Braai Menus 2020
Total Page:16
File Type:pdf, Size:1020Kb

Load more
Recommended publications
-
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. -
A Practical Approach to the Nutritional Management of Chronic Kidney Disease Patients in Cape Town, South Africa Oluwatoyin I
Ameh et al. BMC Nephrology (2016) 17:68 DOI 10.1186/s12882-016-0297-4 CORRESPONDENCE Open Access A practical approach to the nutritional management of chronic kidney disease patients in Cape Town, South Africa Oluwatoyin I. Ameh1, Lynette Cilliers2 and Ikechi G. Okpechi3* Abstract Background: The multi-racial and multi-ethnic population of South Africa has significant variation in their nutritional habits with many black South Africans undergoing a nutritional transition to Western type diets. In this review, we describe our practical approaches to the dietary and nutritional management of chronic kidney disease (CKD) patients in Cape Town, South Africa. Discussion: Due to poverty and socio-economic constraints, significant challenges still exist with regard to achieving the nutritional needs and adequate dietary counselling of many CKD patients (pre-dialysis and dialysis) in South Africa. Inadequate workforce to meet the educational and counselling needs of patients, inability of many patients to effectively come to terms with changing body and metabolic needs due to ongoing kidney disease, issues of adherence to fluid and food restrictions as well as adherence to medications and in some cases the inability to obtain adequate daily food supplies make up some of these challenges. A multi-disciplinary approach (dietitians, nurses and nephrologists) of regularly reminding and educating patients on dietary (especially low protein diets) and nutritional needs is practiced. The South African Renal exchange list consisting of groups of food items with the same nutritional content has been developed as a practical tool to be used by dietitians to convert individualized nutritional prescriptions into meal plan to meet the nutritional needs of patients in South Africa. -
New Year's Eve Dinner Menu
AFRICA DRAPED IN GOLD NEW YEAR’S EVE DINNER MENU - ATLANTIC SALAD SELECTION Garden green salad, chickpeas, mange tout, cucumber, feta cheese Crisp garden greens, cauliflower spears, broccoli spears, shaved carrot, cucumber, red onion, baby corn, mixed bell peppers, marinated rosa tomatoes, ciabatta croutons, shaved cheddar, purple olives, Danish feta and anchovy dressing, gorgonzola cream, extra virgin olive oil and balsamic vinegar Kachumbari salad, tomato, cucumber, avocado and onion, lime coriander dressing Roasted sweet potato and corn salad with spring onion dressing Kalahari three bean chakalaka, peppers and green beans Zanzibar octopus cooked in a lime coconut and fresh coriander sauce Malay chicken salad with chilli marinated fresh mango Beef strips, roasted butternut and herbed feta salad Knysna mussel salad, celery, fennel and garlic Battered waterblommetjies, tamarind chutney PATÉ, FISH AND CHARCUTERIE West Coast smoked snoek paté Karan beef biltong paté with tortilla chips Saldanha Bay cocktail oysters, baked and au natural and condiments Lemon, wild garlic, rocket and chilli squid heads Biltong coated ostrich carpaccio with wild berry fynbos syrup SOUP Roasted cauliflower and almond soup FRESH BREAD COLLECTION African corn bread, glazed mosbolletjies, sweet pepper & chilli bread rolls, coriander & red onion bread and vetkoek. PLATED SELECTION Duo Sous vide afro-spiced guinea fowl, glazed ostrich fillet, butternut puree, cucumber, vegetable terrine, and cape blackberry jus or Inkunzi Beef Angus beef fillet, wild mushroom croquettes, -
Finding Fynbos of the Western Cape, Via Grootbos
Finding Fynbos Of The Western Cape, Via Grootbos A Professional & Personal Journey To South Africa September 13th - 21st October 2018 By Victoria Ind !1 Table Of Contents 1………………………Itinerary 2………………………Introduction 3…………………….. Grootbos - My Volunteering - Green Futures Plant Nursery & Farms 4…………………….. Botanising - Grootbos Conservation Team - Hike With Sean Privett - Milkwood Forest - Self-Guided Botanising 5…………………….. Fernkloof Flower Festival 6……………………Garden Visits - Vergelegen - Lourensford - Stellenbosch - Dylan Lewis Sculpture Garden - Kirstenbosch - Green Point Diversity Garden - The Company’s Garden 7…………………… Conclusion 8…………………… Breakdown Of Expenses 9……………………. Appendix & Bibliography 10………………….. Acknowledgments !2 1: ITINERARY 13th-15th September 2018: Travel from Dublin Ireland to Cape Town. x2 nights in Cape Town. 15th September 2018: Collection from Cape Town by Grootbos Foundation, transport to Grootbos staff accommodation, Gansbaai. 16th September-15th October 2018: Volunteer work with Green Futures, a division of the Grootbos Foundation. Mainly based on the Grootbos Nature Reserve & surrounding areas of Gansbaai & Masakhane township. 20-23rd September 2018: Weekend spent in Hermanus, attend Fernkloof Flower Festival. 15th October 2018: Leave Grootbos, travel to Cape Town. 16th October 2018: Visit to Vergelegen 17th October 2018: Visit to Lourensford & Stellenbosch 18th October 2018: Visit to Dylan Lewis Sculpture Garden 19th October 2018: Visit to Kirstenbosch Botanic Garden 20th October 2018: Visit to Green Point Diversity Garden & Company Gardens 21st October 2018: Return to Dublin Ireland. Fig: (i) !3 2: INTRODUCTION When asked as a teenager what I wanted to do with my life I’d have told you I wanted to be outdoors and I wanted to travel. Unfortunately, as life is wont to do, I never quite managed the latter. -
Pajamas + Jam Winter Menu 2019
+ W I N T E R M E N U 2 0 1 9 M O R N I N G S Mon - Fri 07:30 - 12:00 | Sat 07:30 - 13:00 E A R L Y M O R N I N G Warm winter berry granola with orange essence | Vegan: coconut yoghurt Served with full cream plain yoghurt, stewed fruit, a poached pear and seasonal fresh citrus. 85 Toast + Coffee Home-baked seeded cinnamon bread warmed and served with a Cortado. On the plate |Maple cream cheese + aubergine and cardamom jam. 55 Oats | Vegan: almond milk Good old oats prepared with milk and served with a caramelised banana, peanut butter and a scoop of seeds mixed with nuts and a drizzle of raw honey. 75 Vegan avocado with coriander + sweetcorn Softened avocado served on sweet potato with paprika roasted sweetcorn, coriander, a lentil sauce, curried cashew nuts and crispy tofu. 79 Mosbolletjies Served with lovely creamy scrambled eggs, a curried pepper + peach jam and white cheddar. 65 Sweet bacon + banana croissant A toasted croissant with brie all melted and served with homemade aubergine and cardamom jam. 80 B R E A K F A S T B O W L S Humble bowl of mushrooms | Vegan: coconut cream + crispy tofu Harissa wilted baby spinach served on rosemary + sage creamy mushrooms with buffalo mozzarella drizzled with a pesto oil, bacon, crispy roasted chickpeas and one poached egg. Accompanied by ciabatta toast. Mushrooms |shitake + shimeji + button. 95 Chop-stick scrambled eggs with pesto and dukkah Scrambled eggs served with homemade dukkah, bacon bits, mozzarella and a touch of Indian spices. -
House Specials : Original Blend Teas
House Specials : Original House Specials : Original Blend Teas <Black> Blend Teas <Green > Lavegrey: Jasmine Honey: Our unique Creamy Earl Grey + relaxing Lavender. Jasmine green tea + honey. One of the most popular Hint of vanilla adds a gorgeous note to the blend. ways to drink jasmine tea in Asia. Enjoy this sweet joyful moment. Jasmine Mango: London Mist Jasmine + Blue Mango green tea. Each tea is tasty in Classic style tea: English Breakfast w/ cream + their own way and so is their combination! honey. Vanilla added to sweeten your morning. Strawberry Mango: Lady’s Afternoon Blue Mango with a dash of Strawberry fusion. Great Another way to enjoy our favorite Earl Grey. Hints combination of sweetness and tartness that you can of Strawberry and lemon make this blend a perfect imagine. afternoon tea! Green Concussion: Irish Cream Cherry Dark Gun Powder Green + Matcha + Peppermint Sweet cherry joyfully added to creamy yet stunning give you a little kick of caffeine. This is a crisp blend Irish Breakfast tea. High caffeine morning tea. of rare compounds with a hidden tropical fruit. Majes Tea On Green: Natural Raspberry black tea with a squeeze of lime Ginger green tea + fresh ginger and a dash of honey to add tanginess after taste. to burn you calories. Pomeberry I M Tea: Pomegranate black tea with your choice of adding Special blend for Cold & Flu prevention. Sencha, Blackberry or Strawberry flavoring. Lemon Balm and Spearmint mix help you build up your immunity. Minty Mint Mint black tea with Peppermint. A great refreshing Mango Passion: drink for a hot summer day. -
Quintessential Experiences, for Every Occasion
QUINT ESSENTIA L EXP ERIE NCES, FOR EVERY OCC ASION All menus include 15% VAT and are subject to change without prior notification, depending on availability and prices of product. Prices are only confirmed upon sign ature of contract. Menu items are subject to availability and substitutions may be required at the chef’s discretion. A 10% service charge is applicable. Functions ending later than 23h00 will incur an additional charge of R1750 staffing transport fee per hour or part the reo f. THE TABLE BAY | BANQUETING PACK AFRICA’S MOST BEAUTIFUL CITY Cape Town is the Mother Ci ty of Afri ca , regarded as one of the most beauti ful regi ons in the wor ld . The ci ty pro vi des a setti ng for many sceni c wonder s, ma gnif icent seas cape s and panor amic vista s. Home to the iconic Table Mo unta in; a natu ral wonder of the wor ld . Cape Point, the dramati c promo ntory whe re the wa rm Indi an Ocea n meets the cold Atlanti c. Robben Is land, a Wor ld Her itage Site whe re Ne lson Mandela was inc arcer ated from 1964 to 19 82. Cape Town offers the pe rfec t comb in ati on of rich he ri tag e, his tori cal legacy and natural beauty. THE TABLE BAY | BANQUETING PACK A GATEWAY TO THE CAPE’S BREATHTAKING SCENERIES JOURNEY TO THE TOP OF A NATURAL WONDER SEE A POINT WHERE OCEANS ME RGE DISCOVER A SYMBOL OF FREEDOM THE TABLE BAY | BANQUETING PACK BE CAPTI VATE D BY PERENNIAL BEAUT Y The Table Ba y, opened in May 1997 by iconic former South Africa p resident, Nelson Mandela, is situated on the historic Victoria and Alfred Waterf ront. -
Champagne Tea
Champagne Tea SANDWICHES & SAVORIES herb-roasted prime rib horseradish cream, watercress, brioche slider foie gras mousse, black cherry jam, brioche crostini peekeytoe crab, celery, avocado, lemon, sour cream, squid ink cornet porcini mushroom quichette, porchini oil, whipped cream cheese lobster roll, daikon sprouts, buttered potato roll caviar blini daurenki caviar SCONES freshly baked warm seasonal scones, double devonshire cream, lemon curd, preserves PASTRIES & SWEETS mont blanc sablé, chestnut vermicelli, huckleberry compote, vanilla cream carmalized pineapple, coconut rum chouquette, coconut cake daquoise lemon and poppyseed cake, preserved lemon, earl grey tea and bergamot ganache dark chocolate kugelophf, dark chocolate and cognac ganache mandarin orange chocolate and pain d’épice éclair fresh seasonal fruit tart tonka bean and banana gold macaron WITH A GLASS OF NV VEUVE CLICQUOT BRUT CHAMPAGNE or NV MOËT & CHANDON BRUT ROSÉ IMPÉRIAL CHAMPAGNE 99 PER PERSON WITH A GLASS OF KRUG GRANDE CUVÉE CHAMPAGNE 129 PER PERSON 18% GRATUITY WILL BE APPLIED TO A CHECK FOR PARTIES OF 6 OR MORE We invite you to join our online community at Dine at The Plaza @dineattheplaza @theplazahotel The New Yorker Tea SANDWICHES & SAVORIES smoked salmon, pumpernickel, chive whipped cream cheese, dill organic deviled egg salad, dill pickle relish, white bread oven-roasted turkey, granny smith cream cheese, sourdough bread english cucumber, minted goat cheese green goddess, rye bread smoky mountain country ham, comte cheese, spicy mustard, pretzel ficelle -
“Just a South African Girl Living in an Alabama World”
“Just a South African Girl Living in an Alabama World” Earlier this month, a friend battling brain cancer shared that he had become frustrated being unable to visit mountainous areas where he could take in the beautiful colors of fall. His illness restricts him from a number of things he wishes to do. However, in the same breath, he mentioned how he had failed to notice the tree God placed in front of his own home that was absolutely radiant with the various shades fall brings. God’s beauty, so evident! The following weekend I explored Moss Rock, a beautiful preserve with such incredible scenery, a great suggestion from my friend. As I walked, I prayed, thanking the Lord for His immaculate creation. The colors of fall were incredible. I was reminded of my friend’s longing to see the colors, and I “just so happened” to have my camera with me. I snapped a few pictures, excited to share the photos! Such beauty! The deep orange colors of the leaves reminded me of the story in Exodus where the Lord spoke to Moses through the burning bush. I found a comfortable place to sit as I opened the scriptures, desperate to hear from the Lord. Why did He draw me to the story of the burning bush? I soaked in each word, to the extent that I even took my shoes off, as Moses did on Holy ground, longing for the Lord to speak to me as He did with Moses. The following scripture moved my heart: "...Who makes a person's mouth? Who decides whether people speak or do not speak, hear or do not hear, see or do not see? Is it not I, the Lord?" - Exodus 4:11 It was then I felt convicted. -
Destination Guide Spectacular Mountain Pass of 7 Du Toitskloof, You’Ll See the Valley and Surrounding Nature
discover a food & wine journey through cape town & the western cape Diverse flavours of our regions 2 NIGHTS 7 NIGHTS Shop at the Aloe Factory in Albertinia Sample craft goods at Kilzer’s permeate each bite and enrich each sip. (Cape Town – Cape Overberg) (Cape Town – Cape Overberg and listen to the fascinating stories Kitchen Cook and Look, (+-163kms) – Garden Route & Klein Karoo) of production. Walk the St Blaize Trail The Veg-e-Table-Rheenendal, Looking for a weekend break? Feel like (+-628kms) in Mossel Bay for picture perfect Leeuwenbosch Factory & Farm store, a week away in an inspiring province? Escape to coastal living for the backdrops next to a wild ocean. Honeychild Raw Honey and Mitchell’s We’ve made it easy for you. Discover weekend. Within two hours of the city, From countryside living to Nature’s This a popular 13.5 km (6-hour) hike Craft Beer. Wine lover? Bramon, Luka, four unique itineraries, designed to you’ll reach the town of Hermanus, Garden. Your first stop is in the that follows the 30 metre contour Andersons, Newstead, Gilbrook and help you taste the flavours of our city the Whale-Watching Capital of South fruit-producing Elgin Valley in the along the cliffs. It begins at the Cape Plettenvale make up the Plettenberg and 5 diverse regions. Your journey is Africa. Meander the Hermanus Wine Cape Overberg, where you can zip-line St. Blaize Cave and ends at Dana Bay Bay Wine Route. It has recently colour-coded, so check out the icons Route to the wineries situated on an over the canyons of the Hottentots (you can walk it in either direction). -
Following Team USA to the Coupe
Volume 24 – Issue 1 spring 2016 IN THIS ISSUE From Practice to Paris : 2 Notes from the Chair Following Team USA to the Coupe 5 Guild News Selling in the Off-Season Cousins Across the Water by James MacGuire Artisan Certification Program Guild Member, Baking Instructor and Food Writer, Montréal, QC James Beard Semifinalists Formula Formatters Update James MacGuire, a well-respected baker and food writer – he translated Hello/Goodbye Professor Raymond Calvel’s book, Le Goût du Pain, into English – was invited 11 What’s Old is New to serve as an advisor to Bread Bakers Guild Team USA at their practices. He narrates the Kickin’ It Old School story of the 2016 Coupe from an insider’s perspective and traces the team’s journey from Seattle to Chartres to Paris. 14 Coupe du Monde de la Boulangerie 2016 I realized within my first 10 minutes as a guest at a Team USA practice 28 Baking Reflections in Seattle in early December that I would never have been a suitable candidate for the team. Redefining the Daily Loaf The intensity was palpable, and the pace, relentless. Continued on page 14 Baking for the Monks’ Table 33 Technical Article Defining Brioche Milk and Pear Starters 38 Baking History Dough Boys: US Army Baking in the World War I Era 42 Baking Reflections Gluten The Bread Bakers Guild of America is the leading American educational resource for artisan bread bakers. Our mission: to shape the knowledge and skills of the artisan baking community through education. Bread Lines, the newsletter of The Bread Bak- ers Guild of America, is published four times per year. -
Economic State and Growth Prospects of the 12 Proclaimed Fishing Harbours in the Western Cape
Department of the Premier Report on the Economic and Socio- Economic State and Growth Prospects of the 12 Proclaimed Fishing Harbours in the Western Cape November 2012 Final consolidated report TABLE OF CONTENTS EXECUTIVE SUMMARY ............................................................................................ i 1 Introduction and purpose ................................................................................. 1 1.1 Project approach ..................................................................................................... 1 1.2 Project background ................................................................................................. 3 2 Policy and institutional context ........................................................................ 4 2.1 Historical context ..................................................................................................... 4 2.2 Local government context ....................................................................................... 4 2.3 Policy governing fishing harbours ........................................................................... 6 2.4 Key legislation relevant to fishing harbour governance............................................ 8 2.5 Previous investigations into harbour governance and management models to promote local socio-economic gains ..................................................................... 10 3 Assessment of fishing harbours and communities ...................................... 15 3.1 Introduction ..........................................................................................................