Cooking for Legends

Last week I had the priviledge of cooking for two of the Barossa’s foodie legends – Maggie Beer and John Duval. Some years ago at cooking school I was introduced to Maggie Beer when we learnt about the ingredient verjuice, then still an unknown condiment in South African kitchens. I loved it because of its ability to lend [...]

Recipe Box: Sticky Toffee Pudding

In December last year we put the very British Sticky Toffee Pudding on our menu, and like the previous winter, were bowled over by its popularity. Our recipe has been at the restaurant since its opening, and has been tweaked slightly from the original, and does not, like the traditional version, contain dates. We made [...]

Blood Pudding appreciation society

Last year I had the priviledge of learning how to make blood pudding from Carol Craddock, and was fascinated by the process and the technique.
We had some trouble procuring blood, understandably, as the commercial market’s demand therefore is not large, and strict hygiene controls ensure any blood sold has to be safe to use. (Pigs urinate when they are [...]

Strangely fascinating geek facts about Sea beet

 
We’re big fans of sea beet at Vinoteca, and surprised that more chefs don’t use it. Although not as fashionable as another wild marshland ingredient, samphire, it lends a similar fresh sea-saltiness to whatever its paired with.
 
Related to beetroot, sugar beets and (Swiss and rainbow) chard, sea beet  leaves obviously have the earthy, sweet taste [...]

A Truck Load of Cheese

I am not sure if there is anything better than a truck full of cheese!
I headed over to the restaurant to discuss menus with Ross (the head chef) and was told that he is ‘outside in the cheese truck’?  I was intrigued, so I grabbed my camera and got a few shots of Ross shopping [...]