This new sushi trend is taking the world by storm. Try it out on your menu or make some at home, they are beautiful to look at and simply delicious to eat. Sushi rice is shaped into doughnut rings and then covered with thin slices of raw fish and other sushi ingredients. Let you creativity lose, the possibilities are endless!
HOW TO MAKE SUSHI DOUGHNUTS
Prepare the toppings: Slice the tuna and salmon very thinly
Slice the cucumber in half and again in half length wise. Using a mandolin on a very thin setting, slice the cucumbers into spears, lengthwise. Slice the radishes on the mandolin.
Make the donuts: Working around the doughnut mould in batches, press the fish into the bottom of the mould, then the cucumbers, then the radishes, then spoon in the salmon roe, and sprinkle in the sesame seeds. Repeat with each mould. You can mix up the order.
Finally, press in the rice on top of the other ingredients, making the top of the rice as flat as possible. Place the mould in the refrigerator for at least 5 minutes.
Remove from the refrigerator and place a flat plate or tray on top of the mould and flip over the mould. Carefully remove the mould from the donuts making sure that none of the ingredients are still inside the mould.
Top the doughnuts with slices of chives and serve with soy sauce or Ponzu sauce, pickled ginger, and wasabi paste.
HOW TO MAKE SUSHI RICE
Thoroughly rinse 1½ cups of sushi rice (short-grain) until water is clear and not muddy. Place in a rice cooker, along with 2 cups water. Cook until button pops up and light changes to “warm.”
Meanwhile, in a small sauce pot, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Dissolve over medium heat but do not boil. Remove from heat and stir. Set aside to cool. Once rice is finished, let sit in the steamer for 5 minutes. Remove rice and place into a wooden, or non-reactive bowl. Using a wooden or plastic paddle, gently fold in the vinegar mixture until well combined. Do not squish the grains! Let rice cool to room temperature before handling.
Simple combinations of melon, feta, olives, red onions, and various add-ons are just some of the most refreshing flavours we can enjoy this time of year. The melon has the best hydrating feature, as does the cucumber, and the play of the salty feta and briny olives is magnificent.
INGREDIENTS:
1 large watermelon
1/4 medium canteloupe
1/4 medium honeydew melon
2 mini or Persian cucumbers cut and trimmed on the sides if needed
1 cup cubed Feta approximate
6-10 radishes cut into cubes or thereabout
1/3 cup black or kalamata olives
1/4 red onion cut into thin rings
fresh mint chopped for garnish
flakey sea salt and coarse black pepper for finishing
1/2 tsp sumac for finishing
Honey Lemon Vinaigrette
1/2 cup olive oil
3 tbsp fresh lemon juice
2-3 tbsp runny honey
salt and pepper
INSTRUCTIONS:
Honey Lemon Vinaigrette, made in advance
Whisk all the vinaigrette ingredients together. Taste and re-season as desired.
This can be stored in the fridge till needed. Bring to room temperature before using.
Salad
Arrange the melons, cucumbers, feta and radishes onto a platter.
Scatter the olives and red onions over everything.
Drizzle with the dressing. Finish with the mint and a sprinkling of flakey salt and coarse pepper. This can sit for a while before serving. If you are preparing this in advance, you may hold off on the mint and salt and pepper. Also, at the very end, sprinkle sumac over everything.
2. Peach and Prosciutto Flatbreads
Who knew everything you needed to make your pizzas taste wood-fired was already in your backyard? Fire up your grill to give these flatbreads a beautiful char.
INGREDIENTS:
3 peaches or nectarines, each pitted and cut into 8 wedges
1 tsp. olive oil
Kosher salt and pepper
2 tbsp. fresh lemon juice
2 tsp. chopped tarragon
3 oz. Gruyère cheese, grated
2 c. baby arugula
4 oz. thinly sliced prosciutto
DIRECTIONS:
Heat grill to medium. Divide pizza dough in half and shape each piece into rectangles.
Toss peaches with oil and 1/4 teaspoon each salt and pepper. Grill dough and peaches until lightly charred, 3 to 5 minutes per side. Transfer peaches to large bowl and pizza dough to cutting board.
Toss peaches with lemon juice, tarragon, and pinch each salt and pepper. Sprinkle Gruyère over dough and grill, covered, until melted, 2 to 3 minutes.
Add arugula to peaches and toss to coat. Top cheesy pizza dough with prosciutto and peach-arugula salad.
3. Cold Roasted Tenderloin of Beef with Creamy Horseradish Sauce
Juicy herbed beef tenderloin tastes delicious when accompanied by Creamy Horseradish Sauce. English cucumber adds an unexpected crunch to the sauce. Have a small bowl of horseradish available for guests who enjoy an extra hit of pungent heat.
INGREDIENTS:
tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
tablespoon kosher salt
1tablespoon freshly ground black pepper
3 tablespoons olive oil
6 garlic cloves, minced
1kg trimmed and tied beef tenderloin
Garnish: fresh rosemary sprigs
For the Sauce:
Sour cream
Prepared Horseradish
Dijon Mustard
Apple Cider Vinegar
Worcestershire sauce
Chives
DIRECTIONS:
Preheat oven to 180 degrees. Combine first 6 ingredients in a small bowl; rub mixture over beef. Place beef in a large oven pan.
Bake for 10 minutes. Reduce oven temperature to 100 degrees and bake for 30 more minutes or until desired degree of doneness. Remove from oven, and cool until room temperature (1 hour).
Meanwhile, prepare Creamy Horseradish Sauce.
Wrap beef in plastic wrap; chill overnight. Cut roast into thin slices; arrange slices on a serving platter. Garnish, if desired. Serve with Creamy Horseradish Sauce.
4. Mexican Chopped Salad
This Mexican Chopped Salad is perfect with any Mexican meal and always gets rave reviews! It’s also delicious spooned over chicken, shrimp or pork!
INGREDIENTS:
¼ cup fresh lime juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic finely minced
½ teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
taste and add salt if needed
1 medium head romaine lettuce chopped
1 medium bell pepper diced, any colour (I used orange)
½ medium red onion diced
½ medium jicama peeled and diced
1 medium zucchini diced
4 medium tomatoes seeded and diced
4 ears corn if fresh corn is not in season, substitute 1 ½ cups of sweet, tiny frozen corn
1 ½ cups canned black beans drained and rinsed
½ cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired
INSTRUCTIONS:
For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
For the salad, place corn, two ears at a time, in the microwave and cook for 3 ½ minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1 ½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside. Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.
Fresh Vegetable Summer Rolls with Peanut Dipping Sauce
Bursting with fresh cucumber, pickled carrots, peppers and more, these summer rolls are the ultimate veggie appetiser recipe. They’re paired with a flavourful peanut dipping sauce that adds the perfect kick of heat! There’s no cooking involved in this dish, and the marinating time is only 15 minutes. It comes together quickly and easily, and it makes a lovely picnic snack. Once you dip a roll in the spicy peanut sauce and take a bite, you’ll fall in love!
INGREDIENTS:
For the Pickled Carrots
Carrots: Julienned.
Rice Wine Vinegar: This delicate, slightly sweet vinegar brings out so much flavour from the carrots.
Sugar: A natural preservative, sugar is a staple pickling ingredient.
Salt: Just a dash.
For the Summer Rolls
Rice Paper: 8-10 sheets.
Cucumber: Julienned.
Purple Cabbage: Thinly sliced.
Cilantro Leaves: You’ll need 1/3 cup.
Basil Leaves: For flavor!
Peppers: Red and yellow, julienned.
Lettuce: Use green leaf lettuce for this summer rolls recipe.
For the Summer Rolls
Rice Paper: 8-10 sheets.
Cucumber: Julienned.
Purple Cabbage:Thinly sliced.
Cilantro Leaves: You’ll need 1/3 cup.
Basil Leaves:For flavour!
Peppers: Red and yellow, julienned.
Lettuce: Use green leaf lettuce for this summer rolls recipe.
For the Spicy Peanut Sauce
Peanut Butter: Since this is a dipping sauce, be sure to use creamy peanut butter.
Coconut Aminos: You could also use tamari (gluten-free soy sauce).
Fresh Cilantro: Diced.
Raw Honey: Just a tablespoon.
Fresh Lime Juice: You’ll need about 1 lime’s worth of juice.
Fresh Ginger: Minced.
Garlic: One clove, minced.
Red Pepper Flakes:To spice things up!
DIRECTIONS:
Pickle Carrots: Add the carrots, rice wine vinegar, sugar and salt to a medium bowl. Toss to coat the carrots and let them marinate for 15 minutes.
Soak Rice Papers: Fill a shallow round pan of at least 9 inches with 1 inch of warm water. Soak a single rice paper in the water for 10-15 seconds. Place the rice paper on a wet working space (such as a cutting board).
Add Fillings: On the bottom 1/3 of the rice paper (the side closest to you), place a few cilantro leaves, 1 green leaf lettuce, 2-3 red pepper strips, 2-3 yellow pepper strips, 3-4 cucumber slices, 4-5 carrot slices, a handful of purple cabbage and 1 basil leaf.
Wrap:Bring the bottom edge of the rice paper up over the fillings and gently pull the fillings in. Fold in the sides and continue rolling away from you, like you would a burrito, until everything is sealed. Continue with the remaining sheets of rice paper and prepared veggies.
The top restaurants in South Africa (many of whom we are proud to call our longstanding clients) were announced at the prestigious 2022 Eat Out Woolworths Restaurant Awards on Sunday 20 November at GrandWest in Cape Town. The industry was celebrated in a glitzy display of gourmet food, trend setting drinks and fantastic entertainment, which had over 700 guests, including some of SA’s top celebrities, roaring in multiple standing ovations.
After a two-year COVID hiatus, the event was a huge success and a testament to the incredible resilience of our industry. This year opened a new chapter by introducing a star rating system, instead of ranking restaurants in a top 20. This means more restaurants across the spectrum of dining were honoured – from fine dining to casual cafes.
To be included, each restaurant had to achieve a minimum rating of 70 points out of 100. This was based on several factors including the quality of their food, wine list, décor, ambience and service. One star was awarded to those restaurants who scored 70 – 80, two stars to those scoring 80 – 90, and three stars to those scoring 90+, with Restaurant of the Year awarded to the restaurant with the highest score.
The highly respected judging panel included Michelin-starred chef and restaurateur Jan Hendrik van der Westhuizen, chef Karen Dudley, sommelier Moses Magwaza, food activist and cookbook author Mokgadi Itsweng, and food writer and broadcaster Anna Trapido.
Here are the restaurants that were allocated stars, plus the special award winners:
1 STAR RESTAURANTS
Beyond, Constantia Cape Town
Chefs Warehouse Tintswalo, Hout Bay, Cape Town
Clara’s Barn, Stellenbosch
Culinary Table, Lanseria
Emazulwini, Waterfront, Cape Town
Epice, Franschhoek
Farro, Botrivier
Forti Grill & Bar Menlyn Pretoria,
Hemelhuijs, Cape Town CBD
Indochine, Stellenbosch
Les Creatifs Restaurant, Bryanston, Johannesburg
Marble Restaurant, Rosebank, Johannesburg
Modern Tailors, Rosebank, Johannesburg
Ouzeri, Cape Town CBD
Post & Pepper, Stellenbosch
Riva Fish Restaurant, De Waterkant, Cape Town
Rust en Vrede, Stellenbosch
Rykaart’s, Stellenbosch
Sejour, Houghton Estate, Johannesburg
The Melting Pot, Elgin
The Shortmarket Club JHB, Rosebank, Johannesburg
Table at De Meye, Stellenbosch
TTK Fledgelings, Cape Town CBD
Waterside, Waterfront, Cape Town
The Werf Restaurant at Boschendal, Franschhoek
Ukko, Bryanston, Johannesburg
2 STAR RESTAURANTS
Arkeste, Franschhoek
Belly of The Beast, Cape Town CBD
Chefs Warehouse Beau Constantia, Cape Town
ëlgr, Cape Town CBD
Foxcroft, Constantia, Cape Town
FYN, Cape Town CBD
La Petite Colombe, Franschhoek
Spek en Bone, Stellenbosch
The Potluck Club, Woodstock, Cape Town
The Test Kitchen Carbon, Rosebank, Johannesburg
Zioux, Sandton, Johannesburg
3 STAR RESTAURANTS
La Colombe, Constantia, Cape Town
Pier, Waterfront, Cape Town
Salsify at The Roundhouse, Camps Bay
The LivingRoom at Summerhill Estate, Cowies Hill
Wolfgat, Paternoster
SPECIAL AWARDS:
Eat Out Woolworths Restaurant of The Year – The LivingRoom at Summerhill Guest Estate
Eat Out Woolworths Financial Services Chef of The Year – John Norris-Rogers of PIER
Eat Out WCellar Wine Service Award – Victor Okolo from Salsify at The Roundhouse
Eat Out Naked Malt Rising Star Award – Mmabatho Molefe from Emazulwini
Eat Out Woolworths Financial Services Service Excellence Award – Forti Grill & Bar in Menlyn
Eat Out Valpré Lannice Snyman Lifetime Achievement Award – Rudi Liebenberg
Eat Out Woolworths Lockdown Innovation Award – Liam Tomlin
Eat Out Woolworths Sustainability Award – FABER at Avondale
Eat Out VISI Style Award – Zioux
Eat Out Stella Artois Best Destination Restaurant Award – Nevermind in Cape St Francis
Eat Out Woolworths Icon Award – La Madeleine in Pretoria
Eat Out Retail Capital Best New Restaurant Award – Dusk in Stellenbosch
Here’s wishing all a big congratulations and continued success in the years ahead!
From Savoury to Sweet here are our top recipes to try out with your Cream Gun
Parmesan Mousse
Ingredients
1 tbsp canola oil
1 Spanish onion, minced
250ml white wine
950ml heavy cream
1 cup Parmesan cheese, freshly grated
2 sprigs rosemary
Salt, to taste
Directions
Heat canola oil in a large heavy-bottomed saucepan, add minced onion and cook until soft and translucent. Add the white wine and let it cook on medium heat until the wine is almost completely gone. Add the heavy cream and grated cheese, and stir to combine. Bring it to a simmer. Add the rosemary, turn off the heat and let it steep for 5 minutes. Taste and season with salt.
Strain mixture into a large bowl and cool to room temperature. Whip the mixture using your Gourmet Whip or hand mixer.
Serve over roasted vegetables, fresh vegetables, lentils or grains.
Chilli And Honey Hollandaise
Ingredients
2 eggs
6 egg yolks
2g chili powder
30g honey
20ml vinegar
250g butter
120ml white wine reduction
Directions
Slowly warm the butter in a saucepan with the white wine reduction and the vinegar.
Carefully mix the egg yolk and egg in a high measuring cup, add the warm liquid and mix briefly with the hand blender and season to taste. Add honey and chili.
Add the sauce to your Gourmet Whip, screw on an iSi Professional Charger and shake approximately 12 times.
Serve over freshly poached eggs.
Cream Of Potato Soup
Ingredients
50g onion
1 garlic clove
20ml white wine
200ml milk
200ml stock
40g butter
80g cooked potatoes (floury)
Directions
Peel and dice the onion and garlic and lightly sweat in butter. Deglaze with the white wine and reduce.
Pour in the stock and milk and bring to the boil.
Add the remaining ingredients and cook for a further five minutes – season with salt, pepper and nutmeg.
Pass the soup directly into a 0.5L Whip. Screw on an iSi Professional Charger and shake about 16 to 18 times.
Banana Caramel Cream Dessert
Ingredients
185ml sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
2 eggs
2 tbsp butter
1 tbsp vanilla extract
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
Directions
Beat eggs with a fork in a medium-sized bowl. Mix 160ml sugar, cornstarch and salt in a medium-sized saucepan. Gradually add the milk while whisking. Cook over medium heat, stirring continuously until the mixture thickens and boils. Continue to cook for 1 minute.
Pour several tablespoons of the hot mixture into the egg bowl and stir well. Pour warmed egg mixture into the pan and let it rest with the hot milk mixture. Return to a slow boil and cook for one minute, stirring constantly.
Remove from the heat, stir in butter and vanilla, and set aside to cool. Refrigerate to fully cool.
Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl, and stir until fully combined. Pour into a casserole dish and press into an even layer. Bake at 180°C for 10-12 minutes, until light brown. Set aside to cool.
Spoon 2 tablespoons graham cracker crumble into individual serving dishes, then add a layer of pastry cream using a piping bag. Add a few slices of banana. Top with a layer of whipped cream using your gourmet whip. Garnish with crumbs and caramel.
Mini Tiramisu Trifles
Ingredients
565g mascarpone cheese
6 tbsp sugar
1 cup heavy whipping cream, cold
1/2 cup powdered sugar
1 tsp vanilla extract
3/4 cup hot water
3 tbsp instant espresso powder
36 ladyfingers
1/2 cup heavy whipping cream
1/4 cup powdered sugar
2 tbsp Kahlua
Directions
Mix mascarpone cheese and sugar together until combined. Do not over mix or the mascarpone cheese can thin out. Set aside. In another bowl, add the 1 cup of cold heavy whipping cream, powdered sugar and vanilla extract and whip until stiff peaks form. Carefully fold the whipped cream into the mascarpone cheese mixture and set aside. In another bowl, combine the hot water, espresso powder and sugar.
To layer the trifles, dip the ladyfingers into the espresso mixture one at a time and place into the bottom of the trifle cup. Use two to three ladyfingers and break into pieces as needed so they fit in the cup and create a full layer. Pipe or spoon a layer of mascarpone filling on top of the ladyfingers. Repeat these steps till full but leave space for the whipped cream topping.
To make the whipped cream, prepare your Gourmet Whip by adding the half cup whipping cream, powdered sugar and Kahlua and shake. Pipe a swirl of cream on top of each trifle and sprinkle with cacao powder. Refrigerate until ready to serve.
No-Bake Cheesecake
Ingredients
2 cups graham cracker crumbs
1/3 cup packed light or dark brown sugar
1/2 cup unsalted butter, melted
1 and 1/4 cups heavy cream or heavy whipping cream
680g full-fat cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
2 tbsp confectioners’ sugar
1/4 cup sour cream, at room temperature
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
Directions
Stir the graham cracker crumbs, dark brown sugar and butter together, pour it into a springform pan, pack it tightly and place it in the freezer.
Using your Gourmet Whip or hand mixer, whip the cold heavy cream into stiff peaks and set aside. Then, beat the cream cheese and granulated sugar together until smooth and creamy. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract, and beat for a further 2-3 minutes until smooth and combined. Fold the whipped cream into the filling until combined.
Remove the crust from the freezer and spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6-8 hours.
Remove from pan, slice and serve with desired toppings.
Stellenview is situated in the heart of the Cape Winelands, Devon Valley, Stellenbosch. Owned in partnership by well-known winemaker and entrepreneur, Reino Kruger and Multi-national Company OGH.
The vineyards, which are situated in seven sub-wards in Stellenbosch, thrive in an ideal, balanced maritime climate where winds from the Atlantic Ocean carry the purest rainfall to feed the vines during the winter months. The cooling sea breezes from the Indian Ocean regulates the long, dry and windy summer days.
Such is the variation of terroir there that Stellenbosch is divided into many different wine-producing areas. The wards of Banghoek, Bottelary, Papegaaiberg, Polkadraai Hills, Devon Valley, Jonkershoek Valley and Simonsberg-Stellenbosch are all recognized by the Wine of Origin scheme. The unofficial areas of Helderberg and Stellenboschkloof also have their own distinctive wine styles.
Stellenview is fortunate to grow their own grapes and procure grapes from all seven sub-wards in the region. Their strategy to select only the best grapes grown in Stellenbosch, and over the past years it has become evident in their wine ranges and numerous accolades received.
Their uncompromising approach to all aspects of vine-growing, and as such producing and sourcing outstanding quality fruit, has earned Stellenview high recognition within the wine fraternity. This has resulted in numerous national and international accolades over the past five years. Reino Kruger and the Stellenview team’s hands on approach to provide uncompromising quality wines, is testament to the reward and recognition bestowed on them by the industry.
Stellenview Premium Wines is focused on producing wines at every price point, but never to compromise quality. From their Ultra-Premium wine ranges to their lifestyle wines – attention to detail means Stellenview can offer the best wines to their international and local client base.
THEIR BRANDS
They offer a wide range of labels to cater for everyone’s taste and budget without compromising on brand quality. Their wines are all handcrafted which means attention to detail has been given to each and every bottle. Grapes are handpicked and carefully selected to ensure optimum quality, crushed and fermented, and then matured in oak barrels. .
Proudly one of our clients, &BEYOND owns and operates 29 extraordinary lodges and camps in Africa and South America. They define luxury travel and also design personalised high-end tours in Africa, Asia and South America, offering discerning travellers a rare and exclusive experience of the world as it should be.
We take a look at some of their most amazing dining experiences….
Renowned for their exceptional accommodation in beautiful wilderness areas, &Beyond’s outstanding cuisine, friendly service and highly skilled guides mean that there are very few lodges of a higher standard.
&Beyond also strongly believes in giving back to the local communities, which it does by providing employment and land ownership opportunities as well as by building local schools and clinics. This philanthropic spirit has been recognized by numerous international hospitality and conservation awards. This company’s outstanding reputation is well deserved and has them firmly placed as market leaders in their industry.
Shift Espresso Bar is the hip and cool coffee brand Capetonians love passionately. Spread across the city and in Stellenbosch these indie fashioned espresso bars offer a chilled atmosphere helping you get your coffee fix both on the go or chilling with friends. But it’s not just the coffee that has got the locals talking, it’s the fully licenced drinks offering and fresh and healthy food that is fast taking this brand to full on cult status!
Shift Espresso Bar began as an idea in the latter part of 2013. It is a family-owned business born out of a need for better service and product delivery around coffee in Cape Town. After a brush with crime, the Vigliotti family left their home in the Free State to start a new life in Cape Town. Luigi Vigliotti moved from Gauteng to keep closer ties with his family, and Shift Espresso Bar was born.
A brand-new concept with no conception of success other than its founders’ non-stop motivation and drive. Shift Espresso Bar came from the ‘shift’ in the family’s life and their subsequent lifestyle. A hard-working family that is unmoved by the negativity of those who perceive the brand as having no life span.
Shift Espresso Bar serves as a symbol that defies the norm. Whether it be coffee, food, service or experience, Shift Espresso Bar aims to be daring, bold and unashamed in all that is done.
Want to be part of the family? Shift Espresso Bar offers franchise opportunities, and who wouldn’t want to be part of this recipe for success. We look forward to seeing the brand continue to grow from strength to strength!
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