Grate February 2017
Wh at’s Win hap dho pen ing ek
Hollandaise sauce challenge in
Editor’s note
I
t’s the month of
love and although not a “holiday” actively celebrated, we here at Grate do love any reason to cook and to create. And after countless talks and get-togethers and planning, it is a tremendous exciting moment for us to launch our very own food magazine. It’s been a dream to provide the Namibian hospitality industry with it’s very own to show the world out there that we are cooking up a storm in the desert country. Although our journey is still in it’s baby shoes, we are looking forward to cater to your every need.
This magazine is a platform for everyone in the food, tourism and hospitality industry to know what’s happening and to follow everything new and exciting in the cooking world. We invite you all to take our hand in this new venture and share your ideas and thoughts while we continue to grow. In this edition you can look forward to a restaurant review, a Hollandaise challenge, a delicious cake recipe and many more. The magazine will be available online on the 20th of each month and we will launch our blog very soon. Food love
Chantel
& Yolanda
Meet the team
C
F
oodie Yolanda
hef Chantel
With more than 12 years experience in the hospitality industry, Chantel Loteryman started to cook at a very young age.
Chantel is an active member of the Namibian Chefs Association (NCA) since 2005 and in 2009 she became the Vice President of the NCA.
She decided to pursue her passion and went on to study for a Chef at The Polytechnic Hotel School under the tutor of Rudolf Imhoff.
Chantel has also been a judge for various cooking competitions, including the renowned Shoprite/ Checkers Boerewors competitions and was
Chantel currently works as a freelance chef and caters for Hunting Farms, Lodges, Deli’s and functions. She also gives training to kitchen staff at a different establishments in the country.
a shadow judge in the 2014 Chef of the Year Competition. Chantel has always wanted to start a food magazine that can be enjoyed online.
Yolanda Nel has a passion for writing and has 11 years experience in the media and public relations field. With her communication degree from the North West University, she started her career as a journalist in South Africa before moving back home.
trying new things on the food scene. Yolanda , a self-assessed coffee addict, likes cooking and although she won’t invite any qualified chefs for dinner, she likes hosting dinner parties for friends and family.
Yolanda now does consulting work and owns her own publishing house.
As an avid writer with a constant hunger, starting a food magazine was the best way to combine two things she loves.
As a naturally curious person, she enjoys new experiences and loves
She is excited to start this new chapter in the industry.
Upcoming events DATE
EVENT
HOSTED BY
CONTACT
14 February
Single’s Cocktail
Garnish Restaurant
061-258119
18 February (every Saturday)
Baking Classes
Silver Spoon Hospitality Academy
061-240994
20 February
School Awareness
Namibian Chef Association
061-253542
27 February
School Awareness
Namibian Chef Association
061-253542
4 March
Domestic Cooking Class
Silver Spoon Hospitality Academy
061-240994
9 March
Sushi
Silver Spoon Hospitality Fun Cooking Evening Academy
061-240994
17—18 March
Inter-schools
061-253542
30 March
30 minute meals Silver Spoon Hospitality Fun Cooking Evening Academy
Namibian Chef Association
061-240994
Chef vs foodie enthusiast Ingredients 4 Egg Yolks 100ml White Vinegar 100ml Butter Melted Salt Pepper Chopped Parsley Water
Method Place a pot on the stove with water and switch the heat on until the water boils.
if a scrambled texture is shown it means you have to start all over.
For our first challenge Chef Chantel decided to make hollandaise sauce.
Place the mixing bowl on top of the pot. Place your egg yolks, vinegar, salt, pepper together.
Be careful not add to much butter as it tends to split as well.
This was a tricky recipe to follow for the non-chef amongst us—I thought she would go easy on me and decide on something like cupcakes. Something I can make.
Whisk over the water bath until the eggs start to get thick but not scrambled. As soon as the eggs are thick take of heat. Add your parsley and mix well. Add your butter with a spoon at a time while whisking continuously. Remember this is a delicate sauce
The challenge with hollandaise sauce is trying not create scrambled eggs with vinegar. Chantel’s hollandaise sauce was the perfect creamy texture you crave for when ordering eggs benedict. My attempt wasn’t the best and although it wasn’t scrambled eggs, I still won’t let anyone try it. I tried whisking the egg yolks into submission and although the end product was creamy, I am relatively certain hollandaise sauce should not taste like mine did. We are now challenging you to submit your hollandaise sauce and telling us what the challenge was you faced while making it. Submissions can be send to gratehospitality@gmail.com.
Chef Chantel’s hollandaise sauce together with an egg’s benedict breakfast.
On review Stellenbosch Wine Bar
T
he atmosphere is
calm and relaxed and I am thankful after the hard day I had. I slide onto the comfy couch and we order a bottle of wine. Our waitress is prompt and it isn’t long before we sip on a Protea Merlot. That has since became one of my most favorite wines. Stellenbosch Wine Bar has a certain elegance to it - the way the staff greets you and the way your food is presented. You need to take notice. It is not merely a dinner. It’s an experience and a great one at that. We took our time going over the menu, with no one rushing us to order. I was blissfully happy in
that moment. Everything looked divine.
Eating at Stellenbosch was a great experience.
I enjoyed a salmon starter a great combination of cream cheese and salmon on potato skins.
It’s apparent that the staff love working there and that the chefs have a passion for creating good food.
For mains everyone had steak and I decided to go on our waitress’s good recommendation of lamb shank on a bed of mash and green beans. It was cooked to perfection. It took me back to Sunday lunch when we were still students and my friend’s parents invited me over. I ended the meal with a Dom Pedro but was soon disappointed in my choice when I had a taste of the best Crème Brule I ever had in my life. Never have I come across a dessert so creamy.
You will definitely be seeing me again there soon.
Recipe of the month Chocolate cake Ingredients
Method
6 Eggs separated 240g Cake Flour 400g Castor Sugar Pinch of salt 250ml Oil 250ml Water 125g Cocoa 4x 5ml Baking Powder 1tsp Vanilla Essence
Pre-heat the oven on 250°C. Separate the eggs. Add the egg yolks and sugar together and whisk until all the sugar has dissolved. Add the flour, baking powder, cocoa and salt and mix well. Add the vanilla essence, oil and water and mix well. Combine all the ingredients together. Whisk the egg whites until it is stiff. Fold the egg whites into the cake mix. Spray pan with spray and cook and add your cake mix into the pan. Bake for 20 minutes.
Chef Chantel’s decadent chocolate cake.