GINJAthefoodmagazine

AROMATIC FLAVOURSDishes fromthe East

Herbs & Spice- Chef Reuben Riffel

WIN!- Jackie Cameron’srecipe book!

MS CUPCAKE- LONDON BAKER • FLU FIGHTING FOODS • DELHEIM WINE ESTATE

BILLGRANGER

INSIDE!RECIPES

South AfricaJuly 2013 R30.00 incl.VAT Other Countries R25.80 (excl taxes)www.ginjafood.com

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80/Bill GrangerA look AT ThE RIsING sTAR AND hIs hEAlTh DIshEs!

NEWS11/The SpaceREINVENT YOUR COOKING AREA HEALTH16/Flu Fighting FoodskNow who youR pRoTEcToR Is IN youR DEfENcE DuRING wINTER

19/Quick FixesBoosT youR ImmuNE sysTEm wITh ThE RIGhT kIND of fooDs.

22/The Pear5 GooD REAsoNs To EAT ThEm!

TRAVEL ABROAD24/EgyptwhERE IT All bEGINs

34/Aromatic FlavoursdIshEs fROm ThE EAsT

TRAVEL LOCAL46/HogsbackThE plACE Of mAGIC, mYsTERY ANd mAGNIfICENCE

FOOD INTERESTS52/A touch of somethinghOw TO UTIlIsE YOUR spICE RACK sAYs ChEf REUbEN RIffEl.

54/allabout spicesUNdERsTANd whAT flAVOURs sUIT CERTAIN dIshEs.

56/GuavaswhY YOU shOUld bE INClUdING ThIs pRETTY pINK psIdIUm GUAVA IN YOUR dIET.

SWEET TOOTH62/Ms CupcakeThE NAUGhTIEsT VEGAN bAKER

WINE68/A Farm Carved From the LanddElhEIm wINE EsTATE

DINE OUT77/Restaurant Listing ThE ulTImATE GuIDE To DINING ouT

FOOD TALK90/Incredible HurstREBEccA huRsT- ThE huRsT cAmpus

94/Shining Chef SeanwITh culINARy flARE RuNNING ThRouGh hIs VEINs, IT IsN’T ANy suRpRIsE ThE lATEsT ADDITIoN To ThE GINJA TEAm

cRIsp sAlmoN, lychEE, coRIANDER & chIllI sAlAD. sAlT & pEppER Tofu wITh lEmoN soy DIppING sAucE.BEEf, mushRoom & sNowpEA sTIR fRy.spIcED BRAIsED poRk.

CONTENTSON THE COVER

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As always this time of year brings about the well know food fares and one in particular, The Good food & wine show. The Ginja team decided we would tackle this one together. what an experiment! No, that is not a misprint – 3 Ginja’s with a passport to cape Town can only be an experiment!

our trip was jam packed with hotel reviews, chef interviews, sourcing new products, wine farm tastings and of course meeting my hero Gordon Ramsay.

Now before you make judgement, I have to be clear on why he is such an icon for me. If you have ever read his biography you will understand that underneath his tv persona, Gordon has managed to carve an inspirational career in stone from nothing. As a child he had to overcome all sorts of physical and mental abuse, poverty and an alcoholic father to boot. As rocky as this foundation was, his sheer determination and zest for life has made him the fifteen Michelin star chef and icon he is today. ok now you can make judgement!

Moving along, our first day entailed meeting up with Chef Reuben Riffel outside the hummer limo – who knew hummer could stretch so far! later on in the day we had the pleasure of chatting to chef Eric lanlard, local chef, Jenny morris, and then of course wine tasting at the stands.

one of our many highlights from the trip was our extraordinary experience at The Test kitchen at the old Biscuit mill. To top off some of the most amazing food we’ve ever experienced we had the pleasure of sitting opposite Eric lanlard for the evening.

Day one and no doubt our expectations had been exceeded. The rest of the days that followed were filled with too much gorgeous wine, luscious food and glorious company.

A huge thank you for the invaluable experience and hospitality we received from kloovenburg, sophia’s @ morgenster, African pride hotels, Queen Victoria’s restaurant – DAsh, sugar hotel and The Test kitchen. over the next three editions you our readers will be able to experience the tastes and pleasures each one of these unique establishments have to offer.without letting on too much more, we hope you are captivated, intrigued and led on a magical foodie experience through Ginja.

we love to hear from you, our readers, and invite you to send us your favourite recipes, recommendations and ideas. please send us an email, postcard or facebook message.

Jacqui Brown

Editor:Jacqui Brownjacqui@ginjamedia.com031 564 0613071 612 0056

Marketing:Maggi van Rhynmaggi@ginjamedia.com011 234 4816083 661 4322

Designer:Kyle Masciadesign@ginjamedia.com

Printing:PAARL MEDIA DURBAN

Distribution:ON THE DOT

Mail us at: p o Box 20111Durban North, 4016

www.ginjafood.com

EDITORS NOTESJuly 13 IssuE Nº 03

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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

For sales contact Ginja Food T: 031 564 0613 | C:071 612 056 | F: 031 564 5538www.ginjafood.com

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T H E S P A C ER E i n v E n T y o u R C o o k i n g A R E A

Tis the season to be inspired when it comes to food with fun, quirky and workable ideas that will transform your kitchen.

woRDs TAMMY SUTHERNS

Bamboo counter tops, see more on page 14

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go MobilEWith modern technology at your disposal, why not download an app for inspiration? Allrecipes – Your Kitchen Inspiration, an app by By All Recipes, Inc. Is available on iTunes and can be downloaded onto your iPad for free. It features over 4 500 recipes, tested by members with specifics on which ingredients to include or exclude. With dietary restrictions like gluten free, low carbohydrates or

low sodium, you can find recipes that completely suit you and your family’s needs. Search for recipes by course, cooking method or preparation time and filter your results by popularity or member rating. The app also remembers past searches if you want to look for dishes that are of the same criteria next time. Each recipe displays the ingredients, directions, nutritional information and reviews and you can scale them to get the perfect the number of servings, depending on who you are cooking for. Go to www.itunes.apple.com

ASk JACkiEJackie Cameron Cooks At Home is a local cook book with a difference and provides the perfect tool for reinventing your cooking space. Jackie is one of the most inspiring chefs working in South Africa today and has played a role in helping the Hartford House restaurant in the KwaZulu-Natal Midlands reach the top 10 in all of the local culinary awards. One of their first awards was achieved when she was just 25-years-old. In this refreshing cook book, she takes off her professional chef’s tunic and puts on her home apron. Some of the

recipes featured are roasted butternut soup with pear custard ice cream, toasted pumpkin seeds and curry oil, spicy lamb ‘bunny chow’ with mealie bread and her Umali recipe – perfect for winter. Take a leaf out of Jackie’s book and show your home how it’s done.

Available at Exclus1ves, Kalahari, Loot and takealot.com

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4 Easy Ways to SUBSCRIBE

suBscRIBE & wIN!

JAckIE cAmERoN cooks AT homE shows ThE pRofEssIoNAl TAkING off hER chEf’s TuNIc AND DoNNING hER homE ApRoN. wITh ITs GENERous INVITATIoN To

GooD cookING ThAT Is EAsy AND DElEcTABlE ThIs Book Is A musT-hAVE foR EVERy souTh AfRIcAN homE.

“The ‘musT have bible of The modeRn CulinaRy eRa”- penguin books

sTAND A chANcE To wIN AN AuToGRAphED copy of JAckIE cAmERoN’s ‘COOK AT HOME’ lImITED EDITIoN cook Book.

Call: 031 564 0613 Email: subcriptions@ginjamedia.comGo to: www.ginjafood.com Send a postcard to: Ginja food, p O box 20111, durban North, 4016

winner of the June Edition subscription (creation wines)- debbie dixon - Cramerview, sandton

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A TouCH of bAMbooKeep with the trends and take a break from concrete, granite or marble as your counter top surface. The hottest product on the market at the moment that will completely warm up your kitchen and make it the spot that you want to be in this winter are bamboo counter tops. With the benefits of solid wood counter tops, bamboo is also hypoallergenic, is as hard as oak but costs less and is easy to clean. Kitchen designers across the country are starting to choose bamboo as a great material for a butcher’s block, breakfast nook or a mixed media preparation area. Oriental Bamboo supplies places like Lumber City and other timber merchants with bamboo. If you’re a DIYer and want to spice up your kitchen counters, contact your local timber merchant or kitchen company for bamboo options. View some of the bamboo products on www.oriental-bamboo.co.za

Pin youR inTERESTSOne of the biggest crazes when it comes to the internet at the moment is Pinterest: “an online tool for collecting and organising things

you love”. Millions of people use the site, collecting and posting inspiring ideas and creative concepts. Use it to browse through recipes and fun ideas for the kitchen as well as make a collection of your own. By spending time looking at and creating quirky and new ideas for

your cooking space, you’re bound to want to try them out in your very own kitchen. Go to www.pinterest.com

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TuRn on THE TvThe Home Channel’s local cooking show Fresh & Simple season two flights from 17 June for 14 weeks, featuring award winning luxury

caterer and expert chef Vicky Crease. With advice on everything you need to know for cooking for your family or entertaining your friends, this is a fun way to learn about dishes ranging from starters to desserts. Vicky takes you through the delicious recipes step-by-step, showing you not only how to prepare the perfect meal but how to set your table and present it. Catch it on the Home Channel on Monday at 10am, Wednesday at 6pm, Thursday at 10pm, Friday at 2pm, Saturday at 8.30am and 4.30pm and Sunday at 12.30pm and

6.30pm. Find the Home Channel on DSTV 176.

• There is nothing like a well equipped kitchen to inspire one to cook.• First and foremost, invest in a set of quality pots and pans. It may seem like a huge outlay initially but it will be worth every penny because a good set can last a lifetime.• Don’t believe that every kitchen gadget and appliance will magically transform you into a great cook. I use the same gadgets and appliances over and over again and others collect dust in the cupboard. • Some of the must-have gadgets are an electric mixer, stick blender and food processor. • I can’t live without my chef’s knife, my Jamie Oliver pestle and mortar, microplance grater, quality vegetable peeler, garlic crusher, citrus zester, pastry brush, chopping boards (lots of

them) and a wonderful solid wood rolling pin I inherited from Isabel Jones.• A great selection of herbs and spices are the foundation of all dishes. I have a whole range of about 30 different ones that are all packed into glass storage bottles, labelled and stored on the pantry shelf. At a glance I can find exactly what I’m after.• I have chosen not to have curtains in my kitchen and enjoy looking out of the window over the back garden. It keeps me in tune with the season. There’s a lemon tree that drips with fruit in the winter months, the vegetable garden that changes according to the season, some beautiful olive trees and my favourite herb that grows all year round - lemon grass. If you don’t have a garden, invest in a couple of pots of herbs and flowers for the windowsill. G

HilARy’S AdviCESunday Times Food Weekly editor Hilary Biller gives Ginja a few tips:

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f l u f I G h T I N G

f o o D s

know who your protector is in your defence during winter

woRDs JACQUI BROWN

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CAJUN FISH WITH SPINACH

• 2 medium sweet potatoes • 1⁄2 onion, peeled and sliced thinly • 340g white fish (catfish, sole, cod, halibut, tilapia) • Creole or Cajun seasoning • 3-5 whole garlic cloves, peeled • 4 cups spinach or kale leaves, chopped roughly • 8 small Roma tomatoes, washed & quartered

INSTRUCTIONS1. Preheat oven to 230ºC. Spray inside of a iron Dutch oven and underside of lid with olive oil or canola oil spray.

2. Scrub sweet potato well and cut out any bad spots or eyes. Slice into 1/2” rounds.3. Line base of pot with onions. Wash fish and pat dry with paper towels. Lay the fish over the onions in the bottom of the pot. Sprinkle the top side liberally with Cajun seasoning mix according to taste. Layer potatoes, garlic, onions, and tomatoes, interspersing sprinkles of spices as desired. Top with spinach. Pack in as many vegetables as possible without compromising the seal when the lid is closed.

4. Cover and bake for 35-45 minutes, or until fish flakes easily. You should smell the aroma wafting from the oven that tells you everything is done. Wait 3 minutes until it is more of a full-bodied, finished meal aroma. Serve immediately.

While it is difficult to live in a society and not come into contact with the multitude of germs that are literally everywhere, you can reduce your own susceptibility and strengthen your immune system by simply choosing the right foods to put on your plate.

Eat leafy greens every day. Kale, spinach, seaweed and algae are excellent sources of vitamin D, the immunity-booster we usually get from sunshine in the summertime. Along with contributing to a stronger defence against coughing colleagues, recent studies indicate that higher vitamin D levels can benefit ailments as diverse as osteoporosis and multiple sclerosis.Include kiwis, grapefruit or orange juice in your daily routine. All are great

sources of vitamin C, the antioxidant we’ve known for decades to be powerful in fighting colds and flu. It’s also found in cabbage, bell peppers, tomatoes, cayenne pepper and broccoli.

Snack on almonds and sunflower seeds. Not only do they supply vitamin E, an antioxidant that fights off free radicals and keeps skin soft and young - looking, but they are a great source of essential fatty acids to keep body systems running smoothly.

Enjoy your garlic! The stinky bulb was once worn in a garland to ward off disease, a superstition that actually has scientific basis as eating garlic can provide a variety of health benefits, including a boost to the immune system that can

help ward off nasty bugs. Besides, eating garlic usually ensures that people keep a bit of distance – always a desirable action for avoiding contagion with a flu virus!

Spike it with ginger. Ginger, long used as a folk remedy, can open nasal passages, soothe nausea and help the immune system work.

Finally, don‘t overlook the power of complex carbohydrates from whole grains, sweet potatoes and beans. Our bodies need complex carbs for energy, and when not enough are present it begins cannibalizing other tissues for the power needed to function. This creates a deficit somewhere else in the body, weakening the defences along the line and opening a toehold for invading germs. G

A RUN-DOWN BODY THAT IS OUT OF BALANCE INTERNALLY AND ExTERNALLY PROVIDES AN INvITING ENvIRONMENT FOR vIRUSES TO COME IN AND STAy FOR A wHILE.

TRy THIS EASy, IMMUNITy-BOOSTING ONE-POT MEAL FULL OF COLD- AND FLU-FIGHTING FOODS.

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q u i C k f i x E SWhether it’s that time of year, or you are just feeling flat boosting your

immune system may be that quick fix you are looking for. woRDs JACQUI BROWN

Now as soon as a health guru starts up on cleansing and detoxing you ordinarily go into panic mode and head for the chocolate or bag of chips you’ve been saving for a rainy day. My philosophy to healthy living is simple; Never tell yourself you are going on a diet – a diet implies that you are now going to punish yourself for being fat. Always make subtle changes to your current lifestyle with a positive attitude – now it’s a reward to be making those changes and lastly, listen to your body. Your internal alarms will sound the second something is off. Don’t ignore it, tackle the challenges when they start. This will save you loads of unwanted medical bills and downtime feeling like a bus has hit you.

Just as we service our cars, spring clean our houses, so do our bodies need an internal ‘spring clean’ to boost immune system response. Here are a twelve simple ways you can boost your immune system:

STOP EATING ANy SUGARy FOODS/SUGAR (that is ALL cakes, sweets of all kinds, sugar in tea/coffee, and processed foods). Sugar feeds yeasts and other microorganisms infecting your body and helps them flourish in your system. An overload of yeast can lead to all sorts of nagging problems both internally and externally, they are one of the main things to eradicate when you boost immune system function.

GIvE UP EATING MASS-PRODUCED, PROCESSED FOODS (this applies to all tinned, frozen and chilled varieties!) they

are generally likely to contain too much sugar, the wrong kind of salts, and various other potentially toxic chemicals that can all undermine your natural immunity. All these

either contribute to acidification of the system and/or have toxic effects.

EAT LOADS OF GREEN vEGETABLES -- the chlorophyll strengthens and supports healthy blood production. Also green veges are a potent alkalizing influence on your body, helping to neutralize any acidity, and ultimately creating a positive alkaline balance -- a major key to sustaining good health (see reference at bottom of this page).

CONSUME PLENTY OF CLEAN, FRESH WATER -- a good quality mineral water is OK, or home-distilled water is good. You should aim to drink at least 2 to 3 liters a day (if you don’t do it already). Drink about half a pint/half a liter an hour steadily through the day. This will take some getting used to, as it

will initially make you wan to go to the toilet frequently, but this will also help flush toxins from your body.

USE ONLY MINERAL RICH, QUALITY (PREFERABLY ORGANIC), SEA SALT ON yOUR FOOD. Contrary to popular mythology salt is NOT bad for you IF it is the right kind of salt. In fact it is absolutely essential. Cut out any other kind of salt (and salty products) -- and be sure to season food only with good sea salt.

GENERALLy CONSUME A DIET OF FRESHLy PREPARED FOODS, with the accent on veges (ideally organic -- to

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reduce any intake of agro-chemical residues). One way to increase your vegetable intake in a tasty way is to make your own juices. Prefer vegetable juices rather than fruit juices -- although that some of the high anti-oxidant fruits are ok in moderation (generally these are the red or ‘black’ berry fruits, which contain anthocyanins -- this is the basis of both their color, and anti-oxidant value). Most fruits generally contain too much sugar if you are trying to reduce it in order to ‘starve’ any lingering sugar-loving yeasts and parasitic micro-organisms. (NOTE: Avoid commercial juices -- especially if from concentrates -- they are too sugary and too acidic).

KEEP MEAT CONSUMPTION TO MODERATE LEVELS (if you have to eat any meat at all). Prefer organic if you eat meat (you do not have to spend more -- just spend the same as you do on non-organic, BUT buy less!) this avoids consuming residues of anti-biotics, growth chemicals and any other agro-chemicals to a minimum. Poultry counts as meat and should also be only organic -- non-organic mass-reared birds are now both high in fat and full of anti-biotics and chemical residues and should not be consumed. You can eat white fish fairly freely, and whilst oily fish has got some good oils in it, eat it no more than twice-a-week due to the fact that it is now, sadly, likely to be contaminated with heavy metals. Again choose organic or wild caught varieties whenever possible. Farmed fish can also harbor anti-biotic residues and may be affected by other fungal and parasitic infections.

GIvE UP SALTy/FATTy SNACKS COMPLETELy -- this is ALL crisps, extruded and expanded snacks of all kinds, grits, chips, and so on. Instead make it a habit to consume some nuts every day (if you are NOT allergic of course!). Choose raw nuts -- not salted or roasted and flavored varieties. Almonds are particularly good, but walnuts and brazils are also good in moderation, as are filberts/hazel nuts. Nuts contain some of the trace minerals that are

good to have. Avoid peanuts though (which are actually not nuts) as they are almost always contaminated with mold spores. Chickpeas snacks (or used in freshly prepared dishes) and pumpkin seeds are also god sources of zinc to boost immune system requirements.

AvOID FATTy FOODS, AND FRyING IN DEEP OIL. Use a good oil like olive oil when you REALLY MUST fry but minimize the amount you use (work towards little or no

fried food at all). Prefer to ‘steam’ foods (great for green vegetables and fish), or if you must, boil in minimum water -- then dress food with some virgin olive oil, or flax seed oil (which contains Omega 3). Avoid consuming overly browned foods -- whether fried, grilled, barbecued or roast! This will help reduce potential acrylamide intake (known to be carcinogenic -- cause cancer). An alternative good fat to use for dressing foods (great on rice) or cooking generally is virgin coconut oil. It IS rather pricey, but is healthful and does not deteriorate easily.

REDUCE TO A MINIMUM OR CUT OUT ALCOHOL altogether (if you do drink it). It acidifies the system and is, naturally, a toxin. Linked to this in some ways...

CUT OUT ANY YEAST PRODUCTS as far as possible. This means anything that uses yeasts in its production -- such as beers, wines, breads. The aim is to minimize your systems exposure to sources of yeast and mold micro-flora, whilst rebuilding your immunity.

Your overall objective with these strategies to boost immune system response is largely to ‘de-acidify’ your system. As you reach a positive balance of alkalinity, your body will free itself of many of the bugs that hang around when it is an acidic/sugary state. You should consequently discover a new lease of health and vitality as you boost immune system effectively. G

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T H E P E A RThis d’licious fruit is packed with “good for you” nutrients!

5 Good reasons to eat them!woRDs JACQUI BROWN

FIBRE FILLED FRUIT With a pear’s smooth texture, you might not realize that a medium one delivers five grams of total fibre, for 20 percent of your daily needs. The flesh contains mostly soluble fibre (about three grams), including pectin, which lowers LDL, otherwise known as “bad” cholesterol. As well, a University of Illinois study published this year found that soluble fibre can boost the immune system: Mice fed soluble fibre as part of their diet became less sick and recovered faster than those fed insoluble fibre. Not that insoluble fibre, found mostly in a pear’s skin, is a bad thing—after all; it promotes healthy digestion and regularity.

LOADED WITH ANTIOxIDANTS Another reason to eat pears’ thin skin? As pears (and apples) ripen, the level of antioxidants‚ known for cleaning up body-damaging free radicals‚ increases significantly, according to a study done at the University of Innsbruck in Austria. Researchers found that as pears ripen, chlorophyll (which gives pears their deep colour when unripe) breaks down into active antioxidants in the skin and the flesh just below it.

PUMP UP THAT IRON Toss a cup (250 mL) of sliced pear into a lunchtime salad and you’ll get about 10 percent of your daily vitamin C. Among its many key roles in the body, vitamin C helps you absorb iron, required to produce red blood cells.

BRAINPOwER BOOSTIG A medium pear contains 15 percent of your daily copper‚ a trace mineral that’s essential for a healthy central nervous system. In the brain, copper ions affect components that are responsible for making the neural synapses—junctions that allow nerves to communicate—stronger or weaker. This changing strength affects our ability to learn and remember. GAIN vITAMIN K Snack on a medium pear and get eight percent of your daily vitamin K‚ essential for normal blood clotting. Researchers at the Mayo Clinic in Minnesota found that the risk of developing non-Hodgkin’s lymphoma, cancer of the immune system, was about 45 percent lower for study participants who had the greatest intake of vitamin K compared to the lowest intake. G

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THANKS FOR

MAKING US

NO1 IN SA!

2012 BEST KWIKSPAR OF THE YEAR

SOUTH AFRICA

Shop 3, Glenore Centre, Cnr. Aubrey Drive & M4 (N), Durban North , GlenashleyTel: 031 - 5727538 Email: glenore1@retail.spar.co.za

Long: 31.061 Lat: -29.7626

E G y p Tw h E R E I T A l l B E G I N s

woRDs NATALIE WOOD

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On this page: Temple of Debod.Opposite: Temple of Hatsepsut in located on the west bank of the Nile near the Valley of the Kings.

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TRAVEl ABROAD

TRAVEl ABROAD

THE LIGHT IS DIFFERENT IN THE DESERT….PERHAPS IT IS DUE TO THE INTENSE HEAT, or maybe it can be attributed to the way it is reflected by the bottomless supply of sand….whatever the reason, it adds a magical element to your journey into this ancient realm of Pharaohs and Pyramids. With its feet planted firmly in the northern-most parts of Africa, and fringing the Mediterranean Sea at its northern shores, it offers an eclectic mix to the visitor….from the parched desert wilderness and its shifting sand dunes to pristine crystal blue waters and exquisite coral reefs…the Egyptians have mastered the art of modern living amongst ancient relics. The vibrant (and chaotic) city of Cairo is a sprawling metropolis which pays homage to the best Pharaonic; Islamic and Coptic sights to be found in all of Egypt. From beneath a blanket of smog, the hawkers noisily vie for your business (“Good day sir, how may I take your money”!!) whilst the traffic is a never-ending ballet of mechanics…it can seem like a crazy place to the uninitiated but the hypnotising charm of this beautiful old city will soon take hold, just pack a healthy dose of adventure before you go, because here is a place not merely to be marvelled at from afar, but one which demands that you get under its skin. Start with a walk along the esplanade of the River Nile watching the Felucca’s gliding by while you catch the breeze coming off the water in the sweltering heat… then get into the heart of it and explore. Narrow alley ways will lead you on to some exciting find (which really are around every corner!) Beautiful old arch ways pass over head and

intricate patterns adorn the buildings. Parks and gardens delight you while the hustle and bustle of market places keep all of your senses in rapture. There are plenty of urban spaces to escape to … visit to the Citadel, a place with no cars, or perhaps the Al Azhar Park, a 30 hectare “green lung” donated to the citizens by the Aga Khan, where you can view the 12th century Ayyubid city wall with its hieroglyphic texts or simply enjoy

watching the sun going down on the Pyramids. Head out into “Old Cairo” and enjoy the fortress city known as the Babylon Fortress which is the oldest part of Cairo. Find yourself in the Khan El Khalil, a world famous souk (market place) where you will find anything your heart desires from souvenirs (of every variety) to hand weaved carpets, it is a treasure trove maze of lanes … Don’t make the mistake of only going to top class restaurants while here (although you are spoilt for choice in that department) but opt rather to experience the food at street level… literally.. it is where the locals eat, and if you want an authentic experience… you have the means at “ahwa” (the Egyptian name for a café which actually equates

to “chairs on the streets”) while you marvel at this other world going about its business under your nose. Exclusive hotels make the most of their magnificent surroundings by blending the architecture and ambience of the ancient eras with modern innovation. No matter where you stay, your balcony will inevitably open onto a vista that you have only ever before dreamt of … the Nile River sparkles below, while the Pyramids of Giza beckon in the distance.

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On this Page: Cairo Egypt mosque and religious buildings in the Citadel

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The vibrant colours of the food and culture makes Cairo truely one of its own

Far Top : Cairo view from Al Azhar park. Above from left : The Pyramids of Giza; hibiscus tea and spices; camel- the local form of transport through the Giza desert; woman at the local mosque. Below : A local street vendor selling fruit at the Khan El Khalili Market

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MUST SEE’S: The Pyramids of Giza and the Sphinx The Egyptian Museum and it’s thousands of artefacts (private viewings of royal mummies at an additional cost of Eur100!) Coptic Cairo : an area where you can visit churches, Christian graveyards and the famous suspended “Hanging Church”.WHERE TO EAT IN CAIRO: Abou El Sid - Cairo’s first hipster Egyptian restaurant, is as popular with tourists as it is with upper-class natives looking for a taste of their roots. Enjoy the intimate ambience created by the hanging lamps, kitschy gilt ‘Louis Farouk’ furniture and fat pillows.WHAT TO EAT: Try the Chicken with molokhiyya (stewed leaf soup) (famed to be the favourite dish of Omar Sharif). Also try the sugar-cane-and-tequila cocktail at the big bar.

Respite from the cities is found in the peace and quiet of the desert. Drink in the beauty of the canyons, valleys, oases, sand dunes and mountains as you discover them by camel, car or trekking…whatever adventure expectation you have, the endless desert landscape will cater to it. Capture every moment as you watch the sun go down in a blaze of glory at sunset, followed by star littered night skies (you will not want to sleep for fear of stopping the extraordinary view above you), and awake in time to watch the shapes around you rise out of shadows as the desert is reborn in front of your eyes…it is an intoxicating experience you will want to replicate time and again. Out here you get to experience the geological wonder of the Silica Glass fields in the Western desert; walk next to thousands of pottery shards that date back to the Roman occupation of Egypt at Abu Ballas; the contrast of

the White Desert and the Black Desert. Each aptly named to denote the specific colour of the sand found there. All that sand makes for a thirsty traveller, and the tonic for that affliction is found in an “oasis” in the form of the long stretch of coastline of the Egyptian Riviera at the Red Sea. Crystal clear water and coral reefs paired with the chance to swim with dolphins and dugongs make for a watery paradise of just the right stuff to shake off all the dust of the desert. Whether you stay in a resort or charter a yacht (crew included)the world’s largest aqua-culture

museum is at your fingertips.

USEFUL INFO• Egypt’s strict laws control the import and export of antiquities and artefacts that are more than 100 years old. You will thus need to apply for a license to export any item of the sort.• The Egyptian Pound (EGP) is the national currency in Egypt. The pound (or “Geneeh” in Arabic) is divided into 100 “piasters” (or “Ersh”). Egyptian banknotes come in denominations of 200, 100, 50, 20, 10, 5 and 1 pound, a n d 25 and 50 “piasters• Most of the menus don’t include Sale Tax 10% or Service Charge 12% in their prices. Those will be adde to final amount. Service Charge is not a tip. You are stillexpected to tip the staff. •When ordering food anywhere

in Egypt, ask for the “small” as standard portions are really big. • Egyptians eat late: lunch from 1 to 3 and dinner often starting at 9 or 10• Use the white (metered and air conditioned) taxis to get around Cairo. (The black ones will haggle over price and are not air conditioned, and the yellow taxis have to be pre-booked and are very expensive. G

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Camel Caravan in the White Desert National Park which is located

in the Western Desert of Egypt , approximately

mid-way between Dakhla and Bahariya.

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The Middle East is a group of countries that range from North Africa though Asia.

Spreading from Morocco and Egypt all the way through Turkey, United Arab Emirates,

and Yemen. The food of each region is unique as it tells a story of the past. You will find that many dishes are the same in Middle

Eastern cooking, yet the recipes may taste quite different. They contain different herbs and spices, some with lamb, the other with

beef, or with cheeses instead of meat. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley. Some

popular dishes include kibbeh and shawarma

AROMATICFLAVOURS

DIshEs of ThE EAsT

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RICOTTA ANd ORANGE

blOssOm sTUffEd dATEsORIGIN: Egypt

10 medjool dates1⁄2 cup ricotta cheese

1⁄2 tsp orange blossom water1⁄2 tsp pure vanilla extract

3 tbsp pistachios, for garnish

1. slice each date halfway through the center, until your knife hits the pit. Remove the pit and open up the date slightly without separating the halves.

2. mix the ricotta, orange blossom water and vanilla in a small bowl.spoon the mixture into a piping bag (or a sandwich bag with one

small corner cut off,or just use a spoon!) and fill the center of each date with ricotta until just overflowing.

3. Crush the pistachios and sprinkle all over each date. serve immediately or refrigerate until ready to serve.

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TwIcE-cookED CHICKEN SHAWARMA

origin : Turkey

• 2 boneless, skinless chicken breasts (about 500g / 1lb)• 1⁄2 a large onion, roughly chopped• 2 large garlic cloves • 2 tsp ground cumin •1 tsp sumac

• 1 tsp ground ginger •1 tsp coriander• 1⁄2 tsp cardamom • Salt and pepper, to taste

• Juice of 1⁄2 lemon• 2 tbsp olive oil, for broiling • Water

1. Place the chopped onion, garlic cloves and half of the cumin in a pot just large enough to fit the chicken breasts. fill the pot halfway with water and bring to the boil. Add the chicken breasts and immediately reduce to a simmer.

Add more water if needed to just cover the chicken. simmer very gently for 5-10 minutes (depending on their size), then remove from the heat and let them cool in the cooking liquid.2. when cool enough to handle, remove and shred the chicken breasts. Remove the garlic

cloves from the cooking liquid, mash with a fork, and add to the chicken. preheat your broiler.3. Transfer the chicken to a roasting dish. Toss with the mashed garlic, spices, olive oil, lemon juice,

and salt and pepper, to taste. place under the broiler and roast 5-10 minutes, shaking the pan occasionally, until the tips of the chicken pieces are golden and crispy (it’s OK if they dry out a little).

4. serve hot with Arabic bread, fresh tomatoes and cucumbers, hummus, tahini, or your favorite sauces.

GRIllED pEppER, ZUCCHINI AND HALLOUMI SALAD

Origin : Israel

• 3 bell peppers, red or yellow • 2 zucchinis, slice very thinly, lengthwise• 1⁄2 block (about 140g or 5oz) halloumi cheese, sliced

• 1⁄2 cup fresh mint leaves• Extra virgin olive oil

1. pre-heat a grill pan until screaming hot.2. place the whole peppers on the grill pan. Allow the peppers to cook, turning occasionally with tongs,

for 15-20 minutes or until very soft and deflated. Place in a bowl, cover and set aside.3. Turn the heat down to medium high, and brush the pan with oil. lay the zucchini slices down

and cook for 1 minute or so on each side, until soft and slightly browned. set aside.4. Grill the sliced halloumi cheese for 20 seconds on each side, until gently browned.

5. Remove the peppers from the bowl, reserving any juice left over. Carefully peel off the skin and discard the inner seeds. slice (or tear) into strips.

6. Arrange the peppers, zucchini and halloumi on a serving plate, pouring over any juice remaining from the peppers. 7. sprinkle with fresh mint, drizzle with olive oil, and serve.

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AROMATIC EGyPTIAN LAMB STEw

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ARomATIc EGypTIAN lAmB sTEw WITH CHICKPEAS AND SPINACH

(mADE IN ThE kITchENAID 6l slow cookER)origin : Egypt

For the Stew: • 800g stewing lamb (such as shoulder), cut into 1” pieces • 1 tsp ground ginger• 1 tbsp ground coriander • 2 tsp ground cumin • 1⁄2 tsp cayenne pepper

• 1 tbsp olive oil • 1 onion, finely diced • 1⁄2 cup red lentils, rinsed well• 3⁄4 cup chicken stock • 1 can / 400g diced tomatoes• 1 can / 400g cooked chickpeas, rinsed and drained

• 3 cups fresh baby spinach leaves • Salt and pepper, to taste• Optional: plain yogurt, served on the side

For the cous cous: • 1 cup whole wheat cous cous • 1 cup dried apricots, sliced• 11⁄4 cup hot chicken stock

1. place the lamb, ginger, coriander, cumin, cayenne pepper and olive oil in the slow cooker, stirring well to coat the lamb in the spices. Add the onion, red lentils, chicken stock and tomato, stirring to combine, trying to get as many

lentils covered with liquid as possible.

2. place the lid on the slow cooker, and cook for 4-5 hours on high, until the lamb is very tender and the lentils have melted into the sauce. season with salt and pepper, to taste.The stew can stay on the Keep warm setting

until ready to serve. Just before serving, stir in the chick peas and spinach, cover the pot and let stand on the Keep warm setting for 10 minutes, until the spinach has wilted.

3. meanwhile, make the cous cous: add the dry cous cous to a mixing bowl with the sliced apricots and hot chicken stock. Cover the bowl with a plate, so that it is airtight, and let stand 10 minutes. fluff with a fork, top with lamb stew

and serve immediately with plain yogurt on the side.

RED lENTIl AND cARRoT soup WITH ROASTED TOMATO

origin : Morocco

• 1 small onion, diced • 1 tbsp light olive oil (or canola or similar mild flavored oil)• 1 tsp cumin seeds • 1⁄2 tsp turmeric • 1⁄2 cup dried red lentils, rinsed well

• 2 carrots, peeled and chopped into 1-inch rounds • 4 cups vegetable stock• 1 cup cooked chick peas • 1 quantity Roasted Tomato Harissa

1. warm the oil a large, heavy-bottomed pot over medium-high heat. Add the onion and saute, stirring constantly, 5-6 minutes or until soft and slightly browned.

2. stir in the cumin seeds and turmeric and fry for 1 minute or until fragrant.3. Add the rinsed lentils and carrots, and fry an additional minute.

4. pour in the vegetable stock and stir to combine. bring the soup back to a boil, then reduce the heat to a simmer. Cover the pan and simmer gently for 20-25 minutes, stirring occasionally,

until the lentils have melted and the carrots are soft.5. Use a stick blender (or a food processor) to puree the soup until sinfully smooth.

6. serve hot, swizzled with roasted tomato harissa and dotted with chick peas (about 1⁄4 cup per serving).

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ARABIc sEVEN spIcE ROASTED CHICKEN LEGS

origin : Saudi Arabia

• 1kg skinless chicken legs • 2 tbsp Arabic 7-Spice (baharat) - or - a generous dusting of cinnamon and allspice plus a dash of nutmeg or cloves • 2 tsp garlic powder

• 2 tbsp olive oil • Salt and pepper, to taste

1.preheat the oven to 180ºC 2. pat the chicken pieces dry to remove any excess moisture. place the chicken and all of the spices in a roasting

pan (metal and ceramic are both great) or a baking sheet. drizzle over the olive oil, and toss together thoroughly to coat. season with salt and pepper.

3. Cover the pan tightly with foil, and roast for 1 hour. Remove the foil and continue roasting for an additional 30 minutes, occasionally basting the chicken in the pan juices, until the skin is golden brown and the meat is coming off

the bone. heat the broiler, and let the chicken crisp up for 2-3 minutes at the very end of cooking.4. serve immediately or at room temperature.

BRAIsED lAmB IN GARlIc yoGuRT sAucE wITh TOASTED NUTS AND CORIANDER

origin: Lebanon

• 2 cups rice • 500g stewing lamb, cut in 1-2” cubes • 2 whole cloves garlic• 1 stick cinnamon • 1 large tub of yogurt (whole milk or low fat, but preferably not skim)• Chicken stock (enough to fill the empty yogurt tub) • 2 heaping tablespoons cornstarch

• 1 egg white, gently whisked • 1 tbsp garlic powder • Salt, to tasteFor garnish: • 1/3 cup toasted slivered almonds, handful fresh chopped coriander

1. heat a medium-sized saucepan over high heat. drizzle in two tsp olive oil and sear the lamb for 3-4 minutes, until gently browned. Add the garlic cloves, cinnamon stick and a pinch of salt. pour in enough water to cover the

meat by 1” and reduce to a gentle simmer. Allow to simmer until the lamb is very tender, about 60-90 minutes.2. meanwhile, make the yogurt sauce. place a large, heavy-bottomed on the stove, with a sieve on top.

pour the yogurt into the sieve, along with the cornstarch. Using a spatula, pass the yogurt and starch through the sieve and into the pot, to ensure there are no lumps.stir in the garlic powder and add more to taste, if necessary.

3. Add an equal amount of chicken stock to yogurt (fill the tub of yogurt with stock and pour it in). whisk it all together, and turn on the heat to a low setting. stir constantly until it just starts to bubble.

4. At the first sign of bubbling, remove a small ladle of yogurt and add to the lightly beaten egg. whisk together quickly, then whisk back into the yogurt mixture.

5. let the yogurt bubble on very low heat, while stirring, for 5 minutes or until the yogurt is thick. Add the meat and a small ladle of its cooking liquid to the yogurt. Stir, cover and let the flavors marry as you cook the rice.

6. Cook rice per packet instructions. For extra flavor, cook the rice in the lamb stock.7. To serve, spoon the rice onto a plate and top with several pieces of meat, generous yogurt sauce,

chopped fresh coriander and a handful of the toasted almonds.

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ARABIC SEvEN SPICE ROASTED CHICKEN LEGS

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CHERMOULA SALMON, POTATO AND PEA CAKES

GRILLED PEPPER, ZUCCHINI AND HALLOUMI SALAD

BRAISED LAMB IN GARLIC yOGURT SAUCE

AROMATIC MIDDLE EASTERN CHICKEN AND RICE

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chERmoulA sAlmoN, POTATO AND PEA CAKES

origin: Morocco

• 210g tin of good quality cooked salmon (or 210g fresh cooked salmon)• 640 grams waxy potatoes (such as creams, yukon gold, etc)

• 1 tablespoon plain yogurt • 1 egg, whisked• 21⁄2 teaspoons dry chermoula seasoning (or “Moroccan blend”)

• 1⁄2 cup frozen peas, thawed • 1⁄4 cup chopped parsley• Juice of 1⁄4 lemon • Salt and pepper, to taste

• 1 cup flour or breadcrumbs, for dusting• Oil, for light frying

1. peel and quarter the potatoes. place in a small pot, cover with cold water and bring to a boil over high heat. Reduce heat to medium and boil 6-7 minutes or until fork tender. drain and mash the potatoes,

then set aside to cool slightly.2. drain the salmon and place in a mixing bowl, discarding any skin. Add the yogurt, egg, chermoula seasoning, peas, chopped parsley, lemon juice, salt and pepper to the bowl. Add the potatoes to the

bowl, and mix gently until all ingredients are well combined.3. Using a dinner spoon, scoop heaped spoonfuls of the salmon mixture into your palms. Roll gently to make

roughly 2” wide, 1” thick patties. Dip each patty in the flour or breadcrumbs for a light dusting, then shake off any excess. Chill the coated cakes in the fridge for 15 minutes, to set.

4. heat 1-2 tbsp of oil in a saucepan over medium-high heat. In two batches, cook the cakes for 3 minutes on each side, or until very golden brown and crispy. place on a plate lined with a paper towel to absorb excess oil.

serve immediately with lemon wedges, fresh chopped parsley and salad.

ARomATIc mIDDlE EAsTERN CHICKEN AND RICE

origin : Yemen

• 1 whole chicken (preferably free range) • 2 cloves garlic, whole • 1 star anise• 6-7 cloves, whole • 1 stick cinnamon • 2 bay leaves

• 1 tsp black peppercorns • 1 tsp salt • 2 cups long grain white rice (or basmati)• 1/4 tsp turmeric • 1/3 cup pine nuts, toasted

• Handful fresh coriander leaves• Water

1. Rinse and pat the chicken dry, inside and out. place the chicken in a large stock pot with all of the spices (garlic cloves, star anise, cloves, cinnamon, bay leaves, black peppercorns and salt). pour in enough water to cover

the chicken (1” or so of exposed meat at the top is fine, just baste the chicken periodically). Bring to a boil, then cover and reduce to a very gentle simmer for 1.5-2 hours, until the chicken is falling off the bone.

2. Remove the chicken from the stock and set aside to cool. Once cooled enough to handle, shred the meat, cover with foil and set aside. season the stock with salt and pepper, to taste.

3. Rinse the rice until the water runs clear. place in a pot with the turmeric and 2 cups of the chicken stock. bring to the boil, reduce to a simmer, cover and cook 20 minutes (or, per the package instructions.

If using basmati rice, the ratio is generally 1 part rice to 1.5 parts liquid). Reserve remaining stock for serving.4. Arrange the cooked rice on the plate. place the chicken pieces around the rice. sprinkle the top with

toasted pine nuts and coriander, plus several tablespoons of hot stock. serve with additional stock on the side.5. freeze remaining chicken stock for future use.

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H o g S b A C kt h e p l a c e o f m a g i c , m y s t e r y a n d m a g n i f i c e n c e

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H o g S b A C kt h e p l a c e o f m a g i c , m y s t e r y a n d m a g n i f i c e n c e

woRDs NATALIE WOOD

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tucked into the folds of the Amatola Mountains of the Eastern Cape, will be an enchanting experience. A low-slung mist might just perform on cue … unfurling around the trunks of massive Yellowwood trees which line the main road into town. Feeling a little bit like Alice in wonderland arriving into a parallel universe, you will wonder what took you so long to get here! Switch off your “city-mode” and gear down to country life …. many little wonders might go unnoticed if you don’t.

Here is a place to allow the peace and quiet to seep into your bones, and you will realise why the famous painter, Thomas Baines, first penned a reference to this place when he passed through on his travels in 1848.

Perhaps a little ironic that he was the first to journal any reference to this area, is the fact that since it’s early beginnings as a weekend getaway for the well to-do, this hidden gem has grown to become a thriving colony of artists, writers, potters, photographers and musicians, clearly inspired by the creative energy of the area. Hogsback holds on to its bohemian routes but manages to remain contemporary

in every other sense. A visual treat is found in every nook and cranny.

There are “breathing space” moments aplenty, expansive vista’s with the backdrop of the “Three Hogs” (incidentally, thought to be how the name came about, these three mountains take on the silhouette of the back of a wild hog) which change colour to suit the season and time of day. Wispy clouds twirl in blue skies as the warmth from the sun radiates over the mountains at sunrise and frames the eagles who ride the thermals in search of prey.

Comfort is found in the Afro-Montane Rainforests (a unique treasure found only in these parts) which are often shrouded in mist. Dense, entwined undergrowth with mossy ground has you wondering about fairies, while mighty yellowwood trees tower above you, a reminder that humans play but a small part in this scene. Mountain streams part ways to create waterfalls with charmed names like “Madonna and Child”, “Swallowtail” and “Bridal Veil’; and you will feel honoured to witness a flock of endangered Cape Parrots returning to their nests as they chatter noisily. Apple orchards; avenues lined with Hazelnut;

Rhododendrons and Azaleas invoke the English countryside which was the intention of British gardener Thomas Summerton who purposely recreated the gardens of his beloved England.

In winter they celebrate a “Christmas in July” around these parts, where the village is adorned with full festive regalia by the inhabitants, and covered in a blanket of snow by nature… each playing a part in casting a spell.

The spiritual experience here is not only created by the environment, but also by the installation here and there of man’s ode to mother earth. There are stone circles in the forest; an ecology shrine promoting respect for nature and a labyrinth, all of which are either seen as part of a personal pilgrimage or lightly taken simply as art… but either way, combined as they are with the magnificent scenery of the area it is an uplifting encounter.

This beautiful place of rainbows; Arum Lilies which grow in wild abundance; silver grey fynbos; gold and green plateaus and prolific bird life is a sanctuary, a place to restore the soul.

IF YOU TIME IT CORRECTLY, YOUR ARRIVAL INTO THIS PEACEFUL LITTLE HAMLET,

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wHERE TO EAT IN HOGSBACK: FEATHER OF FINE FOODS

Recently relocated from the lower village up the main road to Somerset Gardens. The new premises are set in the wonderful old landscaped gardens with its magnificent trees, mixture of rare and unusual shrubs and flowers, and have outstanding views of the Hogsback Hogs and Tor Doone from the lawns and decks that surround a Country Fresh Water Pool complete with goldfish, koi and platanna frogs hiding under the lily pads.

The Restaurant is a country restaurant that caters to the “Artisan Eaters” – the people who are interested in tasting and enjoying local, home-made food as would have been cooked and eaten by the people and

families who lived in the local village, before take-outs, microwaves and preprepared meals became a part of everyday living.Their food is prepared the old slower way - when children, dogs and neighbours all hung out in the kitchen - when fresh veggies and salads were picked out of the garden, when herbs were hung and dried on the rafters, and when bread was home baked every day.

Their signature is “Farm Style Fresh Food with a Twist” – a fusion of home cooking and fine cuisine, which fills the tummy and leaves the taste buds surprised.They subscribe to the concept of ‘ethical eating’ – and aim to reduce our carbon footprint by sourcing their supplies from

their local farmers, butchers and our many hard working home industry suppliers.

WHAT TO EAT: Chateaubriand Fillet Flambéed in Brandy:Marinated fillet, thickly sliced and pan grilled, and served on a crouton of homemade bread soaked in the pan juices, and topped with a dash of Dijon mustard. Accompanied by oven roasted fresh vegetables, and served with roast potatoes.Woodland Chicken Casserole:Slowly braised to tenderness in a wine gravy, well spiced with a mixture of traditional country herbs. Accompanied by jewel rice and a small green salad. G

Chateaubriand Fillet

Woodland Chicken Casserole

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A T o u C H o f

S o M E T H i n g

Herbs and spices can mean the difference between a masterpiece and a flop. Here is how to utilise your spice rack says chef Reuben Riffel.

woRDs TAMMY SUTHERNS

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Herbs and spices refer to plants, sometimes dried out, that are used to enhance the taste or flavour of a dish. Use correctly and these little additions can make the world of difference when it comes to creating a delicious meal. With a variety available, however,

it can sometimes be difficult to know where to start though and what combinations will bring out the best result.

South African chef Reuben Riffel, who owns three Reuben’s restaurants in the Western Cape, knows his spices and herbs. Growing up in Franschhoek, he was influenced by his mother’s cooking as well as how the seasons lend themselves to different dishes. He gives Ginja a bit of insight when it comes to spicing your food.

Don’t hold backReuben says that a lot of people believe that spices should only be used in dishes like curries, but he says this is a common misconception.

“A lot of spices can be successfully used in all manner of cooking, like baking and sweet and savoury dishes.” Because food is almost always better when seasoned, do some experimenting. Fresh herbs often are labelled with regards to what dishes they work well with

and their great aromas can be used to enhance flavours while roasting, sauteing, chopping or mixing into foods. Spice bottles also often provide labels that give a good indication of what foods they pair well with. Use this as a guideline to try them with different dishes.

How to herb and spiceUsing these flavour enhancements the right way can completely influence the way a meal tastes. Reuben says, “Spices, especially whole, should be toasted to release

their flavour more. Dried herbs have to be added to something moist and preferably not directly into oil as I find it doesn't rehydrate properly when you do that. Fresh herbs have to be added towards the end of the cooking time to be effective.”

Pairing upSome of the best herb and spice pairings that Reuben has learnt over his career include:

“Cumin goes well with root veggies like carrots, beetroot.”“Star anise and fennel are great with seafood, like prawns and fish.”

“Dried basil, coriander seeds and paprika is great with chicken.”

Storing the goodsHerbs and spices have to be stored in a cool, dry place. Reuben explains that the longer your keep herbs and spices, the more flavour they lose too so make sure to make the most of your stock and spice and flavour wherever you can.

Reuben’s tip “Make sure you have a good variety in your kitchen as this will make it easier to experiment.

The proof is in the tasting and only through experimenting will you discover all of the different flavour combinations that work.” G

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Giving you some insight to help you understand when to add and what flavours suit certain dishes.

A l l A b o u T

S P i C EwoRDs SEAN RUST

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YOUR DRIED HERB VARIETY • Dried basil • Dried thyme • Dried rosemary • Dried parsley • Dried chives • Dried marjoram • Dried sage • Dried dill • Dried bay leaf .

These are your common dried herbs you would usually use in braised dishes, stews, casseroles and roast dishes. Mostly tougher cuts of meat that take little longer to cook in the cooking techniques mentioned above. Since they have been dehydrated to dry and last longer on your shelves they need to cook a little longer to soften.

SPICE UP YOUR DISH• Cinnamon powder & sticks • Star anise powder & whole •Cumin powder & seeds •Fennel powder & seeds • Celery powder & seeds • Chilli powder & whole • Saffron • Nutmeg powder & whole • Curry powders are a variety of spices mixed together & some are hotter than others.

These are your common house hold spices that you could cook with every day and in some cultures they do. The trick with your spices is to first bring out the flavour either by roasting in the oven or by cooking them off in a pan or pot before adding the other ingredients. One must always remember if you add too much it can be over powering and add to little you could loss all your flavour. If you are using recipes you should always stick to them to get the best result. I usually prefer to remove the wooded variety after the cooking process. Now if you feel comfortable with your spices and heat index

then experiment it’s all in the fun of cooking, taking you on your journey around the world with all those mouth-watering flavours.

FRESH GARDEN HERBSYou get two different types, the fine herbs which are more delicate, usually get added at the end of the cooking process or even right before serving. Fine herbs are very good base for fresh marinades and vinaigrettes and get add right in the beginning. You should always be careful of adding them to hot sauces or heat as they will change colour and it’s not very appealing in the dish. The other is your wooded herbs, more robust in flavour and can be added during the cooking or marinating process, to bring out flavours and smells that make every dish even more inviting to the table. With wooded herbs I would remove them once the flavour has been infused, due to the textures and no one enjoys braches in their mouth, except if it’s a toothpick or skewers. In all my experience with herbs I love to use fresh herbs with all my dishes as most of the aromas and taste that gets incorporated is through the stalks.

FINE HERBS• Fresh tarragon • Fresh fennel • Fresh dill all have one thing in common the flavours are very similar in taste it’s a liquorish flavour and aroma. Which pairs well with fish, chicken and compliment the dishes.• Fresh parsley flat leaf and curly • Fresh mint in all variety’s • Fresh basil in all variety’s • Fresh coriander • Fresh sage • Micro herbs are all the baby sprouts that offer different flavours and colours.

WOODED HERBS • Fresh marjoram • Fresh oregano which are also similar in flavour and should be pick by hand when using just the leaves and if infusing should be removed before serving due to the hard fibrous stalks • Fresh rosemary • Fresh thyme – the same process used for Majoram and Oregano should be used for these herbs.

These are your common garden herbs and will always enhance dishes and your dinner parties to another level. With all these fresh vibrant textures and appearances, they are great for finishing touches like garnishing and putting your individual feel on the dish and knowing what pairs well.

GINjA RUBSGinja will soon be launching our new herbs and spices range. For more information or details on our products log on to www.ginjafood.com ie: Chicken spice with twist • Fish spice right for the ocean • Roasted pepper spice • Jerk seasoning brought to you from the Caribbean • Blackening seasoning great for all proteins • Beetroot powder great for savoury and deserts • Pumpkin dust compliments most baked products. G

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g u A v A S

Often described as a ‘super fruit’, there’s more than one reason why you should be including this pretty pink Psidium guava in your diet.

woRDs TAMMY SUTHERNS

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A TRoPiCAl fRuiTGuavas come from a small tropical tree, originally found in Central America. Adaptive to different climates, the guava’s scientific name is the Psidium guajava and comes from the family of Myrtaceae of the genus Psidium. Round or oval, a guava has a tough outer skin with a soft inside and can survive in both humid and cold conditions. Guava leaves are believed to have medicinal properties that reduce symptoms of diarrhea while the fruit is said to have antibacterial, sedative and anti-inflammatory properties.

RiPE And REAdyBefore a guava is ripe, its skin is usually a green or yellow colour. You’ll know when it is ripe by a changing colour of the skin and because it will feel softer with a gentle squeeze. If the fruit is very soft, it might be too ripe for your taste buds so try and use it within a few days of ripening. Guavas have a very specific fragrance and if stored at room temperature, add a sweet smell to the air.

A SuPER fRuiTAccording to the united States department of Agriculture (uSdA), each guava contains 125.6mg of vitamin C, which is nearly double the amount of vitamin C an orange contains at 68g. According to South African dietitian nathalie Mat, this amount is more than meets most individual’s

daily vitamin C requirements. The best part? A guava is low in calories and fats but has vitamins, minerals and antioxidants that prevent cancer, anti-aging and boosts the immune system. It is also high in Vitamin A, Potassium and dietary fibre.

dEvouR ModERATElydietitian nathalie Mat warns to be careful when thinking that all guava products are healthy and can be eaten in large amounts. “Guava juice and dried guava rolls can be a very concentrated source of energy and sugar. Too much of these and your fruit habit may have you gaining weight. Guavas canned in heavy syrups as well as guava nectars have very little nutritional merit, containing mostly sugars,” she explains.

MExiCAn TouCHAqua fresca is a latin American drink made with guavas, water and sometimes grains or flowers. Blend one peeled, seeded and diced guava with five cups of water and a half a cup of sugar and serve over ice for something nutritional and refreshing. Aqua fresca is Spanish for ‘fresh water’.

DID YoU knoW?Jan van Riebeeck, who originally found Cape Town, brought the first guavas to South Africa. The first commercial guava plantation was started in 1890 by Gawie Malherbe in Paarl.

One of the loveliest fruits in season this winter, guavas are known for their distinct flavour as well as their health promoting qualities. With a gorgeous green exterior that opens up to reveal a soft and

colourful pink inside, it’s no wonder that guavas are a part of the functional foods category, taking rainbow eating to a whole new level. Snack on them raw, include them in smoothies and

fruit salads or blend them up to make a refreshing drink.

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guAvA & CREAM CHEESE PASTRy

• 1 sheet frozen puff pastry, thawed • 120ml cream cheese • 3 tablespoons sugar • 1 egg, lightly beaten - 1-2 tablespoons reserved for egg wash • 1⁄4 teaspoon vanilla extract

• 115g guava paste, cut into 4 in. x 2in. x 1⁄4 in. pieces (or approx 2⁄3 cup guava preserves) • Coarse or sanding sugar (optional)

1. Preheat oven and a medium sheet pan to 220ºC 2. on a lightly floured surface, roll thawed puff pastry into a 9 1⁄2 x 12 inch rectangle. Cut in half lengthwise. Set aside 1 piece.

3. Fold the second piece in half and turn so that the folded side faces you (opening away from you). With a sharp knife or pizza cutter, starting 1 inch from the edge, create slits every 1⁄2 inch or so, leaving a 1 inch border at top of pastry. (Don’t cut all the way through,

you want to create slits that are still attached) Unfold pastry and set aside. 4. In a small mixing bowl, combine cream cheese, sugar, vanilla extact and all but 1-2 tablespoons of beaten egg. Beat until smooth. 5. Transfer bottom sheet of pastry (the uncut piece) to a sheet of aluminum foil. Spread cream cheese mixture evenly down the center,

leaving a 1 to 1 1⁄2 inch border around the entire rectangle. Place sliced pieces of guava paste (or dollops of guava preserves) down the center of the cream cheese mixture.

6. With a slightly wet finger, trace the edge of the pastry lightly to moisten dough. Carefully lift cut piece of pastry, and place on top. Press down lightly around the edges to seal.

7. Combine remaining 1 1⁄2 to 2 tablespoons of beaten egg with about a tablespoon of water. Lightly brush pastry with egg wash, and sprinkle with coarse/sanding sugar if desired.

8. Remove hot pan from the oven and carefully lift and arrange foil with pastry onto pan. Bake for 15-20 minutes until pastry is puffed and golden brown.

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guAvA biSCuiTS

• 500g all purpose flour • 200g unsalted butter • 1 cup milk • 1 tbsp baking powder• 250g guava paste (for the filling) • 1 egg white (beaten, to brush the top) • 2 cup crystallized sugar (to coat)

1. Slice the guava paste into small strips and reserve. Grease two 12×16 inches pan. Pre-heat oven to 180°C.2. Mix the dough ingredients, the flour, butter, milk and baking powder. Mix until smooth.

3. Divide the dough in two and reserve one half in a plastic bag. Roll out one half on a floured surface into a rectangle (not to thin). 4. Cut into smaller rectangles (3×2 inches), put a guava paste strip in the center and role up the dough and pinch edge together to seal.

5. Brush the top of the biscuits with the egg white and coat only the top with the crystallized sugar. 6. Bake for 35 to 40 minutes (or until the bottom of the biscuits turn brown). Repeat the process with the other half.

guAvA buTTERCREAM fRoSTingA tangy, assertive yet superbly whipped, velvety frosting perfect for citrus or vanilla cakes- as a frosting or a filling!

• 3-4 cups guava, washed, cleaned and quartered (fresh or thawed frozen) • 2 Tbsp granulated sugar• 2 1⁄2 cups confectioners sugar (icing sugar) • 170g unsalted butter, softened and at room temperature

• pinch salt

To MAkE PuREE1. Combine guava and 2 tbsp granulated sugar in a wide bottomed pan over medium high heat, leave uncovered, stirring often.

Reduce fruit 20-30 minutes2. When thickened pass through a sieve, pressing and turning fruit so as to extract as much syrup as possible (this step can be done the

day before and the puree refrigerated over night)3. Place puree on medium heat in a wide bottomed pan, leave uncovered and reduce further until puree is very thick~ 20-30 minutes.

the more you reduce the puree the stronger the flavor becomes, just do not burn the puree- lower heat if necessary.

To MAkE THE buTTERCREAM1. Use a hand mixer to cream butter and sugar in a large bowl on high speed

2. add a pinch of salt3. When smooth and whipped (should form stiff peaks) fold in guava puree making sure not to break cream, combine thoroughly.

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MELLISSA MORGAN IS A FORMER SCHOOL TEACHER WHO HAS TURNED A HOBBY INTO A LUCRATIVE BUSINESS. Her love for baking – including her passion for creating a variety of vegan and vegetarian cupcake masterpieces – has put her on the international culinary map and spawned a massive industry.

Melissa, or Ms Cupcake as she is known, is a Canadian who now lives and works in England, operating from a colourful shop in Brixton. Her first cookbook was recently launched and is something she is clearly very proud of.

Her first foray was selling her products from a market stall in Greenwich.

She had no start-up grant, no bank loans and no experience of the catering industry when she decided to launch her business.

She was determined that everyone would be able to eat cake, regardless of allergies: “Everybody deserves great cake. It is my job to create indulgent and decadent cakes for them

regardless of what they can, and cannot eatwant to bring ‘free from’ cake to the masses. My team and I do this through baking incrediblecakes, raising the profile of a vegan diet and educating people on how they can create ‘free from’ cakes for themselves.”

This has obviously driven her to enormous success as a baker.

Mellissa is one of the attractions at this year’s Durban Good Food & Wine Show at the Durban Exhibition Centre from August 8 to August 11. Other celebrity chefs appearing at the show are TV personality James Martin who is a regular face on South African television; Vivek Singh of London’s Cinnamon Club who has transformed the face of Indian cooking and Anjali Pathak, an exciting talent in the Indian food and spice arena and part of the famous Patak spice family.

This will be Mellissa’s first trip to South Africa and she cannot wait to bake for the people. “My cupcakes are very special as I don’t use eggs

or dairy products, and we introduce amazing decadent and exciting cupcakes which taste exactly like you would expect them to taste and you cannot even notice that all those things are missing.”

Mellissa is so enthusiastic about the products she produces that she admits she wears imitation cupcakes on her hats and on her aprons.

She reveals that she has always been one of those “classic” home bakers who suddenly developed a career from it. But rather than working in the food industry, she used to teach primary school.

Mellissa began baking from home when she couldn’t find indulgent bakery goods for vegans in London. She soon realised that it wasn’t just vegans to whom she could cater, but also those with food allergies or religious dietary requirements. She began to develop gluten free, soya free and even sugar free cakes, and after opening London’s first entirely vegan retail

M S C U P C A K ET h E I c E Q u E E N

The Naughtiest Vegan Baker in London brings ‘free form’ to the masses

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bakery in April 2011, she was named the Baking Industry Awards Rising Star of 2011.

She’s been on TV, too, and made her first appeared as an amateur on Britain’s Best Dish. Since then she’s been on Islam TV and Sky News. Ms Cupcake appeared on TV as a contestant on the show Britain’s Best Bakery which won her a whole new set of fans, with praise from the judges for her fantastic tasting vegan cupcakes.

She also wants to spread the word about achieving success. Because of her background working as an educator, Mellissa wants to share with people the idea that it is possible to dream big and to launch oneself into a completely different career. “I want to visit as many places as

I can to teach people what I’ve learnt. I want to encourage them to follow their own dreams.”

She would like to one day work more in educating children about healthy eating, and also to reach out to different communities where the children have not had the same privileges as other children and where she can help teach them about cooking with natural ingredients.

Her idea of a perfect meal would be to try an exotic fruit that she’s never tried before - “I’d love it because I have a sweet tooth” – and a good blender is her ideal gadget in the kitchen.

She relaxes, she says, when she bakes. “If I’ve had a hard day, working for 18 hours straight, all I want to do is bake

me up a lovely pie. It calms me down. By getting into the kitchen and doing what I know how to do best and what I do with love it allows me time to think and to relax and to spend time with my family because we are all big foodies.”

Asked if she would change anything in her life right now, Mellissa replied with a laugh: “I’d love to have a clone of myself so that I can be in two places at once. That’s one thing I’d like to change. I am so happy and so privileged to be able to travel and show people exciting things.”

Mellissa, who has started work on her second book, will continue to do more TV work in the future as well as giving baking demonstrations around the world – something that remains the core of her being. G

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We imported and launched Ice Tropez into the South African market at the beginning of June 2012 although it has been around on the international market since 2006. ‘ICE TROPEZ’ is a rose wine cocktail from the South of France, Gassin region of Saint Tropez.

Light rose wine with delicate white peach aromas, delightfully refresh-ing, with a designer bottle signed by Christophe Pillet. There is the 6.5% of tropezienne madness for the young and the fashionable and a versatile 0% (non-alcoholic) version for children and as a mixer with soft sweet fruit aromas.

PRODUCTS RAnGE:We currently Distribute on a national scale, Including Johannesburg, Pretoria, Durban, Cape Town, Port Elizabeth, Knysna, Goerge, Plett, East London, and the rest of the Garden Route to name our main areas.

ICE TROPEz 6.5%The original product, it’s a beautiful blend of Rose wine, Fleur de Brugnon (peach flavor) and carbonated water.

Slightly sweet, sparkling and fresh, consisting of 6.5% alcohol.

Ice Tropez 0% An amazing non-alcoholic fruit cocktail made from grape juice and natural aromas of white nectarines. A naturally fresh and fruity drink, deliciously bubbly, completely re-freshing and fun.

Ice Tropez 0% is an extremely versatile drink, as it is not only ideal for children but also for white spirit consumers who enjoy their drink with a mix- 100% pleasure, 0% alcohol. A “designer” cocktail which quenches everyone’s thirst.

For more information contact VIP Liquors-International exclusivity. Local distributionOffice: +27 11 027 3600 Email: chris@vipliquors.co.za Web: www.vipliquors.co.za

A F A R M C A R V E D

F R O M T H E L A N DDelheim Wine Estate

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wINE

We embarked on our journey on a rather early frosty morning heading for the legendary

Delheim Wine Estate. Delheim was situated on the picturesque slopes of the Simonsberg Mountain near Stellenbosch.

The weather was not promising and as true “Durbanites”, our internal thermostats were non-existent. On arrival however, Victor had everything under control. Waiting at the entrance was the most beautiful Gluwhein I have ever tasted. An old family recipe handed down proved to be our thawing grace!

Exploring the vineyards, we eagerly learned that the farm had been bought by Hans Otto Hoheisen in January 1938. He initially intended the land, as a dream retirement home for himself and his wife, Deli, but these plans did not reach fruition. Fruit trees and scrub were the main vegetation then. The change to wine farming was only then effected partially on the suggestion of Hans’ German friends who knew the climate in the Cape to be suitable for the production of good wines.

Through his own research and consulting with the eminent viticulturist, professor Perold, Hans selected Cape Riesling, Pinot Noir, Cabernet and Hanepoot with which to commence his wine farming.

As we explored further into the estate it was evident the rock solid family values that lay the foundation of this legendary wine farm were the secret to their success. We came to a small cellar where the tops of the barrels had been carved resembling the label of that vintage and placed on the wall as

memorabilia. This is where we learned of the famous Spatzendreck. A Chenin Blanc-based late harvest which was first released in 1961. Now in the earlier days, wine labels used to be simple. They were designed to tell you what was in the bottle, though, admittedly, it sometimes seemed as though German and French labels were created to obscure that information and require buyers to become experts before they could even tell what they were buying. The story behind the label of the Delheim Spatzendreck Late Harvest is a living legend. And, if you have a sense of humour, the cheeky artwork makes it a worthy inclusion in your wine collection.

Winemaker Michael ‘Spatz’ Sperling started making wine at Delheim in the late 1950s. Unfortunately, at one of his tastings a lady brazenly blurted “spatzendrek” which translates into ‘sparrow sh*t”. And so the Spatzendreck label was born, featuring the now-famous cheeky pooping sparrow, relieving itself into a wooden barrel.

In 1971, the label was awarded The Worst Label of the World by Decanter magazine. And Spatz was able to proudly declare that his guests drank their words!Intrigue had bitten, and soon enough we were in the atmospheric “Downstairs” cellar well known for the famous cobwebbed window and known “Collector’s Corner” at the back.

Without further adieu, it was time for the winetasting. As a red wine drinker, I’m always cautious and oftentimes not the most reliable judgment on white wine – of which we started

with. What a pleasant surprise, if this was the white, bring on the red!

The taste sensations, aromas and textures of each wine were phenomenal. With impeccable timing (or noticeable acknowledgement of the food to wine ratio) we were now halfway through our journey through Delheim, and it was lunchtime. The family inspired restaurant just below the “Downstairs Cellar” boasts clear views of Table Mountain, a warm fire for chilly days and alfresco eating in the garden for summer days.

Delheim was the first wine estate in the country to serve food.

Spoilt with delectable wine and the company of Victor Spatz and his family stories we enjoyed a four course menu compiled by their head chef Christine Claasen. Christine joined Delheim and the Spatz family at the end of 2012 after a previous stint at the 5-star Cape Grace Hotel. The menu showcases seasonal robust flavours offering both South African and German country cuisine. Thank you to Victor and all his staff for the perfect ending to the most amazing Cape food experience Ginja has ever had.

Delheim wine estate is owned by the renowned ‘Spatz’ Sperling and his family, and has been producing internationally acclaimed wines for almost 60 years.

From where the grapes are received and processed, to where the end product is bottled and labelled. G

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Delheim Wine Estate, testing cellar

Delheim Wine Estate, vineyards

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ThE cAVIAR TAlEThE BEluGA sToRy

The first Beluga restaurant is situated in Cape Town, in a 100-year-old building, with solid wooden floors and ceilings. In this warm space, an Art deco, New York loft feel is combined with an open plan kitchen, sushi section and designer bar. The intimate cobbled outside terrace completes the picture, and makes this restaurant truly memorable.

Beluga first opened its doors in 1999 to the immediate acclaim of being voted as one of the Top 60 Restaurants in the world by Condé Nast Traveller.

since then, beluga has continued to evolve in the search of perfection, and offers a variety of dishes from sushi, dim sum and meat dishes to seafood and other signature dishes.beluga Gateway is located in the hustle and bustle of the outside courtyard, featuring a double story, 350-seater dining area, separate bar area and private valet parking.

“we believe the secret to our success lies in never becoming complacent about our menu or service. we strive to constantly improve and refresh our offerings, and a major part of this process is trying out cutting edge techniques and new and interesting flavours. we believe this is the magic ingredient that keeps our patrons excited, interested, and always coming back for more.”

ThE sEVRuGA sToRy

Our philosophy when creating sevruga was the same as when we create our signature dishes. we used the best possible raw ingredients combined with professional and creative suppliers and craftsmen to create a truly amazing space.

sevruga is the culmination of a lifetime of work and our complete dedication to perfection. Although perfection is almost always a step away, we always endeavour to exceed your wildest expectations.

from the polished marble entrance and solid wooden flooring to the fabulous American walnut walls and absolutely fantastic chairs, the restaurant is a feast for the eyes. some of sevruga’s main features include a separate bar and lounge as well as designer bathrooms.

The service is relaxed yet professional, while the view from both inside the restaurant, and from the terrace will take your breath away!

sevruga Cape Town is situated in the landmark V&A waterfront with beautiful views overlooking the harbour. sevruga Gateway, in durban, is located on the exclusive eastern side of the center overlooking the famous wavehouse, offering a 300-seater restaurant with custom designed interior and clever dishes.

The menu is simple yet elegant, with dishes ranging from fresh seafood to succulent meat cuts. Every dish is a signature dish and designed to amaze. Combine this with a full sushi and dim sum menu, and our guests are spoilt for choice.

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OYO REsTAURANTCape TownArea: V&A waterfrontCuisine: seafood / mediterranean Ambiance: Upmarketmenu Type: seafoodAverage price per person: R200.00licensed: YesOperating hours: monday to sunday 07h00 – 23h00021 419 6677Victoria & Albert Hotel, On the waterfront pierhead.

AzURE REsTAURANTCape TownArea: The Twelve Apostles hotel Cuisine: InternationalAmbiance: Upmarketmenu Type: Global / International, portugueseAverage price per person: R275.00licensed: YesOperating hours: monday to sunday 07h00 – 22h30021 437 9029Victoria Road, Camps Bay

AUbERGINECape TownArea: GardensCuisine: InternationalAmbiance: Relaxed

menu Type: seafood, global / international, GameAverage price per person: lunch: R210.00 / dinner: R385.00licensed: YesOperating hours: lunch: wednesday – friday 12h00 – 14h00 / monday to saturday: 17h00 – 19h00 / dinner: monday to saturday: 19h00 – 22h00021 465 490939 Barnet Street Gardens, Cape Town

RIsORANTE GRIssINIPetoriaArea: GroenfkloofCuisine: ItalianAmbiance: Upmarketmenu Type: french, fine dining fusionAverage price per person: R375.00licensed: YesOperating hours: monday to sunday0127512070131 Herbert Baker Street, Groenkloof, 0181

bRAssERIE dE pARIsPetoriaCuisine: frenchAmbiance: Classic Elegance, Comfy and Casual

menu Type: frenchAverage price per person: R200licensed: YesOperating hours: monday to friday: lunch 12h00 – 14h30, dinner: 19h00 – 21h00, saturday: dinner 19h00 – 21h30. sunday Closed. 0124603583381 Aries Street, Waterkloof Ridge, Pretoria

pICCOlO mONdOJohannesburgArea: sandtonCuisine: Global / InternationalAmbiance: Upmarketmenu Type: seafood, Global/ InternationalAverage price per person: breakfast: R125.00 /lunch: R150.00 / dinner: R210.00licensed: YesOperating hours: monday to sunday: breakfast 06h30 – 10h30, lunch: 12h30 – 14h30, high Tea: 15h00 – 17h00, dinner: 18h30 – 23h00011 282 7067Nelson Mandela Square, West Street Sandton.

sIGNATURE REsTAURANT Johannesburg

Area: sandtonCuisine: seafood, Grills, sushiAmbiance: Upmarketmenu Type: seafood, grills, and sushiAverage price per person: R200.00licensed: YesOperating hours: monday to saturdays: 12h00 – late , sundays: 12h00 – 16h00087 940 3880Morningside Shopping Centre, Shop U13, Cnr Rivonia & Outspan Roads, Sandton

lA CAmpAGNOlAJohannesburgArea: bryanstonCuisine: ItalianAmbiance: Upmarketmenu Type: Italian, mediterranean, GrillsAverage price per person: R140 - R220.00licensed: YesOperating hours: monday to sunday: lunch 12h00 – 14h30. Tuesday to saturday: dinner 19h00 – 21h30011 463 4199Address: Shop 9 & 10 Hobart Centre, Cnr Hobart & Grosvenor Roads, Bryanston

wOdKADurbanArea: durban waterfrontCuisine: Japanese fusionAmbiance: Trendymenu Type: Japanese, fusion, Global / InternationalAverage price per person: R220.00licensed: YesOperating hours: monday to sunday: 06h30 – 22h00031332819040 Mahatma Gandhi Road, Durban Waterfront

9Th AVENUE bIsTRO & bARDurbanArea: morningsideCuisine:ContemporaryAmbiance: Upmarketmenu Type: Global/ International, bistroAverage price per person: R150 – R170.00licensed: YesOperating hours: Tuesday to friday: lunch 12h00 – 14h30. monday to saturday: dinner 18h00 – 22h00031 312 9134Shop 2, Avonmore Centre, 9th Avenue Morningside, Durban

ThE ULTIMATE GUIdE TO dINING OUT

DINE OUT

fINE dININGAZURE RESTAURANT

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bIsTROTRIbAKERYCape TownArea: bergvlietCuisine: ContemporaryAmbiance: bustlingmenu Type: Contemporary, grills, deliAverage price per person: R90.00licensed: R25.00 per bottle.Operating hours: monday to sunday 07h00 – 21h00021 712 2187Shop 1, Sherwood Centre, Dreyersdal Road, Bergvliet

bENTlEY OYsTER bAR ANd bIsTROCape TownArea: ClaremontCuisine: bistro, seafoodAmbiance: Trendymenu Type: bistro, seafoodAverage price per person: R250.00licensed: YesOperating hours: monday to saturday: lunch – 11h30 – 15h00, dinner: 16h30 – 01h00 (Kitchen closes at 22h00) sundays closed021 671 3948Shop 5, Heritage House, Toffee Lane, 20 Dreyer Street, Claremont.

ChATTERs bIsTROKnysnaCuisine: bistro, ItalianAmbiance: Relaxed and friendlymenu Type: bistro, ItalianAverage price per person: R130.00licensed: YesOperating hours: October to April: Tuesdays to sundays: 12h00 – 22h00 mondays Closed. may to september: Tuesdays to

saturdays: 12h00 – 21h30 sundays & mondays Closed.044 382 02039a Gray Street Knysna

lE fOURNIl dE plETTPlettenberg BayCuisine: french bistroAmbiance: french, Relaxedmenu Type: french bistroAverage price per person: R100.00licensed: NoOperating hours: breakfast and lunch only044 533 1390Lookout Centre, The Courtyard, Main Street, Plettenberg Bay.

CAfé RIChEPretoriaCuisine: Continental bistroAmbiance: bustlingmenu Type: Continental, light mealsAverage price per person: R40- R90.00licensed: YesOperating hours: 06h00 – 00h00 7 days a week012 328 31732 Church Square, Cnr Church & Paul Kruger Streets

TIN ROOf CAfé PretoriaArea: pretoria EastCuisine: bistro south AfricaAmbiance:Comfy & Casualmenu Type: bistro Average price per person: licensed: NoOperating hours: lunch: 12h00 – 18h00 friday to sunday , dinner: 18h00 – close wednesday to saturday072 367 5698

Boschkop Road, Pretoria East

IsAbEllA’s COUNTRY CUIsINEJohannesburgArea:KyalamiCuisine: bistro, Grills, Ambiance: Relaxedmenu Type: Grills, lightAverage price per person: R90.00licensed: YesOperating hours: 07h30 – 17h00 monday to sunday011 022 6985Shop 23A Crownthorne Shopping Centre, Cnr R55 and Arthur Road, Kyalami

ThOmAs mAxwEll bIsTROJohannesburgArea: parkmoreCuisine: bistroAmbiance: Intimatemenu Type: bistro, contemporary, fusionAverage price per person: R140.0licensed: YesOperating hours: monday to friday: lunch and dinner, saturday: dinner011 784 1575140 11th Street, Parkmore 2196

EARThmOThER ORGANICDurbanArea: GlenwoodCuisine: bistro, healthAmbiance: Comfy & Casualmenu Type: bistro, healthy, Average price per person: R75 – R95.00licensed: NoOperating hours: breakfast: 9h00 – 12h00 monday to saturday. lunch: 9h00-16h00 monday to friday and

09h00 – 15h00 saturday031 202 1527106 Bulwer Road, Glenwood

RIVERsIdE CAféDurbanArea: durban NorthCuisine: ContemporaryAmbiance: Classicmenu Type: ContemporaryAverage price per person: R170.00licensed: YesOperating hours: monday to sunday: breakfast 06h00 – 10h30, lunch: 11h30 – 18h00, dinner: 18h30 – 23h00031 563 0600Riverside Hotel - 10 Kenneth Kaunda Drive (Northway Road) Riverside.

THE TIN ROOF

OYA RESTAURANT

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GRIllCATTlE bARON Cape TownArea: durbanvilleCuisine: steakhouse, GrillsAmbiance:Relaxedmenu Type: steakhouse, Grills , TraditionalAverage price per person: R130.00licensed: YesOperating hours: monday – friday: 11h30 – 15h30, 17h30- 23h30. saturday: 11h30 – midnight. sunday:11h30 - 22h30021 555 3094Canal Walk, Shop 417, Century City, Milnerton

O pEsCAdOR REsTAURANTKnysnaCuisine: Grills, portugueseAmbiance: Relaxedmenu Type: Grills, seafood, portugueseAverage price per person: R130.00licensed: YesOperating hours: monday to saturday: 18h30 – late044 386 0036Brenton Road, Belvidere, Kynsna

mOO mOO wINE bAR & GRIllPretoriaArea: brooklynCuisine: Grill, steakhouseAmbiance: Relaxedmenu Type: south African, Grill, steakhouseAverage price per person: R130.00licensed: YesOperating hours: monday to Thursday: 09h00 – 22h00, friday to sunday: 09h00 – 23h00

012 346 8888Corner Veale & Middle Street, Design Square, Brooklyn

ThE bRAzEN hEAd REsTAURANTJohannesburgArea: sandtonCuisine: Grills, south African, pub mealsAmbiance: bustlingmenu Type: Grills, south AfricaAverage price per person: R100.00licensed: YesOperating hours: monday to sunday: 11h00 to late011 783 6122Stand 16, Cnr Linden & Anne Crescent, Strathavon, Sandton

JOOps plACEDurbanArea: durbanCuisine: Grills, Global/ InternationalAmbiance: Intimatemenu Type: Grills, Global/International, south AfricanAverage price per person: R110.00 – R130.00licensed: YesOperating hours: lunch: friday Only, dinner: monday to saturday031 312 9135Shop 14, Avonmore Centre, 9th Avenue Morningside

sEAfOOdblUEfIN sEAfOOd ANd sUshI REsTAURANTCape TownArea: plattekloof

Cuisine: seafood, JapaneseAmbiance: Relaxedmenu Type: sushi, seafoodAverage price per person: R120.00licensed: YesOperating hours: monday to sunday: 10h00 – 22h00021 558 4281Restaurant 2 Plattekloof Village, Cnr Plattekloof Road, Baronetcy Boulevard, Plattekloof

Off ThE hOOK Plettenberg BayCuisine: seafood, GrillsAmbiance:Relaxedmenu Type: seafood, GrillsAverage price per person: R80-R120.00licensed: YesOperating hours: monday to saturday: 08h30 till late. Closed on sundays except in december044 533 0796Shop 8, Beacon Island Centre. Beacon Island Drive Plettenberg Bay,

KOI REsTAURANT & sUshI bARJohannesburgArea: sandtonCuisine: seafood, AsianAmbiance: Trendymenu Type: Asian, sushi, seafoodAverage price per person: R180.00licensed: YesOperating hours: lunch: 12h00 – 15h00 7 days, dinner: 18h00 – 22h30/23h00 monday to saturday011 883 724724 Central, Shop No 3. Cnr Fredman Drive & Gwen Lane Sandton

CRAwdAddY’s GOOd fOOd PretoriaArea: CenturionCuisine: seafood, fusionAmbiance: bustlingmenu Type: seafood, fusionAverage price per person: R80-R160.00 licensed: YesOperating hours:sunday to Thursday: 12h00 – 22h30, friday & saturday:12h00 – 23h30012 644 2000/1@ Ease Centre, Shop 8. Cnr Jean & Gerhard Avenue Centurion

OYsTER bARDurbanArea: Victoria EmbankmentCuisine: seafood, sushiAmbiance: Casual/ Trendymenu Type: seafood, sushiAverage price per person: R120.00Operating hours: 10h00 – 22h00 monday to sunday031 307 788319 Wilsons Wharf, Boatmans Road, Victoria Embankment, Durban

CRAWDADDY’S GOOD FOOD

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CRISP SALMON, LYCHEE, CORIANDER & CHILLI SALAD

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SOUTH AFRICA HOLDS A SPECIAL PLACE FOR MELBOURNE-BORN CELEBRITy CHEF BILL GRANGER and he was “thrilled” to return to the country in May where he provided foodies with new dishes and fresh foodie ideas at the Cape Good Food and Wine Show. Granger is a self-taught cook whose easy-going and joyful approach to cooking is an essential element to his enduring popularity. He comes from a family of butchers and bakers and at the age of 19 he moved to Sydney to study art, but food has always been his passion. He graduated from being a part-time waiter to opening his first restaurant, at 22, in Sydney which he called bills. Three years later he opened a second in the city and then a third. All have become firm favourites with both locals and tourists alike. His first excursion into the international market came in 2008 in Japan and he has subsequently opened several more, including his first London restaurant, Granger & Co, which opened in Notting Hill in November 2011. Granger is opening a new restaurant in Hawaii this year, so he’s inspired at the moment, he says, by tropical spicy flavours at the moment. “Kim chee fried rice is my latest obsession,” he confesses. Healthy cooking and eating has been the core of his lifestyle and his advice to people who need to lose weight and eat properly is that they must never skip a meal or snacks. “Try to cook most of your own food and eat small portions. Also, take it day by day. Bill Granger leads an absurdly busy life but it’s important, he says, to find a balance. One form of relaxation, believe it or not, is cooking. “I do a lot of cooking for family and friends, although sometimes when I start it doesn’t feel relaxing, but by the end of it, I’m usually there. I also relax by walking our dog, Skippy, in the park.” Asked how he copes with the fame and success he’s

achieved without letting it consume his life, he responded: “I live with four very opinionated strong women who keep my ego firmly in check. Also, home life is a priority, always.” Granger has just completed a TV series for BBC Worldwide called Bill’s Kitchen: Notting Hill. “I am also working on an Italian cook book, because I have been spending a lot of time in Italy.” This gifted man has written a host of international best-selling cookbooks, many of them translated into different languages, and most having sold more than one-million copies each. His TV shows have been

viewed in 30 countries worldwide. After all this, he still has many goals left and one of the most compelling, he believes, is to get fitter. “I want to lose 2 or 3 kilos and I want to start drawing again. I went to art school. Most of all, see my three girls grow into healthy, happy, well-adjusted adults, and to do that, one has to stay sane through the teenage years which we are just embarking on. What’s the best advice one can give people wanting to open a restaurant?“Start small, you can always grow, and validate your business plan. Make sure you have worked in one so you understand the demands of day to day restaurant life. Remember, a restaurant is not just for Christmas! You can love restaurants and love eating in them, without owning

one. There are easier ways to make money, sure, but for me, there is no more enjoyable and satisfying a way! Granger, never one to rest on his laurels will be opening new restaurants in London and in Hawaii this year. “South Africa would definitely be an option, I’d absolutely love to, any excuse to spend more time in such an inspiring and extraordinary country.” Asked whether he had a favourite South African food and he responds by saying: “I had the pleasure of working with Justin Bonnello around two years

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SALT & PEPPER TOFU wITH LEMON SOy DIPPING SAUCE

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ago, whose spirit and energy was inspiring and contagious. I dream of his malva pudding still!” If he hadn’t been a chef Granger would still have worked with food. “I started architecture at university and then got side tracked by art and food. I would be expressing myself with my hands one way or another if I wasn’t a chef.” Over an illustrious career it becomes difficult pinpoint Granger’s many highlights but he lists his road trip with South African master chef Justin Bonnello, the opening of his my first restaurant in Sydney, Japan, and England. “Omotesando in Tokyo was particularly exciting because I spent time in exactly that location twenty years ago and was blown away by the area then. And, Notting Hill in London, likewise. Selling

my first TV series to the BBC was also memorable.” Although he comes from a sports mad family, Granger is not particularly interested, though he admits he can do a great sports dinner. “It’s skipped a generation, I think. One of my daughters is the captain of her football team.” When asked why Australians made such good cooks, he responded: “I think it’s because we are from a country that does not have a strong food tradition. We were able to pick and choose our favourite dishes and techniques from a vast array of cuisines. “We have access to excellent quality fresh produce at reasonable prices as we grow and produce most things ourselves. We also have a moderate, temperate climate which is conducive to a relaxed, informal way of eating which celebrates a love of food.” G

COCONUT CHICKEN BOWL

BILL’S GOURMET BURGER

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Inside Granger & Co, London, Notting Hill. The restaurant’s

interior is warm with a country and home ambiance. Long wooden

tables and pastel coloured stools gives it that countryside feel. Although the restaurant is

positioned in the heart of London, customers describe it as ‘haven that

helps them escape city living.’

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CRiSP SAlMon, lyCHEE, CoRiAndER & CHilli SAlAd THE SALMon In THIS SALAD BECoMES CRISP AnD CARAMELISED on THE oUTSIDE WHILE IT’S FALL-APART SoFT

InSIDE. THE oILY RICHnESS oF THE FISH HoLDS UP WELL To PRETTY MUCH ALL ASIAn FLAVoURS

• 4 tablespoons fish sauce • 3 teaspoons caster sugar • 4 skinless salmon fillets (about 180g each)• 2 tablespoons light flavoured oil • 300g sugar snap peas • 1 Lebanese cucumber, thinly sliced

• 20 lychees, peeled, pipped and torn in half, or 565g tin, drained • handful coriander leaves• handful basil leaves • 2 red chillies, de-seeded and julienned• 1⁄2 red onion, thinly sliced into rounds

• 2 tablespoons lime juice• 2 tablespoons fish sauce, extra

1. Prepare a marinade for the salmon by combining the fish sauce and 2 teaspoons of the sugar. Place the salmon in the marinade and refrigerate for 10 minutes.

2. Heat the oil in a large frying pan over medium–high heat and cook the salmon for 1 minute on each of the four sides. Set aside to rest.3. Blanch the sugar snap peas in boiling water for 30 seconds, drain and refresh under cold water.

4. Combine with the cucumber, lychees, coriander, basil, chilli and onion in a serving bowl.5. Break up the salmon and scatter over the top. Mix together the lime juice, extra fish sauce and the remaining sugar.

6. Pour over the salad and toss gently to serve.

SALT & PEPPER ToFU WITH LEMon SoY DIPPInG SAUCETHE CRISPY SALT AnD PEPPER CoATInG AnD SPICY-SWEET DIPPInG SAUCE ARE A MATCH MADE In HEAVEn.

IT’S ALSo THE IDEAL DRInkS SnACk FoR YoUR VEGETARIAn GUESTS.

Salt & pepper tofu: • 4 tablespoons plain flour • 1⁄2 teaspoon Chinese five spice powder • 500g silken tofu• 600ml light flavoured oil, for frying • 2 spring onions, thinly sliced • 1 red chilli, sliced

• lemon soy dipping sauce (see recipe below)• small handful coriander leaves

1. Season the flour generously with sea salt, freshly ground black pepper and the five spice powder. 2. Cut the moist tofuinto thick fingers and roll in the seasoned flour to coat.

3. Heat the oil in a deep saucepan over medium–high heat until hot. 4. Drop the tofu into the oil and fry for 3–4 minutes, tossing regularly, until golden all over. Remove and drain on paper towel.

5. Fry the spring onion and chilli for 2–3 minutes or until starting to turn golden. Remove and drain on paper towel.6. Serve the tofu with the dipping sauce and dress with the coriander leaves and the spring onion and chilli.

Lemon soy dipping sauce: • 1 1⁄2 tablespoons lime juice • 1 1⁄2 tablespoons lemon juice• 3 tablespoons mirin • 2 tablespoons light soy sauce

1. Put the lime and lemon juices and the mirin in a small saucepan.2, Bring to the boil then remove from the heat and set aside to cool. Stir in the soy sauce.

G R A N G E R ’ S H E A L T H D I S H E S

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PRAwN & MANGO SALAD

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BEEF, MUSHRooM & SnoWPEA STIR FRY“HERE’S SoMETHInG To Do WITH THoSE FAnCY ExPEnSIVE MUSHRooMS

YoU BoUGHT AT THE FARMERS’ MARkET.” – BILL GRAnGER

• 5 tablespoons hoisin sauce • 1 tablespoon soy sauce • 1 teaspoon chilli sauce• ¼ teaspoon five spice powder • 3 tablespoons light flavoured oil • 600g sirloin steak ,trimmed and thinly sliced

• 1 tablespoon grated ginger • 300g mixed mushrooms (shiitake, button, enoki), thickly sliced • 200g snowpeas • 600g fresh rice noodles, warmed in hot water

• 2 spring onions, sliced handful coriander, roughly chopped

1. In a bowl stir together the hoisin, soy and chilli sauces with the five spice powder . Set aside.2. Heat a wok or large frying pan over high heat.

3. Add 1 tablespoon of the oil and, when hot, add half the beef and stir-fry for 1–2 minutes to seal and brown.3. Remove from the wok and repeat with another tablespoon of oil and the remaining beef. Remove beef.

4. Add the final tablespoon of oil and stir-fry the ginger and mushrooms for 2 minutes.5. Add the snowpeas and stir-fry for a further 2 minutes.

6. Return the beef to the wok, tip in the sauce and cook for another minute to warm through.7. Drain the noodles and divide between four bowls. Top with the beef stir fry, spring onion and coriander.

SPiCEd bRAiSEd PoRk THE CookED PoRk IS DELICIoUS SERVED WITH VEGETABLES, THE CoLD PoRk IS LoVELY PULLED

FRoM THE BonE AnD MADE InTo A SALAD, oR A CoLD, SPICY PoRk SAnDWICH

• 2kg pork shoulder, keep bone on • 4 large shallots, peeled • 6 garlic cloves, peeled• 5cm fresh ginger, peeled and grated • 3 tbsp soy sauce • 3 tbsp honey

• 1 tsp freshly ground pepper • 2 tbsp extra virgin olive oil • 4 red chillies• 1 cinnamon stick • 3 star anise • 500ml chicken stock • 1 tsp ice cold butter, chopped into tiny pieces

1. Preheat the oven to 180°C 2. Put the pork into a large, roomy roasting tray. Put the shallots, garlic, ginger, soy, honey, pepper and olive oil into a food processor

and blitz to form a thick paste. Smear the paste all over the pork - skin and meat included.3. Snap the chillies to open them slightly and throw into the roasting tray with the cinnamon, and star anise,

pour in the stock. Cover tightly with aluminum foil and roast in the preheated oven for 2 hours.4. Take the pork from the oven and increase the temperature to 220°C. Remove the foil, baste the pork with the pan juices and return to

the oven, uncovered, for 20 minutes or until well coloured.5. Remove the pork from the oven and place to one side to rest for at least 10 minutes before slicing.

6. Strain the pan juices through a fine sieve into a small saucepan. Place over a high heat and reduce by one third. Drop in the tsp of ice cold butter and over a medium heat shake until all the butter has melted and the sauce is shiny and glossy. Serve with roast, slow-roasted

or fresh seasonal vegetables. The pork is also lovely cold pulled from the bone and made into a salad or a sandwich.

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BEEF, MUSHROOM & SNOWPEA STIR FRY

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incrediblehurst Rebecca Hurst- The Hurst Campus “Our graduates not only know their fondant

from their fondue and their roux from their choux,”

Rebecca Hurst Director

The care she has taken in preparing each student. To understand the quality and passion that goes into the industry and what it takes to succeed is unsurpassed to any other culinary institute in South Africa. Rebecca Hurst – Director of The Hurst Campus and fondly regarded as an “inspiration and true leader” in the hospitality industry, chatted to us over a cuppa coffee

recently in Cape Town. Her clear vision and her loyalty to “old school” teaching ethics were absolutely enthralling. In an industry where students are merely a rand sign in the bank, Rebecca has managed to hold on to her values ensuring each student is moulded into one of the finest young chefs South Africa has to offer. Our main objective for the interview was to find out what drives the Campus. We were

in search of a school with solid values, ethics and raw passion for food and people. As a Chef, I can certainly outline the fundamentals in searching for the institute that will ensure the solid training required to make it in what I perceive to be one of the toughest industries in the world. Without food running through your veins, passion for people, and a foundation built on a rock, any

woRDs JACQUI BROWN

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Ronan Boucher Head Chef / Lecturer

student wanting to enter the world of culinary fare stands little or no chance at moving past go. As such, I cannot help but feel cynical about the current overall misperceptions on becoming a chef. Of course watching the likes of Nigella Lawson and Gordon Ramsay doesn’t help much either. Becoming a chef is nothing short of a marriage. Marriage to a life in food. Once you are committed, your entire life journey revolves around not much else. For this very reason, I am saddened when listening to the vast number of students and parents who are set up to believe that this life choice is an easy path to stardom. Objective in mind, chatting to Rebecca outlined very similar feelings of false ideas planted in aspiring minds. Before even touching on the highest level of hospitality education given at the campus, the thing that really sets them apart, is the way each student is interviewed beforehand. A clear map of what is expected from a person

choosing this type of career is discussed in depth with the student and parents and only then if the applicant, parent and Rebecca (or faculty member) are confident enough that this is the correct career choice, will they be accepted to continue with their culinary journey with the Hurst Campus.

Further on in our conversation Rebecca outlined the up and coming new developments at the campus. Some of the major innovations in the pipeline include the introduction of a new Diploma in Hospitality Management, set to be introduced in 2014, that will equip students with one of the best all-round industry qualifications available.Migration of students into the 3-year course will already be facilitated from 2013, whilst additional campus curriculums are being developed in conjunction with the University of Stellenbosch. Known for its unique ‘winelands campus’ concept, currently situated on the Backsberg

wine farm between Paarl and Franschhoek, plans are in place for The Hurst Campus to move to its own privately owned farm in the Cape winelands. Here students can look forward to studying at a ‘hip and happening’ tertiary training campus where they will be accommodated at state of the art, custom-made facilities, with access to the latest trends, technology and teaching methodology. Not only will they have the option of living on the farm and growing their own vegetables, but their practical experience will include the opportunity to prepare meals alongside renowned chefs at the best hotels and restaurants.

The raw passion for food and people that this school thrives on confirms in my mind undoubtedly, that it is one of the best culinary learning institutes available. G

To view their campus or for further information log on to their website.

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shININGchEf sEAN

With culinary flare running through his veins, it isn’t any surprise the latest addition to the

GINJA team is none other than Chef Sean Rust.

woRDs JACQUI BROWN & SEAN RUST

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TANTALIZING FACTSABOUT: Born 23rd January 1982

ExPERIENCE: 1994-1997 The swiss hotel school

1998-2000 sentech

2001-2003 Zevenwacht

2004-2005 Bokeratone – florida, usA

2005-2006 cape cod, chattem house-

Boston, usA

2007 waterville Valley –

New hampshire, usA

2008-2013 pompano Beach club –

Bermuda, carribean

CURRENT – GINJA mAGAZINE & kITchEN

QUALIFICATIONS: city & Guilds Diploma,

city & Guilds Advanced Diploma

INSPIRATIONS: Charlie Trotter - have you

seen his plating?

Gordon Ramsay – (*&!#*) consistent chef!

…inside info I delved into food as a child

using my mother and sister as my personal

guinea pigs, thankfully they survived the

ordeal and I became the obsessed food

snob I am today.

FAVOURITE FLAVOURS: citrus with my

seafood, spicey, (really? how can a food

snob choose?)

EPIC DISASTER: I set myself on fire with the oil

burners from the bain marie…..

SO wHy GINjA?After being completely spoilt in the usA and

carribean, I returned home bursting to share

the flavours, recipes and techniques in food

and plating knowledge I had gained from

my travels. unfortunately the hospitality

industry in Durban lends itself to much

criticism.

so, frustrated, desperate to cook and share

my experiences I joined the GINJA team.

GINJA not only allows me to demonstrate

and teach foodies around the world, it allows

me to share my knowledge and experiences

through the website and magazine. As the

Executive chef for GINJA I am exposed to

restaurants and hotels world wide either

by food tastings & pairings or on a more

professional level as a consultant. As a

consultant I ensure that the establishment

is running at optimum levels both front

and back of house, the menu’s are up

to standard with the most exquisite food

available to the clients.

with this in mind how could I not want to be

part of the foodie movement with the GINJA

team?

MOMENT OF GRANDUER: you had to be

in cape Town with Ginja (Jacqui Brown),

meeting Gordon Ramsay, luke-Dale Roberts,

Delheim wine Estate, kloovenburg, craig

peterson – Dash, craig cormack (The salt

man), Eric lanlard and of course it would not

be an experience without a trip through the

cape flats and an offer to put Ginja in the

boot! (yes, it happened). G

CHEF SEAN’S SIGNITURE DISHES

JERUSALEM ARTICHOKE SOUPServes 4• 450g Jerusalem artichokes fresh or canned

• Seasoning ( salt and pepper )

• Lemon juice from one lemon

• 1 small onion, peeled and finely chopped

• 1 garlic, peeled and crushed

• 55g celery, chopped

• 55g unsalted butter

• 115g smoked bacon thick rashes

• 1.2L chicken stock

• 300ml double cream

• 2 egg yolks

1. prep and clean the artichokes with a

small knife or peeler. If you don’t use the

artichokes, straightaway place them in some

lemon juice and water so they don’t change

colour. once all the onion, celery and garlic

is prepped, mix together with the strained

artichokes.

2. In a saucepan melt some butter add

vegetables, bacon and sweat off with the lid

on the saucepan so it does not colour. keep

the heat low and tie some sprigs together to

add to the sauce pan.

3. Add stock and bring to the boil, then allow

to simmer until vegetables are cooked

(15 – 20) minutes.

4. Remove the bacon, sprigs and add to a

liquidizer, then pass through a fine chinois or

sieve. This makes a rich creamy, velvety soup.

put the soup back into a clean saucepan

and bring to the boil, add half the double

cream and season for flavour.

5. mix the egg yolks with remaining double

cream in a bowl. Add some of the soup to

the mixture, stirring constantly so that the egg

does not curdle. put the mixture into the rest

of the soup and gently start to warm. Garnish

and serve straight away.

SHELLFISH AND SAFFRON RISOTTO WITH CITRUS HERB OILServes 4• 200g risotto rice

• 16 large tiger prawn (de shelled

& de viand)

• 200g butternut or pumpkin peeled and

diced

• 500ml of chicken or fish stock

• 100ml olive oil

• 1 large onion finely chopped

• 4 table spoons dry white wine

• 50g butter diced and chilled

• 1g saffron to make saffron water

• 100g cashew nuts roasted

• 8 thin slices of Parma ham cut in length

ways to wrap the prawns

• 1 lemon micro planed for zest and

squeezed for juice

• 1 table spoon of fresh basil

• 1 table spoon of fresh dill

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• 1 table spoon of fresh parsley

• 1 clove of garlic

• Seasoning salt and pepper for flavour

• 3 table spoons grated parmesan cheese

• Micro herbs for garnish sold at any

woolworth’s

1. Bring a large pan of salted water to the

boil and add rice, then blanch and strain.

(Blanch means par cook do not cook all the

way through). spread the blanched risotto

on a tray and place in the fridge until ready

to cook with.

2. prep the tiger prawns by removing the shell

and vain, then wrap the prawns right near

the tail with the parma ham. set aside until

ready to cook.

3. place all the fresh parsley, basil, dill, lemon

juice, olive oil, lemon zest and seasoning for

flavour into a hand blender. Blend everything

together and set aside until ready to plate.

4. Bring the stock to a simmer and in another

pan sauté the olive oil, onion, butternut and

garlic for 3minutes. Now add the risotto to

the onions and sauté for two minutes, then

add the wine reduce right down.

5. Now add a third of the stock to the risotto

and allow to absorb over a low heat stirring

constantly. once all has been absorbed

add another third of the stock and stir until

absorbed. Now check the rice to see if it is

still chalky if so add more stock and cook

until ready. (This process takes about 10

minutes to finish).

6. In the meantime heat a grill pan and coat

the prawns with some olive oil ready for

grilling. once the grill pan is ready grill the

prawns until pink and firm for about 2 and

half minutes each side, then set aside.

7. when the risotto is creamy and al dente

(firm to the bit) add the saffron water,

followed by parmesan cheese, cashew nuts

and the rest of the butter. season and check

the flavour divide the risotto into warm bowl

and place the prawns on top. Drizzle the

citrus herb oil over and garnish with micro

herbs scattered over the top.

PLUM AND ALMOND TARTServes 6-8For the sweet pastry• 250g butter soft or room temperature

• 180g castor sugar

• 3-4 vanilla pods

• 2 large eggs beaten

• 500g flour plain

• Half a teaspoon salt

1. Beat the sugar and butter together until

creamy not fluffy. Then scrap out the vanilla

seeds from the pods and add to the mixture.

2. with the mixer run on slow speed add the

eggs slowly, even stop the mixer to scrap the

sides down. Sift the flour and salt together

then add it in 3-4 stages to the mixture in

the mixer, as soon as it looks like a crumble

mixture stop the mixer and remove it.

3. knead the dough and cut in to portion

size then allow it to rest a bit in the fridge.

Now lightly flour a surface, roll out the

dough to the size you need and bake blind

until golden (10-15 minutes). Then bake for

another 5 minutes after it’s been baked blind

to finish the pasrty.

For the filling

• 4 large dark ripe plums

• 125g butter soft or room temperature

• 125g ground almonds

• 125g castor sugar

• 25g flour plain

• 1 teaspoon ground cinnamon

• 1 large egg

• 3-4 table spoons apricot or plum jam for

glaze

1. for the glaze heat up a sauce pan add

the apricot or plum jam, 4 teaspoons of

water and a squeeze of lemon juice. stir until

smooth set aside until ready to glaze.

2. cut the plumes into half and remove the

stone, then cut into wedges of 4. put butter,

ground almonds, sugar, flour, cinnamon and

egg in a food processor and whiz together

until smooth. Now spoon in mixture to the flan

tin and level the surface. place the wedges

on top skin side facing up.

3. Bake the flan at 180 degrees for 30-35

minutes until firm and golden brown. Remove

from the oven and brush glaze over well still

warm. Then allow to cool and remove from

tin and cut into wedges. serve warm with

ice-cream on the side and garnish .

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The highly contested South African Dairy Championships is held annually and is the country’s leading dairy contest where producers can benchmark their products and improve quality. This year Healey’s took top honours in its class and was recognised for its commitment to the highest quality standards.

Following the same traditional recipe of 150 years ago, Healey’s famous cheddar is made by hand with unpasteurised, free range Friesian milk and still matured with a muslin cloth in a natural cave like environment which encourages mould growth that enhances the flavour development over a period of time. These noble cheeses, which are clothed and greased to form a natural outer rind to harness its clean, full nutty flavour, contains no artificial colourants or preservatives.

Cheese aficionados can sample the slow matured Healey’s Cheddar (9-month, 12-month and 18-month matured) at Waterkloof Estate at R30 per person or indulge in a sensory cheese and wine tasting at R60 per person which includes six estate wines. In addition, Healey’s Cheddar takes pride on Waterkloof’s popular Ploughman’s Platter.

Get your Healey’s Cheddar at Waterkloof’s tasting lounge at R35 (for 200 grams) or at selected deli’s, restaurant, food stores and leading supermarkets including Giovanni’s, Carlucci’s, Food Lovers Market, Pick ‘n Pay, Spar and Checkers.

For more information contact Healey’s Cheddar at Tel: 021 847 0480 or visit www.healeys.co.za. Waterkloof Estate is located outside Somerset West on the M9 Sir Lowry’s Pass Village Road.

Healey’S crowNeD Sa BEST ROUnD CHEDDAR Waterkloof’s wheel of flavour scoops

sought-after Champion status

Waterkloof Estate’s naturally matured Healey’s Cheddar excelled as the country’s finest Round Cheddar – aged any-where from 6 to 18 months – at the prestigious 2013 South

African Dairy Championships

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