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he good thing about picnics is that it’s definitely not one size fits all. For the most part, the South African picnic has been sarmies on the beach or the inevitable add-on to a braai. Then again, there’s also that romantic picnic in a scenic spot at sunset. According to executive chef, JP le Roux, the new trend is for picnickers to get far more creative. Book clubbers are going alfresco with individual members hosting different themed events with the added challenge of finding a spot that many may not have thought of as picnic worthy – until now. Mom’s groups, too, are spreading their blankets far and wide while those social bubbles that are tired of stoking the coals on the same old stoeps are now packing their baskets as well as some board games and settling under a cool tree a little further afield. Instead of being lured into picking up that inevitable takeaway, those who aren’t culinary artistes do have the option of buying a ready prepared picnic feast through the likes of Dial A Picnic which caters for high teas, gourmet feast boxes, children’s parties and can combine your food with a venue or activity of choice. There’s also do a DIY version where they provide the food and you do the rest. Other good options for a pre-prepared basket are the
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PICNIC! TRADITIONAL PICNICS ARE MAGICAL AND, WITH THE ARRIVAL OF SUMMER AND SCHOOL HOLIDAYS AS WELL AS THAT EVER-LURKING PROBLEM WITH COVID-19 AND CROWDED INDOOR SPACES, THIS COULD BE THE IDEAL WAY TO ENJOY CREATIVE CUISINE IN A BEAUTIFUL NATURAL SETTING, WRITES SHIRLEY LE GUERN
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Gwahumbe nature reserve in mid-Illovo or The Harvest store at Hillcrest’s Camp Orchards. But, according to Chef JP, much of the fun is in packing your own basket to either cater for a crowd or to spread around in bring-and-share style. To prove his point, he created his own which he entitled JP’s Flamboyant Forage Feast – a perfectly practical picnic that incorporates food that can be easily assembled and served at room temperature. JP starts with a Mediterranean salad which combines fresh radishes, pitted Kalamata olives, peppered feta, rocket, picante pepper
