This Festival is ever so Cheesy
It’s time again for one of the biggest foodie events that Cape Town has to offer. People are already frantically booking their tickets via Computicket so that they won’t be disappointed, because space is limited and the tickets sell out before you can blink.I am of course talking about the SA Cheese Festival, which takes place from April 27 to 30 at Sandringham, and that is a favourite among the country’s food-conscious crowd for celebrating cheese in all its gastronomic splendour.
Featuring delicious handmade creations, patiently and passionately crafted to perfection, just waiting to make your mouth love you, the SA Cheese Festival is a real symphony for the senses. I can think of nothing better than spending the day savouring the legendary variety of wholesome products, learning from local culinary talent or simply relaxing in the revitalizing country atmosphere. Why don’t you treat yourself to the enticing and sometimes surprising tastes, smells and sounds of this vibrant family festival that indulges all of your senses.
You will be able to taste a mouth-watering mix of handmade produce such as olives, wines, preserves and tapenades, as well as sweet delights and artisan breads and pastries – all of which will turn your cheese platter into a veritable feast. You won’t want to leave empty handed, so come prepared to spend.Make sure to be on the lookout for Langbaken Cheese, Buffeljagsrivier Primary, Karoo Milk Goat Products, Pépé Charlot, Kleinfontein Cheese, Desiree Kingwill Cheese and Mestervik Cheese. My mouth cannot wait to give these cheeses the tongue tip taste. Be inspired to great epicurean heights in the Checkers Theatre next to the Checkers Cheese Emporium where you’ll be taken on a gourmet journey which will simultaneously delight and entertain.
Join Jenny Morris (that’s me) and Nataniël as we interview and cook with a plethora of well-known radio, television, sport, acting and modelling celebs. There will be a safe and supervised Wilde Fruit Juice Kiddies Corner for visitors with little ones.The DStv Food Network Theatre is home to a host of well-known chefs, food bloggers and cheese makers who will pay tribute to the versatility of cheese during numerous interactive cooking demos.
Sandringham is so easy to get to; it lies conveniently next to the N1 halfway between Cape Town and Paarl, so there’s no excuse for not attending if you consider yourself not great at directions. Please make a big Note to yourself that no tickets will be for sale at the gates, so make sure to buy your ticket (R110 per person) at Computicket and Checkers stores. Senior citizens pay R90 and children 13 years and younger enter absolutely free. The festival runs from 10am to 6pm each day and 5pm on the last day.
Now, let’s cook!
Roasted butternut cheesecake with burnt sage butter
- 150g savoury biscuit crumbs
- 100g melted butter
- 1 tsp. chopped rosemary needles
- 500g peeled butternut cubes
- 2 tsp. olive oil
- 2 tsp. rosemary needles
- Salt and pepper
- 1 tsp. brown sugar
- 2 eggs, beaten
- 1 cup cream
- 300g ricotta cheese
- 1 cup grated mature cheddar cheese
- 1⁄4 tsp. freshly grated nutmeg
- 2 cloves crushed garlic
Mix the crumbs, butter and rosemary together. Press the crumbs into a 20cm spring form baking tin; set the base till firm in the refrigerator.
- Preheat the oven to 180oC.
- Toss the butternut with olive oil, rosemary, salt, pepper and sugar and roast until tender, about 20 minutes, then remove from the oven.
- Blend together the eggs, cream, ricotta, cheddar, nutmeg and garlic and spoon over the biscuit base.
- Bake until set- approximately 35-40 minutes. Serve warm with burnt sage butter or cold with a green salad.
Burnt sage butter sauce
- 100g Butter
- 15 fresh fleshy Sage leaves
- Add the butter to pan and heat until the butter begins to foam.
- Add the sage and cook until butter starts to go nutty and brown.
When cooking with sage be sure to choose sage with nice fleshy leaves, firm green stalks and definitely not a sign of wilting or blemishes. It will be even more delicious if you pick it just before you need to use it.
© Jenny Morris 2011 – 2012 from the book “Cooking with Jenny Morris “