Anchovy Snack stuffed olives in small tins with pull ring
12 x 85g

Capers Snack stuffed olives in small tins with pull ring
12 x 85g

Cheese Snack stuffed olives in small tins with pull ring
12 x 85g

Lemon Snack stuffed olives in small tins with pull ring
12 x 85g

Salmon Snack stuffed olives in small tins with pull ring
12 x 85g

Tuna Snack stuffed olives in small tins with pull ring
12 x 85g

Taking place from the 15th – 18th September at the Montecasino Outdoor Event Area, the Taste Festival will take visitors on a flavour voyage of discovery with taste sensations from around the world. From French cuisine to Spanish, Afro-Asian to African and Italian to Indian, guests of the festival are sure to sample some of the best cooking that the City of Gold has to offer.

Showcasing fourteen of Joburg’s top restaurants and chefs, namely Marthinus Ferreira and dw eleven -13, executive chef Nancy Kinchela of The Saxon, executive chef Andrew Atkinson of Piccolo Mondo at The Michelangelo Hotel, executive chef Nicky Gibbs of La Belle Terrasse at The Westcliff, chef/patron Zane Beer of Oliva Bar & Kitchen, chef/patron Coco Reinarhz of Sel et Poivre & Le Petit Sel, Jafta Hatshejame of Jazz Maniacs’ Restaurant at The Soweto Hotel, Allistaire Lawrence of roots @Forum Homini, Bellagio Restaurant with chef/ patron Louise Castle, Thava Indian Restaurant with patron/chef Mathew Abraham and Philippe Frydman, Claudio Uccella and Pino Bonzella of The Mastrantonio Group, Philippe Wagenfuhrer of The Gray Restaurant, executive chefs Simon Davey, Lawrence Catherine, Gregory Gautier and Philip Turnbull of La Bonne Table presented by Lonrho Hotels and the Vivace Restaurant at the Radisson Blu Hotel, Sandton with executive chef Vonique Van Zyl. Taste brings these chefs together to serve the fabulous, trend-setting signature dishes that have made them so popular with foodies and critics alike. This impressive list of participating restaurants and their world-class chefs will guarantee that there will be something sensational for every palate.

Taste of Joburg offers an amazing array of entertainment features to ensure that festival visitors participate in every aspect of this ultimate gourmet eating and drinking experience. Back by popular demand, the Pick n Pay Fresh Living Chef’s Theatre will again host Johannesburg’s top chefs in fun and informative cooking demonstrations, culinary challenges, entertaining tutorials. A new addition to this year’s show is the Pick n Pay Wine and Canapé Experience, an interactive, hands-on area where guests will create three simple, stylish and utterly delicious canapés while an expert pairs each canapé with a wine to compliment the flavours. More foodie features include Flavours of Africa by Lonrho Hotels, The Radisson Blu Sandton Experience, The Saxon Experience and The Gray. Don’t miss the DStv Cook-off in the Pick n Pay Fresh Living Chef’s Theatre on Saturday 17th September.

Be sure to check out the Fine Brandy by Design by Distell, World of Wine, Jagermeister, Nederburg and San Pellegrino/Acqua Panna features, all of which will showcase the drinks that complete a meal – it’s not just about quenching those “thirst buds”, but also giving visitors the opportunity to mix and match flavours to get the best of every bite.

Celebrate Johannesburg’s local food heroes at The Small Producers Market where you will find delicious hand-made cheeses, pestos, homemade jams and sweets, as well as exotic ingredients and herbs to inspire home-chefs to create their own culinary masterpieces. Visit the Forest Fairies for sweets and handmade nougat, Dolce for Italian chocolate, or pick up a cupcake from Chlo lo!

Visitors are invited to take a walk through the Taste & Buy Experience and discover a mouth-watering array of gourmet food suppliers and try delicious wines as well as speciality food and ingredients to take home such as Romesco Olives, Braeside Meat Market, Sally Williams and Scheckter’s Organic Energy.

For those visitors who crave a more exclusive experience, there is the Taste Club House presented by DStv, a private lounge that serves as your base for the show. The ticket price comes with fast-track entry to the show, a complimentary premium bar facility, a free tasting glass, R200’s worth of Festival Crowns (the official Festival currency) and a fabulous Taste of Joburg gift.

For our smaller visitors, the Pick n Pay Taste of Joburg in association with Orbit Chewing Gum has created a Kidz Zone hosted by Little Cooks on Saturday 17th and Sunday 18th September. Fun activities for all ages are the order of the day which should keep the kids entertained while Mom and Dad enjoy the delectable delights the festival has to offer.

In addition to all of this, Taste 2011 is serving up a dose of Green Awareness, along with naming sponsors Pick n Pay and Orbit Sugar Free Chewing Gum, who both place great priority on environmental issues and actively promote and enforce sustainability in their core activities. The Pick n Pay Taste of Joburg in association with Orbit Sugarfree Chewing Gum has also partnered with green companies such as Interwaste and Green Home in order to ensure a more sustainable event.

“We are proud to be going green and to be embarking on this endeavour with the complete support and assistance of our environmentally aware sponsors, partners and exhibitors,” says Festival Director, Justine Drake. “Taking the environment into account and ensuring best practice in terms of sustainability can only add to the flavour experience that epitomises Taste“, she continues, “It’s our 5th year and we’re bigger, better and greener than ever. This year we have some exciting new restaurants (and some old favourites), hands-on cooking classes, a chef’s theatre and more beer, wine and exotic liquor than ever before. There’s plenty of parking, games for the kids, loads to eat and drink and much fun to be had…be there or miss out!”

The impressive list of participating restaurants, award-winning wineries, premium drinks brands and extraordinary exhibitors will guarantee that there will be something sensational for everyone. So get down to the Montecasino Outdoor Event Area from the 15th – 18th September to enjoy one of South Africa’s most delectable Taste extravaganzas!

To avoid queues early booking is advised, so book now. Visit www.tasteofjoburg.com or www.computicket.com.

Green olives with Garlic & Herbs  8 x 70g
Green olives with Chilli & Herbs  8 x 70g
Kalamata olives with Thyme  8 x 70g

A fusion of the typically Belgian “Speculoos” biscuit and an Italian dumpling. The gnocchi can be served with spicy main courses or form the base for an exciting dessert with ice cream and melted speculoos paste. Preparation Time: 20 minutes Cooking Time: 20 minutes

Ingredients: (Serves 4)

1 egg
60 g sugar
30 g (2 Tbsp) mascarpone cheese
90 g flour (or more, as needed, see instructions below)
50 g speculoos
1/4 tsp salt
a 1 tsp-sized piece of butter
Preparation:

Grind the speculoos finely. You can do this in your food processor, or just put the cookies in a ziploc bag and run a rolling pin over it until finely ground (excellent stress-relief, too). You should get about half a cup of crumbs.
In a medium mixing bowl, combine the egg, sugar and mascarpone cheese, and whisk together well. Add in the cookie crumbs, salt and half the flour, and blend together with a fork. The mixture will get quite thick. Add in the rest of the flour progressively, until you get a dough that’s still somewhat sticky, but not so sticky you can’t work with it at all. You may need to add more than stated in the ingredients list above, depending on the precision of your measures and also the size of the egg you used (small, medium, large or jumbo).
Put the bowl of dough in the fridge to rest for about an hour. Turn it out on a floured work surface or, better yet, a silicon baking mat. Working with two small spoons, form gnocchi-shaped dumplings, not too big (they will expand in size when poached). At this point, if you find the dough still too sticky to work with, add in more flour.
Bring water to a gentle boil in a large saucepan. Using a small spoon, gently drop in the gnocchi. Try to do this quickly so they’ll all be ready at about the same time. You may want to work in batches.
Leave them in for about four minutes : poaching time will depend on the size of your gnocchi, but they’re ready about two minutes after they’ve bobbed to the surface. Take one out with a slotted spoon, wait for it to cool slightly and probe it gently with your finger. It should still be firm, with a little softness in the center.
When ready, take them all out and transfer to a colander to drain for a few minutes, then onto a greased plate. Repeat with the remaining dough. The gnocchi can be prepared ahead up to this point : cover and store in the fridge.
Just before serving, heat up a little butter or olive oil in a frying pan (non-stick) and reheat the gnocchi, sautéing them until golden. Serve immediately.

This lemon rosemary poached chicken breast recipe is very light, but not lacking in great taste. The flavourful poaching liquid gently cooks the breasts, and is then reduced to make an easy sauce to top this tender chicken. My advice in choice of Bistro Tea: Green (Lemon grass, Peppermint) or Herbal. Preparation Time: 15 minute
Cooking Time: 20 minutes.

1 cup white wine, ½ cup of fresh cream
2 cups chicken stock (use 1 cube)
2 Bistro Tea pods
2 sprigs rosemary, 1/2 onion, sliced
salt to taste, pinch of fresh ground black pepper
pinch of cayenne
4 boneless, skinless chicken breasts
1 tbsp butter & 1 tbsp flour
2 tbsp of olive oil
lemon wedges & another 2 sprigs rosemary to garnish
Starch: 4 cups cooked mashed potatoes/pasta/rice.
Preparation:

Add the wine, chicken broth, rosemary sprigs, onion, ¼ tsp salt, black pepper, cayenne and tea pods to a pan (just large enough to fit the 4 chicken breasts). Bring to a simmer over high heat, and add chicken breasts.
Turn the heat down to very low, and simmer the chicken breasts gently for 10-12 minutes, or until cooked through. The chicken breast will spring back lightly when poked. Do not overcook the chicken breasts or they can get dry.

When done, remove the breasts. Place them on a plate and cover with foil.

Turn the heat up and boil the liquid for 5 minutes to reduce to half.

Strain the liquid and keep warm.

Rinse the pan & melt the butter, add the flour and whisk until dough texture.This is called “Roux”.

Add the liquid to the roux & boil for 2 more minutes while adding the cream (adjust the thickness of the liquid to your own preference).

Taste for salt and add the other ¼ tsp (to own preference).

Heat up the olive oil in a frying pan (just large enough to fit the 4 chicken breasts) on high heat and “flash” fry (just to brown the outside) the breasts.

Place a serving of cooked starch into each of 4 shallow bowls. Slice the breasts into 5 or 6 pieces each, and arrange over the starch (dividing it between the 4 portions).

Spoon the sauce on the side of the dish (don’t poor over the breast as this would destroy the overall presentation).

Serve hot with extra lemon wedges and rosemary sprigs as garnish.

This is typically served with coffee or tea.
three variants:

Traditional
Almond chips
Chocolate chips

three variants ( these biscuits are 125 gr ):

Traditional
Almond chips
Chocolate chips

* 6 boxes per master carton