Essential Flavours - Volume 4 I Issue 3- Preview

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HERB OILS & VINEGARS: WHY BUY WHEN YOU CAN DIY?

LAMB BURGERS WITH ROSE HARISSA TZATZIKI

OUTDOOR APPETITES: ELEVATED PICNIC RECIPES FOR SPRING

HERITAGE DAY: FIVE PROVINCES. ONE SHEBA.

REUBEN RIFFEL’S

CARAMELISED FIG AND PRéSIDENT BLUE CHEESE QUICHES

INGREDIENTS

• 100ml balsamic vinegar

• 2 tablespoons sugar

• 6 fresh figs cut into quarters

• short crust pastry (cut into rounds to fit muffin pan)

• 1 cup Parmalat cheddar (grated)

• 100g President creamy blue cheese

• 1 cup Parmalat cream

• 2 eggs

• 125ml Parmalat milk

• salt and pepper to taste

METHOD

1. Preheat oven to 180°C.

2. Place balsamic vinegar and sugar in a pan and cook on high heat for about 4 minutes. Add figs and cook for another 2 minutes or until caramelised.

3. Grease and line a muffin tin with pastry rounds. Fill each with grated cheese, caramelised figs, and crumbled blue cheese.

4. Whisk the cream, eggs, milk, salt, and pepper together and pour into each casing.

5. Bake for approximately 30 minutes or until golden and set.

Turn Up the Heat with the

Cooking Show FLAVOUR S

South Africa’s culinary scene has a new star – and it’s sizzling! The Essential Flavours Cooking Show is quickly becoming one of the country’s hottest food shows, dishing up delicious drama and seriously bold flavours.

Missed an episode? No worries – grab a snack, settle in, and get ready to laugh, learn, and maybe even kickstart your culinary adventure – just scan the QR code to catch up.

Editor's letter

Hello, spring!

Spring is firmly on its way, and as the weather warms up, so does our appetite for fresh recipe ideas! This issue is bursting with bold flavours that’ll make your taste buds dance and your kitchen sing.

We’ve cornered culinary queen Kim Bagley for an intimate chat – and yes, her cookbook could be yours. Aiden Pienaar's cover recipe is pure eye-candy that tastes even better, while Reuben Riffel brings the Heritage Day fire with braai brilliance that’ll make your neighbours weep with envy.

What’s even better? Our advertisers have rolled up their sleeves to showcase their favourite creations using their own products, and several wine farms have joined the party with their signature recipe and wine pairings. It’s authentic, it’s delicious, and downright brilliant.

We’re also heading outdoors with picnic-perfect recipe ideas, and treat your four-legged family members to gourmet ostrich delights. Too lazy to whip up something for Fido? The Lekker Barkery has you covered.

From all of us at the Essential Flavours HQ, we hope this spring spread brings a burst of joy to your table and a smile to your soul.

Ready to fall head-over-heels in flavour?

Let’s cook.

www.essentialflavours.co.za

Behind the apron

Contents Spring 2025

Knife-skills masterclass

Eggs

Wellness

Advertorial: Vitality

Heritage Day

Braai rubs

National Braai Day

Rooibos gone rogue

Spotlight on wild garlic

Rolling in dough

Homemade condiments

Salad dressing

City Lodge Hotel Q&A

Cooking fish in the wild

Pork masterclass

Pinotage story

Essential cleaning

Herb oils & vinegars

Picnic bites

Pet nutrition

Indigenous kitchen secrets

Elevated bites

Spotlight on strawberries

How to elevate desserts

Smart kitchen swaps

The ultimate drinks trolley

Liquid nutrition

What is lemon zest?

Courgette fritters, whipped

feta & herb oil

President deep-fried feta

Peppercorn trio cacio e pepe

Courgette clafoutis

Chilli & honey glazed sausages

& vegan French toast

Hummus with Cotton Gold+

Roasted beetroot, tomato & thyme soup

Grilled feta salad

Sweet corn bake

Creamy yoghurt dips

French onion soup with a SA twist

Tomato & basil tart

Savoury loaf

Air fryer lamb kofta

Slow-cooked oxtail stew

Lamb & apricot sosaties

Beef brisket ragu with mushrooms & tagliatelle

Lamb & papaya bobotie

Avo waffles with savoury mince

Lamb burgers with rose harissa tzatziki

Beef sosaties with peach & red pepper

Springbok carpaccio

Sushi snack

Fish ceviche

Peri-peri prawns on the braai

Posh fish & chips

Smoked trout ribbons, trout caviar, lemon crème & homemade potato crisps

FEW THINGS RIVAL

THE SIMPLE PLEASURE OF A CRISP , GOLDEN OUMA RUSK...

A wholesome and nostalgic treat that resonates with customers or guests. An ideal companion for a morning pick-me-up or an afternoon indulgence. Whether served alongside a signature brew or packaged as an on-the-go snack for busy travellers, Ouma Rusks evoke a sense of comfort and homeliness that keeps patrons coming back for more.

Elevate the guest experience with a timeless South African favourite — one bite and they’ll feel right at home.

Prawn & fig salad for spring

Sticky citrus & soy angel fish

RECIPES - PORK

Pork meatball sub with tomato relish & pesto

Baked Mediterranean gnocchi

Pork belly with apples, sage & onion

Asian citrus spring onion pulled pork salad

Air fryer teriyaki pork ribs

Pork rashers in maple syrup

citrus sauce with roasted baby tomatoes & creamy

Parmesan risotto

Chorizo fresh garden salad with garlic yoghurt & herb dressing

& sticky pork

ESSENTIAL

Portuguese peri-peri

chicken

Spatchcock chicken

Coconut chicken skewers

with pineapple salsa

Braaied peri-peri chicken pieces

Chicken livers

Crispy chicken & peach

spring salad with rosé vinaigrette

Corn & bean salad with chakalaka dressing

Braaied mango & orange

teriyaki chicken salad with grilled pineapple

ESSENTIAL RECIPES - DESSERT

Coffee caramel baked custard

Mixed berries roulade

Blueberry cupcakes with cream cheese icing

Lime posset parfait, torched meringue, toasted coconut flakes & citrus poached melon

Swiss roll

Granny’s carrot cake

Silky cream cheese dessert

topping

Peaches & cream layer cake

Dessert vetkoek

Pavlova trifle

Apple crumble & cinnamon ice

cream

Caramel oat cookies

Peppermint chocolate mousse

Coffee tart

Bar-One chocolate pudding

ESSENTIAL RECIPES - DRINK

Karoo moss

Papaya ritz

I scream soda

Lanka sunset

Sweet dreams

Orange queen

Coconut mango smoothie

Cranberry & peach smoothie

Tropical morning booster

smoothie

Iced lemon white hot

chocolate

Berry sparkle

Matcha gin sour

Rooibos & orange spritz

w ww.sapork.co.za

Contributors

PUBLISHER/EDITOR: Elroy van Heerden-Mays

EDITOR: Milou Staub

SUB-EDITOR: Kim Kay / Samiena Amien Charis Torrance

CONTENT MANAGER: Wadoeda Adams

CONTENT ASSISTANT: Ketsia Makola

CONTRIBUTORS

DESIGN & LAYOUT

Shaun van Heerden-Mays

Anja Bramley / Tia Arendse

MEDIA PARTNERSHIPS: Maurisha Niewenhuys

PROJECT MANAGER: Wendy Navarra

ADVERTISING SALES: Hester Kleynhans

DIGITAL DEPARTMENT

Kyla van Heerden / Juhi Rampersad

WEB DEVELOPER Richard van Staden

CHIEF FINANCIAL OFFICER: Shaun van Heerden-Mays

SUBSCRIPTIONS: Shihaam Gyer

RETAIL DISTRIBUTION: On The Dot AIRPORT DISTRIBUTION: Media Support

COOKING SHOW CO-ORDINATOR: Taryn Scott

COVER IMAGE: Aiden Pienaar

PICTURE CREDIT:

Disclaimer: The views expressed in this publication are not necessarily those of the publisher or its agents. While every effort has been made to ensure the accuracy of the information published, the publisher does not accept responsibility for any error or omission contained herein. Consequently, no person connected with the publication of this journal will be liable for any loss or damage sustained by any reader as a result of action following statements or opinions expressed herein. The publisher will give consideration to all material submitted, but does not take responsibility for damage or its safe return.

Behind the apron with Kim Bagley

Beloved South African food blogger and TikTok favourite Kim Bagley has captured hearts with her flavour-packed, soul-warming recipes. Known for her bold yet comforting dishes, Kim blends her Cape-Malay roots with Durban-style Indian flavours, creating a deliciously unique South African fusion. From slow-cooked oxtail to butter naan and Amarula milk tart, her food tells a story of home, heritage, and heartfelt cooking. We caught up with Kim to chat about her culinary journey, family traditions, and what inspires her in the kitchen

1 Was there a specific moment when you realised that food was more than just a necessity – that it had become your passion?

From childhood influences like my mum’s home cooking, family gatherings, and special occasions, to personal experiences such as moving from Cape Town to Johannesburg, marrying my beloved from Durban and travelling – trying new cuisines from different provinces and countries –all of these ignited a passion and love for food. I was eager to learn about the diverse cultures and heritages surrounding food. Food brings us together as a community, and every culture has its unique cuisine, which I love exploring. Food is more than just sustenance. Food is love, culture, heritage... It’s our identity.

2 What is the one dish in your book that you believe defines you as a cook?

It would have to be akni (a Cape Malay dish of rice, chicken, potatoes and herbs). I believe the dish’s simplicity – it’s straightforward, quick, and easy to prepare in just one pot – makes it truly bold in flavour. It’s a perfect example of not having to slave away in the kitchen for hours just

to create a delicious, nutritious meal for your family. As busy individuals, we need quick and simple, yet hearty and tasty meals.

3 Is there a kitchen tool you can’t do without?

I believe you should invest in good-quality chef knives. They make your experience in the kitchen much easier.

4 As a recipe developer, where do you find your inspiration when creating new dishes?

It all depends on what I have available at the time and which fresh ingredients are easily accessible. I draw inspiration from the ingredients I have on hand.

5 Who is your dream dinner guest?

Siba Mtongana; she is an absolute legend in the food industry. I am an avid fangirl and aspire to be like her.

6 How has your relationship with your audience evolved since becoming a published author?

I don’t believe much has changed; I continue to upload my video tutorials because I want to keep sharing my passion for food and

recipes. Sharing recipes with my online community is incredibly rewarding. It builds connections centred around food, friendships, and a sense of community. The love and support I receive from my audience, however, are overwhelmingly generous, and I appreciate each and every one for all the blessings and well wishes. I truly could not have achieved this without their unwavering support.

7 Do you enjoy cooking when it’s only for yourself?

I enjoy this because it allows me to experiment with different flavours and be more creative in the kitchen. Ultimately, I’m cooking for myself, so I have the freedom to explore and be inventive.

8 Is there a food or ingredient you absolutely cannot tolerate? How do you handle situations where it might need to be included in a dish?

That ingredient is okra – I believe it’s mainly about texture for me. If it’s prepared correctly by someone else, I could eat it, but I don’t cook it myself. I would try to avoid it at all costs and

Cookbook Giveaway!

Scan QR code to enter. Winner will be announced on 1 December 2025.

replace it with another ingredient. I try not to cook with ingredients I’m unfamiliar with or don’t want to eat.

9 Have you ever experienced a “disaster” in the kitchen that taught you something valuable?

Oh, we all have those, but I believe we become better learners from those mishaps and gain knowledge from them. Many years ago, I attempted to boil an egg in the microwave at work. I stepped out of the kitchen and soon afterwards heard a loud explosion and glass shattering. What was I thinking, lol? I came into the kitchen to find that the microwave door had shot across the room and splintered into a thousand pieces. Egg particles were visible on the walls and ceiling. Gosh, I learnt my lesson after that.

10 Looking back, does your life today reflect the dreams you had when you first began in the kitchen?

Oh, absolutely! I never thought I would see my dream become real. Coming from a corporate background to finally living my dream doing what I love, well... it’s a miracle – and so gratifying.

Our premium chocolates, made with local ingredients, offer a harmonious blend of flavours.

THINK GIFTING | THINK BEYERS

KNIFE TO MEET YOU:

ESSENTIAL BLADE SKILLS

Transform your kitchen confidence with these essential knife skills that take your cooking from everyday to exceptional.

The difference between a struggling home cook and a confident chef often comes down to one fundamental skill: knife work. Master these essential techniques and you’ll find yourself cooking with newfound precision, speed, and joy.

The foundation: proper grip and stance

Begin with the classic chef’s grip: Pinch the blade between your thumb and forefinger just above the bolster and wrap your remaining fingers around the handle. Your guiding hand should form a “claw”: fingertips curled under, knuckles forward, protecting your fingers while guiding the blade. Stand with feet shoulder-width apart, cutting board at hip height, and let the knife do the work.

The essential cuts

Julienne (matchsticks): The julienne cut is ideal for adding finesse to stir-fries, salads, and garnishes. Start by cutting your vegetables into 5cm lengths, then slice into thin, even planks. Stack and slice again into uniform matchsticksized strips, aiming for a consistent

2mm thickness for even cooking and elegant presentation.

Brunoise (fine dice): The foundation of professional cooking. Start with julienned vegetables, then crosscut into tiny, uniform cubes. This technique transforms your mirepoix and adds elegance to any dish.

Chiffonade: Essential for herbs and leafy greens. Stack leaves, roll tightly like a cigar, then slice with a rocking motion to create beautiful ribbons that won’t bruise delicate herbs.

The rocking motion: Keep your knife tip on the cutting board and rock the blade forward and down. This creates clean, precise cuts while maintaining control and preventing that dreaded “hack and chop” approach.

Spring applications

As South Africa embraces spring’s bounty, these skills become invaluable. Julienne fresh asparagus for quick sautés, brunoise spring onions for delicate omelettes, and chiffonade fresh basil for vibrant pestos.

PRO TIPS FOR SUCCESS

• Keep knives sharp: A dull blade is dangerous and inefficient.

• Practice on onions: They’re forgiving and provide instant feedback.

• Start slowly: Speed comes naturally with repetition.

• Invest in one quality chef’s knife rather than a set of mediocre ones.

Master these knife techniques, and cooking transforms into a meditative, efficient pleasure. Your ingredients will cook more evenly, your plating will look more professional, and, most importantly, you’ll step into the kitchen with the confidence of a true culinary artist. Ready to slice your way to success? Let your spring cooking adventures begin!

EGGS: MAKING BREAKFAST, LUNCH & DINNER A CRACKING GOOD TIME

SINCE FOREVER

Affordable, nutritious, and endlessly versatile, eggs are the ultimate kitchen hero. Perfect for breakfast, lunch, dinner or snacks, they’re packed with protein, good fats and essential nutrients. Discover why the humble egg deserves a top spot in your trolley.

Imagine for a second there existed a single food that you could use in breakfast, lunch and supper dishes as well as snacks and lunchboxes. One that was affordable, easily added to the weekly shopping list and available even at a corner shop – and delivered health benefits for the entire family, no matter their age. Now imagine what a mealtime game-changer that would be!

Guess what? This wonder food exists! And no – it’s not some AIgenerated empty promise or a superfood cooked up in a lab. This is 100% pure fact, and that food is 100% real, and it’s been in your fridge all this time. We’re talking about eggcellent, easygoing, everyday eggs!

If you’re thinking,”But eggs are only for breakfast” – think again!

Eggs have been gracing every meal from brunches to banquets for generations, and are one of the most affordable and complete animal proteins you can put on the table. Eggs easily replace those more expensive proteins when you’re on a tight budget, while still giving you excellent nutritional benefits.

Whole eggs are a source of highquality protein and vitamin A, important nutrients contributing to the normal function of the immune system. Half of the fats in eggs are hearthealthy fats (called monounsaturated

fats), and studies have shown that replacing bad (saturated) fats with these unsaturated fats may help maintain normal blood cholesterol levels.

Eggs are good for vegetarians, helping them meet their daily protein needs, and good for momsto-be, too, as the choline in eggs forms part of a healthy diet during pregnancy. Eggs also have the potential to contribute to improved growth for young children.

According to the Department of Health’s dietary guidelines for South Africans, eggs can be eaten every day in moderation. That’s music to our ears, as some research shows that people who eat eggs daily actually have a lower risk of heart disease and stroke

compared to those who don’t. Eggs also lower the risk of cataracts and macular degeneration, the leading cause of blindness in older people.

This spring we’re cooking up these three yummy, easy to make recipes – all for less than R150 per meal!

You see, eggs are the affordable, versatile star of every meal, any time of day; so put them on your shopping list today!

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Essential Flavours - Volume 4 I Issue 3- Preview by Media Xpose - Issuu