Pete Goffe-Wood

December 6, 2017

Slow cooking

Post by Pete

Slow cooking is exactly what it says. It is a long, slow simmer and it covers a couple of cooking methods namely stewing & braising, the only real difference between the two methods is the amount of liquid added and braising is often done in the oven. Slow cooking is perfect for all of the […]

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December 6, 2017

Roasting Meat

Post by Pete

Roasting is defined by the use of intense dry heat with the view to caramelising and crisping the outside of the meat. Traditionally this method was usually done as whole carcasses or large joints on a spit over open coals but nowadays refers mainly to meat or poultry cooked in an oven. Fish and some […]

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September 20, 2017

Braai Tips

Post by Pete

Know your heat source – think about what you are about to cook and how much heat it might need. When cooking multiple types of meatalways put what takes longest on first. Season your meat before you cook it, just before you put it on the grill, it helps the juices form and nice tasty […]

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July 19, 2017

Curing & Smoking

Post by Pete

Curing is the process whereby liquid is removed from a cut of meat or whole bird with the use of salt in order to preserve that meat. There are two methods of curing with salt:  Dry cure – this is where a cut of meat is either very heavily seasoned or completely covered in salt. […]

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July 19, 2017

Stocks and Sauces

Post by Pete

Stocks are flavoured liquids and for the purposes of our recipes, our stocks are flavoured with meat bones and vegetables. Roasting of bones for our meat sauce is important for the colour but be careful, while a dark colour is required too dark or burned will taint your stock and you will have to throw […]

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May 19, 2017

Wine and Food Tourism

Post by Pete

I think we need to look at our own definition of regionalism in a new world context rather than that of a European, specifically French, perspective. The New World, particularly South Africa, does not have specific wine growing regions in so far as recognised cultivars – namely, everybody grows a bit of everything. With this […]

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May 19, 2017

Bread Making

Post by Pete

It is immensely satisfying to bake an honest loaf of bread full of flavour, with a rich, tantalising aroma. Good nourishing bread has been held in high esteem since the age of the Pharaohs, and rightly so. The bread you eat today is a slice of social history. The basic ingredients used by these ancient […]

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May 5, 2017

Are you a good customer?

Post by Pete

We are winding down after a busy season and as usual a tirade is unleashed of how restauranteurs are hell-bent on taking their customers to the cleaners, on turning a quick buck and cashing in on season. But there is another side to this coin, and that is that restaurants have to deal with the […]

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May 3, 2017

Mzoli’s

Post by Pete

Meat and the copious consumption thereof seems to be a bit of a thread lately; in keeping with that theme, I must relate my experience at Mzoli’s in Gugulethu. Mzoli’s is the quintessential meat restaurant that has achieved a somewhat iconic status in Cape Town, but beware: it is not for the faint of heart […]

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May 3, 2017

Food and Whisky

Post by Pete

The idea of pairing whisky with food may seem like a novel one, but if one looks closer at the various elements that make up a good whisky one finds all manner of possibilities. The complexity of whisky makes it a great food partner on a number of different levels. The wood and peaty elements […]

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