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MICHELANGELO HOTEL &
POL ROGER exclusive
champagnechefs edition
a tasteof portugal
OCTOBER/
NOVEMBER 2014
South Africa
R45.00 (incl.VAT)
Other Countries
R39.47 (excl. VAT)
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& what's trendingin the kitchen
DAVIDHIGGS SO YOU WANT TO
BE A CHEF?
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SA'S ONLY CHEFOWNED FOOD MAGAZINE
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Jamie Oliver Recycled
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“Every home should have a good set of cookware, serveware,
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MÉTHODE CAP CLASSIQUE The ‘champagne’ of South Africa 22
LOCATION, LOCATION, LOCATION The delightful Durbanville Hills cellar 84
ACROSS THE TABLE with La Motte’s cellarmaster 98
OBRIGADO PORTUGAL A taste of travel 64
TRAVEL
SUMMER FUN IN THE KITCHEN with Tracy Going 112
JUNIOR
FINE DINING BACK STAGE An exclusive Chef’s Table at The Michelangelo Hotel 08
SUBSCRIBE & WIN Luxury accommodation at The Michelangelo 20
CHAMPAGNE CHEFS Interviews with some of Cape Town’s top chefs 25
TOASTING AND TASTINGDelicious champagne infused dishes 30
SO YOU WANT TO BE A CHEF Chefs' schools investigated 41
COOK WITH THE LOOK A sneak peek into kitchen design trends 48
JEWELLED CONFECTIONARY Win a delectable diamond 56
CHEF’S ESSENTIALS A selection of fine cooking products and utensils 60
FOOD FIT FOR A KING Coniglio rabbit meat 76
SOLLY SAYS… Chef Solomon’s pan fired dorado 118
FOOD
DRINKS
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é t i t
CHEF’S NOTE A word from Chef Jacqui 04
CONTRIBUTORS 06
CHEF'S PICK Saffron, The golden spice 90
OUT AND ABOUT Fabulous foodie events 96ASK A CHEF David van Staden answers foodie questions 106
SUSS OUT SASSI Understanding sustainable seafood 120
BACK TO BASICS Perfecting potatoes 124
ON THE SHELF New products on the market 126
BOOK REVIEW Death by Burrito 129
OVER THE COALS A dining experience in NZ 134
GINJA CHEAT SHEET 136RECIPE INDEX 138
DIRECTORY 140
REGULARS
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You know that giddy feeling you get when you wakeup on your birthday knowing you have everything inthe world to be grateful for? Well, that’s how I feelabout this month’s edition of GINJA.
Infacet Jewelers and Von Geusau have collaboratedto sponsor the most spectacular diamond giveaway
in CHOCOLATE! I think I may become a subscriberthis month! To add to this glamour, we have pickedout some of the most prominent South Africanchefs and given you a gl impse into what makesthem tick. Our pick of “Champagne Chefs”.
While on the topic of champagne, I have to sharethis with you; this month Pol Roger offered us the
opportunity to pair recipes with their gorgeouschampagne. The champers arrives and I startexperimenting at home, when my husband walksin and almost has a coronary! His face, to see mecooking with some of his favourite champagnes,was priceless! I have to admit it was very much a“one for you, two for me” kind of experiment!
So before I get too carried away and tell you all the
juicy bits of what’s to follow, I hope you enjoy thismonth’s offerings of gorgeous food, spectaculargiveaways and unbelievable findings.
Don’t forget to write to me with your stories, recipesor comments at [email protected] Cooking
- Chef Jacqui Brown
c h e f ' s n o t e
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Three generations of the Bottega family have
produced some of Italy’s finest and most
sought-after wines and spirits; their enterprise
is situated in the heartland of Prosecco
country at Bibano di Godega, near Venice.
Bottega Prosecco Gold, regarded as theFerrari of Proseccos, is distributed in a
striking gold-plated bottle. The wine is
notable for its persistent foam and fine
bubble. Expect aromas of fruit and flowers,
scents of Golden Delicious apples, Williams
pears, and lily of the valley flowers.
The popularity of Prosecco, the Italian
equivalent of Champagne, is booming aroundthe world. In South Africa, the trend is on the
rise too as wine lovers discover the pleasures
of this enduring Italian sparkler.
Bottega products imported by Profumi D’Italia
are available at leading retailers nationwide,
including the liquor divisions of Pick n Pay,
Checkers, Spar, Ultra Liquor Stores, Makro,
Picardi, Blue Bottle and Liquor City.
Retail price R379.99.
Product info: Giuliana Abrahamse
(021) 554 4831 | email [email protected]
Press assistance: Manley Communications
0861 MANLEY (626 539) | premierbrands@
publicity.co.za.
BOTTEGA’SITALIAN
BUBBLIESHOT NEW
FAVOURITE
IN SA
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SCAN ME!SEE WHAT’SHAPPENINGONLINE!
CHIEF EDITOR & GROUP EXEC CHEFJACQUI [email protected]
MANAGING DIRECTOR& HEAD OF DISTRIBUTIONPARRY [email protected]+27 (0)82 522 1473
EDITORIAL CONTRIBUTORSHEATHER BLUMGARY WRIGHT
CONTENT MANAGER & CHEFBIANCA [email protected]
HEAD DESIGNER
KATE [email protected]
DESIGNER & ILLUSTRATORJACO OOSTHUYZEN [email protected]
MARKETINGBRIDGID HAMILTON [email protected]+27 (0)82 565 1591
ADVERTISING SALES & CLIENT SERVICENICKY [email protected]+27 (0)82 927 5408
SUBSCRIPTIONS & COMPETITIONSMAGGI VAN [email protected]+27 (0)83 857 2731
CONTACT US+27 (0)31 563 0054P O Box 20111Durban North, 4016WWW.GINJAFOOD.COM
®
o u r c o n t
r i b u t o r s EMILE JOUBERT is a wine marketer
and branding specialist, as well asa freelance writer and publishedauthor. He has been visitingPortugal regularly for over 30 years.
DAVID HIGGS is the internationallyacclaimed executive chef of
the world renowned SaxonBoutique Hotel, Villas & Spas in
Johannesburg.
NICK BRITT is a voracious readerhaving spent 45 years in bookpublishing. A keen golfer, he alsoloves writing and gardening and isa dab hand in the kitchen too.
TRACY GOING is a former Radioand Television News Anchor andpresenter who since leaving the
public arena has devoted herself toher next big passion namely food.
DAVID "SOLLY" SOLOMAN hasbeen a chef for most of his life.He and his wife Jane own Miller's Thumb, arguably the best fishrestaurant in Cape Town.
DAVID VAN STADEN, Tsogo Sun’sExecutive Chef, enjoys cooking,pottering in his herb and strawberry
garden, eating out, skateboarding andsurfing, all with his kids and wife.06
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BACKSTAGEFine dining
Chef Jacqui Brown and Michelangelo'sChef Rob Creaser treat their guests toa Pol Roger Champagne Chefs' table
Photography by Marcel Sigg
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Nothing sparkles as much as spring, excellent cooking andsuperb champagne.
Two chefs cooking at the Michelangelo Hotel's Piccolo Mondo
Restaurant whilst Pol Roger Champagne enhances the day, and
you have something seriously special. That is just what happened
when Chef Jacqui from Ginja partnered with Rob Creaser, Executive
Chef at the Michelangelo, to cook up a storm for a select handful of
very fortunate writers.
The playful chemistry between the two maestros was evident from
the outset as they prepared their delicious recipes and paired
them with the various Pol Roger champagnes in a relaxed and good
humoured manner.
Blogger Sarah Cangley (Cheek to Chic), Jessica Blythe (Get It)
and Bianca Pelser (De Kat magazine) as well as Andrea Nagel
(The Times) were the delighted invitees to share this sparklingevent with Chef Jacqui and Rob as well as Marcelle Nickloes from
Pol Roger.
Chef Rob also took the group of visitors for a tour of his kitchen and
surprised guests with complimentary chef hats and special aprons
before asking his guests to join him at the main Chefs’ Table.
Chefs’ Tables tend to inspire, and it wasn’t before long SommelierMichael De Wet was teaching Jessica Blythe the art of sabrage with
a humble bread knife to shrieks of delight from the group. General
Manager of The Michelangelo, Roberto Rosa, could also not resist
dropping in for a glass of Champagne to get in on the action at this
memorable event.
Needless to say, a very good time was had by all.
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Chef JACQUI BROWNJacqui is a dynamic chef, and thrives
on energy. Apart from the torque, she
wears many hats and masters many
trades. Jacqui’s time is spent juggling
cooking at events, sharing inspiration
at talks, producing a culinary
magazine, running an online shop,
travelling extensively, and is a devoted
mother of two active tweens. And the
most recent cherry on top; Chef Jacqui
has been appointed National Culinary
Arts Executive for The International
Hotel School.
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CHEF Rob Creaser Rob did his training during his National Service after being
given the advice, “do the chef’s course, you won’t go
hungry and everyone will be your friend”. On completion
he went to hone his skills in England working his way up
to sous chef of a large arts and entertainment complex.He returned to Cape Town, starting at the Mount Nelson
Hotel and eventually became Executive Chef of The
Victoria Junction Hotel. In search of new challenges he
took up a lodge position as Executive Chef of Londolozi
Private Game Reserve followed by a year travelling in Asia
experiencing new culinary styles. Rob is now Executive
Chef of The Michelangelo Hotel, flagship of the Legacy
group and a member of Leading Hotels of The World.
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SERVES: 10PREP TIME: 30 MINSCOOKING TIME: 25 HRS
PORK BELLY sous vide champagne
Chef Jacqui Brown's SousVide Champagne Pork
Belly, with an Apple andSage Purée, a Pea and Mint
Purée, Rind Popcorn andSweet Baby Carrots.
Easy Hard
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FOR THE CHAMPAGNE SOUS-VIDE
PORK BELLY
1. Prepare brine: Mix together salt andsugar in a large stockpot. Add peppercorns,
thyme and bay leaves. In a small saucepan
or kettle, bring about 500 ml of champagneto a boil. Pour the boiling water into the
stockpot, stirring to dissolve the salt and
sugar. Add the water, carrot, leek and onion.
Add the pork belly to the brine, ensuring
that it is completely covered. Refrigerate
overnight.
2. Remove the pork from the brine andbrush off any seasoning and discard the
brine. Place the brined pork belly in a
bag and vacuum seal on medium. Cook
sous-vide at 65˚C for 24 hours. Let rest
for 10 minutes, then submerge the bag in
an ice bath. Once cooled, refrigerate until
thoroughly chilled.
3. Cut and trim the pork belly into eight
evenly-sized rectangular blocks. Cut each
block into 2-3 smaller pieces. Place the
pork belly on a large plate, cover and store
in the refrigerator until ready to use.
For service heat a non-stick frying pan over
medium heat. Add the pieces of pork belly
and carefully sear for a few minutes on
each side until they are a rich golden brownall over.
FOR THE RIND POPCORN
1.Place pork rind in stockpot, cover withwater and bring to a boil.
2.Boil rind for approximately 3 to 4 hours,until very soft and able to tear apart easily.
3. Turn pot off and let cool for half an hour.
4.Remove rind from warm water and lieout onto cooling racks, rind side down, andplace in refrigerator for 2 hours.
5.Once chilled, remove rind from rackand scrape off any excess fat if any. (This
is important, the more fat you remove the
crispier your popcorn will get.)
6.Once you have removed all of the fat,dice the rind into 5mm cubes and allow todry out on a sheet tray overnight or until
completely dry.
7. The rind will feel rock hard and inedible,that’s how to know it's ready.
8.Once skin is completely dry, drop into adeep fryer and allow to puff. It'll take about
20 seconds.
9.Remove what is now the popcorn fromthe fryer, season with spice mix.
FOR THE APPLE, CIDER AND SAGE PURÉE
1.Gently sauté the onions in olive oil untilsoft and translucent.
2.Add the apples and butter and cookfor 5 minutes. Add sage, pepper, sugar
and cider and cook until the apples
are soft.
3.Purée in a food processor untilsmooth. Keep warm.
FOR THE PEA AND MINT PURÉE
1. Cook the peas in boiling water witha pinch of salt, with the lid off, for 3-4
minutes, until they are just cooked.
2. Drain and tip into a food processor andwhiz up with the butter, mint and seasonto taste. If you are making it ahead of time,
make sure that you do not cover it while it
is hot, so as to retain the fresh green colour.
Reheat gently when ready to serve.
TO ASSEMBLE
Arrange pork slices on generous smears of
pea purée and apple purée, sprinkle withrind popcorn. Garnish with sweet carrots,
pea shoots and micro herbs.
INGREDIENTS120 g salt
70 g granulated sugar
4 whole black peppercorns
3 bay leaves
3 sprigs thyme
1,5 L water, divided
500 ml champagne
1 medium carrot, cut into 2,5cm pieces
1 small leek, cut into 2,5cm pieces
1 small onion, cut into 2,5cm pieces
1 pork belly, about 2.5 - 3 kg
RIND POPCORN
Pork Belly Rind
2 Tbsps salt
4 Tbsps sugar
2 tsps cayenne
1 Tbsp parprika
Oil for deep-frying
APPLE, CIDER AND SAGE PURÉE
6 medium Granny Smith apples,
peeled,
cored and cut into thick slices
2 medium onions, sliced
20 small Sage leaves
500 ml cider
30g butter
1 pinch of freshly ground black pepper
Olive oil150g soft brown sugar
PEA AND MINT PURÉE
450 g baby peas
½ tsp freshly ground salt and black
pepper, or to taste
25 g butter
1 Tbsp roughly chopped mint
GARNISHPea shoots, Micro herbs
and Sweet carrots
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FOR THE CRISP PARMA
Buy good quality slices, place on a lightly greased tray
and crisp in a low oven.
FOR THE CHAI APPLE
Peel the apples and remove the flesh, squeeze the lime juice, mix together and add the butter. Wrap in foil and
bake at 180˚C until soft.
Remove and purée with chai spice. Season and store.
FOR THE OAT POLLEN CRUST
Toast the oats in a moderate oven then cool, add bee
pollen and bash in a mortar & pestle.
FOR THE VANILLA PUMPKIN
We use a small Parisian scoop for the pumpkin to
make perfect balls (all the offcuts went into a soup so
nothing was wasted). Make a stock from the vanilla and
water, then cook the pumpkin in it.
FOR THE DISH
1. Heat a pot of water to the boil, get ice ready.2. Place the honey comb and butter in a saucepan ona low stove to infuse and ladle off the clear butter.
3. Blanch the rock lobster for a minute in the waterand place in the ice.
4. Remove the lobster tail from the shell, smear withthe honey butter and place in a vacuum bag and seal.
Sous vide for 30 min at 46˚C. (Sous vide is a method
of cooking food sealed in airtight plastic bags in a
water bath or in a temperature-controlled steam
environment.)5. Remove and roll in the oat crust then pan seer.6. Cook edamame beans in boiling water for a coupleminutes.
7. Heat the chai apple, and warm the pumpkin balls inthe vanilla stock.
8. Plate with the chai apple then three disks of rocklobster. Add the vegetables, then garnish with Parma
Ham shards and soy “ca
INGREDIENTSFOR THE CRISP
PARMA
Good quality sliced Parma Ham
FOR THE CHAI APPLE3 granny smith apples
3 starking apples
2 limes
A knob of butter
1 tsp chai tea spice
FOR THE OAT POLLEN
CRUST
1 cup of oats
½ cup bee pollen
FOR THE VANILLA PUMPKIN
2 vanilla pods
300 ml water
7 pumpkin balls per portion
Seasoning
FOR THE DISH
6 rock lobster
300g butter
200g honey comb
Edamame beans
Vanilla pumpkin balls
Chai apple
Crisp Parma Ham
Soy caviar
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ROCK
LOBSTER
butter honey poached
SERVES: 6PREP TIME: 60 MINS
COOKING TIME: 30 MINS
Easy Hard
Chef Rob Creaser's ButterHoney poached RockLobster with an oat-pollencrust on a bed of chai apple,
vanilla pumpkin, edamamebeans, garnished with crispParma ham.
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Champagne poached pear and berry dessert “
CHEFS’ TABLES TEND TO INSPIRE,
and it wasn’t before longsommelier Michael De Wet wasteaching Jessica Blythe the art
of sabrage with a humble breadknife to SHRIEKS OF DELIGHT
FROM THE GROUP.
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FOR ADELIGHTFULLY
different theme, trya dinner using abit of the bubbly ASAN INGREDIENT in
“
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Pol RogerCHAMPAGNE PAIRING“Pol Roger is the 'gentlemen's' Champagne,”
as Jean-Paul Kauffman wrote in "Voyage enChampagne". It is not surprising, therefore,
that Winston Churchill, and even the British
Royal Family should have made it their
favourite over the years. This refinement
reflects a whole lifestyle. It is also a source of
infinite pleasure. Pol Roger Champagne has a
soul, created by the union of a family's spirit
and the character of a vineyard. The quality and excellence of Pol Roger was a
perfect pairing for our delectable dishes:
Amouche Bouche & Oyster Au Gratin
paired with Pol Roger Pure
Butter Honey Rock Lobster paired with Pol Roger Brut ReserveNon Vintage
Sous Vide ChampagnePork Bellypaired with Pol Roger Rich
Champagne Poached Pear andBerry Dessertpaired with Pol Roger Vintage 2004
Oysters au gratin
Pol Roger, exclusively
imported by Great Domaines
and available at selected
retailers. See www.
greatdomaines.co.za for afull list of stockists.
The Michelangelo hosts
special monthly Gourmet
Dinners with various
winemakers. For more
information contact the
Piccolo Mondo restaurantat The Michelangelo Hotel
on (011) 282-7000.
S b b d !
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LUXURY ACCOMMODATION FOR TWO | DECADENT DINNER & BREAKFAST | BACK AND NECK MASSAGE
Subscribe to GINJA The Food Magazine for 6 editions and stand a chance to
WIN TWO NIGHTS LUXURY ACCOMMODATION FOR TWO AT THE MICHELANGELO HOTEL
including a decadent 5 course dinner at Piccolo Mondo and breakfast, as well as a hot stone orwarm candle wax - back and neck massage
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IS IT TIME
TO SHOP
ONLINE
N BOER
MAAK
N PLANOR
WWW.GINJASHOP.COM
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MCC
méthode cap classiquethe 'champagne' of south africa
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The work done by the Cap ClassiqueProducers Association is driving theworld class quality of this celebratory
style of wine.
Champagne is a wine region in France renowned for
it's bubbly. Some years ago their controlling body, CIVC,
objected to the use of the word “Champenoise” by
other producers. As a result, Cape producers had to
come up with an alternative name and in South Africa,
this prestigious wine category became known as Cap
Classique.
The name was derived from the fact that the classic
art of winemaking was introduced to the Cape by the
French Huguenots, and the first bottle-fermented
sparkling wine produced at the Cape was called
Kaapse Vonkel (Cape Sparkle).
The Cap Classique Producers Association (CCPA)
was established in 1992 by a group of like-minded
producers who share a passion for bottle-fermented
sparkling wines, made according to the traditional
method (Méthode Champenoise). Their mission
is to promote South Africa’s premium Méthode
Cap Classique (MCC) wines, as well as the common
interests of the producers. They also intend to
establish MCC as a generic term to describe these
wines, ensuring that it is recognised both locally and
in the international marketplace.
The association is constantly striving to improve
the quality standards of all the members’ wines
made according to this classic bottle-fermentation
method. Part of achieving this goal is theestablishment of technical criteria and organoleptic
approval of base wines. Significantly, all the
serious producers of Cap Classique are members
of the association and they share a common objective
of cultural and educational upliftment of the
community.
Lovers of South African bottle-fermented bubbly can
rest assured that all Cap Classique wines are made
according to the traditional time-honoured method
and the quality promises to be better than ever.
Grapes are selected from a diversity of regions in the
Cape, resulting in highly individual styles. Only specificwhite and red grape varieties are used to ensure
delicate fruit and rich complexity. Grape selection
in the vineyards ensures that only perfectly healthy
grapes are handpicked and brought to the cellar.
Whole bunch pressing is at the heart of the winemaking
process, with only the first pressing, our cuveé, used to
make the various base wines destined to be called Cap
Classique. Individual base wines and blends are tasted
annually by the Association’s own members to ensure
that the final wine is of a high quality.
Once bottled, the bottles ferment and mature
horizontally in cool, dark cellars for a minimum of
twelve months. There are individual members who
ensure much longer yeast contact time, depending
on the style and vintage. After riddling and disgorging,
Cap Classique wines are left to mature on the cork for
some time, to ensure integration and balance. This
commitment to quality is evident in your glass every
time a Cap Classique cork is popped.
France is not the only country that can produce thiswine style to perfection.
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C H E F S
C h a m p a g n e
We spoke to some of
Cape Town’s top chefsand asked them a fewquestions they are not
often asked. Take abehind the scenes lookat the person beneath
the toque.
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MALIKA VANREENEN Executive ChefThe Cape Grace Hotel, Cape Town
Malika comes across as a warm-hearted
dedicated chef who is not afraid to embrace
the funny side of life.
GINJA: Where did you train to be achef?
MALIKA: Cape Town Hotel School
G: Most indispensable kitchen gadget?
M: A really sharp knife.
G: Worst culinary experience?
M: As a trainee, cooking in my very first
competition, I used a whole bottle
of fish sauce which I reduced and
thickened to serve with mussels as a jus.
The judges’ mouths were puckered to
say the very least.
G: If you won an all expenses holiday
anywhere in the world, what would
you do?
M: New York, New York. It’s the one placeon earth I feel challenged in every way.
G: What or who inspires you?
M: The amazing energy that is endemicin all human beings.
G: Are you an adventurer or a
spectator?
M: Definitely an adventurer.
G: Worst nightmare?
M: I have a recurring dream that
everything is ready for a function and
I discover that the meat is completely
frozen. More night terror than
nightmare from a chef’s perspective.
G: Favourite sports team?
M: I am not much of a fan but I did used
to watch football when I worked in the
UK some years back.
G: Favourite mode of travel?M: In March I went to St Helena as part
of an initiative between The Cape Grace
and the islands new hotel school. Fivedays each way on the RMS St Helena
made me realize what sea-sickness is
all about. So you can work out my least
favourite mode of travel. I had a fabulous
time on the island, however, which made
it all worth it.
G: Apart from cheffing, what other
talents would your colleagues say you
have?
M: Bionic hearing. My colleagues are
somewhat disturbed by my ability to
hear everything that is said, even in our
large, busy kitchen.
G: Comfort food?
M: Cheese on toast - a really wellmatured cheddar is essential for the
comfort factor.
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GINJA: Where did you train to be a
chef?
GARTH: The Cape Technikon Hotel
School and in-service at the MountNelson under the inspirational Garth
Stroebel.
G: What is the most unusual
ingredient you’ve cooked with?
GA: Giraffe when I worked at Shamwari.
G: Most indispensable kitchen
gadget?
GA: Definitely my new Thermo mix.G: If you won an all expenses holiday
anywhere in the world, what would
you do?
GA: I have had wonderful times in the
Napa valley and would go there again
like a shot.
G: Best boss ever?
GA: Garth Stroebel.G: Luxury item you cannot live
without?
GA: Castle Lite and wine gums
G: What or who inspires you?
GA: Right now I am inspired by Chefs
who cook comfort-style food.
G: Favourite sports team?
GA: The Stormers in super rugby, andthen I support the national side across
all the sporting codes.
G: Apart from cheffing, what other
talents would your colleagues say you
have?
GA: My soccer playing ability would
probably be it. I represented Western
Province Schools and I still play forAshford United in my favourite position,
left midfield.
G: Favourite trade supplier?
GA: Theo Ludz has been my veg supplier
for years. He can always pull something
out of the hat and the quality is top-
notch.
G: Comfort food?GA: I had it last night as a matter of
fact. Roast chicken with pomme purée
peas à la française – a delicious and
comforting delight.
GARTHALMAZAN Executive ChefCatharina’s at Steenberg, Constantia
A wholly engaging and highly energetic chef,
Garth oozes enthusiasm for a career he
clearly loves.
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SHYAMLONGANIExecutive Chef
Taj, Cape Town This warm and gentle chef has been at this
hotel since it opened five years ago and is
enjoying Cape Town to the fullest. His wife
Harpreet is Executive Sous Chef.
GINJA: Where did you train to bea chef?
SHYAM: India has a government
sponsored program whereby every
state has a Hotel School. Each year
about a million people apply and
eventually only about 12000 make
it through the rigorous acceptance
procedure. Although I hail from Delhi,
I was sent to Amerhabad where I
completed the intensive three year
full-time course.
G: What is the most unusual
ingredient you’ve cooked
with?
S: A chutney from the south of Indiathat is made from red ants. It is
surprisingly delicious.
G: Most indispensable kitchengadget?
S: A stick blender is always useful. I have
a very good Tefal one currently.
G: Worst dining experience?
S: When I worked in London my pet hate
was restaurants who purported
to be Indian but served Bangladeshi
food.
G: If you won an all expenses holiday
anywhere in the world, what would
you do?
S: I would be off to Peru in a heartbeat.
The food there is sublime and the
different ingredients really inspiring.
Peruvian food is going to be the cuisineof the next two decades in my opinion.
G: What or who inspires you?
S: A lifelong friend who now lives in theUSA. We were at school and
college together and he has always
been an inspiration. Another inspiring
man is a colleague who was shot in the
stomach and femur during that terrorist
attack on The Taj Mahal Palace Hotel,
Mumbai. Despite the terrible trauma,
he remains a really positive person and
I really admire him. I and my wife, who
was 7 months pregnant, were fortunate
to have been off on that dramatic day.
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29
PETER TEMPELHOFF
Executive ChefThe Cellars Hohenhort
This is a chef who, before going to work,
can often be found immersed in the ocean,
cutting kelp and seaweed which he uses as
ingredients – how fresh can you get?
f o o d
GINJA: Where did you train to be a
chef?
PETER: I was in the very first intake at The Institute of Culinary Artists (ICA),
Stellenbosch in 1996. I was the only male
student, so those were interesting times.
G: Most indispensable kitchen gadget?
P: A speed peeler is invaluable
particularly for very fine peels. The one
we currently use is a Swiss Kuhnrikon.
G: If you won an all expenses holidayanywhere in the world, what would you
do?
P: Japan would be my instant choice.
I have been there before and I am
completely smitten with the food, the
restaurants and the culture. Their work
ethic is also second to none. If I couldstretch the trip I would head on to
Thailand and Vietnam to take in some
street food.
G: Luxury item you can't live without?
P: Fois gras. The moment I first tasted it
as a young student I was overwhelmed
by it's incredible flavour. We have a
medley of fois gras and onions on TheGreenhouse menu that hits the spot with
most of our guests.
G: Worst nightmare?
P: Working at a London restaurant
called Automat when, in mid-service,
the extractor packed in. The open plan
restaurant rapidly filled with smoke andas patrons tried to evacuate the fire door
started closing. A really hairy moment
that fortunately was resolved. A lot of
diners left without paying, however!
G: Favourite sport?
P: Rugby and cricket, but I am also mad
about ice-hockey, having spent 5 years
of my youth living in Canada.G: Comfort food?
P: Chucking steak, chicken and wors on
the braai, and chilling with my wife and
kids is my kind of comfort.
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31
We bring out the champagne flutes and pop the corks, as Chef
Jacqui shares her creative culinary ways with champagne
at the chic Elements Café Bar. Situated on the terrace of
the Beverly Hills Hotel, Umhlanga’s hottest spot provides a
perfect panoramic backdrop to our fiesta of fizz.
Champagne lubricates the language of love – and whatcelebration is complete without a bottle or two of bubbly? So
why not add a bit of sparkle to your cooking? For a delightfully
different theme, try a dinner using a bit of the bubbly as
an ingredient in each course, from salad to dessert. Try out
some of Chef Jacqui’s effervescent champagne recipes. Use
champagne in your cooking instead of wine. Deglaze a pan,
or add in the early stages of a recipe and allow it to bubble up.
Most of the alcohol will be burnt out and it will add real depth of
flavor, becoming an integral part of the dish. Champagne is also
wonderful added at the end of cooking where it can give a fresh
and delicate flavour. If you have just a bit left in a bottle, stir it
into a parmesan risotto just before serving to make a simple
dish sublime.
f o o
TASTINGToasting &Delicious champagne
infused dishes from Chef Jacqui Brown
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CITRUS TO SEAoysters with frozen champagne grapesand a champagne-grapefruit dressing
INGREDIENTS6-10 fresh oysters
Juice of one grapefruit
250 ml champagne
1 shallot, finely chopped
12 red grapes, grapefruit
flesh and micro herbs to
garnish
Salt and pepper to taste
1. Soak the red grapesin 125ml of champagne
overnight. Drain and place in
freezer.
2. In a dressing bottle, mixremaining 125ml champagne,
grapefruit juice and choppedshallot. Mix well, season with
salt and pepper and chill.
3. Arrange the oysters over atray of ice and drizzle with the
chilled dressing. Scatter tray
and oysters with champagne
grapes, micro herbs and the
flesh of the grapefruit.
Easy Hard
SERVES: 4PREP TIME: 20 MINS
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CHAMPAGNE lubricates thelanguage OF LOVE
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FOR A
DELIGHTFULLYdifferent theme, trya dinner using abit of the bubbly AS
AN INGREDIENT ineach course.
“
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1. Separate the tails from the body. Remove theflesh from the tails.
2. To make stock: Place all the shells in a deep pot
with 3 litres of water, half an onion, the bay leavesand the peppercorns, carrots, celery and salt.
Simmer for 30 – 45 minutes and strain the stock into
a clean saucepan. Continue to simmer until the liquid
has halved in volume. Add a large pinch of saffron
and turn down the heat to keep the stock warm to
make the risotto.
3. For the crayfish: Melt a knob of butter in a bowland add finely chopped garlic, chopped red chilli, saltand pepper. Cover the crayfish in the butter and braai
over an open flame. Be careful not to overcook! Then
set aside.
4. For the risotto: Over medium heat, gently sautéthe shallots in the olive oil and butter in a heavy
based pot or saucepan until soft and translucent,
careful not to burn. Add the garlic, chopped chilli, salt
and pepper, followed by the rice. Fry gently until therice grains become translucent around the edges.
5. Add the champagne and simmer until the alcoholhas evaporated. Turn down the heat and begin
adding the stock one ladle at a time, only adding
more once the rice has absorbed everything. Be
careful not to over work the rice and turn it to
'mush'. After approximately 20 minutes of stirring
and adding stock, your rice should be cooked. Keeptesting until the rice is just cooked. Just before it is
ready, you can add the finely grated Parmesan and
crayfish meat.
6. Check your seasoning and serve immediately inwarmed bowls.
7. Garnish with some crème fraîche or mascarponeand a sprig of tarragon.
INGREDIENTS4 whole crayfish
3 L of water
½ onion
2 bay leaves
A few black peppercorns
Good pinch of saffron strands
1 Tbsp extra virgin olive oil
50g butter
3 shallots, very finely diced
1 garlic clove, crushed
300g arborio rice
250ml champagne
½ cup Parmesan cheese finely grated
1 red chilli (seedless and finely chopped)
OCEAN
TALEchampagne andcrayfish risotto
SERVES: 4PREP TIME: 60 MINS
COOKING TIME: 30 MINS
35
Easy Hard
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CHAMPAGNE
FORESTFLOORa champagne infuseddessert
Easy Hard
SERVES: 4
MARSHMALLOWS
MAKES 80 X 3CM SQUARES
INGREDIENTSMARSHMALLOWS o
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MAKES: 80 X 3CM SQUARES
1. In a small saucepan, add the 250ml champagneand simmer gently until it has reduced down to ¼
cup. Swirl the pan gently to prevent it from burning.
Set aside.2. Add the gelatin and 125ml of the ice-coldchampagne to the bowl of a mixer fitted with the
whisk attachment.
3. In a medium saucepan, add the remainingice-cold champagne, granulated sugar, corn syrup
and salt. Place the pan over medium to high heat
and cover with the lid. Allow the mixture to cook for
3 to 4 minutes. Remove the lid and attach a candythermometer to the pan. Cook until the mixture
reaches 120˚C. Immediately remove from the heat.
4. Turn the mixer on low and slowly pour the hotmixture down the side of the bowl. Increase the
speed to high and whisk until it becomes thick and
lukewarm. During the last minute add the vanilla
extract and reduced champagne (start on low and
increase to high once incorporated).5. Whisk together the confectioners’ sugar andcornstarch in a small bowl. Spray a 22 by 30 cm
baking dish with nonstick cooking spray. Generously
coat the bottom and sides of the pan with a dusting
of the confectioners’ sugar mixture, reserving the
rest for later.
6. When the marshmallow mixture is ready, pourinto the prepared dish and use a lightly greasedspatula to spread evenly. Let the marshmallows sit
uncovered for about an hour. Next, sprinkle the top
generously with the confectioners’ sugar mixture,
using enough for it to be lightly covered. Let the
marshmallows sit uncovered at room temperature
for at least three hours.
7. Gently remove the marshmallow from the pan
and place on a cutting board. Using a pizza wheel,
sharp knife or cookie cutter (dusted with the
MARSHMALLOWS
500 ml chilled champagne
3 pkts unflavoured gelatin
1 ½ cups granulated sugar
250 ml light corn syrup¼ tsp salt
1 tsp vanilla extract
¼ cup confectioners’ sugar
¼ cup cornstarch
POACHED PEARS
500 ml champagne
1,5 L water 1 cinnamon stick
1 vanilla bean (or ½ tsp vanilla extract)
1 tsp grapefruit zest
1 tsp lemon juice
8 mini pears, peeled with stems intact
SALTY CARAMELISED WALNUT CRUMBLE
200g walnuts
Champagne syrup (from above)
2 cups granulated sugar
Flaky salt
Mini ginger biscuits
SORBET
750 ml good quality champagne
1 cup granulated sugar
300 ml cups water
250 ml pink grapefruit juice freshly
squeezed
cup lemon juice, freshly squeezed
MERINGUES
3 large egg whites, at room temperature
½ cup sugar
½ tsp vanilla extract
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f o
confectioners’ sugar mixture) cut into 3cm squares heat Stir until mixture comes to a boil; reduce heat ando o d
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confectioners sugar mixture), cut into 3cm squares.
Lightly dust all the sides of each marshmallow with the
confectioners’ sugar mixture to prevent them from
sticking. Store in an airtight container for up to three
weeks.
VANILLA CHAMPAGNE POACHED PEARS
PREP TIME: 5 MINUTES / COOK TIME: 20 MINUTES
1. Stir together the champagne, water, cinnamonstick, vanilla bean, grapefruit zest and lemon juice in
a large saucepan. Bring the mixture to a simmer over
medium-high heat and add the prepared pears. Poach
the pears, uncovered, for 7 to 9 minutes, until they turntender, but not mushy.
2. Use a large slotted spoon to transfer the pearsonto a serving plate. Reserve the syrup for Salty
Caramelized Walnut Crumble.
SALTY CARAMELISED WALNUT CRUMBLE
1. Return the poaching liquid to a simmer, add thesugar, and allow the mixture to reduce by half involume, about 6 to 8 minutes. The syrup is ready when
it is thick enough to coat the back of a spoon. Remove
the cinnamon stick and vanilla bean from the syrup.
2. Roast the walnuts on a baking tray at 180˚C for 10minutes. Add the nuts to the thick stick syrup. Stir until
the nuts are well coated and set aside to cool.
3. Once cooled sprinkle with a pinch of flaky salt totaste.4. When ready to use for dessert, add roughly choppedginger biscuits.
CHAMPAGNE AND GRAPEFRUIT SORBET
1. Uncork the champagne 1-2 hours before using. Then gradually pour it, allowing for foaming, into a
container and set aside.
2. Combine sugar and water in a pot over medium
heat. Stir until mixture comes to a boil; reduce heat and
simmer for 5 minutes. Remove from heat, cover and
stand until cool.
3. To the champagne, add sugar syrup, grapefruit
juice and lemon juice (do not strain pulp); stir untilblended.
4. Ice Cream Maker - Transfer mixture to icecream maker, process according to manufacturer's
instructions.
5. Freezer Method - Pour into container, cover andplace mixture in the freezer. When it is semi-solid,
mash it up with a fork and refreeze. When frozen,
place in a food processor or blender and process untilsmooth. Cover and refreeze until serving time.
MINI MERINGUES
1. Place the egg whites and sugar in a large metalbowl set over simmering water. Whisk constantly until
the sugar melts and the mixture is very thin and warm.
Remove from the heat and whisk with an electric mixer
on high speed until stiff peaks form. Add the vanillaextract.
2. Drop the meringue into mounds on the preparedtray with a tablespoon, or fill a disposable piping bag
with the meringue and pipe through a star tip.
3. Bake until firm, about an hour. Turn off the ovenand let the drops dry until cooked, about one more
hour. For a chewier texture, shorten the baking time.
ASSEMBLING THE DESSERT
Arrange the crumble to create a base for the
other dessert elements. Scatter the base with
meringues, marshmallows and frozen grapes
(See Citrus to Sea recipe).
Arrange the pears neatly on one side of the plate
and create a balance using spheres of the
grapefruit sorbet.
38
f o
ESTABLISHING
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PASSPORT TO BECOMING A HOSPITALITY PROFESSIONAL
ESTABLISHING
YOURSELF AS A
HOSPITALITYPROFESSIONAL
The Private Hotel School with it'sskilled team of professionals,
facilitates nationally and internationallyaccredited qualications.
A recognised, best practiceprivate higher educational institution.
Realising your aspirations of a careerin the dynamic world of hospitality.
www.privatehotelschool.co.za
+27 21 881 3792
Approved, registered and accredited in
South Africa. Endorsed by the internationally
acclaimed American Hospitality Academy
and City & Guilds of London.
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Industry relevant training conducted by
professional chefs in a practically intensive
course equips graduate chefs for entry
into the industry, including: hotels,
restaurants, yachts, food product
developers and food styling.
It is rare for students to be trained hands
on, every day, by chefs with high level
experience, and since the school opened
in 2004, they have constantly produced
winners in all the major cooking competitions
in South Africa and even abroad.
+27 (0)21 447 3168 | [email protected] | www.sachefsacademy.com
f o r c h
e f s ,
b y c h e f s
f o o d
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f
41David Higgs, Executive Chef of the Saxon, advises on guiding your child who
wants to be a chef, and on choosing the correct chef school.
So you want to be a
CHEF?
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With the Matric exams in full cry,hoards of South African youngstersare considering their future careers.
I am often asked to give tips on how to go about
educating a child for the industry. Here are my key
pointers for ensuring that you make the correct
choice.
The great thing is that we have loads ofestablishments to choose from. The negative
is that most of them are expensive. I think it is
important for you to make sure that your child
truly wants to pursue this as a career. To succeed
in this industry they have to be 100% dedicated
and willing to work very long hours.
If possible, let him or her find a restaurant wherethey can work for a week or two during a holiday.
Working as a waiter over weekends will also give
them a very good idea of what the job involves. Even
just a bit of job shadowing will help. There is nothing
better than first-hand experience and there is no
place like the kitchen to gain the necessary insight.
Even if they decide afterwards that they are not cut
out for such a life, no harm would have been done.
When deciding on schools there are however a
few important things to ask and look for:
Firstly, we are all different. As I have said, there are
many schools to choose from, so take the time
and visit as many as you can. Meet the people who
are going to teach your child. It is essential that
there is a good energy between your child and the
tutors and lecturers.
Secondly, check the credentials of the person
actually tutoring your child. Make certain that
they are qualified to do so and have the required
experience.
Thirdly, look at the facilities. Establish that there
is enough proper equipment available to teachthe number of pupils in the class. If things start
looking a little domestic, as if someone is trying
to run a cooking school from their home kitchen,
alarm bells should start ringing.
Fourthly, make sure the curriculum is balanced
between theory and practical classes. Ideally a
curriculum should provide equal opportunity fortheory and practice. But some people are more
practically inclined and if that is the case with your
child, choose a more practical environment and
vice versa.
Also confirm that the pastry/baking element is
sufficient. If your child is better in a more practical
environment choose something that has a strongpractical element to it and vice versa. You can also
check with respected chefs in the area on what
their thoughts are. They can sometimes be biased
so trust your gut.
It is the most incredible industry to be part of.
Once you are qualified, there are so many exciting
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33
opportunities, from a career in fine dining to
industrial catering for the airlines. There is always
something for everyone and the world trulybecomes your oyster.
Lastly, and perhaps the most important thing to
remember, is that the right attitude and a true
passion for what you do is a key prerequisite for
success. If your child does not possess these two
elements, you can't blame the school for doing a
half assed job.
Our profession is not easy and don't let
anyone tell you it gets easier. The older and
more experienced you become, the more
responsibilities you have, and that is where a
vocational passion will see you through.
Here is a list of schools you can check out: TheCulinary Academy, Institute of Culinary Arts, Prue
Leith Chefs Academy, Silwood School of Cookery,
Capsicum Culinary Studio, South African Chefs
Academy, Warwick's Chef School, HTA School of
Culinary Art, Food & Beverage Institute.
Good luck!
THE GREAT THING IS THATwe have loads ofestablishments to choose from. THE NEGATIVE IS THAT
most of them are expensive.
“
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f
44
Clockwise: Studentsmastering macaroons
at Capsicum; Studentsin a lecture and a
creative deliciousdessert from the
South African ChefsAcademy.
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Thanks to David Higgs’ excellent advice on how
to go about choosing a chef school, you are now
armed with the tools to prepare your child in
understanding just which way to go. If a stint
working in a restaurant has totally inspired your
child and ignited a passion for a chef’s life then itis time to find the right chef school.
Ginja has taken a snapshot of four different
schools just to give you an idea as to how, although
most of them offer similar excellence, each has a
different take on the way they do things.
SOUTH AFRICAN CHEFS ACADEMYMotto – For chefs, by chefs
‘Strong legs and a thick skin required’ is the
humorous take by this school on what is required
to be a successful chef.
The South African Chefs Academy offers a variety
of full and part time courses and is becomingparticularly popular in the industry for the day
release programmes which they offer. Emphasis on
a hands-on application of skills learned is intense
and the courses are accredited by City and Guilds.
The academy has partnered with the prestigious
Mount Nelson Hotel and various other major
hotels, to expose students to the rigours of the
industry during their training.Due to strong
demand for owner Paul Hartman to provide
similar training in Gauteng, a new branch of
the Academy will be opening in Norwood,Johannesburg in January 2015.
CAPSICUM CULINARY STUDIOCapsicum Culinary Studio is the largest Chef
school in Southern Africa, with Campuses in
Johannesburg, Pretoria, Boksburg, Cape Town,
Durban, and Port Elizabeth. Whether you aspire to
be an Executive Chef or merely wish to learn thebasics of cooking the school offers a broad range
of Chef courses and cooking classes to meet the
individual needs of prospective students.
They can choose to study full time, part time, or
simply try their hand at a short course, which may
be a good way of dipping a toe into the water
before plunging into a full time course.
All of the Capsicum chef courses, pastry
classes and cooking courses are accredited
internationally by City & Guilds, an important
consideration when seeking employment
abroad.
CHEFS' SCHOOLS INVESTIGATED
45
A 'pour' over some of the prominent chef schools in Cape Town.
THE PRIVATE HOTEL SCHOOL
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THE PRIVATE HOTEL SCHOOLLearning at The Private Hotel School takes place in an
operational environment. Students regularly cater for
conferences, functions and events and benefit from continuousin-service training. The theory and the practical are constantly
interwoven to provide a true reflection of the industry. There is
also residential accommodation for up to 13 students for those
wishing to live on campus.
The school is accredited by the American Hospitality Academy-
International Hotel Management Schools (AHA-IHMS) and is
the only South African school offering an Advanced Diploma inHospitality Education. They are also a registered and approved
centre for the City & Guilds Group and have a partnership
arrangement with Stellenbosch University.
INTERNATIONAL HOTEL SCHOOL This school has campuses in Sandton, Cape Town and Durban
as well as an exclusive culinary studio in Plettenberg Bay. Their
Online Campus offers students the opportunity to completecertificates or diplomas, add on to existing qualifications or to
attain new qualifications. The flexibility and convenience of
online study is making this route increasingly popular.
Their traineeship programmes follow the apprenticeship ‘earn
while you learn’ principles, ensuring that trainees participate
in practical training in the workplace at leading establishments
nationwide, and complete their theoretical study by way ofdistance learning through the IHS Online Campus. The school
also has a night school, offering evening lectures on campus and
short courses are also available.
Their work integrated learning principle for full time students
ensures that they spend fifty percent of their time following
the academic curriculum on campus, and the rest of the time
gaining practical experience in the industry.
Clockwise: A PrivateHotel School
student flambéing;A decadent dessert
and a student makingbiscuits from
the InternationalHotel School.
MY DAUGHTER GOT
BURNED AT SCHOOL
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BURNED AT SCHOOL
Caroline Callaghan, Mother.Lianne Holt | Graduate 2007
“Luckily making Crème Brûlée got easier. Lianne’s qualification at Capsicum Culinary Studiolaunched her multi-faceted career. She is a Pastry Lecturer, Food Stylist, Photographer andowns a bespoke cake business, Petite Boucheé.”
@capsicumcooking
Internationally Accredited Programmes on offer:
Certificate or Diploma in Food Preparation & Cooking,
Diploma in Patisserie.
Other: Programme in Chocolate Arts and Confectionary (CPT, JHB),
Certificate in Sugarcraft. (CPT, JHB, BKS, DBN)
Offered on full time and part time basis.
086 111 CHEF (2433)www.capsicumcooking.co.za
ENROL NOW!
CPT • PE • DBN • JHB • BKS • PTA
Find a campus close to you!
Read more about her story at www.capsicumcooking.co.za
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COOKwith the look
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A sneak preview of what to expect in kitchen design in the coming year,courtesy of The Kitchen Specialists Association
When it comes to changing trendsregarding kitchens and their design
to each element. The combining of textures helped
to create ‘living’ spaces, aimed at encouraging
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regarding kitchens and their design,South Africa takes its inspiration from
the European industry and is usually a year or so behind in implementing them.
To take a peek at what we can expect in the next
few years there is no better place to look than
Eurocucina 2014, the influential International
Kitchen Furniture Exhibition that has been taking
place in Milan since 1974.
This year’s show saw a move away from the ultra-
modern kitchen. Designs had a new maturity and
sensibility aimed at fulfilling the practical needs of
the consumer. Linear design was very prominent. This
way of designing, where the bulk of the cabinetry
is built up against one wall often with a kitchen
island parallel to the main cabinets, has developedto accommodate open plan living. It is perfect for
both small and large spaces. The use of linear design
creates clean lines and a sense of simplicity that
works for both modern or traditional aesthetics.
High gloss surfaces are very popular at the moment.
The move away from this was perhaps one of the
most drastic shifts seen at the show. The kitchensdisplayed focused on the juxtaposition of a variety
of textures with designers moving away from the
reflective, polished look of a high gloss kitchen to a
more sophisticated mix of textures. Matte finishes
dominated, with edited use of reflective surfaces.
Steel, glass, laminates, natural stone and quartz
surfaces, porcelain and timber were displayed as
the preferred materials with various effects applied
g p , g g
interaction and practicality in the kitchen.
By mixing materials the new designs created a
dynamic layering of textures. Combinations of
concrete, metals, glass, wood, laminates, quartz
and marble, with a clear focus on natural-looking
products were showcased. Timber veneers, stone
finishes, ceramic surfaces and metallic patterning
were prominent. The incorporation of natural
elements into the design is in line with the rising
awareness of sustainability. This was echoed by theinclusion of green spaces in the kitchen with potted
herb and flower ‘gardens’.
Technological innovation is being used more and
more. The focus on space saving saw mini-bars
emerging automatically from kitchen countertops,
automated cupboard doors hiding and revealing
cabinet contents, and kitchen countertops movinghorizontally and vertically to cater for real-time
solutions to easy dining and hiding away the
less attractive kitchen elements. This applied to
appliances as well with extractor fans that emerge
from countertops at the press of a button.
One thing that has not changed is the inclusion of a
dining table in the kitchen, either freestanding or aspart of the countertop. Many designs incorporated
a conjoined dining space attached to the main
kitchen island, allowing the kitchen to become the
firm hub of hospitality in the home. With South
Africans being notorious for their love of family,
friends and good food, this trend is very suited to
our lifestyle. The continuation of this design trend
shows that open plan living and the kitchen as a
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51
BY MIXING MATERIALS the new designs created a
dynamic LAYERING OF TEXTURES.
“
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52
CLEAN LINES WITH
MINIMAL opening upthe space and making the
kitchen part
of theLARGER LIVING
ENVIRONMENT arevery popular .
“
central living area is here to stay. Some designs went even grip ‘handles’. Although we have seen this trend
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further with the interlinking of the kitchen and living space
through the addition of couches and televisions to the
kitchen area.
Lighting in the kitchen played a vital design roll. The popular
lighting trend was low-hanging lights suspended over the
island space, however, more and more designers opted
for floor-level lighting on the kickboards and continued
to use LED strips beneath high level cabinets and on the
inner corners of open shelving. A new trend that stood out
was LED lighting appearing within drawers, switching onautomatically when the drawer is opened.
Cabinets were mostly free of traditional handles and
showcased the popular push-touch technology and finger
already in South Africa we are going to see it grow in
popularity. Combined with linear design, handleless
cabinets add to the clean and simple lines. A lack of handles
allowed focus to fall squarely on the cabinet cladding
material and the layout of the kitchen.
The design trend with countertops was to keep them
exceptionally slim, adding to a clean, sophisticated look.
Some designers opted for a reverse bevel, cutting away the
original surface thickness to create the illusion of a super-
thin top. Improved technologies in cabinet constructionshowed thinner cabinet doors, which beautifully matched
the thinner surfaces. Some designers created visual interest
by combining chunkier surface materials with the thin,
porcelain, timber, marble, or engineered stone tops.
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The new trends showed the disappearance
of the glossy bright colours. These were
replaced with mostly dark, monochromatic
tones. Dark and light timber tones were
popular giving the kitchens a more
masculine overtone. In some cases one or
two primary colours were used as interest
points. The best designs incorporated a
combination of textures in the same tones.
If this is what we are seeing in 2014 inEurope what are we seeing now, here in
South Africa? South Africa still loves the
country kitchen but we are now seeing a
move to a contemporary country kitchen
which embraces more modern materials and
cleaner lines while still retaining the warmth
and homeliness of a country kitchen.
The modern kitchen, however, is still king.
Clean lines with minimal clutter opening up
the space and making the kitchen part of the
larger living environment are very popular.
The combination of materials like duco or
high gloss wrap with veneered timber or
timber effect laminate in natural and neutral
tones can be seen a lot.
There is a move away from door handles with
doors either being fitted with a push open/
close system or with a routered handle profile.
Ergonomics has become more important
in the design of the kitchen and because
of this we are seeing more drawers being
included in the design. Although this can
be more costly due to the added hardware,
drawers offer a more dynamic solution to
storage, especially if you look at the array of
accessories that can be used to maximize
your storage options.
When it comes to appliances we have also
see a return of the integrated appliance.
In keeping with the desire for clean lines
these reduce the clutter of bulky fridges,dishwashers etc. Hidden from view they
don’t spoil the sense of space you are trying
to create.
The inclusion of some kind of multifunctional
dining space is also popular. Whether it is
a breakfast bar or a counter that adapts
to a dining area, multi-level surfaces thatfacilitate family time and kitchen eating are
prevalent. Engineered stone and granite are
the products of choice and are sometimes
combined with timber such as bamboo.
So, how do you protect yourself when you
start investigating a kitchen renovation? If
you use a KSA registered kitchen companyyou will have the security of knowing that the
company is in good standing in the industry.
You will also have free access to the their
dispute resolution services and holding
account should you be nervous about
handing over funds directly to the kitchen
company. Visit www.ksa.co.za for more
information.
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kenwood.co.za
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worth R19 000
the world’s most deliciously delectable diamondencased in a luxury Belgian chocolate creationWIN
An unprecedented pairing of luxury and fine craft. OneGINJA d ill i thi i di d i h d
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At the time of going to print the final product had not yet beencreated in order to ensure that the chocolate is at its freshest whenthe winner receives it. To view the final prize as it was launched inCape Town visit www.ginjafood.com
It may be too good to eat, but you won’t be able to resist. The diamond isforever – but the memory of this uniquely delectable setting is eternal.
THE PRIZE:• A carefully selected .50ct round, brilliant cut chocolate diamond with
the accompanying certificate of authenticity from Infacet Jewellers.• A luxury handcrafted setting of ne Belgian chocolate from von Geusau.
• Free door-to-door delivery, security and insurance from Destination
Express Courier Brokers.
* The Prize may differ from that which is on display.
Scan this QR code to enter
or visit www.ginjafood.com/
competitions. Fill in the secret
code 007 on your online entryform. Entries close on 5th
December 2014.
GINJA reader will win this genuine diamond in a hand-crafted setting of luxury Belgian chocolate.
www.vgchocolate.co.za | www.infacet.co.za | [email protected]
JEWELLED Von Geusau Chocolates is a leading supplier of thefinest chocolate in the luxury chocolate market inSouth Africa. They import the finest couverture
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JEWELLEDconfectionaryGINJA magazine selected Infacet Jewellers
and Von Guesau’s chocolatier to designand create the perfect luxury chocolatesetting for this genuine diamond giveaway.
Imagine the decadence of exquisite handmade
Belgian chocolate being combined in a luxurious
confection containing a diamond of the highest
quality... a mouth-watering combination exclusively
designed to satisfy the most discerning of tastes.
Infacet Jewellers and von Geusau Chocolates have
collaborated to craft just such a sublime pairing.
58
South Africa. They import the finest couverture
from Belgium which they blend with farm-fresh
cream and an innovative array of exotic liqueurs,
roasted nuts and other enticing additions. Theirexquisite chocolates are all meticulously made by
hand using only the finest, freshest and original
ingredients. Innovative spicy and aromatic
chocolates are also part of the extensive range.
Owner and master chocolatier, Richard von Geusau
opened the Guesau Fine Chocolate studio just over
14 years ago in the town of Greyton. The business
was born of Richard’s sheer passion and desire to
offer South Africans a taste of the world's finest
chocolate without having to import it. He prides
himself on impeccable quality, personal service,
and attention to detail, and innovation. He is no
stranger to chocolate pairings, having collaborated
with Waterford Wines to create a captivating range
specially for their wine tasting and pairing. He is
also adept at pairing chocolate with
single malt whiskies and brandies, masterfully
Wallabies as well as our very own "gems", the Bokke.
Many a sportsman’s sweetheart has been treated
to an Infacet creation made individually for them,
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59
g , y
combining flavours that enhance one another to
reveal the heightened dimensions that chocolate
opens the palate to.www.vgchocolate.co.za to find out more.
Infacet Jewellers in Cape Town is owner-managed
by the dynamically energetic duo Brigitte Jenkinson
and Janine Van Zyl, who between them, have 30
years of experience in the diamond and jewellery.
Infacet Jewellers is situated in a private suite in the
heart of Cape Town’s city, where customers visit for
fine jewellery and diamonds at wholesale prices.
Their expertise is in custom made jewellery that
pairs the gem and the person for whom it has
been chosen, showing their unique understanding
of bespoke fitting. They are hugely popular
with visiting rugby teams, the All Blacks and the
y ,
commissioned by their adoring man. Whether in a
pendant, a ring, a bracelet a broach, or – believe it -
an authentic diamond confection, there is nothinga diamond isn’t made for! Janine, a qualified
jewellery designer with strong international design
expertise and Brigitte, who has an extensive
marketing and public relations background make
up this formidable team. They are always available
to assist you with important decisions when
you need to as choose that special diamond, or
jewellery piece.
www.infacet.co.za to find out more.
Left to right: The VonGeusau and Infacet
teams brainstormingtheir collaboration
creation; A selectionof Von Geusau's
Belgian chocolate;Richard von Geusau
creating in thekitchen; and the
dynamic duo Brigitte
Jenkinson and Janine
Van Zyl.
Put your foot in it bowlCarrol Boyes. R3440.
Chef's spoonLiv'in. R219.
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Epicurean® breadboard Liv'in. R659.
5
2
6
7
4
8
3
1.Preserving jar The Space. R99. 2.Oil and vinegar set Le Creuset. R540. 3.GEFU ® fish bone tweezers Liv'in. R189.4.GEFU ® ravioli cutter Liv'in. R249. 5.Soup bowl Carrol Boyes. R119. 6.Tovolo chef knife Liv'in. R159.
S lt k
Pâté set Carrol Boyes. R415.
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CHEF'S essentials
Mini colander
Le Creuset. R200.
Mighty Spice Express cookbook
The Space. R335.
Salt crockLe Creuset. R320.
Abstract glasses The Space. R22 each
9
10
11
12
7.Tempo locking tongs Liv'in. R299. 8.Assam indigo material Biggie Best. R199/m. 9.Heart napkin rings Biggie Best. R21,60 ea.10.Ladle Carrol Boyes. R980. 11.Lid Sid The Space. R120. 12.Mini casserole pot Liv'in. R699.
j a a d v e r t o r i a l
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PERFECT cupthe NESCAFÉ Dolce Gusto brings the coffee shop menu to your home
62
g i n j
Coffee appreciation has never been bigger and there
f l h d ’ k h diff b
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1 1
’
,. : :
: . .
are few people who don’t know the difference between
a cappuccino and a latté. The biggest growth in the
coffee sphere, however, is at-home appreciation andthanks to state-of-the-art technology and innovations.
Nowadays one can easily whip up a double espresso
to-go, without having to set a foot outside.
NESCAFÉ has taken this notion one step further
with their range of Dolce Gusto machines, designed
to provide consumers with coffee shop quality
beverages with the minimum of hassle and mess.
Using a unique capsule system, NESCAFÉ Dolce Gusto
machines produce a coffee, tea or chocolate drink in
seconds and with just a push of a button. There are 11
delicious capsule flavours in the NESCAFÉ Dolce Gusto
family – from traditional cappuccino to chococino
and even a tea latté – so there’s certainly a flavour
for every mood and occasion. And with the optionfor a cold coffee based drink - NESCAFÉ Dolce Gusto
machines and beverage flavours really are an all day,
all year asset to any home.
Take your pick of NESCAFÉ Dolce Gusto flavours:
Chococino - A rich and velvety hot chocolate made
with the finest cocoa beans and rounded off with alayer of frothy milk.
Latte Macchiato – Steamed frothy milk, slightly
sweetened with a layer of smooth, full bodied
espresso.
Mocha – A smooth dark taste of coffee with a layer
of rich, chocolate flavour.
Vanilla Latte Macchiato – A frothy cup of steamed
milk with full bodied espresso and a vanilla twist.
Caramel Latte Macchiato - A frothy cup of steamed
milk with full bodied espresso and a caramel twist.
Cappuccino – A shot of espresso topped
with deliciously sweet and frothy milk.
Americano – Briskly aromatic and
balanced, Americano is the perfect
wake up coffee.
Espresso Intenso - Packed with
aroma and flavours and features a
velvety cream layer.
Café au lait – the traditional,milky coffee with sophisticated
French flair.
Cappuccino Ice – one flick of a
switch and your machine is ready to
produce a refreshing, icy drink. This
delicious mix of creamy milk and
full-bodied espresso takes coffee to cool,
new heights. Tea Latté – an aromatic tea blend with a
subtle layer of sweet, fragrant flavour.
Thanks to innovative technology that brings
the coffee shop to your home, NESCAFÉ
Dolce Gusto machines are proving
themselves as essential appliances for the
modern age.
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Emile Joubert, journalist and lover of all that Portugal has to offer, shares his wining and
dining experiences following a fabulous trip he recently undertook.
PORTUGALobrigado
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There is only one way to experiencethe cuisine of Portugal – comehungry. It is fresh. It is robust. It
I order a plate of cured ham, expertly sliced before
my eyes from the haunch of dead pig, and a creamy
sheep’s milk cheese from Evora, a region just west
of Lisbon about which I shall elaborate later This
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g y foozes with flavour.
It is exactly what you need after 16 hours of air-
travel and subjected to powder-egg omelettes, stale
aeroplane coffee and bread rolls you could use to
break up a mining strike.
And yes, I do arrive hungry. On a cold, wet night in
May I guide the taxi along the rain-swept streets
from Lisbon airport to downtown Lisboa, where a
restaurant called Sete Mares serves as my habitual
home-coming dining place when landing once
again in the land that I love, and the land where I
love to eat.
A smiling owner greets me at the door and takes
my jacket, I am one person, yes, so am guided to
the cavernous restaurant’s bar where I am seated
at a place set for eating with knife, fork and linen
serviette. The rest of the restaurant is pumping on this
week night, after-work businessmen taking places
beside me, the tables packed with noisy families and
gatherings.
In the middle of the restaurant a large glass aquariumhouses massive orange crabs and blue Atlantic
lobsters, their pincers tied to ensure they don’t molest
the tank’s other edible – alive, for now – residents.
A long table covered with crushed ice is set near
the door, the surface adorned with six, seven, eight
species of slippery fresh fish. Monstrous grouper.
Silvery sleek sardines. Beautiful sea-bass. Cream-
skinned squid.
of Lisbon, about which I shall elaborate later. This
is accompanied by a draft of Super Bock beer – The
Portuguese don’t just love beer, they adore it. Mypersonal interest is wine.
The ham is nutty and sweet, the cheese tart and
pungent, just the kind of lining you need for a main
course from the ocean.
But the wine, first the wine. I order a bottle of Vinho
Verde, a light, fruity white wine made in the green
wine regions of Portugal’s north. To eat? Octopus,
something experience has taught me the Portuguese
are true masters of the art of preparing .
The octopus tentacle is as long and thick as a baby’s
forearm. It is boiled and then grilled on the coals with
olive oil, finished with rock salt, and that is all. And
this is worth remembering – forget Nando’s. Forget
peri-peri. True Portuguese food is slightly seasoned, if
at all, because freshness and honesty of ingredients
reign supreme.
Tender and delicate despite the Jurassic-like suckers,
the octopus’s flesh is consumed with gusto, washed
down with generous mouthfuls of Vinho Verde.
Next to me my fellow bar counter-diners are earnestly
tackling their supper. Plates of grilled sardines. Bowls
of caldo verde, the green soup made from kale and
potato, adorned with small thin slices of the spicy
sausage, chorizo.
A dish of braised cubes of pork and clams in their
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Left: Classicyellow street carsconnect the wholecity of Lisbon.Below: PortugueseDeli.
P h o t o g r a p h y b y
S a m a r i e S m i t h
PORTUGALWORSHIPS FISH. In
“ shell is placed before me, a gift from a diner who
appreciates seeing a tourist, a visitor, enjoying
Portuguese food. Surf and turf, Portuguese style.
The dish originated from the coast, from the days
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fact, the Japanesehad to make a bigdeal out of sushi
because they knewNOBODY WAS GOING
TO EVER COOK FISHAS WELL as thePortuguese do.
g y
when the pigs were fed and fattened on fish, the
clams added to mask the pork’s sea-taste, but today anational staple.
Two days later, and I am sitting in Evora, Southern
Portugal, a beautiful city partially surrounded by
medieval walls and a world heritage site to boot.
With cell-phone in one hand and a lamb-chop in
the other, I am speaking to my butcher, Patrys van
Niekerk, in the Northern Cape. I buy all my lamb fromPatrys. “Patrys,” I say, “I am eating the best lamb I have
ever had. No offence, but I had to tell you.”
The lamb chop has been expertly grilled over open
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coals. With olive oil and a slight hint of rosemary. Pink
and milky, this lamb must have been in nursery school
when it offered it's life for the hungry diner. It is lamb,
and this is the South of the country. Sheep, pigs and
one common feature. Every, but every second building
is a restaurant. And every restaurant has a sign of a
small pig cooking over a fire. Because Mealhada is the
Suckling Pig Capital of the World.
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cattle abound, grazing on open grassland, fattened
for the table. Beef for steaks, thinly cut and servedunder a red-wine gravy beside roast potatoes. The
pigs, ah the pigs. Chorizo and other sausages. Saddles
of pork, served whole. Roasted hocks. And the best,
my favourite, pieces of pork and pork fat cooked with
beans in a thick gravy. This is feijoada. Meat. The good
stuff, the tasty bits. Ear and snout add flavour, believe
you me, they do.
We head north towards the famous city of Oporto.
An hour before reaching the city of port wine on the
Douro River, we pass through magical Mealhada.
Driving along the main drag in this ancient city, there is
Legend has it that a few centuries back the mommyand daddy pigs died out. And the folk were left with
the babies. But dinner had to go on, and the tradition
has continued ever since. From corner café to five star
hotel, suckling pig – leitão – is the only dish on the
menu worth mentioning.
The pig is given four to six weeks of life and hits the
oven at around eight kilo’s. Around three hours in ahot clay oven, basted with a garlic and black pepper
sauce, and you are in nirvana. Sweet, creamy flesh
topped with a sliver of crunchy, crispy skin. Heaven
can wait.
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Left to right: Brightlypainted wooden fishingboats are a commonsight in Portugal;
The colourful andvibrant city of Portowas voted the topEuropean destinationfor 2013;; Tasty crabdish; Dried sardines... aportugeuse favourite.
P h o t o g r a p h y b y S a m a r i e S m i t h
And now let me tell you about the fish. Portugal
worships fish. In fact, the Japanese had to make a big
deal out of sushi because they knew nobody was going
to ever cook fish as well as the Portuguese do.
Clockwise:Fishmonger; Weathereddoor and tiledbuilding inLisbon; DeliciousPortuguesemeats andcheese.
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I go to Oporto for the fish. Everybody goes to Oporto for
the fish. Oh, and of course the Port.
We are in O Fernando, just off the mouth of the river
Douro. I am with the president of Amorim Cork, the
world’s largest cork company based just out of town,
and Antonio Amorim is the main man. What do the
Portuguese main dudes eat when going out? Simple -
fish. Fresh fish.
The waiter brings a tray of fish to the table and the
President checks out the presentation, giving the row
of fish the once-over, a skill most Portuguese learn on
their mama’s knee. A grouper is ordered and the waiter
disappears to instruct the chef. Fifteen minutes later
each person gets a piece of white, flaky fish, once again
only slightly seasoned with rock salt and a drop of olive
oil. On the side we are offered some spinach and a
skinned potato, boiled. Did I mention the Portuguese
potatoes? My Irish grandfather might be in the grave,
but I would tell him to his face – you have not eaten a
potato until you have had a Portuguese potato. Light
yellow flesh, the taste of butter and earth. Like the
beautifully fresh fish I am having with the President, the
taste of life itself.
This is just a tiny taste of the magnificence of the
simple epicurean bounty to be found around every
corner of this wonderful destination. I hope you will be
inspired to travel to Portugal at some time in your lives. I
know you will not be disappointed.
A vida é boa (life is good).
P h o
t o g r a p h y b y S a m a r i e S m i t h
INTERESTING FACTS: t r a v e l
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The Portuguese broughtcoriander, pepper, ginger,curry, saffron and paprikato Europe.
Many of Portugal’sdelicious pastries were
created by nuns andmonks in the 18th century,which they sold as a meansof supplementing theirincomes. These creationshave interesting names
like ‘barriga de freira’(nun's belly), ‘papos deanjo’ (angel's chests), and‘toucinho do céu’ (bacon from heaven).
The Portuguese had
a major influence on African cuisine and areresponsible for introducingcorn to the AfricanContinent.
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PASTÉISDE NATA
legendary portugeusecustard tarts
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These legendary little custard tarts
are truly delicious. You can’t have a
“bica” (espresso) at a coffee shop
ASSEMBLING AND BAKING
PASTRY SHELLS
1 Heat the oven to 250°C
MAKES: 18PREP TIME: 20 MINS
COOKING TIME: 45 MINS
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“bica” (espresso) at a coffee shop
in Portugal and not treat yourselfto a Pastéi de Nata.
1. Roll out the pastry onto afloured surface. Roll the dough
lengthways into a log, dusting the
flour off from underneath as you
roll. Trim the ends off and cut the
log in half. Wrap in plastic and chillit for 2 hours or overnight.
2. Whisk ¼ cup of the milk withthe flour until smooth. Set aside.
3. To make a syrup: put sugar,cinnamon, water and lemon peel in
a small saucepan and bring to boil
without stirring.
4. Warm the rest of the milk andcream in another saucepan. Whi