Journeys o f flavour - WIN! - MAGAZINE
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journeys of flavour
MAGAZINE
SUMMER 2018
HAUTE TRAVEL
WIN! HAUTE PROPERTY
HAUTE PERFORMANCE
PRIZES FROM HAUTE CUISINE
CHERRY CHOUFFE, WHEN HAUTE?
SEXY SOCKS, HAUTE WINS
PIERRE JOURDAN HAUTE SUMMER
AND NOMU HAUTE FAVOURITES
HAUTE READS
Contents
Amuse bouche 5
Welcome from the editor
The gourmet team
• Jenny Handley
• Natalie Brock
Haute travel
• Rosanne Buchanan Visit Sicily for some summer inspiration 6
• Wilna Combrinck Lanzerac Wine Estate – winelands getaway 22
• Kristen Brock
Linden hot spots in Jozi 28
Cover image
Dylan Swart and Restaurant Mosaic Haute property 32
Contact details Salsify, new life on a historical site
P.O. Box 32216, Camps, Bay 8040
+27 437 0334 | rsvp@jhpr.co.za
www.gourmetguide.co.za
Haute performance 37
jhp_gourmet_guide Christiaan Ndaya inspires
jenny_handley
Jenny Handley Performance
Management Haute cuisine 38
JHP Gourmet Guide™ rated chefs
share their recipes
Terms and conditions for competitions
1. All competitions featured in this issue will Haute cooking 53
run until 28 February 2019. Hands-on cookery courses around the globe
2. Winners will be selected at random and will
be contacted by Wednesday 6 March 2019.
3. Gourmet Guide magazine reserves the right When haute? 64
to publish names of the winners.
4. Competitions are open to SA residents only.
What’s fresh and in season now
5. Prizes are not transferable or exchangeable
and cannot be redeemed for cash. Haute summer 68
6. Employees and contractors to Jenny
Handley Performance Management cc,
The best bubbles for an effervescent summer
and their immediate family members,
are not eligible to enter. Haute favourites 74
7. Jenny Handley Performance
Management cc cannot be A chef and sommelier share a few of their
held responsible for any errors, favourite things
omissions and/or technical failures
throughout this promotion.
Haute reads 76
Recipe book reviews
Stock images from unsplash.com
Launch of the 2019 JHP Gourmet Guide™ 78
Amuse bouche
“TRAVEL CHANGES YOU. AS YOU
MOVE THROUGH THIS LIFE AND
THIS WORLD YOU CHANGE THINGS
SLIGHTLY, YOU LEAVE MARKS
BEHIND, HOWEVER SMALL. AND behind-the-scenes snippets of who
IN RETURN, LIFE – AND TRAVEL – is eating what, where, plus gorgeous
LEAVES MARKS ON YOU.” recipes from the chefs. Each edition
ANTHONY BOURDAIN will feature an exciting international
culinary destination (with recipes),
Welcome to the launch edition of the plus a local culinary destination. Like
Gourmet Guide e-mag. It follows hot on the printed JHP Gourmet Guide™,
the heels of the launch of the printed which focuses on four areas in our
annual JHP Gourmet Guide™, glossy and country (Cape, winelands, en route,
mouthwatering. We’ve shared some of Jozi etc), each of the four issues will
the moments of the exclusive event at focus on one. Summer is when many
which the 25 plated and five awarded head down south, so this edition has
chefs and restaurants were announced. a leaning towards Cape Town and
It was then that we shared the exciting the winelands. We will tell you what is
news of our partnership with the premium ripe for the picking – seasonal fruits
restaurant booking app, Dineplan, and and vegetables that are at their most
the news of the quarterly, seasonal online nutritious – with recipes that vary from
magazine – free for you to download, advanced to elementary to make the
print and enjoy. most of the harvest.
As we launch this issue, we are proud to There could not have been a better
announce that the 2019 JHP Gourmet place to start – summer, when
Guide™, available in Woolworths and everyone relaxes after a hectic year,
selected book stores throughout South when we celebrate Christmas and the
Africa, has been selected as the winner start of a new year, the resolutions of
to represent SA in the culinary travel January and the romance of February.
category in the international Gourmand We are celebrating these with some
World Cookbook Awards, in July in Macau, exciting competitions – watch our
China. This is an honour, and a reflection social media platforms for details.
of the standard of the cuisine in our
country. We thank each chef, restaurant Join us as we start the culinary journey.
and photographer for their contribution. May your summer journeys be safe,
happy and healthy.
This platform gives us the opportunity
of constantly updating you on chef
and restaurant news; giving you Jenny Handley
6
Sicily
A VOLCANIC
ISLAND OOZING
FLAVOUR
Image by Belmond Villa Sant'Andrea
HAUTE TRAVEL
8
“It's difficult to think anything but pleasant thoughts
while eating a homegrown tomato.” Lewis Grizzard
MANY TOP ITALIAN CHEFS funicular to buy a week’s pass, a three-
WILL CONFESS THAT THE MOST minute ride and we were whisked up
Images by Jenny Handley, Belmond Grand Hotel Timeo. Belmond Villa Sant'Andrea
SUCCULENT, TASTIEST TOMATOES to the old town of Taormina. Here the
ARE NOT GROWN ON THE MAINLAND, pedestrian road extends from one arch
BUT ON THE VOLCANIC ISLAND OF to another, with many swish shops,
SICILY. IN SEARCH OF SOLITUDE restaurants and bars, plus side streets
AND THE PERFECT TOMATO, JENNY of quaint shops. As raindrops cooled
HANDLEY SET OFF FOR THIS us down, we drank Sicilian wine,
MAGICAL, EVOCATIVE ISLAND. cracked monkey nuts and devoured
tangy tomato bruschetta. For my man
It was the tastes of luscious tomatoes a dinner of swordfish fillet in a cherry
that lured me to the island, where tomato sauce with capers, black olives,
locals use only what is grown on their oregano and parsley was exceptional.
doorstep. The seafood, capers, olives, My love affair with the humble tomato
nuts and citrus came a close second. reached an all-time high when I dined
on the fish of the day, stone fish, with
To avoid the busy capital of PALERMO, the famous Sicilian Messina sauce,
we landed in CATANIA, planning to named after a coastal town nearby.
spend our sojourn in the south of the
island. After an hour in a taxi from the Each day started at the ‘office’, a
airport we stopped in the seaside town local café that offered Wi-fi, the best
of TAORMINA. Here I had my first cappuccino and cannoli (ricotta-filled,
sighting of a tomato – fat, juicy and a deep-fried pastry cone) in town, before
little misshapen, at a little supermarket day trips to explore other villages. On
where the owner used animal noises Monday it was SIRACUSA, where the
to differentiate between cow’s milk fresh produce market was a highlight.
and sheep’s milk. A short trot to the We gazed in awe at the ancient ruins of
HAUTE TRAVEL
10
Tempo di Apollo, wandered in and out Grand Hotel Timeo. It is situated next to meandering past us as we put one foot
of little shops in the old town, and then the Greek theatre, with arresting views in front of the other. At times we were
had lunch at Giro d’ Italia – a board of Mount Etna in the distance. Sipping on a designated path, at other times
of cheeses, charcuterie and focaccia. drinks and eating canapes on the walking through the sand-like lava. It
We then headed to NOTO, the shops Literary Terrace, where D.H. Lawrence was fascinating to see pink, yellow and
of which were mainly closed being a and other literary greats penned white flowers emerging from the black
Monday, so sadly missed out on the their work and gleaned inspiration, dust like a phoenix from the ashes.
world-famous granita at Caffe Siciliano. is a treat for anyone with an appetite Chilly at times, we huffed and puffed,
We did, however, see the paintings on for literature. Dinner at the Timeo dropped a few layers of clothing, only
the stairs, which are incredible, and Restaurant followed, with sommelier to put them back on at the top, where
bought some beautiful little handmade Simone guiding our way, starting with it was 4°C. What an exhilarating feeling
tiles. Sicily is famous for its ceramics, a local extra brut Prosecco and then to make it to the top after nearly two
with good reason. a Cristo di Campobello-Laluci. Chef hours, and even more pleasing to
Roberto Toro digs into his heritage and return via the funicular. CASTEMOLA,
Tuesday was CASTAGIRONE, a hill- allows local produce to shine on each a commune and castle on the hill
hugging town, the centre of ceramic beautifully crafted plate. Nothing is above Taormina, is where we found a
production. From the painted piazza overworked, and local ingredients are wine bar for a well-deserved drink that
there are 141 steps to the Santa Maria, the star of the show. evening.
CHEF ROBERTO TORO,
tiled, with each row of faded antique
BELMOND GRAND HOTEL TIMEO
tiles being unique. Side streets have We returned the next day for a walk Sunday saw us driving to the elevated,
little shops, restaurants and bars, and around the Greek theatre, marveling medieval town of CASTIGLIONE DI
we spotted many clusters of Italian at the ancient ruin. Dinner at the sister SICILIA – declared, deservingly as one
men on benches, simply watching the hotel, Belmond Villa Sant'Andrea’s of Italy’s most beautiful towns; with
world go by. A simple lunch on the Oliviero Restaurant was as special ancient, pale terracotta buildings. We
main square was the simplest salad as Grand Hotel Timeo, but different. drove through to RANDAZZO to see
with succulent tomatoes that oozed Here the proximity of the sea the local Sunday flea market, and then
flavour from first bite to their last, and beautiful gardens provide a set off on winding, single-lane roads to
lingering taste. sophisticated holiday ambience. taste the wines of Tenuta di Fessina.
Chef Angostino D’Angelo has a light We were welcomed by the hospitality
CATANIA is the second smallest touch, with each flavour shining manager, who gave us an informative
town on the island, and known for its individually before uniting them to tour of the vineyards and showed us
lively, bustling fish market. It’s best to produce a memorable dish. around the magnificently restored
get there early to witness the chaos rooms in the 17th century building.
that reigns as chefs and locals vie for The best way of walking off a day of Guiseppe, a student of gastronomic
the best prices. After the ‘show’ we cooking and feasting was to drive studies from Piedemont (where they
sauntered to the nearby piazza for the 40 minutes to MOUNT ETNA. sensibly combine the studies of food
cappuccino and almond pastries. A Arriving at the funicular as it opened and wine), led us through the tasting of
day on the beach followed, with a at 9h00, to avoid crowds and clouds, six of their wines.
break for a Caprese salad at a beach which come in later in the day, was
restaurant, before donning our glad clever. We walked slowly to the top. I On our last day we decided, in
rags and heading to the Belmond looked longingly at every bus slowly inclement weather, to soak up the real
HAUTE TRAVEL
13
CHEF ANGOSTINO
D'ANGELO OF
BELMOND VILLA
“Only two things that
SANT'ANDREA money can't buy – that's
true love and homegrown For tomato lovers
• Vivid memories of juicy tomatoes
tomatoes.” John Denver eaten in Mediterranean countries
may instantly come to mind,
yet it is in South America that
feel of Taormina. Lunch was a cheese
the species originated. The
and wine tasting at a deli owned by
Aztec word ‘tomati’ is where the
a young couple – Concertina is the
Spanish term ‘tomate’ comes
daughter of a cheese producer, and
from, before the English word that
her husband Mario serves the guests in
we know, tomato.
the most passionate, engaging manner.
• It is the most diverse fruit (called
This was one of our finest meals, of
such because of its seeds but
course dominated by fresh tomatoes.
classified as a berry). She is a
Etna wines were generously served,
social fruit, loves living with basil,
and we feasted on the full spectrum
enjoys spending time with vodka
of deli fare, chatting with a couple
in a bloody Mary, and brightens
from Cambridge who were equally
many salads like Caprese, pasta
appreciative of the quality meal. After
and vegetable dishes.
admiring the art on the walls, I hot-
• Choose fresh tomatoes deep in
footed to the source, a gallery where
colour with a sweet fragrance.
ceramist and artist Don Corleone sells
• Tomatoes grow best in hot sun,
his wares. I emerged with a platter
remember that when you want
covered in prickly pears, a reminder of
to refrigerate them. Don’t! It ruins
the Arabic invasion and influence.
their flavour.
• The scientific term for the tomato
We returned on our last night for
is lycopersicon, meaning ‘wolf
sundowners at the Belmond Villa
peach’. They are full of lycopene,
Sant'Andrea, a glass of Prosecco with
an anti-oxidant that helps prevent
the light dimming to become one with
cancer and keep your heart
the backdrop of the sea. A toast had
healthy. It is responsible for the
to be drunk to Sicily, to returning one
tomato’s red colour. Most of it
day to explore the north (where Masala
is found in the skin, so where
wines are produced) and re-ignite a
possible try not to discard it.
love affair with tomatoes.
• Tomatoes are rich in vitamins,
especially vitamin C and K,
The selection of Sicilian recipes is
potassium and fibre.
inspired by, and adapted from, chef
Massimo Tomarchio.
HAUTE TRAVEL
15
BAKED CALAMARI BRUSCHETTA
This is a winner, simple yet elegant as Other options for toppings include
a starter or main course. aubergine and mint, artichokes,
PALERMO mixed roast vegetables and roast
MESSINA INGREDIENTS onion and thyme
CASTIGLIONE
DI SICILIA 3 calamari tubes
TAORMINA 100g black olives INGREDIENTS
MARSALA RANDAZZO 200g cherry tomatoes 1 large loaf ciabatta
CASTEMOLA
2T capers twigs of fresh rosemary
ETNA 50g pine nuts olive oil
25ml olive oil 2 cloves garlic, peeled
CATANIA ½C fresh breadcrumbs 2C chopped tomatoes
salt, pepper 1 bunch fresh basil, chopped
CASTAGIRONE wine or herb vinegar
METHOD salt, pepper
1 Preheat oven to 230°C. 2 Clean
SIRACUSA and slice the calamari tubes into 1cm METHOD
pieces. 3 De-stone the olives. 4 Halve 1 Preheat the oven to grill. 2 Slice
Sicily
NOTO
the cherry tomatoes. 5 Rinse the ciabatta into 1cm slices. 3 On a baking
capers if they are in salt. 6 Place all sheet, place the rosemary, and top with
ingredients except breadcrumbs, into slices of ciabatta. 4 Grill on both sides.
an ovenproof dish. 7 Sprinkle with olive 5 Remove from oven and drizzle with
oil and breadcrumbs. Season to taste. olive oil and rub with garlic. 6 Place the
8 Place in oven and bake for 6 to tomatoes, basil, herb vinegar, salt and
8 minutes. 9 Serve hot, either in pepper into a bowl and mix. 7 Drain,
individual ramekins, or in a large and retain the liquid for cooking.
ovenproof dish. 8 Spoon onto each slice of ciabatta just
before serving.
Serves 6
Serves 6 to 8
“A world without tomatoes is like a string
quartet without violins.” Laurie Colwin
HAUTE TRAVEL
BRUSCHETTA CAPONATA
16 17
CAPONATA FRESH PASTA
This dish works well as a main course Once you have made fresh pasta, you
for vegetarians, or as a side course will never resort to shop-bought pasta
with a meat dish. Serving cold in small again.
dishes as tapas with crusty bread
brings rave reviews too. INGREDIENTS
300g semolina flour
INGREDIENTS 300g white flour
50ml olive oil 3 eggs
2 large aubergines, cut into chunks pinch salt
1T dried origanum water
salt, pepper
1 red pepper, sliced METHOD
1 onion, chopped 1 Combine the flours on a flat surface.
30g Italian parsley, chopped 2 Make a hole in the middle. 3 Break
2 cloves garlic, crushed eggs into the hole and add salt.
2T capers 4 Beat with a fork, then start to use
100g green olives your hands. 5 Slowly add a little
3T herb vinegar water while starting to knead. 6 Once
6 large tomatoes, chopped smooth, roll into a ball, cover with
2T raisins or sultanas plastic and rest for 20 minutes in a cool
1 red chilli, chopped place or in the fridge. 7 If you wish to
50g pine nuts make macaroni, roll into a sausage and
then cut into small pieces. 8 Roll each
METHOD piece around a metal skewer, remove
1 Heat olive oil in a large frying pan and the skewer, place on a baking sheet
add the aubergines. 2 Add oregano, and sprinkle with semolina flour.
salt and pepper. 3 In a separate pan 9 If you wish to make strings of pasta,
fry the red pepper, onion, parsley use a pasta machine. 10 Fill a large pot
and garlic. 4 Add this mixture to the with water and bring to the boil. Do
aubergines. 5 Add capers, olives and not add oil. 11 Place the pasta into the
vinegar and cook for 5 minutes. 6 Add water and cook for 8 to 10 minutes.
tomatoes and simmer for a further 20 12 Add salt towards end of cooking.
minutes, covered. Check seasoning. 13 Drain and serve.
7 Add raisins and chilli. 8 Top with pine
nuts just before serving. Serves 6 to 8
Serves 6 BAKED CALAMARI
HAUTE TRAVEL HAUTE TRAVEL
18 19
MEATBALLS IN LEMON LEAVES SICILIAN FENNEL AND TIRAMISU-FLAVOURED ICE CREAM
ORANGE SALAD WITH CHOCOLATE SAUCE
The delicate lemon flavour gives these
light meatballs a zing and can be This bright, colourful and crunchy Made well in advance, this is sure to top of the coffee mixture, to form the
enjoyed hot or cold. salad is a win as an accompaniment bring any dinner party to a worthy base, as you did with the first half of
to meatballs, braaied meat, chicken or climax. biscuits. 9 Cover and freeze overnight.
INGREDIENTS fish, and works well as a starter too. 10 To serve, invert out of the loaf pan
500g beef mince INGREDIENTS and sprinkle with hot chocolate powder.
75g white breadcrumbs INGREDIENTS Tiramisu-flavoured ice cream 11 Serve slices with sliced strawberries
1 lemon, zest and juice 10 green olives 2 eggs, separated and a chocolate or coffee sauce.
olive oil 500g celery stalks 100g icing sugar
20g Italian parsley, chopped 500g fennel 2C cream
1 clove garlic, crushed 100ml olive oil 200ml strong coffee Easy hot chocolate sauce
salt, black pepper juice and zest of one lemon 200g Boudoir biscuits 1 Melt the dark chocolate and cream
24 lemon leaves salt and pepper 200ml Marsala, sherry or coffee- together in a small saucepan over low
2 to 3 oranges, segmented flavoured liqueur heat. 2 Serve hot in a jug.
METHOD 2T capers 2T hot chocolate powder
1 Preheat oven to 200°C. 1 pomegranate, seeded Serves 12
2 Mix all ingredients except for the 100g almonds Easy hot chocolate sauce
lemon leaves in a bowl, by hand. 200g good quality dark chocolate
3 Make golf-ball-sized balls using an METHOD 1C cream
ice-cream scoop to ensure equal sizing. 1 Halve the olives. 2 Wash, chop,
4 Place each ball on a lemon leaf on a blanch and drain the celery. Keep the METHOD THE GOURMET GUIDE
baking tray, there should be 12. water from blanching for your stock, Tiramisu-flavoured ice cream PREP LIST
5 Take the other 12 leaves and place or as a cooking liquid. 3 Slice the 1 Whisk egg yolks and sugar until
over each, flattening them a bit. fennel thinly on a mandolin. 4 Combine creamy. 2 Whisk egg whites in a Week before:
6 Place in oven and bake for 8 to 10 the olive oil, lemon and seasoning. separate bowl until soft peak stage. • make the tiramisu ice cream
minutes. 5 Combine the olives, celery, fennel, 3 In a separate bowl, whip cream until The day before:
7 Serve on the crispy lemon leaves, but olive oil mixture, capers and oranges. stiff. Fold three mixtures together. • make caponata
do not eat them! 6 Place onto a serving platter. 7 4 Halve the mixture, then fold the • make chocolate sauce
Top with seeds and nuts. 8 Serve coffee, cooled, into the one half.
Serves 6 immediately. 5 Put the plain mixture into a lined loaf Morning of the day:
pan. 6 Soak half the biscuits in the • prepare meatballs
Serves 6 liqueur, and put a layer of these on top • make pasta dough
Tip: You can also place the meatballs of the plain mixture, placing them along • prepare calamari dish
between lemon leaves in a grid, and the length of the pan so that you will • chill wine
braai them. see small rounds when it is sliced. You 1 hour before serving (in order):
may have to cut some of the biscuits • make salad
for a perfect fit. 7 Cover with the coffee • make bruschetta
mixture. 8 Soak the other half of the
biscuits in liqueur, and place them on
HAUTE TRAVEL HAUTE TRAVEL20
SHOPPING LIST
Exploring Sicily
GROCERIES FRUIT & VEGETABLES
• 1 large loaf ciabatta • 1kg tomatoes
• olive oil • 200g cherry tomatoes
• wine/herb vinegar • 7 onions
• 300g semolina flour • 2 lemons
• 300g white flour • 2 large aubergines
• 200g white breadcrumbs • 1 red pepper
• 6T capers • 1 red chilli
• 300g green olives • 500g celery
• 100g pine nuts • 500g fennel
• 2T raisins • 2 oranges
• 100g icing sugar • 1 pomegranate
• coffee
• 200g Boudoir biscuits DAIRY
• 100g almonds • 5 eggs
• 750ml (3C) cream
HERBS AND SPICES
• 4 cloves garlic MEAT/SEAFOOD/
• 1 large bunch fresh basil FROZEN
• 50g fresh Italian parsley • 500g beef mince
• 12 lemon leaves • 3 calamari tubes
• pepper
DRINKS
NOMU 200ml Marsala/sherry or
• rosemary and red onion salt coffee liqueur
• porcini salt
• origanum
• hot chocolate powder
• 200g organic dark baking
chocolate
HAUTE TRAVEL23
Take a while
on the wine side
Jenny Handley took to the vineyards of Stellenbosch to
admire the rejuvenation of a gem.
IT WAS A TRUE FEELING OF DÉJÀ and Hermitage. There is a history that
VU THAT OVERWHELMED ME AS WE has been threaded into the fabric of
APPROACHED THE LEAFY DRIVE TO Stellenbosch, starting in 1692.
THE ENTRANCE OF THE LANZERAC
WINE ESTATE IN STELLENBOSCH. In May 2017 a devastating fire became
part of this history. Designer Con van
Fun, heady student days when the der Colff has restored this lady to her
highlight was to descend upon the former glory, carefully juxtaposing old
hotel with its Cape Dutch gables and and new, paying extreme attention
expansive lawns for the legendary to detail – like bringing timber from
cheese platter. It came with tomato Northern Europe to re-create roof
soup and spaghetti bolognaise, but it trusses locally. Look up while admiring
was the vast array of (average) cheeses the décor in the Governor’s Hall, and you
that called. They gave us good blotting would think that they have been there
paper whilst experiencing SA’s first wine forever. Rooms, 53 in total, ranging from
route, Stellenbosch, and the Lanzerac classic rooms to suites, are tastefully and
was always the last stop. Hit fast forward uniquely decorated with every modern
and there is nothing average about this convenience teamed with traditional
five-star hotel and spa. There is more to and antique pieces. The old-world
it than bottling the world’s first Pinotage sophistication and understated elegance
in 1959, a marriage between Pinot Noir are evident in every room of the hotel.
HAUTE TRAVEL24
We started our morning with the wine to experience. Here there is fine food cheesecake for my carnivore companion
and chocolate pairing – five of the rather than fine dining, relaxed fare with (just because it sounds different, she
lauded Lanzerac wines enhanced finesse, classics prepared and presented stated), brought a memorable meal to a
with a small bar of chocolate. The with a contemporary twist. The emphasis close. One can easily be persuaded to
barrel-fermented Chardonnay with a is on balance. Chatting to chef Stephen have a nightcap chosen from the array
lemongrass and ginger-flavoured white Fraser, who has been at the hotel for of local and international spirits in the
chocolate was the most memorable. eight years, was another treat. Welsh- Craven Lounge, named after Doc Danie
born, having lived here for 13 years in Craven who, with his dog Bliksem, was a
The winemaking history of the which he worked under David Higgs at much-lauded Lanzerac regular.
Lanzerac dates back to 1914, the year both Leinster Hall and Meerendal, he calls
in which owner Mrs Katherina English South Africa home. Chat long enough The official day of rest was spent, after
bottled the first grapes grown on the and he may break into a line or two of an excellent breakfast, luxuriating in
land. She is honoured by the current Afrikaans, and is known to choose a braai the world-class spa. Instead of taking
winemaking team with the label Mrs in his quiet time. His current plans include a walk through the 162-hectare estate,
English Chardonnay. The daily cellar a kitchen garden, once the rebuild of time on the treadmill enjoying the
tour at 11h00 is reputed to be worth rooms is complete. Then an intimate, fine- vineyard vista from the gym, suited
putting into your personal itinerary, but dining restaurant in a room that radiates a lazy day. Facilities are fabulous;
sadly we were unable to tear ourselves ambiance with ancient stone floors and the service, like everywhere else in
away from the wine tasting in time. exposed brick walls. the hotel, is notable – engaging and
informative. The pampering included
There are three dining options on the A sideways glance at the high-tea table a facial after time in the indoor heated
estate. At the Taphuis one can eat explained why he was once predicted pool, sauna, jacuzzi and steam room.
indoors or on the terrace. The laid-back to be a famous pastry chef. Stephen The Vitality Corner is where we settled
casual restaurant, the Deli, impresses uses the heritage of the hotel as the in our robes for a healthy lunch. The
locals and visitors with its home bakes, foundation of his dishes, and interesting view, exceptional – what’s not to love
wines, cheeses and the gift selection. twists on the ubiquitous bobotie (his with about lying around soaking up the
Our light lunch of the ploughman’s braised Springbok leg, the egg steamed surroundings, with a commanding view
platter brimming with charcuterie, separate, served with stone fruit, coconut of the vineyards and mountain?
flavour-filled cheeses and home-made yoghurt and fresh coriander), with the
pickled onions and chutney, paired with produce of the land. The cuisine, in the words of chef
a glass of the Lanzerac MCC, hit high Stephen, is “Classics re-imagined”. The
notes. It was then time for a nap in the Dinner was a delicious affair, his Lanzerac, in mine? Five-star fabulous,
impressive suite that we were calling cauliflower starter taking centre stage for from start to finish.
home for the weekend. Dipping a toe me – served in a variety of textures and
into our private pool reminded us that tastes, with a beet gnocchi and orange
whilst the air and the staff were warm, cream. The butternut and prawn bisque for Address: 1 Lanzerac Road,
the water was not! For a Capetonian, my dining partner was vibrant and elegant, Jonkershoek, Stellenbosch, 7600
the luxury of being able to languish in a complete with a touch of braaied mealie. Phone: +27 (0)21 887 1132
pre-dinner bath, was glorious! Her slow-cooked lamb shank gave me a Website: www.lanzerac.co.za
touch of order envy, rich and robust yet not
Dinner at The Manor Kitchen is exactly overpowering. Desserts – the molten lava
what visitors to the winelands wish hazelnut fondant for me and the vegan
HAUTE TRAVEL26 27
STELLENBOSCH, SETTING THE SATISFY YOUR APPETITE IN
SCENE STELLENBOSCH
The university town of There is an abundance of
Stellenbosch overflows with gourmet activities and outlets
character and charm, in term- in this town. Be sure to visit
time with students frequenting WILD PEACOCK EMPORIUM,
the many coffee shops. In exam if not for a sumptuous breakfast
time the frantic feeling abates, or lunch, then to stock up on
then students scatter, and gourmet items – this is where
tourists arrive to enjoy more chefs shop. YAYA CAFE is
than 150 wine estates. On the another must-see. Of the 25
banks of the Eerste River, it is plated restaurants in the 2019
the second oldest European JHP Gourmet Guide™, there
settlement in the Western Cape, is two-plated Indochine at
after Cape Town. It is known DELAIRE GRAFF ESTATE, and
as Eikestad (City of Oaks), as one-plated CAVALLI, JORDAN
founder Simon van der Stel, RESTAURANT, RUST EN
then Governor of the Cape, VREDE AND TERROIR. Be sure
planted a row of oak trees in the to book in advance.
town that continues to provide
shade and character today. The
town is sandwiched between
Jonkershoek and Simonsberg,
two world heritage nature
reserves. The Lanzerac runs
regular shuttles to the town,
where tourists can visit the
galleries, museums and points of
interest on foot or by bicycle.
Stellenbosch Tourism Office:
www.stellenbosch-info.co.za
+27 (0) 21 883 3584
HAUTE TRAVEL HAUTE TRAVEL28
The village people
Linden has become the trendiest foodie hotspot in Jozi
It’s hard to imagine that there were The suburb remains a juxtaposition
only fruit trees and orchards growing in of old and new, including family-
Linden 80 years ago, and that the area owned businesses like Arthur Bales
was considered ‘out of town’ – at 8km haberdashery established in 1902,
northwest of the CBD with only dirt situated opposite more modern
tracks to get there. additions like production company, Red
Pepper Pictures.
Free State farmer Johannes Jacobus
Rabie van der Linde bought the land in Touted as one of the suburb’s best
the late 1890s because it was so fertile. gourmet experiences, Van Der Linde
It was only after the Boer War ended that (VDL) is named after its founding
he started selling off plots of land – small farmer and is open all day. The
holdings for fruit and vegetable farming. restaurant has gained its reputational
In fact, at one stage Linden was home to edge by going for posh decor and by
one of the largest dairies in South Africa. adding a few interesting dishes to the
Images by Dylan Swart and Trevor Crichton
This is according to area historian and hearty menu, which features traditional
DA ward counsellor Tim Truluck, who favourites like burgers, steak or fish
says in the 1950s it became known as and chips, and some exotic salads.
‘Boere Houghton’ as it became home to Try the harissa-grilled paneer with
many elite Afrikaners. roasted pumpkin breyani, chickpea and
black bean burger, or lamb gnocchi.
The area has become one of the Another popular spot is the gin bar
trendiest suburbs with the influx of Tonic – for cocktails and G&Ts as well
more than 26 restaurants and shops – as light snacks. Next door the newly-
including breakfast favourites like The opened wine bar and eatery, Tanen
Whippet and Gravity Café as well as (Turkish spelling for tannin), dishes up
Brian Lara Rum Eatery and Choo Choo Middle Eastern-inspired food. You’ll
Junction for after-work drinks. find little delights like duck baklava VAN DER LINDE
HAUTE TRAVEL30
with pistachio cream and veggie treats PRON (People’s Republic of Noodles)
like cauliflower ‘steak’ with sumac and is sister restaurant to the much-
artichoke puree. The small menu also celebrated traditional Chinese Red
features beef, lamb and citrus-cured Chamber in Hyde Park. This casual but
fish so there’s something for everyone. contemporary noodle bar serves only
A highlight is the wine cocktail menu tapas and homemade noodle dishes.
and some highly unusual wines that
have been sought out by the bar’s CHEF AMORI
wine-aficionado owners, Caitlin and 69 7th Street, Linden, Randburg BURGER OF VDL
Dennis Human. If you’re nervous about 011 782 1736
ordering a whole bottle, try the ‘wine
harvest table’ – all the boutique wines
on offer by the glass at R50. Gravity Café for build-your-own
breakfasts, quality coffee, super fruit
juices and light meals in a quirky
Van Der Linde: 50 4th Avenue, Linden, shopping strip that offers both inside
Randburg | 010 594 5443 and outside seating.
Tonic: 32 7th Street, Linden,
Johannesburg | 087 238 4623 51 4th Avenue, Linden, Johannesburg
011 888 3810
Tanen: 32 7th Street, Linden,
Randburg | 087 238 4623 Paputzi’s to enjoy homely Afrikaans-
inspired fare in a comfortable old
home. Outside you will see old peach
trees hailing back to the early 1900s,
Look out for… when Linden was a fruit-farming area.
Cheese Gourmet for an exciting range 69 4th Avenue, Linden, Johannesburg
of speciality cheeses, both local and 011 782 9393
imported. The artisanal sourdough
and ciabatta loaves are highly The Argentinian Bakery & Coffee
recommended, and there are lots of Shop is much loved by locals for its
delicious deli offerings and light meals affordable meals and pastries.
on offer.
Corner 4th Avenue and 7th Streets,
3rd Avenue, 71A 7th Street, Linden, Linden, Johannesburg
Johannesburg | 011 888 5384 011 888 9759
HAUTE TRAVEL32
Salsify THE ROUNDHOUSE
REJUVENATED
With sumptuous views of the Atlantic Ocean, the historic,
former coach house of Sir Lord Charles Somerset, Governor
of the Cape in the 1800s, has been transformed into a chic,
exciting part of the Luke Dale Roberts kingdom.
SALSIFY IS A ROOT VEGETABLE, The spring minestrone with octopus,
UGLY ON THE OUTSIDE BUT ALIVE oyster and sea herbs provides a gentle
WITH POSSIBILITIES. AN APT NAME start. The main dish of aged beef sirloin
FOR A RESTAURANT. SATISFY TOO with onion gravy, porcini pudding
MAY HAVE BEEN AN OPTION. and burnt turnip is more robust. Or
try the spice-fired tuna with smoked
“Chefs express themselves through tomato and lemon atchar. Desserts
food,” says head chef and operating like the roasted pineapple, coconut
partner Ryan Cole, aged 29. He cake and goats’ kefir ice cream, and
is shy, humble and happy to be in the strawberry scone with blueberry
a closed kitchen after his years in jam and Champagne jelly are sure to
the limelight of the open kitchen appeal to those who do not like very
of the world-famous Test Kitchen sweet endings. Wines are perfectly
Images by Justin Patrick
restaurant, working alongside Luke paired with each dish.
Dale Roberts. Flavours are discreet
and delicate, subtle yet sumptuous. The building boasts a dubious past,
Ryan is deriving great joy from working from home to hotel, and now from
with a forager to source ingredients tearoom to fine dining destination.
from the mountainside on which The Décor is sublime – cutting edge and
Roundhouse building is perched. dramatic with eye-catching detail.
HAUTE PROPERTYFROM LEFT TO RIGHT: MARKUS FIEDLER, RYAN COLE AND LUKE DALE ROBERTS.
Look carefully at the street-art guru’s There is a stellar team at the helm
nod to the heritage. Sandalene Dale along with three-plated Luke Dale
Roberts has been clever, respectfully Roberts. GM Markus Fiedler, who
including the history in the graffiti on handled the operation at The Test
the walls, created by street artist Louis Kitchen with professional charm and
de Villiers, aka Skull Boy, a South aplomb, is joined by sommelier Nash
African working in New York. Otto Kanyangarara, to ensure that every
du Plessis’s 1.3m bronze sculpture is diner has an unforgettable experience,
an arresting welcome – the dramatic from welcome to departure.
half-game bird, half-woman sculpture
that stops diners in their tracks as Salsify at The Roundhouse is open
they enter the circular space. Vintage from Tuesday to Saturday for lunch
Persian rugs are juxtaposed with chairs and dinner.
created for design aficionadas, crafted
in Sandalene’s factory.
Address: The Roundhouse,
“Because it’s a significant historical Roundhouse Road, Camps Bay,
building, we couldn’t and didn’t want Cape Town
to change its bones. We chose to Tel: 021 010 6444
amplify its history with really modern Website: www.salsify.co.za
touches juxtaposed with nods to the
past and plenty of surprises too,” says
Sandalene.
HAUTE PROPERTY37
Haute
performance
Not for sale to persons under the age of 18
“To give real service you must add
something which cannot be bought or
measured with money, and that is sincerity
and integrity.” Douglas Adams
Win R2000
worth of Chouffe
products including a
picnic basket, blanket,
sunglasses, beer glasses
GOOD SERVICE IS ALL ABOUT service, whilst learning about beer. He
and beer
See our social media
HAVING A GOOD ATTITUDE, has completed the three-day Jordan’s
for details WANTING TO MAKE A DINER HAPPY. wine course, and is earnestly increasing
ONE GOOD EXAMPLE AND SHINING his knowledge of, and passion for wine.
STAR IS WAITER CHRISTIAAN NDAYA. Christiaan is keen to continue on the
journey of learning about beverages.
Christiaan used to work in a quaint little What next, we ask? “Whisky,” he says,
coffee shop on the Atlantic seaboard with that characteristic grin.
in Cape Town, where he could be seen
welcoming guests, carrying babies on
his hip and generally doing whatever
it took to make patrons happy. Chris
became part of the community, and
hailing from the DRC, used his French
to teach students in the area in his free
time. He also made an effort to learn as
much about coffee as possible whilst
there. When the coffee shop closed,
he was able to secure a position as
a waiter at Den Anker in the V&A
Waterfront, where he was determined
to yet again always ensure good39
Gourmet
Guide recipes
GUAVAS AND CUSTARD DESSERT
(PAGE 40) BY CHEF CHRISTIAAN
CAMPBELL OF THE WERF
RESTAURANT
HAUTE CUISINE40 41
GUAVAS AND CUSTARD DESSERT 4 star anise and fluffy in a stand or handheld mixer. Spice sprinkle
1 vanilla pod 3 Add the egg and mix through. 4 Add 1 Heat the oven to 160°C. 2 Put the
INGREDIENTS 100g castor sugar the cake flour, ground almonds and spices, including the vanilla pod, on a
Brown-bread burnt-butter ice cream salt and mix through. 5 Spread the baking tray and toast in the oven for
2C cream METHOD mixture on a baking tray and bake for 7 to 10 minutes. Let the spices cool
2C full-cream milk Brown-bread burnt-butter ice cream 10 minutes. 6 Take a fork and break the down. 3 Put it all together in a spice
2 slices sourdough bread, toasted 1 Bring the cream and milk to a boil and mixture up to form a rough crumble. grinder and grind till fine. 4 Add the
1C sugar take off the heat. 2 Slice the toasted 7 Return to the oven and bake a further castor sugar to the spices and put the
6 egg yolks bread into rough pieces and add to the 10 minutes. Repeat the process with mixture in a spice shaker.
pinch salt hot milk/cream. 3 Cover the pot with the fork to break up the mixture.
125g butter clingwrap and leave the milk to infuse 8 The end result should be an even, PLATING
for 30 minutes. 4 Strain the bread light-brown colour, so if it needs an 1 Remove the pips from the guavas if
Frangipane crumble out of the milk and discard. Bring the extra 5 minutes in the oven, then return preferred and quarter them. 2 Divide
50g unsalted butter milk to a boil again. 5 In a separate it to the oven once more. Set aside to the frangipane crumble between 6
60g (80ml) sugar bowl, whisk the sugar, egg yolks and cool down. bowls. 3 Put a scoop of the brown-
1 egg salt together. 6 Pour some of the hot- bread burnt-butter ice cream onto
30g (50ml) cake flour milk mixture over the yolk mixture Poached guavas the crumble in each bowl. 4 Place the
125g ground almonds and whisk. 7 Pour everything back 1 Peel the guavas and half them. guavas in a big bowl with some of the
pinch of salt into the pot and over low heat, cook 2 Bring the sugar and water to a boil syrup and spices. 5 Pour the custard
the mixture until it coats the back of a over medium-high heat, together with in a jug. 6 Put a bowl with crumble and
Poached guavas spoon, or reaches 84°C. the spices. 3 Once it has come to the ice cream in front of each guest and let
9 ripe guavas 8 Strain the mixture through a sieve boil, add the guava halves. 4 Let it just them help themselves to guavas and
2C sugar and set aside. 9 Melt the butter over come back to the boil, and immediately custard. 7 Lastly, send around the spice
3C water low heat, keep it on the heat once take it off the heat, let the guavas cool shaker for each guest to sprinkle some
2 cardamom pods melted, the milk solids in the butter down in the hot syrup. over their dessert.
1 cinnamon stick will start caramelizing and turn brown.
2 star anise Once it is a dark brown, remove Vanilla custard Serves 6
2 cloves the butter from the stove and strain 1 Bring the cream and milk together
through an oil filter (a coffee filter to a boil. 2 Whisk the egg yolks, sugar,
Vanilla custard works just as well at home). salt and vanilla together. 3 Pour some
2C cream 10 With a handheld blender running, of the hot milk over the egg mixture
2C milk slowly pour the melted butter into the and whisk. 4 Pour everything back
12 egg yolks ice-cream mixture. Blend until all the into the pot and cook over low heat
1C sugar butter has been incorporated. until the mixture coats the back of
pinch of salt 11 Churn the ice-cream mixture in an a spoon or reaches 84°C. Take care
1t vanilla essence or ½t vanilla paste ice cream churner according to the that the mixture does not start boiling,
manufacturer's instructions. it will split. 5 Immediately pour the
Spice sprinkle mixture through a sieve into a bowl
4 cardamom pods Frangipane crumble and cover the surface of the custard
2 cinnamon sticks 1 Preheat the oven to 160°C. 2 Cream with clingwrap to prevent a skin from
4 cloves the butter and sugar together till light forming.
HAUTE CUISINE HAUTE CUISINE43
BUTTERMILK PANNA COTTA, 4 Cool the whole mixture over an
STRAWBERRY JUICE, FUDGED ice-water bath stirring occasionally to
WHITE CHOCOLATE SORBET AND prevent a skin from forming. 5 Pour
GERANIUM OIL into moulds and set overnight in the
fridge.
INGREDIENTS
Buttermilk panna cotta Fudged white chocolate sorbet
262ml cream 1 Preheat oven to 150°C.
262ml buttermilk 2 Place 220g chopped white
75ml plain low-fat yoghurt chocolate in an oven tray and allow
90g sugar to melt slowly, stirring in 5 minute
2 leaves gelatine intervals until the white chocolate
turns a golden caramel colour. 3 Place
Fudged white chocolate sorbet milk and sugar in a saucepan and
220g fudged white chocolate bring to a boil. 4 Remove from the
375ml milk heat and add the bloomed gelatine
1T sugar and fudged chocolate and stir until
¾ bloomed gelatine leaf the chocolate has melted. 5 Leave the
mixture overnight in the fridge to set
Strawberry juice and using an ice-cream machine to
300g frozen strawberries churn in the morning.
2T castor sugar
Strawberry juice
Geranium oil 1 Put the frozen strawberries in a fine
100ml canola oil sieve over a plastic jug and sprinkle
handful of geranium leaves the castor sugar on top. 2 Leave this
in the fridge overnight so all the clear
Garnish strawberry juice runs out.
fresh strawberries
geranium leaves Geranium oil
1 Heat the canola oil and add the
METHOD geranium leaves. 2 Allow the mixture
Buttermilk panna cotta to infuse overnight. 3 Blend it in the
1 Place all the ingredients in a morning and strains through a fine
saucepan besides the gelatine and sieve.
scald over medium heat. Remove from
the heat. 2 Place the gelatine sheets in Garnish
ice water to bloom. 3 Add the bloomed 1 Garnish with fresh strawberries and
CHEF TRONETTE DIPPENAAR gelatine to the hot buttermilk mixture geranium leaves.
OF ORIGINS RESTAURANT and stir till the gelatine has melted. Serves 8
HAUTE CUISINE44 45
PICKLED FISH TACOS METHOD CHEF KERRY KILPIN
Salsa OF BISTRO SIXTEEN82
INGREDIENTS 1 Combine all the ingredients in a bowl
Salsa and season to taste.
150g tomatoes, chopped
1 red onion, finely chopped Pickled Cape bream
25g coriander, chopped 1 In a pan over a medium heat, add
1T olive oil 1T oil and gently sauté the onions until
salt and pepper translucent. 2 Add the ginger, garlic and
spices and fry gently for a few minutes,
Pickled Cape bream until fragrant. 3 Add the vinegar and sugar
2T sunflower oil for frying and stir until the sugar has dissolved.
3 onions, chopped Simmer for 20 minutes. 4 Thicken with
1t ginger, grated corn flour to a nice coating consistency.
3 garlic cloves, crushed Season to taste. 5 Season the flour. Dust
1t whole cumin the fish with it and pat off any excess.
1t coriander seeds, toasted 6 Heat 1T oil in a heavy-based frying pan
and crushed and, when hot, fry the fish until golden.
2t fish spice 7 Place a layer of fish in a deep, sterile
3 bay leaves glass or non-metallic container and pour a
1t turmeric little of the hot sauce over it, to cover.
1t mild curry powder 8 Continue layering fish and sauce until all
2C white vinegar the fish is covered. 9 Cool, then chill until
150g sugar ready to serve. Best made at least
2t cornflour 24 hours in advance.
flour, for dusting
1kg Cape bream, cut into portions PLATING
salt and black pepper 1 Flake the pickled fish and combine
with the onions and a little sauce.
For plating Season to taste. 2 Fill the taco shells
12 wonton wrappers – deep fried and with a little wild rocket, pickled fish and
shaped to form a shell top with salsa and aioli. 3 Garnish with
50g wild rocket fresh coriander leaves.
200ml aioli
coriander leaves Serves 12 as a starter
HAUTE CUISINE HAUTE CUISINE47
METHOD
Duck
1 Sear and cook medium rare at 180°C
for 5 minutes till medium rare.
Golden beetroot puree
1 Wash beetroots to remove any garden
dirt. 2 Place on a piece of foil, drizzle
with olive oil, Maldon salt and thyme. 3
Wrap the beetroots in tin foil and bake in
oven at 180°C till soft.
4 Remove from oven, peel the beetroots,
DUCK, BEETROOT AND and blend till smooth, creating a puree.
POPPED SORGHUM
Salt-baked roasted beetroots
INGREDIENTS 1 Combine egg whites and salt to form
Duck a paste. 2 Cover each beetroots in 2cm
2 duck breasts layer. 3 Place in a tray with a little water
10g beetroot powder covered with tin foil. 4 Bake in oven for
45 minutes on 180°C till soft. 5 Crack
Golden beetroot puree open the salt crust and peel the red
6 baby golden beetroots and golden beetroots. 6 Dice the red
olive oil beetroots.
Maldon salt
thyme Popped sorghum
1 Heat a pan and add oil. 2 Pour in
Salt-baked roasted beetroots sorghum and place lid on, allowing
2 egg whites grains to pop to form popcorn.
350g salt
350g large red beetroots PLATING
250g golden baby beetroots 1 Slice rested duck in half, and dust
olive oil beetroot powder as per picture within
Image by Andrea Evans
thyme a stencil. 2 Place remaining ingredients
as per picture and garnish with leaves of
Popped sorghum red vein sorrel and dianthus petals.
CHEF JANE-THERESE MULRY 100ml vegetable oil
OF QUNU RESTAURANT 50g sorghum Serves 2
HAUTE CUISINE48
SICILIAN SEAFOOD STEW
INGREDIENTS
2T good olive oil
2 medium leeks, sliced thinly
4 garlic cloves, chopped
1 medium fennel bulb, sliced thinly
2C fresh fish stock
2 tins Italian tomatoes
2T tomato paste
handful cherry tomatoes
coarsely ground black pepper
pink salt
¾t dried chilli
1C pitted green olives
225g line fish or kingklip, cut into
pieces
450g fresh mussels
225g clams
450g prawns
225g calamari
50ml white wine
lemon zest
chopped Italian parsley
METHOD
1 Heat oil in a large pan. Add leeks,
garlic and fennel, cook until soft.
2 Stir in fish stock, tomatoes and
tomato paste. 3 Season with salt,
pepper and dried chilli. 4 Bring to boil.
Reduce heat to low and simmer for 30
minutes. 5 Add fish, mussels, clams
and prawns, and lastly the calamari and
wine. 6 Add lemon zest and parsley,
then simmer on reduced heat for 30
Image by Bianca Davies
minutes. 7 Serve over couscous or with
crusty garlic ciabatta.
Serves 8
CHEF LOUISE CASTLE OF
HAUTE CUISINE BELLAGIO RESTAURANT50 51
CURED RAINBOW TROUT, TROUT METHOD RICHARD CARSTENS FORMER CHEF
CRACKLING, SUNFLOWER SEEDS, Cured rainbow trout OF TOKARA RESTAURANT
TURNIPS, RADISH, CAVIAR AND 1 Combine salt, sugar, zest, fennel in
CHARDONNAY CREME a bowl. 2 Place trout in nonreactive
tray and rub and cover salt mixture on
INGREDIENTS both sides. 3 Cure for 2 hours. 4 Rinse
Cured rainbow trout, 4 portions briefly and pat dry. 5 Portion into 80g
100g salt rectangular pieces and reserve.
50g sugar 6 Heat at 200°C for 1 ½ minutes when
20g chopped fennel fronds ready to serve.
400g rainbow trout fillets, skin
removed and reserve for trout crackling Rainbow trout crackling
zest of 1 lemon 1 Preheat oven to 100°C. 2 Scrape and
clean skin with a sharp knife. 3 Place on
Rainbow trout crackling silpat, cover with another silpat and bake
reserved skin from trout for 1 hour. 4 Cool down and then deep-
fry at 18°0 C till crisp. 5 Drain on paper
Sunflower seeds towel and gently break into pieces.
300g sunflower seeds
220g water Sunflower seeds
30g chopped fennel fronds 1 Place seeds and water in a pressure
cooker and cook on a low heat for
Turnips 18 minutes. 2 Strain and cool. 3 Reheat
4 baby turnips with touch of cream and chopped fennel
when ready to serve.
Radish
4 radishes Turnips
1 Blanch in salted water till cooked.
Chardonnay creme 2 Peel and reheat gently in olive oil.
1C Tokara Chardonnay
1C fish stock Radish
300ml cream 1 Thinly sliced on mandoline and
1t nutritional yeast brushed with olive oil
salt and white pepper to taste
Chardonnay creme
Garnish 1 On a stovetop, reduce Chardonnay
radish micros by ⅔. 2 Add fish stock and reduce by
½t caviar per portion ½. 3 Add cream and reduce to desired
consistency. 4 Season with yeast, salt
and pepper.
Serves 4
HAUTE CUISINE HAUTE CUISINE53
Hands-on
cookery courses
Images by Jenny Handley and Unsplash
around the
globe
SICILY 55 OXFORDSHIRE 56
Win a PERU 57 VIETNAM 59
16-piece NOMU
Cooks Collection MEXICO 60 MOROCCO 61
Spice Rack or NOMU
Breakfast-in-Bed ITALY 62 SOUTH AFRICA 63
hamper
See our social media
for details HAUTE COOKING55
COOK, CONNECT AND LEARN
One of the most stimulating and engaging ways in
which one can experience the culture of a country is
through food, especially in a hands-on cookery course.
From five-star hotels to simple, home kitchens, there is
something for everyone.
SICILIAN COOKING
CLASS
Sicily
MEET CHEF MASSIMO minutes and serving with a tomato
TOMARCHIO at the Porto Messina sauce and breadcrumbs, is made
gate for a tour of the small local market effortless. Massimo’s heart beats to
and the finer points about selecting his grandmother’s recipes, and he
the freshest ingredients. A short walk shares an avalanche of interesting
to a local restaurant and you will soon information whilst chopping, stirring
be cooking many delicious dishes – and instructing.
mussels cooked without wine (drink
the wine, do not cook the mussels with These fun, five-hour, interactive classes
it, he urges), onions roasted in salt, are filled most days of the week in
and delicious caponata. Making fresh season. Leave with copies of his
macaroni with a skewer (or bicycle grandmother’s recipes, and the need to
spoke or knitting needle), letting it walk off a wonderful meal that has been
rest and then cooking it for just eight shared with like-minded food-lovers.
Cooking classes and market tours are available Monday to Saturday and begin at
9:00am. To book email info@siciliancookingclass.com or phone +39 347 268 6442.
HAUTE COOKING56
Peru
PERUVIAN COOKING
IN LIMA
CHEF HECTOR AGUILAR VALLE, a at cooking stations in the garden.
Oxfordshire
keen culinary adventurer, runs Lima's Hector demonstrates, all the while
most popular Peruvian cooking school. commentating on the interesting culture
and history of Peruvian food, then you
Meet Hector at the local market to follow. Influences of the Incas, Spanish,
discover unique ingredients like pisco Nikkei (Japanese), Chifa (Chinese),
grapes and big custard apples, and Creole, African and Italian have made it
meet locals like Herica, who runs what it is today. Practical tips for working
THE RAYMOND BLANC a chebicheria (seafood lunchtime
restaurant). This engaging and
with chillies are interspersed with the
making of ceviche, tiger’s milk, scallops
COOKERY SCHOOL informative host will whisk you off to with yellow pepper sauce and a seafood
his humble home down an alleyway in and sweet potato stack with olive mayo.
the suburb of Miraflores. The slow beat Brother Alvaro will create chilcanos and
of traditional music welcomes wannabe pisco sours cocktails, which fuels lively
chefs who spend a few hours together conversation.
RAYMOND BLANC OBE, the iconic day chocolate course is a must. Don your A morning and evening class (including a recipe booklet), with a choice of four
Michelin-starred chef, has a cookery chef’s jacket, pair up and create a variety menus and the option of a pick-up and the market tour (a must). Book online
school at Belmond Le Manoir aux Quat- of advanced chocolate creations. Like www.peruviancookingclasses.com/node/57 or phone +51 970 827 247.
Saisons (meaning manor of four seasons) true chocolate aficionadas you will learn
in Oxfordshire. His long-time friend, the art of chocolate tempering. The chefs
former apprentice and now esteemed serve a rustic lunch in the kitchen for you,
colleague, director Mark Peregrine, leads and if you are lucky, you will get to meet
a variety of courses from introductory Raymond Blanc himself. You will leave
to advanced, offering both half days with recipes and sponsored cooking
and residential programmes. The one- equipment.
To book, email reservations.mqs@belmond.com or call +44 1844 278881.
HAUTE
HEADING
COOKING59
ANIMATED CONVERSATION
WITH OTHER TOURISTS IS
PART OF THE APPEAL, AND
BY THE TIME YOU EAT YOUR
RESULTS, YOU WILL HAVE
MADE FRIENDS FROM ALL
OVER THE WORLD. Vietnam MS VY, HOI AN
A HIGHLIGHT OF A HOLIDAY in the their tummies touch their knees they
charming town of Hoi An should include know it is time to share the food with
a cookery course with world-renowned someone else. The cookery course
Ms Vy. Television chef and restaurateur, is slick and organized, with plenty of
she is an animated and bubbly guide. pre-prep done before you arrive at
The morning starts with a tour around your cooking station. In pairs you will
the local market, where you will conjure up local dishes that are full of
discover unusual ingredients. She will punchy flavour. Animated conversation
share how the local ladies shop in the with other tourists is part of the appeal,
morning and afternoon, as they have no and by the time you eat your results,
refrigeration at home. They eat in the you will have made friends from all
streets, on their haunches, and when over the world.
After your course head off to one of her restaurants – The Cargo Clu, Vy’s Market
Restaurant, Morning Glory or Vy’s Kitchen and Deli. To book a cookery course
email contact@tastevietnam.asia or phone +84 235 391 1227.
HAUTE COOKING60
Mexico
RIVIERA'S KITCHEN TULUM
RIVIERA’S KITCHEN TULUM is where At the end of the cookery class you will
Lily Espinoza takes tourists through sit around the table together to enjoy the
the basics of native ‘people of the fruits of your labour, along with a ‘jarrito
Morocco
corn’ cooking, using family recipes de agua fresca de Jamaica’, cold beer
to prepare an authentic Mexican and mescal. If you interrogate her, Lily
meal in a group. Learn how to make will part with local information on where
tortillas, tomato salsa and guacamole, to buy indigenous ingredients. If you
interspersed with secret tips and family charm her you may even be invited to
tales. Her culinary pearls of wisdom venture into the smaller streets of Tulum
are given freely, and are invaluable. to eat with her and the locals that night.
HEURE BLEUE PALAIS,
ESSOURIA
Lily’s cooking classes can be booked via www.riverakitchentulum.com
or phone +52 984 129 2690. HEURE BLEUE PALAIS, a unique house He shares information about balancing
on the coast of Morocco in Essouria, tradition and innovation, plus get
a sought-after Relais & Châteaux tips on where to buy the best spices.
property, is where you can enter into Others wanted to know more about
the world of Moroccan cuisine. Chef ingredients unique to Morocco like
Ahmed Handour, passionate about Argan oil and which spices go into
Oriental cuisine, offers classes that his Ras el Hanout. This combination
provide an intimate opportunity to of up to 35 spices is unique to each
be exposed to his knowledge and a chef, creates a distinctive flavour,
thousand flavours. The programme and is known as ‘top of the house’.
includes the practical sessions about Prepare dishes like sardine tagine with
traditional cuisine, with the option for courgettes in tomato sauce laced with
more advanced cooks to learn tricks garlic, harissa, preserved lemon, salt
and techniques along the way. and pepper.
Special demonstration and tasting for groups (8 to 12 persons).
To book email info@heure-bleue.com or phone +212 0 524 78 34 34.
HAUTE COOKING62
Italy
GOOD TASTES
OF TUSCANY
South Africa THERE IS SOMETHING
FOR EVERYONE
After a cooking course with GOOD medieval Villa Pandolfini on the outskirts AFRICAN RELISH, PRINCE ALFRED COOKING COOKS, DURBAN
TASTES OF TUSCANY you will of the town. The villa, erected in the Consider their ‘Anytime cooking’ Chef Debbie Solomon in Westville,
have olive oil flowing through your 1200s as a hunting lodge, is the inviting courses such as ‘Karoo Classics’ or Durban, offers fun, interactive
veins and wish to live La Dolce Vita. space where family recipes are shared ‘Vegetarian’, which are half or full-day cooking classes. The focus is on
Convivial and engaging chefs meet and prepared together. A sumptuous classes. Masterclass weekend courses creating fabulous meals without
participants at the bustling Mercato Tuscan meal with fine local wines with invited chefs are popular too. spending too many hours in the
Centrale in the heart of the San around a table of new friends, may even There are also longer courses, part of kitchen. Book for an unforgettable
Lorenzo street market of Florence. be spiced with an aria or two! Aprons longer culinary and special interest cooking experience and produce
Learn about local ingredients then and a recipe books are included in the retreats, like their cycle tour or yoga delicious food that will stimulate
set off for a scenic half-hour drive to immersion course. retreat. your palate.
Email virna@africanrelish.com or Email info@cookingcooks.co.za or
Visit www.tuscany-cooking-class.com to book or phone +39 335 689 8344. phone 023 541 1381. phone 082 543 0543.
FLAVOURS OF SUSAN GREIG, BO-KAAP COOKING TOUR,
JOHANNESBURG CAPE TOWN
Monthly inspirational courses in Benefit from an educational, fun
the heart of Jozi, Sandton. A new experience and inspiring insights
theme is introduced every month, into the Cape Malay culture in Bo-
with six recipes per course being Kaap. Your host and guide Zainie will
demonstrated. These courses are an entertain you with stories of the food
experience for people who have a and culture whilst cooking. End off
basic food knowledge, want to hone with a sit-down lunch. You’ll leave
their skills, extend their repertoire and inspired, with a recipe booklet and bag
learn how easy it is to make simple, of Zainie's special Masala mix for your
delicious food. first curry meal.
Email bookings@greig.co.za or phone Email zainie@bokaapcookingtour.co.za
083 616 0136. to find out more.You can also read
