With the sudden appearance of autumn the automatic urge towards comfort food takes our thoughts towards hot soup, bread and a duvet, oh yes and red wine. We slaved away today making some fresh Sweet corn and basil soup that will compliment this strange weather perfectly. Pop in here at Chefs Warehouse to get some freshly made soup to welcome the season. We also have roasted tomato soup available.
Time flies when you’re having fun, an old adage, but one we know to be true. We are almost halfway through January (!!) seems time waits for no-one!
To help you save some of that precious time, pop into Chefs Warehouse and have a look at some our awesome food products.
There is bound to be something that will appeal, Butternut or Potato Gnocchi, Bolognaise sauce or even Sweetcorn and Basil soup.
Some of us are still languishing on the beach, enjoying a long Summer holiday, Marinated Olives, Duck or Pork Rillette or even Citrus and Hazelnut Shortbread are perfect to take along for a snack or even for that cocktail party this weekend.
Here is the full list including prices, of what is available now.
RENDERED DUCK FAT 500G R110.00
DUCK CONFIT PACK OF 4 LEGS R140.00
DUCK RILLETTE (INCLUDES PARFAIT JAR) 150G R95.00
PORK RILLETTE (INCLUDES PIE DISH) R75.00
COQ AU VIN (ONE WHOLE CHICKEN) R160.00
PANCETTA PRICE PER WEIGHT R240.00 PER KG
POTATOES IN DUCK FAT 500G R60.00
GAMMON GLAZE HONEY MUSTARD 200ML R45.00
DUCK NECK SAUSAGE PER KG R160.00
BOLOGNESE 1KG R180.00
BONE MARROW R75.00 PER KG
POTATO GNOCCI 500G R40.00
BUTTERNUT GNOCCI 500G R48.00
CAFÉ DE PARIS BUTTER 250G R65.00
SWEETCORN AND BASIL SOUP 1L R75.00
VEAL STOCK 1.5L R140.00
CHICKEN STOCK 1L R65.00
DUCK STOCK 1L R140.00
MISO PASTE 100G R18.00
PUFF PASTRY 500G R50.00
ROUGH PASTRY PER 1 KG ROLL R85.00
CHOCOLATE-FONDANT R120 PER 500G
PANKO BREAD CRUMBS 75G R7.50
VANILLA SUGAR 100G R18.00
GLUCOSE 470G R35.00
COCOA CRUNCH R40.00
CITRUS AND HAZELNUT SHORTBREAD 500G R45.00
CYPRUS FLAKED SALT 1KG R180.00
CEP INFUSED ARBORIO RICE 500G R50.00
SICHUAN AND CHINESE 5 SPICE SALT (INCLUDES JAR)135G R125.00
MARINATED KALAMATA OLIVES 500G R110.00
We are adding new items all the time, Claire, Salome and John are busy right now!
If there is anything you would love to see on this list, give us a shout and we will happily look at adding it.
BON APPETIT!
Props to local food and wine aficionado Michael Olivier for embracing the digital world and creating South Africa’s first comprehensive online food and drink magazine. Crush is a collection of food stories, wine recommendations, restaurant reviews, chef interviews and other goodies, all put together by the tireless Olivier. The concept takes a traditional magazine online, keeping a page-turning format but with far more capabilities through links, sliding and scrolling boxes and pop-up competitions.
The first issue includes pieces on La Colombe, Warwick wines and some superb recipes to see you through the week. Have a look at the magazine (which includes an interview with Liam, his thoughts on Cape Town and why he started Chefs Warehouse) here for yourself and get stuck into an engrossing interactive foodie read. Subscribe to Crush magazine at www.crushmagonline.com.
Liam held the first class of his Basic Techniques & Methods of Cookery course on Saturday morning. A full house of 20 participants filled the demonstration kitchen and Liam took them through the first part of the course, stocks. The morning involved breaking down the basics of this elemental part of cooking, some stocks prepared included chicken, game, veal, shellfish, mushroom and court-boullion.
Guests also enjoyed several dishes prepared using the stocks, including Lobster with a Mango & Sherry Vinegar Dressing, Mushroom Risotto and some Braised Ham Hock with Mustard Seed Dressing. Resident Chefs Warehouse wine expert, Guy Harcourt-Wood, was also hand, taking guests through some interesting wines he’d paired with these dishes. These included a Grenache from Tierhoek winery in the Piekenierskloof and the Camissa Syrah from Avondale in Paarl.
After the class, Liam guided everyone on the essential stock ingredients, the dried porcini mushrooms being a popular purchase. Some guests were also lucky enough to take home some of the stocks he’d prepared in the class. Overall, very positive feedback from this first class in the 20-part course. If you’d like to find out more about any of our classes, please see our website or contact us on 021 422 0128.
Chefs Warehouse hosted an intimate evening with Newton Johnson wines last week. Bevan Newton Johnson cracked open a few bottles of their superb wines, Liam demonstrated how easy it was to make some great-looking and delicious snacks and and everyone had a brilliant time enjoying them in the cooking studio.
Newton Johnson is a family run winery, with their wines all grown and made in the Hemel-en-Aarde Valley near Hermanus. We drank their Rose, the Sauvignon Blanc, Chardonnay, Pinot Noir and the Syrah Mourvedre. If you haven’t had a bottle of their Pinot Noir, I suggest you get hold of some – this wine knocked our socks off.
Liam’s snacks for the evening were a Tataki of Tuna (seared tuna with ponzu sauce), Truffle Sandwiches (sliced truffle on toasted sourdough) and Strawberry Spider (strawberry consomme, vanilla bean ice cream and a dash of soda water) for dessert. Just the kind of thing you’ll be able to whip up once you’ve done his course.
Thanks to all that joined in on the fun, and to Newton Johnson wines. More pics from the night below…
