Posts Tagged ‘Cape Town cooking classes’

Tomato and Basil Consommé

Saturday, September 1st, 2012














To coincide with Spring day and our Tomato class coming up soon we thought this might get the Spring in your step .


Serves 4

Although not a true consommé it is crystal clear and intensely flavoured. The tomatoes must be slightly over ripe for the tomatoes to release all of their juices to receive maximum yield from them. With the addition of gelatine the consommé can be turned into a jelly to use as the base for terrines. It can also be used as a stock for tomato risotto as it reduces during cooking it will give an intense flavour to the finished dish.


2              kg            Over-ripe, vine ripened or plum tomatoes.

3                              Shallot, sliced

1                              Clove of garlic, peeled and crushed

3                              Sprigs fresh chervil, roughly chopped

3                              Sprigs fresh tarragon, roughly chopped

1                              Small bunch fresh basil, roughly chopped

100          ml            White wine

25            ml            Chardonnay vinegar

Pinch Maldon sea salt

Pinch sugar

80            g              Tomato concasse

20                            Picked leaves baby basil

20                            Picked leaves baby tarragon

24                            Slices black olive


Freshly ground pepper


Core the tomatoes and roughly chop.  Place in a bowl with the sliced shallot, garlic, roughly chopped herbs, white wine, sea salt, sugar and a twist of freshly ground pepper.  Mix the ingredients together and pulse briefly in small batches in a food processor – just to break down and to release the juices from the tomatoes. Refrigerate for 4 hours to allow the flavours to infuse.  Transfer the contents of the bowl into a double-layer of muslin cloth and tie it up as tightly as possible.  Place in a sieve over a large bowl to catch all the juice released from the tomatoes and return to the fridge for 1-2 hours. Press gently from time to time to extract as much liquid as possible.


The tomatoes will have released all their juice and the sediment will have dropped to the bottom of the bowl.  Using a coffee filter paper carefully decant the consommé into a clean bowl taking care not to disturb the sediment on the bottom.  Discard the sediment and tomato pulp.


The consommé can be served either hot or cold.  If serving hot, place the consommé in a saucepan and gently warm over a very low heat.  Lightly season the tomato concasse with salt and freshly ground pepper and spoon into a soup bowl.  Pour over the consommé and garnish with the picked basil and tarragon leaves and slices of olive.

Upcoming Classes: Grab a Seat While You Can.

Thursday, April 7th, 2011

Much happening, so here’s a list of the classes coming up here at Chefs Warehouse to keep you in the loop. Liam’s ‘Around The World’ course is proving to be a hit, so keep an eye on the dates for the next installment of classes…

Neil Jewell – exploring the pig with this popular charcuterie expert. 12 April. SOLD OUT.

Great Domains – an evening of superb foreign wines and Liam’s cooking. 14th April. SOLD OUT.

Around The World With Liam: Japan – the best of Japanese cuisine in a four hour class. 16th April. 10AM – 2PM. SEATS AVAILABLE.

Peter Tempelhof & Adam Mason – answering the question of:”What is this molecular stuff?” 12th May. SOLD OUT.

Knife Skills With Liam - hone your methods and techniques with the blade. 14th May. 10AM – 2pm. SEATS AVAILABLE.

Around The World With Liam: Spain – exploring the culinary sides of Espana. 21st May. SOLD OUT.

Around The World With Liam: South America – Liam takes participants through the various dishes from this eclectic region. 18th June. 10AM – 2PM. SEATS AVAILABLE.

For more information on any of these, visit our website

Bodum ‘Fyn’ Wine Tumblers.

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.

Mauviel Cookware.

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.

Bertus Basson at Chefs Warehouse.

Monday, February 14th, 2011

Bertus Basson, famed chef at Eat Out Top 10 restaurant Overture in Stellenbosch is coming to host a class at Chefs Warehouse on 28th March. The Overture motto might be “perfection is often strived for but never achieved,” but Bertus is on a mission to prove that incorrect. He worked in London at Michelin-starred Chez Bruce, won the South African Chaine des Rotisseurs Junior chefs competition upon his return and has since represented South Africa in the national culinary team on three occasions.

Liam describes Bertus’ cooking as “simple, creative and fresh,” and if you want to see Bertus in action, get some pointers and enjoy some of his food, here’s your opportunity. The demonstration class will run in the evening on the 28th March, from 6h30pm – 9h30pm. More details and menu to follow soon.

Valentine’s Day Cookery Class (oh, single folk only).

Tuesday, December 14th, 2010

If you’re lucky enough to be single on Valentine’s Day, it means more than saving money on gifts and that frantic search for a romantic candlelit dinner venue . It also means you can attend Liam’s Valentine’s Day cookery class. What’s it all about? 10 single men, 10 single women. A full four-course menu focused around indulgence. Think oysters, caviar, crayfish, strawberries, chocolate and more. And there’ll be plenty of bubbly and other wines paired with the food.

Not only do guests get to watch Liam in action, cooking up some superb dishes (which they’ll also get the recipes for, naturally), but they also get to enjoy the dinner, avoid any awkward being-single-on-Valentine’s-Day feelings and rather have a fun night with a great group of people.

14 February 2011. R700 per person. Bookings now open. Singles only.

Around The World With Liam.

Thursday, December 9th, 2010

Around The World With Liam is a 10-part cookery course where Liam explores the cuisine from, well, all over the globe. Having worked in over ten countries during his career, he has some unique insights and experiences from which to draw from. The course will be held over 10 months in 2011 and will cover cuisines from all over Europe, Asia and elsewhere. It will follow the usual demonstration format, and each class will feature wine pairings and guests will receive full recipes.

More information to come on the individual courses, but the dates are as follows:
19 February – Thailand
19 March – Italy
23 April – Japan
21 May – Spain
18 June – South America
23 July – Switzerland
20 August – Morocco
17 September – Vietnam
22 October – France
19 November – the British Isles

Individual classes can be taken for R650 per class, or all the entire 10-part course for R5850. Bookings now open.

Small But Powerful: Capers & Kaffir Lime Leaves.

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.

Fresh Truffle Cooking Class.

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.

Nose to Tail.

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.

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.

A Week With Liam.

Wednesday, August 11th, 2010

Liam is hosting five demonstration classes over a single week where he’s going to cover the essentials from his 20-part course. Aside from the chance to watch him prepare some incredible dishes – and eat them – participants will get insights into ingredients, methods and clever tips to help them get the same results in their own home kitchen. Content will run through stocks, consommés, sauces, dressings, preparing shellfish, butchering meats and their preparations (confit, balontine and more) as well going over desserts like ice cream, sorbet and sweet sauces. In short, you’ll go from novice to kitchen superhero in five days. The class runs from Monday, August 23rd – Friday, August 27th, each class lasting from 10AM – 2PM. We have only a few spots left, so please contact Chefs Warehouse to book a place. Cost is R3,500 per person.

The Art of Food & Wine Pairing.

Thursday, August 5th, 2010

Every so often you get an event that warrants true indulgence. Last night was one such night. Sommelier Mia Martensson from The Winery of Good Hope was here to host an evening of wine and food pairing at Chefs Warehouse. We knew it was going to be good. But it was even better than expected. Liam didn’t hold back with his dishes, the wines were outstanding and everyone got into the swing of things. How could they not, with a menu that was, well, it’s difficult to describe, so we thought we’d just let you have a look yourself…  (And if you missed it, don’t worry, we’ll be doing more!)

Plain, Salty, Spicy Popcorn

NV Silverthorn Brut, The Green Man WO Robertson

Mussel and Saffron Velouté

2009 The Winery of Good Hope Chenin Blanc WO Stellenbosch

Tarte Tatin of Shallots with Goats Cheese & Walnut Dressing

2009 The Winery of Good Hope Chenin Blanc WO Stellenbosch

Marinated Salmon with Preserved Ginger & Spring Onion

2008 Radford Dale Chardonnay WO Stellenbosch

Roast Fillet of Salmon with Shallot and Parsley Salad and Bone Marrow Jus

2008 Radford Dale Chardonnay WO Stellenbosch

Peking Duck Consommé

2008 Radford Dale Freedom Pinot Noir WO Elgin

Duck Rillette

2008 Radford Dale Freedom Pinot Noir WO Elgin

Peppered Loin of Venison with Spätzle

2006 Radford Dale Shiraz WO Stellenbosch

Roast Venison with Celeriac Puree, Chocolate Sauce

2006 Radford Dale Shiraz WO Stellenbosch

Fig Carpaccio with Blue Cheese and Hazelnut

2008 Radford Dale Vine Dried Viognier WO Stellenbosch

Lemon Posset, Cherry Compote, White Chocolate

2008 Radford Dale Vine Dried Viognier WO Stellenbosch

The Perfect Chef’s Jacket.

Wednesday, July 21st, 2010

Liam has custom-designed the perfect Chef’s Jacket, now available at Chefs Warehouse. The consummate professional chef needs a jacket to match, and this is the one. Made from 100% cotton, each jacket is individually hand made. Features include hand-rolled buttons, air vents under the arm for ventilation, turn back cuffs and a small pocket on the sleeve for your tasting spoon.

These superb chef’s jackets are available in small, medium or large, and can be either be short-sleeved, or long. We can also embroider your name and/or restaurant brand where you’d like on each jacket. Available from Chefs Warehouse now at R550 per jacket.

Chefs Warehouse Goes Bizerca.

Thursday, July 15th, 2010

Sometimes it’s madness at Chefs Warehouse, helping shoppers find the perfect gift, sourcing the perfect chef’s jacket and planning for a last-minute private dinner. We do always look forward to our guest chef classes, where we (and you) get to watch a professional come in and show us how to make some awesome dishes. Laurent Deslandes from Bizerca is next up, hosting a class next week Thursday when he’ll be showing off what his philosophy of cooking is all about.

Dishes on the menu include Seafood Soup with Prawn Agneli, Beef Fillet Tartare with Pommes Dauphine and Soft Centre Chestnut Pudding with Chocolate & Kahlua Sorbet. Wait, let’s just take a moment to let how delicious that sounds actually sink in. Done? Okay, good. Well, if you’d like to come to Chefs Warehouse and meet the charming Frenchman, taste his culinary creations and enjoy some fine wine while doing so, we suggest you book quickly!

Laurent’s class is on the 22nd July. Please email or call us for bookings or further information the class.

Cool New Products.

Wednesday, June 9th, 2010

More new things in at Chefs Warehouse that we’re excited about… Actually, we’re excited about everything in the shop, but it’s still fun getting new things. They’re like presents, except we can’t keep them. Either way, we know you’ll enjoy them, so it’s still great. First up is this awesome gadget (pictured top), made by Bamix of Switzerland. The company invented the wand mixer, so you’d expect their mixers to be nothing but the best. And they are. Think of them as the Rolls Royce of hand mixers. Their new Colorline range brings all the technical expertise of 50 years of production and combines it with cool design and colours. The first thing you notice about it when picking it up is that it’s really heavy; it has a seriously heavy duty 200W AC motor that makes you feel like you could mince, whisk, beat or grind through anything. All parts are made from top-quality odourless, tasteless and food safe materials to make sure your food stays untainted, even years down the line. Important, since the Bamix will last pretty much forever. Available from Chefs Warehouse for R3,500, which includes a 10-year guarantee on parts.

Von Geusau chocolates are handmade by Richard von Geusau, in the quaint town of Greyton. Made using only the finest original ingredients and a high percentage of cocoa, the resulting chocolate is of the highest quality. Von Geusau now supplies some top restaurants and hotels in South Africa, and has a longstanding relationship with Waterford wines, supplying unique flavoured chocolates for their successful wine and chocolate pairing. Richard was actually a city accountant who threw in the towel after years of number-crunching to follow his passion for chocolate. Quite the fairytale. Chefs Warehouse is now stocking a large selection of Von Geusau chocolates, flavours like Masala Chai, Star Anise, Earl Gray and Rock Salt being just a few.

Lastly, this great new selection of cookbooks, ranging in topic from Ice Cream to Irish country cooking. Pictured, from top to bottom: Lou Seibert Pappas, Crème Brûlée; Betty Rosbottom, Coffee; Piccetti, Vecchio and Goldestein, Salumi; Emily Luchetti, A Passion for Ice Cream; Stanley, Evan, Mark and David Lobel, Lobel’s Meat Bible; Coleman Andrews, The Country Cooking of Ireland; Anne Willian, The Country Cooking of France; Phaidon Editors, Coco – 10 World-Leading Masters Choose 100 Contemporary Chefs. We’ve got tons more in the shop (see the catalogue on our website here), so feel free to pop by and browse for a bit, or join our Books for Cooks club and get updates as well as discounted book prices. Send an email to Rachel to sign up now.