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From our students’ creative creations in our kitchens to following our exceptional Alumni on their global journeys, we place a great deal of attention in caring for our #CapsicumFamily. Keep up to date with our #CapsicumActivities here.
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2019-02-15 12:00 AMlwazi Shamase
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Port Elizabeth; Rosebank; Pretoria; Durbanhttps://www.capsicumcooking.com/PublishingImages/Blog/greentea.jpgCooking Tips; In the Spotlight; Whats HotNo

6 large eggs
2 egg yolks
1 cup granulated sugar
1 ¼ cups all-purpose flour
1 Tbsp Matcha green tea powder
1 pinch salt
¼ cup unsalted butter, melted
1 tsp vanilla extract



1. Preheat the oven to 180 °C. Line the bottom of a pan with parchment paper, but do not grease the pan.

2. The whole eggs and 2 yolks in a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment. Add the sugar and whip on high speed until the mixture is pale and holds a ribbon when the beaters are lifted, about 5 minutes. You can't over whip whole eggs, so if in doubt, keep whipping!

3. While the eggs are whipping, sift the flour, green tea powder and salt together in a small bowl. Add the flour to the eggs gradually while whipping on medium-low speed. Spoon a generous dollop of the batter into the melted butter, add the vanilla and stir this together (don't worry if it deflates a little). Add this buttered batter to the bigger batter and fold in by hand. Scrape the batter into the prepared pan and spread to level. Bake the cake until it is an even golden brown on top and springs back when gently pressed. The cake may dome a little at the end of its baking, but it will settle into a level state once it starts to cool. Cool the cake completely in its pan.
https://www.capsicumcooking.com/PublishingImages/Blog/greentea.jpg​Matcha Green Tea Sponge Cake2019-02-14 12:00 AM
2019-02-15 12:00 AMlwazi Shamase
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Port Elizabeth; Rosebank; Pretoria; Durbanhttps://www.capsicumcooking.com/PublishingImages/Blog/Beetroot%2020160527125906.jpgCooking Tips; In the Spotlight; Whats HotNo
​Beetroot cheese cake

Yield 4 small rounds


    125g cream cheese at room temperature
    60g goat cheese
    5 TBS sour cream
    1 TBS gelatin
    2 TBS orange juice
    1 TBS lemon juice
    3 TBS chopped Fennel
    1 tsp grated orange zest
    125g boiled beetroot pureed in blender,
    150ml cream




    Soak gelatin in 2 tablespoons of water.
    Mix cream cheese and goat cheese and whip in a blender at low speed until smooth, add sour cream and beat again slightly. Add lemon and orange juice, zest and fennel.
    Melt gelatin in a non-stick pan until completely dissolved. Pour the gelatin in the beetroot puree. Fold beetroot into cheese mixture, add salt and pepper to taste.
    Whip the cream until soft peaks and add to the beetroot mass. Fill prepared mold rings with cheese mixture.  Refrigerate for at least 4 hours.

    Balsamic jelly


    1 cup balsamic vinegar

    1 1⁄2 teaspoons unflavored gelatin

    6 tablespoons honey
https://www.capsicumcooking.com/PublishingImages/Blog/Beetroot%2020160527125906.jpgBeetroot Cheese Cake2019-02-14 12:00 AM
2019-02-15 12:00 AMThireshni Sanasy
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/1.jpgIn the SpotlightNo
From Root to Shoot I will create awareness to sustainability.

I am the newly nominated chair for the Sustainability Committee for the Capsicum Culinary Studio and The Private Hotel School. Since I am an extremely big tree hugger and with my sustainable organic farming experience at the world renowned Darina Allen’s Ballymaloe Cookery School and Gardens, it brings me great joy that I can live it forward at schools that are dedicated to create awareness and change to the South African hospitality sector.

In my first blog, I want to touch on the topic of recyclable cutlery and straws. This is a sensitive topic, for the percentage of the population, who are passionate about recycling, and I fully support them on this.

Here is why:

Recycling is one of the biggest polluters to the globe. According to Stats SA, only 10% of the 59 million tons of general waste produced in South Africa during the year of 2011 was recycled. I am sure that we all know this number has grown dramatically. Can we take a moment to reflect on 59 million tons of waste only in South Africa? South Africa is running out of land to dedicate for landfills, studies have reported that only 5,2% of households in South Africa recycled during 2015.

Environment, in-depth analysis of the general household survey 2002-2016, released by Statistics South Africa stated that there was an increase to 12,9% of metropolitan households reported recycling, an increase of 10,8% in urban households and a 3% increase of rural households. With rural households it was more common in households on farms than households in traditional areas. This means to me that the rural and farm households recycle because they are more in touch with nature or that they have no other option but to recycle? This could be the reason why I am so passionate about it,

I am a Durban boy now residing in Sandton, Johannesburg. However, I consider myself a farm boy as I spent a significant part of my childhood on farms, and still make time to go visit my family on the farm every few months. I think this keeps me connected to Mother Nature and the importance of taking care of our soil to keep the rich soil we have for generations to come.

Reading up on the difference of Degradable, Biodegradable & Compostable waste I came across a wonderful company that supplies the hospitality sector (and anyone for that matter) with green disposable products. What is interesting to me is that there are more products to choose from besides the boring bamboo, paper or the big no-no plastic products. I was pleased to see that you now get products that are made from plant starches and Avocado pits. Some of the aforementioned products will biodegrade in less than 6 months, and they come at reasonable price. Some plant starch cutlery is not compostable, however, they are made from 70% recycled material. They will biodegrade never-less, but some takes longer than the new exciting trend of cutlery being made from avocado pits. This completely blew my mind!

How does the hospitality sector still make use of products that damage our complex edaphological system. (edaphology is the impact of soil on living organisms)

I have been caught up in debates on the use of plastic straws, more than I can count. This might be old news to some, however, the relevance of this topic never ceases.
The word ‘enough’ is a rational description as it is, because what is enough?

Some leading brands in the industry has jumped on the band wagon to remove single use plastic straws from their outlets, now you will only find paper straws in brands like Starbucks and Thirst Bar Services. I decided to name these two companies as they have approached their support to the cause in very different manners. Thirst Bar Services are making use of unwrapped paper straws and Starbucks make use of single use plastic wrapped paper straws, thus, is their paper straw initiative actually beneficial to our recycling programs or is it a corporate cover up to a sensitive topic? For the germaphobes (like me) the plastic wrapped straws make sense for hygiene purposes, but why is a paper straw not packaged in paper, as the plastic straws are packed in paper packaging. It’s a little bit of a mind puzzle, because which one is better? I definitely support paper straws in paper packaging! I am sure there are a lot more companies that supports this initiative.

The paper straws come with lots of controversy as these straws tend to go soggy during the use of it in a frozen drink or smoothly. I want to throw a spanner into the works, what about stainless steel straws? They surely cannot go soggy, and they are recyclable! They are fairly easy to find online, you just need to be careful for the packaging as you do not want them packaged in plastic. A selected few suppliers supply their stainless sleeps trays in biodegradable packaging and supplies you with cleaning tools with your purchase. I am surely placing a few orders myself to test them out…

As mentioned above you will find more and more people trying to create awareness about this, and supplying reusable straws online and at markets all around Gauteng and nationally, however, please do not be fooled by the good intentions of these vendors. If their straws are sold in plastic packaging, is it serving the greater good? Instead it is a good-cause concealed in the original long term damaging product that we are trying to avoid.

I urge all my competitors in the Hospitality Education sector to support these causes, as I am surely driving this at Capsicum Culinary Studio and The Private Hotel School. Fortunately I have the buy in from our directors and am supported in this drive. Daily references and examples are made in my classes. My students are sure to support the change I believe we need in this industry.
All we have to do is stand together in creating awareness.
https://www.capsicumcooking.com/PublishingImages/Blog/5.jpgFrom root to shoot I will create awareness to sustainability2019-02-15 12:00 AM
2019-02-14 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/2_Ben%20Ungermann_logo.jpgCooking Tips; Whats Hot; In the SpotlightNo
We are excited to announce that Masterchef Australian 2017 runner-up, Ben Ungermann, will be back for a series of Masterclasses hosted by Capsicum Culinary Studio and sponsored by Kenwood.

Known as the 'King of Ice-cream', Ben Ungermann has worked with Capsicum in the past on a series of masterclasses where participants learnt techniques and tricks to make the perfect ice-cream.

However, this year Ben will be showing you how to make delicious savoury dishes as well as sweet ones!

The Masterclasses will include:

*The Whole Chicken Masterclass (how to take apart and use every part of the chicken)

*Dessert Masterclass (some of Ben's famous desserts including his ice cream)

*Fish Masterclass (how to fillet and cook fish perfectly every time)

Watch the maestro in action:


Have a look at our Masterclass dates below:

11 March:

Venue: Capsicum Culinary Studio Pretoria 

(Address: 134 Aramist Ave, Waterkloof Glen, Pretoria, 0181)

14:00 – 16:00

18:00 – 20:00

12 to 13 March: Capsicum Culinary Studio Rosebank 

(Address: 3 Keyes Ave, Rosebank, Johannesburg, 2196)

14:00 – 16:00

18:00 – 20:00


15 March:

Venue: Capsicum Culinary Studio Port Elizabeth

(Address: 67 Newton St, Port Elizabeth, 6045)

14:00 – 16:00

18:00 – 20:00


18, 19, 20  and 21 March:

Venue: Capsicum Culinary Studio Cape Town

(Address: 263 Victoria Rd, 6th Floor, Rex Trueform Office Park, Salt River, Cape Town, 7925)

14:00 – 16:00

18:00 – 20:00

PLEASE NOTE: 21 March time change: 10:00-12:00

                                                               14:00 – 16:00

25 to 27 March:

Venue: Capsicum Culinary Studio Durban

(300, Granada Square, 16 Chartwell Dr, Umhlanga Rocks, Durban, 4320)

 14:00 – 16:00

18:00 – 20:00


Ticket price:

R950 per Masterclass.
https://www.capsicumcooking.com/PublishingImages/Blog/2_Ben%20Ungermann_logo.jpgBen is Back2019-02-12 12:00 AM
2019-02-13 12:00 AMThireshni Sanasy
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/20141207-shortbread-cookie-caramel-chocolate-twix-recipe-14%201.jpgCooking Tips; Whats Hot; In the SpotlightNo
Salted Caramel Millionaire Shortbread:

• 300g Cake flour
• 125g Sugar
• 200g Unsalted Butter

Cream the butter and sugar until light and fluffy. Add the flour and mix until fully combined. Place into a flat tray 1.5cm high. Dock the pastry and place in the oven @180 degrees . Bake until golden brown. Remove from the oven and cool. Whilst its cooling you can begin to prepare the Caramel.

• 100g Unsalted butter
• 100g Caster Sugar
• 2 table spoons Golden syrup
• 1 Tin Condensed Milk
• Coarse sea salt (flakes) – use at your discretion

Bring all of the ingredients to the boil while stirring continuously. Boil for 5min. Pour this over the shortbread. Allow to cool completely

Dark chocolate – 400g

Once cool pour melted dark chocolate over the top of the assembled shortbread. Allow this to cool completely. When you attempt to cut ensure that you use a hot knife.
https://www.capsicumcooking.com/PublishingImages/Blog/20141207-shortbread-cookie-caramel-chocolate-twix-recipe-14%201.jpgSalted Caramel Millionaire Shortbread2019-02-13 12:00 AM
2019-02-13 12:00 AMThireshni Sanasy
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Ukhonaye_truffles_jpg.docx.jpgCooking Tips; Whats Hot; In the SpotlightNo
A Healthy Valentines Treat
Are you running out of time and have no idea what to make for your special someone this Valentine’s Day?
Why not try these healthy chocolate truffles, created by our very own Chef Ukhonaye Mconi.

Chef Ukhonaye says he chose this dish because it’s “cheaper and healthier than chocolate truffles from supermarkets, and there are so many more added benefits in all the ingredients.”
“I also see it as a fun activity for couples or families. It’s an eat and play kind of set up” he adds.

2 Cups Toasted Oats or Toasted Bran
4 Tbsp Honey
3 Tbsp Peanut Butter
3 Tbsp rehydrated Goji Berries
Pinch Salt
3 Tbsp Dessicated Coconut
1 Tbsp Cocoa Powder
Extra Cocoa Powder for dusting

In a bowl, add all dry ingredients together and mix thoroughly, once mixed, the wet ingredients including the berries can be added.
Should there be adjustment needed (if too loose, add more oats, if too dry add more honey/peanut butter).
Once the desired consistency has been reached, roll your oat mixture to the desired size and dust/coat with the extra cocoa. Sprinkle cocoa.
These can be refrigerated and frozen for later use/consumption.




Edit Snippet
https://www.capsicumcooking.com/PublishingImages/Blog/Ukhonaye_truffles_jpg.docx.jpgA Healthy Valentines Treat 2019-02-13 12:00 AM
2019-02-13 12:00 AMThireshni Sanasy
lwazi ShamaseIndividual Blog Page Boksburghttps://www.capsicumcooking.com/PublishingImages/Blog/ChefNico_0093.jpgIn the SpotlightNo
Nico celebrates a decade of training new SA chefs

This year Nico Lombard celebrates a decade of training new South African chefs.

Lombard – who lives in Alberton – has been the principal at the Boksburg campus of Capsicum Culinary Studio, South Africa’s leading culinary institute, for the past 10 years.

So what changes has he seen in the past 10 years at Capsicum and in the industry?

“Over the last few years, one of the obvious major changes was when Capsicum joined ADvTECH, becoming more of a powerhouse in the hospitality training arena. I’ve also noticed a change in the calibre of students, as more people become aware of the opportunities in the field through social media and television. The breadth of career opportunities locally has also increased over the years which is very exciting. With Capsicum’s international partners, students also have more opportunities to gain work experience abroad.”

Lombard – who says he has always loved food and hospitality from a young age – started working in restaurants at the age of 16.
“I worked my way up from waiter to manager and later became a restaurant owner. I completed qualifications in both hospitality management and as a chef. After 10 years in the industry, I decided on a change of pace and wanted to move into academia, so I joined the Capsicum team as principal of the Boksburg branch in 2009.”

The Alberton resident has been married for 17 years and has two children aged 12 and six:
“Both love spending time in the kitchen and might have inherited my foodie genes!”

What do you believe gives Capsicum an edge over its competitors?
Our passion and commitment to student life and the student experience. We also are committed to students who graduate with both practical and hands-on skills. We pride ourselves on the fact that most of our graduates find employment in the industry almost straight away.

Why do you think so many alumni have been successful?
Not only do our students have the knowledge that they’ve gained at Capsicum but they also have an impressive work ethic and understand that you have to work hard to be successful.

What advice do you have for anyone wanting to make a career in the hospitality industry?
Make sure you love the culinary industry. Work hard. Be willing to start at the bottom. Work the extra shift. Leave an establishment after a year or two to get more exposure. Network! Enter as many chefs’ competitions as you can. Read recipes and follow other chefs on social media and look at plating photos. Eat and taste everything. Play with your food! Immerse yourself in anything and everything regarding food.

You have been teaching for a decade at Capsicum – do you ever miss the professional kitchen?
I do miss the fast pace of the kitchen, the energy and the brotherhood environment you form from working in a professional kitchen. Being a Chef is something you can’t always explain to people. Being a Chef means you are a Chef for life. Food is in our blood. We think about food all the time. It is what we dream of and we read about it. We get to play with our food every day. It is our passion. It is our drive. It is a way of life. It is art. It is fast. To be a Chef in a professional kitchen is extremely hard, but that’s why we love it.
This is why I love being involved in shaping the next generation of Chefs’ hospitality future.

What are the latest food trends?
Affordable fine dining, local produce and South African heritage cooking. Craft whiskey is also showing promise as a 2019 trend, which I’m very excited about!
How do you rate the South African hospitality industry?
We are competing very well, compared with the international industry. I think we are up there!

What three ingredients would we always find in your kitchen?
Fresh herbs, garlic and chilli is a must. Ginger is also always there too. These ingredients will always add depth and character to any dish.

Can you also share with us your go- to recipe?
My children love my crispy chicken wings or succulent and sticky ribs. I love a good old curry. But one of our family favourites is Thai curry mussel soup (see recipe below) which is best when served with homemade bread

Six quick fire questions:

• Sweet or savoury?
Sweet – crème brulee or a baked cheesecake.
• Fine dining or homemade meal?
Fine dining.
• Nigella or Jamie?
Nigella. She is the dessert queen.
• Red wine or white wine?
• Paris, London, Rome or New York
New York.
• Reading on the beach, wandering around an art museum or scuba diving?
Reading on the beach.



250g leeks
1 onion
1 garlic clove
1 tsp fresh ginger
500ml dry white wine
500ml cream
1 can of light coconut cream
1 litre chicken stock
3 tbl curry paste or to taste
500g clean mussels
A handful of coriander leaves


Finely chop the leeks, onion, garlic and ginger and sauté in a little oil. Add curry paste and allow to cook for 5 minutes over low heat. Add the chicken stock and white wine and bring to the boil. Add the mussels and cook for 10 minutes. Finish with the cream and coconut cream. Allow to simmer slowly, reduce and thicken slightly. Check for seasoning, add a pinch of salt if needed. Finish with the fresh coriander leaves and serve with warm crusty bread.
https://www.capsicumcooking.com/PublishingImages/Blog/ChefNico_0093.jpgNico celebrates a decade of training new SA chefs2019-02-13 12:00 AM
2019-02-13 12:00 AMThireshni Sanasy
lwazi ShamaseIndividual Blog Page Cape Townhttps://www.capsicumcooking.com/PublishingImages/Blog/Lianne%20Cape%20Town.jpgIn the SpotlightNo
​Baking, Brad and Beaches
... Capsicum Cape Town head Lianne Holt's favourite things
Lianne Holt is the new principal at the Cape Town campus of Capsicum Culinary Studio, South Africa’s leading culinary institute.
Holt – who lives in Three Anchor Bay – was appointed to the top job in November last year after having lectured and worked in the school’s academic department for the past few years.
She loves pastry and desserts – she worked at The Olympia bakery and restaurant in Kalk Bay; headed up the Saint James boutique hotel in Knysna and ran her own business Billyboo’s Cakery before joining Capsicum.
What do you believe gives Capsicum an edge over its competitors?
Capsicum trains chefs at its campuses around the country each year so we are constantly striving to improve our curriculum and add industry relevant workshops to the programme in order for our students to see the full picture of the hospitality industry. This isn’t a TV view of being a professional chef – it is real life.
Why do you think so many alumni have been successful?
Hard work is non-negotiable in this industry. If you are willing to put the work in, you will be rewarded. Our students are constantly pushed while on campus so they understand what the professional industry will be like when they join it.
Why the move to lecturing/teaching?
I have always believed that you have to share your knowledge. I also have a passion for teaching.
What advice do you give to students?
Work hard, be passionate, and show that you are hungry for knowledge and skills.
What advice do you have for anyone wanting to make a career in the hospitality industry?
Understand that there is a lot of personal sacrifice. This is not a day to day job, it is a lifestyle. However, there are also so many more avenues to follow within this industry now. Things are always evolving so keep yourself updated on industry trends and keep experimenting!
What are the latest food trends?
o Whole foods: eating healthy whole foods to nourish your body.
o Taking one ingredient and doing as many variations with that ingredient as possible, creating different textures and mouthfeels.
o Pairing ingredients with specific beverages.
o Vegan sweet treats are on the rise! This doesn’t mean sugary sweetness is out the door; people are just experimenting more with unrefined and unprocessed ingredients. There are delicious options out there.
What chef do you admire most and why?
As a baker/cake maker, my very first idol was Peggy Porschen – she is based in the UK and her creations were always inspiring me and pushing me to do better. Locally, Jason Lilley does phenomenal pastries. Grant Achatz at Alinea in Chicago blows my mind – gosh there are actually so many chefs I admire!
How do you rate the South African hospitality industry?
Our industry is improving constantly. Personally, I believe our service needs more attention than anything else. Our foodies are phenomenal and I am very proud to be a part of the culinary scene in Cape Town.
What three ingredients would we always find in your kitchen?
Raspberries, when in season; lemons; white chocolate.
Five quick fire questions:
• Sweet or savoury? Sweet
• Brad Pitt or George Clooney – Brad!
• Red wine or white wine? Ooooh… both!
• Paris, London, Rome or New York? Eeek! NYC
• Reading on the beach, wandering around an art museum or scuba diving? Beach reading!
https://www.capsicumcooking.com/PublishingImages/Blog/Lianne%20Cape%20Town.jpgBaking, Brad and Beaches2019-02-13 12:00 AM
2019-02-12 12:00 AMAmit VPN Karshan
Thireshni SanasyIndividual Blog Page Cape Townhttps://www.capsicumcooking.com/PublishingImages/Blog/beverage-breakfast-close-up-266642.jpgCooking Tips; In the Spotlight; Whats HotNo
By Chef Hayley Sutherland
“All things sweet in the month of love”
Confectionery: The art of making confections which are food items that are rich in sugar and carbohydrates.
Confectionery is divided into two broad categories.
First being baked confections and second sugar confections.
The difference between baked and sugar confections is that not all items in baked confectionery are sweet. They include products that have a basis of flour and are always baked in ovens. Sweet confectionery includes items that are sugar based and are high in carbohydrates, these items cannot be eaten as a nutritious meal but rather a tea time snack.
“The rise of baked confectionery art”
Being a baker is an art and a science. Ingredients have to be carefully combined at specific stages and mixed in a firm but gentle way to create a product that meets the desired outcome. Artisanal breads have become a trend that everyone wants a piece of. Artisanal baking is a craft where the baker is trained to the highest ability to bake a hand crafted loaf while understanding his ingredients and the environment around them. Although there is the division between sweet and baked confection that does not mean that there are no sweet baked products. There are deliciously sweet products such as brioche, sweet croissants, pain au chocolate etc. which can all be enjoyed under the umbrella of baked confection.
“The sweetest thing”
Sugar confection is as its name suggests – all things sweet. Many years ago when sugar was not readily available honey was used as the basis of confectionery and used to preserve fruit. We have come a long way since then. Today we have many different types of sugar as well as sugar alternatives to use in the production of sweet confectionery be it candies, cakes, tarts or cookies.
Chocolate a firm favorite falls under sweet confection and by chocolate I mean the real deal couverture made from cacao beans. The making of chocolate is a lengthy and expensive process that your average consumer does not understand or know of. There are a few local businesses that are opening up now that promote a bean to bar chocolate and it is fast becoming a trend in the confectionery world as these products do not contain all the extra “nasty” additives as the big brand chocolates that we know today.

“The current state of confection”
People are moving away from mass produced products that are made by chain supermarkets and towards more individually made items by your local baker that contain quality ingredients like real butter, full cream milk and vanilla pods. This is where we will find our artisan bakers and pastry chefs that work tirelessly to hone their crafts and be the best in the business.
The world of confection is changing daily with influencers setting the pace from all over the globe. Watching platforms such as Instagram and Pinterest will introduce you to what is trending and keep you updated as to what is happening in the world of confection.
https://www.capsicumcooking.com/PublishingImages/Blog/beverage-breakfast-close-up-266642.jpgThe Changing World of Confectionary2019-02-11 12:00 AM
2019-02-12 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/knives.jpgCooking Tips; In the Spotlight; Whats HotNo
It’s #competition time!
#Capsicum together with Global Knives are offering one LUCKY WINNER a Global® Knives (@globalknivesSA) 3-pc Knife Set, which consists of G-2 20cm Cook's Knife, GSF-15 Spearpoint Peeling Knife and GSF-24 15cm Utility Knife! (T’s and C’s Apply)
To enter all you have to do is fill in your details on the microsite below and press submit!
The winner will be selected at random and only one entry per person will be accepted. Every eligible entrant will be entered into the draw to stand a chance of winning!
This competition is open to entrants who:
• Are South African citizens or residents
• Are in possession of a valid ID document or residence permit; and
• Are 18 (eighteen) years old and above at the time of entry.
• For more: https://capsicum-globalknives-terms.shortstack.com/LHGtw5
BONUS! All #Capsicum students receive 25% off if they order a set from Gobal Knives within the next two weeks!
https://www.capsicumcooking.com/PublishingImages/Blog/knives.jpgWIN with Global Knives2019-01-22 12:00 AM
2019-02-11 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Rosebankhttps://www.capsicumcooking.com/PublishingImages/Chef%20Profiles/Capsicum-Culinary-Studio-Chefs-Staff-Rosebank-Ewan-Johnston.jpgCooking Tips; In the Spotlight; Whats HotNo

Chef Ewan Johnston who is a lecturer at our Rosebank campus has been with Capsicum for two years now. Having worked in the industry for more than a decade, Ewan comes from a mass production background, but has also had some al a carte experience.

We sat down with the friendly chef to find out a little more about his passions and his current journey through Capsicum:

So… (Drumroll please) Why Capsicum?

After 8 years travelling and working in the industry in Africa and Europe. I decided to return home with my knowledge and experience with the ambition to share all of this with other young aspiring chefs. So as Capsicum was my culinary institution I qualified with, I thought being Capsicum Alumni this would be the perfect career to do so. I have been working at Capsicum for just under two years now and absolutely love doing what I do.  

What has been your biggest highlight in your culinary journey?

I have had the privilege of cooking for the President of Zambia and the governor of the Katanga province in the DRCongo and their delegates. This was by far my best chef experience.


What would your best advice be to your students and others who want to study cooking?

Cooking food is not just a job. It's a passion and love of food. In order to be a great chef you need to work for great people who love what you do and have the same drive and aspirations as you do. But most importantly cook your arse off and have fun doing it.

What was your own worst kitchen nightmare?

Working for a boss and not a leader.

What would be your last supper? A good old Italian pasta dish with a good bottle of red.

What has been your most memorable student-lecturer moment?

Seeing the look on my students faces when they graduate. The look of fulfilment and success and to know that their journey has only begun.

If you would like to study to become a Chef like Chef Ewan, and travel the world visit our courses page here and make your chef dreams a reality today!
https://www.capsicumcooking.com/PublishingImages/Chef%20Profiles/Capsicum-Culinary-Studio-Chefs-Staff-Rosebank-Ewan-Johnston.jpgCooking is a passion and love of food2019-01-23 12:00 AM
2019-02-06 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Rosebank; Pretoriahttps://www.capsicumcooking.com/PublishingImages/Blog/Capsicum_AD.jpgCooking Tips; Whats Hot; In the SpotlightNo
Black Friday Winner

Congratulations to our Black Friday Winner, Pertunia Palesa Mashiane!

Pertunia has received 50% off her study fees for 2019 and will be joining our Rosebank campus.

We look forward to you joining the #CapsicumFamily, Pertunia!

https://www.capsicumcooking.com/PublishingImages/Blog/Capsicum_AD.jpgBlack Friday Winner2019-02-05 12:00 AM
2019-02-05 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Yuppiechef.pngCooking Tips; In the Spotlight; Whats HotNo
​"Pay your debit order for 3 months between November 2018 and February 2019 and you could win a shopping voucher."

 Competition Rules

1.         This competition is promoted by Capsicum Culinary Studio (PTY) LTD reg. no. (2006/034218/07) ("the Promoter").

2.         This competition shall be conducted in accordance with the provisions of section 36 read with Regulation 11 of the Consumer Protection Act No. 68 of 2008.

3.         Competition Period: The competition runs from 15 November 2018 to 15 February 2019, both dates inclusive. No entries will be accepted after midnight on 15 February 2018.

4.         Who Can Enter: You are entitled to participate in this competition if you are a natural person who is at least 18 years old and a registered fee payer of a student with the Promoter.

 5.        Exclusions: directors, members, employees, agents of, or consultants to Promoter and its subsidiaries including the Promoter, their promotional partners and printers, their advertising and promotional agencies, supplier of goods or services in connection with this competition, or if you are any of the aforementioned persons' immediate family, including spouses, life partners, parents, children and siblings, are excluded from being entered into this competition.

6.         How to Enter: You are automatically entered as an active debit order fee payer registered on the Promoter's debit order platform.

7.         Number of Entries per Entrant: A fee payer is entered only once into the draw.

8.         Entry Fee: There is no entry fee to participate in the competition.

9.         Prize: The prizes will be one of 10 "Yuppiechef" shopping vouchers the prizes is not negotiable or transferrable and may not be exchanged for cash.

10.       Winner draw:

Ten lucky winners will be chosen at the end of the competition. The winners will be notified via SMS/EMAIL. The random entry drawn will be independently audited by an independent accountant, registered auditor, attorney or advocate to establish whether it meets the competition qualifying criteria and if so that entry will be the competition winners (the "winners"), subject to us being able to contact that winners. If the qualifying criteria are not met further random draws will take place until a randomly selected valid entry meets the eligibility criteria. The winners will be notified by SMS/EMAIL message by the Promoter within 48 hours of the random draw taking place. The Promoter will attempt contact with the potential winners at least 3 times, but if the Promoter is unable to contact the winners within two days after the first attempt, through no fault of the Promoter, the prizes will be awarded to the next eligible winners.


The winners:

1.         The winners may be asked to participate in marketing activities, including by having his/her photograph taken, but he/she will be entitled to decline to do so.

2.         By participating in this competition, you agree to all the Competition Rules set out above, without exception.

3.         The prizes are exclusively for the benefit of the winners and is neither transferable nor exchangeable for cash or otherwise. The prizes must be taken up within 3 (three) weeks after the winners has been announced.

4.         The winners will be required to complete a declaration acknowledging receipt of the price and that he/she is not connected to the Promoter as in terms of clause 5 above.

5.         A copy of these Competition Rules is made available at www.capsicumcooking.co.za. For any further queries, call Capsicum Head Office on: 021-442-0600

6.         The Promoter reserves the right to amend, modify, cancel or withdraw any aspect of this competition in its sole discretion at any time without notice or liability. The Promoter cannot guarantee the performance of any third party and shall not be liable for any act or default by a third party. Participants of this competition agree that the Promoter will, subject to prevailing law, have no liability whatsoever for any injuries, losses, costs, damage or disappointment of any kind resulting in whole or in part, directly or indirectly from acceptance, misuse or use of the prizes, or from participation in this competition. The laws of the Republic of South Africa govern this competition. If any provision or part of these Competition Rules is deemed void or otherwise unenforceable in law, then that provision or part shall be deemed excluded and the remainder of these Rules shall remain in force. Any violation of these Competition Rules will result in the immediate disqualification of the transgressing participant from the competition.
https://www.capsicumcooking.com/PublishingImages/Blog/Yuppiechef.pngDebit Order Competition2019-02-05 12:00 AM
Checked Out To: Thireshni SanasyCherry-tomato-gazpacho.aspx
Checked Out To: Thireshni Sanasy
2019-02-04 12:00 AMJaco WieseThireshni SanasyJaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Cherry%20tomato%20gazpacho.jpgCooking Tips; In the Spotlight; Whats HotNo

2.5kg Cherry tomatoes
80g of coriander roughly picked
100g of basil roughly picked
110g of icing sugar
40g of sea salt
5g of black pepper ground
400ml of olive oil

150g of basil roughly picked
250ml of olive oil

6 tomatoes sliced into eighths
1 handful of basil leaves

For the gazpacho, combine all of the ingredients (but only 200ml of the olive oil) and crush with your hands into a pulp
Place the mix into a blender, blend on a high-speed until smooth and pass through a fine sieve making sure to extract as much of the liquid as possible
To complete the gazpacho, pour some of the strained soup back into the blender, pulse on a medium setting and add the remaining olive oil in a slow steady stream until fully incorporated. Incorporate with the rest of the gazpacho and transfer to the fridge to cool
For the basil oil, place the basil into a pot of boiling water for 30-45 seconds, drain and refresh in ice cold water
Once the basil has completely cooled, squeeze the basil to remove as much water from the leaves as possible. Roughly chop the leaves and place in a blender with 100ml of the olive oil. Blend on a high speed, slowly adding the remaining oil until smooth. Pour into a small bottle or jar and refrigerate
To serve the gazpacho, pour the gazpacho into bowls and garnish with a little more basil oil, basil cress or small basil leaves and the slices of tomato
/PublishingImages/Blog/Cherry%20tomato%20gazpacho.jpgCherry tomato gazpacho2019-02-04 12:00 AM
2019-02-04 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Twix_image.JPGCooking Tips; In the Spotlight; Whats HotNo
Time to prepare: 1 hour 30 minutes

For the biscuit base
2 cups old-fashioned rolled oats – Gluten free works well too
1/2 cup coconut flour
1/2 cup melted coconut oil (measure it after it's melted)
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
For the Caramel Layer
1/2 cup creamy, smooth almond butter
1/2 cup pure maple syrup
1/3 cup coconut oil
2 teaspoons pure vanilla extract
1/4 teaspoon fine-grain sea salt
For the Chocolate Layer
1/2 cup plus 2 tablespoons raw cacao powder/alternately you could use vegan chocolate
1/2 cup coconut oil
4 tablespoons pure maple syrup

To Make the Biscuit Base:
 Preheat oven to 180°C.
 Add the rolled oats to a food processor and blitz until a fine flour is formed.
 Add the oat flour, coconut flour, coconut oil, maple syrup, and vanilla extract to a large mixing bowl. Gently mix with a spatula until combined thoroughly.
 Line an 18cm x 18cm square tin with greaseproof paper, with pull up tabs. Transfer the biscuit mixture to the pan. Using your hands, press the mixture evenly into the pan. Use a fork to dock the dough. Place into the oven until just beginning to turn golden. +- 15min.
Remove from oven and let cool completely.

To Make the Caramel:
1. Add the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt to a small saucepan. Whisk together over medium low heat until all ingredients are melted together thoroughly (approximately 3-5 minutes). Remove from heat and let cool to room temperature.
2. Once the biscuit base has cooled, pour the caramel over the top and use a spatula/back of a spoon to spread it out evenly.
3. Place the tin in the freezer for 30 minutes to set the caramel layer.
To Make the Chocolate Layer:
 Add the raw cacao powder, coconut oil, and maple syrup to a small saucepan over low heat. Whisk together constantly until all ingredients have melted together.
 Pour the chocolate over the caramel layer and use a spatula/back of spoon to spread it out evenly.
 Place the tin into the freezer for 30 minutes to set the chocolate layer.
 Pull the the large "twix bar" out of the tart pan by the tabs and transfer to a cutting board. Use a sharp knife to cut the bar into squares or twix-shaped bars. Enjoy every bite!
 Store the bars in the refrigerator.
/PublishingImages/Blog/Twix_image.JPGVegan Twix2019-02-04 12:00 AM
2019-02-04 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Milktart.jpgCooking Tips; In the Spotlight; Whats HotNo
Vegan Milk Tart
1 Large Tart
2C Flour
1.5Tbsp Sugar
½Tsp Salt
115g Vegan Margarine (100% Vegetable Oil Margarine, no milk elements)
2Tbsp Vegetable Oil
2Tbsp Chilled Water

4.5C Soy Milk
1 Vanilla Pod
2.5Tbsp Corn Flour
2,5Tbsp Flour
1C Sugar
1C Pureed Smooth Tofu
Pinch of Salt
1Tsp Agar Agar
Large Spoon of Vegan Margarine
Cinnamon to top

Preheat your oven to 200°C and prepare a large tart tin.
Mix the dry ingredients and rub in the margarine.
Combine the oil and water by whisking and add a little at a time until the pastry comes together in a ball.
Cover the pastry and refrigerate for 30 minutes.
Roll out the pastry and line your tart tin. Bake blind until golden brown and done. This should take around 15 minutes. Check the pastry at around 10 minutes and remove the baking beads to allow the pastry to cook through.
Remove the case from the oven and allow to cool thoroughly.

Make the filling by splitting the vanilla pod open and scraping the seeds along with the pod into the soy milk in a large pot. Set the stove to a medium heat, and allow the milk to come gradually up to a scalding temperature, but do not let it boil.
Beat together the corn flour, flour, tofu (once pureed), agar agar, salt and sugar until smooth. Bring the mix up to temperature by gradually adding in the heated milk while whisking to avoid lumps.
Pour the filling back into the pot, remove the vanilla pod, and set the stove to a medium to low heat. Using a spatula, keep the mixture moving, allowing it to boil, and cook it for at least 5 minutes.
Once cooked, add in the knob of margarine, work it into filling, and take it off the heat. Working quickly and carefully for the mixture will be hot, pour the filling into the tart case. Allow to set, at room temperature. Once cool, sprinkle with Cinnamon and either serve or store in the refrigerator until use. 
/PublishingImages/Blog/Milktart.jpgMilkTart2019-02-04 12:00 AM
2019-01-30 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Port Elizabeth; Durban; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/cake.JPGCooking Tips; In the Spotlight; Whats HotNo
Chocolate Cake:
• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons bicarb
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2 tbsp coffee into the boiling water
Preheat oven to 175°C.
Prepare the tins (2x 18cm round tins / cupcake trays) with spray and cook or grease-proof paper.
In a large bowl, whisk together the sugar, flour, cocoa, baking powder, bicarb and salt.
In a separate bowl whisk together the eggs, milk, oil and vanilla. Whisk until thoroughly combined.
Add the wet mixture to the dry ingredients, stir in the boiling water last. Your mixture will be thin. Pour evenly into the prepared round tins/cupcake trays.
Bake for 30-40 minutes in the preheated oven, until the cake tests done with a cake tester/skewer. Cool in the pans for 10 minutes, once rested turn out onto a wire rack to cool completely.
• 1 cup cream
• 2 tablespoons butter
• 2 cups good quality dark chocolate, chopped
• pinch salt
1. Add cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is heated throughout.
2. Add the chopped chocolate to a large glass bowl. Pour the warmed cream and butter mixture over the chocolate. Add your pinch of salt. Allow to stand for about 3minutes to soften the chopped chocolate completely.
3. Stir briskly with a whisk to combine and until completely smooth.
4. Once cooled, use an electric mixer or a whisk, whip the cooled ganache to incorporate air and increase the volume. Use a spatula to spread the ganache between the cakes or onto the cupcakes.

• Ensure your oven is pre-heated
• Always prepare your tins in advance
• Eggs perform best at room temperature
• Measure/weigh all ingredients prior to beginning the recipe instructions
• Sift all your dry ingredients together – always
• An electric mixer will assist with the mixing process 
• Use a skewer/toothpick if you do not have a cake tester, to test if your cake is cooked through. Stick the skewer/toothpick into the cake, if it comes out clean, it is baked!
• If your cake begins to pull away from the sides of the cake tins, this is a sure sign that the cakes are baked.
• If you have a fan-assisted oven, always drop the temperature by 20°C. The fan assistance always created a hotter oven as it is constantly circulating the air.
• Always allow your cakes to cool completely before beginning to decorate, if you rush this process, the icing/ganache will melt right off the cake!
• Always cool cakes on a cooling rack. This prevents condensation on the cake base.
https://www.capsicumcooking.com/PublishingImages/Blog/cake.JPGCapsicum Chocolate Cake2019-01-29 12:00 AM
Capsicum partners with The Business and Hotel Management School.aspx
2019-01-22 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/BHMS_USE.jpgCooking Tips; In the Spotlight; Whats HotNo
We are pleased to announce that Capsicum Culinary Studio is now in partnership with the Business and Hotel Management School based in Lucerne, Switzerland. Together we aim to promote professional cooperation in the business, hospitality and culinary field and the exchange of teaching and professional experiences between B.H.M.S. and CCS.
B.H.M.S offers a robust portfolio comprising of BA degrees in Hospitality and Business Management, Hotel & Hospitality, Global Business and Culinary Arts, as well as M.Sc degrees in International Hospitality Business Management and Global Business Management.
B.H.M.S. have an extensive footprint across the globe attracting more than 1000 students from 80 plus nationalities per year to its campus.
Providing a variety of study options to CCS students, B.H.M.S assures international work placement assistance to all students after completing their BA Degree, as well as providing special scholarships to students at a discounted rate.
The service offerings by both of our companies are very complementary and we look forward to shaping hospitality futures.
https://www.capsicumcooking.com/PublishingImages/Blog/BHMS_USE.jpgCapsicum partners with The Business and Hotel Management School2019-01-21 12:00 AM
Open Day.aspx
2019-01-18 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/openday.jpgCooking Tips; In the Spotlight; Whats HotNo
Get your slice of the Capsicum Cake this Open Day!
Attend our Open Day on 26 January at any of our 6 campuses, and receive an instant R10,000 bursary off your study fees, if you apply or register on the day!
The R10,000 bursary applies to our Professional Cookery Programme, Patisserie Programme and Chef Programme.
All you need to do is bring through R1000 application fee and your ID (easy as pie)!
T’s & C’s for our sweet deal: 
- Prospective students must apply or/and register on the open day to receive this offer.
- An application fee of R1 000 is payable on the open day.
- The R25 000 deposit must be paid by 31 January at 17:00.

At Capsicum, you can HAVE your cake and EAT it too!
For more information contact your local Capsicum campus:
Boksburg: 011 918 2690
Cape Town: 021 442 0600
Durban: +27 86 111 2433
Port Elizabeth: 041 365 2606
Pretoria: +27 86 111 2433
Rosebank: 011 234 1896 Content
https://www.capsicumcooking.com/PublishingImages/Blog/openday.jpgGet your slice of the Capsicum Cake this Open Day2019-01-17 12:00 AM
2019-01-16 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Watercress%20sauce%20marmite%20roasted%20new%20potatoes%20tarragon%20and%20almond%20dressing.jpgCooking Tips; In the Spotlight; Whats HotNo

•    50g of cashew nuts, soaked for 2 hours
•    80g of Watercress
•    1 Lemon juice only
•    1 tsp Dijon Mustard
•    50ml of water
•    30ml of olive oil
•    Salt
•    Pepper

•    tarragon leaves 1 small handful
•    30g of blanched almonds, roasted
•    2 tbsp of white wine vinegar
•    4 tbsp of olive oil
•    salt
•    pepper

•    400g of new potatoes halved
•    1 tsp Marmite
•    2 tbsp of olive oil

•    baby watercress to garnish
•    radishes shaved, to garnish


1.    To begin, soak the cashews for the watercress sauce in water for at least 2 hours, and up to 6 hours (at room temperature)

2.    Preheat the oven to 200C/gas mark 6

3.    Toast the almonds for 4–6 minutes, until golden

4.    Halve the new potatoes and coat with the olive oil and marmite; using your hands here is best!

5.    Roast the potatoes on a lined baking tray for 24 minutes until golden and crispy

6.    Drain the cashews and blend with the watercress, lemon juice, Dijon mustard, water, and salt and pepper until smooth

7.    With the motor running on high, slowly add the olive oil in a steady stream to emulsify. Transfer the watercress sauce to the fridge

8.    Finely chop the tarragon and roughly chop the toasted almonds. Combine the tarragon and almonds with the white wine vinegar, olive oil and seasoning to make the pesto-style dressing

9.    Finely shave the radish and hold in ice-cold water to crisp up

10.    Allow the potatoes to cool before plating (warm is okay)

11.    To plate, spoon the watercress sauce onto your serving plate or platter and spread it around evenly. Scatter over the marmite potatoes and drizzle with the tarragon and almond dressing; garnish with shaved radish and extra watercress leaves
https://www.capsicumcooking.com/PublishingImages/Blog/Watercress%20sauce%20marmite%20roasted%20new%20potatoes%20tarragon%20and%20almond%20dressing.jpgWatercress sauce marmite roasted new potatoes tarragon and almond dressing2019-01-15 12:00 AM
2019-01-15 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpgCooking Tips; In the Spotlight; Whats HotNo
Chef Wesley Cameron #CapsicumPretoria won the Lucky Star competition and received R20,000.

Chef Eoin Shiell #CapsicumPretoria won the Nola competition.


Chef Categories:


 2nd RUNNER UP:  Ferdinand October
https://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpg2018 Capsicum Winners2019-01-10 12:00 AM
2019-01-15 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Boksburghttps://www.capsicumcooking.com/PublishingImages/Blog/fresh-produce-vegetables-54667543-672x370.jpgCooking Tips; Whats Hot; In the SpotlightNo
1.  Fresh produce provides a higher nutritional value
2.  It provides higher quality dishes with more colour and better flavour
3.  Fresh produce provides a freshness and crisp texture to raw dishes, such as salad
4.  It is easier to work with and can provide neater presentation
5.  Could be more cost effective, especially when purchased in season
6.  Provides interest and reflects the seasons
8.  Environmentally friendly due to not being in glass, plastic and the like
9.  Often it is more economical to purchase fresh products verses processed foods
https://www.capsicumcooking.com/PublishingImages/Blog/fresh-produce-vegetables-54667543-672x370.jpg9 reasons why fresh produce is important to Chefs2019-01-03 12:00 AM
2019-01-14 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Cape Townhttps://www.capsicumcooking.com/PublishingImages/Blog/resized.jpgCooking Tips; In the Spotlight; Whats HotNo
Vegan: A person who does not eat or use animal products.
A vegan diet frowns upon the use of meat, dairy products and any bi-product in relation to the use of any animal or living creature. It is finally in the spotlight as an achievable option as a diet choice. I personally prefer to call it a lifestyle choice as there are many different aspects involved in maintaining a vegan diet.
There are many luxuries in day-to-day life that include the use of animals and or their bi-products. Leather products and certain make-up brands are two examples of non-edible items that vegans will not associate themselves with due to the use of animals and or animal abuse in the production.
In the last 10 years we have seen a steady increase in the number of people choosing a vegan lifestyle. The motivation for this stems from animal welfare, environmental concerns, religious reasons and quite a large factor is a ‘healthy lifestyle’. The choice to be vegan can be defined by each individuals’ personal intentions.
A vegan diet can of course be 100% healthy if managed correctly and attention is paid to getting all the necessary nutrients and vitamins your body requires. Ideally your vegan diet should be mostly plant-based whole foods. It should contain plenty of fresh fruits and vegetables, whole grains, beans, legumes, nuts and seeds. Because vegan diets often rely heavily on these healthy ingredients, they tend to be higher in vitamins, minerals, and fibre. Healthy vegan diets are saturated with vitamins B1, C, and E, folic acid, magnesium, and iron while also being low in cholesterol and saturated fats. 
The possibility of the diet not necessarily providing you with the right nutrients is also very strong. It could result in being a high fat diet full of calorie dense food items which could cause an array of health issues. So, while you are eating no animal products, and pursuing a vegan diet/lifestyle, make sure you are in it with all the facts needed to fulfill your bodies’ requirements.
Vegan junk food and vegan treats are on the rise and are a massive draw card for people who worry about veganism having ‘no variety’. You can be vegan and still have a very poor diet. The ever popular Oreo cookie is a good example of a bad advertisement for vegan food. Vegan cheese is another example of a food item which is mass produced and thoroughly processed to achieve an authentic texture and mouth feel.
Vegan treats and junk foods are the calorie dense food options to be careful of. A vegan twix bar, for example, will contain high natural sugar and high fat – though none of it will be processed or would have harmed any animals in the production of ingredients.
A well-planned, prepared and balanced vegan diet is hugely beneficial for the body. A lazy vegan diet could be to the detriment of your health and well-being.
Interesting Vegan Facts:
• Vegans spare the lives of approximately 30 animals each year
• Being a vegan cuts your carbon footprint in half
• Vegans save 1100 gallons of water each day
• Vegans are less likely to die from heart disease

https://www.capsicumcooking.com/PublishingImages/Blog/resized.jpgVegan Vibes by Chef Lianne Holt2019-01-14 12:00 AM
2019-01-02 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Durbanhttps://www.capsicumcooking.com/PublishingImages/Blog/baked-galette-cranberries-bosc-pears.jpgCooking Tips; Whats Hot; In the SpotlightNo
​By Chef Maynard

Flour, cake cup 1
Nuts, almonds, ground tbsp 4 ½
Sugar tbs 2
Salt tsp 3/8
Butter, unsalted tbsp 7
Oil, canola tbsp 3
Water, ice tbsp 3
Fresh pears g 500
Fresh cherries g 100
Lemon juice tsp 2
Nuts, almonds, flaked tbsp 1

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almond flour, 1 tablespoon sugar, and salt in a food processor; pulse to combine.
2. Scatter butter into processor; pulse until mixture resembles coarse crumbs. Drizzle in oil; pulse to combine. Add ice water; pulse just until combined. Turn mixture out onto a sheet of plastic wrap; pat into a disk. Wrap in plastic wrap; refrigerate 1 hour.
3. Preheat oven to 200°C.
4. Place pears in a large bowl. Sprinkle with remaining 1 tablespoon sugar and lemon juice; toss gently to combine.
5. Unwrap dough. Roll dough on plastic wrap into a 30cm circle. Arrange dough on a baking sheet lined with parchment paper or tart tin.
6. Spoon pears and cherries onto the dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover.
7. Bake at 180°C - 200°C for 35 minutes or until fruit juices bubble and crust is browned.
8. Remove from oven; sprinkle with almonds.
9. Cut into 8 - 10 wedges.

Chef Tip:
• • Spread a layer of Frangipane on the dough prior to arranging the pears and cherries. Bake at 180°C - 200°C for 35 minutes or until the crust is browned.
https://www.capsicumcooking.com/PublishingImages/Blog/baked-galette-cranberries-bosc-pears.jpgPear and Cherry Galette2019-01-02 12:00 AM
2018-12-20 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Durban; Boksburg; Cape Town; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/danish_bread.jpgCooking Tips; Whats Hot; In the SpotlightNo
By Chef Afzal
Time to Prepare: 3 Hours
Yield: 1

Danish Dough
Flour, white bread - 750g
Salt - 5g
Butter - 185g
Yeast, fresh - 20g
Milk or water - 200g
Egg - 120g
Filling for Bread
Oil, sunflower - 30ml
Onions, medium - 2 med
Breadcrumbs - 45ml
Almonds - 30ml
Parmesan - 90g
Sesame seeds - 15ml
Salt To taste
Pepper To Taste

1. Lightly grease a baking sheet. Sift the flour and salt together into a large bowl. Rub in 45ml of the butter. Mix the yeast with the milk and water. Add to the flour with the egg and mix to a soft dough.
2. Turn out on to a floured surface and knead for 10minutes until smooth and elastic. Place in an oiled bowl, cover with oiled clear film (Plastic wrap) or slide into an oiled polythene bag and leave to rise for about 1 hour, or until doubled in bulk.
3. Knock back and turn out on to a lightly floured surface. Roll out into an oblong about 1xm thick.
4. Dot half the remaining butter over the top two-thirds of the dough, Fold the bottom third up and the top third down and seal the edges. Turn by 90°C and repeat with the remaining butter. Fold and seal as before. Cover with oiled clear film and leave to rest for 15 minutes.
5. Turn by a further 90°C. Roll and fold again without any butter. Repeat once more. Wrap in oiled clear film and chill for 30 minutes.
6. Meanwhile, heat the oil for the filling. Add the onions and cook for 10 minutes
until golden. Remove from the heat and add the breadcrumbs, almonds,
Parmesan and seasoning.
7. Mix half the beaten egg into the breadcrumb mixture.
8. Roll out the dough on a floured surface into a rectangle 56x 23cm. Spread
with the filling to within 2cm of the edges, then roll up like a swiss role from
one long side. Cut in half Length ways. Plait together with the cut side up and
shape into a ring.
9. Place onto a baking sheet, cover with oiled clear film and leave to rise, in a
warm place for 30 minutes.
10. Meanwhile, preheat the oven to 200°C. Brush the remaining beaten egg over
the dough. Sprinkle with sesame seeds and Parmesan cheese and bake in
the centre of the preheated oven for 40 -50minutes, or until golden. Transfer
to a wire rack to cool. Serve warm or cold, cut into slices.
https://www.capsicumcooking.com/PublishingImages/Blog/danish_bread.jpgSavoury Danish crown bread2018-12-19 12:00 AM
2018-12-18 12:00 AMAmit VPN Karshan
Amit VPN KarshanIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpgIn the Spotlight; Whats HotNo
Kevin Reed - from Rugby to Roast Pork and Root Vegetables
... meet the Most Promising Young Chef of the Year

Kevin Reed, 20-year-old student currently completing his Diploma in Food Preparation and Cooking at the Capsicum Culinary Studio Cape Town campus, has been awarded the Most Promising Young Chef of the Year at the One&Only Reaching for Young Stars project for 2018 held recently in Cape Town.

Reed, who lives in Branckenfell, will now get the opportunity of a lifetime as his prize includes a five-month work experience opportunity at Winslow's Tavern, a top heritage restaurant located in Cape Cod, Massachusetts in the United States.

The restaurant is housed in an historic Federalist building in scenic Wellfleet and run by South African expats, Chef Patron Phillip and Tracey Hunt. It is acclaimed by food and travel writers and is staffed by an international brigade of highly skilled chefs who thrive on collaboration, camaraderie, fast pace and high volume producing an all-American seasonal menu heavily influenced by coastal cuisines.

Says Reed: “I am a former rugby player but I decided to give it all up for the love of cooking. Previously, I worked in England as a commis chef but decided to come back to South Africa to do my diploma at Capsicum because I have an absolute passion for food and the industry."

Adds Lianne Holt, principal of Capsicum's Cape Town campus: "We are very proud of Kevin. He worked hard for this competition so it is rewarding for us to see his talents recognised."

We asked the young chef some food-related questions:

Name three ingredients we will always find in your kitchen.
Garlic, fennel and lemons.

What is the one kitchen tool you could not do without?
Wooden spoons. I just love them to be honest.

What would be on the menu for your last meal?
Crispy skin pork belly with root vegetables, apple cider gravy and an apple sauce.

Is there one food item you really don't like?
I don't like button mushrooms. Other mushrooms are fabulous though.

Name five people who you would like to get around a table to cook for and have dinner with.
My best friend, Tannie Lollie (one of my biggest motivators), my grandad, my first love of course - just to let her taste my success - and my grandmother.

Who is your food hero?
Chris Erasmus, the owner of Foliage in Franschhoek. What a nice guy and such an inspiration with endless knowledge.

Where do you see yourself in five years’ time?
We will wait and see. The sky is the limit. That's the beauty of this industry.
https://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpgMost Promising Young Chef of the Year2018-12-10 12:00 AM
2018-12-18 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/xmas_pudding.jpgWhats Hot; Cooking Tips; In the SpotlightNo
By Chef Candice Adams
Serves: 8-10

150 g currants
150 g sultanas
150 g roughly chopped prunes
175 ml sherry
100 g cake flour
125 g breadcrumbs
150 g butter
150 g muscovado sugar (treacle can be substituted)
1 tsp ground cinnamon
¼ tsp ground cloves
1 tsp baking powder
Zest of 1 lemon
3 large eggs
1 medium apple (peeled and grated)
2 Tbsp honey
125 ml brandy (to flame the pudding)


You will need a 2 litre heatproof pudding basin / mould with a lid.
But it wouldn’t be out of the question – and it would certainly be in the spirit of the season – to make up the entire quantity of mixture, and share between smaller moulds to gift to loved ones.

Three to five hours’ steaming both first and second time around should do it; keep the one pudding for yourself, and give the other to a loved one, after it’s had its first steaming, and is cool, with the steaming instructions for Christmas Day.

1. Put the currants, sultanas and chopped prunes into a bowl with the sherry, swirl the bowl a bit, then cover with cling film and leave to steep overnight or for up to 1 week.

2. When the fruits have had their steeping time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof pudding basin (or basins), remembering to grease the lid, too.

3. In a large mixing bowl, combine all the remaining pudding ingredients (except the brandy), either in the traditional manner or just any old how; your chosen method of stirring, and who does it, probably won’t affect the outcome of your wishes or your Christmas.

4. Add the steeped fruits, scraping in every last drop of the sherry too, and mix to combine thoroughly, then fold in some coins (clean in cola – it does an amazing job) or heirloom charms. If you are at all frightened about choking-induced fatalities at the table, you can leave out the hardware.

5. Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil, so that the basin is watertight, then either put the basin in the pan of boiling water (to come halfway up the basin) or in the top of a lidded steamer. Steam for 3 to 5 hours, checking every now and again that the water hasn’t boiled away.

6. Remove gingerly and, when manageable, unwrap the foil, and put the pudding in its mould somewhere out of the way in the kitchen, until Christmas Day.

7. On the big day, rewrap the pudding (still in its mould) in foil and steam again, this time for 3 hours. Eight hours combined cooking time might seem slight overkill, but it’s not as if you need to do anything to it in that time. (wink wink)

8. To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it upside down and give the mould a little squeeze to help unmould the pudding - and voilà.

9. Put a sprig of fresh rosemary (not dried) on top of the pudding – as in South Africa real holly is invariably not available, then heat the brandy in a small pan and the minute it’s hot, but before it boils, turn off the heat, strike a match, stand back and light the pan of brandy, then pour the flaming brandy over the pudding and take it as fast as you safely can to your guests. If it feels less dangerous to you, pour the hot brandy over the pudding and then light the pudding.

10. In either case, serve with crème anglaise (custard) or with ice cream – homemade is always best. A rosemary and olive oil infused ice-cream is an absolute delight with this pud. 

Left overs can be shallow fried in butter and eaten with a generous scoop of ice cream as a spin on French toast – a very appropriate meal applicable to any meal time over the festive season. Yum!

Don’t choke on the coins and luck be to those who find them!
https://www.capsicumcooking.com/PublishingImages/Blog/xmas_pudding.jpgTraditional Christmas Plum Pudding2018-12-18 12:00 AM
2018-12-07 12:00 AMAmit VPN Karshan
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Biscotti.jpgCooking Tips; In the Spotlight; Whats HotNo
Biscotti by Chef Eoin Shiell


• 60g butter softened
• 150g brown sugar
• 1 egg
• 215g cake flour
• 80g good quality chocolate roughly chopped
• 125g nuts of your choice
• 5ml baking powder
• Pinch of cinnamon
• Pinch of salt
• Icing sugar for dusting


1. Preheat your oven to 180 degrees Celsius closer to the time of baking.
2. Cream the sugar, egg and butter together in a large mixing bowl till the mixture starts to become a creamy white colour.
3. In a separate bowl mix the remaining ingredients together till well incorporated.
4. Mix the wet and dry ingredients together till well incorporated.
5. Lay out a large layer of plastic wrap onto a clean work surface. Take half of your dough and place it in the centre of the plastic wrap. Push the he dough out into a rectangular shape so that it is half a centimetre in thickness. Wrap with the plastic wrap well, making sure to keep it in a rectangular shape. Repeat the process with the remainder of the dough.
Place the dough in the fridge for at least 2 hours to allow it to rest.
6. Grease an oven tray well & set to one side. Remove the dough from the fridge, unwrap & place onto a clean work surface.
7. You will now cut the dough width ways into ‘’fingers’’ & place them onto the greased tray. Make sure to evenly space the biscuits so they don’t touch.
8. Bake for about 10 minutes or until golden brown. Once golden brown remove from the oven & allow to cool on the tray for two minutes.  Carefully remove from the tray using a metal spatula & place onto a cooling rack.
9. Once cool dust with the icing sugar.
10. Store for a week in an airtight container.

/PublishingImages/Blog/Biscotti.jpgBiscotti by Chef Eoin2018-11-08 12:00 AM
2018-12-05 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/cutting-fees-linked-in.jpgWhats Hot; Cooking Tips; In the SpotlightNo
Don’t miss out on Capsicum’s festive bonus!

Calling all #FutureChefs!

Join SA’s largest chef school between 10-14 December and stand a chance to receive a 10% discount on any one of our internationally-recognised courses!

Capsicum Culinary Studio is feeling festive, and what better way to celebrate the season than by giving away a 10% discount on study fees for the first 10 students per campus?!
All you have to do is:

- Register for one of our 3 courses:
o Professional Cookery Programme,
o Patisserie Programme,
o Our Chef Programme where your discount will cover your first year of studies.

- Register at any of our 6 campuses nationwide:
o Boksburg
o Cape Town
o Durban
o Port Elizabeth
o Pretoria
o Rosebank

- Apply between the 10-14 December 2018!
* The registration fee must be paid in full by 14 December 2018 at latest 12:00.
* The fees discount will be deducted from the deposit payable to confirm the offer.
* Discounts are calculated from cash fees.
086 111 2433 (CHEF) | www.capsicumcooking.com | chef@capsicumcooking.co.za
Boksburg | Cape Town | Durban | Port Elizabeth | Pretoria | Rosebank
Terms & Conditions Apply
https://www.capsicumcooking.com/PublishingImages/Blog/cutting-fees-linked-in.jpgFestive Bonus2018-12-05 12:00 AM
2018-12-05 12:00 AMThireshni Sanasy
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Starfish.jpgIn the Spotlight; Cooking Tips; Whats HotNo
A letter from the Starfish Group

Our PE campus recently hosted youngsters of the Starfish Group and taught them a thing or two in the kitchen. Nicky Wooding who is the PEDSA Vice-Chairperson sent through a lovely letter to our campus Principal, Beryldene Bain.

“Thanks so much for a most enjoyable Saturday morning. 
The young adults all seem to have had a wonderful visit to Capsicum and were each very proud of his/her box of decorated cupcakes which they took home (hooray - their families were also able to enjoy them!).

The Starfish group was formed quite a number of years ago.  Most of the original members got to know each other as small children, when their parents first became members of PEDSA, the Port Elizabeth Down Syndrome Association (which is part of Down Syndrome South Africa).  The group was created so that these young adults would have a chance to meet together at least once a month for some social interaction.  (The sad thing regarding disabled people is that there aren’t many jobs available for them as yet (or people are unwilling to employ them), so once these young people complete their schooling, many just stay home and become bored and lonely.  Now, besides the social aspect of the group, we are trying to introduce other activities which open their eyes to other things and opportunities – thus, eventually, perhaps helping some day to make the Starfish employable in their areas of interest.

The name of the group – Starfish – came from the old story of a lady who was walking down a beach upon which many starfish had been washed up.  She walked along, throwing starfish back into the water, one by one, even though there were thousands which were stranded.  Someone walking past asked why she bothered to throw any back in – what difference would it make?  Throwing another into the waves, the lady replied, “It makes a difference to that one.” 
In the same way, PEDSA can unfortunately not help every single person with Down syndrome, but we hope that those whom we touch will feel that their lives have been enriched.

We are so grateful to places like Capsicum:  With your input and the willingness to put in a little effort, lives of young people like the Starfish members, are brightened. I guarantee that their outing to your premises this past Saturday will be talked about for a very long time, and who knows, perhaps one of those who attended may one day be able to train further and be able to be employed to be a great help in someone’s kitchen.

Thanks again, Beryldene, to you and your staff and students, who made the Starfish so welcomed.
It is very much appreciated and we hope to visit again in the near future.”

Thank you Nicky for the kind words, the makes our work worthwhile.
/PublishingImages/Blog/Starfish.jpgA letter from the Starfish Group2018-11-08 12:00 AM
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