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CAKES TO CELEBRATE • THE FUTURE OF BEER • GORDON WRIGHT • NAMAQUALAND • GINJA JUNIOR CHEF
NOVEMBER 2013South AfricaR30.00 (inc l.VAT)Other CountriesR26.32 (excl. VAT)www.ginjafood.com
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EXECUTIVE CHEFAT TSOGO SUN
& MASTER CHEFSA JUDGE
CHEF BENNY
CELEBRATEWITH BAKING
LET THEMEAT CAKE
WOW YOURGUESTS AT HOME
CANAPES& COCKTAILS
AN ALTERNATIVELOOK ON FAST FOOD
HEALTHY TAKE
A LOVE FOR
SICILIAN CUISINE
TASTE SICILY
WINWITH
SPIER WINE
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KITCHENAID AFRICA ISPROUD TO ANNOUNCE
THE ExTENSION OF THEIRFAMILY OF KITCHENAID
ARTISAN PRODUCTS!
The NEW KitchenAid Artisan Cordless Handblender - With an iconic design, variable speeds, powerful blades and exceptional performance, the KitchenAid Cordless Hand Blendersare a stunning addition to the coveted KitchenAid Artisan range and designed with both professional and amateur chef in mind.
The NEW KitchenAid Artisan 4 Litre Food Processor - A class above the rest, the new KitchenAid Artisan Food Processor features the revolutionary Exactslice system, replicating themost sophisticated knife techniques. By simply moving the external lever on the base of the machine, the user can choose between 6 slicing thicknesses from 1 to 6mm WITHOUT
removing the blade or turning the food processor off.
Artisan Cordless Handblender
Artisan 4 Litre Food Processor
Artisan Toaster 2-slice
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The NEW KitchenAid Artisan Breakfast Set - Toaster & Kettle - Thanks to the new KitchenAid Artisan “Breakfast Set”, tea & toast has never been more stylish!
The KitchenAid Artisan Toaster - Available as 2-slice or 4-slice v: a unique auto sensor automatically lowers and lifts toast, gently keeping it warm until needed.The KitchenAid Artisan Kettle - Not only can you adjust the temperature control between 50 and 100 degrees to satisfy everyone from Mothers to Tea connoisseurs,
the kettle’s temperature gauge window will let you always read the water temperature.
Artisan Toaster 4-slice
Artisan KitchenAid
Artisan Kettle
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MADE IN ITALYPREMIUM QUALITY AND DESIGN
Introducing the graffiti street space withtop artist Sirium1 from complexgraffiti
transforming FAB fridges into new works of art for charity.
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N at i on al C al l C ent r e 0 8
6 0 1 0 2 9 8 4
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C O N T E N T S26
40
60 94 106
06 GINJA FOOD
FOOD NEWS10 WHAT ABOUT BEER? FINDING A LOCAL BEER THAT DOESNT LEAVE A
BITTER TASTE IN YOUR MOUTH.14 GORDON WRIGHT: AS “DUMB LUCK” WOULD HAVE IT.
COVER FEATURE60 CELEBRATE WITH BAKING: LET THEM EAT CAKE.
FOOD INTERESTS & HEALTH22 KIWI HEALTH KICK: WITH INCREDIBLE HEALTH BENEFITS,
WHATS NOT TO LOVE?26 THE HEALTHY ALTERNATIVE: CURBING OBESITY IN SOUTH AFRICA
ONE DELICIOUS DISH AT A TIME
TRAVEL ABROAD34 LOVE FOR SICILIAN CUISINE: EAT, DRINK AND BE MERRY,
NO MATTER THE OCCASSION.
TRAVEL LOCAL48 NAMAQUALAND: YOUR FAUNA, FLORA AND FOODIE FIX.
SWEET TOOTH58 RED CARNATION CHEFS TAKE THE CAKE: JOANITA VENTER IS THE
CHERRY ON TOP!60 CELEBRATE WITH BAKING: LET THEM EAT CAKE.
GIVEAWAYS56 SUBSCRIBE & WIN: SPIER IS GIVING AWAY A R600 HAMPER TO ONE
LUCKY SUBSCRIBER!16 WIN WITH ZOKU: MAKE SLUSH FAST WITH THE ZOKU SLUSH & SHAKE MAKER!69 CHOCOLATE’S AFRICAN ODYSSEY: GINJA GIVES AWAY 6
AUTOGRAPHED BOOKS104 LARDIERE: MAKING GOURMET INGREDIENTS ACCESSIBLE TO THE
GENERAL PUBLIC
WINE72 NEDERBURG SUCCUMBS TO LONDON SHOWERS: WALKING AWAY
WITH 33 AWARDS!75 TASTE THE VERITAS WINNERSS: A CHANCE TO TASTE TOP WINNING
WINES AND BRANDIES
FOOD TALK76 CHEF PETER ANDERSON LAGOON BEACH HOTEL: FOOD IS NOT LIFEOR DEATH, IT IS MORE THAN THAT.
80 BENNY MASEKWAMENG: SHARING HIS PASSION FOR COOKING INAND OUT OF THE KITCHEN
85 CHRISTO PRETORIUS: STEPS INTO HIS MENTOR’S SHOES.90 GARY: ON JUDGING, TV SHOWS AND LATEST TRENDS.94 BISTROT BIZERCA: TAKE SNACKING TO A GOURMET LEVEL
GINJA JUNIOR CHEF106 A SPOONFUL OF HONEY: GINJA JUNIOR CHEFS GET A TASTE OF THE
SWEET LIFE.
DINE OUT112 THE GINJA SELECTION: GUIDE TO DINING OUT IN SOUTH AFRICA.
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Firstly I have to thank all our Facebook andTwitter fans for their on-going support. Can youbelieve we have almost reached 7 000 peopleinteracting with us daily on Facebook?You can always tell when the end of the yearis near. Functions start piling in, the mid-yearslump starts to lift and home stretch of 2013 startsclosing in.
Just last week I was standing in a store, only tonotice even the Christmas treats are starting torear their heads! For that reason my team and
I decided to “try” and be a little more ready forthe silly season.
This month’s edition of GINJA is packed withcocktails and canape’s, amazing chef readswith the likes of Benny Masekwameng, ExecutiveChef at Tsogo Sun, Chef Joanitha Venter,Gordon Wright and my very favourite; FrenchChef Laurent Deslandes’s. Now isn’t that justa mouthful! We tickle your taste buds with atantalizing trip to Sicily and an African rich
adventure through Namaqualand.We have also launched our bi-weekly newsletterwhich you can subscribe to simply by logging onto our website and signing up! This way you willalways know what’s happening in the culinaryworld and you stand a chance to win the mostamazing prizes.
So get reading, subscribe and start cooking!Chat to you soon!
PS: A sneaky preview to what’s in store inDecember. You can look forward to a 12GIVEAWAYS for 12 days before Christmas, andwe support the cancer association by donatinga portion of the cover price. A great way to startthe silly season.
Yours in food
Jacqui Brown
EDITOR JACQUI BROWN [email protected] 563 0054071 612 0056
MARKETING MAGGI VAN [email protected] 234 4816083 857 2731
ExECUTIVE CHEF & CONSULTANT
SEAN [email protected] 563 0054079 246 5189
SENIOR DESIGNER KYLE [email protected]
DESIGNER ROSE [email protected]
PRINTING CTP PRINTERS
DISTRIBUTION ON THE DOT
MAIL US AT P O Box 20111Durban North, 4016
EDITORS NOTESOCTOBER13 ISSUE Nº 06
thefoodmagazine
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FOOD NEWS
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A
s with all things it's best to start with the basics and gofrom there. Beer is water, malted barley, hops andyeast. That's it.
A little while ago in Samaria, a clever so-and-so dis-covered the secret of barley: because the grain stores
its energy as starch, it can be kept for years withoutspoiling. But being a clever so-and-so, he also knew
he couldn't make alcohol from starch as yeast requires sugar toproduce booze. So he tricked his barley into thinking that springwas sprung by wetting the grain and raising the temperature. Thebarley, being thoroughly fooled, immediately converted its starchinto sugar. And hey-presto! Fermentable malt all year round.
But malt can't go it alone. If we are to talk about beer, we musttalk about hops. And if we are to talk about hops, we must talkabout a style of beer that's become synonymous with them: the
IPA, or Indian Pale Ale.
With IPAs, hops are given centre stage to aunt their wonderful pineand citrus aromas and their deliciously bitter taste. However, untilAmerica grabbed hold of craft brewing and became obsessedwith hops, the cone-like owers were added mainly as a preserva-tive. So IPA's characteristics of hops and high alcohol were onlythere to carry it through unspoilt to England's thirsty troops in India.
The same is true of imperial stouts and their average alcohol levelsof 9 – 13 percent. This characteristic strength was reached to movethe beer from the breweries of London to the royals of Tsarist Russia.
So there we are: malt and hops. But the unsung heroes of beer arethe tiny, tireless yeast cells. What yeast does, in very unscienticterms, is eat sugar, burp carbon dioxide, and pee ethyl alcohol.
Most alcoholic drinks do away with the carbonation part, but brew-ers relish it. They know that certain avours need that lightness oftexture to really come to life: for example, weissbiers (wheat beers).With their banana loaf and clove avours, these beers need thatcreamy head and ne carbonation to deliver the goods.
But let's bring things back home.
It's something of a disparity that with over 7,000 wines from whichto choose, the total literage of wine drunk in South Africa is whollydwarfed by that of beer. We are proud of our wines, but the truth isthat 57 percent of all alcohol drunk in this country is beer. We are abeer nation. What's odd is that for the most part South African beerhas been characterised by a denite lack of character. Fizzy andtasteless has been the general criticism.
Fizzy and tasteless? We need to address the elephant in the room.
Lager. To beer geeks this word carries such a distasteful connota-tion that at the inaugural English CAMRA beer festival many partic-ipants donned t-shirts reading, "What's the matter Lagerboy, afraidyou might taste something?" Yet, for all its criticism, lager remainsthe most popular style and it sells in staggering quantities.
So it's something of a curiosity that most cans of lager are not lagerat all. The reason for this is that historically lagers were actuallylagered. That is, they were left to mature for months before beingput on the market. This lagering process creates darker, richerbeers. Pilsners, on the other hand, have always been lighter incolour and cleaner in taste. Today, very few breweries give theirlagers anything more than a day's worth of maturation. So all thosestaggering quantities of lager are actually staggering quantities ofpilsner.
FOOD NEWS
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But this does little to change the fact that nothinggoes better with a hot curry than an ice-cold la-ger. Heat demands lager. This may be the kernelof why the style is so popular in sunny South Africa,but there are many other styles that could ll theposition and also give the Lagerboys something
to be afraid of.
If pressed to pick one beer to suit the climateof South Africa and the temperaments of itspeople, I'd have to say: "Saison." This is a paleBelgian-styled beer that's brewed in winter to bedrunk over the summer months.
It's disappointing that we don't brew heavierstouts and porters. After all, we do have coldwinters. But it's understandable that not everyone
wishes to drink a rich brew all year round. Butwhy saison isn't our national beverage, I just don'tknow. Few other drinks capture that summeryfeeling quite like it. With its faint tropical fruit andmeadow owers, hints of earth and eveningbreezes, it manages to be both completely en-gaging and effortlessly enjoyable.
So then, why isn't saison available from everybottle store in the country? Well, I know of onlytwo breweries in South Afr ica that actually makethe stuff.
The good news is that within the last two yearsthere has been an explosion of South African mi-crobreweries. Some are good but it must be saidthat none are yet up to an international standard.The bad news is that to cater for general tastesmost offer decently made but somewhat unexcit-ing beers – again, those lagers and pilsners.
Only a few microbreweries have dared to offerniche styles like saisons, imperial stouts, barley
wines etc. Only a few, yes, but they are there.Recently there's even been news of a Walker Baybrewery specializing in Belgian-styled beers likedubbels and tripels. Add to this the growing pres-ence of barrel-aged beers and beers made withlocal ingredients like rooibos and buchu, then theprospects start to look good.
It will take time for people to accept that thereare beers that exist outside the boundary of lager.But this will happen and when it does microbrew-
ers will nd themselves with more freedom forexperimentation. Then we'll get to see all thatgreat beer can be: elegant, complex, powerfuland delicious. There’s nothing to be afraid of,Lagerboys. G
Opposite page:Freshly picked hop
corns. Hops is one of
the main ingredientsused to produce beer.On this page: The
Camra beer festival.
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O F G O R D O N ’ S R E S T A U R A N T , G R A A F - R E I N E T
W O R D S + P H O T O : T O N Y M I L L S
When I asked Gordon howhe became involved in thehospitality business, he replied
“dumb luck ”.After a number of fits and starts bothat university and finally the corporateworld, he found himself wondering whyhe should spend so much time away f romhome, commuting back and forth atweekends, if he was lucky. During his timein the corporate world, he spent moreand more time cooking for his clients,rather than going out to the interminablerestaurants, which had nothing to offer inthe form of enjoyable conversation and
companionship. During the course of thesecook-in’s many of the clients became firmfriends, which planted the seed of himgetting involved in the hospitality industry.
It was on the 1st of April 2008, whenGordon and his wife, Rose, finally boughtinto their Karoozine dream, the AndriesStockenström Guest House. It was not thatApril Fool’s Day had anything to do withtheir buying the guest house, but his earliercomment of “Dumb Luck” seemed to beprophetic, as no sooner had they signedon the dotted line, along came the worstrecession since the collapse of Wall Streetin the thirty’s. “We were committed;”said Gordon, “to make the best of anunfortunate recession”.
I asked him why Gordon’s restaurant wassuch a success, his comment was to keep itsmall and simple, and support local withina forty-kilometre radius. Small, meaning
a maximum of twenty diners. This allowsfor interaction between the diners, mostleaving after a dinner as fledging friends,Most of his supplies are sourced locallywith the exceptions of liquid refreshments,wines and beer, as there are no distilleriesin the area. His wines are of the smallproduction and garagiste varieties. He alsomaintains two vegetable gardens for hiskitchen. Because venison is a large part ofhis cuisine, he personally hunts his supply ofvenison from the surrounding farms. Theseare mostly Kudu, Springbuck and MountainReed Buck, which is a unique dish on themenu. Using the trusted “manvan” anaging thirty something Land Rover, the
wright gordon
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two are inseparable and joined at the h ip.On my short trip to Gordon’s home, thegrand old lady made the groaning andsqueaking noises befitting her age.A surprise item on the menu is Spring Hare,considered as vermin by most farmers.Gordon has taken this dish to new heightsand made it the dish of choice.
By his own admission, Gordon cooks bythe seat of his pants, and as he has hadno formal training, with the exception ofa mercifully short stint at a national hotelgroup, when he felt that formal trainingwould be an added plus, got sick ofpeeling a never ending avalanche ofpotatoes daily for weeks on end. Reasonprevailed and thankfully, he kicked thatidea into touch. The restaurant has no
fixed menu, instead the front of housestaff recite the menu to prospective dinerswhich cover a wide spectrum of clientele,ranging from ambassadors to the localfarmer enjoying an evening out with hisfamily, explaining the salient points tothose who wish to know. The staff is drawnfrom the local community, the majorityfrom disadvantaged backgrounds andwith no formal training in the industry.They are put into the kitchen at groundlevel, and under the guidance of Gordonand his major domo, nicknamed “theGeneral’, but otherwise known as MaureenJacobus, when within earshot. Gordonremarks that should a member of thekitchen staff survive five years, it is timefor them to move on and start their ownestablishment, as the training is based onbeing self-sustaining. I asked Gordon toexplain what the Slow Cooking Movementwas all about? He explained that it allstarted in Rome when McDonald’s wanted
to put in a fast food outlet in the middleof the major food district of Rome, whichincensed a large group of gastronomiccitizens, who believed that food shouldbe enjoyed at a leisurely pace withgood company and excellent wine. Themovement spread the word, and there arenow chapters all over the world and moreimportantly, right here in Graaff-Reinetin 2010, where he became the foundermember and head of the Karoo Slow Foodconvivium.
Now to the book, “Veld to Fork,” I askedGordon what prompted him to write abook? “I have always wanted to write a
book, with hundreds of recipes floatingaround in my head, but found that when Iwanted to write them down, I was alwayschanging them. I ended up with evenmore recipes than I started out with.” Atthis point Rose, his wife, takes over bysaying, “Usually when I start something,some project or other, you can be sure
Gordon will pick up on it and take over.With the procrastination on the recipeissue, I decided to leave obvious cluesthat I had written to Random House, thepublishers, that I had this book draft for aKaroo cookbook, and in no time, with thebait taken, there he was putting the booktogether. . I love it when a plan comestogether. Reverse psychology at its best.”Gordon continues, “We were exceptionallylucky with our timing, we wrote to Linda
de Villiers regarding our book, Linda wasin a meeting at the time discussing thefact that there had not been anythingfrom the Karoo in quite a while and thatsomething should be done about it. Nosooner than she got back to her desk, shesaw our manuscript and rushed back intothe meeting with the proposal. The rest ishistory, as they say”.
Once the reviews, bookings for talk showsand arrangements for book signingsstarted to come through, some otherinteresting facts started to filterthrough. The AndriesStockenström had just beenvoted, the top guesthouse inGraaff-Reinet, and is in thetop five in the country. Whilstall the book production wasgoing on a, photographicteam was housed at theguesthouse to do the
photography “in sittu”, wherea fair amount of head bangingwent on, to lay down theground rules. Possibly a littleknown fact is that Gordon, is amore than able photographerin his own right, having been involved inmotoring journalism. He concedes thatfood photography is an art form in itselfand whilst pictures Gordon had takenof Cows and various veggies were ofsufficient standard to be included in thebook, the really artistic material was doneby the production team. And what a good job they did too, judging by the beautifulphotographs throughout the book. One
of the things that Gordon insisted on wasto have the first launch in Graaff-Reinet,where it all started. What a launch it was,seeing all the local suppliers, foodies, rightdown to the humble employee. What aproud moment for the Wright family. Well-deserved too, for all the blood, sweat andtears that has gone into what was a family
creation.
As we neared the end of the interview,I asked if there were any anecdotes,he would like to share with us. He cameback saying that Helen, the front of housereceptionist, had an “Oom Andries”
visitation on a couple of occasions. Oneoccurrence, her bedroom door in theguest house opened by itself late oneevening, and a presence in the passageoutside the dining room, has been felt,not only by Helen, but by guests finishingoff a pleasant evening with Gordon, allmentioning that there was somebodythere. Do they have their very ownbenign but voyeuristic and curious ghost?The other anecdote was of the HarleyDavidson Club, Baden Chapter, who travel
extensively all over the world. They arrivedat Gordon’s Restaurant oneevening for a meal and atthe end of the proceedings,as protocol demanded;there was a singsong toend off the festivities. Thekitchen staff had beenmonitoring what was goingon and decided that theGerman vocal attributes
were not quite up to Karoostandards, so decided tocome out of the kitchensinging their hearts out.Well, this blew the Harleycrowd away, so much
so, that everyone involved got flags andHarley Davidson memorabilia, and theguesthouse was immediately declared theSouth African headquarters of the BadenChapter. G
Andries Stockenström Guesthouse& Gordon’s RestaurantTel.049 892 4575 | Cell.083 599 9302mail: [email protected]
“Keep it small and simple .”
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www.zokuhome.com
You can nd the Slush & Shake Maker at Boardmans, @Home, Wellness Warehouse, ToyZone and online atYuppiechef.co.za for around R250.
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COFFEE, JUST THE WAY YOU LIKE ITwith Nescafé Dolce Gusto
If you’re a self-confessed coffee lover,you’ll be pleased to know you no longerhave to leave your home in search of theultimate caffeine boost. With the recentlaunch of easy-to-use capsule system,Nescafé Dolce Gusto, coffee-shop quality beverages are a mere push of a button away.With a wide variety of roast and groundcoffees, as well as hot chocolate, you
can now enjoy your coffee white, frothy,chocolate-y, black or even cold; just theway you like it. Globally, the coffee category is growingsteadily and the capsule segmentspecifically, is responsible for a third of thisincrease, indicating that lovers of this dark brew enjoy good quality coffee at the push
of a button. It is for this reason that leadingcoffee brand Nescafé has launched DolceGusto; a clever, easy to use capsule systemdesigned so that you canenjoy a range of coffees, teas and cocoas tosuit every taste. People are changing the way they drinkcoffee and the use of capsules is gaining in
popularity. At Nescafé, we strive to bringour customers beverages just the way theylike it, which is why we have brought theDolce Gusto system to South Africa. But,quality is not just about taste, it is alsoabout respecting the environment and thelivelihoods of the people we work with.This is why we strive to bring you qualityproducts that are produced in a responsible
way from bean to cup, playing our part in bringing The Nescafé Plan to life, explainsThabile Motsamai, Category MarketingManager for Nescafé.
Coffee Shop Quality in Every Cup
Exclusive to Nescafé, Dolce Gusto is
a clever, easy-to-use capsule system which
has been designed so you can enjoy a wide
range of beverages whenever you’re in
the mood. Sealed for maximum freshness,
the handy little capsules are packed withflavoursome coffee, as well as frothy milk
and tasty hot chocolate, so you can look
forward to a range of coffee, cocoa and
tea beverages. No mess, no fuss - just great
tasting drinks.
Deliciously Clever Capsules
Special care is taken when grinding
Nescafés carefully selected beans andevery capsule is packed with a delicious
range of quality roast and ground coffees.
And what’s more, if you’re a self-confessed
chocaholic you’ll love the indulgent
chocolate drinks available made from the
finest cocoa beans.
Nescafé Dolce Gusto comes in the following
11 flavours: • Chilled range: CappuccinoIce • Morning: Café au Lait and Tea latte
• Chocolate-y: Chococino and Mocha •
Black: Espresso Intenso and Americano •
Something Special: Vanilla Latte Macchiato
and Caramel Latte Macchiato • Frothy:
Latte Macchiato and Cappuccino.
Sleek and Chic
The unique machine designmakes a big impression while brewing a
perfectly delicious cup of coffee, tea or
cocoa! Whatever beverage you enjoy,
the machine’s scroll wheel indicates
the suggested dosage on your capsule.
Alternatively, you can customise your
delicious beverage exactly the way you
want it. Each drink variety can be prepared
in under one minute, due to the advanced
thermo-block technology. Your waiter
couldn’t bring your drink to you faster. It
requires no fresh milk and is clean and easy
to use, making Nescafé Dolce Gusto a truly
premium quality product.
Coffee Wizardry
With its power, operation, heating
and drip tray functionality, Nescafé Dolce
Gusto is a true wizard that makes a widerange of quality beverages in a matter of
seconds. Available in retail stores around the
country, along with a wide variety of roast
and ground coffees, as well as delicious
cocoa and tea drinks, once you’ve got it
you’ll wonder how you ever coped without it.
RECOMMENDED RETAIL PRICESDOLCE GUSTO GENIO – R1999DOLCE GUSTO CIRCOLO – R2499
AVAILABLE FROM SELECTED RETAILERS; Spar, Pick n Pay, @Home, Hirsch’s, Makro,Game, Checkers, Boardmans.
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A m a r u l a i s t h e o n l y So u t h A f r i c a n
br a n d t o m a k e i t o n t o t h e l i s t o f t h e
w o r l d ’s t o p 1 0 0 p r e m i u m s p i r i t s br a n d s
i n t e r m s o f v o l u m e s s o l d , a c c o r d i n g t o
I m p a c t D a t a ba n k , a U S- ba s e d c o m p a n yt h a t i s a l e a d i n g s o u r c e f o r d r i n k s
s t a t i s t i c s a n d a n a l y s i s . T h e l i s t f e a t u r e s
br a n d s t h a t s e l l i n e x c e s s o f a m i l l i o n
9 - l i t r e c a s e s a n n u a l l y .
P l a c e d i n 8 1 s t p o s i t i o n , i t h a s a l s o
t a k e n t h e 3 6 t h s p o t o n t h e r e c e n t l y
p u bl i s h e d I W SR l i s t o f t h e m o s t p o p u l a r
s p i r i t s br a n d s s o l d g l o ba l l y i n t r a v e lr e t a i l ( i . e . t h e d u t y - f r e e c h a n n e l ) . A t
t h e be g i n n i n g o f 2 0 1 3 , A m a r u l a w a s
i d e n t i f i e d a s t h e s e v e n t h m o s t f r e q u e n t l y
r e q u e s t e d l i q u e u r a m o n g s t t h e w o r l d ’s
t o p s t y l e ba r s by D r i n k s I n t e r n a t i o n a l .
A d d i t i o n a l l y , l o c a l l y , i t w a s r a n k e d
a m o n g s t t h e t o p t e n s p i r i t s br a n d s i n
t h e Su n d a y T i m e s To p B r a n d s s u r v e y
p u bl i s h e d l a s t m o n t h .
Gl o ba l m a r k e t i n g s p o k e s p e r s o n S i o bh a n
T h o m p s o n s a i d t h a t w h a t g a v e A m a r u l a
t h e e d g e i n a n i n t e n s e l y c o m p e t i t i v e
g l o ba l m a r k e t w a s t h e u n i q u e f l a v o u r ,
d e r i v e d f r o m t h e t a n g y m a r u l a f r u i t s
h a r v e s t e d a t t h e h e i g h t o f s u m m e r f r o m
t r e e s i n d i g e n o u s t o s u b- Sa h a r a n A f r i c a .
Sh e s a i d t h e br a n d , d i s t r i bu t e d t o o v e r
1 0 0 c o u n t r i e s w o r l d w i d e , w a s a l s o
d i s t i n c t i v e f o r i t s i m m e d i a t e a s s o c i a t i o n
w i t h A f r i c a a n d e l e p h a n t s , h i g h l i g h t e d i n
m u c h o f t h e br a n d ’ s m a r k e t i n g .
“ T h e a u t h e n t i c i t y o f A m a r u l a ’s o r i g i n s ,i t s r o m a n t i c a l l y e x o t i c p r o v e n a n c e
a n d t h e f a c t t h a t m a r u l a s a r e l o v e d by
e l e p h a n t s a n d o t h e r a n i m a l s o f t h e w i l d ,
l e n d i t a v e r y s p e c i a l a l l u r e .”
O n e o f t h e m o s t e f f e c t i v e w a y s o f
bu i l d i n g c u s t o m i s t h r o u g h s a m p l i n g , s h e
c o n f i r m e d . “ T h e br a n d h a s a n e x t r e m e l y
h i g h t r i a l - t o - c o n v e r s i o n r a t i o . O n c ep e o p l e a r e i n t r o d u c e d t o i t , t h e y a l s o
f i n d i t t o be e x t r e m e l y v e r s a t i l e . P e o p l e
e n j o y i t a s a n a f f o r d a b l e i n d u l g e n c e t o
w i n d d o w n o r a t p a r t i e s o r c l u bs . I t a l s o
i s a g r e a t w a y t o e n d a m e a l , s e r v e d w i t h
o r e v e n a s d e s s e r t . ”
T h e i n c r e a s i n g a f f l u e n c e o f A f r i c a
h a d f u e l l e d g o o d g r o w t h a c r o s s t h e
c o n t i n e n t , s h e s a i d . I t w a s t h e c a t e g o r y
l e a d e r i n b o t h A n g o l a a n d K e n y a a n d
c o n t i n u e d t o a t t r a c t l o y a l i s t s i n m a n y
o t h e r c o u n t r i e s , n o t a b l y N i g e r i a ,
M o z a m bi q u e , Z i m ba bw e a n d Z a m bi a .
A m a r u l a h a s a l s o be c o m e a h i g h l y
d e s i r a b l e d r i n k a c r o s s L a t i n A m e r i c a ,
p a r t i c u l a r l y A r g e n t i n a a n d C h i l e , w h i l e
m a i n t a i n i n g i t s p o s i t i o n a s t h e
i n d i s p u t a b l e m a r k e t l e a d e r i n B r a z i l . I n
AMARULA
A T O P 1 0 0 G L O B A L B R A N D
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A s i a i t c o n t i n u e s t o m a k e g r e a t g a i n s ,
a s i n A u s t r a l i a .
T h o m p s o n be l i e v e s t h a t A m a r u l a ’s
r e p u t a t i o n i s c o n s i d e r a b l y e n h a n c e dby i t s a c t i v e s u p p o r t f o r s o c i a l a n d
e n v i r o n m e n t a l s u s t a i n a b i l i t y . T h e n o t -
f o r - p r o f i t A m a r u l a T r u s t f u n d s r e s e a r c h
i n t o e l e p h a n t be h a v i o u r a s t h e ba s i s f o r
e l e p h a n t c o n s e r v a t i o n p r o g r a m m e s i n
p u bl i c a n d p r i v a t e g a m e r e s e r v e s . T h e
A m a r u l a E l e p h a n t R e s e a r c h P r o g r a m m e ,
r u n by P r o f e s s o r R o b S l o t o w o f t h e
U n i v e r s i t y o f K w a Z u l u - N a t a l , i s w o r l d -r e n o w n e d f o r i t s w o r k .
T h e t r u s t a l s o f u n d s f i e l d g u i d e t r a i n i n g
f o r y o u n g p e o p l e k e e n t o w o r k i n
c o n s e r v a t i o n . I t f u n d s j o b c r e a t i o n
p r o g r a m m e s , e s t a b l i s h e s a n d m a i n t a i n s
bo r e h o l e s t o e n s u r e c o m m u n i t i e s c l o s e
t o P h a l a bo r w a i n L i m p o p o h a v e a c c e s s t o
p o t a b l e w a t e r , a n d r u n s a n e a r l y - l e a r n i n g
c e n t r e c l o s e t o t h e t o w n f o r y o u n g
c h i l d r e n , m a n y o f w h o s e m o t h e r s a r e
h a r v e s t e r s o f t h e m a r u l a s f o r A m a r u l a .
“ W h e n p e o p l e d i s c o v e r h o w t h e i r
s u p p o r t f o r A m a r u l a s u s t a i n s
c o m m u n i t i e s a n d p r o m o t e s c o n s e r v a t i o n ,
i t m a k e s t h e br a n d a n e v e n e a s i e r
c h o i c e ,” s a y s T h o m p s o n .
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What’s brown on the outside, fuzzy, can tenderise meat and
repair damaged DNA in humans? The incredible KIWI FRUIT.
This amazing little fruit dates back to China over 700 years
ago, where it was considered a delicacy and was consumed
for health and well-being purposes. The kiwi is still China’s
national fruit which is not surprising, since it’s jam-packed
with goodness.
In a world obsessed with healthy lifestyles and radical diets,
surprisingly few people know that, gram for gram, kiwis
contain the highest content of vitamins and minerals of all
fruits. Kiwis have high doses of Vitamins C and E and Beta-
Carotene – making it a great antioxidant. They also contain
Potassium and Magnesium promoting a healthy heart. Kiwis
have high levels of Folate (folic acid), which is very important
for pregnant woman, as it helps prevent natural birth defectsand improves cognitive function in children. It can also aid
in cardio-vascular health. Kiwis are a natural source of fibre
and can be eaten to relieve bloating and digestive issues.
Eating “Actinidia deliciosa”, the common kiwi fruit, on a
daily basis, or even a few times a week, can have wonderful
health benefits that range from lowering the risk of blood
clots, improving respiratory-related problems (e.g. asthma
and wheezing), to protecting against Age-Related Macular
Degeneration (ARMD) which is a common cause of visionloss in older people.
In fact, eating two kiwis a day, can even repair DNA
(deoxyribonucleic acid) and reduce damage to cells
caused by oxidative stress stemming from free radicals.
Just when you think it can’t get better, kiwis produce an
enzyme, Actinidin, which is a natural tenderizer. Simply
peel the kiwi and mash it on to a piece of meat and in 10-15 minutes, you will have a tender steak and a whole new
appreciation for this amazing little fruit.G
health kick
Kiwi
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Kiwi FRUIT
CheesecakeServes: 10-12
Prep time: 20min
2 tubs of 250 g cream cheese, softened
2 cups ricotta cheese, drained (see T ip)
(500 ml)
1 cup sour cream (250 ml)
1½ cups granulated sugar (375 ml)
5 eggs
3 medium kiwis, peeled & pureed½ cup all-purpose flour (125 ml)
2 Tablespoons fresh lime juice (25 ml)
1 Tablespoon vanilla (15 ml)
Decorate:
3 medium kiwis, peeled & sliced thinly
½ cup apricot preserve (125 ml)
1. Preheat oven to 180ºC.
2. Prepare pan: 23 cm cheesecake or
spring form pan with 7.5 cm sides, lined
with parchment paper.
3. For the filling: In a large mixing bowl,
beat cream cheese, ricotta, sour cream,
and sugar on medium-high speed for 3
minutes. Add eggs, one at a time, beating
after each addition.
4. Stir in kiwi puree, flour, lime juice, and
vanilla. Pour into prepared cheesecake
pan.
5. Bake in preheated oven for 55 to 65
minutes or until the top is light brown and
the centre has a slight jiggle to it.
6. Cool on a rack for 2 hours. Cover with
plastic wrap and refrigerate for at least 6
hours before decorating.
Decoration:
Place sliced kiwis on top of cheesecake. In
a small saucepan, bring apricot preserves
to medium heat. Press through a sieve.
Brush on top of kiwis. This will keep the fruit
looking fresh.
TIP: 1. To drain ricotta, place a fine mesh
strainer over a bowl, place the cheese in
the strainer and let stand for at least 1 hour
or overnight in the refrigerator. 2. Try to
use fresh lime juice. Bottled lime juice can
have a metallic taste.
Kiwi FRUITFRIDGE custardServes : 6
Prep time: 20 min
1 cup mashed ripe kiwi (about 5 small)
1 whole kiwi
2 eggs, separated
1 pinch salt2 Tablespoons corn-starch
5 Tablespoons sugar
1 teaspoon vanilla
1 cup whole milk, very hot
½ cup whipping cream, whipped
1. Strain mashed kiwifruit to remove excess
juices.
2. In double boiler, whisk egg yolks with
wire whisk until creamy and yellow.
3. Add salt, corn-starch, half the sugar,
vanilla, and hot milk. Beat well.
4. Cook over boiling water until custard
thickens, about 8 minutes.
5. Leave to cool.
6. Beat egg whites until stiff and then
gradually add the rest of the sugar.
7. Fold in the cooled custard, mashed kiwi,
and whipped cream.
8. Pour into wine goblets and chill. Top
each with a slice of kiwi.
Grilled Tuna
with Strawberry &
Kiwi FRUIT Salsa
Serves: 2
Prep Time: 20min
2 x 200g Tuna steak
¼ cup apple cider vinegar
4 tablespoons light soy sauce
1 teaspoon garlic, minced
1 ½ teaspoons sugar
3 kiwi fruits, peeled & diced½ cup strawberries, diced
¼ cup cilantro, chopped
1. To prepare the salsa, mix the vinegar,
soy sauce, garlic, sugar, kiwis, cilantro, and
strawberries. Set aside.
2. Grill the tuna steaks to your liking.
3. Top each steak with a few tablespoons
of the salsa, and enjoy.
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H e a l t h y THE
AL TERNA TI VE26 GINJA FOOD
S AThe problem with this she says is that fast foods
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South Africa’s growingfast food habits may be quicker,easier and more convenientbut ultimately we are creating
a health disaster.South Africa has a huge burden of disease, fuelled
by a range of risk factors, with illness and disease as
well as death figures showing up as high. Results by
the first South African National Health and Nutrition
Examination Survey (SANHANES) recently showed
that nearly 80% of South African women surveyed
had a waist circumference of more than 80cm,
which is regarded as the cut-off point for obesity.
Our pallet for quick and tasty meals is only fuelling
the problem.
Dietitian Nathalie Mat explains that South Africa
suffers from what is called a double burden of
disease. “A portion of our population is struggling
to secure enough food to eat and another is
consuming too much food and is becomingoverweight.”
The SANHANES, released in August, shows that over
45% of South Africans are food secure. Out of our
food secure population, which refers to households
that have constant access to food, Nathalie
says that a growing issue is the time pressure
that influences our eating habits. “Modern life is
incredibly busy. Many more women work now than
before and dinner has to be prepared in a very
short space of time,” she explains.
Nathalie says that people aren’t necessarily lazy
when it comes to eating, but rather that food
preparation has become less of a priority. “There
are many adverts to help busy people cut down
on cooking time and fast food companies are partof the advertising. Fast foods may have become a
really convenient and easy option for some.”
The problem with this, she says, is that fast foods
tend to be low in vegetable content and the
cooking methods used tend to make them high in
fat. Nathalie explains that a fast food diet is unlikely
to provide you with the vitamin and minerals that
you need to keep your body functioning optimally.
“It’s also likely to be high in fat and low in fibre.When last were you offered the option of a whole-
wheat bun for your burger?”
With SANHANES showing that South Africans are
developing lifestyle diseases from a young age,
with diabetes, high blood pressure and cholesterol
starting to peak from as early as 25, Nathalie says
the problem is that when we eat more energy thatis used in a day, we gain weight. “Fast foods tend
to be very high in energy as they tend to be high
in fat. Fat is a very concentrated source of energy
and so we don’t need to eat a large volume of
fatty food to gain weight. Being overweight is one
of the greatest factors that increase the risk of
developing diseases of lifestyle like diabetes, high
blood pressure, high cholesterol and cancer.”
Planning is the most crucial step to improving
the quality of one’s diet, Nathalie says. While this
doesn’t mean writing down a full meal plan and
dedicating hours to chopping vegetables, she
explains that one tip is to have enough food to
cook a healthy dinner and then take left-overs for
lunch the next day. “It’s about making sure that
you have healthy foods in the house and that theyare replenished when you run out. Small changes in
your current daily habits can greatly improve your
diet quality.”
If you want to avoid becoming a South African
statistic, skip the drive-through this evening and opt
for fresh food made in your very own kitchen. G
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2 tablespoons yogurt mixture, ½ cup well, reserving 1 tablespoon pasta
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2 tablespoons yogurt mixture, ½ cupradicchio, 2 bell pepper strips, and tophalf of bun.
Nutritional Information : Amount per servingCalories: 398Fat: 15.7g
Saturated fat: 4.1g Monounsaturated fat: 7.8gPolyunsaturated fat: 2.3gProtein: 31.5gCarbohydrate: 32.9gFibber: 3.3gCholesterol: 74mgIron: 4.5mgSodium: 656mg
Calcium: 153mg
Carbonara PASTA CARBONARA FLORENTINEServes: 4Prep time: 30 min
6 centre-cut bacon slices, chopped1 cup finely chopped onion2 tablespoons dry white wine
1 package bagged prewashed babyspinach230g uncooked gluten-free spaghetti½ cup grated fresh Parmesan cheese½ tsp salt½ tsp freshly ground black pepper1 large egg1 large egg white3 Tbs chopped fresh parsley1. Heat a large non-stick skillet over
medium heat. Add bacon to pan; cook5 minutes or until crisp, stirring frequently.Remove bacon from pan, reserving 2teaspoons drippings in pan; set baconaside.2. Add onion to drippings in pan;cook 3 minutes or until tender, stirringfrequently. Add wine; cook 1 minuteor until liquid is reduced by half. Addspinach; cook 1 minute or until spinachwilts, stirring constantly. Remove fromheat; keep warm.3. Cook pasta according to packagedirections, omitting salt and fat. Drain
well, reserving 1 tablespoon pastawater. Immediately add pasta andreserved pasta water to spinach mixturein pan. Add reserved bacon; stir well tocombine. Place pan over low heat.4. Combine cheese and next 4ingredients, stirring with a whisk. Add to
pasta mixture, tossing well to coat. Cook1 minute. Remove from heat. Sprinklewith parsley. Serve immediately.
Nutritional Information : Amount per servingCalories: 373Fat: 9.8gSaturated fat: 4.3g Monounsaturated fat: 2.5gPolyunsaturated fat: 0.5gProtein: 16.1gCarbohydrate: 55.1gFibber: 2.8gCholesterol: 72mgIron: 5.6mgSodium: 773mgCalcium: 257mg
CrispsPEAR AND GINGER CRISP
Serves :8Prep time : 45 min – 1 hour
¼ cup packed brown sugar ¼ cup water 1 ½ tsp grated lemon rind2 Tbs fresh lemon juice½ tsp ground ginger 1.1 kg pears, peeled, cored, and slicedCooking spray
¾ cup all-purpose flour½ cup packed brown sugar 1 ½ tsp ground ginger ¼ tsp salt3 Tbs chilled butter, cut into small pieces1 ½ slices white bread¼ cup slivered almonds, ground¼ cup finely chopped pecans
Preheat oven to 180°.
Heat a large non-stick skillet overmedium heat. Add first 6 ingredients;cook 5 minutes, stirring occasionally.Place pear mixture in a 2-quart
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casserole lightly coated with cooking 3 apricots, pitted and thinly sliced ½ tsp salt
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g y gspray.Lightly spoon flour into a dry measuringcup; level with a knife. Combine flour,½ cup brown sugar, 1 ½ teaspoonsginger, and salt; cut in butter with apastry blender or 2 knives until mixture
resembles coarse meal.Place bread in a food processor; pulse10 times or until crumbs measure ¾ cup.Stir breadcrumbs and nuts into flourmixture.Sprinkle flour mixture evenly over pearmixture. Bake at 180° for 40 minutesor until filling is bubbly and topping isgolden.
Nutritional Information: Amount per servingCalories: 305Calories from fat: 28%Fat: 9.6gSaturated fat: 3.1g Monounsaturated fat: 4gPolyunsaturated fat: 1.6gProtein: 3.4gCarbohydrate: 55.1gFibber: 4.7gCholesterol: 12mgIron: 1.8mgSodium: 155mgCalcium: 53mg
Salad ARUGULA SALAD WITH CHICKEN ANDAPRICOTS :Serves:4Prep time: 30min
2 (200g) skinless, boneless chickenbreast halves1 Tbs chopped fresh parsley2 tsp chopped fresh tarragon½ tsp salt, divided¼ tsp freshly ground black pepperCooking spray3 Tbs olive oil4 tsp white wine vinegar
Dash of freshly ground black pepper4 cups baby arugula4 cups mixed salad greens
p p y1 ⁄ 3 cup thinly vertically sliced red onionMethod :1. Prepare grill to medium-high heat.2. Place chicken between 2 sheets ofheavy-duty plastic wrap; pound eachpiece to 1cm thickness using a meat
mallet or small heavy skillet. Sprinklechicken with parsley, tarragon, ¼teaspoon salt, and ¼ teaspoon pepper.3. Place chicken on grill rack coatedwith cooking spray; grill 4 minutes oneach side or until done. Transfer to aplate; cool to room temperature.4. Combine oil, vinegar, remaining ¼teaspoon salt, and dash of pepper in asmall bowl, stirring with a whisk.
5. Combine arugula, greens, apricots,and onion in a large bowl. Pourvinaigrette over arugula mixture; tosswell to coat. Place about 2 cupsarugula mixture on each of 4 plates.Cut chicken breast halves crosswise intothin slices; top each serving evenly withchicken. Serve immediately.
Nutritional Information : Amount per serving
Calories: 243Fat: 12.9gSaturated fat: 2.1g Monounsaturated fat: 8.3gPolyunsaturated fat: 1.7gProtein: 22.2gCarbohydrate: 10.1gFibber: 2.9gCholesterol: 54mgIron: 2.1mgSodium: 364mgCalcium: 86mg
PizzaWITH CARAMELIZED FENNEL,ONION, AND OLIVESServes: 6Prep time: 60 min
Dough:
1 ¼ tsp dry yeast2 ⁄ 3 cup warm water2 cups all-purpose flour, divided
pCooking spray2 tsp yellow cornmealTopping:1 Tbs olive oil4 cups thinly sliced fennel bulb (about 4small bulbs)
2 cups thinly sliced onion½ tsp salt¼ tsp dried oregano¼ tsp dried thyme¼ tsp black pepperRemaining ingredients:1 cup bottled tomato-basil pasta sauce(such as Classic)1 cup shredded part-skim mozzarellacheese
¼ cup coarsely chopped pittedkalamata olives
1. To prepare dough, dissolve yeast inwarm water in a large bowl, and letstand 5 minutes. Lightly spoon flour intodry measuring cups; level with a knife.Add 1 ¾ cups flour and salt, and beatwith a mixer at medium speed untilsmooth. Turn dough out onto a flouredsurface. Knead until smooth and elastic(about 10 minutes); add enough ofremaining flour, 1 tablespoon at a time,to prevent dough from sticking to hands(dough will feel tacky).2. Place dough in a large bowl coatedwith cooking spray, turning to coat top.Cover and let rise in a warm place,free from drafts, 45 minutes or untildoubled in size. (Press two fingers intothe dough. If an indentation remains,dough has risen enough.) Punch doughdown; knead 5 times, and let rest for 15minutes. Roll dough into a 28cm circleon a floured surface. Place doughon a (30 cm) pizza pan or bakingsheet coated with cooking spray andsprinkled with cornmeal. Crimp edges ofdough with fingers to form a rim.3. To prepare the topping, heat theoil in a large non-stick skillet coated
with cooking spray over medium-highheat. Add the fennel and the next 5ingredients (fennel through black
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pepper), and cook for 20 minutes ortil ld ti i f tl
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until golden, stirring frequently.4. Preheat oven to 230ºC.Spread sauce over crust, leaving a ½cm border; sprinkle with fennel mixture,cheese, and olives. Bake at 230°C for 18minutes or until browned
Nutritional Information : Amount per servingCalories: 296Calories from fat: 23%Fat: 7.5gSaturated fat: 2.6g Monounsaturated fat: 3.7gPolyunsaturated fat: 0.6gProtein: 11.9gCarbohydrate: 45.4gFibber: 4.5gCholesterol: 10mgIron: 3.1mgSodium: 653mgCalcium: 220mg
S’moresGLUTEN-FREE S’MORE BARS:Serves: 24Prep time: 3h 35min
5 gluten-free digestive biscuits, broken¾ cup gluten-free flour½ cup packed brown sugar ¼ cup chilled unsalted butter, cut into1cm pieces1 large egg6 Tbs heavy whipping cream2 bars semisweet chocolate, chopped2 cups miniature marshmallows
1. Preheat oven to 180°.2. Line an 8-inch square metal bakingpan with aluminium foil, allowing foil toextend over edge of pan.3. Place digestive biscuits in a foodprocessor; process until finely ground.Weigh or lightly spoon flour into drymeasuring cups; level with a knife. Addflour and sugar to crumbs; pulse untilcombined. Add butter; pulse 15 times
or until blended. Add egg; process untilmoist. Press crumb mixture into bottomof prepared pan.
4. Bake at 180° for 15 minutes. Coolcompletely in pan on a wire rack.5. Cook cream in a heavy saucepanover medium-high heat to 180° oruntil tiny bubbles form around edge(do not boil). Remove from heat. Addchocolate, stirring until smooth. Foldin marshmallows. Spread chocolatemixture over cooled crust. Cover andchill 2 hours and 30 minutes or until firm.Holding edges of foil, lift mixture frompan, and carefully peel off foil. Place ona cutting board. Cut into bars.
Nutritional Information Amount per servingCalories: 138Calories from fat: 0.0%Fat: 6.7gSaturated fat: 3.9g Monounsaturated fat: 1gPolyunsaturated fat: 0.2gProtein: 1.5gCarbohydrate: 19.1gFibber: 0.9gCholesterol: 19mgIron: 0.2mgSodium: 24mgCalcium: 10mg
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LOVE FOR
SICILIANCUISINE
Feasting is still an incredibly important part of Sicilian life.None of life’s milestones, birth, baptism, rst communion,
marriage, is considered properly marked without asubstantial feast, accompanied by plenty of Italian wine,
although much of this is also a matter of keeping upappearances. In the North they explain this as “Il culto
della famiglia e del mangiare”.
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SICILIAN ROASTEDARTICHOKES WITH LEMON
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GRILLED SARDINESWITH SALMORIGLIO SAUCE
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SICILIAN ROASTEDARTICHOKES WITH LEMON
• 1 teaspoon oregano, dried
• 2 tablespoons fresh parsley, nely chopped
allow to rest for another 30 minutes. Rinse
eggplant slices. Dry with paper towels. Dice
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ARTICHOKES WITH LEMON
• Artichokes
• Olive oil
• Fresh lemons
• Salt
PREPARING THE ARTICHOKES: 1. Trim all the
little leaves off around the bottom of the
artichokes. 2. Trip off the pointy end using a
serrated knife. 3. Trim off the thick ends of the
stem. 4. Cut off the pointy ends of the leaves.
(for presentation purposes) 5. Cut in half and
remove the prickly/fuzzy choke in the center.
Use a spoon or little knife. As you nish each
half, put into a bowl lled with cold water
and the juice of one lemon.
1. Prepare the artichokes as shown above.
If soaking the artichokes in water, drain and
pat dry. Preheat oven to 190ºC. 2. Select
pan – be sure the pan allows each artichoke
half to lay at. Drizzle bottom of pan with
a few tablespoons of olive oil. 3. Slice one
lemon – you should have at least one slice
for each artichoke half. Place the lemon
slices in the pan. Take each artichoke half
and rub with olive oil and place cut-side
down on a lemon slice. Don’t worry if you
have extra lemon slices in the pan. 4. Seal
the pan tightly with foil and place in oven.
Roast the artichokes until the centers are
tender about 45 minutes to an hour. 5.
Remove from oven. Turn artichokes cut sideup and sprinkle with salt. Squeeze the juice
of another lemon on top prior to serving.
GRILLED SARDINESWITH SALMORIGLIO SAUCE
• 1 ⁄ 2 cup etra-virgin olive oil
• Juice of 2 lemons• 1 ⁄ 4 cup of hot water
• 1 large clove of garlic, nely minced
• Salt and ground black pepper to taste
• 12 fresh sardines, cleaned
• Etra lemons, sliced thinly
1. In a small bowl, combine all theingredients up to the salt and freshly ground
pepper. Whisk until all the ingredients are
incorporated. Add the salt and pepper to
taste. 2. Prepare a medium hot grill. Spray
or wipe the grill with oil. Season the sardines
with a little olive oil and a sprinkle of salt.
When grill is hot, grill until sh are cooked
through and nicely charred, only about 2-3
minutes per side. 3. Remove from grill and
place on a platter. Drizzle the sauce over the
sardines. Serve the extra on the side along
with extra lemons. Serve warm.
FUSILLI WITH EGGPLANT,TOMATOES, CAPERS, PINENUTS AND RAISINS• 2 medium sized eggplants
• 1 ⁄ 4 cup etra virgin olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 ⁄ 2 cup pine nuts
• 1 ⁄ 3 cup capers (rinsed if using salted;
drained if using vinegar-packed)
• 1 ⁄ 2 cup raisins or currants
• 1 can diced San Marzano tomatoes in their
juice
• Salt and Freshly ground pepper• 450g fusilli pasta (or similar shape)
• 1 ⁄ 2 cup freshly grated Parmigiano
Reggiano cheese
• 1 ⁄ 2 cup basil leaves, diced
1. Slice eggplants into 1 ⁄ 2 inch slices, crosswise.
Place in colandar and salt. Allow to rest for
30 minutes to allow bitter juices to extract
from eggplant. Flip to other side, salt and
to 1 ⁄ 4 to 1 ⁄ 2 inch pieces. 2. Over medium high
heat in a heavy saucepan, heat the olive
oil and then sauté the diced onion until
soft (about 5 minutes). Add the garlic and
sauté for another minute. Stir in the dicedeggplant and sauté until the eggplant
is tender (about 10 minutes). 3. Stir in the
pine nuts, capers and raisins. Sauté for a
few minutes. Add the diced tomatoes. 4.
Simmer for 15 minutes until the eggplant
is soft and tomatoes have broken down.
Season to taste with salt and pepper. 5. In
the meantime, bring a pot of salted water
to boil. Add the fusilli and cook according
to package directions until al dente (about
12 minutes). Drain pasta and add to pasta
sauce. 6. Cook for about a minute to allow
the sauce to coat the pasta. 7. Place
in serving dish. Stir in the freshly grated
Parmigiano cheese. 8. Sprinkle with basil.
PASTA CON LE SARDE
(PASTA WITH SARDINES)• 1 ⁄ 3 cup sultanas, soaked in 1 ⁄ 2 cup dry
white wine
• 1 ⁄ 2 teaspoon saffron stamens
• 1 ⁄ 4 cup etra virgin olive oil
• 1 clove garlic, peeled and bruised
• 1 ⁄ 4 cup fresh breadcrumbs
• 1 ⁄ 2 cup pine nuts
• 1 head baby fennel
• 1 onion, nely diced• 1 cup fennel fronds
• 1 fresh chilli, chopped
• 12 sardines, lleted
• 1 lemon zest
• 375g bucatini or spaghetti
1. Soak the sultanas in white wine (you can
use water instead) and set aside. 2. Soak the
saffron in a little bit of water and set aside.
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3. Heat the garlic with a splash of olive oil in
a large frypan 4 When it starts to become
•Homemade tomato sauce
(if nishing in sauce)
side – roughly 3-5 minutes per side. Remove
from pan once browned 5 Once all rolls are
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a large frypan. 4. When it starts to become
fragrant, add the breadcrumbs and cook
on medium heat, stirring frequently until they
become golden. Place them in a bowl and
discard the garlic. 5. In the same pan, placethe rest of the olive oil, half the fennel fronds
and the onion and cook until softened,
about 8 to 10 minutes on low heat. 6. Whilst
you are doing this, heat a large pot of salted
water in which you will cook the pasta. 7.
Add the grossly chopped head of fennel to
the water. When it is boiling, add the pasta
and cook for the required time according
to the instructions on the packet. 8. When
you have about 5 minutes to go before the
pasta is ready, add the sultanas with wine,
saffron, chilli, pine nuts and the sardine llets
and then turn the heat up to medium-high.
9. Stir the sauce with a wooden spoon fairly
regularly and after about 3 minutes, remove
from the heat.
INVOLTINI DI MANZO(SICILIAN BEEF ROLLS)
• 1 cup of breadcrumbs• 1 ⁄ 3 cup of fresh young Pecorino
cheese
• 1 ⁄ 3 cup of grated Parmigiano
reggiano
• 2 tablespoons pine nuts (pignoli)
• 2 tablespoons raisins
• 2 cloves of garlic, diced• 3 tablespoons fresh parsley, chopped
• Salt and freshly ground pepper
• 2 tablespoons etra-virgin olive oil
• 8 slices of very thin beef (you can
usually nd meat labelled braciole
meat in the market)
• 4 very thin slices of mortadella or
prosciutto
• Olive oil to fryTO FINISH:
(if nishing in sauce)
• 2 Eggs, Freshly ground breadcrumbs
and lemons (if nishing with lemon)
1. Place the breadcrumbs in a medium sizedbowl. Add the Pecorino, parmigiano, pine
nuts, raisins, garlic and parsley. Toss together
and season to taste with salt and freshly
ground pepper. 2. Drizzle the mixture while
tossing with 2 tablespoons of extra virgin olive
oil and toss. The olive oil will help to hold the
lling together but should not leave the lling
soaked – use your discretion. 3. Lay out one
slice of beef. (If not very thin, pound with a
meat mallet or rolling pin until very thin.) Trim
one slice of mortadella to t beef, leaving
about 1 ⁄ 2 inch around all sides. 4. Spoon
about 2 tablespoons of the lling on top of
the mortadella. Be careful not to overdo it
with the lling. 5. Fold in the sides of the beef
slice. Tuck in the end nearest you and roll up
the slice. Secure with a toothpick. 6. Repeat
for remaining slices.
TO FINISH IN TOMATO SAUCE: 1. Heat 2
tablespoons of olive oil in a large skillet over
medium heat. Once hot but not smoking,
brown the rolls on each side – roughly 3-5
minutes per side. Remove from pan once
browned. 2. Once all rolls are browned,
place back in the skillet. 3. Cover with
homemade tomato sauce and simmer for
30-45 minutes until the rolls are cooked. 4.
Remove the toothpicks and serve hot – passthe extra parmigiano and enjoy!
TO FINISH WITH LEMON: 1. Lightly beat 2
eggs in a medium sized bowl. 2. Place 1
cup of breadcrumbs in another bowl. 3.
Dip the beef rolls rst in the egg, then in the
breadcrumb, making sure all surfaces are
breaded. 4. Heat 2 tablespoons of olive oil
in a large skillet over medium heat. Oncehot but not smoking, brown the rolls on each
from pan once browned. 5. Once all rolls are
browned, place back in skillet and cook over
medium low heat until cooked through –
about 20 minutes. 6. Remove toothpicks and
serve hot, with fresh lemon wedges. Enjoy!
BAKED HALIBUTWITH SPINACH AND LEEKS
• 1 tablespoon plus 1 teaspoon unsalted
butter, divided
• 280g baby spinach
• 2 medium leeks (white and light-green
parts only), cut into halves lengthwise,
rinsed and thinly sliced (about 1 cup)
• 2 large garlic cloves, minced
• 1 ⁄ 4 cup dry white wine
• 1 ⁄ 4 cup heavy cream
• 1 ⁄ 2 teaspoon coarse salt, divided
• 1 ⁄ 4 teaspoon freshly ground black pepper
• 1 pinch nutmeg
• 2 tablespoons freshly grated Parmesan
cheese
• 4 (170g) skinless halibut (or cod) llets
• 2 teaspoons olive oil
1. Preheat oven to 205ºC 2. Heat a large
skillet over medium-high heat and add
1 teaspoon butter. Add spinach in two
batches, and cook, tossing, until just wilted,
about 2 minutes per batch. Transfer to a
colander, let cool, then squeeze to release
excess liquid. 3. Pour off any liquid in skillet.Reduce heat to medium. Add remaining
1 tablespoon butter and leeks. Cook until
softened but not browned, about 5 minutes.
Add garlic and cook, stirring, 1 minute more.
Add wine, increase heat to medium high,
and cook until wine is almost evaporated,
about 2 minutes. Add cream and simmer
until just slightly thickened, about 2 minutes.
Add 1 ⁄ 4 teaspoon salt, pepper and nutmeg.Stir in Parmesan, and gently fold in spinach.
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Keep warm. 4. Arrange halibut on a
parchment-lined baking sheet, brush with
oil, and sprinkle with remaining 1 ⁄ 4 teaspoon
salt. Bake 10 minutes, or until just cooked
through. Divide spinach mixture among
serving plates and top with halibut.
BLOOD ORANGEOLIVE OIL CAKE
• Butter for greasing the cake pan
• 6 blood oranges with healthy skins,
rinsed and dried well with
paper towels
• 2 cups sugar
• 1 cup European-style yogurt
• 6 eggs
• 21 ⁄ 2 cups our
• 3 teaspoons baking powder
• 1 ⁄ 2 teaspoon baking soda
• 1 ⁄ 2 teaspoon ne salt
• 1 1 ⁄ 3 cups etra virgin olive oil
SPECIAL EQUIPMENT:
• 9″ 13″ rectangular cake pan
• Citrus zester or rasp zester
• Two large stainless steel bowls, 1 small
stainless steel bowl
• Orange juicer
• 1L measuring cup
• Large wire whisk
• Spatula• Wire cooling rack
1. Preheat oven to 180ºC. Grease the cake
pan by placing 1 tablespoon of butter in a
paper towel and rub all over the the inside
of the cake plan including the corners.
2. Put the sugar in a large stainless steel
bowl. Grate the zest from 4 (of the 6)
oranges into the sugar. Reserve the
oranges. Using your hands, rub the zest
into the sugar until well distributed and
combined with the sugar. 3. In one of
the large stainless bowls, combine the
our, baking powder, baking soda and
salt. Whisk the ingredients together. 4.
Supreme four of the oranges into a small
bowl. This is the technique of removing
the segments from the oranges, cutting
them out of the membranes. Remove any
seeds from the oranges and break them
up into small pieces with your ngers. 5. At
this point you’ll have 2 blood oranges left.
Into a 1 quart measuring cup, juice the
oranges. You should have about 1 ⁄ 2 cup of
juice. Don’t worry if it’s less. Add enough
of the yogurt to make 1 1 ⁄ 3 cups total of
the liquid. 6. Pour the blood orange juice
and yogurt mixture into the sugar mixture
and whisk well to combine. 7. Add the
eggs and whisk well again. Gently whisk
the dry ingredients into the wet ones. Now
using a spatula, fold in the olive oil – a little
at a time. Add the blood orange pieces
and gently fold into the batter. 8. Pour
the mixture into the prepared cake pan –
scraping out the remaining batter with the
spatula. Smooth the top. 9. Bake the cake
in the oven for about 55 minutes. The cake
should be golden brown. 10. Let the cake
cool until you can handle the pan. Flip thecake out onto a cutting board and then
onto a wire cooling rake. 11. Serve with the
honey whipped cream and crema Inglese.
HONEY WHIPPED CREAM – INGREDIENTS
AND DIRECTION:
Dissolve some honey into whipping cream.
Don’t use too much, perhaps 1 tablespoon
per 1 cup of whipping cream. Whip the
cream as you would normally. The whisk
attachment in a Kitchen Aid stand mixer
easily does the trick. It takes 5 minutes or
less to whip.
CREMA INGLESE – INGREDIENTS AND
DIRECTION:
Crema Inglese is the pastry cream used in
the Italian dessert Zuppa Inglese.
• 1 cups whole milk (don’t use low-fat milk)
• Zest from one lemon
• 1 egg
• 2 egg yolks
• 1 ⁄ 3 cup sugar
• 1 ⁄ 3 cup unbleached our
• 1 teaspoon vanilla extract.
SPECIAL EQUIPMENT:
• Large wire whisk
1. Add the milk and lemon zest of a pot
and place on medium-high heat. Bring to
just short of a boil and then remove from
heat. Keep a close eye on this. Milk boils
over quickly when it comes to a boil. 2. In
a medium bowl, whisk the egg, egg yolks
and sugar until creamy. Slowly add the
our and whisk into the mixture. Add the
vanilla and whisk. 3. Very slowly add the
egg-sugar mixture to the hot milk whisking
as you do. Be sure to do this slowly andwhisk well or you’ll end up with scrambled
eggs. 4. Put the pot back on the stove
over medium-high heat and whisk until the
mixture thickens. About 5 minutes. 5 . Let
the crema cool somewhat, cover with foil
and refrigerate for 2 hours before serving.
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BAKED HALIBUTWITH SPINACH AND LEEKS
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TA K E A T R I P T H R O U G H
N A M A Q U A L A N D
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WORDS: TAMMY SUTHERNS
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VENTURE THROUGH NAMAQUALAND IN THE NORTHERNCAPE AND MAKE YOUR WAY UP TO THE FISH RIVER CANYON IN
NAMIBIA FOR A NEW KIND OF OUTDOOR EXPERIENCE.
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“NAMAQUALAND IS MORE THAN STONE AND SAND. IT IS RICH WITH COLOURFUL HISTORY& CULTURE”
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One this page: Fish River Canyon early morning view. Opposite page, clockwise from top left: Fine dining busheperince at Fish River Lodge; Canyon boulders in the river; Quiver tree at sunset; Luury room at the Fish River Lodge.
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FISH RIVER CANYON IS THE
SECOND LARGEST CANYON
IN THE WORLD AND IS WELL
WORTH THE DRIVE.
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Alexander Bay and the Orange River mouth
and estuary are two spots that should
denitely feature on the itinerary as well as
the 56 metre Augrabies Waterfall Van Dyk
The changing climates yield different
environments at different times of the year,
but it is beautiful throughout with some
of the must-sees including quiver trees
some between 10km and 20km away.
www.madbookings.com feature a variety of
options.
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the 56 metre Augrabies Waterfall. Van Dyk
says it’s a safe environment to explore.
Follow the Namaqualand Flower Route
by travelling north from Cape Town,
passing towns like Garies, Springbok,
Kamieskroon and Port Nolloth to truly
experience the famous Namaqualand
ower show. On route are a parks and
reserves to visit including Richtersveld
National Park, Goegap Nature Reserve and
Skilpad Wild Flower Reserve. Richtersveld
is a World Heritage site, considered a
‘mountain desert’ near the Orange River.It is an important conservation area and
incorporates the local community via an
arrangement with SANParks so that there is
co-management. Beautiful because of its
canyons, mountain ranges and colourful
landscapes, this is a place for every South
African to stop and experience. Geogap
features hundreds of indigenous ower
species, 45 mammal species includingspringbok, gemsbok and the Hartman’s
mountain zebra as well as a variety of bird
specials, reptile and amphibian. At the 1 000
hectare Skilpad Wild Flower Reserve, see
some of the most beautiful Namaqualand
owers between August and October.
Namaqua National Park is another must;
a diverse park with wildowers during theseason, as well as over 3 500 plant species.
of the must sees including quiver trees,
klipspringer, the unspoilt coastline and quartz
patches. The park is about 495km from Cape
Town, situated off the N7 route to Namibia.
Van Dyk says, “Namaquland is denitely
worth the while to visit, not only for its owers,
but also the wonderful people. The scenery
and the nature make this region a denite
gem, like the diamonds mined in the towns
of De Beers, Kleinzee and Koingnaas.”
FISH RIVER CANYON
After a glorious adventure throughNamaqualand, the 180km long Fish River
Canyon is an iconic spot to visit. In the
middle of nowhere, Fish River Canyon is the
second largest canyon in the world and is
well worth the drive.
STAYING
The remote area has a few accommodation
offerings close to the canyon including Ai-Ais resort and Fish River Lodge. Ai-Ais offers
chalets, river view double rooms, mountain
view double rooms and camping. Fish River
Lodge is an eco-friendly lodge that has
been built on the edge of the canyon, set
on the western side in Canyon Nature Park.
There are also a number of B&Bs, self-
catering cottages, campsites and guesthouses in the area of the Fish River Canyon,
EATING
Due to its remote nature, you’ll probably
have to rely on accommodation or places
on the way to the canyon for a culinary
experience. Kakamas, which is still in South
Africa, has some good restaurants so ensure
you get your foodie x before heading
on this adventure. Be sure to try the ala
carte menu at Vergelegen, which offers
everything from biltong soup to springbuck
Carpaccio to oxtail, on your way.
ACTIVITIESSome of the accommodation options at Fish
River Canyon offer spa treatments, as well
as bird watching and some sports like tennis,
but the real activity to immerse yourself in
if you’re visiting this area is hiking. The Fish
River Hiking trail follows 85km of the Fish River
Canyon, where hikers camp with the starting
point near Hobas and the end point at
Ai-Ais Hot Springs Spa. Fish River Lodge alsooffers unique hiking experiences, such as its
ve-night hike, as well as 4x4 access into the
canyon.
These areas go hand-in-hand as an amazing
travel experience through South Africa
and into the south of Namibia. Great for a
romantic getaway or for the whole family,
this route combines food and fun withbreathtaking views. G
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with
SUBSCRIBEAND WIN
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Spier have been growing grapes and making winesince the early 1700s. More recently, their wineshave won numerous awards, both locally and
internationally. This month one lucky reader wins aselection of Spier’s award winning wine worth R600
including Spier’s much loved 21 Gables range named
after the 21 historical gables found on the farm. Formore info visit www.spier.co.za. Ts & Cs apply.
V a l u e d a t
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GO TO:www.ginjafood.com
EMAIL:[email protected]
CALL:031 563 0054
POST:Ginja Food,P O Box 20111,Durban North, 4016
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SAVE WITH GINJA6 Editions R171 (- 5%)12 Editions R324 (- 10%)
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R E D C A R N A T I O NC H E F S T A K E T H E C A K E
The Unilever Food Solutions Chef of the Year Competition is one of the country’s foremost food competitionsand the recognition prestigious for and of the winning award recipients. This year, the Confectionary Show-case title was won by The Oyster Box’s executive sous pastry chef, Joanita Venter, who walked away with
prize money of R7 000 and a oating trophy. Runner up in the event was Nathan Jacobs, sous pastry chef atThe Twelve Apostles Hotel & Spa in Cape Town, also a member of the Red Carnation Collection of boutique
hotels.Joanita created a four-tiered chocolate orange checker cake layered with orange and lemon curd andchocolate orange ganache, covered in chocolate fudge icing, coated in shine chocolate ganache and
macaroons. The award-winning creation incorporated Unilever Food Solutions professional ingredients includ-ing Marvello, Meadowland Classique and Continental Cake Mix.
Entries were judged on preparation, presentation, taste and the innovative use of the ingredients, by some ofSouth Africa’s top chefs. Unilever Food Solutions has been hosting the annual Chef of the Year since the early
1970s, a competition that is all about pushing the boundaries of creativity, imagination and skill.
“Choosing these winners couldn’t have been an easy task for the judges as the nal competition was madeup of some of the most talented individuals in the SA culinary industry,” said Craig Elliott, Executive Head Chef
of Unilever Food Solutions South Africa.
Joanita Venter, has been a chef for 17 years; she did her in-service training with the Three Cities Group andhas worked at The Oyster Box since it opened four years ago. Her previous professional experience included
Alpine Heath in the Drakensberg, Sandton Sun, Shamwari Game Reserve and the Southern Sun Elangeni.
Nathan Jacobs, began his professional career in 2005, with a Certicate in Professional Cookery. He hasworked at the Twelve Apostles Hotel & Spa for the past two years, following an extensive stint in the USA and
more recently at the Hilton Hotel City Centre in Cape Town. He graduated from the South African Chefs
Academy in Cape Town with a Diploma in Pastry in 2012, with distinction as as the Top Achiever in his year. G
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C E L E B R A T E W I T H B A K I N G
THE FESTIVE SEASON IS APPROACHINGSOON AND THERE IS NO BETTER WAY
TO CELEBRATE THAN WITH CAKE
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CHOCOLATE-DIPPYDOUGHNUTS
CHOCOLATE-DIPPY DOUGHNUTS
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CHOCOLATE DIPPY DOUGHNUTS
• 150G (1 CUP) PLAIN FLOUR • 70G (1 ⁄ 3 CUP) CASTER SUGAR • 1 TSP BAKING POWDER • 60ML (1 ⁄ 4 CUP) MILK
• 50G BUTTER, MELTED • 1 EGG, LIGHTLY WHISKED • 100G DARK CHOCOLATE, FINELY CHOPPED• 125ML (1 ⁄ 2 CUP) THICKENED CREAM • 50G CRUSHED PISTACHIOS (OPTIONAL)
1. Combine our, sugar and baking powder in a bowl. Make a well. Stir in milk, butter and egg until smooth.
Spoon into a sealable plastic bag. Cut 1 corner to make a hole. Pipe among 12 doughnut pans.
Bake for 18-20 minutes or until a skewer inserted into doughnuts comes out clean.
2. Stir chocolate and cream in a saucepan over medium heat for 5 minutes or until smooth. Set aside for 20 minutes to thicken slightly.
3. Dip light-side of doughnuts into the chocolate mixture. Place, glaze-side up, on a tray to set.
4. Sprinkle with pistachios while the chocolate is warm.
FIG AND ORANGE HONEY CAKES
• 3 ⁄ 4 CUP SUGAR • 2 TEASPOONS FINELY CHOPPED ORANGE ZEST (SAVE THE JUICE)
• 12 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE • 3 EGGS
• 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA ExTRACT
• 1 1 ⁄ 2 CUPS ALL-PURPOSE FLOUR • 1 ⁄ 3 CUP HAZELNUT FLOUR • 3 ⁄ 4 TEASPOON SALT
• 3 ⁄ 4 TEASPOON BAKING POWDER • 9 FIGS, WASHED AND STEMMED • 4 TABLESPOONS HONEY• 2 TABLESPOONS FRESHLY-SQUEEZED ORANGE JUICE (FROM THE ZESTED ORANGE)
1. Preheat the oven to 205ºC. Spray mini-popover pan with non-stick baking spray. Set aside.
2. Combine the sugar and orange zest, pressing down with a spoon to release the oil from the zest.
Cream the butter and sugar/orange zest mixture until creamy, about 5 minutes.
Add the eggs one at a time and beat until smooth. Add the vanilla extract and stir to combine.
3. Whisk together the our, hazelnut meal, salt and baking powder in a small bowl. Add the dry ingredient mixture all
at once to the egg mixture and beat to combine.
4. Cut 3 gs into quarters and cut the remaining 6 gs into 4 slices.5. Fill the molds equally about 2 ⁄ 3 full and submerge a g quarter into the batter. Arrange two slices on top of the batter.
Bake for about 16 to 18 minutes or until the cake is just rm.
Allow to cool for about 10 minutes then invert the popover pan to remove the cakes.
6. While the cakes are cooling, stir together the honey and orange juice until well combined.
Brush the orange honey generously over each cake.
7. Cakes can be served warm or at room temperature, perhaps with a dollop of mascarpone cream and chopped walnuts.
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FIG AND ORANGE HONEY CAKES
BLOOD ORANGE HAZELNUT MUFFINS
FOR THE BLOOD ORANGE GLAZE: 11 ⁄ 2 CUPS POWDERED SUGAR • 1 ⁄ 4 CUP FRESHLY SQUEEZED BLOOD ORANGE JUICE
• 2 TEASPOONS BLOOD ORANGE ZEST• PINCH OF SALT
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FOR THE MUFFIN BATTER: 1 1 ⁄ 2 CUPS ALL-PURPOSE FLOUR • 1 ⁄ 3 CUP HAZELNUT FLOUR
• 2 ⁄ 3 CUP SUGAR • 1 TABLESPOON BAKING POWDER • 1 ⁄ 2 TEASPOON SALT• 1 ⁄ 2 CUP (8 TABLESPOONS OR 1 STICK) UNSALTED BUTTER, MELTED
• 1 CUP SOUR CREAM • 1 EGG • 1 ⁄ 4 CUP FRESHLY SQUEEZED BLOOD ORANGE JUICE • 1 TABLESPOON BLOOD ORANGE ZEST
1. Preheat the oven to 205ºC . Line a mufn tin with paper liners. Set aside.
2. Make the glaze by combining the powdered sugar, orange juice and orange zest. Whisk until smooth.
Adjust the consistency of the glaze, as needed, by adding more orange juice if too thick or more sugar if too thin. Set aside.
3. In a large bowl, combine the ours, sugar, baking powder and salt. Set aside. In another bowl,
whisk together the melted butter, sour cream, egg, orange juice and orange zest.
4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.Scoop the batter evenly into each cup of the mufn tin.
5. Place into oven and bake for 16-18 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Cool mufns for 10 minutes and then dip the top of each mufn into the glaze.
6. Allow glaze to set before serving.Brush the orange honey generously over each cake.
CHOCOLATE PEANUT BUTTER
CHEESECAKES WITH CARAMELIZED BANANAS
FOR THE CRUST: 1 1 ⁄ 2 CUPS GRAHAM CRACKER CRUMBS • 1 ⁄ 4 CUP BUTTER, MELTED • 4 TABLESPOONS SUGAR • A HEALTHY PINCH OF SALT
FOR THE FILLING: 2 (230G) PACKAGES CREAM CHEESE, SOFTENED • 1 CUP SUGAR • 1 TEASPOON VANILLA ExTRACT
• 1 ⁄ 2 CUP CREAMY PEANUT BUTTER • 3 TABLESPOONS FLOUR • 2 EGGS
FOR THE GANACHE: • 230G DARK CHOCOLATE, FINELY CHOPPED • 1 ⁄ 2 CUP HEAVY CREAM
• 2 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE
FOR THE TOPPING: 2 RIPE BANANAS • 2-3 TABLESPOONS BROWN SUGAR
1. Heat oven to 180ºC. Line a two 12-count mufn tins with cupcake liners.
2. Prepare crust by mixing together graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until well combined.
Scoop a heaping tablespoon of the crust mixture into the bottom of each cup. Use the rounded back of the spoon to press crust
down into cup and slightly up the sides. Set aside.
3. In the bowl of a stand mixer tted with the paddle attachment, beat cream cheese and sugar together until smooth, scraping
sides and bottom of bowl as needed. Add vanilla and peanut butter. Beat again until smooth. With the mixer running, sprinkle in the
our, and then add the eggs, one at a time, until creamy and fully incorporated.
4. Scoop the peanut butter mixture into a piping bag and squeeze the mixture into the cups, using a circular motion until almost full.Bake until centers are set, about 18 to 20 minutes. Allow to cool to room temperature on a cooling rack.
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BLOOD ORANGE
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HAZELNUT MUFFINS
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NECTARINE, PEACH, AND
BLACKBERRY CAKE
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2.Delicious Showin Johannesburg
4.We chatted to ChefBenny Masekwameng,Executive Chefat Tsogo Sun.
5. Good Food & Wineshow in Johannesburg1.
Veritas awardsin Cape Town
Above: 3 of the 2013 Veritas TopAchievers: Johann Fourie (KWV),Elzette du Preez (De Grendel)and Danie Morkel (Nederburg)
3.Wined and dined byChef Dean Uren.Left: Dean Uren, Executive Chef,at the Fairmont Zimbali Resort
6.Taste of JoburgLeft: Chocolate Truffles at the
Taste of Joburg
Follow our activities onFacebook, Twitter & Pinterest
T h e t e a m t h i s m o n t h :
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Clockwise from top left: Chocolate raspberry mille
feuille; Chocolate bread & butter pudding; Berry,Chocolate Pavlova and Peach & Macadamia Slice
Photos by Riehan Bakkes
G I N J A i s
g i v i ng a wa y 6
A u tog ra p hed
boo k s!
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NEDERBURGSUCCUMBS TO LONDON SHOWER
WINE
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Nederburg has been showeredin medals awarded by the 2013International Wine & Spirit (IWSC)Competition, winning three goldoutstanding, ve gold and 10
silver outstanding medals, as wellas 15 silvers for wines across itsmulti-tiered range. The results were announced at
The Beautiful South, an inauguralwine show in London, featuringwines from South Africa,Argentina and Chile. All IWSC entries are tastedblind. To earn gold, a wine mustachieve a score of at least 90,while gold outstanding medalsare conferred by the judges for
exceptional gold winners.
Nederburg’s gold outstandingmedals went to two wines soldexclusively on the NederburgAuction: the 2007 Private BinEdelkeur and the 2008 PrivateBin R163 Cabernet Sauvignon,as well as the Solera PotstilledBrandy, sold by selected stockists
countrywide. Amongst the gold winnerswere both the 2011 and 2012Winemaster’s Reserve NobleLate Harvest. The 2012 vintageof this wine was the only SouthAfrican trophy winner at thisyear’s International Sweet WineChallenge, held in Riverina,
Australia earlier this month(September). The 2011 and
earlier vintages of this wine havebeen consistently ranked vestars in the Platter’s South AfricanWine Guide. All other IWSCgolds went to wines reserved forauction. Silver outstanding IWSC medalsgo to wines narrowly missinggold. These were equally
divided this year amongstNederburg’s auction and otherwines available on the openmarket. These include the 2010vintage of The MotorcycleMarvel from the gourmetHeritage Heroes range; the 2011Ingenuity White that is also ave-star Platter wine; as well as
three wines from the popular
Winemaster’s Reserve range: the2011 Cabernet Sauvignon andthe 2012 vintages of the Rieslingand Special Late Harvest. Apart from auction wines,silvers went to a selection ofWinemaster’s Reserve andHeritage Heroes wines, as well asthe 2010 Ingenuity Red.
At the end of last year,Nederburg was named the 2012IWSC SA Wine Producer of theYear. G
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Re-energise after the cold, long winter
and head outdoors this summer to Du
Toitskloof Wines for a picturesque picnic
with panoramic views of the majestic Du
Toi
