oolf Food is Art, then Cooking is my Canvas',By Chef Tinus PretoriusMy life as a Chef started at a young age of 13. I soon realised theamazingjourney I was undertaking. There were moments filled withgreat Highlights and many nail biting times.

The r ife in a kitchen is similar to that of an Astronaut on his wayto discover the beauty of The Universe. The Awesome picturesflashing past your eyes, an experience so magica, with unbelievablememories.

Never a dull moment, and the heat is on in the kitchen.Restaurants filled with an electric vibe and patrons melting awaywith fresh aromas and the true Spirit of satisfaction.

Oh yes, I have graduated with a degree in'Human behaviour.' Ihave dealt with Romantic Smouldering Couples, Stubborn RudeBusinessmen, Bored Frustrated House-wives, Young UpcomingProfessionals and The Flashy Flamboyant Fashionistas.

It is always so interesting to match personalities with dishes which

were ordered from the menu? Have youmatched the dish, most descriptive to yourpersonality?

Fiery and hot like an Arrabiata ... Crispand Fresh like a designer Salad ... Heavy andthick like a Winter Stew ... or StrawberrySensational?

A chapter on its own is balancing your lifeas an artistic and funky chef, with that of adisciplined business owner, facing the realworld challenges of bills; staff issues and thedevelopment of your restaurant. Ajourneynavigated by creativity and the beauty whereyou discover your own inner Spirit.

So, as the seasons change, so do foodtrends. I have been blessed by leaming fromthe best and also to have experienced thediversity of different cultures and demands.

One morning I witnessed our waiters totallyconfused by an Orientai guest request ..."Smooth penis Butter" was "smooth PeanutBuffer". The day with uncontrolled baboons,surely the most nail biting, as they raided aBuffet table enjoying a pre-wedding

razzmatazz of note,just before the elegantwedding guests tookto their seats. Lots ofstress and a dozenTequilas, was thesolution to quickthinking!

As in all kitchens,the First-aid Box isparamount to treat

burns, cuts and other injuries. chefs are being transformed intowalking, swearing, dictionaries, and then the eueen of allDrama-Queens takes the stage.

Staff- training can involve some dangerous, spectacularmoments when a can of, "Spray and Cook", rockets thr-ough theair like a missile, after it has been left on a hot surface, or whenthe microwave oven sets offthe most glamorous fire-worksdisplay after a metal container enters the launching pad.Gastronomic explosions, a collage made up of the mostexhilarating moments, are just part of the experience.

During this amazing journey I discovered the joy of creatingand sensing the healing powers of cooking. You escape to aworld removed from any negativity and filled with pure bliss.Now, you too can escape from your world and enjoy thisdelicious mouth-watering spring Tart smothered with aromaticaromas and fabulous flavours.Tart up your table and enjoy ... Chef txxx

Sfrng CfwrryTomntaToftA Taste Sensation with Sweet Basil Pesto, Oregano, Olives &

Feta.

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l. pre-heat oven to ,oo t'"ot to create the Tart "'

2. Mix Together Basil Pesto, Fresh cream, Sea salt & Black pepper (set.Aside)3. Roll Out Puff Pastry on light floured surface, 30cm (+ 2cmedge)circle4. Lightly flour the base of a tart tin & place pastry on top.5. Prick Pastry all over with a fork, leave 2cm pastry of the edge.6. Spread the Basil Pesto Cream mixture over the base, not onto 2cmedge.7. Press Cherry Tomatoes & Olives onto Basil Pesto Cream base,sprinkle over the Garlic, Oregano and Crumbed Feta.8. Season with Sea Salt & Black Pepper to taste.9. Brush the edges with the Egg glaze, bake for 20-30 minutes until tartis cooked through.

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5 lucky readers whoemail:

ch e ftin u s @telko m s a. n etwill win a

eomplimentary'Dinner for two' at

Post & Rait includinga bottle of

complimentaryRovn&,eWtu.

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