Gingered Butternut Squash Soup

For Easter, Eat Greek's Niki, from the Food & Wine Market, offered to share one of her many delicious, easy to prepare recipes. Not one to keep it all to herself she shares and sources new food ideas on Facebook and twitter all the time. I've never seen anyone put an iPad to yummy use the way she does! Swiping, pinching, clicking. Chopping, stirring, tasting. She's happiest in her kitchen cooking up a storm. Enjoy your soup!

Roasting the squash really adds a wonderful flavour to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth.

INGREDIENTS

4 pounds butternut squash, peeled and cubed (about 8 cups)

6 teaspoons olive oil, divided

1 large onion, chopped

2 tablespoons butter

1 tablespoon minced fresh gingerroot

2 1/2 teaspoon curry powder

3/4 teaspoon salt

1/4 teaspoon pepper

3 large potatoes, peeled and cubed

6 cups chicken broth

1 1/2 cups milk

Sour cream, optional

DIRECTIONS

Place squash in a greased baking pan. Drizzle with 4-1/2 teaspoon oil; toss to coat. Bake, uncovered, at 450 for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside.

In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes until potatoes are tender. Cool slightly.

Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.

Serve 9 friends.

Enjoy with Hermanuspietersfontein's Nr.3!

 Mother-in-law’s Shepherd’s Pie

They say that the way to a man’s heart runs through his stomach. And my mother-in-law knew that. She also knew that where I was concerned, any stew or pie would ensure that she could have her way. I am still sure that it was her Shepherd’s Pie that convinced me to become her son-in-law.

 I don’t know how old this recipe is or where it came from, but we found it in one of her recipe books when we packed up her home recently. It brought back so many wonderful memories -  of being in love, aromas, sitting at her table and enjoying her food!

 Prep time: 10 minutes  Cooking time: 50 minutes

INGREDIENTS

1 1/2 lbs mince  (750g)
1 onion, chopped
1-2 cups vegetables - chopped carrots, frozen mealies, peas, finely cut green beans
1 1/2 - 2 lbs potatoes (3 big ones) (750g – 1kg)
8 tablespoons butter (125g)
1/2 cup beef stock (125ml)
1 teaspoon Worcestershire sauce (5ml)
Salt, pepper, other seasonings of choice

METHOD

1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). Mash when ready, using half of the butter.
2. While the potatoes are cooking, melt 4 Tablespoons butter (65g) in large frying pan.
3. Fry onions in butter until soft over medium heat (10 mins). Add carrots to the onions if you are using them. Add mealies or peas or beans either at the end of the cooking of the onions, or after the meat has been cooked.
4. Add mince and brown.
5. Add stock and all other ingredients, cover and simmer for about 20 mins.
6. Put the mixture in an ovenproof dish, top with the mash and fluff with a fork.
5. Bake uncovered at 350 degrees F(180 deg C) for about 20 mins or until the mash is lightly browned.

Enjoy with Hermanuspietersfontein’s Posmeester!

An actress who cooks

Arguably one of South Africa’s greatest living actresses – Wilna Snyman, well known for her own culinary program on national television, puts on a kitchen performance second to none. She loves entertaining and sharing her other passion – a recipe collection worth getting hold of.

Wilna and I come a long way. Our paths kept crossing from the first day we met, many years ago. We would bump into another at the most unexpected times and places and oftentimes because we speak with one mind. We like the “gekuier” but most precious are the times when she takes the stage as cook and hostess while I’m being entertained to a private showing!

Her most recent kitchen performance took place at a friend’s home in Hermanus. It was her idea to present a debut dinner to celebrate the pairing of his new Pierre Cronje old French oak dining room table and modernist Eifel Tower inspired Eames chairs. Donning her apron she took the stage in yet another Wilna solo performance.

She commandeered the kitchen and prepared and delivered a meal for six but fit for 12! The main feature: Northern Cape shoulder of lamb falling off the bone ...

A rare performance - Act 1, scene 1: Wilna Snyman with Pierre Cronje and the Eames brothers as support artists. Act 1, scene 2: Hermanuspietersfontein’s Swartskaap successfully pairs with the shoulder of lamb.

Great evening. Great people. Great food. Great wine.

My friend, however, had a legitimate gripe. What, no leftovers?

Recipe:

• Take a lamb rib and debone it as far as possible, or buy a deboned rib from the butcher.
• Rub the meat with salt and pepper and a lamb rub (I like to use Nomu rub).
• Place in a pot with a little water, some thyme, rosemary, cumin, garlic and mustard to taste.
• Cover and simmer over very low heat, go and read a book and forget about the meat. Remember that lamb must be treated gently and slowly, otherwise it becomes tough. Lamb also needs time to absorb all the flavours and for the flavours to marry.
• When the meat is tender, place it in an oven dish with vegetables of your choice and bake in the oven until the vegetables are soft.
• The dish is at its best with Hermanuspietersfontein’s Swartskaap!

A summer's day in paradise with a chef and a lady in black with wet hair

Now and then one of those days comes along that you wish could last for ever. But, because that’s impossible, you try to memorise it so that you can remember it for ever. One such a day was a visit with Isabella Niehaus, stylist and fashion editor, at her dune home with its feet planted in the lagoon.

Bella’s home was the venue for Johnny Hamman’s Slipery Spoon Pop-up Restaurant lunch. Johnny is also creative director for the Aleit group and the combination of taste, flair and a sense of the unusual in both these people had the 40 other guests in raptures.

You have to visualise the setting. Bella’s home is full of surprises and the view has the turquoise of the water wash over you. The large wooden deck reaches out over the sand. Worn Turkish rugs, an eclectic collection of sofas, deep chairs, driftwood and buckets of lavender float above the water, dream-like.

Only then do you take in the long, lavishly colourful table: newsprint for a table cloth, Wonky Wear crockery, assorted coloured glasses, old silver, Bella’s signature polka dot serviettes, stone hearts and string-bound bunches of lavender and rosemary…

Johnny moves about the kitchen with unhurried speed and his magic touch is added to everything. He gets the fire going, garnishes, piles salt on the fish, pipes pink foam onto something, stirs a huge pot with his wooden spoon – and keeps his cool in his lime green shorts and slops.

In the meanwhile I am given a master class in opening oysters – by none other than the West Coast oyster king, Vosloo Pienaar. Bella’s dogs escape to the beach and she is off, barefoot and wet hair trailing behind, to recover them just as the first of the beautiful people arrive.

The menu? Every dish was paired with a Hermanuspietersfontein wine and the combinations were perfection. Here are the recipes for just some of the highlights:

Fresh Oysters served with a Citrus Salsa

Ingredients

Salsa:

2 large oranges

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1/2 cup chopped fresh flat-leaf parsley

1 Red onion finely chopped

3 tablespoons chopped fresh mint leaves

2 tablespoons capers, rinsed, drained and coarsely chopped

2 tablespoons orange zest

1 teaspoon lemon zest

1 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

Directions

Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each. Segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers,orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

Spoon the salsa on top of your Oyster or serve on the side as an accompaniment.

Mossel Bobotie (Serves 8)

Ingredients

3 Onions coarsely chopped

7 Garlic Cloves, coursly chopped

Half a cup of olive oil

3 Table spoons Turmeric

3 Table spoons Yellow Curry powder

3 Table spoons fish Masala Spice

4 fresh Bay Leaves

4 Table spoon Apricot Jam

Juice and zest of three lemons

2L Coconut Milk

2 kg Mossel meat removed from their shells

20 Egg Yolks

Salt and Pepper

One French baguette ripped in to small pieces and toasted crisp

1 Cup toasted flaked almonds

Method

Pre-heat your oven to a 120 ˚C

Fry the Onions and Garlic until golden brown on a low temperature.  Add the Tumeric, Curry Powder and Masala and fry for another five minutes.

Add the coconut milk, Lemon juice and Zest  to the onion mix and bring to a light simmer. Add the Jam and Bay Leaves and Mossels  and allow to simmer for five minutes.

Place the egg yolks in a large mixing bowl and slowly add the Bobotie mixture to the egg yolks mixing thoroughly. Season your mixture to taste

Place the mixture in a large baking dish and place in the oven for one hour or until the Bobotie firm to the touch.

Garnish the bobotie with French baguette pieces and toasted almonds

Whole Salt Baked Line Fish

Ingredients

1 x 450g Line Fish

1kg coase Rock Salt mixed with three Egg Whites

3-4 fresh rosemary sprigs

Method

Preheat the oven to 200˚C

Scale and gut the fish (or you can ask your fishmonger to do this for you).

Place a layer of sea salt in the bottom of a roasting tin large enough to hold the fish comfortably. Dry the scaled, gutted fish with kitchen paper. Stuff the body cavity with fresh rosemary sprigs.

Lay the fish on top of the salt, then cover the fish with the remaining sea salt. The fish should be completely enclosed by the salt. Sprinkle a bit of water on top of the salt (this will help it to form a crust).

Place the roasting pan in the preheated oven and cook for 25 minutes.

Remove the roasting pan from the oven. Break the salt crust with a palette knife. Using a pastry brush, remove the salt crystals from the surface of the fish and from around the fish.

Using a  knife, carefully remove the fish from the salt and place onto a serving plate. Carefully remove the fish skin and fins.

Serve with lemon wedges.

Roasted Giant Sweet Potatoes served with Lemongrass scented Crème Fraiche

Ingredients

5 of the biggest sweet potatoes you can find

Half a cup honey

Half a cup olive oil

3 Table spoons ground cinnamon

3 Table spoons ground ginger

500 ml Crème Fraiche

4 Stalks fresh Lemon Grass finely chopped

5 Table spoons chopped fresh Flat Leaf Parsley

Sea Salt Flakes and Freshly Ground Black Pepper

Method

Heat  your oven to 180˚C

Cut your Sweet potatoes in to 4 Wedges each

Mix you olive Oil, Honey, Ginger and Cinnamon in a large mixing bowl

Toss your wedges in your honey mixture and coat all the wedges thoroughly

Place the wedges skin side down on to a roasting tin and bake in the oven for 45 min to an hour or until soft and golden brown

Remove from the oven and season with salt and pepper

Mix together the Crème Friace, Lemongrass and Parsley. Season to taste

Serve the wedges smothered with your Crème Fraice dressing and serve hot or cold.

Balsamic Panna cotta served with black pepper macerated strawberries

Ingredients

Panna cotta 

2 tablespoons water

1 1/4 teaspoons unflavored gelatin

2 cups whipping cream

1 1/4 cups  full cream Milk

4 tablespoons Balsa

1/2 cup sugar

Strawberries

2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper

Method for the Panna cotta:

Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream and milk in a large bowl to mix. Heat remaining 1 cup cream and 1/2 cup sugar  and Balsamic Glaze in a small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin.

Mix the hot cream-gelatin mixture into cream and milk mixture  in a bowl.

Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

 Method for the strawberries:

Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally.
Spoon strawberries over Panna cotta and serve.

Photos: Annari Nel  www.nellecakes.co.za
Johny: http://www.thealeitblog.com

Sometimes a Serious Affair

Our quarterly Management Meetings at the cellar usually swing between serious and lighthearted moments, because we are a happy bunch together. The highlight is the wine tasting during lunch. Then samples are drawns from the cellar, we hold our glasses to the light, look at the colour, the legs, sniff, swirl, taste and spit and each of us expresses an opinion.

Last week we were scheduled for the same. The new Nr. 3 Sauvignon Blanc and three matured reds were taken from the vinoteque for the tasting.

We had scarcely begun to laud the wine when good old Matt Koffler (our nut man at the market) arrived with a pot full of seafood curry - for the management! What now? Cury and Nr.3 don’t work together…

Mariette is always the brave one and she can pair wine with food like no one else I know.

“Wait a bit, there’s a bit of wooded Semillon blended into this. It should work.”

And did it work! It was as if the wine complemented the gentle flavours of the curry and opened it up - and the other way around, too. Bowls were tipped to sip the last of the sauce .. and we never got to the reds….

Matt says it’s an easy recipe and he is happy to share it because everyone loves it. Now, all that remains is to convince him to prepare it for our market on Saturdays.

Our wine tasting turned out to be a party and I took a couple of snapshots.

 

Seafood Curry

 Prepare stock:

 Simmer together:

500ml fish stock

3 cardamom pods

6 star anise

2 cinnamon sticks

When flavours have been extracted, strain and retain stock

 Fry together:

A little hot oil

1 t  fenugreek seeds

1 c curry leaves

Add:

2 carrots, chopped

1 large onion, diced

1 stalk lemon grass, chopped

2 sticks celery, chopped

½ red pepper

½ green pepper

3 cloves garlic, crushed

And stir until glazed.

 Stir in the following which has been mixed together:

3 T medium curry powder

2 T thickener (cornstarch or flour)

1 T turmeric

Add:

Stock

50ml soya

½ tin chopped tomatoes

1 sachet tomato paste

Dash of sweet chilli sauce

Dash of rice vinegar

½ tin coconut milk

 Simmer until vegetables are soft.

 Add cubed fish of choice, calamari and mussels

 Heat until seafood is just done.

 Add salt and pepper to taste.

Serve with chopped coriander leaves.

Hermanus se Seekospasta op TV!

DEKAT-TV gaan van 9 Oktober op Donderdagaande op die Kyknet-kanaal wees en die eerste paar Kaapse insetsels gaan oor mense en kos van Hermanus. En wraggies, daar vra hulle my om die aanbieder te wees! Vir die eerste shoot was ons by The Burgundy Restaurant waar die entoesiastiese sjef, Rudolf van der Berg, ‘n vinnige, maklike en lekker seekospasta gemaak het wat lekkerder as lekker was. Die filmspan het saam met my die borde leeggelek.

En natuurlik is op Rudolf se aanbeveling ‘n bottel Die Bartho 2010 oopgemaak, wat pas die SA Terroir Toekenning gekry het as die beste wit versnitwyn in Suid-Afrika. Wat wil jy nou meer!

Burgundy Seafood pasta

Wine suggestion: Hermanuspietersfontein, Die Bartho
Preparation time: 20 minutes
Total cooking time: 6 minutes
Serves 2

Ingredients
1 large onion, chopped
3 cloves garlic, creamed
30ml canola oil
1 tsp dashi
6 fresh mussels
6 steamed mussels, out of the shell
8 baby tubes calamari, sliced
8 calamari tentacles
8 small prawns, cleaned
3 tbsp red pepper pesto (pesto princes)
1 cup cream
125ml chopped parsley
250g cooked penne pasta
Fresh watercress or rocket salad to garnish

Method
Prepare a hot pan and add a little canola oil to the pan. Add the onion, fresh mussels and garlic and leave to cook till the onions starts to brown. Add the calamari, tentacles and prawns and fry for another minute or two. Continue to stir well to prevent the ingredients from burning. Add the cooked mussels, cream, pesto and dashi and stir for another minute. The cream will start to thicken, then add the pasta and freshly chopped parsley. Stir through and serve straight away with some fresh watercress or rocket salad.

Chefs file
Any other pasta or pesto of your choice can be used.
Dashi is a class of soup and cooking stock, considered fundamental to Japanese cooking.  Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid. The most common form of dashi is a simple broth or stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi - preserved, fermented tuna) to near-boiling, then straining the resultant liquid. Most people now use granulated or liquid instant substitutes.
Other kinds of dashi stock are made by soaking kelp, niboshi, or shiitake in water for many hours or by heating them in near-boiling water and straining the resultant broth.

    

Impala and lamb shin at the Mount Nelson!

No, I was not invited! But why go to a restaurant if you can cook and eat in? Swartskaap doesn’t only go well with this dish; he also walked off as winner in South Africa’s first Michelin Star cook off at the Mount Nelson Hotel. Best pairing wine of the day with this dish...? Of course, Swartskaap!

The chef of the Mount Nelson Hotel, Rudi Liebenberg, didn’t hesitate to share this recipe with us. Thanks Rudi!

½  whole onion chopped
30g butter100g braised lamb neck meat only100g braised impala shin meat only
1 small crushed garlic clove
1 sprig thyme picked
Crushed black pepper
30 ml port
little lemon zest
30ml braising stock
20g parmesan cheese grated
2 tsp chopped parsley
salt to taste
for crust
10g sesame seeds
10g crushed pumpkin seeds
10g crushed sunflower seeds
10g cashew nuts
50g impala or chicken farce

Method
Heat butter and saute onions until soft, add garlic, add thyme.
Add port the braising liquid.
Reduce by half
Cool mixture
Roughly chop or breakup meat from lamb and impala and combine in a mixing bowl. Add chilled sauce, add cheese, add parley, add zest check seasoning.
Place mixture on cling wrap and roll into a very tight log about 6cm in diameter .
Chill until needed.

Remove from fridge and roll in farce with crushed nuts, roll in foil and bake for 6 – 8 minutes. .
To finish remove from foil and put into the deep fat fryer.
Slice with a serrated knife into 3cm slices and serve as accompanying meat to impala loin.

Dear Martha

There you are enjoying the wonderful English spring. Where were you standing with your flag waving to William and Kate? We followed everything on TV, but couldn’t spot you anywhere!

Easter weekend lived up to its reputation for turning the weather around. On Saturday we had masses of people at the food and wine market, all enjoying the wonderful autumn weather. And then, suddenly, on Sunday it was winter! We had been planning to do those free range ducks left over from Christmas dinner on the weber, but the icy, rainy weather drove us indoors and we decided to turn the ducks into a stew instead. Herbert and Gail were coming for dinner and sitting down to good food with them is always an experience.

Anuta was thinking of doing all kinds of side dishes to go with the duck stew, but finally settled for a freshly crusty loaf to soak up all the juices - the stew contained all the required veggies anyway. We chose Kleinboet 2009 for the dinner and added a cup or two to the stew. Mouth-watering!

Here is the recipe – do try it. I reckon a couple of farm chickens would do the trick as well. I just know that we were all licking our lips and fingers.

And for now – enjoy the daffodils and all that love in the air.

DUCK STEW

2  ducks, fat and skin removed where possible, cut into portions/chunks
250g   light bacon, cut into 1cm strips
3 c  chopped red onions
2 c  thinly sliced carrots
1 c  chopped/thinly sliced celery sticks
500g potatoes, peeled and cut in quarters
salt
flour
20 black peppercorns, crushed
8   juniper berries
2 bay leaves
9 sprigs thyme
½ head garlic, finely chopped/ crushed
1 T  tomato paste
2  c  Kleinboet
4 c  chicken/duck stock
2 c  water

Method

1. Fry onions in some olive oil and remove.
2. Add bacon to saucepan and fry gently for a short period.
3. Toss duck portions in flour and fry until light brown and remove.  (add oil when you think it necessary)
4. Add chopped veg and celery and gently fry/sweat until wilted.
5. Stir in tomato paste.
6. Add red wine to deglaze saucepan.
7. Stir in garlic, salt and spices, stock and water.
8. Add potatoes and duck pieces.
9. Bring to the boil and simmer gently for about 3 hours until meat falls off bones. Serve with crusty bread. Lekker!

Curried couscous for a hurried bride

My second cousin, Jaco, married his Russian bride, Elena Concharova, last week. They met when he was planning a microlight trip in Russia and he learned of the Russian student at Stellenbosch University whom he approached for a couple of phrases and travel tips. It’s a long story, but later we became involved in the wedding which would be held in the botanical gardens in Bettys Bay.

A hurried lunch on a hot day in February over which to finalise all the arrangements called for a quick, easy dish. Anuta served a delicious and simple couscous salad which we have served a few times subsequently and each time guests have left with recipe in hand. Our crisp Nr.7 was a good choice for the hot day and the hurried bride. 

The wedding took place against the backdrop of the magnificent botanical gardens. Mist and rain had arrived to break the heat and allow the plants and flowers to glow and made for lekker kuier in English, Afrikaans and Russian.

The recipe calls for a good number of ingredients, but it’s really easy and quick. Anuta has adapted the recipe on occasion, depending on which vegetables are at hand. It’s also a delicious side dish for chicken and lamb dishes.

1½ cups couscous
1 tablespoon unsalted butter
¼ cup plain yogurt
1½ cups boiling water
¼ cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
¼ teaspoon ground tumeric
1½ teaspoon salt
1 teaspoon freshly ground pepper
½ cup grated, or small diced, carrots
½ cup minced fresh-flat leaf parsley
½ cup dried currants
¼ cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
¼ cup small-diced red onion
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly. Whisk together the yogurt, olive oil, vinegar, curry, salt and pepper. Pour over the fluffed couscous and stir in with a fork. Add the carrots, parsley, currants, almonds and red onions; mix well and taste for seasonings. Serve at room temperature. Goes especially well with mango on the side.

Wood meets wood!

The synergy between the Winemaker of the Year and the Sous Chef of one of the top restaurants in Johannesburg can only result in an unforgetable gastronomic experience. That happened when our winemaker, Bartho (Diners Club Winemaker of the Year 2010), and Juan Fourie of Roots decided to join forces. Imagine this heavenly pairing: a wooded Sauvignon blanc with Juan's smoked Kingklip. Nr.5, our wood-matured and full-bodied Sauvignon blanc meets more wood!




Ingredients (serves 1):

150g   Kingklip (cut into three)
½cup  Oak wood chips        
25g     Dried apricots
25g     Fresh apricots
25ml    Stock syrup
2g        Agar-agar
5g        Coconut flakes (toasted)
3ea      Asparagus heads (blanched)
10g      Rocket shoots
2          Egg yolks
5ml       Water
100ml   Clarified butter
2ml       Truffle oil
Juice of half a lemon
2ml       Dijon mustard

Method:

-    Smoke the kingklip with the oak woodchips for a light smokiness. Keep aside.
-    Soak the dried apricots and then blend them smooth in a food processor until a smooth gel. Keep aside.
-    Blend the fresh apricot and stock syrup together to make an apricot coulis. Put in a pot, add the agar and bring to the boil. Pour apricot mix into a well spray-&-cooked deep dish. Set in the fridge until hard and cut agar jellies into cubes. Keep aside
-    For the truffle hollandaise, add eggs, water, Dijon and truffle oil into a mixing bowl. Whisk to ribbon stage over a double boiler and in a thin stream slowly start adding the clarified butter to the eggs off the heat.
-    To assemble, smear the gel on your plate. Sprinkle with jelly squares, coconut and asparagus. Place kingklip on plate, sauce on the hollandaise and garnish with rocket shoots.

Wayne in his fish slops...

We finally got to meet Wayne Spencer, owner and chef of Hermanos, who would prepare the meal for DEKAT’s 25th birthday feast. Liked the guy immediately. He is accommodating, has a sense of humour and doesn’t take himself too seriously – just like us. He was game to serve his food at this glamorous function dressed in his chef’s hat, shorts and fish slops!

Wayne knows the world of food and has even worked in a Michellin Restaurant in Monaco. He understands balance, flavour, texture, combinations and never forsakes  humour.

He planned the following excellent Overberg menu:

Nuts, roasted over a brazier and served in Dekat cover cones. A mussel pot and salted flatbread with Sauvignon blanc Nr.7. Linefish in a bag with parmesan and a balsamic salad with Die Bartho or Swartskaap. A Lamb stew potjie with Nr.5 or Kleinboet Jan Ellis pudding with Viognier Auslese 

Broffie – coffee with sweetened condensed milk and a splash of KWV brandy

My choice of recipe to share with you is Wayne’s Mussel Pot - surely the best mussel recipe I have ever tried!.

Ingredients

2kg     local fresh mussels
1         onion, in rings
1     chilli, finely chopped
2     cloves of garlic, chopped
A handful of chopped coriander leaves
2     glasses Hermanuspietersfontein Nr.7
125 ml fresh cream

Method

Place mussels in a hot saucepan and add the onions, chilli, garlic and coriander. Stir together well.
Add the wine and cover. Steam for about 5 minutes or until all the mussels have opened.
Add the cream and serve immediately in the same saucepan or a nice big bowl. Remember to pour all the sauce over the mussels.
Try to use fresh mussels for this recipe. Frozen mussels just never taste the same. If using wild mussels you have picked yourself, first steam open and pour off the very salty seawater before adding the other ingredients.

Wayne says:  “I hope this recipe serves you well!”