CHEF! IssuE 23

CHEF! Issue 23 | 1
Contents
Contents
Training
Foreword
4 A Letter from SACA President
Stephen Billingham
News
6 Items of interest, issues and
happenings in the culinary world
Calendar
12 Unmissable events on the culinary
calendar
Members’ Letters
4 Newsworthy notes from our members
around South Africa
Restaurant Reviews
15 District Six Eatery, Dear Me and
Cube Tasting Kitchen
Team SA
29 Chef Karen Scholtz looks at how
prospective students should select
their training provider
Interest
32 Potatoes get classified
36 The National Youth Chefs Training
Programme is launched
38 Free Range Pork in South Africa
career
42 We look at life on board a ship,
working as a chef
Masterclass
Books
47 Cooked – Out of the Frying Pan,
Purple Citrus & Sweet Perfume and
Festa – the Adega Cookbook
How To
Ingredient
48 Hot Cross Buns are not just for
Easter!
18 Midlands chefs take on the tropical
guava
Good Spirits
20 Linger Longer celebrates its 50th
anniversary
Cover Feature
49 Get into the Autumnal spirit with
these cocktails from Ryan Duvenage
from Barcode Mobile
Wine World
24 Heston Blumenthal comes to South
Africa for the Good Food and Wine
Show
50 Wine News from around the country
52 Chef Debi van Flymen looks at SA’s
sustainable wine industry
54 Judith Lee looks at Wine Trends
Pastry
Social
26 The third in our step by step series on
Sugar Art, excerpted from the book by
Helen Dissell and Gill Pope
56 Who was out and about at Hostex
Johannesburg this year
Sustainability
60 Brian McCune takes a look at the
concept of gifted cooks
28 Fairtrade products and tourism in
South Africa
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26
44 Cuixing Chan from Oyo Restaurant
shows us how to make dim sum
16 Meet HD Fraser from Culinary Team
South Africa
Interest
10
23
Last Word
40
50
foreword
Published by
Shout Factory
Publisher
Jason Whitehouse
Tel: 021 556 7493
Fax: 086 617 4740
Advertising Sales
Jason Whitehouse
[email protected]
Editorial
Sarah Marjoribanks
[email protected]
Design & Layout
Shout Creative
Peter Batistich
[email protected]
Jeanle Casarin
[email protected]
Printing
Remata
Images
Christoph Hoffmann, Glenn McGinn,
Mike Bassett and Cara Saven
Chef! is published bi-monthly by
Shout Factory on behalf of the South
African Chefs Association
The South African Chefs
Dear Friends, Colleagues and Sponsors,
At the time of writing, we’d just emerged from a very
busy period for the SA Chefs Association – after Hostex
Johannesburg we went straight into Rand Show with 11
days of demonstrations over the Easter holidays. Next up
was Grand Designs Live and the Good Food and Wine
Show, and if it weren’t for the fantastic members that have
given up their own time to demonstrate and take part, the
many sponsors who have assisted over the last few months
and the SACA events team, Nick Sarnadas and Charl Kriek,
we really would not have been able to do justice to these events and showcase our Association. Someone mentioned the other day that it feels as though we’re involved in more events today
than ever, which is a compliment to the years of work that have gone into establishing the
Association as a presence around the country. Our hard work has recently been rewarded by
the awarding of our B-BBEE status – a status that allows our sponsors to receive back 125% of
their investments into SACA. We have also embarked on a programme with the Department
of Tourism, which sees us in charge of training 800 young, unemployed South Africans the
basic skills of cooking. This, coupled with the many specialised enterprise development courses
that we are running in the Southern Sun Centre for Culinary Excellence kitchen, has added
a new dimension to the Association, where we are actively involved in making a difference in
South Africa.
Association
University of Johannesburg, School
of Tourism & Hospitality
Tel: 011 482 7250
Fax: 011 482 7260
[email protected]
www.saca.co.za
President
Stephen Billingham
General Manager
I’m seeing so much energy coming out of Culinary Team South Africa and it really is an
exciting time to be involved in this group of young, energetic chefs! Manager Bruce Burns
has really put a lot of time and work into the Team’s growth and we recently hosted the Junior
Team Trials, the results of which we’ll print in the next issue of our magazine. So thank you so
much to Bruce and the Team for the many hours of work you’re putting into the Team – the
results will be worth it in the end! Also, thanks really must go to the sponsors and partners
of the Team: Unilever Food Solutions, Ecolab, Prenox, Chef Works, Steelite, Decocraft, City
Lodge, Global Knives and Wizbake – without you, it wouldn’t be possible.
Graham Donet
Finance Manager
Connie Butler
Communications Manager
Michelle Strauss
Events Manager
Nicholas Sarnadas
Membership Administrator
Jason Pitout
Training Manager CCE
Karen Scholtz
SACA Patrons
Culinary Regards,
Stephen Billingham
South African Chefs Association President
“Laughing at our mistakes can lengthen our own life. Laughing at someone else’s can shorten it.’’
Cullen Hightower
Chefs on the Move
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p u b l i s h i n g
4 | CHEF! Issue 23
Anja Bosken appointed as new General Manager of Grande Roche
David Higgs has left Rust en Vrede and will be moving up to Johannesburg
Keiron Reynolds has taken up the position of Junior Sous Chef at By Word of Mouth
Vanessa Quellec from Caffe Milano will be leaving to go overseas to work with Valrhona
chocolate
Vanie Padayachee has left African Relish and is currently working as an independent
consultant
Arnold Tanzer has started a pop-up restaurant that will be making appearances all over
Jo’burg. To get on the mailing list, join the facebook page called EAT-Arnold Tanzer
Three Cities has appointed Zelda Robertson as their Group Sales Manager
Barbara Smith has been appointed the new Deputy General Manager and F&B
Manager of The Gateway Hotel
News
News
Grande Roche Gourmet Winter Dinners
Set to warm up the Cape’s Winter nights, the Grande Roche’s award-winning Bosmans
restaurant will be offering a special Gourmet Wine Evenings throughout Winter. Beginning
in May, Bosmans Restaurant will present a selection of top South African wines to be paired
with Executive Chef Roland Gorgosilich’s masterfully created set menu. Guests will be
entertained by the chosen wine estate ambassadors of the night, accompanied by the Grande
Roche’s own award-winning sommelier, Josephine Gutentoft.
The Grand Dame voted
Top Culinary Destination
The Grand Café and Rooms in Plettenberg
Bay has been voted one of the Top 20
Culinary Destinations on the Garden
Route, SA’s most scenic route.
Based on criteria of consistency, the Grand
Café and Rooms has been placed among
the top eateries on the Garden Route
in acknowledgment of its world-class
standards and service excellence. Apart from
being voted as one of the Top 20 Culinary
Destinations in the CXpress Hoopenburg
Culinary Awards 2010, the Grand Café and
Rooms was also awarded the title of “Best
Café-style Dining”.
Judged by intrepid connoisseurs Ann
Hadley and François Ferreira (Bailli
Délegué of the Chaîne des Rôtisseurs, SA)
and their team of ‘ghost’ diners, the chosen
establishments were shortlisted over the
period of ten months, taking the standard
of service, compilation of menu and wine
list, quality of food and general ambience
into account.
6 | CHEF! Issue 23
For the inaugural Gourmet Wines Evening, Bosmans will feature a selection of wines from
the AA Badenhorst family wine estate, to be followed by the presentation of The House of
Krone wines in June. The month of July will feature well-known wine estate Glen Carlou,
while August will introduce Backsberg Wines’ popular range.
Bidvest World Chefs Tour
Against Hunger News
From 21 to 30 August, 200 chefs from
over 30 countries will descend on South
Africa to raise funds aand awareness for
the plight of the hungry as part of the
Bidvest World Chefs Tour against Hunger.
Bidvest has come on board as the naming
rights sponsor, donating R3.6 million, with
Southern Sun another major sponsor that
will be providing the accommodation for
over 200 chefs.
So how can you get involved? You can book
a table at one of the Food Festival venues
at Southern Sun hotels around the country,
where you can sample the speciality dishes
and culinary heritage from the many
countries represented by the visiting chefs.
You can also come support many of the
visiting chefs who will be demonstrating
around the country in participating centres
(see an example of the delicious cuisine on
the right, prepared by visiting chef Scott
Valentine), and you can also buy a chefs
hat for R10 to show your support of the
fight against hunger. Getting involved is
as easy as downloading the 1993 hit song
from PJ Powers, Sing Children Sing, to
your cellphone for just R10, or encourage
your company to buy a table at the gala
fundraising dinners in Johannesburg, Cape
Town and Durban. For all of the information, visit
www.worldchefstour.com to find out more
about getting involved and supporting this
fantastic fundraising initiative. StreetSmart Winter
Restaurant Week
Welsh Culinary Team
creates Royal Wedding
Cake
A chef from the Welsh National Culinary
Team has revealed the magnificent wedding
cake that she has baked and decorated to
celebrate the wedding of Prince William
and Kate Middleton. Sally Owens, a cake
decoration lecturer at Coleg Llandrillo
Cymru, Rhos on Sea, has devoted more
than 300 hours to the special royal project
that has dominated her spare time over the
past few months.
From the 18th to the 24th July,
restaurants in Cape Town and the
Winelands that support StreetSmart
will be taking part in the Winter
Restaurant Week. The participating
restaurants in Cape Town, Stellenbosch,
Somerset West, Strand Franschhoek,
Paarl and Citrusdal, are all supporters
of StreetSmart SA, an organisation
dedicated towards helping street children
rebuild their lives. Working hand in hand
with NGO’s actively involved in the
social development and rehabilitation of
street children, StreetSmart raises funds
through a voluntary R5 donation with
each table’s bill at some 57 participating
restaurants.
their StreetSmart winter menu’s. From
sushi to sirloin, exotic stir fries and spring
rolls to traditional waterblommetjie
soup, roast duck and even a meat fondue,
StreetSmart Winter Restaurant Week has
something for everyone at prices to suit
your pocket.
For a full list of participating StreetSmart
Winter Restaurant Week restaurants and
their special menus, contact StreetSmart
at Tel: 021 418 0621, email
[email protected] or visit
www.streetsmartsa.org.za.
From Bistro food to fine dining, and even
an overnight Winelands stay, StreetSmart
Winter Restaurant Week caters for all
tastes and budgets. Tuck into delicious
3-course lunches or dinners for anything
between R100 and R250 per person
at the majority of the participating
restaurants. All the offers are well below
the usual a la carte prices, but the cost
per head and type of menu differs from
restaurant to restaurant, with many
offering the choice of wine pairings with
The impressive square cake has four tiers
and is traditionally decorated with ivory
royal icing and bears the monograms of
William and Catherine, Prince William’s
coat of arms, the red Welsh dragon and a
harp. “Each tier is two cakes deep and it
stands at about a metre high with pillars
between each tier,” said Sally, a mother of
two. “The rich, moist fruit cake was made
to a traditional recipe.It has taken me
around 300 hours to bake and decorate and
literally seems to have taken over my life. If
someone were paying me for all the work, it
would cost around £3,500, but it’s a once in
a lifetime opportunity to do a cake like this
for a royal wedding.”
Jared Dunn is one of the recent recipients
of the Bill Gallagher Study Assistance Fund,
who has received R5000 to go towards his
studies at the Capsicum Culinary Studio
in Durban. Jared’s motivational letter
impressed the committee who selects the
recipients, and we’re sure that we’ll be
hearing more from Jared as he goes on to
succeed in the culinary world. Prince William and his bride-to-be took
Welsh National Culinary Team manager
Graham Tinsley up on his offer to make
a cake to celebrate their wedding at
Westminster Abbey which took place on
April 29. With the couple’s blessing, the
cake was donated to Centrepoint, a charity
for homeless young people of which Prince
William is patron.
The South African Chefs Association offers
a structured study assistance fund for
young trainees studying to become chefs.
This bridging fund offers financial support
towards the purchase of study aides such as
textbooks and resources. This fund does not
award cash or bursaries, and is a ‘top up’
fund for students who are already enrolled
in training programmes but who require
Bill Gallagher Study
Assistance Fund
additional assistance to complete their
studies. For further information, email
[email protected] for the application form.
CHEF! Issue 23 | 7
News
Hostex 2011
SA Chefs Village brought to you by Nestlé Professional
The SA Chefs Association’s stand, the SA Chefs Village, which was
proudly sponsored by Nestlé Professional, was a hub of activity over
the 4 days of Hostex. Hostex took place in Johannesburg from the
13th to the 16th of March, and the SA Chefs Village drew chefs
and hospitality industry players to it, with demonstrations from
well-known chefs David Higgs (Rust en Vrede), Suzi Holtzhausen
(Gaaitjie), Pete Goffe-Wood (Wild Woods), Marthinus Ferreira
(DW 11-13) and Jodi-Ann Pearton (Food Design Agency). The
stand, with equipment sponsored by Vulcan Catering Equipment
and AV provided by Gearhouse, was a fantastic success with many
competitions running over the programme. Says Stephen Billingham, President of the South African Chefs
Association, “We had an absolutely wonderful, vibrant stand at
Hostex and this really would not have been possible without our
naming sponsors Nestlé Professional. Thanks must also go to our
equipment sponsors Vulcan, our AV providers Gearhouse and the
many, many demonstrators, judges, students and chefs who gave up
their time to come visit and contribute to the atmosphere. Thank
you all, and I look forward to seeing you next year.”
Silwood Kitchen wins City & Guilds Student Skills
Challenge
Andrea and Kelly win Nestlé Professional Golden Chefs
Hat Competition
Andrea Mansfield and Kelly McErlaine from the HTA School of
Culinary Art were crowned the winners of the Nestlé Golden Chefs
Hat Competition, and they have won R10 000 as well as a culinary
trip to France to the value of R60 000. Andrea and Kelly will be
flown to Paris for a week where they will spend a few days at a top
notch culinary school, and then they’ll take the train to Lyon where
they will meet culinary icon, Paul Bocuse.
The awards were announced in a glittering affair at the Michelangelo
Hotel, with a delicious three course meal prepared by Executive Chef
Andrew Atkinson. Hosted by comedian Darren Maule, the evening
started with a welcome and introduction from Barend Minnaar,
the country manager of Nestlé Professional. SA Chefs Association
President Stephen Billingham also spoke, inspiring the finalists and
congratulating them on coming this far – a fantastic achievement. Silwood Kitchen emerged victorious from this year’s Hostex held
in Johannesburg, winning first place in the hotly contested City &
Guilds Student Skills Challenge. Representing Silwood Kitchen,
based in Rondebosch, Cape Town, was Marijke Duminy and Nik
Tonglet. Silwood was up against stiff competition in the form of Prue
Leith Chefs Academy (represented by Imke Meintjies and Andrew
Nicholson), HTA School of Culinary Art (Megin Meikle and Kylie
Debbo), and 1000 Hills Chef School (Amy Edwards and Walkin
Froise). The City & Guilds Student Skills Challenge is an annual
event which tests the skills of chef schools from around South
Africa. The students were also lucky enough to be able to stay in
accommodation that was provided by Southern Sun – the perfect
way to unwind after a tough day of competing!
8 | CHEF! Issue 23
Coming 2nd were Marijke Duminy and James Gaag from La
Colombe/Silwood Kitchen, and in 3rd place was the team from
Food Design Agency, Megin Meikle and Kylie Debbo. Other
categories were:
• Best Hygiene: Sandton Sun (Chrystle Rain Titus and Erica
Shone) who each won a Russell Hobbs stick blender
• Best Cold Beverage: HTA School of Culinary Arts (Andrea
Mansfield and Kelly McErlaine) who each won a Russell Hobbs
juice maker
• Best Hot Beverage: Food Design Agency (Megin Meikle and
Kylie Debbo) who each won a Russell Hobbs coffee maker
• Best Starter: La Colombe and Silwood Kitchen (James Gaag and
Marijke Duminy) who each won a Russell Hobbs steamer
• Best Dessert: Food Design Agency (Megin Meikle and Kylie
Debbo) who each won a Russell Hobbs mixer
• Best Main: HTA School of Culinary Art (Andrea Mansfield and
Kelly McErlaine) who each won a Russell Hobbs food processor
McCain Tribute to
Good Taste Winner
This year the McCain Tribute to Good
Taste was opened up wide, with the
only stipulation that each of the three
courses from each contestant needed
to have McCain Alternatives Sweet
Potatoes as an ingredient. Craig
Jordaan from Destiny Cuisine came
1st, winning R7 500 and the floating
trophy, and he was up against Zama
Ngwane, Emmerentia O’Neil and
Shereen Clark.
Bryan Montgomery Bursary
Recipient
This year’s recipient of the Bryan
Montgomery Bursary, an amount of
R20 000, went to Mapula Lamola from
the Cape Town Hotel School. In her
2nd year of study, Mapula is actively
involved in the hospitality industry
and has taken up opportunities to get
involved in a number of events such as
the Table of Peace and Unity and the
Good Food and Wine Show. The Bryan
Montgomery Bursary is sponsored and
presented by Specialised Exhibitions
and is given to a chef student that
is nominated and motivated by the
school.
Feast de Renaissance and Philippe Wagenfuhrer
Food and Wine Evening
The South African Chefs Association and Feast-de-Renaissance have joined forces
with Celebrity Chef Philippe Wagenfuhrer to bring a uniquely delicious food and
wine evening, set to tantalise the taste buds of the guests. The fund-raising dinner,
in aid of the Southern Sun Centre for Culinary Excellence Bursary, will be hosted in
Johannesburg with 40 guests. Each of the six courses, conceptualised and prepared
by Chef Philippe, will use one of the sumptuous piquant Summer fruits that have
been lovingly preserved by Feast-de-Renaissance.
The evening’s guests will be in for a treat as wines sourced from the Cape have been
specially selected to enhance the fine flavours in these exquisite preserves, and will be
introduced by Carol Downes. The dinner will be an intimate one, with between 40
and 50 guests, and throughout the evening, items will be auctioned off to the guests,
with proceeds feeding into the bursary. This evening is certainly a not-to-be-missed
event on the foodie calendar, with well-known food lovers sure to be on the guest
list, and will take place at the Bill Gallagher Culinary Theatre in the Southern Sun
Centre for Culinary Excellence in Auckland Park, Johannesburg.
For more information and to book, email [email protected].
SACA commits to Black Empowerment
SACA was recently awarded Level 2 Contributor status and achieved 125%
compliance with the Department of Trade and Industry’s Codes of Good Practice
for Broad-Based Black Economic Empowerment (BBBEE).
SACA is exceedingly pleased to announce that we received our official BBBEE Certificate and Report, following an independent assessment and verification audit
by a SANAS accredited verification agency in February 2011. A good BBBEE rating is essential in the South African environment, as organisations with verified
empowerment results contribute significantly towards the country’s overall economic
development. For SACA, this means that we are able to influence the BBBEE results
of our members, sponsors and partners and assist them in achieving their own
BBBEE rating targets.
In terms of the Broad-Based Black Economic Empowerment Act, SACA has been
recognised as being a BBBEE Level 2 Contributor, which is the equivalent of 125%
compliance with the DTI’s Codes of Good Practice. With 99.17 points out of 100,
SACA only nearly missed being awarded Level 1 contributor status – by a mere 0.93
points. Nevertheless, Level 2 is only achieved by outstanding BBBEE performers,
and as an organisation, SACA is one of the few Level 2 performers who are also
Qualifying Small Enterprises (QSEs) in the Tourism Industry.
BBBEE verification is something SACA have eagerly pursued, and we are delighted
with the positive outcome of the process. Not only do we now empower South Africans
but we also have the ability to be of further benefit to our members. Supporters of
SACA can claim up to R1.25 of every rand spent with us, enabling them to earn
additional points for their BBBEE procurement. SACA President Stephen Billingham
says: “We are delighted with the level 2 accreditation awarded to SACA, especially
with the impact it will have on our members and supporters. Our intention for the
coming year is to maintain our current contributor status by continuing to actively
pursue BBBEE compliance and empowerment initiatives, as well as to streamline
our internal processes for measurement purposes. Through this achievement,
SACA is well on its way to contributing towards an empowered South Africa.”
CHEF! Issue 23 | 9
Chef Profile
News
Culinary Team SA
The Team took part in the Culinary World
Cup in Luxembourg last year, and came
back with some incredible experiences and
memories – below is just a selection of the
feedback from the Team:
“The Culinary World Cup for me was
truly an experience I will never forget. I
was honoured and proud to represent my
country on the world stage, achieve silver
and gain more knowledge and insight into
the culinary arts and its masters.” Kevin
Miller
“The 2010 Culinary World Cup had
its challenges! We as a National Team
travelled together for the first time and
most of the team had never competed at
an international level before. Our cargo
arrived two days late, held up in customs,
and our pastry chef struggled with 60%
humidity and a working environment
10 | CHEF! Issue 23
10 | CHEF! Issue 23
of 1°C. Despite all of these setbacks and
challenges, we pulled together as a team
and achieved 3 Silver medals and 3 Bronze
medals. This was a vital learning curve
for the whole team and we will take this
experience with us to the Olympics in
2012.” Henrico Grobbelaar
“Firstly the market was fantastic, especially
the fresh fruit & veg and seafood. The
exhibition was an eye-opener, it was
amazing to see all the competing country’s
cold tables and displays and also seeing
them in action in the hot kitchen. I think
we as a team did very well in the individual
displays, cold table and hot kitchen with
the bronzes and silvers achieved. Flights,
accommodation, food etc. was all very
good and well organized. I thoroughly
enjoyed this experience as I really learned
a lot and enjoyed the camaraderie of the
team.” Charl Gyzen
“All I can say is that it was absolutely
amazing - an incredible experience and
a great opportunity to take part in the
Culinary World Cup in Luxembourg
last year. I saw and learnt a lot and this
will help to improve and make our Team
better for our next challenge. It definitely
brought us closer as a team and it showed
how important it is to work together.”
Nadin Pospech-Demmler
“Words cannot explain what the
Culinary World Cup has done for my
culinary career! There have been many
awesome moments in my short life, but
Luxembourg has to be one of the best!
We faced many difficulties but it all came
together in the end. All the hard work
and endless hours of preparation was all
worth it and many thanks to SACA and
Chef Bruce and Antonette for all their
hard work.” Abubaker Bagaria
InterContinental OR Tambo
Best Airport Hotel in Africa
At an award ceremony in Copenhagen, the
InterContinental OR Tambo was the recipient
of the Best Airport Hotel in Africa award for this
year. The World Airport Survey was established in
1999, and is held in high esteem for the clarity
of process and rigorously applied rules of total
independence. The results are based on unsolicited
customer survey responses, there being no form
of subscription or membership required for an
airport to be included. Throughout the 8 month
survey period, Skytrax maintain daily monitoring,
assessment and validation of customer feedback,
with full clarity of methodology and results made
available to all airports.
The World Airport Awards enjoy very strong
respect and credibility amongst the world's
air travellers and airports around the globe
in 2011, being based on the 11.38 million
survey questionnaires completed by over 100
nationalities of airport customer, covering more
than 240 airports worldwide. The World Airport
Awards were expanded for 2011, with more than
50 awards to be announced. For the first time, this
included Awards for the Best Regional Airports
and an all-new category for the Best Airport
Hotels around the world.
Cleaver Awards 2010
“First and foremost, it was an honour for
me to be part of the Team representing
the country in such a prestigious global
event. It was almost overwhelming, but
it was an amazing experience. I learnt
a lot and my point of view of global
competitions has been developed – I am
very excited and eager to move forward
onto the next one! Luxembourg was the
highlight of my culinary career: long
working hours, finally having your plates
displayed in such a huge global arena of
high standards, being called to collect
your medal on the stage – it was all just
awesome! I would like to thank Bruce,
Antonette and SACA and the sponsors
for the opportunity that was given to
me.” Siyabulela Kobo
“It’s something that is almost
unexplainable in terms of emotion –
excitement during the cocktail party as
you get ready to leave SA, the pride of
being able to wear the green and gold
blazer and knowing that I represent our
country, nervousness at the opening
ceremony, and the complete focus
of prepping and cooking in the hot
kitchen, ignoring whatever is going on
outside the fishbowl. The experience was
a complete eye-opener and it seemed
incredibly unreal!” HD Fraser
"Luxembourg was a life-changing
experience - it was such an honour to
represent my country and to be able
to grow and learn from the best in
the world. I have not only grown as a
chef and a person, but gained valuable
experience for the Culinary Olympics
- and a whole lot of new brothers and
sisters!" Tanja Kruger
The best butcheries in South Africa were
announced in April at the Cleaver Awards, with
six national and 41 provincial butcheries winning
Platinun or Gold Cleaver Awards. Between
October and December 2010, 17 600 public
nominations were received by sms, and these
were whittled down to 145 finalists that were
individually assessed against a 212 point checklist.
The awards were organised by the South African
Red Meat Industry Forum and catered for both
small and large butcheries around the country.
The National Cleaver Award for the butchery
with up to 3 tills went to Seemann’s Butchery in
Strijdom Park, Gauteng, winning the Platinum
award, and Berliner Grill and Deli in Northriding,
Gauteng, winning the Gold award. With 4 and
more tills, the Boma Vleismark in Moreletta
Park, Gauteng, won the Platinum Award and the
Uitkyk Vleismark in Lichtenburg, North West
Province, won the Gold Award. In the Meat
Market category, The Grove Super Spar and the
Crossing Super Spar, both in Nelspruit, won the
Gold and Platinum Awards respectively.
CHEF! Issue 23 | 11
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Wacky Wine Weekend
Feast of SA Shiraz & Charcuterie @ Hartenberg
This year marks the 8th anniversary of the
Robertson Wine Valley’s biggest annual
event – the Wacky Wine Weekend. 50
wineries from the Robertson region
will be showcasing their wines over four
days of indulgence including master
wine-tastings, wine and food pairings,
educational wine presentations and
private tastings with the Valley’s most
esteemed winemakers. There are also
vineyard tractor trips, river cruises, sunset
game drives and cheese and olive tastings.
An R80 passport, which is valid
for the whole weekend, includes a
tasting glass, free 25 ml wine-tasting
samples and a goodie bag. Visit www.
wackywineweekend.com for all of the
information, phone 023 626 3167 or
email [email protected]
Head down to Hartenberg Wine Estate, on the Bottelary Road off the R304 to Stellenbosch
and enjoy some of the finest flagship Syrahs from top cellars paired with superb artisanal
fare at the Feast of SA Shiraz & Charcuterie
@ Hartenberg. A select choice of Shiraz
producers have been invited to showcase
their wines and will be joined by some of the
best local charcuterie masters, cheese makers
and olive enthusiasts for an absolute foodie
feast.
2nd to 5th June
12 | CHEF! Issue 23
4th June
It all takes place from 12h00 until 17h00.
Tickets cost R150 per person, including
a wine glass and complimentary booklet
of tasting coupons, and are available
either directly from Hartenberg Estate or
online at www.webtickets.co.za. For more
information, call (021) 865 2541, e-mail
[email protected] or visit www.
hartenbergestate.com. Hartenberg Estate is
situated on the Bottelary Road off the R304
to Stellenbosch.
Franschhoek Bastille
Festival
16th to 17th July
Good Food and Wine Show
26th to 29th May
With live cooking demonstrations from top chefs such as Heston Blumenthal (see
our feature on page 26-27) and James Martin, and intimate hands-on workshops
with celebrity chefs, as well as the Wellbeing Theatre, Lindt Chocolate Theatre
and Wine Theatre, there is something for everyone at this year’s Good Food and
Wine Show. The SA Chefs Association and Academy of Chefs will be taking part,
and there will be loads of top South African producers with their wares on show.
Held at the CTICC, for more information on the Good Food and Wine Show visit www.
goodfoodandwineshow.co.za, call (021) 702 2280 or email [email protected]
Pick ‘n Pay Oyster and Wine Mardi Gras
6th July 2011
SA’s Gourmet Capital will be heaving
with Francophiles this July, celebrating
Franschhoek’s Bastille Festival. The
action will all be taking place, naturally,
in the Food and Wine Marquee, which
will be open from noon to 17h00.
Sample a wide selection of cuisine
from oysters and sushi to hand-made
chocolates and Franschhoek salmon,
all washed down with fine wines from
the area’s award-winning wine estates.
Work it all off in the barrel-rolling
contest or in a round of boules, take
a wander through a farmers’ market
or chill out in the Screening Room at
Le Quartier Français to view French
movies throughout the weekend.
The Festival costs R100 per person,
which allows you access to the Food
and Wine Marquee armed with a
tasting glass and a complimentary
booklet of tasting coupons. Book
at www.webtickets.co.za and visit
www.franschhoek.org.za for more
information.
The Pick n Pay Knysna Oyster Festival’s flagship foodie event, the Pick n Pay Oyster &
Wine Mardi Gras, will this year once again entertain and tantalise taste buds. Presented
by the Garden Route region of the South African Chefs Association, the stylish oyster
cooking and wine tasting event will see some 20 top class chefs prepare some 18 000
oysters in unique flavour combinations as they vie for the coveted Oyster Cooking
Champion award. The creatively decorated oyster stalls will be interspersed with 16
South African winemakers displaying their best vintages for the tasting. Conveniently
dated between the Knysna Oyster Festival’s main cycling and running events, the
Mardi Gras will be held on 6 July from 19h00 onwards.
Tickets, at R200 each, will be available at Robberg Seafood Safari, Piccola Italia,
Turbine Hotel, Leisure Island Coffee Shop and L’Opera in Knysna and Los Spontino
in Plettenberg Bay from mid-May. Online bookings can already be made by emailing
[email protected] . For more information about the Pick n Pay Oyster Festival,
please visit www.oysterfestival.co.za.
CHEF! Issue 23 | 13
Members
Members
Letters
Cape Legends Wine-Tasting Evening
Capital Hotel School recently hosted a wine-tasting
event under the leadership of Training Academy
Manager and Food & Beverage Lecturer, Benita
Bezuidenhout. Tickets sold like the proverbial hot
cakes and regrettably, the demand exceeded the
number of available tickets. Given the success of the
event, a second wine-tasting evening later this year
is considered.
Without the support of a wonderful sponsor for
the event, Cape Legends, a division of Distell, the
evening would not have been the success that it was.
Renier Bester of Cape Legend chose a fine selection
of wines from the various “Legendary” estates for the
tasting. First year Hospitality Management students,
who manned the stands, presented the wines to the
guests with style and confidence. The excellent wines
and tasty meal prepared by a dedicated team of chef
lecturers and students ensured that everybody had a
superb time.
Capsicum Culinary Studio and Justin Bonello Join forces
Capsicum recently launched its first national Social Responsibility Project,
supported by its patron Justin Bonello (of Cooked fame). The aim of the
programme is to teach basic cooking skills to 350 – 500 youth around South
Africa, using products that are easily accessible at home. “We worked closely
with District Directors of schools who assisted Capsicum in identifying schools
where possible beneficiaries were selected”, says Tania La Fleur Project Leader
of the Capsicum Social Responsibility Project. Tania says that the criteria for
selection were that learners should be between 14 – 16 years of age, must be
able to understand English, have a good academic and behavioural record and be
physically and mentally able to execute basic kitchen skills.
Learners will be able to leave the lessons knowing how to create their own
nutritious meal which can be recreated for their families and friends. The
following sponsors came on board with Capsicum to make this project a success: Pick & Pay, Medallion Mushrooms, Cirtex, and the Good Food & Wine Show,
Justin Bonello’s team from Cooked in Africa, Maistry Transport and Capsicum
wishes to thank all other individuals for their personal contributions.
“In these modern fast paced lives that we’re all leading, our kids often don’t have
the opportunity to learn the basics from their parents or their peers. This kick
starter initiative from Capisicum is brilliant. Not only are they giving their time
and expertise freely to train up our youth – they’re opening up the world of food
possibilities to young men and women who may never have had the opportunity.
Who knows, in the future, we may find that the next Michael Broughton or
Jackie Cameron may start their journey in the kitchens of Capsicum”, said Justin
Bonello, patron of the Capsicum Social Responsibility Programme.
14 | CHEF! Issue 23
Skinny Food
SA Chefs Association Member Maya Lazarova
has recently launched a range of precooked frozen
convenience meals called SKINNYFOOD. This
range is set to be sold in Pick ‘n Pay and other major
retailers, and is a unique product and the first of its
kind on the South African market. It was developed in collaboration with a top South
African dietician to promote good food, good health
and sustainable lifestyle through proper nutrition. The meals are both Low GI and Low Fat, and free
from additives, msg and preservatives. It is also
unique in that it is the first product to list the
food exchange values of the meal on its packaging. Visit www.skinnyfood.co.za for more information,
and congratulations to Maya for this fantastic
achievement – we wish you the best of luck!
District Six Eatery
Dear Me
Emmarentia Johannesburg
Bringing a little bit of Cape Town to
Johannesburg, this restaurant reflects the
heritage of chef and co-owner Clarence
Swartland-Gorlei, not only in the delicious
traditional food but in the authentic
memorabilia that has been gathered over
the years. Meals are served in crockery that
used to belong to Clarence’s mom, family
photos and a Cape Minstrel outfit hang
on the wall, with traditional Cape music
flowing through the restaurant. Dishes on
offer include Denningvleis, Bobotie and
Smoor Snoek, with a selection of pickles
to accompany each dish, with samosas and
a delicious house salad with pomegranate
and paw paw on the list of starters. Desserts
include Milk Tart, Hertzoggies and Sago
Pudding, with delicious pumpkin fritters
on offer. D6 is unlicensed and the food is
unfussy, traditional fare made using recipes
that were handed down from his mother
and grandmother. The atmosphere is lovely
and the restaurant has been packed full of
locals since it opened a few months ago.
Cape Town CBD
Dear Me is a gorgeous all day brasserie, deli and event space in Cape Town, housed in
a beautifully restored 181 year old building. Open only for breakfast and lunch, with
Thursday hosting food and wine pairings, Dear Me has a sustainable focus and depends
on smaller, local producers who share their belief in ethically produced ingredients (in
fact, Happy Hog Farm supplied their pork products). The chef, Vanessa Marx who
trained at the Institute of Culinary Arts, is also able to adapt dishes on the menu so that
they are suitable for sufferers of Celiac disease, diabetes, people who are lactose or wheat
intolerant, vegetarians and vegans. The lunch menu offers dishes such as Confit Tuna
Niçoise, Beetroot-cured Gravadlax, Pork Rilettes, and Potato, Cabbage and Pancetta soup.
42B Greenhill Road
(corner of Barry Hertzog Road)
Opened Tuesday to Saturday for lunch and
dinner, and is only open on Sunday for
lunch. | (011) 486 7226
165 Longmarket Street | Breakfast and Lunch from Monday to Friday, Dinner on
Thursday | [email protected] | (021) 422 4920
Cube Tasting Kitchen
Parktown North Johannesburg
Dario D’Angeli has opened a new restaurant that has Jo’burg (and the rest of the country,
really talking) and offers an ever-changing tasting menu of up to 12 courses. The elegant
27-pax restaurant is situated in Parktown North, with muted décor that allows each
course to be the focus of attention. On booking, one receives the menu for the evening
accompanied by wine suggestions (Cube is unlicensed and no corkage is charged). The
special attention that is given to guests (each course and its concept is explained by a chef
before they disappear back into the kitchen) means that the restaurant is aimed squarely
at Johannesburg’s food lovers. Presentation is exquisite and focus has been placed on all
the right details: flavour, texture and technique. The tasting menu is R450 a head and,
with the many courses on offer, the entire meal takes about 4 hours. Some of the dishes
that have appeared on the menu include Alaskan Crab served in a Bisque with Macerated
Grapes, Caramelised Fennel and Fennel Foam; as well as Pork Belly served with Sage and
Pineapple Salsa.
Shop 5 Parktown North Heights | 17 4th Avenue | The restaurant’s service begins at
19h00 to 19h30 and is open from Tuesday to Saturday. | 082 422 8158
CHEF! Issue 23 | 15
New restaurants
Restaurants
New
Team SA
HD Fraser
Royal Elephant Hotel and Conference Centre
After finishing matric at
Pretoria Boys High in 2002,
HD went overseas to the UK
and worked at the Manor
House Hotel in Moretonin-Marsh as a Commis Chef.
After 6 months he studied
for his National Vocational
Qualifications and a year later
took up a position as Junior
Chef de Partie at the Billesly
Manor Hotel in Stratford upon
Avon, and was later promoted
to Senior Chef de Partie. He
then returned to SA in 2005
and began studying at Prue
Leith, working under Trevor
Boyd at the Le Franschhoek
Hotel and Spa as part of his
practical for just over a year. He then moved back up to
Jo’burg and worked at the
Saxon Boutique Hotel under
Chef Rudi Liebenberg for two
and a half years before joining the
Royal Elephant Hotel as Executive
Sous Chef.
What is your
philosophy on food?
Less is more,
Simplicity and
Passion
What inspired
you to become
a chef?
The ability to
play with
food and create a dish that will put a smile on
someone’s face for the rest of the event.
Globally, which chef do you admire?
Thomas Keller, Gordon Ramsay, Grant Achatz
If you couldn’t be a chef, what profession
would you ideally take up?
Wine-making or farming
Other than food and cooking, what inspires
you?
Art, natural environment and life itself
What was your worst culinary catastrophe?
Using salt as sugar!
What is your fondest memory in a kitchen?
All-nighters with music blaring, having a
laugh but working your ass off
What do you eat for breakfast?
Coffee
What dish would you cook to seduce
someone?
Good hearty home-made pasta
What do you never cook?
Tripe; eggs for pad kos
What is the one dish you find hard to get
right?
A decent curry
In your opinion, who is the most famous
person you have cooked for?
Nelson Mandela
Spiced Beef Filletwith Sweet Potato Purée, Bean
Ragout, Sauteed Mushroom and Tomato Salad
Sweet Potato Purée
Warm Tomato and Mushroom Salad
•
•
•
•
•
•
•
•
•
•
1 Sweet Potato
100g Coarse Sea Salt
5g Marvello Margarine
50ml Meadowland Cream
Salt and Pepper
8 Cocktail Tomatoes
30g Shemiji Mushrooms
10ml Olive Oil
1 Lemon
Maldon salt and pepper
1. Rinse sweet potato under cold water to remove any extra dirt
2. Place the course salt in the base of a roasting tray and place in
the oven and roast at 180 degrees till the potato is soft to touch
3. Allow the potato to cool, and peel off the skin
4. Once all skin is removed place the flesh into a bowl and mash
with a fork or a potato masher
5. Once it comes to time serving warm up the purée add in
margarine and cream and season to taste
1. Rinse the tomatoes and mushrooms under cold water
2. Cut the tomatoes into quarters and remove the seeds so that all
you are left with are tomato petals
3. Trim the mushrooms removing it from the base
4. Add the oil into the pan
5. Add in the mushrooms. Once the mushrooms are cooked add
the tomato petals season to taste and finish with a squeeze of
lemon juice
Bean Ragout
Spiced Fillet
•
•
•
•
•
•
•
•
•
•
•
•
15g Black Eyed Beans
15g Red Kidney Beans
15g Mung Beans
50g Green Beans
1 Onion
2 Garlic, cloves
200mlKnorr Basic Brown Sauce
50ml Meadowland Cream
1. Soak all the dry beans overnight in water separately
2. Place beans into individual pots with water and boil till the
beans are soft to bite
3. Cool beans down under running cold water
4. Trim the green beans and cut into pieces roughly the same size
as the other beans
5. Mix the brown sauce according to the direction on the
container
6. Dice and finely chop the onions and garlic
7. Fry the onions and garlic till the onions are soft add in all the
beans except for the green beans
8. Toss these around in the pan add in the cream and reduce by
1/3
9. Add in half the brown sauce and reserve the other half for the
sauce the brown sauce and simmer for 2-3 min add in any extra
seasoning if required add in the green beans and simmer for an
additional 30 sec or till the green beans are aldente and serve
10.An addition of chorizo sausage is an option or even bacon - add
in when frying the onions 300g Beef Fillet
25ml Olive Oil
Robertsons Veggie Spice
Salt and Pepper
1. Rub the fillet with a touch of olive oil
2. Season the fillet with some of the veggie spice and salt and
pepper
3. Place the remainder oil in the pan and seal off the fillet and
roast in the oven till you have reached your desired temperature
4. Remove from the oven and allow to rest for 5 min before slicing
and serving
Pan Jus
• 100mlKnorr Basic Brown Sauce
• 100mlRed Wine
• Salt and pepper
1. Once you have removed the fillet from the pan and placed in
the oven deglaze the pan with red wine and reduce the liquid
by half
2. Add in the brown sauce and reduce till the correct consistency
has been reached
3. Season to taste and serve
CHEF! Issue 23 | 17
Ingredient
cooking
What we’re
now
Generations of South African children know only too well
thick, syrupy guava juice – however, there is (thankfully)
much more to this tropical superfruit which is in season
until September, so we’ve asked three chefs from the
Midlands to show us what’s what.
Jackie Cameron, Hartford House
Somehow it's difficult to believe that guavas have four times more vitamin C than an orange and ten times the amount of Vitamin A as
a lemon. The health benefits are endless and include preventing cancer as well as lowering cholesterol. Even with all of these benefits, I
still don't enjoy picking up a guava, however I have created a really yummy guava sorbet. Serve this with hand-spun honey, fresh mint
and creamy gorgonzola and your tastebuds will tingle with a crazy sweet-and-savoury explosion. This fruit, with its unique texture and
flavour, is so versatile that it can be used in juice, jelly, ice cream, marmalade, jam, chutney and stewed fruit desserts, while guava rolls
and breakfast flakes bring back happy childhood memories. The choices are endless. So if, like me, you don't appreciate the fruit as it
is, make it into something else and benefit from its abundance of vitamins A and C.
Jonty & Tanya Nicolson, Nicolson’s @ Garlington
The guava that we’re all familiar with is actually called an apple-guava, but the Macadamia Farm I grew up on in Zululand on the North
Coast of Kwazulu-Natal grows the most beautiful Chinese Guava Tree. These particular guavas are the size of a grape and look like
miniature pomegranates, a very pretty little fruit. These chaps are integral to much of what I do in my kitchen. They are the key factor
to rounding off my reduction sauces and I learned this recipe for Chinese Guava jelly from my mum, who learned it, naturally, from
hers. A bit of effort, but worth it in the end. First cut your guavas in half, put them into a very big pot and just cover with water. Boil
them up until soft and remember not to stir! Stirring will cause cloudiness in your jelly and that’s not what you want - the jelly must
be a perfectly clear and colourful. Leave for the afternoon in the liquid and then get an even bigger pot and place your muslin tightly
over it. Put your guavas into the muslin and leave to drip overnight. In the morning, measure your guava liquid and then add the same
amount of sugar (equal parts sugar to guava liquid). Bring to the boil, all the while skimming off any scum from the top. After about 30
minutes, put a drop or two of the mixture onto a chilled saucer to see if it cools to the consistency you desire. This jelly keeps beautifully
for months on the shelf in an airtight container. You can add it to any red wine based stock reduction and it will round it off beautifully,
and it is also awesome on croissants with parma ham, camembert & fresh rocket!
Chris Whitham, Fordoun Hotel
Sadly the guavas reputation in South Africa seems limited to preservative-laden fruit juice and tinned guavas. The guava also has
many interesting medicinal properties. But it is in cuisine that the guava is so neglected. Here, in the lovely KwaZulu-Natal with our
diverse culture, a firm favourite is Guava Chutney, a wonderful accompaniment for curries and which I love to eat with cheese. I also
love homemade guava jam which, because of its high concentrate of natural pectin, requires far less sugar than other jams. My other
guava favourites include sorbet, jellies and grilled Trout stuffed with pickled guavas. Guavas also add a natural sweetness when making
barbecue sauces, fantastic for basting meats on the braai. However, my all-time favourite guava dish is the simplest: guavas chilled with
ginger syrup and served with mascarpone cheese (sponge cake optional). This is my favourite because guavas are best left in their natural
form…raw!
18 | CHEF! Issue 23
New Products
Wonderbag
This natty product cooks food through heat retention/insulation, and
has been developed to tick a number of boxes – firstly, it brings down
the amount of fuel used when cooking, secondly it reduces carbon
emissions, pollution and toxic fumes, thirdly, it assists the user to keep
food piping hot or very cold and lastly, it creates jobs by utilising a
job creation NGO in Pretoria for the production of each bag. The bag
is perfect for dishes traditionally slow-cooked in/on the oven or in a
pressure cooker, and you just need to get the ball rolling by bringing
the food to the boil for between 15 and 30 minutes before sealing
it and placing it tightly in the Wonderbag. Even though it might be
difficult to introduce it into a working kitchen, Chef Margot Janse
from Le Quartier Francais has recently introduced a Wonderbagcooked dish onto her menu, a ragout of samp, buchu and sunflower
served in a Le Creuset dish wrapped in a tiny Wonderbag. Wonderbags
also make great gifts as they can be personalised and branded. Visit
www.naturalbalancesa.com for more information.
Pixie Nespresso Machine
The latest innovation from Nespresso is the smartest,
smallest coffee machine in their range. Even
though its designed to save its users time,
space and energy consumption, it still
creates the perfect cup of coffee. With
a sleek, compact design, the machine is
available in six bold and vibrant colours
and takes less than 30 seconds to heat
up. Consuming 40% less energy than
your average A class machines, Pixie
automatically switches
off after nine minutes of
electricity. Priced at
R2 499, Pixie is available
in Nespresso boutiques
worldwide. Visit
www.nespresso.com for
more information.
Chefinterest
Profile
Linger
Longer
turns 50!
Johannesburg’s oldest fine dining establishment became a quinquagenarian (a big word for 50 years old)
in April this year and its long-serving chef Walter Ulz celebrated by re-introducing popular menu items
from years gone by. We caught up with Walter to find out more about this momentous occasion.
Chef Walter Ulz arrived in South Africa in
the ‘70s, beginning work at the Landdrost
Hotel before interviewing for a position
at Linger Longer in 1976, which was
then in the Joburg city centre. He almost
didn’t go into the restaurant, as he says
“it looked so tacky from the outside – the
writing was washed off, it had those large
shop windows and looked more than a
hardware shop than a restaurant!” Upon
returning to the Hotel, his good friend
Christl asked how the interview had gone
and he admitted that he hadn’t gone
inside because it looked so worn-down. Thankfully, she convinced him to go back,
because “it was a place where Sol Kerzner,
Louis Luyt, Reeva Foreman and the
Oppenheimers entertained!”
When asked why he has stayed with the
restaurant for so long (35 years this year),
20 | CHEF! Issue 23
20 | CHEF! Issue 23
Walter just shrugs and says, “The grass
is not always greener on the other side.
I found the right job, felt comfortable
with our customers and developed an
attachment to Linger Longer. I take pride
in our establishment and our loyal guests
show the quality and consistency of the
restaurant.”
Walter’s attachment to the restaurant is
obvious, with albums of every review and
article ever written about the restaurant,
as well as a huge selection of photos of
the original restaurant and most of the
high profile guests that have had a close
relationship with the establishment. 95%
of the reviews that Linger Longer has had
over the years have been great, a notable
bad review being one by Steven Greenfield
who slated the restaurant’s roast potatoes.
Thankfully the slating backfired and hordes
of guests came to eat the notorious roast
potatoes…
While Walter was still at the Landdrost
Hotel, he was asked to cook Elizabeth
Taylor breakfast in her room, specifically
scrambled eggs with salmon and chives
on rye. Walter was more than happy to
oblige, and says she was very polite and
absolutely tiny! Linger Longer restaurant
brought more adventures to Walter, as
it was the first restaurant that Nelson
Mandela was taken to after his release from
27 years in jail. He was taken there by the
British High Commissioner with Lord
Renwick, and Walter prepared a special
menu with Avocado Suzy Wong, lots of
chilli, guinea fowl, cous cous and vanilla
crepes. After lunch the security prepared
to whip him away, but Madiba chose to
stay and move onto the pavement, shaking
everybody’s hand – within minutes the
pavement was covered with people.
Reflecting on how times have changed,
Walter remembers how “Dr Motlana and
Mr Maponya booked a table and we had
to phone Pretoria for a permit as we were
not an international restaurant like all the
other 5 star hotels around us. But after all,
it was 1977.”
The restaurant was also visited by the
Japanese Prime Minister in 2001 during
the Earth Summit with 12 people seated
for lunch and 70 security guards dotted
on the roof, in the trees, all over. As he
was leaving, he stopped to admire an old
oak tree that was in the flushes of Spring
and covered with leaves. He remarked how
much he liked the tree and Walter replied,
“it’s for sale – you can always charter a
plane and bring it back with you!”
Most of Linger Longer’s staff have been
with the restaurant since the 80’s, and
Walter attributes this staff retention to
motivation, discussing new ingredients,
talking and working with staff and getting
them excited about new dishes and
products. Another thing that has been
around for decades are fussy eaters, with
Walter experiencing quite a number of
them. Says Walter, “I do not think there is
an allergy or a request I have not seen. My
best request has been for Oriental Chicken
Soup without the chicken. Or Duck
without skin. Or Steak Tartar being served
to a guest who ‘can’t eat it raw’.”
After the many experiences, people and
dishes that have marked the 50 years
of one of Johannesburg’s best-loved
restaurants, Walter sums it up neatly: “We
stood the test of time.” He asks that if there
are any other restaurants that have been
running for more than 50 years, please
could they contact him?
Stephen Billingham, President of the South
African Chefs Association, congratulated
Walter Ulz, saying “Linger Longer’s 50th
anniversary is a momentous occasion for
not only Walter and his team but for the
restaurant industry as a whole. Consistent
success, superb quality dishes and high
service levels have all contributed to 50
successful years and I look forward to 50
more.”
CHEF! Issue 23 | 21
Increase your profit margin –
substitute frozen vegetables
for fresh!
In today’s era of reduced kitchen brigades and tighter budgets in the contract catering environment,
hours spent on chopping, dicing, slicing and peeling the vegetables featured on staff restaurant menus is
effectively time and manpower wasted.
By simply substituting fresh vegetables for top quality frozen
alternatives – which have been scientifically proven to be
even more nutritious than fresh vegetables – you can reduce
wastage and achieve significant savings in time and money,
thereby increasing your profit margins.
The other important advantage of frozen vegetables is the
portion control and ability to easily calculate the quantities of
vegetables required each day. Also, due to the fact that frozen
vegetables can be safely stored for much longer periods than
fresh vegetables, there is minimum wastage and no prep time
required!
McCain Foods’ innovative range of frozen products, harvested
from only the finest South African growing regions, and frozen
to lock in not only nutrients, but taste and texture, delivers
unmatched convenience, versatility, perfect portion control
and substantial holding times – everything you need to build
mouth-watering menus (and profits), while still delivering a
nutritious and delicious meal in your canteen; bursting with
visual appeal, perfect texture and unsurpassed taste.
Offering everything from peas and carrots, mixed vegetables,
creamed spinach, potato chips and sweet potato chips
and chunks in a variety of sizes, and even with flavoured
and unflavoured coatings, McCain products are simple to
prepare, always reliably tasty and perfect for use on any of
your daily menus – which means you’ll never have to use fresh
vegetables again!
The following ideas are designed to give you some inspiration
on how to incorporate McCain vegetables into canteen
favourites:
IDEAS FOR MAIN COURSES
• Use McCain Alternatives Creamed Spinach for stuffing
cannelloni pasta or topping pizza.
• Frozen McCain Classics Peas work well in any recipe
calling for peas; toss a handful into chicken pie, macaroni
and cheese, or soups and stews for added colour, texture
and fibre.
• Try a refreshing cool pea salad by combining ½ cup torn
mint leaves, 1 tablespoon capers, 1 chopped small onion,
1 teaspoon lemon zest, ¼ cup olive oil and ¼ teaspoon
pepper. Mix the ingredients together, toss in 500 grams
of frozen and thawed McCain Classics Peas and ½ cup
crumbled goat cheese. Serve at room temperature.
• Add strips of pork fillet, lean beef or ostrich, skinless
chicken or pieces of fish to frozen McCain Classics
Hawaiian Mix for a quick and delicious canteen meal
served in just a few minutes.
• Add McCain Classics Mixed Veg or McCain Classics
Country Mix, canned diced tomatoes and barley to chicken,
beef or vegetable broth. Season to taste and serve as a
soup.
• Save time and electricity by roasting McCain Classics
Roasting Vegetables with your roast chicken, lamb or pork
for an energy-efficient, tasty canteen meal.
IDEAS WITH SOUPS, STEWS, DIPS AND SAUCES
• Heat tinned tomato and onion mix in a saucepan and add
frozen McCain Alternatives Creamed Spinach for a
chunky, flavourful sauce to top chicken breasts or fish.
• Use McCain Alternatives Creamed Spinach to add colour,
texture and bulk to soups, stir-fries and stews.
• Extend a sauce by adding frozen McCain Classics
Fingerling Carrots for additional bulk, nutrients and texture.
• Add frozen McCain Classics Cut Beans to stews or curries
towards the end of cooking to thicken and add nutrients and
fibre.
• Blend McCain Alternatives Spinach into dips and sauces
for extra nutrients.
• Add McCain Classics Diced Carrots to bolognaise (or
any pasta sauce) to extend the meat, reduce the overall fat
content of the meal and add extra nutrients and fibre.
IDEAS FOR DELICIOUS ALTERNATIVE SIDE DISHES
• Sauté onions with ginger add frozen McCain Classics
Fingerling Carrots and sprinkle in dill. Add a splash of
orange juice or a citrus twist.
• Sauté onions, adding frozen McCain Classics Cut Beans
and fresh thyme.
• Thaw frozen McCain Classics Cauliflower, pat dry, and
roast with a little olive oil, salt, pepper and nutmeg.
• Mix in sautéed walnuts or pecans to cooked McCain
Classics Cut Broccoli florets.
• Toss frozen McCain Classics Brussels Sprouts in olive oil,
garlic, salt and pepper until well coated. Place in a baking
dish in a single layer, top with fresh sprigs of rosemary and
roast until tender (about 20 minutes).
• Sprinkle cooked McCain Classics Pumpkin chunks with
cinnamon, drizzle with a little honey and mix in some finely
chopped pecan nuts.
• Create a Mexican salsa by combining thawed frozen
McCain Classics Cut Corn with salsa and some fresh
cilantro.
• Towards the end of cooking rice or barley, add a few
handfuls of frozen McCain Classics Cut Corn to add
colour, flavour and texture.
• Add cooled and drained cooked McCain Classics Cut
Corn to salads for extra colour and crunch.
• Add lemon juice and basil to hot McCain Classics Peas.
• Use frozen McCain Classics Peas to make an easy pea
soup with mint.
• Add sautéed shallots or spring onion and mushrooms to
cooked McCain Classics Peas.
For further information on these or other products in the McCain Foods
(SA) range, please call the McCain toll-free helpline on
0800 006 498 or visit www.mccain.co.za
Cover
Chef Profile
feature
Heston
comes to Cape Town’s
Good Food and Wine Show
Heston Blumenthal, UK’s
self-taught Gastro Wizard
whose award-winning Fat
Duck Restaurant is on every
foodie’s wishlist, will be coming
to South Africa for the Cape
Town leg of the Good Food
and Wine Show.
Born in 1966, Heston grew up in
Berkshire, England, where he still
lives today. When he was just 16,
he and his family travelled to France
and it was there, in one of France’s
greatest restaurants, that his passion for
gastronomy was ignited. The restaurant in
question went by the name of L’Oustau
de Baumaniere and was located in a small
village in Provence. However, it was not
just the food that caught Heston’s interest,
but the beautiful surroundings, the smells
and sounds of Provence, the theatre of the
service… all of this gave Heston the idea
of becoming a chef.
He returned to the UK and, at the age of
16, took on the daunting task of trying
to get a position in some of London’s
kitchens – but was rebuffed because of his
young age and inexperience. Undeterred,
he took on a series of day-jobs that could
support his new obsession. After work, he
would go home and cook his way through
a repertoire of French Classics, repeating
24 | CHEF! Issue 23
them until he perfected the techniques
they utilised and harnessed the correct
flavours. Every summer he would return
to France to continue his culinary tour,
visiting suppliers and restaurants, and
these experiences, as well as the many
years of night-time training at home and
3 weeks in professional kitchens provide
the extent of his training.
The book that first piqued Heston’s
curiosity, and eventually led to the style of
cooking that we now associate with him,
is Harold McGee’s On Food and Cooking.
One of the subjects raised in the book,
that searing meat does not seal it, made
Heston realise that nothing in the kitchen
can be taken as a given, that many rules
weren’t backed up by science, and that
experimentation was the only way to
prove the best method of preparation.
In 1995, Heston bought the only space he
could afford: a 450-year-old pub in Bray,
England. It was small with a cramped
kitchen, one door, no view to speak of
and an outside loo. It started out as a
simple bistro, serving French classics such
as Steak and Chips, Tarte Tatin and Petit
Salé of Duck, and even though the oven
exploded on just the second day and
despite a large pot of water taking ages to
heat (green beans needed to be blanched
in batches of 8), Heston persevered. Limited funds and experience meant that
the kitchen was chaotic, but despite all
this the restaurant started receiving good
reviews. As he tried to find ways around the
problems that the tiny kitchen produced,
he was put in touch with scientists who
soon made up the network of academics
and scientists that have played a part
in the development of the restaurant.
In 2000 The Fat Duck received its
first Michelin star (it had moved on
from Bistro Classics) and the demand
became high enough to necessitate a
redesign. After the refurbishment, Heston
introduced the restaurant’s first multicourse tasting menu which presented an
opportunity to introduce some of the
dishes that didn’t fit into a conventional
format. Water baths were used, and this
aided Heston in becoming more precise
and consistent, and after two years a
second Michelin star was earned, with a
third coming two years later. With this accolade came greater freedom
and a chance to explore multisensory
perception and how the brain influences
what we taste. This meant seeking out
ways in which to engage all of the senses
during the eating experience – using a
smell to heighten emotion and trigger
nostalgia, or headphones to bring
an element of sound to the meal. Ever since Heston
discovered that two different descriptions of crab ice
cream affected the way in which it was experienced, he has
been fascinated by how flavour is subjectively perceived. Described as a Culinary Alchemist, Heston Blumenthal’s
success and curiosity has allowed him to work with
international food historians, perfumists, food
physiologists and biochemists. His papers written on
the science of food in partnership with the University
of Reading have earned him an Honorary Doctorate of
Science in 2006 and he was also awarded an OBE for his
contribution to British Gastronomy by Queen Elizabeth. He has starred in two of his own television programmes:
Heston Blumenthal – In Search of Perfection and Feast,
and recently opened his first restaurant outside of Bray Dinner by Heston Blumenthal.
Heston Blumenthal doesn’t just feed his guests, he creates
experiences, dining theatre that engages the four senses
that are usually neglected during a meal. To watch him
in action will be a real experience, so don’t miss this
opportunity to catch him in action in Cape Town.
Good Food and Wine Show
Heston Blumenthal will be live at the Samsung
Chefs in Action Theatre in association with Afrox
Handigas, Carlton, MNet, the Cape Grace Hotel and
Boardmans, on Saturday the 28th of May and Sunday
the 29th of May. General entry tickets start at R350
and, for those who really want to personally meet
the chef who made snail porridge a classic, a limited
number of VIP tickets will be available for R850,
including premium seating, a photo opportunity and
a face-to-face book signing with the culinary alchemist
himself (please note that the book is not included in
the VIP price). A selection of Heston's latest books
will be available for purchase at the show, including
The Big Fat Cookbook, The Fat Duck Cookbook,
Heston's Fantastical Feasts and In Search of Total
Perfection.
With his creative approach, adventurous spirit
and an exceptional sense of flavour, seeing Heston
Blumenthal perform live at the Good Food & Wine
Show will be an unforgettable experience and above
all great fun. Book your tickets now at Computicket.
com, and for full programme visit
www.GoodFoodandWineShow.co.za
CHEF! Issue 23 | 25
Pastry
Sugar Art
This is the third article on our step by step series on Sugar Art. Gill
Pope and Helen Dissell, the sugar art professionals who have recently
released their first book, have kindly allowed us to reprint a section
of their book. This article will show you how to put together the next
element of one of the gorgeous cakes selected from the book
Bauhinia
Commonly called the Camel Foot tree or Butterfly tree, this plant originated in Hong Kong but is also grown extensively in India. The tree
has large fragrant white flowers with lemon-green markings, similar to that of an orchid. The thickened stigma grows to form the pod as the
flower dies. The tree usually flowers when it is bare of leaves then, as the pods start to form, the leaves sprout.
Materials Needed
• White flower paste
• Powder colours: yellow, lime,
viridian,emerald
• Fine gelatine coloured pale yellow
• Tylose glue
• 33, 28 & 24 gauge wire
• No. 00 writing tube
• Bauhinia petal cutter
• Bauhinia leaf cutter
• Bauhinia calyx cutter
• Florist tape
• Poppy veiner or grooving tool
• Modelling tools
3. Cut the hollow sausage of paste into 4,
leaving the base intact.
4. Using your fingers, twist and pull the 4
small sepals to elongate them, forming
thin little strips which are pointed at
the tips.
5. Dab a little water into the centre of the
calyx with a fine paintbrush
6. Push the back of the dried flower into
the centre of the calyx, curving the
sepals up the sides.
4. Brush with a little glue and dip into fine
gelatine that has been coloured light
brown/yellow using petal dust.
Assembly of the Stigma
and Stamens
1. Colour the thickened pistol/stigma a
mix of light lime/yellow.
2. Using florist tape, attach 3 of the
stamens to the pistol, just slightly
shorter in length. Check that they all
bend in the same direction.
3. Attach the other 2 stamens slightly
lower, also bending in the same
direction. Secure well.
Stigma
1. Wrap a pea-sized ball of white flower
paste around a piece of 24 gauge wire
7cm in length.
2. Work the paste down the length of the
wire, covering the wire thinly on both
ends but leaving a thickened piece ¾ of
the way up.
3. While the paste is soft, bend the stigma
into a gentle curve.
4. Flay the end of the stigma slightly with
a sharp knife.
Stamens
1. Take a small ball of light green paste and
roll into a sausage shape.
2. Make a hole in the centre using the
sharp end of a cell stick.
26 | CHEF! Issue 23
Buds
1. Use 5 pieces of 33 gauge wire, 5cm in
length. As with the stigma, roll a small
pea-sized ball of white flower paste over
the length of the wire, coating as thinly
and evenly as possible. Bend the stamens
into a gentle curve.
2. Allow the stamens to dry.
3. Dip the tip of the dry stamen into
Tylose glue and attach a tiny, slim piece
of paste to the top to form the head of
the stamen.
Labellum Petals
Labellum – also known as the lip or throat.
1. Roll out white flower paste thinly,
leaving a thickened ridge in the centre
(or use a grooved board).
2. Slide a 28 gauge wire through the
middle of the thickened ridge at the base
of the petal.
3. Vein slightly using a poppy veiner, and
ball the edges to thin. Frill the petals
slightly.
4. Fold the petal in half to create a central
3. Make several buds in varying sizes.
4. Leave the largest bud white and attach a
green calyx, wrapping it around the bud
neatly.
vein and allow to dry before colouring a
line of light lime green from the base of
the petal to ¾ of the way up.
Leaves
Calyx
Lateral Petals
1. Cut 2 petals using the same method
as for the labellum. These petals are
not frilly, so thin the edges and give a
slight curve to the petal. Allow to dry
before colouring with a small amount
of yellow/ lime colour at the base of the
petal and halfway up the centre.
1. The flowers have a calyx that sits neatly
in the gap between the lateral petals.
It forms a crinkle at the base and as
the flower ages the calyx browns and
shrivels.
2. Cut the calyx and ball into a curve.
3. Dust to a medium leaf green using a mix
of lime and yellow and wrap around the
base of the flower.
4. Use a cell stick to shape the crinkle at
the base.
1. Roll out pale leaf green paste leaving a
thick ridge in the centre (or use a board
with a groove).
2. Cut out the shape of the leaf and insert a
24 gauge wire into the thick ridge.
3. Soften the edges with a balling tool.
4. Fold the leaf in half to create a central
vein.
5. Press the leaf onto a veiner (a dried leaf
is just as effective).
6. Allow to dry.
7. Dust to a medium green (use viridian
with a softer emerald to lighten).
8. Steam the leaf to set the colour and give
it a sheen.
Note
The leaf stems and calyx are very similar in
colour and should match each other.
Tip
To make stems look smooth use a cell stick
and rub along the taped wire stems to even
out uneven pieces of tape or wire. Use
petal dust to colour stems so that they look
realistic. We have used wire for the stamens,
rather than using ready-made stamens, as
the wire is able to bend.
Dorsal Petals
1. Cut 2 petals the same as the lateral
petals. Allow to dry and colour in the
same manner.
Assembly of the Flower
1. Attach the throat of the Bauhinia to the
pistol and stamens that you wired up
earlier, making sure that the stamens
curve towards the throat of the flower.
2. Add the dorsal petals, 1 on either side of
the throat, and tape securely.
3. The 2 lateral petals are slightly larger and
sit above the 2 dorsal petals.
4. The flower has a significant gap between
the 2 lateral petals.
Buds
1. Roll a small ball of paste into a teardrop
shape. The end is a thick point, not
sharp.
2. Insert a 24 gauge wire at the thicker
end and shape into a slight curve. Make
grooves in the bud with a hat-pin or
grooving tool.
For more information , or to purchase
this book, please contact Gill Pope on
[email protected] or phone
083 420 7902
CHEF! Issue 23 | 27
sustainability
Fairerin South
TradeAfrica
Fair Trade South Africa recently set about creating the first
Fair Trade hotel room in South Africa at the Peech Hotel
in Melrose Arch, Gauteng. This saw the coming together of
a number of different Fairtrade Label holding products, in
one room and under one roof, showcasing the South African
producers who strive to follow these principles. The aspiration
is for Fairtrade products to find their own spot in hospitality
establishments around the country, really highlighting the
good work that is being done. This is already being done
overseas where hotels have Fair Trade and Green hotel rooms,
which are incredibly popular with 45% of Dutch people
saying that they would recommend one of these rooms over
your average hotel room.
So what is Fairtrade? It is a recognised, ethical certification
system that tackles poverty and empowers small-scale farmers
and farm workers by ensuring better trading, working
and living conditions, providing an additional income for
community development projects, and supporting sustainable
production and protection of the environment. There are over
900 Fairtrade farmer and worker organisations worldwide, 60
of which are in South Africa. In fact, South Africa is quite
special in that it is the first country that both produces and
consumes Fairtrade products.
The Peech Hotel room that was given a Fairtrade Label
makeover was decked out in products such as Fairtrade linen,
coffee, tea, chocolates, flowers and wine, and though the
products were limited to the room, the principles are visible
throughout the hotel. The Peech Hotel is an eco-boutique
hotel that is Fair Trade in Tourism South Africa (FTTSA)
accredited, which means that it is highly committed to
responsible tourism. This is achieved through fair wages
and working conditions; fair operations, purchasing and
distribution of benefits; ethical business practice and respect
for human rights, culture and the environment.
South Africa holds the first and only certification programme
of this kind and, says Jennifer Seif, Executive Director of
FTTSA, “This is yet another example of how South Africa is
pioneering the development of Fair Trade in tourism through
innovative thinking and close collaboration with stakeholders
across industries and traditional boundaries.”
For more information, visit www.fairtradesa.org.za, email
[email protected] or phone 021 448 8911.
28 | CHEF! Issue 23
Fair Trade at a Glance
• Fairtrade products are sold in 25 countries and there are over 900
producer groups worldwide.
• There are over 230 Fairtrade certified producer organisations in
Africa. They produce everything from fruits, vegetables, flowers,
cotton, nuts, herbs & spices, coffee, tea and honey.
• The first ever Fairtrade certified farm in SA was Sun Orange Farm
in 2002.
• The South African Thandi Wines was the first ever Fairtrade
certified wine brand in 2003. They are also a successful BEE project.
• According to Fairtrade standards, South African farms must
comply with BEE policies.
• There are over 12 700 people that benefit directly from Fairtrade
in South Africa – they are small producer organisations and farm
workers on commercial farms.
• For every bottle of Fairtrade wine sold, 50 cents is returned to the
farm as Fairtrade Premium. In the case of coffee, the amount is 41
cents for every 250 gram packet sold.
• In South Africa, consumers spent R5.7 million on Fairtrade wine
and coffee in 2009 – the estimate for 2010 is over R7.5 million.
• Fairtrade does not require organic certification but promotes
organic agriculture and rewards it with higher minimum prices
and premiums
Chef Karen Scholtz looks at what prospective culinary
students should look out for when selecting a training
provider, and which route they should take.
You might know that you want
to become a chef but the burning
question is how do our future chefs
find out here to go, what form of
training suits them and how they
go about finding information? The
burning question is how do our
future chefs find out where to go,
what form of training suits them
and how they go about finding
information? There are plenty of
training programmes, each excellent
in their own right, but how does a
prospective student decide what will
be the best training to suit them,
choosing between the three main
options of private culinary school,
hotel school or an apprentice trainee
in a large hotel group.
One of the ways to go about selecting
a training provider is to visit the
South African Chefs Association’s
website where, under training
providers, we list questions that you
should ask your training provider.
Another idea is to phone hospitality
industry recruitment companies and
ask whether they’ve had problems
placing graduates from a certain
school. Also, call each school
individually and ask what the course
structure entails, and is there anything
extra in the training or learning
besides the stipulated course structure,
which is advised by the certifying
body. Ensure that the school you
select is accredited with a recognised
accreditation agency such as City &
Guilds or Theta. Find out how you
can benefit with regards to potential
employment after graduation, and if
the level of training you receive is just
the foundation skills, make sure you
find out how you can improve upon
those basics with additional training.
Visit as many trade shows that host a
chef ’s village and get in contact with
a body such as the Academy of Chefs
– an amazing source of inspiration to
the up-and-coming chefs within our
industry.
29 | CHEF! Issue 22
Here is some advice from well-known
chefs in the industry:
Apprenticeship
Chef Andrew Atkinson –
Michelangelo Hotel
From my experience there are definite
advances to doing an in-service chef
apprenticeship through an approved
institution like a hotel, a lodge, etc. but
only approved institutions that offer to do
proper approved chef in-house training.
Our career is predominantly (80%) a
hands-on job, with a reasonable amount
of theoretical knowledge, but mainly
practical know-how and techniques are
needed.
By doing an in-service apprenticeship
at a reputable institution, you gain a
certain level of practical knowledge that
no theoretical training can teach you. By
being hands-on in an active kitchen from
the start you not only start learning what
the true working environment is like but
you also start to make your mark within
the industry and start learning proper
working procedures. You see for yourself
what works and what doesn’t. You start
to eventually learn your strengths and
weakness within a kitchen and learn where
you’ll need to improve on or put the extra
effort.
The in-service route is also financially
more viable as it costs a lot less than going
to a training college. Having said that,
the amount of places within this area of
training is very,very limited.
Culinary School
Chef Stacey Chan – Smeg
Training at Silwood Kitchen was a
fantastic experience and I think it stands
you in good stead before you enter
the industry. For the first year it’s pure
studying and training - we didn’t leave
Silwood at all. We learnt the basics of
everything and then progressed into the
more complex recipes and terminology,
learning everything from theory, icing,
wine, French and pastry.
In our second year we go to 5 different
establishments for 2 months at a time.
Normally it’s broken up into a 5 star
hotel, catering kitchen, casual and food
styling, and we just return twice a year
to do our exams. For our third year we
stay at one establishment for the entire
year, where we do our final exam at the
establishment, which is a 3 course meal
for 24 people.
Silwood Kitchen is a fantastic school to
study in a wonderful setting and I enjoyed
every moment of the experience.
Hotel School
Chef Trevor Boyd – Salon de Culinaire
I was never an academic at school
and therefore my final marks showed
that I was more interested in playing
sport than reading any of my learning
material. Because of that, I found it
very intimidating joining the Technikon
Witwatersrand Hotel School. The school’s
name preceded the institution, so being
accepted after a gruelling interview process
was nothing short of a miracle. However,
after all of that initial hesitancy, the Hotel
School proved to me that I could become
academically inclined as I graduated with
2 distinctions - I suppose it proves that
one will study if you are interested in the
material.
Those 3 years of theory and practical
work made me realise that I had so much
more to learn and cemented my decision
to become a chef. I felt inspired daily
and knew that with each thing I learned,
this was going to be the beast that would
control my life. Our lecturers were
industry generals and had us hanging on
every word spoken regarding the ins and
outs of the industry itself.
I can only thank my stars that I was
educated by the Hotel School and have so
many fond memories of serving meals to
the public in the restaurant. The days were
short but the nights were long - it was a
great precursor to the life I was about to
lead.
CHEF! Issue 23 | 29
training
Where to start?
Chef Profile
30 | CHEF! Issue 23
CHEF! Issue 23 | 31
interest
Potatoes get Classified
Potatoes SA have put their products through their paces, using a trained sensory panel to decide
which potato cultivars are best for certain cooking methods. The research was conducted in a
systematic manner at the Agricultural Research Council, and it was supplemented with quality tests
performed by the University of Pretoria’s researchers. All cultivars fit into three categories according to
the scientific results of the study, and we’ve broken them down for you here, with recipes supplied by
Jodi-Ann Pearton.
Warm Potato Salad
Serves: 2 | Preparation Time: 60 minutes
Ingredients
2
Mondial potatoes (large / medium)
20ml Butter
100g Streaky bacon, chopped
1 Clove garlic, crushed
5ml Fresh rosemary, finely chopped
½
Onion, finely chopped
20ml
Olive oil
20ml Lemon juice
10 ml
Apple cider vinegar
10ml
Mixed fresh herbs, finely chopped
Salt and pepper to taste
Method
• Place potatoes in a large saucepan with cold water, cover and bring to the
boil. Reduce the heat slightly and cook potatoes until soft. Allow to cool
• Peel potatoes and cut into 1cm cubes
• Over medium heat, in a large frying pan, sauté bacon in butter until crispy.
Remove bacon from the pan and add garlic, rosemary and onions to the
remaining butter and bacon fat.
• Sauté until soft. Season to taste
• Add potatoes and sauté until lightly brown in colour. Add crispy bacon and
remove from heat
• For the dressing, combine all ingredients and mix well. Season to taste
• Serve potato salad warm and drizzle with dressing
Waxy Potatoes have a higher moisture and lower starch content. During boiling these potatoes retain their shape and stay firm. Upon
eating they have a pasty texture in the mouth and are best suited to culinary uses requiring that the potato retains its shape, such as
boiled potatoes or salad potatoes. Cultivars that are waxy are Mondial, Fabula and BP13.
32 | CHEF! Issue 23
Pomme Purée with Goat’s Cheese and Wild Mushrooms
Serves: 4 | Preparation Time: 60 minutes
Ingredients
1 kg
UTD Potatoes (5 - 6 large / medium potatoes)
40g
Butter 125ml
Full cream milk
200g
Soft goat’s cheese 3ml
Nutmeg, finely grated
15ml
Fresh Thyme, finely chopped
125ml
Wild mushrooms
25g
Butter
100g
Soft goat’s cheese
Salt and white pepper to taste
Method
• Place potatoes in a large saucepan with cold water, cover and bring to the boil. Reduce the heat slightly and cook potatoes until soft
• Peel potatoes while they are still hot, slice and push gently through a sieve (to mash)
• Place mashed potatoes into a saucepan with the butter, milk, goat’s cheese, nutmeg and thyme
• Over low heat, stir for 15 minutes continuously with a whisk until smooth and creamy. Season to taste • In a separate saucepan, over medium to high heat, sauté mushrooms in butter until golden brown
• To serve, top each portion of pomme puree with sautéed mushrooms and crumbled goats cheese
Floury Potatoes have a low moisture and high starch content. They have a dry and sometimes crumbly mouth feel once cooked and tend
to break up or slough during boiling. They are most suitable to roasting, frying, mashing and baking. The cultivars that are floury are
UTD, Caren, Darius, Avalanche.
Potato and Vegetable Latkes with Butternut and Baby Marrow
Serves: 4 | Preparation Time: 90 minutes
Ingredients
2
VDP Potatoes (large / medium sized), peeled and grated
200g
Raw butternut, peeled and grated
200g
Raw baby marrows, grated 1
Large onion, grated
1
Large egg
80ml
Plain flour (approximately)
100ml
Canola oil for shallow frying Salt and pepper to taste
Waxy/Floury Potatoes have a moderate starch and moisture
content. They have a slightly floury mouth feel once cooked.
They can be used for a variety of applications, including boiling,
microwaving and baking. The cultivars that are waxy/floury are
BP1, VDP, Fianna, Valor.
Method
• In a large bowl, combine potatoes, butternut, baby marrows,
onion and egg. Mix well
• Add flour and mix well, the mixture should have a paste like
consistency. If the mixture is too watery, you will have to
add a little more flour. Season to taste
• In a large frying pan, pour oil in until 2mm deep and heat
through on medium to high heat
• Place heaped tablespoonfuls of the potato mixture into the
hot oil, pressing down on them to form 1 cm thick patties.
Brown on one side, turn and brown on the other
• Once cooked, place Latkes on paper towel sheets to absorb
excess oil. Serve hot
CHEF! Issue 23 | 33
Chef Profile
HELP YOUR CUSTOMERS MAKE
HEALTHY CHOICES
Globally, the overriding issue for diners when eating out of home
is the health factor*. They want to know the nutritional content of
the food they’re served, how it was prepared and where it came
from. In short, the consumer today is health conscious.
This places responsibility on the foodservice operator to make
sure that your guests can choose healthier options. One of the
biggest concerns of modern diners is the fat content in their
canteen, takeaway and restaurant meals, and whether it’s
healthy fat.
Heart disease is one of the leading causes of death worldwide,
and simple changes in diet and lifestyle can significantly improve
heart health. Cholesterol is a major risk factor for heart disease,
and Flora spreads help to keep your customers’ heart and
arteries healthy by maintaining healthy cholesterol levels. Rich
in Omega 3&6, Flora Portions are trans fat and cholesterol free
and are now lower in fats, containing only 65%.
Looking after your guests’ health can make a difference to your
business. By providing your customers with the cholesterollowering option in the form of Flora Pro-activ – combined with
advertising the benefits of lower cholesterol and saturated fat on
the menu – could make you stand out from your competitors by
showing that you care about your patrons’ health.
Flora is on a mission to make the world’s hearts healthier, and
has implemented both an international and a local sustainability
initiative that sets high standards and targets in relation to
making a significant impact on the health and wellbeing of
consumers in South Africa and around the world.
Nutrition for health and well-being
Estimates based on World Health Organisation data show that,
while 10 million deaths a year are due to under-nutrition, over 15
million are due to over-nutrition. More than a billion people will
soon be obese, and heart disease and diabetes are a growing
problem worldwide. Yet these diseases are largely preventable
with a healthy diet and active lifestyle.
Unilever approach
Around 230 chefs in Unilever already provide advice on nutrition,
cooking techniques, menus and recipes to other chefs in more
than 65 developed and under-developed countries. “Our aim
is to further enable people worldwide to make healthy food
choices, through our products and partnerships, and in doing
so, help to tackle both over- and under-nutrition,” says Eelco
34 | CHEF! Issue 23
For further information, log on to
www.unileverfoodsolutions.co.za
Camminga, Vice President of Unilever Food Solutions South
Africa, Middle East and Pakistan.
Working with Government and other stakeholders, we will help
to improve the health and well-being of South Africa’s citizens.
Says Eelco Camminga, “Throughout the world, Unilever Food
Solutions is working to help to address two major public health
challenges – obesity and cardiovascular health – by improving
the quality of their diet.”
Environmentally friendly
Improve heart health
Healthy choices don’t cost more
Working with the Heart and Stroke Foundation of South Africa
Unilever raises awareness of Cardiovascular Disease (CVD) and
the importance of a healthy diet and lifestyle in reducing CVD
risk factors through the Flora ‘Test the Nation’ campaign. “In
2010, we tested the cholesterol levels of approximately 22 000
people across the country. We intend to reach approximately 1
million more people by 2015 through a campaign to increase
awareness and understanding of CVD and encourage heart
healthy diet and lifestyle choices,” says Camminga.
The heart-healthy choice is now also the affordable choice.
Flora is committed to reducing its carbon footprint by introducing
environmentally favourable packaging.
Help your customers make the healthy choice by serving Flora
portions in your establishment. Visit www.unileverfoodsolutions
or contact Customer Care on 0860314151 for more information.
Flora is also the main sponsor of the annual Comrades Marathon.
Reduce saturated fat
“We are committed to improving the fat composition of our
products by reducing saturated fat as much as possible and
increasing levels of essential fats. All of our Flora margarine
products already contain less than 33% saturated fat as a
proportion of total fat. By 2012 a daily portion of our leading
spread brand, Flora, will provide at least 15% of the essential
fatty acids recommended by international dietary guidelines.”
Our Rama and Flora Spreads already provide 35 million
people with a substantial amount of their Recommended Daily
Allowance of vitamins A, D, E and B vitamins, including folic
acid. Our challenge is to do more - provide products which
contribute to the micronutrient intake of more people in South
Africa in a way which is economically viable.
CHEF! Issue 23 | 35
*Source: The World Menu Report
Chefinterest
Profile
National Youth Chefs
Training Programme
The Department of Tourism recently launched the National Youth Chefs Training Programme, investing
R25 million into training 800 South Africans between the ages of 18 and 35 to become chefs. The Department
approached the SA Chefs Association and asked them to run the massive training programme around the country,
with students being trained in each of the 9 provinces.
The South African Chefs Association first
became involved with the Department of
Tourism when they were asked to assist
with the National Careers Day that was
held in KwaZulu-Natal in 2009. “SACA’s
stand was by far the busiest, with over
17 000 young people from all over the
province moving through the exhibition
hall,” says Stephen Billingham, President
36 | CHEF! Issue 23
of the South African Chefs Association.
“This is where discussions began and we
are incredibly honoured to be involved in
this Programme. Though the programme
has proven to be a logistical struggle to
coordinate as the training is taking place
all over the country, I am certain that the
results will be well worth it.”
Other than the age requirements, students
need to have a matric certificate, be
unemployed and a passion for cooking and
the hospitality industry. The programme,
which is being funded through the
Department’s budget for the Expanded
Public Works Programme initiatives,
will run for a year. The students will be
trained first in the National Certificate
the course, ensuring that training is
actually completed to the expected
high standards. There is also a good
chance that stand-out individuals will be
employed, but this is not a guarantee. “I would like to urge the hospitality
industry to open their doors to the
South African Chefs Association for
the placement of the learners in terms
of experiential learning. The success of
this programme depends on sustainable
public private partnerships we enter
into now and in the future and I believe
we have already established excellent
relationships to build on in this regard,”
Minister van Schalkwyk said.
of Professional Cookery and secondly in a
National Diploma of Professional Cookery,
all accredited by City & Guilds.
of Culinary Art, Alfresco Academy of
Food, Southern Sun Centre for Culinary
Excellence and the Swiss Hotel School.
Training will be conducted at a number of
SA Chefs Association Training Providers
around the country, such as Capital
Hotel School, Capsicum Culinary Studio,
Silwood Kitchen, HTA School of Culinary
Art, The Culinary Academy, Institute
of Culinary Arts, Butlers Hotel School,
1000 Hills Chef School, Fusion Cooking
School, International Hotel School, School
Student groups will be made up of 2
groups of 16, making sure that students
don’t get lost in the crowd. Students will
spend one day in class and four days in
a professional kitchen and Protea Hotels
and Southern Sun has already come on
board to assist a large amount of students.
Each student will also have to complete
a portfolio of evidence by the end of
The Minister also said that, “The
NDT relies on capable and recognised
organisations as partners and we
are pleased to be working with the
South African Chefs Association
on this initiative. We believe that
this partnership will provide the
trainees with the skills, knowledge
and experience to gain sustainable
employment in the hospitality and
tourism industry and one day become
leaders and innovators in their own
right.”
CHEF! Issue 23 | 37
Interest
Free Range
Pork
These days we’re very much more aware of where our products and
ingredients come from, and South African customers are beginning to
follow the International trend of asking exactly where produce comes
from. Pork has always been a notoriously difficult meat to find free range
as raising pigs in this manner requires a lot of work, space and supervision.
We chatted to two free range pork product producers from South Africa,
both based in the Western Cape. Incidentally, Caroline from Braeside
Butchery in Parkhurst is currently working on bringing free range pork to
her butchery, so there should soon be fresh pork available in Gauteng.
Happy Hog Farm
Happy Hog Farm is based in Ashton in the
Western Cape’s Boland, and was purchased
in 2002 by the Napiers who originally
thought of just farming fruit and vegetables
with a small selection of pigs, cattle and
sheep for their own consumption. After
visiting farmers who were well-known for
their free range herds and realising the
demand for free range pork, they started
off with 23 sows and 1 boar – this herd has
now ballooned to approximately 400 pigs
of all ages. They do not castrate, de-tail or
de-teeth any of the piglets and the only
medication their pigs receive are iron and
de-worming tablets, both at a very young
age. They opened their butchery in 2006
and the rest, as they say, is history.
www.happyhogfarm.co.za
[email protected]
(023) 615 1928
How has being part of the free range
process changed the way you eat?
Because our meat is growth hormone and
antibiotic free – we tend to only eat pork
and free range chickens (We get our Free
Range Chickens from The Red Barn in
38 | CHEF! Issue 23
George - www.chickens.the-red-barn.com). We very seldom eat lamb or beef unless
we know for sure that they are grass fed
animals and do not come out of feedlots. Is there a noticeable taste difference in
your products?
There is definitely a difference in taste. Firstly, it doesn’t smell like Pork – this is
the one attribute that most restaurants are
quite surprised about. Secondly, the taste
is a clean, meaty taste – not quite sure
how to describe it, but you do doubt that
you are eating pork as it doesn’t taste like
the pork we are used to. We get a lot of
people coming back with comments about
how delicious the meat is and that there is
definitely no pork taste to the meat.
What are the pitfalls of farming free range
pork and why don’t more farmers do it?
We have never experienced any pitfalls or
problems free ranging our pigs. We believe
that it is a lot easier to manage and a lot
more cost-effective as opposed to setting up
a huge feedlot, which can be quite costly. The costs fall not just with the buildings
but with the maintenance of keeping your
animals disease-free through the use of
Antibiotics, which are hugely expensive and
can have a detrimental effect on consumers.
The reason why farmers don’t want to free range is because free
range animals take a lot longer to grow out to slaughterable weight
– anything from 6 – 7 months, so your turnaround time of stock/
cash is not as quick.
Who do you supply?
I supply Café Bon Bon in Franschhoek. In Cape Town, we supply
The Power and The Glory, Dear Me, Gogo’s Delicatessen, Myoga
(Vineyard Hotel), Societi Bistro, Martin Raubenheimer of Cure
Charcuterie, Mount Nelson Hotel have sampled our various cuts
and sausages and they have placed their first order for pork bellies. We also supply Wild Organics (www.wildorganics.co.za) who act as
our distributors in Cape Town. We also supply private customers
in and around the Cape Town CBD area and the West Coast.
Richard Bosman’s Quality Cured Meats
Having run a successful deli in Hermanus, Richard Bosman has
turned a hobby making Italian and Spanish-style cured meats into
a career and is now selling his charcuterie full-time. The pigs he
uses are reared in the Hemel en Aarde Valley by farmer Charlie
Crowther who has cross-bred Duroc and Large White pigs – as
are used in Parm, Italy. The pigs are pasture reared and graze in
open pastures, with diets supplemented with acorns and no use
of growth hormones and antibiotics. Richard then salts the meat
by hand in his Cape Town-based factory, where the meat is then
hung in drying rooms to cure for up to a year. Currently, Richard’s
products are only available in the Western Cape, but plans are
underway for the charcuterie to be sold in Gauteng.
richardbosman.wordpress.com
[email protected]
083 277 3494
What makes your charcuterie stand out?
Firstly, the raw material is unique. The pigs are pasture-reared to
my specifications and we are cross breeding Duroc and large white
pigs to get the best flavour and fat marbling in the meat. Secondly,
the production process is done by hand and we try to do as little as
possible. The product takes longer to produce than commercially
cured meats because we do not speed up the process with GDL's,
vacuum tumbling or brine injecting. Lastly, we use our own blend
of spices to flavour the products, mixing all the ingredients from
scratch without using any of the shelf batch packs.
Could you recommend a few ingredients that accompany your
charcuterie?
Wine, figs, cheese, bread, rocket, or oven-roasted tomatoes
Do you think that there is a national movement towards more
ethically-produced ingredients?
This is definitely a movement that is growing in popularity and can
be seen by the number of markets that now operate as well as the
number of articles, blogs etc. that focus on the subject. The tipping
point has not yet been achieved and the challenge is to get people
to change their behaviour permanently. Unless the public demand
to know where their food comes from and are prepared to sacrifice
convenience and price for integrity, mass-produced cheaper
products will still be mainstream.
How has being involved in ethically-farmed and handmade
charcuterie affected the way that you look at produce?
I am much more aware of what I eat and appreciative of what goes
into making it. I would much rather pay more for something and
eat less of it knowing that it was from a sustainable source and was
ethically produced.
Opposite Page:
Richard Bosman
in his factory and
above, salting
his meat. Below:
Extremely happy
pigs from the
Happy Hog Farm
(Photograph
supplied by Mike
Bassett)
CHEF! Issue 23 | 39
Pillsbury™ Promises
Food Safety and
Quality Concerning
New Food Label Laws
General Mills has continuously fulfilled its core mission of nourishing lives,
partly by holding food safety and quality as a top priority. This value is
demonstrated by company’s brands as evidenced by their integral history,
involvement and promotion of HACCP (Hazard Analysis: Critical Control
Points), as published in the last issue of Chef!
Today General Mills’ emphasis on food safety and quality is even more
relevant. South Africa’s multifaceted regulations known as R146 will require
a variety of labelling and advertising standards, including an increase
in information on food product labels. Time is slowly running out for
marketers and manufacturers to comply with the new, enforceable
regulations.
Fortunately, food safety has always been part
and parcel of the Pillsbury brand. Hazard
analyses and validations for the production
of consumer products is nothing new
for this progressive brand. Pillsbury
has ensured that it will meet all the
expectations and requirements of the
new food labelling legislation due
to be enforced from the 12 March
2012. Pillsbury’s longstanding
safety measures will continue
to benefit consumers.
TM
KwaZulu Natal 031 263 1679, Gauteng and Inland 011 608 0880 or call Customer Services on 0800 116 766; KwaZulu Natal 031 263 1679
What will have to
change?
The majority of labels will
change, as there are strict
guidelines as to what must
be present and what is
not permitted on a food
label. We have briefly
outlined some of the main
stipulations:
Why is this important?
In the past, humans have taken food for granted. Consumers willingly eat what is placed
in front of them, basing their opinion purely on taste, aesthetics and a food’s ability to
alleviate hunger. More recently however, consumers have started to take a much bigger
interest in what goes into their food. This is mainly because of the availability and access
to better public education and readily-available publications from dieticians, nutrition
specialists and food experts.
Another reason for the growing interest in food is there’s better understanding of the
link between health and food. Consumer bodies and lobbying groups with particular
food interests have become prominent and blatant in their demand for more information.
Due to such developments, manufacturers are facing added responsibility and more
challenges. As consumers become increasingly knowledgeable, the food industry must
focus on food safety and provide clear answers to consumers’ questions.
The new laws pay specific attention to the wording of labels and how products are
advertised. These laws deal with subjects such as composition, labelling, hygiene,
marketing, safety, quality, import and export.
By observing these trends in the marketplace, the Pillsbury brand can continue to reiterate
the importance it places on quality control procedures in food safety management by
using informative food labels. Pillsbury will ensure that it consistently communicates and
informs consumers of all mandatory information relating to the manufacture, sale and
importation of foodstuffs in line with the Foodstuffs, Cosmetics and Disinfectants Act,
No. 54 of 1972.
To demonstrate the importance of food safety, Pillsbury follows a process that is divided
into pre-requisite programs and the supplier approval process. Pillsbury’s ingredients are
also certified by identifying food safety hazards related to the ingredient and ensuring that
food safety certifications are obtained from the supplier.
New Labelling Legislation
The new law pays specific attention to the wording on labels and how products are
advertised. In essence, the objective is to create an equal platform for all products by
stating:
• Only facts
• Not confusing the consumer by word or implication.
• Using the label as a platform for consumer education.
•Unsubstantiated product
claims will be ruled out:
This includes claims
pertaining to nutrient
function, enhanced
function, reduction of
disease, pre and probiotic, glycemic index,
slimming and trans-fat
content.
•Country of origin
options: Options are
reduced to ‘Product
of’, ‘Produced in’,
‘Manufactured in’, ‘Made
in’ or ‘Packed in’.
•Date/batch
identification: Date/
batch Identification is
mandatory.
•Food additives:
Quantitative ingredient
declaration must be
indicated in the ingredient
list.
• Allergens:
All allergens must be
declared in the ingredient
list.
•Misleading descriptions:
Manufacturers may not
include a word, statement,
phrase, logo or pictorial
representation that implies
healthy/healthier/additivefree/veterinary medicinefree/more humane
treatment or rearing of any
animals.
TM
•Nutritional information:
Nutritional information
where listed should be
given in tabular format.
Gauteng and Inland 011 608 0880 or call Customer Services on 0800 116 766. Email: [email protected]
career
All Aboard!
The idea of working on a cruise
ship is a tempting one and one
that many young (and old) chefs
have taken advantage of – using
your skills as a chef is a great way
to see the world, but it does have
its challenges.
We chatted to Gary Potiphar about his
experiences working as a chef on the 6
star Regent Seven Seas Cruise Line for
7 years. Originally from England, Gary
completed his NVQ (National Vocational
Qualification) between 1988 and 1991 as a
day release, using this opportunity to begin
work at the Old Ship Hotel in Brighton.
He worked his way up the ladder and by
2004 he had opened 2 new Marriott Hotels
as well as Brian Turner’s Restaurant at the
Crowne Plaza Hotel, in the position of
Head Chef. He then decided that he would
take the plunge and join a cruise line as it
was always something he had wanted to do
and he contacted the cruise lining company
directly. In order to secure a position as a
42 | CHEF! Issue 23
chef on the ship he had to do a telephonic
interview, complete a medical examination
and pass a background check. However,
despite all of his experience he still started
out at the bottom as a chef de partie as he
didn’t have cruise experience.
Regent Seven Seas is based in Fort
Lauderdale and is a luxury cruise line with
the largest of the 3 ships hosting only 700
guests and 447 crew members (some ships
can hold up to 4000 passengers, but these
obviously fall lower on the star rating). Gary started out as a
saucier and as he progressed
he moved from working
in the galley to many of
the ships restaurants and
on-deck braais which are
held for the guests. Gary
reached the position of
Executive Sous Chef or
Chef de Cuisine, and
started his day at 06h00
when he would go down
to the crew galley to ensure that the crew’s
breakfast was all prepared and ready to be
served. From there he would move onto
the main galley to check that the guests’
breakfasts were ready being prepared. Crew
breakfasts are served between 05h30 and
06h30 and guests’ breakfasts are served
from 07h30 (unless the ship is docking
for the day, in which case most guests
took breakfast earlier on their balconies). After ensuring that everything is running
smoothly, Gary would then start working
on the admin, processing the produce
forms for each outlet on the ship. Stock
is carefully controlled, monitored and
each movement is recorded – from the
day it arrives onto the ship and is put into
storage, to when it is removed and moved
to a different location on the ship, and how
long it took to travel there. This paperwork
is essential to ensure that hygiene is kept
in check – if more than 5% of the crew
and guests have food poisoning, the health
authorities at the destination need to be
notified and the health authorities will
check all of this paperwork, and more.
Should a crew member even have so much
as a small cut, it needs to be reported to
the on-board hospital, says Gary. Ships
are inspected twice a year by US Health
Inspectors and should they receive less than
84 points the ship is impounded, which
means that hygiene is absolutely imperative.
Gary’s day continues like this throughout,
going through the ship and ensuring that
everything is ready for service, anticipating
needs, lending a hand and ensuring that
the all-important admin is kept up to date.
Meetings between the executive chef, sous
chefs, butcher, head baker and Gary are
held at about 07h45 each day to discuss
the menu for the present day and the next,
ensuring that if there are issues they come
out early enough in the day that they can
be sorted out. With regards to ordering, dry and frozen
produce are ordered 2 months in advance
and the provision master works with the
Executive Chef to ensure that all is correct. The order then goes to the Head Office
where the order is double-checked and
sent back to the Provision Master who can
then go ahead and place the order. Top-up
orders are also processed for each cruise
and a fresh order is delivered on the first
day and then again half-way through the
cruise, delivered to the port where the ship
has docked. Fresh fruit and vegetables are
also ordered in different stages of ripeness. Depending on which port they arrive in,
there is always the option of organising
fresh ingredients through a port agent who
will arrange these items to be delivered
to the ship – these are usually fresh, local
fish. From there, each outlet (restaurant)
on the ship needs to place their orders to
the main stores. Dry store orders are given
a day in advance and butchery orders need
to be given 2 – 3 days in advance to allow
for defrosting time. The butchery section
is tightly controlled as the food cost is high
and meat is very difficult to replace.
Life working on a ship is difficult. When
asked about the hours that the chefs on
a ship work for, Gary said that it was
usually from 08h00 to 14h00, then from
16h30 to 22h30, 7 days a week. The ship
is constantly cruising and there is very
little time to go shoreside. Cabins are small
and there are 2 or 3 to a cabin (positions
of seniority get single cabins), and it can
become quite difficult living in each other’s
pockets for the 4-6 months of the contract. Despite this, pretty much everything other
than your cigarettes and alcohol are covered
– food, accommodation and entertainment
are provided. It’s in the ship’s interest to
keep the crew happy, and between contracts
crew are able to take a month-long holiday.
Acclimatising to life on the ship can be
difficult in the first month, but Gary says
that he has only seen about 3 or 4 chefs
drop out in the first month during his 8
years working on cruise ships – as long as
chefs are properly briefed about what to
expect and they give the job a fair chance,
then they shouldn’t be disappointed.
However, it is for this reason that a portion
of your first salary is kept as a deposit –
should you decide to leave early or not
return from your holiday, costs to re-hire
another chef are covered in the deposit.
Gary says, “No two days are the same on
a ship – you learn to anticipate what your
guests are going to want and you make
sure that you have that prepared and ready
to go. I had many wonderful experiences
working as a chef on the cruise ships and it
was a great way to see the world.”
Things to Know
• Before you are able to qualify as a
cook on a ship, relevant experience
is needed – as a rule, 2 years cooking
in a hotel or restaurant is needed to
qualify
• Only South African residents can be
hired through South African cruise
ship recruitment companies
• You need to be physically fit with no
chronic medical conditions that can
stop you from working hard for long
hours
• You need to have a clean criminal
record and a valid passport, with
enough cash to cover certain
requirements that are needed – this
depends on the cruise ship you join,
but costs can include your visa,
medical certificate, your first joining
flight, and an administration fee
• It is recommended that you take
an online course to gain insight
into what it’s like working on a
cruise ship. The course is about
R690 and you can complete
the course in your own time as
well as receive a certificate upon
completion. This course will
definitely give you a competitive
edge over other candidates. Visit
www.cruiseshipcourse.com for more
information.
• No visible tattoos or piercings are
allowed and you must be at least 21
years of age.
• For more information,
visit www.hospitalio.com or www.grisa.co.za – these companies
handle recruitment for cruise ships.
In fact, Hospitalio is looking for
chefs at the moment!
Opposite above: A shoreside braai for
the crew and Below, chefs assist guests
at an on-deck braai which was set up
while the ship was at port. Right: Gary
Potiphar, Executive Sous Chef
CHEF! Issue 23 | 43
masterclass
Delicious
Dim Sum
Dim Sum is a traditional Chinese cuisine that describe a variety of
small food items that are either steamed or fried. Usually served in
portions of 3 or 4 items, Dim Sum was originally started as a snack
that would be served with tea. The dumplings that are demonstrated
here by Cuixing Chan from Oyo Restaurant are translucent when
steamed and the beautiful folding technique that is used to seal the
dumpling is a mark of a chef ’s artistry.
Shot on location at Oyo restaurant in Bedford Square. Phone (011) 615 3600 or email [email protected] for bookings. Recipes and
methods by Cuixung Chan and photographs by Christoph Hoffmann
44 | CHEF! Issue 23
Gau (Closed Dumpling)
1
7
This dough forms the basis for all gau/dumplings and
the described method of folding the dumpling closed is
traditionally used with a spinach and cream cheese filling.
200g
Flour
10g
Flour Starch
150ml
Boiling Water
Pinch of Salt
3
4
9
6
10
1. Measure both starches and salt into a small mixing bowl. 2. Pour the boiling water into the starches while stirring
until the dough is partially cooked.
3. Remove the dough from the bowl and knead on a flat
dry surfaced , using a spatula
4. Add a teaspoon of oil, mix again and roll into ball, wrap
in glad wrap to keep warm and moist
5. When ready to use, roll the dough into a long shaped
cylinder
6. Cut into smaller discs approximately 5cm in length
7. Flatten with a palate knife (brushed with cooking oil)
into flat round discs
8. Hold the disc in the palm of your hand, avoiding
the edges of dough, use a small spoon and fill with a
tablespoon of spinach and cream cheese filling, while
avoiding the edges of the dough, use a small spoon to
place a teaspoon of filling into the center of the wrapper.
9. Fold 8 narrow pleats, where each pleat overlaps the
previous pleat halfway. You should leave about 1/3 of the
edge without pleats.
10.Press the edges of the dough together, forming a half
circle. Put it on your working surface, pressing the
bottom of the dumpling.
11.Place into steamer, and steam for five minutes, serve
straight away
11
CHEF! Issue 23 | 45
masterclass
Chef Profile
Prawn Gau
500g
10g
15g
Pinch
15g
50ml
50ml
Spinach and Cream Cheese
Filling
Prawns, cleaned and chopped
Salt
Sugar
Chicken Stock
Potato Flour
Vegetable Oil
Sesame Seed Oil
½ kg spinach, finely chopped
5g spring onion
200g cream cheese
Pinch of salt
1. Follow the method for the Gau until step 8, placing a teaspoon of the Prawn filling
in the centre of the circle of dough
2. Instead of folding loosely into a semi-circle, as depicted in the previous gau, hold
the circle of pastry in the palm of your hand and fold up all of the pastry around the
filling, so that it looks like a cloth money bag.
3. With a finger inside, in the centre of the ‘bag’, fold the edge of the pastry in pleats
around the centre so that there is still a hole in the middle.
1
3
46 | CHEF! Issue 23
2
B
Books
Books
Cooked – Out of the Frying Pan
Justin Bonello | Penguin Books
R300
We forget how difficult our job actually is.
When a chap like Justin Bonello comes along
and gets into the kitchen, ready to try everything
and anything, it really reminds us that what we
take as second nature is impossible difficult to
learn in a few days. In this book, Justin visits
chefs such as Jackie Cameron (Hartford House),
Michael Broughton (Terroir) and Geoffrey Murray
(Zachary’s) and immerses himself in the culture of
each kitchen. He learns how to make an array of
dishes from each restaurant, and with each recipe
he learns new techniques and becomes a bit more
confident.
Hat’s off to Justin for taking the leap and being so gung-ho about learning – he treats
the kitchens that he visits with the utmost respect and he is completely passionate
and dedicated to learning the perfection that is achieved in each of these restaurants.
He is also very humble, extremely upfront about that fact that he really doesn’t know
anything when it comes to working in a kitchen. This book is a wonderful way to get
a sneak peek into other kitchens around the country, and there are some really great
recipes in here that are nice and challenging. What I also appreciated about the book
is that it visits some chefs that are not usually in the public eye – it’s great to see that
they’re getting exposure.
Festa! The Adega Cookbook
Milu dos Santos|Phambili
R200
I was lucky enough to attend the launch of this book, where we were treated to
delicious Adega signature dishes – the recipes of which are available in this re-released,
new-look cookbook. Now we can re-create Adega’s own brand of Portuguese dishes,
with African influences in its cuisine. The recipes are easy-to-follow, with easy-to-adjust quantities - one of the
dishes I tried that really impressed me was chicken liver paté. We all
know chicken liver pate, and it can all taste same old, same old, but this
paté was delicious and different – the flavour was gorgeous and it was
incredibly quick to make. I then tried a very simple dish of salmon with
orange, with a hint of the oriental – as I understand it the Portuguese
travels were so far and diverse that their cuisine took on an oriental
touch in some cases. In this recipe, orange is blended with soy sauce and
chilli and really enhances the delicate salmon beautifully. Aside from
the recipes, Festa! is inspiring in that it shows how an establishment can
naturally extend their brand in the form of a cookbook – and one as
successful as this can only cement a loyal customer base.
Purple Citrus &
Sweet Perfume
Silvena Rowe | Random House
R420
This book is truly something else –
with a forward by Heston Blumenthal,
it is beautiful, historic, tugs at your
senses and hints at memories that
shouldn’t really be there (unless you
hail from the Ottoman Empire). The
beautiful flavours and colours of the
Eastern Mediterranean burst from
every page, and the author, Silvena
Rowe, writes exquisitely about the
cuisine, culture and history of the
area – taking the reader on a culinary
journey. The expectations of a chef
then were incredible and it really
makes one feel humble after reflecting
on what we view as insurmountable –
a five course meal for 3000 people.
I had such difficulty
deciding which
dishes to try, but
fortunately (or
unfortunately) that
task was more or
less made for me
with the scarcity of
some of the oftused ingredients
– hemp,
pomegranate
molasses and sumac
being examples.
Obviously if you make the effort
to track down these ingredients,
you can bulk up your dry store with
gorgeous spices that will allow you
to explore and enjoy all of these
recipes. Dishes I tried and loved,
demonstrating the varied flavours
and unusual combinations of the
cuisine, were Tomato, Pomegranate
and Sumac and Sumac Salad with a
Pomegranate Dressing (this dish really
elevated the humble tomato salad),
Aubergine stacks with Pomegranate,
Mint and Yoghurt Sauce (perfect for
Vegetarians) and Monk Fish/Scallop
with Rose Petal Salt. All of the recipes
were so simple, with a complex twist
that made them incredibly enjoyable.
Reviews by Karen Scholtz, Training
Manager of the Southern Sun Centre
for Culinary Excellence
CHEF! Issue 23 | 47
how to
Hot Cross Buns
Though Easter is a distant, glorious memory, there’s no need to relegate Hot Cross
Buns to the holidays. Here the Institute of Culinary of Arts shows how to make this
traditional Easter bun.
7g
5ml
3ml
3ml
150ml
125ml
1.
2.
3.
4.
5.
6.
7.
8.
9.
Fresh Yeast
Salt
Mixed Spice
Nutmeg
Milk
Water, lukewarm
500g
65g
4ml
60g
1
15ml
Bread Flour
Sugar
Cinnamon
Butter, melted
Egg, beaten
Grated Lemon Rind
Sieve the flour.
Add butter, water, sugar and salt to milk and dissolve yeast in this mixture.
Add beaten egg to mixture and mix.
Add half the flour and then just enough to form a dough.
Knead until smooth and elastic and allow to rise until double in size.
Knock down and knead fruit and spices into dough.
Shape into 40g buns and prove.
Pipe cross and bake at 180°C.
When ready, remove from oven and glaze immediately
Cross:
100g
2ml
50ml
125ml
1
1.
2.
3.
Cake Flour
Salt
Oil
Milk
Egg, beaten
Mix flour, salt and oil, and add
milk slowly until it forms a soft
mixture.
Place in piping bag and pipe cross
over the bun.
Brush with egg wash.
Glaze:
50ml
50g
50ml
1.
2.
Milk
Sugar
Water
Heat milk, sugar and water and
boil for 4 minutes.
Brush each bun with glaze straight
after removing from oven.
48 | CHEF! Issue 23
Recipe and Methods supplied by the Institute of Culinary Arts with photographs taken
by Kelly Zetler. Visit www.icachef.co.za or phone (021) 885 1414
Good
Spirits
Autumn Cocktails
While autumn in South Africa is not quite the extravaganza of falling leaves and harvest colours seen in the Northern Hemisphere, Ryan
Duvenage looks at a range of cocktails and food inspired by the flavours, colours and seasonal produce associated with the autumn months.
Spiced Apple Collins
Maple Old Fashioned
50ml Bourbon Whiskey
15-20ml Maple Syrup
2-3 Dashes Angostura Bitters
Ice (large, solid blocks)
1. Combine 25ml of Whiskey and
Maple Syrup in a Rock glass and
stir until syrup is dissolved in the
whiskey.
2. Add bitters and ice and continue
stirring, melting of the ice and
dilution are an important part of
making this drink correctly.
3. Add another 25ml of Whiskey and
more ice and continue stirring.
4. Twist a large strip of orange peel out
over the drink and drop in.
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the progression of the bar industry.
Whether through superior drinks and
service delivery at our events, world
class training and consultancy from
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cutting edge bar design and fabrication.
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0861 BARMOBILE
25ml Vanilla Vodka
25ml Gold Rum
25ml Cinnamon Syrup
(See below)
25ml Lemon Juice
50ml Cloudy apple juice
Top Ginger Beer
1. Combine ingredients except
Ginger Beer in a cocktail
shaker and shake very well.
2. Strain over fresh ice into a
Collins Glass.
3. Top with Ginger Beer.
4. Garnish with a slice of apple
and a cinnamon stick.
East Side Press
35ml Cognac or good quaity
brandy
25ml Domaine de Canton
Ginger Liqueur
20ml Lemon Juice
15ml Egg White (Optional)
2-3 Drops Angostura Bitters
1tsp Brown Sugar
1. Combine ingredients in a
cocktail shaker and shake
very well.
2. Strain over fresh ice into a
whisky glass or straight up
in a Coupe or Martini glass.
3. Garnish with a twist of
lemon and slice of fresh
ginger or Orange Twist.
Apple and Cinnamon Martini
35ml good quaity Gin
15-20ml Cinnamon Syrup*
(See Left)
15ml fresh Lemon Juice
50ml Cloudy/Pressed Apple
Juice
1. Combine ingredients in a
cocktail shaker
2. Shake Well
3. Strain into a chilled
Martini Glass
4. Garnish with an Apple Fan
*Cinnamon Syrup
Combine 2 parts white sugar with 1 part water in a pot. Simmer and stir
until sugar is dissolve. Add ground Cinnamon to taste and stir in until well
integrated.
CHEF! Issue 23 | 49
Chef
WineProfile
World
Wine
Perrier-Jouët celebrates
200th anniversary in Paris
Champagne House Perrier-Jouët recently
celebrated its bicentenary with the unveiling
of Bi-Centenaire—the very first Living
Legacy Champagne designed to be passed
on to future generations. The unveiling
took place during an exclusive dinner
(orchestrated by French Chefs Jean-Louis
Nomicos and Alain Ducasse) with only
a select few VIPs on the guest list. BiCentenaire is available in limited quantities
(100 pieces only) for about €10 000, from
the Champagne House’s Boutique in
Epernay or through the exclusive Pernod
Ricard network.
The Green Mountain
Eco Route receives Absa
Donation
The world’s first biodiversity wine route, the
Green Mountain Eco Route, has received
a R20 000 donation from Absa in order to
enable unemployed, local farm workers and
volunteers to clean the area used during
the Absa Cape Epic. The donation was
presented to Chairman of the Eco Route,
50 | CHEF! Issue 23
News
Dr Paul Cluver, and has also assisted with
clearing alien vegetation that falls on
the route. The route was established in
2005 with the intention of protecting the
Groenlandberg Conservancy that includes
the regions of Bot River, Elgin, Grabouw,
Houw Hoek, Villiersdorp and Vyeboom.
Graham Beck Cellar
Expands
Growing demand for sparkling wine has
seen Graham Beck wines expand its flagship
Robertson cellar to a total storage capacity
of over 2 million bottles of Méthode Cap
Classique. 6000 cubic metres of space has
been added to the cellar and will allow the
estate to store all of its sparkling wines on site.
Fairview’s La Capra
Chenin Blanc awarded 5
stars
Decanter magazine, a British publication
focused on wine, recently held a tasting of
South African Chenin Blancs and gave the
only 5 star award to Fairview’s La Capra
Chenin Blanc. The tasting panel sifted
through 155 wines, covering a range of
prices, before giving the top award to the
2010 La Capra Chenin Blanc. This 18
month old wine has been selling well and
Decanter described the wine as “Cool and
complex nose of ripe stone fruit, herbs,
guava, nettles and pear. Some attractive grip
and distinct skin contact apparent on the
palate. A fresh, vibrant and fruity wine with
chalky minerality, excellent balance and a
long, juicy finish.” Visit www.fairview.co.za.
CQG Protégé Programme
receives Oak Barrel
donation
The donation of two French oak barrels
by the Cape Cooperage Group to two
Cape Winemakers Guild protégés, Sacha
Claassen and Tamsyn Jeftha, will allow
them to produce their own wines this year.
This forms part of the CWG three-year
internship where Proteges are required
to prepare budgets, production plans
and marketing proposals for the wines
they produce in order to experience
the entire process of winemaking.
For more information on the Guild,
contact (021) 852 0408, email info@
capewinemakersguild.com and visit
www.capewinemakersguild.com.
New Releases
• The Hartenberg Estate
Shiraz 2007 has been
matured for 20 months
in first and second-fill
French oak, followed by
two years in the bottle –
it’s drinkable now, but can
mellow further for at least
another eight years. Cellar
door price is R130 and
visit www.hartenbergestate.com for more
information.
• Fleur du Cap Merlot 2009 comes from the Bergkelder
Selection Merlot, a silky
smooth wine with seductive
berry flavours. This
voluptuous, easy-drinking
wine has soft tannins
which make the wine more
approachable and gentle
on the palate. It’s selling at
around R65 a bottle and
you can visit www.fleurducap.co.za for
more information.
• The House of J.C. Le Roux
has launched the nonvintage Cap Classique J.C.
Le Roux Brut. Composed
of mostly Pinot Noir with
a small component of
Chardonnay, it has flavours
of berry fruit with rich yeasty
tones – refreshing and palate
pleasing. It’s great with fish,
seafood, pasta, chicken and
sushi, and retails at about R68 a bottle.
Visit www.jcleroux.co.za
• Shannon Vineyards in Elgin Valley has
released new vintages of their three
site-specific wines, with names taken
from geographical features along the
mountain range above their vineyards.
Look out for Shannon Vineyards
Sanctuary Peak Sauvignon Blanc 2010
(R108), Shannon Vineyards Mount
Bullet 2009 (R285) and Shannon
Vineyards Rockview Ridge Pinot Noir
2009 (R250). Asara Wine Estate and
Hotel has released the latest vintage of
its flagship wine, The Bell Tower Estate
Wine 2007. It’s a blend of Cabernet
Franc, Petit Verdot, Malbec, Merlot and
Cabernet Sauvignon and was matured in
small oak barrels for 18 months. It retails
for R180 per bottle and visit
www.asarawine.co.za for more
information.
• Knorhoek Cabernet Franc
2007 is full-bodied and was
blended with 15% Merlot,
to soften tannins and give
a long finish. It has a dark
royal red colour and has
the potential to develop
further in the bottle for
another five years. At R80
a bottle, you can try it with
springbok, ostrich or kudu
dishes and for more information visit www.knorhoek.co.za
• Weltevrede Vanilla Chardonnay 2010
has evoked hints of vanilla, butterscotch,
honey, coconut or crème caramel, and is
made from grapes from Karoo limestone
terrain that are fermented in light oak.
At R45, it’s a steal and you can visit www.weltevrede.co.za
• Waterkloof has unveiled its
latest offspring, Circle of
Life White 2010, which was
produced from grapes that
were whole-bunch pressed
in Waterkloof ’s state-of-theart gravitational cellar to
extract the finest juices, with
fermentation being allowed to
occur naturally by relying solely on wild
yeasts. It’s retailing at about R140 per
bottle, visit www.waterkloofwines.co.za
for more information.
Out and About
Asara Wine Estate and Hotel
started their Glenfiddich Whisky
Sundays in April, and each monthly event
will be held monthly in the hotel’s whisky
and cigar lounge Sansibar. With Winter
well and truly here, the events (running
until August) have taken the form of
a Sunday lunch that includes a dram
of that month’s featured whisky, with
light music and a whisky professional
on-hand to gude guests through the
process. The whiskies that are still the be
feature are as follows: On June 5th, the
Glenfiddich 15 year-old; on July 3rd,
the Glenfiddich 18 year-old; and on July
31st, the rare Glenfiddich 21 year-old
will take centre stage. To book your place,
contact Maritha on (021) 888 8000.
Held at the V& A Waterfront in Cape
Town from the 3rd to the 6th of May, the
Wine Affair took place at the waters’ edge
and offered visitors gourmet delights from
establishments such as La Petite France
and Waverley Hills Organic Olives. The
estates on display were De Krans, Groot
Constantia, Jordan, De Valley, Nomada,
Klein Roosboom and The Foundry.
The Restaruant @ Clos Malverne
has launched a Food & Wine Pairing
Menu that’s easy on the pocket at R148
per head. The estate is nestled in Devon
Valley, with chef Nadia Louw-Smith in
the kitchen offering fresh, seasonal and
contemporary cuisine. The Food & Wine
Pairing Menu consists of four courses
which include dishes such as tempura
prawns, slow-roasted pork belly with
an orange glaze, and a dark chocolate
fondant. Each course will be served with
a glass of matching Clos Malverne wine.
For more information, contact (021) 865
2022 or email [email protected]
CHEF! Issue 23 | 51
Wineinterest
World
Red + White =
Debi van Flymen takes a look at
South Africa’s sustainable wine
industry and selects 3 choices
that’ll satisfy both your palate and
eco-conscious.
One guess as to why this year’s Platter’s
South African Wines 2011 has donned
a green jacket? Sustainability: one of the
myriad catch-phrases of the year in the food
and beverage industry. With respect to wine, the term indicates
more than restoring and protecting natural
environments; it refers to promoting
biodiversity and looking after the social and
entrepreneurial aspects of their enterprise
too. 2010 will not only be remembered for
the football that showcased our hospitality
to the world; it was the launch of South
Africa’s own “sustainability seal” ensuring
Green
wines bearing the label (a sugarbird perched
on a protea) have been produced in an
environmentally sensitive manner.
and 19 Champions as well as 17 Producer
Cellars this initiative is not to be taken
lightly. Learn more at www.bwi.co.za. This unique partnership between the South
African wine industry and the conservation
sector is known as the Biodiversity and
Wine Initiative (BWI). A core strategy is
the recruitment of “champions” who will
implement the biodiversity guidelines,
conserve critical ecosystems and incorporate
a biodiversity story into their winery
experience. From solar power installations,
planting of indigenous trees and the
removal of alien plant species this initiative
has seen over 127,000 hectares of natural
area conserved by members – well in excess
of the Cape’s vineyard footprint of about
102,000 hectares. The growth of
conservation areas outpaces that
of vineyard area. With 167
Members
We also now have the Wine Magazine
Nedbank Organic Wine Awards
recognising the best wine made from
certified organically grown grapes and the
producer that has complied with the best
environmental practices is also awarded. The judging panel published the following
key finding : “That a wine is made from
organically grown grapes does not attest to
its quality or lack thereof. Viticulture and
winemaking must still be up to scratch
and, as with last year, the quality brackets
that emerged more or less corresponded
to those of the industry as a whole.”
Entered wines must be certified organic
by an internationally recognised body – a
challenge in our fairest Cape with strong
winds that can spread sprays and nonorganic matter from neighbouring
properties. The organic
movement in South
Africa is young and
evolving.
Biodynamic
vineyards can
also be found in
South Africa.
52 | CHEF! Issue 23
2010 Splattered Toad
Sauvignon Blanc
Biodynamics (based on the philosophy
of Rudolph Steiner) is an approach to
sustainable agriculture where specifically
formulated herbal, mineral and organic
preparations are used to enhance the soil
and boost plant and animal life increasing
fertility. Biodynamic farmers work with
natural and cosmic cycles, rhythms and
forces and are holistic in their approach to
nurturing the vine. Some of this might
sound a bit airy-fairy but as they say the
proof is in the pudding – or rather, in this
case, drinking!
The increasing frequency of natural
disasters has devastated the world’s
winelands and here in South Africa we face
water shortages, bushfires and increasing
population demands for scarce natural
resources annually. We really need to work
hard to protect our Cape Floral Kingdom
– the most diverse plant kingdom on earth,
which also happens to be the smallest in
geographical size.
So now, you too can drink with a
conscience and support the conservation
of our proudly South African Cape
Winelands!
Questions about food and wine pairings
or just want an excuse to enjoy a glass
of wine... contact Cape Wine Master’s
student and Chef, Debi van Flymen at
[email protected]
For every bottle of this
gem purchased, Cape Point
Vineyards donates R1
toward the conservation
of the Western Leopard
Toad and thus each sip
stops the toad from
being splattered. And
the toad has a name
too – Leopold! Over
R36 000 has been
raised to date and
the two ponds at the
entrance to the wine
estate have become
amongst the most
important breeding sites in the country. At
the same time that you are saving Leopold
and his mates, you can enjoy a brilliant and
refreshing glass of this not-to-be missed
sauvignon blanc. Crisp apple, lemon
and herby notes make this wine easy to
drink andl terrific with food, leaving you
wanting more. Think picnic and head into
the great outdoors with some snoek pate,
melon wrapped in parma ham, blanched
asparagus with citrus aioli, poached
chicken with lime and melon salsa, and
mascarpone and brown sugar stuffed figs!
Follow Leopold on Facebook or visit him
at www.splatteredtoad.co.za. R43 per bottle
from leading retailers country-wide.
2009 Reyneke Reserve White
A certified organic white
wine from Stellenbosch
farmed under biodynamic
principles, this beauty
has garnered awards and
praise across the globe.
Reyneke scooped the
top three awards at
Wine Magazine’s
Nedbank Organic
Wine Competition
last November and garnered 4.5 stars in
the current Platter
Guide. Winemaker
Johan Reyneke
is South Africa’s
biodynamic pioneer and an avid surfer too;
his ethical approach and respect for the
soil has made waves worldwide. Complex
flavours of ruby grapefruit and stone fruit
with an underlying note of lime. The
richness and depth of the palate is tightly
held together by the finely structured
minerality which is the backbone of this
Sauvignon Blanc. 16 months in oak (80%
new) adds finesse. This wine was made to
last and will be enjoyed for many years
to come. Enjoy this wine chilled well
with vitello tonnato, lightly-fried stuffed
courgette blossoms, braaied crayfish with
smoked salt infused butter or maple glazed
salmon and baby organic vegetables.
Visit www.reynekewines.co.za for more
information, and the approximate retail is
R160 per bottle.
2008 Nash Family
Vineyards “Rhinoceros
Hill” Shiraz
This spectacularly juicy
Shiraz has a splash of
Cabernet Sauvignon and
a complexity that has
seen it garner four stars
in Wine Magazine and
a Michelangelo Gold.
With notes of plum,
and jasmine on the
nose, the palate has
lovely spice and a hint
of pepper on the finish.
Made by Mary-Lou
Nash of Black Pearl
Vineyards, who is the
sole supplier of SA
Wine to the Disney
Kingdom, a portion
of the proceeds from
the sale of this wine go to maintaining
the pristine renosterveld adjacent to the
vineyards on their Paarl property. Enjoy
this with slow roasted lamb or veal saddle
with rosemary on the braai during these
final days of summer or with a potjie come
autumn and winter; and as a lovely tipple
with pasta dishes too. R95 per bottle if
you order a case - includes delivery fees.
Contact Mary-Lou 083 297 9796 or www.
blackpearlwines.com.
CHEF! Issue 23 | 53
Wineinterest
World
Trends
Wine
Does the wine world have a fashion? Is good wine always good for every occasion? Yes…
but no. Wine, like clothes, décor and music, has waves of styles. As wine is created as a
partner for eating, we must look at what we are eating. Judith Lee looks at the style of food
that are dictating the style of wine.
Asian, Thai and
Fusion Foods with
Blended White
Wines
Fusion food enters the
mouth tasting sweet,
and slowly bursts into
warm chili flavors
that blend and soften
with creamy coconut
milk. What wine will
withstand this colorful
array of tastes and yet
enhance the experience?
It needs to be cool and
interesting, complex
and multifaceted. The
wine needs to mirror
the layers of the food. Therefore, the obvious
choice would be a blended
white wine with a robust
nose and a flavorsome
mouth.
The flavour of Asian food
is made with ingredients
such as garlic, ginger,
coriander, lemongrass
and fish sauce. The
layers of a blended
white wine are produced
by combining a number of
varietals that complement
the different facets of
the wine, and must
be robust enough to
enhance the intricate
style of fusion and foods.
These styled wines will be blends of
three or more varietals - interesting combinations of Chenin Blanc for its
54 | CHEF! Issue 23
honeyed tones, Viognier for its floral
notes, crisp Sauvignon Blanc and
Chardonnay with light wooding - Endless
combinations of delightfull wines.
Alvi’s Drifts Chardonnay Viognier: Fullbodied creamy wine with citrus, apricot
and peach flavours. Matured in small
barrels for 12 months.
Sumaridge Maritimus: Sauvignon Blanc,
Chardonnay and Semillion. Crisp entry
with a full bodied mouth.
The Classics with Cape Blends
In reaction to the wild and unusual we
return to the old and familiar.
Classic foods, with origins in the old
world, are traditionally paired with
smooth and velvety Bourdeaux-styled
wines: fillet with Merlot and Cabernet
Sauvignon with roasts. But now we are
indulging in authenticity for the new
world - Cape Blends that are rich and
opulent, smooth but robust, wines that
are classic but have Pinotage to enliven the
experience. The Pinotage Society requires
a minimum of 30% pinotage for a wine
to be eligible for the Cape Blend category.
These wines are plummy but firm and will
complement Lamb chops from the braai
to roasted beef and rare steaks.
Kaapzicht Vision: Broad and textured juicy
finish.
Alvi’s Drift Cape fusion: Firm, ripe and
well matured tannins.
Bubbles for Every Occasion
Light and vivacious. Frivolous and
serious. From sparkling cheapies to serious
Champagne, but mostly Method Cap
Classique, the SA Champagne. Crisp and
white, rich and golden, pink and sweet we are drinking all of them.
With friends for sundowners, great as an
aperitif, at weddings and with dinner.
Flavours that delight. Yeast on the
nose and crushed lemons on the finish.
Apricots, peaches and strawberries. Enjoy
the bubbles and let the flavour sparkle on
your tongue.
Waverley Hills Organic MCC: Bright and
sparkling with biscuit flavours.
Perdeberg MCC: Crisp and Fresh.
Mooiplas Duel: Apple edge to warm
breadth.
Healthy Options with LightWines
Health food started with muesli and
sandals, moved onto vegetarians,
and arrived at sophisticated organics.
Vegetarian delights, interesting pastas,
salads with strips of free-range beef
and even egg dishes, demand a wine
that has flavour and texture, without
overwhelming this delicate style. Wines
and varietals that are light-bodied, but still
exciting and interesting. Rosé Pinotage,
Sangiovese and Pinot Noir. Wines that are
herbaceous and earthy complement new
age foods that are wholesome and healthy.
Waverley Hills Organic: Shiraz and
Cabernet Sauvignon made to drink every
day. Light and healthy.
Monterosso Sangiovese:Savoury with dark
cherries.
Sumaridge Pinot Noir: Delicate and silky.
Your Partner for all
Kitchen Hygiene Needs
Ultimately, the trust guests place in an
establishment’s cuisine doesn’t only depend on
how good the food tastes. They also want to feel
sure that the kitchen lives up to high hygienic
standards. And the first impression is what
counts— whenever they catch a glimpse of the
kitchen, it should be immaculate. And the key
to a clean kitchen environment is hygienically
flawless surfaces. Today’s higher standards of
hygiene (e.g., in connection with HACCP) make
it essential not just to clean but also to disinfect
surfaces, slicing machines, etc. in connection
with food processing and treatment. Spotlessly
cleaned plates, glasses, tableware, pots and
pans are essential for preparing and serving
meals. Kitchen floors take a real beating, which
makes them especially prone to soiling. It’s
therefore essential to thoroughly clean them
every day.
Contact Tollfree: 0800124696
Tel (011) 578 5000 | Fax: (011) 393 5234
www.ecolab.com
CHEF! Issue 23 | 55
Chef Profile
Who, where nd what
son, James
Carianne Wil
t,
le
g
on
T
ic
N
,
d Kitchen
Bronwen Jones
iny of Silwoo
m
u
D
ke
ij
ar
Gaag and M
Thandi M
aphai fr
o
Helaria
Tloboro- m the HTA Sch
ool of Cu
M
okoen
the Sout
linary
hern Sun a and Nomathe
mba Nko Art,
Centre fo
si
r Culina
ry Excell from
ence
Who, where
and what
Photographed by Glenn McGinn
hard
h Ric
ident, wit
s
e
r
P
t
s
a
SACA P lly Kosher
uellers,
M
d
e
r
f
om Tota
n
Ma
Pearce fr
We look at who was out and about at this year’s
Hostex in Johannesburg
nz Brunner,
fe-Wood, Hei
Pete Gof
Hayley May,
Craig Elliott
and Nicole H
arris from
Unilever Food
Solutions
56 | CHEF! Issue 23
ansfield
and Jeremy M
Lynn Ch
amie
Exhibitio r and Lindy Ta
y
ns with
Glenn M lor from Special
cGinn of
is
Visual F ed
Productio
e
a
st
ns
grid Johnson
H
der and In
erman van Ton
from Prenox
Anni Jackson from HSC, Deborah Wakeford from
Wakeford & Co. and Jenny Gill
David van Sta
den from Sou
thern Sun an
Banzinger, a
d Markus
competitor in
Unilever Food
S
ol
ution’s By
Invitation Onl
y
Kevin Gib
bs, JP S
iegentha
ler, He
Stroebel
and Bru inz Brunner, Ga
ce Macka
rth
y
d Philip
Recruitment an and
e
or
km
ic
H
ore from
an Schultz
Stephen Hickm
artin Rice, Tia
M
h
it
w
C
S
asino
Meyer from H r of Emerald Resort and C
te
ar
Justin C
ency with
esign Ag otel
D
d
o
o
F
of the
ngelo H
Michela
n Pearton
Jodi-An Henton from the
Tammy
The ladie
s from N
estlé Pro
fessional
CHEF! Issue 23 | 57
Chef Profile
Entries close 31st May 2011, so HURRY and get your recipes
in to stand the chance of winning R20 000 in cash!
Log onto www.hospitalitymarketplace.co.za for details.
Pastrex and Mastercraft are products that have been used successfully by pastry chefs and
bakers with a heritage that dates back over 30 years!
We would like to celebrate traditional baking excellence and
attention to detail in flavour, presentation and creativity in the event,
set to be the largest current baking competition.
The competition is endorsed by leading professionals in
the industry such as Dilene Boyd, Bill Gallagher, Stephen
Billingham and a leading panel of SACA executive board
members!
The competition will offer culinary students, corporate
teams and professional chefs the opportunity to win up
to R20 000 in cash and massive exposure in leading
media platforms throughout the hospitality sector!
58 | CHEF! Issue 23
There will be three elements to the competition:
1.Culinary Students: Individual Entries
First prize - R10 000 and a personal feature in Chef! Magazine.
2.Professional Chefs: Individual entries
First prize – R20 000 for the chef and a double page editorial feature in Hospitality
Marketplace and Chef magazine.
3.Corporate Teams: Teams of four compete with other Corporate Teams
First prize – R20 000 for the team and exposure for their establishment across five leading
consumer media platforms.
Dynamics:
• Entries must be submitted with a picture and description on
Hospitality Marketplace website, www.hospitalitymarketplace.
co.za
• The competitions panel of the South African Chefs Association
will review the entries and create a shortlist.
• Three entrants from each category will then be invited to the final
baking event to be held at “The Southern Sun Centre for Culinary
Excellence”.
• The entrants will be required to prepare their recipes and present
final dishes to a panel of leading chefs.
• Entries close on Tuesday the 31st May 2011.
• Shortlists will be announced on Hospitality Marketplace
website by the middle of June and finalists will be invited for
the final event to be held in July 2011!
Terms and conditions are available on the competition page of
www.hospitalitymarketplace.co.za
CHEF! Issue 23 | 59
the last word
Gifted
I've had it with the concept of gifted
cooks in the catering business. I reckon
for every gifted cook you come across,
there are another 99 who aren't gifted.
Unfortunately of those 99 about 50 %
really don't realise how terrible they
really are. The 50% who do realise how
terrible they are just get on with the job
and thank God every month when they
get a paycheck. It doesn't matter to them
that they are terrible cooks and it is no
great surprise because they were terrible
van drivers and terrible supermarket
shelf packers and terrible whatever they
happened to do before and guess what? –
yep, they're going to be terrible at whatever
they do next!
No, the really dangerous ones are the
ones who think they can cook. What
they can do quite successfully is replicate
the photographs of food that they see in
glossy magazines as well as this week's
60 | CHEF! Issue 23
Cooks
inevitable quota of ‘new’ cookbooks. A
picture is worth a thousand words but
not all of them are very nice or best
repeated in mixed company. A picture is
one dimensional, whereas a meal is three
dimensional and many cooks just can't
conjure up those other 2 dimensions which
happen to contain the flavours, textures,
aromas, mouthfeels and sounds of the
dish. Equally important are all those other
backroom elements that any good cook
must control at all times - hygiene, service
delivery, timing, profit, food purchasing,
stock control and rotation, staff training
and counseling, self-improvement,
communication and marketing… the list
goes on and on.
Catering is a tough business - it's not
for the weak hearted, it's not for people
without passion and it's not for gifted
cooks no matter how delicious their recipe
for apple pie is. In the best interests of the
business and the customer, gifted cooks
should be encouraged to cook at home for
family and friends, and restaurants, hotels
and catering businesses should be required
to employ professionally trained, certified
catering staff who have had all the benefits
of formalised training. This will not, of
course, ensure that the apple pie tastes
any better but at least you might make it
through the night without having to have
your stomach pumped. Come to think of
it, how many gifted heart surgeons do you
know?
Just like Mother’s Milk…
Now I’m not sure if you really want
to know this but according to China
Daily, Li Ning, a scientist from the
Chinese Academy of Engineering and
director of the State Key Laboratories
for AgroBiotechnology at China
Agricultural University, claims
Chinese scientists have created a herd
of more than 200 genetically modified
cows that will produce an artificial
form of human milk. “The milk tastes
stronger than normal milk,” Ning
said. “Within 10 years, people will be
able to pick up these human-milk-like
products at the supermarket.” I’m still
struggling with the concept of manboobs, I don’t think I’m ready yet for
GM-cow-people-milk!
Fast Food Rage
Most people at some time or other
have experienced fast food rage I
suppose – when the burger’s burnt to
a frazzle or the slap chips are just a tad
too slap and when faced with a price
hike I’m sure a few of us have cursed
under our breath but Ricardo Jones of
San Antonio Texas is not the sort of
guy to hold back. Taco Bell increased
his favourite Beefy Crunch Burrito
by 50 cents due to a promotion
expiring and he ended up in a 4 hour
shootout with a police SWAT team.
Rather than complain verbally he
choose to open fire on the manager
after pulling out an airgun, a semiautomatic assault rifle and a pistol at
the restaurant. I wonder what would
have happened if they had run out of
fries as well?
Culinary musings from Cape Town by
Brian McCune.
His blog can be accessed daily at
www.kitschnzinc.blogspot.com
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