A COLLECTION OF -INSPIRED RECIPES

With a rich heritage, Joko has been providing South Africans with a strong-fl avoured, high-quality for over 100 years.

This is because master blenders at Joko select only the best leaves to deliver that strong, rich fl avour in every sip. Brewed from only the fi nest African leaves, Joko tea is the taste of home.

Enjoy Joko’s Black or 100% Pure Rooibos and the full-bodied taste of ! OUR HERITAGE REFLECTED IN TEA THE TASTE OF HOME AND ELEVATED BY FOOD PAIRINGS

Grown exclusively in the small mountainous area South Africa’s food is as varied as its people. Our melting pot of in the Western Cape, Rooibos has been culture has resulted in a diverse gastronomical landscape that a popular beverage in South Africa for centuries. has been infl uenced by cuisines from places such as India, Malaysia, China, Europe and the rest of Africa. Now loved worldwide for its fl avour and its health benefi ts, Rooibos is a delicious, natural However, the indigenous cuisine of South Africa has had caff eine-free alternative to black and green . an equally important part to play in the formation of our foodie culture.

JOKO ROOIBOS IS PARTICULARLY Knowledge of wild and herbs has passed down through the generations and these indigenous ingredients continue FLAVOURFUL AND HEALTHY. to play an integral part in our food production today. Made from 100% Pure Rooibos, Joko is a strongly THIS COLLISION OF INTERNATIONAL AND fl avoured, more refi ned Rooibos grade, with none TRADITIONAL CUISINE HAS RESULTED IN A UNIQUE, of the granules present in competitor products. EXCITING AND DYNAMIC FOOD CULTURE THAT CAN This makes for a more intensely delicious beverage, BE FOUND NOWHERE ELSE ON EARTH. with a more pleasing mouth feel and lighter liquor. It’s proudly South African, with the taste of home. In this collection of recipes, we hope to inspire you with creative takes on authentic South African cuisine. To demonstrate the versatility and fl avour of Joko 100% Pure Rooibos and its exceptional ability Our team of Chefs has collaborated to share their most-loved to pair with savoury and sweet dishes, our team dishes with you, all of which are infused with the fl avour of a of eight experienced and passionate Chefs have South African classic: Rooibos. This is how Chefs bring a worked together to produce twenty stunning South African fl avour to life – through food. recipes that will delight every diner.

Rooibos is a uniquely South African product and its fl avour These recipes will inspire you to create exceptional has come to represent the spirit of our country. dishes made with a truly South African ingredient. It’s a true celebration of our heritage. We hope you enjoy this celebration of our cuisine, our heritage and our Rooibos. May it inspire you to even greater heights. 6

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C H EEFF B R A DDLL EY K AVVAA NAN A GGHH Regeggioionionnala CuCusCusstomerer CheChef – DDurbarbban C H EEFF P I N KYK 1 L I NAN A H M A R U PPIN G “ Rooibos is just a natural fit. When we Regeggioionionnala CuCusCustomerer CheChef – GaG ututeteengng were asked to create recipes with Rooibos, we didn’t realise how “You can go really big with Rooibos, well it would go with your everyday which I find really exciting. Heat it in a dishes. It’s been so easy to incorporate pan or put it in the microwave for 2 the flavours of Rooibos into old-time 45 seconds to activate the flavours 8 favourites like milk tart, for example. and you can use it with anything. That’s the education for Chefs here. Even as a seasoning! Infuse Rooibos for You don’t need to come up with maximum colour, flavour and texture. complicated recipes for them to With Rooibos, the world really be tasty.” is your oyster!”

C H E F T E B OOGG O C H E F M AARR Y R A MMAATTSU I W O R T H I NGN G TTON Regeggioionionnala CuCusCusstomerer CheChef – GaG ututeteengng C H E F A K H I L J AY NAN AT H C H EEFF S H A N I C E N AAII R Regeggioionionnala CuCusCusstomerer CheChef – DuD rbarbbaan RegReReggioiononnalal IntInInterernernn ChCheff – Durbu ann ReRegReggioiononalal IntInInterernernn ChCheff – Durbu ann CHEFE F C RAR A IGG E LLIOI O T C H E F H E I D I H E C KKMM ANN RegReReggioiononnalal CusC totomommerr ChCheCheef – Caapepe TowTowwn ExExeExeecucutiveivee ChC efef “Rooibos as we know it is becoming Uniniilelevlevvere FoFooFoood Soluololuutiotitioons SASA “ I loved working with Rooibos in my more trendy, more popular. So this “It was astonishing to see how you “You think that Rooibos is just a sweet dishes. Desserts took on its recipe book is bang on in terms of “What we all loved about Rooibos is how can take one flavour and add into beverage, but when you apply your “ As Chefs, working for Chefs, we flavour beautifully. Cream, milk and timing. Sometimes we don’t think to easily it can mix with other ingredients. something else to get a whole new mind, you see that there are so many share your passion for food. There sugar especially complements the use something as common as Rooibos Lavender, citrus, ginger, honey… recipe. I really enjoyed doing that. ways to use it. It’s healthy and also is nothing we love more to do than flavours of Rooibos. While working in our recipes. We see it as a tea occasion the flavour combinations are endless, Rooibos comes through beautifully proudly South African, which appeals create innovative, exciting recipes on this project I also realised that you ingredient only. But add Rooibos to which makes it such an exciting and in sweet applications. Teas are so to local and international guests. We with ingredients like Joko Rooibos. don’t always have to cook with Rooibos. biscuits, tarts, hollandaise, and as versatile ingredient. You can do so trendy now, and I think this will hope the ideas and concepts in here will It inspires us, and I hope it Simply adding it to butter icing, for part of a crust, and you have a wholly much with Rooibos, especially when open Chefs’ minds to experimenting really inspire Chefs to think of Rooibos inspires you too.” example, can add stunning flavour.” different dish.” it’s such high-quality.” with new flavours!” in new ways. “

MAM K EESS PPRR EEPP T IMI M E 35 MINUTES CCOO OKO K INI G TIT M E 15 MINUTES 12

I N G R E D I E N T S Crunchy on the outside, soft and moist on the inside, with a hint of tartness. Topped with a light Rooibos-infused berry ROOIBOS BERRY MUFFINS 10 ml Carte d’Or frosting, these muffins are addictive! 4 JOKO ROOIBOS Wildberry Sauce CHEF MARY WORTHINGTON TEABAGS ROOIBOS BERRY FROSTING 200 ml Milk (hot) 70 g Butter or margarine 250 g Flour (softened) 4 g (5 ml) Baking powder 100 g Icing sugar (sifted) 4 g (5 ml) Bicarbonate of soda 3 g (5 ml) Robertsons Superfoods 100 g Castor sugar Pure Berry Boost Powder 1 Egg (large) 75 ml Rooibos and milk steeped 175 g Plain yoghurt (use from the 200 ml made) 80 g Frozen berries (raspberries Garnish Fresh berries, strawberries, and blueberries, halved) blueberries, raspberries and 80 g Butter or margarine (melted) mint leaves

METH O D

1. Pre-heat oven to 175 °C. Grease a Lastly, lightly fold in the Carte d’Or muffin tray. Wildberry Sauce. 2. Steep the teabags in the hot milk for 6. Spoon the mixture into a greased 15 minutes. Cool down. Remove teabags. muffin tray and bake for 15 minutes 3. In a large bowl, sift together all the and cool. dry ingredients. 7. To make the Rooibos berry frosting: 4. In a bowl, whisk together 100 ml of in a bowl, cream together the butter, the cooled, infused Rooibos milk, icing sugar and Robertsons Superfoods egg, yoghurt, frozen berries and Pure Berry Boost Powder. melted butter. Add in the steeped Rooibos milk infusion and mix to the correct consistency. 5. Make a well in the centre of the dry Pipe onto the cooled muffins. ingredients and pour in all the milk mixture. Fold in with a metal spoon. 8. Decorate with fresh berries and mint leaves. I love using berries – they’re a healthy and delicious ingredient that adds lots of flavour and colour. The addition of Rooibos gives this shake a distinctive South African flair.

CHEF MARY WORTHINGTON

MAM K ESE S PRP R EPE P T IMI M E 25 MINUTES 400 ML

I N G R E D I E N T S

25 ml Fresh cream 150 ml Milk 3 JOKO ROOIBOS TEABAGS 200 g Vanilla ice cream 50 g Frozen berries (blueberries and raspberries) 3 g (5 ml) Robertsons Superfoods Pure Berry Boost Powder 10 ml Carte d’Or Wildberry Sauce Garnish Raspberries, mint leaf

METH O D

1. Whip up fresh cream and set aside. 2. In a small pot, bring milk to the boil and steep with Rooibos teabags for 15 minutes, strain and cool down. 3. Using a milkshake machine, combine the cooled Rooibos liquid with the ice cream, frozen berries and Robertsons Superfood Pure Berry Boost Powder, blend until smooth or desired consistency. 4. Drizzle Carte d’Or Wildberry Sauce around the inside of a milkshake glass or jar. Pour in the milkshake, pipe the whipped cream over the top and garnish with a few fresh raspberries and a mint leaf. Turmeric and Rooibos are individual superheroes when it comes to fighting illnesses. Imagine what they can do together. This is one of the trendiest superfoods right here. Plus, it’s delicious!

CHEF TEBOGO RAMATSUI

MAM K ESE S PRP R EPE P T IMI M E 5 MINUTES COC O OKO K ING TIM E 5 MINUTES 1 L

I N G R E D I E N T S

500 ml Coconut milk 500 ml Water (boiling) 6 JOKO ROOIBOS TEABAGS 30 ml Honey 10 ml Turmeric (ground)

METH O D

1. Pour coconut milk, water and Joko Rooibos teabags into a saucepan and simmer for 2-3 minutes. 2. Remove teabags and squeeze all liquid out. 3. Whisk in the honey and turmeric, simmer 1 minute and serve. Moist, juicy chicken fillets marinated overnight in a Rooibos-infused sauce and then flame-grilled to perfection.

CHEF TEBOGO RAMATSUI

MAM K ESE S PPRR EEPP T IMI M E 10 MINUTES CCOO OKO K INI G TIT M E 30 MINUTES 350 ML FOR 1 KG CHICKEN

I N G R E D I E N T S

4 JOKO ROOIBOS TEABAGS 300 ml Water (boiling) 15 g Garlic (crushed) 7.5 g Aromat Naturally Tasty 60 ml Knorr Tomato Pronto 1 kg Chicken fi llet

METH O D

1. Steep the teabags in boiling water and leave to cool completely. Squeeze all the liquid out the teabags and discard. 2. Mix all ingredients well and marinate chicken fillets overnight. 3. Pre-heat oven to 180 °C. 4. Roast chicken in the oven or cook on the grill. CHEF’S TIP: CUT CHICKEN FILLETS INTO CUBES OR STRIPS AND MAKE SATAYS OR MINI KEBABS. ALTERNATIVELY, ROAST OR GRILL THE CHICKEN BREASTS AND SLICE FOR USE IN A SALAD. MAM K EESS PPRR EEPP T IMI M E 20 MINUTES COC O OKO K INI G TIT M E 50 MINUTES 12 SLICES

I N G R E D I E N T S

CARROT CAKE 8 Eggs (large)

Sweet, spicy and satisfying, this moist carrot cake, infused 4 JOKO ROOIBOS TEABAGS 100 g Walnuts (chopped) with the nuttiness of Rooibos, is somehow both exotic and comforting. 240 ml Lemon (zest and juice) CREAM CHEESE FROSTING This decadently rich teatime treat is cinnamon, spice and everything nice. 600 g Carrots (peeled, grated) 200 g Butter (room

CHEF HEIDI HECKMANN 550 g All-purpose flour temperature) 20 g Baking powder 500 g Cream cheese 20 g Robertsons Cinnamon 5 ml Vanilla extract 500 g Brown sugar 1 kg Icing sugar 10 g Ginger (fresh, grated) Garnish Rose petals, chopped walnuts, 1 g Salt edible glitter and Joko 500 ml Sunflower oil Rooibos leaves

METH O D

1. Pre-heat the oven to 160 °C. adding the icing sugar a little at a time Grease 2 baking tin/pans. until the mixture is well combined. 2. Open the teabags and add the Place covered in a refrigerator for contents to the lemon juice and at least 1 hour before decorating allow to infuse for 30 minutes. the cake. 3. Add the carrots and mix well. 7. To assemble: place a layer of cake on a cake stand, spread with the cream cheese 4. Sift the flour, baking powder and frosting then place a 2nd cake layer on top Robertsons Cinnamon and add to the followed by the frosting. Garnish with carrot mixture. Add the sugar, ginger and rose petals, chopped walnuts, a dusting salt. Next, add the oil and the eggs (one of edible glitter and a scattering of Joko at a time). Add the walnuts and mix until Rooibos leaves. well combined (don’t overmix). 5. Pour the mixture into the cake tin/pan and bake for approximately 50 minutes or until done. Remove the cake from the cake tin and allow to cool completely. 6. To make the cream cheese frosting: cream together the butter and cream cheese until smooth in consistency. Add the vanilla extract and slowly start Tender, fall-off-the-bone, slow-cooked lamb riblets, roasted in a Rooibos-infused sauce and spiced with Chinese five spice. It’s an exotic, but familiar dish that is bound to delight.

CHEF HEIDI HECKMANN

MMAA K ESE 10 PRP R EPE P T IMI M E 20 MINUTES COC O OKO K INI G TIT M E 2 HOURS PORTIONS

I N G R E D I E N T S

6 JOKO ROOIBOS TEABAGS 1 L Water (boiling) 1 kg Lamb riblets 350 g Onions (chopped) 20 g Chinese five spice blend 4 Bay leaves 100 g Knorr Demi-Glace

METH O D

1. Pre-heat the oven to 160 °C. 2. Add the teabags to the boiling water (break open 3 teabags) and allow to infuse for 15 minutes. Remove the teabags. 3. In a heavy-based pot, fry off the lamb riblets in batches. Remove from the pot and set aside. 4. Using the same pot, fry off the onions in the leftover oil and add the Chinese five spice blend and bay leaves – fry for 1 minute. Add the lamb back to the pot and mix well. 5. Whisk the Joko Rooibos and Knorr Demi-Glace together and add to the lamb mixture. Stir and pour into a roasting tray, cover tightly with foil and cook for 2 hours. MMAK EESS PRP R EPE P T IMI M E 20 MINUTES COC O OKO K INI G TIT M E 20 MINUTES 25 - 30 TTII MMEE T O PRP R OOVV E 1 HOUR PORTIONS

I N G R E D I E N T S Traditional made even more South African with a Rooibos-infused syrup. Sweet, crunchy and spicy, these could be better DOUGH ROOIBOS SYRUP than the original! 850 ml All-purpose fl our 500 ml Sugar CHEF HEIDI HECKMANN 250 ml Self-raising fl our 750 ml Water 7 g Yeast (instant) 4 JOKO ROOIBOS 10 ml Baking powder TEABAGS 125 ml Sugar 1 Cinnamon Stick 10 ml Aniseed (whole) Garnish Desiccated coconut 10 ml Robertsons Cinnamon As required Oil for frying 5 ml Robertsons Ginger 50 g Butter (melted) 500 ml Water (lukewarm)

METH O D

1. Sift all the dry ingredients together in Hint: Rub cold oil over hands to prevent a bowl. dough sticking. Drop dough into hot oil 2. Mix together the butter and water. Make and fry on both sides for 4-5 minutes. a well in the centre of the dry ingredients Remove once golden brown in colour and add the water mixture, mix until and drain on paper towel. well combined. 6. Dip the koeksisters into the Rooibos 3. Clingwrap the bowl of dough and allow syrup and coat well. to rise for at least 1 hour. Remove the 7. Roll in the coconut and serve with your clingwrap and fold the mixture again favorite cup of Joko Rooibos. before portioning to fry. 4. To make the Rooibos syrup: bring all the ingredients to the boil, reduce to a low simmer and reduce until it coats the back of a spoon. Keep the syrup warm. 5. Heat the oil to 180 °C. Pull the dough apart and roll into evenly sized pieces (don’t overwork the dough). Star anise, orange, ginger, cinnamon and Rooibos combine to take pork belly from good to exceptional. Spicy, sweet, exotic, rich flavours explode for an incredible meal experience.

CHEF HEIDI HECKMANN

MMAK EESS PRP R EPE P T IMI M E 20 MINUTES CCOO OKO K ING TIT M E 2 HOURS 10 PORTIONS

I N G R E D I E N T S

1 kg Pork belly (bone removed) 2 Star anise 6 JOKO ROOIBOS TEABAGS 2 Cinnamon sticks 1 L Water (boiling) 5 g Red chillies (deseeded 10 g Knorr Chicken Stock Granules and roughly chopped) 1 Orange rind 432 g Pineapple 125 g Knorr Honey & Soy Sauce (crushed) 10 g Ginger (peeled) 50 g Knorr Jus

METH O D

1. Pre-heat the oven to 160 °C. liquid. Cover the pork with clingwrap 2. Score the pork belly and place in a and place a heavy weight on the pork roasting tray. belly for at least 30 minutes. 3. Place the teabags in the boiling water to 6. Heat the oven to 180 °C. Grease an oven infuse (open 3 of the teabags to intensify tray and place the pork belly skin side the flavour). Once the tea has infused down onto the roasting tray and roast remove the teabags. for 20 minutes (only turn meat once). Remove from the oven and set aside. 4. Add the Knorr Chicken Stock Granules, orange rind, Knorr Honey & Soy Sauce, 7. Take the reserved liquid and pour it into ginger, star anise and cinnamon sticks to a pot with the chilli, crushed pineapple the Rooibos and mix together well. and Knorr Jus. Whisk together and bring to the boil. Allow to simmer on a low 5. Pour the mixture over the pork belly, heat until the liquid starts to thicken cover tightly with foil and roast in the (about 20 minutes). oven for 2 hours 30 minutes. Remove from the oven once cooked. Take pork 8. Portion the pork belly and belly out of the liquid and reserve the cover with the sauce and serve. This pan-fried fish infused with Rooibos is a game changer, and will definitely impress your diners. With just a few ingredients, I found this dish to be quick and delicious. CHEF BRADLEY KAVANAGH

MAM K EESS PRP R EPE P T IMI M E 10 MINUTES COC O OKO K ING TIM E 5 MINUTES 1 MAIN COURSE

I N G R E D I E N T S

20 g Butter As required Water (boiling) 150 g Linefi sh ( e.g. Dorado, 6 JOKO ROOIBOS Swordfi sh, Kingklip) TEABAGS 2 g Robertsons Fish Spice ½ Lemon (zested) 250 ml Knorr Hollandaise Sauce ½ Orange (zested)

METH O D

1. Melt the butter in a hot frying pan. 2. Season the linefish with the Robertsons Fish Spice. Add the linefish to the pan, skin side down and cook for 2-3 minutes. 3. Carefully turn the fish over and cook for a further 2-3 minutes, basting continuously. Once cooked, remove from pan and place on a paper towel to drain. 4. To prepare the Rooibos Hollandaise: slowly bring the Knorr Hollandaise Sauce to the boil. Pour boiling water into a cup and have ready. Dip the Rooibos teabags quickly in the boiling water and add to the hot hollandaise. 5. Remove the teabags and squeeze over the sauce to get maximum flavour into the sauce. Add the zests and stir through. 6. To plate: place linefish onto plate and nape Rooibos Hollandaise over the fish. Serve with pak choi and deep-fried new potatoes. A Rooibos-infused milk tart that brings home all the flavours of South Africa. Rich, creamy, spicy and nutty, this is a sensational dessert! CHEF BRADLEY KAVANAGH

COC O OKO K INI G TIT M E 15 MINUTES MAM K ESE S PPRR EEPP T IMI M E 5 MINUTES SSEE TTT T INI N G TIT I M E 2 HOURS 1 L

I N G R E D I E N T S

2 Eggs 10 JOKO ROOIBOS 40 ml Cornfl our TEABAGS 30 ml Carte d’Or Custard Powder As required Sweet tartlet shells 5 ml Vanilla essence For dusting Robertsons Cinnamon 1 tin Condensed milk Garnish Joko Rooibos leaves 1 L Milk

METH O D

1. Mix the eggs, cornflour, Carte d’Or Custard Powder, vanilla essence and condensed milk together with 200 ml milk. 2. Slowly bring the remaining 800 ml milk and Rooibos teabags to the boil. 3. Once boiling, remove pot from heat and squeeze Rooibos teabags into the hot milk. 4. Add the egg mix to the milk and cook on medium heat for a full 10 minutes. 5. Pour into tartlet shell and leave to set. 6. Dust with Robertsons Cinnamon and Rooibos leaves.

These light, crisp and buttery tea biscuits have an amazing Rooibos flavour. They are easy to whip up and easy to go down. Sensational!

CHEF BRADLEY KAVANAGH

CCOO OKO K INI G TIT M E 12 MINUTES MAM K EESS PPRR EEPP T IMI M E 10 MINUTES RER E SSTT INI N G TIT I M E 30 MINUTES 24

I N G R E D I E N T S

250 g Butter (softened) 60 g Brown sugar 5 ml Vanilla essence 150 g Cake wheat fl our 150 g Self-raising fl our 10 JOKO ROOIBOS TEABAGS (leaves removed from teabag and lightly toasted) For dusting Castor sugar

METH O D

1. Pre-heat oven to 180 °C. Grease a baking tray. 2. In a saucepan, lightly toast the Rooibos leaves. In a mixing bowl, cream the butter and sugar together with the toasted Rooibos leaves. 3. Add the vanilla essence and continue beating. 4. Slowly add in the two flours and mix until dough is formed. 5. Roll into 25 g balls and place on a greased baking tray. Press down with a fork. Allow to rest for a minimum of 30 min. Bake for 12 minutes. 6. Dust with castor sugar. In this warming and rich dessert, a hot pudding is drenched in sticky, sweet, Rooibos-infused syrup. Served with a dollop of ice cream or cream, nothing tastes more like home.

CHEF PINKY LINAH MARUPING

MAM K ESE S PRP R EPE P T IMI M E 15 MINUTES COC O OKO K ING TIT M E 40 MINUTES 12 X 85 G

I N G R E D I E N T S

10 JOKO ROOIBOS 1 Egg (beaten)

TEABAGS 600 ml Cream 500 ml Full cream milk 12 JOKO ROOIBOS 1 kg Carte d’Or TEABAGS Hot Pudding Mix 10 ml Vinegar 185 g Brown sugar

METH O D

1. Pre-heat oven to 180 °C. Grease a baking tray. 2. Place Joko Rooibos teabags and milk in a pot, bring to the boil. Remove from heat and chill. Remove teabags from the pot. 3. Combine the Carte d’Or Multi-purpose Hot Pudding Mix and the chilled liquid in a bowl. Using an electric mixer with whisk attachment, beat for 1 minute until combined. Add vinegar and egg and whisk for a further 3 minutes on medium speed. 4. Pour into baking tray and bake for 25–30 minutes. 5. Combine cream, Joko Rooibos teabags and brown sugar together. Bring to the boil until syrup consistency is reached. 6. As the pudding comes out of the oven, prick with a skewer and pour hot sauce over the pudding. Tiramisu is one of my favourite Italian desserts. I have seen and made my share of classic Tiramisu, so I decided to revamp this classic by including Rooibos. Trust me, it will disappear fast! CHEF PINKY LINAH MARUPING

MAM K ESE S PPRR EEPP T IMI M E 15 MINUTES SES E TTT T INI N G TIT I M E 30 MINUTES 11 X 125 G

I N G R E D I E N T S

12 JOKO ROOIBOS 200 g Carte d’Or Tiramisu TEABAGS 200 g Boudoir biscuits 1 L Water (boiling) 55 g Dark chocolate 750 ml Fresh cream (shavings)

METH O D

1. Add Joko Rooibos to a pot of boiling water, bring to boil, remove from heat and chill. Remove teabags. 2. Pour 250 ml chilled Rooibos and cream into a mixing bowl. Add the Carte d’Or Tiramisu and mix on medium speed until soft peaks form. Pour into a piping bag. 3. Dip the biscuits into the remaining Rooibos and arrange at the bottom of the dessert glass. 4. Pipe a layer of tiramisu on top of the biscuits. Layer again with biscuits and tiramisu. 5. Top with chocolate shavings. CHEF’S TIP: THIS DESSERT CAN ALSO BE MADE IN A LARGE OR SMALL GLASS BOWL FOR INDIVIDUAL SERVINGS. ENSURE THAT THE LIQUID IS COMPLETELY SQUEEZED OUT FROM THE TEABAGS. FOR A STRONGER ROOIBOS FLAVOUR, ADD MORE TEABAGS. I love butter on steak. There is something magical about fat on fat. I believe you can take your steak up a notch by topping it with this incredibly tasty Rooibos Herb Butter. This will be the best steak you will have ever served. CHEF PINKY LINAH MARUPING

PPRR EEPP T IMI M E 15 MINUTES SSEE TTT T INI N G TIT I M E 1 HOUR MAM K ESE S 5 MINUTES 16 X 10 G

I N G R E D I E N T S

2 JOKO ROOIBOS TEABAGS 152 g Butter (softened) 4 g Robertsons Veggie Seasoning 2 g Parsley (fresh, fi nely chopped) 1 French loaf (sliced and toasted) As required Micro herbs 8 Sirloin steaks/beef fi llet (grilled)

METH O D

1. Open teabags and place contents in a small bowl. Heat for 45 seconds in the microwave. 2. Combine butter, heated Rooibos, Robertsons Veggie Seasoning and parsley in an electric mixer and mix until well combined. Place on clingwrap and roll into a log, twisting ends well to seal. Chill for at least 1 hour. 3. Remove plastic, cut chilled Rooibos butter into slices. 4. Place toasted French loaf slices on a platter, followed by micro herbs then sliced grilled steak. 5. Place butter slices on grilled steak. This creamy ice cream will delight, especially with the beautiful and earthy flavour of Rooibos. It is easy to make and delicious!

CHEF AKHIL JAYNATH

MMAK EESS PRP R EPE P T IMI M E 10 MINUTES SSEE TTT T INI N G TIT I M E 3 HOURS 350 ML

I N G R E D I E N T S

375 ml Fresh cream 125 g Castor sugar 6 JOKO ROOIBOS TEABAGS 30 ml Fresh lemon juice

METH O D

1. In a pot, bring cream to the boil then add in sugar and mix until dissolved. 2. Reduce heat and add teabags and lemon juice to the mixture and allow to steep for 15 minutes. 3. Strain the mixture leaving behind the teabags. Press against the teabags to allow the liquid to pass through. Allow to cool completely. 4. Pour mixture into an ice cream maker and churn for 8 minutes on medium to high speed. Transfer the ice cream mix into an airtight container and freeze until firm (± 3 hours). What I like about honey syrup is its versatility. You can use it in a multitude of dishes and drinks. I’ve given this recipe a unique ‘home-grown’ taste with the addition of Rooibos. It is undeniably rich and smooth with the interesting flavour of our Rooibos.

CHEF AKHIL JAYNATH

MMAK ESE S PPRR EEPP T IMI M E CCOO OKO K INI G TIT M E 5 MINUTES 35 MINUTES 500 ML

I N G R E D I E N T S

500 ml Water 500 g Castor sugar 50 g Honey 8 JOKO ROOIBOS TEABAGS 1 Cinnamon stick 8 Black peppercorns 1 Star anise

METH O D

1. In a saucepan, bring water to the boil, add in sugar and mix until dissolved. Add the remaining ingredients and stir on low heat for 15 minutes. 2. Remove teabags from the mixture and boil liquid for a further 20 minutes, stirring occasionally to prevent liquid from burning. 3. Strain liquid and refrigerate until completely cool. CHEF’S TIP: THE SYRUP CAN BE PAIRED WITH CRUMPETS, USED IN ALCOHOLIC BEVERAGES AS WELL AS A TOPPING FOR DESSERTS. I enjoy the flavour of juicy and sweet berries, and with Rooibos, it is especially delicious! It gives it that robust flavour synonymous with this country. If your customers love , they will love this.

CHEF AKHIL JAYNATH

MMAK ESE S PPRR EEPP T IMI M E 20 MINUTES 1 L

I N G R E D I E N T S

5 JOKO ROOIBOS TEABAGS 500 ml Water (boiling) 50 g Castor sugar 50 ml Carte d’Or Wild Berry Sauce 100 g Fresh berries 500 ml Sparkling water

METH O D

1. Steep teabags in boiling water and allow to cool down completely. Add sugar and stir to dissolve the sugar. 2. Remove the teabags and add Carte d’Or Wild Berry Sauce, fresh berries and top up with the sparkling water. 3. Keep refrigerated and serve chilled. CHEF’S TIP: INSTEAD OF SPARKLING WATER USE LEMONADE FOR A SWEETER TASTING ICED TEA. My Rooibos red wine, poached pear offering is a fat-free dessert, that’s certainly not boring. A traditional dessert of the wine-growing region of Beaujolais in France, now with a local traditional twist of Rooibos. This is not just a good dessert, it’s a great dessert.

CHEF SHANICE NAIR

MAM K ESE S PPRR EEPP T IMI M E 10 MINUTES CCOO OKO K INI G TIT M E 20 MINUTES 6 PEARS

I N G R E D I E N T S

11 JOKO ROOIBOS TEABAGS 750 ml Red wine 150 g Castor sugar 3 Star anise 2 Cinnamon sticks 6 Pears (peeled) 100 ml Carte d’or Wild Berry Sauce Garnish Walnut crumble

METH O D

1. Place all ingredients into a deep pot, on medium heat. Stir until sugar had dissolved. 2. Remove teabags after 10 minutes. Add the pears and simmer on low heat for 20 minutes. If the pears are not completely submerged, turn every 5 minutes. 3. Remove from heat and leave overnight in remaining liquid. 4. Serve with a dollop of vanilla ice cream or fresh cream and garnish with walnut crumble. MAM K ESE S PPRR EEPP T IMI M E 15 MINUTES CCOO OKO K INI G TIT M E 30 MINUTES 20 PANCAKES

I N G R E D I E N T S

PANCAKE BATTER ROOIBOS CRÈME BRÛLÉE Just when you thought that Crème Brûlée couldn’t taste any 350 g Cake flour 65 g Carte d’Or Crème better... I loved reinvigorating this traditional dish with Rooibos. The 10 g Baking powder Brûlée traditional SA flavour complements the milk and cream to perfection. 140 g Sugar 100 ml Milk CHEF SHANICE NAIR 2 Eggs 500 ml Cream 500 ml Milk 5 JOKO ROOIBOS 20 ml Oil TEABAGS 1 Cinnamon stick Garnish Candied walnut crumble and cinnamon

METH O D

1. For the pancake batter: sift all dry Once it comes to the boil, whisk in slurry, ingredients. Mix wet ingredients. Whisk lower heat and simmer for 3 minutes. wet ingredients into dry and chill for 5. Pour mixture into a bowl and chill 30 minutes. completely until set. 2. Heat a non-stick pan on medium to high 6. To assemble, layer each pancake with heat. Once hot, pour a spoonful of the crème brûlée mixture, alternating with mixture into the centre and swirl until some chopped candied walnut crumble desired shape forms. Once it starts to lift and cinnamon. from the sides of the pan – flip over. 7. Garnish with a dusting of cinnamon 3. For the Rooibos Crème Brûlée: mix Carte and candied walnut crumble. d’Or Crème Brûlée powder and milk to form a slurry. Steep cream, Joko Rooibos teabags and cinnamon stick on medium heat for 10 minutes. 4. Remove teabags, and increase heat. The mille-feuille, also known as a Vanilla Slice, Custard Slice or a Napoleon, is a classic French pastry. I decided to add a South African twist by incorporating Rooibos. The end result is a wonderfully appealing blend of flavours and textures, perfect for satisfying any sweet tooth. CHEF SHANICE NAIR

MAM K ESE S PPRR EEPP T IMI M E 10 MINUTES CCOO OKO K ING TIT M E 15 MINUTES 24 SLICES

I N G R E D I E N T S

7 JOKO ROOIBOS TEABAGS 1 Egg 500 ml Milk 30 g Butter 120 g Sugar 7.5 ml Vanilla essence 1 g Salt 600 g Puff pastry (pre-prepared) 20 g Cornfl our 1 Egg (beaten) 3 Egg yolks Garnish Chocolate shards

METH O D

1. Pre-heat the oven to 180 °C. 2. On a low heat, steep Joko Rooibos teabags in milk for 15 minutes. Remove from heat, strain and return to heat, bring to the boil. 3. Mix the rest of the ingredients (up to and including vanilla essence) together and slowly add in some of the hot milk to temper it. Slowly add the egg mixture to the pot with the milk, return to heat and bring to the boil while whisking continuously. Lower heat and simmer for 10 minutes while whisking. Remove from heat and chill for an hour. 4. Cut rectangular pieces of pastry (10 cm x 4 cm), prick with a fork, brush with egg wash and bake for 10 minutes, remove and let cool. 5. Pipe Rooibos pastry crème onto the pastry base, top with another pastry piece and pipe pastry crème. Garnish with chocolate shards.

JOKO 100% PURE JOKO 100% PURE ROOIBOS ROOIBOS ENVELOPES TAGLESS TEABAGS

SIZE: 200 x 2 g SIZE: 12 x 80 x 2 g • 100% Pure Rooibos – no granules • 100% Pure Rooibos – no granules • Undiluted flavour • Undiluted flavour • High-quality Rooibos grade • High-quality Rooibos grade • Pleasant mouth feel • Pleasant mouth feel • Light liquor • Light liquor • Individually packaged to guarantee • A proudly African brand freshness & flavour with a strong heritage • A proudly African brand with a strong heritage • Double chambered, tagged and enveloped teabags

JOKO BLACK JOKO ENVELOPES TAGLESS TEABAGS

SIZE: 200 x 2 g SIZE: UNIT: 4 X 100 X 2.5 G • Strong quality black tea CASE: 12 X 4 X 100 X 2.5 G South Africans love • Strong quality black tea • Blended with the finest African tea leaves South Africans love • Individually packaged to guarantee • 100% black tea freshness and flavour • Blended with the finest African • Perfect for your FOH and tea leaves in-room offering • A proudly African brand • Double chambered, tagged and with a strong heritage enveloped teabags

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