Taste of ‘the good life’ at The Herald Cooking Masterclass
May and June are considered two of the best months to visit the island of Capri, which is where the next The Herald Cooking Masterclass takes us.
Surrounded by its famous azure-coloured sea, Capri, in Italy’s Bay of Naples, is one of the most exclusive tourist destinations in the world.
“It is best known for natural sites like the Blue Grotto, a dark cavern where the sea glows electric blue.
“Being surrounded by water, seafood is a natural choice, and a succulent mussel-stuffed squid is the perfect recipe to celebrate the island of Capri with our upcoming Masterclass,” Capsicum Culinary Studio Nelson Mandela Bay campus head Michelle Pratt said.
On Thursday June 13, let your taste buds travel to an exotic location with the Capri-zy Masterclass hosted at Capsicum Culinary Studio in Greenacres.
“Capri natives embody la dolce vita, which means a sweet, good life of self-indulgence,” Pratt said.
“Their dining scene is famously and delightfully relaxed, with seafood being one of their specialities paired with citrus.”
“This has become something of a motif of the island, with lemon trees everywhere.”
This year’s island series is a twist on the now well-loved The Herald Cooking Masterclass — a fun, interactive cooking experience hosted by The Herald and sponsored by Checkers, Three Peaks Wine and Capsicum Culinary Studio Nelson Mandela Bay.
Besides the mussel-stuffed squid main course Masterclass participants will prepare, there will be a refreshing side dish of soy-marinated melon salad with citrus dressing.
“You can find many variations and recipes from different regions in Italy,” Pratt said.
“The one we have chosen will showcase how the natives of Capri prepare their seafood dishes.
“We’ll show you the correct technique and cooking methods to use when preparing seafood to get the best results.”
Mount Vernon Wine Estate sales support and director of hospitality Sarah Weiss said the dish would be optimally paired with a citrus forward, crisp dry white sauvignon blanc.
“Just like our Three Peaks sauvignon blanc, the island of Capri is fresh and fun, reminding us to relax, sip and sit back,” Weiss said.
All ingredients for the class will be supplied by Checkers.
Checkers continues to innovate, enhancing its offerings to provide customers with a premier shopping experience, including an ever-growing range of exclusive private-label products — such as Forage & Feast, Simple Truth and Oh My Goodness! — at supermarket prices.
Book your spot for
June 13 from 6pm at www.bit.ly/heraldcookcapri. Tickets are R400 a person and include a welcome drink, head chef host, Checkers ingredients, chef’s apron and a bottle of wine compliments of Three Peaks.
Inquiries: The Herald marketing manager Berna Ulay-Walters on ulayb@theherald.co.za or 041504-7135.