Nataniël's passion for good food comes from a very young age.
Originally inspired by a grandmother with a true love for the kitchen, and later nurtured by his friendhips with several South African food personalities and favourite chefs, his cooking and entertainment skills had become legendary.

Nataniël is not only the host of regular dinner parties and food affairs at his home, he has written three best-selling cookbooks, presented his own cooking series on radio, regulary gives cooking demonstrations and contributes to food magazines.

Typical dishes from the kitchen of Nataniël:

RED SALAD + FETA TORTILLAS

1 large red onion
1 tbsp sugar
4 tbsp red wine vinegar
200g cocktail tomatoes
1 tin kidney beans, drained
3 tbsp fresh parsley, finely chopped
seasalt
freshly ground black pepper
100g Feta
6 tortilla wraps, cut into halves

Peel and dice red onion
Place in bowl with sugar and vinegar
Cover and refrigerate overnight
Slice tomatoes in half, add to onion mixture
Add beans, olive oil and parsley
Season with salt and pepper and toss
Fold torilla wraps into cones
Fill with salad
Sprinkle with broken Feta
Serve upright in cups or glasses

ROLLED PIZZA


2 store-bought pizza bases
2 tbsp tomato paste
1 1/4 cups mozarella or cheddar, grated
120g green olives, stuffed with anchovy
freshly ground black pepper
fresh rocket leaves
extra virgin olive oil

Spread tomato paste over pizza basesSprinkle cheese over
Cut olives in half and arrange on top
Season with black pepper
Bake in oven at 180˚C for 5 minutes
Remove from oven and roll up pizzas
Secure with toothpicks
Place back in oven and bake for 5 more minutes
Remove from oven and cut into slices
Arrange on serving plate and drizzle lighly with olive oil
Top with rocket leaves and serve

VANILLA JOGURT CAKES with ROSE FROSTING


1 cup selfraising flour
pinch of salt
1 cup ground almonds
1 cup sugar
2 eggs, beaten
1 1/4 cup plain yogurt
seeds from 1 vanilla pod

Sift flour into mixing bowl
Stir in almonds, sugar and salt
In a separate bowl beat together eggs, yogurt and vanilla seeds
Stir into flour mixture
Fill 12 large muffin pans 2/3 and bake in oven at 180˚C for 15 minutes
Let cool and decorate with Rose Frosting

 

ROSE FROSTING

1 1/2 cup icing sugar
5 tbsp boiling water
1 tsp rose water
1 drop red food colouring
1 drop yellow food colouring

Mix ingredients together until smooth




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