ON SHOOT WITH JUSTIN BONELLO

Justin Bonello
(Photo : TVSA)

JUSTIN BONELLO : COOKED V

I've been away with the Justin Bonello's "Cooked" TV crew and what an adventure it has been. A series of this nature required long hours of hard work and Justin and his team displayed dedication and commitment to getting the best shots for us, the viewers.

I was constantly reminded of the extraordinary beauty of our country. We stayed at Thonga Beach Lodge where perfect conditions allowed us to snorkel with dolphins, scuba dive and enjoy sundowners in the company of a bloat of hippos. This idyllic setting was the backdrop for Justin's birthday. Carl, the head chef, made him an extremely decadent chocolate cake which reminded me of my past birthday cake a red velvet chocolate cake with cream cheese frosting.

The welcome from the Kosi Forest Lodge team included South Africans' favourite dessert - Malva pudding. It's always a winner especially when served with homemade vanilla ice cream. Our time there was minimal but the experience maximum we were charged by a family of hippos while we were canoeing down one of the estuaries. This could have ended up as a horror documentary instead of a laid-back cooking/travel show! The experience left us ravenous and ready for a feast of hearty dishes. Supplies in the market place were limited but we made the most of what we had. Justin braaied a spicy beef fillet and cooked up a textured amadumbi and potato creamy mash. I selected shiny green avocado pears and made a typical guacamole that we served on the side of the main course. Oozing decadent chocolate and pecan nut brownies were up next. Juicy oranges provided a fresh component for the star anise marinated orange slices. This was served with a simple honey mascarpone.

The few days away from the Hartford House kitchen were educational and inspirational. They left me with a new respect for nature, the movie industry - and most of all they illustrated how much scope there is when it comes to preparing innovative and exciting dishes.

Take these recipes and try them.

RED VELVET CHOCOLATE CAKE
MALVA PUDDING
BRAAIED BEEF FILLET
POTATO AND AMADUMBI MASH
AVOCADO GUACAMOLE
CHOCOLATE AND PECAN NUT BROWNIES
STAR ANISE MARINATED ORANGE SLICES
HOMEMADE VANILLA ICE CREAM

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[Leo]

Really enjoyed the Cooked proramme which features your hotel. What an amazing place it seems. I hope to get there one day. Beautiful Hotel and the food looks to be the best. Well done

[Jackie Cameron]

Thanks Leo, for taking the time to mail.

This is appreciated and I am so glad you enjoyed this. We all had a stunning time with the "Cooked T.V" crew. Many Great memories.

We look forward to welcoming you to Hartford in the not too distant future.

All the best until then.

Yours in hospitality
Jacqueline Cameron
(Head Chef)