Innholdsfortegnelse for April 2015 i Food & Home Entertaining

Much more than Christmas, the build-up to Easter brings out my whimsical side – those endearing rotund eggs, floppy-eared bunnies and fuzzy chicks turn my heart to putty. Not to mention the quotes that start hopping into my head from favourite childhood books, like A.A. Milne’s Winnie-the-Pooh : “When Rabbit said, ‘Honey or condensed milk with your bread?’ he was so excited that he said, ‘Both’, and then, so as not to seem greedy, he added, ‘But don’t bother about the bread, please.’” Oh, how I admire Pooh’s restraint – it’s no secret that I’ve always been a ‘have your bread and eat it’ kind of gal! So, with holiday indulgence in mind, we’ve put the ‘E’ into Easter this month – Luisa Farelo’s inspired twists on the hot cross…

Next month’s winning letter will receive two nights’ accommodation for two at Sun International’s vibrant GrandWest’s Grand Hotel in Cape Town, with breakfast, two Roxy Revue Bar show tickets and a dinner voucher for two included, all worth R5 000. Ts&Cs Redemption of the prize is subject to availability and may not be redeemed during peak periods or public holidays. Prize is valid for six months from date of issue. Travel to and from the complex is not included. No under 13s are allowed in the Roxy Revue Bar. Write to F&HE and share your food experiences. Email foodhome@caxton.co.za . F&HE reserves the right to edit letters and award prizes based on merit.…

From 30 March – 12 April, Fairtrade South Africa will be asking you to seek justice with a chocolate bar, right wrongs with a glass of wine, change the world on your coffee break, or sweeten bitter trade on your way to the gym. This year’s theme, The Power of You, aims to inspire a new generation of leaders and decision-makers to activate the immense power they have to change the world with their everyday choices. Make your change by choosing products and services that are certified by an independent ethical/sustainable label, such as Fairtrade South Afrca, Fair Trade Tourism South Africa, Marine Stewardship Council (MSC) or Forest Stewardship Council (FSC). For a full list of Fairtrade products available in SA, visit fairtrade.org.za. For more information on the campaign, visit…

3-12 April 2015. The annual Rand Show, Johannesburg. The jam-packed programme will offer families a variety of entertainment and exhibits. Tickets are available at the gate or through Computicket. R100 for adults, R50 for pensioners over 65, R50 for teens aged 13 – 16, R20 for kids aged six – 12, and free for children under six.randshow.co.za 10-12 April 2015. Taste of Cape Town, Green Point Cricket Club. Boutique exhibitors, artisan producers, premium drink brands and award-winning wineries will provide a bounty of the Mother City’s finest food and drink on offer, ensuring you can sample and shop for a range of produce. Tickets available at itickets.co.za or call iTickets on 0861 000 291. 24-27 April 2015. Decorex Cape Town, Cape Town International Convention Centre. The ultimate stage for the…

In the kitchen A natural antiseptic, lemon thyme has a wealth of natural herbal benefits for the body, including being a great hangover cure when drunk as a tea infusion. However, it's mainly used like regular thyme in cooking, but with an added lemony zing - ideal for italian and fish dishes. Give your Easter lamb an extra layer by using lemon thyme in your recipe. How to grow In the garden, the plant likes full sun and well-drained soil. Like other herbs, the leaves are packed with flavour in the morning when the essential oils are most abundant, so it's best to pick at this time. It can grow to a height of 20cm - 30cm and produces pink flowers in the summer, which are great bee attractors. Did…

Gielie Beukes is winemaker at Doolhof Wine Estate, a boutique estate in Wellington. This year will be his first vintage. Wellington is increasingly gaining a reputation for top-quality, characterful wines. What makes Wellington unique? The valley where Doolfhof is located is not as hot as other parts of Wellington, as we only have sun between 10am and about 4pm. There’s also a constant easterly wind and amazing soils. Wellington produces some of the best-quality wines in the country and has vines up to 100 years old, but it’s still mainly a mass-production area. We are focusing on top-end craft wines, as that’s what we do best. How is the 2015 vintage looking? Really good! There’s a healthy crop and we’ve had few problems, so we have only done minimal sprays.…

One lucky F&HE reader can win a mixed case (6 bottles) of Doolhof wines valued at R740. To enter, email your name, contact number, postal address and ID number with “Doolhof” in the subject line to foodhome@caxton.co.za  by 15 April 2015. Extra bonus! Want to order some of Doolhof’s delicious wines? Contact the estate today and quote “Food & Home Entertaining April ” and you will receive a complimentary 20% discount on their cellar-door prices. Also applicable when visiting their Tasting Room. Offer valid until 31 May 2015.…

Crème brûlée in eggshells Makes 12 EASY 1 hr + overnight, to set 12 extra-large eggs 1 x 385g tin Clover Condensed Milk 250ml (1 cup) Clover Cream zest of 1 lemon 40g castor sugar microherbs, to garnish berries (of your choice) and pomegranate jewels, to serve 1 Preheat the oven to 150°C. 2 Gently cut the tops off the eggs with a serrated knife. Empty 4 of the eggs into a small bowl, separate the egg yolks and set aside. (Freeze the egg whites in freezer bags for future use in meringues, egg-white omelettes, etc. Make sure to write down how many eggs are in the bag and use within 3 months. Defrost in the fridge overnight.) Empty the remaining eggs into a separate bowl (keep these to make…

Parma ham-wrapped hubbard squash chips with paprika dip These chips with a twist will become your new guilty pleasure! Serves 4 EASY 30 mins THE FLAVOUR COMBINATIONS CHIPS 600g hubbard squash, peeled and cut into batons salt and freshly ground black pepper, to taste 100g Parma ham olive oil, to drizzle PAPRIKA DIP 180g double-cream Greek yoghurt 80ml ( 1/3 cup) mayonnaise 15ml (1 tbsp) sweet chilli sauce 2,5ml (½ tsp) smoked paprika 5ml (1 tsp) red wine vinegar microherbs, to serve HOW TO DO IT 1 For the chips, preheat the oven to 200°C. Line a large baking tray with baking paper and lightly coat with cooking spray. 2 Season the squash batons with salt and pepper. Cut thin strips of Parma ham and wrap a small piece around…

Sweet potato, butter and aloe syrup bread Sweet potatoes are popular among Swati speakers and, based on our research on different cultures, imvemve (aloe sap) – used by ladies who went ukutheza (to fetch wood from the bush) – is often used by Xhosa people. Try our blend of these two flavours in a bread that will not let you down Serves 6 – 8 EASY 1 hr 30 mins + 1 hr, to rise THE FLAVOUR COMBINATIONS 750g white bread flour, sifted + extra, if needed 25g castor sugar 10g dried yeast 5ml (1 tsp) salt 125ml (½ cup) warm full-cream milk 3 large eggs 50g unsalted butter, softened 125g sweet potatoes, peeled, boiled and mashed 50g baby butternut, peeled, boiled and mashed ALOE SYRUP FILLING 50g castor sugar…

French-toast batons with wild mushroom and sage butter Serves 2 EASY 30 mins THE FLAVOUR COMBINATIONS 25g butter 150g wild mushrooms, some cut into quarters 100g butter 10 fresh sage leaves salt and freshly ground black pepper, to taste 2 large eggs 50ml milk pinch salt 2 thick slices sourdough bread, cut into batons 125g crème fraîche, to serve HOW TO DO IT 1 Heat the 25g butter in a medium-sized frying pan over high heat, and fry the mushrooms until golden. Add the 100g butter, reduce the heat and simmer until the butter turns golden brown in colour. Remove from heat, add the sage leaves and season to taste. Transfer the mushrooms to a serving bowl, leaving a little of the butter in the pan for frying the French…

Espresso marshmallows These marshmallows are super-easy to make and have a subtle coffee flavour. Use your Breville Espresso Machine Bean to Cup to make the coffee and your Breville 800 Class Mixer to whip them up Makes about 60 marshmallows EASY 30 mins + 1 hr, to cool and set THE FLAVOUR COMBINATIONS 250ml (1 cup) water 100ml espresso (made using the Breville Espresso Machine Bean to Cup) 35g gelatine powder 700g sugar 10ml (2 tsp) vanilla extract 10g icing sugar 10g cornflour 10g cocoa powder HOW TO DO IT 1 Place the water and espresso in a glass or steel mixing bowl, sprinkle over the gelatine and let it soak, 3 minutes. 2 Place the bowl over a pot of water on the stove set at a medium heat.…

When you think of a typical chef, the first thing that comes to mind is a fairly rotund person who has the capacity to lose their cool... at the drop of a hat! Shimmy Sello, head chef at Granita – the signature restaurant at Kievits Kroon in Pretoria – is none of these things. He’s slim, yet well built from all of the exercise he does. He’s also softly spoken, which makes a lovely change to tempers in the kitchen, yet with a splattering of tattoos up his arm, giving him just enough edge. And, although he smiles when he talks about food, his face completely lights up when he starts talking about his wife, Akanyang, and six-year-old daughter, Realeboga. Shimmy met Akanyang at school and they both went to…

FOR THE LOVE OF FOOD TRUCKS Food trucks are the vehicles of my dreams. While some may covet a gleaming Ferrari, offer me a humble van spewing street-side gourmet grub and my life is complete. When a site like Yelp has a solid 10 pages worth of reviews for New York City food trucks alone (some as obscure as “the halal cart on 69th Street”), you know it’s a big part of how the city eats. While basic carts are found on every Manhattan street corner, head to Madison and Park avenues’ business district for the more upmarket world of mobile cuisine. Joining the morning rush of office workers in search of breakfast, I have an attack of envy towards them as I order a pair of freshly made tacos…

Spicy hot cross bun loaf Makes 1 loaf EASY 30 mins + rising time DOUGH 240g PnP Cake Wheat Flour 30g PnP Salted Butter, cubed 7g instant yeast 10ml (2 tsp) PnP Mixed Spice 30ml (2 tbsp) PnP Castor Sugar zest of 1 lemon 125ml (½ cup) PnP Full Cream Fresh Milk + extra, to glaze 1 PnP Free Range Extra Large Egg 50g PnP Sultanas honey, to glaze butter, to serve (optional) jam, to serve (optional) 1 For the dough, place all of the ingredients, except the sultanas, in a mixer and blend until a soft dough is formed. Turn the dough out onto a lightly floured surface and knead for a few minutes. Form a hole in the centre and add the sultanas. Continue to knead until the…

Eugene Yiga Freelance writer After studying financial accounting and classical piano, I made the rational switch to a career in branding, communications and market research. But, writing was always my calling, which is why I quit my cosy job, freelanced until I was broke and now work as a lifestyle and entertainment journalist for online and print publications. I m not fussy about food, love carbs (Banting, be gone!) and could eat my mom s lasagne all day. Olivia Spadavecchia Freelance writer After six years in the Middle East, most recently as editor of a popular UAE food publication, I am back in SA. Since my return, I’ve been chronicling my culinary travels, launching a gourmet hot­dog stand and working on the best vegan chocolates. Oh, and I m marrying…

I had to share my favourite food experience with you because, although a disaster, it was still one of my proudest moments in the kitchen. I am, by no means, a great cook, but I decided to put together a brilliant Christmas menu this past holiday for the in-laws. Roast lamb, sweet-potato pie, trifle, mince pies, the works. My one cheat was the gammon, which my hubby bought pre-cooked from a supermarket. The morning of, I got started on my menu. Everything was going smoothly and, by 1pm, I had my pie out cooling and the lamb was making its way to perfection. I popped out of the kitchen, forgetting to latch the child-safety gate, to run to the ladies. Suddenly, I heard a loud bang. With cold dread, I…

Lacuna Bistro is superbly located right at Sandton’s core and, due to its location, the Lacuna Bar has become something of a social hotspot for after-work drinks with colleagues and lazy sundowners on weekends. At the helm is newly appointed Executive Chef Jason Millar, who has worked in the kitchens of some of the world’s most renowned chefs, including Raymond Blanc and Gordon Ramsay. He is supported by Executive Sous Chef Adrian Vaughan. Both chefs put keen emphasis on incorporating fresh, locally sourced ingredients to create unique dishes that reflect contemporary eating trends. BOOKINGS: 010-226-4600; maslow@suninternational.com Camissa Brasserie offers an easy and relaxed, brasserie style of dining at one of the world’s most prestigious hotels, The Table Bay, located in the heart of Cape Town’s bustling Victoria & Alfred Waterfront.…

Formulating our range of products is a creative process that involves smell, texture and intuition, and brings as much joy as making a divine meal for my beloved family and friends. My focus is always on finding nature’s active ingredients that can stimulate cellular regeneration, firming skin elasticity and smoothing out fine lines. Our beloved African potato and Rooibos have such an incredible activity when used together. Now, blend that with aloe ferox and the plant molecular structures expand in possibilities. It is like a dance with nature and letting it do what it knows best: coupling the best-suited actives together. Knowing where our actives come from is important, but at the same time very challenging. Most companies we supply question why we are not organically certified. The problem has…

JOBURG: THE CODFATHER Amidst the current construction and crane-dominated Sandton horizon lies a sizeable sanctuary exuding sophisticated simplicity with down-to-earth joie de vivre. With a fair, but not overwhelming, menu of dishes prepared using the sousvide method or chargrilled in a Josper oven (no gas or electricity), you immediately sense the confidence and experience of those behind it. Apart from sushi freshly prepared in the restaurant, starters and salads tempt with choices like Canadian scallops and saffron-scented corn purée, and tuna and avocado salad with a caper and lime dressing. Mains offer up well-thought-out vegetarian options and signature dishes include mouth-melting East Coast sole with lemon butter and vanilla sea salt. Or, do what I did and custom-build your own platter: mine was succulent Cape salmon, musselcracker, rock cod and…

The truth is important to Paul Boutinot, especially when it comes to wine. Paul, who commutes between France and South Africa, is the owner of Waterkloof Wine Estate in Somerset West. (“Owner?” He refers to himself as ‘custodian’ – and therein lies a tale.) “Many wines, these days, surprise you with a voluptuousness upfront but, as you continue to drink them, they begin to lose their lustre and fade away. At Waterkloof, we grow organic and biodynamic grapes, which enable us to make wines at once both elegant yet intense, which will increase in stature and so, in the end, the truth of the wine will be revealed.” After listening to him for a while, I ask: “The truth seems to be a governing principle in your life?” With a…

Grilled Panga with herb sauce Serves 4 EASY 20 mins 30ml (2 tbsp) fresh lemon juice 45ml (3 tbsp) Westfalia Avocado Oil Lemon-flavoured infusion + extra, to drizzle 60ml (¼ cup) fresh flat-leaf parsley, chopped 20ml (4 tsp) fresh thyme, chopped salt and freshly ground black pepper, to taste 2 whole Panga, cleaned 2 garlic cloves, peeled and finely chopped 10ml (2 tbsp) dried oregano coarse sea salt, to serve lemon wedges, to serve 1 Preheat a griddle pan until hot and spray with non-stick spray. 2 Place the lemon juice, oil, 30ml (2 tbsp) of the parsley and the thyme in a mixing bowl and season to taste. Whisk well together. 3 Brush the thyme mixture inside and outside of the Panga, place on the griddle pan and cook,…

36 April. The Easter Bunny will be paying a visit to Durbanville Hills Wines. Live music, Easter-egg hunts in the vineyards for the kids, food and a jumping castle are some of the other activities on offer. Booking is advised for breakfast and lunch. Email sibrown@durbanvillehills.co.za. 12 April. The Vineyard Hotel in Cape Town hosts a pinot noir festival as part of Tastes of 2015. There will be some unusual pairings of fine cuisine and exceptional wines at The Square restaurant. Dinner, bed and breakfast from R1 055. Call Muneerah on 021-657-4500 or email eat@vineyard.co.za. 1718 April. The annual Barrels & Beards Harvest Celebration on the Bot River in the Overberg offers tastings, food and music as well as the chance to meet local winemakers, who pledged not to shave…

1 FLOUR POWER Use flour instead of cling film when making homemade marshmallows to make removing the set marshmallow super-easy! Line a dish with flour, pour in the marshmallow mixture and seal with another layer of flour. Home-made marshmallows Place 250ml (1 cup) water and 650g sugar in a saucepan over medium heat and stir. Let it simmer, 10 minutes, until the sugar has dissolved. Remove from heat and allow to cool slightly. Mix 80ml (1/3 cup) cold water with 30g gelatine powder and set aside to sponge, 3 minutes. Pour the gelatine mixture into the warm sugar syrup and stir until dissolved. Add a few drops of food colouring, if desired. In a free-standing mixer, beat the sugar syrup until thick and cool, about 15 minutes. Add 5ml (1…

Hot cross buns Makes 12 EASY 1 hr + 1 hr 30 mins, to rise THE FLAVOUR COMBINATIONS 500g cake flour + extra, if needed 15ml (1 tbsp) ground cinnamon 2,5ml (½ tsp) ground nutmeg 2,5ml (½ tsp) ground ginger 60ml (¼ cup) castor sugar 15g dried yeast pinch salt 330ml full-cream milk 80g butter 1 egg, lightly beaten 80g mixed candied peel, chopped 80g sultanas CROSS DOUGH 150g cake flour 15ml (1 tbsp) sugar 170ml ( 2/3 cup) water GLAZE 100g apricot jam HOW TO DO IT 1 Place the flour, cinnamon, nutmeg, ground ginger, castor sugar, yeast and salt in a bowl and mix together to combine. 2 Place the milk and butter in a saucepan and heat gently over low-medium heat until the butter has melted and…

A winemaker wouldn’t dream of stepping into the cellar without respecting terroir – that delicate interplay of location, geology and microclimate that proves so crucial in crafting great wine. In a very real sense, where a wine is made affects how it tastes on your palate. While it’s long been a key pillar in winemaking, local chefs have relatively recently woken up to the notion of cooking food with one eye on the family tree. One chef doing precisely that is Shaun Schoeman, head chef at Fyndraai Restaurant just outside Franschhoek. Here, on the Solms-Delta Wine Estate, it’s a notion expressed in their philosophy of ‘hiervandaan’: food that is distinctly of this place. “I mean, why open a restaurant on a wine estate in Franschhoek and cook food from France…

Recipe twist Instead of traditional tuna-mayo sandwiches, try this heart-healthy alternative: mix 4 dollops of Flora Gold with 1 x 170g tin of drained tuna. Add the zest of 1 lemon and a small handful of chopped parsley for extra flavour. Spread liberally on wholewheat bread and enjoy. “Flora Gold is rich in omegas 3 and 6, giving you all the heart health of Flora but with a delicious buttery taste! For more recipe ideas, visit florastrongheart.co.za.”…

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Fragrant rosemary and butter-roasted pears Serves 6 EASY 1 hr 6 ripe PnP Pears, peeled and halved 300ml PnP Chenin Blanc 60g PnP Castor Sugar 50g PnP Salted Butter 6 star anise 6 sprigs fresh rosemary 1 Preheat the oven to 180°C. 2 Place the pears in a large, wide pot and add the wine, sugar, butter, star anise and rosemary. Make sure the pears are completely covered. 3 Bring the mixture to a boil, then transfer the contents to a baking dish and bake in the oven until the pears are tender and partially caramelised, about 40 minutes. Serve warm with the juices. Seared beef, broccoli florets and microherb bruschetta Serves 6 EASY 45 mins 200g PnP Beef Fillet Extra Trim 80ml (¹/ ³ cup) PnP Extra Virgin Olive…

SPAR Savoury Bread and Butter Pudding Serves 6 EASY 1 hr 15 mins SPAR Butter, to grease 6 SPAR Pork Sausages, sliced 15ml (1 tbsp) SPAR Extra Virgin Olive Oil 150g SPAR Freshline Button Mushrooms, sliced 1 medium baguette, cut into 20 slices 45g SPAR Butter, softened 100g SPAR Cheddar Cheese, grated 8 SPAR Free Range Eggs Large 250ml (1 cup) SPAR Milk 250ml (1 cup) SPAR Long Life Cream handful fresh parsley, chopped salt and freshly ground black pepper, to taste microherbs, to garnish 1 Preheat the oven to 160°C. Grease a 1L-capacity oven dish with butter. 2 Cook the pork sausages in the oil in a frying pan over medium-high heat until golden brown and cooked through. Remove from heat and allow to cool before slicing. Fry the…

My mom has always had a knack for finding legendary recipes. From traditional boboties found in old church recipe books and spicy nasi goreng instructions found on some dusty shelf at a supermarket, to decadent chocolate mousse-cake recipes located in waiting-room magazines. If I need a ‘go-to’ recipe, I use one of my mom’s. She also has the great foresight of renewing my F&HE subscription every year. In the time spent paging through my magazines, I am learning to find my own way for selecting those go-to dishes that suit my young family. My three-year-old daughter dons her little apron, lugs the kitchen stool across the floor and leaps up, whisk in hand, smacking her lips together whenever we bake the oh-so-easy vanilla frosted cupcakes that F&HE is famous for…

Let's be honest life is not picture perfect, satin finished and glossy or always on the page you want it to be. After going through some heartrending sadness, I found I could not look at a magazine for a while and face the glitz and glamour and life stories that merely skimmed reality. But, paging through F&HE, I am somehow transported into another dimension - which sometimes becomes my world! Your presentation, touch of glamour, trends and topics never allow one to tire or make one feel as if it is out of one's reach! I'm a foodie by birth and love trying out new ideas. Picking up F&HE and not reading it from cover to cover is virtually impossible. Heaven only knows where you get your swish ideas from…

Trending Vanilla sponge Easter eggs Surprise your loved ones on Easter morning with moist sponge cake hidden in a hen’s egg. Play with the sponge flavours by adding chocolate or different flavoured essences, such as orange blossom, for an added treat Makes 8 EASY 1 hr THE FLAVOUR COMBINATIONS 8 white-shelled eggs 375g castor sugar 375g cake flour, sifted 10ml (2 tsp) baking powder 250g butter 225ml full-cream milk 75ml cooking oil 4 eggs 10ml (2 tsp) vanilla essence side of Italian meringue/ buttercream icing, to serve (visit foodandhome.co.za  for recipes) HOW TO DO IT 1 To prepare the eggs, use a cork screw to pierce a small hole at the top of the egg and carefully peel off a little of the eggshell to make a small…

I grew up in Italy, right on the border of two regions, Marche and Emilia-Romagna. It is a beautiful place: I am five minutes from the beach, but live deep in the countryside. I moved to New York to learn more about design and eventually pursue a career there. On returning to Italy, a few years later, I started sharing my Italian vegetarian recipes on the blog to find my roots again. My blog eventually helped me to fall in love with Italy and its Mediterranean food all over again, and the passion to share good, wholesome food and beautiful pictures just kept growing along the way. Now that I feel closer to Italy and its countryside more than ever, keeping my blog is even more of a pleasure. While…

The Pretoria Boeremark or farmers’ market begins when the day is barely out of its husk. But, despite the really ‘vroeg’ hour and even buckets of rain, people turn up here in droves. Formed 23 years ago by the then Transvaal Agricultural Union to help small farmers sell their produce, it has since tripled in size and so have the veggies, it seems. From pumpkins the size of small RDP houses at the Ranch Farm stall, to butternuts the size of fat babies, the word bountiful is synonymous with the Boeremark. Simple shopping bags don’t do here, oh no – shoppers haul along flat-bed trolleys mounted with big black crates. Since I’m always on a crusade to cook from scratch and picky about wholesome ingredients, I certainly wasn’t stuck for…

Road-trip special  I spent a month travelling round South Africa, sampling some of the best new handcrafted drinks. From boutique beers in Kynsna to home-grown gin in Wellington, a new breed of artisan producers are proving that small is beautiful. WINE JARGON UNRAVELLED... “Blending’’ Around this time, a couple of months after the start of harvest, South African winemakers begin the process of blending wines from different cultivars, barrels and vineyards. Blending is used to make some of the finest wines in the world, including Champagne and Bordeaux. It’s a delicate balancing act, comparable to the art of making a fine perfume.…

A new breed of craft distillers is putting South African gin on the map. They include Roger Jorgensen in Wellington and Inverroche in Still Bay, with at least two more producers expected to start production in 2015. Gin – made by infusing a neutral spirit with a range of botanicals, of which juniper must dominate – is given a uniquely South African twist through the use of indigenous fynbos plants and roots. Roger Jorgensen is making a name for his characterful spirits including gin, absinthe and vodka, which he concocts in traditional pot stills in his backyard in Wellington. His aromatic botanicals, which he grows himself or gets supplied locally, include a local buchu, coriander, apricot kernels, orris roots, citrus peel and African ginger. The secret to appreciating a high-quality…

DID YOU KNOW? Figs naturally help hold in moisture in baked goods, keeping them fresher. Eating 120g dried figs has as much calcium as drinking 125ml (½ cup) milk. The fig tree is a symbol of abundance, fertility and sweetness. Source: valleyfig.com Fresh fig, Brie and prosciutto bites with macadamia-nut brittle Serves 4 EASY 1 hr 30 mins THE FLAVOUR COMBINATIONS MACADAMIA-NUT BRITTLE 225g white granulated sugar 60ml (¼ cup) water 200g salted macadamia nuts, roughly chopped FIG, BRIE AND PROSCIUTTO BITES 200g Brie, sliced into 2cm-long chunks 6 medium fresh figs, halved 140g prosciutto crudo olive oil, to drizzle HOW TO DO IT 1 For the brittle, place the sugar and water in a medium saucepan over high heat and stir until the sugar has melted. Brush…

Lamb steak tagliata with hummus bruschetta Serves 8 (as a canapé) EASY 1 hr THE FLAVOUR COMBINATIONS CANNELLINI BEAN HUMMUS 2 garlic cloves, skins on 1 x 400g tin cannellini beans, rinsed and drained 30ml (2 tbsp) tahini paste 30ml (2 tbsp) olive oil generous squeeze lemon juice salt and freshly ground black pepper, to taste BRUSCHETTA 8 – 10 slices ciabatta bread olive oil, to brush TAGLIATA 30ml (2 tbsp) olive oil + extra, to rub 2,5ml (½ tsp) red chilli flakes 5ml (1 tsp) dried oregano pinch sea salt flakes 15ml (1 tbsp) lemon juice 500g lamb fillet steaks salt and freshly ground black pepper, to taste pecorino shavings, to serve capers, to serve microherbs and edible flowers, to garnish (optional) HOW TO DO IT 1 Preheat the…

The ELO cookware range is world-renowned for its high-quality, European craftsmanship. With over 80 years of experience, ELO has forged its place as the biggest supplier of cookware in Europe. It has won numerous awards and was named one of Germany’s top 100 most innovative small and medium-sized enterprises. Over time, ELO has become well loved by professionals and home cooks alike. With ELO, cooking becomes a family affair. It caters to every family’s cooking needs, no matter what the occasion. From non-stick pans that are perfect for making crumpets for the kids, to the high-quality Rubicast cast-aluminium range that is ideal for whipping up everyday meals. And there’s no time wasted afterwards on scrubbing because of the robust, triple-layer, non-stick coating. ELO moms will be pleased to know that…

Somehow I knew, even before the first mouthful, that I was in for a taste sensation. I had been watching a big slab of dense, white nougat setting in a tray, between layers of rice paper, on the central island of Lianne Scher’s kitchen at 1701 in Dainfern... Veinah Ncube, one of Lianne Scher’s trusty helpers, first handcuts the nougat with an old-fashioned paper guillotine, then deftly twists a plain white wrapper around each square. They look deceptively simple, but the wait is worth it. The nougat is just sweet enough, creamy without being sticky, and full of crunchy nuts. Macadamias. Almonds. Heaven. “It all happens here, from start to finish,” Lianne says with satisfaction. “I just love being in my kitchen,” which she fondly calls her ‘copper kitchen’, referring…

1 Paska, traditionally eaten as part of an Easter meal in Eastern European countries, is what? 2 Bottled in northern France, which champagne brand is sprayed from the podium at Formula 1 Grand Prix races? 3 Lokum is more commonly known as what confection? 4 Where does the chayote or ‘vegetable pear’ originate from? 5 The sauce meunière is normally served with what? 6 What does the Icelandic dish, hákarl, consist of? 7 Which Swiss dish would you prepare and serve in a caquelon? 8 Which iconic French dish is called ‘cuisses de grenouille’? 9 What is Neufchâtel? 10 Which herb gets its name from the Latin for ‘dew of the sea’, which it resembles? 11 Avgolemono soup is a lemon and egg soup from which country? 12 In historically…

Prepare for your Easter lunch in advance by prepping meals beforehand and freezing what you can! “Do not peel or cut the beetroot before cooking; rather scrub the skins clean to avoid bleeding.” Roast beef, pea shoot and string bean salad Serves 6 EASY 45 mins 500g baby beetroots 600g potatoes, quartered 2 red onions, peeled and quartered 4 baby aubergines, quartered 25ml PnP Extra Virgin Olive Oil + extra, to sear salt and freshly ground black pepper, to taste 400g PnP Sirloin Steak 250g PnP Extra Fine String Beans, trimmed and blanched 50g PnP Baby Spinach DRESSING 60ml (¼ cup) PnP Extra Virgin Olive Oil 20ml (4 tsp) PnP Balsamic Vinegar salt and freshly ground black pepper, to taste 5ml (1 tsp) wholegrain mustard baby spinach leaves, to serve…

SPAR LONG LIFE CREAM SPAR Long Life Cream is sterilised to allow for storage without refrigeration. This quality makes it a store-cupboard essential, plus it has a resealable lid for convenient reuse after opening. SPAR ROOIBOS SPAR Rooibos is sourced from the Cederberg mountain range in the Cape. The brew, made from dried Rooibos leaves, is a herbal infusion. It has a distinctive colour, flavour and aroma, which differentiates it from most other teas. The flavour can be described as slightly sweet and fruity. SPAR NORWEGIAN SMOKED SALMON Smoked salmon is high in omega-3 fatty acids, vitamins and minerals, and a good source of protein. SPAR Salmon is fished in clear seawaters off Norway, ensuring its delicious freshness and taste. SPAR MARKSBURY SELECT BLUE STILTON From the Nottinghamshire region of…