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Cocoa is the dried and fully fermented fatty seed of the cacao tree, from which chocolate is made. (The word “cocoa” is simply a corruption of “cacao”.) “Cocoa” can often also refer to the drink commonly known as hot chocolate; to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter. A cacao pod has a rough leathery rind about 3 cm thick (this varies with the origin and variety of pod). It is filled with sweet, mucilaginous pulp called ‘baba de cacao’ in South America, enclosing 30 to 50 large almond-like seeds (beans) that are fairly soft and pinkish or purplish in colour.

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Coffee is a brewed beverage prepared from roasted seeds, commonly called coffee beans, of the coffee plant. Due to its caffeine content, coffee has a stimulating effect in humans. Today, coffee is one of the most popular beverages worldwide. Coffee was first consumed in the ninth century, when it was discovered in the highlands of Ethiopia. According to legend, an Arab goat herder named Khalid observed that his goats became livelier after eating the berries of the coffee plant. Intrigued, he boiled the berries, thus producing the first coffee. From there, it spread to Egypt and Yemen, and by the 15th century, had reached Azerbaijan, Persia, Turkey, and northern Africa. From the Muslim world, coffee spread to Italy, then to the rest of Europe, to Indonesia, and to the Americas.

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Kosher fine dining is definitely not limited to posh restaurants in New York or obscure little places in Israel. Those living in the hustle and bustle of Gauteng can do so in in style at one of the top 100 restaurants in South Africa.

Prue Leith’s restaurant in Centurion is perfectly located between Pretoria and Johannesburg and internationally renowned for their brilliance in the art of fine dining. Prue Leith is able and passionate about providing Jewish clients with exquisitely prepared kosher cuisine. Advance bookings ensure that Prue Leith is able to treat their clients to the wonderful service and food they became famous for. Contact them at 012 6603260.

CONTACT PRUELEITH
Gourmet Chefs Academy South Africa :www.prueleith.co.za

Prue Leith Catering telephone:
0861 105 889

Prue Leith Chefs Academy telephone:
+27 (0)12 654-5203

Prue Leith’s Restaurant telephone:
+27 (0)12 660-3260

Chefs Academy and Prue Leith’s Restaurant physical address:
262 Rhino Street,
Hennopspark,
Centurion,
0046,
South Africa

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When declining wine that is being served, do not turn a glass upside down. Rather hold your hand over the glass to indicate to the wait-staff that you do not want any. Should the waiter start pouring before you had time to decline, allow it be poured instead of drawing attention with all sorts of gestures.

Glasses should not be empty. Should the staff not fill it up, do so for your companion. Wine is poured clockwise to the right, ladies first and the host last.

With older wines it is advisable to not pour the very last bit of wine left in the bottle, as it normally has sediment at the bottom.

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The purpose of the host tasting wine before it is poured at a restaurant is to ensure that there is no oxidation or sulfur in the wine – in other words to make sure the wine is not spoiled. It is not an opportunity to send back a perfect bottle of wine just because you do not like it. When in doubt about the quality of the wine, ask for a second opinion from someone at the table or the sommelier.

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