Pete Goffe-Wood, a judge on the much-loved MasterChef South Africa, has commended the Banting diet Tim Noakes advocates in Real Meal Revolution (available in Afrikaans as Die kosrevolusie).
Goffe-Wood says he has been able to maintain his weight on the diet even with sampling contestants’ delicious offerings for the show and he feels healthier. Benny Masekwameng, another of the three judges, is also enjoying the results of the diet. Reuben Riffel is the newest addition to the judging team, and apparently the only one not on the Banting diet. But, judging from his book Braai: Reuben on Fire, Chef Rueben is quite comfortable with a high-protein diet.
In the third season of M-Net’s hit reality series, MasterChef SA, food judge Pete Goffe-Wood chats about his health kick, which has seen him lose 10kg to date. Debashine Thangevelo found out how the Banting diet has changed his life for the better …
MASTERCHEF SA judge Pete Goffe-Wood embarked on the Banting diet last year and for the first time he has not picked up weight while filming a season of the show.
“I started doing it in November,” he says. “Myself and the boys picked it up on set. (Fellow judge) Benny (Masekwameng) has been following it quite strictly as well.”
Love Books would like to invite you to the launch of Love Your Wine: Get to grips with what you are drinking by Cathy Marston on Thursday, 18 September 2014.
Marston believes you should never apologise for what you like to drink.
Wine lovers of all levels of experience can come and speak to the author at 6 for 6:30 PM at Love Books in Melville.
See you there!
- Date: Thursday, 18 September 2014
- Time: 6:00 PM for 6:30 PM
- Venue: Love Books,
The Bamboo Lifestyle Centre,
53 Rustenburg Road,
Melville | Map
- RSVP: Kate, email@example.com, 011 726 7408
Namibiana Buchdepot has shared an extract from African Brew by Lucy Corne and Ryno Reyneke.
This book is a compendium of all things beer in South Africa. The authors traveled around South Africa meeting diverse and interesting brewers to find out what goes into beer-making. The book gives tasting tips, and recipes for good food and beer pairing.
This extract is the story of Brauhaus am Damm, a brewery at Olifantsnek Dam, close to Rustenburg, and it’s interesting patchwork history.
Read the extract:
Every brewer has a story, but in the case of Brauhaus am Damm, the brewery itself also has a tale to tell. Described by brewer Imke Pape as “the Rolls-Royce of breweries”, the 1000-litre system is indeed a fine specimen of beer equipment, but the copper kettles are more than just a pretty face. This system was the lifeblood of one of South Africa’s earliest micro-breweries, much-loved Farmers’ Brewery in Hattingspruit, KwaZulu-Natal. It helped realise the lifelong dream of a German expat, Otto Martin, who set up the brewery in 1993. It saw thousands of tourists and loyal locals pass through to sip on the oft-talked about Farmers’ Draught and it was there in 2009 when the Farmers’ Brewery closed its doors for the last time. But as Otto’s son, Josef, was quoted in the most impassioned obituary you’ll ever read for a brewpub, “the brewery is not dead”. It has been reincarnated in a grand setting on the edge of the Olifantsnek Dam near Rustenburg.
Real Meal Revolution author Jonno Proudfoot has shared his recipe for steak on the braai.
To braai a piece of steak seems easy enough, right? Wrong. Proudfoot and Kate George, his teammate and co-finalist in the second season of the television programme The Ultimate Braai Master, have shared their tricks for testing whether or not the steak is ready.
They recommend using a thermometer, but as Proudfoot observed, “no red blooded South African guy will take you seriously if you haul out a thermometer to check your steak”.
Here are the temperatures of what you should be aiming for:
Blue 46 – 49C
Rare 52 – 55C
Medium Rare 55 – 60C
Medium 60 – 65C
Medium Well 65 – 69C
Well Done – 71C +
The reality though, is that no red blooded South African guy will take you seriously if you haul out a thermometer to check your steak. Practice in the privacy of your back garden – when your mates are round you need to go to option two. Use your fingers. You can’t be nervous of singeing those digits either. You need to be strong and give that meat a good poke.
Errieda du Toit, skrywer van Huiskok Glanskok, Kokkedoor: Resepte uit jou gunsteling TV-reeks en Kokkedoor 2 – Versamelresepte, vertel op haar blog Huiskok hoe sy onlangs ’n flessie ingelegde safraankoejawels by Rooi Rose se kosredakteur Vickie de Beer present gekry het.
Sedertdien kan sy nie koejawels uit haar kop kry nie, en deel sy graag drie koejawel-resepte met haar lesers: Vickie se ingelegde saffraankoejawels, Saffraan-koejawel Compote en Koejawel-skuimpoeding.
Huiskok se saffraan-koejawel compote:
Dan maak ek graag my ander gunsteling: koejawel compote met okkerneutkrummel wat so eenvoudig is maar aan jou deftigste tafel voorgesit kan word. Ek voeg, onder invloed van Vickie, nou ook saffraan by die koejawels. Die oorspronklike resep is uit Ottolenghi se Jerusalem.
8-10 koejawels, ontpit en in 3 cm stukke gesny
45 ml (3E) strooisuiker
15 ml (1E) suurlemoensap
30 ml (2E) water
1 knypie saffraan (opsioneel)
Plaas die bestanddele in ’n medium kastrol en stowe oor lae hitte vir sowat 15-20 minute tot die vrugte heeltemal sag is – jy moet nou en dan roer. (Indien jy ander vrugte gebruik, pas net die hoeveelheid suiker en die kooktyd aan na jou smaak)
Greg Zeleny recently caught up with Chef Franck Dangereux of Noordhoek’s Foodbarn and author of Feast at Home.
Founder of SecretEATS and food fundi Zeleny found a kindred spirit in Dangereux, someone who sees each food morsel as a sense experience and a memory in the making. The two food gurus quickly bonded over their mutual favourite dish – roast chicken – and spoke about the origins of Dangereux’s food passion, his favourite ingredient, and that one “secret spot” in Cape Town or Johannesburg more people should stumble into.
MTF: Describe what you felt during your first ever big event — what was going through your mind?
Franck: How did I feel when we opened? [It was] scary and exhilarating at the same time. There was a sense of freedom…you know, when you own your own business. You suddenly…the buck ends with you. I’ve got a partner and we make all the decisions. Quite scary in the beginning and then you become addicted to it…that’s amazing. Sitting on the edge of a cliff and you’re about to bunjee jump, but then you love it…it feels incredible.