Capsicum Cape Town Chef Daniella’s Chocolate Gâteaux Rich buttermilk cake, drenched in Kirsch syrup, layered with a decadent chocolate cream cheese filling. Cake Ingredients 450g butter1140g granulated sugar10 large eggs500g cake flour320g cocoa powder120ml corn flour10ml baking powder4ml bicarbonate of soda10ml salt620ml buttermilk Method 1. Cream butter and sugar.2. Gradually add beaten eggs.3. Incorporate [...]
Meet Capsicum Cape Town Pastry lecturer Chef Daniella Petö Chef Daniella Anne Petö who specialises in all things Pastry, was born and bred in Cape Town and has had a love for food from a young age. Daniella’s mother is originally from London and her father is from Austria and with this came a rich [...]
Chef Robert Macdonald’s Fillet of Beef Wellington with Dophnoise potato and Madera wine sauce Ingredients 1 Beef fillet 100g diced onion 350g mushrooms 500g Chicken Liver Pate 1 Roll puff pastry Salt and pepper 6 potatoes thinly sliced 1 Litre double cream 50ml [...]
Capsicum Port Elizabeth’s Chef Robert Macdonald Chef Robert James Macdonald was born on the 16th of October 1974 in a quiet little fishing town called Girvan on the West Coast of Scotland. From a very young age he knew h e was going to become a Chef because of his love for food, and his [...]
Meet Chef Samantha Theron from the Capsicum Boksburg Campus. Chef Samantha Theron became a Chef because food has been her passion since the age of 12. When asked “Why food?”, she simply said: “There is no better way to express ones personality and imagination than through the art of food.” Chef Samantha has been in [...]
Capsicum culinary studio is privileged to have a masterchef like Company Executive Chef Alfred Henry on board. Chef Alfred has had many an experience at cooking competitions and a few of his achievements include winning the Gold Medal in Beijing for the First International Edible Fungi Competition in China, he won the regional competition for [...]
Blood Orange Macaron Recipe by Capsicum Executive Chef Alfred Henry Difficulty: Medium Serves: 50 macaroonsPreparation Time: 20 minutes, excluding baking time & cooling time Ingredients: 150 g sugar50 g water120 g egg whites35 g sugar150 g ground almonds175g icing sugar25 g cocoa powder Method: Bring to the water and the first sugar amount to the [...]
Caprice Chocolate Mousse Ingredients Mousse Liquid glucose 60g Raspberries pure 60g Sugar 60g [...]
Organic Rainbow Vegetable Salad with a mint dressing Preparation time: 10 minServes: 4Requirements Food Processor and grating blade, liquidizer Slaw2 Large Courgettes4-6 Yellow Patty pans4-6 Radishes1 large Carrot1-2 Beets½ bulb of FennelMustard or Watercress Dressing¼ bunch of Mint4 tbs. Good olive oil2 tbs. White wine vinegar3 tbs. Plain yoghurt½ Chillie seededGood pinch of salt and [...]
Another year has come and with it a new set of culinary trends. We chatted to Capsicum Executive Chef Alfred Henry and got his insights into what we thinks will be the trends in the kitchen this year. Says Chef Alfred Henry “With the use of scientific methods and electronics in the kitchen, 2012 really [...]
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Capsicum Cape Town Chef Daniella’s Chocolate Gâteaux
Meet Capsicum Cape Town Lecturer Chef Daniella Petö
Fillet of Beef Wellington with Dophnoise potato and Madera wine sauce by Chef Robert Macdonald
Meet Chef Robert Macdonald from Capsicum Port Elizabeth
Meet Chef Samantha Theron from the Capsicum Boksburg Campus
