{"id":62340,"date":"2014-10-07T10:33:54","date_gmt":"2014-10-07T08:33:54","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=62340"},"modified":"2014-10-07T10:50:50","modified_gmt":"2014-10-07T08:50:50","slug":"hayden-quinn-south-africa-cool-as-a-cucumber-in-durban-bye-bye-blondie-ends-epic-sa-trip-of-a-lifetime","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/hayden-quinn-south-africa-cool-as-a-cucumber-in-durban-bye-bye-blondie-ends-epic-sa-trip-of-a-lifetime\/","title":{"rendered":"‘Hayden Quinn: South Africa’: Cool as a cucumber in Durban, Chow bye Bunny Blondie, ends ‘epic SA trip of a lifetime’!"},"content":{"rendered":"

\"Hayden<\/a>It was the last episode of ‘Hayden Quinn: South Africa<\/em>‘ last night, going full circle in Hayden having surfed off Muizenberg in episode 1, and doing so as well in Umhlanga in episode 13 last night. \u00a0 It was a shame that Hayden chose to end off his endorsement for Woolworths’ sustainability program by playing silly games with two pieces of Naan bread and stick out his tongue, a photograph placed on the programme series’ Facebook page.<\/p>\n

Hayden visited a hydroponic cucumber farm Qutom Farms outside Durban, which supplies Woolworths. They catch rain water, and therefore they have not had to use external water for more than two years. \u00a0The plants are grown in glasshouses with covering over the roofs to allow the staff to adapt the amount of light shining onto\"Hayden<\/a> the cucumber plants. \u00a0Derrick Baird, Director of Qutam Farms, said that the hydroponic farm ‘is a little bit of Europe here in South Africa’.<\/em> \u00a0They also use solar heating for the plant, generating about 220 kw per day. \u00a0The plants are grown in cocopeat instead of in soil. \u00a0 A fine mist is sprayed if it gets too hot. No pesticides are used, allowing Hayden to eat a crunchy cucumber without having to wash it.<\/p>\n

The Victoria Spice Market in Durban is known as the best place in which to buy curry spices. \u00a0Viewers were told very little about Durban, but the episode did share that it has the second largest Indian population in the world living outside India. \u00a0Hayden visited Joe Haripersad, the owner of Joe’s Corner Shop. to buy spices. \u00a0The market was erected in 1910, and Joe has been in the family business for the past 50 years, having been taught by his mom.<\/p>\n

\"Hayden<\/a>Unexplained, Hayden met with two women from another spice shop, where they sell a special secret family spice mix, which Hayden was not allowed to have details of. \u00a0Hayden was shown how to make Bunny Chow by Sheila Govender: she fried cinnamon and a bayleaf in hot oil, adding a turmeric spice blend, ginger, garlic, thyme, and then mutton, which was filled into a half-loaf of white bread when cooked. \u00a0Hayden made a cucumber raita, finely chopped cucumber in Greek yoghurt, and this was served with the Bunny Chow, roti, and sambals. \u00a0The two ladies taught him the saying: ‘Once tasted, never wasted<\/em>‘!<\/p>\n

Then it was time to head for UShaka Marine World, Hayden getting into a wetsuit, and with a glass helmet over his face was let into a glass tank. The\"Hayden<\/a> aquarium provides information about the fish species, and which SASSI colour classification each has.<\/p>\n

He met the Umhlangha Lifeguard team, went surfing with them, and met bubbly and beaming Carey Glover, who at 15 years helped save the lives of some swimmers last year, and received a Centrum Award for her bravery. \u00a0He cooked a Hake Curry dish for them, hake being on the SASSI Green List, saying that his dish was more Sri Lanka than Durban curry! \u00a0He added mustard seeds, \"Hayden<\/a>cardamom, dried chili, curry leaves, onions, grated ginger, and crushed garlic to coconut oil. \u00a0With a mortar and pestle he crushed fennel seeds, sea salt, coriander seeds, cloves, chili powder, and turmeric, a mixture which he added to his pot. \u00a0Then the cubed fish was added, with tomato, and coconut cream. \u00a0The hake curry was served with basmati rice, naan bread, and poppadoms. \u00a0\"Hayden<\/a><\/p>\n

It was time to say goodbye, and Hayden said all the right things to guarantee him a return trip, in saying that he had traveled thousands of kilometers around our country, that he had met lovely people, that he would take so many memories home with him, and that South Africa is his second home’! \u00a0He said ‘it was an epic trip of a lifetime<\/em>‘!<\/p>\n

The question remains: who is Hayden Quinn<\/strong>, and why was he selected by the production company on behalf of Woolworths to show us the beauty of our country, and its bounty of sustainable foods and wines? \u00a0Hayden Quinn is an Australian surfer and former professional lifeguard,\u00a0\u2018WWF-SASSI ambassador\u2019,<\/em>\u00a0a\u00a0\u2018cooker\u2019<\/em>\u00a0and by his own admission not a chef, and a 2011 MasterChef Australia top 3 Finalist.<\/p>\n

We have also asked\u00a0why Woolworths is not sharing its sponsorship of \u2018Hayden Quinn: South Africa\u2019<\/em>\u00a0<\/strong><\/a>\u00a0via marketing collateral in its stores. \u00a0We are shocked about how Woolworths\u2019 suppliers\u2019 unethical farming methods are being revealed and the retailer\u2019s response to it via a\u00a0new \u2018Good Food News\u2019<\/em>\u00a0insert in the Sunday Times<\/strong><\/a>, still misleading its shoppers!\u00a0\u00a0Episode 1<\/strong>\u00a0<\/a>of \u2018Hayden Quinn: South Africa\u2019<\/em>\u00a0focused on Cape Town, and made Capetonians proud of their city! \u00a0\u00a0Episode 2<\/strong><\/a>\u00a0was very disappointing and boring, focusing on Stellenbosch! \u00a0Episode 3<\/strong><\/a>\u00a0was beautifully filmed in Paternoster, and was back on track. \u00a0Episode 4<\/a>\u00a0<\/strong>was filmed in Franschhoek, which creatively included Fairview into the village! \u00a0Episode 5<\/strong><\/a>\u00a0was filmed in Elgin, Hermanus, and Stanford. \u00a0Episode 6<\/strong><\/a>\u00a0was filmed in Knysna. \u00a0Episode 7\u00a0<\/strong><\/a>was based in Oudtshoorn.\u00a0Episode 8<\/a>\u00a0<\/strong>was set in the steaming hot Karoo. \u00a0In\u00a0episode 9<\/strong>\u00a0<\/a>Hayden explored colourful Johannesburg and Soweto.\u00a0\u00a0Episode 10<\/strong><\/a>\u00a0was based in Lesotho.\u00a0Episode 11<\/strong><\/a>\u00a0was set in the Natal Midlands, mostly in the company of Chef Jackie Cameron. \u00a0Episode 12<\/strong><\/span><\/a> was focused on Shakaland and rhino spotting.<\/p>\n

Hayden Quinn: South Africa<\/strong>, SABC3, Mondays 21h30 \u2013 22h00. \u00a0www.haydenquinnsouthafrica.com<\/strong><\/a>\u00a0 \u00a0www.haydenquinn.com.au<\/strong>\u00a0<\/a>\u00a0Twitter: @Hayden_Quinn @HaydenQuinnSA<\/p>\n

Chris von Ulmenstein, Whale Cottage Portfolio:\u00a0www.whalecottage.com<\/strong><\/a>\u00a0\u00a0Twitter:@WhaleCottage \u00a0\u00a0Facebook: \u00a0<\/strong>click here<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

It was the last episode of ‘Hayden Quinn: South Africa‘ last night, going full circle in Hayden having surfed off Muizenberg in episode 1, and doing so as well in Umhlanga in episode 13 last night. \u00a0 It was a shame that Hayden chose to end off his endorsement for Woolworths’ sustainability program by playing […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3,124,587,14,26736,75,528,31,27980,22,21],"tags":[1381,32366,28166,28167,32378,28159,332,32379,2381,270,32369,27849,26473,32377,28157,28169,28162,28163,28168,3401,119,28165,15244,337,28156,27880,867,4932,28158,6916,7531,27928,28164,28160,32386,32376,502,2757,12179,5110,28161,32373,171,26475],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t