With warmer weather on the horizon, people around the city are gearing up for outdoor activities. For those who enjoy experiencing flavours from different regions, the Toast SANZA event will bring a day of fun and memorable meals. Taking place on March 22 at the Abu Dhabi Golf Club, visitors will get to sample three cuisines, as well as learn from a string of professional chefs about recipes and the basics of barbecuing.
In addition to exploring various meals, grape beverages from the different areas will be also be represented. With so much going on, this date is set to be a culinary journey.
We spoke to Simon Barber, executive chef at Abu Dhabi Golf Club and Saadiyat Beach Golf Club.
What kind of cuisine will be on offer at this year’s big Toast SANZA event?
There will be three cuisines; South African, Australian and New Zealand. South African food will include boerewors with Mrs Balls chutney, snook fish grilled with butter and apricot jam, and roosterkoek, which is a beautiful bread done on the grill. Australian food will include shrimps in tinfoil with white grape, dill and orange zest, a mango and rocket salad and a rib eye steak with rosemary and mustard. Food from New Zealand will include gourmet or homemade bangers and boned out lamb leg marinated with mixed herbs.
As a chef, how important do you think it is to introduce people to a new culture through food?
In the world today different foods from different cultures are so readily available through the internet and the crossing of other cultures. It makes barbecue and get-togethers so much more interesting and also gets people to try new foods.
What are you looking forward to most at this event?
The South African food; we have a lot of South Africans in the clubs and they are very passionate about their food. There are so many varieties and recipes you never hear of and also many variations of them. I am always being asked to try things out.
What tips can you give first-timers about barbecuing?
Always make sure you light the charcoals early enough; they need to be grey and burning hot inside, if the charcoals are still black and burning a flame then your food will be tainted by the raw charcoal flavour through the flames. Also, if you have a large enough barbecue try placing the charcoals at two different heights; the higher height for fast cooking and the lower for slow cooking.
Finally, can you share a great barbecue recipe with us?
I have chosen the recipe below because everyone has their own meat or fish recipe that they think is the best, but this quick and easy bread recipe will surprise everyone.
To learn more about the event and get tickets visit www.toastevents.ae.
How to make roosterkoek
Ingredients
300g Flour
10g Yeast
5g Salt
15g Sugar
30ml Sunflower oil
180-200ml Warm water
Method
1 Mix the yeast and sugar together in a small cup together with a little of the warm water and stir. The mixture should foam after a minute or two.
2 In a separate bowl, mix together the flour and salt, then add the oil and water while mixing continuously. When the mixture comes together it will start to form a dough. Add the yeast and sugar and mix well.
3 Turn the dough out onto a lightly floured surface and knead for a few minutes. Place the kneaded dough in a lightly greased plastic bag or in a lightly greased bowl covered with a damp tea towel and allow to rise for about an hour, or until it has doubled in volume.
4 Divide the dough into 12 roughly equal pieces and shape into slightly flattened balls on a floured surface. Place on a baking sheet and cover with cling film. Leave to rise for another 15 minutes.
5 Place the barbecue grid over evenly distributed direct coals and allow to heat for five minutes. Lightly grease the grid and place the rolls directly on it for about 15-20 minutes.
6 When half the cooking time has elapsed, turn the roosterkoek over. The roosterkoek are done when they are lightly browned, crispy on the outside and sound hollow when tapped.
7 Remove from the fire, split open and serve piping hot with butter!
