February 1st, 2012
Vanessa Quellec is the New Yorker with a sweet tooth, mostly because it’s her job to work with chocolate ALL day. Seems almost too perfect, no?
She moved to South Africa in 2010 and has worked with some of our very best. Ille de Pain, The Vineyard and The Roundhouse are all well versed in her skill as a pastry chef. And her pet project at Café Milano was a roaring success as she created an authentic Italian pasticceria.
Vanessa is currently the brand ambassador for Wild Peacock Products and is based out in Stellenbosch. She also flies the flag for Valrhona chocolate, a product that is very dear to her heart.
For those of you who, like Vanessa, cannot say no to the dark, mysterious wiles of chocolate, Cooking With Chocolate is the perfect book for you. This weighty companion includes over 200 recipes and a 1 hour DVD to help you along. OR if you would like to attend one of Vanessa’s demo’s at Chefs Warehouse, there is one happening on the 31st of March. Contact info@chefswarehouse.co.za for more details.
PS: Our friends at Liam Tomlin Food will also be hosting Vanessa on the 8th of Feb as she demonstrates a few of her best kept secrets. For more information contact LTF on info@liamtomlinfood.com.
Tags: Chefs Warehouse, Chocolate course, Cooking with chocolate, Valrhona, Vanessa Quellec
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January 30th, 2012
Since 5BC, olive trees were only found in the Eastern part of the Mediterranean, the “fertile crescent” as it was known in the day. Homer, the heralded Greek poet called it “liquid gold” and Grecian athletes would lather their bodies in it before races. To the people of the Mediterranean, it has been a source of magic, mysticism and wealth. These days olive oil is revered for being the healthier choice. It has been known to reduce chances of cancers and lower cholesterol and blood pressure. And besides making a great natural treatment for hair and skin, virgin olive oil can be used as a dressing for salads, as a drizzle on soups and most simply, with some flavourful balsamic as an appetiser for hungry guests.
4 things to look out for when buying olive oil
- Dark bottle or tin – olive oil denatures when exposed to light.
- “Extra virgin” on the label – means that you will be buying the best quality oil
- A harvest or sell-by date on the bottle – oil does not get better with time.
- An estate name that you can trust – check up on http://www.saolive.co.za/ if the estate in question is registered.
Tags: Adamskloof, allee bleue, Andante, Chefs Warehouse, olive oil, Willow Creek
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January 23rd, 2012
The Liam Tomlin Food Studio in Franschhoek is built as a hands-on space as well as a demo kitchen. With overhead cameras and plasma screens, this venue really is equipped to give you an experience akin to the best international kitchen.
Liam has designed a range of a demo courses called the “Chef’s Table” in which you would pop round to LTF and watch him prepare the dishes. His excellent team of chefs would then prepare, plate and serve those dishes, giving you the full experience.
The next class is on Friday the 27th of Jan when Liam will be showing guests how to celebrate the Chinese New Year through food. Visit www.liamtomlinfood.co.za to find out about more classes and how to reserve your seat.
Tags: Chefs Table, Cookery School, franschhoek, Liam Tomlin, Liam Tomlin Food
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January 19th, 2012
Keeping your knife in tip top condition is a must for any would-be chef. Slicing through the skin of a plum tomato is usually the ultimate test for blunt blades.
Liam’s knives are kept in that hot-knife-through-butter state by a company called New Edge. Our friend Donavon Coetzee is the master knife sharpener and uses a hand sharpening technique to shine up straight blades, blunt scissors and even bread knives. The man really is the best at what he does and if you’ve got a few blades that need some TLC drop them off with us on a Monday or Tuesday morning and by the time your work day is done they will be your best friend come dinner time.
Large Chef’s knives cost R35 and small ones cost R25. Feel free to enquire about any other tools you might have.
Tags: Chefs Warehouse, knife sharpening, New Edge
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January 19th, 2012
We invited Kamini Pather to join us for the Italian Feast class. Click the image to read what she had to say…
Tags: Hands on class, Italina Feast, Kamini Pather, Liam Tomlin Food
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January 13th, 2012
Here at Chefs Warehouse we keep an array of fresh spices. The cabinet is what dreams are made of, some might say, and when peering down into the spice draw, the thing that drew my attention was the earthy, red hue of Sumac.
Traditionally used in North African cuisine, this spice adds a citrus note to any dish. It’s made from the flower of the plant, which is crushed into this delicious powder. We tried it out in this tomato and pomegranate salad we found in Silvena Rowe’s Purple Citrus & Sweet Perfume.
Serves 6
Preparation: 10 minutes
Ingredients:
6 ripe plum tomatoes
seeds of 1 pomegranate
¼ C olive oil
2 T pomegranate molasses
1 t ground cumin
sea salt and freshly ground pepper to taste.
Method:
- Slice the tomatoes and place in a large bowl
- Add the pomegranate seeds and combine
- Mix together the olive oil, pomegranate molasses, sumac and cumin in a bowl and pour over the salad.
- Season with salt and pepper.
Tags: Chefs Warehouse, recipe, Silvena Rowe, sumac
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January 12th, 2012
We’re proud to announce that we now stock these truly exquisite pieces of natural slate designed by Guy Degrenne. This French designer started his career by designing flatware in the Vire Calvados, the “Valley of the alloys”. Since his passing in 2006, he has left his legacy of superb design in the hands of some talented craftsmen (and women) who continue in his footsteps.
Adding an air of sophisticated dramatics to your table has never been easier. Pop round to the shop to have a look. Prices range from R125 for the 25cm round piece and R250 for the 10×10cm square, perfect for an amuse bouche or canapé.
Tags: Chefs Warehouse, Product, Slate
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January 10th, 2012
Set in SA’s capital gourmand, Franschhoek, the collaboration between Chefs Warehouse and Leopard’s Leap wine has created the Liam Tomlin Food studio, which is setting a new standard for culinary experiences here in South Africa.
Sign up for a demonstration by Liam himself in an area that is designer with Chefs Warehouse in mind. Lashings of our signature red, natural wood and quirks such as the colander lampshades give the space a fun, yet sophisticated look and feel.
This demonstration area is quite something to behold as Liam, takes center stage to show patrons the techniques during hands on classes, which allow people to get involved with the process. Twenty-four cutting edge work stations, equipped to international standards, will give the participants an all access experience of the culinary world. The other option is to join us for a chef’s table demonstration that will show case cuisine from various genres, which the team at the back-of-house plate and serve. It’s a seamless expression of craft and skill and when paired with wines from Leopards Leap it becomes a multi-sensory experience.
To receive news about the upcoming classes offered in Franschhoek, sign up for the newsletter. You can also keep in touch with us by following us on twitter @liamtomlinfood or by dropping Ingrid an email at info@liamtomlinfood.com.
Tags: Chefs Warehouse, cooking classes, Franschoek, Liam Tomlin Food, LTF
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December 29th, 2011
If you want to impress your holiday guests then start with breakfast. Nothing beats the aroma of quality coffee that is ground on the spot, but freshly made juice is a close second as a morning refresher.
The Moulinex juice extractor in ruby red and black premium stainless steel finish offers 1000 watts of power. It makes fresh juicing a breeze, without a lot of mess.
Other nifty features? An extra wide feeder tube eliminates the need to chop fruit and vegetables into pieces initially, while a stainless steel filter avoids wastage by always extracting the maximum amount of juice. The two-litre pulp container is easy to clean, and has the capacity to hold a lot of pulp before it has to be emptied. A metallic safety lock system cuts power if the machine isn’t properly assembled. And the decider: a 1.25-litre jug has a clever foam separator, so there is no foam when your juice is poured into the glass.
R995 at Chefs Warehouse.
Tags: Chefs Warehouse & Cookery School, juice, Liam Tomlin, moulinex
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December 20th, 2011
From Eva Solo, the ‘My Tea’ teapot is the perfect Christmas indulgence for an early riser. Use it first thing in the morning or for a late-night cuppa. A small yet ample teapot for one, we also sell a set of two Eva Solo ‘My Tea’ Thermo Asian-style porcelain tea cups if you’d like to include others in your tea-drinking ritual.
My Tea cleverly combines a teapot-and-cup into the design. It’s drip-free and holds 750ml of liquid. Made of white porcelain with a stainless steel handle and black silicone accessories, it’s dishwasher-safe. R615. The separate Thermo tea cups have silicone grip bases so they won’t budge. R260 for two cups.
Chefs Warehouse is open every day this week from 9am to 5pm. Try us for last-minute Christmas shopping from 9am til 1pm on Saturday December 24th. We reopen on Tuesday January 3rd.
Tags: Chefs Warehouse & Cookery School, eva solo, Liam Tomlin, teapot
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December 15th, 2011
Whether you’re shopping for Christmas presents or keen on some new visual excitement in your own kitchen, this Scandinavian wonder won’t disappoint.
A Finnish design classic that is as functional as it is beautiful. The Iittala Sarpaneva Cast Iron Casserole sells at Chefs Warehouse at R2785.
The pot’s simple genius lies in its detachable wooden handle shaped like a branch. The handle can be used to stir, or to lift the lid or the entire pot when the cast iron heats up. Use the Sarpeneva casserole on top of the stove or braise slowly inside the oven. Resist if you can…
Tags: casserole pot, Chefs Warehouse & Cookery School, iittala, Liam Tomlin
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November 30th, 2011
You might remember the childhood tale about the Gingerbread Man. He runs, runs as fast as he can… first from a little old woman and then a little old man. And then oh dear… the feisty character is eaten by a cunning fox. The End.
At Chefs Warehouse we have everything you need to create delicious gingerbread men. Many European Christmas traditions include these spiced biscuits, and children everywhere love the idea of edible Christmas tree decorations.
This non-stick steel baking tin contains shapes for six gingerbread men, each with three buttons. R285.
Tags: baking items, Chefs Warehouse, gingerbread, Liam Tomlin
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November 24th, 2011
If you’re anxious about hosting Christmas and aiming to wow family or friends with festive flair, this is one cooking session you shouldn’t miss. Sign up for our ‘Christmas lunch with Liam‘ class on Saturday 10th December.
Join Liam for a bit of Christmas kitchen fun as he shows you how to prepare festive lunch classics. Naturally he’s updating old-style dishes with a refreshing modern twist.
Liam’s culinary routine will touch on tasty seasonal starters such as poached crayfish tail with a mango and basil dressing, before moving on to tasty traditional main courses. But don’t expect run-of-the-mill fare. He will prepare the likes of honey-roasted ham hock, his unique take on turkey, plus stylish vegetable accompaniments. A special Christmas sweet surprise will finish off the meal.
Seven to eight dishes will be demonstrated and paired with wines.
Saturday 10th December, 10am – 2pm. R650pp.
Contact (021) 422 0128 to book your seat.
Tags: Chefs Warehouse & Cookery School, christmas, cookery classes, Liam Tomlin
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