Welcome
Welcome to our food blog, it’s been a while since our last blog. We have an exciting new project that has kept us busy for so long and are pleased to announce that we are opening a shop in Port Elizabeth, South Africa. It is a gastronomic delight, that is the perfect blend of a deli, wine bar and food emporium. To our Port Elizabeth readers, come meet us there and talk to us about the blog.

With Christmas coming, we have decided to blog about different Christmas traditions across the world. Starting in South Africa, the braai tradition. Over the years we have seen families ditch the big set table for an outdoor braai, allowing everyone to soak up the sun and enjoy a great day by the poolside with bottomless drinks. Children get to run around and play then later listen to their grandparents tell the best tales as they anticipate unwrapping their Christmas presents.

Braai
In Southern Africa, Australia and other countries in the southern hemisphere, December falls over the hottest period in summer. It is also the vacation period and the combination of good weather and people on holiday, makes a convincing argument for a barbecue outside. In South Africa, the national tradition of braai (barbecue) has long replaced the Western stuffed turkey and pudding, as a more practical and fun choice for Christmas and festive lunches.

Wisps of smoke lift off charcoal or wood; a long and patient process is involved in getting the fire at just the right temperature. Modern gas grills are widely used, but those-in-the-know stick to the old-fashioned open wood fire – an art to be mastered with a smokiness that infuses the meat with flavour. Whether you are in the affluent suburbs or the townships, the tradition of braaing in South Africa cuts across every divide. In fact, visitors to South Africa are encouraged to experience a largely meat-only braai in the townships at one of the butcheries such as Mzoli’s in Gugulethu, or Nomzamo’s Butchery in Langa, where the braais are lit from around 10 am every day.
As it has always been, where a fire is lit, people congregate, and this is no different with braaing. Overall, there seems to be a gender preference in South Africa, still with men turning the tongs and women preparing the salads and sides. Naturally, this isn’t a hard-fast rule. The fire provides a convenient spot for conversation with cold beers in hand and on chilly evenings everyone gathers closer for warmth.
To give you an indication of how popular braaing is, there’s South African reality television show, The Ultimate Braaimasters has gained such enormous public support and ratings that it is now transmitted to 100 million people, in 280 territories and translated into 22 languages. All over a grilled chop? Well, you better believe it. Lauded Chef Reuben Rifflel of Reuben’s in Franschhoek has released a book, Braai, Reuben on Fire (Quivertree, 2013) that celebrates the braai, by sharing his family anecdotes and his recipes with an elegant twist. He uses both the wood and modern grill to prepare these recipes.

Braai does not have to mean just a simple pack of hamburgers and hotdogs on the grill. Perfecting heat control and experimenting with marinades and sides takes the weekend braai to a celebratory status.
Duck can be prepared with a fig and sour cherry sauce, lamb with a Dijon mustard, thyme and anchovy sauce, and crayfish (similar to lobster), popular in the Cape, can be given a braai makeover with basil butter and a fresh tomato and cilantro salsa. The standby South African sides of potato salad with boiled eggs and mayonnaise, the ubiquitous three bean salad and grilled corn can all be traded up for lighter, fresher but filling Mediterranean-style salads made popular by chefs like Yottam Ottolenghi.
Braai leftovers can be transformed into sensational sandwiches and salads the next day, and impart a smokiness you just can’t get on the stove or in the oven. Marinate the meat, chill the drinks and fat chunks of watermelon sprinkled with chopped mint and prepare to celebrate summer the South African way or discover more about African cuisine.

Citrus Tart with Gianduja Truffles & Candy orange Citrus Tart with Gianduja Truffles & Candy orange Blog 11, Food Recipe, Recipe Blog 11 Read More Xmas braai Mains Xmas braai Mains Blog 11, Recipe Blog 11 Read More Chargrilled Garlic & Herb Fire Bread Chargrilled Garlic & Herb Fire Bread Blog 11, Recipe Blog 11 Read More
Drunken blogger
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Artichoke
Welcome to blog number 10. It’s been over a month since our last blog. We moved back to the office after a long time working from home…cabin fever. We are back and still giving you recipes with easily accessible ingredients and Michelin star outcomes. This week we blog about one of the most versatile ingredients, chicken. This ingredient can be store bought or homebred. As with all farmed animals, the chicken can either be organic or GMO and our advice will be to always keep it organic. During the lockdown, we started our animal husbandry and farming project, we will blog about this to inspire everyone aspiring to go the “farm to table” way.
Our recipes this week include a Balsamic Roasted Chicken with Broccoli, Chicken Pot Au Feu, Chicken Tortillas with Avocado, Chilli and Sour Cream, Raspberry Sorbet and Conrad’s Beetroot and Goats Cheese Salad.
We wish South Africa a joyous celebration of their Heritage Day, 24 September.
Thank you for continuous support and we look forward to your feedback.

Balsamic roasted Chicken with Broccoli raab Balsamic roasted Chicken with Broccoli raab Food Recipe, Recipe Blog 10 Read More Chicken Tortillas with Avocado, Chilli and Sour Cream Chicken Tortillas with Avocado, Chilli and Sour Cream Food Recipe, Recipe Blog 10 Read More Conrad’s Beetroot and Goats Cheese Salad Conrad’s Beetroot and Goats Cheese Salad Food Recipe, Recipe Blog 10 Read More Chicken Pot-au-Feu Chicken Pot-au-Feu Food Recipe, Recipe Blog 10 Read More Raspberry Sorbet Raspberry Sorbet Food Recipe, Recipe Blog 10 Read More
Welcome back to our weekly blog. We hope you enjoyed all things butter from last week. As always, we look forward to your feedback and what you would like to hear more from us. Each week we give you easy recipes to make from your home, during this pandemic and beyond. This week our featured ingredients are Crustaceans. On the menu for this week we have Crab Spring Rolls with Asian Greens and Hoi Sin Sauce; Crab Meat Ravioli with Smoked Salmon Cream;  Prawns in Chilli – Garlic – Herbs;  Kunafa  Shrimp and Conrad’s Kataifi Shrimp Cakes. In our Shop we have amazing smart kitchen devices that can be operated remotely via Bluetooth, you can watch your favourite show, help you, kids, with homework whilst cooking.Our Off The Menu we touch on restaurants and profits.  We talk about the behind the scenes on running a restaurant, the hours Chefs put in and why they do it.Be masked and sanitised!

Crab Spring Rolls with Asian Greens & Hoi Sin Sauce Crab Spring Rolls with Asian Greens & Hoi Sin Sauce Food Recipe, Recipe Blog 9 Read More Kunafa Shrimp Kunafa Shrimp Food Recipe, Recipe Blog 9 Read More Crab Meat Ravioli with Smoked Salmon Cream Crab Meat Ravioli with Smoked Salmon Cream Food Recipe, Recipe Blog 9 Read More Conrad’s Kataifi Shrimp Cakes Conrad’s Kataifi Shrimp Cakes Food Recipe, Recipe Blog 9 Read More
A warm welcome to yet another Conrad Gallagher food blog week. I trust the past week was better than most in these Covid times. Our promise to give you polished restaurant standard dishes still stands. This week we focus on one of my favourite ingredients, butter. A lot of the dishes I create have butter in them when butter is used as a cooking medium, such as for sautéeing vegetables, it complements and enhances the flavours to the food. It also adds complexity to the flavour of sauces. In baked goods, it contributes to the flavour and texture. It is one of the most versatile ingredients that can go from entrées to desserts.This week we have made a Salad of Arugula, Creamy Mashed Potatoes with Kale, Peppered Steak Au Poivre and for dessert a Warm Chocolate Fondant with Pistachio. Our cocktail is the Rhubarb gin, it needs a lot of patience to make but once done, it must be consumed immediately.We are launching a new website soon, Gallagher and Associates, on it you will find all our sister companies for that comprehensive service we all love.We wish you and yours good health and fortune. Stay safe and distanced.

Prawns with Chilli & Garlic Prawns with Chilli & Garlic Food Recipe, Recipe Blog 8 Read More Butternut Ravioli with Sage Nut Brown Butter Butternut Ravioli with Sage Nut Brown Butter Food Recipe, Recipe Blog 8 Read More Butter Poached Lobster Butter Poached Lobster Food Recipe, Recipe Blog 8 Read More Elegant Steamed Asparagus & Hollandaise Butter Sauce Elegant Steamed Asparagus & Hollandaise Butter Sauce Food Recipe, Recipe Blog 8 Read More Warm Chocolate Fondant with Pistachio Warm Chocolate Fondant with Pistachio Food Recipe, Recipe Blog 8 Read More

Welcome to the Conrad Gallagher food blog!

Welcome everyone to our latest blog, we hope you enjoyed the potato recipes from last week. This week we are keeping it simple, with a key ingredient that can be easily found in most homes, eggs.  A lot has been said about eggs over the years, to a point where the health-conscious stopped eating eggs due to health risks. Thankfully a lot of research was done and eggs are a healthy food, see our Featured Ingredient blog to read more about this. Our recipes are easy to follow and do. This week on the recipes we have Black Truffled Scrambled Eggs, Avocado Deviled Eggs, a Traditional Spanish Omelette, and for dessert we have Summer Berries- Champagne Sabayon. The drunken blogger includes a list of our rare and expensive wines. The cocktail is the Apple Caramel Martini, this could easily be your new favourite Martini.

In the age of smartphones and “living for the gram”, we have seen a trend of the rise of influencers. This week we tackle Restaurant influence, the bad and the ugly of it. How some of these so-called influencers are holding restauranteurs hostage for a free meal in exchange for publicity to a point of threatening these business people should they not get a tableful of free meals and drinks.

The numbers keep increasing and we urge everyone to be alert, wear a mask and wash or sanitize their hands regularly. This food blog will continue to give you the best recipes for you and your loved ones to try out from your homes to create the ultimate restaurant experience safely.

Summer Berries – Champagne Sabayon  Summer Berries - Champagne Sabayon  Food Recipe, Recipe Blog 7 Read More Avocado Deviled Egg Avocado Deviled Egg Food Recipe, Recipe Blog 7 Read More Black Truffled Scrambled Eggs Black Truffled Scrambled Eggs Food Recipe, Recipe Blog 7 Read More Traditional Spanish Omelette – Garlic Aioli Traditional Spanish Omelette - Garlic Aioli Food Recipe, Recipe Blog 7 Read More Spaghetti Carbonara Spaghetti Carbonara Food Recipe, Recipe Blog 7 Read More
potatoes

Welcome to the Conrad Gallagher food blog!

 

Welcome to another new week, we hope you enjoyed the fillet blog. This week we focus on one of the most popular and versatile vegetables, potatoes. We go over its history, how different people across the world have adopted it and use it almost every day and how countries used it to feed their soldiers during times of wars.

Our dishes for this week are Evelyn’s sweet potato ravioli with brown sugar, Garlic roasted potato skins, Roast chicken with mashed potato stuffing and root vegetables, Sauté potatoes with chorizo, garlic and coriander and Sweet potato tart with pecans and marshmallow. All these ingredients are extracted from my upcoming cookbook “101 ways to cook potatoes’’, in it you will find 101 dishes, from starters, mains to desserts.  Each ingredient carefully crafted to ensure that you create the picture-perfect dish you deserve. The book is available to pre-order @thechefsplayground.

Once more, as businesses slowly open and most head back to the office, we advise caution and follow the stipulated guidelines by WHO and local health departments.

Evelyn’s Sweet Potato Ravioli & Brown Butter Evelyn’s Sweet Potato Ravioli & Brown Butter Food Recipe, Recipe Blog 6 Read More Sweet Potato Tart, Pecans & Marshmallows Sweet Potato Tart, Pecans & Marshmallows Food Recipe, Recipe Blog 6 Read More Sauté Potatoes, Chorizo, Garlic & Coriander Sauté Potatoes, Chorizo, Garlic & Coriander Food Recipe, Recipe Blog 6 Read More Roast Chicken, Mashed Potato Stuffing & Root Vegetables Roast Chicken, Mashed Potato Stuffing & Root Vegetables Food Recipe, Recipe Blog 6 Read More Garlic Roasted Potato Skins Garlic Roasted Potato Skins Food Recipe, Recipe Blog 6 Read More
beef-19

Welcome to the Conrad Gallagher food blog!

Hello everyone,

A happy new week – we hope you enjoyed all things burger from last week’s blog. We look forward to your feedback and please tag us in pictures of you and yours as you create these dishes. We want to see you baking and having fun with your little ones as well. As the pandemic continues to sweep across the world, we encourage caution and that everybody practices the stipulated safety regulations.

 

This week we will discuss the beef fillet, the best way to cook it and what wine goes best with each dish. A lot can be said about this ingredient, but it is a favourite in most restaurants and people love it even though it is a little bit on the expensive side.

 

We have 2 dishes for you to try out this week on your journey to being a homemade Michelin star chef. The first is the Beef Fillet – Porcini powder – Sage – Butter and the Pan-fried Beef Fillet – Fried Quail Eggs – Foie Gras. These will be accompanied by wine and we have a special dessert and the cocktail for the week. We will also get the next part of the amazing beers we would love you to try.

Chocolate Ganache Tart Chocolate Ganache Tart Food Recipe, Recipe Blog 5 Read More Pan Fried Beef Fillet Pan Fried Beef Fillet Food Recipe, Recipe Blog 5 Read More Beef Fillet, Porcini Powder, Sage & Butter Beef Fillet, Porcini Powder, Sage & Butter Food Recipe, Recipe Blog 5 Read More Burrata Cheese Salad Burrata Cheese Salad Food Recipe, Recipe Blog 5 Read More

Welcome to the Conrad Gallagher food blog!

Hello everyone,

Each week we help you create memories, we have come to learn that it is the best currency after all. Last week we focused on the King of cheeses, this week we are all about the burgers.

Nothing beats biting into a juicy burger with a perfectly cooked patty and all the balancing elements. We all have our perfect burger and when made right, sunshine!  Burgers are one of the most versatile meals, everyone loves a good burger. This week, you will learn how to mix your ground meat with the perfect condiments and seasonings like a pro, the different types of brioche buns you can make from scratch, for your burger or sliders. For dessert, we have the American pie.   We will also discuss the different types of burgers, the famous 8 and you can choose the burger that suits your lifestyle. For kids, a burger goes down well with a milkshake and for adults, a beer or a soda goes a long way. We have selected a few beers that we would love you to try, a cocktail we know you will love and some foodie destinations worth a detour.

A new burger joint BYOB, Build Your Own Burger, will be coming up in big cities soon. This will be “the joint” because you get to design your own burger just how you like it. Follow us on our social media to be the first in line for the most delicious burgers of your life.

Keeping in mind the effects #Covid19 has had on most economies, eating at home is the best option for most. Why not sharpen your skills whilst at it? Our recipes are easy to follow and make. We keep an open dialogue for any questions you might have.

Most countries are easing on the lockdown regulations but it will take a long time for most of us to actually feel safe in public spaces and enjoy them. So from myself and the team at Conrad Gallagher Food Blog, we want you to enjoy Michelin star recipes safely. #stayathome

Garlic Parmesan Hand-Cut French Fries Garlic Parmesan Hand-Cut French Fries Recipe Blog 4 Read More The Ultimate Brioche Burger Bun The Ultimate Brioche Burger Bun Recipe Blog 4 Read More The Classic Steakhouse Burger The Classic Steakhouse Burger Recipe Blog 4 Read More American Apple Pie American Apple Pie Recipe Blog 4 Read More Brioche Burger Buns Brioche Burger Buns Recipe Blog 4 Read More Brioche Slider Buns Brioche Slider Buns Recipe Blog 4 Read More The Classic Cheeseburger The Classic Cheeseburger Recipe Blog 4 Read More Spicy Chicken Wings – Blue Cheese Dipping Sauce Spicy Chicken Wings – Blue Cheese Dipping Sauce Recipe Blog 4 Read More

Welcome to the Conrad Gallagher food blog!

We do hope our caviar blog and recipes were of great help to all our foodies out there. This week we focus on the “ King of Cheeses”, the 28 months Parmigiano Reggiano. We have an interesting article on its history, creation, taste, health benefits and how to apply this ingredient. On this week is the delicious pumpkin risotto as well parmesan grissini sticks with black olive tapenade for starters, the main is monkfish with pancetta accompanied by baby leeks and parmesan cream and our dessert is French-style chocolate tart with salted caramel ice cream.

As most countries ease on the lockdown regulations, restaurants and fast food outlets are crawling back to business. We need to discuss how the food industry will survive this pandemic, if at all. A lot of us will be affected or infected by the pandemic in terms of health and finances and might not order or eat out for the longest time. With so much uncertainty looming over us, when will we visit our favourite restaurants or food spots?

That said, this blog is set on helping you create these restaurant experiences that you are longing for from your home using step by step recipes and a platform to engage should you get lost or confused along the way. Being part of the food industry, our aim is to keep the torch burning in this dark time.

Next week we focus on the famous beef burger, how to make the best burger you have ever tasted. A lot of homemade burgers never come out looking or tasting like the one from your favourite burger joint. That’s about to change. There is a new burger joint coming up soon in big cities, BYOB, Build Your Own Burger…keep an eye out for that one.

To all American citizens across the globe, we wish you a beautiful Independence Day, keep safe as you celebrate this milestone.

Butternut Risotto – Black Trumpet Mushroom, Pancetta, Mascarpone Butternut Risotto - Black Trumpet Mushroom, Pancetta, Mascarpone Food Recipe, Recipe Blog 3 Read More Parmesan Grissini Sticks with Black Olive Tapenade Parmesan Grissini Sticks with Black Olive Tapenade Food Recipe, Recipe Blog 3 Read More Monkfish with Pancetta – Potato, Baby Leeks, Parmesan Cream Monkfish with Pancetta - Potato, Baby Leeks, Parmesan Cream Food Recipe, Recipe Blog 3 Read More French Style Chocolate Tart & Salted Caramel Ice Cream French Style Chocolate Tart & Salted Caramel Ice Cream Food Recipe, Recipe Blog 3 Read More Fettuccine with Parmesan & Cepe Mushroom Fettuccine with Parmesan & Cepe Mushroom Food Recipe, Recipe Blog 3 Read More Oysters – Radish, Pear, Beluga Caviar Oysters - Radish, Pear, Beluga Caviar Food Recipe, Recipe Blog 3 Read More

Welcome to the Conrad Gallagher food blog!

With the current Covid19, most of us are still sceptical about eating out, even with the safety measures in place. This week we have more recipes that will allow you to create a restaurant experience for you and yours from the safety of your home. Our caviar dishes are quick and easy to make, you might even think you are a Michelin Star chef. Our selection of wine is perfect for each course.

After trying out these recipes, take photos and tag us on all our social media platforms, we would love to hear from you.

Mango Chilli Cilantro Cheesecake, Mango Sorbet & Mango Salsa Mango Chilli Cilantro Cheesecake, Mango Sorbet & Mango Salsa Food Recipe, Recipe Blog 2 Read More Beluga & Labneh Beluga & Labneh Food Recipe, Recipe Blog 2 Read More Halibut with Beluga Caviar & Beurr Blanc Halibut with Beluga Caviar & Beurr Blanc Food Recipe, Recipe Blog 2 Read More Buckwheat Blinis with Salmon & Caviar Buckwheat Blinis with Salmon & Caviar Food Recipe, Recipe Blog 2 Read More

Welcome to the Conrad Gallagher food blog!

Our blog is published weekly and promises to provide useful recipes and tips from a Michelin star chef – easy recipes to cook at home, tips on wine and our favourite kitchen gadgets, what we are wearing in the kitchen to keep us super stylish to what’s cooking and what’s in the news. Each week we will have a featured ingredient to learn about and use for our award-winning recipes. We will share some of our foodie experiences while out and about and tell you of some kitchen tales in off the menus chefs stories.

We hope you enjoy the blog.

Happy cooking!