GINJA Food & Lifestyle Magazine Dec '13 Jan '14

12 DAYS GIVEAWAYS • BALI’S BEAUTY • SANTA’S LITTLE HELPERS • JACQUI FESTIVE FEASTS

DEC/JAN 2014South AfricaR30.00 (incl.VAT) Other Countries R26.32 (excl. VAT)www.ginjafood.com

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All you want for

Christmas

PRoFe S S i o N A L F o o d F oRUm

KITCHENAID AFRICA IS PROUD TO ANNOUNCE

THE ExTENSION OF THEIR FAmILY OF KITCHENAID

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04 GINJA FOOD

COVER FEATURE110 GINJA EDITOR, JACQUI BROWN: My lIFE, My lOVE, My PASSION

PROFESSIONAl FOOD FORUm14 NEW INITIATIVE: TSEBO OUTSOURCING GROUP

FOOD INTERESTS & HEALTH20 mOTHER NATURE’S LITTLE BLACK NUmBER: ADAM AND EVE’S NUTRITIOUS WARDROBE26 YOU’RE SO VEIN: EATING RIGHT FOR yOUR BlOOD TyPE

BEVERAGES34 CLOS mALVERNE’S POP-UP GALLERY: A UNIqUE CElEBRATION OF ART, CUlTURE & CUISINE 38 mAINSTAY 54 ISLAND VODKA: A WORlD FIRST SPIRIT WITH A TROPICAl TWIST44 CONRAD VLOK: CREATING AWARD-WINNING TERROIR DRIVEN WINES FROM THE TIP OF AFRICA 48 IF YOU GO DOWN TO THE WOODS TODAY: DElHEIM OFFERS PICNIC PERFECTION

SWEET TOOTH51 FESTIVE TREATS: SANTA’S INCENTIVE TO STOP By

TRAVEl LOCAL63 BAzARUTO ARCHIPELAGO: A BEAUTIFUl DESTINATION FOR A FESTIVE SEASON68 mOzAmBICAN CUISINE: PORTUGAl’S PROUD PROTéGé

TRAVEl ABROAD74 GOD’S ISLAND: BAlI’S BREATHTAKING BEAUTy82 FLAVOURS OF BALI: BAlI’S BEST DISHES

GIVEAWAyS09 SUBSCRIBE & WIN: SPIER IS GIVING AWAy A R600 HAMPER TO ONE lUCKy SUBSCRIBER!07 12 DAYS OF GIVEAWAYS: STARTING 13 DECEMBER WE CElEBRATE THE SEASON OF GIVING 138 CELEBRATING méTHODE CAP CLASSIQUE: GINJA GIVES AWAy 6 AUTOGRAPHED BOOKS

FOOD TALK86 TWININGS TEA: MUCH MORE THAN A DRINK WITH JAM AND BREAD95 DW ELEVEN-13: SANTA MARTHINUS AND HIS CUlINARy WONDERlAND – WHEN MIlK AND COOKIES JUST WON’T DO104 CHEF CHANTEL DARTNALL: PUTTING HER HEART AND SOUl INTO BOTANICAl CUISINE120 DéCOR STYLIST BRIAN FUTTER: SERVING CHRISTMAS IN STylE

GINJA JUNIOR CHEF124 SANTA’S LITTLE HELPERS: BAKE UP A STORM

DINE OUT GUIDE134 WHERE YOU mUST DINE THIS YEAR: SOUTH AFRICA’S TOP 10 RESTAUTRANTS

Mvelo Air

All you want for Christmas… December heralds family, food, friends and the gift of giving. This month’s festive platinum edition launches the new PROFESSIONAl FOOD FORUM, aimed at the culinary professional, this section, sponsored by Tsebo Outsourcing Group, will be dedicated to bring you the latest industry news, catering, training, food art and top chef’s in the country. Then, to get you in the festive mood, we have joined forces with suppliers to bring you the 12 days giveaways, giving you the opportunity to win one of 12 pressies a day for 12 days leading up to Christmas, and that’s just the beginning!Ever notice how the nearing of the end of year seems to creep up on you without warning. The malls have already started filling up and the days really are a lot shorter than they should be. That said there’s no doubt in my mind that Christmas is truly my favourite time of year.

The familiarity of Christmas is perhaps its greatest charm - the assurance that this year will be like the last that the repetition of small rituals can

always be counted on: although, in my house I think they’re all hoping I sleep that extra hour in before waking them up to open presents! This brings me to my next quandary. Chatting to the family the other day about holiday plans and Christmas day, my children decided to break me gently into the fact that I really don’t have to set up for Santa this year.

Each year I ensure that my favourite mince pies are out, with a carrot or two for the reindeer, assuming that’s what all reindeer eat, there’s a glass of merlot and beer just in case and of course a small bowl of egg nog for Rudolf. Before you say anything I have it on good authority that reindeer love egg nog, or at least my staffie does! Then when the kids are fast asleep, my husband and I enjoy the quiet of a midnight snack, stack the pressies and without doubt I barely contain my excitement for the morning. We then sprinkle flour on the floor and with his safety boots I stomp big Santa footprints through the house. I mess a bit of the carrot outside and leave a note under the tree for the two of them. The following morning, I wake up way to early, around 4am, to open all the pressies Santa has left. They generally grumble at me but soon get into the spirit of Christmas. There’s simply no way I could stop all that now, could I?

Then of course we visit family and friends to reminisce on the year gone by and the festivities which lay ahead. By 11am I’m in the kitchen cooking up a storm for the afternoon family lunch. Just thinking about it makes me giddy. From there, I’m quite sure we all spend it pretty much the same. Too much food, plenty of laughter, a barrel or two of wine and an afternoon snooze on the couch for the male kind.

With a glimpse into how I will be spending Christmas, I want to wish you the tastiest festive season and whatever you do for New year’s Eve, make sure it includes great food and fun. Here’s to a food and fun-filled festive season.

yours in food

Jacqui Brown

EDITOR JACqUI [email protected] 563 0054071 612 0056

SUB-EDITOR SHERIlEE [email protected] 563 0054076 403 4747

mARKETING MAGGI VAN [email protected] 234 4816083 857 2731

SENIOR DESIGNER KylE [email protected]

DESIGNER ROSE [email protected]

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mAIL US AT P O Box 20111Durban North, 4016

EDITORS NOTESFESTIVE ISSUE Nº 08

thefoodmagazine

06 GINJA FOOD

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giveawaystwelve days of

‘T is the season to gather round family and fr iends in the spir i t

of giving; That’s just what we’ve decided to do. Over the next 12 days we’re

going to give away 12 fantast ic gi f ts each day for 12 days, just because that’s

the least we can do for our loyal readers.

SAVE WITH GINJA: 6 Editions for R171 (- 5%) • 12 Editions for R324 (- 10%)

4 EASY WAYS TO SUBSCRIBE:

GO TO: www.ginjafood.com

EmAIL: [email protected]

CALL: 031 563 0054

POST: Ginja Food, P O Box 20111, Durban North, 4016

Stuck for ideas for Christmas? How about the gift that keeps on giving (for eleven months anyway). GINJA Food

Magazine makes a bri l l iant gift at Christmas t ime. you can buy onl ine at any t ime, and we’l l ensure that the f i rst issue

of the gift subscription wil l arr ive after Christmas Day. The best feature of a magazine subscription is that we’l l del iver

the latest issue direct to their door every month for the year! Because food is one of l i fe’s great pleasures!

Ginja is about inspiration and passion. It’s a magazine for people who love everything about food. Ginja, renowned for

its ful l tested, infal l ible recipes – recipes designed to inspire, inspire people to head to the kitchen and cook!

THE PIN-UP SURFER DISHES IT UP

HAYDENQUINN

A QUAINT FOODIE’S PARADISE

PATERNOSTER

SUSTAINABLE PRODUCE ON

A SILVER PLATE

CHRISTIAAN CAMPBELL

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

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

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WINWITH

MADAMEZINGARA

The gift that keeps on giving

AYAmA Wines is giving away 12 hampers to 12 new subscribers. Simply Subscribe to GINJA Food Magazine for 12 months. Competition ends 15 JANUARY 2014. T’s and C’s apply

AYAmA wines. True people, true taste.SUBSCRIBE AND WIN Valued at

R700

It was a beautiful sunny day, when we first saw SlENT in January

2004. It was love at first sight: we knew this place was special, and

would mean so much to us. Both passionate about agriculture and

wine, proudly Italian but in love with South Africa, with its history,

its people and its awesome natural environment, we were looking

for a farm to buy and live. It is almost 10 years now since that day

and we have worked hard to understand climate, soils, varietals,

bio-diversity and different cultures. It has taken some time to adapt

Italian roots to all this. But belief and passion gave us the ability

to rise to the challenge, and the strength to succeed. The first

day of the harvest in 2005 was unforgettable, and it will be part of

the Slent story for ever. We named the wines “AyAMA” – a Xhosa

word meaning “someone to lean on” – because, as owners we

believe Slent adventure leans on friendship and love for nature

and people. Together with our partners, all Italian friends who love

South Africa and have deep faith in its future, we wish to keep this

farm deeply connected to its vibrant past, and to grow the place

and its people towards an even better future. And our mission is to

connect Slent to all our customers, working on high quality wines at

affordable prices. All our labels are created just looking at nature,

the scenes we daily exposed to and make us feel living a special,

blessed life.

Visit our website: www.ayama.co.za or our facebook page: www.

facebook.com/AyamaSlent.

1

On the first day of Christmas,

12 incredible Home and Catering hampers, valued at R500 each will be given away!

Enter online at www.ginjamedia.com on the 13th of December 2013.

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

021 823 9420 | www.setta.co.za

On the second day of Christmas,

12 incredible Kloovenburg hampers, valued at R500 each

will be given away! Enter on the 14th December 2013 by posting on our

Facebook wall “two turtle doves @Kloovenburg”

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On the third day of Christmas,

12 incredible Vovo Telo vouchers, valued at R500 each

will be given away! Enter on the 15th December by posting on

our Facebook wall “three french hens @vovoteloSA”.

PRoFe S S i o N A L F o o d F oRUm

14 GINJA FOOD

P R O F E S S I O N A L F O O D F O R U mTSEBO OUTSOURCING GROUP AND GINJA DEVELOP NEW INITIATIVE.

Tsebo Outsourcing Group is a favourite throughout the food industry in Africa. Renowned for being at the forefront of trends and keeping up with the best in the business. Ginja Food Magazine and Tsebo

Outsourcing Group have partnered up to develop a new initiative called the The Professional Food Forum to be published every month in the Ginja Food magazine. This spectacular new section is aimed specifically

at all our industry professionals keeping them ahead of the curve in this rapidly changing industry. As an industry professional you are now able to log on to our website: www.ginjafood.com sign up for our regular

newsletters, latest trends and connect with like-minded individuals globally!

The professional food forum – Inspiring, educating and challenging.

For more than 40 years, the Tsebo Outsourcing Group has provided outsourced services in areas such as catering, cleaning, facilities management, third party procurement and energy to some of South Africa’s best-known companies. Originally known as the Fedics Group, Tsebo has grown far beyond its roots in the food industry to offer a range of solutions for all non-core activities to big businesses and institutions.

Tsebo gives its clients a competitive edge by lowering costs, risks and complexity, while improving quality and convenience to allow its clients to focus on their core businesses. Today Tsebo is the leading pan-African provider in the outsourced services industry, managing more than 4 000 client locations in 12 African countries, in every market sector and industry.

Tsebo doesn’t just build a foundation on which to grow its business. It is also a responsible, ethical organisation that cares about its staff and the community in which it operates. For more than four decades, Tsebo has been committed to empowering people through a number of programmes aimed at creating jobs and bettering the lives of the less-fortunate.

Its job-creation record is nothing short of impressive. Tsebo’s growth has seen it employ 10 000 staff over the past five years, bringing its total staff contingent to more than 20 000. More than a third of the staff are under 25 years of age, highlighting the company’s commitment to making a difference to South Africa’s youth unemployment issue.

Tsebo’s training and development programmes play a vital role at the organisation, with the company training more than 16 000 people in basic skills over the past year. Many of these people are then employed by the group. This not only gives them equitable and stable employment, but also provides the opportunity in many cases to participate in management programmes and leadership development. Through a strategic partnership with the Gordon Institute of Business Science, Tsebo supports every group manager through the postgraduate management qualification.

The group is also making a difference amongst the disabled community. When Tsebo celebrated its 40th anniversary two years ago, it committed itself to employing more disabled people. In 2011, it launched the Disabled Development Programme,

where 40 candidates underwent an eight-month customised skills programme that gave them a formally recognised NqF qualification in culinary skills. These people were then employed to work with the group. Tsebo also implemented a training programme for able-bodied colleagues on how to work with their disabled peers.

Tsebo is also fully aware of the impact that HIV/AIDS can have on a company’s productivity. In 2004, Fedics, its flagship catering division, became the first South African company to specifically create and offer nutritionally-enhanced menus and food that is designed to boost the immune systems of people living with the disease. The company was recognised for this innovative approach to the treatment of HIV/AIDS through a commendation from the Global Business Coalition on HIV and AIDS.

According to Tsebo CEO Clive Smith, an organisation will thrive if its heart is in the right place. “We live in a world full of challenges, and we as an organisation need to play our part to ensure that even a small portion of our efforts go towards a good cause for the betterment of this country, and its people.”

15GINJA FOOD

Institute for Hospitality – Setting a Tone for ExcellenceWith over two decades of experience in training prospective candidates within the hospitality industry, Fedics Food Services’ Institute for Hospitality Standards has raised the bar.

Training and preparation have always held sway as vitally important contributing factors towards the success of the hospitality industry at large. Without them, the sector would lack the strong foundation that allows it to cater to millions of guests and attendees every day.

In an environment with so much room for variation, regulated and consistent tuition truly sets the tone for success. Equipping prospective hospitality professionals with the requisite skills to meet the standards associated with this vocation is a weighty responsibility.

Fedics Food Services’ Institute for Hospitality Studies is an industry player that fully appreciates the significance of education within this industry. Established over two decades ago as a training centre in Rosebank, the organisation took on its formal moniker in 1994 and has moved premises on several occasions in the past, before resettling in central Johannesburg in 2005.

In that time, the Institute for Hospitality Studies (IHS) has developed a strong reputation for training candidates that exceed expectation. The organisation is also registered with CATSSETA (the Cultural, Arts, Tourism, Hospitality, Sports, Education and Training Authority) and complies with the expectations outlined in the South African Skills Development Act of 1998.

IHS is unique in the respect that it aims to equip students with the full compliment of skills required to nurture success in this sector.

This includes the provision of soft basic skills training, which are aimed at offering newcomers and non-management employees an insight into hygiene, customer care and rudimentary business principles. Delegates demonstrating a low literacy level are also accommodated and tuition is available in a variety of native African dialects.

Significantly, IHS also offers candidates an opportunity to develop computer skills. Although some might perceive this as somewhat distant from the core of the hospitality industry, a knowledge and appreciation for technical platforms is often an essential element in daily working life.

As such, these courses aim to equip all employees working with computer systems with the skills required to operate the software correctly.

The Institute for Hospitality Studies’ Management Development Training programme is yet another area in which it differentiates itself from the competition.

These courses are designed with managers and supervisors in mind and aim to equip candidates with the necessary skills required to lead teams of employees, perform essential functions and share their knowledge via on the job training.

This is complimented by Tsebo Outsourcing Group’s (Fedics’ holding company) management development programme, which aims to identify promising individuals within the Tsebo corporate family for skills development.

launched nationally in 2005, this platform has prepared a significant volume of talented employees to take the next step in their professional journey. Significantly, 95 percent of attendees are female and 100 percent stem from previously disadvantaged ethnicities.

In many ways, IHS has set the bar for hospitality training in South Africa. By incorporating complimentary skillsets into its tuition programmes, the institute has effectively supported the advancement of an industry at large.

PROFILE ON CHEF CHINUA CHIKALA – NATIONAL FOOD TRAINER FOR FEDICS SITE SERVICES

It goes without saying that Chef Chinua Chikala loves food. But his personal passion lies in training young chefs who’d like to forge

successful careers in the food industry.

That’s why his eyes light up when he talks about a programme being run by his employer, Fedics, that trains unemployed individuals for a national certificate in cooking. The initiative not only boosts the current skills pool in the South African catering industry, but also gives people real skills that will assist them to find permanent employment.

Better known as Chi Chi, Chikala is a trainer for Fedics Food Services (a subsidiary of Tsebo Outsourcing Group) at the company’s Institute for Hospitality Studies in Rosebank. He’s currently training Health Wise Chefs – the cooks who work in hospital kitchens - to qualify for their national certificates. In the past six months alone, he’s seen 30 of his pupils qualify as professional cooks.

“Fedics and Tsebo gave me the opportunity to share my knowledge with others so that they may develop themselves. This is what inspires me,” said Chi Chi.

Chi Chi’s career began with a national certificate in Food and Beverage at the Tshwane University of Technology – but his love for cooking had been sparked years before, when he travelled the world with his family, finding an abiding love for food in countries like Portugal and Greece.

After his graduation, he stayed on at TUT as an Assistant Junior lecturer, and also worked in the Department of Food and Hospitality Management as a Store Manager. But he wanted to pursue his passion for cooking more actively, and joined the Tafara Restaurant at Gallagher Estate as an executive chef.

Before joining Fedics, Chi Chi worked at the South African Chefs Association as a Chef Skills lecturer. This gave him the ideal grounding for his current role at the Institute for Hospitality Studies, which prepares chefs for their national certificate in cooking – a qualification which is accredited by CATSSETA (the Cultural, Arts, Tourism, Hospitality, Sports, Education and Training Authority) and complies with the South African Skills Development Act of 1998.

16 GINJA FOOD

When he’s not teaching other people to cook, Chi Chi spends time with his family. At Christmas, he enjoys sticking to tradition - which means preparing old-fashioned ginger beer and baking scones with his mom. There’s something to be said for comfort food, after all.

Chi Chi graduated with a National Certificate from the Tshwane University. He also has a Diploma in Food Preparation & Cooking from the City & Guilds of london Institute and a professional Chef Diploma from the Capsicum Culinary Studio.

CRANBERRY BASTED PORK BELLY

• 3.2 kg Deboned Pork Belly• 120 ml Cranberry sauce• 45 ml Brown sugar• 15 ml Whole grain mustard1. Preheat oven to 180°C.2. Place ham on a broiler pan lined with foil. Insert meat thermometer into the thickest portion of the ham. Bake at 180°C for 50 min to 1 hour.3. Score the side of belly in a diamond pattern.4. Combine cranberry sauce, sugar, and mustard and brush over the ham.5. Bake an additional 25 minutes.6. Transfer Pork belly to a platter; let stand 10 minutes before slicing.

JImmY’S SOLE

• 1 whole sole (scaled)• 2 springs of fennel• 30g butter cubed• ½ tsp Szechwan pepper• ½ of a fresh lemon• ½ tsp garlic Malden salt 1. Preheat oven to 180°C 2. On a sheet of foil place 1 spring of fennel and half of the butter.3. Season the sole with salt, Szechwan pepper and squeeze the lemon on both sides of the fish.4. Place the sole on the top of the fennel and butter then place the rest of the butter and fennel on the sole.5. Fold the foil over and secure on all sides tightly.6. Place in the oven and bake for 20min7. Then serve with roasted potato wedges and a garden salad.

JImmY’S SOLE

RECIPES

PASSIONATE KEIRON REYNOLDS IS A SOUTH AFRICAN CULINARY CHAmPION AND CORPORATE HEAD CHEF!

Keiron Reynolds is the head chef for Fedics Catering at ABSA Capital. He is also a culinary champion having competed for his country as the Captain of the junior team at the 2012 Culinary Olympics in Germany. Keiron joined the South African Culinary team in 2009.

Fedics Catering is a subsidiary of Tsebo Outsourcing Group and for over 40 years, it has been able to provide catering solutions to all segments across the country.

From a very young age, putting food on a plate has always ignited excitement in Keiron. Growing up he was very shy so creating food was a way of expressing himself.

Keiron’s career began at the Michelangelo Hotel under the guidance of Andrew Atkinson, an ex-member of the South African National Culinary Squad and judge on MasterChef South Africa. He joined the hotel following a two year course in professional cookery at the HTA School of Culinary Arts.

Following his experience at the Michelangelo, Keiron joined Headline leisure Management as a sous chef at the Johannesburg Theatre Complex and shortly thereafter, joined By Word of Mouth Catering as Function Chef and Saucier. Keiron’s career at Fedics Catering began in 19 March 2012 where he worked as a sous chef at Old Mutual in Sandton. He is now based at ABSA Capital and heads up a team of 17 staff, creating recipes and delivering delicious food for over 1 000 ABSA Capital employees.

His title as head chef involves the creation and innovation of new recipes and ensuring his team are delivering fresh meals on a daily basis. Talking about his career at Fedics Catering Keiron said, “I love working for a company whose mission is to empower companies by keeping them nourished, healthy and excited with great food every day. I enjoy preparing food based on this

ethos and when I am prepping meals at ABSA Capital, I always ensure that I deliver on our company’s promise. Secretly, I love watching people as they take their first bite; the expression on their face always tells me that my team and I are delivering food that people enjoy.”

When it comes to his family, Keiron enjoys spending time together, especially over Christmas. It’s a quiet time for his family and every year he prepares a special Christmas pudding which is made from a recipe that his grandmother shared when he was a young boy.

ROAST PORK FILLET

• 1 Pork Fillet• 3 tsp Mustard Seed• 2 tsp Coriander Seed• 1 tsp Fennel seed• 2 tsp Paprika• 75g Whole grain mustard• 100g Honey• 250g Olive Oil• 10g Chives •Seasoning 1. Preheat your oven to 180 degrees2. Seal the whole pork fillet in a hot pan and place in a roasting dish3. With a pestle and mortar, crush the coriander seed, fennel seed, mustard seed and paprika4. Add the whole grain mustard and honey and blend together5. Add the olive oil and continue to mix, to make the marinade6. Finely chop the chives and add to the marinade mixture7. Season to taste8. Cover the Pork Fillet with the marinade and roast for 25 – 35 minutes depending on the thickness of the fillet

CHRISTmAS PAPRIKA CHICKEN

• 2 kg Chicken breasts • 80 ml Paprika • 200 ml Flour• 18ml Butter• 60ml oil • 50ml Brandy • 50ml Flour• 500ml Chicken stock• 500ml Sour cream• 8tsp English mustard• 5tsp Sugar 1. Dip the chicken into the paprika and half of the flour and fry in the butter and oil to brown2. Once brown remove the chicken from the pan3. Deglaze the pan with the brandy4. Add the flour, chicken stock, sour cream, mustard and sugar5. Place the chicken in a roasting dish6. Pour the sauce over the chicken and bake at 180ºC for 20 min

18 GINJA FOOD

RECIPES

19GINJA FOOD

BROWNIES

• 265 g Butter• 420g Chocolate Dark• 70g Cocoa powder• 635g Castor sugar• 167g Nuts mixed• 210g Flour• 11 Eggs1. Melt butter and chocolate together2. Add the eggs to the chocolate3. Mix all the dry ingredients together4. Mix all together5. Bake at 180ºC

20 GINJA FOOD

FOOD INTERESTS

Boozy Fig Preserve• 2 lemons• 1.8kg ripe fresh figs (preferably black), stemmed, cut into 2 ½cm pieces (about 9 cups)• 4 cups sugar• ¾ cup brandy or Cognac• ½ teaspoon coarse salt

1. Using a vegetable peeler, remove zest from lemons in long strips. Cut zest into matchstick-size strips (about 3 tablespoons). Combine lemon zest, figs, sugar, brandy, and ½ teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature for 1 hour, stirring occasionally.

2. Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.

3. Ladle mixture into 6 hot clean ½-pint glass canning jars, leaving 6mm space at top of jars. Remove any air bubbles.

4. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

A dAy

Adam and Eve used fig leaves to cover their decency, it is unknown whether they knew about all of the health benefits the figs they came from possessed. Perhaps if they did the forbidden fruit would have seemed a bit more superfluous... Figs are seasonal fruit which come from Western Asia. They grow

on trees and are a member of the mulberry family. Because they

are dried, they can be shipped anywhere and can be eaten

and enjoyed at any time of year. Packed with health benefits

they are accessible all throughout the year.

Figs are uniquely nutritious fruit, as they have the highest amount

of calcium of any fruit, and 100g of dried figs contains 16% of the

daily recommended amount. Figs are also an excellent source

of dietary fiber. Fruit fiber has been shown to significantly lower

the risk of breast cancer in postmenopausal women. Apart from

being filling, they tend to take the edge off the appetite.

Figs are also a good source of iron, magnesium, potassium,

B vitamins, as well as vitamin K. Figs contain different types of

antioxidants and have been shown in studies to raise antioxidant

activity. Antioxidants mop up free radicals, which may contribute

to the development of cancer, heart disease and the visible

signs of aging by damaging DNA and other body systems. The

riper the fig, the more antioxidants it contains.

Fig leaves are also surprisingly healthy. Several cultures use the

leaves in cooking, particularly to wrap meats and fish. Studies

have shown that an extract of fig leaves will increase insulin

sensitivity, and may be useful for preventing diabetes. Studies on

animals have also shown fig leaves to reduce the likelihood of

heart disease and possibly kill cancer cells as well.

Who knew these little gems were so good for you?

21GINJA FOOD

On this page:

Above; Goat Cheese, fig, honey &

thyme Flatbreads, Right; Fig Tapenade,

Opposite page; Foie Gras with Fig

Mostarda & Poached quail Egg

22 GINJA FOOD

Fig & Walnut Tapenade• 1 cup chopped stemmed dried figs • 1⁄3 cup water • 1⁄3 cup chopped pitted Kalamata olives or other brine-cured black olives • 2 tablespoons extra-virgin olive oil • 1 tablespoon balsamic vinegar • 1 tablespoon drained capers, chopped • 1 ½ teaspoons chopped fresh thyme • ½ cup chopped toasted walnuts • ¼ cup toasted walnut halves • Fresh thyme sprigs (optional) • Fresh goats cheese sliced in rounds for serving (optional)• Assorted breads and biscuits

1. Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl.

2. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.

3. Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers

Foie Gras with Fig Mostarda & Poached Quail EggFor the Fig Mostarda• 6 dried figs, split into quarters• 1 cup cognac• 1 cup sugar• 1 tablespoon whole grain mustard• ¼ teaspoon hot mustard powder• pinch salt For the Foie Gras:• 4 slabs fresh grade “A” foie gras, each 1/2-inch thick, lightly scored in a hashmark pattern on one side • Freshly ground black pepper• 1 tablespoon finely sliced chives• Coarse sea salt • 4 fresh figs

To Serve• Melba Toast• Poached quail egg• Fresh Rocket

1. Make the Fig Mostarda: Combine dried figs, cognac, sugar, whole grain mustard, and mustard powder in a small saucepan and bring

to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook until reduced and syrupy, about 30 minutes. Transfer to a bowl and set aside until cool. Season with a pinch of salt.

2. For the Foie Gras: lay a double layer of paper towels on top of a plate or cutting board and set aside. Season foie gras liberally on all sides with salt and pepper. Heat a small skillet over high heat for at least 3 minutes. Place foie gras in skillet scored-side-down.

3. It should immediately start smoking, sizzling, and rendering fat. If it doesn’t, remove and allow the pan to preheat for another 1 to 2 minutes. Once all four pieces of foie are in skillet, cook, swirling pan gently every few seconds, until deeply browned and crisp on first side, about 30 seconds. Use a thin metal spatula to flip foie gras onto second side and cook for 30 second longer. Transfer to paper towel-lined plate and let rest for 1 minute.

4. Use a small spoon to glaze each piece of foie gras with syrup from fig mostarda. Spoon some of the fig mostarda onto four individual serving plates and place 1 slice of foie gras on each. Top with chives, coarse sea salt, and fresh fig slices. Serve immediately with lightly dressed fresh rocket.

23GINJA FOOD

24 GINJA FOOD

FOOD INTERESTS

Goat Cheese, fig, honey, thyme FlatbreadsFor the toppings:1 small log soft goat cheese10 fresh figs, sliced in half1 tbsp extra virgin olive oil, divided1 small bunch of thyme drizzle honeysprinkle of sea salt

For the dough:3 ½ cups all purpose flour¼ cup olive oil1 1⁄3 cups warm water1 packet yeast (7g)2 tsp sea salt

1. In a mixing bowl, combine the warm water and yeast.

2. Stir in the salt and flour and mix on medium high speed for 5 minutes. While the mixer is going, drizzle in the olive oil.

3. When the dough is soft and elastic, take out of the bowl, rub with olive oil and then place back in the bowl, cover with a dish towel and let rise for one hour.**you could also make this dough without an electric mixer, just knead by hand for about 8 minutes.

4. After the dough has doubled in size, preheat oven to 230ºC.Divide it into four parts on a floured surface. Divide those four parts in half so you have eight small balls of dough. Roll each out to a circle and top with goat cheese slices, and two sliced figs. Drizzle a little olive oil over each.

5. Place flatbreads on a lined baking sheet, reduce oven temperature to 220ºC and bake for 12-15 minutes. After baking, top with a few sprigs of thyme, another drizzle of olive oil, a drizzle of honey and a sprinkle of sea salt.

Fig and raspberry galette pieFor crust• 1 1⁄3 cups all purpose flour• ½ teaspoon salt• 1⁄3 cup chilled solid vegetable shortening, cut into small pieces• 5 tablespoons chilled unsalted butter, cut into small pieces• 2 tablespoons (approx.) ice water

For filling• 1 pound fresh ripe figs (about 10), quartered• 4 tablespoons sugar• ½ cup fresh raspberries• 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

1. For the crust; Mix flour and salt in processor. Add shortening and butter. Pulse processor until mixture resembles coarse meal. Mix in water 1 tablespoon at a time just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.

2. Preheat oven to 220°C. Roll out dough between 2 layers of plastic wrap to 12-inch round. Remove top layer of plastic. Invert dough onto unrimmed baking sheet. Remove top layer of plastic.

3. For the filling; Combine figs and 3 tablespoons sugar in large bowl; toss to coat. Toss raspberries with ½ tablespoon sugar in medium bowl. Arrange figs in concentric rows over dough on baking sheet, leaving 2-inch border around edges. Sprinkle raspberries over figs. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush dough border with egg mixture. Sprinkle border with ½ tablespoon sugar.

4. Bake galette until crust is brown and filling bubbles, about 35 minutes. Transfer baking sheet to rack and cool galette slightly, about 20 minutes. Slide a spatula under all sides of crust to free galette from baking sheet. Using large tart pan bottom as aid, transfer galette to platter. Serve warm or at room temperature.

FOOD INTERESTS

E AT I N G R I G H T F O R

Y O U R B L O O D T Y P E

WORDS: TAmmY SUTHERNS

SImPLE LEmON CHICKEN

26 GINJA FOOD

FOOD INTERESTS

Peter J. D’Adamo published a book in

the late ‘90s entitled Eat Right 4 your

Type, centred around the idea that

people should eat certain foods and

avoid certain foods based on their

blood type: A, B, AB or O. Many people,

including South Africans, have read the

book and embraced the ideas behind

it but the merits of such a diet are yet

to be scientifically proven.

THE DIETThe Eat Right for your Blood Type diet

is said to be a guideline to not only

achieve optimal weight but to live

longer and stay healthier. It is based on

the premise that blood types influence

the digestive system, which means that

depending on what your blood type is

there are certain foods that are better

for your digestive system than others.

TYPE AFor those with a Type A blood, D’Ada-

mo says vegetarian diets are the most

suitable. Type A diets should include

grains, soy proteins and vegetables,

while too much red meat and dairy

should be avoided. He calls this the

agrarian or cultivator blood type.

Blood group O is called the hunter

blood type by D’Adamo, where a

high protein diet is recommended,

including fish, red meat and poultry.

Grains, breads and legumes should be

avoided.

TYPE BFor those with Type B blood, they are in

what is called the nomad group. While

dairy, meat and produce can be eaten

by those with this blood type, wheat,

corn and lentils should be avoided.

TYPE ABBlood group AB, the enigma group, is

said to be a mix of what is required for

blood types A and B, where seafood,

tofu, dairy and vegetables can be eat-

en. Too much chicken, beef and pork

should be avoided.

PETER J. D’ADAmOA naturopathic physician, D’Adamo

has sparked a lot of interested with his

theories on blood groups. On Twitter, he

describes himself as: “Father. Husband.

Clinical Professor. Physician. Horologist.

Hacker. Expert Knob-Twiddler. Blogger

of Rustic Overtones. Author, ‘Eat Right

for your Blood Type.’”

In 1990, he was awarded Physician of

the year by The American Association

of Naturopathic Physicians. He has an

official blog, website and is on Face-

book, making him very accessible when

it comes to engaging with his theories

and ideas.

His book, Eat Right For your Type was

written in 1996 and it received a New

york Times Bestseller award.

SOUTH AFRICAN CONTExTDietitian Nathalie Mat says most

dietitians won’t recommend using the

blood group diet. “We prefer to provide

individualised care and diets that will

address each person’s state of health,”

she explains. Mat explains that the

difference for them is not generalising

when it comes to diet: “For example

the O group, which is the most com-

mon group, is allowed large amounts

of animal protein (on D’Adamo’s diet).

According to the first South African

Health and Nutrition Examination Sur-

vey, about a quarter of South Africans

have high cholesterol. High intake of

animal products may worsen choles-

terol levels. In the case of a person with

heart disease, the Type O diet may

worsen heart health.”

When it comes to the value of the Eat

Right for your Blood Type diet, Mat

says all of the diets encourage lots of

fruits and vegetables and are low in

processed goods.

What is important to remember, she ex-

plains, is: “Any diet that focuses on im-

proving our fruit and vegetable intake,

encourages the intake of unprocessed

protein-rich foods and unprocessed

starchy foods and includes moderate

amounts of healthy fats is likely to im-

prove our state of health.”

When it comes to eating right, whether

it’s for your blood type or not, what is vi-

tal is to be physically active, eat at least

two to four servings of fruit a day, eat at

least three to five serving of vegetables

a day, maintain a healthy weight and

avoid a diet high in processed carbohy-

drates and animal fats. The rest is your

prerogative. G

DIETS BASED AROUND YOUR BLOOD TYPE HAVE BEEN POPULAR FOR YEARS, BUT WHAT DO THEY ACTUALLY ACHIEVE?

27GINJA FOOD

FOOD INTERESTS

SImPLE LEmON CHICKENA BLOOD TYPE

• 750G CHICKEN THIGH CUTLETS (NO SKIN AND DE-BONED.•2 CHICKEN BREAST FILLETS, CUT IN HALF LENGTHWAYS• SEA SALT, BLACK PEPPER, CAYENNE PEPPER FLAKES FOR SEASONING• 2 TBS ExTRA-VIRGIN OLIVE OIL• 1 LARGE SWEET ONION, HALVED, THEN SLICED THINLY• 1 CUP BABY CARROTS• 1 SPRIG ROSEmARY (ABOUT 3 INCHES)• 4 SPRIGS THYmE• 1 LEmON, SLICED• 3 CUPS CHICKEN BROTH

1. Preheat oven 220ºC 2. Prep veggies and

season meat with salt and pepper. 3. Scatter

onions, carrots, rosemary, thyme, and lemon

in bottom of pan, roasting dish or baking

tray. Add the broth. Place chicken breast on

top in 4 completely separate spots. lay one

of the chicken thighs on top of each of the

breast pieces and the rest of the thighs in-

between. 4. Sprinkle a little cayenne pepper

flakes over the chicken (if using) and drizzle

the entire dish with the oil. 5. Place in your

preheated oven for 40 minutes.

BLUEBERRY RICE AND SWEET LEmON SALmONB BLOOD TYPE

FOR THE RICE: • 1-2 CUPS OF BROWN RICE OR QUINOA• 3 CUPS OF WATER TO BOIL THE RICE• 1 1⁄2 CUPS OF BLUEBERRIES• 3-4 SPRIGS OF THYmE• 2 TABLESPOONS OF OLIVE OIL• 2 TABLESPOONS OF CUmIN• 3 TEASPOONS OF SEA SALT (TO TASTE)

FOR THE SALmON:• 4 TABLESPOONS OF mOLASSES

• HALF A LEmON• 3 CLOVES OF GARLIC• 3-4 SPRIGS OF THYmE• 3 TEASPOONS OF SEA SALT

FOR THE RICE: 1. Add rice to water and bring

to boil. Once the rice is cooked and there

is a little rice liquid left, add the blueberries,

salt, and olive oil, cumin and thyme. Mix in

and leave for about 5 minutes. 2. Check the

mixture, and smoosh the blueberries with

your mixing instrument until a purple hue is

seen. 3. Stir well and leave for 5 minutes or

until rice is done.

FOR THE SALmON: 1. Clean fish to liking, and

soak in fresh lemon juice water (water with

the juice of a few lemons squeezed in it).

2. leave for 30 minutes. 3. Mince the garlic

cloves very well. 4. Put the garlic, thyme, fish,

molasses, and the fresh squeezed juice from

the half of the lemon and thyme all in a zip

lock bag that will fit all the fish, and shake

and squeeze all the ingredient together,

leaving it to marinade for at-least an hour or

over-night. 5. Preheat oven to 205ºC. 6. Put

the marinated fish on a thin cooking sheet. 7. Bake for about 20 mins or longer as needed.

BAKED POTATO WITHCHEESE AND TURKEY HAmAB BLOOD TYPE

FOR THE RICE: • ONE LARGE POTATO (ABOUT 150G) • 15G TO 25G (1 ½ TBSP) LIGHT SOUR CREAm• 25G GRATED CHEDDAR CHEESE• 20G mIxED FROzEN PEAS, (mICROWAVED FOR 1 mINUTE TILL SOFTENED)•15G TURKEY HAm, CUT INTO CUBES

1. Bake the potato for about 15 to 20

minutes, till cooked and soft. 2. Remove, cut

off the top 1⁄8 and scoop out the flesh inside,

leaving a layer of potatoes about ¼ cm all

around to make sure that the potato is still

intact. Scoop out the potato flesh from the

top part as well. 3. Mash the potato flesh and

add the sour cream, turkey ham, peas and

¾ of the cheese. Mix well and stuff back into

the potato – top with the remaining cheese

– bake in an oven toaster for 3 to 4 minutes

till the top is golden brown and crusty. Serve

with a fresh salad, for a really good breakfast

that can take you through the whole day!

YAm CAKE B/AB BLOOD TYPE

FOR THE RICE:

• 400G YAm SHREDDED

• 4 PIECES SHITAKE mUSHROOm (AB AVOID)

• 6 TBSP OLIVE OIL

• 1 TBSP mINCED GARLIC

• 1 TBSP mINCED SHALLOTS

FOR THE SEASONING :

• 1 TBSP FIVE SPICE POWDER

• 2 TBSP BROWN SUGAR

• 1 TSP SEA SALT

• A DASH OF PEPPER

• FISH STOCK 1 BOWL WATER

FOR THE FLOUR mIxTURE :

• 200 G RICE FLOUR

• 100 G PROTEIN BLEND O/B

• 60 G TANG mIEN FEN FLOUR

• 4 BOWLS WATER

1. Mix all the flour ingredients together with

water. 2. Heat the Olive oil, add minced

garlic, minced shallots and yam. Add the

seasoning and stir well. Pour the flour mixture

and mix thoroughly. Grease a 10 inch cake

tin and pour the mixture on it and steam for

45 minutes over high heat.

28 GINJA FOOD

FOOD INTERESTS

YAm CAKES

YAm CAKE

29GINJA FOOD

FOOD INTERESTS

5

On the fifth day of Christmas,

12 incredible Gourmet Greek hampers, valued at R500 each

will be given away! Enter on the 17th December 2013 by

posting on our Facebook wall “five golden rings @thegourmetgreek”

On the fourth day of Christmas,

6 incredible Van Ryn’s hampers, valued at R500 each will be given away!

Enter online at www.ginjamedia.com on the 16th of December 2013.

4

That’s right all you chilli lovers, the fiery, tantalizing taste of genuine Mexican

products made by the famous Bandito’s will be sure to provide you with the ingredients

to get your summer fiesta started.

Whether you fancy some nachos, fajitas or perhaps a more traditional dish with

genuine Mexican flavour, Bandito’s supports a product range to add an authentic Mexican

flavour to all of your dishes.

So, go Mexican this summer. The extensive range of products allows you to choose a

flavour hot enough for the strongest hombre or mild for the most delicate señorita.

What’s more is that Bandito’s has created a fabulous new range of recipes – fantastic,

delicious and easy!

Get to know more about Bandito’s products and those wildly wonderful recipes:

www.banditos.co.za or like Bandito’s on Facebook: https://www.facebook.com/

BanditosSouthAfrica

BANDITO’S

FIRE UP YOUR

APPETITESW I T H AU T H E N T I C M E X I C A N

F L AV O U R S F R O M

6

On the sixth day of Christmas,

6 incredible Banditos hampers, valued at R500 each will be given away!

Enter on the 18th December 2013 by posting on our Facebook wall “six geese a-laying @BanditosSA”

7

On the seventh day of Christmas,

12 incredible Sally Williams hampers, valued at R500 each

will be given away! Enter on the 19th December 2013 by

posting on our Facebook wall “seven swans a-swimming @SallyWIlliamsFineFoods”

Add extra glamour to your festive season with the award winning J. C. le Roux Scintilla 2003, the signature Méthode

Cap Classique from South Africa’s leading home of sparkling wines.

Available in a stylish gift pack exclusive to Makro, this scintillating prestige cuvée is the perfect gift for the

discerning palate. Only produced in exceptional vintages, Scintilla 2003 is luxuriously smooth and well-balanced with an

elegant, dry palate and an explosion of delicate bubbles that will uplift any occasion. A blend of Chardonnay (75%)

and Pinot noir (25%), this Cap Classique has spent an unbelievable seven years on the lees, resulting in rich layers

of complexity and flavours with a superior, smooth character.

This ultra-sophisticated J.C. le Roux Scintilla 2003 gift pack is available exclusively at Makro for R149.95.

For more information on The House of J.C. Le Roux and its uplifting Cap Classiques, visit www.jcleroux.co.za, www.

facebook.com/HouseofJCLeroux or follow @LeGoodLife on Twitter.

J.C. LE ROUx SCINTILLA IS A SCINTIllATING FESTIVE

SEASON GIFT

SLOW-COOKED SHOULDER OF LAmB WITH ROASTED VEGETABLES PAIRED WITH JC LE ROUx SCINTILLA

BY LUISA FARELO HAYES

• 2.25 kg quality shoulder of lamb, bone in • olive oil • sea salt • freshly ground black pepper • 1 whole bulb garlic, broken into cloves

• 1 handful fresh rosemary sprigs • 2 red onions, peeled and quartered• 3 carrots, peeled and roughly chopped • 2 sticks celery, cut into pieces

• 1 large leek, or 2-3 baby leeks, trimmed and cut into pieces• 1 handful ripe tomatoes, halved • 2 fresh bay leaves • 1 handful fresh

thyme sprigs • 2 x 400 g tinned plum tomatoes • 1 bottle red wine

Preheat your oven to 200ºC. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamb and poke rosemary leaves and some quartered cloves of garlic into each one. This will give great flavour to the meat. Add

the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.

Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of foil and put it into the oven. Turn down the oven

temperature to 170ºCand cook for 3½ to 4 hours, or until the lamb is soft, melting and sticky and you can pull it apart with a fork. Gently break up the meat, pull out the bones, and extract any herb stalks. Squeeze the garlic out

of the skins and mush it in. Shred the lamb, check the seasoning and serve with some crispy roast potatoes.

33GINJA FOOD

A V o i d i n t h e

top SA ArtiStS trAnSform the CloS mAlVerne StellenboSCh wine eStAte with pop Up gAllery

l A n d S C A p e U n V e i l e d

34 GINJA FOOD

BEVERAGES

35GINJA FOOD

BEVERAGES

CLOS mALVERNE, A FAmILY-OWNED WINE ESTATE NESTLED IN THE HEART OF THE DEVON VALLEY OUTSIDE STELLENBOSCH, sets the

stage for a unique art meander in the

Winelands with the unveiling of an exclusive

A Void in the Landscape exhibition by

esteem South African artists which will

beguile the senses until the end of January

2014.

Hosted in conjunction with the North-West

University Gallery in Potchefstroom, Clos

Malverne has been transformed into a one-

stop wonder of artistic expressions. Seven

internationally famed artists conveyed their

expressions through paintings and sculptures

which take pride of place in and around the

vineyards and the resident restaurant on the

farm.

“Society draws its ideas about how to view

and experience nature from the conventions

of visual culture, while at the same time artists

reflect and react to current societal attitudes

to the environment. The title of this exhibition,

A Void in the landscape, is inspired by

social perceptions of nature and how these

perceptions stand in contrast to artistic

representations of the natural environment,”

explains Christina Naurattel, curator of the

North-West University Gallery.

This unique group exposé consists of paintings

and small sculptures inside Clos Malverne’s

magnificently appointed restaurant with its

wraparound glass balcony as well as unique

sculpture pieces rooted in the flanking

garden. World renowned land artist Strijdom

van der Merwe, best known for his signature

style of symmetrical lines and geometrical

forms that participate with their environment,

erected an impressive installation in the

vineyards.

Strijdom is a recipient of the esteemed

Jackson Pollock-Krasner Foundation grant

in the USA and Medal of Honour from the

South African Academy of Arts and Science

and is celebrated for his unique landscape

installations all across the globe including

South Korea, Turkey, Belgium, Sweden,

lithuania, Japan, Australia, Germany and

Italy.

Joining him at Clos Malverne are sculptors

Wilma Cruise, Marco Cianfanelli and

Gordon Froud who added aesthetic

appeal and conversation pieces to the

exhibition. Working mainly with fired clay,

Wilma’s sculptures are typically rendered

in expressive life-size figures and she is

renowned for a number of public works

across the country including the award-

winning Women’s Monument at the Union

Buildings in Pretoria.

Marco’s awe-inspiring figures and forms

allude ambiguously to landscape, the

human body and micro-organisms. Recent

works include his monumental portrait

sculpture, Capture, located in Howick,

KwaZulu Natal, which symbolically marks

the 50th anniversary of Nelson Mandela’s

capture at the site by the apartheid police

in 1962.

Gordon Froud, who has participated in

hundreds of solo and group exhibitions

throughout South Africa, has been

actively involved in the South African and

international art world as artist, educator,

curator and gallerist during a career

spanning twenty five years.

Art lovers will also adore the transformed

interior of Clos Malverne’s restaurant, with

paintings by internationally renowned artists

Rina Stutzer, Retha Buitendach and Pauline

Gutter adding colour to this serene setting.

Rina whose work is centred around the

‘nomadic’ theme, explores painting with

acid on copper plate which ultimately results

in an ever-changing image continuously

altered through oxidation after the time

of ‘completion’, making her one of the

innovative artists of her generation. Retha

finds her inspiration in the natural world and

implicit in all her paintings is the heartfelt

importance of conserving nature. Pauline,

who is also the prestigious winner of this

year’s ABSA l’atelier competition, works

through a visual attack of marks and

colour and the purposeful application and

interweaving of layers that gives the identity

of continuous change.

A Void in the Landscape will be on display

for a superb grape, gourmet and gallery

experience at Clos Malverne Estate until the

end of January 2014.

With its stunning setting amidst the vineyards

and breathtaking views of the picturesque

Devon Valley, The Restaurant @ Clos

Malverne is the perfect retreat to spend a

soul-quenching afternoon under the trees,

linger over lunch on the wraparound glass

balcony or simply to pamper the senses.

Chef Nadia louw Smith, who describes her

own cuisine as ‘world food with an earthy

sophistication, cooked from the heart and

presented with perfection’ eschews the

elaborate and creates sumptuous yet

unpretentious food, simple in structure yet

complex in flavour, texture and colour.

Clos Malverne’s time-honoured, handcrafted

wines can only be bought directly from the

estate or via its newly improved online wine

sales facility which delivers your wine to your

doorstep in no time. G

For reservations contact Clos malverne at Tel: 021 865 2022; email [email protected], or visit www.closmalverne.co.za. The Restaurant @ Clos malverne is open daily for lunch except on mondays and bookings are essential. For more information on the participating artists contact NWU Gallery curator Christina Nau-

rattel at Tel: 018 299 4341 or send an email to [email protected].

36 GINJA FOOD

BEVERAGES

“A SUPERB GRAPE, GOURmET AND GALLERY ExPERIENCE”

37GINJA FOOD

BEVERAGES

mainstay 54 Island Vodka and mainstay Fusion debut

Inspired by the natural and exotic beauty of tropical islands,

Mainstay 54 Island Vodka now offers spirited, fun-loving

vodka enthusiasts the opportunity to enjoy the purest-tasting

vodka on earth.

With 54 degrees of pure island spirit, an embodiment of the is-

lands’ tropical purity – pristine white sand beaches and azure

blue oceans, Mainstay 54 Island Vodka is available through

all major retail outlets, selling at a recommended retail price

of between R129.99 and R149.99 per 750 ml bottle.

“In a day-to-day, sometimes mundane and impersonal world

like ours, it’s so necessary to kick back, imagine and revel in

those moments of incomparable escapism,” says Kurt Herma-

nus, the SA Brand Manager for the Mainstay Portfolio.

Mainstay 54 Island Vodka is made using a five-column dis-

tillation process. Sun-ripened molasses and island fruits are

selected. These contain the simplest sugar that allows for a

clean conversion to alcohol, allowing no impurities to remain.

This purity translates onto the palate, where the viscosity and

flavour work together in harmony, to enhance the experi-

ence as being something out of the ordinary.

Packaged in a distinctive, azure bottle that exactly matches

the unique sea and sky colour on the clearest day on the

tropical islands, and a tamper-proof closure protects the

unique integrity of Mainstay 54 Island Vodka’s unique offer-

ing.

“Besides allowing our beautiful people an opportunity to mix

and enjoy the versatility of Mainstay 54, there are those of us

who are a little more free-spirited, who appreciate a slightly

more adventurous flavour; and for them, we have produced

the infused island vodka range, inspired by the islands’ fruits,

nuts and spices,” says Hermanus.

The Mainstay Fusion Range consists of three variants, these

include; Mainstay Exotic Fusion: a blend of coconut, coffee

and vanilla; Mainstay Tropical Fusion: a blend of mango

and other tropical fruits; and Mainstay Island Fusion: a hint

of hazelnuts and spices. All three spirits will be available at a

recommended retail price of between R129.99 and R139.99.

With sociability being the key to all that Mainstay espouses,

Mainstay 54 and Fusion Range have developed 12 ‘perfect

serve’ recipes that enable cocktail lovers to create the per-

fect mix with Mainstay 54 Island Vodka as a key ingredient.

38 GINJA FOOD

BEVERAGES

‘ ‘tis the season,

CAYMAN JEWEL

39GINJA FOOD

BEVERAGES

ISLAND DELIGHTGLASS: MARTINI

mETHOD: SHAKE AND FINE STRAIN

mAINSTAY ISLAND FUSION: 37.5 MlORANGE zEST: 3

CRANBERRY JUICE: 60 MlROSE CORDIAL: 10 Ml

LImE JUICE: 10 MlmAPLE SUGAR RIm: SUGAR SMIlE

PREPARATION: COmBINE All INGREDIENTS

INTO A COCKTAIl SHAKER. SHAKE WEll WITH CUBED ICE AND FINE STRAIN INTO A CHIllED

MARTINI GlASS.

GARNISH: ORANGE ZEST.

40 GINJA FOOD

BEVERAGES

PURE 54GLASS: SHORT

mETHOD: BUIlD ON AN ICE SPHERE

mAINSTAY 54: 50 Ml

LEmON zEST INFUSED WATER: ICE SPHERE

PREPARATION: INFUSE lEMON OIlS INTO

STIll WATER AND FREEZE WITH A lEMON

ZEST SPIRAl INTO A ICE SPHERE. SIMPly

POUR MAINSTAy 54 OVER THE ICE SPHERE.

GARNISH: lEMON ZEST

TALL 54GLASS: TAll

mETHOD: BUIlD

mAINSTAY 54: 50 Ml

DRY LEmON: TOP

PLUm BITTERS 3 DASHES

PREPARATION: COMBINE All INGREDIENTS

INTO A SERVING GlASS OVER CUBED ICE

AND STIR GENTly.

GARNISH: lEMON SlICE

JUST IN LIMEGLASS: SHORT

mETHOD: BUIlD AND STIR

mAINSTAY ExOTIC FUSION: 50 Ml

LImE WEDGES (SQUEEzED): 2TRIPLE SEC: 17 Ml

PREPARATION: COMBINE All

INGREDIENTS INTO AGlASS OVER

CUBED ICE AND STIR GENTly.

GARNISH: RIM THE GlASS WITH lIME

CAYMAN JEWELGLASS: SHORT mETHOD: BUIlD AND STIR

mAINSTAY ISLAND FUSION: 30 Ml FRANGELICO: 30 Ml ORANGE zEST: 3 mAPLE SUGAR RIm: SUGAR SMIlE

PREPARATION: COMBINE All INGREDIENTS INTO A SHORT GlASS. STIR WEll UNTIl DIlUTION IS REACHED. POUR OVER CUBED ICE.

GARNISH: MAPlE SUGAR RIM

41GINJA FOOD

BEVERAGES

BEHIND THE BLUEGLASS: MARTINI


mAINSTAY 54: 37.5 Ml

LEmON JUICE: 1 FRUIT

BLUE CURACAO: 25 Ml

SUGAR SYRUP: 10 Ml


INTO A COCKTAIl SHAKER. SHAKE WEll WITH

CUBED ICE AND FINE STRAIN INTO A CHIllED

MARTINI GlASS.

GARNISH: lEMON ZEST

MISS BITTERNESSGLASS: MARTINI


mAINSTAY 54: 37.5 Ml

LEmON JUICE: 1 FRUIT

GRAPEFRUIT JUICE: HAlF FRUIT

SUGAR SYRUP: 32 Ml


INTO A COCKTAIl SHAKER. SHAKE WEll

WITH CUBED ICE AND FINE STRAIN INTO A

CHIllED MARTINI GlASS.

GARNISH: GRAPEFRUIT WHEEl ON A

COCKTAIl SWORD.

COMING UP ORANGE GLASS: TAll OR MARTINI GlASS


mAINSTAY TROPICAL FUSION: 37.5 Ml

PINEAPPLE PUREE ORANGE: 30Ml

JUICE ORANGE: 50Ml

BITTERS: 3 DASHES

FRESH mINT: 5 lEAVES


INTO A COCKTAIl SHAKER. SHAKE WEll WITH

CUBEDIICE AND FINE STRAIN INTO A


GARNISH: PINEAPPlE CHUNK.

GOLDEN GLOWGLASS: MARTINI


RECIPE: mAINSTAY TROPICAL FUSION 37.5 Ml

mANGO PUREE: 30 Ml

APEROL 7.5 Ml

LImONCELLO: 10 Ml

PEACH BITTERS: 3 DASHES

SUGAR SYRUP: 12.5 Ml



WITH CUBED ICE AND FINE STRAIN INTO A


GARNISH: MANGO SlICE

CASCADESGLASS: SHORT

mETHOD: BUIlD AND STIR

mAINSTAY ExOTIC FUSION: 50 Ml

SUGAR SYRUP: 10 Ml


INTO A SERVING GlASS OVER CUBED ICE

AND STIR GENTly.

GARNISH: TOASTED COCONUT

EXOTIC ESCAPEGLASS: mARTINImETHOD: SHAKE AND FINE STRAIN

mAINSTAY ExOTIC FUSION: 37.5 Ml

FRESH mINT: 6 lEAVES

LITCHI JUICE: 60 Ml

LEmONGRASS & ALOE CORDIAL: 15 Ml

LImE JUICE: 10 Ml

PREPARATION NOTES: COMBINE All

INGREDIENTS INTO A COCKTAIl SHAKER.

SHAKE WEll WITH CUBED ICE AND FINE

STRAIN INTO A CHIllED MARTINI GlASS.

GARNISH: 3 lITCHI’S ON A COCKTAIl

SWORD.

FOR FESTIVE ExOTIC PUNCH INCREASE THE INGREDIENT QUANTITIES AND BUILD IN A PUNCH BOWL. SERVE IN DELICATE PUNCH GLASSES.

AT THE HULLGLASS: MARTINI


mAINSTAY TROPICAL FUSION: 37.5 Ml

COCONUT mILK: 30 Ml

STRAWBERRY JAm: 1 BAR SPOON

ORANGE JUICE: 50 Ml

ORANGE BITTERS: 3 DASHES

SUGAR SYRUP: 10 Ml



WITH CUBED ICE AND FINE STRAIN

INTO A CHIllED MARTINI GlASS.

GARNISH: GARNISH WITH A

STRAWBERRy FAN.

OPPOSITE PAGE, TOP ROW FROm LEFT: COmING UP ORANGE; BEHIND THE BLUE; CASCADES. BOTTOm ROW, FROm LEFT: ExOTIC ESCAPE; GOLDEN GLOW; mISS BITTERNESS.

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STRANDVElD VINEyARDS, AFRICA’S SOUTHERNMOST WINERy, IS SITUATED IN THE PICTURESqUE ElIM WINE WARD OF THE WESTERN CAPE, JUST A 30 MINUTE DRIVE AWAy FROM THE TIP OF AFRICA, CAPE AGUlHAS.

IT IS IN THIS TRANqUIl, HISTORIC SETTING THAT WINEMAKER CONRAD VlOK CRAFTS THE FARM’S SIGNATURE, COOl ClIMATE WINES FOR BOTH THE PREMIUM STRANDVElD RANGE AND THE MORE ACCESSIBlE FIRST SIGHTING SElECTION.

C O N R A D V l O K

WINEmAKER AT STRANDVELD VINEYARDS, ELIm

His interest in winemaking took root as a

teenager, experimenting with fruit fer-

mentation processes. Preferring the great

outdoors to spending time behind a desk,

Conrad opted to further his studies at Elsen-

burg Agricultural College, obtaining his di-

ploma in Viticulture and Oenology in 1989.

He honed his winemaking skills at var-

ious respected wineries and satisfied

his wanderlust with adventure trips to

Mozambique and the USA amongst

others. “When the opportunity arrived

to go and make wine and manage a

vineyard in South Africa’s new vineyard

frontier, Elim, I could not resist,” says Con-

rad, who together with his family has

made Strandveld Vineyards they home.

When Conrad is not working in the vine-

yards or the cellar, you can find him in

the veld or line fishing from his sea kay-

ak in the Atlantic off Cape Agulhas.

The unique character of each Strand-

veld vintage is shaped by a variety of

stony, mineral rich soils and unabating

sea winds that fan the vines virtually every

day, giving the wines their distinct char-

acter and flavour. Over the years, these

wines have been richly rewarded with

numerous South African and internation-

al accolades, including a gold medal at

the International Wine and Spirits Compe-

tition for the Strandveld Sauvignon Blanc

2010, and gold for the Strandveld Ada-

mastor 2008 in the Tri Nations Challenge.

“What sets Strandveld wines apart from

others, is that they are truly terroir driv-

en wines from the southernmost tip of

Africa. I try to express the cool climate

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with the gravel soils in each wine. Sau-

vignon Blanc is my favourite cultivar to

work with, because it expresses the ter-

roir of an area so well. you can even

taste the flavours in the berries in the

vineyard. The wine goes best with all

the fish I catch! I hunt for two months of

the year but fish for 10, so there is always

more fish on the menu,” Conrad adds.

His winemaking philosophy is that wine-

making starts in the vineyard first and

foremost and that good grapes are

needed to make great wine. “Atten-

tion to detail is key. Don’t mess up

in the cellar; stay focused until the

wine is in the bottle and on the table.”

STRANDVELD VINEYARDS,HOmE OF FIRST SIGHTING

Strandveld Vineyards, Africa’s south-

ernmost winery, is situated in the pic-

turesque Elim wine ward of the Western

Cape, just a 30 minute drive away from

the true tip of Africa, Cape Agulhas.

First and foremost dedicated to bio-di-

versity and the conservation of its tranquil

surroundings, Strandveld Vineyards offers

a picturesque setting with an abundance

of birdlife and plants, the perfect escape

and serene getaway from the city’s hus-

tle and bustle for wine and nature lovers.

CUSTODIAN OF THE UNIQUE STRANDVELD HABITAT Strandveld Vineyards is a proud mem-

ber of the Biodiversity in Wine Initiative

and strives to conserve and rehabilitate

the delicate fynbos areas surrounding

the vineyards. The removal of Port Jack-

son along the waterways (20ha) and

the successful eradication of pine trees

in a rehabilitated potato field (59ha),

with almost no new re-growth, is an in-

tegral part of the farm’s commitment to

protect the natural habitat of the farm.

Buffer strips between vineyard blocks

are now flourishing with flowering fyn-

bos and abundant bird and insect life.

In order to preserve the exceptional

biodiversity of the Strandveld, the farm,

together with other Elim winegrowers,

is part of the Nuwejaars Wetland spe-

cial management area aimed at the

sustainable management of these pre-

cious wetlands with their diverse indig-

enous flora and fauna. The Overberg

area is the smallest plant kingdom in the

world with the greatest number of differ-

ent species. Of the nine thousand spe-

cies, some can be found nowhere else.

Unique among the Overberg habitats is

the Strandveld Agulhas Plain, significant

by international conservation standards

due to its rich biodiversity. The region is

a precious habitat of the greater Cape

Floral Kingdom which consists mostly

of fynbos and renosterveld. Of the 800

Erica species in the world, more than

80% grow in the Cape Floral Kingdom.

COOL CLImATE WINESA true expression of the unique Strand-

veld terroir, the farm’s cool climate wines

are rooted in the rich history of the area.

Inspired by the Portuguese mariners who

first rounded the Cape in 1487, thereby

opening a sea route to the spices of the

East, Strandveld has paid homage to

these brave sailors and named some of

their wines in their honour. “First Sighting”

commemorates Bartholomeu Diaz’s first

glimpse of Cape Agulhas in April 1488.

Strandveld “Adamastor” (a blend of Sau-

vignon Blanc and Semillon) is based on the

legend of the mythical character, which

is supposed to have lived on top of Table

Mountain, and appeared as a threat-

ening storm cloud - a symbol of nature

which the Portuguese navigators had to

overcome on their voyages of discovery.

It was only in July 2001 that a run-

down sheep and wheat farm was

purchased and the first vines plant-

ed - Sauvignon Blanc and Shiraz – and

a modern winery was built. Today

there are 80 hectares under vine af-

ter subsequent plantings of Pinot Noir,

Semillon, Mourvedre and Grenache.

Strandveld Vineyards has two la-

bels – the premium Strandveld range

and the First Sighting wines which

are all “wines for drinking and enjoy-

ing”, says winemaker Conrad Vlok.

Nurtured under his watchful eye, the

Strandveld vines are shaped by a va-

riety of stony, mineral rich soils and un-

abating sea winds which give the wines

their distinct character and flavour.

Over the years, these wines have been

richly rewarded with numerous inter-

national accolades, including a gold

medal at the Concours Mondial Sauvi-

gnon Blanc Awards for the Strandveld

Sauvignon Blanc 2012, and five stars in

the Platter South African Wine Guide

for the Strandveld Adamastor 2009. G

Open for wine tastings in the historic tasting room and offering the experience to extend your stay in one of the welcoming guest cottages, Strandveld Vineyards, home of First Sighting can be reached at Tel: +27 (0)28 482 1906 or via email at [email protected]. Visit www.strandveld.co.za, Face-

book or follow @Strandveld on Twitter. The GPS coordinates are 34 ° 39 ‘ 592 “ S; 19 ° 47 ‘ 268 “ E.

46 GINJA FOOD

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Above, Open for wine tastings in the historic tasting room. Below, left: First and foremost dedicated to bio-diversity and the conservation of its tranquil surroundings, Strandveld Vineyards offers a picturesque setting with an abundance of birdlife and plants for wine and nature lovers.

Below, centre: A true expression of the unique Strandveld terroir, the farm’s cool climate wines are rooted in the rich history of the area.

BEVERAGES

Delheim Wine Estate, a Stellenbosch stal-

wart nestled on the slopes of the Simons-

berg, combines its meticulous conserva-

tion of environmentally sustainable wine

production with its passion for good food and na-

ture, with delicious Green Picnics at the river’s edge.

Summer is a time for eating outdoors and pic-

nics are a great way to meet up with family and

friends and until the end of April 2014 one can do

it in an eco-friendly style when spreading the cot-

ton blankets under the towering oaks at this his-

toric family wine farm – a picnic perfect setting.

“A chance to enjoy good food and get back to

nature…what’s there not to love about a picnic.

What’s more to love about our picnics, is the fact

that we do it in a sustainable, low-waste manner

by swapping the usual plastic wear in your basket

which significantly adds to our carbon footprint with

natural goodies wrapped in eco-friendly bamboo

packaging,” shares resident chef Christine Claasen.

your hand woven basket, brimming with home-

made goodness ranging from pickled pump-

kin, cream cheese salmon rolls and ostrich

steak salad, to pork rillettes and farm fresh

bread, will greet you in a serene spot on the lush

lawns, to be leisurely enjoyed to the sounds of

the flowing Klip River and abundant bird life.

“At Delheim we believe that everything should pro-

ceed in harmony with nature. And we try to echo

this in the way we produce our time-honoured

wines, right through from the vineyards to the cel-

lar. As a strong follower of sustainable farming, we

are passionately committed to the conservation

and the rehabilitation of our natural habitat and

indigenous flora. With these Green Picnics we invite

people to re-connect with Delheim and nature,

the natural way,” shares co-owner Victor Sperling.

Delheim was one of the first wine farms to be-

come a Biodiversity and Wine Initiative (BWI)

member, and has since achieved BWI Cham-

pionship status. The estate recently shined as

the only wine farm amongst the top five nom-

inees in the biodiversity category for the 2013

Eco-logic Awards in association with SABC3.

The Delheim Green Picnic costs R149 per person

and includes a bottle of Delheim Heerenwijn or

Delheim Pinotage Rosé per couple. Vegetarian

options are available on request and a special

kiddies menu can be arranged at R70 per child. G

These picnics are on offer seven days a week

and pre-bookings are essential. To order your de-

licious basket comtact Delheim Restaurant at Tel:

021 888 4607 or email. [email protected]

FOR mORE INFORmATION REGARDING DELHEIm’S COmmITmENT TO CONSERVATION VISIT WWW.DELHEIm.COm

G R A S S y A F F A I R

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8

On the eighth day of Christmas,

12 incredible Italian Lifestyle hampers, valued at R500 each

will be given away! Enter on the 20th December 2013 by posting on our

Facebook wall “eight maids a-milking @ItalianlifestyleSA”

Feastive Cakes & CookiesBeacuse just milk for Santa won’t do.

Leave him something sweet and special.

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GingerBread MenAdorable and edible spicy gingerbread men.

100G BUTTER100G CASTER SUGAR125mL TREACLE1 EGG YOLK250G SIFTED PLAIN FLOUR1⁄2 TEASPOON SALT1⁄2 TEASPOON BAKING POWDER1⁄2 TEASPOON BICARBONATE OF SODA1⁄2 TEASPOON GROUND CINNAmON1 TEASPOON GROUND CLOVES1 TEASPOON GINGER1⁄2 TEASPOON GROUND NUTmEG

mETHOD:1. In a large bowl, cream together the butter and sugar until smooth. Stir in treacle and egg yolk. Combine the flour, salt, baking powder, bicarb, cinnamon, cloves, ginger and nutmeg; blend into the treacle mixture until smooth. Cover, and chill for at least one hour.

2. Preheat the oven to 180ºC. On a lightly floured surface, roll the dough out to ½cm thickness. Cut into desired shapes with biscuit cutters. Place biscuits 5cm apart on ungreased baking trays.

3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from baking trays to cool on wire racks. Ice or decorate when cool.

Honey Gingernut cookiesThe perfect accompaniment for a coffee break! Absolutely delicious

350 G SELF-RAISING FLOURPINCH OF SALT200 G Oz CASTER SUGAR1 TBSP GROUND GINGER1 TSP BICARBONATE OF SODA125G BUTTER75 G GOLDEN SYRUP1 EGG BEATEN1 TSP GRATED ORANGE RIND

mETHOD:1. Preheat the oven to 160°C and lightly grease your baking trays to make 30 biscuits.

2. Sieve the flour, salt, caster sugar, ginger and bicarbonate of soda into a large mixing bowl.

3. Heat the syrup and butter together in a pan on a very low heat until all the butter has melted. Set aside until it cools slightly.

4. Add the butter mixture to the dry ingre-dients, add the egg and orange rind and mix thoroughly. Using your hand mould the dough into 30 even sized balls.

5. Place on the baking trays well apart from each other then flatten slightly with your fingers.

6. Place in the oven for 15-20 minutes, then transfer to a wire rack to cool. Enjoy!

Snowmen CookiesThese cut-out biscuits make a lovely Christmas treat, with sim-ple, wholesome ingredients and a luscious cream cheese icing

300G CASTER SUGAR225G BUTTER1 TEASPOON VANILLA ExTRACT2 eGGS225mL SOURED CREAm625G PLAIN FLOUR1⁄2 TEASPOON SALT1 TEASPOON BAKING POWDER1 TEASPOON BICARBONATE OF SODA

FOR THE ICING:1 (200G) TUB CREAm CHEESE, SOFTENED2 TABLESPOONS EVAPORATED mILK1 TEASPOON VANILLA ExTRACT1⁄8 TEASPOON SALT475G ICING SUGAR

mETHOD:1. Cream together caster sugar, butter, 1 teaspoon vanilla and eggs. Add soured cream.

2. Mix together flour, 1⁄2 teaspoon salt, baking powder and bicarbonate of soda. Gradually add to the egg-sugar mixture.

3. Cover and chill dough for 1 hour.

4. Preheat oven to 190ºC.

5. Roll out chilled dough on lightly floured surface to .5cm thick. Cut out biscuits using desired biscuit cutter. Bake on lightly greased baking tray for 10 to 12 minutes.

6. To make icing: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1⁄8 teaspoon salt and icing sugar. Beat until well blended. Colour if desired and ice cooled cookies.

Luxury Mincemeat BiscuitsFor those who love mince pie, these scrumptious biscuits are a treat.

200G BUTTER300G (11 Oz) CASTER SUGAR3 EGGS1⁄2 TEASPOON VANILLA ExTRACT400G PLAIN FLOUR1 TEASPOON SALT1 TEASPOON BICARBONATE OF SODA125G CHOPPED WALNUTS425G PREPARED mINCEmEAT, DRAINED

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mETHOD:1. Preheat oven to 180ºC. Grease baking trays.

2. Cream butter, sugar and eggs together, then beat in vanilla. Sift the flour, salt and bicarbonate of soda together, and add to butter mixture. Mix until well blended. Stir in the nuts and mincemeat and mix well. Drop by teaspoonfuls on the prepared baking trays.

3. Bake 8 to 10 minutes until light brown.

Cranberry Pistachio BiscottiFlecks of red and green make this a great biscuit recipe for Christmas.

4 TABLESPOONS OLIVE OIL150G CASTER SUGAR2 TEASPOONS VANILLA ExTRACT1⁄2 TEASPOON ALmOND ExTRACT2 eGGS225G PLAIN FLOUR1⁄4 TEASPOON SALT1 TEASPOON BAKING POWDER60G DRIED CRANBERRIES200G PISTACHIO NUTS

mETHOD:1. Preheat the oven to 150 C / Gas mark 2.

2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Com

bine flour, salt and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

3. Divide dough in half. Form two logs (30x5cm) on a baking tray that has been lined with parchment. Dough may be sticky; wet hands with cool water to handle dough.

4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 min-utes. Reduce oven heat to 140ºC.

5. Cut logs on diagonal into 1cm thick slices. lay on sides on parchment covered baking tray. Bake approximately 8 to 10 minutes, or until dry; cool.

CrescentButter BiscuitsThese delicious Christmas bis-cuits are perfect anytime of the year. Almond-enriched biscuits are rolled in vanilla sugar and served.

FOR THE BISCUITS:300G PLAIN FLOUR125G CASTER SUGAR150G GROUND ALmONDS250G BUTTER3 EGG YOLKSFOR ROLLING:VANILLA SUGAR, AS NEEDED

mETHOD:1. Combine the flour, caster sugar and almonds. Rub in butter, then add egg yolks and work into a smooth dough. Wrap in cling film and chill in the fridge for 1 hour.

2. Preheat the oven to 180ºC.

3. Roll biscuit dough into snakes. Cut into 5cm lengths and shape each length into a crescent. Place on a baking tray lined with parchment.

4. Bake in preheated oven for 10-15 minutes or until lightly golden.

5. Immediately roll the crescents in vanilla sugar whilst hot. Set aside to cool.

Christmas CucidatiThese Italian biscuits are filled with figs, sultanas, orange zest, walnuts, honey, cinnamon and chocolate. 500G DRIED FIGS150G SULTANAS2 1⁄2 TEASPOONS ORANGE zEST250G CHOPPED WALNUTS250mL HONEY1 TEASPOON GROUND CINNAmON175G PLAIN CHOCOLATE, FINELY CHOPPED200mL ORANGE mARmALADE300G PLAIN FLOUR100G CASTER SUGAR2 1⁄2 TEASPOONS BAKING POWDER100G BUTTER2 EGGS, BEATEN4 TABLESPOONS mILK1⁄2 TEASPOON VANILLA ExTRACT

mETHOD:1. Grind the figs, sultanas, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Grad-ually stir in the honey, cinnamon, chocolate and orange marmalade. Set aside.

2. Preheat the oven to 200ºC. Grease two baking trays.

3. In a large bowl, combine the flour, sugar and baking powder. Rub in the butter until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to .5cm thickness. Cut the dough into strips that are 10cm wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the prongs of a fork. Slice the filled strips crosswise at an angle about every 2cm or so. This will make diamond shapes. Place the biscuits onto the prepared trays.

4. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking trays to cool on wire racks. Glaze with your favourite icing.

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MINITURE

FRUIT

CAKES

56 GINJA FOOD

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1⁄2 cup light molasses1⁄4 cup water1 package (425g) raisins455g candied fruit, chopped1 teaspoon vanilla extract1⁄2 cup butter, softened2⁄3 cup sugar3 Eggland’s Best Eggs1 cup plus 2 tablespoons all-purpose flour1⁄4 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground nutmeg1⁄4 teaspoon ground allspice1⁄4 teaspoon ground cloves1⁄4 cup milk1 cup chopped nuts

P R E P A R A T I O Nin a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. leave to cool.

Meanwhile, in a large bowl, cream but-ter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts.

Fill paper-lined miniature muffin cups almost full. Bake at 160°C for 22-24 min-utes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Dust with icing sugar and decorate with raspberries for the festive feel.

These miniture fruitcakes are delicious and fun. Now everyone can get there own fruitcake.

MiniFruit Cakes

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BRIZILIAN

CHRISTMAS

FRUITCAKE

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This delicious tropical cake was created in Brazil. It is an excellent choice if you want to impress your family and friends!

F O R T H E C A K E 4 eggs, separated1 3⁄4 cups sugar, sifted2 1⁄2 cups of cake flour3⁄4 cup of passion fruit juice concentrate, heated1 tablespoon baking powder1⁄2 teaspoon vanilla extract

F O R T H E F I L L I N G1 pint whipping cream, chilled3 tablespoons sugar1⁄2 teaspoon vanilla extract1 cup passion fruit jam (or apricot)

V A N I L L A F R O S T I N G1 box of vanilla pudding mix2 cups milk2 tablespoons corn starch5 tablespoons sugar1 cup heavy creamShredded coconut for sprinkling

P R E P A R A T I O NPreheat oven to180ºC. Butter and flour 2 8-inch round baking pans.Sift flour and baking powder into medi-um bowl. Using electric mixer, beat egg whites (room temperature) until soft peaks form. Add yolks, one at a time, beating until well blended after each addition. Beat in sugar and vanilla. Mix in flour alternately with heated juice in 3 additions each, scraping down sides of bowl. Beat just until batter is smooth. Divide batter into prepared pans. Bake until top is golden and tester inserted near center comes out clean (about 40 minutes). Transfer pans to rack; cool cakes in pans for about 10 minutes. Turn cakes onto rack and cool completely.

F O R F I L L I N G :Using electric mixer at low speed, beat whipping cream, sugar and vanilla until peaks form. Add jam and whisk until smooth.

V A N I L L A F R O S T I N G :Mix the first 4 ingredients and cook until thickened, stirring constantly. let cool completely and then add heavy cream. Using electric mixer, beat until smooth.

C A K E A S S E M B L Y :Using a serrated knife, cut each cake in half horizontally. Place one cake layer on platter. Spread 1/3 of the filling, top with second layer and repeat proce-dure with remaining layers. Spread va-nilla frsoting over top and side of cake. Sprinkle shredded coconut decorative-ly. Chill for 3 to 4 hours before serving.

BrazilianChristmasFruit Cake

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A heavenly apricot tart recipe, perfect for the festive season. This is quite simple and easy to make, but looks gorgeous when made in a fluted tart tin. You can skip the almonds if preferred.

380g plain flour1 teaspoon baking powder1 pinch salt250g butter220g caster sugar4 eggs800g apricots, halved and stones re-moved1-2 handfuls flaked almondsicing sugar for dusting

P R E P A R A T I O NBring all the ingredients to room tem-perature; the butter and eggs need to be taken out of the fridge at least a few hours before baking.

Preheat the oven to 190 C / Gas 5 and butter and flour a 23cm loose bottomed tart tin, or springform tinSieve together flour, baking powder and salt.

Beat the room temperature butter with the sugar for a few minutes until creamy.

Add the eggs one at a time, always making sure that the previous one is fully incorporated before adding the next.Gently fold in the flour mixture to the butter mixture. Spread the mixture even-ly over the bottom of the prepared tart tin and 1 to 2cm up the sides.

layer the apricot halves (skin side down) over the base. Sprinkle with the almonds.

Bake for approximately 1 hour at 190ºC.

leave the tart to cool. Sprinkle with icing sugar to serve.

AlmondApricotTart

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ALMOND

APRICOT

TART

9

On the ninth day of Christmas,

12 incredible Pauli’s Food hampers, valued at R500 each

will be given away! Enter on the 21st December 2013 by posting on our Facebook wall “nine ladies dancing @PaulisFood”

G A S A P P L I A N C E S M A D E T O T H E H I G H E S T I N T E R N A T I O N A L S T A N D A R D S

On the tenth day of Christmas,

12 incredible ALVA hampers, valued at R500 each, will be given away! Enter online at www.ginjamedia.com on the 22nd of December.

10

ArchipelagoBazaruto iSlAnd hop in the deStinAtion of SUnSetS

This Christmas take the family to Bazaruto Archipelago for a couple of sunny memories. Made up of six islands in Mozambique, Bazaruto Archipelago is one of the most beautiful destinations to celebrate the festive season and is only a hop, skip and a jump away from South Africa.

TRAVEl LOCAL

PLAYINGThe most ideal thing about escaping to

this part of Mozambique, which is situated

near the mainland city of Vilankulo, is that

there are a wide variety of activities for

everyone in the family.

Bazaruto Island, the largest island in the

cluster, is characterised by its coastal reefs,

forests and soft beaches. Known for its fish-

ing, there are a range of fishing and yacht

tours available. Indigo Bay Island Resort

and Spa also offers snorkelling, boat trips,

water sports, bird watching, dune board-

ing, island drives, horse riding, volleyball,

a gym, tennis and golf. Families or friends

staying on this island can also take a boat

trip to the nearby Paradise Island for a

more remote experience to picnic, swim

or snorkel. Make use of the spa treatments

on the island too.

Benquerra Island, which is very close

to Bazaruto offers very similar activities.

Azura, for example, offers guests scuba

diving, big game fishing, salt water fly

fishing, pansy island visits, snorkelling and

dhow sailing.

The Bazaruto National Park features in this

island getaway, created to preserve the

local marine life in the area. This means

that the reef is made up of a wide variety

of beautiful species that have been pro-

tected.

STAYINGThere are many places to stay when it

comes to the Bazaruto Archipelago, de-

pending on your price range and the type

of accommodation you would prefer.

Indigo Bay Island Resort and Spa, on the

Bazaruto Island, offers a special traditional

Christmas Eve dinner and activities for

the children during Christmas Day. On

New year, there is a complimentary dhow

cruise, unique kid’s meal, champagne

and cocktail celebrations, a dinner and

the island’s Drum Café. This is an interac-

tive drumming session for all ages. The

resort offers nine Beach Chalets, 12 luxury

Bay View Villas, one Executive Suite and

one Presidential Villa.

Pestana Bazaruto lodge is also available

for families on this island, offering 40 bun-

galows, a business centre, outdoor pool

and restaurant.

Benguerra Island features a range of

lodges and Mozambique villas for accom-

modation including Azura on Benguerra

Island, Marlin lodge, Casa Carolina, Singa

B lela and Dream Catcher lodge. Go to www.safarinow.com to have a look through the accommodation offerings.

EATINGBazaruto Archipelago is a foodie’s para-

dise for anyone who appreciates island

living and fresh seafood.

Visitors to the area need to have a meal

at Nyati Beach lodge, which also offers

accommodation and activities. Gour-

met seafood dinners are experienced by

candle light or diners can enjoy the more

relaxed buffet around the swimming pool.

you can also receive a picnic on the

beach here.

Indigo Bay Island Resort features the

Golfinho Restaurant, the Neptune Bar and

the Magaluti Bar. Between these options,

you can choose seafood, lighter meals,

cocktails and traditional African cuisine.

Pestana Bazaruto lodge features the

Flamingo Restaurant, where dinner is

announced every night by the sound of

African drums. Mozambique and inter-

national foods are served as a buffet or

á la carte. There is also a Sunset Bar with

cocktails and light meals.

Azura on Benguerra Island aims to ensure

that guests never eat at the same place

twice. They include options for dining such

as breakfast on the water’s edge, a picnic

on the island and dinner on a candle lit

beach. The menus are based on fresh and

available ingredients with a focus on fresh

fish and seafood.

Most places offer children’s menus and

options for the little ones, which can be

arranged prior.

JINGLE BELLSA beautiful setting, with great accom-

modation options that will take care of

everything for you from food to activities,

pack your Christmas tree up and spend

this year’s holiday somewhere different.

Bazaruto Archipelago is convenient, close

and festive. G

THe MAin iSLAndS IN THE ClUSTER ARE BENGUERRA AND BAZARUTO, WHIlE THE OTHERS ARE MARAqUE, BANqUE, SANTA CAROlINA OR PARADISE ISlAND AND SHEll. A TWO-HOUR FlIGHT FROM JOHANNESBURG, BAZARUTO ARCHIPElAGO OFFERS A RANGE OF ACTIVITIES, ACCOMMODATION TyPES AND SPOTS FOR THE FOODIE.

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“ One of my favorite vacation places is the Bazaruto islands, because of the people, the water and the beach - of course - and the rich, diverse food of

Mazambique ” - Jacqui Brown, Editor of Ginja

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11

On the eleventh day of Christmas,

12 incredible Original Cocktail hampers, valued at R500 each

will be given away! Enter on the 23rd December 2013 by posting on our Facebook wall

“eleven pipers piping @OriginalCocktails”

T H E

influenceThe cuisine of Mozambique has been deeply influenced by

Portugal. In the early 1500s, the Portuguese colonized Mozambique, introducing new crops, flavorings, and cooking methods. These

Portuguese elements combined with the local cuisine, resulting in today’s intensely flavorful Mozambican dishes.

P O R T U G U E S E

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Portuguese Mussels and Shrimp in Chorizo Sauce

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Portuguese Mussels and Shrimp in Chorizo Sauce

1⁄2 Cup of Olive Oil3 Garlic Cloves minced1 Small Chorizo diced1 Green Pepper diced1 Large Tomato, seeds removed and diced1 Bay Leaf180 ml Tomato Paste1⁄2 750ml Bottle of White Wine, (Portuguese Vinho Verde if possible)450 g of mussels450 g of Shrimp1 Sprig of Fresh ParsleySea Salt and Fresh Ground Pepper

1. line a large heavy pan or clay pot with olive oil. Add minced garlic, chorizo, diced green pepper and large tomato and simmer until slightly browned.

2. Add bay leaf, tomato paste and wine and stir on medium heat until your kitchen smells amazing and the sauce is blended well.

3. Add Mussels and Shrimp and cover pot.

4. Cook on medium for 10 minutes.

5. Discard any unopened Mussels.

6. Sprinkle with parsley and salt and pepper and stir until well blended.

Portuguese Piri-piri Lemon chicken

1.6kg whole chickenOlive oil, to grease1 tbs olive oil, extraLemon wedges, to serveCooked chips, to servePiri-piri marinade4 garlic cloves, coarsely chopped4cm-piece ginger, peeled, coarsely chopped160ml (2/3 cup) olive oil160ml (2/3 cup) fresh lemon juice1 tbs dried hot chilli flakes1/2 cup chopped fresh continental parsley

1. To make the piri-piri marinade, place the garlic, ginger, oil and lemon juice in the bowl

of a food processor and process until finely crushed. Transfer to a medium bowl. Add chilli flakes and parsley and stir.

2. Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along either side of the backbone. Discard backbone. Turn over the chicken and open to lie flat. Use your hands to press the chicken to flatten.

3. Wash the chicken well and pat dry. Place in a large sealable plastic bag. Add the piri-piri marinade to the bag and seal. Rub the bag to coat the chicken in the marinade. Place in the fridge for 4 hours or overnight to develop the flavours.

4. Preheat oven to 200°C. Brush a baking tray with olive oil to grease. Remove the chicken from the bag. Discard the bag and excess marinade. Place the chicken, skin-side up, on the prepared tray. Drizzle over the extra olive oil and season with salt and pepper. Roast in the oven, brushing occasionally with the pan juices, for 1 hour or until the chicken is golden and the juices run clear when the thickest part is pierced with a skewer. Set aside for 10 minutes to rest before cutting into 8 pieces. Serve immediately with lemon wedges and cooked chips.

Portuguese-style pork and chorizo stew

Olive oil500g pork, cut into large cubes1 large or 2 medium onions, diced2 cloves garlic, roughly chopped1 chorizo sausage, peeled and sliced2 or 3 potatoes, peeled and chopped in chunks1 1⁄2 tablespoons smoked paprika60ml dry sherry60ml chicken stock1 wine glass red wine1 tin chopped tomatoes1⁄2 tin butter beans1 teaspoon oregano or majoram1 1⁄2 tablespoon tomato pureesalt and pepper

1. Begin by heating your cataplana or casserole dish over medium to high heat and add some oil. Add the pork and brown all

over. Remove with a slotted spoon and set aside. Add the onions and cook until

translucent. Add the garlic and cook gently for a few minutes.

2. Add the chorizo, potatoes and paprika. Stir well for a few minutes. Add the sherry, stock and wine and bubble for a minute.

3. Return the pork to the pot and add all the other ingredients. Bring to the boil and simmer, covered, until pork is tender, about 1 hour. Remove the lid towards the end to thicken the sauce. Would also be easily adapted for a slow cooker.

Portuguese-style fish casserole Portuguese-style fish casserole

2 tbsp olive oil2 onions, sliced into rings750g waxy potatoes, peeled and sliced into rounds500g tomatoes, sliced into rounds600g white fish fillets,cut into large chunks1 sprig of fresh thyme1 bay leaf200ml fish stocksalt and freshly ground black pepperfresh thyme to garnish

1. Heat 1 tbsp of the oil in a large flameproof casserole dish and cook the onions gently for about 15 minutes until transparent. lift out half and set aside. Remove the casserole from the heat.

2. Place a layer of potato slices on top of the onions in the casserole, followed by a layer of tomatoes, then fish, then the remaining onions. Repeat until the ingredients are used up, finishing with a layer of potatoes. Season each layer with salt and pepper and place the thyme and bay leaf on top.

3. Pour over the fish stock and add the rest of the oil. Put the casserole back on the heat and bring to the boil. Reduce the heat, cover, and simmer for 40 minutes or until the fish and potatoes are tender. Garnish with fresh thyme.

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Portuguese periperi lemon chicken

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Garlic prawns

with mango salsa

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Garlic Prawns with Mango Salsa

16 fresh king prawns, peeled and de-veined2 handfuls rocket

mANGO SALSA2 mangoes (peeled, pip removed and diced)2 small red chillies (de-seeded and finely chopped)1 small red onion (peeled and finely chopped)2 cloves garlic (finely chopped)15g (1 Tbsp) finely grated ginger (chopped)30ml white wine vinegar30ml olive oilCracked black pepper and sea salt30g (2 Tbsp) chopped coriander (chopped)

1. Make a salsa by combining the fresh mango, chillies, onion, garlic, ginger, a dash of white wine vinegar and olive oil and the coriander (note: you may need to add pinch of sugar). Set aside and allow the flavours to combine.

2. Heat a frying pan over a medium to high heat. Add a little olive oil.

3.Add the prawns and cook quickly over high heat. Remove from frying pan as soon as they are cooked (they will continue to cook once removed from the heat.

4. Serve the prawns with a scoop of salsa and some rocket to garnish.

Chouriço and Clams

350g clams in shell, scrubbed675g fresh chouriço, roughly chopped1 large onion, cut into thin wedges1 (400g) tin chopped tomatoes450ml (16 fl oz) white wine4 tablespoons olive oil

1. Wash clams well in a sink of cold water. Discard any clams that are already opened.

2. In a large stockpot with a tight-fitting lid, place the cleaned clams. Add the sausage,

onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.

3. Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup bowls. Divide the stock into side bowls for dipping.

Portuguese-style Belly pork and chorizo cazuela

good glug olive oil1 red onion, sliced1 brown onion, sliced2 garlic cloves, roughly chopped125g cooking chorizo, sliced into 1/2cm rounds2 slices belly pork, trimmed of excess fat and rind, slicedfreshly ground pepper1 tablespoon Spanish paprika1 tablespoon tomato pureegood glug sherry300ml good quality chicken stock150-300ml water1 (200g) tin butter beans, drained2 red peppers from jar, slicedchopped fresh parsley to garnish (optional)crusty bread to serve

1. Preheat the oven to 160ºC.

2. Heat a heavy based casserole dish with olive oil. Add the onions and fry over medium to high heat to slightly ‘catch’ and colour, reduce heat to medium to low and fry, stirring often for 10 minutes.

3. Add the garlic, cook for 1 minute, then add the chorizo and belly pork. Cook for 5 minutes or until the pork has browned.

4 Add pepper to taste and paprika. Mix well. Add the tomato puree and cook for another 1 to 2 minutes.

5. Turn the heat to high and add the sherry. When bubbling, scrape the base to release all the flavours with a wooden spoon and add the stock and 150ml water.

6. Bring slightly to the boil, cover with a tight fitting lid and place in the oven for 1hour 15 minutes.

7. Remove from the oven and stir. Add the butter beans and peppers. Mix well. At this stage you may need to add a further 150ml water. The consistency when cooked you are looking for is a sloppy stew (not too thick but enough sloppy juice to dunk the bread in). Place back in the oven for a further 45 minutes to 1 hour. Check occasionally.

8. Serve in individual bowls garnished with parsley (optional) and fresh crusty country style bread.

Pork escalope with orange and chorizo crumb

120g freshly blended breadcrumbs1⁄2 to 1 teaspoon dried oregano1 tablespoon grated orange peel1 tablespoon minced chorizo1 egg, beaten2 pork escalopes, flattenedbutter and oil for pan frying

1. In a large mixing bowl combine the breadcrumbs, oregano, orange peel and chorizo. Mix well.

2. Dip the escalopes into the beaten egg and drain the excess. Coat in the breadcrumb mix, pressing firmly to coat (these are delicate so take care). Cover and chill in the fridge for at least 30 minutes to allow to firm up.

3. Heat a frying pan on low to medium heat with a little butter and oil. Add the escalopes and pan fry slowly for 4 to 5 minutes on each side. Turn over occasionally. Cooking time will depend on the thickness and size of your escalopes. Fresh breadcrumbs can easily burn so do cook over low heat initially and increase the heat towards the end of cooking.

4. Plate up and garnish with an orange slice (optional). Enjoy.

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baliAn eArthy pArAdiSe

wordS: hAbeeb SAlloUm

Many tourists have a point when they describe Bali as the ‘island of the gods’, while others call it ‘Shangri-la’, or an ‘island paradise’. Its amazing mountain

scenery, beautiful beaches and some of the world’s top hotels and resorts, warm and friendly people

with a vibrant way of life give the land an irresistible appeal drawing them as if by magic to its shores.

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of Indonesia to the outside world. The home to the majority of

Indonesia’s Hindu community, it welcomes some one million

tourists who visit the island every year. And it is these visitors who

are largely responsible for spreading the word about the island’s

universally appealing and almost magical beauty and culture.

There is little doubt that their stories have increased the interest

in this famous, unique and exotic Indonesian island-province.

Many tourists have a point when they describe Bali as the

‘island of the gods’, while others call it ‘Shangri-la’, or an ‘island

paradise’. Its amazing mountain scenery, beautiful beach-

es and some of the world’s top hotels and resorts, warm and

friendly people with a vibrant way of life give the land an ir-

resistible appeal drawing them as if by magic to its shores.

With the culture of India as its basis for contemporary life,

this intriguing and mysterious island of some 3 million, from

before the Bronze Age to our times has been luring mer-

chants , tourists, scholars and other visitors who come to glo-

ry in its offerings. It is an inviting small (140 km by 80 km) tropi-

cal island inhabited by an artistic people who have long been

noted for creating their own special arts and ceremonies.

The Malay Peninsula and its thousands of surrounding is-

lands were under Hindu rule for hundreds of years and Hindu

civilizations in their various forms were established. With

the spread of Islam to the Far East, the majority of the

Malays converted to Islam but not the inhabitants of

Bali. They remained a Hindu island in an Islamic world.

When the Dutch in the colonial heydays occupied most of

the Indonesian archipelago, Bali became part of the bounty.

In the ensuing centuries even though the remainder of Indone-

sia became almost totally Islamized, the tiny island of Bali kept

its historic Indian connections but modified somewhat by the

traditions of the island’s inhabitants. The later Japanese occu-

pation followed by independence did not change a thing: the

Balinese today are Indonesians with an historic Indian culture.

As in India, life on Bali is linked to appeasing the gods, spirits and

Bali is the most well-known tourist region

ON THIS PAGE: TEmPLE OFFERINGS. OPPOSITE PAGE: KOmALA TIRTA TEmPLE.

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demons. This takes place in a landscape full of breathtaking

vistas of cultivated fields, mainly rice terraces, dotted with im-

pressive volcanoes and surrounded by pristine beaches. Bali’s

main still active volcano, Gunung Agung, is considered sacred

among the locals who believe it to be the centre of the universe.

Daily life on Bali is culturally linked to satisfying and keeping

the gods, spirits and demons happy. In the midst of breathtaking

vistas of cultivated fields of coffee, sugar cane and rice terraces,

impressive volcanoes dot the land and pristine beaches edge the

island. A rich cuisine has developed from the produce of Bali’s

countryside. The island is full of must-try restaurants offering some

of the best foods in the world. They are on a par with many in-

ternationally well-known restaurants in the Far East and beyond.

` A good many of these Balian restaurants are located in beau-

tiful settings - overlookIng the sea or in a candle-lit garden under

the stars - they tempt locals and visitors alike to come in and relax

while enjoying the gourmet world of Bali. Inside they will find dishes

galore, especially in the island’s endless Warungs – small special-

ized eating places serving just a sampling of Bali’s traditional dishes.

A number of these traditional foods that one will find while

travelling Bali’s gourmet trail are ayam bakar, barbecued chick-

en; babi guling, roasted suckling pig, once a dish only served

at ceremonial occasions but now commonly eaten; bakso

soup, begins with broth and ends with Indonesian meatballs;

ikan bakcar, barbecued fish; nasi goreng, an Indonesian fried

rice considered the national dish of Bali; martabak, a pan-

cake-like dish available in both a sweet and savoury variety,

are a small selection of some of the tasty dishes on offer in Bali.

As a whole, Bali is a tourist island and this is no more ev-

ident than at Kuta Beach, the most popular place for tour-

ists to stay in Bali. Visitors often base themselves in Kuta

due to its proximity to the airport adding to its appeal.

If one is looking for a beach and its activities, Kuta’s

golden sands are filled with humanity - from hawkers and

surfers to sunbathers and swimmers - you will be entertained

for hours. Tourist facilities abound and prices are reasonable.

Accommodation and eating-places are the best on the is-

land and there are plenty of hotels, bars and restaurants edging

the beach. From them flow guesthouses, bars, shops and markets

that edge the smaller alleyways and streets, ideal for browsing and

shopping. The hotels in Kuta are concentrated a few blocks from

downtown and range from a few dollars per night to luxury prices.

Even though Kuta has a reputation of being Bali’s party

town, the hedonistic element does not seem to be bothersome.

While staying in Kuta one should make at least one trip to

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ON THIS PAGE, CLOCKWISE FROm TOP LEFT: KUTA BEACH; RICE PADDY WORKER; BARBECUED CHICKEN SKEWERS FROm A LOCAL BALI WARUNG STAND; HINDU TEmPLE IN KUTA; VOLCANO GUNUNG AGUNG IN THE BACKGROUND OF A SmALL VILLAGE.

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Ubud, the cultural capital of Bali. It has, for years, drawn artists

and writers to its guesthouses, shops, restaurants and lush, green

surroundings. Set above sea level in the foothills of Gianyar, Ubud

is a number of degrees cooler than the coast. It also receives more

rainfall and this has created an incredibly green landscape. Visitors

often linger in the countryside to relish the greenery before going

to town to wander Ubud’s narrow streets, enjoying snacking on

local food then visiting the nearby villages, with temples and histor-

ical sites. The day could end by watching nightly Balinese dance

performances then, if desired, indulge in traditional massages.

The next day, at Kuta Beach, to celebrate the captivating ex-

cursion to Ubud, a dinner would be in order. And what a better

way to remember the day than to enjoy a meal at the Warung

Nikm, a small restaurant serving Balinese cuisine that tourists rave

about. Here travellers can relish on nasi goreng that comes in many

variations and is considered by some to be Bali’s national dish. G

ON THIS PAGE: RICE TERRACE FIELD, UBUD. OPPOSITE PAGE,CLOCKWISE FROm TOP LEFT: BALI TEmPLE GOD ARCHITECTURE; COLOURFUL COTTON FABRICS ON SALE IN A LOCAL BALI mARKET; BALINESE WOmEN CARRYING THEIR THINGS IN NUSA DUA; PURA ULUN DANU BRATAN TEmPLE; SILHOUETTE OF TWO FISHERmEN; BAREFOOT DANCING.

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flavours of baliIndonesian Pork Satay with Peanut Dipping Sauce

SERVES: 4 | PREP: 30 mIN | COOK: 10 mIN | ExTRA TImE: 6 HR mARINATING | READY IN: 6 HR 40 mIN

In this mouth-watering satay recipe, the dipping sauce doubles as a marinade. It’s really a no-fuss recipe made with simple ingredients that results in something spectacular! Guests will love this.

2 cloves garlic • 4 to 6 spring onions, chopped • 1 tablespoon chopped fresh root ginger• 150g roasted, salted peanuts • 2 tablespoons lemon juice • 2 tablespoons honey

• 125ml soy sauce • 2 teaspoons crushed coriander seed • 1 teaspoon crushed red chillies• 125ml chicken stock • 110g melted butter • 675g pork fillet, cut into 2.5cm cubes • 4 skewers

1. In a food processor, process garlic, spring onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander and crushed chillies. Puree until almost smooth. Pour in stock and butter, and mix again.

2. Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.

3. Preheat barbecue for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting,

and set the remainder aside to serve as a dipping sauce.4. lightly oil preheated BBq. Barbecue for 10 to 15 minutes, or until well browned,

turning and brushing frequently with cooked marinade. Serve with dipping sauce.

Pandang ChickenSERVES: 4 | PREP: 15 mIN | COOK: 40 mIN | READY IN: 55 mIN

An Indonesian classic. Lemon grass slices (in jar) are a fine substitute for fresh lemon grass.

Alter the amount of chilli to your own taste.

• 1 kg chicken thigh fillets • 125ml lime juice • 250g tinned tomatoes• 250ml water • 3 small red chillies • 2 tsp ginger

• 2 cloves garlic • 1 tsp tumeric • 250ml coconut cream • 1 lemon grass stem

1. Combine the chicken with the lime juice and leave for up to an hour.2. Combine tomatoes with water and blend until smooth.

3. Add tomatoes, chillies, ginger, garlic, tumeric, lemon grass (remove stem before serving) and undrained chicken into a pot. Bring to boil, reduce heat, cover and simmer for 30 minutes.

4. Add coconut cream and simmer un-covered for 10 minutes.5. Serve with rice and cucumber slices on the side to cool down your mouth.

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Crispy Vegetable Tempura with Egg Fried RiceSERVES: 2 | PREP: 20 mIN | COOK: 25 mIN | READY IN: 45 mIN

An easy tempura batter for seasonal vegetables like courgettes, cauliflower or broccoli florets, pea pods or spring onions. The Rice is quick and easy. Cooked rice is fried with egg,

onion, green beans and soy sauce.

FOR THE VEGETABLES: Mixture of vegetables • 60g plain flour • 1 teaspoon baking powder • 80ml water •1 teaspoon vegetable oil

1.Prepare the (easily cooked) vegetables that you want to use. For example, slice onions into wedges, courgettes into chunks, pea pods topped and tailed, small cauliflower or broccoli florets, etc.

2. In a bowl, combine flour and baking powder. Add 80ml of water and stir well with a whisk until all the lumps are gone.Add 1 teaspoon oil, then add in vegetables and coat evenly.

3. In a frying pan, heat oil to 180 degrees C, then with a large slotted spoon gently add batter-coated veggies and shrimp.4. Once one side is crispy and golden, flip them (about 40 seconds per side);

remove from oil with large spoon, shake off excess oil and lightly salt.

FOR THE RICE: 225g water • 1⁄2 teaspoon salt • 1⁄2 teaspoon salt• 2 tablespoons soy sauce • 75g uncooked express rice • 1 teaspoon vegetable oil

• 1⁄2 onion, finely chopped • 100g green beans • 1 egg, lightly beaten • 1⁄4 teaspoon ground black pepper

1. In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.

2. Heat oil in a medium frying pan or wok over medium heat. Sauté onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.

3. Stir in the cooked rice, mix well and sprinkle with pepper.

Pisang Goreng (Indonesian Banana Fritters)SERVES: 4 | PREP: 5 mIN | COOK: 15 mIN | READY IN: 20 mIN

The most popular Indonesian snacks. Serve it hot and make extra. With this recipe, you always want more.

• 150g plain flour • 2 tablespoons sugar • 1⁄4 tablespoon vanilla powder• 125ml milk • 1 egg • 2 tablespoons butter, melted

• 1 teaspoon rum flavouring • 4 ripe bananas, sliced • 500ml oil for deep frying

1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the centre, and pour in milk, egg, melted butter and rum flavouring. Mix until smooth. Fold in banana slices until evenly coated.

2. Heat oil in a wok or deep-fryer to 190ºc 3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes.

Remove bananas from oil, and drain on kitchen roll. Serve hot.

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TWININGS LIFTS TEA INTO THE ‘CORDON BLEU’ CATEGORY

If tea makes you think of little old ladies in a Merchant & Ivory setting, it’s time to get cooking and enjoy the tea revolution

brought about by Twinings. Now the superior tastes of their various teas are

being incorporated into everything from ice cream to poached cod and smoked fillet!

twiningS, the night before

ChriStmAS

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T W I N I N G ST E A S M O K E D

F I L L E T O F B E E F

F O R T H E F I L L E T200 g beef fillet6 tbsp Twinings English Breakfast tea2 tsp water, for smoke4 tbsp water, to de-glaze the cook-ing tray 1 tbsp tomato puree1 tsp Worcestershire sauce2 tbsp maple syrup/honey1 tbsp balsamic vinegarSalt and pepper, to taste*Serve with rice or noodles and rocket or watercress garnish.

P R E P A R A T I O NTo avoid burning, make a small ‘tray’ from tin foil about the same size as the bottom of the wok. Place approximately 6 tablespoons of Twinings English Breakfast tea (remove from bags, or use leaves) onto the foil ‘tray’, and then place it in the bottom of your wok. Put two teaspoons of water with the tea to avoid over-burning or fire. While this is not a major risk, it would add a burnt taint to the beef. Now place a square plate or heat-proof tray in the top of the wok – square so the smoke can move around

the sides of the beef when added, giving it the maximum smoke effect in a short time. This is important be-cause if you leave the meat in the smoke too long, you’ll end up with a burnt odour rather than a smoky flavour.

Cut the beef fillet into thin strips and spread evenly on the square plate/tray, to allow maximum surface area open to the smoke. Seal with a tight-fitting lid and turn onto a medium heat: too hot will burn the beef and too cold will not smoke. Once it starts to smoke, which should take about 5 – 10 minutes, wait 10 minutes, remove the lid, turn the beef and replace lid. Leave for a further five minutes.

Remove the beef strips from the ‘smoker’ and place on a warm plate to rest. Since this is a hot smoker, by now the beef should be a smoky brown. However, if the beef is still a little rare, don’t worry as the final cook in the sauce will complete the cooking.

Pour the beef juice and residue left on the plate/tray used in the wok into a small sauce pan and add

the residue from the tin foil ‘tray’, using a small amount of water to swill it off. Be careful, because the wok and plate will be very hot as a result of the direct heat from the hob.

Put the hot tea aside, wait for it to cool, then add it to your compost.

Add to the meat juices in the pan: a pinch of salt, cracked black pepper, a tablespoon of tomato puree, a teaspoon of Worcester-shire sauce, two tablespoons of maple syrup, and a teaspoon of balsamic vinegar. Put the pan on the hob and simmer for about two minutes, stirring regularly. At the last minute, add the beef to the sauce to re-heat and continue to simmer – do not allow to boil – simmer for about 5 minutes to heat the beef strips through.

Serve with a peppery rocket gar-nish and choice of soft noodles or rice, depending on personal taste. If you feel adventurous, why not cook your rice or noodles in a lemon tea liquid instead of plain water, just to add that extra tea experience.

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YOU CREATE YOUR OWN SmOKER SImPLY BY USING A WOK/SmALL PAN, TIN FOIL AND A SQUARE PLATE OR TRAY (AS ExPLAINED UNDER PREPARATION) – AND USING TWININGS ENGLISH BREAKFAST TEA TO CREATE THE DELICIOUS SmOKE THAT PERmEATES THE

mEAT AND TURNS IT A DELECTABLE DARK BROWN, ALL READY TO BE STIRRED INTO A RICH, SYRUPY BARBECUE-STYLE SAUCE.

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T W I N I N G S C O D P O A C H E D I N E A R L G R E Y

4 x 200 g Cod/Haddock/Kingklip/Hake fillet/any white meaty fish1 lemon500 ml Twinings Earl Grey tea, brewed100 g butter1 onion, small200 ml double cream2 tbsp olive oilHandful of rocketSalt and pepper, to taste12 baby tomatoes100 g sugar snap peasCut fish fillets in half to give you 8 100 gram fillets

P R E P A R A T I O NFinely chop the onion and add the chopped onion, salt, pepper and butter to a pan. Set the hob to a low heat to soften the butter and start to caramelise the onion. This slow caramelisation is key to the sweetness of the final sauce, which will complement the tannin in the tea and lemon flavours.

Place your potatoes on to boil and put your vine tomatoes on a very low heat in the olive oil. Do not be tempted to turn the tomatoes up too high, this will cause them to pop and burst rather than retain their shape and skin.

Add the zest and juice of one lem-on to a cooking tray. your cooking tray needs to be shallow enough to lift the fish out, when cooked, but deep enough to cover the fillets without using excess tea. Pour the brewed Twinings Earl Grey into the pan with the lemon and place on the hob and bring to a light simmer. Skin your fish and remove any pin bones, if necessary. Cut the fish fillets in half to give you 8 x 100 gram fillets. Carefully place the fish fillets in the pan of simmering tea and lemon. If necessary, top up the tea to “just cover” the fillets. Bring back to a simmer. Cooking time will be approximately five minutes. Do not be tempted to overcook as they will fall apart in the pan.

Check your onions and tomatoes are browning and softening. The onions should now be now a nice golden brown; this is the natural caramel which will sweeten the sauce. Remove the onions from the heat and add the cream. Finely chop the rocket, add it to the onion mixture and give the mix a stir. Place back on the heat and bring to a simmer. Be careful not to boil the mixture as it can cause the cream to split.

Use the hot potato water to lightly blanch the sugar snap peas. This will only take a minute or two.

TO ASSEmBLEGently lift the fish fillets out of the pan, being careful not to break them, placing them onto the plates. Dish up the potatoes, toma-toes and sugar snap peas. Serve hot.

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TWININGS EARL GREY TEA IS PERFECT FOR POACHING A mEATY, FLAKY FISH - INFUSING IT WITH ITS CITRUSY, AROmATIC TASTE AND TOUCH OF BERGAmOT. THE TEA ALSO GIVES A LOVE-LY GOLDEN BROWN COLOUR TO THE OUTSIDE, WHICH CONTRASTS BEAUTIFULLY WITH THESNOW-WHITE FILLET UNDERNEATH.

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T W I N I N G S E A R L G R E Y

C A K E R E C I P E

C A K E180 g cake flour, sifted30 g corn flour115 g butter, unsalted170 g white sugar237 ml full cream milk3 eggs, room temperature1 ½ tsp baking powder¼ tsp salt1 tbsp. vanilla extract4 tbsp Twinings loose leaf Earl Grey tea

I C I N G180 g icing sugar55 g butter1½ tbsp milk1 tbsp vanilla extract1 tbsp Twinings loose leaf Earl Grey tea, ground

P R E P A R A T I O NCakePreheat oven to 170° C. lightly grease and flour a 20 cm round cake tin. In a bowl, combine the flour, corn flour, baking powder and salt. In a mixer, beat butter, sugar, vanilla and a tablespoon of ground Twinings Earl Grey tea leaves until light and fluffy. Add the eggs, one at a time, to the batter, beating well after adding each.

In a small saucepan, heat milk and 3 tablespoons of Twinings loose leaf Earl Grey tea leaves until mix-ture just comes to the boil. Remove from heat and let steep for a few minutes until the milk changes co-lour. Strain out the tea leaves and set the “tea milk” aside.

Add the combined flour mixture into the wet mixture, and finally pour in the “tea milk”.

Mix until just blended. Immediately pour into the prepared cake tin and bake for 40-45 minutes. Baking time may vary depending on your

oven, watch closely to ensure the cake doesn’t burn. Once cooked, remove from the oven and set aside to cool.

IcingIn a medium bowl, cream the butter until light and fluffy. Add the icing sugar and cream together. Once combined, mix in the vanilla and the ground Twinings Earl Grey tea. Mix until thoroughly combined. Add the milk and mix until the frost-ing is light and fluffy.

To AssembleOnce the cake is cool, generously cover the cake with icing and then serve.

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FOOD TALK

GINJA is giving away 2 HAmPERS of

T’s and C’s apply SMS’s charged at R1.50. Free SMS’s do not apply.

TWININGS TEATO THE VALUE OF R1000To WIN SMS “Twinings” fol-lowed by your name to 45901.

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12

On the twelfth day of Christmas,

12 incredible Accolade Wine hampers, valued at R500 each will be given away!

Enter online at www.ginjamedia.com on the 24th December 2013.

a whole lot of heart, passion and soul. DW ElEVEN-13

Tucked away in

the unassuming Dunkeld

Centre lives a humble eating

establishment loved and nurtured by the

Ferreira family. Open since June 2009, Chef

and owner Marthinus Ferreira has created a

dining environment that is as dynamic and opulent

as it is accessible to the majority of the dining public.

A family restaurant in every sense of the word, his

regular and returning customers will be the first to tell

you that DW offers a fine-dining experience with a

whole lot of heart, passion and soul. With the festive

season upon us, award-winning Chef Marthinus

Ferreira is playing Santa at DW eleven-13 and

whether you’ve been naughty or nice,

he definitely has a treat in store

for you!

PUMPKIN, PICKlED GINGER, PAPAyA AND PEACH

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itS String of ACColAdeS And rAVe reViewS

from industry experts and foodies are testament to that fact that

this Chef is doing something very right.

Now don’t be fooled by the naughty glint in his youthful

eyes either. Chef Marthinus Ferreria’s journey is peppered with

hard work and experience. After cutting his teeth as a trainee

chef at Impalila Island lodge and JC le Roux Restaurant, he then

took a position as Chef De Partie in 2002 for one of the country’s

top restaurants at the time. In 2003 he became the Head Chef at

Circle Restaurant in Greenside and then Head Chef at a prime

guesthouse in Hermanus. He then made his way to the UK where

he worked in some of the finest dining destinations with some of

the world’s most renowned Michelin Star chefs. He iced his cake

by successfully building up his own two eating establishments, DW

eleven-13 and The Grazing Room.

If that wasn’t enough; in between conceptualizing new

taste combinations, training the next batch of award-winning

chefs and launching his own wine label, he somehow found the

time to shoot the second season in local reality show The Ultimate

Braai Master. And Chef has a lot of other exciting things baking in

the oven. Stay tuned.

To really understand the ethos of his restaurant and the sym-

biosis of its three stooges - the kitchen, its head chef and wise som-

melier, you need not look any further than the food being served

in front of you. The magic is in the detail and the trajectory and in-

spiration of each dish is reflected in the colours, the flavours, tastes

and textures combined.

labelled as Joburg’s ‘best spoil yourself restaurant’ in 2013

- what better time to visit than right now during Christmas. Spoil

yourself and the ones you love the most. They will love you forev-

er. With dishes inspired by the holiday festivities, rich flavours and

select spices, ‘tis indeed the season to be jolly.

Nothing says welcome home for the holidays like a hearty

chicken dish. Brand new on the menu, the baby chicken and

home-made chicken sausage with charred cauliflower puree,

braised baby leeks with a lemon and herb crumble is nothing short

of spectacular.

To find Chef Marthinus Ferreira and his team huddled around

and dissecting the piping hot chicken dish at 8am one morning

is just par for the course at DW. Creating new dishes is a birthing

process and the time-frames differ. It can take up to two weeks

for Chef to conceptualise a new dish after which the trials, testing

and tasting kick in until the dish is up to scratch. It’s a gruelling

process and every morsel on the plate must be worth its weight in

gold to make the cut.

Each dish is then carefully paired with its perfect glass by

Sommelier Mandla Patson Mathonsi who after having worked for

Chef Ferreira for over six years, marries the wine to the food seam-

lessly. In this case he pairs the 2009 Groote Post Reserve Pinot Noir

with the chicken dish which effortlessly lifts the smokiness of the

charred cauliflower and compliments the tenderness of the chick-

en. Patson is concise and specific when it comes to his pairing. The

fact that so many of DW’s regular clientele leave the wine pair-

ing entirely to Patson time and time again is proof of a man who

puts his money where his mouth is. His knowledge and passion for

wine is both fascinating and overwhelming and if you don’t walk

away with some wine knowledge of your own then you definitely

weren’t listening.

The festivity of another new dish - the coffee spiced foie

gras terrine with macerated cherries, candied pistachios, celeriac

sauce served with melba speaks to a chef that is both in tune

with traditional food combinations that work and the importance

to make a statement with his own interpretation. Having tasted

a similar combination in Heston Blumenthal’s Fat Duck almost 8

years ago, it would be safe to say that Chef’s version is not only

right on time for Christmas but would give his former teacher a run

for his money.

The steak tartare in beetroot powder with smoked bone mar-

row, garlic cream, pickled mushrooms and mustard sponge is as

much an aesthetic delight as it is mouth-watering. Patson steps in

again to introduce the lesser known 2011 Karen Rose which when

paired with the tartate releases the peppery and herbaceous

flavours that translate cleanly on the palate cutting through the

richness of the dish. While his wine menu certainly salutes the old

faithfuls, Patson’s drive to unearth hidden elixirs and share them

with customers is in line with the restaurant’s heart and soul.

As for the gorgonzola ice-cream with walnut soil, sugared

walnuts, frozen grapes and pickled pear, it’s DWs ability to push

the culinary envelope that has people scrambling back for more.

Another newcomer to the sweet side of the menu is the pumpkin

custard, fresh papaya, peach puree, pickled ginger and lime me-

ringues. Please be warned that sticking to a single dessert will be

the most challenging aspect of your experience at DW.

So if cookies and milk don’t really excite you over this festive

season then visit Santa Marthinus and his culinary wonderland in

Dunkeld West. G

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ROllED BEEF TARTAR

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ROllED BEEF TARTAR

• 50g Beef tartar

•4 Small cubes vinaigrette

sponge

•15ml Garlic cream

• 10g Smoked crumbed bone

marrow

• 3 Slices of radish

• 2g Beetroot dust

• 4g Beetroot chips

• 5g Pickled shimejis

• 2g Pea shoots

• 2g Watercress

• 4ml De Boerin olive oil

• Salt & Pepper

FOR THE TARTAR• 250g Beef fillet

• 10g Blanched onion

• 5g Chopped parsley

• 5g Chopped coriander

• 5ml Red tabasco

• 10g Softened butter

• 5ml Olive oil

• Salt and pepper to taste

FOR THE VINAIGRETTE SPONGE• 1tbsp English mustard

• 1tbsp English mustard powder

• 100ml White wine vinegar

• 200ml Sunflower oil

• 5 Leaves of gelatine

• 1g Salt

• 1g Pepper

FOR THE GARLIC CREAm• 500ml Milac cream

• 6 Large cloves garlic

• 20g Thyme

• 2g Salt

• 2g Pepper

Chop the beef into small cubes

and combine with the rest of

the ingredients for the tartar. Roll

in cling wrap and leave in the

fridge to set for at least 4 hours.

For the vinaigrette sponge, whisk

all ingredients together excluding

the gelatine. Soak the gelatine

in water and add to the rest

of the vinaigrette. Place in the

Kenwood and whisk for about 3

minutes. Place in an espume gun

and empty out into a container

to set in the fridge.

For the garlic cream, crush the

garlic cloves and add to the

milac along with the thyme. Heat

without bringing to the boil. Cool

the cream in the fridge then

strain. Whisk until soft peak con-

sistency and add seasoning.

Push the marrow out of the

bones and smoke twice using

wood chips. Once smoked, coat

the marrow with flour, egg and

Japanese breadcrumbs. Deep

fry to order.

Radishes must be thinly sliced

and kept in water.

For the beetroot dust, boil beet-

root until soft. Peel the beetroot

and blend with a little of the

liquid it was cooked in. Spread

the mixture out thinly on grease-

proof paper and leave to dry

out under the salamander. Once

hard, blitz the beetroot paper to

form beetroot dust. Use the dust

to coat the sides of the tartar

before serving.

For the beetroot chips, parboil

the beetroot until almost cooked

through. Strain and peel. Slice

fairly thinly and place in the des-

sicater at 70 ºC for 3 hours.

Cut shimeji mushrooms accord-

ingly and place in pickling liquid.

Combine the pea shoots and

watercress with olive oil and sea-

soning and use to dress the dish.

PUMPKIN, PICKlED GINGER, PAPAyA & PEACH ICE CREAM

PEACH PUREE:• 4 white peaches

• 50 g sugar

• 1 lemon

Take four white peaches and

blend them in a food prosessor.

add the juice of the lemon and

the suger and blend again. pass

through a chinoise and reserve

for use on the plate

PUmPKIN CUSTARD:• 500g cream

• 120g egg yolk

• 75g sugar

• 1 vanilla pod

• 400g chopped pumpkin

Cook the pumpkin in water

until soft. leave to drain. mix the

sugar and egg yolks together.

bring the cream and vinilla to a

boil. add the cream mixture to

the yolks and sugar. remove the

vanilla pod. add the pumpkin

and blend well. return to the pan

and bring to a boil while stirring

continuously. when thick, remove

from the heat and pass through

a chinoise. cover with cling film,

making sure it makes contact

with the custard. when cool,

pour into a bottle with a nozzle.

reserve for plating.

LImE mERINGUE:• 125g egg whites

• 188g castor sugar

• 2 limes

Start mixing the egg whites on a

mixer with a whisk. slowly add the

castor sugar until all is incorporat-

ed. whip until firm peak. remove

the zest of the limes with a

microplane. add the zest to the

meringue until the desired lime

flavour is achieved. place the

mixture into a piping bag with a

large round nozzle.

PEACH SLICES:Thinly slice some firm peaches

with a knife, mandoline or on a

electrical slicer. drizzle lightly with

lemon juice and then dust with

a little icing sugar. make small

cones with the slices. reserve 3

per portion.

PAPAYA:Peel a fresh papaya. with a

parisienne scoop, ball medium

balls (3 per portion) and small

balls (5 per portion) and reserve

for plating.

SUGAR SHARDS:• 100g icing sugar

• 100g glucose

• 50g water

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Mix the water, sugar and glucose

together. Bring to a boil with a

suagr thermometer and when

it reaches soft crack stage pour

onto a silcone sheet. Spread

thinly with a palette knife. leave

to cool and break into shards to

use for plating. Reserve three per

portion.

PICKLED GINGER ICE CREAm;• 1L cream

• 1 vanilla pod

• 200g sugar

• 3 egg yolk

• 65g pickled ginger

Place the cream and split vanilla

pod in a pan and bring it to a

boil. Whisk the egg yolks and

suagr until light and pale in co-

lour. when the cream boils, add

it slowly to the yolk mixture while

whisking. Add the pickled ginger

and blend with a stick blender.

Pass through a chinoise or sieve.

squeeze the liquid from the

ginger. leave to cool and then

churn in an ice cream machine.

freeze completely and reserve

for plating the dessert.

TO ASSEmBLE:Have a blow torch at hand,

spoon, the squeezy bottle with

pumpkin custard and piping bag

with meringue.

The peach puree, peach cones,

large papaya balls, small papa-

ya balls, sugar shards

Place a spoonfull of peach pu-

ree on the left side of the plate,

somewhere around where 10

o’clock would be on a clock.

With the spoon, drag the puree

into a tear drop shape follow-

ing the curveture of the plate.

Squeeze four drops of the cus-

tard on the plate, ranging from

large to small from the top of the

tear drop and on opposite sides.

Do the same with the meringue,

on opposite sides of the pump-

kin. With the blowtorch, brown

the meringue slightly. Place the

large papaya balls in between

the custard and the meringue.

Fill some of the remaining empty

spaces with the smaller papaya

balls. Place three sugar shards

and three peach cones around

the teardrop. scoop a ball of the

pickled ginger ice cream and

place it close to the compo-

nents.

CHICKEN WITH CAUlIFlOUR PUREE

• Confit baby chicken thigh

• Sous Vide baby chicken

• Chicken Sausage

• Chargrilled Cauliflour Puree

• Sauted baby leeks

• Chicken Jus Gras

• Lemon and thyme crumbs

• Chicken crackling

• Sprouts

FOR THE CONFIT THIGH:• 1 x baby chicken thigh

• 250ml Olive oil

• 10g Thyme

• 2 garlic cloves

• 5g coarse salt

• Tin foil

Remove the thigh from the babe

chicken and rub with coarse salt.

Wrap tin foil around the thigh to

achieve the desired shape and

prick the tin foil with a toothpick

a number of times.

Place in a pot with olive oil,

thyme and garlic and confit for

+/- 80 minutes.

To order, hear the thigh in the

oven and blow torch for colour.

FOR THE BREAST:• 1 Baby Chicken Breast

• 5ml Ollive Oil

• Seasoning

Remove the breast for the baby

chicken and vac pac on setting

1 with olive oil and seasoning.

Place in a 60 degrees celsias

water for 30 minutes.

Remove from the water bath

and place into ice water to stop

cooking process.

To order drop tje breast in the

water bath for 3 minutes and

fry skin side down until golden

brown.

FOR THE SAUSAGE:• 50g white Chicken meat

• 10g Pork mince

• 2g Tarragon

• 2g Sage

• 1g Rosemary

• Seasoning

• Sausage lining

Remove all the skin from a whole

chicken and keep aside.

Remove all the meat from the

chicken and blitz with all the oth-

er ingredients until smooth.

Use the sausage machine to

make the sausage +/-50g each

in size.

Tie the sausage off individually

and poach for approximately 3

minutes.

To order prick with a toothpick

a few times and fry until golden

brown. Heat through in the oven.

FOR THE CHARGRILLED CAULIFLOUR PUREE• 50g cauliflour

• 10g butter

• 30ml milk

• Seasoning

Cut the cauliglouer into pieces

and blanch for 5 minutes.

Chargrill for approx 10 minutes

until the cauliflour starts to colour.

Blitz with a little milk and butter

To order heat in a pan and sea-

son accordingly

FOR THE BABY LEEKS:• 30g baby leeks

• 10g butter

• Water

• Seasoning

Blanch the baby leeks in boiling

water for 4 minutes and place

into ice water. To order heat in

a pan with butter and season

accordingly.

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CHICKEN WITH CAUlIFlOUR PUREE

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GORGONZOlA ICE CREAM, WAlNUT, PORT AND FROZEN GRAPES

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FOR THE LEmON AND THYmE CRUmBS:• 5g bread crumbs

• 2g thyme

• 2g lemon zeset

• 1g Maldon salt

Dry out the bread brumbs and

combine with the rest of the

inigredients

FOR THE CHICKEN CRACKLING5g chicken skin2g slat

Silicone baking sheets x2

Using the chicken skin that was

put aside, lay out on silicone bak-

ing sheets and spread flat

Sprinkle with salt and place an-

other tray on top

Bake at 130 degrees for approx

25 minutes

FOR THE CHICKEN JUS GRAS• 10kg Chicken Wings

• 4LWhite wine

• 20L water

• 200g Mirepoix (carrot, onion,

tomato and mushroom)

• 20g thyme

•5 bay leaves

• 20g rosemary

• 200ml burn noisette

• 50ml Sherry vinegar

Roast 5kg of chicken wings until

grown and boil the rest in 20l of

water until soft.

Add roasted wings to boiled

wings and simmer for approx 6

hours.

Strain liquid from wings, add

wine and mirepoix and allow to

reduce for a +/-2 hours.

Strain mirepoix from the sauce,

place back on heat for 10 min-

utes.

Remove from the heat and add

all the herbs.

Strain herbs after 5 minutes, add

brown butter and sherry vinegar

to finish off.

GORGONZOlA ICE CREAM, WAlNUT, PORT AND FROZEN GRAPES

GORGONzOLA ICE CREAm:• 1Lcream

• 1 vanilla pod

• 200g glucose

• 3 egg yolk

• 400g matured gorgonzola

Place the cream, glucose and

split vanilla pod in a pan and

bring it to a boil. whisk the egg

yolks into the cream when it boils.

add the gogonzola and mix it un-

til it has all dissolved. Pass through

a chinoise or sieve. leave to cool

and then churn in an ice cream

machine. Freeze completely and

reserve for plating the dessert.

WALNUT SOIL:• 100g walnuts

Blend till fine and reserve for

plating.

SUGARED WALNUTS:• 125g walnuts

• 100g castor sugar

Get a silicone mat ready. Place

a pan on the heat and leave to

heat up. add a little of the sugar

to the pan. If it melts and colours

add a little more untill all the sug-

ar has been added. Careful for

the sugar not to colour too much

or to start smoking. Add the wal-

nuts and mix until well coated.

Pour onto the silicone mat and

leave to cool.

CELERY RIBBONS:Peel the thin outer layer of two

thick stalks of celery and discard.

Now peel long strips from the

stalks and place in ice water.

reserve for plating.

PORT mAYONNAISE:• 2 eggs

• 500ml vegetable oil

• 40ml dejon mustard

• salt & pepper for seasoning

• 300ml port

Place the port on a pan and on

a low heat reduce it until half the

original volume. leave to cool.

In a blender mix your eggs and

mustard. while still mixing add

the oil in a very thin stream to the

eggs until it thickens up. Season

with salt and pepper and then

fold the cold port into the may-

onniaise. pour into a bottle with a

nozzle and reserve for plating.

PORT JELLY CUBES:• 300 ml port

• 3g kappa textura

Prepare a two litre ice cream

container or somethiing about

the same size by lining it with

cling film. mix the port and the

kappa together in a pan. Bring to

a boil and pour into the prepared

container. leave to cool. when

cold, remove with the cling film

and place on a chopping board.

Remove the cling film and cut

into small cubes.

PICKLED AND PORT PEAR CUBES:• 100g sugar

• 100g water

• 100g white wine vinegar

Bring all the ingredients to a boil

and leave to cool.

Cut pears into 5 x 5 mm cubes.

take half the pears and add

pickling liquid to it. Vacuum pack

or just leave to marinade. With

the other half of the pears add

port to them and vacuum pack

or leave them to marinade.

FROzEN GRAPES:Take seedless grapes and rinse

them. freeze overnight.

TO ASSEmBLE:Spread a line of the ground wal-

nuts on the plate/slate; position 4

pieces of sugared walnuts along

the soil. Position 6 of the port

pears, 6 of the port jelly cubes

and 6 of the pickled pears along

the soil. Place four frozen grapes

on the plate. Crumb pieces of

fresh gorgonzola on top of the

soil. Place droplets of the port

mayonnaise randomly on sides

of the soil. Finally scoop a ball of

gorgonzola ice cream on and

cover with ribbons of the chilled

cellery.

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PORT POACHED PEARS & lAyERED CHEESE

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Christmas at the Mosaicw i t h c h e f C h a n t e l D a r t n a l l

She not only turns all the dishes that leave the kitchen of her award-winning restaurant into works of art – somehow Chef Chantel Dartnall always sends out a small piece of her heart along with the food.

Dartnall has become renowned, not only in South Africa but in culinary circles around the world, for her innovative and meticu-lous approach to modern fine dining as the award-winning patron chef at Restaurant Mosaic in Gauteng’s Crocodile River Valley.

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and be as far removed as possible from the foul-mouthed, loutish chefs made popular on reality television but Chantel takes food, and everything to do with it, very seriously.If the doors of Restaurant Mosaic are open, then Chantel is in the kitchen over-seeing every dish that is created.

Every year Dartnall and her family em-bark on a culinary journey through a dif-ferent part of the world in order to keep in touch with current trends and continue to be inspired and grow.

As she explains: “I am as passionate about eating food as I am about cooking it. To stay ahead of the game you have to get out there and see what the world’s top chefs are doing.”

Earlier this year she undertook a six-week gastronomic adventure through France, Belgium, Scotland and England, and was amazed to see how many of the Euro-pean chefs are focused on presenting the pure essence of Mother Nature on a plate.

This is reflective of Chantel’s own style of cooking where nature plays a strong role. She describes it as botanical cuisine and uses plants from the area while bringing diners closer to nature. She has dedicat-ed growers in the Elandsfontein area who farm specific products for her.

“I was delighted to see that there is just no limit to the wonderful combinations that we as chefs can experiment with on a plate.”

Her recent food adventure included eat-ing at two of Belgium’s 3 Michelin star restaurants - Hertog Jan in Bruges led by two wonderful chefs Gert De Mange-leer and Joachim Boudens and Hof van Cleve in Kruishoutem run by Chef Peter

Goossens, often referred to as one of the godfathers of modern Belgian cuisine. Says Dartnall: “In both restaurants the chefs had managed to truly capture na-ture - the purest taste in the most beauti-ful presentation. It is hard to describe how excited I was with each dish that was put in front of me and that just reinforced that ‘botanical cuisine’ is my passion.

“The way people eat is changing and as a chef it is important to evolve and to continue to create new and exciting din-ing experiences for your customers but you should never try and reinvent your-self or try to cook according to the latest food trends just to be in fashion. My team and I love what we are doing and we will continue to grow and be creative but al-ways remain true to our style of cooking. It is hard to believe that we have been open for seven years but I can honestly say that I am as passionate about it now as the first day we opened our doors.”

What is also important to Chantel is that she knows exactly where her food comes from, and how it is grown when sourcing the best local ingredients.

She reflects on words by Chef Peter Goossens at Hertog Jan: “Creating a dish is like creating architecture with what na-ture gives you. It is important to get all the ingredients perfect in terms of size and taste.”

Restaurant’s Mosaic’s new summer menu is a delight while its special Christmas menu has been planned to the last de-tail.

“Being in South Africa it is always beauti-fully hot and sunny on Christmas Day - in this menu we created a light and elegant menu that reflects some of the best pro-duce of our region,” she explains.

On the festive menu is one the establish-ment’s signature dishes, a composition of tomato with Mkholo olive oil jelly which has 10 different preparations of at least five varieties of seasonal tomatoes. Both the tomatoes and the olive oil are pro-duced nearby.

There’s also sustainably farmed trout and cucumber terrine with horseradish sorbet where the restaurant picks the horserad-ish from their own gardens and then pre-pares a sorbet made with rice milk which gives the horseradish an almost sweet finish.

One of the mains is fygie honey glazed deboned quail with madumbi puree. The madumbi’s are harvested by women from the local community and the honey is produced in the nearby Magaliesburg Mountains.

The dessert is Chantel’s ode to acclaimed French chef Michael Bras as she takes diners on a walk through her Sweet Gar-den with strawberries with lemon grass, marinated rhubarb, perfumed flowers and herbs served with home-made jas-mine ice cream. And some of the dishes on the new sum-mer menu?Frog in a pond has been evolving for a while, says Chantel. “The leg is marinated and then tempered and we serve it next to a beautiful green ‘pond’ made from a light watercress and basil soup garnished with little herbs and flowers. We obviously look at lighter dishes so variation of veal is served with summer beans and includes slow braised rib and pickled tongue.”

Concludes Dartnall: “When we started out we had one rule and that was to cook what makes us happy and I think the past seven years has showed us that this is the winning recipe!” G

She may b e young, have looks of a b eauty industry woman,

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Port Poached P each& LAYERED CHEESE

INGREDIENTS:• 12 FIRm BABY PEARS• 2 L WATER• 2 CUPS SUGAR • 4 STAR ANISE SEEDS• 4 PIECES OF LEmON zEST• 1 SPRINGS OF THYmE• 1 CINNAmON STICKS• 1⁄2 BOTTLE OF PORT

1. Place all of the ingredients in a large heavy

base sauce pan (except for the Pears which

you will only add in a bit later) 2. Bring the

liquid to the boil and then reduce till a runny

syrup forms. 3. In the meantime prepare a

bowl with cold water and some fresh lemon

juice to place the pears in once they have

been peeled to prevent discolouration.

4. Peel the pears and scoop out the pips

with a small Parisian scoop, then place them

into the boiling liquid. 5. Turn down the heat

immediately so that the pears only simmer

gently for about 10 minutes. 6. Take the pot

off heat and let the pears cool in the poach-

ing liquid. 7. Refrigerate till needed

TO SERVE, INGREDIENTS:• mACADAmIA NUTS• PECAN NUTS• HAzEL NUTS• BROWN SUGAR• mALDON SALT• BUTTER• CARAmEL SYRUP (WATER AND SUGAR)• PRESERVED GREEN FIGS• mONT D`OR CHEESE OR BABY GRANDE BRIE CUT IN HALF

mETHOD:1. Roast all the nuts in the oven with a bit of

butter and a light sprinkling of salt and brown

sugar at 180ºC. let them cool down and

reserve for later. 2. Place one half of the

cheese with the skin side down on a serving

platter. 3. Cut the poached pears in slices

and arrange on one half of the cheese, sprin-

kle the nuts generously over the pears and

cover with the other half of the cheese.

4. Arrange the rest of the poached pears

and Green figs along with the nuts on, and

around the cheese and then drizzle with the

hot caramel syrup

SERVE WITH A BEAUTIFUL FRUIT BREAD OF YOUR CHOICE.• 100G GLUCOSE• 50G WATER

Mosaic CHRISTmAS PUNCH

INGREDIENTS:• ICE• 2 LARGE LEmONS• 1 CUP ORANGE JUICE OR GRAPEFRUIT JUICE• 1 ⁄2 CUP CHERRY SYRUP• 2 LImES • HANDFUL mINT• LEmONADE – TO TASTE• GRIOTTES CHERRIES OPTIONAL:• 1 TOT OF BRANDY • 1 TOT OF mANDARIN VODKA

mETHOD:1. Blend mint, 1 lemon juice, syrup and or-

ange juice together,then strain. 2. Make long

thin lemon strips and slice lime (thin round

slices). 3. Put ice, lime slices and lemon strips

in a glass 4. Put your mixture in the glass (half

full). Top up with lemonade and garnish with

griottes cherries .

NectarineGARDENIA SORBET

INGREDIENTS:• 2 LITERS NECTARINE POACHING LIQUID• 2 LITERS FRESH NECTARINE JUICE • 3 LARGE POACHED NECTARINES• JUICE OF 2 LEmONS AND 2 LImES• 6 GARDENIA FLOWERS

mETHOD:1. Peel the nectarines and remove as much

of the flesh as possible from the stone. Whizz

the nectarines with lemon juice in a food

processor to a smooth puree. 2. Meanwhile,

infuse the Gardenia flowers in the poaching

liquid in a heavy-based saucepan over a

low heat. Set aside to cool. 3. Transfer the

Nectarine purée into a large jug and mix in

the cooled syrup and nectarine juice, pass

the mixture through a sieve rubbing it through

with the back of a ladle. 4. Churn the mixture

in an ice cream machine until almost solid,

and store in the freezer till needed.

NECTARINE POACHING LIQUID:• 1KG CASTOR SUGAR• 1 VANILLA PODS ( SPLIT – REmOVE SEEDS• 1 LEmON’S JUICE• 1 LEmON’S zEST• 6 GARDENIA FLOWERS (YOU CAN USE LEmON VERBENA OR ANY OTHER FRAGRANT HERB IF GARDENIA IS NOT AVAILABLE)• 1 L WATER

1. Add all the ingredients in a heavy sauce-

pan. 2. Bring to the boil and add the

nectarines to the hot liquid. 3. Cover with a

cartouche And set aside to cool as the liquid

gently infuses into the nectarines – then refrig-

erate till needed.

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FOOD TALK

Food,~ J A C Q U I B R O W N

my foundation

Festive apples with a decadent caramel sauce

Chocolate mocha Cupcakes

Jacqui Brown

Food Consultant, Chef, Editor, Writer, Lecturer, Entrepreneur, mother and Wife.

From an early age, Jacqui has had an absolute passion for food and more importantly, the pleasure that it generates when enjoyed by others with whom she has shared her experience.

Jacqui’s career started at a quaint

restaurant called Touchwood, in the

village of Merrivale in the KwaZulu Natal

Midlands, where she worked whilst still at

school. Because she has always known

exactly what it is she wants from life, she

went on to Christina Martin School of

Food and Wine, worked at the Italian

Restaurant, Villa de Este, and despite the

hard work and long hours that the industry

demands, was still able to find time to live

life to the full!

From there, it was on to london working

at la Genovese and learning the tricks

of the trade. This was not easy and at the

outset duties included two days a week of

toilet cleaning, which fortunately did not

last long.

When Jacqui returned to South Africa, she

worked at the Royal Hotel until entering

into a partnership at the Waterside Restaurant in Hillcrest. It was

at this stage that life delivered some curve balls and Jacqui’s

health declined whilst at the same time she faced some personal

challenges. In her words, “cervical cancer is much easier than a

messy divorce.”

After several years of juggling parenting, admin, cooking classes

and demonstrations, as well as developing her own food website,

and even convincing her boss to take a diploma chef’s course,

he called her in and fired her! Jacqui recalls him saying, “Jax,

you will never grow or move on if I don’t.” Although she did not

understand at the time, now Jacqui thanks him every day.

During troubled times, Jacqui continued to study with specific

emphasis on nutrition and sports nutrition to see if she could

find the answer to her own health condition. A month into

unemployment there was another diagnosis of aggressive

cervical cancer and an accidental meeting with her now

husband, the emphasis on accident, when she nearly ran him

over in a car park.

Jacqui’s health had deteriorated drastically; her health condition

was attributed to “Backwards Asthma,” which resulted in her not

breathing. After her heart failed, she was referred to a doctor in

Cape Town, who established that Jacqui suffers from a blood

disorder. In typical Jacqui style, “give it your all, or don’t bother,”

it is a very rare disease, with only 12 other people in the country

suffering from the same strain.

All of these circumstances lead Jacqui to the conclusion that

it was time for her to work for herself, in an environment where

she could share her passion and gastronomic knowledge while

continuing to explore culinary roads at her own pace.

The ideal vehicle to meet all these objectives has been GINJA,

the Food Magazine, where Jacqui shares what has become her

foundation in life, Food.

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With Christmas approaching fast, Jacqui shares some of her favourite

festive recipes.

Festive apples with a decadent caramel sauce

• 1/2 cup sliced almonds, toasted • 1/4 cup sugar • 2 teaspoons butter, melted • 1/4 teaspoon vanilla extract • 1/8 teaspoon salt • Dash of ground nutmeg • 1 large egg white

For the Apples• 4 red apples, cored • Cooking spray • 1 tablespoon sugar • 1/4 teaspoon ground cinnamon

For the sauce• 1/2 cup sugar • 3 tablespoons water • 1/2 cup apple cider • 1 tablespoon brandy • 1 tablespoon Grand Marnier (orange-flavored liqueur) • 1 teaspoon butter • Dash of salt 1. Preheat oven to 350°.2. To prepare filling, place almonds in a food processor; process until finely ground. Combine ground almonds, sugar, and next 5 ingredients (through egg white), stirring until well combined.3. To prepare apples, core, remove seeds, and carefully scoop out 1 tablespoon from each apple half to form a cup. Cut a thin slice off the rounded side of each apple half to make a flat surface; place apples cup-side up on a jelly-roll pan coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle generously over apples. Spoon about 1 tablespoon filling in cup of each apple half. Bake at 180°c for 40 minutes or until apples are golden and tender.4. To prepare sauce, combine 1/2 cup

sugar and 3 tablespoons water in a small saucepan. Cook over medium-high heat (do not stir) until mixture begins to brown; gently tilt pan and swirl to evenly brown mixture. Reduce heat to low; slowly add cider, stirring constantly. Remove from heat; stir in remaining ingredients. Serve over apples.Chefs Notes: When you caramelize the sugar, don’t stir or move the pan until the sugar begins to color. Cook until the mixture becomes a deep amber color. The caramel mixture will splatter when you add the cider; because of this, use a long-handled wooden spoon for stirring.

Chocolate mocha CupcakesFor the cupcakes• 3⁄4 cup cake flour• 1 teaspoon baking powder• ¼ teaspoon baking soda• ¼ teaspoon salt• 3⁄4 cup sugar• 1⁄3 cup cocoa powder• 4 tablespoons butter, melted• 1⁄3 cup buttermilk• 1 large egg• 1 egg white• 2 teaspoons vanilla• 3 tablespoons strong coffee (or three tablespoons warm water mixed with 1 tablespoon instant coffee)

For the frosting• 4 tbsp butter, softened• 2 tbsp warm water• 1 tbsp instant• 1 tsp vanilla• 3 cups powdered sugar a few pieces of good dark chocolate, melted ( I use lindt 85% dark chocolate)

1. Preheat the oven to 180ºC and line a 12-cupcake pan with paper liners.2. Whisk together all the dry ingredients (flour, baking powder, baking soda, salt, sugar, and cocoa) in a medium bowl.3. Beat the egg and egg white gently with a fork, then stir in the buttermilk, vanilla, melted butter, and coffee. Pour into the dry ingredients and mix until most of the lumps are gone. 4. Divide evenly among the cupcake tins and bake for about 15 minutes, or until a toothpick inserted in the center of a

cupcake comes out clean.5. Transfer the cupcakes to a wire rack to cool completely.6. To make the frosting, dissolve the coffee in the warm water. Beat the butter, coffee-water, and vanilla in a stand mixer. Add the powdered sugar and beat until creamy and spreadable, adding a few drops of milk if too dry. 7. Pipe onto the cooled cupcakes.To make the chocolate decorations: Put the melted chocolate in a piping bag with a small round tip and pipe designs onto parchment. 8. Transfer to the fridge for about 30 mintues to set, then place the decorations on the iced cupcakes.

Cherries in amaretto Syrup• 375ml (1 1⁄2 cups) water• 155g (3⁄4 cup) caster sugar• 7cm-strip orange rind• 1kg cherries, stems removed, pitted• 125ml (1⁄2 cup) amaretto liqueur• 4 whole star anise• 2 cinnamon sticks1. Stir the water, sugar and orange rind in a saucepan over medium heat until the sugar dissolves. Bring to the boil. Add the cherries. Reduce heat to medium. Simmer for 5 minutes.2. Use a slotted spoon to divide the cherries between two 750ml (3-cup) capacity sterilised jars. Divide syrup, amaretto, star anise and cinnamon among jars. Top with water to cover. Set aside in a dark place for 3-4 weeks. Once opened, store in fridge for 4-6 weeks.

Cranberry and Walnut turkey • 1 x 3.5kg fresh or thawed frozen turkey• 500g soft butter• 35ml fresh thyme leaves• 1 grated garlic clove • 8 potatoes, peeled, halved• 1.5kg pumpkin, peeled, deseeded, cut into 5cm pieces• 2 tbs olive oil• Salt & freshly ground black pepper• 40g (1/4 cup) plain flour• 500ml (2 cups) chicken stock• Steamed green beans, to serveFor the cranberry & walnut stuffing• 8 slices wholewheat bread• 100g (1 cup) walnut halves

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Cherries in amaretto Syrup113GINJA FOOD

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Cranberry and Walnut turkey

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• 40g butter• 1 large brown onion, halved, finely chopped• 120g (3/4 cup) cranberries• 1 egg• 1 tbl fresh thyme leaves• 1 lemon zest• Salt & freshly ground black pepper1. To make the cranberry & walnut stuffing, place the bread in a large shallow bowl or baking tray. Cover loosely with foil and set aside, turning occasionally, overnight or until bread is stale. Use a serrated knife to remove the crusts. Tear the bread into small pieces. Place bread pieces in the bowl of a food processor and process until coarsely chopped.2. Preheat oven to 180°C. Spread the walnuts over a baking tray and cook for 5 minutes or until toasted . Remove from oven and set aside for 5 minutes to cool slightly.Heat the butter in a medium frying pan over medium heat until foaming. Add the onion and cook, stirring, for 5 minutes or until onion softens. Remove from heat and set aside for 5 minutes to cool. Place the breadcrumbs, walnuts, onion, cranberries, egg and lemon zest, thyme leaves in a large bowl. Season with salt and pepper. Use your hands to mix until well combined.3. Remove excess fat, giblets and neck from turkey cavity. Wipe turkey inside and out with paper towel. Mix the soft butter with the chopped fresh thyme leaves and grated garlic, salt and black pepper. Stuff the butter mixture carefully between the skin and white meat of the turkey ensuring a moist succulent finish. 4. loosely fill upper and lower cavities with the stuffing. Tuck the wing tips and neck skin flap under the turkey. Seal the opening of the lower cavity by overlapping the edges together. Skewer with toothpicks through to the tail. Tie the legs together with white unwaxed kitchen string. Place turkey on a rack in a roasting pan. Cover with foil.5. Roast in preheated oven for 2 hours. Remove from oven. Remove foil and baste turkey with any pan juices. Place the potato and pumpkin in a separate roasting pan. Drizzle with the oil and season with salt and pepper. Return the turkey to the oven with the potato and pumpkin. Cook, turning potato and pumpkin once during cooking, for 30 minutes or until the juices of the turkey run clear when the thickest part of the thigh is pierced with a skewer.

6. Remove turkey from oven. Transfer to a carving tray and cover loosely with foil. Set aside for 10 minutes to rest.7. Meanwhile, to make the gravy, strain juices from the roasting pan into a heatproof jug. Return 60ml (1/4 cup) of pan juices to the roasting pan and heat over high heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add the stock and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base of the pan. Boil, uncovered, stirring occasionally, for 5 minutes or until the gravy reduces and thickens slightly. Strain the gravy into a warmed serving jug. Carve the turkey across the grain and serve with the gravy, roast potatoes, roast pumpkin and steamed beans.

Hot and Spicy Butternut with Pomegranate Concentrate

• 750 g butternut• 2 tablespoons (30 ml) vegetable oil• 1 large onion, peeled and chopped• 1 red chilli, deseeded and chopped [or more, to taste]• a pinch of salt• 2 cloves garlic, peeled and crushed• 1 tablespoon (15 ml) harissa [or 2 tablespoons chermoula paste]• the freshly squeezed juice of an orange• 2 tablespoons (30 ml) Verlaque Pomegranate Concentrate• 1 tsp (5 ml) cinnamon• 1 tsp (5 ml) cumin• milled black pepperTo serve:• thick natural yoghurt• a handful of sesame seeds• chopped fresh coriander or parsley

1. Peel the butternut using a sharp knife or potato peeler. Scrape out any seeds and cut into large cubes. Preheat the oven to 180ºC. 2. Heat the vegetable oil in a large pan. Add the onion and chilli and fry, over a brisk flame, until softened and golden. 3. Stir in the crushed garlic and the butternut chunks and cook, tossing frequently, for three minutes (don’t allow the garlic to brown). 4. Stir in the harissa paste, orange juice, pomegranate concentrate, cinnamon and cumin, turn down the heat and cook gently for 6 minutes, or until the juices have

thickened slightly. 5. Season with black pepper and, if necessary, more salt. Tip the butternut into an ovenproof dish, cover and bake for 30-40 minutes, or until the butternut is quite tender.6. Heat the sesame seeds in a dry frying pan and cook, tossing constantly, for a minute or two, or until lightly toasted. Serve the butternut piping hot, topped with cold natural yoghurt, toasted sesame seeds and fresh coriander leaves.

Fig Pavlova• 2 large egg whites• 125g caster sugar• 1tsp vanilla essence• 100ml double cream• 1tbsp caster sugar• 6 ripe figs, quartered lengthways, to serve1. Heat the oven to 120°C and line a baking tray with greaseproof paper. Place the egg whites and a pinch of salt in a clean, dry bowl. Beat with an electric whisk until soft peaks form, fold in the vanilla, then gradually add the caster sugar, beating well after each addition. Beat until the mixture is stiff and glossy.2. Heap large dollops onto baking paper and shape into two circles with a spatula, leaving the centre slightly hollowed. Cook for 50 minutes, or until crisp on the outside, then turn off the oven and allow to cool with the door ajar.3. To serve, whip the cream with the remaining caster sugar until soft peaks form. Top each meringue with whipped cream and a generous amount of the quartered figs.

Roasted Chestnut and Honey Ice-Cream• 125g Tin Chestnuts drained• 250ml Milk• 600ml Pouring Cream • 1 Large pinch of Salt• 1 Vanilla Bean• 6 Eggs Yolks• 125ml Honey

1. Preheat the oven to 180ºC. 2. Drain the nuts, dry and grind to a coarse sandy paste, using a food processor or mortar and pestle. Now spread evenly over

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a shallow baking tray. 3. Toast in a hot oven for 5-10minutes, stirring occasionally, until deep golden brown. 4. Pour the milk, cream and salt into a small saucepan, then scrape in the seeds from the vanilla pod. Add toasted chestnuts and bring to a boil over moderate heat. Reduce to a simmer and cook for 30 minutes, stirring occasionally. 5. Have ready a fine-mesh strainer and a large bowl with a layer of ice-cubes in it to cool the custard mixture quickly. Meanwhile, whisk the egg yolks with honey then pour into the hot milk mixture. 6. Whisk briefly then return to a low heat and stir constantly with a wooden spoon. The custard must coat the back of your spoon. VERy IMPORTANT - Do not let your custard boil and scramble. 7. Strain the custard back into the bowl, and sit over the ice to chill. when it is cold, you can either churn in an ice-cream machine, or place it in the freezer to set. Chef’s Notes: Delightful served with tuilles and chilled sherry glass of Frangelico!

Apple and caramel Parfaitwith apple crisps

For the cake • 2 1/2 cups all-purpose flour • 1 1/2 teaspoons bicarb • 1/2 teaspoon salt • 1/2 teaspoon cinnamon • 1/4 teaspoon ground cloves • 1/4 teaspoon ground allspice • 115g unsalted butter, softened • 1 cup packed dark brown sugar • 1 tablespoon molasses • 1 large egg, beaten • 1 cup buttermilk

For the caramel sauce • 1 cup sugar • 1/4 cup water • 1 1/2 cups heavy cream • 1 teaspoon cinnamon

For the apples • 115g unsalted butter • 8 large Granny Smith apples—peeled, cored and thinly sliced (12 cups) • 1/2 cup granulated sugar • 1/4 cup packed dark brown sugar • 1L chilled heavy cream 1. Preheat the oven to 180°C. Butter and flour

a 12-by-17-inch rimmed baking sheet. In a medium bowl, whisk the flour with the bicarb, salt, cinnamon, cloves and allspice. In a large bowl, using an electric mixer, beat the softened butter with the brown sugar and molasses at medium speed until combined. Add the egg and beat until blended, then add the dry ingredients in 3 batches, alternating with the buttermilk. Scrape the batter onto the prepared baking sheet and smooth the surface. 2. Bake the cake in the center of the oven for about 20 minutes, or until springy. let cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely. 3. In a medium saucepan, combine the sugar and water and cook over moderately high heat, stirring, until the sugar dissolves. Cook without stirring until a deep amber caramel forms, 5 to 6 minutes. Remove from the heat and carefully add the cream. Once the bubbling subsides, return the caramel to moderate heat and cook, stirring occasionally, until the sauce is slightly thickened, 5 to 6 minutes. Whisk in the cinnamon. Transfer the caramel to a heatproof jug. 4. In a large skillet, melt 4 tablespoons of the butter. Add half of the apples and cook over high heat, tossing occasionally, until lightly browned, about 4 minutes. Add half each of the granulated and brown sugars and cook, stirring occasionally, until the apples are caramelized and very tender, about 6 minutes. Transfer the apples to a plate, rinse out the pan and repeat with the remaining butter, apples and granulated and brown sugars. 5. In a large bowl, using an electric mixer, beat the cream until medium soft peaks form. Using a 2 1/2-inch biscuit cutter, stamp out 24 rounds of the cake. Spoon 1 tablespoon of caramel sauce into each of 12 large glasses. Add about 2 tablespoons of apples and 1/4 cup of whipped cream to each glass. Place a cake round in each glass. Repeat with the remaining ingredients, ending with whipped cream. Refrigerate for at least 30 minutes or overnight. let stand at room temperature for 15 minutes; serve. Note: To decorate top with a thin crispy apple chipCrispy Apple Chips1 cup granulated sugar3/4 cup + 2 tablespoons water2 green apples, preferably a tart and crisp varietal such as Granny Smith

Equipment:• A small saucepan• A melon baller• A mandolin slicer• 1 to 2 sheet pans lined with silicone mats or parchmentNote: Peeling the apples is optional, but unpeeled apple slices may curl up as it dries in the oven.1. The suggested drying times below are for paper-thin semitransparent slices.Instructions:2. In a small saucepan, heat the water and sugar over low heat until the sugar is completely dissolved.3. Cut the apples in half crosswise and core with a melon baller. Using a mandolin slicer, slice the apples crosswise into paper-thin rounds.4. Drop the sliced apples in the syrup immediately and heat gently for about 2 minutes. Remove from the heat and let the sliced apples cool in the syrup, at least 30 minutes.5. Preheat the oven to 80ºC.6. Carefully remove the apple slices from the syrup and place gently on sheet pans lined with silicone mats or parchment. Dry in the 80ºC oven until crisp, at least 2 hours.

Christmas Mince piesFor the fruit mince mix:• 1/4 cup melted butter• 1/3 cup brown sugar• 100 g raisins• 50 g sultanas• 50 g black currants• 50 g candied peel• 1 granny smith apple, peeled, cored and grated• 1/3 cup chopped glace cherries• 1/2 teaspoon cinnamon• 1/2 teaspoon mixed spice• 1/2 teaspoon nutmeg• 25 -50 ml brandyCombine all the ingredients above, cover with clingwrap and refrigerate till needed. This will allow all the flavours to infuse.

For the Pastry• 500 ml cake flour, • 50 ml cornflour (Maziena) • 50 ml icing sugar• 175 g butter• 1 egg• 2 ml vanilla extract

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Fig Pavlova

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Apple and caramel Parfaitwith apple crisps

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1. Sift flour, cornflour, and icing sugar.Rub in the butter.2. Beat egg and vanilla together then add, mixing well.3. Knead into a ball without over handling the pastry.4. Roll out thinly on a floured board and cut into 3” rounds.5. Place rounds in a patty pan, place a heaped teaspoon of filling in the middle of each pastry round and cover with second pastry round.6. Press edges together with the prongs of a fork and prick each top twice.7. Bake at 180ºC for 18-20 minutes or until pale gold.8. leave to cool slightly before removing to cooking rack.

9. Dust lightly with icing sugar.

www.sweettemptations.co.zaGive in to the temptation!

C h r i S t m A S d é C o r S e r V e d w i t h t A S t ew i t h d é C o r S t y l i S t b r i A n f U t t e r

w o r d S : b r i A n f U t t e r i m A g e S : b y l i z e l l e At t h e p h o t o g r A p h i C J o U r n e y S t U d i o

First and foremost, Christmas is observed as the celebration of the birth of Jesus Christ. Many people choose to add to this celebration by giving gifts, a tradition that is believed to have been started by the giving of gifts by The Three wise Men to baby Jesus. Another celebration of the day is the decorating of homes, sharing a meal and spending the day with family and loved ones.

Christmas is a truly special time of loving and giving and all and sundry are eager to fill their homes and businesses with that special festive ambience.

Fun is to be had by all with store hopping on the hunt for the perfect Christmas gifts, as well as selecting the ideal décor and trimmings to create the perfect setting for this special celebration. Finding appropriate, yet exclusive décor to pair with the celebratory

spirit can be a challenging matter. To create your desired Christmas ambience, choices of table settings, crackers and décor need to be considered when ensuring a spectacular blend with wreaths and room trimmings.

Christmas décor in your home is part of the festive season tradition and can be a great way for family and friends to bond. So start with a checklist of what you have in the attic and then create a fresh and unique look by adding some new décor elements. Try adding some fairy lights and objects that glitter and sparkle to set a magical scene.

Once you have the basics such as a tree, wreath, swag or garland, then take some time to decide on the concept or look you are hoping to create.

Some of the options of décor

style would be Traditional, Sophisticated, layered, Green or Monochromatic and the colour pallet choices are expansive. One-colour décor schemes can also be very effective. All it takes is some variations in tone and intensity of colour from light to deep and a smattering of dimension and depth through the addition of some varying sizes and textures.

Some beautiful colour parings would be, Green, Red & Gold; Red & White; Black and White; Tonal shades of lime Green; Purple & Silver; Copper & Gold; Pink & Orange; Turquoise & Silver; Sage; All White.

So whether you are responsible for preparing the festive food, setting the festive scene or presenting a beautifully decorated festive table, let it inspire and celebrate the spirit of Christmas.

CONTACT BRIAN FOR ALL YOUR STYLING,DECOR AND mERCHANDISING REQUIREmENTS: [email protected] WWW.THEARTOFCHRISTmAS.CO.zA

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THE ART OF CHRISTmAS – SITUATED AT THE WILLOWBRIDGE SHOPPING CENTRE TYGERVALLEY.BRIAN COLOUR PAIRS THIS TABLE WITH SPLASHES OF GOLD AND WHITE AS THE mAIN FOCUS

AND BREAKS IT WITH THE GREEN LEAVES OF A PROTEA FLOWER.

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FOOD TALK

what’s in your

GINJA JUNIOR IDEAS

christmas sockHave some festive fun with

the kids, with this selection of recipes that can be made by

the smallest of hands.

JUNIOR CHEF

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JUNIOR CHEF

Spiced& iced cookies

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JUNIOR CHEF

SPICED & ICED CHRISTMAS TREESFOR THE BISCUITS: • 100g butter, chopped• 175g dark muscovado sugar• 85g golden syrup• 350g plain flour, plus extra for dusting• 1 tbsp ground ginger• ¼ tsp ground cloves• 1 tsp ground cinnamon• 1 tsp bicarbonate of soda• 1 egg, beaten

TO DECORATE• 300g sifted icing sugar• 16 lolly sticks or coffee stirrers• a few sweets• sugar, for sprinkling• pink (or any colour) tubes of writing icing

1. Gently melt the butter, muscovado sugar and syrup in a large pan until the sugar dissolves. Mix the flour, spices and ½ tsp salt. Cool the butter mixture a little, then stir in the bicarb.

2. Immediately add half the spiced flour and beat well. Add the egg and the rest of the spiced flour, then beat well again until the mixture comes together as a soft dough. Tip onto a sheet of foil, flatten to a large disc, then cool and chill until firm. Will freeze for up to 6 weeks.

3. Heat oven to 190ºC. Halve the dough and roll out on a floured surface. Stamp out trees using a cutter about 10cm long and arrange, well spaced apart, on baking sheets. Bake for 12-15 mins until golden. Leave to harden, then lift onto a rack. Repeat with the remaining dough. Use the trimmings to stamp out 3-4cm stars, then bake for 9-10 mins.

4. To decorate, mix about 3 tbsp water into the icing

sugar to make a thick icing. Use to sandwich two trees together with a lolly stick between them. Use the rest of the icing to ice the trees and stars, adding sweets or sprinkling with the sugar. For a neater result, use the writing icing to make an outline of the tree before filling in with the icing. Leave to set. Will keep in a tin for 3-4 days.

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JUNIOR CHEF

Snowball truffles• 200ml double cream• 200g good-quality dark chocolate (at least 70%

cocoa solids)• 200g desiccated coconut

1. Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl. Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the fridge until the mixture is solid, about 2 hrs.

2. Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the coconut onto a plate and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.

Reindeer cupcakes• 175g butter• 165g caster sugar• ½ tsp natural vanilla extract• 2 eggs, at room temperature• 110g self-raising flour• 150g plain flour• 160ml buttermilk• 500g fondant icing coloured brown, 100g of it a

paler brown• 50g fondant icing coloured red• 25g fondant icing coloured black• twigs or wire for the antlers and spaghetti for

attaching the ears

1. Preheat oven to 180ºC. Line the holes of a 12-hole muffin tin with paper cases.

2. Beat the butter, sugar and vanilla in a medium bowl using an electric mixer until light and fluffy.

3. Beat the eggs into the butter mixture one at a time. Add half the sifted flours and half the buttermilk, and mix on low speed until just combined. Mix in the remaining flours and buttermilk.

4. Divide the mix evenly among the paper cases. Gently smooth the tops (this will help the cupcakes to rise evenly).

5. Bake for 25-30 mins or until lightly golden and cooked when tested with a skewer. Allow to stand for 5 mins in the tin before transferring to a wire rack to cool.

6. To make the ganache, put the chocolate in a bowl, bring the cream to a simmer and pour it over the chocolate. Stir until smooth. Cool until firm.

7. Ice the cupcakes with ganache, then with brown fondant icing. Use the rest of the colours for the ears, eye and nose. Attach ears to the head by pushing a 3cm piece of spaghetti a little way into the ear, then pushing the other end into the head. See below to download more detailed instructions. Remember to warn people that not every element of the decoration is edible!

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JUNIOR CHEF

SnowballTRUFFLES

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JUNIOR CHEF

chocolate cake pops• 1 chocolate cake (chocolate loaf cake works well)• 400g chocolate hazelnut spread, such as Nutella®

TO DECORATE• coloured sugar christmas trees, stars and

sprinkles etc.

1. Crumble the cake into a bowl. Mix in the chocolate hazelnut spread till combined. Cover and chill in the fridge for 20 minutes.

2. Roll walnut-sized balls of the chocolate mixture using wet hands. Place on a baking tray. Chill in the freezer for 30 minutes.

3. Meanwhile, melt the chocolate you are using for the coating. You can use milk, plain, white or flavoured chocolate, or a combination for different coloured pops. Melt in a double boiler or in the microwave, then set aside to cool slightly.

4. Remove the cake balls from the freezer. Using a cake pop stick or skewer, make a hole halfway through each ball. (This will make it easier to stick in the cake pop sticks later.)

5. Dip a cake pop stick into the melted chocolate, then stick it into a cake ball. Repeat with remaining cake pops, then freeze for 20 minutes.

6. Dip each cake pop into melted chocolate till evenly coated. Either place the cake pops directly onto a sheet of greaseproof paper to set, or stick the sticks upright into a colander or foam block so that the cake pops stay perfectly round.

7. Leave the cake pops plain, or decorate as desired. 8. Let the cake pops rest till set.

ginger gingerbread men• 40g unsalted butter• 100g dark muscovado sugar• 3 tbsp golden syrup• 350g plain flour• 1 tsp bicarbonate of soda• 2 tsp ground ginger and 1 tsp ground cinnamon• pinch of cayenne pepper (optional)• 2 balls stem ginger from a jar, chopped

TO DECORATE• 50g icing sugar• silver sugar balls

1. Heat oven to 200ºC. Line 2 baking sheets with baking parchment. Melt butter, sugar and syrup in a pan. Mix flour, soda, spices and a pinch of salt in a bowl. Stir in the butter mix and chopped ginger to make a stiff-ish dough.

2. Wait until cool enough to handle, then roll out dough to about 5mm thick. Stamp out gingerbread men, re-rolling and pressing the trimmings back together and rolling again. Lift onto baking sheets. Bake for 12 mins until golden. Cool 10 mins on the sheets, then lift onto cooling racks.

3. To decorate, mix icing sugar with a few drops of water until thick and smooth. Spoon icing into a food bag, snip off the tiniest bit from one corner. First squeeze around the entire outline of the gingerbread man, then squeeze eyes and buttons, and a tiny smile onto 1 man at a time. Stick on a silver balls for eyes and buttons. Repeat; leave to set. Will keep up to 1 week in an airtight tin.fondant icing.

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GingerBREADMAN

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gingerbread houseFor the gingerbread• 250g unsalted butter• 200g dark muscovado sugar• 7 tbsp golden syrup• 600g plain flour• 2 tsp bicarbonate of soda• 4 tsp ground ginger

To decorate• 200g bag flaked almonds• 2 egg whites• 500g icing sugar, plus extra to dust• 125g pack mini chocolate fingers• generous selcetion sweets of your choice, choose

your own colour theme• 1 mini chocolate roll or a dipped chocolate flake few edible silver ballsto make a stiff-ish dough.

1. Heat oven to 200C/fan 180C/gas 6. Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water.

2. Cut out the template (see below to download). Put a sheet of baking paper on your work surface and roll about one quarter of the dough to the thickness of two £1 coins. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees, if you like.

3. Pick out the most intact flaked almonds and gently poke them into the roof sections, pointy-end first, to look like roof tiles. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few mins to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.

4. Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.

5. Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few mins until the icing starts to dry. Dry completely, ideally overnight. To decorate, pipe a little icing along the length of 20 mini chocolate fingers and stick these lengthways onto the side walls of the house. Use three, upright, for the door.

6. Using the icing, stick sweets around the door and on the front of the house. To make the icicles, start with the nozzle at a 90-degree angle to the roof and squeeze out a pea-sized blob of icing. Keeping the pressure on, pull the nozzle down and then off – the icing will pull away, leaving a pointy trail. Repeat all around the front of the house. Cut the chocolate mini roll or dipped Flake on an angle, then fix with icing to make a chimney. Pipe a little icing around the top. If you’ve made gingerbread trees, decorate these now, too, topping each with a silver ball, if using. Dust the roof with icing sugar for a snowy effect. Lay a winding path of sweets, and fix gingerbread trees around and about using blobs of icing. Your gingerbread house will be edible for about a week but will last a lot longer.

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The Greenhouse

DINE OUT

Waves of excitement – and probably a few of shock – went through the restaurant

and foodie community as the champions

of the 2013 Eat Out DStv Food Network

Restaurant Awards ¬were announced on

10 November at an elegant gala ceremony

held at The lookout at the V&A Waterfront

in Cape Town. The awards celebrate South

Africa’s talent and culinary distinction, culmi-

nating in 2013’s Top 10 Restaurants and the S.

Pellegrino Chef of the year.

The biggest news of the night was the an-

nouncement that much-lauded chef David

Higgs of Five Hundred in Johannesburg was

named the 2013 Eat Out S. Pellegrino Chef

of the year. The last time David received

an Eat Out award was in 2010. Heading up

the kitchen at Stellenbosch’s Rust en Vrede

at the time, he walked away with the Chef

of the year, Restaurant of the year and the

Service Excellence awards. This year, David’s

new Johannesburg restaurant, Five Hundred,

landed an impressive second position on the

highly contested Top 10 list.

For the second year in a row, South Africa’s

Restaurant of the year is The Test Kitchen in

Cape Town.

This year also saw the introduction of two

new accolades as part of the restaurant

awards. The Rising Star Award, won by Vanes-

sa Marx of Dear Me in Cape Town, recognis-

es promising talent in the industry; and the

Wine Service Award, won by Joakim Hansi

Blackadder of Rust en Vrede in Stellenbosch,

acknowledges the top sommelier in the

country.

THE LIST OF 2013 WINNERS:S. PELLEGRINO CHEF OF THE YEAR

David Higgs, Five Hundred

RESTAURANT OF THE YEAR

The Test Kitchen

TOP 10 RESTAURANTS 2. Five Hundred

3. Rust en Vrede

4. The Greenhouse

5. Hartford House

6. Jordan Restaurant

7. Overture

8. Camphors at Vergelegen

9. The Tasting Room

10. Pierneef à la Motte

SERVICE ExCELLENCE AWARD

Rust en Vrede

RISING STAR

Vanessa Marx, Dear Me

WINE SERVICE AWARD

Joakim Hansi Blackadder, Rust en Vrede

LANNICE SNYmAN LIFETImE ACHIEVEmENT AWARD (IN ASSOCIATION WITH PAARL mE-DIA) Michael Olivier

BEST ASIAN RESTAURANT

Kitima

BEST ITALIAN RESTAURANT

Burrata

JACOBSDAL BEST STEAKHOUSE

Carne SA

BEST COUNTRY-STYLE RESTAURANT

Towerbosch

BEST BISTRO

The leopard

BOSCHENDAL STYLE AWARD

The Pot luck Club

WOOLWORTHS TASTE EAT OUT BURSARY Amanda Manyatshe

Also revealed at the ceremony were the four

anonymous South African-based judges, who

worked alongside Eat Out editor and chief

judge Abigail Donnelly to determine the win-

ners: Garth Stroebel, liam Tomlin and Andy

Fenner (for the Top 10) and Jenny Morris (for

the “Best of” winners).

Says Donnelly, “To work with these respected

people was a huge honour. Their honesty

and enthusiasm was a fantastic support

during the judging process. With their input,

we have a phenomenal new Top 10.”

Aileen lamb, General Manager of Eat Out,

echoes Donnelly’s sentiments, “Our new

judging process has been a phenomenal

success. For the first time in Eat Out’s history

we have audited results and a completely

transparent process. And yes, an amazing

group of winners!”

Nick Thorogood, SVP Content & Marketing,

Scripps EMEA says, “This is the third year

that Food Network has aligned with Eat Out

as the joint title sponsor of the Restaurant

Awards, because the awards are vital in sup-

porting and showcasing home-grown talent,

local restaurants and the very best of South

African cuisine. Congratulations to all of the

nominees and winners tonight – we’re very

proud to be a part of this prestigious foodie

event.”

Coleen Goodman, Marketing & Commu-

nications Manager, DStv says, “We, as a

business, pride ourselves on being part of

such a phenomenal event, and we would

like to congratulate the winners on raising the

culinary bar to create memorable experi-

ences for all foodies.” TO FIND OUT mORE, VISIT

WWW.EATOUT.CO.zA.

WHERE yOU must DINE THIS yEARSA’S TOP 10 RESTAURANTS SHINE AT PRESTIGIOUS AWARDS CEREMONy

DINE OUT

ABOUT EAT OUTSA’s best guide to SA’s best food, Eat Out

is one of South Africa’s most loved and

respected food brands. What started as

the country’s definitive restaurant guide

fifteen years ago has evolved into a brand

covering all aspects of food and operating

on multiple media platforms.

The revamped magazine for 2014 includes

the Eat Out 500, a power list of great

restaurants across South Africa, as voted

by a panel of food and restaurant industry

experts. In addition to the restaurant reviews

that readers have grown to rely on, the dy-

namic new format will also feature content

on influential local foodies, gourmet zones,

maps and South Africa’s favourite restaurant

dishes.

One of the cornerstones of the brand, the

annual Eat Out Restaurant Awards cele-

brate the South African restaurant industry.

Held on Sunday 10 November 2013, the

ceremony will honour the country’s Top 10

Restaurants, Chef of the year, and winners

of a host of other categories. DStv and Food

Network are the naming rights sponsors for

the third year running.

At the centre of the brand is the website,

www.eatout.co.za, which is supported by a

weekly newsletter, iPhone application and

social media, including Twitter (@Eat_Out),

Facebook (www.facebook.com/EatOut-

Mag) and Pinterest (pinterest.com/eatout).

The revamped Eat Out magazine, filled with

professional reviews and curated content on

South Africa’s top 500 restaurants in an all-

new format, will go on sale on 25 November

ABOUT FOOD NETWORK Food Network delivers a fresh approach to

food programming and celebrates ev-

erything that is bold, fun and entertaining

about the genre. It is not your typical ‘how

to’ cooking channel. The channel

is available 24/7 to all DStv Premium and

Compact subscribers on Channel 175 and

offers a combination of credible cooking,

new culinary ideas and high-energy enter-

tainment to inspire foodies and non-foodies

alike. Packed with award-winning cooking

and competition shows, Food Network is fast

becoming the preferred lifestyle and enter-

tainment brand on DStv.

Foodnetworktv.com is the 24/7 compan-

ion to the TV channel. Find daily TV listings,

episode guides, chefs’ biographies, recipes

featured on air, blog posts and more. Rec-

ipes are organised by season, ingredient,

chef, course, and cuisine to make meal

planning easy.

Food Network UK’s sister brand Food Net-

work is in 100 million US homes and is a top

10 television channel and www.foodnet-

work.com is the leading food website in the

US. Food Network is available in more than

100 countries across EMEA and Asia-Pacific.

About Scripps Networks International

Scripps Networks International is the global

development arm of Scripps Networks

Interactive, Inc. (NySE: SNI) and the media

lifestyle leader across the food, home and

travel categories. Scripps Networks Interna-

tional operates Food Network and Travel

Channel in Asia, the United Kingdom, Eu-

rope, the Middle East and Africa (EMEA), as

well as the Asian Food Channel in Asia and

Fine living Network across EMEA. Scripps’

international business also has a significant

presence in Canada, which includes HGTV

Canada, DIy Network Canada and Food

Network Canada. The division’s global offic-

es are headquartered in New york City and

Knoxville, Tennessee, with regional offices in

Europe, Asia and latin America.

Scripps Networks Interactive is the leading

developer of high-profile, lifestyle-oriented

content for many media platforms

including television, digital, mobile and

publishing. Our media portfolio of popular

lifestyle brands – HGTV, DIy Network, Food

Network, Cooking Channel, Travel Chan-

nel and Great American Country (GAC)

– connect with viewers to provide relevant

ideas, information and solutions every day,

everywhere.

ABOUT mULTICHOICEMultiChoice started as the subscriber

management arm of M-Net. Today it is the

leading multi-channel digital satellite televi-

sion operator across the African continent.

Its dynamic technology platform and varied

bouquets of channels, built on a foundation

of compelling premium entertainment, has

seen MultiChoice grow its business to 3.7

million subscribers across South Africa. Multi-

Choice provides its DStv services to different

market segments. The DStv bouquets cater

for different lifestyles and pockets, from entry

level to premium. DStv is also available as

a niche service for the Indian and Portu-

guese communities. M-Net and SuperSport

are part of the MultiChoice stable, which

delivers premium channels and content to a

growing number of subscribers. DStv Media

Sales, DStv Mobile, MWEB, DStv Online, Com-

merceZone, SmartVillage and NMSCom also

form part of the group.

MultiChoice is one of the outstanding exam-

ples of a pioneering South African com-

pany, owned by Naspers, an international

player providing entertainment, technology

and e-commerce services. MultiChoice’s

involvement in South Africa goes beyond

its core business. Through its corporate

social investment, the company actively

participates in social transformation and,

through technology, enables individuals and

communities to help themselves, ultimately

leading to growth of the economy of the

country.

DINE OUT

FIVE HUNDRED THE TEST KITCHEN

HARTFORD HUSE RUST EN VREDE

RUST EN VREDETHE TASTING ROOm CAmPHORS AT VERGELEGEN

Clockwise from top: Nick Davies enjoying the late afternoon sun, and the best view in Franschhoek from his dining room at The Franschhoek

Pass Winery, Bottom right: Terra Mare Restaurant in Paarl.Photos by Riehan Bakkes

GINJA is

giving away 6

Autographed

books!

Di Burger, author of three other books on the Winelands, has just launched Celebrating Méthode Cap Classique. With this book, she has truly captured the spirit Cap Classique - from its viticultural roots in Champagne, to early wine making in the Cape, the pioneers and modern day Cap Classique producers.

A great deal of research has gone into this vital ingredient of many a festival, celebration and party. Not only is the process meticulously explained, so too are the methods of production, the grape varietals used for sparkling wines, even the ideal glass for drinking cap classique. The shape of the bottles used for sparkling wines as well as the art and etiquette of storing and serving sparkling wines also did not escape Di’s attention.

The beautiful photographs are the work of Riehan Bakkes, known in the Winelands for his quality photographs. Gill Fraenkel is the designer whose tasteful eye for detail enhances the lustre of the book’s golden product. Together Di, Riehan and Gill have really done themselves proudwith their Celebrating Methode Cap Classique production!

GINJA is giving away 6 Di Burger autographed Celebrating Méthode Cap Classique Books. To enter, simply SMS “Cap” followed by your name to 45901.T’s & C’s apply. SMS charged at R1.50

138 GINJA FOOD

GINJA Food & Lifestyle Magazine Dec '13 Jan '14

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Transcript of GINJA Food & Lifestyle Magazine Dec '13 Jan '14