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| Tammy-Anne and the Roer! team |
The popular M-Net cooking proramme, Roer! chose the SA Chefs Academy
as a venue to launch their new celebrity cook book.
Daily life at the SA Chefs Academy
Monday, August 23, 2010
Thursday, August 19, 2010
Thursday, August 5, 2010
Mozambique Gourmet Food Evening
SA Chefs Academy monthly cooking class was held on Tuesday
evening and participants got to taste and cook the regional cooking
of Mozambique and drink Creation wine. Goody bags were filled
with oil from Olive Pride and Nando's Peri sauce from Patley's.
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| In the beginning.... |
Olive Oil Tasting
Students did a blind tasting of olive oils, choosing
Olive Pride as their favourite...
Olive Pride as their favourite...
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| Samples are laid out |
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| Taste and score |
Olde English Beef
with an Italian twist. Students made a traditional English dish
of silverside in brine and served with ravioli.
of silverside in brine and served with ravioli.
Tuesday, August 3, 2010
Imam Biyaldi - "The priest fainted..."
....legend tells us, after a Turkish Imam tasted this famous Eggplant dish.
Whether it was because of its amazing taste or because he got the bill for
the olive oil used in it, we will never know.
Whether it was because of its amazing taste or because he got the bill for
the olive oil used in it, we will never know.
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| Students cooked Imam Biyaldi with cous cous and rolled stuffed chicken |
Bosch function
Bosch Appliances chose the SA Chefs Academy to host a
participative cooking evening for some of their valued customers.
The theme was Mozambican cooking.
participative cooking evening for some of their valued customers.
The theme was Mozambican cooking.
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| Grilled sardines, peri peri prawns, calamari... |
Salt crust chicken
An unusual way to roast succulent chicken by making a stiff
batter of 1 kg salt with 8 whisked egg whites.
Plaster the chicken and zap in the oven...its not what you
expect... not salty at all.
batter of 1 kg salt with 8 whisked egg whites.
Plaster the chicken and zap in the oven...its not what you
expect... not salty at all.
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| In the oven for 90 minutes |
Bread and butter
Bread and butter pudding with creme anglaise, apricot and
almond ice-cream, poached apple, brandy snap basket and sabayon.
almond ice-cream, poached apple, brandy snap basket and sabayon.
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| Chef Samantha's finished plate |
A warm winter salad
Classic Mediterranean flavours for a winters lunch. The combination
of tastes include smoky bacon around the fish, salty capers and olives,
onions, hard boiled eggs, boiled potatoes, green beans and tomato, with a
zesty pesto and balsamic drizzle to finish it off.
of tastes include smoky bacon around the fish, salty capers and olives,
onions, hard boiled eggs, boiled potatoes, green beans and tomato, with a
zesty pesto and balsamic drizzle to finish it off.
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| The dish for the day... |
Bread theory
Chef Paul lectures the class on artisanal baking.
On the work station behind him is a Levain, or mother dough, which is used as a starter when baking bread - no instant yeast shortcuts here, and you will taste a difference in the final product.
Croissants and Pastries
The finished batch.
Did we mention that students have to eat everything they make?
Vital, its all about taste!
(Yes, students do put on a bit of weight because of this.... but will quickly shed it once out in industry)
Norwegian Salmon, three ways
Half way through the course students prepare a complicated dish ofNorwegian Salmonprepared 3 ways: Sashimi, Confit and Tataki
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