SHOWCOOK CHATS TO
JANNIE...
Were do
you think we are food wise in 2007?
I think
today we are aiming at 'the fresher the better'. I prefer that! One of
the many reasons why I enjoy having the large and spreading walled garden is that I love to
draw on as many ingredients as possible e.g. our 'Orchard Salad' and
picking bunches of luscious grapes, using mangoes and figs when they
are just ripe and nuts both macadamia and almond.
Of course
we try to use as many ingredients from the bush as possible. We support local produce
e.g. passion fruit comes from Traveller's Rest, while gorgeous sweet
strawberries - the real thing - are grown further down the
road. This is the area for Rooibos, now an international
favourite.
The South
African table, what is the direction you wish to take?
I love
using ingredients that have a true African flavour. Springbok
Masala, 'Madumbi' (a baby potato close to a Jerusalem artichoke
grown in Natal and the Eastern Cape). I have a passion for deeply
flavoured vine ripened tomatoes - leave them on please farmers for
longer! Marvellous cèpes from Swaziland. I love a touch of
Asia, Italian and Spanish flavours.
Are you a
purist or are you pretty flexible in your approach to cooking?
Flexible. I
don't believe in necessarily follow historical methods, although a jus
must be made the right way. However, I do take short cuts if I get the
right result e.g. marshmallows - I learnt a way of making them
with egg white, results are lighter and fluffier and excellent taste.
What I prefer is what is best for the dish, whether it is traditional or
modern cooking style.
Who would be
the person you would most like to cook for?
I love to
cook for friends and family. People I don't see often to treat. Those
who supported me while studying, people that are close.
Celebrity:
The Springbok Rugby Team - what else the big braai!
If you had
an unlimited source of ingredients, what would be your idea of the
ultimate dish?
Fresh cèp
mushroom risotto, asparagus and loin of blesbuck (darker and more
flavour) served with a peach salsa in summer and in winter a cherry jus
- I enjoy venison with sweet fruit flavours.
What is your
most memorable dish?
As a
student I made Christmas dinner. I tunnel boned a turkey, duck and
chicken and stuffed the chicken with cream cheese, courgette and bacon.
Then stuffed the duck with the chicken with orange stuffing wrapped
around chicken. Then placed the duck inside the turkey stuffed with pork
and water chestnuts - that was a mission!
What are
your ideas of comfort food?
Tomato bredie
with lamb. Stews, curry and fresh salads in summer with the contrast of
seared beef drizzled with olive oil and balsamic.
Which chefs
do you admire?
Local more
that international. Garth Stroebel, Franck Dangereux and Bruce
Robertson. International; Gordon Ramsay.
Food needs
to speak for itself; good quality meat. Garth Stroebel's dishes look and
taste superb. Not too complicated, but fantastic!
What three
ingredients would you take with you to the ends of the earth?
Cajun
spice, Van der Hum and Rib Eye Steak.
