Hartford Angus
(Photo : Summerhill Stud)

BEEF CAPITAL OF THE WORLD

For more than a decade now, diners at Hartford House’s legendary restaurant, where celebrity chef, Jackie Cameron, “wows” them with the best beef fillet on the planet, have proclaimed the virtues of our Angus beef.

But besides “Woolies”, who’s fussy customers only buy Angus, South Africa seems to have overlooked one of the world’s best kept secrets, in much the same way as we bypassed the “Danehill” phenomenon in the stallion business.

Fast forward nine hours to Melbourne, Australia, where Channel Nine was banging on last Wednesday morning about their “big” discovery, almost as though they’ve struck oil. Angus beef has been proclaimed the best by a country mile, and there’s hardly a food outlet not offering it on their speciality menus.

It’s well know back home, that our Agriculture Manager, Barry Watson, presides over one of South Africa’s finest Angus commercial herds and they’ve won countless awards. Just a few years back, the President of the largest commercial beef farmers union in the world (Argentina) was a house guest at Hartford House. He left us after a week, conceding that the Hartford beef was up there with the very best he’d ever eaten.

But ours is no ordinary herd. They don’t just taste so good. They eat so good, as complementary grazers for the horses. They like the pastures long, while the horses like it short.

They pick up the horse parasites (it’s a symbiotic relationship, much like zebra and wildebeest in the wilds) they control the ticks (and facilitate the export status of our thoroughbreds in the process), and in general, they provide the variety so essential to the delight of the eyes on any proper farm property.

SUMMER IN SOUTH AFRICA IS HOT!

Summer in South Africa is hot! It renders my kitchen as steamy as any sauna; even with an industrial extractor fan working overtime. The team and I survive on large jugs of iced water with lots of fresh lemon and mint. The current heat wave inspires me to create light, summer dishes that can be served with a large, crisp, freshly-picked mixed salad of your choice.

I always “shotgun” the cleaning, deboning and portioning of fresh Norwegian salmon because there are always a few slivers that go begging. Nothing is more tantalising than this salmon drizzled with Kikkoman soya sauce. The combination will be remembered for its freshness and sheer simplicity. For the ideal light lunch I suggest preparing a few slices of fresh salmon, or any fresh fish of your choice, cured with soya sauce. Serve this with red onions, freshly-picked fennel, croutons and homemade mayonnaise. This satisfies the appetite leaving you feeling fulfilled not gorged.

Another favourite is what I call a beef salsa. Guests often refer to it as a ceviche because it’s citrus marinated. However, it’s actually a tartar as it’s finely-chopped, raw beef fillet. Some guests are apprehensive when hearing the word “tartar”. Fear not; this is a taste explosion! Crunchy, finely-sliced snap peas add texture and all the flavours are enhanced with a creamy homemade aioli. Every mouthful embraces a harmony of ginger, chilli, garlic, sesame seeds and snipped chives.  

Roasted vegetables are delicious. My particular preference is to roast Mediterranean veggies. Think courgettes (zucchini / baby marrow), aubergines (brinjals / eggplant), sundried tomatoes, olives and mushrooms. I include butternut and lots of rosemary to add a South Africa flavour. Place these vegetables on a crusty whole-wheat croute layered with gorgonzola, white caramelised onions, and finally a coriander crème. This offers a scrumptious savoury kick of note!

Every household should have a roll of phyllo pastry in the freezer at all times. Phyllo is so very versatile. It lends itself to sweet (apple strudel and baklava) and savoury (meat and /or vegetable fillings in the form of pies). In this instance, I suggest individual Parma ham, broccoli and country mushroom filled phyllo tulips. This “new-age” quiche looks great and tastes even better!

Here is to hot summer days and mouth-watering cuisine.

Take these recipes and try them.

THINLY SLICED NORWEGIAN SALMON
BEEF SALSA WITH GINGER
ROASTED MEDITERRANEAN VEGETABLES
PHYLLO TULIPS FILLED WITH PARMA HAM

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

HARTFORD TRADITIONAL ZULU DANCERS

It’s official. The Hartford Zulu dance troupe is the best in KwaZulu-Natal having won the provincial competition this past weekend. Next stop, Joburg, where they will compete for the honour to represent South Africa at the World Traditional Dance Championships to be held later this year. Having competed at international level before, coming third in Tokyo and second in Hong Kong, and in the process beating some of the best dance troupes in the world, this is an amazing achievement for our little troupe... the self same troupe who perform for our guests every weekend in the Hartford gardens.

Growing up in the Mooi River district, their determination to rise above poverty and helplessness has catapulted them onto the international stage.

THE MEMORIES WILL LAST A LIFETIME

Hartford House Restaurant
(Please click photo to enlarge...)

We spent only 24 hours at Hartford House, but the memories will last a lifetime. From the moment we arrived and were offered a complimentary cocktail, we knew we had arrived somewhere special. The location was beautiful, tranquil and instantly relaxing.

We stayed in the Inkanyezi suite, which was a very impressive rondavel, built by locals, which was situated overlooking the fishing dam, with our own private plunge pool.

The accommodation was very special, from the 8 foot circular bed, to the bath for two (in which we drank champagne from the mini bar!) and the views and the sunloungers, all of which made us feel very special! We also had treatments at the wellness centre which contributed to our overall feeling of well being.

The food was out of this world, with the five course dinner a highlight. The restaurant was voted best Restaurant in South Africa in 2009 and this honour is well deserved. It was without doubt the best meal we have ever eaten. Save room for breakfast though, as this is equally impressive!

As you probably realise, we were impressed with this place, but quite apart from the quality of the accommodation and food, what impressed us most was the courage and determination of the owners and their Zulu staff to make a success of Hartford House and in an area of enormous unemployment and poverty, they are creating an amazing success story. Go there, support their efforts and have an experience you won't forget.

 ABSOLUTE BLISS

Siyabonga Suite Lounge
(Please click photo to enlarge...)

We spent one night at Hartford House in the Siyabonga suite for a special celebration, our stay was absolute bliss, from our drive to the hotel passing beautiful green scenery to our departure after breakfast on Sunday morning. From the minute you enter the gates absolute silence and beauty greet you, everywhere you look you see evidence to detail, the grounds are in pristine condition, the gardens a gorgeous riot of colour. The main house is well maintained and has beautiful furniture and exquisite mouldings and even stained glass on the ceilings. Check in was smooth, we were given a refreshing drink, while a few details were filled in.

The Siyabonga suite is one of the stand alone cottages at the dam edge, it has its own little splash pool with a water feature and an outdoor area, including 2 hammocks, overlooking the dam. The suite itself is big with a separate lounge area, lovely bedroom and dressing area, the bathroom has 2 stand alone baths as well as a separate wet room with a rain shower. The suite was clean and well maintained. The walks through the property were amazing, being able to get so close to the horses was very special.

Saturday dinner is an event at Hartford, with live entertainment by Zulu dancers, however unfortunately for us there was a problem and the dancers could not turn up, but Mick’s beautiful story telling made us proud to be South African and we learned more about our country’s as well as Hartford’s rich history. The food was sublime, Jackie is truly a star, she accommodated us with our dietry requirements, so we were able to enjoy a gastronomic feast. The staff were friendly and attentive.

When we got back to our room, the staff had been to turn down the bed, the chocolates were delicious and the rose petals on the bed and in the bath made us feel very special.

Sunday breakfast was not the usual buffet but another gastronomic feast.

Sadly we had to leave, but the peace and tranquillity of the place refreshed our souls.

Gerhard Patzer
(Photo : Hotel & Restaurant / Hartford House)

GERHARD PATZER - GM HILTON HOTEL DURBAN

Gerhard Patzer, legendary General Manger of Hilton Hotel Durban, had this to say about his recent stay at Hartford House.

“I had a fantastic stay in your hotel and your staff are extremely friendly and the food was excellent. Paula showed me around your farm and I have to say it was very very impressive. Gill obviously enjoyed the stud farm section which made her weekend”.

Oscar Pistorius
(Photo : Leigh Willson)

OSCAR PISTORIUS

Oscar Pistorius. Triple Olympic Gold medallist on his recent stay at Hartford House. “I never in my wildest dreams could’ve imagined such a tranquil and hospitable place could be found in the mixture of some of the finest meals and the most impressive horses I’ve ever seen”.

RECIPES FOR VALENTINE'S DAY

Celebrate Valentine’s Day with a candlelit dinner for two – at home...

After careful deliberation I’ve come up with aphrodisiac combinations to tantalise your palate. You can’t avoid the usual - oysters or any shellfish, smoked salmon, chocolate and strawberries - and remember the more unfamiliar options of lavender, asparagus, bananas and even mushrooms.

To put a sparkle into your romantic evening a glass of bubbles promises to set the tone.  I remember being served Champagne with a dash of chestnut essence in a French two-star Michelin restaurant. This unusual touch gave me the idea of freezing fresh berries and adding them to sparkling wine to enhance the fruitiness. Chill your glasses for extra pleasure. Romantic!

A starter of smoked salmon rolls filled with horseradish crème and topped with micro greens is delectable. Add herbed croutons, cherry tomatoes, red onions and a squeeze of fresh lemon juice and the result is a mouth-watering explosion of textures and flavours. Dreamy!

An orange and Cointreau granite, semi-frozen ice, with freshly-picked rose geranium and smoky campfire olives is a superb palate cleanser. Enticing! 

After the delicately flavoured first course, I suggest a robust main dish. Pan-seared beef fillet, cooked to your required preference, with fresh asparagus and an intense garlic and mushroom risotto will fill your heart and satisfy your appetite. Superb!

Dessert means time to relax so serve something effortless such as crispy crunchy popcorn, smooth-textured Turkish Delight and decadent hand-made chocolate truffles. However, if you still have the energy I suggest heart-shaped lavender biscuits. Serve these with a white chocolate and lemon mousse finished with hot roasted hazelnuts, pomegranate rubies and Belgian chocolate sauce. Always a hit!

I prefer ending a meal on a savoury note and my current favourite is creamy gorgonzola-filled strawberries, and camembert topped with honey, white-wine poached apples, finely sliced celery and walnuts. Perfection!

Prepare well and your evening will be stress free.

Take these recipes and try them.

SMOKED SALMON ROLLS
ORANGE AND COINTREAU GRANITE
GARLIC AND MUSHROOM RISOTTO
CARAMEL POPCORN
TURKISH DELIGHT
DECADENT HAND-MADE CHOCOLATE TRUFFLES
HEART SHAPED LAVENDER BISCUITS
WHITE WINE POACHED APPLES WITH CAMEMBERT

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

Alan Sutherland
(Photo : Summerhill Stud/AB/Epitaph)

ALAN SUTHERLAND

This excerpt speaks of our neighbour, Alan Sutherland, one-time All Black rugby player and husband of one-time Miss World aspirant, Vera Johns. As we’ve so often said before, he’s a stayer of note, and outperforms even Solskjaer’s multiple champion brother Yeats, anytime of the day, and especially the night.

”Suthers had settled in for the night! His tenacity reminds me of Geoff Boycott – difficult to get out”.

Wayne Aldridge

Hartford Zulu Dancers
(Photo : Summerhill Stud)

AMASNAMUVA

For the last thirteen years, Hartford has championed the cause of Amasnamuva (performers), our Zulu traditional dance troupe, who begged the boss for an audition shortly after the opening of Hartford House as a boutique hotel. Having grown up in Pondoland, he’d seen more traditional dancers than most, and thinking that this might be more of the same, Mick Goss turned up for the audition on a Sunday morning with rather long teeth. Several of the troupe were tender young seedlings of eight and nine years of age, but turn up they did, beautifully regaled (at their own expense) in what it takes to perform this ancient art. They deposited their drums, girded with animal hides, on the flat turf in front of the hotel gazebo, and they beat them with garden hoses in a fashion he’d never encountered before. The remainder of these kids danced their socks off, and they were so good, Mick told them that henceforth, they’d be a permanent fixture for the pleasure of our guests every Saturday evening, weather permitting.

Until three years ago, they’d never ventured much further than Mooi River, but at the first opportunity, won the KZN Provincial Championships and the right to attend the National Championships, which they proceeded to win as well. Miraculously, this earned them a place at the World Traditional Dance Championships in Tokyo where, of 46 contesting nations, they finished third in the whole dam world!. A year later, they were in Hong Kong, and in their second place, they earned the title of Best Dance Troupe on the African continent. We fully expected them to take the World Championship in the United States this year, but sadly that contest was postponed because of that country’s financial plight.

It seems though, the word is out. Writing in “The Mercury” on Monday, Latoya Newman writes :

What was once a form of cultural dance used by a people to celebrate weddings, the inauguration of a King, winning a war, the birth of a child and more, is fast becoming an artistic dance expression that has crowds mesmirised the world over.

Over the years, Zulu dancing has evolved into a stage phenomenon which many dance schools and professionals have not only embraced on its own, but have merged with other dance forms of dance to create the ever popular "fusion".

Its popularity became more obvious on SA's Got Talent.

Kee-Leen Irvine, executive producer for Rapid Blue who produced the show said it saw about 100 cultural dance groups, many of then Zulu cultural items.

"The response from the audience, across cultures, to these items was phenomenal."

Beside the increasing interest in these forms of dance, what is also apparent is that over the years more and more people from other cultural backgrounds are embracing Zulu dance forms.

Xolani Majozi, theatre producer and compiler at K-Cap, an arts development company based in KwaMashu, said his group - which has toured the country and the world - is always well received.

"Whenever we do a theatre or musical production we make sure it is traditional, because of its appeal to the audience, especially international audiences. When you go overseas and you say you are doing a South African production, they expect to see Zulu dance.

"Umoja and IpiNtombi, for example, have toured in different countries and Zulu dancing has made those groups famous. Zulu dancing is being embraced across cultures.

Even if you look back at groups like Johnny Clegg and Juluka and Savuka, what made them popular was the Zulu element," said Majozi.

Professor Musa Xulu, a Durban-based ethno-musicologist and heritage consultant, said every society had some form of dance that became "folk" dance.

"From time to time people use these dance forms for commercial reasons and Zulu dance is no different," he said.

Xulu said Zulu dance was "perfected" in the hostels and mines with competitions that took place on weekends, especially in Durban.

"But at that time people danced for social reasons, like for courtship and so on. Over the past 15 years or so, a commercial element has started creeping in. Among other things, the "brand" Zulu has become a recognised brand across the world because of history," he said.

Xulu said today most dancers came from township areas because young people there have recognised "the gap in the market" and that if you had a Zulu dance product and added modern elements to it, you had popular dance. "It is a way to make a living, so it is commercialised."

Xulu said it was good that other people from different cultures were participating.

"Any art form grows a lot when people from diverse backgrounds enter it. If you look at pennywhistle music, for example, once Mango Groove embraced it, it became a world phenomenon. People from diverse backgrounds will come with different ideas," he said.

As is the case with the Surialanga Dance Company. Artistic Director Suria Govender said they embraced a fusion of cultures in their performances, which had travelled abroad.

She believes that not only will Zulu dance continue to grow in the arts, but that fusion (a mix of Zulu, Indian and other cultural dances) will also become trendier.

"It is an expression of our identity as South Africans. We are a melting pot of cultures and the arts is one way for us to see how we understand where we are at," she said.

Paul Helmbold enjoying the Hartford lakes
(Photo : Leigh Willson)

OF FINE COMPANY AND FINE FISHING

We’ve had a great time of it in recent weeks at Hartford, and we’re always flattered by the visits of people who travel thousands of miles to see us. Not only do they add to the tapestry of our life experiences, but they’re the reason we exist. You see, to serve is a matter of dignity for those of us who live here, and through their visits, our guests provide us with the opportunity to express our pleasure at having them here.

Though Hartford has become a “must do it” for a good number of our self-respecting countrymen, most of our traffic at this time of the year comes from across the world, mainly the northern hemisphere.

At dinner last evening, in a dining room of twenty-odd, we were just four locals, with the rest from Ireland, France, England and the United States. And what a company they were. We felt we’d known them for years, and by the end of lunch in the stud office the following day, there was something of a “raucous caucus” at the boardroom table.

While he was with us, Paul Helmbold gave the lie to those who claimed in recent days that there were no fish in the Hartford lakes with a haul of five fish over 2.5 pounds, while his wife Rachel, gifted horsewoman that she is, couldn’t resist the temptation of teaching the Goss grandchildren the disciplines of good horsemanship.

Our lives are built on memories of these visits, and we hope, whenever our guests pass this way, they’ll feel they’ve done the same.

Michaelhouse
(Photo : Flavio Della Torres/Michaelhouse)

SCHLESINGER THEATRE

Yes, the much-loved show "A Handful Of Keys" by Ian Von Memerty and Roelof Colyn, is back at the Schlesinger Theatre for the third time. If you have not seen it or heard of it, you cannot miss this once-off visit. Two grand pianos, 2 hours of musical entertainment, 2 consummate performers! They sing, dance, tell a few jokes, change costumes and moods with ease. Von Memerty and Colyn are truly outstanding.

Tickets are selling fast by word of mouth and seating is limited

Schlesinger Theatre
24 February 2010
19h00
Tickets: R150

Bookings:  Michelle on michun@michaelhouse.org or 033 234 1139

...IN THE WORLD

It's been a tough year, we know.
And you've earned a break, at the nation's Number One boutique hotel.
Hartford House.
Where we've just won the House and Leisure Best - Visa Best Restaurant in South Africa award.

REFLECTIONS IN A SILVER SPOON

I’m sitting in what is about to become my wife’s new bedroom, in a new house. “Hers” it became when we passed the budget for the third time!

The fold-away doors, all 8 metres of them, have given way to a World Heritage site. To my left lies Ntaba Nquno, where General Botha took command of the Boer forces in November 1899. His predecessor, General Joubert, hero of the first Anglo Boer War, had been wounded the day before at the Battle of Willow Grange, hence the change in O.C.

In the foreground lies one of the planet’s most enchanting valleys, and right here beneath this great hillside, lies the nation’s Champion Racehorse stud. Now I know what the British, the Zulus and the Boers were fighting so furiously about. This is God’s own, and they fought more ferociously for this territory than they did for any other.

Think about that. The British at the time, held dominion over two thirds of the earth’s surface, yet here is where the Empire engaged itself so earnestly, for its greatest military moments, as well as its worst. Since starting this note, I’ve had to walk across the courtyard at the rear of this house, and besides realising my wife got carried away with the size (our plans are simply jotted on the back of exam pads in this part of Zululand, so it’s easy to miscalculate), I also know that, for once in my life, I got really lucky. I married a genius.

The lakeside suites at Hartford House have long borne testimony to her creative talents. The occupancies tell us that, and the admiration of both the architectural and the decorating world confirm it. But “her” house is surely her finest moment.

That said, it really is larger than it should be, and perched beautifully as it is, it’s also a bit on the conspicuous side for a Zulu farmer who still comes to work in a Corsa bakkie, clad in khakis and veldskoens. So I’ve spent the morning planting trees to “hide” it a little!. Equally, this was not the time to be building, though it’s been a 2.5 year project for all the interruptions my management have brought on my builders in the time. You never want to be “splashing out” on a personal indulgence when there are others in pain. The timing was not good, though it might’ve been, had we completed it in 2007 when we first started. My team keeps saying, “purge your conscience, you’ve slaved for it”. I’m consoled only slightly. But it’s to them that Cheryl and I turn with our thanks. In our time here, they’ve run the hard yards with us, they made the sacrifices and at last, they’ve too, reaped their rewards.

Siyabonga, Bakhiti

Leftover Cheese with extra Nuts, Dried and Fresh Fruit finished with Caramelised Sugar
(Photo : Jackie Cameron)

CHRISTMAS LEFTOVERS

In true festive-season spirit we serve all the traditional fare from honey-glazed gammon and succulent turkey to flambé Christmas pudding and hot brandy sauce. Our Christmas lunch table, as a matter of course, groans with abundance. Although my family is guilty of over catering, there is never any waste because what I enjoy most at this time of the year is the chance to be creative with leftovers. The more the merrier – to put a different slant on the phrase...

The kitchen door will hardly have closed on Christmas supper when it’s reopened for breakfast the following day. Vegetables from yesterday’s gourmet lunch can kick-start day two’s laid-back celebrations. I create an irresistible “bubble ’n squeak” corn fritter and serve it with scrambled egg to which I’ve added freshly-picked herbs. With smoked salmon rosette, cream cheese and the optional caviar, I add a final delicious touch. This, served with crispy, crunchy homemade bread drenched in butter, is scrumptious.

Lunch on the Day of Goodwill should be relaxed and stress-free. I could suggest recipes for pizza, pasta, risotto and quiche with all the leftover meat but, because my mom makes the very best glazed gammon, I choose to serve it on an elegant platter with a few mouth-watering salads. These include a creamy, spiced rice salad using the left-over rice. I wait 365 days for this treat! Its simplicity never ceases to impresses me.

Yesterday’s traditional eggnog – if you have leftovers, that is – can be frozen using the same method as you would when making ice cream. Serve this with fresh cherries and hot cherry sauce. You’ll never have made too much!

Christmas cake made into balls, drizzled with brandy and coated in crumbled shortbread and a dusting of icing sugar makes an unusual, morish treat.

One of my favourite flavour combinations is rich fruitcake with mature cheddar. The union of sweet and savoury tickles the taste buds while tantalising the appetite.

Most occasions call for a selection of cheeses and this, generally, results in many small portions of cheese leftovers.  Place the off-cuts neatly together and top with fresh or preserved fruit, nuts and hot caramelised sugar. This crispy, crunchy extravagance oozes splendid flavours.

I hope these unusual ideas help you re-invent your Christmas leftovers.

May the festive season be an indulgent, gourmet treat. Kiss your waistline goodbye – you have the whole of 2010 to get it back!

Happy cooking!

Take these recipes and try them.

CHRISTMAS LEFTOVERS BREAKFAST
CHRISTMAS LEFTOVER LUNCH
CHRISTMAS LEFTOVERS DESSERT
 

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

"SOMETHING FOR THE KIDS" 

It’s many years since I indulged in “fairy sausages” and ”sandwich fingers” but I remember the joy of eating them. “Happiness” treats can be healthy and I have created a few recipes which offer a refreshing variation to tried and tested themes. Drawing on the past to inspire the present, I have relied on the flavour combinations I continue to hanker after. A little creative thinking can turn a meal into an experience – and of course a clever name makes a difference too!

Mini Sausage Rolls are appropriate for most occasions. The crispy outer crust of puff pastry filled with a freshly chopped garlic, oregano and juicy sausage mixture is a tantalising savoury option.

Keep it simple by presenting uncomplicated food in unusual ways. Serve effortless, Hand-Cut Fried Chips in a newspaper cone. Add homemade tomato sauce and a sprinkling of flavoured salts. Simply scrumptious!

Mini Burgers are always a hit. I use this recipe for the mince balls which feature on Hartford’s breakfast menu. A thick, moist, medium-rare burger patty between a crispy, buttered, sesame-topped bun roll is mouth-watering.

Take the bun recipe as per the above and roll the dough out thinly, after proving. Top this with homemade tomato sauce, grated cheese and fresh thyme. In an instant you have the ever-popular Mini Pizza. Get the kids to make their own.

Boudoir Racing Cars, Smartie-Crammed Clown Men, Jelly-Filled Orange Skins, Mini Cup Cakes and Fresh Fruit Kebabs are non-negotiables for your child’s finger lunch!. Fun to make and even better to eat…

Food should always be stimulating, entertaining and refreshing. This applies to a two-year old’s birthday party or dinner in a fine-dining restaurant. With these recipes I endeavour to inspire you to make every occasion special, no matter what the age of the guest.

Please click the links below to view the recipies

Mini Sausage Rolls
Hand-cut fried chips
Mini Burgers and Pizzas
Kiddies Birthday Desserts

Post your comments and food-related questions below or email me at jackie@hartford.co.za. 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