Thursday, 28 July 2011

Clan William @ The Yellow Aloe!!!

Arrival in Clan William on the evening of Wednesday 20/07/2011. Objective, to aid a close friend and owner of "Yellow Aloe" guesthouse, Cheryl Spilsbury in training her kitchen staff into bettering the menu that is currently in place and help to bring a renewed vigour and passion for food in this small but BEAUTIFUL town. What an amazing place!!??

Cheryl wanted to run a series of trial dinners to get the girls comfortable with running decent set menus for dinners in leu of the up and coming flower season. The few flowers I saw were absolutely stunning and being a world renowned tourist destination, the season has the locals taking a beating by hordes of tourists flocking in and out of this tiny 'dorp'.

The town has one SuperSpar that is the only place that you can possibly get anything that involves food and supplies. All be it a very nice one, they do have major difficulty in consistency regarding what they have in stock, especially in the fresh produce department. I walked to the shop everyday in the hopes that the delivery truck had updated with some new surprises :)

The way I wanted to structure the training was to teach the girls recipes and basics that they could use and expand on and could also run in time with the trial dinners that Cheryl was putting in place. Came up with some draft menus....

The first dinner was only for 4 which included Cheryl and myself as sitting guests.

Starter: Mediteranean Vegetable tarts with a basil cream cheese sauce













Main: Pan fried pepper fillet steaks on braised redwine cabbage, potato fodants, carrot puree and grilled zucchini & rosemary jus








 Dessert: Tipsy pecan brownies with Chantilly cream and alchy chocolate sauce or Bread and butter cappucinos







The dinner went down a treat and was really loved by all. Most rewarding of all was to watch Gwen and Hilde, the cooks that I had to train, go from making standard toasted sandwiches to baking their own confections and searing their own steaks!



We did 2 more big dinner nights, one on the Sunday night and another on the Monday. Within all the manic service and trying to get all the preperations done I didn't manage to take photos of all of the food. The one dessert that we did that was a real hit but unfortunately was camera shy was a Rooibos infused Creme Brulee with chocolate shortbread. So we ran  the 3 desserts for all the dinners and then varied the choices of starters and mains.

 

















Left: Chicken and leak pies with butternut mash, honey glazed beetroot, chargrilled baby-corn and crunchy leak garnish.

Right: Cream of sweet potato and onion soup with herbed creme fraiche and crispy basil leaves.











After a truly amazing week working 14 hours a day teaching girls who truly have a passion but only require the confidence and the know how, I really feel truly rewarded by having the chance to impart with the knowledge I have to help better the lives of others.
I would like to thanks Cheryl Spilsbury for this wonderful opportunity and for a truly wonderful week at

Yellow Aloe Guesthouse
Po Box 196
Clan William
8135
South Africa
Office : +27 27 482 2018        Fax : +27 27 482 2018             Email : yellowaloe@mweb.co.za

Description: image005

Cheryl is currently looking for a chef to manage her kitchen at Yellow Aloe, please contact her for more details as it is a wonderful opportunity to manage your own kitchen!!!

Monday, 18 July 2011

Sorry it's been so long, but So much has happened...!!!

Hey there to all that are partially or even at all interested in reading about whats going on in this chefs life :)

I sincerely apologize for the lack of updates and posts on this blog but I unfortunately had to endure the total, utter failure and loss of my laptop hard drive recently. This has not only rendered my laptop useless but also wiped out all my 320gigs of information consisting of all my collected recipes, photos, updated CV's, music and you know all those little documents that you only remember about when you realize they were on that piece of useless technology. To be fair, I am the complete TW*******T for not being mindful enough to back it all up.
However I have managed to retrieve many of my recipes and most of my photos via friends and also had some stored within my email and my phone. So not all is lost.

So whats happened since I last updated everyone....the first thing was a wonderful weekend at the Wacky Wine Festival at Arabella wine estate in Robertson from the 2nd to the 5th of June. The weekend was spent freelancing to KNEAD bakery assisting at their events catering stand at Arabella itself. The Faull brothers, Ryan, Evan (owners of the brand), Jamie (the younger brother, an extremely talented Saxophonist), along with Emma Claassen (a Silwood 1st year) and myself comprised a strong team ready to take on the hungry and drunk!!!
The Friday was an extremely busy day doing lunch and dinner service but it was a great night spent working making amazing artisan Sandwiches with delicious fresh toppings like buffalo mozzarella, parmaham, crispy rocket to name but a few. As well as their sweet treats of Chocolate ganache covered brownies :) mmmmm...YUM!

The Saturday was manic as we hit lunchtime as the people at the gate had let in plus-minus 2000 people more than what the venue could accommodate for. This took down Bacinni's Pizza who ran out of food very early as well as a bout of rain frying the electrics of the tent next to us doing curry and rice.
So that left us at KNEAD as the only vendors with food available and around 5000 drunken hungry mouths to feed. From 13:00 until around 21:00 the queue in front of us stood at least 20 meters long and 5 people thick. We literally had to fight for survival. Jamie was almost attacked by some psycho blonde woman offering sexual favours for food, as well as me having to deal with people sneaking around to the back of the tent to get some food ahead of the masses.
There were some that were drunk and desperate enough, and waving around wads of cash for any type of food to be thrown their way. My parents always said I had the ability to sell ice to an Eskimo but how's about selling Prego Rolls at R100.00 a pop to those willing to pay the price. The tally came to R1000.00 in the kitty for about 8 Pregos, a coupla croissants, and a few bottles of water. Still debating as to whether to feel proud or guilty but man it was great fun!!!
After completing a few other random catering gigs, a couple again for Creative Cuisine (read more about Zoe @ http://www.southafricanfoodies.co.za/Listings-Caterers-Cooking-Schools/creative-cuisine-cape-town.shtml). 

I helped out at a wonderful wedding held at Stellenrust wine estate cooking with the amazing Charmaine Lilje of http://chardonnaychefs.co.za/ ,Which as there slogan goes "A dining affair to remember" this event was also "A kitchen nightmare to remember". The  kitchen we were given to cook in was a technical disaster involving table top work surfaces that sat a good 30cm below a comfortable working height as well as collapsing under the weight of anything heavier a large bain-marie with anything in it! The ovens had one shelf each that did not fit and were propped up by bricks, now whilst trying to get 160 tomato tarts hot and ready for plating this can become a logistical nightmare. However with all the odds stacked against us we prevailed (not without a few temper losses and kitchen tensions) and the guests, as per the organisers feedback, loved everything!!!!

It was shortly after this function by a few days that I got an email from an old friend Judi Fourie. I studied with her back in first year at Silwood (http://www.silwood.co.za) in 2007. After she completed her 1st year she went off to Zanzibar to go and work on an island. With occasional updates on Facebook and quick chats when I managed to catch her online, I got wind of the fact that she might be leaving. So her email was basically to ask for my CV, if I were interested in taking over her position on the island and before I even realised, we were face to face having the interview with her beaming smile meeting mine and the job being offered as mine for the taking. Over the past month I have accepted the position and will be moving there as of the 2nd of August 2011!!! I never thought after the Seychelles that Island life would become an opportunity again in such a hurry!

So please have a look at where I will be working over the next while from August onwards!
http://www.andbeyondafrica.com/luxury_safari/tanzania/zanzibar/and_beyond_mnemba

Subsequently I found out that a family connection of mine sorts out the wireless and internet for Mnemba Island so I will be updating my blog from there along with a new baby I am going to be adopting...
A Nikon D3100 so that I can show you all the pictures of paradise!!!

Watch this space for more updates. I still have lots to do before the end of the month, including going back to Cape west coast to do some training for a guesthouse owned by the wonderful Cheryl Spilsbury! I will be there from 21st until the 28th of July so if any of you are in the area, please make a stop at the gorgeous Yellow Aloe guesthouse! 

http://www.yellowaloe.co.za/

Friday, 27 May 2011

The Antics at Creative Cuisine!

for this week I was working at a small but incredible catering company by the name of "Creative Cuisine". Run by an amazing chef of the name Zoe Busby. I arrived at work on Tuesday to discuss the up and coming function for which she required my help. An amazing kitchen based on the far end of Hout Bay with a view that can and will take your breath away.

Zoe was responsible for the Menu of canapes to be served at a showing of a Penthouse on Loop street in Town this past Thursday evening. Between Tuesday and Thursday it was strangely a roller coaster of emotions going on. Certain things going on in life, work pressures, emotional pressures and all in all a tough week. And it showed blatantly. Had an absolute mare the day of the Function where Not only did I arrive late due to setting my alarm incorrectly but walked away from my car to discover later on that my lights had been left on...
I got into work and the first thing planned on my agenda was to bake the 78 eggs worth of creme brulee mix that I had prepped on the Wednesday evening. So as I took the brulee mix out of the fridge and placed it on the table, ready to be strained before baking, I lost grip of the pot, performed some unsuccessful gymnastics to try and catch it, but it was too late and my/Zoe's brulee mix was all over the floor!

It was at this point of me trying to scoop it all off the floor and into the bin that my car alarm started going off in a sort of energyless way for me to come to its aid and realise the battery was too finished to start the car. Couldn't worry about that then because I obviously had brulee to catch up on.
This is what a bucket of dirt brulee mix looks like :(

I was feeling really low and rather useless at this point. I managed by the end to get 135 brulees made as well as some lovely sugar garnish prepped for the crack. Before I had time to even eat something, we were on out way to the show house to get started.

A beautiful 7th floor apartment with the most incredible views of Cape Town and Table mountain that you could ever wish to see. Getting that much food up to the 7th floor though can tend to be a bit of a logistical nightmare when there is only one lift with a bunch of people using it.

We set up our stations ready to prep canapes. An old friend Esslen de Vries was working with us that night, so we were well prepared and capable to execute what turned out to be an amazing function with some very influential people raving about the amazing food we had made.


Zoe and the Amazing View
Chilli glazed prawns, avo salsa & sesame potato tuille


Prawns again...
Potato cakes with smoked salmon, creme fraiche and caviar



Beef involtonis and Parmesan shortbread with caprese

Lavender Creme Brulees with chopped lavender sugar










The view of the penthouse from the pool









                                       

Tuesday, 17 May 2011

Upon returning from Paradise!! What now...


There was definitely much to see and do on the Island of Mahe. It is a beautiful place with incredibly friendly locals always willing to share a drink or some food off the barbecue, usually a delightfully grilled fresh fish of some kind like Red Snapper. The locals within the islands enjoy there food with plenty heat to it, the Spicy kind. Comprising of Chillies, home-crushed curry-powders and a variety of many flavours that come together beautifully. As long as you have a tissue for the runny nose afterward.

Now in regards to my work there is very little I can say publicly and Photos of where that was are a no no. What I will say though, is cooking for 200 peeps per meal, some hard graft. It was amazing having time off everyday to snorkel, walk on the beach and fall in love with my new found friend, Photography. Being able to capture images of paradise and know that whenever you look at them again the memories of the sand between your toes and the sizzling water around your ankles come rushing back into a falsified yet palpable existence.

After my stint at work I had a whole weekend to myself to do as I pleased. I was staying in my cousins company flat in Victoria, Mahe's Capital. It was beautiful. At the time it felt a bit lonely being the by myself but looking back I truly admire the time of reflection and appreciation I was having for being on this island adventure.

On the Saturday I walked. I walked for over 30km, Camera in hand and a burning desire to see EVERYTHING! I walked first to town, to buy a pair of Sunglasses as I had left mine back at work. I skimmed through the overpriced souvenirs on sale around every corner, met a couple of locals offering to take me here, there or anywhere :) Politely declined most offers. I then returned to the flat to drop off some groceries and decided I was going to head down to the local botanical gardens. Very similar to our own Kirstenbosch, just plenty smaller and with hundreds of fruit bats flying through the day time sky, some of them the size of a small albatross. Saw the giant tortoises that were housed there too and it was around that time that the imminent mosquito gang-rape occurred. Literally counted 17 on me at one point.

After that I just continued to walk, up the mountain passes, dodging fruit bats, cars, buses, angry dogs and a local basketball team screaming "Hey there white boy, what ya doin man?" :) All good fun really.

So once I was home, stiff as a board from all the exercise I hadn't even realised I had put myself through, I decided I should plan the next day a little better. Through a contact I managed to organise a rent a car for the Sunday. I asked the landlord to wake me up at 8am when the car arrived and I would drive the whole......zzzzzzzzzzzzzzzzzzzzzzzz

            So  Now it was Sunday and my alarm went blaring at 6am. Rushed        out of bed, jumped into the shower, got my clothes on, ate some breakfast and sat and waited with baited breath for the car to arrive. I checked some emails, did some Facebook, and still nothing. Between 7am and 8am was the longest hour of my trip. I just wanted to get into the car and be free to go wherever. The plan was to go fetch my friend Theo who was still at work and we would then try and find the infamous beach called Ans Major. Apparently the most beautiful beach on Mahe. Ring Ring.....I answered the phone to the voice of...."Mr Orviss, Your car is waiting for you"....Boooya bitches!!!

And this is what I was greeted by, The oh so tiny KIA Picanto 1 litre. My biggest disappointment was the lack of a CD player but hey, earphones and MP3 player works just as well. So off I went, first to the petrol station as the car was sniffing on fumes at that point.

So once I had managed to get some gas in, I was on my way to fetch Theo, He's the guy you see below the car pic. An amazingly well spoken and witty chef from Johannesburg.
On the way I stopped and took plenty photos, but not before getting stuck in a 45 minute traffic jam caused by an 18 wheeler truck going off a cliff and into the sea. The one thing about the Roads on the islands is that they barely accommodate cars going in both direction let alone trucks, buses etc.

So now as I was taking my time, wind of the accident had already reached the other end of the island about this accident and whilst I was happy stopping an taking photos at every pretty point I could, I was doing a good job of increasing the worrying brigade back at work thinking that I was somehow involved in this fatal truck accident. I arrived not that long over due and hauled Theo into the car with our other passenger, a huge cooler box filled to the brim with all sorts of...um...'water' :)

On our way out of one of the local ladies I had worked with in kitchen called and wanted a lift to town so we fetched Clarence, just down the road and now this poor KIA was hauling ass & water up and down the mountains. Not much chance for the Air-con to be       getting any action.
We finally made it to town with a significant dent in the petrol gauge and now one less passenger as we had dropped off Clarence at the hospital to visit some family. So now Theo and I were off again. To Beauvalon beach we were headed. Niether of us had ever been to this part of the island before so we were at risk of getting him, myself, cooler box and the KIA very lost indeed.
But we prevailed we came out at the beach to be greeted with a spectacular view of sheer paradise, Jet Skis, Fishing boats, Children kicking balls and playing in the water, topless tanners and of course white sand with the most turquoise water you could ever hope to see.  


I got a little bit side tracked when I saw the jet skis as I had never been on one before. Theo was holding up great conversation as always but my mind was on the 700cc beast that was skimming across the waters of this picturesque scene. I asked around and found out that they were available to rent in 20 minutes stints. I tracked down the guy running the show and he said if I have the cash I can use it. No questions asked, no papers signed, there is the accelerator....now GO!!! and off I went


Tuesday, 29 March 2011

2 Guys and a Wedding cake...

I cant believe it's all over. It hasn't even been a month since I met Abigail Klopper at Canal Walk when she referred me to doing the wedding cake for the 2 Guys and a wedding campaign for Heart 104.9fm. It has been crazy from the first meeting trying to get everything organised. I had to come up with a design that was brand worthy as well as suitable for a grand public wedding. The request was for cupcakes and the colours used to be black, white and red. The number of guests would be at about 250.
So I pondered, and finally decided on a design for the cake stand and also on the flavours to use for the cupcakes and the tier that the "groom & groom" would slice on the day. Let me first show you the initial design elements to the cake stand. I was under guidance by my eldest brother Ross Southern as he is a carpentry genius. He not only supplied the tools for me to hand-make this monstrosity of a design but the technical input needed to put it all together...





After marking out the circle boards for the cupcake stand I tackled them with a jigsaw, there is something quite therapeutic about using power tools :)

The four tiers, each with a hole in
the center, are fed over an erected
PVC pipe and separated by 3 pieces
of PVC pipe of a larger thickness to
divide the tiers
The questions marks which make up
the Logo for the wedding show I
traced by blowing up an image of the
logo and placing onto an overhead
projector (remember those old things
we used to use at school?) and traced
the image onto large paper. I then cut
them out of the same wood used for
the boards.

This 3 way question mark makes up
the fifth and final tier that the cake
will be made up of. It will be attached 
to the other half of the board with a 
PVC pipe attached to it and fed through 
the center of the Cupcake boards, as you can see to your right. The polystyrene ball in the center makes up the dot for the question marks.



So now the baking began and I started from the top down. For the top tier, to be cut by the couple, I made an Amaretto and cocoa fruitcake. For that extra hazelnut taste I spread the cake with Nutella and then covered it in marzipan and fondant icing.







Cupcake time!!! Here are the flavours that the wedding party would be tasting on the day...

1. Red velvet cupcakes with Orange cream cheese frosting
2. Dark Chocolate and coffee cupcakes with triple chocolate ganache
3. Coconut, white chocolate & cardamom  cupcakes with royal icing & toasted coconut

As I had limited space and time in which to organize the baking of these cupcakes I had to think carefully. A friend of mine, Jessamie Jardim, makes the most amazing red velvet and as she refused to give up her recipe I asked if she would bake me 70 of her delicious sponges to use for my creation.

As I couldn't bake 140 cupcakes in my brothers kitchen I had to source and industrial sized kitchen to aid me in my strife. I asked the guys at the famous Compass Bakery for the use of their ovens and after an initial reluctance they offered me the use of one of their kitchens as a 1 off favour to which I am still in debt. Thank you so much to everyone at Compass for all of your help in lending me your facilities!!!



So now I had 210 cupcakes to ice on a Friday afternoon, roughly 18 hours prior to due delivery time. I got cracking in my brothers small yet equipped kitchen. To cut a long story short, I finished the last one at 4am on Saturday morning :)

The last thing I had to do was put together the 2
grooms that would stand on the top tier of the cake,
sculpted out of fondant, held together with florist
wire I had to dress these grooms in tuxes and having
them looking sharp. Easier said than done when you
have to make the clothes yourself :)








Well, here goes guys I hope you like:

 

I know the photos aren't the greatest quality, its only a phone camera after all but I will post the photos from the photographer as soon as they are all done, for now, here are some previews:





Either way I hope that you have enjoyed reading about this as much as I enjoyed making it, and wish you were all there to taste :)

Wednesday, 23 March 2011

Radio station morning...

So today was the day that all the foody suppliers for the "Two guys and a Wedding Campaign" met at the studios of Heart 104.9fm for a tasting and interview. Well I arrived to be greeted by some esteemed suppliers to the hospitality industry such as:
Diedre Taylor, Marketing manager of Diemersfontein Wine and country estate (http://www.diemersfontein.co.za/)
Llana Kahn, Representative of Cofferight, Mobile coffee bar solutions (http://www.coffeerightct.co.za/)
Darren Hoffman, Representative of Oyster King (www.oysterking.co.za)
Jonathan Proudfoot, Matthew Boulton, Finance and Marketing managers of Dish Food and Social (www.dishfood.co.za)

I arrived with my cupcake samples that are going to comprise the wedding cake that I am doing and I arrived to Darren wearing a leather bound suit with buckets and oyster shuckers, Dish food with plates upon plates of delicious looking Canapés such as Hoisin duck pancakes, mini lamb burgers with brie cheese & mint Jelly and so much more. We sat around waiting for our respective interviews whilst being hosted so well by the team at Heart 104.9fm.
After tasting Darrens freshly shucked oyster and Dish's amazing canapés I was already full by 7:45am. The interview with Phat Joe which went surprisingly well considering my nerves and the fact that there was someone getting their breast tattooed in studio just to get an invite to this weeks massive Gay wedding, the lengths that people will go hey...

Well anyway Llana does amazing things with coffee. I will try and get the photo that she showed me of a dragon drawn into the froth of a cappuccino...totally whack! :) Deidre’s Pinotage from the estate was an incredible paring with my Chocochino Amaretto cupcakes and after a glass was treated a show by a couple of belly dancers balancing swords on their heads that are going to also be at the wedding...CRAZY STUFF! And considering all of this happened prior 9am, what an eventful day?

Will keep you all up to date with how the Cake goes...

Monday, 21 March 2011

Cocktails and Canapés anyone???

Blue cheese mousse, puff croute, kudu carpaccio and sesame seeds

Chicken liver pate tartlets with caramelized onion marmalade

Fresh figs with fig chutney, pistachio cream and wonton garnish

Kudu carpaccio sushi, with brie and avocado, soy dressing and khetafi garnish

Mini Pavlovas with Figs, blueberries and pistachio crumbs

Pineapple and onion salsa with potato strips,capsicum puree and hibiscus salt

Smoked salmon parfait with tapico

Spinach, Ricotta and Parma ham tartlets with parmesan Crisp
One of my favourite things about being a chef and working so closely with food is the attention to detail! When you sit down and order something, you simply look at the produced result and decide... ok this looks like something I can enjoy! But for me working with food is about so much more than just the result at the end of the day, it is about food preparation, understanding flavours, knowing which textures compliment each other and which ones should be left for another day! Deciding on a tantalising menu of canapés to compliment an evening of colourful cocktails takes time and consideration! Here's what ultimately went down....like a treat!