Since opening the doors of Jackie Cameron School of Food & Wine in KwaZulu-Natal in 2015, 25 graduates have achieved 60 internationally recognised distinctions, and Jackie herself has won a recent award at the 2019 FOOD XX Symposium, Womxn in Food for her dedication in sharing her knowledge and encouragement to future innovators.
In her personal capacity, Jackie has the distinction of being one of Victor Strugo’s “three favourite woman chefs”. She was voted by South African Tourism as one of the Top 10 Young South African Chefs, has appeared on TV programmes such as MasterChef SA, Top Billing, and with Justin Bonello in The Ultimate Braai Master. Jackie is a Chaine des Rotisseure member and is a proud SASSI Trailblazer chef.
Recognising her efforts, Independent Media named Jackie one of Africa’s top 100 inspiring and aspiring leaders. Labelled a ‘Trailblazer’, she was identified for “changing the game/leading the field at a local/international level”.
Jackie’s first cook book, Jackie Cameron Cooks at Home, hit the shelves in May 2013 and at the Gourmand World Cookbook Awards it won Best Woman Chef Book in South Africa. Her second book Baking with Jackie Cameron was judged by the 2017 Gourmand Awards jury as national winner in the pastry category. It went on to achieve third place in the world – in a contest considered the Oscars of the food industry.
We’re extremely proud to be able to celebrate Jackie this women’s month – for all her many achievements, not least of which is as creator of Oryx Desert Salt’s Braai Salt. (More about that next month!)
In the meantime, take the afternoon off and enjoy this tea time treat. It’s a recipe that’s been passed down from her grandmother. We won’t tell, if you want to keep them all to yourself! J
MAIDS OF HONOUR BISCUITS | makes 15 biscuits
120 g salted butter, softened
90 g castor sugar
3 egg yolks (retain the whites for the topping, see below)
30 ml full-cream milk
5 ml baking powder
pinch fine Oryx Desert Salt
200 g cake flour
250 ml smooth apricot jam
3 egg whites
230 g white sugar
80 g desiccated coconut
Making the Base:
- Cream the butter and sugar together. Add the egg yolks and milk and combine well.
- Sift the baking powder, salt and flour together and add to the egg mixture.
- Line and grease a 33 x 23 cm baking tray.
- Spread the mixture evenly onto the tray.
- Set aside at room temperature while you make the topping.
Making the Topping:
- Spread the apricot jam evenly and smoothly over the biscuit base. Set aside.
- Whisk the egg whites to stiff-peak stage, then slowly add the sugar, continuously whisking until it is smooth and glossy.
- Fold in the desiccated coconut.
- Spread the meringue mixture over the jam.
- Bake in a preheated oven at 180°C for about 20 minutes, or until cooked.
- Leave in the tray until completely cool and then cut into squares and serve.