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T A K E Y O U R T A S T E B U D S O N A S A F A R I _______________________________________________________________________ S T A R T E R S F O R T H E T A B L E Biltong Chicken Livers air dried South African “Beef Jerky” ___________________________ peri-peri - African birds eye chili, grilled 11 bread S P R I N G R O L L S 12 Droëwors cured beef sausage Bobotie Spring Rolls Boerewors Sandwich sweet ground beef curry traditional 12 chutney grilled farmers sausage, aioli 12 15 Cucumber Tomato Salad evoo, feta cheese, red onion Peri-Peri Chicken Spring Rolls Mussels 12 marinated spicy chicken, peri-peri sauce white wine, garlic, parsley, grilled bread 12 14 Biltong Carpaccio Caesar Salad romaine, croutons, caesar dressing Lobster Spring Rolls Calamari 14 mild spicy lobster meat, peri-peri aioli sautéed, lemon, capers, basmati rice 18 14 Safari Salad mixed greens, fresh fruit, mango ___________________________ Braai Bread vinaigrette dressing grilled garlic roll 12 6 _______________________________________________________________________ C U R R Y all served with South African sides, “sambals,” including basmati rice, tomato and onion and chutney Durban Curry Cape Malay Bobotie chicken or shrimp or veggie served with traditional South chicken or beef. ground sweet and spicy curry baked African spices, herbs and sambals including shredded and topped with a savory custard and sambals 26 coconut and banana 28 _______________________________________________________________________ B R A A I T R A D I T I O N A L S O U T H A F R I C A N G R I L L Peri-Peri Chicken char-grilled cornish hen marinated in peri-peri sauce, basmati rice and vegetables 26 Boerewors Sausage sliced farmers sausage over pap “South African grits” tomato onion sauce 24 Lamb Chops house labneh, garlic mashed potato 38 Sosatie Kabob marinated filet mignon, basmati rice, sweet apricot curry sauce 36 Filet Mignon 8 oz madagascan creamy pepper corn sauce, garlic mashed potatoes and vegetables 45 Bone-in Ribeye 14 oz topped with 10 Degrees South steak sauce, garlic mashed potato 48 _______________________________________________________________________ S O U T H A F R I C A N S P E C I A L T I E S Cape Kingklip the king of South African fish grilled, lemon butter sauce, basmati rice and vegetables 28 Prawns pan seared, lemon butter sauce, basmati rice 35 Ostrich Medallions red wine and rosemary reduction, garlic mashed potatoes and vegetables 45 _______________________________________________________________________ S I D E S S A U C E S Pap “South African grits” tomato onion sauce 7 Peri-Peri Sauce 3 Garlic Mashed Potatoes 5 Peri-Peri Aoli 3 Basmati Rice 5 Traditional Chutney 3 Mabaleng Mushrooms 9 10 Degrees South Steak Sauce 3 Sauteed Mixed Vegetables 5 House Labneh 3 Tomato Onion Sauce 3 ____________ the consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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Beware of Hidden Salt in Food
BEWARE OF HIDDEN SALT IN FOOD The information explosion in the science of nutrition very often creates the impression that available information is contradictory. Consequently, it is no longer easy to distinguish between fact, misinformation and fiction. The Nutrition Information Centre of the University of Stellenbosch (NICUS) was established to act as a reliable and independent source of nutrition information. 75% of the salt that we eat is hidden in the food that we buy. Eat less processed and ready prepared food. Evidence has shown that regularly eating too much salt puts us at increased risk of developing high blood pressure. High blood pressure is the main cause of strokes and a major cause of heart attacks and heart failures, the most common causes of death and illness in the world. 31.8% of South Africans have high blood pressure. Food regulation is not enough to reduce South Africans’ salt intake. Educating the public is crucial to the success of salt intake reduction. This year’s theme for World Salt Awareness Week is “Look out for Hidden Salt”. Many people unfortunately don't realise they are eating too much salt. The World Health Organisation recommends that adults eat less than 5g of salt (one teaspoon) per day. However, a reduction of salt intake by just two grams a day will reduce your risk of cardiovascular events by 20%. Thanks to efforts by the food industry, governments and health organisations like World Action on Salt and Health (WASH), salt is well and truly on the health agenda across many countries worldwide.
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Cured Meat Products
CURED MEAT PRODUCTS Introduction Meat is a valuable nutritious food that if untreated will spoil within a few days. However, there are a number of preservation techniques that can be used at a small scale to extend its shelf life by several days, weeks or months. Some of these processing methods also alter the flavour and texture of meat, which can increase its value when these products are sold. This Technical Brief gives an overview of the types of cured meat products that are possible to produce at a small scale of operation. It does not include sausages, burgers, pâtés and other ground meat products. These are more difficult to produce at a small scale because of the higher costs of equipment and the specialist technical knowledge required, or because they pose a greater risk of causing food poisoning. Spoilage, food poisoning and preservation Meat can support the growth of both bacteria and contaminating insects and parasites. It is a low-acid food, and if meat is not properly processed or if it is contaminated after processing, bacteria can spoil it and make it unacceptable for sale. Dangerous bacteria can also grow on the meat and cause food poisoning. All types of meat processing therefore need careful control over the processing conditions and good hygiene precautions to make sure that products are both safe to eat and have the required shelf life. Processors must pay strict attention to hygiene and sanitation throughout the processing and distribution of meat products. These precautions are described below and also in Technical Brief: Hygiene and safety rules in food processing.
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A Practical Approach to the Nutritional Management of Chronic Kidney Disease Patients in Cape Town, South Africa Oluwatoyin I
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Death of Salmonella Serovars, Escherichia Coli
DEATH OF SALMONELLA SEROVARS, ESCHERICHIA COLI O157 : H7, STAPHYLOCOCCUS AUREUS AND LISTERIA MONOCYTOGENES DURING THE DRYING OF MEAT: A CASE STUDY USING BILTONG AND DROËWORS GREG M. BURNHAM1, DANA J. HANSON2, CHARLOTTE M. KOSHICK1 and STEVEN C. INGHAM1,3 1Department of Food Science University of Wisconsin-Madison Madison, WI 53706 2Department of Food Science North Carolina State University Box 7624, Raleigh, NC Accepted for Publication March 15, 2007 ABSTRACT Biltong and droëwors are ready-to-eat dried seasoned beef strips and sausages, respectively. Procedures to meet process lethality requirements for these products have not been validated. The fate of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus, and Listeria monocyto- genes was evaluated during the manufacture and vacuum-packaged storage (7 days at 20–22C) of three lots each of biltong and droëwors. Acid-adapted pathogens were used as inocula (ca. 7 log CFU per sample for each patho- gen). The biltong manufacturing process reduced pathogen levels from 1.2 to 3.8 log CFU (S. aureus and L. monocytogenes, respectively). Less lethality was achieved in making droëwors, probably because of the higher fat content. The manufacturing processes for biltong and droëwors achieved signiﬁcant lethality. Combined with additional intervention steps and/or raw material testing, the processes would achieve mandated levels of pathogen destruction. PRACTICAL APPLICATIONS The results of our experimental trials can be applied to commercial dried meat products with water activity, MPR, pH and % water-phase salt at least as 3 Corresponding author. TEL: 608-265-4801; FAX: 608-262-6872; EMAIL: [email protected] Journal of Food Safety 28 (2008) 198–209.
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Stryve Foods LLC Commands U.S. Biltong Production with Acquisition of Braaitime LLC
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Exploring Food Loss and Waste Along the Biltong Value Chain in the Western Cape, South Africa
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Effects of the Addition of Vinegar and Degree of Drying on the Physicochemical Properties of Traditional South African Biltong
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Sandwiches and Flatbread Burgers Chef's Selection the GRILL Sides
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DRYCORE FINAL Media Strip
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Cape Malay Cuisine Contents
Legacy Hotels & Resorts Legacy Lifestyle Call: +27 (0) 11 806 6800 Call: +27 (0) 861 925 538 [email protected] [email protected] www.legacyhotels.co.za www.legacylifestyle.co.za The Quarter Kitchen Restaurant at The PortsWood Hotel PortsWood Rd, Portwood Square, V&A Waterfront, Cape Town + 27 (0) 21 418 3281 [email protected] CAPE MALAY CUISINE CONTENTS PAGE 1 CAPE MALAY CUISINE PAGE 3 CAPE MALAY INFLUENCE IN SOUTH AFRICAN COOKING PAGE 5 CHICKEN AND CORN SOUP PAGE 7 BUTTERNUT SOUP DALTJIES PAGE 8 CURRY BUNNIES PAGE 9 SAVOURY TARTS PAGE 10 BEEF SAMOOSAS PAGE 11 BOLLAS PAGE 12 PENANG CURRY PAGE 13 CHICKEN CURRY PAGE 15 BOBOTIE PAGE 17 SEAFOOD CURRY PAGE 19 GREEN BEAN BREDIE PAGE 20 CAPE MALAY YELLOW RICE WITH RAISINS PAGE 21 PUMPKIN BREDIE PAGE 22 CHICKEN BREYANI ONE OF OUR FAMOUS DISHES WE PAGE 23 TAMATIE BREDIE SERVE AT THE QUARTER KITCHEN PAGE 25 BOEBER PAGE 26 MALVA PUDDING HERB CRUSTED LAMB CUTLETS PAGE 27 LEMON MERINGUE PAGE 28 TRIANGLE CHEESECAKE French trimmed lamb cutlets seasoned with aromatic cape spices grilled to order with oven roasted Hassel back potatoes and gorgonzola, steamed tender stem broccoli and port jus CAPE MALAY CUISINE A good Malay cook is known as a modji-cook. She enjoys a high stand- ing in the community and is often asked to cater at weddings and funerals. She alone receives all the credit. The modji-cook is never paid Food plays an important role in the com- After a community festival, the leftover for her effort, but if she should ever need a favour from anyone who munity life of the Cape Malay.
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