Taste - April 2016 PDF
Taste - April 2016 PDF
Taste - April 2016 PDF
OF THE BEST
SUNDAY
SUPPERS
EVER
WIN
A SMEG
BLENDER
AND MIXER
WORTH
BREAKFAST R11 300
SAUSAGE PIE
WITH OPTIONAL
PASTRY
(PAGE 62)
CM
MY
CY
CMY
K
CONTENTS APRI L 2016
FEATURES
COVER PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY
THE LITTLE GIG THAT COULD VEG OF TOMORROW
BREAKING THE MOULD Forget everything you think you know Cucumbers for salad and beetroot for
Why decide between dessert or the about music festival food. At Littlegig, boiling, right? It's time to reconsider
cheese course when you can have the chefs have their own groupies. 74 how you eat your veggies. 96
the best of both worlds? 14
SUNDAY SUPPERS FIRST DRAUGHT
FOOD ASSISTANT JACQUELINE BURGESS
BANGER ON TREND End the weekend on a high note with Khanya Mzongwana is redefining
Woolies delicious new artisanal Phillippa Cheifitzs five prep-ahead African food in the heart of Pretoria.
sausages with international flavour are meals, perfect for lazy Sundays. 84 We asked her to match her favourite
what you should be eating now. 56 dishes with beers. 102
HOOK, LINE AND SINKER
BOKKOMS, BUCHU AND BEANS Worried about overfishing? With TAKE IT UP A LEVEL
Oep ve Koeps Kobus van der Merwe people like Woolies supplier Trevor Upgrade your favourite Woolies ready-
explains why the wild food of the Grey on the job, the journey from made dish with a few extra ingredients
West Coast will always inspire him. 66 fishing to fork is a sustainable one. 90 (we won't tell anyone, promise!). 110
FIRST TASTE REGULARS
119 Tips and techniques for the master cook * Woolworths products featured are subject to availability and
may not be available at all stores. All prices include VAT and were
correct at the time of going to press. Offers available while stocks
last. Not all products and ingredients featured are available from
Woolworths. While all precautions have been taken to ensure the
accuracy of information, neither the publisher and editor, nor New
Media Publishing, can be held liable for any inaccuracies, injuries or
damages that may arise.
page 84
page 56
page 39
page 102
Clockwise from top left: Littlegig moments: Jacqui (right), Abigail (centre) and friend Marcelle on the dancefloor (pre-dancing); Bertuss spit roasts; the amazing Georgia Black,
Littlegig founder, in one of several outfits; Hope on Hopkins grapefruit-and-thyme cocktails; Kate reliving her youth in Zulu beads; artisanal lollies by Las Paletas.
THE TEAM SAYS PRODUCTION & CIRCULATION
Circulation Manager: Roxanne Holman
+27 21 417 1218
MY FAVOURITE WAY TO ENJOY CHEESE IS
SUBSCRIPTIONS & DISTRIBUTION
EDITOR-IN-CHIEF Kate Wilson Subscriptions hotline: 0860 100 999
kate.wilson@newmediapub.co.za Contact centre team leader: +27 21 530 3179
FOOD EDITOR Abigail Donnelly PUBLISHING TEAM
with old wine mature Cheddar,
abigail.donnelly@newmediapub.co.za General Manager: Aileen Lamb
and old friends. on sourdough toast
HEAD OF CREATIVE: CONSUMER DIVISION with Brooklyn Brine Account Director: Cat Anderson
Allan Mullins
Mark Serra Senior Account Executive: Thanaa Moosa
pickles. Kate Wilson General Managers Assistant: Zizipho Hani
GROUP MANAGING EDITOR Liesl Nicholson
liesl.nicholson@newmediapub.co.za
General Manager Production & Procurement:
HAKE WITH PARMESAN-AND-PARSLEY CRUST Baking ensures perfectly cooked, succulent and flaky hake every time.
To make the crust, combine 100 g softened butter with 2 t finely chopped parsley, 2 cloves crushed garlic, sea
salt and freshly ground black pepper. Spread over the top of a 450 g hake fillet, press down cup panko bread
crumbs to secure, then generously sprinkle with grated Parmesan and bake at 200C for 1015 minutes, or until
golden and crisp. It should flake easily when cooked.
WI N
Norma Ratcliffe one of the first female winemakers in the country is a legend among her peers for her beautifully
crafted wines. Shes also a mom a role considered far less glamorous than her day job, but one her children Mike,
MD of Warwick, and Jenny, a Cape Winemaster, think she excelled at. In fact, the siblings are so proud of their mothers
achievements that in 2008 they released First Lady Cabernet Sauvignon in her honour. To spead the love this Mothers
Day, the Warwick family is offering one lucky reader and his or her mom the chance to win a years supply of wine to enjoy
during their get-togethers. Now thats something worth toasting! warwickwine.com
10
THE PRIZE A total of 24 cases, comprising 12 cases of Warwick Cape Lady Chardonnay and 12 cases of Cabernet Sauvignon,
an average of 12 bottles per month to the total value of R15 000.
ENTER AND WIN To stand a chance to win this fantastic prize, visit taste.co.za, or turn to page 126 for SMS entry instructions.
QUESTION What is the name of Norma Ratcliffes daughter? KEYWORD: Mom
A WSTHOF knife, forged at 1,200 C from a single piece of red-hot
chromium-molybdenum-vanadium steel and sharpened to a perfect edge,
is made with the same enthusiasm that goes into the preparation of the
finest cuisine:
www.wuesthof.com
taste.co.za
What's happening online? @WWTaste
#wwTASTEtip
Want to carve a lid for your
pumpkin dish? Remember to
cut the lid at an angle,
not straight up and down,
12 Say cheese! to prevent it from dropping
Theres little more satisfying than a simple but perfect toasted cheese sandwich. Browse into the pumpkin when you
our selection of toasted sandwich recipes at taste.co.za/recipe-guide/toast. (Pro tip: Switch
pop it back on.
on your sandwich machine before browsing to save time when the craving strikes.)
PHOTOGRAPHS CHRISTOPH HEIERLI AND JAN RAS PRODUCTION ABIGAIL DONNELLY AND HANNAH LEWRY
WI N! Aint nobody got time for that.Browse quick recipes (were talking
Keep your home fragrant and fresh with Woolworths 30 minutes or less) attaste.co.za/recipe-category/quick.
reed diffusers. We have two Air Care hampers each
worth R250 to give away! Upload a recipe to taste.
co.za, share your wisdom at taste.co.za/community-
questions/ or your creations with us on social media
(@WWTaste) and the prize could be yours. Visit taste.
co.za/win for more information.
14
BREAKING THE MOULD
Whether you love it young
and mellow or aged and
stinky, this is how to combine
your CHEESE COURSE
with DESSERT so you get
to enjoy the good stuff even
more (yes, it is possible).
Pick your favourite and
combine with FRUIT, NUTS
or CHOCOLATE and let the
crazy dreams commence!
P H OTO GR A P H S H E I N VA N TO N D E R
R E C I P E S A N D P R O D U CT I O N A B I G A I L D O N N E L LY
F O O D AS S I STA N TS J AC Q U E L I N E B U R G E S S
AN D C H IARA TU RI LLI
MOLTEN CAMEMBERT
WITH CARAMELISED
APPLES
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 30 minutes
Woolworths Camembert
in bamboo 1
butter 60 g
sugar 50 g
Golden Delicious apples
2, cut into wedges
rosemary 2 sprigs
19
caramelised. Add the rosemary
in the last few minutes of cooking
time. 3 Serve the baked
Camembert with the apples.
Cooks note: You can also serve
this with toast.
WINE: Woolworths Weltevrede
Vanilla Chardonnay 2015
RAW CHEESECAKE BARS cream cheese 500 g for 20 minutes. 3 Mix the cream cheese
Makes 28 Woolworths Nottingham White cheese and Nottingham White. Using a spatula,
EASY with date and orange 3 x 150 g, crumbled evenly spread the cheese mixture over
GREAT VALUE dark chocolate 3 x 100 g slabs, melted the base. Freeze for another 20 minutes.
Preparation: 40 minutes 4 Pour over the chocolate and return
1 Line a 27 x 20 cm deep rectangular to the freezer for 10 minutes, or until
ground almonds 200 g baking tin with clingwrap. 2 Using a food the chocolate has set. 5 Cut into slices.
dates 12 processor, process the ground almonds, WHEAT- AND GLUTEN-FREE
desiccated coconut 120 g dates, coconut and coconut oil until they WINE: Simonsig Chenin Blanc 2015
coconut oil cup form a paste. Press into the tin and freeze
R A W C H E E S E C A K E B A R S R 2 1 P E R S E RV I N G
21
BAKED MAASDAM Woolworths Maasdam cheese and grill for 1015 minutes, or until
WITH HONEY, THYME 300 g, sliced lengthways golden and melted. 2 Scatter over
AND PECANS thyme 5 sprigs the thyme for the last minute of
Serves 4 honey 2 T cooking time. Drizzle with honey
EASY pecan nuts 50100 g chopped and scatter over the pecan nuts.
Preparation: 5 minutes Cooks note: Serve with ciabatta.
Cooking: 15 minutes 1 Preheat the grill to 250C. Place MEAT-FREE
the cheese in an ovenproof dish WINE: Villiera Jasmine 2015
FAST, EASY, FR ESH
19
BACKGROUND BABYLONSTOREN 2016 CALENDAR, R350. AVAILABLE ONLINE AT BABYLONSTOREN.COM/SHOP
PHOTOGRAPHER'S ASSISTANT ASHLEIGH FRANS
Lindt
HIGH TEA
Every Saturday and Sunday
at 14h30 - 16h30
www.LegacyHotels.com
High Tea Michelangelo 2016 220x297mm.indd 1 2016/03/07 10:15 AM
P R O M O T I O N
FULL-ON FRUITINESS
Supplement your five-a-day quota with an ice-cold glass
of Woolworths delicious fruit nectar blends
PHOTOGRAPH SADIQAH ASSUR PRODUCTION HANNAH LEWRY FOOD ASSISTANT CHIARA TURILLI
The Karl Jooste house at 381 Aries Street, Waterkloof Ridge, is the perfect showcase for this classic French brasserie. Built in the sixties,
its design emulates the work of French architect Le Corbusier in an African context and has stunning views of the city. It offers patrons
many different seating options, including al fresco, private dining and function rooms.
The aim at multi-award-winning Brasserie de Paris has always been to provide high-quality, French-inspired fine dining and head
chef An Wait achieves this masterfully. So much so, that she recently won the Chane des Rottisseurs National Young Sommeliers
competition and will be travelling to Liechtenstein in August for the international leg. The wine-pairing menu offers patrons traditional
French cuisine complemented by wine from an extensive selection of South African and international wines, with particular emphasis
on a substantial number of French wines and Champagnes.
Themed wine-tasting events are offered in the new cellar wine bar and the upcoming Bastille Day Festival in July promises fine-
wine enthusiasts even more exposure to superb local and international wines. If you are new to French cuisine, opt for the degustation
menu, which offers a selection of small dishes. The magnificent presentation, friendly and efficient service, soothing ambience and the
extensive wine list are all reasons to visit Brasserie de Paris the next time you want to impress or spoil someone. brasseriedeparis.co.za
FIRST TASTE
WHAT TO EAT, DRINK, DO AND BUY NOW
E D IT E D BY A N N E T T E K L I N G E R
PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT JACQUELINE BURGESS
CLOUD PLEASERS
Its grain-free, made with just
three ingredients, and the
internet is going gaga over it.
Introducing cloud bread, the
latest creation for the carb-
conscious. Give it a bash even
if you're not banting: its super-
easy and has an airy, profiterole-
like texture youll love. Turn the
page for the recipe and toppings.
23
FI R ST TASTE
1
ON TOP OF
THE CLOUDS
While you might enjoy tucking into these puffy
rounds straight from the oven, theyre even better
spruced up with some choice ingredients
PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT JACQUELINE BURGESS
+ WHIPPED CREAM = TEA-TIME TREAT
MESSAGE IN A BOTTLE
New bottle, same delicious, versatile oil. Westfalia
avocado oil has received a stylish new look at Woolies
PHOTOGRAPH DAVID ROSS
Westfalia avocado oils are made from locally grown Hass avocados and are now packaged in Woolworths own-brand
bottles. Nothings changed, except the bottle. Theyre still available in plain, garlic, lemon and butter flavours.
3 WAYS WI TH. . .
CABBAGE
There's so much more to the king of the brassicas than soup and coleslaw. We suggest you turn over
a new leaf and start shredding and roasting your heart out
JAPANESE
CABBAGE
PANCAKES
1. Preheat the oven to 180C.
Beat 6 free-range eggs in a
large bowl and add 1 Savoy
cabbage, 3 leeks and 3 shallots,
all thinly sliced. Add 120 g flour
26 and mix to form a thick batter.
2. Heat a large pan and drizzle
with vegetable oil. Place a
large spoonful of batter in the
PHOTOGRAPHS DIRK PIETERS, HENK HATTINGH AND JAN RAS PRODUCTION AND RECIPES ABIGAIL DONNELLY
centre of the pan. Cook until
golden, then turn and cook
the other side. Repeat with the
remaining batter. 3. Place the
pancakes on a baking tray
and finish in the oven. 4. To
make the sauce, combine
cup tomato sauce, 1 T
Worcester sauce, t mustard,
2 T honey, 1 t ground ginger
and 1 t soya sauce in a
saucepan and simmer over
a medium heat for 5 minutes.
Hot-dog evenings are set to become a whole lot more exciting with Woolworths new pork grillers. Made from wood-
smoked 100% South African pork with a Cheddar cheese centre, they become wickedly oozy when pan-fried or cooked
over the coals. The range includes classic cheese pork grillers, chilli-cheese pork grillers and bacon-and-cheese pork
grillers each guaranteed to be love at first bite. woolworths.co.za
PHOTOGRAPH JAN RAS PRODUCTION HANNAH LEWRY FOOD ASSISTANT STRONE HENRY
C U R R Y F AV O U R
With frugality on the agenda (thanks, Pravin) flesh-free mains are here to stay. And
no country does a vegetarian feast quite like India, where even meat is called non-veg
THE RESTAURANT:
SPICE EMPORIUM SNACK BAR
Situated inside Spice Emporiums flagship store where Durbanites
stock up on everything from masalas and dhals to poppadums
and pickles, the Snack Bar specialises in vegetarian Indian street
food. Food ed Abigail Donnelly makes a pilgrimage every time
shes in KZN. Give her half a chance and she'll wax lyrical about
the home-made paneer in spicy gravy and the spongy, spicy
steamed bread she uses to mop it up.
The Spice Emporium, 31 Monty Naicker Road, Durban; tel: 031 332 5888;
spiceemporium.co.za
PHOTOGRAPHS DONNA LEWIS, ELANA SCHILZ AND JAN RAS PRODUCTION ABIGAIL DONNELLY, HANNAH LEWRY AND LEN ROUX
30
THE ESSENTIALS
Take some of the hassle out of your next vegetarian Indian feast with
one (or all of ) these ready-made staples available at Woolies
THE RECIPE:
STEAMED INDIAN BREAD
Based on Spice Emporiums khaman dhokla a popular
Gujarati street food dish this aromatic bread gets its
spongy texture from an unexpected ingredient.
1. Place 145 g chickpea flour, 1 x 2 cm piece finely grated
ginger, 1 finely chopped green chilli, 1 t ground turmeric,
PANEER MILD MANGO MAYFAIR PLAIN
1 t ground cumin, 1 t ground coriander, 1 t salt, 3 T sugar, CHEESE ATCHAR POPPADUMS
the juice of half a lemon and cup plain yoghurt in R199.99/kg R27.95 for 400 g R27.95 for 118 g
a large bowl. Whisk as you slowly pour in cup water. Sprinkle with Mix with cream Serve these crispy
2. Whisk until the mixture has grown in volume, then
masala, skewer cheese and use discs before the
allow to rest for 4 minutes. Add 1 T Eno fruit salts and onto sosatie sticks, as a dip for Indian main event as
gently fold into the batter. Cover with clingwrap and pan-fry and serve snacks such as a snack with a
set aside until it has doubled in size, about 3540 with chutney or let small samoosas spread of fragrant,
minutes. 3. Line a 20 cm steamer with nonstick baking it shine in paneer and chilli bites, atchars or raitas
paper. Carefully pour in the batter and cover. Place over makhani (visit or stir into plain for dipping, or as
a saucepan of simmering water and steam for 2025 taste.co.za for yoghurt to make a side with your
minutes or until a skewer comes out clean. Serve with the recipe). a topping for baked favourite curry.
a fiery vegetarian curry or enjoy with spicy tomato relish. sweet potatoes.
P R O M O T I O N
SOUR POWER
Made from freshly squeezed, locally sourced lemons, Woolworths
range of lemon fruit nectar blends offers a taste of true nostalgia
Few things quench a thirst quite as well as a glass of ice-cold home-made lemonade, but even
fewer of us have the time to put in the effort needed to make it. Enter Woolworths range of
lemon fruit nectar blends. Each is made with freshly squeezed lemon juice and without any
added preservatives. The range includes still lemon nectar, lemon nectar with ginger and
lemon, and a fruit nectar blend flavoured with raspberry and rose. It comes in 300 ml (R13.95)
and 1-litre bottles (R26.95). Whether you enjoy them as is or in slushies or cocktails, all are so
deliciously zingy and refreshing, youll have a hard time choosing a favourite. woolworths.co.za
DR I N K THI S N OW
WHISKEY BUSINESS
Newsflash: Bourbon is having a US renaissance and is fast becoming the hippest drink to order on our
shores, too. We cast some light on the amber elixir
30 in American oak barrels for at least three years. after Henry Hank Chinaski, the literary alter ego of Charles Bukowski the
original bar fly and whiskey fan, says owner Rob Southworth.
MAKER'S MARK
PHOTOGRAPH JAN RAS PRODUCTION LEN ROUX AND HANNAH LEWRY FOOD ASSISTANT STROHNE HENRY
PHOTOGRAPHS JAN RAS PRODUCTION LEN ROUX AND HANNAH LEWRY FOOD ASSISTANT STRONE HENRY
OLD-FASHIONED Back in the 1950s, distiller Bill Samuels
Channel your inner Don Draper decided to try a wheat-based recipe
with this classic cocktail. And no, to make bourbon a method associated
cherries are nowhere to be found with sweeter, softer bourbons and its
in the original recipe. still being used to this day. The taste
Place 1 sugar cube in an is slightly fruity with hints of caramel.
old-fashioned glass. Add 12
dashes Angostura bitters and
muddle until most of the sugar
has dissolved. Add a little water BULLEIT BOURBON
GIN O CLOCK
PHOTOGRAPH JAN RAS PRODUCTION HANNAH LEWRY FOOD ASSISTANT STRONE HENRY
From standalone and pop-up gin bars to festivals and local distilleries, gin is having an undeniable reawakening.
In celebration of the spirit, Fever-Tree sought to create mixers that enhance and complement gin, rather than overpower
it. Its co-founders travelled to remote regions of the world to source the highest quality natural ingredients from small,
specialist suppliers. The brand's name was inspired by the colloquial name of the cinchona tree, the fever tree, from whose
bark the signature natural quinine is extracted. The quinine is then blended with carbonated spring water (which provides
fizz with small, elegant bubbles) and botanical flavours that include rare ingredients such as marigold extracts and hand-
pressed bitter orange oils from Tanzania used in this Indian tonic. Cane sugar rather than non-nutritive sweeteners is used,
and no preservatives or flavourings are added. Fever-Tree is available in three varieties Indian tonic water, light tonic water
(contains fructose), and elderflower tonic water and is available exclusively in Woolworths from 18 April 2016.
C L ASS IC G&T
A balloon glass (to concentrate the aroma of the gin and tonic) Fresh ice (at least 4 big cubes)
50 ml gin Fever-Tree Indian tonic, chilled Lime rind (its the oils of the rind you want)
A N ATOMY OF A DI SH
HOT DIGGETY
Jason Bakerys limited-edition Majestique Dog has Capetonians queueing around the block every Saturday.
Try our take on the original to get you through the other six days of the week
PHOTOGRAPH JAN RAS PRODUCTION LEN ROUX AND HANNAH LEWRY FOOD ASSISTANT STRONE HENRY
Rainbow Salad, a mix
of red cabbage, celery
and julienne carrots
and beetroot.
HONEY CRUNCH APPLE PIE For the filling: remove from the heat and allow to cool
HoneyCrunch apples 5, peeled, cored completely. 3 Divide the pastry in half and
Serves 6 and cut into chunks roll out one piece to a thickness of 3 mm.
EASY butter 50 g Grease a 20 cm ovenproof dish and place
GREAT VALUE sugar 100 g the pastry into it, allowing it to overlap the
Preparation: 10 minutes, plus 30 minutes cloves 3 edge of the dish by about 2 mm. Prick the
chilling time vanilla pod 1, split and seeded pastry with a fork, line it with baking paper
Baking: 20 minutes nutmeg t grated and baking beans and bake blind for
7 minutes. Remove the beans and paper
cake flour 270 g 1 Preheat the oven to 180C. In a blender, and bake for a further 5 minutes. Allow to
butter 250 g, plus extra for greasing blend the flour, butter, egg yolks, water, cool completely. 4 Once the pastry and
free-range egg yolks 2 caster sugar and lemon juice until the filling are cool, pour the filling over the pastry
ice-cold water 1 T mixture resembles fine breadcrumbs. Knead base. Roll out the remaining pastry and
caster sugar 2 T lightly to form a dough, wrap in clingfilm cut a rough pattern around the edge.
lemon juice 2 t and chill for 30 minutes. 2 Meanwhile, make Place over the filling, brush with beaten
free-range egg 1, beaten, for brushing the filling by placing the apples, butter, sugar egg and sprinkle over the sugar. Bake for
sugar 1 T, for sprinkling and spices into a saucepan. Cook until the 20 minutes, or until the pastry is golden.
cream or ice cream, for serving apples are just soft, about 10 minutes, then Serve with cream or ice cream.
WHAT I KN OW N OW
J A N - H E N D R I K VA N D E R W E S T H U I Z E N
South Africas first Michelin-starred chef shares the secrets to pleasing the French palate, his drink of choice
for brainstorms and how he celebrated his coup
I got the call from Michelin sell French wine and not
telling us that wed won a star. being able to believe that my
The call to inform me that wine list is 60 percent South
JAN had won a Michelin star African. Then there is the
came during the very busy plongeur (dishwasher) from the
Friday evening service. Philippines, whistling a tune
I told my manager to take and saying, Morning chef
the persons phone number. before he goes to the back
In the car on the way home, where the dishes await.
I remembered to call him. The staff dinner is either
I heard a deep voice saying a calm affair or on the go.
the words Michelin, toile Then the lights dim, Miriam
and felicitation. Makeba starts her debut in the
My first reaction was You background and the candles
are *&^%$ kidding me! Then are lit. I do one last check and
I called my partner and my the curtain is raised.
family in Middelburg who Follow @janhendrikvdwes on Twitter.
PA N TRY ESSEN TI A LS
PHOTOGRAPH JAN RAS PRODUCTION LEN ROUX AND HANNAH LEWRY FOOD ASSISTANT STRONE HENRY
It makes a great vinaigrette Delicate and syrupy sweet, its A teaspoon straight up is said to aid
when combined with sugar, flavourful enough to splash on digestion, but there are far more
Dijon mustard, black pepper salads on its own; married with palatable ways to ingest it. Use it to
and olive oil, and can be used olive oil, it remains unrivalled braise cabbage, make sweet-tart
to deglaze a pan to make as a dip for bread; and when apple chutney or mix it with olive
a flavourful gravy for red meat reduced to make a glaze, oil to make a simple dressing for
dishes. Its also perfect for it elevates the taste of greens. Or use it to deglaze the
pickling onions and gives everything from pan-roasted pork chop pan, then add mustard
them a pretty pink colour. vegetables to fresh strawberries. and cream to make a quick sauce.
Rice vinegar
White wine vinegar
Considered the least astringent of all
Made by fermenting white
vinegars, its an essential ingredient in
wine, its aged in wooden
authentic Asian dishes such as sushi
barrels, which gives the
(it flavours the rice and is used to pickle
vinegar a rounded, mild
the ginger), tom yum soup and sweet-
flavour. Use it to pickle
and-sour sauce. Combined with sesame
cucumber or herring,
oil and honey, it makes a delicious,
to make classic barnaise
quick dressing for noodles.
sauce, or add a drop to
boiling water for the
perfect poached eggs.
CHEESY DOES IT
Whether youre hosting a party of five or a dinner for one, youd do well to stock
up on Woolworths range of deliciously creamy cheeses the perfect anytime treat
CAMEMBERT WITH
CARAMELISED ONION
DRIZZLING SAUCE
(R39.95 for 175 g)
CAMEMBERT
(R64.95 for 250 g)
PHOTOGRAPH SADIQAH ASSUR PRODUCTION HANNAH LEWRY FOOD ASSISTANT CHIARA TURILLI
Yes, Woolworths cheeses are guaranteed to impress at dinner parties, but dont wait for
a special occasion to indulge. The next time you pass the Woolies cheese aisle, look out for the
ready-to-bake Camembert, which comes in a bamboo box and becomes deliciously oozy when
baked; a smaller Camembert accompanied by a ready-to-drizzle sachet of onion glaze; and the
Franschhoek white en croute a semisoft cheese encased in puff pastry, ready to be popped
in the oven and finished with its complementary fig-and-ginger drizzle. Theyre sure to keep
your guests happy, but you might very well want to keep them all to yourself. woolworths.co.za
THE R OUN DUP
OBJECT
PHOTOGRAPHS HEIN VAN TONDER AND JAN RAS PRODUCTION HANNAH LEWRY AND LEN ROUX
OF DESIRE
Create a bit of post-dinner
theatre with Woolworths
gorgeous new cheeseboard
WIN set. Knock the socks off your
dinner guests when you waltz
in (before dessert please)
carrying this solid oak board
boasting Camembert, Brie,
Gorgonzola and fresh fruit,
topped with a glass cloche.
To stand a chance to win
the set, comprising an oak
board, glass cloche and
three-piece knife set with
acacia handles worth R1 329,
follow the SMS entry details
on page 126 or visit taste.
co.za. Keyword: Cheese.
WI N
39
SCEN E STEA LER
10 HOURS IN SINGAPORE
Killing time on the way to your holiday destination (or on the way back) needn't be limited
to shopping duty-free. Get out of the airport and follow these steps to an epicurean adventure
5:00 PM
40
Long layover in Singapore ahead? Fantastic! Instead of wasting it feeling grumpy and hungry at the airport, head out
into the streets to eat. Food is a national pastime here and, thanks to the melting pot of influences from all over the East,
youre guaranteed a memorable experience, whether its at a hawker centre, casual eatery or fine-dining establishment.
Singapores China Town is the place to go for your fix of traditional Chinese fare.
EAT SHOOTS AND LEAVES 2:00 PM
The magnificent 156-year-old National Botanic
Gardens offer a welcome retreat. Lose yourself in the
groves and walkways of the magical orchid garden,
then head to one of these eateries.
The Cornerhouse Chef Jason Tans unique gastro-
botanica menu incorporates fruit, herbs, tubers and
vines with meat and seafood order the carabinero
prawns or crispy scales cod.
Halia Provisions Store The Halia Group
(halia means ginger) creates various products,
teas and dishes from the small ginger plantation
in the gardens. Try the refreshing ginger-flavoured
lemonade or buy a hamper of freshly made salads
(dont forget the ginger biscuits). And stock up on
ginger-infused marmalade to bring home.
sbg.org.sg; cornerhouse.com.sg; thehalia.com/sbg Above: The outdoor deck at OFC. Below: Great coffee is on offer at the OFC coffee bar.
41
CHANGI AIRPORT SURVIVAL GUIDE A 35-minute trip into the city cost around SIN$27 (about R300).
Practical design and slick systems make this airport a travellers Pick up a free map at the tourist information desk at the airport.
dream. It took us exactly 17 minutes to get from our plane, through There are showers that you can use to freshen up before
passport control, check in our carry-on luggage at the left-luggage your flight home. Keep the vouchers that Singapore Airlines
desk and hop straight into a taxi. hands out when checking in at Cape Town International.
Singapore Airlines (singaporeair.com) encourages all its If you need a snack before boarding, there is a pseudo
passengers to enjoy a few hours or days exploring the city. street-food alley at terminal 3 where you can grab a quick bowl
As part of your ticket you get a free ride on the local hop-on, of laksa or bak kut teh (pork soup).
hop-off sightseeing bus or you can choose to join a tour. For unusual gifts, head for Bee Cheng Hiangs at terminals
Alternatively, its just as easy to find your own way around 1 and 3 for pork jerky and other vacuum-packed sweet and
the city. We made use of taxis as they are very affordable. savoury foods. beechenghiang.com.sg, changiairport.com
P R O M O T I O N
CELERIAC
Boasting a distinct
celery flavour, this
root vegetable is
delicious slow-
roasted, mashed
with a knob of butter
or grated in a zingy
remoulade.
RHUBARB
Deliciously tart,
poach with honey PHOTOGRAPHS RUSSEL SMITH PRODUCTION ABIGAIL DONNELLY
or sugar and serve
with strawberries,
or bake with apple
in a traditional
crumble.
THE WINE INSIDER WHAT YOU SHOULD BE DRINKING THIS MONTH
E D IT E D BY M I C H E L L E C O B U R N
ARTISANAL WINES
The new limited-edition range of craft wines from Woolworths is
made by passionate winemakers prepared to push the limits by
making something daringly different. Think of them as collectables
youll have to seek them out as theyre only available at selected
stores. They are worth the effort, though. And, like Jamie Oliver,
you might even be blown away (turn the page to find out why).
The Ngwenya Glass range of artisinal glassware, which is made from
recycled glass and available at Woolworths, includes, from left to
right, tumbler (R99.95), carafe (R270), red wine glass (R99.95) and
PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY
white wine glass (R99.95). Find out more about the limited-edition
McSorleys Wonderful Saloon drinks trolley by Douglas and Company
at douglasandcompany.co.za or follow @Do_andCo on Twitter.
45
FOOD ASSISTANT JACQUELINE BURGESS
THE WI N E I N SI DER
ART IN A BOTTLE
Theyre created in small quantities, CRAFTED BY HAND, and
sometimes refuse to be labelled. Do yourself a favour and invest
in this SPECIAL SELECTION OF WINES made with true expertise
and available only at Woolworths
BLANKBOTTLE WINES
Jamie Oliver* says Pieter Walser is both a
nutter and a genius for releasing his wines
with quirky names and absolutely no
vintage, area or varietal details. Why does
Pieter do this? Because wine lovers can be
so fixated on drinking the right vintage WINE LOVERS
or avoiding their least favourite varietals, CAN BE SO
that their choices are often driven by FIXATED ON
preconceived ideas. Clothes maketh not DRINKING THE
the man; judge my wines on whats in the RIGHT VINTAGE OR
bottle, not on the label, says Pieter. If you AVOIDING THEIR
find that you love what youre drinking LEAST FAVOURITE
and want to know more, the info can be VARIETALS, THAT
46 found at blankbottle.co.za, or by scanning
THEIR CHOICES
ARE OFTEN DRIVEN
the QR code on the label. But first, You
BY PRECONCEIVED
have to drink a whole bottle before you IDEAS ALLAN
know whats inside! No problem! MULLINS
Allan Mullins has selected wines for Woolworths
MOMENT OF SILENCE 2015 for more than two decades. Find him on Twitter
Pieter found a Chardonnay vineyard on @AllanMullinsSA.
a Wellington farm called Twyfeling that
had been owned by the Hauptfleisch a wine buyer, instead, and marked the
family 230 years before. Coincidentally, occasion in the name of this wine. It's
Pieters middle name is Hauptfleisch (his made from 100% old Chenin Blanc vines
mothers maiden name) and he discovered from Darling and offers yellow fruits and
that he was a direct descendant of this a substantial textured palate that is
farming family. Deserving of a moment compact, but super fresh.
of silence indeed. The wine contains THE MATCH: Freshly caught yellowtail
Chardonnay, Chenin Blanc and Viognier and potatoes on the coals.
from different sites in Wellington. Zippy WOOLIES PRICE: R149.95
citrus (orange, lime) meets tropical charm
(mango, pineapple). Complex with subtle 3RD ROUND 2014
oak and gentle spice. Pieters first round with Woolworths was
THE MATCH: Seared sesame-seed tuna with when he and the wine team tutored The
potato wedges and pak choi. Parlotones to appreciate wine to the point
WOOLIES PRICE: R149.95 where the band helped blend a white,
a red and a ros, each named after one of
CASTING FOR CHRIS AND their songs and sold exclusively at Woolies.
BECOMING PAUL 2015 Pieters second round was a red blend, The
When local filmmakers were shooting Spaniard. And his third came about last
on Pieters farm in Somerset West, he August when a meeting with the Woolies
decided to audition for the lead role of team resulted in the concept of the craft
a winemaker called Chris. He didn't make wines range. This one contains six French
the cut but was given a small part as Paul, and one Italian red cultivar from four
different wine regions, producing (fijndraai.com), where, in addition to THE CHALLENGE:
a harmonious blend with a nose of black producing wine, they also grow olives, PAIRING WINE
and red fruits, and a sumptuous palate have cottages for rent and run a horse AND CHEESE
with fine-grained tannins. stud. Laurel and his friend, renowned Serving wine and cheese can either be
THE MATCH: Medium-rare roast beef fillet winemaker Ken Forrester, are passionate inspired or a total disaster. Before you
with a black pepper sauce, mashed about Mediterranean wine grape varieties. pull the cork, consider the taste, texture,
potatoes and vegetables. Ken, who makes the Fijndraai wine, says, saltiness, sweetness and acidity of the
WOOLIES PRICE: R199.95 The Stellenbosch climate is strictly cheese, all of which must be balanced
Mediterranean (long, dry summers and with the wine.
NOTHING TO DECLARE 2014 mild, wet winters), so Mediterranean
About 40 years ago, stringent plant varieties thrive here.
regulations made it necessary for
winemakers to break the law and FIJNDRAAI WHITE 2014
smuggle cuttings of new varieties into The wine is made from Viognier (75%),
the country. One method was to strap Chenin Blanc (20%) and Roussanne (5%).
vine cuttings to their bare legs. Pieter You will love the neatly restrained peach GOATS CHEESE +
made a woodcut of a cutting strapped from the Viognier and a touch of richness SAUVIGNON BLANC
to a leg, printed it, and voil the label for from Chenin Blanc, as well as acid balance Sauvignon Blanc is a classic match for
Nothing to Declare. Its made with white from the splash of Roussanne. goats cheese as it is crisp and fruity
Rhne varieties (mostly Marsanne and THE MATCH: Peking duck with roast potatoes and has the zesty acidity to cut through
Roussanne), with splashes of Grenache and grilled vegetables. the dry, creamy richness of the cheese.
Blanc, Viognier and Clairette Blanche. WOOLIES PRICE: R109.95
Expect white peach and apricot with
fragrant citrus blossom, and a fruit-lush FIJNDRAAI RED 2011
palate tempered by lime-fresh acidity. This one contains Shiraz (45%), Mourvdre
THE MATCH: A lightly spiced prawn-and- (27.5%) and Durif (27.5%). The black fruit
chicken curry with basmati rice and of the Durif (Petite Sirah in California)
a garden salad. combines with the red fruits of the
WOOLIES PRICE: R149.95 Shiraz and Mourvdre to make an
interesting savoury, spicy blend that
PARMIGIANO
REGGIANO + LIGHTLY 47
FIJNDRAAI ESTATE drinks beautifully now but has WOODED PINOTAGE
When anaesthetist Laurel van Coller ample structure to age further. This hard cheese has a subtle
and his wife Veronique bought a scenic THE MATCH: Moroccan lamb tagine with fruitiness and salty tang, both
property on Stellenboschs Annandale potatoes, vegetables and crusty bread. of which will be drawn out by
Road, they decided to call it Fijndraai WOOLIES PRICE: R149.95 the plush red fruit of the wine.
PORTRAIT ROBBERT KOENE STILL PHOTOGRAPHS JAN RAS ILLUSTRATIONS THINKSTOCK
HARVESTS TO REMEMBER
The story of her family is deeply intertwined in the wine-making
history of the Western Cape. Carolyn Martin of CREATION
WINES in Hemel-en-Aarde recalls happy memories of grape
harvests past and present
the University of Cape Town and then from such young vineyards. Fourteen Right from the start it has been our
lived in London for 10 years, where I ran years later, its incredible to see how intention to harness the full potential of
a design company. One of my clients was our older vines have established our land in order to create site-specific
the Champagne house Laurent-Perrier, themselves, progressively producing wines reflecting our unique terroir and
to which I owe much of my wine- and more complex wines. today, when I take stock of what we have
food-pairing experience. But life in the This years harvest officially started achieved, Im so proud of this sense of
vineyards was calling and in1999 I married on 21 January with the picking of Pinot place we have created.
Swiss winemaker Jean-Claude Martin and Noir for our MCC and will end with Petit Follow Carolyn at @creationwines on Twitter.
A NOTE FOR
HERB-LOVERS
The fresh elegance of cool-climate
wines by Creation makes them
the ideal match for herb-paired
dishes. Here are some tips for the
Creation Chardonnay and the Syrah-
Grenache blend (both are available
at Woolworths).
CREATION CHARDONNAY
BASIL brings out the fresh
minerality, fruity notes and hints
of spice in the wine.
Match with: Caprese salad.
CHIVES emphasise the minerality
and savoury characteristics in the
wine. Match with: Chive-and-lemon
zest gremolata with buttermilk
salmon panna cotta.
ROSEMARY echoes the clean
freshness and spiciness of the
wine. Match with: Rosemary honey
crme brle.
CREATION SYRAH-GRENACHE
OREGANO is the ideal foil for this
clean, fruity and earthy blend. Match
with: Lavash with fresh oregano.
TARRAGONs sweet, spicy and
liquorice notes create length
in the wine. Match with: Honey-
glazed pork belly with sumac
mash, Syrah carrots, a green bean-
and-red pepper salsa
and tarragon jus.
THYME plumps and softens the
tannins; enhances the subtle
smoky finish. Match with: Smoked
duck breast with a red pepper
and chorizo pure, baby marrow,
Parmesan balls, drunken pecorino,
thyme and cream.
care and duty and apples. Maak mamma and grated Add the grated apple and mix. 3 Spray
nbroodjie? (Is mommy making bread?) butter 75 g a 30 x 11 x 7 cm loaf tin with cooking
my son asked me with sweet surprise sugar 160 g spray and pour in the batter. Bake for
as I made this loaf. I think its best eaten free-range eggs 2, beaten 5060 minutes, or until a skewer
straight from the oven, slathered with cake flour 135 g comes out clean.
rapidly melting cold butter. Obviously. salt t WINE: Iona Sauvignon Blanc 2015
AFTER ALL THESE
YEARS, THE BREAD
STILL TASTES OF
CARE AND DUTY
AND APPLES
# TASTESLI KEMOR E
A SEASONED PARTNER
One taste of Woolworths versatile new Flavour Max Seasoning and youre sure
to award it a permanent place on your spice rack
PHOTOGRAPH SADIQAH ASSUR PRODUCTION HANNAH LEWRY FOOD ASSISTANT CHIARA TURILLI
Deliciously moreish, Woolworths Flavour Max Seasoning CHARGRILLED SWEETCORN WITH FLAVOUR MAX-AND-PARSLEY
is an expert blend of non-irradiated herbs and spices. BUTTER Boil 6 sweetcorn cobs for 3 minutes and drain.
The best part? It contains no added MSG, preservatives Place on the braai or in a hot griddle pan and turn
or colorants, allowing you to enjoy it every day without continuously until charred. Meanwhile, mix 4T Flavour
the slightest twinge of guilt. Sprinkle on fried eggs, roast Max Seasoning with 200 g soft butter and 2 t finely
potatoes, slaptjips, your favourite pasta dish, buttery corn chopped parsley. Serve the sweetcorn hot with lashings
on the cob, popcorn, or just about anything you fancy! of Flavour Max-and-parsley butter and an extra sprinkle
Available at selected Woolworths stores at R29.95 for 170 g. of Flavour Max seasoning. woolworths.co.za
MP_15374 Taste Magazine advertP.indd 1 2016/02/03 3:02 PM
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55
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4. SERVE YOUR DOGS 1 Chargrill the bockwurst in a griddle Woolworths lamb sosatie sausages 500 g
WITH ONION RINGS pan over a very high heat until griddle canola oil 1 T
Tempura batter and shallow-frying marks form. 2 Make the tempura batter Woolworths curry korma paste 50 g
is the only way. Youll never settle according to package instructions. Coat coconut cream 1 x 400 ml can
for a greasy, soggy version again. the onion rings in the tempura batter Woolworths frozen Indian plain rotis 4
and shallow fry in the hot canola oil. coriander 1 t roughly chopped
GERMAN HOT DOG Drain on kitchen paper and season
Serves 4 with salt. 3 To serve, place the gherkins 1 Remove the sausage meat from the
EASY and sauerkraut in a roll and top with casings and roll into balls. Fry over a
GREAT VALUE the bockwurst. Serve with the tempura medium to high heat in a little oil until
Preparation 20 minutes onion rings and tomato sauce. golden brown. Remove from the pan.
Cooking 10 minutes DAIRY-FREE 2 Reduce the heat and gently fry the
WINE: Kanonkop Pinotage 2014 curry paste in the same pan for 2 minutes,
Woolworths bockwurst sausages 4 stirring continually. Add the coconut
tempura flour 200 g 5. ADD LOCAL FLAVOUR cream and return the meatballs to the
cold water 1 cup Which means curry, obviously. This spicy pan. Cook for 10 minutes. 3 Prepare the
onions 2, thickly sliced combo of Cape Malay and Indian flavours rotis according to package instructions
canola oil, for frying will warm the cockles of even the hardest and serve with the meatballs, sauce
Maldon salt, to taste heart. How amazeballs? and fresh coriander.
gherkins, for serving DAIRY-FREE
sauerkraut, for serving SPICY SOSATIE WINE: Paul Cluver Riesling 2015
pretzel or hot dog rolls 4, sliced FRIKKADEL CURRY
lengthways and toasted, for serving Serves 4
tomato sauce, for serving EASY DID YOU KNOW?
GREAT VALUE Woolies lamb
Preparation: 15 minutes sosatie sausages
Cooking: 20 minutes are flavoured with
Cape Malay spices
and dried apricots.
SPRING ONION-AND-FETA
PORK SAUSAGE BURGER
WITH RELISH AND
CELERIAC SLAW
R32 PER SERVING
A RTI SA N A L SAUSAGES
61
6. BANG THEM IN A PIE of pastry, then chill for 15 minutes. KNOW YOUR
Sausage, eggs and a bit of cheese? 5 Whisk together the eggs, cream and WIENERS
There's a reason it made the cover. cheese. Add the leeks and corn and South Africans clearly love a bit
This is how a breakfast becomes brunch. season. Pour into the pie dish and stud of boerie, but we're not turning our
And also lunch. And probably dinner. with the sausages. 6 Gently place the noses up at the rest of the wurst.
pastry plaits around the edges and pinch Heres how to tell your Frankfurter
BREAKFAST SAUSAGE PIE the ends together to seal. Brush with from your bockwurst and your chorizo
Serves 4 milk. Bake for 30 minutes or until the from your chipolata
EASY mixture has set. Allow to stand for
GREAT VALUE 5 minutes, then remove from the pan.
Preparation: 25 minutes, plus WINE: Woolworths La Motte Merlot 2014
15 minutes chilling time
Cooking: 30 minutes 7. RETHINK THE SAUSAGE ROLL
Pastry solves a lot of problems. Sausage
Woolworths spring onion-and-feta and pastry could save the world. This is the
pork sausages 6 quick, easy, comforting weekend lunch BOCKWURST is a popular German
butter 1 T youve been waiting for all your life. sausage traditionally eaten with
olive oil 1 T mustard and bock beer. Woolies'
small leeks 2, cut into chunks ONION MARMALADE- bockwurst is beech-smoked.
garlic 2 cloves, finely chopped AND-SAUSAGE TART
ready-made shortcrust pastry 200 g Serves 4
free-range eggs 4 EASY
cream 1 cup GREAT VALUE
Cheddar cheese 100 g grated Preparation: 5 minutes
sweetcorn 2 cobs, kernels sliced off Cooking: 15 minutes
sea salt and freshly ground black The CHIPOLATA originated in France
pepper, to taste Woolworths traditional pork and is made with coarsely ground
flour, for dusting sausages 500 g fresh pork. Woolies deli chipolatas
milk 1 T olive oil 1 T are ready to eat and best served hot.
Woolworths all-butter puff pastry 1 sheet
1 Preheat the oven to 180C. Grease Woolworths onion marmalade 150 g
or line a 20 x 6 cm pie dish or cast-iron Woolworths micro crimson leaf salad,
frying pan with greaseproof paper. to garnish (optional)
2 Heat a nonstick frying pan over a
medium heat and cook the sausages 1 Preheat the oven to 180C. Fry the CHORIZO is a spicy, coarsely
until just golden. Do not overcook. sausages in the oil over a medium heat ground pork sausage popular in
Remove from the pan and cut each until golden brown and cooked through. Mexico and Spain. It can be bought
sausage into four pieces. 3 Heat the Cut the sausages in half lengthways. either as a soft cooking sausage or
butter and olive oil in the same pan and 2 Place the pastry on a floured baking as a dry, cured version. Both
MEXICAN CORN-AND-
SAUSAGE SALAD
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 30 minutes
9. LOSE THE SKINS 1 Squeeze the sausage meat from the baby leeks 3, washed, halved
If you queeze the tasty goodness out casings and crumble into a pan. Gently and finely sliced
of your favourite Woolies sausages, cook fry in a little olive oil over a medium to garlic 4 cloves, finely chopped
the meat until golden and add cream and high heat until golden brown. 2 Add the sage 12 leaves, roughly chopped
mushrooms, you will end up with a pasta mushrooms, thyme and garlic and cook cream 1 cups
sauce so unspeakably good youll need to for a further minute. 3 Add the cream cannellini beans 2 x 400 g cans
make double quanties. Trust us. We know. and reduce slightly, then season to taste. black garlic 1 bulb, broken into pieces
4 Toss the pasta with the mushroom sauce. (optional)
CREAMY MUSHROOM Sprinkle with the Parmesan to serve. sea salt and freshly ground black
SAUSAGE PASTA WINE: Woolworths DMZ Pinot Noir 2015 pepper, to taste
Serves 4
EASY 10. FORGET THE MASH 1 Preheat the oven to 180C. Chargrill
Preparation: 20 minutes (IT'S ALL ABOUT THE BEANS) the Italian sausages in a little oil in a
Cooking: 20 minutes Yes, its fine to be nostalgic about creamy griddle pan over a very high heat until
mashed potatoes. But in your new carb- golden brown, but dont cook through.
Woolworths traditional pork conscious life, creamy beans are the way Remove from the pan. 2 In the same pan,
sausages 500 g to go. Youll never look back (okay, maybe fry the leeks in a little oil until soft. Add
olive oil 1 T a little, but youll get over it). the garlic and sage and fry for a further
brown mushrooms 200 g, torn minute. Add the cream, cannellini beans
thyme a few sprigs ITALIAN SAUSAGE BAKED and black garlic. Stir until well combined.
garlic 4 cloves, finely chopped IN CREAMY BEANS 3 Place the sausages snugly into the
cream 2 cups Serves 4 beans, then bake for 2025 minutes,
sea salt and freshly ground black EASY or until bubbling and cooked through.
pepper, to taste Preparation: 20 minutes Season to taste.
Woolworths fresh tagliatelle pasta Cooking: 20 minutes Cooks note: Garnish with a few deep-
2 x 250 g packets, cooked al dente fried sage sprigs heat olive oil until
Parmesan cup grated Woolworths Italian pork sausages 400 g very hot, drop in the sage sprigs and
olive oil 1 T fry until they stop bubbling. Drain
on kitchen paper.
CARB-CONSCIOUS
DID YOU KNOW? WINE: Steenberg Merlot 2014
Woolworths pork
sausages are made
with fresh coarsely
ground 100% South
African pork.
CREAMY MUSHROOM
SAUSAGE PASTA
ITALIAN SAUSAGE
BAKED IN
CREAMY BEANS
65
68
AS DAILY COMMUTES GO, exclusively with the culinary bounty of
the West Coast, a brave move considering
ITS UNUSUAL. KOBUS PASSES South Africans tendency to look outwards.
Perhaps as a legacy of our cultural isolation
AN OYSTER FARM BEFORE or our colonial heritage, what sells in
Above from left: The blackboard menu takes on an educational tone at Oep ve Koep as Kobus uses ingredients most people are not familiar with;
freshly picked dune spinach. Opposite: Kobus prepares for service at Oep ve Koep.
PEOPLE
BEHIND HIS BEAUTIFUL thepresent. Before it became cool to to the seasons and his menu changes
SPARTAN COTTAGE forage, he was digging around in the accordingly. In winter theres more
IN THE VELD LIE ANCIENT dunesfor long-forgotten succulents and of a creamy umami, seaweed focus and
ARCHAEOLOGICAL SITES other plants. Much of his inspiration came in summer its more fresh and zingy.
of the San people. The West Coasts from famed poet, cook and naturalist I find the transitions hard. Im very
original foragers, their shell middens are C.Louis Leipoldt. connected to the weather. If the sun is
found all along the shore. The Strandveld I grew up with my parents and out, my mood changes. Its hard to make
that Kobus drives through each morning grandparents using Leipoldts cookbooks. that shift.Yesterday the wind was blowing.
is beach scrub specific to the area and it Ive always admired his extensive knowledge It was really cold, misty and wintery and
covers land that was once ancient coastline, of indigenous veldkos and his passion for today its perfect, sunny and blue. Bang!
the larder of the hunter-gatherer cooking innovative, truly local dishes with it. The focus of Kobuss food is as local-
San and Khoi-Khoi. Indiana Jones He was a true renaissance man: a physician, specific as possible. That means many of
leather hat bouncing above the the ingredients Strandveld
steering wheel of his SUV, Kobus plants such as soutslaai, dune
stops to save tortoises from being lettuce, dune spinach and dune
flattened. While hes at it the celery, as well as seaweed such as
last echoes of Rachmaninoff s IN WINTER THERES sea lettuce and kelp are foraged.
Variations on a Theme of Corelli are A CREAMY UMAMI, Then theres the fast-disappearing
lost to the wind when he parks SEAWEED FOCUS AND yet slow-growing heerenboontjie,
in the middle of the road (its IN SUMMER THE MENU a heritage bean specifically from
not like anyone else will come IS FRESH AND ZINGY the Sandveld region thats similar
this way) he disappears into KOBUS VAN DER to a lima bean and that few
a clump of innocuous-looking MERWE farmers grow nowadays.
shrubs to look for plants that are In the fairly new upstairs
not only edible but tasty, too. section of the restuarant, Kobus
Im extremely inspired distils indigenous herbs such
70 by the landscape of the
West Coast and its wild food
as buchu and wild garlic into
vermouth. Mediterranean
offerings, he says. The more mussels, a widespread alien
Ive experimented, studied and species in South Africa that he
researched, the more fascinated picks off the rocks at Paternoster,
and obsessed Ive become. I think often feature on the menu and
South Africas love of exoticism all the fish he uses, angelfish and
is finally changing, even if its locally caught cob for instance,
on a small scale, such as using are sustainable. Thats also why
local instead of imported olive you wont find the crayfish so
oil. In terms of indigenous wild ubiquitous in other Paternoster
food, I think the foraging trend restaurants on his menu stocks
will definitely blow over but are under immense pressure.
to me being on trend has never If you visit, youll probably
been the point. also receive asubtle introduction
We dont have the abundance of wild botanist, chef and poet. Theres a bit of to bokkoms, the dried mullet (harders) loved
food necessary to sustain everyone who is hero worship from my side and his 1933 by West Coast locals and treated with
suddenly picking dune spinach willy-nilly book, Kos vir die Kenner, is my heritage suspicion by outsiders, that, even when
anyway. Its rather about rediscovering food bible. used sparingly, deliver umami in force.
indigenous flavours and appreciating, After lunch, if its a double-shift day,
nurturing and cultivating a culture of WHEN FIRST FIGURING Kobus takes another short drive along the
understanding and a pride in whats truly OUT WHERE TO FIND coast to Mosselbank to swim, wash off
homegrown. Hopefully that includes SPECIFIC EDIBLE PLANTS, and clear his head before returning to the
the possibility of propagating indigenous Kobus enlisted the help of expert botanists, kitchen. If there is no dinner service that
species sustainably through a kind of small- asking them to drop pins on satellite maps day, he heads back to the farm, foraging
scale permaculture or eco-agriculture of the area to point out likely spots that along the way for ingredients to create
But even if its just planting your own might harbour botanical booty. But over new dishes at home over a braai.
wild garlic and kapokbos in pots at home, time, he grew to understand the Strandveld I thought Id come to Paternoster
thats already great. better himself and the penny dropped. for a year to help my folks set up the
Kobuss adoption of local and Everything was right there in front of him. eatery side of the shop. I guess I found
indigenous coastal ingredients is informed Itsimply emerges when the time is right. my groove. W
by the distant past, the recent past and Like the San, Kobus forages according Follow @oepvekoep on Facebook or Twitter.
Clockwise from above left: West Coast bokkoms (dried mullet); home-made vermouth distilled with local herbs displayed in the upstairs
extension to the restaurant; Kobus forages for seaweed and other ingredients daily; seaweed picked off the rocks around Paternoster,
destined for the Oep ve Koep kitchen; foraged dcor in the garden.
SEARED SPRINGBOK, 87
KLIPKOMBERS AND
BITTER LEAVES
FROM THE GARDEN
PEOPLE
MUSSELS WITH
GOOSEBERRIES
AND NASTURTIUMS
EASTER SPECI A L
62
the little gig that could
Spit-roasted lamb. Next-level braaibroodjies. Chicken and waffles at midnight. Held in a forest
outside Stellenbosch, the LITTLEGIG 24-HOUR FESTIVAL is the first SA event to offer a food line-up
to RIVAL THE MUSIC. From here on, the food is as important as THE PARTY
P H OTOG R A P H S MYB U RG H DU P L E S S I S , J O N X P I L L E M E R A N D S A M LOW E P RO DU CT I O N A B I GA I L
DO N N E L LY R E CI P E S B E RTU S B A S S O N , F R I T Z S C H O O N , J E N N Y WA R D AN D SA N TA A N N A ' S
FESTI VAL
awkwardly in da club trying to make fun events that bring together a community
conversation in the gaps between the beats of like-minded people. The concerts were
of some banging dance tunes. a great success, but an evening out felt
Generally, the Im too old for this limiting and I became interested in creating
refrain signals the arrival of what I call the an experience that lasted a bit longer.
Goldilocks life stage. Goldilocks was a fussy Last March I went to SXSW in Texas (the
home intruder. Poking around the bears biggest music showcase and conference
home, testing the threadcount of the linen, in the world) to listen to panels featuring
dipping her silver spoon in and out of founders and operators of some of the
porridge bowls, judging, judging, judging worlds best festivals, and came home
until she deemed one just right. How she knowing that what I wanted to create
escaped a mauling is beyond me. didnt exist anywhere: a small, curated,
The truth is, as we get older, we tend to 24-hour, everything-included event
develop a distinct strain of Goldilocks. We combining nature and sensory experiences.
know exactly how we like our porrdige. Thanks to the efforts of this former
And why not? The further we progress from magazine features editor turned promoter
our carefree youth, the more responsibilities and events curator, the Littlegig 24-hour
we have. It starts with pot plants, progresses festival is a brilliant mix of food, music,
Lets not talk about age to paying taxes and one day you have two
children and a mini SUV. It happens fast,
design, convenience and nature, expertly
curated. The venue is not accidental either.
because, well, people are touchy and the which is why many of us ensconced in Held at Wiesenhof just outside Stellenbosch,
Littlegig concept is neither ageist nor the Goldilocks life stage (a.k.a. being fussy) the lake-and-pine-forest setting includes an
age-specific (save for kids that is, ankle-biters start looking back at our music festival eccentric clapboard house, a clearing for the
are verboten). This music festival is best days in a wistful, remember when we used food forest, plenty of space for the two-
described in stages. Life stages. to... kind of way. person tents provided for overnighters and
Whether youre in your twenties a magical basketball court-dancefloor
(assuming you were a productive and BUT THEN GEORGIA BLACK, among the bluegums.
over-achieving teenager), thirties, forties HAD A GREAT IDEA. I started On top of the line-up, the Littlegig team
or fifties, there inevitably comes a time Littlegig by putting on smaller concerts also does a great job of weeding out all the
when you catch yourself saying: Im too in Cape Town for a crowd of friends who stuff no one loves about festivals: bad food,
old for this. It could be about anything, are creative, exposed to music and nightlife terrible toilets, standing in long queues
from whining Facebook posts, to standing globally, and who are searching for inspiring, to buy cheap booze
Above from left: Georgia Black, founder of Littlegig; festival-goers arriving at Wiesenhof. Opposite: Santa Anna's smoked brisket, home-made corn tortilla and salsa.
FESTI VAL
JENNYS YOGHURT FRITZS CHOCOLATE into a jug and discard the herbs and onion.
PANNA COTTA POTS MUESLI 2 In a clean saucepan, melt the butter then
Makes 6 Serves 8 to 10 gradually add the flour, stirring continually
EASY EASY to blend well. 3 Add the milk, stir until
GREAT VALUE GREAT VALUE smooth and cook over a low heat. Stir
Preparation: 15 minutes, plus 6 hours Preparation: 25 minutes continually until the sauce thickens and you
chilling time Cooking: 30 minutes can no longer taste the flour. 4 While the
Cooking: 30 minutes sauce is cooking, cook the macaroni until
oats 450 g al dente, drain and set aside. 5 When the
cream 2 cups puffed rice 60 g sauce is ready, add the cheese and stir until
lime 1, zested desiccated coconut 100 g melted. Add the macaroni and stir into the
vanilla pod 1, split almonds or hazelnuts 100 g chopped sauce. Season to taste. 6 Pour the mixture
caster sugar 125 g malted milk powder 50 g into a baking dish lined with wax paper.
Greek yoghurt 1 cup cocoa powder 3 T Leave to cool and chill overnight to set.
gelatine 3 leaves 7 Turn out onto a clean work surface and
milk 23 cup For the chocolate sauce: cut into bite-sized squares. Dust with flour,
water 1 cup dip in egg and coat with breadcrumbs.
1 Heat the cream, lime zest and vanilla pod brown sugar 300 g 8 Deep-fry at 180C until golden brown.
in a saucepan. 2 Mix the sugar and yoghurt. honey cup Season with salt and serve with any dip.
3 Soften the gelatine in cold water. 4 Heat vegetable oil 4 T WINE: Miles Mossop The Introduction
the milk in a separate saucepan. Add the dark chocolate 225 g, broken into pieces Chenin Blanc 2014
softened gelatine and stir well. 5 Add the
milk to the cream mixture and slowly pour 1 Preheat the oven to 170C. 2 Mix the dry SANTA ANNAS SALSA
over the yoghurt-and-sugar mixture. Strain. ingredients and spread on a baking tray. ROJA MEXICANA
6 Pour into sterilised jars and chill for at least 3 Bring all the ingredients for the sauce Makes 2 cups
6 hours. Serve with toppings such as mint to the boil and cook for 1 minute. Pour A LITTLE EFFORT
jelly, coconut crumble and mini meringues. over the muesli and bake for 30 minutes. GREAT VALUE
WHEAT- AND GLUTEN-FREE Preparation: 15 minutes
BERTUSS MAC-AND-
80
WINE: Secateurs Chenin Blanc 2013 Cooking: 30 minutes
CHEESE TOTS
FRITZS SMOKED SNOEK Makes 30 vine-ripened tomatoes 8
BRAAIBROODJIES A LITTLE EFFORT red peppers 2
Makes 2 GREAT VALUE jalapeo chillies 2
EASY Preparation: 20 minutes, plus overnight red onions 2
GREAT VALUE chilling time olive oil 1 T
Preparation: 15 minutes Cooking: 45 minutes garlic 2 cloves, chopped
Cooking: 20 minutes Woolworths chilli con carne spice mix 1 T
milk 1litre fresh oregano 1 t chopped
smoked snoek 300 g bay leaf 1 limes 2, juiced
spring onions 6 black peppercorns 5 fresh coriander 2 t chopped
garlic 1 clove cloves 2 agave syrup, to taste
fresh coriander 2 T chopped thyme 3 sprigs sea salt and freshly ground black
Italian parsley 2 T chopped smoked paprika 2 t pepper, to taste
olive oil 3 T garlic 3 cloves, crushed
sea salt and freshly ground black small onion 1, sliced 1 Place the tomatoes, peppers, chillies and
pepper, to taste butter 150 g red onions directly onto burning coals or in
apricot chutney 1 T flour 150 g the oven at its highest temperature until the
butter 2 t macaroni 1 kg skins are black and blistered. Allow to cool,
Schoon Corn Porridge bread 4 slices mature Cheddar 200 g grated then peel and chop finely or pulse in a food
sea salt and freshly ground black processor. 2 Heat the oil in a saucepan and
1 Flake the snoek and remove the bones. pepper, to taste add the garlic-and-tomato mixture. Add the
2 Chop the spring onions, garlic, coriander flour, for dusting spice mix and oregano and cook until most
and parsley together and mix in the olive beaten egg, for dipping of the liquid has evaporated. 3 Remove
oil. 3 Mix with the snoek and season to Panko breadcrumbs, for coating from the heat and add the lime juice,
taste. 4 Spread one side of each slice of vegetable oil, for deep-frying coriander and agave syrup. Season to taste.
bread with apricot chutney and make sea salt, to taste Refrigerate and use as needed.
sandwiches with the snoek mixture. CARB-CONSCIOUS, FAT-CONSCIOUS,
5 Butter the outside of the sandwiches 1 Slowly bring the milk, spices, herbs, garlic HEALTH-CONSCIOUS, DAIRY-FREE,
and braai until crispy. and onion to a boil. Once it starts to boil, WHEAT- AND GLUTEN-FREE
WINE: Miles Mossop Saskia 2013 remove the saucepan from the heat. Strain WINE: AA Badenhorst Caperitif
I CAME HOME KNOWING THAT WHAT I WANTED TO CREATE
DIDNT EXIST ANYWHERE: A SMALL, CURATED, 24-HOUR,
EVERYTHING-INCLUDED EVENT COMBINING NATURE AND SENSORY
EXPERIENCES GEORGIA BLACK
Front, from left: Tom Glendinning, Mrirho Luja, Sannie Fox, Skhumbuzo Mahlangu, Jono Tait. Back, from left: Werner von Waltsleben, Ryan McArthur and Hezron Chetty.
before you say
not my scene
Over festivals due to your life stage?
Maybe, but Littlegig is a little different.
Excuses like these won't fly
suppers
In this new series, PHILLIPPA CHEIFITZ reveals THE BEST WAY
to make the dishes she has perfected over years of cooking. First off:
five casual, delicious recipes for WEEKENDS when you want
to PREP AHEAD and pop dinner in the oven right before serving
84
P H OTOGR A P H S J A N R A S R E C I P E S P H I L L I P PA C H E I F I T Z P R O D U CT I O N F O O D LO O S E P R O D U C T I O NS
F O O D AS S I STA N T L I C H E L L E M AY
BAKED EGGS ON POLENTA
R 1 8 P E R S E RV I N G
THE B EST
cheese like this, for example, you may never want to eat it any other For the green noodles, mix:
way. For starters, these are the suppers that are destined to become your Chinese medium egg noodles
Sundayfavourites. 250g,cooked
watercress 40 g, washed
THE SEARED, THEN ROASTED STEAK mature thick-cut sirloin steak 600 g
ROAST MARINATED STEAK olive or canola oil 12 T 1 Trim the fat from the steak, oil and sear
WITH MUSHROOMS AND brown mushrooms 500 g on the hob. Place the mushrooms in an
GREEN NOODLES spring onions 1 bunch, trimmed and oiled roasting pan, top with the steak,
The sirloin is first seared, then marinated with shredded lengthways then spoon the marinade over the steak
the mushrooms and placed in the fridge until and mushrooms. Top with the spring
youre ready to roast and serve it. For the marinade, mix: onions. Refrigerate for a few hours or
rice wine vinegar 6 T until needed but bring back to room
Serves 4 to 6 soya sauce 6 T temperature before roasting. 2 Preheat
EASY fresh ginger 1 t grated theoven to 200C, then roast the steak
Preparation: 15 minutes garlic 2 cloves, grated and mushrooms for 10 minutes, or until
Cooking: 20 minutes sesame oil 2 T the mushrooms are just cooked and the
steak still rare. Allow to rest for 5 minutes
then slice the steak very thinly. 3 Spoon
the mushrooms and slices of steak plus
any pan juices over the green noodles.
FAT-CONSCIOUS, HEALTH-CONSCIOUS,
DAIRY-FREE
WINE: Hartenberg Merlot 2014
THE CORN-STUDDED
72 MAKE-AHEAD POLENTA
BAKED EGGS ON POLENTA
Turn the prepared polenta into a pizza pan
BAKED HAM-AND-KALE RISOTTO and cover it until youre ready to get cooking.
Serves 3 to 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 30 minutes
87
THE B EST
Take care as the polenta may splutter. THE EASY POUROVER SOUFFL Serves 4
Turninto an oiled pizza pan 30 cm in WHITE CHEESE SOUFFL EASY
diameter. Make 4 indentations. Cover if WITH TROUT Preparation: 20 minutes
not baking immediately. 2Crackthe eggs This isnt a fancy high-rise, paper-collared Cooking: 45 minutes
into the indentations and sprinkle over souffl. The mixture is simply spooned over
thecheese. Spoon 1 T cream over each almond-dusted fresh trout and baked until butter 80 g
egg and bake for 15 minutes, or untilthe puffed and golden. Delicious served with flour cup
eggs are just set. 3 Add a handful of wild a simple chicory salad. full-cream milk 2 cups, heated
rocket, season and drizzle with olive oil. grated cheese 250 g (a mix of Gruyre
WHEAT- AND GLUTEN-FREE Serves 3 to 4 andParmesan)
WINE: Buitenverwachting Buiten EASY sea salt and freshly ground black
Blanc 2015 GREAT VALUE pepper, to taste
Preparation: 15 minutes macaroni 250 g, cooked and drained
THE BAKED (NOT STIRRED) RISOTTO Cooking: 15 minutes
BAKED HAM-AND- For the tomato-and-prawn sauce:
KALERISOTTO fresh trout 1 x 250 g fillet small onion 1, finely chopped
Baking takes away the strain of stirring sea salt and freshly ground black olive oil 2 T
and makes it possible to prep this supper pepper, to taste garlic 1 clove, crushed
well ahead of time. ground almonds 2 T whole Italian tomatoes
butter 2 t 1 x 400 g can, blended
Serves 4 salt and freshly ground black pepper,
EASY For the souffl: totaste
Preparation: 15 minutes butter 2 T prawns 200 g, cooked, peeled, deveined
Cooking: 45 minutes flour 2 T and trimmed
full-cream milk 1 cup, heated basil 2 T, torn
kale 180 g, trimmed free-range egg yolks 4, lightly beaten
olive oil 4 T goats-milk feta 60 g, crumbled 1 Preheat the oven to 200C. Melt 60 g
onion 1, finely chopped chevin 5060 g, crumbled butter in a medium saucepan, then stir
garlic 2 cloves, crushed sea salt and freshly ground black inthe flour until smooth. Gradually whisk
88 risotto rice 1 cups pepper, to taste in the hot milk and cook, stirring all the
gypsy ham 250 g, chopped dill 2 T, chopped time, until thick and smooth. Season to
Parmesan 1 cup, grated free-range egg whites 5 taste. Stir in 180 g cheese until melted.
chicken stock 3 cups Reserve the rest for topping. 2 To make
free-range eggs 4 1 Preheat the oven to 200C. Skin the thetomato-and-prawn sauce, gently
sea salt and freshly ground black trout or ask the fishmonger to do it for cook the onion in the oil until very soft.
pepper, to taste you. Season and dust with the ground Stir in the garlic. Add the tomatoes
almonds, and place in a well-buttered and seasoning. Simmer fairly briskly,
For the topping: 28x5 cm ovenproof baking dish. 2To uncovered, for 1015 minutes until
panko crumbs cup make the souffl, melt the butter in reduced to a saucy consistency. Check
Parmesan cup, grated asaucepan, then stir in the flour until the seasoning. Allow to cool for about
butter 1 T, for dotting smooth. Whisk in the milk and keep 10minutes. Stir in the prawns and basil.
whisking until it boils and thickens. Pour 3To assemble, mix the cheese sauce with
1 Preheat the oven to 190C. Wash the into a bowl and whisk in the egg yolks and the well-drained macaroni and turn half
kale leaves, then steam for 1520 minutes all the cheese. Season and add the dill. into a buttered oval or oblong baking
until tender. Drain well and leave to cool, Beat the egg whites with a pinch of salt dish, 2830 cm in length. Alternatively,
then squeeze out all excess water and until stiff. Add a little to the souffl mixture, use individual baking dishes. Spoon over
chop. 2 Heat the oil in an ovenproof then fold in the rest. Spoon over the trout. the tomato-and-prawn sauce and layer
casserole onthe hob. Stir in the onion Refrigerate until youre ready to bake it, or the rest of the macaroni on top. Sprinkle
and cook gently until softened. Stir in bake immediately for 15 minutes or until with the reserved cheese and dot with
the garlic andrice until coated with oil. puffed, golden and cooked through. the remaining butter. Bake immediately or
Stir in the ham, kale and cheese. Pour in CARB-CONSCIOUS, FAT-CONSCIOUS refrigerate until needed. (If you do, allow
the stock and season. 3 Bury the whole, WINE: Waterford Chardonnay 2015 it to come to room temperature before
unpeeled eggs in the risotto and cover baking.) Bake for 1520minutes until
tightly. Before serving, bake for 25 minutes, THE ULTIMATE MAC AND CHEESE golden andbubbly.
or until the rice is tender but still moist. MAC AND CHEESE WITH WINE: Creation Pinot Noir 2014
Uncover, sprinkle with the panko crumbs TOMATO AND PRAWNS
and Parmesan, dot with butter and grill A layer of home-made tomato sauce elevates
for12minutes, or until golden. this family favourite to something completely
WINE: Ken Forrester Old Vine Reserve different. Stud it with prawns and youll never
Chenin Blanc 2015 go back to your old ways.
MAC AND CHEESE WITH TOMATO
AND PRAWNS
90
HOOK,
LINE and
SINKER
The last time you ate FISH, did you consider whether
the journey it made from the ocean to your plate was
a sustainable one? Luckily, with passionate suppliers like
TREVOR GREY doing a lot of the thinking for you, your
dinner choices and the FUTURE OF OUR OCEANS
are in responsible hands
P H OTO GR A P H S J A N R A S
P R O DU CT I O N A B I GA I L D O N N E L LY T E X T T U D O R C A R A D O C - DAV I E S
ITS
Saturday morning and
Im standing with Trevor
Grey of Greys Marine
in front of the fish counter at Woolworths
Constantia Village near Cape Town. Over
the course of an hour, between 9 and
10 am, the place suddenly fills up as locals
start getting their weekly shop on. We
sidestep the odd aggressive trolley handler
and wayward toddler, and watch people
interact with the fishmonger.
This fish counter inside Woolies,
along with another 31 such counters in
Woolworths stores countrywide, is owned
and run by Greys Marine. Why? Well,
the reason is twofold. Firstly, they are the
experts. Fish and only fish is their
business, which is why Woolworths knows
they will do the best job. The second
reason is because, well, its fish! You see,
while people love to buy and eat fish, Above: The Silver Hunter, moored at Hout Bay, is one of the vessels from which Grey's Marine purchases
nobody aside from the specialists really fish for Woolworths. Opposite: Trevor Grey of Grey's Marine has been supplying Woolworths with fish
wants to work with it. According to Trevor, and navigating the choppy waters of sustainability for over 21 years.
in many supermarkets worldwide, if you
are placed with the fishmonger it probably
means you are either naughty WHEN I WAS 10 YEARS who had worked in the fish department
92 or new. The fish shop is a headache for OLD, WE USED at Marks and Spencer in the United
many retailers. Anybody who comes to TO CATCH BLUEFIN Kingdom before returning to South Africa.
work late, is on a disciplinary, or a newbie, TUNA IN FISH HOEK. He was the only person at Woolworths
is sent to work there. At Woolies its 108 BLUEFIN TUNA who truly understood fish.
different. These are our people who have WERE CAUGHT THERE Simon also understood that he needed
been trained to work with fish. Theres IN 1973, THEN THEY a man who could navigate (as well as
pride. Some have been here for 15 years. NEVER RETURNED. anyone is able to) the intricacies of the
Like Trevor, the fish counter staff are IT WAS LIKE BIG-GAME international fishing industry, aquaculture
proud of what they do and are well trained HUNTING sector and sustainability, and he recognised
to handle fish, keep it fresh and, of course, TREVOR GREY, this ability in Trevor. He saw a supplier
to sell it. Compare these fishmongers GREYS MARINE who could grow with the company, but
with fish stations you may have spotted also one who could take care of what
elsewhere (a sad crayfish humping an is traditionally a tough department for
oyster in an algae-bloomed tank) and off the harbour in Simons Town. any retailer. If the fish department was
youll immediately notice the difference. Trevor entered the navy and qualified as a headache, Trevor Grey was the Myprodol.
an electronic engineer. He later worked for
Trevors love for fishing and his a surveying company before returning to When you walk through your local
pride in being a fishmonger goes fishing, initially targeting whelks and crabs supermarket, its easy to forget the fact
way back. He was once a fisherman and before moving into linefish. He owned his that the crumbed hake goujons you put
while he may not spend much time fishing own boat and supplied several supermarkets into your trolley were once on a silvery
these days, it has been a huge part of his and fish shops, then expanded his operation fish, or that the calamari you are eyeing
life since he was a boy. Over the years, when he bought Arniston Fisheries. But for dinner once swam the depths off
he has watched how the ocean and fish everything changed when an opportunity Peru. The reality is that when it comes
stocks have changed. arose more than 21 years ago to supply to seafood, the vast majority of whats in
In 1970, when I was 10 years old, we Woolworths exclusively. Today, the Greys front of you (as you stalk protein from your
used to catch bluefin tuna in Fish Hoek. Marine processing factory in Diep River trolley) comes from nature and most
In 1973, 108 bluefin tuna were caught outside Cape Town purchases fish from of it was hunted. Aquaculture aside, fish
there, then they never returned. It was local communities and cleans, weighs, is the last thing that mankind actually
like big-game hunting. Guys used to fillets and packages them before stocking hunts on a large scale. And the problem
catch the fish, have a photograph taken the fish counters at Woolies. is that armed with increasingly advanced
and then want nothing more to do with When Woolworths brought me technology and a booming population
it. They would just give the fish away on board, the CEO was Simon Susman weve become far too good at it.
While land animals are easy to tell
apart from their shape, fur, diet, spots
and stripes, the myriad species that swim
beneath the waves remain a mystery to
us average shoppers, especially once they
have been scaled, deboned and filleted.
Save for a few differences in thickness and
variations in colour (red, white, off-white
and grey), by the time a piece of fish lands
on your plate, it just looks like a delicious
YES, NO, MAYBE
Youre familiar with the SASSI red,
fillet of something. Our inability or
orange and green lists, but did you
unwillingness to accurately name and label
know there are some grey areas?
fish from water to fork is a huge part of
the challenge facing ethical consumers and
retailers. Take tuna, a fish so popular and When it comes to traffic lights,
integral to both the global fishing industry green means go, red means stop
and diets from Tokyo to Tokai. Only its and in South Africa, orange means
not a fish, its a collection of species. Like go if you can get away with it. But
when it comes to the WWF-SASSI
TUNA CONSISTS lists, we tend to give orange-listed
OF 61 DIFFERENT fish a wide berth, which is not
SPECIES. SPEAKING always advisable. Confused?
OF A TUNA
MAYONNAISE Here's why. There are some fish on
SANDWICH IS the SASSI orange list that are part
LIKE SPEAKING of Fisheries Improvement Projects
OF AN ANTELOPE
MAYONNAISE
(FIPs) and Fishery Conservation
Projects (FCPs), where WWF-SASSI
93
SANDWICH works with local communities to
return a fishery to the standard that
antelope, which consists of more than 91 the Marine Stewardship Council
species, tuna consists of 61 different species, (MSC) requires for it to be assessed
14 of which are considered true tuna. for eco-labelling. The process can
Think of it this way. Speaking of a tuna help ensure the sustainability
mayonnaise sandwich is like speaking of of that fishery into the future.
an antelope mayonnaise sandwich. And in If consumers stop buying fish
much the same way that we want to know from that fishery altogether,
what kind of venison we are ordering the community suffers.
kudu steak, springbok shank, eland potjie
we should also be interrogating restaurants, What can you do? Check whether
chefs and retailers about the tuna they sell. the fish you buy is MSC (Marine
Fortunately, that interrogation, that Stewardship Council) certified
demand for information about provenance if it comes from the sea or ASC
and sustainable fishing methods, is growing (Aquaculture Stewardship Council)
fantastic momentum. From days of yore if it is farmed. Fish from Woolworths
where anglers didnt even know what is clearly labelled with its name,
to do with a magnificent bluefin tuna, provenance and the symbols of
today, with many fish stocks dangerously certification of relevant bodies.
low, consumers and markets are catching
a wake up and the focus is swinging Fish Today, Fish Tomorrow
overwhelmingly towards sustainability. As part of its Fishing for the Future
The team at Greys Marine, Woolworths, initiative, Woolworths works with
and organisations like the Worldwide Fund the MSC, WWF-SASSI and the ASC
For Nature South African Sustainable to ensure that all the seafood at
Seafood Initiative (WWF-SASSI) work Woolworths is responsibly sourced.
together to plan and continually adjust their Find out more about the SASSI lists
offering to fit in with accepted global at wwfsassi.co.za
long-term sustainable seafood strategies.
Woolworths seafood buying
manager Josh Chetty, who has
been with the retailer for 13 years, says,
Customers do not go into stores wanting
to buy fish that is endangered. They expect
a company like Woolworths to do the
right thing. It takes time to discover the
right approach how to work with fishing
industries, how to find the right partners.
Its not just the environmental impact that
has to be considered but also the people
involved. Take the guy who has been
fishing every week just as his grandfather
did, even if it was never the best way
changing that behaviour takes time and
investment. A sustainable fishing policy
is not as easy as putting a line through
something and saying, its different from
now on. Woolworths has taken a measured,
sustainable path to changing its approach the Marine Stewardship Council (MSC), Josh says, The process of finding a
to seafood, and it works. the Aquaculture Stewardship Council supplier is extremely simple. We look at the
Woolworths seafood technologist (ASC) and other stakeholders, have suppliers ethos, their DNA and whether all
Hezron Joseph explains, In 2008, we made combined to helped Woolworths rack up of those things tie in with the Woolworths
commitments about what we wanted to some laudable sustainability credentials culture. Is their mindset sustainable? Do they
sell and what we would not sell. This isnt on its seafood shelves. Milestones range want to look after people in the business
a situation where you change your mind from becoming the first retailer to and form a real long-term partnership? Its
94 overnight and, bang, thats your new policy.
Its been a journey. In 2012/2013 we made a
sign the WWF-SASSI charter, to the
implementation of random DNA testing
easy to fix a factory and put in processes.
Its very difficult to create passion or integrity
public commitment (read it at woolworths. to ensure that species are correctly in a person who is manufacturing for you.
co.za/seafood) saying what we want to do. identified, and offering only MSC-certified Thats how Trevor, who won supplier of
Josh adds, From that commitment, (or equivalent) wild-caught seafood. the year in 2007, would have been chosen.
you can chart the progress to where we According to Hezron and Josh, The fish that Greys Marine sources
are now and see how far we have come Woolworths achievement of its goals extend beyond sustainable fishing to
towards achieving it. is made possible by partnering with the aquaculture. Many people believe that all
And they have come a long way. Trevor right suppliers. To put it into perspective, farmed fish is good. After all, youre not
Greys industry knowledge, together with Greys Marine is one of only three fresh technically taking from the oceans, right?
the constant guidance of people like Pavs fish suppliers sourcing the fish sold at all But in reality, aquaculture can also have
Pillay and John Duncan of WWF-SASSI, Woolworths stores countrywide. Thats it. a heavy impact on the environment if it
GET CLUED UP
Fish species are simply under too much pressure for us to continue ordering any old fish in a restaurant, assuming the chef and owner source
ethcially. The onus is on you to ask the right questions, get out your cellphone and cross-check with the SASSI lists
IN A RESTAURANT you where their beef, pork to eat. If you ever see fish different species of fish of
If you are unsure of anything and lamb comes from, they labelled with a vague name which some are basses,
on the menu, quiz the waiter should also be able to tell you like ocean fillet ask yourself and others that are not.
or the chef. They should be where and how the fish was if fishermen would ever go Chilean sea bass is actually
able to tell you what the fish caught. Is it local? Imported? to sea fishing for shoals of the Patagonian toothfish
is, including sub-species. Longline, trawling, handline? ocean fillet. Its actually rebranded to sound more
Tuna is not just tuna. There a made-up name for shark. appetising. Basically, if you
are threatened red-listed IN A FISH SHOP/FISHMONGER How about sokomoro? are in a South African
tuna species and there Query strange names. Some That sounds delicious and fishmonger and the fish
are other more sustainable unscrupulous fishmongers a bit exotic but also shark. in front of you is not
tuna species. And just as rebrand fish species people Sea bass is another massively searchable on the SASSI
many restaurants can tell would not normally choose vague name given to many lists, dont touch it.
Left: Grey's Marine processes fish in its Diep River
factory outside Cape Town before it is distributed
to Woolworths stores around the country.
veg of
tomorrow
We've said it before, fresh produce is no longer a supporting act.
There's never been a better time to EAT YOUR VEGGIES, so rethink your
boiling and steaming ways and start SEARING cucumbers, POACHING
carrots, MASHING beetroot, BRAAIING squash and PULSING cauliflower
P H OTO G R A P H S D I R K P I ET E R S R E C I P E S A N D P R O D U CT I O N H A N N A H L E W RY
F O O D ASS I STA N T J AC Q U E L I N E B U R G E S S
96
BEETROOT-AND-ALMOND BUTTER DIP
R 1 4 P E R S E RV I N G
1. MASH YOUR BEETROOT and crisp. 2 Boil the beetroot until tender, hake 350 g, poached or pan-fried
BEETROOT-AND- drain and peel. Pure using a hand-blender. mashed potato 300 g
ALMOND BUTTER DIP 3 Stir the zest of 1 orange, the juice of both mint 1 t, chopped
You could also mash beetroot with and the almond butter into the beetroot. limes 2, zested
boiled turnips, butter and cream. Season and serve with the pita chips. chilli 1, chopped
CARB-CONSCIOUS, FAT-CONSCIOUS, free-range egg 1
Serves 4 DAIRY-FREE sea salt and freshly ground black
EASY WINE: Woolworths Tranquille Blush 2015 pepper, to taste
GREAT VALUE beetroot 2, grated
Preparation: 15 minutes 2. SEAR CUCUMBER flour, for dusting
Cooking: 30 minutes (IT'S A THING. REALLY) olive oil 4 T
FISH CAKES WITH cucumbers 2
pita breads 3, torn SEAREDCUCUMBER
olive oil 2 T AND SATAY SAUCE For the satay sauce:
beetroot 68 Try other flavour combos such as bacon and coconut milk 1 cup
oranges 2 peas or grated baby marrow and blistered red curry paste 3 T
Woolworths almond butter 3 T cherry tomatoes with goats cheese. peanut butter cup
sea salt and freshly ground black good-quality chicken stock cup
pepper, to taste Serves 4 brown sugar cup
EASY fresh lime juice 2 T, plus extra for serving
1 Preheat the oven to 200C. Toss the pita Preparation: 30 minutes salt, to taste
breads in the olive oil, arrange on a baking Cooking: 20 minutes
tray and bake for 510 minutes until golden 1 Flake the hake and mix with the potato,
mint, lime zest, chilli, egg, salt and pepper.
Shape into small cakes, pat a little beetroot
FISH CAKES WITH SEARED CUCUMBER AND SATAY SAUCE onto each and dust with seasoned flour.
2 Pan-fry on both sides in the olive oil until
golden brown. 3To make the satay sauce,
bring the coconut milk to a simmer. Whisk in
the curry paste, peanut butter, stock and
sugar. Reduce the heat and cook, whisking
continually, for 5 minutes. Remove from
the heat and stir in the lime juice and salt.
4 Halve the cucumbers lengthways, then cut
into thirds. Char the cut sides in ahot, dry
pan. Squeeze over lime juice, sprinkle with
sea salt and serve with the fish cakes and
satay sauce.
DAIRY-FREE
WINE: Woolworths Simonsig Chenin
Blanc Unwooded 2015
Serves 6
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 40 minutes
sea salt and freshly ground black WHEAT- AND GLUTEN-FREE cauliflower 2 heads, cut into florets
pepper, to taste WINE: Woolworths Ken Forrester crme frache 13 cup, plus extra for serving
butter 100 g Viognier 2015
radishes 150 g 1 Preheat the oven to 180C. Toss the celeriac
honey 2 T 4. PULSE CAULIFLOWER in 2 T olive oil, season and roast for 2025
fresh thyme 1 t CAULIFLOWER RICE minutes, or until brown and tender.
buttermilk cup RISOTTO WITH CELERIAC 2Meanwhile, soften the onion in the
fresh ricotta 1 x 250 g tub AND CRME FRACHE remaining olive oil for 5 minutes over a low
heat until sweet but not brown. Increase the
1 Preheat the oven to 200C. Poach the Serves 4 heat slightly and add the garlic and sage.
carrots in the carrot juice and vegetable A LITTLE EFFORT Cook for 1 minute, add the stock and cook
stockover a medium heat for 20 minutes GREAT VALUE for 10 minutes. 3 Blend the cauliflower until
oruntil soft. 2 Sprinkle the garlic with sea salt, Preparation: 25 minutes it reaches the consistency of rice. Fold into
mash with the back of a knife and mix with Cooking: 25 minutes the onion mixture and cook for 5 minutes.
the butter to form a paste. 3 Remove the Remove from the heat, stir in the crme
carrotsfrom the juice and arrange on celeriac 1 bulb, peeled and cubed frache and season. 4 Fry the extra sage
abaking tray with the radishes. Coat with olive oil 3 T leaves for 10 seconds, or until crisp. Serve
thegarlic butter, honey and thyme. Season sea salt and freshly ground black the risotto with the celeriac, crme frache,
to taste and roast for 15 minutes, turning pepper, to taste fried sage and black pepper.
occasionally. 4 Gently fold the buttermilk onions 2, finely chopped CARB-CONSCIOUS, FAT-CONSCIOUS,
into the ricotta a little at a time until smooth. garlic 5 cloves, finely chopped WHEAT- AND GLUTEN-FREE
Spoon over the carrots just before serving. sage 6 leaves, plus extra for serving WINE: Woolworths Laibach Organic
HEALTH-CONSCIOUS, MEAT-FREE, chicken or vegetable stock 1 cup Chardonnay 2015
whole pumpkins 2
thick plain yoghurt 2 cups
MAMELODI HALF-
LOAF (LAMB CURRY
BUNNYCHOW)
This slightly overdressed bunny chow
is great for large gatherings and a
LETS
wonderfully messy once-in-a-while treat.
Serves 4
A LITTLE EFFORT
FACE
GREAT VALUE
Preparation: 20 minutes
Cooking: 3 hours 40 minutes
IT,
For the lamb curry:
olive oil 1 T
large onion 1, roughly chopped
Pretoria doesnt have the The beauty of African food is, in fact, in green pepper 1, chopped
best reputation among The Cool Kids its deceptive simplicity and genius use of garlic 1 T finely chopped
but theres a magic about it that has gone everyday grains, pulses, roots and spices. fresh ginger 1 T finely grated
criminally ignored for a long time. I love The most vital consideration has been boneless stewing lamb 1 kg
this place. to retain the original integrity of the dishes cardamom 2 pods
It could be the slow but steadily paced while giving them a modern touch. The fennel seeds 1 t
progress its made in the way of food, West African dishes have definitely been black mustard seeds 1 t
fashion and pop culture as a whole, the most challenging to uphold perfectly, garam masala 1 T
or the many pleasantly surprising foodie especially given my daring and what red masala 1 T
opportunities Ive come across in the many might consider superfluous use of tomato paste 200 g
104 jacaranda-lined capital. Either way, theres
definitely something here and the new
ingredients when creating my take on one
of West Africas most popular dishes, jollof
good-quality chicken stock 1 litre
coconut milk 1 x 400 ml can
African Beer Emporium (ABE) is about rice.The black jollof on the ABE menu brown sugar 1 T
to become an integral and culturally is, in fact, a personal favourite. I love using small loaf of bread 1
important part of that something. black rice as opposed to the usual jasmine Greek yoghurt 4 T, for serving
When I started curating the menu for rice with the messily shredded roast sesame seeds 1 t, for serving
ABE, I was a cautious, politically correct microherbs, to garnish
cook and an unapologetic ingredient snob THE BEAUTY OF
who hypocritically turned up my nose at AFRICAN FOOD IS For the tomato sambal, mix:
regular old spinach once I began cooking IN ITS DECEPTIVE small red onion 1, thinly sliced
with kale. But there is certainly nothing SIMPLICITY AND cherry tomatoes 40 g, quartered
cautious or regular about this proudly GENIUS USE OF olive oil 1 T
African hot spot in the city centre owned EVERYDAY GRAINS, white wine vinegar 1 T
by the founders of the popular Capital PULSES, ROOTS black sesame seeds a pinch
Craft Beer Academy in Menlo Park. AND SPICES celery leaves a few, finely chopped
Henk and Willem van der Schyf, Niel salt a pinch
Groenewald and Johan Auriacombe are chicken and peri-peri, thyme, paprikaand
a fabulous collective of young, creative other seasoning. I was also very excited For the quick pickled cucumber:
entrepreneurs. They intend to make ABE to be cooking goat. Its not easy to find in cucumber 1, sliced into ribbons
the number-one stockist of African beer South African butcheries but is absolutely apple cider vinegar 4 t
in the world and to give visitors and worth a try for its delicate, versatile flavour. brown sugar 1 T
locals the opportunity to enjoy them (It can easily be replaced with lamb.)
in a safe, trendy space. The wide variety At ABE we want to bring back a 1 Heat the olive oil in a saucepan,
of hand-crafted beers on offer are sourced culture of sharing, of making every meal add the onion and green pepper and
from top breweries such as Loxton Lager, a celebration, and to promote the ritual of saut until the onion is translucent.
Ubuntu Kraal Brewery (makers of Soweto eating together. We are also bringing back Add the garlic and ginger and fry
Gold) and Stimela Brewing Co. The the notion of more is more through gently for 1 minute. Add the lamb
experience is completed by top-notch a magnificent sensory array of vibrant and brown slightly. 2 Add the
African food.Yes, I said top-notch, colours, textures and flavours. Try these cardamom, fennel and mustard seeds,
because at ABE were challenging the recipes in your own kitchen I hope and masala. Fry for a few minutes,
ridiculous perception of African food theyll give you a taste of what I mean. W stirring continuously. Stir in the tomato
as dull, uninteresting, heavy and starchy. @yuluishii; africanbeeremporium.com paste, add the chicken stock and cover.
ABE BURGER WITH CHAKALAKA, KALE PESTO, PICKLED
RED ONION, SUNDAY LUNCH BEETROOT AND ROCKET
CORN-AND-
CHILLI MANDASI
PEOPLE
3Simmer gently for 3 hours, stirring For the patties: in ice-cold water. Squeeze out the
occasionally, or until the meat is tender. beef mince 800 g water and blend with the remaining
Remove the lid and add the coconut milk parsley cup chopped ingredients until smooth. Adjust the
and brown sugar. Simmer uncovered ground coriander 1 t seasoning if necessary. 3 To make the
until slightly reduced, for about 30 free-range egg 1, beaten pickled red onion, mix all the ingredients
minutes. Check the seasoning. 4To sea salt and freshly ground black well and chill for at least 1hour. 4 To
make the quick pickled cucumber, steep pepper, to taste make the Sunday lunch beetroot,
the cucumber ribbons in the vinegar vegetable oil, for frying combine all the ingredients well and chill
and sugar for 10 minutes. Cover and BBQ sauce 4 T for at least 1 hour. 5 To serve, assemble
refrigerate. 5 To serve, cut the bread in the burgers with the patties, kale pesto,
half and hollow out. Spoon the hot curry For the kale pesto: pickled red onion andSunday lunch
into the pockets and top with tomato kale 1 bunch beetroot oneach.
salsa, pickled cucumber and a dollop garlic 1 T, crushed WHEAT- AND GLUTEN-FREE
of Greek yoghurt. Sprinkle with sesame Cajun spice 1 t BEER: Stimela Amber Ale Straight Arrow
seed and fresh microherbs. olive oil cup
BEER: Soweto Gold Lager salt, to taste BLACK JOLLOF RICE
Danish feta 40 g WITH ROAST CHICKEN,
ABE BURGER WITH macadamia nuts 25 g chopped GRILLED PIMENTOS AND
CHAKALAKA, KALE CHARGRILLED CORN
PESTO,PICKLED RED For the pickled red onion: To my surprise this not-so-traditional take
ONION, SUNDAY LUNCH red onion 1, thinly sliced on a much-loved traditional West African
BEETROOT AND ROCKET white vinegar cup dish got me into less trouble than I had
This surprisingly healthy burger is not the brown sugar 100 g anticipated. What I love about this colourful
beast it pretends to be! Kale is low in calories, star anise 1 twist on the recipe, which has long been
high in fibre and contains zero fat, and the considered sacrosanct, is the pop of colour
chakalaka is packed with carrots. Besides For the Sunday lunch beetroot: the black rice gives to it.
all that, its a fabulously colourful burger beetroot 1, cooked and julienned
106 with worlds of flavour. white vinegar cup
brown sugar 100 g
Serves 4
A LITTLE EFFORT
Makes 4 GREAT VALUE
EASY 1 To make the patties, combine the Preparation: 20 minutes
GREAT VALUE mince, parsley, coriander, egg and Cooking: 2 hours
Preparation: 20 minutes, plus 1 hour's seasoning and shape into patties. Pan-fry
chilling time on both sides before finishing under the For the jollof rice:
Cooking: 30 minutes grill. Baste with BBQ sauce. 2To make black rice 250 g
the kale pesto, blanch the kale for 1 chicken stock powder 2 T
Woolworths sesame seed rolls 4 minute and immediately submerge olive oil 4 t
89
celery 30 g, finely chopped DAIRY-FREE, WHEAT- AND GLUTEN-FREE large onion 1, cut into wedges
onion 1, finely chopped BEER: Loxton Lager celery 100 g, roughly chopped
carrots 30 g, peeled and finely chopped garlic 1 bulb, halved horizontally
peri-peri spice 1 T CORN-AND- fresh thyme 1 bunch
tomato paste 100 g CHILLI MANDASI rack of goat ribs 1 kg (lamb will
These light-as-air, tasty morsels from work justaswell)
For the chicken: Malawi are a fantastic meat-free snack to chicken stock 2 litres
free-range whole chicken 1 (about 900 g) have with beer. To give them a cheesy twist,
olive oil 2 t mix cream cheese, sriracha and chopped For the sesame treacle BBQ
salt 1 t chives and pipe the mixture into the mandasi bastingsauce:
dried thyme 1 t while theyre still hot. Heavenly! thick soya sauce 1 cup
Cajun spice 2 T tomato sauce 1 cup
chilli flakes 2 t Serves 6 Worcestershire sauce 1 cup
EASY garlic 1 T finely chopped
For the grilled pimentos: GREAT VALUE treacle sugar 120 g
pimentos 30 g, halved and seeded Preparation: 5 minutes sesame oil cup
(alternatively use paprika peppers) Cooking: 10 minutes beef stock powder cup
cherry tomatoes 30 g, halved star anise 2
olive oil 2 t cake flour 400 g
fresh thyme 1 t frozen sweetcorn cup For the mfino:
salt 1 t chilli flakes 1 T sweet potato 500 g, washed and diced
salt a pinch chicken stock 3 cups
For the chargrilled corn: baking powder 2 t maize meal 500 g
mielie 1 free-range egg 1, beaten butter 100 g
olive oil 1 T sugar 2 T kale 1 bunch, finely chopped
108 salt 1 t white Cheddar 60 g grated
milk 1 cup For serving, toss:
coriander leaves, forserving chives cup chopped baby spinach 1 packet
vegetable oil cup cucumber 1, shaved
1 Rinse the rice in cold water and drain. white wine vinegar cup
Cook with the chicken stock until soft 1 Mix the flour, corn, chilli flakes, salt and olive oil cup
but still firm. Drain well and set aside to baking powder in a bowl. 2In a separate sesame seeds 1 T
cool. 2Heat the olive oil in a saucepan bowl, combine the egg, sugar, cheese
and gently fry the celery, onion and and milk and add to the corn mixture. 1 Preheat the oven to 190C. Place the
carrots. Add the peri-peri and rice and Whisk to make a smooth batter. 3 Heat carrot, onion, celery, garlic and thyme in
stir. Add the tomato paste and 1T water the oil in a pan and fry spoonfuls of a deep roasting tray. Place the ribs on
and simmer until all the water has been batter in batches until golden brown, top of the vegetables and pour over the
absorbed. 3 Preheat the oven to 200C. turning them once. Drain on kitchen stock. Cover with foil and braise for 45
Rub the chicken liberally with the olive paper and serve hot. hours. 2 To make the basting sauce, whisk
oil, salt and thyme. Cover with foil and BEER: Striped Horse Craft Pils all the ingredients and simmer gently for
roast for 1hour or until done but still 30minutes. Set aside. 3When the ribs
succulent and tender. Grill uncovered GOAT RIBS WITH SESAME are tender but still firm, remove them
until the skin is crispy. Allow to cool, TREACLE BBQ BASTING from the stock and place in a shallow
debone and shred the meat in a bowl. AND KALE AND SWEET- dish. Baste with the BBQ sauce and
Add the Cajun spice and chilli and toss. POTATO MFINO chargrill or braai until caramelised. 4To
4To make the grilled pimentos, place "If you can get your hands on goat meat, make the mfino, cook the sweet potato
them on a baking tray with the take it and run! Its a rich, delicious, slightly until tender, drain and set aside. In
tomatoes, drizzle with olive oil and sweet meat that has many of the same another saucepan, bring the stock to
sprinkle with thyme and salt. Roast until characteristics as lamb." aboil. Add the maize meal and whisk
soft and slightly charred. 5 To make the continually to thicken. Whisk in the
grilled corn, boil the mielie until soft. Rub Serves 4 butter and cover. Simmer over a low heat
with olive oil and grill until slightly EASY for 35 minutes, stirring occasionally. If it
blackened. Cut the kernels from the cob GREAT VALUE becomes too thick, add a little water and
and season. 6 To serve, spoon the rice, Preparation: 25 minutes continue whisking. Add the kale and
chicken and accompaniments onto Cooking: 6 hours sweet potato and whisk. 5 Serve the ribs
a platter and scatter generously with with the mfino and baby spinach.
roughly choppedcoriander leaves. large carrot 1, roughly sliced BEER: Laurentina Preta
PINEAPPLE ATCHAR
This wonderful, fresh take on an age-
old preserve is delicious with a salad
with pieces of roast chicken, toasted
cashews and watercress. It has a much
shorter shelf life than the atchar sold in
supermarkets but dont worry it wont
be difficult to finish this delicious sweet-
and-spicy version in one sitting.
Serves 6
EASY
GREAT VALUE
Preparation: 10 minutes, plus
30 minutes marinating time
Cooking: 10 minutes
cumin seeds 1 t
fenugreek seeds t
pineapples 2, peeled
and cut into rings
chilli powder 1 T
paprika 1 T
83
brown sugar 1 T
salt 1 t
coconut oil cup
black mustard seeds t
curry leaves 1 sprig
coriander, to garnish
TAKE IT UP
A LEVEL
Who says dishing up a READY-MEAL isn't cooking?
Personalise your MIDWEEK FAVOURITES with these tips to make
them even tastier from a spiced-up soup to Swiss-roll pudding.
How TOTALLY CONVENIENT!
110
EASY TO COOK SALTED CARAMEL PORK WITH COLCANNON MASH R29 PER SERVING
EASY TO ROAST SALTED between 2 bowls and spoon over the 1 Gently fold the vanilla seeds into the crme
CARAMEL PORK WITH chickpeas. 4 Crumble over the feta, spoon frache. 2Place a mini marshmallow on top
COLCANNON MASH over the pesto and garnish with the of each brownie and caramelise under a hot
Serves 6 microherbs. 5 Serve with vegetable chips. grill or using a blowtorch. 3 Drizzle with
EASY WINE: Woolworths Longmarket chocolate sauce and spoon a dollop of
GREAT VALUE Shiraz 2015 vanilla crme frache onto each brownie.
Preparation: 25 minutes Alternatively, serve the sauce and cream
Cooking: 1 hour 20 minutes CHICKEN SCHNITZELS on the side.
WITH MUSHROOM SAUCE WINE: Woolworths Diemersfontein
Woolworths Easy To Cook salted caramel Serves 4 Chocolate Shiraz 2015
pork shoulder 1 kg EASY
baby carrots 350 g GREAT VALUE EASY TO WOK VEGGIES
potatoes 8 Preparation: 10 minutes WITH SEARED ASIAN
butter 60 g Cooking: 20 minutes PRAWN SKEWERS
sea salt and freshly ground black Serves 4
pepper, to taste Woolworths chicken schnitzels 700 g EASY
milk 13 cup, warmed brown mushrooms 250 g, some halved, Preparation: 10 minutes
kale 30 g shredded others left whole Cooking: 20 minutes
baby Savoy cabbages 2, shredded (keep portobellini mushrooms 100 g, sliced
a few leaves to garnish) olive oil 2 T canola oil 3 T
onion 1, finely chopped prawns 500 g, thawed
1 Preheat the oven to 180C. Roast the pork garlic 3 cloves, crushed Woolworths Easy to Wok teriyaki
shoulder according to package instructions. thyme 1 t sauce cup
2 Add the baby carrots for the last 20 cream 1 cup Woolworths Easy to Wok Crisp and
minutes of cooking time. 3 Boil the potatoes sea salt and freshly ground black Crunchy stir-fry 500g
and mash with 30 g butter, seasoning and pepper, to taste basmati rice, cooked, for serving
add the milk a little at a time until smooth. microherbs, to garnish sesame seeds, to garnish
4 Pan-fry the kale and cabbage in the sea salt and freshly ground black
remaining butter until wilted, remove 1 Preheat the oven to 200C. Bake the pepper, to taste
112 from heat and fold into the mash. schnitzels for 20 minutes until golden and
HEALTH-CONSCIOUS, WHEAT- AND crisp. 2 To make the mushroom sauce, fry 1 Heat 1 T canola oil in a pan over a high
GLUTEN-FREE the mushrooms in 1 T olive oil over a high heat and pan-fry the prawns for 3 minutes
WINE: Woolworths La Motte Merlot 2014 heat until golden brown, about 5 minutes. on each side. 2 Pour in half the teriyaki sauce
Remove from the pan and reduce the heat. to coat the prawns and cook for 1 minute
BUTTERNUT SOUP WITH 3 In the same pan, soften the onion in the until sticky. Remove from the heat, place in
CHORIZO, CHICKPEA AND remaining olive oil. Add the garlic, thyme, a bowl and set aside. 3 Increase the heat and
FETA TOPPING cream and mushrooms. Simmer for add the remaining oil to the pan. Stir-fry the
Serves 2 10 minutes, then season. 4 Serve warm with vegetables until the spinach starts to wilt.
EASY the schnitzels, garnished with microherbs. Add the remaining teriyaki sauce and toss
GREAT VALUE WINE: Woolworths La Motte Grand to coat. 4 Thread the prawns onto skewers
Preparation: 5 minutes Rouge 2014 and serve with the rice and vegetables.
Cooking: 10 minutes Sprinkle with sesame seeds and season
DIY DECORATED to taste. Spoon over any remaining sauce.
Woolworths chorizo sausage 40 g, sliced CHOCOLATE BROWNIES FAT-CONSCIOUS, HEALTH-
olive oil 1 T I jazz up Woolies brownies with toasted CONSCIOUS, DAIRY-FREE
canned chickpeas x 400 g can, drained marshmallows and chocolate or toffee sauce WINE: Woolworths Neil Ellis
garlic 1 clove, sliced Serve with whipped vanilla cream. (You could Chardonnay 2015
smoked Spanish paprika 1 t add seasonal berries to offset the decadence!)
Woolworths butternut soup Kelly McMillan, product developer ASIAN-STYLE ROTISSERIE
600 g, warmed Serves 5 CHICKEN SALAD
feta 60 g EASY Serves 4
Woolworths basil pesto 1 T GREAT VALUE EASY
microherbs, to garnish Preparation: 10 minutes GREAT VALUE
Woolworths vegetable chips 25 g, Cooking: 20 minutes Preparation: 15 minutes
forserving Cooking: 5 minutes
vanilla pod 1, split and seeded
1 Pan-fry the chorizo in the olive oil over a crme frache 250 g coconut cream cup
medium to high heat for 30 seconds. 2 Add Woolworths chocolate brownies 5 fish sauce 2 t
the chickpeas, garlic and paprika. Toss to coat Woolworths chocolate sauce 125 g soya sauce 4 t
the chickpeas in the oil. 3 Divide the soup mini marshmallows 150 g fresh ginger 4 t grated
CHICKEN
SCHNITZELS WITH
MUSHROOM
SAUCE
R31 PER SERVING
DIY DECORATED CHOCOLATE
EASY TO UPGRADE: A home-made sauce and herb BROWNIE SLICES
garnish easily jazz up this all-time family favourite. R26 PER SERVING
medium egg noodles 2 nests, cooked egg whites with an electric mixer until soft Preparation: 5 minutes
Mediterranean cucumber 1, sliced peaks form. 6Slowly add the caster sugar Cooking: 25 minutes
into thin ribbons and beat until stiff and glossy. Spoon over
baby herb leaves 30 g the pudding and brown under the grill or Woolworths fresh traditional beef
spring onions 2, sliced using a blowtorch. 7Dust with icing sugar lasagne 1 x 1 kg punnet
fresh mango 1, sliced before serving. ciabatta loaf
rotiserrie chicken 1, portioned WINE: Woolworths Natural Sweet Woolworths roasting vine tomatoes
White 2015 (Spier) 1 x 350 g punnet
1 Combine the coconut cream, fish sauce, anchovies 10 g
soya sauce and ginger and set aside to BUTTERNUT PANSOTTI IN basil pesto 3 T
infuse. 2 Twist the noodles and the LEMON BUTTER SAUCE sea salt and freshly ground black
cucumber ribbons into bunches and divide "Sage is a beautiful complement to butternut. pepper, to taste
between 4 plates. 3 Top with baby herb I like to brown butter with sage until crispy.
leaves, spring onion, mango and add the Pour over the pansotti and add toasted pine 1 Preheat the oven to 180C. Bake the
chicken pieces. 4 Spoon over the dressing nuts. You could also toast a teaspoon of cumin lasagne for 25 minutes, or until golden and
and season to taste. seeds in a pan until they release a spicy aroma. bubbling. 2 Meanwhile, tear the ciabatta into
WINE: Woolworths Ken Forrester Add olive oil and a few chilli flakes, pour over bite-sized pieces and arrange in a baking
Viognier 2015 the pansotti and sprinkle over toasted pumpkin dish with the tomatoes, anchovies and
seeds." Sally Holderness, product developer 2 T basil pesto. Season to taste, toss and roast
SWISS ROLL BREAD- Serves 2 for 20 minutes. 3 Serve the lasagne with the
AND-BUTTER PUDDING EASY tomatoes, croutons and remaining pesto.
This meringue-topped dessert is the ultimate GREAT VALUE WINE: Woolworths Danie de Wet
chilly weather indulgence. (I also like to use Preparation: 5 minutes Limestone Hill Chardonnay 2015
meringue to upgrade the Woolies ready-made Cooking: 10 minutes
bread-and-butter pudding. Just spread it with MALVA PUDDING WITH
apricot jam, top with meringue and bake in the Woolworths butternut pansotti BROWN SUGAR APPLES
oven. Serve with citrus-infused cream. Marli 1 x 250 g packet AND COCONUT
Roberts, product developer Parmesan, grated, for serving An alternative to the method below is to
114 Serves 6 remove the pudding from the foil container
EASY For the sauce: (its easy when it has been frozen). Top it
GREAT VALUE lemons 2, zested and juiced with fresh apple and pear chunks tossed in
Preparation: 30 minutes olive oil 1 T cinnamon, sugar, lemon zest and butter. Add
Baking: 35 minutes butter 50 g broken crunchie biscuits and bake for 2025
sugar 1 t minutes. Marli Roberts, product developer
Woolworths caramel Swiss roll Maldon salt 1t Serves 4
1 x 560g,sliced sage 2 T, roughly chopped EASY
butter 50 g, melted GREAT VALUE
free-range eggs 3 1 Cook the pansotti in boiling salted water Preparation: 5 minutes
cream 1 cup until they rise to the surface, then cook for Cooking: 15 minutes
milk 1 cup a further 2 minutes. Drain and set aside.
vanilla extract 1 t 2Melt all the ingredients for the sauce in red apple 1, thinly sliced
caster sugar 30 g a saucepan over a medium heat. 3Bring to brown sugar 2 T
cinnamon stick 1 a fast simmer and turn off the heat. 4Season butter 1 T
orange 1, zested to taste, add the pansotti and toss to coat. Woolworths malva pudding 1 x 430 g
icing sugar, for dusting Serve hot with grated Parmesan. Woolworths Simply toasted
MEAT-FREE coconut 10g
For the meringue: WINE: Woolworths Longmarket Woolworths frozen raspberries,
free-range egg whites 3 Sauvignon Blanc-Semillon 2015 (Spier) for serving (optional)
caster sugar 180 g
LASAGNE WITH OVEN- 1 Cook the sliced apple in the butter and
1 Preheat the oven to 180C. Layer the sliced ROASTED VINE TOMATOES brown sugar in a pan over a high heat for
Swiss roll in an oveproof dish and brush with AND BASIL PESTO 34 minutes, or until golden and
the melted butter. 2 Mix the eggs, cream, "As an extra topping, I like to mix toasted caramelised. 2 Heat the malva pudding
milk, vanilla extract and caster sugar and ciabatta crumbs with grated Cheddar and according to package instructions, then
pour over the Swiss roll. 3Insert the freshly chopped herbs. Sprinkle over the lasagne cut into circles and serve topped with
cinnamon stick into the pudding, sprinkle before baking it for a lovely crunchy texture" caramelised apple, toasted coconut
with the orange zest and allow to stand for Isabel Landsberg, product developer and frozenraspberries.
20 minutes. 4 Bake for 3035 minutes, or Serves 4 WINE: Woolworths Ken Forrester
until set. 5 To make the meringue, beat the EASY Noble Late Harvest 2014
SWISS ROLL BREAD-AND-BUTTER PUDDING BUTTERNUT PANSOTTI IN LEMON BUTTER SAUCE
R22 PER SERVING R40 PER SERVING
Between 30 April and 2 May, the annual Harvest Festival will take place at Leriba Hotel and Spa in Centurion. The tipples
of 80 award-winning wine farms will be accompanied by culinary masterpieces from resident eateries Hemingways restaurant
BONZAI PHOTOGRAPHY
and wine cellar, and Chapters restaurant. Other highlights include Johan Badenhorst from TV programme Voetspore sharing secrets
on how to make food with little equipment and ingredients in far-flung African destinations, as well as exhibits by festival partners
SANParks, Tom Tom South Africa and Jaguar Land Rover Centurion. Tickets cost R150 and are available at Computicket
(computicket.co.za). If you buy your tickets from Computicket now, you stand the chance of winning over R15 000 in prizes.
For more information, call 012 660 3300 or email leriba@netactive.co.za.
make
the circle
much bigger
sa les: 0 1 0 5 9 7 1 0 4 0 SALES@STEYNCITY.CO.ZA
Kids & Teens Wonderland Sport & Recreation Legendary Golf Restaurants & Retail Leisure Equestrian Education Innovative Infrastructure City Living Commercial Retirement Conservation Security
E DIT E D BY LYN DA I N G H A M- B R OW N
119
PHOTOGRAPH JAN RAS PRODUCTION ABIGAIL DONNELLY
FOOD ASSISTANT JACQUELINE BURGESS
120
C(R)OOKBOOK
Take your kitchen game up a notch with these wise tips, reliable twists and a few useful secrets from The C{r}ookbook
by Louis Janse van Vuuren and Hardy Olivier (see page 40 for a review)
PHOTOGRAPHS JAN RAS PRODUCTION HANNAH LEWRY AND LEN ROUX ILLUSTRATIONS THE C{R}OOKBOOK BY LOUIS JANSE VAN VUUREN AND HARDY OLIVIER,
LOVE LOCAL
Looking for the perfect gift for a foodie friend? Look no further
than Woolies, where youll find delicious Chaloner jams made
on Falcons Nest farm in Stellenbosch, Oryx salt harvested from
a salt pan in the Kalahari, flour from Eureka Mills in the Overberg,
and Yswara teas, which are exclusively grown in African soil and
ethically sourced. Local is not only lekker, its delicious, too.
From R39.95. Available at selected stores.
MOTHERS LITTLE HELPER
At a loss for what to cook for dinner? The new additions
to Woolworths Easy to Cook range will have you breathing
a sigh of relief. There are beef, lamb, pork and poultry
varieties including beef-and-ostrich meatballs with
caramelised onion gravy and chicken meatballs in a chunky
tomato-and-basil sauce. Theyre all ready to go straight
into the oven and are guaranteed to besucculent, tender
and flavourful. R89.99 for 900 g.
Available at selected stores.
PHOTOGRAPHS JAN RAS PRODUCTION HANNAH LEWRY AND LEN ROUX FOOD ASSISTANT STRONE HENRY TEXT LYNDA INGHAM-BROWN
LOVE ME TENDER
Fancy something a little different for supper tonight?
Why not try Woolies new pulled pork shoulder, chicken
or beef shin? Use them hot or cold in tacos, on soft
buns, in salads, on pizzas, with mash or as a pie filling.
They are all carefully selected and trimmed of excess fat
before being slow-cooked until tender and succulent,
pulled and basted in a sweet, sticky BBQ sauce. From
R79.99 for 500 g. Available at selected stores.
1. Mbali Mapholi: MiNutrition ZA (Pty) Ltd (BScDiet, PGDip & BScHons: University of KwaZulu-Natal).
2. Full details of the study and the mushroom recipes provided are available on the SAMFA website: www.mushroominfo.co.za. Other factors that also contributed to weight loss were keeping to the
prescribed diet, consistent exercise and total commitment.
ASK THE EXPERTS
Suzy understands cheese cravings and fish counters, ensuring that the selection recipes telling you whether the dish is low
goes out of her way to source the best is not only fresh, but sustainable, too. in carbs or gluten-fee? It comes courtesy
local and imported varieties. See page 90 for more from Hezron. of Mariza, who evaluates all our creations.
Talk to us Do you have a pressing question for our expert panel? Ask us on Twitter (@WWTaste, #askWWTaste)
and well publish the answers in the magazine. 125
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INDEX
STARTERS AND LIGHT MEALS Butternut pansotti Roast marinated steak and mushrooms...86
Asian noodle and cabbage salad .................26 in lemon butter sauce ......................................114 Spicy sosatie frikkadel curry ............................60
Bertuss mac-and-cheese tots ........................80 Butternut soup with chorizo, chickpeas Spring onion-and-feta pork sausage
Braaied smashed pumpkin with salsa and feta .....................................................................112 burger with relish and celeriac slaw ..........59
verde and yoghurt .............................................100 Cauliflower rice risotto with celeriac White cheese souffl with trout ...................88
Fish cakes with seared cucumber and crme frache ...............................................100
and satay sauce .......................................................98 Chicken schnitzels DESSERTS AND BAKING
Fritzs chocolate muesli ......................................80 with mushroom sauce .....................................112 Baked Maasdam with honey, thyme
Fritzs smoked snoek braaibroodjies ..........80 Chorizo shakshuka ................................................58 and pecans ................................................................17
German hot dog .....................................................60 Corn-and-chilli mandasi .................................108 Cremezola and poached plum sheet ........18
Mussels, gooseberries, Sauvignon Blanc, Creamy mushroom sausage pasta .............64 DIY decorated chocolate brownies .........112
nasturtium ..................................................................72 Easy to roast salted caramel pork Grilled banana bread with crottin,
Onion marmalade-and-sausage tart .........62 with colcannon mash ......................................112 almond nut butter and maple syrup .........18
Seared springbok, klipkombers and bitter Easy to wok veggies with seared Asian Jennys yoghurt panna cotta pots ...............80
leaves from the garden ......................................72 prawn skewers ......................................................112 Malva pudding with brown sugar apples
Sticky maple-and-mustard sausages ........62 Goat ribs with seseame treacle BBQ and coconut ...........................................................114
Welsh rarebit waffles ........................................128 basting and kale and sweet-potato mfino .. Maries apple bread .............................................50
West Coast oysters in their element ..........66 .........................................................................................108 Molten Camembert
Italian sausage baked with caramelised apples ....................................15
MAIN MEALS in creamy beans .....................................................64 Raw cheesecake bars ..........................................16
ABE burger with chakalaka, kale pesto, Japanese cabbage pancakes ..........................26 Swiss roll bread-and-butter pudding ...114
126 pickled red onion, Sunday lunch beetroot, Lasagne with oven-roasted vine tomatoes
and rocket ................................................................106 and basil pesto .....................................................114 SIDE SERVINGS
Angelfish kebabs with bokkom sambal......72 Mac and cheese with tomato Beetroot-and-almond butter dip..................98
Asian-style rotisserie chicken salad ..........112 and prawns ................................................................88 Pineapple atchar ..................................................109
Baked eggs on polenta ......................................86 Mamelodi half-loaf Roast black garlic with poached carrots
Baked ham-and-kale risotto ............................88 (lamb curry bunny chow) .............................104 and honeyed radishes ......................................98
Black jollof rice with roast chicken, grilled Mexican pork sausage and corn salad ......63 Roast cabbage with blue cheese
pimentos and chargrilled corn ...................106 Moroccan sausage rolls and bacon ..................................................................26
Breakfast sausage pie ..........................................62 with minty salsa ......................................................58 Santa Annas salsa roja Mexicana ................80
CONVE RS ION C H A RT
250 ml = 1 cup 125 ml = cup 65 ml = cup 15 ml = 1 tablespoon 45 ml = 3 tablespoons
190 ml = cup 85 ml = 3 cup 5 ml = 1 teaspoon 30 ml = 2 tablespoons 60 ml = 4 tablespoons
AUTHENTIC GREEK CUISINE
34824 Mythos Best of Joburg Winning Advert_Taste Full Page (220x297mm).indd 4 2015/10/05 4:31 PM
SI MPLE PLEASUR ES
rare species
The buttery, cheesy goodness of traditional WELSH RAREBIT
meets the spongy sweetness of ready-made waffles in this
quick-sticks Sunday supper mash-up
P H OTO GR AP H J A N R A S R E C I P E AN D P RO D U CTI ON A B IG A I L DON N E LLY F OOD ASSI STAN T J ACQU E LI N E B U RGES S
WELSH
RAREBIT
WAFFLES
Serves 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 20 minutes
butter 1 T
flour 2 T
beer cup
mature Cheddar cheese
cup grated
hot English mustard 2 t
sea salt and freshly
ground black pepper,
to taste
Woolworths small
syrup waffles 4
smoked ham 4 slices
Swiss chard 50 g, wilted
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