Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “Food”

A Television Kitchen recording studio in Durban

In the words of Chef Justin Quek, “First, knife skills. Then, knowing how to control heat. Most important is choosing the right product… the rest is simple.” – Well that’s what we thought in Durban and perhaps one never knows what’s cooking. Deen TV, Channel 365 on StarSat and 152 on Openview HD is about to inaugurate its brand new television kitchen-recording studio, the channel said in a statement.
Deen TV
The kitchen studio will be home to many cooking and baking television shows in Durban. Durban is home to a unique brand of cuisine and the location could not have been more apt. The Deen TV Kitchen studio is the brainchild of the channel’s Board Chairman, Hassim Jogee, who said that the project was in planning for two years. Jogee said that the broadcaster has reached a milestone by unveiling a high tech kitchen for the use of television productions.
The studio is fitted with the latest designs in kitchen cupboards, appliances and more. The facility was designed with the television audience in mind ensuring the best possible angles capturing all the action as it happens. Jogee added that he wished to thank sponsors like DEFY, KZN Boards, Maharani Tiles, Vawdas Interiors, H. J. Lighting, A. Sathar & Sons, Chatsmain Curtain & Blinds, and Breez Air Conditioners for making the project possible.
Deen TV Image
The new studio sees the inauguration and launch of two brand new shows on Deen TV. What’s Cooking? will showcase the expertise of Chef Ismail Arbee as he takes us on a fun and experimental journey that will unlock your imagination and passion for cooking. The series will cover unique fusion-style dishes.
In a brief Interview Arbee said, “It’s a brand new venture for me and a pure adrenaline rush to be cooking in a studio with cameras all around showing the world what I love to do and sharing my experience with every one and teaching people new cooking techniques”. Some of the dishes that one will see on What’s Cooking? include a Lamb rack with a mint honey and pomegranate reduction served with a sweet potato and parsnip crostini. For fish lovers Arbee will whip up some grilled Sole fish with a lemon garlic and mint coriander sauce served with creamy mushroom and pea barley.
Now we all know a good dessert compliments a good meal. Another series to be filmed in the studio is titled “Simply Desserts”, hosted by renowned pastry chef Zahira Mohamed. Whether you’re skilled, or an amateur at baking, let Chef Zahira Mohamed introduce you to a world of hot and cold desserts with a modern take on your old favourites, as well as over the top creations that are trendy and spectacular. The most elaborate desserts are demonstrated and explained step by step on Simply Desserts so that no one gets left with an empty tummy.
Jogee also took the opportunity of thanking all that that was involved in putting the project together for their hard work, dedication and determination. Deen TV’s Kitchen Studio will film the inaugural episodes of the new series on Thursday the 5th of May 2016. VIPs and members of the media are expected to attend the grand opening event at the channel’s Durban facility – (Deen TV News)
Deen TV 2<

The new Pavilion Food Court

Sharks Players Gives PAV Food Court Thumbs Up
Pavillion Food Court Opening
Durban, April 23, 2014 – Prawns on a platter and a pizza to go, was served with a royal touch on Sunday at the Pavilion Shopping Centre. Where three Sharks players, Odwa Ndungane, Tendai “Beast” Mtwari and Lwazu Mvovo, having just beaten the Cheetahs a day before, came to the new Food Court and gave patrons service with a smile.
Pavillion Food Court Opening
Looking dashing in their Chefs’ caps and aprons, the three superstars mingled with crowds in the newly revamped R228 million Pavilion Food Court, held up their trays and got to work serving customers, and obliging for many pictures and autographs in the process with their fans.
Pavillion Food Court Opening
Revelling from their 18-9 win against the Cheetahs, the Sharks players was all smiles as they promoted the new Food Court, encouraging patrons to visit with their friends and families. “It’s a great place for the family, such a friendly atmosphere”, remarked Mtwari as he buzzed through the Food Court dishing out food orders. An ever gentle Mtwari posed with babies and children as they circled around him.
Pavillion Food Court Opening
Ndungane brought his wife and infant child along on Sunday, proving that the food court was indeed a place for the family, while Mvovo was fascinated at the many food outlets in the court. There are over 27 new food eateries, including ATMs at the new area. And almost all the stores have been opened, with many boasting record breaking numbers of people patronising their eateries.
Pavillion Food Court Opening
Various prizes and vouchers were also given away on Sunday and more will be given away in the next few weeks.

Be sure to visit the Pavilion in the next few weeks, all on Saturdays, to receive awesome prizes and shopping vouchers.

Watch the press for details and visit The Pavilion blog for more information ~ blog.thepav.co.za

A morning at the iHeart Market in Durban

I have never posted a “lifestyle blog” before but have decided to create a category for this purpose as it is so awesome to share the wonderful happenings in and around Durban as I experience them for myself. My Blog is predominantly food but where there’s food involved such as markets and obviously restaurant’s I feel I can include them as they are of interest to me and hopefully you’ll enjoy them too. We live in such a wonderful diverse City which is truly growing and being “put on the map” so to say in line with other more cosmopolitan Cities such as Cape Town and Johannesburg. We have a fantastic array of markets in Durban itself as well as in the countryside areas such as Hillcrest and the Midlands Meander. This past Saturday I spent a lovely day with friends starting off at the very popular iHeart Market with Nicola Meyer (@NicolaLMeyer) which is situated at the Moses Mabhida Stadium in Durban. It was a scorcher of a day but we managed to stay in the shaded areas as much as possible. The Market has a wide selection of “tables” ranging from clothing, soaps, jewelry, food, cakes, home décor and “white elephant” tables which is my favourite. I love rummaging through other peoples “throw away stuff” – Not junk but good stuff. The only downfall of the morning for me was that I had no cash so my advise to you is to have your purse full! Although there are ATM’s at the Stadium, most of the stalls don’t have debit card machines. I had a great morning with Nicola and have uploaded some photo’s for you to enjoy.

Beautiful Protea's for sale

Beautiful Protea’s for sale

Nicola and I

Nicola and I

Beautiful assortment of cakes from Margaret Wasserfall

Beautiful assortment of cakes from Margaret Wasserfall

Rainbow Cake made by Margaret Wasserfall

Rainbow Cake made by Margaret Wasserfall

Plum Tart also by Margaret Wasserfall

Plum Tart also by Margaret Wasserfall

Macaroons by Daniela's - info@danielas.co.za

Macaroons by Daniela’s – info@danielas.co.za

Macaroons by Daniela's - info@danielas.co.za

Macaroons by Daniela’s – info@danielas.co.za

An assortment of olives

An assortment of olives

The best cupcakes in town by Smith's Bake Shop - www.smithsbakeshop.co.za

The best cupcakes in town by Smith’s Bake Shop – http://www.smithsbakeshop.co.za

More delicious cupcakes by Smith's Bake Shop

More delicious cupcakes by Smith’s Bake Shop

Mini Tartlets

Mini Tartlets

More mini tartlets

More mini tartlets

By this time, Nicola and I were starving so at about 10:30am we made our way to Umhlanga to meet up with a few of our other blogger friends. We met at a stunning little restaurant/Bistro called Vovotelo. I’ll tell you more about that in my next blog post.

Love to Bake Workshop

On Wednesday 4th September I was super lucky and I guess privileged to occupy the very last available seat at the Good Housekeeping/Love to Bake Workshop.  This well attended and “delicious” workshop was held at The Benjamin which is a beautiful little boutique hotel situation on a very trendy and vibey strip of Florida Road in Durban.

The guests were treated to a variety of fruit juices, tea or coffee on arrival.  We were spoilt with the most delicious hors d’oeuvres which were served by a group of lovely ladies walking around with platters making sure we didn’t go hungry.

The purpose of the workshop was to celebrate the Year of the Tart (2013) with Moir’s and their range of delicious baking products as well as demonstrations by our very own Queen of Tarts, Tina Bester.  Tina also endorses the colourful range of Love to Bake cookware from Clicks which was used throughout her demonstrations.

Carmen Clegg (Senior Advertising) from Good Housekeeping Magazine as well as Snowy Kruger from Moir’s were our very gracious hosts who got the “taste buds going” by explaining the concept behind “Celebrating Tarts” and The Year of the Tart”.

Tina Bester got demonstrating on 2 beautiful tarts as well as THE most yummylicious (if that’s even a word) red velvet cupcakes.  The tarts that our very talented Tina made were Chocolate and Pear tart, Apple, ginger and caramel tart and then last but not least Red velvet cream cheese cupcakes.   Click here to get the recipes.

We all had a fabulous afternoon and were thoroughly spoilt with delicious food and goodie bags. At the end of the afternoon, Carmen Clegg did a lucky draw giving away some seriously fabulous gifts and I was extremely lucky to get a Moir’s gift bag full to the brim of lovely baking ingredients.  An afternoon that I look forward to repeating again next year!

See picture gallery below.

Moir's - Once upon a Tea time entrance

Moir’s – Once upon a Tea time entrance

Seating arrangement with goodie bags

Seating arrangement with goodie bags

The demonstration workstation

The demonstration workstation

Lovely little garden setting

Lovely little garden setting

friendly waitress

friendly waitress

Tina has written 5 cookbooks and these were for sale at the workshop

Tina has written 5 cookbooks and these were for sale at the workshop

Queen of Tarts banner

Queen of Tarts banner

The Love to Bake range available exclusively at Clicks stores

The Love to Bake range available exclusively at Clicks stores

Lucky me to have a pic with the Queen of Tarts herself

Lucky me to have a pic with the Queen of Tarts herself

Meeting up with lifestyle bloggers and friends, Nicola Meyer from the blog http://www.runoncoffee.blogspot.com and Faeema from the blog http://thesparklinglabyrinth.wordpress.com

Meeting up with lifestyle bloggers and friends, Nicola Meyer from the blog http://www.runoncoffee.blogspot.com and Faeema from the blog http://thesparklinglabyrinth.wordpress.com

I also met Shirley from  http://cuizine.co.za/ who is also a food blogger

I also met Shirley from http://cuizine.co.za/ who is also a food blogger

Carmen Clegg from Good Housekeeping Magazine welcoming us all to the workshop

Carmen Clegg from Good Housekeeping Magazine welcoming us all to the workshop

Snowy Meyer from Moir's  explaining the celebration of The Year of the Tart

Snowy Kruger from Moir’s explaining the celebration of The Year of the Tart

Tina in action

Tina in action

Apple, ginger and caramel tart

Apple, ginger and caramel tart

Chocolate and Pear tart

Chocolate and Pear tart

Red Velvet cupcakes

Red Velvet cupcakes

The entrance to The Benjamin Hotel

The entrance to The Benjamin Hotel

beautiful little hotel

beautiful little hotel

Contents of the goodie bag

Contents of the goodie bag

The Moir's hamper that I won (yay me!)

The Moir’s hamper that I won (yay me!)

My Taste of Durban 2013 experience

I was one of a couple of privileged Food Bloggers in Durban to receive complementary tickets to the “Taste of Durban” 2013 experience. And WOW! What an experience it was. On our (hubby and myself) “Media Cards” which we had to keep and guard like gold, we had access to taste dishes of our choice from 6 restaurants, visit the Lindt Chocolate Studio and choose a drink from 13 premium drink sponsors – needless to say I was in food heaven!
From Hartford House, our neighbour in the beautiful Mooiriver area of KZN, to the charming and gorgeous Executive Chef Jackie Cameron of Hartford House, to sampling food and alcohol, posing for photos and best of all meeting fellow foodies whom I have been chatting to and following on Twitter for some time now. I met Sue Green of Souschef2 and “himself”. What a lovely couple. Sue truly has a wonderful sense of humour and had me in stitches a lot of the time. I met the very bubbly Verushka from “Spice Goddess” and again had a great connection with her. I also met up with fellow Durbanite and very close neighbour Nicola Meyer who is an avid Scrapbooker and again our meeting felt as though I had know her for years. What a great privilege it is to make new friends which is based on a common love for food. I am a firm believer that food brings people together and that our greatest asset in our homes to unite people and to form and maintain friendships is the dining room table.

One of my favourites of the day.  I had the Strawberry Daiquiri and hubby had the Pina Colada

One of my favourites of the day. I had the Strawberry Daiquiri and hubby had the Pina Colada

Those Vuvuzela styled flutes were the "cocktail glasses" - so cool

Those Vuvuzela styled flutes were the “cocktail glasses” – so cool

Chef Jackie Cameron in action demonstrating how quick and easy it is to prepare pan seared hake (SASSI friendly)

Chef Jackie Cameron in action demonstrating how quick and easy it is to prepare pan seared hake (SASSI friendly)

Jackie demonstrating an easy three step red wine jus

Jackie demonstrating an easy three step red wine jus

Salmon fish cakes from Havana Grill (www.havanagrill.co.za)

Salmon fish cakes from Havana Grill (www.havanagrill.co.za)

My personal favourite of the day - crumbed calamari from Little Havana (www.littlehavana.co.za) I could have eaten truck loads of the stuff!

My personal favourite of the day – crumbed calamari from Little Havana (www.littlehavana.co.za) I could have eaten truck loads of the stuff!

More calamari - like I said, I could eat truck loads

More calamari – like I said, I could eat truck loads

Ice Tropez 6.5%, the original product, it's a beautiful blend of Rose wine, Fleur de Brugnon (peach flavour) and carbonated water - cooldrink in my view!

Ice Tropez 6.5%, the original product, it’s a beautiful blend of Rose wine, Fleur de Brugnon (peach flavour) and carbonated water – cooldrink in my view!

Hubby on the right purchasing his favourite........coffee!

Hubby on the right purchasing his favourite……..coffee! On the left is Sudhashan who is the national franchise holder of the Gloria Jean’s Coffee brand

At the Asara stand, I had the choice of an assortment of chocolate or a burger.........you don't have to guess what I chose

At the Asara stand, I had the choice of an assortment of chocolate or a burger………you don’t have to guess what I chose

Consol Mixology cocktail - awesomeness in a consol jar - so trendy!

Consol Mixology cocktail – awesomeness in a consol jar – so trendy!

Meeting lovely Verushka (on the left)

Meeting lovely Verushka (on the left)

What was a dark chocolate platter at Castle Milk Stout

What was a dark chocolate platter at Castle Milk Stout

Mixing liquor and beer - definitely works for me

Mixing liquor and beer – definitely works for me

aaaaaah!!!! A castle milk stout infused with hazelnut

aaaaaah!!!! A castle milk stout infused with hazelnut

Hostesses at Castle Milk stout - I'm either shrinking with age or the heels are getting higher #midget

Hostesses at Castle Milk stout – I’m either shrinking with age or the heels are getting higher #midget

Taste of Durban 2013

‘TASTE OF DURBAN’ GOES GREEN IN 2013

The Pick n Pay Taste of Durban in association with Orbit Sugar-free Chewing Gum, now in its second year, is being held at Sun Coast from 26-28 July.  Lining up to show off their skill and talent are chefs Marcelle Roberts from Café 1999, Louise Potgieter from Havan a Grill at Suncoast and award-winning executive chef, Jackie Cameron, from Hartford House. Representing a selection of Umhlanga’s top eateries are Chris Glocke from BAR-BA-COA Argentinian Grill and Butcher Boys, Themba Mngoma from Little Havana and Tony Kocke executive chef at elements café at The Beverly Hills.  Lucy Markewicz will be flying the colours for Freedom Café and popular Indian restaurant Amaravathi Palki, brings the total of participating restaurants to nine of Durban’s best.

Seeing ‘Green’
Implementing sustainable, environmentally responsible initiatives is a key focus of all the Taste festivals. Every effort is made by the organisers, sponsors, partners and exhibitors to make the event as ‘green’ as possible.
Eskom’s 49m energy-saving campaign, will make it’s first KZN appearance, at the Taste of Durban 2013. Launched a year ago, the 49m campaign aims to encourage all South Africans to lead energy smart lifestyles and ‘do their bit’ to save electricity, in order to ensure a sustainable future for the country.

In addition, The Taste of Durban is proud to be hosting the KZN launch of the 49M Energy Efficient Cookbook, compiled by Angela Day, offering the perfect recipes tips for reducing the high carbon footprint in the kitchen.  Angela Day aka Jenny K and the 49M team will demonstrate recipes from the cookbook, which visitors can buy as they sample the prepared meals.  Jenny is The Star’s newspaper’s food and nutrition author, responsible for writing the popular weekly columns.

Naming sponsors Pick n Pay and Orbit Sugar Free Chewing Gum, both place great priority on environmental issues and actively promote and operationalize sustainability in their core activities. Each company continues to research, innovate and apply its findings to business practises and ultimately share their journey with their customers, in order to assist them in reducing their own impact on the environment through adopting more sustainable lives.

Interwaste has been commissioned to provide the environmental management solutions for Taste of Durban by providing recycling facilities on site at the event and doing a carbon footprint assessment to ensure that the event is indeed staying green and keeping its carbon footprint neutral.

All plates, bowls, knifes, forks, and spoons used at The Taste of Durban are environmentally-friendly and made from natural and renewable resources that are 100% biodegradable after use.

Besides the participation of a selection of Durban’s favourite dining spots, the 2013 offering brings a host of other ‘must-do’ experiences. 

These include:

The Pick n Pay Fresh Living Chef’s Theatre – top local chefs will showcase their culinary skills in fun and informative cooking demonstrations, culinary challenges and entertaining Q & A sessions.

The Pick n Pay Wine and Canapé Experience – an interactive area where guests can learn to create simple, stylish canapés and how to pair each of them with a range of wines to complement and balance the flavours.

LINDT Studio – Switzerland’s finest chocolate house will have their Master Chocolatiers on hand creating delicious LINDOR truffles and fresh pralines.

Simply Asia and Singha Beer Experience – A unique Thai dining experience with food prepared by authentic Thai chefs from the Land of Smiles.

Asara Bistro Box – Asara will release some of their Vineyard Collection and speciality range wines in Durban, which will be paired with a selection of gourmet burgers and chocolates.

The Consol Mixology Theatre – an interactive studio where visitors learn how to master the art of stunning seasonal cocktails.

Castle Milk Stout Experience – SA’s premium stout makes its first appearance at this year’s Taste of Durban.

Sevruga Sushi & Sparkling Lounge – Sevruga at Gateway, will be offering various sushi and wine pairings for visitors to enjoy.

To book tickets:
Visit ITickets on www.itickets.co.za or Pick n Pay tickets on http://pnptickets.co.za/

Media Enquiries:  Joanne Hayes, Tumbleweed Communications

Cell:  083 6277249      e-mail: tigerjo@iafrica.com

TASTE OF DURBAN 2013 – FAST FACTS

What, Where, When, How…

 

Festival times:

Friday 26 July: 18h30 – 22h30

Saturday 27 July: 13h00 – 17h00; 18h30- 22h30

Sunday 28 July: 12h00 – 17h00

Tickets:

Tickets are limited and booking is recommended – for further information and bookings visit ITickets on http://www.itickets.co.za/ or Pick n Pay tickets on www.pnptickets.co.za

– Standard tickets cost R80 (includes entry & a tasting glass)

– Premium Tickets cost R180 (includes entry, R100 worth of Festival Crowns and a tasting glass)

Taste Club House presented by DStv tickets cost R685 – enjoy the comfort of a private lounge that serves as your base for the show. The ticket includes fast-track entry to the show, a complimentary bar (wine, malt and soft drinks) in a private clubhouse to use as your base for the show, a free tasting glass, R150’s worth of Festival Crowns (the official Festival currency) and a fabulous Taste of Durban gift.

*          Taste of Durban Festival Crowns

Crowns are the Festivals’ official “currency”, which can be purchased at the festival from the Taste Bank or Crown Sellers walking around the festival grounds.  Visitors use these Crowns to purchase sample dishes and drinks from the various exhibiting restaurants, bars and exhibitors.  Each Crown is worth R5.  Change is offered in Crowns only.

Banana Bread Cake with Peanut Butter Frosting


My inspiration for this cake comes from the seemingly trendy pairing of banana’s and peanut butter. The last 2 food magazines that I’ve read have featured this combination so I decided to try it out for myself and to use my own cake recipe, just modified. The outcome is absolutely delish and the combination definitely works.

For the Cake:You will need:
3 cups Cake flour
2 tsp. bicarb of soda
2 tsp. baking powder
1 cup of castor sugar
1 cup oil
1 cup milk
3 eggs
½ tsp. vanilla extract
2 ripe bananas (mashed)

Peanut Butter frosting:
1.5 cups crunchy peanut butter
1.5 cups of icing sugar
¾ cup of butter
½ tsp. vanilla extract

Method for Cake:
Combine dry ingredients and in a separate bowl, combine wet ingredients, except for banana mash. Combine wet and dry and using a hand mixer, combine well. Stir in the banana mash and half fill 2 prepared round cake pans and bake at 165°C for 50 minutes or until a cake skewer comes out clean.
Leave to cool completely.
Method for frosting:
Sift icing sugar and combine with butter till a smooth, creamy consistency. Add peanut butter and vanilla extract and mix well.
Spread frosting on one of the halves and place the other half on top. Spread the remaining frosting on top of the cake and drizzle with melted chocolate or top with chocolate chips.

Boiled Orange Cake

In my quest for my family (and me) to live a healthier lifestyle, I have decided to cut wheat entirely from our diets.  I know this is a huge challenge on its own for many people who just want to eliminate the unhealthy protein called Gluten found in wheat products from their diets.  Most foods like breads, pasta’s, sauces and cakes contain Gluten so where does one start?  It’s always been a daunting thought for me and I’ve therefore brushed it aside as too much of a mission.  Nowadays it is a bit easier as a few large retail stores stock some gluten free pasta and breads as well as Gluten free flours making baking less of a formidable task. 
Crunchy Orange Cake (3)
A recipe that I have modified to suite my own tastes is a boiled orange cake which is made without flour.  It is absolutely delicious and if kept in the fridge will last up to a week.  It is a great way to use up uneaten oranges in the fruit basket so nothing goes to waste.

Ingredients:
3 medium oranges
30ml Honey
6 large eggs
1 cup castor sugar
3 Tbsp. cornflour
5ml Baking powder
50g Sunflower Seeds
50g Sesame Seeds
50g Pecan Nuts
150g Pumpkin Seeds
For the Syrup:
250ml Fresh Orange Juice
4 Tbsp. Castor sugar
Seeds of 1 Vanilla pod

Method:
Boil unpeeled oranges in water for 1 hour.  When cool, remove seeds and pulverize with skins on to a smooth pulp.  Add honey.
Beat eggs and castor sugar well until light and fluffy.   Combine nuts and blitz to resemble coarse crumbs.  Add cornflour and baking powder and fold into egg mixture.  Mix well and fold into oranges.  Place mixture into a greased round spring form cake tin and bake at 180 degrees for 45 – 50 minutes.  In a small saucepan, bring the syrup ingredients to a simmer until the sugar has dissolved.  Pour over orange cake as soon as it comes out of the oven.  Leave to cool.
Serve with Sour cream.

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