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. that you see regularly around the world. And if you are looking for a food wine, do not look any further than Like abroad, the trend has been to these wonderful flavourful blends. go either the Bordeaux route, or to They are excellent food partners with make Rhone style blends. We have seafood, spicy chicken and creamy however an increasing number of veal dishes. And even some soli: blends where Chenin Blanc plays white cheeses are perfect to enjoy an important role and it is to the with them, advanrage of many of the blends. In particular the Chenin Blanes from old vineyards show a lot of Bennie Howard complexity and richness that add to Cape Wine Master the balance of the blend. And then Meerendal Marketing Manager Durban's Finest

Southern Sun Elangeni is a hotel that exceeds guests' expectations with irs warm African generosity, excellenr service and fine accommodation.

magnificent View of the warm Indian Ocean, revamped promenade, numerous well as Its wonderful array of excellent restaurants and bars nor to mc:ntJlon th 6.n t banquetIng In Durban make this hotel ideal for business or Lingela Restaurant Activities May/June

27th April - 6th May Freedom Day means 1st - 3 1st June Lingela Game Drive 6th - 27th June Master ChefWednesdays Gourmet Shisa Nyama! Enjoy an out-of-the-ordinary buffet menu Look out for special rherned evenings 'African Our Lingela Restaurant is preparing a items featuring Crocodile, Ostrich, Guinea Spice' 'Local is lekka - something fruity' 'Fresh deliciously exciting selection of traditional Fowl and Venison. Price: R240pp Fish" lassie French' Gourmet Zulu street menu items. Prepare for a feast! Price: R240pp 16th June Youth Day Every Friday Seafood Safari A sunny-funny day for the kids in reception We invite you to take a culinary journey 13th May Mother's Day with a Chocolate fountain and assorted with us and indulge in our freshly prepared Bring your mom for a special evening in skewered fruits, Marshmallows, Biscuits, a seafood safari featuring Sushi, Prawns, Linefish, our Lingela Restaurant. A selection of special Popcorn Machine and Juice bar! Calamari and Mussels. Complete your evening menu's will be served, Lady friendly menu with a visit to our mourh watering Chocolat items and gifts for mother. Price: R275pp 17th June Father's Day Dessert Buffet. Price: R240pp Spoil your dad with our father-friendly 2nd - 30th May Master Chef Wednesdays menu items and gifts, each dad will receive Saturday and Sunday Buffet Special Look out for special therned evenings 'Seafood' a complimentary arrival Cocktail and Irish Indulge in Durban's finest Buffet experience 'Funky Veggies' 'Around the world' 'Comfort Coffee. Price: R275pp offering a vast array of salads, starters, mouth• food' 'Wine Pairing' watering main courses and delectable de sert '. Children under 12 Half Price. Price: R 185pp ~ Southern SUD ELANGENI Southern Sun Elangeni: +27 (0) 31 3621300 XaNTHOS GiaNNaKoPouLOS Executive CHeF Graduated from the TWR. with a Nt. igher Diplo1na in Hospitality Management, and believes chefs should always be learning and always trying new ideas to bring to their guests. ChefXanthos is a proud member of South Mrican Chefs Association and he sits on their KZN board. World class cuisine at the ...... Riviera ---_._--- Restaurant .

HOTEL. TOWERS

SunCoast Hotel and Towers: +27 (0) 31 314 7878 KaLiQ Esser SaNDReN GoveNDeR GeNeRaL MaNaGeR Sous CHeF Has a simple philosophy when it comes to Attended me Swiss Culinary School and hotel keeping and that is always remember gained his culinary knowledge in London your hotel is part of your community. Kaliq at the Waldorf hotel and in Mauritius at is a committed member of the KZN Urban La Pirogue Hotel. Winner of the "Durban Improvement Programme and (BAC) Business Spice Competition" in 2009 and 2010, he Against Crime. His vision for the Sun Coast is committed to preserving cooking cultures, Hotel and Towers is to be the best 4 star hotel techniques and flavours. in Durban by any measure. Kaliq has an eye for quality and attention to detail.

CLassic EGGS BeNeDiCT - WiTH SaLMON HOLLaNDaise Sauce BeNeDiCT 2 Large eggs 2 Poached eggs 50ml Cream 40g Smoked Salmon 50g Butter I English Muffin, halved and toasted bo,·.I!.I,oiII"IlII' Juice of Lemon 25ml Cream Cheese \4 Teaspoon of Whole grain mustard Dill Pepper and paprika to taste Fried Capers MeTHOD Micro Rocket Separate the egg yolks. Reduce lemon juice with MeTHOD seasoning. In a double boiler, whisk the egg yolks Spread toast with Cream Cheese. Layer smo and lemon juice. Whisk in melted butter Salmon on top. Place Poached Egg on top Of Add wholegrain mustard. Slowly pour in cream, Salmon. Nape Eggs with warm Hollandaise sa whilst whisking over hot bath. Garnish with fried capers, Dill and Rocker.

FOOD & DRW IS 13 Passion in every mouthful

Kees Beyers Chocolates is the largest, privately owned manufacturer of premium chocolates in South Africa. We offer a unique and individualised array of chocolates and chocolate related products tailor made to customer specifications and requirements, . •

~"NOLJU·.o\.IU LJl

.... A nth {us/on of smooth mil. ('I(){ojar~ Ht'amypralmt'onoUispywho/ehcllrlnU!S ~AZ~L~WTCRUNCH _ r ----~-~

TOASTEDNOUGAT

~- ... Mel! til roor moulhm,t.cnocolGft wl!h a Cfunchymill! rlovwrtQ (ttl!rr p..Ee~ERMINTCRU_N_CH '", _

I I For more information on Beyers Chocolates or our full product range, please contact us on Tel: 011 3946892 . e-mail [email protected] or VISit www.keesbeyers.com c=o«> CALLEBAUT V/

t t

Chocolate Direct are the sole agents for Callebaut in South Africa, we supply high quality Belgian chocolate products to the confectionery industry. Give us a call to find out more about the wide range of specialised chocolate products we have on offer.

CALI ERAuT CAlIEBAUT CHOCOLATE CHOCOLATE. MOUSSE

CAllERALT

CHOCOLATE ) ::: ..

I j ••

Belgian Chocolote Slab Collets Chocolate Mousse in Dark. Milk and White In Milk. White and Dark i For rnoro inlorrnolion on Chocokilo Dirool or our full product range. please contact us on Tel 011 3947880· (' moil [email protected]

Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.

""[his could well be the loveliest venue CV(T chosen for a MasterChef: African foods and Aavours so it's a wonderful discover~ of.

HE. ¥.: NUIA.STU S IIES'h

I RIESLING

By Arnold Tanzer operational, so my tirade clearly had zero effect. • Does this, my bit of behaviour vigilantism, make me arrogant? A middle-aged; bumble bee that can't amuse himself in a restaurant for a couple of minutes? Maybe so. But few could deny, that it is rude; an ill• at IT mannered thing to do at the table. It's not that I think people cnlightcning themselves as to Lady Gaga's latest Twitter communique- it's just that for me caring is more than just DON'T rweer it nutrition. And anyway, being dissed for Lady Gaga is devastating. On one point, though, my colleague was right on the button. Everyone is doing it. We are becoming a nation of dodgy-mannered diners. onday night, at a dinner table in the Cape: three chefs, two It cerrainly appears that smarrphones are table manners' number one gorgeous girls and a 20-year-old young srudenr rype. M enemy. No this is not the starr of a bad joke- deep bowls of Seafood pasta filled Indeed Formal dining etiquette smells suspiciously of musry dinners ar with prawns, scallops and thick chunks of home cured chorizo dot the grand old hotels, Chrisrmas lunches with lecherous dribbling uncles; steaming linguini swimming in a creamy white wine sauce. boring stiff collared gala dinners in the company of mutton-dressed-as• lamb; afternoon tea with great aunt So and So who is rumoured to be One diner is fiddling with an iPhone, giggling at the screen. Two others worrh billions- That is Etiquette- those unwritten code of rules, which are taking photographs with their Blackberry. A non-fiddler leans can be archaic and complex. forward. Benr across the table, he points a fork, complete with prawn, at the iPhone, making threats as to its conrinued well-being if it is But manners are ageless, priceless and classless. They are a way of restarred to be used to enlighten and amuse. saying to someone else: I have a regard for you.

"Ok, fine," said the fiddler, uninterested. "but everyone does it, you 0, it's pretry clear we know whar we don't want: six-knife table settings know?" or talking with your mouth full. Bur what is permissible? How should modernity behave at dinner, lunch or tea? I can recount this bit of the conversation because the non-fiddler was me. The fiddler was a chef colleague whose iPhone remained fully Our behaviour indicator seems to go erratic when it comes to the ever-connected box in our pockets. Perhaps in parr it is because Smartphones are such a relatively new invention; we have, after all, had centuries to come to grips with the tri-pronged fork, but we haven't quite thought out the do's and don'ts of using smarrphones yet. I don't have all the answers, I do know that most of my mates and colleagues are not the President's doctor or head of securiry and certainly don't have to be on stand by 24-7. I also know that Smartphones and their applications ( Apps to the better informed) have brought people together after decades oflosing touch- bur do wonder if the next great App is going to substitute the look of pure wonder as you gaze into your better half's eyes ...

Go to go ... update my Facebook status.

22 FOOl) & DR(,(/ "'I S Not for Sale to Persons Under the Age of 18. Well I suppose that's the nature of the person who Then expel as much air as possible and lock the bag, fill happens to perceive food as much more important the sink with hot water from the tap which should be then mere human fuel and anyway here's a small about 50 C and toss in the salmon. confession - I didn't stop collecting recipes a long time ago! Come back in about 15 minutes and it will be perfectly cooked but don't worry about the timing because it can't However the recipes that I chase so relentlessly overcook. To finish the dish just sear quickly in a hot pan nowadays are those weird and wonderful with some clarified butter and fresh herbs of your choice. conversation stoppi ng cooking processes that immediately grab the attention of your fellow Another useful piece 01 unusual cooking apparatus in diners. the domestic kitchen is the dishwasher. It can produce many steamed type recipes and is the perfect temperature I "How are you finding the salmon?" - "Absolutely for chocolate. One 01 my favourite dishwasher recipes is delicious, I can never get it done to Bar One Schnapps - chop up about 5 or 6 Bar Ones and this just cooked degree, it's so loosely pack in a screw top spirit bottle before topping moist.' - "It's simple I just up with vodka and placing in the dishwasher with a full tossed it into the sink and load of dishes. When the cycle is completed give the left it to cook whilst we bottle a good shake before chilling in the fridge. had our starters!" That's guaranteed to make Shake well again before serving and don't be concerned them sit up and demand if you get pieces of caramel in your shooters - they're details and it really is a the best bits. I'm sure by now you're on first name terms perfectly simple recipe with the old "chicken with a beer can up it's backside" to execute, drawing braai dish but how about cutting the top third off a on the principles of watermelon, scooping out all the seeds, popping in a well so us vide cooking. seasoned chicken and replacing the lid before cooking Pop the thin long and slow for about 5 hours. escalopes 0 f quality salmon Does it taste any better? I don't think so but bring the in a ziplock bag whole lot to the table to carve and your dinner party along with a will be a roaring success - by the way, don't eat the little olive oil. watermelon! III'. WINI'S OANII'. Ill·

fruit filled 6nish of Imposing ...... into dae length. Undentated and lea ,>IVi1i .adaewlnesaaereadyfDr aopical than some oftbe better un-oaked Chardonnays, this wine poaeaes &r better balance and sheer drink-abiUty - not 10 mention more finaae than 99% of the world's Cbudonnay I have experienQeCi."

As a culinary companion lJmestone Hill iI superb with .".,.. cream-based plIIta dishes -lIFt currles. II 'MIl .. lOUt po& and _ dlthes.

LImeetone HIlI It cutJI_ of De Wetsbo! IllOIIC popaW and has rece1vccl ... 1IUUt tIi\lIIOladee intem.atloIltlf and Africa.

2010 LIMESTONE HILL

CIIAIU)ON.' "

Not for Sale to Persons Under the Age of 18. i wz az w ~ Q We"ve Mastered the Art ~ OF PASSION

Southern Sun Hotels, proud Hospitality Host of MasterChef South Africa. SOUTHERN SUN HOTELS presents the Winner of MasterChef SA with a restau rant!

Southern Sun Hotels has taken competition • the official "breakfast supplier" to the "The Southern Sun Hotels brand is synonymous partnership to a complete different level, one we SunSquare hotel thereby guaranteeing a with elegance, style and sexy cuisine. The Group have not seen in South Africa before. The winner regular income has a footprint of93 hotels in Africa, Middle of the MasterChef SA reality show will become • rent free (estimated R2,4million over 2 East and the Indian Ocean and is strategically the biggest reality television prize winner in years) focused on innovative food and beverage the history of South African television and will • naming rights to the restaurant and delivery. receive his or her very own restaurant! refurbishment to the value of R500 000. The world renowned BiCE Ristoranre at The winner will receive the 'right of use' of the Currently, the MondoVino Restaurant is a Southern Sun Hyde Park Sandton and the SunS quare, MondoVino Restaurant for a period contemporary culinary theatre with Italian Venetian inspired Punchinello's Restaurant of two years. The restaurant, located at the Piazza flair, embracing the art of good food through at Southern Sun Montecasino are testament at Monrecasino, is equipped to the value of Italian and local regional cuisine. The to Southern Sun's ability to be unique in the R7million. Furthermore, the lucky winner will restaurant's vibrant and stylish with an informal culinary creativity and food innovation sphere", benefit from all profits made by the restaurant sophistication that makes this the place to be says Graham Wood, Managing Director, and will be further aided by Southern Sun as on the Montecasino Piazza. The highlight of Sourhern Sun Hotels. follows: the restaurant is the outdoor terrace seating, with a view of the piazza and the spectacular "The partnership with M-net's MasterChefSA • three month practical "business training" musical fountain show at night. MondoVino is culinary show is a natural fit and is testament to in the areas of finance, human resources, the perfect restaurant for a pre-theatre dinner Southern Sun's commitment to supporting the restaurant management, etc. with its perfect location close to the Teatro. South African hospitality industry."

F(J(IO & DR<'a s 27

t i, nor ,urpri'ing that Whi,ky ha, not fca(llrl'd 'I' tradition in • our fine dining e'pecially when you think of hm" much of that I, tradition wa-, French iml'irnL 'Ihl'y didn't make "hi,k,' hut did make (:ognac and other lrcncl: hr"ndil',', Lp to \X'\X' II muvt H1SKY FUrOpl""1 and Briti,h wine Ii,,, would k'aturl' m.iinlv win« .ind 'pirit, from lr.incc. (:h"1l1p'lgnl', l~ordl"lIl', Burglilltly '1I1d (:ogn'll, I he WHeRe TaSTe 'MeeTS TRaD1T10N "d"cnlurou, might im lu.l« t lu: 1{IHllll' .ind 111,,),hl' Loire and ,\klll'. )on1l' mighl have illlilided "'I11l' lr.ilian .ind m.rvlu: Port hili nor I'ort Uglll"l' n.n ur.il wine. Whl'11 I w,l,hl'l1 di,hl" .11 till' I )orl hl"ler till'

Ollly winvi h.u "''''11'1 lunc h W,I' lorlilil'lll'ort, "IWIT" .111.1 ,\l.ldl'iLL

'Ihen Ihillg' h"g.lll 10 llLlllgl' ,111d ,llIwl\' 11I11 "lr"I, till' drinl, 1IIIIIl" hl'g.ll110 in. lud. gL'I'I"I', li'IIIl'III', IIlhl'r Ih,11l lnnc h. ,111.1 "illgk ,\Lt!t,,~ Bill Ihl') wcr« IIII' till' l'11l1 III till' nu.rl .uu] 11oh()dl tll()II~~111 ()I drillkillg ",hi,k.' wirl: Ihl' IlIl',r! ~

111 till' grl',11 d,I:" ollig,lr, ,til ()I l.u I ()I'" '1l11lLnl till'lll w irl: ( ()~~ILll ,111l1

no: [heir n.u ur.il 'I'irit, RIlIlL JlIl'II \iIlFI" [ILtI[ ,ILlllgnl .ill [h,1I luu

t h.u i, 'lIhjel[ IIII' .un uhcr tiui«,

''',d,IY "hi,l" ILl' hl'l()llIl' in. r"diJ,I, 1'()I'lIl.lr ,111.1 "()llIh ,\llil,lIl' .uc 1[1' with till' J,l"1 in rh.ir ''1'llIl'l i.uion "I \\lli,L, ,111.1 Il,;t ill'l "'''[l h. ,\ vi,i[ [II till' ,I1I1I1Lr! \'Chi,!,1 I il,'IIl'ld ill \,II1lI[II\\1l ,111.1 ( ''1'l' I ()'\l1

l"llh vc.rr \\'ill PH)\l' jll\! \\11.11.1 \\idl' LIII~:l' (d\\lli,J,il'\ \tlllih .\tril.lll\ ,II'I'rl'li,IIl', (1'>,1 [h" ",II [Ill "'>lltil ,\llil,llIl'dili()11 111\\ hi,L, I i v c: i,

h~' 1.11- till' higgC\1 ill IIll \\{Hld ,Itld \.tHlq1l'lc,> \\illl ",ll"i", ~l'\\ 11)1l.

I ,()tld()ll ,111<1 ()1111']" '>llt 111.11111111'; t j(il'''.)

"11 wh.u i-, "lli.,LI ~ \\'lli,LI i, ,I 'I,"il 111.1<1< 11"111 :',I,lill ,llld ,I:'ld

ill 11.1". 11l" 1114)\\ I.unou , i jllllll.llll\ 1111' \\III,J .. \ 111.11 ttli;',IIl.lh -. III

\( (111.11111. II \\ ,1',111 ,11\\,1\ ' 111.11 \\ .1'. II1II 111.11 i ,11,1' '.11111'-'I !I II .1111,llll'l

I iiu.

III \, ()II.11111 Illc' :'.I.lill 11111',('111111111 I!\I., 11,"11 I', II.I! I", \\ III, II i 111.11[1'11

\\ Ilit II 1111',111,,111\ .r.u. II III 1I1l' 11,111,\ I, ,_ (HI\ 1110'11 II I 11".11 ()Id\ .11".11

t .111 III !('I IIIC'II(('( I II' ",i\ c .11, (lIlt ,1_ \\ 11(-11 rill' :',1 .Ii II 11,1',II, ",'II , 1111\,'lit II

II i, .",I()lllItl illl().1 IH,\\til'l .1I1t! 111\ III 111.111\ Illil).1 \I..tlel\ 111,1·-11 \"r!ll

\\.I(('r \\fl(,II·!l1l' di,lilll'IY i .... ir u.u. d. 1111' ',ill' II! IIH,-.! 111,lilll'II(', I',

Ikll'llllill('1111\ lIlt· .1\',lil.lllilil\' rd l'!'!" .uu ] ·,llil.llllt \\.I[l'l. 1111' ',11".11\

\()[lllillll j" (11('11 tllll\(·III·(III\ 11'11111'111.llillll 1)\ \('.1,( 11111).1[(1111 1)] 111\'11

1111' .i11 lllill[ i·, 1('1111)\1'1111\ di ,Iill.llillil III \111]1.111,11111.1'1'. 1'1 11:',III/.d,j,

. i.11"( l.ull « III" , ('I II It I 11(11 ,1111,. lilt '1'1111, I JIIII (dl .1', I \ !III Hlr!,

lit 1IIId \\ 1111 II 1·,11]('11 I,I.H (·,1 JlIII I {1.ll 1).11 It l II II 111.11111.11II III 11I1 I

",,111'11 III' '. ('1 \ tli·.IIII' 1 i\, 11.1\11111 .II( ,1,'\ .t, 1111,1 III \1 (111_111,1IIII

30 FOOD & DReaMS product cannot legally be called whisky until it has spent a minimum of three years in maturation. I keep saying "In Scotland" because whisky production differs in different places.

In Scotland there are two main types of Whisky that are known to the public. Blended Whisky is what we all grew up with and is the product that made Scotland famous for it's whisky. To the degree that id is called simply "Scotch" by many people.

The blend was a combination of the centuries old full flavoured style of whisky that was the product of the bulbous copper pot stills. This was not popular outside Scotland. Then the law allowed another type of whisky made from continuous column stills and made from other grains such as maize or wheat. This much lighter grain whisky could be blended with the full flavoured malt whisky. Producing a spirit that was much more palate friendly to a far wider taste spectrum. This led to the major brands that then took over the world. Names like Johnnie Walker. Bells, White Horse, Black and White, Dewars and so on became household name. Later came Famous Grouse and J & B Rare and others. That might have always been there but not necessarily in South Africa,

Then some twenty or so years ago Glenfiddich began to market their "Single Malt Whisky" to the world. Single malt means a whisky from a Gaetano Riccio - Chef De Cuisine Bice Ristorante

aerano started his culinary career in 1994 as a Commis Chef at Restaurant Gualriero Marchesi in Milan and held various G positions at various restaurants in Iraly before moving to London in 1995. For me next two years, Gaetano worked at Harry's Bar and Le Gavroche before moving ro the USA ar me end of 1997. He then worked at Valentino in Los Angeles before rerurning to Italy to work ar Taverna Visconti in 1999. Gaetano was offered an Advisory role for me fashion house Eclaireur in Paris. In 2002, Gaetano went back to Iraly and opened his own restaurant 'La Tana Del Riccio' as Chef Parron for the next 5 years. Took up me position of Head Chef for me Viscointi Group assigned to the Swirzerland Embassy in Milan before joining Bice Ristorante in Johannesburg as Head Chef. Italian Parma Ham and Slice Melon Buffalo Mozzarella with Homemade Basil Pesta - Basil Leaves, Parmesan, Pine Nuts (Orional), Olive Oil, Salt, Garlic

~SouthernSun 1 9 2 b HYDE PARK SANDTON

Southern Sun Hyde Park Sandton +27 (0) 113418080 ~Ct""I·"IiCE·!~'fl

Benny Masekwameng WHO. DOeS NOT Love vnue, WOMeN, aND SONG ReMaiNS a. FOOL His WHOLe LlFe LONG. JOHaNN HeiNRicH Voss 1751-1826 ATTRiBuTeD Jacques Heath (left), John Maddison (right)

John Maddison Jacques Heath Food & Beverage Manager General manager

John has worked on three different continents Jacques affectionarly know as Mr. Cool is one and enjoys a wealth of experience in his chosen of those unique managers that is able to keep field of food and beverage management, having his finger on the pulse and never gets flustered, spent time working in the finest hotels in Dubai, of course when you have his considerable Thailand and of course South Africa. experience it's easy to see why. Working in the middle of the Gauteng entertainment capital John is particularly proud of the achievements of Montecasino, keeps everyone on their toes. the SunSquare MondoVino restaurant, winning such acclaimed awards from Diners Club as gaining platinum recognition for the winelist.

SunSquare: +27 (0) 11 557 7007 Sty I ish and relaxi ng the Jasmine Restaurant ------.

An oasis that offers guests an exceptional breakfast buffet with a myriad of dishes EMNOTweNi STYLe AvocaDO & to choose from. A satisfying a la carte lunch menu and a full interactive buffet MacaDaMia NUT SaLaD awaits you for dinner. where our chefs will treat you to something very special. INGReDieNTS: 1 medium ripe avocado; 25g shelled roasted Featuring only the best of local produce macadamia nuts; 25g sliced biltong; 250g Mezuna or baby from the area, renowned for its fresh greens; 15g Bean sprouts; 15gm yellow cocktail romatoes; 20ml freshly squeezed lemon juice; 10mls freshly squeezed lime juice; fruit. avocados. mangoes and beautiful 20ml virgin olive oil; Fresh red basil for garnish. vegetables.

MeTHOD: Peel and cut the avocados into 1.5cm x 1.5cm cubes & deep in lemon juice and set aside. Toss the all the ingredients together in a bowl and set on salad platter. Top with avocados, Squeeze lime juice on the salad and drizzle with olive oil, Garnish with red basil.

TaNDORi CHiCKeN & MaNGO SaLaD CHeF PHiLip AFReNce Yowew

Philip joined Ernnorweni Sun Hotel in INGReDieNTS: 8 chicken fillets, cut in half lengthways and inro 2007. His culinary passion is influenced strips; Avocado oil (may substitute with olive oil); 30ml tandori by Northern & Central African cuisine paste; 30ml chutney; 250ml plain yoghurt; Juice of I lemon; and he enjoys experimenting with 2 mangoes, peeled and cut into long slivers (out of season, "African fusion" dishes. Chef Philip substitute with canned mango, drained); 150g asparagus spears, and his brigade continually strive to blanched; handful of coriander; Salt and ground pepper. make Emnorweni Sun Hotel the hub of culinary delights in Mpumalanga! PRepaRaTioN: Combine yoghurt, tandori paste, chutney and lemon juice. Refrigerate and marinate chicken overnight or for at least two hours. Place chicken in a baking tray, brush with marinade and grill for 10 minutes, basting occasionally ~ Southern Sun to keep moist. Allow chicken to cool slightly. Arrange chicken EMNOTWENI SUN onto asparagus spears and lay mango on top. Serve with lemon wedges. Serves 6-8. Southern Sun Emnotweni Sun: +27 (0) 13 7573000 Richelieu XO Fully Imported from Cognac, ft

Richelieu Extra Old Cognac has captured from grapes grown, distilled, aged and botlledWl Richelieu has selected grapes from the Fine Champagne Cognac.

Once matured in French oak for up to _·iIE~ become part of Richelieu's proud hetlitMi.: of a fine matured, well rounded and ,....1

Not for Sale to Persons Under the Age of 18. Super chef Patrick Ndukuya has a passport that could be mistaken for James Bond's with entry stamps from more ~ a dozen cities around the World, as he represented the culmary hen. of South Africa in a variery ofinremational excursions promJing our food, wine and culture. • I large onion roughly Lyon, Paris, London, Amman, Davos, Maputo, Nairobi, Seoul the chopped green chilli pe • 700 ml vegetable stock, list is almost endless and is a fitting tribute to this talented chef who is • pinch turmeric and a eager to show off and cook his home-grown recipes for his guests. • little chopped Flat leaf Being hired to cook for President Mandela was one of the highlight ofhis life, Patrick speaks with great pride about being a born and To cook simply place in a king pot with the olive bred South African chef. giving inspiration to the young apprentices oil. Allow to heat, add onio pinch of turmeric and around him who are learning their trade and hope to follow in his cook gently for 3 or 4 min rnut and potato stir and footsteps. add vegetable stock and er for 45 min. Liquidise to a smooth soup bring to the allow to cook for a further 10 A proud member ofLES DISCIPLES d' AUGUSTE ESCOFFIER min season with salt and p Add fresh cream and chopped flat (a respected worldwide chefs organisation that recognises chefs that leaf parsley for garnish. have reached the pinnacle of their profession) he holds a string of awards for his achievements. Serve hot ~ Southern Sun PRETORIA WiNe is BOTTLeD POeTRY. RoBeRT Louis STeveNsoN Southern Sun Pretoria: +27 (0) 12 341 1571 TRUE ITALIAN STYLE. EXQUISITE TASTE.

There is something about the Italian way of doing things. The combination of craftsmanship, effortless flair with a touch of boldness, brewed to an authentic Italian recipe, all of which ensure that Peroni remains a stylish beer with a distinct Italian taste. P£RONI I TAL Y www.peroniltaly.com

Not For Sale To Persons Under The Age Of 18. Designed for pasture! Grain Fed Beef is an anomaly, and almost like using corn syrup to enrich and sweeten food and drink and simultaneously cause a multiple of sickness and health issues,

Going back to the natural way of farming has become essential, with entire communities buying produce only from the local farmer, this has become the battle cry of the new consumer. Much the same is taking place in the world of wine production where there is a new trend to "natural wines" now this is a little tricky as one UK Master of Wine Andrew Jefford quoted, we all know about natural wine it's called vinegar!

Assuming that it is therefore necessary for man to intervene in the wine ere we go back to the past to see making process, so when is it natural? Clearly there are some guidelines, the future, only after the Second a natural wine must be fermented naturally without the addition World War and the massive of laboratory cultured yeasts, this could be tricky as yeasts can be production of explosives did we start with unpredictable, then the wine cannot have any added anything, no sugar, chemical fertilizers high in potassium and no acid, no enzymes, no nutrients for the yeast etc etc and of course there Nitrates, elements that really make plants is that old old story of Sulpher compounds, grow, something like steroids do to humans, Sulpher is the antiseptic of the wine indu try it is normally used in an Great crops but an ongoing slow poisoning aqueous or gaseous form to clean tanks, to eradicate oxygen and to of the soils and the land, this led to an provide a protective barrier between wine and oxygen, without which almost sterilisation effect on soils and the wine would quite quickly become oxydised and destroyed, so it basically the more you fed them the more has become commonplace in the wine industry and its use is severely you had to feed them as the natural structure and organic balance of the governed and controlled with a limitation of approx 200 parts per soils was totally destroyed, million or 0,00002% really very very small concentrations and don't think that it is limited to wine; you will find sulphur throughout the food Slowly farmers started waking up to the fact that this mass produced crop chain, used in the water that your prawns are frozen in, in most prepared had no real Aavour, tomatoes didn't taste like tomatoes and strawberries meats, sausages etc and then in much higher concentrations than wine, in didn't taste like strawberries and so a move began to go back to the old the food industry the legal limit is almost .3 times higher than in the wine way, using natural fertilizers, compost and mulch and to restore the industry so keep a look out for preservatives and specifically the natural organic and microbial balance in the soil. innocuous sounding S02!

Suddenly there was a realisation that small artisanal farmers had been What is abundantly clear is that we as consumers are all moving away doing this all along and it made such perfect sense to gCt back to the old from mass produced goods, we want to know where the goods are from, adage of "know your farmer" know where your goods are produced, be and know your farmer, is more important today than it ever has been aware of the advantages of not eating chicken which has been cooped if you are looking for consistent quality and healthy food that doesn't up in a battery and fed 8 different antibiotics, before you get to buy it in deliver a dose of antibiotics with every meal. your local supermarket! KEN Key to this process is to go back to the age old methods of farming, whilst every beef farmer is aware of the benefits of conditionin ttle on maize, and grains, certainly their highly specialized diges system was Orgasmic Organics! FORRESTER VINEYARDS Avis is South Africa's leading car rental company for a reason. Not only do we offer the finest quality vehicles at great rates but you can be assured of excellent service as well. Visit us at the Pivot Office Block D, Monte Casino Boulevard, Fourways.

Alternatively you can make a booking at www.avis.co.za or call us on 0861 021 111 or 011 011 9085 Avis rents VW and other fine cars Not for Sale to Persons Under the Age of 18.

A sPRiNKLiNG OF scn.r • aND a DaSH OF MaGlC

By Stephen Billinghams - President South African Chefs Association

"Salt is the only rock directly consumed by man. It corrodes but preserves, desiccates bur is wrested from the water. It has fascinated man for thousands of years not only as a substance he prized and was willing to labour to obtain.

It is undeniably one of the most precious commodities known to man, the same manner as Fleur de Sel. This method preserves the pure taste of linking civilisations through religion, currency, trade, and war. The the prized French salt. history continues in modern society with the words "salary" being derived from its name. Hawaiian Sea Salt, Alaea, Alae, Hawaiian Red Salt, is a traditional Hawaiian table salt used to season and preserve many dishes. A natural Too much or too little salt in the diet can cause muscle cramps, mineral called "Alae" (volcanic baked red clay) is added to enrich the dizziness, or can lead to neurological problems and even death. Salt plays salt with iron oxide. This is a natural additive that gives the salt its a vital role in keeping our bodies regulated and functioning properly. distinctive red color. It is the traditional and authentic seasoning for native Hawaiian dishes. Salt is to the chef like Manna from the Tree of Heavenly Ingredients. Salt connoisseurs abound: not only do they experiment with exotic Kosher salt can refer to two types of salr=-one is a specific shaped flake brands-smoked Viking sea salt, Fleur de sel, Maldon sea salt, Hawaaiin salt that is so named for its use in the preparation of meat according black lava salt, and many more-but they claim that salt is a luxury to the requirements of Jewish dietary delines, the second type of that 'elevates' a dish by 'heightening' its flavour and 'complimenting' its Kosher salt is a salt that has beeQ, IS Kosher by a organization texture. There are many amazing gourmet flavoured salts infused with an or certifying body such as astonishing array of combinations and flavours combinations include, consumption for those smoked habanero, wild porccini, lime fresco, espresso and vanilla. Smoked sea salts a pularly known as Grinder salts that are typically , ry crystals suitable for a salt mill or grinder. Remember to always use a salt mill with a ceramic or plastic grinding mechanism. create a bitter taste. The salts that are srno are slow-smoked over real wood fires to infu • IIIIiW(J. means "Flower of Salt." It 100% natural smoke flavor . sa t ponds in the traditional Celtic Himalayan Pink Salt - Bricks, Plates and Salt Blocks, act as natural cook tops and serving platters in one, offering many culinary uses w enjoying the benefits of natural, pure salt with no chemicals or addi These salt slabs, have been harvested from deep within the ancie Himalayan mountain range in Pakistan. BiTTeN - BY SaRaH GRaHaM this is a fun, funky, relevant recipe book for twenty- and thirty• sornerhings who love life, love food, love their friends. and love to squeeze the last drop from their time and money. It is a collection of simple, down-to-earth and healthy. no-mess-no• fuss recipes that almost anyone can cook.

A companion of convenience. the blog-rhemed writing style ensures that the writer/reader relationship is established right off the bat. Bitten is a quirky cross between a food memoir and a cookbook with un-intimldating recipes. Besides delicious dishes, Bitten features handy hints for the novice and reluctant cook, cooking and haking tips, also included is a useful Meals for a Month guide that takes the guesswork out of the eternal question 'What should I cook tonight"

Each dish in this nitry guide is complemented with a wine suggestion to help round off the perfect meal.

Sarah Graham: Bitten - Unpretentious Recipes from a Food Blogger

FOOD & DReaMs CONTRiBUTORS

Arnold Tanzer Stephen Billingham Chef 'ertraordinatrea nd Pm'idelll (yrlle SOIllI, !jh({lf/ buslilC-J'J'fIlan Arnold l,aJ' recently C,//(:jiAnv(1(/{{()fla nd Or/lilal] been appouued OJ m/irlOl)' educator producer/or the llpwnllill( 7 V seriesAfmferch4'Solltll Africa,

Bill) Callagher Dav e Hughes An icon in the 1[(),JpiLalirxindustry A IIlhorc!fl)(mkrOil dnnk. and allied with the wealdl q/knowledgean d .J'lI~je(f.JDi m/leI; iar« maker, wlile experience in tilefie ldoffoo d and auaioneer. tnternaaonai uine and unne. ,JjJli1~/itd!(Ca nd'fo undo: cfthe Cape TfftileAcademy :

Bennie J loward Ken Forrester Cape uun« filar/a and one q/'SOflt!1 l!ead{ilgjl~ll/cin thefood and Ajii('(l:r leadtill(aflt!/O/lli N Iii the beremge mdastrv; a renouned Il'olldediti [rodd ofuine. restauranteur and II/gllf;' (Ia/milled utile maker

Brian McCunc Rochelle Schaetzl: Renownedblogger and qJdle u'OI! Illtemationall)r ecognised Food colamnu: Bnc/I1normallypll ts a Ted/llulugiJIan d (jflal!fied d!lferent.f!OnLon iohat appears to £lIef Rodlel!eisba.Jedln Vert)-; be normal Suvtzerland.

Compiled and edited by: Billy Gallagher 1 Billy Gallagher and Associates 1 gallaghereomweb.co.za 1 Tel: +27 (0 Co-Published by: Shout Factory Publishing & Billy Gallagher and Associates 1 Graphic Designer: Shout Factory Advertising Sales and Marketing: Duane Riley +27(0) 82951 34331 Billy Gallagher and Associates 1 gallagher