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    In Chefs

    Fred Faucheaux

    At Geisha Wok and Noodle Bar in Cape Town, French chef Fred Faucheaux combines his classic roots with a love of simple Asian flavours By Kim Maxwell Why would a French chef take a job overseeing an Asian restaurant in South Africa? For Fred Faucheaux the challenge to learn about new flavours and understand the philosophy behind Asian preparations and fresh, exotic ingredients (plus the opportunity to work in Cape Town) reeled him in. Boasting plenty of international classical cooking experience but limited Asian culinary know-how, Fred’s a-ha moment occurred after he was hired in 2006 to run the Pacific…

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    In Lifestyle

    Hot hotels

    Johannesburg is not just all work and no play. If you know where to look you’ll find sumptuous destinations for a break from the frenetic activity. Try these boutique hotels that are perfect for the gourmet traveller in the city of gold KIM HOEPFLThe prevailing wisdom is that there is nothing interesting for foreign guests to see and do in Johannesburg. Well, think again. We’ve rounded up three boutique hotels in Johannesburg’s immediate periphery, each offering something utterly unique in an environment of extreme comfort. Only an hour’s drive (or less) from the city centre, there is game to be…

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    In Lifestyle

    A Fishy Tale

    Judy Sendzul and Greg Stubbs are co-owners of The Salmon Bar, a chic new restaurant in Franschhoek featuring fresh trout produced on Greg’s farm and superb imported salmon. JULIA ROWAND learns more about the journey that led them hereJULIA ROWANDThree Streams Farm in Franschhoek is a leading supplier of smoked salmon and trout products in South Africa. Top quality salmon is flown in fresh from Scotland and Norway twice a week, while trout is raised on the farm in mountain spring water. Once the trout reaches fingerling stage, when it’s a little larger than an index finger, it is transported…

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    In Lifestyle

    Pride of place

    We are fortunate in South Africa to have both bush and beach in our backyard. So it seems surprising that one of the first lodges to combine the two has only been open for just over a year. LISA VAN DER KNAAP spent some time at Oceana Beach and Wildlife Reserve, poised to become one of the Eastern Cape’s top luxury destinationsLISA VAN DER KNAAPIt took American property developer Rip Miller just under half an hour to buy a 1 000 hectare piece of land on the Eastern Cape coastline and nearly half a year to tell his wife about…

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    In Beef

    Osso bucco

    This Milanese dish literally means ”bone with a hole”, with the bone marrow being an essential part of the dish. It is a deliciously aromatic veal shank stew – perfect comfort food for a night in Osso bucco is traditionally served with zesty gremolata and risotto alla Milanese. TO DRINK: Go for something big and spicy, like Koelfontein Shiraz 2005: it’s bold with intense chocolate and toffee aromas, combined with lashings of cocoa powder and hints of star anise  

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    In How to

    How to make meringues

    Crisp, melt-in-your-mouth meringues are easy to make. All you need is patience, time and these essential tips. How to make meringues MAKES about 20 INGREDIENTS 3 egg whites 100g castor sugar 15ml cornflour METHOD PREHEAT the oven to 100°C. Line a large baking tray with baking paper. WHIP egg whites in a glass bowl with an electric mixer until very stiff – you should be able to hold the bowl over your head without anything falling out. Gradually sprinkle in the castor sugar while whipping, then mix in the cornflour. Mix for 2 minutes to help the sugar dissolve. SPOON…

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    Make perfect pancakes every time - easy pancake recipe
    In How to

    Make perfect pancakes every time – easy pancake recipe

    Here’s how we make perfect pancakes every time – easy pancake recipe: Put 100g cake flour and a pinch of salt in a mixing bowl and make a well in the centre. Break 2 eggs in the middle and add 80ml milk and 10ml oil. Whisk gradually, combining all the ingredients to form a smooth thick paste. Add a little more milk if it is very stiff, then add 220ml milk and continue to whisk until you have a smooth batter with a slightly thick cream consistency. Heat a small frying pan or preferably a cast-iron pancake pan over medium heat.…

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    In Lifestyle

    Taking the Tapas Trail

    You don’t have to meander through the cobbled streets of Madrid to sample authentic tapas and experience what has become the spirit of sharing good food. Here are some hot new local contenders who are creating small plates with big personalities SERENA WALKERThe tapas trend has taken South Africa by storm, particularly in Cape Town, with some interesting new chefs behind the scenes who are packing the punch into bite sizes. Give our tapas trail a try… and remember it’s all about sharing so more is definitely more! Fork Head down Long Street and step inside Fork (84 Long Street,…

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    In Lifestyle

    French leave

    Fancy two weeks in southern France with a fleeting visit to Spain? KIM MAXWELL stayed close to the Mediterranean for a personal exploration of time-steeped places and produceThe adventure began in an original feudal village in the south of France. Puissalicon is so small I couldn’t find it on a map, but it’s near Béziers in the Herault. I was travelling with my fiancé Craig, after friends had invited us to join them in a modest holiday home below a very steep cobbled incline. At the apex, a circular street surrounding a château had only a boulangerie, provision shop and…

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    In Chefs

    Nic van Wyk

    Nic van Wyk loves fantasising about, talking about, and working with food. Over tapas at his recently opened Barnyard Brasserie in suburban Cape Town, he was spreading the mood. By Kim Maxwell We’re meant to be talking tapas, but pigs’ ears and tails are on the menu. We’ll get round to the tapas chat – when Nic van Wyk talks food there are always culinary diversions and detours aplenty. Chatting in the open kitchen of his new restaurant in Tyger Valley, Cape Town, Barnyard Brasserie and Tapas Bar, Nic rolls dough for fried Spanish churros for the day’s tapas gathering…

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    In Lifestyle

    The fantastic four

    Meet four of the country’s most talented chefs, winners of the Unilever Foodsolutions Chef of the Year competition in the categories of By Invitation Only, Senior, Junior and Ethnic Mystery baskets gave way to creative and delicious dishes at the recent Unilever Foodsolutions Chef of the Year competition, which saw top chefs from around the country pitting their skills against each other in what has become one of the most esteemed culinary awards. For the first time there were four exciting categories in the competition: By Invitation Only, Senior, Junior and Ethnic chefs. In the By Invitation Only section, six…

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    In Chefs

    Richard Griffin

    Theatre of Dreams’ Richard Griffin shows you how culinary magic happens in the circus tent he’s just brought to Johannesburg from Cape Town. By Hilary Prendini Toffoli Chopping beetroot in the kitchen behind his highly successful dinner theatre tent, the Theatre of Dreams, Richard Griffin has the impish air of one of those cute gypsy waifs who run off with your purse at Rome’s central station. Yet he’s a fully fledged professional restaurateur with a degree from the Cordon Bleu Institute in London who, at the age of 33, has almost two decades of cooking experience in kitchens from Cairo…

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    In Lifestyle

    Creating their own luck

    Against the odds, a township cooking school in Cape Town is slowly making a difference, and forging promising careers in hotels and restaurants for its students Dressed in a white chef’s hat and a neat uniform, two students are methodically combining flour and butter in a bowl. The oven is nearly at the correct baking temperature for scones in the making, and trainer Ashley Miller is supervising their steps. It’s a familiar scene from any professional cooking class. The difference is that this one is in a converted container in Langa, in greater Cape Town. Eziko Cooking & Catering Training…

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    In Lifestyle

    Island Style

    Food & Home Entertaining’s food editor ANNA MONTALI relished a delicious visit to L Telfair Golf & Spa Resort where she cooked Mauritian cuisine with the expertsANNA MONTALI What can I say about Mauritius that you don’t already know? This is one island that has been talked about more than any other holiday destination I’m aware of: lots of sunshine, long sandy beaches, hours of relaxation and, travelling from South Africa, you don’t have to fly for hours to experience paradise. I accepted a media invitation to Mauritius and this time it was quite different – we were going to cook.…

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