Ginja 11 - 2013 PDF

LET THEM
EAT CAKE
CELEBRATE
WITH BAKING
CANAPES
& COCKTAILS
WOW YOUR
GUESTS AT HOME
WIN
NOVEMBER 2013
South Africa
R30.00 (incl.VAT)
Other Countries
R26.32 (excl. VAT)
www.ginjafood.com
WITH
SPIER WINE
HEALTHY TAKE
AN ALTERNATIVE
LOOK ON FAST FOOD
CHEF BENNY
EXECUTIVE CHEF
AT TSOGO SUN
& MASTER CHEF
SA JUDGE
9 772307 224007
13004
TASTE SICILY
A LOVE FOR
SICILIAN CUISINE
CAKES TO CELEBRATE THE FUTURE OF BEER GORDON WRIGHT NAMAQUALAND GINJA JUNIOR CHEF
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CONTENTS
26
FOOD NEWS
10
What about beer? Finding a local beer that doesnt leave a
bitter taste in your mouth.
14
Gordon Wright: As dumb luck would have it.
COVER FEATURE
60
Celebrate with Baking: Let them eat cake.
FOOD INTERESTS & Health
22
Kiwi Health Kick: With incredible health benefits,
whats not to love?
26
The healthy alternative: Curbing obesity in South Africa
one delicious dish at a time
TRAVEL ABROAD
34
Love for Sicilian cuisine: Eat, Drink and Be Merry,
no matter the occassion.
TRAVEL LOCAl
48
Namaqualand: Your fauna, flora and foodie fix.
SWEET TOOTH
58
Red Carnation Chefs Take the Cake: Joanita Venter is the
cherry on top!
60
Celebrate with Baking: Let them eat cake.
40
GIVEAWAYS
56

16
69

104

SUBSCRIBE & WIN: Spier Is giving away A R600 hamper to one

LUCKY SUBSCRIBER!
WIN WITH ZOKU: Make Slush Fast with the Zoku Slush & Shake Maker!
CHOCOLATES AFRICAN ODYSSEY: GINJA GIVES AWAY 6
AUTOGRAPHED BOOKS
Lardiere: Making Gourmet Ingredients Accessible to the
General Public
WINE
72
Nederburg Succumbs to London Showers: Walking away
with 33 awards!
75
Taste the Veritas Winnerss: A Chance to Taste Top Winning

Wines and Brandies

FOOD TALK
76
Chef Peter Anderson Lagoon Beach Hotel: Food is not life
or death, it is more than that.
80
Benny Masekwameng: Sharing His Passion For Cooking in
and out of the Kitchen
85 chrIsto pretorius: Steps into his mentors shoes.
90
Gary: on judging, tv shows and latest trends.
94
Bistrot Bizerca: Take Snacking to a Gourmet Level
Ginja junior chef
106
A spoonful of Honey: Ginja Junior Chefs get a taste of the
sweet life.
60
06 GINJA FOOD
94
106
DINE OUT
112
The Ginja Selection: GUIDE TO DINING OUT IN SOUTH AFRICA.
Mvelo Air
EDITORS NOTES
OCTOBER13 ISSUE N 06
Firstly I have to thank all our Facebook and
Twitter fans for their on-going support. Can you
believe we have almost reached 7 000 people
interacting with us daily on Facebook?
You can always tell when the end of the year
is near. Functions start piling in, the mid-year
slump starts to lift and home stretch of 2013 starts
closing in.
Just last week I was standing in a store, only to
notice even the Christmas treats are starting to
rear their heads! For that reason my team and
I decided to try and be a little more ready for
the silly season.
This months edition of GINJA is packed with
cocktails and canapes, amazing chef reads
with the likes of Benny Masekwameng, Executive
Chef at Tsogo Sun, Chef Joanitha Venter,
Gordon Wright and my very favourite; French
Chef Laurent Deslandess. Now isnt that just
a mouthful! We tickle your taste buds with a
tantalizing trip to Sicily and an African rich
adventure through Namaqualand.
We have also launched our bi-weekly newsletter
which you can subscribe to simply by logging on
to our website and signing up! This way you will
always know whats happening in the culinary
world and you stand a chance to win the most
amazing prizes.
So get reading, subscribe and start cooking!
Chat to you soon!
PS: A sneaky preview to whats in store in
December. You can look forward to a 12
GIVEAWAYS for 12 days before Christmas, and
we support the cancer association by donating
a portion of the cover price. A great way to start
the silly season.
08 GINJA FOOD
thefoodmagazine
Editor Jacqui Brown
jacqui@ginjamedia.com
031 563 0054
071 612 0056
Marketing Maggi van Rhyn
maggi@ginjamedia.com
011 234 4816
083 857 2731
Executive Chef & Consultant
Sean Rust
chefsean@ginjamedia.com
031 563 0054
079 246 5189
SENIOR Designer Kyle Mascia
design@ginjamedia.com
Yours in food
Designer ROSE COLLINGWOOD

rose@ginjamedia.com
Jacqui Brown
Printing CTP PRINTERS

Distribution ON THE DOT
Mail us at P O Box 20111
Durban North, 4016
Designed and manufactured using state of the art sur faces and technology,
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10 GINJA FOOD
FOOD NEWS
WHAT ABOUT
BEER?
WORDS: LEO DALY
GINJA FOOD 11
FOOD NEWS
s with all things it's best to start with the basics and go
from there. Beer is water, malted barley, hops and
yeast. That's it.
A little while ago in Samaria, a clever so-and-so discovered the secret of barley: because the grain stores
its energy as starch, it can be kept for years without
spoiling. But being a clever so-and-so, he also knew
he couldn't make alcohol from starch as yeast requires sugar to
produce booze. So he tricked his barley into thinking that spring
was sprung by wetting the grain and raising the temperature. The
barley, being thoroughly fooled, immediately converted its starch
into sugar. And hey-presto! Fermentable malt all year round.
But malt can't go it alone. If we are to talk about beer, we must
talk about hops. And if we are to talk about hops, we must talk
about a style of beer that's become synonymous with them: the
IPA, or Indian Pale Ale.
With IPAs, hops are given centre stage to flaunt their wonderful pine
and citrus aromas and their deliciously bitter taste. However, until
America grabbed hold of craft brewing and became obsessed
with hops, the cone-like flowers were added mainly as a preservative. So IPA's characteristics of hops and high alcohol were only
there to carry it through unspoilt to England's thirsty troops in India.
The same is true of imperial stouts and their average alcohol levels
of 9 13 percent. This characteristic strength was reached to move
the beer from the breweries of London to the royals of Tsarist Russia.
So there we are: malt and hops. But the unsung heroes of beer are
the tiny, tireless yeast cells. What yeast does, in very unscientific
terms, is eat sugar, burp carbon dioxide, and pee ethyl alcohol.
12 GINJA FOOD
Most alcoholic drinks do away with the carbonation part, but brewers relish it. They know that certain flavours need that lightness of
texture to really come to life: for example, weissbiers (wheat beers).
With their banana loaf and clove flavours, these beers need that
creamy head and fine carbonation to deliver the goods.
But let's bring things back home.
It's something of a disparity that with over 7,000 wines from which
to choose, the total literage of wine drunk in South Africa is wholly
dwarfed by that of beer. We are proud of our wines, but the truth is
that 57 percent of all alcohol drunk in this country is beer. We are a
beer nation. What's odd is that for the most part South African beer
has been characterised by a definite lack of character. Fizzy and
tasteless has been the general criticism.
Fizzy and tasteless? We need to address the elephant in the room.
Lager. To beer geeks this word carries such a distasteful connotation that at the inaugural English CAMRA beer festival many participants donned t-shirts reading, "What's the matter Lagerboy, afraid
you might taste something?" Yet, for all its criticism, lager remains
the most popular style and it sells in staggering quantities.
So it's something of a curiosity that most cans of lager are not lager
at all. The reason for this is that historically lagers were actually
lagered. That is, they were left to mature for months before being
put on the market. This lagering process creates darker, richer
beers. Pilsners, on the other hand, have always been lighter in
colour and cleaner in taste. Today, very few breweries give their
lagers anything more than a day's worth of maturation. So all those
staggering quantities of lager are actually staggering quantities of
pilsner.
FOOD NEWS
But this does little to change the fact that nothing

goes better with a hot curry than an ice-cold lager. Heat demands lager. This may be the kernel
of why the style is so popular in sunny South Africa,
but there are many other styles that could fill the
position and also give the Lagerboys something
to be afraid of.
If pressed to pick one beer to suit the climate
of South Africa and the temperaments of its
people, I'd have to say: "Saison." This is a pale
Belgian-styled beer that's brewed in winter to be
drunk over the summer months.
It's disappointing that we don't brew heavier
stouts and porters. After all, we do have cold
winters. But it's understandable that not everyone
wishes to drink a rich brew all year round. But
why saison isn't our national beverage, I just don't
know. Few other drinks capture that summery
feeling quite like it. With its faint tropical fruit and
meadow flowers, hints of earth and evening
breezes, it manages to be both completely engaging and effortlessly enjoyable.
So then, why isn't saison available from every
bottle store in the country? Well, I know of only
two breweries in South Africa that actually make
the stuff.
The good news is that within the last two years
there has been an explosion of South African microbreweries. Some are good but it must be said
that none are yet up to an international standard.
The bad news is that to cater for general tastes
most offer decently made but somewhat unexciting beers again, those lagers and pilsners.
Only a few microbreweries have dared to offer
niche styles like saisons, imperial stouts, barley
wines etc. Only a few, yes, but they are there.
Recently there's even been news of a Walker Bay
brewery specializing in Belgian-styled beers like
dubbels and tripels. Add to this the growing presence of barrel-aged beers and beers made with
local ingredients like rooibos and buchu, then the
prospects start to look good.
It will take time for people to accept that there
are beers that exist outside the boundary of lager.
But this will happen and when it does microbrewers will find themselves with more freedom for
experimentation. Then we'll get to see all that
great beer can be: elegant, complex, powerful
and delicious. Theres nothing to be afraid of,
Lagerboys. G
Opposite page:
Freshly picked hop
corns. Hops is one of
the main ingredients
used to produce beer.
On this page: The
Camra beer festival.
GINJA FOOD 13
FOOD NEWS
When I asked Gordon how

he became involved in the
hospitality business, he replied
dumb luck.
After a number of fits and starts both
at university and finally the corporate
world, he found himself wondering why
he should spend so much time away from
home, commuting back and forth at
weekends, if he was lucky. During his time
in the corporate world, he spent more
and more time cooking for his clients,
rather than going out to the interminable
restaurants, which had nothing to offer in
the form of enjoyable conversation and
companionship. During the course of these
cook-ins many of the clients became firm
friends, which planted the seed of him
getting involved in the hospitality industry.
It was on the 1st of April 2008, when
Gordon and his wife, Rose, finally bought
into their Karoozine dream, the Andries
Stockenstrm Guest House. It was not that
April Fools Day had anything to do with
their buying the guest house, but his earlier
comment of Dumb Luck seemed to be
prophetic, as no sooner had they signed
on the dotted line, along came the worst
recession since the collapse of Wall Street
in the thirtys. We were committed;
said Gordon, to make the best of an
unfortunate recession.
gordon
wright
of gordon s restaurant , G raaf - reinet

W ords + P hoto : T ony M ills
14 GINJA FOOD
I asked him why Gordons restaurant was

such a success, his comment was to keep it
small and simple, and support local within
a forty-kilometre radius. Small, meaning
a maximum of twenty diners. This allows
for interaction between the diners, most
leaving after a dinner as fledging friends,
Most of his supplies are sourced locally
with the exceptions of liquid refreshments,
wines and beer, as there are no distilleries
in the area. His wines are of the small
production and garagiste varieties. He also
maintains two vegetable gardens for his
kitchen. Because venison is a large part of
his cuisine, he personally hunts his supply of
venison from the surrounding farms. These
are mostly Kudu, Springbuck and Mountain
Reed Buck, which is a unique dish on the
menu. Using the trusted manvan an
aging thirty something Land Rover, the
FOOD NEWS
two are inseparable and joined at the hip.
On my short trip to Gordons home, the
grand old lady made the groaning and
squeaking noises befitting her age.
A surprise item on the menu is Spring Hare,
considered as vermin by most farmers.
Gordon has taken this dish to new heights
and made it the dish of choice.
By his own admission, Gordon cooks by
the seat of his pants, and as he has had
no formal training, with the exception of
a mercifully short stint at a national hotel
group, when he felt that formal training
would be an added plus, got sick of
peeling a never ending avalanche of
potatoes daily for weeks on end. Reason
prevailed and thankfully, he kicked that
idea into touch. The restaurant has no
fixed menu, instead the front of house
staff recite the menu to prospective diners
which cover a wide spectrum of clientele,
ranging from ambassadors to the local
farmer enjoying an evening out with his
family, explaining the salient points to
those who wish to know. The staff is drawn
from the local community, the majority
from disadvantaged backgrounds and
with no formal training in the industry.
They are put into the kitchen at ground
level, and under the guidance of Gordon
and his major domo, nicknamed the
General, but otherwise known as Maureen
Jacobus, when within earshot. Gordon
remarks that should a member of the
kitchen staff survive five years, it is time
for them to move on and start their own
establishment, as the training is based on
being self-sustaining. I asked Gordon to
explain what the Slow Cooking Movement
was all about? He explained that it all
started in Rome when McDonalds wanted
to put in a fast food outlet in the middle
of the major food district of Rome, which
incensed a large group of gastronomic
citizens, who believed that food should
be enjoyed at a leisurely pace with
good company and excellent wine. The
movement spread the word, and there are
now chapters all over the world and more
importantly, right here in Graaff-Reinet
in 2010, where he became the founder
member and head of the Karoo Slow Food
convivium.
Now to the book, Veld to Fork, I asked
Gordon what prompted him to write a
book? I have always wanted to write a
book, with hundreds of recipes floating

around in my head, but found that when I
wanted to write them down, I was always
changing them. I ended up with even
more recipes than I started out with. At
this point Rose, his wife, takes over by
saying, Usually when I start something,
some project or other, you can be sure
Gordon will pick up on it and take over.
With the procrastination on the recipe
issue, I decided to leave obvious clues
that I had written to Random House, the
publishers, that I had this book draft for a
Karoo cookbook, and in no time, with the
bait taken, there he was putting the book
together. . I love it when a plan comes
together. Reverse psychology at its best.
Gordon continues, We were exceptionally
lucky with our timing, we wrote to Linda
de Villiers regarding our book, Linda was
in a meeting at the time discussing the
fact that there had not been anything
from the Karoo in quite a while and that
something should be done about it. No
sooner than she got back to her desk, she
saw our manuscript and rushed back into
the meeting with the proposal. The rest is
history, as they say.
Once the reviews, bookings for talk shows
and arrangements for book signings
started to come through, some other
interesting facts started to filter
through. The Andries
Stockenstrm had just been
voted, the top guesthouse in
Graaff-Reinet, and is in the
top five in the country. Whilst
all the book production was
going on a, photographic
team was housed at the
guesthouse to do the
photography in sittu, where
a fair amount of head banging
went on, to lay down the
ground rules. Possibly a little
known fact is that Gordon, is a
more than able photographer
in his own right, having been involved in
motoring journalism. He concedes that
food photography is an art form in itself
and whilst pictures Gordon had taken
of Cows and various veggies were of
sufficient standard to be included in the
book, the really artistic material was done
by the production team. And what a good
job they did too, judging by the beautiful
photographs throughout the book. One
of the things that Gordon insisted on was

to have the first launch in Graaff-Reinet,
where it all started. What a launch it was,
seeing all the local suppliers, foodies, right
down to the humble employee. What a
proud moment for the Wright family. Welldeserved too, for all the blood, sweat and
tears that has gone into what was a family
creation.
Keep it
small and simple.
As we neared the end of the interview,

I asked if there were any anecdotes,
he would like to share with us. He came
back saying that Helen, the front of house
receptionist, had an Oom Andries
visitation on a couple of occasions. One
occurrence, her bedroom door in the
guest house opened by itself late one
evening, and a presence in the passage
outside the dining room, has been felt,
not only by Helen, but by guests finishing
off a pleasant evening with Gordon, all
mentioning that there was somebody
there. Do they have their very own
benign but voyeuristic and curious ghost?
The other anecdote was of the Harley
Davidson Club, Baden Chapter, who travel
extensively all over the world. They arrived
at Gordons Restaurant one
evening for a meal and at
the end of the proceedings,
as protocol demanded;
there was a singsong to
end off the festivities. The
kitchen staff had been
monitoring what was going
on and decided that the
German vocal attributes
were not quite up to Karoo
standards, so decided to
come out of the kitchen
singing their hearts out.
Well, this blew the Harley
crowd away, so much
so, that everyone involved got flags and
Harley Davidson memorabilia, and the
guesthouse was immediately declared the
South African headquarters of the Baden
Chapter. G
Andries Stockenstrm Guesthouse
& Gordons Restaurant
Tel.049 892 4575 | Cell.083 599 9302
mail: info@asghouse.co.za
GINJA FOOD 15
icy
summer
blends
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With a wide variety of roast and ground
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Globally, the coffee category is growing

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chocaholic youll love the indulgent
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A MA RU L A
A T OP 1 0 0 G LOBAL B RAND
Amarula is the only South African

brand to make it on to the list of the
w o r l d s t o p 1 0 0 p r e m i u m s p i r i t s b r a n d s
in terms of volumes sold, according to
Impact Databank, a US-based company
that is a leading source for drinks
statistics and analysis. The list features
brands that sell in excess of a million
9 - l i t r e c a s e s a n n u a l l y.
distinctive for its immediate association

with Africa and elephants, highlighted in
m u c h o f t h e b r a n d s m a r k e t i n g .
Placed in 81st position, it has also

taken the 36th spot on the recently
p u b l i s h e d I WS R l i s t o f t h e m o s t p o p u l a r
spirits brands sold globally in travel
r e t a i l ( i . e . t h e d u t y - f r e e c h a n n e l ) . At
the beginning of 2013, Amarula was
identified as the seventh most frequently
r e q u e s t e d l i q u e u r a m o n g s t t h e w o r l d s
top style bars by Drinks International.
A d d i t i o n a l l y, l o c a l l y, i t w a s r a n k e d
amongst the top ten spirits brands in
t h e S u n d a y T i m e s To p B r a n d s s u r v e y
published last month.
One of the most effective ways of

building custom is through sampling, she
confirmed. The brand has an extremely
hig h t r i a l-to-conversion rat io. Once
people are introduced to it, they also
f i n d i t t o b e e x t r e m e l y v e r s a t i l e . Pe o p l e
enjoy it as an affordable indulgence to
w i n d d o w n o r a t p a r t i e s o r c l u b s . It a l s o
is a great way to end a meal, ser ved with
o r e v e n a s d e s s e r t .
Global marketing spokesperson Siobhan

Thompson said that what gave Amarula
the edge in an intensely competitive
g l o b a l m a r k e t w a s t h e u n i q u e f l a v o u r,
derived from the tang y marula fruits
har vested at the height of summer from
trees indigenous to sub-Saharan Africa.
She said the brand, distributed to over
100 countries worldwide, was also
T h e a u t h e n t i c i t y o f A m a r u l as o r i g i n s ,
its romantically exotic provenance
and the fact that marulas are loved by
elephants and other animals of the wild,
l e n d i t a v e r y s p e c i a l a l l u r e .
The increasing affluence of Africa

had fuelled good growth across the
c o n t i n e n t , s h e s a i d . It w a s t h e c a t e g o r y
leader in b oth Angola and Kenya and
continued to attract loyalists in many
other countries, notably Nigeria,
Mozambique, Z imbabwe and Z ambia.
Amarula has also become a highly
desirable drink across L atin America,
particularly Argentina and Chile, while
maintaining its position as the
indisputable market leader in Brazil. In
Asia it continues to make great gains,

a s i n Au s t r a l i a .
T h o m p s o n b e l i e v e s t h a t A m a r u l as
reputation is considerably enhanced
by its active support for social and
e n v i r o n m e n t a l s u s t a i n a b i l i t y. T h e n o t f o r - p r o f i t A m a r u l a Tr u s t f u n d s r e s e a r c h
into elephant behaviour as the basis for
elephant conser vation programmes in
public and private game reser ves. The
Amarula Elephant Research Programme,
run by Professor Rob Slotow of the
Un i v e r s i t y o f Kw a Z u l u - N a t a l , i s w o r l d renowned for its work.
The trust also funds field guide training
for young people keen to work in
c o n s e r v a t i o n . It f u n d s j o b c r e a t i o n
programmes, establishes and maintains
boreholes to ensure communities close
to Phalabor wa in Limpopo have access to
p o t a b l e w a t e r, a n d r u n s a n e a r l y - l e a r n i n g
centre close to the town for young
children, many of whose mothers are
har vesters of the marulas for Amarula.
When people discover how their
support for Amarula sustains
communities and promotes conser vation,
it makes the brand an even easier
c h o i c e , s a y s T h o m p s o n .
22 GINJA FOOD
FOOD INTERESTS
Kiwi
health kick
Whats brown on the outside, fuzzy, can tenderise meat and

repair damaged DNA in humans? The incredible KIWI FRUIT.
This amazing little fruit dates back to China over 700 years
ago, where it was considered a delicacy and was consumed
for health and well-being purposes. The kiwi is still Chinas
national fruit which is not surprising, since its jam-packed
with goodness.
In a world obsessed with healthy lifestyles and radical diets,
surprisingly few people know that, gram for gram, kiwis
contain the highest content of vitamins and minerals of all
fruits. Kiwis have high doses of Vitamins C and E and BetaCarotene making it a great antioxidant. They also contain
Potassium and Magnesium promoting a healthy heart. Kiwis
have high levels of Folate (folic acid), which is very important
for pregnant woman, as it helps prevent natural birth defects
and improves cognitive function in children. It can also aid
in cardio-vascular health. Kiwis are a natural source of fibre
and can be eaten to relieve bloating and digestive issues.

Eating Actinidia deliciosa, the common kiwi fruit, on a
daily basis, or even a few times a week, can have wonderful
health benefits that range from lowering the risk of blood
clots, improving respiratory-related problems (e.g. asthma
and wheezing), to protecting against Age-Related Macular
Degeneration (ARMD) which is a common cause of vision
loss in older people.
In fact, eating two kiwis a day, can even repair DNA
(deoxyribonucleic acid) and reduce damage to cells
caused by oxidative stress stemming from free radicals.
Just when you think it cant get better, kiwis produce an
enzyme, Actinidin, which is a natural tenderizer. Simply
peel the kiwi and mash it on to a piece of meat and in 1015 minutes, you will have a tender steak and a whole new
appreciation for this amazing little fruit.G
GINJA FOOD 23
FOOD INTERESTS
Kiwi FRUIT
Cheesecake
Serves: 10 -12
Prep time: 20min
2 tubs of 250 g cream cheese, softened
2 cups ricotta cheese, drained (see Tip)
(500 ml)
1 cup sour cream (250 ml)
1 cups granulated sugar (375 ml)
5 eggs
3 medium kiwis, peeled & pureed
cup all-purpose flour (125 ml)
2 Tablespoons fresh lime juice (25 ml)
1 Tablespoon vanilla (15 ml)
Decorate:
3 medium kiwis, peeled & sliced thinly
6. Cool on a rack for 2 hours. Cover with
wire whisk until creamy and yellow.
plastic wrap and refrigerate for at least 6
3. Add salt, corn-starch, half the sugar,
hours before decorating.
vanilla, and hot milk. Beat well.
Decoration:
4. Cook over boiling water until custard
Place sliced kiwis on top of cheesecake. In
thickens, about 8 minutes.
a small saucepan, bring apricot preserves
5. Leave to cool.
to medium heat. Press through a sieve.
6. Beat egg whites until stiff and then
Brush on top of kiwis. This will keep the fruit
gradually add the rest of the sugar.
looking fresh.
7. Fold in the cooled custard, mashed kiwi,

and whipped cream.
TIP: 1. To drain ricotta, place a fine mesh
8. Pour into wine goblets and chill. Top
strainer over a bowl, place the cheese in
each with a slice of kiwi.
the strainer and let stand for at least 1 hour

or overnight in the refrigerator. 2. Try to
use fresh lime juice. Bottled lime juice can
have a metallic taste.
cup apricot preserve (125 ml)
1. Preheat oven to 180C.

2. Prepare pan: 23 cm cheesecake or
spring form pan with 7.5 cm sides, lined
with parchment paper.
3. For the filling: In a large mixing bowl,
beat cream cheese, ricotta, sour cream,
and sugar on medium-high speed for 3
minutes. Add eggs, one at a time, beating
after each addition.
4. Stir in kiwi puree, flour, lime juice, and
vanilla. Pour into prepared cheesecake
pan.
5. Bake in preheated oven for 55 to 65
minutes or until the top is light brown and
the centre has a slight jiggle to it.
24 GINJA FOOD
Kiwi FRUIT
FRIDGE custard
Grilled Tuna
with Strawberry &
Kiwi FRUIT Salsa
Serves: 2
Prep Time: 20min
Serves : 6
2 x 200g Tuna steak
Prep time: 20 min
cup apple cider vinegar
1 cup mashed ripe kiwi (about 5 small)
4 tablespoons light soy sauce
1 whole kiwi
1 teaspoon garlic, minced
2 eggs, separated
1 teaspoons sugar
1 pinch salt
3 kiwi fruits, peeled & diced
2 Tablespoons corn-starch
cup strawberries, diced
5 Tablespoons sugar
cup cilantro, chopped
1 teaspoon vanilla
1. To prepare the salsa, mix the vinegar,
1 cup whole milk, very hot
soy sauce, garlic, sugar, kiwis, cilantro, and
cup whipping cream, whipped
strawberries. Set aside.
1. Strain mashed kiwifruit to remove excess
2. Grill the tuna steaks to your liking.
juices.
3. Top each steak with a few tablespoons
2. In double boiler, whisk egg yolks with
of the salsa, and enjoy.
FOOD INTERESTS
GINJA FOOD 25
y
h
t
l
a
e
H
The
alternative
26 GINJA FOOD
FOOD INTERESTS
South Africas growing
fast food habits may be quicker,

easier and more convenient
but ultimately we are creating
a health disaster.
South Africa has a huge burden of disease, fuelled
by a range of risk factors, with illness and disease as
well as death figures showing up as high. Results by
the first South African National Health and Nutrition
Examination Survey (SANHANES) recently showed
that nearly 80% of South African women surveyed
had a waist circumference of more than 80cm,
which is regarded as the cut-off point for obesity.
Our pallet for quick and tasty meals is only fuelling
the problem.
Dietitian Nathalie Mat explains that South Africa
suffers from what is called a double burden of
disease. A portion of our population is struggling
to secure enough food to eat and another is
consuming too much food and is becoming
overweight.
The SANHANES, released in August, shows that over
45% of South Africans are food secure. Out of our
food secure population, which refers to households
that have constant access to food, Nathalie
says that a growing issue is the time pressure
that influences our eating habits. Modern life is
incredibly busy. Many more women work now than
before and dinner has to be prepared in a very
short space of time, she explains.
Nathalie says that people arent necessarily lazy
when it comes to eating, but rather that food
preparation has become less of a priority. There
are many adverts to help busy people cut down
on cooking time and fast food companies are part
of the advertising. Fast foods may have become a
really convenient and easy option for some.
The problem with this, she says, is that fast foods

tend to be low in vegetable content and the
cooking methods used tend to make them high in
fat. Nathalie explains that a fast food diet is unlikely
to provide you with the vitamin and minerals that
you need to keep your body functioning optimally.
Its also likely to be high in fat and low in fibre.
When last were you offered the option of a wholewheat bun for your burger?
With SANHANES showing that South Africans are
developing lifestyle diseases from a young age,
with diabetes, high blood pressure and cholesterol
starting to peak from as early as 25, Nathalie says
the problem is that when we eat more energy that
is used in a day, we gain weight. Fast foods tend
to be very high in energy as they tend to be high
in fat. Fat is a very concentrated source of energy
and so we dont need to eat a large volume of
fatty food to gain weight. Being overweight is one
of the greatest factors that increase the risk of
developing diseases of lifestyle like diabetes, high
blood pressure, high cholesterol and cancer.
Planning is the most crucial step to improving
the quality of ones diet, Nathalie says. While this
doesnt mean writing down a full meal plan and
dedicating hours to chopping vegetables, she
explains that one tip is to have enough food to
cook a healthy dinner and then take left-overs for
lunch the next day. Its about making sure that
you have healthy foods in the house and that they
are replenished when you run out. Small changes in
your current daily habits can greatly improve your
diet quality.
If you want to avoid becoming a South African
statistic, skip the drive-through this evening and opt
for fresh food made in your very own kitchen. G
GINJA FOOD 27
FOOD INTERESTS
Burgers
Karoo Lamb BURGERS with

Indian Spices & Yogurt-Mint Sauce
Serves: 4
Prep Time: 20 30 min
1 pound boneless lamb shoulder,
trimmed and cut into 1-inch pieces
2 Tbs olive oil, divided
cup finely chopped onion
cup finely chopped shallots
2 Tbs minced garlic, divided
tsp ground cumin
tsp ground coriander
tsp ground cardamom
tsp ground mustard
tsp ground turmeric
1
8 tsp ground red pepper
Dash of grated whole nutmeg
2 Tbs finely chopped fresh mint, divided
3
4 tsp kosher salt, divided
2 red bell peppers
cup 2% low-fat Greek-style plain
yogurt
1 Tbs fresh lemon juice
tsp freshly ground black pepper,
divided
Cooking spray
4 hamburger buns, toasted
2 cups torn radicchio
1. To prepare grinder, place feed shaft,
blade, and pie plate in freezer for 30
28 GINJA FOOD
minutes or until well chilled. Assemble

grinder just before grinding.
2. Arrange lamb pieces in a single layer
on jelly-roll pan, leaving space between
each piece. Freeze 15 minutes or until
meat is firm but not frozen. Combine
lamb and 1 tablespoon oil in large bowl;
toss to combine. Pass lamb through
meat grinder completely. Immediately
pass meat through grinder a second
time. Cover and chill.
3. Heat the remaining 1 tablespoon
oil in a medium non-stick skillet over
medium heat. Add onion and shallots;
cook 15 minutes or until onions are
golden, stirring frequently. Stir in 1
tablespoons garlic, cumin, and next
6 ingredients (through nutmeg); cook
1 minute. Remove from heat; cool to
room temperature.
4. Combine lamb mixture, onion mixture,
1 tablespoon mint, and teaspoon
salt. Divide mixture into 4 equal portions,
gently shaping each into a 3cm thick
patty. Press a nickel-sized indentation
in the centre of each patty. Cover and
chill until ready to grill.
5. Preheat broiler.
6. Cut bell peppers in half lengthwise;
discard seeds and membranes. Place
pepper halves, skin sides up, on a foillined baking sheet; flatten with hand.
Broil 9 minutes or until blackened. Place
in a zip-top plastic bag; seal. Let stand
10 minutes. Peel and cut each pepper
portion in half.
7. Preheat grill to medium-high heat.
8. Combine remaining 1 tsp garlic,
remaining 1 tablespoon mint, yogurt,
juice, teaspoon salt, and 18 teaspoon
black pepper in a medium bowl. Set
aside.
9. Sprinkle patties evenly with remaining
teaspoon salt and remaining 18
teaspoon black pepper. Place patties
on a grill rack coated with cooking
spray; grill 4 minutes or until grill marks
appear. Carefully turn patties; grill
3 minutes or until desired degree of
doneness. Place 1 patty on bottom
half of each bun; top each serving with
FOOD INTERESTS
2 tablespoons yogurt mixture, cup
radicchio, 2 bell pepper strips, and top
half of bun.
Nutritional Information :
Amount per serving
Calories: 398
Fat: 15.7g
Saturated fat: 4.1g
Monounsaturated fat: 7.8g
Polyunsaturated fat: 2.3g
Protein: 31.5g
Carbohydrate: 32.9g
Fibber: 3.3g
Cholesterol: 74mg
Iron: 4.5mg
Sodium: 656mg
Calcium: 153mg
Carbonara
Pasta Carbonara Florentine

Serves: 4
Prep time: 30 min
6 centre-cut bacon slices, chopped
1 cup finely chopped onion
2 tablespoons dry white wine
1 package bagged prewashed baby
spinach
230g uncooked gluten-free spaghetti
cup grated fresh Parmesan cheese
tsp salt
tsp freshly ground black pepper
1 large egg
1 large egg white
3 Tbs chopped fresh parsley
1. Heat a large non-stick skillet over
medium heat. Add bacon to pan; cook
5 minutes or until crisp, stirring frequently.
Remove bacon from pan, reserving 2
teaspoons drippings in pan; set bacon
aside.
2. Add onion to drippings in pan;
cook 3 minutes or until tender, stirring
frequently. Add wine; cook 1 minute
or until liquid is reduced by half. Add
spinach; cook 1 minute or until spinach
wilts, stirring constantly. Remove from
heat; keep warm.
3. Cook pasta according to package
directions, omitting salt and fat. Drain
well, reserving 1 tablespoon pasta

water. Immediately add pasta and
reserved pasta water to spinach mixture
in pan. Add reserved bacon; stir well to
combine. Place pan over low heat.
4. Combine cheese and next 4
ingredients, stirring with a whisk. Add to
pasta mixture, tossing well to coat. Cook
1 minute. Remove from heat. Sprinkle
with parsley. Serve immediately.
Amount per serving
Calories: 373
Fat: 9.8g
Saturated fat: 4.3g
Protein: 16.1g
Carbohydrate: 55.1g
Fibber: 2.8g
Cholesterol: 72mg
Iron: 5.6mg
Sodium: 773mg
Calcium: 257mg
Crisps
Pear and Ginger Crisp

Serves :8
Prep time : 45 min 1 hour
cup packed brown sugar
cup water
1 tsp grated lemon rind
2 Tbs fresh lemon juice
tsp ground ginger
1.1 kg pears, peeled, cored, and sliced
Cooking spray
cup all-purpose flour
1 tsp ground ginger
tsp salt
3 Tbs chilled butter, cut into small pieces
1 slices white bread
cup slivered almonds, ground
cup finely chopped pecans
Preheat oven to 180.
Heat a large non-stick skillet over
medium heat. Add first 6 ingredients;
cook 5 minutes, stirring occasionally.
Place pear mixture in a 2-quart
GINJA FOOD 29
FOOD INTERESTS
casserole lightly coated with cooking
spray.
Lightly spoon flour into a dry measuring
cup; level with a knife. Combine flour,
cup brown sugar, 1 teaspoons
ginger, and salt; cut in butter with a
pastry blender or 2 knives until mixture
resembles coarse meal.
Place bread in a food processor; pulse
10 times or until crumbs measure cup.
Stir breadcrumbs and nuts into flour
mixture.
Sprinkle flour mixture evenly over pear
mixture. Bake at 180 for 40 minutes
or until filling is bubbly and topping is
golden.
Nutritional Information:
Amount per serving
Calories: 305
Calories from fat: 28%
Fat: 9.6g
Saturated fat: 3.1g
Monounsaturated fat: 4g
Protein: 3.4g
Carbohydrate: 55.1g
Fibber: 4.7g
Cholesterol: 12mg
Iron: 1.8mg
Sodium: 155mg
Calcium: 53mg
Salad
Arugula Salad with Chicken and

Apricots :
Serves:4
Prep time: 30min
2 (200g) skinless, boneless chicken
breast halves
1 Tbs chopped fresh parsley
2 tsp chopped fresh tarragon
tsp salt, divided
Cooking spray
3 Tbs olive oil
4 tsp white wine vinegar
Dash of freshly ground black pepper
4 cups baby arugula
4 cups mixed salad greens
30 GINJA FOOD
3 apricots, pitted and thinly sliced

3 cup thinly vertically sliced red onion
Method :
1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of
heavy-duty plastic wrap; pound each
piece to 1cm thickness using a meat
mallet or small heavy skillet. Sprinkle
chicken with parsley, tarragon,
teaspoon salt, and teaspoon pepper.
3. Place chicken on grill rack coated
with cooking spray; grill 4 minutes on
each side or until done. Transfer to a
plate; cool to room temperature.
4. Combine oil, vinegar, remaining
teaspoon salt, and dash of pepper in a
small bowl, stirring with a whisk.
5. Combine arugula, greens, apricots,
and onion in a large bowl. Pour
vinaigrette over arugula mixture; toss
well to coat. Place about 2 cups
arugula mixture on each of 4 plates.
Cut chicken breast halves crosswise into
thin slices; top each serving evenly with
chicken. Serve immediately.
1
Amount per serving
Calories: 243
Fat: 12.9g
Saturated fat: 2.1g
Protein: 22.2g
Carbohydrate: 10.1g
Fibber: 2.9g
Cholesterol: 54mg
Iron: 2.1mg
Sodium: 364mg
Calcium: 86mg
Pizza
with Caramelized Fennel,

Onion, and Olives
Serves: 6
Prep time: 60 min
Dough:
1 tsp dry yeast
2
3 cup warm water
2 cups all-purpose flour, divided
tsp salt
Cooking spray
2 tsp yellow cornmeal
Topping:
1 Tbs olive oil
4 cups thinly sliced fennel bulb (about 4
small bulbs)
2 cups thinly sliced onion
tsp salt
tsp dried oregano
tsp dried thyme
tsp black pepper
Remaining ingredients:
1 cup bottled tomato-basil pasta sauce
(such as Classic)
1 cup shredded part-skim mozzarella
cheese
cup coarsely chopped pitted
kalamata olives
1. To prepare dough, dissolve yeast in
warm water in a large bowl, and let
stand 5 minutes. Lightly spoon flour into
dry measuring cups; level with a knife.
Add 1 cups flour and salt, and beat
with a mixer at medium speed until
smooth. Turn dough out onto a floured
surface. Knead until smooth and elastic
(about 10 minutes); add enough of
remaining flour, 1 tablespoon at a time,
to prevent dough from sticking to hands
(dough will feel tacky).
2. Place dough in a large bowl coated
with cooking spray, turning to coat top.
Cover and let rise in a warm place,
free from drafts, 45 minutes or until
doubled in size. (Press two fingers into
the dough. If an indentation remains,
dough has risen enough.) Punch dough
down; knead 5 times, and let rest for 15
minutes. Roll dough into a 28cm circle
on a floured surface. Place dough
on a (30 cm) pizza pan or baking
sheet coated with cooking spray and
sprinkled with cornmeal. Crimp edges of
dough with fingers to form a rim.
3. To prepare the topping, heat the
oil in a large non-stick skillet coated
with cooking spray over medium-high
heat. Add the fennel and the next 5
ingredients (fennel through black
FOOD INTERESTS
GINJA FOOD 31
FOOD INTERESTS
pepper), and cook for 20 minutes or
until golden, stirring frequently.
4. Preheat oven to 230C.
Spread sauce over crust, leaving a
cm border; sprinkle with fennel mixture,
cheese, and olives. Bake at 230C for 18
minutes or until browned
Amount per serving
Calories: 296
Calories from fat: 23%
Fat: 7.5g
Saturated fat: 2.6g
Protein: 11.9g
Carbohydrate: 45.4g
Fibber: 4.5g
Cholesterol: 10mg
Iron: 3.1mg
Sodium: 653mg
Calcium: 220mg
S mores
Gluten-Free Smore Bars:

Serves: 24
Prep time: 3h 35min
5 gluten-free digestive biscuits, broken
cup gluten-free flour
cup chilled unsalted butter, cut into
1cm pieces
1 large egg
6 Tbs heavy whipping cream
2 bars semisweet chocolate, chopped
2 cups miniature marshmallows
1. Preheat oven to 180.
2. Line an 8-inch square metal baking
pan with aluminium foil, allowing foil to
extend over edge of pan.
3. Place digestive biscuits in a food
processor; process until finely ground.
Weigh or lightly spoon flour into dry
measuring cups; level with a knife. Add
flour and sugar to crumbs; pulse until
combined. Add butter; pulse 15 times
or until blended. Add egg; process until
moist. Press crumb mixture into bottom
of prepared pan.
32 GINJA FOOD
4. Bake at 180 for 15 minutes. Cool

completely in pan on a wire rack.
5. Cook cream in a heavy saucepan
over medium-high heat to 180 or
until tiny bubbles form around edge
(do not boil). Remove from heat. Add
chocolate, stirring until smooth. Fold
in marshmallows. Spread chocolate
mixture over cooled crust. Cover and
chill 2 hours and 30 minutes or until firm.
Holding edges of foil, lift mixture from
pan, and carefully peel off foil. Place on
a cutting board. Cut into bars.
Nutritional Information
Amount per serving
Calories: 138
Calories from fat: 0.0%
Fat: 6.7g
Saturated fat: 3.9g
Monounsaturated fat: 1g
Protein: 1.5g
Carbohydrate: 19.1g
Fibber: 0.9g
Cholesterol: 19mg
Iron: 0.2mg
Sodium: 24mg
Calcium: 10mg
TRAVEL ABROAD
GINJA FOOD 35
TRAVEL ABROAD
As we stared
at the appetizing delicate sweets that filled the

window of a Palermo pastry shop,
my daughter turned to me saying:
mother, Doesnt this remind you of
the dessert stalls in a Moroccan
or Tunisian marketplace? I had no
quarrel with her observation for
almost all the pastries and many
of the other dishes of Sicily have
an Arab origin. The Arabs/Muslims
have left the legacy of their cuisine,
especially mouth-watering sweets,
in all the Mediterranean countries
they once called home.

Although a lot of other countries also influenced the cuisine , it was the Arabs who left the greatest imprint on the cuisine
of Sicily - the largest Italian island. Their foods have impregnated
Sicilys cuisine with an unmistakable Arab touch. During their 250year rule of the island - they arrived in the early 9th century - the
Arabs left their stamp on all aspects of life. Walking the narrow
and winding streets, better to do so during the day, of the historic
Kalsa, from Arabic al-khalisah: the pure, one cannot but envision
the hustle and bustle of Arab society in this once Arab quarter.

By the 10th century the Arabs had made Sicily the Bride
of the Mediterranean. In the fields of architecture, education, industry, commerce and especially agriculture, Sicily became the
showplace of Europe. Palermo, which they made their capital,
grew into a city of great luxury and a centre of Islamic civilization.

When the Normans conquered the island towards
the end of the 11th century, they were dazzled by the sophistication of the civilization they found. The Normans adopted
many customs and institutions from their predecessors, particularly in the field of architecture, civil service, literature, dress
and food, creating a unique blend of Christian-Islamic culture.
Palermos Cappella Palatina, the royal chapel of the Norman
kings, built by Roger II, for example, reflects the fusion of the two
36 GINJA FOOD
Above: Arabian peppers and fruit.

Right: Italy, Palermo, Vucciria, Piazza San Domenico fruit market
in its decoration of medallions bearing Kufic inscriptions and

its Arab arches. The Palermo Cathedral with its Gothic portico
bearing unique Arabic inscriptions and the Fatimid style Castello di Zisa (from Arabic al-caziz: the noble) and La Cuba Palace host Arab gardens that attest to the history of Arab rule.

In the Muslim era, agriculture flourished, as it never had
before the Arab conquest or after their demise. Countless new
plants were introduced and less than a century after the conquest
Sicily became known as the Garden Island of Southern Europe.

The Arabs brought with them citrus fruits and cultivated them on a wide scale. Lemon (Italian limone from
the Arabic laymun) and orange (arancia from the Arabic al-naranjah) orchards were to be found in all parts of
the island. Today, they are so widespread that the aroma of their flowers, which still carry an Arabic name, zgara, originally Arabic zahr, hovers over every path and road.

From the repertoire of plants found in their former
homelands, the Arabs also introduced into the island, among
others, a great number of the fruits, spices and vegetables,
many of which still carry their Arab names. Buckwheat (Italian
saraceno), from the Arabic sharqiyin (of the east) and saffron
(zafferano Arabic zafaran); are two of these food plants.
TRAVEL ABROAD
GINJA FOOD 37
TRAVEL ABROAD
I love Italian food but

thats too generic a term
for whats available now:
you have to narrow it
down to Tuscan, Sicilian,
and so on
Opposite page, clockwise from top: Sicilian man cutting tuna fish at Palermo market;
Cardi in Ballaro; cooked red peppers; local Sea Bass, Sicilys favorite prefered fish.

In the field of Sicilian culinary arts, the Muslims had
a profound effect. They infused the islands cuisine with an
unmistakable Arab touch. The rich foods of the Middle
East, candied fruits and stuffed vegetables, new methods of preserving food, the drying of fruits and vegetables and the art of distillation were some of the contributions made by the Arabs to the Sicilian kitchen
and, to some extent , the cuisine of the whole of Italy.

Today, the islands dishes are more adventurous than the ones to be found in the remainder of Italy. They are spicier and sweeter than those
of the mainland - even pasta is made piquant.

Dessert-making is, perhaps, the most important
contribution made by these eastern conquerors to Sicilian
cuisine. When the Arabs introduced sugar to the island they
made possible a whole series of desserts such as cassata,
cannoli, cubbaita and torrone. They also brought sweets
made from almonds, and the art of making ice cream and
sherbet into Sicily. From the island these spread to the remainder of Italy, then to all of Europe. Today, such Sicilian foods as Cscusa (Semolina and Fish Soup), Pesto Trapanese (Spaghetti with Almonds), and Pasta con le Sarde
(Macaroni with Sardines) are reminders of the Arab past.
38 GINJA FOOD

From the inherited kitchen developed in these
medieval centuries, Sicily today is filled with outdoor markets especially in Palermo, which are saturated with outdoor eating places. To onlookers, their striking similarity to
the old souks of Cairo or Damascus is obvious.

Roaming through the Palermo markets of Capo
and Ballaro we sampled their many foods. From among
these were: Arancina, a type of deep-fried stuffed rice
ball, one of the most popular street foods in Sicily; Sfincione a type of pizza topped with tomato sauce, and
onions and Pani ca Meusa, spleen boiled in, a oil and
served with cheese and other tidbits - all street food
much loved by hungry travellers and Sicilians alike.

Yet even though street food entices locals and tourists Palermo offers in its 802 restaurants world class dishes, a
good number with Arab roots. My favourite places to go are
two traditional Sicilian restaurants, Il Mirto e la Rosa, always full
of locals and with a friendly and pleasant atmosphere; and
Gagini Restaurant, considered to be the first social restaurant
in Palermo, a place where you can eat and discuss the world.
Specializing in all types of seafood and traditional Sicilian desserts, a visitor cannot go wrong dining in this culinary jewel of
Palermo. G
TRAVEL ABROAD
TRAVEL ABROAD
LOVE FOR
SICILIAN
CUISINE
Feasting is still an incredibly important part of Sicilian life.
None of lifes milestones, birth, baptism, first communion,
marriage, is considered properly marked without a
substantial feast, accompanied by plenty of Italian wine,
although much of this is also a matter of keeping up
appearances. In the North they explain this as Il culto
della famiglia e del mangiare.
40 GINJA FOOD
sicilian Roasted
Artichokes with Lemon
GINJA FOOD 41
TRAVEL ABROAD
Grilled Sardines
with Salmoriglio Sauce
42 GINJA FOOD
TRAVEL ABROAD
sicilian Roasted
Artichokes with Lemon
Artichokes
Olive oil
Fresh lemons
Salt
Preparing the artichokes: 1. Trim all the
little leaves off around the bottom of the
artichokes. 2. Trip off the pointy end using a
serrated knife. 3. Trim off the thick ends of the
stem. 4. Cut off the pointy ends of the leaves.
(for presentation purposes) 5. Cut in half and
remove the prickly/fuzzy choke in the center.
Use a spoon or little knife. As you finish each
half, put into a bowl filled with cold water
and the juice of one lemon.
1. Prepare the artichokes as shown above.
If soaking the artichokes in water, drain and
pat dry. Preheat oven to 190C. 2. Select
pan be sure the pan allows each artichoke
half to lay flat. Drizzle bottom of pan with
a few tablespoons of olive oil. 3. Slice one
lemon you should have at least one slice
for each artichoke half. Place the lemon
slices in the pan. Take each artichoke half
and rub with olive oil and place cut-side
down on a lemon slice. Dont worry if you
have extra lemon slices in the pan. 4. Seal
the pan tightly with foil and place in oven.
Roast the artichokes until the centers are
tender about 45 minutes to an hour. 5.
Remove from oven. Turn artichokes cut side
up and sprinkle with salt. Squeeze the juice
of another lemon on top prior to serving.
Grilled Sardines
with Salmoriglio Sauce
12 cup extra-virgin olive oil
Juice of 2 lemons 14 cup of hot water
1 large clove of garlic, finely minced
1 teaspoon oregano, dried

2 tablespoons fresh parsley, finely chopped
Salt and ground black pepper to taste
12 fresh sardines, cleaned
Extra lemons, sliced thinly
1. In a small bowl, combine all the
ingredients up to the salt and freshly ground
pepper. Whisk until all the ingredients are
incorporated. Add the salt and pepper to
taste. 2. Prepare a medium hot grill. Spray
or wipe the grill with oil. Season the sardines
with a little olive oil and a sprinkle of salt.
When grill is hot, grill until fish are cooked
through and nicely charred, only about 2-3
minutes per side. 3. Remove from grill and
place on a platter. Drizzle the sauce over the
sardines. Serve the extra on the side along
with extra lemons. Serve warm.
Fusilli with Eggplant,

Tomatoes, Capers, Pine
Nuts and Raisins
2 medium sized eggplants
14 cup extra virgin olive oil
1 small onion, diced
3 cloves garlic, minced
12 cup pine nuts
13 cup capers (rinsed if using salted;
drained if using vinegar-packed)
12 cup raisins or currants
1 can diced San Marzano tomatoes in their
juice
Salt and Freshly ground pepper
450g fusilli pasta (or similar shape)
12 cup freshly grated Parmigiano
Reggiano cheese
12 cup basil leaves, diced
1. Slice eggplants into 12 inch slices, crosswise.
Place in colandar and salt. Allow to rest for
30 minutes to allow bitter juices to extract
from eggplant. Flip to other side, salt and
allow to rest for another 30 minutes. Rinse

eggplant slices. Dry with paper towels. Dice
to 14 to 12 inch pieces. 2. Over medium high
heat in a heavy saucepan, heat the olive
oil and then saut the diced onion until
soft (about 5 minutes). Add the garlic and
saut for another minute. Stir in the diced
eggplant and saut until the eggplant
is tender (about 10 minutes). 3. Stir in the
pine nuts, capers and raisins. Saut for a
few minutes. Add the diced tomatoes. 4.
Simmer for 15 minutes until the eggplant
is soft and tomatoes have broken down.
Season to taste with salt and pepper. 5. In
the meantime, bring a pot of salted water
to boil. Add the fusilli and cook according
to package directions until al dente (about
12 minutes). Drain pasta and add to pasta
sauce. 6. Cook for about a minute to allow
the sauce to coat the pasta. 7. Place
in serving dish. Stir in the freshly grated
Parmigiano cheese. 8. Sprinkle with basil.
Pasta con le sarde

(Pasta with sardines)
13 cup sultanas, soaked in 12 cup dry
white wine
12 teaspoon saffron stamens
14 cup extra virgin olive oil
1 clove garlic, peeled and bruised
14 cup fresh breadcrumbs
12 cup pine nuts
1 head baby fennel
1 onion, finely diced
1 cup fennel fronds
1 fresh chilli, chopped
12 sardines, filleted
1 lemon zest
375g bucatini or spaghetti
1. Soak the sultanas in white wine (you can
use water instead) and set aside. 2. Soak the
saffron in a little bit of water and set aside.
GINJA FOOD 43
TRAVEL ABROAD
The
national
dish of
Sicily
Pasta con le sarde
44 GINJA FOOD
TRAVEL ABROAD
3. Heat the garlic with a splash of olive oil in

a large frypan. 4. When it starts to become
fragrant, add the breadcrumbs and cook
on medium heat, stirring frequently until they
become golden. Place them in a bowl and
discard the garlic. 5. In the same pan, place
the rest of the olive oil, half the fennel fronds
and the onion and cook until softened,
about 8 to 10 minutes on low heat. 6. Whilst
you are doing this, heat a large pot of salted
water in which you will cook the pasta. 7.
Add the grossly chopped head of fennel to
the water. When it is boiling, add the pasta
and cook for the required time according
to the instructions on the packet. 8. When
you have about 5 minutes to go before the
pasta is ready, add the sultanas with wine,
saffron, chilli, pine nuts and the sardine fillets
and then turn the heat up to medium-high.
9. Stir the sauce with a wooden spoon fairly
regularly and after about 3 minutes, remove
from the heat.
Involtini di Manzo
(Sicilian Beef Rolls)
1 cup of breadcrumbs
13 cup of fresh young Pecorino
cheese
13 cup of grated Parmigiano
reggiano
2 tablespoons pine nuts (pignoli)
2 tablespoons raisins
2 cloves of garlic, diced
3 tablespoons fresh parsley, chopped
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
8 slices of very thin beef (you can
usually find meat labelled braciole
meat in the market)
4 very thin slices of mortadella or
prosciutto
Olive oil to fry
To finish:
Homemade tomato sauce

(if finishing in sauce)
2 Eggs, Freshly ground breadcrumbs
and lemons (if finishing with lemon)
side roughly 3-5 minutes per side. Remove

from pan once browned. 5. Once all rolls are
browned, place back in skillet and cook over
medium low heat until cooked through
about 20 minutes. 6. Remove toothpicks and
1. Place the breadcrumbs in a medium sized

bowl. Add the Pecorino, parmigiano, pine
nuts, raisins, garlic and parsley. Toss together
and season to taste with salt and freshly
ground pepper. 2. Drizzle the mixture while
tossing with 2 tablespoons of extra virgin olive
oil and toss. The olive oil will help to hold the
filling together but should not leave the filling
soaked use your discretion. 3. Lay out one
slice of beef. (If not very thin, pound with a
meat mallet or rolling pin until very thin.) Trim
one slice of mortadella to fit beef, leaving
about 12 inch around all sides. 4. Spoon
serve hot, with fresh lemon wedges. Enjoy!
about 2 tablespoons of the filling on top of

the mortadella. Be careful not to overdo it
with the filling. 5. Fold in the sides of the beef
slice. Tuck in the end nearest you and roll up
the slice. Secure with a toothpick. 6. Repeat
for remaining slices.
To finish in tomato sauce: 1. Heat 2
tablespoons of olive oil in a large skillet over
medium heat. Once hot but not smoking,
brown the rolls on each side roughly 3-5
minutes per side. Remove from pan once
browned. 2. Once all rolls are browned,
place back in the skillet. 3. Cover with
homemade tomato sauce and simmer for
30-45 minutes until the rolls are cooked. 4.
Remove the toothpicks and serve hot pass
the extra parmigiano and enjoy!
To finish with lemon: 1. Lightly beat 2
eggs in a medium sized bowl. 2. Place 1
cup of breadcrumbs in another bowl. 3.
Dip the beef rolls first in the egg, then in the
breadcrumb, making sure all surfaces are
breaded. 4. Heat 2 tablespoons of olive oil
in a large skillet over medium heat. Once
hot but not smoking, brown the rolls on each
Baked Halibut
with Spinach and Leeks
1 tablespoon plus 1 teaspoon unsalted
butter, divided
280g baby spinach
2 medium leeks (white and light-green
parts only), cut into halves lengthwise,
rinsed and thinly sliced (about 1 cup)
2 large garlic cloves, minced
14 cup dry white wine
14 cup heavy cream
12 teaspoon coarse salt, divided
14 teaspoon freshly ground black pepper
1 pinch nutmeg
2 tablespoons freshly grated Parmesan
cheese
4 (170g) skinless halibut (or cod) fillets
2 teaspoons olive oil
1. Preheat oven to 205C 2. Heat a large
skillet over medium-high heat and add
1 teaspoon butter. Add spinach in two
batches, and cook, tossing, until just wilted,
about 2 minutes per batch. Transfer to a
colander, let cool, then squeeze to release
excess liquid. 3. Pour off any liquid in skillet.
Reduce heat to medium. Add remaining
1 tablespoon butter and leeks. Cook until
softened but not browned, about 5 minutes.
Add garlic and cook, stirring, 1 minute more.
Add wine, increase heat to medium high,
and cook until wine is almost evaporated,
about 2 minutes. Add cream and simmer
until just slightly thickened, about 2 minutes.
Add 14 teaspoon salt, pepper and nutmeg.
Stir in Parmesan, and gently fold in spinach.
GINJA FOOD 45
TRAVEL ABROAD
Keep warm. 4. Arrange halibut on a

parchment-lined baking sheet, brush with
oil, and sprinkle with remaining 14 teaspoon
salt. Bake 10 minutes, or until just cooked
through. Divide spinach mixture among
serving plates and top with halibut.
Blood orange
olive oil cake
Butter for greasing the cake pan
6 blood oranges with healthy skins,
rinsed
and dried well with
paper towels
2 cups sugar
1 cup European-style yogurt
6 eggs
212 cups flour
3 teaspoons baking powder
12 teaspoon baking soda
12 teaspoon fine salt
1 13 cups extra virgin olive oil
Special equipment:
9 x 13 rectangular cake pan
Citrus zester or rasp zester
Two large stainless steel bowls, 1 small
stainless steel bowl
Orange juicer
1L measuring cup
Large wire whisk
Spatula
Wire cooling rack
1. Preheat oven to 180C. Grease the cake
pan by placing 1 tablespoon of butter in a
paper towel and rub all over the the inside
of the cake plan including the corners.
2. Put the sugar in a large stainless steel
bowl. Grate the zest from 4 (of the 6)
46 GINJA FOOD
oranges into the sugar. Reserve the

oranges. Using your hands, rub the zest
into the sugar until well distributed and
per 1 cup of whipping cream. Whip the

cream as you would normally. The whisk
attachment in a Kitchen Aid stand mixer
combined with the sugar. 3. In one of

the large stainless bowls, combine the
flour, baking powder, baking soda and
salt. Whisk the ingredients together. 4.
Supreme four of the oranges into a small
bowl. This is the technique of removing
the segments from the oranges, cutting
them out of the membranes. Remove any
seeds from the oranges and break them
up into small pieces with your fingers. 5. At
this point youll have 2 blood oranges left.
Into a 1 quart measuring cup, juice the
oranges. You should have about 12 cup of
juice. Dont worry if its less. Add enough
of the yogurt to make 1 13 cups total of
the liquid. 6. Pour the blood orange juice
and yogurt mixture into the sugar mixture
and whisk well to combine. 7. Add the
eggs and whisk well again. Gently whisk
the dry ingredients into the wet ones. Now
using a spatula, fold in the olive oil a little
at a time. Add the blood orange pieces
and gently fold into the batter. 8. Pour
the mixture into the prepared cake pan
scraping out the remaining batter with the
spatula. Smooth the top. 9. Bake the cake
in the oven for about 55 minutes. The cake
should be golden brown. 10. Let the cake
cool until you can handle the pan. Flip the
cake out onto a cutting board and then
onto a wire cooling rake. 11. Serve with the
honey whipped cream and crema Inglese.
easily does the trick. It takes 5 minutes or

less to whip.
Honey Whipped Cream Ingredients

and Direction:
Dissolve some honey into whipping cream.
Dont use too much, perhaps 1 tablespoon
Crema Inglese Ingredients and

Direction:
Crema Inglese is the pastry cream used in
the Italian dessert Zuppa Inglese.
1 cups whole milk (dont use low-fat milk)
Zest from one lemon
1 egg
2 egg yolks
13 cup sugar
13 cup unbleached flour
1 teaspoon vanilla extract.
Special equipment:
Large wire whisk
1. Add the milk and lemon zest of a pot
and place on medium-high heat. Bring to
just short of a boil and then remove from
heat. Keep a close eye on this. Milk boils
over quickly when it comes to a boil. 2. In
a medium bowl, whisk the egg, egg yolks
and sugar until creamy. Slowly add the
flour and whisk into the mixture. Add the
vanilla and whisk. 3. Very slowly add the
egg-sugar mixture to the hot milk whisking
as you do. Be sure to do this slowly and
whisk well or youll end up with scrambled
eggs. 4. Put the pot back on the stove
over medium-high heat and whisk until the
mixture thickens. About 5 minutes. 5 . Let
the crema cool somewhat, cover with foil
and refrigerate for 2 hours before serving.
TRAVEL ABROAD
Baked Halibut
with Spinach and Leeks
GINJA FOOD 47
TRAVEL LOCAL
TA K E A T R I P T H R O U G H
NAMAQUALAND
words: tammy Sutherns
48 GINJA FOOD
TRAVEL LOCAL
Venture through Namaqualand in the Northern

Cape and make your way up to the Fish River Canyon in
Namibia for a new kind of outdoor experience.
GINJA FOOD 49
TRAVEL LOCAL
Roughly 400km or around a five to six hour drive from one another, travelling
between Namaqualand and Fish River Canyon is a must if youre heading north.
A scenic trip with a range of activities and culinary experiences along the way,
this is a rich African adventure.
A copper and diamond mining area that

extends all the way from the small town
of Pofadder in the east to the Atlantic
ocean, up to the Orange River and south
past Garies, Namaqualand is famous for
its wild flower explosion that takes place
each year in spring. A vast region, there is
much to do and see here.
Namaqualand is more than stone and
sand. It is rich with colourful history, culture
and wonderful people, says Veronica van
Dyk from Namaqualand Information.
In spring Namaqualand is blessed with a
kaleidoscope of flowers that never cease
to amaze the locals as well as visitors to
the region. We have a beautiful coastline
with shipwrecks and sand dunes for 4X4
trips. The Namaqua National Park is part of
this region and Goegap Nature Reserve,
near Springbok as well as the Richtersveld,
famous for its succulents.
The area, rich in copper deposits, was
discovered by the governor of the Cape
of Good Hope Simon van der Stel in 1685.
It is said that this is why Spektakelberg
is named as such, because when van
der Stel saw the area, he declared it a
spectacle.
Centuries later, the area is still considered
a spectacle with beautiful parks, stunning
views and great places to experience
real, South African food.
50 GINJA FOOD
Staying
If youre going to be spending a few
days in the area, there are many
accommodation offerings available.
Die Houthoop, centrally located between
Springbok, Hondeklip Bay, Port Nolloth
and Soebatsfontein as well as Kleinzee is
a 15km drive from the ocean and has a
wide variety of offerings. For those on a
budget, grass camping is available with
power points, braais and warm showers.
There are also basic accommodation huts
as well as on-suite three-star rooms.
The area offers bed and breakfasts, selfcatering accommodation, guest houses,
campsites, farm accommodation and
caravan parks. Have a look on www.
namaqualand-info.co.za to view a range
of different types of staying options.
and game dishes.

There is also a wide variety of restaurants
in the vast region of Namaqualand,
including seafood restaurants, steakhouses
and pizzerias. Try Tauren Steak Ranch in
Springbok, Die Blou Nartjie in Calvinia or El
Dago Restaurant in Springbok.
For the wary traveller, there are plenty of
places to stop on the journey and enjoy
the scenery while tasting some traditional
foods.
Activities
Apart from the beautiful array of flowers,
which can be seen just after winter, there
is a lot to do and see in the Namaqualand
region.
Eating
Namaqualand offers traditional food like
afval, potjie and traditional braais with
roosterkoek, explains van Dyk, We also
provide seafood with snoek and crayfish
being some of the delicatessens that we
serve, fresh from the sea. A Houthoop
experience with seafood is a must when
visiting the area.
For guided tours and adventures, there

are many options including Bushwhacked
Outdoor Adventures, the Diamond
Route and Hodge Travel. Bushwhacked
offers Orange River rafting, the Diamond
Route looks at different accommodation
offerings, conservation initiatives and
heritage while Hodge Travel offers
standard tours, custom tours, private tours
and self drive guided tours in the region.
Die Houthoop, with its open-air restaurant,

is a rustic farm setting which features a
quaint chapel for christenings or weddings
as well as informal walking trails. Meals
include braais, potjies as well as seafood
There are shipwrecks to be discovered

as well as 4X4 tracks, including through
dunes. Informal hiking is available as
well as swimming in accommodation
swimming pools or the Atlantic Ocean.
TRAVEL LOCAL
Namaqualand is more than stone and sand. It is rich with colourful history& culture
GINJA FOOD 51
TRAVEL LOCAL
One this page: Fish River Canyon early morning view. Opposite page, clockwise from top left: Fine dining bush
experince at Fish River Lodge; Canyon boulders in the river; Quiver tree at sunset; Luxury room at the Fish River Lodge.
52 GINJA FOOD
TRAVEL LOCAL
Fish River Canyon is the

second largest canyon
in the world and is well
worth the drive.
GINJA FOOD 53
TRAVEL LOCAL
Alexander Bay and the Orange River mouth
and estuary are two spots that should
definitely feature on the itinerary as well as
the 56 metre Augrabies Waterfall. Van Dyk
says its a safe environment to explore.
Follow the Namaqualand Flower Route
by travelling north from Cape Town,
passing towns like Garies, Springbok,
Kamieskroon and Port Nolloth to truly
experience the famous Namaqualand
flower show. On route are a parks and
reserves to visit including Richtersveld
National Park, Goegap Nature Reserve and
Skilpad Wild Flower Reserve. Richtersveld
is a World Heritage site, considered a
mountain desert near the Orange River.
It is an important conservation area and
incorporates the local community via an
arrangement with SANParks so that there is
co-management. Beautiful because of its
canyons, mountain ranges and colourful
landscapes, this is a place for every South
African to stop and experience. Geogap
features hundreds of indigenous flower
species, 45 mammal species including
springbok, gemsbok and the Hartmans
mountain zebra as well as a variety of bird
specials, reptile and amphibian. At the 1 000
hectare Skilpad Wild Flower Reserve, see
some of the most beautiful Namaqualand
flowers between August and October.
Namaqua National Park is another must;
a diverse park with wildflowers during the
season, as well as over 3 500 plant species.
54 GINJA FOOD
The changing climates yield different

environments at different times of the year,
but it is beautiful throughout with some
of the must-sees including quiver trees,
klipspringer, the unspoilt coastline and quartz
patches. The park is about 495km from Cape
Town, situated off the N7 route to Namibia.
Van Dyk says, Namaquland is definitely
worth the while to visit, not only for its flowers,
but also the wonderful people. The scenery
and the nature make this region a definite
gem, like the diamonds mined in the towns
of De Beers, Kleinzee and Koingnaas.
Fish River Canyon
After a glorious adventure through
Namaqualand, the 180km long Fish River
Canyon is an iconic spot to visit. In the
middle of nowhere, Fish River Canyon is the
second largest canyon in the world and is
well worth the drive.
Staying
The remote area has a few accommodation
offerings close to the canyon including AiAis resort and Fish River Lodge. Ai-Ais offers
chalets, river view double rooms, mountain
view double rooms and camping. Fish River
Lodge is an eco-friendly lodge that has
been built on the edge of the canyon, set
on the western side in Canyon Nature Park.
There are also a number of B&Bs, selfcatering cottages, campsites and guest
houses in the area of the Fish River Canyon,
some between 10km and 20km away.

www.madbookings.com feature a variety of
options.
Eating
Due to its remote nature, youll probably
have to rely on accommodation or places
on the way to the canyon for a culinary
experience. Kakamas, which is still in South
Africa, has some good restaurants so ensure
you get your foodie fix before heading
on this adventure. Be sure to try the ala
carte menu at Vergelegen, which offers
everything from biltong soup to springbuck
Carpaccio to oxtail, on your way.
Activities
Some of the accommodation options at Fish
River Canyon offer spa treatments, as well
as bird watching and some sports like tennis,
but the real activity to immerse yourself in
if youre visiting this area is hiking. The Fish
River Hiking trail follows 85km of the Fish River
Canyon, where hikers camp with the starting
point near Hobas and the end point at
Ai-Ais Hot Springs Spa. Fish River Lodge also
offers unique hiking experiences, such as its
five-night hike, as well as 4x4 access into the
canyon.
These areas go hand-in-hand as an amazing
travel experience through South Africa
and into the south of Namibia. Great for a
romantic getaway or for the whole family,
this route combines food and fun with
breathtaking views. G
with
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GINJA FOOD 57
58 GINJA FOOD
SWEET TOOTH
RED CARNATION
CHEFS TAKE THE CAKE
The Unilever Food Solutions Chef of the Year Competition is one of the countrys foremost food competitions
and the recognition prestigious for and of the winning award recipients. This year, the Confectionary Showcase title was won by The Oyster Boxs executive sous pastry chef, Joanita Venter, who walked away with
prize money of R7 000 and a floating trophy. Runner up in the event was Nathan Jacobs, sous pastry chef at
The Twelve Apostles Hotel & Spa in Cape Town, also a member of the Red Carnation Collection of boutique
hotels.
Joanita created a four-tiered chocolate orange checker cake layered with orange and lemon curd and
chocolate orange ganache, covered in chocolate fudge icing, coated in shine chocolate ganache and
macaroons. The award-winning creation incorporated Unilever Food Solutions professional ingredients including Marvello, Meadowland Classique and Continental Cake Mix.
Entries were judged on preparation, presentation, taste and the innovative use of the ingredients, by some of
South Africas top chefs. Unilever Food Solutions has been hosting the annual Chef of the Year since the early
1970s, a competition that is all about pushing the boundaries of creativity, imagination and skill.
Choosing these winners couldnt have been an easy task for the judges as the final competition was made
up of some of the most talented individuals in the SA culinary industry, said Craig Elliott, Executive Head Chef
of Unilever Food Solutions South Africa.
Joanita Venter, has been a chef for 17 years; she did her in-service training with the Three Cities Group and
has worked at The Oyster Box since it opened four years ago. Her previous professional experience included
Alpine Heath in the Drakensberg, Sandton Sun, Shamwari Game Reserve and the Southern Sun Elangeni.
Nathan Jacobs, began his professional career in 2005, with a Certificate in Professional Cookery. He has
worked at the Twelve Apostles Hotel & Spa for the past two years, following an extensive stint in the USA and
more recently at the Hilton Hotel City Centre in Cape Town. He graduated from the South African Chefs
Academy in Cape Town with a Diploma in Pastry in 2012, with distinction as as the Top Achiever in his year. G
GINJA FOOD 59
SWEET TOOTH
CELEBRATE
WITH BAKING
THE FESTIVE SEASON IS APPROACHING
SOON AND THERE IS NO BETTER WAY
TO CELEBRATE THAN WITH CAKE
60 GINJA FOOD
Chocolate-Dippy
Doughnuts
GINJA FOOD 61
SWEET TOOTH
Chocolate-Dippy Doughnuts
150g (1 cup) plain flour 70g (13 cup) caster sugar 1 tsp baking powder 60ml (14 cup) milk
50g butter, melted 1 egg, lightly whisked 100g Dark Chocolate, finely chopped
125ml (12 cup) thickened cream 50G CRUSHED pistachioS (OPTIONAL)
1. Combine flour, sugar and baking powder in a bowl. Make a well. Stir in milk, butter and egg until smooth.
Spoon into a sealable plastic bag. Cut 1 corner to make a hole. Pipe among 12 doughnut pans.
Bake for 18-20 minutes or until a skewer inserted into doughnuts comes out clean.
2. Stir chocolate and cream in a saucepan over medium heat for 5 minutes or until smooth. Set aside for 20 minutes to thicken slightly.
3. Dip light-side of doughnuts into the chocolate mixture. Place, glaze-side up, on a tray to set.
4. Sprinkle with pistachios while the chocolate is warm.
Fig and Orange Honey Cakes

34 cup sugar 2 teaspoons finely chopped orange zest (save the juice)
12 tablespoons unsalted butter, room temperature 3 eggs
2 teaspoons vanilla bean paste or vanilla extract
1 12 cups all-purpose flour 13 cup hazelnut flour 34 teaspoon salt
34 teaspoon baking powder 9 figs, washed and stemmed 4 tablespoons honey
2 tablespoons freshly-squeezed orange juice (from the zested orange)
1. Preheat the oven to 205C. Spray mini-popover pan with non-stick baking spray. Set aside.
2. Combine the sugar and orange zest, pressing down with a spoon to release the oil from the zest.
Cream the butter and sugar/orange zest mixture until creamy, about 5 minutes.
Add the eggs one at a time and beat until smooth. Add the vanilla extract and stir to combine.
3. Whisk together the flour, hazelnut meal, salt and baking powder in a small bowl. Add the dry ingredient mixture all
at once to the egg mixture and beat to combine.
4. Cut 3 figs into quarters and cut the remaining 6 figs into 4 slices.
5. Fill the molds equally about 23 full and submerge a fig quarter into the batter. Arrange two slices on top of the batter.
Bake for about 16 to 18 minutes or until the cake is just firm.
Allow to cool for about 10 minutes then invert the popover pan to remove the cakes.
6. While the cakes are cooling, stir together the honey and orange juice until well combined.
Brush the orange honey generously over each cake.
7. Cakes can be served warm or at room temperature, perhaps with a dollop of mascarpone cream and chopped walnuts.
62 GINJA FOOD
SWEET TOOTH
fig and orange

honey cakes
GINJA FOOD 63
SWEET TOOTH
Blood Orange Hazelnut Muffins

For the Blood Orange Glaze: 112 cups powdered sugar 14 cup freshly squeezed blood orange juice
2 teaspoons blood orange zest pinch of salt
For the Muffin Batter: 1 12 cups all-purpose flour 13 cup hazelnut flour
23 cup sugar 1 tablespoon baking powder 12 teaspoon salt
12 cup (8 tablespoons or 1 stick) unsalted butter, melted
1 cup sour cream 1 egg 14 cup freshly squeezed blood orange juice 1 tablespoon blood orange zest
1. Preheat the oven to 205C . Line a muffin tin with paper liners. Set aside.
2. Make the glaze by combining the powdered sugar, orange juice and orange zest. Whisk until smooth.
Adjust the consistency of the glaze, as needed, by adding more orange juice if too thick or more sugar if too thin. Set aside.
3. In a large bowl, combine the flours, sugar, baking powder and salt. Set aside. In another bowl,
whisk together the melted butter, sour cream, egg, orange juice and orange zest.
4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into each cup of the muffin tin.
5. Place into oven and bake for 16-18 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Cool muffins for 10 minutes and then dip the top of each muffin into the glaze.
6. Allow glaze to set before serving.Brush the orange honey generously over each cake.
Chocolate Peanut Butter

Cheesecakes with Caramelized Bananas
For the crust: 1 12 cups graham cracker crumbs 14 cup butter, melted 4 tablespoons sugar a healthy pinch of salt
For the filling: 2 (230G) packages cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract
12 cup creamy peanut butter 3 tablespoons flour 2 eggs
For the ganache: 230G dark chocolate, finely chopped 12 cup heavy cream
2 tablespoons unsalted butter, room temperature
For the topping: 2 ripe bananas 2-3 tablespoons brown sugar
1. Heat oven to 180C. Line a two 12-count muffin tins with cupcake liners.
2. Prepare crust by mixing together graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until well combined.
Scoop a heaping tablespoon of the crust mixture into the bottom of each cup. Use the rounded back of the spoon to press crust
down into cup and slightly up the sides. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, scraping
sides and bottom of bowl as needed. Add vanilla and peanut butter. Beat again until smooth. With the mixer running, sprinkle in the
flour, and then add the eggs, one at a time, until creamy and fully incorporated.
4. Scoop the peanut butter mixture into a piping bag and squeeze the mixture into the cups, using a circular motion until almost full.
Bake until centers are set, about 18 to 20 minutes. Allow to cool to room temperature on a cooling rack.
64 GINJA FOOD
SWEET TOOTH
BLOOD ORANGE
HAZELNUT MUFFINS
GINJA FOOD 65
SWEET TOOTH
5. To make the ganache, place the chocolate in a heatproof bowl. In a saucepan, simmer the heavy cream over medium-high
heat. Pour the warm cream over the chocolate and let stand for 2 minutes. Whisk until the chocolate is completely melted and the
ganache is smooth and glossy. Add butter and whisk until incorporated.
6. To prepare the caramelized banana topping, cut the bananas in half lengthwise. Sprinkle the brown sugar evenly on the cut sides
of each banana. Place bananas under the broiler and cook until the sugar is hot and bubbly, about 3-5 minutes. Remove from heat
and cut into 1-inch slices. Set aside.
7. To assemble the cheesecakes, spread ganache on top of each cheesecake using an offset spatula. Place a slice of caramelized
banana on top of each cheesecake.
8. Serve at room temperature.
Nectarine, Peach, and Blackberry Cake

112 cups all-purpose flour 14 cup almond meal 12 teaspoon baking powder
14 teaspoon baking soda 14 teaspoon salt 6 tablespoons unsalted butter, at room temperature
34 cup sugar 1 large egg 1 teaspoon almond extract 23 cup buttermilk 2 nectarines, pitted and thinly sliced
1 peach, pitted and thinly sliced 1 cup blackberries 1 tablespoon turbinado sugar
plain or your favorite flavor yogurt, for topping sliced almonds, for garnish
1. Heat oven to 180C. Spray a 13x9 baking dish with nonstick spray and set aside.
2. Whisk together the dry ingredients (flour, almond meal, baking powder, baking soda, and salt) in a medium bowl.
3. Using a stand mixer with the paddle attachment, beat butter and sugar on medium speed until pale and fluffy. Reduce speed
to medium-low and add egg and almond extract. Mix well. Reduce speed to low and slowly add half of dry ingredients, then the
buttermilk, and the rest of the dry ingredients, beating just to combine after each addition.
4. Transfer cake batter into prepared baking dish, spreading evenly with an offset spatula. Arrange nectarine and peach slices
and blackberries on top of cake batter in a single layer and sprinkle with turbinado sugar. Bake for 10 minutes, then reduce oven
temperature to 325 degrees F and bake an additional 20 to 23 minutes, until cake is golden and a cake tester or toothpick inserted in
the center comes out clean. Cool cake in pan on a wire rack before cutting into squares.
5. Top with yogurt and garnish with sliced almonds.
66 GINJA FOOD
SWEET TOOTH
NECTARINE, PEACH, AND

BLACKBERRY CAKE
GINJA FOOD 67
T he team this month :

2.
5.
4.
Delicious Show
in Johannesburg
Good Food & Wine

show in Johannesburg
We chatted to Chef
Benny Masekwameng,
Executive Chef
at Tsogo Sun.
1.
3.
6.
Veritas awards
in Cape Town
Above: 3 of the 2013 Veritas Top
Achievers: Johann Fourie (KWV),
Elzette du Preez (De Grendel)
and Danie Morkel (Nederburg)
Wined and dined by

Chef Dean Uren.
Left: Dean Uren, Executive Chef,
at the Fairmont Zimbali Resort
Taste of Joburg
Left: Chocolate Truffles at the
Taste of Joburg
Follow our activities on

Facebook, Twitter & Pinterest
68 GINJA FOOD
GINJA is
ay 6
giving aw
hed
Autograp
books!
Clockwise from top left: Chocolate raspberry mille

feuille; Chocolate bread & butter pudding; Berry,
Chocolate Pavlova and Peach & Macadamia Slice
Photos by Riehan Bakkes
GINJA FOOD 69
WINE
NEDERBURG
SUCCUMBS TO LONDON SHOWER
Nederburg has been showered
in medals awarded by the 2013
International Wine & Spirit (IWSC)
Competition, winning three gold
outstanding, five gold and 10
silver outstanding medals, as well
as 15 silvers for wines across its
multi-tiered range.
The results were announced at
The Beautiful South, an inaugural
wine show in London, featuring
wines from South Africa,
Argentina and Chile.
All IWSC entries are tasted
blind. To earn gold, a wine must
achieve a score of at least 90,
while gold outstanding medals
are conferred by the judges for
exceptional gold winners.
Nederburgs gold outstanding
medals went to two wines sold
exclusively on the Nederburg
Auction: the 2007 Private Bin
Edelkeur and the 2008 Private
Bin R163 Cabernet Sauvignon,
as well as the Solera Potstilled
Brandy, sold by selected stockists
countrywide.
Amongst the gold winners
were both the 2011 and 2012
Winemasters Reserve Noble
Late Harvest. The 2012 vintage
of this wine was the only South
African trophy winner at this
years International Sweet Wine
Challenge, held in Riverina,
Australia earlier this month
(September). The 2011 and
72 GINJA FOOD
earlier vintages of this wine have

been consistently ranked five
stars in the Platters South African
Wine Guide. All other IWSC
golds went to wines reserved for
auction.
Silver outstanding IWSC medals
go to wines narrowly missing
gold. These were equally
divided this year amongst
Nederburgs auction and other
wines available on the open
market. These include the 2010
vintage of The Motorcycle
Marvel from the gourmet
Heritage Heroes range; the 2011
Ingenuity White that is also a
five-star Platter wine; as well as
three wines from the popular
Winemasters Reserve range: the
2011 Cabernet Sauvignon and
the 2012 vintages of the Riesling
and Special Late Harvest.
Apart from auction wines,
silvers went to a selection of
Winemasters Reserve and
Heritage Heroes wines, as well as
the 2010 Ingenuity Red.
At the end of last year,
Nederburg was named the 2012
IWSC SA Wine Producer of the
Year. G
Re-energise after the cold, long winter

and head outdoors this summer to Du
Toitskloof Wines for a picturesque picnic
with panoramic views of the majestic Du
Toitskloof Mountains.
PICNIC SURROUNDED
BY MOUNTAINS AT
DU TOITSKLOOF WINES
Situated only 90km from Cape Town,

the Du Toitskloof cellar is located at the
entrance to the Du Toitskloof Pass and the
scenic drive offers a great escape from
the hustle and bustle of city life.
Choose your own delicious treats for your
picnic from the list of cured meats, fresh
artisanal breads, pats, salads, cheeses,
sweet treats and snacks such as biltong
and cheese straws along with your
favourite Du Toitskloof Wine.

Find a spot on the lush lawns, under
one of the umbrellas and spread out
on the blankets provided. The free-form
jungle gym will keep the kids entertained
and theres plenty for them to choose
from the picnic menu.
The picnics will be available every
Saturday from October until the end
of April from 09.00 until 15.00 and cost
between R80 and R200 depending on
your final selection of eats.
For more information or to
make a booking contact the cellar
on (023) 349 1601
GINJA FOOD 73
WINE
TASTE THE
VERITAS
WINNERS
The esteemed Veritas wine competition

for market ready wines annually grants
wine aficionados across the country a
chance to taste the top winning wines
and brandies. These tasting opportunities,
which are sponsored by Deloitte, are held
in Cape Town, Johannesburg, Durban, Port
Elizabeth and Knysna during the months of
October and November.
Wine and brandy enthusiasts have come
to trust the double gold and gold stickers
on Veritas winners as a barometer for
quality. Consumers feel safe when
choosing a Veritas winner, says Charles
Hopkins, SANWSA chairperson. They know
that the Veritas symbol of quality is backed
by a strict judging system where proficient
wine experts taste all entries blind. When
confronted by literally hundreds of
different brands, the consumer is often
guided by the Veritas emblem.
The Cape Town tasting will take place

on Tuesday 15 October from 17:00 to
20:00 in the Ballroom of the Cape Town
International Convention Centre. Tickets
cost R130 per person. A tasting for those
in the Johannesburg area is scheduled
for 23 October from 17:00 to 20:00 in
the Bill Gallagher Room of the Sandton
Convention Centre, Maude Street, Sandton
tickets cost R140.
Durbanites will have a chance to taste the
best of the best on 7 November from 17:00 to
20:00 at the Function Room of the Deloittes
Head Office in Pencarrow Crescent, La
Lucia Ridge Estate, Umhlanga, at R110 a
ticket. Attendees to these sessions will also
be treated to light snacks and a tasting of
the 2013 Qualit Cheeses.
Wine and brandy lovers in and around
Port Elizabeth can experience the Veritas
winners at a sit-down tasting event on 12

November at 17:30 for 18:00 at the Squires
Legendary Grill in the Boardwalk Centre in
Beach Road light snacks included. Tickets
cost R110 per person. Tickets from Jacques
van der Merwe on 083 406 3354. The wellknown Kilzers Kitchen in Knysna presents
two events: a food and wine pairing dinner
on 13 November (19:00) at R250 per person,
and a sit-down tasting with light snacks on
14 November at 18:00 at R125 per person.
Book with Jenny on 044 382 0135.
Book your tickets for the tastings in Cape
Town, Johannesburg and Durban at
Computicket from 1 October, but contact
the organisers of the Port Elizabeth and
Knysna events directly for bookings for
those events. G
Elsabe Ferreira: 021 863 1599 | email:
admin@veritas.co.za | www.veritas.co.za
GINJA FOOD 75
FOOD TALK
c h ef
P eter
lagoon
76 GINJA FOOD
A nderson
beac h
h otel
FOOD TALK
Peter Anderson Brief Profile

Peter has 25 years cooking experience under his belt.
This could explain why there are more holes in his belt
than the Titanic. His stomach started growing from a
young age along with his love for food. It has now a
become truly impressive sight; and almost beat Table
Mountain to becoming a world Heritage site.
Originally from Liverpool, Peter started working at the
tender age of fifteen in his parents pub before going to
catering college in Staffordshire.
Since then Peter has worked all over the globe. First
coming to South Africa when he was 19 years old; to be
involved in the opening of The Bay Hotel in Camps Bay.
Peter then went back to England and then on to Dubai,
before coming back to South Africa. That time it was to
work at the Sandton Sun and Towers. After completing
his contract he traveled through Asia and then on to
Australia where he worked for 2 years before moving to
New Zealand.
Peter then had the opportunity to come back to Cape
Town and work at the Mount Nelson Hotel which he
couldnt refuse. Three years later and it was time for a
change. He went to work as Sous chef for his long time
FOOD FOR THOUGHT

by Peter Anderson
Over the years I have been asked

many times to describe the style of
food in the restaurants that I have
worked in and the hotel kitchens I
have run. It seems such an innocent
request, a simple enough question to
answer but in truth its the hardest one
of all. These days, people have a need
to be able to categorize food. Box it,
label it and pack it into their mental
filing cabinet for future reference.
Words like fusion, contemporary
South African, modern African and
eclectic are just a few of the designer labels branded around. A call to
cutlery for the trend seeking masses.
Should you truly label something?
To label is to imply that its finished,
the last word in culinary couture,
the Chanel of the plate, the Armani of the pudding bowl. To label
food is to constrict it, to tie it down.
friend Alex Docherty at the Ambassador Hotel and

then the Marine Hotel in Hermanus.
Peters first Head chef position came at the Alphen
Hotel which in Peters first year, they appeared in the top
one hundred restaurant guide.
Peter joined Three Cities hotels in 2003; originally working
between the Peninsula hotel and Cape Milner hotel.
Peter then moved to the Lagoon Beach Hotel and Spa
in Milnerton. The hotel with its large banqueting facilities
and well positioned Brassiere Restaurant with views
across Table Bay to Cape Towns Table Mountain now
keeps him busy.
Peters food style has been described as Modern South
African and contemporary but Peter believes food
should not be labelled, especially within the hotel industry. With a wide range of clientele from businessmen,
holidaymakers, kids and grandparents. Each guest is
different and a hotel should be able to provide something for everyone. After all, this is their home away from
home. Peters menu uses fresh ingredients and local
flavors with enough choice whether its a romantic dinner; family lunch, gala dinner or a business meeting the
Lagoon Beach Hotel has something for you.
Food has always had an allure, Dickonian characters staring into the
chop shop windows of old London
town. A bygone era of a declining
empire shrouded in pea soup fogs.
Street urchins like Oliver Twist and
the Artful Dodger with noses pressed
against dirty windows, jaws slack
and mouths drooling while the cities wealthy dine out on roast meats
and game, dripping in aromatically thick gravies, mopped up with
warm wedges of homemade bread.
Whats changed?
Food is life and without food we die.
Give us today our daily bread the
importance of food self evident, as
apart from asking the divine to protect us from sin the only thing we ask
for is bread! Food is no longer just a
means of survival it has been pimped
and prostituted far beyond belief
and packaged to an all consuming
populace so much so that food has
had to be chemically enhanced so
as to meet the demands of a ever

growing global market. The wealthy
countries and new world elite now
cry out for organic food, but who
will starve for their delicate needs?
Where am I going with this?
The truth is food is an entirely personal experience but also true is it is best
shared with friends and family. Smells,
tastes and texture are remembered
with vivid clarity when memorized
with emotion. I have had fantastic
meals in some of the best restaurants
in the world. So why do I still long for
my Grandmas Cornish pasty and
my mothers gravy. It doesnt matter
what you cook as long as you care
about the people its for. Its not salt
alone that seasons the meal, its
the thoughts of those that cook it.
If you dont believe me think about
the best things you have ever eaten and it will have been with friends
or family. Food is not life or death
its more important than that G
GINJA FOOD 77
FOOD TALK
peter anderson s pot roasted monk fis h

wit h caramelized carrots and black mussels
First make the black mussel sauce by cleaning and cooking black mussels. Save the cooking liquid (mussel stock)
then follow the recipe to add blanched mussels to reheat just and to finish the sauce add hollandaise.
For the sauce : 1 finely chopped onions

2-3 tbs roast garlic (roast two bulbs of garlic in the oven on moderate heat till the garlic is bulb is soft to the
touch) 1 glass white wine 1 tot brandy 3 cup Mussel stock 1 lt Fresh cream Hollandaise to finish
1-2 tbs finely chopped parsley Salt and pepper
1. De-beard mussels and lightly scrub
2. Fry onions in pot add roast garlic and deglaze with white wine
3. Add mussels to pot and toss
4. Add brandy and flame
5. Add stock and cover
6. As mussels start to open add cream
7. When mussels are cooked and cream reduced add parsley season to taste
and fold in a little hollandaise to make the liquid a little more silky
For the dish : 4 x 190g portions of monk fish Olive oil Juice of one lemon
Salt and pepper glass White wine 1 tbsp butter
1. Ensure monk fish is clean, pat dry and season with lemon juice, salt and pepper.
2. Heat a pan and add olive oil. Seal the monk fish portions on all sides.
3. Drizzle with white wine.
4. Add butter and cover pan with greaseproof paper.
5. Finish cooing on a low heat while you complete the rest of the dish.
Caramelized carrots: 16 baby carrots (peeled and blanched) Salt and pepper 1 tspn butter tspn sugar
1. Reheat the carrots in boiling water.
2. In a separate pan add sugar and butter then add the reheated carrots.
3. Toss carrots and season with salt and pepper to taste.
To build the dish
1. Place carrot in the centre of the bowl.
2. Position mussels around the bowl and add sauce.
3. Cut monk fish and place in centre on carrots.
4. Garnish with salmon eggs and sprigs of fennel.
78 GINJA FOOD
FOOD TALK
GINJA FOOD 79
FOOD TALK
B enny M asekwameng
A ny given S unday
FOOD TALK
His skill, expertise and passion about sharing his culinary knowledge with his peers and
contestants on Master Chef South Africa, Benny Masekwameng, Executive Chef at Tsogo Sun
and Master Chef South Africa Judge, sets the bar for aspiring chefs countrywide
Clockwatching journalists filled the hotel at Suncoast. Benny
however was held up at the airport as his bags were missing,
again.
Being the only cheffy journalists, we opted for the last
interview, which bode well as we were greeted with a
gorgeous glass of red wine.
About the man himself,
Unknowingly, his journey in food started off in his hometown,
Alexander in Johannesburg. At a young age Benny would
assist his mother in her catering business supplying meals to
the construction workers. Little did he realise at the time this
would be the foundation of his career.
Graduating in Catering Management at the Natal
Technikon, he was appointed as a Trainee at the Hilton Hotel
in Durban. This is where he worked for more than six years.
It was here he had us in stitches over a story entailing burnt
mushrooms, too much alcohol and a heartfelt apology
in the morning.
His career had him jetsetting overseas regularly, promoting
local food at events held at South African embassies, and
it was these events that taught him showmanship, in

interacting with the guests. In 2006 Benny joined Tsogo Sun.
With the use of organic ingredients, natural flavours and
sincere love for all thats South African, it isnt any wonder
why he is labeled a true South African ambassador in the
kitchen. Benny believes we are on par with international
standards of culinary flair and quality. His ability to take
an ordinary South African dish and sculpt it into the most
extraordinary decadent work of art is one of his many talents.
His dedication and passion for all that is food has not
compromised his family life either. Somewhere in the middle
of our wine and conversation he interrupted to make a call
to his loving wife and daughter. Shortly after which, we were
soon swopping family photos and memorable moments.
Showcasing what is really important in his life.
A legendary tradition in Bennys home and circle of friends
is his Any given Sunday. Time to relax around the braai,
family, friends, a few drinks and some heartfelt laughs.
Captivating smile, and food to boot, we decided to try out
some of his recipes. G
Bennys favorites
PIQUANTE PEPPER CHAKALAKA
and ground coriander. 2. Add the

carrot and braise till soft. Add the
tomato paste and stir through the
mixture then add the tomatoes and
simmer for 8-10 minutes. 3. Add the
peppers and the baked beans and
cook for 8 minutes.
Lastly add the fresh coriander and
remove from heat and place in
serving dish. 4. Serve with grilled
T-bone steak.
l Piquante peppers are sold under the
brand name of Peppadews
Serves 4
1 large onion, finely chopped
2 cloves of garlic, crushed
45ml oil
15ml hot curry powder
5ml turmeric
5ml ground coriander
1 carrot, peeled and grated
5ml tomato paste
2 tomatoes, peeled and grated
80g sweet piquante peppers,
chopped
400g can of baked beans
half a bunch of fresh coriander,
roughly chopped
BRAISED SPINACH WITH BUTTERNUT,

CHILLI AND CASHEW NUTS
1. Saut the onion and garlic in oil in a

pan. Add the curry powder, turmeric
Serves 4
50ml olive oil
2 onions, sliced
5ml chopped garlic

2 bunches of spinach, cleaned and
chopped
150g butternut, cubed
250ml vegetable or chicken stock
3-4 chillies, chopped
100g ground cashew nuts
100ml cream
salt
ground black pepper
In a large pot, heat the oil, add the
onions and sweat for 2 minutes. Add
the garlic, spinach, butternut and
stock and let the spinach boil down
for 10-15 minutes.
Add the chillies, ground nuts and
cream, mix for about 3-5 minutes until
well blended. Season and serve.
GINJA FOOD 81
82 GINJA FOOD
FOOD TALK
ROASTED BUTTERNUT
AND COCONUT CREAM SOUP
Serves 4
1kg butternut, cubed
salt and pepper
5ml ground cinnamon
50ml cooking oil
75g butter, cubed
2 onions, finely chopped
5ml crushed garlic
5ml chopped red chilli
5ml ground coriander
1 litre of chicken stock
400g can of coconut cream
1. Place butternut in roasting
pan, season with salt, pepper
and cinnamon and sprinkle
with oil. Mix well to coat with
the oil and seasoning. Roast
in the oven at 180C for 25-30
minutes. Remove from the
oven. 2. In a large pot over
medium heat melt the butter,
add onion and garlic and
saut until onions are soft. Add
the roasted butternut and all
the juices in the pan. Add the
chilli and coriander, mix well
and add the stock.
Bring to the boil and let it
simmer for 20 minutes. 3.
Add the coconut cream
and simmer for a further 5
minutes. 4. Remove from heat
and puree in a blender until
smooth. 5. Serve in a bowl,
with garlic croutons if desired.
GRILLED CHICKEN AND

CALAMARI WITH LIME, CHILLI
AND CORIANDER CREAM
SAUCE
Serves 2
2 large potatoes, skin on, cut
into wedges
salt and pepper
pinch of grated nutmeg
15ml cake flour, for dusting
60ml fresh breadcrumbs

45ml olive oil
2 chicken breasts with skin
and bone
15ml butter
200g small calamari tubes,
cleaned
30ml lemon juice
Lime chilli and coriander
cream sauce
15ml butter
1 onion, very finely chopped
1 fresh chilli, very finely
chopped
30ml fresh coriander, very
finely chopped
125ml fresh cream
15ml lime or lemon juice
1. Blanch the potato wedges
for 5 minutes in a pot of salted
boiling water. 2. Drain, season
and dust with the nutmeg
and flour, then roll in the
breadcrumbs. 3. Place in a
baking dish, drizzle with oil and
bake in a preheated oven
at 180C for 20-30 minutes
until crispy. 4. Season the
chicken breasts and cook
on both sides in a hot, lightly
oiled griddle pan until cooked
through.
5. In a clean pan, heat the
butter and fry the calamari
with the lemon juice for no
more than 3 minutes.
SAUCE: 1. Heat the butter in
a pan and sweat the onion
until soft. Stir in the chilli and
coriander. 2. Add the cream
and cook until the sauce is
thick enough to coat the back
of a wooden spoon. Stir in the
lime or lemon juice. 3. Arrange
the potato wedges, calamari
and chicken on plates, pour
over the sauce or serve it
separately in a bowl.
GINJA FOOD 83
T H E T W E LV E A P O S T L E S H O T E L A N D S PA A P P O I N T S N E W E X E C U T I V E C H E F
CHRISTO PRETORIUS
FOOD TALK
The Twelve Apostles Hotel and Spa has announced

the appointment of Christo Pretorius (27) as the new
Executive Chef at the award-winning Red Carnation Hotel
in Cape Town. Pretorius was promoted to the position
after honing his skills as Executive Sous Chef at The
Twelve Apostles where he has been working alongside
Henrico Grobbelaar, the previous Executive Chef, since
November 2012. By the time Grobbelaar left The Twelve
Apostles Hotel in July 2013 to pursue other interests,
Pretorius was ready to step into the shoes of his mentor.
With his promotion to Executive Chef, he is now in charge
of Azure Restaurant, as well as the hotels banqueting
and events, and aims to introduce the next phase in The
Twelve Apostles culinary journey. My aim is to take Azure
to the next level, to present innovative new menus, and
to keep up an enjoyable working environment for the
team. Recognised as one of Cape Towns top dining
experiences, Azure Restaurant made its debut onto the
prestigious American Express Platinum Fine Dining Awards
in 2013, and won its sixth Diamond Award in the Diners
Club Winelist Awards in the same year. In 2011 it was
voted one of the Eat Out Top 20 Restaurants of the Year.
86 GINJA FOOD
FOOD TALK
Pretorius will be ably assisted by new Executive Sous Chef Chris
Mare, who joins The Twelve Apostles Hotel from his previous position
as Executive Head Chef at Blaauwklippen Wine Estate. For Mare, this
will in fact be a return home he commenced his culinary career
right here at The Twelve Apostles as Junior Chef de Partie in 2003,
working his way up to Sous Chef. This was followed by positions as
Head Chef at sister properties Bushmans Kloof Wilderness Reserve
& Wellness Retreat in the Cederberg (2008 2010), and Executive
Sous Chef at The Oyster Box in Durban (2010 2012), before moving
on to his most recent position at Blaauwklippen.
will be Lime and Plum - Lime cremeux, lime cured, lime sponge,
plum sorbet and plum salad.
Growing up in Vryheid (Kwa-Zulu Natal) Christo Pretorius trained

at the 1000 Hills Chefs School in Durban where he completed his
Chef and Pastry Diplomas in 2007, passing both with distinction.
His work experience includes positions held at Kurland Hotel and
Tsala Treetop Lodge, as well as De Huguenot Estate and the Cape
Royale Hotel where he was Sous chef at Bistro1800 before joining
The Twelve Apostles team last year.
In addition Azure Restaurant hosts its popular Food & Wine pairing
series on the last Friday of every month. Guests may join Christo
Pretorius for an exclusive evening, co-hosted by some of South
Africas top winemakers and wineries: Bouchard Finlayson on 29
November 2013.
The talented young Pretorius has competed in several high profile

cooking competitions. He placed second in the prestigious Sunday
Times Young Chef of the Year competition in 2012; and was a
regional finalist in the Unilever Food Solutions Senior Chef of the
Year competition in both 2011 and 2012. In 2010 he won Junior
Chef of the Year at the Unilever Food Solutions, and was also placed
second at the Goldcrest Young Chef of the Year Competition.
The Twelve Apostles Hotel and Spa, situated on Cape Towns if not
the worlds - most scenic route, recently celebrated its 10th birthday.
Well established as the citys leading boutique hotel, The Twelve
Apostles Hotel prides itself in offering guests that personal touch.
Providing a convenient complimentary shuttle service, guests are
five minutes from the most beautiful beaches and Camps Bay, 15
minutes from the city centre and V&A Waterfront, and within easy
reach of many vineyards within the Cape Winelands. Helicopter
transfers are also available to offer an exhilarating experience
flying over the spectacular peninsula.
Pretorius new summer menu will feature fresh, seasonal produce,

with a focus on top quality local ingredients. Starters include
Quail Risotto - confit leg, spice breast, pumpkin, cinnamon, sage
butter and macadamia crumble; and Franschhoek Salmon Trout
gravadlax, tartare, asparagus, lemon grass and vanilla mayo.
For mains guests will be able to tuck into mouth-watering dishes
such as Lamb Loin confit belly, harissa, babaganoush, chick peas,
baby marrow, pistachio and lamb jus; whilst vegetarian options
will include Green Asparagus with smoked potato, succotash,
pea puree, citrus gel and orange crumble. With its idyllic location
on the Atlantic Ocean, The Twelve Apostles is famous for serving
delectable seafood dishes, and Chef Pretorius looks forward to
continuing this tradition and showcasing his flair in the preparation
of a tasty Fish du Jour dish, fresh from the sea every day.
Passion Fruit Study is one of several dessert options and consists of
passion fruit mousse, passion fruit chiffon, passion fruit gel, banana
semi fredo and Tonka bean custard. Another delicious sweet delight
The Twelve Apostles Hotel is renowned for its weekly culinary events
the Saturday Jazz Lunch combines an indulgent la carte lunch
with breathtaking Atlantic Ocean views and soulful jazz favourites
with Jeremy Olivier (every Saturday between 12h30 & 15h00); while
the Serendipity Sundays traditional Sunday lunch features la
carte delicacies and an enticing buffet selection (R245 per person),
with Jenie Oliver on keyboard and vocals.
A bout T he T welve A postles H otel and S pa
Poised above the Atlantic Ocean, the five-star Cape Town hotel is
situated at the waters edge of a marine reserve, boasting frequent
whale and dolphin sightings. Surrounded by nature only, the hotel
is flanked by the majestic Table Mountain and the Twelve Apostles
mountain range within the Table Mountain National Park. The
interior design is inspired by its namesake, creating a fresh, calming
environment that artfully combines sophistication with simplicity,
comfort and elegance.
Guests are spoilt with spectacular views of the ocean and mountain
views from each of the 70 bedrooms and suites, including the
Presidential Suite, each superbly designed to provide the utmost
comfort and style.
The hotel boasts two swimming pools perched above the ocean;
GINJA FOOD 87
FOOD TALK
its award-winning health and beauty spa; Azure Restaurant, the
Caf Grill, and The Leopard Bar; a 16-seater private cinema; and
meeting, events & wedding facilities for up to 90 guests.
A bout R ed C arnation H otels

Red Carnation Hotels is an award-winning collection of 4 and 5 star
family-run boutique hotels in London, Dorset, Guernsey, Geneva,
Florida and South Africa. Each property has its own individual
character and unique location that reflects the local environment,
culture and cuisine. They all share the qualities that win Red
Carnation so many prestigious awards splendid luxury, generous
hospitality, inventive and traditional cuisine, private art collections,
passionate service and loyal staff committed to creating richly
rewarding experiences for all their guests. G
THE TWELVE APOSTLES HOTEL AND SPA

Tel: +27 (0)21 437 9029 | Email: restaurants@12apostles.co.za
Become a fan of The Twelve Apostles Hotel and Spa on Facebook
Follow The Twelve Apostles Hotel and Spa on Twitter
Visit The Twelve Apostles Hotel and Spa website
www.redcarnationhotels.com
Christo Pretorius
White Asparagus, parmesan fried egg,

parma ham with hollandaise sauce
Poached Egg
Yields 1 portion
1 ea Egg
Poach eggs ahead of dish preparation.
Place in ice water and refresh.
Parmesan Crumb Egg

Yields 1 portion
1 ea Soft poached egg
60g Panko breadcrumbs
20g Grated parmesan cheese
Coat egg in parmesan crumbs and deep fry until golden. Dont
deep fry too long - the yolk should be runny
White Asparagus
Yields 1 portion
2000ml Water
30ml Khoisan salt
20ml Lemon juice
45ml Butter
220g White Asparagus, trimmed & cleaned
88 GINJA FOOD
5g Khoisan salt
2g White pepper
Bring water, salt, lemon juice and butter to a simmer in a large pot.
Lower the trimmed and cleaned asparagus into the
simmering water.
Cook the asparagus in the simmering water for at least 3 minutes.
A fork needs to go through it and come out clean. Important - it
must not be crunchy like GREEN ASPARAGUS.
Remove from the water straight into a medium pan with butter, salt
and pepper.
Serve straight from the pan onto the plate.
White Asparagus Spear Salad

Yields 1 portion
60g Asparagus spears & coins, trimmed & blanched
10ml Orange Vinaigrette
2g Khoisan salt
2g White pepper
Blanch the asparagus spears and refresh in ice water.
Mix together with the coins and vinaigrette just before serving.
Orange Vinaigrette
Yields 10 portions
60ml Dijon mustard
125ml White wine vinegar
375ml Vegetable oil
1 ea Orange, zest & juice
Combine the mustard, vinegar, orange juice and zest in a blender
and blend at medium speed for 15 seconds.
While the machine is running slowly add 125ml of oil.
Transfer the vinaigrette to a mixing bowl and whisk constantly and
add the remaining oil in steady stream.
Hollandaise Sauce
Yields 10 portions
5 ea Egg yolks
15ml Lemon juice
2g Khoisan salt
2g cayenne spice
500g Melted butter, melted
Whisk egg yolks and lemon juice over a double boiler. Check
temperature continuously.
When egg yolks are thick and creamy, add the melted butter, ladle
at a time, and continuously check the temperature.
If it looks as if it might split add a teaspoon of boiling water to the
mixture.
Adjust seasoning and BLOWTORCH on the benedict.
Parma ham
Yields 1 portion
10g Parma ham
Slice the Parma ham as thinly as possible on the gravity slicer and
keep cling wrapped.
FOOD TALK
W hite A sparagus , parmesan fried egg ,

parma ham with hollandaise sauce
GINJA FOOD 89
FOOD TALK
Gary
A LOOK AT CELEBRITY CHEF
& JUDGE GARY MEHIGAN
MasterChef Australia judge and celebrity chef Gary Mehigan

spent time researching fish found in South African waters
to use when he cooked at the Johannesburg Good Food &
Wine Show in September.
MasterChef Australia has, he admits, changed his life.
Five years in and nine series later, Gary, Matt and George
have become household names around the world. Hell be
appearing at the show with surfer, TV presenter and blogger
Hayden Quinn from MasterChef Australia Series 3 and Great
British Bake-Off judge Paul Hollywood.
What do you look for in MasterChef?
Contestants have to have a sparkle. When we do auditions
every year its almost like Im employing my own staff. Im
looking for someone who has a story, a dream and they really
need to want to be in food. Thats the priority.
He knows South Africans are big meat eaters, who like bunny
chow and sosastie, because his friend runs restaurant and
has made lots of typical South African dishes like biltong and
chakalaka. He is also familiar with South African chefs like Luke
Dale Roberts and during his brief stay in the city would like to
have a top-end experience of chefs doing good stuff in the
city and also things that are uniquely South African.
Mehigan has, as he puts it, never got round to coming out to
South Africa because of his TV and restaurant commitments.
90 GINJA FOOD
FOOD TALK
We film MasterChef Australia for five months a year and have
just completed the fifth season.
We have filmed 10 series, five main series and five derivative
which has included Celebrity Masterchef, two juniors, an allstar and professionals. Its been a crazy ride not only for all the
contestants involved, but also for us the three judges.
Asked what the contestants had taught him, he laughed; A
lot actually. What the contestants always do is surprise me with
their creativity and I have been in the business as a professional
chef for almost 30 years, having started at 17. I am now 46.
Every day they have to come up with a different idea and they
do.
He observes that in the world of modern cuisine there are
professional rules that are taking over the world, and these
involve losing the shackles of what one has learnt in the past.
Today the industry, he says, is driven by technique, profit and
repetition and thats why its wonderful to be in a position to
learn something new and exciting from the contestants.
Wed give them random ingredients that they have to cook
with on the spot, they get a creative push and, in the end, give
us some amazing food. Most chefs are not in a day-to-day
environment where they have to create something different all
the time. Its certainly been a massive learning curve for me.
And also the realisation that if I give my chefs the same impetus
its remarkable what they can come up with.
He never expected that the series would become a global
phenomenon and he said they had twitter followers in
Venezuela, Mexico, and Eastern Canada, all over Europe,
Malaysia, and particularly India, where there is a huge fan
base. Its a bit of a thrill for him.
What is it about Australia that produces such cooking talent?
We travel a lot and we live our travels vicariously through food.
Australia is multi-cultural and has many different nationalities
through waves of immigration and they all brought something.
There were periods of time where it was very difficult for them
to assimilate or acclimatise to the environment. What has
happened now is that we really enjoy the human similarities
through food and we all love very similar things. You can enjoy
an English-style pie on a Monday, Greek on Tuesday, Sudanese
on Wednesday and Lebanese on Thursday. It covers the whole
gamut and that is part of the global interest in food.
How do you balance TV with running your restaurants?
I have very good staff. At the start I thought it would be three
months out of my life but we got caught up in this crazy
whirlwind that is MasterChef. Its a double edged sword,
but certainly doing the show has helped me have great
experiences and I wouldnt change it for anything.
What are the latest food trends?
Theres a global shift towards a better understanding of where
our food comes from. g
Above: Gary Mehigan and

George Calombaris having
a cook-off at the The Good
Food & Wine Show, Adelaide,
Australia; six celebrity chefs (Left
to right: Gary Mehigan, Manu
Feildel, Damian Heads, Janelle
Bloom, Alastair McLeod, George
Calombaris.) team up to raise
money for burn survivors.
GINJA FOOD 91
FOOD TALK
Grilled veal cutlets

with asparagus & mushrooms
Dark chocolate
Serves 4
Preparation time 15 minutes
Cooking time 30 minutes
Serves 6
Preparation time 15 minutes
Cooking time 15 minutes
1 garlic bulb (cloves separated)

100ml extra virgin olive oil
800g baby potatoes
1Tbs chopped rosemary
4 French-trimmed veal cutlets
2 bunches of asparagus (trimmed, stalks peeled)
4 king brown/flat mushrooms (trimmed, halved
lengthways)
2Tbs vincotto/aged balsamic vinegar/balsamic glaze
40g unsalted butter (room temperature) plus a bit extra

to grease the bowls
150g caster sugar (plus cup extra)
200g dark chocolate chopped (70% solids) (plus 75g
extra, grated)
2 egg yolks
5 egg whites
150ml cream
1 . Preheat a skillet on medium.

2 . Place garlic cloves in the centre of a square of
tinfoil. Drizzle with 1 Tbs oil and enclose to form a

parcel.
3 . Cook on a skillet for 30 minutes until soft.

4 . Cook the potatoes in a pan of salted, boiling water
for 15-20 minutes until tender. Drain.
5 . Meanwhile, combine rosemary and cup remaining

oil in a small bowl and set aside.
6 . Brush veal cutlets with 2 Tbs oil and then season.

7. Drizzle asparagus and mushrooms with the remaining
oil and season.

8 . Cook cutlets on the grill plate for 4 minutes on either
side for medium-rare.
9 . Remove from heat and brush with the rosemary oil.
10 . Cook asparagus and mushrooms on the grill
plate for 2 minutes on either side, until lightly browned
and tender. Remove from heat and brush with the
rosemary oil.
11 . Cut the asparagus in half.
12 . Arrange the vegetables and garlic on a platter and
drizzle with vincotto/balsamic and remaining rosemary
oil. Place the veal cutlets alongside vegetables and
serve with potatoes.
souffls
1 . Preheat the oven to 220 C

2 . Brush 6 cup souffl dishes evenly with extra butter
and chill for 5 minutes.

3 . Brush lightly with another layer of butter Place 1
tbsp of extra caster sugar into the souffl dish and
roll around inside of dish to evenly coat. Pour out
any excess sugar into the next bowl and repeat the
process.
4 . Half-fill a small saucepan with water and heat on a
medium-high heat until boiling. Remove from the heat
and place chocolate and butter in a heat-proof bowl
that fits well over the pan without touching the water.
Allow the chocolate and butter to melt slowly.
5 . Remove the bowl from the pan and stir.
Add the egg yolks and stir to combine.
6 . In another bowl, beat the egg whites and 2 Tbs of
caster sugar, with an electric mixer or whisk, until soft,
shiny peaks form. Using a flexible spatula, fold one third
of the egg white mixture into the chocolate mixture.
7 . Gently mix in a clockwise direction several times,
making sure that you mix from the centre of the base
of the bowl.
Turn the bowl in an anticlockwise direction a full turn
and repeat the mixing process, until the egg white is
thoroughly incorporated.
8 . Add the remaining egg white and repeat the mixing
process, making sure you dont knock too much air out.
9 . Divide the mixture between the souffl bowls, filling
them almost to the top.
10 . Bake for 10 minutes until the souffls rises 3cm above
the tops of the dishes.
11 . Meanwhile, whip the cream and remaining caster
sugar until soft peaks form.
12 . Fold in extra grated chocolate. Serve the souffls

immediately, topped with the chocolate cream.
92 GINJA FOOD
FOOD TALK
GRILLED VEAL CUTLETS WITH

A S PA R A G U S & M U S H R O O M S
D A R K C H O C O L AT E
souffl s
GINJA FOOD 93
A N A L L - D AY G O U R M E T A F FA I R AT
BISTROT BIZERCA
FOOD TALK
South Africa, Cape Town, November 2012; AFTER five successful years
in what is arguably one of the toughest locations in the CBD, Bistrot
Bizerca has settled quickly and comfortably into its new home in the
historic Heritage Square in the heart of the city.
The interior of the new Bizerca has a seating capacity of 50, with 50
more diners accommodated in the famous brick-paved courtyard with its
water feature per fect for balmy summer evenings and long lazy lunches,
or infor mal mid-afternoon interludes of oysters and champagne.
While the multiple award-winning restaurant has retained chef Laurent
Deslandess core menu of long time favourites which keep customers
coming back, as well as the extensive daily specials, Bistrot Bizerca has
added an additional menu of afternoon and late night bites. These light
cold dishes, some of which are available in different sized portions, are
served between lunch and dinner, and again after dinner.
Pop in after work for a duo of pates and rillettes with cornichon, pickled
pear and melba toast, Bistrot Bizercas famous Norwegian salmon salad,
oysters with gooseberry dressing, or silky Chalmar beef fillet tartare.
A carafe of wine with a platter of local cheeses to share, or a generous
bowl of hand cut chips hot and crispy on the outside, light and fluffy
on the inside with homemade mayo take snacking to a gour met level.
The equally famous Granny Smith apple sorbet with Calvados, or
white chocolate crme brulee with raspberry sorbet will put a sweet
ending to a night out at the movies or theatre.
GINJA FOOD 95
FOOD TALK
Interior and exterior blend seamlessly at Bistrot
Bizerca, with raw brick walls echoing the stony
courtyard, as do the vertical wall gardens lush with
salad leaves and herbs, both inside and outside,
which are not only striking visual features but a
unique combination of practicality and design
from which Laurent will harvest for the table. Subtle
recurring butter fly motifs on the walls, menus and
napkins reflect the restaurants metamorphosis.
Among its accolades, Bizerca counts the 2011 Eat
Out DStv Food Network Restaurant Awards title of
best bistro. Bizerca also won this category in 2009,
and was a top 10 nominee in 2008 for what are
widely considered this countrys foodie Oscars;
Rossouws Restaurants awarded it three stars, and it
is in the Fleur du Cap Restaurant Awards top 10. This
year Bizerca is among the 20 nominees from which
the 2012 Eat Out Restaurant of the Year, Chef of
the Year, Service Excellence Award and the Top 10
Restaurants will be chosen at the end of November. G
For reservations call (021) 423 8888,

and for information email bizerca@mweb.co.za
or visit: www.bizerca.com
Bizerca, Heritage Square,
98 Shortmarket Street,
Cape Town.
Open Mondays to Fridays lunch 12pm-2.30pm
and Mondays to Saturdays dinner 6.30pm-9.30pm.
Afternoon bites 2.30pm-6pm, 9.30pm-10.30pm.
Secure parking available on Riebeeck Square.
96 GINJA FOOD
FOOD TALK
N orwegian
S almon S alad
GINJA FOOD 97
COVER FEATURE
canapes
and
cocktails
98 GINJA FOOD
COVER FEATURE
GINJA FOOD 99
COVER FEATURE
seasonal
sharing flatbread
Serves 12
Cooking Time: 20 30 minutes
10g active dried yeast
10g sugar
410g plain flour
2 tsp sea salt
500g tub Buffalo mozzarella balls
1 tbsp extra virgin olive oil Seasonal sharing
flatbread
1. Combine the yeast, sugar and 250ml
warm water in a bowl, leaving it in a warm
place to ferment for around 10 minutes.
Then combine the flour and salt in the bowl
of an electric mixer, pouring in the yeast mix
and olive oil. Mix, until smooth and elastic
with the dough hock whisk or, if youre
kneading by hand, for around 10 minutes.
Place the dough in an oiled bowl, cover
with a cloth and leave in a warm place for
around one hour, until doubled in size.
2. Preheat the oven to 240C, placing a
large baking tray upside down in the oven
to heat. Cut out a large rectangle of baking
paper and lay it flat on the worktop. Put the
dough on the paper and roll it out, until its
around 20cm x 30cm. Top it with thin slices
of the mozzarella, making sure the cheese is
well drained of the liquid it comes in. Drizzle
with olive oil, season, and lift the dough on
the paper onto the baking tray. Leave it
to cook in the oven for 20-30 minutes, until
the base is crisp. You may need to check it
after 10 minutes and dab away some of the
liquid that emerges from the cheese with a
bit of kitchen paper.
3. Once cooked and cooled enough to
touch, use a sharp knife to cut the bread
into 12 square pieces. Top with a mixture of
toppings some favourites are: prosciutto,
fig and mint; smoked salmon, quails egg
and dukkah; roast beetroot, walnuts and
chicory; shaved fennel, clementine zest,
chilli, and baby spinach; chorizo, piquilo
peppers and roasted butternut. Serve
immediately if you like the bread to be a bit
warm, or keep them in an airtight container.
100 GINJA FOOD
crispy pitta chips

topped with
aubergine
pomegranate and mint
Serves 12
Cooking Time: 30min
2 large aubergines
1 garlic clove, crushed
1 red chilli, deseeded, finely chopped
1 tbsp lemon juice
3 tbsp finely chopped mint
2 tbsp pomegranate seeds
125g feta, crumbled
4 good-sized pitta breads
1 tsp sea salt
3 tsp ground cumin
1. Preheat the oven to 220C . Wash the
aubergines and place them under a hot
grill, turning them frequently for around 15
minutes, until blackened and charred on
either side.
2. Once cool enough to handle, cut the
aubergines lengthways and scoop out the
flesh with a spoon, chopping it finely. Place
the flesh in a colander to drain away the
bitter juices. Transfer to a bowl with the
garlic, chilli, lemon juice, olive oil and mint
(keeping a little mint aside for garnish).
Season with sea salt and set aside, while
preparing the pitta chips.
3. Split each pitta in half widthways and cut
each half into triangular wedges. Place in
a single layer on a baking tray and drizzle
with enough oil to generously coat each
chip. Sprinkle with sea salt and cumin and
place in the oven for five to eight minutes,
until golden and crisp if youve made
them ahead of time they will keep well in
an airtight container.
4. To serve, spoon a little of the aubergine
mix on to each pitta and top with a few
pomegranate seeds, some blobs of feta
and little bit of mint. Serve immediately.
radish and soft cheese

canapes :
Serves16
Cooking Time: 5 minutes
4 tbsp Ricotta
4 tbsp sour cream
Bunch chives finely chopped
20 radish, chopped small or coarsely grated
Pepper and sea salt
To serve:
Toasted rye bread
Paprika
1. Set aside four radishes and 10 chive
stalks. Put the remaining ingredients in a
bowl and stir well to combine. Season with
black pepper and sea salt, taste and adjust
the seasoning if necessary.
2. Toast the rye bread then cut into small
triangles. Pile a couple of teaspoons full of
the radish mixture on each triangle. Chop
the remaining radishes and chives and add
a little to the top of each canap then
sprinkle with a little paprika and serve.
crostini with
cheese toppings
Serves 12
A baguette, thinly sliced
100ml Olive oil
Method
1. Preheat the oven to 190C and place a
large baking sheet inside to warm up.
2. Thinly slice a baguette and brush each
slice on both sides with olive oil. Remove the
baking sheet from the oven and carefully
lay the bread out.
3. Bake for around eight to ten minutes, or
until golden and crisp.
4. Top with pear, Gorgonzola and rocket,
sweet roasted peppers with basil and
mozzarella, or Manchego and quince.
COVER FEATURE
miniature beef toasts

with white bean puree
Serves 20
lean thin cut sirloin or minute steaks
Salt and freshly milled black pepper
1 tbsp olive oil
For the White Bean Pure:1 x 400g can white
beans, e.g. cannellini, drained
1 garlic clove, peeled and crushed
3 tbsp olive oil
2 tsp freshly chopped chives
20 prepared mini toasts
1 tbsp creamed horseradish, optional
Fresh chives, to garnish
Method:
1. To prepare the white bean pure; place
the beans, garlic and oil in a food processor
or blender and whizz together until smooth.
Spoon into a small bowl and stir through the
chives. Adjust the seasoning, if required,
cover and set aside.
2. Heat a non-stick griddle or frying pan.
Season the beef on both sides and brush
with the oil. Cook for one to two minutes on
each side. Remove from the heat to rest for
one to two minutes then thinly slice on the
diagonal.
3. Spoon a small amount of the pure evenly
on each toast. Top with a slice of beef, a
pea-sized amount of the horseradish sauce
(if used) and garnish with a few fresh chives.
Serve immediately.
gorgonzola pear

and walnut crostini
Serves 4
4 slices sourdough or rustic bread
40g walnuts
80g Gorgonzola, thinly sliced
1 pear, thinly sliced
1 tsp lemon juice (if preparing pear ahead)
Freshly ground black pepper
2 tbsp honey
1. Place a small, non-stick frying pan over a
medium-high heat and toss in the walnuts.
Warm them through for three to four
minutes, rattling the pan constantly until
theyre all toasted. Cool the walnuts slightly

and chop roughly.
2. Place some Gorgonzola slices and a slice
of pear on each crostini. Grind over some
black pepper and sprinkle on a little of the
toasted walnuts.
3. Finish with a tiny drizzle of honey not too
much, though, or youll end up with very
sticky-fingered guests.
prawn and wasabi

mayonnaise crostini
Serves 20
1 baguette, thinly sliced into about 20
pieces
1 tbsp olive oil
5 tbsp mayonnaise
1-1 tbsp wasabi
1 small lemon, juice only
150g (approx) ready-prepared shelled
cooked prawns
Small jar of salmon roe
2 tbsp black sesame seeds (optional)
1. Preheat an oven to 190 C and place
a baking sheet inside to heat. Brush the
baguette slices with olive oil. Remove the
tray from the oven and spread the oiled
crostini on to it. Bake for eight to 10 minutes
or until crisp and golden.
2. Mix together the mayonnaise, wasabi,
pepper and lemon juice until well
combined. Spoon a little of the wasabi
mayonnaise mixture on to each crostini or
bruschetta and then top each with a prawn
and one teaspoon of salmon roe.
3. If you want to add a touch of glamour to
your finished dish, use black sesame seeds.
Warm a small non-stick frying pan over a
medium-high heat and tip in the seeds.
Warm for 30 seconds or so,taking care not
to burn them. Tip the seeds on to a saucer
until youre ready to use them. If desired,
sprinkle a few sesame seeds over each
crostini.
CROSTINI WITH
CHEESE TOPPING
canapes
GINJA FOOD 101
COVER FEATURE
S T R AW B E R R Y
BASIL LEMONADE
102 GINJA FOOD
COVER FEATURE
spicy watermelon

cooler :
1 or 2 large chunks Watermelon

1 or 2 Small Serrano chillies
60ml Watermelon flavoured Bacardi
150ml simple sugar syrup
150ml Fresh lime juice
Garnish: Watermelon, Serrano Chile and
mint
Glass: Rocks
Coat the rim of a rocks glass with honey
sugar, fill with ice and set aside. In a shaker,
muddle the watermelon and chillies. Add
the remaining ingredients and fill with ice.
Shake, and strain into the prepared glass.
Garnish with a watermelon wedge, a whole
Serrano Chile and a mint sprig.
strawberry basil
lemonade :
1 Large strawberry
3 Basil leaves
50ml Gin
250ml Fresh Lemonade
Club soda
Garnish: Strawberry and basil
Glass: Double Old Fashioned
In a double Old Fashioned glass, muddle
the strawberry and basil leaves. Fill with ice
and set aside. Add the gin and lemonade
to a shaker and fill with fresh ice. Shake,
and strain into the prepared glass. Top with
a splash of club soda and garnish with a
strawberry and a basil leaf.
sun shine summer :
peachy
50ml Tequila
10ml Fig preserves
230ml Orange juice
Fresh rosemary leaves
10ml Ginger Syrup*
Ginger Syrup:
.5 cup Water
1 cup Sugar
1 (2-inch) piece Fresh ginger, finely
chopped
Garnish: Rosemary sprig
Glass: Rocks or highball
For Ginger syrup
Bring the water to a boil in a small saucepan
over high heat. Add the sugar and stir until
dissolved. Remove from the heat and let
cool completely. Place the ginger in a
mesh strainer and pour the mixture over the
top. Press the ginger with a muddler or the
back of a spoon to remove as much liquid
as possible.
For sunshine summer
In a shaker, muddle all the ingredients
except the Ginger Syrup. Add the Ginger
Syrup and fill with ice. Shake well and strain
into a rocks glass filled with fresh ice or a
highball glass without ice. Garnish with a
rosemary sprig.
1 cup Ice cream

1 cup Milk
1 tsp. Salt
3 drops Vanilla extract
1 cup Peach
Garnish: Sliced roasted peach and a mint
leaf
Glass: Martini glass
Blend milk, peaches, salt & extract until
smooth. Add ice cream and blend until
smooth. Makes 2 servings.
egg nog cocktail
freeze
vodka twister
fizz
50ml Vodka
25ml Pernod
top up Ginger ale
1 Egg white
1/2 teaspoon Sugar syrup
1 Lime slice
5 Ice cubes
juice of Lemon
Garnish:
Glass: highball glass
Put the ice cubes into a cocktail shaker.
Pour the lemon juice, sugar syrup, egg
white, pernod and vodka over the ice and
shake. Pour into a highball glass and top up
with ginger ale. Garnish with a slice of lime.
50ml parts Brandy

1 teaspoon Sugar syrup
250ml Milk
5 Ice cubes
1 Egg
Grated nutmeg
Garnish: nutmeg
Glass: Tumbler
Half-fill a cocktail shaker with ice. Add the
egg, sugar syrup, brandy and 250ml of
milk. Shake for about 1 minute. Strain into
a tumbler and sprinkle with some nutmeg.
cocktails
GINJA FOOD 103
L ard i e r e
B rings G ourmet D ining to Y our D oor
Passionate foodies and Master Chef aspirants often gripe about
the difficulties of finding their favourite delicacies. All too
often, fine foods and rare ingredients are reserved for exclusive
restaurants and made inaccessible to the general public.
Lardiere Fine Foods, an online food store with a vast selection of
specialty food products hand-picked by the renowned Chef Junelle
Germishuizen, is seeking to change that. By building relationships
with and supporting local producers, Lardiere sources rare, high
quality products, and in some cases, Chef Junelle produces them
herself.
I want to ensure that every aspiring chef or food enthusiast
has access to the same ingredients that the countrys very best
restaurants do, explains Chef Junelle. Whether this means
sourcing products from around the world, local artisans, or
creating them ourselves, Lardiere is determined to localise the elite
domain of gourmet dining.
As testament to Chef Junelles pioneering spirit and determination
in making fine foods and products available through her first
of its kind store, Lardiere also holds sole distribution rights for
two leading international brands Wasara disposable tableware
products from Japan and Weck Jars, glass canners and accessories
from Germany.
Featuring the best in Japanese design, Wasara tableware products
are made from 100% renewable tree-free materials, including
bamboo and reed pulp. Japan has one of the most refined food
cultures in the world and Wasara follows this legacy of the Japanese
aesthetic and values by designing their products in elegant forms
that naturally accentuate the delicacy of the cuisine and the graceful
movements of those who hold them. The Weck Jars represent a
new and innovative approach to home canning, and have become a
popular way to preserve foods. Their high quality and big variety of
beautiful glass jars have become the preferred choice for many
home cooks and artisans around the World. Both Wasara and
Weck Jars are sought after globally and are now available in SA,
thanks to Lardiere. With over 20 years of experience in the industry
in various roles, Chef Junelle has a sharp eye for quality and is
combining her creative flair in the kitchen with her passion for fine
dining to give South Africas pantries a much needed makeover.
Apart from Wasara and Weck Jars, some of the stores other flagship
products
include:

Charcuterie from Richard Bosman, a local supplier from Cape
Town with an excellent selection of cured and smoked meats.
Ceramics designed by Mervyn Gers, a well-known local
ceramicist whose exclusive hand-made creations are highly
sought after, and this unique Artichoke Range can only be
ordered through Lardiere and partner distributors.
Almond & Blue Cornflower Nougat produced by Chef Anelda
Venter, who worked with Margot Janse makes this signature
product for Lardiere. The Blue Cornflowers, a rather unusual but
visually appealing ingredient, are grown in the Lardiere garden.
Soy Candles with refreshing and exclusive scents (including
Basil, Lemon Verbena, Rose Geranium and Spicy Cinnamon)
that keep flies away while cooking and eating, and the melted
wax can also be used as a hand moisturiser. These candles come
in two convenient sizes and are great as gift ideas.
A selection of hampers for birthdays, holidays and most days
you or some-one you know would like to create something
especially delicious in their kitchen.
For the time being, Lardiere Fine Foods will only be delivering to the Gauteng
region, however, Chef Junelle welcomes interested parties to contact her
directly to arrange for special deliveries countrywide. For her contact details,
a full product list and more information, visit http://www.lardiere.co.za/. G
Clockwise from top left;

Hand-Made Signature Blue Cornflower
Nougat, Chef Junelle Germishuizen
founder and owner of Lardiere Fine
Foods, Mervyn Gers Artichoke Ceramics.
WIN
ck
go D u
a L et s v alued
H am p er . 0 0 ea
0
at R 3 4
Lardiere Fine Foods & GINJA are giving away hampers to FIVE
lucky readers. Hampers include: Duck rillettes, Pate, Oolong tea jelly, Duck
prosciutto & Pickled cherries. SMS LARDIERE and your NAME to 45901.
Tc & Cs Apply. SMS charged at R1.50
JUNIOR CHEF
honey
A spoonful of
Albert Einstein once
said that, if the bee
disappeared off the
face of the earth, man
would only have four
years left to live.
What a crazy man how could a buzzing
little insect that
stings once and dies
be so important to
mankinds existence?
The answer is not
because honey tastes
so delicious that we
cannot live without it;
in fact, without bees,
most of our plants,
crops and flowers
would die out. Bees
are responsible for
almost 80% of all
pollination worldwide,
which is something
they do without
realising while
collecting nectar
to make honey.
106 GINJA FOOD
On every nectar collection, a bee stops at up to 100 flowers. Pollen

attaches to her fuzzy little legs, fertilizing the flowers she visits.
When she returns to the hive, she regurgitates the nectar, adding a
specific enzyme into honey combs and sealing them with wax. Once
all the excess moisture is removed, honey is formed. In her 4-6
week life span, a female worker bee will only collect enough nectar
to make less than 1 teaspoon of honey. It is estimated that bees
need to visit over 4 million flowers to make 1kg of their delicious
food. Since a hive can be 10 000 80 000 bees strong, honey is
produced relatively quickly.
Winnie-the-pooh is not the first avid lover of honey, the ancient
Romans and Greeks thought that this marvellous insect creation
was a food fit for the gods. Ancient Egyptian hieroglyphics of honey
often used to symbolise royalty - have been found in the Sun
Temple in Cairo dating back to 2400BC.
A pot of honey was even discovered in King Tutankhamens tomb.
What makes it truly remarkable is that even after 2000 years, it
was still edible - as honey will never go off if it is stored correctly.
Honey does not taste the same in every country or even every
province. Bees are only able to use nectar from local flowers and
plants which makes every hives honey utterly unique.
You might have noticed that there are two different types of honey
raw and runny. Commercial honey is heated to make it runnier
and easier to use. Raw honey isnt heated and contains more pollen
and enzymes. If you have allergies, try eating one teaspoon of local
raw honey a day. This will help your immune system develop a
resistance to pollen in the area.
To ensure you are buying pure honey, turn the bottle upside down
and watch to see that one single bubble slowly travels up through
the honey. If there is more than one bubble in a bottle, the honey
is not pure and might even contain syrup to cut production costs.
When measuring honey, consider coating your utensils with oil
to prevent sticking. Honey is a natural preservative and if you
know that you are baking a cake or biscuits that wont be eaten
immediately, substitute half the sugar content with honey and
reduce the temperature by 25-30C when baking. This will keep
your baked goods fresh, moist and more delicious for longer. G
JUNIOR CHEF
JUNIOR CHEF
Sticky honey Chicken

8 chicken pieces (thighs and drumsticks)
1 garlic clove chopped finely
2cm piece of ginger grated
Juice of 1 lemon
45ml soya sauce
45ml honey
1. Preheat oven to 180C
2. Place all chicken pieces into oven proof dish
3. Mix all the ingredients together
4. Pour evenly over the chicken, making sure it is
well coated
5. Leave to marinade for 30 minutes, turning

occasionally
6. Bake for 45 minutes

7. Serve with rice and honey carrots (recipe below)
granulated sugar, corn syrup, melted butter,

honey and the almond extract. Mix well. Stir in
almonds
3. Pour filling into pie crust and bake at 180C for

45-50 minutes. Leave to cool on rack
4. Whip the cream, powdered sugar, and remaining

extracts until soft peaks form. Serve pie with a
dollop of the cream
Honey Macadamia Brittle

cup butter
cup honey
1 cup macadamia nuts
Small bowl with water for testing
1. Grease a baking tray or line a tray with a silicone
baking mat
2. Heat butter and honey on a medium heat, stirring
Honey Almond tart

4 tablespoons Hilltop Honey
3 medium eggs
150g sugar
180g Corn/golden syrup or Hilltop honey
80g butter, melted
Half teaspoon almond extract
80g almonds, sliced, toasted
1 pie crust
Topping
250ml whipping cream
2 tablespoons powdered/icing sugar
Half teaspoon vanilla essence
Half teaspoon almond extract
1. Pre-heat oven to 180C Gas mark 4
2. Lightly beat the eggs and gradually add the
108 GINJA FOOD
occasionally
3. After a few minutes, use a spoon to put a small

drop of the mixture into the water bowl
4. You will know it is ready when it turns hard and

balls up immediately
5. Add the nuts and stir for another minute

6. Pour it onto the baking tray and refrigerate until
cool and hardened
7. Flex the sheet to get the brittle off and cut or

break into smaller pieces
Sweet n Fruity Smoothie

175ml plain yoghurt
1 peeled and chopped mango
350ml orange juice
1 peeled and chopped banana
JUNIOR CHEF
Honey
Almond tart
JUNIOR CHEF
20ml runny honey

cup ice
1. Place all ingredients in a blender and whizz for 30
seconds
2. Add ice and blitz until smooth

3. Serve immediately
Honey & Spice Biscuits

275g flour
t bicarb
t cinnamon
t clove
t ginger
Pinch of nutmeg
125g soft brown sugar
125g runny honey
50g softened butter
1. Preheat oven to 180C
2. Sift flour, bicarb, spices and sugar together and
mix well
3. Add honey and soft butter

4. Work mixture with fingertips at first
5. When dough starts to come together, rub between
palms until thoroughly combined
6. Roll the dough out on a floured surface about

5mm thick
7. Use a cookie cutter of your choice

8. Place the cut biscuits onto a tray lined with baking
paper
9. Bake for 12 minutes or until biscuits are light

browned
110 GINJA FOOD
JUNIOR CHEF
Honey
& Spice Biscuits
DINE OUT
R estaurant G uide
The GINJA Selection guide to dining out.
Cape town
Knysna
***
Bistrot Bizerca
Area: Cape Town
Cuisine: Bistro, French
Ambience: Comfy & Casual,
Contemporary Cool
Lunch: 12 noon3pm, MonFri,
light courtyard meals 3pm6pm
Dinner: 6:30pm10pm, MonFri
021 423 8888
Heritage Square, 98 Shortmarket Street,
Cape Town
***
Carn SA
Area: Cape Town
Cuisine: Steakhouses, Italian
Ambience: Classic Elegance
Dinner: 6:30pm10pm, MonSat
021 424 3460
70 Keerom Street, City Bowl, City Centre,
Cape Town
***
Best of Asia
Area: Green Point
Cuisine: Sushi, Contemporary
Ambience: Contemporary Cool
Lunch: 12 noon 11pm, MonSun
Dinner: 12 noon 11pm, MonSun
021 439 4918
Paramount Place 105 Main Road,
Greenpoint, Cape Town
***
Zacharys
Area: Knysna
Cuisine: Contemporary, South African
Dinner: 6pm10pm (inquire about
seasonal hours), MonSun
044 302 3333
Conrad Pezula, Lagoonview Drive view,
112 GINJA FOOD
***
Cuve at Simonsig
Area: Stellenbosch
Cuisine: Light meals, Contemporary,
Fusion, International, French, South
African, Fine Dining, Vegetarian
Lunch: Sun 12 noon2pm,
TuesSat 12 noon3pm
Dinner: 7pm10pm, Wed, Fri & Sat
021 888 4932
Kromme Rhee Road, off R44, Koelenhof,
Stellenbosch
durban
***
Fig Tree Restaurant
Area: Ballito
Cuisine: Global / International
Opening times Summer:

TuesSun 6am10pm.
Opening times Winter:
TuesSunday 6:30am10pm.
032 946 5403
Simbithi Country Club, Shakas Rock
Road, Ballito, North Coast
***
Sevruga
Area: Umhlanga
Cuisine: Sushi, Contemporary,
Continental, Fusion, International,
Mediterranean, Asian, French, Indian,
Italian, Japanese, South African, Thai,
Fine Dining, Vegetarian
Ambience: Hip & Happening, Classic
Elegance
Opening times: SunThurs
12 noon10pm.
FriSat 12 noon11pm.
031 584 7445
Level 2, Shop F183/3 Gateway Shopping
Centre, Umhlanga
***
Aqua
Area: Umdloti
Cuisine: Fusion, Fine Dining, Global/
International, Sushi
Ambience: Classic Elegance,
Comfy & Casual
Opening times: Sun lunch 1pm9pm,
Dinner: TuesThurs 6pm 10.30pm,
FriSat 6pm11pm
DINE OUT
Carn SA, CAPE TOWN
GINJA FOOD 113
DINE OUT
031 580 5600

1 Sibaya Drive, Sibaya Casino,
Umdloti
***
Hartford House
Area: Mooi River
Cuisine: Contemporary, Fusion,
International, Fine Dining
Breakfast: MonSun
Lunch: MonSun
Dinner: MonSun
033 263 2713
Hlatikulu Road, Mooi River
***
Thandi Restaurant
Area: Ballito
Cuisine: Light meals, Seafood,
Steakhouses, South African
Breakfast: 6.30am10.30am,
MonSun
Lunch: 12 noon5pm, MonSun
Dinner: 6.30pm10.30pm, MonSun
032 538 5000
M4, Zimbali Lodge, Ballito
Cuisine: Steakhouses
Breakfast: 6.30am, MonSun
Lunch: 12:30pm, MonSun
Dinner: 6pm - 10pm, MonSun
011 292 6000
36 Saxon Road, Sandhurst,
Johannesburg
***
Bite
Area: Greenside
Cuisine: Sushi, Asian
Lunch: 11am3pm, TuesSat
Dinner: TuesSat: 5pm10pm,
Mon: 4pm10pm
011 486 0449
137 Greenway Street, Greenside,
Johannesburg
Johannesburg
***
Le Canard
Area: Morningside
Cuisine: International, French
Lunch: 12 noon2pm, MonFri
Dinner: 7pm10pm, MonSat
011 884 4597
163 Rivonia Road, Morningside,
Johannesburg
***
Saxon Qunu Grill
Area: Sandhurst
***
The Patisserie
Area: Illovo
114 GINJA FOOD
Cuisine: Bistro, Light meals

Opening times: MonSat
011 268 0022
Rudd Road Post Office Centre, Rudd
Road, Illovo
***
Park Cafe
Area: Parkwood
Cuisine: Light meals, Continental
Ambience: Comfy & Casual
Breakfast: 7:30am11:30am, Mon
Sat
Lunch: 11:30am3:00pm, MonSat
011 117 2050
Lower ground floor, The Parks
Shopping Centre, corner of Jan
Smuts and Wells Ave, Parkwood
***
DW Eleven 13
Area: Dunkeld West
Cuisine: Contemporary, Fusion,
International, Fine Dining
Lunch: 12 noon 2:30pm, Tues
Sun
Dinner: 6:30pm 10pm, Tues Sat
011 341 0663
Shop 11-13, Dunkeld West Shopping
centre, corner Jan Smuts and
Bompas Streets, Dunkeld West,
Johannesburg
GINJA
SPI
CE
BRING YOUR FOOD
TO LIFE!
GINJA SMOKED ROAST PEPPER

Ginja HAS LAUNCHED a fresh new range of herbs and spices
BEEF STOCK | CHICKEN STOCK | CAJUN CHICKEN | CHICKEN SPICE | CROMMIE SPICE | CURRY MIX | FISH RUB
FISH SPICE | LEMON PEPPER | SMOKED ROASTED PEPPER | VEGETABLE STOCK | VEGETABLE SPICE | FISH COFFEE RUB | STEAK COFFEE RUB
www.ginjafood.com

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wire whisk until creamy and yellow.

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