Durban - Following his passion for good food and holistic living, Hayden Quinn surfed his way into living rooms across the world as a contestant in series three of MasterChef Australia and subsequently won over local hearts with his Hayden Quinn South Africa television show.
After discovering our spice market and cooking a traditional bunny chow, he’s back in Durban at the Good Food and Wine Show, presented in association with Durban Tourism, at the Durban Exhibition Theatre, October 24 to 26.
Quinn will be appearing at the show’s interactive new feature, the Extreme Nutrition Theatre, in association with The Mercury, where a team of nutritional experts will show visitors how to get quick, easy and healthy food fixes. The professionals will host live demonstrations, whipping up delicious meals which the audience can sample.
There will also be a question and answer session at each demonstration.
Quinn will be joined by TV chef and personality Lenstwe Bhengu, who will anchor the show, and Bronwen de Klerk, who will explore the ways in which moods affect people’s eating habits, pointing out tips for identifying true hungry and full signals.
Visitors can pick up copies of Quinn and De Klerk’s latest cookbooks, Dish It Up and Eating Mindfully, at the show.
Keri Strachan will demonstrate Heathly Snack on the Go, Quick Power Meal for Athletes and Surfer’s Homemade Muesli, while Garth Essex Clark, of Nutricentre, will demonstrate his Juicing for Life.
The show also presents a colourful fusion of celebrity chefs including India’s most celebrated chef, Sanjeev Kapoor, Food Network chef Siba Mtongana, Cake Boss’s right-hand-man Mauro Castano and Food Network’s Spice Prince of India, Reza Mahammad.
Artisan food, home-grown produce and an array of South African wines and spirits will be on offer.
There is something for everyone, from the couples cooking classes at Jenny Morris’s Romancing the Stove, presented by Spekko, to the little ones at the Sweet Treats Theatre, presented by Clover and Selati.
Tickets, at R80 for adults and R40 for children, are available at www.computicket.com or at the door. For more information see www.goodfoodandwineshow.co.za
The show is open from 10am to 9pm on Friday and Saturday, and from 10am to 6pm on Sunday.
HAYDEN QUINN’S SLOW-ROAST TOMATO TART
This tart of sweet heirloom tomatoes, feta and salty anchovies is perfect for a summer picnic as it can be eaten hot or cold. It reminds me of San Sebastian in Spain, probably because of the white anchovies. I ate plenty of them in the little tapas bars tucked into narrow alleys in San Sebastian’s old town.
800g punnet of baby tomatoes, halved
60ml extra virgin olive oil
2 Tbp roughly chopped lemon thyme
2 Tbp roughly chopped tarragon
2 Tbp sherry vinegar
1 sheet pre-made frozen puff pastry
1 free-range egg, lightly beaten for wash
12 white anchovy fillets, drained
100g feta cheese, crumbled
rocket salad to serve
To make the buttered leeks:
1 Tbs olive oil
50g unsalted butter
2 garlic cloves, crushed
1 long red chilli, seeded and finely chopped
2 leeks, white part only, thinly sliced
2 Tbs roughly chopped lemon thyme
2 Tbs roughly chopped basil
Extra basil leaves to serve
Preheat oven to 160°C
Place the tomatoes in a large bowl with the olive oil, thyme, tarragon and vinegar, season to taste and toss to combine. Place tomatoes, cut side up on two oven trays and drizzle over any juices. Roast for 40-45 minutes until semi-dehydrated and caramelised.
Meanwhile, heat the oil and butter in a large frying pan over medium heat. Add the garlic, chilli, leek, thyme and basil and cook for 6-8 minutes or until leeks have softened.
Reduce the heat to low and cook stirring frequently for 12-15 minutes or until leeks crush easily with a wooden spoon.
Transfer to a large oven tray and spread evenly. Refrigerate for 30 minutes.
When the tomatoes come out of the oven increase the temperature to 200°, then place a heavy-based oven tray in the oven to heat up. Roll the puff pastry between two sheets of baking paper to 30cm x 45cm. Remove top sheet of baking paper and brush a 4cm border with egg wash. Fold all four edges in 3cm, pressing firmly with fingertips to seal.
Brush the edges with egg wash. Using a fork, prick the base of the tart. Spread the buttered leeks evenly over the pastry base then pick up the paper and place on the pre-heated oven tray. Bake for 25 minutes or until pastry is golden and puffed.
Scatter the tomatoes over the leeks followed by anchovies, feta and extra basil leaves. Slice the tart and serve with rocket salad on the side.
The Mercury