the pin-up surfer dishes it up

HAYDENQUINN

a Quaint foodie’s paradise

PATERNOSTER

sustainable produce on a silVer plate

CHRISTIAAN CAMPBELL

MADIBA DAY INSPIRES• PAT-A-CAKE, PAT-A-CAKE • OLIVE AWARDS • LAB GROWN MEAT • JUNIOR CHEF RECIPES

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

977

2307

2240

07

1 3

0 0

4

WINWITH

MADAMEZINGARA

MADE IN ITALYpreMiuM QualitY and desiGn

Introducing the graffiti street space with top artist Sirium1 from complexgraffiti

transforming FAB fridges into new works of art for charity.

National C

all Centre 0860 102 984

c o n T E N T S

44

56

98 70 104

06 GinJa food

food NEWS10 FRIES WITH THAT: takinG Your burGer to a whole new leVel.12 OLYFBERG TAKES GOLD: an award winninG oliVe oil while JoininG hands with cansa.15 FEEDING THE SOUL: helpinG the future, todaY.18 WITH LOVE AND MAGIC: MadaMe zinGara in the Mother citY – liGhts, caMera, cuizine.

coVer FEATURE44 WHERE THE FISHERMEN LIVE: foodies paradise nestled in the Quaint fishinG VillaGe of paternoster.

sweet TOOTH56 PAT-A-CAKE: louise wilkinson’s delectable desserts.

traVel LOCAL44 WHERE THE FISHERMAN LIVE: foodies paradise nestled in the Quaint fishinG VillaGe of paternoster.50 CATCH OF THE DAY: GinJa’s chef sean’s seafood selection.

traVel ABROAD38 RIO: froM culture to cuisine, there is nothinG subtle about it.

GiVeawaYs9 SETTA KITCHENWARE: GinJa branded boards up for Grabs.27 SUBSCRIBE & WIN: Golden circle tickets to MadaMe zinGara for 2 luckY subscribers!69 A SPICY WINE PAIRING: sMs & win MorGanster caruso wine.105 GINJA JUNIOR CHEF: haMpers for YounG inspirinG chefs.

food INTERESTS & HEALTH28 SUPER CINNAMON: a flexible spice packinG a healthY punch.32 OLIVES: the food that stood the taste of tiMe.

WINE64 THE HOME GROWN PUNCH: waterkloof harVests success.66 FIRST CLASS PINOT NOIR: bouchard finlaYson’s Galpin peak pinot noir flies first class.68 A SPICY BLEND: peru’s national dish Gains Modern world reputation.

food TALK70 HAYDEN QUINN: australia’s pin-up surfer shows off his culinarY skills.78 COOKING WITH GERARD VAN STADEN: “Great food is a lot of little thinGs done well”88 CHRISTIAAN CAMPBELL: a hoMe-Grown chef keepinG it local, seasonal and sustainable.98 LOVE, FOOD, PASSION, PATIENCE: VoVo telo – the breadwinner of richMond hill.

GinJa JUNIOR CHEF104 WELCOME: watch out culinarY world, here theY coMe.106 BE A MASTER OF YOUR BRAAI: liGht the fires and stock the coals, Make Your braai stand out froM the crowd.

dine OUT112 THE GINJA SELECTION: Guide to dininG out in south africa.

Mvelo Air

cutting-edge restaurant extraction & venti lat ion canopies

27 Acutt Avenue | Ground Level | Durban Northtel 031 564 0613 | Fax: 031 564 5538 reception@mveloair.co.za | www.mveloair.co.za

september is the month when the leaves start to change and the flowers come out from hiding. Stepping out into the warm spring air always makes me excited for change that lies ahead, not only in the season, but in the world of food. This month saw the Ginja Team moving into a new premises, symbolising an expanding team of professionals and new adventures to share with you, our readers.

This month we are very excited to launch our Ginja Junior Chef section in the magazine, inspired by hayden brown, my little cooking wonder. With the culinary skills of children coming to the fore, we are thrilled to be able to share with you what the kids of today are able to accomplish when handed the proverbial wooden spoon.

having the ocean in sight on a daily basis has inspired us to take a look at seafood and all the ocean has to offer, from the good old fashioned fish and chips, to a prawn, clams and scallops pasta that you can see on the cover page.With my international travels on hold for the moment, i was able to take the time to have a look locally, focussing on what South Africa has to offer. What we fail to realise is that we are surrounded by some of the most talented and amazing chefs that the world has to offer, right in our back yard!

So, I urge you, take a look around you area and explore the hidden tastes that your town has to offer. You never know, you might have an undercover chef next door.

Jacqui Brown

EDITOR JacQui brownjacqui@ginjamedia.com031 563 0054071 612 0056

MARKETING MaGGi Van rhYnmaggi@ginjamedia.com011 234 4816083 857 2731

ExECUTIVE CHEF & CONSULTANT sean rustchefsean@ginjamedia.com031 563 0054079 246 5189

SENIOR DESIGNER kYle Masciadesign@ginjamedia.com

DESIGNER rose collinGwoodrose@ginjamedia.com

PRINTING paarl Media paarl

DISTRIBUTION on the dot

MAIL US AT p o box 20111Durban North, 4016

EDITORS NOTESoctober13 issue nº 06

thefoodmagazine

08 GinJa food

WIN!

GINJA is giving away 2 GINJA Branded Bright White Pure Acrylic Juice Groove Cutting Boards. To WIN simply sms SETTA followed by your name to 45901.

terms & conditions apply. sMs charged at r1.50. free sMs’s do not apply.

Designed and manufactured using state of the art sur faces and technology, Setta is a kitchenware company breaking ground in innovative products. Functional beauty is the key design aim to be environmentally fr iendly and durable ensuring it wil l last for years.

021 823 9420 | www.setta.co.za

Meat has traditionally been defined as the flesh of an animal as food,

a definition that could possibly have to be re-examined following the

first ever public tasting of a cultured beef burger in London recently.

Professor Mark Post of Maastricht University (UM) in the

Netherlands developed the burger using cultured beef and

other ingredients commonly found in similar food products

such as salt, egg powder and bread crumbs. Red beet juice

and saffron were also added to bring out its natural colours.

A world first, this lab grown meat is said to be a crucial

first step in finding a sustainable alternative to meat production

that’s more ethical and environmentally friendly in light of the

fact the world faces critical food shortages in the

near future as the demand for meat is expected

to increase by more than two-thirds by 2050.

The team at the university believe that as the world’s

populations grows to an estimated nine billion by the middle of

the century, even intense livestock farming processes will not

be able to match the demand from a growing middle class for

meat. In a statement, UM says, “Cultured Beef also paves the

way for food production that does not burden the environment

or require such widespread use of livestock for meat. Commercial

production of Cultured Beef could begin within 10 to 20 years.”

At the official tasting, Professor Post said, “What

we are trying today is important because I hope it will show

Cultured Beef has the answers to major problems that the

world faces. Our burger is made from muscle cells taken from

a cow. We haven’t altered them in any way. For it to succeed,

it has to look, feel and hopefully taste like the real thing.”

Chicago-based author Josh Schonwald, who has written

extensively on the future of food and was one of the first tasters of

the burger, said, “I’m very excited to have this opportunity.

Four years ago, when I was researching The Taste of

Tomorrow, I went to the Netherlands in the hope of

tasting cultured meat. It just wasn’t possible then.”

The burger is made by scientists in a laboratory where

a sample of muscle cells taken from a cow are cultured in a

laboratory and then placed in a nutrient solution to create muscle

tissue. The tissue is grown by placing the cells in a ring, like a donut,

around a hub of gel. The muscle cells grow into small strands of

meat. Around 20 000 strands are needed to make one 140g burger.

Project supporter Sergey Brin says, “There are basically

three things that can happen going forward. One is that we

all become vegetarian. i don’t think that’s really likely. the

second is we ignore the issue and that leads to continued

environmental harm and the third option is we do something new.”

he adds, “sometimes when technology comes

along, it has the capability to transform how we view our

world. I like to look at technological opportunities. When

technology seems like it is on the cusp of viability and if it

succeeds there, it can be really transformative of the world.”

A significant development in addressing sustainability,

the question is whether this lab grown meat can actually be

classified as ‘meat’. Professor Hettie Schonfeldt, manager of the

Consumer Education Campaign for the Red Meat Producers

Organisation and coordinator of Red Meat Research and

Development South Africa, says, “Let’s start with the definition

of what we call meat. Legislation is clear on what the law calls

meat by definition of origin from species. As a consumer, I have

a very clear definition of what I call meat edible to man – it

jumps or walks around in skin and is not linked to a petri dish.”

She adds that meat quality is defined as something

with nutrient content and bioavailability of nutrients, sensory

attributes such as taste and texture, safety and that the product

appearance has to be verified prior to equal fresh meat produced.

Regardless of what cultured beef means for the

definition of meat, what is clear is that there is an urgent need

to find a solution. The Food and Agriculture Organization of the

United Nations (FAO) estimates that the demand for meat is

going to increase by more than two-thirds in the next 40 years

and current production methods are not sustainable. In the near

future both meat and other staple foods are likely to become

expensive luxury items, thanks to the increased demand on crops

for meat production, unless a sustainable alternative is found.

What’s more is that UM found that livestock contributes

to global warming through unchecked releases of methane, a

greenhouse gas 20 times more potent than carbon dioxide. The

increase in demand will significantly increase levels of methane,

carbon dioxide and nitrous oxide and cause loss of biodiversity.

While slightly controversial, the world’s first lab grown

meat has highlighted the fact that we need to start

examining more sustainable options and begin to change

the way we eat and think about food as a whole. G

F R I E S W I T H T H A T ?the world’s first lab Grown Meat is raisinG soMe Much needed Questions.

food NEWS

10 GinJa food

Top Left: Chef Richard McGeown cooking a burger made from Cultured Beef;

mince meat from Cultured Beef. Middle row from left: food technician Peter

Verstrate; professor Mark Post; Author Josh Schonwald; food scientist Hanni Rützler.

food NEWS

11GinJa food

O L Y F B E R G T A K E S G O L D

Olyfberg olive products’ medium fruity

extra virgin 2013 olive oil won gold at the 8th

annual SA Olive Awards held on 21 August

2013. During this year’s competition,

judges faced a record number of olive

oil entries totalling over a hundred

different oils to be tasted and judged.

“Olyfberg is proud to receive such an

accolade, especially in today’s growing

olive industry where the quality of oils

and level of competition are improving

exponentially.” So says Olyfberg’s

proud new manager, Pieter Kruger.

“We believe in a dual focus – quality of

product and affordability. Both fine and

poor quality oils can come from good

fruit, but you cannot produce superior

quality oil from poor quality fruit. At

Olyfberg we are proud of our quality

trademark and continued success and

we will never enter a product to the

market if we are not completely satisfied

with its excellence,” explains Kruger.

Olyfberg and CANSA join hands for the

never-ending battle against cancer

Olyfberg and the Cancer Association

of South Africa (CANSA) recently joined

hands in the battle against cancer.

Olyfberg will donate R2 to cancer

research for every litre of their Extra

Virgin Olive Oil sold. Be on the lookout

for the CANSA Smart Choice sticker on

the Olyfberg Extra Virgin Olive Oil bottles.

THE ESTATE Olyfberg is situated on

the breede river in the western

Cape, South Africa. From here

they produce high quality, hand-

picked, affordable olive products. G

JOIN THE CONVERSATION ON FACEBOOK OR TWITTER @OLYFBERGOLIVE

FOR MORE INFORMATION CONTACT WILNA HUGO AT WILNA@OLYFBERG.COM, TELEPHONE 023 342 5096 / 082 075 7558 OR VISIT OUR WEBSITE AT WWW.OLYFBERG.CO.ZA.

CANSA WEBSITE WWW.CANSA.ORG.ZA

Olyfberg receives gold at 2013 SA Olive Awards

Ginja01.indd 1 2013/09/10 12:01:33 PM

food NEWS

12 GinJa food

Ginja01.indd 1 2013/09/10 12:01:33 PM

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

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

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

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

STREETSMART SA Tel: (021) 418 0621 | E-mail: info@streetsmartsa.org.za www.streetsmartsa.org.za section 21 company 2004/036117/08 npo: 051- 449 pbo: 930015804

“You have not lived until you have done something for someone who can never repay you.” - John Bunyan

F E E D I N G T H E S O U L

Madiba daY inspires waterkloof to GiVe YounGsters a new lease on life

On this page: Waterkloof team

food NEWS

15GinJa food

part of its continued support for the Sir Lowry’s Pass Community Empowerment Project. The tone was set by Madiba himself, and in honouring this selfless cause, Waterkloof’s staff spend the day at the crippled Sir Lowry’s Pass Primary School and dished out nutritious soup, fresh bread and cool drinks and potato chips to 1000 needy scholars between the ages of 7 and 13. “Sir Lowry’s Pass Village is the closest community to Waterkloof. It is here where we choose to make a difference. Working with the Sir Lowry’s Pass Village Empowerment Project we contributed towards the Sir Lowry’s Pass Literacy Program this year. The program is aimed at the literacy development of most of the children aged 3-13 years,” shares Claudia Young-Kelly, Sales and Marketing Manager at Waterkloof Estate. The trust recently decided to build classrooms for an extended program which will provide early childhood development as well as numeracy and literacy development for about 1300 children in Sir Lowry’s Pass Village.

The final plan is to build 8 classrooms and an office and exhibition room. “The program has seen significant improvements in the capabilities of the children over the past three years. Reading improved by 200% on average per annum and literacy by 400% during 2012. It was great to view the progress of these classrooms during our visit on Thursday,” shares an elated Claudia.These scholars live in dire conditions in the Sir Lowry’s Pass Village. The lack of education coupled with HIV/Aids, drugs and alcohol abuse have contributed to a 40% unemployment rate with most of the inhabitants barely surviving, having to live without proper sanitation, electricity and water. “By reaching out to the school, not only on Tata’s special birthday, but throughout the year, we aim to assist wherever we can to improve the unfortunate social circumstances of this very poor community that has been largely forgotten. At Waterkloof we strive to take action, inspire change and make every day a Mandela Day with a focus on food

security and literacy,” adds Claudia. Last year, Waterkloof, in conjunction with the Sir Lowry’s Pass Community Empowerment Project, initiated a donation campaign which challenged individuals and local businesses to donate clothing, educational toys and non-perishable food to the primary school. Waterkloof also donated school shoes and socks to 125 Grade 1 learners and soup, sweets and drinks to all the scholars on the day. “Education improvement is the only route to a long term cohesive affluent South Africa,” shares Paul Boutinot, owner of Waterkloof. For more information on Waterkloof Estate contact Tel: 021 858 1292, visit www.waterkloofwines.co.za or send an email to claudia@waterkloofwines.co.za. For more information on the Sir Lowry’s Pass Community Empowerment Project and its Sir Lowry’s Pass Literacy Program visit www.empowerment-project.org or contact Campher Serfontein on Tel: 083 655 5590. G

IN RECOGNITION OF THE 67 YEARS OF HIS LIFE MADIBA DEVOTED TO SERVING HUMANITY, WATERKLOOF ESTATE, A SUSTAINABLE WINE ESTATE ON THE OUTSKIRTS OF SOMERSET WEST, REACHED OUT TO THE POVERTY-STRICKEN SIR LOWRY’S PASS VILLAGE,

food NEWS

16 GinJa food

“we aiM to assist whereVer we can to iMproVe the unfortunate

social circuMstances of this VerY poor coMMunitY that has been

larGelY forGotten”

Opposite page: Ananda Isaacs receives her warm meal provided by the Waterkloof team. Clockwise, from above: Morisia du Toit, Sisipho Sibukha, Catherine Moses, Pamela; Michaela, Abigail January; Storm Williams with her lunch; Waterkloof winemaker Nadia Barnard pouring for Nevel

Johnson and Riano Pienaar; students line up for their meals.

food NEWS

17GinJa food

W I T H L O V EA N D M A G I C

Madame Zingara in the Mother CityOriginally founded in 2001 by Richard Griffin, Madame Zingara was a capricious 80-seater restaurant nestled

in the heart of Cape Town’s city centre. It was well known for its outlandish glitter-dusted service and

Richard’s whimsical culinary creations.

W I T H L O V EA N D M A G I C

food NEWS

19GinJa food

MadaMe Zingara gets up close and personal with their chefs, Mark Milne of don pedro and eMile goliath of the theater of dreaMs.

20 GinJa food

how long have you been a chef?

Mark i have been in kitchens since i was

15 years old, so 20 years now.

eMile I’ve been a chef for about 14 years.

where did you study?

Mark I Studied in Scotland at Dundee tech

college and then in every kitchen since.

eMile I studied at Protea College which

used to be in Keerom Street, Cape Town.

what has your work

experience been?

Mark Varied, from small intimate places to

large scale operations, but I do prefer the

former.

eMile My first job was at a little English/

French cuisine restaurant called Cargill’s

in rondebosch. i also worked at the cape

Sun International in Strand Street and

from there I cooked meals at the Airport

for private landing jets. I also got roped

into working at a few coffee shops which

I helped develop into Bistro’s. One of

my favorite jobs was at an Asian Fusion

cuisine restaurant called Café Mao,

Nelson Mandela Rhodes Building. I started

with Madame zingara in 2007, travelled

to london with them and helped open

Bombay Bicycle Club; it’s been over 6 years

now.

how did you start working

at MadaMe Zingara?

Mark It was all very quick, I had just moved

to Cape-Town in February 2012 and a

month later heard that Madame zingara

was looking for chefs I applied, had a

meeting with Richard, and went from there.

eMile I started working at Café Mao with

former employees who worked at Madame

Zingara’s first restaurant in Loop Street,

before it burnt down in 2006. Six months

later Madame Zingara was back but this

time with a spiegel tent and opened the

Theater of Dreams at Foreshore, Cape

Town. My colleagues excitedly left Cafe

Mao to return working for Madame Zingara.

i stayed in contact with them and visited

them onsite a few times and got to know

more people working for Madame Zingara.

I also decided to leave Café Mao and

applied and got a job at Table Bay Hotel

but on the first day I arrived Madame

Zingara called and offered me a position!

Without any hesitation I resigned there and

then and I’ve never looked back. Funny

enough, I started out sewing sequins on

dresses before I started in the kitchen, was

fun, lol!

what has your high and lows

been whilst working with the

MadaMe?

Mark So far I have not had any lows, I

really enjoy working with this team.

eMile Highs – when we all packed up and

went to London, that was amazing and

a wonderful experience. Lows – Getting

thrown out of the kitchen a couple of times,

lol, just to be back the next day, we all

know that! hehe.

who is your role Model?

Mark Marco pierre white, brilliant with a

hint of crazy.

eMile role models – i have two, deidre

Cargill and Grethel Ferreira, both of them

had huge impacts and influences on my

culinary career and on my life. Amazing

strong, hard working women.

what is your favourite dish and

why do you love cooking it?

Mark Shortbread is my choice; it looks

amazing, tastes great and always gets a

wow at the end of the meal.

eMile I love cooking Asian cuisine or

anything else from the east. I love the bold

flavors and taste! It is spicy yet fresh, it’s like

an explosion.

if you could cook a Meal for

anyone, would it be and

what would you cook?

Mark Probably my wife Liana, I do all my

cooking at work and tend to forget on

my off days, anyway I would cook – Coral

spiced King Scallops with cauliflower puree,

crisp chicken skin and braised baby gem

lettuce.

eMile How about who I cooked for

already, when I held the position as a chef

at the Airport I got given the opportunity to

cook for Oprah and her team. I made her

a South- African influenced dish; Biltong-

flavored Springbok Loin served with potato

and butternut cake, baby root vegetables,

bok choy and beetroot jus.

what are your culinary influences?

Mark Definitely French, Spanish and Italian.

eMile I’m influenced by Asian and Thai

food, or like I said before anything from the

east.

what don’t people know

about you that you wish they did?

Mark Not much really, I love what I do and

very lucky that it’s in Cape Town for the

Madame zingara.

eMile About me, lol, I use to Dance

ballroom and latin and i love doing it!!!

favorite sa dish and restaurant?

Mark Restaurant– I’m really not sure, so

many great places around Cape Town and

as a SA dish I’m sorry but you can’t beat a

good braai.

eMile My favorite SA dish, there is so

many but one of my favorites is a nice

Homemade Bobotie. Favorite SA restaurant

is Saigon on Kloof Street, Cape Town. G

food NEWS

21GinJa food

The Theatre of DreamsMadame Zingara’s Theatre of Dreams is a dinner cirque spectacular

which has been thrilling audiences in Cape Town, Johannesburg and

Durban since early 2007. Based on the traditional Mirror tents of Europe,

the innovative Theatre of Dreams has completely transformed the

concept of dining out in South Africa, earning them many accolades

for their interpretation of ‘dinner theatre.’ Offering a multi-sensory

experience which transcends the boundaries between audience, artists

and staff, it is a unique synthesis of dining and entertainment where

everything is possible and anything can happen.

22 GinJa food

butternut & sage risotto cakes

food NEWS

23GinJa food

Don P edro deep in the heart of Woodstock, the great skollywood

gathers momentum. And those in the know…. know just

what that means. Mountains of sticky ribs, over-flowing

cocktails, an addictively festive ambience and guests

reveling way past their bed time. it’s where locals gather

to tell their stories, forget about the day or simply let their

hair down for a few hours. It’s where all are welcome

and friendly staff treat you like family. Whether you’re

celebrating an occasion or simply dropping by to relax

and tuck into delectable fare with loved ones, Don

Pedro and all his beautiful Wives is the quintessential

local where everyone knows your name.

food NEWS

24 GinJa food

duck a l’orange

food NEWS

25GinJa food

eMile’s tian of butternut & sage risotto cakes layered with roasted baby veg and goats cheeserocket and peperonata

risotto • 300g Arborio rice • 1 white onion • 1

rosemary sprig • 1 whole clove garlic • 250ml

white wine • 100g butter • 800ml veg stock •

500g Butternut, cut into 1cm cubes • Handful

of sage leaves, roughly chopped • 30ml

Olive oil • Salt and Pepper

1. pre heat an oven to 220°c and toss the

butternut with the seasoning and olive oil.

2. Roast in the oven for about 30minutes,

making sure not to burn the butternut. 3. Mix

the butternut with the sage leaves. 4. start

the risotto by finely dicing onions and garlic.

5. Melt the butter in a large sauce pan. 6. add the onions, rosemary and garlic and

sweat for 10 to 15minutes. 7. add the risotto

and stir for about 2 minutes ( Rice needs to

be coated) 8. add the white wine and stir

till reduced. 9. add the veg stock to the rice

and cook until all stock is absorbed cook until

the rice is almost soft. 10. Mash up half of the

butternut and add to the risotto, stir through.

11. Add the rest of the butternut and stir. 12. spread the risotto evenly into a baking tray

and leave to cool.

coating:• 4 eggs, whisked • 100g Flour • 2 cups

Panko bread crumbs

1. Shape the risotto into evenly sized cakes.

2. Coat the cakes in the flour and then into

the eggs and lastly cover very well in the

bread crumbs. 3. place the risotto cakes on

a tray and cover with cling wrap. 4. leave to

set in the fridge for at least 30 minutes.

5. When ready, fry the risotto cakes in a pan

with shallow oil, till lightly brown all over. 6. Place in a 200°C oven for about 5 minutes to

heat.

peperonata:• 1 red pepper • 1 yellow pepper • 1 red

onion • 1 clove garlic • 1 rosemary sprig •

1 bay leaf • 30ml Red wine vinegar • 30ml

balsamic vinegar • 30ml treacle sugar • 1 tin

whole peel tomatoes • 30ml Tomato paste

• 125ml Red wine • 50ml Olive Oil • salt and

pepper • a bit of water

1. Halve and clean the peppers out and

French cut 2. Chop the onion fine. 3. heat

the oil in a pot and add the onions, rosemary,

bay leaf and sweat gently. 4. add the garlic.

5. add the balsamic and red wine vinegar

and balance the flavour with sugar. 6. add

the tomato paste and cook through. 7. add

the peppers and the tomatoes, season and

simmer for 45 minutes.

vegetables:• 1 Red Onion • 100g Button Mushrooms •

100g Baby Marrow • 100g Baby Corn • 100g

Asparagus • 100g Broccoli • 100g Cauliflower

• salt and pepper • 30ml Olive oil

1. pre heat an oven to 220°c. 2. Cut the

vegetables into bite size pieces and place in

a roasting tray with the seasoning and olive

oil. 3. Roast in the oven for 10 to 20 minutes.

4. Check if the vegetables are soft and

remove from the oven.

for plating:• 200g Plain Goats cheese (Chevin) • 120g

Rocket leaves • 60g Grated Parmesan

cheese• Chives

•

ASSEMBLE: Place the risotto cake down first on

a plate, sprinkle some goat’s cheese on the

cake.

top the cake with the roasted vegetables

and then with more of the goats cheese. Top

the dish with the rocket leaves. place the

Peperonata around the risotto cake. Sprinkle

with Grated parmesan and chives.

Mark duck a l’orange

for the duck1. remove the wings, giblets and excess skin.

2. Prick the skin all over being careful not to

pierce the meat. 3. Rub salt into the skin and

season the cavity with salt, pepper, orange

zest and some garlic. 4. Roast at 160ºC for

two hours, turning the birds every half hour. 5. Turn the temp up to 200ºC and roast for one

more hour. 6. Remove from the oven, reserve

the fat and allow the duck to cool to room

temperature. 7. Cut the ducks in half and use

your fingers to separate the meat from the

bones. 8. Reserve the bones for stock/soup

a l’orange sauce:• 1L red wine vinegar • 500g sugar • 6

oranges, Juiced and three zested • 100ml

triple-sec • 1.5L chicken stock

1. Put the vinegar and sugar into a pot and

bring to the boil. 2. Cook until a caramel

starts forming 3. add the triple-sec and cook

for 3 min 4. Add the orange juice and zest

and bring to the boil. 5. add the stock and

reduce to taste

ASSEMBLE: Place half duck with crispy skin

on top of crushed potato, pour over orange

sauce, garnish with dried orange slices and

carrot tops.

food NEWS

26 GinJa food

stand a chance to win a spectacular evening for 4 with Madame Zingaras Miracle tour. One of 2 tables in golden circle

are up for grabs, simply subscribe and win. ts & cs apply.

Valued atR3 960

GO TO: www.ginjafood.com

EMAIL: subscriptions@ginjamedia.com

CALL: 031 563 0054

POST: Ginja Food, p o box 20111, Durban North, 4016

4 EASY WAYS TO SUBSCRIBE

with

SUBSCRIBE and win

27GinJa food

SAVE WITH GINJA6 Editions R171 (- 5%)

12 Editions R324 (- 10%)

CINNAMON ROASTED CAULIFLOWER

28 GinJa food

Some consumers are smart enough to realise

that flavour in food can pack a double punch.

By choosing healthy options to flavour your

food rather than preservatives, there are

many ways to compliment your dishes while

getting an added health benefit out of the mix.

Super foods typically offer higher nutrient

contents and less saturated fats and

contaminants. One such super food is cinnamon

which is packed with healthy secerets.

powdered cinnamon on its own can be

added to whole wheat toast, oatmeal,

baked apples, or even chicken dishes. it

can also be soaked in hot water to make a

soothing and curative cup of cinnamon tea.

This popular spice was used in ancient Egypt,

China, and India for culinary and medicinal

purposes. It is believed that cinnamon can

help lower blood glucose levels in people

with type 2 diabetes and even increase the

amount of insulin produced in the body.

A study published in the journal Diabetes Care

in 2003 sampled 60 men and women with type 2

diabetes who were on diabetes medication. the

participants took 1, 3, or 6 grams of cassia cinnamon

or a placebo, in capsule form, for 40 days. The study

revealed a drop in blood glucose levels between

18 and 29 percent in all three

groups that received cinnamon. The

participants who had taken the smallest amount

of cinnamon (about only 1gram) continued

to have improved blood glucose levels

20 days after they stopped taking it.

cinnamon is also believed to possess anti-

clotting and anti-bacterial properties. it

also assists with providing arthritis relief,

improves brain health and is high in nutrients

It has an anti-clotting effect on the blood.

While it may not be sufficient to replace any

medication with cinnamon, it certainly will help

your condition with doses of this super food.

And let’s not forget the wonderful rich flavour

cinnamon adds to sweet and savory dishes! G

S U P E R C I N N A M O N !

CINNAMON ROASTED CAULIFLOWER

• 1 MEDIUM-SIZED HEAD OF CAULIFLOWER (910 G) • 3 TABLESPOONS (45 ML) OLIVE OIL, DIVIDED• 3 TABLESPOONS (27 G) CORNMEAL • 1 TEASPOON CINNAMON • 1 TEASPOON SEA SALT, OR TO TASTE

1. preheat the oven to 200ºc.

2. Cut the cauliflower into bite-size pieces (2.5 cm across). Discard the tough core. Place the cauliflower florets

in a large bowl and coat evenly with 2 tablespoons (30 ml) of the olive oil.

3. In a small bowl, sift together the cornmeal, cinnamon, and sea salt. Sprinkle evenly onto cauliflower and toss with your

hands until each floret is well coated. Add a touch more cornmeal if needed to evenly cover.

4. Transfer the cauliflower to an ungreased baking sheet (flat sides down), discarding any excess cornmeal.

Drizzle lightly with the remaining 1 tablespoon (15 ml) olive oil.

5. Bake for about 40 minutes without flipping or until the cauliflower is crispy and browned on the edges and bottoms.

6. Gently transfer the cauliflower to a plate with a flat metal spatula. Serve immediately.

food INTERESTS

29GinJa food

FRUIT SALSA AND CINNAMON CHIPS

FRUIT SALSA: 1 MANGO • 3 KIWI, PEELED • 1 CUP STRAWBERRIES • 1 CAN MANDARIN ORANGE SECTIONS • 1 TABLESPOON JAMMix all ingredients Well together.

CINNAMON CHIPS: 15 CORN TORTILLAS • 1⁄2 CUP MELTED BUTTER • 1 1⁄2 TBS CINNAMON • 2 TABLESPOON ALLSPICE • 1 CUP BROWN SUGAR

1. preheat oven to 205°c.

2. Combine butter, cinnamon, allspice and sugar in a bowl.

3. Spread a generous layer of the sugar mixture over the tortillas, place tortillas on the heated stone

and bake for 10 minutes, or until tortillas are crispy.

4. remove the tortillas and let them rest on a cooling rack.

5. Cut or break into chips and serve with fruit salsa.

CINNAMON AND RAISIN LOAF

• 335ML SEMI SKIMMED MILK • 235ML WARM WATER (45ºC) • I TABLESPOON DRIED ACTIVE YEAST• 3 EGGS • 100G CASTER SUGAR • 1 TEASPOON SALT • 120G BUTTER OR COOKING MARGARINE, SOFTENED

• 145G RAISINS • 1 KG PLAIN FLOUR • 2 TABLESPOONS SEMI SKIMMED MILK • 150G CASTER SUGAR• 2 TABLESPOONS GROUND CINNAMON • 2 TABLESPOONS BUTTER, MELTED

1. Warm the milk in a small saucepan until it starts to boil, then remove from heat. Let cool until lukewarm.

2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt and raisins.

Stir in cooled milk. Add the flour gradually to make a stiff dough.

3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl and turn to grease the surface

of the dough. Cover with a clean damp tea towel. Allow to rise until doubled.

4. Roll out on a lightly floured surface into a large rectangle 1cm thick. Moisten dough with 2 tablespoons milk. Mix together sugar and

cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 7.5cm in diameter. Cut into

thirds, and tuck under ends. Place loaves into well greased 23x12cm bread tins. Lightly grease tops of loaves. Let rise again for 1 hour.

5. Bake at 175 degrees C/Gas Mark 4 for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove

loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

CURRIED TUNA SALAD WITH CINNAMON

• 2 (180G) TINS TUNA STEAKS, DRAINED AND FLAKED • 2 TEASPOONS MAYONNAISE• 1 TEASPOON DIJON MUSTARD • 1 TABLESPOON SWEET PICKLE, SUCH AS BRANSTON • 2 TEASPOONS LEMON JUICE

• 1 1⁄2 TEASPOONS GROUND CINNAMON • 1 TEASPOON CURRY POWDER • 1 TEASPOON GROUND BLACK PEPPER • SALT TO TASTE

1. In a bowl, mix the tuna, mayonnaise, mustard, pickel, lemon juice, cinnamon,

curry powder, pepper and salt. Cover and refrigerate until ready to serve.

food INTERESTS

30 GinJa food

FRUIT SALSA AND CINNAMON CHIPS

food INTERESTS

31GinJa food

Regarded as a symbol of peace and wisdom

the olive tree has provided food, fuel, timber

and medicine since ancient times.

Olives, one of the oldest foods known to man,

have been around for centuries and are

thought to have originated in Crete, an island

in Greece. Archaeological evidence suggests

they were being grown there as far back as

2500 b.c. olives are mentioned in the bible,

depicted in ancient egyptian art, and are

heavily featured in Greek mythology.

words by the raw Greek inc

A symbol of peace & wisdom.

O liv es

32 GinJa food

HEALTH BENEFITS OF OLIVES

Olives are actually the fruit of the tree known

as Olea europaea, olea meaning oil which

refers to its high fat content and europaea

refers to Europe the region they originate

from. They come in many shapes, sizes and

colours, black, green, purple, large, small,

oval, round, the list goes on. Regardless of

appearance however, all olives are high

in nutritive value. Everyone has heard of

how wonderful olive oil is for the health,

the Greeks have known this since Antiquity

and still boast about their main export.

Nutritionally, olives are mostly fat, sodium &

just a tiny bit of carbohydrates. 75% of the

fat that is contained in olives is oleic acid, a

monounsaturated fat that has been shown

to:

• Lower blood cholesterol levels

• Promote the development of bones and

marrow

• Help maintain balance in the metabolism

• Fight oxidization which lies at the root of

all the serious diseases of modern day

living

both olives and their oil are also a good

source of vitamin E and other beneficial

phytonutrient compounds including

polyphenols and flavonoids which appear

to have significant anti-inflammatory

properties, delay aging and assist in the

restoration of body tissues, both internal and

external. As well as creating a defensive

mechanism against cancer, atherosclerosis,

liver disorders and inflammations and acting

as a shield against infections.

WHAT REALLY HAPPENS TOTHE OLIVE FROM TREE TO TABLE?

olives are rarely palatable eaten right off

of the tree; they require special processing

to reduce their intrinsic bitterness, caused

by the glycoside oleuropein, which is

concentrated in their skin. the processing

method varies with the olive variety,

cultivation region, and the desired taste,

texture and colour to be created.

some olives are picked green and unripe,

while others are allowed to fully ripen on

the tree to a black colour. Yet, not all of

the black olives available begin with a

black colour. Some processing methods

expose unripe green olives to the air, and

the subsequent oxidation turns them a dark

colour. In addition the original colour of the

olive is affected by fermentation and/or

curing in oil, water, brine or salt.

There are two different processes which an

olive can undergo before it is served in a

salad. The slow and traditional process of the

green olive begins with picking (when not

truly ripe) and careful handling to prevent

bruising. They are then steeped in changes

of cold water for a period of 10 days and

finally put in strong brine (salt water) for

approximately 3 months. During this period

they undergo a lactic ferment whereby the

salt drives off the bacteria. They are then

ready to eat, or for marinating in oil.

For black olives the slow, natural process

starts with picking when ripe and then

leaving them in fresh water for 10 days,

then allowing them to mature in brine for

nine months. all slow processed olives are

technically raw, but have been cured using

salt.On the other hand the fast process (the

commercial process) involves the olives

being artificially oxidised in a “sparging”

tank where air bubbles are forced through

the water. Caustic soda (E524) is then

added to artificially remove bitterness then

the olives are heat treated to kill bacteria.

Commercially produced, preserved olives

are either pasteurised (heated to 78 degrees

for five minutes) or sterilised (heated to 125

degrees for 35 minutes). Tinned olives are

without a doubt sterilised. Sterilisation cooks

the olives, softening and drying them out,

and producing the standard pizza olive

which is tasteless and nutrientless.

OLIVE OIL

After watching a documentary in Greece

about olive oil, I was astonished to find

out that unless the bottle states that

the oil is extra virgin olive oil there is the

possibility that it has been mixed with

old, highly refined oils. I always make

sure my oil is extra virgin and tend to buy

it in bulk from small farmers of the nearby

villages wherever possible. however, i am

outraged that this is allowed to happen

and the public are none the wiser. This

documentary was reporting what goes on

in Greece, therefore I cannot comment on

what happens in other olive oil producing

countries. I am also not suggesting that

this is done by all manufacturers of olive

oil in Greece. the good news is that extra

virgin olive oil is a natural product, not

modified in any manner by the procedure

used for the extraction of the oil from

the olives. precise thermal conditions

are maintained during processing and

no chemicals or solvents are used to

enhance the extraction procedure. On

the contrary, pomace oils (other forms of

olive oil) are made from the left over pulp

food INTERESTS

33GinJa food

from the first pressing combined with

solvents and even though this oil is said

to be fit for consumption and is readily

available in the supermarket it is not

allowed to pose itself as olive oil, instead it

often appears as refined olive oil and there

is no way I would recommend it or even

think about consuming it myself because

not surprisingly it is a very poor quality oil.

RAW OLIVES

I started to search for the best Greek raw

olives not only because the cost of ‘raw’

olives is high, but also because I was not

at all impressed with their taste, especially

when compared to the delicious olives in

Greece i know so well - not being biased

of course.

Living in Greece, a country where olives are

in abundance and are part of everyday

life, I can see first-hand their true value

and taste first-hand their depth of flavour.

Even though the olive, if bought from the

supermarket, can still be expensive by

Greece standards they are still about a

third of the price than those of the average

raw food outlet. Why is that? If the best

olives are found in Europe because that

is where they originate from then why

are they being imported from places

like Peru and America? I was astonished

to discover that one particular outlet in

America is selling raw ‘Greek Olives’ which

were actually produced in California,

am I wrong in thinking that that is a huge

misconception to their customers?

More digging helped me to discover the

process of the raw Peruvian olives sold

by other retailers. The unsalted olives are

picked after they have ripened on the tree,

good so far, but then they are sterilized

with steam, this entails a low temperature

pressure wash of around 110 degrees

in order to clean the olives. After the

sterilization period the olives are then sun

dried before being packaged. Am I wrong

in thinking that steam comes from a very

hot substance rendering the steam also

hot? - Having thoroughly researched and

spoken to many olive farmers about the

possibility of raw olives from Greece I was

told by an olive producer that the steam

sterilization process is a very quick blast of

steam which means the olives remain at

a safe temperature and enzymes are not

lost. I am still not sure that either way the

olives remain in enzymatic tact.

I searched high and low for months for the

perfect raw Greek olive, preferably without

salt. I spoke to many olive farmers and

was told many times that it is impossible to

cure an olive without salt or that olives are

inedible uncured. The farmers in Greece

are very proud of their products and

indeed they should be seeing as they work

very hard to get great results, however

they are also set in their ways and I am sure

I heard a ‘this girl is out of her mind’ tone

in most of their voices when I was talking

about eating olives straight from the tree.

Has anyone tried an olive straight from

the tree? - I have, and lets just say it is an

acquired taste, they are very crunchy,

not juicy at all and very bitter, but what

I’ve recently come to realize is that this is

exactly what raw foodists are looking for.

So, just as I was about to give up hope

and call in the search party i discovered a

place in Greece which produces an olive

that ripens on the tree, you can imagine

my excitement at the news. an island

called thasos in the north aegean sea

produces Throuba olives which are very

similar to the Peruvian Botija olive. I called

the Velouitinos company and with my

best Greek spoke to Vangelis, the farmer

himself, he explained the process which

although involves salt guarantees that no

heat other than that from the sun while

on the tree is used. The method used for

their organic olives is concise and clean

and the results are a truly amazing olive.

Vangelis happily sent me a couple of bags

to sample. when my olives arrived i knew

straight away i was on to something. as

soon as I picked them up from the post

office without further delay I broke open

the seal and popped my first shiny blacker

then black Velouitinos olive into my mouth.

Mmmmm i can taste it now, a meaty,

smooth oily texture and an intense olive

taste without the interference of saltiness.

Hurrah, that confirms what I have been

saying all along; Greece really does have

the best olives.

One thing led to another and before I knew

it I was in an olive frenzy. To my delight I

later also discovered an olive farmer who

cures Kalamata olives without salt. With

these two great olive varieties on the raw

Greek e-shelves i can accomodate all

tastes and requirements.

Now you have all the facts about olives

you can make up your own mind about

which olives you choose to eat, some

people don’t mind cured olives or salt, I

myself am a sucker for a good traditionally

cured Kalamata olive, not the jarred kind

of course. Other people avoid salt and are

looking for the perfect palatable unsalted

tree ripened olive. the same way no two

people are the same, neither are their

tastes and choices. G

food INTERESTS

34 GinJa food

Tel: +27 22 4481 635 | www.kloovenburg.com

Energy and enthusiasm, purpose and vision. The Du Toits of Kloovenburg have these - by the barrelful.

Enough to achieve the high standards they have set for their wines - and enough to maintain a proud family tradition

through decades to come. Come and enjoy the fruits of their labours - at Kloovenburg.

35GinJa food

GinJa spices COMING SOON!

brinG Your foodTO LIFE!

beef stock | chicken stock | caJun chicken | chicken spice | croMMie spice | currY Mix | fish rubfish spice | leMon pepper | sMoked roasted pepper | VeGetable stock | VeGetable spice | fish coffee rub | steak coffee rub

GINJA WILL SOON BE LAUNCHING A FRESH NEW RANGE OF HERBS AND SPICESvisit: www.ginjafood.com

GINJA FOOD Tel: (031) 564 0613 | E-mail: jacqui@ginjamedia.com www.ginjafood.com | reg no: 2013/027607/07

SPICEGINJA

GINJA SMOKED RED PEPPER SPICE RUBBED seared salMon

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

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

• 1 LEMON TOPPED AND TAILED CUT IN HALF

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

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

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

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

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

CHAR-GRILLED STEAK RUBBED with GinJa sMoked red pepper spice serVed with sweet potato fries and a

cherrY toMato salsa.

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

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

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

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

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

RioRio’s Feijoada eating Places ePitomise the Food oF BRazil

WORDS habeeb sallouM

38 GinJa food

The ethnic mixture and the diversified climate of

Brazil have been responsible for the creation of

one of the most varied kitchens in South Ameri-

ca. For centuries Brazilian cooks have borrowed

from the foods of other people, then combined

them with their own to produce an interesting

and fascinating wide-ranging culinary world.

Aboriginal Indians; West African

and Portuguese - both influenced by the

Moors; and other ethnic foods such as:

German, italian, Japanese, syrian/leba-

nese4, etc. have entered into the cuisine

of that vast country of some 188 million.

Before the white man arrived, the

Indigenous people cultivated beans, corn,

peanuts, sweet potatoes and manioc root -

their principal food. Rice was introduced into

the Iberian Peninsula by the Arabs and was

subsequently brought to Brazil by the Portu-

guese while bananas, coconuts and yams

came along with the African slaves. In the

subsequent years, from these food crops,

rice and especially beans became the ba-

sic diet of the Brazilians, so much so, that Bra-

zil became known as 'the land of beans'.

All these influences combined to give

Brazil a rich and varied kitchen. No more is this

evident than in Rio de Janeiro, a city of some

6.5 million which for two centuries was the coun-

try's capital. World-wide the most well-known

of Brazil's urban centres, city has much to offer,

It is one of the most visited metrop-

olises in South America, noted for its natural

setting of postcard beauty. Called by some

travellers 'a paradise of entertainment’, the

city offers legendary night life, a world-re-

nowned carnival and the samba, a stirring

sexy dance much favoured by tourists. Some

of the most famous landmarks in the city in-

clude a series of fine crowded beaches such

as Copacabana Beach, Sugarloaf Mountain,

and the huge statue of Christ the Redeem-

er cristo redentor, located atop the near-

by Corcovado mountain, It is the largest Art

Deco statue in the world and the second larg-

est statue of Jesus to be found in any country.

Of course there are many, many more

attractions, but they are all dominated by the

country's exciting cuisine - making for fine din-

ing in the 1,395 restaurants in the Rio de Ja-

neiro region. Besides international foods, there

are a wide number of traditional dishes, full of

intense mouth-watering flavors that are spe-

cial to the Rio de Janeiro area of the country.

Here are to be found, at their best:

the churrasco, a dish which is prepared with

up to ten different kinds of barbecued meat

- from beef, chicken. lamb and pork, to oth-

er types of meat and products of meat; the

soup leão veloso, a broth of seafood; Tutu à

Mineira, a bean side dish; quindim, a succu-

lent cake and the tasty baba de moca, both

made with egg yolks and coconut; Caipirinha,

a very refreshing drink based on cane liquor.

However, the epitome of the Rio de

Janeiro cuisine, in fact, of the whole Brazilian

kitchen is feijoada - a medley of countless in-

gredients called the diva of Rio's dishes and

the national dish of the country. This compli-

cated mixture of beans, salted meats, sausages

and rice is considered by the inhabitants to be

the king of all eatables. However, its prepa-

ration is time consuming and, therefore, it is

extremely hard to find in restaurants. When it

is, it is probably the most ordered item on the

menu. Traditionally, made with every part of

the pig, from the ears, the tail and the nose,

times have changed for tourists’ tastes and

in restaurants, usually on the best part of the

pork is used in its preparation. In homes, it is

traditionally served only at noon on Saturdays.

In the past, feijoada, in which today

Brazilian food reaches its culinary height, was

known as a lowly peasant food and most of the

well-to-do were ashamed to offer it to guests.

Today, it is a different story. Even in the best

of homes it is served, especially to large festive

gatherings. When prepared for these ban-

quets, this dish, as its name feijoada completa

implies, is by itself a complete gourmet meal. G

“BRAziL is A PLACE THAT

fEELs LiKE HOmE. THEY LOvE THEiR

fAmiLY, THEiR COUNTRY AND

THEiR fOOD AnD ARE not AfRAiD to lEt

AnyboDy know it”

traVel ABROAD

39GinJa food

There are literally hundreds of culinary estab-

lishments in Rio de Janeiro. These few serving

traditional Brazilian food are a sample of the

city’s tourist culinary drawing cards:

PORCãO RIO’S CHURRASCARIA.Its delicious grilled meat makes it the best chur-

rascaría in rio. located on aterro do flamen-

go beach, it is an ideal eating place for meat

lovers. View and service excellent

www.porcao.com.br

CHURRASCARIA CARRETãO.Here, one can eat a traditional Brazilian meal

at a reasonable price. service is great - an all-

round place where to enjoy a Brazilian steak-

house and its delicious and tender meat.

Rua Visconde de Piraja 112, Rio de Janeiro, Tel: (21) 2267.3965

www.carretaochurrascaria.com.br

BAR DO MINEIRO.This modest, fresh, clean no frills establishment

has the best feijoada in all of Rio ad best of

all prices are very reasonable. Rua Paschoal Carlos Magno 99. Santa Teresa, Rio de Janeiro. www.bardomineiro.net

CASA DA FEIJOADA.A casual place serving traditional Brazilian fare

- noted especially for its feijoada, which unlike

other rio eating places, is served every day

instead of just on Saturday. Rua Prudente de Moraes 10 Ipanema, Rio de Janeiro www.cozinhatipica.com.br

CASA ROSA.A bright-pink house which was a former brothel,

loated on the Laranjeiras hillside, it is a must

for everyone who is travelling to Rio. Amid this

breathtaking scene every Sunday afternoon fei-

joada, accompanied by samba entertainment.

is served on the terrace to those seeking a true

Brazilian experience. Rua Alice 550, Laranjeiras, Rio de Janeiro www.casarosa.com.br

soMe fine dininG places serVinG traditional brazilian food in rio de Janeiro

Below, from left: Casa da Feijoada; Bar do Mineiro; Casa Rosa with locals and tourist.

IF YOU ARE GOING

“The ciTy’ hAS mAny GRounD

movinG AttRActionS but thEy ARE

All DominAtED by THE

COUNTRY’s ExCiTiNG

AND DivERsE CUisiNE”

traVel ABROAD

40 GinJa food

On this page, clockwise from top: Christ the

Redeemer statue; the colourful streets of Rio;

Rio’s city scape shaping Copacabana Beach;

Cable rides up Sugarloaf Mountain; a local fish

stand in Rio’s downtown market place.

41GinJa food

Feijoada CompletacomPlete Bean and Rice meal

FEIJOADA - BEAN DISH• 4 tablespoons cooking oil • 2 medium sized onions, chopped • 4 cloves garlic, crushed• 1 medium hot pepper, seeded and finely chopped • 680g hot sausage, any type, whole • 680g pounds uncooked corn beef, cut into 2 pieces • 680g pounds lean beef, cut into 2 pieces • 1kg cups dried black beans, • 6 cups water • 2 cups grapefruit juice • 1⁄2 cup finely chopped fresh coriander (cilantro) leaves) • 1 1⁄2 teaspoons ground ginger • 1 teaspoon dried oregano • 1 teaspoon salt • 1 teaspoon freshly ground black pepper • 1 teaspoon cumin

Heat oil in a large saucepan, then sauté onions, garlic and hot pepper over medi-um heat for 5 minutes. Add sausage, then stir-fry for a further 10 minutes. Add remain-ing ingredients and increase the water, if needed, to at least 1 inch above the beans and meat, then bring to a boil. cook over low heat for 2 1⁄2 hours or until the meat and beans are well done, adding more water if necessary.

IN THE MEANTIME, PREPARE THE FOLLOWING SIDE DISHES:

COOKED RICE• 4 tablespoons butter• 1 medium sized onion, finely chopped• 2 cloves garlic, crushed• 1 1⁄2 cups white, long grained rice• 3 cups water• 1⁄2 teaspoon salt• 1⁄4 teaspoon freshly ground black pepper

Melt butter in a large frying pan, then stir-fry onion and garlic over medium/low heat for 10 minutes. Add rice, then stir-fry for further 1 minute. Stir in remaining ingredients and bring to a boil. cover then cook over me-dium/low heat for 15 minutes. Stir then turn off heat and re-cover and allow to cook in own steam for further 30 minutes. Place on a serving platter, but keep warm.

COOKED COLLARD OR KALE• 4 tablespoons cooking oil• 1 medium sized onion, finely chopped• 2 cloves garlic, crushed• 1 bunch collard or kale, about 680g, washed with ends removed, then chopped• 1 teaspoon salt• 1⁄2 teaspoon freshly ground black pepper • 4 tablespoons lemon juice

Heat oil in a large frying pan, then stir-fry onion and garlic over medium/low heat for 10 minutes. Add collard or kale then sprinkle with the salt and pepper. Cover then turn heat to low and cook for 25 minutes. Stir in lemon juice then place on a serving platter, but keep warm.

SLICED ORANGES3 medium sized oranges, peeled and thinly sliced, then placed artistically on a serving platter

HOW TO SERVERemove the meat and sausage from the beans then slice. Place each type of meat on separate platters and the beans in a serving bowl.

After placing all the dishes on the table, each person should place rice in the middle of his/her plate, then top with beans. Sur-round, separately, with the meat, collard or kale and orange slices.

Note: This feijoada completa meal serves about 10

traVel ABROAD

42 GinJa food

traVel ABROAD

43GinJa food

FEIJOADA COMPLETA

W H E R E T H E F I S H E R M E N L I V E

idYllic and untouched, paternoster one of the Most peaceful places in the world to Visit.

words TAMMY SUTHERLANDS

traVel LOCAL

44 GinJa food

SHRIMP, CLAMS, AND SCALLOPS PASTA

traVel LOCAL

45GinJa food

A quiet getaway, Paternoster is a romantic place to

relax, dine and explore. Here the traveller is sure to get

a sense of wanderlust, a breath of fresh air and a bit of

soul time. There are no airs and graces as visitors and

locals mingle and mix in this small, beautiful setting.

Ideal for a weekend getaway or longer stay,

Paternoster offers the traveller a chance to

recharge, take pleasure in delicious dishes and

walk the beautiful beaches. Ginja breaks down

everything you need to know about this cosy spot.

STAYINGPaternoster offers a variety of accommodation options.

While each unique in their own way, the cottages

and homes maintain the theme of white washed

stone, making for a picturesque view of the town.

Thatch cottages, studio cottages, one-bedroom

detach cottages, stoep cottages and top studio

cottages are all available to rent around Paternoster,

with different rates available depending on

the season. Quaint and simple, travellers can choose

the size of their cottage as well as how close they

are to the beach. Many accommodation offerings

are available for booking online for fast bookings.

For a more luxurious offering, the five-star boutique

hotel, Abalone House, is available for travellers.

flanked by ice white beaches and the lapping atlantic,

Abalone House is a warm addition to the landscape.

Oversized Tretchikoffs are positioned in every room,

along with beautiful orchids. The 10 suites flow off a

central courtyard and each feature an iPod docking

station, a flat-screen television, CD and DVD player,

cappuccino/espresso machine and a well-stocked

mini-bar. Air-conditioning, under floor heating,

heated towel rails and wall heaters are also available.

Meet fellow guests at the Africa Bar, which stocks

a special selection of cocktails, French champagnes,

the world’s top six single-malt whiskeys, and the

finest brandies. Dining takes place in the Saffron

Restaurant, which incorporates fresh local

ingredients and seafood. Breakfasts and teas are

served in the sunny Orchid Room, surrounded

by sea views and the indigenous gardens.

KNOWN TO BE ONE OF THE LAST TRADITIONAL FISHING VILLAGES ON THE WEST COAST IN THE WESTERN CAPE. THERE ARE NO SHOPPING MALLS IN PATERNOSTER, NO FRANCHISE RESTAURANTS, NO FAST FOOD OUTLETS AND CERTAINLY NO GIANT HOTELS OR SKYSCRAPER BUILDINGS. THE FISHING TOWN IS A MINIMALISTIC PLACE, REMINISCENT OF A SIMPLER TIME WITH NOT MUCH

MORE TO IT THAN WHITE-WASHED COTTAGES, SEAGULLS AND THE BEACH.

traVel LOCAL

46 GinJa food

On this page, clockwise from above: The Abalone House’s lobby area with its fine african flair; fresh fish for sale at the Pasternoster fish market; private Abalone deck with sea views. Opposite page: The pool side dining area at the Abalone House.

Paternoster is a welcome getaway at any time of the year and is a traveller’s dream,rich in terms of food, culture and views.

traVel LOCAL

47GinJa food

EATINGPaternoster is famous for its fresh seafood, little

seaside restaurants and a great culinary experience.

A foodie’s paradise, a whole week can simply

be dedicated to trying out the local cuisine and

experiencing the different restaurant offerings.

Visit Gaaitjie for Suzi Holtzhausen’s signature West

Coast cooking and fresh-baked pot bread or

Oep ve Koep for Chef Kobus van der Merwe’s light

meals. For a taste of sushi, the Noisy Oyster offers

a diverse menu while those looking for a steakhouse

and seafood variety can pop into the Paternoster

hotel.

stroll down the windy streets and discover little

restaurants and food outlets in every nook and

cranny or simply buy yourself some fresh seafood

and cook up a storm in your own cottage. A must

ExPLORING There is no shortage of activities in Paternoster

as this beach town makes for some fantastic

adventures. For the more courageous, sea

kayaking is a popular choice. Whale, dolphin, seal

and penguin watching also make for an exciting

activity.

In such a peaceful setting, many travellers opt for

taking morning or evening strolls along the sand

beach or among the boulders while others opt

to put on their jogging shoes and explore the

little town on foot. With gorgeous sunrises and

exceptional sunsets, settling into a bench that overlooks

the beach is also a past-time not to be overlooked.

Paternoster is also well-known for its artistic expression,

with pottery and painting common throughout.

Visit dianne heesom-Green’s gallery, called stone

Fish Studio, where she showcases a collection of

sculptures and painting. Here she also takes

classes and winter workshops. pretoria-born

artist wilko roon also exhibits his work in

Paternoster, drawing inspiration from the surrounds.

Those interested in the crafts side of the idyllic town

can also visit paternoster pottery, where decorative

and functional ceramics like hand basis, bowls

and smoke-fired pots are on display. These are

handmade by local potter Gerhard van den heever.

Abalone House is also in the process of developing

a ‘Healing Earth Spa’, which is set to be open by the

end of 2013. The spa will feature a range of products

and treatments from crystal and scent therapies

through to herbs and super foods to the more

conventional yoga and body massages. the

spa will have five luxury therapy rooms, situated

within the Abalone House Boutique Guesthouse.

Healing Earth founder Elisabeth Brandt says, “Our

approach is as innovative as our treatments and

products. Clients choose a time-frame, and our

therapists tailor a holistic package that fits

into that time and which best suits the client’s

needs and requirements.” The spa is set to

add another dimension to relaxing in paternoster.

FOLLOW THE FISH

Paternoster is a welcome getaway at any time of the

year and is a traveller’s dream, rich in terms of food,

culture and views. An hour and 40 minute drive from

Cape Town, there is no excuse to miss out. Live like the

fishermen for a little while. Eat like the fishermen for a

little while. Enjoy like the fishermen for a little while. G

Live like the fishermen for a little while. Eat like the fishermen for a little while. Enjoy like the fishermen for a little while.

traVel LOCAL

48 GinJa food

On this page, clockwise from above: Restaurant Skatkis’ prawn dish at Pasternoster Hotel; typical architecture in the town; one of the outside rooms at the Pasternoster Hotel. Below: Outside of ‘Die Winkel Op Paternoster’

traVel LOCAL

49GinJa food

C A T C H O F T H E D A Ya selection of tasteful fish dishes chosen

froM GinJa’s VerY own executiVe chef, sean rust.

SHRIMP, CLAMS, AND SCALLOPS PASTA

• 2 tsp extra virgin olive oil • 1 cup chopped

onion • 2 cloves garlic, minced • 1 can

crushed tomatoes • 1 can tomato paste

• 1⁄2 cup white wine • 1 tbsp sugar • 1 tbsp

salt • 2 tbsp dried oregano • 1 tbsp crushed

red pepper flakes • 1 bay leaf • 1 package

uncooked spaghetti • 450g • 2 tsp extra

virgin olive oil • 450g shrimp • 450g scallops

• 1 clove garlic, minced • 1⁄2 cup grated

parmesan cheese

1. Heat 2 tsp olive oil in a saucepan over

medium heat, and cook the onion and

garlic until tender. Mix in crushed tomatoes,

tomato paste, wine, sugar, salt, oregano, red

pepper, and bay leaf. Simmer uncovered

1 hour, stirring occasionally. 2. bring a large

pot of lightly salted water to a boil. Place

spaghetti in the pot, cook 8 to 10 minutes,

until al dente, and drain. 3. place the clams

in a pot fitted with a steamer basket over

boiling water, and steam until opened.

discard clams that do not open. stir into the

sauce. 4. heat 2 teaspoons olive oil in a skillet

over medium heat, and cook the shrimp and

scallops 2 minutes, or until opaque. Mix in

garlic. Stir into the sauce. Serve sauce with

seafood over the cooked spaghetti, and top

with parmesan cheese.

LEMONY PRAWN & PEA RISOTTO

• 400g bag raw prawns, in their shells,

defrosted if frozen • 3 tbsp olive oil

• 1 red chilli, deseeded, half sliced and

half finely chopped • 1½ l fish stock • 1

onion, chopped • 300g risotto rice (we used

arborio) • 1 small glass white wine

• 200g frozen peas • zest and juice 1 lemon

1. peel the prawns, keeping the heads

and shells. heat 1 tbsp olive oil in a large

saucepan and fry the prawn shells and

heads with the sliced chilli until they have

toasted and changed colour. Pour in the

stock and bring to the boil, then turn down

to a simmer. 2. bring the stock to the boil

and keep on a low simmer. in a separate

pan, melt half the butter over a medium

heat. Stir in the onions and sweat gently for

8-10 mins until soft but not coloured, stirring

occasionally. Stir the rice into the onions until

completely coated in the butter, then stir

continuously until the rice is shiny and the

edges of the grain start to look transparent.

3. Pour in the wine and simmer until totally

evaporated. Add the stock, a ladleful at

a time, stirring with each addition until

absorbed. Stir through the prawns and peas.

Continue adding stock a ladleful at a time

and stirring the rice over a low heat for 25-30

mins, until the rice is cooked al dente (with a

slightly firm, starchy bite in the middle). The

risotto should be creamy and slightly soupy.

When you draw a wooden spoon through

it, there should be a wake that holds for

a few moments but not longer. Cook until

the prawns change colour. Stir through the

chopped chilli, lemon juice and remaining

olive oil. Let the risotto rest for a few mins,

then serve, topped with the lemon zest.

SEAFOOD, HERB & GARLIC GRATINS

• 12 large raw prawns, peeled and

butterflied • 8 scallops, halved • 125g butter,

soft • 1 garlic clove, crushed • pinch chilli

flakes • ½ small bunch parsley, chopped

• ½ lemon, zested • handful dried

breadcrumbs

1. Put 3 large, raw, peeled and butterflied

king prawns and 2 halved scallops per

person in 4 individual gratin dishes. Mix the

soft butter with the crushed garlic clove,

chilli flakes, chopped parsley, lemon zest

and dried breadcrumbs and season well.

Dot the butter on top and chill until needed.

2. to serve, heat the oven to 220ºc. bake

the dishes in the top of the oven for 5-7

minutes until the prawns are pink and the

breadcrumbs golden.

traVel LOCAL

50 GinJa food

EAFOOD, HERB & GARLIC GRATINS

LEMONY PRAWN & PEA RISOTTO

traVel LOCAL

51GinJa food

WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE

• 2 cooked lobsters, about 500g each •

250g fine green beans, cooked • 2 shallots,

finely chopped • 6 tbsp olive oil • 1 lemon,

halved

• 12 new potatoes, cooked • 100g mixed

baby salad leaves • 1 tsp white balsamic

vinegar. For the mayonnaise: • 2 egg yolks

• 1 tbsp English mustard • 300ml olive oil

• few drops truffle oil (optional) • juice ½

lemon

1. to make the mayonnaise, whisk the egg

yolks with the mustard and some salt and

pepper together in a large bowl. trickle in

a few drops of oil, whisking vigorously. 2. Continue to whisk in the oil, little by little at

first, then slowly increasing the amount to

a steady stream. Make sure each addition

is well incorporated before you add any

more. Finally, add a few drops of the truffle

oil, if using, then finish with the lemon juice.

Keep in the fridge until needed. 3. prepare

the lobster and remove the meat from the

claws and tail. Trim the frayed bit of meat

from the tails and flake the claw meat into

large chunks, discarding the membrane. Set

aside. Cut the tails into 6 slices each and set

aside.

4. Trim the ends off the beans and cut the

beans in half. Tip into a bowl with the shallots

and 3 tbsp of the olive oil and season with

salt and pepper. Mix in the lobster claw

meat and squeeze over a lemon half, then

set aside. 5. heat 1 tbsp olive oil in a non-

stick frying pan. Fry the potato slices over a

medium heat for 5 mins on each side until

crisp and golden. Use a fish slice to transfer

them to a plate lined with kitchen paper.

6. heat 1 tbsp olive oil in the same pan and

lower the heat, add the slices of tail meat

to the pan, then heat through in the oil for

a few moments on each side. Turn off the

heat, season lightly with salt and pepper

and squeeze over the lemon. Moments

before you are ready to plate up, toss the

salad leaves with the balsamic vinegar and

remaining olive oil. You are now ready to

plate up.7. Spoon a quarter of the green

bean salad into the centre of the plate.

Shape using a 10cm ring or cutter, if you

have one, then press down lightly and

remove the ring. Place 1 tsp of mayonnaise

on the four opposite sides of the outside of

the plate and sit a piece of lobster on top of

each spoonful of mayonnaise. 8. Put a fried

potato slice in between each pile of lobster

so you have alternate pieces of lobster, then

potato. toss the leaves in the dressing and

carefully tower a small handful on top of the

green beans and serve straight away.

SOY & GINGER SALMON WITH SOBA NOODLES

• thumb-sized piece ginger, peeled and

finely chopped • 1 garlic clove, finely

chopped • 6 tbsp light soy sauce

• 4 tbsp rice wine vinegar • 4 salmon fillets,

about 140g/5oz each • 200g soba noodles

• 350g frozen soya beans, defrosted

• 2 x 175g packs baby corn and mange tout

mix, chopped

1. in a small bowl, mix the ginger, garlic, soy

and vinegar. add the salmon and leave to

marinate for 10 mins. Heat a large non-stick

frying pan. Lift the fish from the marinade

with a slotted spoon and fry for 2-3 mins

on each side, then tip in the marinade

and a splash of water, and bubble for 1

min. 2. Cook the noodles following pack

instructions. Tip in the soya beans 3 mins

before the end, then add the veg mix for

the final min. Drain everything really well.

serve the noodles and veg with the salmon

and sauce spooned over.

SMOKED SALMON SALAD WITH CRAB DRESSING

• 100g tub fresh crabmeat • 2 tbsp

mayonnaise • good pinch cayenne pepper

• ½ tbsp lemon juice • 1 tbsp olive oil •

6 small slices smoked salmon • 2 small

handfuls curly endive • 8 cherry tomatoes,

halved

• 1 avocado, peeled, stoned and thickly

sliced • 1 small shallot, thinly sliced • few

rocket leaves, to serve • toast (optional)

1. Mix the crabmeat with the mayonnaise

and cayenne pepper. set aside. stir the

lemon juice and oil together in a large bowl

with some seasoning. 2. arrange the smoked

salmon on 2 large plates. add the endive,

cherry tomatoes, avocado and shallot to

the lemon dressing, toss well and pile onto

the plates. Top with the crabmeat mixture,

scatter over rocket leaves and serve with

toast, if you like.

MUSSELS IN RED PESTO

• 1 tsp olive oil • 1 shallot, finely chopped

• 1 small glass white wine • pinch crushed

chilli flakes • 500g clean live mussels • 2 tbsp

red pesto • crusty bread, to serve

1. heat the oil in a large pan and cook the

shallot for 4-5 mins until softened. Pour in the

wine, add the chilli flakes and bubble for 2

mins. 2. Add the mussels. Cover and cook

for 5 mins until all the shells have opened.

discard any that remain closed. stir in the

red pesto and toss well. tip into a large bowl

and serve with crusty bread.

traVel LOCAL

52 GinJa food

WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE

traVel LOCAL

53GinJa food

SEAFOOD, HERB & GARLIC GRATINS

traVel LOCAL

54 GinJa food

SPRING RADISH SALAD WITH SQUID, FENNEL & LEMON

• 1 tsp olive oil • 1 shallot, finely chopped

• 1 small glass white wine • pinch crushed

chilli flakes • 500g clean live mussels • 2 tbsp

red pesto • crusty bread, to serve • 250g

assorted radishes, like red French breakfast

and purple Plum • 100g carrots • 3 tsp rice

wine vinegar • ½ tsp caster sugar • 300g

squid, cleaned • 1 small fennel bulb, with

fronds if possible • 1 lemon, juiced • olive

oil • 60ml vegetable oil • 1 small chilli, very

finely diced • small bunch basil • sourdough

bread, grilled, to serve

1. shave the radishes and carrots as thinly

as possible on a mandoline. keep separate.

Warm the vinegar, then add the sugar and

heat until it dissolves. Take from the heat

and add the carrots. leave to cool, then

stir in the radishes. 2. Slit up one side of the

squid, then open up so the inside is facing

up. Score the inside by running a very sharp

knife diagonally and on an angle across the

squid as close together as possible, but don’t

cut all the way through. Turn the board 180

degrees and repeat the process so there are

little diamonds scored in the flesh. Now cut

into 3cm squares. 3. Pick any fronds from the

fennel, then shave the bulb on a mandolin so

it is almost translucent. Put in a bowl, sprinkle

with a little salt, mix and leave for 3 minutes;

it will start to go limp almost straight away.

Squeeze over the juice of half a lemon, then

add a generous tbsp of olive oil and the

chilli.

4. heat a wok and when it’s really hot add a

splash of vegetable oil, then toss in the squid.

Cook for 2 minutes until the squid curls up.

Take from the heat, add to the marinated

fennel and toss together. Shred the basil

leaves and mix with the fennel and squid

(add any fennel fronds at this point). 5. divide

the marinated carrots and radishes between

plates, top with squid and fennel.

MONKFISH WITH TOMATOES & CRèME FRAîCHE

• 8 plum tomatoes • 50g butter • 4 anchovy

fillets, finely chopped • olive oil • 1 stick

rosemary • 2 bay leaves • 4 pieces skinless

fillet monkfish, about 150g each • 100g

crème fraîche

1. Top and tail the tomatoes then cut

through the middle so that you have thick

rounds. Heat the butter in a large frying pan

until foaming. Season the tomatoes and

cook gently for around 10 minutes on one

side, then turn the tomatoes over and cook

on the other side for 3-4 minutes. Add the

anchovy to the pan. 2. heat a little olive oil in

another pan and add the rosemary and bay

leaves. Season the fish then fry for 6-8 minutes

until cooked through. Add the crème fraîche

to the tomatoes, turn the heat up a little to

simmer, then taste and season if needed.

3. Spoon the tomatoes and the juices onto

warm plates and cut the monkfish into

rounds to serve.

CRAB, TOMATO & SAFFRON TART

• 250g plain flour • 150g butter • 1 egg yolk

Filling: • 4 ripe plum tomatoes • 15g unsalted

butter • ½ tbsp olive oil • 1 small onion,

very finely chopped • 2 garlic cloves, finely

chopped • 200ml double cream • a pinch

saffron threads • 100ml crème fraîche • 1

egg, plus 3 yolks • 200g white crabmeat •

50g brown crabmeat

1. Put the flour, butter and a good pinch of

salt into a food processor and whizz until the

mixture resembles breadcrumbs. Mix the

yolk with 1⁄2 tbsp of very cold water, add it to

the flour mix and whizz again. The pastry will

come together into a ball. wrap it in cling

film and chill for 30 minutes. 2. roll the pastry

out on a lightly floured surface and use to

line a 21cm (3 1⁄2 cm deep) loose-bottomed

tart tin (the pastry will be quite short, so push

it in and patch it up if needed). Prick the

bottom of the tart case with a fork then chill

in the fridge for half an hour or in the freezer

for 15 minutes (until the pastry is cold and

firm). Heat the oven to 180ºC and put a

heavy baking sheet into it. line the tart case

with greaseproof paper and fill with baking

beans. Bake on top of the baking sheet for

15 minutes. Remove the paper and beans

and cook for 5 minutes. Leave to cool.

3. lower the tomatoes into boiling water and

leave for 20 seconds then remove. Rinse in

cold water. Peel the skins off, halve, remove

the seeds and cut the flesh into slivers. 4. Heat the butter and olive oil in a frying pan

and cook the onion and tomatoes gently

until they are soft but not coloured. Add the

garlic, season and continue to cook until

you are left with a thick tomato purée. Taste.

If the tomatoes are a bit lacking in flavour

the purée can benefit from the tiniest bit of

sugar and a squeeze of lemon. The purée

should be dry, not at all wet. Spread over the

bottom of the pastry case. 5.Put 50ml of the

double cream in a saucepan and add the

saffron. Heat until nearly boiling then stir – you

should be able to see the saffron dissolving

and colouring the cream. Mix this with the

rest of the double cream, the crème fraîche,

egg and yolks. season well and gently stir

in the crabmeat. Slowly pour into the tart

case. Return to the oven on the baking sheet

and cook for about 35 minutes, or until the

pastry is golden and the filling is just set in the

middle (it should still be a little wobbly in the

centre, as it will continue to cook once it is

out of the oven). Leave to cool for about 30

minutes then remove the tart tin and serve

with a green salad.

traVel LOCAL

55GinJa food

p a t - a - c a k ep a t - a - c a k e

a look into kzn’s pastrY chef, louise wilkinson’s bakinG obsession

“ If there weren’t any ‘Bakers eat-sum-mor’ or

‘chokItz’ In the cookIe jar I would have my nose In a cook Book and start

BakIng away ”

sweet TOOTH

56 GinJa food

choc-browniemix

57GinJa food

Sweets, cookies, chocolates and pastries were the top of

my list growing up, vegetables and meats were always

stored in my cheeks like a chipmunk.

With my high school years coming to an end, I was unsure

what career I would follow but having done Hotel and

Catering for six years-that with the highest marks on my

report - it became clear for the adventure ahead!

My heart was set in Cape Town, and I was fortunate

enough (thanks to my dad) to have studied there.

Zevenwacht Chef School made me feel right at home,

surrounded by History, beauty and last but not least

vineyards (yes i love wine!).

A two year course where I received (City and Guilds)

certificates, diplomas and advanced diplomas in culinary

arts in cooking and pastry. now i was ready to take my

knowledge and travel…

Florida USA, Boca Ratone: I worked as a chef where I was

exposed to different sections, such as Breakfast (omelets

which I could proudly flip in mid air), cold section which

involved a lot of prepping and the fine dining restaurant

where I learnt the pressure of cooking and plating. I

enjoyed the organized chaos, but did not feel totally

fulfilled.

Soon enough I had my visa extended and moved to

Cape Cod (just outside Boston). I decided to venture out

of the kitchen and try something different, landscaping

kept me fit with all the barrels of mulch and the raking

of forests (so it seemed) and it was either freezing cold

or boiling hot! Housekeeping of Mansions kept me even

more fit but was mind numbing. Finally I found a humble

bakery at the entrance of Chatham Town, almost like an

old, typical american dinner, with the checkered black

& white floors, half-way laced curtains and black plastic

booths.

Ohhhh but the inviting aromas of freshly brewed “Green

Mountain” Coffees; French Roast, Hazelnut, French Vanilla

and Breakfast Roast (Some of my Favorites). Floating

into the shop you were faced with Fresh Ciabata, Olive

loaves,

Portuguese Rolls, whole wheat & Oat Breads and as if that

wasn’t enough there was a glass case to the left filled

with Key Lime Bars; Pumpkin Tarts, Carrot cake, chocolate

fudge slices, Cranberry scones and pretty bags of

homemade cookies and my all time favorite were of

course the doughnuts…Boston Creams, Tiger Tails, Square

knots, what an experience!

The year came to an end and I was ready for my next

chapter where i worked at a ski resort in new hampshire,

a monotonous and freezing job, but was exciting as I

learnt (or tried) to snow board and ski…actually lets not

go there. But if it wasn’t for Water Ville Valley Ski Resort

I wouldn’t have made my biggest and most exciting

venture to Bermuda Islands!

the most breathe taking place i had ever laid my eyes

on, with its turquoise waters, tropical weather and flat

landscapes scattered with rainbow colour houses (Yes!

Pink, purple, blue, green, orange) and friendly Bermudians

and it’s literally a dot on the map.

Pompano Beach Club, a shrimp pink hotel situated

in south Hampton next to the Port Royal Golf Course,

where the pGa Grand slam was held. i spent the next six

amazing years of my life there, where every sunset is a

perfect picture!

A new Grill restaurant had just been opened to take the

over flow of the fine dining “Cedar Room”. I ran my own

section where I prepared, cooked and plated fancy

appetizers; Blueberry compote fruit plate with deep fried

brie, Panko Tuna served on pickled seaweed, buttermilk

calamari served with grilled lemon and a popular salad

was the caesar served with pastry anchovie twist. we also

had our own little pizza oven and I plated the desserts.

But this was just the beginning….I met my Mentor….Joerg-

a Swiss/German Pastry Chef who is still the best pastry

chef on the island for over 20 years, I quickly became

good friends with this temperamental perfectionist. I spent

my after hours learning how to make his special desserts;

Poppy seed domes – where he used a chocolate spray

gun, his pate décor which he used stenciled mats in order

to decorate a sponge for a cheese cake.

sweet TOOTH

58 GinJa food

Louise’s Favorite

pumpkin pie

sweet TOOTH

LOUISE’S FAVOURITE PUMPKIN PIE

• 420GR ROASTED PUMPKIN (CINNAMON & BROWN SUGAR, BLITZED AND COOLED)• 1 CAN CONDENSED MILK • 2 EGGS • 1 TSP GROUND CINNAMON

• ½ TSP GROUND GINGER • ½ TSP NUTMEG • ½ TSP SALT

FOR THE PIE CRUST: 270GR FLOUR • 75GR SIFTED ICING SUGAR• PINCH OF SALT • 150GR CUBED BUTTER • 1 EGG

1. First make your pie crust, blitz the flour, salt & sugar, add butter and while the machine is still running add egg to form a dough.

2. Rest for 30 minutes in the fridge. Roll out (about 2mm thick), place in the shell , allowing the edges to overlap a little, and bake

blind for 5 min at 180, then bake again for 5 minutes/until golden Brown.

3. For the Filling, whisk pumpkin, condensed milk, eggs, spices and salt in a bowl until smooth and pour into pie crust.

Bake for 15 min at 180º.

4. Take out and allow to cool, store in the fridge until ready to eat.

5. I usually garnish with Chantilly Cream and roasted Pumpkin seeds.

CLASSIC CHEESE CAKE

BASE: 1 PACKET TENNIS BISCUITS • 60ML SYRUP • 30ML MELTED BUTTERFILLING: • 500GR RICOTTA • 330GR CREAM CHEESE • 1 CUP CASTOR SUGAR

• 4 EGGS • ¼ CUP LEMON JUICE • 1 TSP GRATED LEMON RIND• 1 TSP VANILLA ESSENCE • 1 ½ TBL CORN FLOUR MIxED WITH 1 ½ TBLSP WATER

1. Prepare a cake tin with wax paper on the bottom. For the base, blitz the tennis biscuits, add melted butter and syrup.

Press firmly on the bottom of the cake tin and bake for 10min.

2. For the filling blitz all the ingredients in the given order. The consistency should be thick and creamy. Line the cake tin with

wax paper on the sides and pour in the mixture. Tap lightly to rid bubbles and bake for an hour at 150. Then turn off the oven

and leave the cake in for another hour. Refrigerate

3. This baked cheese cake would be delicious plain, with blueberries (100gr folded into the filling), Oreo cookies

(used as the base, and as garnish) or brownies (as a base and cubes folded into the filling).

Lavender & honey biscotti used to garnish his green tea

crème brulees, the best blue berry cheese cake I had ever

tasted in my life!

I was now able to make the desserts for the Ocean Grill.

What I loved about him most is how much he believed in

me, what an honor! This is where my flavors and creativity

for pastry developed.

In 2012 I returned home to South Africa, excited with my

passion, and have opened my own business “Sweet &

Saucy” where I make prepared meals for people who don’t

like to cook or don’t have the time. I offer a range of meals

including requests and small functions. As well as desserts,

biscotti, cakes and themed cakes.

Themed Cakes: Hahaha… my first order I had made, I was

so stressed that I drew a complete blank, oathing to myself

I would never do this again!! It was a water park theme…

really!! Water slide, kids, bathing suits…phew!! But when it

was complete, and delivered-the response i received was

more than the money I made!! From that day forward I

have enjoyed every moment. I was also fortunate enough

to make the mini desserts for Jacqui Brown’s wedding. G

sweet TOOTH

60 GinJa food

The best

chocolate mousse

sweet TOOTH

61GinJa food

GINGER CRèME BRULEE

• 5GR GRATED FRESH GINGER • 500ML CREAM • ½ VANILLA POD • 100GR SUGAR •4 EGGS1. Slice the vanilla pod in half length ways and scrape out the seeds add both to the cream and bring to a boil

with the grated ginger, half the sugar.

2. In a separate bowl hand-whisk the eggs and the rest of the sugar.

3. Once the cream has come to a boil, strain and add slowly to the egg mixture while whisking, strain again

and pour into ramekin dishes.

4. Place dishes into a deep metal tray and fill with water so it comes up to half the dish (bain-marie), cover with foil

and bake at 140ºC for 30minutes.

We used to serve it with an almond Biscotti in Bermuda!

THE BEST CHOCOLATE MOUSSE

• 250ML CREAM • 250GR CHOCOLATE • 12GR CASTOR SUGAR • 5ML VANILLA ESSENCE • 3 GELATIN LEAVES • 250ML WHIPPED CREAM

1. First place the gelatin leaves in ice cold water, while they sit and become soft, whip up the 250ml cream ,

bring the other 250ml Cream to a boil and add the gelatin leaves (that have been squeezed of excess water),

pour this over the broken chocolate and sugar, whisk until smooth and the sugar has dissolved.

2. Fold in the Chocolate mix into the whipped cream. Pour into a bowl and leave in the fridge to set.

3. Enjoy with fresh Berries, or just on its own!

PERFECT MERINGUE

•4 EGG WHITES • 200GR CASTOR SUGAR • ½ TSP CREAM OF TARTAR • ½ TSP VANILLA ESSENCE

1. In a clean and dry glass or metal bowl (not plastic, as it absorbs fats, and the egg white will not whisk to stiff peak).

Whisk the egg whites until foamy and add the tartar, whisk until soft peak and add 1tsp of sugar –whisk and repeat until the

sugar is done, also add the vanilla essence. Feel the meringue between your fingers it should be smooth, not grainy.

2. If you want to get colorful, add a few drops of food gel coloring. Pipe onto wax paper (spray & cook), and have fun with

different designs. Bake at 110 for 55 min.

note: if the eggs are cold, allow to come to room temperature about 30 minutes.

MY ULTIMATE CHOCOLATE BROWNIES

125GR BUTTER • 100GR DARK CHOCOLATE • 175GR SUGAR • 33GR FLOUR • 30GR COCO POWDER • 2 EGGS • 12GR WALNUTS/PECANS (OPTIONAL)

1. Set the oven at 180. Grease a baking tin. Melt the butter, chocolate and sugar over a double boiler, stir constantly.

Lightly whisk the eggs in a bowl and add slowly to the slightly cooled (not hot but warm) chocolate mix, whisk until smooth and shiny.

Sift flour and coco powder and mix in well with a wooden spoon. Add nuts. Bake for 20-25min. Allow to cool and Enjoy!

sweet TOOTH

62 GinJa food

gingerCrème Brulee

sweet TOOTH

63GinJa food

WATERKLOOF, THE AWE-INSPIRING CELLAR ‘IN THE SKY’ OUT-SIDE SOMERSET WEST, celebrated for its award-winning

architecture, elegant wines and omnipresent views, ele-

vates its wine tasting experience with a newly improved

Ploughman’s Platter brimming with local tastes and tidbits.

Available at R130 per person, this hearty offering of home-

grown goodness includes the estate’s own olives – the

very first batch has just been re-

leased – as well as Waterkloof’s 12

month naturally matured Healey’s

cheddar, which excelled as the

country’s finest Round Ched-

dar at the prestigious 2013 South

African Dairy Championships.

“Our olives are grown organically

right here on the estate and are

cured in a simple mixture of salt

and water and then flavoured

with farm Manager christiaan

Loots’ secret family recipe. We fill

our bottles with the glorious mix

of olives right here in our kitchen,

and each one is labelled by hand

with love and care,” shares wa-

terkloof Chef Grégory Czarnecki.

Chef Grégory follows a ‘little is big’

mantra and supports smaller, local

yet top notch quality producers to guarantee that the fresh-

ness and taste of its Ploughman’s Platter is paramount. Oth-

er delicacies on this tantalising tray of delights include cured

meat, fresh bread, pickled onions, gherkins and fig preserve.

“Waterkloof’s golden thread of sustainability runs right

through every aspect, from our bio-dynamic vineyards

to our tasting lounge and restaurant. People love the ro-

mance of harvesting ingredients from nature and knowing

where the food that they eat comes from,” adds Grégo-

ry who in addition to his platters also wows diners with

his contemporary, South African influenced French cui-

sine at the estate’s magnificently appointed restaurant.

Waterkloof’s tasting room is situated inside its 120-seater

fine dining restaurant, in a glass house on the slope of the

Schapenberg, overlooking the farm

and False Bay that has such an influ-

ence over its amphitheatre of vineyards

and also adds a fitting backdrop to an

elevated wine and dine experience.

There a grand 360 degree fireplace

dominates the space and while it adds

an interesting visual focus it also keep

things nice and cosy on chilly days.

What makes the Waterkloof experi-

ence so unique is that at all times one

feels part of the farming and wine-

making process, no matter if you are

outside on the balcony or inside, en-

joying wine in the lounge. The tasting

area with its over scaled, picture like

views of the farm and nature in prog-

ress, allows visitors to be at the centre

of the farm, celebrating the culmi-

nation of winemaking and tasting.

Waterkloof’s elegant wines can be tasted at the estate

seven day a week. a standard tasting costs r30 per per-

son for a flight of six wines from Waterkloof’s False Bay

and Peacock Ridge collections, or R40 for a premium

tasting of the estates exclusive Circle of Life and Cir-

cumstance wines. The sensory Ploughman’s Platter is

on offer at the tasting lounge from 10h00 till 15h00 . G

THE WATERKLOOF OLIVES CAN BE BOUGHT DIRECTLY FROM THE ESTATE AT R40 PER JAR. FOR MORE INFORMATION CONTACT WATERKLOOF ESTATE AT TEL: 021 858 1292; EMAIL SONJA@WATERKLOOFWINES.CO.ZA

OR VISIT WWW.WATERKLOOFWINES.CO.ZA. WATERKLOOF ESTATE IS LOCATED OUTSIDE SOMERSET WEST ON THE M9 SIR LOWRY’S PASS VILLAGE ROAD.

WINE

64 GinJa food

SMORGASBORD OF TASTE SENSATIONS ELEVATES WINE TASTING ExPERIENCE ‘IN THE SKY’

Above: Exterior of Waterkloof Restaurant with views of the Helderberg mounrain range. Below from left: The ‘Waterkloof Ploughman’s Platter’; interior of the dining area of the restaurant.

WINE

65GinJa food

Bouchard Finlayson’s Galpin Peak Pinot noir 2011 has been selected by Europe’s largest airline Lufthansa for its renowned ‘Vinothek Discoveries’ wine programme. Throughout Novem-

ber 2013, the award-winning wine will be served exclusively to First Class passengers on all Lufthansa intercontinental long

haul flights.

Growing on the slopes of Galpin Peak, the elusive Pinot noir varietal continues to be the vineyard’s jewel and flagship

wine. The Galpin Peak receives constant recognition; winemaker peter finlayson’s passion and experience having

earned him the name of South Africa’s ‘pinot pioneer’. Recent accolades include the ‘Best Red Wine’ award for the Galpin Peak 2011 in the new ‘Biodiversity and Wine initiative (bwi)’ category at the nedbank Green wine

awards 2012. the 2010 vintage earned 93 points in Wine Spectator Magazine in September 2012, and the Galpin Peak received a perfect 100/100 points in the

2011 SAWI (South African Wine Rating Index).

Typically Pinot noir-like in flavour, the 2011 is deftly balanced with lots of red berry fruit character and

pretty floral aromas. Excellent small French oak barrel maturation contribution assisted in achieving core strength, while its inherent balance and fruity

personality promises the development of added flavour dimensions over a period of ageing.

Lufthansa’s wine selection is presented in a beau-

tifully designed wine brochure, offering not only in-formation on the wines themselves but also on the

personal background story of the vineyards. The airline’s international First Class passengers will thus be able to learn more about the majestic Hemel-

en-Aarde Valley, Peter Finlayson, and Bouchard finlayson’s origins and development, all while en-

joying the vineyard’s trailblazing Galpin Peak Pinot noir flagship wine.

Top-quality wines that harmonise with exquisite

food are an essential accompaniment to Lufthan-sa’s gourmet menus. But while a fine wine may

seem full-bodied and well-rounded to a wine con-noisseur on the ground, its characteristic features

may change at cruising altitude. Low humidity on an aircraft affects one’s sense of taste and also the

way in which the bouquet develops. ‘For that rea-son, not all wines are suitable for drinking on board. Lufthansa therefore seeks the advice of Markus Del Monego, Master of Wine and World Champion Som-melier’, explains Axel Simon, Director Southern Africa for Lufthansa German Airlines and Swiss International Air Lines. Del Monego travels the world exclusively for Lufthansa in the quest for the finest treasures of the wine-world to recommend and be discovered by First and Business-Class passengers. ‘South Africa is known for its excellent wines, so our first class passengers are in for a treat this November!’ adds simon.

ABOUT BOUCHARD FINLAYSONestablished in 1989 in the temperate hemel-en-aarde Valley on 125 hectares (312 acres) of Walker Bay's prime viticultural land, Bouchard Finlayson Vineyard and Winery is a small cellar dedicated to the quality production of Pinot noir, Chardonnay and Sauvignon blanc. Ever since releasing their first vintages, the name Bouchard Finlayson has been internationally synonymous with excellence. today, owned by the red Carnation Hotels’ Tollman family and un-der the leadership of Victoria Tollman and winemaker peter finlayson, 22 hectares (54 acres) of the estate are currently under vine with 50% devoted to the varietal for which peter is most acclaimed – pinot noir. Other cultivars under production include Chardonnay, Sauvignon blanc and Sangiovese, as well as a handful under exploration. Bouchard Finlayson is an accredited Championship member of the biodiversity and wine initiative (bwi).

Situated on the R320 near Hermanus, Bouchard Finlayson vineyard and winery is open for tastings and sales Monday to Fri-day from 09h30 to 17h00 and on Saturdays from 10h00 to 13h00. For further informa-tion, call +27 28 312 3515; email info@bouchardfinlayson.co.za; or visit www.bouchardfinlayson.co.za. G

F I R S T C L A S S P I N O T N O I Rlufthansa first class passenGers to enJoY

bouchard finlaYson Galpin peak pinot noir 2011 this noVeMber

On this page: A bottle of Bouchard Finlayson Galpin Peak Pinot Noir 2011. Opposite page: Peter Finlayson in the Bouchard Finlayson vineyards

WINE

66 GinJa food

WINE

SPICY FISH CEVICHEN PAIRED WITH CARUSO 2012

Ceviche is considered Peru’s national dish. This best kept secret of South America is gaining reputa-tion in the modern world. Fish Ceviche is a very unique dish because of the chemical process that

occurs when the acid of the citrus comes in contact with the fish which is similar to what happens when the fish is cooked, and the flesh becomes opaque and firm.

Sommeliers Warehouse introduces this refreshing dish which is a perfect fresh start to spring

speciality. This summery sea Ceviche is perfectly paired with a Morgenster Italian Collection Caruso 2012 elaborating the essential tastes of the citrus, spice and cod.

CARUSO TASTING NOTES

COLOUR: A bright pink that promises fresh vibrant fruit. NOSE: Upfront in style. Sangiovese is evident in the aromas of pomegranate and wa-termelon. Rich sweet spice suggests an alluring Tuscan adventure. PALATTE: Balance is the name of this Italian masterpiece and Caruso does its name-sake proud. Rich and elegant, having a soft, velvety feel but with enough focus and length. There is a wonderful freshness of berries and soft cinnamon spice leaving you anticipating the next luscious sip.

FISH CEVICHE

You simply must try this dish to experience the various textures and wonderful fla-vours. Marinated fish and shrimp make a fabulous topper for crisp greens as a salad or use as a dip with tortilla chips. The acid in the citrus juice actually “cooks” the fish so no heat is necessary. Remember to plan ahead to marinate a total of 10 hours.1. Prep Time: 20 minutes2. Marination Time: 10 hours3. Total Time: 10 hours, 20 minutes4. Yield: 4 cups or 8 appetizer servings

INGREDIENTS:• 500g cod, (or any lean white fish) diced in 1cm cubes • 2⁄3 cup fresh lemon juice (about 4 lemons), divided use • 2⁄3 cup fresh lime juice (about 5 limes), divided use

• 1 teaspoon salt, divided use • 1⁄2 teaspoon dried oregano • 1 Tablespoon olive oil • 1⁄4 teaspoon white pepper • 1⁄4 teaspoon ground cumin • 1 medium tomato finely

diced • 1⁄2 medium sweet onion finely diced • 1 teaspoon white vinegar • 1 cup cooked frozen tiny salad shrimp, thawed, rinsed, and drained • 5 chillies • 1 Tablespoon Corian-

der finely chopped fresh • Grated Radish to garnish

PREPARATION:1. Combine fish, 1⁄3 cup lemon juice, 1⁄3 cup lime juice, 1⁄2 teaspoon salt, and oregano. Marinate

in refrigerator for 2 hours.2. Drain juice completely. Place drained fish into a heavy freezer zip lock bag.

3. combine remaining 1⁄2 teaspoon salt, 1/3 cup lemon juice, 1⁄3 cup lime juice, olive oil, white pep-per, cumin, tomato, onion, vinegar, shrimp, chillies, and coriander. Stir well. Add to drained fish in the

zip lock bag, squeeze out all the air, and seal. Refrigerate 8 hours or overnight. G

B L E N D

WINE

WINE

to experiment with this pairing GINJA is giving away SIX Bottles of

t’s and c’s apply sMs’s charged at r1.50. free sMs’s do not apply.

MORGENSTER CARUSOto WIN SMS “Caruso” followed by your name to 45901.

69GinJa food

FISH CEVICHE

food TALK

70 GinJa food

He’s a pin-up surfer with golden locks. He is also a qualified marine biologist with a passion for cooking. Last year he was crowned Cleo magazine’s Bachelor of the Year, confirming his place as one of Australia’s most popular new personalities.

Hayden Quinn first came to the attention of South African TV viewers in the third season of MasterChef Australia and, although he didn’t walk off with the grand prize, he wowed audiences with his culinary skills and his down-to-earth approach to life. Nothing seemed to phaze him.

Quinn fans – and there are lots of them – had an opportunity to see the Hayden in action at the Johannesburg Good Food andWine at the Coca-Cola Dome, Northriding, from September 21 to 24.

He joined forces at the show with MasterChef Australia judge and chef Gary Mehigan and British master baker, Paul Hollywood of The Great British Bake-Off fame.

It was Quinn’s first trip to Africa and was “incredibly excited” at the prospect. His girlfriend had already visited South Africa and she brought back glowing reports of the country.

In an interview, he said he hoped to do some surfing in Cape Town. “I won’t bring a surfboard but may borrow one.” He is familiar with Jeffery’s Bay, having seen the surfing movie, Endless Summer.

Asked about his visit to Johannesburg, Quinn said: “The thing I love about being able to go to something like the Good Food and Wine Show is that you get that one-on-one reaction with people, those who have watched you on TV or read your e-book. You get a chance

to really express to them your love for food, where your passion comes from and what excites you and what drives you to create the food.

“For me the biggest thrill of the show is being able to interact with crowds from the other side of the world and share my cooking secrets.”

He describes his cooking as “fresh, easy and fun.” Many of the dishes he creates one can easily cook on the braai.

Being in MasterChef Australia certainly changed his life. He became a celebrity overnight, got to travel all over Australia (and abroad), write cook books and meet people. But, basically, he insists he has not changed as a person.

“I’m still the same guy. Yesterday I was in the park playing football with the boys, drinking beer, eating a few pies and generally hanging out where and when I can. I’m still a normal, everyday, knock-about person and I think that’s what the people can relate to.

I am lucky to be able to experience some pretty extraordinary things in life.”

Asked about the highlights on the show, he said: “It was amazing to work with such a brilliant array of chefs and cooks. A highlight for me was just challenging myself each day. I revelled in these sorts of situations and it was great to be thrown into the deep

end and really have to put your skills to the test. You had to think on your feet.”

He said cooking has always been an integral part of his life. “I loved it and I grew up with it. My mom was a home economist and she taught me all the little tricks in the kitchen. I always knew something interesting was going to happen in my life. I just wasn’t sure what it was.

In the end it turned out to be MasterChef which allowed me to let the world know who I am. Food is one part of who I am but it encapsulates travel and sport, surfing and healthy eating. Food links it all together. When the episode of MasterChef which saw me being voted out, was

screened in South Africa, I had so many wonderful Internet posts and tweets from people in your country. It really touched me.”

It seems the 26-year-old’s friendly nature and adventurous spirit appeals to men and women of all ages and this year he became a proud ambassador for the iconic Australian brand ‘Bonds’. He also returned to TV screens for the ‘Kellogg’s

Nutrigrain Ironman Series’ as a beachside commentator.

Quinn has also completed work on his first hard-cover cookbook, Dish It Up, due out in December, and this will be an added boost to his top-rated series of recipe e-books.

He is not looking at opening his first restaurant just yet – “I need more experience and capital” – but wants to continue his merry way at present because it brings him enormous satisfaction. G

H A Y D E N Q U I N N a loVer of food, culture and all thinGs to do with the ocean

food TALK

71GinJa food

H A Y D E N ’ S C H I C K E N T O S T A D A S

• 500G CHICKEN THIGH FILLETS • 1 PACKET OF CORN TORTILLAS (SMALL OR LARGE) • VEGETABLE OIL, FOR SHALLOW FRYING • 1 x BUNCH CORIANDER, DICED • 400G GRATED CHEESE, CHEDDAR OR MILD PARMESAN

CHICKEN MARINADE: 6 GARLIC CLOVES, DICED • 1 TBS CUMIN SEED, GROUND • 1 TBS OREGANO, DRIED • 1 TBS SMOKED PAPRIKA• 5 DRIED GUAJILLO CHILIES, REHYDRATED (OR 2 DRIED RED CHILIES) • 1 TBS OLIVE OIL • ZEST OF 1 LEMON

• GUACAMOLE:• 2 AVOCADOS • 1⁄2 CUP CORRIANDER, ROUGHLY CHOPPED • 1 TOMATO, CHOPPED• 1⁄2 RED ONION, FINELY DICED • JUICE OF 1 LI ME, OR TO TASTE • SALT, TO TASTE

CHIPOTLE MAYONNAISE: EITHER 2TBS TINNED CHIPOTLE CHILIES, OR 6 DRIED CHIPOLTE (TO BE REHYDRATED)• 3 EGG YOLKS • 2 CUPS VEGETABLE OIL • 2 TSPS DIJON MUSTARD • 1 TBS CIDER VINEGAR• SALT, TO TASTE

* IF YOU DON’T HAVE CHIPOTLE CHILLIES YOU CAN ADD 1 TSP OF SMOKED PAPRIKA INSTEAD

BLACK BEAN & CORN SALSA: 400G BLACK BEANS, RINSED AND DRAINED • 310G CAN CORN KERNELS• ½ RED ONION, FINELY DICED • 1 GREEN CHILLI, FINELY DICED (OPTIONAL TO YOUR TASTE)

• 2 TBS OLIVE OIL • 1 TBS RED WINE VINEGAR • SALT, TO TASTE

1. to marinate the chicken, combine all marinade ingredients in a bowl, add chicken, massage the marinade into the chicken.

Cover with plastic wrap and let sit for a few hours, overnight, or if you don’t have time you can cook straight away.

2. To make the guacamole, combine all ingredients in bowl, mash all together until the ingredients come together, you can have it

chunky or blend it smooth depending on what you prefer. Finish off with salt, a squeeze of lime juice and extra chopped coriander.

3. To make the chipotle mayonnaise, combine egg yolks, mustard and vinegar, on low-med speed in mixer slowly add vegetable oil.

When the mixture is of a thick consistency and is at the volume you would like, add chipolte chillis (or paprika) and salt to taste.

4. to make the black bean and corn mix, combine all ingredients except the olive oil and vinegar in a bowl.

In a separate bowl, whisk the olive oil, red wine vinegar and salt. Pour over bean and corn mix to serve.

5. To cook the chicken, remove the chicken from the marinade bowl and cook on high heat on grill, fry pan or a BBQ,

for about 5 -7 minutes or until cooked through. Allow to cool slightly then shred or slice the meat, set aside.

6. To make the tostadas, using a 10cm ring cutter, cut out circles from the corn tortillas. Heat vegetable oil in deep frying pan to

high. Shallow fry both sides of the corn tortilla until golden colour. Remove and drain on paper towel.

7. Top each tostada with a spoonful of guacamole, shredded chicken, corn and black bean salsa,

a dollop of chipolte mayonnaise and grated cheese. Serve hot.

food TALK

72 GinJa food

food TALK

73GinJa food

HAYDEN’S CHICKEN TOSTADAS

H A Y D E N ’ S S A L T A N D P E P P E R S Q U I D

• 1KG FRESH WHOLE SQUID, CLEANED, LEGS KEPT WHOLE, BODY CUT INTO BITE SIZE TRIANGLES AND LIGHTLY SCORED.• 2 TBS SZECHUAN PEPPERCORNS, DRY ROASTED, GROUND • 3 TBS SALT • 500G PLAIN FLOUR • 500ML VEGETABLE OIL, FOR FRYING

DIPPING SAUCE: 3 TBS FISH SAUCE • 3 TBS RICE WINE VINEGAR • 2 TBS SUGAR • 2 GARLIC CLOVES FINELY CHOPPED• 2CM KNOB GINGER, GRATED OR FINELY CHOPPED • 1 BIRDS EYE CHILI, SLICED• 2 TBS LIME JUICE

GARNISH: FINELY SLICED LONG RED CHILI • CORIANDER LEAVES, ROUGHLY CHOPPED • LEMON WEDGES

Making the dipping sauce :Combine the fish sauce, rice wine vinegar and sugar in a small saucepan with 100ml of water over medium heat and stir until all sugar

has dissolved. Increase heat and cook until just before the liquid begins to boil. Allow to cool slightly and toss in the garlic, ginger and

chili. Add lime juice to taste. Allow to cool fully prior to serving. The dipping sauce can be kept in the fridge for a week.

1. The trickiest part of this dish is cleaning the squid, now it really isn’t that hard so don’t be scared, it can get a little messy but

that is all in the fun of it! See Father’s Day blog post for a step-by-step run through.

2. While cleaning the squid, get someone to help you by making the dipping sauce, once this is done leave in the fridge until needed.

3. Once your squid is cleaned and cut into beautiful pieces, it is all very simple from here. Begin heating your oil to 180ºC

in a large saucepan, wok or specialty deep fryer.

4. Combine your roasted and ground Szechuan pepper with the salt and flour, mix well. Dust each piece of squid lightly

with the flour mix (its easy to do this in a plastic bag, just do a couple at a time.

5. Once the oil has reached temperature, add the squid a couple of pieces at a time so that the oil remains at temperature,

this will allow you to ensure the squid has a beautiful golden crunch. Drain on paper towel and serve ASAP so that it is still hot

when it hits that table. Garnish with sliced chili, coriander, lemon wedge and of course the fresh dipping sauce.

74 GinJa food

75GinJa food

HAYDEN’S SALT AND PEPPER SQUID

H A Y D E N ’ S F I S H A N D C H I P S

FOR CHIPS: 8 LARGE GOLDEN DELIGHT POTATOES • 2 ½ L WATER • 2L VEGETABLE OIL • SEA SALT FLAKES

FOR THE FISH: • 1 CUP PLAIN FLOUR • 1 CUP BEER, ICE COLD • 2 EGG WHITES WHIPPED TO SOFT PEAKS• SALT • 12 LARGE FLATHEAD FILLETS (CHECK FOR BONES) • VEGETABLE OIL, FOR DEEP FRYING

AïOLI: 2 EGG YOLKS • 2 GARLIC CLOVES, FINELY CHOPPED • 1 TSP DIJON• PINCH SALT • 250ML GRAPESEED OIL • SQUEEZE LEMON JUICE

SERVING: LEMON WEDGES • SEA SALT

Making the chips: 1. Cut chips from the potatoes, either a rough cut or 1.5cm by 1.5cm batons, wash well under running

water for a 1-2mins to remove any excess starch.

2. Bring the water to the boil in a large pot and add a good pinch of the salt to the water along with the cut chips. Cook the chips

with the water just bubbling away gently for 10-12 mins or until the chips are on the verge of falling apart (this step is crucial).

Gently place on a wire rack and into the fridge until the chips are cold and dry, you could do this step the day before.

3. Fill a deep fryer or large wok or pot with the oil and heat to 130ºC. Fry the chips off in small batches for approx. 8 minutes or

until a very pale crust forms. Drain on paper towel and allow to dry and cool, chips can again be put in the fridge to dry out fully.

4. Heat oil to 180oC and fry the chips in batches until they are golden and very crisp. Drain on paper towel and season well with sea salt.

Making the Aïoli: 5. Add to a food processor (or mortar and pestle if you’re going old school) the egg yolks, garlic,

Dijon and salt, process well until combined.

6. While still processing or stirring vigorously with the pestle slowly add the oil a drop at a time to begin with to start off the

emulsification, as the mayonnaise begins to form pour the oil in a thin steady stream until you have a thick and creamy mayonnaise.

7. Add a small squeeze of lemon to taste.

Putting it all together: 8. Whisk your cold beer into the flour in a large stainless steel bowl, once combined fold in the egg whites

along with a seasoning of salt. Place in the fridge for 30mins to 1hr.

9. Add your vegetable oil to a large saucepan, wok or speciality deep fryer. Heat the oil to 190ºC. Prepare and cook the

fillets one two at a time, dip individually into the batter, coating the whole fillet and drain off any excess. Deep fry for 4-5mins

so that the fish is cooked and the batter is golden and crispy. Set aside on paper towel and continue with the remaining fish.

At this stage you chips should be ready to go and could be keeping warm in the oven if needed.

10. Serve with your Chips, Aïoli, a sprinkle of sea salt flakes and a wedge or two of lemon.

food TALK

76 GinJa food

food TALK

77GinJa food

HAYDEN’S FISH AND CHIPS

WHAT ARE MY FAVOURITE INGREDIENTS? This is a radical question because there really isn’t a favourite ingredient I think because this would limit me as a chef and retard my

development and passion for what I classify as good food. I really love good, fresh ingredients; fish that’s not older than 3 hours old;

vegetables that are properly ripe; meat that has been properly hung and butchered and dairy that hasn’t been played with too much.

At the moment I love making bread because it has a mind of its own and you really have to read it well to make

4 or 5 ingredients leave a lasting impression. But I suppose something else will challenge me later on in life and I’ll have

fun trying to perfect that.

WHO INSPIRES ME? Someone that creates simple things brilliantly and makes me feel like a fool for not thinking of it in the first place. Billy

Gallagher for his vision and support over the years. My Brother David for inspiring the art of pastry.

My wife Joanne for her ‘never say die’ attitude. Mike Jackson

for teaching me the consequences of dreaming big and helping me to reach those dreams.

MY MOST DIFFICULT INGREDIENTS TO USE : “Flour” because wheat has different genetic properties from continent to continent.

WHO WOULD YOU LIKE TO COOK FOR? I’ve cooked for a lot of celebrities when I worked in Europe but I would really love to cook for Robert

De Niro, only because I care about what he’ll think of my food.

WHAT IRRITATES YOU IN THE KITCHEN? Chefs who cook food they wouldn’t eat themselves. G

C O O K I N G W I T HG E R A R D V A N S T A D E N

WHY I BECAME A CHEF : i started as a trainee

chef in 1983 in Cape Town in an unknown

hotel called the claridges hotel in Green

Point but this doesn’t mean it was some

dodgy hotel used by unfaithful spouses, we

were all very proud of what we did and 90%

of the chefs that worked for Paul Dodsworth

(my Head Chef at the time) achieved great

things and went on to become great chefs

in their own rights. i started in the cold kitch-

en (Garmanger) were i learnt how to present

food on Platters for buffets and use vegeta-

bles and Pates as garnish and I suspect this

is what made me want to be a chef more

than anything in the world in those days we

worked long hours 18 hours on average with

1 day off a week, if we were lucky but there

was a lot of camaraderie and cooking was

a lot of fun for me especially the artistic side

of it and the impact it had on our guests

always made me extremely proud. I never re-

ally thought about flavour or different compo-

nents that a chef needed to make a mem-

orable culinary experience it was only many

years later that I realised that you have to look

at all the things you do in the kitchen to really

be a great chef. I was lucky in a sense that I

am very artistic and plating food, painting or

sculpting came pretty easily, but it was chef

Garth stroeble that had probably the great-

est impact on my career and it was him that

taught me that great food is lots of little things

done well (I later found out that it was a Quote

he had probably learnt from Fernand Point The

Father of Haute Cuisine). Chef Stroeble was a

meticulous chef who was always researching

new cooking trends and I must say without his

influence I would never have looked in the

right places to have achieved what i now take

for granted and do on a daily basis.

food TALK

78 GinJa food

GERARD’S CRISPY CALAMARI WITH SWEET DIPPING SAUCE

food TALK

79GinJa food

G R I L L E D B E E F F I L L E T , N I ç O I S E V E G E T A B L E S , R E D W I N E J U S A N D T R U F F L E H O L L A N D A I S E

• BEEF FILLET 800G • PEARL ONIONS 120G • CHERRY TOMATOES 120G • KALAMATA OLIVES 90G

• CARROTS 120G • POTATOES 400G • EGGS YOLK 1 • BUTTER 150G • THYME 2G • GREEN BEANS 125G• RED ONIONS 200G • GARLIC CRUSHED (FRESH) 10G • COARSELY CRUSHED BLACK PEPPER 5G

• MALDON SALT 20G • LEMON JUICE 15ML • WHITE WINE VINEGAR 15ML • BEEF BONES 200G• LEEK 50G • CELERY 50G • SPANISH ONIONS 50G • GARLIC CLOVES 20G • RED WINE 60ML

• WHITE WINE 20ML • ENGLISH SPINACH 100G • DIJON MUSTARD 10G • TRUFFLE OIL (WHITE) 3ML • TOMATOES 60G • BUTTON MUSHROOMS 80G• OLIVE OIL 100ML

METHOD FOR BEEF FILLET

Trim the fillet and truss into 100 gram medallions. Smear with the Dijon Mustard, Pepper, Thyme, olive oil and crushed Garlic.

Leave the fillet for 10 minutes so the flavour fuses with the meat. Grill aggressively until medium Rare.

METHOD FOR JUS Roast bones at 185º C until dark brown be careful not to. Burn the bones .

Chop the Leek, Celery, Spanish onions, Carrot off cuts, Thyme and Garlic into 2 cm pieces .

Add the vegetables to the beef bones then add a grand jus to the bones and boil until you have the desired flavour. Strain the stock.

Take the beef off cuts and sear in a hot pan with the tomatoes and sliced button mushrooms deglaze them with the red wine then add

the stock and reduce until you have the desired flavour and thickness. Strain again through a Chinwaise strainer. Season and serve.

METHOD FOR POTATOES Peel and turn potatoes. Take vegetable off cuts and melt them with the butter pour the butter over the potatoes and bake in the oven

at 150º C for +-1 hour

METHOD FOR NIçOISE VEGETABLES Peel, then turn the Carrots, Trim Green beans into bite sized pieces and blanch then peel the Cherry tomatoes, De-pip the olives.

trim and wash the spinach then blanche sear the vegetable separately in a hot pan and serve.

METHOD FOR HOLLANDAISE SAUCE Put the White wine Vinegar, Lemon Juice, white wine and water into a sauce pan and bring to boil

Strain and add to the egg yolk whisk the mixture together (Sabayon) until light and fluffy make sure the mixture is cooked

Then add the clarified butter slowly until the mixture is thick enough make sure you don’t add to much butter as

the sauce will split just before serving add the Truffle oil.

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

food TALK

80 GinJa food

GRILLED BEEF FILLET, NIçOISE VEGETABLES, RED WINE JUS AND TRUFFLE HOLLANDAISE

food TALK

81GinJa food

LEMON & ORANGE TARTWILD BERRY CAVIAR

food TALK

82 GinJa food

L E M O N & O R A N G E T A R TW I L D B E R R Y C A V I A R

• LEMON JUICE FRESH 200ML • CREAM 500ML • LEMON RIND 5G• EGGS 150ML • CASTOR SUGAR 80G • VANILLA POD 2G

• ORANGE JUICE 100ML • ORANGE RIND 2G • HONEY 20G

take all the ingredients in the recipe and Mix together until sMooth

FOR BISCUIT BASE: CAKE FLOUR 300G • ICING SUGAR 300G • LEMON RIND 5G • EGGS 80ML • BUTTER 100G

METHOD

Mix the entire recipe with a bat until all ingredients are smooth. Leave to cool in a fridge for 20 minutes. Roll out the dough

about 3 mm thick and place the dough into a round cake tin. Blind bake the biscuit and leave to cool .

METHOD FOR ORANGE CHIPPeel and slice the orange Very thinly add to thick spiced syrup and leave to dry on a silpat mat in an oven at 70ºC for 2 hours.

METHOD FOR BERRY CAVIARBlend 500 grams frozen berries and pass through a fine sieve and 50 grams of gelatine to every 500 mm of liquid add 150 grams

of sugar and heat the liquid until the gelatine is melted. Leave until the coulis jelly is 38ºC and pour into a Squeegee bottle.

Drip the ingredients into ice cold cooking oil (make sure the oil container is deep enough so that when the jelly hits the bottom

of the container the bubble would have already set. Sieve through a fine sieve and wash off the oil with iced water.

When the pastry is cool, pour in the mixture and bake the lemon and orange tart for +- 40 minutes at 100º C. Leave to cool

when baked. When cold, slice the tart into portions and caramelise the top of the Tart (a La Crème Brule) .

Roche the minted Crème fraiche add lemon and orange candy and place on top of the sliced Tart serve with the Berry Caviar.

S O F T B E L G I U M B R O W N I E S , P A V L O V A M E R I N G U E T R U F F L E S A N D V A N I L L A P O D I C E C R E A M

FOR BELGIUM BROWNIES : BUTTER 600G • MACADAMIA NUTS 100G • PECAN NUTS 100G • HAZEL NUTS 100G • SUGAR 1.1KG • CREAM CHEESE 40G • EGGS 10 • COCOA POWDER 130G • MIxED PEEL 200G • FLOUR 430G • BAKING POWDER 30G • SALT 10G

Whip the butter, sugar and cream cheese until fluffy and light slowly add the eggs. Fold in the Cocoa powder, Mixed peel, Flour,

baking powder and salt then add the nuts. Pour the mixture into a well-greased rectangular baking dish (the mixture shouldn’t be

higher than 2 centimetres thick). Bake at 180º C for 15 to 20 minutes. Leave to cool.

food TALK

83GinJa food

FOR THE GANASH: LINDT CHOCOLATE 70% 600G • CREAM 600ML • AMARETTO LIQUEUR 50ML • GLUCOSE 10ML

Heat cream till 90ºC then add the glucose and Amaretto liqueur. Take off the heat and add the chocolate stir continuously until

smooth and shiny then pour over the cold brownie and leave to set. Cut into required size.FOR THE PAVLOVA MERINGUE TRUFFLES: EGG WHITES 100ML • CASTER SUGAR 200G • VANILLA POD 1G

• FROZEN BERRIES 100G • GELATINE 10G • BRANDY 5ML • GANASH 30G

METHOD FOR MERINGUE:Take the egg whites and half the caster sugar whisk until very light then add the other half of the castor sugar

paste out on a silpat mat and bake at 70º C for 2 to 3 hours when dry blend to make crumbs.

METHOD FOR BERRY FILLING:Blend the frozen berries and pass through a fine sieve then add the brandy , at the same time take the page of gelatine and soak in

cold water until soft, remove the gelatine and add it to the berry pulp place the mixture on a low heat until the gelatine is dissolved in

the berry pulp. Pour the mixture into a small perisienne mould and freeze.

Remove the frozen jelly from the moulds and coat in the luke warm ganash you made for the

brownie and then crumb the truffle in the meringue crumbs .

METHOD FOR TEMPERING COVERTURE CHOCOLATE FOR CHOCOLATE CIGARS Take 100 grams of 70º C coverture (lindt) and melt it at 44º C then add another 100 grams of finely chopped chocolate to

the melted chocolate stir until all the chocolate is smooth (29º C).

Plaster the chocolate over a marble slab about 1mm thick smooth out evenly and cut the chocolate (shave) into cigars.

SOFT BELGIUM BROWNIES, PAVLOVA MERINGUE TRUFFLES AND VANILLA POD

ICE CREAM

food TALK

84 GinJa food

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

Twinings is delighted to announce the launch of their new range of fine teas - the Twinings Silky Pyramid collection. A lot of love, care and expertise go into preparing Twinings teas, to create their sensational taste. and sensational is exactly what twinings silky pyramids embody, in each fashionably designed silky bag. The launch of these teas will appeal to those constantly in search of new per fection – the adventurists who are always eager to experience the untried and exciting. The name ‘silky pyramid’ comes from the bag, which is an innovation from Twinings to enhance flavour. With the look and feel of silk, it is a synthetic, biodegradable mesh fabric, fashioned into a pyramid. These silky jewels of flavour soak up the water giving you a burst of superb taste from the loose leaf tea.

The new range comes in six exciting variants. These include: twinings Green tea Jasmine pearls, twinings english Breakfast, Twinings Liquorice Allsorts Earl Grey, Twinings Mint Humbug, Twinings Honeycomb Camomile and Twinings Fruit Infusion Gingersnap Peach. Each variant is special - just choose the one that matches your mood. For a sweet fragrant and delicate taste, nothing matches Jasmine Pearls Green Tea. Each of the jasmine pearls is hand-fashioned by twisting long downy leaf bud sets together and rolling them into silvery balls. Take a mug, pour freshly boiled water onto a bag, and watch as the pearls gently unravel. Twinings English Breakfast is a robust blend of the finest Assam, Kenyan and Ceylon teas. As you break open a new box, you’ll recognise the deep, sweet aroma that develops a gentle hint of caramel combined with a nutty and spicy aroma when brewed, with a noticeable smoky note.

Twinings Honeycomb Camomile Tea soothes with its per fectly pitched velvety sweetness. The honey blends per fectly with the whole bud camomile. Naturally caffeine free, with no added sugar, the taste is l ike the kiss of a sunbeam.

Fancy a tea that packs a classic twist? Try Twinings Liquorice Allsorts Earl Grey tea - a unique blend reputedly inspired by the legend of Liquorice Allsorts. Twinings’ master blenders used their finely-honed art to infuse top quality, whole leaf Earl Grey tea, bursting with bergamot flavour. Take a slow sip of Twinings Mint Humbug and let the subtle and delicate flavour transport you to the serene and refreshing taste of its finest peppermint and spearmint leaves. Twinings Fruit Infusion Gingersnap Peach, combines ginger’s warming tang and spicy notes with the tantalising flavour of the peach. This gives a zingy, sweet and refreshing infusion. since the ginger aids digestion and has remarkable reviving qualities, it’s the per fect after-dinner drink. Each one of these teas is made from the highest quality leaves and expertly blended to create that magical taste! This new, Whole Leaf Silky Pyramid range from Twinings is available from leading retail outlets nationally for approximately R124.00 and is bound to create a new demand. Twinings is distributed by Stafford Bros & Draeger, one of the leading food distributors in South Africa.

For further information on the delightful, new and deliciously innovative Twinings Silky Pyramid collection, visit www.staffordbros.com

i n t r o d u c e s e x o t i c n e w s i l k Y p Y r a M i d t e a c o l l e c t i o n

food TALK

C H R I S T I A A N C A M P B E L L E X E C U T I V E C H E F A T D E L A I R E G R A F F E S T A T E

food TALK

89GinJa food

cape town-born christiaan caMp-

bell heads up the two beautiful-

lY appointed restaurants on de-

laire Graff estate, the prestiGious

wine estate situated on top of the

helshooGte Mountain pass. sur-

rounded bY draMatic scenerY, the

estate lies at the heart of south

africa’s world-renowned beau-

tiful wine-GrowinG reGion, stel-

lenbosch, and contributes siGnifi-

cantlY to the cape’s reputation

for offerinG world-class culinarY

tourisM. the flaGship delaire Graff

restaurant, launched bY christiaan

and his teaM in 2009 to critical ac-

claiM, is surrounded bY iMMacu-

late VineYards, a Modern winerY

and eleGant wine-tastinG lounGe.

The highly talented and experienced chef

also oversees indochine, the asian-inspired

restaurant attached to the estate’s pri-

vate lodges and spa. When Christiaan first

launched the Delaire Graff Restaurant, his

brief from owner Laurence Graff was to

create a menu of accessible, unintimidat-

ing dishes reflecting the best of South Af-

rican ingredients and local provenance.

Cooking with ethically sourced produce that

is local, seasonal and sustainable is central to

christiaan’s philosophy both at home with his

family and in the restaurants on the estate.

His menus are always a celebration of the

best available ingredients from the surround-

ing wine region and elsewhere in South Africa.

Freshness, authenticity and artistrys charac-

terise each plate and dishes are constantly

evolving and being reinvented in rhythm with

the seasons never compromising on quality.

In his role as executive chef of the estate,

christiaan has really come into his own work-

ing among like-minded people who share

not only his holistic approach to the dining

experience but his passion and vision for

ethically sourced ingredients that reflect

the local terroir and a shift towards organ-

ic farming principles. Bio-dynamically grown

vegetables are picked straight from the es-

tate’s greenhouse and substantial gardens,

and Christiaan liaises closely with the farm

manager to ensure a steady supply of sea-

sonal vegetables, salad leaves and herbs.

All the estate’s garden waste, including se-

lect kitchen trimmings, are collected for an

enormous worm farm that produces nu-

trient-rich liquid fertiliser fed directly into

the vegetable garden irrigation system.

Eighty percent of the fresh produce that

forms part of Indochine’s Asian-style menu

is from the estate, while the main restau-

rant also buys in vegetables grown under

organic principles from Eric’s Vegetable

Farm on outlining areas of Stellenbosch.

‘The organic movement is gaining traction slow-

ly in South Africa. Initially I wanted everything

on my menus to be organic, but going green

is a process requiring passion and dedication.

I spend a lot of time sourcing the right sup-

pliers, people who speak the same lan-

guage and understand what I want. As

chefs working in one of the most beauti-

ful parts of the country, we are continually

driving the demand for quality, sustainably

produced ingredients,’ explains Christiaan.

‘I am convinced that we can eat our way

to a healthier planet one mouthful at a

time,’ muses Christiaan with a smile. ‘It may

start with something as simple as growing a

bed of spinach in a flower box on the bal-

cony of your apartment or supporting your

local farmers market or artisanal bakery.’

In the kitchens at Delaire Graff Estate, Christiaan

insists on meat that is free of hormones and

antibiotics and sourced from pasture-reared,

free-roaming animals exposed to natural sun-

light. If the best ingredients are not available

locally, he looks to other countries in Africa

rather than overseas. Says Christiaan: ‘You

won’t find scallops on my menu. The prawns

and langoustines come from Mozambique,

fresh crab is flown in from Namibia and we only

serve line-caught fish approved by SASSI, the

South African Sustainable Seafood Initiative’.

Unsurprisingly, people arrive at Delaire with

enormous expectations. ‘The collective expe-

rience of visiting the estate is vitally important

– it is not just about the food,’ says Christiaan. ‘I

work closely with the rest of the team to ensure

that every aspect of the guest experience is

exceptional, from the time someone makes

a reservation, to the welcome at the estate

entrance, being greeted and shown to the ta-

ble, the food and service, even the farewell. G

food TALK

90 GinJa food

L i n e F i s h w i t h o r a n g e g e l a n d

s a f f r o n c r e a m

food TALK

91GinJa food

92 GinJa food

fish and chipsØ 8 x 75g line caught hake fillet Ø Flour for dusting the fishØ salt & pepper

BAT TER:Ø 4g fresh yeastØ 170g stone ground white flourØ 200ml luke warm waterØ pinch of sugarØ pinch of salt

1. Combine the water, yeast and sugar2. Place the flour in a mixing bowl3. Make a well in the flour4. Slowly add the water mixture to the flour5. Stirring until a smooth batter forms 6. set aside and allow to prove in a warm spot7. Season the fillets of hake with salt and pepper, and dust in flour8. Using kitchen tweezers, dip the fillets into the batter and drop into a hot deep bath of frying oil9. fry till golden brown10. drain well on kitchen paper towel

CHIPS:Ø 8 x large potatoes (avalanche or up to date varietal)Ø frying oil

1. Peel the potatoes and cut into 10mm chips2. place the potato chips into a pot cover with water3. Bring the water up to simmering point4. Once the potato chips are three quarter cooked care-fully drain5. Lay out a tea towel and drain potatoe chips 6. allow to cool7.Once cool fry the chips, moderately hot oil, in batches till they are fully cooked, but with no colour8. fry the chips again in hot oil till golden brown and crisp9. drain on paper kitchen towel10. Season with flaked salt

93GinJa food

Ø 200ml freshly squeezed orange juice

Ø 3 sheets gelatine Ø 1ml iota

1. Sponge the gelatine leaves in a bath of

chilled water 2. Heat the orange juice till

warm 3. add the sponged gelatine and

sprinkle in the iota powder and stir until

dissolved 4. Set the mixture in the fridge

5. Puree the set mixture in the blender till

smooth

Ø 150g Fresh shimeji mushrooms Ø 100ml

white wine Ø 100ml white wine vinegar

Ø 125ml water Ø 50g sugar Ø 4g salt

Ø Bay leaf Ø peppercorns Ø coriander

seeds

1. Add the liquids, sugar, salt, and herbs to

a saucepan 2. Dissolve the sugar, and then

bring to the boil 3. skim off the herbs and

peppercorns 4. blanch the whole mush-

rooms in the boiling pickling juice 5. allow

the mushrooms and pickling juice to cool

down separately 6. once cool cover the

mushrooms with the pickling juice 7. use

mushrooms as desired

Fennel fondantØ 2 x large fennel bulbs Ø 30ml olive oil Ø 100g butter Ø 1 x star anise whole Ø 1 x

clove Ø 1 x bay leaf Ø 5 x pink peppercorn

Ø 2 x cardamom seed Ø 10 x fennel seed Ø 250ml vegetable stock

1. Square off the flat ended sides of the

bulb slice laterally through 2. Now you will

have four pieces of fennel bulb 3. in a solid

based pan add the olive oil 4. over a medi-

um heat slowly add colour to the flat sides

of the fennel bulbs 5. once they are a deep

golden brown, add the butter, vegetable

stock, herbs and spice 6. cover the pan

with a paper cartouche 7. allow to simmer

slowly until all the stock has cooked away

8. The fennel bulb should be tender but not

falling apart

Saffron creamØ 24 x fresh uncooked mussels Ø 1 x small

onion Ø 1 x small carrot Ø Fennel off cuts

Ø 3 cloves garlic crushed Ø 1gr saffron

Ø 5ml masala spice Ø 30ml olive oil Ø 200ml

white wine Ø 150ml cream Ø 50ml milk Ø 10 ml freshly squeezed lemon juice Ø 50g

butter

1. Dice the onion, carrot, and the fennel

bulb trimmings 2. In a sauce pan add the

oil and add the vegetables 3. Braise for 10

minutes allowing the flavours to develop 4. Add the mussels, masala spice and saffron

stir through the vegetables 5. add the

white wine and cover the pan for a minute

6. Once the mussels have popped open

remove them from the pan 7. cook the

alcohol out of the wine 8. add the milk and

cream 9. Bring to the simmer for two min-

utes 10. Pass the contents of pan through a

chinios into a clean sauce pan 11. Squeez-

ing out as much of the juice as possible 12. Add the lemon juice 13. To finish the sauce

bring it to the boil remove from the heat

14. Add the butter and emulsify with a high

speed hand blender

PUTTING IT ALL TOGETHERØ 4 fillet portions of Sassi approved Framed

Dusky Kob Ø 5 white wine steamed mussels

Ø 70g octopus (oven cooked for 4h at

160ºc) Ø 24 x fresh uncooked mussels Ø 1

x small onion Ø 1 x small carrot Ø Fennel off

cuts Ø 3 cloves garlic crushed Ø 1gr saffron

Ø 5ml masala spice Ø 30ml olive oil Ø 200ml

white wine Ø 150ml cream Ø 50ml milk Ø 10 ml freshly squeezed lemon juice Ø 50g

butter

1. score the skin 2. Season the fish with salt

and pepper 3. In a suitable pan add a dash

of olive oil and cook the fish skin side down

4.Heat the fondant 5. Warm up the sauce

6. Add the cooked mussels to the sauce 7. Place the fondant on the plates 8. share

out the sliced octopus 9. Spoon out the

mussels and divide between the plates 10. Flip over the fillets briefly, serve on top of the

fondants 11. Arrange the mushrooms over

the mussels and octopus 12. Re-emulsify the

sauce, spoon on to plates 13. spoon over

some of the orange gel over the mush-

rooms and seafood 13. serve at once

L i n e F i s h w i t h o r a n g e g e l a n d s a f f r o n c r e a m

94 GinJa food

T h a i s t e a m e d l i n e f i s h

Ø 600g Line fish (firm fish) Ø 400ml coconut

cream Ø 2 eggs Ø 10g sugar

Curry pasteØ 12 long dried red chillies Ø 30ml chopped

ginger Ø 45ml lemongrass (white part only)

Ø 10ml lime zest Ø 10ml coriander stalks

Ø 45ml red shallots Ø 60ml garlic Ø 10ml

shrimp paste Ø pinch coarse salt

1. soak chillies in hot water and remove all

the seeds when soft. 2. Grind all ingredients

in pestle and mortar to a paste and set

aside

Fish splashØ 75ml fish sauce Ø 15ml turmeric

1. Mix together and let it sit for 5 min

egg plant relish

Ø 400g egg plant cubed Ø 400g chopped

tomato Ø 100g chopped onion Ø 15ml

chopped chilli Ø 15ml chopped garlic Ø 45ml tomato paste Ø 20ml vinegar

Ø 45ml brown sugar Ø 5ml paprika Ø 5ml

ground cumin Ø 10g chopped coriander

leaves

1. Sweat the onions and garlic followed by

the paprika and cumin. 2. add the toma-

to paste, vinegar and sugar and cook till

the vinegar has evaporated. 3. add the

chopped tomatoes and half of the egg-

plant and cook till soft. 4. Deep fry the other

half of the eggplant till golden brown and

add it to the pot with the coriander and

chilli. 5. season to taste

SaladØ 50g lime segments Ø 50g lemon segments

Ø 5g chilli threads Ø 5g sliced lime leaves

Ø 20g enoki mushrooms Ø 5g ginger Ø 15g

coriander leaves Ø 15g thai basil leaves Ø 30g sliced red onion

1. combine all ingredients in a bowl and set

aside with the dressing

Salad dressingØ 75ml lemon juice Ø 75ml lime juice Ø 75ml

palm sugar Ø 15ml fish sauce

1. add everything in a pot and dissolve the

palm sugar over gentle heat.

cool down

PUTTING IT ALL TOGETHER1. First season the fish with the splash and

rest for 10 min 2. For the curry take all the

curry paste and mix it with the two eggs

over a bowl of ice to keep it as cool as

possible. Fold in the coconut cream and the

sugar 3. Divide the fish into four and place in

a banana leave parcel 4. Spoon the curry

paste over the fish and steam in the steamer

till cooked 5. serve hot with the eggplant

relish under the fish and topped with the

fresh dressed salad.

T h a i s t e a m e d l i n e f i s h

96 GinJa food

97GinJa food

loVe, FoodPASSION,PATIENCE

It's 4 am, and while the world is asleep, our hard work is done. Many questions and thoughts circle our minds as 80

baguettes for the day go into the oven. Was the dough at its peak? Were they scored correctly? And then as the hot air

and caramelised aroma from the oven steams over our fac-es, 15 minutes later our questions are answered. We are con-tent. The baguettes have generously sprung from the heat

and doubled in size resulting in the carefully placed scores in the bread bursting open. Pure delight. This is Volo Telo

99GinJa food

IT STARTED WITH A DREAM...It all began with hunger on a Madagascan

beach back in July 2006... And then an

old man on an old bicycle answered our

craving for great bread; his bike stacked

high with fresh baguettes, the taste and

experience was something to cherish and it

was something we wanted everyone back

home to enjoy. And so with that the name

Vovo Telo was born, taken from a place and

a moment in time where the inspiration first

took hold of us.

Richmond Hill, Port Elizabeth, soon became

our home... Artisan baking masters came

to share their skills and experiences with

us. Fresh aromas would drift down Raleigh

Street through the morning air, and people

would come to investigate, watching us at

work. Over time, our customers began to

realise what artisan baking was all about and

eventually, they would even begin to bring

their own fillings for our freshly baked bread

and sit and eat them on our stoep. So we

thought it was only hospitable to put down

some tables and chairs, and perhaps offer

a perfect coffee to go with that morning

croissant.

from there, options expanded into a range

of sandwiches, pastries, light breakfasts and

lunches that you can enjoy at any of our

bakeries today...

LOVE, PASSION, PATIENCE AND FOODAt Vovo Telo we produce our great breads

with the most finest, freshest ingredients that

we can find, trying to create something

special every day also using local, artisanal

products in all of our bakeries, and in turn

supporting producers who share our love for

quality and integrity - this from our stone-

ground flour, to Karoo olives, award-winning

Boerenkaas, free-range eggs and of course,

the local farm-fresh produce. So come

by one of our bakeries and pick up some

Soon the racks are full with cracklinG

loaVes and the bread beGins to sinG to us. we often stand & MarVel at all of the tYpes and shapes of the stacked bread, realisinG that theY are More than Just a source of food, theY are a Metaphor for abundance, Good health & the essence of an honest daY’s work.

food TALK

100 GinJa food

food TALK

101GinJa food

food TALK

102 GinJa food

breads and pastries fresh out of the oven, or

linger a while and enjoy a meal with us. We

loved making it, and we hope you can taste

the passion from its preparation.

Our master baker is Lloyd Mafukidze, who

has been with Vovo telo since the inception

of the brand in 2006. Arriving from Zimbabwe

with some previous baking experience to

find work and create a better life for himself,

he started off as a plumbers apprentice.

Determined to find his passion and exploit his

talents, he waited outside the original store

in the early hours of one morning for the

owner to arrive – offering his assistance and

expertise. he has since received his driver’s

license, and now works with us full time in our

head office as our head baker and trainer,

passing on his knowledge and passion to our

artisan bakers in our existing bakeries on a

daily basis.

To some bread is bread. To us bread is our

passion. Do you dream of the perfect loaf

of bread? We do, and it is what we strive to

achieve every day at each of our bakeries.

But this perfection doesn’t end at our

breads; we want each delicious meal served

and each cup of coffee to be a completely

magical experience.

Our coffee is roasted especially for Vovo Telo

by the Famous Brands Coffee Company.

In order to produce delicious coffee

creations to accompany our freshly baked

breads and pastries, a dedicated team of

trainers and support staff provide our baristas

with professional & skilled training, ensuring

our customers receive that consistent coffee

quality every time. We understand that this is

imperative, and another key to the success

of our business.

I SHOULDN’T BUT...In true Vovo Telo tradition, we believe every

ingredient needs to be of the highest quality

and that is why all of our pastries are made

with real ingredients. What could be better

than biting into that buttery croissant while

enjoying your flat white in the morning? With

layer upon layer of pastry that creates that

perfect delicacy; we make everything from

pain au chocolate, pain au raisins, berry

pinwheels, appletinis and much, much more.

So whatever your taste, we know that having

just one simply won’t be enough.

from creamy scrambled eggs on toasted

ciabatta, to ricotta hotcakes with honey

butter and banana or pain perdu (brioche

french toast with honey mascarpone cream

and berry compote), our breakfasts will liven

up any morning. Oh… and don’t forget a

shot of espresso for that morning kick!

There is plenty to choose from on our lunch

menu, like our popular pissaladière (thin crust

pizzas) or our generously filled sandwiches

and healthy salads that will make your lunch

break really feel like a break.

So whether you are after a quick bite or a

lazy day with a newspaper, a pastry and

a cappuccino, we will make sure you are

never disappointed. G

COME VISIT US DAILY FROM 7AMWWW.VOVOTELO.CO.ZA

food TALK

103GinJa food

The culinary awakening of recent years is not leaving anyone behind. It is well known that the TV culture of celebrity chefs and cooking related programming has awakened a surge of interest in adult chefs, but the phenomenon exists among the younger set as well. Kids are noticing what’s on their plates and becoming inquisitive about how it got there.

Our inspiration for this new addition to our Ginja magazine is none other than Hayden Brown. His passion for cooking started at an early age with a bit of a scientific angle. He would, at the tender age of about three or four, (my memory evades me), attack the grocery cupboard to mix his own spices. Being so young I wouldn’t allow him to handle the stove or oven so one morning he decided to make breakfast. Dry toast smothered in strawberry jam – he remembered I don’t eat butter or margarine, filter coffee in a plunger – ok so the coffee was with cold water and about half a bag of filter coffee, it may have even blocked the drain pipe!Chopped up fruit in a bowl – he actually did pretty well with this until I tasted his spices that he’d mixed.Not bad for a four year old. Since then his culinary interest has grown substantially. At the age of eleven he makes the most beautiful lamb shanks served on a creamy mash, a Thai inspired chicken and coriander dish, a spicy prawn pasta to name but a few.

He aspires to none other than Gordon Ramsay, who was generous enough to sign a book for him when we met him earlier this year and Master Chef Judge Benny Watching his talents and passion grow, I was hardly surprised by the concern he expressed last month for the lack of inspiring children’s recipe books. I quote “Mom, how come most kid’s recipe books are with recipes for mac and cheese or cut out sandwiches?”

This got me thinking, and him bouncing off walls at the idea of a “Ginja Junior Chef” insert to the magazine. He promptly put together this month’s launch edition which is nothing short of inspiring, fresh and challenging. G

“Ginja Junior Chef is designed to teach kids like me the fundamentals of kitchen safety, proper food handling, food preparation, cooking and baking techniques, food presentation, plating, table setting and manners and nurture our love for the culinary art.”

Junior Chef in training – Hayden Brown

Welcome to GINJA Junior ChefJunior CHEF

104 GinJa food

Hampers up for grabs!

We have FIVE

To stand a chance to WIN SMS “JUNIOR” followed by your full name to 45901 and post a recipe and image of you cooking on www.facebook.com/GINJAFood

Look out for our November Issue to see if you are a WINNER!

t’s & c’s apply. sMs charged at r1.50, free SMS’S do not apply.

105GinJa food

be a master of your

Last month we celebrated South Africa’s Heritage, we thought the best way to do this was around a braai with family and friends.

106 GinJa food

secret Braai sauceUse as a sauce or marinade for burgers, chicken, pork...• 1 Tbs olive oil• 1 jumbo onion, chopped• 2 Tbs peeled and chopped fresh ginger• 3 Tbs chilli powder• 3 cloves garlic, crushed with press• 1 can crushed pineapple in juice• 1 can crushed tomatoes in puree• 1⁄3 cup tomato sauce• ¼ cup apple cider vinegar• 3 Tbs dark brown sugar• 3 Tbs mild molasses• 2 tsp dry mustard• 1 pinch of salt

1. In a saucepan, heat olive oil over medium heat until hot. (Watch the sauce carefully as it bubbles up and splatters during cooking — the deeper the pan, the better.) Add onion and ginger and cook for 10 minutes or until onion is tender and golden. Add chilli powder and cook for a minute more, constantly stirring. Add garlic and crushed pineapple with its juice, and cook for a minute longer.

2. Remove saucepan from heat. Stir in tomatoes with their puree and the remaining ingredients.

3. Spoon ¼ of sauce into blender. At low speed, blend sauce until smooth. Pour sauce into bowl; repeat with remaining sauce. Return sauce to saucepan and heat to boiling over high heat. Reduce heat to medium-low and cook, partially covered for 25 minutes or until reduced to about 4 and ¾ cups, stirring occasionally.

4. Cover and refrigerate sauce if you aren’t using it right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in the freezer.

107GinJa food

homemade burgers • 44 ml paprika• 15 ml light brown sugar• 15 ml instant espresso, or finely ground coffee• 15 ml dried oregano• Kosher salt• Pepper• 1.7kg (85-percent lean) ground beef• Oil, for the grill• 12 hamburger buns• Cheese, lettuce, pickles, and tomatoes, for serving

1. Heat grill to medium-high. In a bowl, combine the paprika, sugar, espresso, oregano, and 1 tsp each salt and pepper.

2. Gently form the beef into 12 balls. (Don’t overwork the meat — this can result in a tough, dry burger.) Flatten each ball into a 2 cm thick patty. Using your thumb, make a shallow indent in the top of each patty. Sprinkle the patties with the redeye spice mixture.

3. Lightly oil the grill. Place the patties on the grill, indent-side facing up, and cook until the burgers release easily from the grill, 3 to 4 minutes. Flip and cook 3 to 4 minutes more for medium.

4. We recommend you grill the buns until lightly toasted. Serve the burgers on the buns. Top with your SECRET BARBEQUE SAUCE (see previous page for recipe), mayo and your desired toppings.

For a PERFECT Cheeseburger: Add a slice of cheese to each patty a minute before the burger is done; cover and cook until melted.

tIp:

Junior CHEF

108 GinJa food

Junior CHEF

109GinJa food

Junior CHEF

110 GinJa food

LEMON, GARLIC & OREGANO CHICKEN DRUMETTES

lemon, garlic & oregano chicken drumettes• Grated rind and juice of 1 lemon• 2 garlic cloves, bruised• 1 Tbs dried oregano• 1 long red chilli, finely chopped• 1 Tbs olive oil• 1kg chicken drumettes• 400g baby truss tomatoes• 2 bunches asparagus

1. Combine lemon rind and juice, garlic, oregano, chilli and oil in a shallow bowl. Add chicken and toss to coat. Cover and refrigerate for 1 hour or overnight to marinate.

2. Set aside at room temperature for 15 minutes first.

3. Heat grill to medium.

4. Drain chicken, discard garlic. Season with salt and cook, covered, for 20-25 minutes, frequently turning and brushing with marinade, until browned and cooked through.

5. Meanwhile, cook vegetables on oiled flat plate for 2-3 minutes. Serve with chicken.

honey & mustard baby back ribs.• 120 ml firmly packed brown sugar• 44 ml chilli powder• 4 ml cayenne pepper• Kosher salt• 3.6 kgs (5 to 6 racks) baby-back ribs• 180 ml Dijon mustard• 180 ml balsamic vinegar• 89 ml honey

1. Heat oven to 135ºC. In a small bowl, combine the brown sugar, chilli powder, cayenne and 1 teaspoon salt. Divide the

ribs between 2 rimmed baking sheets and rub with the spice mixture. Tightly cover the baking sheets with foil and bake until the meat is tender and easily pulls away from the bone, 2 to 2 ½ hours.

2. Meanwhile, in a medium bowl, whisk together the mustard, vinegar, and honey. Transfer ½ cup mustard mixture to a small bowl and set aside.

3. Heat grill to medium-high. Grill the ribs, basting with the sauce and turning occasionally, until they begin to char, 5 to 6 minutes. Cut into pieces and serve with reserved sauce.

Braaied mushrooms with parmesan cream• ½ bunch thyme, coarsely chopped, extra sprigs to serve• 2 Tbs olive oil• 2 garlic cloves, finely chopped• 8 x 100g large mushrooms• ½ cup (40g) grated parmesan• ½ cup (125ml) cream• 8 slices ciabatta bread, toasted• balsamic vinegar, baby spinach, to serve

1. Preheat grill on medium. Combine thyme, olive oil, garlic and 1 tsp salt in a shallow bowl. Toss through mushrooms, packing thyme and garlic into mushroom caps. Cook mushroom, gill-side up, for 20 minutes.

2. Meanwhile, combine parmesan and cream in a small saucepan on low heat. Stir constantly until smooth.

3. Place mushrooms gill-side up on bread slices. Drizzle with parmesan cream and a little balsamic vinegar and serve with extra thyme sprigs and baby spinach.

Prepare extra rub and store in an airtight container for up to 3 months. It’s great on steak, pork chops, fish, and burgers.

tIp:

Junior CHEF

111GinJa food

FINE DINING

***The Tasting Room at Le Quartier FrançaisWestern Capearea: franschhoekCuisine: Contemporary, Africanambience: classic eleganceDinner: Tuesday - Saturday021 876 2151Le Quartier Français, 16 Huguenot Road, Franschhoek

***De Hoek Country HouseNorth WestArea: MagaliesburgCuisine: Internationalambience: classic eleganceBreakfast: 7.30am-10.30am, Monday - SundayLunch: 12:30pm - 3:00pm, Monday - Sundaydinner: 6pm-9pm, Monday - Sunday014 577 9600Off the R563 towards Magaliesburg Village, follow signs to De Hoek Country House, Magaliesburg

*** Five HundredGautengArea: SandhurstCuisine: Fine Diningambience: classic elegancedinner: 6pm - midnight,

Tuesday to Saturday011 292 600036 Saxon Road, Sandhurst, Sandton

***Harvey’s Restaurant and Harry’s Cocktail BarKwaZulu-Natalarea: umhlanga rocksCuisine: Light meals, Pizzas, Seafood, Contemporary, Fusion, Mediterraneanambience: classic elegance, contemporary coolLunch: 11am - 2.30pm, Tuesday to Saturday - Cafe menu offered between lunch and dinnerdinner: 6pm - 9.30pm, Tuesday to Saturday031 561 4977Shop 13 Umhlanga Centre, 185 Ridge Road, Umhlanga Rocks

***Seven on KellnerFree StateArea: BloemfonteinCuisine: International, Mediterranean, African, Middle Eastern, Fine Dining, Vegetarianambience: hip & happeningLunch: 12 noon - 2pm, Monday to fridaydinner: 6pm - close, Monday to Saturday051 447 79287 Kellner Street, Westdene, Bloemfontein

SEAFOOD

*** The SquareWestern Capearea: newlandsCuisine: Sushi, Contemporary, International, South African, Fine Diningambience: classic eleganceOpening times: Monday to Sunday 6:30am - 10pm.021 657 4500Vineyard Hotel & Spa, Colinton Road (off Protea Road, Newlands, Cape Town)

***SantoriniNorth WestArea: Sun CityCuisine: Mediterranean, GreekAmbience: Comfy & Casual, Family friendlyLunch: 12 noon - 3:30pm, Monday to Sundaydinner: 6:00pm - close, Monday to Sunday014 557 5850Cascades Hotel, Sun City, Rustenburg

***AtriumGautengarea: sandtonCuisine: Light meals, Seafood, internationalambience: classic eleganceBreakfast: 6:00am - 11:00am, Monday to Sunday

R E S T A U R A N T G U I D Ethe GINJA Selection guide to dining out.

dine OUT

112 GinJa food

FIVE HUNDRED, SANDTON

dine OUT

113GinJa food

Lunch: 12 noon - 3:00pm, Monday to Sundaydinner: 6:00pm - 11:00pm, Monday to Sunday011 780 5555Corner Fifth and Maude Streets, Sandton, Johannesburg

***Al PescatoreKwaZulu-Natalarea: ballitoCuisine: Seafood, Mediterranean, italianambience: classic eleganceLunch: 11.30am - close, Monday to Sundaydinner: 11.30 - close, Monday to Sunday032 946 357414 Edward Place, on the beach, Ballito

***ADAMO RestaurantFree Statearea: clarensCuisine: Buffet, Health, Light meals, Seafood, Continental, Mediterranean, South Africanambience: classic elegance, familyBreakfast: 6:30am - 10:30am Mon - Fri, 6:30am - 11:00am weekends, Lunch: 12 noon - 2:30pm, Mon - Sun Dinner: 6:30pm - 11pm, Mon - Sun058 256 1212Corner Main and Van Der Merwe Street, Clarens, Bloemfontein

BISTRO

***Birds Boutique CaféWestern Capearea: cape townCuisine: Bistro, Deli, Light meals, Fusionambience: contemporary coolBreakfast: Saturday: 8:00am - 2:00pm, Monday to Saturday 7:00am - 5:00pmLunch: Saturday: 8:00am - 2:00pm, Monday to Saturday 7:00am - 5:00pm021 426 2534127 Bree Street, Cape Town

***Skye BistroNorth Westarea: hartebeespoortCuisine: Bistro, Mediterraneanambience: contemporary coolBreakfast: 7:00am - 12 noon, Monday to SundayLunch: 12 noon - 4:00pm, Monday to Sundaydinner: 6:00pm - close, Thursday to Saturday072 905 4919Opposite Jasmin, on the R511, Hartebeespoort

***Bistro at The PeechGautengarea: MelroseCuisine: Bistro, Contemporaryambience: contemporary coolBreakfast: Saturday to Sunday:

7:00am - 11:00am, Mon - fri: 6:30am - 11:00amLunch: 11:00am - 6:30pm, Mon - Satdinner: 6:30pm - 9:30pm, Mon - sat011 537 9797The Peech Hotel 61 North Street, Melrose, Johannesburg

***Caversham MillKwazulu-Natalarea: howickCuisine: Bistro, South AfricanAmbience: Comfy & CasualBreakfast: 8am - 10am, Monday - SundayLunch: 12 noon - 2pm, Monday - Sundaydinner: 6pm - 9.30pm, Wednesday - Saturday033 234 4524Caversham Road, Lions River, Lidgetton

***CaramellosFree StateArea: BloemfonteinCuisine: Deli, InternationalAmbience: Comfy & CasualBreakfast: Mon - Fri 7.30am - 7pm, Sat 7.30am - 5pm Sun 7.30am - 3pmLunch: Mon - Fri087 150 5099Shop 6, Preller Plain, Dan Pienaar, Bloemfontein

dine OUT

114 GinJa food