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How to make a cortado frappé with the GREENIS Smart+ Power Blender

8 May

 

A few weeks ago I received a Greenis 888OT Smart+ Power Blender from Greenis South Africa to try out and review. I’ve since discovered the world of power blending and it has been a major game changer in my kitchen.

This machine not only blends chunky liquids like soups to a silky smooth consistency in a flash, it also grinds nuts to become nut butters and pulverises grains to become flours. With its digital touch interface, LCD display, bluetooth compatibility, Japanese commercial grade stainless steel blades and 3,7 peak horsepower, you can be sure that you’re covered when it comes to premium power blending.

As compactness and practicality are core principles in the design of the Greenis FGR-8880T power blender, it carries the most portable (2 liter capacity) jar in the Greenis range, made from Tritan material that is 100% BPA free and super durable. The blade is able to crush pretty much any type of food ingredients, both wet and dry, soft and hard, small and bulky, thanks to the unique shape and quality stainless steel material. It is also equipped with a smart microchip which allows the blender to control operations more precisely and stably without overheating.

I’ve made hummus with the most velvety texture, smoothies and fruit frappés without any icy grains mentionable, and even smooth tahini using dry toasted sesame seeds and some olive oil. The machine does make a noise, but I suppose you wouldn’t expect anything else from a real power tool.

This cortado frappé is a spin on the classic cortado condensado of Spanish origin, where espresso and condensed milk is enjoyed in equal quantities to make a sweet dessert coffee. With the addition of ice, you can make a 3-ingredient iced coffee with a silky, creamy texture that will beat any coffee milkshake, any day.

The Greenis FGR 8880T is available from Takealot at R4699.00 and is available in white and black. For more visit Instagram @greenissouthafrica.

A smooth and creamy cortado frappé using espresso, condensed milk and ice cubes, made with the Greenis Smart+ Power Blender.

Ingredients:

  • 1 cup ice cubes
  • a double espresso (or 60 ml very strong coffee), cooled for better results
  • 60 ml condensed milk

Method:

Turn the machine on and select the cold drinks setting. Add the ice cubes, espresso and condensed milk and press “on”. The machine will blend for 30 seconds with short pause intervals every 10 seconds. Pour and enjoy immediately.

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Product review: Achilles Chef’s Knife by Sternsteiger

4 Apr

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A weekend in the Elgin Valley

31 Mar

The most incredible view of Elgin Wine Valley from the stoep at Almenkerk Wine Estate, Elgin.

 

Last week I spent two days in the Elgin wine valley with my husband and daughter, visiting a few wine estates and restaurants for a taste of their characteristic cool climate region.

This post is a photographic journey of our experience. The valley is so breathtakingly beautiful that you cannot even try to communicate it via pictures. It sometimes felt like we were in another country, perhaps Italy or France, enrobed by the rolling green hills, pristine vineyards and gardens, luscious fruit orchards and fading blue mountains in the distance. It was a feeling of discovering a gem that’s been right under our noses, still unpolluted by the commercialized machine of mass tourism. This valley is generous in all of its glory – unprecedented cool climate wines, honest and personal countryside hospitality, robust flavours and an earthy tranquility that transcends time and space.

We started our trip with a wine tasting at the picturesque Almenkerk Wine Estate followed by lunch at the newly launched Rojaal Eatery (already proving to be a favourite among the Elgin locals). After a laid back night in (watching cricket next to the fire place with a few glasses of wine) and stayover at the plush manor house at Elgin Vintners, we enjoyed breakfast and took a stroll around the vast gardens and surrounding grounds. A generous wine tasting of Elgin Vintners followed, after which we took a drive to Oak Valley for an indulgent lunch at The Pool Room, balming in the most perfect Autumn weather. My 7 year-old daughter found her own magic along the way by making friends with the winemaker’s kids at Almenkerk, playing in their cellar, riding a horse with the very friendly local farm girls and taking a swim in the rain at Elgin Vintners, watching tv in her huge bed, eating freshly picked pears from the surrounding orchards and playing in the puddles at The Pool Room.

Elgin is situated off the N2 just 45 minutes outside Stellenbosch and there are so much more to explore. We’ll certainly be back soon to sip, savour and see more. This is a weekend getaway that almost feels like a trip to the most beautiful countryside of Europe, only much better, because it is right here on our doorstep and costs a fraction of traveling abroad.

Thank you to Yolandi de Wet PR for putting our itinerary together, and a special thank you to Almenkerk, Rojaal Eatery, Elgin Vintners and The Pool Room for hosting us so generously. We absolutely loved our stay.

Tasting the Lace range by Almenkerk, starting with a cool climate sauvignon blanc. Elgin is also well known for producing excellent apples and pears.

The Almenkerk Estate range, featuring their premium sauvignon blanc.

The cake table at Rojaal Eatery. This place is situated in a warehouse-type building with a fun, eclectic, colourful style of decor.

Old and new meets at Rojaal Eatery. Housed in a former flower-packing shed overlooking one of the fruit region’s many valleys, Rojaal (the Afrikaans word for abundance) was established in 2016 by enterprising apple farmer Arno Reuvers.

Pork belly with slaw and baked pears at Rojaal Eatery. Portions are generous and the style of cooking is “abundant”, just like the name suggests.

Fish cake with guacamole on a squid ink bun, onion rings and potato wedges. This was really delicious! Rojaal Eatery is now also open for dinner on Fridays and they are very popular with the local Elgin community – a great testament to their establishment.

Happiness is… crispy house-made chicken strips! At Rojaal.

The recently renovated manor house at Elgin Vintners. The house has four rooms, three with on-suite bathrooms. The house is also suitable for larger functions like weddings and can be rented out as a whole. We stayed in the Denniston and Browne rooms, both with king size beds and on-suite bathrooms.

The majestic garden view from the stoep at Elgin Vintners.

The wine tasting room with wine display, also doubling up as a tv room with fire place and wine tasting bar. At Elgin Vintners.

Exploring the garden at Elgin Vintners. Spot the squirrel…

Ready to go for a stroll to find the horses! At Elgin Vintners.

Some pretty magical pathways in the garden at Elgin Vintners.

On our way to the horses at Elgin Vintners.

One of the local farm girls showing us how cool life can be around horses. They were all so friendly! At Elgin Vintners.

One of my favourite farm views of our stay at Elgin Vintners, on our way back to the manor house.

Morning dew in the rose garden at Elgin Vintners manor house.

The swimming pool next to the manor house at Elgin Vintners. Although it was slightly rainy, my daughter took a dip and it was surprisingly warm!

Freshly picked pears on the wine tasting counter at Elgin Vintners.

Tasting The Century, a blend of sauvignon blanc and semillon at Elgin Vintners.

An incredible wooded chardonnay by Elgin Vintners.

So this is why it’s called “The Pool Room”! Surely an iconic view, surrounded by beautiful, painted sculptures.

Our table could not have been more in the center of this restaurant – almost like a dream, so picturesque. At The Pool Room.

The interior of The Pool Room at Oak Valley. The restaurant is independently run to the rest of the estate.

The service area at The Pool Room, with host Emma Gordon in the middle. Her husband, Gordon Manuel, is the chef. Together, they run the restaurant as partners.

Amouse bouche: mole with chargrilled veg and crispy poppadoms. So robust in flavour!

Starter: citrus cured hake with garden salad and flowers. So fresh!

Trout, avocado mousse, citrus dressing, garden greens.

Our choice of wine with our lunch: a shiraz from Oak Valley, the larger estate where The Pool Room is situated on.

Grass-fed beef rump steak with thrice fried chips. This was Schalk’s main course. The flavour of the meat was intense and earthy – such a privilege to eat beautifully prepared produce from the estate itself!

Acorn-fed pork cutlet with caulflower puree, baked apples, and crackling. This was my main course and it was superb.

Pannacotta with candied orange and raspberry sorbet. Such a great combination of textures and flavours.

Peach frangipane with honey and ice cream. This was my dessert and the PERFECT end to an incredible meal. We were there for 2 and a half hours and we could have stayed for much longer – so tranquil!

A perfect Autumn day in the Elgin wine valley, having  a dreamy lunch at The Pool Room while my daughter played around the pool. We had a few drops of rain, but no wind. Cool and slightly overcast. I could have stayed there forever.

 

Contact details:

Almenkerk Wine Estate: 021 848 9844, ruth@almenkerk.co.za

Rojaal Eatery: 021 204 1085, bestuurder@rojaal.co.za

Elgin Vintners:  021 848 9587, info@elginvintners.co.za

The Pool Room: 021 859 4111, poolroom@oak-valley.co.za

Yolandi de Wet PR: 082-772 7519, yolandi@yolandidewetpr.co.za

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Launch: Mynhardt’s Kitchen at Cathedral Cellar, KWV

16 Mar

The remarkable Cathedral Cellar at KWV is now the home of Mynhardt’s Kitchen.

Yesterday, I attended the launch of Mynhardt’s Kitchen at Cathedral Cellar, KWV Wine Emporium. Chef Mynhardt Joubert is no stranger to the Paarl community and he’s been acting as brand ambassador for iconic Paarl wine producer KWV for numerous years. He has just fitted the breathtaking Cathedral Cellar at KWV with a state of the art kitchen and the venue is now open for functions.

In celebration of KWV’s 100 year celebrations in 2018, from today onwards anyone will be able to book a memorable dining experience in Cathedral Cellar, for groups of 20 up to a 100. Guests will be seated at long tables, flanked by imposing, 12000 ℓ stuk-vats, some showing historical wine making scenes carved by father and son, Karl and Karl-Heinz Wilhelm in 1969 and 1970. On either side of the impressive hall are large coloured windows – in tones of blue and green on the one side, and red and orange tones on the others side, resembling the Paarl mountain in the east and the setting sun in the west.

To celebrate the launch of this unique facility, Mynhardt treated us to a vegetarian menu with a “roots” theme, serving a visually striking, colourful starter course of root vegetables on paper (which was rolled up after – no washing up, very water wise). For mains we enjoyed deep fried risotto balls (arancini) on a creamy mushroom sauce made with a rich root vegetable stock, and for dessert he served cheesecake mousse with fig ice cream. All plates were made of paper and thus compostible. The food was accompanied by impeccable wines by KWV and Laborie.

The drama of this space is just unrivaled, and I can only imagine what evenings in this space must look and feel like with the added lighting that they’ve installed to make the most of the cathedral’s vaulted ceiling and massive wooden vats all around.

Enquire about Mynhardt’s Kitchen at Cathedral Cellar for your next dinner or function at chef@mynhardt.co.za or 076-033 1839. Thank you Jeanri Tine van Zyl of Feed That Bird Communication for the invitation. Thank you to Chef Mynhardt, KWV, Laborie, Montagu and XTN Family Farm for the fabulous lunch and the beautiful gift box.

Chef Mynhardt places the finishing touches on his root vegetable starters.

Bubbles all around, courtesy of Laborie.

A series of iconic KWV wines were served as part of the lunch.

Our colourful starters, plated on paper.

Lots of wine glasses (and beautiful fresh flowers, roots attached) ready for various wines to pair with our multi-course lunch.

Red, yellow and green food art – almost too beautiful to eat!

Fig, rosemary and pine nut focaccia. This was dreamy!

The red section of the starter – roasted baby beets, fresh candy beets, goats cheese balls, raspberries, pomegranates, cranberries, microherbs, strawberries, beetroot mayonnaise.

A long table of colours and flavours.

Arancini, creamy mushroom sauce made with root veg stock, pan fried mushrooms, lattice pastry crust.

Cheesecake mousse, fig ice cream and fresh figs.

Back home, I unpacked this gift box, courtesy of Laborie, Montagu and XTN Family Farm. I now have a little vine in my home!

 

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Review: Coffee, cold brews and pastries at Coco Safar

12 Mar

The entrance to Coco Safar Café in Sea Point, Cape Town.

 

On Saturday I visited Coco Safar, a unique luxury café, espresso bar, (compostible) capsule emporium, couture pâtisserie and brand new cold brew facility. After relocating their flagship store from Claremont to Sea Point in January 2018, they are also proud to announce the opening of another store in New York later this year.

If you haven’t been to Coco Safar, prepare to be dazzled by their luxury approach and impeccable attention to detail. Sit down in the plush café for great coffee ranging from espresso to syphon to iced latté, and take your pick from their selection of immaculately crafted French-style pastries and chocolates. If you’re in the mood for something savoury, try the hearty yet refined breakfast options that include bobotie croissants, pulled lamb an poached eggs on bao buns, and buttery savoury galettes.

Across the isle from the espresso bar, a chocolate & coffee laboratory is visible where they work on creating new offerings almost daily. On the other side, yet another Coco Safar facility displays cold brew infused rooibos and coffee, bottled or on tap, all alcohol-free. These brews are deliciously refreshing and a must-taste experience.

If you are serious about coffee, tea and luxury pastries, then this place will be your slice of heaven. The consistency of quality and attention to detail are truly incredible. Coco Safar is a beacon of what constant innovation and a quest for excellence can become: “a journey beyond the ordinary.”

About the founders: Wilhelm Liebenberg and Caroline Sirois are passionate food and coffee specialists having spent the best part of 20 years traveling the world in search of the finest coffee and culinary experiences. These experiences lead to many creative endeavors including opening several restaurants and café’s around the globe including Montreal, Toronto and New York.

“Coco Safar is a natural evolution of this journey and their extraordinary vision to make the luxury experience, not just the domain of the privileged few, but an everyday experience for everyone.”

Here is my experience in pictures:

The friendly espresso baristas at Coco Safar.

My flat white. The coffee was fantastic.

Couture pâtisserie section at Coco Safar.

Some of the chocolate bonbons on display at Coco Safar. I tasted four of them, my favourite was by far the truffle with lamb bacon in it! Yes, lamb bacon in chocolate (they’re the speckled ones in the middle).

More sweet indulgence at Coco Safar.

Some of the exquisite looking pastries at Coco Safar.

I’ll be back for these creations. There was a salted caramel bomb with my name on it…

One of two (world-first) coffee machines of their kind – this one located in Coco Safar’s coffee lab.

The cold brewing section at Coco Safar.

 

Tasting cold brewed teas and coffee. These were my favourite drinks of the day. I’ll take anyone, anytime. So refreshing!

Bottled sparkling citrus coffee, cold brewed by Coco Safar. Such beautiful branding. And look at the colour of the coffee!

The syphon coffee master at Coco Safar.

Watching a syphon demonstration – it’s a coffee brewing method that involves a vacuum, using two chambers where vapor pressure produce a clearer coffee with a complex taste.

Some of the coffee capsules for sale in boxes at Coco Safar. Their capsules are 100% compostible.

Taking a look at the retail offering at Coco Safar: books, coffee gadgets, ceramics, leatherware and more.

Savoury galettes with brussels sprouts & mushrooms. So buttery!

The legendary bobotie croissant – absolutely delicious!

Raspberry croissant and plum galettes. I’m a sucker for croissants and theirs are really top notch. My favourite was the plain croissant.

Sticky bun and more fruit galettes. That sticky bun will chase me in my dreams – it was incredible!

The unique wall art at the booth next to the window pane at Coco Safar – go take a selfie for Insta! So beautiful. Also, leather chairs all around. Such a pleasure to sit on.

 

The Coco Safar flagship store is accessible at street-level at Artem Centre, which is located at 277 Main Road Sea Point, Cape Town, including secure onsite parking facilities.
For more information, visit Coco Safar at http://www.cocosafar.com, email capsules@cocosafar.com or call 021-433 0490.

Thank you to owner Wilhelm Liebenberg for the personalized tour, it was an inspiration. Thank you to Natalie Jardine of Vivid Luxury for hosting me.

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Review: Merino lamb terroir tasting with Bertus Basson

3 Mar

Yesterday I attended the first merino tasting session hosted by well known Stellenbosch Chef Bertus Basson and Cape wine master Bennie Howard of Veritas, in collaboration with Agri-Expo and Lamb & Mutton SA as part of the Woordfees 2018 in Stellenbosch.

Four legs of lamb, taken from animals of the same age, farmed in different areas (Hamtam, Kamdeboo, Overberg and Boland) were cooked at 68 °C sous vide for 12 hours, with no salt/herbs/spices and served at room temperature. This way the unique terroir of each of the meats can be identified, tasted and appreciated. In case you didn’t know, most of the mutton that we find in SA is free range. Along with the four meats, a tasting of four Veritas awarded wines were presented by Bennie Howard: Holden Manz Big G 2013, Ridgeback Cabernet Sauvignon 2015, Diemersdal Pinotage 2016 and Kleine Zalze Family Reserve Shiraz 2013. All four incredible wines could be paired with your choice of meat, and the differences in tastes in the audience were interesting to see.

Some notes on the terroir of each of the meats:

1. Hantam (Calvinia, Great Karoo): hard, sun scorched, dry, biodiverse hotspot, winter rainfall, animals mainly eat karoo bossies.

2. Kamdeboo (Graaf Reinet, Eastern Cape): succulent Karoo, grass lands, cold winters, summer rainfall.

3. Overberg (Swellendam): fynbos territory, the heart of merino territory, winter rainfall, cold winters.

4. Boland: animals feed on “stoppellande” after harvest season, receive additional feed because of current drought, very hot summers.

When you taste lamb or mutton meat, you’re looking for the following qualities: herbaciousness, minerality, fat content and grain. It was eye opening to taste and experience the unique differences in each of the meats and to see the differences in grain (like they say in Afrikaans: “Daar’s ‘n skaap vir elke smaak”). According to Bertus, his personal favourite mutton cuts are neck, rib and shoulders. He also said that mutton chops should be braaied crispy and seasoned only with salt. This way you can really appreciate the taste of the meat and enjoy the unique fatty edges. No fancy-shmancy pink chops for him! I like that.

Get your tickets for the upcoming exclusive merino tasting sessions with Bertus & Bennie from Computicket – next sessions on Thursday 8 March 12h00 and Sunday 11 March 12h00, R160 pre-bought or R180 at the door. #CookingWithLamb #Lambassador #WeLoveLamb #TheWayNatureIntended

Here is my taste experience in pictures:

The tables at Die Khaya, Woordfees 2018, almost ready for a merino tasting session.

Tasting notes and more information about the Veritas wines.

Our four Veritas wines as part of the tasting experience, to be paired with four different marino lamb meats.

Paper plates with four different lamb meats for the tasting session, served at room temperature with no flavourings or seasonings.

My tasting station at the merino tasting session.

Bennie Howard of Veritas tells us more about the four red wines that he has selected for the tasting.

Chef Bertus Basson tells us more about his love of South African mutton and lamb.

Bertus listens to Bennie’s expert wine tasting notes.

Marina Bester of Lamb & Mutton SA takes a picture of Bertus for social media. It’s always great to see a few behind-the-scene shots! What a great afternoon in the company of experts!

 

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Review: Lunch at Cavalli

27 Feb

Chef Michael Deg (center), head of the kitchen at Cavalli.

 

On Sunday, my family and I had the privilege of visiting Cavalli Estate for lunch. We’ve been for a few gallery visits and wine tastings there before, but never for lunch. After receiving an invitation to experience the restaurant at Cavalli’s new “One at Cavalli” menu, where the shining ingredient for the month of February is beetroot, I was intrigued to see what recently appointed head chef Michael Deg had up his sleeve.

Stretched across 100 Hectares of pristine land located in the picturesque Helderberg region of Stellenbosch, Cavalli Estate boasts 26 hectares of vineyards, 10 hectares of indigenous fynbos gardens, a contemporary restaurant, 350-seater function venue, wine-tasting facility, retail contemporary art gallery, luxury boutique and a world class equestrian facility.

Chef Michael Deg’s focus on quality rather than quantity is apparent in his small à la carte menu with 6 starters, 6 mains and 6 desserts, for lunch and dinner. He likes to change one or two dishes every week to ensure the menu keeps evolving with the seasons. His aim is for vegetarians and vegans to feel appreciated at Cavalli (see vegan menu options) and he now also offers two tasting menus for dinner – both are 8 courses, with one of them completely vegetarian.

Here is our lunch experience in pictures. The beautiful food and the surrounds will speak for themselves, but a special mention needs to be made about the fantastic service. From the front gate security to the various waiters, sommeliers and the restaurant manager that looked after us (and the kitchen staff that came out to explain their dishes) – the team at Cavalli seamlessly displayed their calm professionalism and friendly knowledgeability. We were served by a team of waiters (not just one), always receiving our courses at the same time, with incredible wine pairings by head sommelier, Farai. Truly a premium atmosphere all round.

The food at Cavalli was bold in flavour, beautifully plated and pure pleasure on the palate. From bright green silky pea gazpacho to perfectly flame grilled cauliflower, pale pink beetroot meringues and dewy garden salads (and that umami dumpling!) – the food was simply incredible from start to finish. Watch out, this restaurant will draw a lot more attention within the fine dining arena in the near future.

Check out our experience below:

The magnificent view from the restaurant entrance at Cavalli, when you look to your right.

On our way to the entrance at Cavalli.

The entrance sign amongst steel and stone – architecturally, Cavalli is already a must visit.

The contemporary restaurant interior at Cavalli.

More of the restaurant interior and the terrace at Cavalli. The restaurants seats more than 100 guests.

Adjacent to the terrace at Cavalli, there is a tranquil pond with this incredible view.

The brand new release of Cavalli’s first MCC.

Some beetroot meringue kisses with a savoury filling from the kitchen as a welcome snack.

Beetroot salt and other flavoured butters to go with the bread board.

Bread board (tomato & feta flatbread, ciabattini & mini seed loaves).

Farai – the friendly, knowledgeable head sommelier at Cavalli.

Amuse bouche: pork dumpling in umami broth. I could eat a very large bowl of these, they were absolutely incredible. Very punchy in flavour.

SPICED CARROT TARTAR (VEGAN) | pickled shimeji, onion ketchup, shallot cups, crispy ginger. Great combinations of textures in this dish.

One of the many wines we enjoyed as part of a wine paired lunch journey. Cavalli has a very long list of wines that you can order by the glass – something that is very rare these days (and such a great way to taste through a wider variety of their wines with the many menu items).

GRASS-FED BOBOTIE KROMESKIES | kale pesto, mustard crème fraîche, crispy potato, apricot, curried crumble. A modern take on a classic South African favourite. The bright green crispy kale was delightful.

CHILLED PEA GAZPACHO | yoghurt & lemon ice cream, pea salsa, goats cheese. The goats cheese ball was deep fried, and the contrast in temperatures with the cold soup and very cold ice cream was delicious.

My daughter’s “fish & chips” with a fresh garden salad. It was delicious! Kids also have an option to order “chicken nuggets” and, if I remember correctly, a “beef burger”.

We were very impressed with Cavalli’s stainless steel reusable straws – very cool!

CAULIFLOWER STEAK (VEGAN) | tempura, cauliflower puree, macadamia nuts, capers, sultanas. The macadamia nut crumble was the perfect accompaniment to the soft and creamy cauliflower.

My main course red wine pairing: the Valkyrie by Cavalli.

GRASS-FED BEEF FILLET | pomme purée, creamed spinach, pickled baby beetroot, bone marrow crumble. You cannot see the inside of the meat on this picture, but it was absolutely perfectly cooked.

Pre-dessert: yoghurt, beetroot puree, tangerine granita, freeze dried raspberries. So fresh and cleansing!

MANJARI CHOCOLATE MOUSSE | blondie, dulcey ganache, mint ice cream, cocoa nibs. I’m a sucker for chocolate mousse AND blondies, so this was right up my alley.

BANANA & PISTACHIO GALETTE | salted caramel ice cream, peanut tuille, pistachio crème. One of the highlights of the dessert menu offering.

A final sweet gift from the kitchen to end off our lunch.

The restaurant is open for lunch and dinner 5 days a week, from Wednesday to Saturday. Sundays lunch only.
Restaurant bookings: (021) 855 3218 (8am – 5pm)

Starters range in price from R85-R120.

Mains range in price from R170-R250.

Desserts range in price from R85-R120.

Visit Cavallistud.com for more info. Menu changes seasonally.

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10 water wise recipes that’ll help you save

8 Feb

Never leave a running tap unattended. Use a thin stream of water with great care and intent, and only when necessary. (Photo by Kaboompics // Karolina from Pexels)

 

We’re all looking to gain smart new habits for coping with the little water left in the Western Cape. Hoping to avoid “day zero”, let’s adjust to a new normal of being truly water conscious and saving every drop that we can.

When we were struggling with power outages a few seasons ago, Private Property wrote an article, Energy savings will be crucial this winter. With the current water shortage they asked me to put together a few dos and don’ts of foods/recipes to embrace and to avoid. Check out Private Property’s houses for sale, and remember these handy tips: Keep a water-less hand cleanser in the kitchen and bathroom to minimize rinsing your hands under running water. Keep the plug in the basin plugged in (or use a larger bowl/bucket) to reuse grey water as far as you can.

Water wise foods to welcome:

  • anything braaied/grilled (remember to serve these on paper plates that won’t require any washing up)
  • oven roasted vegetables instead of boiled vegetables (remember to use a sheet of foil or baking paper on your tray to minimize dirty trays)
  • roast chicken (or other meat) that can double up as leftovers on a sandwich the next day, limiting more cooking and washing up
  • salad, fruit and vegetables that can we wiped with a damp cloth (that don’t need extensive washing)
  • “hand food” that doesn’t require plates or cutlery (minimizing dirty dishes for washing later)
  • one-pot dishes that can go from oven/stove to table to fridge (minimizing dirty dishes for washing later)

Water unwise foods to avoid:

  • foods that need to be cooked/soaked in a lot of water, like rice, legumes and pasta
  • foods that need lots of water for rinsing, like sandy mussels or spinach (unless you can minimize the rinsing water and reuse it later as grey water)
  • foods that require large amounts of stock, like soups and risottos
  • food that will dirty various bowls/pots/trays (unless you use baking paper or foil on your trays that can be discarded) and will use more water for washing up than usual

Here are some of my favourite recipes that don’t contain any water, are made in one pot/pan, or require very little (or no) washing up:

Spinach, mushrooms & cheddar frittata with sage butter. Photography by Tasha Seccombe.

  1. Mushroom, spinach & cheddar frittata: this is a one-pot recipe that is perfect for breakfast, brunch, lunch or dinner, and also as leftovers for the office the next day. It can be eaten hot or cold, so no reheating required, and no extra dirty dishes gained. And yes, you can ditch the sage butter!

    Delicious buttermilk rusks with various seeds, nuts, oats, coconut and pecan nuts.

  2. All-in-one breakfast rusks: limit your tea/coffee intake by filling up with these “waterless” rusks – dip 2 or 3 in your one cup of daily coffee, and you might not require another cup soon.

    Freshly toasted granola with cranberries. Photography by Tasha Seccombe.

  3. Granola with almonds & cranberries: made with no water, this granola recipe is so delicious topped with a dollop of yoghurt. To minimize dirty dishes, add a few tablespoons directly to your plastic yoghurt tub (and not other way around).

    Freshly braaied ciabatta sandwiches with fior di latte, tomato, basil and chutney. Photography by Tasha Seccombe.

  4. Afritalian braaibroodjies: these can be assembled anywhere without using any water. Eaten with your hands straight from a plankie, they’re the perfect waterless food items.

    My ultimate caprese salad with soft mozzarella, an array of tomatoes, fresh basil, pesto and toasted pine nuts. Photography by Tasha Seccombe.

  5. Ultimate caprese salad: no rinsing necessary (unless you want to wipe the tomatoes with a damp cloth), easy to assemble, and the juices can be mopped up with crusty bread straight from the plate.

    Baked tomatoes with feta, garlic, thyme. Photography by Tasha Seccombe.

  6. Baked tomatoes with feta, garlic & thyme: add a sheet of foil or non-stick baking paper to the tray, which you can pop in the bin afterwards. No pre-rinsing, no washing up.

    Roast garlic prawns served with fresh limes. Photography by Tasha Seccombe.

  7. Roasted garlic prawns: another roasted favourite that can be done with a sheet of foil and eaten straight from the pan!

    Panzanella: a traditional Tuscan bread salad. Photography by Tasha Seccombe, styling by Nicola Pretorius.

  8. Panzanella with smoked chicken: what a delightful, meaty, summer salad with oodles of crunchy croutons – perfect for entertaining a crowd. Make the croutons in the oven on a baking sheet lined with foil and save on washing up!

    Fresh, crunchy, beautiful to look at and oh-so-delicious Vietnamese vegetable spring rolls (photography by Tasha Seccombe)

  9. Vietnamese chicken & vegetable spring rolls: although these paper rounds are made of rice, they require no cooking – only one minute of soaking in a little cold water (you can use a wide bowl with 1cm deep water for the whole batch and still reuse the water left for rinsing anything that’s dirty etc.) It’s hand food at its best, dipped in a fabulously salty peanut sauce.

    Braaied lamb chops make the ultimate shawarma topping. Photography by Tasha Seccombe.

  10. Quick braaied lamb shawarmas: marinate in a plastic bag, braai, assemble on chopping board, eat with hands, wipe with kitchen paper – almost no dirty dishes! Perfect for outdoor entertaining.
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2 Michelin-starred chef opening pop-up restaurant in Franschhoek as part of world tour

29 Jan

Chef Piet telling his story to guests at the preview of his pop-up shop.

Double Michelin-starred Belgian chef Piet Huysentruyt will soon open a pop-up restaurant at The Conservatory on Happy Valley Road in Franschhoek.

The pop-up is a touring version of Huysentruyt’s Likoké Restaurant in Les Vans in France’s Rhône Valley. With his philosophy of honouring his roots, his rock & roll soul and his sentimental emotions, a ‘standard’ pop-up restaurant as a way to keep busy during the French winter simply wouldn’t do and eventually developed into a world tour, just as a rock band would do.

On the back of his t-shirt, more info about the Likoké On Tour pop-up restaurant tour.

Their first destination was Huysenstruyt’s native Belgium, followed by stopovers in Japan, Indonesia and Singapore.  Franschhoek is the restaurant’s last and only African stop before heading back home. The restaurant team is being followed by a TV crew, writer and photographer with a view to publishing a book about their culinary world tour.

Chef Piet attended the Ter Duinen Culinary Institute against his parents’ wishes. He went on to work at some of Belgium’s and France’s most prestigious culinary institutions before opening his own eatery in the late 1980s. His efforts were finally rewarded with a Michelin star in 1994.

His cuisine became famous for his rebellious and unconventional combinations of noble ingredients and offal, but also of “surf and turf”.  When he published his first book with food photographer Tony Leduc, it was aptly titled “Contemporary and Stubborn”. They also made history by coining the original phrase “food porn”!

Feeling somewhat misunderstood and underappreciated, Piet closed his first restaurant and went on to become a celebrity TV chef – creating more than 20 cooking shows and selling more than 4 million books over the past 15 years.

Likoké welcomed its first diners in 2013 and received a Michelin star a mere five months later.  The Gault et Millau Restaurant Guide awarded it three toques later the same year as well as its Discovery of the Year accolade. Today the restaurant is ranked 39th on the WBP Stars World’s Best Restaurants List.

The African stop on Likoké’s world tour has particular sentimental significance for Piet as his restaurant carries the nickname his father was given while living in the Belgian Congo. Huysentruyt says Likoké’s core values reflect his family’s roots in Africa, his love of southern France’s terroir and his desolate past in Belgium where he learned to appreciate the beauty of simple products.

I was invited to exclusively experience some tasters of what can be expected at the upcoming pop-up a week ago, hosted by the rockstar chef himself, Piet Huysentruyt. Here is my experience in pictures:

Chef Piet pouring tasters of Beetroot | Coconut | Yoghurt, Carrot | Saffron | Passion | Yoghurt and Celery | Tarragon | Cucumber.

Liquid tasters served on a vine branch.

Pork Tartare | Pickles (one of my favourite dishes of the day).

Avocado cracker.

Belgian waffle | Mushroom.

Chef Piet getting ready to plate.

Tomato | Franschhoek trout. A stunning, light dish packed with flavour.

Moules Frites.

Pork Trotter Beignets | Cauliflower.

Moambe | LFC. A tongue in cheek version of KFC.

Biltong | Grill. Slices of almost carpaccio beef on smoking hot fire logs served with a sprinkling of cheese.

Stoverij | Friet. That golden deep fried item in the background was a potato chip, Belgian-style. Just incredible! Underneath the melba toast there was a very good meat stew. Also one of my favourite dishes of the day.

Apple | Honey | Goats Cheese.

Chocolate | Beetroot | Buttermilk.

Chef Piet’s beetroot-stained hands adding the finishing cocoa dust on the dessert. There were also smoked almond financiers served after this dish.

Likoké in Franschhoek will be open from Tuesday to Saturday, between 28 February and 15 March. It will be located at The Conservatory on Happy Valley Road.

Cost: Set Menu of 12-15 courses for R1250 per person (R1900 with wine).

Bookings: 071-365 9612

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Review: The Bertazzoni La Germania Americana 90cm gas/electric stove

18 Jan

Last year I was scrolling through Instagram one morning and came across a range of Italian stoves imported by Chef’s Pride. Although I’ve never heard of this company before, I couldn’t help but notice how incredibly beautiful their range of freestanding stoves were. They were so beautiful that the thought of them kept me up that night, to be honest.

I decided to contact Chef’s Pride suggesting a collaborative campaign where I would receive my very own Bertazzoni La Germania Americana 90cm gas/electric freestanding stove to try out, cook with and review in exchange for creating original content for them over a period of time. As with all of my collaborations/endorsements/reviews, I only publish reviews if the end verdict is positive (negative reviews never get published, I rather send a list of constructive criticism to the client). Well friends, I’ve been cooking on my Bertazzoni since December and this stove is rocking my world.

Firstly, let’s get the specs on the table:

  • Model: Bertazzoni La Germania Americana, burgundy, dual fuel (gas/electric), 90 cm
  • 5 gas burners (one 0.48-5.00 kW dual ring lateral wok)
  • 11 multi-function settings (on electric oven models)
  • dual oven fan for even heat distribution
  • oven dimensions 400 x 760 x 470 mm / 142 liter
  • thermometer on facia displays oven temperature
  • single hand electronic automatic ignition
  • safety termocouple/valves (flame failure device) on each burner
  • seamless single piece stainless steel squared worktop
  • cast iron pan supports
  • large soft/cool touch control knobs
  • triple glass drop down oven door with soft close hinges
  • utility drawer and oven cooling fan system
  • Retail price: R22 685
  • Available online from www.chefspride.co.za and www.yuppiechef.co.za 

This is a large, sturdy, solid stove. It doesn’t rattle and it doesn’t wobble. The legs can adjust in height, so I’m happy to have it at its maximum height which is around 90 cm. The door handle is very solid and the door closes softly. The oven is wide enough on the inside to accommodate my largest baking trays, sometimes even two standard trays next to each other. Because of the even heat distribution, I can bake four trays of cookies, two trays next to each other on two different shelves, without seeing much of a difference in cooking colour on the four trays. I have also slow roasted 23 kg of pork shoulders at once in this oven overnight in four different roasting trays – it was a tight fit but it worked! Incredible.

The oven preheats to any temperature in about 10 minutes, according to the built in thermometer. This is a great way of checking actual temperatures, and I’ve found that I can slightly turn down the oven temperature on fan mode because it heats to roughly 20 degrees C more than the regular element. Which is exactly what it should be doing.

There is a large storage compartment at the bottom, which is perfect for storing unused trays and racks out of sight.

The gas top works seamlessly with single handed electronic ignition and I have not noticed any throttling on the gas outlets – just smooth blue flames. The smallest gas plate is very small and I love this, because I regularly cook with small saucepans and many other gas tops don’t cater for really small pots (the flames usually leak around the sides and causes the sauce to burn there). The large centre dual-ring plate evenly heats my biggest pots easily (I sometimes need to cook with a 20 liter pot) and is powerful enough to keep a very large pot boiling.

Cleaning is made easy with very few seams on the inside (almost none) and no seams on the top stainless steel panel. The door can be removed for intensive cleaning, as well as the inside glass panel (I won’t be doing that very soon, though).

This stove is pure pleasure to cook with and I highly recommend it for serious home cooks, but also for anyone seeking classic Italian styling and flair in their kitchen. Find this burgundy Bertazzoni La Germania Americana also in cream, black and stainless steel online via www.chefspride.co.za or www.yuppiechef.co.za.

The beautiful Bertazzoni La Germania logo shield on the front of the oven.

 

The centre dual ring gas plate (one of 5 in total, including 1 small, 2 medium, 1 large and 1 wok).

 

Solid gas plate knobs, cool and soft to the touch, with electric single hand ignition.

 

The iconic thermometer on the Bertazzoni La Germania Americana.

 

The massive 142 liter capacity oven with two oven racks and 4 oven rack slide-in settings.

 

Twin fan for quick and even heat distribution.

 

The oven function knob and sturdy stainless steel oven door handle which closes softly.

 

Contact Chef’s Pride for more information about this oven and others in the range:

Physical address: 10 Bell Crescent, Hennopspark, Pretoria

Web: www.chefspride.co.za

Tel: 012-653 3132

Email: info@chefspride.co.za

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