Author: Media Two

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…

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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.

Petri Hendrikz owns three successful restaurants in Hermanus. Each with its own unique theme, menu and vibe. The one constant however is that they all share the acclaimed restauranteur’s same recipe for success. Next time you visit this beautiful seaside town be sure to enjoy one (or all) of his famous restaurants.

Pear Tree Restaurant has become a firm favourite of visitors and locals alike. With a focus on fresh, modern dishes and a wide ranging menu including many seafood, vegetarian and vegan options, Pear Tree offers casual dining with food that surpasses expectations.

Located on the Village Square in the busy centre of Hermanus, you can enjoy the sea air and beautiful views over Walker Bay at their alfresco tables.

The one dish you must definitely try is their delicious Pear Pan Cotta. This is their signature dish for good reason. When Petri worked in the UK he found colleagues who couldn’t pronounce his name. They then nicknamed him “Pear Tree”. Shaped like a pear, it’s bright green on the outside with a sweet vanilla centre, and served with pear gel and a chocolate crunch. 

Another dish to try is their best selling Sushi Calamari: Salmon sushi stuffed into Patagonian calamari tubes ( known for its tenderness and flavour). It is served with sriracha mayo and topped with an Asian dressing. It’s ideal to snack on while looking out over the bay, where you might spot whales in season.

Just outside Hermanus, Milk on the Beach is situated on the Onrus River Estuary with panoramic views of the beach. They offer only the freshest sushi, seafood and more. Downstairs is their Waffle Shack serving waffles, hotdogs, ice cream, cocktails and ice cold beers. You’ll feel like a kid again with a variety of toppings to add to your waffle!

No visit to Onrus beach is complete without a stop at this famous restaurant!

This is a steakhouse, wine bar and craft beer spot situated in the Village Square on the famous Hermanus waterfront. Unlike the old school pubs one would usually find, Char’d has taken on a much more modern approach. While meat eaters have come to accept the view that a good steak has to be one of the traditionally tender and juicy cuts, at Char’d the emphasis is on unusual and innovative cuts of beef as well as the old time classics.

Supplied by artisan butchers who are following the modern global trend to utilise as much of the carcass as possible, these new wave, alternative cuts are no longer flying under the radar and are presenting diners with a whole new culinary experience.

Petri and his team tasted all kinds of beef – from Sussex and Black Angus to Wagyu – before deciding on Bovelder cows (“one of the best beef breeds in the country” for their yield and flavour, according to Farmers Weekly). 

The cows are free range, hormone-free and grain-finished, which improves the quality and taste of the steak. 

“We’re 100% in control of every cut from start to finish. We use the whole animal, from rendering the fat to using bones in sauces. And we brush the steak with fat afterwards so it gives you a full beefy taste,” says Petri. 

There’s plenty on the menu that’s familiar, too. A popular dish is their smokey mac and cheese with brisket and they have a range of tasty flame grilled burgers.

If you are a meat lover – you have found paradise!

The Oyster Shooter has quite a history. It originated in a San Francisco restaurant around 1860. The story goes that a gold miner, with his pockets overflowing with gold nuggets, fancied a celebration with his newly acquired wealth. Sitting down in the restaurant, he asked the waiter to bring him a plate of California raw oysters with some spicy seasonings and a tequila.

After drinking the tequila, he put the oysters into the glass, added the condiments, and just like that the Tequila Oyster Shooter was born! The cocktail was an instant hit and within a week, every restaurant in San Francisco was serving it! Today, oysters are a lavish appetiser for all seafood lovers globally, and a Tequila Oyster Shooter is a great way to start a meal or a party.

Ingredients for Tequila Oyster Shooters

The trick to making the perfect Tequila Oyster Shooter is to use the right ingredients, and, crucially, the freshest of fresh oysters!

• Lemon wedges
• Coarse sea salt
• 1/2 cup tequila
• 1 tbsp fresh lime juice
• 1/4 tsp hot sauce
• 1 tsp sugar
• 6 raw oysters in a half shell

*This is for a recipe of six Tequila Oyster Shooters so if you want to make more or less, adjust accordingly.

How to Make This Tequila Oyster Shooters Recipe

• Rub lime wedges around the rims of 6 shooter glasses.

• Place salt in a small and shallow dish.

• Dip the rim of glasses into the salt to coat.

• Combine Olmeca Tequila, lime juice, hot sauce and sugar.

• Stir the mixture until the sugar is completely dissolved.

• Place the oysters into your shot glasses.

• Pour in tequila mixture.

Opening or shucking oysters can be daunting even for the best of us! And especially so because you need a special knife for the task. So buy the oysters from your favourite fish market already open and on the half-shell.

For an attractive presentation, garnish each shot with a fresh lemon wedge.