South African Foodies

Robertson Wine on the River

2009-09-17T15:13:00.002+02:00

From 16 – 18 October 2009 the Robertson Wine Valley hosts the popular Robertson Wine on the River festival. This idyllic open-air wine festival takes place on the banks of the Breede River at the Goudmyn Farm on the R317 road between Robertson and Bonnievale. Just imagine a setting with the river flowing by, vineyards all around, beautiful hills and shading trees. Add to that live music, plenty of wines to taste, picnics and other local produce – and you’ve got yourself a spring festival not to be missed!

FESTIVAL TIMES:
Fri 11h00-20h00
Sat 10h00-18h00
Sun 11h00-16h00

TICKETS:
Fri: R100, Sat: R120, Sun R100 and includes a tasting glass, goodie bag and festival program
Tickets can be bought online on www.webtickets.co.za or at the festival gates
Note: Special discount for pensioners and early bird prices apply to all tickets bought before Sunday 4 October 2009)

MORE INFORMATION:
Robertson Wine Valley Office, Tel: 023-6263167
E-mail: manager@robertsonwinevalley.com

Sorry no pets allowed, only guide dogs

Prue Leith visits Prue Leith Chefs Academy

2009-08-25T07:46:00.000+02:00

Prue Leith is with us from the 21st of September for a week – this gives us a number of wonderful opportunities to serve fantastic menus and interact with you.

We have kept Monday the 21st open to the public for dinner at the Prue Leith Restaurant with Prue, and will also be laying on a Morning High Tea on Wednesday the 23rd for those with a sweet tooth and craving for Bubbles before lunch.

Although Prue is visiting primarily for the Chefs Academy, she is also proudly promoting her new book ‘Choral Society’ whilst in South Africa. Those of you attending the High Tea on the 23rd will be receiving a copy to take home on the day. A delicious morning high tea with Prue, a glass of bubbly, and a copy of Choral Society for R235 all in! It must be spring madness?

Menus are available on the Website, so please feel free to browse and reserve your seats with Nicky Jordaan on 012 6545203 or info@prueleith.co.za

My Experience with McCain, Chefs Solution, Sliced Tomato and Onion

2009-05-13T09:47:00.004+02:00

The first thing I noticed when I opened McCain’s Sliced Tomato and Onion was the gorgeous aroma escaping the packet. So things were looking up for my light lunch, of fried tomato and onion on toast, Mmmmm.

I proceeded to follow the simple cooking instructions. I did however add a little salt, although in hindsight that probably wasn’t necessary, as the final result was scrumptious.

I’ve got to hand it to McCain, it’s a great idea, its quick, it’s easy and of course it’s tasty!

Oyster, Wine & Food Festival

2009-05-11T14:00:00.001+02:00

A tremendously successful Oyster, Wine & Food Festival last year saw a phenomenal
14 300 oysters eaten over a two day period!

With this in mind The Brightwater Commons will once again be hosting the event, on Saturday 23rd and Sunday 24th May this year, allowing Gauteng residents to indulge their taste buds with fresh succulent oysters, a variety of fine wines, oyster recipes and various foods and beverages for sampling. The vibrant festival will open from 11am daily and see the centre's promotional areas transformed into a haven for lovers of food and wine.

Set upon the grassy commons will be a marquee where oyster aficionados can savour fresh juicy oysters – “neat”, or served with a dash of zesty lemon and black pepper. Also available from the marquee will be a selection of delectable oyster recipes for sampling – allowing guests to experience a food journey to remember.

Stepping into the centre's promotions court, one can sample a variety of wines showcased by various estates. There'll be several new wine producers at this year's festival as well as old favourites. This will be a great opportunity for visitors to meet wine makers and get the interesting “inside story” on the latest harvest.

Also situated in the promotions court will be foods and beverages for sampling. The delicious variety will include olives and olive products, cheeses, mouthwatering confectionery, melt-in-your-mouth nougat, as well as various unusual gourmet treats.

Whilst fans of classical music can enjoy a variety of classical jazz and mainstream swing numbers by Classic Jazz Masters on the Saturday from 1pm; a performance by SA singing sensation Bianca le Grange is certain to delight pop fans on the Sunday from 2pm to 4pm.

The annual wine auction will take place on the commons starting at 3:30pm on the Saturday. This year's auction will be in aid of the Refilwe Community Centre – a centre that serves it's surrounding disadvantaged community by assisting with child care, medical support, life skills training and income generation. Proceeds raised from the auction will go towards the greening and establishment of a recycling centre at Refilwe.

The Oyster, Wine & Food Festival will be presented by The Brightwater Commons in conjunction with Full Volume Promotions and Execuplay Leisure & Events with all catering done by the Legend Hospitality School.

This 2nd biggest oyster festival in South Africa, is not to be missed!

For more information, contact The Brightwater Commons on (011) 795 1901.

Release issued on behalf of The Brightwater Commons by Key Public Relations. For more information, contact Susan on (011) 795 1901 or 082 345 2928

Grape Crushing Festival

2009-04-24T10:00:00.004+02:00

Date: Saturday, 25 April 2009
Time: 12h30
Venue: The Stables Wine Estate, Nottingham Road, Midlands, KZN
Cost: R90 per person for grape crushing and t-shirt.
For more info visit: www.southafricanfoodies.co.za

McCAIN THINKS OUT OF THE BOX FOR ECO AWARENESS

2009-04-17T09:23:00.007+02:00

Thinking about the Environment

With the increased demand for companies and large corporations worldwide, to be both environmentally friendly and environmentally responsible, McCain Foods SA have once again taken it upon themselves to raise the bar, set the trend and put it in the ‘bag’.

For more information visit http://www.southafricanfoodies.co.za/foodiesnews.shtml

Robertson's Wacky Wine Weekend!

2009-04-03T08:44:00.009+02:00

The winter months are a great time to escape from life in the city and spend time with family and friends. If you have not finalized your winter weekend away join us for the Robertson Wine Valley's 6th annual Wacky Wine Weekend, taking place 4 - 7 June 2009!

As always the festival will take place at participating wineries who will host a whole range of additional activities to wine tasting, incl sport, adventure, music, food & plenty for the kids.

For more information please visit: http://www.southafricanfoodies.co.za/foodevents.shtml

JODI-ANN PEARTON WINS PRESTIGIOUS ‘BY INVITATION ONLY’ CHEF OF THE YEAR 2009!

2009-03-27T07:44:00.006+02:00

The prestigious annual By Invitation Only Chef of the Year 2009 challenge was won yesterday by the only female competitor and the youngest by 15 years, Jodi-Ann Pearton of the Food Design Agency in Johannesburg. The crowed roared as Jodi-Ann Pearton (nee Palmer, aged 24) was announced the winner at an awards ceremony at the Sandton Convention Centre.

Jodi was the recipient of the Unilever Foodsolutions Senior Chef of the Year last year, and in 2007 also walked away with top honours in the Junior Chef of the Year – making her the only chef to ever have successfully entered and won all three major Unilever Foodsolutions titles in as many years. Competing for the ultimate winner-takes-all prize of R40 000 in cash – the highest stakes of any professional culinary competition in South Africa – the six competing chefs, handpicked for their contribution to the food industry, enduring reputations, unwavering commitment to quality and standards of excellence, and their outstanding culinary talent and skill were given a mystery basket of ingredients, with half an hour to come up with their three-course menu, and three hours to present it to the judges.

www.southafricanfoodies.co.za

SAMPLE A TASTE OF CAPE TOWN!

2009-03-20T08:40:00.002+02:00

If you love dining out in style and fancy sampling the fabulous fare of 18 of Cape Town’s top restaurants, get to Taste of Cape Town from the 2nd to the 5th of April 2009 at the Jan Van Riebeeck Sports Field off Kloofnek Road.

For more information on the event visit... http://www.southafricanfoodies.co.za/foodevents.shtml

SPOTLIGHT ON NOMU

2009-03-13T11:25:00.010+02:00

Let me let you in on a little secret of mine, nomu has come up with the most wonderful mix of products... their quality and presentation is outstanding and they are top class as far as the content of the packaging goes. What impressed me so much about this particular product was the fact that the content of each tin is packaged individually into its own sealed parcel. The use of the product is endless although using it as a dip seems to be particularly popular.

For more details on nomu and their products visit: www.southafricanfoodies.co.za

Domestick workers cooking course

2009-03-06T08:09:00.003+02:00

Dear Culinary Friends

This course focuses on the mastering of cooking skills as well as some theory. In the course of the morning a meal will be prepared an served.

Included in this course are all the ingredients of the dishes, recipes and the meal itself. The course will consist of 8 classes, starting 7th March 2009, at 09:00 to 13:00. The following topics will be covered:

Theory:

• Basic good hygiene
• Correct measuring techniques
• Knife skills and vegetables cuts
• Portion control
• Balancing a meal
• Mise –en –place
• Setting of a table
• Plating and garnishing

Practical:

Beef stir-fry Vegetable cuts Pasta
Chicken Dry heat cooking of vegetables Salad & vinaigrette
Ready made pastry White sauce Poached pear Custard
Puree soups Grissini Steamed pudding
Mince meat Chocolate mousse
Fried fish Pommes duchesse Salad & vinaigrette
Thai green curry Chocolate cake Cooking of rice

Cost: R 1600.00 for 8 classes

Visi www.southafricanfoodies.co.za to find out more about this course.

ST. PATRICK’S FESTIVAL AT MONTECASINO

2009-02-27T08:26:00.005+02:00

Tourism Ireland stages a two day St Patrick's festival at Montecasino

In a first-ever initiative by Tourism Ireland, South Africans can this year participate in a real St Patrick’s Festival complete with street parade, Irish bands, dancers and leprechauns. The two-day celebration will take place at the spectacular outdoor Montecasino Piazza over the weekend preceding St Patrick’s Day - 14 and 15 March 2009.

Visit http://www.southafricanfoodies.co.za/foodevents.shtml to find out more information on the event.

Create a Cute Recipe Gift Jar

2009-02-20T10:10:00.003+02:00

Create a Cute Recipe Gift Jar
Next time you find yourself unsure of what to buy someone as a gift, why not purchase a jar and fill it with the ingredients of your favorite sweet recipe.
Its cute, creative, thoughtful and fun to make!

For more great ideas on food visit: www.southafricanfoodies.co.za

Robertson Wine Valley - HANDS ON HARVEST :

2009-02-13T08:20:00.003+02:00

Robertson Wine Valley - HANDS ON HARVEST

The Robertson Wine Valley is proud to announce its newest wine festival, Hands-on Harvest. This boutique event will take place 27 Feb - 1 March 2009 and offers wine aficionados and budding vintners a chance to experience the magic of harvest for a day – without having to quit their day jobs!

Visit: www.southafricanfoodies.co.za

THE CHOCOLATE FESTIVAL:

2009-02-13T08:12:00.011+02:00

THE CHOCOLATE FESTIVAL

The first time Chocolate Festival promises to bring a sensational line-up of exhibitors, chefs cooking with chocolate, chocolate spa’s, entertainment, a chocolate and candy fairyland for the younger visitors, a theme park with jumping castles and inflatable toys, musicians, puppet shows, drumming to list a few.

Visit: www.southafricanfoodies.co.za

Hire a Mobile Bar Service!!!

2009-02-11T13:32:00.003+02:00

Do you have a barman or a bar service for your next function? Why not leave it to the professionals! Visit: http://www.southafricanfoodies.co.za/mobile-bars.shtml

Top 10 Restaurants in South Africa as voted by hartford:

2009-02-06T08:08:00.006+02:00

Top 10 Restaurants in South Africa as voted by Hartford:

La Colombe (Cape Town) - Chef: Luke Dale-Roberts
Jardine (Cape Town) - Chef: George Jardine
Terroir (Stellenbosch) – Chef: Michael Broughton
Overture (Stellenbosch) – Chef: Bertus Basson
Restaurant Mosaic at the Orient (Pretoria) – Chef: Chantel Dartnall
Rust en Vrede (Stellenbosch) – Chef: David Higgs
The Tasting Room at Le Quartier Français (Franschhoek) - Chef: Margot Janse
Roots at the Forum Homini Boutique Hotel (Joburg) - Chef: Philippe Wagenfuhrer
Bizerca (Cape Town) – Chef: Laurent Deslandes
Hartford House (KwaZulu-Natal Midlands) – Chef: Jackie Cameron

Review by: Hartford House
Please visit www.southafricanfoodies.co.za for more information on Hartford House

An idea for Valentine's Day

2009-01-30T10:46:00.009+02:00

Love is in the Air

Valentine's Day is just around the corner and a great idea would be to pack a picnic basket and head to the beach or even a special park in your area. Picnics are a great way to bond and enjoy each others company.

If you are like me and wouldn't know what to put in the basket first, why not get someone to pack a picnic basket for you.

To find out who does this in your area visit www.southafricanfoodies.co.za.
or visit Cape town based company The Picnic Company

LEARN TO COOK FROM THE BEST!

2009-01-23T09:00:00.002+02:00

Learn to cook like a Pro

An opportunity not to be missed - to cook under the guidance of two members of the South African team who won at the IKA Culinary Olympics in Erfurt, Germany in 2008 where the SA team achieved a GOLD, two SILVERS and one BRONZE in the Culinary Arts display.

The last Gold medal won by Team SA was 16 years ago and Trevor and Dilene have committed to another four year training stint aiming to represent SA in the IKA Culinary Olympics in 2012.

Chef Dilene Cranna and Chef Trevor Boyd have put together a spectacular menu and this is an opportunity to create your own meal under the guidance of these well acclaimed chefs.

To Find out more Visit: http://www.southafricanfoodies.co.za/foodevents.shtml

ARE YOU THE NEXT McCAIN TRIBUTE TO GOOD TASTE CHAMPION?

2009-01-16T10:56:00.005+02:00

Entry forms for the McCain Tribute to Good Taste 2009 are out. Only this time around, things are different. This year’s challenge pays tribute to the South African National Culinary Team (Team SA), who made the industry proud by winning a gold medal at the Culinary Olympics in Germany in 2008.

Here’s the deal. McCain is challenging chefs of all ages to create two unique vegetarian dishes – one soup and one main course recipe for six people – using a minimum of four McCain products, while incorporating the theme “Green for Gold” in their recipe entries, in tribute to Team SA

If you think you have what it takes to walk away with the R5000 grand prize then enter now and stand the chance of becoming the next McCain Tribute to Good Taste champion. Remember, the colour and quality of your dish is what will determine the judges’ decision, so get those creative juices flowing!

The McCain Tribute to Good Taste will this year be held at Hostex in Johannesburg taking place at the Sandton Convention Centre from 15 to 18 March 2009. Four finalists will be flown to Johannesburg on 18 March 2009 to compete in the cook-off for the grand prize, plus a floating trophy and guaranteed publicity.

Entries close 28 February 2009 so enter now….. It’s easy peasy!!!

Entry forms are available at most tertiary culinary institutions, or alternatively visit http://www.saca.co.za/ for and entry form and full competition details. Email: jene@stratpr.co.za

HAPPY NEW YEAR!

2009-01-16T10:53:00.000+02:00

2008-12-19T12:16:00.001+02:00

Wishing everyone a very Merry Christmas and a prosperous New Year!

From the members of SouthAfricanFoodies.co.za

WINE....WINE....WINE

2008-12-09T13:55:00.004+02:00

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...

South African Foodies News

2008-12-05T08:43:00.002+02:00

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?

2008-11-27T08:51:00.011+02:00

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

2008-11-21T08:28:00.006+02:00

Nando's goes American!

"Rumor has it they are opening a
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

2008-11-14T11:56:00.007+02:00

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

2008-10-17T09:15:00.011+02:00

The Cooking Book

This 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 Robuchon

Robuchon 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 Gastronomique

Originally 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

2008-09-12T11:55:00.002+02:00

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.

Hostex Comes to KZN

2008-09-05T09:36:00.005+02:00

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

2008-08-29T09:19:00.003+02:00

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

2008-08-29T08:24:00.004+02:00

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!

Being A Foodie On A Budget

2008-08-22T09:02:00.006+02:00

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.

A New Member To Our Family....

2008-08-15T08:56:00.003+02:00

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.

Woolworths Organic Flavoured Drinks

2008-08-08T10:03:00.008+02:00

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!

2008-08-01T08:52:00.008+02:00

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

Wine For Dummies - Part 2

2008-07-25T08:15:00.002+02:00

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.

Catering for Business Meetings: Our Top Tips

2008-07-18T12:00:00.001+02:00

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.

Learn To Cook

2008-07-17T09:16:00.002+02:00

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.

Wine For Dummies - Part 1

2008-07-11T08:36:00.004+02:00

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!

Happy Independence Day!

2008-07-04T09:53:00.002+02:00

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!

Food Glorious Food!

2008-06-27T10:31:00.004+02:00

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!

Gas Stove Cooking

2008-06-20T09:05:00.001+02:00

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!

2008-06-17T08:34:00.003+02:00

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

2008-06-12T12:04:00.001+02:00

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!