April 2016

R34.90 incl. VAT

taste.co.za
@WWTaste

OF THE BEST
SUNDAY
SUPPERS
EVER

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A SMEG
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WITH OPTIONAL
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(PAGE 62)

BEER 24 HOURS HOOKED ON

NECESSITIES OF INCREDIBLE READY-MEALS?
GAUTENG'S CHOW 10 WAYS
COOLEST FOOD BERTUS BASSONS TO MAKE THEM
NERD GOES LARGE FESTIVAL MENU YOUR OWN
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 CONTENTS
FEATURES
COVER PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY
BREAKING THE MOULD
Why decide between dessert or the
cheese course when you can have
the best of both worlds? 14
FOOD ASSISTANT JACQUELINE BURGESS
BANGER ON TREND
Woolies delicious new artisanal
sausages with international flavour are
what you should be eating now. 56
BOKKOMS, BUCHU AND BEANS
Oep ve Koeps Kobus van der Merwe
explains why the wild food of the
West Coast will always inspire him. 66
APRI L 2016
THE LITTLE GIG THAT COULD
Forget everything you think you know
about music festival food. At Littlegig,
the chefs have their own groupies. 74
SUNDAY SUPPERS
End the weekend on a high note with
Phillippa Cheifitzs five prep-ahead
meals, perfect for lazy Sundays. 84
HOOK, LINE AND SINKER
Worried about overfishing? With
people like Woolies supplier Trevor
Grey on the job, the journey from
fishing to fork is a sustainable one. 90
VEG OF TOMORROW
Cucumbers for salad and beetroot for
boiling, right? It's time to reconsider
how you eat your veggies. 96
FIRST DRAUGHT
Khanya Mzongwana is redefining
African food in the heart of Pretoria.
We asked her to match her favourite
dishes with beers. 102
TAKE IT UP A LEVEL
Upgrade your favourite Woolies ready-
made dish with a few extra ingredients
(we won't tell anyone, promise!). 110
 FIRST TASTE
23 What to eat, drink, do and buy in April
24 Trend watch: cloud bread
26 3 ways with cabbage
28 Flash in the pan: vegetarian Indian food
30 Drink this now: bourbon
32 Anatomy of a dish: Jasons Majestique Dog
34 What I know now: SA's first Michelin-starred
chef, Jan-Hendrik van der Westhuizen
36 Pantry essential: vinegar
38 The roundup: the TASTE teams favourites
40 Scene stealer: Singapore
COLUMNS
50 Tastes that bind When Sam Woulidge bakes
her moms apple bread, Elgin immediately comes
to mind.
52 #TASTESLIKEMORE Chris Roper marvels
at the way music festival food has become
as good as the playlist.
TASTE KITCHEN
119 Tips and techniques for the master cook
REGULARS
6 Editors letter
8 Feedback Talk to us and win
12 Visit taste.co.za for recipes, tips and news
55 Subscribe to TASTE for just R26 per issue and
win an Espresto hot beverage machine.
122 Foodstuff: Your shopping guide for April
125 Meet the experts The pros who will answer
all your questions
126 Recipe index
128 Simple pleasures: Welsh rarebit reinvented
THE WINE INSIDER
45 Artisanal wines
Allan Mullins introduces the new range
of limited-edition, hand-crafted wines available
at selected Woolworths stores.
48 Harvests to remember Creation Wines
Carolyn Martin explains why wine farming
is in her blood and shares some of her tips
for pairing wine with fresh herbs.
* 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. Offers 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.
page 84
page 56
page 39
page 102
page 74 page 110
 EDITORS LETTER
L ast month at around 1 am,
I was in a tented kitchen in
a forest near Stellenbosch pleading
with a team of bemused cooks to
give me a portion of southern-fried
chicken and slaw on a buttermilk
waffle before they packed up. It was
Sunday morning at Littlegig.
Last summer my friend Georgia had
her 40th birthday party at Wiesenhof farm:
a beautiful pine forest at the edge of a lake
with a clapboard house near the water
and a disused basketball court in the
trees, i.e. the perfect outdoor dancefloor.
Two hundred very lucky people were
treated to 24 hours of music, food and
a tent for the night. It was some party.
Then in May, Georgia sent me an email
saying she had an idea. Over avocado
toast at The Power and the Glory she told
me how she wanted to make the party
bigger. She wanted to use her music events
biz, Littlegig, to create the worlds first
24-hour curated event combining music,
art and nature in one sensory experience.
Obviously I had no idea why she was
6 talking to me.What I know about music
Clockwise from top left: Littlegig moments: Jacqui (right), Abigail (centre) and friend Marcelle on the dancefloor (pre-dancing); Bertuss spit roasts; the amazing Georgia Black,
Littlegig founder, in one of several outfits; Hope on Hopkins grapefruit-and-thyme cocktails; Kate reliving her youth in Zulu beads; artisanal lollies by Las Paletas.
is humiliating and the one time I went
to Rocking the Daisies I took a wheelie
suitcase.Then she asked if I would help
her with the food.
Two months later, we had a 24-hour
menu courtesy of Bertus Basson, our
headline chef, with a little help from
Abigail and I.We wanted the food to be
creative but unpretentious.We wanted it
to convey our nostalgia for the old-school
festivals of our youth (Littlegig is, in fact,
a grown-up gig), but also reference global
food trends like southern US barbeque.
SA heritage food with a contemporary
but still gutsy spin basically describes
Bertuss cooking, which is how he came
to be standing over a meat runway
of spit-roasting lamb and pork in a food
forest.We knew we wanted to serve
braaibroodjies (made by ber-baker Fritz
Schoon) and meat cooked over open coals,
but Bertus also roped in Frik from Santa
Annas to do smoked brisket on tacos and
those chicken waffles. As Tudor Caradoc-
Davies writes in this issue, for anyone
who has ever demolished a box of fried
chicken in the early hours after a big night,
the nostalgic significance of that dish was
almost better than the food itself. Food
can be like that sometimes.
What we didnt know when we were
tasting artisanal lollies and disco biscuits
in the TASTE office before the big
weekend, is how wed pull it off. But Ive
learnt never to underestimate Georgia.
She turned a forgotten green space into
a frenzy of creativity and gave 700-odd
people the chance to relive their misspent
youth, without the repercussions and with
much better food. If you missed it, we
took photographs, (see page 74) and
theres always next year.
Until then, there are consolations.
Woolies now stocks artisanal sausages,
for one.This a big deal for banger fans,
even if it did mean weeks of wurst puns.
I recommend you think out of the bun
and try Abis easy leek, corn and sausage
breakfast pie, which was so good
it deserves its own festival, frankly.
PORTRAIT JAN RAS PHOTOGRAPHS KATE WILSON AND CHRIS ROPER
 THE TEAM SAYS PRODUCTION & CIRCULATION
Circulation Manager: Roxanne Holman
+27 21 417 1218
MY FAVOURITE WAY TO ENJOY CHEESE IS
SUBSCRIPTIONS & DISTRIBUTION

EDITOR-IN-CHIEF Kate Wilson Subscriptions hotline: 0860 100 999
kate.wilson@newmediapub.co.za Contact centre team leader: +27 21 530 3179
FOOD EDITOR Abigail Donnelly PUBLISHING TEAM
with old wine mature Cheddar,
abigail.donnelly@newmediapub.co.za General Manager: Aileen Lamb
and old friends. on sourdough toast
HEAD OF CREATIVE: CONSUMER DIVISION with Brooklyn Brine Account Director: Cat Anderson
Allan Mullins
Mark Serra Senior Account Executive: Thanaa Moosa
pickles. Kate Wilson General Managers Assistant: Zizipho Hani
GROUP MANAGING EDITOR Liesl Nicholson
liesl.nicholson@newmediapub.co.za
General Manager Production & Procurement:

FEATURES EDITOR Michelle Coburn

SENIOR COPY EDITOR Lynda Ingham-Brown
Lucrezia Wolfaardt
Chief Financial Officer: Mark Oaten
oozy Camembert Non-Executive Director: Irna van Zyl
FEATURES WRITER Annette Klinger
on wholewheat Gorgonzola EXECUTIVE DIRECTORS
ART DIRECTOR Len Roux
crackers with a glass on its own. But its Group Commercial Director: John Psillos
ART DIRECTOR (CONSUMER DIVISION) Alistair Fester
of good Chardonnay also great with Managing Director: Bridget McCarney
at the end of a ONLINE EDITOR Amy Ebedes
nectarines, Parma
long day. Lynda DIGITAL CONTENT PRODUCER Ashraf Booley Repro by: New Media Publishing
ham and rocket. Printed by: Paarl Media Paarl
Ingham-Brown DIGITAL COMMUNICATION ASSISTANT
Hannah Lewry
Wazeer Bassadien
ADMINISTRATIVE MANAGER Samantha Charles
FOOD ASSISTANT Jacqueline Burgess

CONTRIBUTOR Annemarie Meintjes

CONTRIBUTING FOOD EDITOR Phillippa Cheifitz strong Gorgonzola
in huge CONTRIBUTING FOOD EDITOR Hannah Lewry with green Published on behalf of Woolworths by
quantities, melted WINE CONSULTANT Allan Mullins fig preserve New Media Publishing Pty Ltd,
on a buttery CONSULTING DIETICIAN Mariza van Zyl on Woolworths New Media House,
toasted sourdough gluten-free 19 Bree Street, Cape Town, 8001.
sandwich. WOOLWORTHS EDITORIAL BOARD PO Box 440, Green Point, Cape Town, 8051.
Head of Brand Communications: Glenda Philp rosemary crackers.
Liesl Nicholson Telephone: +27 (021) 417-1111
Brand Manager Foods: Hieba Solomon Amy Ebedes E-mail: info@newmediapub.co.za
Marketing Assistant Foods: Faith Maimane www.newmediapub.co.za
ADVERTISING & MARKETING
8 Business Manager: Werner Hayward +27 21 417 1120 werner.hayward@newmediapub.co.za
Brand Manager: Yvette Samaai +27 21 417 1156 yvette.samaai@newmediapub.co.za
Senior Sales Executive: Tharien Nel +27 21 417 5168 tharien.nel@newmediapub.co.za
Advertising Co-ordinator: Julian Petersen +27 021 417 1220
24 156
July-Sept 2015

FEEDBACK Email taste@newmediapub.co.za, tweet @WWTaste, or visit facebook.com/wwTASTE.

WINNING LETTER ASK TASTE

I recently got a fabulous new job after a year of being unemployed. Q: I love asparagus in quiches and salads, but
To celebrate, I bought the March issue of TASTE and baked the never quite know what wine to pair with it.
chocolate custard brownies. Not having any work for such a long time Any suggestions? Dan van Tonder
was harder on me than I had thought what would I do with all this A: Tannic reds are a definite no-no for asparagus,
free time? But then something amazing happened: I realised that I as are wooded whites. Sauvignon Blanc mirrors the
had free time! Instead of throwing a pity party, I decided I would do flavours of asparagus and would be an ideal match.
the things Id always wanted to do. One self-discovery I made was my
love for food. I cooked more, started a herb garden and read more
food magazines and cookbooks. TASTE definitely played a part in
my food-nerd journey. Keep up the great work. Youre inspiring
TW-EAT, TW-EAT
@Eat_Out: Were 100% behind a wine and cupcake
more people than you think!
pairing.
Lerato Bokako
No flaws in that logic, Eat Out team.
@Jamieoliver: #RecipeOfTheDay Delicious squash daal
and a fried egg for that little extra taste!
The winner of this month's We cant get enough of vegetarian Indian food either, Jamie!
winning letter receives a R500 (See page 28.)
Woolworths gift card, plus @PotLuckClubCT: Send through your CV if youre a vibrant
a bottle each of Fleur du CDP or sous chef and would like to join our team.
Cap's Laszlo 2008 and Any vacancies for professional tasters?
Laszlo 2012 both Platter
five-star winners worth R700.
Don't drink it all at once, now! TASTE reserves the right to edit letters.
 P R O M O T I O N

FISH FOR COMPLIMENTS

Whichever way you choose to cook Woolworths sustainably caught hake,
the result is guaranteed to earn rave reviews at the dinner table
Hake is not only delicious and versatile, its also the sustainable choice for fish lovers wanting to take the environment into consideration.
As part of Woolworths Fishing for the Future initiative, the blue eco labels on its seafood is your assurance that it has been certified
by the MSC (Marine Stewardship Council), an international body that promotes sustainable fishing. Hakes flaky, soft flesh and mild
flavour lends itself to a host of mouthwatering dishes, including pickled fish and, of course, good old fish and chips. woolworths.co.za
PHOTOGRAPH SADIQAH ASSUR PRODUCTION HANNAH LEWRY FOOD ASSISTANT CHIARA TURILLI

HAKE WITH PARMESAN-AND-PARSLEY CRUST Baking ensures perfectly cooked, succulent and flaky hake every time.
To make the crust, combine 100 g softened butter with 2 t finely chopped parsley, 2 cloves crushed garlic, sea
salt and freshly ground black pepper. Spread over the top of a 450 g hake fillet, press down cup panko bread
crumbs to secure, then generously sprinkle with grated Parmesan and bake at 200C for 1015 minutes, or until
golden and crisp. It should flake easily when cooked.
 WI N

WIN A YEARS SUPPLY OF

WARWICK WINE
for you and your mom. TASTE and Warwick wine estate are giving
one lucky reader the chance to win six bottles each of Warwicks
Cape Lady Chardonnay and Cabernet Sauvignon each month
for a whole year, worth R15 000

Norma Ratcliffe one of the first female winemakers in the country is a legend among her peers for her beautifully
crafted wines. Shes also a mom a role considered far less glamorous than her day job, but one her children Mike,
MD of Warwick, and Jenny, a Cape Winemaster, think she excelled at. In fact, the siblings are so proud of their mothers
achievements that in 2008 they released First Lady Cabernet Sauvignon in her honour. To spead the love this Mothers
Day, the Warwick family is offering one lucky reader and his or her mom the chance to win a years supply of wine to enjoy
during their get-togethers. Now thats something worth toasting! warwickwine.com

10

THE PRIZE A total of 24 cases, comprising 12 cases of Warwick Cape Lady Chardonnay and 12 cases of Cabernet Sauvignon,
an average of 12 bottles per month to the total value of R15 000.
ENTER AND WIN To stand a chance to win this fantastic prize, visit taste.co.za, or turn to page 126 for SMS entry instructions.
QUESTION What is the name of Norma Ratcliffes daughter? KEYWORD: Mom
 A WSTHOF knife, forged at 1,200 C from a single piece of red-hot
chromium-molybdenum-vanadium steel and sharpened to a perfect edge,
is made with the same enthusiasm that goes into the preparation of the
finest cuisine:

Passion Diligence Perfection.

www.wuesthof.com
 taste.co.za
What's happening online? @WWTaste

Share your dishes

with us
on Facebook (@WWTaste),
Twitter (@WWTaste) or Instagram
(@WWTaste). Your creation could
be featured in the mag.

#wwTASTEtip
Want to carve a lid for your
pumpkin dish? Remember to
cut the lid at an angle,
not straight up and down,
12 Say cheese! to prevent it from dropping
Theres little more satisfying than a simple but perfect toasted cheese sandwich. Browse into the pumpkin when you
our selection of toasted sandwich recipes at taste.co.za/recipe-guide/toast. (Pro tip: Switch
pop it back on.
on your sandwich machine before browsing to save time when the craving strikes.)

HOURS IN THE KITCHEN?

PHOTOGRAPHS CHRISTOPH HEIERLI AND JAN RAS PRODUCTION ABIGAIL DONNELLY AND HANNAH LEWRY
WI N! Aint nobody got time for that.Browse quick recipes (were talking
Keep your home fragrant and fresh with Woolworths 30 minutes or less) attaste.co.za/recipe-category/quick.
reed diffusers. We have two Air Care hampers each
worth R250 to give away! Upload a recipe to taste.
co.za, share your wisdom at taste.co.za/community-
questions/ or your creations with us on social media
(@WWTaste) and the prize could be yours. Visit taste.
co.za/win for more information.

HOW ABOUT THIS PUMPKIN?

TASTE reader Melanie Leader created this beautiful dish using a Yugoslavian
finger pumpkin (now available at selected Woolworths stores). It was
yummy, but my favourite thing was the charred skin. It was so sweet!
 FAST, EASY, FRESH

14
BREAKING THE MOULD
Whether you love it young
and mellow or aged and
stinky, this is how to combine
your CHEESE COURSE
with DESSERT so you get
to enjoy the good stuff even
more (yes, it is possible).
Pick your favourite and
combine with FRUIT, NUTS
or CHOCOLATE and let the
crazy dreams commence!
P H OTO GR A P H S H E I N VA N TO N D E R
R E C I P E S A N D P R O D U CT I O N A B I G A I L D O N N E L LY
F O O D AS S I STA N TS J AC Q U E L I N E B U R G E S S
AN D C H IARA TU RI LLI
MOLTEN CAMEMBERT
WITH CARAMELISED
APPLES
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 30 minutes

Woolworths Camembert
in bamboo 1
butter 60 g
sugar 50 g
Golden Delicious apples
2, cut into wedges
rosemary 2 sprigs

1 Preheat the oven to 200C.

Remove the bamboo lid from
the cheese and place the cheese
on a baking tray. Bake for 1015
minutes, or until it has melted
and is almost bubbling over.
2 Melt the butter and sugar in
a saucepan over a medium heat.
Increase the heat, add the apples
and cook until tender and

19
caramelised. Add the rosemary
in the last few minutes of cooking
time. 3 Serve the baked
Camembert with the apples.
Cooks note: You can also serve
this with toast.
WINE: Woolworths Weltevrede
Vanilla Chardonnay 2015

MOLTEN CAMEMBERT WITH

CARAMELISED APPLES
R 1 5 P E R S E RV I N G
 FAST, EASY, FR ESH

RAW CHEESECAKE BARS
Makes 28
EASY
GREAT VALUE
Preparation: 40 minutes
ground almonds 200 g
dates 12
desiccated coconut 120 g
coconut oil cup
cream cheese 500 g
Woolworths Nottingham White cheese
with date and orange 3 x 150 g, crumbled
dark chocolate 3 x 100 g slabs, melted
1 Line a 27 x 20 cm deep rectangular
baking tin with clingwrap. 2 Using a food
processor, process the ground almonds,
dates, coconut and coconut oil until they
form a paste. Press into the tin and freeze
for 20 minutes. 3 Mix the cream cheese
and Nottingham White. Using a spatula,
evenly spread the cheese mixture over
the base. Freeze for another 20 minutes.
4 Pour over the chocolate and return
to the freezer for 10 minutes, or until
the chocolate has set. 5 Cut into slices.
WHEAT- AND GLUTEN-FREE
WINE: Simonsig Chenin Blanc 2015

THESE MOREISH RAW CHEESECAKE BARS ARE PERFECT WITH

A CUP OF STRONG ESPRESSO ABIGAIL DONNELLY

R A W C H E E S E C A K E B A R S R 2 1 P E R S E RV I N G
 21

BAKED MAASDAM WITH HONEY, THYME AND PECANS

BAKED MAASDAM Woolworths Maasdam cheese and grill for 1015 minutes, or until
WITH HONEY, THYME 300 g, sliced lengthways golden and melted. 2 Scatter over
AND PECANS thyme 5 sprigs the thyme for the last minute of
Serves 4 honey 2 T cooking time. Drizzle with honey
EASY pecan nuts 50100 g chopped and scatter over the pecan nuts.
Preparation: 5 minutes Cooks note: Serve with ciabatta.
Cooking: 15 minutes 1 Preheat the grill to 250C. Place MEAT-FREE
the cheese in an ovenproof dish WINE: Villiera Jasmine 2015
 FAST, EASY, FR ESH

CREMEZOLA AND POACHED PLUM SHEET

R 1 8 P E R S E RV I N G CREMEZOLA AND
POACHED PLUM SHEET
Serves 8
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 20 minutes

phyllo pastry 4 sheets

butter 2 T, melted
Woolworths Bothams Cremezola blue 300 g
sugar 125 g
water 1 cup
plums 6, halved

1 Preheat the oven to 180C. Place two

sheets of pastry on a baking tray and brush
the top sheet evenly with melted butter. Top
with the remaining pastry and brush with
butter. 2 Crumble over the Cremezola and
bake for 20 minutes, or until golden brown.
3 Place the sugar and water in a saucepan
and bring to a gentle simmer. Poach the
plums in the syrup for 15 minutes, or until
soft. 4 Place the plums on the pastry and
drizzle over some of the syrup to serve.
MEAT-FREE
WINE: Delheim Pinotage 2014

GRILLED BANANA BREAD

WITH CROTTIN, ALMOND
BUTTER AND MAPLE SYRUP
Serves 8
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 15 minutes

Woolworths banana loaf cake 350 g, sliced

into 8 thick slices
Woolworths almond butter 4 T
Woolworths goat's milk crottin 2 x 80 g
packs, sliced into 8 pieces
maple syrup 2 T

1 Place a frying pan over a high heat. Toast

the banana bread on both sides until
golden brown. 2 Place the toasted banana
bread onto a baking tray, spread with the
almond butter, top each slice with a piece
of crottin and grill for 5 minutes, or until
melted. 3 Remove from the oven and
drizzle with maple syrup.
Cooks note: Replace the almond butter
with any Woolworths nut butter.
WINE: Woolworths Natural Sweet
White 2015 (Spier)
 FR ESH A N D EASY

GRILLED BANANA BREAD WITH

CROTTIN, ALMOND BUTTER
AND MAPLE SYRUP
R 1 5 P E R S E RV I N G

19
BACKGROUND BABYLONSTOREN 2016 CALENDAR, R350. AVAILABLE ONLINE AT BABYLONSTOREN.COM/SHOP
PHOTOGRAPHER'S ASSISTANT ASHLEIGH FRANS

5 OF OUR BEST CHEESES

1. WOOLWORTHS BOTHAM'S CREMEZOLA BLUE is imported from Bavaria, Germany. The rich, creamy texture overshadows the spicy,
peppery blue cheese flavour, making it a hit for those who are not big on blue cheeses. Approximately R64.80 for 200 g (R329.99/kg)
2. WOOLWORTHS GOAT'S MILK CROTTIN is a soft, slightly crumbly white mould goats-milk cheese. It ripens from the outside
in (so is slightly gooey just inside the rind with a more chalky interior), and has a mild flavour. R28.95 for 80 g 3. WOOLWORTHS
CAMEMBERT IN BAMBOO is made exclusively for Woolworths. This ripe-and-ready Camembert is ideal for baking .R64.95 for 150 g
4. WOOLWORTHS MAASDAM is a traditional semi-hard, Dutch-style cheese with characteristic walnut-size holes. Its produced near
Ashton in the Western Cape exclusively for Woolworths and is matured for six weeks to give it a sweet and nutty flavour.
R143.99/kg 5. WOOLWORTHS NOTTINGHAM WHITE WITH DATE AND ORANGE is made from six-month-matured white Stilton, which
is blended with dried dates and crystallised orange peel. R89.95 for R150 g
 Visit us to experience
our irresistible

Lindt
HIGH TEA
Every Saturday and Sunday
at 14h30 - 16h30

Savour the taste of sweet temptations and

savoury delights with our extensive menu.
From Sushi to colourful cupcakes
there is something for everyone to enjoy.
R
25500
PER PERSON
Including filter coffee and speciality teas

BOOKINGS ARE ESSENTIAL!

THE MICHELANGELO HOTEL, NELSON MANDELA SQUARE, SANDTON
FOR ENQUIRIES AND BOOKINGS PLEASE CONTACT: Ellen Kunene on +27 (0) 11 282 7463 or email michbanq1@legacyhotels.co.za
Terms and Conditions Apply. Subject to availability. All items are seasonal.

www.LegacyHotels.com
High Tea Michelangelo 2016 220x297mm.indd 1 2016/03/07 10:15 AM
 P R O M O T I O N

FULL-ON FRUITINESS
Supplement your five-a-day quota with an ice-cold glass
of Woolworths delicious fruit nectar blends
PHOTOGRAPH SADIQAH ASSUR PRODUCTION HANNAH LEWRY FOOD ASSISTANT CHIARA TURILLI

Boasting gorgeous new packaging, Woolworths revamped range of fruit nectar

blends is made from fruit concentrate, water and added sugar. None of the
blends contain any added preservatives or artificial sweeteners, and all contain
added vitamin C. Choose your favourite fruit nectar blend from flavours such
as berry, apple, lime and lemon, fruit punch and orange, and enjoy it chilled
over ice, diluted with sparkling water or in a refreshing cocktail garnished with
freshfruit slices. Available at selected Woolworths stores for R34.95 for 2 litres.
 P R O M O T I O N

FINE FRENCH DINING

Pretoria-based Brasserie de Paris continues to deliver a first-rate French dining experience

The Karl Jooste house at 381 Aries Street, Waterkloof Ridge, is the perfect showcase for this classic French brasserie. Built in the sixties,
its design emulates the work of French architect Le Corbusier in an African context and has stunning views of the city. It offers patrons
many different seating options, including al fresco, private dining and function rooms.
The aim at multi-award-winning Brasserie de Paris has always been to provide high-quality, French-inspired fine dining and head
chef An Wait achieves this masterfully. So much so, that she recently won the Chane des Rottisseurs National Young Sommeliers
competition and will be travelling to Liechtenstein in August for the international leg. The wine-pairing menu offers patrons traditional
French cuisine complemented by wine from an extensive selection of South African and international wines, with particular emphasis
on a substantial number of French wines and Champagnes.
Themed wine-tasting events are offered in the new cellar wine bar and the upcoming Bastille Day Festival in July promises fine-
wine enthusiasts even more exposure to superb local and international wines. If you are new to French cuisine, opt for the degustation
menu, which offers a selection of small dishes. The magnificent presentation, friendly and efficient service, soothing ambience and the
extensive wine list are all reasons to visit Brasserie de Paris the next time you want to impress or spoil someone. brasseriedeparis.co.za
 FIRST TASTE
WHAT TO EAT, DRINK, DO AND BUY NOW

E D IT E D BY A N N E T T E K L I N G E R
PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT JACQUELINE BURGESS

CLOUD PLEASERS
Its grain-free, made with just
three ingredients, and the
internet is going gaga over it.
Introducing cloud bread, the
latest creation for the carb-
conscious. Give it a bash even
if you're not banting: its super-
easy and has an airy, profiterole-
like texture youll love. Turn the
page for the recipe and toppings.
23
 FI R ST TASTE

1
ON TOP OF
THE CLOUDS
While you might enjoy tucking into these puffy
rounds straight from the oven, theyre even better
spruced up with some choice ingredients

WOOLWORTHS PASTRAMI + GHERKINS +

DIJON MUSTARD = LIGHT SUPPER (previous page)

2 1. BONNE MAMAN FOREST BERRY JAM

PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT JACQUELINE BURGESS
+ WHIPPED CREAM = TEA-TIME TREAT

2. EXOTIC TOMATOES + PARSLEY

+ GREEK-STYLE FETA + OLIVE OIL
+ RED WINE VINEGAR = LUNCH

3. SMOKED SALMON + WHIPPED

HORSERADISH CREAM = QUICK CANAPS

HOW TO: CLOUD BREAD

1. Preheat the oven to 150C. Mix 3 free-
range egg yolks and 3 T softened cream
cheese until smooth. 2. In a separate bowl,
using an electric beater, beat 3 free-range
egg whites and t cream of tartar until stiff
peaks form. 3. Carefully fold the egg-yolk

3 mixture into the egg whites. Do not overmix.

Scoop the mixture into 5 medium rounds
onto a greased baking tray. Bake for
20 minutes or until golden brown.
 P R O M O T I O N

MESSAGE IN A BOTTLE
New bottle, same delicious, versatile oil. Westfalia
avocado oil has received a stylish new look at Woolies
PHOTOGRAPH DAVID ROSS

Westfalia avocado oils are made from locally grown Hass avocados and are now packaged in Woolworths own-brand
bottles. Nothings changed, except the bottle. Theyre still available in plain, garlic, lemon and butter flavours.
 3 WAYS WI TH. . .

CABBAGE
There's so much more to the king of the brassicas than soup and coleslaw. We suggest you turn over
a new leaf and start shredding and roasting your heart out

ASIAN NOODLE AND CABBAGE SALAD

1. Finely slice 2 baby cabbages. 2. Slice 100 g mangetout and
50 g spring onions diagonally. 3. Toast 50 g almonds and 40 g
sunflower seeds under the grill. 4. Soak 150 g rice noodles in
boiling water until soft. 5. Combine all the ingredients and serve
with a dressing made from 4 T rice vinegar, cup soya sauce,
2 t fish sauce, 2 T sugar and seasoning.

Cabbage, from R16.99.

JAPANESE
CABBAGE
PANCAKES
1. Preheat the oven to 180C.
Beat 6 free-range eggs in a
large bowl and add 1 Savoy
cabbage, 3 leeks and 3 shallots,
all thinly sliced. Add 120 g flour
26 and mix to form a thick batter.
2. Heat a large pan and drizzle
with vegetable oil. Place a
large spoonful of batter in the

PHOTOGRAPHS DIRK PIETERS, HENK HATTINGH AND JAN RAS PRODUCTION AND RECIPES ABIGAIL DONNELLY
centre of the pan. Cook until
golden, then turn and cook
the other side. Repeat with the
remaining batter. 3. Place the
pancakes on a baking tray
and finish in the oven. 4. To
make the sauce, combine
cup tomato sauce, 1 T
Worcester sauce, t mustard,
2 T honey, 1 t ground ginger
and 1 t soya sauce in a
saucepan and simmer over
a medium heat for 5 minutes.

ROAST CABBAGE WITH

BLUE CHEESE AND BACON
1. Preheat the oven to 180C. Slice 2 baby
cabbages into thick rings, spread on a greased
baking tray and drizzle with 3 T olive oil. 2. Sprinkle
250 g streaky bacon, roughly chopped, over the
cabbage. 3. Crumble over 100 g blue cheese
and roast for 1015 minutes. Season with freshly
ground white pepper and the juice of 1 lemon.
SEED AND FEED
For every large cabbage with a Seed &
Feed logo you buy in April, Woolworths
will donate seeds or seedlings to
EduPlant schools and teach kids to
grow and maintain a food garden.
Every purchase makes a difference.
For more information visit woolworths.co.za.
 P R O M O T I O N

FOR THE GRILL OF IT

Made from 100% South African pork, Woolworths new range of smoky,
cheese-filled grillers are perfect for a midweek braai

Hot-dog evenings are set to become a whole lot more exciting with Woolworths new pork grillers. Made from wood-
smoked 100% South African pork with a Cheddar cheese centre, they become wickedly oozy when pan-fried or cooked
over the coals. The range includes classic cheese pork grillers, chilli-cheese pork grillers and bacon-and-cheese pork
grillers each guaranteed to be love at first bite. woolworths.co.za
PHOTOGRAPH JAN RAS PRODUCTION HANNAH LEWRY FOOD ASSISTANT STRONE HENRY

STOKBROOD WITH CHEESE PORK GRILLERS AND PEPPADEW RELISH

To make the stokbrood, place 500 g cake flour, 1 t bicarbonate of soda and a pinch of salt
in a bowl and rub in 30 g cold butter with your fingertips. Once the mixture resembles
breadcrumbs, gradually add 2 cups buttermilk, using a blunt knife to combine it until it
has formed a dough. Divide it into small squash ball-sized portions, roll them out into long
strips and twist around skewers. Sprinkle with sea salt and black sesame seeds. Braai over
flames until slightly charred and cooked through. Serve hot with butter, cooked grillers
and Woolworths ginger, Peppadew pepper relish.
 FLASH I N THE PA N

C U R R Y F AV O U R
With frugality on the agenda (thanks, Pravin) flesh-free mains are here to stay. And
no country does a vegetarian feast quite like India, where even meat is called non-veg

THE RESTAURANT:
SPICE EMPORIUM SNACK BAR
Situated inside Spice Emporiums flagship store where Durbanites
stock up on everything from masalas and dhals to poppadums
and pickles, the Snack Bar specialises in vegetarian Indian street
food. Food ed Abigail Donnelly makes a pilgrimage every time
shes in KZN. Give her half a chance and she'll wax lyrical about
the home-made paneer in spicy gravy and the spongy, spicy
steamed bread she uses to mop it up.
The Spice Emporium, 31 Monty Naicker Road, Durban; tel: 031 332 5888;
spiceemporium.co.za

PHOTOGRAPHS DONNA LEWIS, ELANA SCHILZ AND JAN RAS PRODUCTION ABIGAIL DONNELLY, HANNAH LEWRY AND LEN ROUX
30

THE ESSENTIALS
Take some of the hassle out of your next vegetarian Indian feast with
one (or all of ) these ready-made staples available at Woolies

THE RECIPE:
STEAMED INDIAN BREAD
Based on Spice Emporiums khaman dhokla a popular
Gujarati street food dish this aromatic bread gets its
spongy texture from an unexpected ingredient.
1. Place 145 g chickpea flour, 1 x 2 cm piece finely grated
ginger, 1 finely chopped green chilli, 1 t ground turmeric,
PANEER MILD MANGO MAYFAIR PLAIN
1 t ground cumin, 1 t ground coriander, 1 t salt, 3 T sugar, CHEESE ATCHAR POPPADUMS
the juice of half a lemon and cup plain yoghurt in R199.99/kg R27.95 for 400 g R27.95 for 118 g
a large bowl. Whisk as you slowly pour in cup water. Sprinkle with Mix with cream Serve these crispy
2. Whisk until the mixture has grown in volume, then
masala, skewer cheese and use discs before the
allow to rest for 4 minutes. Add 1 T Eno fruit salts and onto sosatie sticks, as a dip for Indian main event as
gently fold into the batter. Cover with clingwrap and pan-fry and serve snacks such as a snack with a
set aside until it has doubled in size, about 3540 with chutney or let small samoosas spread of fragrant,
minutes. 3. Line a 20 cm steamer with nonstick baking it shine in paneer and chilli bites, atchars or raitas
paper. Carefully pour in the batter and cover. Place over makhani (visit or stir into plain for dipping, or as
a saucepan of simmering water and steam for 2025 taste.co.za for yoghurt to make a side with your
minutes or until a skewer comes out clean. Serve with the recipe). a topping for baked favourite curry.
a fiery vegetarian curry or enjoy with spicy tomato relish. sweet potatoes.
 P R O M O T I O N

SOUR POWER
Made from freshly squeezed, locally sourced lemons, Woolworths
range of lemon fruit nectar blends offers a taste of true nostalgia

STILL LEMONADE SLUSHIE Freeze a bottle of your favourite

Woolworths lemon fruit nectar blend. Thaw at room
temperature until youre able to stir the icy lemonade
with a fork. Enjoy as is or garnished with fresh raspberries
or lemon slices.
PHOTOGRAPH SADIQAH ASSUR PRODUCTION HANNAH LEWRY FOOD ASSISTANT CHIARA TURILLI

Few things quench a thirst quite as well as a glass of ice-cold home-made lemonade, but even
fewer of us have the time to put in the effort needed to make it. Enter Woolworths range of
lemon fruit nectar blends. Each is made with freshly squeezed lemon juice and without any
added preservatives. The range includes still lemon nectar, lemon nectar with ginger and
lemon, and a fruit nectar blend flavoured with raspberry and rose. It comes in 300 ml (R13.95)
and 1-litre bottles (R26.95). Whether you enjoy them as is or in slushies or cocktails, all are so
deliciously zingy and refreshing, youll have a hard time choosing a favourite. woolworths.co.za
 DR I N K THI S N OW

WHISKEY BUSINESS
Newsflash: Bourbon is having a US renaissance and is fast becoming the hippest drink to order on our
shores, too. We cast some light on the amber elixir

TAKE YOUR BEST SHOT

New to bourbon? Educate your palate with one of these
Kentucky darlings, now available in SA.

BOURBON FOR DUMMIES

Bourbon blender and head bartender at Cape Towns House
of Machines, Marshall Behaein, explains how to tell a bourbon
from a Scottish or Irish whiskey.

ITS UNIQUE TO AMERICA AND

MAINLY FROM KENTUCKY

Distillers need to use at least 51% corn in their mash recipe.

Other grains used include wheat, rye and barley.

AFTER DISTILLATION, ONLY

WATER IS ADDED TO THE
DISTILLED SPIRIT
A new addition to Cape Towns Bree Street, Hanks Olde Irish (hanks.co.za)
In order to be called bourbon, it has to be aged is a dedicated whiskey bar serving some top-notch bourbons. Were named

30 in American oak barrels for at least three years. after Henry Hank Chinaski, the literary alter ego of Charles Bukowski the
original bar fly and whiskey fan, says owner Rob Southworth.

MAKER'S MARK
PHOTOGRAPH JAN RAS PRODUCTION LEN ROUX AND HANNAH LEWRY FOOD ASSISTANT STROHNE HENRY

PHOTOGRAPHS JAN RAS PRODUCTION LEN ROUX AND HANNAH LEWRY FOOD ASSISTANT STRONE HENRY
OLD-FASHIONED Back in the 1950s, distiller Bill Samuels
Channel your inner Don Draper decided to try a wheat-based recipe
with this classic cocktail. And no, to make bourbon a method associated
cherries are nowhere to be found with sweeter, softer bourbons and its
in the original recipe. still being used to this day. The taste
Place 1 sugar cube in an is slightly fruity with hints of caramel.
old-fashioned glass. Add 12
dashes Angostura bitters and
muddle until most of the sugar
has dissolved. Add a little water BULLEIT BOURBON

if necessary. Next, add 1 jigger This smooth sipper is made according

(about 1 shot glass) of any good to the same two-thirds corn and one-
bourbon. Drop in a large ice third rye formula distiller Augustus Bulleit
cube, if preferred, and garnish perfected in the mid-1800s. It has the
with an orange peel twist. recognisable vanilla flavours and the
spiciness associated with high-rye bourbon.

WOODFORD RESERVE DISTILLER'S SELECT

Guaranteed to earn you bragging rights,
this winner of several awards made by one
of Kentuckys oldest and smallest distilleries
is high in rye, so there are spicy notes of
cinnamon and tobacco and a little citrus.
 P R O M O T I O N

GIN O CLOCK
PHOTOGRAPH JAN RAS PRODUCTION HANNAH LEWRY FOOD ASSISTANT STRONE HENRY

Woolworths welcomes Fever-Tree, an award-winning premium range of mixers

From standalone and pop-up gin bars to festivals and local distilleries, gin is having an undeniable reawakening.
In celebration of the spirit, Fever-Tree sought to create mixers that enhance and complement gin, rather than overpower
it. Its co-founders travelled to remote regions of the world to source the highest quality natural ingredients from small,
specialist suppliers. The brand's name was inspired by the colloquial name of the cinchona tree, the fever tree, from whose
bark the signature natural quinine is extracted. The quinine is then blended with carbonated spring water (which provides
fizz with small, elegant bubbles) and botanical flavours that include rare ingredients such as marigold extracts and hand-
pressed bitter orange oils from Tanzania used in this Indian tonic. Cane sugar rather than non-nutritive sweeteners is used,
and no preservatives or flavourings are added. Fever-Tree is available in three varieties Indian tonic water, light tonic water
(contains fructose), and elderflower tonic water and is available exclusively in Woolworths from 18 April 2016.

C L ASS IC G&T
A balloon glass (to concentrate the aroma of the gin and tonic) Fresh ice (at least 4 big cubes)
50 ml gin Fever-Tree Indian tonic, chilled Lime rind (its the oils of the rind you want)
 A N ATOMY OF A DI SH

HOT DIGGETY
Jason Bakerys limited-edition Majestique Dog has Capetonians queueing around the block every Saturday.
Try our take on the original to get you through the other six days of the week

The original calls for cabanossi a smoky, cured

sausage but weve gone with one of Woolies
new cheese pork grillers and pan-fried it until
nicely browned.

Owner-baker Jason Lilley bakes sesame

seed brioche for his dogs. Until youve
mastered the art of baking this French
treat yourself, brush one of Woolworths
ultimate hot dog buns with egg, sprinkle
with black sesame seeds and bake for
5 minutes in an oven preheated to 180C.

32 Jason adds crunch with

finely shredded red
cabbage. Were all for
shortcuts and went
for Woolworths

PHOTOGRAPH JAN RAS PRODUCTION LEN ROUX AND HANNAH LEWRY FOOD ASSISTANT STRONE HENRY
Rainbow Salad, a mix
of red cabbage, celery
and julienne carrots
and beetroot.

For the final touch,

Captain Bread adds The original favours the slight
a generous squeeze tartness of Granny Smiths,
of home-made lemon but any apple will do. Cut it
Dijonnaise. We faked into matchsticks and squeeze
it by making ours from over fresh lemon juice
1 cup good mayonnaise, to prevent discolouration.
2 t Dijon mustard and
the juice and zest of
half a lemon. To contrast with the crisp cabbage,
Jason finely slices leeks and deep-
fries them until crisp. A mandolin
will be your best friend here.

Jason Bakery, 185 Bree Street, Cape Town

Tel: 021 424 5644, jasonbakery.com
 P R O M O T I O N

TRY THIS, HONEY PIE

and you wont be sorry. Juicy, crisp HoneyCrunch apples star in this decadent
baked apple pie. Theyre also just as delicious eaten fresh, so get crunching
Bite into a fresh, rosy HoneyCrunch apple and youll experience a mouthwatering moment. What sets these
versatile apples apart from all the others? Grown and marketed exclusively in South Africa by the Du Toit Group,
the HoneyCrunch cultivar contains cells that are twice the size of those of other apples, which maximises
the crunch factor the explosive moment when your teeth sink into the crisp, juicy flesh. This makes these
sweet-tart apples delicious to enjoy fresh or use in baked treats, such as our wickedly good apple pie.
HoneyCrunch apples are exclusively available at Woolworths stores.
FOOD PHOTOGRAPH DAWIE VERWEY RECIPE AND PRODUCTION ABIGAIL DONNELLY

HONEY CRUNCH APPLE PIE For the filling: remove from the heat and allow to cool
HoneyCrunch apples 5, peeled, cored completely. 3 Divide the pastry in half and
Serves 6 and cut into chunks roll out one piece to a thickness of 3 mm.
EASY butter 50 g Grease a 20 cm ovenproof dish and place
GREAT VALUE sugar 100 g the pastry into it, allowing it to overlap the
Preparation: 10 minutes, plus 30 minutes cloves 3 edge of the dish by about 2 mm. Prick the
chilling time vanilla pod 1, split and seeded pastry with a fork, line it with baking paper
Baking: 20 minutes nutmeg t grated and baking beans and bake blind for
7 minutes. Remove the beans and paper
cake flour 270 g 1 Preheat the oven to 180C. In a blender, and bake for a further 5 minutes. Allow to
butter 250 g, plus extra for greasing blend the flour, butter, egg yolks, water, cool completely. 4 Once the pastry and
free-range egg yolks 2 caster sugar and lemon juice until the filling are cool, pour the filling over the pastry
ice-cold water 1 T mixture resembles fine breadcrumbs. Knead base. Roll out the remaining pastry and
caster sugar 2 T lightly to form a dough, wrap in clingfilm cut a rough pattern around the edge.
lemon juice 2 t and chill for 30 minutes. 2 Meanwhile, make Place over the filling, brush with beaten
free-range egg 1, beaten, for brushing the filling by placing the apples, butter, sugar egg and sprinkle over the sugar. Bake for
sugar 1 T, for sprinkling and spices into a saucepan. Cook until the 20 minutes, or until the pastry is golden.
cream or ice cream, for serving apples are just soft, about 10 minutes, then Serve with cream or ice cream.
 WHAT I KN OW N OW

J A N - H E N D R I K VA N D E R W E S T H U I Z E N
South Africas first Michelin-starred chef shares the secrets to pleasing the French palate, his drink of choice
for brainstorms and how he celebrated his coup

MY FIRST REACTION (ON

WINNING A MICHELIN STAR) WAS
YOU ARE *&^%$ KIDDING ME!
THEN I CALLED MY FAMILY
IN MIDDELBURG WHO WERE
FAST ASLEEP

The south of France
is similar to Cape Town
and has a vibey atmosphere
and young entrepreneurs
opening up cool spaces.
In 2012 my then partner and
I found a small Vespa workshop
in the backstreets of Nice that
was affordable but needed
lots of work. And thats where
JAN began.
One of my first dishes on
the menu was bobotie with
yellow rice, so weve had a
strong South African influence
since we first opened. We
do tweak the dishes to suit
the French palate. Theyre
not very keen on too many
sweet things with meat and
cinnamon is very unpopular
in France.
The menu changes all the
time. I like to sit down with
my chefs after service with
a glass of Pinotage and
brainstorm ways to blow
the locals minds.
There are a few things
South Africans can learn
from the French. The way
they cherish their market
culture, seasonal produce, local
ingredients and quality bread
and to always have a glass
of wine with lunch. Always.
One of my dishes that Im
currently in love with is
malva pudding with popcorn
and brandy ice cream. Its what
I stuffed myself with the night
PORTRAIT COURTESY JAN RESTAURANT INTERVIEW ANNETTE KLINGER
I got the call from Michelin
telling us that wed won a star.
The call to inform me that
JAN had won a Michelin star
came during the very busy
Friday evening service.
I told my manager to take
the persons phone number.
In the car on the way home,
I remembered to call him.
I heard a deep voice saying
the words Michelin, toile Then the lights dim, Miriam
and felicitation.
My first reaction was You
are *&^%$ kidding me! Then
I called my partner and my
family in Middelburg who
WHAT I KN OW N OW
were fast asleep. I stopped at
a 24-hour shop and bought
a half-jack of vodka. The next
day, my team and I were on the
speed train to Paris to collect
the star from Michelin.
I wrote my new book,
JAN A Breath of French Air,
during the winter and summer
in Nice. I shot each recipe
in the restaurant whenever
I had a moments silence.
I wrote it for everyone from
the amateur to the cook who
aspires to something more
complicated. It includes
a chapter on what my chefs
and I eat when we get home,
like a biltong-and-chips
broodjie.
During an average day
at JAN, the fish, meat and
vegetables come in during
the morning. The team has
a cup of coffee and then the
prep starts. We currently do
five dinners and two lunches
per week. From there on, its
dealing with the crazy lady Above: JAN's bourride (fish stew with with aoli). Below: Tiramisu.
who is always complaining
about the garbage outside
with her arms in the air or the
garagist who parks his Renaults
in lines in front of JAN, only to
fix them in four months.
In winter, the sweet
mushroom man comes to
present us with his morning
harvest; weighing, wheeling
and dealing. This is followed
by 24 wine reps trying to
sell French wine and not
being able to believe that my
wine list is 60 percent South
African. Then there is the
plongeur (dishwasher) from the
Philippines, whistling a tune
and saying, Morning chef
before he goes to the back
where the dishes await.
The staff dinner is either
a calm affair or on the go.
Makeba starts her debut in the
background and the candles
are lit. I do one last check and
the curtain is raised.
Follow @janhendrikvdwes on Twitter.
 PA N TRY ESSEN TI A LS

THE ACID TEST

A true miracle worker in the kitchen, vinegar doesn't just add flavour, it can cut through richness, tenderise
meat and take the edge off too-sweet eats. Read on for other nifty uses for our favourites

Red wine vinegar Balsamic vinegar Apple cider vinegar

It makes a great vinaigrette
when combined with sugar,
Dijon mustard, black pepper
and olive oil, and can be used
to deglaze a pan to make
a flavourful gravy for red meat
dishes. Its also perfect for
pickling onions and gives
them a pretty pink colour.
Delicate and syrupy sweet, its
flavourful enough to splash on
salads on its own; married with
olive oil, it remains unrivalled
as a dip for bread; and when
reduced to make a glaze,
it elevates the taste of
everything from pan-roasted
vegetables to fresh strawberries.
PHOTOGRAPH JAN RAS PRODUCTION LEN ROUX AND HANNAH LEWRY FOOD ASSISTANT STRONE HENRY
A teaspoon straight up is said to aid
digestion, but there are far more
palatable ways to ingest it. Use it to
braise cabbage, make sweet-tart
apple chutney or mix it with olive
oil to make a simple dressing for
greens. Or use it to deglaze the
pork chop pan, then add mustard
and cream to make a quick sauce.

Rice vinegar
White wine vinegar
Considered the least astringent of all
Made by fermenting white
vinegars, its an essential ingredient in
wine, its aged in wooden
authentic Asian dishes such as sushi
barrels, which gives the
(it flavours the rice and is used to pickle
vinegar a rounded, mild
the ginger), tom yum soup and sweet-
flavour. Use it to pickle
and-sour sauce. Combined with sesame
cucumber or herring,
oil and honey, it makes a delicious,
to make classic barnaise
quick dressing for noodles.
sauce, or add a drop to
boiling water for the
perfect poached eggs.

DID YOU KNOW?

THE WORD VINEGAR IS DERIVED FROM THE OLD FRENCH VYN EGRE,
WHICH MEANS SOUR WINE.
 P R O M O T I O N

CHEESY DOES IT
Whether youre hosting a party of five or a dinner for one, youd do well to stock
up on Woolworths range of deliciously creamy cheeses the perfect anytime treat

CAMEMBERT WITH
CARAMELISED ONION
DRIZZLING SAUCE
(R39.95 for 175 g)

CAMEMBERT
(R64.95 for 250 g)
PHOTOGRAPH SADIQAH ASSUR PRODUCTION HANNAH LEWRY FOOD ASSISTANT CHIARA TURILLI

FRANSCHHOEK WHITE EN CROUTE

(R62.95 for 310 g)

Yes, Woolworths cheeses are guaranteed to impress at dinner parties, but dont wait for
a special occasion to indulge. The next time you pass the Woolies cheese aisle, look out for the
ready-to-bake Camembert, which comes in a bamboo box and becomes deliciously oozy when
baked; a smaller Camembert accompanied by a ready-to-drizzle sachet of onion glaze; and the
Franschhoek white en croute a semisoft cheese encased in puff pastry, ready to be popped
in the oven and finished with its complementary fig-and-ginger drizzle. Theyre sure to keep
your guests happy, but you might very well want to keep them all to yourself. woolworths.co.za
 THE R OUN DUP

READ OF THE MONTH

Our cookbook pick for April takes you on a flight of fancy through the French countryside,
where delicious food is par for the course.

THE STORY OF A HOUSE FABLES

AND FEASTS FROM LA CREUZETTE
BY LOUIS JANSE VAN VUUREN
AND HARDY OLIVIER
(Quivertree Publications, R600)
Ever dream of swanning around
a French manor house, sipping
Champagne and sitting down to
sumptuous feasts? The authors
offer just that at Chteau de la
Creuzette. But if euros are too
rich for your blood, their latest
tome is the next best thing. The
90 recipes are divided according
to season from marinated
sardines with shallot compote in
spring to cherry tomato clafoutis
with black olives and thyme in
winter (right). The accompanying
booklet with tips and tricks for
the kitchen is a welcome bonus.
38

OBJECT

PHOTOGRAPHS HEIN VAN TONDER AND JAN RAS PRODUCTION HANNAH LEWRY AND LEN ROUX
OF DESIRE
Create a bit of post-dinner
theatre with Woolworths
gorgeous new cheeseboard
WIN set. Knock the socks off your
dinner guests when you waltz
in (before dessert please)
carrying this solid oak board
boasting Camembert, Brie,
Gorgonzola and fresh fruit,
topped with a glass cloche.
To stand a chance to win
the set, comprising an oak
board, glass cloche and
three-piece knife set with
acacia handles worth R1 329,
follow the SMS entry details
on page 126 or visit taste.
co.za. Keyword: Cheese.
 WI N

WIN A SMEG STAND MIXER

AND BLENDER
Love cooking and baking? Well, hold on to your oven mitts.
TASTE is giving two lucky readers the chance to each win
a 50s-style Smeg stand-mixer and blender in the colours
of their choice, worth R11 300
TASTE and Yuppiechef know that, as a bona fide foodie, you like to keep your kitchen looking beautiful and equipped with the very
best and what fits the bill better than Smegs iconic retro-style appliances? Smegs stand mixer is a must-have for any culinary
playground. Every inch of this smooth operator has been crafted to take centre stage as the ultimate kitchen companion with total
preparation, precision and a full complement of high-tech features to boot! Equally as fab is Smegs incredibly versatile blender,
which is guaranteed to get your creative juices flowing and makes light work of creating anything from iced smoothies and juices
to soups. The best part? Both appliances are available in an irresistible selection of retro shades fiery red, glossy black, vintage
cream, pastel blue, pastel pink, mint and brushed matt chrome and you get to choose your favourite shade if you win!
THE PRIZE Two readers each stand the chance to win a Smeg 50s-style retro stand mixer and blender in the colour of their choice,
worth R11 300. ENTER AND WIN To stand a chance to win this prize, visit taste.co.za, or turn to page 126 for SMS entry instructions.
QUESTION Name one of the colours in which Smegs retro stand-mixer and blender are available. KEYWORD: Smeg
For more fabulous SMEG products, visit yuppiechef.com.

39
 SCEN E STEA LER

10 HOURS IN SINGAPORE
Killing time on the way to your holiday destination (or on the way back) needn't be limited
to shopping duty-free. Get out of the airport and follow these steps to an epicurean adventure

5:00 PM

40

Long layover in Singapore ahead? Fantastic! Instead of wasting it feeling grumpy and hungry at the airport, head out
into the streets to eat. Food is a national pastime here and, thanks to the melting pot of influences from all over the East,
youre guaranteed a memorable experience, whether its at a hawker centre, casual eatery or fine-dining establishment.

Singapores China Town is the place to go for your fix of traditional Chinese fare.
EAT SHOOTS AND LEAVES 2:00 PM
The magnificent 156-year-old National Botanic
Gardens offer a welcome retreat. Lose yourself in the
groves and walkways of the magical orchid garden,
then head to one of these eateries.
The Cornerhouse Chef Jason Tans unique gastro-
botanica menu incorporates fruit, herbs, tubers and
vines with meat and seafood order the carabinero
prawns or crispy scales cod.
Halia Provisions Store The Halia Group
(halia means ginger) creates various products,
teas and dishes from the small ginger plantation
in the gardens. Try the refreshing ginger-flavoured
lemonade or buy a hamper of freshly made salads
(dont forget the ginger biscuits). And stock up on
ginger-infused marmalade to bring home.
sbg.org.sg; cornerhouse.com.sg; thehalia.com/sbg Above: The outdoor deck at OFC. Below: Great coffee is on offer at the OFC coffee bar.

41

TASTE THE SEASONS

Above: Order the crispy scales cod (top) or the carabinero
prawns at The Cornerhouse near the National Botanic Gardens.
Find the one-of-a-kind Open Farm Community (OFC) on
a3200m2 plot adjacent to the National Botanic Gardens. The founders
aim to reconnect Singaporeans to growing, harvesting and eating
fresh seasonal produce and a collaboration with renowned head chef
Ryan Clift has produced an ever-changing menu in the OFC restaurant.
If youve just hopped off a flight, order the potato rsti served with
scrambled eggs, sliced pork sausages, crme frache and red onion
for brunch. openfarmcommunity.com

6:00 PM DRINK WITH A VIEW COOL DOWN WITH

The Rooftop Garden at A SOYA PUDDING
Potato Head Folk is This dessert-like snack is
the ideal stop for travellers basically soya milk with a
looking for Singapores more touch of gelatine in it. The
bohemian side. Its an arty solid, slightly wobbly treat
dining and bar venue spread served chilled in a tub is
over three floors crowned the perfect antidote to the
bya delightful roof terrace Singaporean heat. Find
with views of the citys the best and freshest
heritage area and modern at the Lao Ban Soya
skyscrapers. Order the zesty Beancurd stall in the
Mary A Go Go cocktail (left), Maxwell Street Hawker
sit back and take it all in. Centre (corner Maxwell
pttheadfolk.com and South Bridge roads).
 SCEN E STEA LER

EXPERIENCE THE SHOP (AND EAT)

KING OF FRUITS 'TIL YOU DROP IN
The infamous durian fruit CHINATOWN
is sold in all fruit markets The area near the Maxwell
across Singapore. Due to their Road Hawker Centre is home
awful smell, they are banned to a number of heritage
on public transport and in shops worth seeking out from
elevators. Once you have among the stalls selling the
hacked through the shell usual plastic touristy tat.
and overcome the odour, the Tai Chong Kok is a bakery
inside tastes rather like custard. established in 1935 that
specialises in mooncakes,
asweet treat traditionally
gifted over the Chinese new
TAKE IT TO year. Eat the custard tarts on
THE STREETS the spot and take mooncakes
Singapore offers some of home as gifts. taichongkok.com
the best street food in the Pek Sin Choon tea
world. Back in the 1970s, shop, established in 1925,
the government moved all offers a fresh cuppa at the
the hawkers into buildings door. Stock up on teas with
to meet health and sanitary wonderful names such as
requirements. Try these great Charm of Buddha Palm or
spots at the Maxwell Road the oldest signature in-house
Hawker Centre: blend, Renowned Unknown
Ah Tai serves the most Fragrance. peksinchoon.com 1:00 PM
delicious Hainanese chicken
rice with various sides. Above, from left: The famously stinky durian fruit is sold widely in Singapore; Chinatown offers brightly coloured
42 A couple of stalls down is
Tian Tian, where Anthony
souvenirs; rest your feet and enjoy a cup of tea at Pek Sin Choon tea shop take a tin or two home as gifts.

Bourdain once ate the

signature chicken rice and
declared it the best he had
ever tasted. The long queues
at both stalls bear testament
to their ongoing rivalry. Share
a plate of wonton mee
with pork dumplings
on fried egg noodles
(above) from stall 8, next to
Ah Tai. Or order the duck,
which is beautifully tender
with a moreish crispy,
sweetskin.
GO UP A LEVEL
LeVel33 (right) is Singapores
very own craft beer brewery
and reputedly the highest in the
world. Try one of the signature
brews, from a traditional weissbier
to a refreshing blonde lager.
There is also a European menu
featuring classics with a twist
pair your beers with light bites
such as charred corn fritters and
portobello mushrooms in beer
PHOTOGRAPHS JAN RAS AND COURTESY OF OFC, POTATO HEAD FOLK,
THE CORNERHOUSE, PEK SIN CHOON AND LEVEL33 TEXT KERI MULLER
batter. level33.com.sg

STOCK UP ON TEAS WITH NAMES SUCH AS CHARM OF BUDDHA PALM

OR THE OLDEST IN-HOUSE BLEND, RENOWNED UNKNOWN FRAGRANCE

CHANGI AIRPORT SURVIVAL GUIDE
Practical design and slick systems make this airport a travellers
dream. It took us exactly 17 minutes to get from our plane, through
passport control, check in our carry-on luggage at the left-luggage
desk and hop straight into a taxi.
Singapore Airlines (singaporeair.com) encourages all its
passengers to enjoy a few hours or days exploring the city.
As part of your ticket you get a free ride on the local hop-on,
hop-off sightseeing bus or you can choose to join a tour.
Alternatively, its just as easy to find your own way around
the city. We made use of taxis as they are very affordable.
A 35-minute trip into the city cost around SIN$27 (about R300).
Pick up a free map at the tourist information desk at the airport.
There are showers that you can use to freshen up before
your flight home. Keep the vouchers that Singapore Airlines
hands out when checking in at Cape Town International.
If you need a snack before boarding, there is a pseudo
street-food alley at terminal 3 where you can grab a quick bowl
of laksa or bak kut teh (pork soup).
For unusual gifts, head for Bee Cheng Hiangs at terminals
1 and 3 for pork jerky and other vacuum-packed sweet and
savoury foods. beechenghiang.com.sg, changiairport.com
 P R O M O T I O N

TRIP DOWN MEMORY LANE

Remember when your gran used to make stew with creamy chunks of celeriac and
ruby-red rhubarb pie for dessert? Woolworths is reintroducing these and other nostalgic
produce to its shelves offering a taste of yesteryear, today

MAPLE-DRENCHED ROAST CELERIAC WEDGES

1 Preheat the oven to 180C. 2 Peel two celeriac, cut into eighths, then into thin
wedges. 3 Place on a roasting tray and drizzle with olive oil and maple syrup.
Season with salt and roast for 30 minutes or until soft and golden brown.

CELERIAC
Boasting a distinct
celery flavour, this
root vegetable is
delicious slow-
roasted, mashed
with a knob of butter
or grated in a zingy
remoulade.

RHUBARB
Deliciously tart,
poach with honey PHOTOGRAPHS RUSSEL SMITH PRODUCTION ABIGAIL DONNELLY
or sugar and serve
with strawberries,
or bake with apple
in a traditional
crumble.
 THE WINE INSIDER WHAT YOU SHOULD BE DRINKING THIS MONTH

E D IT E D BY M I C H E L L E C O B U R N

ARTISANAL WINES
The new limited-edition range of craft wines from Woolworths is
made by passionate winemakers prepared to push the limits by
making something daringly different. Think of them as collectables
youll have to seek them out as theyre only available at selected
stores. They are worth the effort, though. And, like Jamie Oliver,
you might even be blown away (turn the page to find out why).
The Ngwenya Glass range of artisinal glassware, which is made from
recycled glass and available at Woolworths, includes, from left to
right, tumbler (R99.95), carafe (R270), red wine glass (R99.95) and
PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY

white wine glass (R99.95). Find out more about the limited-edition
McSorleys Wonderful Saloon drinks trolley by Douglas and Company
at douglasandcompany.co.za or follow @Do_andCo on Twitter.
45
FOOD ASSISTANT JACQUELINE BURGESS
 THE WI N E I N SI DER
ART IN A BOTTLE
Theyre created in small quantities, CRAFTED BY HAND, and
sometimes refuse to be labelled. Do yourself a favour and invest
in this SPECIAL SELECTION OF WINES made with true expertise
and available only at Woolworths
BLANKBOTTLE WINES
Jamie Oliver* says Pieter Walser is both a
nutter and a genius for releasing his wines
with quirky names and absolutely no
vintage, area or varietal details. Why does
Pieter do this? Because wine lovers can be
so fixated on drinking the right vintage
or avoiding their least favourite varietals,
that their choices are often driven by
preconceived ideas. Clothes maketh not
the man; judge my wines on whats in the
bottle, not on the label, says Pieter. If you
find that you love what youre drinking
and want to know more, the info can be
46 found at blankbottle.co.za, or by scanning
the QR code on the label. But first, You
have to drink a whole bottle before you
know whats inside! No problem!
MOMENT OF SILENCE 2015
Pieter found a Chardonnay vineyard on
a Wellington farm called Twyfeling that
had been owned by the Hauptfleisch
family 230 years before. Coincidentally,
Pieters middle name is Hauptfleisch (his
mothers maiden name) and he discovered
that he was a direct descendant of this
farming family. Deserving of a moment
of silence indeed. The wine contains
Chardonnay, Chenin Blanc and Viognier
from different sites in Wellington. Zippy
citrus (orange, lime) meets tropical charm
(mango, pineapple). Complex with subtle
oak and gentle spice.
THE MATCH: Seared sesame-seed tuna with
potato wedges and pak choi.
WOOLIES PRICE: R149.95
CASTING FOR CHRIS AND
BECOMING PAUL 2015
When local filmmakers were shooting
on Pieters farm in Somerset West, he
decided to audition for the lead role of
a winemaker called Chris. He didn't make
the cut but was given a small part as Paul,
WINE LOVERS
CAN BE SO
FIXATED ON
DRINKING THE
RIGHT VINTAGE OR
AVOIDING THEIR
LEAST FAVOURITE
VARIETALS, THAT
THEIR CHOICES
ARE OFTEN DRIVEN
BY PRECONCEIVED
IDEAS ALLAN
MULLINS
Allan Mullins has selected wines for Woolworths
for more than two decades. Find him on Twitter
@AllanMullinsSA.
a wine buyer, instead, and marked the
occasion in the name of this wine. It's
made from 100% old Chenin Blanc vines
from Darling and offers yellow fruits and
a substantial textured palate that is
compact, but super fresh.
THE MATCH: Freshly caught yellowtail
and potatoes on the coals.
WOOLIES PRICE: R149.95
3RD ROUND 2014
Pieters first round with Woolworths was
when he and the wine team tutored The
Parlotones to appreciate wine to the point
where the band helped blend a white,
a red and a ros, each named after one of
their songs and sold exclusively at Woolies.
Pieters second round was a red blend, The
Spaniard. And his third came about last
August when a meeting with the Woolies
team resulted in the concept of the craft
wines range. This one contains six French
and one Italian red cultivar from four
 different wine regions, producing
a harmonious blend with a nose of black
and red fruits, and a sumptuous palate
with fine-grained tannins.
THE MATCH: Medium-rare roast beef fillet
with a black pepper sauce, mashed
potatoes and vegetables.
WOOLIES PRICE: R199.95
NOTHING TO DECLARE 2014
About 40 years ago, stringent plant
regulations made it necessary for
winemakers to break the law and
smuggle cuttings of new varieties into
the country. One method was to strap
vine cuttings to their bare legs. Pieter
made a woodcut of a cutting strapped
to a leg, printed it, and voil the label for
Nothing to Declare. Its made with white
Rhne varieties (mostly Marsanne and
Roussanne), with splashes of Grenache
Blanc, Viognier and Clairette Blanche.
Expect white peach and apricot with
fragrant citrus blossom, and a fruit-lush
palate tempered by lime-fresh acidity.
THE MATCH: A lightly spiced prawn-and-
chicken curry with basmati rice and
a garden salad.
WOOLIES PRICE: R149.95
FIJNDRAAI ESTATE
When anaesthetist Laurel van Coller
and his wife Veronique bought a scenic
property on Stellenboschs Annandale
Road, they decided to call it Fijndraai
PORTRAIT ROBBERT KOENE STILL PHOTOGRAPHS JAN RAS ILLUSTRATIONS THINKSTOCK
(fijndraai.com), where, in addition to
producing wine, they also grow olives,
have cottages for rent and run a horse
stud. Laurel and his friend, renowned
winemaker Ken Forrester, are passionate
about Mediterranean wine grape varieties.
Ken, who makes the Fijndraai wine, says,
The Stellenbosch climate is strictly
Mediterranean (long, dry summers and
mild, wet winters), so Mediterranean
varieties thrive here.
FIJNDRAAI WHITE 2014
The wine is made from Viognier (75%),
Chenin Blanc (20%) and Roussanne (5%).
You will love the neatly restrained peach
from the Viognier and a touch of richness
from Chenin Blanc, as well as acid balance
from the splash of Roussanne.
THE MATCH: Peking duck with roast potatoes
and grilled vegetables.
WOOLIES PRICE: R109.95
FIJNDRAAI RED 2011
This one contains Shiraz (45%), Mourvdre
(27.5%) and Durif (27.5%). The black fruit
of the Durif (Petite Sirah in California)
combines with the red fruits of the
Shiraz and Mourvdre to make an
interesting savoury, spicy blend that
drinks beautifully now but has
ample structure to age further.
THE MATCH: Moroccan lamb tagine with
potatoes, vegetables and crusty bread.
WOOLIES PRICE: R149.95
THE CHALLENGE:
PAIRING WINE
AND CHEESE
Serving wine and cheese can either be
inspired or a total disaster. Before you
pull the cork, consider the taste, texture,
saltiness, sweetness and acidity of the
cheese, all of which must be balanced
with the wine.
GOATS CHEESE +
SAUVIGNON BLANC
Sauvignon Blanc is a classic match for
goats cheese as it is crisp and fruity
and has the zesty acidity to cut through
the dry, creamy richness of the cheese.
PARMIGIANO
REGGIANO + LIGHTLY 47
WOODED PINOTAGE
This hard cheese has a subtle
fruitiness and salty tang, both
of which will be drawn out by
the plush red fruit of the wine.

A CRAFT CINSAUT FROM THE SWARTLAND

Cinsaut, an almost forgotten grape in South Africa, has been given new life
by the winemakers at Mount Abora
Johan Stompie Meyer and Krige Visser set out to make a Cinsaut that would replicate
the elegance, freshness and texture of a cool-climate Pinot Noir from non-irrigated, BLUE CHEESE +
low-yielding bush vines. The result is the MOUNT ABORA SAFFRAAN CINSAUT 2014 OFF-DRY RIESLING
(R119.95 at Woolies), a bright, light red with charming aromas of redcurrant, cranberry The sweetness of the wine
and dark cherry, and a supple, mouth-filling palate with impressive minerality. Pair it counterbalances the saltiness
with roast pork belly with rice and grilled vegetables. abora.co.za of the cheese without sacrificing
the fat-cutting acidity.

*WHO ARE YOU CALLING CRAZY, JAMIE?

When Jamie Oliver (left, with Nathan Outlaw and crew) drank the BLANKbottle
Hinterhofkabuff 2014 at the two-Michelin-starred Outlaws Fish Kitchen in Cornwall,
England, he was impressed. Heres what he told his 3.2-million Instagram followers at the
time. As for the wine, bloody bonkers! We had a crazy-assed white-label South African
super-pro home-brew wine that blew my mind. The dude is clearly equal genius and
nutter! It didnt even say which grapes were in the bottle, but so good #soproud

HARVESTS TO REMEMBER
The story of her family is deeply intertwined in the wine-making
history of the Western Cape. Carolyn Martin of CREATION
WINES in Hemel-en-Aarde recalls happy memories of grape
harvests past and present
T o me, pre-school was the vineyards,
cellar and garden on the Hartenberg
wine farm near Stellenbosch, which
belonged to my grandparents, Maurice
and Eleanor Finlayson. I remember my
legendary grandmother always being
on the go, working in her magnificent
vegetable garden and cooking for family
and vineyard and cellar staff. I learnt to
cook and bake in her large kitchen from
a very young age and my appreciation
for fresh, simple food started here.
I was about seven when my folks,
Walter and Jill Finlayson, moved to
48 Blaauwklippen where my dad was
appointed as winemaker. Inspecting
Dads vineyards on horseback with my red
setter, Grenache, in tow was one of my
favourite pastimes and I also spent a lot
of time in the lab where I pretended I was
a scientist, doing sugar readings and trying
to figure out how the centrifuge worked.
Harvest season saw my mom and I making
endless bacon-and-egg sandwiches to
keep the harvesting and cellar team going
into the small hours of the morning.
In the 1980s, Mom and Dad bought
Glen Carlou and developed it from scratch.
When the first harvest arrived there wasnt
the budget for a cellar; we had to make do
with a garage and a chilled container. And
we stomped the grapes with our feet it
turned out to be a really effective method!
During this time I studied design at
the University of Cape Town and then
lived in London for 10 years, where I ran
a design company. One of my clients was
the Champagne house Laurent-Perrier,
to which I owe much of my wine- and
food-pairing experience. But life in the
vineyards was calling and in1999 I married
Swiss winemaker Jean-Claude Martin and
THE WI N E I N SI DER
settled in the winelands of Neuchtel.
This is where our two children, Glenn and
Emma, were born and this is also where
I again became part of the harvest support
team. The harvest in Switzerland was short
and intense in comparison to South Africa.
It was done in two weeks rather than two
months and there was pressure to get the
grapes off the vines in good condition and
in good weather. With the temperature at
12C or colder, there was no such thing
as wearing flip-flops on balmy nights like
those back home.
The band of pickers was fuelled by
huge amounts of cheese and chocolate
and I had to stand by with steaming meals
of parsley chowder and pesto pasta, so
was grateful for my own herb garden
planted with the likes of basil, curry plants
and even absinthe. Lemon verbena was
always good to calm the nerves and
cinnamon tea warmed our souls.
(It was also largely in this herb garden
that I discovered the nuances of pairing
wines with fresh herbs, see opposite).
Our family moved to South Africa in
2002 after buying a property in Hemel-
en-Aarde. It was a total wilderness with
zero infrastructure and the 450-million-
year-old soils had never been planted
to vines, so I will never forget the joy
of our first harvest at Creation a mere four
years later. It was a frenetic time but we
were so proud of the quality of the grapes
from such young vineyards. Fourteen
years later, its incredible to see how
our older vines have established
themselves, progressively producing
more complex wines.
This years harvest officially started
on 21 January with the picking of Pinot
Noir for our MCC and will end with Petit
EVERY NIGHT
OUR CHEFS
COLLECT
FERMENTING
GRAPE JUICE
FROM THE CELLAR,
WHICH IS USED
TO MAKE EITHER
SAUVIGNON
BLANC, SYRAH
OR PINOT BREAD
(MOSBROOD)
Verdot, the exact date of which is still
to be determined (we have 11 cultivars
and they ripen at different times, starting
with Pinot Noir, Chardonnay and then
Sauvignon Blanc). The grapes travel only
a short distance from being harvested
to the cellar, and are hand-picked and
transported in small crates to prevent
damage. We work in an artisanal way
and offloading those small crates into
the destemming machine requires huge
effort, as do the punch downs on the
tanks to gently extract the colour from the
skins. The team is rewarded each day with
a harvest lunch from the Creation culinary
team and we get together in the evenings
for dinner prepared by our braai master.
Our guests in the tasting room also
benefit: every night our chefs collect
fermenting grape juice from the cellar
which is used to make either Sauvignon
Blanc, Syrah or Pinot bread (mosbrood).
PHOTOGRAPHS CLAIRE GUNN
Right from the start it has been our
intention to harness the full potential of
our land in order to create site-specific
wines reflecting our unique terroir and
today, when I take stock of what we have
achieved, Im so proud of this sense of
place we have created.
Follow Carolyn at @creationwines on Twitter.
 A NOTE FOR
HERB-LOVERS
The fresh elegance of cool-climate
wines by Creation makes them
the ideal match for herb-paired
dishes. Here are some tips for the
Creation Chardonnay and the Syrah-
Grenache blend (both are available
at Woolworths).
CREATION CHARDONNAY
BASIL brings out the fresh
minerality, fruity notes and hints
of spice in the wine.
Match with: Caprese salad.
CHIVES emphasise the minerality
and savoury characteristics in the
wine. Match with: Chive-and-lemon
zest gremolata with buttermilk
salmon panna cotta.
ROSEMARY echoes the clean
freshness and spiciness of the
wine. Match with: Rosemary honey
crme brle.
CREATION SYRAH-GRENACHE
OREGANO is the ideal foil for this
clean, fruity and earthy blend. Match
with: Lavash with fresh oregano.
TARRAGONs sweet, spicy and
liquorice notes create length
in the wine. Match with: Honey-
glazed pork belly with sumac
mash, Syrah carrots, a green bean-
and-red pepper salsa
and tarragon jus.
THYME plumps and softens the
tannins; enhances the subtle
smoky finish. Match with: Smoked
duck breast with a red pepper
and chorizo pure, baby marrow,
Parmesan balls, drunken pecorino,
thyme and cream.

Visit taste.co.za for herb-and-wine

pairing recipes.

COLD COMFORT FARM
Her moms handwritten recipe for APPLE BREAD served hot
from the oven and thickly buttered reminds SAM WOULIDGE
of leaving home, her parents dream weekend farm and the apple
harvests she never got to see
P RO D U CT I O N H A N N A H LEWRY P H OTOG R AP H S A DIQA H ASS U R
I was 21, living in a mixed-gender
student residence in Munich and
feeling very grown-up-and-out-of-my-
parents-house when a letter arrived
from my mom telling me that my dad
had bought a smallholding in Elgin.
His dream has come true, she wrote.
A small farm with a real apple orchard,
a peach tree, an apricot tree, an orange
tree, a lemon tree, one fig tree, a quince
tree and a few banana trees, she listed
the farms attributes.
Subsequent letters were filled with
photos of apple trees and news of
asmall farm cottage interior being done
50 on a budget. Botanical prints of apples
and pears and full-blown roses made
up for the fact that the kitchen floor
waslinoleum, the carpets beige, and that
there were concertina security gates on
allthe doors. My father sent me a photo
ofhimself watering my mothers roses,
andat harvest-time I received excited
missives telling me how the pickers had
arrived and the trees had been stripped
oftheir fruit. I sat longing for home and
the farm I did not know.
MARIES APPLE BREAD
I found this recipe in one of my moms
handwritten recipe books and wasnt
sure if it was the one I remembered from
childhood. But the moment I took my first
bite of the hot bread, memories of sitting
in the dark breakfast nook on winter after-
school afternoons came flooding back.
After all these years, the bread still tastes of
care and duty and apples. Maak mamma
nbroodjie? (Is mommy making bread?)
my son asked me with sweet surprise
as I made this loaf. I think its best eaten
straight from the oven, slathered with
rapidly melting cold butter. Obviously.
TASTES THAT B I N D
My parents were weekend farmers and,
with one child having flown the nest and
the other one on the brink of doing so, this
was their dream. Their place. For as long as
it lasted. And while it lasted only a while,
it was theirs to cherish. It was there that
my father walked among the orchards,
daydreaming, and where my mom picked
baskets of scented roses from the terraces
in front of the stoep.
I seldom went there but remember
once, a couple of years after theyd bought
the place, spending aSunday night at the
farm with my mom and dad. I had to leave
earlythe next morning, was worried about
work and had the Sunday sads. The three
of us ate supper around the table while
the wind howled through the trees and
the rain lashed the windows. Afterwards
I brushed my teeth in an unfamiliar
bathroom and found that my mom had
put a hot-water bottle in my bed. I felt
likeboth a visitor and a child. It made
me feel both happy and sad. It felt like
growing up.
I cannot remember ever eating
anapple on that farm, yet apples were
Serves 8
EASY
GREAT VALUE
Preparation: 20 minutes
Baking: 1 hour
bicarbonate of soda 1 t
milk 2 T
medium apples 2, peeled, cored
and grated
butter 75 g
sugar 160 g
free-range eggs 2, beaten
cake flour 135 g
salt t
athing in our family. Eet n appel (eat
an apple) was my moms answer to all
my hungry naggings. But apples never
satisfied. Apple cake, on the other hand,
did. As did her apple bread, hot out of
theoven and thickly buttered.
Twenty-five years later I still drive past
the turn-off to the farm, close to the farm
stall we used to frequent throughout
my childhood. The one where we drank
freshly pressed apple juice; icy cold and
sweet in summer, and hot and spicy in
winter. And always I think of my dads
orchards and my moms roses; of that life
they shared. Of the life I had read about
in their letters and of which I only had
brief glimpses.
But memories of that farm are so real
the smell of the apple blossoms, the
trees laden with fruit, the busy harvest
that I can almost taste the crisp, sweet
fruit. Then I remind myself that it cannot
be; that in fact I never did. Those memories
are not mine. They were theirs. Because
bythen I had grown up and they had
grown together. W
confessionsofahungrywoman.com; @samwoulidge
baking powder 1 t
Nutty Wheat flour 195 g
1 Preheat the oven to 180C. Dissolve the
bicarbonate of soda in the milk and pour
over the apple. 2 Beat the butter and
sugar well, then add the eggs. Sift the cake
flour, salt and baking powder and add to
the sugar mixture. Mix in the Nutty Wheat.
PORTRAIT MICHAEL LE GRANGE
Add the grated apple and mix. 3 Spray
a 30 x 11 x 7 cm loaf tin with cooking
spray and pour in the batter. Bake for
5060 minutes, or until a skewer
comes out clean.
WINE: Iona Sauvignon Blanc 2015
AFTER ALL THESE
YEARS, THE BREAD
STILL TASTES OF
CARE AND DUTY
AND APPLES

THE FOOD FIGHTERS
CHRIS ROPERS memories of the BAD FOOD AT MUSIC
FESTIVALS are (thankfully) being replaced by a new era
in which the menu is as important as the music line-up.
This ones for the fans!
P H OTO G R AP H MY B U RGH DU P LES S IS TE X T C H R IS ROP E R
T he worst thing Ive ever eaten
at a festival was a second helping
of deep-fried calamari on a farm
hundreds of kilometres from the ocean.
You know what its like, Im sure. After
a day of good beer and great music, your
stomach is really in the mood for some
chewy bits of yellowing flesh encased
in undercooked flour, fried in 100-year-
old oil (a Chinese delicacy, I believe),
and complemented with a healthy
dollop of sun-aged mayo littered with
misshapen chunks of garlic. But after the
initial rush of greed, your brain and taste
buds catch up, and you realise youve
just condemned yourself to a night
getting sick in the shrubbery, without
52 the fun of getting drunk first.
But that was a long time ago and
things have changed dramatically when
it comes to festival food. Flash forward
to the most recent festival I attended,
Find ideas for gourmet festival food to
make at home at taste.co.za/recipe-guide/
festival-food.
# TASTESLI KEMOR E
where well-known South African chefs
produced a string of different delicacies
every hour. My enduring memory
is of hearing someone complain that
theyd missed the chicken and waffles
at 1 am because theyd been listening
to the music. Things are getting weird
when the music at festivals becomes an
obstacle to the true purpose, which is
apparently to stuff your face with hipster
fuel while airily describing the kimchi
fries food truck at a festival in Texas.
Do I think this is a bad thing,
a betrayal of the soul of music, and that
we should go back to the good old days
when the music is what counted and we
were happy to gobble partially thawed
burger patties on rolls slathered with
margarine before hurrying back to the
dancing? Good grief, no! Those days
were awful. The irritating poseur talking
about the kimchi fries was me, and let
me tell you, those were damn good fries,
even if they were culturally confused.
The last three music festivals
I attended were Primavera in Barcelona,
Up the Creek outside Swellendam and
Littlegig on a farm near Stellenbosch
(see page 74). At each I had a dish that
I would happily order on an ordinary
night out in the big city. And the
amazing thing is that there was no
difference in quality between festival
food in Spain, one of the great food
countries of the world, and South Africa.
Im not saying this is true of all festival
food locally, of course. I still wake up
screaming at the memory of the badly
shaved tripe curry I foolishly ate at the
KKNK. But as festival audiences change,
and indeed as South Africa changes,
people are demanding food they can
eat without having to do the walk
of shame to the Portaloos at 3 am.
Most of you will have seen that
meme doing the rounds on social media
showing a beaded, tie-dyed vegan
dancing at a festival, with the caption:
I STILL WAKE UP
SCREAMING AT THE
MEMORY OF THE
BADLY SHAVED TRIPE
CURRY I FOOLISHLY
ATE AT THE KKNK
Only eats organic, vegan, non-GMO,
ethically sourced food. But will take
illegal drugs from a complete stranger.
Thats how it used to be for music fans.
Wed be fanatically purist about the
music at festivals, hypercritical of who
was on the bill and how they performed
but wed think nothing of eating greasy
chicken revived with Aromat and
a deep-frier after having spent a year
frozen in a salt solution in a container
lost at sea between Brazil and Durban.
Not any more, and thats a
compliment to the way weve
evolved as a society. Were no longer
compartmentalising our pleasures,
because we dont have to. Were
now looking for the whole package
because we know its possible. And
when it comes to music festivals, this
is something that should, and possibly
does, transcend class and culture.
Never forget, though, that while we
might be winning the battle at festivals
to get good food to go with great music,
theres still a lot of work to be done to
get restaurants to play good music to go
with great food. I long for a day when
restaurateurs will put as much thought
into their music selection as they do into
their wine list. Because as Shakespeare
once almost said, if food is also the love
of music, play on. W
Follow @ChrisRoper on Twitter.
 P R O M O T I O N

A SEASONED PARTNER
One taste of Woolworths versatile new Flavour Max Seasoning and youre sure
to award it a permanent place on your spice rack
PHOTOGRAPH SADIQAH ASSUR PRODUCTION HANNAH LEWRY FOOD ASSISTANT CHIARA TURILLI

Deliciously moreish, Woolworths Flavour Max Seasoning
is an expert blend of non-irradiated herbs and spices.
The best part? It contains no added MSG, preservatives
or colorants, allowing you to enjoy it every day without
the slightest twinge of guilt. Sprinkle on fried eggs, roast
potatoes, slaptjips, your favourite pasta dish, buttery corn
on the cob, popcorn, or just about anything you fancy!
Available at selected Woolworths stores at R29.95 for 170 g.
CHARGRILLED SWEETCORN WITH FLAVOUR MAX-AND-PARSLEY
BUTTER Boil 6 sweetcorn cobs for 3 minutes and drain.
Place on the braai or in a hot griddle pan and turn
continuously until charred. Meanwhile, mix 4T Flavour
Max Seasoning with 200 g soft butter and 2 t finely
chopped parsley. Serve the sweetcorn hot with lashings
of Flavour Max-and-parsley butter and an extra sprinkle
of Flavour Max seasoning. woolworths.co.za
MP_15374 Taste Magazine advertP.indd 1 2016/02/03 3:02 PM
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56

Sausages are having a moment. Think ARTISANAL.

Think global flavours. And then try these
10 SIZZLING NEW IDEAS that make the most
of everything from BANGERS to BOCKWURST
 BEST
of the
WURST
URST P H OTOGR AP H S M IC H A E L L E GR A NGE
R E CI P E S AN D P RODU CTI ON A B IGA I L DON N E L LY
F OOD ASSI STANT J ACQU E L I N E B U RGESS
 PEOPLE

FRYING TIP: Stop

sausages from
bursting by placing
them in oil in a cold
pan, then turning
up the heat. Always
cook sausages
over a medium
CHORIZO SHAKSHUKA temperature.
R29 PER SERVING

1. DOUBLE UP! sugar 1 t 2. GO INSIDE OUT

Spicy chorizo in both its cured and uncooked black olives 8, smashed and stoned All that delicious meat and spice doesnt
incarnations is the perfect addition to the green olives 8, smashed and stoned have to stay inside the casings. Squeeze it
traditional Middle Eastern and North African sea salt and white pepper, to taste out to make these moreish spicy sausage
one-pot wonder shakshuka. If you're free-range eggs 4, poached rolls that pay tribute to the distinctive
not counting carbs you could pair it Woolworths double-thick yoghurt cup flavours of North Africa.
with toasted pitas or soft tortillas. coriander 1 t
MOROCCAN SAUSAGE
CHORIZO SHAKSHUKA 1 Fry the pork sausages in a little oil ROLLS WITH MINTY SALSA
Serves 4 over a medium heat until golden brown Makes 15
EASY and cooked through. Set aside. 2 In the EASY
GREAT VALUE same frying pan, fry the onion in a little GREAT VALUE
Preparation: 20 minutes olive oil until soft. Add the chorizo, garlic, Preparation: 20 minutes
Cooking: 30 minutes chilli and smoked paprika and fry for a Cooking: 20 minutes
further minute. 3 Add the tomato paste,
Woolworths chorizo pork sausages 400 g crushed tomatoes and sugar. Cook over Woolworths all-butter puff pastry 1 sheet
olive oil 1 T a medium heat for 10 minutes, or until Woolworths Moroccan lamb
onion 1, finely chopped thick, adding the olives and sausages sausages 500 g
chorizo 150 g, sliced after 5 minutes of cooking time. Season free-range egg 1, beaten
garlic 2 cloves, finely chopped to taste. 4 Place in a serving dish and top
red chilli 1, finely chopped with the poached eggs and a few dollops For the minty salsa, mix:
smoked paprika 2 t of yoghurt. Garnish with fresh coriander. red wine vinegar 3 T
tomato paste 2 T CARB-CONSCIOUS, HEALTH-CONSCIOUS olive oil 2 T
Italian crushed tomatoes 1x 390 g can WINE: Ken Forrester Three Halves 2014 rose-water 1 t (optional)

parsley 2 T roughly chopped
mint 2 T roughly chopped
pistachios 50 g roughly chopped
red spring onions 3, chopped
lemon , juiced
1 Preheat the oven to 180C. Place the
pastry on a floured surface and cut into
3 rectangles. 2 Squeeze the sausage
meat out of the casings and roll into
3 long sausages. Place one in the centre
of each pastry sheet. 3 Using a pastry
brush, brush the pastry on either side
of the sausage meat with the beaten
egg. Pinch the egg-washed sides
together to encase the sausage rolls.
4 Cut each one into 5 equal pieces and
place on a greased baking tray. 5 Bake
for 1520 minutes, or until golden
brown. Serve with the minty salsa.
WINE: Thelema Shiraz 2013
DID YOU KNOW?
Woolies' Moroccan
lamb sausages are
flavoured with
cumin, coriander
and a hint of chilli.
A RTISA N A L SAU SAGES
3. REINVENT THE BURGER smoked paprika 2 t
Why go to the effort of making a patty dried oregano 1 t
from scratch when youve got all the tomato paste 2 T
flavour, spices and juiciness in one Roma tomatoes 5, roughly chopped
sausage-shaped package? brown sugar 1 T
Worcestershire sauce 1 T
SPRING ONION-AND-FETA red wine vinegar 2 T
PORK SAUSAGE BURGER
WITH RELISH AND For the celeriac slaw, mix:
CELERIAC SLAW celeriac 1 bulb, peeled and sliced into
Serves 4 small matchsticks
EASY good-quality mayonnaise cup
GREAT VALUE
Preparation: 30 minutes 1 Fry the pork sausages in a little oil
Cooking: 30 minutes over a medium heat until golden and
cooked through. Set aside. 2 To make the
Woolworths spring onion-and-feta relish, fry the onion in the oil until soft.
pork sausages 500 g Add the garlic, chilli, chilli flakes, smoked
canola oil 1 T paprika and oregano and fry for a further
Portuguese rolls 4, toasted minute. Add the remaining ingredients
gherkins, for serving and reduce until thick. Set aside to cool.
3 To serve, top each roll with relish,
For the relish: chopped sausage and celeriac slaw.
onion 1, roughly chopped Serve with a few gherkins on the side.
olive oil 1 T WINE: Woolworths Nederburg
garlic 2 cloves, finely chopped
red chillies 2, seeded and roughly chopped
Grenache 2014
59
smoked dried chilli flakes 1 t
MOROCCAN SAUSAGE
ROLLS WITH MINTY SALSA
R5 PER SERVING

4. SERVE YOUR DOGS
WITH ONION RINGS
Tempura batter and shallow-frying
is the only way. Youll never settle
for a greasy, soggy version again.
GERMAN HOT DOG
Serves 4
EASY
GREAT VALUE
Preparation 20 minutes
Cooking 10 minutes
Woolworths bockwurst sausages 4
tempura flour 200 g
cold water 1 cup
onions 2, thickly sliced
canola oil, for frying
Maldon salt, to taste
gherkins, for serving
sauerkraut, for serving
pretzel or hot dog rolls 4, sliced
lengthways and toasted, for serving
tomato sauce, for serving
SPRING ONION-AND-FETA
PORK SAUSAGE BURGER
WITH RELISH AND
CELERIAC SLAW
R32 PER SERVING
A RTISA N A L SAU SAGES
1 Chargrill the bockwurst in a griddle
pan over a very high heat until griddle
marks form. 2 Make the tempura batter
according to package instructions. Coat
the onion rings in the tempura batter
and shallow fry in the hot canola oil.
Drain on kitchen paper and season
with salt. 3 To serve, place the gherkins
and sauerkraut in a roll and top with
the bockwurst. Serve with the tempura
onion rings and tomato sauce.
DAIRY-FREE
WINE: Kanonkop Pinotage 2014
5. ADD LOCAL FLAVOUR
Which means curry, obviously. This spicy
combo of Cape Malay and Indian flavours
will warm the cockles of even the hardest
heart. How amazeballs?
SPICY SOSATIE
FRIKKADEL CURRY
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 20 minutes
Woolworths lamb sosatie sausages 500 g
canola oil 1 T
Woolworths curry korma paste 50 g
coconut cream 1 x 400 ml can
Woolworths frozen Indian plain rotis 4
coriander 1 t roughly chopped
1 Remove the sausage meat from the
casings and roll into balls. Fry over a
medium to high heat in a little oil until
golden brown. Remove from the pan.
2 Reduce the heat and gently fry the
curry paste in the same pan for 2 minutes,
stirring continually. Add the coconut
cream and return the meatballs to the
pan. Cook for 10 minutes. 3 Prepare the
rotis according to package instructions
and serve with the meatballs, sauce
and fresh coriander.
DAIRY-FREE
WINE: Paul Cluver Riesling 2015
DID YOU KNOW?
Woolies lamb
sosatie sausages
are flavoured with
Cape Malay spices
and dried apricots.
 A RTI SA N A L SAUSAGES

GERMAN HOT DOG SPICY SOSATIE FRIKKADEL CURRY

R19 PER SERVING R31 PER SERVING

61

ONION MARMALADE-AND-SAUSAGE TART BREAKFAST SAUSAGE "PIE"

R13 PER SERVING R22 PER SERVING
 A RTI SA N A L SAUSAGES

6. BANG THEM IN A PIE
Sausage, eggs and a bit of cheese?
There's a reason it made the cover.
This is how a breakfast becomes brunch.
And also lunch. And probably dinner.
BREAKFAST SAUSAGE PIE
Serves 4
EASY
GREAT VALUE
Preparation: 25 minutes, plus
15 minutes chilling time
Cooking: 30 minutes
Woolworths spring onion-and-feta
pork sausages 6
butter 1 T
olive oil 1 T
small leeks 2, cut into chunks
garlic 2 cloves, finely chopped
ready-made shortcrust pastry 200 g
free-range eggs 4
cream 1 cup
Cheddar cheese 100 g grated
sweetcorn 2 cobs, kernels sliced off
sea salt and freshly ground black
pepper, to taste
flour, for dusting
milk 1 T
1 Preheat the oven to 180C. Grease
or line a 20 x 6 cm pie dish or cast-iron
frying pan with greaseproof paper.
2 Heat a nonstick frying pan over a
medium heat and cook the sausages
until just golden. Do not overcook.
Remove from the pan and cut each
sausage into four pieces. 3 Heat the
butter and olive oil in the same pan and
of pastry, then chill for 15 minutes. KNOW YOUR
5 Whisk together the eggs, cream and WIENERS
cheese. Add the leeks and corn and South Africans clearly love a bit
season. Pour into the pie dish and stud of boerie, but we're not turning our
with the sausages. 6 Gently place the noses up at the rest of the wurst.
pastry plaits around the edges and pinch Heres how to tell your Frankfurter
the ends together to seal. Brush with from your bockwurst and your chorizo
milk. Bake for 30 minutes or until the from your chipolata
mixture has set. Allow to stand for
5 minutes, then remove from the pan.
WINE: Woolworths La Motte Merlot 2014
7. RETHINK THE SAUSAGE ROLL
Pastry solves a lot of problems. Sausage
and pastry could save the world. This is the
quick, easy, comforting weekend lunch BOCKWURST is a popular German
youve been waiting for all your life. sausage traditionally eaten with
mustard and bock beer. Woolies'
ONION MARMALADE- bockwurst is beech-smoked.
AND-SAUSAGE TART
Serves 4
EASY
GREAT VALUE
Preparation: 5 minutes
Cooking: 15 minutes
The CHIPOLATA originated in France
Woolworths traditional pork and is made with coarsely ground
sausages 500 g fresh pork. Woolies deli chipolatas
olive oil 1 T are ready to eat and best served hot.
Woolworths all-butter puff pastry 1 sheet
Woolworths onion marmalade 150 g
Woolworths micro crimson leaf salad,
to garnish (optional)
1 Preheat the oven to 180C. Fry the CHORIZO is a spicy, coarsely
sausages in the oil over a medium heat ground pork sausage popular in
until golden brown and cooked through. Mexico and Spain. It can be bought
Cut the sausages in half lengthways. either as a soft cooking sausage or
2 Place the pastry on a floured baking as a dry, cured version. Both

ILLUSTRATIONS ADRIAN OWEN BREAKFAST SAUSAGE PIE PHOTOGRAPH JAN RAS

gently cook the leeks and garlic for 1 tray and generously spread with the are available at Woolies.
minute. 4 Place the pastry on a lightly onion marmalade. Bake for 2025
floured board. Cut it lengthways into minutes, or until the pastry is puffed and
3 cm-wide strips, then cut each strip into golden brown. 3 Top with the sausages
three legs, 1 cm wide, leaving a small and garnish with microherbs.
piece intact at the top. Plait each piece WINE: De Grendel Pinot Noir 2014 German in origin, the
FRANKFURTER is a boiled pork
sausage that doesnt have to be
HEAT AND EAT cooked but can be heated. The
If you have bangers in the freezer and a healthy stash Woolies version is skinless.
of condiments (and cans), you'll always have a quick
meal at your fingertips. Coat Woolworths traditional
or German pork sausages with a mixture of cup
maple syrup and cup wholegrain mustard. Coat the
sausages in the mixture and cook them on the braai
until golden, basting continually. Serve with a can GERMAN VIENNAS usually
of heated baked beans, sauerkraut, chakalaka, combine pork and beef and vie
creamed sweetcorn or tomato soup. with Frankfurters for the title
of original hot-dog sausage.
8. SAY YES TO CHIPOTLE
Woolies Mexican pork sausages are
flavoured with chipotle chilli flakes
and jalapeos. Serve these babies
with a corn salad and say arriba!

MEXICAN CORN-AND-
SAUSAGE SALAD
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 30 minutes

Woolworths Mexican pork

sausages 500 g
canola oil 1 T

For the Mexican corn salad:

sweetcorn 46 cobs
sweet red peppers 2
red onion 1, finely chopped
coriander, a handful
green chillies 12
buttermilk cup
limes 2
salt, to taste
63
1 Cook the pork sausages in the oil
in a pan over a medium heat until
golden brown and cooked through.
Set aside. 2 To make the Mexican
corn salad, parcook the corn in
boiling salted water. Char the corn
in a griddle pan over a very high
heat. Remove the kernels from the
cobs using a sharp knife. 3 Char
the peppers directly over a gas
flame, then set aside to cool. Slice
into chunks. Mix the corn, peppers,
onion and half the coriander.
4 Blend the chilli, remaining
coriander and buttermilk. Pour over
the salad and toss lightly. Squeeze
over some lime juice and season
with salt. 5 Serve with the sausages.
HEALTH-CONSCIOUS
WINE: Steenberg Shiraz 2014

TURNING TIP: Never

use a fork to turn
sausages when youre
cooking them (what
a waste of all that
delicious juice!).
Use tongs instead.
MEXICAN CORN SALAD WITH CORIANDER PORK SAUSAGES
R23 PER SERVING
 A RTISA N A L SAU SAGES

9. LOSE THE SKINS 1 Squeeze the sausage meat from the baby leeks 3, washed, halved
If you queeze the tasty goodness out casings and crumble into a pan. Gently and finely sliced
of your favourite Woolies sausages, cook fry in a little olive oil over a medium to garlic 4 cloves, finely chopped
the meat until golden and add cream and high heat until golden brown. 2 Add the sage 12 leaves, roughly chopped
mushrooms, you will end up with a pasta mushrooms, thyme and garlic and cook cream 1 cups
sauce so unspeakably good youll need to for a further minute. 3 Add the cream cannellini beans 2 x 400 g cans
make double quanties. Trust us. We know. and reduce slightly, then season to taste. black garlic 1 bulb, broken into pieces
4 Toss the pasta with the mushroom sauce. (optional)
CREAMY MUSHROOM Sprinkle with the Parmesan to serve. sea salt and freshly ground black
SAUSAGE PASTA WINE: Woolworths DMZ Pinot Noir 2015 pepper, to taste
Serves 4
EASY 10. FORGET THE MASH 1 Preheat the oven to 180C. Chargrill
Preparation: 20 minutes (IT'S ALL ABOUT THE BEANS) the Italian sausages in a little oil in a
Cooking: 20 minutes Yes, its fine to be nostalgic about creamy griddle pan over a very high heat until
mashed potatoes. But in your new carb- golden brown, but dont cook through.
Woolworths traditional pork conscious life, creamy beans are the way Remove from the pan. 2 In the same pan,
sausages 500 g to go. Youll never look back (okay, maybe fry the leeks in a little oil until soft. Add
olive oil 1 T a little, but youll get over it). the garlic and sage and fry for a further
brown mushrooms 200 g, torn minute. Add the cream, cannellini beans
thyme a few sprigs ITALIAN SAUSAGE BAKED and black garlic. Stir until well combined.
garlic 4 cloves, finely chopped IN CREAMY BEANS 3 Place the sausages snugly into the
cream 2 cups Serves 4 beans, then bake for 2025 minutes,
sea salt and freshly ground black EASY or until bubbling and cooked through.
pepper, to taste Preparation: 20 minutes Season to taste.
Woolworths fresh tagliatelle pasta Cooking: 20 minutes Cooks note: Garnish with a few deep-
2 x 250 g packets, cooked al dente fried sage sprigs heat olive oil until
Parmesan cup grated Woolworths Italian pork sausages 400 g very hot, drop in the sage sprigs and
olive oil 1 T fry until they stop bubbling. Drain
on kitchen paper.
CARB-CONSCIOUS
DID YOU KNOW? WINE: Steenberg Merlot 2014
Woolworths pork
sausages are made
with fresh coarsely
ground 100% South
African pork.

SILWOOD STUDENT ANGIE MUKHEIBIR

CREAMY MUSHROOM
SAUSAGE PASTA
 ITALIAN SAUSAGE
BAKED IN
CREAMY BEANS

65

JUICY TIP: Parboil sausages

in beer or stock before frying,
roasting, or grilling them for
extra succulence and flavour.

CREAMY BEANS ARE THE NEW MASH

ABIGAIL DONNELLY
 WEST COAST
OYSTERS IN
THEIR ELEMENT
Top the oysters with
pieces of sea lettuce,
young ice plant leaves,
samphire tips and dune
celery. Add a squeeze
of lemon juice and
serve immediately,
balanced on chilled
beach stones.
 BOKKOMS,
BUCHU
and
BEANS
67

Every morning FORAGER-CHEF Kobus van der Merwe leaves

his cottage on the farm a cluster of tiny houses
on a smallholding near the WEST COAST shore to take the
scenic route to PATERNOSTER. Along the way he harvests
ingredients for his celebrated restaurant, OEP VE KOEP
P H OTO G R A P H S WA R R E N H E AT H ( B U R E AU X .C O .Z A ) P R O D U CT I O N SV E N A L B E R D I N G
R E C I P E S KO B U S VA N D E R M E RW E T E X T T U D O R C A R A D O C - DAV I E S

68
AS DAILY COMMUTES GO,
ITS UNUSUAL. KOBUS PASSES
AN OYSTER FARM BEFORE
RUMBLING FURTHER INTO THE
DUNES. TRAFFIC INVOLVES
DODGING TORTOISES.
If you are South African, crazy about
food and interested in publishing, it
would be difficult to do better than launch
a career in Cape Town. Perennially listed
as one of the worlds most beautiful cities,
Cape Town is thick with media houses,
restaurants and a flow of international
visitors to keep things current.
So, on the face of it, what Kobus
van der Merwe did when he left his job
as the digital editor of restaurant review
site Eat Out made absolutely no sense.
He quit the city not quite sure what it
was that he needed to do, but knowing
that he had to start afresh in order to do it.
Leaving behind all those buzzy bars, clubs
Above from left: The blackboard menu takes on an educational tone at Oep ve Koep as Kobus uses ingredients most people are not familiar with;
freshly picked dune spinach. Opposite: Kobus prepares for service at Oep ve Koep.
PEOPLE
and restaurants as well as his home
in Kalk Bay he moved to Paternoster,
a two-hour drive up the West Coast.
As a child, the village had been his familys
holiday destination and his parents had
opened a small shop there called Die
Winkel op Paternoster with the sign
Oep ve Koep (Open for Business).
They were also planning to get an
eatery off the ground.
A fish-and-chips shop or a classic
seafood restaurant would have been
obvious choices in a town that attracts
foreign as well as local visitors in season.
Instead, Kobus decided to try something
completely different. He chose to work
exclusively with the culinary bounty of
the West Coast, a brave move considering
South Africans tendency to look outwards.
Perhaps as a legacy of our cultural isolation
or our colonial heritage, what sells in
SA still tends to be derivative of what is
happening across the ocean. This includes
our national palate, largely borrowed
from Europe despite our countrys diverse
culture and wealth of local ingredients
Six years later, Kobuss considered use
of indigenous ingredients has transformed
Oep ve Koep into the West Coasts most
notable culinary drawcard. Situated in
a building that used to be a shark-liver oil
factory, the restaurant spills out from a tiny
kitchen into an overgrown garden, tables
arranged around flotsam-and-jetsam herb
planters. Renowned for its unpretentious
yet challenging menu, it is radically
different from anything else in SA and
sets a new benchmark for modern,
adventurous, locavore food.
Kobus now finds himself on the frontline
of a new South African pride when it comes
to valuing our culinary heritage. And as
fresh starts go, thats a pretty good result.

BEHIND HIS BEAUTIFUL
SPARTAN COTTAGE
IN THE VELD LIE ANCIENT
ARCHAEOLOGICAL SITES
of the San people. The West Coasts
original foragers, their shell middens are
found all along the shore. The Strandveld
that Kobus drives through each morning
is beach scrub specific to the area and it
covers land that was once ancient coastline,
the larder of the hunter-gatherer
San and Khoi-Khoi. Indiana Jones
leather hat bouncing above the
steering wheel of his SUV, Kobus
stops to save tortoises from being
flattened. While hes at it the
last echoes of Rachmaninoff s
Variations on a Theme of Corelli are
lost to the wind when he parks
in the middle of the road (its
not like anyone else will come
this way) he disappears into
a clump of innocuous-looking
shrubs to look for plants that are
not only edible but tasty, too.
Im extremely inspired
70 by the landscape of the
West Coast and its wild food
offerings, he says. The more
Ive experimented, studied and
researched, the more fascinated
and obsessed Ive become. I think
South Africas love of exoticism
is finally changing, even if its
on a small scale, such as using
local instead of imported olive
oil. In terms of indigenous wild
food, I think the foraging trend
will definitely blow over but
to me being on trend has never
been the point.
We dont have the abundance of wild
food necessary to sustain everyone who is
suddenly picking dune spinach willy-nilly
anyway. Its rather about rediscovering
indigenous flavours and appreciating,
nurturing and cultivating a culture of
understanding and a pride in whats truly
homegrown. Hopefully that includes
the possibility of propagating indigenous
species sustainably through a kind of small-
scale permaculture or eco-agriculture
But even if its just planting your own
wild garlic and kapokbos in pots at home,
thats already great.
Kobuss adoption of local and
indigenous coastal ingredients is informed
by the distant past, the recent past and
PEOPLE
thepresent. Before it became cool to
forage, he was digging around in the
dunesfor long-forgotten succulents and
other plants. Much of his inspiration came
from famed poet, cook and naturalist
C.Louis Leipoldt.
I grew up with my parents and
grandparents using Leipoldts cookbooks.
Ive always admired his extensive knowledge
of indigenous veldkos and his passion for
cooking innovative, truly local dishes with it.
He was a true renaissance man: a physician,
IN WINTER THERES
A CREAMY UMAMI,
SEAWEED FOCUS AND
IN SUMMER THE MENU
IS FRESH AND ZINGY
KOBUS VAN DER
MERWE
botanist, chef and poet. Theres a bit of
hero worship from my side and his 1933
book, Kos vir die Kenner, is my heritage
food bible.
WHEN FIRST FIGURING
OUT WHERE TO FIND
SPECIFIC EDIBLE PLANTS,
Kobus enlisted the help of expert botanists,
asking them to drop pins on satellite maps
of the area to point out likely spots that
might harbour botanical booty. But over
time, he grew to understand the Strandveld
better himself and the penny dropped.
Everything was right there in front of him.
Itsimply emerges when the time is right.
Like the San, Kobus forages according
to the seasons and his menu changes
accordingly. In winter theres more
of a creamy umami, seaweed focus and
in summer its more fresh and zingy.
I find the transitions hard. Im very
connected to the weather. If the sun is
out, my mood changes. Its hard to make
that shift.Yesterday the wind was blowing.
It was really cold, misty and wintery and
today its perfect, sunny and blue. Bang!
The focus of Kobuss food is as local-
specific as possible. That means many of
the ingredients Strandveld
plants such as soutslaai, dune
lettuce, dune spinach and dune
celery, as well as seaweed such as
sea lettuce and kelp are foraged.
Then theres the fast-disappearing
yet slow-growing heerenboontjie,
a heritage bean specifically from
the Sandveld region thats similar
to a lima bean and that few
farmers grow nowadays.
In the fairly new upstairs
section of the restuarant, Kobus
distils indigenous herbs such
as buchu and wild garlic into
vermouth. Mediterranean
mussels, a widespread alien
species in South Africa that he
picks off the rocks at Paternoster,
often feature on the menu and
all the fish he uses, angelfish and
locally caught cob for instance,
are sustainable. Thats also why
you wont find the crayfish so
ubiquitous in other Paternoster
restaurants on his menu stocks
are under immense pressure.
If you visit, youll probably
also receive asubtle introduction
to bokkoms, the dried mullet (harders) loved
by West Coast locals and treated with
suspicion by outsiders, that, even when
used sparingly, deliver umami in force.
After lunch, if its a double-shift day,
Kobus takes another short drive along the
coast to Mosselbank to swim, wash off
and clear his head before returning to the
kitchen. If there is no dinner service that
day, he heads back to the farm, foraging
along the way for ingredients to create
new dishes at home over a braai.
I thought Id come to Paternoster
for a year to help my folks set up the
eatery side of the shop. I guess I found
my groove. W
Follow @oepvekoep on Facebook or Twitter.
Clockwise from above left: West Coast bokkoms (dried mullet); home-made vermouth distilled with local herbs displayed in the upstairs
extension to the restaurant; Kobus forages for seaweed and other ingredients daily; seaweed picked off the rocks around Paternoster,
destined for the Oep ve Koep kitchen; foraged dcor in the garden.

SEARED SPRINGBOK, 87
KLIPKOMBERS AND
BITTER LEAVES
FROM THE GARDEN

SEARED SPRINGBOK,
KLIPKOMBERS AND
BITTER LEAVES FROM
THEGARDEN
Serves 6
EASY
GREAT VALUE
Preparation: 20 minutes
bitter leaves from the garden, such
as chicory, endive, celery tops
!nara oil (alternatively, use pumpkin-
seed oil) 4 T
kombucha vinegar 6 t (alternatively,
useWoolworths prickly pear white
balsamic condiment)
springbok loin 600 g, lightly seared
and finely sliced
crisp baked klipkombers 12 shards
(alternatively, use nori)
purple pea flowers 12, to garnish
Dress the leaves with the oil and vinegar.
Arrange slices of springbok loin on
6 plates and top with the bitter leaves,
klipkombers shards and pea flowers.
CARB-CONSCIOUS, FAT-CONSCIOUS,
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Alexanderfontein Chardonnay
2014
ANGELFISH KEBABS
WITH BOKKOM SAMBAL
Serves 6
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 15 minutes
PEOPLE
freshly filleted angelfish 720 g,
cut into 18 cubes
fish masala 1 T
lemon juice
sea salt and freshly ground black
pepper, to taste
vegetable oil, for frying
full-cream yoghurt, for serving
fresh dune spinach leaves, for serving
coriander blossoms, for serving
For the bokkom sambal:
small onion 1, finely diced
bokkoms 2 fillets, finely diced
(alternatively, use anchovies)
free-range egg 1, hard-boiled and
finelydiced
fresh coriander leaves a handful,
finely chopped
fresh mint a handful, finely chopped
fresh lemon juice
1 Skewer angelfish cubes on 6 skewers,
3each. Dust generously with fish masala
and fry in a skillet for a couple of minutes
on each side until just cooked. Dress with
lemon juice. 2 To make the bokkom
sambal, mix all the ingredients except
the lemon juice. Dress with a squeeze of
lemon juice and set aside until ready to
plate. 3 To serve, place a spoonful of
yoghurt onto each plate. Top with the
angelfish skewers, then stack dune
spinach leaves, a spoonful of bokkom
sambal and coriander blossoms on top.
CARB-CONSCIOUS, FAT-CONSCIOUS,
WHEAT- AND GLUTEN-FREE
WINE: Ondine Semillon 2015
MUSSELS WITH
GOOSEBERRIES
ANDNASTURTIUMS
Serves 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 15 minutes
olive oil 2 T
fresh black mussels 30, cleaned
Sauvignon Blanc 23 cup
gooseberries 15
nasturtium flowers and leaves a handful
1 Heat the olive oil to just below smoking
point in a large saucepan over a high
heat. Add all the mussels and cover
immediately. 2 Cook for a couple of
minutes until the shells just start to
open,then add the wine. Cook until all
the mussel shells have opened, stirring
occasionally to heat evenly. 3 Strain the
mussels and retain the stock. Remove
the meat from the shells and return to
the stock. Heat through. 4 Ladle 5
mussels and a little sauce into bowls.
Add the fresh gooseberries, nasturtium
petals and leaves and serve.
CARB-CONSCIOUS, FAT-CONSCIOUS,
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Fryers Cove Sauvignon
Blanc 2015
ANGELFISH KEBABS
WITH BOKKOM SAMBAL

Right: Seating at Oep

ve Koep has been
extended to the attic.
Below left: An old
coal stove displays a
collection of local plants.

MUSSELS WITH
GOOSEBERRIES
AND NASTURTIUMS
 EASTER SPECI A L

24 hours on camera: TASTE photographed

the Littlegig festival before set-up, as the
crowds gathered during the day, into the
night and the next morning (see deflated
swans on the bottom right.)

62
 the little gig that could
Spit-roasted lamb. Next-level braaibroodjies. Chicken and waffles at midnight. Held in a forest
outside Stellenbosch, the LITTLEGIG 24-HOUR FESTIVAL is the first SA event to offer a food line-up
to RIVAL THE MUSIC. From here on, the food is as important as THE PARTY
P H OTOG R A P H S MYB U RG H DU P L E S S I S , J O N X P I L L E M E R A N D S A M LOW E P RO DU CT I O N A B I GA I L
DO N N E L LY R E CI P E S B E RTU S B A S S O N , F R I T Z S C H O O N , J E N N Y WA R D AN D SA N TA A N N A ' S

Lets not talk about age
because, well, people are touchy and the
Littlegig concept is neither ageist nor
age-specific (save for kids that is, ankle-biters
are verboten). This music festival is best
described in stages. Life stages.
Whether youre in your twenties
(assuming you were a productive and
over-achieving teenager), thirties, forties
or fifties, there inevitably comes a time
when you catch yourself saying: Im too
old for this. It could be about anything,
from whining Facebook posts, to standing
Above from left: Georgia Black, founder of Littlegig; festival-goers arriving at Wiesenhof. Opposite: Santa Anna's smoked brisket, home-made corn tortilla and salsa.
FESTI VAL
awkwardly in da club trying to make
conversation in the gaps between the beats
of some banging dance tunes.
Generally, the Im too old for this
refrain signals the arrival of what I call the
Goldilocks life stage. Goldilocks was a fussy
home intruder. Poking around the bears
home, testing the threadcount of the linen,
dipping her silver spoon in and out of
porridge bowls, judging, judging, judging
until she deemed one just right. How she
escaped a mauling is beyond me.
The truth is, as we get older, we tend to
develop a distinct strain of Goldilocks. We
know exactly how we like our porrdige.
And why not? The further we progress from
our carefree youth, the more responsibilities
we have. It starts with pot plants, progresses
to paying taxes and one day you have two
children and a mini SUV. It happens fast,
which is why many of us ensconced in
the Goldilocks life stage (a.k.a. being fussy)
start looking back at our music festival
days in a wistful, remember when we used
to... kind of way.
BUT THEN GEORGIA BLACK,
HAD A GREAT IDEA. I started
Littlegig by putting on smaller concerts
in Cape Town for a crowd of friends who
are creative, exposed to music and nightlife
globally, and who are searching for inspiring,
fun events that bring together a community
of like-minded people. The concerts were
a great success, but an evening out felt
limiting and I became interested in creating
an experience that lasted a bit longer.
Last March I went to SXSW in Texas (the
biggest music showcase and conference
in the world) to listen to panels featuring
founders and operators of some of the
worlds best festivals, and came home
knowing that what I wanted to create
didnt exist anywhere: a small, curated,
24-hour, everything-included event
combining nature and sensory experiences.
Thanks to the efforts of this former
magazine features editor turned promoter
and events curator, the Littlegig 24-hour
festival is a brilliant mix of food, music,
design, convenience and nature, expertly
curated. The venue is not accidental either.
Held at Wiesenhof just outside Stellenbosch,
the lake-and-pine-forest setting includes an
eccentric clapboard house, a clearing for the
food forest, plenty of space for the two-
person tents provided for overnighters and
a magical basketball court-dancefloor
among the bluegums.
On top of the line-up, the Littlegig team
also does a great job of weeding out all the
stuff no one loves about festivals: bad food,
terrible toilets, standing in long queues
to buy cheap booze
 FESTI VAL

I THOUGHT ID JUST DO BOEREWORS ROLLS BECAUSE

THAT'S WHAT PEOPLE EAT AT FESTIVALS
- GEORGIA BLACK, LITTLEGIG FOUNDER
 And critically, where most festivals
naturally focus on the music, Littlegig is
unique in that a considered food offering
is part of the package. When I decided to
put on the festival, I met up with TASTE
editor Kate Wilson, who was the editor
of Marie Claire when I was there, says
Georgia. I told her I thought Id just do
boerewors rolls because thats what people
eat at festivals, but I also thought that this
might be a missed opportunity. We discussed
a festival in Oxfordshire called Wilderness
where the food line-up involves UK chefs
like Fergus Henderson and Sam and Sam
Clark of Moro. Kate suggested Bertus
Basson as headline chef and Bertus brought
in Fritz Schoon of Schoon de Companje
in Stellenbosch and Frik Oosthuizen of
Santa Annas, and at that moment Littlegig
transformed from a dance party to a much
more multi-layered experience.
As constant as the beats coming from the
live stage, a steady stream of food rolled off
the production line, each course and snack
interspersed with sweet somethings from
chef Jenny Ward.
NEVER BEFORE HAVE FESTIVAL-
GOERS BEEN SO WELL FED.
Santa Annas barbequed beef brisket tacos
with red cabbage, smoked onion aoli,
pickled onions and coriander was closely
followed by Bertuss moreish mac n cheese KFC at the end of a big night out smiled
tots with umami ketchup. Afternoon tea
saw gourmet braaibroodjies from Schoon
de Companje: country loaf with mature
Cheddar, beer-pickled onion and herb aoli,
plus a sourdough version with pork loin,
Gruyre, cream cheese and wholegrain
mustard. (Fritz also provided boerewors-
and-egg rolls the next morning to temper
hangovers). Artisanal lollies by Las Paletas
and Jennys yoghurt panna cotta pots
provided a sugar hit as festival-goers settled
down in front to catch the sunset concert.
For dinner, Bertus brought out the big
guns, serving the spit-roasted Moroccan-
spiced lamb and BBQ-basted pork hed
been tending all day. (There was a harvest
salad in there somewhere too. )
Beyond the music, there was more
than one festival experience to be had.
Discerning drinkers gathered in the local
tasting installation built by Sam Fuchs and
Cornelia Badenhorst to sample craft beer,
wines and spirits by such liquid luminaries
as Miles Mossop, Sebastian Beaumont and
Adi Badenhorst. Others worked their credit
cards at the fashion concept store created
by Lindy Cohen and Shirley Fintz, while
being entertained by DJ sisters Zodwa
and Zanele Khumalo.
For Georgia, the best moment was
looking up at the trees around midnight on
a packed dance floor, surrounded by many
people I didnt know, and knowing that
Littlegig had become bigger than me and
was being carried by communal energy.
Around midnight, reeling off the
dancefloor or wandering from bar to bar in
the forest, buttermilk waffles and southern-
fried chicken appeared from the trees. And
anyone who has ever unashamedly smashed
at the genius of this gesture.
Great music, delicious food, an incredible
setting and as much partying as you feel
like. In other words: just right. Goldilocks
would approve. W
Visit littlegig.co.za or follow @LittlegigSA on Twitter.
This spread, clockwise from top left: The bar in the
bluegums; Lindy Cohen at the pop-up fashion store;
Jenny Ward's milkshakes; Jenny's disco biscuits;
BCUC on the forest stage; Santa Annas Piet and
Frik, smoking supper; ber-baker Fritz Schoon;
the festival salon team; winemaker Miles Mossop.
BERTUS'S MAC AND
CHEESE TOTS

BERTUS BROUGHT OUT THE BIG GUNS,

SERVING THE SPIT-ROASTED MOROCCAN
LAMB AND BBQ-BASTED PORK HED
BEEN TENDING ALL DAY

SANTA ANNA'S SALSA ROJA MEXICANA

 FESTI VAL

JENNYS YOGHURT FRITZS CHOCOLATE into a jug and discard the herbs and onion.
PANNA COTTA POTS MUESLI 2 In a clean saucepan, melt the butter then
Makes 6 Serves 8 to 10 gradually add the flour, stirring continually
EASY EASY to blend well. 3 Add the milk, stir until
GREAT VALUE GREAT VALUE smooth and cook over a low heat. Stir
Preparation: 15 minutes, plus 6 hours Preparation: 25 minutes continually until the sauce thickens and you
chilling time Cooking: 30 minutes can no longer taste the flour. 4 While the
Cooking: 30 minutes sauce is cooking, cook the macaroni until
oats 450 g al dente, drain and set aside. 5 When the
cream 2 cups puffed rice 60 g sauce is ready, add the cheese and stir until
lime 1, zested desiccated coconut 100 g melted. Add the macaroni and stir into the
vanilla pod 1, split almonds or hazelnuts 100 g chopped sauce. Season to taste. 6 Pour the mixture
caster sugar 125 g malted milk powder 50 g into a baking dish lined with wax paper.
Greek yoghurt 1 cup cocoa powder 3 T Leave to cool and chill overnight to set.
gelatine 3 leaves 7 Turn out onto a clean work surface and
milk 23 cup For the chocolate sauce: cut into bite-sized squares. Dust with flour,
water 1 cup dip in egg and coat with breadcrumbs.
1 Heat the cream, lime zest and vanilla pod brown sugar 300 g 8 Deep-fry at 180C until golden brown.
in a saucepan. 2 Mix the sugar and yoghurt. honey cup Season with salt and serve with any dip.
3 Soften the gelatine in cold water. 4 Heat vegetable oil 4 T WINE: Miles Mossop The Introduction
the milk in a separate saucepan. Add the dark chocolate 225 g, broken into pieces Chenin Blanc 2014
softened gelatine and stir well. 5 Add the
milk to the cream mixture and slowly pour 1 Preheat the oven to 170C. 2 Mix the dry SANTA ANNAS SALSA
over the yoghurt-and-sugar mixture. Strain. ingredients and spread on a baking tray. ROJA MEXICANA
6 Pour into sterilised jars and chill for at least 3 Bring all the ingredients for the sauce Makes 2 cups
6 hours. Serve with toppings such as mint to the boil and cook for 1 minute. Pour A LITTLE EFFORT
jelly, coconut crumble and mini meringues. over the muesli and bake for 30 minutes. GREAT VALUE
WHEAT- AND GLUTEN-FREE Preparation: 15 minutes
BERTUSS MAC-AND-
80
WINE: Secateurs Chenin Blanc 2013 Cooking: 30 minutes
CHEESE TOTS
FRITZS SMOKED SNOEK Makes 30 vine-ripened tomatoes 8
BRAAIBROODJIES A LITTLE EFFORT red peppers 2
Makes 2 GREAT VALUE jalapeo chillies 2
EASY Preparation: 20 minutes, plus overnight red onions 2
GREAT VALUE chilling time olive oil 1 T
Preparation: 15 minutes Cooking: 45 minutes garlic 2 cloves, chopped
Cooking: 20 minutes Woolworths chilli con carne spice mix 1 T
milk 1litre fresh oregano 1 t chopped
smoked snoek 300 g bay leaf 1 limes 2, juiced
spring onions 6 black peppercorns 5 fresh coriander 2 t chopped
garlic 1 clove cloves 2 agave syrup, to taste
fresh coriander 2 T chopped thyme 3 sprigs sea salt and freshly ground black
Italian parsley 2 T chopped smoked paprika 2 t pepper, to taste
olive oil 3 T garlic 3 cloves, crushed
sea salt and freshly ground black small onion 1, sliced 1 Place the tomatoes, peppers, chillies and
pepper, to taste butter 150 g red onions directly onto burning coals or in
apricot chutney 1 T flour 150 g the oven at its highest temperature until the
butter 2 t macaroni 1 kg skins are black and blistered. Allow to cool,
Schoon Corn Porridge bread 4 slices mature Cheddar 200 g grated then peel and chop finely or pulse in a food
sea salt and freshly ground black processor. 2 Heat the oil in a saucepan and
1 Flake the snoek and remove the bones. pepper, to taste add the garlic-and-tomato mixture. Add the
2 Chop the spring onions, garlic, coriander flour, for dusting spice mix and oregano and cook until most
and parsley together and mix in the olive beaten egg, for dipping of the liquid has evaporated. 3 Remove
oil. 3 Mix with the snoek and season to Panko breadcrumbs, for coating from the heat and add the lime juice,
taste. 4 Spread one side of each slice of vegetable oil, for deep-frying coriander and agave syrup. Season to taste.
bread with apricot chutney and make sea salt, to taste Refrigerate and use as needed.
sandwiches with the snoek mixture. CARB-CONSCIOUS, FAT-CONSCIOUS,
5 Butter the outside of the sandwiches 1 Slowly bring the milk, spices, herbs, garlic HEALTH-CONSCIOUS, DAIRY-FREE,
and braai until crispy. and onion to a boil. Once it starts to boil, WHEAT- AND GLUTEN-FREE
WINE: Miles Mossop Saskia 2013 remove the saucepan from the heat. Strain WINE: AA Badenhorst Caperitif
 I CAME HOME KNOWING THAT WHAT I WANTED TO CREATE
DIDNT EXIST ANYWHERE: A SMALL, CURATED, 24-HOUR,
EVERYTHING-INCLUDED EVENT COMBINING NATURE AND SENSORY
EXPERIENCES GEORGIA BLACK
Front, from left: Tom Glendinning, Mrirho Luja, Sannie Fox, Skhumbuzo Mahlangu, Jono Tait. Back, from left: Werner von Waltsleben, Ryan McArthur and Hezron Chetty.
 before you say
not my scene
Over festivals due to your life stage?
Maybe, but Littlegig is a little different.
Excuses like these won't fly

I dont want to have to trek for hours,

party for days and then trek back
again. Babysitters are expensive.
Littlegig is not a mission that takes a full
commitment like AfrikaBurn, Up the Creek
or OppiKoppi. This year it was held 45 minutes
from Cape Town at Wiesenhof. The festival
is from noon on Saturday to noon on Sunday,
so you can stay overnight (an allocated tent
equipped with mattresses is included in your
ticket) and leave when you want.

I cant stand Portaloos.

Littlegig employs FancyFlush, the Rolls-Royce
of mobile toilets.

Im not into EDM/rock/folk/electro.

Littlegigs music line-up this year was curated
by music nut and former editor-in-chief of the
Mail & Guardian, Chris Roper, and promoter
Jonathan Inggs. From headline acts American
singer-songwriter Diane Birch and Aero
Manyelo, to Bantu Continua Uhuru
Consciousness, the Original Swimming Party,
Hatchetman, Sannie Fox and many more
excellent acts, there was something
for everyone.

Clockwise from top: Ive become a booze snob and Im

Bertus Basson at fussy about what I drink. Watered-
work; spit-roasted down, mass-market beer wont cut it.
pork and lamb; Included in your ticket, along with your tent,
the free store; chef food and entertainment, is a ridiculous
Jenny Ward (right) selection of quality alcohol, from Hope on
at the popcorn bar; Hopkins G&Ts, to Sunday IPA, Adi Badenhorsts
DJs Zodwa and wines and Porky Hefers bar, where whiskies
Zanele chill out. from distilleries such as Laphroaig and
Macallan flowed freely late into the night.

Queues, crowds, cash, gaaaah!

Littlegig numbers are limited so there arent
thousands of people and mad queues.
Everything is included in the ticket price
so you dont need cash and the concept store
accepts cards.

I cant stand the idea of subsisting

on soggy boerie rolls.
A big-name headline chef and a rolling
smorgasbord of food. Moenie worry nie.
You wont starve.
 FRITZ'S
CHOCOLATE
MUESLI Clockwise from top left:
Pop-up installations were
scattered throughout
the forest; Fritz's mature
Cheddar and pickle
braaibroodjies; pick-me-
up cold-brewed coffee
provided by Cove; Adi
and Cornelia Badenhorst
in the wine and spirits
tasting area.
 THE B EST

suppers
In this new series, PHILLIPPA CHEIFITZ reveals THE BEST WAY
to make the dishes she has perfected over years of cooking. First off:
five casual, delicious recipes for WEEKENDS when you want
to PREP AHEAD and pop dinner in the oven right before serving

84

ROAST MARINATED STEAK WITH

MUSHROOMS AND GREEN NOODLES

P H OTOGR A P H S J A N R A S R E C I P E S P H I L L I P PA C H E I F I T Z P R O D U CT I O N F O O D LO O S E P R O D U C T I O NS
F O O D AS S I STA N T L I C H E L L E M AY
BAKED EGGS ON POLENTA
R 1 8 P E R S E RV I N G
 THE B EST

A fter decades of testing, cooking and eating, Phillippa Cheifitz has

acquireda few techniques and twists that could change the way you
cook dishes you've been making all your life. Once you've made macaroni
dark brown sugar 2 T
sriracha sauce 2 t

cheese like this, for example, you may never want to eat it any other For the green noodles, mix:
way. For starters, these are the suppers that are destined to become your Chinese medium egg noodles
Sundayfavourites. 250g,cooked
watercress 40 g, washed
THE SEARED, THEN ROASTED STEAK mature thick-cut sirloin steak 600 g
ROAST MARINATED STEAK olive or canola oil 12 T 1 Trim the fat from the steak, oil and sear
WITH MUSHROOMS AND brown mushrooms 500 g on the hob. Place the mushrooms in an
GREEN NOODLES spring onions 1 bunch, trimmed and oiled roasting pan, top with the steak,
The sirloin is first seared, then marinated with shredded lengthways then spoon the marinade over the steak
the mushrooms and placed in the fridge until and mushrooms. Top with the spring
youre ready to roast and serve it. For the marinade, mix: onions. Refrigerate for a few hours or
rice wine vinegar 6 T until needed but bring back to room
Serves 4 to 6 soya sauce 6 T temperature before roasting. 2 Preheat
EASY fresh ginger 1 t grated theoven to 200C, then roast the steak
Preparation: 15 minutes garlic 2 cloves, grated and mushrooms for 10 minutes, or until
Cooking: 20 minutes sesame oil 2 T the mushrooms are just cooked and the
steak still rare. Allow to rest for 5 minutes
then slice the steak very thinly. 3 Spoon
the mushrooms and slices of steak plus
any pan juices over the green noodles.
FAT-CONSCIOUS, HEALTH-CONSCIOUS,
DAIRY-FREE
WINE: Hartenberg Merlot 2014

THE CORN-STUDDED
72 MAKE-AHEAD POLENTA
BAKED EGGS ON POLENTA
Turn the prepared polenta into a pizza pan
BAKED HAM-AND-KALE RISOTTO and cover it until youre ready to get cooking.

Serves 3 to 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 30 minutes

sweetcorn 2 cobs, cooked

water 3 cups
full-cream milk 2 cups
sea salt and freshly ground black
pepper, to taste
polenta 1 cup
olive oil
free-range eggs 4
blue cheese 50100 g, crumbled
(or mature Cheddar, grated)
thick cream 4 T
wild rocket 20 g
olive oil, for drizzling (optional)

1 Preheat the oven to 190C. Cut the

kernels off the sweetcorn, rinse and drain.
Bring the water and milk to the boil in a
large saucepan. Season with salt and whisk
in the polenta and corn kernels. Whisk
until thick, smooth and creamy.
WHITE CHEESE SOUFFL WITH TROUT
R 3 4 P E R S E RV I N G

Use a fridge-to-oven dish so that the

souffl can be made well in advance.

87

Take care as the polenta may splutter.
Turninto an oiled pizza pan 30 cm in
diameter. Make 4 indentations. Cover if
not baking immediately. 2Crackthe eggs
into the indentations and sprinkle over
thecheese. Spoon 1 T cream over each
egg and bake for 15 minutes, or untilthe
eggs are just set. 3 Add a handful of wild
rocket, season and drizzle with olive oil.
WHEAT- AND GLUTEN-FREE
WINE: Buitenverwachting Buiten
Blanc 2015
THE BAKED (NOT STIRRED) RISOTTO
BAKED HAM-AND-
KALERISOTTO
Baking takes away the strain of stirring
and makes it possible to prep this supper
well ahead of time.
Serves 4
EASY
Preparation: 15 minutes
Cooking: 45 minutes
kale 180 g, trimmed
olive oil 4 T
onion 1, finely chopped
garlic 2 cloves, crushed
88 risotto rice 1 cups
gypsy ham 250 g, chopped
Parmesan 1 cup, grated
chicken stock 3 cups
free-range eggs 4
sea salt and freshly ground black
pepper, to taste
For the topping:
panko crumbs cup
Parmesan cup, grated
butter 1 T, for dotting
1 Preheat the oven to 190C. Wash the
kale leaves, then steam for 1520 minutes
until tender. Drain well and leave to cool,
then squeeze out all excess water and
chop. 2 Heat the oil in an ovenproof
casserole onthe hob. Stir in the onion
and cook gently until softened. Stir in
the garlic andrice until coated with oil.
Stir in the ham, kale and cheese. Pour in
the stock and season. 3 Bury the whole,
unpeeled eggs in the risotto and cover
tightly. Before serving, bake for 25 minutes,
or until the rice is tender but still moist.
Uncover, sprinkle with the panko crumbs
and Parmesan, dot with butter and grill
for12minutes, or until golden.
WINE: Ken Forrester Old Vine Reserve
Chenin Blanc 2015
THE B EST
THE EASY POUROVER SOUFFL
WHITE CHEESE SOUFFL
WITH TROUT
This isnt a fancy high-rise, paper-collared
souffl. The mixture is simply spooned over
almond-dusted fresh trout and baked until
puffed and golden. Delicious served with
a simple chicory salad.
Serves 3 to 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 15 minutes
fresh trout 1 x 250 g fillet
sea salt and freshly ground black
pepper, to taste
ground almonds 2 T
butter 2 t
For the souffl:
butter 2 T
flour 2 T
full-cream milk 1 cup, heated
free-range egg yolks 4, lightly beaten
goats-milk feta 60 g, crumbled
chevin 5060 g, crumbled
sea salt and freshly ground black
pepper, to taste
dill 2 T, chopped
free-range egg whites 5
1 Preheat the oven to 200C. Skin the
trout or ask the fishmonger to do it for
you. Season and dust with the ground
almonds, and place in a well-buttered
28x5 cm ovenproof baking dish. 2To
make the souffl, melt the butter in
asaucepan, then stir in the flour until
smooth. Whisk in the milk and keep
whisking until it boils and thickens. Pour
into a bowl and whisk in the egg yolks and
all the cheese. Season and add the dill.
Beat the egg whites with a pinch of salt
until stiff. Add a little to the souffl mixture,
then fold in the rest. Spoon over the trout.
Refrigerate until youre ready to bake it, or
bake immediately for 15 minutes or until
puffed, golden and cooked through.
CARB-CONSCIOUS, FAT-CONSCIOUS
WINE: Waterford Chardonnay 2015
THE ULTIMATE MAC AND CHEESE
MAC AND CHEESE WITH
TOMATO AND PRAWNS
A layer of home-made tomato sauce elevates
this family favourite to something completely
different. Stud it with prawns and youll never
go back to your old ways.
Serves 4
EASY
Preparation: 20 minutes
Cooking: 45 minutes
butter 80 g
flour cup
full-cream milk 2 cups, heated
grated cheese 250 g (a mix of Gruyre
andParmesan)
sea salt and freshly ground black
pepper, to taste
macaroni 250 g, cooked and drained
For the tomato-and-prawn sauce:
small onion 1, finely chopped
olive oil 2 T
garlic 1 clove, crushed
whole Italian tomatoes
1 x 400 g can, blended
salt and freshly ground black pepper,
totaste
prawns 200 g, cooked, peeled, deveined
and trimmed
basil 2 T, torn
1 Preheat the oven to 200C. Melt 60 g
butter in a medium saucepan, then stir
inthe flour until smooth. Gradually whisk
in the hot milk and cook, stirring all the
time, until thick and smooth. Season to
taste. Stir in 180 g cheese until melted.
Reserve the rest for topping. 2 To make
thetomato-and-prawn sauce, gently
cook the onion in the oil until very soft.
Stir in the garlic. Add the tomatoes
and seasoning. Simmer fairly briskly,
uncovered, for 1015 minutes until
reduced to a saucy consistency. Check
the seasoning. Allow to cool for about
10minutes. Stir in the prawns and basil.
3To assemble, mix the cheese sauce with
the well-drained macaroni and turn half
into a buttered oval or oblong baking
dish, 2830 cm in length. Alternatively,
use individual baking dishes. Spoon over
the tomato-and-prawn sauce and layer
the rest of the macaroni on top. Sprinkle
with the reserved cheese and dot with
the remaining butter. Bake immediately or
refrigerate until needed. (If you do, allow
it to come to room temperature before
baking.) Bake for 1520minutes until
golden andbubbly.
WINE: Creation Pinot Noir 2014
 MAC AND CHEESE WITH TOMATO
AND PRAWNS

Lose the prawns and add cooked cauliflower

florets for a vegetarian version.
 SPECIA L R EPORT

90

HOOK,
LINE and
SINKER
 The last time you ate FISH, did you consider whether
the journey it made from the ocean to your plate was
a sustainable one? Luckily, with passionate suppliers like
TREVOR GREY doing a lot of the thinking for you, your
dinner choices and the FUTURE OF OUR OCEANS
are in responsible hands

P H OTO GR A P H S J A N R A S
P R O DU CT I O N A B I GA I L D O N N E L LY T E X T T U D O R C A R A D O C - DAV I E S
 ITS
Saturday morning and
Im standing with Trevor
Grey of Greys Marine
in front of the fish counter at Woolworths
Constantia Village near Cape Town. Over
the course of an hour, between 9 and
10 am, the place suddenly fills up as locals
start getting their weekly shop on. We
sidestep the odd aggressive trolley handler
and wayward toddler, and watch people
interact with the fishmonger.
This fish counter inside Woolies,
along with another 31 such counters in
Woolworths stores countrywide, is owned
and run by Greys Marine. Why? Well,
the reason is twofold. Firstly, they are the
experts. Fish and only fish is their
business, which is why Woolworths knows
they will do the best job. The second
reason is because, well, its fish! You see,
while people love to buy and eat fish,
nobody aside from the specialists really
wants to work with it. According to Trevor,
in many supermarkets worldwide, if you
are placed with the fishmonger it probably
means you are either naughty
92 or new. The fish shop is a headache for
many retailers. Anybody who comes to
work late, is on a disciplinary, or a newbie,
is sent to work there. At Woolies its
different. These are our people who have
been trained to work with fish. Theres
pride. Some have been here for 15 years.
Like Trevor, the fish counter staff are
proud of what they do and are well trained
to handle fish, keep it fresh and, of course,
to sell it. Compare these fishmongers
with fish stations you may have spotted
elsewhere (a sad crayfish humping an
oyster in an algae-bloomed tank) and
youll immediately notice the difference.
Trevors love for fishing and his
pride in being a fishmonger goes
way back. He was once a fisherman and
while he may not spend much time fishing
these days, it has been a huge part of his
life since he was a boy. Over the years,
he has watched how the ocean and fish
stocks have changed.
In 1970, when I was 10 years old, we
used to catch bluefin tuna in Fish Hoek.
In 1973, 108 bluefin tuna were caught
there, then they never returned. It was
like big-game hunting. Guys used to
catch the fish, have a photograph taken
and then want nothing more to do with
it. They would just give the fish away
Above: The Silver Hunter, moored at Hout Bay, is one of the vessels from which Grey's Marine purchases
fish for Woolworths. Opposite: Trevor Grey of Grey's Marine has been supplying Woolworths with fish
and navigating the choppy waters of sustainability for over 21 years.
WHEN I WAS 10 YEARS
OLD, WE USED
TO CATCH BLUEFIN
TUNA IN FISH HOEK.
108 BLUEFIN TUNA
WERE CAUGHT THERE
IN 1973, THEN THEY
NEVER RETURNED.
IT WAS LIKE BIG-GAME
HUNTING
TREVOR GREY,
GREYS MARINE
off the harbour in Simons Town.
Trevor entered the navy and qualified as
an electronic engineer. He later worked for
a surveying company before returning to
fishing, initially targeting whelks and crabs
before moving into linefish. He owned his
own boat and supplied several supermarkets
and fish shops, then expanded his operation
when he bought Arniston Fisheries. But
everything changed when an opportunity
arose more than 21 years ago to supply
Woolworths exclusively. Today, the Greys
Marine processing factory in Diep River
outside Cape Town purchases fish from
local communities and cleans, weighs,
fillets and packages them before stocking
the fish counters at Woolies.
When Woolworths brought me
on board, the CEO was Simon Susman
who had worked in the fish department
at Marks and Spencer in the United
Kingdom before returning to South Africa.
He was the only person at Woolworths
who truly understood fish.
Simon also understood that he needed
a man who could navigate (as well as
anyone is able to) the intricacies of the
international fishing industry, aquaculture
sector and sustainability, and he recognised
this ability in Trevor. He saw a supplier
who could grow with the company, but
also one who could take care of what
is traditionally a tough department for
any retailer. If the fish department was
a headache, Trevor Grey was the Myprodol.
When you walk through your local
supermarket, its easy to forget the fact
that the crumbed hake goujons you put
into your trolley were once on a silvery
fish, or that the calamari you are eyeing
for dinner once swam the depths off
Peru. The reality is that when it comes
to seafood, the vast majority of whats in
front of you (as you stalk protein from your
trolley) comes from nature and most
of it was hunted. Aquaculture aside, fish
is the last thing that mankind actually
hunts on a large scale. And the problem
is that armed with increasingly advanced
technology and a booming population
weve become far too good at it.
 While land animals are easy to tell
apart from their shape, fur, diet, spots
and stripes, the myriad species that swim
beneath the waves remain a mystery to
us average shoppers, especially once they
have been scaled, deboned and filleted.
Save for a few differences in thickness and
variations in colour (red, white, off-white
and grey), by the time a piece of fish lands
on your plate, it just looks like a delicious
fillet of something. Our inability or
unwillingness to accurately name and label
fish from water to fork is a huge part of
the challenge facing ethical consumers and
retailers. Take tuna, a fish so popular and
integral to both the global fishing industry
and diets from Tokyo to Tokai. Only its
not a fish, its a collection of species. Like
TUNA CONSISTS
OF 61 DIFFERENT
SPECIES. SPEAKING
OF A TUNA
MAYONNAISE
SANDWICH IS
LIKE SPEAKING
OF AN ANTELOPE
MAYONNAISE
SANDWICH
antelope, which consists of more than 91
species, tuna consists of 61 different species,
14 of which are considered true tuna.
Think of it this way. Speaking of a tuna
mayonnaise sandwich is like speaking of
an antelope mayonnaise sandwich. And in
much the same way that we want to know
what kind of venison we are ordering
kudu steak, springbok shank, eland potjie
we should also be interrogating restaurants,
chefs and retailers about the tuna they sell.
Fortunately, that interrogation, that
demand for information about provenance
and sustainable fishing methods, is growing
fantastic momentum. From days of yore
where anglers didnt even know what
to do with a magnificent bluefin tuna,
today, with many fish stocks dangerously
low, consumers and markets are catching
a wake up and the focus is swinging
overwhelmingly towards sustainability.
The team at Greys Marine, Woolworths,
and organisations like the Worldwide Fund
For Nature South African Sustainable
Seafood Initiative (WWF-SASSI) work
together to plan and continually adjust their
offering to fit in with accepted global
long-term sustainable seafood strategies.
YES, NO, MAYBE
Youre familiar with the SASSI red,
orange and green lists, but did you
know there are some grey areas?
When it comes to traffic lights,
green means go, red means stop
and in South Africa, orange means
go if you can get away with it. But
when it comes to the WWF-SASSI
lists, we tend to give orange-listed
fish a wide berth, which is not
always advisable. Confused?
Here's why. There are some fish on
the SASSI orange list that are part
of Fisheries Improvement Projects
(FIPs) and Fishery Conservation
Projects (FCPs), where WWF-SASSI
93
works with local communities to
return a fishery to the standard that
the Marine Stewardship Council
(MSC) requires for it to be assessed
for eco-labelling. The process can
help ensure the sustainability
of that fishery into the future.
If consumers stop buying fish
from that fishery altogether,
the community suffers.
What can you do? Check whether
the fish you buy is MSC (Marine
Stewardship Council) certified
if it comes from the sea or ASC
(Aquaculture Stewardship Council)
if it is farmed. Fish from Woolworths
is clearly labelled with its name,
provenance and the symbols of
certification of relevant bodies.
Fish Today, Fish Tomorrow
As part of its Fishing for the Future
initiative, Woolworths works with
the MSC, WWF-SASSI and the ASC
to ensure that all the seafood at
Woolworths is responsibly sourced.
Find out more about the SASSI lists
at wwfsassi.co.za
 Woolworths seafood buying
manager Josh Chetty, who has
been with the retailer for 13 years, says,
Customers do not go into stores wanting
to buy fish that is endangered. They expect
a company like Woolworths to do the
right thing. It takes time to discover the
right approach how to work with fishing
industries, how to find the right partners.
Its not just the environmental impact that
has to be considered but also the people
involved. Take the guy who has been
fishing every week just as his grandfather
did, even if it was never the best way
changing that behaviour takes time and
investment. A sustainable fishing policy
is not as easy as putting a line through
something and saying, its different from
now on. Woolworths has taken a measured,
sustainable path to changing its approach the Marine Stewardship Council (MSC), Josh says, The process of finding a
to seafood, and it works. the Aquaculture Stewardship Council supplier is extremely simple. We look at the
Woolworths seafood technologist (ASC) and other stakeholders, have suppliers ethos, their DNA and whether all
Hezron Joseph explains, In 2008, we made combined to helped Woolworths rack up of those things tie in with the Woolworths
commitments about what we wanted to some laudable sustainability credentials culture. Is their mindset sustainable? Do they
sell and what we would not sell. This isnt on its seafood shelves. Milestones range want to look after people in the business
a situation where you change your mind from becoming the first retailer to and form a real long-term partnership? Its
94 overnight and, bang, thats your new policy.
Its been a journey. In 2012/2013 we made a
sign the WWF-SASSI charter, to the
implementation of random DNA testing
easy to fix a factory and put in processes.
Its very difficult to create passion or integrity
public commitment (read it at woolworths. to ensure that species are correctly in a person who is manufacturing for you.
co.za/seafood) saying what we want to do. identified, and offering only MSC-certified Thats how Trevor, who won supplier of
Josh adds, From that commitment, (or equivalent) wild-caught seafood. the year in 2007, would have been chosen.
you can chart the progress to where we According to Hezron and Josh, The fish that Greys Marine sources
are now and see how far we have come Woolworths achievement of its goals extend beyond sustainable fishing to
towards achieving it. is made possible by partnering with the aquaculture. Many people believe that all
And they have come a long way. Trevor right suppliers. To put it into perspective, farmed fish is good. After all, youre not
Greys industry knowledge, together with Greys Marine is one of only three fresh technically taking from the oceans, right?
the constant guidance of people like Pavs fish suppliers sourcing the fish sold at all But in reality, aquaculture can also have
Pillay and John Duncan of WWF-SASSI, Woolworths stores countrywide. Thats it. a heavy impact on the environment if it

GET CLUED UP
Fish species are simply under too much pressure for us to continue ordering any old fish in a restaurant, assuming the chef and owner source
ethcially. The onus is on you to ask the right questions, get out your cellphone and cross-check with the SASSI lists

IN A RESTAURANT
If you are unsure of anything
on the menu, quiz the waiter
or the chef. They should be
able to tell you what the fish
is, including sub-species.
Tuna is not just tuna. There
are threatened red-listed
tuna species and there
are other more sustainable
tuna species. And just as
many restaurants can tell
you where their beef, pork
and lamb comes from, they
should also be able to tell you
where and how the fish was
caught. Is it local? Imported?
Longline, trawling, handline?
IN A FISH SHOP/FISHMONGER
Query strange names. Some
unscrupulous fishmongers
rebrand fish species people
would not normally choose
to eat. If you ever see fish
labelled with a vague name
like ocean fillet ask yourself
if fishermen would ever go
to sea fishing for shoals of
ocean fillet. Its actually
a made-up name for shark.
How about sokomoro?
That sounds delicious and
a bit exotic but also shark.
Sea bass is another massively
vague name given to many
different species of fish of
which some are basses,
and others that are not.
Chilean sea bass is actually
the Patagonian toothfish
rebranded to sound more
appetising. Basically, if you
are in a South African
fishmonger and the fish
in front of you is not
searchable on the SASSI
lists, dont touch it.

is not properly regulated.
Hezron explains: SASSI has a way
of approaching how to put a fish on the
green list. If its wild, they look at how
many fish are in the ocean, how much you
should be taking out, and what the impact
of catching that fish would be on the
ecosystem and the environment as a whole.
Its slightly different for farmed fish.Youre
putting in place a farm on land or in the
ocean but you now have a different set
of impacts.Youre giving those fish food.
Where does the food come from? Are you
using fish to feed fish? What happens to
the waste from this fish? Do the currents
run it out to sea or into estuaries? What
does that do to the environment? What
happens to the bird life around those farms?
If its farmed, it is not necessarily green.
Josh adds, However, fish farming can
be much more efficient and it can be green.
Take our mussel farmers in Saldanha Bay
as an example: their mussels dont need
any food. They put ropes out, the mussels
attach themselves to the ropes, eat plankton
and are harvested. Just as you wouldnt
label all fishing approaches in the same way,
you have to be careful about painting all
aquaculture with the same brush.
Like anyone who knows his business
backwards, Trevor dives in deep with
encyclopaedic fundi facts about the market.
We have two kinds of hake in South
Africa, the capensis and the paradoxus. The
Spanish love the paradoxus and they like
to cook it with the bone in. They eat more
fish per capita than any other nation and
know their fish better than anyone.
ITS EASY TO FIX
A FACTORY AND PUT IN
PROCESSES. IT'S VERY
DIFFICULT TO CREATE
PASSION OR INTEGRITY
IN A PERSON WHO
IS MANUFACTURING
FOR YOU. THAT'S HOW
TREVOR WAS CHOSEN
JOSH CHETTY,
SEAFOOD BUYING
MANAGER
The Japanese consume the most tuna
but the Chinese and the Americans are big
on tilapia. Its farmed in huge quantities in
China, with only around 1% being exported.
The numbers will blow your mind.
Americans dont want bones.You get
a bone in an American restaurant and you
can sue. Americans want a plain fish, with
a sauce. The sauce is what sells the fish, not
the fish. In Spain its the other way round.
As he explains his job, it becomes clear
that fisheries management is a lot like
a game of inverse whack-a-mole. Just as
one fishery makes a comeback another
can take a dip. The lists are constantly
changing. Organisations committed
to managing South African waters have
a delicate balancing act on their hands.
Not only do they need to help ensure
that fisheries are sustainable, but they also
have to take into consideration the fishing
industry, the people it employs and their
dependants. Countries have to weigh
up the demand for fish both in terms
of economic development (South African
hake is a highly valued export), the local
Left: Grey's Marine processes fish in its Diep River
factory outside Cape Town before it is distributed
to Woolworths stores around the country.
food supply and long-term sustainability.
Australia, for example, has recently banned
super trawlers from its waters. Massive
ships with huge freezer-factories and
even processing facilities, super trawlers
can decimate fish stocks and threaten the
existence of smaller scale commercial
fishing. Even if South Africa gets it right
on a national level, we still have the issue
of unscrupulous foreign fishing boats.
Many of them cross into South African
waters or constantly skirt the line. Anyway,
what is ours? Fish cannot be penned in.
What we would call our tuna is also the
tuna of several other nations or whoever
happens to be in the right place at the
right time to catch it.
Trevor Greys job is tough. It spans
oceans and fish markets both local and far
away, and has to take into account ever-
changing fish stocks as different species and
areas experience changes in controls, price
and availability, along with demands from
95
customers for consistency. What is
on the SASSI orange list today may
become green-listed in a few months
and vice versa. But, working within
Woolworths guidelines and SASSIs
guidance as he does, in Trevor we trust.
The oceans are vast, largely unregulated
and difficult to police. If we are to make
a difference, its up to us. Mankind. Thats
not just in the sense of us policing the seas
better (although we must). Its also about
setting an example for our children, our
neighbours and the dodgy guy we know
who will deliver undersized kreef for a steal.
Its about asking questions in restaurants,
in supermarkets and in polite conversation,
questions that may make for awkward
silences and heated arguments, but if we
dont ask these questions, who will?
Its about behaving better with our credit
cards and our grocery lists. Its about
giving enough of a damn to put our brains
to work and start shopping sensibly. W
woolworths.co.za; wwf-sassi.co.za
Visit taste.co.za for a wide range of recipes
using Woolies responsibly sourced fish, from
yellowtail to hake.
 TR EN D

veg of
tomorrow
We've said it before, fresh produce is no longer a supporting act.
There's never been a better time to EAT YOUR VEGGIES, so rethink your
boiling and steaming ways and start SEARING cucumbers, POACHING
carrots, MASHING beetroot, BRAAIING squash and PULSING cauliflower
P H OTO G R A P H S D I R K P I ET E R S R E C I P E S A N D P R O D U CT I O N H A N N A H L E W RY
F O O D ASS I STA N T J AC Q U E L I N E B U R G E S S

96
 BEETROOT-AND-ALMOND BUTTER DIP
R 1 4 P E R S E RV I N G

This is a great vegan dip. The almond butter gives

the beetroot a wonderful earthy flavour.
90
 TR EN D

1. MASH YOUR BEETROOT and crisp. 2 Boil the beetroot until tender, hake 350 g, poached or pan-fried
BEETROOT-AND- drain and peel. Pure using a hand-blender. mashed potato 300 g
ALMOND BUTTER DIP 3 Stir the zest of 1 orange, the juice of both mint 1 t, chopped
You could also mash beetroot with and the almond butter into the beetroot. limes 2, zested
boiled turnips, butter and cream. Season and serve with the pita chips. chilli 1, chopped
CARB-CONSCIOUS, FAT-CONSCIOUS, free-range egg 1
Serves 4 DAIRY-FREE sea salt and freshly ground black
EASY WINE: Woolworths Tranquille Blush 2015 pepper, to taste
GREAT VALUE beetroot 2, grated
Preparation: 15 minutes 2. SEAR CUCUMBER flour, for dusting
Cooking: 30 minutes (IT'S A THING. REALLY) olive oil 4 T
FISH CAKES WITH cucumbers 2
pita breads 3, torn SEAREDCUCUMBER
olive oil 2 T AND SATAY SAUCE For the satay sauce:
beetroot 68 Try other flavour combos such as bacon and coconut milk 1 cup
oranges 2 peas or grated baby marrow and blistered red curry paste 3 T
Woolworths almond butter 3 T cherry tomatoes with goats cheese. peanut butter cup
sea salt and freshly ground black good-quality chicken stock cup
pepper, to taste Serves 4 brown sugar cup
EASY fresh lime juice 2 T, plus extra for serving
1 Preheat the oven to 200C. Toss the pita Preparation: 30 minutes salt, to taste
breads in the olive oil, arrange on a baking Cooking: 20 minutes
tray and bake for 510 minutes until golden 1 Flake the hake and mix with the potato,
mint, lime zest, chilli, egg, salt and pepper.
Shape into small cakes, pat a little beetroot
FISH CAKES WITH SEARED CUCUMBER AND SATAY SAUCE onto each and dust with seasoned flour.
2 Pan-fry on both sides in the olive oil until
golden brown. 3To make the satay sauce,
bring the coconut milk to a simmer. Whisk in
the curry paste, peanut butter, stock and
sugar. Reduce the heat and cook, whisking
continually, for 5 minutes. Remove from
the heat and stir in the lime juice and salt.
4 Halve the cucumbers lengthways, then cut
into thirds. Char the cut sides in ahot, dry
pan. Squeeze over lime juice, sprinkle with
sea salt and serve with the fish cakes and
satay sauce.
DAIRY-FREE
WINE: Woolworths Simonsig Chenin
Blanc Unwooded 2015

3. POACH AND THEN ROAST CARROTS

ROAST BLACK GARLIC
WITH POACHED CARROTS
AND HONEY RADISHES
Save time by poaching the carrots the day
before and roasting them shortly before serving.

Serves 6
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 40 minutes

Woolworths rainbow carrots 2 bunches

Woolworths organic carrot juice 2 cups
vegetable stock 2 cups
black garlic (or ordinarygarlic) 1 clove
Poach carrots in their
own juices to enhance
their natural
sweetflavour.

ROAST BLACK GARLIC WITH POACHED CARROTS AND

H O N E Y R A D I S H E S R 2 7 P E R S E RV I N G

sea salt and freshly ground black
pepper, to taste
butter 100 g
radishes 150 g
honey 2 T
fresh thyme 1 t
buttermilk cup
fresh ricotta 1 x 250 g tub
1 Preheat the oven to 200C. Poach the
carrots in the carrot juice and vegetable
stockover a medium heat for 20 minutes
oruntil soft. 2 Sprinkle the garlic with sea salt,
mash with the back of a knife and mix with
the butter to form a paste. 3 Remove the
carrotsfrom the juice and arrange on
abaking tray with the radishes. Coat with
thegarlic butter, honey and thyme. Season
to taste and roast for 15 minutes, turning
occasionally. 4 Gently fold the buttermilk
into the ricotta a little at a time until smooth.
Spoon over the carrots just before serving.
HEALTH-CONSCIOUS, MEAT-FREE,
TR EN D
WHEAT- AND GLUTEN-FREE cauliflower 2 heads, cut into florets
WINE: Woolworths Ken Forrester crme frache 13 cup, plus extra for serving
Viognier 2015
1 Preheat the oven to 180C. Toss the celeriac
4. PULSE CAULIFLOWER in 2 T olive oil, season and roast for 2025
CAULIFLOWER RICE minutes, or until brown and tender.
RISOTTO WITH CELERIAC 2Meanwhile, soften the onion in the
AND CRME FRACHE remaining olive oil for 5 minutes over a low
heat until sweet but not brown. Increase the
Serves 4 heat slightly and add the garlic and sage.
A LITTLE EFFORT Cook for 1 minute, add the stock and cook
GREAT VALUE for 10 minutes. 3 Blend the cauliflower until
Preparation: 25 minutes it reaches the consistency of rice. Fold into
Cooking: 25 minutes the onion mixture and cook for 5 minutes.
Remove from the heat, stir in the crme
celeriac 1 bulb, peeled and cubed frache and season. 4 Fry the extra sage
olive oil 3 T leaves for 10 seconds, or until crisp. Serve
sea salt and freshly ground black the risotto with the celeriac, crme frache,
pepper, to taste fried sage and black pepper.
onions 2, finely chopped CARB-CONSCIOUS, FAT-CONSCIOUS,
garlic 5 cloves, finely chopped WHEAT- AND GLUTEN-FREE
sage 6 leaves, plus extra for serving WINE: Woolworths Laibach Organic
chicken or vegetable stock 1 cup Chardonnay 2015
5. BRAAI A WHOLE PUMPKIN
CAULIFLOWER RICE RISOTTO WITH BRAAIED SMASHED
CELERIAC AND CRME FRACHE PUMPKIN WITH SALSA
R 2 8 P E R S E RV I N G VERDE AND YOGHURT
This is your go-to bowl of Serves 6
low-carb, cold-weather EASY
comfort food. GREAT VALUE
Preparation: 20 minutes
Cooking: 1 hours
whole pumpkins 2
thick plain yoghurt 2 cups
For the salsa verde, blend:
olive oil 5 T
garlic 1 clove, crushed
anchovy fillets 4, roughly chopped
Italian parsley 1 t chopped
mint 1 t chopped
capers 1 t
gherkins chopped, to taste
SILWOOD STUDENT ASSISTANT THOZAMILE MGUMANE
lemon juice, to taste
sea salt and freshly ground black
pepper, to taste
1 Wrap the pumpkins in wax paper and tin
foil and place into medium smouldering
coals. Roast for 1 hours, or until soft.
2 Remove from the coals and cool slightly.
Unwrap and serve with the salsa verde
and yoghurt. Season to taste.
FAT-CONSCIOUS, HEALTH-CONSCIOUS,
DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: DMZ Concerto White 2015
 BRAAIED SMASHED PUMPKIN WITH SALSA
VERDE AND YOGHURT
R 1 5 P E R S E RV I N G
MORE WAYS TO
TAKE YOUR VEG
TO THE EDGE
MASH combos such as
cauliflower and roast
garlic, butternut, sage and
garlic or parsnips, crme
frache and chives.Add
truffle or chilli oil to taste.
MASSAGE kale leaves
with olive oil, an acidic
ingredient such as lemon
juice, apple cider vinegar
or red wine vinegar, and
a pinch of salt until wilted.
This makes them easier
to digest. Toss with
walnuts, mango and
goats cheese and serve
as a salad or side dish.
POACH vegetables such
as fennel, baby carrots,
baby marrows, green
beans and baby corn in
wine (or stock with herbs),
olive oil and lemon juice.
100
SEAR and blacken
vegetables such as
peppers, baby marrows
orbrinjals whole on
a gasflame or braai grid
orin adry, hot pan to
givethem awonderful
smoky flavour.
SHRED the flesh of
wholebaked spaghetti
squash with a fork to
release the beautiful
strands and substitute
for pasta or mash.
SPIRALISE vegetables
such as cucumber, carrots,
potatoes,celeriac and
baby marrows. Make
Asian-inspired salads with
raw cucumber and carrot
spirals, or twirlspiralised
potato or celeriac around
a greased rolling pin to
make crispy circles for
a showstopping garnish.
102

MAMELODI HALF-LOAF (LAMB CURRY BUNNY CHOW)

 FIRST
DRAUGHT

Our latest food crush, KHANYA MZONGWANA, is a sassy

Pretoria-based FOODGRAMMER, stylist and chef on a mission to
change perceptions of African food. So we gave her a platform.
Here, are some of the crazy-good dishes she serves at the
AFRICAN BEER EMPORIUM and on her Instagram feed
P H OTO GR A P H S E L S A YO U N G
P R O DU CT I O N , R E C I P E S A N D T E X T K H A N YA MZO N GWA N A

LETS
FACE
IT,
Pretoria doesnt have the
best reputation among The Cool Kids
but theres a magic about it that has gone
criminally ignored for a long time. I love
this place.
It could be the slow but steadily paced
progress its made in the way of food,
fashion and pop culture as a whole,
or the many pleasantly surprising foodie
opportunities Ive come across in the
104 jacaranda-lined capital. Either way, theres
definitely something here and the new
African Beer Emporium (ABE) is about
to become an integral and culturally
important part of that something.
When I started curating the menu for
ABE, I was a cautious, politically correct
cook and an unapologetic ingredient snob
who hypocritically turned up my nose at
regular old spinach once I began cooking
with kale. But there is certainly nothing
cautious or regular about this proudly
African hot spot in the city centre owned
by the founders of the popular Capital
Craft Beer Academy in Menlo Park.
Henk and Willem van der Schyf, Niel
Groenewald and Johan Auriacombe are
a fabulous collective of young, creative
entrepreneurs. They intend to make ABE
the number-one stockist of African beer
in the world and to give visitors and
locals the opportunity to enjoy them
in a safe, trendy space. The wide variety
of hand-crafted beers on offer are sourced
from top breweries such as Loxton Lager,
Ubuntu Kraal Brewery (makers of Soweto
Gold) and Stimela Brewing Co. The
experience is completed by top-notch
African food.Yes, I said top-notch,
because at ABE were challenging the
ridiculous perception of African food
as dull, uninteresting, heavy and starchy.
PEOPLE
The beauty of African food is, in fact, in
its deceptive simplicity and genius use of
everyday grains, pulses, roots and spices.
The most vital consideration has been
to retain the original integrity of the dishes
while giving them a modern touch. The
West African dishes have definitely been
the most challenging to uphold perfectly,
especially given my daring and what
many might consider superfluous use of
ingredients when creating my take on one
of West Africas most popular dishes, jollof
rice.The black jollof on the ABE menu
is, in fact, a personal favourite. I love using
black rice as opposed to the usual jasmine
rice with the messily shredded roast
THE BEAUTY OF
AFRICAN FOOD IS
IN ITS DECEPTIVE
SIMPLICITY AND
GENIUS USE OF
EVERYDAY GRAINS,
PULSES, ROOTS
AND SPICES
chicken and peri-peri, thyme, paprikaand
other seasoning. I was also very excited
to be cooking goat. Its not easy to find in
South African butcheries but is absolutely
worth a try for its delicate, versatile flavour.
(It can easily be replaced with lamb.)
At ABE we want to bring back a
culture of sharing, of making every meal
a celebration, and to promote the ritual of
eating together. We are also bringing back
the notion of more is more through
a magnificent sensory array of vibrant
colours, textures and flavours. Try these
recipes in your own kitchen I hope
theyll give you a taste of what I mean. W
@yuluishii; africanbeeremporium.com
MAMELODI HALF-
LOAF (LAMB CURRY
BUNNYCHOW)
This slightly overdressed bunny chow
is great for large gatherings and a
wonderfully messy once-in-a-while treat.
Serves 4
A LITTLE EFFORT
GREAT VALUE
Preparation: 20 minutes
Cooking: 3 hours 40 minutes
For the lamb curry:
olive oil 1 T
large onion 1, roughly chopped
green pepper 1, chopped
garlic 1 T finely chopped
fresh ginger 1 T finely grated
boneless stewing lamb 1 kg
cardamom 2 pods
fennel seeds 1 t
black mustard seeds 1 t
garam masala 1 T
red masala 1 T
tomato paste 200 g
good-quality chicken stock 1 litre
coconut milk 1 x 400 ml can
brown sugar 1 T
small loaf of bread 1
Greek yoghurt 4 T, for serving
sesame seeds 1 t, for serving
microherbs, to garnish
For the tomato sambal, mix:
small red onion 1, thinly sliced
cherry tomatoes 40 g, quartered
olive oil 1 T
white wine vinegar 1 T
black sesame seeds a pinch
celery leaves a few, finely chopped
salt a pinch
For the quick pickled cucumber:
cucumber 1, sliced into ribbons
apple cider vinegar 4 t
brown sugar 1 T
1 Heat the olive oil in a saucepan,
add the onion and green pepper and
saut until the onion is translucent.
Add the garlic and ginger and fry
gently for 1 minute. Add the lamb
and brown slightly. 2 Add the
cardamom, fennel and mustard seeds,
and masala. Fry for a few minutes,
stirring continuously. Stir in the tomato
paste, add the chicken stock and cover.
 ABE BURGER WITH CHAKALAKA, KALE PESTO, PICKLED
RED ONION, SUNDAY LUNCH BEETROOT AND ROCKET

BLACK JOLLOF RICE WITH ROAST CHICKEN,

GRILLED PIMENTOS AND CHARGRILLED CORN

CORN-AND-
CHILLI MANDASI
 PEOPLE

3Simmer gently for 3 hours, stirring For the patties: in ice-cold water. Squeeze out the
occasionally, or until the meat is tender. beef mince 800 g water and blend with the remaining
Remove the lid and add the coconut milk parsley cup chopped ingredients until smooth. Adjust the
and brown sugar. Simmer uncovered ground coriander 1 t seasoning if necessary. 3 To make the
until slightly reduced, for about 30 free-range egg 1, beaten pickled red onion, mix all the ingredients
minutes. Check the seasoning. 4To sea salt and freshly ground black well and chill for at least 1hour. 4 To
make the quick pickled cucumber, steep pepper, to taste make the Sunday lunch beetroot,
the cucumber ribbons in the vinegar vegetable oil, for frying combine all the ingredients well and chill
and sugar for 10 minutes. Cover and BBQ sauce 4 T for at least 1 hour. 5 To serve, assemble
refrigerate. 5 To serve, cut the bread in the burgers with the patties, kale pesto,
half and hollow out. Spoon the hot curry For the kale pesto: pickled red onion andSunday lunch
into the pockets and top with tomato kale 1 bunch beetroot oneach.
salsa, pickled cucumber and a dollop garlic 1 T, crushed WHEAT- AND GLUTEN-FREE
of Greek yoghurt. Sprinkle with sesame Cajun spice 1 t BEER: Stimela Amber Ale Straight Arrow
seed and fresh microherbs. olive oil cup
BEER: Soweto Gold Lager salt, to taste BLACK JOLLOF RICE
Danish feta 40 g WITH ROAST CHICKEN,
ABE BURGER WITH macadamia nuts 25 g chopped GRILLED PIMENTOS AND
CHAKALAKA, KALE CHARGRILLED CORN
PESTO,PICKLED RED For the pickled red onion: To my surprise this not-so-traditional take
ONION, SUNDAY LUNCH red onion 1, thinly sliced on a much-loved traditional West African
BEETROOT AND ROCKET white vinegar cup dish got me into less trouble than I had
This surprisingly healthy burger is not the brown sugar 100 g anticipated. What I love about this colourful
beast it pretends to be! Kale is low in calories, star anise 1 twist on the recipe, which has long been
high in fibre and contains zero fat, and the considered sacrosanct, is the pop of colour
chakalaka is packed with carrots. Besides For the Sunday lunch beetroot: the black rice gives to it.
all that, its a fabulously colourful burger beetroot 1, cooked and julienned
106 with worlds of flavour. white vinegar cup
brown sugar 100 g
Serves 4
A LITTLE EFFORT
Makes 4 GREAT VALUE
EASY 1 To make the patties, combine the Preparation: 20 minutes
GREAT VALUE mince, parsley, coriander, egg and Cooking: 2 hours
Preparation: 20 minutes, plus 1 hour's seasoning and shape into patties. Pan-fry
chilling time on both sides before finishing under the For the jollof rice:
Cooking: 30 minutes grill. Baste with BBQ sauce. 2To make black rice 250 g
the kale pesto, blanch the kale for 1 chicken stock powder 2 T
Woolworths sesame seed rolls 4 minute and immediately submerge olive oil 4 t

AFRICAN BEER MEETS AFRICAN FOOD*

ABE burger + Stimela
Amber Ale Straight Arrow
The beautifully refreshing ale
has a rich caramel base that
enhances the charred beefy
taste of the burger and
offsets the beetroot pickle.
Goat ribs with sesame treacle Mamelodi half-loaf +
BBQ basting + Laurentina Soweto Gold Lager
Preta The malty, chocolatey The earthiness and nuttiness
finish of this robust, darker of this medium-bodied
beer is a good match for beer is a great match for the
the anise and BBQ flavour sweet, spicy North Indian-
of the ribs. style curry.

Corn-and-chilli mandasi Black jollof rice + Loxton Pineapple atchar + Tusker

+ Striped Horse Craft Pils Lager Fynbos honey notes Lager The light-bodied,
The fresh palate-cleansing from the Karoo make this crisp, clean lager from
pilsener is perfect with the beer a good fit for the Kenya brings out the
crispy, light and slightly fresh thyme and coriander atchars spiciness as it
spicy snack. flavours of the dish. coolsyourmouth.
 GOAT RIBS WITH SESAME TREACLE BBQ BASTING AND KALE AND SWEET POTATO MFINO

89

I WAS A CAUTIOUS, POLITICALLY CORRECT COOK AND AN UNAPOLOGETIC

INGREDIENT SNOB WHO HYPOCRITICALLY TURNED UP MY NOSE AT REGULAR
OLD SPINACH ONCE I BEGAN COOKING WITH KALE

celery 30 g, finely chopped
onion 1, finely chopped
carrots 30 g, peeled and finely chopped
peri-peri spice 1 T
tomato paste 100 g
For the chicken:
free-range whole chicken 1 (about 900 g)
olive oil 2 t
salt 1 t
dried thyme 1 t
Cajun spice 2 T
chilli flakes 2 t
For the grilled pimentos:
pimentos 30 g, halved and seeded
(alternatively use paprika peppers)
cherry tomatoes 30 g, halved
olive oil 2 t
fresh thyme 1 t
salt 1 t
For the chargrilled corn:
mielie 1
olive oil 1 T
108 salt 1 t
coriander leaves, forserving
1 Rinse the rice in cold water and drain.
Cook with the chicken stock until soft
but still firm. Drain well and set aside to
cool. 2Heat the olive oil in a saucepan
and gently fry the celery, onion and
carrots. Add the peri-peri and rice and
stir. Add the tomato paste and 1T water
and simmer until all the water has been
absorbed. 3 Preheat the oven to 200C.
Rub the chicken liberally with the olive
oil, salt and thyme. Cover with foil and
roast for 1hour or until done but still
succulent and tender. Grill uncovered
until the skin is crispy. Allow to cool,
debone and shred the meat in a bowl.
Add the Cajun spice and chilli and toss.
4To make the grilled pimentos, place
them on a baking tray with the
tomatoes, drizzle with olive oil and
sprinkle with thyme and salt. Roast until
soft and slightly charred. 5 To make the
grilled corn, boil the mielie until soft. Rub
with olive oil and grill until slightly
blackened. Cut the kernels from the cob
and season. 6 To serve, spoon the rice,
chicken and accompaniments onto
a platter and scatter generously with
roughly choppedcoriander leaves.
PEOPLE
DAIRY-FREE, WHEAT- AND GLUTEN-FREE large onion 1, cut into wedges
BEER: Loxton Lager celery 100 g, roughly chopped
garlic 1 bulb, halved horizontally
CORN-AND- fresh thyme 1 bunch
CHILLI MANDASI rack of goat ribs 1 kg (lamb will
These light-as-air, tasty morsels from work justaswell)
Malawi are a fantastic meat-free snack to chicken stock 2 litres
have with beer. To give them a cheesy twist,
mix cream cheese, sriracha and chopped For the sesame treacle BBQ
chives and pipe the mixture into the mandasi bastingsauce:
while theyre still hot. Heavenly! thick soya sauce 1 cup
tomato sauce 1 cup
Serves 6 Worcestershire sauce 1 cup
EASY garlic 1 T finely chopped
GREAT VALUE treacle sugar 120 g
Preparation: 5 minutes sesame oil cup
Cooking: 10 minutes beef stock powder cup
star anise 2
cake flour 400 g
frozen sweetcorn cup For the mfino:
chilli flakes 1 T sweet potato 500 g, washed and diced
salt a pinch chicken stock 3 cups
baking powder 2 t maize meal 500 g
free-range egg 1, beaten butter 100 g
sugar 2 T kale 1 bunch, finely chopped
white Cheddar 60 g grated
milk 1 cup For serving, toss:
chives cup chopped baby spinach 1 packet
vegetable oil cup cucumber 1, shaved
white wine vinegar cup
1 Mix the flour, corn, chilli flakes, salt and olive oil cup
baking powder in a bowl. 2In a separate sesame seeds 1 T
bowl, combine the egg, sugar, cheese
and milk and add to the corn mixture. 1 Preheat the oven to 190C. Place the
Whisk to make a smooth batter. 3 Heat carrot, onion, celery, garlic and thyme in
the oil in a pan and fry spoonfuls of a deep roasting tray. Place the ribs on
batter in batches until golden brown, top of the vegetables and pour over the
turning them once. Drain on kitchen stock. Cover with foil and braise for 45
paper and serve hot. hours. 2 To make the basting sauce, whisk
BEER: Striped Horse Craft Pils all the ingredients and simmer gently for
30minutes. Set aside. 3When the ribs
GOAT RIBS WITH SESAME are tender but still firm, remove them
TREACLE BBQ BASTING from the stock and place in a shallow
AND KALE AND SWEET- dish. Baste with the BBQ sauce and
POTATO MFINO chargrill or braai until caramelised. 4To
"If you can get your hands on goat meat, make the mfino, cook the sweet potato
take it and run! Its a rich, delicious, slightly until tender, drain and set aside. In
sweet meat that has many of the same another saucepan, bring the stock to
characteristics as lamb." aboil. Add the maize meal and whisk
continually to thicken. Whisk in the
Serves 4 butter and cover. Simmer over a low heat
EASY for 35 minutes, stirring occasionally. If it
GREAT VALUE becomes too thick, add a little water and
Preparation: 25 minutes continue whisking. Add the kale and
Cooking: 6 hours sweet potato and whisk. 5 Serve the ribs
with the mfino and baby spinach.
large carrot 1, roughly sliced BEER: Laurentina Preta
PINEAPPLE ATCHAR
This wonderful, fresh take on an age-
old preserve is delicious with a salad
with pieces of roast chicken, toasted
cashews and watercress. It has a much
shorter shelf life than the atchar sold in
supermarkets but dont worry it wont
be difficult to finish this delicious sweet-
and-spicy version in one sitting.

Serves 6
EASY
GREAT VALUE
Preparation: 10 minutes, plus
30 minutes marinating time
Cooking: 10 minutes

cumin seeds 1 t
fenugreek seeds t
pineapples 2, peeled
and cut into rings
chilli powder 1 T
paprika 1 T
83
brown sugar 1 T
salt 1 t
coconut oil cup
black mustard seeds t
curry leaves 1 sprig
coriander, to garnish

1 Dry-roast the cumin

and fenugreek seeds in
a pan. Grind into a fine
powder using a mortar
and pestle. Transfer to a
bowl with the pineapple
rings, chilli powder,
paprika, sugar and salt. PINEAPPLE
Mix well and marinate at ATCHAR
room temperature for 30
minutes. 2Heat the coconut
oil in a pan, add the mustard
seeds and, when they start to
pop, add the curry leaves and
reduce the heat slightly. Fry the
leaves until translucent and crisp,
remove the pan from the heat and
allow to cool to room temperature.
Pour over the pineapple and mix
well. Garnish with coriander.
DAIRY-FREE, MEAT-FREE,
WHEAT- AND GLUTEN-FREE
BEER: Tusker Lager
 MA KE A LL MON TH

TAKE IT UP
A LEVEL
Who says dishing up a READY-MEAL isn't cooking?
Personalise your MIDWEEK FAVOURITES with these tips to make
them even tastier from a spiced-up soup to Swiss-roll pudding.
How TOTALLY CONVENIENT!

110

EASY TO COOK SALTED CARAMEL PORK WITH COLCANNON MASH R29 PER SERVING

P H OTOGR AP H S J A N R A S R E C I P E S A N D P R O D U CT I O N H A N N A H L E W RY F O O D AS S I STA N T J AC Q U E L I N E B U RGESS

 113

EASY TO UPGRADE: This classic soup is the perfect

base for an affordable, quick supper. Customise
it with some tasty extras and a crunchy side.

BUTTERNUT SOUP WITH CHORIZO,

CHICKPEAS AND FETA
R35 PER SERVING
 MA KE A LL MON TH

EASY TO ROAST SALTED between 2 bowls and spoon over the 1 Gently fold the vanilla seeds into the crme
CARAMEL PORK WITH chickpeas. 4 Crumble over the feta, spoon frache. 2Place a mini marshmallow on top
COLCANNON MASH over the pesto and garnish with the of each brownie and caramelise under a hot
Serves 6 microherbs. 5 Serve with vegetable chips. grill or using a blowtorch. 3 Drizzle with
EASY WINE: Woolworths Longmarket chocolate sauce and spoon a dollop of
GREAT VALUE Shiraz 2015 vanilla crme frache onto each brownie.
Preparation: 25 minutes Alternatively, serve the sauce and cream
Cooking: 1 hour 20 minutes CHICKEN SCHNITZELS on the side.
WITH MUSHROOM SAUCE WINE: Woolworths Diemersfontein
Woolworths Easy To Cook salted caramel Serves 4 Chocolate Shiraz 2015
pork shoulder 1 kg EASY
baby carrots 350 g GREAT VALUE EASY TO WOK VEGGIES
potatoes 8 Preparation: 10 minutes WITH SEARED ASIAN
butter 60 g Cooking: 20 minutes PRAWN SKEWERS
sea salt and freshly ground black Serves 4
pepper, to taste Woolworths chicken schnitzels 700 g EASY
milk 13 cup, warmed brown mushrooms 250 g, some halved, Preparation: 10 minutes
kale 30 g shredded others left whole Cooking: 20 minutes
baby Savoy cabbages 2, shredded (keep portobellini mushrooms 100 g, sliced
a few leaves to garnish) olive oil 2 T canola oil 3 T
onion 1, finely chopped prawns 500 g, thawed
1 Preheat the oven to 180C. Roast the pork garlic 3 cloves, crushed Woolworths Easy to Wok teriyaki
shoulder according to package instructions. thyme 1 t sauce cup
2 Add the baby carrots for the last 20 cream 1 cup Woolworths Easy to Wok Crisp and
minutes of cooking time. 3 Boil the potatoes sea salt and freshly ground black Crunchy stir-fry 500g
and mash with 30 g butter, seasoning and pepper, to taste basmati rice, cooked, for serving
add the milk a little at a time until smooth. microherbs, to garnish sesame seeds, to garnish
4 Pan-fry the kale and cabbage in the sea salt and freshly ground black
remaining butter until wilted, remove 1 Preheat the oven to 200C. Bake the pepper, to taste
112 from heat and fold into the mash. schnitzels for 20 minutes until golden and
HEALTH-CONSCIOUS, WHEAT- AND crisp. 2 To make the mushroom sauce, fry 1 Heat 1 T canola oil in a pan over a high
GLUTEN-FREE the mushrooms in 1 T olive oil over a high heat and pan-fry the prawns for 3 minutes
WINE: Woolworths La Motte Merlot 2014 heat until golden brown, about 5 minutes. on each side. 2 Pour in half the teriyaki sauce
Remove from the pan and reduce the heat. to coat the prawns and cook for 1 minute
BUTTERNUT SOUP WITH 3 In the same pan, soften the onion in the until sticky. Remove from the heat, place in
CHORIZO, CHICKPEA AND remaining olive oil. Add the garlic, thyme, a bowl and set aside. 3 Increase the heat and
FETA TOPPING cream and mushrooms. Simmer for add the remaining oil to the pan. Stir-fry the
Serves 2 10 minutes, then season. 4 Serve warm with vegetables until the spinach starts to wilt.
EASY the schnitzels, garnished with microherbs. Add the remaining teriyaki sauce and toss
GREAT VALUE WINE: Woolworths La Motte Grand to coat. 4 Thread the prawns onto skewers
Preparation: 5 minutes Rouge 2014 and serve with the rice and vegetables.
Cooking: 10 minutes Sprinkle with sesame seeds and season
DIY DECORATED to taste. Spoon over any remaining sauce.
Woolworths chorizo sausage 40 g, sliced CHOCOLATE BROWNIES FAT-CONSCIOUS, HEALTH-
olive oil 1 T I jazz up Woolies brownies with toasted CONSCIOUS, DAIRY-FREE
canned chickpeas x 400 g can, drained marshmallows and chocolate or toffee sauce WINE: Woolworths Neil Ellis
garlic 1 clove, sliced Serve with whipped vanilla cream. (You could Chardonnay 2015
smoked Spanish paprika 1 t add seasonal berries to offset the decadence!)
Woolworths butternut soup Kelly McMillan, product developer ASIAN-STYLE ROTISSERIE
600 g, warmed Serves 5 CHICKEN SALAD
feta 60 g EASY Serves 4
Woolworths basil pesto 1 T GREAT VALUE EASY
microherbs, to garnish Preparation: 10 minutes GREAT VALUE
Woolworths vegetable chips 25 g, Cooking: 20 minutes Preparation: 15 minutes
forserving Cooking: 5 minutes
vanilla pod 1, split and seeded
1 Pan-fry the chorizo in the olive oil over a crme frache 250 g coconut cream cup
medium to high heat for 30 seconds. 2 Add Woolworths chocolate brownies 5 fish sauce 2 t
the chickpeas, garlic and paprika. Toss to coat Woolworths chocolate sauce 125 g soya sauce 4 t
the chickpeas in the oil. 3 Divide the soup mini marshmallows 150 g fresh ginger 4 t grated
 CHICKEN
SCHNITZELS WITH
MUSHROOM
SAUCE
R31 PER SERVING
DIY DECORATED CHOCOLATE
EASY TO UPGRADE: A home-made sauce and herb BROWNIE SLICES
garnish easily jazz up this all-time family favourite. R26 PER SERVING

ASIAN-STYLE ROTISSERIE CHICKEN SALAD

R37 PER SERVING

EASY TO WOK VEGGIES WITH SEARED

ASIAN PRAWN SKEWERS

medium egg noodles 2 nests, cooked
Mediterranean cucumber 1, sliced
into thin ribbons
baby herb leaves 30 g
spring onions 2, sliced
fresh mango 1, sliced
rotiserrie chicken 1, portioned
1 Combine the coconut cream, fish sauce,
soya sauce and ginger and set aside to
infuse. 2 Twist the noodles and the
cucumber ribbons into bunches and divide
between 4 plates. 3 Top with baby herb
leaves, spring onion, mango and add the
chicken pieces. 4 Spoon over the dressing
and season to taste.
WINE: Woolworths Ken Forrester
Viognier 2015
SWISS ROLL BREAD-
AND-BUTTER PUDDING
This meringue-topped dessert is the ultimate
chilly weather indulgence. (I also like to use
meringue to upgrade the Woolies ready-made
bread-and-butter pudding. Just spread it with
apricot jam, top with meringue and bake in the
oven. Serve with citrus-infused cream. Marli
Roberts, product developer
114 Serves 6
EASY
GREAT VALUE
Preparation: 30 minutes
Baking: 35 minutes
Woolworths caramel Swiss roll
1 x 560g,sliced
butter 50 g, melted
free-range eggs 3
cream 1 cup
milk 1 cup
vanilla extract 1 t
caster sugar 30 g
cinnamon stick 1
orange 1, zested
icing sugar, for dusting
For the meringue:
free-range egg whites 3
caster sugar 180 g
1 Preheat the oven to 180C. Layer the sliced
Swiss roll in an oveproof dish and brush with
the melted butter. 2 Mix the eggs, cream,
milk, vanilla extract and caster sugar and
pour over the Swiss roll. 3Insert the
cinnamon stick into the pudding, sprinkle
with the orange zest and allow to stand for
20 minutes. 4 Bake for 3035 minutes, or
until set. 5 To make the meringue, beat the
MA KE A LL MON TH
egg whites with an electric mixer until soft
peaks form. 6Slowly add the caster sugar
and beat until stiff and glossy. Spoon over
the pudding and brown under the grill or
using a blowtorch. 7Dust with icing sugar
before serving.
WINE: Woolworths Natural Sweet
White 2015 (Spier)
BUTTERNUT PANSOTTI IN
LEMON BUTTER SAUCE
"Sage is a beautiful complement to butternut.
I like to brown butter with sage until crispy.
Pour over the pansotti and add toasted pine
nuts. You could also toast a teaspoon of cumin
seeds in a pan until they release a spicy aroma.
Add olive oil and a few chilli flakes, pour over
the pansotti and sprinkle over toasted pumpkin
seeds." Sally Holderness, product developer
Serves 2
EASY
GREAT VALUE
Preparation: 5 minutes
Cooking: 10 minutes
Woolworths butternut pansotti
1 x 250 g packet
Parmesan, grated, for serving
For the sauce:
lemons 2, zested and juiced
olive oil 1 T
butter 50 g
sugar 1 t
Maldon salt 1t
sage 2 T, roughly chopped
1 Cook the pansotti in boiling salted water
until they rise to the surface, then cook for
a further 2 minutes. Drain and set aside.
2Melt all the ingredients for the sauce in
a saucepan over a medium heat. 3Bring to
a fast simmer and turn off the heat. 4Season
to taste, add the pansotti and toss to coat.
Serve hot with grated Parmesan.
MEAT-FREE
WINE: Woolworths Longmarket
Sauvignon Blanc-Semillon 2015 (Spier)
LASAGNE WITH OVEN-
ROASTED VINE TOMATOES
AND BASIL PESTO
"As an extra topping, I like to mix toasted
ciabatta crumbs with grated Cheddar and
freshly chopped herbs. Sprinkle over the lasagne
before baking it for a lovely crunchy texture"
Isabel Landsberg, product developer
Serves 4
EASY
Preparation: 5 minutes
Cooking: 25 minutes
Woolworths fresh traditional beef
lasagne 1 x 1 kg punnet
ciabatta loaf
Woolworths roasting vine tomatoes
1 x 350 g punnet
anchovies 10 g
basil pesto 3 T
sea salt and freshly ground black
pepper, to taste
1 Preheat the oven to 180C. Bake the
lasagne for 25 minutes, or until golden and
bubbling. 2 Meanwhile, tear the ciabatta into
bite-sized pieces and arrange in a baking
dish with the tomatoes, anchovies and
2 T basil pesto. Season to taste, toss and roast
for 20 minutes. 3 Serve the lasagne with the
tomatoes, croutons and remaining pesto.
WINE: Woolworths Danie de Wet
Limestone Hill Chardonnay 2015
MALVA PUDDING WITH
BROWN SUGAR APPLES
AND COCONUT
An alternative to the method below is to
remove the pudding from the foil container
(its easy when it has been frozen). Top it
with fresh apple and pear chunks tossed in
cinnamon, sugar, lemon zest and butter. Add
broken crunchie biscuits and bake for 2025
minutes. Marli Roberts, product developer
Serves 4
EASY
GREAT VALUE
Preparation: 5 minutes
Cooking: 15 minutes
red apple 1, thinly sliced
brown sugar 2 T
butter 1 T
Woolworths malva pudding 1 x 430 g
Woolworths Simply toasted
coconut 10g
Woolworths frozen raspberries,
for serving (optional)
1 Cook the sliced apple in the butter and
brown sugar in a pan over a high heat for
34 minutes, or until golden and
caramelised. 2 Heat the malva pudding
according to package instructions, then
cut into circles and serve topped with
caramelised apple, toasted coconut
and frozenraspberries.
WINE: Woolworths Ken Forrester
Noble Late Harvest 2014
SWISS ROLL BREAD-AND-BUTTER PUDDING BUTTERNUT PANSOTTI IN LEMON BUTTER SAUCE
R22 PER SERVING R40 PER SERVING

EASY TO UPGRADE: Put your own stamp on this dessert

LASAGNE WITH OVEN-ROASTED
VINE TOMATOES AND BASIL PESTO by adding fruit and coconut, and no one will know you
didnt make the whole thing from scratch yourself!

MALVA PUDDING WITH BROWN SUGAR APPLES

AND COCONUT R16 PER SERVING
 P R O M O T I O N

REAPING THE HARVEST

Right across South Africas winelands, the grapes have been picked and are fermenting
as we speak cause for celebration if ever there was one. Enter the annual Harvest Festival
at Leriba Hotel and Spa in Centurion, a food-and-wine showcase to rival the best

PHOTOGRAPHS MARTIN POTGIETER,

Between 30 April and 2 May, the annual Harvest Festival will take place at Leriba Hotel and Spa in Centurion. The tipples
of 80 award-winning wine farms will be accompanied by culinary masterpieces from resident eateries Hemingways restaurant
BONZAI PHOTOGRAPHY

and wine cellar, and Chapters restaurant. Other highlights include Johan Badenhorst from TV programme Voetspore sharing secrets
on how to make food with little equipment and ingredients in far-flung African destinations, as well as exhibits by festival partners
SANParks, Tom Tom South Africa and Jaguar Land Rover Centurion. Tickets cost R150 and are available at Computicket
(computicket.co.za). If you buy your tickets from Computicket now, you stand the chance of winning over R15 000 in prizes.
For more information, call 012 660 3300 or email leriba@netactive.co.za.
 make
the circle
much bigger

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world class facilities including an 18 hole Nicklaus Design championship
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and over 100 reasons to make this destination your new dream home.
But, nothing we show can prepare you for what you will see. So book your
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Kids & Teens Wonderland Sport & Recreation Legendary Golf Restaurants & Retail Leisure Equestrian Education Innovative Infrastructure City Living Commercial Retirement Conservation Security

SC_Taste_220x297_FA.indd 1 2016/03/04 12:46 PM

 TASTE KITCHENTIPS AND TECHNIQUES FOR THE MASTER COOK

E DIT E D BY LYN DA I N G H A M- B R OW N

119
PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY
FOOD ASSISTANT JACQUELINE BURGESS

IN A FROTH ABOUT BROTH

The next time youre cooking dried beans from scratch, dont tip the cooking liquid down the sink. When the beans are tender,
drain them and reserve the liquid, then return it to the heat. Add olive oil, salt and pepper, garlic, tomatoes or leeks and cook
until the flavours are spot on. Add some greens or an egg and your next meal is done. You can thank us later.
 FINGER ON THE PULSE
Beans, peas, lentils and chickpeas are great sources of protein. Heres how to use them

Green and brown lentils

are easy to cook and
require no soaking, plus
Soup mix is a combo they dont go mushy, so
of pearl barley, red are good for salads or
and brown lentils, and stews. Only add salt once
yellow and green split theyre cooked adding
peas. Its the perfect salt to the cooking water
base for any broth. can prevent them from
cooking properly.

120

Use canned or dried chickpeas

(cook them first!) to make hummus
or to bulk up salads or make curries. Red and yellow lentils
Theyre also delicious when roasted can go slightly mushy
and dusted with spices to make when cooked, so are
a quick snack, and when pured best used in soups,
can replace cream in soups. stews or to make dhals.
 TASTE KI TCHEN

SAY WHAT? OVERHEARD ONLINE

Throw this impressive-sounding word into your CHEFS HAVE A NEW OPPORTUNITY
next foodie conversation AND PERHAPS EVEN AN OBLIGATION
C H I FFONADE: This French word, which TO INFORM THE PUBLIC ABOUT WHAT
means made of rags, refers to thin IS GOOD TO EAT, AND WHY.
strips of fresh herbs or lettuce. REN REDZEPI

C(R)OOKBOOK
Take your kitchen game up a notch with these wise tips, reliable twists and a few useful secrets from The C{r}ookbook
by Louis Janse van Vuuren and Hardy Olivier (see page 40 for a review)
PHOTOGRAPHS JAN RAS PRODUCTION HANNAH LEWRY AND LEN ROUX ILLUSTRATIONS THE C{R}OOKBOOK BY LOUIS JANSE VAN VUUREN AND HARDY OLIVIER,

U S E YO U R C H E E SE F RYI N G F I N ESS E J U IC E IT SPAC E I NVA D E RS

It is possible to freeze extra
pieces of cheese left on
a cheeseboard. Various
cheeses, cut into blocks,
can be used together in
a delicious quiche. Sprinkle
into a baked tart crust and
cover with a mixture of
cream and egg seasoned
with cumin, salt and
QUIVERTREE BOOKS (WWW.QUIVERTREEPUBLICATIONS.COM). TEXT LYNDA INGHAM-BROWN
When frying, use a Get more juice out of
butter-to-oil ratio of 1:1. a hard lemon or lime
Oil prevents butter from by placing it in the
burning and butter adds microwave oven for
rich creaminess to a dish. a minute before rolling
it on a hard surface and
squeezing out the juice.
Sometimes you might feel
inclined to put too much
meat, fish or shellfish into 121
a pan to brown. Resist the
temptation. If you overfill
it, this will reduce the
temperature of even
a preheated pan, which
will result in the meat

losing moisture. This will

pepper. Bake at 180C
for approximately
3040 minutes.
K N OW YO U R ON I ON S
Onions wont reduce you
to tears if you slice them
with a sharp knife, rather
than chopping them.
If moisture remains on the
chopping board, the knife
is too blunt.
GE T GLOWI NG
Shine up copper pots
by mixing together equal
amounts of coarse salt and
regular wine vinegar in
a container the salt does
not have to dissolve. Slightly
heat the empty saucepan
on the stove it shouldnt
be too hot for you to touch.
Soak a sponge in the
vinegar-salt and rub this over
the tarnished copper. Rinse
the pot in clean water and,
if you have time, polish it
with copper polish.
hinder the caramelisation
process and that is
where all your flavour lies.
R ISE U P
To make a stable souffl
that will not easily
collapse, as well as
a souffl you intend to
freeze before baking, SWE ET S AVIO U R
beat 5 g of baking Use honey instead of
powder for each 300 g sugar in vinaigrettes
of egg whites into the and marinades, or when
stiff whites. This will help you want to neutralise
the souffl rise when the acidity of fresh
you bake it later. tomato in a ratatouille.
 FOODSTUFF
SHOPPING INGREDIENTS GIFTS IDEAS

LOVE LOCAL
Looking for the perfect gift for a foodie friend? Look no further
than Woolies, where youll find delicious Chaloner jams made
on Falcons Nest farm in Stellenbosch, Oryx salt harvested from
a salt pan in the Kalahari, flour from Eureka Mills in the Overberg,
and Yswara teas, which are exclusively grown in African soil and
ethically sourced. Local is not only lekker, its delicious, too.
From R39.95. Available at selected stores.
 MOTHERS LITTLE HELPER
At a loss for what to cook for dinner? The new additions
to Woolworths Easy to Cook range will have you breathing
a sigh of relief. There are beef, lamb, pork and poultry
varieties including beef-and-ostrich meatballs with
caramelised onion gravy and chicken meatballs in a chunky
tomato-and-basil sauce. Theyre all ready to go straight
into the oven and are guaranteed to besucculent, tender
and flavourful. R89.99 for 900 g.
Available at selected stores.
PHOTOGRAPHS JAN RAS PRODUCTION HANNAH LEWRY AND LEN ROUX FOOD ASSISTANT STRONE HENRY TEXT LYNDA INGHAM-BROWN

LOVE ME TENDER
Fancy something a little different for supper tonight?
Why not try Woolies new pulled pork shoulder, chicken
or beef shin? Use them hot or cold in tacos, on soft
buns, in salads, on pizzas, with mash or as a pie filling.
They are all carefully selected and trimmed of excess fat
before being slow-cooked until tender and succulent,
pulled and basted in a sweet, sticky BBQ sauce. From
R79.99 for 500 g. Available at selected stores.

TUBS WITH A TWIST

If your bundle of joy purses their lips at the sight of an approaching aeroplane carrying a cargo of carrots, Woolworths new
vegetable- and fruit-based yoghurts might just be a saving grace at babys mealtimes. Made from full-cream Ayrshire milk, the
smooth and creamy yoghurts come in a variety of ingenious not to mention delicious combinations of fruit and vegetable
pures such as banana and carrot, strawberry and beetroot, and mango and butternut that will impress even the biggest little
connoisseur. The bonus? No added preservatives or colorants. R20.95 for 6 x 80 g. Available at selected stores.
 You know that depriving him of his favourites is
one of the worst things you can do when trying
to get him to lose weight.

Thats why you need to add mushrooms

(delicious, high in nutrition and low in calories)
to your meal planning. This superfood can be
your greatest weight-loss ally, as was proven in
arecent weight-loss study commissioned by the
South African Mushroom Farmers Association
(SAMFA) and conducted by Mbali Mapholi1.

The studys main objective was to illustrate that

by simply swapping meat for mushrooms assists
in weight loss due to the low calorie content of
mushrooms2. Thirteen men (between the ages of
30 and 40) lost a total of 25.8kg over
the six-week study period. The biggest loser
recorded atotal weight loss of 13% (6kg) and a
drop in BMI from 27.3 kg/m2 to 25.1 kg/m2.

And the key dietary modification? Four

meatmeals per week were replaced with four
mushroom meals for enhanced flavour and
reduced calorie, sodium and cholesterol intake.
MushroomsSA www.mushroominfo.co.za

1. Mbali Mapholi: MiNutrition ZA (Pty) Ltd (BScDiet, PGDip & BScHons: University of KwaZulu-Natal).
2. Full details of the study and the mushroom recipes provided are available on the SAMFA website: www.mushroominfo.co.za. Other factors that also contributed to weight loss were keeping to the
prescribed diet, consistent exercise and total commitment.
 ASK THE EXPERTS

MEET MORE OF TASTES EXPERTS

Our experts answer your questions about whether your your cheese
is vegetarian, fish is sustainably caught or that cake is gluten-free

SUZY O'REGAN HEZRON JOSEPH MARIZA VAN ZYL

WOOLWORTHS DAIRY SENIOR WOOLWORTHS SEAFOOD TECHNOLOGIST CLINICAL REGISTERED DIETICIAN
PRODUCT DEVELOPER Hezron sources the seafood for Woolies Ever seen the info at the end of TASTEs
ILLUSTRATIONS ADRIAN OWEN

Suzy understands cheese cravings and fish counters, ensuring that the selection recipes telling you whether the dish is low
goes out of her way to source the best is not only fresh, but sustainable, too. in carbs or gluten-fee? It comes courtesy
local and imported varieties. See page 90 for more from Hezron. of Mariza, who evaluates all our creations.

Talk to us Do you have a pressing question for our expert panel? Ask us on Twitter (@WWTaste, #askWWTaste)
and well publish the answers in the magazine. 125

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PackagE INclUDEs: 2 Day all daylight Rocky Mountaineer SilverLeaf Service INclUDED HIgHlIgHTs: Vancouver Lookout + Jasper Highlights Tour +
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increases, airfare increases and availability. For standard terms and conditions refer to www.thompsons.co.za E&OE

STARTERS AND LIGHT MEALS
Asian noodle and cabbage salad .................26
Bertuss mac-and-cheese tots ........................80
Braaied smashed pumpkin with salsa
verde and yoghurt .............................................100
Fish cakes with seared cucumber
and satay sauce .......................................................98
Fritzs chocolate muesli ......................................80
Fritzs smoked snoek braaibroodjies ..........80
German hot dog .....................................................60
Mussels, gooseberries, Sauvignon Blanc,
nasturtium ..................................................................72
Onion marmalade-and-sausage tart .........62
Seared springbok, klipkombers and bitter
leaves from the garden ......................................72
Sticky maple-and-mustard sausages ........62
Welsh rarebit waffles ........................................128
West Coast oysters in their element ..........66
MAIN MEALS
ABE burger with chakalaka, kale pesto,
126 pickled red onion, Sunday lunch beetroot,
and rocket ................................................................106
Angelfish kebabs with bokkom sambal......72
Asian-style rotisserie chicken salad ..........112
Baked eggs on polenta ......................................86
Baked ham-and-kale risotto ............................88
Black jollof rice with roast chicken, grilled
pimentos and chargrilled corn ...................106
Breakfast sausage pie ..........................................62
INDEX
Butternut pansotti Roast marinated steak and mushrooms...86
in lemon butter sauce ......................................114 Spicy sosatie frikkadel curry ............................60
Butternut soup with chorizo, chickpeas Spring onion-and-feta pork sausage
and feta .....................................................................112 burger with relish and celeriac slaw ..........59
Cauliflower rice risotto with celeriac White cheese souffl with trout ...................88
and crme frache ...............................................100
Chicken schnitzels DESSERTS AND BAKING
with mushroom sauce .....................................112 Baked Maasdam with honey, thyme
Chorizo shakshuka ................................................58 and pecans ................................................................17
Corn-and-chilli mandasi .................................108 Cremezola and poached plum sheet ........18
Creamy mushroom sausage pasta .............64 DIY decorated chocolate brownies .........112
Easy to roast salted caramel pork Grilled banana bread with crottin,
with colcannon mash ......................................112 almond nut butter and maple syrup .........18
Easy to wok veggies with seared Asian Jennys yoghurt panna cotta pots ...............80
prawn skewers ......................................................112 Malva pudding with brown sugar apples
Goat ribs with seseame treacle BBQ and coconut ...........................................................114
basting and kale and sweet-potato mfino .. Maries apple bread .............................................50
.........................................................................................108 Molten Camembert
Italian sausage baked with caramelised apples ....................................15
in creamy beans .....................................................64 Raw cheesecake bars ..........................................16
Japanese cabbage pancakes ..........................26 Swiss roll bread-and-butter pudding ...114
Lasagne with oven-roasted vine tomatoes
and basil pesto .....................................................114 SIDE SERVINGS
Mac and cheese with tomato Beetroot-and-almond butter dip..................98
and prawns ................................................................88 Pineapple atchar ..................................................109
Mamelodi half-loaf Roast black garlic with poached carrots
(lamb curry bunny chow) .............................104 and honeyed radishes ......................................98
Mexican pork sausage and corn salad ......63 Roast cabbage with blue cheese
Moroccan sausage rolls and bacon ..................................................................26
with minty salsa ......................................................58 Santa Annas salsa roja Mexicana ................80

COMPETITION TERMS AND CONDITIONS

The winners will be the first 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 final 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 taste.co.za for prize-specific information and terms and
conditions. Entry is limited to South African residents over the age of 18.

COMPETITION AND GIVEAWAY ENTRY DETAILS

To enter, SMS the word TASTE followed by the keyword on the giveaway or competition page (and the answer, if applicable), your name,
surname, email address, physical address and telephone number to 45606 (R1.50 per SMS), or enter online at taste.co.za. Unless otherwise
specified, the closing date for all giveaways and competitions in this issue is 24 April 2016. Terms and conditions apply, see above.

CONVE RS ION C H A RT
250 ml = 1 cup 125 ml = cup 65 ml = cup 15 ml = 1 tablespoon 45 ml = 3 tablespoons
190 ml = cup 85 ml = 3 cup 5 ml = 1 teaspoon 30 ml = 2 tablespoons 60 ml = 4 tablespoons
 AUTHENTIC GREEK CUISINE

Voted Best Neighbourhood Restaurant 2015

and Best Greek Restaurant 2013, 2014, 2015. www.mythos.co.za

34824 Mythos Best of Joburg Winning Advert_Taste Full Page (220x297mm).indd 4 2015/10/05 4:31 PM
 SI MPLE PLEASUR ES

rare species
The buttery, cheesy goodness of traditional WELSH RAREBIT
meets the spongy sweetness of ready-made waffles in this
quick-sticks Sunday supper mash-up
P H OTO GR AP H J A N R A S R E C I P E AN D P RO D U CTI ON A B IG A I L DON N E LLY F OOD ASSI STAN T J ACQU E LI N E B U RGES S

WELSH
RAREBIT
WAFFLES
Serves 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 20 minutes

butter 1 T
flour 2 T
beer cup
mature Cheddar cheese
cup grated
hot English mustard 2 t
sea salt and freshly
ground black pepper,
to taste
Woolworths small
syrup waffles 4
smoked ham 4 slices
Swiss chard 50 g, wilted

1 Melt the butter in a

saucepan over a medium
heat. Add the flour and
stir to form a roux. Cook
for 1 minute. Slowly add
the beer while whisking,
then cook until the sauce
has thickened. Add
the grated cheese and
mustard and whisk until
melted. Season to taste.
2 Place the waffles on
a baking tray and top
with the ham, Swiss chard
and cheese sauce. Grill
until golden brown.
Cook's note: Use non-
alcoholic beer if you like.
FAT-CONSCIOUS
WINE: Nederburg
Winemasters
Selection Special
Late Harvest 2015
 Y&R1503650_R1
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