Wishing everyone a very Merry Christmas and a prosperous New Year!
From the members of SouthAfricanFoodies.co.za
WINE....WINE....WINE
South African Foodies is proud to present its Wine Section
Visit our new section to find a wine estate, select a wine tour or just to browse through what we have to offer...
Visit our new section to find a wine estate, select a wine tour or just to browse through what we have to offer...
South African Foodies News
Unilever CongratulatesGold Medal-Winning Chefs(back row, left) Craig Elliott. Rudi Liebenberg, Garth Shnier, Trevor Boyd, (seated) Allistaire Lawrence, Vicky-Lynn Gurovich, Candice Philip, Marli Roberts, Samantha Montzinger and Dilene Cranna. Not pictured is Henrico Grobbelaar.
Congratulating gold medal-winning Culinary Team South Africa on their victory at this year’s IKA Culinary Olympics.
Unilever Foodsolutions, along with co-sponsor Ecolab, has supported Team South Africa throughout their four-year preparations for this year’s Culinary Olympics, providing them with the financial assistance to enable them to participate in this and other international competitions over the four-year period, and ultimately to bring home gold. “We are extremely proud of our Team, who we’ve seen grow and develop to become a truly world-class team of chefs, worthy of the gold medal they were awarded in Germany in October,” says Craig. “This medal is a tribute to the sponsors who have stood by us through our four-year preparations for the Olympics, and we thank both Unilever Foodsolutions and Ecolab for their enduring support through this period,” concludes Garth Shnier, International Competitions Director of the South African Chefs Association and Manager of Team South Africa.
ARE YOU HOSTING A FANCY DINNER PARTY?
Impress your guests with something spectacular!So you are having a party... and you have invited guests that have previously impressed you with their stylish entertaining ideas. You don’t really want to bore them with your old usual way of entertaining and they always seem to leave directly after dinner (this is usually when you’re about to enjoy the evening yourself after entertaining the first half of the night).
Well...why not dazzle them with a flaring barman? This is a great way to get a party started as well as being an entertainment for your guests when they arrive at your venue. This will surely keep them smiling the whole night as well as encourage them to let their hair down and stay a little longer.
If you would like to find out more about hiring someone for your Christmas Party, Birthday Party or any other party you may be hosting ... you can enquire by going to http://www.eventsguru.co.za/Navigation/mobile-bars.shtml
NANDO'S IS NOW IN AMERICA
"Rumor has it they are opening a
second DC location near Dupont Circle".
second DC location near Dupont Circle".
Nando’s Peri-Peri, the South Africa based fast food chicken company and hot sauce manufacturer opened their first restaurant in the United States. The restaurant is located at 819 7th Street NW in Washington DC.
EXOTIC COOKING
Are you a food fanatic?
Have you ever thought of
incorporating your holiday with your passion?
It is becoming increasingly popular to travel abroad and take a cooking course while you are there. South African Foodies offers a range of ideas, from cooking in Italy to Flambéing in France or simply just going on a South African Cooking Experience tour, you choose!
We would love to hear from you with your cooking experiences, whether it is here at home or abroad.
New Cookbooks On The Market
The Cooking BookThis is the ultimate bible for today's busy cook; a cookbook, pocket shopping list and DVD in one. The cookbook that really understands what you need in the kitchen, answering all your culinary questions, from what the finished dish should look like and if it can be prepared it ahead, to what to do with leftovers. Over 1,000 mouth-watering recipes, thousands of explanatory photographs, and superb step-by-step guidance will teach you how to get great home-cooking on the table without fuss. Plus a 90-minute DVD demonstrates over 25 everyday techniques. With a pull-out Pocket Shopping Book listing every recipes ingredients, perfect for dropping in your handbag so you'll never need to write a shopping list again.
The Complete RobuchonRobuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels.
Larousse GastronomiqueOriginally created by Prosper Montagne and published in 1938, "Larousse Gastronomique" serves as a useful source of information for the enthusiastic cook and serious gastronome alike, whether your interest is in the mythological origins of ambrosia, or how best to use a marinade.;Revised and updated with many new entries, illustrations and charts, this edition covers almost every ingredient and cooking style in history past and present, from abaisse to zuppa inglese. The encyclopedia features detailed information and maps of the wine producing regions of the world, including New World producers such as Chile and Australia. It also includes advice on using appliances; recipes and developments in nutrition.
The Food Olympics
Celebrate South Africa’s diverse culinary heritage this Heritage Month, with a unique three-course Olympic meal prepared by South Africa’s very own National Culinary Team – who’ll be wearing green and gold at the Culinary Olympics this October.
In their final preparation for the Olympics, Team South Africa will be presenting a three-course lunch to the public in Cape Town and Johannesburg – the exact same menu that will be presented to an international panel of judges and the watching world in Germany in October. You will have the once-in-a-lifetime opportunity to sample world-class South African cuisine, presented by our very own National Culinary Team.
The Team will be cooking in an exact replica of the Olympic competition kitchens – constructed specially for the occasion. As a model of the conditions they will experience in Germany, they will prepare the meal under the glare of cameras and a public audience – the guests at this spectacular showcase of South African cuisine.
Date & venues:
Cape Town – Wednesday 17 September – Meerendal Wine Estate, Vissershok Road, Durbanville
Johannesburg – Wednesday 24 September – Country Club Johannesburg, 1 Napier Road, Auckland Park
Time: 11:30 to 14:30
Price: R295 per person. Includes the three-course Olympic menu, Meerendal wines to match each course, a goodie bag and a three-month subscription to Food & Home Entertaining magazine
To book: Please call (011) 293-6047 and have your credit card details handy. Bookings will be taken from 9am to 4pm and are on a first-come-first-served basis.
In their final preparation for the Olympics, Team South Africa will be presenting a three-course lunch to the public in Cape Town and Johannesburg – the exact same menu that will be presented to an international panel of judges and the watching world in Germany in October. You will have the once-in-a-lifetime opportunity to sample world-class South African cuisine, presented by our very own National Culinary Team.
The Team will be cooking in an exact replica of the Olympic competition kitchens – constructed specially for the occasion. As a model of the conditions they will experience in Germany, they will prepare the meal under the glare of cameras and a public audience – the guests at this spectacular showcase of South African cuisine.
Date & venues:
Cape Town – Wednesday 17 September – Meerendal Wine Estate, Vissershok Road, Durbanville
Johannesburg – Wednesday 24 September – Country Club Johannesburg, 1 Napier Road, Auckland Park
Time: 11:30 to 14:30
Price: R295 per person. Includes the three-course Olympic menu, Meerendal wines to match each course, a goodie bag and a three-month subscription to Food & Home Entertaining magazine
To book: Please call (011) 293-6047 and have your credit card details handy. Bookings will be taken from 9am to 4pm and are on a first-come-first-served basis.
Hostex Comes to KZN
South Africa’s International Hospitality and Catering Exhibition, the largest and longest running exhibition of its kind in Africa, is going to KZN in 2008.The South African tourism and hospitality industries are booming - on both domestic and international levels. South Africans are exploring their country more than ever and the international market continues to grow, especially with the promise of 2010 on the horizon. Our hospitality industry knows that it needs to prepare itself so that it can be ready and waiting, and Hostex KZN 2008 aims to enable industry members to do just this.
Hostex KZN is expected to attract 3000 visitors and at least 150 exhibitors, including the involvement of the SA Chefs Association, who will be heavily involved demonstrating their culinary skills and cooking talents.
Dates: 8 – 10 September 2008
Times: 10h00 - 17h00 daily
Venue: Durban Exhibition Centre, Durban
For more information visit the Hostex KZN website at www.hostexkzn.co.za
SA's Leading Chef's Go Head-to-Head
Six of South Africa's leading chefs will be going head-to-head in the exclusive annual Unilever Foodsolutions By Invitation Only Chef of the Year Competition for 2008 on the 2nd September 2008. Chefs competing this year in the mystery basket cook-off are Bertus Basson, George Jardine, Vanie Padayachee, Carly Goncalves, Nicky Gibbs and Peter Goffe-Wood.It's all or nothing, winner takes all, the ultimate in culinary competitiveness, a mystery basket contest of the highest stakes. And you're invited to witness ALL the action!
Date: 2 September 2008
Venue: Unilever Stand. Food & Beverage Service 2008 Exhibition, Gallagher Estate, Richards Road, Midrand
Time: 11am to 2pm for the cook-off. Your are also invited to the prize giving and announcement at a cocktail party at 3:30pm
RSVP: Megan Walters 011 672 2037 or megan@stratpr.co.za
Wine For Dummies - Part 3
If you’ve been following our Wine For Dummies series, you’ve no doubt become a connoisseur of red and white wines. Alright, perhaps that dream of grandeur is a little farfetched, but you should at least be able to hold your own at a dinner party or other social gathering. To conclude our series on the almighty grape, we’re going to take a closer look at Champagne, Port and Sherry.
Champagne
Champagne is a term that is often used incorrectly. The term “Sparkling Wine” is generally the accepted term instead. Only Sparkling Wines produced in the Champagne region in France have the right to be branded under that name. Sparkling Wine is made in a similar fashion to ordinary wine but once the wine has fermented, it is bottled and extra sugar and yeast added to it. It is then left to ferment further after which the yeast and sediment is removed. It is then corked with a large champagne cork.
Champagne or Sparkling Wine is best served chilled at about 7 degrees Celsius. The best glasses for this type of beverage are tall, narrow necked ones called flutes. This is to prevent the drink from losing its bubbles too quickly. Champagne or Sparkling Wine is categorised by the degree of sweetness. “Brut” is the driest of all, while “Extra Dry” is less dry than Brut. Sec is a sweet Sparkling Wine and Demi-Sec is the sweetest of all.
Port
Port is a fortified wine, which originated in Portugal and is often served as a dessert wine. It is typically a sweet wine but can come in dry and semi-dry variations too. Port is produced in the same fashion as wine, with brandy being added to stop the fermentation from leaving residual sugar in the wine. This addition also helps to boost the alcohol content. This beverage is best served slightly chilled at around 18 degrees Celsius in a narrow wine glass which is only half filled. This keeps the alcoholic content from overwhelming the other flavours.
There are several variations of Port, the first of which is White Port. This Port is made from a selection of white grape varieties after which it is aged and fortified. This Port can be sweet or dry depending on the type of grape used. Ruby Port is the most basic of Port variations. It is made with a blend of red grape varieties and from several different years of wine. This Port type tends to taste of berries and has light tannins. Tawny Port is a ruby port, which has been aged for several years in small oak barrels. Aging the Port in this way gives it a buttery, nutty caramel flavour. Late Bottled Vintage Port was created with the restaurant market in mind as it is filtered and pre-aged by the winemaker. This great advantage of this Port is that once opened, it will last for a full month before starting to lose its flavour. Vintage Port is the high end of Port releases. Only the best years are declared a vintage, and only grapes from that year are used in that Port. This variation is often best left to age for another ten years before it is at its best flavour.
Sherry
Sherry is a fortified wine made in and around the town of Jerez in Spain. Sherry is different from other wines in that it is fortified with brandy after fermentation has taken place. Because of this, all natural sherries are dry – sweetness is applied later. Sherry is best served at approximately 14 degrees Celsius and in small glasses. Try to drink the sherry within five to ten years of its original date, as it does not age quite as well as wine would.
Like most wine-related products, there are several types of Sherry.
- Fino is the driest and palest of the varieties
- Manzanilla is a variety of Fino.
- Amontillado is a variety of Sherry that was aged first under a cap of flor yeast and then exposed to oxygen. This produces a darker result than Fino, but lighter than Oloroso.
- Oloroso is a type of sherry aged oxidatively for a longer time producing a darker and richer wine.
- Palo Cortado is a rare variety of Sherry that is aged like an Amontillado, but develops similar characteristics to Oloroso – in this way it has the crispness of Amontillado and the richness of Oloroso.
- Sweet Sherry is created when any one of the aforementioned varieties of dry Sherry is sweetened with Pedro Ximénez or Moscatel wine.
- Cream Sherry is a common variety of sweet Sherry made from Oloroso.
- Medium Sherry is made from Amontillado.
Congratulations, you’ve now passed the SouthAfricanFoodies.co.za Wine For Dummies Course. You know all the in’s and out’sof the wine-world and can confidently navigate through a wine list without any embarrassment. Cheers to that!
Champagne
Champagne is a term that is often used incorrectly. The term “Sparkling Wine” is generally the accepted term instead. Only Sparkling Wines produced in the Champagne region in France have the right to be branded under that name. Sparkling Wine is made in a similar fashion to ordinary wine but once the wine has fermented, it is bottled and extra sugar and yeast added to it. It is then left to ferment further after which the yeast and sediment is removed. It is then corked with a large champagne cork.
Champagne or Sparkling Wine is best served chilled at about 7 degrees Celsius. The best glasses for this type of beverage are tall, narrow necked ones called flutes. This is to prevent the drink from losing its bubbles too quickly. Champagne or Sparkling Wine is categorised by the degree of sweetness. “Brut” is the driest of all, while “Extra Dry” is less dry than Brut. Sec is a sweet Sparkling Wine and Demi-Sec is the sweetest of all.
Port
Port is a fortified wine, which originated in Portugal and is often served as a dessert wine. It is typically a sweet wine but can come in dry and semi-dry variations too. Port is produced in the same fashion as wine, with brandy being added to stop the fermentation from leaving residual sugar in the wine. This addition also helps to boost the alcohol content. This beverage is best served slightly chilled at around 18 degrees Celsius in a narrow wine glass which is only half filled. This keeps the alcoholic content from overwhelming the other flavours.
There are several variations of Port, the first of which is White Port. This Port is made from a selection of white grape varieties after which it is aged and fortified. This Port can be sweet or dry depending on the type of grape used. Ruby Port is the most basic of Port variations. It is made with a blend of red grape varieties and from several different years of wine. This Port type tends to taste of berries and has light tannins. Tawny Port is a ruby port, which has been aged for several years in small oak barrels. Aging the Port in this way gives it a buttery, nutty caramel flavour. Late Bottled Vintage Port was created with the restaurant market in mind as it is filtered and pre-aged by the winemaker. This great advantage of this Port is that once opened, it will last for a full month before starting to lose its flavour. Vintage Port is the high end of Port releases. Only the best years are declared a vintage, and only grapes from that year are used in that Port. This variation is often best left to age for another ten years before it is at its best flavour.
Sherry
Sherry is a fortified wine made in and around the town of Jerez in Spain. Sherry is different from other wines in that it is fortified with brandy after fermentation has taken place. Because of this, all natural sherries are dry – sweetness is applied later. Sherry is best served at approximately 14 degrees Celsius and in small glasses. Try to drink the sherry within five to ten years of its original date, as it does not age quite as well as wine would.
Like most wine-related products, there are several types of Sherry.
- Fino is the driest and palest of the varieties
- Manzanilla is a variety of Fino.
- Amontillado is a variety of Sherry that was aged first under a cap of flor yeast and then exposed to oxygen. This produces a darker result than Fino, but lighter than Oloroso.
- Oloroso is a type of sherry aged oxidatively for a longer time producing a darker and richer wine.
- Palo Cortado is a rare variety of Sherry that is aged like an Amontillado, but develops similar characteristics to Oloroso – in this way it has the crispness of Amontillado and the richness of Oloroso.
- Sweet Sherry is created when any one of the aforementioned varieties of dry Sherry is sweetened with Pedro Ximénez or Moscatel wine.
- Cream Sherry is a common variety of sweet Sherry made from Oloroso.
- Medium Sherry is made from Amontillado.
Congratulations, you’ve now passed the SouthAfricanFoodies.co.za Wine For Dummies Course. You know all the in’s and out’sof the wine-world and can confidently navigate through a wine list without any embarrassment. Cheers to that!
Being A Foodie On A Budget
Yesterday’s copy (Thursday, 21st August 2008) of the Daily News Newspaper featured a wonderful article by Carol Browne, a consultant dietician to the South African Sugar Association. It is proposed that you could eat healthily at an average of R11 per person per day. Yes, you read right, R11!
While the menu and meals suggested won’t land you on the cover of Gourmet Weekly, they are rather inventive, tasty, nutritious and, most importantly, inexpensive! The main concept behind this thrifty eating plan include the guidelines set out in the South African Guidelines for Healthy Eating.
• Drink lots of clean water – Water is a cheap and easy way to quench your thirst. Tea and coffee can make up a part of your daily-recommended consumption and is much cheaper than fruit juice and fizzy drinks.
• Starch is the basis of meals – Use options such as pasta, porridge, rice, potato or bread to make up the main part of your meal. From these inexpensive base products, many tasty meals are within reach.
• Fruit and vegetables every day – Aim to eat at least five portions of fruit and vegetables every day. Vegetables are also a much cheaper option than meat, so try to bulk up meat dishes such as stews and soups with as many vegetables as possible. Also, try to buy your vegetables fresh rather than frozen as this a cheaper option.
• Dry beans, split peas, lentils, soya – Legumes aren’t only for vegetarians, they are a wonderfully healthy and inexpensive ingredient to add to even the most hardy of meat-lovers’ diets. Legumes can bulk up a meal to make it more cost effective and, if you’re feeling up to it, can substitute for meat in certain meals.
• Chicken, fish, meat, milk and eggs in moderation – These products can all push your monthly food bill through the roof, but there are a few things you can do to minimise the injury to your pocket. Meat dishes can be bulked by adding vegetables and beans. Frozen fish is a rather expensive options, so next time you’re at the supermarket, make a turn past the fresh fish counter. When buying poultry, consider the option of buying whole chickens and then cutting them into portions yourself.
Meal ideas suggested by Carol Browne
Breakfast
• Soft porridge with sugar and milk. Tea with milk and sugar. Alternate between mealie meal, mabella and oats porridge.
Packed Lunch
• Brown bread sandwiches and fresh fruit
• Leftovers from the main meal the previous day with fresh fruit
• Home-made soup with barley and split peas
• Rice salad with extra vegetables
• Potato salad made with extra vegetables and cottage cheese dressing
Main Meals
• Beef, bean and vegetable stew served with rice and butternut
• Vegetable breyani
• Curry mince and rice, with salad (use half mince and half curry-flavoured soya mince)
• Bean and vegetable stew served with phutu
• Home-made chicken a la king (use half chicken and half butter beans), rice and vegetables
Please consult the SouthAfricanFoodies.co.za website in the coming weeks in order to find tasty yet cost-effective recipes – they will be arriving soon. Until then, have a wonderful, food-filled weekend.
While the menu and meals suggested won’t land you on the cover of Gourmet Weekly, they are rather inventive, tasty, nutritious and, most importantly, inexpensive! The main concept behind this thrifty eating plan include the guidelines set out in the South African Guidelines for Healthy Eating.
• Drink lots of clean water – Water is a cheap and easy way to quench your thirst. Tea and coffee can make up a part of your daily-recommended consumption and is much cheaper than fruit juice and fizzy drinks.
• Starch is the basis of meals – Use options such as pasta, porridge, rice, potato or bread to make up the main part of your meal. From these inexpensive base products, many tasty meals are within reach.
• Fruit and vegetables every day – Aim to eat at least five portions of fruit and vegetables every day. Vegetables are also a much cheaper option than meat, so try to bulk up meat dishes such as stews and soups with as many vegetables as possible. Also, try to buy your vegetables fresh rather than frozen as this a cheaper option.
• Dry beans, split peas, lentils, soya – Legumes aren’t only for vegetarians, they are a wonderfully healthy and inexpensive ingredient to add to even the most hardy of meat-lovers’ diets. Legumes can bulk up a meal to make it more cost effective and, if you’re feeling up to it, can substitute for meat in certain meals.
• Chicken, fish, meat, milk and eggs in moderation – These products can all push your monthly food bill through the roof, but there are a few things you can do to minimise the injury to your pocket. Meat dishes can be bulked by adding vegetables and beans. Frozen fish is a rather expensive options, so next time you’re at the supermarket, make a turn past the fresh fish counter. When buying poultry, consider the option of buying whole chickens and then cutting them into portions yourself.
Meal ideas suggested by Carol Browne
Breakfast
• Soft porridge with sugar and milk. Tea with milk and sugar. Alternate between mealie meal, mabella and oats porridge.
Packed Lunch
• Brown bread sandwiches and fresh fruit
• Leftovers from the main meal the previous day with fresh fruit
• Home-made soup with barley and split peas
• Rice salad with extra vegetables
• Potato salad made with extra vegetables and cottage cheese dressing
Main Meals
• Beef, bean and vegetable stew served with rice and butternut
• Vegetable breyani
• Curry mince and rice, with salad (use half mince and half curry-flavoured soya mince)
• Bean and vegetable stew served with phutu
• Home-made chicken a la king (use half chicken and half butter beans), rice and vegetables
Please consult the SouthAfricanFoodies.co.za website in the coming weeks in order to find tasty yet cost-effective recipes – they will be arriving soon. Until then, have a wonderful, food-filled weekend.
A New Member To Our Family....
A new member has been added to our family....
Beautiful Weddings is an online guide that looks at real weddings in South Africa as well as Gauteng service providers. The website provides info on Wedding Venues, Cakes, Flowers, Photographers, Dresses, Wedding Planners, just to name a few. The content gets updated frequently and is fresh and informing - Articles, tips and advice, Q&A, two exciting Real Wedding Competitions a year, accompanied by a lovely e-magazine.
Beautiful Weddings is an online guide that looks at real weddings in South Africa as well as Gauteng service providers. The website provides info on Wedding Venues, Cakes, Flowers, Photographers, Dresses, Wedding Planners, just to name a few. The content gets updated frequently and is fresh and informing - Articles, tips and advice, Q&A, two exciting Real Wedding Competitions a year, accompanied by a lovely e-magazine.
Woolworths Organic Flavoured Drinks
Woolworths has an amazing new range of Organic flavoured drinks - Italian Apple & Pomegranate, Italian Blood Orange & Lemon and Italian Lemon Drinks.Nutritional Values:
Italian Apple & Pomegranate - Energy: 230kj/100ml, Protein: trace/100ml, Carbohydrates: 13.3g/100ml, Of Which Total Sugars: 12.5g, Total Fat: trace/100ml, Cholesterol: trace/100ml, Total Dietary Fibre: trace/100ml, Sodium: 20.3mg/100ml
Italian Blood Orange & Lemon - Energy: 205kj/100ml, Protein: 0.6g/100ml, Carbohydrates: 11.6g/100ml, Of Which Total Sugars: 7.9g, Total Fat: 0g/100ml, Cholesterol: 0mg/100ml, Total Dietary Fibre: 0g/100ml, Sodium: 14mg/100ml
Italian Lemon - Energy: 195kj/100ml, Protein: 0.4g/100ml, Carbohydrates: 10.9g/100ml, Of Which Total Sugars: 7.7g, Total Fat: 0g/100ml, Cholesterol: 0mg/100ml, Total Dietary Fibre: 0.1g/100ml, Sodium: 14mg/100ml
South African Foodies highly recommends the Apple and Pomegranate flavour!
South African Foodies has a new sister website!
Our new sister website launched today, 1st August 2008.
Honeymoon Finder is the perfect website to visit when planning your honeymoon. We list a variety of honeymoon packages for local and international destinations. There is something for everyone, whether it be a romantic safari or a idyllic beach getaway.
Honeymoon Finder also presents romantic getaways for special occasions such as wedding anniversaries, Valentines day, engagements and birthdays.
Visit the website at www.honeymoonfinder.co.za
Honeymoon Finder is the perfect website to visit when planning your honeymoon. We list a variety of honeymoon packages for local and international destinations. There is something for everyone, whether it be a romantic safari or a idyllic beach getaway.
Honeymoon Finder also presents romantic getaways for special occasions such as wedding anniversaries, Valentines day, engagements and birthdays.
Visit the website at www.honeymoonfinder.co.za
Wine For Dummies - Part 2
In Part 1 of Wine For Dummies, we focused on the basics of a variety of white wines. This time we will focus on simplifying the seemingly complex world of red wines. So sit back with your favourite glass of white wine (you have hopefully found the right one for you by now!) and read on to familiarise yourself with red wines in time for your next dinner party!
Red Wines
Not surprisingly, red wines are made from red grapes. The colour of the wine doesn’t, however, come from the grape juice itself, but instead comes from the grapes fermenting with their skins still on. This process also increases the amount of tannin in the wine. Tannin is the natural substance present in a grape skin that gives the wine part of its flavour. It also helps in the wine’s aging process – wines that contain a high amount of tannin age very well. That having been said, let’s take a closer look at the different types of red wines....
Zinfandel
Zinfandel (pronounced zin-fan-del) is known as one of the world’s most versatile grape types. A true Zinfandel is a zesty red with flavours of berry and pepper. There is also a “White Zinfandel” variation, which is actually pink in colour. This wine is made by leaving the grape skins in contact with the juice just long enough for them to pass along some of their colour and is lighter and sweeter than the original red Zinfandel wine. Zinfandel wines are best served with tomato-based pastas, pizza and grilled meats.
Shiraz
Shiraz (pronounce shi-raz) or Syrah (pronounced sah-ra) are both names of the same variety of wine. A Shiraz can be produced into some of the world’s finest, deepest and darkest red wines with intense flavours. You can expect the taste of wild black-fruit such as blackcurrant as well as a peppery flavour. A Shiraz is a wonderful companion to a red meat dish such as steak, beef, wild game and stews.
Merlot
Merlot (pronounced mer-lo) is a great “introductory” wine for new red-wine drinkers as it is easy to drink and quite a soft wine. This wine is lower in tannin and takes a shorter time to mature. Typically, a Merlot has hints of black-cherry and herbal flavours are also detected.
Cabernet Sauvignon
A Cabernet Sauvignon (pronounced ka-ber-nay so-vee-nyon) is considered to be one of the world’s best varieties. This wine is served best with simply prepared red meat, is rather dry and tastes of cherry, black currants, tea leaves or tobacco. This wine is also high in tannin, which means that it will age very well.
Pinot Noir
Pinot Noir (pronounced pee-no nwar) is lighter in colour and softer in texture than either Cabernet or Merlot and has less tannin. Tastes include hints of cherry, strawberry and plum. This wine is often paired with foods such as grilled salmon, chicken and lamb.
Sangiovese
Sangiovese (pronounced san-gee-o-ve-zee) is a dry red wine – full bodied and high in tannin. This wine may contain a hint of fruit such as berry and plums, violets and sometimes nuts . Sangiovese is a wonderful partner to Italian food or other Mediterranean-style cooking.
Now that you have the basics of Red and White wines covered, you should be able navigate your way around a restaurant’s wine list without feeling completely out of your depth. Join us next time as we delve into the slightly more decadent world of Champagnes, Ports and Sherries.
Red Wines
Not surprisingly, red wines are made from red grapes. The colour of the wine doesn’t, however, come from the grape juice itself, but instead comes from the grapes fermenting with their skins still on. This process also increases the amount of tannin in the wine. Tannin is the natural substance present in a grape skin that gives the wine part of its flavour. It also helps in the wine’s aging process – wines that contain a high amount of tannin age very well. That having been said, let’s take a closer look at the different types of red wines....
Zinfandel
Zinfandel (pronounced zin-fan-del) is known as one of the world’s most versatile grape types. A true Zinfandel is a zesty red with flavours of berry and pepper. There is also a “White Zinfandel” variation, which is actually pink in colour. This wine is made by leaving the grape skins in contact with the juice just long enough for them to pass along some of their colour and is lighter and sweeter than the original red Zinfandel wine. Zinfandel wines are best served with tomato-based pastas, pizza and grilled meats.
Shiraz
Shiraz (pronounce shi-raz) or Syrah (pronounced sah-ra) are both names of the same variety of wine. A Shiraz can be produced into some of the world’s finest, deepest and darkest red wines with intense flavours. You can expect the taste of wild black-fruit such as blackcurrant as well as a peppery flavour. A Shiraz is a wonderful companion to a red meat dish such as steak, beef, wild game and stews.
Merlot
Merlot (pronounced mer-lo) is a great “introductory” wine for new red-wine drinkers as it is easy to drink and quite a soft wine. This wine is lower in tannin and takes a shorter time to mature. Typically, a Merlot has hints of black-cherry and herbal flavours are also detected.
Cabernet Sauvignon
A Cabernet Sauvignon (pronounced ka-ber-nay so-vee-nyon) is considered to be one of the world’s best varieties. This wine is served best with simply prepared red meat, is rather dry and tastes of cherry, black currants, tea leaves or tobacco. This wine is also high in tannin, which means that it will age very well.
Pinot Noir
Pinot Noir (pronounced pee-no nwar) is lighter in colour and softer in texture than either Cabernet or Merlot and has less tannin. Tastes include hints of cherry, strawberry and plum. This wine is often paired with foods such as grilled salmon, chicken and lamb.
Sangiovese
Sangiovese (pronounced san-gee-o-ve-zee) is a dry red wine – full bodied and high in tannin. This wine may contain a hint of fruit such as berry and plums, violets and sometimes nuts . Sangiovese is a wonderful partner to Italian food or other Mediterranean-style cooking.
Now that you have the basics of Red and White wines covered, you should be able navigate your way around a restaurant’s wine list without feeling completely out of your depth. Join us next time as we delve into the slightly more decadent world of Champagnes, Ports and Sherries.
Catering for Business Meetings: Our Top Tips
So you have been assigned the task of organizing the catering for an upcoming company meeting! This can be a somewhat daunting task if the only thing you know about food is that you like it. Not to worry, in this article we have compiled our top tips on catering for business meetings to help you keep a smile on your boss' face!
Type of Business Meeting?
The first step in catering for a business meeting is to decide what type of meeting it is? Are you entertaining important clients, hosting a product launch, training new staff or are you having a brainstorming session with employees. If it is a casual meeting you may want to consider getting simple inexpensive food such as hot and cold platters from a local restaurant. If it is something a little more formal, you may consider getting a catering company to supply an array of specially prepared and presented snacks or a sophisticated lunch platter.
Consider Using a Professional Caterer
If your budget allows, why not consider using a professional caterer to prepare the food? Caterers not only have experience in knowing how to cater for groups and the quantities to order per person, but they also have the know-how to create tasty and beautifully presented food. Using a professional catering team will no doubt impress your clients but will also save you a few headaches and precious time!
Special Dietary Requirements
If you are supplying meals to guests or a large number of people, then take the time to find out if anyone has special dietary requirements and make the necessary changes with the caterer. This will be highly appreciated amongst those who have specific dietary needs and will prevent any awkward or embarrassing situations.
Spicy / not spicy
Be careful about selecting food that is very spicy. Not everyone can enjoy or tolerate this type of food so rather select something that will suit most palates. If you are planning on serving spicy food then make sure to serve a ‘mild’ version as well.
Choose easy to eat foods
If you have ordered canapés or platters for the boardroom (ie. you are not having a sit-down lunch/dinner), then make sure that the snacks are easy to eat with a single fork or spoon and are easy enough to eat without cutlery if necessary.
Real Food
After a long meeting, people usually want something that will satisfy their hunger until the next break. Make sure you offer a variety of protein snacks, not just rabbit food!
Consider your budget
If you need to provide food for 12 people and there is a budget of R200, don’t expect too much at all, in fact expect your clients to go quite hungry. You might be able to get two platters of crudités or one sandwich platter for R200. Our advice would be to consult a caterer to estimate costs for the type of food you want and the number of people attending the meeting. If you want canapés with intricate garnishing and presentation, expect to spend more than if you were to serve finger sandwiches and fried foods.
Males and Females
Women tend to have smaller appetites than men and may also prefer lighter meals and non-greasy snacks. If you are using a professional caterer, you may want to let them know the number of men and women that need to be catered for and this could effect the types of foods and quantities they choose to serve.
Food Safety
You don’t want food poisoning to be the reason why your staff or clients found a meeting memorable. Make sure that food is stored properly and safely at the correct temperature. Make sure to cover food if it is being stored for later and always ensure that you use a reputable caterer that complies with hygiene and food safety guidelines.
Equipment and Space
Do you have space to store all the food? Is there enough space to dish up or will you have to set up an extra table? Do you have the appropriate equipment to keep everything warm or cool? These are points that may seem quite trivial but it’s these little things that can make the difference between a flawless meeting and a not-so-flawless meeting, so be prepared.
Type of Business Meeting?
The first step in catering for a business meeting is to decide what type of meeting it is? Are you entertaining important clients, hosting a product launch, training new staff or are you having a brainstorming session with employees. If it is a casual meeting you may want to consider getting simple inexpensive food such as hot and cold platters from a local restaurant. If it is something a little more formal, you may consider getting a catering company to supply an array of specially prepared and presented snacks or a sophisticated lunch platter.
Consider Using a Professional Caterer
If your budget allows, why not consider using a professional caterer to prepare the food? Caterers not only have experience in knowing how to cater for groups and the quantities to order per person, but they also have the know-how to create tasty and beautifully presented food. Using a professional catering team will no doubt impress your clients but will also save you a few headaches and precious time!
Special Dietary Requirements
If you are supplying meals to guests or a large number of people, then take the time to find out if anyone has special dietary requirements and make the necessary changes with the caterer. This will be highly appreciated amongst those who have specific dietary needs and will prevent any awkward or embarrassing situations.
Spicy / not spicy
Be careful about selecting food that is very spicy. Not everyone can enjoy or tolerate this type of food so rather select something that will suit most palates. If you are planning on serving spicy food then make sure to serve a ‘mild’ version as well.
Choose easy to eat foods
If you have ordered canapés or platters for the boardroom (ie. you are not having a sit-down lunch/dinner), then make sure that the snacks are easy to eat with a single fork or spoon and are easy enough to eat without cutlery if necessary.
Real Food
After a long meeting, people usually want something that will satisfy their hunger until the next break. Make sure you offer a variety of protein snacks, not just rabbit food!
Consider your budget
If you need to provide food for 12 people and there is a budget of R200, don’t expect too much at all, in fact expect your clients to go quite hungry. You might be able to get two platters of crudités or one sandwich platter for R200. Our advice would be to consult a caterer to estimate costs for the type of food you want and the number of people attending the meeting. If you want canapés with intricate garnishing and presentation, expect to spend more than if you were to serve finger sandwiches and fried foods.
Males and Females
Women tend to have smaller appetites than men and may also prefer lighter meals and non-greasy snacks. If you are using a professional caterer, you may want to let them know the number of men and women that need to be catered for and this could effect the types of foods and quantities they choose to serve.
Food Safety
You don’t want food poisoning to be the reason why your staff or clients found a meeting memorable. Make sure that food is stored properly and safely at the correct temperature. Make sure to cover food if it is being stored for later and always ensure that you use a reputable caterer that complies with hygiene and food safety guidelines.
Equipment and Space
Do you have space to store all the food? Is there enough space to dish up or will you have to set up an extra table? Do you have the appropriate equipment to keep everything warm or cool? These are points that may seem quite trivial but it’s these little things that can make the difference between a flawless meeting and a not-so-flawless meeting, so be prepared.
Learn To Cook
Learning how to cook is not as difficult as many people think and it is a skill that will always come in handy. All you need to get started is a little bit of time, patience and motivation. In this article we look at the ways in which you can get in touch with your inner chef:
1. Buy a basic recipe book:
If you love books, purchase one for baking and one for cooking. Make sure the recipes are simple and easy to follow and if you can, try buy a local book as they are likely to list ingredients available locally.
2. Experiment with your mothers, grandmothers or aunties recipe book:
We all have one of these cherished books in the family – all the great classics like scones, pancakes, cheese puffs, milk tart, lasagna, dumplings etc etc. Try out one recipe at a time and watch your cooking skills develop.
3. Go on a basic cooking course:
A cooking course is a fast and effective way of learning the basics of cooking, quickly and correctly with the supervision of a skilled chef.
4. Make something simple:
Start off by making something simple – basic spaghetti bolognaise or a cottage pie or even fish and chips.
5. Ask a Friend:
Why not ask one of your friends who is good at cooking to come and help you prepare a dish one evening. He or she can give you tips whilst you cook and guide you through the process of creating a great meal.
6. Cooking DVDs:
These are great if you want to learn how to master a specific cooking or baking skill. Watch the DVD a few times and then try it out on your own.
7. Watch the cooking channel:
There are plenty of cooking programs on TV. Check out your TV guide and make a note of the times and channels of a few cooking programs and then sit back, relax and learn how to cook by watching talented local and international chefs.
1. Buy a basic recipe book:
If you love books, purchase one for baking and one for cooking. Make sure the recipes are simple and easy to follow and if you can, try buy a local book as they are likely to list ingredients available locally.
2. Experiment with your mothers, grandmothers or aunties recipe book:
We all have one of these cherished books in the family – all the great classics like scones, pancakes, cheese puffs, milk tart, lasagna, dumplings etc etc. Try out one recipe at a time and watch your cooking skills develop.
3. Go on a basic cooking course:
A cooking course is a fast and effective way of learning the basics of cooking, quickly and correctly with the supervision of a skilled chef.
4. Make something simple:
Start off by making something simple – basic spaghetti bolognaise or a cottage pie or even fish and chips.
5. Ask a Friend:
Why not ask one of your friends who is good at cooking to come and help you prepare a dish one evening. He or she can give you tips whilst you cook and guide you through the process of creating a great meal.
6. Cooking DVDs:
These are great if you want to learn how to master a specific cooking or baking skill. Watch the DVD a few times and then try it out on your own.
7. Watch the cooking channel:
There are plenty of cooking programs on TV. Check out your TV guide and make a note of the times and channels of a few cooking programs and then sit back, relax and learn how to cook by watching talented local and international chefs.
Wine For Dummies - Part 1
So, you’ve done the hard part... You’ve asked her on a date and you’re having the woman of your dreams (this could be the beginning of something big!) over to dinner - which you’ll cook, of course. You’re going to dazzle her with your charm, charisma, sophistication and intelligence. You’ll have a fabulous dinner with a bottle of your favourite wine... Hang on... What is your favourite wine? In that moment, while imagining your perfect date, you didn’t factor into the equation the fact that you don’t have a clue about wine! How are you supposed to serve a Chardonnay to your date when you don’t even know what it’s expected to taste like? Allow us to set your mind at ease. We’ve put together a list of all the major wine classifications with details of their tastes and what foods would complement that particular wine.
White Wines
Most white wine is made from white grapes - there are, however, exceptions to every rule. Wine gets its colour from letting the skin soak in the juice - a lighter colour (white wine) is achieve by limiting the amount of time the juice is in contact with the skins. Not allowing the skins to soak in the juice limits the amount of tannin in the wine. High amounts of tannin are the reason for the mouth-drying quality of a wine. The oak barrel in which a wine is stored can also contribute to the tannin in a wine. Now that we've covered the basics, let's have a closer look at the different varieties of white wine.
Riesling
Riesling (pronounced rees-ling) is a fresh tasting wine. Typically, this type of wine should have the aroma of fresh apples. Rieslings vary in taste depending on where they were produced – for example, a German Riesling usually has a slightly sweet taste but one produced in the Eastern USA will generally have a drier taste. Rieslings go really well with fish, chicken and pork dishes.
Gewürztraminer
Pronounced Gah-vurtz-tra-meener, this wine is very aromatic and sweet. The typical taste you would expect to encounter would be fruity flavours and the aroma is that of rose petal, peach, lychee and allspice. This wine is not as refreshing as some of the other dry white wines, but is ideal with Asian food, pork and grilled sausages.
Chardonnay
A Chardonnay (pronounced shar-doe-nay) is one of the most popular choices and is relatively dry. This wine has a wide-bodied flavour with a velvety feel. You can expect rich citrus flavours such as lemon and grapefruit and even a buttery tone such as vanilla, toast, coconut and toffee. This wine is an ideal partner to fish and chicken dishes.
Sauvignon Blanc
This particular wine (pronounced so-vee-nyon blah) is a versatile wine. Lighter than a Chardonnay, Sauvignon Blanc shows a herbal character. The flavours most dominant are apple, pear and gooseberry as well as melon, mango and blackcurrant. The foods best suited to this variety of wine are seafood, poultry and salads.
Chenin Blanc
A Chenin Blanc (pronounced shay-non blah) is a crisp balanced semi-dry to dry wine. This wine has flavours of apples, pears and tropical fruit and is a great choice when serving chicken, seafood and fish.
Now that you have an idea of the white wine selection you’re up against, you should find it easier to concentrate on your date rather than your lack of wine knowledge. Plan the meal you’d like to serve and then pick a wine to compliment that meal. Join us in Part 2 of our Wine for Dummies article when we take a closer look at Red Wine. Until then, good luck on that date!
White Wines
Most white wine is made from white grapes - there are, however, exceptions to every rule. Wine gets its colour from letting the skin soak in the juice - a lighter colour (white wine) is achieve by limiting the amount of time the juice is in contact with the skins. Not allowing the skins to soak in the juice limits the amount of tannin in the wine. High amounts of tannin are the reason for the mouth-drying quality of a wine. The oak barrel in which a wine is stored can also contribute to the tannin in a wine. Now that we've covered the basics, let's have a closer look at the different varieties of white wine.
Riesling
Riesling (pronounced rees-ling) is a fresh tasting wine. Typically, this type of wine should have the aroma of fresh apples. Rieslings vary in taste depending on where they were produced – for example, a German Riesling usually has a slightly sweet taste but one produced in the Eastern USA will generally have a drier taste. Rieslings go really well with fish, chicken and pork dishes.
Gewürztraminer
Pronounced Gah-vurtz-tra-meener, this wine is very aromatic and sweet. The typical taste you would expect to encounter would be fruity flavours and the aroma is that of rose petal, peach, lychee and allspice. This wine is not as refreshing as some of the other dry white wines, but is ideal with Asian food, pork and grilled sausages.
Chardonnay
A Chardonnay (pronounced shar-doe-nay) is one of the most popular choices and is relatively dry. This wine has a wide-bodied flavour with a velvety feel. You can expect rich citrus flavours such as lemon and grapefruit and even a buttery tone such as vanilla, toast, coconut and toffee. This wine is an ideal partner to fish and chicken dishes.
Sauvignon Blanc
This particular wine (pronounced so-vee-nyon blah) is a versatile wine. Lighter than a Chardonnay, Sauvignon Blanc shows a herbal character. The flavours most dominant are apple, pear and gooseberry as well as melon, mango and blackcurrant. The foods best suited to this variety of wine are seafood, poultry and salads.
Chenin Blanc
A Chenin Blanc (pronounced shay-non blah) is a crisp balanced semi-dry to dry wine. This wine has flavours of apples, pears and tropical fruit and is a great choice when serving chicken, seafood and fish.
Now that you have an idea of the white wine selection you’re up against, you should find it easier to concentrate on your date rather than your lack of wine knowledge. Plan the meal you’d like to serve and then pick a wine to compliment that meal. Join us in Part 2 of our Wine for Dummies article when we take a closer look at Red Wine. Until then, good luck on that date!
Happy Independence Day!
South Africans generally don’t give a second thought to the American Independence Day, but we at SouthAfricanFoodies.co.za take every opportunity we can to celebrate food, so why not this one? We think this is a great excuse to entertain, so take your hat off to John Hancock (the guy that signed the Declaration of Independence), George Washington and Abe Lincoln.
Why not hold a typical American barbeque with burgers and hotdogs on the grill. Alternatively, if you don’t feel like venturing out into the winter cold, perhaps serve up oven-fried chicken, a shrimp dish such as Bayou Fried Shrimp or a hearty meatloaf. Dessert could feature Apple or Pecan Nut Pie. There’s always the option of holding a movie marathon (think “Forest Gump”, “Born On The Fourth Of July” or “Independence Day”) with buckets of popcorn dripping in extra butter!
Have a great weekend, and remember, always find an excuse to celebrate food!
Why not hold a typical American barbeque with burgers and hotdogs on the grill. Alternatively, if you don’t feel like venturing out into the winter cold, perhaps serve up oven-fried chicken, a shrimp dish such as Bayou Fried Shrimp or a hearty meatloaf. Dessert could feature Apple or Pecan Nut Pie. There’s always the option of holding a movie marathon (think “Forest Gump”, “Born On The Fourth Of July” or “Independence Day”) with buckets of popcorn dripping in extra butter!
Have a great weekend, and remember, always find an excuse to celebrate food!
Food Glorious Food!
Everyone can cook. Everyone can flex their culinary muscle and serve up a masterpiece. Right? WRONG! Not everyone knows where to start when it comes to frying an egg – these individuals feel completely at home in the prepared-food isle of his or her local supermarket and never venture further than the kettle in the kitchen.
If you are one of those people don’t despair, there’s hope for you yet. There are a host of cooking classes just for you. Why not check out SouthAfricanFoodies.co.za’s Cooking Classes page and find a course in your area. Alternatively, you could check out our sister website - CoolCourses.co.za's Cooking Courses listings. Bon apatite!
If you are one of those people don’t despair, there’s hope for you yet. There are a host of cooking classes just for you. Why not check out SouthAfricanFoodies.co.za’s Cooking Classes page and find a course in your area. Alternatively, you could check out our sister website - CoolCourses.co.za's Cooking Courses listings. Bon apatite!
Gas Stove Cooking
The SouthAfricanFoodies.co.za Website Manager has officially decided to move closer to work – the price of petrol has become ridiculously high, with no respite in sight, so the decision to move closer to the office has been taken. Now instead of travelling 80km’s a day to work and back, I’ll be spending an extra 45 minutes snuggling in bed and travelling only 10km’s! There is just one thing that perturbs me.... The new residence comes complete with a GAS STOVE! Having been born and raised in a household with an ordinary electrical stove, the idea of learning to cook all over again terrifies me. I now have visions of spending that extra 45 minutes each morning staring blankly at the stove trying to figure out how to work it. In order to give myself some peace-of-mind, I decided to do a little research on the benefits of cooking with gas. The first benefit that springs to mind, of course, is not being at the mercy of Eskom’s instability and price hikes! Perhaps a closer look at the art of cooking is needed, however, so I’ve come up with a list of benefits to cooking with gas.
- Gas provides far better temperature control.
- It is easier to make some sauces, such as milk or egg-based French sauces. You can avoid ruining the sauces because it's easier to stop the eggs from scrambling and the milk from scalding.
- If liquid begins to boil over, a simple change of the temperature on your gas stove will stop the possible mess in its tracks. Electrical stoves will take a short while to reflect the temperature change.
- Use the gas as an impromptu grill for toasting tortillas and even bread – though a pair of tongs will come in handy in that case!
If you can think of any other benefits or tips for the SouthAfricanFoodies.co.za Website Manager, please feel free to leave a comment.
Put Your Feet Up!
Congratulations to all the Comrades Marathon runners who laced up their running shoes and completed the journey between Durban and Pietermaritzburg this past weekend! Now that the 2008 race is a thing of the past, why not have a post-Comrades Dinner Party? Invite all your friends and loved ones who attempted this grueling task and let them put their tired feet up while you serve them a hearty meal. Perhaps a Gazpacho Soup starter, a Tasty Thai Chicken Dish and a Chocolate Marshmallow Fridge Cake might do the trick!
The Official SouthAfricanFoodies.co.za Blog
Welcome to the official SouthAfricanFoodies.co.za blog. We will keep you up to date with all the latest happenings in the South African food circles - entertaining and catering as well as cooking schools. Please visit our blog on a regular basis to view all our latest news!
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