Pongracz the :.:0:.'::":::man whose tenacity and wit ,.:,::. served as QUI' ~.":~ inspiration -. and whose life's work made it all possible.

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

A warm welcome to our winter edition, where we feature some wonderful hot dishes for you to cook up during those winter cold evenings, not to mention the perfect recipe for Gliihwein.

Celebrity chef [odi-Ann Pearton shares the history of soups with some heart warming facts.

Our front COVCI' of this issue tempts you to vi it the mother city for a well deserved break, with all it has to offer from the majestic Table Mountain to the winelands, its fabulous beaches and of course the shopping paradise of the V &A Waterfront complex.

Once again we have taken you inside the kitchens and restaurants to meet our chefs and managers who sharc their ideas, knowledge and insights into the ho pitaliry industry.

Wc follow winernaker extraordinaire Ken Forrester's journey from student hotelier too much acclaimed winemaker and gain Arnold Tanzer's passion for signature dishes which have become synonymous with the world's greatest chefs.

At the time the sporting Olympics are taking place in London we highlight the fact that outh Africa will also be competing in the culinary Olympics (yes the cooking Olympics) which is held similarly every four years. Bringing chefs from all corners of the globe together to compete for gold, silver and bronze medals in the beautiful old city of Erfurt, Germany.

In October 20l2, Culinary Team SA - or Ama-Koeka-Koeka as they are affectionately known will be cooking up a storm with the best in the world, bringing home the gold!

Our regular blogger Brian McCune has a Bumblebee in his bonnet and Cape wine master Bennie Howard shares his passion for his favourite wine varietal Pinotage, very uniquely and proudly South African.

Keep it cooking '"

BillyG. Editor, cook and botrle washer.

...-- ... Pille musketeer cheft. .------~ Enjoy the fabu lous Cape Winter at the Cape Sun

Food and Beverage is the pulse of any hotel, some believe that a great food and beverage offering is the SOPHia SiMMONS mark of a good hotel. At the Southern Sun Cape Sun, Commis Chef at Southern Sun Cape Sun we have a proud heritage of delivering a world class, uniquely Cape toni an experience in our food offerings. ophia has been with Southern Sun for 23 years. At the heart of our operation is the Riempies She started in 1989 in the kitchens of the Restaurant - see the feature on one of our best kept secrets, Sophia Adams ... home grown by Southern S Southern Sun Newlands under Executive Chef Sun in Cape Town and delivering all the favourite Mervin van Graan. In 1995 she decided to move to traditional Cape Malay dishes and more. The Cape Sun and worked for then Executive Chef Mynaard De Jong. The Palm Court Lounge is where you can join our resident pianist, Mike Perry for afternoon snacks, or What makes Sophia so very special is her absolute a relaxing drink after a long day in the boardroom! understanding of those "old favourites". In her A magnificent double volume space, this area repertoire are things like Vetkoek with spicy cape smacks of old world charm and it is evident in Malay mince, Pickled fish - her granny's recipe, Ice the service you will receive. Cold Homemade Ginger Beer - something that the Cape Sun has become known for and a favourite Le Bar, loosely based on a New York sryle Vodka bar boasts some of Cape Town's most amongst conference goers. sought after Baristas and barmen. Specialiry Coffees is one of those must have's during Her desserts are also heavenly, Melk Terr, this winter, not to mention Gundula's Koeksisrers, Malva Pudding are all sought after Gluwhein, a family recipe she has delicaci by our frequent guests. shared wirh you in this edition. She has been an inspiration for rhe young chefs and We would also like to says her passion is food and she wants to pass rhe welcome Robert Hatton• knowledge on to the younger chefs starting in the Jones the newly appointed business. Food and Beverage Manager of the Southern To this extent - we arc in the process of producing Sun Cape Sun who starts on the 1st of July 2012. a recipe book that we want to give to our guests - Sophia will be one of our main features. Exciting Times ahead for Food and Beverage at the Southern Sun ~ Southern Sun CAPE SUN Cape Sun. outllftm Sun Cape Su +27 (0) 21 48851 Southern Sun Hotels in collaboration with Distel! Proudly Presents "The Chef and Cape Wine master" A Food and Dreams Gourmet Evening Hosted by Group Executive Chef David van Staden Southern Sun Cape Sun Friday, 31" August 2012 : 18h30 PM for 191100 lhe Villa Restaurant R250 pcr 1'""'111 Menu Created and Prepared by Sous Chef De Cuisine Peterj. Lakay GLuHweiN A CANAPES ON ARRIVAL Desiderius Pongracz

AMUSE BOUCHE ReD HOT AFFaiR Burtemur Espresso By Gundula Wurster I\'~drrburg Win~mllSurReserve Riesling

We usually associate Gliihwein with cold winter days, ski• STARTER Flaked Duck Spring Rolls, Five Spice Plum Sauce and holidays, wintertime and Christmas. Other than Black Bean Puree Santa, tree decorations, Gingerbread and Durbanuille Hills Rhinofields Merlot roasted almonds, Gliihwcin is one of the best known traditions in German-speaking MAIN COURSE Grilled Osrrich Filler with Red Wine Sauce, countries, and one which has now been Dried Fruir & Toasted Nut Couscous and Spring Vegetable Salad adopted all over the world. Nederburg Winemaster Cabernet Sauvignon DESSERT The British know it as 'mulled wine', the (suava Lolly, Amarula Parfait, Fruir Confeni and Anglaise Sauce french call it 'vin chaud . In Italy it is known .lVederburg Noble Late Harvest as 'vin brut! and in the Nordic countries Coffee and Petite Fours they call it 'g/egg'. Most other countries with Amanda Cream Liqueur Euro Gliihwein, translated from their own Live l.nrerrainrnenr - Cabaret Style language it would be called either Bookings: Telephone 021 4885100 cooked wine. boiled wine, hot wine or Email: sscapesun.riempies@[sogosun.com heated wine.

FOOD & DReaMS 3 Styl ish Iy majestic

Warm up this winter at the Southern Sun The Cullinan. Enjoy our exciting and authentic Winter Curry Festival

served every Wednesday and Thursday (1 July to 30 September) with a tantalizing menu of freshly prepared North Indian specialities by our visiting North Indian Chefs.

Cape Town has so much offer over the Winter period with some amazing productions like Kat and the Kings and the Vodacom funny festival which is once again in town. The bustling nightlife is alive and well in winter sporting some of the countries trendiest nightspots.

General Manager, Ravi Nadasen Southern Sun Hotels in collaboration with Distell Proudly Presents The Chef and Cape Wine master A Food and Dreams Gourmet Evening - Southern Sun Cullinan

Hosted by Group Executive Chef David van Staden Saturd, 1 h 0 for 19hOO lhe Peachtree Restaurant R 250 per person

Menu Created and Prepared by CbefDe Cuisine Lindsay Vel111

. I( l , l) \1 RI/AI Desiderius Pongracz

Asian vegetable broth with glass noodles Durbanuille Hills Rhillofields Chardonnay

Mushroom Risotto with a Parmesan Cream reduction Topped with a Casserole of Exotic Mushrooms Nederburg Winemaster Reserve Riesling f IRr Grilled Quail with a Mix Baby Leaf & Sprout Salad Durbanuille Hills Rhinofields Merlot C Herb Roasted Fillet of Beef With Potato Fondants, Truffle Raviolis, Red Wine Jus and Broccoli Mousse Nederburg Winemaster Cabernet Sauvignon

) Petite Peppermint and Chocolate Souffle Chocolate Truffle Torr with Amarula Cream Duo of White and Dark Chocolate Consomme Nederburg Noble Late Harvest

'-..01111: Amarula Cream Liqueur

., T DURBANVILLE po G Acz HILLS What's fresh at the Waterfront

Cape Town is one of the most wonderful cities in the world. It has everything, beautiful beaches, the legendary Table mountain, the wonderful vineyards and an abundance of fresh fish. Something hoUdaymakers always enjoy on their visits to the mother city, executive chef Martin Cherry often takes a drive out along the coast road to Kalk B nsure that he gets the best of the catch of the day.

The first thing that strikes you when entering the Sourhern Sun Waterfront is the warm and friendly welcome you receive from each and every member of staff that you encounter - creating the feeling that you have just arrived "home". , 1 General Manager, Jeff Rosenberg says "Our staff are truly • our greatest asset and considerable emphasis is placed on constant training and motivation, to enhance the guest • experience and create great memories for all our guests" . Although there are many fine restaurants in close proximity to the hotel, many guests choose the relaxed • • CHeF MaRTiN CHeTTY and less formal ambience of the hotel's Yizani restaurant A chef who understands the value of fresh where Executive Chef, Martin Cherry and his team offer a ingredients with a passion for simple and contemporary buffet and carvery to tantalize and delight, tasty food. in addition to a selection one of the fine dishes from the well balanced a la carte menu.

""',.-:<,,~_E!"~ .::~{ N 'v~r submerge '~mushrooms in water, Mushroiffils al5s~rb moisture; ,.{: .. ~ .. , therefore;fatne~ '1Jpe them off D with J:~J~mp cloth.

~ Southern Sun WATERFRONT CAPE TOWN

Southern Sun Waterfront Cape Town +27 (0) 21 4094000 Spicy Cape Mznzzv SeaFOOD Recipe

Ingredients Fish bones I kg Tomatoes 500gr Southern Sun Hotels in collaboration with Disrell Onion 200gr Garlic 20gr Proudly Presents Red peppers 200gr Tomato paste 100gr The Chef and Cape Winemaster Carrots 200gr Celery 200gr Southern Sun Waterfront Hotel Cape Town Leaf M asal a 30gr Fresh line fish cubes 200gr Hosted by Fresh Mussels 200gr Shelled and deveined prawns 200gr Group Executive Chef David van Staden Water 21t Butter 50gr Creme Fraiche 100gr Salt to taste The Boardroom - R250 per person Pepper to taste September J 'Hit 01") I ~hOO for 19h30 Menu Created and Prepared by Method Chef De Cuisine Martin Chetty • Rinse fish bones to remove excess blood. Place on a baking tray and roast in WELCOME DRINKS ON ARRIVAL pre-heated oven at 180 degrees. Cur all vegetables in two centre meter cubes Desiderius Pongracz and on a separate tray and roast. Roast the fish bones and vegetables for one \1 \RJ 1 J1 hour. Put the bones in a POt and place on stove on high add the tomato Salmon Trout Pastrami paste, leaf masala and garlic. Allow to cook for another 10 minutes adding Pastrami spiced Salomon Trout served with a Pear and Gorgonzola salad and Carpacinno Chutney a cup of water every 3 minutes. Add the roasted vegetables and remainder Nederburg Winemaster Reserve Riesling water and bring to boil. Turn heat down and simmer for 90 minutes. Once cooked blend the mix and srrain. Discard the bones and vegetables. Palate cleanser Wild berry Granita • In a sauce pan add butter and heat. Add the prawns and mussels. Cook for one minute to seal off the fish. Add the drained stock to the seafood and MAIl\) ( OuRSi' Lamb Three ways simmer for five to six minutes. Grilled Lamb Cutler, Slow Cooked Lamb Osso-Bucco and • Season with salt and pepper. Plate in a soup plate making sure the seafood Braised Lamb Tongue Accompanied with Congo Potato is split equally and garnish with a spoon full of creme fraiche. Serves six Gallete, Butter Bean Mash and Mimed Couscous. people. Nederburg Winemaster Cabernet Sauuignon CHH 'If (OL PSI:. Honey and smoked walnut Grand Brie Grand Brie infused with Honey and Smoked Walnut served Ribbon Fruit Drizzled with a White Balsamic Durbanuille Hills Rhinofields Merlot

Dr I I Organic Duck Egg Creme Brulee Vanilla scented Creme Brulee served with Pineapple Crisps. Nederburg Noble Late Harvest

( ( 1 I L Amarula Cream Liqueur

t PONGRACZ et us turn the clock back to 1925. It was not an important year on the political calendar, but a very important year for our wine industry. Professor Abraham Izak Perold, the first professor of Viticulture at the University of Stellenbosch took the important step to create a new grape variety suited to the South African situation.

He crossed Pinot Noir, the prince of French red grape varieties from Burgundy, with Hermitage, a much more humble variety from the Rhone which did, however, performed very well under local conditions in those years.

The cross produced only four seeds, nor thousands as is common in roday's breeding programmes. The fact that Prof Perold planted these seeds in the gardt:n of h is residence ar Welgevallen during 1925, and nor in the University's nursery, leaves one wondering whether they were so special ro him that he actually wanted to keep rhern under his eyes. b~~~I( ~C At the end of 1927 Perold rook up a position with the KWV in Paarl. His official residence at \VI~h s Welgevallen stood unoccupied for some rime, so after a while the University sent a ream ro clean up the overgrown garden. The well-known Dr. Charlie Niehaus of SA sherry fame, then still a young lecturer, knew about the four seedlings. Through a twist of fare he cycled pasr Perold's former residence, and was just able to save the four seedlings from the ream's sharp spades which cur rhrough the weeds and plants alike. They were re-established in rhe nursery at Elsenburg Agriculrural College outside Srellenbosch by Prof CJ Theron.

The name Pinorage, a derivative from irs breeding parenrs, was clinched by Perold and Theron

during chat visit [0 the vineyards of Welge vall en.

It must be assumed that the first experimental vineyard of Pin or age was established at Elsenburg, since C T de Waal, then a lecturer ar Elsenburg and later considered to be one of the grearesr red wine pundits ever, made the first Pinorage wine in small casks there during 1941. Cape vintages 2011- 2001 It took another 15 years or so before we see some Pinotage Sparkling wines and Compiled by Miguel Chan national recognition came for the young even Cape Ruby (the new name for Port) variery. The Pinotage of Bellevue made on the market. Many winemakers also use 2011 Dry winter - Heat waves - Early harvest - in 1959 by well-known rugby legend PK Pinotage in some red blends and some use Average qualiry overall. Wine lacks vibrancy Merkel caused a sensation when it was the term Cape Blends to indicate Pinotage and precision - More ambitious wood crowned the SA Champion Wine at the in the blend. matured red might fare better. Cape Young Wine Show in that year. 2010 November heavy rain - Windy at flowering Stcllen bosch Farmers' Wi nery saw the Wines made from Pinotage are my time - December heat waves - A typical in potential in the new kid on the block. favourite to enjoy with a variety of food. many respects - Challenging vintage. "lhcy bought the award winning wine 'Iry snoek on the barbecue, or lightly 2009 Moderate dry growing season - Late flowering - harvest - from Bellevue and was first [0 use the seared tuna with your favourite Pinorage. Delayed Excellent name Pinotagc on a wine label when And what about roasted lamb or venison Sallvignon blanc Impressive Chardonnay', [hey marketed the 1959 harvest under pie with Pinotage? Also with a good Sexy Pinot Noir - Very good aromatic the name Lanzerac Pinorage which they Chocolate Mousse. varieties South Ali'iet vintage of the released in 1961. century. But do not forget ro lay a few bottles of 2008 Very wet slimmer - Mildew, grey rot, and It would take another 30 years before Pinotage down to mature. I have tasted botrytis were at the pany - Older generation international success was achieved by many older Pinotages over the years and winemakers compared ro 1987 and 1977 Pinorage. At the 1991 International they have all impressed me. At Cape Wine Lots of thin wines - Distinct lack of varietal, Wine and Spirits Competition in 2008 we had the privilege to open and character - Near perfect phenolic ripeness in London, history was made when the taste one of the last remaining bottles of reds - One of worst vintages ever. 1989 Kanonkop Pinotage received the the 1959 Lanzerac bortles at a very special 2007 Heat waves - Early harvest - Untimely rain Robert Mondavi Trophy as the Best tasting. It was still in brilliant condition, - Disappointing Sauvignon blanc - Average Red Wine and Beyers Truter, then the bright red with brown edges, some earthy, vintage. winemaker at Kanonkop, was nominated forest floor and soft strawberry flavours, 2006 Good vintage - Sauvignon blancand as International Winemaker of the Year. followed by a touch of fruitcake. 'Then Pinor Noir are the rock stars - Stunning a soft, elegant and smooth finish on the Chardonnay's - Full throttle Shiraz. 'I he Pinotagc association was started palate with a long lingering aftertaste. 2005 Average vintage - High temperatures in 1995, the annual Top Ten Pinotage The wine received a standing round in Srellenbosch and Paarl- Floods in Competition organised by the association of applause! And I have had many Robertson - Moderate areas white wines is an annual highlight on the wine similar experiences with other Lanzerac lived up to expectations. calendar. wines from the 1960's, Meerendal and 2004 Mild conditions - Long harvest - Zonnebloem 1974 wines, Kanonkop Exceptional qualiry - Intense red wines - Pinotage is a very versatile variery. One 1976, Simonsig 1976 and the award Fine Cabernets - Excellent Chardonnay's. can make young easy to drink wines, winning 1989 Kanonkop just recently. 2003 Mild conditions - Overrated and overhyped more fuller bodied wines with some oak vintage - Sexy on release - Fast maturing and some very fine full and rich wines I am sure you will also become a proud now. with oaking up to 24 months. Pinotage supporter of Pinoragell 2002 Patchy year - Rainy - Syrah the survivor - Rose wines are very fashionable and I Majority "caveat emptor". believe that the soft but rich juicy flavours Bennie Howard - Cape Wine Master 2001 Good growing conditions - Very good to of Pinotage are ideal for Roses. And then Meerendal MarketingManager excellent vintage - Fine development of the reds.

Notes from the Elangeni Chefs Office Diary

• It's always exciting for the kitchen team to cook for professional sporrsmen and the weekend here in Durban is hot with rugby fever! • Our Lingela breakfast buffet is ever busy offering the best breakfast in Durban - we used 45000 eggs in April! • Our chefs have carved 1.5 rons legs of lamb for the month of April. .. • looking forward to Durban's mild winter in July he will start our 'Wicked Winter Warmers' menu special featuring our signature dishes like oxtail casserole and ostrich stroganoff!. • Planning already for the Durban July and looking after our special guests. • Pastry chef has been practising wi th some new and exciting taste flavours for the Li ngela dessert buffet. • Chocolate desserts are still the most popular.

~ Southern Sun ELANGE I Southern Sun Elangeni: +27(0)313621300 Great Entertainment on Your Doorstep and Great Food in the Riviera Restaurant ...... -----~---- .

Durban will be hosting a myriad of events this enthusiast, it doesn't get any better than," The July, August and September and undoubtedly, Good Food and Wine Show", with the Durban has something on offer to suit everyone . leg rolling out the red carpet for famed Aarti Commencing with the prestigious Vodacom Sequeira. Known for her Food Network cooking July, Africa's premier horseracing event on the series, Aarti Party, the show which runs from 7th at Greyville Race Course. The adventurous the 23 -26 August at the Durban Exhibition will be spoilt for choice with the "Durban Air Centre. Finally the Whiskey Expo takes place Show", a day of aviation delights hosted at the, on the 13 September at the Suncoast Casino & historical Virginia Airport on the 14th July. Entertainment World. Durban ... where the "fun" With non-stop thrilling entertainment from never sets .... it's the FUNSUNZI way. 10hOO on the 14 July 20 12,this event is sure to have you spellbound. The Mercury Wine Weeks Kaliq Essop General Manager takes places from the 15 - 17 August at the Sunsquare Suncoasr & Suncoast Towers Suncoast Casino and brings together around 140 delicatessen food and wine exhibitors with over 900 wines. All of this in a glittering marquee under the African skies. The CANSA Night of 100 Stars also takes place at the Suncoast

Casino on the l Sth August. This annual event, HOTEL & TOWERS held in aid of the Cancer Society of South Africa's Durban branch. For the food & Wine Sunsquare Suncoast & Suncoast Towers: +27(0)313147878 proudly presents The Chef and Cape Winemaster Hosted by Group Executive Chef David van Staden featuring

Riviera Restaurant at the Sunsquare uncoasr and MeTHOD INGReDieNTS Suncoast Towers DURBAN • Skin the onions and blanch 3 big tomatoes - pureed August 282011, 1 )hoo for 19h30 them in hot water for 3 rnins, 250 gms Chicken- cubed then puree them to form 2 big onions R 250 per person a paste. Do the same with 1 bay leaf Menu reared and Prepared by tomatoes, unless you are using 2 cloves Chef De Cuisine Xnnthos Giannakopoulos tomato puree directly. 1 tbsp ginger-garlic pasre \xLUOM DPI ~ () \IIRIVAl • Take 1 rbsp of ghee, heat in a 1 tsp red chilli powder Desiderius Pongracz pan for 2 rnins, then saute the 3 tbsps cashew nur paste Chicken cubes in it till golden 112 tsp turmeric powder \~(L '> b)L( If brown; Now take 1 cup hot 1 tSp dhania powder (dry Smoked Kaleidoscope of Marlin, Sword and Tuna, Hollandaise, water, add a pinch of salt and coriander powder) Poached Asparagus wirh Parmesan Hollandaise Sauce turmeric powder to it and 112 tsp kasuri merhi (dry Nederburg Winemaster Reserve Riesling immerse the Chicken cubes in fenugreek leaves) ) l""AR I H it for 10-12 mins add chilli I tsp tandoori masala (optional Seafood Treasure, of Seared Scallop, Poached Prawn Citrus powder, followed by the cashew for colour) Glazed Salmon, Mussel, Tomato, Cucumber, Lemon Vinai• paste and fry for 5 mins. 2 rsp garam rnasala powder grette, Shellfish Sauce • Add tomato puree, crushed salt and lemon juice - to taste Durbanuille Hills Rhinofields Chardonnay kasuri rnethi, coriander powder, 3 tbsp butter \1\1 turmeric powder, garam masala 3 tbsp fresh cream Oriental Style Beef Filler and salt. Stir and ler it simmer fresh coriander - chopped for Asian Baby Greens, Crispy Pornmes Frires with Soya Butter for some rime. garnish Sauce, Ginger Preserve Reducrion • Add the Chicken cubes and Durbanuille Hills Rhinofields Merlot simmer for 4-5 minutes. Add Dl 'lSI RI a small cup of water and let Halva Ice Cream with Baklava it cook on medium heat till NederburgN oble Late Harvest YOll get the desired curry consistency. Remove from heat, (OF! II Amarula Cream Liqueur stir in remaining butter and fresh cream. • Serve with hot garlic naan roti 1 PONGUCZ or jeera rice.

FOOD & DRcaMs 13 Come have fun in the Durban sun this winter! Breakf

The heat is on in Durban and we want to give you a warm welcome with great accommodation and exciting events. tsogosun.com Book now at tsogosun.com or caU 086144 77 44. Terms and conditions apply. Rates subject to availability. Tsogo Sun gives you the widest selection of South Africa's well known hotels to choose from. Whether you choose the Beverly Hills, Southern Sun Hotels or Garden Court, there's a SunBreaks rate guaranteed to suit your pocket. Book in advance and pay less! Breakfast is included and kids under 18 sharing a room with two adults stay and eat breakfast FREE.

'per person sharing per night at selected hotels

~TSOGO SUN BReaKFaST Feen THe BODY, MiND aND SOUL

at we choose to eat for breakfast is important, and potentially affects our mental and physical performance throughout the W:ay. It lifts our spirits, helps our weight and sense of well• being. A good breakfast gives us rhe energy, as well as some of the vitamins and minerals required for good health. We all know that eating first thing in the morning helps to stabilize blood sugar levels, which control appetite and energy, and fuels our bodies for the day ahead.

Traditionally we think that a bowl of cereal is enough to get us going, a few sandwiches for lunch, then in the evening when we are really exhausted and ready for a rest, we sit down to a hearty dinner just before we go to sleep. Today, unfortunately most families have 2 working parents, who generally hit the ground running every morning.

The ideal is to have a great breakfast, mid morning healthy snack, good lunch, afternoon top up, then a light evening meal at least 3 hours before bedtime. 111is all makes sense when we read that total body well ness comprises of 80% diet and only 20% exercise, interesting facts!

Dietitians recommend the following to start your day:

Carbs Carbohydrates give us an early morning energy boost, as well as replenishing B vitamins, iron • and fiber. Breakfast cereals, porridge, bread, rolls, muffins, scones, rye and low GI bread, are all good sources of energy and kick-start your metabolism Southern Sun Development Chef and they're also low in fat. However, just take David van Staden care that you do not eat too much, as these starch needed energy boost you need for the day. Theories base products generally convert to sugar in your and trends change almost daily, but a moderare, system, and too much sugar equates to the body balanced breakfast remains consranr. going into storage mode resulting in all our flabby bits! Remember to you look at Low GI (glycaemic When ir comes to the foods rhat we serve for index) products, which are a measure of the effects breakfast, there is very little mystery, grear coffee, that carbohydrates in food have on your blood excellent quality fresh produce, and we also sugar levels. stipulate minimum product range in the form of minimum srandards, and then we leave the signature items up to our grear Chefs. I, U Breakfast should include at least one of the Where we do, however make the real difference is recommended five POrt ions a day of fruit and in our people, this is where I believe, we change an vegetables. A glass of pure fruit juice counts as one. ordinary breakfast into a great breakfast. We strive You could also add fresh or dried fruit and nuts to provide our guests with the best breakfast, served to your cereal or maybe have an apple, a banana, by friendly staff and jovial chefs. half a grapefruit or a fruit salad on rhe side. Milk and dairy foods give you protein, calcium and B So thar our guests arc ready for the challenges of th e vitamins. Use low-fat milks like skimmed, semi• day ahead. skimmed or 1 %. You could replace rhe cereal with a glass of milk on irs own or a srnoorhie. Natural In short, "Breakfast like a King, lunch like a prince yoghurt will also rake care of your daily dairy and dine like a pauper" feed your body and mind, requirement. exercise, rhen smile, this will give you all you need to tackle your daily challenges and ultimately P 0 ill balanced wellness. Sausages, bacon, fish, eggs ere are essential ro keep you going through the day. Oily fish such as kippers or Salmon arc a grear source of omega 3 and breakfast can be a great time ro ger in one of your recommended 2-4 portions a week. Try to avoid having meat and fish every day and gill where possible. Trim off any visible fat or skin and try go for leaner cuts. The jury is our on the eggs - a few years ago the 'experts' declared that earing too many eggs would increase cholesterol levels, today the theory differs in that as long as you do not exceed your allotted protein intake, earing as many eggs as you like is fine.

The above is the text book version of a good, healthy breakfast, and it touches on all food types, giving you the opportunity and options to balance your dier and inrake and ultimately the much Xanthos Giannakopoulos, Head Chef at Suncoast Hotel "People with diabetes and Towers was diagnosed as a type 1 diabetic in 2009. don't have ro eat special Being of Greek origin, his lifestyle of healthy eating was food! It's all abou t healthy, already part of his everyday life. Although salad, potatoes portioned, controlled and greens were common on is plate at meal times, he soon eating" explains Xanthos. came to the realisation that a more structured, stable meal When cooking your food, plan had to be maintained. remove the fat and skin from all meats. Stress, irregular hours, smoking and being unfit was part of not only his, but we are sure many Diabetic candidates As mentioned previously Xanthos Giannakopoulos initial way of life! All type 1 diabetics need to see a try to stick to the 'white Head Chef at Suncoast Hotel dietician so that correct and healthy eating patterns can be 'meats. When cooking implemented. Healthy eating implies a high fibre, low• potatoes, rather use baby potatoes with the skin, this saturated-fat diet, which limits high-cholesterol foods and will assists in maintaining energy levels as it is a low GI snacks, and which includes lean protein from fish, poultry carbohydrate and is slow releasing. Try to include at least ••••• r'---- .... ~I!II' and legumes. one green vegetable, the greener the better except for peas!

AI; quoted from the Diabieries SA website: "There is an A good 'rule of thumb' way to express and visualise your explosion of diabetes worldwide and developing countries portion control for main meals is as follows: like S.A are the worst hit. The World Health Organisation • Proteins must be portioned to the size of YOUR Palm (WHO) predicts that in S.A, the numbers will triple • Starch must be portioned to not more than the size of in the next 15 years. Although all groups YOUR Fist are afficted, those most at risk are • Vegetables must be portioned to half of your 30cm plate the African community who are Sauces are limited to a teaspoon per serving. undergoing rapid lifestyle and cultural changes, and Breakfast as the old saying goes, "Is still the most important people of Indian descent meal of the day!" As a type 1 diabetic, investigate and learn who have a gene pool what meal plans works with you and your lifestyle. You can that makes them live a long and healthy life by keeping your blood glucose unusually susceptible levels in the target range set by your docror. Taking insulin to diabetes. (as required), eating healthy meals and snacks and enjoying Research shows that regular physical activity can ensure that you live a 'normal' Meat, Eta approximately 4-6 and 'frui tful' life. poultry, fish, shrimp, million people in SA have diabetes and that clams, oysters, crab, The Tsogo Suns group offers a 'My Chef' service in all beef, pork, tofu, eggs, most of these people are Southern Sun Hotels, if you have any special requirements cheese unaware that they have or a structured meal plan, please call and request ro meet with the Chefs whom will assist in ensuring that your requirements and needs are fulfilled! So. what ILL IT BE. URG THe GO-TO NaMe iN WiNe

tanding in a supermarket checkout line, there's a young, late 20-something trendy• looking architect or designer. Just a few people behind him is a professional mum, S stocking up for dinner and immediately behind her is a suited executive, whose cufflinks peep out from his sleeve as he carries his basket of items for tonight's supper.

What they all have in common is something that would have raised an eyebrow even 10 years ago. It's a mid-week night and they have all bought wine. It's not the festive season. There's not even a public holiday in the offing. These are just people who have made wine a regular part of their dining vocabulary. They are having a glass with a meal and you can bet that when they next go out to dinner, they'll be ordering wine to match their menu choices.

In a society where the population of non-drinkers far outweighs their drinking counterparts, increasingly affluent urbanites are embracing the enjoyment of wine. Not all are steeped in the details of how it's made and what makes one wine different from another in terms of aroma, mouthfeel and palate length, but they consider wine a must• have expression of a sophisticated image and lifestyle. Many observers attribute the change to the impact of global travel and food channel TV and other shows that highlight wine as a romantic and delicious experience.

The debut series of MasterChef South Africa has engaged a wide specrrum of South Africans, and with Nederburg the official wine sponsor of rhe show, there's a marked increase in wine sales, says spokesperson for the brand Sune van der Merwe. As South African markering head for an extensive portfolio of wines, she can track the impact in relation to overall wine sales. "Nederburg has been on an upward rrend for a long while but the association with the show and the increased profile has definitely given it a boost. We see this in retail sales but also at restaurants.

"Nederburg as the go-to option, especially when pairing wine with food, is becoming well-entrenched amongst South Africans. With its unassailable reputation as the Nederburg's cellarmasrer, Razvan Macici country's most awarded winery, it offers a very trustworthy pedigree. At the same time,

the cellar's ongoing and exciting innovation offers wine lovers tasty new surprises." www.nederburg.co.za

For more information on wines in the Nederburg range visit www.nederburg.co.za.

20 FOOD & DReaMS A MASTERCHEF'S MENU DESERVES A WINEMASTER'S WINE

NEDERBURG. OFFICIAL WINE SPONSOR OF MASTERCHEF SA.

THE WINEMASTER'S RESER

WINE OF SOUTH AF

WATCH ON M-NET & M·NET HD SOUTH Af'RICA TUESDAYS AT 19:30 FROM 20 MARCH SHINE GROUP ~-==:::...~-::-=== =-.. _

Not for Sale to Persons Under the Age of 18. The first "soups" were originally called gruel or porridge and made from grains, which were roasted then ground and moistened or diluted with water to make a paste, thick or thin. It didn't become soup until other natural ingredients were added and then put in utensils which could go straight over the fire, and so started the boiling of soup. Boiling foods created new taste sensations. Cereal grains, for instance, release starch granules into the liquid which cause thickening

The modern restaurant industry is said to be based on soup, ust thinking of the word "soup" conjures up mental and the reason for this was the fact that it was easy to serve, images of a family kitchen from bygone days: a huge as it could be made in big quantities, and it was served in pot bubbling on the stove, aromas wafting through the public restaurants in l Sth century Paris and classic French lo se, and the instant welling up of appetite. Soup is a basic cuisine created many of the soups we know today. Broth (Pot food allover the world and has been since the earliest recipes au feu), Bouillon and Consomme were developed from these documented. Long before there were written records, soups restaurants. Historians believe that this set the foundation for appeared in drawings and paintings, showing that soup has public restaurants. been a staple food in almost every culture. The word soup comes from French soupe ("soup", "broth"), Soup is said to be as old as the art of cooking, its simple which comes through Vulgar Latin suppa ("bread soaked composition has made it easily accessible to wealthy and poor in broth") from a Germanic source, from the word "sup", a people alike. Thus, they were easy to cook and even easier piece of bread used to soak up soup or a thick stew. Before the to digest, and a vital aid in healing the sick. Each culture word "soup" came along it was called broth or pottage. The adopted its own variations according to local ingredients and etymological idea underlying the word soup is that of soaking. what was easily available. This basically means bread soaked in liquid or broth poured Onto bread. Soup was said to be food of the poor because it was mainly made from off-cuts, and bones were also used for extra Broths were served in bowls and usually shared by more than flavor. Boiling also allowed for fuller use of animal and plant one person and were sipped directly from the bowls. While products which expanded the range of food, and the addition the broths were a common basic food source for poorer of animal products or oil bearing seeds made the concoction communities in Europe, upper class communities considered richer, thicker and more nutritious. Many animal parts such the solids in a prepared dish to be the most important as bones could not be consumed even if roasted.so boiling ingredient. extracted their nutritional values. The act of making soup has proved over the years to be easy to The defining characteristic of soup is typically liquid and make, nutritious, filling, easily digested food to make and of course - serve. DISCOVERING THE SECRETS OF THE BEST CHEFS IS NOT SO DIFFICULT. JUST TAKE A SEAT

AT THEIR TABLE. THE FINE DINING WATERS

A well rounded travelling experience• ...... -----_------.

TURKisH RoaSTeD LaMB SHaNKS

Ingredients: 8 lamb shanks GOmloil 2 onions 2 carrots 2 sticks celery 2 sprigs rosemary 1 stick cinnamon 750ml stock (beef or veg) 3 cloves garlic, crushed Grated rind of 2 oranges 500ml red wine GOml brown sugar 125ml red wine vinegar / balsamic vinegar 200ml romato paste

Preparation: • Brown (he lamb shanks in oil and place in a casserole dish • Saute the onion, carrots, celery, garlic, rosemary and cinnamon in CHeF PHiLip AFReNce some oil Yowew • Add the grated orange rind, wine, stock, sugar, romaro paste and vinegar and pour over the shanks My name is Philip Afrence Yowela. • Cover and cook at 1GO'c for 3 hours I joined Southern Sun Emnorweni • Open and cook for a further 30 minutes - meat should be almost in 2007. My culinary passion falling off the bone is influenced by Northern & • Remove shanks and boil the sauce to reduce to half the original Central African cuisine. I enjoy amount experimenting "African fusion" dishes. We are currencly working to make Southern Sun Emnorweni the hub of culinary delights in Mpumalanga!!

~SouthernSun EMNOTWENI

Southern Sun Emnotweni: +27 (0) 13 7573000

here is something remarkably training and housekeeping training; all of Book-A-Guesthouse is Tsogo Sun's national similar to being at home when which have theoretical and practical elements. flagship enterprise development programme T one stays at anyone of sixty The food and beverage training is undertaken that provides opportunities for development to guesthouses whose owners are members in partnership with the South African women in the tourism industry in South Africa, of the Tsogo Sun Book-A-Guesthouse Chefs Association (SACA) at its Centre For to assist them to successfully operate their enterprise and entrepreneur development Culinary Excellence situated at the University own guesthouses and B&Bs. The programme programme. It isn't just because the of Johannesburg, to assist the entrepreneurs draws on the support of tourism and corporate guesthouses are comfortable and to serve food that is of the highest standard partners who all contribute towards the success tastefully decorated. It's not only because and quality while remaining true to their of the independently owned and operated the owners and their staff are warm, intention of providing home- away-from• member guesthouses. Over the past seven welcoming and friendly. home accommodation. One of the reasons years the programme has grown (from 5 in guests stay at these establishments is for the 2005) to include sixty establishments in four Although you'll get all of this at the authentic hospitality that they experience provinces in South Africa - Gauteng, Limpopo, guesthouses, what brings 'it all home' is that and the personal attention and service that KwaZulu-Natal and the Western Cape. The each and every guest has the pleasure of they receive. To enhance the delivery of programme serves as a platform for growth waking up to the smell of coffee brewing in this service, the programme's recent annual with purpose and assists guesthouse owners to the morning and the aroma of a wholesome members' conference focused on 'creating great turn their dreams into reality. breakfast being prepared in the kitchen. memories'. Entering the dining rooms at the guesthouses, one is greeted by a breakfast that is prepared and served the way you would expect to receive it at home - with a 'good morning' and a genuine smile. The table is set, the atmosphere is pleasant, and you get to decide whether you're in for coffee and a pastry or a full English breakfast. What better way could there be to start a day?

You can also count on the standards at the guesthouses because the Tsogo Sun Book• A-Guesthouse entrepreneurs are exposed to various training programmes hosted by the project on an ongoing basis, as part of their development. The programme provides food and beverage training, guesthouse management

28 FOOD & DReaMS Richelieu XO

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

Once matured in French oak for up to h become part of Richelieu's proud h n of a fine matured, well rounded and fr I

Not for Sale to Persons Under the Age of 18. Heritage and taste

we are making chicken noodle soup and freshly baked Themed Evenings in bread and delivering ro children in their homes in our The Oasis Restaurant area.

Tuesdays: Mediterranean Magic National Women's Day 9th August 2012 - Cooking Wednesdays: Taste of the Cape Class with Chef Patrick Thursday: Traditional South African Braai Invited hotel guests will be given a cookery lesson by Homemade bread baked in the oven on the buffet Chef Patrick on his famous Lamb Curry. each evening - Garlic and Herb Bread, Olive Bread, Cheese Bread Heritage Day 24th September 2012 South African Dinner Braai with Springbok on the Madiba day [Mandela day] 18th July 2012 Spit. We will have live Entertainment on this special In celebration of this day, and in honour of our icon, Evening.

• • aMB aND DRleD MaNGO POTJle

Ingredients 4ml olive oil 1 kg lamb cubes 1 teaspoon crushed fresh garlic 12 baby onions 4 baby carrots 4 baby corn 1 OOgr dried mango 10ml mixed herbs 250 ml dry white wine 12 baby potaroes peeled 250 ml beef srock 65 ml Hour

Merhod Heat oil in a heavy based pot, fry lamb until golden brown, put garlic and season ro taste while frying. Remove and keep warm. Add flour ro the remaining fat in a pot, making a roux. Add the beef srock to make a sauce and pour over the lamb cubes. Arrange potaroes, baby onions, spring onions, dried mango, baby carrots and baby corn in layers over the meat, sprinkle with herbs and pour white wine over. Bring ro a boil and simmer gently for about I hour . • \ Toast sp ""dry pan before ~ Southern Sun - PRETORIA • adding rishes, this will • Southern Sun Pretoria: bring out t~~,D tli..~?ify the taste. Chef Patrick Ndukuya "iI'" +27 (0) 12 3411571 Bee iN MY BONNeT

There's no denying it's been tough for diners over the last 20 - 30 years! Enjoying a meal out at a restaurant has been fraught with frustrations being cast in the role of unwitting and often reluctant guinea pigs of passionate chefs trying to establish their style. Nouvelle cuisine, what was that all about? Twenty pairs of hands working on one plate to painstakingly arrange perfectly proportioned pieces of protein invariably pretty but always cold! Perfectly proportioned for the common or garden sparrow by the way.

hen the magical modernists (don't mention the word molecular or you'll get their foams in a froth, they think they're chefs) enthralled us with their pa~lour tricks T but at the end of the day when you scraped away the thin veneer of the carrot air all that was uncovered was a blob of jelly encasing a puddle of nothingness. What was a man to eat? No more doggy bags, it became more appropriate to ask lor a baby bag to transport the pool of purees home to younger, 1110re appreciative members of the family.

Currently every chef and his brother is foraging, tramping around fields and forests scouting out roadside weeds and obscure ingredients formerly incorporated into potions and brews by the witches in Macbeth. This is a very attractive Mother Earth image but it's amazing that this economy in sourcing the raw ingredients never seems to translate into more economical prices on the menu.

So, have we turned full circle, are we back to hunter gatherer mode? Well not quite as the new threat to the guy looking for a square meal is insects. Not the insects which no-one ever has crawling around their kitchen but those which we may now start to farm. They call it entomophagy in polite circles, I call it barmy! You can keep your woodlice and curried cockchafers, beetles and mealworms, scorpions and Ugandan termites, the only arachnid you're ever likely to see me scoff is a succulent Cape Crayfish. At the London restaurant Archipelago, diners can order Baby Bee Brulee: a creamy custard topped with crunchy little bees and over me last 2 years three Dutch insect raising companies which normally produce feed for zoos have switched their attention to restaurants and set up special production lines to raise locusts and mealworms.

When intensive fish farmers let some salmon escape into the wild it created all sorts of ecological problems so my question to these insect farmers is simply "Haven't you ever seen Revenge of the Killer Bees?" Hang on to your restaurant chair, the rides not over yet!

Brian McCune I Email: [email protected] www.rhefood.biz I Blog: www.kitschzinc.blogspot.corn "W'I n e ISO. f 0 d"- as quoted b ( , soww,p,L~e,·~ ReccVVl.,e:v,dwLI"i4 .... ~... Belf Il1/0,-1 wHfI GtMI Food and"_' ,. -,1,.... FoodIsOUfIoYe,,,,"ourpualOnl

2009 Chenln Blanc False Bay. Wetlem Cape -Rod 2009 Cabemet S8lMQnon Sk)wlne, Ovefberg

·FREE TASTING BEFORE ORDERING· , , "'e.,... , liter, aommtl.r'.Choice' Belt Vllu" , .. .Redor~1ICR'd'il OR ooomIOH50

Juir

NV Brul Stellar Organies (mcc), Wesler nCape 2010 Chenm Blanc, Stellar OrganICS. Western Cape 2010 Menot. Stellar Organics. No Sulphur, Western Cape 2008 Cabemel SauVlgnon No Sulphur, Stellar Organics, Western Cape ~:~: 8pir1d1t1g'MCC 7110 .. 2001 11M Lo _ JC Lo Raux .~ 20lIl __ .L_vnv- __ - 170 IN __ F_ 220 270

SunSquare: +27 (0) 11 557 7007

FOOD & ORca 1S 33 Myan Moodley, General Manager Reflecti ng sheer elegance

Drawing on Venetian culinary traditions, Punchinello's SOUTHeR::\[ SUN Mox tecasiso has created a variery of wonderful dishes incorporating HOTeL CHeF Jflr P lIT T (1PHeN the aromas and flavours of the Mediterranean, with an emphasis on freshness and authenticity; Our skilled "Food forms an integral component of our brand chefs are passionate about food, the preparation and promise," says the newly appointed executive chef for the presentation and our open plan kitchen has been Southern Sun Montecasino hotel. Chef Jade Sullaphen specially designed ro allow guests the opporruniry to constantly strives to create modern, interesting South share in the culinary activities and excitement of a busy African dishes while incorporating his Indian family kitchen. Added to this, our menus reflect the various heritage, and the extensive insight gleaned from his seasons, ensuring that guests enjoy each season's bounty, Italian and German mentors. His dishes feature seasonal from heart-warming soups to sensational salads. There's ingredients and he is ever mindful of freshness and also a wide choice of South African wines to complement sustainabiliry, He creatively weaves modern, classic, your dining experience, Buon appetite! Southern Sun local and international elements. Sullaphen regards Montecasino, a hotel which conjures up the allure of passion as his facror for success, the determination ro Chef Jade Sullaphen Venice but with the flair of warm, African hospitality achieve high standards is unmistakable in his kitchen - and throughout the hotel "There are no short cuts, particularly when catering for large functions, or indeed intimate dinners for two.

~SouthernSun MONTECASINO

Southern Sun Montecasino +27 (0) 11 3674367

34 F lOD & DRe(l~lS 4 JULY 2012 MeNu R300 per person

Award-Winning chefs Manfred Reinhart and Glynn Sinclair Pay Tribute to the legendary French chef Paul Bocuse

Casoeies ON ARRivaL B()SCIlt'NIJIII, (jIWNIJ CIIVCi' BRill 2007

ST({RTeR MeDLey Black 'I,'unk Soup V.< ;.E Brioche Bake with Pate de l-ois served with l.cntil and Lamb Brawn, Micro Greens and Sherry Dressing B()SCHCNDI/Ll6X5 SlIlIViGKON BWKC Chefs Glynn Sinclair and Manfred Rcmhan

FisH COURse Filler of Scabass, Braised cream of Leek, Moutarde de Meaux and Fine Spring Vegetable BOSCflCNIJ1/L 16X5 CHllRDIJNNIIY

MaiN Cousse Pouler a la Brcsse with Morel and Chanrerelle, londanr Potato, Savoy Cabbage and Pancctta Parcel BOSCHCN[)I/L 16X5 SHiRIIZ Chefs Heinz Brunner and JP Siegenthaler Dessesr FLEURQUCAP Lassicrtc de Maitre Paul WIN!. I~SPIRE.O BY !'oIAT Itl BOSCHCNOl/L YiN O'OR

COFFee Friandises OUR DReaM TeaM SA PRepaRes FOR OLYMPic GOLD

Olympic fever is building up throughout '[he Culinary Olympics is held cvery four years South Africa as teams and individuals and, like at the Olympic Games, a flaming torch prepare to pit their skills against the best in is lit at the opening ceremony, and medals are the world. But while our athletes hone their awarded to the victors. skills on the fields and tracks, our chefs are preparing for the Culinary Olympics, "By the time our Team SA sets off to competc taking place in Erfurt, Germany in October against more than 50 nations and about 2 000 2012. CulinaryTearn SA - or Ama-Koeka• chefs in Germany, the sporting Olympics will Koeka as they are affectionately known - be past and the victories and defeats will be are sponsored by Unilever Food Solutions memories. lhen it will be our Team SA's chance and are confident that it will bring home to shine; to take with them the hearts of a nation some gold. that is passionate about supporting its own," says

BiCE RisTORaNTe he world-renowned BiCE Ristorante offers guests a taste of the finest authentic Italian food using BiCE's famous recipes. This Tstylish restaurant has gorgeous views and is set to become one ofJohannesburg's favourite eateries.

Experience the BiCE Express Lunch menu's designed to combine BiCE's passion for quality with the requirements of a modern dynamic lifestyle. Choose any starter and pair it with a main course of your choice, thereby creating your own meal. The choice is yours, just the way you like it.

Experience a marriage of Iralian food and wine with BiCE Ristorante. In true Italian style, bring a group of 8 or more people for a culinary treat like no other, or take a Tour of Italy every Tuesday evening and explore a different culinary region of Italy every month. For the wine aficionados, join us every second Monday of the month for a marriage between the best foods and top local wines, personally presented by our chef and sommerlier.

THe ISLaND BaR is where you can sip Cocktails in the splendour of an unforgettable Highveld sunset on OUf Pool Deck.

THe WHiSKY & CiGaR BaR allows you to relax and enjoy your selection of the refined combination of fine Whiskey or Cognac and a select Cigar. Explore what is arguably one of the best selections of whisky in Johannesburg.

THe DaRuMa SUSHi & TeMPuRa BaR offers guests Eastern cuisine at its best. of this charming and To make bookings, call +2711 341-8080. PORNSTaR Too COOL MosQuiTO MaRTiNi FOR SCHOOL r SHaKe 25ml Giffard Cucumber Sryup INGReDiel TS: & 8 Fre h Mint Leaves 25m! Belvadere Intense FiNe STRaiN 4 Marachino Cherries Premium Vodka Charge: Lemonade 25m! Passoa Passion Fruit I GR.eoier rs Liqueur 37.5ml Stoli Vodka 12.5m! Giffard Vanilla Syrup 12.5ml Giffard Cucumber 25m! Finest Cal! Passion fruit Syrup Puree 12.5m! Giffard Watermelon 50m! Shot of Bubbly on the Liqueur Side 6 Fresh Mint Leaves Garnish: \/2 Passion fruit 12.5m! Finest Call Sweet & Sour Mix 25m! Cranberry Juice

~SouthernSun HYDE PARK SANDTON

Southern Sun Hyde Park Sandton +27 (0) 11 341 8080

FOOD & DReaM 39 WeLCOMe TO a »ivevse SHowcase OF THe WORLD's MOST • • By Miguel Chan BeaUTlFUL VlNeyaRDS

Let us take you on a journey of discovery of South Africa's finest, with natural Portuguese cork. Your wine choices decision indirectly complemented by some of the world's benchmark wines from contributes an integral part of a conservation effort to guarantee the established vineyard of France, through the splendid hills of Italy, a survival of hundreds of thousands of cork oak trees throughout the brief detour in Spain and Germany, as well as our "neighbour" of the Mediterranean Basin. "New World", ie Australia, New Zealand's, and Chile. We are proud of our indirect contribution to the correct utilisation South Africa through irs unique terroir has the world's oldest soil of these important forests that represent a key role in C02 retention, structure a legacy of the pre-historic Gondwana continent. On the preserving biodiversity and preventing desertification. We encourage 2nd February 1659 Jan van Riebeeck, the first commander of the you to learn more by visiting informative websites such as www. Cape of Good Hope, wrote in his diary: "Today, praise is to God, corkfacts.com wine was made for the first time from Cape grapes".

South Africa's most interesting, captivating and compelling wines Over 353 years later, South Africa is the world's 9th largest producer have emerged in the last 5 years are from the dedicated, and widely by volume, contributing 3.1 percent of the world's wines, from 102 travelled young generations of wine makers, making distinct wines of 146 hectares of Vi tis vinifera, of which over 830 are active co-ops, character and pedigree, reflecting site and vintage conditions. estates and private cellars, supported by a host of smaller producers making 1 or 2 barrels. All our listing goes through a blind screening process using an internationally accepted 100 points scoring system, for fair listing Our focus is not on brands or grape variety, as the world's greatest as it does not allow for the inAuence of branding. The minimum wines have no mention of any grape(s) on their labels. Our quest is criteria for listing is 85 points, rewarding quality that can be to showcase the best possible wine South Africa can produce. The comparable to the world's best wines, as well as an affinity to be unique wine of origin system, established in 1972, gives South Africa enjoyed on its own and to complement a broad style of cuisine. the most advanced wine legislation in the Southern hemisphere.

Our wine list are designed to showcase the intricacies, biodiversity, Our wine list is a continuous work in progress as we work with traceability, sustainability and respect for Mother Nature that makes the seasons of the year. We apologise if your favourite wine is not South Africa's wine lands unique. We adopt a religious approach currently featured, we welcome your suggestions and we will go the when selecting wines and we seek cleanliness, freshness, moderate whole nine yards to get you your favourite wine during your stay alcohol, delicate oak and subtle food friendly style are very important with us, you're in for a delightful adventure as you explore the many in order for us to offer you a memorable wine experience. alternatives. Susrainabiliry is critical to our listing decision, as such we try to offset as much of our carbon footprint via supporting wines sealed ~ Southern Sun HOTELS STEAMING HOT MU$5e1M~a, Featured at selected Southern Sun Hotel Restaurants Countrywide

Our chefs will be preparing a variety of succulent and plump fresh cultivated mussel recipes delivered directly from the pristine waters of Saldanha Bay

Bursting with sea fresh flavour

www.bluebayshellfish.co.za

TRUE ITALIAN STYLE EXQUISITE TASTE

There IS something about the Italian way of dOlllg 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 timeless classic.

Craig Hounsom, the Peroni Chef and Peroni, both share thrs same commitment. To true craftsmanship. To true passion. To true Italian style.

P£RONI I TAL Y

www.peroniitaly.com

Not for Sale to Persons Under the Age of 18. FROM HOTeLieR TO WiNeMaKeR By Ken Forrester

started my hospitality studies at the Johannesburg And so the passion and my love for wines grew and Hotel School in Braamfontein, a charming, beautifully norwithstanding having been born in Zambia, I was quite Irenovate d Victorian home with bay windows, wooden certain that perhaps there may have been a mix up at the floors, and a reception training and fine dining restaurant, nursing home and my real parents actually had an historic and ah, a wonderful bar, resplendent in blue velvet and dark wine estate in the Cape! It was many years later in 1993 when wood, all from a byegone era. we travelled to Srellenbosch to attend the wedding of a friend, that we came across this run down and totally ramshackle, The lecturers wore Morning Suits and there were geuridon ancient wine estate on the Stellenbosch road, beneath the trolleys, silver flarware, French chefs (actually Alsatian!) majestic Helderberg Mountain. The date on the gable 1694 in charge of the kitchen training brigade. Classic, was ...... imagine if the gable could speak, and this all about to the order of the day and the big names in London were come up on auction. South Africa was in turmoil, the first the Savoy, The Ritz, Nico Ladenis, and Paul Bocuse was elections were just a few months away and we bought the making French waves, and in Johannesburg, The 5-star vineyard on the 15th November 1993 - be careful what you Carlton Hotel, for the truly adventurous patrons. wish for!

Southern Sun Hotels was just gaining traction, and their Fifty hectares of prime Stellenbosch land, just a few km Landdrost Hotel, another 5 star property under the precise from Fase Bay, cooling breezes, an historic old Cape Dutch baton of a vety highly regarded, general manager, Evan homestead, and whammo we were in the wine business. Our Andropoulos, a fearsome man, who spoke many languages very first wine was made with the help and support of Mike fluently, and who set the tone for what was to become, a Dobrovich at Mulderbosch, a few barrels of Sauvignon Blanc lifestyle industry. This was way long before the advent of and then the following year, with the help and tutorship of the rockstar chef, and here you had to earn your stripes Martin Meinert we made our first chenin blanc.

I must say whilst we've had a lot of fun and excitement, wine O~nlllg up like wildfire, making is definitely not for the faint hearted, certainly there's doubled again all in about a book in the story, (ifI ever get the time to sit down and 10 years and I had been lured away from the beds and write it)! It's been a crazy, crazy journey, from JUst a few cases housekeeping into the world of food and beverage and to what has become a fuly fledged international brand and finally, out of hotels into a then prominent Johannesburg literally hundreds and hundreds of awards and accolades and restaurant called Gatrile Son and Company, a simple but friends around the world who stay in touch on Facebook and extremely well run establishment. The decor reflected a Twitter each time they open a bottle. romantic time and here we one of the earliest walk-in wine cellars, where you could had the luxury of being able amily up with controlled space and rumage alo around us, horses, cows, dogs (7 cu and animal select a bottle of Rusrenberg 1972 0 re sadly a1wa has another just waiting for a home) The 1974 both of them, the most expensi olks I meet are inVliriabIy interested in food and wine, and R6.50 per bottle!' Ah yes those were the cases of a well known Srellenbosch Caberner at bottle, to clear their old vintage! itd eo_y

Oronsay

WELCOME TO THE fJendetaste OF ISLAY

Not for sale to persons under the age of 18. SIMPLY AVOLICIOUS The Avocado Ritz Revamp

Avocados are perfect for anytime of the day, from breakfast, lunch and supper dishes to snacks on the run, lunchbox treats and even dessert. Avos are also suitable for every meal, hot or cold. Think avo smothered on toast with a hint of lemon juice; avo in sandwiches, pita breads or wraps; avo dips, soups and salads; and avo ice-cream, cheesecake and sorbet. And whatever happened to the avocado Ritz? Well we've decided to revamp the Ritz with these avolicious ideas ...

Caprese Preparation Serves 2 1. Arrange the tomatoes and Ingredients mozzarella balls in the • 1 large ripe avocado, halved avocado. and de-stoned 2. Drizzle with pesto and serve • 100g cherry tomatoes, garnished with fresh basil halved leaves. • 100g bocconcini (baby mozzarella bans) • 2 tablespoons peste • Fresh basil to garnish

Smoked Beef, Strawberry & Blue Cheese

Ingredients • 1 large ripe avocado, halved and de-stoned • 1 DOg smoked beef • 2 tablespoons blue cheese crumbled • 6 strawberries, halved

Preparation 1. Arrange the ingredients in the avocado halves. 2. Serve immediately with a squeeze of lemon juice and a grinding of black pepper.

For more avolicious recipes visit www.avocado.co.za and like us on Facebook www.facebook.com/iloveavocadoSA

46 FOOD & DReaMS WE ~ve Mastered the Art OF PASSION

Southern Sun Hotels, proud Hospitality Host of MasterChef South Africa. • Carpaccio from Harry's Bar: each is part of the tradition and glamour of those restaurants, the basis for food critic's columns, the purpose of most lGNaTURe patron's first visits . • For many chefs, the signature di hes are born from life experiences, researched in world travels, sampled in far-and-wide tastings and tweaked ozsne in test kitchens. There's only s much a chef can do to make a signature dish, though. CHeFS sweaR BY TH 1 all the elements are right - if the dish is distinct, and if diners like it - it takes on a life of its own. But until it does, chefs continue to perfect By Arnold Tanzer one or two foods they think represent who they are and what they do.

Some chefs - like I suspect rock stars - begin to hate the dish that made Escoffier about that phrase. i them famous- it's the rarely acknowledged reality behind the dishes rooms, gilded mirrors, so . diners love so much: a tortured relationship between the chef and copperplate font menus. It carri their ingredients that can border on the soap-operatic. Some have tried taking the item off the menu with customers becoming irate, others Yet they are vital to almos restaurant, and customers tend to have tweaked at the ingredients or different cooking methods often with them out. It's only when you start to think about it that you realise to disastrous effects. The meaning, the very point of a signature dish is that what degree the restaurant industry relies on the concept of signatures, it doesn't change. from sreakhouses to fine dining and the local pizza takeout. Rarely do great chefs themselves set out to purposely create one; it's Even McDonald's has many - Its most famous dishes have been aro a designation conferred by the public, and yet, once you accept it, it forever; The Filet-O-Fish, The Quarter Pounder, The McNugget• becomes a ~ with your diners: If you come here, you can have this are embedded in customers' minds. Repeat business is the basis of thing. It's h an honour and a constraint. McDonald's model, as it is for any restaurant.

Restaurants use signature dis es to entice as well as keep customers. Many of the hi profile global restaurant openings over the last couple of years have had a signature: Nobu's 22 restaurants around the globe• feature Black Cod with Miso - from the Bahamas to Waikiki, Cape town included. Black Cod is not fished off our coast but that's for another column.

Have you had the "such-and-such at such-a-place" foodies like to ask each other in well informed - tones. Signature dishes are dishes that, in their way, evoke the spirit of the restaurant: sound ingredients, well cooked which represent the value and style of the restaurant. It lasts through time and doesn't follow any fashion.

Certain dishes eventually beco~ so successful that they rypify the chef or restaurant. Waldorf salad, B~on and Egg ice cream at the Fat Duck,

48 FOOD & DReaMS

20)2 ~ Southern Sun MONTECASINO presents the /; SAUVIGNON BLANC .. / 1 &2 SEPT The Pivot Courtyard Montecosino

Indulge in fine South African Blanc boutique wines alfresco style

Saturday 1 September 12hOO - 20hOO Sunday 2 September 12hOO - 16hOO