Innholdsfortegnelse for Sep-15 i Food & Home Entertaining

Have you ever noticed that the first question we ask people upon meeting them is, “What do you do?” It’s a kind of auto-trigger mechanism in all of us; a need to ‘categorise’ someone and file them in our mental rolodex, in order to form an upfront opinion and decide whether our continuing conversation with them is going to last another minute, hour – or even a lifetime. The same applies to when we consider a person’s heritage. Society has preprogrammed us to immediately think of one’s cultural background so we can slot them into a stereotypical frame. Why not try doing things differently the next time you’re introduced to someone? Imagine how much more fascinating – and fascinated – you would be if you began by finding out about…

WINNING LETTER The food of love I had a great time cooking special meals for my superhero dad and my son, thanks to the June 2015 issue of F&HE. The Vietnamese chicken, sweet potato and butternut ‘cari’ on page 57 was exactly what I was looking for. I even put in the effort and made a curry powder myself! It was all worth it and everything came out perfectly. I wanted to show appreciation to my dad for everything he has done for me and my son – I almost thought my life was over when I fell pregnant at an early age with only my dad around. But, he never threw me out to the wolves. My little man has now grown into a fine gentleman – intelligent and…

HOW TO SPROUT Soak your dried seeds (beans and/or grains) in a wide-mouthed jar fitted with a piece of cheesecloth large enough to cover the opening and held on with the jar's metal ring or a piece of string. Cover the seeds to be sprouted with 3 times the amount of water than the seeds in the bottom of the jar and allow to soak, 24 hours. After 24 hours, discard the water through the cheesecloth and rinse the seeds with fresh water, morning and evening, discarding the water after each rinse. The seeds should be damp, but not immersed in water. Store on your windowsill. The purpose of the cheesecloth is to aid in rinsing as the water flows easily through it. After 3 – 5 days, your sprouts…

There was mild panic, for a while, in the organic-farming circles in Cape Town. The Oranjezicht City Farm Market was, for the second time, looking for a home. Towards the end of 2014, red tape and zoning issues meant it had to close, much to the distress of those unable to purchase their organic kale on a Saturday morning. Western Cape Premier, Helen Zille, came to the rescue, offering her official residence, Leeuwenhof, as a summer venue. But, where was the market to go for the winter months? Granger Bay was the answer: a place where market-goers can wander from marquee to marquee, browsing an abundance of fresh organic produce and sampling delicious breads, cheeses, pestos, Lebanese meze, Italian flatbreads, as well as the most spectacular array of gelato, tarts,…

Creamy peri-peri chicken livers with pan-fried mealie-meal gnocchi Serves 2 A LITTLE EFFORT 45 mins CREAMY PERI-PERI CHICKEN LIVERS 30ml (2 tbsp) PnP Extra Virgin Olive Oil 1 onion, peeled and chopped 1 garlic clove, peeled and crushed 10ml (2 tsp) PnP Paprika 250ml (1 cup) dry white wine (optional) 45ml (3 tbsp) PnP Garlic Peri-Peri Sauce 1 x 400g tin PnP Chopped Peeled Tomatoes 1 fresh/dried bay leaf 125ml (½ cup) PnP Fresh Cream 5ml (1 tsp) PnP White Sugar 30g PnP Salted Butter 250g PnP Fresh Chicken Livers, patted dry salt and freshly ground black pepper, to taste MEALIE-MEAL GNOCCHI 500ml (2 cups) water 60g PnP Maize Meal 3 (about 500g) PnP Potatoes, peeled, boiled and mashed 1 PnP Extra Large Free Range Egg, beaten 75g PnP Cake…

Here’s a clever app to help you navigate the vast choice of wines in shops and restaurants. Wine23 enables you to scan a bottle label or search under its name to access winemaker tasting notes of more than 6 000 South African wines, as well as ratings based on competition aggregates. It’s kind of like having your own personal sommelier in your handbag – and it’s free! You can also review, rate, share and buy wines at the touch of a finger at wine23.co.za.…

Eight-minute strawberry jam with orange and black pepper This is a very quick and easy jam with an orange, peppery twist that is more about the fruit than the sugar. The strawberries cook over high heat on a wide surface, which facilitates rapid moisture loss. However, it doesn’t have the same shelf life as jam made the traditional way Makes about 600ml EASY 8 mins + cooling time THE FLAVOUR COMBINATIONS 600g strawberries 30ml (2 tbsp) orange liqueur, such as Grand Marnier 30ml (2 tbsp) orange zest 220g granulated sugar 30ml (2 tbsp) orange juice 1,25ml (¼ tsp) freshly ground black pepper HOW TO DO IT 1 Place all of the ingredients in your Breville Non-stick Frypan and cook on the ‘Sear’ setting, stirring frequently, 5 minutes. Reduce the heat…

MUST-KNOW FLOWER FACTS Most of the flowers pictured on these pages are purely for decorative purposes. Where an edible flower is listed in a recipe in this feature, please refer back to this fact box. Violas, nasturtiums, dianthus (carnations) and fuchsias are edible but, with fuchsias, be sure to remove the stamen and pistils first. Gladiolus flowers taste slightly tart and lettuce-like. You must remove the anthers by taking out the middle of the blossom – only the petals of these composite flowers, if organically grown, are edible. The pollen of composite flowers (which includes flowers in the daisy family) is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed and hayfever should not consume any flowers whatsoever, as they may have extreme allergies to them.…

White bean and baby marrow burgers with cashew mayo and a sprout salad Serves 4 EASY 15 – 30 mins THE FLAVOUR COMBINATIONS WHITE BEAN AND BABY MARROW BURGERS ½ red onion, peeled and finelychopped1 x 400g tin cannellini beans,drained30ml (2 tbsp) flaxseeds30ml (2 tbsp) chia seeds30ml (2 tbsp) ground almonds5ml (1 tsp) smoked paprikazest of 1 lemon4 baby marrows, grated30g sunflower seedssalt and freshly ground blackpepper, to taste VEGAN CASHEW MAYO 100g cashews, soaked for 10minutes in boiling water, drainedand water discarded30ml (2 tbsp) water15ml (1 tbsp) Dijon mustardjuice of ½ lemon1 garlic clove, peeled and crushed10ml (2 tsp) white vinegar TO SERVE 4 burger buns, halved and toastedhandful lettuce leaves1 avocado, peeled, pitted and slicedlengthways2 tomatoes, sliced1 red onion, peeled and slicedinto ringshandful sprouts of your choicelemon wedges,…

Cucumber, Mint and Clover Amasi Smoothie Makes 2 – 3 EASY 15 – 20 minssmall handful fresh mint, rinsed +extra, to garnishsmall handful fresh basil, rinsed1 cucumber, quartered lengthwaysand seeded60ml (¼ cup) apple juicezest and juice of 1 lime6 ice cubes250ml (1 cup) Clover Amasi 1 Place all of the ingredients in the jug of a blender. Pulse until mixed, then blend on high until smooth, 2 – 3 minutes. 2 Serve immediately garnished with fresh mint. Red Velvet Smoothie Serves 3 EASY 15 – 20 mins 1 large raw beetroot, rinsedand quartered60ml (¼ cup) hot chocolate powder250ml (1 cup) Clover Amasi1 banana, peeled and halved60ml (¼ cup) apple juice6 ice cubesfresh berries, to garnishchocolate shavings,to garnish 1 Place all of the ingredients in the jug of a blender, starting…

“Let me show you around Spice Route,” says chef Bertus Basson. His impromptu tour of a Paarl wine farm begins at a modern building filled with Richard Bosman’s charcuterie, a wine-tasting area and decor shop. A path meanders under stately oaks towards a Cape Dutch thatch where DV bean-to-bar chocolatier offers enticing tastings. A variety of craft beers entice at Cape Brewing Co.’s (CBC) microbrewery, a glass-blowing studio adds visual appeal, and the smell of pizza wafts from Wilderer’s Grapperia. Families enjoy themselves at outdoor tables and kids run on the lawns. Bertus Basson at Spice Route restaurant is situated here, adding a dynamic South African heritage-food element to the mix. Views are good too – the restaurant’s outdoor tables overlook a panoramic patchwork of wheat farms and green pastureland.…

This tasty dish will match any meal: combine 4 big dollops of Flora Gold with 15ml (1 tbsp) honey, the seeds of 2 vanilla pods and 2 sprigs chopped fresh thyme. Place 5 halved parsnips, 5 halved baby beetroots, 2 halved small orange-fleshed sweet potatoes, 1 sliced and seeded small butternut and 1 bunch baby carrots in a roasting tray. Top it off with the Flora Gold mixture, season with salt and roast in a 200°C oven until golden brown, 35 – 40 minutes. Garnish with a sprinkling of fresh baby herb leaves. TRY THIS TWIST… Mix 4 dollops of Flora Gold with 15ml (1 tbsp) chopped garlic and 3 sprigs chopped fresh rosemary with the zest of 1 orange. Combine this mixture with the root veggies and bake in…

So much more than a cookbook, this recent release by Luca Dotti, is an ode to his inimitable mother, Audrey Hepburn. Lovingly and painstakingly compiled, Audrey at Home’s rich tapestry of her best-loved food includes copies of the late film star’s carefully typed recipes and hand-written shopping lists, with anecdotes and treasured memories weaving priceless threads of memory around each dish. Assisted by journalist, Luigi Spinola, Luca’s tribute to his beloved mother, the woman “behind that enormous black sheath and the large sunglasses” is palpable. As he so poignantly puts it, “… the notes in the margins of her favorite [sic] recipes matter as much as those in her scripts.” Published by HarperCollins; recommended retail price, R510.…

@made_in_the_karoo An Instagram account that appeals to those who love fresh air and the open road, @made_in_the_karoo, based on Le Bron farm, depicts the slow and peaceful life of the Karoo. Expect adorable ostrich chicks, action-shot sheep-shearing and breathtaking forsaken landscapes. @cityofjohannesburg This fine Instagram account features a curation of beautiful Johannesburg city sites. Each sprawling urban landscape has its own unique beauty, as captured by the people who live and breathe the city every day. The pic featured was snapped by@stickylittleleaves. @damianedidit Damiane van Reenen is among the best of the best with his artistic photography and design. This Port Elizabeth-based Instagrammer showcases not only iconic shots of the city around him, but also playful and imaginative snaps that create anything but a mundane Instagram feed.…

This refreshing drink is perfect served over lots of ice on balmy spring days Makes 1L EASY 20 mins + 1 hr, to chill THE FLAVOUR COMBINATIONS 2 Five Roses Lemon Flavour tea bags 1L (4 cups) water 160g castor sugar 3 sprigs fresh rosemary + extra, to garnish juice of 5 naartjies + extra wedges/slices, to garnish juice of 1 lemon ice, to serve HOW TO DO IT 1 Place the tea bags, water, sugar and rosemary in a medium saucepan. Bring to a boil over high heat and, once the mixture begins to boil, remove from heat and allow to stand, 2 minutes, stirring occasionally to dissolve the sugar. 2 Remove the tea bags from the liquid and stir in the naartjie- and lemon juice. Allow the mixture…

CORNUCOPIA, JOBURG A cornucopia or ‘horn of plenty’ is a symbol of abundance and nourishment – and this hidden gem, owned by Danny Naidoo and his wife, Gonie, promises just that. Combined with a spaza shop, its walls adorned with heavy wooden frames, the restaurant area boasts characterful wooden slats, brick and mismatched chairs. A kaleidoscope of mosaic lamps decorate the ceiling, while the teal walls provide a cheerful colour scheme. Patrons gabble away over thick, flavourful curries, loaves of hearty bunny chow… Head chef, Phillemon Hlahletji, and his assistant, Michael Ncube, learnt their trade from an Indian chef specialising in North Indian cuisine, resulting in some mean-tasting curries, their speciality being Durban-style curries. We start with a refreshing mango lassi and crisp samoosas. The butter chicken easily rivals some…

Makes 4 EASY 15 mins 4 ready-made flatbreads 120ml olive tapenade 160g tinned artichoke hearts 160g halloumi cheese 200g mozzarella, grated 1 Spread out your flatbreads. 2 Fill one half of each flatbread with olive tapenade, artichokes, halloumi cheese and grated mozzarella. 3 Fold the other half over the filling and press flat. 4 Toast your piadini in a George Foreman grill or a hot frying pan and then flip over to toast the other side. 5 Remove when golden brown and the mozzarella has melted.…

Tinashe Nyamudoka is the Beverage Manager and Head Sommelier at The Test Kitchen (TTK) in Cape Town. Currently studying for a wine diploma, he has notched up a glittering career in wine including stints at The Roundhouse, Maze by Gordon Ramsay (One&Only), Reuben’s and The Oyster Box. What led you to a career in wine? A combination of coincidence and good fortune! I was working as a waiter and my interest evolved once I started learning about wine and realised I had a good palate. What is your aim at TTK? My main objective is to source quality wines that will complement Chef Luke’s exciting menu. I want the TTK wine list to offer a wide array of well-known, exciting and innovative wines. Above all, I would like to head…

1 VANILLA BLACK BY ANDREW DARGUE (SALTYARD BOOKS, R540) Calling all non-meat-eaters! A cookbook with over 50 recipes, conveniently separated into breakfast, tea, lunch, supper and more, Vanilla Black makes vegetarian eating easy, fun and delicious. Give the parsnip cake with Horlicks icing and toasted hazelnuts a go, or indulge in the intriguing pear cakes with white-chocolate icing. 2 GRAINS AS MAINS BY LAURA AGAR WILSON (DORLING KINDERSLEY LTD, R368) Grains are becoming increasingly popular nowadays, but it can be hard to find recipes with a big variety. Look no further! Grains as Mains offers a host of must-try dishes: the pumpkin-spiced teff porridge or the avocado, coriander and lime tabbouleh will have you paging through for more! 3 MILDREDS:…

smultronställe (n.) lit. ‘place of wild strawberries’; a special place discovered, treasured, returned to for solace and relaxation; a personal idyll free from stress or sadness DID YOU KNOW? The strawberry is a member of the rose family and is the only fruit with seeds on the outside. Research suggests that eating just eight strawberries a day can improve heart health, lower blood pressure, reduce inflammation, reduce the risk of cancers and even improve cognitive function. What’s more, strawberries score in the fruit group with the highest antioxidant content, which can help reduce the risk of macular degeneration. The combination of nutrients in strawberries can also aid in the prevention and suppression of cancer cells. HOW TO GROW Strawberries are rewarding plants to grow, be it for consumption or exhibition…

Baby marrow noodles, ostrich biltong and blue cheese salad with white port dressing Serves 6 EASY 30 mins THE FLAVOUR COMBINATIONS 12 fresh quail eggs 150ml white port 150ml canola oil 45ml (3 tbsp) Dijon mustard juice of ½ lemon salt and freshly ground black pepper, to taste 8 – 10 medium baby marrows, rinsed 125g ostrich biltong sticks 125g Gorgonzola, broken into chunks HOW TO DO IT 1 Place the quail eggs in a small saucepan with room temperature water and bring to a boil. Remove from heat immediately after it starts to boil and allow the eggs to rest in the water, exactly 1 minute. Remove and place in iced water. Peel the eggs and set aside. 2 For the dressing, combine the port, oil, mustard and lemon…

Deconstructed avocado ritz I love this update of a retro South African starter! Perfect at a dinner party on a warm evening and best enjoyed outside, with a glass of sauvignon blanc to balance the dish’s richness Serves 4 EASY 15 – 20 mins THE FLAVOUR COMBINATIONSHOME-MADE ROASTED-GARLICMAYONNAISE 3 garlic cloves, roasted1 egg yolk5ml (1 tsp) white wine vinegar100ml sunflower oiljuice of 1 lemonsalt and freshly ground blackpepper, to taste125g cream cheese, at roomtemperature5ml (1 tsp) Tabasco sauce 200g prawns, cleaned and cookedsmall handful fresh dill, roughlychopped2 avocados, peeled and mashedfresh celery leaves, to garnish HOW TO DO IT 1 For the mayonnaise, place the roasted garlic, egg yolk and vinegar in a glass jug. Using a stick blender, blitz to combine. Gradually add the sunflower oil, 15ml (1 tbsp)…

There is a unique beauty that comes with being South African – being able to own the history and diverse cultural heritage that comes with this country is something that each and every South African citizen is able to identify with, and share in together. Throughout this country, we come across stories that make us stop in our tracks and listen to the story of the journey being told. Upon meeting Rita Zwane, I was captivated by the tale she had to tell and humbled by the realisation of what an extraordinary person she is. Rita is the founder and managing director of Imbizo Shisanyama, a restaurant based in Ebony Park, Midrand, which embodies the idea of South African food and celebration. The inspiration behind this cultural hive was born…

There’s nothing like a cup of flavourful tea to start and end off your day, and for all those special moments in between! Five Roses has shared in your family moments since the very beginning and has been an important part of South Africa’s history, culture and heritage for over 100 years. Dinesh Wijeyawardana, who comes from a long line of tea experts and is Five Roses’ sixth Tea Master, told us about what makes this brand so special. Five Roses is made using superior Ceylon tea that is grown in the Dimbulla region of Sri Lanka. In 1972, the island’s name was changed to Sri Lanka but, since Ceylon tea was already famous for its superior quality, it was decided to keep Ceylon tea as the brand name. This…

Le Manoir aux Quat’Saisons means ‘the manor of four seasons’. Upon arrival at this beautiful Belmond property, in the quaint town of Great Milton, Oxfordshire, I queried if I could fulfil a lifelong dream of meeting Raymond Blanc OBE, Michelin-star chef and owner of the beautiful estate. A few hours later, I was relaxing in the sun with this culinary visionary. While he gave me his full attention, I was aware that his eyes were darting left and right, constantly finding an opportunity to improve on what I had declared perfection. “See those three bushes?” he asked. “Imagine cutting a hole in the middle one and having a copper bird right there, about to fly. I don’t like symmetry; I like surprises.” I had no doubt that, the minute we…

The afternoon sun slants across the still water of a long pool that stretches towards the bottom of a garden. Set in a nearby stone wall, a water feature’s burbling flow mingles with birdsong. On a terrace next to the French-shuttered windows of a French drawing room, café tables are set with languid linen napkins, pretty plates and vintage cutlery. Fine lace covers floor-sweeping tablecloths in dappled sunlight. Fragrant, blowsy roses in shades of pink, white and lilac tumble from antique silver jugs next to whimsical porcelain cups and saucers. On each table, dainty silver tongs rest in an antique porcelain bowl filled with perfect cubes of white and brown sugar. A bottle of sparkling wine lies discreetly in a silver cooler. You sit down at a table. Your personal…

Winemaking is a challenging career with lots of hard work and long hours, but it is incredibly rewarding. Nothing happens quickly and you need patience – from the farming of the grapes through to the winemaking and ageing process. But, if you can wait long enough, it’s a great feeling to share your wines with people who enjoy them. You can also experience the world of wine through travel and enjoy different cuisines and cultures that you might not have come across otherwise. I studied winemaking at the University of Stellenbosch, graduating in 2007. In 2008, I worked for Graham Beck Wines in Franschhoek and, in June that year, I headed over to the States for a harvest season at Stonestreet Winery in Sonoma, California. I returned to South Africa…

1 What is a TomTato®? 2 In 1993, the US government spent around $277 000 (about R3 371 000*) on the research of which specific vegetable? 3 What was used as a temporary substitute for coffee throughout the American Civil War? 4 Which candy-coated chocolate was invented in 1941? 5 What does the French term ‘les rognons de veau’ mean? 6 Which snack has a 12-month shelf life and does not need to be refrigerated? 7 What is the common name for Anacardium occidentale? 8 Which colour is least common in natural food that we eat? 9 How big is the largest coffee-bean mosaic, which was achieved by Saimir Strati at the Rogner Europa Park Hotel in Tirana, Albania, on 12 December 2011? 10 How long after the invention of…

Andrea van der Spuy Photographer “Photography is inspiring, persuasive, bold, focused, innovative and excellently detailed.” These are the reasons Andrea loves being a photographer. She gets energised from the idea of inspiring others, persuading them with the beauty of a photo and relaying a moment that tells a story. With extensive experience in food photography, Andrea has become a bit of a foodie herself. She loves that food photography encourages people to cook, share and come together. Chantel Dartnall Chef Chantel Dartnall voted Chef of the Year at the 2014 Eat Out Mercedes­Benz Restaurant Awards – has enhanced SA’s international status as a gourmet destination, thanks to her meticulous approach to fine dining at Restaurant Mosaic at The Orient in Pretoria. Chantel trained in Michelin three­star restaurants under Nico Ladenis…

DEVIL’S PEAK BREWERY Aiming to produce real, flavoursome, quality craft beer, the Devil’s Peak brewing company’s barrel-aged programme boasts speciality beers. Devil’s Peak is available in 8 different flavours at a price ranging from R30 to R35 per bottle. devilspeakbrewing.co.za PYLONES BEER BUCKET This retro bucket includes bottle openers around the edges so you’re always ready to pop one open! R1 249,95 pylones-sa.co.za WINDHOEK PREMIUM DRAUGHT After the launch of their new packaging in 2014, Windhoek wants you to know what is in your beer! Windhoek uses only the best imported ingredients. It is available at select retailers at R69,95 for a six-pack of 440ml cans or R13,50 for a 660ml bottle. nambrew.com CASTLE MILK STOUT The new Castle Milk Stout is not only good for drinking, it is also…

CHARDONNAY HAS MOVED A LONG WAY PAST THE SWEET AND SICKLY TIPPLE FAVOURED BY THE CHARACTER BRIDGET JONES IN THE NINETIES. THE CULTIVAR IS REALLY COMING INTO ITS OWN IN AREAS LIKE ELGIN, ROBERTSON AND STELLENBOSCH WITH ELEGANT, MINERALLY AND DRY STYLES STARTING TO LURE THE ABC (ANYTHING BUT CHARDONNAY) GENERATION AWAY FROM SAUVIGNON BLANC. HERE’S A TRIO OF 2014 VINTAGES I’M ENJOYING… Avontuur Luna de Miel 2014 Chardonnay Reserve (R125) This has a dense, velvety feel and is full of rich, tropical fruit notes like caramelised pineapple – but with a dry finish. Giveaway One lucky reader can win 12 bottles of the Kleine Zalze Vineyard Selection 2014 Chardonnay, worth around R960 (excluding postage). Subtle use of oak maintains the wine’s natural acidity. The wine has a “pronounced bouquet…

3 September. A course at Miele Lifestyle Centre in Joburg will focus on how to successfully pair food and wine, even the so-called difficult combinations. 021-889-8844 12 September. The Fork & Cork Wellington Wine Festival at Kleinevalleij Estate promises to display the valley’s best wines and local cuisine, a fresh goods- and lifestyle market and five themed wine theatres. Tickets cost R150 pp.computicket.co.za; 021-864-1378 13 September. The Premium Independent Wineries of South Africa (PIWOSA) ‘Wine Car Boot’ Fair with a difference takes place at Journey’s End Estate on Sir Lowry’s Pass where 13 top boutique winemakers sell wine from the back of an array of vintage and retro cars. Fun games, food, music and a 25m-high medieval catapult complete the entertainment. Tickets cost R150 pp, including 12 tasting tokens, a…

Guava BBQ-marinated chicken salad Guavas add a unique sweetness to this really easy, home-made BBQ sauce. Use it to marinate steaks, kebabs or chicken pieces for the braai Serves 4 EASY 1 hr 15 mins THE FLAVOUR COMBINATIONS GUAVA BBQ SAUCE ½ x 400g tin tomatoes ½ (about 80g) onion, peeled and chopped 4 (about 400g) guavas, peeled, seeded and chopped 60ml (¼ cup) guava juice 30ml (2 tbsp) brown sugar 1 garlic clove, peeled and crushed 15ml (1 tbsp) red wine vinegar 7,5ml (1½ tsp) Worcestershire sauce 2,5ml (½ tsp) smoked paprika 2,5ml (½ tsp) fine salt pinch freshly ground black pepper SALAD olive/avocado oil, to rub 4 x 120g deboned chicken breasts 200g (about 2 heads) cos lettuce 2 avocados, peeled and pitted 150g asparagus tips, blanched 2…

The Hartiwood Food and Film Show is a feast for all the senses, where the very best of local and international culinary cinema is teemed with an elite, artisan food and wine market and a gourmet gala dinner prepared by renowned chefs. Hartiwood films, South Africa’s award-winning production company, may make movies, but it also allows fans to enjoy an epicurean experience. The former film sets from the movie French Toast have now been converted into a Parisian-style eatery, French Toast Coffee Café. Complete with a mini ‘Eiffel Tower’ and drive-in-style screens, the café lures fans for the ultimate dinner-and-a-movie deluxe... What is Hartiwood and where did the inspiration for it come from? Hartiwood is a film-production company based in Hartbeespoort. It was started in 2007 by Paul Kruger and…