Joburg foodie Julie Lindhiem of Wild Olive fame, is back this month with her delightful new course, Boere Fusion. She filled us in about the tasty South African-inspired dishes on the menu… Some of you will recall the very popular Beef and Lentil Bobotie on my menu at Wild Olive. For those of you who are none the wiser, my version of this traditional dish, is soft, succulent and exceptionally ‘lekker’. There’s a vegetarian variation of the dish too, that I will be including in your recipes to take home. I am also going to be sharing another secret recipe I learnt during my time spent in the Ottolenghi kitchen at Motcombs in London – honey glazed carrots and peas which are glistening and delicious. Lastly, if Milk Tart is your thing then please don’t miss out on this course and ‘cry over spilt milk’. My version of this all-time favourite is a thick milk tart, with wobbly, silken custard, and a crumbly nutty pastry crust. Generous cinnamon sprinkling is mandatory.
On the menu:
Cocktail Orange and honey mulled wine with hints of clove and brandy Starter Butternut, chilli and coconut soup with pumpkin seed pesto Main Beef and lentil bobotie with blistered tomato and ricotta yoghurt topping Vegetarian variation take home recipe included Tomato and chilli ginger jam Aromatic rice Corn fritters Honey glazed carrots and peas Shaved fennel salad Dessert Thick milk tart with nutty pastry WHEN
|Wednesday evening||22 June||6:30pm – 9:30pm||7 spots|
|Thursday evening||23 June||6:30pm – 9:30pm||Plenty|
|Wednesday morning||29 June||9:30am – 12:30pm||4 spots|
|Thursday evening||30 June||6:30pm – 9:30pm||11 spots|
|Wednesday morning||6 July||9:30am – 12:30pm||Plenty|
|Thursday evening||7 July||6:30pm – 9:30pm||3 spots|
WHERE Westcliff (physical address to be provided a couple days prior to course commencement). COST R350 per person and payment secures place. WHO Email Julie directly for enquiries or to book your spot on firstname.lastname@example.org. Julie completed a National Diploma in Food and Nutrition at Technikon Natal. After a brief stint as a Food Technologist for Pick ‘n Pay, she freelanced as a food stylist for ad agencies, magazines, and the like. She was contributing Food Editor to Food and Home Entertaining and Essentials Magazine. Most of you will know her for her up-market Greenside delicatessen and eatery, Wild Olive Food Store, which she sold in early 2008, after five and a half years of hard work. In addition to running her popular deli, she was a regular contributing cookery writer to Food and Home Entertaining and a freelance food stylist. After a year of soul searching, Julie is back in the business of food and is very excited about sharing her experience and love of food, through cookery demonstrations. Pictures are of Julie’s Christmas course last year, taken by Vanessa Lewis (www.18thirty9.co.za).