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AUGUST/SEPTEMBER 2015South AfricaR45.00 (incl.VAT) Other
CountriesR39.47 (excl. VAT)www.ginjafood.com
food magazine
coffee & chocolate edition
ALL THINGS COFFEE fRom faRm To CUP
wiTh CoffeeConnoisseURs
WIN: must-have kitchen gadgets, an exclusive getaWaY &
mORe
Introducing Francois Ferreira our quirky proudly south
african ginja chef
Vegan Indulgencesatisfy your sweet tooth
bonjour paradise exploring mauritius and its island flavour
-
yourMASTERPASSION
Your nominated Chef could win an international culinary
experience to London worth R50 000! Plus you could win a South
African weekend getaway to the value of R10 000.
Calling all Head Chefs to nominate
a young chef to be part of the mentorship movement!
Terms & Conditions: The competition is open to all South
African cooks & chefs quali ed and unquali ed. Any participant
under the age of 18 years must be fully assisted by his/her
guardian. This competition is open from 1 June 2015 and ends on 31
August 2015. Participants must be nominated by their Executive/Head
Chef either online at www.ufs.com; OR through the nomination form.
The main prize is a culinary experience to London, where the winner
will join the International Hotel School Intercampus winner and
staff member. The trip will take place in January 2016. The Head
Chefs Prize: A weekend away valued at R10 000 in the region where
the Head Chef resides. Finalists will be required to participate in
mentoring sessions and the nal mystery basket cook-off. Full terms
and conditions at www.ufs.com
atticr
ush_
3315
Senior chefs around the country are
called to nominate their young chefs for
the Unilever Food Solutions Master your
Passion The Mentorship Movement
competition giving them the opportunity
to spend time with a mentor, learn the art
of mastering their passion and take part
in a time-trial cook-off. Great prizes are
up for grabs for both the nominee
and the nominator.
For young chefs to qualify to enter the
competition, they need to be under the
age of 25, have a minimum of three years
in the industry and be nominated by a head
chef with a motivation. The nominated
chef could win an international culinary
experience to London worth R50 000, while
the nominating head chef stands to win
a South African weekend getaway to the
value of R10 000.
As Unilever Food Solutions, we believe
in giving back to the industry by developing
talent. We also believe that there is a
need for young chefs to be mentored.
The Master your Passion Mentorship
Movement competition gives senior chefs
the opportunity to take the lead and be
part of the mentorship movement and
nominate their young chefs, explains
Michel Mellis, MD of Unilever Food Solutions
in South Africa.
The ve mentors are Craig Cormack
of The Goose Roasters in Cape Town;
Dion Vengatass, Sous Chef at the Mount
Nelson Hotel in Cape Town; Executive Chef
James Khoza of the Sandton Convention
Centre; Executive Chef Stuart Cason, Area
Executive Chef of Sub-Saharan Africa,
Radisson Blu Hotel and Executive Chef
Leon Hatton-Jones of Hilton in Namibia.
Entries are open for head chefs to submit
their nominations until 31 August. The
mentoring sessions will take place between
1 and 30 September and the nals will take
place on 29 October 2015 in Johannesburg.
Nominate your potential chef online at
www.ufs.com, select the Concepts &
Promotions tab and click on Mentorship
Movement, where you will nd all the
information you need, as well as the
entry form.
Giving Young Chefs a Chance to Master Their Passion
Enter online at ufs.com
-
yourMASTERPASSION
Your nominated Chef could win an international culinary
experience to London worth R50 000! Plus you could win a South
African weekend getaway to the value of R10 000.
Calling all Head Chefs to nominate
a young chef to be part of the mentorship movement!
Terms & Conditions: The competition is open to all South
African cooks & chefs quali ed and unquali ed. Any participant
under the age of 18 years must be fully assisted by his/her
guardian. This competition is open from 1 June 2015 and ends on 31
August 2015. Participants must be nominated by their Executive/Head
Chef either online at www.ufs.com; OR through the nomination form.
The main prize is a culinary experience to London, where the winner
will join the International Hotel School Intercampus winner and
staff member. The trip will take place in January 2016. The Head
Chefs Prize: A weekend away valued at R10 000 in the region where
the Head Chef resides. Finalists will be required to participate in
mentoring sessions and the nal mystery basket cook-off. Full terms
and conditions at www.ufs.com
atticr
ush_
3315
Senior chefs around the country are
called to nominate their young chefs for
the Unilever Food Solutions Master your
Passion The Mentorship Movement
competition giving them the opportunity
to spend time with a mentor, learn the art
of mastering their passion and take part
in a time-trial cook-off. Great prizes are
up for grabs for both the nominee
and the nominator.
For young chefs to qualify to enter the
competition, they need to be under the
age of 25, have a minimum of three years
in the industry and be nominated by a head
chef with a motivation. The nominated
chef could win an international culinary
experience to London worth R50 000, while
the nominating head chef stands to win
a South African weekend getaway to the
value of R10 000.
As Unilever Food Solutions, we believe
in giving back to the industry by developing
talent. We also believe that there is a
need for young chefs to be mentored.
The Master your Passion Mentorship
Movement competition gives senior chefs
the opportunity to take the lead and be
part of the mentorship movement and
nominate their young chefs, explains
Michel Mellis, MD of Unilever Food Solutions
in South Africa.
The ve mentors are Craig Cormack
of The Goose Roasters in Cape Town;
Dion Vengatass, Sous Chef at the Mount
Nelson Hotel in Cape Town; Executive Chef
James Khoza of the Sandton Convention
Centre; Executive Chef Stuart Cason, Area
Executive Chef of Sub-Saharan Africa,
Radisson Blu Hotel and Executive Chef
Leon Hatton-Jones of Hilton in Namibia.
Entries are open for head chefs to submit
their nominations until 31 August. The
mentoring sessions will take place between
1 and 30 September and the nals will take
place on 29 October 2015 in Johannesburg.
Nominate your potential chef online at
www.ufs.com, select the Concepts &
Promotions tab and click on Mentorship
Movement, where you will nd all the
information you need, as well as the
entry form.
Giving Young Chefs a Chance to Master Their Passion
Enter online at ufs.com
-
Castles in the sand sas leading resort
for 2015 conrad pezula 44
bonjour paradise sipping cocktails and delicious
dishes at long Beach mauritius 54
TRAVEL
For the love oF CoFFee francois ferreira cooks with coffee
14
bean vs. bean taking a look at the cocoa and coffee beans 40
island Flavour Beverly hills island hops with flavours 64
divine CoCoa the process behind the indulgence 68
vegan indulgenCe satisfying everyones sweet tooth 70
out oF the box the oyster Boxs executive chef kevin joseph
84
dressed For suCCess getting uniform ready with chef works
104
FOOD
DRINKSMaChines and beans coffee machines that were made to
impress 22
lineage oF exCellenCe chatting to sa's 2013 Barista champ craig
charity 26
Full oF beans planting the seed for the perfect coffee bean
30
the world oF latte art making coffee look as good as it tastes
36
the south aFriCan ChoColate CoFFee pinotage south africas unique
blend 76
Calitzdorp winter Festival visiting the annual
port festival along the garden route 80
ChoColate and wine pairing the best
of both worlds 88
CoFFee hotspots your national guide
to exceptional coffee 120
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CheFs note 04
Contributors 08
letters to editor 10
CheFs piCk rhymes with orange 48
whats in season 52
book review secrets of a french cooking class 94
ask a CheF with desmond davies 108
out & about 114
suss out sassi understanding sustainable seafood 116
ginja Cheat sheet know your coffee 118
direCtory 122
reCipe index 124
REGULARS
Milk, ChoColate and Cookies keeping little hands busy and little
tummies happy 98
JUNIOR
bon
app
tit
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let me introduce myself. my name is Franois Ferreira, the new
ginJa chef. in June, my partner denise lindley and i, took over
ginJa Food magazine from chef Jacqui Brown, who has emigrated to
new Zealand with her family to take up a very exciting project near
auckland.
denise and i are having sleepless nights as our minds are so
full of new ideas that we would like to share with all of you, but
we realise that Rome wasnt built in a day, so we will giving you
tantalising insights into these ideas with each new edition of
ginJa.
i have worked in the food industry all my life and everything i
do is centred around good food, good wine and good company. i have
a passionate love for all things south african, our olive oils,
brandies, wines and all our amazing and unique ingredients that are
available in this country. We have a rich culinary tradition which
i feel is not always appreciated. that is why i have been dubbed
the south african Food evangelist. denise also shares my enormous
passion for food and wine, and she has worked in the catering
industry all her life.
i hope that you will find this coffee and chocolate edition as
exciting as i do. i love my coffee to drink, as an ingredient or
using the ground beans as a spice, as you will see in my feature
For the love of coffee (pg14). We also chat to those in the know
when it comes to all things coffee, like craig charity, the sa's
world barista competitor for 2014, and obtain an insight into the
world of latt art with latt art judge shaun aupiais.
there are some decadent chocolate recipes that i am sure every
chocoholic will be delighted to make and indulge themselves in.
this edition is all about lifes little luxuries. so sit back,
indulge and enjoy.
happy cooking
- Franois
chef
's not
e
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TM
5
f
GinjaMagazineAdPaths.indd 1 2015/06/04 9:28 AM
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deCadenT Coffee & ChoColaTe layered cake
topped with meringues
06
ingredientsfor the chocolate sponge500 ml flour
500 ml castor sugar
30 ml baking powder
5 ml salt
8 eggs separated
250 ml oil
1 shot strong espresso coffee
Boiling water (explained in the method
below)
75 ml cacao
for the white velvet cake625 ml flour
375 ml castor sugar
5 ml bicarbonate of soda
5 ml maizena
5 ml custard powder
5 ml salt
300 ml buttermilk
2 eggs jumbo size
400 ml vegetable oil
5 ml white vinegar
5 ml vanilla essence
for the chocolate coffee ganache250 ml double cream
750 ml dark chocolate
30 ml instant coffee
for the butter icing130 g softened butter
1.5 kg icing sugar
15 ml flour
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ChoColate sponge Cake1. whisk the egg yolk and sugar until light
and creamy2. add the oil slowly to the egg mixture until mixed
well3. pour the espresso into a 250ml measuring cup, fill it up
with boiling water (if you want a stronger coffee taste you can add
2 heaped tablespoons instant coffee granules) now add half of the
liquid slowly to the egg mixture and make sure that the egg does
not cook and separate4. sieve the dry ingredients and a pinch of
salt, keep 1 tsp baking powder back5. add the flour mixture to the
egg mixture; fold in until the flour is worked into the batter
mixture. add the remaining liquid and stir lightly until combined6.
whisk the egg whites until foamy and add the baking powder, whisk
until soft peak is reached7. fold in the egg whites with a metal
spoon until batter is mixed through (remember the more you mix the
stronger the gluten becomes and this can lead to a heavy
texture.)8. use 2 x 23cm round cake tins, line only the bottom of
the tins and make sure that you spray the sides and greaseproof
paper slightly.9. Bake at 180c for 45 50 minutes10. let the cakes
cool down for 10
minutes before taking it out of the tins, let it cool
completely.
white velvet Cake1. combine all of the dry ingredients and sieve
twice2. combine all of the wet ingredients together.3. mix the wet
and dry ingredients together4. prepare a 23cm cake tin with
greaseproof paper only on the bottom of the tin and spray the tin
on the inside.5. pour into the tin and bake at 180c for 30 35
minutes until a skewer comes out clean when placed in the centre of
the cake.6. let cool in the tin for 10 minutes and remove onto a
cooling rack, let it cool down completely before decorating.
ChoColate CoFFee ganaChe1. warm up the cream in a saucepan, make
sure that the cream does not boil, slight simmer only. dissolve the
instant coffee in the cream.2. add the chocolate to the heated
cream, remove from the heat and stir a little bit until the cream
and chocolate combines. put the lid on the saucepan and leave to
stand for 10 minutes3. if all of the chocolate has melted, use
a whisk to combine the ganache, if some of the chocolate still
needs to melt, warm the ganache on a very low heat until it becomes
easy to stir the mixture.4. remove from the heat and mix with a
whisk until it becomes thick and velvety.
butter iCing1. cream butter in a mixing bowl2. sieved the icing
sugar and flour together twice, add the icing sugar & in 3
stages, making sure that its mixed well3. the icing should be soft
and spreadable (keeps its shape) not soft.
asseMble1. use a sturdy base to put the cake on. slice the cake
to ensure even layers2. alternate the chocolate cake with the white
velvet cake, starting with the chocolate cake as the base3. spread
a thin layer butter icing (5mm) onto each layer of cake ending with
the icing on the top layer, cover the rest of the cake and give it
a smooth surface4. cool down the ganache to room temperature and
drizzle it over the cake.5. decorate with white and dark chocolate
curls or you can buy the small meringues as seen in the photo from
your local shop.
on th
e cov
er07
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our c
ontri
buto
rs
08www.facebook.com/ginjaFood
www.twitter.com/ginjaFood
www.pinterest.com/ginjaFood
SCAN ME! SEE WHATS HAPPENING ONLINE!
GINJA CHEFFRANCOIS [email protected]
DIRECTORDENISE [email protected] EDITORSHERILEE
[email protected] SUB-EDITORMIKE ALLEN
[email protected] HEAD DESIGNERKATE [email protected]
SALES EXECUTIVECLARISE [email protected] MARKETING, SOCIAL
MEDIA& DISTRIBUTIONMAGGI VAN [email protected]
ADMINISTRATORPHYLLIS [email protected] GINJA JUNIOR
CHEFJULIETTE [email protected] CONTACT US+27 (0)31 563
0054P O Box 20111Durban North, 4016WWW.GINJAFOOD.COM
having won the sa barista championship in 2013 and competed in
the World barista championships in 2014, cRaig chaRitY knows all
things coffee. he recently opened his own stand-alone coffee
shop.
shaun aupiais is known as the coffee guy. he works closely
with the Red Band Barista academy as a barista trainer and
coach. is a
latt art judge and doting father of three.
vice-president of the Francois Ferreira academy, denise lindleY,
has spent most of her career in the catering industry and has an
enormous passion for all things food and wine related.
executive sous chef of the durban international convention
centre,
desmOnd davies, is a member of both the south african chefs
association as
well as the chane des Rtisseurs south africa.
executive chef kevin JOseph has been at the Oyster Box hotel for
the past decade, having originally trained as a chef for the south
african navy. kevin describes his cooking style as classic with a
twist of modern.
RYan le ROux, Founder of the leva Foundation non-profit
organization, that equips previously unemployed
individuals with the specialist skill of excellent, industry
grade barista training.
-
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SUPERIOR qUAlITy PRODUcTS AND ExcEPTIONAl SERvIcE as south
africas leading
SUPPlIER Of PROfESSIONAl & hOUSEhOlD cOOkwARE.
sign up with www.madeinspain.co.za and get free gifts and loads
of benefits just by being a lover of all things spanish.
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-
10
dear editor, Just wanted to drop you a note telling you how much
i enjoy your magazine. i was telling my mom yesterday that i was
impatiently awaiting my next issue of ginJa Food magazine, and it
was in my mailbox when i got home. she is hooked too! every time
she comes to my house, the first thing she does is look through
your magazines for new recipes to test drive. in my opinion, you
have surely fulfilled the goal you set out to achieve with the
magazine. every issue feeds my soul and appetite. it is my
pleasure to subscribe to such a wonderful foodie inspired magazine.
it is so evident that this magazine is owned by and employs people
who enjoy food as much as i do... this does not go unnoticed! i
have every single issue from the beginning, because i can't bear to
part with any of them. i look at them again and again. i've said it
many times before but i truly thank you for this wonderful journey
of food you have taken us on. thanks so much for all you
do!jaCqueline loMbardt
let teRs FROm OuR ReadeRs
deaReditor
write to us: [email protected]
po box 20111, durban nor th, 4016
-
11
dear editor my husband gave me a copy of ginJa Food magazine
about 5 months ago as part of a valentine's gift. We are both avid
foodies and enjoy spending time in the kitchen with family and
friends. Food to us is most definitely the language of love and
appreciation, a message that shines throughout your publication.
i've mostly enjoyed the food-related article "a Blumen(thal)
Wonder" by alex poltera - he surely knows how to take
your imagination on a culinary adventure. the way he describes
the theatrical dining experience at heston Blumenthal flagship
restaurant, the Fat duck is incredible. this is the dream of many a
foodie, but sadly attained only by few. do we have a similar dining
experience available in south africa? i find the unique food
offering intriguing and would love to know if we can experience it
here in sa. roxanne Fortuin
write to us and stand a chance to win a Caress Marine
singlz haMper valued at r600
-
subscribe to ginJa Food magazine for 12 editions and stand a
chance to win a luxury 2 nights stay at sani pass hotel
including daily breakfast and dinnerwww.sanipasshotel.co.za
see our subsCription details on pg 73
Subscribe and win!
12
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Cooking in superior cookware not only improves the quality of
your meals, but also your quality of life and that of your family
and loved ones. Thats why at AMC we use only the finest quality
18/10 stainless steel to produce our products, and offer a lifetime
guarantee on our craftsmanship. Giving you peace of mind that when
you invest, you invest in the best.
To find out more about the AMC way of cooking or how you can
invest in your familys health, visit us at www.amcsa.co.za, call us
on 086 1111 AMC (262) or email [email protected].
improves your quality of life.COOKING INQUALITY
-
14
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i am a great coffee lover. When i first used coffee to flavour a
dish my friends thought i had lost the plot. coffee gives an added
fuller dimension to any dish. all coffees have natural acidity; the
coffees
from south america are a bit more acidic than the coffees from
africa
which tend to have chocolate & spice overtones. ground
coffee
beans make a great crust or a rub for meats but you need to
balance it with something sweet. Whole coffee beans in a dish
infuse a lot of flavour
but do not forget to remove them before service.
OF cOFFeefor the love
15
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Coffee RUbbed Rib-eye RoasT easY | seRves 6pRep time: 60
minscOOking time: 75 mins
ingRedienTs 60 ml finely ground coffee
30 ml coarse salt
15 ml freshly ground black
pepper
vanilla bean, split and
seeds scraped
1 kg whole Rib-eye Roast
1. in a bowl, thoroughly blend the coffee with the salt, pepper
and vanilla bean seeds. set the rib-eye roast in a roasting pan and
rub it all over with the coffee mixture, concentrating most of the
rub on the fatty part of the meat. let roast stand covered at room
temperature for 30 minutes.2. preheat the oven to 230c. Roast the
meat for 15 minutes. Reduce the oven temperature to 160c and roast
for about 1 hour 3. transfer the roast to a carving board and let
rest for 20 minutes. scrape off any excess coffee rub. carve the
meat in
16
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slices and serve.
note: the coffee-rubbed roast can be refrigerated overnight.
Bring to room temperature before roasting.
Coffee & CaPeR RisoTTo easY | seRves 6 (as a staRteR)pRep
time: 10 minscOOking time: 20 mins
ingRedienTs30 ml capers, drained
1 double shot espresso
1,25 L chicken or vegetable stock
30 ml extra-virgin olive oil
1 small onion, finely chopped
375 ml Arborio rice
90 ml dry white wine
8 coffee beans
30 ml unsalted butter
90 ml Parmesan, freshly grated
Salt and freshly ground pepper to taste
1. drain and coarsely chop the capers.2. meanwhile, in a small
saucepan, boil the brewed espresso over high heat until reduced to
30ml, about 5 minutes.3. in a medium saucepan, bring the stock to a
simmer; cover and keep warm over low heat. in a large saucepan,
heat the olive oil. add the onion and cook over moderately high
heat, stirring
17
occasionally, until softened, about 3 minutes. add the rice and
cook, stirring, until just translucent, about 2 minutes. add the
wine and simmer for 2 minutes. add the coffee beans and 250ml of
the warm stock and cook over moderate heat, stirring constantly,
until absorbed. Repeat the process using 1,15 l of the stock and
stirring until the rice is al dente and bound in a creamy sauce,
about 20 minutes total.4. Remove the risotto from the heat and
discard the coffee beans. stir in the butter and cheese; then stir
in the remaining 100ml of stock. season the risotto with salt and
pepper and spoon onto plates. scatter the chopped capers over the
risotto and the reduced espresso around it.
When I used cOFFee tO FlavOuR a dish my friends thought I had
lost the plot.
food
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lamb, Coffee and daTe TagineeasY | seRves 6-8pRep time: 10
minscOOking time: 30 mins
ingRedienTs2 kg lamb stewing meat
Oil
3 cardamom pods
1 star anise
1 whole cinnamon stick
4 medium onions, roughly cut
4 cloves garlic, roughly chopped
500 ml coffee, not too strong
500 ml beef stock
200 g dates, cut into blocks
Salt and freshly ground black pepper to
taste
1. Fry the pieces of meat in the oil until sealed. Remove from
the pot and set
18
Coffees from South America are a bit more acidic than the
cOFFees FROm aFRica Which tend tO have chOcOlate & spice
OveRtOnes.
-
aside. Fry the onions and garlic until opaque then add the meat
and simmer for a few minutes. add the spices, coffee and stock. 2.
season to taste. simmer until the meat is soft. 3. lastly add the
dates simmer again until the sauce has reduced slightly.
bananas in Coffee syRUPeasY | seRves 6pRep time: 15 minscOOking
time: 120 mins
ingRedienTs500 ml freshly brewed
coffee
250 ml sugar
Zest of lemon
1 cinnamon stick, broken into pieces
8 firm, medium bananas
15 ml fresh lemon juice
Greek style yoghurt, for serving
1. in a saucepan bring the coffee to the boil. add the sugar,
lemon zest and pieces of cinnamon stick and simmer over moderate
heat for 5 minutes or until syrupy. set aside to cool slightly. 2.
meanwhile, peel the bananas and slice into thick slices. place the
bananas in a large shallow dish, and toss in the lemon juice
3. pour the coffee bean syrup over the bananas and let stand
until cooled to room temperature, then refrigerate for about 2
hours. spoon the bananas and coffee bean syrup into individual
serving bowls, spoon the yoghurt over and serve.
note:the coffee bean syrup can be prepared one day ahead; let
cool then refrigerate overnight. gently reheat the syrup before
pouring it over the bananas.
19fo
od
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7421T Ginga Foreign ground DPS FA2.indd 1 2015/05/20 12:54
PM
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7421T Ginga Foreign ground DPS FA2.indd 1 2015/05/20 12:54
PM
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delonghi priMa donna
r19,999 prepare cappuccinos,
italian latte macchiatos and caffe lattes with
beans or ground coffee, or even a cup of hot
chocolate with dlonghis primadonna exclusive.
this fully automatic coffee machine boasts an
integrated silent coffee grinder with 13 adjustable
settings as well as the lattecrema system for
the perfect cappuccino.www.delonghi.com/
en-za
& beansmachinesGet the best out of your roast with these
incredible
coffee making machines
22
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& beansmachines bean there CoFFee CoMpanyr75
(250g)exhibiting a sweet honey aroma with winey acidity
and creamy body this Burundi musema coffee
reveals rich berry and chocolate flavours. a direct Fair
trade
partnership with the nyarurama and musema
cooperatives.www.beanthere.co.za
23
Motherland toil & triuMph
r85.50at motherland, we
want you to drink the love we put into every bag. toil &
triumph is a
blend of Burundian and ethiopian coffees. its
soft, sweet and smooth, with hints of light caramel and
fruit.
www.motherlandcoffee.
com
exprelia evor15, 999
indulge your friends with the perfect italian coffee. With the
saeco
exprelia evo, aspiring coffee experts can
experience the thrill of preparing a cup as professionals
would,
with the ability to customize multiple
drinks and the guarantee of a perfect
hygiene. www.italianlifestyle.
co.za
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delonghi elettar12,500 (white)r12,000(black)the eletta is ideal
for the creation of
a variety of coffees, hot drinks or even tea infusions. the milk
menu allows
for the selection of beverages, whilst drip
coffee fans are also catered for with a
long coffee button.www.delonghi.com/
en-za
FOR Full FlexiBilitY FROm ROast tO cup lOOk at the espRessO
machine.
When it comes to more convenience but still using beans, the
bean-to-cup grinds and pours automatically. FOR
pROpeR On-the-gO cOFFee invest in a capsule machine.
24
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ryo CoFFee ultiMate starter kit
r899For the real coffee lover,
Roasting Your Own coffee will give you that
much more appreciation for the coffee youre
drinking. stove top or braai, flat white or
cappuccino, experiment, have fun, and enjoy the
ultimate in fresh gourmet home roasted and
brewed coffee.www.ryocoffee.co.za
Mokador gran MisCela
r260 (1kg)an expert blend of the unique, delicate taste of
columbia coffees,
the subtle-tasting santos coffee, with
added high-altitude guatemala and costa Rica-grown beans.
its
delicate taste has hints of fruit and flowers and
a velvety hazelnut-brown creamy top
layer when poured.www.mokador.co.za
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of excellence
-
27
GINJA takes a coffee break and chats to SA's Barista Champion of
2013, Craig Charity.
meeting with craig charity has to have been one of the most
entertaining interviews to date. Whilst trying to find him at his
newly opened stand-alone coffee shop in the Watercrest mall
hillcrest, his only hint was that he would be the man jumping up
and down in the middle of the mall. true to his word, that is how
we found him.
instantly you know that he is passionate about coffee. not in
the sense that he just loves a good cup of the beverage to get him
through the day. Oh no. he is the kind of person who wants to know
where the cherries were grown, who the people were that harvested
them, the washing process, including the temperatures used, as well
as the drying process. every step in this process is important to
the end product. every step is a part of a bigger picture, until
ultimately what you have in front of you is deserving of sas number
one barista for 2013.
as with most of us, craigs passion for
coffee started when he would wake up at 4am for his job as a
personal trainer, at that time of the morning caffeine is a must!
he is also an all-or-nothing kind of guy, either this is going to
be amazing or dishwater. his passion soon progressed into a mobile
coffee company, and from there he accidently became a coffee
machine technician. as you might say, things grew from there to
where he is today. a business owner, husband and father of
(soon-to-be) three, craig is animated as he talks about his coffee
adventures, including his flight to guatemala to fetch his coffee
beans for a competition, which he needed well before the time
limits of having them imported. as one would expect, there are
pictures of him amongst the coffee trees and admiring the washing
process. another would be when he only received the coffee beans
for one of the world championships a mere 15 minutes before
game-time. that has to be one of the hairiest tales to date.
drin
ks
His only hint was that he would be the man Jumping up and dOWn
in the middle of the mall.
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Back in a more relaxed environment, craig waits in anticipation
as you take a sip of his coffee, which he asks you try first
without sugar. as he roasts his own coffee beans and makes sure
that he is a part of the entire process, he compares his
coffee-making abilities to that of a wine-maker. as craig explains,
its like saying that in order for you to enjoy a glass of wine you
have to add sugar to it. that is just a really bad idea. We are so
accustomed to bad bitter coffee that we dont know what a balanced
cup of coffee should taste like.
he goes on to say, i would do barista courses and make them draw
pictures of the process of the coffee going from a simple seed into
the cup of coffee that you end up with. Often that leaves them with
more than one drawing. then what i say to them is that you are at
the end of the food chain, you have the ability to display this
process in all its glory and respect all those people that have
gone before you, or you have the power to completely destroy all
their hard work. it is important to honour each and every person
before you.
as for the name, its simple; it is all about the lineage of
coffee in a cup, the lineage of the machinery and the lineage of
excellence. craig uses lamarzocca machines, each machine is
hand-made in Florence italy, by a person, not a machine, so there
is history to it. take a moment to have more than just a cup of
coffee. visit craig at his stand-alone shop in Watercrest hillcrest
or his coffee shop at stratta caf in hillcrest and meet the man
behind one of the best cups of coffee i have had to date.
drin
ks
a gOOd cuppa With cRaig
espresso based coffee is extracted with 9 bars of pressure, the
barista needs to
compress the coffee using a tampa.
an excellent extraction is syrupy and thick, not dribbling and
gushing out.
Milk is texturised to have a consistency of wet paint and is
heated to around 60C to
bring out the milks natural sweetness.
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Its like saying that in order for you tO enJOY a glass OF Wine
YOu have tO add sugaR tO it. That is just a really bad idea.We are
so accustomed to bad bitter coffee that We dOnt knOW What a
Balanced cup OF cOFFee shOuld taste like.
the crema on top of the espresso becomes a canvas.
the goal of free pouring latte art is to create a design that is
both centred and symmetrical.
leaving a brown rim of crema around the outside.
a cappuccino's foam needs to be about 1cm thick at the top. if
the foam
is too thin it loses its textural appeal.
29
-
There's an intricate process to getting that perfect cup of
coffee. We take a look at some of the
passionate coffee farmers that grow and hand pick some fine
beans...
30
beansfull of
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sir arthur conan-doyle wrote about his fictional hero sherlock
holmes smoking several pipes whilst solving a mystery, it has often
been suggested that those pipes were Opium or some other
hallucinogenic drug. how many of us though have drunk several cups
of coffee whilst solving a problem or studying late into the night?
certainly a much safer and more legal way of staying awake!
if you, like me, have thought during those late night, coffee
powered, sessions about the origins of that cuppa Joe doubtless
your mind flew to south america, to Brazil or similar. We seem to
think that coffee Farming is an exclusively south american
occupation. i doubt if any of us would have thought of africa as a
possible source of our coffee.
however there are a number of african countries where coffee
farming is expanding. For the purpose of this article we are going
to look at two of them in particular. the first is an operation in
Burundi and the reason for our particular interest is in the
development taking place there.
apparently up until fairly recently the coffee growers did just
that! they grew coffee berries and supplied them on to the washers
and roasters and thence to the blenders and so on until it reached
the supermarket and eventually your coffee machine. now, thanks to
the american carlson family
with their passion for coffee, and a desire to facilitate a
direct and meaningful relationship between coffee growers and
coffee Roasters there is the Burundi long miles coffee project.
this project has built several washing stations so that growers can
have more control over the quality of bean produced.
since the majority of coffee berries, for good coffee, are
handpicked and then the flesh removed by either a wet or dry
process to extract the bean ready for roasting, extracting the
choicest beans is the way to ensuring our perfect cup. giving the
farmer/grower control over this part of the process is achieving
two things. Firstly the grower gets a better price for the beans,
enabling them not only to survive but to thrive and expand. more
coffee for us! secondly and probably of greater importance is that
we, the coffee drinkers get more and better single origin coffees
to choose from.
Our next coffee producer of interest is, surprisingly, very
close to the ginJa team, on the kZn south coast at port edward. the
reasons for our interest in this, the Beaver creek coffee estate
are many, i suppose one that piques my interest most is that it is
way south of the normally accepted coffee belt which is between the
tropic of cancer and the tropic of capricorn. in fact it is the
southernmost coffee estate in the world. the story behind that is
also newsworthy in that in 1984 banana farmer and owner
31
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ed cumming took the risky step of planting 4 coffee trees. the
risk paid off and today the estate has over 60,000 trees. Of even
greater interest to us is that three generations of that
risk-taking family are still involved in the growing, harvesting
and roasting of their much-loved coffee.
a direct result of this personal involvement is that the estate
can provide consistent quality coffee roasts that are unique to
Beaver creek. Besides these signature roasts the estate also blends
local and imported coffees to provide a wide range of distinctive
flavours. Of special interest to south african coffee lovers is the
lengths to which the estate goes to educate those with an interest
in the processes involved in making that perfect cup. they provide
crop to cup tours, home Barista courses and sampling to choose your
favourite favourite. the estate caf also serves meals all day with,
of course coffee on tap.
steps to Making CoFFee
1. plantinga coffee bean is actually a seed. When dried, roasted
and ground, it is used to brew coffee. But if the seed is not
processed, it can be planted and will grow into a coffee tree.
2. harvestingdepending on the variety, it will take
approximately 3 or 4 years for the newly planted coffee trees to
begin to bear fruit. the fruit, called the coffee cherry, turns
a
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33
bright, deep red when it is ripe and ready to be harvested.
3. Choose beansselectively picked - only the ripe cherries are
harvested and they are picked individually by hand.
4. proCessingthe dry Method this is the age-old method of
processing coffee and is still used in many countries where water
resources are limited. the freshly picked cherries are simply
spread out on huge surfaces to dry in the sun. in order to prevent
the cherries from spoiling, they are raked and turned throughout
the day.the wet Methodin wet method processing, the pulp is removed
from the coffee cherry after harvesting and the bean is dried with
only the parchment skin left on. First, the freshly harvested
cherries are passed through a pulping machine where the skin and
pulp is separated from the bean. if the beans have been processed
by the wet method, the pulped and fermented beans must now be dried
to approximately 11 percent moisture to properly prepare them for
storage. these beans, still encased inside the parchment envelope
(the endocarp), can be sun dried by spreading them on drying tables
or floors, where they are turned regularly, or they can be machine
dried in large tumblers.
5. storageOnce dried, these beans, referred to as
BeaveR cReek cOFFee estate is way south of the normally accepted
coffee belt. In fact it is the sOutheRnmOst cOFFee estate in the
WORld.
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'parchment coffee,' are warehoused in sisal or jute bags until
they are readied for export.
6. Millinghullingmachines are used to remove the parchment layer
(endocarp) from wet processed coffee. hulling dry processed coffee
refers to removing the entire dried husk -- the exocarp, mesocarp
& endocarp -- of the dried cherries.polishingthis is an
optional process in which any silver skin that remains on the beans
after hulling is removed in a polishing machine. While polished
beans are considered superior to unpolished ones, in reality there
is little difference between the two.grading & sortingBefore
being exported, the coffee beans will be even more precisely sorted
by size and weight. they will also be closely evaluated for colour
flaws or other imperfections.
7. roasting Roasting transforms green coffee into the aromatic
brown beans that we purchase, either whole or already ground, most
roasting machines maintain a temperature of about 290c. the beans
are kept moving throughout the entire process to keep them from
burning.
8. packagingRoasting and packaging is generally performed in the
importing countries because freshly roasted beans must reach
1. Planting 2. Harvesting 3. Choose beans
6. Milling 5. Storage 4. Processing
7. Roasting 8. Packaging 9. Grinding
12. Drinking 11. Brewing 10. Tamping
34
At every stage of its production, cOFFee is RepeatedlY tested
FOR qualitY and taste.
The taster -- usually called the cupper "slurps" a spoonful with
a quick inhalation.
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the consumer as quickly as possible.
9. grindingthe objective of a proper grind is to get the most
flavour in a cup of coffee. how coarse or fine the coffee is ground
depends on the method by which the coffee is to be brewed. coffee
ground for use in an espresso machine is much finer than coffee
which will be brewed in a drip system.
10. tampingtamping is required as the brew water is under a lot
of pressure (8 to 10 times the weight of gravity) and has an innate
ability to find the path of least resistance through the ground
coffee. if the coffee is not tamped correctly then you will find
over-extraction of the coffee surrounding the channels and
under-extraction in the coffee in the channels. the result is
either a cup of coffee that is too bitter or too caramelised. With
firm and even tampering, the water has no other option but to flow
through the coffee evenly, leaving you with the best coffee that
your coffee grind has to offer.
11. brewing Before you brew your coffee, take a moment to look
carefully at the beans. smell their aroma. think of the many
processes that these beans have gone through since the day they
were hand-picked and sorted in their origin country. consider the
long way they have travelled to your kitchen. prepare your coffee
thoughtfully and enjoy it with pleasure. many people have been
instrumental in bringing it to your cup!
12. drinkingat every stage of its production, coffee is
repeatedly tested for quality and taste. the taster -- usually
called the cupper "slurps" a spoonful with a quick inhalation. an
expert cupper can taste hundreds of samples of coffee a day and
still taste the subtle differences between them.
Rest assured the end product, your cuppa joe before you, has
been carefully processed and selected for your enjoyment!
35
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The world of Latte aRt
Words by Shaun Aupiais and Jessica Le Roux
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latte art has exploded in south africa over the last few years.
gone are the days when drinking a great cappuccino was good enough.
there is now even more of an expectation from the average consumer:
coffee needs to look as good as it tastes! shaun aupiais and Byron
keet are barista (speciality coffee) trainers with Famous Brands
coffee company. shaun has been in the industry for years, not only
as a trainer, but judging and coaching in south africas regional
and national barista and latte art competitions. Byron is a
two-time competitor and the current eastern cape Barista champ -
and lets not forget the 2014 south african latte art champion.
south africas love for coffee has certainly grown from strength
to strength over the last few years, but more importantly we have
been pushing the boundaries with latte art. many people are
interested in this new craft, but dont know much about the process
or what happens behind the scenes. Byron has just returned from the
World latte art competition (Wlac) in sweden and has brought back a
wealth of insider knowledge. so lets look at this question for a
moment: What are the requirements for Byron keet as the competitor
and shaun aupiais as the coach in terms of the level of requirement
expected on the latte art world stage?
the CoMpetitor: Over the past 6 months i have been prepping for
my journey to sweden. as the south african champ, not only do i
want to represent my country well but i want to enjoy, express and
celebrate my love for coffee from this amazing platform. there is
great deal
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38
of preparation, and the bottom line is that i need to decide
what i'm going to pour and then practice, practice and practice
some more. Over the past 3 months ive used more than 10 kilograms
of coffee - which equates to over 1000 practice pours. the
competition level is hectic but it was loads of fun and i learnt so
much from the other competing baristas from all over the world.
the CoaCh: so where do i begin? the Wlac requires a great deal
of preparation. not only did Byron need to decide on his choices
and practice, but we also needed to look at all the requirements
and criteria that need to be fulfilled on the world stage. the
pictures you are going to pour need to be given to the competition
judges beforehand. this means providing them with pictures of your
Free
hand pour and your designer pour. Your Free hand pour must be a
picture that you pour completely free hand with the jug alone. With
the designer pour, you can be a lot more creative and use a stylus
to enhance your design as well as add some textured milk to the
surface to draw with. You have to provide two of each picture to
the judges in eight minutes and not only do you need to do this as
creatively and efficiently as possible, but you also have the
weight of the world stage and a massive crowd bearing down on
you.
Once you have presented your first set they look at the
similarity of the two cups compared to the picture you have
provided. Once they have done that, they look at the following:
visual quality (of your foam), contrast, size, symmetry,
positioning,
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39
creativity, difficulty and Overall appealing look. On top of
this, your professionalism and ability on the stage and behind the
espresso machine are assessed. this applies to both sets of pours
and there are over 400 points up for grabs. You need to do your
best to get them. it is a competition of great skill and strategy,
and you need to know where to try and beat your competition (the
level at this worlds was incredibly high). But also, overall there
were valuable lessons learnt, and it was a great solid injection of
coffee passion that goes a long way to increasing our love and
passion for coffee.
We have the ability to create the most beautiful art on coffee,
but it requires a lot of energy and skills that only come with time
and experience. there is so much you can draw on coffee and from
it. i think
as baristas we have an amazing opportunity to pour a bit of
ourselves on the surface of that cappuccino and that's what makes
it so creatively fun. everyone has a different expectation when
they sit down at a coffee shop i suppose that Beauty is in the eye
and taste of the beholder!. so think of us the next time you are
drinking and enjoying a cuppa!
Find shaun and jessica on instagram:shaun -
shaunthecoffeeguyjessica - fednutrition
sOuth aFRicas lOve FOR cOFFee has certainly grown from strength
to strength over the last few years, but more importantly We have
Been pushing the BOundaRies With latte aRt.
shaun aupiais and byron keet catch up after the world Champs and
get latte creative. photography by: Minas Mandis.
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beanv s40
coffee is the 2nd most traded commodity on earth, coming second
only to oil.
dark roasted coffees actually have less caffeine than medium
roasts. the longer a coffee is roasted, the more caffeine burns off
during the process.
the word "coffee" comes from the arabic "qah-hwat al-bun,"
meaning "wine of the bean."
the word cappuccino comes from the resemblance of the drink to
the clothing of the capuchin monks.
coffee drinkers have a lower risk of alzheimer's disease.
the coffee taster for costa coffee has his tongue insured for
10m.
coffee beans are actually the pit of a berry, which makes
them a fruit.
it takes approximately 42 coffee beans to make an average
serving of espresso.
until the tenth century, coffee was considered a food. ethiopian
tribesmen would mix the coffee
berries with animal fat, roll them into balls, and eat them on
their nomadic journeys.
We are all fully aware of the final
product of both the coffee and cocoa bean,
but here are a few little-known facts about these beans
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beanv s
cocoa beans are rich in a number of essential minerals,
including magnesium, calcium, iron, zinc, copper, potassium and
manganese.
cocoa trees need to be planted next totall trees to protectthem
from direct
sunlight. they are often planted amongst mango and papaya trees.
the soil (or terroir, as in wine-making) influences the flavours of
the cocoa beans.
it takes 3 to 5 years before the cocoa tree bears fruit.
most of the communities that farm both coffee and cocoa beans
have never tasted coffee or chocolate.
4 cacao seeds make 1 ounce of milk chocolate, and 12 seeds make
1 ounce of dark chocolate.
cocoa beans contains a very low amount of caffeine, much less
than found in coffee, tea and cola drinks.
every stage of cocoa production is done by hand: planting,
irrigating, harvesting, fermenting and drying.
the difference between cacao and cocoa: cacao is the bean. cocoa
is the product that is made from it.
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Coffee drives soCial Change in the eastern CapeCoffee is the
second most traded commodity in the world, after petroleum. The
magic brew has always been a big part of life, but over the last
twenty years has taken its place at the heart of many global
commodities from art to literature and corporate offices it has
also become an essential part of any eating experience,
restaurants are judged as much for their coffee as their food.Even
so, we dont realize the potential coffee holds to help uplift
struggling communities? This is the question being answered by the
pioneering Red Band Barista Academy, developed by the non-profit
Leva Foundation. The Academy
identifies promising individuals and gives
them high quality barista training and job readiness skills
.Quite simply the academy sees unemployed youth work through a
seven week training programme, with specialist coffee training
facilitated by top South African barista trainer, Shaun Aupiais.
Aupiais enthusiasm is palpable. Graduates leave the academy highly
skilled, motivated and employable, he explains. Theyre eligible for
a job, and ready to embark on a career path with real prospects. We
are incredibly proud of both our project and students.
The first two weeks focus on job
readiness, says Ryan Le Roux, Director
of Leva Foundation. Candidates
explore the Work 4 a Living initiative,
which addresses how to enter the work place, the importance of
work ethic, professionalism, and financial literacy.
This is a key process where mindsets can be challenged and
changed.The next three weeks focus on intense, technical coffee
training, and the last two weeks include on-the-job work shadowing.
40 trainees enter the initial programme, with 15 qualifying for the
next phase.The life opportunity openings for qualifying Red Band
baristas can be dramatic. In May 2015, the programme saw 15
individuals qualifying. All of them found employment within a week
of graduation.This is exciting for Red Band, Work 4 a Living, and
the Leva Foundation,
says Le Roux. The programme offers
opportunity to the trainees to mix theoretical learning with
real workplace experience. This is priceless. We are seeing hugely
positive impact on the lives of young people involved, including
those who may not qualify for the final
phase.. Evidently, coffee is not just a social beverage. It is a
powerful agent for social change.
www.levafoundation.org
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the sandCastles in
44
GINJA visits South Africas Leading Resort for 2015
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trave
l
along one of the most majestic strips of beach on knysnas
coastline lies the conrad pezula Resort and spa. april was a month
of adventure for the ginJa team which found us arriving at the
resort just before the stroke of midnight. even though we had
arrived at such an unholy hour, the staff were friendly and full of
smiles as they helped us unpack our severely over-packed car and
shuffled us off to our respective rooms, even offering to light the
fires. When we roused in the morning, we could hardly contain our
excitement to finally have a look at the resort we had heard so
much about. We were certainly not disappointed. meeting up with the
wonderful hanlie, conrad pezulas charming marketing manager, we
caught up on all the latest developments and were welcomed into the
inner workings of this magnificent 5-star resort. a massive
drawcard is the multiple award-winning Zacharys restaurant which
places great emphasis on utilising local produce. as strong
supporters of the growing international slow Food movement, the
conrad pezula chefs make a point of knowing as much as possible
about local farmers, investigating various markets in the region
and discovering the divergent fresh ingredients that are available
to them.
theyll always give precedence to local producers who have chosen
to follow the organic route, hanlie explains. it ensures that we
develop an understanding about the quality and freshness of the
products were are working with. the resort also has its own organic
gardens and with the bounty of products available along the garden
route, the development of a clean and honest approach to food
presented in style of its own, becomes easier to achieve. after
lunch we decided to visit the famous conrad pezulas much lauded spa
which immediately made us feel like we were hollywood stars. We
took some time to relax by the pool but, having only one day
available for us to explore the resort, we couldnt pass up the
opportunity to see the famous castles at noetzie beach. there we
metthe head housekeeper, Francina, where you sense straight away
that the resort is run on passion and hard work. she shared
heartwarming stories and proudly showed us where the late nelson
mandela stayed on his visit to the
45
Clockwise, from left: golden sunlight reflected off rapadalen
river, sarek national park, sweden; a field of tulips on the
outskirts of the city; lussekatter, a popular swedish saffron
bun.
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lovely resort. When asked if we could take a photo of her, she
hesitated and asked only that the photo be taken next to the one of
him sitting in the chair behind which she stood. each castle has
its own unique dcor and style, and although close to one another,
each offers a sense of privacy. heading back to the hotel, we were
shown into the heart of the resort the kitchen. it was a joy to
watch the well-oiled machine with staff helping each other with
smiles on their faces. i was still thinking of the synergy in the
kitchen when we attempted the hike and canoe trip. this is only
funny if you know that i am severely asthmatic and this was not my
plan. that said, thoughts of the staff and
the resort filled my mind as we hiked through the beautiful
forest, guided by the admirable Richard, and led down to the river
bank where we hopped into a canoe and rowed our way along the river
until we met the ocean at the mouth the same area where we had been
earlier in the day and once more we were in awe of the proud and
towering castles that came into view. Without a shadow of doubt
conrad pezula is one of the most extraordinary places i have had
the pleasure of visiting, and to say that it is within our south
african borders makes me very proud. their staff are all
phenomenal, and each person a piece of an ornate puzzle. the result
is magnificent!
46
Without a shadow of doubt Conrad Pezula is One OF the mOst
extRaORdinaRY places I have had the
pleasure of visiting
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47
Rooibos smoKed oysTeR with naartjie agar agar
inteRmediate | seRves: 6pRep time: 25 minscOOking time: 3
mins
ingRedienTs 6 cultivated oysters4 rooibos tea bags
6 g agar agar
120 ml naartjie juice
30 g naartjie zest
6 g maldon sea salt
36 g fennel herb
30 g micro herbs
30 g honey
1. shuck oyster and remove from shell, place in smoker and smoke
with rooibos tea for 3 minutes, remove from smoker and allow to
cool to room temperature. 2. dissolve agar agar with naartjie
juice, zest and water in a hot pan, whisk the mixture for 2 minutes
over medium heat. pour mixture into a flat container and allow
setting in the fridge for 20 minutes. Once agar agar has set remove
from the container and roughly chop. 3. place naartjie agar agar on
the centre of the plate, place rooibos smoked oyster onto of the
agar agar, garnish with micro herbs and fennel, serve
immediately.
From top to bottom: the Conrad pezula kitchen team; one of the
resort's fine dining areas; the private castles head housekeeper,
Francina; and the famous castles.
trave
l
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Rhymes withORange
48
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ORange
49
We peel back the layers of this incredibly delicious, versatile
and nutritious fruitthoughts of oranges immediately lead you to
think of all the vitamin-c benefits, and often of times when you
would be given a wedge of an orange at half-time during a rugby or
hockey match when you were a kid. i have fond memories of climbing
our orange tree and picking the best option i could reach, peeling
it (leaving me with orange nails) and eating it before i managed to
get back to the house. there is a reason why parents are more than
happy to have their kids munch on this delicious fruit, and it has
worked hard to earn its reputation.
sweet oranges are a hybrid of pomelo and mandarin. not just as a
simple backcrossed Bc1 hybrid, but hybridized over several
generations. it has been found that oranges are the most cultivated
fruit tree in the world and are mostly grown in tropical and
subtropical climates. the name oranges refers mainly to the sweet
oranges. the fruit of any citrus tree is considered a type of berry
because it has a number of seeds, is soft and fleshy, stems from a
single ovary and is covered in a rind. nutritionally they contain
vitamin c, fibre, folate, vitamin B1, pantothenic acid, copper,
potassium and calcium.
they are also incredibly versatile when it comes to what you can
do with oranges. eaten fresh, as a freshly squeezed glass of juice,
added into sweet or savoury dishes, or even as moms home-made
marmalade there is almost nothing that this little fruit cant
accomplish.
in the words of Frank sinatra, Orange is the happiest
colour.
health benefits of oranges:- helps prevent cancer- helps prevent
kidney diseases- Reduces Risk of liver cancer- lowers cholesterol-
Boosts heart health- lowers Risk of disease- Fights against viral
infections- Relieves constipation- helps create good vision-
Regulates high Blood pressure- protects skin- alkalize the Body-
provides smart carbs- helps brain development- great for
diabetics
It has been found that ORanges aRe the mOst cultivated FRuit
tRee in the world.
food
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3. put the cream cheese, orange zest, mascarpone, sugar and milk
into a bowl and mix it well with the wooden spoon.4. put the cream
in a clean bowl and whisk until it is the consistency of thick
custard. add the cream to the orange mixture and mix thoroughly.5.
Remove the spring form cake tin from the fridge. pour the filling
over the biscuit base and spread evenly. 6. Return the cheesecake
to the fridge until ready to serve (at least 4 hours or overnight).
Just before serving decorate with orange segments or thin orange
slices and gooseberries.
note: i roughly pulse the biscuits in my food processor, be
careful not to overdo it as you do not want biscuit powder.if you
are a nervous cook or in a hurry to get the cheesecake set, add
15ml sponged gelatine powder to the mixture at the end and mix
well. You can replace the cream cheese with orange curd.
ingRedienTs175 g Ginger Biscuits
75 g butter, melted
400 g cream cheese
Grated zest of 3 oranges
200 g mascarpone cheese
100 g castor sugar
45 ml milk
180 ml cream
Gooseberries for serving
1. crush the biscuits roughly. You can either do this by putting
them in a plastic food bag and crushing them with a wooden spoon or
you can crumble them with your fingers.2. put the biscuits into a
bowl and mix in the melted butter. put the mixture into a 23cm
spring form cake tin and, using your fingers or the back of a spoon
to spread it evenly, press it down in the tin to form the base. put
the tin into the fridge to set. this should take about 30
minutes.
50
easY | seRves: 8-10 pRep time: 20 mins cOOking time: 270
mins
oRange CheeseCaKe with
gooseberries
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here is our winter seasonal guide. keeping you up to date as to
what is readily available on the shelves in your local stores
across south africa.
FruitWinter melon, kiwi, lime, paw -paw, oranges
(navel), grapefruit, naartjie, gooseberries, guava
vegetablesRed pepper, avocados, beetroot, broccoli,
cabbage, kale, leeks, celery, cauliflower, mushrooms, baby
marrow, parsnip, spring onions, broad beans, peas and
asparagus.
herbsBasil, bay leaves, bulb fennel, calendula, cat
mint, dandelion, fennel, garlic chives, garden cress, lavender,
lemon grass stems, lime
leaves, marjoram, mint, mustard (green & red), nasturtiums,
nettle, parsley, rocket, sage
(limited), sorrel, bloody sorrel, thyme, sweet marjoram,
oreganum, rosemary.
available all year long . . .Banana, butternut, carrots,
cucumber, lemon,
lettuce, onion, pineapple, potato, pumpkin, radish, squash and
sweet potato.
What's in seasOn
-
subscribe to ginJa the Food magazine for 12 editions and stand a
chance to win a philips avanCe ColleCtion airFryer xl with rapid
air teChnology valued at r 3 699.
www.philips.co.za
see our subsCription details on pg 73
Subscribe and win!
53
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paRadiseBonjour
54
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Bonjoura mere 4-hour flight on air mauritius from Johannesburg
is all it takes to leave behind the chaos and pressure of everyday
life and enter a world of absolute tranquillity. as soon as the
wheels touched down on the island i knew, without a shadow of
doubt, that mauritius was about to steal my heart.
having made all our travel arrangements through World leisure
holidays, everything was a breeze. there is something extra special
about arriving at your destination, especially one of such
exquisite beauty, cloaked in darkness. When you awake the next
morning it feels as though the sun has rolled back the layers of a
starry night to reveal your destinations true beauty, and you can
feel the island stretch and yawn in anticipation of another
spectacular day of white sands, clear skies and blue seas.
long Beach, as you might imagine, takes its name from the 1.3km
of pristine white beaches that stretch the length of the resort.
the resort boasts five restaurants, a gym, climbing wall, tennis
court, yoga lawn and, please let us not forget, the spa. We were
thrilled to discover that anastasia, our hostess, had already
arranged our itinerary for our stay on the island. having only seen
the centre of the resort, we were keen to explore all that it
had
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56
sandy sCioli since april 2011, sandy has been
responsible for the design and creation of the desserts on
the
long beach menus, as well as confectionary and breads. she
alone manages the patisserie sections for the five
restaurants
at the resort. after 25 years in France, sandy decided to
return
to her homeland to work in Mauritius luxury hotels. it was at
the prince Maurice that she
made her debut in Mauritian gastronomy. in 2003 she
was given the title disciple dauguste escoffier. her path
then took her to london in 2006/ 2007 where she worked in a
100% organic salon de th. she missed the excitement of the
Mauritian restaurant scene and returned to the island.
to offer, and were left completely speechless when we walked the
path down to the beach and saw what lay before us. an absolutely
picture-perfect view. We were fortunate enough not to have to tear
our eyes away from the view for too long, as our lunch with the
general manager, alessandro schenone, was at the stunning tides
restaurant, on the beach. the sand between your toes, the view of
the ocean and a mouth-watering meal are almost more than your
senses can take. excited to meet the chef who prepared the meal, we
were pleased to discover that chef darel is actually based at the
italian-inspired sapori Restaurant. this cemented our decision to
head there for dinner and we were not disappointed! thanks to chef
darels inspired choice of menu, we were served up an absolutely
delightful four-course meal.
the resort has so much to offer, so ensuring you have enough
time to enjoy everything is absolutely essential. Whether there to
enjoy a romantic getaway for two, or a family vacation, there is
something for everyone. small children and teens are kept
entertained by the kids club and teens club, whilst the adults can
take in the championship golf course or the spa. dinners have never
been so much fun, with five differently-themed dining experiences
to
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the sand BetWeen YOuR tOes, the view of the ocean and a
mouth-watering meal are almost mORe than YOuR senses can take.
trave
l
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58
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sous CheFdarel bazerque
born and raised in Mauritius, Chef darel moved off the island to
work on star princess Cruise for a year in 2009. From there he
moved onto the one & only,
the palm, dubai where he stayed until he moved onto the burj al
arab, uae, as the Chef de partie in 2012. although working for
one of the most luxurious hotels in the world was an experience
that he will never forget, Chef
darel felt the calling to return to his home town where he took
up residence as sous Chef at sapori restaurant at long beach
resort
in 2013.
The resort has so much to offer, so ensuring you have enough
time tO enJOY eveRYthing is aBsOlutelY essential. Whether there to
enjoy a romantic getaway for two, or a family vacation, theRe is
sOmething FOR eveRYOne.
choose from, followed by evening entertainment, including live
bands.
after a relaxing back massage at the spa, we took a ferry to the
ile aux cerfs. this privately owned island has activities galore,
as well as two restaurants, making the most of the incredible range
of seafood available on the island. Back at the long Beach Resort
we were treated to a meal in the company of the Food and Beverage
manager, sander ackerman, at the Japanese-themed fine dining
restaurant, hasu. this delightful meal included sushi, seafood
tempura, steamed sacrechien fish with kumbu salad and sake,
followed by the mouth-watering dessert of yoghurt meringue, bubble
lemon-ice biscuit and home-made almond praline. to our delight, we
were there to witness one of the many evening dances performed by
locals, leaving us absolutely enchanted.
venturing out of the resort, we took a short trip to the famous
port louis. there is something truly spectacular about visiting the
market place. there are bright and vivacious colours
59tra
vel
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sous CheFsanjay aujayeb
Chef sanjay is a sous Chef at long beach. having started in
stewarding in 1996, he moved
into the kitchen in 1997, and was awarded best Chef in Culinary
Challenge in both Coco beach
and Mauritius. he was sent to Malaysia in 2002 and then went on
to australia in 2006 for further training and food
promotion. in 2012 he was promoted to sous Chef at the
hasu restaurant at long beach resort and has since held that
position. he is well trained in italian, Mauritian, indian,
lebanese and Chinese cuisine.
trave
l
everywhere, giving you a complete sense of celebration and
joy.
absolutely certain that nothing could possibly have made our
stay more memorable, we were completely blown away by a braai on
the beach for our last evening at long Beach Resort in the
wonderful company of sander once again. the spread included
individually served starters, sides and desserts, whilst the braai
allowed you to choose from an array of meats.
the bonfire in the background added to the ambience, burning
into our memories a vivid picture of a marvellous visit to
mauritius.
60
Leave behind the chaos and pressure of everyday life and enteR a
WORld OF aBsOlute tRanquillitY.
-
chalmarbeef
chalmarbeef
chalmarbeef
plus.google.com/u/
0/b/11030701523678
7998585/+Chalmar
beefCoza/posts
established in 1969, chalmar Beef has grown from feedlot into
a
dynamic concept in beef production. today the trademark
of chalmar Beef is known for superior quality, tenderness,
and
a satisfying taste experience. a superb culinary experience that
has placed this unique company
right at the top of the beef producing industry.
reasons why people love ChalMar beeF
- visual appeal. colour, grain and fantastic marbling.
- the flavour is beefy and not synthetic and of the highest
quality.- it is firm and tender muscle.
- shrinkage in cooking is minimal.- shelf life is excellent.
- excellent service and a market leader in offering online sales
to
all gauteng customers. customers must know where the beef is
from and become proactive in product origin and supporting
local
products.
tel: (+27) 11 964 1880email: [email protected]
website: www.chalmarbeef.co.za
-
FlavOuRIsland
a total of 25 hotels from the cape, port elizabeth,
kwaZulu-natal and gauteng will take part in the cape legends inter
hotel challenge this year. this is a competition where young
candidate chefs and candidate wine stewards are mentored by chefs
and sommeliers before competing against each other for the coveted
title and prizes that include study bursaries. the competition is
now in its third year, but this initiative goes beyond the
competitive and has become a unifying and collaborative force in
the hotel industry, reaching out and encompassing the broad and
important role of development and advancement. Beverly hills hotel
in umhlanga was host to a most memorable dinner where visiting
chefs from the indian Ocean islands had the opportunity to showcase
their culinary skills with traditional island-style seafood. the
four highly accomplished chefs who were invited to durban to share
their skills with young aspiring chefs, were:executive chef from
the seychelles paradise sun, chef davinder Rawat;
64
Island chefs create a stir at
Beverly Hills
food
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65
chef cursley lebrass from maia in the seychelles; chef vikash
coonjan from mauritius One&Only le saint gran; chef don
chandana Ratnasiri munasingha from abu dhabi.
culinary excellence is very much part of the Beverly hills brand
essence, stated general manager, John de canha, 'and we are
delighted that Beverly hills was chosen as the venue to host this
glamorous event. the success of our industry lies in the youth and
it has been heart-warming to witness the enthusiastic exchange of
skills. the team in our kitchen have definitely benefitted from the
training over the past week. the indian Ocean islands and the
kwaZulu-natal coast share a similar climate and seafood remains a
strong
favourite on all our menus. Our guests will now enjoy new dishes
inspired from these islands.
'We are privileged to have the visiting chefs in a most valuable
exchange of creativity - an inspiration to all our candidates who
have benefitted from an introduction to the island tables and to
abu dhabi, which has its own very special flavour. hearing about
their ingredients, their markets and the colourful way in which
they present their fragrant dishes. this has been a work in
progress and a moveable feast as we mutually enjoy our rich
heritage, enthused annette kessler, founder of the inter hotel
challenge.
Clockwise from left: vikash Coonjan, davinder rawat, deputy
Minister of tourism thokozile xasa, Cursley lebrass and don
Chandana; dishing up one of the evenings delicious ensembles; exec
chef vikash Coonjan plates one of his dishes; grilled red snapper
steak with pickled vegetables.
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RECIPE BY GINJA CHEF, FRANCOIS FER
REIRAgin
ja a
dver
toria
l
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#bakehappy
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divine chocolate manufacture has been an important industry in
europe since the late 18th century. the great names in chocolate
like droste, van houten (holland); lindt and suchard (switzerland);
menier (France); Fry, cadbury and Rowntree (england) can trace
their history back to the mid 19th century and even earlier.
chocolate manufacture is a complex process with a substantial
investment in machinery. it starts with the cacao beans imported
form the country of origin as fermented, dried beans. more than 30
varieties are available, and the manufacturers first concern is
blending, using several varieties of bean to produce the desired
flavour.
after cleaning the beans, the next process in manufacture is
roasting. this process is important for developing the flavour, and
reduces the moisture
68
cOcOa
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content to a level appropriate during later processing. the
roasting process facilitates the removal of the shells of the beans
in the next process, which is winnowing, when the beans are cracked
between rollers, and the husks removed, leaving only the kernels or
nibs.
the nib is the part of the bean used for chocolate and cocoa
manufacture. the nib is then reduced to a paste by grinding.
earlier stone mills were used, copying the aztec method, but these
days very sophisticated metal mills with temperature controls are
used. temperature is important as the heat created by the grinding
releases the fat or cocoa butter from the nib. the mass emerging
from the grinder is known as chocolate liquor, chocolate mass or
pate.
cooled and hardened this liquor becomes basic unsweetened
chocolate. some liquor is used to make cocoa, pressing it to
release more cocoa butter, and grinding the residue to powder do
this.
to make plain chocolate, the liquor is mixed with powdered
sugar. cocoa butter is added to adjust the consistency. this
results in a stiff paste, which goes for refining; this reduces the
size of the
particles in the mixture so that they are imperceptible to the
palate.
the mass goes through a series of rollers, each roller rotates
faster than the one before. they have a shearing action and the
mass comes out almost powdery.
then the mass goes through the conching process. a conche like
roller works the chocolate back and forth exposing fresh surfaces
to air. during conching, flavour develops, moisture content is
lowered further and more fat is squeezed out of the cocoa
particles. conching may take from several hours to a week,
depending on the required quality of the chocolate. towards the end
of the conching process flavourings like vanilla, mint, orange and
coffee are added.
what is ChoColate Couverture?this is chocolate with a very high
cocoa
butter content, intended as a long shelf life product for bakers
and craft confectioners.
how is Milk ChoColate Made?Fresh milk, concentrated to a solids
content of 30-40% is used; sugar is added and the mixture further
condensed, under vacuum, to a dry matter content of about 90%. this
is then mixed with the chocolate liquor, making a stiff mixture
that is dried and broken up. processing follows the same steps as
for plain chocolate. conching takes place at a lower temperature
for a longer time. this prevents the lactose form aggregating and
giving a lumpy consistency.
Oscar Wilde wrote in a Woman of no importance:after a good
dinner, one can forgive anybody, even ones own relations.i am sure
this goes for chocolate as well!
69fo
od
mORe than 30 vaRieties are available, and the manufacturers
first concern is blending, using several varieties of bean tO
pROduce the desiRed FlavOuR.
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Vegan indulgenceChoColaTe PUdding easY | makes: 4 - 6
seRvingspRep time: 10 mincOOking time: 0 min ingRedienTs 1 cup
unsweetened almond milk
2 ripe avocados, peeled and pitted
75 g cacao powder
cup maple syrup
2 tsp vanilla extract
tsp almond extract
tsp ground cinnamon
Pinch of sea salt
to serveCoconut shavings
Chia seeds
Cacao nibs
1. in a food processor combine ingredients until smooth and
creamy.2. transfer mixture into individual bowls and chill in the
fridge for at least 3 hours.3. to serve, top each pudding with
coconut, chia seeds and cacao nibs. note-the pudding works best
with ripe avocados that don't have any brown discolourations. the
pudding is best the day it's made, as the avocados will oxidize and
the flavours will change over time.
A selection of yummy chocolate vegan dessert recipes
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ChoColaTe salami
easY | makes: 2 lOgspRep time: 15 mincOOking time: 15 min
ingRedienTs cup unsalted pistachios
cup slivered almonds
cup walnuts, roughly chopped
cup hazelnuts, roughly chopped
100 g Orgran Amaretti Biscotti, crushed
300 g best quality dark chocolate
100 g coconut butter
cup brewed coffee, chilled
tsp ground cinnamon
cup icing sugar (optional)
White twine
1. preheat oven to 180c.2. place nuts and biscotti in a food
processor, pulse until the mixture has a coarse texture. spread
mixture in a single layer on a baking sheet. Bake until lightly
toasted, 6 to 8 minutes. cool completely.3. put the chocolate and
coconut butter in a heatproof medium bowl and place the bowl over a
pan of barely simmering water. stir until the chocolate has melted
and the mixture is smooth, about 6 minutes. stir in the coffee
until smooth. set aside to cool, about 5 minutes. add the
nut-biscotti mixture and cinnamon, stir until combined. cover the
bowl and refrigerate until firm but mouldable, 1 1/2 to 2 hours.4.
divide the mixture in half. place half of the mixture in the center
of a 30cm piece of plastic wrap. using a spatula, form the mixture
into a log,
101
about 15cm long and 5cm in diameter. Roll up the log in the
plastic and twist the ends to seal. Roll back and forth on a work
surface a few times to make the log evenly round. Repeat with the
remaining mixture. Refrigerate the logs until firm, about 1 hour.5.
Once set, remove the cling film. sieve the icing sugar on a large
tray and roll the salami in this. You can also tie it up with a
string for a more salami like effect. let the logs sit at room
temperature for 15 minutes. using a sharp serrated knife, cut the
logs into 2cm-thick slices and serve.
With more people looking at going vegan, deliciOus alteRnatives
tO YOuR Run OF the mill chOcOlate delicacies are easy to
create.
food
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72
no baKe TaRTleTs wiTh ChoColaTe ganaCheeasY | makes: 4
taRtletspRep time: 15 mincOOking time: 0 min
ingRedienTs for the crust cup rolled oats
cup walnuts
cup almonds
tsp sea salt, plus an extra pinch for the
filling
3 Tbsps cacao powder
6 large, pitted medjool dates
1 Tbsp maple syrup
for the chocolate ganache filling1 cup cashews, soaked overnight
or for at
least four hours
80 ml cup coconut oil
80 ml maple syrup
75 g cacao powder
1 tsp vanilla
cup water
to servePistachio nuts, coarsely chopped
1. to make the crust, grind oats in a food processor fitted with
the s blade till powder. add walnuts and almonds, grind till
they're quite crumbly. add sea salt and 3 tbsps cacao and pulse to
combine. add the dates to the processor and process till mixture is
sticking together. add 1 tbsp maple syrup and continue to process
till mixture is holding together really well.2. press crust into 4
x 6cm tartlet pans or cake rings, making sure to keep the thickness
even and get the sides nice and high. Refrigerate for one hour.3.
in a high speed blender, blend the cashews, oil, 1/3 cup maple
syrup, 1/3 cup cacao or cocoa powder, vanilla, water, and a pinch
of sea salt. let it blend for as long as necessary to make it
completely, silky smooth.4. pour the filling into the tartlet
shells. Refrigerate for several hours before serving, to let the
ganache set. top with chopped pistachios.
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3 easy ways To sUbsCRibe ORdeR Online:
www.ginjafood.com
email: [email protected]
call: +27 (0)31 563 0054
great reasons to
12 editions of GINJA Food Magazine for R450 - saving 5% on the
cover price Many monthly prizes to be won Loads of new recipes
73
suBscRiBe
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Excellence in Culinary & Hospitality Training
74
Francois Ferreira
academY
the Francois Ferreira academy was established in 2004 in the
small town of george in the Western cape. the academy is recognised
as a training provider by the south african chefs association and
the chane des Rtisseurs, and is accredited with city & guilds
and cathsseta.
the Francois Ferreira academy enhances the full time courses by
adding on subjects that will give our students a valuable and
competitive edge when entering the food industry. these subjects
include cake decorating & sugar Work, Basic French, Basic
isixhosa, hospitality Financial management, event management,
entrepreneurship, Business & social
etiquette, and short courses in Brandy, Wine, port and muscadel
appreciation.
during the 2 year fulltime course, students gain practical
experience for six months by being placed in reputable
establishments working under leaders in the hospitality industry.
many of the graduates have become leaders in the industry
themselves, locally as well as internationally. the secret of our
success is that the classes do not exceed 20 students at a
time.
the principal, Francois Ferreira, acclaimed chef and author of
several cookery books, leads a dedicated professional team of
tutors. the vice principal, denise lindley, Business entrepreneur,
Wine
ginja
adv
erto
rial
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75
connoisseur, and hotel assessor, recently joined the academy to
ensure that all fields in this highly competitive industry are
taken care of.
Both are members of the chane des Rtisseurs, an international
gourmand society, of which chef Francois has been the Bailli dlgu
(national president) of the south african chapter for the last 5
years.
strong ties with the cape Wine academy, the south african chefs
association and industry leaders mean that the academy is at the
cutting edge of development in the industry. the academy is
actively involved in the national Young chefs
training programme, an initiative of the department of tourism
and the south african chefs association.
Being situated in george, at the heart of the garden Route
tourist mecca, gives the students the opportunity to develop and
grow in an environment conducive to their studies by interfacing
with excellent restaurants and hospitality establishments, as well
as safe and healthy outdoor activities.
those interested in pursuing a career in the growing hospitality
industry can apply for the January 2016 intake by contacting lydia
at the academy on +27 (0) 44 884 0765 or e-mail
[email protected].
cOuRses include:- Certificate in Food
Preparation and Cooking- Diploma in Food Preparation and Cooking
(Culinary Arts)
- Diploma in Food Prep & Cooking (Patisserie)
- Advanced Diploma in Food - Preparation and Cookery
Supervision- Certificate in Food &
Beverage Service- Diploma in Food & Beverage
Service - Advanced Diploma in Food &
Beverage Service - Certificate in Reception
Services- Diploma in Reception
Services - Advanced Diploma in
Reception and Front Office Services
-
the sOuth
aFRicanchocolate
coffee pinotage
drin
ks
Words by Denise Lindley and Wian Liebenberg
-
i bet that abraham perold, the first professor of viticulture at
stellenbosch university, had no idea of the phenomenon he would
unleash 76 years later, when he first started experimenting with
his hermitage (cinsaut) and pinot noir grapes, and discovered our
very own unique grape, pinotage. perold planted four seeds in the
garden of his official residence at Welgevallen experimental Farm
and then seems to have forgotten about them. the newly experimental
plant was only discovered in 1927 by charlie niehaus, when he was a
young lecturer. ct de Waal is credited with making the first
pinotage wine in small casks at elsenburg in 1941 and the first
wine estate to bottle wine made from 100% pinotage in 1959 was
Bellvue wine estate under the lanzerac brand, going on to become a
champion wine at the cape Wine show in 1961. about 10 years ago,
Bertus Fourie, who was then the winemaker at diemersfontein,
accidently came across this prodigy, the chocolate coffee pinotage.
prior to this, our pinotage was identified by its strawberry,
raspberry jam, toffee and banana notes. then Bertus, who is a
graduate of the university of stellenbosch, and who experimented
with the effects of wood aging on wine, found that by lining steel
tanks with heavily charred French oak staves, and fermenting the
wine with a special strain
of yeast, the wine developed an uncanny essence of espresso as
well as chocolate (the secret is in the temperature and the
duration of toasting) Other wine varieties can also be used, like
shiraz or cabernet sauvignon, but pinotage wins first prize of
being the most successful grape to achieve this distinctive dark
chocolate and coffee character. this style of wine has become very
popular in south africa and is spreading internationally. the wine
industry as a whole in south africa is undergoing an exciting
period of change, both in the vineyard and in the winery.
Winemakers are experimenting with new varieties of vine, as well as
new clones of existing varietals. viticulturists are hard at work
matching vine varieties to soils and climates in order to achieve
the best results. prior to Bertus experiments, pinotage was not a
particularly popular wine and not of
Today, pinotage comprises 7% OF the tOtal natiOnal vineYaRds, so
it is being cultivated on a fairly large scale.
The Skinniest
Latte
www.hulettssugar.co.za
18147-Huletts strip ads_Ginja.indd 1 2015/07/07 1:52 PM
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78
drin
ks
The PinotageDiemersfonteinWellington, South Africa
Cappupino CcinotageBoland CellarsPaarl, South Africa
Chocoholic PinotageDarling CellarsDarling, South Africa
PinotageBaristaPaarl, South Africa
tasting notes:On the nose distinct coffee, rich dark chocolate
and baked plums. the ripe subtle tannins create a wine to be drunk
very young. this unique style of pinotage is a perfect
accompaniment to salmon, roast venison and even chocolate
mousse.
tasting notes:Flavours of redcurrant, berried fruits and
bitter-sweet cocoa are suggested. a unique and delicious release,
chocoholic makes a delightful partner to rich red meat dishes and
chocolate based desserts.
tasting notes:serving at room temperature will enhance the berry
flavour and earthiness, chilling it down a bit will bring more of a
wood and sharp taste of mocha tothe pallet. going lovely with
spiced food such as a nice lamb curry.
tasting notes:enjoy this wine on its own , at room temperature,
or slightly chilled, or pair it with south african braai foods.
OuR selectiOn OF Fine chOcOlate cOFFee pinOtage
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great quality, with south africans being tolerant of it because
it was our grape, but it seemed doomed after a group of Britis