Seybrew Beer-Battered Fish & Chips – A Recipe from the Seychelles

“Recipes are by nature derivative and meant to be shared – that is how they improve, are changed, how new ideas are formed. To stop a recipe in its tracks, to label it secret just seems mean.” ― Molly Wizenberg

In the name of sharing, of innovation and kinship, North Island in the Seychelles has shared with us the recipe of one of their guests’ favourite dishes – the freshly-caught Job fish battered in one of island’s finest brews, and served with tartar sauce, saffron mayonnaise and French fries.

Caught sustainably from the waters surrounding the island, Green Job fish is a white, fleshy fish, popular in the Seychelles. When cooked, it is very tender, flakes beautifully and has a lovely subtle flavour. Learn how to make your own Seybrew Beer-Battered Fish and Chips in this recipe from North Island below.

Ingredients (Serves 4):

Beer-Battered Fish
800g Job fish (or sustainably-caught local white, fleshy fish)
Pinch of sea salt and cracked black pepper
250g Tempura flour
350ml Seybrew beer (or a local beer)
2L Sunflower oil
500g Potatoes, cut into French fries
Mayonnaise
2 Free-range egg yolks
30ml White wine vinegar
15ml Dijon mustard
500ml Sunflower oil
Pinch of Maldon salt and cracked black pepper
Tartar Sauce
100g Red onions, finely chopped
100g Capers, finely chopped
100g Gherkins, finely chopped
15ml Italian parsley, finely chopped
Mayonnaise
Saffron Mayonnaise
Pinch of saffron strands
Mayonnaise

Method:

  • First make the mayonnaise by placing the egg yolks into the blender along with the mustard and white wine vinegar.
  • Add the oil in a steady stream and keep blending until all the oil has been incorporated.
  • You can also make this by hand in a bowl by whisking at the same time as adding the oil in a steady stream.
  • Divide the mayonnaise into two bowls.
  • Place the onions, gherkins, capers and parsley into one bowl, stir in some mayonnaise and check the seasoning.
  • Place the saffron into the other bowl and add some strands of saffron, stir to bring the colour out.
  • Place the oil into a frying pan and heat gently.
  • Once hot, fry the French fries and cook until golden brown. Drain on paper towel and keep in a warm place.
  • Cut the fish into smaller pieces, roughly 100g each, to make it quicker to cook.
  • Sprinkle with sea salt and black pepper.
  • Place the tempura flour into a bowl. Add the Seybrew local beer and stir until combined.
  • Dip the fish into the batter and drop it gently into the oil. Make sure the oil is hot by testing a piece of battered fish first.
  • Fry the remaining fish until golden brown and drain on paper towel.
  • Serve with the tartar sauce and saffron mayonnaise as well as wedges of lemons and limes.

Discover more about North Island on the Relais & Châteaux website.

Rooibos – The Wonder Plant

“Come, let us have some tea and continue to talk about happy things.” – Chaim Potok

There is a right time for tea and a wrong time, I have been told. When having drinks at a bar or while dining out, the taking of tea is not socially acceptable. I know this, because people have made comments, as I sip my Rooibos and they their Pinotage. The right time for tea appears to be at breakfast or afternoon tea, or should someone “pop in for tea”.

I’m all for “socially acceptable” when it comes to napkins and toothpicks and cellphones, but not tea. Rooibos is too delectable to restrict. It tastes very good between G&Ts, in fact. And in the bathtub, in a meeting, on a plane, with chicken or beef. Its the perfect nightcap, calming and warming the drinker before bed.

I grew up with Rooibos like some do siblings. “Here,” my parents said to me as a young only child, “drink this, you’ll feel better.” And I did. Always. And I still do. Always. Because Rooibos is a wonder plant. It has untold benefits for body and mind.

The next time someone scoffs at your fancy for tea, simply quote Thomas de Quincey to them… “Tea, though ridiculed by those who are naturally coarse in their nervous sensibilities, will always be the favourite beverage of the intellectual.”

Or tell them to read this blog. Because, below is a look at this uniquely South African plant, as explained by Bushmans Kloof Wilderness Reserve & Wellness Retreat,  one of the best places in the world to find and enjoy Rooibos in its many forms.

Rooibos is as much a part of the Bushmans Kloof experience as the warm, caring service and hospitality. They serve jugs of iced Rooibos tea on arrival as a signature welcome drink, while steaming pots of Rooibos tea are popular at High Tea.

“Where there’s tea, there’s hope.” – Arthur Wing Pinero

History

The indigenous Rooibos plant (Aspalathus linearis), has received praise from across the world for its delicious taste and proven health benefits. This wonder plant grows naturally only in the Cederberg region of the Western Cape and can be found growing wild across the expanse of the reserve.

It was first discovered by botanists in 1772, and was named ‘red bush’ by the Dutch settlers. The ancient Khoisan civilization that lived in and around the Cederberg used it as a herbal remedy for many different ailments, and it’s believed that they were the first to discover that the needle-like Rooibos leaves could be used to make a refreshing brew. The Rooibos pioneers used axes to harvest the plant in the wild, after which they then bruised the leaves with hammers, before leaving it to ferment in heaps and then dry in the sun.

Today the plant is harvested and processed in very much the same way, although more sophisticated equipment is used of course.

Its modern history started in 1968, when a South African mother, Mrs Annetjie Theron first put the spotlight on Rooibos, claiming that it soothed away her baby’s colic. She published a book on her findings and went on to launch a full range of health and skin care products with Rooibos as the basic ingredient. Rooibos then made headlines in Japan in 1984 as an anti-ageing product, and has since been used in many anti-ageing body and skin care product ranges.

At The Spa at Bushmans Kloof, extracts of the Rooibos plant can be found in many of their therapeutic face and body treatments, and it’s integral to the signature B| Africa product range, which combines indigenous African plant extracts with the natural resources of the sea.

The Benefits and Uses

Nowadays, enjoying Rooibos as a tea is perhaps its most recognized form – a delicious, healthy and caffeine-free drink that is packed with anti-oxidants. It has a unique, sweet and slightly nutty taste, which has a soothing effect on the digestive and central nervous systems.

Executive Chef, Charles Hayward is big fan and is fond of using Rooibos tea as an ingredient in some of his Cape Country dishes. Previously, Bushmans Kloof has contributed to Rooibos Limited’s cookbook, ‘A Touch of Rooibos’, voted the best single subject cookbook in South Africa, and the third best cookbook in the world at the 2010 Gourmand World Cookbook Awards.

One of only a few indigenous South African plants to have become an important commercial commodity, Rooibos tea is still produced mainly in its natural distribution area – the districts of Nieuwoudtville, Clanwilliam, Citrusdal and Piketberg, and then exported all over the world.

RECIPES FROM BUSHMANS KLOOF

“I am in no way interested in immortality, but only in the taste of tea.” – Lu T’ung

Discover more in Bushmans Kloof Wilderness Reserve & Wellness Retreat‘s  blog.

The Seven Wonders of the World. The Culinary World.

There were seven tastes that stood out, seven flavours of Africa that took me right back to the banks of the Zambezi River and the shores of the Cape’s seas, to safaris in the South African wilderness and dinners surrounded by the silhouette of the Cederberg. Distinct, yet magically complemented by the other ingredients in the seven dishes.

This is what the chefs of Relais & Châteaux do. What any good chef does. They take you on a journey. And they make you feel ok with the fact that you’re eating a day’s worth of food in one sitting.

Last week, the chefs of Relais & Châteaux Africa came together to create a multi-hands dinner for a few special guests at AtholPlace Hotel & Villa in Johannesburg.

Together under one roof, for the first time, were Peter Tempelhoff – Greenhouse at The Cellars-Hohenort, Anna Ridgewell – Londolozi Private Game Reserve, Virgil Kahn – Indochine, Delaire Graff Estate, Willie Malherbe – AtholPlace Hotel & Villa, Sungani Phiri – Royal Chundu in Zambia, Alex Van As – Camp Jabulani, and Charles Hayward – Bushmans Kloof Wilderness Reserve & Wellness Retreat.

Each chef created a dish for the evening. On serving, the tale behind the dish was revealed… its connection to the land, or terroir, its significance to the chef, and its knitting together of experiences and influences, far and wide.

I’ll remember the incredible company I found myself sharing the night with for some time to come, but what has my attention right now are those seven tastes of Africa that so beautifully told the stories of the continent:

  1. Biltong
  2. Wild lemongrass
  3. Atlantic tuna
  4. Morogo
  5. Springbok
  6. Amarula
  7. Rooibos

Discover how these flavours fit in to the menu as a whole below, starting with the evening’s canapés and ending with the final dessert.


East Meets South – Canapés from Delaire Graff Estate

You could call this Asian food through the eyes of a Cape Malay. Indochine Head Chef, Virgil Kahn favours the Cape Malay influences and ingredients in his cooking – it is in his blood, being from the Cape himself. In the three appetisers he prepared, he combined this touch of South Africa with a Thai influence and a hint to Japan (the robust Asian flavours being typical of Indochine), and all of this prepared with French precision…. And of course, a South African favourite, biltong.

  • Tart with smoked eggplant, green curry, green pepper
  • Cookies and cream-shrimp, red curry prawn, biltong
  • Choux craquelin-cauliflower and miso, bonito

Paired with Delaire Graff Sunrise MCC


From the Zambezi

From the banks of the Zambezi River in Zambia, Royal Chundu’s Head Chef Sungani Phiri created a sweetcorn brioche, with lemon grass butter and olive oil powder, as captured below by our guest @LaurasWorldza.

The dish combined lemongrass forested from around the lodge at Royal Chundu where it grows naturally and corn from the banks of the Zambezi, a staple in the local diet. This was served with an egg-based brioche wrapped in the traditional Zambian cloth known as the chitenge, creating a true cultural culinary experience. 


Memories of Japan from Peter Tempelhoff, Executive Chef at The Cellars-Hohenort’s Greenhouse, combined influences from the East and ingredients from the South: Atlantic tuna tataki, home-fermented kimchi, Elgin apple, beet kombucha radish, sesame dressing

Paired with Delaire Graff Coastal Cuvee Sauvignon Blanc 2017

For Peter, this dish goes as far back as 2009, when he spent time walking through the world famous Tsukiji Fish Market in Japan with chef, Kiyomi Mikuni of Hotel de Mikuni. Peter was so taken aback by the unusual tools used in their cooking that Kiyomi took him to Masamoto where they came across a knife that was particularly special, because of its unique colour bone, among other aspects. Peter now uses the knife every time he cooks with tuna, as he did in the preparation of this meal. Each time he does so, he is reminded of this special time in Japan.

The tuna for the evening was caught off the shores of Cape Town. This dish also featured apples from a local farmer in Elgin in the Cape and kimchi – a favourite of Peter’s as he believes fermented foods add an important flavour to cooking. In this way the dish unites Japan and the Cape and Peter’s experiences in both locales, making it a true traveller’s dish.


Home, sweet home… a taste of South African safari life from Camp Jabulani Head Chef, Alex Van As: Springbok shank ravioli with spicy Asian broth, brunoise vegetables, panko crusted shimiji mushrooms, Parmesan foam, Thai lemon-dressed morogo and micro coriander.

Paired with Delaire Graff Shiraz 2017

Alex is passionate about pasta and wanted to introduce to this Italian element a few South African flavours – such as springbok (also the name of his much cherished South African rugby team) and morogo (spinach, being a symbol of strength) – two ingredients that evoke a sense of home for him and that in turn help to connect the diner and the chef in a more intimate way.


The Art of Sharing (AtholPlace Hotel & Villa)

Lamb Rogan Josh – Crème fraiche pastry, rainbow carrots, spiced yoghurt, and curry leaf jus.

Paired with Delaire Graff Botmaskop 2015

AtholPlace Hotel & Villa Chef, Willie Malherbe is passionate about curries – because of the numerous rich flavours you can get from one curry dish. Also important to him is family and family meals, something that he grew up with and that he wanted to recreate in a new way. His family meals always included a single large pie for the family to share, and so here he created smaller pieces of the same pie for each of us to enjoy – separately and together. Inside his love for curries shows, with the Indian flavours shining through.


An African Sunset

Londolozi’s Executive Chef Anna Ridgewell served a taste of the winter African sunset after a drought – an Amarula and white chocolate cremeux, inspired by safari life at Londolozi.

Londolozi lies in the Lowveld, a macadamia growing area. Inspired by this nut and the terroir, Executive Chef Anna Ridgewell put together a dessert that combines macadamia with another South African favourite – Amarula, to evoke what she calls a winter African sunset after the drought.


It’s simple. It’s the Cederberg

Bushmans Kloof Wilderness Reserve and Wellness Retreat’s Executive Chef, Charles Hayward rounded off the evening with a taste of the Cederberg… a rooibos panna cotta, spiced cake, caramelised banana, toasted coconut, paired with Delaire Graff Sunburst Noble Late Harvest 2015.

Bushmans Kloof Wilderness Reserve & Wellness Retreat  is set in the rooibos-rich region of the Cederberg Mountains in South Africa and so Charles really had no choice but to celebrate this one, simple ingredient that is so much a part of the South African national identity. He combined rooibos in a panna cotta and added the flavours of the Cape Malay spices to a delicate cake to create a memorable end to a special dinner.


All together in one place… our chefs from Camp Jabulani, Delaire Graff Estate’s Indochine, The Cellars-Hohenort’s Greenhouse, Royal Chundu, Londolozi Private Game Reserve, AtholPlace Hotel & Villa and Bushmans Kloof Wilderness Reserve & Wellness Retreat…

What an extraordinary night! Thank you to our guests for sharing in our celebration of cuisine and hospitality, to our chefs from around Africa, to AtholPlace Hotel & Villa for hosting us and to Delaire Graff Estate for the beautiful wines.