GINJA Food & Lifestyle Magazine Sep '13

FOOD TOURSIN FRANCE

AMAZINGBRAAI DAY

RECIPES

COOK WITHTHE SA STAR

WIN!Jenny Morris, Bain’s WhiskyGiveaways

COOKING TRENDS • THE ARTICHOKE • AFRICAN PRIDE: RECIPES FROM EXECUTIVE CHEFS

jAMESMARTINRECIPESINsIde!

SEPTEMBER 2013South AfricaR30.00 (incl.VAT) Other Countries R26.32 (excl. VAT)www.ginjafood.com

JeNNYMORRIS

FRENCHFEASTING

HERITAGECOOKING

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GINGER ORANGE DUCK

MADE IN ITALYPREMIUM QUALITY AND DESIGN

Introducing the graffiti street space with top artist Sirium1 from complexgraffiti

transforming FAB fridges into new works of art for charity.

National C

all Centre 0860 102 984

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C O N T e N T s FOOD NeWs12 COOKING TRENDS: KEEP UP TO DATE WITH INTERNATIONAL TRENDS WHILE STAYING PROUDLY SOUTH AFRICAN.

COVER FEATURE18 THE RIVIERA EXPLORED: GINJA CHATS TO JENNY MORRIS AFTER LANDING SECOND SERIES WITH THE FOOD NETWORK.

SWEET TOOTH26 jENNY’S SWEET TREATS: JENNY’S TWO FAMOUS SWEET DISHES.

TRAVEL ABROAD28 BON APPETIT: A CULINARY TOUR THROUGH FRANCE. 34 A FRENCH FEAST: A ROMANTIC AFFAIR WITH FLAVOURS.

GIVEAWAYS11 SUBSCRIBE & WIN: GINJA IS GIVING AWAY “COOKING WITH JENNY MORRIS” COOKBOOK TO 2 LUCKY SUBSCRIBERS!40 THE TREAT FROM THE CAPE: SMS & WIN A BAIN’S CAPE MOUNTAIN WHISKY AND CHEESE BOARD HAMPER.

FOOD INTeResTs41 HERITAGE COOKING: CELEBRATING CULTURE AND DIVERSITY THIS NATIONAL BRAAI DAY.46 10 AMAZING BRAAI SALADS: PIMP YOUR BRAAI WITH THESE DELICIOUS AND EASY SALADS. 54 A KISS OF THE ARTICHOKE: AT THE HEART OF THIS VEGETABLE, YOU’LL FIND NOTHING BUT GOODNESS.58 THE PRICKLY OF THE PEAR: THIS FRUIT’S TOUGH EXTERIOR HOLDS A DELICIOUSLY TASTY TREAT INSIDE.

WINe60 NEDERBURG TURNS HEADS IN THE EAST: CHANGING THE WAY WE LOOK AT PAIRING WINES AND TAKING HOME THE GOLD.62 FOR THE POT: ZONNEBLOEM RE-INTERPRETS AN OLD FRENCH FARMHOUSE FAVOURITE.64 RED CARNATION TAKES DIAMOND: THE RED CARNATION HOTEL COLLECTION WINS DIAMOND IN 2013 DINERS CLUB WINELIST.

FOOD TALK74 THE COFFEE ODYSSEY: “THE DAILY BUZZ”.76 UNDER THE CHEF’S HAT: THREE AFRICAN PRIDE HOTEL CHEFS TAKE US BEHIND THE SCENES.86 jAMES MARTIN: THIS POPULAR CELEBRITY CHEF TAKES TIME OUT TO VISIT THE GOOD FOOD & WINE SHOW IN SA.

DINE OUT94 THE GINjA SELECTION: GUIDE TO DINING OUT IN SOUTH AFRICA.

SELECTED CHEF98 ANjALI DISHES THOUGHTS: CELEBRITY CHEF ANJALI PATHAK CHATS TO GINJA AT THE GOOD FOOD & WINE SHOW.

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This month’s edition of Ginja completely inspired by my recent travels to France confirmed there is far more to French food than croissants and steak! With a niggling irritation to all that is French, I recently travelled to France to explore the beaches of Normandy. No not very inspiring to a foodie, unless they have underlying historian tendencies! What’s more, I had been warned that the French lean towards a rather obnoxious mannerism. How riveting!

Moving along, we arrived in Paris collected our car and attempted driving on the wrong side of the road. (Who needs an amusement park?) The weather was bleak, the wind was so Capetonian and as usual I was completely incorrectly dressed. A blue ginja! We arrived in Normandy which to my surprise had the most beautiful quaint homes. The gardens were picturesque, the town was simply gorgeous. I entertained the war museums with a tradeoff for lunch at one of the small town pubs. Roast pork with sauerkraut and French onion soup accompanied with a goblet of Bordeaux wine. Outside was a small farm stall with the owner’s son selling his wares. In broken French I soon found myself laughing and chatting away. Could I have been more wrong about France and the French?

From there, I spent a few days on the quintessential “grand avenue” of Paris - the Champs-Elysées. Bizarrely exquisite dining on the pavements, all facing the front, all cinema style staring at the street? How very French!

Needless to say my jaded ideas on all that is French could not have been more wrong.

So, whether you’re traveling in Europe, just going out to a local French restaurant, or reading this month’s edition of Ginja, remember food really is a universal language!Bon appétit !

Jacqui Brown

GINjA LAUNCHES ‘GINjA jUNIOR CHEF’.

WE HAVE 5 GINJA JUNIOR CHEF HAMPERS UP FOR GRABS.

TO STAND A CHANCE TO WIN SMS “jUNIOR” FOLLOWED BY YOUR

FULL NAME TO 45901 AND POST A RECIPE AND AN IMAGE OF YOU

COOKING ON WWW.FACEBOOK.COM/GINjAFOOD

LOOK OUT FOR OUR OCTOBER ISSUE TO SEE IF YOU ARE

A WINNER!

TERMS AND CONDITIONS APPLY.SMS CHARGED AT R1.50, FREE SMS

DO NOT APPLY.

edITOR JACQUI [email protected] 563 0054071 612 0056

MARKETING MAGGI VAN [email protected] 234 4816083 857 2731

EXECUTIVE CHEF & CONSULTANT SEAN [email protected] 563 0054079 246 5189

desIGNeR KYLE [email protected] 563 0054

PRINTING PAARL MEDIA DURBAN

DISTRIBUTION ON THE DOT

MAIL US AT P O Box 20111Durban North, 4016

edITORs NOTesSEPTEMBER 13 ISSUE Nº 05

thefoodmagazine

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The Itamae BladeThe blade is folded 33 times to give 67 layers of VG-10 steel. The technique, widely known as Damascene, is also used to make Samurai swords. The folded steel does not make the blade heavy; the good balance and light weight blades combine to make the knives exceptional for chefs.

The handles of these kitchen knives are made from a blend of linen and resin,

known as Micarta, and the blade of the knife continues in Damascus steel to the end of the handle. The blades contain a mixture of steel and other elements including carbon which maintain the sharpness of the blade. Preferably use a sharpening steel before and after use to keep your Itamae knife in perfect condition.

Sharper than you think

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4 Easy Ways to SUBSCRIBE

SUBSCRIBE & WIN!

jENNY HAS CREATED A DEFINITIVE COLLECTION OF TASTE SENSATIONS. AN INSPIRED AND ADVENTUROUS COOK, SHE TRANSFORMS THE SIMPLEST, FRESHEST INGREDIENTS INTO TANTALISING FEASTS

TO SHARE WITH FAMILY AND FRIENDS ON ANY OCCASION. TRY BANANA PANCAKES TOPPED WITH BACON, BRIE AND CARAMELISED PEAR FOR A SPECIAL OCCASION BREAKFAST, OR A SENSUAL SALAD OF DUKKAH-TOMATO AND AUBERGINE AS A START TO A LONG, LAZY LUNCH. FOR THE MORE ADVENTUROUS, OYSTERS DRESSED WITH FRESH POMEGRANATE JUICE

IS A SURE WINNER, WHILE SESAME-SEARED TUNA WITH WASABI SOUR CREAM DIP OFFERS AN EXPLOSION OF FLAVOUR. THERE IS NOTHING TO BEAT SLOW LAZY MAN LAMB ON A COLD WINTER’S EVENING, WHILE PINK PRAWN AND WATERMELON IS

PERFECT FOR SUMMER. SOUPS, PASTAS, SIDE DISHES AND DESSERTS IN ABUNDANCE -- THERE IS SOMETHING TO TEMPT YOU THROUGHOUT THE DAY. SPRINKLED WITH PERSONAL ANECDOTES, AND NARRATED WITH CHARACTERISTIC SPARKLE AND

QUIRKY HUMOUR, JENNY CAPTURES THE VERY ESSENCE OF FOOD IN OVER 200 ACCESSIBLE, IMAGINATIVE RECIPES.

GINJA IS GIVING AWAY AN AMAZING ‘COOKING WITH JENNY MORRIS’ COOK BOOK TO TWO LUCKY SUBSCRIBERS.

Call: 031 564 0613 Email: [email protected] to: www.ginjafood.com Send a postcard to: Ginja Food, P O Box 20111, Durban North, 4016

11GINJA FOOD

C O O K I N G T R e N d sWITH OUR DIVERSE CULTURE, INTERESTING PEOPLE AND DELICIOUS

FOOD, SOUTH AFRICA BOASTS SOME OF THE HOTTEST FOOD TRENDS.

DURBAN LITTLE CHEFS, SEE RIGHT

WORDS TAMMY SUTHERNS

FOOD NeWs

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NOT ONLY DOES SOUTH AFRICA KEEP UP WITH THE LATEST INTERNATIONAL TRENDS WHEN IT COMES TO FOOD, BUT OUR LOCAL FLAVOURS ARE TREND SETTERS TOO. “WE ARE VERY COSMOPOLITAN IN OUR FOOD INDUSTRY BUT ALSO

PROUD OF OUR LOCAL FOOD HERITAGE AND CULTURE, WHICH I THINK IS WONDERFUL,” SAYS SARAH GRAHAM, SOUTH AFRICAN AUTHOR OF ‘COOKBOOK BITTEN’ AND FOOD BLOGGER OF ‘A FOODIE LIVES HERE’.

BLOGGING: Well it’s not all that new Sarah says it is a growing trend and is still quite new to a lot of us. “I think good blogging is, well, great. And good blogs give us greater appreciation for our food cultures, for our food history, for sharing food and learning about where it comes from, how it’s prepared and how it can be shared and eaten. Surely that can only be a good thing?” There is a range of local foodie blogs including Sarah’s as well as ‘Food and the Fabulous and Scrumptious South Africa’.

MICRO-BREWERIES: Craft beers and craft beer festivals are fast becoming a hot trend in South Africa. Sarah says, “General consensus is that craft beers are worth writing home about because they’re uniquely flavoured with everything from pumpkin to cinnamon, made on a small scale with lots of love and attention to detail and it’s also a great way of supporting local enterprise. Also, I don’t see this one going away anytime soon.” She explains that while numbers of breweries are increasing rapidly, they still only occupy about 1% of South Africa’s market share so there’s still a lot of room for growth.“Also, craft beer seems to have a certain x-factor that has women swooning and reaching for their pint glasses.”

LESS MEAT, MORE BEET: South African’s are becoming a lot more aware of the ethics of eating as well as the health benefits of including more vegetables in a daily diet. Sarah says, “Veggies are on the up and not just as a sideline. They are featuring more and more as main meals, standing tall and proud amongst endless variations on fillet, lamb shoulder and any catch of the day. There are a number of vegetarian and vegan restaurants popping up across the country too”.

ABOUT THE KIDS: One of the other trends highlighted in this years coming Good Food & Wine Show is children’s nutrition. This year they have launched the Durban Little Chefs Theatre, which is aimed at four to seven year olds and those aged between eight and 12. The show takes place in Durban from 8 to 11 August and Johannesburg from 21 to 24 September. This is something you don’t want your tiny chef to miss out!

We look at what’s hot, innovative and new in our country when it comes to our favourite thing: food.

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4Below, from left (meat dishes paired by complimenting vegetables): Fish with tomato salsa; lamb chops with mediterranean

vegetables mix; Fillet of beef with cauliflower purée; Anti Pasto char-grilled eggplant, roasted red pepper, rocket, mozzarella cheese and pesto served as a main.

FOOD NeWs

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GROW YOUR OWN: Because of the growing awareness of where our food comes from, sustainability and being ‘selective omnivores’, Sarah says there is a growing excitement that we can easily grow herbs, fruit and vegetables at home which provide a bounty of extra healthy ingredients for the pot. “For me, the novelty of this actually being a novelty, when for thousands of years it was just the status quo and a normal part of life, will never wear off. But there you go.” Start your own veggie garden and join in the trend. There is a range of local foodie blogs including Sarah’s as well as Food and the Fabulous and Scrumptious South Africa.

FRESHLY SqUEEZED: Juicing is a great way to provide your body with a variety of nutrients in a quick and easy way. “There are endless books and recipes available for everything from losing weight to having a happy and healthy heart and juicers and smoothie makers are flying off the shelves. Give it a bash, if for no other reason than that your next steak will taste like the best darn thing you’ve ever eaten,” Sarah says.

CHICKEN IS STILL IN: South Africans love their chicken and it’s a trend that isn’t going away any time soon. Sarah explains, “It’s affordable, lower in fat and cholesterol than red meat, sustainable and easily free-range or organic. Also there will never be a shortage of different ways to cook and enjoy the humble chook.”

BREAD BAKING: Forget buying sliced bread from your local grocery store, it’s time to start baking. Sarah says, “It astounds me that our generation wants to start patting ourselves on the back every time we turn out a half decent loaf when our grandmothers could probably do it in their sleep but there you go. And I, for one, am not complaining. There is possibly nothing more exquisite in its simplicity than a fresh-out-the-oven slice of bread covered in cold, hard butter.”

BAKING IN GENERAL: The Good Food & Wine Show 2013 is a reflection of some of the latest trends and this year it’s showing that baking has made a major comeback around the world. Many top selling cookery books at present focus on home baking while shows such as The Great British Bake Off have been hits around the world, including South Africa. The Good Food & Wine Show will feature the Brilliant Baking Theatre this year. G

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“Start your own veggie garden and join in the trend”

FOOD NeWs

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GINjA SMOKED RED PEPPER SPICE RUBBED SEARED SALMON

• 2 SALMON FILLETS, SKIN REMOVED • 2 TABLESPOONS OLIVE OIL• 2 TABLESPOONS GINjA SMOKED RED PEPPER SPICE

• 8 SPEARS OF ASPARAGUS (CLEANED AND WOODED AREA REMOVED)• 2 TABLESPOON GINjA SMOKED RED PEPPER SPICE • 1 PACK MICRO HERBS

• 1 LEMON TOPPED AND TAILED CUT IN HALF

METHOD1. Drizzle olive oil into a medium skillet over medium-high heat.

2. In a small bowl, add the GINJA red pepper smoked spice. Season all sides of salmon filets. Add to skillet when oil is glistening hot.

3. Cook for 5 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.

4. Then in the same skillet, pan fry the asparagus for 2-3 minutes until tender with a crunch.5. In the same hot skillet sear the lemon for garnish.

6. Serve hot and straight away so the fish does not dry out and garnish with some micro herbs.

CHAR-GRILLED STEAK RUBBED WITH GINJA SMOKED RED PEPPER SPICE SERVED WITH SWEET POTATO FRIES AND A

CHERRY TOMATO SALSA.

• 2 SMALL SIRLOIN STEAKS, ALL FAT REMOVED • 2 TBSP GINjA SMOKED RED PEPPER SPICE• 1 LARGE SWEET POTATO, CUT INTO WEDGES • 1 TBSP EXTRA-VIRGIN OLIVE OIL

• 150G CHERRY TOMATOES, qUARTERED • ½ RED ONION, CHOPPED• A SMALL BUNCH OF CORIANDER, CHOPPED • 1 TBSP RED WINE VINEGAR

METHOD1. Heat the oven to 200ºC/fan 180ºC/gas 6. Rub the steak with 2 tbsp of the GINJA smoked red pepper spice

and season well. Toss the potato with half the oil and season, then roast for 25 minutes until browned and crisp.2. While they’re cooking, mix the tomatoes, onion, coriander, vinegar, remaining oil and smoked red pepper

Ginja spice in a small bowl and toss.3. Chargrill (griddle) the steak for 2-3 minutes on each side and serve with the sweet potato fries and the salsa.

T H E R I V I E R A E X P L O R E DFOOD NETWORK ANNOUNCES

SECOND SERIES WITH JENNY MORRISWORDS jACqUES VERSTER

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ROASTED BUTTERNUT CHEESECAKE WITH BURNT SAGE BUTTE

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Following the success of Jenny Morris Cooks Morocco, the new series which will air on DStv Channel 175, will explore the sun-kissed and delectable tastes of the Mediterranean, paying particular attention to French and Italian cuisine. Her mission is to reveal the full glory of authentic Mediterranean flavours enjoyed by so many the world over.

Jenny’s journey along the French and Italian Rivieras starts in the west of France and follows her as she heads east along the coast, taking in some of the most famous parts of the world, Saint-Tropez, Monte Carlo, Portofino and Cinque Terre. Whilst there, Jenny will immerse herself in the luxury and tradition of the places we all know and love, while also discovering some of the less well-known treasures of the Riviera.Nick Thorogood, SVP Content & Marketing, Scripps UK & EMEA said, “From Jenny’s Cape Town cookery school she already has many

Mediterranean influences. In this series I am pleased she will have the chance to travel to the Riviera and explore the cuisine in more detail.”

Sue Walton, VP Commissioning & Original Content, Scripps UK & EMEA added, “Jenny’s second series showcases one of South Africa’s most loved chefs and her cuisine. Throughout the series, Jenny’s journey through the Riviera’s picturesque landscapes will be stacked with inspiration as she serves up menus inspired by the natural beauty and glamour of her surroundings.” Jenny Morris commented, “Once again Food Network is feeding my foodie soul. I’m delighted with the new commission and look forward to an incredible journey and fun experiences I can share with viewers throughout the world. Just love Food Network – it is entertainment with food at its heart!”

FOOD NETWORK RECENTLY COMMISSIONED YOU FOR A SECOND SERIES, jENNY MORRIS COOKS THE RIVIERA, WHAT WAS YOUR INSPIRATION FOR CHOOSING FRANCE AND ITALY AS YOUR NEXT CULINARY EXPLORATION DESTINATION? France and Italy are such beautiful countries with both 1st and 3rd world elements, the food is slow and delicious, the meats, fish, seafood, cheeses and fresh produce are abundant and people still shop at the local market, I love that kind of lifestyle.

WHERE DO YOU THINK YOUR GREATEST INFLUENCE LIES? I am driven by my passion to travel, meeting people and learning about cuisines and cultures to inspire my own creations

WHAT ARE YOUR ESSENTIAL INGREDIENTS – INGREDIENTS YOU COULDN’T LIVE WITHOUT

AND WHY? This is a mean question to ask me, but I would say olive oil, salt, garlic, parmesan cheese, fresh herbs, pasta, oh you are wicked, my spices, cant leave those out!!! WHAT IS YOUR FAVOURITE RECIPE FROM YOUR BOOK – OR THE ONE YOU ARE MOST PROUD OF? People rave about my butter chicken, I think my easy bread making does it for me! WHAT DO YOU THINK OF THE CELEBRITY CHEF/FOOD REALITY TV SHOW PHENOMENON? IS IT A GOOD THING? Is it warping the actual work of a chef or rather the perception of aspiring chefs? I think that it gives the chef some exposure, taking him or her out of the back of the hot steaming kitchen and into the public eye, giving credit for the creativity they possess. Every chef

wants to be recognised for their passion and hard work and creativity, that’s what gets them onto the screen in the first place. I think aspiring chefs think that this is the be all and end all, but it’s not, it is years of hard graft and doesn’t just fall into your lap you have to earn it!

ON FOOD TRENDS, WHAT DO YOU THINK WILL BE THE NEXT ‘HOT’ CUISINE/STYLE OF COOKING? Asian is here to stay and I think Korean food and South American is going to be the next big thing, I hope so just love it!

HOW DO YOU THINK SOUTH AFRICA’S RESTAURANT AND FOOD SCENE IS EVOLVING? We are up there with the best of them these days, we have fabulous chefs that love and respect food and produce, and they are making a big noise with what they do, makes me really proud to watch it grow! G

GINjA CHATS WITH jENNY

FOOD NETWORK, SOUTH AFRICA’S MOST LOVED FOOD ENTERTAINMENT CHANNEL, HAS COMMISSIONED LOCAL CELEBRITY CHEF JENNY MORRIS FOR A SECOND SERIES, JENNY MORRIS COOKS THE RIVIERA.

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jENNY’S FAMOUS ICED BERRY TERRINE

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jENNY MORRIS’ GOAT’S CHEESE AND BEETROOT ROUNDS

THE DRESSING: 1 TABLESPOON FRESH THYME LEAVE • 1 CLOVE GARLIC, CRUSHED • 2 TEASPOONS DIjON MUSTARD• 1 TEASPOON HONEY • 1 TEASPOON FRESH ORANGE ZEST

• SALT• FRESHLY GROUND BLACK PEPPER • 2⁄3 CUP FRESHLY SqUEEZED ORANGE jUICE• 10 ML RED WINE VINEGAR • 1⁄3 CUP EXTRA VIRGIN OLIVE OIL

THE BEETROOT: • 4 MEDIUM-SIZED BEETROOT, ROASTED AND PEELED• 120G CHEVIN, DIVIDED INTO 4• 3 TABLESPOONS TOASTED PINE NUTS • SALT • FRESHLY GROUND BLACK PEPPER

• 200G WILD ROCKET • 1 RED ONION, THINLY SLICED

1. For the dressing, blitz all the ingredients together in a blender, taste and adjust the seasoning.

2. Trim the tops and bottoms of the beetroot, slice in half through the middle and then shape the chevin portions into patties the

same size as the beetroot. Press the patties into the pine nuts and season them with salt and pepper.

3. Divide the rocket between 4 plates. Place the bottom half of the beetroot onto the rocket, top with a cheese patty and some

onion rings, and spoon over some dressing. Then cover with the beetroot tops and spoon over some more dressing.

4. Serve with toasted ciabatta.

ROASTED BUTTERNUT CHEESECAKE WITH BURNT SAGE BUTTER

THE BASE: 150 G SAVOURY BISCUIT CRUMBS • 100 G MELTED BUTTER • 1 TEASPOON CHOPPED ROSEMARY NEEDLES

THE FILLING: 500 G PEELED BUTTERNUT CUBES • 2 TEASPOONS OLIVE OIL • 2 TEASPOONS ROSEMARY NEEDLES • SALT • PEPPER • 1 TEASPOON BROWN SUGAR

• 2 EGGS, BEATEN • 1 CUP CREAM • 300 G RICOTTA CHEESE • 1 CUP GRATED MATURE CHEDDAR CHEESE

• ¼ TEASPOON FRESHLY GRATED NUTMEG • 2 CLOVES CRUSHED GARLIC

BURNT SAGE BUTTER SAUCE: 100 G BUTTER • 15 FRESH FLESHY SAGE LEAVES

1. To prepare the base, mix the crumbs, butter and rosemary together.

Press the mixture into a 20 cm spring form baking tin, and set till firm in the fridge.

2. Make the filling next. Preheat the oven to 180 °C. Toss the butternut with the olive oil, rosemary, salt,

pepper and sugar, and roast till tender; about 20 minutes. Remove from the oven and set aside.

3. Blend together the eggs, cream, ricotta, cheddar, nutmeg and garlic, and spoon over the biscuit base.

Bake at 180 °C until set; approximately 35 to 40 minutes.

4. Just before the cheesecake is ready to come out of the oven, prepare the sage butter sauce.

5. Heat the butter in a pan until it begins to foam. Add the sage and cook until

the butter starts to go nutty and brown, and the leaves are crisp.

SERVE THE CHEESECAKE WARM WITH SOME BURNT SAGE BUTTER, OR COLD WITH A LARGE GREEN SALAD.

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GOAT’S CHEESE AND BEETROOT ROUNDS

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MY HONEY GINGER ORANGE DUCK

THE DUCK:1 WHOLE, VOLUPTUOUS DUCK • 2 STAR ANISE • ½ CUP SOY SAUCE • 2 SLICES FRESH GINGER

THE RUB: •1 TABLESPOON FENNEL SEEDS •1 TABLESPOON CUMIN SEEDS • 1 TABLESPOON CORIANDER SEEDS • 2 TEASPOONS SICHUAN PEPPERCORNS

THE MARINADE: • 4 TABLESPOONS CHOPPED FRESH GINGER • ZEST OF 2 ORANGES

• 3 WHOLE STAR ANISE • ¾ CUP HONEY • 4 CLOVES GARLIC, CRUSHED • ½ CUP SOY SAUCE• 1 CUP RUBY PORT • jUICE OF 2 ORANGES • 10 ML SESAME OIL •PINCH OF GROUND CINNAMON

SOY FRIED NOODLES: 1 TABLESPOON SUNFLOWER OIL • 1 TEASPOON SESAME OIL

• 2 FAT CLOVES GARLIC, CRUSHED • 100 G MANGE TOUT, THINLY SLICED• 1 CARROT, CUT INTO THIN MATCHSTICKS • 3 BLOCKS PRE-SOAKED CHINESE EGG NOODLES

• 4 TABLESPOONS SOY SAUCE • SMALL HANDFUL FRESH CORIANDER, ROUGHLY CHOPPED

1. Place the duck in a pot large enough to hold it. Add the star anise, soy and ginger; now cover the duck

with water (this is just to get a measurement of how much water you need). Remove the duck from the pot and heat

up the liquid, then return the duck to the pot and simmer for 20 minutes.

2. Remove the duck from the pot, place on a tray and prick the skin all over. Place the duck in front of a fan and let the skin dry.

3. In the meantime mix the rub. Dry-toast the seeds together with the Sichuan pepper and grind to a rough texture.

4. Oil the duck gently, and rub the spice mix onto the breasts, the legs and the thighs;

turn it over and give the back a rub now. Let it rest while you prepare the marinade.

5. Mix all the marinade ingredients, except the sesame oil and the cinnamon, together and place them in a saucepan.

Cook down gently and when marinade is nice and syrupy, stir in the sesame oil and cinnamon.

6. Place the duck onto a hot baking tray and put into the oven at 190 °C and cook for 10 minutes. Now paint the duck

all over with the marinade and return to the oven – repeat the painting process about 3 times – and cook for 30 minutes.

7. Turn the oven down to 160 °C and paint that duck again. Cook for a further 20 minutes, then wiggle the legs and if

they feel loose, remove the duck from the oven and let it rest for about 10 minutes before serving.

8. While the duck is resting, prepare the noodles. Heat the oils in a large frying pan, and add the garlic, mange tout and carrot sticks.

Cook stirring for 2 minutes then add the pre-soaked noodles and soy sauce; heat through and stir in the coriander.

SERVE THE DUCK ON A BED OF SOY FRIED NOODLES AND DRIZZLE WITH ANY LEFT-OVER MARINADE – MAKE SURE THAT IT’S WARM NOW!

TIP: IF YOU CAN’T FIND SICHUAN PEPPERCORNS, USE 1 TEASPOON BASHED WHITE PEPPERCORNS INSTEAD.

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GINGER ORANGE DUCK

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BANANA PANCAKES TOPPED WITH BACON, BRIE AND CARAMELISED PEAR

THE TOPPING: 8 RASHERS STREAKY BACON OR PANCETTA • 2 FIRM PEARS, SLICED• HONEY TO DRIZZLE • A KNOB OF BUTTER • 8 SLICES RIPE BRIE CHEESE

THE PANCAKES: 2 RIPE BANANAS PEELED AND WELL MASHED • 2 EGGS • 2 TEASPOONS CASTOR SUGAR• 30G MELTED BUTTER • 1 TEASPOON VANILLA EXTRACT • 1½ CUPS SELFRAISING FLOUR •½ TEASPOON BICARBONATE OF SODA

1. Fry the bacon till nice and crisp. Remove from the pan and drain on a paper towel. Add the butter to the same pan and

lightly fry the pears on both sides. Drizzle with honey while still in the pan and set aside while you make the pancakes.

2. Place all the ingredients for the pancake batter in a blender and blend till smooth.

Heat a non-stick frying pan over medium heat and grease lightly with a little butter.

3. Place about 2 tablespoons of batter into the pan and smooth out, cook for about 2 minutes or until bubbles start

to appear on the surface. Turn and cook the other side till nice and golden. Remove from the pan and keep warm while

you make pancakes with the remaining batter.

4. Arrange some pears, Brie and bacon on each pancake, and serve with a bowl of sprouts on the side.

TIP: IF YOU DON’T EAT PORK, TOP WITH MACON OR CHICKEN BACON. THESE PANCAKES ARE jUST AS GOOD TOPPED WITH SOME BUTTER AND HONEY AND SLICED BANANA.

jENNY’S FAMOUS ICED BERRY TERRINE

THE TERRINE: 1 LARGE MADEIRA SPONGE CAKE OR PANNETONE• 300 G EACH RIPE STRAWBERRIES, BLUEBERRIES, RASPBERRIES • 2 LITRES VANILLA ICE CREAM SLIGHTLY SOFTENED

THE TOPPING: 250 G FROZEN RASPBERRIES • 200 G FRESH OR FROZEN BLUEBERRIES

• 200 G SLICED STRAWBERRIES • 1 TABLESPOONS ICING SUGAR

1. Line a 900 g loaf tin with cling film, making sure it overlaps the sides of the tin so that you can fold it over the dessert.

2. Place a layer of vanilla ice cream onto the base of the tin, and on top of that place a few thin slices of sponge cake.

Cover with a row of strawberries, next to that a row of blueberries, and next to that a row of raspberries.

3. Cover the berries with vanilla ice cream, and continue layering as before till the loaf tin is full. Press down firmly to

make sure you seal all the holes. Fold the cling film over the top. Place the tin in the freezer and freeze till ready.

4. Remove the terrine from the freezer 15 minutes before you want to serve it. Dip quickly in warm water, and unmould

it onto a platter. Top with the berries, and a good shake of icing sugar.

TIP: FOR EASIER SLICING, DIP YOUR KNIFE IN HOT WATER.

SWEET TOOTH

26 GINJA FOOD

BANANA PANCAKES TOPPED WITH BACON, BRIE AND CARAMELISED PEAR

SWEET TOOTH

27GINJA FOOD

B O N A P P é T I TIF YOU’RE GOING ON HOLIDAY TO EAT,

THEN NO ONE DOES IT BETTER THAN THE FRENCH.

“Without butter, without eggs, there is no reason to come to France.”


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28 GINJA FOOD

“Without butter, without eggs, there is no reason to come to France.”

TRAVEL ABROAD

29GINJA FOOD

CHEESE, CHOCOLATE, CROISSANTS, BAGUETTES, CRèME BRûLéE, éCLAIRS, CREPES – THERE IS A REASON WHY FRANCE IS FAMOUS FOR ITS FOOD AND THAT’S BEFORE

WE’VE EVEN STARTED ON THE WINE. GINjA DISCOVERS FRANCE.

TAKE A TOURThere is a range of culinary tours available through France, allowing you to enjoy, taste and delight in the

company of others and with guides who know what they are doing. Experience food the best way possible.

ACTIVE GOURMET HOLIDAYSActive Gourmet Holidays offers tours in Burgundy, Loire, Paris, Provence, Dordogne, Bordeaux

and Languedoc, from day cooking classes to multi-day residential programmes. Tourists can also

choose from a wide range of accommodation, ranging from bed and breakfasts to four-star hotels.

Jo-Ann Gaidosz from Active Gourmet Holidays, says, “France has so many culinary gems to offer the traveller:

truffles, oysters, wine, cheese, speciality dishes like cassoulet and bouillabaisse, open air farm markets, castles,

gorgeous landscapes, chocolate, cooking classes with talented chefs, olive oil, salts, Paris and so much more.”

She adds that each region of France has its

own speciality, such as the expensive black truffle

from Périgord region of southwest France, the

wines of Bordeaux and the Languedoc-Roussillon,

Paris’ outdoor cafes with gastronomic delights,

the rolling hills of the Dordogne and their duck

confit, honey and olive oil and salt from Provence.

Examples of Active Gourmet Holidays’

itineraries are the six night Culinary and Wine

Adventures in Hidden Burgundy, the six night

Cycling and Gastronomy in Burgundy, the cooking

Provençal Style in Provence for two, three or five

nights and the Culinary Cannes cooking classes

in Cannes. When it comes to Jo-Ann’s personal

highlight, she says, “I love the Luberon region

of Provence with its use of delicious olive oils

and fresh and simple ingredients. The villages

of Gordes, St. Remy de Provence, Roussillon

-brilliant!” Visit WWW.ACTIVEGOURMETHOLIDAYS.COM

On This Page, above: jo-Ann (middle), the owner of Active Gourmet Holidays cooks with visitors in France. Below: Figs are found throughout the food markets. Opposite page: Classic french architecture.

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31GINJA FOOD

THE INTERNATIONAL KITCHENThe International kitchen offers over 90 cooking vacations and

over 50 choices for one-day cooking classes around the

world, including France. See France in a whole new light.

Choose your destination in France or pick a multi-destination

culinary holiday and the International Kitchen offers a wide variety

of tours and options for the foodie traveller. An example is a six-night

trip in France to Provence and Normandy. The tour offers a chance

to learn about centuries-old tradition while cooking with seasonal

ingredients in Provence as well as discover the many uses of truffles in

a five-course dinner in Burgundy. WWW.THEINTERNATIONALKITCHEN.COM

TOUR DE FORKSTour de Forks is a boutique culinary travel company whose philosophy

focuses on discovering a destination, its history and culture through its

cuisine. There is no better way to dicover the french food background.

They offer culinary tours throughout the world including in France, Italy, Spain, South Africa, Turkey, North America and cruising options.

Tour de Forks French offering features tours for the foodie through Provence, Normandy/Brittany, Julia’s Paris, Provence Package and Le Pays

Basque. For example, its The Best of Le Pays Basque tour is a six day/five night package, is described as: “This uncommon epicurean adventure

begins in the chocolate capital of France, Bayonne, the city that introduced chocolate to the rest of the country. Explore the fashionable

beach towns of Biarritz and St-Jean-de-Luz, where you’ll taste robust local wines and munch the macaroons made especially for King Louis XIV’s

wedding. Wind your way through tranquil villages and lush peaceful pastures of the mountains. Savor and prepare some of the rich bounty of

the Pays Basque: France’s only spicy pepper, creamy sheep’s milk cheese, smoked ham and cherry-filled custard cake.” WWW.TOURDEFORKS.COM

There are many other touring options through France, so do some research, contact local tour operators and get cooking, tasting and travelling.

EXPLORING ON YOUR OWNIf you decide to visit France under your own steam, there is no real how-to guide. There are so many French restaurants to be discovered as well

as a range of other culinary delights like pizzerias, Italian restaurants, Vietnamese spots and oriental cuisine. You can also opt for French regional

restaurants, which serve traditional dishes from specific regions. Put on your walking shoes and see where your nose and your stomach lead you.

FRENCH FUSIONIf you can’t make it to France just yet, South Africa features a host of French restaurants for a taste of an overseas culinary experience.

Try La Madeleine in Pretoria, Le Canard Sandton in Johannesburg, Bistro Vine in Parkhurst, Johannesburg, Le Troquet in Durban

or Cargills in Cape Town. There’s no reason why you can’t go on your own French culinary adventure without leaving the country. G

32 GINJA FOOD

Opposite page: Olive market in Provence; Baugettes from Normandy; Lemonade stand in Paris. On this page, clockwise from left: Dark chocolate from the chocolate capital of France, Bayonne; ‘Creperie salon de the’ and ‘A

La Bolee’ two very popular restaurants in Bayonne. Below: Vineyard in Burgundy.

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33GINJA FOOD

A F R E N C H F E A S T

EGGPLANT AND FRESH FRENCH HERB TABBOULEH

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E g g p l A N T A N d F R E S H F R E N C H H E R b TA b b o u l E H

• 680 G SMALL EGGPLANTS • FINE SEA SALT • 2 CUPS (340 G) WHOLE WHEAT COUSCOUS •1 SMALL RED ONION, FINELY DICED • 2 TBS EXTRA-VIRGIN OLIVE OIL • 2 CUPS / 480 ML BOILING WATER • 1 ROUNDED TBS ALL-NATURAL TAHINI

• 1 TBS HARISSA, OR MORE TO TASTE • ¼ CUP/60 ML FRESHLY SqUEEZED LEMON jUICE • 1 CUP/30 G SLICED FRESH MINT LEAVES • 1 CUP/30 G SLICED FRESH BASIL LEAVES • 1 CUP/30 G SLICED FRESH CILANTRO LEAVES

1. Cut the eggplants into 1/3-inch/8 mm pieces. Put in a colander, sprinkle with 1 teaspoon salt, toss to coat, and let rest for

1 hour. This will help remove any bitterness. Turn out onto a clean kitchen towel and squeeze gently to absorb the juices.

2. Set up a steamer. Steam the eggplant, tightly covered, until very tender but still holding their shape, about 12 minutes.

Set aside to cool. This can be done a day ahead and the eggplants refrigerated.

3. In a large heatproof salad bowl, combine the couscous and onion. Stir in the olive oil and 1 teaspoon salt. Pour the

boiling water over the couscous. Cover and let stand until the water is absorbed, about 10 minutes

(or according to package directions). Fluff with a fork and set aside to cool.

4. In a small bowl, combine the tahini, harissa and ½ teaspoon salt. Stir in the lemon juice, 1 teaspoon at a time, making

sure it is incorporated before adding the next to prevent curdling. Add 2 tablespoons water and stir until smooth. You want a

dressing that’s pourable, but not too thin; add a little more water as necessary. Taste and adjust the seasoning.

5. Pour the dressing over the couscous and toss to combine. Fold in the eggplant and mint, basil, and cilantro. Taste and adjust

the seasoning. Cover and refrigerate until ready to serve. The salad will keep for a few days.

F R E N C H - S T y l E C H i C k E N i N w i N E

• 12 SHALLOTS OR BUTTON ONIONS • 1½ TBSP GARLIC-FLAVOURED OLIVE OIL • 55 G LEAN BACK BACON, CUT ACROSS INTO THIN STRIPS • 12 CHESTNUT OR BUTTON MUSHROOMS • 4 CHICKEN jOINTS SUCH AS BREASTS, ABOUT 170 G EACH, SKINLESS

• SEVERAL SPRIGS OF PARSLEY, STALKS BRUISED • SEVERAL SPRIGS OF FRESH THYME • 1 BAY LEAF • 150 ML (5 FL OZ) CHICKEN STOCK, PREFERABLY HOME-MADE • 360 ML FULL-BODIED RED WINE, SUCH AS BURGUNDY • 300 G CARROTS, CUT INTO CHUNKS

• PINCH OF CASTER SUGAR • 1 TBSP CORNFLOUR • SALT AND PEPPER • CHOPPED PARSLEY TO GARNISH

1. Put the shallots or onions in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then drain.

When cool enough to handle, peel and set aside.

2. Heat 1 tbsp of the oil in a flameproof casserole. Add the bacon and fry for about 3 minutes, stirring often, until crispy.

Remove with a draining spoon and set aside.

3. Add the shallots to the casserole and fry, stirring often, over a moderately high heat for 5 minutes or until browned all over.

Remove with a draining spoon and set aside.

4. Add the mushrooms to the casserole, with the remaining ½ tbsp oil if needed, and fry for 3–4 minutes, stirring often, until golden.

5. Return half of the bacon and shallots to the casserole. Place the chicken joints on top and sprinkle with the remaining bacon

and shallots. Tie the herbs into a bouquet garni and add to the casserole with the stock and wine. Season generously with pepper.

6. Bring to the boil, then reduce the heat to very low and simmer for 15 minutes. Add the carrots and continue simmering over a

low heat for a further 30 minutes or until the chicken is cooked through and the carrots are tender but still crisp.

7. Lift out the chicken and arrange on a warmed platter. Strain the liquid into a saucepan.

Add the bacon, mushrooms, shallots and carrots and keep warm.

8. Put the bouquet garni back in the strained liquid, add the sugar and bring to the boil. Boil until the sauce is reduced to

about 360 ml (12 fl oz). Mix the cornflour with a little water to make a smooth paste. Add to the sauce, stirring, and simmer until

thickened. Adjust the seasoning to taste and discard the bouquet garni.

Spoon the sauce over the chicken and vegetables, sprinkle with the parsley and serve.

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35GINJA FOOD

b o u i l l A b A i S S E w i T H A R E d p E p p E R R o u i l l E

• 1 LARGE ONION, FINELY CHOPPED • 2 PARSNIPS, FINELY CHOPPED • 6 CLOVES GARLIC, FINELY CHOPPED • 2 LEEKS, WHITE PART ONLY, FINELY CHOPPED • 1 TEASPOON FENNEL SEEDS, CRUSHED • 1⁄4 TEASPOON SAFFRON THREADS

• 1.75 LITERS FISH STOCK • 1KG RIPE TOMATOES • 2 TABLESPOONS TOMATO PASTE • 2 BAY LEAVES • 4 SPRIGS THYME• 1 PINCH CAYENNE PEPPER • 60ML PERNOD • 800G VICTORIA SEA BASS, FILLETED, CUT INTO CUBES

• 800G PANGASIUS, FILLETED, CUT INTO CUBES • 500G PRAWNS, PEELED AND CLEANED • 500G BLACK MUSSELS, SCRUBBED, BEARDED • SALT AND FRESHLY CRUSHED PEPPER

FOR THE RED PEPPER ROUILLE: 2 GARLIC CLOVES, FINELY CHOPPED • 1⁄4 TEASPOON CAYENNE PEPPER• 1⁄8 TEASPOON CRUMBLED SAFFRON THREADS • 250G ROASTED RED BELL PEPPER FROM A jAR, DICED

• 2 TEASPOONS RED WINE VINEGAR • 250G MAYONNAISE

1. Trim the tops of the fennel, reserving trimmings for stock and fronds for serving, and chop fennel finely.

Heat oil in a large saucepan over medium heat. Add fennel, onion, parsnip, garlic, leeks and fennel seeds, and cook,

stirring occasionally, for 10 minutes or until vegetables soften.

2. Combine saffron and 125ml warm fish stock in a small bowl and allow to steep for 10 minutes.

3. Quarter the tomatoes, removing and discarding seeds, then chop finely. Add tomato paste to vegetables in the

pan and cook for 1 minute. Add the saffron mixture, tomatoes, bay leaves, thyme and the remaining stock to the pan

and simmer for 30 minutes. Season generously with salt. Stir in cayenne and Pernod.

4. Add the fish to the pan, then prawns, making sure the seafood is submerged in the liquid. Boil for 5 minutes.

5. In the meantime place the mussels with 2 tablespoons water in a frying pan over high heat.

Cover with a lid and cook, shaking the pan occasionally, for 3 minutes or until the shells open.

6. Divide the bouillabaisse into bowls. Top with mussels and scatter with reserved fennel fronds.

Serve with rustic French baguette and rouille.

7. To make the rouille, finely chop garlic cloves with cayenne pepper and saffron in a food processor. Pour the vinegar

into processor and blend until almost smooth. Blend in mayonnaise scrape into a bowl then stir in the diced red pepper.

Season the rouille to taste with salt and pepper.

R u S T i C C H i C k E N l i v E R A N d m o R E l p â T é

• 20G DRIED MOREL MUSHROOMS • 100ML WARM MILK • 1 TABLESPOON COGNAC • 200G CHICKEN LIVERS• 200G UNSMOKED HAM • 2 LARGE CLOVES GARLIC • 250G PORK MINCE • 1 EGG

• 1 TEASPOON GROUND BLACK PEPPER • 1⁄2 TEASPOON SALT • 1 BAY LEAF

1. Preheat oven to 180ºC . Soak morel mushrooms 20 minutes in milk and cognac.

2. Meanwhile, place the chicken liver, ham and garlic in a food processor. Process till smooth and well combined.

Add the pork mince, egg, pepper and salt. Process again till smooth and well combined.

3. Drain and chop the morels; stir them into the meat mixture. Tip pate mixture into a greased terrine mould.

Smooth out with the back of a spoon and gently press the bay leaf on top.

4. Bake for 1 hour in the preheated oven. Remove from oven and allow to cool to room temperature,

then chill in the fridge for at least 6 hours.

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36 GINJA FOOD

BOUILLABAISSE WITH A RED PEPPER ROUILLE

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37GINJA FOOD

C l A S S i C F R E N C H o N i o N S o u p

• 6-8 LARGE SWEET OR YELLOW ONIONS (4-5 LBS.), SLICED • 3 TBSP UNSALTED BUTTER, CUBED• 1⁄4 TSP SEA SALT, PLUS MORE TO TASTE • 1⁄4 TSP FRESH GROUND BLACK PEPPER, PLUS MORE TO TASTE

• 3⁄4 CUP WATER • 1⁄4 CUP WHITE WINE (OR DRY RED WINE)• 1 TBSP BALSAMIC VINEGAR • 1-2 CLOVES GARLIC, ROUGHLY CHOPPED OR MINCED • 1⁄4 CUP DRY SHERRY • 4 CUPS LOW-SODIUM CHICKEN STOCK• 3 CUPS LOW-SODIUM BEEF STOCK

• 6-8 SPRIGS FRESH THYME, BUNDLED WITH KITCHEN TWINE • 1 BAY LEAF

FOR SERVING: 1 BAGUETTE (OR OTHER CRUSTY FRENCH BREAD) • 3-4 TBSP OLIVE OIL• 1 CLOVE GARLIC, MINCED • FRESHLY SLICED OR GRATED GRUYERE CHEESE (OR SWISS, OR ASIAGO)

• FRESHLY GRATED PARMESAN, OPTIONAL • BREAD BOWLS FOR SERVING IN, OPTIONAL (A SMALL BOULE OF SOURDOUGH WOULD BE LOVELY)

1. Preheat oven to 205ºC and halve or quarter the onions and slice to 1/8th-1/4 inch thickness.

2. Thoroughly grease (or coat with non-stick cooking spray) the inner sides and bottom of a heavy bottomed pot or lidded Dutch

oven. Add the sliced onions, butter, salt, and pepper. Cover and place on the middle rack of your preheated oven, cook for 60 min.

3. Remove the pot and give the onions a stir - they should be wilted by about half their original volume.

Return the lid, leaving it cracked slightly for steam to escape, and cook for another 60 minutes. Stop again to stir the onions,

scraping down the sides of the pot. Return it to the oven once more, lid ajar, and bake for another 30-45 minutes.

At this point the onions should be a light golden brown, with a fair amount of liquid in the bottom of the pot.

4. Carefully move the pot from the oven to the stove top, and place over medium-high heat. Stirring frequently, cook

uncovered for 15-20 minutes, or until the onions begin to deepen in color and stick to the bottom of the pot.

This may take more or less time depending on your onions, so keep an eye on things and stir.

5. Once the moisture is gone and the onions begin to stick, add 1⁄4 cup of the water to deglaze the pan. Scrape the fond (browned

bits) from the bottom with a wooden spoon or spatula, and continue to cook, stirring constantly, until the liquid has completely

evaporated. Repeat with another 1⁄4 cup of water, and finally the last of the water, stirring and letting all of the moisture evaporate

between each addition. The onions will turn a very deep, rich brown color. Reduce the heat if necessary to keep them from burning.

6. Stir in the wine, balsamic vinegar, and garlic. Cook 1-2 minutes, letting the wine reduce slightly.

7. Pour in the stocks and sherry, and add the thyme and bay leaf. Bring to a simmer, then reduce the heat to low.

Simmer, uncovered, for 30-35 minutes. Pull out and discard the thyme and bay leaf, and season to taste with more salt and pepper.

TO SERVE: 8. Preheat oven to 205ºC.

9. In a small dish, whisk together 3-4 TBSP olive oil and 1 clove minced garlic. Set aside (can be covered and set in the

fridge for an hour or so ahead for a stronger flavor, but do not make this oil more than a day in advance).

10. Cut the baguette at an angle into 1⁄2 inch thick slices (or, chop bread into 1⁄2 inch cubes to make croutons).

Brush both sides (or toss croutons) with the garlic/olive oil, and spread in a single layer on a baking sheet.

11. Toast for 5-6 minutes, then flip the slices (or stir croutons) and return to the oven for another 3-4 minutes,

or until golden and crispy. Remove from the oven and set aside.

12. Preheat broiler, and check that your rack is positioned so that the tops of your bowls or ramekins will

be 5-6 inches from the heating element.

13. Ladle soup into oven-safe bowls, ramekins, or hollowed-out bread bowls. Top each with slice(s) of toasted bread or croutons,

and generously cover with cheese. Optionally, add a pinch of parmesan over the top for a touch more flavor.

14. Broil until the cheese is bubbly and brown - this should only take a few minutes, so keep a close eye on them! Serve immediately.

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38 GINJA FOOD

CLASSIC FRENCH ONION SOUP

TRAVEL ABROAD

39GINJA FOOD

T H E T R E A T F R O M T H E C A P EBAIN’S CAPE MOUNTAIN WHISKY AND CHEESE BOARD HAMPER

South Africa’s first single grain whisky, Bain’s Cape Mountain Whisky, took the title as the World’s Best

Grain Whisky at Whisky Magazine’s 2013 World Whisky Awards, beating fierce competition from

traditional whisky-producing countries such as Ireland and the USA.

Inspired by the Cape Mountains and its natural beauty, Bain’s Cape Mountain Whisky is crafted at The

James Sedgwick Distillery in Wellington. The whisky is quite uniquely double matured – first for three years

in specially selected oak casks that have been previously used only for bourbon, and then for a further two

years in other ex-bourbon casks to allow the maximum interaction between cask and whisky.

The result is a warm mouth-feel with a mix of toffee, floral and vanilla flavours, a hint of spice softened by sweet

undertones, and an exceptionally smooth finish.

SMS AND WINWIN: Ginja is giving away a bottle of Bain’s Cape Mountain Whisky and a cheese board expertly crafted from

the bourbon cask barrels used to create this extraordinary whisky valued at R1 000 each to three lucky readers.

SMS BAIN’S and your NAME to 45901

GIVEAWAYS

40 GINJA FOOD

H E R I T A G E C O O K I N GCELEBRATE YOUR CULTURE AND THE DIVERSITY

OF YOUR BELIEFS AND TRADITIONS THOUGH NATIONAL BRAAI DAY.

RECIPES BY jACqUI BROWN

T H E T R E A T F R O M T H E C A P EBAIN’S CAPE MOUNTAIN WHISKY AND CHEESE BOARD HAMPER

FOOD INTeResTs

41GINJA FOOD

ROSEMARY CHEDDAR BROWN BUTTER BEER BREAD

FOOD INTeResTs

42 GINJA FOOD

BUTTERFLIED BRAAI LAMB

•1KG BUTTERFLIED LEG OF LAMB • 1⁄2 CUP (125ML) DRY WHITE WINE• 2 GARLIC CLOVES, CRUSHED • 1⁄4 CUP FINELY CHOPPED MINT • 2 TBS COARSELY CHOPPED ROSEMARY

• 2 TBS BROWN SUGAR • 2 TBS OLIVE OIL •6 DESIREE POTATOES, THICKLY SLICED• 2 BUNCHES ASPARAGUS, TRIMMED • MINT AND GREEN ONION DRESSING• 1⁄4 CUP (60ML) MALT VINEGAR

• 1⁄4 CUP (60ML) EXTRA VIRGIN OLIVE OIL • 2 TBS BROWN SUGAR • 1⁄4 CUP COARSELY CHOPPED MINT • 2 GREEN ONIONS, THINLY SLICED

1. Place the lamb in a large, shallow glass or ceramic dish. Combine the wine, garlic, mint, rosemary, sugar and half the oil in

a jug and pour over the lamb. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to marinate.

2. Preheat a barbecue or char-grill on high. Drain the lamb from the marinade. Cook on the barbecue for 5 minutes each side.

Reduce heat to medium-low and cook, covered, for 10 minutes for medium, or until cooked to your liking.

Transfer to a plate and cover with foil. Set aside for 15 minutes to rest.

3. Meanwhile, brush the potato slices and asparagus with remaining oil. Season with salt and pepper. Cook the potato

on the barbecue for 2 minutes each side or until tender. Transfer to the plate.

Add the asparagus to the barbecue and cook for 2 minutes or until tender crisp.

4. To make the mint and green onion dressing, combine the malt vinegar, olive oil, sugar, mint, green onion and

peppercorns in a screw-top jar and shake until well combined.

5. Thickly slice the lamb and place on a serving platter with potato and asparagus. Drizzle with mint and green onion dressing.

Serve immediately.

ROSEMARY CHEDDAR BROWN BUTTER BEER BREAD

• 1 1⁄2 CUPS ALL-PURPOSE FLOUR • 1 1⁄2 CUPS WHOLE WHEAT PASTRY FLOUR• 1 TABLESPOON WHITE SUGAR • 1 TABLESPOON BAKING POWDER• 1 1⁄4 TEASPOONS KOSHER SALT • 1 CUP SHARP CHEDDAR, SHREDDED

• 350ML WHEAT BEER • 1 STICK (HALF CUP) UNSALTED BUTTER• 2 TABLESPOONS DRIED ROSEMARY

1. Preheat the oven to 350 degrees.

2. Melt the butter in a small saucepan over medium heat, whisking constantly. Continue to whisk until you

start to see brown flecks form on the bottom of the pan. Remove from heat, and continue to whisk for about

30 seconds. Add the rosemary to the butter, and set aside while it cools.

3. Whisk together the flours, sugar, baking powder and salt in a large bowl. Stir in the cheese.

4. Use a wooden spoon to gradually add the beer to the dry ingredients, stopping when just mixed.

5. Coat a 9-5-3 bread pan with nonstick spray. Pour half of the brown butter into the pan.

Add the batter to the pan, and top with the remaining butter.

6. Bake for 50-60 minutes, until it’s golden and a knife inserted in the center comes out clean.

FOOD INTeResTs

43GINJA FOOD

BRAAI’D CHICKEN COCONUT

• 8 (1.8KG) CHICKEN THIGH CUTLETS, SKIN INTACT • 2 X 33G SACHETS AYAM GORENG SPICE MIX • 1 LEMONGRASS STALK, CUT INTO 3 PIECES • 2 DRIED BAY LEAVES • 3 CUPS CHICKEN STOCK

• 270ML COCONUT CREAM • LONG RED CHILLIES, TO SERVE • BANANA LEAVES

1. Heat a large, heavy-based saucepan over medium-high heat. Add chicken, spice mix, lemongrass,

bay leaves and chicken stock. Bring to the boil. Boil, uncovered, for 20 minutes or until chicken changes colour.

Turn chicken over. Add coconut cream. Season with pepper. Cook, uncovered, for 20 minutes or until sauce

has thickened. Remove chicken from pan.

2. Preheat a barbecue plate or chargrill on medium-high heat. Cook chicken, turning occasionally,

for 20 minutes or until golden and charred.

3. Using a sharp knife, cut chillies into flowers. Place in iced water for 5 minutes or until curled.

Place banana leaves on a platter. Top with chicken and chillies and serve.

PORK BRAAI WITH SAGE, LEMON & PROSCIUTTO

• 85G PACK OF PROSCIUTTO • jUICE OF 3 LEMONS, ZEST FINELY GRATED• 3 TBSP FRESH SAGE LEAVES, ROUGHLY CHOPPED • 3 X 350-450G PORK TENDERLOINS, TRIMMED OF ANY FAT

• OIL FOR BRUSHING • 50G BUTTER, CHILLED AND CUT INTO THIN SLICES • SAGE SPRIGS, TO GARNISH

1. Whizz together the prosciutto, the zest of three and the juice from 11/2 lemons, the chopped sage

and plenty of seasoning until blended to give a thick paste. Put aside and reserve the rest of the lemons.

2. Cut each tenderloin lengthways down the centre, but not all the way through. Open out the meat, butterfly style,

and flatten slightly. Make about 10 deep slashes in each tenderloin, cutting about three quarters of the way through.

Rub the paste over the meat and into the slashes.

3. Brush the tenderloins with oil. Barbecue the meat, paste side down, for 6-8 minutes. Turn over and cook

for a further 6-8 minutes until tender and cooked through.

4. Transfer the pork to a platter and, while hot, top it with the slices of butter. Leave for a minute or two to melt. Squeeze

the reserved lemon halves over the pork (or use fresh ones). Scatter with sage sprigs, then serve cut into thick slices.

HOMEMADE BOEREWORS PATTIES

• 600G FRESHLY MINCED BEEF • 600G FRESHLY MINCED PORK • 150G FINELY CUBED PORK FAT• 30ML WHOLE CORIANDER SEEDS •1ML GROUNDED NUTMEG • 1ML GROUNDED CLOVES

• SALT AND BLACK PEPPER TO TASTE • 50ML WHITE WINE VINEGAR

1. Mix the minced beef, minced pork and cubed pork fat.

2. Toast the coriander seeds and grind finely. Mix with the nutmeg and cloves and mix into the meat mixture.

3. Season with salt and pepper and mix the vinegar in.

4. Form into patties and refrigerate for 24 hours.

5. Braai over coals, in the oven or in a pan until cooked to your liking.

6. Serve with pap (traditional South African porridge made from mielie-meal) and tomato and onion sauce.

FOOD INTeResTs

44 GINJA FOOD

HOMEMADE BOEREWORS PATTIES

FOOD INTeResTs

45GINJA FOOD

1 0 A M A Z I N G B R A A I S A L A D S

PIMP YOUR BRAAI WITH THESE BRAAI SALAD RECIPES THAT ARE GORGEOUS, DELICIOUS AND EASY TO MAKE.

ROASTED BUTTERNUT, BEETROOT & AVOCADO SALAD

• 2 bulbs of garlic • 500 g butternut cubes

•15 ml olive oil Freshly ground salt and

pepper • 125 g ready cooked beetroot

cubes • 1 large ripe avocado - cubed

• 100 g chevin - roughly torn up •100 g

combination of rocket, watercress and micro

rocket leaves Extra virgin olive oil. For the dressing: 45 ml finely chopped coriander •

45 ml finely chopped mint • 30 ml honey or

sweet chilli sauce • 1⁄4 onion - finely chopped

• 30 ml balsamic vinegar • 15 ml brown

sugar • 125 ml Extra virgin olive oil • Salt and

pepper to taste

1 Preheat the oven to 200°C. Cut the garlic

bulbs in half (exposing all the cloves) and

wrap in foil. Roast for +-1 hour until cloves are

soft (Note: Can do this part the night before

to save time). 2 Place cubed butternut

onto a baking tray, drizzle with olive oil and

season. Roast for +- 40 minutes until golden

and slightly charred. 3 To finish off dressing:

Squash the soft cloves of garlic in a mortar

and pestle, add the herb, sweet chill, onion,

balsamic and brown sugar. Mix and bash

away until the cloves have completely

broken up and the sugar has dissolved.

Now slowly add the olive oil, mixing all the

while until you reach the consistency you

like. Note: This is quite a thick and chunky

dressing. Season to taste. 4 To finish off salad:

Lightly toss the roasted butternut, beetroot,

avo and chevin with the salad greens and

decant into a serving dish. 5 Lightly drizzle

with some olive oil. When ready to serve,

dollop dressing over the salad. Serve with

crusty bread.

THE ULTIMATE PANZANELLA SALAD

•10 ripe tomatoes • 1 red pepper, seeded,

roasted and peeled • 1 yellow pepper,

seeded, roasted and peeled • 1 dash

extra-virgin olive oil • 1 red chilli, seeded

and chopped • 60 ml capers, rinsed and

drained • 12 olives, de-pipped • 60 ml red

wine vinegar • 3 cloves garlic, crushed •

1 ciabatta roll, 1 day old • 1 dash salt and

milled pepper, or to taste • 1 mozzarella ball,

torn into chunks • 80 ml basil leaves

1 Cut larger tomatoes into chunks and

quarter or halve smaller ones. Remove

half the tomatoes and set aside. Squash

remaining tomatoes lightly with your fingers

to release some juices. 2 Cut peppers into

eight pieces and toss in a glug of oil.

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FOOD INTeResTs

46 GINJA FOOD

THE ULTIMATE PANZANELLA SALAD

FOOD INTeResTs

47GINJA FOOD

Chargrill until lightly cooked and add to

tomatoes. 3 Add remaining tomatoes, along

with chilli, capers and olives to squashed

tomatoes. 4 Whisk together vinegar, garlic,

and 1/3 cup (80ml) oil and add to salad.

5 Tear ciabatta into large chunks and toss

though salad. Season well. 6 Allow to stand

for 30 minutes for bread to soak up juices. 7 Serve salad topped with torn mozzarella and

basil.

CAPRESE SALAD

• 1 ball of buffalo mozzarella • 2 ripe large

Italian tomatoes • Fresh basil • 1 clove garlic

• 3 Tbs good olive oil • Salt and black

pepper •Chives • Flat leaf parsley • 1⁄2 lemon

1 Slice the mozzarella and tomatoes into

about 1cm rounds. 2 Crush the garlic and

add to the olive oil and season well.

3 Squeeze the lemon into the olive oil.

Mix well. 4 Layer the tomatoes with the

mozzarella and the fresh basil leaves on a

plate. 5 Drizzle with the olive oil mixture and

garnish with chopped chives and parsley.

GREEK SALAD WITH MARINATED FETA

• Lettuce • Cucumber, sliced • Cherry

tomatoes • Olives • 3 rounds feta

Marinade: 1⁄4 cup olive oil • 4 Tbs lemon juice

• 2 Tbs fresh oregano • 1 Tbs fresh mint,

chopped • 1 lemon, zest

1 Toss lettuce, chopped cucumber,cherry

tomatoes and olives into a bowl and top

with the marinated feta. For the marinated feta: Mix olive oil with lemon juice, fresh

oregano, fresh chopped mint and the

lemon zest. 2 Pour over 3 rounds of cubed

feta and allow to marinade for 20-30

minutes.

CRUNCHY CABBAGE SALAD

Salad: Thinly sliced cabbage • 80 g Chinese

noodles • 1⁄2 cup slivered almonds • 1⁄3 cup

sesame seeds • 1⁄3 cup sunflower seeds •

3 spring onions, chopped. Dressing: 1⁄2 cup

stock or flavour sachet from noodles • 1⁄4 cup

oil • 1⁄4 cup sugar • 1 Tbs vinegar • 1 Tbs soy

sauce

1 Break up the noodles and toast in the oven

together with the almonds and seeds, keep

an eye on them, and give them a stir so they

brown evenly. 2 Mix dressing ingredients

together. 3 Once the noodles, almonds and

seeds are cool add to the cabbage and

spring onions. 4 Pour dressing over just before

serving.

AUBERGINE AND BROCCOLI SALAD WITH CUMIN AND HONEY• 10 baby aubergines • 1⁄2 broccoli • Roll

of goats cheese • 1 plum • 1 thumb ginger

• 2 fat garlic cloves • 2 Tbs honey • 2 tsp

cumin • Vegetable oil • Extra Virgin olive oil

• Seasoning

1 Preheat oven to 220° C. 2 Slice the

aubergine about 1/2 cm thick. 3 In a large

bowl, mix the cumin, honey, salt and pepper

and about 2 T vegetable oil together. 4 Toss

the aubergine slices into the mixture and

make sure they are all coated. 5 Lay them

out on a baking tray and place in the oven

for about 10-15 minutes or until just starting

to brown. 6 Cut the broccoli florets into flat

trees (the same thickness as the aubergine).

7 Grate the garlic and peel and grate the

ginger on the small (not smallest) eye of the

grater. Toss the broccoli in a pan with a little

vegetable oil and the ginger and garlic,

season well until just done. Skin and dice the

plum into small blocks. 8 Lay the aubergines

and the broccoli onto a platter and crumble

over the goats cheese. 9 Garnish with the

diced plum.

PEAR AND ALMOND SALAD WITH SWEET ONION DRESSING

• 3 Tbs extra-virgin olive oil • 1 onion - finely

diced • 3 Tbs white balsamic vinegar • 10 ml

dijon vinegar • 1 dash salt and milled pepper

• 30 g watercress - or rocket • 1 pear - thinly

sliced • 60 ml blue cheese - crumbled • 60

ml flaked almonds - toasted

1 Heat olive oil in a pan and fry onion until

well browned, but not burnt. Cool slightly 2 Whisk in remaining dressing ingredients and

lightly season. 3 Toss watercress and pear

slices with 2 Tbsp (30ml) dressing and place

on two plates. 4 Scatter over cheese and

nuts. Serve with remaining dressing.

CHICKPEA, BEAN AND OLIVE SALAD

• 820 g tinned chickpeas- drained and

rinsed • 820 g tinned butter beans- drained

and rinsed • 250 ml calamata olives- pitted

and halved • 250 ml fresh parsley- chopped

• 125 ml fresh coriander- chopped • 125 ml

olive oil • 60 ml red wine vinegar • 3 cloves

garlic- crushed • 30 ml whole-grain mustard

• 4 ml salt and freshly ground black pepper,

to taste • 5 leaves of mint, chopped • 1

small handful parsley, chopped • Zest of 1⁄2

a lemon

1 Combine all the beans, olives and

chickpeas together in a bowl. 2 Place the

red wine vinegar, olive oil, garlic, mustard

and seasoning and whisk well in a separate

bowl. Add the parsely, chopped mint and

lemon zest. 3 Toss the beans in the dressing

and serve.

FOOD INTeResTs

48 GINJA FOOD

CHICKPEA, BEAN AND OLIVE SALAD

FOOD INTeResTs

49GINJA FOOD

ROAST PEPPER AND CAPER SALAD

• 6 large red, yellow and green peppers •

100 ml extra-virgin olive oil • 1 clove fresh

garlic, peeled • 15 ml fresh lemon juice • 21⁄2

ml Tabasco sauce • Salt and milled black

pepper • 30 ml capers • A handful of fresh

basil leaves • Bread to serve

1 Preheat the oven to 220°C. 2 Put the

whole peppers, stalks and all, on a baking

sheet. 3 Bake for 20 minutes, or until the skin

starts to blacken in places. 4 Now turn down

the heat and roast for another 15 minutes or

so. 5 Turn off the heat and leave the peppers

to cool down to room temperature in the

oven. 6 Cut off the stalks of the peppers and

slip off their skins. 7 Cut each pepper in half

and, using the back of a knife, scrape out

the seeds. 8 Slice into long strips.

Combine the olive oil, lemon juice and

freshly crushed garlic in a little bowl.

9 Leave to stand for 10 minutes, then stir in

the Tabasco sauce. 10 Now, using a tea

strainer or sieve, strain the oil mixture over

the peppers, pressing down on the garlic

bits with the back of a teaspoon. 11 Season

with salt and pepper and scatter with capers

and basil. 12 Let the salad stand for at least

an hour before serving so the flavours can

mingle. 13 Serve with crusty bread.

BROWN RICE SALAD WITH BABY AUBERGINE, GINGER AND ALMONDS

• 2 cups brown rice, cooked • A few

tablespoons olive oil • 4-6 small aubergine,

sliced lengthwise (or 1 medium sized one) •

2 Tbs fresh ginger, cut into ultra fine match

sticks • 1 clove garlic, finely chopped • 40 ml

water, more if needed • 2 Tbs raw almonds

• 2 Tbs flaked almonds, lightly toasted • 1

medium lemon, zested • 1 long spring onion

(scallion) snipped • 2 Tbs Balsamic glaze or

crema di balsamico • Salt, to taste

1 Heat a griddle pan on high, and brush

lightly with olive oil. 2 Griddle half the

aubergine slices, till soft, and the griddle pan

marks adhere to each side. Set aside and

sprinkle lightly with salt. 3 Remove griddle

pan and heat saucepan on medium heat.

Add 2 tablespoons olive oil to pan. Fry

ginger for a minute. 4 Add garlic for another

minute, stirring and not allowing it to burn.

Add remaining aubergine slices and water

and allow to sautée. Add salt. 5 Once soft

and water has absorbed, turn heat down.

In a serving bowl, add rice, almonds, spring

onions, both grilled aubergine and sautéed

aubergine with ginger and garlic. 6 Mix

well. Add juice of 1⁄2 lemon, lemon zest, salt

to taste and the balsamic glaze (I used a

ginger flavoured one) and toss well. Best

eaten while still warm.

CAPRESE SALAD SPREAD

FOOD INTeResTs

50 GINJA FOOD

Very Important Person?... Now You Are

w w w . a n g e l g a b r i e l . c o . z a

w w w . a n g e l g a b r i e l . c o . z a

THE KISS OF THE ARTICHOKENUTRITIOUS, PRETTY AND OH-SO-GOOD,

THERE’S NO REASON TO SHY AWAY FROM THESES VEGETABLES.


On This Page: Various shots of artichokes, whole and cut. Opposite page: Executive Sous Chef Candice Philip from the Saxon Boutique Hotel

FLOWER-SHAPED AND ATTRACTIVE WITH ITS VARYING SHADES OF GREEN, it’s the Globe Artichoke that many of us think of when

we’re talking about this particular vegetable. The buds and the heart are the delicious edible part, to be eaten before they

bloom, and with a variety of ways to cook them, they make for an elegant and tasty dish.

The Globe Artichoke is part of the Thistle family, Executive Sous Chef Candice Philip from the Saxon Boutique Hotel,

Villas and Spa restaurant Five Hundred explains. “There is also the Jerusalem Artichoke, which is part of the Sunflower family,

also known as Sunchoke or Earth Apple.”

The Jerusalem Artichoke, which is actually a tuber used as a root vegetable, vaguely resembles the ginger root

with a crisp texture when raw, she says. “Jerusalem Artichokes can be used as a substitute for potatoes as they have a similar

consistency, although they don’t contain starch but are considered a rich carbohydrate and a healthy choice for diabetics

because of the fructose value.” Because Jerusalem Artichokes are high in potassium and iron, Candice says they can be eaten

cooked or raw with their earthy nutty flavour. Sliced thinly it’s great for salads.

“When boiled they may become mushy but they retain their texture when steamed or toasted.”

The Globe Artichoke, on the other hand, is a true artichoke and is a fibrous leafy flower, she explains. “While the outer leaves are

usually discarded, the thin inner leaves and heart are edible. It’s best to remember that when cleaning these artichokes,

you should have an acidic solution to place them into such as lemon juice or vinegar water.

This will help prevent them from turning brown due to oxidation.”

Candice, who recently won the regionals for Global Chefs and will be representing Africa and the Middle East at the finals,

says that this flower has the highest antioxidant value of all vegetables and aids in digestion and even lowers cholesterol levels.

Globe Artichokes can be steamed or boiled in salt water for about 35 minutes. “They are great as part of an anti pasti,

stuffed, grilled, marinated, or baked, served with hollandaise or even a simple vinaigrette.

Locally we can find Globe Artichokes farmed in Parys, along the banks of the Vaal River.”

Both the Jerusalem Artichoke and the Globe Artichoke are used to make spirits and liqueurs too,

if you’re interested in creativity with a twist when it comes to these vegetables. “The Globe Artichoke is the primary flavour

to an Italian liqueur called Cynar, which is part of the Campari group and is used as an aperitif. The Jerusalem Artichoke is used

to make a spirit called ‘Jerusalem Artichoke Brandy’, also known as Rossler.

It is characterised by its earthy nutty flavour and the spirit is used as a digestive,” Candice explains.

Both unique and with a very distinct taste, a lot of fun can be had in the kitchen with the Jerusalem Artichoke and the

Globe Artichoke. Candice, who devises inventive and creative menus for the Saxon,

shares one of her favourite artichoke recipes with Ginja. G

FOOD INTeResTs

55GINJA FOOD

BRAISED PORK CHEEK, CONFIT CELERIAC, POTATO AND jERUSALEM ARTICHOKE PUREE WITH PEAR AND MUSTARD CHUTNEY.

PORK CHEEK: AVERAGE SIZE PORK CHEEKS • WHITE MIREPOIX VEGETABLE MIX (MASS BASED ON SIZE OF PORK CHEECKS)

1. Clean most of the fat off of the pork cheeks from the head of the pig.

2. Place in a Bain Marie ready for cooking. Cover with white mirepoix

veg – onions, leeks, celery, thyme and garlic seasoning ( salt and pepper).

3. Cover with cream and wrap with foil ready for the oven. Braise in the oven at 180ºC for about 2.5 hours.

jERUSALEM ARTICHOKE POTATO PUREE: 1 LITRE MILK • 20 EACH ARTICHOKES • 6 WHOLE POTATOES • SEASONING (SALT & PEPPER)

1. Roast the potatoes on salt in the oven until soft and then pass through Tami sieve.

2. Infuse the artichokes in the milk and remove artichokes from the milk to blend the potato to a smooth puree.

3. Remove meat from artichokes and add to the puree and check seasoning of puree. Dry the skins to make crispy.

FOR THE PEAR CHUTNEY: 1 ONION, FINE BRUNOISE • 4 GREEN PEARS, FINE BRUNOISE • 1 TBSP FINELY CRUSHED BLACK MUSTARD SEEDS • 1 CUP BROWN SUGAR • 500ML WATER • 350ML WHITE WINE VINEGAR • 100ML CARAMELISED HONEY

1. Sauté onions in a hot pan and add the finely crushed black mustard seeds to bring out the aromas.

2. Now add the pear and brown sugar allowing to caramelise about 15 - 20 minutes.

3. Add the 500ml water and allow to reduce down at a simmer until the pears are soft (about 45mins).

4. Add the white wine vinegar and simmer, should be a golden colour and almost sticky consistency.

5. Add the caramelised honey and check seasoning, add salt if necessary. Should resemble a sticky salsa when finished.

FOOD INTeResTs

56 GINJA FOOD

T H E P R I C K L Y O N T H E P E A RTHIS FRUIT MAY DERIVE FROM THE CACTUS FAMILY,

BUT IT’S CERTAINLY NOT TO BE OVERLOOKED.


58 GINJA FOOD

PRICKLY PEARS ARE NOT ONLY A TASTY TREAT BUT THIS BULB-SHAPED FRUIT CAN BE USED IN A VARIETY OF WAYS TO CREATE INNOVATIVE ADDITIONS TO MEALS OR BEVERAGES. WHAT’S MORE IS THAT IT IS BEAUTIFUL TO LOOK AT,

MAKING FOR GREAT PRESENTATION. WHEN IT COMES TO THE PRICKLY PEAR, YOU CAN’T GO WRONG.

Commonly called cactus fruits, Prickly Pears

often feature small prickles that are as fine

as hairs. These are referred to as glochids.

They are dense fruits and the outer skin can

take on different colours including greens,

yellows, oranges and pinks. Often they

even take on a neon shade – a colourful

addition to any centre piece or fruit bowl.

Sarah Graham, South African author

of cookbook Bitten and food blogger of A

Foodie Lives Here, says she recommends

this fruit because it’s not only pretty but it’s

delicious. She adds, “Prickly Pears have a

very tough and unpleasant outer skin that

needs to be carefully removed before you

eat the inner flesh of the fruit. To do this,

slice off both ends of the prickly pear, then

make a shallow slice down the length of

the fruit, cutting through the skin only, then

carefully peel off the skin and discard.”

Prickly Pears are delicious to eat raw

once peeled, often described as a sweet

watermelon flavour. Simply chop it up and

eat as is or add it to salads, cream, ice

cream or dessert dishes.

“The juice of Prickly Pears is often used to

make lemonade or cocktails – a beautiful

Magenta coloured, watermelon flavoured

Mojito anyone?” says Sarah and adds

that they also make for fresh and delicious

sorbets and granitas.

Prickly Pears can also be used to make

flavoured jellies or can be used in pies or

can be preserved. There is even a recipe

for a Prickly Pear wine. You can’t go wrong

with these on your ingredients list.

Dietitian Nathalie Mat warns that while

Prickly Pears may be good to eat, they do

have a reputation for causing constipation.

“The adage of everything in moderation

may be important when it comes to these

fruits,” she explains. G

Prickly Pear Sorbet

1 CUP WATER • 1⁄2 CUP CASTER SUGAR8 PRICKLY PEARS, PEELED AND CUBED

jUICE OF 2 LIMES • 1 TSP CHOPPED FRESH MINT

1. Add the water and sugar to a small saucepan and simmer until the sugar has dissolved

and the mixture thickens slightly, about 5 minutes.

2. Meanwhile, place the prickly pear cubes into a jug blender or food processor and pulse until smooth.

3. Mix the syrup with the prickly pear purée, lime juice and chopped mint. Place in an airtight container in the

freezer and leave for 3-4 hours. Remove, break up the ice crystals with a fork or in your food processor, return to the

freezer and repeat once more in another 3 hours time. Return to the freezer and leave until firm, then serve immediately.

FOOD INTeResTs

59GINJA FOOD

Two Nederburg reds were selected as ideal partners for duck and chicken respectively, in China’s recent Perfect

Pairing Awards run by wine journalist, judge and publisher of the esteemed The Wine Review, Ch’ng Poh Tiong.

The 2010 vintages of Nederburg Ingenuity Red and The Motorcycle Marvel were amongst a handful of wines chosen as

excellent matches from an extensive line-up of Old and New World evaluated for the purpose.

The Ingenuity Red, a blend of Italian varietals Sangiovese, Barbera and Nebbiolo was selected for Chaozhou braised

duck. It also won a gold medal in the parallel 2013 Wine Review Challenge, also run by Ch’ng, who is also a judge for

Decanter World Wine Awards.

The Motorcycle Marvel, a blend of Rhône varietals, mainly Grenache, Carignan and Shiraz, was paired with Cantonese

roast chicken. It took silver in the Wine Review Challenge.

Chaozhou is in Guangdong Province and noted for its fairly light cuisine. Braising is a popular form of cooking and duck

is prepared with soy sauce, lemongrass, galangal (similar to ginger), garlic, cloves, cinnamon and star anise.

Cantonese roast chicken is prepared with soy sauce, sesame oil and a hoisin and honey glaze or with spiced salt and

has a very crispy skin.

“These results are a real eye-opener and encourage us to be much more adventurous in our pairings” says Nederburg’s

global marketing manager, Lynette Harris. She adds that sales to the East are growing in double digits.

Another Nederburg wine, available exclusively on the Nederburg Auction, the 2008 Two Centuries Cabernet

Sauvignon, won silver in the Wine Review Challenge.

Nederburg cellar master Razvan Macici recently returned from a highly successful trip to Hong Kong, Beijing, Shanghai

as well as to Singapore, Bangkok and Taipei.

“It was fantastic to discover how versatile our wines are and how well they go with so many Chinese and other Asian dishes,” he said. G

N E D E R B U R G T U R N S H E A D S I N T H E E A S T

Who says white wine is the only option for poultry?

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60 GINJA FOOD

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Inspired by Zonnebloem’s plush, plummy Merlot, food fundi Andy Fenner has re-interpreted an old French

farmhouse favourite. Instead of chicken, he uses quail for this superb, slow-cooked dish that will have everyone

fighting for the last drop of sauce made with a full bottle of the wine.

The Merlot’s red fruit, chocolate and mocha tastes give depth and substance to the dish. To make the most

of the meal, echo those delicious flavours by serving another bottle of the beautifully layered and

soft-textured red from one of South Africa’s favourite cellars. G

F O R T H E P O T

qUAIL AU VIN, WITH ZONNEBLOEM MERLOT 2011

• 3 WHOLE qUAILS, CUT INTO BITE-SIZED PORTIONS BY YOUR BUTCHER (OR YOU CAN DO THIS EASILY AT HOME), AND KEEP THE CARCASSES ASIDE FOR THE STOCK

• 1 ONION, 1 CARROT AND 6 WHOLE BLACK PEPPERCORNS (FOR THE STOCK) • 150G PANCETTA • 30G BUTTER • 2 MEDIUM ONIONS, PEELED AND ROUGHLY CHOPPED • 1 LARGE CARROT, ROUGHLY CHOPPED

• 2 STICKS CELERY, THOROUGHLY WASHED AND ROUGHLY CHOPPED • 2 CLOVES GARLIC, PEELED AND FINELY SLICED • 2 TABLESPOONS FLOUR

• 2 TABLESPOONS COGNAC • 1 BOTTLE ZONNEBLOEM MERLOT 2011 • 4 TO 5 SMALL SPRIGS OF THYME • 3 BAY LEAVES • 40G ADDITIONAL BUTTER

• 12 SMALL COCKTAIL ONIONS (OR SHALLOTS), PEELED AND qUARTERED • 200G SMALL MUSHROOMS

1. Put the quail carcasses into a deep pan, cover with water, add the onion, the carrot, six whole peppercorns and

bring to the boil. Turn the heat down and let it simmer until you need it.

2. Meanwhile, cut the pancetta into short strips. Place with the butter, into a thick-bottomed casserole

dish and gently cook over moderate heat. Stir, from time to time (it mustn’t burn). When golden, remove and place

into a bowl, leaving behind the fat in the casserole.

3. Season the quail pieces with salt and pepper to taste and place them in the hot fat in the casserole.

Turn them when the skin begins to get a nice golden colour. Be careful not to burn the skin (this is crucial to the end flavour

of the dish). When you’re happy with the colour of the meat, lift the quail out and add to the bowl with the pancetta.

4. Add the onions and carrot to the casserole and cook slowly, stirring from time to time, until the onion is translucent and it

has gone some way to dissolving some of the casserole juices. Add the garlic. Return the quail and pancetta to the casserole,

stir in the flour and let everything cook for a minute or two before pouring in the cognac and wine.

5. Add the herbs and spoon in ladles of the simmering stock until the entire dish is covered. Bring to the boil and then quickly

turn the heat down so that the sauce bubbles gently. Cover partially with a lid.

6. Melt the additional butter in a small pan. Add the small peeled onions and then the mushrooms. Allow to cook until golden

and then add to the casserole with a seasoning of salt and pepper. Check the quail after 40 minutes to see how tender it is.

Turn the heat up and let the sauce reduce and thicken. It should be glossy. Garnish with parsley and serve with crusty

bread to mop up the sauce.

Classic Poultry Dish RE-Interpreted for Zonnebloem

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qUAIL AU VIN, WITH ZONNEBLOEM MERLOT 2011

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R E D C A R N A T I O NT A K E S D I A M O N D

THE RED CARNATION HOTEL COLLECTION SOUTH AFRICA TAKES THE HONOURS ONCE AGAIN AT THE DINERS CLUB WINELIST AWARDS

On this page: The Oyster Box’s private wine selection. Opposite page: Fine dining picnic and wine tasting at Bushmans Kloof.

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have all won the highest accolade, the

Diamond Award, in the prestigious 2013

Diners Club Winelist Awards which were

announced recently.

Bushmans Kloof has received this accolade

no less than nine times, while this year marks

the sixth Diamond Award for The Twelve

Apostles Hotel, and the fourth consecutive

year for The Oyster Box, which opened in

2009.

This year’s prominent judging panel was

chaired by veteran wine critic and author

Dave Hughes and comprised MasterChef

South Africa judge and Executive Chef

of the Monde Vino restaurant Benny

Masekwameng; Rossouw’s Restaurants

author JP Rossouw; co-owner of Winestyle.biz,

Nikki Dumas; leading wine critics, Christine

Rudman and Fiona McDonald; and the head

of the Cape Wine Academy, Marilyn Cooper.

The judges’ task was to select wine lists that

were interesting, varied and original, easy to

use, informative, accurate and well matched

to the cuisine of the house. The winning wine

lists also had to reflect trends in still, sparkling

and fortified wines and grape-based spirits.

The panel further evaluated balance, pairing

ability and list presentation. To be awarded

Diamond status, wine lists had to achieve an

impressive score of over 91%.

The Red Carnation Hotel Collection takes

a dedicated, passionate approach to its

food and wine offering in order to create

a truly memorable and authentic dining

experience. The carefully selected wine lists

at The Twelve Apostles, Bushmans Kloof and

The Oyster Box feature a perfectly balanced

selection of iconic South African mainstays

and new trailblazers, as well international

offerings, special vintages and rare-auction

wines.

The Twelve Apostles’ winning wine list was

compiled by Head Sommelier Gregory

Mutambe, one of South Africa’s rising stars

in the wine world. Mutambe’s list of 219

wines reflects the latest South African and

international trends, specially selected to

complement the elegant international

cuisine and local flavours presented at its

Azure Restaurant.

Augmenting Bushmans Kloof’s superb wine

list, selected by F&B Manager Michel Bouic,

together with Wine Concepts, is a menu

bursting with fresh Cape Contemporary

Cuisine that features selected home

grown produce from the lodge’s organic

gardens. Signature dishes proudly showcase

the regional cuisine, their flavours further

enhanced by 212 local and international

wines.

The Oyster Box’s 248-strong wine list

comprises a selection of both Old World

style and the more robust New World wines.

It features an extensive choice of local and

international vintages enjoyed in its fine

dining restaurants by discerning guests from

around the world.

THE RED CARNATION HOTEL COLLECTION SOUTH AFRICA’S THREE PROPERTIES – THE TWELVE APOSTLES HOTEL AND SPA IN CAPE TOWN; BUSHMANS KLOOF WILDERNESS RESERVE & WELLNESS RETREAT IN THE CEDERBERG MOUNTAINS; AND THE OYSTER BOX IN UMHLANGA,

On this page, above: The Oysters Box own wine cellar houses local and international ‘award winning’ wines. Opposite page, clockwise: The view of the lighthouse from the The Oyster Box’s; the grand deck of the Bushmans Kloof; The Twelve Apostles Terrace; Azure restaurant.

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On this page, above: One bed sea facing suite at the Twelve Apostiles. Below, from left: Private deck over looking the Atlantic Ocean; Twelve Apostles scallops dish; Mac delivering room service to guests. Opposite page: Apostles Presidential Suite’s private deck.

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ABOUT RED CARNATION HOTELSRed Carnation Hotels is an award-winning collection of five and

four star family-run boutique hotels in London, Dorset, Guernsey,

Geneva, Florida and South Africa. Each property has its own

individual character and unique location that reflects the local

environment, culture and cuisine. They all share the qualities that

win Red Carnation so many prestigious awards – splendid luxury,

generous hospitality, inventive and traditional cuisine, private

art collections, passionate service and loyal staff committed to

creating richly rewarding experiences for all their guests. For more

information about these award-winning hotels and the rest of the

Red Carnation Collection, please go to www.redcarnationhotels.

com

THE TWELVE APOSTLES HOTEL AND SPANestled between the unspoiled natural beauty of the majestic

Twelve Apostles mountain range and the Atlantic Ocean. This five

star luxury hotel has an unrivalled location.

Repeatedly voted as one of Cape Town’s best hotels, and a

member of Leading Hotels of the World, the Twelve Apostles Hotel

& Spa boasts the world-renowned Azure Restaurant with its inspired

international cuisine with South African influences and the finest

local herbs, seafood and wines. The Leopard Room Bar and Lounge

is an elegant and sophisticated cocktail bar with live music and

breathtaking panoramic sunset views from the Terrace.

Relax and enjoy a signature African Treatment at the award

winning Spa at The Twelve Apostles. The outside spa gazebo’s enjoy

a spectacular view of the ocean.

With 55 spaciously appointed guest rooms, 15 luxurious suites and

the breathtaking Presidential Suite, each individually decorated

guest room reflects the fresh, calming environment combining

sophistication with simplicity, comfort and elegance. Wifi is

complimentary and there is also a business centre and 16 seat

cinema. The hotel provides a complimentary shuttle to nearby

Camps Bay and the Victoria and Alfred Waterfront daily.

INSIDER TIP: The hotel’s Helipad makes the eight minute helicopter

trip to Cape Town’s V&A Waterfront a flight to remember!

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“Surrender to the power of nature”

On this page: The Kadoro House at Bushmans Kloof. Originally an old shepherd’s house, the structure has been renovated and furnished, but not modernised. Kadoro has

no electricity; outside, the starlit Cederberg Mountains wend their way into the distance under clear night skies. Ideal for

romantic private dining and intimate groups.

WINe

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WINe

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BUSHMANS KLOOF WILDERNESS RESERVE AND WELLNESS RETREATLocated 270 kilometres from Cape Town,

Bushmans Kloof Wilderness Reserve &

Wellness Retreat is a five-star ecological

oasis in a wind-sculpted landscape of

ancient rock formations. A predator and

malaria-free reserve, it is a sactuary for

many endangered species of fauna and

flora and is renowned as the ‘world’s largest

open air art gallery’ with over 130 ancient

Bushman rock art sites.

Great focus, deeply rooted in nature,

is placed on wellbeing and wellness, to

offer solace for body, mind and spirit. The

intimate spa and riverside spa gazebo

are inspired by the unique holistic healing

qualities so special to this area, including

treatments rich in pampering ancient

remedies, complemented with indigenous

rooibos, flowers and plants.

Dine under the African stars in a range of

breathtaking locations and savour delicious

organic cuisine created from local recipes

with ingredients sourced from the freshest

produce.

Experience evening nature drives, swimming

in rock pools and near waterfalls, hiking,

canoeing, guided rock art walks and many

other exhilarating outdoor activities in one

of South Africa’s finest natural heritage sites.

Koro Lodge, a private, fully catered villa,

5 minutes from the main lodge, offers the

ideal intimate wilderness experience for

families with children of all ages and groups

of friends.

THE OYSTER BOXStanding majestically on Umhlanga’s

prestigious beachfront, this five star hotel

combines colonial charm and traditional

hospitality with sweeping views of the Indian

Ocean and the iconic ‘Lighthouse’.

A few minutes’ walk from Umhlanga Village

Centre, with easy access to Durban,

International Airport, numerous shopping

centres, the Midlands and Drakensberg

Mountains as well as game parks, lodges

and historical battlefields.

The individually-decorated rooms, suites

and villas are not only supremely stylish and

comfortable but equipped with the latest

state of the art amenities.

Renowned for its passionate service and

excellent cuisine, you can dine in six

different venues - from the casual ‘Ocean

Terrace’, to the fine-dining ‘Grill Room’. The

sunken ‘Wine Cellar’, is ideal for private,

intimate occasions. The ‘Palm Court’, serves

a lavishly traditional ‘High Tea’ daily. The

rooftop ‘Lighthouse Bar’ offers sunset views

of the iconic lighthouse and ocean and the

contemporary ‘Oyster Bar’ serves freshly

plucked oysters and Champagne.

The luxurious spa offers an extensive variety

of health and beauty enhancing treatments

that utilise the exclusive range of B|Africa

spa products.

The Oyster Box is KZN’s premiere wedding

and honeymoon destination and a popular

venue for conferences, workshops and

business travellers.

Insider Tip: Relax and unwind in South

Africa’s only authentic Turkish Hammam at

The Spa at The Oyster Box Hotel.

WINe

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On this page: The Oyster Box’s library known as the Clock Library. Opposite page: Private evening picnics at Bushmans Kloof.

WINe

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T H E C O F F E E O D Y S S E YSEVEN YEARS OF GREAT COFFEE AND

SERVICE LEADS TO ENTREPRENEURIAL RECOGNITION

05 AUGUST 2013: THE DAILY BUZZ, AN UPMARKET CHAIN OF CORPORATE COFFEE BARS, has been named as a

finalist in the 2013 Sanlam/Business Partners

Entrepreneur of the Year® competition. This

announcement comes as the coffee bar

company celebrates its seventh birthday

in August and the opening of its seventh

coffee bar.

In an age in which most family-owned

restaurants go out of business within the first

four years of operations, its joint owner-

directors, brothers Chris and Andrew Brown,

are thrilled to have found a winning ‘recipe

for success’.

Chris Brown, the operations director with

a background in food and travel, has

worked in some of the world’s top hotels

and restaurants. He attributes part of their

success to having had – and implemented

– a good idea at the right time.

“More South African professionals are

looking for a great specialty coffee in a

trendy and convenient spot without having

to stray too far from the office. One of our

aims was to provide the perfect location to

break away from those everyday pressures.

We have structured our coffee bars so that

they mostly work on a ‘grab and go’ basis,

allowing employees to take a short break

away from their desks without having lost

too much time.”

Interestingly, it was ‘non-foodie’ and

financial expert brother, Andrew Brown,

whose background lies in financial and

risk management in commerce and the

banking industry, who came up with the

idea of providing premium coffee in the

workplace. After first-hand experience of

mediocre coffee, Andrew approached the

bank where he worked with a proposal for

a better offering. His employer took him up

on the idea and he joined forces with his

brother Chris.

Andrew Brown comments, “The aim was to

provide quality coffee combined with great

service and allow employees to return to

their workstations quickly and efficiently.

As part of the start-up plan, Chris trained

at the London School of Coffee under

the then UK- and World Barista champion.

Since then he has enjoyed further training

in Italy and the United States as well as

coffee plantation visits in Africa. He has

also judged at the South African Barista

Championships.”

The brothers opened their first coffee bar

in August 2006 on the trading floor of the

Investment Bank at Standard Bank head

office in Johannesburg. Seven years later,

as they wait in keen anticipation to hear the

results of the 2013 Sanlam/Business Partners

Entrepreneur of the Year® competition, they

are proud of their success to date.

Chris Brown comments, “It takes continuous

hard work, innovation and attention to

detail to keep a restaurant running year

after year. Anyone who’s ever been in the

restaurant industry knows how competitive

and cutthroat an industry it can be. Margins

are low, volume is high and reputation is

everything.”

Andrew Brown concludes, “Small

businesses have their own unique place

in the economy, obviously by providing

work for their employees as well as being

traditionally open to innovation, new ideas

and the accessible use of technology.

As a services company we are reliant on

people and have, over the years, steadily

hired more employees. As of July this year

we now employ 58 people - something

we are very proud of as South African

entrepreneurs. It has been an incredible

learning curve for us to get where we are

now and we are proud to think that we

are making our own contribution to South

Africa’s growth and economic

well-being” G

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“We create an uplifting space by providing an everyday destination where our customers are greeted by name with an amazing cup of coffee”

On this page, above: Chris and Andrew Brown. Below, from left: the cinammon cuppachino; fresh coffee beans.

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UNDER THE CHEF’S HAT

BEHIND THE SCENES AT AFRICAN PRIDE HOTELS.

AFRICAN PRIDE HOTELS FEATURES SOME OF THE MOST BEAUTIFUL PROPERTIES IN SOUTH AFRICA, ALONG WITH TOP RESTAURANTS AND EXQUISITE CUISINE. GINJA LOOKS AT THE MEN AND WOMEN WHO PUT THEIR

SOULS INTO WORLD-CLASS DISHES.


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Over the past three years Hanroe Erasmus has honed his skills overseeing five food outlets in the African Pride Melrose Arch Hotel, including the 100-seater fine dining restaurant March. As the Executive Chef, he understands the good life and the cuisine that goes with it in Johannesburg’s busy city.

Hanroe, who has spent most of his working life in five-star hotels and restaurants creating dishes as culinary works of art, says he has loved the last three years

at the hotel because he has the freedom to be creative along with a fantastic team. “I love working here because every day is filled with challenges and no two days are ever exactly the same.”

When it comes to working in South Africa, it’s the great variety of cultures and types of cuisines found locally that make him happy. He explains that in such a wonderful country, we have some of the freshest produce and the best weather almost all year round.

With his creative streak, Hanroe says that he loves going to work every single day because he gets to play. “I have never worked a day in my life because I have a lifestyle and not a job.”

This month, he says every South African needs to have cream, good quality ham or pancetta and cold smoked Scottish salmon in their fridge. He adds, “ When you cook, try to have fun. Remember that when you cook, you use your heart and when you bake, use a recipe.”

HANROE SHARES HIS COMFORT CRèME BRûLéE RECIPE

• 2 TOTS DARK RUM • 10 EGG YOLKS • 2 TOTS BOURBON • ½ CUP SUGAR • ½ TSP GRATED NUTMEG • 2 CUPS HEAVY CREAM • 1 VANILLA POD • CASTOR SUGAR FOR CARAMELISING

1. Pour the dark rum and bourbon into a hot pan, reduce by half and set aside to cool.

2. In a large mixing bowl beat together the egg yolks and sugar until smooth.

3. Cut the vanilla pod in half lengthwise and scrape out the seeds, mix the vanilla seeds and nutmeg in with the egg yolk mixture.

4. Pour the cream and vanilla husk in a small pot and place on medium heat. Heat the cream to just before simmer point and

remove from the heat.

5. Take the vanilla husk out of the pot and discard.

6. Add the hot cream to the egg mixture one spoon at a time while whisking the egg mixture vigorously, this will temper the eggs and

will prevent curdling.

7. Once about half of the cream has been added a spoon at a time pour the remaining cream with the egg mixture and ensure it is

mixed well. Add the reduced rum and bourbon mixture to the crème and mix well.

8. Pour the crème through a fine mesh sieve to remove any small clumps that might have formed. Pre-heat the oven to 120ºC.

9. Butter 6 ramekins and pour the crème into the ramekins until almost full. Place the filled ramekins into a water bath and place in

the oven. Bake the crème for an hour.

10. After an hour the crème should be cooked, you can check whether it is cooked by lightly touching the top of the crème – it

should have a jelly like consistency. Remove the ramekins from the oven and place in the refrigerator for at least 8 hours before

serving.

FINAL PRESENTATIONAbout an hour before serving remove the crèmes from the fridge and set aside to reach room temperature. Once you are ready to

serve the crème brûlée make sure that the top of the crème is dry by lightly dabbing it with a paper towel. Sprinkle castor sugar over

the crème, making sure the entire top is covered. Using a blow torch, caramelise the sugar to form a crust over the crème.

Should you not have a blow torch you can use the grill from an oven.

NOTES: THIS RECIPE CAN bE uSED FOR NORMAL CRèME bRûLéE bY ExCLuDING THE ALCOHOL, NuTMEG AND 1 EGG YOLk.

HANROE ERASMUS, EXECUTIVE CHEF AT AFRICAN PRIDE MELROSE ARCH HOTEL

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ABBAS ABRAHAMS, EXECUTIVE CHEF OF AFRICAN PRIDE CRYSTAL TOWERS HOTEL & SPA

Abbas Abrahams’ love for cooking was born at his mom’s side in their humble Cape Flats Kitchen as a young boy in the ‘70s and has led him to an acclaimed career in some of the country’s finest hotels.

He has led a dynamic creative kitchen at the Superior Deluxe African Pride Crystal Towers Hotel & Spa at the Century City lifestyle precinct in Cape Town since 2009, showcasing South African classics like Ostrich Fillet, Rack of Lamb and Biltong Salad with a Roquefort Cheese and Quail’s Egg twist.

In a career spanning three decades, he has worked in renowned hotels and restaurants in the country. “I have worked in many hotels in South Africa but the African Pride Crystal Towers Hotel & Spa is modern and funky while maintaining the

luxury that our guests love,” he explains, “There is always a fantastic vibe, we work with the best staff and interact with our guests every day. Ultimately I think it’s the place to be seen and work in.”

Having cooked for Nelson Mandela, the late pop icon Michael Jackson, South African cabinet ministers, international sport stars and local celebrities, Abbas says he loves being a chef in South Africa. “We are hard working individuals who are always very open to sharing our experience with the younger generation of emerging chefs. We also have skills that are needed in a country like South Africa where there are many people who don’t always have something to eat. I help with various feeding schemes around Cape Town as often as possible to create something that tastes good

from what can often be a very disparate collection of donated ingredients.” In November 2012 Abbas was inducted into the exclusive Disciples d’Auguste Escoffier, which counts among its members some of the most acclaimed chefs in the world today and only a handful of South African chefs are inducted. But he says what gets him out of bed every day is being able to work with his amazing team.This month he recommends that every South African keep orange juice, flu medicine and ingredients to make a hearty soup for those cold winter nights in their fridge. He adds, “The culinary industry in South Africa has caught the celebrity chef bug, which doesn’t necessarily make for better food. My motto is, no matter where you find yourself in life, keep those feet firmly on the ground and never lose touch with your humble beginnings.”

ABBAS SHARES HIS DOUBLE RACK OF LAMB WITH TRUFFLE MASH POTATO AND CANDIED BUTTERNUT

FOR THE LAMB: 4 BONE RACK OF LAMB (FRENCH TRIMMED) • 2 SPRIGS OF ROSEMARY • 2 SPRIGS OF THYME • 1 CLOVE OF GARLICFOR THE BUTTERNUT: 100G BUTTERNUT CUT IN TO CUBES (DICE SIZE) • 30G BUTTER • 10G BROWN SUGAR

• 40ML VEGETABLE STOCK • 20ML WHITE WINE • 5G CHIFFONADE PARSLEY • PINCH OF SALTTRUFFLE MASH POTATO: 1 LARGE PEELED POTATO • 10G BUTTER • 5ML BLACK TRUFFLE OIL • 5G SALT

CRUST FOR LAMB: 30G WALNUTS • 40G GRATED APPLE • 60G BREAD CRUMBS • 20G DIjON MUSTARD • 10G SALT • 5G GROUND BLACK PEPPER

1. Season the rack of lamb with salt and a white pepper, score the fat of the lamb, seal the lamb in a pan on

high heat until lamb is brown and crispy then turn heat down so the fat can render. Once the fat is crispy add the rosemary,

thyme and garlic to the pan with the butter and let flavour of the herbs infuse with rack. Let the meat cool and place in the oven at

160ºC for 12-15min to be medium.

2. Cut the butternut into cubes, add some oil to a pan and add the butternut adding slight colour, then deglaze with the wine and

reduce, once reduced add the stock, cook on high heat and add the sugar, salt and butter (cold).

Once the butternut feels al dente add the Italian parsley to finish and reduce until a sauce consistency has formed.

3. Cook potato until fork tender for about 25 minutes. Melt butter in a small saucepan warm. Using a masher, mash the potatoes in

the saucepan. Add butter, salt and mix well using a large spoon. Stir in the truffle oil.

4. For the crust one can take the bread crumbs, walnuts, Dijon mustard, salt, black pepper and blend all the ingredients until all same

consistency then add the grated apple. Mix all together and check seasoning. When the lamb comes out the oven, baste it with

some Dijon mustard put the crust on the rendered lamb and place in the oven for about a minute and a half to become crispy.

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Top: Abbas Abeahams, Executive chef of African Pride Crystal Towers. Below, From left: Hanroe Erasmus, Executive chef of African Pride Melrose Arch ; Abbas’ double rack of lamb with truffle mash potato and candied butternut.

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Clockwise, from left: The dining area at the 15 on Orange Hotel; Sanel’s famous cheesecake; private dining areas offer an exclusive dining experience; 15 on Oranges’s breakfast buffet selection; executive chef Sanel Esterhuyse.

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SANEL ESTERHUYSE, EXECUTIVE CHEF AT AFRICAN PRIDE 15 ON ORANGE HOTEL

While it was her dream as a child to become an architect, Sanel Esterhuyse found her passion for life in the kitchen, creating dining experiences to share with guests. She has now been in the food industry for 15 years and has worked in some of South Africa’s best kitchens.When it comes to 15 on Orange, Sanel says she loves how the design and food offering needs to reflect the hotel’s contemporary and modern architecture. “It is a fantastic challenge to meld and reflect these styles in a way that satisfies all our guest needs. The hotel has a strong brand identity

and food plays an integral part in it.”A lover of food that celebrates seasonal, locally sourced ingredients and is paired with global techniques, Sanel says being a chef in South Africa is special because of how we celebrate and rediscover unique produce from South Africa and use it innovative ways, rather than trying to replicate European dishes. “Continuity and history are very important to me. It’s remembering those who went before and paying respect to earlier culinary traditions. However, South African cuisine is at last becoming the sum of its parts, the product of a pluralist

society and we should be embracing the tastes that spring from new dishes.”She adds that her food philosophy is based around flavour-driven food where the focus is on the ingredients – knowing them and understanding what compliments each other. It’s the challenges of being a chef and the fact that each day is different that keep Sanel excited, as she described herself as someone who gets bored easily. Keeping up with changing trends, she says that this month every South African should have butternut, venison and waterblommetjies in their fridge. G

SANEL SHARES HER DUO OF BEEF FILLET AND SLOW BRAISED BEEF SHORT RIB RECIPEROSEMARY MASH POTATO AND GLAZED BABY CARROT AND RED WINE jUS

1 PORTION: • 50ML CARROT PUREE • 4 X ROAST GARLIC CLOVE • 200ML ROSEMARY MASH • 4 X CARAMELIZED BABY CARROTS • 100G BEEF FILLET • 100G BRAISED BEEF SHORT RIB • PEA SHOOTS TO GARNISH • CARROT CRISPS

BRAISED BEEF RIBS WITH CRANBERRIES: • 2KG BEEF SHORT RIBS • 3 SPRIGS THYME, LEAVES REMOVED • 3 LARGE GARLIC CLOVES, COARSELY CHOPPED • 1 ½ CUPS FROZEN CRANBERRIES, THAWED • 2 MEDIUM WHITE ONIONS, COARSELY SLICED • 1 SMALL FENNEL

BULB, COARSELY SLICED • 1 CUP RED WINE • 2 CUPS BEEF STOCK • OLIVE OIL • 1 TBS. SALT MIXED WITH 1 TSP GROUND BLACK PEPPER, ½ TEASPOON CUMIN ½ TSP DRY SAGE

1. Preheat oven to 160ºC

2. Rinse and pat dry the ribs. Rub with the salt mixture.

3. Coat the bottom of an ovenproof pan with olive oil.

4. Add the ribs, in a single layer and brown evenly on all sides. Work in batches if necessary.

5. Remove the ribs from the pan. Discard all but 1-tablespoon excess fat.

6. Add the onion, fennel, thyme and garlic. Stir well and cook for 1 to 2 minutes.

7. Add ½ of the red wine to the pan and deglaze it, scraping all the brown bits on the bottom.

8. Add the cranberries and return the ribs to the pot.

9. Add the rest of the wine and the broth.

10. Bring to a boil. Cover and place in oven. Braise for 4 -6hours.

11. Transfer a short rib to a tray & remove bones. Press under weights overnight & cut into portions.

12. Pour sauce through a fine sieve into a large bowl, pressing on, then discarding, solids.

13. Skim fat from sauce.

14. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper.

15. Use the sauce to glaze the short rib when serving.

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CARROT PUREE: 30G BUTTER • 2 CARROTS, COARSELY GRATED

1. Melt butter in a saucepan over medium-low heat.

2. Add carrots, naartjie peel and a generous pinch of salt.

3. Stir mixture every couple of minutes until the carrot starts to soften. Cover with a lid and cook for about 6 minutes or until very soft.

Transfer to a blender, puree until smooth.

CARAMELISED BABY CARROTS: 150G BABY CARROTS • 250ML ORANGE jUICE • 100G SUGAR • 1 STAR ANISEED • jUICE AND ZEST OF 1 NAARTjIE

1. Combine the juice, sugar, aniseed & naartjie peel in a sauce pan and reduce to syrupy consistency.

2. Peel and trim the baby carrots, then blanch in fast boiling water and add to the glaze.

3. Keep warm, making sure all the carrots are coated in the syrup.

ROSEMARY CREAMED POTATO: 1KG POTATOES • 250ML CREAM • 10G ROSEMARY • 1 CLOVE GARLIC • 100G BUTTER

1. Peel and boil potato in salted water, remove and allow to cool slightly

2. Peel and pass the potato through a masher or veg mill

3. Heat up cream, rosemary, garlic and butter and simmer for 10minutes

4. Strain the cream mixture

5. Slowly add in batches to potatoes and pass through a drum sieve

6. Season to taste with salt and white pepper

DUO OF BEEF FILLET AND SLOW BRAISED BEEF SHORT RIB

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the helping handWHAT WE DOStreetSmart SA is a registered fundraising organisation that supports partner organisations that assist marginalised children by giving themthe support they need to lead viable lives.Giving money or gifts to a child on the street, keeps the child on the street. Responsible giving would be to donate to organisations like StreetSmart.

HOW WE WORKStreetSmart restaurants display a table card, informingpatrons that a voluntary R5 donation will be added to their bill.Diners should see their StreetSmart donation reflected on their restaurant bill.Every cent raised in StreetSmart restaurants goes to the selected beneficiaries. All of StreetSmart’s administrative costs are covered by corporate sponsorships, private donations and fundraisers.

HOW YOU CAN HELPDo the right thing and eat out in a StreetSmart restaurant and help our street children become integrated into society.

See our website for details of participating StreetSmart restaurants.www.streetsmartsa.org.za

STREETSMART SA Tel: (021) 418 0621 | E-mail: [email protected] www.streetsmartsa.org.za Section 21 Company 2004/036117/08 NPO: 051- 449 PBO: 930015804

“You have not lived until you have done

something for someonewho can never repay you.”

- John Bunyan

j A M E S M A R T I NOne of the most popular celebrity chefs to have visited

South Africa, has lost weight, has a new TV series on healthy eatWORDS PETER FELDMAN

The man who races vintage cars in his spare

time and admits that Mom’s Sunday roast

is one of his favourite meals, will be offering

visitors to the show some tasty new dishes he

has conjured up especially for the event.

This will be his third trip to the country. “I don’t

normally get much time off in the UK summer

but the BBC is letting me come out go to the

Good Food & Wine Show. It’s pretty good.”

“It’s a bit crazy these past months. There

have been projects on the go and since the

last time I came to South Africa we’ve also

got new restaurants now.”

The TV programme, “Saturday Kitchen,”

going from strength to strength and is hugely

popular over here because it’s a live show on

a Saturday morning. “I’m also doing a series

on hospital food where I’m trying to change

hospital food for the better in the UK. It’s

amazing what you can do very quickly and

how you can change things. It’s been good

fun and hard work.”

He said he’s never shunned hard work, and

doesn’t believe anybody should, because if

you want to get anywhere in life you have to

work for it and hospital food is proof of that.

There has been so much government spin

and government spend trying to revolutionise

hospital food. But sometimes you have to get

off your backside and do something about it.

You need to be on the ground to understand

the issues they have in the NHS instead of

slagging off from the sidelines.

On the cooking side, he said he will be trying

out some of the dishes that are in his new

restaurants. “I will be using new ingredients

and working them in with the good meat

you have in South Africa. I’ll also be showing

some new cooking techniques.”

Martin admitted that balancing his various

activities - restaurants, TV shows, writing cook

books and giving demonstrations – does

prove testing. “There isn’t such a thing as a

free weekend in my diary,” he laughs. “it’s

seven days a week. But it’s important to have

a good team around you in order to do your

job properly. My team have been around for

nigh on 20 years and we understand each

other and know each other.”

Asked what inspired him, he said travel

(which most chefs enjoy) and the fact that

he never gets bored of food and “that

continues to inspire me every day. I finished

work at 2 O’clock this morning. You don’t

have to do it, but I enjoy doing it. If you’re

a chef and you worry about the hours you

shouldn’t be doing the job. It’s a hospitality

industry and to me there’s nothing better

than people enjoying themselves. Food

creates an atmosphere and you can have

bad food and a bad atmosphere. It’s

doesn’t matter who you are or where you

and your presence in society, but when

good food is brought to the table it changes

the conversation. I enjoy serving food and

watching it happen.”

Martin at 40 has lead a full life. He says

he cannot do the hours behind the stove

as he did before, but he can pass on his

experience to somebody else and that’s

what he enjoys.

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Asked if there were any dreams that he had

not yet achieved, he replied that he always

wanted to be a Formula 1 driver. “I’ve learnt

to fly helicopters and planes, though.

“Life’s all about challenges. It’s all about

doing something different and pushing

yourself.”

If he could change anything in his life, Martin

would prefer a nine-day week, he quipped.

“For the first time ever I am content with my

life in where I am and where I’m going. I’m

40 years old and I can’t do things that I did

when I was 20.”

The best gadget for him in the kitchen is his

trusty set of knives which he’s had for over

20 years. “It’s important in my job. They’re

the tools of my trade and without them I

couldn’t do my job.”

He has adopted a healthy regime and lost

several kilos. “I’ve been on a diet,” he says

proudly. “Its important as you get older to

think what you’re eating. It’s mainly because

of TV,” he laughs. “Everybody’s got these

bloody big TV’s nowadays and you look the

size of a house when you’re in somebody’s

living room. I’ve had to slim down.”

When away from the kitchen and the Tv

cameras, Martin enjoys driving – he racing

around Europe soon in vintage cars – and

flying himself. I play some golf, too. I don’t

drink or smoke and these are the things I

enjoy.”

James Martin has made a great impact

since he began to appear on television

in 1996 and has rarely been off screen

since. He presents BBC1’s hugely successful

Saturday Kitchen; regularly attracting

viewers in excess of 3.5 million. It is one of the

UK’s most popular weekend shows.

He was a regular team member on Ready

Steady Cook and gained a whole new army

of fans with his prowess on the dance floor

in Strictly Come Dancing where he reached

the semi-finals. James also runs restaurant

The Leeds Kitchen. The aptly named

restaurant offers best of British food with a

twist, created by James and his restaurant

team.

He has authored numerous publications

including: Masterclass, Great British

Dinners, My Kitchen and Saturday Kitchen

Best Bites and continues to make regular

appearances around the world attracting

vast crowds for his demos. He has written

numerous best-selling cookbooks including

his latest Slow Cooking. G

M A R T I N ’ S H E A L T H Y T A S T Y D I S H E S

TARTIFLETTEJAMES MARTIN’S RECIPE FOR THIS CLASSIC DISH FROM THE RHôNE-ALPES REGION OF FRANCE,

NEAR THE BORDER WITH ITALY, IS A DELICIOUS MEAL OF POTATOES, BACON AND REBLOCHON CHEESE.

PREP TIME: 15 MIN | COOK TIME: 1 HR 40 MIN | SERVES:4• 1.5 KG MEDIUM-SIZED ALL PURPOSE POTATOES, SUCH AS DESIREE • 1 LARGE ONION, FINELY SLICED

• 50 G BUTTER • 1 CLOVE GARLIC • 4 THICK DRY-CURED SMOKED STREAKY BACON, FINELY DICED• 250 G REBLOCHON CHEESE

1. Preheat the oven to 180ºC. Place the potatoes, unpeeled, into a large pan,

cover with water and bring to the boil and cook for 15 minutes.

2. Melt the butter in a heavy-based pan over a low heat, add the onion and bacon and cook gently for

10 minutes, stirring occasionally, until softened but not coloured. Drain the potatoes and let them cool a little.

As soon as you can, peel them and cut into slices around 5mm thick.

3. Cut the garlic clove in half and rub the inside of an ovenproof dish or baking tin with it. Place some of the potato

slices over the base of the dish, season with salt and pepper and sprinkle with some of the bacon and onion.

4. Keep layering the potatoes, bacon and onion and continue until all the potatoes have been used up,

seasoning with salt and pepper between each layer.

5. Trim the sides of the petit reblochon cheese all the way around, removing about 5mm of the skin.

Place the cheese on the top of the potatoes and cover tightly with foil.

6. Bake in the oven for 1 hour, until the potatoes are crisp around the edges and the cheese is well melted.

Remove the foil and cook for a further 15 minutes, or until it is just crispy around the edges. Serve on its own or with a dressed green salad.

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TARTIFLETTE

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SLOW-COOKED PORK SHOULDER WITH CIDER AND APPLE SAUCE JAMES MARTIN SLOW-ROASTS PORK SHOULDER SO THE FAT MAKES THE SKIN NICE

AND CRISPY AND MEATS STAYS SUCCULENTLY MOIST.

PREP TIME: 10 MIN | COOK TIME: 4 HRS 10 MIN | SERVES:6-8• 3.5 KG BONED PORK SHOULDER, IN ONE PIECE • 4 TBSP OLIVE OIL • 15 G SEA SALT • 2 BRAMLEY APPLES, PEELED AND CHOPPED

• 80 G BUTTER • 75 ML SCRUMPY CIDER • 2-4 TBSP CASTER SUGAR • 1 POINTED (SWEETHEART) CABBAGE, SHREDDED

1. Preheat the oven to 240ºC. Score the skin of the pork with a sharp knife into strip, then rub the surface with the olive oil and sea salt.

2. Place in a deep-sided roasting tin with 500ml water and cook in the oven, uncovered, for 40 minutes. This will help set the crackling.

3. Cover with foil, reduce the temperature to 150C/fan 130C/gas mark 2 and cook for 3½ hours, until very tender and golden brown.

4. Remove from the oven and allow to rest for 30 minutes.

5. Put the chopped apples in a saucepan with 50g of the butter and the scrumpy.

Cover and place over a medium heat and cook gently for about 4–5 minutes until the apples have broken down.

6. Stir and season with the sugar and add a little salt.

7. Heat a frying pan until hot and add the remaining butter, the shredded cabbage and 75ml water.

Cook until just tender, then season with salt and pepper.

8. Slice or shred the meat from the pork shoulder with a fork and pile it on to a serving plate with some of the pan juices,

the cabbage and a large dollop of apple sauce.

ESCALOPES OF SALMON WITH SORREL SAUCE JAMES MARTIN’S SHARP TANGY LEMON-SCENTED SORREL SAUCE CUTS THROUGH THE

RICHNESS OF FLAVOURSOME SALMON IN THIS TASTY RECIPE

PREP TIME: 20 MIN | COOK TIME: 5 MIN | SERVES:4FOR THE SALMON: 4X75-100 G ESCALOPES SALMON • 25 G BUTTER • 2 TBSP OLIVE OIL

FOR THE SAUCE: 25 G BUTTER • 1⁄2 ONION, CHOPPED• 2 CLOVES GARLIC, FINELY CHOPPED • 50 ML DRY VERMOUTH, SUCH AS NOILLY PRAT • 300 ML CHICKEN STOCK

• 100 ML DOUBLE CREAM•200 G FROZEN PEAS • 2 TBSP LEMON jUICE • 6 LARGE SORREL LEAVES, STALKS REMOVED

1. Make the sauce first: melt the butter in a medium pan and gently cook the onion and garlic for 2 minutes.

Stir in the dry vermouth and stock, followed by the cream.

2. Add the peas to the pan, season with salt and pepper and add the lemon juice.

Bring to the boil and add the sorrel leaves. Remove from the heat.

3. To make the salmon: heat the 2 tbsp olive oil in a frying pan. Lay 3 salmon pieces together and then place

in the hot pan, skin side facing up with the butter. Cook for 1 minute then turn the salmon over and remove

the pan from the heat. The salmon will continue to cook.

4. To serve: spoon the sauce into a dish and serve the salmon on top.

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ESCALOPES OF SALMON WITH SORREL SAUCE

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COD WITH HONEY-GLAZED ONIONS FOR A SIMPLE BUT EFFECTIVE WAY OF SERVING A VERY POPULAR FISH, TRY THIS RICH AND TASTY COD DISH FROM JAMES MARTIN

• 4 COD STEAKS • 2 LARGE WHITE ONIONS, SLICED• 2 CLOVES GARLIC, SLICED • 3 TBSP EXTRA VIRGIN OLIVE OIL

• A DASH OF WHITE WINE VINEGAR • 2 TBSP CLEAR HONEY • 1 SPRIG OF THYME• 2 BAY LEAVES • 1 SPRIG OF ROSEMARY • SEA SALT AND FRESHLY GROUND BLACK PEPPER

1. Preheat the oven to 190°C. Heat 2 tbsp olive oil in a heavy-based frying pan. Gently fry the onion and garlic until softened.

2. Add the white wine vinegar, honey, thyme, bay and rosemary.

Cook gently, stirring now and then, until the onions and garlic are golden brown.

3. Cut a slash into each cod steak with a sharp knife. Stuff the cod with the cooled onion and herb mixture.

Season with salt and pepper, drizzle with remaining olive oil. Place on an oiled baking sheet.

4. Roast in the oven for about 15 minutes, depending on the thickness of the cod steaks.

CHICKEN WITH PEPPERS, CHORIZO AND CHILLI JAMES MARTIN’S CHICKEN RECIPE WITH PEPPERS, CHORIZO AND CHILLIES MAKE A

SIMPLE ONE POT MEAL THAT’S PACKED WITH SPANISH FLAVOURS

PREP TIME: 15 MIN | COOK TIME: 1 HR 30 MIN | SERVES:4FOR THE CHICKEN: 4 RED PEPPERS, DESEEDED AND CUT LENGTHWAYS INTO EIGHT STRIPS

• 350 G COOKING CHORIZO, CUT INTO 1CM SLICES• 1 CHICKEN, APPROXIMATELY 1.5KG, GIBLETS REMOVED• 400 ML WHITE WINE• 40 ML OLIVE OIL

FOR THE SAUCE: 2 OR 3 LARGE SHALLOTS, FINELY CHOPPED • 6 TBSP FRESH FLAT-LEAF PARSLEY LEAVES, FINELY CHOPPED• 1 RED CHILLI, FINELY CHOPPED • 1 GREEN CHILLI, FINELY CHOPPED • 2 TBSP FRESH OREGANO LEAVES, FINELY CHOPPED

• ½ BUNCH FRESH CHIVES, FINELY CHOPPED • 2 TBSP SHERRY VINEGAR • 2 TBSP OLIVE OIL • 1 LEMON, jUICE ONLY

1. For the chicken: Preheat the oven to 180ºC. Place the peppers and chorizo in a large casserole dish or

roasting tin and put the chicken on top. Pour the wine over it, then drizzle with the olive oil and season with salt and pepper.

2. Cover with a lid or foil and cook for 1 hour then remove the foil or lid and cook for a further 30 minutes.

3. For the sauce: Place all the sauce ingredients into a bowl, mix well, then season with salt and pepper.

4. Pour the sauce over the chicken while it’s in the pot and take to the table to serve.

PEA AND HAM SOUP ENJOY A HEARTY, SUBSTANTIAL SUPPER WITH JAMES MARTIN’S PEA AND HAM SOUP FLAVOURED WITH FENNEL AND FRESH HERBS

PREP TIME: 10 MIN | COOK TIME: 40 MIN | SERVES:6• LARGE KNOB BUTTER • 1 ONION, THINLY SLICED • 3 CLOVES GARLIC, THINLY SLICED • 1⁄4 LEEKS, THINLY SLICED

• 1⁄2 HEADS FENNEL, THINLY SLICED • 400 G COOKED HAM, CUBED • 250 ML WHITE WINE • 1⁄2 LITRES CHICKEN STOCK • 600 G FROZEN PEAS •1 TBSP CHOPPED FLAT LEAF PARSLEY•1 TSP CHOPPED MINT

1.Heat the butter in a large saucepan and gently fry the onion, garlic, leek and fennel for 10-15 minutes until soft and golden.

2. Add the ham, white wine and chicken stock. Bring to the boil, turn down the heat and simmer for 8-10 minutes.

3. Tip in the frozen peas, fresh herbs and plenty of salt and pepper. Bring back to the boil and cook for 5 minutes. Serve.

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CHICKEN WITH PEPPERS, CHORIZO AND CHILLI

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THE GINJA SELECTION GUIDE TO DINING OUT.

D I N E O U T

Below: Dining area of Henery Whites at Francourt. Opposite Page: DW Eleven-13, johannesburg

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FINE DINING

SAVOY CABBAGE RESTAURANTCape TownArea: CBDCuisine: Global International.Ambiance: BustlingAverage price pp: R275Operating Hours: Monday-Friday: Lunch12:00 - 14:30 / Monday-Saturday: Dinner 19:00 - 22:30021 424 2626101 Hout Street, Cape Town

HENRY WHITES AT FANCOURTGarden RouteArea: GeorgeCuisine: Fine DiningAmbiance: Classic EleganceAverage price pp: R210Operating Hours: Thursday - Monday: 19:00 - 22:30044 804 0000Fancourt, 1 Montagu Street, Blanco, George

DW ELEVEN - 13JohannesburgArea: Dunkeld WestCuisine: Fine DiningAmbiance: Classic EleganceAverage price pp: R220Operating Hours: Lunch: 12:00 - 14:30 - Tuesday to Sunday, Dinner: 18:30 - 22:00 Tuesday to Saturday.011 341 0663Shop 11-13 Dunkeld West Shopping Centre, Corner Jan Smuts & Bompas Streets, Dunkeld West.

LA MADELEINEPretoriaArea: Lynnwood RidgeCuisine: French, Fine DiningAmbiance: ClassicAverage price pp: R150Operating Hours: Lunch: 12:30 - 19:00 Friday and Sunday, Dinner: 19:00 - Close012 361 3667122 Priory Road,

Lynnwood Ridge

DISH RESTAURANTDurbanArea: Umhlanga RocksCuisine: ContemporaryAmbiance: Classic EleganceAverage price pp: R150Operating Hours: Monday to Sunday: 06:30 - 22:30031 581 8181Level 1, Royal Palm Hotel, 6 Palm Boulevard, Umhlanga Ridge

BRISTO

BIZERCA BISTROCape TownArea: Heritage SquareCuisine: French BistroAmbiance: TrendyAverage price pp: R120Operating Hours: Mon - Friday: 12:00 - 22:00, Saturday: 18:30 - 22:30, Light Meals021 423 8888Heritage Square,

98 Shortmarket Street, Cape Town

MEADE CAFéGarden RouteArea: GeorgeCuisine: Bistro, South AfricanAmbiance: TrendyAverage price pp: R120Operating Hours: ‘Monday - Friday 07:30am -16:30, Saturday: 09:00 - 14:00044 873 675591 Meade Street, George

CAFé DEEJONJohannesburgArea: LindenCuisine: Bistro, Light Meals, ContemporaryAmbiance: Comfy and CausalAverage price pp: R125Operating Hours: Monday to Saturday 07:00 - 21:00, Sunday 08:00 - 15:00011 026 620232 7th Street, Linden

CARLTON CAFé DELICIOUSPretoriaArea: Menlo ParkCuisine: Deli, Light MealsAmbiance: ComfortableAverage price pp: R90Operating Hours: Monday: 08:00 - 16:00, Tuesday - Friday: 08:00 - 17:00, Saturday 08:00 - 14:00012 460 799671 Thirteenth Street, Menlo Park, Pretoria

MARCOPAULODurbanArea: Mount EdgecombeCuisine: BistroAmbiance: Upmarket

Average price pp: R160Operating Hours: Lunch: Sunday - Friday: 12:00- 14:30, Dinner: Monday - Saturday 18:00 - 21:30031 502 2221Shop 3 Accord House, 2 Golf Course Drive, Mount Edgecombe

SEAFOOD

CODFATHER SEAFOOD & SUSHICape TownArea: Camps BayCuisine: Seafood, SushiAmbiance: RelaxedAverage price pp: R150Operating Hours: 12:00 till late, 7 days a week021 438 078237 The Drive,Camps Bay, 8001

RISTORANTE ENRICOGarder RouteArea: Plettenberg BayCuisine: SeafoodAmbiance: Comfy and CasualAverage price pp: R130Operating Hours: 12:00 - 22:00 Monday to Sunday044 535 9818296 Main Street, Keurboomstrand, Plettenberg Bay

BELLAGIO JohannesburgArea: IllovoCuisine: SeafoodAmbiance: Classic EleganceAverage price pp: R175Operating Hours: Lunch: 12:00 - 18:00 Monday to Sunday, Dinner: 18:00 - 21:00

DINE OUTDINE OUT

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011 268 0869Oxford Manor, Unit 1, Oxford Road, Illovo

KOIPretoriaArea: LynnwoodCuisine: Seafood, SushiAmbiance: Hip & HappeningAverage price pp: R160Operating Hours: 12:00 - 22:00 Monday to Saturday, 12:00 - 16:00 Sundays012 348 5722Shop 19, Lynnwood Bridge, Lynnwood Road

AQUADurbanArea: Umhlanga Rocks Cuisine: Seafood

Ambiance: RelaxedAverage price pp: R140Operating Hours: Monday to Thursday: 18:00 - 22:00, Friday & Saturday: 18:00 - 23:00031 580 5600Sibaya Casino, 1 Sibaya Drive, Umhlanga Rocks

MEDITERRANEAN

CONSTANTIA UITSIGCape Town:Area: ConstantiaCuisine: ItalianAmbiance: Wine Farm Average price pp: R160Operating Hours: Lunch:

12:30 - 14:30, Dinner: 19:30 - 21:30 - Open 7 Days a week021 794 4480Constantia Uitsig Farm, Spaanschemat River Road, Constantia

CHUTZPAHGarden Route:Area: KnysnaCuisine: International, Mediterranean, MoroccanAmbiance: Authentic CultureAverage price pp: R195Operating Hours: Monday to Sunday: 19:00 – close044 386 0046Phantom Pass, Phantom Forest

A CHURRASQUEIRAJohannesburgArea: Craig Hill ParkCuisine: Steakhouse, PortugueseAmbiance: Comfy & CausalAverage price pp: R130Operating Hours: Tuesday to Saturday 12:00- 22:00, Sunday 12:00 - 20:00011 435 4092122 Main Street

L ‘EPICURIEN & LA TERRAZZA PertoriaArea: Nieuw NuckleneukCuisine: MediterraneanAmbiance: UpmarketAverage price pp: R180

Operating Hours: Monday to Sunday: 12:00 - 22:00012 460 4900156 Kleine Street, Nieuw Nuckleneuk

ANGELO’S RISTORANTEDurbanArea: UmhlangaCuisine: MediterraneanAmbiance: RelaxedAverage price pp: R140Operating Hours: Lunch: 10:30 - 14:30 – Sunday-Friday, Dinner: 17:30 - 21:30 Monday-Sunday031 561 3245Shop 13 Granada Square, Chartwell drive, Umhlanga

Above, from left: Rack of lamb with a lamb jux from Henery Whites, Francourt; Tuna Maki roll at Koi, Pretoria; Pasta dish from Constantia Uitsig, Capr Town, shredded lamb pasta from L ‘Epicurien & la Terrazza, Pretoria.

“the fusion of Italian cuisine and Mediterranean flair with a South African Twist.” - L ‘Epicurien & la Terrazza, Pretoria.

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TELL US A LITTLE BIT ABOUT WHAT’S HOT IN THE UKAT THE MOMENT WHEN IT COMES TO FOOD TRENDS?“The hot trend at the moment in the UK is street food. It has been growing for a few years now but it seems to have exploded recently. There are even awards dedicated to the movement. All very exciting!”

WHAT DICTATES THESE FOOD TRENDS?There are a number of factors but recognised and respected chefs play a huge role in growing awareness for trends such as the new street food trend. The great news is that most of the chefs believe in organic and ethically responsible ingredients so they are trying to pioneer the smaller producer and be socially responsible. Social media also helps spread the word about what’s hot and what’s not on the food scene.

HOW, AS A CHEF, DO YOU STAY ON TOP OF WHAT’S POPULAR OR DO YOU DETERMINE WHAT’S POPULAR?I am a keen blogger and I use social media to learn about what’s happening. I also spend as much free time as I can learning about different trends. It’s astonishing to see the impact these forms of communication have, and I often hear about a food trend through these channels. I also have a few ideas of what I believe is going to be popular and what’s great about the food world is that it’s constantly changing and so it may not be popular now, but it could be in the future.

A WINTER FOODIE TIP?Make up your own garam masala by dry frying some aromatic spices in a pan until aromatic. Grind them up

and keep them in your cupboard for when you want to liven up those winter ingredients.

DO YOU KNOW ANYTHING ABOUT SA FOOD? DOES SA REFLECT GLOBAL TRENDS OR DO

WEHAVE SOMETHING UNIqUE?I have never visited SA before so I am really excited about learning about your food trends and favourite dishes. Tales of the bunny chow have travelled across the seas and so I am keen to try it. I look forward to learning more about the foodie scene and seeing if it reflects the global trends I have experienced from my travels. G

CELEBRITY CHEF ANjALI PATHAK JOINED SOUTH AFRICA FOR THE DURBAN GOOD FOOD &

WINE SHOW. SHE CHATS TO GINjA.WORDS TAMMY SUTHERNS

SELECTED CHEF

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GINJA Food & Lifestyle Magazine Sep '13

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Transcript of GINJA Food & Lifestyle Magazine Sep '13