From fiery kitchen battles to tempting recipe tutorials, these shows are full of delicious inspiration that will have you rushing to the kitchen with your apron on.  

For the Master of the home kitchen: MasterChef South Africa 

Each season, home cooks and seasoned foodies face off in high-pressure challenges that test their creativity, technique, and nerves – all in pursuit of the season’s MasterChef South Africa title. Along the way, viewers pick up expert tips to try at home, while guest appearances from some of Mzansi’s top chefs and our favourite food personalities add extra spice to the mix. 

 

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For hosts with the most: Come Dine With Me South Africa 

What happens when four strangers take turns hosting dinner parties at their homes for a week? Pure entertainment, of course. Come Dine With Me South Africa features a new cast of contestants each week, serving tasty dishes, drama, and plenty of laughs as they dine and rate each other’s hosting abilities. At the end of the week, the winner walks away with the title of “Best Dinner Party Host” – and a R10,000 cash prize, of course. 

For the weekend-braai enthusiast: The Ultimate Braai Master SA 

Looking for an outdoor cooking adventure where flavour and fire (literally) collide? The Ultimate Braai Master heats things up as teams of two (a Braai Master and their Braai Buddy) compete in a series of cooking challenges to find the ultimate braai champion. A bonus? Each season takes contestants across South Africa’s most scenic landscapes, letting you see some of Mzansi’s most beautiful spots as well. 

Photography: Freepik

Also read: 4 Tips to jazz up your drinks for your summer soiree 

The post 3 Mzansi cooking shows that’ll fire up your appetite  appeared first on MyKitchen.

She needs no introduction – from bestselling cookbooks to international awards, Siba Mtongana has made her mark with culinary delights that fill the stomach and soul. And she’s got more up her sleeve, says Editor Chad January. 

It’s magic. When she thinks back to her days in the kitchen with her mom cooking up a storm without the aid of recipe books, measurements and precise ingredients, there’s no better way to describe it. 

Her mom, fondly known as Mthobo wo Lwazi (which translates to ‘well of wisdom’), was full of all those things. She just threw in a little bit of that, some of this and it always tasted scrumptious. This is the woman who became her culinary hero as a child. 

But little Siba was always curious about the how. What gave the food texture and taste? And with those sessions, a foodie – to put it mildly – was created. 

A moment in time 

“Good morning,” Siba Mtongana sings as she struts onto set, her radiant smile lighting up the entire studio. To watch Siba in action is quite something – it’s in the way she can laugh at herself, pulling a funny face, or the fact that any time one of us started singing Beyoncé on set, she’d break into a choreographed dance, straight from the music video. This is a woman who knows how to be loved by a crowd. She immediately endears herself to the entire crew. But how could she not? It’s not just our crew who are enamoured, but the entire country. 

Siba’s journey to culinary success started way back, shored up by family foodie traditions and an innate love of food. Her mother Noliza Mnwana made it look so easy. Some of Siba’s fondest memories are of being seated at the kitchen table at home, watching her mother craft delicious traditional meals for the family right in front of her eyes. “My mother’s kitchen was not very big, quite homey and the backdoor led out down the steps into our beautiful back yard. The kitchen itself was quite well equipped, from blenders to non-stick pans as well as the usual traditional equipment you’d find in any black household. Having a blender was a status symbol,” Siba laughed, “as at that time, most households didn’t have those items yet. There was very little measuring when it came to quantities of ingredients, and there was no meticulous recipe step-by-step as most cooking was drawn from my mother’s experience,” she says.

When it came to the way her mother did things in the kitchen – like all the generations before her – cooking was always about feeling. With each mouthful, she captured Siba’s heart and her curiosity – and the need to delve deeper into the making of food grew with every plate. 

The making of a culinary star 

Today, the name Siba Mtongana is synonymous – both locally and internationally – with culinary greatness and the South African food scene. But this multi-hyphenate world renowned chef, cookbook author, restaurateur and business mogul is more than just the sum of her foodie parts – she is also a mother to four children, Lonwabo, Linamandla, Buhle (also known as sister boss) and Nthando, and a wife to Brian. In short, she’s living her dream.  

It was not an easy task for Siba to convince her parents Mncedisi and Noliza Mnwana that she wanted to pursue a career in food. At the time, celebrity chefs and TV cooking stars had not piqued local interest yet, so it was difficult for her parents to imagine a successful career in the food industry for a black woman in South Africa.  

Siba’s mother was convinced that although her daughter possessed the passion and love for food, she would still end up cooking for a “madam” in a suburban kitchen somewhere, with no room to create and inspire others. With this in mind, Siba knew that it was important that she studied, so that there would be a substantial professional backing to her dream. She got her degree in Food and Consumer Studies at CPUT in 2003 where she majored in Food Science and Nutrition. 

It was around this time that she also met her now-husband, Brian – her biggest supporter, and sometimes toughest critic. “Brian and I met just before I started studying, at the tender age of 17, and we started dating exactly a day after my 18th birthday,” Siba recalls. Her parents might have made them wait seven years to get married, but the pair are now an unbreakable unit. “My achievements are his achievements, as we’re a team, a partnership, and an empire,” she says. “I am grateful to my parents for making Brian wait until my studies had been completed before getting married, as it solidified my educational backing to get the foodie career I currently have.” 

A seat at the table 

While working at Drum magazine as food editor, recipe developer and food stylist, Siba embarked on this road to food fame with nothing but hope and a stash of lip-smacking recipes to share. This magazine position ignited the fire to inspire but it was the TV channel, Food Network, that allowed Siba the opportunity to be welcomed into our homes, hearts and kitchens with her own cooking show – Siba’s Table. 

The show transcended continent borders including around 60 million homes in the USA alone. Viewers adored her bubbly personality, her gorgeous smile and the way she could add a Sibalicious twist to any classic dish, elevating it in a way that is now her signature style. 

From page to screen to page 

With all the love and accolades pouring in from her cooking show, the loyal Siba fan base were hungry for more. Enter her first cookbook – Welcome to My Table. “What really pushed me towards this goal was an email from a mother of a nine-year old girl from the USA which I received in November 2014,” she tells us. “Her daughter had requested a copy of my cookbook as her Christmas gift but she could not find one – as one did not exist yet.” Siba and her team made the decision right there and then, that although this might be a daunting task, a cookbook was something that the followers were ready for, and they had to satisfy the craving. This book became an instant bestseller, winning Siba two prestigious awards at the Gourmand World Cookbook Awards in 2017. The best part? “A year after my book was published, I was able to meet the little girl and deliver her a signed copy in person. It was such an incredible moment for me.” 

An accolade worth mentioning is that Siba was contacted by Harvard Business School to become a case study in its MBA (Master in Business Administration) programme, where she shared her recipe for success. “Now, my case study is being taught as part of the curriculum, inspiring the lives of many and gives me a great sense of joy to have represented my country in this manner,” she muses. 

Siba was also the first-ever South African to have won the Special Award of the Jury for the legacy that her book leaves and the pop culture impact it has among us as South Africans. Her second book, Let’s Cook, was a completely different affair – geared towards kids and teens. Her narrative through food had changed ever so slightly since she became a mom of a “squad”, as she likes to call them.

It tastes like home 

“There’s something more meaningful and gratifying about the meals I prepare now, as they’re going to nourish my family and shape young palates, who will hopefully make smart food decisions as adults, deepening my connection with them,” she says.

Cooking with your little ones is something Siba encourages all parents and guardians to do. “It’s not always easy to do and our schedules do not always allow, but it can become very precious bonding time that they will cherish as they grow older. Any mother can attest to the fact that kids are generally picky eaters and it is a daunting task to encourage their culinary curiosity and instil a good relationship with food for their growing bodies. Now try being a foodie mogul and mom of four equally demanding young palates!” 

“I’ve always been a firm believer of one family, one meal. I know that each of my kids have their own tastes and preferences, but when it comes to dinner time, the squad needs to break bread together,” she says. 

Siba admits that her children are more willing to step out of their foodie comfort zone than she was when it comes to flavours and textures, as her family only cooked simple, traditional meals. “Lonwabo has become my ‘deputy chef’ in the kitchen as he’s my right hand when it comes to cooking. I rely on Buhle – my ‘food critic’ – to inspire the others to try new things as she’s quite an adventurous eater.” 

In this way, Buhle is the kind of sister who influences the taste buds of the rest of the squad. “I’m thankful that my career and our travels as a family have refined their palates from a very young age. This makes me confident in knowing that when they’re older, they’ll have a healthy relationship with food which is so important.” 

So what’s next for this Culinary Queen? We’ll let you in on a little secret: she’ll be gracing our TV screens again sooner than you think! And this is something that’s sure to make all Siba fans happy!  

Words by: Chad January
Photographs: Zhann Solomons 

The post A Moment in Time With Siba Mtongana appeared first on MyKitchen.

We pay tribute to one of South Africa’s beloved personalities, a culinary visionary and the queen of Cape Malay cooking, heritage, and culture. Her infectious enthusiasm and warm and loving personality will live long in every recipe she has left behind. 

Fatima Sydow was born in the Cape Flats in Cape Town, South Africa. Her culinary journey began early in her childhood: “I remember like it was yesterday, the very first time mom called me to come and help her in the kitchen. I was only 9 years old with scruffy, wavy hair and big brown eyes. I would stop whatever I was doing at that moment and run barefoot in a sprint and in the kitchen I will be,” – and so a culinary luminary was born.  

Fatima’s journey started alongside her mother, the late Waseela (née Davids) Sydow, where she would often help her with peeling potatoes and chopping onions – marvelling at the art of how her mother was able to perform culinary miracles with the simplest of ingredients. The food that came out of her mother’s kitchen would feed many, not only filling tummies but filling the soul. 

Fast forward to 2011, Fatima started her Facebook page Cape Malay Cooking with Fatima Sydow where she’d share her rich heritage through comforting culinary creations that embraced the roots of her origins. As Fatima continued to share herself with the public, her social media prominence began to rise since it became clear that her journey was not just one of cooking; but a love story, a deep and heartfelt narrative of unity, sharing and the universal language that is food.

“On a chilly autumn morning in 2015, I took a deep breath and tightened my apron. There was something special and very different about that day… I could feel it in the air. I was excited, scared, nervous, thinking about what was about to take flight – not knowing that it would change my life and the course of my food journey and adventures forever.” – Fatima Sydow

Eggs, flour, sugar and blobs of silky soft butter were transformed into a rich, buttery biscuit dough ready to be shaped and baked. What was baking in that oven that day was the first recipe for her self-published cookbook The Journey of Cape Malay Cooking with Fatima Sydow, a book she managed to publish with little resources. Filled with the lessons and memories passed down by her late mother, this cook book resonated with so many readers both old and young thanks to its easy-to-follow steps and humble ingredients. 

The doors to the culinary kingdom continued to open, welcoming all that Fatima had to offer. From her television show Kaap, Kerrie en Koesisters on ViaTV, co-hosted with her twin sister, Gadija Sydow Noordien. The TV show was originally scheduled to only run for one season, but became so popular that it led to a unprecedented six-season run, with the finale airing in 2019. This paved the way for Fatima’s second cookbook Cape, Curry, and Koesisters, published in 2019 and translated to Afrikaans. The pages are filled with a rich compilation of Cape Malay recipes from both Fatima and Gadija. From homemade masala mixes to make the most memorable curries and a killer dhaltjie recipe, to comforting potato pudding with stewed fruit (yes it’s a thing, a very delicious thing indeed!) and, of course, koesisters. 

The use of everyday ingredients, simple methods as well as Fatima’s boundless energy and enthusiasm to keep sharing her culinary knowledge and heritage paved the way for her third cookbook: Fatima Sydow Cooks. In this book, tradition gets a modern twist, with some flavourful surprises in tow. The ability to add a modern twist to traditional cuisine is something only Fatima could do – from roti and curry pies to prawn chaat and so much more. 

“Remember me through this cookbook, feel me on every page, in every story, word and picture. I love you all, and I hope I have made you proud and encouraged you to create your own beautiful pockets of memories with your loved ones. I will forever be in your hearts.” Fatima Sydow’s legacy will live on through every spice blend and every vibrant dish that graces our tables as a testament to her profound influence and enduring spirit. So let’s raise our forks and continue the culinary journey that she so beautifully began.

Fatima was extremely generous and compassionate. Loved her family and her dog, Sunny Boy, fiercely. Whenever I visited her, I never left empty-handed. She would even pack in barakat for my mom. Food was her love language. – Donna Lewis, photographer

Three-egg milk tart 

Serves 8 

The craving for milk tart happens quite often in my house. But sometimes you only have three eggs. What to do? Ask mom of course. This is my late mother’s recipe. She was a lady who always made a plan and, before we knew it we would all have a piece of delicious milk tart in our hands.

Ingredients

¾ Cup (180g) butter
½ cup (125ml) sugar
1 egg, extra large
1 tsp (5ml) vanilla essence
2 ½ cups (625ml) cake flour
1 tsp (5ml) baking powder  

For the custard filling 

1 cup + 7 Tbsp (355ml) milk
1 Tbsp (15ml) custard powder
¼ cup (60ml) sugar
3 extra-large eggs
Pinch of ground cardamom
½ tsp (2.5ml) vanilla essence
½ tsp (2.5ml) ground cinnamon, for dusting 

Method 

1. Preheat the oven to 180°C.
2. In a mixing bowl or the bowl of an electric mixer, cream together the butter and sugar for about 2 minutes. Whisk in the egg and vanilla essence until combined.
3. Gently fold in the flour and baking powder. By hand, mix the dough until smooth and the sides of the bowl are clean. Cover with cling wrap and chill in the fridge for 20 minutes.
4. Grease a round 20-cm baking dish. Roll out the dough to about half a centimetre thick and line the dish with the dough. Ensure there are no holes in the base.
5. Whisk together the custard ingredients, excluding the cinnamon, until smooth. Pour the mixture through a sieve and into a jug. Carefully pour the mixture into the prepared baking dish. Sprinkle the cinnamon over just before baking dish. Bake for 40 to 45 minutes until the custard is almost set. Cool completely before serving. 

Bollas 

This delicious treat is basically a deep-fried thick vanilla cake batter that’s then dunked in sugar syrup and sprinkled with a light snowfall of desiccated coconut. Traditionally served during Ramadan, but they can be made throughout the year for a lovely Sunday afternoon treat. 

Ingredients

½ cup (125ml) castor sugar
2 large eggs
5 Tbsp (75ml) oil
1 Tbsp (15ml) vanilla essence
2¾ Cup (700ml) cake flour
1 Tbsp (15ml) baking powder
1 ¼ cup (300ml) buttermilk
Oil for deep-frying  

For the syrup 

2 cups (500ml) water
2 cups (500ml) sugar
1 cup (250ml) desiccated coconut 

Method 

1. In a large bowl, beat the castor sugar and eggs together until light and creamy. Next, add the oil and vanilla essence and whisk until fluffy. Sift in the dry ingredients, then add the buttermilk and mix until well combined. Cover the bowl of batter with plastic wrap or a tea towel and allow to rest for 30 minutes. 
2. Once ready, use a tablespoon to scoop up the batter. On medium to high heat, deep-fry the bollas in the oil until golden brown on each side. Remove with a slotted spoon and place on pieces of paper towel.
3. In a separate pot, boil the water and sugar together for 15 minutes to make sugar syrup. Dunk the bollas into the warm syrup just once and remove with a slotted spoon. Sprinkle with desiccated coconut and serve.

Words by: Gail Damon
Photographs: Donna Lewis 

The post Fatima Sydow – A Culinary Legend  appeared first on MyKitchen.

MasterChef Australia finalist Ben Ungermann has found his (culinary) home away from home in SA.  

Soy lecithin’, ‘Agar-agar’ and ‘Calcium Alginate’ were the kinds of cooking terms that were totally foreign to Ben Ungermann, a self-professed home cook, when he entered MasterChef Australia in May 2017. 

When he stepped onto set, he had to make do and make magic with them. And he did. In front of a global audience of millions, he was soon hailed as the ‘ice cream king’ and his charm, passion and drive made rooting for him to win Season 9 a no-brainer.  

Viewers were intrigued: the young Australian, proud of his Indonesian and Dutch heritage, represented so many and resonated with millions. Now, that’s the story he serves. “My love for food definitely came from my ouma (grandmother),” Ben shares.  

Also read: Catch up with MasterChef SA finalist, Sims Kubeka

She was not only his foodie icon, but his inspiration to do more and become so much more using food to tell his story. But life at home was not easy. His immigrant parents both worked full-time to give their three children the best possible life.  

Then, his parents – “who are great cooks now” – viewed food as a way to survive and not necessarily as the creative outlet Ben now knows it to be. “They, of course, tried to be as creative as possible using the staple ingredients we could afford at the time. My dad was the one who spent most of the time preparing meals for us,” he shares.  

But it was not until Ben moved in with his ouma and oupa (grandfather) as a young boy that his culinary journey really kicked off. Ben’s ouma, like most of our own grandmothers, cooked from the heart. Her cooking fed his curiosity: he’d quiz her on secret ingredients and methods to figure out the meal he had just devoured.  

Up until that stage, his only interest had been eating food – and not preparing it. He adored ollie bollen – a classic Dutch family favourite. This deep-fried (sometimes filled) Dutch doughnut would take all day to prepare. The men were tasked with mixing the dough with a large wooden spoon for ages until it was smooth – this bored many of them, but not young Ben.  

“I studied every single night, read every book I could find, taking inspiration from the greats to make myself a force to be reckoned with on the show”  

Preparing this iconic Dutch treat made his fascination with food grow even stronger. In 2017, 30-year-old Ben felt ready to leave his home kitchen and cook in front of the world – under immense pressure. “Nothing can prepare you for entering a cooking competition like MasterChef Australia,” says Ben. It is not only physically challenging, but it takes a toll on you mentally and emotionally, too, he explains.   

“What they don’t tell you is that you’ll be completely cut off from the outside world and fully immersed in the MasterChef competition,” he says. Getting to the finale meant that Ben was away from family and friends for eight months during the show’s filming.  

You’re not allowed to have a cell phone, access the internet or go on social media for those long months. This is to prevent any outside help or influence that might affect your recalls. “It was a transformation and learning opportunity that brought me to where I am today.”  

As hard as it was, it wasn’t lost on him that he had an opportunity of a lifetime before him: to compete in and learn from creative challenges, compete against top-tier chefs and receive feedback from the world- class judges.  

“I became a sponge,” he says. “I wanted to learn as much as I possibly could to become the best.” Ben returned to MasterChef Australia in 2020 during season 12 to compete in the Back To Win special.   

However, he did not complete the season after he was charged with sexual assault, which was replaced with one charge of common law assault with the consent of the plaintiff and the prosecutors. Ben will share his story in a documentary due for release in 2023.  

Fast forward a few years and Ben has found a new home in South Africa. “I’ve always believed that there’s power in the art of sharing a meal. It brings about a type of connection and sense of love. And South Africans know exactly how to do that,” he says.  

Regardless of class, race or age, food almost always manages to bring us together and is a language we all understand, he observes. And he’s wasted no time getting acquainted with local culinary classics. Pickled fish is one of his all-time favourite South African specialties.  

“If someone had told me years ago that eating pickled fish on a warm hot cross bun would excite me, I’d probably have laughed at them,” he chuckles. Now, Ben can’t image Easter weekend without the beloved duo.  

But you can’t call yourself a true fan of South Africa unless you’ve had your fingers, lips and sometimes your clothing stained by the iconic bunny chow or masala steak gatsby: Ben raves about these dishes and believes there’s nothing else like them in the world.  

Ben’s always longing for a taste of home, though. “I feel that both Dutch and Indonesian cuisines are very underrated in the food scene,” he says. So, he decided to put them both on the map. He pioneered the opening of HONG (House of Nasi Goreng), which serves eight kinds of Indonesian fried rice, at Cape Town’s vibrant Mojo Market in Sea Point.  

But, of course, he couldn’t forget his other love: ice cream. Ungermann Ice Cream, also at Mojo Market, serves up fabulous flavours such as biltong salted caramel with pecan nut. But he’s not done just yet.  

There’s talk of a new restaurant in the pipeline, but his lips are tightly sealed at this stage… “All in good time,” he chuckles. Ben has faced his fair share of trials and tribulations but still encourages young chefs and foodies to “dream big and guard that dream. Surround yourself with like-minded people who will support you. I wouldn’t be where I am today without the support from those who help me stay true to me, my passion and my dream.” 

In the hot seat  

What is your guilty pleasure when it comes to food? 
To be honest, it would be as simple as a ton (no jokes) of shucked fresh oysters on ice, with a bit of lemon, pickled or fresh onions and a glass of Sauvignon Blanc to send me straight to foodie bliss.  

Since fitness became a big part of your life, what would you call a typical cheat day? 
I actually don’t believe in cheat days. If I know I’m going to indulge, I make sure to work out a little bit extra the next day. It’s all about moderation.  

Your favourite SA snack. 
Biltong! Beef jerkey just doesn’t cut it.  

Words by: Chad January
Photographs: Supplied  

Also read: MasterChef winner Roxi Wardman’s decadent chocolate brownies

The post Masterchef Australia Finalist Ben Ungermann calls SA home appeared first on MyKitchen.

From the Boland to The Bay, Shermone Smith has always been her happiest in the kitchen. We turn our spotlight to this fierce culinary female who was recently promoted to Executive Sous Chef at The Table Bay Hotel in Cape Town. 

The women in Shermone’s family have always played a big role in her love for cooking. The 33-year-old grew up making traditional South African and Cape Malay dishes with her grandmother, and baking cakes and flans with her mother. 

Also read: Mmule Setati on family, food, fame and her new cookbook 

“I was always interested in cooking, but I never thought I would be a chef until I had to decide what to do after school,” Shermone said.  

After qualifying in Professional Cookery Management at the Cape Town Hotel School, Shermone worked as a trainee chef at two local establishments before heading to Doha, where she was a commis chef at the St Regis Hotel. It was during her time abroad that she refined her pastry skills, working under an experienced Frenchman.  

Shermone returned to South Africa and worked as head chef at the ATKV Goudini Spa for two years, before joining Sun International at their Worcester property, Golden Valley as Sous Chef.   

Also read: What’s cooking with self-taught foodie Mmule Setati 

“When I moved to The Table Bay last year June as Sous Chef, I knew that there would be personal growth. Golden Valley was a three-star property and The Table Bay is one of Sun International’s flagship five-star properties, so we are all about continuously raising the bar to please our guests who have eaten at the world’s best restaurants,” she said. 

“I am passionate about food and hospitality and thrive in fast-paced environments while leading dynamic teams, and pride myself in developing creative menus to satisfy our customers.

“We have four sous chefs reporting to me who oversee breakfast, in-room dining, the lounge and our banqueting sections, and they each have their own teams, so I oversee 50 staff members,” she explains. 

Although she loves creating new dishes, Shermone’s new gig requires her to spend less time in the kitchen and more on budgeting, forecasts and managing her team and kitchen areas.   

In her spare time, you can find her in the kitchen or on the road with her daughter, Leah. They love cooking and baking and enjoy taking road trips together.    

Also read: Jane Nshuti shares her love for plant-based African cuisine 

The post Shermone Smith turned a passion for cooking into a career appeared first on MyKitchen.

Confused by culinary jargon like emulsify, julienne, dredge, and bloom? This article is your ultimate map to navigate through the culinary maze and unravel the mystery behind these terms and more. 

Struggling to decipher fancy cooking terms? We give you the what and the why behind them… simply knowing their purpose can change the way you cook completely.   

1. In the pan  

Deglaze

Adding liquid to a hot pan to soften and lift the food bits stuck to the bottom (usually when making a stew, sauce, curry or soup). Those bits of flavour are incorporated into the sauce. It can be done with most liquids such as wine, beer, juice, vinegar or stock – these should be added either cold or room temperature.  

They will add their own taste to deepen your dish – red wine pairs with red meat, stock is good for vegetarian dishes and soups, while vinegar adds a lovely light bitterness to your sauce.  

Dry fry

This involves adding spices to a dry, hot pan and toasting them briefly before adding liquid. This unlock their full flavour.  

Baste

To prevent drying out and to boost flavour, basting is the action of brushing food with fat, sauce or marinade while cooking. Think of brushing a steak with melted garlic butter at the end of cooking, or basting pork ribs with a soy marinade every 20 minutes while in the oven. These flavours infuse into the meat, tenderising and deepening the nuances.  

2. In the pot  

Al dente

The term for pasta cooked until almost tender, but still with a slight bite to it. 

Bain-marie

Also known as a double boiler, this is a setup where a pot filled 1/3 with water is covered with a second bigger pot or bowl. The simmering (not boiling) water below heats the pot above, resulting in a slow-cook of the contents. This can be used to melt chocolate without burning, to make a custard or even fluffy sponge cakes.  

Blanch  

We use this technique often! It’s the action of submerging fruit or vegetables into boiling water for a few seconds before transferring them to an ice bath. This preserves the colour and flavour.  

Coulis vs compote:  

Both are made from fruit, sugar and lemon to taste. A coulis is a smooth cooked sauce that has been puréed and strained, whereas a compote is a sauce that still contains chunks of fruit.  

Curdle/split

When egg or dairy-based sauces or dishes are cooked at too high of a heat or too quickly, resulting in either: the milk curds separating from the whey or the egg protein cooking and scrambling. Once split, the mixture can’t come back together, or will be grainy.  

3. On the chopping board  

Rough chop 

Cutting ingredients into broad and varied sizes.   

Finely chop/dice 

Cutting food into smaller, uniform cubes.  

Mince

Best for aromatics like garlic or ginger, this calls for food to be chopped very finely, almost resembling a paste. Chicken, pork and lamb and beer are minced to create sausages, meat mince or burger patties.  

Julienne

Calls for slicing ingredients into long, thin and uniform matchstick-shaped pieces.  

Bruise

To gently crush an ingredient, such as fruit, herbs, garlic or whole spices, to release flavour before infusing or cooking. Use a pestle and mortar or blade.  

Dredge

To add moist food to a dry ingredient, such as a flour coating, before baking or frying.  

Hasselback  

To thinly slice veggies ¾ of the way through and leaving the bottom piece intact. This creates slices anchored to the bottom of the veggie. Garlic, herbs or butter can be wedged in between each piece. Veggies like carrots, potatoes beetroot or parsnips can be cut in this style.  

Curl  

Use a vegetable peeler to peel veggies or fruit into curls. Peel celery, carrots or cucumber finely, add to a bowl of ice water and watch them curl. Use a small sharp knife to cut very thin slices of spring onion, which will also curl in ice water.  

Tomato concassé  

This involves preparing tomatoes to be used in sauce and stews. Core the tomatoes and score an “x” over the base of each. Boil a pot of water and prepare a large bowl of ice water. Add tomatoes to boiling water and blanch until the skins begin to peel away (20-40 seconds).  

Remove and put into the ice water. Cool for a few minutes then peel away the skins. Slice the tomatoes open on the diagonal, scoop out the seeds, chop up the flesh and add to a sauce or stew.  

4. For the bakers  

Emulsify

Combining two ingredients that normally don’t mix easily (usually a fat like oil and a liquid like water) to form a thick, smooth consistency. A method of whisking, blending or beating is used to mix the ingredients together, suspending the fat within the water.  

In mayonnaise, egg yolks are blended with oil, vinegar and other ingredients to form a thick creamy mixture. Other examples include ice cream, chocolate ganache and pesto.  

In ice cream, the egg proteins that combine with the cream and sugar help to keep the crystals in the ice cream small and create a creamy dessert. When chocolate ganache is made, cream and chocolate are heated and whisked together to create a smooth and thick spreadable coating, and with pesto, the water from the basil leaves blends with the added oil to create a delicate paste.   

Knead  

The process of working dough with the heel of your hands by pushing, pulling and folding the dough over itself to create a smooth and elastic form. This process develops the gluten within the dough, resulting in a light leavened bread.  

Fold  

We all know how to fold, but sometimes we turn to autopilot when making something like a cake or batter. The goal of folding is to retain as much air as possible in the mixture while incorporating everything to prevent random lumps of unmixed ingredients. The perfect tools to help are large metal spoons and spatulas. They both “fold” the batter in on itself to gently combine everything together.  

Hull/core  

To remove the green stem, husk or shell of a food (usually a fruit or nut) by cutting, toasting or blanching it. For strawberries, use a small, serrated knife to cut a conical shape around and down the green leafy stem. Pull this out and you have a hulled strawberry!   

Bloom

This process involves soaking the powder or sheets of gelatine in cold water for 10-20 minutes before heating to dissolve and use. The soaking makes the gelatine melt more easily when heated, resulting in a smooth and creamy set product.  

Gelatine is an animal product used in fridge desserts like cheesecake, panna cotta and jellies. Its purpose renders oven baking (like in cheesecakes) unnecessary, as the reaction of gelatine thickens and sets the ingredients as it cools. 

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