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relais & chateaux

La Motte’s organic vegetable and herb garden

La Motte’s vegetable gardenWe hugely value our wonderful suppliers, and as such, today we’d like to put the spotlight on fellow Franschhoek chef, Chris Erasmus from La Motte.
We source a wide variety of produce from the estate’s organic vegetable and herb garden, such as rainbow carrots, mustard leaves, edible flowers, leaves and various heirloom and baby vegetables, all grown in the own organic compost.
The produce is available from their farm shop too.

We hugely value our wonderful suppliers, and as such, today we’d like to put the spotlight on fellow Franschhoek chef, Chris Erasmus from La Motte.

la motte garden

We source a wide variety of produce from the estate’s organic vegetable and herb garden, such as rainbow carrots, mustard leaves, edible flowers and various heirloom and baby vegetables, all grown in organic compost.

la motte 3

The produce is available from their farm shop too.

Posted by: Susan Huxter
Posted in: Chefs, The Tasting Room,
comment-notesComments: 0


  

Lamb curry for cold nights

This dish will keep you warm on cold winter nights. Vanie Padayachee, our Spice Guru, has shared a recipe for lamb curry, one of the many dishes she teaches in cooking class Cooking with Spices [http://www.lqf.co.za/cooking-classes/cooking-with-spices.htm]
Recipe
Lamb curry
1kg Boneless lamb – cut into pieces
50ml                    Plain yogurt
1tbsp                    Finely grated ginger
1tbsp                    Garlic – crushed
8                          Curry leaves – optional
2 tbsp                   Curry powder
1 tsp                     Turmeric powder
Place lamb pieces, plain yoghurt, ginger, garlic, curry leaves, curry powder and turmeric into a large bowl and mix well, cover and set aside
50gr                     Butter
75ml                    Oil
½tsp                    Cumin seeds
½tsp                    Coriander seeds
½tsp                    Black mustard seeds
Heat a heavy bottom pot; add in the oil and butter
Temper the spices – cumin, coriander and black mustard seeds (a popping sound)
2                          Onions – thinly sliced
2                          Chilies – thinly sliced
3                          Tomatoes – cut into small dice
Salt
2                          Potatoes – small dice
5gr                      Fresh coriander – roughly chopped
5gr                      Fresh mint – roughly chopped
1tsp                     Garma masala
Add in the onions and chilies
Sauté till onions are light brown
Add in tomatoes and sauté for a few minutes +- 3 minutes
Add in the marinated lamb pieces, season to taste with salt and add in 1 cup water, mix well
Cover with a lid and reduce heat
Add in potatoes and cook for 40 minutes, stirring occasionally
When lamb and potatoes are cooked, sauce is thicken with the starch from the potatoes
Add in chopped coriander, mint and garam masala
Serve with rice or roti
Serves 6 pax

This dish will keep you warm on cold winter nights. Vanie Padayachee, our Spice Guru and chef, has shared a recipe for lamb curry, one of the many dishes she teaches in cooking class Cooking with Spices.

cooking with spices

Recipe

Lamb curry
Serves 6

1kg  Boneless lamb – cut into pieces
50ml Plain yoghurt
1tbsp Finely grated ginger
1tbsp Garlic – crushed
8 Curry leaves – optional
2 tbsp Curry powder
1 tsp Turmeric powder

Place lamb pieces, plain yoghurt, ginger, garlic, curry leaves, curry powder and turmeric into a large bowl and mix well, cover and set aside

50gr Butter
75ml Oil
½tsp Cumin seeds
½tsp Coriander seeds
½tsp Black mustard seeds

Heat a heavy bottom pot; add in the oil and butter. Temper the spices – cumin, coriander and black mustard seeds (a popping sound)

2 Onions – thinly sliced
2 Chilies – thinly sliced
3 Tomatoes – cut into small dice
Salt
2 Potatoes – small dice
5gr Fresh coriander – roughly chopped
5gr Fresh mint – roughly chopped
1tsp Garma masala

Add in the onions and chilies. Sauté till onions are light brown. Add in tomatoes and sauté for a few minutes +- 3 minutes. Add in the marinated lamb pieces, season to taste with salt and add in 1 cup water, mix well .Cover with a lid and reduce heat. Add in potatoes and cook for 40 minutes, stirring occasionally. When lamb and potatoes are cooked, sauce is thickened with the starch from the potatoes add in chopped coriander, mint and garam masala. Serve with rice or roti

Posted by: Susan Huxter
Posted in: Chefs, Cooking Classes, recipe,
comment-notesComments: 0


  

The buzz at The Nordic Food Lab

Bee beer, beeswax ice cream, honey crisps – the gourmet researchers at The Nordic Food Lab have had a hive mentality with their latest experiments.
Said Guillemette Barthouil: “With the exception of honey, bee products are mainly considered medicinal. We eat them not because they are good but because they are good for us. Yet the bee hive produces a wide palette of fascinating flavours, which is rather incredible considering they all come from the same small house and are produced by the same animal.”
And, so the culinary academic spent a few weeks researching the different components in order to make a dessert based solely on ‘the beehive’.
And you can make it too! Head over to their blog for the recipes.  Now all you need is a beehive.
Who are they?
Nordic Food Lab is a non-profit, self-governed organisation, established in 2008 by head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Our purpose is to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, we investigate old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.

Bee beer, beeswax ice cream, honey crisps – the gourmet researchers at The Nordic Food Lab have had a hive mentality with their latest experiments.

bee

Said Guillemette Barthouil: “With the exception of honey, bee products are mainly considered medicinal. We eat them not because they are good but because they are good for us. Yet the bee hive produces a wide palette of fascinating flavours, which is rather incredible considering they all come from the same small house and are produced by the same animal.”

And, so the culinary academic spent a few weeks researching the different components in order to make a dessert based solely on ‘the beehive’.

bee plate

And you can make it too! Head over to their blog for the recipes.  Now all you need is a beehive.

Who are they?
Nordic Food Lab is a non-profit, self-governed organisation, established in 2008 by head chef of Noma Rene Redzepi and gastronomic entrepreneur Claus Meyer. Our purpose is to explore the building blocks of Nordic cuisine through traditional and modern gastronomies, and to share these results with chefs, academics, industry, and the public. From a houseboat in Copenhagen harbour, we investigate old and new raw materials and techniques, developing knowledge and ideas for the Nordic region and the world.

Posted by: Susan Huxter
Posted in: Chefs, Ingredients, Inspiration, recipe,
comment-notesComments: 0


  

Chefs Who Share

Chefs Who Share
Two of South Africa’s best chefs, Margot Janse and Peter Tempelhoff, have just returned from London R&C Diner des Grand Chefs – now it’s our country’s turn to host a top gala dinner. Billed as ‘the black tie event of the year’: the dinner will be held in the Cape Town City Hall on Thursday, 5 September 2013 and will feature 14 acclaimed South African chefs, seven knowledgeable sommeliers and seven celebrated artists in aid of youth development.
Presented by Mercedes-Benz South Africa, ‘Chefs who share – the ART of giving’ all the monies from the ticket sales and the proceeds of an art auction will go towards two youth development charities: Make a Difference Foundation (MAD) and Laureus Sport for Good Foundation.
To make the night even more exciting the chefs will be pairing their skills by cooking in duos.
The teams
Margot Janse (The Tasting Room, Franschhoek) & David Higgs (Five Hundred at the Saxon, Johannesburg)
Bertus Basson (Overture Restaurant, Stellenbosch) &  Peter Tempelhoff (Greenhouse at the Cellars-Hohenort, Cape Town)
Rudi Liebenberg (Planet Restaurant, Cape Town) & Christiaan Campbell (Delaire, Stellenbosch) Jackie Cameron (Hartford House, Mooi River, Kwazulu-Natal) & Reuben Riffel (Reuben’s, Franschhoek)
Darren Badenhorst (Grande Provence, Franschhoek) & Chris Erasmus (Pierneef at La Motte, Franschhoek)
Harald Bresselschmidt (Aubergine, Cape Town) & Chantel Dartnall (Mosaic at The Orient, Pretoria)               Marthinus Ferreira (DW Eleven-13, Johannesburg) & George Jardine (Jordan Restaurant, Stellenbosch)
Tickets are available at R3 000 per person. Early booking for individual tickets or entire tables is recommended to secure your preferred chefs for the evening.
For more information visit www.chefswhoshare.com, email tickets@chefswhoshare.com or call Tel: 021-433 1699.

Two of South Africa’s best chefs, Margot Janse and Peter Tempelhoff, have just returned from London for the Relais & Chateaux Diner des Grand Chefs – now it’s our country’s turn to host a top gala dinner. Billed as ‘the black tie event of the year’: the dinner will be held in the Cape Town City Hall on Thursday, 5 September 2013 and will feature 14 acclaimed South African chefs, seven knowledgeable sommeliers and seven celebrated artists in aid of youth development.

Margot will be cooking on the night

Margot will be cooking on the night

Presented by Mercedes-Benz South Africa, ‘Chefs who share – the ART of giving’ all the monies from the ticket sales and the proceeds of an art auction will go towards two youth development charities: Make a Difference Foundation (MAD) and Laureus Sport for Good Foundation.

To make the night even more exciting the chefs will be pairing their skills by cooking in duos.

The teams
Margot Janse (The Tasting Room, Franschhoek) & David Higgs (Five Hundred at the Saxon, Johannesburg)
Bertus Basson (Overture Restaurant, Stellenbosch) &  Peter Tempelhoff (Greenhouse at the Cellars-Hohenort, Cape Town)
Rudi Liebenberg (Planet Restaurant, Cape Town) & Christiaan Campbell (Delaire, Stellenbosch) Jackie Cameron (Hartford House, Mooi River, Kwazulu-Natal) & Reuben Riffel (Reuben’s, Franschhoek)
Darren Badenhorst (Grande Provence, Franschhoek) & Chris Erasmus (Pierneef at La Motte, Franschhoek)
Harald Bresselschmidt (Aubergine, Cape Town) & Chantel Dartnall (Mosaic at The Orient, Pretoria)               Marthinus Ferreira (DW Eleven-13, Johannesburg) & George Jardine (Jordan Restaurant, Stellenbosch)

Tickets are available at R3 000 per person. Early booking for individual tickets or entire tables is recommended to secure your preferred chefs for the evening.

For more information visit www.chefswhoshare.com, email tickets@chefswhoshare.com or call 021-433 1699.

Posted by: Susan Huxter
Posted in: Chefs, Margot Janse,
comment-notesComments: 1


  

Rump of lamb with fresh mint sauce for Easter

Servings: 8
Preparation time: 15 minutes
Cooking time: 8 hours 30 minutes
Ingredients
1 Knorr Lamb or Chicken Stock cube
1tbsp olive oil
1–2tsps finely chopped fresh thyme
8 thin lamb rump steaks
400g peas, either fresh, shelled peas or frozen, boiled until just tender, drained and cooled
1 shallot, finely chopped
Mint Sauce
150g caster sugar
150ml white wine vinegar
15g pack fresh mint
Marco’s note
I make my mint sauce in a particular way. I make a vinegar syrup and mix in blanched mint at the last minute. That’s because I want to maximise the flavour of the mint.
Method
1. First prepare the mint sauce. Place the sugar and vinegar in a small, non-corrosive pan, bring to the boil and cook until clear. Set aside and allow to cool.
2. Reserve 6 mint sprigs for the garnish. Pick the remaining mint leaves off the stalks, and blanch for ten seconds in a pan of boiling water, refresh at once in very cold water, squeeze out excess water and set aside until required.
3. Set two large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean it!
4. Make a seasoning paste by dissolving the Knorr Lamb/Chicken Stock Cube in the olive oil and mixing in the chopped thyme. Using a Knorr Stock Cube gives the meat extra depth of flavour.
5. Massage the seasoning paste evenly over both sides of the lamb steaks. Then place them on the pre-heated griddle pans.
6. Cook for one minute on one side, then turn and cook on the other side for one more minute (for a pink colour). Cook for 1½ minutes either side for medium cooked.
7. Meanwhile, finely chop the blanched mint leaves and mix into the vinegar syrup to make the mint sauce.
8. Place the cooked peas in a large serving dish and toss through ⅔ of the chopped shallot. Then place the freshly griddled lamb steaks on top of the peas. Spoon the mint sauce over.
9. Garnish with the reserved sprigs of fresh mint, top with a little more olive oil if desired, sprinkle over the remaining chopped shallot and serve at once. Really, nothing could be simpler.

We love this indulgent lamb recipe by celebrated chef Marco Pierre White; it’s the perfect dish to tuck into over Easter weekend.

Rump of lamb with fresh mint sauce
lamb

Servings: 8
Preparation time: 15 minutes
Cooking time: 8 hours 30 minutes

Ingredients
1 Knorr Lamb or Chicken Stock cube
1tbsp olive oil
1–2tsps finely chopped fresh thyme
8 thin lamb rump steaks
400g peas, either fresh, shelled peas or frozen, boiled until just tender, drained and cooled
1 shallot, finely chopped

Mint Sauce
150g caster sugar
150ml white wine vinegar
15g pack fresh mint

Marco’s note
I make my mint sauce in a particular way. I make a vinegar syrup and mix in blanched mint at the last minute. That’s because I want to maximise the flavour of the mint.

Method
1. First prepare the mint sauce. Place the sugar and vinegar in a small, non-corrosive pan, bring to the boil and cook until clear. Set aside and allow to cool.

2. Reserve 6 mint sprigs for the garnish. Pick the remaining mint leaves off the stalks, and blanch for ten seconds in a pan of boiling water, refresh at once in very cold water, squeeze out excess water and set aside until required.

3. Set two large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean it!

4. Make a seasoning paste by dissolving the Knorr Lamb/Chicken Stock Cube in the olive oil and mixing in the chopped thyme. Using a Knorr Stock Cube gives the meat extra depth of flavour.

5. Massage the seasoning paste evenly over both sides of the lamb steaks. Then place them on the pre-heated griddle pans.

6. Cook for one minute on one side, then turn and cook on the other side for one more minute (for a pink colour). Cook for 1½ minutes either side for medium cooked.

7. Meanwhile, finely chop the blanched mint leaves and mix into the vinegar syrup to make the mint sauce.

8. Place the cooked peas in a large serving dish and toss through ⅔ of the chopped shallot. Then place the freshly griddled lamb steaks on top of the peas. Spoon the mint sauce over.

9. Garnish with the reserved sprigs of fresh mint, top with a little more olive oil if desired, sprinkle over the remaining chopped shallot and serve at once. Really, nothing could be simpler.

Recipe source: www.hellomagazine.com

Posted by: Susan Huxter
Posted in: Chefs, recipe,
comment-notesComments: 0


  

Margot Janse in Food & Home magazine

Margot Janse is featured in the April edition of Food & Home at her country home in Franschhoek. The article jumps into her home life, which is punctuated by laughter, champagne, and family.

food and home magazine

The article includes recipes for:
Sticky ‘Farmer Angus’ beef short-ribs
Pickled cucumber and runner beans
Duncan’s Famous Pear Tarte Tatin
Egg yolk ravioli with mushroom ragout
Oysters with sour fig

food and home feature margot janse
Pickled cucumber and runner beans
Posted by: Susan Huxter
Posted in: Chefs, Franschhoek, Margot Janse, Press & Media, magazine, recipe,
comment-notesComments:


  

Neil Jewell scoops best producer in ‘The Paddocks’!

Neil Jewell from Bread & Wine scoops best producer in The Paddocks
category of The Eat Out Produce Awards 2013
The Charcuterie King, Neil Jewell is crowned the best producer in The
Paddocks category of The Eat Out DStv Food Network Produce Awards.
The winners were announced during a night market at The Biscuit Mill in
Woodstock, Cape Town on 15 March 2013. Stands at the night market were be
run by this year’s finalists and winners, showcasing the best of South Africa’s
fresh produce.
The official awards statement: “The Eat Out DStv Food Network Produce
Awards celebrate outstanding, independent South African producers for their
integrity, passion and innovation. Winners are those who deliver a consistently
high quality product that is SA grown or developed using primary produce from
SA. Due care and consideration for both the environment and workforce are
essential criteria. In addition to small producers, we also recognize stores and
markets for their vital role in the process.”
Neil’s passion and commitment to using only the best ingredients coupled with
insatiable creativity makes him a very worthy candidate of this award.
Bread & Wine Vineyard Restaurant on Môreson Farm specialises in fare that
encompasses the best produce Franschhoek has to offer and showcases it in a
beautiful country chic restaurant; paired with the estate’s award-winning wines.
BREAD & WINE VINEYARD RESTAURANT
email: breadandwine@moreson.co.za
phone: +27 21 876 3692

The Charcuterie King, Neil Jewell is crowned the best producer in The Paddocks category of The Eat Out DStv Food Network Produce Awards 2013. The winners were announced during a night market at The Biscuit Mill in Woodstock, Cape Town on 15 March 2013. Stands at the night market were be run by this year’s finalists and winners, showcasing the best of South Africa’s fresh produce.

Neil Jewell

The official awards statement: “The Eat Out DStv Food Network Produce Awards celebrate outstanding, independent South African producers for their integrity, passion and innovation. Winners are those who deliver a consistently high quality product that is SA grown or developed using primary produce from SA. Due care and consideration for both the environment and workforce are essential criteria. In addition to small producers, we also recognize stores and markets for their vital role in the process.”

Neil’s passion and commitment to using only the best ingredients coupled with insatiable creativity makes him a very worthy candidate of this award.

Bread & Wine Vineyard Restaurant on Môreson Farm specialises in fare that encompasses the best produce Franschhoek has to offer and showcases it in a beautiful country chic restaurant; paired with the estate’s award-winning wines.

BREAD & WINE VINEYARD RESTAURANT
email: breadandwine@moreson.co.za
phone: +27 21 876 3692

Posted by: Susan Huxter
Posted in: Awards, Bread & Wine Vineyard Restaurant, Chefs, Môreson,
comment-notesComments:


  

Ingenious and indigenous ingredients

Ingenious and indigenous ingredientsEnter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic. Some of the ingredients are:KapokbosA strain of wild rosemary.NastergalBright, purple berries from a nightshade plant.Num num‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.Eugenia berriesEdible pink-purple berries that offer an unsual flavour profile of both sweet and spice.Baobab fruitThe tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.
Enter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic. Some of the ingredients are:
Kapokbos
A strain of wild rosemary.
Nastergal
Bright, purple berries from a nightshade plant.
Num num
‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.
Eugenia berries
Pink-purple berries that offer an unusual flavour profile that’s both sweet and spicy.
Baobab fruit
The tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.

Enter the kitchen of culinary whirlwind Margot Janse; and you’ll find a playground of indigenous South African ingredients being transformed into dishes that are utter magic.

Some of the ingredients are:
Kapokbos
A strain of wild rosemary.
Nastergal
Bright, purple berries from a nightshade plant.
Num num
‘Natal plum’: a bright red fruit the size of a plum indigenous to Kwazulu-Natal and Eastern Cape coastlines.
Eugenia berries
Pink-purple berries that offer an unusual flavour profile that’s both sweet and spicy.
Baobab fruit
The tree of life, the baobab, produces fruit that has an amazing natural sherbet inside.

baobab fruit

Posted by: Susan Huxter
Posted in: Chefs, Ingredients, Margot Janse,
comment-notesComments: 0


  

Dîner des Grands Chefs 2013

On Monday, April 22; 45 Relais & Châteaux Grands Chefs descend on London for unforgettable culinary experience.
It’s the third edition of the World Culinary Tour, and Grands Chefs will be there from all over the globe, including Margot Janse.
In teams of three, each chef will create a signature course, inspired by the best British produce, ‘resulting in 15 different and never-seen-before menus, prepared live for 600 guests in the magnificent Old Billingsgate’.
The British produce the chefs will be working with:
Appetizer: Devonshire brown rock crab or Cornish lobster
First main course: Gigha halibut or Scottish scallops (diver caught)
Second main course: Aberdeen Angus beef or Rhug Estate Denbighshire chicken
The final two courses will be cheese and pudding.
We can’t wait to see what Margot does with the glorious produce!

On Monday, April 22; 45 Relais & Châteaux Grands Chefs descend on London for unforgettable culinary experience.  It’s the third edition of the World Culinary Tour, Dîner des Grands Chefs 2013; and Grands Chefs will be there from all over the globe, including Margot Janse.

In teams of three, each chef will create a signature course, inspired by the best British produce, ‘resulting in 15 different and never-seen-before menus, prepared live for 600 guests in the magnificent Old Billingsgate’, which overlooks London Bridge. The event will be held in support of  the association Action Against Hunger.

dinner des grand chefs

The British produce the chefs will be working with:
Appetizer: Devonshire brown rock crab or Cornish lobster
First main course: Gigha halibut or Scottish scallops (diver caught)
Second main course: Aberdeen Angus beef or Rhug Estate Denbighshire chicken

The final two courses will be cheese and pudding.

We can’t wait to see what Margot does with the glorious produce!

View the 45 Grands Chefs who will be attending.

Posted by: Susan Huxter
Posted in: Chefs, London, Margot Janse, Relais & Chateaux,
comment-notesComments: 0


  

Amazon Alex

Yesterday, acclaimed Brazilian chef Alex Atala took to the stage at The Design Indaba as a ‘Food Design’ speaker. He seduced the packed room with his passion for Brazil, indigenous ingredients and food philosophy. Some out-takes are:
“Old ideas can be more clever and modern than new ideas. New ideas tend to be driven by innovation, think of the phone to the smart phone.”
“What is creativity for a chef? It’s not doing something that’s not been done. It’s doing something surprising.”
“The best way to be global is to be local.”
At one point Margot Janse joined him on stage, so we asked her a few questions.
What did you do on stage?
Nothing! [laughs]. He said I was his translator, but I didn’t need to translate anything. My Portuguese is great. [laughs again].
How would you describe his cooking style?
He’s my hero, my inspiration. I really appreciate that he so respects his country and is proud of Brazil. He realises he has a responsibility to educate people about the amazing produce and culture. In his speech he spoke about reinventing and making food a surprise; you’re getting something that’s already done, but in a new way—and he shows respect to where it’s come from.
His food is not overdone, and he honours Brazil in such a deep way.
He’s coming to eat at The Tasting Room tonight?
Yes, and everybody is asking me what I’m going to give him. Well, what I usually do! But I’ll start off with suurvygies. I’ve visited his restaurant, D.O.M in Brazil many times and I’ve given him baobab and buchu already!
What Brazilian ingredients piqued your interest?
All the strange and unbelievable things from the Amazon; from the wetland plant priprioca which he uses in desserts as you would vanilla, to jambu root which literally tastes  electric.

Yesterday, acclaimed Brazilian chef Alex Atala took to the stage at The Design Indaba as a ‘Food Design’ speaker. He seduced the packed room with his passion for Brazil, indigenous ingredients and food philosophy. Some out-takes are:

“Old ideas can be more clever and modern than new ideas. New ideas tend to be driven by innovation, think of the phone to the smart phone.”

“What is creativity for a chef? It’s not doing something that’s not been done. It’s doing something surprising.”

“The best way to be global is to be local.”

alex atala

At one point Margot Janse joined him on stage, so we asked her a few questions.

What did you do on stage?
Nothing! [laughs]. He said I was his translator, but I didn’t need to translate anything. My Portuguese is great. [laughs again].

How would you describe his cooking style?
He’s my hero, my inspiration. I really appreciate that he so respects his country and is proud of Brazil. He realises he has a responsibility to educate people about the amazing produce and culture. In his speech he spoke about reinventing and making food a surprise; you’re getting something that’s already done, but in a new way—and he shows respect to where it’s come from.

His food is not overdone, and he honours Brazil in such a deep way.

He’s coming to eat at The Tasting Room tonight?
Yes, and everybody is asking me what I’m going to give him. Well, what I usually do! But I’ll start off with suurvygies. I’ve visited his restaurant, D.O.M many times and I’ve given him baobab and buchu already!

What Brazilian ingredients piqued your interest?
All the strange and unbelievable things from the Amazon; from the wetland plant priprioca which he uses in desserts as you would vanilla, to jambu root which literally tastes  electric.

Posted by: Susan Huxter
Posted in: Chefs, Indaba, Ingredients, Inspiration,
comment-notesComments: 0


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