The ketogenic craze has well and truly hit SA and one of its most ardent advocates, well-known SA actor Armand Aucamp, was so inspired by his own experience of the diet du jour that he has written a cookbook that is already well on its way to becoming a national bestseller.
For those who don’t know, the keto diet is not unlike the Atkins and paleo diets, though keto is probably the most anti-carb of the lot.
It’s also very similar to banting, except that, if banting is low-carb/high-fat, then keto is very low-carb/very high-fat. Aucamp’s approach lies somewhere between the two and he is eager to show South Africans that cooking in this way is not only as easy as (flourless) pie, but downright delicious too.
Ketogenic, in simple terms, means your body is running on fat rather than carbs.
A trim and healthy-looking Armand – star of films such as Ballade vir ‘n Enkeling and series like Die Boekklub – was in Port Elizabeth earlier in February for a series of events at which several of the recipes from his naughtily titled Armand Kook Kaal (the cover features him starkers under just an apron) were prepared.
These were then paired with wines from the Du Toitskloof brand.
The first function, which was the one I attended, was at the Nelson Mandela University’s Second Avenue campus, with talented Bay chef Annelie Oosthuizen and her all-women team from Petronella Catering roped in to prepare the food.
Guests could not get enough of dishy Aucamp or of the six canapés (plus two sweet treats) served on the night, all paired with wines chosen by Du Toitskloof’s PR and marketing whiz, Ed Beukes.
Aucamp’s interest in cooking coincided with his banting and keto journey, he shares.
“I had to teach myself to cook because at that stage the [banting and keto food] options in SA were quite limited.” Cooking and documenting his progress quickly became a passion, and the beloved actor then set about writing down all of his recipes.
Armand Kook Kaal appeared on the shelves in November 2018 and almost immediately nabbed the top spot for Afrikaans cookbooks.
An English version, Nude: A Banting and Ketogenic Cookbook, is scheduled for publication in June – not bad for someone who is not even a chef, Aucamp quips. “I’m just a guy who enjoys cooking and the low-carb lifestyle,” he adds.
“I think it’s precisely because people don’t feel intimidated by the recipes that the book is such a hit. It’s literally a case of ‘if I can do it then so can you’!”
The 32-year-old from Stellenbosch is preparing for a role in a US horror film to be shot in Cape Town, where he is based.
Guests kicked off the evening nibbling on roasted Middle Eastern seeds with bits of bacon, deftly paired with a lovely bubbly from Du Toitskloof’s Quest range.
Quite a few were taken aback to learn that Du Toitskloof, a popular and successful high volume brand, also makes some interesting premium and award-winning wines.
The Land’s End wines from its South Coast series were particularly well received and for many the top pairing was Aucamp’s “kaastjips” (cheese “chips” made with parmesan, oregano and paprika) which Beukes served with the herby but luscious Land’s End sauvignon blanc.
Other canapés included halloumi fingers with artichoke dip (paired with a Selected Vineyard pinotage rosé); cream cheese and biltong balls (see recipe) with Land’s End syrah; and lamb koftas with a Rhone blend called Heroes Journey 2.
Though all the canapés went down a treat, the one that had everyone raving was Aucamp’s mum’s mushroom soup paired with Dimension, a pleasing Selected Vineyard red.
Proving once and for all that this stripped-down style of cooking needn’t ever equal deprivation, out came some yummy keto-coconut bars and chocolate brownies – practically to applause.
Armand Kook Kaal is published by Lapa and the recommended price is R380.
TRY ARMAND'S RECIPE
Cream cheese and biltong balls
This recipe for cheesy, cocktail-sized balls is one of Armand’s favourites. The best part is that they only take five minutes to make. Ed Beukes from Du Toitskloof Wines paired these impromptu cocktail party lifesavers with the “ballsy” Land’s End Syrah 2015.“The biltong enhances the spiciness of this syrah and the cream cheese works wonders with the white pepper notes in the wine,” BeukesEd says.
INGREDIENTS 230g cream cheese (room temperature)
100g sliced biltong
8 peppadews
chives to taste
8 walnuts METHOD
Place the cream cheese in a mixing bowl and mash it fine using a fork. Stir it through a bit so it’s easier to handle.
Finely chop the biltong and peppadews, then add to the cream cheese.
Thoroughly mix using a fork. Finely chop the walnuts and chives and place in a separate bowl.
Using your hands, roll the cream cheese mix into cocktail-sized balls.
Now roll each ball in the chives and walnuts to finish.