Chef Issue 2

Transcription

Chef Issue 2

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Foreword
SACA President’s Letter
Cover Feature
Take Up the Team Challenge with Unilever Foodsolutions
Looking Back
The 33rd Annual WACS Congress
Main Event
The 2008 Knysna Oyster Festival
Chef Profile
Chef Pete Goffe-Wood
Chef Masterclass
The Art of Aspic
Book Review
One Perfect Ingredient, Three Ways to Cook It
Special Feature
‘La Nueva Cocina’ – New Dish or New Concept?
Interest
Grain versus Grass-Fed – the Debate Continues
Infochef and Awards
Infochef 2008 and the President’s Awards
Drink Up
Red Wine: the World’s Oldest Alcoholic Beverage
Recipe by Andrew Hammond
Grilled Ostrich with Cranberry and Red Wine Reduction
Get Educated
‘Local is Lekker’
African Taste
The Flavours of Africa
Team SA
SA’s Up-and-Coming Culinary Talent
Profile
Chefs Dilene Cranna and Vicky-Lynn Gurovich Work with Ecolab
Kitchen Management
Management and the Modular Kitchen with Chef Garth Shnier
Diary
Up and Coming Events
News
News from Here and There
What’s New
Appointments, Openings, Flavours
New Products
What’s New on the Market
Foreword
SACA President’s Letter
Martin Kobald
Published by: Shout Factory
Publisher: Jason Whitehouse
Tel: 011 465 0046
Fax: 086 617 4740
It has been an exceptionally busy month for the Association,
Editor: Toni Ackermann
[email protected]
the highlight of which was the 33rd World Association
of Chefs Societies Congress held in Dubai. The WACS
Advertising Sales: Jason Whitehouse
[email protected]
congress was a great success, with over 750 of the world’s
Design & Layout: Deepfried Designs
[email protected]
www.deepfried.co.za
industry, network and vote for the new board members
Images: iStockphoto.com, Open
Shutter Photographic, Unilever,
Andrew Hammond, Cindy Ellis.
Chef! is published monthly by Shout
Factory on behalf of the South African
Chefs Association.
The South African Chefs Association
University of Johannesburg, School of
Tourism & Hospitality
Tel: 011 482 7250
Fax: 011 482 7260
[email protected]
www.saca.co.za
Executive Committee:
Martin Kobald (President), Stephen
Billingham (Vice President), Arnold
Tanzer (Vice President)
National Office:
General Manager: Graham Donet
Finance Manager: Connie Butler
Communications Manager:
Sarah Marjoribanks
Events Manager: Kobus Kotze
Centre for Culinary Excellence
Manager: Janet Ogilvie
Membership Administrator:
Jason Pitout
Special Projects and PA:
Angela Barnes
SACA Patrons:
McCain Foods, Southern Sun Group,
Fedics, Tiger Brands
of this international committee. Our congratulations go to the new President of
WACS, Gissur Gudmundsson from Iceland. We look forward to a strong, dynamic
and fruitful relationship with him.
One of the most noticeable elements of the congress was that the Association
is incredibly well-regarded in the international community, with Dr. Bill Gallagher
receiving a standing ovation after his talks. As members, you can all be proud to
be part of an association that is held in such high esteem, as we would not be
possible without your contributions, feedback and participation.
We have also just returned from Hostex in Cape Town where our SA Chefs
Experience stand was incredibly well supported from both members and nonmembers. Thank you to Checkers, our sponsor, as well as all the companies and
members who were involved in presenting and judging. Look out for the article on
Hostex in next month’s issue of Chef! magazine.
We look forward to seeing you all at the upcoming Infochef conference in July,
which will be attended by Gissur Gudmundsson, the new President of WACS, as
well as some of the WACS board members.
Yours in Promoting the Art and Science of Cookery
MARTIN KOBALD
Chefs on the Move
• Sven Niederbremer is the new
Executive Chef at the Westcliff Hotel
after a 2-year hiatus.
• Paul Gindra is the new Executive Chef
at the Radisson SAS Sandton.
• Stuart Cason is the new Executive
Sous Chef at the Radisson SAS
Sandton.
• Andrew Atkinson is the new
Executive Chef at the Michelangelo
Hotel.
• Antonette Kennedy and Bruce Burns
have joined forces to create Plan B
Food and Beverage Consultants.
• Paul Blumberg, formerly of
Consultancy Business, is the new
proect manager and Terrence Hay,
formerly of Sun City, is the Executive
Chef for FNB Wesbank Fairlands for
Fedics.
Send Us Your Feedback and WIN a Hamper of Spar goodies
We’d like to invite all South African Chefs Association members to get in
contact with us with their feedback about the magazine and the association
as a whole – be it complimentary or critical. Please send all feedback to Sarah
Marjoribanks at [email protected], and stand a chance to win a hamper of
Spar products.
Erratum: We apologise for an error in last month’s edition. Chefs James Khoza and Peter
Mabizela are in fact, Southern Sun chefs and not Sun International chefs as was reported in
the Zhoozsh! charity dinner article.
Chef!
Printing:
House of Print
leading professionals coming together to discuss the culinary
5
Cover Feature
Take Up the
Team
Challenge
Words by Vanessa Naudé • Images © Unilever Foodsolutions
Just 23 months until the
start of the event that will
have the biggest impact
ever on the hospitality
industry in South African
history – the 2010 Soccer
World Cup – Unilever
Foodsolutions has issued
a challenge to catering
teams in hotels, contract
caterers and catering
companies all over South
Africa: a new category
in their Chef of the Year
competition.
“We’ve launched a new category in
Robertsons
our annual Unilever Foodsolutions
Jikelele, Carte d’Or Brownie Mix,
Robertsons
Chef of the Year,” says Craig Elliott,
Carte d’Or Cheese Cake, Knorr Demi
National Executive Chef of Unilever
Glace, Hellmann’s Real Mayonnaise
Foodsolutions. “We want to give
and the Robertsons range of Herbs
teams of four, consisting of a team
and Spices.
manager or executive chef, a senior
Based on these entries, five national
cook, a junior cook and a waiter with
finalists will be selected for the final
less than four years’ experience, the
cook-off on the 10th of October, with
opportunity to put their hospitality
the opportunity to win a cash prize
skills to the test and stand out ahead
of R20 000, second prize of R12 000
of the 2010 Soccer World Cup.”
and third prize of R8 000. Teams will
The Team of Four category of the
be judged on overall presentation,
Unilever Foodsolutions Chef of the
originality of taste, décor and setup
Year is targeted specifically at hotels,
of table, costing and utilisation of
restaurants, contract caterers and
Unilever ingredients.
catering companies where front- and
“We believe that the hospitality
and catering companies to take up
the Chef of the Year challenge of
back-of-house staff work together
industry needs to stand together to
harnessing
on a daily basis to produce a winning
ensure that we’re able to meet the
great results,” concludes Eugene
combination of quality food and
challenge of 450 000 people visiting
Swarts, Marketing Director of Unilever
service. Teams are invited to enter the
our country during the Soccer World
Foodsolutions.
competition by submitting recipes,
Cup. We’re confident that, with the
which must serve six people, for a
right teams in place, our industry
Unilever
starter, main course and dessert,
will succeed in leaving a lasting
the
with
k u s t u r i e . n a i d o o @ u n i l e v e r. c o m ;
Entries
Year
teamwork
should
be
Foodsolutions
Competition
to
achieve
sent
to
Chef
of
via
email:
photographs
impression of South African hospitality
and costing. Recipes to include the
in the minds of these visitors. Unilever
Fax: 031 570 2730 or post: PO Box
following
Unilever
Foodsolutions invite all teams within
1547, Durban, 4000. Closing date for
products:
Knorr
hotels, restaurants, contract caterers
entries is the 30th of July 2008.
accompanying
Foodsolutions
Tomato
Pronto,
Chef!
Rajah,
7
Looking Back
The 33rd Annual World
Association of
Chefs Societies
Chef!
Issue 2 • May / June
Congress – WACS
8
Vibrant, hot and lavish are just some of
the words that can be used to describe
the 33rd WACS Congress, which was
held in Dubai from the 12th to the 15th
of May 2008.
administrative details, such as votes on
new membership and amendments on
by-laws, Number One on the business
agenda was voting for the country that
will host the 2012 WACS Congress.
Four
countries
participated:
India,
Portugal, South Korea and Sri Lanka,
each giving a presentation, after which
the Presidents were asked to vote.
South Korea was ultimately victorious.
The hosts of the 2010 congress – Chile
– also gave an amazing presentation
and prepared a lunch for the delegates,
featuring Chilean food and flavours.
The Dr Bill Gallagher Junior Forum
had an attendance of over 150
young chefs and included talks and
demonstrations by leading chefs, our
own Garth Shnier and Rochelle Schaetzl
sharing their knowledge. Also included
in the forum was the Hans Bueschkens
Under the leadership of Chef Uwe
provided a rich tapestry of networking
Junior Chef Competition. South Africa
Micheel, the hosts – the Emirates
opportunities,
mention
was represented in this challenge by
Culinary Guild – did a wonderful job
contributed to a great vibe. Needless
Anri Janse, with Veronica Callakoppen
ensuring the smooth running of the
to say, the food was incredible and
as reserve. Anri placed 6th overall. The
Congress.
featured cuisines from around the
Junior Forum promises to be a highlight
globe.
of future congresses, as the focus on
Some
750
delegates,
representing over 85 countries and
Chefs Associations around the world,
Aside
from
not
to
the
necessary
young chefs increases among the
Words by Graham Donet
Images © MOTIV, Jón S
delegates and the presidium.
leadership focused on WACS activities.
Dr Bill Gallagher was in fine form
Chef Martin Kobald presented a
Hasta reunmos en Chile, 2010!
WACS First Board Meeting
to be Held in SA
during the congress, all his speeches
proposal for South Africa to host the
and wise comments received with
3rd World Cooks Tour for Hunger,
The first WACS meeting of the new
enthusiasm and great respect from
which is scheduled to take place from
board is set to be held in South Africa
the audience. His presentation on
the 20th to the 27th of August 2011.
from the 11th to the 15th of July this
the past 80 years of WACS was
This will be a highlight of the culinary
year. Not only is this a great honour,
magnificent,
calendar for 2011, with a projected
but we will be lucky enough to
200 or more chefs from around the
have some of the board members,
with
many
countries
requesting copies for later use.
Regarding the competitions, Chef
Bertus Basson represented South
world participating to raise much-
including the President of WACS
needed funding.
himself, attending and presenting
Africa in the Global Chefs Challenge,
In short, the 2008 WACS Congress
at the Infochef conference, as well
while Chefs Paul Gindra and Stuart
was a spectacular success and we at
as attending the President’s Dinner
Cason
SACA are immensely proud to have
on the 16th of July.
from
competed
in
the
Castle
the
MLA
Kyalami
Blackbox
been delegates.
Challenge.
A definite highlight of the Congress
was the presentations by the two
were Chef John Sloane, Continental
Director for Asia, and Chef Gissur
Gudmundsson, Continental Director
for Northern Europe. The unanimous
New WACS president
winner
Gissur Gudmundsson being
was
Chef
Gudmundsson,
and we look forward to a forward-
congratulated by SACA
looking, inclusive, open and respectful
President Martin Kobald
Chef!
posts of President, Vice President and
Secretary General. The two contenders
contenders for the new Presidium – the
Unilever Foodsolutions
Customer Care Line 0860 31 41 51
www.unileverfoodsolutions.co.za
Main Event
SA’s Slipperiest Event
The
2008
Knysna Oyster Festival
This year marks the 25 birthday of the Pick ‘n Pay Knysna
Oyster Festival and a record number of festival happenings
have been finalised in celebration of this milestone. With over
80 sport and lifestyle events, there is a little slippery fun for
everyone.
th
Knysna Oyster Company, which opened
in Knysna in 1949, has been involved in
the Festival for many years as a major
participant and generous sponsor. Other
traditional favourites of the celebration
include the Oyster Mardi Gras (previously
the Oyster Cooking Competition), the
Oyster Eating Competition, the Waitron
Race and the Boules Tournament.
The Garden Route SACA will be
organising the highly-anticipated Pick
‘n Pay Oyster and Wine Mardi Gras
presented by Tabasco, previously known
as the Oyster Cooking Competition. The
cooking competition will be held on the
9th of July at the Festival Hub at Loerie
Park, and many of last year’s entrants
will be exhibiting and competing again
this year.
Rousseau says the 25th anniversary
of the Festival will be very special,
particularly for events such as the
boules contest, which has been a part
of the Festival since its inauguration.
“It’s going to be a great all-round party
with many special dates to celebrate.
We are putting an increasing emphasis
on lifestyle events such as cooking
and wine and whisky tastings, which
Knysna Winter Festival. The purpose
Our recently-introduced entertainment
says the programme is the most
of the event was to attract people to
spots,
exciting to date, “We’re confident
the town during the quieter winter
Rockspots, are also guaranteed to
that this year the Oyster Festival
months.
liven up the party,” she says. “Above
known
as
the
Heineken
will have something for everyone to
The navy was involved almost
enjoy, whether they are young or old,
from the start, and in 1984 the Chief
200 000 will be available to savour, fresh
whether they are coming for the sport
of the Navy, Vice Admiral A P Putter
from the shell or cooked to perfection.
and adventure, or whether they are
visited Knysna together with a navy
Some 40 local restaurants, known
here just to eat, drink and relax.”
minesweeper and a number of crew.
as Oyster Hotspots, will ensure that
all, we are celebrating oysters, of which
The Pick ‘n Pay Knysna Oyster
This year, in honour of the quarter
visitors don’t forget what the festival is
Festival is essentially a celebration of
century anniversary, will see another
all about!”
sport and the good life, and has firmly
visit by the navy, headed by the Chief
The full Oyster Festival programme
established itself as one of the most
Director of Maritime Strategy Rear
available at www.oysterfestival.co.za.
popular annual events in the Western
Admiral B Teuteberg, and a fleet of
Email [email protected] or
Cape. The brainchild of the late Dick
two minesweepers, which will be
contact 044 382 5510 if you need more
Ginsberg, a local businessman, the
moored at the Thesen Jetty.
information. A printed programme will
first Oyster Festival took place in
Oysters are, of course, a huge
1983, though back then it was the
component of the festival and the
also be available from the Knysna and
Sedgefield Tourism Offices.
Chef!
Words by Toni Ackermann • Images © Knysna Tourism
are becoming increasingly popular.
Festival coordinator Nicci Rousseau
11
Chef Profile
In the Kitchen with a
Cowboy
is a great many things,
but most of all, he is a
culinary mastermind,
and the brains behind
several of South
Africa’s top-end
restaurants. He is
also the co-owner
of the recently
opened, and quite
spectacular, Cassia
restaurant on
Nitida wine farm in
Durbanville.
On a warm day in Banty Bay, in the serene and uncomplicated interior of Salt
settle in for what will prove to be quite an afternoon. “I had no plans to become
Town, but I had always fooled around with cooking, and I knew I wanted to
work in restaurants.” To better his understanding of what went on ‘back there’,
Chef Pete decided to spend some time in the kitchen. “I walked in and that was
it boy, finished, done,” he says emphatically. “The energy; everyone running
around; the ordered chaos…it looked manic, but everyone knew what they
12
Words by Toni Ackermann
a chef,” he says with a shrug of his shoulders. “I spent a couple of wasted years
– wasted being the operative word here – studying at the University of Cape
Images © Open Shutter Photographic
restaurant, I take a seat opposite a suave-looking Chef Pete Goffe-Wood, and
were doing. It was fantastic. I loved
better things. “They were pivotal in
get confidence. They can open the
the vibe, the food, the chopping, the
my development as a chef and totally
fridge and go ‘ooh, I can do something
smells. And that was it for me.”
changed the way I thought about
with that’. We don’t wear plaid shirts
food and about my profession,”
and sit on bails of hay going ‘Yeehaw!’
mid 1980s, and involved a three-year
he says, listing these men as Garth
We aren’t those sorts of cowboys.”
apprenticeship at Southern Sun, as
Stroebel, John Wood, Dan Evans
The
well as a formal chef’s course with Apex
and Ian Bates. “I can honestly say
Cassia
Training College. He spent some time
I cooked better after being around
Cowboys workshops aside, is also
in various establishments in England
these guys,” he admits.
the Food Editor for GQ Magazine and
heading
to
restaurant
Chef
and
Pete,
Kitchen
Franschhoek,
When it comes to food, Chef Pete’s
the author of two books – Kitchen
where he set up a consulting firm,
two major requirements are simplicity
Cowboys and Blues Restaurant – the
PGWeat. Involved largely in the
and authenticity. Freshness goes
essence of Cape Town**.
conceptualising,
and
without saying, he adds. “We don’t
Is there a difference between Pete
setting up of restaurants, examples of
consulting
like buggering around with the food,”
Goffe-Wood and Chef Pete, I wonder?
Pete’s work can be found in Reuben’s
he says, “so we like to do as little as
“I don’t have an alter ego,” is his
Restaurant, Blues, Nose Wine Bar,
possible. The better the ingredients,
answer to this. “I love what I do and
Winchester Mansions Hotel, Salt, V&A
the less you need to do. Your mother
what I do is who I am. I have been very
was right,” he says with a chuckle,
fortunate in the opportunities I have
“don’t play with your food.”
had that I get to do very cool stuff,
and Dock House.
Talking about his most recent
venture, Cassia, which he opened
Chef Pete is passionate and
and get to pull this back into my work,
with David Grier, Pete labels the
determined, inspired by challenge,
so my work is continually interesting,
atmosphere as relaxed and informal.
and motivated by monotony. “I don’t
and I am constantly challenged and
The restaurant has high ceilings and
like to do the same things again and
excited by it. That’s why there’s no
huge windows, which give it an airy
again,” he says vehemently, “I enjoy
difference between Pete the chef and
feel. It has views of water, vineyards
developing new flavours, dishes and
Pete the person.”
and rolling hills. Pete describes the
menus. Someone else can make
food as “contemporary rustic, in
it 60 times a day – I’ve done all that
perfect step with the seasons.”
before.”
Does he enjoy what he does? “I
Every two or so months, Chef
cannot imagine what else I would be
Pete finds himself teaching timid,
doing if I wasn’t cooking,” he says.
kitchen-fearing men how to handle
What does he do when he is not in
themselves in front of a stove in his
the kitchen working or at the office
boys-only cooking course, Kitchen
consulting? “I go home, open a bottle
Cowboys. “It is not just about
of wine, and cook. My wife doesn’t
teaching guys to cook, but more
cook. She says ‘why bark when you
about giving them confidence in the
have your own dog?’”
kitchen,” he says. I am told that there
Feeling that one can never be
are other bonuses as well, many of
complacent in the kitchen, Chef Pete
which involve women and the key to
sets high standards for both himself
their, err, hearts, though the maestro
and his staff. He says that the day
divulges little more on this aspect.
an ingredient doesn’t get checked or
According to Chef Pete, nobody
the sauce turns sour, that is the day
wants to look stupid in front of a
a plate of food will find its way to a
woman, which is why the all-boys
food critic. And nobody wants that
concept works as well as it does.
now do they?
“They can look stupid, be idiots, ask
There are four chefs in the world
questions, and not be embarrassed,”
that inspire Chef Pete to bigger and
he says. “And what do they get? They
Issue 1 • June / July
before
globe-trotting
Chef!
Chef Pete’s training began in the
13
Chef Masterclass
The Art of Aspic
with Chef Trevor Boyd and Chef Dilene Cranna
Aspic is the process of preserving food using a special mixture of gelatine and water.
Here, Chefs Trevor Boyd and Dilene Cranna demonstrate this complex procedure.
Images © Open Shutter Photographic
1
Before beginning, ensure that all the equipment you will use for the
entire process has been thoroughly sanitised and is grease free.
Also make sure the food you wish to aspic is prepared and ready,
and has been chilled. For all stages of the aspic process, wear nonpowdered latex gloves.
Chef!
Making the Aspic
14
For 1st coat aspic you need: 90g raps ara krystals; 1 litre distilled water
For 2nd coat aspic you need: 100g raps ara krystals; 1 litre distilled water
For 3rd coat aspic you need: 90g raps ara krystals; 1 litre distilled water
2
Method
1. For each coat, using the ingredients specified, mix the gelatine with the water
and leave for one hour to bloom (sponge or rehydrate).
2. Heat water in a Bain Marie, to just below simmering point, and melt the
gelatine mixture to 50ºC.
3. Allow mixture to cool to 45ºC, put on gloves and gently stir with hands to
distribute temperature evenly.
that have now had 3 coasts of the
aspic for the burning process.
4. Mixture is ready when temperature
is between 38ºC and 42ºC.
To Aspic
Burning process
5. Sanitise all equipment and cover
table with plastic wrap. Prepare
required number of smoothfinished trays, covering them with
plastic wrap and ensuring there are
no creases in the plastic.
6. Ensure fridge is organised and that
there is space for rotation.
7. Meniscus all sliced items and
refrigerate (meniscus by spreading
a thin layer of 1st coat aspic over
the sliced side of each item,
allowing a smooth surface to
form. Ensure you do this to the
side of the item that will be facing
outwards for presentation.
8. Refrigerate. After 20 minutes you
can begin the dipping process.
17.For the burning process, fill a
medium-sized pot with water and
heat until boiling, and then remove
from heat.
18.Run rough edges of all items
along outside of pot to melt and
neaten. Your items are now ready
for presentation; just remember
to clean all plates with vinegar
water solution before plating, to
ensure no grease is present. Now
congratulate yourself on an aspic
job well done.
9. Dip all items once in 1st coat aspic.
Use a dipping tool to hold each
item and gently run through the
aspic solution. Dab on a hot, wet
towel to remove excess gelatine.
Do not allow bubbles to form in the
aspic mixture.
10.Place on wrapped tray and
refrigerate for 30 minutes.
11.Remove items from fridge and cut
around the edges of each with a
hot, sharp knife or thin blade to
remove excess gelatine.
12.Place on a new tray and refrigerate
for a further 20 minutes.
13.Dip all items once in 2nd coat aspic
using same method with dipping
tool and hot towel. Place onto new
wrapped tray and refrigerate for 30
minutes.
14.Repeat step 5 and 6 of dipping
process.
15.Dip all items once in 3rd coat aspic,
place onto new wrapped tray and
refrigerate for 30 minutes.
16.Repeat steps 5 and 6 of dipping
process again. Prepare the items
10
11
Concentrate on:
• New ideas – originality
• Counting portions and garnishes
• Practical portion sizes – cost and
nutritional values
• Proper portion weights – maximum
500g per 3 plates
• Respect integrity of the food
• Proper colour, presentation and
flavour combinations
• Natural appearance of taste and
flavour
• Properly cooked meats – not too
rare
• Sliced items presented properly
• Precise cutting of vegetables
• Excellent aspic coating
18
18
Avoid:
•
•
•
•
•
•
•
•
•
•
•
•
Cooking with all oils, fats and acids
Inedible materials
Excessively thick aspic glazing
Decorating with parsley, watercress
Cluttering the platter/plate
Cloudy aspic
Moulded sculptures
Too many sculptures
Serving food on the rim of the plate
Excessive use of food colouring
Using plastic ornaments
Over decorating the presentation
table
• Using wine glasses & cutlery 18
Chef!
Dipping process
9
15
Book Review
One Perfect
Ingredient
Three Ways to Cook It
Author: Marcus Wareing
Rosemary Roasted
Pears
Chef!
INGREDIENTS
16
Some might remember this
2 Michelin Star chef for his
transformation of The Savoy
Grill, while others might know
him as the Executive Chef of
the Pétrus kitchen in South
London.
Marcus Wareing has been
described by Jamie Oliver
as the “best working chef
in London” – high praise
indeed from the über celeb
chef and campaigner of
healthy-eating
school
kids. But while Jamie’s
bugbear
is
unwholesome
lunches, Marcus’ is wastage in the kitchen.
Granted, there’s not much wastage in professional kitchens, but
in private homes the trend is rampant, despite high food prices.
Wareing has addressed the problem with a cunning plan – to
take normal, everyday ingredients that one would find at the
bottom of the freezer, in the fruit drawer or in the store cupboard,
and show three different ways to prepare it. The cauliflower is
transformed into a bake, salad and soup; the carrot is found in
a cake, salad and galette; tea is used to flavour fish, ice-cream
and apricots.
Though on the surface the concept might seem gimmicky, the
recipes are brilliant – simple and easy-to-prepare, with strong
flavours, great combinations and wonderful ideas. Some highlights
are Basil crème brulee, Tomato and watermelon gazpacho, and
Mango and wasabi salsa. There are also recipes for Balsamic
strawberries with meringue, Shrimp salad with mango and lobster,
and Tuna tartar with pickled cucumber.
One Perfect Ingredient is available at all good bookstores for
around R280. Alternatively, if you’re in the neighbourhood, stop
by the Centre for Culinary Excellence at the SACA offices and
have a look at the copy in our library.
6 ripe pears
75g castor sugar
3 sprigs fresh rosemary, broken into pieces
50g unsalted butter, diced
100g block Parmesan cheese, shaved
using a peeler
50g fresh almonds, skinned and shredded
(optional)
Sea salt
METHOD
1) Peel the pears and remove the stems,
then cut each pear lengthways into
quarters. Remove cores if you prefer. 2)
Heat a heavy, ovenproof frying pan over
a high heat until hot. Put the sugar and
rosemary in the pan with a splash of water.
Dissolve the sugar over a low to medium
heat, then increase the heat and bring to
a light caramel, swirling it in the pan from
time to time, but not stirring. 3) Add the
butter to the caramel and swirl to combine,
then add the pears. Turn down the heat
and cook for 10-15 minutes until the pears
become dark golden, gently moving and
turning them in the caramel. 4) Meanwhile,
heat the oven to 180°C fan (200°C/gas 6).
5) If necessary, add 50ml cold water to the
caramel to smooth it out, and then transfer
the pan to the oven. Cook for 5 minutes
until the pears feel tender when pierced
with a skewer. 6) Serve the pears warm
or at room temperature, topped with the
Parmesan shavings, almonds (if using),
and a sprinkling of sea salt.
Recipe from One Perfect Ingredient – Three
Ways to Cook It by Marcus Wareing. Words
by Sarah Marjoribanks
McCain Veggie Burger
sizzles with flavour
With chefs all over the country serving everything from turkey
to tuna to tofu burgers to their more health-conscious clientele,
it’s clear that a little imagination can go a long way in opening
up a world of nutritious flavour-filled dining.
Adding to this trend for innovative, health-conscious and
“responsibly indulgent” food service options, McCain has
added the Chef’s Solution Veggie Burger to their range of
superior quality frozen vegetable products. Made from only the
best quality ingredients, the McCain Veggie Burger sizzles with
even more flavour than customers have come to expect from
the traditional “burger”.
“The major food trends in South Africa are clearly toward
health and convenience,” says Noreen Barnett, Marketing
Manager of McCain Foods (SA). “At McCain we ensure that
all our vegetable products retain their natural taste, texture,
vitamins and minerals, and the McCain Chef’s Solution Veggie
Burger - its crisp golden shell crammed with a mixture of
delicious potato, carrots and cauliflower, sweet corn, onions,
broccoli and peas - is a perfect example of this philosophy”,
says Noreen.
Suitable for vegetarians, vegans and free of natural allergens,
the new McCain Chef’s Solutions Veggie Burger is designed to
meet the conscious chef’s needs, providing the freshest-tasting
patty, perfectly cut and ready for oven baking, shallow or deep
frying.
This high quality convenience product is manufactured
locally, making it readily available, and can be ordered in a box
of 10 x 1kg, 112.5 gram patties. Each unit is packaged in a
new printed polyurethane gusset bag which can be displayed
or packed vertically or horizontally for easy storage.
For further information please call the McCain Foods (SA)
Food Service Division toll-free number on 0800 006 498.
Special Feature
‘La Nueva
Cocina’
A New Dish or a Whole
New Concept?
Chef!
Words by Toni Ackermann & Sarah Marjoribanks
Images © Open Shutter Photographic &
Sergio Fernández
18
As a chef, can you fathom
closing your restaurant
for six months of the
year to experiment with
new cooking techniques
and products? It’s likely
not. And yet this is what
Spanish chef Ferrán Adriá
does, in order to explore
as many culinary nooks
and crannies as he can.
Spanish cuisine hit the spotlight back in 1976, when two chefs from the North
of Spain – Juan Mari Arzak and Pedro Subijana – gathered together a small
group of chefs who met regularly to renovate traditional dishes and promote
new recipes based on regional products. It was only when other chefs of the
area asked to join the group that the realisation dawned: they had created the
‘Nueva Cocina Vasca’. It wasn’t long before more of the country’s chefs joined
the ranks of Nueva Cocina Española, including Ferrán Adriá, Sergio Fernández,
Hilario Arbelaitz, Jose Andrés, and Sergi Arola.
At the recent Spanish Taste Expo in Johannesburg, deconstructive cuisine
was, well, deconstructed, really, for the benefit of those present. At the tapas
buffet, I am handed a martini glass
left me. Chefs around me, however,
says. “I’ve had mixed responses
with what looks like a sort of pudding
are sitting on the edge of their seats,
through the years, but more positive
in it – a layer of something pale yellow
heads bobbing in agreement and
than negative otherwise I would have
and fluffy sandwiched between a
understanding,
stopped my research into this style.”
darker one on the bottom, and a white
taking notes.
fingers
frantically
Says Chef Dario, “These techniques
Richard Carstens, the chef who
creates, conceptualises and cooks at
are predominantly used to create
accompaniments
and
not
actual
don’t look convinced, as the glass is
Ginja, Shoga and Myoga, has been
dishes, but often I see restaurants
politely, but assertively offered once
studying
techniques
making entire dishes of agar terrines
more. Gingerly I dip my spoon in
since 1999 when he created his
and sphericas. As a result, diners are
– “Right to the bottom,” I am told. I
first savoury ice-cream, flavoured
confused by the concept, so I think we
dutifully oblige, my dip becoming a
with Gorgonzola. His gastronomic
have a long way to go in understanding
dig, scooping up a little something
experimentation includes techniques
the usage of these techniques.”
from each layer before cautiously
such
jellification,
While it may appear to some that
putting the spoon in my mouth. Not
emulsification, stabilising, aeration,
deconstructive cuisine is an attempt
the
as
Spanish
sferification,
too sure what to expect I am surprised
nitro cooking, and extraction of natural
by one chef to show up another, this
at what I taste: caramelised onion and
essence and flavour. If you think
is not so. Many months of research,
potato and an egg foam – a Spanish
the techniques are a mouthful, the
together with several more months
omelette! Same taste as the traditional
dishes Richard creates are even more
of finicky trial-and-error attempts, go
version, but a totally different texture
impressive: cyber eggs, bouncing ice
into the creation of novel dishes and
and presentation. It is oddly delicious.
cream, lyophilysation, stable froths
the innovative methods of creating
I am soon to discover that this is what
or airs, veils, snow and soil. Similarly,
them. The devised techniques are
deconstructive cuisine is all about.
Dario de Angelli, chef patron of Yum
intended to break the blockage of
Most
certainly
a
master
of
Nostalgia in Rivonia, has dabbled
the senses provoked by repetitive
deconstructive cuisine, Chef Sergio
with techniques using liquid nitrogen,
cuisine. In short, ‘la Nueva Cocina’
Fernández has come over from
algernates
chloride,
brings the same flavours to the
Spain to elucidate ‘la Nueva Cocina’.
and says this kind of food requires
customer in a completely unexpected
He explains the omelette: to create
dedication, time and understanding.
texture and format. The eye sees one
the foam, the potato and egg is
But
and
how
calcium
realistic
are
these
thing – spirals of vermicelli spaghetti
pushed through a whipped cream
techniques in a South African kitchen?
for example – while the mouth tastes
canister equipped with nitrous oxide
Chef Richard believes practicality
something totally different – it is in
cartridges – that makes sense, I nod
is no problem. And how well do
fact frozen strands of olive oil. ‘La
Nueva Cocina’ forces diners to think
to myself. He continues to explain the
the techniques translate into South
techniques used for other items on the
African cuisine? “They can be applied
about what they are eating, rather
buffet, each more complicated than
to South African cuisine because
than just blindly consume what is
the next – hmm, sense seems to have
food is a universal language,” he
placed before them.
Chef!
mousse-type one on top. I am told
it is a Spanish omelette. I obviously
19
Interest
Grain versus
Grass Fed
the Debate Continues
Chef!
Over the last decade or so, there has been much debate around the globe about
the consumption of factory-farmed, grain-fed products (including meat, eggs and
milk) versus free-range, free-roaming, grass-fed products. Factors such as health
risks and benefits, quality, nutrition and safety also came into question.
20
Images ©iStockphoto.com
drugs are used on an ongoing
livestock fattened in feedlots. Some
basis in an attempt to keep the
people argue that grain-fed beef is
animals healthy.
tenderer and tastes significantly
The animals used for certified
better than grass-fed beef. Others
organic meat, poultry, dairy and
don’t seem to have an opinion,
eggs have been fed certified organic
believing beef is beef and eggs
food, and are not medicated. This
are eggs.
eliminates the risk of consuming
While to most consumers it may
the consolidated toxins found in
be a no-brainer that organic is better
the fat of the animals, and ingesting
than conventional when it comes to
the residues of the antibiotics and
meat, poultry, eggs and dairy, just
steroid hormones that become a part
why is pasture-fed important?
of conventional meats, poultry, dairy
Animals used for conventional
and eggs.
meat and poultry are fed conventional
Pasture-fed poultry and ruminants
food, usually being grain (such as
are healthier, happier, and have far
GMO soy), as carbohydrates are just
more omega-3 and less omega-6
as effective at fattening animals as
in their meat, dairy and eggs, which
humans. The pesticides, herbicides,
improves our omega 3/6 balance as
fungicides and fertilisers in the grain
well. Also, with grass-fed farming,
are then stored as toxins in the fat of
livestock are raised on open pastures
the animals. Because conventionally
and are free to roam about with no
raised animals and poultry are often
caging or confinement. Their diet
kept in very confined quarters day and
consists of natural grasses, legumes
night, and not given space to roam,
and plants, and they are free of
they do not get the exercise needed
antibiotics, steroids, hormones, and
to keep them healthy. Between the
pesticides.
poor quality food, the lack of exercise
In
and the close quarters between
healthier,
animals, sickness is common and
better products that have greater
spreads quickly through the animals.
health benefits.
all,
grass-fed
happier
animals
and
result
are
in
According to recent
studies, grass-fed
beef may offer
these benefits:
•Lower in fat and calories – the
meat from grass-fed animals is
leaner and thus lower in fat –
sometimes as much as a third
less than grain-fed animals.
Consuming lean beef can lower
LDL – ‘bad’ cholesterol levels.
•More omega-3 fatty acids
– grass-fed animals can
contain as much as four
times the omega-3 fatty
acids than grain-fed. Omega3 is a ‘good fat’ and is
essential to our health.
•More vitamins – studies have
shown that grass-fed beef can
have as much as four times
more vitamin E than grain-fed.
•Good source of CLA – grass
fed animals are the richest
source of conjugated linoeic
acid (CLA), also a ‘good’ fat.
It has also been shown to
reduce cancer risk in humans.
Grass-fed animals contain
as much as five times more
CLA than grain-fed animals.
Consequently, antibiotics and other
ecologically and ethically better than
Chef!
Many people think grass-fed beef is
21
Infochef and Awards
Infochef
2008
Booking is Now Open
Infochef 2008 is less than two months away, and you can finally buy
tickets for this year’s exciting event, which will be held at the University
of Johannesburg Arts Centre.
Junior
wonderful
staying on in South Africa to attend and present
demonstrations and presentations on sugar art,
Day
is
packed
with
at Infochef. There will be demonstrations on
butchery, knife skills, cocktails, cheese-making,
marketing yourself in Chef as a Brand, SASSI,
hygiene, SASSI (Southern African Sustainable
international food pricing trends, exquisite food,
Seafood Initiative) and Team SA: Going for
loads of opportunities to network with chefs
Gold. The day will be capped by the 3rd Annual
from around the country, and the world, and
Schools Fear Factor, which will be held at a
much, much more. A networking booklet will
cocktail party. The entire day is a must-attend
also be given out to all delegates.
for all young chefs.
Junior Day takes place on the 15 of July
at a cost of R100 for SACA members and
R120 for non-members.
th
Senior Day takes place on the 16th of July
at a cost of R320 for SACA members and
R360 for non-members.
Feel free to take advantage of our fabulously
Senior Day will be filled with international guests,
convenient online shop to purchase your ticket
as the newly-elected WACS board will be held
from our website using your credit card or by
in South Africa and some of the members will be
way of an Electronic Funds Transfer.
The President’s Awards
It’s also almost that time of the year
Candidates must:
when the President’s Awards are
• Be nominated by a SACA region
or an Academy of Chefs member
• Be a SACA member in good
Visit the Infochef portal of our website
standing for at least 10 years
(www.saca.co.za) for the President’s
Chefs Association and the culinary
• Have held the position or positions
Awards nomination form. If you would
profession. This years’ Awards will
of executive chef, working chef,
like to purchase your ticket for the
be attended by new WACS President
chef instructor, pastry chef,
President’s Dinner using your credit
Gissur Gudmundsson and John Sloane
research and development chef or
card, please visit our online shop. Bear in
from the WACS board.
corporate chef for at least 10 years
mind that the tickets will be sold as first
• Be actively involved in SACA
come, first serve – so beat the rush and
will be given out at the President’s
activities or member of a
get yours now! If you have any queries,
Dinner on the final day of the Infochef
committee in a region
contact Angela at [email protected].
This year, the President’s Awards
conference, taking place on the 16th
of July. There are strict guidelines
that each candidate must follow, as
these sought-after awards are highly
prestigious.
Tickets for the President’s Dinner are available at R150 per person. The
Dinner will take place from 7:30pm at the Johannesburg Country Club in
Auckland Park. The meal will be designed and prepared by Team SA, so
be sure not to miss out on this wonderful event.
Words by Sarah Marjoribanks • Images © SACA
commitment to both the South African
permanent residence
Chef!
bestowed on the chefs who have
demonstrated the highest level of
• Be a South African citizen or have
23
Beverage
Red Wine
the World’s Oldest Alcoholic Beverage
24
Archaeological evidence suggests
and is dated 6500 years ago. These
encompasses the states of Georgia,
that the earliest wine production
same sites also contain remnants
Armenia and eastern Turkey proved
came from sites in Georgia and Iran,
of the world’s earliest evidence of
particularly
and dates as far back as 6000 BC. The
grape crushing.
fermentation, owing to the naturally
well-suited
to
quick
oldest known evidence suggesting
One particular species of wild
sweet berries it produced. This
wine production in Europe comes
vine that originated in the area
species is, in actual fact, the only
from archaeological sites in Greece,
around the Black Sea that nowadays
species native to Europe and the
Words by Toni Ackermann • Images © iStockphoto.com
Chef!
Wine is a fairly simple product, and in essence, is little other than spoiled grape juice.
Or is it? It has taken years, centuries, even, to refine the techniques for making good
wine. We look here at the origins of the nectar of the Gods, and explore some of the
most popular red wines.
Near East. It came to play such a
can include blackberry and mint.
paramount role in the development
Traditionally aged in oak, the wine also
of wine-making the world over,
takes on an oaky, vanilla flavour. Good
that it was later given the botanical
quality Cabernets age extremely well
classification Vitis vinifera, meaning
(although a bit slowly), developing a
‘the wine-bearing grape’. Within this
sprinkling of five or six tastes.
one species, however, are as many as
Pinot Noir is a light red wine;
10 000 sub-types, known as varieties,
some experts deeming it the finest
though only a small percentage of this
red wine in the world. A Pinot Noir’s
great number are important in today’s
colour encompasses a wide range,
commercial production of wine.
from cherry red to purple-red and
Wine is usually made from one or
even brown as the wine ages. Typical
more varieties of the aforementioned
flavours include earth, leather, vanilla
Vitis vinifera. When one of these
– from the oak – and jam – the fruity
varieties is used as the predominant
flavours of the jam often taste like
grape, such as Pinot Noir, Shiraz, or
raspberry, strawberry, and plum.
Merlot, the result is a varietal. Some
While some Pinot Noirs are meant to
of the most popular red varietals are
be drunk immediately, a fine bottle
outlined below.
can easily age for 10 years or more.
was
produced
by
wine made from merlot grapes was
is grown primarily in South Africa.
used solely as a blending wine. Soft
The Pinotage grape ripens early
and compliant, it was blended with
and produces well. The wine has a
Cabernet in the French Bordeaux
distinctive flavour – very fruity with an
wines, as it brought a more mellow
underlying taste frequently compared
aspect to these wines. Recently,
to banana. It can be drunk young
Merlot has been discovered as a
to maintain its fruity flavour, though
delicious wine in its own right. It
it also ages well, as the mellowing
tends to be more tolerant of soil
effect allows the wine to taste like
conditions than a Cabernet vine, and
mature Bordeaux.
while it buds earlier, it also can be
Shiraz and Syrah are both names
harvested earlier. Not quite as harsh
for the same red wine grape. The
as other reds, Merlot has less tannin
grape creates a heavy red wine
than a Cabernet and can therefore
known
be drunk earlier. It is mellow but
plum, and peppery flavours. There
still complex, and is known for its
are sometimes additional notes of
flavours of plums, black cherries,
liquorice, bitter chocolate and mocha.
often the taste range. Most people like
violets, and oranges.
Shiraz is even affected by growing
to drink zinfandels young – within a
year or two – though there are several
Cabernet
Sauvignon
is
for
its
spicy
blackberry,
flavour – berries or dark cherries are
the
temperature – warmer climates bring
name of both the grape and the
out the mellower flavours of plum,
zinfandels that age well, where the
wine it produces. With its depth of
while cooler temperatures spice up
flavour becomes much different, and
far mellower.
complexity and richness of flavour,
the wine. It be enjoyed immediately,
Cabernet is one of the world’s finest
but can also be aged for up to five
red wines. A Cabernet can be mellow
years depending on how tannic it is.
Rest assured the next time you
pop the cork on your favourite bottle of
and mild, hearty and rich. It has a
The colour of a Zinfandel is deep
red, you’ll have a better appreciation
deep red color, with the primary taste
red, bordering on black. It is a spicy,
for it, now that your understanding of
being black currant. Other overtones
peppery wine with a hint of fruity
where it comes from has grown.
Pinotage
crossing Pinot Noir and Cinsault, and
Chef!
Merlot is not well suited for
long aging, so until recently the
Recipe
Grilled Ostrich with Cranberry
and Red Wine Reduction on Herb Buttered Mash Potato
INGREDIENTS
Chef!
Marinade
4 x 200g ostrich fillet – trimmed
60ml olive oil
4 sprigs rosemary
4 sprigs thyme
4 cloves garlic – crushed
75ml dry red wine
15ml balsamic vinegar
15ml honey
15ml soy sauce
1/2 small red chilli – chopped
Cracked salt & pepper
26
Cranberry and Red Wine
Reduction
160ml red muscadel or madeira
or port
2 tablespoons cranberry jelly
250ml game or beef stock
30ml balsamic vinegar
100g butter – cold and cut into
cubes
2 shallots finely diced
6 leaves mint finely sliced
METHOD
1) Trim ostrich fillets, pick herbs
and chop roughly. 2) In a glass
bowl, add red wine, balsamic
vinegar, soy sauce, garlic, chilli
and herbs, whisk on honey and
olive oil, give a good few twists
of salt and pepper. 3) Place
ostrich in marinade, cover with
plastic and allow to stand in
the fridge for 24 hours, turning
occasionally. 4) Heat a frying
pan, add a drop of olive oil and
seal ostrich fillets for two minutes
or until lightly coloured. 5) Place
steaks in oven pan in hot oven
(220ºC) for 10 minutes, remove
and allow to rest. 6) For the
sauce, add half the butter to pan,
add shallots and fry for 1 minute
to colour. 7) Deglaze the pan with
balsamic vinegar and reduce to
a glaze, add red wine and reduce
to a glaze, add stock and reduce
by half. 8) Strain sauce to a new
pan and add cranberry jelly. 9)
Mount the sauce with cold butter
until incorporated, and stir in
mint leaves. Season. 10) Slice
fillet and serve atop buttered
herb mash. Spoon sauce over
the top and around the mash.
This dish serves four.
Andrew Hammond Photography and Food
After 22 years as a chef in the hotel and hospitality industry, Andrew Hammond
decided it was time to realise another of his passions – photography, particularly
food photography. He has done much work for The Good Food & Wine Show,
O, The Oprah Magazine, and Stafford’s Quality Foods. For more information,
visit www.eatwithyoureyes.co.za, email [email protected] or call
082 336 1339.
Get Educated
‘Local is Lekker’
and other Key Trends from the World’s Largest Educational Forum
The recent World Association of Chefs Societies Congress (WACS), held in mid-May, saw chefs from Australia
to Cuba, Korea to Belarus, travelling to Dubai to learn more about the profession and about worldwide trends.
Bill Gallagher to find out what key trends
warming, another key trend will be the
had been gained from the Junior Chefs
need to realise that kitchens use a huge
Forum, and this year’s WACS Congress.
amount of energy. Chefs need to start
“There
acceptance
thinking about the misuse of energy
is
increasing
from industry and government that
and be far more diligent in how they use
investment in teaching skills is critical,
the resources of electricity, gas, water
and companies are seeing culinary
and transport.”
education as a cornerstone of tourism
growth,” says Gallagher.
“Scotland is an example of a
movement towards asking the question
country that has invested in culinary
‘what is local?’, and being far more
education and has seen a complete
aware of our carbon footprint. Local
turnaround in the previously negative
produce will undoubtedly be key in
perception of the country’s cuisine,” he
reducing the carbon footprint of any
continues. “We need to take stock of
catering
this enormous opportunity and analyse
although transport will always have a
how South Africa can learn from the
role to play in producing food, the import
establishment
because,
example set by Scotland. It’s important
of lamb from New Zealand, beans from
A key component of the WACS
to remember that skills training has
Kenya, and potatoes from Ireland will
Congress, the Bill Gallagher Junior Chef
no age limit, and that both future
no longer be acceptable, and we will
Forum, is the largest gathering of young
and current chefs need to constantly
see a return to local produce.”
chefs at an educational conference
expand their knowledge. The concept
Commenting on the success of
anywhere in the world, and is a platform
of lifetime learning is one we should be
the Junior Chefs Forum, Gallagher
for young chefs to air their views. The
embracing in South Africa.”
concludes by saying, “It was incredible
development
Gallagher continues by saying it is
to see chefs from 40 countries
of junior chefs is an important part of
and
the obligation of established chefs,
overcoming language barriers to gain
the WACS philosophy, and the Bill
who have been fortunate enough
knowledge and inspiration from various
Gallagher Junior Chef Forum is one
to train under good chefs, to share
leaders in their respective fields. The
of the most important events on the
their knowledge in a well-planned,
value of culinary education through
calendar of young chefs worldwide.
structured and well-executed way.
a medium such as the Junior Chefs
“Moving forward into the era of global
Forum cannot be underestimated.”
Stephen Billingham caught up with
Stephen Billingham
Stephen has numerous industry-related qualifications awarded by the City and Guilds of London Institute,
as well as extensive experience in top international and local hotels. He is vice president and educational
director of the South African Chefs Association, is a director of the Capital Hotel School in Pretoria and the
Randburg-based HTA School of Culinary Art. Stephen may be contacted on 011 285 0937.
Chef!
encouragement
Images © Mashru Photuwala
He continues, “In the same vein, we
are also going to see an increasing
27
The Flavours of
African Taste
African cuisines reflect much about
the continent, its people and its
indigenous traditions. They also
reveal a lot about the outside
influences of the Europeans, Asians
and Arabs.
Africa is the second largest landmass on the earth
and is home to hundreds of tribes and ethnic and
social groups. It is this diversity that, together
with the outside influence of settlers, sailors and
traders, swayed and moulded the cuisine into what
it is today, with cooking techniques and styles of
preparation, ingredients and spices reflecting this
multiplicity.
Traditionally,
the
food
of
Africa
uses
a
combination of locally available fruits, grains, and
vegetables, milk and meat products. Differences,
sometimes significant, are noticeable in the eating
and drinking habits across the continent of Africa.
In some parts of Africa, the traditional African diet
has a predominance of milk, curd and whey. In
much of tropical Africa, however, cow’s milk is rare
and cannot be produced locally.
Green vegetables occupy an important role in
household nutrition throughout Africa, as these are
the main source of vitamins, iron and calcium, as
well as a secondary source of protein. In general,
green leaves and young stems are collected,
washed, chopped and either steamed or boiled
in combination with spices and other vegetables
such as onions and tomatoes.
Many of the most important crops in small hold
farms of Africa have their origins outside of the
African continent. Maize and beans, along with
cassava and pumpkin, originate from America
and were spontaneously adopted and spread by
farmers throughout the continent of Africa after
introduction by early European explorers in the 16th
Century. Kale and Swiss chard are two important
leafy vegetables originating from Europeans that are
widely grown by East African highland farmers. Yet
another category of plants are those that are ‘pan–
tropical’ and cosmopolitan. The green vegetable
solanum, for example, is so very widespread no
one can actually pinpoint its exact origin.
Images © Unilever Foodsolutions
Cuisines of Southern Africa are sometimes
called ‘rainbow cuisines’ as they have largely
become polyglot, with influences of indigenous Black people as well as several
waves of immigrants including Indians, Malaya, Chinese and Europeans. The
food here is thus a blend of many cultures – African, European and Asian.
The Malay influence brought spicy curries, chutneys, pickled fish, currymarinated kebabs, and a variety of fish stews, while the Indians introduced a
different line of culinary practices, including a variety of sweets and savouries.
The Afrikaners brought succulent potjies, bredies, and stews of maize with
tomato and onion sauce, and the Europeans – Dutch in particular – contributed
fried crueler (what we call koeksusters) and milk pies (what we call milk tarts).
The French Huguenots, along with their traditional recipes, also brought wine.
From roast meats and grilled fish to rich potjies, stews and bredies, from
samp and beans to chicken livers with peri-peri, the cuisines of the nation and
its surrounds are indeed quite extraordinary, as is the diverse cultural heritage
of the African continent.
Basic South African Flavour Profiles
South African dishes can be categorised into four basic
flavour profiles: Herby, Spicy, Smoky and Sweet.
•Herby flavours have been collected from all corners of the globe and
are a blend of ingredients that produce aromas and tastes that are
rich, evocative and flavoursome, and which uplift the taste of food.
Products include Robertsons Dried Herbs range and Robertsons
Coatings. Herby flavours are used in meals such as savoury rice, and
many seafood dishes such as grilled snoek.
•Smoky flavours add an authentic, smoky, hot taste to dishes in which
they are used. The marinades not only flavour, but tenderise too.
Products include Smoky brown chilli, KNORR Barbecue Sauce and
Barbeque marinade. Favourite South African barbecue dishes include
barbecue sauce used in curries and casseroles, in stir fry, or on its
own as a condiment.
•Spicy flavours come in a range of base, speciality and world sauces
to add excitement to your dishes. Products include Sweet chilli sauce
and peri-peri sauce. Many chefs spice up their menus by including
peri-peri sauce as a cook in sauce, a pour over sauce or a dipping
sauce.
•Sweet flavours complement a great number of dishes, though the
Carte D’Or range of scrumptious, ready-made dessert sauces, which
contain real fruit pulp, make excellent cake and dessert toppings,
though they can also be used to enhance recipes such as fruit terrine.
Products include Mango Apricot sauce, Wild
Berry sauce and Passion Fruit sauce.
•Uniquely South African flavours include those of
Aromat, Mrs Balls Chutney and Lipton Rooibos
Tea, each distinct to South Africa and true to the
taste of Home.
Team SA
Stellenbosch and has worked at the
Words by Sarah Marjoribanks
Image © Cindy Ellis
Village Hotel on Spier Wine Estate
and the Cape Grace Hotel. Allistaire
represented South Africa as reserve
in the Hans Beuschkens challenge in
New Zealand 2006, and recently won
the regional Confrerie de la Chaine
des Rôtisseurs. He has just moved
to Johannesburg to join the kitchen
team at the innovative, award-winning
Roots Restaurant at Forum Homini.
Samantha Montzinger and Candice
Philip are the roses among the thorns. Samantha trained at the School of
Tourism & Hospitality and has worked
at Karoo Cuisine under her mentor
Samantha Montzinger (Fedics), Candice Philip (Saxon), Allistaire Lawrence (Roots
@ Forum Homini) and Henrico Grobbelaar (Vergelegen)
SA’s Up-and-Coming
Culinary Talent
The current National Culinary Squad comprises skilled chefs who have
much experience with culinary competitions, and it is imperative that
these skills are transferred to younger members. With this in mind, the
Team SA Development Squad was created, with an eye to sustaining
the momentum and ensuring the continuation of the Team.
chef Jeff Schueremans, and acted
as commis chef for Arnold Tanzer
in the Bocuse d’Or 2005. Samantha
is currently employed at Fedics as
Catering Manager for their national
head office.
Candice is a graduate of HTA’s InService Apprenticeship programme,
under the employment of Gallagher
Estate, where she spent four years
working and simultaneously gaining
her
qualification.
Gallagher,
Candice
After
leaving
joined
the
prestigious Saxon Hotel, where she’s
spent the last two-and-a-half years.
Chef!
The Development Squad is working
30
There is heavy emphasis on the
hand-picked squad consists of four
extremely hard alongside the rest
seniors of the team mentoring the
talented individuals, each with different
of Team SA in preparation for the
younger members, ensuring that the
skills. They are Henrico Grobbelaar,
upcoming Olympics in October. If you
squad is continually developing and
Allistaire Lawrence, Candice Philip
would like to work towards becoming
evolving. Team SA has a philosophy of
and Samantha Montzinger.
a member of the Team, you can enter
continuing the Olympic legacy, which
Henrico Grobbelaar is a graduate of
national trials which are held every
can only be done through mentorship
the South African Culinary Academy
two years, or you can accumulate
by
experience
in Cape Town and began his career
points by entering as many local
and imparting skills. By the time
at the Erinvale Estate Hotel as chef
competitions as possible, gaining
the younger members of the team
de partie, before taking to the seas as
points for first, second and third place
compete in the 2012 Olympics they
senior chef on a private yacht in the
in SACA-accredited competitions.
will have eight years of competing
USA for six months. He is currently
experience under their belts.
the co-owner of Lemon’s Bistro in
of the Team SA Supporters Club
Somerset West, Cape Town.
and find out when they’re going
sharing
advice,
So let’s have a look at the up-andcoming team members that are part of
the Development Squad. The young,
Allistaire
the
Lawrence
Institute
of
studied
Culinary
Art
If you’d like to become a member
at
to be in your area, e-mail Sarah at
in
[email protected].
SACA’s Online
now
Open!
Shop is
Exciting news for all you Internet savvy
chefs out there – our website now
features an online shop.
The South African Chefs Association (SACA) strives to be
representative of every aspect of the culinary and hospitality industry.
Our major aim is to promote the art and science of cookery in the
country, and even though we are highly regarded internationally as a
chefs association, we could still get more local support to represent
South African chefs to the level that they deserve.
It is up to each SACA member to take pride in the association,
giving us constructive criticism or compliments, and encouraging
non-member colleagues and friends to join the association so that
we have a strong, healthy and thriving membership base.
Being a member allows benefits such as networking with your
peers at socials and events throughout South Africa, entrance into
competitions – as most prestigious culinary contests in SA are only
open to SACA members – and access to the association’s great
magazine, Chef!.
If you do not receive email or SMS notifications of news or events,
or have not received your magazine, please contact our national
offices on 011 482 7250.
At the online SACA shop you can pay for all
your essentials, such as membership, SACA
paraphernalia and knives. You can even pay
for your Infochef Junior and Senior Day tickets
online, using your credit card. You will also be
able to buy Weber products at the lowest prices
in South Africa.
For
example,
until the end of
June you can buy
the 57cm Weber
Braai
at
the
special, low price
of just R949.
So,
stop
by
www.saca.co.za
to visit our online
SOUTH AFRICAN
shop.
You won’t
CHEFS ASSOCIATION
Profile
Dilene Cranna and Vicky-Lynn Gurovich
Keep the Kitchen Spick
and Span with Ecolab
Team South Africa, the National Culinary Team, would not possibly be able to keep up its exceptional
standard of fine cuisine without the help of one of its sponsors, Ecolab. The team would also not be
possible without the hard work and dedication of its team members, especially Vicky-Lynn Gurovich
and Dilene Cranna of the Pastry Squad.
strengths of the team. But how big a
role is hygiene in pastry work?
“Hygiene is extremely important in
all departments of the kitchen,” says
Vicky-Lynn, “but from a pastry point
of view, with all the dairy products that
we work with constantly, disciplined
hygiene is crucial. A lot of pastry work
is fine and meticulous and spotlessly
clean equipment is a very important
part of the process.”
Dilene agrees, saying that hygiene
is an absolute necessity because
they work with high risk foods such
Ecolab, Chef Vicky-Lynn Gurovich and Chef Dilene Cranna.
as cream, milk, eggs and butter. She
32
Johannesburg School of Tourism
Capetonian who only landed up with a
and Hospitality. After spending 10
career in cooking through a lucky slip
months overseas at Shrigley Hall, she
of the finger – when uncertain about
returned to South Africa to join the
which avenue to pursue, she literally
Michelangelo Hotel, working under
sponsorship of the team is massively
ran her finger down the list of courses
Chef Rudi Liebenberg. She moved
important, “As pastry chefs in South
offered at the Cape Technikon and
to the Mount Nelson in October
Africa, we do not have access to
landed on Food Service Management.
2005, but returned to Johannesburg
the type of resources our European
Unfortunately
every
after two years to take up a senior
second of the course, but when she
position in the pastry kitchen of the
colleagues have. With the help of
was placed in the pastry kitchen
Saxon Hotel.
she
hated
at Zevenwacht Wine Estate for her
Vicky and Dilene have both been in
are sure that all the equipment we use
is hygienic and clean.”
Dilene
adds
that
Ecolab’s
Ecolab, we are sent to Europe to gain
first-hand knowledge and experience,
the Team since 2005. Their focus is on
enabling us to compete against the
completed
creating the exquisite, mouthwatering
best in the world – and hopefully do
her training at the University of
pastry that is one of the many
very well!”
practical, she loved it.
Chef
Vicky-Lynn
Words by Sarah Majoribanks / Image © Cindy Ellis
Chef!
says, “Thanks to Ecolab products we
Chef Dilene is a born and bred
Kitchen Management
Management and the Modular Kitchen with
Chef Garth Shnier
Q: Tell me how the design and
layout of the modular kitchen
assists with the management of it.
A: Design is of critical importance in
any kitchen, as it’s all about space
and flow. Modular is great in this
regard because it can go up against
a wall if needed, or be its own island
system – it’s very versatile. All the
services are in their own tunnel
within the units, so you don’t need
an additional service wall, which is a
space advantage. There is also one
point for all the units, so one point for
water, one for waste, one for power,
which makes it a brilliant concept. In
terms of management, the kitchen
flows much better and is more
efficient – you can push your plate
across the services, for example, so
there’s no need to pick it up or walk
Chef Garth Shnier, a member of South Africa’s National Culinary
Team for 14 years, and the current Team Manager, tells us about
the modular kitchen in general and Team SA’s modular kitchen in
particular, which was designed and assembled by Prenox.
with it. The advantages of a modular
kitchen are numerous: it’s hygienic,
quick and easy to install, a big space
saver and energy saver in the long
run. You can also choose gas or
Q: Briefly tell me about the modular
for the National culinary team is a
with fridge units underneath, which is
kitchen, and Team SA’s kitchen.
new range by Prenox, which is a
also a plus.
A: A modular kitchen is when units
proudly South African company that
are taken and fitted together to
manufactures and produces in South
Q: How do you manage your
form a sort of jigsaw puzzle – it’s
Africa to international standards.
kitchen and your staff?
on wheels. The client chooses what
Q: How does this kitchen compare
a vision. Everybody must have their
he or she needs and wants, and
to the kitchen you will be using at
own vision and buy into it, and I
not a mobile kitchen or a kitchen
A: With understanding, respect and
the kitchen is made up to those
the Olympics?
like to make that work for them. In
specs. The modular system has a
A: When we approached Prenox,
the kitchen there must be a certain
complete cooking range from grillers
we showed them what the modular
amount of discipline, but if my staff
to inductions to gas cooking and flat
kitchen we would be using at the
tell me their vision, it’s easier for me
tops. From a hygiene perspective it is
Olympics looked like, and they built
to head them in the right direction.
absolutely fantastic, because the unit
our modular to the exact specs of
Having no direction is the most
is completely sealed off, so there are
it, as an exact replica. I explained to
difficult part.
no gaps in which dirt can get trapped.
them what it was like in an Olympic
The surfaces also all become one,
kitchen and left the rest of the
Q: What tips would you give a chef
which makes for easy working and
planning to Prenox. They came out
working or running a modular
easy cleaning. The modular kitchen
with an awesome kitchen!
kitchen?
Chef!
Words by Toni Ackermann • Images © Open Shutter Photographic
electricity, and nowadays some come
33
Diary
Fun, Fine Wine and
Fabulous Food at the
Joburg Wine Show
Taste, explore and buy the best
South African wines at the third
Joburg Wine Show, taking place
at Gallagher Estate, Midrand,
from Friday the 27th to Sunday
the 29th of June.
This
three-day
wine
extravaganza
offers
wine
lovers a fun, interactive and
educational opportunity to
experience the world of wine
with more than 130 prime wine
producers exhibiting. Don’t
miss the free tutored tastings and educationals at the ‘Wine
Theatre’ or the ‘Friends for Dinner Theatre’, where celebrity
chefs and renowned winemakers will be teaching the art of
food and wine pairing.
Tickets are available at the door for R90pp or from
Computicket for R85pp. For more information, visit
www.wineshow.co.za.
Chef!
National Arts Festival
– Grahamstown
34
The Grahamstown National Arts Festival is Africa’s largest
and most colourful cultural event offering a myriad of choice
of the very best of both indigenous and imported talent.
For 11 days every year, Grahamstown’s population
almost doubles as over 50 000 people flock to the town for
a feast of arts, culture and awesome entertainment. This
year’s event takes place
from the 26th of June to the
5th of July, and transforms
this sleepy, settler town
into a hive of all that is
artistic and original.
Opera, cabaret, fine
art, arts & crafts, poetry,
dance, theatre and street
theatre – find it all in
Grahamstown
during
this
winter’s
National
Arts Festival. For more
information, visit www.
Image © Gwyneth Noot-Griffiths
nationalartsfestival.co.za.
The 2008 Sunday Times
Food Show
The Sunday Times Food Show, taking place from the 3rd to
the 6th of July at the Sandton Convention Centre, promises
to be bigger and better than year before with the addition
of another exhibition hall that will house an extensive range
of food and wine as well as a number of culinary-related
lifestyle elements. Youth-specific activities, kitchenware,
cookery books, gadgetry, appliances and home-ware will all
be available for visitors to explore, enjoy and purchase.
South Africa’s best chefs will be showing off their cooking
skills in the main and mini theatres, as will three BBC
celebrity chefs, Reza Mahammad, Ching-He Huang and
Gino D’Acampo.
The Sunday Times Food Awards Competitions will
complement the Food Show. If you want to be recognised
as one of SA’s top chefs, then these are the competitions to
enter. These awards recognise and reward both established
and upcoming chefs by providing competitors with the
opportunity to demonstrate their culinary prowess. In its
second year, the competition categories include the Sunday
Times Chef of the Year, Sunday Times Young Chef of the Year
as well as the newly introduced Chef School Challenge.
Also featured are the Sunday Times It’s My Business
Food Entrepreneur Awards, which recognise top emerging
businesses within the food industry. Our own Team SA will
be demonstrating there culinary prowess from 11:45am to
12:30pm on the 5th July 2008.
For more information, visit www.sundaytimesfoodshow.co.za
or email [email protected].
Discover Wellness Forever...
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The fresh delight of Westfalia basil avocado oil
The subtle, delicious taste of Westfalia original avocado oil
All Westfalia avocado oils are Kosher and Halaal certified and have been
approved by the Heart Foundation.
There is a trendy word out there in the market place at the moment and that is
“wellness”. Westfalia has therefore decided to come up with a value-added
product ‘Westfalia Avocado Oil’, which is a healthy alternative to other oils. With
many outstanding health benefits attached to this brand it has become a new IT
product. The packaging has been carefully chosen to accommodate the various
demands of the product and the market. The market required a healthy versatile
oil and that’s what it received. Westfalia Avocado Oil is a versatile oil that can be
used for cooking, frying, baking, sautéing, marinating and as a salad dressing.
The range of oils also has exceptional health benefits, namely:
• It contains Omega 3, 6 and 9 fatty acids which are extremely beneficial to the
heart.
• It contains Vitamins A and E, which are essential for healthy skin, hair and nails.
• It contains mono-unsaturated and poly-unsaturated fats, which are essential
good fats.
Westfalia Avocado Oil is a hearty, healthy oil that no household should be without.
Delicious, nutritious, so much healthier, so Westfalia…
Westfalia Premium Avocado Oils are manufactured by Westfalia Fruit Products (Pty) Ltd. Tel: +27 (0)11 450 1230
www.westfalia.co.za
Chef!
Distinct in aroma yet delicate in taste, we introduce Westfalia Premium avocado
oils in four varieties:
35
News
Regional Round-up
Gauteng: The next Gauteng SACA social will take place on Wednesday the
25th of June and Gauteng members will be advised of the venue via sms.
The committee, in partnership with Living4Change, will be holding a function
on Youth Day (Saturday the 14th of June) in the Vereeniging area. Details will
be announced closer to the time. If you have any queries, email Dany at
[email protected].
KwaZulu-Natal: The KwaZulu-Natal committee will be holding a family picnic
SA’s Future Culinary
Talent at its Best
contact Caryn England on 082 777 7624.
South Africa’s hottest junior chefs –aged
Cape members were also involved in judging at the SACA stand at Hostex in
at the 1000 Hills Chef School on Sunday the 20th of July. For more information,
Western Cape: The Western Cape Committee recently had a successful
Tenpin Bowling social evening at the Grand West Casino. Many of the Western
between 11 and 13 – whipped up fabulous
Cape Town. A big thanks to those judging, as well as other chefs who gave up
culinary creations around the country in
their time to come visit the stand.
May as they battled it out for the title of
Garden Route: The Garden Route SACA is frantically busy at the moment,
McCain Junior Chef of the Year 2008.
preparing for the Pick ‘n Pay Oyster and Wine Mardis Gras on the 9th of July
Their task was to impress the judges
– good luck guys! Newly elected to the Garden Route SACA are Karen Du
by creating a mouth-watering McCain
Plessis of Unilever and Jerome Simonis, owner of Cruise Café.
masterpiece in one hour, using at least one
Free State: The Free State committee, represented by Karl van Aswegen,
McCain product and costing no more than
recently gave a talk on SACA membership to the chefs of the South African
R60. Dishes were judged on originality,
National Defense Force in Bloemfontein.
appearance, taste, texture and degree
be held on the 26th of July.
Young Bursary Chefs Doing Well
The winner will be crowned McCain
It has been almost four months
Junior Chef of the Year for 2008 and
since the incredibly successful
receive R3 000 in prize money. The second
Zhoozsh! charity dinner, which
prize is R2 000 and third prize R1 000.
raised funds for the Bill Gallagher
Each winner will receive R1 000 for their
Young Chefs Study Assistance
school and R1 000 for their teacher or co-
Fund. It has also been four months
ordinator, as well as a gift hamper.
since 10 students from HTA – The
Boerewors Judging
Course
that the remainder of their school
Image © Michael Edwards
of difficulty, with the 10 best junior chefs
going on to compete in the final, which will
Chef!
Industry Connection, were told
36
fees would be paid for the rest of
the year by the proceeds of the
assistance, please contact our
dinner. So, how are they doing?
offices on 011 482 7250 or email
SACA will be holding a boerewors judging
Sanna Mofokeng says, “It’s much
[email protected]
course at the University of Johannesburg,
easier now that my training costs
information. Do bear in mind,
Bunting Road Campus, on the 21st of June.
are covered.” Kgomotso Rasepae
however, that the Bill Gallagher
The time is 8:00am for 8:30 am, and the
agrees, saying that they can now
Young Chefs Study Assistance fund
course will be finished by 2:00pm. There will
concentrate on their studies without
is a top-up rather than a bursary
be a brunch and wine tasting at 11:00am.
worrying about their training fees.
For more information, contact Jeff on 011
If you are a student presently
482 7250 or [email protected]. Please RSVP
enrolled
before the 18 of June.
and would like to receive study
th
in
a
culinary
school
for
more
programme, and is designed to
ease the burden of school fees
for eager young chefs in need of
financial assistance.
JOB TITLE
Chef Trainer
Executive Chef
Executive Chef
Executive Chef
Executive Chef
Executive Sous Chef
Executive Sous Chef
Group Executive Chef
Executive Pastry Chef
Japanese Chef de Cuisine
Gardemanger
Head Chef
Head Chef
Head Chef
Head Chef
Head Chef
Sous Chef – Lecturer
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Head Chef
Sous Chef
Sous Chef
Sous Chef
Ass. Pastry Chef
Junior Sous Chef
Junior Sous Chef
Junior Sous Chef
Junior Sous Chef
Junior Sous Chef
Pastry Chef de Partie
Snr. Chef de Partie
Snr. Chef de Partie
Chef de Partie
Chef de Partie
Chef de Partie
Chef de Partie
Chef de Partie
Chef de Partie
Chef de Partie
Chef de Partie
Chef de Partie
Chef de Partie
Chef de Partie
Demi Chef de Partie
Demi Chef de Partie
SALARY RANGE
$2500-$3500
$3000-$4000
R25 000
R25000-R30000
R15000-R20000
R 18,000.00
$3000-$4000
R20000-R30000
$3500-$4000
$4000-$4500
$1500-$2300
R10000-R14000
R10000-R13000
R13000-R21000
R10000-R12000
$1500-$2500
R12000-R14000
R9000-R9500
R12000-R12000
R9000-R11000
R10000-R12000
R14000-R15000
R10000-R15000
R6000-R9000
R5000–R8000
R 7,000.00
R 7,000.00
R 8,000.00
R 11,000.00
R 6,500.00
R5000–R7000
R 11 500.00
R5000–R10000
R 5,000.00
R 4,000.00
R5500–R7000
R4000–R6000
R4500–R5000
R6000-R8000
R4500–R5500
R4500-R5500
R4500–R5000
R4000-R 6000
R5500–R6200
R3500–R4000
R4000–R6000
R 3,000.00
R4000–R5000
R3500–R4000
R3500–R4000
CITY & COUNTRY
Tanzania, East Africa
Al Khobar, Middle East
Gabarone, Botswana
Durban, South Africa
North-West, South Africa
Durban, South Africa
Beijing, China
Cape Town, South Africa
Maldives
Hong Kong
Kuwait, Middle East
Mpumalanga, South Africa
Tanzania, East Africa
Pretoria, South Africa
Gardenroute, South Africa
Johannesburg, South Africa
Mpumalanga, South Africa
Northern Cape, South Africa
North West, South Africa
Kwa-Zulu Natal, South Africa
Eastern Cape
Krugersdorp, South Africa
Mossel Bay, South Africa
Gauteng, South Africa
Mpumalanga, SA
Hermanus, South Africa
Dubai, UAE
Go to hospitalitymarketplace.co.za
and click on HR, Training and Education
for full info or to apply.
M a r k e t
PROPERTY
5 Star Lodge
Retail & Catering
5 Star Lodge
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3 Star Hotel
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5 Star Hotel
Upmarket Restaurant
5 Star Resort
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Catering Company
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Academy & Restaurant
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Fine Dining Restaurant
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Catering Company
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PlacE
What’s New
As Nice as a
Naartjie
The Naartjie, Citrus reticulate or Citrus
nobilis, is an orange-coloured, looseskinned South African citrus fruit. It is
Bihari Indian Restaurant
Opens in Durbanville
Naartjies are a good source of
vitamin C, folate and beta-carotene,
and
Durbanville, now the second Bihari restaurant after the first one opened in 2007
magnesium and vitamins B1, B2
in Westlake.
& B3. The segments of the fruit are
also
contain
potassium,
While Bihari’s extensive gourmet menu focuses mostly on meals from the
eaten out of hand, in salads, desserts
North, regional cuisine is also available. Food is prepared in open-plan style
and main dishes, or squeezed into
in the restaurant’s tandoor ovens on hot open coals, providing its distinctive
fruit juice or concentrate.
flavour, while meals are served on heated clay plates or in pots. Menu delights
The name, which is Afrikaans, is
include an assortment of curries and Indian Tandoor items such as Lamb rogan
originally from the Tamil word ‘nartei’,
josh, Lamb vindaloo, Prawn korma, and Crab curry, as well as a wide variety of
meaning citrus and has been used in
starter items and vegetarian meals.
South Africa since 1790. Outside of
For further information on the Westlake and Durbanville restaurants, contact
Chef!
less tart than that of an orange.
Restaurateur David Ross recently announced the opening of Bihari Restaurant
Graeme Moyles on 021 702 2975 or 021 976 0386.
38
smaller than most oranges, and peels
with relative ease. The taste is often
Time to
South Africa, this same fruit is known
as a mandarin, satsuma or tangerine.
art, high, eye-catching banquettes,
and a sound damping acoustic ceiling,
Created by Dave Wallace, a previous
the restaurant delivers a relaxed
owner of the multi-award winning
environment notwithstanding superior
Singing Fig restaurant, on the same
stemware, modern cutlery & crockery.
site in Norwood comes... Faff: Modern
Pricing is geared to encourage
European cuisine, simply using the
frequent visits as a neighbourly eatery
very best and freshest ingredients with
should, while a carefully constructed
For more information or to book,
as little fuss as possible.
wine list covers most varietals and
contact
price categories.
[email protected].
With warm colours, bright fruit & veg
011 728
2434
or
email
MISSISSIPPI MUD PIE
Individual version of the American chocolate pie. Rich chocolate brownie base
with pecan nuts buried under a thick layer of decadent hazelnut and chocolate
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Food Service only (Packed 33 x 100ml per case)
Our mouth watering range of gateaux and desserts are all hand crafted using fresh dairy cream and the best ingredients available.
Chateau Gateaux offers you the convenience of having frozen ready to serve, five star quality individual portions for plating or
larger desserts and gateaux suitable for coffee shops and restaurants with no fuss at all, simply thaw and serve. This alleviates the
need for daily deliveries, stock shortages and excessive waste. With over fifty products to choose from, our range lends itself to
be styled and presented using your creative imagination to give the final finishing touches creating unique masterpieces for your
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Websitew
: ww.chateaugateaux.co
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ea
+
l: 27315696964
New Products
New Exotic
Indian Flavours
by Knorr
Around
the
world,
a nature flourish. Unfortunately, the
preparation of the exotic sauces
that constitute the most important
element of Indian dishes is extremely
time-consuming.
In response to this growing need for
flavoursome
convenience in the kitchen, Unilever
and aromatic dishes from India
Foodsolutions has developed an
have enjoyed growing popularity,
innovative range of new cook-in
a trend that can be seen all over
sauces: the Knorr Korma Sauce and
South Africa as restaurants of such
the Knorr Butter Chicken Sauce,
which have been created by chefs for
chefs. With the addition of a select
few ingredients, these two sauces
can be transformed into a wide range
Judicial Council, the Knorr cook-in
of dishes to suit a variety of palates,
sauces are the most convenient way
such as Butter Chicken Pie with
to create versatile Indian dishes.
Spinach and Lentils, and Chicken
For
more
information,
visit
Kofta with Korma Sauce to name but
www.unileverfoodsolutions.co.za
two. Certified Halaal by the Muslim
or contact 086 031 4151.
Mississippi Mud Pies Vine Wrapped Baked Figs
from
Chateau Gateaux
Created
Chateau Gateaux has introduced a new member to
traditional
to
a
cheeseboard,
these
Baked Figs are a first for
mouth-watering individual dessert made with a thick layer
South Africa.
Vine
Wrapped
Each fig cake is carefully
made
by
hand.
First,
a layer of chocolate ganache and finished with chopped
the figs are marinated in
pecan nuts.
sweet wine, to enrich their natural sweetness. They are
This dessert readily lends itself to à la carte plating or
buffet settings. For convenience the puddings are packed
in boxes of 33 and have
classic
its irresistible range of individual frozen desserts. The
praline, dark chocolate mousse, which is then topped with
Chef!
a
Mississippi Mud Pie recipe has been modernised into a
of moist chocolate brownie buried under a rich hazelnut-
40
as
accompaniment
then pressed together, wrapped in vine leaves and tied up
with string before being baked. Once sealed in cellophane,
they are tied into hand-made raffia nets.
a 12-month frozen shelf
Their slightly salty, crusty exterior contrasts with the
life. Simply thaw, plate,
sweet and soft figs inside. The figs can be served cool
style and serve.
with cheese, or warmed. For a decadent entrée, serve with
For further enquiries
slithers of Parma ham, prosciutto and cream cheese. For
regarding the Chateau
a grand dessert, serve with Mascarpone, cream, fresh fruit
Gateaux
and nuts.
range
of
desserts or to locate
a
distributor
in
your
Vine Wrapped Baked Figs are available countrywide from
producer, Zest Gourmet Foods, a small, specialised Cape
town, log onto www.
food producer and distributor. Contact Jo on 021 975 2810
chateaugateaux.co.za.
or 082 961 8457. Alternatively, email [email protected] or
visit www.zestgourmetfoods.com.

Chef Issue 2

Transcription

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