View her interview and recipe here - CHEFMAG
View her interview and recipe here - CHEFMAG
View her interview and recipe here - CHEFMAG
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Team SA<br />
Nadin Pospech-<br />
Compiled by<br />
Sarah Marjoribanks<br />
Demmler Top Nosh Catering<br />
Nadin completed <strong>her</strong> three<br />
year chefs’ apprenticeship at<br />
the Hotel Intercontinental,<br />
Leipzig in 1996. After <strong>her</strong><br />
apprenticeship, she gained<br />
extensive experience in a number<br />
of Europe’s top restaurants/hotels<br />
in the hot & cold kitchen <strong>and</strong><br />
pastry. Listed among these are:<br />
Hotel Schloss Fuschl in Salzburg,<br />
Anton Mosimanns’ Belfry – London<br />
– Nouvelle cuisine <strong>and</strong> Fisc<strong>her</strong>zunft<br />
in Schaffhausen – Switzerl<strong>and</strong> – 19<br />
point Gault Millau, Euro-Asian<br />
cuisine. During <strong>her</strong> time in Europe<br />
she also participated in several cooking<br />
competitions.<br />
At the end of 2000, she decided to<br />
broaden <strong>her</strong> international horizons <strong>and</strong><br />
started <strong>her</strong> South African career at the<br />
prestigious Gr<strong>and</strong>e Roche Hotel in<br />
Paarl as pastry chef. Subsequently she<br />
has had several stints at the following<br />
establishments: Sous chef at The Table<br />
Bay Hotel, in charge of the Conservatory<br />
restaurant, internationally recognized<br />
Ellerman House <strong>and</strong> a 3 year stay as Sous<br />
chef at the Cellars-Hohenort Hotel in<br />
Constantia, Cape Town.<br />
During <strong>her</strong> time working at the<br />
Cellers- Hohenort Hotel she<br />
was part time teaching at<br />
Varsity College in Rondebosh<br />
“Culinary Skills” for the<br />
Management Students.<br />
Today she is the proud<br />
owner of <strong>her</strong> own<br />
cooking school for<br />
enthusiastic food lovers<br />
& Catering Business,<br />
Top Nosh.<br />
What is your philosophy on food?<br />
Creativity, joy, love, passion<br />
What inspired you to become a chef?<br />
Art! It inspired me to play with food <strong>and</strong> be<br />
creative<br />
Globally, which chef do you admire?<br />
Dieter Müller<br />
If you couldn’t be a chef, what profession<br />
would you ideally take up?<br />
A chiropractor or in bio-kinetics<br />
Ot<strong>her</strong> than food <strong>and</strong> cooking, what inspires<br />
you?<br />
Nature, sport <strong>and</strong> art<br />
What was your worst culinary catastrophe?<br />
While I was still a trainee <strong>and</strong> at a ball, the<br />
whole trolley of huge mirrors filled with food<br />
fell over <strong>and</strong> l<strong>and</strong>ed on the stage of the opera!<br />
What is your fondest memory in a kitchen?<br />
Cooking toget<strong>her</strong> with my brot<strong>her</strong><br />
What do you eat for breakfast?<br />
Muesli <strong>and</strong> coffee<br />
What dish would you cook to seduce<br />
someone?<br />
Risotto with a great glass (make it a bottle) of<br />
wine!<br />
In your opinion, who is the most famous<br />
person you have cooked for?<br />
The Queen of Engl<strong>and</strong><br />
Who is your most influential historical<br />
figure?<br />
Thomas Laberer: great chef, great friend <strong>and</strong> I<br />
learnt lots from him, not only in the kitchen<br />
14 | CHEF! Issue 21
Team SA<br />
Top Nosh Cooking School <strong>and</strong> Speciality Caterers<br />
Nadin owns <strong>her</strong> own company which fills a variety of different functions <strong>and</strong> offers a unique cooking learning experience.<br />
Entertainment cooking is perhaps the fastest growing fad within the culinary field today. This educational experience<br />
provides the real-world knowledge <strong>and</strong> proven techniques that allow you to not only join the fun, but also become<br />
a true expert in this area. At Top-Nosh clients can learn everything from the complete basics, cutting skills, inexpensive<br />
yet healthy dishes all the way through to advanced culinary skills <strong>and</strong> techniques.<br />
Dark Chocolate Mousse Delig ht<br />
Chocolate Mousse<br />
Carte D’Or Dark Chocolate Mousse Powder<br />
Milk<br />
20g Cacao nips<br />
Method:<br />
1. Prepare fluffy, creamy chocolate mousse with milk,<br />
following the instructions on the Carte D’Or pack<br />
2. Fold cacao nip into mixture<br />
3. Pipe mousse into desired shape <strong>and</strong> cool in fridge<br />
4. Take mousse out of mould once it’s cold<br />
5. It can also be served frozen (quite nice for summer)<br />
Chocolate Biscuit<br />
70g of above chocolate mix<br />
30g cake flour<br />
Method:<br />
1. Heat oven to 180°C convection settings<br />
2. Fold sifted cake flour into chocolate mousse mix<br />
3. Pour mixture in greased silicone mould <strong>and</strong> bake for<br />
10 min at 180°C<br />
Crunchy chocolate sprinkles<br />
1 Part plain chocolate mousse<br />
1 Part Icing sugar<br />
1. Mix both parts toget<strong>her</strong> <strong>and</strong> thinly spread mixture<br />
over Silicone mat on Baking tray<br />
2. Place Baking tray into oven (temp.100°C) <strong>and</strong> dry<br />
until crispy - around 30 minutes, depending on<br />
thickness<br />
3. Once dry, break into pieces <strong>and</strong> use as a crunchy<br />
part placed on top of mousse<br />
Br<strong>and</strong>y Snaps<br />
50g Glucose<br />
50g icing sugar<br />
50g flour<br />
50g melted butter<br />
1. Sift dry ingredients; add butter <strong>and</strong> glucose, mix<br />
until smooth<br />
2. Roll into small balls <strong>and</strong> place on a silicone mat<br />
6-7cm apart<br />
3. Bake at 180˚c for 5 minutes or until golden brown<br />
4. Cut to shape; allow to cool<br />
Strawberry<br />
Macaroons:<br />
225g icing sugar<br />
140g ground Almonds<br />
100g egg white<br />
Strawberry flavouring<br />
Filling:<br />
100g 70% dark chocolate<br />
70g fresh cream<br />
10g hazelnut paste<br />
1. Mix 140g of icing sugar with<br />
ground almonds toget<strong>her</strong><br />
2. Beat room temperature egg white<br />
<strong>and</strong> rest of icing sugar to stiff<br />
peak, add flavouring <strong>and</strong> colour<br />
if needed<br />
3. Fold almond flour into meringue<br />
until mixture is glossy <strong>and</strong> moves<br />
slowly<br />
4. Pipe mixture in small rounds<br />
onto baking tray<br />
5. Bake at 140°C for 15 minutes,<br />
let Macaroon shell cool down<br />
completely on tray<br />
For filling:<br />
1. Bring cream <strong>and</strong> hazelnut paste<br />
to the boil<br />
2. While still warm, add to fine<br />
chopped chocolate stirring<br />
carefully<br />
3. Create an emulsion/ganache<br />
4. Pipe ganache between 2<br />
Macaroon shells<br />
Strawberry sauce:<br />
100g strawberries<br />
20g icing sugar<br />
10g lemon juice<br />
1. Cut washed strawberries into<br />
small pieces<br />
2. Bring all ingredients to the boil<br />
<strong>and</strong> blend toget<strong>her</strong><br />
3. Alcohol can be added to enhance<br />
flavour<br />
Garnish:<br />
1 fresh strawberry<br />
1 white chocolate spear<br />
16 | CHEF! Issue 21
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