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9 772307 224007

1 4 0 1 3

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)

www.ginjafood.com

& what's trendingin the kitchen

DAVIDHIGGS SO YOU WANT TO

BE A CHEF?

delici ous l y d e l e c t a b l e l i v i n g

SA'S ONLY CHEFOWNED FOOD MAGAZINE

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Jamie Oliver Recycled

Glass Carafe * Jamie

Oliver Recycled Glass Sets

* Jamie Olivier Terracotta

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

tableware and utensils. All of the products in these ranges

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

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Available at Boardmans, all leading homeware stores and www.ginjashop.com • Contact Berzacks on 011-3347634 or [email protected]

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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

04

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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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www.facebook.com/ginjaFood

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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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14

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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15

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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16

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

“

19

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

SEE OUR SUBSCRIPTION DETAILS ON PG 82

Subscribe and win!

20

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IS IT TIME

TO SHOP

ONLINE

N BOER

MAAK

N PLANOR

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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


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


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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28

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


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.


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


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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



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

42

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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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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.

1

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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.

63

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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

68

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.

69

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


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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

ginja 10 - 2014

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