Get some Vitamin Sea with The Herald Cooking Masterclass
This month, The Herald Cooking Masterclass taps into an international food trend which has taken foodies across social media platforms by storm — the Seafood Boil.
Do not let its unassuming name fool you, this exotic seafood meal is colourful, tasty and on trend.
It is advised that you make your Seafood Boil a social affair and chef Nadia Pillay recommends sharing this eat-withyour-hands meal with your favourite friends and family members.
Pillay will be presenting the upcoming Cooking Masterclass “Vitamin Sea: Simply Seafood” at Capsicum Culinary Studio in Greenacres, Gqeberha, on Thursday May 25 from 6pm.
“This is a dish that has been trending for some time on social media, and I would like to introduce it to Nelson Mandela Bay.
“It is new and different, with lots of flavours and textures, but still relatively easy to make.
“The best part about the dish is the butter — guests will dip and eat, dip and eat ... which could get messy but a lot of fun,” Pillay said.
The Herald Cooking Masterclass series is an interactive cooking experience sponsored by Checkers, Three Peaks Wine and Capsicum Culinary Studio.
While chef Pillay will be demonstrating how to make a
local version of the popular Seafood Boil, accompanied by a perfect Cajun butter sauce, her co-presenter, chef Donovan Miller, will be making his famous crusty bread, which is an ideal companion for the
Seafood Boil. A variety of seafood can be used in the Seafood Boil, with the main attraction being shellfish.
While participants will be provided with a full list of ingredients, a practical bonus of this upcoming Masterclass to take note of is that the chefs will demonstrate how to master one of the less enjoyable seafood preparation tasks — deveining prawns.
Mount Vernon Wine Estate sales support and director of hospitality, Sarah Weiss, said the Three Peaks light and crisp sauvignon blanc had just the right acidity to work like a piece of lemon does as a palate cleanse between each bite of the Seafood Boil.
“Our Three Peaks Unwooded chardonnay will also complement the shellfish beautifully, with its creamy notes which will not overpower the dish as a whole,” Weiss said.
All the ingredients for the upcoming The Herald Masterclass will be supplied by Checkers. Known for convenience, quality and freshness,
Checkers has successfully positioned itself as offering value, as well as appealing to the mid-to-upper consumer market.
Through constant innovation, Checkers continues to introduce customers to an ever-growing range of exclusive, affordable private label products including Forage & Feast, Simple Truth and Oh My Goodness!
Book your spot for the “Vitamin Sea: Simply Seafood” Cooking Masterclass on Thursday May 25 from 6pm to 8pm at www.bit.ly/heraldcookseafood.
Tickets cost R390 a person and include a welcome drink, head chef host, Checkers basket ingredients, dining experience, complimentary apron and a bottle of complimentary Three Peaks wine.