Archive for March, 2011
Tuesday, March 29th, 2011
The wine tumbler is the perfect antedote to wine snobbery. Yes, it’s great to have beautiful stemware, but it’s also great to sometimes just splash some wine into a tumbler and enjoy in a casually sophisticated manner. These Bodum tumblers have been thoughtfully created in a modern minimal design to look as good on your table as stemware. The clever ribbed grip area ensures you the glass won’t slip out your hand and also minimizes transfer of heat, keeping your wine at optimal temperature for longer. The high quality borosilicate glass doesn’t stain and is both dishwasher, microwave and freezer safe (though we honestly don’t recommend microwaving or freezing wine).
Chefs Warehouse now has the white wine tumblers (R105 each), red wine tumblers (R115 each) and Champagne tumblers (R95 each) in stock.
Tags: bodum, cape town chefs shops, Cape Town cooking classes, Chefs Warehouse, Liam Tomlin, wine tumblers
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Friday, March 25th, 2011
DV Chocolates was born out of a desire to produce chocolate in the techniques of the Old World, using no artificial colour, flavourings or vegetable fats. In their small factory in Hermanus the De Villiers family optimally roasts cocoa beans they source from 5 countries (which they shortlisted down from 25 countries). Produced in small batches to ensure ultimate quality, DV are one of a handful of ‘bean to bar’ chocolatiers in the world. Their range of single origin chocolates are based around the flavours of the bean and how they vary from region to region, namely Trinidad, Rio Caribe (Venezuela), Caracas (Venezuela), Sao Tome and Madagascar. Chefs Warehouse is proud to now stock this superb range of chocolates.
Tags: Chefs Warehouse, dv chocolates, dv chocolates hermanus, Liam Tomlin, single origin chocolate
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Thursday, March 24th, 2011
Tonight there’s a foodie auction going down in Cape Town. That’s right, some of the best names in the food and drink world have donated items or events that will be auctioned off to raise awareness and funds for the IkamvaYouth, a township-based volunteer-driven project that improves children’s grades in high school and helps them gain access to tertiary education.
Chefs Warehouse has offered a four-hour class as part of our Around The World With Liam course. There are also great things up for auction from The Test Kitchen, Bread & Wine, Le Creuset, Societi Bistro, The Mount Nelson, Leopard’s Leap and more. The full list of items is here: foodie_auction_catalog.pdf
If you would like to contribute to a very worthy cause, head down to the Book Lounge at 71 Roeland Street at 18.00 this eveing. Bid on some great foodie items and get entertained by host comedian Rob van Vuuren. All monies raised this evening go to IkamvaYouth,
For more information, visit the IkamvaYouth website here.
Tags: book lounge, bread & wine, Chefs Warehouse, IkamvaYouth, Le Creuset, Leopard's Leap, Liam Tomlin, Societi bistro, The Mount Nelson, The Test Kitchen
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Wednesday, March 23rd, 2011
Mauviel quality cookware has been made in the Normandy village of Villedieu-les-Poeles since 1830. By following the highest manufacturing standards they’ve earned a solid reputation and theirs is the cookware of choice for many professional kitchens throughout the world. Their two-layered copper range is made from 10% stainless steel as in inner lining and 90% copper on the outside, since copper heats more evenly and faster than other metals. They’re also easy to clean, but perhaps more than that, Mauviel undoubtedly makes some of the most beautiful cookware you’ll find. Chefs Warehouse has a range of copper pots and saucepans, starting at R1770. Come browse our selection, as well as other fine cookware.
Tags: Cape Town cooking classes, cape town cooking products, Chefs Warehouse, cookware, Liam Tomlin, mauviel south africa
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Tuesday, March 15th, 2011
At the Constantia Fresh wine festival held on the lawns of Buitenverwachting a few weeks ago, the wines were all paired with food. A standout amongst the celebrated chefs was Bertus Basson of Overture. He dished out two mind-blowingly delicious items: pork rillette cakes with anchovy mayonnaise and crispy duck pieces with cauliflower foam. They were just a small sign of the talents the man has, talents that have seen him win several personal accolades as well as his restaurant a place in the Eat Out Top 10 restaurants in the country.
A look at some of the items from Overture’s menu impresses further: Variations of beetroot, mustard cream & balsamic onion; Entrecote, parsnip, parsnip puree & pomme cocottes or the Lime meringue “pie” with lime ice cream. His food isn’t caught up in it’s own glory. Bertus’ focus being on food that is creative and fresh yet simple.
The menu for Bertus at Chefs Warehouse…
Sautéed chicken hearts , gnocchi, salsa verde & fennel.
Traditional Gazpacho, basil ice cream & olive.
Roast line fish, sweet corn, scallops, puffed rice, soy glaze & coriander.
Vanilla and Grand Marnier soufflé.
Bertus will host a three-hour long cooking demonstration at Chefs Warehouse on March 28th where these dishes will be paired with wines to make an enjoyable evening of haute cuisine. The class runs from 6h30pm – 9h30pm, cost R575pp.
Tags: bertus basson, Chefs Warehouse, cooking classes, guest chef, Liam Tomlin, overture restaurant
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Friday, March 11th, 2011
Induction cooking utilises electromagnetism to generate heat and cook your food. If that sounds like something out of science class, well, that’s because it’s rather scientific compared to the standard electric element or fire methods of generating heat. Simply put, an induction cooker generates an electromagnetic field between itself and the pot or skillet, thus creates a flow of energy causing heat. This can be adjusted instantaneously and the heat doesn’t pass outside of the pan or pot or the cooker, making it an incredibly safe form of cooking.
Chefs Warehouse has in stock several induction cookers. This single counter cooktop by CookTek is the flagship of their range. It offers fine control of power, a touch sensitive control panel, digital time with alarm and keypad lock to prevent your kids (or other kitchen muddlers) changing the cooking settings accidentally. It’s also easy to clean and has an automatic shut-off feature to prevent overcooking. More than that, it also looks quite futuristic, which is pretty cool.
Available at Chefs Warehouse for R17,400.
Tags: cape town induction cooking, Chefs Warehouse & Cookery School, cooktek, induction cooking, Liam Tomlin
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Wednesday, March 9th, 2011
Hugh Fearnley-Whittingstall is known as the face of the River Cottage series of television shows and cookbooks, the name coming from the original gamekeeper’s cottage on a farm in Dorset, England. There’s been several shows and books, and Fearnley-Wittingstall has become a famous and loved figure in the food world, his farm-to-plate mentality much in line with the responsible eating movement.
This River Cottage Family Cookbook written by Fearnley-Whittingstall and Fizz Carr has been out for a couple years and is bound to stick around for many more. Unlike other books that attempt to bring the entire family into the kitchen, this one isn’t focused on super-easy, super-healthy or super-exiciting looking food. It’s rather a combines a bit of all these but remains firmly grounded by Fearnley-Whittingstall’s approach to making good, simple and wholesome food. This isn’t kids food, but good food you can get the kids to help you make.
From making butter to curing meat, working in the veggie garden and cooking great recipes, this might achieve where other family cookbooks might have failed you. It’s a great way to get your children into the kitchen and interested in (GOOD WHOLESOME) food at an early age. Well explained and written and supported by beautiful photographs and layout, it’s the perfect family cookbook.
Tags: Chefs Warehouse, fizz carr, hugh fearnley-whittingstall, Liam Tomlin, river cottage, the river cottage family cookbook
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Tuesday, March 8th, 2011
We’ve got a chest of drawers at Chefs Warehouse where we keep those useful kitchen utensils, the small things that you always find you need but often seem to go missing. Sometimes it’s the small things that can cause bigger mayhem, like when your wooden spoon breaks halfway through cooking risotto – not ideal. Yes, we stock plenty of cookbooks and mixers and crockery, glassware and more important things for your kitchen, but we also have those little things, the unsung heroes of the kitchen. From the wooden spoon to the lemon zester, they’re all here.
Wooden spoons from R30, whisks from R95, Mundial pairing knives from R45, butcher’s steels from R480, tasting spoons R45 and assorted shapes of pastry cutters from R15… and every other little thing you might need.
Tags: cape town cookery schools, Cape Town Cooking Courses, chefs shop cape town, Chefs Warehouse, kitchen goods, kitchen utensils, Liam Tomlin
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Friday, March 4th, 2011
Custom made for Chefs Warehouse is this new spice rack that’s just arrived. Built from durable ash wood, it has 12 spaces for glass spice jars making an easy way to keep spices fresh and on hand in your kitchen. If you buy your spices fresh from a market then this is a great way to avoid bags of spice cluttering up your kitchen counter or cupboard. You can purchase the entire rack with 12 glass jars for R1,090. Additional glass jars, should you need, are R15 each.
And if you weren’t aware, we’ve got an entire spice collection here at Chefs Warehouse. Cardamom, sumac, birds-eye chili flakes, pink peppercorns, juniper berries, star anise, fennel seeds, curry powder, cajun spice, mustard seeds, zhatar… you name it, we’ve probably got it here. So feel free to ask us to fill the spice jars for you with a range of useful spices to make it an even more worthwhile purchase.
Tags: cape town cooking schools, chefs classes, Chefs Warehouse, cooking classes, cooking schools, fresh spices, Liam Tomlin, spice rack
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Thursday, March 3rd, 2011
By the authors of the comprehensive Italian recipe book, The Silver Spoon, this is an enchanting look at how Italian’s truly make the most of their summer. From the produce to the people to the regions and their various festivals, the book covers a lot. Chapters outline how food is eaten, from picnics to barbecues to light lunches, and the recipes are written in a short and succinct manner, but easily understood by anyone that knows their way around a kitchen. Even if you never use a recipe, it’s a beautiful book to have, but that would be a travesty, since there are some great recipes in here, and they’re beautifully photographed. If you know someone that has a weak spot for Italian, you could do a lot worse than get them Recipes from an Italian Summer as a gift.
Tags: cape town chefs gear, cape town cook books, Chefs Warehouse, cook books, Liam Tomlin, Recipes from an Italian Summer
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