2. Chef. Bruce Glaister
“One of the most important things to meet and satisfy the South African pallet are care for things, like flavour, comfort food, affordability. Healthier food will become more relevant. Instead of the slow longcooking of 'c' grade meats more and more fresh, fruity foods will get used”.

3. Chef. Bruce Glaister Braised Oxtail Oxtail- 5kg Seasoned flour- 250 gr
Pearl Onion- 1kg
Fresh carrots (sliced)
365gr Red kidney beans
1Lt Burgundy Red wine
50 Gr Garlic.
500ml Coca cola.
Method:
Dust oxtail in seasoned flour.
Seal meat generously on a hot skillet. Place meat in an oven tray and brown in an oven at 180Celsius. Simultaneously, sauté' pearl onions and carrots in a large pot ( black) poitjie, size 3. Addmeat to 1 Lt. of cold water in a pot and simmer for 40 minutes. Remove meat from stock and addto preheated poitjie . Add garlic. Sauté’ all ingredients together, deglace thrice with burgundy wine,
add Beef stock and simmer until tender. Finish buy adding Coca cola.

4. Chef. Grant Marais Chef. Bruce Glaister
“Fresh and top quality products and herbs is the perfect beginning and ending to any dish. Fresh, earthy goods are really starting to shine into modern day cooking. Its not only about healthy eating but almost to provide the rawest form of the product giving its most natural and freshest flavour on a plate”.
Chef. Bruce Glaister

5. Chef. Grant Marais Oxtail Poitjie 1 kg Ox Tail 30 ml cooking oil
500ml beef stock
500ml water
250ml red wine
250ml white wine
150g onions, sliced
150g potatoes 2cm cubes
150g corn
150g peas
150g carrots 2cm cubes
150 g mushrooms, whole if small, sliced if large
150g whole peeled tomatoes
100g tomato paste
20g garlic
20g medium curry powder
3 sprigs fresh thyme and rosemary each
METHOD
• Place oxtail in a oven tray and in the oven for 30 minutes on high to brown and to remove
excess fat.. Place cast iron pot over hot coals and allow to heat.
• Once cast iron pot is hot, add the oil, heat and add in the onions.
• Add tomato paste, curry powder, garlic and simmer for 2 minutes.
• Add the oxtail and simmer for a further 5 minutes stirring continuously.
• Add in the mushrooms, half beef stock, half water, wine and whole peeled tomatoes, placeon lid and cook for 3 hours. Check up on poitjie every so 30 – 45 minutes to monitor liquid level and stir.
• Add in the potatoes, corn, peas, carrots, thyme, rosemary and the remainder of beef stock.
• Cook for additional 4 hours and adding water when needed.

6. Chef. Janine van Zyl Chef. Bruce Glaister
“South African cooking is a wonderful expression of our lively culture, a rich and powerful stream fed by many diverse tributaries – Dutch, Malay, French, German, British, Jewish, Greek, Portuguese, Indian and African. And all these tastes and flavour-accents can be clearly discerned in our own local culinary language, making South African cuisine a true polyglot with a unique and distinctive voice.
Fresh seasonal dishes (with ingredients bought from small artisanal producers and farmers) with minimal preparation-to make the quality and exceptional taste of the ingredients shine through”.
Chef. Bruce Glaister

7. Chef. Janine van Zyl Bobotie
2 medium onions, peeled and very finely chopped
2 t (30 ml) oil or butter
1 kg lean beef mince (I like to use a mixture of beef and ostrich)
1 – 3 T (15 – 45 ml) mild curry powder (bobotie is not meant to be fiery or too strongly spiced, but I
like using 3 T of La Motte’s curry spice mix)
1 T (15 ml) sugar
2 t (10 ml) salt
1/2 t (2.5 ml) ground white pepper
1/2 T (7.5ml) turmeric
2 T (30 ml) fresh lemon juice or vinegar
4 T (60 ml) Mrs Balls’ chutney
1/2 cup (125 ml) raisins soaked in warm water for at least 45 minutes, then drained
2 thick slices sturdy white bread, crusts trimmed
1 cup (250 ml) milk
2 eggs, pinch of turmeric, salt and pepper to season custard
4 fresh bay or lemon leaves
Method:
1. Heat the oil in a large, heavy-bottomed pot and cook the finely chopped onion over medium heat for 5-7 minutes, until softened and translucent.
2. Add the meat and turn the heat up, stirring briskly to ‘crumble’ the meat and brown it without letting clumps form.
3. Add all the curry powder, sugar, salt, pepper, turmeric, vinegar or lemon juice and chutney, and stir through. Add sufficient water to reach the top of the mixture in the pot, and proceed to cook vigorously for at least minutes, until the sauce has thickened and the meat has a lovely loose, granular texture. (This is my sister-in-law’s crucially important tip.) Stir well.
4. Preheat the oven to 180 C and grease the inside of a large baking dish with softened butter. Set aside until needed.
5. While the meat is cooking, break the bread into chunks using your fingertips, and place in a shallow dish. Pour over all the milk, and let stand until the bread has absorbed as much of the milk as it can. Place a sieve over a bowl, tip the bread and the milk into it, and press against the soaked bread with a spoon to extract as much liquid as possible. Don’t discard the drained milk – you’re going to use that for the custard later.
6. If you’re using raisins, now is the time to stir them into your cooked bobotie base until evenly spread throughout the mixture. Do the same with the soaked, drained bread, making sure it disperses completely into the meat – no white flecks allowed. The bobotie police will come for you.
7. Spoon the bobotie base into a large baking dish and smooth with the back of a large spoon.
8. Beat the eggs until completely smooth, whisk in the milk, adding the pinch of turmeric, salt and pepper, and pour carefully over the bobotie base. Push the bay or lemon leaves upright into the bobotie and bake at 180 C until golden brown and nicely set on top, about 30 – 40 minutes. Remove and let stand for 15 minutes at least, before serving with rice, sambal and chutney.

8. Chef. Joseph Hlakanyane
“Most traditional south African food doesn’t require spices, besides Indian food. There’s lots of traditionally individual South African food, other ingredients are similar or related to international dishes like making pasta, we don’t add eggs we add water and sugar then fry instead of boiling”.
Chef. Bruce Glaister

9. Chef. Joseph Hlakanyane
Pap, Boerewors and Chakalaka
150g Millie meal
1L water
Julienne carrots, green beans, baked beans and 2 large diced onion,3 large tomatoes,25g hot
pepper/chillies,salt and pepper.
2 spoon oil (during old days, South Africans were using fat from animal to fry)
500g boerewors (traditionally made in Southern south Africa by Afrikaners)
METHOD
For pap, place hot water and put maize meal, stir gently to beat the lumps, stir after 5min till thicker than porridge.
For boerewors, mostly preferred on char grill stove to braai till well cooked.
For chakalaka,heat the stove, place a pan with oil and onion, stir and put carrots, green beans and baked beans then add chopped chilies then add grated tomato, stir till thorough cooked, hot and spicy. This is used as salad/dip/condiment and hot relish on the dish and commonly used by Sotho
people as a traditional vegetarian salad when excluding chili.
With the new food trend, it is now redeveloped as a relish, salads like 3bean salad.