Author: Media Two

Client Feature

Located at the InterContinental Johannesburg O.R. Tambo Airport, Quills Restaurant offers a unique dining experience that showcases the spirit of Africa through its vibrant decor and authentic cuisine. Upon entering, guests are greeted by an impressive 18-metre porcupine quill mobile suspended from the ceiling and a dramatic collage of traditional African masks, setting the tone for a memorable meal. The ambience is relaxed and quiet, making it the perfect spot to escape the bustle of the airport. 

The restaurant serves delicious breakfasts, cosmopolitan lunches, and contemporary dinners, specializing in local dishes paired with outstanding South African wines.

Quills Bar is the perfect spot to relax, socialize, or spend quality time with friends and family, offering an excellent variety of cocktails, local wines, ciders, and beers. With its warm hospitality and distinctive atmosphere, Quills Restaurant reflects the energy, originality, and passion of South Africa’s City of Gold, making it an ideal destination for any occasion.

Below, we break down what’s most important to know when preparing this classic dish.

The best cut for roast beef.

There’s no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. Since the meat is slow-roasted for a long amount of time, tougher, lean cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.

The secret to tender roast beef. 

It’s all about cooking low and slow. A longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top-round roast, searing can be next to impossible. Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. After you’ve got a head start on that crust, you can lower the temperature, and the meat will start cooking from the inside out.

Top tips for roast beef:

— Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and we swear it’ll come in handy more than just this once. Pro tip: make sure you’re inserting your thermometer far enough to hit the center of the roast for an accurate reading.

— Seasoning. This is where you can really get creative. Use garlic, thyme, rosemary, salt, and pepper as the base. Spices like cumin or coriander seeds are delicious as well, do what feels right to you! Just don’t be shy about the flavourings; this is a big cut of meat, and the more flavour, the better.

— Slicing your roast beef. It’s tempting to dig right in when your roast comes out of the oven, but resist! Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle.

Storage and leftovers. 

Leftover roast beef can be stored in an airtight container in the refrigerator for 3-4 days. To help the meat retain moisture, don’t slice any uneaten parts of the roast before storing. Slice servings from the cold roast before reheating. To freeze, wrap the remaining roast in plastic wrap and store it in a freezer-safe ziptop bag for up to 3 months. 

The best Roast Beef Recipe ever !

Ingredients:

• 1 (4-lb.) round roast
• 1/4 c. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp. chopped fresh rosemary 
• 1 tbsp. chopped fresh thyme leaves
• 4 tsp. kosher salt
• 1 tsp. freshly ground black pepper

Directions:

1. Let roast sit uncovered on a wire rack set in a baking sheet in the refrigerator 1 hour, up to overnight. 
2. reheat oven to 180°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
3. Place roast in roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat and roast 1 hours 45 minutes more for medium, or 2 hours for medium well done.
4. Remove from oven and let rest 15 to 30 minutes before serving.

SUMMER FRUIT PAV

Save the heavy pudding for winter. It’s summer time so bring on the pav—always in fashion, always delicious—here made using the best of the summer fruit. If you can’t find good, fragrant, fully ripe nectarines, you can use peaches, or simply load it up with a mix of berries. And if it’s not Christmas, make it just because.

INGREDIENTS

• 6 eggs, separated
• 360 g caster (superfine) sugar
• 1 teaspoon white wine vinegar
• 2 teaspoons cornflour (cornstarch)
• A few drops of natural vanilla essence
• 375g mascarpone
• 200ml pure cream (35% fat), lightly whipped
• 2-3 drops rosewater (optional)
• 3 tablespoons icing (confectioners’) sugar
• 1 vanilla bean
• 300g raspberries
• 100g blackcurrants
• 50g sugar
• 250 ml lemon curd
• 2 peaches
• 100 g blueberries or silvanberries, or both

METHOD

• Preheat the oven to 160°C . Beat the eggwhites until soft peaks form, then whisk in the sugar, then the vinegar, cornflour and vanilla essence. The mixture should be stiff by now. Tip onto a baking tray lined with baking paper and use a spatula to form a steep-sided round, 6 cm (2½ inch) high and 25 cm (10 inches) diameter.

• Bake for 10 minutes, then reduce the oven to 140°C and bake for about 90 minutes, checking that it doesn’t brown too much—if at all—and turning down the oven further as need be. Allow to cool in the turned-off oven (some modern ovens may need to be wedged open so the meringue doesn’t sweat).
• Combine the mascarpone, cream, rosewater (if using), icing sugar and seeds scraped from the vanilla bean. Stir well, taking care not to overwhip or the mixture will split. Heat half the raspberries over gentle heat to break them down to a sauce. Allow to cool and stir, in one or two quick motions, into the mascarpone mixture so it’s kind of rippled.
• Heat the blackcurrants with the sugar and water in a small saucepan over high heat to melt and soften. When fruit is soft, press through a sieve and discard solids.
• Spread lemon curd over the top of the pav, cover with the mascarpone mixture, then garnish with sliced peaches, the remaining raspberries and the blueberries and silvanberries if you have them. Drizzle on the blackcurrant syrup to serve.

Also known as the Bob Marley this tantalising cocktail is made with Blue Curacao, Grenadine and pineapple juice. A distinctive cocktail with three layers, each representing one of the colours of the Rastafarian flag.

This popular drink is fun, tropical and delicious!

INGREDIENTS:

Red layer – bottom

1 tot Light Rum (also known as silver rum)

2 tots Strawberry Daiquiri Mix

​1 tot Grenadine Syrup

Yellow layer – middle

Pineapple juice makes up most of the middle layer. Since the Grenadine is heavier, the pineapple (or mango) will float above it creating the middle third of the drink.

1 tot Light Rum

3 tots of Pineapple Juice or Mango Juice. You can use fresh mango or pineapple hunks, but you’ll need to blend this mixture in a blender.

1 tot of Sweet and Sour Mix.

Green layer – top

Remaining yellow layer mixture.

1/2 tot Blue Curacao

Garnish

Add a wedge or slice of fresh pineapple. 

​On a cocktail skewer, add a few maraschino cherries.

Sprig of Mint (optional)

DIRECTIONS:

STEP 1: Combine all ingredients for the red layer into a cocktail shaker with just a few ice cubes. Shake until chilled.

STEP 2: Pour the mixture into the bottom of the glass (filling 1/3 of the glass). This is the lowest third of your glass.

STEP 3: Fill your glass with ice. This will depend on the size of your glass.

STEP 4: Rinse the cocktail shaker then add all ingredients for the yellow layer. Shake with a few ice cubes until chilled.

STEP 5: Slowly strain into your glass filling the middle 1/3 of the glass. Use only half of the mixture.

STEP 6: Use the remaining drink mixture in the cocktail shaker and add 1/2 tots of Blue Curacao. Shake until chilled and pour slowly on top.

STEP 7: Add a slice of pineapple and maraschino cherries for garnish. Optional, add a sprig of mint too.

It’s equal parts pretty and nutritious with a naughty little kick! Each layer is a different combination of flavours that coexists to make one delicious drink.

INGREDIENTS:

For the orange-mango layer:

• 5 cubes of ice
• 4-6 mango slices
• a splash of orange juice
• 2 tots vodka
  

For the strawberry-banana layer: 

• 5 cubes of ice
• 5 strawberries
• 1 banana
• a splash of almond milk
  

For the kiwi-greens layer: 

• 5 cubes of ice
• 2 kiwis
• a handful of kale/spinach
• a splash of almond milk

DIRECTIONS:

1. For the orange-mango layer, put ice into a blender along with a splash of orange juice and mango slices. Blend well. If you find that your orange-mango smoothie isn’t thick enough, try adding more ice and a couple more mango slices. Pour the mixture into a glass and place in the freezer while you’re blending your other two layers.

2. Clean the blender and reuse to make the strawberry-banana layer. Toss ice, strawberries, banana and a splash of almond milk into the blender and blend until smooth. Pour directly on top of the orange-mango layer, and then place back the glass back into the freezer.

3. Clean the blender once again for the final kiwi-greens layer. Blend your ice, kiwi, spinach, kale and almond milk until smooth. Pour the kiwi and greens on top of your strawberry-banana layer.

4. Garnish your pastel layer smoothie with a sprinkle of chia seeds and sliced fruit. Enjoy!

This takes the idea behind classic favourites like frozen margaritas and strawberry daiquiris to the next level with colourful, bright layers. They’re quick, simple, and best of all, only need 5 ingredients. This recipe uses vodka, but these would be equally great with rum or any of your favourite flavoured options.

INGREDIENTS:

6 tots. vodka, divided

3 cups lemonade, divided

2 cups Frozen Mango

2 cups chopped strawberries

3 cups ice

Lemon Slices, for garnish

strawberries, for garnish

DIRECTIONS:

Step 1

Fill blender with mango, 2 tots vodka, 1 cup lemonade and 1 cup ice. Blend until smooth. Transfer mixture to a separate container and freeze for 30 minutes. Clean blender.

Step 2

Fill blender with strawberries, 2 tots vodka, 1 cup lemonade and 1 cup ice. Blend until smooth. Transfer mixture to a separate container and freeze until ready to serve. Clean blender.

Step 3

Fill blender with remaining vodka, lemonade and ice. Blend until smooth. Transfer mixture to a separate container and freeze until ready to serve. 

Step 4

Pour each mixture into serving glasses in layers starting with the mango mix, then adding the strawberry lemonade mix, and ending with the lemonade mix. 

Step 5

Garnish with lemon slices and strawberries. 

Two of your favourite breakfast treats in one. Introducing the love child of waffles and donuts! What more could you possibly want ?

INGREDIENTS

1 1/2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. whole milk

1/3 c. sugar

2 large eggs, beaten

4 tbsp. butter, melted

1 tsp. vanilla extract

Cinnamon Sugar

1/3 c. sugar

1 tsp. ground cinnamon

Chocolate Glaze

4 oz. semi-sweet chocolate chips

1/3 c. heavy cream

2 tbsp. light corn syrup

2 tsp. vanilla extract

DIRECTIONS

Preheat waffle maker.

In a large bowl, whisk flour, baking powder, cinnamon, and salt. In a medium bowl, whisk milk, sugar, eggs, butter, and vanilla. Add milk mixture to flour mixture. Stir until just combined (small lumps are OK).

Spray waffle maker with non stick cooking spray and add scant 1/3 cup batter to the centre. Close waffle maker; cook 2 to 3 minutes or until deep golden brown.

Make the Cinnamon Sugar: In a brown paper bag, shake together sugar and ground cinnamon.

Make the Chocolate Glaze: Place the chocolate chips in a medium bowl. In a small saucepan, heat heavy cream until hot but not boiling; pour over chocolate chips. Let stand for 5 minutes. Stir until smooth. Whisk in corn syrup and vanilla extract. Use immediately.

Toss wonuts with Cinnamon Sugar or dip into Chocolate Glaze , and sprinkle with coconut or chopped nuts if you like. Let stand at room temperature to set, at least 1 hour.

NACHOS PUMPKIN FONDUE

A delicious blend of Cheddar, Emmental and White Wine makes this a melty delight for your Halloween party . Serve with cherry tomato-topped nachos and it will be a guest favourite!

INGREDIENTS:

2-3kg round edible pumpkin

1½ tbsp olive oil 

250g Emmental, finely grated

2 tbsp (20g) cornflour

125ml crème fraîche

100ml white wine

½ garlic clove, finely chopped

1 tbsp chipotle paste

½ tsp smoked paprika

400g pack lightly salted tortilla chips

2 spring onions, sliced

12 jalapeño slices, chopped

100g cherry tomatoes, chopped

METHOD:

1. Preheat the oven to gas 4, 180 ̊C, fan 160 ̊C. Cut the top off the pumpkin and scoop out the seeds and stringy pulp, reserving the seeds. Rub 1 tbsp oil over the pumpkin and inside the hollow, place on a baking sheet and top with the pumpkin lid. Roast for 1 hr or until tender.
2. Mix the cheeses in a bowl with the cornflour. In a separate bowl, mix the crème fraîche, wine, garlic and chipotle sauce. Stir everything together, then tip into the pumpkin. Put the lid on and roast for 15 mins, then remove the lid and cook for another 15 mins or until bubbling and the cheese is fully melted.
3. Meanwhile, mix the pumpkin seeds with the smoked paprika and remaining oil and tip onto the baking sheet next to the pumpkin for the last 5 mins of the cooking time to toast.
4. Serve the pumpkin fondue with the tortilla chips for dipping, garnished with the toasted pumpkin seeds, spring onion, jalapeños and tomatoes.

ORANGE CHEESECAKE

Topped with creepy chocolate shapes to decorate this spooky chocolate orange cheesecake recipe is the perfect dessert for your Halloween party. With a crumbly Oreo base, cream cheese chocolate filling and an orange jelly top, it’s guaranteed to impress.

INGREDIENTS:

vegetable oil, for greasing

2 x 154g packs Oreo biscuits 

80g unsalted butter, melted

400g full-fat soft cheese

90g icing sugar

1 tsp vanilla extract

130ml double cream

225g dark chocolate, roughly chopped

1 tbsp cocoa powder

3½ gelatine leaves

300ml smooth orange juice

40g granulated sugar

orange gel food colouring (optional)

METHOD:

1. Lightly grease a deep, loose- based, 20cm cake tin with oil and line the base with nonstick baking paper. Put the Oreos in a food processor and blitz to crumbs. Reserve 1½ tbsp, then transfer the rest to a bowl and stir in the melted butter to give the texture of wet sand. Use to line the tin, tightly packing along the base and sides, allowing the sides to get slightly thinner and more jagged at the top. Chill for 30 mins to harden.
2. Meanwhile, put the soft cheese, icing sugar and vanilla in a large bowl and whisk until well combined; whisk in the cream.
3. Melt 150g chocolate in a heatproof bowl set over (but not touching) a pan of simmering water. Whisk the melted chocolate and cocoa powder into the cheese mixture until well combined, then spoon into the cheesecake crust. Level with a spatula or the back of a spoon and leave to set in the fridge for 45 mins.
4. Meanwhile, put the gelatine in a bowl of cold water and leave to soften for 5 mins. Put the orange juice and sugar in a small saucepan and warm over a low heat until just steaming and the sugar has dissolved. Squeeze any excess water from the soaked gelatine leaves and stir into the orange juice until dissolved. Allow the jelly mixture to cool at room temperature until it no longer feels warm to the touch, stirring occasionally. Whisk in a little food colouring to deepen the colour, if you like, then pour over the cheesecake. Allow to set in the fridge for 2 hrs or until set to the touch.
5. Line a baking tray with nonstick baking paper. Melt the remaining 75g chocolate, stir, then pour into a small piping bag or freezer bag. Snip the end off the bag and pipe 12-15 trees and 5-6 gravestones onto the baking paper. Freeze for 15 mins. When the chocolate shapes have set, carefully poke them into the jelly to stand up. Scatter over the reserved Oreo crumbs to serve.

SPOOKY WATERMELON

Add a tropical twist to your buffet this Halloween. Not only will it leave those who see it with shakes, but it might inspire kids to eat more fruit, too. A deliciously sweet yet healthy, vegetarian, vegan, gluten-, dairy- and egg-free Halloween treat.

INGREDIENTS:

1 watermelon

200g red grapes, halved

200g pineapple chunks

200g cantaloupe chunks

METHOD:

1. Rest a small watermelon on a flat surface and, using a sharp knife, carve out a large mouth shape with pointy teeth. Scoop out a little of the flesh inside the mouth, chop and set aside. Carve triangles for eyes and a smaller triangle for a nose. Put the watermelon on a serving plate or cake stand.
2. Fill the mouth with the chopped watermelon, some halved red grapes and chunks of pineapple and cantaloupe, letting the fruit tumble out onto the plate.
3. Your jack-o’-lantern will keep in the fridge for 24 hrs, but cut and arrange the fruit to fill the mouth just before serving. It will keep for about 1 hr at room temperature.

HALLOWEEN PEPPER DIPPERS

Create a simple and fun Halloween snack, perfect for both grown-ups and kids, using just three ingredients. Cut out fun pumpkin faces in orange peppers, fill with shop-bought hummus and dunk in extra pepper strips and tortilla chips

INGREDIENTS:

3 orange peppers

2 x 300g tubs hummus

1 pack lightly salted tortilla chips, or 500g pack mixed peppers, deseeded and cut into strips

METHOD:

1. Cut around the stalk of the orange peppers to create lids, being careful to leave the opening wide enough for dipping. Pull out the tops from stalks and slice off the attached seeds. Discard the seeds and reserve the tops. Remove any remaining seeds from inside the peppers. 
2. Use a small sharp knife to cut ‘monster’ and ‘jack-o-lantern-style’ faces into the orange peppers. Slice a little off the base to level if necessary, being careful not to slice all the way through. 
3. Fill the orange peppers with the hummus. Replace the lids until ready to serve. Serve with tortilla chips or pepper strips.

Light, tasty and O so easy. Serve these delicious snacks around the pool this summer. Bursting with flavour and and bright pops of colour…

MELON CAPRESE SKEWERS

3 kinds of melon, honeydew, cantaloupe and watermelon skewered with fresh mozzarella and salty prosciutto and then drizzled with basil vinaigrette. What more could you ask for? 

VIEW RECIPE

GRILLED SALMON SKEWERS

Cubed salmon threaded onto skewers alternating with lemon slices and served with basil vinaigrette! It just feels like the most quintessential summer dish.

VIEW RECIPE

CHARRED MIELIE GUACAMOLE

Will anyone ever tire of anything involving avocado? And who is’nt a  guacaholic? The addition of the grilled miellies just gives it an extra pop. Every bite you got a little burst of flavour in your mouth 

VIEW RECIPE

WATERMELON JICAMA SALAD

The perfect no cook, easy to make, super delicious, perfect for a hot day (we could go on forever), salad! And best of all you can feel good about stuffing your face with this one – it’s 100% healthy 

VIEW RECIPE

GRILLED PEACHES & ICE CREAM

The grilling brings out the flavour even more and you get little caramelized bits that are like little pieces of happiness. Add to that a drizzle of honey, a sprinkle of sea salt and some ice cream – nothing can compare! 

VIEW RECIPE

BLACK MAGIC

INGREDIENTS:

• 1/4 cup ice
• 1/2 cup orange juice
• 1 1/2 ounces black vodka
• 1/2 ounce triple sec
• orange wedge, for garnish

DIRECTIONS:

1. In a cocktail shaker, add orange juice and triple sec over ice. Shake well, and strain into a glass. 
2. Using the back of a spoon, pour black vodka slowly into a glass so that the vodka sits atop the orange juice and triple sec mix.
3. Carefully dip one edge of the orange wedge into the vodka for a spooky presentation, and sit the wedge on the rim of the glass.

MIDNIGHT MARGARITA

It’s hard to deny how hot charcoal is these days: an ingredient in everything from face masks to black hamburger buns. Bring this trending ingredient to your next cocktail party, or even better, throw a charcoal-is-cool all ebony dinner party with these cocktails as your festive starter.

INGREDIENTS:

• 1 shot charcoal simple syrup
• 2 shots fresh lime juice
• 3 shots tequila
• 1 teaspoon triple sec or orange liqueur
• coarse smoked salt for rim
• lime wedge for garnish

INSTRUCTIONS:

1: Make charcoal syrup by adding one cup sugar, one cup water, and one tablespoon natural activated charcoal to a small saucepan over medium heat. Cook, stirring frequently, until the mixture just starts to boil and the sugar and powder are dissolved. Chill before using.

2: Moisten the rim of a chilled rocks glass and dip the rim in smoked salt.

3: Fill the glass with ice.

4: Add the remaining ingredients to a shaker with ice. Shake vigorously until ice cold. Strain the drink into the glass. Add a lime wedge for garnish.

BLACK DEVIL MARTINI

Dark rum and a black olive garnish give this martini its midnight hue. Rim the glass with coarse orange sugar to dress it up for a Halloween party.

INGREDIENTS:

• 2 tots dark rum
• 1 tot dry vermouth
• black olive
• orange sugar 

DIRECTIONS:

Stir and strain into chilled martini glass that has been rimmed with orange sugar, then garnish with black olives.

BLOODY ORANGE COCKTAIL

Plastic syringes filled with fresh homemade raspberry syrup add a chilling (but delicious!) twist to this fruity cocktail.

INGREDIENTS:

• 42 shots ounces vodka
• 8 shots orange juice and lemonade
• 3 shots raspberry syrup 
• 1 orange
• Plastic syringe

DIRECTIONS:

1. Puree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds

2.Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool.3.Fill each syringe with raspberry syrup and set aside.

4. Add vodka a shaker with ice, shake until very cold (about 20 seconds). Add Orange juice and lemonade mix and stir. Pour into iced glasses and place filled syringes in drinks. 

5. Add an orange wedge to the side of each glass and serve.