According to worldwide gastronomy gurus, designer salts are part of this year’s food trend.At the Taste of Cape Town, last weekend, there were a number of designer salts on hand. There was one in particular, the Oryx Desert Salt, that I found to be healthy for both the body and the soul.
Oryx is the name of a large antelope, which has four distinct species. The one pictured on the salt packet is known as the Gemsbok. It is an animal that thrives in near-desert conditions, hence the Kalahari. Another interesting fact about this antelope is that their newborns begin to follow the herd, the minute they are born. This fact gives a whole new definition to the expression “hitting the ground running”.
Back to the Oryx salt representative, Samantha, who was on hand to explain the important qualities of her salt. We also discussed her packaging that showed great respect for the environment since even her canvas bags were wrapped in recyclable plastic.
Oryx Desert Salt is harvested in the Kalahari desert, in South Africa, from an ancient underground brine lake. Unlike the Himalayan pink salt, which comes from dwindling salt mine resources, the Oryx salt beds are fed by three underground streams making them a sustainable, renewable and local resource here in South Africa.
This pure and natural salt is unprocessed, unrefined and sun-dried. Unlike the supermarket-style iodized salt, this product is full of trace minerals that are necessary for a healthy and balanced lifestyle. You do not need to be a professional athlete either to enjoy the benefits of this salt.
There is also a life-altering social to this product. For every bag of salt sold, a percentage of the sales are donated to the Xaus Lodge, which is owned buy the Khomani San and Mier Communities. These communities are finally able to profit from resources on their land.
I believe in supporting local and sustainable businesses so good buy foreign salt and hello South African seasonings. Local is lekker!
I was at the Taste of Cape Town Saturday night as the wind howled in circles around the deserted stadium. The parking lots filled as the bloated rain clouds finally showered us with a cold mist that is so typical of Cape Town’s Autumnal weather. The dampness was no match for the hardy party-makers who enjoyed both good food and good wine.
The crowd was thinner than last year but that did not prevent us from dressing up and filling our sample wine glasses and environmentally friendly bowls with good food and good cheer.
The list of attending restaurants seemed a little meager this year though the fare being served was, on the most part, quite respectable. I was thrilled to see Solms Delta’s restaurant, Fyndraii represented.
The calamari and prawn paella with pickled spekboom was beautifully presented and local in flavor. I also discovered that their picnic baskets, that they offer at the vineyard, are now fully eco-friendly. I just might sign up for another 10km race so that I can enjoy the mouth-watering treats at the end of the run.
Another restaurant that did a great job at being tasty and eco-conscious was La Colombe. A friend of mine’s son, James, was working in the kitchen ensuring that pre-emptied egg shells were being filled with pieces of prawns and chestnuts
and covered in a coconut and lemongrass flavored velouté.
All they needed to complete the look was a bunch of chickens to eat the eggshells once the prawns were finished.
I love the concept of Taste of Cape Town and I hope that it was the weather rather than the Capetonian “been there done that attitude” that kept the crowds at bay. There is such amazing culinary talent in and around Cape Town that this event should be celebrated by one and all.
Ever wonder what you can make for tea or dessert, when friends are coming over and you do not have a single thing in the fridge?
Since being in South Africa, I have discovered a number of Afrikaan delicacies that take advantage of the few basic items one would be sure to find in the pantry or the fridge. The Afrikaan culture is one based on European traditions with a bit more grit since they were the European pioneers who created a new life for themselves and their families in South Africa.
Living on large holdings, with no supermarkets close at hand, farmers’ wives had to make due with the basic necessities. The melktert (milk tart in English) is a simple dessert that recalls memories of siting by the hearth, in front of a roaring fire, enjoying a hot steaming cup of rooibos tea and a slice of ouma’s silky smooth tart. Though this is not one of my ouma’s(grandmother) recipes , I did get it from a reliable source, who was overjoyed to share her family recipe with me.
Since I have been embracing the concept of tapas these days, I converted my original melktart recipe into individual mini tarts that are so easy to pop into your mouth. No forks or spoons needed!
Melk Tart, a South African Delicacy
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Recipe type: Dessert
Author: Mary
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 8
Ingredients
CRUST:
½ C butter
½ C sugar
1 egg
2 C flour, sifted
pinch salt
FILING:
4 C milk
1tbsp butter
1C sugar
2 eggs
3 tbsp corn starch
3 tbsp flour
1 vanilla pod
1 cinnamon stick
2tsp powder cinnamon
Instructions
CRUST:
Cream butter and sugar together
Beat in the egg
Add the flour and salt mixture and knead to create a soft dough. Divide dough into small balls
Butter mini muffin cups and press small balls of dough into cups
to form mini pie shells.
Bake for 10 mins at 180C
FILING:
Bring milk, butter, vanilla pod(scraped) and cinnamon stick to a boil. Remove from heat and let sit for 15 minutes until the milk is infused with the flavors
Cream sugar, eggs, corn starch and flour together.
Add some of the infused milk to the flour mixture and stir to remove all lumps.
Add flour mixture to milk in pot. Heat gently as you stir.
Once the mixture begins to thicken, remove from heat and pour into prepared pie shells.
Mix together the crust ingredients and roll into a tight ball.
Divide dough into individual balls and press into a well greased mini muffin tin.
Cook ingredients together to create the melktert filing. Be sure to infuse the mixture with a cinnamon stick.
Spoon cooked filing into individual tarts and let cool in refrigerator
Once cooled, serve with a steaming cup of hot tea or coffee. Sprinkle additional cinnamon on the tarts if you are inspired and like cinnamon.
When I first examined the ingredients for these treats, I felt uninspired but that attitude has now been shelved as I often make these tarts for my visiting friends from Europe and North America. I have yet to hear anything but contented sighs as another tart is popped into waiting mouths. What do you think?
Easter Monday, April 9th, was the last day for fishing West Coast Rock Lobsters here in South Africa until next November.
We initially questioned whether or not we should go out into False Bay since winter has arrived early this year with teaming rain, crazy winds and fridged temperatures. OK so not quite the freezing from my Canadian homeland but for my newly thinned blood, it was and is cold.
Since we had purchased the licenses and it was the last day for catching these tasty critters, we decided to bundle up and head out into the ocean. From afar, the water looked so calm but reality hit hard as Captain Paul navigated his skiff through extremely large swells. Half way to our destination, he asked me if I wanted to turn back, since they were on the larger side but I said “no thank you Paul, we are on a mission!”
Once we arrived just below Cape Point, with sun blazing and nets ready to catch a large haul, we set about our fishing tasks. I drove, Paul set the nets, and Patrick and Gab helped haul in the catch. Sadly, our excitement dampened slightly as the first few hauls brought up tons of seaweed,a rogue water snake and a baby shark. There were no lobsters, otherwise known as crayfish, to be found anywhere.
The day was not a total bust since we did manage to catch 8 large crayfish. As we returned home, the spectacular views as well as the site of fully satiated seal lounging in the water made my fishing trip a monumental success.
Once home, Patrick and I decided to attempt to make our favorite Maine lobster a la South African. We boiled rather than braaied the crayfish and then made a wonderful garlic and lemon mayonnaise to accompany the meat. The outcome was a winner, reminiscent of all the wonderful summers we have spent eating lobster rolls in Maine.
SOUTH AFRICAN WEST COAST LOBSTER ROLLS
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Recipe type: Main
Author: Mary
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 4
Ingredients
4 Crayfish or lobster
1 celery rib, chopped
1 tbsp chives, chopped
1tsp dijon mustard
1 1/2 tbsp lemon juice
1 garlic clove, chopped
1/8 tsp cayenne pepper or a few drops of tabasco sauce
1 egg yolk
1 C light olive oil or vegetable oil
4 Hot dog buns or any sandwich roll
Rocket for garnish
Instructions
Bring a large pot of salted water to a boil and drop in lobsters.
Let cook for 10 minutes until they are red in colour
Remove from water and let cool
Break off tails, remove meat and cut up into bite-size pieces
Mayonnaise:
Mix mustard, lemon juice, garlic and salt in a bowl.
Add a few drops of oil to create an emulsion (thickened consistency)
Keep adding oil in a thin stream, being sure that the sauce is thickening.
Taste and season to your taste
You will have leftover mayonnaise to use on sandwiches
Notes
To assemble:
Mix celery, chives and a couple of tablespoons of mayonnaise together with the lobster meat
Grill or warm rolls.
Cut open and add some lettuce or rocket
Add lobster meat mixture and top with a dollop of additional mayonnaise
If you do not want to make your own mayonnaise then use Japanese mayo and add the lemon juice and seasoning. I have also used wasabi as a bit of a spicy alternative
First important item of business is to remember to always bring a container for your crayfish. We used a stray plastic bag from the ocean, which was not highly effective. They were able to escape leaving a trail of fish poo behind.
Once cooked, these little bottom feeders turn bright red and are ready to be eaten. I often dip the legs in butter and suck out the meat. Yum…
Once the meat is removed from the shells and chopped into bite size pieces, you can add the chopped celery and chives.
The mayonnaise is quick to make. Keep the egg white in the freezer for use in a pavlova or an omelet.
Once the Mayonnaise has reached the correct consistency and taste, add to the meat by the tablespoon. Use as much or as little as you want. Remember that it is easy to add a sauce but not so easy to remove it.
I add very little mayonnaise to the meat and finish it off with a topping once it is in the bun.
Be creative, make your own lobster roll and enjoy this treasure from the sea.
After two weeks of a vast selection of Asian delicacies, prepared in an array of different manners, ranging from Thai, Malay, Balinese and Indonesian, Frederic and I decided to try our luck at Mario Batelli’s famous Pizzeria Mozza. I had the chance to try one of Mario’s eateries at his enormous food warehouse called Eataly in NY city this past summer, so I was excited to see what he was offering in Singapore.
I was genuinely surprised at the quality of the food as well as the level of sustainability of the restaurant. Recycled paper table settings with intriguing facts about Italy, Italians, pizzas and eating habits of various societies. No plastic, only glass bottles of water and fizzy drinks. Though food is not necessarily local, since very little is local in Singapore, the recipes do use seasonal items such as roasted pineapple and rosemary to make a tasty ice tea.
The pizzas all looked highly appetizing. They are described as artisanal, made to order, with light crusts and a choice of intriguing toppings. Frederic chose the Pizza El Beno, which arrived with a topping of thinly sliced pineapple, speck and jalapeno peppers on a bed of fresh tomato sauce and a light covering of parma cheese.
The salad I chose was a symphony of tastes in every mouthful. On the menu, it is called Nancy’s chopped salad. Not sure who Nancy is, I think one of the owners, but her chopped salad is worth a detour. I remember when chopped salads were the in thing about 20 years ago and I have no idea why they are no longer popular. If done properly, which it was, the various flavours of greens, meats, cheeses and fresh herbs mix with the light lemon vinaigrette to scream scrumptious in every bite.
Both Frederic and I left Mozza feeling 100% satisfied and would gladly return on our next trip to Singapore.
According to WWF , Singapore has the largest carbon footprint per person than any other city in Asia. This fact was initially a surprise for me, as I arrived in the spotless city, where recycling bins are available on almost every street corner. It was only after a few days of living in overly air-conditioned buildings, noticing the excess of shopping and the lack of local produce that I began to question the sustainability of this city. It made me realize that one always has to dig a little deeper and inquire a little more to discover the truth of what is green and what is not. I must admit that the rest of the world should take note of what Singapore is doing to reduce what could be an even greater footprint.
The subway system is one aspect of the city’s green initiative that should be copied by cities around the world. It is clean, on time and highly organized.
Machines are at all the subway entrances to ensure the purchase of a ticket. Maps are close by so that you know exactly where to go and what type of ticket is needed. We were so excited about the efficiency of the system that we bought the wrong ticket but it was a fun adventure and little time was lost.
My favorite part of the subway was the concept of recycling a ticket. If only more public transport systems worldwide would follow their lead. I initially found the price of a one way ticket to be a little steep only to discover that on a $2.50 ticket, $1 is reimbursed if the card is recycled at the point of purchase of any of the stations.
What a brilliant way to reduce the use of paper tickets that often create a confetti carpet at the exit of subway stations around the world.
While on our short vacation in Bali, I had the chance to visit the local fish market with the hotel’s chef then spend the morning cooking with him and learning some of the Balinese food tricks and spices.
Our early morning start was slightly marred by rain but I would not be deterred from visiting the market so off we went to encounter what the rain was willing to dish out.
Miraculously, the showers subsided as we began our visit and they were quick to return as we settled into the kitchen for a few hours of intense cooking.
There were a number of sauces and sambals that we were taught to make during our kitchen stint but there are two recipes that I would like to share with you.
The first of two blog entries will be the Satay Lilit Ayam, otherwise known as Balinese chicken satay. This is a recipe that is produced over and over again by men belonging to the Social Community Building. Once a man takes a bride in marriage, he must automatically join this village organization. It is here, during many of the Balinese festivals, that men must come together to make satays for the community.
When the bell is rung, men come running to spend the day and night at the community center cooking and preparing these chicken satays. The last man to arrive is given the unfortunate task of chopping up to 25kg(55pds) of chilies. Our chef taught us a useful tip which is to oil ones fingers before handling the chilies so that the heat does not remain on them! It works brilliantly well!
Do not be frightened by the list of ingredients because in fact most of them are spices that you would have in your spice drawer. The galangal and lesser galangal could be more of a challenge but these are flavorful roots that belong to the ginger family. Though the galangal has more of a peppery and citrus flavor to its ginger cousin, it can be substituted with the same amount of ginger and a dash or two of lime. Not quite the same but close enough.
Balinese Chicken Satay
4.0 from 1 reviews
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Recipe type: Appetizer
Author: Four Seasons at Bali Jimbaran Bay
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 6-8
Ingredients
100gm(3.5oz) finely chopped shallots
40gm (1.5oz) finely chopped garlic
4 pcs thinly sliced small red chili
20gm (4tsp) finely chopped ginger
20gm (4tsp) finely chopped galangal
10gm (2tsp) finely chopped lesser galangal
2tsp turmeric
1tsp black pepper
1/4tsp ground cloves
1tsp ground nutmeg
1tsp ground coriander
1tsp ground white sesame seeds
4tbsp cooking oil
1kg (2.2lb) ground chicken
36pcs satay skewers(soaked wood or lemongrass)
2pcs fresh lime leaves finely shredded
50gm (2oz) grated coconut, unsweetened
Instructions
Heat up oil and sauté all spices except lime leaves and coconut.
Add chili at the end and add a little bit of water to help in the cooking process
Allow all the water to evaporate, while never stopping to stir.
Remove from heat and with the back of a spoon squeeze out all of the oil to be saved for another time.
Take the spice mixture and create a paste either in a blender or with a mortar and pestle.
Mix the spice paste with the minced chicken.
Add the lime leaves and coconut
Season with salt and pepper
To make the skewers, create balls with the chicken mixture and put on the end of the skewer
With 2 fingers, squeeze around the ball, drawing the mince down around the skewer
The satays are now ready for cooking on a grill or in a grill pan.
Leave to cook well on one side before turning to cook the other side.
I cannot recall ever drinking or eating something that comes from Poo until my visit to Bali and in particular, the Teba Sari plantation.
It is here where Asian Palm Civets are raised to eat coffee beans and poop them out so that they can be cleaned and roasted for a memorable cup of coffee.
These Luwaks, as they are known in Bali, eat the red cherry bean. While these beans are in their digestive tract, they go through a chemical process where the outer bean is hulled and then defecated out onto the forest or coffee plantation floor.
The beans are then collected, cleaned, dried and slightly roasted to create what the Balinese believe to be one of the best coffees ever. It is also the most expensive coffee in the world with a cup selling for up to $79US, as seen in Peter Jones department store in London’s Sloane Square.
I would say, without a doubt that this coffee is exotic and rich in flavour.
It is thick like a Turkish coffee yet does not need sugar since it is not at all bitter. At the plantation, we were served our coffee with a cinnamon stick. What I was quick to figure out was the stick was not for stirring but rather for adding flavor. Some of us stirred our coffees and ended up with a mouth full of grains.
Would I travel out of my way to find this coffee? I am not sure but I do know that the experience was unforgettable and the little critters were adorable.
I am also happy to see that these Balinese farmers have been able to create a viable business using nature and not chemicals.
Who would have thought that a kilometer trek, through a land of meticulously manicured green and lush rice fields, we would be led to a small paradise.
At Sari Organik, you are invited to pick your own vegetables in their organic veggie garden which they will then happily prepare for your lunch. If you are feeling less energetic, you can simply lounge under a Balinese coupola, accompanied by the local cats, to regale in the sumptuous menu offerings.
Sari Organik’s owners cannot promise that everything is organic on their menu but they are very particular about their suppliers and support the belief that local is the best way to go.
Kitchen waste is composted, plastic is almost non existant. Coconuts are sliced open and served at your table with a bamboo straw.
All fruit juices are prepared fresh and best of all, their bamboo straws are fully reusable.
They even sell them in packs of 10 with strict instructions on how to prepare them to last for more than one use.
They are dishwasher safe and should be stored in the freezer for best results. What a wonderful trend to introduce globally!
Now for the food…the menu is extensive and quite International in scope. Italian cuisine is the rage in Bali these days but that must be taken with a grain of salt or rice. Paul and Frederic each had the Bodag Pizza.
A signature pizza made with a rice flour base (light and crispy) and a selection of garden fresh veggies (variety changes daily depending on what is growing) and free-range chicken.
I decided to go the Balinese route… As a child, I grew up on a special treat called Nasi Gorang (a rice based Indonesian recipe) that Helena, our nanny, introduced to us. Since it was slightly spicy, we were able to replace our mealtime milk with ginger ale so Nasi Gorang was considered extra special. Sari Organik offers a Balinese Nasi Campur so I thought why not try it. I was not disappointed. It was a an explosion of sunset colours on my plate, reminiscent of the oranges and burnt ambers worn by the monks.
An array of vegetables and a bite size piece of chicken slathered in a green curry coconut sauce read like an astrological wheel. Each morsel inducing a new reaction with my taste buds. Every tasting was distinctive in flavour. All the items on the plate were served cold. The Urab, a salad of beans, carrots and spinach was one of my favorites though the chicken was also very tasty. The corn fritter had a distinct maize flavor and the two types of rice had a lovely, slightly crunchy texture.
After our filling lunch, we slowly meandered back down the path feeling totally satisfied and slightly guilty as we passed the many working women who were laden down with construction materials being transported up the path.
If you do ever find yourself in Bali, do as we did: listen to your friends when they give you advice on where to eat and thank them generously afterwards…thank you Kris and Geoff for a memorable find.
I thought that I was quite knowledgeable about fruit until I arrived in South East Asia and in particular, Bali.
A visit to the local market as well as my daily breakfast plate was a wake up call to what other fruits exist in the world, other than what I grew up eating in Canada. As a child, apples, pears, bananas and oranges were the norm while here in Bali, kids enjoy picking dragon fruit, snake fruit, Markisa and silik fruit off of trees in their neighborhoods. It almost sounds like the making of a fairy tale..
The silik fruit is local and resembles a green acorn. When I cut it open, the fruit seemed to be exposing a mouth full of white teeth, roots and all. In fact, these individual teeth each have their own seeds that are wrapped in a sweet, soft flesh. If that is not appealing, you can also enjoy this fruit in the form of a cocktail syrup.
The markisa is Bali’s local passion fruit. When cut open, the seeds hang in a glutenous mass that does not seem appealing in the least. With a scoop of the spoon, the seeds jiggle into ones mouth and slowly slide down ones throat. I initially thought I would gag but in fact, once I got over the texture shock, I really liked the sweet, peach like flavour of the fruit.
The dragon fruit has a stunning fuchsia pink exterior with redeeming medicinal features. It is believed to reduce the risk of cancer and other internal diseases. Not only is it healthy to eat but it is also an attractive addition to a fruit plate with it’s bright coloured outer shell and it’s speckled black and white soft interior.
The snake fruit sounds and looks a bit daunting but it is very similar to a crunchy apple. The brown snake-like skin texture is surprisingly soft and easy to peel. The interior is divided into two halves, a bit like a white heart that have been sitting in formaldehyde. Hungry yet? The pieces are hard and crunchy, less juicy then an apple with two large pits. I am not sure that I would make any major efforts to search out this fruit.
If ever you find yourself traveling to destinations that offer a selection of fruits and vegetables that you are not familiar with, be adventuresome and try them. You might be pleasantly surprised. Bon Appétit.
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