Chef Warren Frantz, The Cargo Hold
For the past three years Chef Warren has been the Executive Chef at Ushakamarineworld. It was the 39-year-old's passion for food that led him to his apron. "My love for food comes from within and my inspiration comes from around me,"
Chef Warren loves adventure, sports and his favourite food is Chicken Curry and Roti.
"Personally, I endeavor to achieve a happy medium between work, family time, health and travel. I live life to the fullest; after all you only get one shot at it." His advice to chefs in training, "You don't become a chef overnight it takes years of hard work, major commitment and an extra amount of passion."
The Cargo Hold at Ushakamarineworld has launched a new menu plump with fusion flavours created by talented Chef Warren Frantz. The Cargo Hold has the perfect setting for Chef Warren’s innovative flavour combinations.
Renowned for his all-round talent in every aspect of the kitchen, Frantz' strength lies in creating innovative spicy flavour combinations for a la carte fine dining. His obvious passion and love for food is evident in his dedication and attention to detail in presenting his culinary delights.
Chef Warren owes his skills to many years of experience, both locally and overseas. He has been part of the Golden Tulip team since 1995, starting off at Golden Tulip the Lord Charles and moving to the famous D' Vijff Vlieghen Restaurant in Amsterdam. Chef Warren has also worked side by side with Chef Gerard Reidy and was part of the initial Five Flies team in Cape Town.
The new fusion menu has both Indonesian and Asian influence and is designed to pamper guests with a culinary showcase of his classical cooking style combined with fine and exotic influences. As starter enjoy a TRIO OF SALMON - A compilation of salmon trout, confit and tartare with capers, shallots and dill accompanied by a baby salad or indulge in a delicious SALMON, PRAWN AND AVOCADO SALAD - Crisp salad greens, cherry tomatoes, onions and cucumbers, all tossed together topped with grilled prawns, smoked salmon and fresh avocado with our homemade vinaigrette.
And for Main Course… Fresh from the Midlands comes the mouth-watering oven baked SALMON TROUT with feta wrapped in phyllo pastry, complemented by a baby leaf salad and a honey vinaigrette. The SIRLOIN STEAK ‘SIMONSBERG’ - Sirloin steak topped with brie cheese and streaky bacon, on a bed of baby potatoes with a rosemary sauce is a melting pot of flavours while the BEEF FILLET with crushed new potatoes, topped with feta, blue cheese, fig preserve and a rosemary truffle jus is a must have on the menu.
The desserts will have anyone dreaming of more. Choose between a CHOCOLATE BROWNIE FONDANT - A chocolate and almond favourite served piping hot with vanilla ice cream, truffles and a rich chocolate sauce or BANANA AND MAPLE PUDDING with caramel sauce and hazelnut ice cream. Those who prefer not to indulge in the sweeter temptations can delight in the superior selection of local South African cheeses and biscuits.
Blue Cheese, Bacon and Pear Salad
On a bed of julienne vegetables, crisp salad green and a black cherry vinaigrette
Ingredients:
• 1/4 cup red pepper, sliced into julienne
• 1/4 cup green pepper, sliced into julienne
• 1/4 cup yellow pepper, sliced into julienne
• ¼ cup carrot, sliced into julienne
• 1/2 pears- peeled, cored and poached in red wine
• 50g Simonsberg blue cheese, crumbled
• 50g streaky bacon, chopped
• 1/4 cup thinly sliced green onions
• 1 tablespoon white sugar
• 1/4 cup pecans
• 1/3 cup olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon white sugar
• 1/2 teaspoon prepared mustard
• 1 clove garlic, chopped
• Fresh ground black pepper and salt to taste
Black cherry vinaigrette:
• 50g black cherries
• 5g sugar
• 5 ml water
• 1/4 tsp corn flour
• 1 tbsp water
• Salt and pepper to taste
Method
Place the fruit, sugar and water in a heavy-bottomed pan on a very low heat. Cook gently until the fruit is soft.
Combine the corn flour and water. Stir into the cooked fruit and bring to the boil, stirring constantly.
Heat until the sauce has thickened. Cool down completely and stir in a spoonful of kirsch (optional).
In a skillet over medium heat, stir 1/2 teaspoon cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans.
Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
In a large serving bowl, layer julienne vegetables, pear, Simonsberg blue cheese and bacon bits. Pour dressing over salad, sprinkle with pecans, and serve.
Steamed Langoustine Recipe
Ingredients
4 fresh lime leaves
1 thin grapefruit, halved
560g Langoustines, peeled and deveined
3 sprigs fresh Dhania
1 lemongrass
4 spring onions cut into pieces
4 thin slices lemon
3 sprigs fresh flat-leaf parsley
4 thin slices lime
Coarse salt and freshly ground pepper
Method
Line a 16cm bamboo steamer basket with lime leaves, Dhania, parsley, lemongrass, lime slices, lemon slices and top with Langoustines. Season with salt and pepper; set aside.
Fill a large skillet with enough water to reach a depth of 2.5cm; bring to a simmer. Place the steamer basket into skillet.
Cook until langoustines are cooked through, about 3 minutes or more. Remove from heat. Serve bamboo steamers stacked on a plate along with garlic butter, lemon butter and a garlic aioli.
Banana, walnut and maple pudding - (Serves 4)
Ingredients:
• Melted butter, to grease
• 55g (1/2 cup) walnut halves, roughly chopped
• 2 tbsp brown sugar
• 100g (2/3 cup) self-raising flour
• 135g (1/2 cup) mashed ripe banana
• 100g ripe banana to garnish
• 50g butter, melted, cooled
• 1 egg
• 1 tbsp maple-flavoured syrup
• 2 tbsp brown sugar, extra
• 1 tsp cornflour
• 250ml (1 cup) boiling water
• 60ml (1/4 cup) maple syrup
• Sprigs of mint to garnish
Ingredients for the Sauce
• 200 ml cream
• 100 ml butter
• 100 ml sugar
• 100ml water and /Brandy(optional), combined
Method:
• Preheat oven to 180°C. Brush four 250ml (1-cup) ovenproof ramekins with melted butter to grease. Place ramekins on a baking tray. Spread walnuts in a single layer on a baking tray. Bake in preheated oven for 5 minutes or until lightly browned. Set aside to cool slightly.
• Meanwhile, place sugar in a medium bowl. Sift flour over top and stir to combine. Add banana, butter, egg and maple syrup to the dry ingredients, and stir until well combined and smooth.
• Add walnuts to banana mixture and stir to combine. Pour evenly into prepared ramekins and use back of a spoon to smooth surface.
• Combine extra sugar and cornflour in a bowl. Sprinkle evenly over pudding batter. Combine water and maple syrup in a jug, pour over top.
• Bake in preheated oven for 25 minutes or until a skewer inserted halfway into centre of puddings comes out clean. Set aside for 5 minutes to cool slightly before serving.
• Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.
• Garnish with sliced banana and serve it with ice-cream or cream or both.
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