Made with FlowPaper - Flipbook Maker
IN THE KITCHEN Jamie Oliver’s clever air fryer hacks CHEF OLLIE SWART ”Happy chefs make better food.” DESSERT DREAMS Sweet treats to satisfy any craving PENGUIN hungry THE VOLUME 1Welcome ... to The Hungry Penguin. Food isn’t just about what’s on the plate, it’s about the stories, traditions, and creativity that bring every meal to life. That’s what The Hungry Penguin is all about. In this issue, we step into the kitchen with Jamie Oliver as he shares air fryer magic and clever cooking hacks. We celebrate bold flavours with Oliver Swart and give a nod to decadent delights (because sometimes, dessert is the main event). Kamini Pather spices things up with All Dhal’d Up, while ‘Kos met ’n Storie’ reminds us that food is memory, tradition, and heritage wrapped up in every bite. And for those who see food as an art form, we explore the visual feast that is The Test Kitchen and Klein Jan. So, whether you’re here for inspiration, nostalgia, or just a really good recipe, we hope The Hungry Penguin feeds your curiosity – and your appetite. Happy cooking! contents 02FOOD FILES A chocolate-lover’s dream, the cookbook dominating the bestseller lists and in the kitchen with Jamie Oliver 06COVER Chef Ollie Swart is breaking the rules one dish at a time 10DECADENT DELIGHTS Four desserts that are packed with bold flavours, rich textures, and just the right amount of sweetness 14INK & APRONS Kamini Pather on family traditions, travel, and the influence of modern living on her food philosophy 16AFRIKAANS Nege kookboeke wat heerlike smake tot hul reg bring en die storie agter elke dis vertel 18EDIBLE ART Cookbooks that transcend recipes, offering an immersive, visual celebration of culinary creativity 20AT MY TABLE For Fatima Saib, every meal is a reminder of her father’s quiet wisdom and gratitude Johannesburg| Growthpoint Business Park, Unit 12A, 162 Tonetti Street, Halfway House Ext 7, Midrand, 1685 | 011 327 3550 Cape Town| Estuaries No 4, Oxbow Crescent, Century Avenue, Century City, 7441 021 460 5400 © Copyright Penguin Random House South Africa (Pty) Ltd. The Penguin Post is published by Penguin Random House South Africa. All rights reserved. Reproduction without the written permission of the editor is strictly forbidden. Editor Lauren Mc Diarmid Designer Sean Robertson Sub Editor Frieda Le Roux Contributors Oliver Swart, Kamini Pather, Helen Henn Disclaimer: The views and opinions expressed in this magazine are those of the authors and do not necessarily reflect those of the publisher. 06 thehungrypenguin_sa Follow us 13 14 18THE HUNGRY PENGUIN volume 12 nibbles. DOMINATING THE BESTSELLER LISTS “I strongly believe we should teach children the basics of cooking while they are still young. This way, when they grow up, they will feel comfortable in the kitchen, and they won’t find cooking frustrating or daunting. Cooking should be fun.” Zanele van Zyl, author of Senidlile Kodwa? The ultimate collection of classic bakes and luxurious sweet treats from Lindt’s Master Chocolatiers, using all their favourite and bestselling products. Lindt have been enchanting chocolate lovers all over the world for 75 years: they are the ultimate chocolate gift brand, with an audience looking for a moment of everyday luxury. Lindt have 500 shops across the world, and a vast global network of distributors, making them accessible worldwide. The recipes in this book have been selected and titled based on Lindt’s most searched recipes and terms, so that it is tailored to their consumer base. Lindt are the experts in creating luxurious chocolate treats to make every moment magnificent. Discover simple yet blissful recipes using all your favourite Lindt products, including bars, truffles, spreads and pralines, tried and tested by the pioneers in chocolate. With plenty of gluten-free and vegan options too, there is an indulgence for everyone. From Ultimate Chocolate Brownies and Chocolate Orange Cheesecake to Caramel Ice Cream Hot Chocolate and Pistachio Panna Cotta, the Master Chocolatiers have thought of everything with these foolproof recipes using their iconic chocolates. They have featured everyday bakes, family-friendly builds and all-out showstoppers for special celebrations - including a whole chapter of festive creations to last you all year. Everyone’s talking about … The Lindt Cookbook “A new Ottolenghi book always feels like a special event, and this absolute beauty is no exception. It is just impossible to look at it without smiling: its beautiful cover radiates cheer and glowing cosiness, a clue to the big, bright, bold flavours within. Yes, the remit of the book is comfort, but we’re talking Ottolenghi comfort here, so banish from your mind immediately any thoughts of bland nursery-fare. The food that fills these pages owes no less to nostalgia, though ... That’s one of the many things I love about this book: it’s intensely personal but at the same time universally welcoming.” – NIGELLA LAWSON Lindt Cookbook hits shelves in May 2025.THE HUNGRY PENGUIN volume 13 UPFRONT MASTERING THE BASICS: KEBAB 101 Kebabs, sosaties, meat on a stick or whatever you call them, they’re always a braai-time winner – especially if you follow these guidelines from the Beer Country guys. “Welcome to kebab 101! In this short tutorial, you’ll learn a few tips and tricks on how to get the best out of our spiky friends. Let’s get to it. When it comes to meat, there are two routes to go. The first is to cut the meat into chunks or cubes. The second is to cut it into strips. The chunks go onto the kebabs sticks as is, but the strips need to be threaded like an accordion. Both work well but accordion threading gives you more nooks and crannies, which leads to more tasty caramelised edges. Also, remember that the larger the chunks of meat, the longer the kebabs will take to cook. Try both methods and see which floats your ke-boat. A good kebab always has veg or fruit between the meat pieces. Red onion or peppers are classic, but feel free to mix it up with different veggie choices. Dried fruit is also great if you want a hint of sweetness, or if you’re going the traditional curry sosatie route. We like to braai kebabs over high heat and flip them often to build up a lekker caramelised crust. If you’ve pre-marinated the kebabs in barbecue sauce or anything with a lot of sugar, braai them over medium-heat coals to prevent burning. Remember to baste as you turn and always soak the sticks in water beforehand to prevent burning.” #InstaFood 138k followers @feed_my_tribe In her own words, Mmule Setati is a South African food snob, cookbook author, chef on Ready Steady Cook, cooking show host on Feasting with the Tribe, and recipe developer. Her cookbook is Feed My Tribe. “Sorghum is a grain packed with nutrients. It is delicious and nutty and – shhh! – I prefer it to quinoa. Great as a gluten-free alternative to rice and bulgur wheat, in South Africa it is used in the fermented Tswana porridge, ting.” Karen Dudley, author of Onwards Flavours of Mexico Chef Aiden Pienaar adds South African flair to Mexican favourites in Mexico in Mzansi. Think boerie tacos, Mexican chakalaka, and braaied corn, plus homemade tortillas, salsas, and margaritas. With easy recipes and bold flavours, this cookbook is a vibrant fusion of two delicious food cultures. Books by Karl Tessendorf and Greg GiloweyTHE HUNGRY PENGUIN volume 14 UPFRONT In the kitchen with … JAMIE OLIVER This book follows on quickly from your latest release, Simply Jamie. Why did you feel the need to do another book so quickly? The air-fryer book was never in the plan. It came about in response to the air-fryer TV show I did. The feedback was really nice, so my publisher asked me to do it – a trusted air-fryer cookbook – I was honoured to be asked. So, what made you decide to do an air fryer book? It was a few things, really. When I knew lots of families in the UK had an air fryer that was when I knew I had to listen, then my TV show, Jamie’s Air Fryer Meals, did really well, not to mention the fact I was being flooded with questions about them on my socials! A book seemed like the next natural step. I wanted to really analyse the method of cooking in an air fryer, so I could see how I could push things to the next level and use it to its best. As you’ll see in the book, it’s a real mix of comfort dishes, healthy dishes, contemporary recipes, even side dishes and desserts. It’s exciting that this is the next generation of cooking Jamie Oliver’s Easy Air Fryer brings clever hacks, surprising recipes, and fresh inspiration, inspired by his hit TV show and the growing love for air fryer cooking. Easy Air Fryer is out now. in the kitchen. It wasn’t what it couldn’t do, but what it could do and push that. It’s been a real pleasure to put this book together. Hopefully, when you flick through the book, you’ll be surprised by the range of colour, dishes, moments … That was my aim. Oven chips are magnificent in the air fryer, but there’s so much more to it than that. I wanted to go beyond the usual. What is your favourite air fryer hack? Being able to use the drawer in cool ways. Like, cooking chickpeas underneath the tray, which has a chicken leg that you’ve flavoured up with spices and curry paste on top. They’ll slowly reheat and bubble while the chicken is getting tender and crispy, all of that spiced rendered fat flavouring the chickpeas. Then, once you’ve plated up the chicken on top of the chickpeas, you can quickly put a bag of washed spinach in the drawer for one minute to wilt it down in the flavours, before serving up, finishing off with a sprinkling of bashed-up roasted cashews that you’d cooked earlier. It’s a holistic way of cooking. You can also raise it on a heatproof ramekin or two cookie cutters, so you can get the crispiest duck skin. Or roast veg with stock in it to make a soup. I also have a great way of cooking veggies in the air fryer: Take any green veg, like Brussels sprouts, purple sprouting broccoli, mange tout, French beans, asparagus, and hit them hard and fast at a high heat with nothing on them. Only once they’re cooked do you dress them with oil, lemon and chopped chilli and they’ll suck up all of that delicious flavour. It’s a really dynamic, quick, convenient way to cook veg. PHOTOGRAPH: © David Loftus 2024This year’s most delicious reads MayJulyAugust AugustAugust OOK IN AFRIKAANSTHE HUNGRY PENGUIN volume 17 MAIN FEATURE For Oliver Swart, cooking isn’t just a job, it’s a way of life. From a childhood frying pan to a thriving catering business and now a debut cookbook, his journey is all about creativity, connection, and breaking the rules. Freestyle Cooking with Chef Ollie is packed with versatile recipes, celebrating flavour, fun, and flexibility. “M y love for cooking started early. When I was about six or seven, I got a frying pan for my birthday. It was the best gift because it gave me the freedom to cook whatever I wanted, whenever I wanted. Growing up, my family didn’t rely on convenience foods. Everything was made from scratch, which taught me to be resourceful and creative in the kitchen. I remember coming home after school to a kitchen full of raw ingredients and figuring out what to make. One of my favourite go-tos was a simple linguine pomodoro with fresh rosa tomatoes, garlic and basil, finished with extra virgin olive oil, cracked pepper and parmesan. By the time I finished high school, I thought I was a decent cook, but going to cookery school showed me how much I still had to learn. And then working in professional kitchens taught me even more! My priority eye-opening, to say the least! One moment that stands out is when I worked at The Test Kitchen, which was named Restaurant of the Year at the Eat Out DStv Food Network Restaurant Awards the same year I joined, in 2012. The Pot Luck Club was right next door, and the intensity of those kitchens was spectacular. They were run with a culture of respect, not fear. By the end of that year, Chef Luke Dale- Roberts offered me a spot to do my third year block at The Test Kitchen, but by then, I’d already committed to Annalize Catering. Over time, I went from being an employee at Annalize Catering to becoming a co-owner. One of our side projects is a sauce brand called AIOLI – which is the perfect cross between ‘Annalize’ and ‘Ollie’. We launched during lockdown and are now working on scaling up production. Lockdown was a pivotal time for me in other ways, too. Happy chefs make better food – it’s as simple as that. BREAKING THE RULES ONE DISH AT A TIME these days is catering. I’m part of the team at Annalize Catering, where we focus on high-end luxury events like weddings, corporate functions, and private parties. It’s an incredible space to work in because every day brings new challenges. We cook different menus at different venues, which keeps things exciting. I started at Annalize Catering 14 years ago. Back then, I helped Annalize with emails, worked at events and did her invoicing, while completing my three-year Grande Diploma at Silwood School of Cookery. During that time, I also interned at some of Cape Town’s finest restaurants, including The Test Kitchen, La Colombe, and The Pot Luck Club. Those experiences were Next >