4

Supplements

The Witness

October 31, 2014

ADVERTORIAL

Chef
Jackie
Cameron
will launch
her School
of Food
and Wine
in Hilton,
in January
2015.
PHOTO:
SALLY
CHANCE

JACKIECAMERONSCHOOL
OFFOODANDWINE
Angela Shaw, the KZNSA Gallery complex manager, with some of the items on offer at the revamped KZNSA
Gallery Shop.
PHOTOS: IAN CARBUTT

LAUNCHING her own chef school is a

LOOK
dream come true for renowned chef
out for Jackie
Jackie Cameron.
Camerons
Scheduled to open in January
monthly column in
2015 in Hilton, the school will offer
Weekend Witness
an 18month intensive internationally
with her stories
recognised course with a maximum
and recipes.
intake of 15 students.
Handson is Camerons philosophy
and the students will be working alongside
her daily. The school will provide the students with the
opportunity to experience all things foodie in a safe
and secure environment.
Cameron believes that there is no need to have worked
in a top restaurant, locally or internationally, to succeed.
There is so much to food and I want to share all that I
have been fortunate to have learnt, and experienced, with
the students, she said, adding that her aim is to impart
this knowledge and to teach the students how to create
a balanced and healthy lifestyle in the industry.
Midlands born and raised, Cameron graduated from the
Christina Martin School of Food and Wine in 2001. Her
heart is in KwaZuluNatal, where, since 2002, she has
filled the position of head chef at Hartford Housea
fivestar boutique hotel in rural Mooi River.
Her list of achievementswhile working at Hartford
House and in her personal capacityincludes what most
aspiring chefs dream of, such as being voted by South
African Tourism as one of the Top 10 Young South Afri
can Chefs and making an appearance on TV programmes
such as MasterChef SA, Top Billing, and with Justin Bone
llo in The Ultimate Braai Master.
Cameron has been part of the Real Food Movement, is
a Chaine des Rotisseurs member, and is on the KwaZulu
Natal committee for the South Africa Chefs Association.
Her culinary career has taken her around the globe, where
she has represented South Africa at exhibitions, enjoyed
work experiences, and experienced eating in some of the
worlds finest restaurants.
And thats not allshe also broke into the world of
fashion when she introduced the Jackie Cameron chefs
range as an alternative to conventional kitchen wear!
Visit www.jackiecameron.co.za for more information,
find Jackie Cameron on Facebook or follow her on Twitter
@Jackie_Cameron.eXplore Reporter.

The KZNSA Gallery in Bulwer Road.

A huge range of items, from glassware and ceramics to shawls

and clothing, can be bought at the KZNSA Gallery Shop.

Localislekker
thisfestiveseason

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First 10 to enrol now receive
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Terms and Conditions Apply

Before

After

After

THEKwaZuluNatalSocietyofArts(KZNSA)has
relauncheditspopularshop,justintimetocatch
the start of the festive season.
Weareincrediblyexcitedabouttheopening
becauseitsourchancetorevealourstockoflocal
only merchandise, said Angela Shaw, the
KZNSA Gallery complex manager.
Atthebeginningof2014,weembarkedona
policy of stocking only KZN, South African or
handmadeworkfromotherAfricancountrieson
thefloor.Inaddition,wehavetakentheopportu
nitytorefreshalltheexistinglinesintheshop.
Thegroundfloorareawillremaingiftfocused,
withaffordablesmallsmadelocally,andthemez
zanineboutiquespacewillcarrymorecollecta
ble, onceoff and designer pieces.
Oneoftheprimeaimsofthisnewsetupis
toeducateourcustomersaboutthevalueofcol

lectinglocalwork,aswellasprovidethemwith
theopportunitytodiscovertheworkofmakers
they dont know, or cant find anywhere else.
CollectableworksincludeAngelineMasuku
basketry,ThembiNalaceramicsandhandblown
glass pieces by Guido von Besouw.
Excitingnewadditionstotheupstairsspace
includedesignerclothingbyTerrenceBrayand
others,furniturebyKoopDesign,homewareand
lightingbyXavierClarisse,andahighendlocal
jewellerycollectionfeaturingtheworkofNicky
Savage, Lapis Lazuli and Starbright Girl.
Theshop,basedatthegalleryat166Bulwer
Road,Glenwood,isopenfromTuesdaytoFriday
from9amto5pm,Saturdayfrom9amto4pm
andSundayfrom10amto3pm.Christmasshop
pinghourswillcoincidewiththeshophours.In
quiries: 031 277 1700.eXplore Reporter.

October 31, 2014

The Witness

Supplements

Amustforfoodies
CHRISTOPretorius,executivechefatTheTwelve
ApostlesHotelandSpainCapeTown,willbeat
TheOysterBoxinUmhlangaonNovember5for
the first of two mustdo events for foodies.
PretoriuswillbetheguestchefintheGrillRoom
andispreparingafivecoursefoodandwineeven
ingthatwillshowcaseCapeMalayspicesandfla
vours using KwaZuluNatal ingredients.
On the menu is chilled garden pea and mint
soup,prawndhalcreamedcauliflower,cuminyo
gurt, pineapple chutney, hydrated sultanas and
verjuice, barnraised quail confit leg lollipop,
mushroom agnolotti, shallot puree, hazelnuts
withcoffeesauceandGraaffReinetblesbokpearl
barleywithceleryroot,apple,shimejimushrooms,
cashewnut cream and juniper berry jus.
Dessertwillberoastpeachpannacotta,Mada
gascanvanilla,coconutsponge,sourcreamand

caramelised white chocolate.

ThefivecoursemenucostsR550perperson.
Alsoheadedtotheupmarkethotelischefand
authorofnumerouscookbooksMarlenevander
Westhuizen,whowilllaunchhernewbook,Secrets
ofaFrenchCookingClass,withacelebratorydin
ner in The Pearl Room on November 25.
VanderWesthuizendivideshertimebetween
herhomeinGreenpointinCapeTownandChar
rouxinFrance,wheresherunspopularcooking
classes.
Otherpopulartitlesbehindhernameinclude
Abundance,DelectableandSumptuous.Hernew
booktakesthereaderandcookbehindthescenes,
totheinnerworkingsofher50thcookingclass
in France.
ThisisherfirstculinaryvisittoKZNanddiners
willgetthechancetosavourafivecoursemenu

Marlene van
der
Westhuizen
will be
launching her
latest
cookbook at
the Oyster
Box.
PHOTO:
SUPPLIED

Christo
Pretorius will
be cooking
up a tasty
treat at the
Oyster Box.
PHOTO:
SUPPLIED

ofdishesfromthenewbook,preparedbyOyster
Box executive chef Kevin Joseph and his team.
TheFrenchinspiredmenuincludesgruyereand
onion tart, roast beef fillet with potato dauphi
noise,haricotvertandcreamedleeks,andfordes
sert, apricot and almond gratin.
The cost of the dinner is R490 per person.

Van der Westhuizen will introduce her menu

andofferinsightthroughouttheeveningabout
her experiences and food philosophy.
Shewillalsosigncopiesofhernewbook,which
willbeavailableataspecialprice.Tobookforthese
events,phone0315145000oremailrestaurants
@oysterbox.co.zaeXplore Reporter.

Makinglifeeasyforrotilovers
NIYANTA SINGH
MY ROTI RECIPE
ROTIS, those delightful floury, handrolled,
breadlike accompaniments served with curries,
haveincreasinglybecomeachallengetothemod
ernday housewife.
Yearsago,asachild,Iwouldalwayshelpmy
momwhenshewasmakingrotis,andIfindmy
children doing that now with me.
ButasIgotbusywithmycareerandthenwith
children,havinghomemaderotiwasararityin
ourhome.Itisatimeconsumingaccompaniment
tomakeandusuallytakesmeaboutanhourto
make dough, roll, and toast about 25 rotis.
Thesedaysthereishelpathand,however,with
many stores selling readymade rotis.
Ashburton businesswoman Shashika Jagger
nath is one of those who are making life easier
forrotilovers.HerTopRotisbrandofreadymade
rotis is steadily taking its place in most homes.
TopRotisbeganin2011whenJaggernathhad
topaymedicalbillsforherhusband,whosuddenly
took ill.
Today,withherhusbandfullyrecovered,sheis
stillmakinggreatstridesinthisonceunheardof
industrysherunsTopRotisfromafactorythat
turnsoutbetween2500and5000rotisperday,
employs more than eight staff and is supplying
someoftheprovincesleadingcaterersandsuper
markets.
Chancesarethatifyouareatafunctionand
thereisrotibeingserved,ithascomefromJagger
naths Top Roti factory.
Ihadtopaythebillsandwomenfromourgen
erationknowhowtomakeroti,shetoldeXplore.
Isawagapwhereworkingwomenwerestretched
for time and were hardly making roti anymore,
yet still needed to have rotis at meal time.
SoIgotdowntobusinessandstartedsupply
ingrotistosomeofthewomenwhowereworking.
ThenIgotaluckybreakanIndianrestaurant
wasopeninginDurbanandtheywerelookingfor
arotisupplier.Itsliterallybeennolookingback
since then.
InitiallyworkingfromherAshburtonhome,Jag
gernathsaidthedemandforherrotisgrewasshe
begansupplyingthePietermaritzburgPicknPay
andSparstoresandshesoonfoundherselfmoving
to the Mkondeni factory where she is currently
based.
OnedayIranoutofflouranddashedintothe
localSparforahugeconsignmentandtheman
agerhappenedtobearoundandwascuriousto
knowwhatIwasgoingtobakewithsomuch
of flour, she said.
WhenItoldhimImaderotisforsale,heim
mediatelyaskedmetosupplytheirsupermarket.
I guess I have been lucky.
Inthethreeyearssinceshesetupshop,Jagger
nathhasmarketedherproductsquiteaggressive
ly to stores.
Wetrytogetoneverypossibledatabase.We
havealsogonethroughtheprocessofgetting
ourproductnutritionallyevaluatedandlabelled
sothatwecansupplytothebiggerchainstores,
she explained.
Keeping to tradition, though, Jaggernaths
staffusearecipethatwashandeddowntoher
byhermother.Everythingistraditionallyhand
madewedonotusemachineshere.Therecipe
Iuseistherecipehandeddownfromgeneration
togenerationinourfamily.Ourrotisarereally
just the way mom made them.

(adapted from recipes passed on to me

by my mom Vijay Singh and motherinlaw
Meera Maharaj)
Ingredients:
4 cups of flour (can be brown)
2 tablespoons oil
2 tablespoons ghee
1 tablespoon sugar
Enough boiling water to make a soft
dough

Shashika Jaggernath at a store that stocks her Top Rotis.

PHOTO: NIYANTA SINGH
Currentlysupplyingtomostofthecaterersin
Durban and Pietermaritzburg, the Food Lovers
MarketinPietermaritzburg,theTsogoSunhotel
group (in Pietermaritzburg), the Save Group,

MndeniGroupandsmalleroutlets,Jaggernathhas
comealongwayfromcarryingherbabyonher
hipandmakingrotistoensureherbillsarepaid.
Niyanta.Maharaj@gmail.com

V SHASHIKA JAGGERNATH

Everything is traditionally
handmade we do not use
machines here. The recipe I
use is the recipe handed
down from generation to
generation in our family.

Opening January 2015 in Hilton KwaZulu-Natal

YOUR JOURNEY WITH FOOD BEGINS HERE...

Contact Jackie Cameron for further information: jackie@jackiecameron.co.za

www.jackiecameron.co.za

Method:
Sieve flour.
Add oil, ghee and sugar.
Rub oil and ghee into flour so that it
roughly resembles bread crumbs.
Pour boiling water to make a soft but
manageable dough. Knead.
Separate the dough into 25 pieces. Roll in
to round balls (with your hands), dipping
into flour so it doesnt stick.
Roll out into flat, slightly thick circles.
Toast on a griddle (thawa) first one
side, turning after 30 seconds, then the
other side.
Apply melted ghee and turn over.
Rotis should be toasted to a golden
brown.
Serve with curries, or use as a wrap.