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World Class Cuisine at the Riviera Restaurant

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World Class Cuisine at the Riviera Restaurant A MASTERCHEF'S MENU DESERVES A WINEMASTER'S WINE NEDERBURG. OFFICIAL WINE SPONSOR OF MASTERCHEF SA. THE WINEMASTER'S RESERVE CABERNET I SAUVIGNON WINE OF SOUTH AFR WATCH ON M-NET & M-NET HD SOUTH AFRICA TUESDAYSAT 19:30 FROM 20 MARCH Not for Sale to Persons Under the Age of 18. Welcome to this OUt very first edition of Food and Dreams magazine, we invite you to share with us the insights of the wonderful world of food and beverage featuring articles by some of South Africa's leading authorities within both the culinary and wine industry. We take you behind the scenes to some of South Africa's finest hotels gaining access to the restaurants and kitchens, gleaming recipes, hints and tips as we go from leading chefs and restaurant managers. Master chefs, and wine masters, all contribute to share their knowledge and opinions in Food and Dreams in a light-hearted and easy to read style that we hope will be informative and entertaining. From the Cape wine lands where the renowned expert Dave Hughes gives his opinion on whisky and Bennie I Toward gives us the lowdown on wine blends - a new and very popular trend. Off the wall blogger chef Brian McCune shares a couple of unusual tips and his views about recipes development with his usual indomitable aplomb. President of the South African Chefs Association Stephen Billingham talks about that vital kitchen ingredient salt, but not just any salt; lots of different interesting types, while Arnold Tanzer share his irritation on dining with companions who are addicted to their Smarrphone. We also keep you up-to-date with what's happening at the various venues around the country and all the delights they have planned for you to enjoy. In this launch issue we have a special feature on the much anticipated MasterChef outh Africa TV programme which we are convinced will take the country by storm and become a must watch (on M-NET & M-NET HD, Tuesday at 19:30) for all foodies and lovers of the culinary reality world. The Phantom of the Opera, one of the most popular shows ever to hit the stage continues its record-breaking run at the Tearro at Monrecasino we feature special packages for those out-of-rowners who have still not seen this magnificent production. Keep it cooking o. BillyG. , www.rsogosun.corn A warm welcome to Yizani Yizaui ReSTaURaNT Yizani translates as "Come in ... Welcome" in Xhosa, and is perfectly appropriate in that this restaurant offers a world-class welcome that sets the scene for the experience to follow. CHeF MaRTiN CHeTTY certainly knows his way around a kitchen, not only can he cook but he also has designed a few kitchens thus far in his career. An • experienced executive chef with a talent for getting the best out of his ingredients, his philosophy is "keep it simple yet packed with Aavour". To experience Martin's fine cuisine drop in at Yizani restaurant and taste some wonderful dishes from their exciting menu. Southern Sun Waterfront Cape Town: +27 (0) 21 4094000 Chef Marrin Cherry wider and explore more... Late into the 15th or special festivals. "So where does Peri peri - century, the Sea farers roamed the 7 seas in the that is so typical of Portuguese food in South pursuit of new commodities to trade in, new Africa fit in?", you might ask. customers to trade with. They discovered Goa (on the Indian subcontinent), Malacca (in No one can confidently say, whether Indonesia), Macao (in China), and the West the fiery red Peri peri chilli was growing Indies and, a little closer to home, the first in Mozambique before the Portuguese Portuguese trading post in Mozambique was arrived (and thus discovered by them in established in (what was then called Lourenco Mozambique), or whether Peri peri originated Marques) in 1498. Every new port yielded as a result of a local hybridisarion of chilli its share of treasures- rare ingredients, exotic seeds (from Latin America) that were spices, expensive textiles. Interestingly though, introduced by the Portuguese to African as much as the seafarers had access to this soils. What we do know however, is that the wealth of culinary delight, the barter remained Portuguese only discovered Brazil in 1521 - at for trade and very little of it (other than a which stage they had already been trading for bit of cumin and a sprinkling of cinnamon) more than 3 decades in Mozambique- and found its way into the Portuguese kitchen that "peri-peri" is a Swahili word- meaning or the captain's table ... That was, until 1521, "hot- hot" - so the argument" Peri peri was when they first set foot in Brazil- and started discovered by the Portuguese in Africa" is a trading in Sugar ... lot stronger .. Yet, it's not only "sweetness" in the Portuguese Colonial life in Mozambique was bliss. kitchen, food was mostly consumed, off the Lourenco Marques, Santa Marina, VilancuJos land (vegetables like tomatoes, onions, cabbage became the "Cote d'Azur "on the African in abundance), of the hoof (pork, veal, goat coastline- the Monaco of Southern Africa. The or beef- with rabbit, poultry or game to the Azure waters and pristine beaches not only occasion) or of the boat (cod, sardines, other formed a idyllic backdrop to a hedonic lifestyle fish, or on bad days, clams, squid, calamari). for the young and beautiful, rich and famous, it also yielded unlimited fish and seafood, and It also means that nothing of value is wasted, tropical fruits of incredible quality which, to the last bit of sausage or salami (made to under the hands and ingenuity of Portuguese preserve meat through hot summers) was chefs. savoured and ingenious recipes created to feed a large family from a small piece of ham and The Frelimo liberation in April 1974 started a few potatoes. Which other cuisine can boast a new migration of the Portuguese, to South 365 recipes for Bacalhau (salted & air dried Africa to start a new life here, fortunately codfish)? Soups (like the infamous "Caldo bringing with them their food memories and Verde" (green kale soup) or "Sopa de Pedra" recipes for wonderful dishes like Caraplana, (Stone soup), consomme like stews (made Espetada, Galinha a Peri Peri, Grilled calamari, from smoked meats and pulses and bread form Peri-Peri prawns & Prego rolls and indulgent the base of the Monday to Friday diet. Unlike desserts like Farruras, Creme Caramel, Arroz their more lavish Spanish neighbours the Doce. Delicious recipes, reminiscent of a Portuguese don't live to eat, but rather reserve beautiful cuisine that is today lovingly referred their culinary inheritance for family gatherings to as Afro-Lusitanian Cuisine. A GReaT WiNe TReND BLeNDeD WHiTe WiNes Varietal wines have dominated the wine market Bordeaux used to have a significant production over the past thirty years or so. Consumers of white wines, with Enrre-deux-Mers, a found it easy to buy a wine if it was made from primarily white wine area. Unlike the style of a single variety and marketing guys could build dry white Bordeaux favoured today, with almost a reputation for a brand as a top Sauvignon 100% Sauvignon Blanc and a heavy influence Blanc or Chardonnay. Even wine competitions of new oak, the traditional Enrre-deux-Mers were instituted for single varieties like the Top whites had a high proportion of Semi lion and Ten Sauvignon Blancs. were made in either old oak barrels or steel tanks. However blended white wines have been popular in the old world, particularly France for The white blends of the Rhone are usually rich many centuries. Winemakers love the freedom in fruit flavour and aromatics. The grapes that of creating a blend, taking the best varietal are used - Viognier, Marsanne and Roussanne components and combining them for a sum are intense on aromas and texture. The fourth that can be greater than its parts. Blending is variety, Grenache blanc, is fairly neutral with the ultimate means for a winemaker to put his crisp acids. The wines are spicy and nutty with stamp on a wine. honey suckle and green apple. Californian wine makers followed we have some brave wine makers that the French in their search of a top take the bold step to blend as many as white blend with their "Merirage eight varieties together - Sauvignon White Wine". It is most of the time Blanc, Chardonnay, Semillon, the combination ofSauvignon Blanc Viognier, Nouvelle, Rhine Riesling, and Semillon. Recently California Verdelho and Gewiirztraminer. winemakers have been turning to the Rhone's exotic white varieties, It is a matter of personal choice when combining Grenache Blanc, it comes to what is the best in South Marsanne, Roussanne and Viognier Africa. But we all agree that the time to impressive effect. is ripe for outh Africa's top white blends to get the global acclaim In Australia with its abundance of they deserve. I am also impressed Chardonnay grapes, white blends will with the ageing abiliries of these have a fair percenrage of Chardonnay blends, adding another important with Semillon and Verdelho to make scenario to our wines. After five or some very interesting blends. six years the wines are still fresh bur beautifully rounded off on the palate, South Africa's most successful white rich, elegant and impressive. blend volume wise was first produced almost 30 years ago in 1983 with the Top white blends include Vergelegen launch of Graca, an unwooded blend White, Steenberg Magna Carta, of Sauvignon Blanc, Chenin Blanc, Nederburg Ingenuiry, Srrandveld Semillon and a touch of Riesling. Adamastor, Flagstone Treaty Tree, South Africa was also one of the first Miles Mossop Saskia, Sadie Family countries to blend Sauvignon Blanc Palladius, Tokara Whire, KWV and Chardonnay in the mid 1980's, Mentors Sauvignon Blanc/Semillon, although not very popular with wine Larnrnershoek Roulette Blanc and experts at the time, it now is a blend Adore's Naude White.
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