February is the month in which we celebrate our favourite people. This year SA Olympic Chef, Henrico Grobbelaar of Southern Sun Waterfront in Cape Town, has taken inspiration from his philosophy that cooking is the best way to express love.

In celebration of Valentine’s Day, Chef Henrico has created a love story with heart-warming recipes as the stars of the show and is delighted to share them with food-lovers all over South Africa.


We hope that these recipes will inspire your readers to spoil that special someone and your Valentine’s Day is nothing short of spectacular.



The National Culinary team is a division of the South African Chefs Association and a Non-Profit Company since 1974 and has been recognised as the representative for chefs, cooks and caterers of South Africa.  The current Culinary Team South Africa is led by Chef Heinz Brunner and the team includes seven talented young chefs, namely Henrico Grobelaar (Southern Sun Waterfront), Dion Vengatass (Belmond Mount Nelson Hotel), Blake Anderson (3SIXTY and Billy G, Montecasino), Jerome Norton (Four Seasons, The Westcliff Hotel), Kirstin Hellemann (Belmond Mount Nelson Hotel), Minette Smith (HTA School of Culinary Art) and Arno Ralph (Lindt & Sprungli SA).

Advisors to the Team include Chef Garth Shnier, Executive Chef of Sandton Sun, Sandton Convention Centre and InterContinental Johannesburg Sandton and member of the World Association of Chefs Societies Culinary Guidelines Committee (advisor on competition rules, guidelines and cold kitchen); Chef David Higgs, Executive Chef, The Saxon (hot kitchen advisor); and Martin Kobald, Owner, ChefMLK School of Cooking (international trends and judging).


The IKA Culinary Olympics, the oldest and most prestigious global culinary competition, will take place from 22 to 25 October 2016. A total of 32 countries will have six hours to prepare their three-course menus to serve 110 people under the scrutiny of thousands of spectators and international judges from around the world. 

Chef Henrico Grobbelaar


  • Love at First Sight

Parmesan Custard with Shaved Raw Courgettes, Broccolini, Morgenster Lemon Oil and Anchoïade

  • Be My Valentine

Cured Salmon, Salmon Ceviche, Salmon Roe, Green Goddess, Fennel, Red Miso Mayonnaise, Olive Wafer

  • I Do

Fish of the Day, Cauliflower, Parsnip, Red Wine Juice, Oyster with Horseradish Cream

Pan Roasted Fish of the Day

  • Total Seduction

Tonka Bean Frozen Cream, Hazelnut Chocolate Spread, Cookie Crumble, Glass Maple Brittle 


Love at First Sight

Parmesan Custard with Shaved Raw Courgettes, Broccolini, Morgenster Lemon Oil and Anchoïade

Parmesan Custards


360         ml           Cream, Heavy

300         ml           Milk, Full Cream

300         g              Cheese, Parmesan, Cut into Chunks

4              ea           Eggs, Whole

2              ea           Egg, Yolk

5              g              Salt, Medium

2              g              Pepper, Cracked

40           g              Butter


  1. To make the parmesan Custard, in a saucepan bring to the cream and the milk near to the boil. (Do not boil for the mixture will split).
  2. Add the parmesan chunks.
  3. Remove from the heat and cover with a lid and allow to infuse for at least 2 hours.
  4. Preheat the oven to 180 ˚C.
  5. After two hours bring the mixture very slowly to the near boil and strain through a very fine mesh stainless steel sieve. (Do not boil for the mixture will split.)
  6. In a bowl, whisk the eggs and egg yolk together.
  7. Gradually pour the mixture into the cream and stir to combine.
  8. Season with salt and pepper.
  9. Butter four moulds and pour in the custard.
  10. Cover with a cartouche and cook for 25 – 30 minutes in a hot water bath, until the outsides are set but the center is still wobbly.
  11. Remove from the water bath and allow to cool.

Chef Henrico Grobbelaar



200         g              Anchovies

4              ea           Garlic Cloves

4              ea           Thyme, Sprig

30           ml           Herbs, Parsley

30           ml           Mustard, Dijon

30           ml           Vinegar, Red Wine

300         ml           Oil, Olive


  1. To make the anchoïade, finely dice the anchovies, garlic clove, thyme, parsley together.
  2. Place in a mixing bowl and add the mustard Dijon and the vinegar.
  3. Gradually add the olive oil, you may not need the entire amount, depending on how much the anchovies absorb.

Courgettes Salad


6              ea           Courgettes, Medium

8              ea           Broccoli, Stem

40           ea           Peas, Peeled

40           ea           Parsley, Italian Leaves

120         ml           Oil, Lemon Morgenster

10           g              Salt, Maldon

5              g              Pepper, Cracked


  1. Slice the courgettes into long ribbons using a Japanese mandolin.
  2. Marinade the courgettes ribbons in a little bit of lemon oil before serving to wilt them.
  3. Pick the broccoli flowers from the stem, keep them as long as possible.
  4. Slice the broccoli stem oblique.
  5. Blanch both the broccoli flowers and stem in salted water for seconds.
  6. Refresh immediately in ice water, drain and dry.
  7. Remove the courgettes ribbons from the marinade and line a circular mould.
  8. Toss the broccoli flowers, broccoli stem, Italian parsley and the pealed peas in the lemon oil.
  9. Season the salad with salt, pepper and place inside the ring mould.
  10. Place 0.5 tablespoon of anchoïade in the center of each serving plate, forming it into a fine ring the same diameter as the top of the parmesan custard.
  11. Turn out one of the parmesan custards and place it on top of the anchoïade.
  12. Top with the courgettes, broccoli, pea and parsley ring mould. 

Be My Valentine

Cured Salmon, Salmon Ceviche, Salmon Roe, Green Goddess, Fennel, Red Miso Mayonnaise, Olive Wafer

Orange Zest, Cinnamon and Star Anise Cured Norwegian Salmon


150         g              Sugar, Brown

300         g              Salt, Rock

3              ea           Orange, Zest

2              ea           Spice, Star Anise Whole

1              ea           Spice, Cinnamon, Bark

5              g              Pepper, Black Course

500         g              Salmon Norwegian, Skinned and Deboned


  1. Blend the sugar, salt, orange zest, star anise, bark cinnamon, black pepper in a food processor.
  2. Sprinkle a quarter of the curing mixture at the bottom of a large tray.
  3. Place the Salmon skin down in the large tray on top of the sprinkled cure.
  4. Cover the Salmon with the remainder of the cure.
  5. Wrap the cling film and refrigerate for 24 Hours.
  6. Wash any remaining mixture off the salmon and leave to dry in the fridge for one hour, do not cover.
  7. Slice to desired portion size. 

Salmon Ceviche


400         g              Salmon, Fillet, Trimmed

0.5          ea           Cucumber, Peeled Seeds Removed

40           g              Capers, Baby Salted, Soaked in Water for 20 Minutes and Drained

1              ea           Herbs, Chives, Bunch Finely Sliced

1              ea           Onion, Red, Finely Diced

1              ea           Lemon, Zest and Juice

40           ml           Vinegar, Sherry

5              g              Salt

3              g              Pepper


  1. Dice the Salmon into 5mm cubes.
  2. Dice the cucumber into 5mm cubes.
  3. Combine both the capers, chives, red onion and the vinaigrette in a bowl and toss to coat.
  4. Mix in a small amount of lemon zest and lemon juice just before service
  5. Season with salt and pepper.
  6. Serve immediately.

Green Goddess


1              ea           Avocado, Soft

250         ml           Mayonnaise

125         ml           Cream, Sour

75           ml           Vinegar, White Wine

75           ml           Anchovy, Fillets Well Rinsed Chopped

30           ml           Onions, Finely Chopped

15           ml           Lemon, Juice

1              ea           Garlic, Clove Crushed

2              g              Salt, Taste First-  Rinsed Anchovies Still Contain a Lot of Salt

3              g              Pepper, Cracked


  1. Peel 1 ripe Avocado, discard the seed, and chop the flesh coarsely.
  2. Add 250ml of mayonnaise, 125 ml sour cream and 75ml of white wine vinegar.
  3. Add 75ml well rinsed chopped anchovy fillets, 30 ml finely chopped onions.
  4. Add 15ml lemon juice, 1 clove garlic crushed, salt and pepper to taste.
  5. Blend all the ingredients for the dressing in a blender and chill for 24 hours.

Red Miso Mayonnaise


1              ea           Egg, Yolk

10           g              Mustard, Dijon

10           ml           Lemon, Juice

10           ml           Vinegar, White Wine

5              ml           Miso Paste, Red

2              g              Salt, Maldon

250         ml           Oil, Sunflower

10           ml           Alcohol, Pernod


  1. Whisk together the yolk, mustard, lemon juice, vinegar, miso paste and a pinch of salt in a bowl until thick and glossy.
  2. While whisking continuously, slowly drizzle in the oil and continue to whisk until thick and emulsified.
  3. Stir in the Pernod.
  4. Set aside.
  5. This can be made 1 day in advance.
  6. Bring to room temperature before serving.

Olive Ciabatta Wafer


1              ea           Bread, Ciabatta, Olive Loaf


  1. Take an old loaf of olive ciabatta.
  2. Place it in the oven at a low temperature to warm through.
  3. Remove from the oven and place a weight on top of the warm loaf.
  4. Leave to cool down in its new compacted form.
  5. This will result in thin straight waver.
  6. Slice on the vertical slicer 1mm thick r with a bread knife.
  7. Place the thinly sliced bread flat on a tray, dry for a view hours.
  8. Use as garnish with the cured salmon.


Condiment Salad with Salad Salmon Roe


10           g              Onion, Red

50           g              Radish, Daikon – Mooli

50           g              Radish, Red

50           g              Celery, Stalk

80           g              Fennel, Bulb

1              ea           Lemon, Juice Only

100         g              Mange Tout

50           g              Caper, Berry

30           ml           Oil, Avocado

5              g              Salt

3              g              Pepper, Black Coarse

5              g              Salmon, Roe


  1. Slice the red onion thin on mandolin than cut into half to for julienne slices.
  2. Slice the radish thin on the mandolin, cut julienne and store in ice water.
  3. Slice the daikon radish thin on the mandolin, cut julienne and store in ice water.
  4. Slice the celery stalk thin on the mandolin, cut julienne and store in ice water.
  5. Slice the fennel bulb thin on the mandolin, cut julienne and store in ice water.
  6. Cut the mange tout lengthwise in the long side julienne, store in a dry sealed container.
  7. Slice the caper berries thinly and store in a dry container.
  8. On order mix all the above together enough for one serving portion.
  9. Coat with avocado oil and a bit of lemon juice, salt and pepper.
  10. Mix well and serve on top of salmon.
  11. Finish with salmon roe.

I Do

Fish of the Day, Cauliflower, Parsnip, Red Wine Juice, Oyster with Horseradish Cream

Pan Roasted Fish of the Day

Ingredients         (Serves 4)

1              ea           Fish of the day (180g)

30           g              Butter

2              ea           Lemons

5              g              Salt

3              g              Pepper, White


  1. Clean the fish and remove the skin and pin bones.
  2. Portion into 180g portions.
  3. Use a thickest based frying pan as it will retain the heat much more than a thinner pan during cooking.
  4. Dry the fish with kitchen paper first or it will steam not sear and spoil the effect you are after.
  5. Oil the fish fillet, not the pan.
  6. Very simply this will allow you to sear it at a high temperature using oil without smoking out the kitchen.
  7. By brushing the fish with oil you will also make the seasoning adhere better and more evenly.
  8. Heat the pan for 2 – 3 minutes over a high heat without any thing in it before you add the oil – brushed fish.
  9. If it does not immediately start to sizzle loudly when you add the fish fillet it is not hot enough.
  10. Season the fish fillet generously with salt and pepper evenly all over.
  11. Fish need a reasonable amount of salt and pepper to truly enhance its flavor.
  12. When searing the fish fillet you must not over crowed the pan.
  13. The portions of fish must be spaced out.
  14. Too much food in a pan will reduce the temperature and will cause the food to boil or steam instead of searing.
  15. Once you have seared the fish all over and it is neatly cooked, add a little butter to the pan.
  16. Once the butter melted and is foaming and brown, tilt the pan and spoon the butter repeatedly across the fish while it continues to cook.
  17. This will add the most delicious rich glaze and will take the fish to the next level.
  18. Add a squeeze of lemon juice when butter basting fish to perfect flavor.
  19. Transfer to a moderate oven 170˚C fan assist and cook for 5 to 8 minutes.
  20. Remove from the oven and leave to rest for 4 minutes.
  21. Finally, season with Malden sea salt and pepper and a squeeze of lemon juice.

Cauliflower and Parsnip Puree

600         g              Cauliflower

200         g              Parsnip

100         g              Onion, White, Thinly Sliced

50           g              Butter

500         ml           Milk

8              g              Salt

2              g              Pepper, White


  1. Clean and remove the flower from the stem.
  2. Peel and thinly slice the parsnip.
  3. In a sauce pot sauté the sliced onion in butter to translucent.
  4. Blanch the cauliflower and parsnip (separately) in salted water till tender.
  5. Transfer to the sauce pot and add the milk salt and pepper.
  6. Cook for 15 minutes and test if the white vegetables is soft and tender to puree.
  7. Cook for another 5 minutes and remove from the heat.
  8. Blend to a fine purée and strain through a fine stainless steel mesh sieve.

Crushed Mung Bean and Celery

Ingredients         (Serves 4)

500         g              Beans, Mung

50           g              Bacon Streaky

1              ea           Onion, White Whole Peeled

1              ea           Carrot, Peeled

1              ea           Spice, Bay Leaf

8              sprig      Herbs, Thyme

2              ea           Garlic, Cloves Bashed

5              ea           Peppercorns, Green

200         g              Celery, with Leaves

50           g              Butter


  1. Soak the Mung beans overnight in cold water.
  2. The next day add the Mung beans in a pan and cover with cold water.
  3. Bring to the boil, remove from the heat and strain the beans.
  4. Place in another pan, cover with fresh water and add the bacon, peeled carrot, peeled onion, bay leaf, thyme, green peppercorn and crushed garlic.
  5. Bring to the boil and simmer for 20 to 30 minutes, or until the Mung beans is tender but not split.
  6. Drain immediately and spread the Mung beans on a tray to cool.
  7. Pick out the bacon, herbs and vegetables
  8. Puree in a blender with pulse action to only crush the Mung bean to a coarse paste
  9. Slice the celery stick very thin and chop the leaves
  10. Sauté the celery in butter and add the Mung bean crush.
  11. Reheat and add the chiffonade celery leave.
  12. Correct the seasoning.
  13. Shape in a quenelle and serve.

Brussels Sprout

Ingredients         (Yields 4)

8              ea           Brussels Sprout

80           g              Butter

4              g              Salt

2              g              Pepper, Black Coarse


  1. Wash the Brussels sprouts and cut in half
  2. Remove the outer layer of each half and set aside for garnish
  3. On order, blanch the Brussels sprouts half for a minute.
  4. Heat the butter and place the blanched Brussels sprouts cut side down and cook
  5. Season with salt and pepper.
  6. Add the Brussels sprouts garnish shell last seconds just to coat with butter but still remains it shape. 

Parsley Crumbs


100         g              Herbs, Parsley, Flat Leaf

75           g              Bread, Crumbs Fine

2              g              Salt


  1. Put the parsley and bread crumbs in a food processor with a little seasoning.
  2. Pulse until the bread crumbs have mixed with the parsley and taken on a green colour.
  3. Scatter onto a tray and Leave to dry at room temperature for 3 to 4 hours

Marinated Parsnip Coins


4              ea           Parsnip, White Peeled

1              ea           Onion, Large Cut Brunoise

2              ea           Garlic, Clove Thinly Sliced

30           ml           Oil, Olive

100         ml           Juice, Apple

20           ml           Vinegar, Verjus

2              g              Salt


  1. Slice the parsnip on the hand mandolin 2mm thick in its natural form
  2. Cook the brunoise onion in the olive oil with the sliced garlic until tender.
  3. Add the verjus, apple juice and reduce by half.
  4. Remove from the heat and, Strain through a chinois and leave to cool down.
  5. Place the parsnip slices in a vacuum bag and pour the marinade over the parsnip and vacuum.
  6. Leave in vacuum bag till needed.
  7. If you do not have a vacuum machine then replace it with zip lock bag.

Oyster and Horseradish Cream


7              ea           Oysters, Large

60           g              Horseradish, Cream

2              ea           Egg Yolk

250         g              Oil, Vegetable

2              ea           Sauce, Tabasco Drops only

25           ml           Water

1              ea           Lemon


  1. Carefully open the oysters and remove them from their shell, reserving the oyster juice separately.
  2. Check the oysters for any bits of shell, then place in a blender with the horseradish cream and 25 ml of water.
  3. Blend until smooth,
  4. Add the egg yolk, two drops of Tabasco sauce and strain the oyster juice through a fine sieve.
  5. Keep on blending.
  6. While the machine is still running slowly add the vegetable oil to emulsify.
  7. Add the lemon juice second before switching off the machine to enhance the oyster flavour.
  8. Pass through a fine sieve, correct the seasoning and transfer into a container.
  9. Split the sauce in half.
  10. Keep one half refrigerated for the next day and use the other half on the day.
  11. Discard once service is finished.

Red Wine Fish Sauce


30           g              Oil, Olive

1              ea           Onion, Finely Sliced

1              ea           Spice, Bay Leaf

2              ea           Herbs, Sprig Thyme

200         ml           Stock, Fish

200         g              Alcohol, Port

300         g              Alcohol Wine, Red

30           g              Butter


  1. Heat the olive oil in a medium saucepan and, when hot, add the onions, bay leaf and thyme.
  2. Cook for 2 minutes without colouring.
  3. Deglaze with the fish stock and reduce to 2 tablespoons.
  4. Add the port and reduce by half, then add the red wine and reduce by a third.
  5. Pass through a fine chinois into a clean pan, pressing on the onions to get as much of the juice out as possible.
  6. Place on the heat and whisk in the butter.
  7. Bring back to the boil and season.
  8. Keep warm until needed.

Total Seduction

Tonka Bean Frozen Cream, Hazelnut Chocolate Spread, Cookie Crumble, Glass Maple Brittle

Tonka Bean Ice Cream


12           ea           Egg, Yolks

150         g              Sugar, Granulated

300         ml           Milk, Full Cream

700         ml           Cream

1              ea           Tonka, Bean


  1. Using an electric mixer, whisk the egg yolks and sugar for 2 to 3 minutes on high speed until pale.
  2. Combine the milk, cream and grated tonka beans in a heavy based saucepan.
  3. Bring slowly to the boil over a medium heat to infuse the milk and cream with as much tonka bean essence as possible.
  4. Remove the saucepan from the heat and pour egg yolk mixture into the infused cream.
  5. Whisk to combine with a slow action.
  6. Strain mixture through a chinois into a clean saucepan and return to a very low heat.
  7. Stir continuously with slow movement until the mixture coats the back of a wooden spoon.
  8. Strain the mixture though a chinois into a bowl over an ice bath
  9. Stir occasionally until chilled.
  10. Freeze in an ice cream machine according to manufacturer’s instructions.


Chocolate Cookie Crumble


225         g              Flour, All Purpose

80           g              Cocoa, Powder

220         g              Sugar, Castor

1.25        ml           Salt

1.25        ml           Bicarbonate of Soda

200         g              Butter, Cubed, Soften

15           ml           Milk, Full Cream

1              ea           Vanilla, Pod (Bean)


  1. Preheat the oven to175°C.
  2. Mix all the dry ingredients for the chocolate cookie in a mixing bowl.
  3. Incorporate the soften butter cubes than add the milk and the vanilla seeds.
  4. Stir until well combined.
  5. Torn out the cookie dough onto a large sheet of plastic wrap and roll out into 5cm diameter log.
  6. This cookie dough log is your master batch, bake just enough for daily use.
  7. Wrap the log tightly and refrigerate for 2 hours.
  8. Thinly slice the dough log into 3 cm slices.
  9. Lay the slices on a large baking tray lined with baking paper and bake for about 10 – 15 minutes or until cooked through.
  10. Leave to cool down completely and crumble.
  11. Store in airtight container.

Hazelnut Chocolate Caramel Cream Spread


80           g              Sugar, Castor

400         g              Cream

200         g              Hazelnut, Toasted and Peeled

175         g              Chocolate Dark, Finely Chopped


  1. Put the sugar into a saucepan with 1 tablespoon of water and place over a medium heat.
  2. Heat until the sugar dissolves, bring to the boil and cook for 4 – 5 minutes until caramelized.
  3. Remove from the heat and add the cream and whisk to combine. (Be careful hot caramel will SPIT when adding the cream)
  4. Working quickly, add the hazelnut then pour the mixture into a blender and blend until smooth.
  5. Pour the warm mixture over the chopped dark chocolate in a bowl.
  6. Stir until tall the chocolate has melted and all the ingredients are thoroughly combined.

Hazelnut Maple Brittle


5              ml           Oil, Vegetable for Greasing

220         g              Sugar, Castor

60           g              Butter

50           ml           Maple Syrup

225         g              Hazelnut, Roasted, Shinned Roughly Chopped


  1. To make the hazelnut brittle, brush a baking tray with vegetable oil and set aside.
  2. Combine the sugar, butter, maple syrup and 10ml of water in a saucepan over a high heat and cook for 20 – 30 minutes until golden and caramelized, stirring occasionally to prevent the caramel from sticking to the base.
  3. Add the roughly chopped roasted hazelnuts, stir to combine and pour onto the prepared tray.
  4. Set aside in a cool, dark place for one hour to cool and set.
  5. When set break into pieces and set-aside until serving in the air tight container.

Dehydrated Chocolate


60           g              Chocolate, Dark 70%

2              ea           Egg, Whites

30           ml           Sugar, Granulated

1              ea           Egg, Yolk


  1. Preheat the oven to 70°C.
  2. Melt the chocolate in a bowl over a saucepan of simmering water and keep warm.
  3. Place the egg whites in a bowl of an electric mixer and mix at high speed until they have doubled in volume and reached soft peak stage.
  4. With the machine still running sprinkle in the sugar and the one egg yolk.
  5. Fold the meringues into the melted chocolate until fully incorporated.
  6. Spread the mixture onto a baking tray lined with a non-stick mat and place in the oven for 2 – 3 hours or until the chocolate has dried.
  7. Remove the dehydrated chocolate from the oven and when cooled, break up into large chards.
  8. Keep in an airtight container until required.



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