GRATE MAY 2019
Editor’s Notes May is.. Autumn carries more gold in its pocket than all the other seasons. No spring nor summer beauty hath such grace as I have seen in one autumnal face . The heart of autumn must have broken here, and poured its treasure upon the leaves Here at Grate Magazine why we love May, is when we can get our Winter Woolies out and cuddle up in front of the camp fire. Grate Magazine just loves Autumn, because it’s time for Delicious Roasted Vegetables, Soup, Hot Chocolate and Lots of Warm Blankets.
The Magazine which is growing by the month and really getting excited about the adventure Grate Magazine is going on. In this Edition we have the Home Trends, Story on Saffron and more exciting articles. Although our journey is still in it’s baby shoes, we are looking forward to cater to your every need. The magazine will be available online each month and we will launch a website soon. Food love Chantel
Plants to Grow this Autumn
Baby spinach Even if you only have a balcony garden, or even a kitchen window container, you can grow some baby spinach
Snow peas Snow peas are a joy to grow with their high yields and sweet mun chable pods that are hard to resist eating straight from the vine.
Radishes One of the all-time easiest and quickest vegetables to grow, you'll get kick out of pulling up these little guys after only 6 weeks.
Carrots You can never grow enough carrots! If you have a balcony garden try growing some baby carrots in a container.
Coriander Coriander can be a bit trickier to grow than some other herbs because it has a few pet hates
Beetroot One of my favourite vegetables that also grows well as a baby vegetable, baby green or micro green.
Home Trends
Simplistic and minimal is no more. Instead, embellished, hand-crafted and maximalist is on the rise. We'll be seeing a lot less subway tile and much more painted backsplashes . The modern look of chrome, brass, and rose gold hardware will be replaced with leather pulls in different shapes and sizes .
New kitchen trends, will bring a wave of more personalized kitchen designs, ones that feel collected and blend seamlessly with over living spaces in the home . Vintage rugs, open or glass cabinets with cookbooks, collected dish wares and other pieces from travel .
Gone are the days where you'll see furniture sets that share one name . Collect furniture as you go along, and don't be afraid to mix and match using various pieces from different periods, or your family heirlooms. Besides being charming, it's always chic to show your personal style
The Story of Saffron
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmata and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food.
Saffron is not all of the same quality and strength. Strength is related to several factors including the amount of style picked along with the red stigma. Age of the saffron is also a factor. More style included means the saffron is less strong gram for gram, because the colour and flavour are The various saffron crocus cultivars give rise to concentrated in the red stigmas. thread types that are often regionally distributed and characteristically distinct. Varieties (not varieties in the botanical sense) from Spain, Saffron from Iran, Spain and Kashmir is classified into including the tradenames "Spanish Superior" and various grades according to the relative amounts of red "Creme", are generally mellower in colour, stigma and yellow styles it contains. flavour, and aroma; they are graded by government imposed standards. Italian varieties Grades of Iranian saffron are: "sargol" (red stigma tips only, are slightly more potent than Spanish. strongest grade), "pushal" or "pushali" (red stigmas plus some yellow style, lower strength), "bunch" saffron (red Greek saffron produced in the town stigmas plus large amount of yellow style, presented in a of Krokos is PDO protected due to its particularly tiny bundle like a miniature wheatsheaf) and high quality colour and strong flavour. Various "konge" (yellow style only, claimed to have aroma but with "boutique" crops are available from New Zealand, very little, if any, colouring potential). France, Switzerland, England, the United States, and other countries some of them organically Grades of Spanish saffron are "coupĂŠ" (the strongest grade, grown. In the US, Pennsylvania Dutch saffron like Iranian sargol), "mancha" (like Iranian pushal), and in known for its "earthy" notes is marketed in small order of further decreasing strength "rio", "standard" and quantities . "sierra" saffron. The word "mancha" in the Spanish classification can have two meanings: a general grade of Consumers may regard certain cultivars as saffron or a very high quality Spanish-grown saffron from a "premium" quality. The "Aquila" saffron, specific geographical origin. Real Spanish-grown or zafferano dell'Aquila, is defined by high La Mancha saffron has PDO protected status and this is safranal and crocin content, distinctive thread displayed on the product packaging. Spanish growers shape, unusually pungent aroma, and intense fought hard for Protected Status because they felt that colour; it is grown exclusively on eight hectares in imports of Iranian saffron re-packaged in Spain and sold the Navelli Valley of Italy's Abruzzo region, as "Spanish Mancha saffron" were undermining the near L'Aquila. It was first introduced to Italy by a genuine La Mancha brand. Similar was the case in Kashmir Dominican friar from Inquisition era Spain. where imported But the biggest saffron cultivation in Italy is Iranian saffron is mixed with local saffron and sold as in San Gavino Monreale, Sardinia, where it is "Kashmir brand" at a higher price. grown on 40 hectares, representing 60% of Italian production; it too has unusually high crocin, In Kashmir, saffron is mostly classified into two main picrocrocin, and safranal content. categories called "mongra" (stigma alone) and "lachha" (stigmas attached with parts of the style). Another is the "Mongra" or "Lacha" saffron of Countries producing less saffron do not have specialised Kashmir (Crocus sativus 'Cashmirianus'), which words for different grades and may only produce one grade. is among the most difficult for consumers to obtain. Repeated droughts, blights, and crop Artisan producers in Europe and New Zealand have offset failures in Kashmir combine with an Indian their higher labour charges for saffron harvesting by export ban, contribute to its prohibitive overseas targeting quality, only offering extremely high grade prices. Kashmiri saffron is recognisable by its saffron. dark maroon purple hue; it is among the world's darkest, which hints at strong flavour, aroma, and colouring effect.
Saffron's aroma is often described by connoisseurs as
reminiscent of metallic honey with grassy or hay like notes, while its taste has also been noted as hay like and sweet. Saffron also contributes a luminous yellow orange colouring to foods. Saffron is widely used in Persian, Indian, European, and Arab cuisines. Confectioneries and liquors also often include saffron. Saffron is used in dishes ranging from the jewelled rice and khoresh of Iran, the Milanese risotto of Italy, the paella of Spain, the bouillabaisse of France, to the biryani with various meat accompaniments in South Asia. One of the most esteemed use for saffron is in the preparation of the Golden Ham, a precious dry cured ham made with saffron from San Gimignano. Common saffron substitutes include safflower(Carthamus tinctorius, which is often sold as "Portuguese saffron" or "açafrão"), annatto, and turmeric (Curcuma longa). Saffron has a long history of use in traditional medicine.Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India.
Saffron is an excellent replacement for synthetic food additive for eg: instead of FD and C yellow no synthetic food colouring agent that is a very common allergy trigger, Saffron’s glorious yellow could be an acceptable hypoallergenic choice. These Kesar benefits known to us, this culinary treasure has to be used and especially in the winter
Wine O’clock
OLDENBURG VINEYARDS MERLOT 2015 A deep plum colour meets the eye. Intense, concentrated black fruit aromas on the nose, with a hint of nutty oak. The palate is packed with more rich, succulent, dark berries with an abundance of blackcurrant. The wine shows a lovely extraction, which provides a solid core and a rich, smooth finish.
CREATION RESERVE MERLOT 2016 Bountiful Berries are sketched in relief by notes of cigar box, chocolate, cedar and clove. Fresh, supple tannins roll this wine over palate for a linear considered finish.
PLAISIR DE MERLE MERLOT 2015 Fragrant red berries and floral notes with hints of spice and mint chocolate. Cherries, hints of cloves and mocha and sweet tannins on the palate ending with a soft, velvety finish.
FLEUR DU CAP SERIES PRIVEE This wine has a deep ruby colour with a bright hue. On the nose it shows multiple layers of dark fruit such as plum and blackcurrant with a hint of oak spice. The palate is plush, rich and velvety with well- balanced fruit and supple ripe tannins that lead to great ageing potential.
Do you need Food for a special event? We cater to make your event, a special one just for you. Contact us today: ChefChantelNam@gmail.com
Food Trends
Mushrooms The newest trend to Chefs, mixing it with the base of their Salad Bowl Craze. Convenient, filling and highly Instagrammable, bowls are trending on menus.
Oat Milk Oat milk consists of steel-cut oats or whole groats that are soaked in water, blended, and then strained with a cheesecloth or a special nut milk bag. Oat milk is a good choice for anyone who is allergic or intolerant to dairy and/or nuts, as well as those looking to limit saturated fat in their diets.
Pea Milk Enter pea milk, the newest nondairy beverage on the block. It’s vegan, nut free, soy free, lactose free and gluten free. It’s better for the environment than almond milk. And it has more protein and calcium than other alternative milks.
Pickled Fish
Ingredients 10-15 pieces of fish (yellow tail or hake) 6 / 8 large onions chopped into rings 1 cup of water 1 cup of vinegar 5 bay leaves Some peppercorns 1/2 cup of sugar 2 tsp of salt 2 tablespoons of masala (Cartwrights med or hot) or any yellowish mild curry powder 2 teaspoons of turmeric Some cake flour Method - Season fish with 1 tsp of salt and fish masala and some turmeric & masala , dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side. - Depending on thickness of fish .place in a big bowl and put aside . - In a medium sized pot on high heat add a cup of water and a cup of vinegar , five bay leaves and some peppercorns ,2 teaspoons of turmeric and 2 tbsps of fish masala or any yellow masala and 1and a 1/2 tsp of salt . - Bring to the boil and add six to eight onions that has been chopped/ ringed onions . - Add half a cup of sugar . - Simmer for 8 minutes until all the flavours has infused into onions . Take off heat and pour over the fish in a bowl . - Wait to cool . Cover and place in fridge until ready to eat . Enjoy. Tip - Do not cook onions for too long or fry them , this is a pickle , meaning the onion should still have a tiny bit of crunch to it Whole chilli may be added with the onion for extra flavour (optional)
Recipe By: Owen Jullies
Wish List
BottleLoft For saving room in your fridge, there's this magnetic bottle holder. These storage strips let you suspend standard six-pack bottles on the ceiling of your fridge to free up space for the rest of your fridge-worthy items.
Heat Conducting Scoop
When you're trying to serve up ice cream straight from the freezer, you may end up doing more chiselling than scooping, or even more waiting than scooping. According to the product page, this innovative scoop conducts your own body heat through the handle and around the rim of the scoop for quick access to your ice cream.
Smart Pot Stirrer If you're sick of standing over a pot and stirring for minutes at a time, then get a smart pot stirrer to do the job for you. It can adjust to fit different-sized pots and will make that risotto recipe way less complicated.
Corn kernel stripper Not everyone has the patience to strip corn with a knife. This handy gadget lets your twist the cob inside and does all the stripping for you.
Nuts and oats want to be rich
The fat cow has taken another blow and been downgraded. The idea of milk has become more of a concept than a substance. Vegans and the lactose intolerant are exploring ways in which they can trick their minds to consume what most grew up with and experience less bowel movement and gas whilst maintaining a consciousness that is more considerate of global warming. Strike one was the issue of saturated fats in a juicy beef steak; strike two was how the human digestive system is not designed for dairy’s saturated fat content and sugars, or any animal proteins; and strike three evolved around agriculture’s impact on global warming through methane gas excreted by cows. Universities and their privately funded research programmes most of which are not approved by the health authorities but are interpolated through social media generate knowledge that defines the diet of now during the Internet age. There is no way the cow is to make a homerun and earn loud applause any time soon because its milk has been reduced to nothing but a white liquid that any nut thinks they can mimic. The fluidity of culture and all relative to it – like language and cuisine – is easily overlooked as ideas come and go, but some remain to form a tradition; the norm of white and heavily refined sugar or rice is all some people know. Soymilk, coconut milk, nut milks, rice milk and oat milk are nothing like cow’s milk but meet the expectation of colour when consumed alone or combined with a hot and dark beverage like coffee. Simply put: it’s not a milk if it’s not white and that colour is one that many pursue to produce with different substances, plus less of a negative impact to the human body and Earth.
First on our shelves and during the late 90’s were soymilks that have almost the same calcium and more protein content than cow milk. It brought comfort for the dairy intolerant (Lactose sugar) and quelled the guilt of a 40-something who partied hard till diabetes hit them in the mid 30s. How so fast? Trips to Asian countries after international airlines recognised southern Africa as a high potential market for cheap flights, gave us a more welcoming perspective to the cultures of yoga, meditation and a predominantly plant-based diet in which the soy bean features in many forms. Study and teach programmes for undergraduates also exposed more of the African bourgeoisie to the Asian cultures. Unfortunately, that didn’t last long before soymilk put off consumers with its custardy taste, excessive sweeteners for a longer shelf life, calcium fortification to compete with the cow, and off-white colour that definitely didn’t brighten a latte to the caramel tone brought to you proudly by a steaming metal jug of frothed full-fat cow milk. Worsening the status of soymilk was the use of genetically modified crops, how farmers use the bean to fatten their livestock fast and how growth of the soybean drains soil of nutrients. Soymilk is still on the shelves of local grocers but the bean missed the sprout and is a last resort in the absence of its cousin; rice milk that quite frankly, meets the criterion of cow milk by colour - if not brighter - but has an unusual chalky-sweetness, is heavy in carbohydrates, and tastes like a skimmed cow milk want to-be.
Making cow milk substitutes is not that hard and can be simplified to three steps: soak, blitz and filter, which a few years ago brought the cosmopolitan and slender almond milk into the market. Almond milk, a staple for generations in the Middle East, has very little protein and boasts a long natural shelf life of about nine months, which still makes you wonder what else a factory can put in it without you knowing. Nevertheless, easily accepted as part of a healthier cappuccino or latte because of its low fat content, the glory of the drop-shaped almond didn’t last long when it joined soymilk in being over-sweetened and caused quite a stir when the amount of water it takes for an almond tree to bloom surfaced. This shattered its environmentally friendly image worshipped by the vegans but still, almond milk is available and has encouraged the production of other nut milks that in most cases have a peanut aftertaste. Competing for the same glory is coconut milk that doesn’t have much of a nutritional value but is loaded with medium fatty acids that your body metabolises without storing; potassium and magnesium for lower blood sugar and pressure; has antibacterial properties and contains much less sugar and fat than cow milk. Its consistency is creamier than most cow milk brands and substitutes, which makes sense when you look at the list of additives that most coconut milk brands have – at least two kinds of gums for longer shelf life and yes, that creamy consistency we expect from cow milk. Whatever the nut, its milk doesn’t match the natural fat and sugar content of cow milk – the fundamental pleasures of dairy - or provide as much vitamin D and Calcium without additives.
Article By: Lendl Izaaks
Moving along and catching the wave of the oddly conceptualised oat milk, it’s important to note that the most recent substitute on the market is able to mimic that creamy consistency of the real McCoy but has an off-white colour, similar to that of soy milk; the thick consistency however does the trick in achieving that caramel brown in a latte. The originally Scandinavian product created for the health conscious and dairy intolerant in Sweden, is currently in high demand and ridiculously over priced. Why the fuss? Firstly, oat milk’s consistency is closest to that of full cream cow milk without additives – soothing and titillating to the tongue but without the tartness of cow milk that some may argue balances the deep flavour of a dark roasted coffee bean. Secondly, people with nut allergies and lactose intolerance can also enjoy that creamy consistency without bowel discomfort and don’t have to worry about gum additives refined from an exotic plant. Unfortunately, oat milk contains a considerable amount of sugar and carbohydrates, which again explains its popularity in coffee houses where the young and self-conscious search for the creamy experience of dairy products but without the negative health impacts of saturated fats. In the end, has oat milk or any other substitute revolutionised the diary industry? No. As another foodie trend or any other fad did, oat milk is enjoying the international red carpet of cuisine and is simply another taste waiting to be experienced by you until it simply becomes another option – been there, done that, moo. Cow milk remains “the milk” and if not produced with full cream cow milk, the experience of a healthy and environmentally friendly latte or cappuccino is nothing like that of one made with cream, and nothing but cream.
Health Bites
Get your Ginger On... Have that Winter Flu? Well Ginger is your answer to get you feeling much better in no time.. Health benefits include relieving nausea, loss of appetite, motion sickness, and pain
Go with the C Oranges are a healthy source of fiber, vitamin C, thiamine, folate, and antioxidants. They have multiple health benefits. Protecting the eyes and improving vision, enhancing sexual performance, preventing constipation, bolstering the immune system, improving mood, promoting dental health, regulating blood pressure, improving skin appearance, preventing cancerous cell growth, promoting digestion of food, and protecting the heart.
Chia all the way Chia seeds are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium. A 28-gram, or 1-ounce, serving of chia seeds also contains 5.6 grams of protein. Mixed with water, they can replace egg in vegan cooking. Chia seeds can be eaten cooked or raw, but they should be added to another food or soaked before eating.
Go Green‌. Kale is made from fibrous material, and thus, like most leafy greens, it's great for aiding in digestion and elimination. One big tip is to eat the stems, which contains a high-quantity of prebiotics, food for probiotics in your microbiome. While they're tough raw, sauteed in a bit of avocado or olive oil with some sea salt, they become a delicious, breadstick-like treat!
Upcoming Events Date
Event
Hosted By
Contact
04 May
BoereMark
Windhoek Boeremark Showgrounds
Esmè 081 2778766
10 May
City Market Events
Windhoek Country Club Resort and Casino
Dawnie
22 May
Cooking with Gin
Silverspoon Hospitality Academy
Tom
24 May
City Market Events
Windhoek Country Club Resort and Casino
Dawnie
25 May
Boerewors Judging 1st Round Swakopmund
Namibian Chefs Association
Sanet
31 May – 1 June
Swakop Food Festival
Swakopmund Amphitheater
swkfoofest@gmail.com
5-8 June
Namibia Tourism Expo
Windhoek Showgrounds
NMH
08 June
Boerewors Judging 1st Round Windhoek
Namibian Chefs Association
Sanet
081 244 4143
Books in Review
Jamie Cooks Italy: By Jamie Oliver Jamie has travelled around Italy to find the best of fast and slow cooking for us all to enjoy in our kitchens at home. Jamie Cooks Italy is a celebration of the joy of Italian food. Jamie wants to share his love of all things Italian with accessible, best-ever recipes for Classic Carbonara, Salina Chicken, Stuffed Focaccia, Baked Risotto Pie, PotRoasted Cauliflower and Limoncello Tiramisu. This is about bringing the pleasure and passion of the world's favourite cuisine to your kitchen at home. Whether cooking for yourself or cooking for friends and family, the aromas and tastes will transport you straight to the landscapes of Italy. Viva Italia!
Karoo Foods: By Gordon Wright Following on the success of Veld to Fork, Gordon Wright’s first book, Karoo Food is bigger, better and tastier than ever, with more recipes, stories and anecdotes about life and food in the Karoo. Once again Gordon takes you on a Slow Food journey, via your taste buds, to foodie nirvana. Tracing the origins of ingredients and the stories behind the dishes, this is a selection of recipes and inspirations from the important people in his life. It’s a mix of the old and the new, and a tribute to all those lovely people and their marvellous food over the generations who have helped foster his love of cooking. This book is a must-have for cooks, foodies and aspiring home chefs
Feast of Veg: By Nina Olsson This joyful book focuses on delicious festive vegetable dishes that are easy to make. The recipes are driven by modern plant-based cooking inspired by kitchens from around the world: with Mediterranean, Asian, Northern European, and Middle Eastern flavours. Chapters include Soups & Breads, Cold Buffet (including canapés, celebration salads, and picnic food), Warm Buffet, Fire Food (including skewers, pizzas, and slow-roasts), Sharing Plates, Sweet Endings, and the Bar (botanical alcoholic and non-alcoholic cocktails). This is food for relaxed parties with a pick-and-choose attitude, but there are also stand-out dishes to feed the whole gang and more elegant plates for dinner parties.
Destination Travel To.. Germany
Germany, officially the Federal Republic of Germany is a country in Central and Western Europe, lying between the Baltic and North Seas to the north, and the Alps, Lake Constance and the High Rhine to the south. It borders Denmark to the north, Poland and the Czech Republic to the east, Austria and Switzerland to the south, France to the southwest, and Luxembourg, Belgium and the Netherlands to the west.
Germany includes 16 constituent states, covers an area of 357,386 square kilometres (137,988 sq mi), and has a largely temperate seasonal climate. With 83 million inhabitants, it is the second most populous state of Europe after Russia, the most populous state lying entirely in Europe, as well as the most populous member state of the European Union. Germany is a very decentralized country. Its capital and largest metropolis is Berlin, while Frankfurt serves as its financial capital and has the country's busiest airport. Germany's largest urban area is the Ruhr, with its main centres of Dortmund and Essen. The country's other major cities
Germany is the seventh most visited country in the world, with a total of 407 million overnights during 2012.This number includes 68.83 million nights by foreign visitors. In 2012, over 30.4 million international tourists arrived in Germany. Berlin has become the third most visited city destination in Europe. Additionally, more than 30% of Germans spend their holiday in their own country, with the biggest share going to Mecklenburg-Vorpommern. Domestic and international travel and tourism combined directly contribute over EUR43.2 billion to German GDP. Including indirect and induced impacts, the industry contributes 4.5% of German GDP and supports 2 million jobs . Germany is well known for its diverse tourist routes, such as the Romantic Road, the Wine Route, the Castle Road, and the Avenue Road. The German Timber-Frame Road connects towns with examples of these structures. Germany's most-visited landmarks include e.g. Neuschwanstein Castle, Cologne Cathedral, Berlin Bundestag, Hofbräuhaus Munich, Heidelberg Castle, Dresden Zwinger, Fernsehturm Berlin and Aachen Cathedral. The EuropaPark near Freiburg is Europe's second most popular theme park resort.
Culture in German states has been shaped by major intellectual and popular currents in Europe, both religious and secular. Historically, Germany has been called Das Land der Dichter und Denker ("the land of poets and thinkers"), because of the major role its writers and philosophers have played in the development of Western thought. Germany is well known for such folk festival traditions as Oktoberfest and Christmas customs, which include Advent wreaths, Christmas pageants, Christmas trees, Stollen cakes, and other practices. As of 2016 UNESCO inscribed 41 properties in Germany on the World Heritage List. There are a number of public holidays in Germany determined by each state; 3 October has been a national day of Germany since 1990, celebrated as the Tag der Deutschen Einheit (German Unity Day). Prior to reunification, the day was celebrated on 17 June, in honour of the Uprising of 1953 in East Germany which was brutally suppressed on that date.[266] In the 21st century Berlin has emerged as a major international creative centre.According to the Anholt–GfK Nation Brands Index, in 2014 Germany was the world's most respected nation among 50 countries (ahead of US, UK, and France). A global opinion poll for the BBC revealed that Germany is recognised for having the most positive influence in the world in 2013 and 2014
German cuisine varies from region to region and often neighbouring regions share some culinary similarities International varieties such as pizza, sushi, Chinese food, Greek food, Indian cuisine and doner kebab are also popular. Bread is a significant part of German cuisine and German bakeries produce about 600 main types of bread and 1,200 different types of pastries and rolls (BrĂśtchen). German cheeses account for about a third of all cheese produced in Europe.[309] In 2012 over 99% of all meat produced in Germany was either pork, chicken or beef. Germans produce their ubiquitous sausages in almost 1,500 varieties, including Bratwursts and Weisswursts. In 2012, organic foods accounted for 3.9% of total food sales. Although wine is becoming more popular in many parts of Germany, especially close to German wine regions, the national alcoholic drink is beer. German beer consumption per person stands at 110 litres in 2013 and remains among the highest in the world. German beer purity regulations date back to the 15th century. The 2015 Michelin Guide awarded eleven restaurants in Germany three stars, the highest designation, while 38 more received two stars and 233 one star. German restaurants have become the world's second-most decorated after France.
Take a Trip to your beautiful Destination ‌.
Kitchen Tips
Don't Waste Lemons If you need only a few drops of lemon juice, avoid cutting the lemon in half it will dry out quickly that way. Instead, puncture the fruit with a metal skewer and squeeze out exactly what you re-
Keep Herbs Fresh To keep herbs tasting fresh for up to a month, store whole bunches, washed and sealed in plastic bags, in the freezer. When you need them, they'll be easier to chop, and they'll defrost the minute they hit a hot pan.
Repel Bugs A bay leaf slipped into a container of flour, pasta, or rice will help repel bugs.
Don't Let Cookies Get Hard Store crispy and chewy cookies in separate containers. If you combine them, the moisture from the chewy cookies will make the crispy ones lose their crunch.
DIY Homemade Flu Drink
Ingredients
1 Lemon Squeezed 1 Tsp Honey 1/4 Tsp Ginger 1 Tea Bag of Rooibos Hot Water
Method
Heat some water for you. Place your Tea Bag in your desired cup and let the tea brew for a few minutes Grate your ginger into the brewed tea Add your lemon juice and honey Stir well Drink as hot as possible
Who’s on the Block Retha Verwey We Introduce you to The Flamingo Chef at the International Airport Hosea Kutako. Grate Magazine wanted to know more about the Lady on the Block.
Earliest Memory of Food and Baking : Well I was about 9 or 10 years old and we went to the Nababeeb Hotel every Sunday. When they took Gordon Blue of the Menu I was not very happy. The owners of the Hotel then took me into the Kitchen show me how to make gordon blue and from that day on I will make my own Gordon Blue when we visit the Hotel. So they also teach me to make Don Pedros and Cocktails. That become my langues practical through my school years teach people to make Don Pedros and Gordon Blue. The Teachers use to love it.
My Love for Food is Influenced by: When I was in school I use to say I will never speak English or cook in my life. So than we all know, what was happening in my career is being in the food industry and even lived in Scotland for 4 years were I only speak English. My love for food and the Industry was influenced by Tom Mutavdzic an Jurgen Raith. They were the 2 people in my life that put me in this career. That I love everyday.
My Most Treasured Possession is: My knife set and knife case that was give to me on my 21st Birthday at the world Cooks tour in 1992. Of course it was presents from Tom and Jurgen. My idols in the Industry.
My Current Obsession is ( Food or Drink Wise): Is Airline food to create a product that feels still like home cooking, healthy and eatable.
One Ingredient which is your Favourite: Salt and Vegetable spice
Your Favourite Holiday Destination : Boere Bahamas Aka Henties Bay and of Course Cape Town
Goodies on the Block
Italian Imspired Ina Paarman’s new Gourmet Antipasti range. A first in South Africa, the glammed up Char Grilled Mushrooms is so delicious for any Antipasti platter at home. The Smokey Char grilled taste will want you to have more. They come in five variants. Look out for them on the Block.
Mediterrian Flavour Try the new Olive Pride Whole Kalamata and Nocellara Olives in Brine. Ideal for your favourites dishes and platters. Olive pride Olives comprise only the best olives.
Chocolate Love Taking your taste buds to a whole new level. Lancewood Spreads delight! Range comprises three yummy flavours, Chocolate, Plain and Marmite. These silky smooth flavour options onto everything from toast to crackers.