10 | THE WITNESS
FEATURES
Six breweries will be taking part in the Rosetta Craft Beer Festival and
between them they will ensure that 30 beers will be available for tasting.
Try some of the finest
local brews at the
Rosetta Craft Beer Festival
GAYNOR LAWSON
ARE you an enthusiastic craft beer afi-
cionado keen to try new brands and
beer styles but not too sure which ones
you’ll like?
Or if you haven’t tried craft beer, you
might be eager to experience home-
grown ales — but where to start? The
fourth annual Witness Rosetta Craft
Beer Festival on September 29 offers
craft beer fans and novices alike an ideal
opportunity to see which of the quality
local brews they enjoy, many of which
are available from the breweries only,
with some newcomers to the local
brewing scene being included for a new
taste experience.
The six breweries taking part will be-
tween them ensure that a total of 30
beers will be available for tasting, in the
relaxed festival grounds next to the pic-
turesque Rosetta Dam on the corner of
the R103 and the Kamberg Road. The
breweries to be represented at the festi-
val are Nottingham Road Brewery, Dur-
ban Brewing Company, Clockwork
Brewhouse, Doctrine Brewery, Lions
River Brewery and Happy Days Brewery
(the new kid on the block that opened
at the end of July near Nottingham
Road).
There will also be craft gin — a cur-
rent hot trend — available from Distill-
ery 031
Be wise... Polarise.
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Dave Whitfield of the festival orga-
nising committee said: “This is the
fourth such festival held in conjunction
with The Witness; a successful associa-
tion that has ensured the event’s sus-
tainability and popularity.”
The craft beer festival is a project of
the Rosetta Ratepayers Association,
which raises funds to maintain this vil-
lage that lies between Nottingham
Road and Mooi River.
Cost is R100 a head on the day, and
R90 for early birds who book in advance
on the website at www.rosettabeer-
fest.co.za and e-mail rosettacraftbeer
festival@gmail.com for details.
While alcohol cannot be served to
those under the ages of 18 — who enter
free of charge — there are plenty of oth-
er activities, including live entertain-
ment and the Nottingham Road Spar
kiddies’ corner for the little ones, with
a jumping castle, face painting, and
treats such as sweets, soft drinks and
cake at no charge.
Talking of food, it’s no good doing
a beer tasting on an empty stomach,
so festival goers can feast on great grub
from a selection of food stalls catering
to tastes from vegan to spit roasts.
Make a note and get to the Rosetta
Craft Beer Festival on September 29 to
sample a variety of local craft beers. Re-
member to appoint a designated driver
beforehand to get you home safely.
Sale
by Moffatt Optical
In Zandy’s kitchen
Chef Zandy Armstrong from Jackie Cameron School shares her special recipe for venison pie
JACKIE CAMERON
THE current students at Jackie Cameron
School of Food & Wine are eight months
into the course and well into the restau-
rant take overs for our relatively new, pop-
up B.RUNCH concept. This model pro-
vides a novel way for you to meet — and
get to know the students, who benefit
from guest’s comments and opinions.
With only four weekends left to do this,
I suggest you hurry on over. For details,
phone the school.
Here you may meet Zandy Armstrong,
one of this year’s aspiring chefs. She grew
up in North West province.
“As a child — reared on a farm — I have
fond memories of my mom’s friend Liana
whose home-cooked venison pie left a
lasting impression,” Armstrong recalls.
“Today, this recipe still evokes happy
times with our extended family sitting
around the fireplace, on chilly winter
days. The dish is special to me because
it was a catalyst for bringing people to-
gether.”
And this is the reason Armstrong
chose to share it with you, the reader.
Armstrong had a busy lifestyle before
enrolling at the school. Some of you may
recognise her from the very successful
Groomingdales, a professional pet-
grooming and training school. She also
worked at the renowned Cape Grace Spa,
after completing a beauty course at Jan-
elle College in Clarendon. Her apprecia-
tion of hospitality and catering was nur-
tured during her high-school years when
she worked over weekends and in the
evenings, at weddings and conferences as
well as in the restaurant and tea garden
at Happy Hill Guest House, in the Mid-
lands. She also completed a yoga alliance
teacher-training course. This paints a
picture of someone who thrives on keep-
ing busy — and challenged.
Armstrong — completely committed
to this course — is normally the last to
leave a class or function, always willing
to help, jumps at every opportunity with
open arms, and puts real time into get-
ting things done correctly. She under-
stands that practice makes perfect. I look
forward to watching her thrive in her
workplace post.
OPTICAL
Cascades Lifestyle Centre
033 347 1888
SEPTEMBER 7, 2018
www.witness.co.za
to cover filling in
casserole dish while
it is cooking)
Crust
250 ml cake flour
5 ml baking powder
1 x egg
250 ml double-cream
yogurt or maas
15 ml full-cream milk
2 x thyme sprig
200 ml grated
pecorino cheese, or
any cheese
Method
Heat oil and butter in
a sauté pan (high
heat)
Add onions and
garlic, cooking until
golden and tender
Add cubed venison
and sear on all sides
(adding small portions
at a time). Add
vegetables.
Add clove powder,
salt and pepper to
taste.
Deglaze the pan with
the cream. Transfer to
Zandy’s Venison/Beef Pie a casserole dish and
Makes approx 4 to 6 portions cover with warm stock.
Bake with lid on in oven for two
Ingredients to three hours at 160 degrees C.
Expect some evaporation so add
Filling stock as necessary. Thirty minutes
15 ml sunflower oil before the filling is ready you can
15 ml butter, salted remove some of the potatoes.
1 x onion (finely chopped) Mash them and return them back
1 x garlic clove (minced) to the casserole dish to thicken
500 g venison or stewing beef the gravy.
Zandy Armstrong. 4 x medium carrots, chopped Begin preparing the pie crust
PHOTOS: KAREN E. PHOTOGRAPHY (approx one centimetre) With a fork, mix together the flour,
200 g green beans baking powder, egg, yogurt and
We all hope you visit our stand at the Cameron School of Food & Wine in Hil- 4 x medium potatoes (quartered) milk. Add thyme pecorino and
Hilton Arts Festival where we will take ton, KZN. Inquiries: admin@jackiecam- 30 ml clove powder season to taste. Spoon the batter
over Crookes Block. This is the next big eron.co.za Ground course salt and black over the pie filling in the casserole
learning experience for the students. • Communicate with her via email: pepper to taste dish, smoothing it as you go. Bake
We’ll be there from September 14 to jackie@jackiecameron.co.za 250 ml cream without the lid for a further 15 to
September 16. • Food assistant and recipe developer: Approx 750 ml beef stock (enough 20 minutes until golden.
• Jackie Cameron is the owner of Jackie Zandy Armstrong.
Feed your hungry brain well during exam time
ARE matric pupils mentally ready
for their exams? According to Clau-
dine Ryan, a registered dietician for
Compass Group Southern Africa, a
strong memory depends on the
health and vitality of the brain.
vidual food items.
• Have breakfast
Studies show that pupils who eat
breakfast have improved memory
function and concentration when
compared to those who skip break-
Whole-wheat tuna sandwiches,
popcorn, fruit, low-fat yogurt or
whole-wheat biscuits are good
snacks to boost energy levels.
• Slow on sugar
Sweets and drinks that contain lots
water per day.
Other suitable fluids include
rooi­bos tea, home-made ice teas,
low-fat milk and diluted fruit juice.
• Don’t depend on caffeine
Limit yourself to two cups of coffee
“The brain weighs only two per- fast. of sugar will only boost your energy per day or opt for decaffeinated cof-
cent of the body and it contains Have low-GI carbohydrates that levels for a short time and then leave fee instead.
more than a 100 billion brain cells, will ensure the brain has a continu- you fatigued and drained. Too much caffeine may lead to
which use up to 20% of the body’s ous supply of glucose. Rather have fresh fruit, dried restlessness, irritability, anxiety and
energy,” she said. “Glucose is the Try low-GI toasted bread with fruits, fruit salad, low-fat yogurt and stress — the last thing you need
brain’s main energy source. Vita- mozzarella cheese or peanut butter, nuts and raisins instead of sweets when trying to concentrate and
mins, minerals, amino acids and low-GI cereals with low-fat milk, and cold drinks. study. — Parent24.
fatty acids also play a role in optimal fruit salad and low-fat yogurt or a • Drink enough
brain function.” fruit smoothie. It is extremely important to drink Try this brain boosting
What you eat doesn’t only feed • Grab a snack sufficient amounts of fluids during smoothie recipe
your body, but also your hungry Refuelling every three to four hours exam time to ensure your body is 1 banana
brain. is crucial to keeping blood sugar fully hydrated. ½ cup of fresh or frozen blueberries
The best food during exams is a and energy levels steady. Dehydration may lead to fatigue, 50 ml low-fat vanilla yogurt
balanced diet that includes “brain Plan to have study breaks and headaches and a lack of concentra- 100 ml apple juice
foods” rather than focusing on indi- have a healthy snack ready. tion. Aim for at least six glasses of Handful of crushed nuts.
CAST IRON: THE ESSENTIAL PAN MISSING FROM YOUR KITCHEN
KATY ROSE
Buttermilk and
SO often a younger generation will discover an ingredient, cheese corn
technique or method, only to learn that this was the way of bread
their grandparents years ago. Cast-iron pans (or skillets as
they are called in the U.S.) were once thrown aside in fa- Ingredients
vour of lighter and cleaner non-stick pans, but now chefs
are lauding the wonders of the heavy pans once again. For the corn
Cast iron is one of the earliest kinds of steel. It is known bread
to be more brittle than other steels and therefore, cast iron • 125 ml self-
was not the best for bridges, train tracks and other indus- raising flour
trial applications. Meanwhile, its even heat conductivity 125 ml polenta
makes it ideal for home cookware such as frying pans, cas- 45 ml brown
serole dishes and potjie pots. sugar
The heaviness of the pan will be the first thing you may 125 ml mature
notice when you reach for cast iron. The heaviness and cheddar cheese,
density of the metal are what give the pan its most cele- grated
brated characteristic — an even distribution of heat. This 1,25 ml salt
makes cast iron ideal for cooking anything with a crispy 125 ml buttermilk
outer layer and a soft inner layer — think pizzas, waffles, 1 large egg
frittatas and even roast chicken. The durability of cast iron 60 ml butter,
means that it can move effortlessly from stove top into the melted + extra for
oven and even onto the braai. the chilli crème
The uses for cast iron are almost endless, but there are fraîche: 2 green
certain foods that are better cooked in a stainless steel or chillies, finely
non-stick pan. chopped, 250 ml
• Tomatoes or anything strongly acidic will react with the crème fraîche, salt
metal and give the dish a metallic taste. and pepper.
• Fish because the surface is slightly porous and the fishy
taste will be passed on to your future meals. If you love Method Serve it as a spread with the corn
cooking fish, best to keep one cast iron pan just for sea- For the cornbread, preheat the oven bread.
food. Paella is the most famous of cast-iron seafood dishes. to 170°C and grease a 13 cm Lovely served with fried eggs and
• Scrambled eggs are best cooked in a non-stick pan, unless ovenproof skillet or cast-iron pan a handful of basil for breakfast, and
you want to spend ages doing the washing up. with non-stick cooking spray. would be delicious with Zandy
While new cast-iron cookware is available online, have a Whisk all of the ingredients Armstrong’s venison/beef pie
look in your granny’s kitchen cupboard and we’re almost together until smooth. Pour the featured on this page.
sure you’ll find a cast-iron pan in there somewhere. Many mixture into the pan and smooth
languish unloved in garages and storerooms, but if that out the top. Brush with some melted
yields no results, head to your local car boot sale or flea butter and bake for 20 minutes.
market. Don’t be put off by its rusty appearance, as cast Cool for 10 to 15 minutes before TIP: To bake regular cornbread
iron can be reconditioned in your own kitchen — it’s called cutting into six wedges. squares, simply double the recipe
“seasoning“, which is to apply a few layers of oil and then For the chilli crème fraîche, stir and bake it in a 20 cm x 20 cm cake
bond them with the steel, using high heat in your oven. the ingredients together and season tin for 20 to 25 minutes.
This will create an even, glossy layer that will help meat to it to taste. Cool and serve in squares.
release juices and give baked goods a golden, crispy skin.