Paul Tries His Hand at Cookie Frosting Decoration | Paul Hollywood's City Bakes | Tonic

i'm visiting the baking capitals of the world uncovering the tastes traditions and the recipes look at that are the world's best baking cities i love coming into bakeries from the historic streets of palermo to the multicultural city of san francisco welcome to city based [Music] today i'm in a city at the very southern tip of africa i've been here before for a little bit of a break but i've never really dug around in its baking history and what they actually produce nowadays that is my job while i'm in this amazing city i visit a cake shop where they don't do anything by halves that's chocolatey alright i meet a baker who's so passionate about teaching people to make bread he's even making his own ovens it's amazing i get a taste of the latest pretender to the chrono crown that for me is the future and i try to wow the locals with my own bakes a barbecue pie [Music] [Laughter] and my twist on a south african classic milk tart welcome to the wonderful colorful energizing hot cape town for sun sea and some seriously jaw-dropping scenery cape town is hard to top it's where the atlantic and the indian oceans meet and cities don't come with much better backdrops [Music] this is a stunner the beautiful table mountain cape town is south africa's most diverse colorful and cosmopolitan city from its beaches to its harbours to its uber cool bars and restaurants it's no wonder it regularly tops poles as the best city to visit in the world [Music] and you don't have to go on safari to spot the big five let me show you something that again reminds you of cape town okay the water is very popular ugly but cute it's well i mean trade is what put cape town on the map 600 years ago and over the centuries nearly every european power staked a claim the portuguese arrived then the dutch then the french huguenots then the germans and of course the british came these incomers haven't always lived peacefully side by side with the indigenous people apartheid rule being the worst of south africa's modern history but cape town is at the heart of a more inclusive future in what archbishop desmond tutor proclaimed the rainbow nation [Music] accepting of everyone look at the colour of that bakery does that represent the rainbow nation it could do in fact this is my first bakery where i've enlisted the help of one of south africa's most popular celebrity chefs siba and tongana she's got her own show on the food network he's also a foodie tv judge sound familiar [Music] i've come to meet her in district 6 a suburb just outside the city center hello hello super how are you how are you nice to see you all right nice to see you what is it about cape town and baking food and baking is a thing specifically with baking i mean picking you would know has just taken the wolf by storm and we are right in there sibo wants to kick things off here at charlie's a bakery that takes the rainbow nation slogan literally and celebrates modern south africa in uber colorful bakes i absolutely love it it is vibrant it is for the young for the old it's literally has changed the landscape it's the brainchild of husband and wife team charlie and jackie beast charlie sadly is no longer with us but it's still very much a family affair daughter daniella works here too you can see the variety of colors of the cakes most definitely charlie trained as a master baker in germany bringing traditional cake making skills whilst jackie's injected the color and the fun [Music] i came in with the crazy no experience whatsoever in baking or decorating except what charlie had taught me i need to try one of these actually let's try one i love the amarula ultimate chocolate it looks literally because it's such a popular liquors that you're known for so i'm gonna have a slice of that please it might be packed with chocolate and south african booze but it's the goal that makes it unmissable that's a big slice of cake you know we could wow [Music] it's a beautifully soft moist cake that does melt in the mouth and actually the ganache on the outside is delicious the amarula comes through yeah i like that [Music] that's a great cake do you like the gold i do like the gold it's very blingy it's very blingy eye-catching seba's next choice of cake has even more going on than the last carrot banana pineapple mango cake yes layer of mango in the middle and it's got a cream cheese yes please can i try and slice it up thank you you go first [Music] more like a carrot cake consistency it's a rich cream cheese on the top it's like silk delicious it's a carrot cake on steroids this is very traditional it's a cake though now this is the thing with cape town we look at influence with what's happening in the world and we take it in we make it our own and we just give it some steroids as you said why do you take it to the next level taking their bakes to another level seems to be rather a theme here even with a classic chocolate fudge brownie you get a slice like this which gets smothered in even more chocolate dear me that's ridiculous for one almighty indulgent bake yeah that's chocolatey alright and this place isn't just an assault on the taste buds but on the eyes too i've never seen piping this colorful for jackie's team anything and everything goes and it's all done at breakneck speed time to unleash my arty side i haven't played for ages [Music] oh no see why don't you teach paul a tip of starting and stopping we start touching down and then we lift quite high up and allow it to fall yeah okay go paul so now i'm gonna give you more color yes [Applause] for sure we can auction it off for charity later today [Music] i bet you've never seen me so quiet very element i get into my art mode again it's great i could be here for hours i'm no expert at piping but i love doing them these guys are experts charlie has left this area with a greater legacy than just cakes just beside the bakery he had commissioned a mural of nelson mandela it seems incredible now but in 1966 this district was declared a whites only area its black residents forcibly removed to townships outside the city and their homes were flattened but i do remember being in the township because that's why i grew up and having what you call hippos which are those green big military vans if you may call it that it was chaos but when i hear my father and of the stories that he used to tell me for instance you are not allowed to win the shop you're not allowed to do like many things that are ordinary being a person who lives in this time now it's hard to fathom that that really was the reality of that time it's truly mind-boggling and thankfully consigned to the past the next place seba wants to take me is to the neighbouring woodstock which unlike district six escape forced removal under apartheid and remained a multi-ethnic community [Music] it's one of the city's most vibrant neighborhoods and apparently it's the perfect place to lunch like a real capetonian i've got to show you this place the vibe is amazing the food is awesome you can't visit caitanya not come here it's always packed but the food is great if you're here see but it's got to be cool it is cool the kitchen cafe opened in 2009. it fast became a favorite lunchtime spot for locals city creatives not to mention the odd celebrity even michelle obama look at this picture that is yes wow that is famous today it's renowned for its legendary love sandwiches so what's in a love sandwich though last night which will be dependent on what it is that you like all right i thought it was just they come on dinner i thought oh okay so you just pick whatever you want whatever you like sausages i think i'm gonna love this place as does everyone else it seems it's absolutely packed owner karen dudley is doing something right i'm karen nice to meet you hello nice to meet you but her approach to food is simple it's got to be fresh and fun do you have a fool please yes we got a we need a fork please [Music] i'd call this a whole plate of love they're great honey mustard sausages oh come on think about south africans and you'll bear with me on this we like busyness we like where flavours are engaging like in europe there'll be like scandalous that you have so many things on your plate and we'd be like why it's too much it's too much that's kind of how we are we've kind of come to the realization this is our identity i've fallen in love with you karen as well as a whole lot of love karen's also famed for her bite-sized bakes often at lunch time you don't need a major big heavy cake you just want a little piece of perfection this is the lemon square i hope it's a good one it does taste really nice it's gooey it's soft i like citrus i said then hold on okay hold on for this piece of amazing i'm going to put this down then because i'm always eating too much amazingness so this cake is a marriage of a few recipes that i thought of that my lovely baker maggie let's put together it's kind of chiffonade it does look like a chiffon cake very rich in color you can see all the texture wobbly look i call it a jeffer chiffon [Music] oh yeah it is it's a lovely light sponge full of orange beautiful ganache on the top and it is like eating a jaffa cake i thought we were very clever oh she is if karen her kitchen and her cakes represent modern cape town cooking then i'd say it's spirited irrepressible and packed with personality and flavor what's not to love thank you very much karen thank you very much for having me appreciate it such a pleasure take care i hope you have a ball eat the whole place up and i've only just started in cape town next i get a taste of the city's trendiest bake it's lovely it's delicious it's really quite refreshing and i'll show you how to make a traditional cape town tart with my twist it's got a gorgeous texture of the custard then you have that hint of the el grey as well bit of britishness a bit of dutch but all south african it's another hot and sunny day in cape town this morning i want to explore the city's bread baking past and the most fun way to do that is to hunt down something called a bunny chow i'm just going to find out where it is there it's been a south african staple for decades but don't worry it's not made from actual bunnies can i order a bunny chow place chicken mutton bunny chow martin is something like big and chicken is dried chicken okay i'll have the bread chicken thanks buddy no idea what i've just ordered a curried meat stew of some description is served up in that hollowed-out loaf that interests me thank you thank you it might look a bit weird but if you think of pita or even sandwiches bread has been a carrier for food for centuries and this south african loaf has a fascinating story to tell [Music] the thing is pre-1992 the government dominated exactly what wheat was growing how the loaf should be made what size it should be or price it should be sold at everything was dominated by the government the intention was good to produce a low-priced loaf a staple affordable to all but that ultimately ended up stifling baker's creativity and all anyone else with these basic white loaves this is all the people new in south africa and cape town but the whole of europe have moved on europe produce wholemeal they produce granaries they produce a plethora of breads which is indigenous to italy to germany to france to britain whereas this is as far from artisan baking as you can get if that's where they've come from where are they now my job is to find out [Music] the answer might lie with baking pioneer jason lilly i'm told he's as crucial to the artisan bread scene in cape town as yeast is to making dough rise just reading through his menu sourdough multi-seed loaf large gipata baguette quasom it's not out of place in paris rome london san francisco new york so what's happened according to this is that cape town's caught up well i'm about to find out for sure as i've ordered myself some brunch this is a good sourdough all the flavors in there crust strong rye in there tastes delicious it's years of hard work and love that's gone into that life he knows his stuff then jason and the man himself has agreed to come and have a chat chase how was it edible well yeah last time i was in cape town they never had this sort of bread this is quite different this is very european yes ten years ago we started with artisanal baking in cape town there were one or two other shops in cape town that were doing it but we were the only ones doing it properly uh a lot of pre-mixes were being used that sort of stuff and still are being used we don't use premixes we don't do anything like that so it was an education we had to educate the people they would come and they would say your bread let's go stale in a day and i'm like well there's a reason why because it's not full of enzymes or preservatives or anything it's pure four ingredients red flour water yeast or ferment and love actually five ingredients sourdough starter her name is jessica and this is henry and henry is now 11 years old i started him just a year before i started the bakery it's my best employee actually doesn't talk back this couldn't be further from the plain white loaves of the government bread days and i for one am most definitely sold but jason wants to show me just how hip and trendy his baking is now so a few things here pillow lovely nuts that is a croissant and you've got doughnuts as well the doucents this is the croissant deep fried wow okay well cronut was taken yeah yeah of course five years ago the cronut took new york by storm and although the name is copyrighted jason has brought it to south africa as a docent and like so many of cape town's bakers has taken it to a whole new level we made a verve clicker rose mousse which we have here a little bit of white chocolate we only do one flavor a week we've done this for the last three and a half years never repeated the flavor so that's almost 170 different flavors wow let's see what's inside there oh you're really filling it up tonight yeah you're not stingy with that then it's topped with fresh peach puree yet again i'm seeing that south african signature celebration of flavor and fruit and then even more flavor this is mine [Laughter] next on caviar made from sago a bit like tapioca and the finishing touch a macaron i reckon these dosants could give any new york crow nuts a run for their money but it's all in the taste i love that because of the elements in there you can taste it's a question it's a laminated dirt but again you're getting that strong vibe of doughnut as well yes it's lovely it's delicious it's really quite refreshing that peach the creme pat and you know what the killer thing is for me you can actually taste the alcohol you see that for me is the future of where cape town bacon is going it's full with thinking it's developing ideas that are unique i think jason's done an amazing job thanks buddy thanks for watching thank you very much appreciate it thank you [Music] i've had a flavor of cape town's future now for a taste of south africa's heritage last time i was here i tried a traditional sweet bake i couldn't get enough of and i'd like to use it as an inspiration to do some baking myself while i'm here good they've still got some left the milk tart it's so popular it's even got its own national day the 27th of february traditionally we probably know them in britain as a custard we're brought over by the dutch settlers it's a very old recipe with the milk from the dutch dairy farmers here and the spices coming back from southeast asia the milk tart evolved good crumbly base these are rich they have twice as many egg yolks as the portuguese custard tart this is much sweeter than that the butter the vanilla to the custard to heighten the flavor and it's like silk but this gives me a great idea to make one my style so i'm going to show you how to make my take on this south african classic i'm gonna add a little bit of a british twist i'm gonna add el grey to it which will infuse into the milk and cream and give it a little bit of britishness now the milk tart is actually very simple to make it's just a couple of little stages you've got to make your base you've got to make your filling to start with you need to make your pastry i have my flour here to which you're going to add my butter straight in and begin to crumb this down with your hands you can blitz it all in the mixer but i like getting my hands in there you don't overwork it this way i'm gonna add some icing sugar a little bit of sweetness in there then i'm gonna add a whole egg get your hands in there and mix this together now then to make sure you've got it nice and smooth just fold it a couple of times on the worktop okay now pop this into the fridge just to chill down just helps harden the butter a little bit once chilled flour your bench grab a rolling pin and get rolling it's a lovely pastry to work this it's not too short you'll find it very easy to roll out [Music] pop the pastry into your pan making sure you tuck it right into the corners if you have any foals just press them down into it smooth them off a bit don't stretch it because as soon as you go to the oven and the moisture leaves the pastry it just shrinks back in and trust me shrinkage is nearly as bad as a soggy bottom get your bacon beans so this is gonna be blind baked now for around 10 minutes or so 10-15 minutes and then we're going to trim afterwards always trim afterwards not before it makes it nice and neat [Music] now you can make the filling i've gently heated one large glass of double cream and one of milk with two earl grey tea bags that's gonna add a lovely caramel earthiness to the custard i have eight eggs here i need eight eggs i told you those dutch caped onions put a lot in this is a very very rich custard mix now i'm gonna add my sweetness so i've got my sugar going in and they're going to whisk this together [Music] then pour in the earl grey creamy milk mixture don't introduce this when it's really hot because this will scramble it so you need to add it when it's lukewarm leave it to cool slightly and then pour it in give it another good whisk and for that super silky smooth custard just try and get rid of some of that froth that's on the top [Music] perfect and then pour this straight into your pre-baked shell [Music] a sprinkle of nutmeg and it's ready for the oven [Music] this is going to bake at 150 for around 35 minutes [Music] there you have it finish with a dusting of icing sugar and you're ready to tuck in i'm going to take a big slice out of it just for me look at the way that's set can you see how beautifully silky that is with a nice crispy base [Music] it's got a gorgeous texture of the custard then you have that hint of the el grey as well a bit of britishness a bit of dutch but all south african [Music] still to come wow i visited baker who is changing people's lives with rockets ovens i think it's amazing and i meet a former athlete turned baker with a passion for british patisserie chelsea band i want to be unique you are unique i'm in cape town searching out the exceptional bakes bakers and bakeries that make this city special it's a carrot cake on steroids so far it's been big bright and bold with bad loads of personality i've fallen in love with you karen and i've discovered that artisan baking is alive and kicking [Music] today i'm going to explore a very different side of the city's bread scene despite huge strides forward 37 of cape town's population still live in poverty mainly in townships but i've heard of an organization called bredrev who are literally changing lives this company has been set up for the purpose of training people how to bake they're passing on the knowledge and providing them with these amazing what they call rocket ovens and that i'm particularly interested in so i've come to the seaside suburb of cult bay where bread rev is based to meet the owner jeremy barty he's training a group of underprivileged and underskilled youngsters to become bakers literally giving them a means to make a living hi jeremy how are you doing hey nice to meet you good night good huh i was expecting to see a bakery if i'm honest what you've got here is a unit which is very industrial we do it all here so we've got a sample bakery behind here and then a little test kitchen through there so tell me how this started well we sort of on this mission to develop the informal baking trade in south africa so we started off trying to get people to bake and then realize that they need ovens so we started building ovens and jeremy had to learn that skill from scratch basically uh everyone this is paul so i'm just going to show him the oven quick as you can see in here there's our little training facility yeah if you have a look down here there's the fire in there yeah it's a box within a box so the ear goes up hits a buffer plate it goes round and outs and while it goes and then you just have a look in there and you can see there's a couple of rolls and some breads that's great fuzzy baking yeah where did you learn this i basically looked for an oven because i thought where can i find you know something that can run efficiently because you can put any wood in there you can see you just put scraps and in africa the rocket is a tradition that's 300 years old so this rocket they actually make and put pots on and boil their thing so the rocker technology i thought well wonder what about ovens and i started looking around then i found the americans because the americans love to tinker everything and they were making rocket barrel ovens i thought okay i want to try and commercialize that so that's the brief i think it's amazing [Music] the beauty of jeremy's rockets ovens they not only work completely off the grid they've been designed specifically with bread baking in mind essential for his proteges to thrive how long have you been doing this then about three years ago i built a one loaf oven out of two tin cans and from there it sort of grew and it was in my backyard and into a shed and then it came here and we registered the business about six months ago so it's quite a new business it's not yeah in those three years jeremy has made more than 40 ovens and trained over 40 bakers and already there are eight bread shops up and running economics is a very important part of our drive because we want to be able to be competitive this is the high hydration dough it's about 90 conventionally most bakeries operate around 60. so when you do a lot of water in a dough it naturally gives you more volume for your flour and therefore more bread therefore more money when you sell it they can make 10 kilos of dough very easily just a few fold tucks and a very simple hand mix and if they sell enough then that's enough for a good little business absolutely getting economics right is crucial for any bakery maybe i can share some tips on how to add value to their produce you can do anything you want cuts and all of a sudden the bread looks much bigger and this makes it even crispier nice you're learning you see here another one you can do is obviously anything you have lying around like cherry tomatoes once you've opened it up with your fingers put your tomatoes in then olive oil a little bit of salt bake that off they're buying a sandwich you're not buying the bread anymore do you guys enjoy this it's one of the oldest trades in the world baking fishing and tax collecting i love the fact that he's passing on the knowledge i love the fact that he's helping people that are worse off than him that takes a certain type of person in the first place but to learn how to make ovens to bring people into helping and then sell them to these people to set themselves up in a business and then teach them how to bake look at that that's what you get in an italian jabata i've seen bread like that in the middle of palermo i've seen him in rome that is to be applauded thank you for today i've had a i've had a great time i wish you all the success in the world yeah thank you [Music] i'd love to check out one of brett rev's success stories and jeremy has suggested i pay a visit to one of his bakers in a township north of cape town so i've got myself a hire car and i'm picking up a guide paul do you think i should drive you could can i no i no how do you use these gears so front oh excuse me you got me there my counterpart on the food network here seba has kindly offered to give up yet more of her time excuse me seba grew up in a township so i couldn't be in better hands it's very community spirited and we even have a word for it which is called ubuntu being a word that means a place where there's humanity humility and just you know being together it's a collective feeling it is a collective feeling and it is hard but you know what people have come from the township like myself we are driven resilient resilient resiliences i know exactly we don't crack [Music] we are now in google too we call it googs cooks yep sounding like a local already although townships fare much better than they did under apartheid they are still the poorest communities people here have to be creative like tim billy should be around here freshly baked bread for tin round a former athlete following a stroke four years ago tim billy reinvented himself as an artisan baker with bread rev's help and one of jeremy's ovens hello how are you happy to meet you hello good yeah wow this is your bakery yes this is my favorite present [Music] i love it it's more garage industry than cottage industry and simbile is so busy he even has a couple of employees and together they bake more than just bread i fell in love with some certain products of baking like the chelsea buns [Music] because it's a self-raising ah this is looking better when i went in blazing that's a lovely scone it's got a lovely taste it's got a lovely back taste that's gone the crumble is there texture is there and it's gone i'd have that with jam and clotted cream any day of the week how long have you been baking for now um three years players wow it's only depression and i believe in that with no passion your soul is asleep or absent so you must have a patient to do anything you don't yeah so i'm back with prison scones and chelsea buns might be everyday bakes to us but for the community here this is really fancy stuff they wouldn't have grown up on these bakes and ordinarily couldn't afford them when you're making a chelsea bun you look for several criteria you're looking for a soft crumb inside a great taste and a great colour you've got all three of these oh really what i don't understand how did you get to this level so quickly i was at boy scouts yes yes because in boy they believe that in creativity you have to challenge yourself i want to be unique but you are unique yeah and i believe i want to be more unique i don't know you won't start with you world domination next he's a natural baker and he got there through very bad circumstances but look what he's done he's set up his own bakery that's drive that's ambition and that's passion that ladies and gentlemen is what baking is all about thank you take care take care bye how amazing still to come wow a capetonian dessert that exists nowhere else on earth that's a lot of spices isn't it fascinating to see how this turns out i've never seen so many spices in one dish and i go all out for my final bake with a barbecue pie this is going to be interesting i've never done this before but we'll give it a go my baking exploration of cape town is nearly over but i couldn't leave without paying a visit to bocap a neighborhood that's home to a capetonian style of cooking found nowhere else on earth it's lovely aren't they to give me the lowdown i've enlisted one of cape town's top chefs reuben riffle he's got four internationally acclaimed restaurants to his name and is best known for celebrating south african classics with a five-star twist so reuben tell me a little bit about this area that we're in back in the day in the 1700s the dutch government of the time imported a lot of slaves mostly from indonesia india and africa and this is where most of the people settled the cool thing is this is where they still live i think that's what makes it great you know these guys have managed to preserve all their traditions especially when it comes to food the food is known as cape malay and it's totally unique to cape town and the western cape a fusion of african malaysian indonesian and indian cooking dishes of spicy stews curries samosas and rotis one of these local delicacies i have seen on signs around the city the cook's sister hi i'm paul nice to meet you hello thank you very much and reuben has arranged for local cook faldella to show me how they are made this is a proper cape malay cook sister they may look like donuts they are made with a lot of spices in here two cups of cake flour and a quarter cup of self-rising flour your 20 ml of oil your five moles of vanilla essence baking powder which is a teaspoon of baking powder two tablespoons of sugar everything of the spices are teaspoons okay ruben you are going to add all the dry ingredients all of them goes in there everything goes in there the cake molecules so all of those goes in to give you that flavor okay so your fine cardamom your nacho peel salt and you mix spice you have got your fine aniseed you'll find ginger your cinnamon and you find allspice that's a lot of spices isn't it yes wow and are you hiss no packets whole package we got a cup of milk you're gonna take two tablespoons of butter into your homework please and that must melt oh just beat up your egg very quickly fascinated to see how this turned out i've never seen so many spices in one dish once mixed into a smooth dough that needs to rise for one to two hours and then can be rolled into individual balls playing with double well that's a bit too big okay is it yes all right look at mine and look at yours that's me told ah not too big doughy spice bowls are deep fried in hot oil then dipped into sugar syrup and filled with desiccated coconut with yet more spices cardamom and cinnamon okay let's look at this wow it's lovely i love it too i get the cardamom straight away yeah and then there's so many complex things going on inside spices in it in a doughnut-like form but it's so different it's so delicious it's not over sweet it's not just spicy it's a very complex flavor the texture is very soft on your mouth that's my very first one in my life i hope nothing lost no i'm going to make some when i get home now thank you because i've been told by the master what a fantastic woman everything i've tasted here in cape town has inspired me to bake and i want to make something that celebrates south africa now i know from my last visit that one of this country's favorite pastimes is brying that's barbecuing to you and me we take it really seriously we love food that's been cooked over fire basically my philosophy is that you can dry anything well i'm about to put that to the test we're heading to the one and only hotel home to one of ruben's restaurants today he's hosting a party and he's letting me bake the main course for his guests i'm gonna make a bry pie yes i'm going to make a barbecue pie something i've never done before first up i need a strong dough to make the dough is straightforward enough now they haven't got my usual fast action yeast i'm actually using fresh yeast sprinkle that in the flour and then i'm going to add some sugar a little bit of sweetness will help it color in the pie and keep the pie quite soft on the mouth salt and then i'm going to add my liquid which is oil and some water now i'm making this dough a little bit tighter than i normally would because it's going on a pile they want it to be quite a firm dough then it needs to be folded rolled and stretched for a good five minutes okay happy with that dough that dough goes to the side to start to rest get a bit of air in there this bry pie is a two-man job while i'm busy here outside reuben is making the filling a spring box stew a bit like venison okay there's my dough beautiful and smooth now i'm going to start rolling out using a rolling pin nice and gently the whole idea for barbecue for me is all about family coming down friends coming down loads of beers drunk probably a rugby game on if this works i might try itself back out i've got two pieces of dough which is going to sandwich the meat filling in this contraption it's all a bit ad hoc this is the this is a bit like a waffle machine it goes in you can turn it over on the barbecue so we'll lift this open place this over that one half and i'll trim it down which on this thing is easier with scissors now this is the springbok that's been cooked on the bride and it's been reduced down with wine stock it's got carrots in there onion smells amazing actually i'm not going to put too much inks i'm going to have to crimp this to seal it up so you can move it you know i'll keep it right in the middle get another sheet on top put this thing to bed [Music] get my scissors i'm giving it another trim and crimping the edges [Music] that whole thing should go on the bbq now there it is my brew look at that beautiful one i like what you did there man it's going to be interesting to see how the heat reacts with this there's something quite primitive isn't it standing over a bride drinking a beer with a little bit of bok in there if you had buck in a pie before no so it's a first it is and the only time to do it it's got to be in south africa cheers it's the moment of truth for our bright pie it's all portioned off beautifully let's have a look smells good smells amazing [Music] i like that it's frustrating it's crunchy it adds another element to it doesn't it and that little bit there i love that there's something sophisticated about it there is come summer you really got to try this at home it's so simple [Applause] but there's one very important seal of approval i need hey guys what do you think how is it going what it is try this can you try it it's a springbok which has been cooked inside like a light dough [Laughter] i like the flavor that springbok but i think the idea of baking the bread over a heat listen rice i think tell him reuben we can do anything baking cooking everything on a bride i think you're right i love it i love the fact that you like it so when are you coming back i'm not going i'm staying here you didn't know that did you i'm staying here [Music] my second visit to cape town has been even better than my first it's a very special place i think everyone should come here at least once in their lifetime and experience what it has to offer i've been completely blown away by the people and the baking in equal measure both are spirited full of character and put a big smile on your face from traditional south african bakes to the new kids on the block it's a melting pot of deliciousness it's a breakdown of many many different things cape town and they come together to celebrate everything that's african i love it

Channel: Tonic

Views: 163,152

Keywords: Paul Hollywood, paul hollywood's city bakes, city bakes, city bakes full episodes, city bakes paul hollywood, full episodes, season 2, tonic, tonic channel, best of, best of city bakes, city bakes best moments, paul hollywood best moments, city bakes compilation, City bakes cape town, paul hollywood cape town city bakes, paul hollywood cape town bread, paul hollywood cape town recipes, edible gold, gold cake, cape town cake recipe

Id: MkAJn7ocgV8

Length: 46min 7sec (2767 seconds)

Published: Sat Oct 10 2020