Tucked away on the slopes of Hemel en Aarde is Creation Wines – a magnificent place where food and wine take centre stage.Look out onto their spectacular vineyards while you sip on wine and enjoy fabulous food prepared with the best local
There are some South African foods which have completely different meanings in the rest of the world. We've picked a few of the best.
'My fellow South Africans, we’re a funny bunch. For so many reasons other than food, but let’s focus on food now. We talk of chips and russians. Why russian exactly? Turns out, it is actually named after the Polish Kielbasa and the Russian Kolbasa, and the delicacy has been a part of our country’s cuisine for hundreds of years. You live and you learn. Talks of a bunny chow and see the confusion darken your international friends’ faces. Not to mention a Gatsby. We’ve compiled a short list; come on, have a laugh with us. Gatsby Mostly consumed in the Cape, a Gatsby is pretty much in a food group of its own. My fellow Johannesburg people, please sit down. The thing we call an AK47 is not, I repeat, not a Gatsby. A Gatsby is a foot-long sub stuffed with chips and meat, usually fish or polony, but I’ve seen beef and chicken Gatsby’s too. It’s the quintessential street food, and it takes carbo-loading to the next level. To the rest of the world, the reference is to the 1925 novel titled The Great Gatsby, written by F. Scott Fitzgerald. It was also made into an award-winning film in 2013, starring Leonardo DiCaprio and Tobey Maguire. The World Photo: Promotional film material South Africa Photo: www.roadsandkingdoms.com Russian Why do we call it a russian? It baffled me, so I did some research. It may be named after the Russian Kolbasa or the Polish Kielbasa. It’s a sausage made in a similar way to what we South Africans know as the humble Russian. According to Boerewors & Biltong in Switzerland on Facebook: “There were successive waves of Polish settlers in the 1920s, 30s, 50s and 70s, and I think it is fair to assume that the Kielbasa came with them.” The World Photo: Wikimedia Commons South Africa Photo: Envato Elements Bunny chow Don’t worry, no bunnies were harmed in the writing of this article. Contrary to what your international friends may believe, a bunny chow consists of chicken, mince or lamb. We repeat, no bunnies were harmed. Originating in Durban, a bunny chow is a half loaf of bread, hollowed out and filled to the brim with yummy goodness. Moreover, it’s cheap, it’s filling, and known as the perfect backpacker meal. The World Photo: Envato Elements South Africa Photo: www.rocharam.co.za Monkey gland sauce The Monkey Gland is a cocktail of gin, orange juice, grenadine and absinthe. It’s named after a surgical technique of grafting monkey testicle tissue into humans. Okay then… The practice was started by Dr Serge Voronoff, intended to produce longevity. But to us South Africans, monkey gland sauce is a thing we put on burgers and steaks. The World Photo: www.chowhound.com South Africa Photo: Envato Elements Skilpadjies A ‘skilpadjie’ is the Afrikaans word for a tiny turtle. It’s also what we call a traditional dish made with lamb’s liver wrapped in caul fat and secured with a toothpick. For some reason, the dish is also called ‘muise’ (mice), ‘vlermuise’ (bats), and ‘pofadder’ (puff adder). The World Photo: Envato Elements South Africa Photo: Wikimedia Commons Walkie talkies Everywhere else in the world, ‘walkie talkies’ are 2-way radios. Not in South Africa, no. Here by us, when we talk about ‘walkie talkies’ it usually goes along with pap (porridge.) The dish is made using chicken feet, heads and often giblets, boiled or braai’ed and served with a tasty sauce. Try it. it’s quite tasty. It’s a delicacy enjoyed all over the world, including Brazil, Nepal, Romania, Russia and Italy. The World Photo: Envato Elements South Africa Photo: www.foodformzansi.co.za'
Berbere spices are perpetually gaining popularity across the cuisines of the world with their robust flavors featuring a variety of spices. With time, the application scope of berbere spices has widened from just being used for beans and lentil
'Berbere spices are perpetually gaining popularity across the cuisines of the world with their robust flavors featuring a variety of spices. With time, the application scope of berbere spices has widened from just being used for beans and lentil stews to their all-purpose use as a rub for poultry, fish, chicken, and lamb as well as seasoning for grains, vegetables, soups, and stews. The trends of consuming ethnic food are growing at a considerable pace in North America and Europe, which is attributed to the rising number of multicultural population in these regions. As a subsequence, small and large scale vendors are venturing into the ethnic food industry, thereby driving the demand for berbere spices in the forthcoming years. Planning to lay down strategy for the next few years? Our report can help shape your plan better. There has been a surge in the number of supermarkets, specialty stores, and hypermarkets, on account of the rising population and their demand for organized retailing outlets for ensuring easy availability and accessibility of products to the consumers. Supermarkets being the key distribution channel for berbere spices are anticipated to substantially influence the global berbere spices market. There are numerous emerging and leading players operating in the global berbere spices market, with a view to bringing in innovation in the domain. Some of the key players in the berbere spices market include Brundo market, Zamouri Spices, DF World of Spices, JustIngredients, Frontier Co-op, Temecula Olive Oil Company, Just Ingredients, and Nestle, among others. Below are some of the notable development of these companies. To obtain all-inclusive information on forecast analysis of global market, request a PDF brochure here. Frontier Co-op, a leading player in the berbere spices market, launched non-GMO, Kosher, non-ETO, and non-irradiated berbere seasoning, prepared with a blend of twelve varied spices. Just Ingredients launched a versatile spice that blends well with poultry, fish, vegetables, fish, and poultry. The berbere spices have a shelf life of two years when stored in an airtight container under favorable conditions. Middle East and Africa to Remain a Fairly Concentrated Region for the Growth of the Berbere Spices Market With the rising trends of globalization, there has been a culture exchange among the population across the world. As a result, the ethnic cuisines of Africa are gaining impetus in the other regions of the world. Berbere spices being native to the Middle East and Africa region are anticipated to witness a notable rise in the demand of this spice. In addition, with the rise in the competition among the restaurateurs to provide authentic cuisine across the world, there has been a significant rise in the demand for berbere spices. The vendors of the berbere spices are highly concentrated in the Middle East and Africa and are bringing in innovation in this product. As a result, the region is foreseen to remain a hub for the growth of the berbere spices market in the forthcoming years. For more actionable insights into the competitive landscape of global market, get a customized report here. Supermarkets and Organized Retail Stores to Contribute Massively to the Growing Size of the Berbere Spices Market With the rising trends of urbanization, there has been a notable growth witnessed in the development of supermarkets, hypermarkets, and organized retail chains on account of their capabilities of easy distribution. As a result, they remain a dominant distribution channel for the berbere spices. In addition, the perpetually growing population entails easy access to various products and a notable shift from local stores to supermarkets is witnessed. A well-organized and uniform supply chain management ensures the effectiveness of inventory, thereby, substantially influencing the growth of the global berbere spices market.'
Every Cape Town fine-dining establishment has carved out a theme synonymous with their surroundings and their signature dishes.If you dissect their over-the-top concoctions, theatrical presentations and tongue-twisting courses, you will find simple
'Every Cape Town fine-dining establishment has carved out a theme synonymous with their surroundings and their signature dishes.If you dissect their over-the-top concoctions, theatrical presentations and tongue-twisting courses, you will find simple ingredients, standing in front of a diner, asking him or her to love them.What is simpler than good old Mother Nature?The answer is nothing.It all begins with nature and at Greenhouse Restaurant at Cellars-Hohenort, it ends with nature too.The menu and the setting is an ode to our surroundings in the heart of Constantia – where trees collide with mountains and streams babble and bubble alongside them.The hotel is typical dutch-style chic, with immaculate lawns and rectangular wooden windows.A roaring fire warms the entrance hall, a welcomed source of heat on this chilly evening.Our table is situated in a glass room, complete with glass ceiling… ahh Greenhouse.It’s hard to focus on the decor on the inside when the outside is so mesmerising from your table.But that is exactly the charm of it all.As the bushes rustle in the wind, you can be forgiven for thinking you’ve left the Mother City for a tryst in the French countryside.It’s hard to focus on the decor on the inside when the outside view from your table is so mesmerising.The menu plays out on our table like a 9-piece symphony dedicated to nature.The first course starts on a high note – bite-sized surprises of kohlrabi, blue rock, fermented pear – then a meuse farm vegetables – heirloom tomatoes with huguenot mousse – and lastly dune spinach, maple pickled pumpkin and granola.Each morsel is delicately flavoured and kept as close to its natural intensity as possible.The vegetables comes straight out the garden, with no preparation directly onto your plate.Dune spinach, maple pickled pumpkin and granola.The next dish is my most favoured on the menu – when creativity and an education become part of your dining experience, you know you’re somewhere special.The Butcherbird’s Pantry is a brilliant presentation concept.To understand the dish, you need to understand the bird – Butcherbirds are insect eaters who impale their captured prey on a thorn, tree fork, or crevice.The food comes to you on a tree, with pieces of meat impaled on the branches – it may take you a while to get to the taste because the presentation will leave you astounded.Once you have tasted it, you can’t wait for the next course to arrive, because more is what you really want.The Butcherbird’s Pantry.Head Chef Farrel Hirsch is young and energetic, and his dishes are prepared accordingly.You can notice the subtle changes in the style of the dishes – just enough to say there’s a new chef in town.The next three courses of steamed blue prawn, gamefish, quinoa, seaweeds and grapefruit – then cape octopus , samphire, sour fig and ink yuzu sauce – and caramel-smoked duck , truffled liver mousse, hibiscus beets with hazelnut and nasturtium crumble were wondrous creations and each were deeply delicious and satisfying.I am in awe of chefs who can magically blend flavours and contrast textures to create a seamless plate.It is an art form for sure.Steamed blue prawn, gamefish, quinoa, seaweeds and grapefruit.Another excellent preparation is the free range jersey beef with tsukudani shiitake, lacquered onion, asian pesto, and sweetbreads.I am not a fan of sweetbreads, but in this case they intensify the flavour of the beef – which is of course prepped to within an inch of perfection.Dessert is a potted plant.Seriously though, it could easily be mistaken for one.A beetroot flavoured ice-cream is presented to us in chocolate soil in a pot plant.It is not quite sweet enough for my liking, I am a sucker for overly sugary meal-endings, and this didn’t feel like an ending worthy of the main courses.Petite fours arrive at the table on pieces of wood.The service at Greenhouse is impeccable, as are their sommelier suggestions and wine offerings.It is a space where food and nature work symbiotically to bring out the best elements in each other.It is definitely something completely different from any other foodie experience in Cape Town, one where you get to experience nature from a unique angle.Contact: +27 (0) 21 795 6226 Address: 93 Brommersvlei Road, Constantia Website: www.greenhouserestaurant.co.za . The post Greenhouse: A tryst with nature appeared first on CapeTown ETC .'
Eco-conscious residents who shop at more expensive plastic-free stores in Cape Town can now save money and reduce their plastic waste at the same time, thanks to Pick n Pay’s new “nude” fruit and vegetable offering.
'Eco-conscious residents who shop at more expensive plastic-free stores in Cape Town can now save money and reduce their plastic waste at the same time, thanks to Pick n Pay’s new “nude” fruit and vegetable offering.As part of a trial to measure their customers’ readiness to switch from packaged foods to loose, plastic-free products, Pick n Pay has introduced dedicated plastic and packaging-free zones across 13 stores in South Africa, more than half of which are in Cape Town.The new “nude” wall offering will include 12 seasonal loose PnP fruit and vegetables including brown steak mushrooms, portabellini mushrooms, red and green chillies, cocktail tomatoes, sweet Palermo peppers, baby brinjals, green beans, broccoli, zucchini, sweet corn, and baby cabbage.These new offerings will join the 35 existing fruit and vegetable products available at most Pick n Pay stores nationwide.To complete the plastic-free shopping experience, compostable paper bags will be available to customers at the “nude” produce wall section as well, keeping plastic out of the equation while still offering convenience. “For a further sustainable option, customers can purchase PnP’s new reusable netted fruit & vegetable fresh produce bag (R7.50) or bring their own transparent and sealable reusable bag for loose-selling produce,” the retailer said.Only 10% of all fruit and vegetables sold in PnP are currently loose products but this percentage may increase in future depending on customer response. “There is scope to grow our “nude” wall offering, but it needs to be sustainable and without unintended consequences.Reducing plastic waste has obvious benefits, but we need to be careful not to increase food waste levels during the process,” said Paula Disberry, Retail Executive: Commercial at Pick n Pay.Residents in the Mother City are in luck, too, as the majority of the new plastic-free stores will be trialled in Cape Town, with eight stores across the city participating.Cape Town locals looking to try out the new offering can do so at the following stores: – Claremont – Gardens – Waterfront – Kenilworth – Pinelands – Longbeach Mall – Glen Garry – Constantia “Previously our loose produce range wasn’t as popular as our pre-packed products.We believe this is shifting as consumers become increasingly more conscious about the environment.The impact of plastic is now front of mind for customers.We will closely monitor shopping behaviour and if this trial is successful, we can expand the initiative to more stores,” said Pick n Pay.Along with this move, Pick n Pay has also removed the plastic-based stickers from their existing loose range, including sweet potatoes, gem squash and butternut, to replace them with laser printing in an effort to further reduce their waste.Picture: Pexels . The post Plastic-free fruit and veg section for Pick n Pay appeared first on CapeTown ETC .'
This week, Bonnie Tyler makes an appearance, alongside some reconstituted meat products.
'This week, Bonnie Tyler makes an appearance, alongside some reconstituted meat products.'
If you walk into a supermarket and buy a bagel, you’re likely to encounter something more like a flavourless white bread roll rather than a soft, chewy bagel with a glossy, crisp exterior. For authentic boiled bagels in Joburg, you need to seek out
'If you walk into a supermarket and buy a bagel, you’re likely to encounter something more like a flavourless white bread roll rather than a soft, chewy bagel with a glossy, crisp exterior. For authentic boiled bagels in Joburg, you need to seek out the delis that have passed down a bagel recipe through generations.'
Winter takes centre stage as the inspiration for Terra del Capo Antipasti Bar’s seasonal menu.A carefully curated menu of quintessential Italian dishes, which features a handful of signature favourites as well as some new plates too tempting not to
'Winter takes centre stage as the inspiration for Terra del Capo Antipasti Bar’s seasonal menu.A carefully curated menu of quintessential Italian dishes, which features a handful of signature favourites as well as some new plates too tempting not to try.Inspired by seasonal produce from the winelands choose from a selection of vegetarian, seafood and meat dishes as well as an assortment of platters which are perfect for sharing.The tapas-style dishes perfectly complement the range of Protea, L’Ormarins, Cape of Good Hope, Anthonij Rupert and Terra del Capo wines available to enjoy with your dining experience.A firm favourite is the Italian mini Burrata complemented with artichokes, capers and pinenuts, served with a drizzling of White Balsamic and Zataar vinaigrette.Freshly prepared local smoked Salmon Trout, dressed in a Gremolata crème fraiche, preserved lemon and watercress paired with the Cape of Good Hope Semillon, showcases one of the best culinary matches from the Franschhoek valley.Highlights on this season’s menu are the estate raised Black Angus Beef and Truffles produced from their Altima Estate.To get your Truffle fix, look no further than the Truffled Polenta chips served with Truffle Aioli.Making a comeback is Chef HW’s estate-raised Black Angus Beef Italian style sausages as well as the mouthwatering Angus Beef Salsiccia Meatballs served in a heartwarming Beef Brodo.Extend your visit to the estate by booking a winetasting to taste some to the estate‘s excellent wines, either before or after lunch.The Franschhoek Motor Museum, just a short tram ride away, is a highlight for all luxury and vintage car enthusiasts – the perfect ending to your day out.The Terra del Capo Tasting Room and Antipasto Bar are open from Tuesday to Sunday (10am to 4:30pm), but pre-booking is essential.For more information and reservations contact firstname.lastname@example.org or phone 021 874 9041. . The post Terra Del Capo’s Winter Menu – An Authentic Taste Of Italy appeared first on iAfrica.com .'
Sprouts Farmers Market has recalled some frozen spinach because of possible contamination with listeria, the company announced.
'Sprouts Farmers Market has recalled some frozen spinach because of possible contamination with listeria, the company announced.'
Popcorn at the movies is very different to popcorn made at home. Even a small movie theatre popcorn has significant amount of calories and is very high in salt.
'Popcorn at the movies is very different to popcorn made at home. Even a small movie theatre popcorn has significant amount of calories and is very high in salt.'
BusinessTech takes a look at some of the meals from South Africa’s most popular fast food franchises that carry the highest kilojoule counts.
'BusinessTech takes a look at some of the meals from South Africa’s most popular fast food franchises that carry the highest kilojoule counts.'