Archive for November, 2010
Monday, November 29th, 2010
The mypressi TWIST is the most portable espresso machine in the world. Just add fresh coffee (or a pod), pour in some hot water and pull the trigger. The handheld device uses small gas canisters that deliver the required pressure (135 psi) to create a clean coffee every time, and with perfect crema. Each canister can make 8 shots, or 4 double-shots.
This is the machine that Wine Spectator magazine in the US said produced “the best shot of espresso we’ve had from any portable and most counter-top machines.” And it’s small enough to fit in most handbags… that’s revolutionary.
Works with regular ground coffee and Red Espresso.
Available at Chefs Warehouse for R1,600.
Tags: Cape Town, Chefs Warehouse & Cookery School, Liam Tomlin, mypressi twist, portable espresso machine
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Wednesday, November 24th, 2010
’20 Great British Chefs, 100 Great British Recipes.’ That’s the tagline to this book which pretty well sums it up: a celebration of great British culinary talent. Taking recipes from the country’s top chefs, some well known and others new to people, the book gives an informative summary of each chef and then outlines five of their signature recipes.
The variety in recipes showcases just how far British cuisine has come, from the London Michelin-star spots to the small town gastropubs. If you’re in any doubt, look at recipes like Boned and Rolled Pig’s Head with Roasted Langoustine Tails and Crispy Pig’s Ear Salad (Tom Kitchin). Or how about Crab and Spinach Salad with Vinaigrette of Artichokes, Green Beans, Cockles and Chives (Bruce Poole). These and other recipes from chefs like Jason Atherton, Marcus Wareing, Atul Kochhar and more find a home in a book that anyone with a keen kitchen interest will enjoy.
Available at Chefs Warehouse for R420.
Tags: british cooking books, cape town cookbooks, cape town cooking school, Chefs Warehouse & Cookery School, cookbooks, cookery books, Liam Tomlin, yes chef, YesChef!
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Thursday, November 18th, 2010
Capers. Little salted Mediterranean flower buds, they are tiny but packed with a strong, salty flavour. Commonly used in Italian and Provencal cooking, and often in sauces for fish, like salsa verde, they’re also the ingredient that makes steak tartare a superb dish rather than just raw meat. Stock up on capers from Chefs Warehouse. We have imported capers, both salted and in brine.
Another great ingredient, also small but intense, is kaffir lime leaf. From a type of lime grown widely in South East Asia, they add a very distinctive taste to dishes. While the lime itself can be used for juicing, it’s the leaves that are now a recognizable flavour worldwide. Add as you would bay leaves to curries, soups or simply crushed as a condiment. Also particularly good with fish dishes. Historically, kaffir lime was used in Singapore when washing hair, for it’s scent, and in Thailand it was believed to ward off evil spirits. Not sure about the spirits, but the leaves taste great in some green Thai curry.
Tags: Cape Town cooking classes, capers, Chefs Warehouse, kaffir lime leaves, Liam Tomlin, specialty foods
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Wednesday, November 17th, 2010
Liam has a kilogram of fresh truffles on their way, so to celebrate will be hosting a class focused entirely on this luxurious delicacy. The truffles he’s bought are imported from Umbria in Italy, and are the Autumn truffle (also known as the Burgundy truffle). Stronger than the summer truffle, they have a dark brown veined interior and that distinctive, rich truffle flavour. These days truffles are harvested with the help of specially trained dogs that sniff them out – the traditional method of using pigs has been discarded since they seemed to eat their find too frequently.
Liam will take guests through various ways to use truffles in salads, sauces, desserts and other dishes, as well as infuse into risotto rice, eggs and polenta. Guests will sample the various truffle dishes along with La Motte sparkling wine during the class, and as per usual, full recipes and notes will be given to take home. Fresh truffles will also be available for purchase after class.
This truffle class is hosted on 18th December from 10am – 2pm. Cost per person is R900.
Tags: autumn truffle, Cape Town cooking classes, Chefs Warehouse & Cookery School, fresh truffles cape town, La Motte, Liam Tomlin, truffles
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Tuesday, November 16th, 2010
If you want pure indulgence, don’t think caviar or Champagne – there’s nothing quite like truffles. Chefs Warehouse has their hands on some truffle treats. Firstly, these little black truffles that are preserved in glass jars. Just the thing if you’re in need of truffle but can’t get your hands on anything fresh – a common problem for chefs and home cooks, especially down here in South Africa. They keep for years if unopened, but best use them quickly once opened (which shouldn’t be a problem).
Then another one – truffle juice. Or ‘Jus de Truffes “Delices,” as the French labeling says it. Made from pressed black truffles, you can simply add this juice to sauces, risotto, pasta, eggs or other dishes to bring that rich, pungent truffle flavour. Not a bad thing to have on hand in the kitchen if you’re wanting to impress someone…
Liam will also be hosting a class on cooking with fresh truffles at Chefs Warehouse on the 18th of December… more on that shortly.
Tags: Chefs Warehouse, cooking classes, fresh truffle class, Liam Tomlin, preserved truffles, truffle juice, truffles
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Monday, November 15th, 2010
Produced from the almonds of the argan tree, a rare tree indigenous to the south-west of Morocco. The tree is apparently a relic from the Tertiary Age, which is over 2 million years ago. Cold-pressed argan oil is prized for it’s various nutritious and medicinal properties, and only through international marketing and sales of this oil has the endangered argan tree been saved.
But perhaps most interesting is the traditional method in Morocco for harvesting the almonds. The undigested almonds are plucked from the faeces of goats that climb the argan trees to eat them. Not your usual harvesting technique, and unlikely in use today to make this oil, but a good story nevertheless.
It adds a unique hazelnut-like taste and can be used in dressings, couscous dishes or as a dipping oil for bread. Chefs Warehouse is possibly the only place you can get your hands on this stuff in South Africa. R275 for 150ml.
Tags: argan oil, argan tree, Chefs Warehouse & Cookery School, goats, Liam Tomlin, morocco
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Monday, November 8th, 2010
Ever been to a great seafood restaurant (anywhere in Europe or the US) and seen a table get served the seafood platter? Usually, the waiter stacks up wide bowls filled with ice and overflowing with seafood, one on top of the other, a seafood tower that resembles some sort of Neptune wedding cake. It’s generally very impressive and makes all the other tables in the restaurant feel rather inadequate, with their ordinary plates of food. Well, Chefs Warehouse has procured the ultimate seafood stand, from Paderno. Made in shiny stainless steel, with built in tripod and a base platter, you can now impress guests with your own seafood tower at home. Price at Chefs Warehouse: R1650.
And to compliment this stand, why not get the ultimate shellfish set from Laguiole. This Jean Dubost Fruits de Mer set, which includes claw crusher, lobster pics and an oyster knife, is available for R650. Just the thing you’ll need for a cracking seafood feast this Christmas. Well, that and a few bottles of bubbly, of course.
Tags: Chefs Warehouse & Cookery School, jean dubost fruits de mer, laguiole, Liam Tomlin, paderno seafood stand
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Tuesday, November 2nd, 2010
Hold your tongue! Liam took participants through a class on offal on Saturday as part of his 20-part Basic Techniques & Methods of Cookery course. On the menu was Spicy Duck Sausage with Celeriac, Mustard & Horseradish, Roasted Calves Sweetbreads with Lyonnaise Tart & Sauce Soubise, Stuffed Pig’s Trotters, Poached Veal Tongue with Parsley Puree & Truffle Dressing and Duck Liver Parfait.
On the wine front, we had some superb wines from Elgin-based Iona Vineyards. Guests enjoyed the Iona Syrah, the Cabernet Sauvignon/Merlot blend and the Chardonnay. Owner Andrew Gunn acquired the property in 1997 and it’s a rare gem, surrounded by the Kogelberg Biosphere Reserve and just a few kilometres from the ocean. They won critics over since they launched their Sauvignon Blanc in 2001, but the entire range is worthy of applause. If you have a chance, head out to the farm. It’s a beautiful drive and well worth a visit. www.iona.co.za
If you feel like you’re missing out, Liam’s next Basic Techniques & Methods of Cookery course commences on 10th November. Click here for more info.
Tags: Basic Techniques and Methods of Cookery, Cape Town cooking classes, Chefs Warehouse, cooking schools, iona vineyards, Liam Tomlin
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