Chef Pieter from our Port Elizabeth campus shares some tips on maximizing vegetables and preventing wastage:
Cook spinach stems with red, vinegar, sugar and salt for a sweet-and-sour relish.
Puree carrot tops with basil, parmesan and pine nuts for pesto – great to use in the stock pot too.
Chop fennel stalks finely and sauté with leeks and butter for a delicate sauce for fish.
Trim and toss radish greens in buttermilk dressing with corn, thinly sliced radishes and tomatoes.
Our Chef Patron, Chef Zola Nene shares her insights:
Add a generous squeeze of naartjie juice to bircher muesli for a fresh burst.
Try a slice of naartjie in your ice tea, instead of lemons.
When it comes to pickling, makes sure your utensils and equipment are completely sterile.
Pickle foods at their freshest, the point is to preserve the goodness.