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This week in our bakery

Our bakery has been very busy in the last week completing an order for 150 beautifully packaged macarons for the La Rochelle Choir in yellow and blue, the school colors. These delicate french biscuits are perfect for gifts and favors as they have it all- delicate flavor, divine texture and a gorgeous appearance! Best of luck to the choir for their upcoming performance. Next week we will be making 40 “besaar poedings” for the Strooidak Kerk. Always nice to get a repeat order as we did this one last year as well. We are happy to assist with anyone’s special celebration and produce some month watering treats and platters.

Hurst Happenings

Our Third year TTT food innovation team has been hard at work cooking up a delicious kimchi range for our MOM fridges. Pick up a bottle from our fridges today. Kimchi is a traditional Korean dish made from fermented vegetables. Its loaded with vitamins A, B, and C, and is great for gut health and digestion (in addition to being delicious). Some studies even show Kimchi has compounds that may prevent the growth of cancer.

Love in the MOM Kitchen

Chef Eugene has been enjoying a week’s break with his Scottish wife Nicole who is in Cape Town on leave from her job on the Disney Cruise Liners, where they met. Talk about a global romance! Chef Pierre and Hennie have been providing cover in the Hot Kitchen and we so enjoy the benefits of having such a versatile team.

Tips and Tricks

Chef Eugene had a chat to us this week about working with green vegetables. His top tips are: buy good quality vegetables, wash thoroughly before use and before cooking make sure the pieces are cut to a similar size. Blanching is a great technique – bring the right size pot of water to the boil, add your green vegetables (enough water so that they can move around freely), as soon as the water comes up to the boil again, drain the vegetables and cool them down immediately with iced water. To reheat: heat a pan, add a little butter and olive oil – as it melts and starts to foam – add the vegetables and toss until just heated through – season generously with salt and pepper and serve

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