Breaking bread with Glacier by Sanlam and TASTE
The perfect loaf.
Guests were treated to a speciality sausage and craft beer tasting.
Simon Hemingway from Chuck & Bob?s Charcuterie with some of his speciality sausages.
Goodie bags packed to the brim.
Lauren Artus from TASTE magazine congratulates Evert Lombaert, one of the prize-winners on the day.
Durban-based TASTE readers recently enjoyed a lesson in bread-baking hosted by TASTE and Glacier by Sanlam at The International Hotel School in Westville. Light breakfast snacks and refreshing Sir Juice fruit juices were served before readers were welcome
The tasting session got underway with The Standeaven Brewery’s Bohemian Pilsner, followed by a generous serving of cervelas paired with the African Pale Ale – the smoky flavours of the beef sausage were perfectly complemented by the slightly bitter flavour of the beer. Next up was the Cumberland sauasage paired with Best Black Gold, the brewer’s favourite – the hints of pepper in the Old English sausage balanced with the dark lager. A spicy Italian sausage was served with the brewery’s Hefe Weizen, which was a big hit, and the Boudin Blanc with the Press Club Stout, easily distinguished by its coffee aroma and taste. A favourite among the ladies was the Cranberry Hefe Weizen, with its fresh, fruity taste and slight pink hue.
Meanwhile, the other group watched as artisanal baker Graeme Taute from The Wild Bread Company took them through the steps of making the perfect artisanal loaf of bread before they got their hands dirty mixing, kneading and stretching their own dough. Once the respective groups had wrapped up, they swapped places.
After the third and final proving stage both groups’ loaves were put in preheated ovens to bake, and it was time for guests to head to La Storia restaurant for lunch. Antipasti platters laden with house-cured meats, home-made pickles, delicious cheeses, green salads and bruschetta were accompanied by a selection of beers. While guests enjoyed starters, Afro’s Food Truck prepared the main course. Guests could choose between a quarter chicken, chicken burger or home-made corn fritters, each served with a portion of delicious chips – gold and crispy on the outside, light and fluffy on the inside.
As guests enjoyed the last spoonfuls of dessert – a decadent espresso-flavoured crème brûlée – the best bread bakers among the attendees were announced. TASTE readers Mark Nott and Carla Sanna each won a Le Creuset buffet casserole for their efforts. Four lucky readers also each won a copy of African Brew, published by Random House Struik, a Le Creuset baking tin and butter dish in a lucky draw.
As the day drew to a close, guests were given their freshly baked loaves of bread to take home, plus amazing goodie bags containing recipes, a mixing bowl and ingredients to make their own loaves at home, as well as Willow Creek olive oil, Woolies products, a beer-tasting kit, charcuterie, a TASTE cookbook and vouchers from Le Creuset and Yuppiechef.
For more information please visit www.tastemag.co.za
