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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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Chef-Talent-Scout.aspx
  
2019-07-17 12:00 AMThireshni Sanasy
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Chef%20Talent%20Scout.jpgWhats Hot
​CHEF TALENT SCOUT

We are looking for the next great chef talent in South Africa!
Win one of 6 bursaries for a one-year programme in Professional Cookery in our regional cook-off or win the ultimate national prize: a three-year accredited QCTO Chef Programme.
Prizes
- 6 Regional winners/semi-finalists: A bursary of R90 000 towards your study for a Professional Cookery programme. (Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria).
- 1 National winner: A bursary of R200 000 towards your study for the QCTO Chef programme (three years).
- The bursary includes a full chef uniform, ingredients and knife set.
HOW TO ENTER
Step 1
Create a dish using a red capsicum pepper or any other red ingredient. It can be a sweet or savoury dish.
Take a good photo and upload it on your Instagram page by using the tag #CapsicumTalent.
Please include any interesting facts on your dish – is it your own recipe, what do you like about it, etc.
Like our Instagram page and share the post.
Final date to upload your amazing red dish: 30 April 2019
Step 2
15 Finalists will be chosen to participate in a cook-off on the local campus on 28 June 2019. You will be preparing the dish that you entered on Instagram, using your own ingredients.
The winner of every campus will compete with the other 5 finalists in a national cook-off held at our Rosebank campus. Semi-finalists from other areas will be sponsored to travel to Gauteng for the final cook-off between the 6 regional finalists.
Step 3
In the final cook-off the finalists will be challenged by working with ingredients from a mystery basket. It will take place on Saturday 31 August.
Rules and regulations
- This competition is open for any Grade 12 learner in any public or private school in South Africa.
- The recipient must a South African citizen.
- The recipient of the bursary must be able to study in 2020. The bursary will not be carried over to the following year.
- The regional winner who wins the national competition will not receive the bursary for Professional Cookery but will win the 3-year Chef programme.
- The bursary is for study only and excludes transport and accommodation.
- An administration (application) fee of R1 000 is payable upon registration.
Want to be a Chef
Open-Day-7-September.aspx
  
2019-07-08 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Open-Day-Blog-Image.jpgWhats Hot
Register with us on our Open-Day 7 September   at any one of our campuses, and receive an instant 15% discount!
Open Day 7 September
Registration_Day.aspx
  
2019-07-04 12:00 AMlwazi Shamase
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Chef_competition.jpegWhats Hot
​Come through to any of our campuses on this July and register to join SA’s largest chef school for our July intake.
 
With six campuses around South Africa, Capsicum has more than 6000 graduates making their culinary mark around the world.
 
From food stylists capturing culinary moments to head chefs in the most sought-after hotels, the opportunities for chef’s today have become endless!
 
All you need to do is bring through R1000 application fee and your ID between 9am – 12pm at a Capsicum campus near you.
 
T’s & C’s:
-    Prospective students must register on this day to receive the offer.
-     An application fee of R1 000 is payable on the day.
-    A deposit must be made by 30 July 2019.
-    Offer is not applicable to part-time programmes
 
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
Registration Day
The-opportunity-to-work-for-a-year-in-the-US-hospitality-industry.aspx
  
2019-07-04 12:00 AMlwazi Shamase
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Durban%20poster.jpgWhats Hot
Capsicum and The Private Hotel School partner with youth travel specialists OVC​

The opportunity to work for a year in the US hospitality industry
Capsicum and The Private Hotel School partner with youth travel specialists OVC

Local culinary food and hospitality institutions, Capsicum Culinary Studio (CCS) and The Private Hotel School (PHS), have partnered with youth travel specialists OVC to give their students the opportunity to work in top hotels and resorts in the US for 12 months in paid internships.

Students at both schools, who have completed or will complete a one-year certificate in professional cookery or certificate in hospitality management this year, have the opportunity to fill one of 150 spots available for 2020 when OVC visit the schools' campuses later this year to interview potential candidates.

Those who are enrolling for both the Capsicum and Private Hotel School July intake will be eligible to be interviewed by OVC and could be working in the US on completion of their course in July next year. The registration day for both CCS and PHS for the July intake takes place on Saturday, June 29 in the morning. But all campuses are open every Saturday morning from 9h00 to noon for enquiries about this this programme.

Those who qualify will then be able to include international experience to their portfolio after the paid work experience in top establishments such as Gaylord Hotels, Great Wolf Lodge or McQuire Resorts.

In less than three years, more than 550 South African students have been placed in jobs in the US by OCV (www.ovc.co.za).

Mthatha-born chef Wandile Mabija graduated from Capsicum Culinary Studio's Port Elizabeth campus in 2017 and found himself a year later at the prestigious Fairmont Austin Hotel in Austin, Texas thanks to OVC.

“It was a shock at first due to everything being new to me - from the food and the people and even the fact that they drive on the right-hand side of the road. However, it was such an amazing experience which allowed me to broaden my horizons and taught me so much.”

Says Capsicum and Private Hotel School MD Renee Hill: “It’s an opportunity for people to change the course of their life, as hospitality is one of the fastest growing employment industries providing career opportunities globally, as well as in South Africa.”

Capsicum Culinary Studio is the largest chef school of its kind in South Africa with six campuses throughout the country and graduates who work around the world. Capsicum has branches in Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria which collectively maintain a 95% pass rate. It also has more local and international accreditations and associations than most chef training institutes in South Africa.

The Private Hotel School (TPHS), too, is regarded as a leader in its field and in its 13 years of operation in Stellenbosch, it has become renowned for offering exceptional hospitality training and higher education. TPHS has also launched a campus in Rosebank, Johannesburg.
The opportunity to work for a year in the US hospitality industry
Meet-Eastern-Cape-Young-Chef-of-the-Year-Tammy-Lynne-Bosch.aspx
  
2019-06-24 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Port Elizabeth; Boksburg; Cape Town; Durban; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Tammy%20Lynne%20Bosch%20and%20Stewart%20Tee.jpgWhats Hot
Meet Eastern Cape Young Chef of the Year: Tammy-Lynne Bosch
Meet Eastern Cape Young Chef of the Year Tammy-Lynne Bosch
Capsicum-Combi.aspx
  
2019-06-07 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Combi%201.jpgWhats Hot
The Capsicum Combi - The Perfect Teaching Vehicle
Capsicum Combi
Capsicum partners with The Business and Hotel Management School.aspx
  
2019-04-08 12:00 AMlwazi Shamase
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/BHMS_USE.jpgWhats Hot
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.
Capsicum partners with The Business and Hotel Management School
Capsicum-partners-with-leading-international-digital-learning-platform.aspx
  
2019-04-08 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Max%20and%20Erika.jpgWhats Hot
Capsicum partners with leading international digital learning platform
Capsicum partners with leading international digital learning platform
Most-Promising-Young-Chef-of-the-Year.aspx
  
2019-03-12 12:00 AMJaco Wiese
Amit VPN KarshanIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpgIn the Spotlight; Whats Hot
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.
Most Promising Young Chef of the Year
Festive-Bonus.aspx
  
2019-03-12 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; In the Spotlight
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!
ENQUIRE NOW!!!
TERMS AND CONDITIONS
* 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
Festive Bonus
Cherry-tomato-gazpacho.aspx
  
2019-03-12 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Cherry%20tomato%20gazpacho.jpgCooking Tips; In the Spotlight; Whats Hot
INGREDIANTS

CHERRY TOMATO GAZPACHO
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

BASIL OIL
150g of basil roughly picked
250ml of olive oil

GARNISH
6 tomatoes sliced into eighths
1 handful of basil leaves

Method
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
Cherry tomato gazpacho
Debit-Order-Competition.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Yuppiechef.pngIn the Spotlight; Whats Hot
​"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.
Debit Order Competition
chef-month-martin-ferreira-cafe-patisse.aspx
  
2019-03-12 12:00 AMJaco Wiese
SharePoint AdminIndividual Blog Page Pretoria/PublishingImages/Blog/Martin-chef-of-the-month-Feb-2018--e1518429368620.jpgWhats Hot
He admits to having a sweet tooth, so of course it makes perfect sense that he creates some of the…
Chef of the month Martin Ferreira from Cafe Patisse
Ben-is-Back-.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/2_Ben%20Ungermann_logo.jpgWhats Hot; In the Spotlight
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:

https://www.youtube.com/watch?v=6TIjv5vmblQ

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.
Ben is Back
9-reasons-why-fresh-produce-is-important-to-Chefs-.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburghttps://www.capsicumcooking.com/PublishingImages/Blog/fresh-produce-vegetables-54667543-672x370.jpgWhats Hot
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
9 reasons why fresh produce is important to Chefs
2018-Capsicum-Winners.aspx
Checked Out To: Thireshni Sanasy2018-Capsicum-Winners.aspx
Checked Out To: Thireshni Sanasy
  
2019-03-12 12:00 AMJaco WieseThireshni SanasyThireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpgIn the Spotlight; Whats Hot
Chef Wesley Cameron #CapsicumPretoria won the Lucky Star competition and received R20,000.

Chef Eoin Shiell #CapsicumPretoria won the Nola competition.

The winners of the 2018 ONE&ONLY REACHING FOR YOUNG STARS

Chef Categories:

★ MOST PROMISING CHEF: Kevin Reed

 2nd RUNNER UP:  Ferdinand October
2018 Capsicum Winners
Small-town-guy-cooks-up-a-storm-in-a-Texan-hotel.aspx
  
2019-03-12 12:00 AMJaco Wiese
AdministratorIndividual Blog Page Port Elizabeth/PublishingImages/Blog/wandila-mabijta-hires-image.pngIn the Spotlight; Whats Hot
A young man from Mthatha in the Eastern Cape is making his mark as a chef in one of the luxurious    hotels in Texas, US. Wandile Mabija, 24, who graduated from the Capsicum Culinary Studio, was excited to go overseas for the first time, at the same time sad to leave friends and family behind.




“When I first arrived in [Texas state capital] Austin, it was a bit challenging since I knew nothing about the place and how to go around. “I had to learn which bus to take to get to work. To be honest it was an exciting yet challenging experience. It was my first   time out of South   Africa, so this trip was everything I dreamt of,” said Mabija.




His dream to venture into the international community was made possible through the help of a travel agency. “It was tough to leave my family behind. I have two siblings Thando and Siphesihle – who both study in Port Elizabeth, as well as my dad Mxolisi and my mother Lindelwa. “But it was an opportunity too good to pass up.” Working at the Fairmont Austin Hotel cemented his passion for cooking...
Small town guy cooks up a storm in a Texan hotel
Savoury-Danish-crown-bread.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Durban; Boksburg; Cape Town; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/danish_bread.jpgCooking Tips; Whats Hot
By Chef Afzal
Time to Prepare: 3 Hours
Yield: 1

INGREDIENTS
QUANTITY
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

Method
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.
Savoury Danish crown bread
The-Rise-and-Rise-of-Ferdinand-October.aspx
  
2018-09-12 12:00 AMSharePoint Admin
SharePoint AdminIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttp://capsicum.decisioninc.co.za/PublishingImages/Blog/Untitled2.pngWhats Hot
The Rise and Rise of Ferdinand October

... a story of hard work, true grit and an unflinching will to succeed

____________________________________

 

Eighteen years ago, circumstances forced 34-year-old Ferdinand October to quit school and take up work collecting shopping trolleys at a large supermarket.

 

This year he will be graduating from one of the country's leading culinary schools and has a permanent job as Chef de Partie at The Lord Charles Hotel near Somerset West.

 

It's a story of hard work, true grit and an unflinching will to succeed, no matter how tough the circumstances.

 

Says October, who comes from the Strand: "After working with the trolleys, I became a cleaner and grabbed the opportunity to work in the bakery section at the supermarket. It was love at first sight. I watched the bakers and was fascinated with what they did. and I soon realised that it wasn't only the 'how to do it' part of bread and dough making that fascinated me but the 'why'. Why does dough and yeast behave in a certain way?"

 

When he was made a baker's assistant, October felt that all his dreams had come true and embarked on a SETA bakery skills programme. He was prepared to work all hours and started doing confectionary as well. He was then promoted within the organisation and opened the confectionary department at a new store the supermarket chain was launching.

 

Life was good but October wasn't satisfied: "I realised that to really progress in what was my passion in life I would have to resign from a stable and permanent job and become a student again. I also had to save up to pay for my tuition over a long period of time."

 

It was an almost impossible choice to make as October takes care of his two young children, his pensioner parents and two sisters – one who suffers from epilepsy and the other who has had drug problems – as well as their children to support.

 

Nevertheless, in 2017 October took the plunge and began a Diploma in Patisserie at the Capsicum Culinary Studio in Cape Town.

 

"It was a very difficult decision but I was determined to follow what I love doing, learn and to do whatever it took to qualify, while also continuing to support my family, which I did by working part-time at a supermarket at the weekends."

 

He adds that the management of the shop were fantastic – even advancing him money to pay for his fees: "The supermarket also runs a coffee shop, and I baked all their products from cakes (vanilla, chocolate, carrot and red velvet) to lemon meringue pies, cheesecakes, muffins, scones and biscuits."

 

Lecturers at Capsicum quickly noted his amazing work ethic. Says the Cape Town principal Charleen Davids: "Ferdinand is quite extraordinary. We soon became aware that long after the class had ended and other students had gone home, he was still in the kitchen using left over ingredients and continuing to hone his craft and perfect his skills. He is one of the hardest workers any of us have seen."

 

 

 

 

Earlier this year, October was offered to undertake his work experience requirements at Lord Charles which then offered him a permanent position.

 

If there is one thing that is almost assured, that is we have not seen the last of this talented, hard-working man who has the determination and the diligence to rise to the very top of his game.

 

"I haven't regretted my choices once. There are wonderful career opportunities once you have qualified as a chef. Then it's up to you. Put in the necessary effort and you will make a success out of it," says October.

 

Issued on behalf of Capsicum Culinary Studio by JAG Communications:

Grant Bushby: grant@jagcomms.org 076 494 4747

Janine Walker: janine@jagcomms.org 083 600 9753

 

The Rise and Rise of Ferdinand October
  
  
  
  
  
  
  
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SA-Chef-Ricardo-Queiroz.aspx
  
2019-06-24 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Ricardo_Queiroz_2.jpgIn the SpotlightNo
SA Chef Ricardo Queiroz - Living the Dream
... from Edenvale to the East Coast of the US
https://www.capsicumcooking.com/PublishingImages/Blog/Ricardo_Queiroz_2.jpgSA Chef Ricardo Queiroz2019-06-24 12:00 AM
Chef-Tyrone.aspx
  
2019-06-04 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Chef_Ty.jpgIn the SpotlightNo
Tyrone Kleynhans - from Canada to Capsicum
https://www.capsicumcooking.com/PublishingImages/Blog/Chef_Ty.jpgChef Tyrone2019-06-04 12:00 AM
The-Sky-is-your-limit---Celebrity-Chef--Nelly-Dube--2018-Capsicum-Alumni.aspx
  
2019-05-16 12:00 AMThireshni Sanasy
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Nelly.jpgIn the SpotlightNo
“The sky is your limit”- Nelly Dube, 2018 Capsicum Alumni
https://www.capsicumcooking.com/PublishingImages/Blog/Nelly.jpgThe Sky is your limit - Celebrity Chef for Nelly Dube 2018 Capsicum Alumni2019-05-16 12:00 AM
-Chef-Franco-takes-culinary-in-his-stride-.aspx
  
2019-04-08 12:00 AMThireshni Sanasy
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Screenshot_2018-11-05-21-20-47-1.pngIn the SpotlightNo
Chef Franco takes culinary in his stride
https://www.capsicumcooking.com/PublishingImages/Blog/Screenshot_2018-11-05-21-20-47-1.pngChef Franco takes culinary in his stride2019-04-08 12:00 AM
Baking-Brad-and-Beaches.aspx
  
2019-04-08 12:00 AMlwazi Shamase
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
Q-and-A-with-masterchef-Australias-Ben-Ungermann-ahead-of-SA-visit.aspx
  
2019-04-08 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Ben-in-Sa.jpgIn the SpotlightNo
The two-hour Masterclasses will take place at Capsicum Culinary Studio campuses in Pretoria (March 11); Johannesburg (March 12 and 13), Port Elizabeth (March 15), Cape Town (March 18, 19, 20 and 21) and Durban (March 25, 26 and 27).
https://www.capsicumcooking.com/PublishingImages/Blog/Ben-in-Sa.jpgQ and A with masterchef Australias Ben Ungermann ahead of SA visit2019-02-27 12:00 AM
Nico-Lombard.aspx
  
2019-04-08 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburghttps://www.capsicumcooking.com/PublishingImages/Blog/ChefNico_0093.jpgIn the SpotlightNo
Nico 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.
https://www.capsicumcooking.com/PublishingImages/Blog/ChefNico_0093.jpgNico celebrates a decade of training new SA chefs2019-02-13 12:00 AM
Cooking-is-a-passion-and-love-of-food-.aspx
  
2019-04-08 12:00 AMlwazi Shamase
Thireshni SanasyIndividual Blog Page Rosebankhttps://www.capsicumcooking.com/PublishingImages/Chef%20Profiles/Capsicum-Culinary-Studio-Chefs-Staff-Rosebank-Ewan-Johnston.jpgIn the SpotlightNo


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.

IMPRESSIVE CHEF!

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
Mixology-Gin-MasterClass.aspx
  
2019-04-08 12:00 AMlwazi Shamase
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/gin.jpgIn the SpotlightNo
With the Beerded Gin Guy and Zjoosh Flavours
/PublishingImages/Blog/gin.jpgMixology Gin MasterClass2019-02-20 12:00 AM
Chefs-and-Competitions.aspx
  
2019-04-08 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Chef_competition.jpegIn the SpotlightNo
Competition is an absolutely great way to increase your exposure within the hospitality industry
https://www.capsicumcooking.com/PublishingImages/Blog/Chef_competition.jpegChefs and Competitions2019-03-19 12:00 AM
Most-Promising-Young-Chef-of-the-Year.aspx
  
2019-03-12 12:00 AMJaco Wiese
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
Mexican-Monday.aspx
  
2019-03-12 12:00 AMJaco Wiese
SharePoint AdminIndividual Blog Page Pretoria/PublishingImages/Blog/IMG_20180910_145518.jpgIn the SpotlightNo
Capsicum hosts a #MexicanMonday  with acclaimed Mexican Chef

Capsicum's Pretoria's campus played host to Mexican Chef, Alam Mendez Florian, on Monday. Chef Florian demonstrated his impressive set of culinary skills to top-achieving students at SA's leading culinary school.

The demonstration which consisted of magical flavours and spicy aroma, was held in preparation of the first edition of the prestigious Miss Latina South Africa competition, taking place in November this year.

Being his second day in the country, Chef Florian said that working with the Capsicum students was enjoyable and he really liked the country.

Ït is only my second day here. But I really like it," Chef Florian.

The students were also intrigued by the tricks and the Mexican dishes Chef Florian showed them.

Lorraine Ntleru who is in her second phase said, "It fits in nicely because our courses are internationally based. Our cuisines are French, so it's good to be exposed to international cultures and cuisines."

With a few Mexican dishes under their sleeve, the Capsicum Pretoria students are one step closer to cooking for Miss Latina SA.

/PublishingImages/Blog/IMG_20180910_145518.jpgMexican Monday2018-09-12 12:00 AM
Cupcakes-for-Kids-with-Cancer.aspx
  
2019-03-12 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Ashnodean.jpgIn the SpotlightNo
Capsicum cupcakes raise funds for kids with cancer
Two of our campuses took part in the annual ‘Cupcakes 4 Kids with Cancer’ drive this year. Our Capsicum Pretoria student managed to make over 4000 cupcakes
First year Rosebank student, Ashnodean J Kroats, hosted her first ever charity drive in Eldorado Park recently.
Having made 500 cupcakes, Ashnodean held the event as part of the “Cupcakes 4 Kids with Cancer’ initiative which is an annual drive which calls on sponsors to sell their cupcakes and donate the money to the organisation.
Ashnodean says she has always been interested in events that regards children.
“It stole my heart because it’s the two things I love – cooking and children. I thought to myself that I’m studying towards being a Chef, why not use my skills to make a difference.”
The was also a cause that’s close to Ashnodean because she lost her grandfather to cancer. The determined student wanted to hold the event in her own community are to make people aware of the disease and to give people a platform to speak of their own struggles and battles with cancer.
“People were very supportive and wanted to know why this was being done. They wanted to get involved.”
But it wasn’t an easy road for the driven student as her team let her down at the very last minute, and she considered cancelling the entire event. It was then that Ashnodean approached Capsicum for assistance. Her lecturers and principal were so supportive of her initiative that they sponsored the ingredients for the cupcakes. 
“Chef Ewan assisted on the day of the event and his family were there, it was really amazing to work with him. He’s so supportive and motivating, his never give up attitude kept me going.”
Chef Ewan assisted on the day of the event and his family were there, and it was amazing to work with him. He’s so supportive and motivating, his never give up attitude kept me going.”
The first year Diploma student says this event boosted her own confidence, and this event allowed her to live one of her dreams.
/PublishingImages/Blog/Ashnodean.jpgCupcakes for Kids with Cancer2018-11-08 12:00 AM
Festive-Bonus.aspx
  
2019-03-12 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; 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!
ENQUIRE NOW!!!
TERMS AND CONDITIONS
* 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
Cherry-tomato-gazpacho.aspx
  
2019-03-12 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Cherry%20tomato%20gazpacho.jpgCooking Tips; In the Spotlight; Whats HotNo
INGREDIANTS

CHERRY TOMATO GAZPACHO
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

BASIL OIL
150g of basil roughly picked
250ml of olive oil

GARNISH
6 tomatoes sliced into eighths
1 handful of basil leaves

Method
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
Debit-Order-Competition.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Yuppiechef.pngIn 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
CAPSICUM-CULINARY-STUDIO-MASTERCLASSES.aspx
  
2019-03-12 12:00 AMJaco Wiese
SharePoint AdminIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttp://capsicum.decisioninc.co.za/PublishingImages/Blog/Masterclassespic.pngIn the SpotlightNo
​Capsicum Culinary Studio – South Africa's leading culinary institute – will be holding a series of Capsicum Masterclasses for those wishing to learn new skills and extend their food repertoire with fun and social hands-on lessons.

 

These mouth-watering courses will be presented by Capsicum's own chefs and take place on Saturday mornings from September to November at five of the Capsicum campuses around the country, namely Boksburg, Cape Town, Durban, Johannesburg and Pretoria.

 

Saturday, September 15 from 09h00 to 12h00: Healthy Cuisine: Back to Nature which will take participants back to nature, shows participants how to prepare tasty meals that are good for both the family and the waistline! On the menu are beef and black bean stir fry and pavlova served with berries.
 

Saturday, October 13 from 09h00 to 12h00: Taco's come out of their shell – wonderful and easy-to-prepare Mexican delights.
 

Saturday, October 27 from 09h00 to 12h00: Artisan Bread with Pate and Terrines under the spotlight.
 

Saturday, November 10 from 09h00 to 12h00: Learn how to prepare a Feast from the Middle East.
 

Saturday, November 24 from 09h00 to 12h00: Coffee and chocolate pairing – a match made in heaven!
 

Participants will sit down after the course and enjoy the food they have prepared. Also included are the ingredients, refreshments and a complementary Capsicum apron. The cost is R490 a person per class. Under 16s must be accompanied by an adult.

 

Call 086 111 2433 or email chef@capsicumcooking.co.za for more information and bookings.

http://capsicum.decisioninc.co.za/PublishingImages/Blog/Masterclassespic.pngCapsicum Culinary Studio Masterclasses2018-09-12 12:00 AM
A-letter-from-the-Starfish-Group.aspx
  
2019-03-12 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Starfish.jpgIn the SpotlightNo
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
Black-Friday-Winner-.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Rosebank; Pretoriahttps://www.capsicumcooking.com/PublishingImages/Blog/Capsicum_AD.jpgIn 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
Ben-is-Back-.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/2_Ben%20Ungermann_logo.jpgWhats 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:

https://www.youtube.com/watch?v=6TIjv5vmblQ

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
2018-Capsicum-Winners.aspx
Checked Out To: Thireshni Sanasy2018-Capsicum-Winners.aspx
Checked Out To: Thireshni Sanasy
  
2019-03-12 12:00 AMJaco WieseThireshni SanasyThireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpgIn 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.

The winners of the 2018 ONE&ONLY REACHING FOR YOUNG STARS

Chef Categories:

★ MOST PROMISING CHEF: Kevin Reed

 2nd RUNNER UP:  Ferdinand October
https://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpg2018 Capsicum Winners2019-01-10 12:00 AM
Small-town-guy-cooks-up-a-storm-in-a-Texan-hotel.aspx
  
2019-03-12 12:00 AMJaco Wiese
AdministratorIndividual Blog Page Port Elizabeth/PublishingImages/Blog/wandila-mabijta-hires-image.pngIn the Spotlight; Whats HotNo
A young man from Mthatha in the Eastern Cape is making his mark as a chef in one of the luxurious    hotels in Texas, US. Wandile Mabija, 24, who graduated from the Capsicum Culinary Studio, was excited to go overseas for the first time, at the same time sad to leave friends and family behind.




“When I first arrived in [Texas state capital] Austin, it was a bit challenging since I knew nothing about the place and how to go around. “I had to learn which bus to take to get to work. To be honest it was an exciting yet challenging experience. It was my first   time out of South   Africa, so this trip was everything I dreamt of,” said Mabija.




His dream to venture into the international community was made possible through the help of a travel agency. “It was tough to leave my family behind. I have two siblings Thando and Siphesihle – who both study in Port Elizabeth, as well as my dad Mxolisi and my mother Lindelwa. “But it was an opportunity too good to pass up.” Working at the Fairmont Austin Hotel cemented his passion for cooking...
/PublishingImages/Blog/wandila-mabijta-hires-image.pngSmall town guy cooks up a storm in a Texan hotel2018-02-12 12:00 AM
Sustainability-Avo-Straws.aspx
  
2019-03-12 12:00 AMJaco Wiese
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
QA-with-Awande-Mabaso.aspx
  
2019-03-12 12:00 AMJaco Wiese
SharePoint AdminIndividual Blog Page Rosebankhttp://capsicum.decisioninc.co.za/PublishingImages/Blog/Untitled.pngIn the SpotlightNo
​Awande Mabaso, a qualified pastry chef and chocolatier and passionate advocate for women's rights, works full-time as a lecturer at the Capsicum Culinary Studio in Rosebank, Johannesburg (the school also has campuses in Port Elizabeth, Boksburg, Cape Town, Pretoria and Durban).

 

"Growing up and watching television, I always thought that the hospitality industry, particularly in the kitchen, was a male dominated environment. I was not wrong. You can almost smell the testosterone. However, I have never subscribed to the saying 'It's a man's world'. I was determined to find my place within the industry. The industry is not one that is easy for many women – from trying to climb your way up; not being overlooked because you are a woman and changing each workplace's view on workplace harassment. I must note, though, that there are quality men who believe in equality and I thank each of them for believing in me on my journey.

 

"Being a lecturer at Capsicum has meant that I can encourage other female students to find their place in the industry; find their voice and see themselves in positions where they can dominate the industry. Whether it be the head chef in a restaurant, on a cruise ship or being a successful entrepreneur in the culinary industry. Rome was not built in a day but it takes just one person to lift another one up to be better than they ever thought. This is something want to do for women within the hospitality industry.

 

"I am also an advocate for body positivity, mental health, equality for all and supporter of all survivors of abuse and assault. I make use of my Instagram @powerfulbodymind and my blog Powerful Body and Mind to champion these causes and let others know they are not alone- and can also still thrive in their lives."

 

What is it that drives you to succeed every day?

The idea of making an impact, however small, is what drives me to succeed. Success can be measured in so many different ways, so looking back at my day and seeing what is it that I have been able to achieve, keeps the feeling to succeed burning so much more.

 

What is your advice to those who want to enter the industry?

Be brave and be yourself. This industry is about discipline. However, it isn't an industry where you should change who you are. There are amazing and different personalities in the hospitality industry and that makes it beautiful. Also be brave with your work and be brave when situations feel like they can get the better of you. It's a tough industry for anyone and every part of the industry can test you.

 

What do you consider your biggest achievement?

In hospitality, it's been having the privilege to create beautiful products that have been sold in retail stores nationally. Knowing that I have contributed and had hundreds of people taste some of my creations is my biggest achievement. However, this may change. I am never satisfied and strive to achieve more each time.

 

What has been your biggest learning moment?

This is a tough one, because I have so many but if we are looking at the industry, I would say being ignorant about people and their cultures. I have worked in establishments that have 200 and more people. So I have had to learn to not offend people, being aware of my privilege I have had in life and embracing different people.

 

If you could go back in time, what would you tell your teenage self?

I would tell myself this "You are brave, you are strong, you are worthy". I would also tell myself that I am so much stronger mentally and emotionally and to stop self-doubting myself. Confidence is key!

 

Ends

 

/PublishingImages/capsicum-logo.svgQA with Awande Mabaso2018-09-12 12:00 AM
Open Day.aspx
Checked Out To: Thireshni SanasyOpen Day.aspx
Checked Out To: Thireshni Sanasy
  
2019-03-12 12:00 AMJaco WieseThireshni SanasyThireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/openday.jpgIn the SpotlightNo
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
Robin-Jerrams-Alumni.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Pretoriahttps://www.capsicumcooking.com/PublishingImages/Blog/Robin.jpgIn the SpotlightNo
Chef Robin cook’s up a storm in Nigeria !
https://www.capsicumcooking.com/PublishingImages/Blog/Robin.jpgChef Robin cooks up a storm in Africa 2019-02-25 12:00 AM
WIN-with-Global-Knives.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/knives.jpgIn the SpotlightNo
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!
https://capsicum-globalknives.shortstack.com/HrwXw7
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
  
  
  
  
  
  
  
Campus
  
  
Post Category
  
  
Post Category:Title
  
Copy Text
  
One-Pot-Cooking-Beef-Goulash-Pasta-.aspx
  
2019-06-04 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Beef.jpgCooking TipsNoCooking Tips
One Pot Cooking Beef Goulash Pasta (Serves 4 People)
One Pot Cooking Beef Goulash Pasta
Butter-Chicken-Curry-.aspx
  
2019-06-04 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Butter_chicken.jpegCooking TipsNoCooking Tips
Butter Chicken Curry
Butter Chicken Curry
Pork-Belly-roll-stuffed with-whiskey-infused--smoked-apple--cranberry-and-walnut-stuffing.aspx
  
2019-04-25 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburghttps://www.capsicumcooking.com/PublishingImages/Blog/rolled-pork-belly-on-board-stuffed-roast-pork-belly-Good-Housekeeping-UK.jpgCooking TipsNoCooking Tips
Pork Belly roll stuffed with Whiskey infused, smoked apple, cranberry and walnut stuffing served with Vegetable chips, Mushroom and Kale Risotto, Pomagranate Molasses and Slow Cooked Candied Apple pieces  (Feeds 6 people)
Pork Belly roll stuffed with whiskey infused smoked apple cranberry and walnut stuffing
Pumpkin-Pie-Parfait.aspx
  
2019-04-25 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Durbanhttps://www.capsicumcooking.com/PublishingImages/o-PARFAIT-570.jpgCooking TipsNoCooking Tips
Recipe Name:   Pumpkin Pie Parfait
Time to Prepare: 30 Minutes
Yield: 4 Portions
Pumpkin Pie Parfait
Autumn-Inspired-Crispy-Pork-Belly.aspx
  
2019-04-09 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Autumn_image.jpgCooking TipsNoCooking Tips
Autumn Inspired Crispy Pork Belly
Autumn Inspired Crispy Pork Belly
The-Changing-World-of-Confectionary.aspx
  
2019-04-08 12:00 AMlwazi Shamase
Thireshni SanasyIndividual Blog Page Cape Townhttps://www.capsicumcooking.com/PublishingImages/Blog/beverage-breakfast-close-up-266642.jpgCooking TipsNoCooking Tips
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.
The Changing World of Confectionary
Autumn-Flavours-of-Duck.aspx
  
2019-04-08 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Duck_image.jpegCooking TipsNoCooking Tips
Confit duck leg and smoked blade of duck breast, roasted figs and beetroot compote,
garlic & parsnip puree with edible autumn leaves.
Autumn Flavours of Duck
Vegan-Vibes-by-Chef-Lianne-Holt-.aspx
  
2019-04-08 12:00 AMlwazi Shamase
Thireshni SanasyIndividual Blog Page Cape Townhttps://www.capsicumcooking.com/PublishingImages/Blog/resized.jpgCooking TipsNoCooking Tips
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

Vegan Vibes by Chef Lianne Holt
Capsicum-Chocolate-Cake.aspx
  
2019-04-08 12:00 AMlwazi Shamase
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Port Elizabeth; Durban; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/cake.JPGCooking TipsNoCooking Tips
Chocolate Cake:
Ingredients
• 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
Instructions
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.
Icing
• 1 cup cream
• 2 tablespoons butter
• 2 cups good quality dark chocolate, chopped
• pinch salt
Instructions
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.

Tips:
• 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.
Capsicum Chocolate Cake
Ukhonaye-Truffles.aspx
  
2019-04-08 12:00 AMlwazi Shamase
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Ukhonaye_truffles_jpg.docx.jpgCooking TipsNoCooking Tips
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.


Ingredients:
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




Method:
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.




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A Healthy Valentines Treat
MilkTart.aspx
  
2019-03-12 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Milktart.jpgCooking TipsNoCooking Tips
Vegan Milk Tart
1 Large Tart
Pastry:
2C Flour
1.5Tbsp Sugar
½Tsp Salt
115g Vegan Margarine (100% Vegetable Oil Margarine, no milk elements)
2Tbsp Vegetable Oil
2Tbsp Chilled Water

Filling:
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

Pastry:
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.


Filling:
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. 
MilkTart
Halloween-Cupcake-Recipe.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/halloween_cupcakes.jpgCooking TipsNoCooking Tips
​Ingredients:

2 Eggs
100g Sugar
40g Oil
10 ml Vanilla
100g Cake Flour
5ml Baking Powder
60g Milk

Method:
1. Beat the sugar and eggs until white.
2. Add the oil and vanilla and beat until smooth.
3. Add in the flour, baking powder and a pinch of salt and gently mix until incorporated.
4. Mix in the milk.
5. Portion into cup cake holders up to about 2 thirds full and bake for 15 minutes at 180°C.
6. Once done, cool on a cooling rack and decorate with butter cream.

Halloween Cupcake Recipe
Espresso-and-Chocolate-Baked-Cheesecake.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Pretoria; Boksburg; Cape Town; Durban; Port Elizabeth; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Cheesecake.jpgCooking TipsNoCooking Tips
By Chef Mark Coombe
(MAKES ONE 22CM ROUND)

Ingredients

460g cream cheese
15ml coffee
200g melted good quality dark chocolate
200g sugar
90g corn flour
15ml vanilla essence
Pinch salt
3 eggs
125ml sour cream

Method

Pre heat oven to 180°c
Cream the cream cheese, sugar, cornflour, vanilla & salt in a mixer
Add one egg at a time then espresso whilst mixing
Add sour cream and melted chocolate
Pour into prepared tin over biscuit base
Bake for 45 minutes, then cool in oven (with door sligthly open) for 1 hour

Serve with brandy cream!
Espresso and Chocolate Baked Cheesecake
Cherry-tomato-gazpacho.aspx
  
2019-03-12 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Cherry%20tomato%20gazpacho.jpgCooking Tips; In the Spotlight; Whats HotNoCooking Tips; In the Spotlight; Whats Hot
INGREDIANTS

CHERRY TOMATO GAZPACHO
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

BASIL OIL
150g of basil roughly picked
250ml of olive oil

GARNISH
6 tomatoes sliced into eighths
1 handful of basil leaves

Method
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
Cherry tomato gazpacho
Matcha-Green-Tea-Sponge-Cake-.aspx
  
2019-03-12 12:00 AMJaco Wiese
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/greentea.jpgCooking TipsNoCooking Tips
​Ingredients


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


Method

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.
Matcha Green Tea Sponge Cake
kangaroo-Tartare-by-Ben-Ungermann.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Port Elizabeth; Durban; Cape Town; Rosebank; Pretoriahttps://www.capsicumcooking.com/PublishingImages/Blog/Kangaroo%20Tartare.jpgCooking TipsNoCooking Tips
Kangaroo Tartare by Ben Ungermann.
Kangaroo Tartare by Ben Ungermann
Biscotti-by-Chef-Eoin.aspx
  
2019-03-12 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Biscotti.jpgCooking TipsNoCooking Tips
Biscotti by Chef Eoin Shiell

Ingredients

• 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

Method

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.




Biscotti by Chef Eoin
Beetroot.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Port Elizabeth; Rosebank; Pretoria; Durbanhttps://www.capsicumcooking.com/PublishingImages/Blog/Beetroot%2020160527125906.jpgCooking TipsNoCooking Tips
​Beetroot cheese cake

Yield 4 small rounds

Ingredients

    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

     

    Method

     

    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
Beetroot Cheese Cake
Traditional-Christmas-Plum-Pudding-.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/xmas_pudding.jpgCooking TipsNoCooking Tips
By Chef Candice Adams
Serves: 8-10

INGREDIENTS
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)

METHOD

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!
Traditional Christmas Plum Pudding
Savoury-Danish-crown-bread.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Durban; Boksburg; Cape Town; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/danish_bread.jpgCooking Tips; Whats HotNoCooking Tips; Whats Hot
By Chef Afzal
Time to Prepare: 3 Hours
Yield: 1

INGREDIENTS
QUANTITY
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

Method
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.
Savoury Danish crown bread
Pear-and-Cherry-Galette-.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Durbanhttps://www.capsicumcooking.com/PublishingImages/Blog/baked-galette-cranberries-bosc-pears.jpgCooking TipsNoCooking Tips
​By Chef Maynard

INGREDIENTS UNIT QUANTITY
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


 Method
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.
Pear and Cherry Galette
Salted-Caramel-Millionaire-Shortbread-.aspx
  
2019-03-12 12:00 AMJaco Wiese
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 TipsNoCooking Tips
Salted Caramel Millionaire Shortbread:

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.

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.
Salted Caramel Millionaire Shortbread
Rainbow-Trout-Stamppot-and-Broth.aspx
  
2019-03-12 12:00 AMJaco Wiese
lwazi ShamaseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Barramundi.pngCooking TipsNoCooking Tips
Rainbow Trout, Stamppot and Broth (main)

Ingredients:

Serves 4-5

Crispy Skin Rainbow Trout:
 1 x 900g rainbow trout
 
 Himalayan pink salt and pepper, to season
 1x tsp olive oil
 1x tsp unsalted butter

Fish Broth:
 Reserved trout carcass
 2x stalks celery, leaves removed, chopped
 1x large (200g) brown onion, peeled and quartered
 1x large carrot, peeled and halved
 ½x cup flat leaf parsley stalks
 ½x cup finely chopped spring onion
 ½ xcup finely chopped leek
 3x bay leaves
 7x New Zealand surf clams
 40g unsalted butter
 1x  tsp tomato paste
 ½x  tsp pink Himalayan salt flakes
 ½x  tsp black pepper

Crusted Stamppot:
 500g dutch cream potatoes, peeled and quartered
 60g unsalted butter
 1x cup sliced leeks, cut 1cm thick
 ½x clove garlic, minced
 3x stalks curly kale, stems removed, finely chopped
 1x tbsp finely chopped flat leaf parsley
 1x tbsp finely chopped chives
 ½x tsp pink Himalayan salt flakes
 2x pinches of ground black pepper
 1x egg, lightly beaten
 2x tbsp olive oil

Broad Beans:
200g fresh broad beans
 1x tbsp lemon juice
 pinch Himalayan salt flakes
 pinch black pepper
 
Baby Watercress and Celery Leaf Salad:
 1x tbsp picked celery leaves, picked from the inside of the celery heart
 2x tbsp picked baby watercress leaves
 1x tsp lemon juice
 ½x tsp extra virgin olive oil
 pinch of pink Himalayan salt flakes
 pinch black pepper
 
Garnish:
 Baby watercress

Method
For the Crispy Skin Rainbow Trout, remove trout fillets and debone. Finely chop carcass into small pieces and reserve for the broth. Trim fillets to neaten and remove excess sinew. Place fillets, skin side down, onto a plate and cover with a damp clean tea towel and set aside in the fridge until required.
For the Fish Broth, fill a large 4 litre pot with water. Add finely chopped fish carcass, celery, onion, carrot, parsley, spring onion, leek and bay leaves. Place onto medium heat and simmer for 30 minutes. Strain into a medium sized saucepan and place over high heat. Add clams and continue to cook for 2 minutes then remove and discard clams.
Strain broth through a fine sieve lined with muslin cloth into a clean 3 litre saucepan then add butter, tomato paste, salt and pepper. Place back onto high heat and continue to simmer until broth has reduced to approximately 1 litre, then remove from heat. Add lemon juice then set aside until needed.
For the Crusted Stamppot, place potatoes in a medium saucepan and add enough water to cover. Place onto medium heat and bring to the boil then continue to cook potatoes until they are tender but not falling apart, about 20-25 minutes. Remove from heat, drain and place potatoes back into saucepan. Set aside until needed.
Meanwhile, melt butter in a small saucepan over medium heat, add leek and garlic and sauté until translucent.
Half fill a medium saucepan with water and sit a bamboo steamer basket on top. Once steamer has filled with steam, add chopped kale and cover. Steam for 5 minutes then remove from heat and set aside.
Take saucepan of cooked potatoes and use a potato masher to mash until smooth. Add cooked leek and garlic, kale, parsley, chives and season to taste.
Line a baking tray with baking paper. Grease 4 x 9cm wide by 4cm high chef ring moulds with some canola spray and place onto the lined tray. Fill the rings to the top with the potato mixture then gently push down on the surface of the stamppot with the back of a spoon to create a flat and level surface. Brush the tops of the stamppot with some beaten egg. Heat a large non-stick frypan over medium heat and add olive oil. Place stamppot, egg side down, into the pan and fry until crisp, about 2 minutes. Brush the other surface with egg then carefully flip the ring of stamppot to crisp the other side. Remove from the heat and set aside on paper towel.
For the Broad Beans, peel outer husks away from broad beans. Set a small saucepan of water over medium heat and bring to the boil. Add broad beans and blanch for 30 seconds then strain and rinse under cold water. Peel broad beans again to remove outer white skin then place into a small bowl with lemon juice, salt and pepper and toss to combine.
For the Baby Watercress and Celery Leaf Salad, combine all ingredients in a small bowl and toss gently to combine. Set aside until needed.
For the Broad Beans, peel outer husks away from broad beans. Set a small saucepan of water over medium heat and bring to the boil. Add broad beans and blanch for 30 seconds then strain and rinse under cold water. Peel broad beans again to remove outer white skin then place into a small bowl with lemon juice, salt and pepper and toss to combine.
To cook the fish, cut fillets in half to give 4 evenly sized portions. Heat a medium non-stick frypan over medium heat. Add oil then add fish fillets, skin side down, and cook until skin is crisp, about 3 minutes. Spoon a teaspoon of butter onto the flesh side of each fillet, then remove from heat and flip fillets onto the flesh side.
To plate, place a Crusted Stamppot into the centre of each serving dish and remove ring mould. Place a piece of the Crispy Skin Rainbow Trout on top of the Crusted Stamppot. Top fish with some of the Baby Watercress and Celery Leaf Salad. Pour some of the Fish Broth into the bowl around the Stamppot. Sprinkle some of the Broad Beans around the Broth and finish with some baby watercress.






Rainbow Trout Stamppot and Broth by Ben Ungerman
Vegan-Twix.aspx
  
2019-03-12 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Twix_image.JPGCooking TipsNoCooking Tips
Time to prepare: 1 hour 30 minutes
Ingredients

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

Instructions
 
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.
Vegan Twix
Watercress.aspx
  
2019-03-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Watercress%20sauce%20marmite%20roasted%20new%20potatoes%20tarragon%20and%20almond%20dressing.jpgCooking TipsNoCooking Tips
​Ingredients


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

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

     FOR THE SALAD
•    baby watercress to garnish
•    radishes shaved, to garnish


Method


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
Watercress sauce marmite roasted new potatoes tarragon and almond dressing
cooking-superfoods.aspx
Checked Out To: Thireshni Sanasycooking-superfoods.aspx
Checked Out To: Thireshni Sanasy
  
2018-03-15 12:00 AMAdministratorThireshni SanasyAdministratorIndividual Blog Page /PublishingImages/Blog/superfoods-goji.jpgCooking TipsNoCooking Tips
Gorgeous Garlic It’s easy to feel run-down after the festive season and even easier to get sick. But you can…
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