1. oolf Food is Art, then Cooking is my Canvas',
By Chef Tinus Pretorius
My life as a Chef started at a young age of 13. I soon realised the
amazingjourney I was undertaking. There were moments filled with
great Highlights and many nail biting times.
The r ife in a kitchen is similar to that of an Astronaut on his way
to discover the beauty of The Universe. The Awesome pictures
flashing past your eyes, an experience so magica, with unbelievable
memories.
Never a dull moment, and the heat is on in the kitchen.
Restaurants filled with an electric vibe and patrons melting away
with fresh aromas and the true Spirit of satisfaction.
Oh yes, I have graduated with a degree in'Human behaviour.' I
have dealt with Romantic Smouldering Couples, Stubborn Rude
Businessmen, Bored Frustrated House-wives, Young Upcoming
Professionals and The Flashy Flamboyant Fashionistas.
It is always so interesting to match personalities with dishes which
were ordered from the menu? Have you
matched the dish, most descriptive to your
personality?
Fiery and hot like an Arrabiata ... Crisp
and Fresh like a designer Salad ... Heavy and
thick like a Winter Stew ... or Strawberry
Sensational?
A chapter on its own is balancing your life
as an artistic and funky chef, with that of a
disciplined business owner, facing the real
world challenges of bills; staff issues and the
development of your restaurant. Ajourney
navigated by creativity and the beauty where
you discover your own inner Spirit.
So, as the seasons change, so do food
trends. I have been blessed by leaming from
the best and also to have experienced the
diversity of different cultures and demands.
One morning I witnessed our waiters totally
confused by an Orientai guest request ...
"Smooth penis Butter" was "smooth Peanut
Buffer". The day with uncontrolled baboons,
surely the most nail biting, as they raided a
Buffet table enjoying a pre-wedding
razzmatazz of note,
just before the elegant
wedding guests took
to their seats. Lots of
stress and a dozen
Tequilas, was the
solution to quick
thinking!
As in all kitchens,
the First-aid Box is
paramount to treat
burns, cuts and other injuries. chefs are being transformed into
walking, swearing, dictionaries, and then the eueen of all
Drama-Queens takes the stage.
Staff- training can involve some dangerous, spectacular
moments when a can of, "Spray and Cook", rockets thr-ough the
air like a missile, after it has been left on a hot surface, or when
the microwave oven sets offthe most glamorous fire-works
display after a metal container enters the launching pad.
Gastronomic explosions, a collage made up of the most
exhilarating moments, are just part of the experience.
During this amazing journey I discovered the joy of creating
and sensing the healing powers of cooking. You escape to a
world removed from any negativity and filled with pure bliss.
Now, you too can escape from your world and enjoy this
delicious mouth-watering spring Tart smothered with aromatic
aromas and fabulous flavours.
Tart up your table and enjoy ... Chef txxx
Sfrng CfwrryTomntaToft
A Taste Sensation with Sweet Basil Pesto, Oregano, Olives &
Feta.
25OG Pu.frPsstry
3 16tsp Basnlpesto
2T btspEresftCrenm
Sen Sa[t e trl[r'&.pepper to
SOOG Cfterry Tomatoes
7 rbtsp Atwe oi[
1 Gaflic Ctrrue pede{. U
sOG B,htho/fqlt,es pitte{
l Tsp Oregatw
t E7g To[h &, t 't6{sp Mitfrfor gtnmg
1 Cup of cnmbenr*a
EresftBssit & aPansy to Gnrnisft
Af* Bottfu of
"
*FwftLtewu&to cdcfiratetfie Spmt of
sprtng
l. pre-heat oven to ,oo
t'"ot to create the Tart "'
2. Mix Together Basil Pesto, Fresh cream, Sea salt & Black pepper (set.
Aside)
3. Roll Out Puff Pastry on light floured surface, 30cm (+ 2cmedge)
circle
4. Lightly flour the base of a tart tin & place pastry on top.
5. Prick Pastry all over with a fork, leave 2cm pastry of the edge.
6. Spread the Basil Pesto Cream mixture over the base, not onto 2cm
edge.
7. Press Cherry Tomatoes & Olives onto Basil Pesto Cream base,
sprinkle over the Garlic, Oregano and Crumbed Feta.
8. Season with Sea Salt & Black Pepper to taste.
9. Brush the edges with the Egg glaze, bake for 20-30 minutes until tart
is cooked through.
ffi$ifrm* Wi[tm,"**
5 lucky readers who
email:
ch e ftin u s @telko m s a. n et
will win a
eomplimentary
'Dinner for two' at
Post & Rait including
a bottle of
complimentary
Rovn&,eWtu.
'retrnehe