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Pizza-Oven Lifestyles: Tierfontain, South Africa

Mon, Jan 11, 2010

Food Enjoyment

- posted by JoshuaFynbos-fine-julian-abramson-pizza-oven-south africa_1

Julian Abramson lives on a farm in Tierfontain about an hour north of Cape Town, South Africa, with his wife Rozelle, daughter, six dogs, three hydroponic greenhouses, 20+ workers, and a massive pizza oven running around the clock.  Julian is living the lifestyle of a true pizza fanatic.

I visited Julian for work, but he offered us pizzas first.  He keeps the oven hot all day using wood from a non-native, Australian tree species the gov’t wants out.  Julian built a covered walkway leading to the oven, and next to it Julian Fynbos-fine-julian-abramson-pizza-oven-south africa_4has pots growing herbs, and jars growing sprouts, as last-minute pizza toppings.  Julian makes pizzas spontaneously whenever he, his family, or random neighbors are hungry.

Julian’s home is colorful and eclectic, covered wall to wall with bottles of the family’s experiments in chili sauces.  Even their toilet, which no doubt gets good use, is made of clear plexi-glass encasing red chilies.

Fynbos-fine-julian-abramson-pizza-oven-south africa_2Julian Abramson is a chili farmer by trade.  He grows 15 species of chili pepper hydroponically, as well as eggplant, tomatoes, and herbs.  Julian also constructed his own smokehouse, and he owns an on-site processing plant producing high quality chili sauces and spreads, which are bottled, labeled and exported as “Fynbos Fine Foods”.  Two years ago, their “Savourings” product recently scooped the National Association for the Specialty Food Trade (NASFT) Sofi Award silver trophy for “Outstanding Appetizer” at the New York Fancy Foods show this past July.Fynbos-fine-julian-abramson-pizza-oven-south africa_3

After admitting our hunger, Julian rolled out and baked three thin-crust pizzas using his own tomatoes and several types of chilies and peppers.  The cheese was from a creamery down the road.  He served a Margherita, a mushroom and chili, and his favorite: banana, green chili, and garlic pizza.  The dishes were served with a side of Julian’s no-knead bread he bakes daily in the oven.  I told him about my former, Fynbos-fine-julian-abramson-pizza-oven-south africa_5home-built pizza oven in Cambridge, and there was much communing, yet Julian’s true pizza oven lifestyle left me with something I can truly aspire to.

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Asides
  • Packaged foods strike back, again.  Check your pantry for the following 101 items that are being recalled by the FDA for salmonella in a massive recall.  The source is hydrolyzed vegetable protein (HVP) paste and powder – used for added flavoring in dips and snacks.  The ingredient originated at Basic Food Flavors, Inc., in Las Vegas, Nev.  Guess that’s what happens when you gamble with your food supply?

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  • The makers of King Corn will be debuting their sequel, Big River, in Manhattan on March 15th at 6PM.  The film literally explores the downstream impact of corn farming in the Midwest.  There will be a panel talk with the filmmakers and other guests at the event.  Click the link above for details.

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  • 20091104.Paulie.Gee.Paul.Gianonne.Pizza1 150x150 %organic foodBackyard pizza madman – a former subject of our Pizza-Oven Lifestyles series – Paul Gianonne (aka Paulie Gee) is opening his own joint in Green Point. Slice reports that he recently signed the lease for the former Paloma space at 60 Greenpoint Avenue.

    Good luck Paulie! We’ll be there rooting for you opening night!

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