GINJA Food & Lifestyle Magazine May '14

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win ! a luxury getaway with

maison de l'amour

� GINJA food magazine

7KH�.LWFKHQ$LG�$UWLVDQ�&RUGOHVV�+DQGEOHQGHU�- With an iconic design, variable speeds, powerful blades and exceptional performance, the KitchenAid Cordless Hand Blenders are a stunning addition to the coveted KitchenAid Artisan range and designed with both professional and amateur chef in mind. 7KH�.LWFKHQ$LG�$UWLVDQ��/LWUH�)RRG�3URFHVVRU�-

A class above the rest, the new KitchenAid Artisan Food Processor features the revolutionary Exactslice system, replicating the most sophisticated knife techniques. By simply moving the external lever on the base of the machine, the user can choose between 6 slicing thicknesses from 1 to 6mm WITHOUT removing the blade or turning the food processor off.

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1GINJA food magazine

The KitchenAid Artisan Breakfast Set - Toaster & Kettle - Thanks to the new KitchenAid Artisan “Breakfast Set”, tea & toast has never been more stylish!The KitchenAid Artisan Toaster - Available as 2-slice or 4-slice v: a unique auto sensor automatically lowers and lifts toast, gently keeping it warm until needed.

The KitchenAid Artisan Kettle - Not only can you adjust the temperature control between 50 and 100 degrees to satisfy everyone from Mothers to Tea connoisseurs, the kettle’s temperature gauge window will let you always read the water temperature.

Artisan Toaster 4-slice

Artisan KitchenAid

Artisan Kettle

2 GINJA food magazine

COVER feature33 Sababa: Sisters Tal & Nirit cook and ‘live’ Middle Eastern and Mediterranean food

Food10 Fordoun: A hotel & spa nestled in the Midlands with a world-class chef

15 Beetroot: Getting to know your roots

20 Kloof Street House: An eclectic colonial experience nestled in the Table mountain valley

29 Food Routes: Turn your winter hibernation into a culinary exploration

38 Myoga Chef’s Pick: Award winning Chef Mike Bassett & Chef Evan Coosner share a mouth-watering recipe

42 Cinnamon: The perfect spice for warmth and comfort this winter

51 Foraging Fun: Delheim invites you on an intimate wild mushroom hunt

56 Smitten: Blogger Sarah Graham releases her second cookbook to share her passion for food

Co n t en ts

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Drinks26 The High Road: Take The High Road and indulge in Bordeaux styled wines

40 Taste of Helderberg 2014: Sip & Savour a premium bouquet of Helderberg Wines & Food

46 Alto: Award winning wines of elegance, depth and complexity

48 Stellenblog: World renown bloggers 'uncover' Stellenbosch

91 Pongrácz: 6SRLO�\RXU�PRP�ZLWK�OX[XULRXV�ÁXWHV�RI� Pongrácz over high tea

Travel Local62 Darling: Discover why this town is appropriately named Darling

Travel Abroad74 Istanbul: Discovering its historic treasures and exquisite cuisine

junior chef92 Meet Kid Chef Eliana: A young chef on a mission to change how kids and families perceive and eat food

regulars04 Editors Notes: Jacqui shares her thoughts

06 Letters to the Editor: GINJA readers share their stories

09 Subscribe and WIN: A luxury 3 night getaway to Maison De L’Amour

103 GINJA Culinary guide: Your guide to culinary greatness

106 Over the Coals: Candid restaurant reviews from across the country

108 Dine out guide: The Ginja selection to dining out in South Africa

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SEE WHAT’S HAPPENING ONLINE!

SCAN ME!

EDITOR JACquI [email protected] 612 0056

SuB-EDITORHEATHER [email protected] 898 9747

SuB-EDITORSHERILEE [email protected]

SALESNICKY [email protected] 927 5408

MARKETINGMAGGI vAN [email protected] 857 2731

SENIOR DESIGNER RoSE [email protected]

DESIGNER JACo [email protected]

CONTACT uS031 563 0054

MAIL uSP o Box 20111Durban North, 4016

www.ginjafood.com


MAY ISSuE Nº12ED ITO RS N OTES

Jacqui Brown

The year seems to be moving at a rate of knots!

Just the other day we were discussing salads and

braai’s, and now we’re on the brink of winter!

This past month has been a whirlwind of new

beginnings for Ginja. We saw the launch of the

magazine into Woolworths and the opening of our

branch in Cape Town. We have added two new

sections; over the coals – a monthly crit on food

and letters from our readers, both of which I am

quite sure will stir a few emotions.

All this change of pace got me to thinking of the

proverbial “life” we work so hard to plan right down

to the second, when in actual fact, life is what is

happening whilst we are planning!

I was chatting to Jenny Crwys-Williams on radio 702

recently, and one of her questions was based on the

fact I decided to “up and start a magazine”. Looking

back, yes I suppose any normal person would have

taken up sewing or mountain biking! Assessing the

\HDU�WKDW�KDV�SDVW�KRZHYHU�KDV�RQO\�MXVW�DIÀUPHG�ZKDW�

I know in my heart. Food is my foundation, it’s my guide

through life and it’s my pillar of strength. It really is one

RI�WKH�PRUH�GLIÀFXOW�LQGXVWULHV�WR�EH�LQ�KRZHYHU��LI�LW·V�

in your blood it’s here to stay.

Each and every monthly publication is put together

by my small team and I in the hope to captivate, entice

and no doubt make you hunger for all that is culinary.

So, in answer to the question; “you just up and started

a magazine?” Yes, I did just do that. I did that and so

much more, I managed to share the very thing that

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Yours in food,


4 EASY WAYS TO SUBSCRIBE :

ORDER ONLINE:www.ginjafood.com

EMAIL: [email protected]

CALL: 031 563 0054

POST: Ginja Food, P o Box 20111, Durban North, 4016

G R EAT R EAS O N S TO S U BS C R I B EA years worth of magazines for just R324 - saving 10% on the cover price

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1

GINJA food magazine

OVER R 50 000 WORTH OF PRIZES TO BE WON !

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Basically im a “foodie” fanatic and absolutely love food

magazines. Always been on the look for something new and

different I came across the Ginja Mag. Being a photographer

the cover caught my eye straight away and I knew I had

to have it in my collection. It is filled with such interesting

articles and the recipes are sublime. To make it even more

exciting is their facebook page, everyday you look and there

is a new recipe that you know you have to try as well as some

awesome competitions. All in all you count down the days

till the next copy will be out. A big thank you to the Ginja

team for such an outstanding job and effort into making an

amazing read. I was so taken aback when I won a 3 month

subscription from Ginja and am looking forward to entering

some more competitions in the future. Cooking is definitely

an expression of ones soul.

Robyn ColdhamLiezl's daughter, Milla enjoying her time with mom at Vovo Telo.

Robyn Coldham with her copy of March Ginja Food Magazine

Dear editorLeonique’s

Pink PrincessCupcakes!


After hunting down my amazing prize in a dark

corner of a forgotten post office we went to use

this stunning voucher on Saturday and boy did

we have a feast! We ate and drank like kings and

queens and stuffed ourselves to the brim with the

delicious abundance on offer and even then still

had loads to take home and could not even fill

the full value of the prize. What an amazing day

we had and I cannot remember when last I felt so

treated! A great big thank you to Ginja and Vovo

Telo team. I will be raving about this experience

you have given us for a while to come! THANKS!!

Liezl Solomon

We went to Taste of Cape Town on Saturday 5th

April for the 1-5pm session, we arrived shortly

after 2pm when the event was in full swing –

organising was good, there was no queue to get

in. What I really enjoyed was the fact that it was

outside, it was a gorgeous day and the layout was

nice, it was lovely walking around and going to all

the different stalls tasting the lovelies wines and

food on offer. One thing we did find was that there

were few food outlets compared to wine outlets,

and we would have preferred some more food

outlets. But overall it was an absolutely lovely

experience, could not have asked for a better way

to spend Saturday afternoon! Looking forward to

next year’s event already! Thank you GINJA and

Taste of Cape Town for the tickets.

Sandi JosephSandi Joseph, Amber and Lauren Roux at the Taste of Cape Town

Share your stories with GINJA and stand a chance to WIN an AYAMA wine hamper valued at R700!

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Subscribe to GINJA The Food Magazine for 12 editions and stand a chance to

WIN A LuxuRY 3 NIGHT GETAWAY TO MAISON DE L’AMOuR where you will be charmed by the flower-filled

fields of Darling. The deliciously decadent décor and peaceful surroundings provide a romantic escape in this quiet

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Fordoun Hotel & Spa is located within a few minutes of the N3 highway near Nottingham Road in the heart of the picturesque Midlands of KwaZulu-Natal. It is situated in the green pastures of a working farm, which has a history dating back to the 1800s. The original buildings and farmyard have been artistically and beautifully renovated into the hotel rooms, walkways, gardens and restaurant, whilst the spa is unique in that it is built within what was a large dairy and cattle feeding barn complex. Since its opening in 2005 not a year has gone by without Fordoun winning an international or South African award for excellence in either the combined or one of the hotel, spa or restaurant. Fordoun comprises of 22 luxurious, individually appointed GRXEOH� VXLWHV�ZLWK�SULYDWH�YHUDQGDV��XQGHU�ÁRRU�KHDWLQJ�and dream bathrooms, each with bath and shower, and a dressing area. Each room has its own television, and tea/coffee-making facilities. There is also a double suite with wheelchair access and specially adapted bathroom. The New Mountain View Suites boast panoramic views of the entire Drakensberg range. Fordoun Spa specializes in African inspired treatments using extracts from indigenous plants which are grown and processed on the farm for oils, scrubs, rubs and creams. Even local clays are dug and processed for use in our African ‘steam Rasul’.

Fordoun is home to the 5 star Skye Bistro Restaurant ZKLFK� RIIHUV� ÀQH� GLQLQJ� DQG� IDUP� VW\OH� EUHDNIDVWV�� 7KH�atmosphere is made more charming with the log burning ÀUHV�DQG�YHUDQGD�IURP�ZKLFK�WKH�VXQVHW�FDQ�EH�VHHQ��7KH�restaurant offers lighter, cafe type meals, decadent treats and can also cater for the more health conscious. The wine collection consists of over 63 local wines which are all selected by the owner, Jon Bates and the kitchen is run by Chef Regis Drouet and his team. Chef Regis Drouet did his training in a hotel school in Western France, followed by working in 4* and 5* hotels in France, Germany and Switzerland as commis du cuisine and chef de partie. Since moving to South Africa in the mid-eighties, he has worked DW�VHYHUDO�WRS�ÁLJKW�KRWHOV�DQG�UHVWDXUDQWV��LQFOXGLQJ�WKH�Carlton Hotel, the re-opening of the revamped Edward Hotel, as well as the Selbourne Golf Estate in Pennington, before moving to Foudoun in 2012. Because Fordoun is a family owned and managed hotel and estate, it has a strong ethos of personalized hospitality. From your special welcome by a Zulu concierge for whom Fordoun is home, to the gardener who greets you as you pass, to the ‘bed time stories’, written by the owner, which will be on your pillow every night, you will feel that special ingredient that draws back guests time and again.

www.fordoun.com | 033 266 6217 | [email protected]

CHICKEN LIVER TERRINE

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1. Melt butter on low heat2. Add chopped shallots��&RRN�VORZO\�WLOO�EXWWHU�FODULÀHV�DQG�shallots are glazed4. Add cleaned livers and pork fat/ sausage meat/duck fat5. Season with salt and pepper6. Cook for approx 15 minutes7. Mix in blender till smooth8. Add port wine and double cream9. Mix gently10. Pour mixture into rectangular mould (Place cling wrap in mould beforehand)11. Chill till set12. Serve with cranberry sauce and toasted french baguette

NORWEGIAN SALMON WITH LIME AND DILL BEuRRE BLANC

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1. Braise sliced red onions in olive oil till glazed2. Clean and blanch green asparagus till crunchy3. Fry Parma Ham in pan4. Dry in oven for approx 3 minutes5. Remove excess oil��5HGXFH�ÀQHO\�FKRSSHG�VKDOORWV��GLOO��lime and white wine to two soup spoons and leave aside��6HDVRQ�6DOPRQ��GXVW�ZLWK�ÁRXU8. Cook in frying pan with olive oil for about 6 to 8 minutes (until pink)��:KLOH�FRRNLQJ��ÀQLVK�RII�EHXUUH�EODQF��add soft butter to reduction at slow heat until smooth (cream can be added)10. Pour beurre blanc on plate, set asparagus and pose salmon over it.11. Place Parma ham upright on salmon, garnish with glazed red onion and a sprig of fresh dill

CHERRy CLAFOuTIS

(8 PORTIONS)��[�7LQV�%ODFN�&KHUULHV��[�:KROH�(JJV��[�(JJ�<RON��J�&DVWRU�6XJDU��J�)ORXU��PO�0LON��PO�&UHDP��[�3LQFK�6DOW��PO�9DQLOOD�(VVHQFH

1. %XWWHU�DQG�ÁRXU�PRXOG2. Mix eggs, sugar, salt and vanilla essence��$GG�ÁRXU��ZKLVN�WLOO�VPRRWK4. Add milk and cream��:KLVN�EULHÁ\6. Place cherries in butter mould7. Pour mixture over it8. Bake at 180ºC for approx 35 minutes9. Cool down, dust with icing sugar 10. Garnish with berries and fresh mint

www.fordoun.com | 033 266 6217 | [email protected]


Koz io l i nven t s , c r ea t e s and p roduce s t op - qua l i t y p r oduc t s w i t h un ique de s i gn s f o r t he home and beyond . Do ing so r e spons i b l y and i n ha rmony w i t h humank ind and t he env i r onmen t . Sa v ing r e sou r ce s and ene r gy wh i l e ma in ta in ing t he u l t ima te qua l i t y and sa f e t y s t anda r d s .

Available from Boardmans, all leading homeware stores and www.ginjafood.com��&RQWDFW�%HU]DFNV�RQ��RU�DSSOLDQFHV#EHU]DFNV�FR�]D


Beetroot YOu CAN’T BEET THE VERSATILITY

OF THIS SuPERFOOD


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Moroccan Beetroot & Herb Salad

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Beetroot, pomegranate and orange 2=1+-

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Beetroot fun facts:

1. HANGOVER CuRE - Beta cyanin, the pigment that gives beetroot its colour, is an antioxidant so the humble beetroot could be the key to beating your hangover! Beta cyanin VSHHGV�XS�GHWR[LÀFDWLRQ�LQ�\RXU�OLYHU��which enables your body to turn the alcohol into a less harmful substance that can be excreted quicker than normal. To really kick your hangover why not try the Beetroot Pancakes with Eggs, Smoked Bacon & Maple Syrup recipe.

2. GETTING IN THE MOOD

- Beetroot contains betaine, a substance that relaxes the mind and is used in other forms to treat depression. It also contains trytophan which is also found in chocolate and contributes to a sense of wellbeing.

3. GETTING IN A JAM - The red pigment in beetroot is used to colour strawberry jam as well as to improve the colour of tomato paste, sauces and strawberry ice cream.

4. FOOD OF LOVE - The Lupanare, WKH�RIÀFLDO�EURWKHO�RI�3RPSHLL��ZKLFK�still stands despite the best efforts of Vesuvius in 79AD, has its walls adorned with pictures of beetroots.

5. HEALING POWER - Hippocrates advocated the use of beet leaves as binding for wounds.

6. BEWARE GARLIC - Platina recommended taking beetroot with garlic to nullify the effects of ‘garlic-


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breath’.

7. POTENT LIKE HORSERADISH - The Oracle at Delphi claimed that beetroot was second only in mystical potency to horseradish, and that it was worth its weight in silver.

8. EVERLASTING LOVE - In many cultures the belief persists that if a man and a woman eat from the same beetroot then they will fall in love.

9. HEAD AND SHOuLDERS - If you boil beetroots in water and then massage the water into your scalp each night, it works as an effective cure for dandruff.

10. OuT OF THIS WORLD - In 1975, during the Apollo-Soyuz Test Project, cosmonauts from the uSSR’s Soyuz 19 welcomed the Apollo 18 astronauts by preparing a banquet of borscht (beetroot soup) in zero gravity.

11. TuRNING HEADS - Since the 16th century, beet juice has been used as a natural red dye. The Victorians used beetroot to dye their hair. (Redheads have more fun?)

12. RECORD BREAKERS - The world’s heaviest beetroot weighed 23.4kg.

13. SuGAR RuSH - Beetroot has one of the highest sugar contents of any vegetable. up to 10 per cent of beetroot is sugar, but it is released slowly into the body rather than the sudden rush that results from eating chocolate.


HouseStreetKloof

AN ECLECTIC COLONIAL ExPERIENCE


for you. From their conservatory-style shared dining table, to a palm-rich garden and cozy lounge complete ZLWK�FKHVWHUÀHOG�FRXFKHV�DQG�GHHS�YHOYHW�FRORXUV��\RX�will feel home here for just about any occasion.

The menu, prepared by esteemed Head Chef Richie Tewnion who has trained under Jamie Oliver and VHYHUDO�RWKHU�LQÁXHQWLDO�FKHIV��RIIHUV�PRUHLVK�KRXVH�UHJXODUV�OLNH�EHHU�EDWWHUHG�ÀVK�ZLWK�PLQWHG�SHDV��indulgent starters like whole baked camembert with caramelized onions and homemade cranberry jelly, award-winning Moroccan lamb rump and Chocolate fondant to complete the experience.

The restaurant also boasts an impressive wine list and cocktail selection, and pride themselves on using locally grown produce to change and enhance their menu on a regular basis.

Elrina Delport, the creative mind and heart behind the décor expression of love that Kloof Street House is, wanted to honour the style of the building, express and execute the “dream” of the owner, bring in the balance between the masculine and feminine aspects, and create a ‘home from home’ atmosphere. (YHU\WKLQJ�MXVW�ÁRZHG��1RWKLQJ�ZDV�SODQQHG�RQ�paper or ‘copied and pasted’. Her love for colour, texture and quirky objects came to the fore when she set out to pick up interesting objects at markets and second hand shops, collecting beautiful old pieces, fabrics, rugs, plants, mirrors and so much more, all of which adds to the venue’s old world, glamorous charm.

She claims that the biggest secret to the successful

As the sun sets in Cape Town’s trendy district, the intriguing Kloof Street House winks at you like a lover with a secret, and promises a special night

no matter what the occasion. With décor comprising of individually and locally sourced pieces, from authentic gramophones to indoor Monstera deliciosa hanging gardens and an eclectic, old-world bar made entirely from travelling cases from yesteryear, there is no shortage of inspiration and soul food in this venue.

Whether it’s Sunday lunch Jazz, a power business lunch, an after work cocktail, a romantic candle lit dinner or an al fresco meal under the stars you’re after, the colonial Kloof Street House has an area just


For more information on Kloof Street House, their menu and offerings, visit www.kloofstreethouse.co.za, follow them on Facebook/KloofStreetHouse, call them on 021 4234413 or mail [email protected]

BAKED CAMEMBERT WITH HOMEMADE CRANBERRY JELLY, BALSAMIC CARAMELISED ONIONS

��IXOO\�ZRRGHQ�ER[HG�FDPHPEHUW��JDUOLF�FORYH��VOLFH��PO�ZKLWH�ZLQH��VSULJ�URVHPDU\��FKRSSHG�UDS��6DOW�DQG�SHSSHU�unwrap camembert and make incisions in to the rind on both sides. Push the garlic slithers and rosemary in to the holes in the cheese, on both sides. Run the empty camembert box under cold water until it is saturated. Then place the foil covered cheese inside the half of the box. Wrap the camembert tightly in foil, leaving the top loosely open. Pour some white wine over the top of the cheese and then loosely close the foil over and bake.

CRANBERRY JELLY��J�ZKROH�FUDQEHUULHV��FXSV�RI�VXJDU��FXS�DSSOH�FLGHU��/HPRQ�MXLFH�&RPELQH�WKH�ÀUVW�WKUHH�LQ�LQJHUGLHQWV�DQG�VLPPHU�until the berries begin to burst. Remove from the heat and taste. If it’s too sweet add a bit of lemon juice. If it too tart, you can add a bit more sugar and return to the heat in order until the sugar is integrated. %OHQG�DQG�SDVV�WKRXJK�D�ÀQH�VLHYH�

BALSAMIC CARAMELISED ONIONS��ELJ�UHG�RQLRQV��GLFH��WEVS�EXWWHU��PO�EDOVDPLF�YLQHJDU��6DOW�DQG�SHSSHUHeat the butter in the pan .add the red onions. Keep the onions on a medium heat, stirring constantly, adding more butter if required, until onions wilt down and go sticky. When the onion goes sticky, add the balsamic vinegar and add salt and pepper to taste.

outcome was to “gather” esteemed creative suppliers and encourage them to express themselves individually in their art, whether it was in the chandeliers, walls, carpentry, laying the paving, gardening, cushions, upholstering or otherwise, they all came together to create the magical space that Kloof Street House is.

Richard Tewnion, Head Chef at Kloof Street House, is no stranger to the business. With 16 years of experience in the restaurant industry under his belt, DQG�KDYLQJ�ÀOOHG�DOPRVW�HYHU\�UROH�WKHUH�LV��IURP�SRW�washer to chef to waiter to barman, he knows for certain that his heart lies in the kitchen.

He has worked as a commis chef at Jamie Oliver’s restaurant & club, Montes on Sloane Street in /RQGRQ��ZKHUH�KH�OHDUQW�WKH�ÀQHU�GHWDLOV�RI�PRGHUQ�Italian cuisine, as a Sous Chef at the award-winning Chelsea gastro pub The Pig’s Ear alongside chef Ashley Hancill, and at Jamie Oliver’s East London restaurant Fifteen. From London he moved to the exotic island of Zanzibar where he worked as Co-Head Chef at Mnemba Island 5 Star Luxury lodge, then on to Vamizi Island lodge in Mozambique, before the call of Cape Town and Kloof Street House took over.

Richards main aim is to make the dining a fun experience and to put a smile on people’s faces by creating a little bit of theatre to go along with the food. using fresh local produce, Richard’s new Kloof Street House menu is inspired by seasonal ingredients to create a light, zingy offering, mixing up classic and modern dishes from different parts of the globe to go with the eclectic environment of the restaurant.


CHOCOLATE FONDANT, SESAME WAFER AND VANILLA ICE CREAM


Clockwise from top left: osso Bucco with risotto, enjoying sundowners, baked Camembert with homemade cranberry jelly, balsamic caramelised onions, fresh potted herbs.


The onion will be ready when the balsamic vinegar has reduced. Keep it on a low heat, stirring occasionally

CHOCOLATE FONDANT, SESAME WAFER AND VANILLA ICE CREAM

CHOCOLATE FONDANT��J�GDUN�FKRFRODWH��J�EXWWHU��GLFHG��HJJV��HJJ�\RONV��J�FDVWHU�VXJDU��J�ÁRXUFirst get your mould ready. Brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge. Brush more melted butter over the chilled butter, and then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess coca back out. Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use DQ�HOHFWULF�ZKLVN�LI�\RX�ZDQW��6LIW�WKH�ÁRXU�LQWR�WKH�HJJV��DQG�then beat together. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter. Tip the fondant batter into the moulds that were in the fridge. Cook at 180ºC on a baking tray 10-12mins. Remove from the oven and leave to sit for one minute before Turing out.

CHOCOLATE - CRuMBS��J�XQVDOWHG�EXWWHU��FKRSSHG�DQG�VRIWHQHG��J�FDVWHU�VXJDU��VXSHUÀQH��HJJ��J�SODLQ�ÁRXU��J�FRFRD��J�JURXQG�DOPRQGV��DOPRQG�PHDO�Preheat the oven to 160ºC. place the butter and sugar in the bowl of an electric mixer and beat on medium speed until pale and the sugar is dissolved. Add the egg and beat XQWLO�FRPELQHG��)ROG�WKURXJK�WKH�ÁRXU��FRFRD�DQG�JURXQG�almonds. Spread evenly over a 40x30 cm baking tray lined with baking paper. Place another sheet on top and bake for 20 minutes or until evenly colored. Remove and cool on the tray. using a mortar and pestle, crush into coarse crumbs.

SESAME WAFERS��J�JROGHQ�V\UXS��J�GHPXUUDO�VXJDU��PO�PLON��J�XQVDOWHG�EXWWHU��J�JURXQG�DOPRQGV��J�PL[�VHVDPH�VHHGVPut the golden syrup and demurral sugar in a small pan and heat gently until the sugar has dissolved. Add the milk and leave to cool a little. Mix in butter, ground almonds and sesame seeds. Place in the fridge for 30 minutes. Spread the mixture on to a baking sheet lined with baking parchment, keeping it away from the edges as it will expand during cooking. Bake at 180ºC until it is golden brown. Remove from the oven and leave to cool. Carefully break into shards. Store in a sealed container until needed.

VANILLA ICE CREAM ��PO�WKLFN�FUHDP��PO�PLON��YDQLOOD�EHDQ��VSOLW��HJJ�\RONV��J�FDVWHU�VXJDU��WHDVSRRQ�YDQLOOD�H[WUDFW

Place the cream and milk in a saucepan. Scrape in the vanilla seeds and add the bean, too. Bring to the boil, then turn off the heat and set aside for 10 minutes to infuse. Place the egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale. Carefully pour the milk over, then return to a clean saucepan. Cook over low heat, stirring, IRU�DERXW�ÀYH�PLQXWHV�XQWLO�LW�LV�VOLJKWO\�WKLFNHQHG�DQG�FRDWV�WKH�EDFN�RI�D�ZRRGHQ�VSRRQ��7KLV�VLPSOH�custard forms the basis of a classic ice-cream UHFLSH��6HW�DVLGH�WR�FRRO��WKHQ�UHIULJHUDWH�IRU��minutes. Place custard in a plastic container in the freezer until frozen at the edges. Remove from freezer. Beat with an electric beater. Re-freeze. 5HSHDW�WKLV�SURFHVV�WZR�PRUH�WLPHV��$OWHUQDWLYHO\��churn in an ice-cream machine according to the PDQXIDFWXUHU·V�GLUHFWLRQV��


WALKING THE ROAD LESS TRAVELLED WITH THE HIGH ROAD WINES“Walking the road less travelled” captures the essence of Mark Carmichael-Green’s 11 vintages as winemaker for The High Road, the petite Stellenbosch winery located in the vibrant Bosman’s Crossing precinct, known for elegant Bordeaux-style red blends. Founded in in the heart of red wine country in 2003 by owners Les Sweidan and Mike Church, both insurance industry kingpins with a passion for wine, The High Road has made major strides with its acclaimed Bordeaux-style reds from the finest Stellenbosch vineyard sites. A solid commitment to quality and integrity lies at the core of the winemaking philosophy at The High Road where fastidious selection of the vineyards, the grapes and every individual barrel brings rich rewards. “As a team together with viticulturist Paul Wallace, we are all on the same page at The High Road, namely to produce a Bordeaux-style blend that represents a South African wine but in the same breath shows the intrinsic depth and uniqueness of the classic Bordeaux red”, says Mark. Mark crafts two different styles of Bordeaux reds with true Stellenbosch flair for The High Road.Defined by its elegance and refinement, the Director’s Reserve is a fruit forward wine matured in 100%

new French oak. The blend differs in style from the more accessible, easier drinking Classique which is exposed to less new wood but still carries The High Road signature of uncompromising quality. His meticulous attention to detail is tangible in the cellar where every bunch and individual grape is sorted painstakingly by hand and every batch is vinified and barrel matured separately before the final blend is selected. His approach is certainly bearing fruit. The current 2010 The High Road Director’s Reserve, which has been tweaked somewhat from earlier vintages with the addition of a small component of Petit verdot, garnered a 2013 veritas Double Gold medal, the second veritas Double Gold in four years for this boutique cellar. The Classique with its signature soft, elegant tannins, has also had its share of prestigious accolades culminating in the 2014 Taj Classic Wine Trophy. Crafted from four of the five major Bordeaux varieties, the Cabernet Sauvignon driven 2010 Director’s Reserve comprises Cabernet Sauvignon ��0HUORW��&DEHUQHW�)UDQF��DQG�3HWLW�9HUGRW��7KH�ZLQH�shows great complexity layered with cassis and blueberry fruit, vanilla oak and chocolate nuances supported by a backbone of rich, ripe tannins. “We are very pleased with the way the Petit verdot bridges the three main varieties allowing each to contribute its own intrinsic value but being able to step back so that others can have centre stage, thereby making the sum of the parts a greater whole,” says Mark who maintains the art of making great wines is to find the best possible sites for the grape variety concerned and then to exploit the science of it.

“We have always chosen grapes from the Helderberg slopes based on terroir and the history of successful winemaking with the red varieties we use,” he says, being the first to admit that things don’t always happen as planned and that Mother Nature has the final say. “We have been blessed to have found blocks which have taken us to the next level,” says Mark who believes the importance of building a strong relationship with their growers to attain the style of wine they want to achieve is one of the secrets behind The High Road wines. WINE TASTINGS AND PuRCHASESThe High Road Director’s Reserve sells for around R250 per bottle whilst The High Road Classique sells for R110 at the cellar door. or better still, join The High Road Wine Club and benefit from a 20% discount on all wine purchases. Following the time honoured model of small Bordeaux producers in France, The High Road prefers to sell its wines directly to consumers through its wine club as well as selected specialist wine shops, restaurants and special interest groups. All it takes to join is the commitment to buy a minimum of 24 bottles of The High Road wine annually. orders of 12 bottles or more will be delivered to your door free of charge. All members qualify for vIP invitations to sample new releases in Johannesburg and Cape Town, complimentary tastings at the cellar in Stellenbosch, as well as preferential access to limited release, older vintages and exclusive collections. For further information visit www.thehighroad.co.za or email [email protected]. Daily tastings at The High Road cellar in Lower Dorp Street, Bosman’s Crossing, in Stellenbosch are by appointment only. Call Tel: 0760445020.


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PW]Z¼[�[XI�XIUXMZ�I\�\PM�0MITQVO�-IZ\P�;XI�MIKP�LIa�IVL�I�LMTMK\IJTM��KW]Z[M�LQVVMZ�I\�:M]JMV¼[�:M[\I]ZIV\�QV�\PM�M^MVQVO[��+MTMJZQ\a�KPMN�:M]JMV�:QNNMT�PI[�KWVR]ZML�]X�I�UW]\P_I\MZQVO�_QV\MZ�UMV]��N]MTTML�_Q\P�M`Y]Q[Q\M��[MI[WVIT�\I[\M[�IVL�ÆI^W]Z[�[]KP�I[�<IVLWWZQ�JISML�TQVMÅ[P��5ITIa�K]ZZQML�Å[PKISM[��JZIQ[ML�XWZS�JMTTa�IVL�[\QKSa�5ITÎ�X]LLQVO� 1N�aW]�IZM�ÆWKSQVO�\W�+IXM�<W_V�\PQ[�[MI[WV��\PMV�WX\�NWZ�-TTMZUIV�0W][M¼[�2W]ZVMa�8ZWUW\QWV��.ZWU�Q\[�KWUUIVLQVO�XW[Q\QWV�WV�\PM�[TWXM[�WN�4QWV¼[�0MIL�QV�\PM�XZM[\QOQW][�*IV\Za�*Ia��TW^MZ[�WN�\PM�ÅVMZ�\PQVO[�QV�TQNM�KIV�ZM^MT�QV�]V[]ZXI[[ML�[MV[WZa�QVL]TOMVKM[�W^MZ�IVL�IJW^M�-TTMZUIV�0W][M¼[�[QOVI\]ZM�[XI�IVL�K]TQVIZa�M`XMZQMVKM[��<PQ[�QVKT]LM[�I�JM[XWSM�KPMM[M�IVL�_QVM�\I[\QVO�_Q\P�\PM�ZM[QLMV\�[WUUMTQMZ�QV�Q\[�VM_�K]\\QVOMLOM�_QVM�OITTMZa�I[�_MTT�I[�IV�I_MQV[XQZQVO�)Z\�,ZQ^M�\W�ITT�\WX�IZ\�OITTMZQM[�QV�IVL�IZW]VL�\PM��?WZTL�,M[QOV�+IXQ\IT� 7Z�[QOV�]X�NWZ�I�XZQÎ\M�KWWSQVO�KTI[[�_Q\P�+PMN�4W]Q[M�/QTTM\\�QV�\PM�NIZU�SQ\KPMV�I\�*IZ\PWTWUM][�3TQX�·�I�OZIKQW][�>QK\WZQIV�PWUM[\MIL�VM[\TML�WV�WVM�WN�\PM�JQOOM[\�_PMI\�IVL�[PMMX�NIZU[�QV�\PM�?M[\MZV�+IXM�\PI\�QVKT]LM[�I��PMK\IZM�XZQÎ\M�VI\]ZM�ZM[MZ^M�QV�\PM�:QMJMMS�>ITTMa��<PQ[�JIPJIPTQKQW][�JZMISI_Ia�ITTW_[�WVM�\W�]VTMI[P�aW]Z�QVVMZ�KPMN�IVL�[WIS�]X�KW]V\Za�JTQ[[�I\�Q\[�JM[\��<PM�\PZQTT�WN�IV�M^MVQVO�OIUM�LZQ^M�IVL�\PM�M`KQ\MUMV\�WN�\PM�LIQTa�WXMZI\QWV[�WN�I�_WZSQVO�NIZU�ILL�\W�\PQ[�]VQY]M�


_QV\MZ�M[KIXM��VW\�\W�UMV\QWV�\PM�NZMM�KWXa�WN�4W]Q[M¼[�I_IZL_QVVQVO�KWWSJWWS��4QNM�WV�I�+IXM�.IZU� ;PW]TL�aW]Z�_QV\MZ�[WRW]ZV�QVKT]LM�;\MTTMVJW[KP�·�\PM�?QVM�IVL�/W]ZUM\�+IXQ\IT�WN�\PM�KW]V\Za�_PMZM�M`KMX\QWVIT�_QVM�IVL�NWWL�IZM�XIZ�NWZ�\PM�KW]Z[M�·�\PMV�5IRMSI�0W][M�Q[�\PM�XMZNMK\�XITIKM�WN�XIUXMZQVO��<PQ[�XZQÎ\M�JW]\QY]M�PW\MT�·�_Q\P�Q\[�T]`]ZQW][�IKKWUUWLI\QWV#�I�XZWNM[[QWVITTa�Z]V�[XI#�Q\[�ZMVW_VML�ZM[\I]ZIV\��5ISIZWV��I�UMUJMZ�WN�\PM�XZM[\QOQW][�KT]J�WN�-I\�7]\¼[�<WX��ZM[\I]ZIV\�_QVVMZ[��IVL�XZQUM�TWKI\QWV�KTW[M�\W�ITT�PW\�[XW\[�·�Q[�WVM�WN�\PM�UW[\�[\aTQ[P�JWT\PWTM[�QV�\PM�+IXM�?QVMTIVL[��1\[�M`KT][Q^M�_QV\MZ�WNNMZQVO[�ZIVOM�NZWU�I��VQOP\[¼�?QVM��,QVM�XIKSIOM�_PQKP�QVKT]LM[�I�+IXM�5ITIa�+WWSQVO�+W]Z[M�_Q\P�\PM�XWX]TIZ�*Q\M[��;Q\M[�.WWL�<W]Z[�\W�I�LMT]`M�;W]T�\W�;WTM�,M\W`�XIKSIOM� <W�XTIV�IVL�JWWS�aW]Z�_QV\MZ�K]TQVIZa�\ZI^MT�IL^MV\]ZM�[QUXTa�^Q[Q\�\PM�.WWL�:W]\M[�_MJ[Q\M�NWZ�I�N][QWV�WN�[WUM�WN�\PM�ÅVM[\�IKKWUUWLI\QWV�IVL�OI[\ZWVWUQK�M`XMZQMVKM[�QV�\PM�KW]V\Za�·�ITT�IÎQTIJTM�I\�\PM�KTQKS�WN�I�J]\\WV��1V�ILLQ\QWV�\W�Q\[�PIVLa�UIX�IVL�ZW]\M�XTIVVMZ#�KPMN�KPQ\KPI\[#�I�JTWO��IVL�Q\[�TI[MZJMIU�NWK][�WV�\PM�JM[\�NM[\QÎT[�IVL�UIZSM\[��\PM�_MJ[Q\M�IT[W�NMI\]ZM[�I�VQN\a�+]TQVIZa�;MV[QJQTQ\a�1LMV\Q\QM[��+;1��\WWT�·�IV�WVTQVM�MÎT]I\QWV�XZWKM[[�QV�_PQKP�\PM�\ZI^MTTMZ�KIV�KWUXIZM�IVL�UI\KP�PQ[�W_V�]VQY]M�K]TQVIZa�XMZ[WVITQ\a�XZWÅTM�\W�\PI\�WN�I�KWUXI\QJTM�LM[\QVI\QWV��

.WZ�UWZM�QVNWZUI\QWV�WV�\PM�.WWL�:W]\M[�_QV\MZ�I\\ZIK\QWV[�IVL�I�LM\IQTML�TQ[\�WN�XIZ\QKQXI\QVO�LM[\QVI\QWV[��WZ�\W�XTIV�IVL�JWWS�aW]Z�QLMIT��\IQTWZUILM�\ZQX��^Q[Q\�___�NWWLZW]\M[�KW�bI�

ABALONE

The Itamae Blade

The 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

031 563 0054 | www.ginjafood.com


Middle Eastern and Mediterranean Food by Tal Smith & Nirit Saban


Walk into Sababa and you step onto a

blank canvas with a riot of colour right

at its centre. This is the buffet, bright

with salads; some stained pink with

roast beetroot juice, others seasoned

with freshly squeezed lemon or strewn

with generous quantities of fresh herbs.

Here food is a celebration. Sababa

is all about uncomplicated and

wholesome food with a Middle Eastern

DQG�0HGLWHUUDQHDQ�LQÁXHQFH��)RRG�

is prepared fresh daily in the Sababa

kitchens by sisters Tal and Nirit, and a

group of dedicated and passionate

chefs who love to cook and “live”

food. using local ingredients and fresh

produce, Sababa is full of recipes

which anybody could cook at home.

7DO�RSHQHG�KHU�ÀUVW�RXWOHW�LQ�6W�-RKQ·V�

Piazza, Sea Point, in 2009 and is still

based there. Join her for a coffee in

the compact shopping centre and

your conversation will be interrupted

by passers-by, complimenting her

catering at a recent Bar Mitzvah or

DVNLQJ�ZKHWKHU�WKHUH�LV�DQ\�IULHG�ÀVK�

for Shabbat dinner. It is not unusual

to see someone drop off a cherished

Le Creuset casserole only to collect it

ODWHU��PDJLFDOO\�ÀOOHG�ZLWK�WKH�FKRVHQ�

Sababa favourite for a dinner party.

on the other side of Signal Hill, younger

sister Nirit manages Sababa’s more

recent addition. The City Bowl branch

opened in 2011, catering for the busy

lunchtime trade and a regular Thursday

fan club who have turned ‘falafel

night’ at Sababa into something of

an institution. The shop is situated near

the top of Bree Street and once Nirit


has closed up for the day you might

catch sight of her longboarding down

this broad, historic road, recently

regenerated by heart-led, owner-run

businesses.

MATBuCHA A cooked tomato dip, which comes from our dad and is best served as a mezze and eaten with bread.

��WEVS�VXQÁRZHU�RLO

��RQLRQ��ÀQHO\�GLFHG

��ODUJH�ULSH�WRPDWRHV��FKRSSHG

��JUHHQ�SHSSHU��GLFHG

��UHG�FKLOOL��VOLFHG

��FORYHV�JDUOLF��VOLFHG

��PO�ZDWHU

��WEVS�VXJDU

��PO�VDOW�DQG�D�SLQFK�RI�IUHVKO\�

ground black pepper

1. Fry the onions in oil until soft and

translucent.

2. Add the rest of the ingredients

and cook on a low heat for 20 – 30

minutes until reduced to a third of

what you started with and have a thick

consistency.

Serves 4 – 6

Cook’s Note: Be sure to use ripe or,

better still, over-ripe tomatoes.

MAFRuM

Mafrum is deeply Libyan in origin. We serve it with couscous and tirshi and because it is so time-consuming to

make, mafrum is a treat generally reserved for the Sabbath and Jewish festivals. It is extremely satisfying and very welcome over Passover when bread and couscous are not allowed and everyone complains they eat so much but remain permanently hungry! When making it for Passover we VXEVWLWXWH�PDW]R�PHDO�IRU�WKH�ÁRXU�DQG��even though Sephardim may have rice over this time, serve the mafrum without a carbohydrate accompaniment.

��ODUJH�SRWDWRHV

��J�EUHDGFUXPEV�RU�PDW]R�PHDO

��²��HJJV��ZKLVNHG

��YHJHWDEOH�RLO�IRU�IU\LQJ

FILLING

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��HJJV��EHDWHQ

��WEVS�EUHDGFUXPEV�RU�PDW]R�PHDO

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��FORYHV�JDUOLF��FUXVKHG

��J�FRULDQGHU��FKRSSHG

��J�,WDOLDQ�ÁDW�OHDI�SDUVOH\��FKRSSHG

��WVS�VDOW

��PO�IUHVKO\�JURXQG�EODFN�SHSSHU

��PO�FD\HQQH�SHSSHU

��WEVS�SDSULND

��SLQFK�RI�QXWPHJ

��SLQFK�RI�FLQQDPRQ

SAuCE

��RQLRQ��VOLFHG

��FORYHV�RI�JDUOLF��VOLFHG�WKLQO\

��J�WRPDWR�SDVWH

��WVS�SDSULND

��SLQFK�RI�VDOW�DQG�IUHVKO\�JURXQG�EODFN�

pepper to taste

��FXSV�ZDWHU

1. Peel and slice each potato into 3

lengthways. Sprinkle the potatoes with

salt and leave them to rest for an hour.

After an hour rinse them and then slice

again lengthways but only going half

way – at this point if you open up the

potato slice where it is cut, it forms a

pocket.

2.�)RU�WKH�ÀOOLQJ��VLPSO\�FRPELQH�DOO�WKH�

ingredients together in a mixing bowl.

Fill each potato pocket with the mince

ÀOOLQJ��

3. Heat some vegetable oil in a frying

pan and have 2 bowls on the side: one

with the breadcrumbs or matzo meal

and one with the eggs. When the oil

is hot, coat each potato pocket with

the crumbs and then the egg. Fry them

in oil so that each of the sides goes

golden brown. once all the potato

pockets are fried, place them in a

shallow pot, slightly overlapping, and

making sure they are packed tightly

together.

4. Combine all the ingredients for the

sauce together and pour over the

potato pockets.

5. Add more water if necessary to just

cover the potato pockets. Bring the pot

to the boil and then simmer slowly for

about an hour.

Serves 10 – 12

Cook’s Note: The fried potato pockets

keep very well in the freezer so when

you do decide to make them, make

big batches. That way you can use

however many you need, whenever

you want to cook them, and most of

your work is already done.

‘The spice in the meat parcels blends

with the tomato sauce so beautifully I

usually cannot wait for lunch the next


day to eat the leftovers!’ ~ Nirit

MATzO CAKE

There are some terrible cakes that come out over Passover – either with ingredients missing or made with PDW]R�PHDO�²�EHFDXVH�ÁRXU�DQG�raising agents aren’t allowed. This one is made with whole matzo crackers and it is surprisingly good! Our mother makes it every Pesach (Passover) and keeps it in the fridge for the duration of the festival, so every time you need something sweet you can help yourself WR�D�VOLFH��7KH�GHOLFLRXV�ÁDYRXU�FRPHV�from the Kiddush wine – a sweet red wine drunk every Shabbat (Jewish Sabbath) or religious festival. The matzo is soaked in the wine, smeared with a salty, chocolate spread and stacked in layers before being left to set. The white, horizontal stripes of matzo look beautiful when sliced.

��J�PDW]R�VOLFHV

��.LGGXVK��VZHHW��ZLQH�RU�UXP�IRU�

dipping

��J�GDUN�FKRFRODWH

��J�EXWWHU

��WEVS�FDVWRU�VXJDU

��WEVS�ZDWHU

��HJJ�\RONV

��SRPHJUDQDWH�VHHGV�IRU�GHFRUDWLQJ

Cook’s Note: Rum or brandy can

be substituted for the Kiddush wine.

We’ve decorated the cake with

pomegranate seeds here but crushed

pistachios would also be nice.

1. Dip the matzo slices in the wine or

rum.

2. Melt the chocolate, butter, sugar

and water together in a saucepan and

mix.

3. Remove the saucepan from the

heat and then whisk the egg yolks one

at a time and add to the chocolate

mixture.

4. Spread the chocolate mixture onto

each matzo slice and then place one

on top of the next to form a stack.

Make sure you keep enough chocolate

spread to cover the top piece.

5. Decorate with the pomegranate

seeds and leave to cool in the fridge

for at least an hour before cutting.

Serve 8 – 10

Extracted from Sababa Middle Eastern

and Mediterranean Food by Tal Smith

and Nirit Saban

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DiaMonDS are a cook’S beSt frienD.


CAuLIFLOWER RISOTTO WITH LEEK CHARRED VENISON

This is a low carb high fat recipe perfect if you are missing real risotto. The only GLIÀFXOW�WKLQJ�LQ�WKLV�UHFLSH�LV�PDNLQJ�sure you are careful when making the FDXOLÁRZHU�ULFH��8VH�\RXU�IRRG�SURFHVVRU�IRU�WKLV�WDVN�DQG�SODFH�WKH�FDXOLÁRZHU�in the food processor and pulse the FDXOLÁRZHU�XQWLO�LW�UHVHPEOHV�FRXV�FRXV��that’s the hard part over.

RISOTTO��PHGLXP�FDXOLÁRZHU��SURFHVVHG� as discussed��PO�JRRG�TXDOLW\�ROLYH�RLO��FXS�VKDOORWV�RU�RQLRQ�ÀQHO\�FKRSSHG��FORYHV�JDUOLF�FUXVKHG��ô�FXS�JRRG�ZKLWH�ZLQH��ô�FXS�GRXEOH�FUHDP��WVS�ÀQHO\�JUDWHG�OHPRQ�]HVW��IUHVK�EDVLO�WR�WDVWH��WEOV�SDUPHVDQ�FKHHVH��WEOV�EXWWHU��VDOW�DQG�SHSSHU�WR�WDVWH

VENISON AND MuSHROOMS��J�ORLQ�RI�YHQLVRQ��OHHN�DVK�VHH�UHFLSH��J�H[RWLF�PXVKURRPV��WEOV�EXWWHU��VDOW�DQG�SHSSHU�WR�WDVWH��IUHVK�KHUEV�WR�JDUQLVK�RU�HGLEOH�JDUQLVK�of your choice

1. Add the olive oil to a medium pan and sauté them for a few minutes, then add the garlic and cook until softened.

2. Add the white wine and reduce by half then add the remaining ingredients except

WKH�FDXOLÁRZHU�DQG�FRRN�IRU�D�IHZ�VHFRQGV�XQWLO�HPXOVLÀHG��DGG�WKH�FDXOLÁRZHU�DQG�cook on a low heat for a few minutes and serve.

3. Roll the venison loin in the leek ash and sauté in a medium hot pan with some butter a few minutes or until it reaches the rarity you like, remove from the pan and set aside to rest for a few minutes before slicing.

4. Sauté the mushrooms in a hot pan with a little butter until nicely colored and season with salt and pepper to taste.

HOW TO MAKE LEEK ASH��OHHNV�XVH�RQO\�WKH�SDOH�JUHHQ�DQG�white parts

1. Preheat oven to 260 Celsius. Place leeks on a foil-lined baking sheet. Roast until blackened, dry, and crisp, 70-90 minutes. 2. Let leeks cool. Grind the leeks in a coffee grinder to a powder. DO AHEAD: Leek ash can be made 3 days ahead. Store in a airtight container at room temperature.

3. 7R�VHUYH��VSRRQ�WKH�KRW�FDXOLÁRZHU�risotto onto a plate and arrange slice of venison neatly around the risotto and garnish with herbs or greens of your choice.

CHEF’S PICk

www.myoga.co.za

AWARD WINNING CHEF’S AT MYOGA CHEF MIKE BASSETT AND CHEF EVAN COOSNER SHARE THIS SuMPTuOuS RECIPE WITH GINJA.

Cauliflower risotto with leek charred venison


SIP AND SAVOuRPremium bouquet of Helderberg wine

and food captivates the senses at Taste

the Helderberg 2014

WIN !?16��7.��<1+3-<;�<7�<0-��<0�)66=)4�<);<-�<0-�0-4,-:*-:/�76��2=6-��<W�MV\MZ�NWTTW_�(;\MTT?QVM:W]\M��(/QVRI.WWL�IVL�\_MM\��?QV<I[\M0MTLMZJMZO�JMNWZM��5Ia��


For one night only, the NH Lord

Charles Hotel in Somerset West will

be transformed into a Helderberg

��Ƥ��

stemming from the region, when the 6th

annual Taste the Helderberg pulls out all the

stops on Thursday, 12 June 2014.

It is a premium blend of the latest pleasures

and passions from this renowned and rapidly

growing sub-route of the Stellenbosch

American Express® Wine Routes – which

stretches from Somerset West to Stellenbosch

and Sir Lowry’s Pass Village – and this year’s

showcase promises an even bigger and bolder

array to sip and savour.

“Taste the Helderberg is exactly what the name

states. It’s an exclusive tasting experience of

produce unique to this premium Winelands

pocket, where one’s precocious palate gets

supreme satisfaction. It is a not-to-be-missed,

heart-warming event on our winter calendar

for likeminded food and wine lovers who all

��Ƥ��ǡǳ��

Annareth Bolton, CEO of the Stellenbosch Wine

Routes.

Enthusiasts can mingle and be merry with

a stellar mix of local winemakers, chefs and

��ǡ��Ƥ��

wines and signature dishes from eminent

restaurants dotted along the Helderberg Wine

Route, captivate the senses under one roof.

It is your exclusive ticket to get happy in the

Helderberg and show the winter blues the door

with wines from at least 25 eminent producers,

ranging from time-honoured stalwarts to uber-

cool boutique wineries; popular family-owned

estates to eco-conscious pioneers. They include

the likes of Avontuur, Hidden Valley, Ken

Forrester Wines, Longridge, Lyngrove, Peter

Falke, Vergenoegd and Waterkloof Estate.

��ƪ��

to the event with mouth-watering portions of

their signature delights which will be on sale

throughout the evening include the likes of 96

Winery Road, Avontuur, Longridge Restaurant

and Overture.

Tickets for Taste the Helderberg 2014 cost

R70 per person and are limited to 500 as the

show is kept intimate for guests to socialise

with the winemakers and chefs without feeling

cramped. The ticket includes an elegantly

branded wine glass and access to tasting some

of the best wines in the country.

Doors will be open from 17h00 to 21h00.

During the evening, guests can relax in cosy

chill areas or make use of the hotel’s restaurant

for dinner. Pre-bookings for the restaurant are

recommended to avoid disappointment. Call

021 855 1040 to make a reservation.

For more information on Taste the Helderberg

2014 visit www.wineroute.co.za or call 021 886

4310. Tickets will also be available at the door.


WINTER WARMTHAlthough available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use during the upcoming winter months.


Cinnamon has a long history both as a spice and as a medicine. It is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. The two varieties of cinnamon, Chinese DQG�&H\ORQ��KDYH�VLPLODU�ÁDYRU��KRZHYHU�the cinnamon from Ceylon is slightly VZHHWHU��PRUH�UHÀQHG�DQG�PRUH�GLIÀFXOW�WR�ÀQG�LQ�ORFDO�PDUNHWV��,W·V�YHUVDWLOH��,W�works with sweet and savory dishes alike. Most curries and savory Moroccan dishes include it, but would you believe that once upon a time cinnamon was more valuable than gold. And while these days I’m betting most of us would rather get our KDQGV�RQ��NDUDWV�RYHU��JUDPV�²�D�EDU�RYHU�D�VWLFN�²�WKLV�YHUVDWLOH�VSLFH�KDV�MXVW�as much bite as it does bark. 7KH�SRWHQWLDO�KHDOWK�EHQHÀWV�DWWULEXWDEOH�to cinnamon could be stated as nothing short of astonishing.

1. Numerous studies show that cinnamon regulates blood sugar, making it a great choice for diabetics and hypoglycemics alike. That’s also great news for anyone who wants stable energy levels and moods.

2. It reduces LDL cholesterol levels. LDL is also known as the harmful cholesterol. Reducing it may help reduce the risk of cardiovascular disease.

3. It has natural anti-infectious compounds. In studies, cinnamon has been effective against ulcer-causing H. pylori bacteria and other pathogens.

4. It reduces pain linked to arthritis. Cinnamon has been shown in studies at the Department of Internal Medicine, Kangnam Korean Hospital, to reduce cytokines linked to arthritic pain.

5. Research at the university of Texas, published in the journal Nutrition and Cancer, shows that cinnamon may reduce the proliferation of cancer cells, holding promise for cancer prevention and

sufferers of the disease.

6. It is a natural food preservative.

7. ,W�FRQWDLQV�ÀEHU��FDOFLXP��LURQ��DQG�manganese—albeit small amounts to the typical dose of ground cinnamon.

8. It’s been proven effective for menstrual pain and

9. Cinnamon contains a natural chemical called cinnamaldehyde, which studies show increases the hormone progesterone and decreases testosterone production in women, helping to balance hormones.

10. Cinnamon holds promise for various neurodegenerative diseases, including: Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, brain tumor, and meningitis, according to research at the Cytokine Research Laboratory, Department of Experimental Therapeutics at the university of Texas. Their research shows that cinnamon UHGXFHV�FKURQLF�LQÁDPPDWLRQ�OLQNHG�ZLWK�these neurological disorders.

TICKLE YOuR TASTE BuDS WITH MY FAVOuRITE CINNAMON RECIPES

CHELSEA BuNSDOuGH:��VDFKHW�\HDVW��FXS�ZDUP�ZDWHU��FXS�VFDOGHG�PLON��FXS�VXJDU��FXS�EXWWHU�RU�VKRUWHQLQJ��WHDVSRRQ�VDOW��HJJ��WR��FXSV�DOO�SXUSRVH�ÁRXUFILLING:��FXS�PHOWHG�EXWWHU��SOXV�PRUH�IRU�SDQ��FXS�VXJDU��SOXV�PRUH�IRU�SDQ��WDEOHVSRRQV�JURXQG�FLQQDPRQ��FXS�UDLVLQV��ZDOQXWV��RU�SHFDQV��optionalGLAzE:

��WDEOHVSRRQV�EXWWHU��FXSV�SRZGHUHG�VXJDU��WHDVSRRQ�YDQLOOD�H[WUDFW��WR��WDEOHVSRRQV�KRW�ZDWHU

1. Heat oven to 180 degrees

2. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. $GG��FXSV�RI�ÁRXU�DQG�PL[�XQWLO�VPRRWK��Add yeast mixture. Mix in remaining ÁRXU�XQWLO�GRXJK�LV�HDV\�WR�KDQGOH��.QHDG�GRXJK�RQ�OLJKWO\�ÁRXUHG�VXUIDFH�IRU��WR�10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

3. When doubled in size, punch down GRXJK��5ROO�RXW�RQ�D�ÁRXUHG�VXUIDFH�LQWR�a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

4. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

5. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

CRuNCHY TOP CINNAMON CAKE

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��HJJ��FXS�PLON��WHDVSRRQ�YDQLOOD��FXS�EURZQ�VXJDU��WDEOHVSRRQV�EXWWHU��WDEOHVSRRQV�DOO�SXUSRVH�ÁRXU��WHDVSRRQ�FLQQDPRQ

1. )RU�WKH�EDWWHU��6LIW��FXSV�ÁRXU��baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and YDQLOOD��$GG�WR�ÁRXU�PL[WXUH�D�OLWWOH�DW�D�time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk.

2. Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel is chilled) in a small bowl and mix together, then set aside.

3. Put 1/2 the batter in a 8x8 - inch greased pan and spread evenly. Sprinkle 1/2 streusel over batter. Repeat. Bake at 180ºC in a preheated oven for 25 to 30 minutes. Topping with chopped nuts is also an option if you like nuts!

APPLE TARTE TATIN

Heat oven to 200ºC. Butter bottoms of PXIÀQ�WLQ�KROHV��/LQH�EDNHVKHHW�ZLWK�parchment and set aside.

��PHGLXP�VL]HG�DSSOHV��WDEOHVSRRQV�RI�OHPRQ��J�EXWWHU��J�JUDQXODWHG�VXJDU�� plus 30g for divided use��WHDVSRRQ�FLQQDPRQ��6WRUH�ERXJKW�SXII�SDVWU\

1. Core and peel apples. Cut apples in half vertically. Slice cut apples into paper thin pieces with vegetable peeler or a mandoline. Toss sliced apples with a lemon juice to prevent browning.

2. Place sugar in a saucepan over low heat. using the handle of the pot swirl the sugar every once in awhile. The sugar will start to turn amber around the edge of the pot as it does continue to swirl the pot until the white sugar disappears into the melted amber coloured sugar. Turn off the heat and remove the pot. Add cinnamon and stir. Pour 1 tablespoon of FDUDPHOL]HG�VXJDU�LQWR�ERWWRPV�RI�PXIÀQ�tins. Place apples slices in a circular pattern with each slice overlapping one another. Arrange second layer working LQ�WKH�RSSRVLWH�GLUHFWLRQ�RI�WKH�ÀUVW��FRQWLQXH�XQWLO�PXIÀQ�KROH�LV�DOPRVW�ÀOOHG��Leave ¼ inch space from top for pastry dough. Cover pan with foil and place in the oven for about 10 minutes until apples soften.

3. Remove pan and sprinkle remaining sugar on top of apples and then place a 2-3 small dots of butter on top. Lastly, cover tops with pastry dough. Turn oven down to 180ºC and bake for about 15-20 minutes or until pastry is golden brown.

4. Allow tarte tatin to cool for 2-3 minutes. Run a knife along the edge of pan to release the sides and then place parchment lined bakesheet directly on WRS�RI�PXIÀQ�SDQ�DQG�KROGLQJ�ERWK�SDQV�WRJHWKHU�TXLFNO\�ÁLS�LW�RYHU�VR�WKDW�WKH�bakesheet is the bottom. Sharply tap SDQ�PXIÀQ�SDQ�IRU�WKH�7DUWH�7DWLQV�WR�EH�released.


CRuNCHY TOP CINNAMON CAKE


REAFFIRMED AS SOuTH AFRICA’S PREMIER RED WINE ESTATE

ALTO


Iconic red wine producer Alto marks its 90th year as a wine estate this year with its ODWHVW�YLQWDJHV�UHÁHFWLQJ�D�proud tradition of excellence.

Alto is renowned the world over for its award-winning wines of elegance, depth and complexity.

The lands draping the ancient granite shoulders of the Helderberg Mountain near Stellenbosch that are home to Alto have been farmed since 1693. They used to be part of a larger farm called Groenrivier, translated as “Green River”. It was acquired in the 1920s by Hennie Malan, who set the farm on a new path to exceptional wine making. Hennie and his son, Manie, gave the farm the Latin name Alto, a reference to the altitude of the vineyards, the surrounding mountains and their aspirations.

In the 1960s a new father-and-son WHDP�ZHUH�DW�WKH�KHOP�²�3LHW�GX�7RLW�and Hempies, the well-known rugby 6SULQJERN�ZKR�FRQWLQXHG�WKH�ÀQH�red-winemaking traditions of his predecessors until July 2000 when Schalk van der Westhuizen took RYHU��5HÁHFWLQJ�D�SURXG�KHULWDJH�RI�committed red wine craftsmen, Van der Westhuizen is only the fourth winemaker at Alto in 90 years.

Focussing exclusively on red varietals, the estate has established a well-deserved reputation for its classically structured wines.

“Our vineyards thrive in the farm’s exceptional terroir,” says Van der Westhuizen. “By applying only the PRVW�JHQWOH�LQÁXHQFH�LQ�WKH�FHOODU��the wines retain this sense of place

that has won them such great favour in South Africa and overseas for decades.”

The ever popular, Alto Rouge, which has been around since the 1930s, is regarded as the pre-eminent South $IULFDQ�ZLQH�²�D�ODEHO�WUXVWHG�IRU�its consistency, sublime quality and exceptional value for money.

The latest incarnation, Alto Rouge 2011, is a dark, full-bodied wine with enticing aromas of cigar box, dark chocolate, vanilla and oak spiciness. The wine is the perfect companion to steak, lamb, stews and casseroles.

It accompanies two other new releases:

��7KH�$OWR�6KLUD]��D�ELJ�ruby-red wine with notes of blackcurrant and prunes, as well as undertones of berry and fruit. Enjoy it with spicy Mediterranean-style dishes and South African IDYRXULWHV�VXFK�DV�R[WDLO�VWHZ��DQG��

��7KH�GHOHFWDEOH�$OWR�&DEHUQHW�Sauvignon 2010, made from vineyards between 10 and 21 years old. Plum-red in colour, the wine radiates aromas of cherries, violets, black olives and touches of dark chocolate and tobacco.

Alto wine estate is situated on the Annandale Road off the R44 between Stellenbosch and Somerset West. More information about the farm is available on its website www.alto.co.za. Alto can also be found on Facebook.

WIN !?16��7.��)4<7� ?16-:A�*1:<0,)A�0)58-:;�>)4=-,�)<�:��

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The pioneering Stellenbosch American

([SUHVV��:LQH�5RXWHV�DPSOLÀHG�LWV�innovation in connecting with more

travellers from across the globe with the

launch of an experiential #Stellenblog

Blogger Campaign, which will see some

RI�WKH�PRVW�LQÁXHQWLDO�LQWHUQDWLRQDO�DQG�

national bloggers uncovering and digitally sharing the secrets and stories of South Africa’s oldest and foremost wine region during May.

This sharp and edgy week-long social media initiative, which kicks off on the ÀIWK�RI�0D\��DLPV�WR�DIÀUP�6WHOOHQERVFK�as a multifaceted and must-experience destination worth more than just a day trip or a wine tasting. It forms part of the region’s year-long Stellenbosch

;\MTTMVJW[KP�\W�JM�»]VKW^MZML¼�\PZW]OP�QV\MZVI\QWVIT�JTWOOMZ�KIUXIQOV��;\MTTMVJTWO�KWVVMK\[�QVÆ]MV\QIT�JTWOOMZ[�\W�\PM�PMIZ\� WN�\PM�?QVMTIVL[�


Experience marketing campaign, initiated in conjunction with Stellenbosch 360, to showcase the region’s authentic wine tourism offerings on a global scale.#Stellenblog, which is hosted in DVVRFLDWLRQ�ZLWK�L$PEDVVDGRU�²�UHQRZQHG�for successful blogging campaigns like #Blogville in Emilia Romagna, Italy ²�ZLOO�VHH�KLJK�UDQNLQJ�LQWHUQDWLRQDO�travel and leisure bloggers joining top South African lifestyle and travel bloggers in a ‘connected’ villa on a working wine farm in the Winelands. As ‘digital ambassadors’ they will immerse themselves in a bucket-list itinerary of sights, sounds and tastes of Stellenbosch and the broader Cape and live the ‘Stellenbosch Way of Life’ like a local, hosted by locals in the know, for one week.

The underlying theme of this campaign is ‘discovery’ and the bloggers will be ‘let loose’ in Stellenbosch and surrounding areas to get up close and personal with the region and its people, uncovering and sharing secrets and stories along the way.

The top international bloggers for the #Stellenblog campaign was selected for the quality of their content, ideal target audiences and social media reach. The bloggers who will be making Stellenbosch their ‘home’ represent the wine route’s core international markets: the uSA, uK, Germany and the Netherlands and enjoy an extensive following in the online travel, lifestyle, food and leisure sphere. The international bloggers include the award-winning Matt Long of the luxury adventure travel site, Landlopers (www.

ODQGORSHUV�FRP��1LDPK�6KLHOGV��ZZZ�eatlikeagirl.com) who was recently recognised by The Times magazines as WKH�PRVW�LQÁXHQWLDO�IRRG�EORJJHU�LQ�WKH�8.��1RUPDQ�5|KOLJ�RI�,�5()��ZZZ�L�UHI�de), one of the most reputable lifestyle websites in Berlin, Germany, and Keith Jenkins of the opulent Velvet Escape travel blog (www.velvetescape.com).

They will be joined in the historic villa by ‘local Stellenbosch host-blogger’ Ilse van der Merwe aka The Food Fox (www.thefoodfox.co.za) whilst the sixth spot in the house has been left open for now as the search is on for the #Stellenblog South Africa Top Lifestyle Blogger. The campaign is also supported by the popular South African lifestyle and wedding blog, The Pretty Blog (www.theprettyblog.com), a showcase of local talent, designers, beautiful spaces and unique getaways.

“The itinerary of discovery planned for #Stellenblog is complex and full of surprises, for the bloggers to peel away the layers of Stellenbosch and share their ÀUVW�KDQG�H[SHULHQFHV�ZLWK�WKH�ZRUOG��It will also aid in collecting authentic content for the region to use on our own web platforms and for promotional activities,” explains Annareth Bolton, CEO of the Stellenbosch Wine Routes.

This week-long digital exploration kicks off with a Tweet-up with various local EORJJHUV��RQOLQH�LQÁXHQFHUV�DQG�WKH�hosted international guests in the oak-lined streets of Stellies before moving on to the ‘secret location’ of the #Stellenblog

villa for an evening of mystery and magic joined by local personalities, celebrities and key personalities.

The #Stellenblog campaign is supported by South African Tourism and is aligned with its #MeetSouthAfrica and Indaba 2014 programmes, which will see a number of top international bloggers visit South Africa. The international EORJJHUV��ZKR�ZLOO�EH�ÁRZQ�FRXUWHV\�RI�South African Airways, will be using the #Stellenblog hashtag on social media platforms throughout their journey.

Sensory engagements will include those with key Stellenbosch Experience partners such as the Adventure Shop, Cellar Door Collection Passport, Dornier, Delheim Estate, Evergreen Manor, Fleur du Cap, The House of JC Le Roux, Kleine Zalze, Majeka House, Middelvlei Estate, Oldenburg Vineyards, Spier, Stellenbosch Vineyards, Tokara Restaurant, Van Ryn’s Distillery & Brandy Cellar and Warwick Estate.

For more information on the Stellenbosch Experience and #Stellenblog campaigns visit StellenBlog at http://blog.wineroute.co.za/ or contact Mariette du Toit-Helmbold at [email protected] or phone 083 225 5955. you too can follow and be part of the digital journey using the hashtag #Stellenblog on Twitter, Facebook and Instagram.

16 & 17 June 2014 FORAGING FUN I\�,MTPMQU¼[�?QTL�5][PZWWU�0]V\[


While many fungi fans remain tight

lipped about their favourite hunting

spots, Delheim’s Nora Sperling-Thiel

welcomes foraging fans to join her

DQG�*DU\�*ROGPDQ�²�DQ�HQWKXVLDVWLF�

mushroom expert and cultivator

who goes by the moniker Mushroom

*XUX�²�IRU��D�ZDON�RQ�WKH�¶ZLOG�VLGH·�

on this legendary Stellenbosch wine

estate to indulge in some mushroom

magic.

“I grew up on the farm and learned

to pick mushrooms from my mother.

Knowing that this is one of the most

exhilarating experiences, I decided

to make it open to the public once a

year so that they can learn more and

also enjoy what we have. Gary can

identify most of the wild mushrooms

DURXQG�KHUH�²�HGLEOH�DQG�LQHGLEOH��

+H�FDQ�VSRW�D�FDPRXÁDJHG�SRUFLQL�

in no time and under his watchful

eye, we teach visitors to become

comfortable in picking their own

mushrooms, which is the whole idea

after all,” explains Delheim’s co-

owner Nora Sperling-Thiel.

your day starts with an insightful

lecture on wild mushrooms and

armed with all the newly acquired

knowledge, you will then gear up for

an enchanting excursion through

the pine forest on the farm to get up

close and personal with the edible

and poisonous mushrooms on the

estate. After working up an appetite

hunting for varieties ranging from

pine-rings to ceps, guests will be

rewarded with a mouth-watering

mushroom-themed buffet in

Delheim’s historic Vat Cellar.

WQV�I�[UITT�OZW]X�WN�I^QL�N]VOQ�NWZIOMZ[��MKKMV\ZQK�PWJJaQ[\[�IVL�IUI\M]Z�UaKWTWOQ[\[��_PMV�,MTPMQU�-[\I\M�[M\[�NWW\�QV�\PM�NWZM[\�NWZ�Q\[�M`KT][Q^M�?QTL�5][PZWWU�0]V\[��QV�[MIZKP�WN�\PM[M�MT][Q^M��[MI[WVIT�LMTQKIKQM[�WV��2]VM��


The Delheim Wild Mushroom

Hunts are all about the mystique

and excitement of the season, the

timing, the search, and then the

XOWLPDWH�VDWLVIDFWLRQ«WR�ÀQG�WKHVH�

delicious gems, lurking right there

under one’s nose.

“Today foraging classes, guidebooks,

Internet buzz and even mushroom-

LGHQWLÀFDWLRQ�6PDUWSKRQH�DSSV�

have brought mushroom hunting

into mainstream foodie culture,

but for us this already started

four years ago. Delheim was the

originator of the now-popular

concept of fungi foraging events in

WKH�FRXQWU\�DQG�KDV�VLQFH�GHÀQLWHO\�

managed to raise awareness for

mushroom foraging in South

Africa,” adds Nora.

There are only 40 spots available

per day as Delheim treasures a

delicate balance between sharing

their ‘family passion’ and protecting

their mushroom patches and

natural habitat to avoid swarming

crowds carving new trails into the

forest and trample small plants and

precious species during their fungi

expeditions.

The hunt starts at 10.30am and

tickets cost R350 per person,

which include the short-course

LQ�PXVKURRP�LGHQWLÀFDWLRQ�²�D�

very important precursor to avoid

poisoning and to know the dangers

and don’ts when it comes to picking

WKHVH�HGLEOH�ZRQGHUV��WKH�IRUHVW�

forage, as well as the lunch and a

glass of Delheim wine.

Pre-booking is essential and given

the intimate nature of these events,

no group bookings are allowed. For

more information or to secure your

spot contact Charlotte Terblanche at

Tel: 021 888 4600 or send an email

to [email protected]

Although these events take place

at the time of year when there is

WKH�ODUJHVW�FKDQFH�RI�ÀQGLQJ�ZLOG�

mushrooms and the ‘moon is right’,

Delheim cannot guarantee that you

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Fry’s Bites named ‘Vegetarian Snack of the Year’ by 2014 Product of the Year Awards.

Fry’s Blackbean, quinoa and

Chia Bites have been named

‘vegetarian Snack of the Year’

by the 2014 Product of the Year

awards.

The Product of the Year awards

are a result of the largest consumer

product research survey in

Africa in which over 5,000 South

African households are surveyed

nationwide. The research is

independent and conducted

exclusively through Nielsen.

Selected from a shortlist of

hundreds of products, Fry’s

Blackbean, quinoa and Chia Bites

demonstrated innovation and

strategic thinking, which resulted

in real value-add for consumers,

according to Product of the Year

CEo & Chief Innovation Analyst

Preetesh Sewraj.

“Consumers in South Africa are

highly discerning and want to have

the best products and services at

a price that equates to the value

they receive. Advertising generates

awareness but it is quality and real

concern for the consumer that

propels a product or service to a

level where it can win Product of

the Year,” Sewraj said.

The Bites form part of the brand’s

Food from Nature range, which

also includes a Spicy Butternut

and Almond option. “We are very

proud of our Food from Nature

range and are thrilled to have the

Blackbean, quinoa and Chia Bites

honored as Product of the Year.

The range was created specifically

to make snacking healthy and

convenient,” says Fry’s Marketing

Director, Tammy Kelly. “The

products are extremely versatile

and were designed with the reality

of our current day lifestyle in mind.

We all need quick, easy to prepare

snacks or light meals.”

The Food from Nature range is

100% vegan, low GI and has a

variety of serving options. You can

eat them as a snack with a dip, on

salads or between a toasted bun.

They can even be crumbled up

and made into a delicious stuffing

– making them the perfect, meat

free, healthy alternative.

The Fry Group Foods was

established by the Fry’s Family in

1992 in South Africa as a way to

develop protein alternatives for

a vegetarian diet. 21 years later

the company is still family run and

the business is driven by a passion

to create delicious and cruelty-

free food that has minimal impact

on the environment. They still

operate with the ethos of principles

over profits and now export their

products to over 23 countries

around the world.

Fry’s Food are online at

www.frysfamily.com


SUPERFOODS

BITES SALAD WITH HAZELNUTS aND COCONUT SHAVINGS��ER[�)U\·V�%ODFNEHDQ�

quinoa & Chia Bites��J�SRPHJUDQDWH�VHHGV��J�ZKROH�KD]HOQXWV��URDVWHG��J�FRFRQXW�VKDYLQJV��%XQFK�RI�IUHVK�PL[HG�

lettuce leaves��%XQFK�RI�EDE\�VSLQDFK��%XQFK�RI�ZDWHUFUHVV��J�PDQJH�WRXW��6DOW�DQG�SHSSHU�WR�WDVWH��%XOJDULDQ�\RJKXUW��RSWLRQDO� 1. Cook the bites according to the back of the box.

2. Roast the hazelnuts in a preheated oven at 225°C for about 4 minutes. These can be put into the oven together to save time.

3. Toss the lettuce, spinach and watercress, pomegranate seeds, hazelnuts, coconut shavings and mange tout together and place into a large bowl.

4. Add the bites and drizzle yoghurt over them with salt and pepper to taste.


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)VL�\PMV�\PMZM¼[�:WJ�0M¼[�Ua�TMOMVLIZa�P][JIVL��)�ZMO]TIZ�JTWSM��_MTT��_Ia�IJW^M�ZMO]TIZ�QV�UIVa�_Ia[��\PI\¼[�_Pa�1�UIZZQML�PQU��QV�\PM�[MV[M�\PI\�PM�TW^M[�NWWL��Z]OJa��Å[PQVO��JMMZ��_QVM�°�ITT�\PI\�JTWSMa�[\]NN��)VL�PM¼[�Ua�ZM[QLMV\�\I[\MZ��0M¼[�[]XMZ�N]V�\W�NMML�I[�PM¼TT�PWVM[\Ta�\Za�IVa\PQVO��0M¼[�IT[W�JZ]\ITTa�PWVM[\�IJW]\�\PM�ZM[]T\[�WN�Ua�K]TQVIZa�KZMI\QWV[�IVL�PI[�PQ[�W_V�ZMXMZ\WQZM�WN�ZMKQXM[�\PI\�_W]TL�JTW_�aW]Z�[WKS[�WNN��1V�W]Z�SQ\KPMV�_M�IZM�VM^MZ�ITWVM#�_M�PI^M�UMUWZQM[��PIXXa�IVL�[IL��


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SPICY BuTTERNuT & CHICKPEA SOuP with coconut cream.<PQ[�[W]X�Q[�OWZOMW][Ta�KZMIUa��[_QUUQVO�QV�\PM�[QTSQVM[[�WN�KWKWV]\�KZMIU��1\¼[�IT[W�XIKSML�N]TT�WN�1VLQIV�[XQKM[��aM\�TQOP\�IVL�UMZZa�_Q\P�\PM�^QJZIV\�JZQOP\VM[[�WN�\PM�JIJa�[XQVIKP�TMI^M[��+WUM�\W�\PQVS�WN�Q\��Q\¼[�ITUW[\�I�[\M_�WN�[WZ\[��ZI\PMZ�\PIV�I�[W]X�� <W�ILL�IVW\PMZ�LQUMV[QWV��J]a�I�XZMKWWSML�KPQKSMV�IVL�[PZML�QV�[WUM�WN�\PM�UMI\�R][\�JMNWZM�[MZ^QVO�

Serves 4Preparation time 15 minutesCooking time 25–30 minutes

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1. Microwave the butternut cubes in an ovenproof dish for 5 minutes on high. Alternatively, boil in a saucepan of salted water until cooked through but VWLOO�ÀUP�

2. Meanwhile, heat the olive oil in a large pot over medium-high heat. When hot, add the onion, turn down to medium heat and simmer for about 3 minutes. Add the garlic, ginger and all the spices and cook for a further 2–3 minutes.

3. Stir in the chopped tomatoes and sugar. Simmer for 3 minutes and then add the cooked butternut, stock and chickpeas. Bring to the boil, and then turn down the heat and simmer for a further 15 minutes.

4. Stir through the coconut cream and season to taste. Add the spinach leaves just before serving in warmed bowls with fresh pita breads on the side.


zanzibari LAMB PILAu.8QTI]�Q[�^MZa�[QUQTIZ�\W�W]Z�U]KPTW^ML�JQZaIVQ�PMZM�QV�;W]\P�)NZQKI��J]\�PI[�NM_MZ�[\MX[�IVL�Q[�I�\Z]M�WVMXW\�_WVLMZ�_Q\PW]\�KWUXZWUQ[QVO�WV�IVa�WN�\PM�ÆI^W]Z��1\¼[�\ZILQ\QWVITTa�NMI[\QVO�NWWL��UILM�NWZ�[XMKQIT�WKKI[QWV[��J]\�\PQ[�XIZMLLW_V�^MZ[QWV�UISM[�I�XZM\\a�[UI[PQVOTa�[QUXTM�_MMSVQOP\�UMIT�\WW��<PM�ÆI^W]Z[�ZMUQVL�UM�WN�[QUQTIZ�[XQKML�OWI\�IVL�U]\\WV�[\M_[�MI\MV�QV�-I[\�)NZQKI��XIZ\QK]TIZTa�BIVbQJIZQ�XQTI]��<PQ[�Q[�Ua�^MZ[QWV��_PQKP�1¼^M�\ZQML�\W�SMMX�I[�[QUXTM�I[�XW[[QJTM��

Serves 4Prep time 15 minutes | Cooking time 20–30 minutes

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1. Heat the oil and butter in a large pot over medium-high heat. When the butter starts to foam, fry the onion for about 4 minutes until translucent. Add the harissa paste and sugar and fry for a further 2 minutes.

2. Add the lamb, and a little extra oil if needed, and fry for 3–4 minutes until lightly browned. Add the garlic and cook for a further minute.

3. Meanwhile, microwave the potatoes in a covered container on high for 5 minutes or until softened.

4. Add the rice to the pot, gently stir to coat and then add the stock, water, tomatoes and potatoes. Put on the lid, turn down the heat to low and leave to simmer for 20 minutes or until the rice is cooked WKURXJK�DQG�ÁXII\��0DNH�VXUH�WKH�OLG�LV�RQ�SURSHUO\�and do not stir during cooking. Add a little more water during cooking only if necessary. using a fork, stir through the lemon juice and zest, nuts and apricots.

5. Serve immediately garnished with the fresh mint and coriander.

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Serves 4Prep time 10 minutes | Cooking time 3–4 hours

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RED CABBAGE, PEAR & FENNEL SLAW��VZHHW�SRWDWR��SHHOHG�DQG�FXW�LQWR��FP�FXEHV��VPDOO�UHG�FDEEDJH��ÀQHO\�FKRSSHG��VPDOO�IHQQHO�EXOEV��WULPPHG��FP�XS�WKH�VWHP��î�SHDU��JUDWHG�RU�ÀQHO\�FKRSSHG��7EVS�PD\RQQDLVH�PL[HG�ZLWK��7EVS�OHPRQ�MXLFH��7EVS�HDFK�FKRSSHG�IUHVK�SDUVOH\�DQG�PLQW

1. Preheat the oven to 200 °C. Lay the pork in an ovenproof dish that has a lid and add the tomatoes, onion and rosemary. Combine half of the stock with the remaining ingredients in a jug and pour over the pork.

2. Cook uncovered for 30 minutes, then turn down the heat to 140 °C and add the remaining stock. Put on the lid and cook for a further 2 hours, followed by another 30 minutes with the lid off. The sauce must have thickened and you should literally be able to ‘pull’ the meat apart with two forks. Check the liquid at 30 minute intervals to make sure the meat does not dry out. If you need to add more liquid, add about another 100 ml stock or water.

3. In preparation for making the slaw, boil the sweet potato cubes in a saucepan of salted water until cooked through.

4. To make the slaw, place all the ingredients in a bowl and gently toss to combine. Season to taste.

5. When the pork is done, remove it from the oven dish and leave to rest for 20 minutes. While the pork is resting, reduce the leftover sauce in a saucepan on the stovetop. Remove the crackling from the rested meat and either grill it until crispy and eat, or discard �,�VD\�HDW��6KUHG�WKH�SRUN�XVLQJ�WZR�IRUNV�DQG�PL[�LW�in with the reduced sauce.

6. Pile the pulled pork into fresh white bread rolls or fold into wraps, and serve with the slaw on the side.

Note:�8VH�D�IRRG�SURFHVVRU�WR�ÀQHO\�FKRS�WKH�UHG�cabbage and pear for the slaw.

SPICED FIG ice cream.

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Serves 6–8Prep time 30 minutes | Freezing time 3 hours

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1. Bring the red wine, spices, vanilla extract and castor sugar to a simmer in a medium-sized VDXFHSDQ��$GG�WKH�ÀJV�DQG�OHDYH�WR�FRRN�IRU�15–20 minutes until the wine reduces and takes on a syrupy texture.

2. Pour the mixture through a sieve into a jug to UHPRYH�WKH�ÀJV�DQG�VSLFHV��3LFN�RXW�WKH�ÀJV�DQG�mash them with a fork or blitz in a blender.

3. In a large mixinJ�ERZO��ZKLS�WKH�FUHDP�XQWLO�ÁXII\�peaks form, sift in the icing sugar and gently fold WR�FRPELQH��1H[W��IROG�LQ�WKH�OLPH�MXLFH��KDOI�WKH�ÀJ�purée and half the red wine reduction.

4. Pour into a freezer-friendly container and freeze for a minimum of 3 hours.

5. When ready�WR�VHUYH��UHKHDW�WKH�UHPDLQLQJ�ÀJ�purée and red wine reduction together and spoon over the ice cream.

Note: ,QVWHDG�RI�ÀJV��\RX�FDQ�XVH�DQ\�VWRQH�IUXLW��such as nectarines or plums, or even peeled and cored pears.


DARLING only an hour from Cape Town but a world Away:

Darling is the heartbeat of the West Coast region. The little village lies tucked away between

hills of vineyards and golden wheat fields. Here you can still expect to see a horseman

cantering through the streets on a Saturday afternoon. A gaggle of geese might waddle into

a neighbour’s garden to forage. Lovingly restored Victorian homes and ancient trees make an

idyllic setting for a getaway that promises serenity, nature, culture and much more!


Words & Images courtesy of Darling Tourism


Browse through the antiques and collectables and visit the

interesting craft and gift shops such as the The Khwa ttu Art & Craft Shop where you would find unique crafts & prints produced by the San community members in Botswana, Namibia and South Africa. Visit The Darling Gallery which carries

the unique cultural vibe of our African Continent showcasing local artists with the focus on contemporary art and fine craft in all its forms and pop into Ouma’s Treasures which is a treasure trove of kitchen collectables, bric-a-brac and an array of Darling craft and delicious home produced goods such as jams, preserves and farm butter.

One unique attraction and an absolute MuST SEE is the Splitpeice Murals in 'DUOLQJ��$�V\PELRWLF�FRQWUDVW�EHWZHHQ�murals and its existing environments. Never before has a residential area been concentrated with so many mural arts to form part of a living gallery, there are 31 murals in the living gallery of Akkerboom Laan in Darling.

Enjoy a cup of coffee on the “stoep” of a coffee shop or at a farm stall. Linger a while and watch the locals go by at spots like The Marmalade Cat which is easy to spot on Darling’s main road and is the perfect place for a bustling atmosphere, freshly prepared, flavour-filled breakfasts, lunches, and morning and afternoon teas. Specialties such as the fluffy bacon and feta omelettes for


breakfast, or the designer chicken pies will have you desperate to return for more.

The Darling Wine Route has grown immensely in popularity since its LQFHSWLRQ��LWV�ZDUPWK�DQG�KRVSLWDOLW\�coupled with wines of tremendous quality and value has placed it on the list of routes to visit when visiting the Cape.

As you will discover even the wines of Darling have something special about them, and the fact that many highly respected wine labels outside Darling either have a vineyard in Darling, or choose to source their fruit from their soils, is indicative of this. The wines of Darling are blessed with the consistency of quality due to their viticulture location and yet a diversity of style that makes them all so different. With scarcely half a dozen producers there is a lot to explore! There is however a practical side to a visitors “route of exploration” in that in typical Darling diversity, the vineyards are located in four different directions from the centre of the town.

Some of the vineyards to be sure to visit on the Darling wine route are The Cloof Wine Estate which produces intense, bold-flavoured wines from grapes grown under extreme conditions. Among its products are a Decanter 5 Star Award winner, a Champion Shiraz and numerous airline selections. The historic farm of Groote Post with deep rich soils, yields fruit of superlative quality and varietal flavour. Serving modern country cooking to the highest standards with award winning wines and of course Withington Wines where the wines are of a high quality, reputable both in South Africa and overseas. Charles


Withington has 30 years’ experience in the wine business ranging from working with the top-end boutique producers, to working on projects with the leading uK supermarkets. The brand name is his family name and the tag line “Family Name, Family Values” applies throughout. Naturally made “unforced” wines and a high level of “drinkability” are the aim. After they have sold you the first bottle, they are sure that the inherent quality and value of the wine will sell the second.

To visit all the Vineyards in one-day is possible but not always practical, and this is what has inspired Darling négociant Charles Withington to come up with the idea of the Darling Wine Shop - a one-stop

shop in the centre of Darling where one could buy virtually the entire range of any of the Darling wines, and at cellar door prices. www.darlingwine.co.za

Darling also boasts a diversity of dining experiences. One could enjoy modern country cuisine in an historical manor house, good country fare at a bistro in the village or join Tannie Evita for a traditional “boerekos” dinner-theatre

at the Old Darling Station.The Khwa ttu restaurant is located in the splendidly restored original farmhouse on top of one of the numerous hills marking the landscape. Adjacent to the restaurant lies a tea garden with a view that extends up to and far over the Atlantic Ocean. An effective team consisting of a professional Swiss chef and San trainees run the kitchen and restaurant. The menu offers light, hearty and creative dishes, which are spiced up with freshly picked herbs from the Khwa ttu garden. The team focuses on fresh products, which manifest themselves in permanently available home-made bread and cakes, imaginative


deserts and astonishing main courses.

There is a neat little bistro, housed in a lovely old cottage, right on Darling’s main street called Bistro Seven. There are tables and chairs in the small garden to take advantage of the passing parade. Inside, you will find tables laid with crisp, blue checked cloths and a cosy bar for a pre-dinner aperitif or for lingering afterwards. The cuisine is country comfort with great soups, steaks, crisp fresh salads, and the occasional nod to ‘boerekos’

One can enjoy country style cuisine in an intimate, comfortable yet stylish setting at Brigs Barn. Delectable meals are relished beside a cozy fireplace or outside in the steeping sunlight in the rose filled garden. There is also a jungle gym for the little ones to play on. The country cuisine is generous and features the likes of French toast, Beer batter Fish or Homemade Chicken Pie.

Enjoy a South African mixture of the French Café de la Rue, the Dutch Coffee Bar, the German Strasse Kaffe and the English Pub one has to make a stop at Café’ Mosaic. A family orientated rendezvous in the Main Road of Darling. Here visitors and newcomers can meet the locals and learn everything about Darling they need to know. Coffee and cake, calamari and chips, lasagne and salads and homemade pies are served with an assortment of beverages ranging from soft drinks to hard tack.

Share the love of good food and treating your stomach and your soul at The Chicory Cheese Café where it is about feeling good, enjoying life and establishing a foundation for healthy


eating. The Chicory Cheese Café’ caters for the intolerant to the indulgent, its intuitive, seasonal menu means meals are freshly cooked, juices freshly squeezed, coffee freshly ground and the service refreshingly friendly.

For a unique experience of beer and food pairings visit the Darling Brew Slow Quarter. This growing trend highlights the variety in beers, for a variety of occasions with a gastronomy of flavours. One could try anything from the roasted, caramel native ale paired with melon and kudu bresaola to the spicy bone crusher beer paired with tempura prawns in a bone crusher and sesame seed batter. Beer is no longer the poor cousin, craft breweries such as this one are changing this, one delicious brew at a time. www.darlingbrew.co.za

Just 3km out of Darling towards yzerfontein, you will find Darling Olives, nestled amidst vineyards, grazing cattle and olive groves. Farm bread is baked daily in a wood burning oven. In the springtime one can enjoy a picnic on the farm amongst wild flowers with their fresh bread, olive jams, olive marmalade, Labneh cheese and olives and for a real treat you have to sample their special olive chocolate! During the winter months you will always find fire burning in the tasting rooms to shake off the cold while enjoying an informative tasting.

Of course one cannot write about Darling without mentioning one of the most WDONHG�DERXW�DWWUDFWLRQV�LQ�WKH�WRZQ��‘Evita se Perron’ a lively place to meet, eat, drink and talk. A stress-free zone, where humour and enjoyment are the primary aims. Evita se Perron has two cabaret venues, a restaurant, bar, arts

and crafts market and conference facility - the ideal venue for corporate functions, wedding receptions or any other special occasions. It is from here that Mrs Evita Bezuidenhout, the most famous white woman in South Africa, keeps an eye on the progress of democracy. She is the hostess and entertains in her own inimitable style.

There is so much more to tell you about the remarkable town of Darling but only so much space on a page to share this with you. Without doubt if you are looking to escape and experience South $IULFDQ�FXOWXUH�DW�LWV�EHVW��D�YLVLW�WR�WKLV�vibrant town is certainly one to add to your bucket list! Once there you are sure to understand for yourself why it’s called Darling.

Bobotie ��IDLUO\�WKLFN�VOLFH�FUXVWOHVV�EUHDG��PO�PLON��PO�RLO��PO�EXWWHU��RQLRQV��VOLFHG��FORYHV�JDUOLF��FUXVKHG��PO�FXUU\�SRZGHU��PO�VDOW��PO�FKXWQH\��PO�VPRRWK�DSULFRW�MDP��PO�:RUFHVWHU�VDXFH��PO�WXUPHULF��PO�EURZQ�YLQHJDU��NJ�OHDQ�PLQFH��PO�VXOWDQDV��HJJV��SLQFK�HDFK�VDOW�DQG�WXUPHULF��ED\�OHDYHV 1. Soak bread in milk.2. Heat oil and butter in large pan and fry onions and garlic. When onions are

soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well.3. Drain and mash bread and reserve milk.4. Add bread to pan together with mince and sultanas. Cook over low heat, stirring, and when meat loses its pinkness, remove from stove.5. Add 1 beaten egg, mix well, then spoon into a greased, 28 x 16 cm baking dish and level the top.6. Beat remaining eggs with reserved milk, salt and turmeric7. Pour over meat mixture and put a few bay leaves on top.8. Stand dish in a larger pan of water (this is important to prevent drying out) and bake uncovered at 180°C for an hour or until set.9. Delicious served with rice, coconut, chutney, nuts and bananas.

Crème Brulee ��PO�:KLSSLQJ�&UHDP��(JJ�<RONV��JUDPV�&DVWRU�6XJDU��PO��WVS��9DQLOOD�(VVHQFH

1. Place the cream in the top of a double saucepan or in a heatproof bowl over a pan of hot water, heating gently, but do not allow to boil.2. Beat the egg yolks, half the castor sugar and vanilla essence together in a bowl. Add the cream and mix well together.3. Place 6 ramekin dishes (in this recipe we used heat proof mugs) in a roasting pan, then fill the pan up with hot water until it reaches roughly halfway up the side of the ramekins. Pour the custard mixture slowly into the ramekins, dividing it equally between them.


4. Bake in the oven at 150°C for about 1 hour or until set. Do not allow the water to boil. If it does, lower the oven temperature immediately. Remove ramekins from roasting pan and leave to cool for 1 hour.��&KLOO�IRU��²��KRXUV��SUHIHUDEO\�overnight. Sprinkle the top of each créme brûlée with the remaining sugar and put XQGHU�D�KRW�JULOO�IRU�DERXW��²��PLQXWHV�until the sugar turns to caramel. Chill DJDLQ�IRU��²��KRXUV�EHIRUH�VHUYLQJ�

Chicken Pot Pies FILLING :��PO�XQVDOWHG�EXWWHU��VRIWHQHG��PO��õ�FXS��DOO�SXUSRVH�IORXU��PO��WDEOHVSRRQ��FRUQVWDUFK��PO��ô�FXS��PLON��VPDOO�RQLRQ��ILQHO\�FKRSSHG��FDUURW��SHHOHG�DQG�GLFHG��VWDON�FHOHU\��GLFHG��FDQ��PO�FRQGHQVHG�FKLFNHQ�EURWK��PO��ô�FXS��SRWDWR��SHHOHG�DQG�GLFHG��PO��ô�FXSV��FRRNHG�FKLFNHQ��GLFHG��PO��ô�FXS��IUR]HQ�SHDV��6DOW�DQG�SHSSHUPASTRy :��PO��FXS��FROG�XQVDOWHG�EXWWHU�� cut into cubes��PO��õ�FXS��LFH�ZDWHU��PO��WDEOHVSRRQ��ZKLWH�YLQHJDU��PO��ô�WHDVSRRQ��VDOW��PO��FXSV��DOO�SXUSRVH�IORXU��0LON��IRU�EUXVKLQJ 1. For the filling, in a bowl, combine 60 ml (¼ cup) of the butter with the flour. Set aside this kneaded butter.2. In a second bowl, dissolve the cornstarch in the milk. Set aside.3. In a large saucepan, soften the onion, carrot, and celery in the remaining butter. Season with salt and pepper. Add the

broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. 4. Add the kneaded butter and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring to a boil. Adjust the seasoning. Stir in the chicken and peas. 5. Place plastic wrap directly on the filling. Let cool while preparing pastry.6. For the pastry, in a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add water, if needed.

7. Remove the dough from the food processor and form into eight discs with your hands. Refrigerate for 30 minutes.With the rack in the lowest position, preheat the oven to 200°C.8. On a floured work surface, roll out the eight of the dough discs and line four ramekins. Make incisions in the other four crusts. Spoon the chicken filling into the crust. Brush around the dough with milk and cover with the another sheet of dough. Crimp the edges and brush with milk.9. Bake for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes and serve.


Bread & Butter Pudding with Maple Rum SauceFILLING:��FXSV�VWDOH�EUHDG�FXW�LQWR��FP�FXEHV��FXSV�RI�PLON��HJJV��FXS�VXJDU��WHDVSRRQ�YDQLOOD�H[WUDFW��ô�WHDVSRRQ�FLQQDPRQ��õ�WHDVSRRQ�QXWPHJ��WDEOHVSRRQV�EXWWHU�PHOWHG�DQG�� slightly cooled��ô�FXS�SHFDQ�QXWV��VXOWDQD�UDLVLQVSAuCE:��ô�FXS�IXOO�FUHDP

��FXSV�PDSOH�V\UXS��ô�FXS�EXWWHU��HJJ��SLQFK�ILQH�VDOW��õ�FXS�GDUN�UXP 1. For the filling, preheat oven to 180°C2. Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk3. With an electric mixer on high speed in a sperate bowl, beat eggs with sugar until thick and pale.4. Stir in the vanilla, cinnamon, nutmeg, butter and pecan/raisins to the egg mixture. Add the soaked bread to the egg mixture and stir well. Let stand for 10

minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread will float to the top during baking, leaving a layer of custard on the bottom of the dish.5. Transfer the mixture into greased EDNLQJ�GLVK��RU�\RX�FDQ�XVH�UDPHNLQV�DV�in this recipe. Bake until firm or until a knife inserted in the middle comes our clean, about 45 to 50 minutes.6. For the sauce, in a medium size bowl, lightly beat the egg and set aside.In a small saucepan, whisk together the cream and maple syrup. Add the butter and continue stirring until melted.7. When the sauce is hot, temper the egg by pouring a small stream of the sauce into the egg. Continue whisking the egg and add a little more until all the sauce is added. (This technique prevents the egg from turning into scrambled eggs)8. Pour the sauce back into the pan and cook over medium-low heat until smooth and the sauce is thick enough to coat the back of a spoon.9. Stir in the rum.10. Serve the individual puddings with a sprinkle of crushed pecan nuts and a serving a some boozy maple deliciousness poured over it.


WHAT YOU EAT.

EVERY DAY YOUHAVE THREECHANCESTO CARE ABOUT

SO WHY SETTLEFOR AVERAGE,SECOND BEST ORJUST PLAIN BLAND?

MOUTHWATERINGFLAVOUR ! AROMA, TRANSFORMING THE ORDINARY

OPPORTUNITIES

INTO SOMETHING

OVER TO YOU…

WWW.NOMUSHOP.CO.ZA

THAT IS TRULYDELICIOUS!

A YEAR TO ADD

THAT’S "#$%


by Habeeb Salloum


Istanbul, long a bridge between East and West, is an historic and thriving Turkish metropolis of spice markets, bazaars, mosques,

mosaics, tasty kebabs and imperial grandeur. It is a city of untold attributes and one of the greatest urban centres on the globe. For travellers, there are few ��ơ��for visitors. From imperial palaces to spectacular bazaars and much more, with its historic structures and Imperial ��ǡ��Ƥ��world of travel.

Long coveted by powerful empires, Istanbul, built on seven hills, is the only city in the world that straddles two continents, Asia and Europe, giving it a vital strategic location. The city stretches

along the two shores of the Bosphorus which links the Sea of Marmara to the Black Sea. These two part cities are linked by a bridge. Turkey’s largest urban centre with a population of approximately 12 million, Istanbul is full of history and culture and boasts a highly original personality, acquired from being a Byzantine, then Ottoman imperial capital for some 1,700 years.

Established in 657 B.C., according to legend, Istanbul became part of the Greek and later the Roman worlds. Later, after being destroyed by a civil war, a new city was erected in 330 A.D. and called New Rome. Soon thereafter, it was re-christened Constantinople in honour of Constantine the Great and for hundreds of years it was the capital of

the Byzantine Empire. In the ensuing centuries, it became noted for the ��Ƥ��and palaces, reaching the peak of its splendour in the 6th century A.D. under the Emperor Justinian. Sacked by the Crusaders in 1204, Constantinople never fully recovered its former grandeur. In 1453 the Ottoman army led by Sultan Mahomet II captured the city. It was later re-named Istanbul, and made the capital of the Ottoman Empire. In the 18th century this mighty Empire went into decline and was relegated to an historic backseat until a few decades ago, when Turkey began to experience an economic and tourism boom.


Today, Istanbul, though no longer a world metropolis, is still one of the most vibrant and magical places in Europe and the Middle East. It is also at the heart of Turkey and is its bustling commercial and economic capital. In addition, it is also ��ǡ��ơ��a rich tradition of ballet, opera, theatre, concerts, art exhibitions and festivals, and is, as well, a city dotted with unique museums. Yet, it has not become a static museum-city, but rather very much a living city, incorporating myth and magic.

��ǡ��Ƥ��vast array of Roman, Byzantine and Ottoman palaces, mosques, churches, monasteries, monuments, old markets and ruins. Every period of Istanbul’s history has left an extraordinary legacy of structure.

However, with its subtle blend of eastern and western cultures, Istanbul is not a city living only on its historic glory. It is a vibrant, modern and future-oriented metropolis that blends the past with the present and the future like an intricately woven carpet.

Bazaars edge ultra-modern supermarkets and department stores; street vendors and old crumbling buildings, are overshadowed by spectacular skyscrapers; and horse-drawn carts are dwarfed by sumptuous limousines. Needle-like minarets reach the skyline wherever one looks and muezzins, at dawn, call the faithful to prayer, just as the last revellers stumble out of the city’s nightclubs. This coexistence of old and new gives the city life and colour and


��Ǧ��ƪ��Ǧ��world of 21st century oriental splendour.

Istanbul’s unique position, as a city straddling two continents, has given the city an unmistakably cosmopolitan atmosphere, incorporating charm and ��Ǥ��ƥ��air pollution, as well as its modern high-rise buildings lack the grace and appeal of its celebrated landmarks, they are proof that the city remains the heart of the country and a thriving modern city in which ancient palaces and belly dancers have their place.

Stunning buildings from its past with their street scenes are everywhere. When visitors set foot outside almost any of the hotels in or near the old city called Sultanahmet, they walk into a world of the ancient past. Vendors pushing teetering handcarts through ��ǡ��ƥ��Ǧpipes in outdoor cafes while they sip glasses of sweet tea are overshadowed by venerable structures displaying their majesty.

For travellers, especially tourists, the most visited of these structures are:

The Hagia Sophia (Aya Sofya), an historic landmark of Istanbul, which was declared a museum in 1934, one of the greatest Byzantine buildings in the world and famous for its remarkable architecture and beautiful mosaics, is one of the city’s most popular attractions. A massive domed structure with a vast interior and a huge soaring dome, it was built as a cathedral in the 6th century and


remained the most important church in Christianity for over 900 years. After the Ottomans captured Constantinople in the 15th century it was converted into a mosque. Minarets and fountains were added and it functioned as a mosque for ��Ǥ��Ƥ��with stunning mosaics and the dome glows with the light of 30 million gold tiles - an unforgettable sight. Today it is a museum and a tourist mecca

Still used for prayer by the faithful, the Sultan Ahmet Camii (Blue Mosque), ��Ƥ��and with its six graceful minarets piercing the city’s skyline, is one of the most impressive structures in Istanbul. Erected in 1609 as an Islamic rival to the Aya ��ǡ��Ƥ��of Ottoman architecture. Its design of successively descending smaller domes, soaring columns and 260 stained glass windows, as well as the thousands of blue tiles covering the interior, give visitors a lasting impression of graceful accord and overall majesty. ��Ƥ��ȋ��Palace), built by Mehmet II, a sprawling collection of striking buildings arranged around a number of interconnecting ��ǡ��Ƥ��ǡ��ơ��Bosphorous and the Golden Horn. The seat of the Ottoman Empire for four centuries, it served as royal residence, harem, state administration centre and military barracks. Exquisitely designed rooms, intricately detailed fountains, ornate gardens, and the splendid Treasury, housing one of the greatest


collections of riches in the world make it a world-renowned historic storehouse.

For many travellers, equally important as the historic structures is the 500 year old amazing Kapali Çarsi (Grand Bazaar), incorporating 4,000 small exotic shops, the oldest and largest covered marketplace in the world. Located in the city centre and consisting of a vast network of 65 winding alleyways crammed with shops, storehouses, teahouses, hammams (Turkish baths),

mosques and fountains, it is the place that attracts the most tourists in Istanbul. ��ǡ��Ƥ��under the sun - from household items, oriental carpets and jewellery, to Turkish sweets, rich textiles, spices, clothing, exquisite ceramics and much, much more.

In this city of history, diversity works. The eternal contradictions

between East and West and their legacy give Istanbul enticement, vibrancy and a world of colour and romance. This ��ƪ��food - a cuisine with a Byzantine and Ottoman regal past.

When, after a few days of touring the historic sites, visitors sit down to dine ��Ƥ��ǡ��that they have felt Istanbul and tasted something of the renowned Turkish Imperial cuisine in this jewel of tourist attractive cities.

Visitors, not familiar with Turkish cookery, are usually surprised when they partake of the country’s delicious cuisine. And well they should, for Turkish food has a long and distinguished history. According to culinary experts the Turkish kitchen, along with the Chinese and the French, is one of the three great cuisines of the world. A number of food historians have written that most basic cuisines rely on one basic element such as pasta, which forms the essence of Italian food while French cuisine, is based on sauces. However, Turkish cuisine features many ��Ƥ��ways in the method of their preparation.

During our last evening in Istanbul we relished this cuisine in the magical setting of the Feriye Restaurant - located high above the shores of the Bosphorus, in a


Left to right: Harem Windows at Topkapi Palace, Karniyarik


stunning atmosphere of palatial oriental splendour. Dining on authentic Imperial Ottoman food, I dreamt of sultans’ armies and beautiful women of the harem who once called the place home. At the same time I gorged on the food of ��Ǥ��Ƥ��Ǩ�

KarnIyarIKȋ��ơ��Ȍ

Ȉ��Ȉ��Ƭ��Ȉ��Ȃ��Ȉ��ǡ��Ȉ��

��ƥ��Ȉ�Ϊ��Ǧ��ǡ��

drained Ȉ��Ƭ��Ȉ��Ȉ��ǡ��Ȉ�Ϊ��Ȉ��Ȉ�Ϊ��Ȉ�Ω��1. Make incisions in the eggplants length-

wise; Peel if desired; if the eggplant is fresh, there is no need to peel it.

2. Use a spoon to scoop out the centres, leaving boat-shaped shells. Keep the ƪ��ƥ��Ǥ

3. Sprinkle the shells with salt. Put them in a colander upside down and leave to drain for 1/2 hour.

4. Preheat oven to 220°CǤ��ƥ��ǣ��

boiling salted water and boil for 10 minutes until not quite tender. Rinse under cold running water and drain.

6. Heat 1 tablespoon of the oil in a frying pan, add the onion and cook over low heat until soft but not brown. Leave to cool.

7. Mix with the beef, parsley, cumin, turmeric and almonds.

Ǥ��ƪ��eggplant. Heat 2 tablespoons oil, add the chopped eggplant and sprinkle with salt. Sauté over medium-low heat, stirring often, until tender, about 10 minutes.

Ǥ��ơ-ing. Taste for seasoning; if you prefer not to taste a mixture that contains raw beef, broil or microwave a teaspoon of the mixture and taste it for seasoning.

10. Rinse the eggplant shells, pat them dry and put them in a baking dish. Fill ��ƥ��Ǥ

11. Mix the tomato paste with 1/4 cup water and spoon the mixture over the eggplant.

12. Add enough water to the dish to cov-er the eggplant by one third. Add the garlic to the dish. Spoon 1 tablespoon oil over the eggplant.

13. Cover and bake 15 minutes. Reduce the heat to 180°C and continue baking, covered, 15 more minutes. Uncover and bake, basting occasionally, 30 minutes or until the eggplant is very tender.

BaKlavaTurkish Baklava

Ȉ��ǡ��Ȉ��ǡ��Ȉ��Ϊ��Ȁ��ȋ��

ground)Syrup:

Ȉ��Ω��Ȉ��Ϊ��Ȉ��1. For the syrup; Boil the sugar and water

until the sugar is melted. Then stir in lemon juice. Simmer for about 2-3 minutes and let it cool.

2. Preheat the oven to 190 °C 3. Grease the bottom and sides of a 9x14

inch Pyrex dish/tray. 4. Unroll Phyllo pastry. Cover Phyllo

pastry Sheets with a dampened cloth to keep from drying out as you work. Place two sheets of pastry in the Pyrex dish/tray and butter their top thor-oughly. Repeat this process until you have 14 layered sheets. Then sprinkle and spread evenly half of the walnuts/pistachios on top.

5. Continue to add two sheets of pastry and butter brushing as you go for another 14 sheets. Then spread the remaining nuts and layer the last 12 sheets with 2 sheets of pastry at a time and buttering as you did before. At the end, butter the top.

6. Dip a sharp knife into hot water and cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.

7. Bake for about 25 minutes at 190 °C then turn down to 165 °C and bake for additional 30 minutes until baklava is golden and crisp.

8. Remove baklava from oven and again dip the knife in hot water and cut the baklava all the way down from the same cut lines. Then immediately spoon syrup evenly along the cut lines. Let it cool at least 3-4 hours before serving.


9. Sprinkle some pistachios or walnuts on top before serving. Leave it uncovered as it gets soggy if it is wrapped up.

IsTanBul ExTras

EaT:FErIyE rEsTauranT - spectacularly located in the once royal grounds of the sultan’s place, overlooking the shores of the Strait of Bosphorus, it serves the best of authentic Imperial Ottoman food. DaruzzIyaFE rEsTauranT - located in the Suleymaniye Mosque complex, it serves Ottoman Imperial ��ơ��go with its stews made from centuries-old recipes. HacI aBDullaH rEsTauranT - �ơ��OTTOman DElIgHTs - noted for its kunefe dessert.sulTan’s rEsTauranT - serves the food of the Imperial Ottoman cuisine at reasonable prices.

sEE:arcHaEOlOgIcal musEum - 20 galleries celebrate 5,000 years of history with exhibits from the Byzantine and Ottoman Empires and the many civilizations of Anatolia and ancient Egypt. One of the best of the more than 30 museums in the city, it is well worth a visit.BEylErBEyI PalacE - the lavishly decorated summer residence of the Ottoman Sultans and built in the 1860s.��;��;�� - the most famous of Istanbul’s many historic bathhouses. HIDIv KasrI - the residence of the

Egyptian Governor during Ottoman ��Ǥ��Ƥ��ǡ��noted for its stunning architecture.THE HIPPODrOmE – once a Byzantine stadium with seating for 100,000.Istanbul Ramparts - some 6 km long with 16 gates, they were built during both the Byzantine and Ottoman eras.Rumeli Fortress - built in the 15th century, it is the most imposing sight on the Bosphorus Straits.sülEymanIyE mOsquE - built in the 16th century, it is considered to be the

most beautiful of the Imperial mosques in Istanbul.yErEBaTan sarayI - Istanbul’s renovated and largest underground Bascilica cistern is a major tourist attraction.

For more Information, contact:http://www.goturkey.com/

Istanbul is a transcontinental city straddling two continents by its inland sea Marmara. The city is divided into four regions and has a natural harbor, the Golden Horn. One of the world’s busiest waterways, the Bosphorus, is situated in northwestern Turkey between the Black Sea and the Sea of Marmara. Connecting the two seas, Bosphorus also separates Istanbul to two sides known as European side and Asian side.

BOsPHOrus sTraITAlong with the Dardanelles, it is the only

water way connecting the Black and Mediterranean Seas. Two bridges cross the strait - the Bogazice (built in 1973) and the Faith Sultan Mehmed (completed in 1988)

POPulaTIOnTurkeys largest city is home to around

13.5 million citizens and has been a major center of commerce for centuries

ExPOrT��ǯ��ǡ�ƪ��ǡ�

tobacco, cement and glass.

1.5 MILLIONdaily commuters crossthe strait in ferries and

private boats

Approximately 55,000 ships pass through the

Bosphorus annually.

Ȉ��ength: approximately 30 kilometersȈ��ǤǦǤ��Ȉ��ǣ�Ǧ��

Hagia sophia is a great architectural beauty and an important monument

both for Byzantine and for Ottoman Empires. Once a church, later a mosque, and

now a museum at the Turkish Republic.

The mosque is popularly known as the Blue Mosque for the blue tiles

adorning the walls of its interior.Mosque was built between 1609 and 1616 years,

during the rule of Ahmed I. just like many other mosques, it also comprises a

tomb of the founder, a madrasa and a hospice.Besides still used as a mosque, the

Sultan Ahmed Mosque has also become a popular tourist attraction in Istanbul.

��Ç��Ƥ��

in the Bosphorus, the Ottoman sultans literally started the history of

Feriye, built then as a precinct. Located high above the shores of the Bosphorus,

in a stunning atmosphere of palatial oriental splendour, it has become an

exceptional spot to make you meet the past on the Bosphorus.

The grand Bazaar is one of the largest and oldest covered markets in

the world, with 61 covered streets and over 3,000 shops which attract between

250,000 and 400,000 visitors daily.

11

sophiaHAGIA

22

mosqueTHE BLuE

33

PalaceTHE TOPKAPI

44

sultansOTTOMAN

55

BazaarTHE GRAND

��Ç�� that was the primary residence of the Ottoman

Sultans for approximately 400 years (1465-1856) of their 624-year reign. As

well as a royal residence, the palace was a setting for state occasions and royal

entertainments.The palace complex consists of four main courtyards and many

smaller buildings.

illustration: jaco oosthuyzen

MOTHER’S DAYspecialADD SOMETHING THIS

Go to www.checkers.co.za/mothers-day/Pages/ recipes.aspx to view more Mother’s Day recipes online.

better and better

nine

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ents

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FOC

C05

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Ingredients:

1! cups (375 ml) milk 1 egg 2 tsp. (10 ml) vanilla essence 2 cups (280 g) self-raising "our Large pinch bicarbonate of soda

cup (70 g) castor sugar 1 cup (160 g) fresh or frozen blueberries 30 g butter 1 lemon 1 tub (250 g) mascarpone 1 tsp. (5 ml) vanilla paste Honey for serving

Method:Whisk milk, egg and vanilla essence together. Sift !our and bicarbonate of soda into a separate bowl and stir in the castor sugar. Make a well in the centre and pour in the milk mixture. Whisk until just combined, then add the blueberries. Heat a large non-stick frying pan over medium heat. Add a little of the butter to the pan. Spoon 2 heaped tbsp. of the mixture into the pan and cook for 2 to 3 minutes or until bubbles appear on surface. Flip and cook for a further 2 minutes or until cooked through. Remove, cover with foil and set aside.

Repeat with remaining mixture. Zest the lemon into the mascarpone, add the vanilla paste and stir through.

Serve the crumpets piping hot with a scoop of lemon mascarpone and a drizzle of honey.

better and better

Ingredients:

. (5 ml) vanilla essence

1! cups (150 g) of tightly packed desiccated coconut

Method:Preheat oven to 180 °C. Whisk the eggs, milk and vanilla together. Sift !our, baking powder and cinnamon into a separate bowl.

Add the castor sugar and the coconut and stir to combine. Make a well in the centre. Pour in the milk mixture and mix until just combined. Add the melted butter and stir until the mixture is smooth. Do not over-mix. Pour into a greased and !oured 21 x 10 cm loaf tin and bake in a preheated oven for 1 hour, or until bread is cooked when tested with a skewer. Leave in the tin to cool for 5 minutes, and remove to cool on a wire rack. Slice and grill until toasty. Serve piled high with creamy scrambled eggs, roasted vine tomatoes and crispy bacon.

Blueberry Crumpets with Lemon Mascarpone

Scrambled Eggs on Toasted Coconut Bread

ZNFOCC0525_Mother'sDay_GinjaMagAds_FA.indd 2 2014/04/07 5:24 PM

Thai Chicken SaladIngredients:! cup soy sauce

! cup (60 ml) spring onions chopped

2/3 cup coriander leaves

Method:Whisk the soy sauce, ginger, garlic, canola oil, hoisin sauce, sesame oil, Tabasco sauce, brown sugar and honey together. Place the chicken breasts in a bowl, add 3 tbsp. of the marinade to the chicken and mix well. Cover and refrigerate for at least 30 minutes, turning after 15 minutes. In the meantime, whisk the vinegar and spring onions into the remaining marinade to form the dressing. Adjust seasoning to taste. Heat a grill pan over medium-high heat. Cook the chicken for around 4 minutes a side, rest for a few minutes then slice. Toss the chicken, cabbage, carrots, spring onions, coriander and half of the almonds with the dressing. Sprinkle with the remaining almonds and sesame seeds and serve immediately.

better and better

ZNFOCC0525_Mother'sDay_GinjaMagAds_FA.indd 3 2014/04/07 5:25 PM

SPOIL MOM WITH A LuxuRIOuS PONGRáCz HIGH TEA ON

Mothers Day Spoil the most important person in your life this Mother’s Day and make her day sparkle with luxurious flutes of Pongrácz over high tea.

Pongrácz is the perfect accompaniment with decadent high tea treats whether you take your mom to a 5-star establishment or better still, invite her to your home and surprise her with your own scrumptious high tea delights. With its distinctively shaped bottle, Pongrácz Brut stands out from the rest with a long, lingering palate of foamy black fruit. The blushing Pongrácz Rosé is a classically dry Cap Classique with luscious blackberry flavours and delicate yeasty notes. If you really want to dig deep and spoil your mom with the ultimate Cap Classique, the prestige cuvée, Desiderius, in its sophisticated signature fluted bottle and chic gift pack will make her feel truly special.

Delicately crafted sweet treats go beautifully with all these singularly noble Pongrácz Cap Classiques. To help you create a memorable high tea you and your mom can treasure, try these recipes to get your started:

Berry tartletsMAKES 8 MEDIuM OR 20 BITE SIzED TARTLETS

PASTRY:��J�EXWWHU��J�FDVWRU�VXJDU��ODUJH�HJJV��J�IORXUFOR THE FILLING:��PO��ö�FXS��FUHDP

��ð��J�VODEV�ZKLWH�FKRFRODWH�� coarsely chopped��J�UDVSEHUULHV��J�VWUDZEHUULHV��PO��WEVS��ZDUP�DSULFRW�MDP��)RU�WKH�SDVWU\��FUHDP�WKH�EXWWHU�DQG�sugar in a food processor until pale and fluffy. While the motor is still running, add the eggs, one at a time. Mix until well incorporated. Add the flour and blend until it forms a workable dough. Cover in plastic wrap and refrigerate for 1 hour. 2. Preheat the oven to 180 °C. Press the pastry into 8 tartlet tins and refrigerate for 30 minutes. Blind bake for 10-12 minutes or until golden and cooked. Set

DVLGH�WR�FRRO�GRZQ��)RU�WKH�ILOOLQJ��EULQJ�the cream to a boil in a small saucepan. Pour it over the chocolate and stir until smooth. Cover and refrigerate for 30 minutes. 4. Whisk the mixture, using an electric mixer until light and fluffy. Spoon it into the tartlets and top with raspberries and strawberries. Brush the fruit with apricot jam and serve.

The Pongrácz Brut and Rosé are available nationwide and sell at around R100 and R120 respectively. The award winning Desiderius is available at selected fine wine stores from around R350 per bottle.


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Grilled chicken SatayServes 4-6

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98 GINJA food magazineAC - 8 burnt bean CL - 6 urban grey CL- 5 risottoCL - 2 sunset sari

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Eat in

99GINJA food magazineHead office: ��www.shavepaints.co.za��)ROORZ�XV�RQCL- 5 risotto

S h a v e Pa i n t & D é c o r b e l i e v e i n t h e c r e a t i o n o f b e a u t i f u l l i v i n g s pa c e s

Some people like the look of hanging pots & pans in their kitchen however if you prefer a clean, uncluttered look we recommend that you designate a cooking zone around the stove and store your pots & pans in cabinets as close to the cooking zone as possi-ble; creating easy access as you prepare delicious meals. Some cookware available is so beautiful you would want it displayed in your kitchen, such as this zWILLING Prime pot available in the zwilling Range coming soon to the Ginja online store.

Indulge in some new kitchen appliances. New appliances can make a huge difference to your overall kitchen space. These days many modern appliances come in a versatile range of colors to match your kitchen design and person-ality. visit www.kitchenaid.com to view their vast range in stand mixers & other appliances.

Your open storage space with textured baskets and pretty glass storage containers. The baskets creates a less cluttered look for storing items while adding beautiful textures and colors to your space. The glass storage containers keep what you need neatly on display. visit www.ginjafood.com and browse through our online store to see the beautiful baskets & glass storage containers available in the Tescoma Range.

Create a sense of space in your kitchen with some open wall shelves; by using glass doors LQ�\RXU�FDELQHWV�RU�E\�FUHDWLQJ�FDELQHWV�IURP�ÁRRU�WR�FHLOLQJ�ZLWK�RSHQ�XSSHU�VWRUDJH�XQLWV��The solid doors will offer hidden storage while the open spaces will create perfect oppor-tunity to display your beautiful kitchen collections. Browse through the beautiful Jamie oliver Terracotta Range available at our online store www.ginjafood.comto add to your collection.

Displaying your favorite cook books in your kitchen not only allow for easier access when preparing delicious recipes but bring a beautiful ambiance to your space. Be sure to not store them where they are exposed to humidity and grease from the fridge or stove. See Page 33 of Ginja May Edition for details on how you could stand a chance of winning this amazing cookbook.

Shave Paint & Décor offer a full in-store decorating service at selected branches, where their in-store Decorators can assist you to choose from local and imported fabric ranges, advising on and arranging the making up of all window treatments, re-upholstery of existing furniture or new scatter cushions and other soft furnishings. Added to this you will f ind a selection of the latest decor items for your home at great prices. The Shave’s creative team in collaboration with their trend analyst continually monitors emerging trends and changing customer preferences, visiting local and international exhibitions to discover exciting and well-priced decor items.

www.shavepaints.co.za


R A S P B E R R Y G A L E T T E

Galette Dough

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Raspberry filling

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Preheat oven to 210° C. Line a baking sheet with parchment paper.

1.For the Galette Dough In medium bowl, mix flour and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, into flour mixture, mixing with hands XQWLO�GRXJK�KROGV�WRJHWKHU��LW�ZLOO�IHHO�GU\�DW�ILUVW��6KDSH�GRXJK�LQWR�D�GLVN��Wrap in plastic wrap and refrigerate 30 minutes.

2. Line large cookie sheet with parchment paper. on floured surface, roll dough into 30cm round �HGJH�PD\�EH�XQHYHQ��7UDQVIHU�dough round to lined cookie sheet.

1.For the Raspberry filling In a bowl, combine the berries, lemon zest, lemon juice, cinnamon and sugar.Stir gently.

2. Place the berry mixture in a mound at the centre of the galette, leaving a 5.5cm edge around. Try to leave any excess juice in the bowl.

3. Gather the edges of the galette towards the centre around the berries.

4. Combine the egg and milk. Brush the galette with the egg wash. Sprinkle sugar over the top of

the galette.5. Bake for 45 to 50minutes or until

crust is golden.6. Heat the jam in the microwave for 1 minute until it is runny. Brush

the top of the berries gently with the jam to give them some shine.

7. Let stand 10 minutes and sprinkle with icing sugar before serving.

W W W . P I X E L G R A P H I C S . C O . Z AWEBSITE DESIGN - PRINT MEDIA - MOBILE APPS

we think outside the box

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WEIGHT

1/2 oz 1 oz2 oz3 oz 4 oz6 oz8 oz10 oz12 oz13 oz14 oz1 lb1 1/2 lb2 lb

C O O k I N G C O N V E R S I O N S

C O O k I N G T E R m I N O L O G Y

A

Arrabbiata Literally “angry” in Italian; in this

case referring to a spicy tomato sauce.

Arugula (Rocket) An assertive salad

green with peppery, somewhat bitter

overtones.

BBéarnaise A classic reduction of wine,

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with egg yolks and butter.

Béchamel A basic white sauce of milk,

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the reign of Louis XIv.

Blanching is a cooking process wherein

the food substance, usually a vegeta-

ble or fruit, is plunged into boiling water,

removed after a brief, timed interval, and

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halt the cooking process.

Bordelaise sauce A blend of wine, brown

stock, marrow, shallots and herbs.

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olive oil, garlic, saffron and herbs.

Brioche A soft, yeasty French bread en-

riched with butter and eggs.

C

Cannelloni Large pasta tubes baked in

m EASU REm ENT

1/4 inch

1/2 inch

1 inch

2 inches

3 inches

4 inches

5 inches

6 inches

7 inches

8 inches

9 inches

10 inches

11 inches

12 inches

18 inches

5 mm

1 cm

2,5 cm

5 cm

8 cm

10 cm

12 cm

15 cm

18 cm

20 cm

23 cm

25 cm

28 cm

30 cm

45 cm

VO LU m E

1 tsp 1 tbs1 dsp1/4 cup1/3 cup1/2 cup2/3 cup3/4 cup1 cup1 1/4 cups1 1/2 cups1 2/3 cups1 3/4 cups2 cups2 1/2 cups3 cups1/4 pt1/2 pt3/4 pt1 pt1 1/2 pt

5 ml15 ml10 ml60 ml80 ml125 ml160 ml180 ml250 ml300 ml375 ml400 ml450 ml500 ml625 ml750 ml125 ml250 ml375 ml500 ml750 ml

OVEN TEm PERATU RES

110ºC120ºC140ºC160ºC170ºC180ºC190ºC200ºC220ºC230ºC250ºC

225ºF250ºF275ºF300ºF325ºF350ºF375ºF400ºF425ºF450ºF475ºF

15 g30 g60 g90 g125 g175 g250 g300 g375 g400 g425 g500 g750 g1 kg

STAN DARD ABBREVIATI ONS

tsp teaspoondsp dessertspoontbsp tablespoong gramkg kilogram

ml millilitrel litrept pintoz ouncelb pound

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sauce.

Carpaccio Wafer-thin slices of raw beef

served cold; named after the Renaissance

venetian painter.

Cavatelli Small pasta shells with wavy

edges.

Celeriac More commonly known here as

celery root.

Ceviche�5DZ�ÀVK�DQG�RU�VKHOOÀVK�LQ�D�FLWUXV�

marinade.

Champ An Irish favorite of mashed pota-

toes, green onions and butter.

Champignon “Mushroom,” as they say it

in France.

Chanterelle A wild and nutty mushroom

with a trumpet-shaped head.

Chantilly Prepared or served with

whipped cream.

Charcuterie The French term for delicates-

sen-style items.

Compote Slow-cooked fruit in syrup.

Comte The French equivalent to GruyËre.

Concassé A coarsely chopped or ground

mix.

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that is slowly cooked in its own fat and

preserved with the fat packed around it

as a seal.

Consommé�0HDW�RU�ÀVK�VWRFN�WKDW�KDV�

EHHQ�FODULÀHG�

Coulis A thick puree or sauce.

Couscous Granular semolina popular in

North Africa.

Crëme anglaise Rich custard sauce, often

used as a topping or plating accompani-

ment to fruits and pastries.

Crëme fraîche Cream that is allowed to

set and thicken to a velvety rich texture.

Cremini Young portobello mushrooms.

Crostini The Italian word for “little toasts”

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E

Emulsion The mixture of two liquids that

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RLO�DQG�ZDWHU��0D\RQQDLVH�DQG�KROODQGD-

ise are two familiar emulsions.

En croute A food that is wrapped in pastry

and baked.

F

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dramatic food presentation involves sprin-

kling foods with alcohol and setting them

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Florentine A cookie of nougatine and

candied fruit brushed with a layer of

chocolate.

Foie gras Expensive, silk-textured goose

or duck liver that has been enlarged by a

specialised process

Formaggio Italian for cheese.

Frittata An Italian omelette with a variety

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rather than being folded inside. Like a

Spanish omelette, a frittata is cut into

wedges and can be eaten either hot or

cold.

Fumé French for “smoked.”

G

Galette�$�URXQG��ÁDW�FDNH�RU�WDUW�

Ganache A rich mixture of chocolate and

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for cakes.

Gateau French cake.

Gaufrette� 7KLQ��IDQ�VKDSHG��ZDIÁHG�ZD-

fers.

Gazpacho A Spanish soup served chilled,

originally a puree of cucumber, tomato,

onion, bell pepper, celery, vinegar, bread-

crumbs, olive oil and garlic.

Gratin Any dish covered with cheese or

buttered breadcrumbs and baked or

broiled.

Gravlax Cured raw salmon.

Gremolata Minced parsley, lemon peel

and garlic.

H

Hoisin sauce A mahogany-colored, sweet

and tangy blend of soy, garlic, chile and

spices; used in Chinese meat, poultry and

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Hollandaise An emulsion of egg yolks,

lemon juice and hot melted butter, the

smooth, rich sauce is often an accompa-

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Hominy Dried corn kernels from which the

hull and germ have been removed.

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lemon juice, garlic and oil.

J

Jambon French for ham.

Jus French for juice, jus also refers to the

unthickened juices from a piece of roast-

ed meat.

k

Kachumber is a fresh tomato, cucumber,

and onion salad dish in Indian cuisine.

.DIÀU�OLPH A type of tree bearing dark

green leaves used in cooking, and small,

bright green, wrinkled-looking citrus fruit.

Kalamata Greek black olive, harvested

fully ripe, deep purple, almond-shaped,

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Kasseri cheese Sharp, salty and hard,

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6DJDQDNL��

.DWDLÀ�� Phyllo pastry

Kugel A baked pudding made with pota-

toes or noodles and sometimes meat and

vegetables, usually served on the Jewish

Sabbath.

l

Langostino Spanish for “prawn.”

Laksa is a popular spicy noodle soup from

the Peranakan culture

m

Mascarpone ultra-rich, soft cheese known

best for its role in tiramisu.

Moussaka A sort of Greek “lasagna” lay-

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and eggplant slices, sometimes with


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tomatoes, bèchamel sauce and cheese.

N

Naan Tandoor-baked, unleavened, Indian

bread.

Niáoise Dishes typical of cuisine from the

Nice, France, region, where garlic, black

olives, anchovies and tomatoes are nearly

always part of the mix.

Noisette D��)UHQFK�IRU�KD]HOQXW��E��VPDOO��

very tender round steak, usually of lamb

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in beurre noisette: butter heated until it

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IRU�PDQ\�GLVKHV��HVSHFLDOO\�ÀVK

Nori An edible, dark green seaweed

frequently used in Japanese cooking for

wrapping sushi.

Nougat A sometimes chewy and some-

times hard sweet substance made from

sugar, almonds or other nuts and honey.

O

Offal The British term for edible internal

organs and extremities of animals.

P

Paella�$�VDIIURQ�ÁDYRUHG�ULFH�GLVK�ZLWK�

PHDWV��YHJHWDEOHV�DQG�VKHOOÀVK��QDPHG�

for the large shallow pan in which it is

traditionally cooked.

Pancetta Cured Italian bacon.

Panna cotta Italian egg custard.

Pesto An Italian sauce traditionally made

with basil, olive oil, garlic, pine nuts and

Romano and Parmesan cheeses.

Pilaf A seasoned rice or other grain dish in

which the rice is sautèed before the liquid

and other ingredients are added.

Polenta A slow-cooked cornmeal porridge

popular in northern Italy; can be served

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Polpette Italian meat balls.

Porcini Smoky, meaty wild mushrooms.

Praline A sweet made of almonds and

sugar invented for the French

Comte du Plessis-Praslin by his cook in the

1600s.

Puttanesca Spicy, bold tomato sauce

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ZRUG�IRU�ZKRUH��PDGH�GLVWLQFW�ZLWK�DQ-

chovies, capers and black olives.

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Quesadilla�$�ÁRXU�WRUWLOOD�ÀOOHG��IROGHG�

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usually consists of cheese, salsa, meat and

refried beans.

Quiche A savory, open-faced pie made

from cheese and eggs.

R

Ratatouille A ProvenÁal dish of eggplant,

onions, bell peppers, tomatoes, zucchini,

and herbs in olive oil.

Rèmoulade A cold mayonnaise sauce

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anchovies and herbs.

Risotto Italian dish made from rice cooked

by intermittently adding small amounts

of stock or broth. other ingredients are

added as required.

Roesti Pan-fried potatoes.

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ground tomatoes, red bell peppers, onion,

garlic, almonds and olive oil.

Roti unleavened, griddle-cooked Indian

bread.

Rouille The French word for “rust” de-

scribes the color of this spicy sauce made

of hot chiles, garlic, breadcrumbs and ol-

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Roulade A French term for a thin roll of

meat or cake around savory or sweet

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Roux�$�VORZ�FRRNHG�PL[�RI�ÁRXU�DQG�IDW��

used to thicken soups and sauces.

SSambal A condiment made of chiles,

brown sugar, salt and other ingredients.

Schnitzel Egg- and breadcrumb-battered,

fried meat cutlet.

Semolina�9HU\�FRDUVH�ÁRXU�XVHG�WR�PDNH�

pizza and bread. Also refers to rounded

parts of wheat used to make a pudding of

the same name.

Shank The front leg of beef, pork, veal or

lamb. often a very tough cut of mean,

the shank requires slow-cooking methods

like braising.

T

Tagliatelle What they call fettuccine born

in northern Italy.

Tamarind A bittersweet spice made by

drying and pressing the pulp from the fruit

of the tamarind tree native to Asia and

northern Africa.

Tapas Spanish for Appetizers

Tapenade Thick paste - made from olives,

anchovies, capers, lemon juice, olive oil

and seasonings - that can be a condi-

ment or a spread.

Tartare�*URXQG�RU�ÀQHO\�FKRSSHG��VHD-

VRQHG�UDZ�PHDW��WUDGLWLRQDOO\�EHHI��0D\�

or may not come mounded, and with a

raw egg.

Tartufo�,WDOLDQ�IRU�WUXIÁH�

Tempura�%DWWHU�GLSSHG��GHHS�IULHG�ÀVK��

poultry or vegetables.

Terrine An earthenware container, or the

dish cooked therein.

Tzaziki Greek yogurt sauce.

V

Vermicelli�7KLQ�VWUDQGHG�\HOORZ��,WDOLDQ��RU�

FOHDU��$VLDQ��SDVWD�

W

Wonton�$�VPDOO�GXPSOLQJV�PDGH�E\�ÀOOLQJ�

WKLQ�VKHHWV�RI�GRXJK�ZLWK�D�PL[WXUH�ÀQHO\�

chopped meat, seafood or vegetables.

Wombok A Chinese cabbage


PLAkA FOOD: 4/5 SERVICE: 4/5AMBIENCE: 3/5

This month one restaurant that surely can

take the heat is Plaka in Eastgate. Comfort is

not an easy feeling to induce. It’s something

we all treasure, something we nourish

ourselves with, something we love about our

homes. But how many restaurants evoke it

for you – putting you at ease in the same

way? Not that we want to eat out in our

pajamas, of course. My point is that it’s

hard work to appear easy-going, to trigger

genuine feelings of relaxation, contentedness

and conviviality in your customers. Its hard

work, however Plaka has done just that. Its

balancing act of artistry, ambition, passion

and produce has almost single-handedly

catapulted Greek cuisine back into the foodie

conversation. It’s moving at a breathless

clip. But crucially, Plaka has refused to get

giddy. Its food is a fusion of traditional with

contemporary freshness, oozing what is the

vibrant Greek style of today. I found the menu

to be a well-balanced offering of traditional

Greek fare with delectable meze options

coupled with an inspiring wine selection. The

waitering staff strike just the right balance

of professionalism and friendliness. They are

always welcoming, never intimidating, sharing

well-judged tidbits that add immeasurably to

the experience. The evening of meze meals

offered by Greek owner Angelo Haitas was

absolutely mouthwatering with my favourite

EHLQJ�XQGRXEWHGO\�WKH�.OHIWLFR��ODPE�VKDQN��

ÀQLVKHG�ZLWK�VKHHU�GHFDGHQFH�RI�WKH�EDNODYD��

'HÀQLWHO\�D�SODFH�WR�IUHTXHQW�

Eastgate, Shop R15, Roof Piazza Eastgate Shopping Centre, 43 Bradford Road Roof Entrance off Cumberland Rd BedfordviewTel: 011 615 5751 Email: [email protected]

FEGO CAFE FOOD: 1/5SERVICE: ½/5AMBIENCE: 3/5

In my mind a coffee shop should offer good

quality food served fairly quickly coupled with

convenience for a quick meeting, coffee

chat with friends or a quick light lunch. on

this fateful day, my husband and I decided

on a quickie lunch time together for this very

reason. Regretfully, the waiter had more skills

as incoherent mime rather than anything

remotely tied to hospitality! our order was

simple, cappuccinos with chicken Prego

rolls – apparently on fresh baguettes. What

we received was vastly different and had the

makings of a weapon for mass destruction.

The chicken was doused in cold Prego sauce;

so much so it literally blistered my tongue, the

“baguette” was an image of hard bubble

sandpaper that could easily strip paint from

walls; the chips edible. I summoned the

waiter and expressed my disgust; to which he

responded with the same wayward thousand

yard stare! Completely irritated by his lack

of training and nonchalant attitude I stalked

down the manager. Credit given where it is

due, he apologised and voided the meal.

We went hungry. I have to say, it irritates me

to no end when the answer to the problem

is “I’ll void it”. That was never my intention to

have a “free meal” or no meal at all, nor do I

take kindly to a “free drink” in lieu of a shoddy

excuse for food. Needless to say this was a

harrowing experience or experiment?

Ground Floor, 15 Broadway, Durban North, 4051 Tel: 031 564 4837Email: [email protected]

OVER TH E COALSby Chef & Editor Jacqui Brown

A lot can be said for the standard of

food and service in South Africa. The

extremities between good and bad

enough to give you whiplash and

ensure a hefty bill from your local Chiro!

That’s why I have decided to do a

monthly insert of “over the coals”. My

views and opinions are exactly that,

mine, they are based on my experience

at the relevant establishments I travel

to over the month and are for all intent

and purpose without prejudice. My

intentions are clear; no mincing of words

and what is served is discussed.

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

WE WOuLD LOVE TO HEAR FROM YOu AND YOuR ExPERIENCES: [email protected]


0DQ\�SHRSOH�DUH�RI�WKH�EHOLHI�WKDW�WKH�RFHDQ�KROGV�DQ�LQÀQLWH� supply of seafood, but contrary to popular belief, the ocean, like

PDQ\�IRRG�VRXUFHV��LV�ÀQLWH�DQG�FDQ�RQO\�VXSSO\�IRRG�IRU�WKH� billions of people on earth for a certain period of time.

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As for beLQJ�D�FRQVXPHU��\RX�KDYH�HYHU\�ULJKW�WR�NQRZ�ZKDW�\RX�DUH�HDWLQJ�DQG��ZLWK�KHOSIXO�JXLGHV�DQG�LQVWDQW�UHVSRQVH�606�

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)RU�PRUH�LQIRUPDWLRQ�SOHDVH�JR�WR�ZZZ�ZZI�RUJ�]D�VDVVL�RU�WR�ÀQG�RXW�LI�\RXU�ÀVK�LV�RQ�WKH�*UHHQ�OLVW��606�WKH�QDPH�RI�WKH�ÀVK�WR��

'RQ·W�EX\�WKHVH�VSHFLHV��WKH\�DUH�HLWKHU�IURP�XQVXVWDLQDEOH� SRSXODWLRQV��GXH�WR�FROODSVH�DQG�RU�H[WUHPH�HQYLURQPHQWDO�FRQFHUQV�DQG�RU�ODFN�RI�PDQDJHPHQW��RU�DUH�LOOHJDO�WR�EX\�RU�VHOO�LQ�6RXWK�$IULFD�

7KH�PRVW�VXVWDLQDEOH�FKRLFH�IURP�WKH�KHDOWKLHVW�DQG�PRVW�ZHOO� PDQDJHG�SRSXODWLRQV��7KHVH�VSHFLHV�FDQ�KDQGOH�FXUUHQW�ÀVKLQJ�SUHVVXUH��

RU�DUH�IDUPHG�LQ�D�PDQQHU�WKDW�GRHV�QRW�KDUP�WKH�HQYLURQPHQW�

([HUFLVH�FDXWLRQ�ZKHQ�FKRRVLQJ�WKHVH��DV�WKH\�DUH�HLWKHU�GHSOHWLQJ� DV�D�UHVXOW�RI�RYHUÀVKLQJ�DQG�LV�XQDEOH�WR�VXVWDLQ�WKH�FXUUHQW�SUHVVXUH��RU�ÀVKLQJ�IDUPLQJ�PHWKRGV�PD\�EH�FDXVLQJ�KDUP�WR�WKH�HQYLURQPHQW�

$QFKRY\�Calamari (Squid)

+RUVH�0DFNHUHO�0DDVEDQNHU��PLGZDWHU�WUDZO�

+RWWHQWRW��OLQH�FDXJKW�Kob (farmed in SA on land)

Monk

Mussels

Oysters

5DLQERZ�7URXWSardines (South Africa)

Snoek (South Africa)

7XQD��SROH�FDXJKW�21/<�<HOORZWDLO��

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

Abalone (farmed)

African Sharptooth

Catfish (farmed)

&DUSHQWHU��OLQH�FDXJKW�(DVW�&RDVW]6SLQ\�/REVWHU*HHOEHN�&DSH�6DOPRQ��OLQH�FDXJKW�+DNH��6$�ORQJOLQH�

.LQJNOLSKob (farmed at sea or line

FDXJKW�/LQJ�1HZ�=HDODQG�.LQJNOLS�3DQJD��OLQH�FDXJKW�3DQJDVLXV�%DVD��IDUPHG�3UDZQVRed Roman

Sole (East Coast)

7XQD��ORFDO�ORQJOLQH�:HVW�&RDVW�5RFN�/REVWHU White Stumpnose

��OLQH�FDXJKW�<HOORZWDLO��ORFDOO\�IDUPHG��

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

%ODFN�0XVVHOFUDFNHU�Poekskop

'DJWHUDDG.RE��WUDZO�FDXJKW�5HG�6WXPSQRVH�0LVV�lucy

6KDUNV��WUDZO�FDXJKW�Skates and Rays

7XQD��LPSRUWHG�ORQJOLQH�

%DDUGPDQ�%HOPDQ%ODFNWDLO�'DVVLH%ULQGOH�%DVV%URQ]H�%UHDPCape Stumpnose

Galjoen

Garrick

.LQJ�)LVK

.QLIH�-DZ

1DWDO�6WXPSQRVH1DWDO�:UDVVH3RWDWR�%DVVRed Steenbras

5LYHU�6QDSSHU6HYHQW\��IRXUSpotted Grunter

West Coast Steenbras

White Musselcracker

White Steenbras

R E D - D O N ’ T B U Y

NO SALE SPECIES

W H AT ' S H O T & H A P P E N I N G

THE KIWI FESTIVAL

This unique event provides a fun experience for the whole family. Entertainment over the two days will include guided tours of participating kiwifruit farms, with tastings of kiwifruit and kiwifruit related productsWHERE: Haenertsburg, Limpopo WHEN:��²��0D\��CONTACT: 083 468 2043www.limpopobookings.co.za

ELGIN COOL WINE & COuNTRY FESTIVAL

This festival offers wine enthusiasts and leisure seekers the chance to enjoy the beauty of the Elgin Valley, while DOVR�GLVFRYHULQJ�D�YDVW�YDULHW\�RI�ÀQH�ZLQHV�IURP�D�unique wine route that lies just an hour outside of Cape Town. WHERE: Elgin Valley WHEN: 3 May 2014 CONTACT: 082 566 6877 www.elginwine.co.za

RIEBEEK VALLEY OLIVE FESTIVAL

The Riebeek Valley Olive Festival is an opportunity to sample an assortment of cuisine favourites in the picturesque Swartland towns of Riebeek Kasteel and Riebeek West. WHERE: Various Destinations in the Riebeek Valley. WHEN:��²��0D\��CONTACT: 082 909 1116 or 084 207 3820 www.riebeekvalley.info

THE WINE SHOW JO’BuRG

This popular consumer wine exhibition promises to deliver a fun and informative experience for wine lovers of all persuasions. WHERE: Sandton Convention Centre WHEN:��²��0D\��CONTACT: 021 888 8817www.wineshow.co.za

THE GOOD FOOD & WINE SHOW

The Good Food & Wine show has pushed the boundaries of innovation and excellence as South Africa’s premier food, wine and lifestyle experience. WHERE: Cape Town International Convention Centre WHEN:��0D\��²��-XQH��CONTACT: 021 702 2280www.goodfoodandwineshow.co.za

GIN

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The GINJA Selection to dining out.

CAPE TOWN

***KLOOF STREET HOuSEArea: GardensCuisine: Bistro, MediterraneanAmbience: Intimate 021 423 4413 30 Kloof StreetGardens; Cape Town

***CARGILLSArea: Rondebosch Cuisine: Fine Dining / French Ambience: Classic Elegance 021 689 2666 20 Station RoadRondebosch; Cape Town

***BAIA SEAFOOD RESTAuRANTArea: v & A Waterfront Cuisine: Seafood, Portuguese Ambience: Classic Elegance 021 421 0935 Shop 6262 upper Level

Victoria Warf; Portswood RdV & A Waterfront

***THE HuSSAR GRILL

Area: Camps Bay Cuisine: SteakhouseAmbience: Classic Elegance; Comfy & Casual 021 438 0151 Shop 2, 108 Camps Bay DriveCamps Bay, Cape Town

DuRBAN

***MARCO PAuLO Area: Mount Edgecombe Cuisine: Bistro, MediterraneanAmbience: Contemporary Cool 031 502 2221Shop 3 Accord House2 Golf Course DriveMount Edgecombe

***THE SuGAR CLuBArea: umhlanga Rocks Cuisine: Fine Dining, Modern Ambience: Classic Elegance 031 561 2211The Beverly Hills Hotel54 Lighthouse Roadumhlanga Rocks

***GREEDY BuDDHAArea: Durban North Cuisine: Japanese Modern Ambience: Contemporary cool 031 563 191959 Adelaide Tambo Drive (Kensington) Durban North

***HAVANA GRILL Area: Durban North Cuisine: Steakhouse, Fine Dining Ambience: Classic Elegance 031 337 1305Suncoast CasinoSuncoast BoulevardDurban

D I N E O U T G U I D E


KLOOF STREET HOuSE


D I N E O U T G U I D E C O N T I N U E DThe GINJA Selection to dining out.

JOHANNESBuRG

***LICORISH BISTROArea: Bryanston Cuisine: Bistro, Modern, South African Ambience: Classic Elegance, Hip & Happening 011 706 0991432 Nicolway Shopping CentreCnr of Wedgewood Link & William Nicol DriveBryanston

***PLAKA – EASTGATE Area: Bedfordview Cuisine: Greek, Fine Dining Ambience: Contemporary Cool 011 615 5751Shop R15 Entrance 9Eastgate Shopping Centre43 Bradford Rd, Bedfordview

***BACK OF THE MOON Area: ormonde Cuisine: Modern, Seafood Ambience: Classic Elegance 011 248 5222Northern ParkwayShop 17, Gold Reef CityOrmonde, Johannesburg

***THE PROMISE GRILLArea: Alberton Cuisine: Steakhouse, Seafood Ambience: Classic Elegance 011 867 6571Cnr Hennie Alberts & Michelle AveMeyersdal, Alberton

PRETORIA

***PROSOPA Area: Waterkloof Heights Cuisine: Bistro, Modern Ambience: Classic Elegance 012 460 1663

432 Nicolway Shopping CentreWaterkloof Heights Centre103 Club Avenue, Waterkloof HeightsPretoria

***BRASSERIE DE PARISArea: Waterkloof RidgeCuisine: Fine Dining, French Ambience: Classic Elegance 012 460 3583381 Aries StreetWaterkloof Ridge; Pretoria

***CHARISMA AT CASTA DIVAArea: AkasiaCuisine: Seafood, French Ambience: Classic Elegance 012 542 444967 Albatros Street, NinaparkAkasia, Pretoria

Jamie oliver Recycled

Glass Carafe * Jamie

oliver Recycled Glass Sets

* Jamie olivier Terracotta

Pitchers * Jamie olivier

Terracotta oil Bottles *

Jamie oliver Terracotta

oven Dishes * Jamie olivier

Terracotta Bowls * Jamie

oliver vintage Cutlery Sets

* Jamie oliver Pestle and

Mortar Sets* Jamie oliver

Rib Runners & Placemats*

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

tableware and utensils. All of the products in these ranges

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

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

have the products for you.”��-DPLH�2OLYHU�

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GINJA Food & Lifestyle Magazine May '14

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Transcript of GINJA Food & Lifestyle Magazine May '14