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CRITERIA: The winning product should be grown in SA or made using mainly local produce, be of a superior quality and have maintained its level of excellence for more than two years. All of this should be done with consideration for the environment and the work force involved.
WHAT: Kathy's Apricot Jam
WHO? As is the case with most good jam recipes, this one has been passed down through the family. Kathleen Walker learnt all the tricks of the marmalade trade from her aunt Edna, who grew up on a citrus and tropical fruit farm in Empangeni. Her preserves were prized many a time at the local Royal Show, and she carried on making it to the ripe old age of 92, when she decided to hand the legacy (and recipe) over to Kathy.
WHY? Quite forthcoming about the fact that he's not a "marmalade kind of man" Pete Goffe-Wood was the first to say how delectable Kathy's marmalade was, but it's her tart apricot jam that bowled him over completely. "This jam is superb," he said. "It's not trying to be catchy or cool; it's unfussy and really well made." An equally smitten Justine, stated, "This is the kind of jam I aspire to make on my farm."
How to enjoy it:
• Go the old-school route and use as a filling in proudly South-African Herzoggies.
• On wholewheat toast with fresh farm butter, or with smoked snoek and spongey white bread.
• Mix with fresh ginger and use it to glaze pork chops.
Kathy Walker
082 371 6856
03931 92910
P.O Box 230
Port Edward
4295
KZN
Bakery
Sweet
WHAT: Garden of Aidan's baked cheesecake
WHO? Trained as a pastry chef at Le Cordon Bleu in London, Aidan Pomario worked at the Vineyard Hotel in Cape Town until he decided to leave the city life behind after a nasty back injury. He did an apprenticeship in organic farming in Wellington - learning how to keep goats and cows, and make cheese - and then bought his own farm outside of Wilderness where he started honing his newly acquired skills. To fund his cheese making initiative, he started baking and selling goods at local markets. These baked goodies did so well that soon local delis and restaurants were queuing to get a slice of the action.
WHY? The judges' decisions are seldom unanimous from the get-go, but from first bite of the heavenly cheesecake they knew they'd found their winner. Usually the least outspoken of all the judges, Michelle Barry couldn't stop raving about its taste and texture, exclaiming, "I'd drive all the way from Durban to George to buy this cheesecake. It's sensational. Definitely the best cheesecake I've ever eaten." Anna Trapido concurred, "It's streets ahead of the rest."
How to enjoy it:
• This winner doesn't really need any help in the serving suggestion stakes, but if you want to dolly up your cheesecake even more, pile on some fresh berries.
Aidan Pomario
072 427 3892
pomario@adept.co.za
PO Box 71
Hoekwil
6538
Savoury
WHAT: Foodbarn Bakery and Deli's rye bread and pork and red-wine pie
WHO? An offshoot of the Foodbarn Restaurant, multi-award wining chef Franck Dangereux and Pete de Bruyn created the adjoining bakery and deli for folk who love natural, healthy and scrumptious food as much as they do. Their bread is made from stone-ground flour and contains no additives or preservatives, and their hearty pies crammed full of locally sourced goodies.
WHY? After soldiering through a berg of breads, culinary hero Franck Dangereux's baked offerings came out tops. "All the signs of artisan baking are here," said Anna after tucking into a slice of his nutty rye. "These are classic recipes baked to perfection." Even though the judges had just had lunch, Justine couldn't help but take bite after bite of the moreish pork and red wine pie, saying, "If all pies tasted like this I’d be a happy woman!"
How to enjoy it:
• Serve the pork and red-wine pie with a crunchy mixed green salad and pickles, or a side of creamy mashed potatoes and garden peas.
• Bread should be tucked into without reservation - whether plain, toasted or slathered with butter and preserves.
Peter de Bruin/ Franck Dangereaux
082 806 9338 /
Telephone - Restaurant +27 (0)21 789 1390
Telephone - Deli +27 (0)21 789 1966
Fax (Rest & Deli)+27 (0)86 557 6612
Earth
WHAT?Kitchen Garden
WHO? Winner of last year's Eat In Innovation award, Joseph Feigelson coincidentally fell into the whole sprouting business when his daughter asked him for help with a school assignment. They decided to demonstrate how sprouts could be grown at home - an inexpensive and ingenius way of addressing the very real problem of poverty and hunger in South Africa. Through the years, Joseph has developed the concept to such an extent that he is now the purveyor of the largest variety of seeds for human consumption in Africa and Europe.
WHY? Apart from the fact that they're used by some of the industry's top chefs and "warm the cockles of one's heart with their beauty," as Justine so succinctly put it, the judges also felt that Joseph's added efforts at social upliftment deserved eight very enthusiastic thumbs up.
How to enjoy it:
• Snack on these nutritious beauties during the day for a health kick.
•Toss into salads and stir-fries.
•Use in home-made spring rolls.
Joseph Feigelson
082 820 9646
6 Arundel circle
Tokai
Constantia
Dairy
WHAT: La Petit France's brie cheese
WHO? Set in Pietermaritzburg's Winterskloof Valley, La Petit France is the country's only producer of handmade camembert, but it's their brie that caused the judges to sit up and take note. Made by Geré Victor and his skeleton crew, the cultures, yeasts and rennets are all imported from France, whilst the milk hails from a single herd of hormone-free Jersey cows in the verdant Karkloof valley outside Howick.
WHY? This cheese had the judges open a bottle of crisp chenin blanc, even though the boeing hadn't nearly fired up its engine yet. They all thought that this cheese was to good to not enjoy with a tipple. "This is brie you just want to dive into," quipped Justine, with Pete agreeing, "I'll just have one more bite to make sure this is the winning cheese!"
How to enjoy it:
• Create a mini cheese platter with preserved melba toast, figs and fresh apple slices.
• Combine with garlic and white wine, melt in a fondue pot and proceed with the communal festivities.
• Bake in phyllo pastry and drizzle with pecan nuts and a syrupy balsamic reduction.
Geré Victor
033 343 3487
082 491 6623
Fish
WHAT: Delicious Fish
WHY? Following last year's lack of seafood entrants, the judges were overjoyed that 2009 yielded a bounty of ocean-fresh fare, most notably the range of products hailing from this small company. Breaking off piece after flaky piece of smoked mackerel and snoek, the chorus of appreciative lip smacks was all the comment needed from the panel.
How to enjoy it:
•Toss pieces of smoked mackerel through olive-oil drenched home-made pasta with fresh herbs and chopped tomatoes.
•Mix with smoked snoek paté with cream cheese and use as topping for baked potatoes.
Stefan Wroblewski
082 829 5169
Lindy Tenant
083 4446524
Paddock
Fresh
WHAT: Hope Meat Suppliers, rump steak
WHO? This butchery is owned and run by Michael and Vikki Ker-Fox. Their free-range lamb and beef comes from Vikki’s parents Graham and Lynne Hope, who breed the animals on their farm in Richmond. No hormones, additives or antibiotics are used on the cattle, and meat is hung for seven days, resulting in healthier, tastier chops.
WHY? Succulent and full of flavour, the judges were all beguiled by Hope Meat Supplies’ rump steak, especially resident canary, Josiah, who chewed away with unfettered enthusiasm. What further impressed the team was the farm’s ethos of transparency - disclosing the meat’s history from ‘conception to consumption’. “That’s what a good piece of steak is all about,” said Pete. “Not just knowing that it tastes great, but that the animal it comes from was reared in good conditions.”
How to enjoy it:
• Cook to your liking and top with a drizzle of truffle oil.
• Marinate steak in crushed garlic and ginger, cook until medium rare, thinly slice and serve on red onion, basil, lime juice and rocket leaves.
• Sandwich between two thick slices of crusty bread with creamed horseradish or homemade mayonnaise.
Michael and Vikki Kerr-fox
033 212 2581
Prepared
WHAT: Lucas Jamon Serrano-style jamon
WHO? Trained as a master thatcher in the UK, businessman Jason Lucas is as skilled at curing pork as he is with decking roofs with reeds. He learnt the dos and don’ts of salting suckling pigs from Spanish jamon producers, who decided to partner with him after visiting his hometown of Prince Albert. According to tradition, Lucas salts the hams - as opposed to smoking, pickling or boiling them – and then dry-cures them on the bone for at least 12 months.
WHY? With a wealth of travel experience between them, the judges were wowed at how closely this locally produced jamon resembled the real Spanish article. "You just can’t stop eating this is stuff – it's to die for, " said an excited Michelle. "I lived in Spain for ages, and this is exactly what their jamon tasted like." Tearing off another delicious sliver, Pete joked, “Anna, you might want to try this before we finish the packet."
How to enjoy it:
• Arrange with fresh figs and sweet melon and tuck in.
• Make a killer toasted sandwich with buffalo mozzarella and jamon.
• Top homemade pizza bases with slivers of jamon and rocket leaves.
Jason Lucas
023 541 1954
083 675 0515
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