Posts tagged School of Food and Wine
Nkululeko’s Microgreen Herb Pesto Recipe

One of Mlotshwa’s favourite recipes is his microgreen herb pesto. “It is quick and easy to make and versatile too. I’ve included ideas on the ways you can apply this pesto to an array of different dishes and applications” he comments. “The main thing to keep in mind when you apply this pesto to your dish is that you must not cook it further. When microgreens are cooked they are depleted of their nutrients.”

Read More
Zandy’s Venison/Beef Pie Recipe

As a child - ‘reared’ on a farm - I have fond memories of my mom’s friend Liana whose home-cooked venison pie left a lasting impression. Today, this recipe still evokes happy times with our extended family sitting around the fireplace, on chilly winter days. The dish is special to me because it was a catalyst for bringing people together.

Read More
Georg Lens’ Gammon and Gluhwein Recipe

"Remember that super cold weekend? Well I was sipping gluhwein and eating the most delicious gammon with crispy homemade bread rolls that had thick lashings of butter and homemade mayonnaise.

Read More
Trizanne Kodi's Celery Soup

Trizanne Kodi's mom has worked in a professional kitchen, so this adds to her understanding of the industry and sets her in a good position for what is to come. “Ever since I was a little girl I've stood, side by side, with my mum in the kitchen,” Trizanne says. “Before coming to chef school, she taught me all I know about food. I’m sharing her celery soup recipe, passed down to me and, whenever we've had guests, we have served it. I hope, with winter coming up, this recipe will be made, shared and enjoyed by your family and friends.” This dish intrigued me because, of all available vegetables, fresh celery is one I really don’t enjoy. Trizanne’s soup, however, is the best version of celery I have ever tasted. I suggest you try it.

Read More
Brynn Enslin's Venison Burger

Brynn shares his delicious venison burger patties wrapped in bacon. “This recipe is nothing fancy, however, if cooked over an open fire the smoke enhances the flavours and leaves you wanting more,” he says. “For me this sitting-around-a-blazing-fire-and-exchanging-stories style of eating is about transporting family and friends into the wilderness. The whole experience is one that my family and I have enjoyed repeatedly. I urge you to get out there, become one with nature and all it offers. The great outdoors inspires me and foraging for flavours motivates me. Since I can remember I have known what I can and can’t eat in nature - simply by observing the animals and their behaviour. Perhaps this is the reason I have huge respect for the animals I hunt and utilise every part, possible.” 

Read More
Andiswa Mqadlana's Chakalaka

Andiswa works well, developing recipes on the Elba cookers here at the school. She chooses to share her Chakalaka recipe. It’s one of her favourite dishes because “it’s simple yet delicious”. She started making it at a very young age and, over the years, experimentation with flavours has changed her original recipe. Sometimes it was too spicy, other times too hot. She knew she needed balance - mixed spice and coconut delivered a spicy sweetness. “A function at home is not complete without a chakalaka dish.  The ingredients vary from person to person, so does the spiciness. It’s, therefore, a dish you can easily make your own,” Andiswa says.

Read More
Jordin Shelly's Carrot Cake

This scrumptious carrot cake recipe is an old, family recipe that we traditionally make during Easter. It is definitely a favourite, and one of the first dishes my mom taught me to make. My gran taught my mom to make it and I’m sure you will agree that it’s one of the easiest and most delicious cakes.

Read More
Kelsey Holmes' Beef Wellington

Beef Wellington is my all-time favourite. I taught myself how to make it back in high school, and since then it's been a repeated success with family and friends - like come on, who wouldn't enjoy a good piece of fillet? This dish may look incredibly difficult but, fear not, the recipe I have makes it a breeze. The puff pastry can be made from scratch or, for the worker-bees, bought puff pastry is totally acceptable. I’m confident this will make it to your all-time-favourite list, too.

Read More
Jonathan Kapp's Whole Roasted Trout

Jonathan Kapp is sharing a recipe for a Wayfarer whole trout. In the students’ first week we visited many of our suppliers including Wayfarer Trout. Clearly, the beauty of this farm captured Jonathan and stimulated a desire to make this dish.

Read More