Вы находитесь на странице: 1из 134

Choc tart with just

6 ingredients
Mmm!
April 2014
R32.95 incl. VAT
www.tastemag.co.za
@WWTaste
CARAMEL, PEANUT BUTTER AND CHOCOLATE TART
MAGAZINE
OF THE
YEAR!
TAKE A FLAVOUR TRIP: MZANSI, MAURITIUS AND MEXICO
WIN: A KITCHENAID MIXER + A R10 000 WOOLIES GIFT CARD
5
0
EASY
RECIPES
ROAST LAMB,
CHOP-CHOP
VEGGIE DISHES
BILL GRANGER'S
PANCAKES
DOWNLOAD
Pictivate from your app
store or Google Play.
Works with IOS devices and
Android-powered devices,
BlackBerry not supported.
SCAN
your device over Hugo
Bunny & friends to find
our hidden games.
PLAY
to beat the leaderboard.
Be a WREWARDS
member to win.
*For T&Cs see www.woolworths.co.za
AND STAND A CHANCE
TO WIN A R5 000
WOOLIES GIFT CARD*
PLAY
OUR GAME
MEG THE EGG
We used a mix of Woolies sweets and eggs to create
this rather round friend with wild hair for Hugo,
shown opposite. She looks like she's been out in the
Cape's Southeaster but its nothing a GHD cant x!
Abigail Donnelly
Preparation: 1 hour
Woolworths hollow
milk chocolate egg
1 x 110 g
milk chocolate
2 x 90 g slabs
Woolworths milk
chocolate buttons
1 x 50 g packet
Woolworths pink
fondant icing 250 g
Smarties 70 g
Woolworths hollow
milk chocolate eggs
1 x 450 g packet
1 Use the large hollow
egg for the body of your
Easter egg character
and begin adding the
details. 2 Melt one of
the chocolate slabs in a
double-boiler. This will
form the glueused to
stick the sweets onto
the body. 3 Dip some
chocolate buttons into
the melted chocolate
and stick to the body
to make ears. Brush
some water onto some
fondant icing, which
will help it to stick to the
body. Cut out circles and
stick them to the head
to create some colour
for the eyes, then add
more chocolate buttons
to give your egg that
googly-eyed look. 4 Dip
Smarties into the melted
chocolate and stick onto
the face as a nose or
for some extra colour
in the eyes. 5 Using
a vegetable peeler,
shave the side of the
remaining chocolate bar
to create curls to use as
hair. Place the chocolate
curls in the freezer for
a few minutes to rm
before placing them on
the head. 6 Give your
friend a little attitude by
shaping eyelashes out
of the pink fondant icing
and stick them down
using some melted
chocolate. 7 Scatter a
few hollow Easter eggs
around your new friend
to complement its
round shape.
HOP & SEEK
TO WIN
WOOLIES GIFT
CARDS
Join the Woolworths Easter
hunt with Hugo Bunny & friends
and stand a chance to win
exciting prizes
E
N
T
E
R

A
N
D

W
I
N

A

P
R
I
Z
E

W
O
R
T
H

R
1
0

0
0
0

Theres even more fun to be had
with Hugo in TASTEs exclusive
social-media competition. Build
your own chocolate character
using Woolies chocolates and you
could win a R10 000 gift card
Hugo Bunny is expanding his circle of friends and you
can help by building your own chocolate creation
using Woolworths chocolates, sweets and Easter
eggs. Experiment with dierent avours, colours and
llings to perfect your creation. Choose a name for
your character, take a photograph and upload it to the
#TASTECHOCCHALLENGE tab on our Facebook page and
share your entry with your friends. If your creation gets
the most likes, you will win a R10 000 gift card. Find TASTE
on Facebook at www.facebook.com/WWTASTE.
Need inspiration? Take some from our food team, who created Meg
the Egg as a welcome new adddition to Hugo Bunny's group of friends.
P
H
O
T
O
G
R
A
P
H

D
I
R
K

P
I
E
T
E
R
S

P
R
O
D
U
C
T
I
O
N

A
B
I
G
A
I
L

D
O
N
N
E
L
L
Y


T
E
R
M
S

A
N
D

C
O
N
D
I
T
I
O
N
S

A
P
P
L
Y

T
O

T
H
E

#
T
A
S
T
E
C
H
O
C
C
H
A
L
L
E
N
G
E

C
O
M
P
E
T
I
T
I
O
N
,

S
E
E

P
A
G
E

1
2
6
JOIN THE
FUN THIS
EASTER
CREATE A NEW
FRIEND
FOR HUGO
BUNNY AND
STAND A
CHANCE TO
WIN R10 000
THE TASTE TEAM BUI LT MEG THE EGG USI NG
WOOLI ES' CHOCOLATE EGGS AND FONDANT
( SEE HOW OPPOSI TE)
For more inspiration, turn to page 108 to see how to make Peggy Pig, another friend for Hugo.
MILK, DARK
OR WHITE?
HOW ABOUT
GREEN?
THANK YOU FOR YOUR SUPPORT AND FOR CHOOSING TO BE A
PARTNER IN OUR JOURNEY TOWARDS SUSTAINABILITY
Were sourcing more and more certified-sustainable cocoa for our
chocolates. Currently, 75% of the cocoa we source for our Woolies boxed
chocolates, bars and slabs is sustainable. By 2016, wed like to be sourcing
only sustainable cocoa. Were working with an international organisation
called UTZ Certified to support environmentally sound cocoa farming and
to create better opportunities for farmers and their families. So you can
enjoy this guilty pleasure with less guilt.
W
W
1
1
3
8
0
/
E
Full Colour Cooking
The enamel colours of Le Creuset Cast Iron cookware are as durable as the cookware itself.
From classic to contemporary, we have a wide range of mouth-watering colours that wont
fade and will always complement your favourite dish. Visit www.lecreuset.co.za or share call
086 177 3321 for more information.
CAVENDI SH SQUARE
.
T YGERVAL L EY CENT RE
.
SOMERSET MAL L
.
GARDENS CENT RE
.
T HE CONST ANT I A VI L L AGE
.
KI L L ARNEY MAL L
.
BEDF ORD VI EW CENT RE
HYDE PARK CORNER
.
CL EARWAT ER MAL L
.
BROOKL YN MAL L
.
WOODL ANDS BOUL EVARD
.
L A L UCI A MAL L
.
T HE PAVI L L I ON
.
WAT ERF AL L MAL L RUST ENBURG
SANDT ON CI T Y
.
V&A WAT ERF RONT
.
NI COL WAY BRYANST ON
.
CANAL WAL K
.
WAL MER PARK
.
F RANSCHHOEK
5
6
3
0
WHAT'S HAPPENING ONLINE?
WWW.TASTEMAG.CO.ZA
P
H
O
T
O
G
R
A
P
H
S

D
O
N
N
A

L
E
W
I
S
,

W
I
L
L
E
M

L
O
U
R
E
N
S
,

D
I
R
K

P
I
E
T
E
R
S

A
N
D

J
A
N

R
A
S


T
E
R
M
S

A
N
D

C
O
N
D
I
T
I
O
N
S

A
P
P
L
Y

T
O

A
L
L

O
N
L
I
N
E

C
O
M
P
E
T
I
T
I
O
N
S

A
N
D

G
I
V
E
A
W
A
Y
S

A
N
D

A
R
E

A
V
A
I
L
A
B
L
E

O
N

R
E
Q
U
E
S
T
instagram.com/WWTaste talktous@tastemag.co.za @WWTaste
WW Taste Tastemag
m.tastemag.co.za
4
THE CHEAT' S
MASTERCLASS
This month, TASTEs how-toguy,
Clement Pedro, shows us how to
prepare impressive dishes that
dont require much effort at all.
Visit www.tastemag.co.za and
click on The Magto read
these handy guides:
O Fakeaways: how to cheat with
ready-made sauces O How to
make fancy chocolate curls
O How to make flavoured butter
O How to make chilli poppers
O How to make an affogato
BUTTER-SI DE UP
Hot buttered, or spread with
peanut butter or Marmite:
Annette Klinger pays homage
to that unsung hero, toast,
and examines the new
trend of artisanal toast thats
sweeping the USA.
PI NSPI RATI ON
Follow TASTE on Pinterest for all our most beautiful recipes. www.pinterest.com/tastemag.
#TASTECHOCCHALLENGE
This Easter, were giving away a R10 000 Woolworths
gift card to one lucky reader for making their very own
chocolate creation. To stand a chance to win, build a
friend for Woolworths Hugo Bunny using chocolate
from Woolworths Easter range, name your character
and snap his mugshot. Then upload your picture to the
#TASTECHOCCHALLENGE tab on our Facebook page and
share it with your friends. The creature with the most likes
will win. Find TASTE on Facebook at www.facebook.com/
WWTASTE. Meet Meg the Egg on our inside front cover and
turn to page 108 to meet Peggy Pig, the new friend the
TASTE team has created for Hugo. We hope youre inspired!
VANI LLA SKY
Inspired by a recent trip to
Mauritius, Abigail experiments
with some unusual uses for
this incredible bean.
EVERYDAY EASY
50
SIBA'S KITCHEN
Celebrity chef Sibahle Mtongana prepares a relaxed family lunch for the Easter weekend.
54
SEASONAL KITCHEN
Abigail Donnelly celebrates a harvest of granadillas that lend their exotic tang to tuna sashimi and ice cream.
80
OVEN FRESH
Baking bread doesn't have to be intimidating, as Hannah Lewry shows with her recipes for no-knead soda bread,
unleavened matzah, pan-fried puri atbreads and grape, walnut and rosemary breadsticks.
108
BITE SIZE
The #TASTECHOCCHALLENGE inspired us to make a new friend for Woolworths' Hugo Bunny.
110
KEEP IT SIMPLE
Phillippa Cheitz makes superb Monday-to-Friday meals with uncomplicated ingredients and bold avours.
S PECI AL T REAT
16
*
FLAVOUR OF THE MONTH
Indulge in the avour on everyone's lips this month with Abigail Donnelly's delectable recipes,
including a dense chocolate cake and unforgettable choc-chip cookies.
42
*
EXPERT OPINION
Chef-anthropologist Anna Trapido denes South African avour after taking a brief tour of our culinary history.
62
*
TREND
Heard of the Tokyo Pancake War? Australian chef Bill Granger shares three recipes worth ghting for.
72
*
FOOD ENTREPRENEURS
Spend a day in the countryside with the Afrikaans boys behind Santa Anna's their take on Mexican food
will have you saying Ay, caramba! before you know it.
86
ALFRESCO LUNCH
Mariana Estherhuizen and Daniela Zondagh team up in Gansbaai harbour to kuier over a delicious locally inspired menu.
92
*
CHOP-CHOP RECIPES
Crunchy broccoli fritters and goat's cheese tartlets feature in a delicious selection of vegetarian dishes.
C
O
V
E
R

P
H
O
T
O
G
R
A
P
H

J
A
N

R
A
S

P
R
O
D
U
C
T
I
O
N

A
B
I
G
A
I
L

D
O
N
N
E
L
L
Y

C ONT E NT S
APRIL 2014
*
INDICATES COVER STORY
66 57 85 62 91
ON T HE MENU
23
WHAT'S COOKING?
TASTEs line-up of food news, interviews and cookbooks.
116
FOODSTUFF
Your guide to great cooking with tempting new oerings on sale at Woolworths.
122
SKINNY MAKEOVER
Make a chocolate sou that's lower in calories than the traditional version.
128
ICONIC SOUTH AFRICAN RECIPE
Enjoy our enticing way to serve Woolworths' traditional pickled yellowtail.
PEOPL E AND PL ACES
40
CONFESSIONS OF A HUNGRY WOMAN
Sam Woulidge says anchovies deserve their rightful place in everything from lamb stew to Caesar salad.
46
WINE
Cape Wine Master Allan Mullins chats to intrepid South African garagiste winemakers, including two in Johannesburg.
66
*
LOCAL HERO
Meet the team at Pomona in the Swartland, local suppliers of pomegranates and their delicious rubies to Woolworths.
98
*
TRAVEL
Annette Klinger and Abigail Donnelly experience Mauritius at its most magical at the One&Only Le Saint Gran.
120
MASTERCHEF SA
Season 2 winner Kamini Pather cooks cocoa-dusted pork riblets with autumn vegetables.
J UST F OR YOU
10
FROM THE TEAM
12
FEEDBACK
The writer of our winning letter receives a R500 Woolworths gift card, plus three bottles of wine from Van Loveren.
WIN
INSIDE FRONT COVER Enter the #TASTECHOCCHALLENGE and stand a chance to win a R10 000 Woolies gift card 32 A cookbook of your choice
38 One of three KitchenAid stand mixers worth a total of20 970 126 RECIPE INDEX AND STOCKISTS
* Woolworths products featured are subject to availability and may not be available at all stores. All prices include VAT and were correct at the time of going to press. Oers available while
stocks last. Not all products and ingredients featured are available from Woolworths. While all precautions have been taken to ensure the accuracy of information, neither the publisher and
editor, nor New Media Publishing, can be held liable for any inaccuracies, injuries or damages that may arise.
19 50 94 76 121
Made in Italy
Its Italian. Enough said.
Youre cooking with gas.
If youre considering a new gas or gas-electric cooker for your kitchen, look no further than the Elba range.
The spirit of the Italian design, style, build-quality and technical innovation, will meet your
every expectation and perhaps the biggest surprise will come when you compare the features
and value for money the Elba range offers.
Visit www.elba.co.za and see for yourself and be inspired.
Elba. Bring out your talent for cooking.
DANIELA ZONDAGH,
PHOTOGRAPHER
My favourite way to enjoy
granadillas is ice cold and
straight from the shell.
My favourite Easter treat
is hot-cross buns, warm,
fresh and full of spice.
Anchovies, love them or
hate them? Love them! They
add depth of avour to dishes
and enhance savouriness.
My favourite way to use
leftovers is plankie we put
everything on a wooden board
and into the fridge ready to
take out when needed.
ANNA TRAPIDO, WRITER
My favourite way to enjoy
granadillas is I dont really
like them.
My favourite Easter treat
is good hot-cross buns,
although there are a lot of
dreadful doughy ones around.
Anchovies: love them or
hate them? I love them on
pizza. But theres so much fake
anchovied sh out there.
When we say Mauritius, you
say Ile Maurice in Umhlanga.
My favourite way to use
leftovers is in bubble
and squeak.
BILL GRANGER, CHEF
My favourite way to enjoy
granadillas is spooned
over a pavlova with cream.
My favourite Easter treat
is the chocolate eggs
I steal from the children.
The last time I ate a slab
of chocolate alone was
not that long ago. In my
defence, it was a 30 g bar.
When we say Mauritius,
you say When do we go?
My favourite way to
use leftovers is in the
spaghetti-and-herb frittata
in my book, Bills Italian Food.
Easter has always been my favourite time of year. The weather has cooled, the seasons chaos isnt anywhere near that of Christmas (thank
goodness for all the long weekends), and theres always an abundance of chocolate in my house. Of course the ingredient on everyones lips is
also the star of our Flavour of the Month article on page 16, as well as of The Little Chocolate Book free with this issue putting together this rst
edition in a series of collectors books was a real highlight for the team.
Now is also prime time to enjoy the exotic sweet-and-sour tang of granadillas in a cordial, a dressing for tuna sashimi, an ice cream or on a
shortbread tart. Not only can this mouthwatering fruit reportedly help to improve your vision and skin as part of a balanced diet, it could also
contribute towards alleviating anxiety. Do you need any more good reasons to enjoy Abigails delicious recipes on page 54?
With so many holidays in April, you will have plenty of time to try Hannah Lewrys ve easy bread recipes (page 80). She proves that even
rst-time bakers wont feel intimidated by the recipes for these foolproof breads. Im also happy to say that Bill Granger is back and Im denitely
going to be trying his tempting recipes for pancakes served with rhubarb jam, ham and cheese or caramelised peaches on page 62.
Wed also like to invite you to nd out more about the Woolworths Flavour Society, a monthly journey through a world of delicious avours and
aromas. Food is Woolworths passion and we know it's yours, so join us as we celebrate traditional combinations and new avour trends. Visit
www.woolworths.co.za/favoursociety and join the Twitter conversation about your favourite avours using the hashtag #WWFlavourSociety.
SUMIEN
WE L C OME
MEET OUR CONTRI BUTORS
10
B
I
L
L

G
R
A
N
G
E
R

P
O
R
T
R
A
I
T

L
A
U
R
A

E
D
W
A
R
D
S
TROPI CAL HEAT
The TASTE teams Jan Ras, Abigail Donnelly and
Annette Klinger were lucky enough to visit the
island of Mauritius with Ian Manley for this issue
(see p 98) courtesy of One&Only Le Saint Gran,
Air Mauritius and Thompsons. For information on
how to book a stay at One&Only Le Saint Gran,
contact Thompsons Holidays on (011) 770-7745.
EDITORINCHIEF Sumien Brink
sbrink@newmediapub.co.za
FOOD EDITOR Abigail Donnelly
abigail.donnelly@newmediapub.co.za
HEAD OF CREATIVE: CONSUMER DIVISION
Mark Serra
MANAGING EDITOR Liesl Nicholson
liesl.nicholson@newmediapub.co.za
FEATURES EDITOR Michelle Coburn
SENIOR COPY EDITOR Lynda Ingham-Brown
ONLINE EDITOR Katharine Jacobs
DIGITAL COMMUNICATION ASSISTANT
Wazeer Bassadien
FEATURES WRITER Annette Klinger
SENIOR DESIGNER Len Roux
ADMINISTRATIVE MANAGER Samantha Charles
FOOD ASSISTANT Clement Pedro
CONTRIBUTOR AnnemarieMeintjes
CONTRIBUTING FOOD EDITOR Phillippa Cheiftz
CONTRIBUTING FOOD EDITOR Hannah Lewry
WINE CONSULTANT Allan Mullins
CONSULTING DIETICIAN Mariza van Zyl
WOOLWORTHS EDITORIAL BOARD
Head of Brand Communications: Glenda Philp
Brand Manager TASTE and MasterChef SA:
Reinette Geldenhuis
Brand Manager TASTE: Hieba Solomon
ADVERTISING & MARKETING
Business Manager: Diane Lubbe +27 (021) 417-1147
diane.lubbe@newmediapub.co.za
Senior Sales Executive: Nadia Pereira +27 (021) 417-5168
nadia.pereira@newmediapub.co.za
Brand Manager: Yvette Samaai +27 (021) 417-1156
yvette.samaai@newmediapub.co.za
Brand Manager Online: Cecilia du Plessis
+27 (021) 417-1200
cecilia.duplessis@newmediapub.co.za
Advertising Co-ordinator: Lesley Green
+27 (021) 417-1140
Sales Promotions and Communications:
Beatrix Galloway +27 (021) 417-5165
Sales Designer: Jane Warren +27 (021) 417-1150
PRODUCTION & CIRCULATION
Production Consultant: Tim Cruise
Circulation Manager: Neilton Adams +27 (021) 417-1218
SUBSCRIPTIONS & DISTRIBUTION
Subscriptions Manager: YoumalanPillay +27 (011)
473-8701, fax: 086 574 7065; youmalanp@RNAD.co.za
Distribution: RNA; Erica Erasmus +27 (011) 248-3533
PUBLISHING TEAM
General Manager: Aileen Lamb
Account Director: Cat Anderson
Head of Content: Anelde Greef
Junior Account Executive: Thanaa Moosa
General Managers Assistant: Chleshade Stokoe
General Manager: OPS
Lucrezia Wolfaardt
Strategic Director: Helne Lindsay
Chief Financial Ofcer: Mark Oaten
EXECUTIVE DIRECTORS
Group Content Director: Irna van Zyl
Group Commercial Director: John Psillos
Managing Director: Bridget McCarney
Repro by: New Media Publishing
Printed by: Paarl Media Paarl
Published on behalf of Woolworths by
New Media Publishing Pty Ltd, New Media House,
19 Bree Street, Cape Town, 8001.
PO Box 440, Green Point, Cape Town, 8051.
Telephone: +27 (021) 417-1111
E-mail: info@newmediapub.co.za
www.newmediapub.co.za
29 648
Oct-Dec 2013
WINNING LETTER
Let me congratulate you on completing 10 delicious years. I really enjoyed your top
ten trends in the October 2013 10th-birthday edition of TASTE and was very excited
when I saw that Korean food was listed as the top food trend. People like David Chang
(Momofuku, New York and Sydney) and Roy Choi (Kogi Taco food trucks, Los Angeles)
have really brought Korean cuisine to the fore.
I am an Indian national but I spent part of my childhood in South Korea. Needless to
say, I love Korean food! As an eight-year-old in Seoul, I would wonder why my expatriate
classmates didnt enjoy bulgogi (grilled marinated beef ) as much as pizza or spaghetti.
My parents made a point of educating my palate and not allowing me turn up my nose
at so-called stinky food like kimchi (fermented vegetables). I also liked the fact that the
TASTE team added tamarind to the list of ingredients you cant live without. For people
from south India, there is nothing more delicious that fresh tamarind picked from the
tree. When I was young, I took part in tamarind seed-spitting competitions with my friends
as we nibbled on the fresh fruit. Once again, congrats on an excellent publication and
I wish you many more of the same. Judith Kamala Joseph
We love hearing from you, so drop us a line at
taste@newmediapub.co.za or tweet @WWTaste
F E E DB AC K
I love, love, love your magazine! I am an expat South African living in Chicago, and on my
bi-annual trips to visit family, theres always a stack of your magazines waiting for me at my
daughters house. I love the texture of the paper, which allows me to read without light
bouncing o the page, the layout, the photography and,
of course, the superb recipes. Lanky Levy
IN ADDITION TO A R500
WOOLWORTHS GIFT CARD,
THE WRITER OF THIS MONTH'S
WINNING LETTER RECEIVES THREE
BOTTLES EACH OF TANGLED TREE'S
CABERNET SAUVIGNON, ROSE
PETAL MUSCATO AND TROPICAL
SAUVIGNON BLANC. CHEERS!
Follow us on Twitter @WWTaste and tell us what you think
of our magazine and website. Also visit www.tastemag.co.za to
subscribe to our free weekly newsletter.
NOTHING BEATS A THIRST-QUENCHING COCKTAIL TO HELP
CELEBRATE THE SEASON OF LAZY LONG WEEKENDS. WE ASKED
YOU ON FACEBOOK TO LIST SOME OF YOUR FAVOURITES:
Gin with bitters, tonic water and cucumber ribbons slakes a thirst like nothing else! Lauren Artus
Pimms and lemonade with cucumber, strawberries, lemon and oranges
is my absolute favourite. Andrea Kruger
Campari and pink grapefruit juice has a lovely citrusy avour. Tandy Sinclair
Nothing says its weekend quite like two shots gin with one shot fresh lemon juice and one-and-
a-half shots of sugar syrup topped up with brut Champagne. Tashnie Moody
A vanilla sugar syrup with a tot of rum, nished o with sparkling water, is delicious. Lebo Mahlangu
12
From leafy green salads and cheese-less pizzas to gluten free pastas, weve got the menu to keep your
health-based New Years resolutions on track. Our food is fresh, clean and healthy. Try one of our delicious
salads packed with only the fnest ingredients. And theyre not itty-bitty! A ColCacchio pizzeria salad
is a meal in itself! Whatever sort of salad youre after, weve got a great selection guaranteed to please.
RAISE THE (SALAD) BAR!
www.facebook.com/colcacchio
www.twitter.com/colcacchio
www.colcacchio.co.za
S
U
R
R
E
N
D
E
R
TO
CHOCOLATE
take centre stage
in five melt-in-the-mouth recipes by Abigail Donnelly
P
H
O
T
O
G
R
A
P
H
S

W
I
L
L
E
M

L
O
U
R
E
N
S

R
E
C
I
P
E
S

A
N
D

P
R
O
D
U
C
T
I
O
N

A
B
I
G
A
I
L

D
O
N
N
E
L
L
Y

F
O
O
D

A
S
S
I
S
T
A
N
T

C
L
E
M
E
N
T

P
E
D
R
O
Dark, milk and white chocolate
16
17
EASY WHITE CHOCOLATE MOUSSE
F
L
A
V
O
U
R

O
F

T
H
E

M
O
N
T
H
R22 PER
SERVING
EASY WHITE
CHOCOLATE MOUSSE
This is such an easy recipe. Its quite rich and
luxurious, so add tart fresh or frozen berries.
Makes 3 cups
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 5 minutes
good-quality white chocolate 300 g
cream 2 cups
good-quality cocoa 3 T
1 Melt 200 g white chocolate in a double-
boiler, then allow to cool slightly while
whisking the cream until soft peaks form.
2 Fold the cream into the chocolate while
the chocolate is still warm to prevent it from
setting in the cream. 3 Spoon the mousse
into a large serving dish or individual dishes
and chill for 2 hours. 4 Using a vegetable
peeler, create chocolate curls from the
remaining white chocolate to use to decorate
the mousse. Dust with cocoa before serving.
Cooks note: You can also decorate the
mousse with white chocolate roses, which
can be found at speciality baking stores.
WHEAT- AND GLUTEN-FREE

CARAMEL, PEANUT
BUTTER AND
CHOCOLATE TART
Serves 8
EASY
GREAT VALUE
Preparation: 30 minutes, plus 20 minutes
chilling time
cooking: 5 minutes

Romany Creams 2 x 200 g boxes,
fnely crushed
butter 100 g, melted
Caramel Treat 180 g
crunchy peanut butter 4 T
dark chocolate 200 g, chopped
cream cup

1 Mix the crushed biscuits and butter. 2 Press
the mixture into a greased 23 cm springform
cake tin, pressing the crumbs rmly up the
sides of the tin. Chill for 20 minutes. 3 Mix
the Caramel Treat and peanut butter until
smooth, then spoon into the tart shell. 4 Place
the chocolate in a bowl. Bring the cream to a
gentle simmer in a saucepan, then pour over
the chocolate. Mix until the chocolate has
melted. Allow to cool slightly. 5 Gently spread
the chocolate over the tart lling and garnish
with chocolate curls if you like.
Cooks note: To make chocolate curls, shave
the sides of a chocolate bar using a potato
peeler. Chill the curls until you are ready to
serve the tart.
MOIST CHOCOLATE
CAKE WITH COCONUT
GANACHE AND WHITE
CHOCOLATE CREAM-
CHEESE FILLING
This is one of the most delicious, moist
chocolate cakes. The coconut milk makes
a lighter but delicious ganache.
Serves 8
A LITTLE EFFORT
Preparation: 45 minutes
Baking: 55 minutes
butter 400 g
light brown sugar 500 g
free-range eggs 4
vanilla extract 2 t
dark chocolate 300 g
cake four 320 g
cocoa 70 g
bicarbonate of soda 2 t
warm cofee 2 cups
Woolworths chocolate-coated popping
candy 40 g, to decorate (optional)
For the coconut ganache:
coconut milk 1 x 400 ml can
dark chocolate 1 kg, roughly chopped
For the white chocolate
cream-cheese flling:
white chocolate 60 g
cream cheese 1 cup, at room temperature
vanilla pod 1, seeded
1 Preheat the oven to 180C. Cream the
butter and sugar until pale and creamy.
Add the eggs and vanilla and mix well.
2 Melt the chocolate in a double-boiler and
cool slightly, then fold into the mixture. 3 In
a separate bowl, sift together the our, cocoa
and bicarbonate of soda, then carefully fold
into the batter. Add the coee a little at a
CARAMEL, PEANUT BUTTER
AND CHOCOLATE TART
R11PER
SERVING
F
L
A
V
O
U
R

O
F

T
H
E

M
O
N
T
H
18
MOIST CHOCOLATE CAKE WITH COCONUT GANACHE AND WHITE CHOCOLATE CREAM-CHEESE FILLING
R36 PER
SERVING
19
Seize the moment. Remember all those women on the Titanic who
waved off the dessert cart Erma Bombeck
time while adding the our. 4 Once all the
our has been incorporated, pour the batter
into 2 x 20 cm greased springform baking
tins. 5 Bake for 40 minutes, then reduce the
temperature to 160C and bake for a further
15 minutes, or until a skewer inserted comes
out with large crumbs attached. Allow to cool
before removing from the tins. 6 To make
the coconut ganache, heat the coconut milk
in a saucepan over a medium heat until it
reaches a gentle simmer. Add the chopped
chocolate and allow to rest for 1 minute, then
stir until all the chocolate has melted and
the ganache is smooth. 7 To make the white
chocolate cream-cheese lling, melt the white
chocolate in a double-boiler and mix with the
cream cheese. Add the vanilla seeds and beat
using an electric hand-mixer until combined
and thick enough to spread. 8 To assemble
the cake, place one of the cakes on a plate
and spread with the white chocolate cream-
cheese lling. Top with the second cake and
spread with the coconut ganache. Cover the
sides in ganache too, if you like. Decorate with
chocolate-coated popping candy if using.
Cooks note: You can use a less expensive
dark chocolate in this recipe; it works well and
keeps the cost down.
CHOCOLATE
AND COCONUT
MARSHMALLOW
NUTTY FRIDGE CAKE
This is really quick and easy perfect for school
cake sales or with tea on a Sunday afternoon!
Serves 8
EASY
GREAT VALUE
Preparation: 25 minutes
Cooking: 15 minutes
chocolate digestive biscuits 200 g
toasted coconut marshmallows 150 g
pecan nuts 100 g, roughly chopped
Woolworths Chuckles malted pufs
125 g, roughly chopped
butter 150 g
golden syrup 1 T
milk chocolate 200 g
dark chocolate 100 g
1 Break the biscuits into small pieces and
place in a mixing bowl. Cut some of the
marshmallows in half and the rest in quarters
and add to the biscuits, along with pecan nuts
and Chuckles. 2 Melt the butter, golden syrup
and milk chocolate in a double-boiler. 3 Pour
the butter mixture over the biscuit mixture
and gently mix, ensuring all the ingredients
are coated in the chocolate. 4 Line a dish with
greaseproof paper and pour in the mixture,
pressing it down slightly. Place in the fridge
to set for 2 hours. Melt the dark chocolate in a
double-boiler and drizzle over the fridge cake
once set. Cut into cubes before serving.
DOUBLE-TROUBLE
CHOCOLATE-CHIP
COOKIES
A double whammy of chocolate and a molten,
oozy centre makes these the best cookies ever.
Makes 8
EASY
GREAT VALUE
Preparation: 25 minutes
Baking: 20 minutes
butter 115 g
white sugar 100 g
light brown sugar 100 g
free-range egg 1
vanilla extract 1 t
cake four 180 g
bicarbonate of soda t
milk chocolate 100 g, roughly chopped
macadamia nuts 100 g
chocolate spread 8 T, chilled for 2 hours
1 Preheat the oven to 180C. Cream the
butter and sugar until pale and uy. Add the
egg and vanilla and beat. 2 Sift together the
our and bicarbonate of soda and slowly fold
into the butter-and-sugar mixture. 3 Once
combined, add the chocolate and macadamia
nuts and gently work into the dough.
4 Flatten a spoonful of dough in your palm,
spoon a little chocolate spread into the centre
and fold closed, sealing the chocolate spread
inside. Take care not to squeeze out any
chocolate spread. 5 Place on a baking tray,
press down lightly and bake for 20 minutes,
or until golden brown. Remove from the oven
and allow to cool.
CHOCOLATE
AND COCONUT
MARSHMALLOW NUTTY
FRIDGE CAKE
R19 PER
SERVING

S
T
U
D
E
N
T

A
S
S
I
S
T
A
N
T

A
L
E
X
A
N
D
R
A

T
E
R
B
L
A
N
C
H
E
F
L
A
V
O
U
R

O
F

T
H
E

M
O
N
T
H
20
F
L
A
V
O
U
R

O
F

T
H
E

M
O
N
T
H
R10 PER
SERVING
DOUBLE-TROUBLE CHOCOLATE-CHIP COOKIES
T
H
E

T
I
T
A
N
I
U
M

R
O
O
M
/
T
A
S
T
E

1
4
0
4

From the farm to the shelf
Make the suitable choice of packaging for fresh fruit
and vegetables. From harvesting through to packing,
transportation, cold storage and merchandising, farmers
can be assured that their produce will be protected.
When it comes to meeting todays stringent demands for a
visually appealing packaging solution that has the necessary
strength, versatility and convertability for use across a range
of applications, Containerboard ticks all the boxes.
As an added benet, Sappi Containerboard is made
from sustainable, renewable resources and is completely
biodegradable. It is environmentally responsible and will not
pile up in landlls and pollute our natural resources.
So choose the ideal packaging for fresh produce.
Choose paper packaging.
Choose Containerboard from Sappi.
www.sappi.com
P
H
O
T
O
G
R
A
P
H

W
I
L
L
E
M

L
O
U
R
E
N
S

P
R
O
D
U
C
T
I
O
N

H
A
N
N
A
H

L
E
W
R
Y

OH, BABY!
Woolworths range of microleaves and vegetables are packed full of flavour and just the ticket to prettify your plates like
famous chefs do. They also work a treat in fresh garden salads or on a crudit platter. The new line includes baby pea shoots,
baby fragrant herbs and micro veggies. From R17.99 from 25 g. Available at selected stores.
WHAT ' S C OOK I NG?
Things to eat, see and buy this month
23
P
H
O
T
O
G
R
A
P
H

D
I
R
K

P
I
E
T
E
R
S

P
R
O
D
U
C
T
I
O
N

A
B
I
G
A
I
L

D
O
N
N
E
L
L
Y
W
H
A
T
'
S

C
O
O
K
I
N
G
?
24
ABI S NO- CARB J OURNEY
TASTE Food Editor and type-2 diabetic Abigail Donnelly is well into her low-carb,
high-fat diet. She shares her secret to keeping sugar cravings at bay
Ever since starting my new eating plan inspired by
Professor Tim Noakes book The Real Meal Revolution, my
blood sugar has been more stable, I have more energy
and I sleep better, although the scale hasn't moved
much yet. The food philosophy prescribed by Tim is by
no means new, but what I love about the book is that the
team has made this way of eating really accessible. That
being said, I still sometimes have a craving for something
sweet, especially when temptation is right in front of me,
like on the shoot for this months chocolate article (see
p16). Ive tried using the natural sweetener stevia, but I
find it too concentrated and sweet. I much prefer xylitol,
which is available in granules and can be used in the
same ratio as sugar. Ive had a lot of fun experimenting
with recipes that follow the guidelines of the eating
plan and am quite chuffed with my recipe for these
low-carb, high-fat biscuits. Instead of using wheat flour,
I use a combination of coconut and almond flour, which
I combine with butter and xylitol. If you prefer, you could
also replace the butter with coconut butter, which lends
a lovely flavour. The result is a very crumbly but delicious
cookie thats ideal for snacking on. Also try embellishing
on the basic recipe by adding either ground cardamom
for a slightly spiced cookie, vanilla seeds or even cocoa.
Visit www.tastemag.co.za for a dietician's tips for training for a race
on a low-carb diet.
HEALTH BISCUITS
Makes 16
Preparation: 10 minutes
Baking: 15 minutes
ground almonds 200 g
butter 125 g, cubed
xylitol 1 T, plus extra for rolling
coconut four 200 g
vanilla extract 1 t
1 Preheat the oven to 180C. Combine
all the ingredients in a mixing bowl
and rub in the butter with your
ngertips. 2 Once all the butter has
been incorporated into the dry
ingredients, use your hands to mould
small amounts of the dough into golf
ball-sized balls. This is a crumble mix;
the more you mould it in your hands,
the more manageable it will become.
3 Press down to atten slightly and
place in the extra xylitol, pressing
down lightly to coat the biscuits. Place
on a greased baking tray. 4 Bake for
1215 minutes, or until golden in
colour. Allow to cool completely
before removing from the tray.
Cooks note: These biscuits are
good served plain with a cup of tea
or coee, but they are very crumbly,
so handle with care. To add a little
creaminess, pipe or spread some
full-cream cream cheese over them
and serve with fresh raspberries.
CARB-CONSCIOUS, DAIRY-FREE,
WHEAT- AND GLUTEN-FREE
P
H
O
T
O
G
R
A
P
H

M
I
C
H
A
E
L

L
E

G
R
A
N
G
E

P
R
O
D
U
C
T
I
O
N

H
A
N
N
A
H

L
E
W
R
Y
P
R
O
M
O
T
I
O
N
SALTS OF THE EARTH
Wool worths makes the act of seasoni ng your cul i nar y creati ons
a pl easure wi th i ts range of speci al i ty sal ts
1. FLAKE SALT R31.95 FOR 90 G
A closer look at these salt crystals from Greece will
reveal delicately formed pyramid-shaped fakes.
Serving suggestion: Sprinkle onto rack of lamb or roast
chicken before cooking, then serve the salt lightly
crushed at the table along with the meal.
2. CAVIAR SALT PEARLS R21.95 FOR 160 G
These pearl-sized gems of powdered South African
salt are formed during a boiling process.
Serving suggestion: Add a pinch to roast potatoes
or vegetable chips as they come out of the oven,
just before serving.
3. MURRAY RIVER FLAKES R49.95 FOR 75 G
These delicate peach-coloured fakes are formed in
an underground brine lake in Australia.
Serving suggestion: Present on your dinner table in pinch
pots and use as a crunchy seasoning on delicate salad
leaves, springbok carpaccio or seafood.
4. FLEUR DE SEL R27.95 FOR 160 G
Meaning fower of salt, these hand-harvested and
unrefned crystals are formed on the upper layer
of salt pans in South Africa at the beginning of the
crystallisation process.
Serving suggestion: Sprinkle these moist and delicate
crystals over your meal, or add to home-made
dressings for an interesting crunchy twist.
5. HAWAIIAN BLACK SALT R49.95 FOR 170 G
This dramatic black salt is coated with the ashes of
Hawaiian coconut shells.
Serving suggestion: It makes a beautiful table salt, or can
be lightly sprinkled over rare chargrilled steaks.
4
2
3
1
5
P
H
O
T
O
G
R
A
P
H
S

D
I
A
A
N

D
E

B
E
E
R

T
E
X
T

A
N
N
E
T
T
E

K
L
I
N
G
E
R
LUCKY ST RI KE
Liam Tomlins Chefs Warehouse & Cookery School has travelled from Cape
Town to Franschhoek and back again. The latest incarnation, set in buzzing
Bree Street, is the most exciting one yet
26
W
H
A
T
'
S

C
O
O
K
I
N
G
?
Celebrated chef Liam Tomlin says that the new location for Chefs
Warehouse has always occupied a special place in his heart. When I first
came to South Africa nine years ago, the popular wine bar Caveau was
situated here,he says. At the time I was busy with a new cookbook and Id
come and work here every day, sometimes for breakfast, lunch and dinner,
sitting in my special corner. When the lease for Chefs Warehouse in New
Church Street came to an end and we found out that this property was
available, we knew it was meant to be.
Fans of the original city-based Chefs Warehouse and its erstwhile
satellite in Franschhoek will be happy to hear that the heart of the
operation is still very much intact, but with a few exciting new additions.
By now, we know what works and what doesnt, says Liam. Weve
expanded our international cookbook collection and pantry section but
have pared down the equipment, preferring to focus on the biggest
sellers, which are the knives, pots and pans. Whats completely new is the
addition of a deli section, which stocks the likes of poussin, duck eggs,
buffalo mozzarella the things you see in cookbooks but cant necessarily
find at the supermarket. And then theres the restaurant. Liam describes
the eatery, which spills out onto the stoep, as having a canteen-style vibe.
From the deli menu, youll always be able to order rillettes, potted shrimp
and parfait, but the rest of the menu changes every day, he says. There
will always be a soup of the day, anything from a vichyssoise to an Asian
broth, balls of the day, such as arancini or stroganoff, a fish of the day, a leg
of the day, be it duck, rabbit or venison, and a veg of the day.
Good news for punters who enjoy their food on the go is Street Food
on Bree, operated from a snug space next door. The main focus is on
Asian food, with a slight Middle Eastern influence, explains Liam. The
menu will also vary, so you can expect larb, barbecue pork or falafel with
hummus one day, and Vietnamese meatball baguettes and duck broth on
another. You can order the food as a takeaway from the hatch door, or sit
at the counter inside.
Asked how hes finding it being back in the kitchen in a chefs capacity,
Liam smiles, saying, Its still a great buzz, but its tiring. And, since our
extraction fan wasnt working for the first two weeks, it was sweltering.
But, as far as openings go, this has been the easiest by far.
92 Bree Street, Cape Town; tel: (021) 422-0128, www.chefswarehouse.co.za
P
H
O
T
O
G
R
A
P
H

S
I
M
O
N

A
T
W
E
L
L

I
N
T
E
R
V
I
E
W

M
I
C
H
E
L
L
E

C
O
B
U
R
N
30
TABL E TAL K
Freshlyground singer Zolani Mahola says her husbands sizzling breakfasts, glasses
of bubbly and cooking Indian food are just a few of her favourite things
W
H
A
T
'
S

C
O
O
K
I
N
G
?
MY FATHER TAUGHT MY TWO SIBLINGS AND I THE
BASICS OF COOKING. He then handed over
duties to us in our early teens. We ate
traditional Xhosa fare umphokoqo,
umngqusho and various freshly
sacrificed animals.
IN HIGH SCHOOL, LUNCH WAS MOSTLY JUNK FROM
THE TUCK SHOP CHOCOLATE LOGS AND CREAM PIE.
I worked as a receptionist over weekends
and would keep myself going with
macadamia nuts from a fruit shop nearby.
IN THE EARLY DAYS OF FRESHLYGROUND, WED OFTEN
SHARE A PIZZA FROM DIVA IN MOWBRAY. We mostly
chose spinach and feta as a topping.
WHILE ON THE ROAD WITH THE BAND I TRY TO EAT
HEALTHILY. But the hours we work and places
we end up sometimes make it difficult.
Where possible I like to eat simple food,
including cottage cheese and egg whites,
raw vegetables and soups.
MY WEDDING IN KZN IN 2013 WAS AN IMPROMPTU,
PRIVATE EVENT. I was pregnant and not feeling
well so there was no big celebratory meal.
But when my husband and I do celebrate,
I like him to make a delicious risotto
roast butternut or mushroom, matched
with sparkling wine. He also makes killer
breakfasts of bacon and tomato with
scrambled eggs and Parmesan.
WHILE PREGNANT WITH ZAZI, I FED US BOTH AN
OCCASIONAL GLASS OF BUBBLY. I had my doctors
permission, and my son turned out fine.
IM AN ENTHUSIASTIC COOK. I love spicy food and
like to experiment with Indian recipes.
Now that Im in my thirties, my relationship
with food is more complex, sophisticated
and adventurous than ever before.
THE MOST MEMORABLE THING IVE EVER EATEN WAS A
FRUITY, SLIMY FISH IN CHINA. That was a holiday
filled with lots of new flavours. Id try many
of them again in a heartbeat but theres
quite a lot Ill be happy to never taste
in future. I would love to do a course in
Chinese or Japanese cooking one day.
I LOVE HOSTING DINNER PARTIES. Id say lamb
belly with dumplings and a crispy salad
is my signature dish. I keep entertaining
stress-free by asking guests to help me
prepare the food, and sometimes eating
informally in the kitchen.
Follow @zolanimahola on Twitter
Rich Real Grill Bar, one of Bedfordviews most luxurious restaurants and entertainment venues, has recently added an elegant priv dining
room that transforms into a vibey piano bar by night where musicians provide live lounge entertainment Wednesday to Saturday.
Rich Real Grill Bar is the perfect setting for weddings, conferences, product launches, birthdays and private celebrations, with a seating
capacity of 300 and our priv dining room, a seating capacity of 120 or 150 cocktail style.
TASTE
the good life
Bookings: 011 615 4562
www.richgrill.co.za
Bedford Square, Cnr Van Der Linde & Smith St, Bedfordview, Gauteng
GPS Coordinates: -26.187502, 28.125901
P
H
O
T
O
G
R
A
P
H
S

G
R
A
H
A
M

D
E

L
A
C
Y

I
N
T
E
R
V
I
E
W

A
N
N
E
T
T
E

K
L
I
N
G
E
R

30
W
H
A
T
'
S

C
O
O
K
I
N
G
?
CHEF ON T HE RI S E
Monch Muller, aged 23, tells TASTE about her journey to becoming executive chef
at De Kloof Restaurant in Pretoria and some of the highlights along the way
I grew up in an eccentric, yet normal, home
where my mom, a wonderful artist, introduced
me to all things creative. I started to sketch the
food the chefs prepared on BBC Food when
I was young and eventually I wanted to cook
these pictures. At 13 I informed my parents
that I would like to become one of those crazy,
underpaid, overworked, sleep-deprived artists
known as a chef.
I completed three years of studying at the
Institute of Culinary Arts, during which time I
was lucky enough to work under chefs Margot
Janse of Le Quartier Franais, Luke Dale-Roberts
ofThe Test Kitchen and Charlene Pretorius of
The Kitchen at Weylandts. I also completed an
internship at TASTE as Abigail Donnellys food
assistant. After relocating to Pretoria, I was
appointed sous chef at De Kloof. Two months
later, I was acting executive chef and, before I
knew it, Id got the job!
Ive had so many amazing experiences
during my short career. Suffering my first proper
kitchen burn; butchering a pig with Margot
Janse; my first introduction to molecular cuisine;
getting my first Santuko Shun knife; driving
past a billboard of a TASTE cover that Id assisted
with; as well as replacing the white buttons on
my chefs jacket with black buttons, marking
my transition to becoming a professional chef.
Being a woman in this industry is an
advantage. You will always be underestimated
and thats what makes it so much more
rewarding when you make it. My youth is on
my side. I have no preconceived ideas or tried-
and-tested methods. I learn every day and
I have nothing to lose.
The menu Ive created at De Kloof is a mixture
of well-known and unknown flavours, familiar
and unfamiliar ingredients, and traditional and
modern techniques, on one plate.
One of my proudest creations is the pickled
Peruvian platter, which comprises tilapia and
rambutan ceviche with lime and chilli in a
wonton basket; octopus ceviche with prickly
pear and jalapeo coulis; tequila pearls and
lemon salt; smoked scallop with yuzu dressing;
mango and chilli jelly, and red onion salsa.
Its difficult to predict what the future will
hold. I truly struggle to plan a week in advance
and my life never seems to take the course I
thought it would, but I would still love to work
on a yacht, travel international waters, earn in
dollars, write about food and eventually have
my very own kitchen.
De Kloof restaurant, Waterkloof Golf Estate, Johan
Rissik Drive, Waterkloof, Pretoria; tel: 073 092 8562,
www.dekloofrestaurant.co.za.
Visit www.tastemag.co.za and click on The Mag for
a host of fabulous recipes by Monch.
Clockwise from top left: Scented salmon jasmine olive-oil poached salmon, salmon gravadlax with edamame pure, crackling, Szechuan pepper crumb, horseradish creme,
granadilla emulsion, salmon bokkom, pickled cucumber and cucumber foam; chef Monch Muller; De Kloof's stylish yet subdued interior allows the food to take centre stage;
Down to Earth beetroot jelly, blood-orange set granita, hazelnut and chocolate brioche, cocoa nib-and-hazelnut soil, thyme nougat, beetroot dust and dark chocolate sorbet.
P
H
O
T
O
G
R
A
P
H
S

J
A
N

R
A
S

A
N
D

M
I
C
H
A
E
L

L
E

G
R
A
N
G
E

P
R
O
D
U
C
T
I
O
N

A
B
I
G
A
I
L

D
O
N
N
E
L
L
Y

A
N
D

J
A
L
A
U
N

B
E
U
K
E
S
P
R
O
M
O
T
I
O
N
ROAST OF THE TOWN
This Easter, use Colman's mustards and sauces to add
the final flourish to roast and relish alike
S
avour a succulent pork roast with Colmans sweet-tart apple jelly, rub
sirloin steaks with hot English mustard before searing, or take a roast
leg of lamb from regular to royal with Colmans mint sauce and a plum-and-
mustard relish. Insert garlic cloves into incisions in the leg, season and brush
with olive oil and Colmans mint sauce. Roast for 2 hours at 160C, basting
every 20 minutes. Serve with pan-fried mint leaves, Colmans mint sauce and
a home-made relish of plum halves caramelised in sugar, red wine vinegar
and Colmans wholegrain mustard. www.colmanfoods.co.za
T
E
X
T

A
N
N
E
T
T
E

K
L
I
N
G
E
R

This months medley of cookery books includes a guide to following the paleo diet,
a collection of easy, affordable eats and an assortment of fine-dining recipes
BOOKS FOR COOKS
32
FROM SAVANNAH TO SEA by Nico Verster (Struik, R295)
Trained chef Nico Verster has cooked in some of the most breathtaking locations across the country from a safari
lodge in the North West to forest and vlei lodges in KwaZulu-Natal. This book, which Nico photographed himself,
is a look back at some of the dishes he has made in these far-flung idylls, and is divided into four chapters that are
dedicated to starters and snacks, main courses, baked goods and desserts. Nicos tales that intersperse the recipes
make for interesting and humorous reading.
EASY COOKING FROM NINA TIMMS KITCHEN by Nina Timm (Struik, R210)
Not only are the recipes in this book easy to follow, theyre affordable and delicious, too. The contents cover all the
bases, including mieliepap and goose-egg frittata with mushrooms for breakfast, fruit punch and bacon tartlets for your
next book-club evening, family dinners such as Busy Mom Chicken Bake, Flintstone Beef Rib and Ask-for-More Seafood
Potjie, and desserts such as meringues with guava custard and easy berry cheesecake. Theres even a section dedicated
to school market days, so you can do your youngster proud with home-made chutneys, dressings and cakes.
PALEO SLOW COOKING by Dominique de Vito (Jonathan Ball, R255)
So what is a paleo diet? In brief, it takes a page from the hunter-gatherers of the Paleolithic era and excludes all
processed foods, refined sugars, dairy products and cereal grains, focusing instead of the nutritional benefits of meat,
fish, fruit, vegetables, seeds, nuts and healthy oils. What makes this book particularly interesting is that all the recipes
are designed for the electric slow-cooker, from breakfast treats such as broccoli frittata and poached salmon, to hearty
dinner staples including bouillabaisse and duck confit. The section that shows how to make paleo-friendly condiments,
from Paleomayo to Caveman Ketchup, is also pretty handy.
W
H
A
T
'
S

C
O
O
K
I
N
G
?
READERS POL L
You told us on Facebook: hot-cross buns are your favourite Easter treat
Join the conversation at www.facebook.com/WWTaste.
42%
ROAST
LAMB
HOT-CROSS
BUNS
29%
21%
PICKLED
FISH
8%
CHOCOLATE
EGGS
GIVEAWAY Were giving away one copy each of the books featured above. To stand a chance to win one, SMS TASTEand the name of the book you would like to
win, followed by your name, surname, physical address and telephone number to 45606 (R1.50 per SMS). Alternatively, enter online at www.tastemag.co.za. Competition
closes 20 April 2014. Terms and conditions apply, see page 126.
P
H
O
T
O
G
R
A
P
H
S

W
I
L
L
E
M

L
O
U
R
E
N
S

P
R
O
D
U
C
T
I
O
N

H
A
N
N
A
H

L
E
W
R
Y
Allan Mullins pairs five wines with a selection of Woolworths Easter chocolates
WHAT TO DRI NK WI T H
CHOCOL AT ES
W
H
A
T
'
S

C
O
O
K
I
N
G
?
MATCH MADE IN HEAVEN
TASTE shares five top tips for chocolate-and-wine pairing.
O The flavours of both chocolate and wines are released in stages. The
first notes are fruity and acidic (from both the grape and cocoa bean),
the next one is sweet and the last can be identified by tannins.
O The high sugar content in most chocolates can overpower or dull
the flavours of wine. Experimentation is needed to find a good match.
O Matching flavours such as toffee, peach, or cherry in both the wine
and chocolate is one way to find a good combination.
O Opposing flavours can also complement one another, as is
the case when pairing chocolate with toffee notes and Port with
nutty undertones.
O A good rule of thumb is that chocolates with lighter, more elegant
flavours should be paired with light-bodied wines, while more robust-
tasting chocolate should go with full-bodied wines.
Click on Drinks at www.tastemag.co.za for more exciting food-and-drink pairings.
3 MALLOW EGGS R7.95 FOR 4 WITH WOOLWORTHS
LIGHT MOSCATO R42.95
The fluffy mallow is deliciously sweet and works well with
the wine, offering a combination of textures and flavours,
with the sweetness of each enhancing the other.
5 SALTED CARAMEL FUDGE EGG R24.95 WITH
WOOLWORTHS NOBLE LATE HARVEST RESERVE R79.95
The sweet raisin and honeyed flavours of this Chenin
Blanc complement the sweetness of the egg, while
the salt balances out the sugar.
2 DARK-CHOCOLATE-COATED ALMONDS DUSTED IN
COCOA R24.95 WITH DIEMERSFONTEIN CHOCOLATE
SHIRAZ R69.95
The sweet bitterness of the chocolate balances the spicy
chocolate notes of the wine and enhances its fruitiness,
allowing it to linger longer. The cocoa dusting and subtle
crunch of the caramelised nut are lovely finishing touches
to the pairing experience.
1 WHITE CHOCOLATE HUGO BUNNY AND PRINCESS
DUCK R8.95 AND R24.95 WITH WOOLWORTHS SPUMANTE
DOUX R46.95
The bubbles enhance the sweetness of the chocolate
and cut through its creaminess, leaving a fresh taste.
4 DARK CHOCOLATE LIQUEUR-SOAKED CHERRIES
R34.95 WITH DIEMERSFONTEIN PINOTAGE RESERVE
R124.95
A beautiful combination, the high cocoa percentage of
the dark chocolate and the Kirschwasser enhance the
fruit character, but also bring out the acidity of the wine.
3
5
2 1
4
34
P
O
R
T
R
A
I
T

J
A
N

R
A
S

Im a lucky boy. I was brought up by a mother who knows
her way around a kitchen and so I wasnt condemned to a
youth filled with crumbed something-or-other and chips.
I daresay there are few 12-year-olds who know what
a tagine is. That said, I wasnt quite prepared for the
gastronomic upheaval that occurred when my family first
set foot on the sunny tarmac of Cape Town International.
Why are people eating dried-out meat? How do you turn
milk into a tart? And, Im quite sure that bunnies dont eat
curry-filled bread, or curried anything for that matter.
Then there was bobotie, a dish so patently unBritish
that my aforementioned mother cant even pronounce
it after 12 years here without sounding slightly tipsy.
I recently realised that I had probably eaten it only two
or three times, which was completely unacceptable. So,
in order to mix things up a bit, I decided to bring a little
transcontinental competition to my first bobotie cooking
experience. I picked one South African recipe and one
British interpretation described as a delicious mixture
of curried meat and fruit with a creamy golden topping,
not dissimilar to moussaka. It also came with a helpful
pronunciation guide: ba-boor-tea. At a glance, the recipes
were largely similar, except that the BBC does it half an
hour quicker and requires a whopping six bay leaves.
Keeping things alphabetical, I went British first and
immediately found myself pouring water over bread.
(I briefly mused whether I could add vodka and pretend
I had made rudimentary beer, but fortunately thought
better of it and moved on.) The rest of the recipe was
relatively straightforward, apart from a baffling instruction
to crush the mince into fine grains until it changes colour,
which I ignored. The soggy bread was then mixed in and
I moved on to the distinctly unfamiliar task of topping the
meat with a savoury custard. Im really not sure about the
origins of this concept, but I decided now wasnt the time
to question the logic behind a centuries-old delicacy. It
was a good attempt pleasingly golden, the spices came
through nicely, the mince was tasty. All in all I was quite
surprised at how easy it had been. Perhaps I had a secret
Malay ancestor?
Then it was on to the real McCoy. The recipe quickly
progressed through the usual fry onions and garlic stage
until my kitchen smelled so good it was almost indecent.
But then things got a bit gloopy. First I had to mash bread in
milk. Given that I can hardly look at cottage cheese without
drowning in a wave of queasiness, the resulting solution
put me firmly on the back foot. Said back foot took further
strain once I had to add a raw egg and some chutney to
the mixture. I wont dignify what the result looked like
with a metaphor, but it wasnt pretty. I rallied and battled
through to the end of the recipe.
Ill admit it was with a tremble that my fork approached
my creation. I nearly winced as I brought it to my mouth.
I was wrong. Delicious doesnt cover it. The trauma of
cooking was banished by a bevy of flavours so complex I
didnt quite know how to write them down. It was sweeter
than the BBC version but somehow the SA dish carried me
away on a train of spicy glory. Squeamishness 0, Africa 1.
While topping a spicy mince mixture with a savoury custard doesnt come naturally to
British-born Harry Phillips, he gives it his best shot, not once, but twice
HARRY COOKS . . . BOBOT I E
36
W
H
A
T
'
S

C
O
O
K
I
N
G
?
Heres to a lifetime of perfectly cooked steaks.
Whether its a succulent cut of steak or a fresh piece of your favourite fish, do it to perfection
with Le Creusets Cast Iron Grill and Skillet range. With ergonomically designed cast iron
handles for ease of use and a variety of shapes and colours to choose from, our Grill and Skillet
range is the perfect addition to your Summer cooking repertoire.
Visit www.lecreuset.co.za or share call us on 086 177 3321. Le Creuset South Africa LeCreusetSA instagram.com/lecreusetsa
5
4
8
2
CAVENDI SH SQUARE
.
T YGERVAL L EY CENT RE
.
SOMERSET MAL L
.
GARDENS CENT RE
.
T HE CONST ANT I A VI L L AGE
.
KI L L ARNEY MAL L
.
BEDF ORD VI EW CENT RE
HYDE PARK CORNER
.
CL EARWAT ER MAL L
.
BROOKL YN MAL L
.
WOODL ANDS BOUL EVARD
.
L A L UCI A MAL L
.
T HE PAVI L L I ON
.
WAT ERF AL L MAL L RUST ENBURG
SANDT ON CI T Y
.
V&A WAT ERF RONT
.
NI COL WAY BRYANST ON
.
CANAL WAL K
.
WAL MER PARK
.
F RANSCHHOEK
38
WIN
KITCHENAID STAND MIXERS TO
A TOTAL VALUE OF R20 970
C
O
M
P
E
T
I
T
I
O
N
TASTE and KitchenAid are giving three lucky readers the chance to win a
coveted stand mixer in their favourite colour
Ninety-ve years. Thats how long KitchenAid appliances and kitchen equipment have been a favourite among keen cooks and culinary
connoisseurs. In celebration of this momentous birthday, KitchenAid is giving away three of its iconic stand mixers to three lucky readers.
A boon for any baker (its ideal for making the chocolate cake on page 19), the powerful mixer enables eortless mixing of cake or
pancake batter, takes the eort out of kneading cookie, bread or pizza dough, and whips cream or egg whites to perfection in seconds.
The mixer is tted with a ten-speed slide control, which facilitates everything from a slow stir to a super-fast whip, and comes with
a dough hook, whisk and at beater. Other attributes include a tilting mixing head, which allows easy access to the beater and bowl,
a pouring shield, which minimises wayward splashes, and a maximum dough capacity of 1 kg of our.
You can also increase the number of functions of your mixer by investing in additional attachments, which include a food grinder, can-
opener, ice-cream maker and pasta roller. Plus, KitchenAid is so condent in this superior product that it comes with a ve-year warranty.
www.kitchenaid.eu
THE PRIZE
The names of the frst three TASTE readers drawn will each win one standard KitchenAid stand mixer (additional attachments
excluded) to the value of R6 990 in the colour of their choice (subject to availability, chrome and brushed nickel excluded).
ENTER AND WIN
To stand a chance to win this fantastic prize, SMS TASTE KitchenAid, followed by your answer to the question below, your name and surname, physical address
and telephone number to 45606 (R1.50 per SMS). Alternatively, enter online at www.tastemag.co.za. Competition closes 20 April 2014. Terms and conditions
apply, see page 126. QUESTI ON: WHI CH BI RTHDAY I S KI TCHENAI D CELEBRATI NG THI S YEAR?
A TASTE OF TUSCANY
Transform your Sunday lunch into a special occasion with Woolworths
succulent and tender Easy to Cook Tuscan herb-butter-basted chicken
P
H
O
T
O
G
R
A
P
H

W
I
L
L
E
M

L
O
U
R
E
N
S

P
R
O
D
U
C
T
I
O
N

H
A
N
N
A
H

L
E
W
R
Y
Few things create a sense of occasion quite like
congregating around the table and feasting on a delicious
roast chicken. Woolworths ups the taste factor even more
with its Tuscan chicken, which is avoured with an array of
fresh, Italian-inspired herbs, fresh farm butter and garlic.
The chicken comes in a convenient oven-roasting bag,
which seals in moisture while cooking. All thats left to do
is choose your favourite sides before sitting down and
commencing the feast. All Woolworths chickens are fed
a wholegrain diet and no animal by-products.
P
R
O
M
O
T
I
O
N
TUSCAN CHICKEN WITH ROAST PEPPERS AND TOMATOES
Preheat the oven to 180C. Roast the Tuscan chicken in the roasting bag on a baking tray for
5060 minutes. Allow the chicken to stand for 5 minutes before removing from the bag be careful
of any escaping steam. While roasting the chicken, toss 3 halved tricolore peppers and 2 handfuls
Bella tomatoes in olive oil and sliced garlic and roast for 20 minutes. Serve warm with the roast
Tuscan chicken, crusty ciabatta and fresh basil. Serves 4
C
O
N
F
E
S
S
I
O
N
S

O
F

A

H
U
N
G
R
Y

W
O
M
A
N
My worst school lunchbox sandwiches were always those with a
sh paste lling. Two slices of soft white bread, lightly buttered and
smeared with Pecks Anchovette. I was ashamed of its ordinariness.
Afraid of what people might think about me liking something so, well,
shy. At home, in private, I ate a lot of it, on hot buttered white toast
with strong cups of tea. But I didnt want to admit to such a thing. Not
in front of children whose opinion mattered to me.
My mother would sometimes make proper anchovy butter by
mixing softened butter with mashed anchovies. This was less shameful,
somehow, because Id once eaten it in a restaurant. But I still preferred
the sh paste from a jar. Just not in front of
other people.
For a long time I loathed anchovies.
I picked them out of salads when I could
and refused slices of pizza that had been
tainted by their pungent saltiness. But still
I ate sh paste. Secretly.
After school when I lived overseas,
I realised that sh paste was a South
African thing and that I missed my
anchovy toast. Visiting friends and family
would, upon request, bring me the small
jars, which I stashed away for emotional
emergencies of the homesick kind.
It was only as an adult, when my love
aair with Spain started, that I began
to prefer anchovy llets to the hybrid
pilchard/mackerel/anchovy paste I had
secretly loved. In Barcelona I became
addicted to small portions of tangy
boquerons en vinagre (fresh, uncooked
anchovies cured in vinegar for a couple
of days) that we devoured with glasses
of ice-cold beer. And I am still haunted by the anchoas con leche
condensada (anchovies drizzled in condensed milk) that I never got
to try in Seville. I try to imagine the ercely contrasting avours of
sweetness and saltiness coming together in a small bite and I regret
not having fearlessly ordered it that fateful day. So instead I stick to
what I know best. Anchovies stirred into a lamb stew or smashed over
a tomato salad with olives and onions. Melted over steamed broccoli.
In a Caesar salad. I happily harness the elusive umami taste that
anchovies provide. Yet I always feel the need to explain the presence of
anchovies to others; as if they are an awkward family member I love but
am slightly embarrassed by. I wish I could
stop worrying about what other people
think of me.
My friend Bianca doesnt care what
people think of her. Shes divine and very
daring. She lives in Spain with her man and
her baby. Recently, she sent me a parcel
containing all sorts of delicacies, including
two tins of anchovies. Unfortunately
the tin of smoked anchovies exploded
upon opening (thank you delayed
postal services) but the contents of the
surviving tin were prepared according
to her instructions: thick slices of tomato,
good olive oil, thin slices of onion and the
anchovies on top. We were out of onions,
so I used thin slices of garlic instead. How
daring is that!I thought, emulating Biancas
boldness, still slightly afraid of what people
would say about such a pungent combo.
But then I took my rst delicious bite and
after that I really couldnt have cared less
what anyone thought W
PORTRAI T MI CHAEL LE GRANGE
If youre going to eat anchovies, you need to be audacious about it, says Sam Woulidge
P
H
O
T
O
G
R
A
P
H

D
I
R
K

P
I
E
T
E
R
S

P
R
O
D
U
C
T
I
O
N

A
B
I
G
A
I
L

D
O
N
N
E
L
L
Y
ANCHOVY VINAIGRETTE
My friend Lise, who is comfortable with her own
likes and dislikes, makes a similar vinaigrette. She
told me to make mine to my own taste.
Makes 13 cup
EASY
GREAT VALUE
anchovy fllets 68
garlic 2 cloves
Dijon mustard 1 T
fresh lemon juice 1 T
olive oil 13 cup
freshly ground black pepper, to taste
1 If you have a handheld blender, place
everything but the olive oil and pepper in it
and give it a whizz. Once its a smooth paste,
gradually add the olive oil, blending all the
time. 2 If you dont have a blender, pulverise
everything but the olive oil using a mortar and
pestle and, once its mixed well, add the olive
oil. 3 Season with pepper and drizzle over
lightly steamed greens.
CARB-CONSCIOUS, FAT-CONSCIOUS,
HEALTH-CONSCIOUS, DAIRY-FREE,
WHEAT- AND GLUTEN-FREE
40
www.confessionsofahungrywoman.com, @samwoulidge
THE LI TTLE FI SH
THAT COULD
Follow us for more @LuckyStarSA on:
Bring out the foodie in you with the 3rd edition of Lucky Stars cookbook. The Lucky Star range is
high in protein and Omega-3 fatty acids, and our cookbook is packed with delicious, easy-to-prepare
recipes. SMS LUCKY STAR, your name and postal address to 42243 to get your copy.*
*SMS charged at R30, which covers the price of the book and postage. Every reader who sends the SMS will be entitled
to the Lucky Star cookbook. Free SMSes do not apply. Offer ends 30/06/2014. Visit www.luckystar.co.za for Ts&Cs.
T
J
D
R

(
C
T
)

4
3
4
5
1
/
E
42
E
X
P
E
R
T

O
P
I
N
I
O
N
This question has inspired animated debate
in food circles. Every culture has deliciously
unique ways of combining avour.
Ethnically specic taste building blocks
serve up alimentary statements of identity.
Home cooks generally act unconsciously
but professional chefs use such avour
foundations as a tool of the trade, which
allows them to develop new yet authentic
recipes within a particular food genre. This is
what Atala is attempting to do at his famous
So Paulo restaurant, D.O.M., where he fuses
the core tastes of his terroir with classical
training and avant-garde equipment to
create a new Brazilian haute cuisine. Whether
he has been successful or not is a debate
for another day. For now, it is his struggle to
identify our nations taste repertoire that has
been tabled for discussion.
Atala was hosted by South Africas
gastronomic greats, so why were they
tongue-tied when confronted with his
question? Of course, colonialism and
apartheid are the elephants in the room.
South Africans have a long history of
despising and distrusting each other, which
inhibits examination of shared identity. Ja,
well, no, ne thats true for many other
countries. Not least Brazil. We are wasting
the economic opportunities inherent in the
curiosity of Atala and others. We are what we
eat. So who are we?
BRAZILIAN CHEF ALEX ATALA ASKED THIS QUESTION AT DESIGN INDABA 2013: IF I SAY SOYA
SAUCE, GINGER AND SEAWEED, YOUR MIND GOES TO JAPAN. IF I SAY TOMATO, BASIL AND
MOZZARELLA, YOUR MIND GOES TO ITALY. ONE OF THE MOST IMPORTANT SOUVENIRS FOR
A TRAVELLER IS FLAVOURS; AND IM STILL MISSING SOUTH AFRICAN FLAVOURS. WHY?
WHAT S THE TASTE OF MZANSI ?
Boerewors, amasi, apricot jam, coriander South Africans have such an
array of tastes to enjoy that a signature local flavour combination cant be
definedor can it? Chef-anthropologist Anna Trapido rose to the challenge
PHOTOGRAPHS SHAVAN RAHI M AND JAN RAS TEXT ANNA TRAPI DO
A CULINARY HISTORY LESSON
First the good news: South Africans
invented cooking. Palaeontologists have
shown that nearly two million years ago
pre-human hominids living in Gautengs
Cradle of Humankind were the rst beings
in the world to catch and control re. The
combination of multiple lightning strikes
and quartz-rich Highveld soil resulted in
numerous veld res, which Gauteng-based
Homo erectus learnt to collect and keep alive.
With re came cooking, which allowed for
maximum nutrient extraction from food and
the evolution of larger Homo sapiens brains.
It is surely no accident that modern South
Africans are so deeply wedded to cooking on
re braai or shisa nyama our DNA and the
very land on which we live still glows with
the ames of those who cooked before us.
The earliest Southern African modern
humans were ancestors of todays San and
Khoi-Khoi peoples. Today their descendants
live on the margins of what was once their
land, but taste preference ghosts survive
in the widespread contemporary use of
indigenous plant infusions such as rooibos
tea, which was introduced to 17th-century
Dutch settlers by the Khoi.
While not part of the core South African
avour repertoire, there has been a recent
revival of interest in indigenous food plants.
At !Khwa ttu near Yzerfontein on the West
Coast, San elders share their ancient edible
plant knowledge, while at Oepvekoep in
Paternoster, chef Kobus van der Merwe
experiments with foraged avours including
dune spinach. Solms-Delta estate in
Franschhoek has established a nursery to
propagate indigenous vegetables, and
chef Jackie Cameron at Hartford House
in KwaZulu-Natal observes: The use of
ingredients such as imbuya leaves results
in avours and textures that are unfamiliar
and tantalising. I feel that if a guest leaves
us having asked a question, learnt from
the process and experienced something
they could get nowhere else in the world,
their entire dining experience becomes
memorable. That is what I live for as a chef.
SWEET-AND-SOUR
CONTRADICTIONS
Over a period of 4 000 years, cattle-herding,
Bantu-language-speaking peoples radiated
south from Nigeria and Uganda, and our
national passion for soured milk can be
traced back along this route. Burundian
chef Coco Reinarhz at Sel et Poivre in
Johannesburg says, We call it ikivuguto
but its the same thing a souring agent,
a marinade, a drink. There is continental
kinship in Xhosa amasi or Venda sebube
(sorghum porridge cooked in sour milk).
Along the way, this taste for fermented
South African vours include, clockwise from
top right, those contained in boerewors, apricot
jam, amasi, chilli and coriander, which are
complemented by indigenous ingredients
such as wild spinach.
44
milk has been taken up by other South
Africans in the form of amasi-tenderised
venison in the Free State and KwaZulu-Natal
biryanis that use soured milk instead of
Indian yoghurt.
From the 17th century onwards, Africa,
Asia and Europe macerated into Cape Malay,
Cape Dutch and later Transvaal pioneer
food (boerekos). The coriander seed (used
extensively in biltong and boerewors) arrived
at the Cape with Dutch settlers. Huguenot
refugees introduced French conture, which
assimilated into local culture as konfyt, then
fused with a Malay preference for sweet-
and-savoury to reappear as the sweet-salty
contradiction of mebos and apricot-jam-
laden meat marinades. From Chris Erasmuss
bokkom salad dotted with dried apricots at
Pierneef La Motte, to Xoliswa Ndoyiyas
Qunu apricot-chutney chicken dish that
was one of Nelson Mandelas favourites, our
nation is addicted to the contrasts inherent
in the bittersweetness of life.
Afro-Indian social fusion is apparent in
the atchar-derived township vegetable relish,
chakalaka, while the story of the Indian-Zulu
co-creation of the bunny chow in the 1940s
in response to apartheid in the hospitality
industry is well known.
And then theres peri-peri, which can
be described as a post-Mozambican-
independence South African bastardisation
Its no accident that modern South Africans are so deeply wedded to cooking
on fireOur DNA and the very land on which we live still glows with the
flames of those who cooked before us
Above left: West Coast chef Kobus van der Merwe uses locally found ingredients at Oepvekoep, his restaurant in Paternoster. Above right: Shaun Schoeman cooks using produce from the
indigenous garden at Solms-Delta in Franschhoek.
E
X
P
E
R
T

O
P
I
N
I
O
N
of the Afro-Lusitanian delight that is piri-piri.
Mimi Jardim, doyenne of Portuguese cuisine
in Southern Africa, explains, In Portugal they
know piri-piri but it is considered diaspora
food. Not of the motherland, but created
in Africa.
Its all there. We do have a shared avour
repertoire. So, lets all close our eyes and
imagine the combination of re, apricot jam,
coriander seed, amasi and chilli. Then tap
our heels together three times and say
theres no taste like home. W
Click on Hot Topic at www.tastemag.co.za to read
more about Alex Atala. Join our avour conversation
on Twitter at @WWTaste.
Ordinary South Africans with little or no winemaking experience, from
teachers to architects, are having fun making wine in their own homes.
Allan Mullins says you could be one of them
PHOTOGRAPHS DERYCK VAN STEENDEREN, JAN RAS AND GRAHAM DE LACY PORTRAI T BRETT RUBI N
Opposite, clockwise from top left: Garagiste winemakers often rent space in wine cellars for their wines; even the little ones get involved; Tanja Beutler produces small quantities of
wine at Topaz Wine Company; grapes are pressed; Mary-Louise Nash runs Black Pearl Wines in Paarl; making wine is a family aair; Clive Torr is known as Mr Garagiste.
46
W
I
N
E
TURN YOUR GARAGE
I NTO A CELLAR
Have you ever dreamed of making your own
wine? If so, youve most likely also thought:
Impossible! I dont know anything about
winemaking and where would I even start?
You may be surprised to hear that many
beginners with passion and perseverance
have teamed up with friends and family,
using their garages, sheds and even spare
rooms to make wines for home cellars. Some
even go on to sell their eorts and toast their
successes with their very own creations.
Bear in mind that garagiste winemaking
requires a certain amount of capital and
a willingness to seek advice. Also dont
expect to make a fortune out of your
hobby. Those who do it agree that the fun
and camaraderie as well as the sense of
achievement and pride you feel when you
pull the cork from your rst bottle, pour it
into the glass, hold it to the light and take a
satisfying mouthful cant be beaten.
IT ALL STARTED IN FRANCE
In the mid-1980s a winemaking revolution
swept Bordeaux when a group of rebel wine
enthusiasts began producing their wines
outside the typical cellar, usually in garages.
They were called garagistes and their wines
were bolder and fruitier than traditional
Bordeaux oerings. In the early 1990s,
Jean-Luc Thunevin from the village of Saint
Emilion bought red grapes and, with minimal
equipment, made a Merlot-Cabernet Franc
in his garage that took the wine world by
surprise when critics raved about it, rating
it above the much-lauded Bordeaux rst
growths. Shortly afterwards, garagistes in
all the worlds wine regions started hand-
crafting their own wines.
ON HOME SOIL
Winemaker Catherine Marshall, who
currently produces wonderful wines under
her eponymous label, pioneered the
movement in South Africa in 1996, when
she and her friends removed their shoes
on Muizenberg beach to crush Shiraz
grapes. This led to the establishment of the
Barefoot Wine Company, one of the rst true
boutique wineries in the country.
At around the same time, Clive Torr, who
had a winemaking qualication but no farm
or cellar, received a special birthday gift from
friends, a new French oak barrel, which he
used to make an impressive Pinot Noir in his
garage. In 1996, he and then partner Tanja
Beutler registered the name Topaz because
their wine was being made in Topaz Street,
Somerset West.
Inspired by the examples set by
Catherine, Clive, and Tanja, the number of
amateur winemakers grew, along with a
need for technical guidance, marketing
assistance, logistical help and the sharing of
equipment. So The Garagiste Movement of
South Africa was formed in 2002.
To dierentiate between certied
producers and those making wine for
home consumption, it was agreed that a
commercial garagistes production should
not exceed 9 000 litres; the operation must
be certied with the SA Wine Industry
Information and Systems (SAWIS); it must
be fully funded by the garagiste; and the
garagiste must make the wine him- or herself
in South Africa. These are some of the key
roleplayers:
MR GARAGISTE
As a Cape Wine Master, Clive Torr has spent
the past 20 years making many barrels of
outstanding wines and given freely of his
time and knowledge to tutor garagiste
The true essence of
garagiste wine is when
a crazy dream and a
huge passion for wine
becomes a reality,
follows you home and
becomes a special part
of your everyday life
Clive Torr
48
W
I
N
E
Cape Wine Master Allan Mullins has been Woolworths wine selector for more than 20 years.
See more of his picks by clicking on Drinks at www.tastemag.co.za.
winemakers, earning him the title Mr
Garagiste. Wine is grown, not made,
he says. Its about the love and attention
in the vineyard. So dont interfere, dont
use machines, dont use chemicals, dont
use yeast.
CURRENT RELEASE: The Clive Torr Conviction
Cabernet Sauvignon 2011 is a classic example
of a cool-climate Cabernet from Elgin. It
received four stars in the Platter Wine Guide
2014. The colour is brilliant and the nose has
blackcurrant and well-balanced oakiness,
while the full-bodied palate oers black fruits,
a sleek texture and lovely ripe tannins. It
undergoes natural fermentation and has
no added sulphur dioxide.
www.clivetorrwines.co.za
THE RED-TAPE EXPERT
Tanja Beutler runs Topaz Wine Company,
which produces Pinot Noir, Viognier, Shiraz
and Shiraz blends. She loves helping
garagistes navigate the tricky channels
of wine administration, including SAWIS
accreditation and handling customs and
excise regulations.
We have to carry the passion forward,
extending the love and dedication
that denes garagiste winemaking. The
movements most refreshing contribution
will be that of authenticity, she says.
CURRENT RELEASE: The Topaz Shiraz-Mourvedre
2012 has four stars in the Platter Wine Guide
2014, and earned a Grand DOr and the
Garagiste Trophy at the 2013 Michelangelo
Awards. The wine features notes of black
cherry, ripe blackberries, violets and an
enticing hint of dark chocolate.
www.topazwineco.com
MS ONE-WOMAN SHOW
Only a woman as intrepid as Mary-Louise
Nash could have left the University of New
Hampshire in 1989 with a BA degree; worked
in Asia for four years; fallen in love with a
rundown farm in Paarl; taught herself to
nurture vines and make wine; and release
her rst Black Pearl Wines Shiraz in 2001.
In 1997, she planted Shiraz and Cabernet
Sauvignon vines and became the chief
winemaker, viticulturist, tractor driver,
marketer and Jill of all trades at Black Pearl.
After bottling the 2001 vintage in 2003, she
realised she couldnt drink it all, so loaded her
car with the bottles and set o to sell them
to restaurants and wine shops. She has never
looked back.
Mary-Louise quotes Clive Torr: The true
essence of garagiste wine is when a crazy
dream and a huge passion for wine becomes
a reality, follows you home and becomes a
special part of your everyday life.
CURRENT RELEASE: The Black Pearl Oro 2012 was
a nalist in the Diners Club Winemaker of the
Year 2013. Shiraz blends with 15% Cabernet
Sauvignon to make a deep black wine with
layers of black and red fruit, lovely spice and
pepper, and a stylish palate.
www.blackpearlwines.com
THE JOBURG
BRAVEHEARTS
Making wine in Johannesburg is no problem
for friends Stuart Campbell and Brett
Chrystal. When they met, Stuart, a chartered
accountant, had just completed the three-
day garagiste course run by Professor Wessel
du Toit at Stellenbosch University (see box
opposite), while Brett, an architect, was
completing a diploma course with the
Cape Wine Academy.
Each year they reach an agreement with
a Cape winemaker to ll a half-ton plastic
container with freshly harvested ripe grapes
that is then driven overnight in a refrigerated
truck to Johannesburg to maintain the cold
chain. Eager helpers sort the grapes and
assist with crushing and destemming them.
Above left: Brett Chrystal (left) and Stuart Campbell make wine in a Joburg garage. Above right: Garagistes bottle their wine themselves.
49
WANNABE WINEMAKERS, TAKE NOTE
Make use of these handy resources to nd out more about the ins and outs of garagiste winemaking
Download the dissertation, full of useful information, that Mary-Louise Nash presented for the Cape Wine Master
qualication in 2010. Find it at www.capewineacademy.co.za.
Read The Home Winemakers Manual by Lum Eisenman, which is freely available on the internet.
Sign up for a three-day course in garage winemaking with Professor Wessel du Toit at Stellenbosch Universitys
Department of Viticulture and Oenology. Find out more at www.sun.ac.za.
Buy a winemaking kit from Professor du Toit and his son, Louis, which is oered with or without grapes and includes
equipment and full instructions on making 60 bottles of wine perfect for anyone with no experience. Email
louisdutoit@yahoo.com and visit www.winemakingkits.co.za for details.
Find out more about practical tuition during the harvest season oered by Clive Torr (082 557 0826) and
Tanja Beutler (082 056 8825). Visit www.garagiste.co.za for handy contact information.
After fermentation in plastic barrels the
grapes are pressed using a basket press, and
the juice is transferred into a 225-litre French
barrel to mature. After fermentation, the
juice is put into the barrel.
The duos 2009 Shiraz was popular, the
2010 unfortunately did not work out, they
did not make a 2011 vintage and they say
their feelings about the 2012 Shiraz are
rather mixed. But the delivery of prime
Cabernet Sauvignon grapes from the 2013
harvest has put a big smile on their faces.
The wine will be bottled this year.
CURRENT RELEASE: I was sent a 200 ml sample
bottle of the 2013 Cabernet Sauvignon to
taste and it was outstanding, with bright
blackcurrant fruit and a gorgeous texture.
Contact Brett Chrystal on 082 558 7000.
THE OVERBERG FAMILY
Cape Wine Master Andy Mitchell and his
wife, Vikki, were seriously bitten by the
wine bug while studying at the Cape Wine
Academy, as well as on their travels to the
worlds wine regions. So, when building a
house at Greyton in the Overberg in 2003,
their prime consideration was creating
a suitable area to make their own wine,
primarily with grapes sourced from vineyards
in the Helderberg and Bamboesvlei.
The couples rst harvest consisted of two
tons of Shiraz. Last year they lled their cellar
to capacity with 15 tons of various cultivars
and they are now planning to extend it.
Their daughter Olivia has joined them in
making their wines, which are available in
two ranges, AMW and Crooked Path, from
Greyton restaurants, as well as selected wine
merchants in Hermanus and Cape Town.
CURRENT RELEASE: I am really impressed with
the AMW Walker Bay Chenin Blanc 2012,
which has the richness of old Chenin Blanc
vines without losing the intense peach and
apricot avours or bright acidity.
www.andymitchellwines.com
Clive Torr Conviction
Cabernet Sauvignon 2011
(cellar price R120)
Topaz Shiraz-
Mourvdre 2012
(cellar price R110)
Black Pearl Oro 2012
(cellar price R85)
AMW Walker Bay
Chenin Blanc 2012
(cellar price R80)
The Parks Winery Cabernet
Sauvignon was not yet
bottled at the time of going
to print, but will sell for R90.
50
The Easter holidays evoke so many fond childhood memories in me, most of which involve food. Baking was always a
big part of the festivities and I can vividly recall how, as a six-year-old, Id stand on a stool to reach the kitchen table so that
I could help my mom prepare one of our Easter staples scones. It was my job to rub the butter into the our mixture
and crack in the eggs before she took over. We always bargained on unexpected family arriving during this time, so
the quantities wed work with were large and the kitchen was inevitably a mess by the end, but it was totally worth it.
Once baked, we ate the uy scones with strawberry or apricot jam and paired them with either a glass of home-made
pineapple beer, marhewu (a fermented maize-meal drink), or my personal favourite, ginger beer (gemmerbier, as we used
to call it). So, in keeping with tradition, this Easter well have scones and gemmerbier aplenty at the Mtongana household,
albeit with my special twist. Because I dont like sweet things all that much, Im making a tart lime curd to go with the
scones. I was taught the curd recipe during the rst year of my studies but Ive adapted it slightly, preferring to blitz the
A T RI P DOWN
ME MORY
L ANE
This Easter, Siba Mtongana looks to the past and recreates some of her
favourite childhood recipes with an updated twist, of course
PHOTOGRAPHS TOBY MURPHY PRODUCTI ON HANNAH LEWRY I NTERVI EW ANNETTE KLI NGER
S
I
B
A
'
S

K
I
T
C
H
E
N
lime zest with the sugar at the beginning of the process instead of adding it at the end. I think it results in a slightly fruitier
avour. As for the ginger beer, Ive based my recipe on my grandmother-in-laws but instead of using just ground ginger,
Im also adding the freshly grated root and fresh pineapple rather than yeast to kick o the fermentation process. I feel
the pineapple mellows out the sweetness of the ginger beer and adds a nice zingy kick.
Of course, one cant live on scones and ginger beer alone, so Ill also be making my take on a kedgeree. To make
the dish slightly lighter, Ive decided to replace the traditional rice with ngerling potatoes and bulk it up with loads
of vegetables such as Tenderstem broccoli, ne green beans and baby marrows, which I saut with garlic, ginger and
soya sauce and sesame oil. The seafood component isnt the expected haddock, but rather salmon and mussels. Lastly,
neither kedgeree nor Easter would be the same without eggs, so a couple of soft-boiled ones are added at the end. I nd
this dish is a refreshing alternative if youre not feeling keen on a meat-heavy roast lunch. Heres hoping it will become a
new tradition in our house! Follow @SibaMtongana on Twitter
51
WARM EGG-AND-SEAFOOD SALAD
WARM EGG-AND-
SEAFOOD SALAD
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 10 minutes
free-range eggs 4
butter 2 T
garlic 4 cloves, crushed
ginger 1 T, peeled and grated
salmon steaks 220 g
sea salt and freshly ground black pepper,
to taste
fne green beans 200 g, blanched
Tenderstem broccoli 125 g, blanched
baby marrows 200 g, sliced lengthways
and grilled in a griddle pan
pink fr baby potatoes 350 g, boiled
with the skin on
soya sauce 2 T
fsh stock 1 cup
chilli 1, chopped
thyme a handful
fresh mussels in the shell 300 g, cleaned
black sesame seeds 2 T, for sprinkling
For the dressing, mix:
soya sauce 2 T
sesame oil 1 T
honey 4 t
rice wine vinegar 2 t
chili fakes a pinch
garlic fakes a pinch
sea salt and freshly ground black pepper,
to taste
1 Place the eggs in a saucepan of cold water,
cover and bring to the boil. Remove the
saucepan from heat and allow the eggs to
stand for 3 minutes for soft boiled. Remove
from the saucepan using a slotted spoon and
peel. 2 Heat the butter in a pan and saut the
garlic and ginger for 1 minute. Add the salmon
steaks, season and cook for 1 minutes on
each side. Add the vegetables and cook for
1 minute. Set aside the salmon and vegetables.
3 Using the same pan, bring the soya sauce,
stock, chilli and thyme to the boil. Add the
mussels, cover and cook for 45 minutes,
or until they open. Discard any unopened
mussels. 4 Arrange the eggs, vegetables,
salmon and mussels on a platter and sprinkle
with the sesame seeds. Serve with the dressing.
CARB-CONSCIOUS, FAT-CONSCIOUS,
HEALTH-CONSCIOUS
WINE: Kleine Zalze Bush Vine Chenin
Blanc 2013
GINGER BEER
Makes 2 litres
EASY
GREAT VALUE
Preparation: 20 minutes, plus 2 days
standing time
Cooking: 10 minutes
white sugar 200 g
water 8 cups
ground ginger 23 t
fresh ginger 75 g, grated
tartaric acid t
cream of tartar t
fresh pineapples 2, peeled and diced
lemon juiced (optional)
1 Heat the sugar and cup water in a
saucepan, stirring continually until the sugar
has dissolved without coming to a boil. Add
the ginger, tartaric acid and cream of tartar and
bring to a simmer. Simmer for 510 minutes, or
until the mixture has thickened and is slightly
golden in colour. 2 Mix the syrup with the
remaining water and transfer to a 2 litre plastic
bottle and add the pineapple. Place in a warm
place for two days, opening the bottle every
12 hours to allow the gas to escape. 3 Strain,
chill and add the lemon juice. Serve with fresh
pineapple slices and crushed ice.
FAT-CONSCIOUS, DAIRY-FREE, WHEAT-
AND GLUTEN-FREE
SCONES WITH LIME CURD
Serves 4
EASY
S
I
B
A
'
S

K
I
T
C
H
E
N
H
A
I
R

A
N
D

M
A
K
E
-
U
P

K
I
M
L
Y
N

S
I
S
A
M
/
H
E
A
D

T
O

T
O
E

F
O
O
D

A
S
S
I
S
T
A
N
T

C
A
L
L
A
N

A
R
T
U
S


52
GREAT VALUE
Preparation: 30 minutes
Baking: 20 minutes
cake four 350 g
baking powder 3 t
salt a pinch
cold butter 90 g
sugar 4 T
large free-range egg 1
buttermilk or amasi cup
vanilla extract 1 t
free-range egg yolk 1
milk 2 T
For the lime curd:
limes 45
sugar 200 g
butter 60 g
large free-range eggs 2
large free-range egg yolks 2
fresh lime juice cup (45 limes)
lime zest, to garnish
1 Preheat the oven to 220C and lightly grease
a baking tray with butter. Mix the our, baking
powder and salt in a large bowl. Rub in the
butter until the our is coated in the butter.
Add the sugar and mix well. 2 Transfer the
mixture to a clean oured surface and make
a well in the centre. Mix the egg, buttermilk
and vanilla extract in a jug and pour into the
well. Mix until a dough forms. Flatten slightly
to about 2 cm thick and shape into a round.
3 Using a glass or cookie cutter, cut out 46
scones and place on the prepared baking
tray, leaving space between each one. Mix
the egg yolk with the milk and brush onto the
scones. Bake for 810 minutes until risen and
golden. Serve with the lime curd. 4 To make
the lime curd, carefully remove the skin (not
the pith) of the limes using a sharp paring knife.
Place the lime peel and the sugar in a food
processor and process until ne. Cream the
sugar mixture with the butter, then add the
eggs and egg yolks, one a time, beating well
after each addition. Add the lime juice, whisk
and transfer to a saucepan. Heat the mixture for
about 10 minutes over a very low heat, stirring
continually until the mixture thickens and coats
the back of a wooden spoon do not let it
simmer or boil. Transfer to a cup and place a
sheet of clingwrap on the surface to prevent a
skin from forming. Allow to cool.
WINE: Paul Cluver Gewrztraminer 2013
GINGER BEER
Find more of Sibas
delicious recipes at
www.tastemag.co.za.
SCONES WITH LIME CURD
TROPICS
T
A
S
T
E
granadillas makes this vine-growing
The exotic sweet-and-sour tang of
fruit a mouthwatering ingredient
in everything from
a delicious dressing for tuna,
to a sassy salsa served with a chunky salad
P
H
O
T
O
G
R
A
P
H
S

C
H
R
I
S
T
O
P
H

H
E
I
E
R
L
I

R
E
C
I
P
E
S

A
N
D

P
R
O
D
U
C
T
I
O
N

A
B
I
G
A
I
L

D
O
N
N
E
L
L
Y

F
O
O
D

A
S
S
I
S
T
A
N
T

C
L
E
M
E
N
T

P
E
D
R
O
SHOT ON LOCATI ON AT BABYLONSTOREN
T
H
E
S
E
A
S
O
N
A
L

K
I
T
C
H
E
N
54
55
GRANADILLA CORDIAL AND LEMON SORBET FLOATS
R12 PER
SERVING
S
E
A
S
O
N
A
L

K
I
T
C
H
E
N
GRANADILLA CORDIAL
AND LEMON SORBET
FLOATS
Serves 6
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 10 minutes
granadillas 6, pulp removed
sugar 100 g
Woolworths Lemonade Sparkling drink
2 x 275 ml bottles
Woolworths Lemon Sorbet 1 litre
1 Heat the granadilla pulp and sugar in a
saucepan over a medium heat until the
sugar has dissolved and the mixture thickens
slightly. Remove from the heat and allow to
cool completely. 2 Divide the cordial between
6 glasses and add the lemonade. Top with a
scoop of lemon sorbet and serve.
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
EASY GRANADILLA-
AND-RASPBERRY
ICE CREAM
Serves 10
EASY
GREAT VALUE
Preparation: 20 minutes, plus 7 hours
freezing time
condensed milk 2 x 385 g cans
dessert cream 2 x 290 g cans
evaporated milk 1 x 380 g can
granadillas 8, pulp removed
fresh raspberries 350 g
lemongrass 5 stalks, sliced lengthways
1 Combine the condensed milk, dessert cream
and evaporated milk in a large bowl. Using
an electric hand-mixer, beat the ingredients,
making sure they are well combined. 2 Pour
into a large freezerproof dish and freeze for
1 hour, or until slightly thickened. Stir in the
granadilla pulp and raspberries. Return to the
freezer and freeze for a further 6 hours, or until
rm. 3 Once set, cut the ice cream into squares
while it's still in the dish. Carefully remove the
squares and insert the lemongrass stalks to use
as sticks when eating.
WHEAT- AND GLUTEN-FREE
WINE: Tangled Tree Moscato Ros 2013
GRANADILLA CURD
SHORTBREAD TART
Serves 6
A LITTLE EFFORT
GREAT VALUE
Preparation: 25 minutes
Cooking: 50 minutes
sugar 100 g
cornfour 130 g
cake four 240 g
baking powder t
salt a pinch
butter 230 g, at room temperature
desiccated coconut 80 g, toasted, to garnish
For the granadilla curd:
granadillas 6, pulp removed
butter 120 g
sugar 200 g
free-range eggs 6
1 Preheat the oven to 180C. Place the sugar,
cornour, cake our, baking powder and salt
in a large mixing bowl. Cube the butter, add to
the dry ingredients and rub into the mixture
using your ngertips. 2 Once the mixture
resembles large breadcrumbs and all the butter
has been incorporated, shape the dough into
a ball, cover with clingwrap and chill for 30
minutes. 3 While the dough is chilling, make
the granadilla curd. Heat the granadilla pulp,
butter and sugar in a heavy-based saucepan
over a medium heat until it reaches boiling
point. Remove from the heat and allow to cool
slightly. 4 Using an electric hand-mixer, beat
the eggs until uy, then carefully pour into
the sugary pulp in a steady stream, whisking
continually. 5 Once incorporated, return the
saucepan to the stove and place over a low
heat. Stir using a wooden spoon until the
curd thickens to a thick paste. Remove from
the heat and allow to cool. 6 Remove the
pastry from the fridge and allow to reach room
temperature. Roll out to a thickness of 2 cm
in your desired shape and place on a greased
baking tray. 7 Bake for 15 minutes, or until
slightly browned. Reduce the temperature to
160C and bake for a further 10 minutes or until
the pastry is an even golden colour. 8 Allow
the pastry to cool, spread with the curd and
sprinkle with the toasted coconut.
WINE: Saronsberg Viognier 2013
TUNA SASHIMI WITH
GREEN BEANS AND
GRANADILLA DRESSING
Serves 4
EASY
Preparation: 15 minutes
Cooking: 5 minutes
green beans 350 g
tuna 4 x 100 g steaks
microherbs, to garnish
limes 2, halved, for serving
For the dressing:
soya sauce cup
fsh sauce 1 T
treacle sugar 3 T
olive oil cup
ginger 1 x 3 cm piece, peeled and chopped
into matchsticks
granadillas 4, pulp removed
1 Blanch the beans in boiling salted water for
1 minute, then plunge into iced water to stop
the cooking process. 2 Drain, shake o any
excess water, then place the beans in a serving
dish. Slice the tuna steaks into thick strips and
place on top of the beans. Drizzle over the
dressing, garnish with microherbs and serve
with the halved limes. 3 To make the dressing,
heat the soya sauce, sh sauce, sugar and olive
oil in a saucepan over a medium heat, stirring
until the sugar has dissolved. Remove from the
heat and add the ginger. Allow to cool slightly,
then add the granadilla pulp.
FAT-CONSCIOUS, HEALTH-CONSCIOUS,
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Longridge Blanc 2013
CHUNKY SALAD WITH
GRANADILLA SALSA
Serves 4
EASY
GREAT VALUE
Preparation: 10 minutes
cream cheese 1 cup
exotic tomatoes 350 g
avocados 2, peeled and roughly chopped
Granny Smith apples 2, sliced into
matchsticks
mini cucumbers 4, roughly sliced
red chillies 2, roughly chopped
red salad onions 4, thinly sliced
granadillas 6, halved
avocado oil cup
red wine vinegar 4 T
basil, to garnish
blackberries, to garnish
edible fowers, to garnish
sea salt, to taste
1 Spoon the cream cheese into a large serving
dish or into individual dishes. Roughly chop
the tomatoes and add to the dish. Add the
avocado, apple, cucumber, chilli and salad
onions. 2 Spoon the granadilla pulp into a
mixing bowl, pour in the avocado oil and red
wine vinegar and mix. Drizzle over the salad
and garnish with basil, blackberries and edible
owers. Season with salt before serving.
HEALTH-CONSCIOUS, MEAT-FREE,
WHEAT- AND GLUTEN-FREE
WINE: Grangehurst Cape Ros 2013
56
57
R17 PER
SERVING
EASY GRANADILLA-AND-RASPBERRY ICE CREAM
Cooking demands attention, patience, and above all,
a respect for the gifts of the Earth Judith Jones
S
E
A
S
O
N
A
L

K
I
T
C
H
E
N
58
R13 PER
SERVING
GRANADILLA CURD SHORTBREAD TART
FRESH FROM THE VINE
The name passion fruit was given to granadillas by Jesuit missionaries in South America. The 10 petals of the ower are said to represent the number of
disciples present at the crucixion at the end of the passion or nal period of Jesus Christs life.
O Choose ripe granadillas that are heavy for their size with a strong fragrance and smooth or slightly wrinkled skin. Avoid granadillas that are dull in
colour, lightweight and have overly wrinkled, brittle skin.
O Ripen granadillas at room temperature, then store them in the fridge for up to a week.
O Feel the health benets of the fruit. They're a rich source of vitamin C, bre, iron and potassium, which helps lower the risk of high blood pressure.
O Improve your vision, skin health and cell growth courtesy of the vitamin A in granadillas. Each cup contains about 25 percent of your recommended
daily value. Eating the seeds, which contain a small amount of fat, enables better absorption of the vitamin A.
O Help to alleviate anxiety with the pulpy juice. Along with the plants owers and leaves, it is reputed to have a slight sedative eect.
S
T
U
D
E
N
T

A
S
S
I
S
T
A
N
T

A
L
E
X
A
N
D
R
A

T
E
R
B
L
A
N
C
H
E

S
E
A
S
O
N
A
L

K
I
T
C
H
E
N
R55 PER
SERVING
TUNA SASHIMI WITH GREEN BEANS AND GRANADILLA DRESSING
60
R33 PER
SERVING
CHUNKY SALAD WITH GRANADILLA SALSA
Hannah Lewry shares ve ideas with Woolworths
granadilla sorbet at www.tastemag.co.za.
Click on "Quick Meals" to nd her tips.
F
I
E
S
T
A
F
L
I
P
P
I
N
G
Australian restaurateur and self-taught cook Bill Granger
P
H
O
T
O
G
R
A
P
H
S

L
A
U
R
A

E
D
W
A
R
D
S


T
E
X
T

A
N
D

R
E
C
I
P
E
S

B
I
L
L

G
R
A
N
G
E
R


F
O
O
D

P
R
E
P
A
R
A
T
I
O
N

R
O
S
I
E

R
E
Y
N
O
L
D
S


P
R
O
P
S

M
E
R
C
H
A
N
D
I
S
I
N
G

R
A
C
H
E
L

J
U
K
E
S
My family is pancake crazy but I must admit that I wasnt
always a great fan. Well, how times have changed. These
days, not a week goes by without me eating some form of
pancake and they have really come to play a signifcant role
in my life. Take my famous ricotta hotcakes, for example.
They have become so popular that you could say theyve
become my defning dish. At the Japanese branches of
Bills, weve found that the demand for pancakes is so huge
that, as a joke, we had some wonderfully kitsch plastic
pancake keyrings made to give to guests at the opening
of our fourth restaurant there. I guess it helps that Tokyo
has gone pancake crazy, with new restaurants competing
in whats being called the Tokyo Pancake War. And since
Japan is always great at setting trends for the rest of the
world, I suggest that you brace yourselves and your taste
buds for a more-than-welcome pancake boom.
says pancakes
are taking the food world by storm.
Try his three tempting recipes and youll
be confident to flip
without any flops
WWW. BI LLS. COM. AU
63
F
O
O
D

T
R
E
N
D
CLASSIC BUTTERMILK PANCAKES WITH
CARAMELISED PEACHES
CLASSIC BUTTERMILK
PANCAKES WITH
CARAMELISED PEACHES
If you decide to make these but have no
buttermilk, just put 2 T lemon juice into
1 cups milk and let it stand for 5 minutes.
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 20 minutes
cake four 250 g
baking powder 3 t
salt a pinch
sugar 2 T
free-range eggs 2, lightly beaten
buttermilk 2 cups
unsalted butter 50 g, melted, plus extra
for greasing
peaches 4, halved and stoned
butter 1 T
soft brown sugar 2 T
vanilla extract 1 t
maple syrup 5 T
Greek yoghurt 200 g
1 Mix the our, baking powder, salt and
sugar in a bowl. Add the eggs, buttermilk and
melted butter and whisk to combine. 2 Heat a
large non-stick frying pan over a medium heat
and brush a small amount of butter over the
base. Ladle 5 T batter into the pan and cook
for about 2 minutes, or until bubbles appear
on the surface. Turn the pancake over and
cook for another minute. Transfer to a plate
and keep warm while cooking the rest of the
pancakes. 3 Heat the grill to medium, put the
peaches on a lightly greased baking sheet, dot
with 1 T butter, then sprinkle over the sugar
and a few drops of vanilla extract. Grill until
golden and the sugar has melted. Catch any
juices in a jug and mix with the maple syrup.
4 Serve the pancakes with the caramelised
peaches and Greek yoghurt and drizzle with
the sauce.
FAT-CONSCIOUS, MEAT-FREE
CRUMPETS WITH
RHUBARB JAM
These pillowy pancakes are also delicious made
with wholemeal our for a more substantial
afternoon treat.
Makes 24
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 1 hour
cake four 150 g
baking powder 2 t
caster sugar 2 t
free-range egg 1, lightly beaten
milk 23 cup
melted unsalted butter, for brushing
For the rhubarb jam:
rhubarb 750 g, cut into lengths
jam sugar 500 g
lemon 1, juiced
orange 1, zested
vanilla pod, 1 split, or 2 t vanilla extract
1 Sift the our and baking powder into a
large bowl. Add the sugar and stir to combine,
then add the egg and milk and whisk until
smooth. 2 Heat a large non-stick frying pan
over a medium heat and brush with butter.
3 Place tablespoons of mixture into the pan,
leaving 12 cm between spoonfuls to allow for
spreading. Cook the crumpets for about
1 minute, or until bubbles appear on the
surface, then turn over and cook for another 30
seconds. Serve hot from the pan with butter
and the rhubarb jam. 4 To make the rhubarb
jam, place the rhubarb, sugar and lemon juice
into a large saucepan and heat gently, stirring
until the sugar has dissolved. Add the orange
zest and vanilla, turn up the heat and boil until
setting point has been reached. After 1015
minutes, skim o any scum that has come to
the surface. To check setting point, remove
the jam from the heat and put a spoonful
onto a very cold plate. Place into the fridge
then, after a few seconds, push it with your
nger, if it wrinkles then you have made jam.
If setting point is not reached, return to the
heat and continue to cook, testing for setting
64
point every 23 minutes using the cold plate
method. Allow the jam to stand and settle for
15 minutes, then ladle into sterilised jars. The
jam will keep in the fridge for 12 months.
Cook's note: You can also serve these with
strawberry jam.
BUCKWHEAT GALETTE
WITH HAM AND CHEESE
This lling came about because I had a little bit
of leftover Brie in the fridge. I threw it in at the last
minute, just to vary the recipe a bit from the classic
version, and decided I loved it.
Serves 4
EASY
Preparation: 30 minutes
Cooking: 30 minutes
free-range eggs 3
milk 2 cups
butter 50 g, melted and cooled
salt a pinch
buckwheat four 180 g
canola oil, for frying
For the flling:
thin slices smoked ham 8
spring onions 3, sliced
Brie 200 g, roughly sliced
Gruyre 200 g grated
1 Mix the eggs, milk, butter and salt, then
gradually add to the buckwheat our, stirring
until you have a smooth batter. Allow to stand
for at least half an hour in the fridge. 2 Heat a
crpe pan or large non-stick frying pan over a
high heat. Add a drop of oil and use a piece of
kitchen paper to wipe out the pan, leaving a
smear of oil on the base. Ladle in some batter,
quickly swirl the pan around so that the batter
coats the base of the pan (this needs to be
done quickly as the batter will start to cook
immediately). Cook for 1 minute then ip over
and cook the other side for 20 seconds. Keep
the crpes warm while you use the remaining
batter. 3 Return a crpe to the pan, lay a slice
of ham in the centre, sprinkle with a few spring
onions and top with a mix of cheese. Allow to
heat, then once the cheese begins to melt, fold
in the edges of the crpe to form a square and
continue cooking for a further minute. Repeat
with remaining crpes.
FAT-CONSCIOUS, WHEAT- AND
GLUTEN-FREE
CRUMPETS WITH RHUBARB JAM
F
O
O
D

T
R
E
N
D
Visit www.tastemag.co.za
for Abigail Donelly's tips on
making the perfect pancake and
ideas for killer toppings.
65
F
O
O
D

T
R
E
N
D
BUCKWHEAT GALETTE WITH HAM AND CHEESE
B
L
U
S
H
66
P
H
O
T
O
G
R
A
P
H
S

W
I
L
L
E
M

L
O
U
R
E
N
S

A
N
D

M
I
C
H
A
E
L

L
E

G
R
A
N
G
E

P
R
O
D
U
C
T
I
O
N

A
N
D

R
E
C
I
P
E
S

H
A
N
N
A
H

L
E
W
R
Y

T
E
X
T

A
N
N
E
T
T
E

K
L
I
N
G
E
R
FIRST
AUTUMN
OF
L
O
C
A
L

H
E
R
O
named after the Roman goddess of agriculture,
Western Cape farm Pomona,
supplies Woolworths with
pomegranates
and their precious sweet-tart rubies
63
HARISSA-ROASTED LAMB WITH POMEGRANATE AND MINTED BEETROOT
68
L
O
C
A
L

H
E
R
O
Theres a legend about pomegranates,says farmer Jorrie Mulder when
were standing in one of Pomonas two orchards near Malmesbury, the
trees hanging heavy with the jewel-red fruit. They say that there are
exactly 633 arils (seeds) in every fruit, regardless of its size. Im certainly
not going to count them, so I cant tell you whether its true or not!
Jorrie plucks one of the gleaming fruits from a nearby tree saying,
Pomegranates are delicious, but many people dont know how best to
open them.He icks out the blade of his penknife and demonstrates
how easy it is to get to the ruby gems inside: rst, he cuts o the calyx
on top, then proceeds to make a number of incisions along the length
of the fruit, much like you would with an orange, before gently breaking
open the segments (see page 70).
All thats left to do now is tap out the seeds,he says. This way you
dont end up with a kitchen splattered in red juice!Jorrie farms two
types of pomegranates, both hailing from Israel the Herskovitz, which
he describes as a more beautiful fruit, with slightly tart, tannin-rich arils,
and the Wonderful, which is hardier, but much sweeter.
Jorrie, who has a BSc in Agriculture and specialised in pomology
the study of fruit trees was a farm manager at the beginning of his
career but spotted a gap in the market for pomegranates. He came
up with a sound plan, and the perfect name, but needed nancial
backing, which is where his university friend Carnel Geddes, a qualied
chartered accountant, and her husband Brent, a commodities trader,
came in. Brent and I did a lot of research before we came on board,
says Carnel when she and Brent join us in the orchard. At that stage,
the pomegranate industry was quite new to South Africa and farmers
were using varietals that didnt thrive in our climate. We also found
it interesting that a whopping 2.6 million tons of pomegranates are
produced in the world annually, of which only 50 000 come from the
southern hemisphere.
At the Rotterdam Market,Brent continues, one of the biggest
produce markets in the world, pomegranates will sell for six to seven
Euros per carton when theyre in season, but increase in price by almost
300% when theyre not and have to be imported from the south.
That made a lot of business sense to us, and thats how Pomona
was established.
They started out humbly enough in 2008. We imported seedlings
from Israel and initially planted only 20 hectares,says Carnel.Israeli
pomegranates are perfect for the Cape because theyre used to dry
summers and wet winters,adds Jorrie.
Currently, Pomona comprises 106 hectares 60 000 trees to be
exact. Jorrie is in charge of the farming, Carnel performs the role of chief
nancial ocer and Brent is responsible for strategy, expansion and
recruiting new investors. Together they also market and export their fruit.
In South Africa, many farmers cultivate pomegranates as a sideline
to their main farming operation,says Jorrie, We focus solely on farming
pomegranates, which is why we end up with a superior product.
Its the quality of Pomonas fruit that convinced Woolworths' fruit
processing partner, Bakkavor, to sign them up as a local supplier last
year. Pomonas alignment with the retailer means they take Woolworths
Farming for the Future principles to heart. As far as being ecologically
aware, Pomona has erected bat houses on its land to help control the
problem of coddling moths one of the pomegranates biggest pests
in the orchards. The bats catch about 120 to 150 moths a night, which is
great, because we dont need to rely on pesticides,says Jorrie.
Pomona is also dedicated to contributing to the community. We
want to give something back to our workers,says Carnel. If the business
is doing well, we also want our employees to do well. Within the next
two years the plan is to give 10% of our proceeds to them every year, buy
school uniforms, provide transport to schools and introduce bursaries.
Asked how they enjoy the fruits of their labour, so to speak, the trios
answers vary: Jorrie likes the arils on their own, Brent enjoys them in
salads or with roast lamb, and Carnel loves them with dry Champagne.
One thing they do agree on, however, is that nothing quite
compares to the unique avour of the pomegranate, number of arils
notwithstanding. W
Give me juicy autumnal fruit, ripe and red from the orchard
Walt Whitman
Above, from left: Carnel and Brent Geddes of Pomona pomegranate farm in Malmesbury; the pomegranates are harvested by hand; farmer Jorrie Mulder; the fruit is carefully packed.
69
GOOD-FOR-YOU FRUIT
Pomegranates oer many health benets and the fruit is shrouded in symbolism.
Pomegranates are considered a superfruitdue to their high levels of vitamin C, avonoids, polyphenols and antioxidants. In fact, one glass of
pomegranate juice is said to contain more antioxidants than the same amount of red wine, green tea or cranberries.
All parts of the pomegranate are utilised in Chinese medicine. The skin is said to promote heart and blood-vessel health, the white pith helps soothe
stomach upsets and heal ulcers, while the fruit promotes mental alertness and detoxies the body.
The ancient Egyptians reportedly buried their dead with pomegranates as they believed the fruit oered eternal life. In ancient Greek mythology,
Hades tricked Persephone into eating six pomegranate seeds, which doomed her to spend six months a year in the underworld. This resulted in the
pomegranate being dubbed the fruit of the dead.
POMEGRANATE-AND-RED-APPLE SANGRIA
70
HARISSA-ROASTED
LAMB WITH
POMEGRANATE AND
MINTED BEETROOT
This dish is delicious when served in slices on
couscous or lentils. Hannah Lewry
Serves 6 to 8
EASY
Preparation: 30 minutes
Cooking: 1 hours
bone-in leg of lamb 2 kg
olive oil 4 T
sea salt and freshly ground black pepper,
to taste
harissa paste cup
beetroot 8, quartered
cooked couscous 300 g
fresh mint cup shredded
pomegranate rubies 1 cup
lemons 2, for serving
Greek yoghurt, for serving
1 Preheat the oven to 200C. Rub the lamb
with 2 T olive oil, salt and pepper. Roast for
20 minutes. 2 Remove from the oven and
smear the harissa all over the lamb using
the back of a spoon, then return to the oven
and reduce the temperature to 160C and
roast for a further 6070 minutes. 3 Toss the
beetroot in 1 T olive oil and season to taste,
then carefully add to the same dish as the
lamb for the last 40 minutes of cooking time.
If the outer layer of the lamb starts to catch,
cover it in foil. 4 Remove the lamb from the
oven, cover with foil and leave to rest for 15
minutes before carving. Add the remaining
olive oil to the cooked couscous, toss with
the mint and cup pomegranate rubies,
and season to taste. 5 Serve the couscous
with the lamb and beetroot and sprinkle
over the remaining pomegranate rubies.
Squeeze over the lemon juice and serve the
yoghurt on the side.
Cooks note: The lamb is cooked rare when
a skewer inserted into the fattiest, widest
part of the lamb, and close to the bone, is
warm to the touch. When the skewer is hot,
the lamb is cooked medium. The general rule
for roasting lamb is 20 minutes per 500 g,
plus an extra 20 minutes.
HEALTH-CONSCIOUS
WINE: De Grendel Merlot 2012
POMEGRANATE-AND-
RED-APPLE SANGRIA
An alternative way of removing the arils is to open
the pomegranate and submerge it in a bowl of
water. The rubies will fall to the bottom while the
membranes oat to the top. Hannah Lewry
Serves 8
EASY
Preparation: 10 minutes, plus 2 hours
standing time
red wine 1 x 750 ml bottle
ginger ale 2 cups
small red apples 3, thinly sliced
pomegranate rubies 1 cup
lemons 2, sliced
Woolworths pink salt, to garnish
ice, for serving
fresh basil leaves, to garnish
Combine all the ingredients except the salt,
ice and basil. Allow to stand for 2 hours, then
pour into glasses rimmed with pink salt and
lled with ice. Garnish with basil leaves.
CARB-CONSCIOUS, FAT-CONSCIOUS,
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
POMEGRANATE-
STUDDED NO-BAKE
CHEESECAKE WITH
A COCONUT CRUST
The sweet coconut crust of this indulgent
cheesecake complements the tartness of the
rubies. Hannah Lewry
Serves 8
EASY
Preparation: 20 minutes, plus setting time
Baking: 30 minutes
dessicated coconut 320 g
butter 6 T, melted
caster sugar cup
free-range egg whites 4
good-quality full-cream cream cheese
2 x 250 g tubs
condensed milk 1 x 385 g can
lemon , juiced
pomegranate rubies cup
1 Preheat the oven to 180C. Mix the coconut,
butter and caster sugar in a bowl. Lightly beat
the egg whites for 30 seconds with a fork to
loosen them slightly. 2 Slowly add the egg
whites to the dry mixture and mix until the
ingredients come together. 3 Pat into a
23 cm greased and lined tart case, pressing
the mixture up the sides of the case. Bake for
2530 minutes until light golden and crisp,
then remove from the oven and allow to cool.
4 Beat the cream cheese until smooth, then
fold in the condensed milk and lemon juice.
5 Carefully pour the mixture into the tart case,
smooth out the surface and chill for 34 hours.
Sprinkle over the pomegranate rubies just
before serving.
WHEAT- AND GLUTEN-FREE
WINE: Ken Forrester Petit Semi Sweet 2013
HOW TO OPEN A POMEGRANATE
To easily open a pomegranate, cut o the top using a sharp knife. Make vertical incisions around the fruit at evenly spaced intervals and break open.
L
O
C
A
L

H
E
R
O
F
O
O
D

A
S
S
I
S
T
A
N
T
S

C
A
L
L
A
N

A
R
T
U
S

A
N
D

V
E
R
I
P
I

K
A
U
T
A
POMEGRANATE-STUDDED
NO-BAKE CHEESECAKE WITH
A COCONUT CRUST
F
O
O
D

E
N
T
R
E
P
R
E
N
E
U
R
S
AMIGOS
THE
TWO
Frik Oosthuizen and Piet Marais
of Santa Annas are making
folks in the Western Cape
sit up and take notice of
their authentic Latin American
fare and relaxed outdoor get-togethers
S
H
O
T

O
N

L
O
C
A
T
I
O
N

A
T

O
A
K

V
A
L
L
E
Y

F
A
R
M
P
H
O
T
O
G
R
A
P
H
S

T
O
B
Y

M
U
R
P
H
Y

R
E
C
I
P
E
S

F
R
I
K

O
O
S
T
H
U
I
Z
E
N

A
N
D

P
I
E
T

M
A
R
A
I
S

P
R
O
D
U
C
T
I
O
N

H
A
N
N
A
H

L
E
W
R
Y

T
E
X
T

A
N
N
E
T
T
E

K
L
I
N
G
E
R
Frik Oosthuizen (left) and Piet Marais, the chefs
behind Santa Anna's tasty Latin American
food. Opposite: Chipotle chillies roasting in
a wood-red smoker.
74
Its a fact: Frik Oosthuizen and Piet Marais know
how to host a good kuier. Just short of noon,
our team nds El Capitn, Frik, chilling out in a
camp chair in the shade of an oak tree, where
hes sipping on a beer while keeping an eye on
a rustic-looking construction of cinderblocks
arranged in a large rectangle and topped with
three sheets of compressed wood. Its the heart
of the operation, Frik tells me, lifting up one of
the sheets to reveal a golden-hued suckling
pig anked by two substantial briskets and
mounds of red and green chipotle chillies.
The pig weighs about 30 kilos. Its been in
the smoker since 7:30 am,he says. We keep
the temperature at around 100C, feeding the
re regularly with hot coals. The meat will be
done at around 5 pm. Without missing a beat,
he adds, Right, whos up for tequila?
Friks partner in food, Piet, known as El Jefe
(The Boss) soon joins us. With him, hes brought
a tub of soaked heirloom corn, procured
from an organic farmer in the Free State. We
use this to make the masa (dough) for our
tortillas,says Piet. The Aztecs ground their
corn on limestone, which changed the protein
structure in a process called nixtamalisation
and made the dough more malleable. Since
then the process has been rened. We add
slaked lime, an alkali, which allows the body to
absorb more of the latent nutrients. The result
is high in minerals and bre, and it's gluten free.
Piet, a trained chef, says he started out his
career in ne dining, followed by a stint in
catering, before he entered the arena of food
markets. Making Mexican food has been a
hobby for the past 10 years or so. He became
friends with Frik, also a qualied chef, during his
catering days. And we havent been able to get
rid of each other since,adds Frik.
The duo established Santa Annas in 2012 in
an eort to introduce authentic Latin American
cuisine to South Africans. Theyve become a
xture on the food-market circuit, but also cater
private functions. Both are health conscious
and committed to using as much organic
produce as they can, as well as sourcing only
grass-reared beef and acorn-fed pigs from
farms like Oak Valley in Elgin, the venue for
todays smoke-pit braai. Asked why they
decided to focus their business on Mexican
food, Piet answers, Mexican food is avourful,
healthy and quick to serve. Vegetables,
legumes, grains, healthy fats and protein in a
quick meal perfect for today's lifestyle.
After rinsing the corn with clean water Piet
puts it through a re-engine-red hand-turned
grinder, then carries a bowl lled with neatly
rolled balls of masa to a custom-made press.
This press has got dik gees (a lot of spirit)!he
says. Since we started, weve hand-pressed
around 20 000 tortillas. Hes not exaggerating,
adds Frik from where hes busy preparing the
additional llings for the tacos from a makeshift
kitchen set up on the back of his bakkie.
So adept are the team at churning out
tortillas, that theyve decided to open a small
factory in Somerset West from which they will
supply shops and local restaurants.
PIET AND FRIKS THREE TIPS FOR MEXICAN-STYLE COOKING
FRESH CORIANDER, LIMES AND CHILLI are the holy trinity of Mexican cooking. Never use substitutes, such as lemons instead of
limes, as this will change the avour of your dish. AUTHENTIC MEXICAN CUISINE is fresh, light and healthy, generally a protein with sauce
and corn or beans topped with fresh coriander and fresh lime juice. Dont get caught up in the American fast-food style of smothering everything
in cheese if youre going to do that, you might as well order a pizza. ONLY MAKE GUACAMOLE WHEN AVOCADOS ARE IN
SEASON and be sure to use the Hass cultivar. When mashing avocado, crush it very lightly with a fork and keep the texture quite rough. Garnish
with chopped red onion, chilli, coriander and fresh lime juice.
Once the meat is about an hour from being
ready, its high time for a drink a modern
take on margaritas, made with muddled
limes, chillies and gooseberries, agave syrup
and a few sti shots of El Jimador tequila. Its
apparently the favourite tequila in Mexico; its
a lot smoother than the popular brands were
used to,says Piet handing me my glass, which
is rimmed with coriander salt. Its indeed a
smooth drink, bursting with the tartness of the
berries and with a bite courtesy of the chilli.
At this stage were all salivating at the
delicious aromas wafting over from the smoke
pit. Right on cue, Piet says, Shall we ip it, Frik?
Lets ip!replies Frik. With leverage that would
make Archimedes proud, the two manoeuvre
the pig onto one of the wooden boards,
sandwich it with another board and turn the
beast onto its back. Now all thats left to do is
remove all the bones,says Piet triumphantly.
Once the pork is pulled, the brisket carved
and the tortillas warmed, Frik assembles my
taco. Supplementing the slivers of pork in the
folded tortilla is their home-made salsa roja
(made with smoked peppers, chillies, tomatoes
and a special mix of spices), fresh tomato, onion
and coriander salsa, guacamole and a dollop
of thick sour cream. It was worth the wait, the
avours are fresh, the meat deliciously tender.
Appreciative oohs and aahs sound from
the gang. Following a round of tequilas,
a consensus is reached among all convened:
this was indeed a meal with gees. W
For more information, email info@santaannas.co.za
SIMPLY SMOKIN
The Santa Annas team says smoking meat is a labour of love and patience is key for that melt-in-the mouth texture.
Remember to keep it low and slow
O Most meats on the bone should be smoked for about 33 hours per kilogram at between 90C and 120C. The optimal smoking
temperature is 105C. Its essential to keep the meat at the target temperature to keep it from drying out and becoming stringy. O Choose
cuts of meat with good marbling, as the fat will run through the meat and keep it moist. Most excess fat will render during the smoking
process and any extra fat can be trimmed at the end. O Meat on the bone smokes better as the bone helps to lock in moisture. As the
saying goes: the closer to the bone, the sweeter the meat. O Keep a spray bottle lled with salt water handy and give your meat a good
spray every couple of hours to keep it moist. O Follow this guide to internal smoking temperatures: beef brisket 85C, beef ribs 80C, pork
ribs 85C, pork shoulder 90C, whole chicken 74C.
Opposite, clockwise from top left: Frik and girlfriend Megan Bridger warm themselves by the operations chiminega; a 30 kg suckling pig, beef brisket and chipotle chillies cook in
the pit smoker; Piet grinds nixtamalised corn; heirloom corn is used to make the tortillas; after about six hours of slow-cooking, the grass-fed beef brisket is carved by Frik.
F
O
O
D

E
N
T
R
E
P
R
E
N
E
U
R
S
Mexican food is flavourful, healthy and quick to serve.
Vegetables, legumes, grains, healthy fats and protein in one meal Piet Marais
ACACIA-SMOKED PULLED PORK SHOULDER
SALSA ROJA MEXICANA
S
H
O
T

O
N

L
O
C
A
T
I
O
N

A
T

O
A
K

V
A
L
L
E
Y

F
A
R
M
,

W
W
W
.
O
A
K
V
A
L
L
E
Y
.
C
O
.
Z
A
76
Opposite, clockwise from top right: A stack of Santa
Annas hand-made tortillas, alongside dried organic
corn procured in the Free State; Megan sips on a
gooseberry and chilli margarita; Jo Tilley and Pitsi
Mohoto tuck into their tacos; the tortillas are dry-fried
in a cast-iron pan; Megan and Jo enjoy tortilla chips
and salsa roja Mexicana.
PULLED PORK TACOS
It was worth the wait. The flavours are fresh,
the meat deliciously tender
F
O
O
D

E
N
T
R
E
P
R
E
N
E
U
R
S
78
SANTA ANNAS SPICE RUB
Makes cup
EASY
GREAT VALUE
Preparation: 10 minutes
cumin 3 T
dried oregano 3 T
coriander seeds 2 T
black pepper 20 g
ground cinnamon 1 T
bay leaves 4
allspice berries 4
cloves 4
star anise 1
Dry roast all the ingredients in a hot pan. Grind
to a ne powder using a mortar and pestle or
spice grinder before storing in a glass jar.
ACACIA-SMOKED
PULLED PORK
SHOULDER
Make chipotle peppers by adding ripe jalapeos
around the shoulder and smoking them for the
same amount of time as the pork. Piet
Serves 4 to 6
A LITTLE EFFORT
Preparation: 10 minutes, plus
fre preparation
Cooking: 3 hours
Santa Annas spice rub (see above) 2 T
sea salt 2 t
agave syrup or honey 2 t
pork shoulder 2 kg, skin and bone on
1 Make a re in a Weber or smoker using 56
pieces of Acacia wood. Combine the spice
rub with the sea salt. 2 Rub the meat side of
the shoulder with the agave syrup or honey,
then coat with the spice rub to form a thick
coating. Just before the wood burns down to
coals, place the pork shoulder on the grid, skin
side down, and cover the smoker, leaving the
vents open. If using a Weber, lift the grid and
place coals in a heap on one side. Place a pan
of water next to the coals. Replace the grid and
place the pork on the grid above the water.
Cover and open the vents on the lid. Add fresh
coals every 3045 minutes. 3 If using a smoker,
make another re in a separate chimney
20 minutes after adding the pork. Keep the
temperature in the smoker at between 90
and 120C by adding smouldering coals when
necessary. The ideal smoking temperature is
105C. Measure the temperature using an oven
thermometer. You can keep water-soaked
wood chips handy and add them to the coals
from time to time for a smokier avour.
4 Smoke until the internal temperature of
the meat reaches 90C on a digital meat
thermometer. This should take 33 hours.
Open the smoker and add an even layer of hot
coals below the meat to crisp the skin. Remove
from the re, allow the meat to rest for 20
minutes, then pull apart. You can use the same
method with any cut of meat adjusting the
nal temperature accordingly.
CARB-CONSCIOUS, DAIRY-FREE, WHEAT-
AND GLUTEN-FREE
WINE: Oak Valley Pinot Noir 2012
SALSA ROJA MEXICANA
Makes 2 cups
A LITTLE EFFORT
Preparation: 15 minutes
Cooking: 30 minutes
vine-ripened tomatoes 8
red peppers 2
jalapeo chillies 2
red onions 2
olive oil 1 T
garlic 2 cloves, chopped
Santa Annas spice rub 1 T (see left)
fresh oregano 1 t chopped
limes 2, juiced
fresh coriander 2 t chopped
agave syrup, to taste
sea salt and freshly ground black pepper,
to taste
1 Place the tomatoes, peppers, chillies and red
onions directly onto burning coals or in the
oven at its highest temperature until the skins
are black and blistered. Allow to cool, then peel
and chop nely or pulse in a food processor.
2 Heat the oil in a saucepan and add the garlic
and the tomato mixture. Add the spice rub
and oregano and cook until most of the liquid
has evaporated. 3 Remove from the heat and
add the lime juice, coriander and agave syrup.
Season to taste. Refrigerate and use as needed.
It will keep for 7 days in a sealed glass jar.
CARB-CONSCIOUS, FAT-CONSCIOUS,
HEALTH-CONSCIOUS, DAIRY-FREE,
WHEAT- AND GLUTEN-FREE
WINE: Oak Valley Shiraz 2011
CORN TORTILLAS
Makes 12
A LITTLE EFFORT
GREAT VALUE
Preparation: 5 minutes, plus overnight
soaking time
Cooking: 45 minutes
feld or dent corn 1 kg
slaked lime 2 T
sea salt, to taste
1 Wash the corn thoroughly by fully immersing
it in water, discarding any kernels that oat.
2 Place the corn in a large saucepan and ll the
saucepan to two-thirds with water. Add the
slaked lime and stir well. Cover and slowly bring
to the boil. This should take about 45 minutes.
3 Soak the corn for 24 hours, then rinse in a
colander while rubbing the kernels with your
ngers to remove the outer skins. 4 Grind in a
grinder or food processor to form a dough. Add
the salt. Roll into golfball-sized balls and place
each ball between 2 sheets of clingwrap. Press
each ball down with a heavy object to make a
tortilla, then fry in a dry pan.
CARB-CONSCIOUS, FAT-CONSCIOUS,
DAIRY-FREE, MEAT-FREE, WHEAT- AND
GLUTEN-FREE
PULLED PORK TACOS
Serves 4 to 6
A LITTLE EFFORT
Preparation: 2 hours
Cooking: 5 hours
smoked pork shoulder 2 kg (see left)
salsa roja Mexicana 2 cups (see left)
sour cream 1 cup
corn tortillas 12 (see above)
fresh coriander, chopped, to garnish
quartered limes, to garnish
Place a little of each of ingredient in the middle
of a tortilla. Fold the tortilla in half to form a taco.
Pinch the taco closed at the back and hold it
upright. Tilt your head backwards and enjoy.
CARB-CONSCIOUS, HEALTH-CONSCIOUS,
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: The Oak Valley Blend 2007
CAPE GOOSEBERRY AND
CHILLI MARGARITA
Makes 4
A LITTLE EFFORT
GREAT VALUE
Preparation: 15 minutes
coriander 2 T finely chopped
sea salt cup
agave syrup 4 shots
Serrano chillies 2, halved
cape gooseberries 1 cup
limes 2
tequila 4 shots
lime juice 4 shots
1 Mix the coriander and salt. Dip 4 cocktail
glasses into a little agave syrup, and then into
the coriander salt. Place a halved chilli into each
glass, then and ll the glasses with crushed
ice. 2 Muddle the gooseberries with the lime,
transfer to a cocktail shaker, then add the tequila,
remaining agave syrup and lime juice. Shake
with a few ice cubes and strain into the glasses.
CARB-CONSCIOUS, FAT-CONSCIOUS,
DAIRY-FREE, MEAT-FREE, WHEAT- AND
GLUTEN-FREE
F
O
O
D

E
N
T
R
E
P
R
E
N
E
U
R
S
CAPE GOOSEBERRY AND CHILLI MARGARITA
Our resident how-to guy
demonstrates how to
make chilli poppers at
www.tastemag.co.za.
Click on How to, and select
the letter Tfor Clement
Pedro's tips.
S
A
V
O
U
R
Y
getting hot under the collar Hannah Lewry
Making bread
neednt take all day.
Here are five easy recipes
that even first-time bakers will
be able to make without
R
E
C
I
P
E
S

A
N
D

P
R
O
D
U
C
T
I
O
N

H
A
N
N
A
H

L
E
W
R
Y

F
O
O
D

A
S
S
I
S
T
A
N
T

C
A
L
L
A
N

A
R
T
U
S
PHOTOGRAPHS DI RK PI ETERS
BREADS
O
V
E
N

F
R
E
S
H
80
81
UNLEAVENED MATZAH
UNLEAVENED MATZAH
I always turn the baking tray halfway
through the baking time to ensure
even baking.
Makes 8 sheets
EASY
GREAT VALUE
Preparation: 20 minutes
Baking: 30 minutes
cake four 140 g
Kosher salt t
cold butter 2 T, cubed
water 5 T
1 Preheat the oven to 180C. Place the
our and salt in a mixing bowl. Cut in the
cold butter until well mixed. Gradually
add the water until you are able to knead
the dough. 2 Roll out into thin rectangles
and bake on greased trays until crispy
and light. 3 Serve as is or topped with
cream cheese or labneh.
FAT-CONSCIOUS, MEAT-FREE
WINE: Woolworths Longmarket
Sauvignon Blanc 2013
PANFRIED PURI
FLATBREADS
These are delicious served warm with
coriander and lime pesto, diced sweet red
onion and Woolworths pickled vegetables.
Makes 10
EASY
GREAT VALUE
Preparation: 25 minutes
Cooking: 30 minutes

cake four 360 g
sea salt 1 t
cold butter 125 g, cubed
plain yoghurt 113 cups
canola oil, for frying
Woolworths coriander-and-lime pesto,
for serving
fresh coriander, for serving
red onions 2, diced, for serving
Woolworths pickled vegetables,
for serving
1 Using a wooden spoon, mix the our, salt,
butter and yoghurt in a large bowl to make a
silky, soft dough. 2 Roll into a sausage shape,
cut into 4 cm-wide pieces and roll out into
circles cm thick on a lightly oured surface.
3 Heat a little canola oil in a non-stick pan
and fry the breads. Once they start to bubble,
turn and fry the other side. 4 Serve with
the pesto, coriander, onion and pickled
vegetables.
WINE: Woolworths Chenin Blanc Light 2013
HANNAHS DADS
EASY HEALTH LOAF
Serve slices of this bread warm, spread with
salted butter.
Makes 1 big loaf or 2 small loaves
EASY
Preparation: 20 minutes
Baking: 1 hour
Nutty Wheat four 280 g
cake four 140 g
rolled oats 60 g
wheatgerm 60 g
wheat bran 60 g
sea salt 1 t
O
V
E
N

F
R
E
S
H
HANNAH'S DAD'S EASY HEALTH LOAF PANFRIED PURI FLATBREADS
82
117
Visit www.tastemag.co.za for our denitive list of the ultimate coee recipes.
NO-KNEAD SODA BREAD
runny honey 1 T
buttermilk 2 cups
water 1 cups
poppy seeds 4 T
sunfower seeds, for sprinkling
1 Preheat the oven to 180C. Place all the
dry ingredients in a bowl, then add the
honey, buttermilk and water and gently
mix until the dough comes together and is
slightly soft. 2 Cut the mixture using a butter
knife while adding a little more water (if
necessary) to form a soft, thick dough.
3 Grease and line a 25 x 12 cm loaf tin and
add the dough. Sprinkle the dough with the
poppy and sunower seeds, then bake for
1 hour. 4 Remove the bread from the tin and
return to the oven (place it directly onto the
racks) and bake for a further 15 minutes, or
until golden and cooked through.
Cooks note: You may not need to add all
the water. If the dough becomes too wet to
handle, simply dust your hands with our
and gently knead. To test whether the bread
is cooked through, tap it on the base it
should sound hollow.
FAT-CONSCIOUS, MEAT-FREE
WINE: Woolworths Lightly Wooded
Chardonnay 2013
NO-KNEAD SODA BREAD
Avoid using your hands to bring the dough
together as this could make it too warm and
overwork it. Instead, run a butter knife from one
side of the mixture to the other.
Makes 2 loaves
EASY
GREAT VALUE
Preparation: 20 minutes
Baking: 45 minutes
Nutty Wheat four 250 g
cake four 250 g, plus extra for dusting
bicarbonate of soda 1 t
sea salt 1 t
cold butter 25 g, cubed
buttermilk 2 cups
Roydon Camembert 1 wheel
fresh thyme 6 sprigs
runny honey 2 T
1 Preheat the oven to 190C. Place all the dry
ingredients in a bowl, then rub in the butter
using your ngertips. Once the mixture
resembles breadcrumbs, add the buttermilk.
2 Cut the mixture using a butter knife while
adding a little water (if necessary) to make a
soft, thick dough. Divide the mixture in half,
shape into balls and place on a baking tray.
Cut a deep criss-cross pattern into the top of
each ball. 3 Lightly dust the breads with our
and bake for 35 minutes, or until golden and
cooked through. Remove from the baking
tray and leave to cool for 10 minutes. 4
Sprinkle half the thyme over the Camembert
and bake for 8 minutes, or until bubbling.
Drizzle with honey and serve hot with the
remaining thyme and the soda bread.
WINE: Woolworths Exclusive Selection
Sauvignon Blanc 2013 (Cape Point
Vineyards)
GRAPE, WALNUT
AND ROSEMARY
BREADSTICKS
These are delicious with a blue cheese and
rocket salad, or served with a cheeseboard.
Makes 8
A LITTLE EFFORT
GREAT VALUE
Preparation: 45 minutes
Baking: 30 minutes
Nutty Wheat four 250 g
cake four 250 g
bicarbonate of soda 1 t
sea salt 1 t
garlic 4 cloves, chopped
cold butter 30 g, cubed, plus extra (melted)
for brushing
buttermilk 2 cups
black seedless grapes 1 bunch
walnuts 50 g
fresh rosemary 5 sprigs
1 Preheat the oven to 190C. Place all the
dry ingredients in a bowl, then rub the garlic
and butter into the dry ingredients using
your ngertips. Once the mixture resembles
breadcrumbs, add the buttermilk. 2 Cut the
mixture using a butter knife while adding a
little water (if necessary) to make a soft, thick
dough. 3 Roll out the dough into a rectangle
about cm thick on a lightly oured surface.
Cut the dough into 3 cm-wide strips. Twist
each strip to make a spiral shape and arrange
on a greased baking tray. 4 Place the grapes,
walnuts and rosemary sprigs in the gaps
between the spirals of the breadsticks, brush
with melted butter and sprinkle with sea salt.
Bake for 35 minutes until golden.
FAT-CONSCIOUS, MEAT-FREE
WINE: Woolworths Chardonnay-Viognier
2013 (Spier)
ESSENTIAL INGREDIENTS
Keep your pantry stocked with these six staples so that youre ready to get going when the baking bug bites
ALL-PURPOSE FLOUR is a great base to start with but dont be afraid to use Nutty Wheat, wheatgerm
or wheat bran to create well-textured breads.
BUTTER AND OIL are the building blocks of most breads and are responsible for binding the dry ingredients,
creating a soft texture and adding delicious avour.
HONEY is a healthier alternative to sugar and helps to bind everything together, adding a hint of sweetness. Agave syrup also works well.
NUTS can be studded into breadsticks or mini loaves to impart a wonderful nutty avour and slight creaminess.
SEEDS can be sprinkled over loaves just before baking, or stirred into doughs for texture and avour.
YOGHURT is the perfect ingredient for ensuring that bread is moist and wonderfully rich. Buttermilk has the same eect.
O
V
E
N

F
R
E
S
H
84
This month at www.tastemag.co.za in the Trends
section, Annette Klinger explores the artisanal toast
trend thats currently sweeping the USA.
GRAPE, WALNUT AND ROSEMARY BREADSTICKS
86
WEEKEND
Long weekends are made for lazy meals,
says Mariana Esterhuizen,
who shared a memorable
seaside lunch
in the Overberg with a group of people
who gather each year for the love of food
and friendship
RECI PES AND PRODUCTI ON DANI ELA ZONDAGH
AND MARI ANA ESTERHUI ZEN
TEXT MARI ANA ESTERHUI ZEN
S
P
E
C
I
A
L
PHOTOGRAPHS DANI ELA ZONDAGH
A
L
F
R
E
S
C
O

L
U
N
C
H
MARIANA'S SMOKED MACKEREL SALAD
88
A
L
F
R
E
S
C
O

L
U
N
C
H
MARIANAS SMOKED
MACKEREL SALAD
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
medium red onion 1
salt, to taste
white balsamic vinegar cup
freshly grated horseradish cup
white wine vinegar 2 T
caster sugar, to taste
cream cup, lightly beaten
crisp green apple 1, sliced
fennel leaves, to garnish
smoked mackerel 2 fllets
1 Slice the onion and place in a small
bowl. Add a little salt and pour the balsamic
vinegar over the onion. Stir and leave
to marinate for 10 minutes. 2 Place the
horseradish in a separate bowl with the
vinegar, salt and caster sugar to taste, and stir
to combine. Stir in the cream. 3 Place all the
ingredients on a large platter and let everyone
help themselves.
CARB-CONSCIOUS, FAT-CONSCIOUS,
HEALTH-CONSCIOUS, WHEAT- AND
GLUTEN-FREE
WINE: Iona Sauvignon Blanc 2013

MARIANAS FISH CAKES
WITH CHAKALAKA
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 20 minutes
frm sustainable fsh fllets 500 g
large potato 1, cubed and boiled until soft
medium onion 1, fnely diced
fresh parsley cup fnely chopped
salt 1 t
freshly ground white pepper t
large free-range eggs 2
oil, for shallow-frying
For the chakalaka:
canola or sunfower oil 2 T
chopped onion 1 cup
garlic 5 cloves, sliced
green chillies 2, fnely chopped
curry powder 2 t
diced green pepper 1 cup
large carrots 2, coarsely grated
peeled, chopped tomatoes 1 x 400 g can
salt 1 t
brown sugar 2 t
1 Steam the sh llets until just cooked. Allow
to cool, then break into large akes. 2 Place the
sh in a mixing bowl and add the remaining
ingredients for the sh cakes, except the oil.
Mix and shape into at cakes, then chill for
30 minutes. 3 Heat the oil in a frying pan over
a medium heat and fry the sh cakes, a few at
a time, on both sides until golden brown. Drain
on kitchen paper. Serve with the chakalaka.
4 To make the chakalaka, heat the oil in a
large frying pan and saut the onion, garlic,
chilli and curry powder for 5 minutes. Add the
green pepper and saut for 5 minutes. Add
the carrots and saut for a further 5 minutes.
Add the tomato, salt and brown sugar and
cook for 10 minutes, or until the mixture starts
to thicken. Any remaining chakalaka can be
EVERY YEAR MY HUSBAND PETER and I look forward to our traditional
annual get-together and catch-up with good friends Ilse Gersbach and
Daniela Zondagh, with whom we like to spend a weekend around Easter
time. We know were going to talk a lot. And drink wine. And cook. Ilse is a
veterinarian but, for our weekends together, her skills as an able retriever of
seafood and an excellent kitchen assistant are far more important. Daniela
is a trained chef who now works as a food photographer, and Peter and
I run our restaurant in Stanford, where I cook from our organic garden
and supplement the menu with produce sourced from local farmers.
This year, we decided to spend a day enjoying a lazy home-prepared
lunch at a little beach in the Gansbaai harbour. Ilse had harvested some
shellsh the day before and we managed to buy fresh sh from the local
shermen, all of which Daniela and I cooked for our picnic. In Gansbaai,
the arrival of Easter is a sure sign that the rst catches of mackerel will be
brought into the harbour. We eagerly await the arrival of this sh, which
we like to fry, braai and smoke. This time, we smoked our llets in a small
stove-top smoker, but smoked mackerel from your local deli should do
just ne for the salad recipe below. Alikreukel, considered a delicacy in
the Overberg, is a shellsh that is found in the shallow rock pools on our
coast. You need a permit to collect it but you can also make the recipe on
page 90 using mussels instead. We gave the sh cakes below a special
local avour with chakalaka, the delicious vegetable relish thats believed
to have originated in the townships of South Africa, when spaza shops
sold vegetables such as onions and carrots that did not need refrigeration,
and cooks turned them into a avourful topping for mieliepap (polenta),
eggs, sausages and meat stews.
To satisfy our collective sweet tooth, I made a deliciously moist cake,
which was an adaptation of a recipe from the book Sonskynkafee by
talented food writer Maritte Craord. I baked the cake just before we left
for our picnic and added the clementine topping on the beach. This cake
can be served with most fresh or poached fruits and you can oer a dollop
of cream or crme frache on the side, if you like. As we ate together, we
spoke of travels past and future while tiny waves lapped at our feet as
the tide came in. We watched the shermen arrive and prepare to go to
sea for the next days catch. And we savoured the comforting avours of
the food that we had found and cooked so close to the southernmost
point of Africa.
Mariana Esterhuizen is the owner-chef of Marianas in Stanford, tel: (028) 341-0272
As we ate together, we spoke of travels past and future while tiny waves
lapped at our feet as the tide came in
71
DANIELA'S ALIKREUKEL
MARIANA'S FISH CAKES WITH CHAKALAKA
DANIELA'S PICKLED MUSSELS
90
We watched the fishermen arrive and prepare to go to sea for the next
day's catch. And we savoured the flavours of the food we had found and
cooked so close to the southernmost point of Africa
stored in the fridge for up to 4 days.
FAT-CONSCIOUS, HEALTH-CONSCIOUS,
WHEAT- AND GLUTEN-FREE
WINE: Groote Post Riesling 2013
DANIELAS ALIKREUKEL
Serves 4
EASY
Preparation: 25 minutes
Cooking: 35 minutes
alikreukel 10
white bread 2 slices
olive oil 2 T
onion 1, fnely chopped
garlic 2 cloves, minced
butter 90 g
dry white wine cup
parsley 3 T chopped
lemon 1, juiced
sea salt and freshly ground black pepper,
to taste
savoury biscuits, rice or bread, for serving
1 Boil the alikreukel in a large saucepan for
20 minutes. Remove the shells and clean.
Mince the alikreukel and bread nely. 2 Sweat
the onion and garlic in the olive oil until
translucent, then add the minced alikreukel and
bread. Cook for 2 minutes. Add the butter, stir
through and cook for 3 minutes. Add the wine,
parsley and lemon juice and cook until the
wine has evaporated. Season to taste.
3 Serve hot or at room temperature with
savoury biscuits, rice or on bread.
WINE: Mount Vernon Chardonnay 2013
DANIELAS PICKLED
MUSSELS
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes, plus overnight
pickling time
Cooking: 15 minutes
fresh mussels 32
water cup
ciabatta, for serving
For the pickling liquid:
small red or green chilli 1
onion 1, sliced
red pepper 1, sliced julienne
green pepper 1, sliced julienne
celery 2 stalks, chopped
garlic 2 cloves
whole black peppercorns 6
bay leaf 1
spirit vinegar cup
water cup
salt, to taste
1 Scrub the mussels and remove the beards.
Bring the water to the boil in a heavy-based
saucepan with a lid. Add the mussels and cover
immediately. Allow to stand for 5 minutes.
Remove from heat and shell the mussels.
2 Place all the pickling ingredients in a small
saucepan and boil for 3 minutes, then allow to
cool. Place the mussels in a sterilised jar and
add the cooled pickling liquid. 3 Seal the jar
tightly and store in the fridge. The mussels can
be eaten the following day and will last up to
six weeks in the fridge. Serve with thinly sliced
toasted ciabatta.
DAIRY-FREE
WINE: Fryers Cove Bay to Bay Sauvignon
Blanc 2013
MARIANAS BUTTERMILK
CAKE WITH
CLEMENTINES
Serves 6 to 8
EASY
GREAT VALUE
Preparation: 25 minutes
Cooking: 45 minutes
butter 90 g, at room temperature
caster sugar 160 g
extra-large free-range eggs 2
buttermilk cup, plus 3 T
vanilla pod 1, split
fne sea salt a pinch
self-raising four 180 g
For the clementines:
clementines 1215
sugar 350 g
lemon or ordinary thyme 1 sprig
1 Preheat the oven to 180C. Line a 24 cm
square cake tin with baking paper. Beat the
butter and sugar until light and creamy. Add
the eggs, one at a time, beating after each
addition. Add the buttermilk, vanilla seeds
and salt. Dont worry if the batter seems to
be separating. Lightly stir in the our. 2 Pour
the batter into the baking tin and bake for
15 minutes. Reduce the temperature to 160C
and bake for a further 10 minutes, until rm
to the touch and golden. 3 Allow the cake to
cool for a few minutes or until you are ready
to serve it. Top with clementines or fruit of
your choice. 4 To make the clementines, cut a
cross into the bottom of each clementine and
immerse in a saucepan of gently boiling water.
Boil gently for 15 minutes. Remove from the
saucepan using a slotted spoon and set aside.
Pour 2 cups water into a second saucepan,
add the sugar and boil until dissolved. Add the
clementines and thyme and boil gently until
the clementines become syrupy.
WINE: Nederburg Heritage Heroes
The Beautiful Lady Ros 2013

A
L
F
R
E
S
C
O

L
U
N
C
H
What are your favourite South African avours?
Join the conversation on Facebook (Woolworths Taste
magazine) and Twitter (@WWTaste).
MARIANA'S BUTTERMILK CAKE WITH CLEMENTINES
SNAPPY
MAKE
IT
These convenient vegetarian recipes by Abigail Donnelly
can all be made in 30 minutes or less,
just the thing to take
take the pressure off
when youve got mouths to feed
92
CRUNCHY BROCCOLI FRITTERS
I recommend trying these delicious fritters as a side with a crispy roast chicken.
Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 10 minutes
canola oil, for deep-frylng - cake four 60 g - cornfour 65 g - free-range egg 1 - soda water 1 cups, or enough make a pancake-like
batter - salt, to taste - broccoli 1 head, broken into florets
1 Heat the oil in a deep saucepan. Place the four, cornfour, egg, soda water and salt in a large mixing bowl and whisk together to form a batter.
2 Dip the broccoli forets into the batter, then deep-fry for 2 minutes or until the broccoli begins to brown and the batter begins to crisp.
Cooks note: These are delicious served with a spicy dipping sauce. Mix good-quality mayonnaise, plain yoghurt, fnely chopped
anchovies and garlic and chilli paste. Caulifower can be used instead of broccoli, or you can use both.
DAIRY-FREE, MEAT-FREE WINE: Fairview Goats Do Roam White 2013
R10PER
SERVING
C
H
O
P
-
C
H
O
P

R
E
C
I
P
E
S
BAKED TOMATO RELISH WITH CRISPY FRIED EGGS
This dish easily makes the transition from substantial brunch to dinner simply add grilled sausage.
Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes
olive oil 4 T - butter l T - red onion l, roughly chopped - Rosa tomatoes 400 g, halved - smoked paprika
l t - garlic 2 cloves - tomato paste 2 T - red wine vinegar 4 T - sea salt and freshly ground black pepper,
to taste - free-range eggs 4
1 Preheat the grill. Heat 2 T olive oil and the butter in an ovenproof pan over a medium heat. Add the onion,
tomatoes, paprika and garlic and cook until the tomatoes begin to break down and the garlic is cooked.
2 Add the tomato paste and red wine vinegar, stir and place under the grill for 5 minutes, allowing the tomatoes
to char slightly. Remove from the oven and season to taste.
3 Heat the remaining olive oil over a high heat. Fry the eggs in the oil until the edges begin to crisp, but the yolks
are still slightly runny. Top the baked tomato sauce with the fried eggs and season to taste before serving.
Cooks note: Serve with avocado to add creaminess and bulk up the dish, or add pitted green olives.
CARB-CONSCIOUS, HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE
WINE: Woolworths French Ros 2012 (Domaine Grier)
R15PER
SERVING
P
H
O
T
O
G
R
A
P
H
S

J
A
N

R
A
S

R
E
C
I
P
E
S

A
B
I
G
A
I
L

D
O
N
N
E
L
L
Y

F
O
O
D

A
S
S
I
S
T
A
N
T

C
L
E
M
E
N
T

P
E
D
R
O


S
I
M
P
L
Y

S
U
M
M
E
R
94
SWEET ONION MARMALADE AND GOATS CHEESE TARTLETS
These are excellent served with a salad. Grate pecorino over the tarts when they come out of the oven for extra richness.
Serves 6 EASY GREAT VALUE Preparation: 10 minutes Baking: 15 minutes
ready-made puf pastry 500 g - Woolworths onion marmalade 200 g - chevin 100 g - fresh thyme 4 sprigs
1 Preheat the oven to 200C. Using a saucer as a guide, cut out 6 rounds of puf pastry.
2 Spoon a large tablespoon of marmalade into the centre of each pastry round and spread out evenly, leaving
the edges of the pastry uncovered. Crumble over the goats cheese and top with a sprig of thyme.
3 Place on a baking tray and bake until the pastry has pufed up and is golden.
Serve with a green salad.
Cooks note: The goats cheese can be replaced with feta or blue cheese.
MEAT-FREE
WINE: Woolworths Tell It Like It Is Chenin Blanc 2013
R19 PER
SERVING
95
SPICY RICE AND LENTIL PILAU
Make short work of leftover rice and lentils with just three extra ingredients. A great side dish served with curry.
Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes
olive oil l T - butter l T - red onion l, flnely sllced - Woolworths pilau rice spice l T - cooked
brown rice 420 g - cooked or canned lentils l60 g - salt, to taste
1 Heat the olive oil and butter in a pan over a medium heat. Add the onion and cook until completely
softened and caramelised.
2 Add the pilau rice spice and stir through. Toast the spice for 1 minute, then stir in the brown rice and
lentils, coating them in the spices. Season with salt before serving.
Cooks note: Serve this dish with plain yoghurt and scatter over pomegranate rubies to add an extra
layer of favour. The pilau and be frozen. Simply thaw and reheat on the stove or in the oven.
CARB-CONSCIOUS, FAT-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE
WINE: Three Peaks Sauvignon Blanc 2013
C
H
O
P
-
C
H
O
P

R
E
C
I
P
E
S
R8 PER
SERVING
C
H
O
P
-
C
H
O
P

R
E
C
I
P
E
S
96
BRIGHT GREEN ROCKET-AND-ALMOND PESTO
This is great tossed through leftover pasta, a salad, or even cooked baby potatoes for potato salad with
a dierence just nish o it with extra grated Parmesan.
Serves 4 EASY GREAT VALUE Preparation: 5 minutes
wild rocket 80 g - raw almonds 50 g - garlic 2 cloves - Parmesan 40 g grated
- extra virgin olive oil cup - sea salt and freshly ground black pepper, to taste
1 Combine all the ingredients except the salt in a food processor and pulse continuously
for 30 seconds until a pesto is formed.
2 Season with salt and freshly ground black pepper before serving.
CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, MEAT-FREE,
WHEAT- AND GLUTEN-FREE
]

S
T
U
D
E
N
T

A
S
S
I
S
T
A
N
T

J
U
L
I
A

C
H
E
M
A
L
Y
R20PER
SERVING
97

S
I
M
P
L
Y

S
U
M
M
E
R
SPINACH-AND-MUSHROOM BAKE
Serve with crusty bread or soft sweet potato and a crunchy salad.
Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 25 minutes
young spinach 400 g - butter 1 T - olive oil 3 T - leeks 300 g, washed and roughly chopped - garlic 2 cloves,
finely chopped - brown mushrooms 400 g - sea salt and freshly ground black pepper, to taste - Woolworths
cheese sauce 1 x 400 g sachet
1 Preheat the oven to 180C. Blanch the spinach for no more than 5 seconds in boiling salted water, then remove
and plunge into iced water.
2 Heat the butter and 1 T olive oil in a pan over a medium heat. Add the leeks and garlic and cook until softened.
Mix with the spinach and season to taste.
3 Place the mushrooms on a baking tray and drizzle over the remaining olive oil. Top with the spinach mixture,
then pour over the cheese sauce.
4 Bake for 20 minutes, or until the mushrooms are cooked and the cheese sauce has browned slightly.
CARB-CONSCIOUS, FAT-CONSCIOUS, HEALTH-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE
WINE: Doran Pinotage 2012
Are you in a rush? Visit
www.tastemag.co.za for Clement
Pedros guide to cheating with
readymade sauces. Visit How To
and click on S to nd his tips.
R19 PER
SERVING
P
H
O
T
O
G
R
A
P
H
S

J
A
N

R
A
S

P
R
O
D
U
C
T
I
O
N

A
B
I
G
A
I
L

D
O
N
N
E
L
L
Y

T
E
X
T

A
N
N
E
T
T
E

K
L
I
N
G
E
R
T
R
A
V
E
L
Set on the island of extinct volcanoes,
sprawling sugar cane
fields and
coconut palms,
One&Only Le Saint Gran
offers visitors a true taste
of multicultural
Mauritian flavour
ISLE
VANILLA
OF
&
RUM
This spread, clockwise from top left: fresh star fruit at a stall at Post de Flacq; chef Vikash Coonjan with a fresh
catch of octopus; the One&Only Le Saint Gran's impressive foyer; Mauritius is lled with sugar-cane elds; bar
manager Amba ValentineValayten; La Terasse by night; Kiran Lokeeram carries fresh coconuts; a deconstructed
tiramisu at Prime; sugar-cane eld workers work until 10 am to avoid the harsh sun; the catch of the day: from
top, guel pave, parrotsh, red snapper, sea bass and blue parrotsh; hot and cold tuna sashimi at Prime.
T
he air is still hot and humid when we
arrive at One&Only Le Saint Gran
late in the evening. As we approach the
entrance of the building, which is constructed
from volcanic rock, a smartly dressed man
strikes a large metal gong. They sound the
gong for every new guest who arrives, says
Denis John, our guide for the trip. Its been
a tradition since the hotel opened 39 years
ago. In the darkness, the only clue that were
at a beachfront hotel is the salty tang in the air.
That is, until I wake the next morning, look
out the door and see the perfect embodiment
of all the island paradise iconography Ive ever
been exposed to, complete with hammocks
suspended between swaying palms.
MEET THE RUM GOD
By the time the sun is over the yard arm, it
feels like a sin to decline when bar manager
Amba Valayten, known as Valentine, hands
me a green, hollowed-out coconut flled
with Coco Loco, a combination of coconut
cream, Malibu, pineapple juice and white rum
(recipe on page 104). Valentine, I soon fnd
out, is something of a local legend hes been
here since 1981 and has earned the hotel quite
a bit of press thanks to his prowess at making
rum infusions.
They call me the rum god, he says as
he shows me a display of glass decanters of
rum infused with everything from cloves,
cardamom and coriander, to vanilla and
orange peel. It all started when a French
guest requested a glass of the local white rum,
explains Valentine. He found it too strong.
That made me think of my grandmother,
who used to make a cough syrup with rum
and lemongrass, so I infused a bottle of rum
with lemongrass and a few other secret
ingredients and served it to the guest. This
time he loved it, but I warned him that it
would only be at its best after six months.
A year later, I discovered that he was a
journalist when he wrote a feature about me
in the French newspaper Le Figaro. Ive been
called by my nickname ever since.
A MULTICULTURAL MEDLEY
A visit to a supermarket in the nearby town
of Flacq is an education in the history of
Mauritius. The bottles of local rums and
various sugars speak of the islands Dutch
colonisation in the 1600s, during which sugar
cane was frst introduced; the tinned marron
and French cheeses and butters ofer a nod
to Frances occupation between 1710 and
1810; the spice section lined with chillies,
curry powders and masala mixes points to the
period during the 1800s when indentured
Indian labourers migrated to Mauritius after
the abolition of slavery; and the noodles and
rice tell of the infux of Chinese migrants by
the end of the 19th century.
At the One&Onlys contemporary grill,
Prime, Mauritian-born executive chef Vikash
Coonjan afrms that its difcult to pin down
an exact Mauritian cuisine. The island is home
to Hindus, Muslims, Buddhists and Christians,
so the food is multicultural, he explains.
Diferent curries served with dholl puri,
dhals and chutneys are popular, but theres also
nothing strange about having pasta for dinner.
Or Chinese noodles. Noodles are Mauritians
burgers everyone loves them.
ONE-OF-A-KIND DINING
One can easily get a taste of the islands
culinary oferings without ever having
to leave the hotels grounds. Overseen by
executive chef Karim Hasene, the restaurants
include La Terrasse, a bufet eatery set around
the pool, Rasoi, an Indian eatery owned by
Michelin-starred chef Vineet Bhatia, and
Prime. At La Terrasse, the ofering changes
often for the beneft of those guests lucky
enough to stay for long periods. My personal
dinner highlights include sea urchin dressed
with shallot vinegar, soya sauce and Tabasco
sauce, crab soup and roast suckling pig.
Le Badamier, a satellite to La Terrasse, is
set up in a refurbished boat. Here I spy local
favourites chouchou, a squash that Mauritians
like to enjoy in curries, and indigenous fsh
sacr chien, a local catch that goes down a
treat when fried with butter, garlic and lemon.
Rasoi is situated in a thatched wooden
structure to the left of the resort and has a view
of the lagoon and distant sugar cane felds.
Tandoor chef Sundeep Lodeechun is armed
with what can only be called a pair of asbestos
hands, which come in handy considering
that the tandoor oven can easily reach 400C.
Without an oven mitt in sight, he reaches into
T
R
A
V
E
L
100
T
R
A
V
E
L
Clockwise from top left: Uweena Bunghooye with her display of pineapples; local street food roti with samoosas, fried bread and fried brinjal; Viponee Alef at her fresh
produce stall; black tandoori chicken with mum dhal at Rasoi; Varsha Lalljee peels a pineapple; workers till the soil before planting new sugar cane; executive chef Karim
Hasene with fresh produce at the Port Louis market. Opposite: Home-made ice creams at Rasoi including, from top, saron, rose-water, mango, sesame and pistachio.
I will never be content with a sedentary life, I will always be haunted
by thoughts of a sun-drenched elsewhere Isabelle Eberhardt
102
COCO LOCO
COCO LOCO
Makes 2
EASY
GREAT VALUE
Preparation: 5 minutes
white or amber rum cup
coconut milk cup
pineapple cup
crushed ice, to fll 1 glass
pineapple wedges,
to garnish
Blend all the ingredients in a
blender until smooth. Pour into
tall glasses or serve in coconut
shells. Garnish with a wedge of
pineapple.
Cooks note: To add extra
creaminess, add a scoop of
vanilla or coconut ice cream.
CARB-CONSCIOUS,
DAIRY-FREE, WHEAT-
AND GLUTEN-FREE
CHICKEN
BIRYANI
Serves 4
A LITTLE EFFORT
Preparation: 35 minutes
Cooking: 1 hour, 40 minutes
basmati rice 500 g
safron 1 g
canola oil 2 T
onions 4, chopped
boneless chicken thighs
500 g
ghee 2 t
cumin seeds 4 T
cinnamon 4 sticks
cardamom 4 T
cloves 2 T
green chilli 2
garlic-and-ginger paste 4 T
ground cumin 2 T
ground coriander 2 T
ground turmeric 2 T
ground red chilli 1 T
garam masala 1 T
ripe tomatoes 8, chopped
plain yoghurt 1 cup, plus
extra for serving
coriander 6 T, chopped
mint 6 T, chopped
salt, to taste
cake four 500 g
water 12 cups
rose-water 1 t
1 Preheat the oven to 160C.
Rinse the rice and soak in
clean water for 1 hour. 2 Mix
the saron with cup water
and bring to the boil over a
medium heat. Remove from
the heat and allow to cool.
3 Heat half the oil in a pan over
a medium heat and fry half
the onion until caramelised.
Remove from the pan and set
aside. 4 Heat the remaining oil
in the pan over a medium heat
and seal the chicken on both
sides until golden, but not
cooked through. 5 Heat the
ghee in a pan over a medium
heat and add the cumin,
cinnamon, cardamom and
cloves. Stir for 1 minute, then
add the remaining uncooked
onion and cook until golden.
6 Add the chilli, garlic-and-
ginger paste, ground cumin,
ground coriander, ground
turmeric, red chilli and garam
masala. Stir and cook for 5
minutes. 7 Stir in the tomatoes
and chicken and cook for 10
minutes. Add the yoghurt, half
the coriander and mint and the
fried onions. Season to taste.
8 Boil the rice until of the
way done and pile on top of
the curry. Sprinkle over the
saron water and remaining
herbs. 9 Combine the our,
water and t salt to form a
thin dough. Cover the dish
rmly with the dough and
place in the oven to cook for
30 minutes. Remove the pastry,
sprinkle with rose-water and
serve with extra yoghurt.
FAT-CONSCIOUS,
HEALTH-CONSCIOUS
WINE: Woolworths Exclusive
Selection Riesling 2013
Recipes courtesy of One&Only
Le Saint Gran.
It feels like a sin to decline when the bar manager hands me a coconut
lled with coconut cream, pineapple juice and white rum Annette Klinger
104
T
R
A
V
E
L
the faming pit, retrieving naan and skewers of tandoori chicken
tikka painted black with squid ink. Meanwhile, resident curry
master Ravi Doohkun mans the gas hob, where he cooks the
likes of fragrant prawn curry with coconut milk and chicken
masala. Over at Prime, Vikash embellishes on his French training
with Asian fourishes and modern touches. He incorporates sea
urchin into a feather-light souf and serves it in its shell; gives
sashimi a hot-and-cold treatment, drizzling raw slivers of tuna
with hot olive and sesame oil; and puts his own spin on Caesar
salad by introducing fresh palm heart. Then theres the steak
Wagyu and Australian seared to juicy perfection.
FRESH FROM MAHENDRANATH'S GARDEN
Early one morning, we drive to St Julien where we visit
Mahendranath Sooba, the main supplier of salads and vegetables
to the hotel from his three-hectare garden thats been going for
approximately 75 years. Hes apologetic about what, to me, looks
like a pristine crop of multi-coloured lettuces, saying, A cyclone
hit us early in January, so a lot of our produce was laid to waste.
Youll have to come back again so you can see what the garden
looks like in its prime. Our feet are caked with mud by the end
of the tour, so our guide Denis stops at a river, where we rinse of
and have in a picnic of the hotels brioche and cofee.
The next day we visit the capital city of Port Louis and its
frenetic central market. Each stall boasts neat rows of produce,
from tapioca roots, bitter gourds and custard apples, to bunches
of litchi-like longane or star fruit. At one of the Chinese stalls, we
chat to owner Ah Shan among fresh noodles, dim sum and tofu
blocks. Nonchalantly, he takes a sip of whisky from a bottle and
winks at us. Its Chinese New Year tomorrow, explains Denis.
I guess hes starting the celebrations early!
HERE BE DRAGONS
That evening at our farewell dinner, the bufet ofering at La
Terrasse is correspondingly Chinese in theme and includes
my favourite roast duck pancakes with hoisin sauce. A brilliant
dragon dance performance follows, and, while I sip my rum
cocktail, I cant think of a more ftting conclusion to this trip.
As we leave for the airport at 6 am the next day, Denis asks
that fateful question: Everyone got their passports? What
a ridiculous question, I think as, in spite of myself, I open my
handbag only to fnd that my mine is not where it was the last
time I checked. My blood runs cold and my face fushes with
embarrassment as everyone helps me look for it. Food Editor
Abigail Donnelly fnds it in my hotel room, wedged between
the foot of the bed and a wooden chest. I can think of much
worse things than being left behind in Mauritius, says my friend
when I tell her the story later. Indeed, I think, there are worse
fates than prolonging your stay in a sun-drenched elsewhere. W
See page 123 for a special reader oer to One&Only Le Saint Gran.
TASTE would like to thank Air Mauritius for sponsoring our ights, One&Only
Le Saint Gran for hosting us and Thompsons for arranging the sightseeing tours.
For information on how to book a stay at One&Only Le Saint Gran, please contact
Thompsons Holidays on (011) 770-7745.
CHICKEN BIRYANI
Clockwise from top right: Langoustines are grilled at La Badamier; Baby Allken sells longane from his stall at the
Port Louis Market; a view of the lagoon from Rasoi; tandoor chef Sundeep Lodeechun makes naan;
fresh sea urchins are collected every day.
WOOLWORTHS
TASTE
FOODSTUFF SKI NNY MAKEOVER
SA I CON WEEKDAY FOOD
BI TE-SI ZE
COOKING
GUIDE TO
QUICK EASY &
KAMI NI ' S 45-MI NUTE CHALLENGE
B
I
T
E

S
I
Z
E
108
This Easter, the #TASTECHOCCHALLENGE inspired our little chef to create
a friend called Peggy for Hugo Bunny. Enter our Facebook competition
(see the inside front cover) and stand a chance to win a R10 000 Woolies gift card
PHOTOGRAPHS DI RK PI ETERS RECI PE AND PRODUCTI ON ABI GAI L DONNELLY
FOOD ASSI STANT CLEMENT PEDRO
PI GGY I N THE MI DDLE
PEGGY PIG
Makes 4 to 6
A LITTLE EFFORT
GREAT VALUE
Preparation: 1 hour
Woolworths pink fondant icing 250 g
Woolworths white fondant icing 250 g
Woolworths black fondant icing 250 g
Woolworths hens eggs 6
icing pens in your preferred colours
Smarties 70 g
Woolworths mini pink-and-white
marshmallows 150 g
Woolworths soft-centred silver
balls 20 g
Woolworths mini hen's eggs 40 g
Woolworths heart-shaped cake
sprinkles 20 g
1 Shape your chosen colour of fondant
icing into a ball to make the body. Press a
hens egg into the body to form the head.
2 Shape the feet, ears and crown using a
dierent coloured fondant icing. Attach
using an icing pen. 3 Create eyes using
Smarties and a nose and eyelashes using
fondant icing. Use the icing pens to glue
the sweets to the face. 4 Make a necklace
by using the icing pens to attach the silver
balls. 5 Scatter some mini hens eggs,
owers shaped out of fondant icing
and heart-shaped cake sprinkles around
your gure.
Cooks note: You can use any colour
fondant icing you prefer to create your
own gure.
M
O
D
E
L

I
S
A
B
E
L
L
A

I
S
A
A
C
S
Upload your photo to the
#TASTECHOCCHALLENGE tab at
www.facebook.com/WWTASTE.
Cooking is so popular
today because its the
perfect mix of food and fun
Emeril Lagasse
E
V
E
R
Y
D
A
Y

E
A
S
Y
110
K E E P I T S I M P L E
Fuss-free recipes featuring uncomplicated ingredients,
bold flavours and delicious results all the help you need to create
tasty weekday meals this month
PHOTOGRAPHS TOBY MURPHY RECI PES PHI LLI PPA CHEI FI TZ
PRODUCTI ON HANNAH LEWRY FOOD ASSI STANT CALLAN ARTUS
R33PER
SERVING
MONDAY' S
GRILLED WHOLE CHICKEN,
BABY CORN AND
AVOCADO SALAD WITH
LEMON-HONEY DRESSING
A large warm salad combines avours and textures.
Try Woolworths new Living Baby Butter Lettuce (left),
which stays fresher for longer if kept in water.
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 25 minutes
free-range chicken 1 x 1.2 kg
olive oil
sea salt and freshly ground black pepper,
to taste
baby corn 1 x 135 g punnet, blanched and
sliced lengthways
large avocado 1, peeled and thinly sliced
Woolworths Living Baby Butter lettuce 1
For the dressing, mix:
lemon 1, juiced
garlic 1 clove, crushed
honey 1 t
mustard t
olive oil 4 T
sea salt and freshly ground black pepper,
to taste
chives, snipped, for sprinkling
lemon wedges, for serving
steamed quinoa, for serving (optional)
1 Remove the backbone and wing tips from the
chicken (freeze for stock or soup). Open out the
chicken and atten. Oil and season. Place under a
hot grill (not too near) and grill for 1015 minutes
a side until crisp and browned. 2 Mix the salad
ingredients with the dressing. Serve the chicken
with salad, extra lemon wedges for squeezing
and, if you like, hot steamed quinoa.
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Limestone Hill
Chardonnay 2013
R22 PER
SERVING
E
V
E
R
Y
D
A
Y

E
A
S
Y
112
TUESDAY' S
HERBED TOMATO
MINCE WITH CHEESY
POLENTA
This is real comfort food tasty mince
spooned over soft Parmesan polenta.
Serves 4 to 5
EASY
Preparation: 20 minutes
Cooking: 1 hour
onion 1, fnely chopped
celery 1 stick, fnely chopped
carrot 1, fnely chopped
olive oil 3 T
garlic 2 cloves, crushed
beef mince 500 g
Italian whole peeled tomatoes
1 x 800 g can, crushed
beef stock cup
parsley cup chopped
rosemary 12 sprigs
basil leaves a handful
celery leaves cup chopped
sea salt and freshly ground black
pepper, to taste
balsamic vinegar 1 T (optional)
For the cheesy polenta:
polenta 250 g
Parmesan 1 cup grated
sea salt and freshly ground black
pepper, to taste
1 Soften the onion, celery and carrot in the
oil, then stir in the garlic. Add the mince
and stir until browned. Add the tomatoes,
stock, herbs, celery leaves and seasoning.
Cover and simmer for 50 minutes. Stir in
the balsamic vinegar. Cook uncovered over
a brisk heat for 510 minutes to reduce the
liquid if necessary. Check the seasoning.
2 To make the cheesy polenta, cook the
polenta according to package instructions,
then whisk in enough boiling water to
create a loose consistency. Stir in the
cheese and season. Serve with the mince.
HEALTH-CONSCIOUS, WHEAT- AND
GLUTEN-FREE
WINE: Hillcrest Sauvignon Blanc 2013
R66 PER
SERVING
WEDNESDAY' S
SEARED KABELJOU
WITH CURRIED
NOODLES AND
APRICOT SAUCE
I think this apricot sauce is just as good
with roast chicken or cold meats.
Serves 2
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 10 minutes
kabeljou or yellowtail with skin
2 x 150 g fllets
sunfower oil
sea salt and freshly ground black
pepper, to taste
garlic 1 clove, crushed
Woolworths curry-favoured
Quicksticks noodles 2 x 85 g packets
coriander 3 T chopped
For the apricot sauce:
dried apricots 125 g
orange 1, juiced
chilli 1, split
chutney cup
1 Preheat the oven to 180C. Oil and salt
the sh. Sear in a pan over a high heat for
12 minutes a side, skin side rst. Smear
the esh side with garlic and season with
black pepper. Cook, skin-side down, in
an ovenproof dish for 3 minutes until just
cooked and still moist. Cook the noodles
according to package instructions and
mix with the coriander. 2 To make the
apricot sauce, soak the apricots in boiling
water for 5 minutes. Drain and place in
a saucepan with the orange juice, chilli
and chutney. Simmer for 10 minutes.
Serve with the sh and noodles.
DAIRY-FREE
WINE: Woolworths Sur Lie Chenin
Blanc 2013 (Simonsig Estate)
113
E
V
E
R
Y
D
A
Y

E
A
S
Y
R37 PER
SERVING
114
THURSDAY' S
BRAISED BUTTERNUT
WITH SWEET POTATO
BAKE
The slowly simmered, meltingly tender
leeks deepen the rich avour of this hearty
vegetable dish.
Serves 4
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 40 minutes
baby leeks 1 x 300 g punnet,
thinly sliced
olive oil 3 T
garlic 1 clove, crushed
ready-to-use butternut chunks 500 g
carrots 3, peeled and thinly sliced
vegetable stock 1 cup
thyme a few sprigs
sea salt and freshly ground black
pepper, to taste
grated Parmesan, for serving
For the sweet potato bake:
sweet potato 500 g, scrubbed or peeled
and thinly sliced
butter, for greasing
vegetable stock 1 cup
free-range eggs 3
cream cup
garlic 1 clove, crushed
sea salt and freshly ground black
pepper, to taste
1 Soften the leeks in the oil until tender,
then stir in the garlic. Add the butternut
and stir. Add the carrots and the stock,
then the thyme and a little seasoning.
Cover and simmer for 20 minutes, or until
tender. 2 To make the sweet potato bake,
simmer the sweet potato in salted water
for 1015 minutes until tender. Drain,
then turn into a greased baking dish.
Whisk the stock, eggs, cream, garlic and
seasoning. Pour over the potatoes and
bake at 190C for 20 minutes, or until set.
Serve with the butternut and Parmesan.
HEALTH-CONSCIOUS, WHEAT- AND
GLUTEN-FREE
WINE: Villiera Chenin Blanc 2013
R44 PER
SERVING
FRI DAY' S
SPAGHETTINI WITH
CHERRY TOMATO, FETA
AND CHORIZO SAUCE
Slightly salty thanks to the feta and a little spicy
because of the chorizo, this is a quickly made pasta
with a dierence.
Serves 2 to 3
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 20 minutes
onion 1, chopped
olive oil 2 T, plus extra for drizzling
garlic 2 cloves, crushed
cherry tomatoes 1 x 400 g can
feta 100 g, crumbled
spaghettini 250 g, cooked until al dente
Woolworths Spanish chorizo chunks 70 g
fresh rocket 3040 g
sea salt and freshly ground black pepper,
to taste
1 Soften the onion in 2 T olive oil. Stir in the garlic.
Add the cherry tomatoes and their juice. Simmer
over a fairly brisk heat for 510 minutes to reduce,
stirring now and again. 2 Stir in the feta and
simmer until it has melted. Mix with the pasta. If
necessary, loosen with a little pasta water. Add the
chorizo and and rocket, then check the seasoning.
Drizzle with a little olive oil before serving.
HEALTH-CONSCIOUS
WINE: Woolworths Chianti 2013
For more easy recipes, visit
www.tastemag.co.za and click on
Recipes, then Quick meals, for
dozens of ideas.
Shopping Ingredients Gifts Ideas
F OOD S T UF F
116
BEEF I T UP
Are you craving a burger with all the trimmings but
wary of its eect on your waistline? The good news
is that you can still enjoy one with Woolworths
Slimmers Choice beef burger patties, which are
lower in fat, yet still full of avour. Plus, they're ready
in minutes. R24.99. Available at selected stores.
CLASSI C BEEF BURGER
Mix nely chopped red onion, 1 seeded and
chopped tomato and cup fresh coriander to
make a salsa. Grill Woolworths Slimmers Choice
beef burger patties until cooked through. Serve on
a toasted bun with low-fat sour cream or Greek
yoghurt, the salsa and wild rocket.
I N THE PI NK
Woolworths new ready-to-roast ruby
vegetable medley combines two
favourites, butternut and beetroot,
with new pink radishes. With
everything conveniently prepared
and cut, all thats left to do is drizzle
them with olive oil and pop them
in the oven. From R29.99 for 800 g.
Available at selected stores.
AUTUMN SALAD WI TH RUBY
ROAST VEGETABLES
Place 1 packet Woolworths ready-
to-roast ruby vegetable medley
on a baking tray, drizzle with white
balsamic vinegar and olive oil, dot
with whole garlic cloves and roast at
180C for 40 minutes, or until tender.
Serve warm with torn raw kale and
crumbled blue cheese. Serves 4
117
Bunny handbags lled with
assorted sweets, R99.95 each.
HOP TO I T
Tempt your taste buds with these tasty Easter treats from Woolworths.
Milk and white chocolate decorated eggs with
salted caramel fudge or raspberries, R24.95 each.
Bunny bag with candy-
coated hazelnut praline
eggs, R59.95 each.
Decadence chocolate
egg selection, R99.95.
Milk chocolate egg,
R27.95 for 110 g.
Luxury chocolate egg
selection, R199.95.
Finger puppet
with caramel-
lled milk
chocolate eggs,
R34.95.
Milk and white chocolate hanging
decorations, R12.95 each.
Hen with 70 g
milk chocolate
egg, R23.95.
Easter treat boxes
lled with assorted
sweets and
chocolates,
R29.95 each.
Prices may vary according to region and were correct at time of going to print. Products available from selected stores while stocks last.
F
O
O
D
S
T
U
F
F
118
GO GREEN
Kale has numerous health properties, including
being an excellent source of nutrients with
antioxidant properties, which are vital for combating
inammation in the body. It has also been said to
reduce the risk of cancer. The good news is that you
can now get your dose of this health-boosting leaf
at Woolworths. All Woolworths farmers care for the
environment by using methods that save water,
improve soil quality and encourage biodiversity. R8.99
per bunch. Available at selected stores.
TEMPURA KALE AND LEMON JUI CE
Lightly beat 1 free-range egg white and mix with
140 g our and 1 cup iced water to form a runny
batter. Add more water if necessary. Dip kale
leaves into the batter and fry in hot canola oil for
30 seconds to 1 minute until lightly golden and
crunchy. Remove using a slotted spoon and drain
on kitchen paper. Squeeze over fresh lemon juice
and sprinkle with Woolworths Hawaiian black salt.
Serve immediately.
BACON, KALE AND BLUE CHEESE
MUSHROOMS
Finely chop 4 rashers crispy bacon and 8 kale
leaves, then mix with 50 g crumbled blue cheese
and 2 cloves chopped garlic. Cut the stems
o 4 large brown mushrooms, then top the
mushrooms with the kale mixture. Drizzle with
olive oil and bake at 180C for 10 minutes.
KALE, CHERRY TOMATO
AND OLI VE PASTA
Halve 2 handfuls cherry tomatoes and chop
6 baby marrows into small rounds, then fry with
3 chopped garlic cloves, 1 freshly chopped chilli
and a little olive oil. Add cup pitted olives and
tear in half a bunch of kale. Drizzle with balsamic
vinegar, then mix with 300 g al dente spaghetti.
Serve warm topped with crumbled feta and
freshly ground black pepper.
CHOC-FULL
Now you can indulge in Woolworths range of chocolates with a little less guilt as
75% of Woolworths' cocoa is sourced from UTZ-certied farmers. This means that it
supports environmentally sound cocoa farming that also creates better opportunities
for farmers and their families. Choose your favourite from bite-sized clusters, bars and
slabs. Flavours include fudge honeycomb, rocky delight, lemon meringue, raspberry
jelly and peanut butter, dulce de leche, raspberry caramel, Turkish delight with
Ayrshire cream fudge and roasted almond with Ayrshire cream fudge, all in creamy
31% cocoa milk chocolate. From R6.95. Available at selected stores.
NI CE BUNS
This year, Woolworths has added
three new varieties to its popular
range of hot-cross buns. Try cranberry
and ClemenGold, apricot and white
chocolate or milk and dark chocolate for
a fresh take on the traditional. Theyre
delicious toasted and spread with butter,
marmalade or chocolate spread, or you
can use them in a bread-and-butter
pudding for an even more decadent treat.
From R19.95. Available at selected stores.
SNEAKY TREATS
Do you have trouble getting your little ones
to eat their veggies? It should be a little easier
thanks to Woolworths new Hidden Vegetable
cookies. Available in choc chip and animal
shapes, they contain tomato, broccoli, carrot
and mushrooms. Pop them into lunchboxes
or oer as a treat after dinner theyll be
none the wiser! R7.95 for 28 g. Available at
selected stores.
119
FLOWER POWER
Put your money where your mouth is and buy one of Woolworths
latest range of limited-edition reuseable shopping bags, which creates
awareness of threatened plant species. The bags depict threatened
species including Erica jasminiora and Brunsvigia littorali. R10 from
the sale of each bag will be donated to CREW, Custodians of Rare
and Endangered Wildowers, a programme that involves volunteers
in monitoring and conserving South Africas threatened plants. So
far, Woolworths has raised close to R5 million through the sale of its
reuseable bags, which has supported breast cancer awareness, protected
endangered animals, such as rhinos, and marine life. R29.95. Available at
selected stores.
COMFORT ZONE
Woolworths ready-made vegetable side dishes add the perfect nishing touch to any meal.
Choose between new varieties such as potato bake, cinnamon sweet potato wedges, creamed
spinach and butternut bake and Mediterranean polenta bake. Simply heat in the oven to take
weekday meals from ordinary to outstanding. From R26.99. Available at selected stores.
SHAPE YOUR
WORLD
Bring symmetry and order to your living
space with Woolworths boxwood (Buxus
sempervirens) balls. They look great as a
pair, grouped together or as a large plant.
Hardy and suited to shady or sunny
conditions, theyre perfect for pruning into
shapes to make topiaries. To help them
fourish, top dress regularly with organic
fertiliser or slow-release fertiliser granules
during the growing season. From R349.
Available at selected stores.
P
H
O
T
O
G
R
A
P
H
S

M
I
C
H
A
E
L

L
E

G
R
A
N
G
E
,

W
I
L
L
E
M

L
O
U
R
E
N
S

A
N
D

R
O
B
B
E
R
T

K
O
E
N
E


P
R
O
D
U
C
T
I
O
N

A
N
D

R
E
C
I
P
E
S

H
A
N
N
A
H

L
E
W
R
Y

A
N
D

M
A
R
A
N
D
A

E
N
G
E
L
B
R
E
C
H
T

T
E
X
T

L
Y
N
D
A

I
N
G
H
A
M
-
B
R
O
W
N
Put you
latest rang
awarene
species
the sale
and Enda
in mon
far, Woo
reuseable b
endangere
spinach and butternut bake and Mediterranean polenta bake. Simply heat in the oven t
weekday meals from ordinary to outstanding. From R26.99. Available at selected stor
P
H
O
T
O
G
R
A
P
H
S

M
I
C
H
A
E
L

L
E

G
R
A
N
G
E
,

W
I
L
L
E
M

L
O
U
R
E
N
S

A
N
D

R
O
B
B
E
R
T

K
O
E
MasterChef SA 2013 winner Kamini Pather makes an autumn-inspired dish of
intriguing flavours perfectly created for informal eating
M
A
S
T
E
R
C
H
E
F

S
A
120
COCOA RIBLETS WITH
VEGETABLE CHIPS
Serves 2
EASY
GREAT VALUE
Preparation: 10 minutes, plus
marinating time
Cooking: 40 minutes
cocoa 2 T
brown sugar 2 T
salt1 T
fve-spice1 T
red chillies 3, finely sliced
ginger 1 x 3 cm piece, grated
garlic 2 cloves, grated
coconut oil12 T
pork ribs 1 rack, cut into single ribs
beetroot 2
butternut 1 x 3 cm piece
sweet potatoes 2
Woolworths Rainbow carrots 6
vegetable oil 2 cups
crme frache 8 T
coconut cream 12 T
sea salt and freshly ground black pepper,
to taste
red onion , diced
1 Mix the cocoa, sugar, salt, ve-spice,
2 chillies, ginger, 1 garlic clove and coconut
oil into a paste. Coat the ribs in the marinade.
Marinate for 30 minutes or overnight.
2 Preheat the oven to 200C and bake the
ribs for 30 minutes. Turn the grill up to its
highest temperature and grill the ribs to nish.
3 Slice the beetroot, butternut and sweet
potato very thinly and fry in the oil until crisp.
Fry the carrots whole. Mix the crme frache
with the coconut cream. Add the remaining
garlic, salt and pepper and mix with the
onion. Serve with the ribs and vegetable
chips. Garnish with the remaining sliced chilli.
WHEAT- AND GLUTEN-FREE
WINE: Delheim Pinotage 2012
I adore the word autumnal. I love the way the word sounds like a
circular motion, much like the way the leaves swirl at this time of year.
This season also cues the moment when meals start showing the rst
signs of good old-fashioned heartiness and we start looking forward to
spending more time indoors. To me its always felt like an honest season
because theres nothing ashy about autumn, and this sets it apart from
the amboyant summer months were leaving behind for a while.
I believe the food we serve should be inspired by the season, not only
in the produce we use, but also in the feeling the dishes evoke. These
cocoa riblets are intoxicating and have depth, heart and avours that
will leave you somewhat intrigued. Don't be put o by their dark colour,
it's the delicious cocoa coating. The veggie crisps were an excuse to
banish all cutlery, a style of eating that goes well with a season thats as
relaxed as this meal is designed to be.
PHOTOGRAPHS MI CHAEL LE GRANGE PRODUCTI ON SUMI EN BRI NK RECI PE AND TEXT KAMI NI PATHER
KAMI NI S 4 5 - MI NUTE CHALLENGE
Find more of Kaminis beautiful
dishes at www.tastemag.co.za.
S
K
I
N
N
Y

M
A
K
E
O
V
E
R
PHOTOGRAPH MI CHAEL LE GRANGE PRODUCTI ON AND RECI PE HANNAH LEWRY
Hannah Lewry reinvents a favourite chocolate dessert by cutting the kilojoules but
making sure it has all the decadent appeal of the original
122
DARK CHOCOLATE SOUFFL
DARK CHOCOLATE
SOUFFLE
Serves 4
A LITTLE EFFORT
Preparation: 20 minutes
Baking: 25 minutes
free-range egg yolks 2
low-fat milk 13 cup
cornfour 1 T
cocoa 1 T
caster sugar 3 T, plus extra for dusting
dark chocolate 40 g, chopped
free-range egg whites 3
cream of tartar t
butter 40 g, melted
1 Preheat the oven to 180C. Place the egg
yolks, milk, cornour, cocoa and sugar in a glass
bowl. Place the bowl over a saucepan of gently
simmering water. Whisk for 35 minutes, or
until the mixture begins to thicken. 2 Add the
chocolate and whisk for a minute until melted.
Remove from the heat and chill for 3 minutes.
3 Whisk the egg whites and cream of tartar until
sti peaks form. Remove the chocolate mixture
from the fridge and stir until smooth, then add a
third of the egg whites to the chocolate mixture
and fold in. Once incorporated, add another third,
then add the last of the egg whites. 4 Brush 4
ramekins or small bowls with melted butter and
dust with caster sugar. Spoon the mixture into
each bowl and bake for 1520 minutes, or until
set and risen. Serve immediately.
Cooks note: To ensure your sous rise easily,
create a collar for the bowls. Fasten strips of
baking paper around the bowls with string,
making sure they stand higher than the edges
so the sous have something to climb up.
SKINNY MAKEOVER
1 015 kilojoules Q 16.3 g fat Q 6.9 g protein Q 16.8 g carbs
TRADITIONAL VERSION
2 243 kilojoules Q 26.5 g fat Q 26.5 g protein Q 59.9 g carbs
Visit www.tastemag.co.za for Hannahs traditional version of this mouthwatering recipe.
Nestleopeacelullyonthesilversanosol itsownprivatepeninsula,theOne8OnlyLeSaintGeranisanexclusiveMauritianhioeaway
ano a wonoerlano lor all manner ol water sports. Ioeal lor couples ano lamilies alike, guests enjoy incomparable hospitality, the
One8OnlySpa,worlo-classgoll,KiosOnlyprogrammes,anotheexceptionalcuisineol Michelin-starchel VineetBhatia.
+++++
ONE8ONLYLESAINTGERAN-MAURITIUS
FACKAGESINCLUDE: Return nights to Mauritius * Return translers * Nights accommooation * Business Class
Lounge access when travelling in economy class * 2okg Baggage allowance per person
HONEYMOONDEAL
Ily-inexJNBlromR21 955pp
,Aoo airline levy ex JNB lrom R3 8!pp,
BONUS: Breaklast ano oinner oaily - applicable in the main restaurant ol La Terrasse ,excluoing beverages,
Rel: 38o55 Valio: 2 Apr -2o Sep`1!
,High season supplement applies 28 Jun - 20 Jul`1!,
Honeymoonvalueaoo:ALeSaintGerancapanobeachbagasawelcomegilt-Abottleol champagneonarrivalin
theSuite-IruitbasketprovioeooailyintheSuite-Heartshapechocolates-Aspecialromanticbathceremony-A
complimentary romantic 3-course oinner menu prepareo by the chel ol Rasoi by Vineet restaurant ,excluoing beverages,
___________________________________________________
IAMILYDEAL
Ily-inexJNBlromR23 o99pp
,Aoo airline levy ex JNB lrom R3 8!pp,
BONUS: Breaklast ano oinner oaily - applicable in the main restaurant ol La Terrasse ,excluoing beverages,
- 2 Complimentary orinks per aoult per oay lrom a selection ol beers ano wine available at the pool bar
- 2 Kios* unoer 12 ny, stay ano eat lree when sharing with 2 aoults ,Fay lor airport taxes only,
Rel: 38o5! Valio: 2 Apr - 2o Sep`1!
,High season supplement applies lrom 28 Jun - 20 Jul`1!,
Upgraoe to Business Class lrom approx. R9 !20pp
Feakseasonsurchargesanoblockoutoatesapply.Allpricesareinoicativeanocorrectattimeol goingtoprintanoaresubjecttochangeoueto
currency nuctuations, rate increases, airlare increases ano availability. Ior stanoaro terms ano conoitions reler to www.thompsons.co.za
Contact your nearest ASATA Travel Agent or call Thompsons on 011 770 7745
E-mail: media@thompsons.co.za www.thompsons.co.za
36
YEARS OF
TRUSTED
TRAVEL
EXPERIENCE
THOMPSONS HOLIDAYS
2
K
id
s

F
R
E
E
*
Starts Monday 28th April
Weekdays at 12.15pm and 4.25pm
JENNY
MORRIS
COOKS THE
RIVIERA
New series
DStv Channel 175
www.foodnetworktv.com
2014/2015 SEASON
SOUTH AFRICA
NOW OPEN FOR SALE
All rates are per person based on 2 people sharing a cabin, subject to availablity, and based on the MSC Cruises dynamic pricing policy. Above prices exclude;
mandatory port, baggage, insurance and service charges. Early booking savings already included in the price. Single supplement applies. Price correct at time of
submission T&Cs apply. E&OE.
Contact your nearest ASATA Agent or
0860 11 44 11
www.msccruises.co.za
DATE NTS ITINERARY FROM
3 Nov 4 Cape Town, Port Elizabeth, Durban R 2412
7 Nov 3 Portuguese Island R 3420
10 Nov 4 Portuguese Island & Barra Lodge R 4151
14 Nov 3 Portuguese Island R 3983
DATE NTS ITINERARY FROM
09 Jan 3 Durban, Cape Town R 2220
24 Jan 2 Cape Town, No Where , Cape Town R 1640
26 Jan 4 Cape Town, Port Elizabeth, Durban R 2230
DATE NTS ITINERARY FROM
01 Dec 4 Maputo & Portuguese Island R 5040
05 Dec 3 Portuguese Island R 4427
15 Dec 4 Maputo & Portuguese Island R 6555
19 Dec 3 Portuguese Island R 5968
DATE NTS ITINERARY FROM
02 Feb 4 Maputo & Portugues Island R 3560
09 Feb 3 Portuguese Island, Anakoa, & Fort Dauphin R 6448
20 Feb 4 Portuguese Island R 3420
NOVEMBER 2014
JANUARY 2015
DECEMBER 2014
FEBRUARY 2014
KIDS CRUISE FREE
Children under 18 travelling in the same cabin as their parents, travel free and only pay for the applicable
Port, Baggage and Service charges. This offer is subject to the availability of 4 berth cabins.
Book Early
& Save up to
40%
Cruising is a great value holiday option whether you are celebrating a special occasion, escaping with your partner
or taking the family. Whoever your companion, your age or motivation MSC has an offer to suit your needs.
INCREDIBLE DESTINATIONS TO DISCOVER.
REMARKABLE DEALS TO ENJOY
RECIPE INDEX
250 ml = 1 cup
190 ml = cup
125 ml = cup
85 ml = cup
65 ml = cup
5 ml = 1 teaspoon
15 ml = 1 tablespoon
30 ml = 2 tablespoons
45 ml = 3 tablespoons
60 ml = 4 tablespoons
CONVERSION CHART
STARTERS AND LIGHT MEALS
Baked tomato relish with crispy
fried eggs ..........................................................................93
Buckwheat galette with ham and cheese ...64
Chunky salad with granadilla salsa ...................56
Crunchy broccoli fritters ..........................................92
Danielas alikreukel .......................................................90
Danielas pickled mussels .......................................90
Grape, walnut and rosemary breadsticks .....84
Marianas sh cakes with chakalaka .................88
Marianas smoked mackerel salad .....................88
Panfried puri atbreads ...........................................82
Pickled sh ....................................................................128
Spicy rice and lentil pilau ......................................95
Spinach-and-mushroom bake ...........................97
Sweet onion marmalade and goats cheese
tartlets ...............................................................................94
Tuna sashimi with green beans and
granadilla dressing .....................................................56
MAIN MEALS
Acacia-smoked pulled pork shoulder ............78
Braised butternut with sweet potato
bake ..................................................................................114
Chicken biryani ..........................................................104
Cocoa riblets with vegetable chips .......................
...............................................................................................120
Grilled whole chicken, baby corn and
avocado salad with lemon-honey
dressing ..........................................................................111
Harissa-roasted lamb with pomegranate and
minted beetroot ..........................................................70
Herbed tomato mince with cheesy
polenta ............................................................................112
Pulled pork tacos .........................................................78
Seared kabeljou with curried noodles and
apricot sauce ...............................................................113
Spaghettini with cherry tomato, feta and
chorizo sauce ..............................................................115
Warm egg-and-seafood salad ............................52
DESSERTS AND BAKING
Caramel-and-peanut chocolate tart ...............18
Chocolate and coconut marshmallow nutty
fridge cake .......................................................................20
A Delicious Life cookbook giveaway:
R van Tonder.
Dish It Up cookbook giveaway: A Basteeld;
C Furman; J Keytel.
Gather cookbook giveaway: S Strauss.
Hairy Dieters cookbook giveaway: L Wilkie.
Harvest Kitchen cookbook giveaway:
E de Heyer.
Saturday Kitchen cookbook giveaway:
R Daneel.
The Real Meal Revolution cookbook giveaway:
S Lombard; R Sandford.
Lunch cooler bags giveaway: A Betts;
E Bezuidenhout; R Chabana; M Chetty;
M du Toit; N Loczi; L McMurray; J Orfang;
S Peckham; M Pitzer; C Potgieter; V Smith;
M Storm; E Titmuss; N Venster; K Vorster;
L Waddilove; T Warren; T Weddell;
H Wrogemann.
Russell Hobbs giveaway: J Basson; T Borrill;
C Clark; M Coskey; M de Bryn; S Kirby; M la
Cock; K Martin; S Martin; Z Ngobeni; J Osler;
J Roberts; P Schoeman; C van Zyl; A Williams.
COMPETITION TERMS
AND CONDITIONS
The winners will be the rst correct entries
drawn after the closing date. In the event
of the judges not being able to get hold
of the selected winner on contact details
supplied, an alternative winner will be
selected. The judges decision is nal and
no correspondence will be entered into.
The prize is not transferable and may not
be converted into cash. Employees of
Woolworths, New Media Publishing and
the prize sponsor company, their families,
agencies or any other parties associated
with the competition may not enter. All
details correct at time of going to print. Note
that some expenses may not be included
in the prize. Visit www.tastemag.co.za for
prize-specic information and terms and
conditions. Entry is limited to South African
residents over the age of 18.
Classic buttermilk pancakes with caramelised
peaches ............................................................................64
Crumpets with rhubarb jam .................................64
Dark chocolate sou ..........................................122
Double-trouble chocolate-chip cookies ......20
Easy granadilla-and-raspberry ice cream .....56
Easy white chocolate mousse ............................18
Granadilla curd shortbread tart ..........................56
Hannahs dads easy health loaf ..........................82
Health biscuits ...............................................................24
Marianas buttermilk cake with
clementines ....................................................................90
Moist chocolate cake with coconut, ganache
and white chocolate cream cheese
lling ...................................................................................18
No-knead soda bread ...............................................84
Peggy Pig .......................................................................109
Pomegranate-studded no-bake cheesecake
with a coconut crust .................................................70
Scones with lime curd ............................................52
Unleavened matzah ..................................................82
BEVERAGES
Cape gooseberry and chilli margarita ............78
Coco loco ......................................................................104
Ginger beer .....................................................................52
Granadilla cordial and lemon sorbet
oats ....................................................................................56
Pomegranate-and-red apple sangria .............70
SIDE SERVINGS
Anchovy vinaigrette ..................................................40
Bright green rocket-and-almond pesto ........96
Corn tortillas ...................................................................78
Salsa roja Mexicana .....................................................78
Santa Annas spice rub .............................................78
DECOR AND ACCESSORIES
SEASONAL KITCHEN (PAGES 54 TO 61)
Country Road ........ (011) 215-3800, (021) 405-4300
Shot on location at Babylonstoren, tel: (021)
863-3852, www.babylonstoren.com
WINNERS (ISSUE 91)
Abalone House giveaway: J Kloppenborg.
126
S
A

I
C
O
N
PHOTOGRAPH DI RK PI ETERS RECI PE AND PRODUCTI ON ABI GAI L DONNELLY
FOOD ASSI STANT CLEMENT PEDRO
128
Firm yellowtail is perfect for pickled fish, a Cape favourite that fills kitchens with
the aroma of curried onions and bay leaves on Good Friday. Its even easier to
enjoy with Woolworths ready-made version
A SPI CY EASTER TRADI TI ON
Woolworths Ultimate Pickled Yellowtail,
R69.95 for 500 g.
PICKLED FISH
Serves 2
EASY
GREAT VALUE
Preparation: 10 minutes
Granny Smith apples 2
lemon , juiced
fennel bulb
mint 2 sprigs
Woolworths pickled yellowtail 500 g
1 Using a mandolin or a very sharp knife, thinly
slice the apple and place in a bowl of water to
which the lemon juice has been added. 2 Use
a vegetable peeler to shave thin ribbons from
the fennel bulb and add to the apple. 3 Drain
the apple and fennel, shaking o any excess
water, and pile onto a serving dish, layering it
with the mint and pickled sh.
DAIRY-FREE
WINE: Rooiberg Natural Sweet Blanc 2013
Wealth & Investment Asset Management Specialist Banking
My granddaughter, my hero
Nomathembas granddaughter, Nonhlakanipho Msibi, is one of Investecs 3,455 CSI
beneficiaries. She joined Investec Promaths in matric and went on to achieve 94% in
Accounting. She has since benefitted from the Investec Bursary, Work Readiness and
Mentorship Programmes and is currently an Investec CA Programme trainee. A new
legacy begins with Nonhlakanipho, because for the women of Soweto, her success
is theirs too.
investecpeopleandplanet.com
Australia Botswana Canada Hong Kong India Ireland Mauritius Namibia South Africa Switzerland Taiwan United Kingdom & Channel Islands United States
Investec Limited and its subsidiaries, including Investec Bank Limited - 1969/004763/06, registered credit providers and authorised nancial service providers. Cape Town 021 416 1000 Durban 031 575 4000
Johannesburg 011 286 7000 Pretoria 012 427 8300
Investecpeopleandplanet @Investec
Only the Lindt Gold Bunny makes it a magical Easter.
Theres no better Easter than one spent in the company of the Lindt Gold
Bunny. For over 60 years the Master Swiss Chocolatiers have crafted more
than chocolate, theyve created magic with the Lindt Gold Bunny.
Simply buy a Lindt Milk Chocolate Gold Bunny 100g, enter the unique code found inside the sticker and your details at www.goldbunny.co.za.
Grand Prize courtesy of Lindt and Thompsons Holidays. Competition starts on 28 February until 20 April 2014. Winners will be randomly selected every Friday from 28 February 2014
and notied by telephone. The Grand Prize winner will be drawn on 21 April 2014. Visit www.goldbunny.co.za or www.facebook.com/LindtChocolateSA for T&Cs.
S
t
a
n
d

a

c
h
a
n
c
e

t
o

W
I
N
A

M
A
G
I
C
A
L

F
A
M
I
L
Y

C
R
U
I
S
E
a
n
d

1

o
f

8

w
e
e
k
l
y

p
r
i
z
e
s
!