Food & Home Entertaining – August 2018

down-to-earth comfort food BEETROOT BREAD ROOT-TO-STEM VEGGIE DISHES AMAZING WAYS WITH TOMATOES

let’s hear it for the girls!

WE CELEBRATE SA’S QUEENS OF CUISINE WIN A LUXURY WEST COAST STAY PLUS AN INTERACTIVE COOKING CLASS FOR 14 PEOPLE, VALUED AT R60 000

APPLE LATTICE PIE

easy as pie

STRAP

Ladies WHO LUNCH Celebrate the ladies in your life this Women’s Day with a beautiful and scrumptious spread from SPAR. Ring them up, invite them over and have a feast!

BROUGHT TO YOU BY

BAKED CAMEMBERT WITH PAN-FRIED PEAR HALVES, THYME AND HONEY

JANUARY 2018

PROMOTION

parsley, chopped 8g (2 tbsp) fresh chives, chopped SPAR Salt and freshly ground SPAR Black Pepper, to taste 100g SPAR Cake Wheat Flour + extra 150g, to coat

BAKED CAMEMBERT WITH PAN-FRIED PEAR HALVES, THYME AND HONEY Serves 4 EASY 30 mins WHAT YOU NEED PAN-FRIED PEARS 27g (2 tbsp) SPAR Butter 1 x 410g tin SPAR Pear Halves, rinsed and drained handful fresh thyme leaves salt, to taste BAKED CAMEMBERT 2 x 125g SPAR Marksbury Select Traditional Camembert ½ garlic clove, peeled SPAR Extra Virgin Olive Oil, to drizzle handful fresh thyme sprigs fresh thyme leaves, to sprinkle SPAR Honey, to drizzle fresh purple basil leaves and flowers, to garnish (optional) SPAR Crackers, to serve HOW TO DO IT 1 For the pan-fried pears, melt the butter in a nonstick frying pan over medium-low heat. Place the rinsed and drained pear halves, cut side down, in the pan. Fry until golden brown, about 5 minutes.

Carefully turn the pears over. Add the fresh thyme leaves and cook for a further 2 minutes. Remove

from heat. Season to taste and set aside until needed.

2 For the Camembert, preheat the oven to 180˚C. Line a roasting dish with baking paper. Stack the two rounds of Camembert, one on top of the other, in the prepared roasting dish. Rub the rounds with the cut side of the garlic clove and then discard the garlic. Drizzle the rounds with olive oil and add a few fresh thyme sprigs on top.

3 Bake the Camembert in the preheated oven until warm and melted, about 15 minutes. Remove from oven and transfer the cheese to a serving dish.

Top with the pan-fried pear halves and fresh thyme leaves. Drizzle with honey and garnish with fresh purple basil, if desired. Serve with crackers alongside.

SALMON FISHCAKES WITH HOME-MADE TARTARE SAUCE AND SWEETCORN SALSA Serves 4 EASY 1 hr + 1 hr, to chill WHAT YOU NEED FISHCAKES 480g (2 large) potatoes 3 x 150g tins SPAR Pink Salmon Pieces, drained zest of 1 lemon (reserve the juice of the lemon for the tartare sauce below) 5g (2 tbsp) fresh flat-leaf

2 extra-large SPAR eggs pinch salt 100g panko breadcrumbs 100ml SPAR Canola Oil, to fry TARTARE SAUCE juice of ½ lemon 190g SPAR Original Mayonnaise 4 SPAR Mild Dill Cucumbers, finely chopped large handful fresh dill, chopped ¼ onion, peeled and finely grated drizzle SPAR Extra Virgin Olive Oil SPAR Salt and freshly ground SPAR Black Pepper, to taste SWEETCORN SALSA juice of ½ lemon 200g SPAR Frozen Sweetcorn, briefly blanched to defrost 200g Freshline Mixed Baby Cocktail Tomatoes, quartered 2 spring onions, sliced chopped fresh chilli, to taste (optional) drizzle SPAR Extra Virgin Olive Oil SPAR Salt and freshly ground SPAR Black Pepper, to taste

THERE IS NO LOVE SINCERER THAN THE LOVE OF FOOD. GEORGE BERNARD SHAW

HOW TO DO IT 1 For the fishcakes, peel and dice the potatoes into 2cm cubes. Place the cubes in a pot of salted water and bring to a boil. Continue to boil until soft, about 30 minutes.

2 While the potatoes boil, place the drained salmon in a bowl. Use a fork to flake

FOODANDHOME.CO.ZA JANUARY 2018

2

STRAP

SALMON FISHCAKES WITH HOME-MADE TARTARE SAUCE AND SWEETCORN SALSA

the salmon. Add the lemon zest, chopped parsley and chives, and seasoning. Set aside until needed.

3 Drain and mash the potatoes. Season to taste.

Add the mashed potatoes along with the 100g flour to the salmon and gently stir to combine. Season to taste.

4 Divide the mixture into 10 chunks, using your hands to shape each chunk into a fishcake. Place in the fridge to chill, about 30 minutes.

5 Place the 150g flour in a bowl. Break the eggs into a separate bowl and add a pinch of salt, whisking until combined. Place the breadcrumbs in another bowl. Line a flat baking tray with baking paper. Set aside.

6 First coat the chilled fishcakes with the flour, before dipping each fishcake into the whisked egg and then rolling it in the breadcrumbs. Transfer the coated fishcakes to the prepared baking tray.

Refrigerate until the coating has set, about 30 minutes.

7 Heat the canola oil in a medium non-stick frying pan over medium heat. Fry the fishcakes in batches until golden brown, about 2 – 3 minutes per side. Using a slotted spoon, remove the fishcakes from the pan and transfer to a plate lined with paper towel to absorb excess oil. Set aside.

8 For the tartare sauce, combine all of the sauce ingredients together in a bowl. Set aside until needed.

9 For the salsa, combine all of the salsa ingredients together in a bowl. Set aside until needed.

10 Serve the fishcakes warm, with the sweetcorn salsa and tartare sauce alongside.

PROMOTION

COCONUT AND STRAWBERRY NOBAKE CHEESECAKE POTS Makes 6 EASY 20 mins + 2 hrs, to chill WHAT YOU NEED 250g SPAR Medium Fat Cream Cheese Plain, at room temperature (or place in a microwave-safe bowl and microwave on high for about 45 seconds to soften) 175g SPAR Full Cream Sweetened Condensed Milk

pinch salt 36g (¼ cup) SPAR Icing Sugar, sifted 5ml (1 tsp) vanilla essence zest and juice of 1½ lemons 100ml SPAR Coconut Milk 250ml (1 cup) fresh cream, whipped to stiff peaks 1 x 410g tin SPAR Whole Strawberries, drained and blended to a sauce consistency SPAR Frozen Mixed Berries, to garnish

SPAR Toasted Fruit and Nut Granola, to sprinkle edible flowers, to garnish (optional) HOW TO DO IT 1 In a large bowl, use a spatula to fold the cream cheese until smooth.

Add the condensed milk, salt, sifted icing sugar, vanilla essence, and lemon zest and juice.

Fold together until well combined. Stir in the coconut milk. Gently fold in the whipped cream to lighten the mixture.

Refrigerate until slightly firm, about 15 minutes.

Carefully swirl the blended strawberries through the mixture to create a ripple.

2 Spoon the mixture into 6 glasses. Cover with cling film and refrigerate until set, about 2 hours.

Remove from fridge about 10 minutes before serving.

3 Serve topped with frozen mixed berries and a sprinkling of granola.

Garnish with fresh edible flowers, if desired.

FH8608/08/18 Recipes and styling by Claire Ferrandi. Photographs by Shaun Smith

COCONUT AND STRAWBERRY NO-BAKE CHEESECAKE POTS

BROUGHT TO YOU BY

contents AUGUST 2018

48 98 12 ON THE COVER

APPLE LATTICE PIE RECIPE AND STYLING BY CLAIRE FERRANDI PHOTOGRAPH BY DYLAN SWART

COVER STORIES 13 COVER RECIPE Apple lattice pie 28 COMPETITION TIME One lucky reader and their group of friends can win a spectacular two-night stay at Thyme & Tide Beach Villa PLUS attend an exclusive cooking experience hosted by Ginger & Lime Food Studio, all to the value of R60 000 36 SKILLS CLASS We show you how to make the perfect showstopper for your Women’s Day feast… a beautiful beetroot bread rose wreath 48 5 WITH 1 Tomatoes: from Rosa and plum to exotic and salad – we’re using them all!

74 ROOT TO STEM We use our favourite veggies in their entirety in everything from jam and pesto to salad and cake 80 QUEENS OF CUISINE Three local foodie femmes dedicate recipes to the women who inspired them 4

AUGUST 2018

FEATURES 66 EN ROUTE TO GREATNESS History meets culinary innovation at the Fancourt estate in George 86 GIRL POWER The Saxon hotel in Joburg celebrates its first-ever duo of female chefs 92 FOR THE LOVE OF THE OCEAN Cape Town’s SeaBreeze Fish & Shell is making waves with its fresh approach and sustainable menu

REGULAR FOOD FEATURES 31 QUICK & SIMPLE Budget meals in a jiffy 56 TREND OF THE MONTH French-fry cookies 59 7 DAYS, 7 DISHES From school-night suppers to

weekend wonders – including a warming chai hot toddy!

98 CARB CURB Delicious and nutritious recipes with female-health benefits 104 THIS MONTH WE LOVE Molasses

REGULARS 6 ED’S LETTER 10 RECIPE INDEX AND KEYS TO NUTRITIONAL BUTTONS 14 FOODBITES Decor, products, trends, shopping, dates to diarise, markets, cafés and restaurants 22 BOOKS FOR COOKS The latest releases on our cookbook shelves 23 PETS’ POZZIE Quality buys to have your furry baby living like royalty 26 DIGI KNOW? Our website is abuzz with South African Women’s Day and International Beer Day celebrations

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AT F&HE, WE PRIDE OURSELVES ON BEING YOUR RIGHT-HAND CULINARY AND HOSTING GUIDE...

DON’T KNOW WHAT TO MAKE? We have your back.

A TRICKY RECIPE METHOD? We break it down into easily digestible, comprehensible steps.

30 ORGANISATION OF THE MONTH RADA Care and AGT Foods Africa are changing lives at the Thato Ke Matla Foster and Safety House in Orange Farm, Johannesburg 32 BUSINESS WATCH What happens when engineering and baking meet? You get lavish cakes that are too pretty to eat 42 DRINK UP Liquid news and views 46 UNSUNG HERO Glenda Moore shares her passion for farm-gate sales and talks about her lifelong venture, the Bryanston Organic & Natural Market 58 BACK IN TIME A retrospective glance at F&HE 70 LET’S GET CRAFTY Pretty magazine holders to keep your copies of Food & Home Entertaining all in one place 97 TRIVIA 108 FOODIE BLOCKWORD AND TRIVIA ANSWERS 109 HOT STUFF We get up close and personal with the fabulous Lorna Maseko

GIVEAWAYS & OFFERS 9

DEAR FOOD & HOME… The writer of next month’s winning letter will receive an OXO hamper valued at R2 500!

A PINCH OR A TEASPOON HERE AND 40G THERE… NOW WHERE DOES WHAT GO?

32 44 SPARKLE AND SHINE One lucky reader stands the chance to win a case (6 bottles) of Durbanville Hills Sparkling Sauvignon Blanc, worth R1 530 44 RESERVED FOR YOU One lucky reader stands the chance to win a DeMorgenzon hamper comprising two bottles of Reserve Chenin Blanc 2016, as well as two bottles of Reserve Chardonnay 2016, with a total prize value of R1 500 108 FILL IN OUR FOODIE BLOCKWORD… … and stand a chance to walk away with a cookbook hamper valued at R881

Never fear when F&HE is near!

Wherever the same ingredient is repeated in different quantities in a recipe, we’ll make sure you get it right by stating clearly in the method which amount goes with which base, filling or dip.

STILL GRAPPLING? Phone a friend!

Our friendly foodie experts are but a phone call or click of a button away…

Call 011-293-6047 or email foodhome@ caxton.co.za.

ED'S LETTER

hen I first began working at F&HE in 2011, the editor at the time – as well as a mentor and friend of mine – Rosanne Buchanan, often referred to S.J.A. de Villiers when talking about the local culinary industry. At around the same time in my life, I visited an aunt who, excited by my first foray into food journalism, thrust a copy of S.J.A. de Villiers’ Cook and Enjoy into my hands; its scratched cover, loosening pages and yellowed sticky tape patches testimony to its pre-loved life. I took these events as a cue to find out more about the lady and her wonderful legacy.

I learned that Stoffelina (Ina) Johanna Adriana de Villiers (née Van Schalkwyk) was born in 1919 and studied Home Economics at the University of Stellenbosch. When she couldn’t find a publisher for her guide to helping young women in the kitchen, Ina and her geologist husband, Japie, along with the help of Dr Mattie Jooste – one of SA’s first dieticians – published Kook en Geniet themselves in 1951. In 1961, the English version was launched and, to date, there have been over a million sales of the Afrikaans and English versions of the publication (combined) in SA, making it one of the country’s bestselling titles ever.

Moreover, up to 1990, Ina oversaw everything from the printing to the distribution of her recipe books – clearly, she was a hands-on lady way beyond her kitchen! Since her passing, Ina’s legacy is continued by her daughter, Eunice van der Berg.

A home economist like her mother, Eunice lovingly updated the cookbook in 2009, while respecting the core ethos and teachings of her mother.

Suddenly, my copy of Cook and Enjoy took on new meaning – every time I page through the 700+ painstakingly compiled and tested recipes, I appreciate the significance of a flame that was ignited over 60 years ago by a woman whose purpose and determination to share her knowledge with others is still burning bright today; and that I, myself, had been led to this discovery by the women in my own life.

Thus, when you clink those glasses this Women’s Day, remember that, as much as the day is about toasting to the achievements, strength and spirit of South African women – in fact, all women the world over – it’s also about keeping that proverbial torch aglow, whether you pass it on or are simply warmed by its light.

Here’s to us, ladies!

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AUGUST 2018

Ed’s photograph by Dylan Swart. Illustration by Sarah-Jane Williams

burning bright

Sugar or sweetener?

ART DIRECTOR Samantha Lewis samanthal@caxton.co.za DESIGNER Daniela Hatton-Jones danielahj@caxton.co.za COPY EDITOR Nicole Kemp nicolek@caxton.co.za

EDITOR Andrea Pafitis-Hill andreaph@caxton.co.za MANAGING EDITOR Patience Gumbo-Chimbetete patienceg@caxton.co.za DIGITAL EDITOR Imka Webb imka@caxton.co.za

CONTRIBUTING WRITERS Katelyn Allegra, Rosanne Buchanan, Richard Holmes, Malu Lambert, Chevaun Roux, Roberta Thatcher, Anna Trapido, Jacques Visser, Sarah-Jane Williams CONTRIBUTING FOOD DEVELOPERS AND STYLISTS Sarah Dall, Claire Ferrandi, Dorah Sitole, Tamsin Snyman, Anna Trapido CONTRIBUTING PHOTOGRAPHERS Myburgh du Plessis, Michelle Engelbrecht, Grace Harrison, Richard Holmes, Heinrich Knoetze, Melanie Maré, Richard Martins, Annalize Nel, Dylan Swart, Shannon Sweetman, Hein van Tonder, Bruce Tuck CONTRIBUTING ILLUSTRATOR Sarah-Jane Williams CONTRIBUTING DIETICIAN Maryke Gallagher SUBSCRIPTIONS������������������������������������� COMMERCIAL MANAGER Eugene Marais ���������������������������������� BOOKINGS AND MATERIAL ������������������������������ ADVERTISING��������������������������� ADVERTISING����������������������� ADVERTISING���������������������������� XYLITOL – A NATURAL SWEETENER WITH 40% LESS CALORIES THAN SUGAR. I PREFER USING IT, AS IT DOESN’T RAISE BLOOD-SUGAR LEVELS.

COOKING ASSISTANT Nomvuselelo Mncube nomvuselelom@caxton.co.za MARKETING COORDINATOR Francis Germishuys ������������������������������������ OFFICE MANAGER Zerilda Nel ������������������������������������

LIFESTYLE BUSINESS UNIT HEAD Jana Kleinloog GENERAL MANAGER Anton Botes BUSINESS DEVELOPMENT DIRECTOR Debbie McIntyre GROUP HEAD OF RETAIL MARKETING INNOVATION Dejané Poil FINANCIAL MANAGER Rohan French PRODUCTION MANAGER Sada Reddhi MARKETING MANAGER Reinhard Lotz reinhardl@caxton.co.za GENERAL MANAGER FINANCE AND SYSTEMS Carla Nel �������������������������������� PRINTING CTP Printers Cape Town DISTRIBUTION�������������������������������������������� ���������������������������������������������� ���������������������������������������������������������� REPRODUCTION���������������������������������������� ������������������������������������� PUBLISHER AND PROPRIETOR CTP Limited CONTACT US����������������������������� ���������������������������������������������������������� �������������������������������������� Email foodhome@caxton.co.za or visit foodandhome.co.za

our contributors PHOTOGRAPHER GRACE HARRISON IS A PASSIONATE, SPUNKY PERFECTIONIST WHO CAN’T COOK WITHOUT OREGANO. IN THIS ISSUE, HER LENS CAPTURES THE BEAUTY OF FANCOURT, FROM GRAND INTERIORS TO BREATHTAKING VIEWS (PAGE 66).

MY CURRENT FOOD OBSESSION IS strawberry, rocket, goat’s cheese and pine-nut salad.

MY FAILPROOF RECIPE IS a delicious chicken, leek and mushroom pie.

CAPE TOWN-BASED JOURNO CHEVAUN ROUX LIKES TO BE ADVENTUROUS IN THE KITCHEN. HER MOST RECENT FEAT WAS MAKING STICKY ASIAN RIBS USING PLEUROTUS ERYNGII, OTHERWISE KNOWN AS KING OYSTER MUSHROOMS! IN THIS ISSUE, SHE TELLS US ALL ABOUT SEABREEZE FISH & SHELL, LOCATED IN THE MOTHER CITY (PAGE 92).

I THINK OF MYSELF AS animated, chatty and passionate.

MY FAILPROOF RECIPE IS a creamy mushroom sauce. I’ve been attempting to cook with less dairy, so I now substitute fresh cream with coconut cream – it’s just as good. �������������������

8

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SUGAR, OR EVEN BETTER, HONEY… IT’S AU NATURAL, BABY!

Photographs supplied

������������

SUGAR! LIFE’S BITTER ENOUGH WITHOUT SOMETHING SWEET ON THE SIDE.

YOUR LETTERS

We’re listening... winning letter

GOOD FOOD,

great COMPANY

It’s often said there are two types of people – those who live to eat and those who eat to live. I’ve never understood the ethos of the latter… how could someone go through life without appreciating the significance of good food and its link to major life events?

To me, celebrations, tragedies, milestones, holidays and everything in between have always been amplified by food! To prove this point, our Freedom Day weekend in Ballito was no exception – I saw it as the ideal opportunity to enjoy a delicious meal with friends and family. We kicked things off with the chicken curry recipe that was featured in the May 2018 issue of F&HE. Accompanied by naan bread and a bottle of good white wine, it was the perfect start to the weekend.

Thank you, Food and Home Entertaining, for your great, exciting and inspirational recipes!

Natalie Zaroudoukas, Bryanston

A WEEKEND

well spent

What a wonderful way to greet autumn! Thank you, Food & Home Entertaining and Excelsior Wine Estate, for affording me the opportunity to spend a weekend in the Robertson Wine Valley. It was such a great luxury and spoil to explore the beautiful scenery. I especially enjoyed visiting the sleepy towns of Bonnievale, Ashton and Montagu; not forgetting the sublime setting at Van Loveren Family Vineyards.

Phillip Wentworth, Cape Town (letter received via Facebook)

EMAIL F&HE AT FOODHOME@ CAXTON.CO.ZA AND SHARE YOUR FOOD EXPERIENCES. F&HE RESERVES THE RIGHT TO EDIT LETTERS AND AWARD PRIZES BASED ON MERIT.

win!

NEXT MONTH’S WINNING LETTER WRITER WILL RECEIVE AN OXO HAMPER WORTH R2 500!

The innovative OXO Good Grips range pioneered the application of user-centred design in their durable products – like the OXO POP 2 Containers – made to perfectly fit any kitchen.

Designed for modular use, the range of OXO POP 2 Containers can be stacked in a number of ways to fit your countertop, pantry or fridge. What’s more, each container comes with a button mechanism on the lid that creates an airtight seal with just one click. For more product information, visit edisonstone.com/oxo.

recipe index AUGUST 2018: THE FEMININE ISSUE vegan Carrot and ginger soup .................................61 Green chutney .................................................84 Light and colourful winter harvest salad. . 99 Pea, kohlrabi and smashed cucumber salad with orange dressing ..........................76

fish & seafood Flaked trout with lentils and broccoli ..... 103 Tomato, kingklip and sweet potato curry ..51

Cauliflower and chickpea bake ......................31 Grilled endive and walnut salad ............... 60 Rustic tomato-chilli jam with fior di latte .... 53 Turnip, onion and beetroot jam with cheese and crisp bread .....................................75

meat & poultry Chicken and mushroom pot pies ..............62 Coconut and lemongrass Asian bowls with slow-cooked pork belly and flashfried greens........................................................ 77 Creamy topped mushrooms ........................31 Home-made meatballs in Napoletana sauce ...........................................61 Lamb knuckle and apricot stew .................63 Pan-fried steak with carrot leaf-andpesto butter and carrot crisps ....................76 Rib-eye steak with tomato salsa ............... 50 Spanish chicken ..............................................82 Teriyaki rib-eye pork steaks with stirfried vegetables ............................................. 60 Tomato soup Buddha bowl .........................49

All baking recipes in this magazine have been tested at high altitude.

Follow this guide for baking at sea level:

�

LOWER THE OVEN TEMPERATURE BY 10°C FOR EVERY 4G (1 TSP) BAKING POWDER, INCREASE BY 1 – 2G FOR EVERY 200G (1 CUP) WHITE SUGAR, INCREASE BY 12 – 24G FOR EVERY 250ML (1 CUP) LIQUID, DECREASE BY 30 – 45ML FOR EVERY 150G (1 CUP) CAKE FLOUR, DECREASE BY 9G (1 TBSP)

�

� �

desserts & baking vegetarian

altitude baking

Apple-crumble cheesecake .......................95 Apple lattice pie ...............................................12 Beetroot bread rose wreath ........................38 Date and walnut self-saucing pudding .....65 French-fry cookies .........................................56 Mini carrot cakes with buttermilk drizzle .78 Prune, almond and oat muesli snack bars .......................................................100 Spiced pear and molasses loaf cake with oat crumble ............................................105 Upside-down tomato and blue-cheese tart ..............................................52 Velvety chocolate ice cream ........................81

�

BETTER FOR DIABETICS* CARB CONSCIOUS (LESS THAN 10G CARBOHYDRATES PER PORTION) DAIRY FREE

GLUTEN FREE HIGH FIVE (CONTAINS PART OF YOUR 5 FRUITS/ VEGGIES A DAY)

drinks

LACTO OVO VEGETARIAN

Chai hot toddy .................................................64 Rum Cannonball ..............................................95

LACTO VEGETARIAN

OVO VEGETARIAN ONLINE BONUS!

LOOKING FOR MORE RECIPES? VISIT FOODANDHOME.CO.ZA

VEGAN

VEGETARIAN

WHEAT FREE

Although cooking and baking should be fun, with a dash of this and a splash of that, it is important to use accurate amounts of ingredients. That’s why we always use measuring units, especially with teaspoons (tsp), tablespoons (tbsp) and cups.

And you should, too! Precise measurements = perfect results.

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AUGUST 2018

*Diabetes is a medical condition and the suggested recipe should not replace medical advice from your doctor. For diabetic recipe criteria, visit foodandhome.co.za.

suggestions

MENU

AUGUST 2018

Each month, the F&HE team picks its favourite dishes from the issue and offers some inspired menu options for you to recreate at home and on special occasions

49

60

birthday celebrations TOMATO SOUP BUDDHA BOWL PAGE 49 SPANISH CHICKEN PAGE 82 APPLE-CRUMBLE CHEESECAKE PAGE 95

ZERILDA My family celebrates loads of birthdays at this time of year, so we always have a big lunch to honour the lot. This year, it’s my turn to play host and, boy, do I have a grand menu planned! I know everyone is going to especially love the dessert – my family cannot say no to a good cheesecake.

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78

weeknight wonders

dinner party

RUSTIC TOMATO-CHILLI JAM WITH FIOR DI LATTE PAGE 53 TERIYAKI RIB-EYE PORK STEAKS WITH STIR-FRIED VEGETABLES PAGE 60 DATE AND WALNUT SELF-SAUCING PUDDING PAGE 65

CREAMY TOPPED MUSHROOMS PAGE 31 HOME-MADE MEATBALLS IN NAPOLETANA SAUCE PAGE 60 MINI CARROT CAKES WITH BUTTERMILK DRIZZLE PAGE 78

IMKA DANIELA I love how these dishes are all so comforting and indulgent. On a cold day, I enjoy capping off a good meal with something sweet and warm, like the yummy date and walnut self-saucing pudding. I can’t think of a better way to end a lovely dinner with my husband and darling daughter.

This menu is my idea of pure foodie bliss. It has all of my favourite comfort foods, from the mushrooms to the meatballs and, of course, the carrot cakes! I am planning to host a dinner party for a few of my best friends; so, to those ladies and gents, if you’re reading this, act surprised when you come over.

COVER RECIPE

ND

YL

IN G

BY CLAIRE

FE

R

cover recipe

OTOGRAP I PH H

EA

ST

ND RA

FILLING 60g salted butter 7 Granny Smith apples, peeled, cored and cubed 60g white sugar 5ml (1 tsp) vanilla essence 1g (½ tsp) ground cinnamon pinch ground cardamom pinch salt 1g (½ tsp) ground ginger 9g (1 tbsp) cornflour 80ml (⅓ cup) water

R E CI P

1 beaten egg, to brush 4g (1 tsp) white sugar, to sprinkle

HOW TO DO IT 1 For the pastry, place the 160g cubed butter, cream cheese and the 110g double-thick/thick cream in a blender.

Blitz until combined and smooth. Add the 500g cake flour, castor sugar and salt. Pulse until well combined and a ball of dough forms.

2 Turn the dough out onto a floured work surface. Use your hands to shape the dough into a disc. Wrap the disc with cling film and refrigerate, about 30 minutes.

3 While the dough is in the fridge, prepare the filling. Place the 60g butter and cubed apples in a large pot.

Fry over medium heat, stirring often, until the apples are soft and cooked through, about 10 – 15 minutes. Add the 60g white sugar, along with the remaining ingredients and stir until well combined. Continue to cook until

fragrant, about 2 minutes. Remove from heat and transfer the mixture to a 25cm round pie dish. Refrigerate until cooled, about 30 minutes.

4 Preheat the oven to 190˚C. Roll the dough out onto a clean work surface to 0,3cm in thickness. Dust with flour to keep the dough from sticking to your rolling pin. Cut the dough into 2cm-wide strips. Arrange the strips in a lattice pattern over the chilled filling in the pie dish. Gently press the ends of the strips over the edge of the dish to secure them in place. Brush the pastry with the beaten egg. Sprinkle with 4g (1 tsp) white sugar. Bake in the preheated oven until the pastry is golden, about 35 – 45 minutes.

5 Serve warm, decorated with fresh roses, if desired. Enjoy with freshly whipped cream or vanilla ice cream alongside.

BY

SWART

WHAT YOU NEED CREAM-CHEESE PASTRY 160g cubed salted butter, at room temperature 1 x 230g tub cream cheese 110g double-thick/thick cream (weighed) 500g cake flour + extra, to dust 24g (2 tbsp) castor sugar pinch salt

fresh roses, to decorate (optional) freshly whipped cream/vanilla ice cream, to serve

AN

Serves 6 – 8 A LITTLE EFFORT 2 hrs 30 mins

L DY

APPLE LATTICE PIE

APPLE LATTICE PIE

FOODANDHOME.CO.ZA AUGUST 2018

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FOODBITES

SNACK PACKS Can’t get enough of Oreo cookies covered with Cadbury Dairy Milk chocolate? Then you’re in for a treat! Now available in a box of six two-packs for your convenience, you can add this moreish treat to lunch boxes or simply enjoy on the go. Find at leading supermarkets for a recommended retail price of R49,99 for 204g. Visit oreo.com for more info.

LIFE MADE EASY Tired of overheating your ready-cooked dishes in the microwave? Don’t fret! Thanks to some savvy technology, The Whistling Chef, Clover’s new readyto-eat meals, actually whistle when perfectly heated, letting you know exactly when to hit the stop button.

Available in five delicious options – Beef Lasagne, Creamy Macaroni & Cheese, Cottage Pie, Creamy Alfredo and Spaghetti Bolognese – The Whistling Chef range is available at leading supermarkets for a recommended retail price of R49,99 for 275g. For more product information, visit clover.co.za.

NEW AND

improved From kitchen convenience to healthier snacks and indulgent treats, we’ve got you covered COMPILED BY PATIENCE GUMBO-CHIMBETETE

GO WITH YOUR GUT Still topping the charts as one of this year’s leading foodie trends, kombucha (pronounced komboo-chah) is a unique fermented beverage made with living cultures.

A powerhouse of gut-healthy organic acids, probiotics, amino acids and enzymes, kombucha also helps to support your immune system, making it the ideal winter drink. Theonista’s range of kombucha is hand-made in small batches and infused with premium organic teas. Available in over 10 flavours, including ginger, pomegranate, guava and mango, find it in 330ml and 500ml options at faithful-to-nature.co.za and wellnesswarehouse.com. Visit theonista.com for more info.

THE DARK SIDE More and more restaurants and culinary schools are shifting from traditional chef’s whites to trendy black uniforms. Apart from being cool and edgy, we think it’s a practical move to eliminate unsightly food stains. Thinking of sporting a darker outfit in the kitchen? Try the new Skip Intelligent Perfect Darks Auto Washing Liquid with Fibre Care Technology to keep your darker colours from fading.

Available at leading supermarkets for a recommended retail price of R64,99 for 1,5L. Visit skip.co.za for more details.

Photographs supplied. Prices are correct at the time of print and are subject to change without prior notice

FOODBITES

STREEEEEETCH!

TREAT YOURSELF

Did you hear? Glad has recently upped the ante on their refuse bags. Thanks to their new ForceFlex bags – which are super-stretchable – your weekly garbage collection will be a breeze. Made from “smarter”, not thicker, plastic – to keep your eco-footprint as small as possible – these bags are designed to stretch around sharp edges, leaving no room to worry about rips or tears when filling up your bin. What’s more, these bags come in two sizes, each featuring handy drawstrings for easy use.

Available at most supermarket retailers for a recommended retail price of R55 for a pack of 10 ForceFlex Refuse Bags (700 x 720mm) and R40 for a pack of 10 ForceFlex Swingbin Bags (580 x 640mm).

Visit glad.co.za for additional information.

Sweet tooth? Try the new range of The Counter’s handmade fudge. Available in four delectable flavours: Peanut Butter, White Chocolate, Cookies & Cream with Dark Chocolate and Coco Malt, at a recommended retail price of R45 – R48 for 140g, 150g and 160g. Did we mention each flavour’s beautiful packaging? For stockist information, visit thecounter.co.za.

win!

DOUBLE UP Enjoy the delicious taste of fruits and yoghurt with Clover Duo. Formerly known as Danao, Clover Duo is the only fortified dairy fruit mix on the market. Packed with five fruits and loads of calcium, this thick and creamy drink is also a great source of vitamins A, B, C, D and E. A healthier option than most sweetened beverages, Clover Duo is the ideal treat for the whole family. Available at leading supermarkets for a recommended retail price of R9,99 for 330ml and R19,99 for 1L. Visit clover.co.za for more product details.

AN AMAZING BLUE DIAMOND ALMONDS HAMPER WORTH R1 483 Looking for the perfect on-the-go snack? Look no further than the recently launched Blue Diamond Almonds snack nuts. Naturally cholesterol free and packed with calcium and vitamin E, the nuts are deliciously crunchy and perfect for curbing mid-afternoon cravings. Look out for their trio of irresistible flavours: Lime and Chilli, Roasted Salted and Smokehouse. Available at select DisChem, Food Lover’s Market and Wellness Warehouse stores nationally. For more information, visit bluediamondalmonds.co.za.

THE PRIZE Three lucky readers will each win a Blue Diamond Almonds hamper valued at R1 483!

Each hamper includes a case (12 tins) of Blue Diamond Almonds Lime and Chilli snack nuts; a case (12 tins) of Blue Diamond Almonds Roasted Salted snack nuts and a copy of Sarah Graham’s cookbook, Wholesome.

TO ENTER SMS ALMONDS followed by your full name, ID number, and physical and email addresses to 48405. Each SMS costs R1,50. Free SMSs do not apply. Competition closes on 31 August 2018. The prize cannot be exchanged for cash or transferred. Visit foodandhome.co.za for full Terms and Conditions.

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FOODBITES

BEAU-TEA-FUL Invite your gal pals over for a cuppa and turn the get-together into an elegant affair with Poetry’s beautiful blue and gold teacup and saucer sets. Retailing at R250 per cup and saucer, the teacups come in two different designs, each adorned with hand-painted floral patterns and golden accents – there’s no doubt that sipping on these will make your guests feel like royalty.

Visit poetrystores.co.za for more info.

URBAN CHIC Looking for a striking piece to add a touch of drama to your living space? Look no more! The new Weylandts store in Bedfordview is a wonderful lifestyle destination with loads of trendy offerings like, furniture, homeware, cookware, crockery, artwork and bathroom accessories. We’re especially smitten with their concrete wood-based designs. Visit weylandts.co.za for more details.

OUR

lust list It’s the finer things in life, the luxuries that make you gasp, drool and clap your hands with delight when you lay eyes on them. To sum it up, it’s the indulgences we want to need. Here are just some we’d like you to want to need too...

COMPILED BY PATIENCE GUMBO-CHIMBETETE

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AUGUST 2018

VERSATILITY IS KEY Take your living room from zero to hero with this quirky Kate Sofa Bed in Red-Medium from @home (R5 999). Prop it up as a stylish couch or transform it into an über-comfy bed for guests. Visit home.co.za for more information.

FOODBITES

Prices are correct at the time of print and are subject to change without prior notice. Photgraphs supplied

LIGHT UP YOUR LIFE Savour the luxurious, evocative aromatherapy fragrances of SoyLites’ products. Pop into their new retail studio in Joburg’s trendy suburb, Linden, to experience their range of treats, from the signature SoyLites soyabased candles to the skin-nourishing balms and body butters. As an opening special, all F&HE readers can score a 20% discount on their first purchase at the SoyLites studio in Linden when showing a copy of this page. This offer is valid until 31 August 2018. For more product information, visit soylites.co.za.

INSPIRED BY ART Renowned South African artist and designer Carrol Boyes has added a delectable range of hand-made chocolates to her stellar homeware brand. Inspired by her designs, these milk and 55% dark chocolate bites ooze with a variety of indulgent ganache fillings, like coffee, cherry, mint and salted caramel. Available at Carrol Boyes stores and carrolboyes.com for R99 per 125g pack, this is the perfect spoil for Women’s Day.

FLOWER POWER Both decorative and functional, scatter cushions can brighten up any space.

A good investment if there ever was one, this bold and colourful Ankara Floral Scatter Cushion (50 x 50cm) from Woolworths, with its vivid print and intricate floral embroidery, is just the pick-me-up your couch needs.

Retailing at R350 per cushion, visit woolworths.co.za for more information.

MAKE A STATEMENT Adding a pop of colour in unexpected ways is a surefire trick to breathe new life into your kitchen. Why not go all out and make your stove the main attraction? The gorgeous pale grey and blue tones of the Dove colour option – a new addition to AGA’s Contemporary Neutrals collection – will transform your kitchen in no time.

Available in the AGA 60 cooker, which is perfect for smaller spaces, as well as the Total Control, Dual Control and Module cookers. For more product info and stockist listings, visit agaliving.co.za.

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Neutral tones add a sense of calm to an otherwise busy world. Turn your kitchen into an oasis with these serene and simple products

CORNER

FOODBITES

Cook’s

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COMPILED BY PATIENCE GUMBO-CHIMBETETE

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AUGUST 2018

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1 CAFFEINE KICK Nespresso Lattissima One Automatic Espresso & Latte Machine in Silky White, R3 250, za.buynespresso.com 2 WARM AND TOASTY DeLonghi Dolce Vita Vintage Icona 4-Slice Toaster in Cream, R2 495, takealot.com 3 SAY CHEESE! Laguiole Cheese Board with Flip Knife, R599, woolworths.co.za 4 BOWLED OVER Stone Serving Bowl, R495, weylandts.co.za 5 LET’S GET BAKING Artisanal Muffin Pan (6-cup), R399, woolworths.co.za

Photographs supplied. Prices are correct at the time of print and are subject to change without prior notice

6 A JUICY STORY Smeg 50s Retro-style Citrus Juicer in Cream, R1 999, yuppiechef.com 7 STEP ON IT Eko Luna Step Bin (3L) in Cream, R548,80, bankskitchenboutique.co.za

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8 MIX IT UP Mason Cash Cane S9 Mixing Bowl (32cm), R539,99, hirschs.co.za

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9 GOOD VIBES Ceramic Script Canisters (set of 3) in White, R269,99, mrphome.com 10 CHEERS! Hammer Highball Glass (set of 6), R495, weylandts.co.za 11 WHISKED AWAY KitchenAid Hand Mixer in Almond Cream, R2 499,99, hirschs.co.za

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12 KEEP IT FRESH Artisanal Bread Bin 45 x 21 x 12,5cm, R599, woolworths.co.za

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12 AUGUST CENTURION In the spirit of Women’s Month, some of SA’s best craft wine, gin and beer – made by female wine- and spirit makers – will be showcased at the Women of Wine South Africa (WoWSA) Festival at the Candlewoods Boutique Venue in Centurion, Pretoria.

Among the featured ladies are Christa von La Chevallerie from Huis van Chevallerie, Irene Waller from Franschhoek’s La Bri, and Lucy Beard and Leigh Lisk from Hope on Hopkins. Tickets are priced at R150 pp via webtickets.co.za. Under 18s will be admitted free of charge.

DIARY DATES

OUT & ABOUT

3 – 5 AUGUST CAPE ROUTE 62 Various wineries and tourism establishments along the scenic Route 62 in the Western Cape will be participating in this year’s Robertson Slow Food & Wine Festival. The perfect opportunity to explore different wine farms, the festival promises great experiences like winemakers’ dinners, cooking classes and underground cellar tours, not to mention the array of award-winning wines that will be on sale! Tickets are limited and prices are based on the activities you choose. Craft your own programme by booking your spot directly with the hosting wine farms.

For more information, visit robertsonslow.com.

Out & about

CAPE TOWN RESTAURANT – THE BISTRO @ KLEIN CONSTANTIA

T

he Bistro @ Klein Constantia is a welcome addition to the leafy Constantia Valley.

Head chef, Graham Davies, proffers a compact menu – four starters, three mains and two desserts – that balances classic bistro-style dishes with fresh, seasonal produce. “The focus is on European cuisine, while incorporating South African influences where we can,” Graham explains.

“We focus on the quality of the produce, rather than the number of elements on the plate.”

With that said, it is clear that attention is paid to detail, with unnecessary frills and flourishes replaced with a commitment to presenting simple dishes to the utmost perfection.

As far as starters go, steak tartare is always a good bellwether of a bistro kitchen, and here it’s a textbook example. Hand-chopped Wagyu beef is packed with flavour and perfectly seasoned with the right mix of capers and onions, all neatly balanced by a piquant salad of microgreens. On the side, a wafer-thin slice of toasted sourdough provides a nice crunch.

The main course of lamb rump is just as delicious. Accompanied by a zesty lemon yoghurt and tomato-bulgur pilaf, the perfectly pink rump is served with a crispy, smoked fat cap for a depth of flavour.

Other main courses include duck confit, fresh line fish and steak (skirt and hangar cuts are popular), but you’ll always find a creative vegetarian option on offer, too.

The wine list, unsurprisingly, focuses on the wines from the Klein Constantia wine estate, as well as its sister farm, Anwilka. Be sure to check out the excellent “library” selection of rare releases, magnums and older vintages.

37 KLEIN CONSTANTIA ROAD, NOVA CONSTANTIA, CAPE TOWN; 021-794-5188; KLEINCONSTANTIA.COM BY RICHARD HOLMES

Photographs by Heinrich Knoetze, Michelle Hodgkinson (if train pic is used in the market snippet), Richard Holmes, Michelle Engelbrecht and supplied. Prices are correct at time of print and are subject to change without prior notice

OUT & ABOUT

ON THE RIGHT SIDE OF THE TRACKS Busy week? Relax and get back on track at the Elgin Railway Market.

Malu Lambert explores all that this brand-new fair has to offer – from tempting food stalls to beautiful jewellery and clothing. And what better venue than a grand, vintage train station to take in these delights!

THE VIBE “I arrived on a steam train…” It’s not every day you get to use a sentence like that! Stopping at the beautiful Elgin train station, you are greeted by an impressive sight. Having previously been a warehouse for packing and transporting produce, the train station is now the unique venue for the Elgin Railway Market.

The voluminous interior comfortably caters for the large crowd milling about, while live music sets the mood and the fragrance of many different cuisines – from Mexican to Indian – fills the air. As a bonus, the market is both child- and dog friendly, featuring a large outdoor playground, which will soon include a zip line and a rock-climbing wall.

ELGIN RAILWAY MARKET, WESTERN CAPE

market of the month STANDOUT FEATURES �� ��������������������������������� boasts a quaint little wine shop, SóVinhos, on the upper level, which stocks wines from across the Overberg region. They also do tastings and sell wines by the glass. �� ������������������������������ travel there by train! I say, make a day of it and take a train from the Cape Town station, which departs at 8am. It takes about three and a half hours to get to the market, where you’ll have a couple of hours to amble around before heading back. Visit ceresrail.co.za for the latest train schedules and updates. �� ����������������������������� cider! The well-stocked bar offers a variety of local ciders as well as craft beers. My pick? Everson’s Cloudy Apple Cider. It’s the best.

INDULGE IN… Gorgeous cocktails from The Gin Bar. Offering a range of cocktails made with a variety of craft gins, you simply must try the locally made L-Gin infused with apples, and served with apple slices and mint.

TAKE ME HOME Terra Madre’s taramasalata found at Corne’s Deli Delights, and some freshly baked bread to go with it.

While you’re at it, take home a bouquet of Oak Valley flowers, too.

WHEN, WHERE AND HOW? Elgin Railway Market is held on Fridays from 4pm – 10pm, Saturdays from 9am – 10pm and Sundays from 9am – 5pm; 127 Oak Avenue, Oak Valley, Elgin; 073 797 0082; elginrailwaymarket.co.za

KZN RESTAURANT – THE SCHOOL OUTLET

T

he indefatigable chef Jackie Cameron has added a delicious daytime eatery to her culinary school – Jackie Cameron School of Food & Wine – in Hilton, KwaZulu-Natal.

Aptly named The School Outlet, this unique restaurant is a venture between Jackie and one of her graduates, chef Kate Cousins.

The restaurant is the ideal hotspot where diners can savour superb – often Africaninspired – breakfasts, light lunches and heavenly high-tea spreads. What’s more, eco-epicureans will no doubt appreciate The School Outlet’s use of free-range eggs, KZN’s traditional stoneground flour, SASSI Green-listed fish, hormonefree meat, and locally grown fruit and vegetables. And for those with a sweet tooth, there are decadent treats like nightshade berry jam-filled doughnuts and naartjie custard slices, to name a few.

Late risers will love that breakfast is served from 8am to 2pm from Wednesdays to Sundays, followed by a grand high tea of scrumptious scones and bubbly galore! What’s more, you can shop ’til you drop, thanks to fridges filled with an array of offerings, such as cordials made with edible flowers, Asian fermented foods and cured meats. Kitchen gadgets, like Wüsthof knives and multiaward-winning Ardmore ceramics, are also available. What more could you ask for?

241 OLD HOWICK ROAD, WORLD’S VIEW, HILTON; 033-343-1784; JACKIECAMERON.CO.ZA

BY ANNA TRAPIDO

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READ ALL ABOUT IT

What’s for Lunch? A Culinary Life by Ann Christodoulou (New Media Publishing; exclusively available at ambeloui.co.za for R450) From the vineyards of the Ambeloui wine estate in Hout Bay, Cape Town, comes Ann Christodoulou’s first publication, What’s for Lunch? A Culinary Life. Based on your favourite get-togethers like family lunches, picnics, celebrations and tea-time in the garden, this book is an amalgam of Ann’s Afrikaans heritage and her husband, Nick’s, Greek culture – featuring authentic recipes that hail from both spheres, the book also offers loads of quirky DIYs, from making your own serviettes and crocheting multicoloured table mats to crafting your own recycled gift bags and knitting beautiful throws! A truly unique publication that will get your creative juices flowing in no time.

FOR COOKS Le Creuset – A Collection of Recipes From Our French Table by Sheri Castle (Rizzoli International Publications, R498) The world-renowned ceramic cookware and culinary tools manufacturer Le Creuset has recently launched another sterling cookbook. Focusing on authentic French cuisine, this title takes you on a culinary journey through all the great epicurean cities in France, like Bordeaux, Dijon, Normandy and Fresnoy-le-Grand, the quaint town where Le Creuset’s first factory still operates. Evocative images of dishes – each wonderfully styled with colourful Le Creuset products – invite you to try the recipes for yourself.

And, to top it off, the neat conversion charts, index and list of quality cookware, utensils and pantry items take this wonderful publication from nice-to-have to collection staple.

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AUGUST 2018

Simply Italian: Cooking at Home with the Chiappa Sisters by Michela, Emanuela and Romina Chiappa (Penguin Books, R505) Combining comfort food with classic Italian cooking, Simply Italian is your shortcut to making authentic dishes at home. Offering a glimpse into the Chiappa sisters’ life behind the scenes (did we mention that Michela has a successful cooking show that airs in the UK?) this cookbook generously dishes up recipes that range from beginner to advanced, boasting step-by-step galleries to guide you through the trickier parts. Adding to the publication’s cosy charm are personal quips and anecdotes from the Chiappa trio’s childhood years, drawing you in as if you were cooking alongside the sisters themselves!

1 5 Ingredients – Quick & Easy Food by Jamie Oliver 2 Whole – Bowl Food for Balance by Melissa Delport 3 Kook en Geniet by Eunice van der Berg & S.J.A. de Villiers 4 Basics to Brilliance by Donna Hay 5 Jamie’s 30 Minute Meals by Jamie Oliver

Photographs by Dylan Swart. Prices are correct at the time of print and are subject to change without prior notice

BY NICOLE KEMP

Quality

BUYS

Compiled by Andrea Pafitis-Hill. Photographs by Fotolia and supplied. Prices are correct at the time of print and are subject to change without prior notice. Currency conversion correct at the time of print

PETS’ POZZIE

At F&HE, our furry friends’ needs and nice-to-haves matter to us as much as those of our readers CRAFTING A FUTURE The Baba Tree Basket Company’s Canadian founder, Gregory “Ayinedollah” MacCarthy, has lived in Ghana since 1999. He first went there to study cultural drumming with the "Ga" tribe in the Greater Accra Region, where he purchased beads and cloth to resell in Canada. This venture sparked Gregory’s interest in empowering and uplifting Ghanaian artisans both financially and demographically. Thus, he developed Baba Tree as a fair-trade business in Bolgatanga, a town situated in north Ghana’s Upper East Region. Colloquially known as Bolga, this town is renowned for its beautiful and durable Bolga baskets. As both a retailer and wholesaler, Baba Tree comprises a dedicated and talented team of weavers from the local community who craft a variety of Bolga baskets for different purposes – laundry, shopping, storage and more. We’re particularly taken with their dog beds. Available in small, medium and large sizes, the beds range in price from US$179,99 – US$239,99 (approximately R2 502,60 – R3 333,87) and do not include mattresses. Prices also exclude shipping costs, which Baba Tree endeavours to keep to a minimum. For more details on this inspiring and heart-warming initiative, visit babatree.com.

AGAINST THE GRAIN New from RCL Foods is Canine Cuisine’s grain-free variant for all sizes of adult dogs. According to RCL Foods’ Pet Food Brand Manager, Geran Moodliar, the latest grain-free addition to the Canine Cuisine range offers “the perfect diet for canines that are sensitive to cereals or simply enjoy a grain-free diet. Made with fresh chicken and potatoes, this tasty low-GI product will provide your dog with sustained energy.” Available in 1,25kg and 4kg pack sizes at leading supermarkets and pet stores nationwide for a recommended retail price of R65,75 and R209,99 respectively.

Visit caninecuisine.co.za for more product information.

DR JACQUES VISSER

BEDTIME BASICS Dr Jacques Visser – veterinary surgeon at Oaklands Vet in Joburg (oaklandsvet.co.za) – shares his top tip for pet care this winter…

Although we are on the cusp of spring, chilly nights are still around to make us shiver. The same goes for our pets. Did you know that keeping your fourlegged friends warm and snug at night will have a tremendous impact on their health? This is not only true for older, sick or injured dogs, but for all pets in general.

During the colder months, our veterinary clinic sees an enormous increase in arthritic and joint pain-related cases among dogs. Although a lot of pet owners provide quality dog beds or baskets for their furry babies to sleep in, they are placed outside or in the garage/pantry where the temperature drop still has a major impact on the dogs and their health.

To combat the cold, rather move your doggy’s bed to an insulated part of the house that has sufficient heating to keep them warm and toasty all night long. Not only will it save you on trips to the vet, it will also ensure a happy pet!

WIN

Wow us with your #KnorrSignatureSalad and stand a chance to win stylish kitchen gadgets.

Visit KnorrWhatsForDinner.co.za for recipes and more information

TRY THIS

SALAD Tantalise your taste buds with a fresh take on some of your favourite flavours and ingredients, working together in harmony to create this truly bespoke salad.

(serves 4) • • • • •

• • • • • • •

2 chicken breasts Balsamic reduction 12 slices fresh pineapple 1 red onion thinly sliced 2 Tbls fresh coconut roughly chopped 2 red chillis thinly sliced 2 Tbls roasted cashew nuts 1 cup watercress leaves 2 Tbls Greek yoghurt 1 teaspoon smoked paprika Pinch of salt Knorr Pineapple and Balsamic Vinaigrette

CHICKEN: •

•

• •

2 skinless boneless chicken breasts ½ cup Knorr Pineapple and Balsamic Vinaigrette ½ cup buttermilk Pinch of salt

Combine these ingredients in a bowl and leave to marinade for at least an hour in the fridge.

HOW TO PREP IT: •

•

½ cup flour seasoned with salt and pepper 2 Tbls sunflower oil

Remove chicken from marinade and toss in flour.

Bring a frying pan to a medium heat then add oil.

Carefully add the chicken breasts, pan roasting them until golden brown and cooked through.

Season with salt and pepper.

BALSAMIC REDUCTION: Carefully simmer ½ cup of balsamic vinegar in a

saucepan until syrupy. Cool at room temperature.

SALAD BUILD: Drizzle the balsamic reduction onto plates. Slice the hot chicken and divide between them. In a mixing bowl, combine the pineapple, onion, coconut, chilli, cashew nuts and watercress with 2 tablespoons of Knorr Pineapple and Balsamic Vinaigrette.

Add a pinch of salt and combine carefully, then arrange around the chicken.

Add a few dots of Greek yoghurt, a sprinkle of smoked paprika and the last tablespoon of dressing to finish and serve.

DBN 3707AC/E

WHAT YOU’LL NEED:

DIGI

GET IT ONLINE COMPILED BY IMKA WEBB

L

onging for the return of warmer weather? So are we! To bid farewell to the final chill of winter, we’re digging into warm(er) salads and filling up on nutritious broths. Join us online as we transform the best of the season’s harvest into hearty dishes the whole family will love. We can’t wait to dig in.

know?

you loved...

THIS FABULOUS RECIPE ON OUR WEBSITE With this slow-roasted oxtail recipe, we prove that oxtail doesn’t always have to be used in a casserole or a stew. Our website browsers (or rather, grazers) cannot get enough of this delicious twist on an old favourite. Try it for yourself and tell us what you think!

We’re also thinking out of the bottle this International Beer Day on 3 August... visit our website for the most delicious beerinspired dishes. And with it being Women’s Month, don’t forget to spoil all the fabulous ladies in your life! We’ve got you covered with an array of delectable treats and bakes to make any woman feel extra special and pampered.

cheers!

Our wine editor, Malu Lambert, shares her favourite beers paired with delicious recipes from our mag. Keep an eye out for this online feature PLUS an amazing giveaway!

PINTEREST.COM/ FOODANDHOMEMAG

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FACEBOOK.COM/FOODANDHOME ENTERTAININGMAGAZINESA

TWITTER.COM/FHEMAG

INSTAGRAM.COM/ FOODANDHOMESA

GET IT ONLINE

ON THE

’gram

We’re celebrating Women’s Month by showing these wonderful ladies some love...

@glamfoodiesa #FoodInspo Charmaine Mampe Ramalope sets the ultimate foodie goals!

Specialising in upmarket culinary reviews and food-and-wine pairings, Charmaine is the true embodiment of luxe living. We love how the worlds of glamour and cuisine elegantly meld on her Instagram account, resulting in the most beautifully styled pics that will leave you wanting more.

@azestylife #DecorInspo Joburg-based freelance writer Yolandi North is fast becoming one of South Africa’s most-loved lifestyle bloggers. Her specially curated feed is evidence of her passion for contemporary artefacts, combined with an eye for good food and interior design. Be sure to follow her if you’re looking for a daily dose of pretty inspiration.

@minkys.co.za #TravelInspo When it comes to travel bloggers, we cannot stop living vicariously through Loren Cohen’s feed. Her collection of enviable snaps and galleries create the ultimate travel guide to exploring our lovely country. Suffice it to say that minkys.co.za is our go-to guide when planning local getaways.

DIGITAL savings!

GET F&HE ONLINE NOW AND SAVE UP TO 30%! TO DOWNLOAD THE LATEST ISSUE OF F&HE TO YOUR TABLET OR DESKTOP, VISIT FOODANDHOME.CO.ZA/ SUBSCRIBE AND SUBSCRIBE TO 12 ISSUES FOR R323,40 – JUST R26,95 AN ISSUE. WHAT A BARGAIN!

YOU’VE

GOT MAIL SIGN UP TO OUR COMPLIMENTARY NEWSLETTER FOR THE SCOOP ON THE LATEST IN THE WORLD OF FOOD AND TRAVEL. NOT TO MENTION YOU’LL BE THE FIRST TO KNOW ABOUT EXCLUSIVE ONLINE COMPETITIONS, SPECIAL READER OFFERS AND SO MUCH MORE! VISIT FOODANDHOME.CO.ZA TO SIGN UP.

FOODANDHOME.CO.ZA AUGUST 2018

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COMPETITION

good times One lucky reader and their group of friends can win a truly spectacular two-night stay at Thyme & Tide Beach Villa PLUS attend an exclusive cooking experience hosted by Ginger & Lime Food Studio, with a combined value of R60 000!

THE PRIZE

 Â? Â? Â?  Â? ­ €€€ Â? ‚ ƒ „ Â… †  Â?  Â? ‡€€ Â? Â

‚ ƒ � †

… � �  � €€€ … ˆ

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AUGUST 2018

TERMS AND CONDITIONS The prize is valid from 15 September 2018 to 31 March 2019 and is subject to availability at time of booking. The prize is not transferable or exchangeable and cannot be redeemed for cash. Any additional expenses not mentioned will be for the winner’s own account. Visit foodandhome.co.za for the full Terms and Conditions.

Â? ‰ ‰ ˆ ‚ ƒ Â

TO ENTER SMS FRIENDS followed by your name, email address, ID number and postal address to 48405.

Each SMS costs R1,50.

Free SMSs do not apply.

Competition closes on 31 August 2018.

PRETTY POSH The newest addition to the stellar Beach House Collection, Thyme & Tide Beach Villa, is the ideal getaway for large groups. Perched on sandy dunes – only a few metres from the beach – with uninterrupted seascape views, the villa boasts state-of-theart finishes and large, open spaces that are great for indoor-outdoor entertaining. With features like free Wi-Fi, DStv, indoor fireplaces, an office and seven en-suite bedrooms, each fitted with a king-size bed, this beach house will be your home away from home. What’s more, the villa is pet friendly and it comes with an on-site house manager and assistant!

170 DASSEN EILAND DRIVE, YZERFONTEIN, WESTERN CAPE; 083 251 6282; BEACHHOUSECOLLECTION.CO.ZA

COOKING UP A STORM Cape Town-based food studio Ginger & Lime holds exceptional cooking classes where local foodies learn how to prepare simple and delicious meals. Bringing likeminded people together, Ginger & Lime offers the opportunity for those who share a passion for good food to gather and acquire new culinary skills. With a variety of courses to choose from, the Ginger & Lime team goes above and beyond to ensure that every taste is catered for. To add to this, each of the cooking classes – which are interactive – come with the promise of an epicurean feast to conclude every lesson with aplomb!

These experiences will turn any private or corporate event, product launch, culinary photo shoot or children’s baking party into a gourmand’s delight.

2B AVENUE DISANDT, FRESNAYE, CAPE TOWN; 083 251 6282; GINGERANDLIME.CO.ZA

Looking to make your next event unforgettable? Why not get Ginger & Lime to be the life of the party?

They offer: �� ��������������� building events that are tailor-made to your specifications �� ����������������� interactive parties �� �������������������� occasions: anniversaries, birthdays, bachelorettes �� ���������������������� Gourmet Braai cooking courses designed for international visitors �� ���������������������� �� ���������������� �� ������������������ �� ����������������������

ORGANISATION OF THE MONTH

FROM LEFT TO RIGHT: RADA CARE PROJECT MANAGER, JAMES ELLIS; RADA EXECUTIVE ASSISTANT, HELENA TILSTON; RADA MD, JACQUELINE GILBERT; AND RADA’S FOUNDER AND CEO, JOHN-PAUL NOBREGA

FOSTERING

hope

Joburg-based non-profit organisation Rape, Alcohol, Drug and Abuse (RADA) has extended its wonderful humanitarian work with the addition of RADA Care.

Aimed at improving the lives of those in need, RADA Care is providing nutritious meals to the children of the Thato Ke Matla Foster and Safety House in Orange Farm

BY PATIENCE GUMBO-CHIMBETETE PHOTOGRAPHS BY ANNALIZE NEL AND RICHARD MARTINS

A

fter hearing the story of a rape victim in 2013, CEO and founder of RADA, John-Paul Nobrega, decided to help. Knowing that there are many others who had faced similar trials, John-Paul set out to create a safe space where sufferers of all types of trauma could receive proper help and rehabilitation.

Working closely alongside current RADA MD, Jacqueline Gilbert – who has more than 20 years’ experience in resolving issues like addiction and abuse – John-Paul launched RADA in 2014. Although the core aim is to assist victims of various social injustices – through an

outpatient facility in Bryanston, where counselling and self-help courses are provided – RADA has expanded its reach to aid those in need, thanks to their new division, RADA Care. “We identified a need for humanity – we noticed that people in different circumstances also require assistance – that’s why we developed RADA Care. We have many projects running under this division, one of which involves ‘adopting’ and running retirement and foster homes. For example, we are helping the Thato Ke Matla Foster and Safety House in Orange Farm, Gauteng, by covering the payment of their staff’s salaries and wages,” John-Paul explains.

RADA has also partnered with AGT Foods Africa to provide nutritious meals for the fostered children.

According to the AGT Foods Africa Group Marketing Manager, Dean Miller, they are a proud patron of RADA and its cause. “AGT Foods Africa has long been a generous donor of food and other products to reliable organisations. When RADA approached us for help, we were happy to commit to providing raw ingredients from our wide range of pulses, grains, seeds, flours and pea proteins,” he highlights.

The ingredients supplied by AGT Foods Africa include sugar beans, lentils, soup mixes and couscous. Through this generous supply, the Thato Ke Matla Foster and Safety House is able to provide its children with two hearty meals every day.

“The consistent support from AGT Foods Africa has been a tremendous help in ensuring that the foster home is not lacking,” RADA Care Project Manager, James Ellis, concludes.

HOW YOU CAN HELP Donations to RADA can be made to: RADA INSPIRATIONAL CENTRE NPC First National Bank Account number: 624 384 278 42 Branch code: 25 06 55 Business Account

8 MORAY DRIVE, BRYANSTON, JOHANNESBURG; 086 148 4848; RADA.CO.ZA

RECIPES AND STYLING BY NOMVUSELELO MNCUBE PHOTOGRAPHS BY DYLAN SWART

CAULIFLOWER AND CHICKPEA BAKE

Preheat the oven to 200˚C. Line a large, shallow baking tray with baking paper.

Set aside until needed. Place 500g cauliflower florets, 1 x 400g tin drained and rinsed chickpeas, 300g cherry tomatoes, cut in half (keep a handful of the tomatoes whole, for variety) and 4 chopped baby fennel bulbs in a large bowl. Season to taste with salt and freshly ground black pepper. Add 36g (4 tbsp) dukkah spice and a drizzle of olive oil.

Toss to combine. Transfer the mixture to the prepared baking tray. Roast in the preheated oven, about 20 minutes. Serve with dollops of double-cream Greek/plain yoghurt, if desired.

3 OF

cauliflower, chickpeas, cherry tomatoes and baby fennel Serves 4 EASY 30 mins

CREAMY TOPPED MUSHROOMS

Preheat the oven to 220°C. Place 300g butternut cubes in a shallow baking tray.

Drizzle with olive oil and season to taste with salt. Bake in the preheated oven until the butternut is soft and cooked through, about 15 – 20 minutes. Remove from oven and set aside until needed.

Chop 4 rashers streaky bacon into small pieces and fry until crispy. Place on paper towel to absorb excess oil. Wipe 4 brown mushroom steaks with damp paper towel to clean. Remove the stems. Heat a glug of olive oil in a large frying pan over medium-high heat. Add the mushrooms and fry until dark brown, about 2 minutes per side. Remove the mushrooms from the pan and transfer to a platter or serving board. Divide 250g cream cheese among the mushrooms and top with the roasted butternut cubes. Sprinkle with the crispyfried bacon bits and fresh/dried sage, if desired. Serve immediately.

2 OF

cubed butternut, streaky bacon, brown mushroom steaks and cream cheese Serves 4 EASY 30 mins

BUDGET MEALS

quick & simple

Cost effective, sorted in a hurry and delicious – that’s what midweek family suppers should be! See how to whip them up with R150 in your pocket and our easy recipes

BUSINESS WATCH

Armed with a scraper and a box filled with decorative delights, Melissa du Plessis – owner and mastermind behind the bespoke cake studio Honey Bee Baker – is shaking up the industry, one exquisite creation at a time

BY ROBERTA THATCHER PHOTOGRAPHS BY CINDY ELLIS

B THE

ent over a freshly baked macaron, Melissa painstakingly coats her creation with meticulous golden brushstrokes.

“Gold leaf makes everything look amazing,” she enthuses. And judging from her artwork, I completely agree.

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sweet AUGUST 2018

LIFE

When I ask Melissa if she’s naturally artistic, she bursts out laughing and exclaims: “Not at all! You should see my handwriting… it’s terrible.” I find this admission hard to believe as I watch her place macarons and sugar crystals atop a perfectly iced cake, standing back every now and again to assess her work of art. “I used to tell people that I’m not at all creative, but somehow with cakes, it just comes to me,” she says. “My sister sums it up well – she claims you first have to find your specific art form and, once you do, it will all come together.”

While baking is clearly her forté, selling cakes was never part of the plan for Melissa, who is actually a qualified industrial engineer. Having spent the past few years working for the family business – maintaining mines in Rustenburg – it was Melissa’s husband, Reinhardt, who spotted her talent in the kitchen and began punting her creations at work. “He kept sharing

my cupcakes and muffins with his colleagues, and soon they were all asking for price lists,” she laughs.

Although hesitant at first, Melissa decided to take a leap of faith – thanks to Reinhardt’s encouragement – and sold her first cake in October 2016.

“I thought to myself, ‘What? Someone is going to pay me for doing something I love? That’s so cool!’” she beams.

During that time, she continued to work for the family business, juggling her career and love for baking while working from home. “People started ordering more and more cakes, but in my mind, it still wasn’t a business,” she admits. “I often joke that my husband was the founder of Honey Bee Baker.

First he encouraged me to create a price list, and then he got me to name the business, create a logo and start a website. I’m not sure if any of it would have happened without him.”

With that said, it comes as no surprise that Reinhardt also played a big role in naming the studio. “My name, Melissa, translates to ‘honey bee’ in Greek, so he’s always called me ‘Bytjie’, or little bee, in Afrikaans.

When I started baking, he changed it to ‘Heuning Bytjie Bakker’, or Honey Bee Baker, and it just stuck. He really is amazing with nicknames,” she gushes.

Back in the studio, Melissa is carefully constructing a beautiful

“geode” cake, with edible decorations resembling multicoloured crystal- and mineral stones. Made with delicious chocolate sponge and coffee-flavoured buttercream, the cake is not only a sublime taste experience but it also holds particular significance this August, having been created in tribute to Women’s Month. Melissa explains: “With August’s geodeinspired theme, geodes are beautiful crystals found in sedimentary and volcanic rocks and, in the spirit of Women’s Month, they represent beauty and strength,” she muses.

Thanks to Melissa’s degree in engineering, which equipped her with invaluable knowledge in chemistry,

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BUSINESS WATCH MARKETING INTERN, MARNÉ DU PLESSIS; OWNER OF HONEY BEE BAKER, MELISSA DU PLESSIS; AND INTERNS, CARA JACOBSZ AND LUZAY STEYN

she is able to create the gorgeous sugar crystals required to make edible geodes, giving her complete control over the creative process.

“In nature, geodes form in the pockets of air found in rocks,” Melissa explains as she carefully places a richly hued sugar crystal onto a backdrop of lush, ivorycoloured buttercream icing. “For me, geodes represent how women always fill the gap when needed.”

On that note, Melissa is quick to add that women are an integral part of her growing business. “My grandmother was a great baker, so I probably have her genes,” she laughs. On the other hand, her two interns, Cara Jacobsz and Luzay Steyn, have also allowed Melissa to focus on building the Honey Bee Baker name. Having joined the studio in February, Cara and Luzay are completing a fourmonth internship as part of their City & Guilds culinary course.

“They have really changed the way I do things,” Melissa smiles. Her sisterin-law, Marné du Plessis, has also been a great help with managing the studio’s social media accounts.

Thanks to her all-girl team, Melissa has momentarily stepped away from the baking side of things in order to focus on growing the business. “I still get to bake, but I try to do the fun stuff while they do all of the hard work,” she jokes.

With this dynamic, Melissa aims to do as much of the cake decorating herself, while focusing on admin, logistics, marketing and developing her e-commerce site. Although she initially rebelled against the idea of an online store, Melissa now acknowledges the value it holds; seeing it as the bread and butter(cream) of her business.

“Having systems like this in place not only saves us a lot of time, it also allows us to churn out more orders every day,” she says.

When it comes to custom orders – which usually include beautiful wedding cakes – Melissa really lets her creative juices flow. After a click through her website, you can see why the wedding industry has been bowled over by Melissa’s creations.

Combining her engineering precision with artistry, every cake is gorgeously decorated with adornments like fresh flowers, berries, gold leaf, macarons and ganache drips.

Deeply committed to her vision, Melissa is a purist when it comes to commissions. “Someone once asked me to make her wedding cake. She sent me the most beautiful references and I got really excited, but then she asked if I could add zombies to the cake. Needless to say, I politely turned her down,” Melissa laughs.

And while she’s known for her aesthetic excellence, Melissa is adamant that her creations have

to taste delicious, too. Therefore, she takes flavour development very seriously. While offering the classics, like chocolate, vanilla and red velvet, Melissa also bakes enticing flavour combinations like pumpkin spice, stroopwafel and liquid nougat, and Rooibos and honey.

To add to her creativity, Melissa is ardent about staying abreast of industry trends, dedicating much time to doing online research and following the work of international bakers and cake decorators. This allows her to constantly adapt her offerings and frequently add new and exciting options, like trendy

alphabet-letter cookie tarts and succulent cupcakes – each presented as a unique little terrarium.

In the end, mastering the challenges that come with constant change is testament to Melissa’s passion for the craft. “I love creating beautiful and delicious treats,” she smiles.

“I spent so much time working in the mining industry – where everything is always destructive – so, it’s wonderful to be able to help people celebrate their milestones and contribute to their happiness. It truly is a rewarding way to spend your day.”

781 TIPPERARY ROAD, FAERIE GLEN, PRETORIA; 081 754 4795; HONEYBEEBAKER.CO.ZA

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SKILLS CLASS 36

AUGUST 2018

SKILLS CLASS

BREAKING

bread

Since 2010, Cape-based food stylist and recipe developer Katelyn Allegra has dazzled our screens with delicious recipes from her blog, TheKateTin.com.

Sharing her love for baking, Katelyn takes us behind the scenes where passion and skill merge with thrilling results!

MASTERCLASS AND STYLING BY KATELYN ALLEGRA ASSISTED BY SOPHIA-MARIA EYGELAAR AND CASSANDRA UPTON PHOTOGRAPHS BY HEIN VAN TONDER TEXT BY NICOLE KEMP

H

aving grown up on a farm in George, along the beautiful Garden Route, Katelyn Allegra (née Williams) discovered her love for baking during her teenage years. Working her way up from the bottom, Katelyn studied Advanced Cooking & Advanced Pâtisserie at the renowned Institute of Culinary Arts (ICA) in Stellenbosch, after which she worked in the industry for a few years. In 2010, Katelyn took the plunge and started her own food blog, TheKateTin.com, where she entices her followers with delectable recipes, ranging from cakes and cupcakes to tarts and pies, and even a few frozen treats.

the tools

“While I started the blog with all sorts of recipes, I quickly realised that readers loved the sweet stuff just as much as I did. Especially now that everything is Banting this and Paleo that, a slice of cake has never been naughtier – which only makes us all want it more!” Katelyn laughs.

After having a look through her blog, it becomes clear that Katelyn pours heart and soul into developing and sharing her recipes. Everything is neatly categorised, sporting an alluring image and caption to draw you in. I find myself scrolling through her breads and bakes section – a category Katelyn holds near and dear. “I love how calming the process of breadmaking is. We live in such a fast-paced world, but when you take

some flour, water and yeast, and transform it into one of the oldest foods, there is something really special about that,” she muses.

Although her blog is a smorgasbord of indulgent delights, Katelyn doesn’t shy away from sneaking greens and other nutritional powerhouses into her recipes. One such ingredient is the humble beetroot. “I actually hated beetroot as a child – I couldn’t stand how it tinted everything on the plate. Now I am obsessed with it, mostly because of its pretty colour,” she laughs. To prove this point, Katelyn created an awe-inspiring beetroot bread rose wreath for Women’s Day. “It’s so darn pretty!” she chuckles. “Place it in the centre of the table and let everyone tuck in.”

Being a tour de force of a woman herself, Katelyn looks to inspire hope where she can. “I am an ambassador for Cupcakes 4 Kids with Cancer.

For Women’s Day this year, I will be raising money for the charity by hosting a get-together for all the ladies in my life. For me, there is nothing better than baking for a good cause and spoiling some special people at the same time,” Katelyn smiles.

In the end, her innovation and unbridled passion for baking has led Katelyn to expand her horizons – scoring her the opportunity to work on an exciting project. “I’ve just sent my very first cookbook, Chocolate, off to print!” she gushes. “It’s just beautiful and oh-so decadent. It will be on shelves this October.”

WANT TO SEE MORE OF KATELYN’S DELECTABLE CREATIONS? HEAD OVER TO HER BLOG, THEKATETIN.COM.

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SKILLS CLASS

BEETROOT BREAD ROSE WREATH Makes 1 large wreath CHALLENGING 1 hr 30 mins + 1 hr 45 mins, to rise WHAT YOU NEED WREATH 25g (1 tbsp) honey 12g (1 tbsp) instant dried yeast 500ml (2 cups) warm water 1,5kg strong bread flour (stoneground, if possible) + extra, to dust 13g (1 tbsp) coarse salt 370g double-cream Greek/ plain yoghurt 250g beetroot, roasted and grated

BEETROOT BREAD ROSE WREATH

ROSEMARY AND HONEY GLAZE 100g (4 tbsp) honey 2 fresh rosemary sprigs milk, to brush labneh, to serve (optional) HOW TO DO IT 1 For the wreath, combine the 25g (1 tbsp) honey along with the remaining wreath ingredients, except for the beetroot, in a large bowl. Using your hands, knead until a smooth dough forms, about 8 – 10 minutes. This can also be done with a stand mixer fitted with a dough hook attachment.

2 Divide the dough into two pieces.

Knead the grated beetroot into one half until thoroughly incorporated.

If the dough is too sticky, dust your hands with flour before kneading.

3 Place the two pieces of dough in separate bowls and cover with cling film. Set aside to rise in a warm, draught-free space until the dough has doubled in size, about 1 hour.

4 While the dough is rising, prepare the rosemary and honey glaze. Place the 100g (4 tbsp) honey and the rosemary sprigs in a microwave-safe bowl. Microwave on high until heated through, about 2 minutes. Set aside.

5 Turn the risen dough out onto a generously floured, clean work surface. Roll both pieces of dough out to 0,5cm in thickness. Place the plain sheet of dough on top of the beetrootcoloured one. Use an 8cm round cookie cutter to cut 45 discs out of the double layer of dough.

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AUGUST 2018

baker’s tip When working the beetroot into the dough, wear surgical gloves to avoid staining your hands.

how to do it ...

SKILLS CLASS

FOODANDHOME.CO.ZA AUGUST 2018

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SKILLS CLASS 6 Working with five discs at a time, brush the tops with cold water and overlap the discs to form a line, alternating the facing sides of the plain and beetroot-coloured dough.

Gently flatten the bottom half of the line to secure the discs in place.

Starting at one end, tightly roll the line into a conical shape to form a rose. Pinch and flatten the base of the rose. Gently fan out the layers to create petals. Repeat with the remaining discs.

7 Line a baking tray with baking paper. Set aside. Grease the outside of an ovenproof bowl with a diameter of 15cm. Place the bowl, upsidedown, on the prepared baking tray.

Arrange the dough roses around the base of the bowl, to form a wreath.

Set aside until needed.

8 Cut the dough offcuts into strips.

Roll each strip lengthways to form a small rose. Continue with the remaining offcuts until you’ve made enough roses to your liking. Gently press the small roses in between the larger ones in the wreath.

9 Brush the entire wreath with milk.

Cover with foil and set aside to rise in a warm space, about 45 minutes.

Preheat the oven to 210˚C. 10 Bake in the preheated oven until golden, about 30 – 35 minutes.

Remove from oven and brush the wreath with the rosemary and honey glaze. Serve warm, with labneh alongside, if desired.

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AUGUST 2018

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MOON GREY

CHAMPAGNE GREY

ICE QUARTZ

COSMIC GREY

Inspired by luxury

Dulux Luxurious Silk, a low odour interior paint with a mid sheen finish.

RAISE

DRINK UP

your

glass

What to drink, when, where & how...

BY MALU LAMBERT

LEADING

ladies

I

n celebration of Women’s Day on 9 August, we’re raising our glasses to the wine industry’s female power players. These ladies have broken the vine-leaf ceiling with their innovative and progressive work in winemaking, wine-farm management and even the science of wine analysis. This month, we’re trying out the wines of some of our favourite doyennes of the industry.

WENDY APPELBAUM, OWNER AND CHAIRWOMAN OF DEMORGENZON ESTATE The philanthropist “My philosophy is strategic – money alone doesn’t solve problems. I don’t believe in the kind of giving that can only be termed as ‘charity’. I believe in tackling major societal problems and funding initiatives that stand a chance of effecting real change in women’s lives.”

DEMORGENZON RESERVE CHARDONNAY 2016, R375 Total decadence – rich aromas of baking brioche with lashings of orange and lime marmalade round out in a nutty, caramelised palate with a creamy mouthfeel and zesty citrus finish.

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AUGUST 2018

NTSIKI BIYELA, WINEMAKER AND OWNER OF ASLINA WINES South Africa’s first black female winemaker “It is important to understand why you want to enter the industry. Your reason should be enough to make you stay when it really gets hot in the pot.

Always remember, women can build anything.”

ASLINA UMSASANE 2015, R190 Umsasane is the Zulu word for “umbrella tree”, which provides shelter, protection and comfort. Named after Ntsiki’s grandmother (Umsasane was her nickname), this complex wine is a blend of cabernet franc, cabernet sauvignon and petit verdot. With flavours of berries, plums and spices, the wine has a rich, full-bodied palate with ripe tannins and subtle oak accents.

bush vines A predominantly New World-type of vineyard, a bush vine is trained and pruned to resemble a bush, while growing without a trellis.

Many bush vines are older vines – which generally means higher quality wines – that are abundantly found in the Swartland and surrounding areas.

16 & 22 AUGUST CAPE TOWN & JOHANNESBURG The Nedbank Cape Winemakers Guild Auction Showcase is taking place in both Cape Town (16 August) and Johannesburg (22 August). This public tasting gives wine enthusiasts the chance to sample wines that were crafted for the prestigious 2018 Nedbank Cape Winemakers Guild Auction, which will be held on 29 September.

Guests will also be able to enjoy other flagship offerings and attend tastings hosted by the winemakers themselves.

Tickets for the Cape Town and Joburg showcases are R350 pp via webtickets.co.za.

29 – 31 AUGUST DURBAN This year, Durban’s favourite wine festival and SA’s longestrunning wine event, the Mercury Wine Week, celebrates its 40th anniversary. Sporting a brand-new venue – the Sibaya Casino and Entertainment Kingdom – this year’s event is set to be bigger and better than ever; featuring over 70 wine estates, live entertainment and food stalls. Tickets are R120 pp via itickets.co.za or R140 at the door.

DIARY DATES

DRINK UP

ELMARIE BOTES, WINEMAKER OF WHITE VARIETALS AT NEDERBURG ESTATE The young gun making waves “Don’t be afraid and don’t hesitate! There’s a wave of innovation igniting the industry. Be a part of it, but be realistic with your time.”

THE ANCHORMAN CHENIN BLANC 2017, R170 Made from chenin blanc bush vine, the wine opens with apricot, pear and white peach. Punchy and elegant, top notes of white blossom and spice lead to a fresh and fruity palate. Not to be overlooked, there is a textural leesy complexity that adds to the allure of this charming vino.

MAY-ELIANE DE LENCQUESAING, OWNER OF GLENELLY WINE ESTATE Started Glenelly wines at age 78 “When I wake up in the mornings, I always say to myself: ‘Let’s be positive and creative. What can I improve around me?’ Never give up when you are in trouble. Every day is a battle we have to face.”

GLENELLY LADY MAY 2012, R490 It’s a showstopper – concentrated aromas of cassis and blackberry play along the subtle cedar tones given off by the barrel. Red and black fruit on the silky yet slightly savoury mid-palate are lusciously layered, while refreshing acidity reins in the richness.

NORMA RATCLIFFE, HEAD WINEMAKER AND MATRIARCH OF WARWICK WINE ESTATE One of South Africa’s first female winemakers “The key to building a business is to know every detail of that business. If you don’t build your own dream, you will end up being paid by someone else to build theirs.”

THE BLUE LADY 2015, R350 Opening with aromas of blackberry, cassis and pencil shavings, you know you’re in for a blockbuster. The full-bodied palate is dense and rich with fruit flavours, while a line of wet stone minerality runs right through it.

FOODANDHOME.CO.ZA AUGUST 2018

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DRINK UP

win!

ONE FOR THE COLLECTION Sutherland Vineyards – the wine label created for Thelema Mountain Vineyards’ second tract of land in Elgin, Western Cape – has released its first range of reserve wines, which include a grenache, chardonnay and petit verdot. Relatively rare as a single cultivar wine, the Sutherland Reserve Petit Verdot 2015 (R300) is a must-try for those who love bold red wines. “Petit verdot is known for its power,” says renowned winemaker at Thelema Mountain Vineyards, Rudi Schultz. “We believe this wine is a game changer for petit verdot as a single South African variety. It’s very dark in colour with a muscular structure, a seductive perfume and brooding fruit flavours. Not to mention its exceptional drinkability.”

win!

RESERVED FOR YOU One lucky reader stands the chance to win a DeMorgenzon hamper comprising two bottles of Reserve Chenin Blanc 2016, as well as two bottles of Reserve Chardonnay 2016, with a total prize value of R1 500.

KWV’S AWARDWINNING WINEMAKER, IZELE VAN BLERK

SPARKLE AND SHINE One lucky reader stands the chance to win a case (6 bottles) of Durbanville Hills Sparkling Sauvignon Blanc, valued at R1 530.

To enter, email your full name and surname, postal address and ID number with DEMORGENZON in the subject line to foodhome@caxton.co.za by 15 August 2018. This competition is open only to South African residents who are 18 years or older.

a special occasion To enter, email your full name and surname, postal address and ID number with DURBANVILLE HILLS in the subject line to foodhome@caxton.co.za by 15 August 2018. This competition is open only to South African residents who are 18 years or older.

Winemaker Izele van Blerk celebrates her 11th harvest with KWV this year and, to mark the occasion, she has released a special four-bottle box of wines from KWV’s The Mentors range. “The Mentors Cellar – a tiny room of small tanks and hand-labelled barrels – was initially a space where we could push the boundaries of our winemaking knowledge by experimenting with different types of barrels and winemaking techniques, while also discovering the best ways to work with new cultivars, yeasts and natural fermentation,” Izele muses. The Mentors four-bottle box comprises a bottle each of The Mentors Semillon 2013, The Mentors Sauvignon Blanc 2012, The Mentors Shiraz 2011 and The Mentors Cabernet Sauvignon 2012, and is available at the KWV Wine Emporium for R600 per box. Call 021-807-3007 or visit kwvwineemporium.co.za for more information.

let’s get Photographs by Katelyn Allegra and supplied. Prices are correct at the time of print and are subject to change without prior notice

THE PARTY STARTED! Haven’t you heard? Aperol is where it’s at! Made from infused bitter and sweet oranges, rhubarb and a host of herbs and roots, this delicious apéritif is the secret ingredient to the perfect welcome drink. Just add a splash of Aperol to your favourite bubbly and top it with soda water for a quick and easy Aperol spritz. Available at takealot.com and bottleshop.co.za for a recommended retail price of R229 per 750ml bottle.

retro

VIBES

Savour the taste of yesteryear with an ice-cold bottle of Frankie’s Traditional Ginger Beer. Known for its deliciously nostalgic taste – just like Grandma used to make – this fizzy drink will take you back to the good ol’ days. Available at bottle stores and select leading supermarkets for a recommended retail price of R12,99 for 500ml. Visit clover.co.za for more info.

q&a Owner and director of Vinlab – an independent wine laboratory in Stellenbosch – Hanneli Smit is one determined scientist. To raise the funds for opening her laboratory, she drove from wine farm to wine farm asking for pledges to start her venture. And it worked.

Founded in 2001, Vinlab is now a thriving business that does the whole battery of wine analyses and tests for vineyards across the Cape Winelands.

WHAT DO YOU THINK OF THE SOUTH AFRICAN WINE INDUSTRY? I believe our wine industry is world-class. Although we are currently under-appreciated internationally, we do have the will to drive things forward.

HOW DID YOU GET STARTED? I was at the right place at the right time – there was a need in the industry for a laboratory that could deliver a fast and accurate service. To start up, I needed R1,2 million – that was way back in 2001 – so I went around and sold debentures to lots of potential clients in order to raise those funds.

WHAT IS YOUR ADVICE TO WOMEN WHO WANT TO WORK ON THE SCIENCE SIDE OF THE LOCAL WINEMAKING INDUSTRY? You’ll start at the bottom and you’ll work hard. Opportunities are everywhere, but make sure you’re ready, as they go by as fast as they come along.

WHAT EXCITING INNOVATIONS CAN WE LOOK FORWARD TO IN THE INDUSTRY? Vineyard robots that can do real-time soil and leaf analyses while in the vineyards! They are currently in the final phases of development.

HOW DO YOU ENJOY SPENDING YOUR DOWNTIME OVER WEEKENDS? You will find me on my bicycle in the beautiful mountains around Stellenbosch or in and around my swimming pool with a glass of shiraz.

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UNSUNG HERO

A fervent ambassador of the provenance and traceability of food, Glenda Moore is the tireless chief operating officer of Joburg’s long-standing Bryanston Organic & Natural Market – the “evergreen” haven where she invests her bountiful knowledge and passion with equal energy

BY ANNA TRAPIDO PHOTOGRAPHS BY ANNALIZE NEL

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UNSUNG HERO

Force of nature BACK IN THE DAY During her childhood, Glenda knew exactly where her food came from. “When I was a little girl, we had so much more direct contact with farmers than most people have today. I had a sense of who produced what, and I knew how much effort it took to grow the food I ate.

I learned this during visits to the vegetable market; the farmers were always there, selling their produce straight from the farm,” she reminisces.

THE MISSING LINK Today, not many consumers have the chance to meet the farmers who are responsible for growing their food. Glenda noticed this issue and decided to use the Bryanston Organic & Natural Market as a place where customers can learn about the produce and the people involved. “Meeting the farmer builds mutual understanding which, in turn, acts as the glue that binds society together. Good markets offer great insight into a community; they show you exactly what makes people tick. One of the things I enjoy most about our market is that it is so full of colours, textures, smells and tastes.

It is so full of life,” Glenda smiles. With that said, the Bryanston Organic & Natural Market boasts a plethora of offerings that are as diverse as they are unique. “We have wonderful stallholders who sell everything from wholesome food to beautiful wooden toys, handmade jewellery, clothing and natural fabrics. It’s so tempting to work for the market – it’s where I buy all of my organic meat, vegetables and dairy.

You name it, I buy it here,” Glenda laughs.

A TIME-HONOURED TRADITION Being over 40 years old, the Bryanston Organic & Natural Market is one of SA’s longest-running establishments of its kind. Thus, in keeping with this considerable legacy, Glenda and her team remain true to their commitment to healthy and conscious living – transparency and honesty are fundamental to what they do. “On the product selection committee we work meticulously to ensure we have considered every aspect of a product before we approve it for sale. We are committed to providing an all-round ethical experience for our customers. This means that, when it comes to the broad strokes and the finer details, we want to walk the talk; every stallholder has to provide the committee with ingredient traceability on all of their offerings before any product can be approved for sale,” Glenda explains.

MOVING FORWARD Although the market relies greatly on Glenda’s love and devotion to the traditional market

space, the need to go digital cannot be ignored. Enter the Bryanston Organic & Natural Market online shop.

“We created the online shop as a means to share our space with people who cannot physically be there. As of now, we have over 30 traders and 700 products listed on the site. By the end of the year, we aim to be South Africa’s most varied online supplier of health-, wellness-, craft- and food products,” Glenda says.

UPLIFT AND EMPOWER In the end, the Bryanston Organic & Natural Market cares for its people and its community – creating a platform through which upcoming stallholders can grow their businesses. “I am particularly proud of our very own Peer Guaranteed System (PGS) which provides locally focused, quality assurance for the farmers we work with.

Our PGS creates opportunities for small, emerging farmers who are working organically to reach their target markets.

This helps us to keep prices reasonable and the experiences authentic which, in turn, ensures that our market goods are truly organic,” Glenda concludes.

THE BRYANSTON ORGANIC & NATURAL MARKET IS HELD ON THURSDAYS AND SATURDAYS FROM 9AM TO 3PM; MICHAEL MOUNT WALDORF SCHOOL, 40 CULROSS ROAD, BRYANSTON, SANDTON, JOHANNESBURG; 011-706-3671; BRYANSTONORGANICMARKET.CO.ZA

vine

DINING

With more than 200 tomato varieties available in SA, we are spoilt for choice when it comes to using this veggie – which, strictly speaking, is a botanical berry-type fruit of the vine – in everything from soups to salads RECIPES AND STYLING BY NOMVUSELELO MNCUBE PHOTOGRAPHS BY DYLAN SWART

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AUGUST 2018

5 WITH 1

TOMATO SOUP BUDDHA BOWL

WHAT YOU NEED SOUP 20ml (4 tsp) olive oil 1 onion, peeled and chopped 2 garlic cloves, peeled and crushed 14g (1 tbsp) smoked paprika 5ml (1 tsp) hickory liquid smoke (find at smokedflavours.co.za or woolworths.co.za) 2 celery stalks, chopped 500g Rosa tomatoes, roughly chopped 250ml (1 cup) vegetable stock 2 bay leaves salt and freshly ground black pepper, to taste 60ml (Âź cup) fresh cream TOPPINGS 225g chorizo, sliced into thin rounds and pan-fried until crispy 2 large carrots, scrubbed and shaved into ribbons using a vegetable peeler 100g bulgur wheat, cooked according to packaging instructions small handful each pumpkin, sunflower and toasted sesame seeds HOW TO DO IT 1 For the soup, heat the olive oil in a large pot over medium heat. Add the onion and garlic, and fry until the onion is soft and translucent, about 5 minutes. Add the paprika and liquid smoke. Continue to cook until fragrant.

Add the celery, tomatoes, stock, bay leaves and seasoning. Increase the

3 OF

Serves 4 EASY 30 mins

TOMATO SOUP BUDDHA BOWL

heat and bring the mixture to a boil. Continue to boil, covered, until the tomatoes have broken down, about 15 minutes. Remove from heat and discard the bay leaves. Set aside to cool slightly, about 10 minutes.

2 Transfer the mixture to a blender and purĂŠe until smooth.

Return the mixture to the stillwarm pot. Add the fresh cream and stir until well combined and the soup is heated through.

3 Divide the soup among 4 bowls. Top with crispy chorizo rounds, fresh carrot ribbons, bulgur wheat and seeds.

Arrange the toppings in segments to create the perfect Buddha bowl.

RIB-EYE STEAK WITH TOMATO SALSA Serves 2 EASY 30 mins WHAT YOU NEED STEAK 700g rib-eye steak salt and freshly ground black pepper, to taste

16g (2 tbsp) barbecue spice 15ml (1 tbsp) olive oil TOMATO SALSA 1 cob of corn large handful cherry tomatoes, roughly chopped 1 medium tomato, roughly chopped 2 plum tomatoes, roughly chopped handful exotic tomatoes, roughly chopped 1 red chilli, seeded and chopped 1 small red onion, peeled and chopped 15ml (1 tbsp) apple cider vinegar

RIB-EYE STEAK WITH TOMATO SALSA

15ml (1 tbsp) balsamic vinegar 1 x 400g tin black beans, drained and rinsed salt and freshly ground black pepper, to taste HOW TO DO IT 1 For the steak, season the meat to taste with salt and freshly ground black pepper, and barbecue spice.

Grease a griddle pan with olive oil and place over high heat. Put the steak in the pan and grill until cooked to your liking, 4 – 6 minutes per side for medium-rare or 7 – 8 minutes for well done. Remove from heat and set aside to rest, about 5 – 10 minutes.

2 For the tomato salsa, place the cob of corn in the still-warm griddle pan and grill, turning continuously until slightly charred, about 10 minutes.

Remove from heat. Use a sharp knife to cut the kernels off the cob. Reserve the kernels and discard the cob.

3 In a medium bowl, mix the reserved kernels with the remaining salsa ingredients until well combined.

4 Serve the grilled steak with the tomato salsa alongside.

5 WITH 1

1 OF

TOMATO, KINGKLIP AND SWEET POTATO CURRY

TOMATO, KINGKLIP AND SWEET POTATO CURRY Serves 4 – 6 EASY 1 hr WHAT YOU NEED 15ml (1 tbsp) olive oil 2 leeks, chopped 2 garlic cloves, peeled and crushed 3cm fresh ginger, peeled and finely grated 30g (2 tbsp) red curry paste 3g (1 tsp) turmeric 125ml (½ cup) vegetable stock 1 x 400ml tin coconut milk 3 large orange sweet potatoes (600g), peeled and diced 4 large tomatoes, chopped 450g fresh kingklip fillets, cubed 80g fresh mangetout juice of 1 lime handful chopped fresh coriander + extra, to garnish brown rice cooked according to packaging instructions, to serve

HOW TO DO IT 1 Heat the olive oil in a medium pot over medium-low heat. Add the leeks and fry until soft, about 2 minutes.

Add the garlic, ginger, curry paste, turmeric, vegetable stock, coconut milk and sweet potato cubes. Stir until well combined. Increase the heat and bring to a boil. Continue to boil, about 15 minutes. Add the chopped tomatoes, kingklip and mangetout.

Reduce the heat and simmer, covered, until the fish is cooked through, about 15 minutes.

2 Remove from heat and add the lime juice and fresh coriander. Stir until well combined.

3 Garnish with fresh coriander. Serve with the cooked brown rice alongside.

5 WITH 1

UPSIDE-DOWN TOMATO AND BLUE-CHEESE TART Serves 6 – 8 EASY 1 hr WHAT YOU NEED 18g (4 tsp) salted butter 15ml (1 tbsp) olive oil 2 garlic cloves, peeled and crushed 50g (2 tbsp) honey + extra, to drizzle 4 large tomatoes, sliced into 1cm-thick rounds leaves of a handful fresh thyme sprigs + extra sprigs, to garnish flour, to dust 1 x 400g packet store-bought puff pastry, defrosted 150g Gorgonzola/blue-mould cheese HOW TO DO IT 1 Preheat the oven to 200˚C. Place the butter and olive oil in an ovenproof skillet with a diameter of 26cm. Place over medium heat until the butter has melted. Add the garlic and fry until soft, about 3 minutes. Add the honey and cook until heated through.

Arrange the tomato rounds over the bottom of the skillet.

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AUGUST 2018

Sprinkle with fresh thyme. Cook until fragrant, about 3 minutes. Carefully turn the tomato rounds and cook on the other side until soft, another 3 minutes. Remove from heat and set aside until needed.

2 Roll the puff pastry out onto a clean, lightly floured work surface. Drape the pastry over the tomato slices in the skillet. Gently fold and tuck the overlapping pastry around the edge of the skillet. Bake in the preheated oven until the pastry turns golden brown, about 30 – 40 minutes.

3 Remove from oven and set aside to cool slightly. When cool enough to touch, turn the tart out onto a plate.

Cover with a serving dish and flip once more to reveal the tomatoes.

Arrange chunks of Gorgonzola/bluemould cheese on top. Drizzle with honey. Garnish with thyme sprigs.

UPSIDE-DOWN TOMATO AND BLUE-CHEESE TART

5 WITH 1

RUSTIC TOMATO-CHILLI JAM WITH FIOR DI LATTE Makes 1kg EASY 1 hr 30 mins WHAT YOU NEED 1 onion, peeled and chopped 2 garlic cloves, peeled and crushed 8g (1 tbsp) cumin seeds 600g plum tomatoes, roughly chopped 600g Rosa tomatoes, roughly chopped 150g white sugar 3g (1 tsp) cayenne pepper 30ml (2 tbsp) apple cider vinegar 200g pitted Kalamata olives, drained handful fresh basil, roughly chopped 1 fresh ciabatta loaf, to serve 3 x 150g tubs fior di latte cheese (find at woolworths.co.za), to serve HOW TO DO IT 1 Place the chopped onion, garlic, cumin seeds, tomatoes, sugar, cayenne pepper and apple cider vinegar in a large pot. Fry over medium-high heat until the tomatoes have broken down and the sugar has dissolved. Reduce the heat and simmer, uncovered, until the mixture has thickened to a jam consistency, about 1 hour and 30 minutes. Remove from heat and add the olives and freshly chopped basil. Stir until incorporated well.

Set aside until needed.

2 Cut the ciabatta into thick slices and place in a hot griddle pan.Grill the slices until slightly charred, about 1 – 2 minutes per side.

3 Serve the tomato-chilli jam with the balls of fior di latte. Enjoy with slices of grilled ciabatta alongside.

RUSTIC TOMATO-CHILLI JAM WITH FIOR DI LATTE

PROMOTION

Fruity fix

S

tudies have shown that yoghurt consumption is associated with improved nutrition and overall metabolic profiles in adults.

What’s more, consuming a diet that’s rich in plant foods provides a healthy dose of phytochemicals for an added health kick.

Fruit and vegetables contain an abundance of phenolic compounds, terpenoids and natural antioxidants, which have all been associated with the protection from and treatment of conditions like hypertension.

BERRIES Having three or more servings of blueberries or strawberries per week is shown to improve heart health. A large study conducted among women aged 25 – 42 years showed that participants who regularly ate these berries were 34% less likely to suffer from a heart attack than those who didn’t consume them often enough. Get your daily dose

of delicious berries with Clover Fruits of the Forest Mixed Berry Yoghurt.

APRICOTS Apricots are a great source of vitamins A and C, as well as dietary fibre. Apricots are also a good source of lycopene, a phytochemical that has been shown to slow down the ageing process, improve skin health and reduce abnormal cell growth in prostate cancer.

Be sure to get your fix with Clover Fruits of the Forest Apricot Yoghurt.

GRANADILLA Granadillas are definite powerhouses of nutritious vitamins and minerals like

vitamins A and C, as well as potassium. Granadillas are also loaded with dietary fibre, which is essential for a healthy gut. What’s more, a diet that is high in fibre will help regulate blood sugar and maintain a healthy weight.

Enjoy all of these benefits with Clover Fruits of the Forest Granadilla Yoghurt.

Creamy and delicious, the Clover Fruits of the Forest range is low in fat and contains 10 vitamins! As an added bonus, it’s packed with the goodness of crunchy fruit pieces in every bite.

FH8602/08/18 Photographs iStock and supplied

Tucking into a tub of Clover’s delectable Fruits of the Forest yoghurts is more than just a treat. Packed with fresh fruit, this delicious range contains various health benefits to give you a boost this winter

Clover Classic Custard,

the taste that

takes you back

Clover Classic Custard is creamy, smooth and delicious.

It’s made with a unique recipe and is also a source of Vitamins A, B2 and D.

Made with love.

TREND OF THE MONTH

French-fry cookies

RECIPE AND STYLING BY NOMVUSELELO MNCUBE PHOTOGRAPH BY DYLAN SWART

FRENCH-FRY COOKIES If you don’t have a corrugated knife, crinkle cutter or a mandoline slicer, use a paring knife and make yourself a French fry-shaped template to cut strips out of the dough Makes 40 EASY 40 mins WHAT YOU NEED COOKIES cake flour, to dust 250g store-bought cookie dough of your choice STRAWBERRY COULIS 60ml (¼ cup) water 60g white sugar 250g fresh strawberries, roughly chopped LEMON DIP 80g cream cheese, at room temperature 110g (⅓ cup) store-bought lemon curd HOW TO DO IT 1 For the cookies, preheat the oven to 180˚C. Line a baking sheet with baking paper. Set aside.

2 On a lightly floured work surface, roll the cookie dough out to 0,5cm in thickness. Using a corrugated knive, crinkle cutter or a mandoline slicer, cut 40 strips, each

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AUGUST 2018

measuring 13 x 1cm, out of the dough. Arrange the strips of dough on the prepared baking sheet.

Bake in the preheated oven until golden brown, about 10 minutes. Remove from oven and set aside until completely cooled.

3 For the strawberry coulis, place all of the ingredients in a small pot over medium-high heat.

Bring to a boil until the strawberries have broken down, about 10 minutes.

Remove from heat and set aside to cool slightly, about 10 minutes. Using a stick blender, blitz the mixture until smooth.

Transfer to a small bowl and set aside.

4 For the lemon dip, place all of the ingredients in a bowl. Mix until combined.

5 Serve the Frenchfry cookies with the strawberry coulis and lemon dip alongside.

Double the goodness.

Double the happiness.

Clover Duo is the perfect fusion of two kinds of delicious: dairy and fruit juice, and is a source of calcium and vitamins A, B, C, D and E. Get the best of both for your family.

Made with love.

RETROSPECTIVE

back in time Same month, different year… we dust off our August issues as far back as 20 years ago to glimpse (and sometimes giggle) at what was trending then – and might even be back again!

The more things change, the more they stay the same… we think this to be especially true of the layer cake! It’s a guaranteed showstopper every time. And what makes this grande dame of tea parties, christenings and birthdays all the more intriguing is the seemingly endless array of “guises” she has… from classic buttercream icing and vanilla sponge to the ever-alluring Black Forest – it’s clear that if you can dream it, you can definitely layer it! In this decadent spread, Karen Short – co-founder of the Joburgbased event management company, By Word of Mouth – thought out of the (cake) box with her Asian coconut and pear creation with coconut ginger icing. Topped with fortune cookies and bedecked in 22-carat edible gold leaf, this stunning confection is what every high tea needs. Kimono optional.

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AUGUST 2018

10 years ago

Compiled by Andrea Pafitis-Hill

20 years ago

Oh là là… le soufflé! Like a temperamental lover, its rise or fall can cause hearts to soar or plummet.

Indeed, many a home cook still goes by the philosophy of “only the brave” when it comes to taking on this mystical little dish. Here, chef and former F&HE editor, Angela Richardson, encouraged readers to cast their fears aside with clear and straightforward steps to ensure soufflé success every time… surely the image of her light and billowy chocolate soufflé proudly towering above its ramekin is temptation enough to give it a try? Still hesitant? Here are some added words to the wise: ensure your oven has reached the required temperature before placing the soufflés in it; always place the soufflés on the lowest rack position in your oven (but not on the bottom of your oven, otherwise they will burn); and never open the oven while they’re baking! Oh, and one last bit of enouragement: in the words of poet Erin Hanson, “And you ask ‘What if I fall?’ Oh, but my darling, ‘What if you fly?’”

THE WEEK AHEAD

AND A DRINHOT K

7 dishes 7 DAYS

Your one-stop, one-shop dinner inspiration! Each month, we’ll lighten your load with a menu for a week in one basket RECIPES AND STYLING BY SARAH DALL PHOTOGRAPHS BY MYBURGH DU PLESSIS

SCHOOL-NIGHT DINNERS Teriyaki rib-eye pork steaks with stir-fried vegetables Grilled endive and walnut salad Home-made meatballs in Napoletana sauce Carrot and ginger soup

IT’S THE WEEKEND, BABY! Chicken and mushroom pot pies Lamb knuckle and apricot stew Chai hot toddy Date and walnut self-saucing pudding

3 OF

TERIYAKI RIB-EYE PORK STEAKS WITH STIR-FRIED VEGETABLES

VINAIGRETTE 100ml olive oil zest and juice of 1 lemon 2g (1 tsp) mild English mustard 8g (1 tsp) honey 8g (2 tbsp) fresh parsley, chopped

WHAT YOU NEED PORK STEAKS 50ml teriyaki sauce 25g (1 tbsp) honey 1 garlic clove, peeled and crushed 15g (1 tbsp) fresh ginger, peeled and grated 1 red chilli, seeded and finely chopped 2 x 200g rib-eye pork steaks STIR-FRIED VEGETABLES 15ml (1 tbsp) sesame oil 100g butternut, spiralised ½ red onion, peeled and finely sliced 10 mangetout, cut in half 2 bok choi, cut in half lengthways 60

GRILLED ENDIVE AND WALNUT SALAD Any leftover honey from this recipe can be used in the chai hot toddy on page 64, as well as in the teriyaki rib-eye pork steaks alongside. The remaining ½ of the red

AUGUST 2018

WHAT YOU NEED SALAD 3 endives, cut in half lengthways ½ red onion, peeled and finely sliced 4 radishes, finely sliced 100g walnuts, toasted 100g Gorgonzola, crumbled

2 OF

Any leftover honey from this recipe can be used in the chai hot toddy on page 64, and in the grilled endive and walnut salad alongside. The remaining ½ red onion can also be used in the grilled endive and walnut salad. Any leftover ginger can be used in the soup on the facing page Serves 2 EASY 30 mins

HOW TO DO IT 1 For the pork steaks, place the teriyaki sauce, honey, garlic, ginger and chilli in a large bowl. Whisk until well combined. Add the rib-eye pork steaks and set aside to marinate, about 20 minutes.

2 Heat a griddle pan over high heat. Place the steaks in the pan and grill until slightly pink in the centre, about 3 – 5 minutes per side. Use a basting brush to spread leftover marinade over the steaks as they grill.

Remove from heat and set aside until needed.

3 For the stir-fried veggies, heat the sesame oil in a large frying pan over medium heat. Add the vegetables and fry until cooked, about 5 minutes.

4 Serve the rib-eye pork steaks with the stir-fried vegetables alongside.

GRILLED ENDIVE AND WALNUT SALAD

TERIYAKI RIB-EYE PORK STEAKS WITH STIR-FRIED VEGETABLES

onion can also be used in the teriyaki rib-eye pork steaks. Any leftover parsley from this recipe can be used in the home-made meatballs in Napoletana sauce alongside, and any leftover walnuts from this recipe can be used in the self-saucing pudding on page 65 Serves 2 EASY 20 mins

HOW TO DO IT 1 For the salad, heat a griddle pan over high heat.

Place the endives cut side down in the pan and grill until slightly charred, about 1 minute. Set aside.

2 For the vinaigrette, place all of the ingredients in a small bowl. Whisk until well combined. Set aside.

3 To serve, place the grilled endives in a salad bowl.

Arrange the sliced red onion, radishes, toasted walnuts and crumbled Gorgonzola on top. Pour the vinaigrette over the salad.

Serve immediately.

HOME-MADE MEATBALLS IN NAPOLETANA SAUCE Any leftover parsley from this recipe can be used in the grilled endive and walnut salad alongside Serves 4 EASY 1 hr

THE WEEK AHEAD

MEATBALLS 2 garlic cloves, peeled and crushed 1 onion, peeled and grated 500g lean beef mince 2g (1 tsp) ground coriander 2g (1 tsp) hot English mustard 8g (1 tbsp) tomato sauce 12g (3 tbsp) fresh parsley, roughly chopped + extra, to garnish salt and freshly ground black pepper, to taste 30ml (2 tbsp) olive oil 100g Parmesan/Grana Padano, grated fresh wholewheat spaghetti cooked according to packaging instructions, to serve (optional)

CARROT AND GINGER SOUP

HOW TO DO IT 1 For the Napoletana sauce, place the 3 minced garlic cloves and the roughly chopped onion, along with the remaining sauce ingredients in a medium pot. Bring to a gentle simmer over medium heat until the tomatoes start to break down, about 1 hour.

Remove from heat and set aside to cool slightly.

Transfer the mixture to a blender and blitz until smooth. Set aside.

2 For the meatballs, preheat the oven to 180°C. Place the 2 crushed garlic cloves and the grated onion, along with the remaining meatball ingredients in a large bowl.

Using your hands, knead the mixture until well combined. Use a large tablespoon to scoop dollops of the mixture. Roll each spoonful between the palms of your hands to form a ball. Repeat until all of the mixture has been used.

3 Heat the olive oil in a large frying pan over medium heat. Add the meatballs in batches and brown on all sides, about 5 minutes per batch. Transfer the meatballs to an ovenproof skillet. Pour the Napoletana sauce over the meatballs.

Sprinkle with grated Parmesan/Grana Padano.

Bake in the preheated oven until the meatballs are cooked, about 30 minutes.

HOME-MADE MEATBALLS IN NAPOLETANA SAUCE 1 OF

WHAT YOU NEED NAPOLETANA SAUCE 3 garlic cloves, peeled and minced 1 onion, peeled and roughly chopped 2 x 400g tins chopped tomatoes 5 sprigs fresh basil 12g (1 tbsp) white sugar 6g (1 tsp) salt

4 Remove from oven and garnish with chopped parsley. Serve with wholewheat spaghetti, if desired.

CARROT AND GINGER SOUP Any leftover ginger from this recipe can be used in the teriyaki rib-eye pork steaks on the previous page, and any leftover thyme from this recipe can be used in the chicken and mushroom pot pies on the next page, as well as in the lamb knuckle stew on page 63 Serves 4 EASY 40 mins

2 OF

WHAT YOU NEED 15ml (1 tbsp) olive oil 1 onion, peeled and sliced 1 garlic clove, peeled and crushed 15g (1 tbsp) fresh ginger, peeled and grated 2g (1 tsp) smoked

chilli flakes 500g carrots, peeled and sliced 500ml (2 cups) vegetable stock salt and freshly ground black pepper, to taste fresh thyme, to garnish salt flakes and freshly ground black pepper, to garnish HOW TO DO IT 1 Heat the olive oil in a medium pot over low heat.

Add the onion and fry until soft, about 5 minutes. Add the garlic, ginger and chilli flakes. Increase the heat and fry until fragrant, about 2 minutes. Add the carrots and vegetable stock.

Simmer over medium heat until the carrots are cooked through, about 20 minutes.

Remove from heat and set aside to cool slightly.

2 Transfer the mixture to a blender. PurĂŠe until smooth.

Season to taste.

3 Garnish with fresh thyme, and sprinkle with salt flakes and freshly ground black pepper. Serve immediately.

THE WEEK AHEAD

CHICKEN AND MUSHROOM POT PIES Any leftover thyme from this recipe can be used in the carrot and ginger soup on the previous page, as well as in the lamb knuckle and apricot stew on the facing page Serves 4 EASY 45 mins WHAT YOU NEED 27g (2 tbsp) salted butter 30ml (2 tbsp) olive oil 3 leeks, finely chopped 250g button mushrooms, sliced

leaves of 4 fresh thyme sprigs 1 bay leaf 18g (2 tbsp) cake flour 500ml (2 cups) fullcream milk 1 large (1,6 – 2,2kg) roasted chicken, shredded salt and freshly ground black pepper, to taste 250g store-bought puff pastry, defrosted 1 large egg, lightly beaten HOW TO DO IT 1 Place the butter and olive oil in a large frying pan and melt over medium heat.

Add the chopped leeks, mushrooms, thyme leaves and bay leaf. Sauté until fragrant, about 5 minutes.

Add the cake flour and stir to form a roux.

2 Slowly add the milk, stirring vigorously until the mixture is smooth.

Increase the heat and bring to a gentle simmer, stirring continuously, until the mixture has thickened, about 10 minutes. Add the shredded chicken and season to taste.

3 Preheat the oven to 200°C. Spoon the chicken mixture into 4 ovenproof

ramekins with a diameter of 8cm each. Set aside.

4 Roll the puff pastry out onto a clean work surface. Cut 4 rounds, each measuring 8cm in diameter, out of the pastry dough. Brush the edges with the beaten egg before covering each ramekin with a pastry round. Use a fork to crimp the edges and prick a hole in the centre of each pastry lid. Brush the tops with the beaten egg. Bake in the preheated oven until the pastry lids turn golden brown, about 20 minutes.

Serve warm.

CHICKEN AND MUSHROOM POT PIES

cook’s tip This recipe can also be made into a large pie. Simply swop out the ramekins for a 26cm-diameter round or square pie dish and continue according to the recipe instructions.

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AUGUST 2018

THE WEEK AHEAD

LAMB KNUCKLE AND APRICOT STEW Any leftover thyme from this recipe can be used in the carrot and ginger soup on page 61, as well as in the chicken and mushroom pot pies on the facing page Serves 4 EASY 2½ hrs WHAT YOU NEED 60ml (Ÿ cup) sunflower oil 800g lamb knuckles, lightly dusted with flour 1 onion, finely chopped 2 garlic cloves, peeled and crushed 3 celery stalks, diced 3 carrots, peeled and diced leaves of 4 fresh thyme

sprigs + extra sprigs, to garnish 2 x 400g tins chopped tomatoes 250ml (1 cup) red wine 250ml (1 cup) lamb stock 100g dried Turkish apricots salt and freshly ground black pepper, to taste brown rice cooked according to packaging instructions, to serve (optional) HOW TO DO IT 1 Heat the sunflower oil in a large frying pan over medium heat. Add the dusted lamb knuckles in

small batches and brown on all sides, about 2 minutes per batch. Using a slotted spoon, remove the lamb knuckles from the pan.

Transfer to a plate and set aside until needed.

2 Pour the oil that is left in the frying pan into a large stove-to-oven casserole dish. Add the chopped onion, garlic, celery and carrots. Fry until the onion is soft and translucent, about 5 minutes. Add the thyme, chopped tomatoes, red wine, lamb stock and browned lamb knuckles.

Simmer, covered, about 1 hour. Add the dried

apricots and continue to cook until the lamb knuckles are cooked and tender, about 1 hour.

3 Remove the meat from the casserole dish and set aside. Continue to simmer over medium heat until the sauce has thickened, about 10 minutes. Return the lamb knuckles to the casserole dish. Season to taste.

4 Garnish with fresh thyme sprigs. Serve with cooked brown rice alongside, if desired.

LAMB KNUCKLE AND APRICOT STEW

FOODANDHOME.CO.ZA AUGUST 2018

63

THE WEEK AHEAD

Citrus AT ITS VERY BEST! CHAI HOT TODDY

CHAI HOT TODDY Any leftover honey from this recipe can be used in the rib-eye pork steaks on page 60, as well as in the endive and walnut salad on the same page Serves 2 EASY 10 mins WHAT YOU NEED 1 chai teabag 500ml (2 cups) water 30ml (2 tbsp) whisky 1 cinnamon quill, broken into 3 pieces 64

1 ClemenGold mandarin, cut into 6 rounds 25g (1 tbsp) honey HOW TO DO IT 1 Place all of the chai hot toddy ingredients in a medium pot over medium heat. Warm the mixture until just simmering and fragrant, about 2 minutes. Remove from heat.

2 Serve the chai hot toddy in heatproof glasses. Add a few pieces of the flavouring ingredients to each serving.

AUGUST 2018

A ClemenGold mandarin is like nothing on earth – nature’s super-healthy, on-the-go snack.

Expect an unparalleled combination of flavour, juiciness and that aweinspiring, sun-ripened, bright orange glow. It’s also virtually seedless and super-easy to peel.

AVAILABLE EXCLUSIVELY AT WOOLWORTHS.

THE WEEK AHEAD

DATE AND WALNUT SELF-SAUCING PUDDING Any leftover walnuts from this recipe can be used in the grilled endive and walnut salad on page 60 Serves 6 EASY 45 mins WHAT YOU NEED DATE AND WALNUT BASE 180g self-raising flour 2g (1 tsp) ground cinnamon 160g brown sugar 50g salted butter, melted 180ml full-cream milk 155g (1 cup) dried pitted dates, finely chopped

40g salted butter 100g walnuts, roughly chopped warm custard, to serve (optional) HOW TO DO IT 1 For the date and walnut base, preheat the oven to 180°C. Whisk the flour, ground cinnamon and 160g brown sugar together in a large bowl. Fold in the 50g melted butter and milk. Add the chopped dates and stir until well combined.

2 Pour the batter into an ovenproof bowl (about

29cm diameter x 20cm height), filling the bowl up to ž of the way. Set aside.

3 For the sauce, place the boiling water, 125g brown sugar and 40g butter in a small pot. Bring to a boil over medium heat. Remove from heat and pour the sauce over the back of a metal spoon onto the date and walnut base. Top with the chopped walnuts.

4 Bake in the preheated oven, about 30 minutes.

5 Serve with the custard alongside, if desired.

SAUCE 250ml (1 cup) boiling water 125g brown sugar

DATE AND WALNUT SELF-SAUCING PUDDING

FOODANDHOME.CO.ZA AUGUST 2018

65

CULINARY TRAVEL

THE MANOR HOUSE DATES BACK TO THE 1800S AND IS A TESTAMENT TO FANCOURT’S LASTING LEGACY

en route TO GREATNESS

The Garden Route has long been hailed as the playground for local travellers. Yet, in recent years, this coastal strip has become a unique culinary journey for those with a taste for adventure.

Rosanne Buchanan spent a leisurely few days at one of the region’s luxurious destinations – Fancourt in George – where she savoured the estate’s reinvigorated cuisine PHOTOGRAPHS BY GRACE HARRISON

CULINARY TRAVEL

T

Photograph of Pieter Dros by Melanie Maré

FANCOURT SALES AND MARKETING DIRECTOR, PETER DROS

THE FANCOURT LEGACY It all started in the early 1800s when Henry Fancourt White built his home, Blanco House – now the exclusive Manor House – on the Fancourt grounds. During that time, he was an engineer who worked on building the Montagu Pass over the Outeniqua Mountains. Although Henry started out as a wealthy man, he died poor due to the economic depression in 1860. After his death, the estate was auctioned off. Having had three owners since then, the property was eventually purchased

by Henry’s son, Ernest Montagu White. He spared no expense on updating the venue, tailoring it to his taste. However, tragedy struck when Ernest hosted his half-sister and her friend – after foraging for mushrooms on the property grounds, they all succumbed to poisoning. Once more, the estate exchanged hands a few times, until 30 years later when it was bought by local brain surgeon Dr Roland Krynauw, who restored the manor to its former glory. In 1969 the estate was bought by Andrea and Helene Pieterse, who turned it into a grand hotel; and today, it is proudly owned by Dr Hasso and Sabine Plattner.

he Garden Route food scene is constantly evolving as suppliers and top destinations, like the Fancourt hotel and estate in George, collaborate to showcase what Fancourt’s executive chef, Desmond Morgan, refers to as our country’s unique “South Africanism”. With that said, Fancourt has always been on the map thanks to its stunning location.

So, naturally, after being lucky enough to have tasted a few exceptional creations by their former executive chef, Viktor Malek, I was thrilled to go back. And may I just say, when it comes to exploring this beautiful estate, one thing is for sure: there’s so much more to Fancourt than golf.

and Marketing Director, Peter Dros.

This has led the direction of Fancourt to take on a new angle. Peter explains their marketing shift: “It’s about the food, the events, and keeping guests and members happy with offerings like Sundowner Fridays, Mom’s Night Off, Whisky Wednesdays…”.

In the spirit of this new approach, Fancourt’s Hotel Manager, Fisani Mncube, adds: “Pulitzer Prizenominated poet Maya Angelou said, ‘I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel’. Therefore, we are all about the experience – making it worthwhile, making it count and making it memorable.”

With that said, Fancourt is also a gourmand’s playground with four different restaurants on-site.

FIRST IMPRESSIONS To any novice traveller, the simple pleasure of a hotel stay is enough to create fond memories for years to come, but for well-heeled explorers, there’s always the hope that they will encounter more than just a plush room or a picturesque view.

Today, guests crave lasting impressions and they’re curious about the places they visit – a fact that Fancourt has taken to heart. “A room is a room, but once you’re here, what are you going to do to make memories?” asks Fancourt’s Sales

ELEGANT AND TASTEFUL, THE FANCOURT HOTEL’S INTERIOR DESIGN EVOKES A CALMING AMBIENCE

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“One can go to Monet’s for bistro-style meals, The Club Lounge for typical pub grub, La Cantina for Italian and Henry White’s for classic dining,” Peter highlights.

SAVING GRACE The estate’s current owners, Dr Hasso and Sabine Plattner, are lauded for turning the business around when they

FISANI MNCUBE, FANCOURT’S HOTEL MANAGER, OVERSEES THE FOOD AND BEVERAGE DEPARTMENT AND GUEST ROOMS

saved Fancourt from liquidation in 1994 – pouring millions of Rands into developing the hotel and spa.

The turning point came when Sabine rebelled against the estate’s initial men-only golf legacy and strict business outlook. Today, her family values and attention to detail are part of the estate’s success.

At 613 hectares – triple the size of Monaco – the property boasts three award-winning golf courses and multiple residential developments. With that said, when it comes to the culinary aspect of the estate, Sabine’s “quality over quantity” approach shines through, and when she and her team realised that patrons weren’t enjoying Fancourt’s previous fine-dining offerings, they were quick to adapt – revamping and updating the space and menu of one of their leading restaurants, Henry White’s.

TRULY TALENTED The renovation started with executive chef, Desmond Morgan, who is the star of the show. Having worked at numerous luxury game lodges and leading five-star hotels, like the Belmond Mount Nelson Hotel in Cape Town and the Michelangelo and Saxon hotels in Johannesburg, Desmond claims his calling boils down to developing young chefs. “I’m here to groom, coach and allow their talents to grow,” he smiles.

From working with meat to making classic sauces and baking fresh breads, this versatile chef is clearly

LA CANTINA IS THE ITALIAN GEM OF THE CULINARY OFFERINGS AT FANCOURT

Price is correct at the time of print and is subject to change without prior notice

DINING AT MONET’S IS ENHANCED

BY A BEAUTIFUL VIEW OF THE OUTENIQUA MOUNTAINS

passionate about his vocation, and his efforts have a motivating effect on the kitchen staff, too.

Living vicariously through his first mentor, chef Henry Jonkers – who believed that “your juniors must become better than you” – Desmond has given his sous chef at Henry White’s, Ewald Schulenburg, free rein to redesign the menu, which now boasts a light and healthy theme with loads of vegetarian options.

According to Ewald, the cuisine at Henry White’s is “classic with a modern touch” – featuring dishes made with fresh rose petals picked from the Fancourt gardens to cheese brought in from the Swartberg Mountains. “Supporting local suppliers and using fresh produce sourced from the area is paramount,” Ewald says.

As part of the revamp, the à la carte menu at Henry White’s changed to a prix fixe (set price) of R395, which includes a choice of starters, mains and desserts, as well as a soup, an amuse-bouche and a sorbet.

A NEW COAT Along with the updated menu came a brand-new look for Henry White’s.

Spearheaded by Knysna-based interior designer Jo Pieters, the refurbished space is designed according to a special heritage-inspired theme. The result is stylish yet unpretentious – a serene setting with soft greens and leaf motifs on the walls, which all signal a return to

CULINARY TRAVEL

THE CLUB LOUNGE IS IDEAL FOR PRE-DINNER DRINKS

nature. Also, what once was a 76-seater is now a 50-seater, which freed up enough space for Jo to add a welcoming lounge area.

THINGS TO COME Truly making his mark on the estate’s legacy, Desmond is breathing new life into the kitchens of Fancourt. Having already reopened the bakery – which had been closed for six years – he is also optimising the on-site butchery and is busy revamping the kitchens of the remaining three restaurants.

Desmond also has big plans to introduce more “themed” culinary experiences, which include a mobile Mexican food truck for golfers. Reinventing the poolside café’s menu and launching a fire-based outdoor restaurant is also on his list of things to do.

His motivation? Exploring the boundaries of experiential dining, one idea at a time.

ADDED ADVENTURES FOR THE GOURMANDS Fancourt has recently introduced a number of special-interest tours that include food-focused daytrips, like the Buffalo, Chocolate and Craft Beer Experience (a day set out to explore the intricacies of hand-made Belgian chocolate), the Garden Route Wine Tasting Experience and the Karoo Swartberg Food Experience, which offers visits to regional cheese farms and olive estates.

Visit fancourt.co.za for more information.

FANCOURT’S FIVE-STAR EATERY, HENRY WHITE’S, NOW BOASTS A MENU THAT CHANGES MONTHLY

MONTAGU STREET, BLANCO, GEORGE, WESTERN CAPE; 044-804-0000; FANCOURT.CO.ZA

SOUS CHEF EWALD SCHULENBURG (LEFT) AND EXECUTIVE CHEF DESMOND MORGAN

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UPCYCLED

LET’S GET CRAFTY

Want not? Waste not! We leave no stone unturned and no potential craft un-upcycled!

Keep your issues of Food & Home Entertaining (and your other favourite mags) within easy reach, thanks to these magazine holders made from recycled cereal boxes

BY SARAH-JANE WILLIAMS PHOTOGRAPHS BY KATELYN ALLEGRA

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what you need empty cereal boxes (large enough to fit a magazine) scissors ruler pencil corrugated cardboard sheet carpet knife adhesive spray coloured/scrapbook paper in hues/ designs of your choice craft/washi tape foam board/felt sheet

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how to do it...

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STEP ONE Use the scissors to neatly cut off the flaps that cover the opening of the cereal box.

Working on the back of the box, use a ruler to measure 10cm from left to right on the top. Mark this point using a pencil.

Measure 7cm up the right-hand side of the box, starting at the bottom-right corner.

Mark this point as well. Use the ruler and pencil to draw a straight line between the two markings. Repeat these steps on the front of the box, working on the left-hand side. Lastly, connect the two 7cm-markings by drawing a diagonal line with a ruler, crossing over the connecting side panel.

The aim is to create a shape that spans over three panels of the cereal box.

STEP TWO Use the scissors to cut along the lines, creating a slanted panel.

Place the cereal box flat-side down on a sheet of corrugated cardboard. Use the pencil to trace the shape of the box onto the cardboard. Flip the box and repeat on the other side. Use the carpet knife to cut the traced shapes out of the cardboard. These will be used to reinforce the sides of the cereal box. Measure the base of the box and cut a piece of cardboard large enough to fit this size. Spray one side of the cardboard cut-outs with adhesive spray. Stick the cut-outs to the inside of the box, making sure each piece is securely adhered.

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STEP FOUR Cut eight sheets of coloured/ scrapbook paper to fit the different panels of the box (two for each panel). This will be used to line the cereal box on the inside and cover the panels on the outside.

Spray the backs of each piece of paper with adhesive spray and carefully stick the pieces onto the cereal box. Get creative using different colours and designs.

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STEP THREE Use the carpet knife to trim any excess cardboard that is extending past the sides of the cereal box.

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STEP FIVE Stick strips of craft/washi tape around the edge of the box for a neat finish.

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STEP SIX Cut two panels of foam board/ felt to fit the base of the box. Use adhesive spray to stick the panels both on the in- and outside of the base. This will ensure that your magazine holder does not slip.

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STEP SEVEN To finish, arrange your copies of F&HE inside the magazine holder to show off your craft.

ta-da!

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RECIPE FEATURE

root to stem KOHLRABI | BEETROOTS | TURNIPS | ONIONS | CARROTS | PEA SHOOTS, PODS & FLOWERS

With the global shift towards healthier lifestyles, we are constantly looking for ways to improve our daily habits. Enter root-to-stem cooking – a culinary trend that has taken our kitchens by storm.

In this feature, we show you how to use fresh produce in all its glory, making once-discarded parts – like leaves, roots and peels – turn up on your plate in unexpected ways RECIPES AND STYLING BY CLAIRE FERRANDI ASSISTED BY KIARA DRAKE PHOTOGRAPHS BY DYLAN SWART

RECIPE FEATURE

TURNIP, ONION AND BEETROOT JAM WITH CHEESE AND CRISP BREAD The turnips give this jam a deeply earthy flavour, which works well with the cheese. However, if you don’t enjoy the taste of turnip, simply substitute it with another beetroot.

Any turnip, beetroot and onion leaves left over from this recipe can be used in the Asian bowls on page 77 Serves 6 – 8 EASY 1 hr + 1 hr, to cool WHAT YOU NEED JAM ½ onion, peeled and diced 1 garlic clove, peeled and minced 1 medium-large beetroot, scrubbed and grated + extra beetroot leaves and halves, to garnish 1 medium turnip, scrubbed and grated 125ml (½ cup) red wine vinegar 125ml (½ cup) water 90g white sugar salt, to taste

CHEESEBOARD three cheese varieties of your choice (we used Camembert, Brie and mature Cheddar) fresh nasturtium leaves and flowers, to garnish HOW TO DO IT 1 For the jam, place all of the ingredients in a medium pot and bring to a simmer over medium-low heat. Continue to simmer, stirring occasionally, until the beetroot and turnips are cooked through, about 20 – 30 minutes. Remove from heat and set aside to cool completely, about 1 hour. Store the cooled jam in a sterilized, sealed jar. It will keep for up to seven days when refrigerated.

2 For the crisp bread, preheat the oven to 180˚C. Line two baking sheets with baking paper. Place the wraps

on the baking paper and generously brush with the melted butter. Sprinkle with the sesame seeds and salt. Bake the wraps in the preheated oven until crisp and golden, 8 – 12 minutes. Keep a close eye on the wraps as they can burn easily. Remove from oven and set aside to cool completely. Once cooled, break the wraps into shards.

3 For the cheeseboard, arrange your cheese on a serving platter, along with the crisp bread. Spoon the jam into a ramekin or a small bowl and place it in the centre of the platter. Garnish with nasturtium leaves and flowers, as well as fresh beetroot leaves and halves.

CRISP BREAD 4 store-bought wraps 80g salted butter, melted black sesame seeds, to sprinkle (find at speciality delis, health stores and Asian supermarkets) salt, to taste

cook’s tip Add a twist to your cheeseboard with a selection of goat’s cheese. The rich flavour wil complement the jam and crisp bread perfectly.

TURNIP, ONION AND BEETROOT JAM WITH CHEESE AND CRISP BREAD

HOW TO DO IT 1 For the dressing, place all of the ingredients in a jug and whisk until well combined. Set aside until needed.

2 For the salad, use a pestle to smash the cucumber into large chunks. If you don’t have a pestle, use a heavy object like a heavy-based pan. Be careful not to smash the cucumber into a pulp. Transfer the cucumber chunks to a serving platter.

3 Cut the kohlrabi into thin slices and add it to the smashed cucumber.

Arrange the reserved leaves on top.

Scatter the pea shoots and flowers, green and purple mangetout and the peas over the kohlrabi leaves.

4 Give the dressing a quick stir before drizzling it over the salad. Garnish with dried chilli flakes. Serve immediately.

PAN-FRIED STEAK WITH CARROT LEAF-AND-PESTO BUTTER AND CARROT CRISPS Use leftover carrot tops from the mini carrot cakes on page 78 for the pesto Serves 2 EASY 1 hr

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WHAT YOU NEED BUTTER 100g salted butter, softened 2 handfuls carrot leaves, washed and finely chopped 60g (3 tbsp) basil pesto salt and freshly ground black pepper, to taste

PEA, KOHLRABI AND SMASHED CUCUMBER SALAD WITH ORANGE DRESSING

PEA, KOHLRABI AND SMASHED CUCUMBER SALAD WITH ORANGE DRESSING Smashing the cucumber into chunks adds an interesting texture to the salad. What’s more, you can use any leftover kohlrabi leaves from this recipe in the coconut and lemongrass Asian bowls with slow-cooked pork belly and flash-fried greens on the facing page Serves 4 – 6 EASY 30 mins WHAT YOU NEED DRESSING juice of 1 orange 30ml (2 tbsp) rice vinegar 30ml (2 tbsp) canola/mild olive oil

10g (1 tsp) tamarind paste (find at woolworths.co.za and pnp.co.za) 4g (½ tsp) garlic, peeled and minced 4g (½ tsp) ginger, unpeeled and finely grated salt and freshly ground black pepper, to taste SALAD 1 medium cucumber 1 kohlrabi, leaves reserved 2 large handfuls pea shoots (with flowers, if possible) 80g green mangetout 80g purple mangetout (optional) 150g fresh/frozen peas (defrosted, if frozen) dried chilli flakes, to garnish

CARROT CRISPS canola oil, to deep-fry 6 large carrots, scrubbed and shaved into ribbons using a vegetable peeler fine salt, to taste STEAK salt and freshly ground black pepper, to taste 500g beef prime rib/rump steak knob of salted butter extra-virgin olive oil, to fry HOW TO DO IT 1 For the butter, place the 100g softened butter, carrot leaves and pesto in a serving bowl. Stir until thoroughly combined. Season to taste.

Set aside until needed.

RECIPE FEATURE

COCONUT AND LEMONGRASS ASIAN BOWLS WITH SLOWCOOKED PORK BELLY AND FLASH-FRIED GREENS Use the turnip, beetroot and onion leaves left over from the jam recipe on page 75, as well as any leftover kohlrabi leaves from the pea, kohlrabi and smashed cucumber salad on the previous page for the flash-fried greens Serves 4 A LITTLE EFFORT 4 hrs WHAT YOU NEED PORK BELLY 1kg pork belly (bones intact) fine salt, to rub 180g Nestlé Caramel Treat pinch dried chilli flakes + extra, to garnish juice of 1 lime ½ garlic clove, peeled and minced 1cm fresh ginger, unpeeled and finely grated salt and freshly ground black pepper, to taste

COCONUT RICE 220g sushi rice 500ml (2 cups) water 200ml coconut cream juice of 1 lime 15ml (1 tbsp) rice vinegar 2cm piece lemongrass, finely grated salt, to taste FLASH-FRIED GREENS sesame oil, to fry 5 turnip leaves, cut into chunks 5 beetroot leaves, cut into chunks 5 kohlrabi leaves, cut into chunks ½ garlic clove, peeled and minced salt and freshly ground black pepper, to taste chopped onion leaves, to garnish HOW TO DO IT 1 For the pork belly, preheat the oven grill to high. Place the pork belly in a roasting tray. Rub the skin of the pork with a generous amount of fine salt and allow to rest, about 5 minutes.

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2 For the carrot crisps, heat the canola oil to 160˚C in a deep fat fryer or large, deep pot. Use a sugar thermometer to check the temperature of the oil if using a pot. Fry the carrot ribbons in batches until crisp, about 2 minutes per batch. Using a slotted spoon, remove the ribbons from the deep fryer or pot and place on paper towel to absorb excess oil. Season to taste.

3 For the steak, generously rub the meat with salt and freshly ground black pepper. Set aside. Heat a heavybased pan over medium-high heat.

Add a knob of butter and the olive oil, stirring occasionally until the butter has melted. Add the steak and fry until cooked to your liking; 2 minutes per side for rare, 3 – 4 minutes per side for medium and 4 – 5 minutes per side for well done. Remove from heat. Transfer the steak to a wooden board and set aside to rest, about 10 minutes.

4 Thinly slice the steak and top with the carrot leaf-and-pesto butter. Serve with the carrot crisps alongside.

PAN-FRIED STEAK WITH CARROT LEAFAND-PESTO BUTTER AND CARROT CRISPS

food for thought Most parts of edible plants are safe to consume. However, if you’re in doubt, a quick Google search will let you know if the leaf/stem/root of a specific fruit or veg is edible.

Not sure how to use your veggie offcuts? Add leftover leaves and stems to smoothies, pestos, soups and stir-fries!

The best way to embrace the root-to-stem trend is to grow your own fruit and vegetables, but if that isn’t an option, chat to your greengrocer about ordering your produce whole, or visit a local charity’s vegetable garden. You’ll find most charities are happy to help and will allow you to pick your own produce whole and straight out of the ground.

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RECIPE FEATURE

After 5 minutes, use paper towel to wipe the salt off the skin until dry.

2 Place the pork under the preheated grill, with the skin side facing up. Grill until the skin is puffed and crispy, about 10 – 15 minutes. Be sure to keep a close eye on the pork, as it may burn easily. Remove from oven and set aside. Reduce the oven temperature

to 170˚C. Once the oven is at 170˚C, return the pork belly to the oven and roast, about 2½ hours.

3 While the pork is roasting, combine the caramel, chilli flakes, lime juice, garlic, ginger and seasoning together in a bowl. Once the pork has been roasting for 2½ hours, remove from oven and brush the mixture over the

COCONUT AND LEMONGRASS ASIAN BOWLS WITH SLOW-COOKED PORK BELLY AND FLASH-FRIED GREENS

entire pork belly. Return to the oven and continue to roast for 10 minutes.

Remove from oven and brush again, repeating at 10-minute intervals for 40 minutes. Remove the pork from the oven. Set aside until needed.

4 For the coconut rice, rinse the sushi rice in a sieve until the water runs clear. Set aside. Bring the 500ml (2 cups) water to a boil in a medium pot over medium heat. Add the rinsed rice and bring to a boil. Continue to boil until all of the water has been absorbed by the rice. Remove from heat and set aside to cool, about 15 minutes. Combine the cooked rice with the remaining coconut rice ingredients. Set aside until needed.

5 For the flash-fried greens, heat a glug of sesame oil in a pan over high heat. Just before the oil starts to smoke, add the turnip, beetroot and kohlrabi leaves and flash-fry, about 1 – 2 minutes. Add the garlic and season to taste.

6 To serve, divide the coconut rice among 4 bowls. Top with slices of pork belly and the flash-fried greens.

Garnish with chopped onion leaves and a sprinkling of chilli flakes.

MINI CARROT CAKES WITH BUTTERMILK DRIZZLE Any leftover carrot tops from this recipe can be used in the pan-fried steak with carrot leaf-and-pesto butter and carrot crisps on page 76 Makes 24 EASY 1 hr 15 mins WHAT YOU NEED MINI CAKES 250ml (1 cup) canola oil 250g castor sugar 4 extra-large eggs, separated 60ml (¼ cup) full-cream milk 180g carrots, scrubbed and finely grated 100g walnuts, roughly chopped 240g cake flour 12,5g (2½ tsp) baking powder 2g (1 tsp) ground ginger 2g (1 tsp) ground cinnamon SYRUP juice of 2 lemons 50g castor sugar

RECIPE FEATURE

We picked our produce for this feature from the Rand Epileptic Employment Association (REEA) Foundation’s vegetable gardens in Craighall Park, Johannesburg. The REEA Foundation is a non-profit organisation that cares for adults with epilepsy and mild mental disorders.

The foundation does wonderful work, and it is well worth supporting their beautiful vegetable garden initiative – you’ll leave inspired and with a basket full of produce.

For more information, visit reea.org.za.

MINI CARROT CAKES WITH BUTTERMILK DRIZZLE

BUTTERMILK DRIZZLE juice of 1 lemon 30ml (2 tbsp) full-cream milk 100g cream cheese, microwaved on high for 45 seconds to soften 30g icing sugar 30ml (2 tbsp) buttermilk HOW TO DO IT 1 Preheat the oven to 170˚C. Grease two standard 12-hole muffin tins. Set aside until needed.

2 For the mini cakes, use a freestanding mixer or an electric handheld beater and whisk the oil and 250g castor sugar together in a bowl.

Add the egg yolks and the 60ml (¼ cup) milk. Continue to whisk until combined. Using a spatula, fold in the grated carrots and chopped walnuts.

Sift the flour, baking powder and

spices together in a separate bowl.

Fold the dry ingredients into the wet ingredients. Set aside until needed.

3 Place the egg whites in the bowl of a hand-held/free-standing mixer.

The bowl must be scrupulously clean and dry or the whites won’t reach full volume. Beat the egg whites on medium-high speed until very pale and fluffy, about 3 minutes. Fold ½ of the egg whites into the carrot mixture.

When fully incorporated, fold in the remaining ½. Be careful not to overmix.

4 Divide the mixture among the two prepared muffin tins. Bake in the preheated oven until a skewer inserted into the centres of the cakes comes out clean, about 8 – 12 minutes.

Remove from oven and set aside.

Allow the cakes to cool slightly in the tins, about 15 minutes. Remove from

tins and transfer the cakes to a wire rack to cool completely.

5 For the syrup, place the juice of 2 lemons and 50g castor sugar in a small pot. Bring to a boil over medium heat. Continue to boil, about 3 minutes. Remove from heat and set aside to cool, about 15 minutes.

6 For the buttermilk drizzle, whisk the juice of 1 lemon and 30ml (2 tbsp) milk along with the remaining drizzle ingredients together in a medium bowl. Set aside until needed.

7 Arrange the cooled cakes on a serving platter. Pour the syrup over the cakes and set aside until the cakes have absorbed most of the syrup, about 2 minutes. Pour the buttermilk drizzle over the cakes just before serving. Enjoy with leftover drizzle alongside, if desired.

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Queens OF CUISINE In celebration of Women’s Day on 9 August, we asked three of our favourite local queens of cuisine – Tamsin Snyman, Dorah Sitole and Anna Trapido – to each nominate a fellow foodie femme they admire and prepare a dish in honour of them

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Jack (or should we say, Jill) of all trades, Tamsin Snyman has an expansive list of culinary feats under her belt. A qualified food stylist, consultant and critic, she’s been in the industry for more than a decade.

She started out working alongside her late mother, Lannice Snyman, at their family-owned publishing business. Tamsin is also the chief executive officer (CEO) of the South African Barbecue Association and she runs a successful Hout Bay-based catering business, Bay Gourmet, which specialises in highend catering and event creation.

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TAMSIN SNYMAN RECIPE AND STYLING BY TAMSIN SNYMAN PHOTOGRAPHS BY BRUCE TUCK

RECIPE FEATURE

VELVETY CHOCOLATE ICE CREAM A tribute to Lannice Snyman Serves 8 A LITTLE EFFORT 1 hr + 4 hrs/overnight, to freeze

VELVETY CHOCOLATE ICE CREAM

WHAT YOU NEED 90g (¾ cup) cocoa powder 100g dark chocolate, roughly chopped 225g (1 cup) castor sugar 125ml (½ cup) freshly brewed coffee 500ml (2 cups) fresh cream 3 large egg yolks 50g (⅓ cup) chopped walnuts, toasted + extra whole nuts, to garnish fresh seasonal berries, to garnish fresh mint leaves, to garnish

“My mother, Lannice, will forever remain my greatest inspiration.

Growing up, I watched her work on building her legacy, from running a successful fine-dining restaurant to writing 14 bestselling cookbooks and convening the prestigious South African Restaurant Awards. After I finished school, I joined her company, Lannice Snyman Publishers, and together we produced niche market coffee-table cookbooks. In the end, my mother worked until the day she died, on Mother’s Day, in 2010.

The dessert I recreated is in honour of her. The coffee hit reminds me of her incredible strength, the subtle hint of sweetness reminds me of how kind she was to everyone she met, the nuts remind me of how “nutty” and funny she was during times of severe pressure and, lastly, the fresh, colourful berries are an ode to her incredible optimism for the future – always focusing on the way forward. Making this dessert keeps me inspired while attempting to continue my mother’s legacy and, in turn, impart some of her beauty and wisdom on to my lovely daughter, Trinity.”

HOW TO DO IT 1 Sift the cocoa powder into a medium saucepan. Add the chopped chocolate, castor sugar, coffee and ½ of the cream. Bring the mixture to a boil over low heat, stirring until smooth and well combined. Remove from heat and set aside until needed.

2 Using a free-standing mixer or an electric hand-held beater, whisk the egg yolks until pale and fluffy. Add the whisked yolks to the still-warm chocolate mixture. Beat the mixture until the yolks are incorporated well.

Set aside to cool, about 20 minutes.

3 Meanwhile, use a free-standing mixer or an electric hand-held beater to whisk the remaining ½ of the cream until soft peaks form. Reserve a ⅓ of the cream in the fridge until needed.

Fold the remaining cream into the cooled chocolate mixture.

4 Divide the mixture among 8 ramekins, glasses or serving bowls. Freeze until firm, about 4 hours or overnight.

5 Serve the ice cream with a dollop of the reserved freshly whipped cream.

Garnish with a small handful of toasted walnuts, fresh seasonal berries and fresh mint leaves.

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RECIPE FEATURE

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rained as a Cordon Bleu chef and a proud member of the renowned South African Chefs Association (SACA), Dorah Sitole is a force to be reckoned with. Best known for her recipe book, Cooking from Cape to Cairo: A Taste of Africa, which was named the Best African Cuisine Book during the Gourmand World Cookbook Awards of 2009, Dorah has also been lauded with the highly esteemed accolade of the South African Chefs President’s Award in 2006. Along with being an icon in the local food industry, Dorah is also a loving mother of three and grandmother of one.

DORAH SITOLE RECIPE AND STYLING BY DORAH SITOLE PHOTOGRAPHS BY ANNALIZE NEL

SPANISH CHICKEN A tribute to Gail Glover Serves 4 EASY 1 hr 15 mins WHAT YOU NEED 38g (Âź cup) cake flour 9g (2 tsp) smoked paprika 1g (1 tsp) dried oregano salt and freshly ground black pepper, to taste 8 chicken thighs 45ml (3 tbsp) olive oil 1 red onion, peeled and sliced 1 red pepper, seeded and roughly chopped 82

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2 celery stalks, sliced 300g button mushrooms, halved 250g okra, sliced (find at your local green grocer or at woolworths.com) 250g chorizo, sliced into thick rounds 300g baby potatoes, washed and cut in half widthways 2 carrots, peeled and julienned 1 x 410g tin whole, peeled tomatoes 190ml medium cream sherry 250ml (1 cup) chicken stock fresh oregano, to garnish samp cooked according to packaging instructions, to serve (optional)

HOW TO DO IT 1 Place the flour, paprika, oregano, and salt and pepper in a large bowl.

Add the chicken thighs and toss to coat thoroughly. Set aside.

2 Heat the olive oil in a large saucepan over medium heat. Add the chicken thighs and fry until golden brown, about 2 minutes per side. Transfer the chicken thighs to a plate. Set aside until needed.

3 Using the same saucepan, add the onion and fry until translucent, about 5 minutes. Add the red pepper, celery, mushrooms and okra.

RECIPE FEATURE

“My culinary career started at the Canned Food Advisory Service – a marketing division of a company named Metal Box – way back in 1980.

There, I met the lovely Gail Glover, who took me under her wing and coaxed me into the foodie I am today. When I started, I didn’t have any experience in cooking – I just had a notebook covered with magazine recipe cut-outs as ammunition – but Gail saw potential in me and, with her unwavering help, my culinary career was set on a trajectory of note!

Gail patiently taught me all of the fundamentals of cooking. Having been a home-economics teacher in her previous occupation, it came naturally to her to impart knowledge. She was a perfectionist who set very high standards, which I found myself emulating throughout my career.

I will forever be grateful to Gail for taking a chance on me and helping me build a lifelong career. The dish I have created in her honour is an adaptation of a recipe we published together in the Canned Food Cookbook – Ingemaakte Voedsel Kookboek during our time at the Canned Food Advisory Service. This recipe reminds me of her love for good food that is rich in flavour and cooked with quality ingredients.”

SPANISH CHICKEN

Cook until soft, about 5 minutes. Add the chorizo, baby potatoes, carrots and tomatoes. Continue to cook, about 5 minutes.

4 Return the chicken to the saucepan.

Add the sherry and chicken stock.

Simmer, covered, until the chicken is cooked, about 35 – 40 minutes.

5 Garnish with fresh oregano. Serve with the cooked samp alongside, if desired.

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GREEN CHUTNEY A tribute to Yasmin Alibhai-Brown Makes 250g (1 cup) EASY 15 mins WHAT YOU NEED zest and juice of 1 lime 4,5g (1 tsp) white sugar 3g (½ tsp) salt 30ml (2 tbsp) water 100g fresh coriander red chillies, to taste 3g (1 tsp) ground cumin 3g (½ tsp) ground fennel seeds 80g roasted cashew nuts HOW TO DO IT 1 Place all of the ingredients in a blender. Blitz until well combined.

2 Pulse the mixture to your preferred consistency – the chutney is delicious both smooth and chunky.

3 Serve as a dip, spread or condiment.

ANNA TRAPIDO RECIPE AND STYLING BY ANNA TRAPIDO PHOTOGRAPHS BY ANNALIZE NEL

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rained chef, broadcaster and cookbook author Anna Trapido has taken the local and international culinary scenes by storm. Best known for her award-winning book, Hunger for Freedom: The Story of Food in the Life of Nelson Mandela, Anna has also co-authored numerous publications like To the Banqueting House: African Cuisine – an Epic Journey, which scooped a gold medal in the Culinary History category at the 2006 World Gourmand Cookbook Awards.

Be sure to keep an eye out for her latest collaboration, Eat Ting: Lose Weight, Gain Health, Find Yourself, which she jointly wrote with Mpho Tshukudu.

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“Almost everyone has a writer they don’t know, but they wish they were friends with. Yasmin Alibhai-Brown is that person for me. Well-known as a political journalist in English newspapers, it is her beautiful memoire, The Settler’s Cookbook, that particularly appeals to me.

Cooking and eating from this book allows you to live in the moments Yasmin so beautifully penned down. My favourite recipe is for a coriander and cashewnut chutney, which I have made so many times – I don’t even have to follow the recipe anymore. At least, that’s what I thought. When I recently went back and checked the book, I discovered that the chutney I make is a slight adaptation of Yasmin’s! Somehow, my version has lost and gained a few ingredients.

In retrospect, I don’t know when I veered off Yasmin’s guidelines, but I love the version I have now. And by making it, I hope that in some way it, too, pays tribute to the resilience of the human spirit, just like her recipe has done for me.”

GREEN CHUTNEY

girl

POWER

Heading up the kitchens at the Saxon hotel, Jane-Therese Mulry and Candice Philip are making headlines as the first pair of female chefs to work side by side at this prestigious establishment

BY ANNA TRAPIDO PHOTOGRAPHS BY ANNALIZE NEL

JOBURG DINING

Q

unu and Grei – the Saxon hotel’s two spectacular eateries – are home to two equally spectacular ladies. With a host of accolades to fuel their success, Jane-Therese Mulry and Candice Philip have made their respective marks on the restaurant industry. Having set their sights on the Joburg culinary scene, local patrons are in for a treat when dining at the hands of this dynamic duo.

SAXON EXECUTIVE CHEF, JANE-THERESE MULRY (LEFT), AND HEAD CHEF OF GREI, CANDICE PHILIP, ARE TRANSFORMING THE SAXON’S CULINARY OFFERINGS WITH THEIR SIGNATURE APPROACHES TO ORGANIC AND MINIMALIST DINING

AN AUSSIE GIRL WITH A GREAT TASTE FOR AFRICA Heading up the kitchen at Qunu, Australian-born chef Jane-Therese Mulry has worked her way around the culinary world, with stints at Tasmania’s Cradle Mountain Lodge, The Siam hotel in Bangkok and Kenya’s Segera Retreat.

It was after a two-year stretch working for Marco Pierre White in London that she made her way to South Africa.

“I initially came here for a six-month sabbatical, but ended up staying for two years. I just love the lifestyle – South Africans don’t often recognise how

wonderful it is here,” Jane smiles.

During this time, she worked at the Steenberg and Belmond Mount Nelson hotels in Cape Town before plying her trade at the InterContinental Johannesburg O.R. Tambo Airport and Saxon hotels in Johannesburg.

However, her culinary adventure ended all too soon, as Jane decided to return to Australia. “But I missed SA… so here I am, back again. I clearly can’t stay away!” she laughs.

Her joy at being back on South African soil unmistakably shines through in her cooking. “I really love researching and educating myself on the indigenous ingredients found here.

I am fascinated by the range of local produce the country has to offer. Right now, I am obsessed with moringa leaves,” Jane enthuses.

Her interest in local produce is somewhat inspired by her passion for

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JOBURG DINING finding ways in which to create delicious food as part of a healthy lifestyle.

“I love working with superfoods – I find their potential in a fine-dining setting to be enormous and so underexplored. This is especially true of African superfoods,” she notes.

Jane’s eyes light up as she discusses the theme of health and its connection to Qunu’s offerings. “We run two parallel menus at the restaurant. Although we work a lot with ethically sourced, highquality meat on the one menu, I feel very strongly that vegan and vegetarian diners deserve equal attention and respect – so that is what we aim to do with our vegan menu,” she states.

Looking at the menu, Jane’s passion for her vegan offerings is clear. “It allows me to showcase the superb tastes that often take a backseat to meat in more conventional offerings,” she explains.

The hotel’s on-site vegetable garden is also a great source of inspiration for Jane, who likes to showcase its variety of produce across her menus. “The garden allows me to truly engage with the beauty of seasonality and local climatic conditions,” she muses. “We handpick the fresh produce every morning and cook with it throughout the day.”

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as Qunu and its sister restaurant, Grei, share its produce. “When it comes to the garden, we aren’t competitive – instead, the two restaurants are here to complement each other. If I’m in the garden and I’m about to pick the last produce of a particular crop, I’ll always go to Candice and say, ‘I’m thinking about using this. Do you need it?’ and she does the same for me. We don’t just grab all of the best stuff and leave the other team in the lurch,” she says.

In the end, Jane’s food philosophy and love for healthy, fresh produce take centre stage as she presents me with an exquisite plate of mushroom tartare served with an umami-rich mushroom pâté and a lovely hemp tabbouleh. The deep, velvety depth of flavour from the mushrooms offers an exciting contrast to the freshness of the tabbouleh – it’s the perfect combination. To add to that, she serves me a scrumptious melange of sorghum, kale and moringa, a dish that sees this wonderfully versatile ancient grain being lifted by moringa’s herbal, sweet, yet peppery flavour. Skilled, innovative and always exciting, Jane’s African feasts remain true to form and deliciously authentic.

MUSHROOM TARTARE WITH MUSHROOM PÂTÉ AND HEMP TABBOULEH – AN INNOVATIVE AND EARTHY OFFERING ON THE QUNU MENU

JOBURG DINING

SORGHUM , KALE AND MORINGA , ANOTHER OF THE SIGNATURE DELIGHTS AT QUNU

PROUDLY SOUTH AFRICAN Head chef of Grei, Candice Philip, explains that she left school with dreams of becoming an interior designer, but her well-placed neighbour at the time, chef Manfred Reinhart, suggested a holiday job at Gallagher Estate – and Candice agreed. It was love at first sight. “I enjoyed the energy and the camaraderie. I was only supposed to work there for a few weeks, but ended up staying for four years! From there on, I did my own thing for about six months, and then I joined the Saxon hotel in 2005. I’ve been here ever since,” Candice reminisces.

She concedes that, although it has been a long time, it went by in a wink.

“I have worked under some superb chefs here at the Saxon, including Rudi Liebenberg, Nancy Kinchela, David Higgs and Luke Dale-Roberts – I can’t imagine a better way to learn.”

With this invaluable experience backing her, Candice opened Grei in April this year. Situated in a space that was previously occupied by Luke Dale-Roberts – and David Higgs before him – Candice was involved in every aspect of the renovation.

Looking back, she smiles at her job well done. “It is lovely to be in a space that feels completely ours. I say ‘ours’

THE POACHED LANGOUSTINE WITH CURRIED VELOUTÉ AND BRONZE FENNEL IS THE PERFECT EXAMPLE OF CHEF CANDICE’S DESIRE FOR THE FOOD “TO SHINE AND SURPRISE” AT GREI

JOBURG DINING THE ASHANTI 67% CHOCOLATE MOUSSE WITH SMOKED WHISKEY JELLY AND CHARCOAL-INFUSED HONEYCOMB AT GREI IS A WORK OF ART

and not ‘mine’, because I work in a very collaborative way, and I truly believe my team and I did this together.

The name, Grei, loosely translates from Portuguese to ‘a society of people’, and that is what we are. We wanted to make a refreshing space that is understated and graceful,” Candice muses.

Since its makeover, the restaurant boasts far fewer tables than before.

A calming colour scheme adds to the dining experience, with predominantly grey tones creating a serene space that’s perfect for lengthy lunches and splendid dinners. “We wanted it to be quite minimalist – it allows the food to shine and surprise,” she grins.

This peaceful atmosphere spills over to the kitchen where it reflects Candice’s culinary style. “I believe calmness is what Grei is all about. If there is drama in the kitchen, it shows up in the food. That’s why I’m not one for ‘shouty’ environments – I think they rattle chefs and that’s when mistakes are made,” she states.

With that said, Candice’s hope is that good-quality, ethically sourced ingredients contribute to that sense of

WE WANTED IT TO BE QUITE MINIMALIST – IT ALLOWS THE FOOD TO SHINE AND SURPRISE. CANDICE PHILIP

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serenity. “With a menu as understated and elegant as ours, it is important to showcase the best ingredients at all times,” she emphasises.

Candice demonstrates this philosophy with a plate of plump poached langoustine. The sweet tail of tender flesh is flavoured with a hint of verbena and a lightly curried velouté.

She follows this culinary triumph with an intensely dark Ashanti chocolate mousse served with a smoked whiskey jelly and crisp, charcoal-infused honeycomb. The underlying sweetness and slight bite of the alcohol cuts through the bitter notes of the dark chocolate, creating a brilliant flavour combination that lingers long after the last bite.

To top it off, Candice lights a sliver of dried vanilla pod for a heavenly aroma.

“We burn this as a type of incense to enhance the dish. Because our decor is so calm, we have the space to add an aroma for an all-round sensory experience,” she concludes. And what a tantalising affair it is indeed!

36 SAXON ROAD, SANDHURST, JOHANNESBURG; 011-292-6000; SAXON.CO.ZA.

FH8611/08/18 By Vickie de Beer. Assisted by Lindy van Schalkwyk. Photo by Lee Schwagele of CRPhotographic.co.za

PROMOTION

Golden moments Whether enjoyed as a healthy snack or as a tangy twist to your favourite recipe, ClemenGold mandarins will add a burst of juicy flavour to your day ROASTED BEETROOT AND CLEMENGOLD SALAD WITH SAVOURY GRANOLA Serves 4 EASY 40 mins

CITRUS AT ITS BEST!

WHAT YOU NEED SALAD 3 golden beetroots, trimmed and scrubbed 3 candy-striped beetroots, trimmed and scrubbed 15ml (1 tbsp) extra-virgin olive oil 200g baby salad leaves 1 fennel bulb, thinly sliced 150g goat’s cheese, crumbled microherbs, to garnish (optional) fresh purple basil, to garnish (optional) GRANOLA 15g sesame seeds 20g each sunflower and pumpkin seeds 20g flaked almonds 10g salted butter 50g (2 tbsp) honey DRESSING 3 ClemenGold mandarins, peeled 22,5ml red wine vinegar 7g (1 tsp) Dijon mustard 5g (1 tsp) honey 25ml (5 tsp) extra-virgin olive oil salt, to taste HOW TO DO IT 1 For the salad, preheat the oven to 190°C. Place the golden and candy-striped beetroots in the centre of a large piece of foil.

Drizzle with the 15ml (1 tbsp) olive oil. Bring the sides of the foil together to form a parcel.

Place in a baking tray and roast in the preheated oven until the beetroots are soft and cooked through, about 30 – 35 minutes.

Remove from oven and set aside to cool slightly. Do not switch off the oven. Once cool to the touch, peel and quarter each beetroot.

Place the quarters in a large bowl.

Set aside until needed.

2 For the granola, line a baking tray with baking paper. Place the sesame, sunflower and pumpkin seeds on the prepared tray. Add the flaked almonds. Dot with the butter and drizzle with the 50g (2 tbsp) honey. Bake in the still-hot oven, stirring every 5 minutes, until golden, about 15 minutes.

Remove from oven and set aside until completely cooled. Once cooled, break the contents of the tray into smaller clusters.

3 For the dressing, segment 1 of the ClemenGold mandarins over a bowl to catch the juice. Reserve the segments. Using the same bowl, squeeze the juice out of the 2nd ClemenGold mandarin. Slice the 3rd ClemenGold mandarin into thin rounds. Set aside. Whisk 22,5ml of the ClemenGold mandarin juice together with the vinegar, mustard, 5g (1 tsp) honey and 25ml (5 tsp) olive oil. Season to taste.

4 To assemble, place the baby salad leaves on a serving platter.

Arrange the roasted beetroot, fennel and reserved ClemenGold mandarin segments and slices on top. Drizzle with the dressing and toss to coat. Top with the crumbled goat’s cheese and a sprinkling of the granola. Garnish with microherbs and fresh purple basil, if desired.

FOODANDHOME.CO.ZA JANUARY 2018 1 clemengold.com | @ClemenGold | Available exclusively at Woolworths

CAPE TOWN DINING

FOR THE LOVE

of the ocean Seafood hotspots in Cape Town never fail to amaze, especially when it comes to the hip and happening Bree Street eateries.

Chevaun Roux explores one such treasure, the bright blue SeaBreeze Fish & Shell – a grand space that will have you hooked after just one bite PHOTOGRAPHS BY BRUCE TUCK

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t did not take long for Capetonians – and other foodies around the globe – to recognise Bree Street as a burgeoning hub of excellent cuisine. From delicatessens offering innovative vegan products to freshly roasted coffee available on every corner, it was only a matter of time before someone added seafood to the mix.

Enter SeaBreeze Fish & Shell – a unique venture that’s dedicated to all things seafood.

Run by husband-and-wife duo, Alex and Ruth Grahame, SeaBreeze Fish & Shell is the pinnacle of their life’s work – the hero of a story peppered with hospitality experience and a love for exquisite food – especially that of the ocean.

Their journey began with a visit to Cape Town and falling in love with the city. Here, they discovered the need for accessible, good seafood.

“When we were here on holiday, we couldn’t find nice, mid-market places to enjoy delicious seafood,” Ruth says.

They were specifically on the lookout for a few key aspects: fresh, sustainable, well sourced and affordable produce.

“For us, it was about finding the contemporary version of traditional seafood restaurants – not the conventional idea of prawns with rice, chips and salad. It was more about how we can take the prawns and make them sing by highlighting their natural flavours, without dousing them in butter,” Alex adds.

CAPE TOWN DINING

They wanted to create modern seafood dishes without labelling them as fine dining and, most importantly, Alex and Ruth wanted to use local produce fresh from the icy Atlantic Ocean, which is right on Cape Town’s doorstep.

Previously, Alex and Ruth had lived and worked in their native Scotland, specifically in a charming fishing village called Gourdon in Aberdeenshire. Here, they took over an existing fish-and-chips shop, Hornblowers, and transformed it into an award-winning seafood restaurant and takeaway. As Alex puts it, in a village of 300 000 people, they were reeling in over 30 000 customers per year.

During this time, Alex and Ruth were able to get involved in the working side of Gourdon, all the while becoming more aware of the approach to and necessity for locally sourced, delicious seafood. Through this insight, they also realised that, by supporting local suppliers, they were concurrently contributing to the village’s community.

“We loved it, because our suppliers were our customers!” Alex laughs.

However, after moving to Cape Town, Alex and Ruth found sourcing local produce to be quite a challenge. Just as the case was in Scotland, all of the best produce is exported from Cape Town’s shores, leaving local restaurants clamouring to find quality seafood for their menus.

And so, the Grahames found themselves with the difficult task of building relationships in order to find the best of the best – an undertaking they quite brilliantly achieved while

setting up their restaurant and designing their menu, which is based on the couple’s passion for using seasonal produce fresh from the sea.

Why such fondness for seasonality?

To offer quality seafood to local patrons without breaking the bank, of course!

Also, by having a menu that relies solely on nature’s offerings, Alex and Ruth banished the idea that a specific dish has to be served all-year round, just because there’s a demand for it. When queried by patrons as to when certain seafood will become part of SeaBreeze’s offering, their response is clear and simple: “When we can find it fresh, we will put it on the menu and not ship it frozen from overseas.”

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RUM CANNONBALL

Back in the kitchen, it’s clear that Alex and Ruth perfectly complement each other, with their relationship flowing into the business with ease. This sense of calm spills over to the whole of SeaBreeze, creating a relaxing environment that welcomes any and all who step through its doors.

The unmistakably recognisable exterior, with its ocean-blue walls and white-painted logo, is fast becoming a trademark within the Cape Town dining scene. Once inside, the interior is reminiscent of seaside cottages where the ocean meets the sand: clean, white walls adjoining alternating blue panels, beautiful wooden finishes and modern light fixtures all create the perfect ambience in this tranquil space.

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Alex and Ruth both share a love for American movie director Wes Anderson’s film, The Life Aquatic with Steve Zissou, and have cheekily crafted the interior space with subtle references throughout. “The visual aspects, as well as the sense of humour found in the film, can be seen here and there,” Ruth grins. Alex adds, “The ocean and its implications are serious – and we recognise that – but the ocean is also fun, and we wanted to make sure that its fun side could be felt too.”

Anyone who is familiar with the film will be able to identify the mentions: a quote from the movie’s lead character, Steve Zissou, on the wall, the circular submarine-style windows, and the chilled-out rum bar

at the back of the restaurant. They’ve even crafted a special rum-inspired cocktail, the Rum Cannonball – a drink Steve reminisces about in the movie – as a tribute to the film.

Since launching the rum bar, Alex and Ruth have seen a powerful uptake from the public, with the sales of their rum cocktails and shooters exceeding expectations. They now offer eight cocktails and have 11 rums from around the globe to choose from.

At the heart of the restaurant is a magnificent oyster-and-MCC bar, laden with fresh oysters from Knysna, Saldanha Bay and Lüderitz (subject to availability, of course). The outdoor dining space spills out onto Bree Street and features individual tables, as well

CAPE TOWN DINING ONLINE BONUS!

FOR THIS ADDITIONAL RECIPE, VISIT FOODANDHOME.CO.ZA

as a 10-metre communal high-top dining table with built-in ice buckets.

Like the decor, the food exudes an elegant simplicity. With every dish, the flavours bounce off one another in perfect harmony – each ingredient complementing the next.

As I enjoy the pan-fried kob with pea and mint velouté, I revel in the silky smoothness of the velouté and the perfectly cooked fish.

Accompanied by delicious vegetables and set off by smoky chorizo, this dish makes for a splendid meal.

The style of cooking found at SeaBreeze is probably what I love most about this Cape Town gem, and something I feel everyone would value.

They’ve taken all-time favourites like beer-battered fish and chips, fishcakes, seafood pasta, and grilled fish and vegetables, and turned them into visual feasts and incredible taste sensations.

In the end, SeaBreeze fulfils all the goals Alex and Ruth set out to achieve: from creating an easy-going eatery to being an advocate for sustainability in the local fishing industry, all the while setting a standard that is unparalleled.

Thus, I think it’s safe to say SeaBreeze Fish & Shell is indeed making waves in Bree Street’s booming culinary scene.

213 UPPER BREE STREET, CAPE TOWN CITY CENTRE; 074 79 39 349; SEABREEZECAPETOWN.CO.ZA

PAN-FRIED KOB WITH PEA AND MINT VELOUTÉ

RUM CANNONBALL Makes 1 EASY 10 mins WHAT YOU NEED 12,5ml (2½ tsp) Bacardi Carta Blanca Superior Rum 12,5ml (2½ tsp) Havana Club Anejo 3 Year Old Rum 12,5ml (2½ tsp) Brugal Ron Blanco Especial Extra Dry White Rum juice of ½ lime 25ml (5 tsp) grenadine 2,5ml (½ tsp) Angostura bitters 50ml fresh pineapple juice 25ml (5 tsp) fresh passion fruit juice large handful ice cubes 12,5ml (2½ tsp) dark rum fresh mint leaves, to garnish lemon twist, to garnish HOW TO DO IT 1 Place the Bacardi Carta Blanca Superior Rum, Havana Club Anejo 3 Year Old Rum, Brugal Ron Blanco Especial Extra Dry White Rum, lime juice and grenadine in a cocktail shaker. Stir in the bitters and the fresh pineapple and passion fruit juice. Add two ice cubes and shake vigorously for 10 seconds.

2 Place the remaining ice cubes in a Copa de Balon glass. Fill the glass with the cocktail mixture. Slowly pour the dark rum over the back of a spoon into the glass to create a rum float. Garnish with fresh mint leaves and a lime twist.

MIXOLOGIST’S TIP A “rum float” is a bartending technique where liquor is skilfully poured onto a drink to form a distinctive layer.

APPLE-CRUMBLE CHEESECAKE Serves 10 EASY 2½ hrs + 4 hrs, to set WHAT YOU NEED CHEESECAKE FILLING 1kg smooth cream cheese, at room temperature 2 x 250g tubs crème fraîche 400g castor sugar 10ml (2 tsp) vanilla essence 8 large eggs APPLE TOPPING 4 Granny Smith apples, peeled and cored 50g unsalted butter 100g brown sugar 4g (1 tsp) ground cinnamon 50g sultanas

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cook’s tip To check if your cheesecake is ready, remove it from the oven and give it a light shake. If the filling wobbles, return the cake to the oven and bake for another 10 minutes.

APPLE-CRUMBLE CHEESECAKE

CRUMBLE 100g (⅔ cup) cake flour 100g rolled oats 100g brown sugar 100g salted butter, softened CHEESECAKE BASE 250g unsalted butter 2 x 200g packets Bakers Tennis Biscuits salted caramel sauce, to serve (visit foodandhome.co.za for recipes) HOW TO DO IT 1 For the cheesecake filling, place the cream cheese, crème fraîche, castor 96

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sugar and vanilla essence in a large bowl. Use a free-standing mixer or an electric hand-held beater and whisk the ingredients together on highspeed until smooth. Add the eggs one at a time, beating slowly between each egg. Set aside until needed.

2 For the apple topping, dice the peeled and cored apples into 1cm cubes. Set aside. Melt the 50g unsalted butter in a pan over medium heat. Add the apple cubes, brown sugar and cinnamon. Cook until fragrant, about 5 minutes. Stir in the sultanas. Remove from heat and set aside to cool slightly.

3 For the crumble, place the cake

flour, rolled oats and brown sugar in a bowl. Add the 100g softened butter and, using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs. Set aside until needed.

4 For the cheesecake base, preheat the oven to 160˚C. Grease and line a 30cm springform cake tin with baking paper. Set aside until needed. Melt the 250g unsalted butter in a pan over medium heat. Remove from heat and set aside. Place the biscuits in a blender and blitz until a fine crumb texture. Add the melted butter and pulse until incorporated well. Transfer the mixture to the prepared cake tin, pressing into the base.

5 Pour the cheesecake filling over the base. Bake in the preheated oven, about 45 minutes. Remove from oven and spoon the apple topping and crumble over the cheesecake.

Return to the oven and bake, about 30 minutes. Remove from oven and set aside to cool to room temperature, about 1 hour.

6 Transfer the cheesecake to the fridge to set, about 4 hours.

7 Remove the cheesecake from the springform cake tin. Serve with a drizzle of salted caramel sauce.

Trivia

TEST YOUR FOOD IQ

Compiled by Imka Webb. Photograph Fotolia

CLUE TO QUESTION 13

1 What is the fear of an empty glass called?

2 This expensive dessert is made from the saliva of the aerodramus bird.

3 Who created a beer bottle in the 1960s that could also be used as a brick to build sustainable housing?

4 Potatoes can absorb, reflect and even improve Wi-Fi signals. True or false?

5 Which famous British chef said: “You could probably get through life without knowing how to roast a chicken, but the question is, would you want to?�

6 How many cups of coffee are consumed around the globe on a daily basis?

7 This feel-good hormone is released when you think about your favourite food.

8 Who was the first member of The Beatles to follow a vegetarian diet?

9 What chemical compound did the Romans use as an artificial sweetener?

10 Which country consumes the highest amount of ice cream in the world?

11 Are bananas classified as a fruit, flower or herb?

12 In the time of the pharaohs in ancient Egypt, beer was the national currency, as well as a dietary staple in high demand. True or false?

13 What food item is the most shoplifted in the world?

14 Which fruit contains the most vitamin C per 100g: oranges or litchis?

FOR ANSWERS, TURN TO PAGE 108.

CARB CURB

EDAMAME BEANS Research has shown that consuming minimally processed soya-based foods like tofu, tempeh and edamame beans (immature soya beans) can reduce the risk of developing breast cancer. Despite seemingly conflicting views on soya and its relation to breast cancer, recent epidemiological studies have shown that post-diagnosis soya consumption can improve one’s prognosis, making it safe to enjoy for women who currently suffer from breast cancer, as well as breast cancer survivors. If you are a breast cancer patient, always consult your doctor before making any dietary changes.

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LIGHT AND COLOURFUL WINTER HARVEST SALAD

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CARB CURB

* Diabetes is a medical condition and the suggested recipe should not replace medical advice from your doctor. For diabetic recipe criteria, visit foodandhome.co.za

carb curb The world as we know it is becoming more carb conscious.

F&HE is casting our bread upon the waters, aiding you in this journey to making clever carb choices RECIPES AND STYLING BY CLAIRE FERRANDI PHOTOGRAPHS BY DYLAN SWART DIETARY ADVICE BY MARYKE GALLAGHER, RD SA (BSC DIET, MNUTR)

LIGHT AND COLOURFUL WINTER HARVEST SALAD Serves 6 EASY 1 hr 30 mins WHAT YOU NEED ROASTED BUTTERNUT 1kg butternut, cut into cubes large handful fresh thyme sprigs olive/canola oil, to drizzle salt and freshly ground black pepper, to taste PICKLED RED ONION ½ red onion, peeled and thinly sliced 60ml (¼ cup) red wine vinegar 80ml (⅓ cup) olive oil 4g (1 tsp) Dijon mustard salt and freshly ground black pepper, to taste

EDAMAME BEANS 1 x 400g packet frozen edamame beans (find at woolworths.co.za or Asian supermarkets) TO SERVE 100 – 200g baby spinach leaves 350g exotic tomatoes, cut in quarters and/or halves 100g roasted and salted almonds, roughly chopped edible flowers, to garnish (optional) fresh purple basil, to garnish (optional) lemon wedges, to serve HOW TO DO IT 1 For the roasted butternut, preheat the oven to 200˚C. Place the butternut cubes in a large roasting tray.

Toss with the thyme sprigs and drizzle with

olive/canola oil. Season to taste. Roast in the preheated oven until soft and charred in some places, about 45 minutes to 1 hour.

Discard the thyme sprigs and set aside until needed.

2 While the butternut is roasting, prepare the pickled red onion.

Place the red onion slices in a medium bowl and add the red wine vinegar. Toss to coat thoroughly.

Set aside to pickle, stirring the mixture occasionally, about 30 minutes. Add the 80ml (⅓ cup) olive oil and the remaining ingredients. Stir well to combine.

3 For the edamame beans, place the frozen beans in a steamer.

If you don’t have a steamer, place the beans in a colander set

over a pot of simmering water, covering the colander with a lid.

Steam the beans until just cooked, about 5 – 7 minutes. Place the beans in a bowl of cold water to cool down. When cool to the touch, pop the beans out of the pods.

Discard the pods and reserve the beans. Set aside until needed.

4 To serve, place the baby spinach leaves on a large serving platter. Arrange the exotic tomatoes, roasted butternut, edamame beans, chopped almonds and pickled onion slices on top. Drizzle with some leftover pickle juice. Garnish the salad with edible flowers and fresh purple basil, if desired.

Serve with fresh lemon wedges alongside.

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CARB CURB

PRUNE, ALMOND AND OAT MUESLI SNACK BARS Makes 12 EASY 45 mins + 2 hrs, to cool WHAT YOU NEED 250g pitted prunes, finely chopped 50g (⅓ cup) raw almonds, finely chopped 135g rolled oats 50g ground almonds/ almond flour 60ml (¼ cup) avocado oil 50g (⅓ cup) macadamia nut butter 5ml (1 tsp) vanilla essence 24g (2 tbsp) brown sugar/xylitol 2g (1 tsp) ground cinnamon 1 egg white pinch salt

HOW TO DO IT 1 Preheat the oven to 180˚C. Grease and line the base of a 20cm square baking tin with baking paper. Be sure to cut the baking paper

large enough to have it extend past two opposing sides of the tin – this will allow you to easily lift the slab out of the tin once baked. Set aside.

2 Place all of the ingredients in a large mixing bowl. Stir until thoroughly combined.

3 Transfer the mixture to the prepared baking tin.

Using your fingertips, firmly press the mixture into the base of the tin. Smooth the top using a spoon.

4 Bake in the preheated oven until golden brown, about 25 – 35 minutes.

Remove from oven and allow to completely cool in the tin, about 2 hours. Run a knife along the base of the tin to loosen the slab.

Use the two ends of the baking paper to lift the slab out of the tin.

5 Use a very sharp knife to cut the slab into 12 bars.

You can also cut the slab into small squares if you prefer. Store the bars/ squares in an airtight container at room temperature for up to one week.

cook’s tip For breast cancer prevention and women’s health, the consumption of saturated fats should be limited. Avocado oil is naturally lower in saturated fats, making it a healthier choice when cooking/baking with oil.

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PRUNE, ALMOND AND OAT MUESLI SNACK BARS

ALMONDS AND PRUNES Maintaining strong and healthy bones is important – especially for women. Key nutrients that play a role in bone health include calcium, magnesium, vitamin D, vitamin K, boron and manganese.

Almonds are an excellent source of calcium and magnesium, while prunes provide high levels of manganese, vitamin K and boron.

When it comes to bone health, women who are over the age of 50 are more prone to developing osteoporosis.

Fortunately, a study in post-menopausal women with decreased bone density showed that prunes can prevent the continuous loss of bone mass, if consumed daily.

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CARB CURB

TROUT Trout is a rich source of omega-3 fatty acids, making it a great addition to any diet. Did you know that there are three types of these fatty acids, two of which – eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) – are found in trout. The benefits of following a healthy diet that is sufficient in omega-3 fatty acids, especially for women, include: preventing heart disease, alleviating menstrual cramps and maintaining healthy skin with added anti-ageing benefits.

FLAKED TROUT WITH LENTILS AND BROCCOLI

CARB CURB

FLAKED TROUT WITH LENTILS AND BROCCOLI

* Diabetes is a medical condition and the suggested recipe should not replace medical advice from your doctor. For diabetic recipe criteria, visit foodandhome.co.za

Serves 2 – 3 EASY 30 mins WHAT YOU NEED LENTIL AND BROCCOLI BASE 1 broccoli head, cut into florets olive oil, to fry + extra, to drizzle 1 garlic clove, peeled and minced pinch dried chilli flakes 2 x 400g tins lentils, drained and rinsed salt and freshly ground black pepper, to taste YOGHURT DRESSING 150g plain fat-free yoghurt juice of 1 lemon salt and freshly ground black pepper, to taste 180g hot-smoked trout (find at woolworths.co.za)/ fresh home-cooked trout fillet, flaked into large pieces chopped fresh dill, to garnish lemon wedges, to serve HOW TO DO IT 1 For the lentil and broccoli base, use a knife to roughly chop the broccoli florets into smaller pieces. Set aside. Heat a few glugs of the olive oil in a large frying pan over high heat. Add the broccoli and fry, tossing occasionally, until slightly charred in places, about 2 – 3 minutes. Stir in the garlic and chilli flakes.

Transfer the broccoli mixture to a large bowl.

Add the drained and rinsed lentils, and a generous drizzle of olive oil. Season to taste. Set aside.

2 For the yoghurt dressing, combine all of dressing ingredients in a bowl. Set aside until needed.

3 To serve, divide the lentil and broccoli base among 2 – 3 serving bowls. Top with the flaked trout and add a drizzle of the yoghurt dressing. Garnish with fresh dill. Serve with lemon wedges alongside.

food for thought Feeling good comes from the inside; that’s why maintaining a healthy diet is key to nourishing both body and soul. In the spirit of National Women’s Day (celebrated on 9 August), we’re looking at how different nutrients can improve female health.

NUTRIENT

SOURCE

CALCIUM Strengthens bones and prevents osteoporosis

• Dairy products: milk, cheese • Almonds • Fortified soya milk

IRON Important for a healthy pregnancy as the baby’s blood system develops

• Liver, red meat • Fish • Tofu • Nuts and seeds • Raisins, dried apricots, prunes • Wholegrains

OMEGA-3 FATTY ACIDS Alleviates menstrual cramps and has great anti-ageing properties

• Trout, sardines, herring, kippers, pilchards, mackerel • Flaxseeds, chia seeds • Walnuts

PROBIOTICS Prevents urinary infections and maintains a healthy gut

• Fermented foods: yoghurt, kefir, kimchi, miso, pickles, sauerkraut

PHYTOESTROGENS Improves breast cancer prognosis, menopause and skin health

• Tempeh, tofu, edamame beans, soya milk • Flaxseeds, sesame seeds • Oats, barley

PHYTOCHEMICALS Aids in the prevention of developing cancer and heart disease

• Broccoli, spinach, kale • Tomatoes • Grapefruit, watermelon, blueberries, red grapes

FOODANDHOME.CO.ZA AUGUST 2018

103

Molasses

THIS MONTH WE LOVE

RECIPE, STYLING AND PHOTOGRAPH BY KATELYN ALLEGRA ASSISTED BY CASSANDRA UPTON ILLUSTRATION BY SARAH-JANE WILLIAMS

SPICED PEAR AND MOLASSES LOAF CAKE WITH OAT CRUMBLE

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AUGUST 2018

THIS MONTH WE LOVE

A

lso called blackstrap molasses, treacle or black treacle, molasses is the dark, liquid by-product of the sugarmaking process. When juice is extracted from sugar cane, it is boiled down until sugar crystals form. The crystals are then removed from the juice, leaving a thick syrup behind, otherwise known as molasses.

Recent culinary trends have seen molasses being used as a sugar replacement due to its lower sugar content, and it’s been hailed as the healthier option, given that it contains trace amounts of vitamins and several important minerals that boast vital health benefits. What’s more, its intriguingly rich colour and flavour make molasses equally useful in both sweet and savoury dishes.

SPICED PEAR AND MOLASSES LOAF CAKE WITH OAT CRUMBLE Makes 1 loaf EASY 1 hr + 1 hr, to cool WHAT YOU NEED LOAF CAKE 110g (½ cup) salted butter, softened 100g soft brown sugar 35g molasses 2 large eggs 90ml buttermilk 5ml (1 tsp) vanilla extract 150g (1 cup) self-raising flour, sifted 1,75g (¼ tsp) bicarbonate of soda 3g (1½ tsp) ground cinnamon

1g (¼ tsp) nutmeg 1 small pear (60g), finely grated and squeezed well to remove excess liquid 35g flaked almonds, toasted 40g (¼ cup) sultanas (optional) OAT CRUMBLE 80g soft brown sugar 25g molasses 50g rolled oats 60g salted butter, at room temperature 90g (¾ cup) pecan nuts, chopped HOW TO DO IT 1 Preheat the oven to 180˚C. Grease and line a standard size loaf tin with baking paper. Set aside.

try these...

• When making energy balls, replace some or all of the added honey with molasses – it acts as both a binding agent and a mild sweetener. �� ��������������������������������������������������� and parsnips with a glaze made from equal parts molasses and melted butter before roasting. Yum! �� ������������������������������������������������� preheated oven at 180˚C until soft, about 15 minutes.

It’s the perfect winter treat! �� ������������������������������������������������� barbecue sauce for super-sticky ribs.

2 For the loaf cake, use a free-standing mixer or an electric hand-held beater and whisk the 110g (½ cup) salted butter and 100g soft brown sugar together until light and fluffy, about 8 minutes. Add the 35g molasses and stir to combine. Add the eggs one at a time, beating well between each egg. Add the buttermilk and vanilla extract. Set aside.

3 Combine the selfraising flour, bicarbonate of soda and spices in a separate bowl. Add the dry ingredients to the egg mixture. Stir until well combined. Fold in the grated pear, almond flakes and sultanas, if using.

4 Transfer the batter to the prepared loaf tin and bake in the preheated oven until set and slightly darker in colour, about 25 minutes.

5 Meanwhile, prepare the oat crumble by combining the 80g soft brown sugar, 25g molasses, oats, 60g salted butter and the pecan nuts. Remove the cake from oven and spoon the crumble over the top. Return the cake to the oven and bake until a skewer inserted into the centre of the cake comes out clean, about 15 minutes.

6 Allow the loaf cake to cool slightly in the tin before carefully turning it out onto a wire rack to cool completely.

FOODANDHOME.CO.ZA AUGUST 2018

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WAS R462 | NOW R300,30 CALL TO SUBSCRIBE: 087 405 2005 SUBSCRIBE ONLINE: MAGSATHOME.CO.ZA/MAGAZING.HTM

Simply call or sign up online for your subscription, then receive a monthly SMS code and collect your magazine at your local Woolies with your WRewards, MySchool MyVillage MyPlanet or Woolworths Credit cards.

3

5

7

KNOW YOUR

feminine ISSUE

8

COMPILED BY IMKA WEBB

9

ACROSS 2 Which vegetable did we use to add rich colour to the bread rose wreath in our “Skills Class” feature?

3 In this issue, we upcycled cereal boxes and turned them into holders for our…

6 Who is the owner and chairwoman of DeMorgenzon Wine Estate? (5, 9).

7 Chefs Jane-Therese Mulry and Candice Philip work at this prestigious hotel.

9 The star ingredient in our “5 with 1” feature.

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DOWN 1 She’s the grand gourmand who’s featured in “Hot Stuff” this month. (5, 6) 3 This month we love…

4 From our “Books for Cooks” feature: What’s for _______? A Culinary Life by Ann Christodoulou.

5 This month’s unsung hero is… (6, 5) 8 The main ingredient of the hot toddy that’s featured in “7 Days, 7 Dishes”.

AUGUST 2018

win!

Find the missing word by taking the first letter of 6 across, the second letter of 3 down, the third letter of 9 across, the third letter of 5 down and the last letter of 7 across. SMS the word, your full name, ID number and postal address to 48405 by 31 August 2018, and you could win a cookbook hamper valued at R881, comprising a copy each of Comfort – Food to soothe the soul by John Whaite (Kyle Books) worth R360 and New French Table – A fresh take on classic recipes by Emily and Giselle Roux (Octopus Books), worth R521! SMS costs R1,50; free SMSs do not apply.

Photograph Fotolia

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1 Cenosillicaphobia 2 Bird’s nest soup 3 Albert Heineken 4 True 5 Nigella Lawson 6 Approximately 2,25 billion cups 7 Dopamine 8 George Harrison 9 Lead(II) acetate 10 United States of America 11 Botanically a berry, bananas are produced by large herbaceous flowering plants 12 True 13 Cheese 14 Litchis

FOODIE BLOCKWORD

1

HOT STUFF

I ENJOY MAKING Loads of rustic and delectable dishes.

MY ADVICE TO WOMEN WHO ASPIRE TO ENTER THE FOOD INDUSTRY Have passion for cooking and, most importantly, never stop wanting to learn, grow and discover yourself in the kitchen.

IN MY KITCHEN YOU’LL ALWAYS FIND...

Chilli and ginger.

IF I HAD TO COOK FROM JUST ONE COOKBOOK FOR THE REST OF MY LIFE, IT WOULD BE Any cookbook by Marco Pierre White.

5 MINUTES WITH

Lorna Maseko We steal a few precious moments with this talented former ballerina-turned-MC, restaurateur, socialmedia influencer and television presenter to find out what makes her tick

Photographs by Curtis Gallon and Fotolia

COMPILED BY PATIENCE GUMBO-CHIMBETETE

MY GUILTY PLEASURE IS… Any type of cheese.

MY PREFERRED COCKTAIL IS...

A mimosa or a gin and tonic.

MY DREAM HOLIDAY DESTINATION Monte Carlo in Monaco.

I’m super-excited as I might be travelling there soon.

5612/PURELIFE/E

Good hydration for the whole family.

Being well-hydrated is vital for good health. Give your family NestlÊ Pure Life water and maintain the body’s water balance by drinking at least 1,5 litres of water a day and enjoy its great hydrating effect.

Drink Better. Live Better.

Made with love.

PROMOTION

Blissful MOMENTS

FH8602/08/18 Photographs by Thinkstock, supplied

As a woman, a partner and a mom, life can often get too busy – it’s not easy to make time for yourself, but when you do, it’s so worth it! This Women’s Month, we’re slowing things down with Clover’s blissful moments...

GIRLS JUST WANNA HAVE FUN Girls’ night out? No, have a girls’ night in! Why not make yourselves some home-made face masks, and sit back and relax while watching your favourite rom-com? Share a pizza and a bottle of wine for extra indulgence – you’ll forget about your stress in no time. Not sure how to make a face mask from scratch?

Try this: combine 125ml (½ cup) hot – not boiling – water and 40g (⅓ cup) rolled oats. Set aside until the oats have absorbed most of the water, about 2 – 3 minutes.

Add 30g (2 tbsp) plain yoghurt (try Clover Bliss Double Cream Plain Yoghurt), 50g (2 tbsp) honey and 1 small egg white. Apply a thin layer of the mask to your face.

Allow to dry completely, about 10 – 15 minutes. Rinse with warm water.

ME-TIME When the kids are put to bed, the house is clean and hubby is asleep, there’s no better way to cap off the day than with a moment to yourself.

Don’t really have the energy for a whole pamper session?

We say grab a spoon and tuck into your favourite Clover Bliss Double Cream Yoghurt. Not only is it a healthy snack, it’s also superrich and creamy – making it the perfect treat to enjoy before knocking off.

HOSTESS WITH THE MOSTESS Good food, fine wine and best friends… what could be

more blissful? Host a special dinner party for your group of girlfriends. Have each guest bring her favourite dish (along with copies of the recipe for everyone, of course!) and have a Women’s Day feast. It will be an evening of swopping out recipes and sharing great culinary tips. Why not up the fun by having a prize on hand for the most-loved recipe, or have all the ladies dress up according to a theme? It will be a night to remember.

GIRL POWER Rally your friends to learn a new skill. Nothing beats the rush of a group of women gathering together to empower themselves.

Choose what suits your group best – cooking

*Bliss Double Cream is a yoghurt-based dairy snack

classes, pottery, painting, gardening or even a hardy craft like handyman skills!

Setting out a day to do something new with your besties will definitely make for great stories to tell. Clear your schedules, ladies, ’cause this is going down!

Did you know that Clover Bliss Double Cream Yoghurt is a source of 10 vitamins? What’s more, the range is available in four indulgent dessert flavours: Black Forest, Strawberries & Cream, Choc Chip, Hazelnut and the newly launched Plain variant.

PROMOTION

Spice & ice There’s nothing more comforting than enjoying a hearty curry in winter. Pair it with the new range of Manhattan Rooibos Ice Teas and you have the ultimate meal for a cosy night in

Serves 6 EASY 35 mins WHAT YOU NEED 15ml (1 tbsp) olive oil 1 onion, chopped 1 garlic clove, peeled and minced ½ red chilli, seeded and finely chopped 5cm fresh ginger, peeled and grated 6g (1 tbsp) garam masala 1 x 400g tin whole peeled tomatoes, mashed with a fork in the juices 1 x 400g tin coconut cream 30g (2 tbsp) peanut butter

Manhattan Ice Tea is packed with the robust taste of tea extracts blended with unique fruit flavours. It’s the only mainstream ice-tea brand that uses natural mineral water, and it now contains 50% less sugar!

Taste time out...

3

JANUARY 2018

pinch salt 400g fresh hake fillet, cut into 6 equal portions 350g West Coast half-shell mussels 500g large prawns, deveined, shell on small handful each fresh coriander and mint leaves, to garnish Manhattan Ice Tea, to serve 50g (⅓ cup) roasted peanuts, to serve HOW TO DO IT 1 Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5

minutes. Add the garlic, chilli, ginger and garam masala.

Stir until well combined. Add the mashed tomatoes and stir to incorporate. Simmer, uncovered, about 5 minutes.

2 Add the coconut cream, peanut butter and salt.

Stir until well combined.

Simmer, uncovered, until heated through, about 5 – 10 minutes.

3 Add the hake portions, mussels and prawns.

Cook until the prawns turn a deeper pink in colour, about 5 – 7 minutes.

NEW Manhattan Ice Tea Rooibos flavours!

4 Garnish with fresh coriander and mint leaves. Serve with roasted peanuts and Manhattan Ice Tea.

FH8602/08/18 Styling by Vickie de Beer. Assisted by Julia van Maarseveen. Photograph by Charles Russell, crphotographic.co.za

QUICK AND EASY SEAFOOD CURRY

CLOVER/5461/RTE

A

INTRODUCING

E TIV VA NO IN OF E G N NEW RA fresh READY-TO-EAT MEALS

Preservative free

9

Source of Protein from Amino Acids

Fresher for longer

30 days shelf life

30

17% hidden veggies

Developed by food specialists

Unique plate

Ideal portion size

275g

Whistles when ready

No pierce airtight film

x

No colourants added

Halaal

Made with Clover Milk, Clover Cream & Clover Butter

Clover’s first to Africa, FreshVacSealTM technology seals in the goodness and freshness for longer. No need to pierce the film before cooking. Just pop the meal into the microwave for 3-4 minutes, wait for the whistle and enjoy.

It’s so good, so tasty and so convenient!

Made with love.

t milk enriched s r fi s SA’ ded Vitamins d a h wit inerals and M

5622/CLOVERSA/CARE

BE BONE SMART The National Osteoporosis Foundation of South Africa

Enriched with 10 vitamins, 3 minerals, 9 amino acids and protein for more goodness than regular milk.

Perfect as part of a nutritious diet for the whole family.

Made with love.