FOOD

Wish me luck

Just like many others, lockdown has got me with pounds on the wrong areas of my body. Although I have been exercising day in and day out I do not seem to be seeing the results I want. I have decided to try out one specific diet every month for three months, this is so going to be challenging but the soon approaching summer season got me motivated.

My first one is Ketogenic diet. I'm a beginner so I'm going to take it as low and careful as I can.

keto diet is a very low-carb, higher-fat diet. It’s similar in many ways to other low-carb diets.
While you eat far fewer carbohydrates on a keto diet, you maintain moderate protein consumption and may increase your intake of fat. The reduction in carb intake puts your body in a metabolic state called ketosis, where fat, from your diet and from your body, is burned for energy.

AVOID -bread, pasta, potatoes, rice, beer, sweets. yes, I did mention beer. I know it might be hell not to quench that beer thirst but consider drinking water, coffee, tea and RED WINE.

check out my twitter page where I'll be sharing how it's going.
http://twitter.com/Thabang4real



See the source image _- Experience a TASTEful journey through Africa with Shujaa's Journey at Gold Reef City


SA’s most loved local entertainment spot, is excited to introduce you to Shujaa. This adventurous food connoisseur travelled through Africa with one mission: to find the most unique and tasty dishes in North, West, East, Central and Southern Africa! Join Shujaa on her journey every Wednesday to Sunday until Thursday, 30 April as she brings her incredible culinary discoveries to the table, along with the stories behind the discoveries.

                                         


 Shujaa, which means warrior in Swahili, and her chef will be serving up a taste of Africa which will include six extraordinary courses and five unique experiences – all packaged into a journey that your taste buds won’t soon forget! You can expect to indulge in a theatrical sensory production of spices, colours, history, sounds, beauty and all the wonders of Africa for only R950 per person. Says Shujaa, “I have been travelling the world and discovered that there are treasures and tastes of Africa that are not known to you. That’s why I decided to venture through Africa to bring you some of the most delicious traditional food from around our continent. Join me, on my unforgettable journey through Africa! I promise to engage all your senses through this delightful taste journey of African Cuisine!” Get to the Bullion Room at 19h00 to meet Shujaa and experience A Taste of Africa. Seats are limited so make sure you have booked before it’s too late. For more information on this event, go to: https://youtu.be/eANz7ZewVjg For more information on what’s happening at Gold Reef City Casino & Theme Park, visit www.tsogosun.com/gold-reef-city-casino.





































































INTRODUCING THE STUNNING NEW DISHES




“At Balducci we believe that you always have to keep abreast with the latest trends. With the rise of conscious eating, awareness surrounding sustainability and rapidly growing health trends, we recently introduced a stand-alone plant-based menu at Balducci which proved to be extremely popular with both vegans and non-vegans. Our commitment to excellence and innovation sees us continually expanding and enhancing our plant-based menu, keeping it varied and creative, adding enticing new dishes that keep our guests coming back for more,” says Ian Halfon, co-owner of Balducci and MD of the Slick Restaurant Group. Delicious new offerings include Vegan Butter-Chicken-Style Pasta, Roasted Tofu and Vegan Satay Sauce Pizza, Chickpea and Potato Curry, Roasted Chilli Paste and Cashew Nut Yellow Noodles, Sunshine Plate including Lebanese-style Falafel, Bhajis Plate including Corn Kernels dusted in Indian spices and chickpea flour and lightly fried, Vegan Peanut-Butter Blondies and more…



 Balducci are delivering with Uber Eats and Orderin so fans can enjoy the Balducci deliciousness in the comfort of their own homes. Join the Slick Restaurant Loyalty Programme and receive 10% of the bill total credited to your card, redeemable at any Slick Restaurant, as well as a R200 birthday voucher.


 Visit balduccis.co.za, balducciasianbar.co.za, belthazar.co.za, gibsonsburgers.co.za, walterssteakhouse.co.za Balducci: Shop 6162, Victoria Wharf, V&A Waterfront, Cape Town Tel: (021) 421 6002/3 · Email: contact@slickrestaurants.com Daily operating times: 11:00 - 23:00 / Booking advised Website: www.balduccis.co.za · GPS / 33 54′ 14″ S, 18 25′ 16″ E Facebook: http://www.facebook.com/Balducci Twitter: https://twitter.com/balduccis_ct; @balducci_CT Instagram: https://www.instagram.com/balduccis_capetown/; @balduccis_capetown Col’Cacchio Celeb Chef Showdown set to be a FULL HOUSE!







 Silverstar Casino loves having Col’Cacchio as a tenant. Not only have they won Best Pizzeria in the Best of Joburg awards 2019, but they have also hosted the Celebrity Chef Showdown for a full decade. Since 2009 the Celebrity Chef Series has raised over R2-million for charitable causes through the R5 donation from the sale of every Celebrity Chef pizza sold during the promotion each year. Funds raised through the 2019 campaign will be donated to the Children’s Hospital Trust, fundraiser for the Red Cross War Memorial Children’s Hospital, which treats children from around the country as well as kids from all over Africa. The 2019 edition of this pizza promotion features limited-edition signature pizzas created by YouTube sensation, Suzelle DIY; international celeb chef, Lorna Maseko and rapper Kwesta, whose sidekick in the showdown is his vibrant daughter, Khai Vilakazi. Pizza Line-Up

 Spanakopizza: Spinach and tomato base, mozzarella, spinach and feta mix, spring onion, Fior Di Latte mozzarella, phyllo-pastry crunch

Lorna's D'lite: Discovery Vitality HealthyDining “lite” pizza with tomato base, mozzarella, chicken, mushrooms, sun-dried tomatoes, pickled jalapeno and avo served with a light salad
Kwesta: Tomato base, mozzarella, green pepper, onion, Russian sausages, pepperoni and more.

The Celeb Chef pizza range is available until 30 November at all Col’Cacchio stores in SA and Namibia.
 Win BIG! Order your favourite Celebrity Chef pizza from 27 September to 30 November and stand a chance to WIN a 7 Night, 5 Star luxury European river cruise. You also stand a chance of winning one of the exclusive, celeb-signed pizza boxes when ordering through Mr D. “I am completely thrilled to be participating in this amazing initiative and to be doing it with my daughter Khai has made it even more special. The Kwesta  is definitely the kind of pizza that we would go for. We wanted to create a signature pizza that would appeal to the masses with the aim to raise as much as we could for the Children’s Hospital Trust who continue to do such remarkable work,” explains Kwesta.

 Lorna Maseko had this to say about participating in the promo: “When Col'Cacchio approached me to be part of this campaign I jumped at the opportunity. Giving back has always been at the core of who I am. Therefore, combining the two things I absolutely love - food and giving back - was just a no brainer! I hope we raise tons of money for the Red Cross Children's Hospital because they continue to do amazing work in Cape Town.”

 Suzelle DIY shared her vibrant view on getting a ‘pizza’ this campaign: “I’m so excited to be a part of the Col’Cacchio Celebrity Chef Showdown! I have loved every minute of it - creating a delicious pizza recipe, meeting the Col’Cacchio team and the other amazing celebrities of course! But most of all, I'm so happy to be supporting the Red Cross Children’s Hospital - they do such amazing work and they are one of my favourite charities. So please go to Col’Cacchio and order the Spanakopizza guys! It’s seriously DIY-licious!”







 Anneke Potgieter, Director of Operations and Complex General Manager at Silverstar Casino commented: “When our tenants create campaigns which include this kind of generous element, we are always willing to show our support and hope our guests do too.” French flair again on the menu at Bistro Dolce Vita







Claudette Gourjux has an impressive pedigree when it comes to authentic French cuisine. Good news is that this Lyon born restaurateur will be presenting her second pop-up at Morningside’s Bistro Dolce Vita from Monday, November 4 to Thursday, November 7 from 18:00 and again on Monday, December 2 to Thursday, December 5 from 18:00.

 Gourjux – whose previous ventures have included acclaimed eateries Les Délices de France and Le Canut – will be keeping the menu authentically French with the following options:

 Starters -
Crème Vichyssoise (A thick soup made with leeks, potatoes and cream. Served cold) Verrine de crevettes et mousse d'asperges vertes (Prawn tartare served with green asparagus mousse) Salade niçoise (Salad served with tomatoes, anchovies, black olives, boiled eggs, tuna, radish, chives, artichokes, and fava beans)

Mains -
Pave' de Saumon sauce Béarnaise, pommes boulangères (Salmon fillet served with Béarnaise, boulangère potatoes) Tournedos sauce bordelaise, gratin dauphinois (Beef fillet served with bordelaise sauce & potatoes with cream) Magret de canard aux cerises noires, pommes boulangères (Duck breast served with a black cherry sauce & boulangère potatoes) Navarin d'agneau printanier (Lamb stew served with a white wine sauce, tomato puree, peas, turnips, baby carrots, baby potatoes & sugar snap peas)


 Dessert -
Crème brûlée catalane (Crème brûlée with lemon zest) Tarte bourdaloue et glace vanilla (Sweet shortcrust pastry, pears, almond cream & a scoop of vanilla ice cream) Soufflé glace' a’ l'orange (Orange, eggs, cream, sugar, Grand Marnier, served cold) There is also the option of a two-course set meal for R285 or a three-course meal for R360, both options come with a complimentary glass of wine.

 Bistro Dolce Vita is owned and run by Chef Jackie Righi-Boyd and her husband Clayton Boyd (the owners of Craighall’s popular Dolci Café, which is regarded as one of Johannesburg’s best Italian restaurants) as well as their partner Sergio Caon, who previously owned and ran Treviso Café in Craighall and who still operates a thriving boutique sourdough bread business. Says Caon: “We are delighted that Claudette is returning to Bistro Dolce Vita for a further two pop-ups as her initial appearance last month was hugely well received by our patrons.”



 Bistro Dolce Vita is situated in The Regent complex, 21 West Rd South, Morningside. Telephone: 011 581 0232. It is open from Monday to Thursday 07:00 - 20:30; Friday 07:00 - 16:00 and Saturday and Sunday 08:00 - 14:30. Social media: Internet: www.bistrodolcevita.co.za Facebook: https://www.facebook.com/BistroDolceVitaSA Instagram: @bistrodolcevitasa Pretoria Chef Jessica Alcock's Whirlwind Culinary Adventure ______________________________________________



 From Mexico to the French Alps, 23-year-old Pretoria Chef Jessica Alcock has been on a whirlwind adventure since graduating from Capsicum Culinary Studio 18 months ago. It has been an extraordinary journey for the young chef who is also a talented sportswoman. Says Alcock: “In June 2018 I decided to combine my passion for food, meeting new people and travelling, so packed my bags and left to base myself in Palma, Majorca to look for a job as a yacht chef, which I did within a week of arriving. “The first month was spent as a freelance chef until I secured myself a job on a yacht in Monaco for a Dutch family. I was based there for two months, after which I decided it was time to experience a proper European winter and got a position as a private chef in a chalet in the French Alps for guests who came from all over the world. “Currently I am working as a sous/crew chef on a yacht with a world cruising itinerary. I met up with the yacht in Mexico and we are currently crossing the Atlantic Ocean to Spain. It's an absolutely amazing industry to work in but it requires a lot of determination and persistence.”





 Tell us a bit about your background?
- I started out as an athlete, enjoying the competitive nature of sport and being outside keeping fit and healthy. I maintained this while studying for my culinary diploma at Capsicum's Pretoria campus and, after graduating in 2017, decided to take what I had learnt and push myself a bit further by joining the world of super yachts.

 Tell us about your culinary journey?
- I started studying as a chef immediately after school with the intention of working sometime in the future as a chef on a yacht. At the time I didn't realise it would be so soon as I was a full-time athlete racing on the XCO mountain biking circuits with my goal being to participate in the Olympics. But I decided to rather pursue my passion for food and follow my cheffing career and learn as much as possible while I'm still young and adventurous. The past year has been nothing short of a culinary adventure with the privilege of working with many international chefs and crew members, learning their cuisines and cultures.

 Would you recommend cheffing and the food industry as a career?
- It’s an evolutionary industry that will always keep you on your toes and you can never go wrong with food as everybody has to eat! It’s an industry that loves to push you out of your comfort zone and service is an unexplainable adrenaline rush.

 What three famous chefs do you follow?
- Marco Pierre White, Nigella Lawson and Donna Hay.

 Tell us about cooking on a yacht and what you have learnt on your travels
-Cooking on the yachts is a great test of skill and personality. It requires discipline, an open mind and flexibility. One thing I have certainly learned while working abroad is to never stick too tightly to a schedule because nothing is certain.

 What is your best food memory?
-I went on a spontaneous trip to Amsterdam where I had the privilege of eating at the Michelin star restaurant MOS. I had a tasting menu which consisted of six courses each paired with a wine or champagne.


 Social media handles: Internet: www.capsicumcooking.com Facebook: https://www.facebook.com/capsicumcooking/ Twitter: @capsicumcooking Instagram: @capsicumcooking Facebook: Jessica Alcock Instagram: @jessialcock & @skinnychef101 Karabo Benevolent Leeuw has big dreams and ambitions

 




The 24-year-old – who grew up in Itsoseng in the North West and who currently lives in Midrand – only graduates from Capsicum Culinary Studio later this year but has already cooked for a number of high-profile celebrities and influencers. He talks about his already impressive career and his plans for the future.



 Tell us about your culinary journey?

Being a spiritual person and frequent churchgoer, my grandmother would encourage me to attend church every Sunday or cook with her if I refused. And that's where my interest in cooking began. I was obese in my primary and high school days, and would always eat because of my frustrations, pain and anger (neither of my biological parents being present in my life). While at boarding school at Motswedi Secondary School in Zeerust, North West, I took Home Economics as a subject. I had to beg and prove my way in the class then, once I succeeded, I never looked back. That's when I started considering cooking as a career. After high school I enrolled at Capsicum Culinary Studios in Pretoria, met a chef/lecturer by the name of Kabelo Kalebe and then got opportunities to cook and work with the MasterChef Australia judges, George Calombaris, Matt Preston and Gary Mehigan, at the Appetite Fest. Kalebe also introduced me to a culinary poet/curator by the name of Tebello "Tibz" Motsoane, who later made me head chef of his pop-up/private dining establishment Cafe Tibz. I did my school internship at Epicure in Morningside with Chef Coco Reinarhz and then finished half of my internship programme with Marthinus Ferreira at his restaurant DW11 13. Currently, I am waiting to graduate from Capsicum at the end of the year and will then fully start and solidify my culinary career as a chef.


 Can you tell us about some of the celebrities you have cooked for or would like to cook for?

 The celebrities and influencers include Mayihlome Tshwete, Joe Human, Thabile Ngwato, Euphonik, Papi Rapolai, Fifi Moeng, Sonia Mbele, Solo, Dineo Moeketsi, Lorna Maseko, Chef Nti, Maps Maponyane, Mbali Mkhize, Thandolwethu Tsekiso, Lerato Kgamanyane, Kamo Modisakeng, Olwethu Leshabane, Vanessa Padi, Amanda Black, Manu Obeng, Sibahle Sithole. I would be honoured to cook for Connie Ferguson, Nompumelelo Zikalala (MD of De Beers Group), Bonang Matheba, Cassper Nyovest and John Kani.


 Would you recommend cheffing and the food industry as a career?

 Definitely. At the end of the day we all eat and have to eat. There are a lot of jobs within the food industry but I'd advise those that go into the food industry to actually open their own establishments instead of working for existing companies, brands and restaurants. You'll enjoy it more if you work for yourself. Of course, you'd have to first learn under a few masters, mentors and chefs to be one of the best but your ultimate goal should be to work for yourself.

 Who has been your greatest mentor and why?

 Tebello "Tibz" Motsoane. Barely six months into my schooling, he trusted me with his brand, business and reputation by making me head chef, all because he believed in my ideas. You can be a great chef but ultimately it's about the bottom line and making a living from your craft and passion. Tibz would travel the world, come back with spices from Turkey, have meetings with agencies/brands and let me stand in for him in his absence and learn how the corporate and food industries work together as one. That gave me a sense of confidence and affirmation that I had chosen the right vocation.

 What three famous chefs do you follow and why?

Wandile Mabaso, Luke Dale Roberts and Jamie Oliver. They aren't afraid to innovate and create traditional dishes. That's what I strive for. Tell us about the benefits of being a private chef? You are given the freedom to be creative, paid five times your normal salary, work in your own time and have time to truly plan out your "world domination plan". The hard thing about working in a restaurant is the hours and not having time for family and a social life. There has to be a balance to everything in life.

 What is your best food memory?

 Stew and dumplings made by my grandmother. How do you believe SA chefs and restaurants compare to those internationally? The majority of South African chefs incorporate French techniques in their cooking, so I'd say we are more or less the same. We just need to adapt our own cuisines, food culture and have something to add to the evolution of modern cooking. Our country has a lot to offer in terms of ingredients and fresh produce and the sooner we realise that and use it on our menus, the better.

 Anything else you would like to add? It's never too late to follow your passion in food. For example, in my class there's a 59-year-old woman who believed and never gave up on her dream on becoming a chef. She attended, listened, honed her craft and is now one of the best in our class. No matter where you are from, disadvantaged background or not, if you put your mind to it, you'll inevitably get it right. Never stop dreaming, it's possible only if you believe, pray and put your mind to it. Lastly, I'd like to thank my grandmother for awarding me the opportunity to pursue my dream of becoming a chef. Regardless of my countless mistakes and disappointments, she took her pension money and sacrificed a lot to allow me to attend school. Keago leboga Nkgono.





 Social media handles: Internet: www.capsicumcooking.com
Facebook: https://www.facebook.com/capsicumcooking/
Twitter: @capsicumcooking
Instagram: @capsicumcooking
Facebook: Chef Benev. Twitter: @chefbenev Instagram: @chefbenev Bookings: Bookings@chefbenev.com Capsicum's Canapé Masterclass for Gauteng foodies Pretoria’s Capsicum Culinary Studio


 

Part of the largest chef school of its kind in South Africa – continues with its series of masterclasses for both enthusiastic and amateur home cooks who want to expand their repertoire. Author and influencer Chef Zanele van Zyl will be showing participants how to make the perfect canapés in her masterclass Cocktail Menu, which takes place at the Pretoria campus on Saturday, October 19, from 09h00 until noon. Dishes include dunked chicken wings, stuffed jalapenos, cheese and rice balls, cheese and chicken sliders, sweet and sour ribs, bacon-wrapped potato and a selection of bites with a spicy sour cream dipping sauce. She will demonstrate one dish and the remainder will be a hands-on cooking class. Van Zyl – whose debut cookbook Cooking with Zanele: Simply Delicious Quick Meals was published last year – explains why small bites are so special: “It is spring and people like these small bites when having parties and picnics.” Van Zyl – one of seven children – says she has enjoyed cooking since the age of 12 when she was growing up in Bergville in KwaZulu-Natal: “I still remember the smell in the rondavel when my mother had made a fire and was cooking kidney beans and marrow bone for the family supper.” However, after finishing high school, cooking as a career wasn’t yet on Van Zyl’s radar and she studied instead for a diploma in IT before finally choosing food over computers. Three years ago, she completed a diploma in cooking and food preparation at Capsicum Culinary Studio's Durban campus.



 The Cocktail Menu masterclass with Chef Zanele van Zyl takes place on Saturday, October 19, from 9am till noon at Capsicum Culinary Studio Pretoria, 134 Aramist Avenue, Pretoria. Cost per class is R795 per person including ingredients and an apron to take home Attendees must be aged 18 or over. Book for Chef Zanele’s class on https://www.quicket.co.za/events/85670-masterclass-with-zanele/#/


Chef Zanele shares her easy prawn curry recipe:
 Ingredients: 500g prawns 1 cup plain yoghurt 1⁄2 cup lemon juice 1/2 chopped red chilli (to taste) Bunch of fresh coriander leaves 3 TBL butter 2 cloves of fresh crushed garlic 15ml of fish spice 10ml paprika 10ml ground coriander

 Preparation: Using an electrical mixer, mix the yoghurt, lemon juice, chillies and fresh coriander. Mix until it has a smooth consistency. Put aside. In a saucepan, melt the butter, sauté the garlic, add the prawns then fish spice, coriander and paprika. Let it cook on low heat until cooked. Add the yoghurt mixture. Cook for 4 minutes. Add salt and pepper to taste, and serve.


 Social media handles: Internet: https://www.capsicumcooking.com Facebook: https://www.facebook.com/capsicumcooking/ Twitter: @capsicumcooking Instagram: @capsicumcooking Internet: https://cookingwithzanele.co.za/ Facebook: https://www.facebook.com/cookingwithZanele/ Twitter: @ZaneleZyl Instagram: @cookingwithzanele
Bon Appétit! As French flair comes to Bistro Dolce Vita



Claudette Gourjux has an impressive pedigree when it comes to authentic French cuisine. Good news is that this Lyon born restaurateur will be presenting her food at Morningside’s Bistro Dolce Vita from Monday, September 30 through to Thursday, October 3, at dinners from 18:00. Further dates are Monday, November 4 to Thursday, November 7 from 18:00 and Monday, December 2 to Thursday, December 5 from 18:00.







Gourjux – whose previous ventures have included acclaimed eateries Les Délices de France and Le Canut – will be keeping the menu authentically French with the following options:


STARTERS
Tatin de tomates cerises et son pistou (tomato tart with pesto)
Vol au vent d’escargots au Riesling (snails in puff pastry)
Mousse de truite saumonee fumee (smoked trout mousse)
Soupe a l’oignon Lyonnaise (French onion soup)

MAINS
Filet de boeuf forestiere et pommes frites (Beef fillet with porcini and French fries)
Entrecôte Café De Paris et pommes frites (Sirloin with Café de Paris butter and French fries)
Filet de poisson du jour sur fondue de poireaux, beurre blanc (Fish fillet in a beurre blanc sauce)
Supreme de volaille à la provençale (Chicken breast in a provençale tomato based sauce)
Flan de courgettes et carottes au cumin (Carrot and courgette bake)

DESSERT
Ile flottante et son caramel (Floating islands)
Mousse au chocolat noir, coulis de framboise (Chocolate mousse with raspberry coulis)
Mille-feuille Napoleon aux fraises (Puff pastry with strawberries)
Poires “Haeberlin” (pears with zabaglione and pistachio ice cream)





Says Gourjux: “I have spent my career promoting French food. We opened Les Delices de France as I wasn’t happy with the standard of authentic French cuisine in this country. Since it has closed, I have missed interacting my customers, so I am delighted to be back to showcase my food and reconnect with diners.”




Bistro Dolce Vita is owned and run by Chef Jackie Righi-Boyd and her husband Clayton Boyd (the owners of Craighall’s popular Dolci Café, which is regarded as one of Johannesburg’s best Italian restaurants) as well as their partner Sergio Caon, who previously owned and ran Treviso Café in Craighall and who still operates a thriving boutique sourdough bread business.

Bistro Dolce Vita is situated in The Regent complex, 21 West Rd South, Morningside. Telephone: 011 581 0232. It is open from Monday to Thursday 07:00 - 20:30; Friday 07:00 - 16:00 and Saturday and Sunday 08:00 - 14:30.
 

Pizza pop-up at Bistro Dolce Vita 


Meet Jozi's new pizza queens Miss SA 2019 finalist Lisa Stofella and Chef Jackie Righi-Boyd





 Johannesburg’s new pizza sensation – O’ver Pizza – will be doing a pop-up at Bistro Dolce Vita, the latest offering from the owners of the city’s popular Dolci Café. The pop-up will run at dinner from now until Thursday, September 19, and features six pizzas. The aim is to keep it simple with a little something to suit every taste. There are the classics – the traditional staples that never change such as Margherita (fior di latte mozzarella, Italian tomatoes and basil), Diavola (salami with hot sauce), Contadina (olives, mushrooms, red pepper and ricotta) and the Calzone (fold-over) and then O’ver’s gourmet signatures including the Francese (smoked mozzarella, lamb bacon, caramelised onion and berry balsamic reduction) and the O’ver (ricotta mousse, smoked salmon, lemon zest and fresh fior di latte). In local Neapolitan dialect “O’ver” is a used to refer to a person, place or thing as legitimate, true, the real deal. In this case, it refers to the authenticity of the pizza served by O’ver and the genuine passion to share this experience with people in Joburg while giving customers a taste of something totally different to the current offerings.



O’ver Pizza is run by Miss South Africa 2019 finalist Lisa Stofella. Bistro Dolce Vita is owned and run by Chef Jackie Righi-Boyd and her husband Clayton Boyd (the owners of Craighall’s famed Dolci Café which is regarded as one of Johannesburg’s best Italian restaurants) as well as their partner Sergio Caon, who previously owned and ran Treviso Café in Craighall and who still operates a thriving boutique sourdough bread business. They have a number of pop-up dinners featuring visiting chefs planned for the remainder of the year.




 Bistro Dolce Vita is situated in The Regent complex, 21 West Rd South, Morningside. Telephone: 011 581 0232. It is open from Monday to Thursday 07:00 - 20:30; Friday 07:00 - 16:00 and Saturday and Sunday 08:00 - 14:30. Social media: Internet: www.bistrodolcevita.co.za Facebook: https://www.facebook.com/BistroDolceVitaSA Instagram: @bistrodolcevitasa EXECUTIVE CHEF AMORI BURGER ADDS TARTINES TO VDL LUNCH MENU ____________________________________




 Van Der Linde Restaurant's Executive Chef Amori Burger has added a number of new, lighter dishes to her latest lunch menu, designed for those with limited time and smaller appetites. Says Burger: "There are a lot of people out there - businessmen and women, busy mothers and students - who only have a short lunchtime break and want something that is quick and light, so I have created a range of tartines - or open sandwiches - with a choice of toppings that will suit most palates."



 The tartines, which range in price from R60 to R90 include: Fungi – toasted sourdough topped with king oyster mushrooms, enoki, sherry butter, confit garlic, Grana Padano cheese and toasted pine nuts Smoked Salmon – toasted seed loaf with Constansiaberg smoked salmon, a poached egg, and hollandaise sauce Filet de bœuf – toasted sourdough with rare roast beef fillet, horseradish sauce, dijon mustard, and sauerkraut Sardine – toasted ciabatta topped by a sardine wrapped in vine leaves with herb slaw, chimmichurri butter and pecorino cheese Ricotta & Veg – toasted seed loaf, lemon ricotta, roast carrot and tomato, and pumpkin romesco Steak Tartare – toasted sourdough with beef fillet, bone marrow, caper, red onion, cornichon, parsley and egg yolk Burger has also added a range of salads to the lunch menu - perfect for those watching their waistline.




These include a Brown Rice Salad, consisting of brown rice, beetroot, roast pumpkin, almond, danish feta, orange vinaigrette; a Potato and Chourizo Salad, with baby potatoes, basil, hazelnut, cornichon, chourizo and a creamy dressing and a vegan friendly VDL Salad, which comes with gem lettuce, broccolini, beans, celery, fennel, cabbage, herb mix, and lemon vinaigrette.

 Van Der Linde's hugely popular Caesar Salad – cos lettuce, anchovy toast, bacon, white anchovy, walnut, Grana Padano and anchovy dressing (chicken breast an optional extra) is still on the menu, as are the burgers (including the Vegan Burger, a blackbean and chickpea patty, served with chermoula, vegan aioli, herb mix and gem lettuce) and the larger dishes for those with more time and bigger appetites.




 Van Der Linde is located at 50, 4th Avenue Linden and is open from 07:00 to 22:00, Tuesdays to Saturdays and on Sundays and Mondays from 07:00 to 15:00. To book, call 010 594 5443.
The Sweet Life of a Bistro!





It’s one of Johannesburg’s most popular Italian restaurants and now the owners of Dolci Café have opened a second establishment – Bistro Dolce Vita – in the heart of Sandton.

Bistro Dolce Vita is owned and run by Chef Jackie Righi-Boyd and her husband Clayton Boyd as well as their partner Sergio Caon, who previously owned and ran Treviso Café in Craighall and who still operates a thriving boutique sourdough bread business.




Chef Jackie explains the decision to open a second eatery: “Caon, who is a fellow Italian, asked us if we wanted to go into business with him. It came at a time when we were able to grow a bit more. Bistro Dolce Vita is not a franchise but more ‘in conjunction with’ Dolci. It is situated inside the Regent Apartment complex in Morningside and will have a wider offering than just Italian cuisine.”
 

Bistro Dolce Vita 7.jpg          Bistro-Dolce-Vita-High-Res-7.jpg      Bistro-Dolce-Vita-High-Res-12.jpg



Clayton explains the change in name for those who don’t speak Italian: “Because we aren’t franchising Dolci Café, we didn’t want to use the same name, however Dolci Café will be the central kitchen and will control all of the food quality, also some of our familiar favourites will be seen on the menu at Bistro Dolce Vita, so we wanted a link to be there.

"The grammar difference in Italian is the reason for the difference in spelling of the word Dolci/Dolce. So, we are Dolci Café, which is sweet or dessert in the plural form. However, we are playing with the title of Federico Fellini’s film “La Dolce Vita” which is singular, so the new restaurant would be called Bistro Sweet Life if it was translated.”

Bistro Dolce Vita still has the Italian leaning that Chef Jackie has become known for but it is more cosmopolitan and also includes recipes from other parts of the world. There is a small permanent menu with regular specials and a rotation of the chefs that work at Dolci Café and Bistro Dolce Vita.

Bistro Dolce Vita is situated in The Regent complex, 21 West Rd South, Morningside. Telephone: 011 581 0232. It is open from Monday to Thursday 07:00 - 20:30; Friday 07:00 - 16:00 and Saturday and Sunday 08:00 - 14:30.
 

Bistro-Dolce-Vita-High-Res-14.jpg

Simphiwe Zondi - from mud pies to celebrity cakes




 Simphiwe Zondi’s love of baking started when, as a small boy growing up in Eshowe in KwaZulu Natal, he made mud cakes and proudly presented them to his grandmother in her best Tupperware!


 They may have been inedible but it started him on his journey to becoming a chef and baker who has gone on to make special occasion cakes for a host of South African celebrities including Thembi Nyandeni, Basetsana Kumalo and Bonang Matheba. But it’s not only the rich and famous that this Capsicum Culinary Studio graduate bakes for. He started an NPO called Isiphephelo Sempilo which helps children with basic, everyday needs and also recently launched a programme whereby he makes a cake, on a monthly basis, for children from disadvantaged backgrounds who have never had a birthday cake before.


 Zondi recently partnered with a team that will be producing vegan cakes and pastries to be launched officially next year. The 24-year-old Zondi, who now lives in Sunninghill, put down his whisk long enough to answer some questions. Tell us about your culinary journey: I lived with my grandmother in KZN when I was a small boy and moved to Johannesburg in 2000 to stay with my parents. I went to Bordeaux Primary School and Bryanston High where I was deputy head boy. I served as vice chairperson of the schools catering team in 2013 and 2014.

 What made you want to become a baker/chef? 

Besides being passionate about baking from a very young age, one of the main reasons why I wanted to become a chef was because of how my mom had so much control in the kitchen. She made cooking and baking look so easy. I loved how she would be baking and cooking at the same time but kept things under control so that not a single muffin or pot would burn. She made the most delicious food and baked goods and that brought so much happiness in our home. I loved seeing us all together sharing a meal she had made. I thought if food brings so much joy and love to people, I want to be like my mom when I’m older and make people happy.

 Tell us about your studies? 

graduated with a diploma in patisserie and sugar craft from Capsicum Culinary Studio. During my time at Capsicum I was elected to the student council and chosen to be part of the South African Association Young Chef Club. It gave me the opportunity to get involved behind the scenes of Top Chef South Africa and where I got to work with Neil Anthony and Lorna Maseko. I have also had the privilege of being part of Four Seasons Hotel The Westcliff pastry department, Indaba Hotel pastry department and a cake artist at 180 Degrees Catering and Confectionary in Wynberg. I was also fortunate to gain some experience and knowledge in Dubai where I worked as a cake artist for a few months before joining corporate. I am excited to finally be doing what I love doing full time. My culinary journey has been nothing short of amazing and the best part is that it’s just getting started.


 Who are some of the celebrities you have made cakes for?

 Thembi Nyandeni, Basetsana Kumalo, Bonang Mathebe - for her House of Bonang bubbly launch, Celeste Ntuli, Ayanda Borotho and Thembsie Matu. I am thankful for the support I have received and the exposure they have given me on all of their social media platforms. It has grown my brand and I look forward to a long relationship.


 Who are some chefs you follow? 

The very first famous chef I followed was Buddy Valastro (The Cake Boss). He has been my role model ever since I heard of his show. I was also inspired by his story of how he dropped out of school after his father passed away to run the family bakery. I had the honour of meeting him in South Africa in 2014. I remember taking my portfolio to show him and his words were “Maybe one day you will be the Cake Boss of South Africa." I am also a fan of Jamie Oliver. He displays so much love and enjoyment from what he does. His drive and passion are contagious. I believe there is nothing better in life than to wake up and to do something you love and passionate about and that is exactly what Jamie is doing. Chef Reuben Riffel is one of my favourite local chefs whom I wish to one day meet. He has been so successful in his career and has achieved so much through hard work and determination. He has set a fantastic example for all South Africans who aspire to be great chefs one day.

 What are your favourite cakes/pastries and desserts to make?

I love making biscuits. They remind me of my childhood and the days my mom and I would spend hours in kitchen making biscuits for my grandmother when she came to visit. You can never go wrong with a classic vanilla cake. It is easy and quick to make and also happens to be one of my favourites. Malva pudding is my absolute favourite dessert, especially when it is served with a creamy homemade ice cream.

 Where do you see in five years?

I always take the time and effort to advance my career, skills, and knowledge. In five years, I plan to have acquired more in-depth knowledge in business, patisserie and sugar craft. Those new skills will help me advance my career and to use the knowledge I have gained to grow our bakery. I also aim to teach and pass on my knowledge to students less fortunate and who cannot afford the fees to go to a culinary institution.

  Would you recommend cheffing as a career?

Like any other job, being a chef is not easy. It is hard work and very long hours. You need to be passionate about it and be willing to put in the extra hours. I’ve had days where I wanted to give up baking and try something new because it got so exhausting. Every time I wanted to give up, I reminded myself how far I’ve come, where I want to go and the love I have for baking and cake decorating. The kitchen raised me and I’m driven by passion. One of my greatest experiences was when I made a cake for a one-year-old. Her parents came with her to collect the cake and she wouldn’t even let me touch her. When I came out holding the cake her face lit up and she gave me the biggest hug ever. I found so much joy in that moment; knowing that my hard work, time and love spent in making that cake was appreciated and brought so much happiness to this little girl. I’ve always been an artist. I use my cakes to present my artistic side. How I present my cakes is very personal: there’s a story behind every cake.

  Anything else to add?

I have always said and I still say that if a mosquito has the power to awaken an entire human family, you as a human being have the power to change the world. Don’t ever feel discouraged to chase your dream. There are so many people that are too afraid to take that chance, start a business or chase after their dream job. You have to go through some hard times before you live your dream. Allow the process, it will make you wiser and stronger.




 Social media: Instagram: @simphiwezondi Facebook: Simphiwe Zondi A philosophy of food: ETHOS restaurant - Mediterranean inspired



ETHOS – a stellar new restaurant in the heart of Morningside, Sandton, Johannesburg, which boasts a philosophy of Mediterranean cuisine. Food has always been more to the Mediterranean people than just sustenance. Rather, it is the spirit of what defines their romance and is the vehicle through which they express their love for the world around them. For generations, the shores of the Mediterranean have been deeply alluring: Embedded in its story is not only the warmth of its spirit, but the romance of its tales and its people - the feeling of timelessness brought on by its ancient and iconic landscapes. Synonymous with the depths of culture, beautiful in its historic and natural makeup, it will forever be compelling for the fables it shares: The Mediterranean will always fascinate us for what it reveals most – that humanity is more than just breathing…it’s alive! In Johannesburg, a world away, this philosophy finds a home. Far from the distant shores of the infinitely alluring, Joburgers also find comfort and culture in the culinary experience and how food brings us all together. Now, at ETHOS, that gastronomic delight reaches its apex as its creators look to bring you the ultimate Mediterranean experience through an immersive culinary affair with food. 





ETHOS has been a lifetime in the making and it’s more than just another restaurant, say founder Chris Tatsakis renown Joburg restaurateur– it’s an experience of the very Mediterranean soul that put us on this path in the first place. Italian, Greek, Spanish – all offered with astounding quality and an overwhelming sense of authenticity. In addition renowned chef Garth Shnier a culinary genius, and four up and coming South African chefs will lead the kitchen into the gastronomic promised land, while the overall visit will bring delight at every turn. Every detail has been thought out. From the menu to the interior, from the uniforms of staff to its extraordinary entrance, we have meticulously laid out the Mediterranean story, bringing extravagance at every corner and a message of authenticity. But, ever aware of the highveld’s tastes and the landscape that has come to chisel our own fables, ETHOS has been sure to embed authenticity within a local narrative - Our South African dry-aged meat will be cooked on charcoal bringing comfort to the experience, emboldening our Mediterranean flavours. By carefully picking only the best suppliers has ensured our Angus & Wagy beef comes from a renown farms Sparta and Woodview in the heart of the Free State, known for its abundant clean air and hand selecting for marbling ensuring every bite is filled with all the flavour you would expect from ETHOS.





 Flare is in no short supply explains Chris, and within the private dining room, a piece of the Med will join distinguished guests on a night to be remembered. The unique feature brings life to the dining experience, as will the herringbone wooden floor, tastefully used brass and organic Mediterranean textiles, specifically chosen to facilitate an escape - an escape to that world where the spirit of the Mediterranean takes over. Joining us is about history. About culture. About love. About soul. About integrity but most importantly it’s about food, those simple flavours that have been defining the Mediterranean since the beginning of time, and those exquisite dishes that will be with us to the end. That is ETHOS – philosophy of food.




 ETHOS will be opening its doors this August.

 For reservations, details and more, please contact Chris van Zyl 0723613968 & Helen Tatsakis 0844560200.


VDL's New Lunch Menu - Tempting the Tastebuds




Van Der Linde Restaurant's Executive Chef Amori Burger is creating a buzz amongst the Joburg foodie set with her new lunch menu which she launched recently at the popular Linden-based eatery. Says Burger: "Some of the dishes obviously lean more towards comforting, hearty food given the chilly weather this time of the year, but we have also retained a number of favourites because we know if we take them off the menu many of our regulars will not be happy." So diners can still order the popular beer battered kablejou and hand-cut chips; the fillet on the bone, served with red pepper aioli and chips; the mustard pork chop that comes with mash and a soubise sauce; the burrata and charred grapes with ciabbata and confit garlic and the various burgers - classic beef, parmesan-crumbed chicken and the chickpea and black bean patty, which is especially suitable for vegans.




 For the new main courses, Burger has created dishes such as Chorizo and Saffron Bucatini, which comes with a Napoli sauce and anchovy crumble; Grilled Sardines in Vine Leaves, accompanied by toasted cumin rye, lemon and dill vinaigrette and Pecorino cheese; Breaded Calamari with Pickled Vegetables, served with smoked paprika aioli and homemade potato chips; Potato, Leek and Manchego, a combination of slow roasted butter potatoes, charred white wine leeks and Manchego cheese; and the Beetroot Flatbread, which is crispy flatbread, beetroot hummus, honey roasted beetroot, pickled veg, Belnori phantom forest goat's cheese and tzatziki - a dish vegetarians will enjoy. For those on a tight lunchtime schedule who want something warm and satisfying, Burger is offering a bowl of steaming homemade soup - from French Onion to Seasonal Vegetable - which is served with freshly baked crusty bread, and which will change weekly.

 Says Burger: "I have designed the new dishes on the lunch menu to be hearty and filling and tasty but also added a little twist here and there to offer the customer something different, something unusual and something that will delight the palate." 




 Van Der Linde is located at 50, 4th Avenue Linden and is open from 07:00 to 22:00, Tuesdays to Saturdays and on Sundays and Mondays from 07:00 to 15:00. To book, call 010 594 5443.
Juicy Van Der Linde Dinner Menu perfect for Winter










Van Der Linde – which recently celebrated its first birthday – has become known for its distinctive and special cuisine.

Already a firm neighbourhood favourite in Linden, it has also become a destination restaurant thanks to its team headed up by Executive Chef Amori Burger who recently unveiled VDL’s new winter dinner menu.

Starters – which range in price between R65 and R125 – include the Asian inspired soft shell crab tempura which is accompanied by wakame seaweed, kimchi, lime and kewpie mayonnaise; light and fresh creamy buffalo burrata with candied pumpkin; roasted marrow bones in red wine jus served with sourdough and a herbed salad and unctuous charcoal grilled lamb tails with a raisin and mint pesto.

Other appetisers to whet the appetite include pani puri crispy dough balls filled with potato, yellow dahl, onion, tamarind, coriander chutney and Burger’s fun take on chips ‘n’ dip – potato churros topped with salt & vinegar dust accompanied by a sour cream and chive dip.

Diners are spoilt for choice with a selection of main dishes which are perfect for the colder weather.

Choose from the braised short rib which is served with bone marrow croquets, carrot puree and chorizo; the black pepper crusted beef fillet with a Cognac sauce or the pan-fried sea bass, with a yellow curry and Kashmiri masala pineapple.

Other options include potato gnocchi with lamb shoulder ragu and gremolata; mushroom truffle ravioli and deboned quail with apricot stuffing, mash potato, roasted fig, pancetta and an apple cider bread sauce.

Mains cost between R135 and R220.

Finish off the meal with one of Burgers' desserts (around the R75 mark) such as her award-winning crème brûlée; fynbos poached peaches served with basil and olive oil jasmine mousse accompanied by candied pineapple and coconut crumble or dark chocolate tart that comes with green strawberries and cream.

VDL’s signature meals to share for two (R220 to R350) are still a firm favourite on this new menu and include tomahawk steak with bacon and blue cheese dressing; the succulent country roast chicken accompanied by sautéed vegetables and a herb gravy and the vegetable curry with okra, sambals, chapatti and poppadum for non-meat eaters.

Says Burger: “We have been planning our winter menu for a number of months according to what is available at this time of the year and what our patrons enjoy. We source the best ingredients and let them speak for themselves.

“We believe there is something for everyone on this menu – from those who want robust winter dishes to our vegan patrons who want as much thought and effort put into their dishes as we do for the meat eaters.”

Named after the man who founded Linden, Johannes van der Linde, VDL restaurant also incorporates a bar and a bakery area. In addition to this new winter dinner menu, the restaurant offers separate breakfast and lunch menus as well as a dedicated vegan menu. Its wine list includes a range of award-winning local and international wines.

VDL is open for breakfast, lunch and dinner Tuesday to Saturday and for breakfast and lunch on Sundays and Mondays. The address is 50 4th Avenue, Linden, Johannesburg. Bookings on (010) 594 5443

Social media:
 

  • Facebook: /vdlrestaurant
  • Twitter: @vldrestaurant
  • Instagram: vdlrestaurant
  • Web: www.vdl.restaurant

COME DINE WITH ME SA SEASON FINALE


It’s the final week of season five of Come Dine With Me South Africa and it’s heading to Cape Town to witness the last bunch of competitive hosts cook up a storm. The finale sees hippy-at-heart Yvette, chilli king Brian, pescatarian fundraising pro Rasheda and good-time guy Imtiyaaz all providing a big dose of Cape humour, but who will come out on top?


 Night one falls to extrovert and hippy Yvette to host. Kicking off this week’s battle of the chilli’s, Yvette starts her menu off with peri peri chicken livers, lamb shanks for mains and concludes with poached pears for dessert. Yvette’s love-filled prep, positive energy and talk-a-minute nature sets the bar high. With an evening filled with banter, fun and hilarious comments–will it be the winning night?


 Night two and its home-growing chilli expert Brian’s turn to host. In an attempt to turn up the heat in the competition, Brian serves his guest a menu of butter chicken with spoon bread for the starter, a lamb vindaloo for mains and a ginger pudding for dessert. A profusion of sweat, hundreds of chilli and talk of the Cape sees Brian plod his way through prep but forget to dress to his own disco theme! Can Brain stand the heat in the kitchen and come out the chilli king, or will his evening burn his guests’ taste buds away and land him some tepid scores?


 Night three falls to serial entertainer and avid pescatarian Rasheda to host. Out to win it, Rasheda’s menu consists of smoked mussels and roti starter, butter chicken curry (for the second night in a row) for mains and an elachi and rosewater panna cotta with pistachio brittle for dessert. Her prep doesn’t quite go to plan and Brian fails to follow the ‘Spice Around the World ‘dress code, resulting in the night getting off to a rocky start, but will Cape Town’s self-appointed queen of entertaining do enough to impress the others and beat the previous two nights?


 It’s night four and the pressures on for barman Imtiyaaz to win the cash prize. While charming his guests to tears with a series of heartfelt gifts and gestures, does he have a menu to match? All with cryptic titles, he serves his guest ‘Who Lies in a Pineapple Under the Sear ‘for starters,‘ Prawn to be Wild ‘for mains, and a ‘Berry Beautiful Say Cheese ‘dessert, he’s in with a fighting chance. Brian tops the night by doing the splits on the dance-floor but who will steal centre stage when the winner is revealed?

 CONTESTANT PROFILES:






Left to right: CDWMSA episode 13 contestants, Imtiyaaz, Rash, Yvette and Bryanie



Name: Bryan (Bryanie) Torien

Occupation: Head of Operations at Dunstan Thomas Consulting

Hosting menu: Butter Chicken starter, Vindaloo as mains, Ginger pudding and homemade custard with roti’s, breads and sambals. (Bonus the pot of chilli for those daring enough to taste)
Why did you audition for the show? I love food and I love to create food. I also enjoy the format of the show and the narration by Dave Lamb – he is so funny. I also wanted to showcase people from the Cape Flats and their love to have a good time and celebrate our “Yaardt Culture”.


Name: Imtiyaaz Hart
Occupation: Media Coordinator and part-time bartender
Hosting menu: Pineapple salad with seared steaks, thai green prawn curry, raspberry cheesecake with Turkish delight ice cream
What’s been your biggest dinner party disaster to date? I cooked seafood and no-one at the dinner party liked fish.


Name: Rasheda (Rash) Van Den Hurk
Occupation: Events and PR co coordinator
Hosting menu: Smoked mussel pots, butter chicken curry with roti, panna cotta with rose syrup and pistachio
What’s the one thing people would be shocked to find out about you? That I was a full on hippie – I travelled the world with a backpack!


Name: Yvette Louw
Occupation: Housewife
Hosting menu: Peri peri chicken livers, lamb shanks with mashed potato, poached pears with homemade ice cream.
How would you describe yourself? Amazing, fabulous, funny and inclined to suffer from foot in mouth disease.


  • Episode 13 airs on 03 June 2019 at 8PM on BBC BRIT (DStv channel 120). Repeated on Wednesday  05 June at 9PM and again on Saturday 08 June at 7PM




SOCIAL MEDIA TAGS:
#ComeDineSA
Twitter: @BBCSouthAfrica
Instagram: @BBCStudiosza
Facebook: @BBCBritSA

Franco takes being a chef in his stride


Chef Franco Buys had just landed his dream job in Qatar when he mysteriously lost the use of one of his legs and thought his culinary career might be over.



However, Buys – who trained at Capsicum Culinary Studio in Johannesburg and who now lives in Weltevreden Park – had always wanted to be a chef and was determined to walk again and get his goal back on track.



Now a sous chef at the prestigious Four Seasons Hotel The Westcliff in Johannesburg, he tells his story which he says “has more action than a Rockyfranchise and more drama than a top soapie combined.”


You lost the use of your leg while in Qatar – how did that happen and did you think that your food dream was over?

I learnt that your life can change in one moment. I woke up one morning and couldn't move my leg due to excruciating pain. I had numerous tests over the months that followed. It was only later that an MRI scan found I had necrosis in my hip. By then the damage was done and I needed surgery which I underwent back home in South Africa. My rehabilitation took two years. I had a lot of time lying flat on my back to think about what to do next. The answer remained the same – I wanted to be a chef. Dreams only end if you give up on them.



What was your journey through Capsicum Culinary Studio like?

It was a stepping stone to my future. I walked into Capsicum with one goal – to work hard.
Capsicum showed me exactly what to expect in the real world and how to prepare for it.



Why did you want to become a chef?

For as long as I can remember, I’ve always loved eating food. Also, people will always need to eat, so you will always have a job. My childhood on my grandparents’ farm in Polokwane also moulded a lot of my journey.


What is your best food memory?

When I was asked to create a menu for the South African ambassador and 200 of his guests in Qatar for National Day. That was the day I knew that I was on the right path.


How do you believe SA chefs and restaurants compare to those internationally?
We can hold our own and we've proved it. South Africa is such an awesome mash up of culinary deliciousness; that’s why people always come back for more.



What do you do to stay current on new trends?
I do what every normal chef does. After a long shift in the kitchen, I go home and sit on YouTube and Instagram following, reading, questioning and soaking up all culinary knowledge and information. All it takes is one moment, one idea to ignite the fire in your food soul.



Describe some latest industry trends.
I love the current “farm to table” and “head to tail” trends because that’s how I was raised, spending ever summer holiday on my grandparents’ farm learning where food came from and how to harvest it. We want future generations to enjoy what we have and to do that we must keep it sustainable. It is vitally important that people know where their food comes from.


What would be your advice to those considering studying cooking or hospitality?
Find someone to mentor you, (if you can’t find someone… ask me) and never stop learning. This is the toughest, most gratifying job on the planet. Find your passion and don’t stop until you’ve won.

MONDAYS BELONG TO IWISA


South Africa’s No1 maize brand takes the new IWISA No1 parboiled quick cook samp experience to the people ‘Mogodu Mondays’ are a joyous culture in South Africa wherein many make a celebration of the most unpopular day of the week by turning it into an enjoyable time over great food with friends and family. ‘Mogodu’ (tripe) is often enjoyed with a side of warm great-tasting samp. IWISA No1; the trusted maize meal brand in South Africa since 1956, has recognised this vibrant culture and amplified it by launching IWISA Mogodu Mondays.


Iwisa Mogodu Mondays is a series free national events that aims to grow the culture of togetherness
over a warm plate of Mogodu and Samp. This comes after Iwisa introduced their new parboiled quick cook samp which boasts the benefits of retaining the same renowned great taste but has reduced the preparation time to 1 hour 30 minutes. The events encourage people to come together and experience
Iwisa No1's new but iconic samp while connecting friends and family in a warm and welcoming ambiance with great entertainment.

Mogodu Mondays launched June 2018 in Soweto and has gained popularity within the township restaurant market. "I love IWISA samp as it cooks quicker.We get so busy we don't have time to cook samp the whole day so this product helps us a lot!" says Meli Morewane, the owner of Meli Lounge in Soweto. Durban born Kirsten Shaw takes the U.S






Thirty-year-old South African Kirsten Shaw has been offered a culinary job of a lifetime – to be an executive sous chef for all of Michelin starred Dominique Crenn’s four US restaurants, including the three-star Michelin restaurant Atelier Crenn, in San Francisco.

The Kwa-Zulu born Shaw has worked around the world including a number of Michelin restaurants in France.

She answered some questions from Paris where she has recently been holding a series of pop-up restaurant experiences.

Tell us about the job offer in the US and what you will be doing?

I have spent the last year at Atelier Crenn in San Francisco, working on a trainee visa, but had to leave when my time was up. Dominique Crenn invited me to come back as an Executive Sous Chef for all three, soon to be four restaurants under her name. The opportunity for growth in this position is unprecedented for me, as I will be working as a mercenary chef, coming in to replace, work with or head any of the kitchens in need of assistance.

When did your passion for food start?
I never knew I wanted to cook. Growing up I was very happy eating Bovril on toast every day! It was only after university, when at the age of 23, I packed my bag in search of a teaching job in Vietnam that I truly discovered the magic of flavour associations and feeling almost out of breath after a meal. It was transcendent. From there, I realised I could make other people feel as good as I did, and a new creative world, with infinite possibilities opened up to me. From there, I spend all my weekends (and money) in Vietnamese and Thai cooking classes until I realised it was time to take it to the next level, and invest in a culinary education at the age of 25.

Where did you grow up?
I grew up in Durban North until the age of 12, terrorising the neighbourhood with the local boys, swimming and surfing. From there, we were uprooted and moved to a small town in the French countryside, where we had to adapt to a very different way of life.

Where and what did you study?
After French high school, I moved to England to study English and history in Bristol. It was only six years later that I moved back to Durban to study culinary arts at the 1000 Hills Chef School.

Where are some of the places you have worked?
I started my career in a 2 Michelin Star restaurant in the Loire Valley in France. The Hotel and restaurant were gorgeous, the chef a self-taught culinary master in French technique, but an absolute tyrant in the kitchen. It was a true eye opener to what a traditional French kitchen really was. I must have cried every Sunday for 18 months without fail. I learnt the hard way. They like to break you down, rid you of your childish aspirations, and build you into a machine. I hated it but I stuck it out, I knew I had to do the time. It was really when plates hit the pass, that I realised how fortunate I was to work in such a stellar environment.

From there, I needed a breather and a mentor. I was hired by Eric Guerin, a Michelin star awarded chef I wanted to work with him, not because of his Michelin status, but because he was a spokesperson for condoning violence in the kitchen. He spoke out against famous chefs who had reputations for physical and emotional abuse. I looked to him for personal inspiration, I knew I never wanted to be one of those chefs who ruled with an iron fist, yet I had been shown no other way.

The restaurant - Le Jardin des Plumes (the Garden of Feathers) was hidden away in Giverny, in Normandy, home to Monet and Renoir, impressionist painters who sought inspiration through natural sources. We looked to do the same. Our plates were Eric’s canvases, and we wove a deep interpretation of the local area.

After two years, I headed for Paris, working at a funky up and coming bistro, as their grill chef. The ‘Grill’ at this point was an understatement, it was a three-meter-long open fire pit, with French rotisserie and smoker. We sent out over 200 covers a day, grilling anything from arm length long John Dory’s to perfectly manicured pigeons. It was the most physically demanding chef job I have had to date.

After four years of high-pressure French restaurants, I escaped and took to the seas on a large sailboat, enjoying the carefree environment, the fresh air, fishing and cooking enormous tuna and Mahi Mahi off the back of the boat, swimming in the middle of the Atlantic Ocean on a calm day, exploring Caribbean produce and the island way of cooking.

                                                                                                                      



Did you have anyone special who mentored you in your career?
I’ve been lucky enough to have met and worked with many inspirational chefs, all of which have in their own way looked out for me, shared their knowledge and passion, but my hot kitchen lecturer, Jade, at The 1000 Hills Chef School was a true motivation and was/still is a force of nature, compassionate and committed to each student.

What is your food philosophy?
I believe that in order to move forward and innovate, we need to remember where we come from. Steve Jobs said we need to connect the dots in reverse. I feel like food nowadays is a journey, or a reflection on our life experiences, and to truly create something beautiful and delicious, you need to reflect what is in you, and the path you have created to get to where you are. It is what makes sense to me. 

What kinds of foods do you think are underrated?

Mac and cheese, it’s a crazy carb overload, but so worth it! Especially with truffle and bacon!

What are your favourite three dishes you like to prepare?
I love Middle Eastern food - and it’s great for vegetarians/vegans, my favourite is tabbouleh, hummus, falafels and roasted aubergines in sesame.

What do you believe are the latest food trends?
Minimising food transformation and food waste. We are becoming more aware of our environmental foot print, and as part of a consumer industry, it is our responsibility to lead in the right direction. 

Do you do the cooking at home and what is on the menu?
Lots of Thai food!!

What is your favourite dessert?
Milk tart.

Your favourite kitchen tool?
My favourite tool is undoubtably my stainless steel and wooden chop sticks from Japan. They sit tucked into my apron at all times. At Atelier, it was a tool I couldn’t do without. Whether you are working the grill, checking the temp of your proteins/water bath, or spinning around to plate, they are the most efficient and precise tool to work with. And they look pretty cool, too. 

Is there anything food you don’t eat?
Foie Gras, I’ve never been a fan, my French friends think I’m nuts!

What other chefs have inspired you?
Dominique Crenn is a real inspiration. Professionally she drives and motivates her team, she is undoubtably talented, and a real artist. She visualises what she would like, and brings the right people and components together to create a magical dish.

Who is your foodie icon(s)?
I loved the late Anthony Bourdain - his casual yet incredibly knowledgeable approach to food, his capacity to enjoy a dirty burger, as well as a 3 Michelin star meal. He was a traveller and a rock and roll star.

The one dish you still want to master?
Soufflés - just the idea of a making a soufflé gets me breaking out in cold sweats! 

Your favourite three ingredients
Lemon grass, garlic and tomatoes.

What advice would you give to a young, ambitious chef who is just starting out in the industry?
Stay humble. Be open and kind. Chef school is obviously a vital part of your education, but go into each new kitchen with an open mind, like a clean slate, and be prepared to soak up very small detail you see, whether it’s a hand gesture that saves time, or the way the fridge is organised. Every chef appreciates a keen eye, even if it’s not always verbalised.


  

Cassia - Serving Fabulous Food in a Stunning Setting

Cassia Restaurant is sitting pretty – literally.

The acclaimed restaurant, headed up by the genial Warren Swaffield, with Chef Barend Gouws in the kitchen, is regarded as one of the culinary gems of the Durbanville Wine Valley and is situated on the picturesque Nitida Wine Estate which boasts numerous award-winning wines. Located at the edge of a dam, it boasts stunning views of the valley with the Drakenstein Mountains as the backdrop.
 
At Cassia, simplicity reigns supreme – from the rustic fare with a contemporary twist, to the beautiful minimalist and relaxed setting. We spoke to Swaffield about the restaurant which has been charming diners for the past 11 years.




Tell us a bit about Cassia and your aim with it?
Cassia Restaurant is like one my children - still a work in progress but with all the great values that I feel I inherited from my parents and hope to pass on to my kids. In other words, we have a philosophy of what we do, we do to the best of our ability and we do it consistently. It is a place for people to come to, knowing that they will have a fantastic dining experience with excellent service and feel comfortable in beautiful surroundings.
 
What are your favourite three dishes on the current menu?
We have become renowned for our pork belly and people travel far and wide for it. We change the sides, but never the method of cooking it – it is one of Cassia’s signature dishes.
Our sous-vide lamb rump is really tender and full of flavour while the smoked Stanford potato gnocchi starter is gnocchi with a twist. You need to come and try it to see what I mean.
 
When did your passion for food start?
At around the age of seven. I remember sitting on the kitchen counter watching and sometimes “helping” (at that age I do not know if I was helping or hindering), my mom cook dinner for the family.
 
Where and what did you study?
I studied for three years for a national diploma in Hotel Management, at the Technikon Witwatersrand, which I completed in 1992. Places I’ve worked at include The Johannesburg Sun and Towers, The Cascades at Sun City, St Albans Hotel in the UK, The Crabmill Inn (UK), The Boot (UK), Courchevel France, The QE2, Seven Seas Mariner and Voyager (cruise liners).
 
What do you believe are the latest food trends?
Veganism and vegetarianism are very much in, although I loathe to say it, being a carnivore myself. People are becoming very health conscious and restaurants have to adapt. Most chefs today are looking for local, small producers who concentrate more on quality than quantity.
 
What is your favourite dessert?
Warm, melt in your mouth chocolate fondant with home made Amarula ice cream, you cannot beat it!
 
Your favourite kitchen tool?
A sharp knife.
 
Is there anything food you don’t eat?
I must confess I am not a huge lover of offal, the smell of kidneys is not my favourite, although working with offal is very interesting and you learn a lot of different preparation and cooking techniques.
 
Who are your foodie icons?
Marco Pierre White for being ahead of his time in the ‘90s and Gary Rhodes for being a traditionalist and classic old school chef. Today, I must confess I like the style of food Jamie Oliver cooks and his attitude towards food.
 
Your favourite three ingredients
Salt, you cannot cook without it! Chocolate and chilli.
 
What advice would you give to a young, ambitious chef who is just starting out in the industry?
Do not become a chef to make money! Become a chef because you love cooking and the rest will happen. If you dig your heals in and take whatever this industry has to throw at you, and believe you me there are some nasty things that will be thrown your way, you will be successful.
 
Your favourite food and wine pairing?
It has to be without doubt Nitida Riesling with a Malay style curry. I love the refreshing fruity notes that the curry brings out in the wine.
 
Anything you want to get off your chest?
Television has impacted our industry in both a negative and positive manner. On the positive side, we have many young talented chefs choose our industry because of what they have seen on TV. However, many young people have a very romantic impression of what being a chef entails. They spend three years studying, spend a lot of money over that period and the minute thay have to do their in-service/practical time in the industry they realise it is not for them. This is primarily due to the “sugar coating” of what life in the kitchen is about. There is no mention of the personal sacrifice, the long hours on your feet, the cleaning of ovens with a toothbrush and the Saturday nights sweating your butt off whilst you mates are out partying. But I still would not have changed a thing! The kitchen has had a huge influence in making me the person I am today
. Capsicum and The Private Hotel School partner with leading Swiss hospitality school



South Africa’s largest chef school and the country’s leading hospitality educator have signed an agreement with a leading international organisation which means that its students will now have the opportunity to obtain a BA degree in culinary arts and hospitality.

Both the Capsicum Culinary Studio and The Private Hotel School (TPHS) have partnered with the renowned Business & Hotel Management School (BHMS) in Lucerne, Switzerland, which allows forthe exchange of teaching and professional experiences between both schools.

Students who have successfully completed the three-year Level 6 QCTO Occupational Certificate: Chef at Capsicum will be given direct entry to the final year of the BA degree in Culinary Arts at BHMS. TPHS graduates who successfully complete the Advanced Certificate in Hospitality Management (NQF Level 6) or Diploma in Event Management (NQF Level 6) will be given direct entry to the final year of the Bachelor BA Degree in Hotel and Hospitality Management BHMS.

Students will be helped with a paid internship in Switzerland or elsewhere overseas, as well as international work placement assistance after completing their BA degree.

Capsicum Culinary Studio is the largest chef school of its kind in South Africa with six campuses throughout the country and graduates who work around the world. Capsicum has branches in Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria which collectively maintain a 95% pass rate. It also has more local and international accreditations and associations than most chef training institutes in South Africa.

In its 13 years of operation in Stellenbosch, The Private Hotel School (TPHS) has become renowned for offering exceptional hospitality training and higher education. Many of the institution's alumni have gone on to establish themselves in 5-star hotels and award-winning restaurants both locally and abroad and almost 100% of graduates find employment upon completion of their courses.TPHS has also launched a new campus in Rosebank, Johannesburg.

Says Capsicum and Private Hotel School MD Renee Hill: “We are thrilled with this new partnership which will afford our students and graduates ever better opportunities in the industry.”

Capsicum was acquired by ADvTECH in 2016 with TPHS joining the ADvTECH stable last year.

JOIN GRAVITY AND DJ ED FOR BIKE RIDE IN LINDEN! The streets of Linden will never be the same again… Gravity Café is hosting their first ever Bike Ride where all those who have a Bike are welcome! Gravity owner Rob, a fellow Biker who is synonymous to the Linden Community, which is only 10km away from Sandton, is proud to host Bike Ride with DJ Ed on the decks and to warm up the winter evenings for everyone who loves a good bbbbrrraaaaaappppp! Beers, Burgers, Bikes and Wine will be the order of the day, for just 120 bucks. Your arrival gets you your entry into a lucky draw to win a custom-made fire pit from Relevant Projects which is a perfect fit for Biker Chapter Meetings and Rallies! Gravity Café, a 2018 RASA Award Winner is a rustic, local-is-lekker inspired restaurant, designed to bring guests only the freshest of food; with a huge emphasis on quality, great portions, accommodating of dogs, vegans, and most importantly being as environmentally Green where possible. Their drinks menu is carefully handpicked with wines, signature cocktails and is completed with TNT Brewery for their beers. DJ Ed, a local Joburg DJ who grew up in Linden has been playing professionally since 1999, working across the country, playing solo or collaborating with live acts. He plays for all sorts of functions from your local birthdays, weddings to your big corporate and sporting events too. Follow the Conversation on Social Media with the handle: Twitter.com/cafe_gravity, Instagram: gravitycafelinden and Facebook: gravitycafelinden with the #GravityDelicious For bookings please call 011 888 3810 or info@gravitycafe.co (yup no .co.za or .com) Hook up with your bike buddies and ride through – ALL bikes welcome (big or small)!
Season 5, Episode 10 heads down to Joburg South



On Monday 13 May at 8PM on BBC Brit (Dstv Channel 120)

Get ready to watch the tenth episode of Come Dine With Me South Africa, as three meat-

lovers and one vegetarian come together in the South of Johannesburg to experience (New)

Meat-free meals, diva’s, bizarre ballet masterclass and delightful banter





Left to right: CDWMSA episode 10 contestants, Nontsi, Makho, Jana and Vusi


CONTESTANT PROFILES:












Name: Jana Rau

Occupation: Zoologist student and dance teacher

Hosting menu: Starter of asparagus and parmesan baby pie, mains of veggie cottage pie, and olive oil chocolate mousse for dessert

Any kitchen tips/ hacks to share? To separate an egg, crack the egg into a bowl, squeeze aplastic bottle over the yolk and release to suck the yolk up.



Name: Makhosonke (Makho) Cyril Manyoni

Occupation: Engineer/ DIY enthusiast
Hosting menu: Starter of stuffed mushrooms, snoek and avo bites, mains of Gusha (lamb) potjie and dombolo (dumpling) and jelly, custard and chocolate mriviti as dessert.
Vegetarian menu option: Starter of stuffed mushrooms with brinjal and avo, mains of chickpea curry and dombolo (dumpling) and jelly, custard and chocolate mriviti as dessert.
What can your CDWMSA guests expect from your night? Lots of laughter!



Name: Nontsikelelo (Nontsi) Jiyane
Occupation: Attorney
Hosting menu: A sea food delight starter, mains of duck confit with pak choi and a chocolate tart as dessert
Vegetarian menu option: Starter of beetroot, butternut and feta, cauliflower steak for mains and a chocolate tart as dessert
What’s the one thing people would be shocked to find out about you? I am very sweet. I think there’s an expectancy, from others, to be rude when you’re a lawyer.




Name: Vusi Ndlovu
Occupation: Accountant
Hosting menu: A starter of tuna and rice balls, mains of homemade noodles and crispy duck, dessert of Crêpes with almond cream and berries.
Vegetarian menu option: A starter of Arancini rice balls, mains of homemade noodles and haloumi, dessert of Crêpes with almond cream and berries.
What’s the one thing people would be shocked to find out about you? Not much of a shocker, (I think), but I’m an accountant with several tattoos and body piercings – so rather different from the stereotype maybe?



  • Episode 10 airs on 13 May 2019 at 8PM on BBC BRIT (DStv channel 120).
  • Repeated on Wednesday 15 May at 9PM and again on Saturday 18 May at 7PM

SOCIAL MEDIA TAGS:

#ComeDineSA

Twitter: @BBCSouthAfrica

Instagram: @BBCStudiosza

Facebook: @BBCBritSA




Celebrate Mother’s Day at Dolci Café with Jozi’s renowned daughter and mother team




What better way to celebrate Mother’s Day on Sunday, May 12, than at Dolci Café, headed up by Chef Jackie Righi-Boyd with assistance from her beloved mamma Luciana Righi?
Firmly established as one of the city’s best-loved trattorias, the restaurant is offering a special Mother’s Day set luncheon menu.


STARTERS
 Insalata Caprese - A favourite Italian salad of layered slices of tomato and Mozzarella lightly drizzled with an olive oil dressing.
or
Passatelli in Brodo - homemade pasta made with Parmesan, eggs & nutmeg served in a clear broth.
or
Sticky Beef Cubes - Beef cubes tenderly cooked in a sweet homemade BBQ sauce and served with a slice of toasted sourdough.

or
Melanzane Alla Parmigiana - Brinjals layered with Parmesan cheese in a Napolitana sauce.


 MAIN COURSE
 Pesce Al Forno – Kingklip, oven baked, topped with Napoli sauce, capers and olives served with potato bake.
or
Risotto Ai Porcini - Italian risotto served with a porcini mushroom sauce topped with Parmesan cheese.
or
Beef Roast – Succulent roast beef served with spinach and roasted potatoes.
or
Pollo Cacciatora – Chicken braised in tomatoes and Italian herbs served with potato wedges.


 DESSERT
 Dolce Della Nonna - Luciana’s mother and Jackie’s grandmother’s famous dessert, comprised of layers of zabaglioni, cream, amaretti biscuits, pecan nuts and dark chocolate.
or
Tuscan Chocolate Slice – Flourless chocolate cake with hazelnuts served with a poached pear.
or
Ebony & Ivory Mousse – Traditional chocolate & vanilla mousse.
or
Almond Bread & Butter Pudding – A twist on the traditional bread & butter pudding – made with croissants & toasted almonds.


CHILDREN’S SET MENU (under 12)
 Starter - Chicken strips
Mains – Spaghetti Bolognese
Dessert – Ice cream and chocolate sauce


The cost is R350 per adult and R120 per child under the age of 12. Booking is essential and can be made by calling 010 900 2274.

Chef Jackie is known for her fabulous desserts, cakes and pastries and trained in Italy as a pastry chef. Her mother Luciana Righi – formerly of Assaggi, Tre Nonni and Amarcord fame – has joined her daughter and the team at this friendly neighbourhood eatery.
 

Says Jackie: “Dolci Café is a truly family affair and I love it! My mother imparts years of invaluable information that no book or course can teach you but that an expert can pass down to you. I’m thrilled to be working alongside her this Mother’s Day!”

Dolci Cafe is fully licensed and offers an array of top South African and international wines. The address is Shop 6, Lancaster Village, 28 Clarence Avenue. Craighall Park, Johannesburg. Telephone: 010 900 2274.

Social media:

  • Facebook: /DolciCafeSA
  • Twitter: @Dolci_SA
  • Instagram: dolci_sa
  • Web: dolci.co.za
Award-winning Indian restaurant opens at Montecasino



Norwood’s renowned Thava Restaurant is bringing a fresh new take on Indian cuisine to Montecasino, with an authentic menu of tasting and sharing options, main courses and, in a first for Montecasino, gourmet street food served from a traditional Indian food cart.

Thava has earned a well-deserved reputation over nine years as one of Joburg’s finest Indian restaurants, with a menu that reflects recipes handed down to owner Mathew Abrahams by his mother. Mathew, originally from Kerala, a state on the south-western Malabar coast of India, and ChefPhilippe Frydman, who has been the consultant for Thava since it started, are continuing to deliver the Indian cuisine “with a difference” at the new Montecasino restaurant. Adding an innovative edge to their restaurant, Thava brings a gourmet food cart concept to Montecasino, offering Indian street food to passers-by and a casual sit-down area for those who want to sit and watch the world go by from the centre of the action at Montecasino, opposite Skoobs and near the grand staircase entrance.

Thava’s menu features Indian cuisine using the freshest local ingredients and aromatic spices in a unique manner, all designed for sharing, tasting, experiencing, and enjoying. All Thava’s chefs are from India to retain the feel of the ‘old country’.

Thava’s menu includes an array of vegetarian, lamb, chicken or seafood dishes; fragrant curries, biriyanis and stews; spicy tandoori and masala dishes, all served with traditional breads, rice dishes and side dishes of freshly prepared chutneys, pickles or vegetables. A reviewer of the award-winning Thava Norwood restaurant noted, “The large number of Indian patrons bears testimony to the standard of the cuisine.”

The food cart menu features dishes designed for takeaway, including Tandoori Bunny, Paani Poori, Momos, Vegetable patties, Panjabi chaat, and more. Customers place their orders with any manager, collect their orders from the window or trolley, and then can sit and eat on the terrace or move around the streets of Montecasino with their bite-sized dishes.

The restaurant is inviting and exclusive, with artworks and statement pieces that each carry a symbolism and story of their Indian heritage. The imposing carved wooden doors that fill the space of a facing wall were brought from India to provide a unique and spectacular backdrop to the restaurant. “This door is about 250 years old and represents the ancient India,” says owner Mathew Abraham.

Mike Page, Operations Director and Complex GM of Montecasino, welcomed the new addition to the property’s extensive restaurant offering. “Many Joburg residents already know and love Thava from their Norwood restaurant, and this new Montecasino branch takes an already great restaurant to the next level. Thava Montecasino has the same exceptional commitment to delivering food that is authentic, real and true to its heritage – but blended with a dash or two of innovation – something we pride ourselves on at Montecasino. This is Indian food at its best, in a prime location, with a beautiful interior and a funky street food vibe to bring it all together. It is certainly delivering on Montecasino’s promise that ‘We’ve Got It’.”



For more information, visithttps://www.tsogosun.com/montecasino/restaurants-bars/restaurants/thava-indian-restaurant.

Trading hours:
Sunday - Thursday: 11h00 - 22h00
Friday and Saturday: 11h00 - 00h00

Contact details:
Tel: 011 465 1306
Email: thavamonte@thava.co.za
Website: www.thava.co.za
Facebook Page: @ThavaCuisine

FANCY YOURSELF SA's NEXT GREAT CHEF?
Win one of seven Capsicum bursaries worth nearly R750 000



Could you be South Africa’s next great chef? Are you happiest when you're cooking up a storm in the kitchen? If the answer is a resounding yes, then you should enter Capsicum Culinary Studio’s exciting competition to win one of seven bursaries worth almost R750 000!

The ultimate prize in the competition is a three-year chef programme (QCTO accredited) worth R200 000, which includes a full chef uniform, ingredients and a chef's knife set. There are also six regional bursaries for a one-year programme worth R90 000 each.

Capsicum Culinary Studio is the largest chef school of its kind in South Africa with campuses in Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria, which collectively maintain a 95% pass rate. It has more local and international accreditations and associations than most chef training institutes in the country and a large number of graduates living and working abroad.

To enter the competition, contestants must create a dish - sweet or savoury - using a red capsicum pepper or any other red ingredient; take a good, clear photo and upload it onto your Instagram page and use the hashtag #CapsicumTalent.  Contestants will also have to enter their details at www.capsicumcooking.com to qualify for the competition.

Following the judging of all entries, finalists will be chosen to participate in a cook-off on June 28 at the Capsicum’s campus closest to them, where they will have to prepare the dish they entered on Instagram, using their own ingredients.

The winners chosen at each campus will then compete in a national cook-off, using ingredients from a mystery basket, which will be held at Capsicum's Rosebank campus in Johannesburg on Saturday, August 31. Transport to and from Johannesburg will be provided for all regional semi-finalists

All information, competition details and rules and regulations are also available at www.capsicumcooking.com
A fine trip for the tastebuds


Image result for la petit maison melville


Another restaurant opens up in Melville - but it’s like no other. It’s a tiny, exquisite slice of a place and it is fine dining – degustation et al. It’s called La Petite Maison and that may sound French. You’ll be surprised.

Chef Tyeya Ngxola is South African, Michelin-restaurant trained. Chef Tim Stewart is South African, Michelin-restaurant trained. They met in Italy while training in an ancient castle. This restaurant with the French name is the resultant restaurant with the South African ingredients, the French-method cooking.

Their menu is a map of South Africa, each one of the seven dinner courses inspired by a different South African place. It’s a delicious gastronomic journey across our beautiful country. The current seasonal dinner menu’s journey begins in the Kalahari of the Northern Cape with a dish inspired by what the local Khoi San people do - and ends in Ficksburg with a gasp at the beauty of what these two chefs have created from semi-bitter Guanaja chocolate and the berries of cherry country. The weekday lunch menu currently features a platter of South Africa-produced charcuterie, paired with a special glass of wine.

Having been open in the ‘soft’ practising way since late January, the two owner-chefs declare they’re ready to launch for real now.
Both owners contribute to their wine cellar stocked with the very unusual, all from South Africa. Most of the labels are relatively unheard of, with tiny production lines: exciting, excellent wines you need to taste to believe.
The décor is deeply romantic, maybe a little French, in dark greys and blues, with a glowing yellow velvet sofa that usually gets taken first. The restaurant only seats 21 guests downstairs and six at another counter alongside the kitchen.

Image result for la petit maison melville       Find La Petite Maison at the top of 7th Street, Unit 4 of number 1. Bookings: 
078 280 0493
Talking food trends with Van Der Linde's Amori Burger


Effervescent Executive Chef Amori Burger – who television viewers got to know during six seasons of Via’s Op Die Spyskaart – is the driving force behind the ongoing success of Johannesburg’s acclaimed Van der Linde Restaurant.

Burger is currently working on the eatery’s new breakfast, lunch and dinner menus as well as a separate vegan menu that will offer some very special dishes to those who prefer a plant-based diet.

Here, Burger talks about upcoming food trends, her crush on David Higgs (actually, his recipe book) and shares two of her recipes.

What are some current food trends?
People are focusing more than ever on following a healthy diet. Smart foods, probiotics and ancient grains are becoming part of our daily menu. We are looking at vegetables that contain the most protein such as spinach and brussel sprouts. Cabbage is a staple in so many countries – think of dishes such as sauerkraut (German), kimchi (Korea), knieperkohl (Germany), bubble and squeak (the UK) and many more. Fermentation is also on trend. Many restaurants are already playing around with it but I think it will blow up this year (pun not intended!). Also, the use of savoury ice creams in desserts. 

What can we expect to see on the Van der Linde menu this year?
We are moving more and more into simple dishes and simple food. Chefs are not manipulating the ingredients but keeping them as true to their natural form and flavour as possible. We are going to introduce more unusual grills such as Denver (chuck) and Skirt steaks. I am also going to be spending a lot of time in the bakery, doing more unusual breads and pastries to set us apart from other bakeries in Johannesburg. We have already received so many accolades for our different breads and croissants. We're considering homemade hot cross buns for Easter!

Can you tell us about your vegan menu?
We have always had vegan options on the menu but at the end of last year we decided to do a separate vegan menu so we can offer more to those who prefer a plant-based diet. We have breakfast dishes such as chia vanilla pudding served with fresh seasonal fruits, dried goji berries and nuts or falafel shakshuka (chickpea balls in a spicy tomato sauce) as well as various salads and main courses such as stuffed quince with barley, charred leeks and almonds served with a vegetable jus and our vegan burger made with a chickpea and black bean patty, gem lettuce, tomato and aioli on a freshly baked bun with a side of chips.
We also do vegan and gluten free cakes and desserts in our bakery. 

What is your favourite cookbook of all time?
I have read many incredible recipe books but if I had to choose it would be my first one, purely out of sentiment. It's called Knuppeldik aan koningskos and was written by the wives of the Pretoria Police officers’ club. I nicked it from my mother when I was on my way to Silwood where I did my culinary studies. It has super basic recipes but they are easy to change into something wonderful. I still have it but it has no cover and some of the pages are missing. It has pride of place in my office. 

What is your new favourite cookbook?
The latest one I read is 8 Mile by David Higgs. The book isn't just about food but also about his life in the industry and is a truly a great read. Everyone should buy a copy – it’s brilliant.

What do you cook at home on your night off?
Anything simple, quick and easy. A good salad or a quick steak. We also eat a lot of vegetarian meals at home. 

Five things always in your fridge/pantry?
I have an average of 14 cheeses in my fridges at any given time; good quality tomatoes of all sorts, six to ten different salts, various kinds of chilli and lemons and limes.

Dinner with five guests dead or alive who would they be?
Keith Floyd, Sir Elton John, Anthony Bourdain, Dylan Moran and Jeffree Star.

Best kitchen or cooking tip?
The better the quality of the ingredient the better the dish will be. Source great ingredients, it's absolutely worth it.


MasterChef Australia’s Ben Ungermann Returns



With three different Masterclasses to choose from in his countrywide tour – Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria


Ben Ungermann – runner-up of MasterChef Australia 2017 – returns to South Africa in March for a nationwide series of three different Masterclasses. These follow on from his sell-out visit to Pretoria last year.

The two-hour Masterclasses will take place at Capsicum Culinary Studio campuses in Pretoria (March 11); Johannesburg (March 12 and 13), Port Elizabeth (March 15), Cape Town (March 18, 19, 20 and 21) and Durban (March 25, 26 and 27).

Ungermann will be presenting three classes: The Whole Chicken Masterclass (how to take apart and use every part of the chicken); The Fish Masterclass(how to fillet and cook fish perfectly every time) and The Dessert Masterclass (some of Ben's famous desserts including ice cream).

In 2017 Ungermann decided to pursue his dream of a life in food on MasterChef Australia. He finished as runner-up and discovered a love and talent for desserts. Dubbed the “Ice Cream King” by his fans, Ben and his brother Danny opened up Ungermann Brothers retro ice cream parlour in Ipswich (near Brisbane, Australia) last year which is run and operated by the Ungermann family.

Since MasterChef Australia Ungermann has been travelling the globe, from Japan to England and Indonesia as well as his homeland in the Netherlands, giving masterclasses.

He describes his food style as rustic with a hint of sophistication and some very diverse and unique flavour combinations. So far, he has been able to work with some of the best chefs internationally from Yotam Ottolenghi and Clare Smyth to Heston Blumenthal.

Ungermann is delighted to be returning to South Africa: “It is such a beautiful country. I was lucky enough to go to Madikwe to experience a game safari. It blew my mind. I wasn’t able to eat at a lot of South African restaurants but I did go to Restaurant Mosaic to meet Chef Chantel Dartnall and the meal I had exceeded all expectations – one of the best I have ever eaten. I am delighted that I will now get to visit Cape Town, Durban and Port Elizabeth. I can’t wait to try out more fantastic culinary establishments. I also can’t wait to meet my fans and present a new series of masterclasses.”
Says Capsicum MD Renee Hill: “We are thrilled to welcome back Ben this year. We were sold out in Pretoria last year and have had numerous requests to bring him back on a nationwide culinary tour. We are delighted that Ben will be giving masterclasses at our schools.”

The cost per masterclass is R950 and that includes an apron to take home as well as time afterwards for talks and photos with Ungermann. The Masterclasses are presented by Capsicum Culinary Studio in partnership with Kenwood South SA.

For more details call Keirisha at 086 111 2433 or email chef@capsicumcooking.co.za or go tohttps://www.capsicumcooking.com/ben_masterclass for the schedule.

Book tickets now onhttps://www.quicket.co.za/organisers/15664-capsicum-culinary-studio/

The Tin Goose Restaurant



Dine at The Tin Goose Restaurant and soar to new heights

There’s just something about airplanes that’s always been able to captivate many,
perhaps it’s an association of flying high in the sky?
Whatever it is, The Tin Goose restaurant is certainly food for thought,
when deciding on where to have your next lunch or dinner, be it for private or business reasons.
 The environment is always a factor and contribution to the success of any lunch or event.
The analogy of flying high toward success or new goals, will resonate with those in a personal relationship,
wishing to take it to the next level or to those in business, inspiring them to reach new goals to soar to new heights.

The Tin Goose Restaurant offers flexible dining options

Eat, drink, sleep and conference all in one place.
If choosing the right environment is important to you, for your next lunch,
dinner or special event,
you may be pleased to know that The Tin Goose restaurant boasts a unique Aviator theme,
with flexible dining options.  
Whether you’re a fan of aviation or not,
you will be charmed by the stunning aviator themed décor and the tastefully selected lighting,
which creates the perfect ambience, day or night.
The Tin Goose name draws inspiration from the famous Ford Trimotor Aircraft from 1925.
Dine intimately in a quiet corner of the restaurant or form part of a larger group,
The Tin Goose offers a variety of dining options and will cater to your specifications.
You’re welcome to sip on one of the delicious cocktails at the poolside whilst you wait for your
meal. If you prefer, use the free, fast and unlimited Wi-Fi to check your mail or
social media whilst you enjoy a glass of wine at the bar or in the lush lounge area.

Coffee Date or Meeting or just drinks?

If you’re not hungry and want to stop by for drinks,
the bar has an impressive selection of whiskeys, gins, vodkas, cocktails
and other alcoholic and nonalcoholic drinks.
 If you plan on having a coffee date or just a meeting,
there are delicious warm beverages and a fine selection of cakes/desserts to choose from.
Whatever the weather or your preference, the bartender will not disappoint you.


Conference Facilities
With state-of-the-art conference facilities as well as The Aviator Hotel
adjacent to the restaurant,
The Aviator Hotel and Tin Goose Restaurant is the ideal choice for corporate
and business functions and conferences,
boasting an unparallel garden and pool setting,
with numerous breakaway rooms and relaxation hubs.
It’s also conveniently situated just 3km away from the OR Tambo International Airport.


If you prefer a scrumptious buffet to the a la carte menu,
this can be arranged to suit your budget.
Whether you choose to have an intimate product launch or a bigger
Corporate function at the Tin Goose Restaurant,
you can rest assured that the team will take care of your specific needs and
ensure a seamless experience, making your event a success.

THE SIMULATOR
HURRICANE
STYLE
CAPACITY
STYLE
CAPACITY
Cinema
400
Cinema
70
School Room
330
School Room
40
U-Shape
180
U-Shaped
25
Banqueting
300


Cocktail
350
SPITFIRE
Dinner/Dance
280
Cinema
40


School Room
55
TERMINAL 1-3/P1
U-Shaped
40
Cinema
130


School Room
95


U-Shaped
70




A complimentary 24-hour airport shuttle is available at the hotel,
which makes it an ideal stopover whilst waiting to catch your connecting flight.
The shuttle can be arranged in advance for bigger groups using the restaurant for
events/dining.
All staff undergo continuous training as The Tin Goose Restaurant is passionate about food,
service and their existing and potential customers.
Customer service excellence is a culture at the Tin Goose Restaurant.
You’re invited to come and experience it for yourself.


Hashtag: #TinGooseJhb
Nico celebrates a decade of training new SA chefs

Lombard – who lives in Alberton – has been the principal at the Boksburg campus of Capsicum Culinary Studio, South Africa’s leading culinary institute, for the past 10 years.
So what changes has he seen in the past 10 years at Capsicum and in the industry?

“Over the last few years, one of the obvious major changes was when Capsicum joined ADvTECH, becoming more of a powerhouse in the hospitality training arena. I’ve also noticed a change in the calibre of students, as more people become aware of the opportunities in the field through social media and television. The breadth of career opportunities locally has also increased over the years which is very exciting. With Capsicum’s international partners, students also have more opportunities to gain work experience abroad.”

Lombard – who says he has always loved food and hospitality from a young age – started working in restaurants at the age of 16.

“I worked my way up from waiter to manager and later became a restaurant owner. I completed qualifications in both hospitality management and as a chef. After 10 years in the industry, I decided on a change of pace and wanted to move into academia, so I joined the Capsicum team as principal of the Boksburg branch in 2009.”

The Alberton resident has been married for 17 years and has two children aged 12 and six:
“Both love spending time in the kitchen and might have inherited my foodie genes!”

What do you believe gives Capsicum an edge over its competitors?
Our passion and commitment to student life and the student experience. We also are committed to students who graduate with both practical and hands-on skills. We pride ourselves on the fact that most of our graduates find employment in the industry almost straight away.

Why do you think so many alumni have been successful?
Not only do our students have the knowledge that they’ve gained at Capsicum but they also have an impressive work ethic and understand that you have to work hard to be successful.

What advice do you have for anyone wanting to make a career in the hospitality industry?
Make sure you love the culinary industry. Work hard. Be willing to start at the bottom. Work the extra shift. Leave an establishment after a year or two to get more exposure. Network! Enter as many chefs’ competitions as you can. Read recipes and follow other chefs on social media and look at plating photos. Eat and taste everything. Play with your food! Immerse yourself in anything and everything regarding food.

You have been teaching for a decade at Capsicum – do you ever miss the professional kitchen?
I do miss the fast pace of the kitchen, the energy and the brotherhood environment you form from working in a professional kitchen. Being a Chef is something you can’t always explain to people. Being a Chef means you are a Chef for life. Food is in our blood. We think about food all the time. It is what we dream of and we read about it. We get to play with our food every day. It is our passion. It is our drive. It is a way of life. It is art. It is fast. To be a Chef in a professional kitchen is extremely hard, but that’s why we love it.
This is why I love being involved in shaping the next generation of Chefs’ hospitality future.

What are the latest food trends?
Affordable fine dining, local produce and South African heritage cooking. Craft whiskey is also showing promise as a 2019 trend, which I’m very excited about!

How do you rate the South African hospitality industry?
We are competing very well, compared with the international industry. I think we are up there!

What three ingredients would we always find in your kitchen?
Fresh herbs, garlic and chilli is a must. Ginger is also always there too. These ingredients will always add depth and character to any dish.

Can you also share with us your go- to recipe?
My children love my crispy chicken wings or succulent and sticky ribs. I love a good old curry. But one of our family favourites is Thai curry mussel soup (see recipe below) which is best when served with homemade bread

Six quick fire questions:
Sweet or savoury? Sweet – crème brulee or a baked cheesecake.
Fine dining or homemade meal? Fine dining.
Nigella or Jamie? Nigella. She is the dessert queen.
Red wine or white wine? White.
Paris, London, Rome or New York? New York.
Reading on the beach, wandering around an art museum or scuba diving? Reading on the beach.



THAI CURRY MUSSEL SOUP

Ingredients

250g leeks
1 onion
1 garlic clove
1 tsp fresh ginger
500ml dry white wine
500ml cream
1 can of light coconut cream
1 litre chicken stock
3 tbl curry paste or to taste
500g clean mussels
A handful of coriander leaves

Method

Finely chop the leeks, onion, garlic and ginger and sauté in a little oil. Add curry paste and allow to cook for 5 minutes over low heat. Add the chicken stock and white wine and bring to the boil. Add the mussels and cook for 10 minutes. Finish with the cream and coconut cream. Allow to simmer slowly, reduce and thicken slightly. Check for seasoning, add a pinch of salt if needed. Finish with the fresh coriander leaves and serve with warm crusty bread

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