishman Geelbek/Cape salmon (SAline caught) Hake (namibia) Hake (SA demersal longline)

Kingklipoctopuspanga (SA line caught) pangasius/Basa(farmed in vietnam) prawns (various species)Catface rockcod White-edge rockcod Yellowbelly rockcod

red romanAtlantic salmon (norway farmed)SanterSole (east Coast) Swordfish (SA pelagic longline)Bigeye tuna (SA pelagic longline)West Coast rock lobster

o r A n G e - t H i n K t W i C e

115fo

od

guide

Black musselcracker/ poenskopdageraad JacopeverKob (SA inshore trawl)red stumpnose/miss LucyScotsmanShortfin mako shark (SA pelagic longline) Biscuit skateWhite stumpnose Bluefin tuna

Baardman/Belman Blacktail/dassie Brindle bass Bronze bream Cape stumpnose GaljoenGarrickKing fishnatal knife jaw natal stumpnosenatal wrassepotato bass

red steenbrasriver snapper Seventy-fourSpotted grunterWest Coast steenbras White musselcracker White steenbrasSpotted GrunterWest Coast SteenbrasWhite musselcrackerWhite Steenbras

Always look for mSC eco-labelled products, e.g. the South African trawled Hake, for the best choice in sustainable and traceable seafood. See www.msc.org for more info.

Always look for ASC eco-labelled products for the best choice in responsible and traceable farmed seafood. See www.asc-aqua.org for more info.

kwA-zULU nATALSondeLA reStAurAnt- SiBAYAtel no: 031 580 5168Address: Sibaya dve, umhlanga rocks, umhlanga

moYo reStAurAnttel no: 031 332 0606Address: 1 Bell St, uShaka marine World, point, durbanwww.moyo.co.za

gAUTEngSopHiAtoWn BAr LounGe( AFro CHiC)tel no: 011 836 5999

Address: Jeppe St, newtown, Johannesburgwww.sophiatownbarlounge.co.za

LeKGotLAtel no: 011 884 9555Address: Shop no. L 10, mandela Square, Corner revonia & 5th Street, Sandton

LeSHALA CuiSinetel no: 011 930 6415Address: 139 makapan St, Johannesburgwww.leshala-cuisine.co.za

triBeStel no: 011 397 6512

The GINJA

selection to dining African-

style across South

Africa.

116

dine out guide

TRIbES, jOHAnnESbURg

gOLD RESTAURAnT, CAPE TOwn

Address: 64 Jones road, Shop 23 emperors palace retail Centre, Jet park, Johannesburgwww.tribesafrica.co.za

diStriCt Sixtel no: 011 486 7226Address: 42 Greenhill road, randburgwww.districtsixeatery.co.za

BoSveLder reStAurAnttel no: 012 643 0952/3Address: Cnr edward Avenue and migmatite drive Centurionwww.bosvelder.co.za

wESTERn CAPEmoYo- KirStenBoSHtel no: 021 762 9585Address: Kirstenbosch national Botanical Gardens, rhodes dr, Cape townwww.moyo.co.za

AFriCA CAFé tel no: 021 422 0221Address: 108 Shortmarket Street, Cape town City Centre, Cape townwww.africacafe.co.za

mArCoS AFriCAn pLACetel no: 021 423 5412Address: 15 rose St, Schotsche Kloof, Cape townwww.marcosafricanplace.co.za

GoLd reStAurAnttel no: 021 421 4653

Address: 15 Bennett St, Cape townwww.goldrestaurant.co.za

mZoLi’Stel no: 021 638 1355Address: ny 115, Guguletu, Cape town

mAmA AFriCA tel no: 021 424 8634Address: 178 Long Street, Cape townwww.mamaafricarestaurant.co.za

FYndrAAi reStAurAnttel no: 021 874 3937Address: Solms-delta, delta road off the r45, Groot drakenstein, Franschhoek valleywww.solms.delta.co.za

pierneeF A LA motte reStAurAnttel no: 021 876 8800Address: main rd, Franschhoekwww.la-motte.com

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MAMA AfRICA, CAPE TOwn

ginja

adv

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rial

our name vovo telo was taken from a place and a moment in time where

the inspiration first took hold of us. on a madagascan beach an old man on a bicycle answered our craving for great bread, his bike stacked high with fresh

baguettes, the taste and experience was something to cherish. master baker Lloyd

mafukidze has been with us since the inception of the brand in 2006.

Arriving from Zimbabwe with previous baking experience to find work and

determined to find his passion and exploit his talents, he waited outside

the original vovo telo in port elizabeth in the early morning hours for the owners

to arrive. Lloyd now shares his passion for baking by training vovo telo artisan

bakers on a daily basis.to the vovo telo family, bread isn't just

bread, it's a passion.And so the vovo telo story continues.

www.vovotelo.com

DirectoryAnCHor inStAnt YeAStwww.anchor.co.za ArAmexwww.aramex.co.za BeL'vinowww.belvino.co.za BiBo WAter BArbibo.co.za ButtAnuttwww.buttanutt.co.za CAreSSe mArinewww.wildekrans.com CHALmAr BeeFwww.chalmarbeef.co.za dArLinG SWeetwww.darlingsweet.co.za eLBAwww.elba.co.za FLeur du CApwww.fleurducap.co.za FoodieSwww.foodiesgroup.co.za FrAnCoiS FerreirA ACAdemYwww.francoisferreira.com HeLLmAnn'S - uniLiver Food SoLutionSwww.ufs.com

HuLettSwww.hulettssugar.co.za KLein KAroo internAtionALwww.kleinkaroomeat.com LiQuor CitYwww.liquorcity.co.za mAde in SpAinwww.madeinspain.co.za meAdoWLAnd - uniLiver Food SoLutionSwww.ufs.com meZewww.meze.co.za montAGu dried Fruitwww.montagudriedfruit.co.za nutriBuLLetwww.nutribullet.co.za rAndom HouSe StruiKwww.randomstruik.co.za SAmArA privAte GAme reServewww.samara.co.za SAnCtuArY retreAtShttp://www.sanctuaryretreats.com SHAun tHe CoFFee GuYshaunthecoffeeguy.blogspot.com

SnoWFLAKewww.snowflake.co.za SunSQuAre CApe toWnwww.tsogosunhotels.com SoLmS deLtAwww.solms-delta.co.za SoutHern Sun pretoriAwww.tsogosunhotels.com StArFiSH GreAtHeArtS FoundAtionwww.startfishcharity.org tHe CApitAL HoteL Groupwww.thecapital.co.za uKuvA iAFriCAwww.ukuva-iafrica.com vovo teLowww.vovotelo.com WiLLoW CreeKwww.willowcreek.co.za WiLdeKrAnS Wine eStAtewww.wildekrans.co.za Windermere Ciderwww.windermerecider.co.za WoodvieW WAGYu BeeFwww.wagyu.co.za WWF SASSiwww.wwfsassi.co.za

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x AAmaretto Bread & Butter pudding 105 BBasic beef potjie 92Bobotie 42Boerewors and Blue Cheese Soufflé 17Black mussel, saffron & fennel soup 114 CCape malay Koeksisters 76Cranberry, White Chocolate, macadamia oat biscuits 87 Ddark Soy Bread 106 GGinJA Boozisters 76Grilled ostrich Fillet with Sundried tomato pesto and rosemary Hollandaise 06Guava ice cream with a twist 52 Iirio 65italian olive Bread 111

KKhoi vegetable bake veld vegetables and goat’s cheese bake, served with buttermilk and buchu sauce 29 Mmieliepap and Cheddar Fritters 18milk tart 78milo cupcakes with a nutella filling and strawberry buttercream icing 101milo “Stokbrood” 103modern samp & bean stew 41 Nnorth African party Couscous 19nyama Choma 64 Ppeanut butter pinwheels 107pina Colada pie 83 Rrack of Lamb with denningvleis Sauce 39roasted butternut quiche with caramelized onions, sharp white cheddar and sage 82 SSnoek terrine 15 Ttamatiebredie 40thai coconut peanut soup 84traditional Koeksisters 75 WWarm pork and orange salad with a mustard dressing 98

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