FLAVOURS OF CITRUS

With Oded Schwartz

Food historian and author of the highly acclaimed book ‘Preserving’, shares his bittersweet bounty of winter’s treasured fruits with SHOWCOOK.

CHEFS ON THE MOVE

With Klaus Beckmann

Klaus Beckmann, who is no stranger to South Africa, has returned to join top catering company in Gauteng, ‘By Word of Mouth’. Try the Chorizo & Red Bell Pepper Bisque and Goat’s Cheese Focaccia. Enjoy Pan-Fried Cod with Couscous, Spinach-Pine Nuts and Preserved Lemon Salsa. For dessert, Fresh and Dried Apricot Tart served with Basil Whipped Cream. 

RECIPES! THE HUMBLE AUBERGINE

By Oded Schwartz

You either love it or hate it, but the aubergine has been with us for thousands of years. Very versatile the humble aubergine can be fried, roasted on embers, baked in the oven or cooked in a stew. 

FEATURE SPECIES: MACKEREL

With Roberta Muir

Mackerels live in tropical and temperate waters all around the world. Members of the same family as Tunas, the Scrombridaes, the family resemblance is obvious in their powerful, streamlined bodies designed for great speed and long ocean journeys. Like their close cousins they’re prized for their meaty, oily flesh, which is appreciated by dolphins, whales, seagulls, marlins and sharks, as well as humans.

SEE! REACHING FOR YOUNG STARS

WINNER - JAMES GAAG

See Showcook, Villiera, Tru-Cape and Caturra at the special celebratory lunch, which took place at Myoga, Vineyard Hotel & Spa, 20th March 2010, in REACHING FOR YOUNG STARS competition. The winner is James Gaag of The Silwood School of Cookery, while Monique Human of South African Chefs Academy and James Erasmus of Institute of Culinary Arts did splendidly. 

SIMNEL CAKE

Learn to Cook with Showcook

Greet the coming of Easter with Annette Kesler’s traditional Simnel cake.

COOKERY SCHOOLS! REACHING FOR YOUNG STARS

INTRODUCTION…

South African Chefs Academy, Institute of Culinary Arts and The Silwood School of Cookery, three prestigious schools, each one highly esteemed and known for excellence, have joined Showcook together with Villiera, Tru-Cape and Caturra in producing three winning menus, illustrating creativity and expertise.

RECIPES FROM PRINCE ALBERT’S
NEW AND FLOURISHING COOKERY
SCHOOL AFRICAN RELISH

Featuring guest cooks Reza Mahammad
and Oded Schwartz with Vanie Padayachee

IN REMEMBRANCE OF CHEF CHAMBRETTE

By Anne Willan

A tribute to Chef Chambrette. 

VEGETARIAN ADVENTURE

With Viviane Bauquet Farre

Creative New York chef and food writer Viviane Bauquet Farre, a lifelong vegetarian, joins SHOWCOOK with delicious dishes using fruit, vegetables, salad leaves, grains and pulses. Viviane, who masterminds brilliant cookery classes in New York, adds stylish and elegant touches to her recipes making each dish a culinary adventure!

The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful roots certainly have some exotic origins.