Innholdsfortegnelse for Oct-14 i Food & Home Entertaining

Update... @FHEMag 14 Aug We’re already dreaming about sun-soaked days by the pool. What cocktail will you be sipping on when summer rolls in? #ginandjuice SeeMeBaby @See_Me_Baby @FHEMag Most definitely Pimm’s! Monique Else @MoniqueElse @FHEMag Mojito! Naturally Solar @naturallysolar @FHEMag Not being fooled by fake spring! But when it does come around, Spicy Bloody Marys! SA Country Life @SACLMag Does a G&T count? Otherwise it’s a Singapore Sling – or anything Tom Cruise mentioned in his Cocktail monologue! ;) SERIOUSLY delicious I love cooking for and entertaining friends, but baking has never been my thing. I have the privilege of living between Sandton and Zanzibar, but I always battle to find a cake that I can ‘reproduce’ in Zanzibar! So often I have felt let down by recipes with stunning…

Trending Balsamic beads Why drizzle balsamic when you can pop a glossy dollop of these beads on your salad or crostini? These tiny semi-solid balsamic vinegar balls, coated in plant-based gelatine agar agar and preserved in olive oil, are 100 per cent vegan, have a shelf life of a year and do not need to be refrigerated. Order yours now from balsamicbeads.co.za and try the recipe below as a simple canapé. Cheese straws dunked in balsamic beads Serves 6 EASY 10 mins THE FLAVOUR COMBINATIONS 30ml (2 tbsp) balsamic beads 45ml (3 tbsp) olive oil 125g three-cheese straws 70g Parma ham HOW TO DO IT 1 Place the beads in a small bowl and top up with olive oil. 2 Wrap the Parma ham halfway around the cheese straws. Carefully…

NATURAL solutions  Biodynamic- and organic-farming practices and minimal cellar intervention result in terroir-specific wines that are both delicious and good for the planet Reyneke Organic 2013 Sauvignon Blanc, R95 Whole-bunch pressed grapes, six months in French oak, low alcohol and an intense, citrusy flavour – what’s not to like? Avondale Cyclus 2012, R225 A blend of viognier, chardonnay, roussanne, chenin blanc and semillon, it’s full of intense fruit flavours – pineapple, pear, apricot and fig – subtly balanced with oak. Waterkloof Seriously Cool Chenin Blanc 2014, R95 Fanned by False Bay breezes, the well-integrated flavours of this fragrant wine (stone fruit, white flowers and honey) are a result of whole-bunch pressing and a slow, natural, six-month fermentation process. “Strawberries, cherries and an angel’s kiss in spring. My summer wine is…

Nutritionally, aubergines are low in fat, protein and carbohydrates and they contain relatively low amounts of most important vitamins and minerals. Aubergines differ in colour, size and taste, but a fresh one will boast a shiny and smooth skin, and will be particularly bright in colour. The larger they are, the less flavourful and the tougher the skin. Aubergines must be used as soon as possible because they spoil quickly. Salting them before cooking helps to reduce bitterness as well as absorb less oil. Aubergine cannelloni with goat’s cheese, pine nuts and baby spinach Serves 4 – 6 EASY 30 mins THE FLAVOUR COMBINATIONS 80ml ( 1/3 cup) olive oil 8 purple aubergines, cut into 1cm-thick slices lengthways 1 large onion, chopped 2 garlic cloves, peeled and crushed pinch ground…

Watermelon, grape and honey-yoghurt salad A low-carb flavourful fruit salad that uses just six ingredients Serves 6 EASY 20 mins THE FLAVOUR COMBINATIONS ½ (800g) medium watermelon, cut into thin slices 200g red globe grapes, peeled 200g green globe grapes, peeled 250g Greek yoghurt 60ml (¼ cup) honey + extra, to drizzle small handful fresh mint, to garnish HOW TO DO IT 1 Cut watermelon rounds from the thin slices using a cookie cutter. Divide the grapes evenly and cut some into slices, some in half and leave some whole. 2 Mix the yoghurt with the honey. 3 Arrange all the salad ingredients on a clear serving platter. Add smears of the honey yoghurt, drizzle some extra honey on the platter and serve garnished with fresh mint. Seeded salad The…

Caramelised fig, orange and feta salad SERVES FOUR 100g caster sugar 16 fresh figs, cut in half lengthways (530g) 4 medium oranges, topped and tailed, peeled and sliced into 1cm-thick rounds (750g) 2 tbsp lemon juice 1½ tbsp raki, Pernod or another aniseed-flavoured liqueur 1 tsp aniseed or fennel seeds, lightly toasted 1 garlic clove, crushed 80ml olive oil 200g feta, roughly crumbled into 1cm chunks 1 tbsp oregano, small leaves whole and larger ones chopped 60g rocket coarse sea salt and black pepper Place a large frying pan on a medium heat and add half the sugar. Leave for 2–3 minutes, or until it turns a golden caramel colour; don’t stir the sugar at this stage. Once nice and golden, add half the figs, cut-side down. Cook for 2…

This formerly obscure Andean cereal-like crop, that proliferates on the Bolivian Plateau, is feted for its health properties. Quinoa (pronounced ‘keen-wa’) is actually a chenopod, related to species like beets and spinach. Its seeds have a light, nutty taste and, when cooked, become almost translucent. An unusually high protein content (about 16 per cent) for a ‘grain’ makes it a credibly nutritious meat substitute. Add to that its cache of amino acids and you have a wholesome crop that health-conscious pundits want. In the USA alone, imports more than doubled from 2006 to 2008, then doubled again to 22,3 million pounds (about 10 million kilograms) from 2008 to 2010. Consequently, the price has tripled since 2006, with the United Nations even declaring 2013 as the International Year of Quinoa: “Faced…

In 2009, Jean-François Rial, CEO of French travel company Voyageurs du Monde, heard a rumour that a home, originally built for one of the world’s most iconic political figures of the 20th century, Mahatma Gandhi, was going on sale in South Africa’s largest city. A few weeks later, the property was his and, with an international team of artists, designers, historians and thinkers, he spent the next two years visualising, stripping back and reclaiming a piece of history. Today, The Satyagraha House, a registered part of Johannesburg’s historical heritage, is an inviting oasis of tranquillity for tourists and locals looking for breathing space in the calamity of Jozi. A combination of a living museum and guest house, it was originally built in 1908 by Gandhi’s architect friend, Hermann Kallenbach, and…

BRUCE TUCK I’m a Cape Town-based photographer, specialising in food, lifestyle and product photography. I’m a big fan of breakfast (most important meal of the day), a decent cup of coffee, old architecture, sustainable farming, REM and road trips through the Klein Karoo. My favourite tool in my kitchen, at the moment, is this very cool little cast-iron skillet my wife gave me. I’d be completely lost in the kitchen without it! I make a mean omelette and I’m always partial to pan-seared tuna if it’s on a menu. JEANTELLE VAN STADEN I’m the executive chef at five-star Tintswalo Atlantic in Cape Town. Food plays an enormous role in my life as I come from a close-knit Afrikaans family and, true to our nature, there’s never a shortage of food…

Serves 3 – 4 EASY 30 mins + 1 hr, to poach THE FLAVOUR COMBINATIONS 200g castor sugar 750ml (3 cups) rosé 4 Forelle pears, peeled with stalks intact ZABAGLIONE 12 egg yolks 140g white sugar seeds of 2 vanilla pods 500ml (2 cups) Sicilian Marsala wine SPUN SUGAR 225g white sugar 240ml boiling water 2,5ml (½ tsp) vodka 2,5ml (½ tsp) edible gold powder (Available at most baking suppliers) HOW TO DO IT 1 Stir the castor sugar into the rosé and heat in a large saucepan over medium heat until the sugar has dissolved, 15 minutes. Add the pears and poach until they are soft and reach a warm pink colour, about 1 hour. 2 For the zabaglione, whisk together the egg yolks, sugar, vanilla pod seeds and…

CAPE TOWN: THE DINING ROOM Karen Dudley’s fans and frequent visitors to The Kitchen fell in love all over again when they experienced her comfy and cosy restaurant next door in trendy Woodstock, called The Dining Room. The decor is simple and similar to her first success, with parquet flooring having moved up a notch or two to become clever table tops. Nostalgic bric-à-brac is in evidence but, here, the ambience is a little more subdued and sedate. The daily menu, casually written on a roll of brown paper, is simple – a solo dish of the day, plus a vegetarian option. Our day featured a memorable seared salmon with a Tokyo wasabi dressing, black rice, beetroot with caraway and rocket broccoli. To top and tail the meal, try their…

DEAR MARKETS, TAKE A LEAF FROM EARTH FAIR Few irritants compare to spears of straw poking into your backside when you’re trying to enjoy good nosh. Okay, actually there are many worse maladies to consider, like global warming and poverty, but stay with me. The Earth Fair Food Market has ingeniously solved the aesthetically pleasing yet uncomfortable straw-bale-as-seating quandary, by zip-locking their bales in plastic. And rumps in the southern suburbs of Cape Town have been rejoicing ever since. Now, let’s talk food. “My friend has a tuna boat,” says Don of Don’s Calamari as he dusts his calamari and ladles it into sizzling oil. “The tuna chases the squid up, and then I rescue the squid!” The squids’ liberation is all too brief though, I muse, as I tidy…

I asked Wayve Kolevsohn, sommelier at The Test Kitchen ( thetestkitchen.co.za  ), to share her thoughts on local pinot noir and how to serve it. Q: What is the optimal temperature for serving pinot noir? A: Between 16 and 17°C is ideal, depending on the age of the wine. If served too cold, the most delicate flavours and aromas of the wine may be concealed. If served too warm, the wine may come across as overly tannic. Q: For someone who doesn’t enjoy red wine, is pinot noir a good place to start? A: Yes, even white wine drinkers tend to like pinot noir! It’s low in tannin, unobtrusive, floral and fruity. For serious wine lovers, it’s a mystical grape – difficult in the vineyard and cellar but, if…

Prosciutto-wrapped asparagus soldiers with Parmesan coddled eggs Serves 6 EASY 30 mins THE FLAVOUR COMBINATIONS ASPARAGUS SOLDIERS 18 fresh asparagus spears 18 slices prosciutto olive oil, to drizzle PARMESAN CODDLED EGGS butter, softened, to grease 6 ramekins sea salt flakes and freshly ground black pepper, to taste 90g Parmesan, freshly grated 6 eggs 90ml fresh cream 15ml (1 tbsp) fresh chives, chopped 15ml (1 tbsp) fresh flat-leaf parsley, finely chopped HOW TO DO IT 1 Preheat the oven to 180°C and line a baking tray with foil. 2 For the asparagus soldiers, trim the woody ends off the asparagus and blanch the spears in boiling salted water until bright green and tender with crunch, 2 – 3 minutes. Refresh under cold water and drain on paper towel. 3 Wrap each…

Chef Brett Gentles and his sister, Lara, own the Glenwood café, which, along with the adjacent Glenwood Bakery, has created a neighbourhood foodie nucleus. Locals have embraced the creative vibe and imaginative menu at Parc and, in turn, Brett supports local suppliers and businesses in his quest to build the community. Brett’s family has been integral to his food journey. “My grandfather was Italian and food was very important. We would stay with my grandparents on weekends and spend them baking and cooking. The alchemy of turning raw products into something is really special,” says Brett. He was halfway through a degree majoring in marketing and philosophy – and living with and cooking for five guys in digs – when Brett decided that food was his real passion. So, after…

What better way to usher in the sunny season than at an exciting Spring Af-Fair, perfect for fashionistas and foodies alike? During the one-day event, held at the exquisite Emoyeni Estate, you’ll be invited to join chef Henry Davrajh of Philips Consumer Lifestyle for an enlightening cooking demonstration, showcasing Philips’ new Avance Airfryer, a must-have piece of equipment for healthy home cooking. This demo will be followed by an exclusive peek at Busby’s chic spring range of leather accessories, and a talk on new-season fashion trends. Finally, Belle’s Patisserie’s pastry chef, Jean-Philippe Roger, will hold a cake- and cupcake-decorating demonstration. Refreshments will be served at a leisurely high tea, after which you can stroll through the vintage market, where vendors include Philips, Busby, Belle’s Patisserie, Sorella Jewellery and many more.…

1.  How many snails are eaten on average per year in France?2.  What has been the official state pie of Vermont since 1999?3.  Cavendish, Orinoco and Lady Finger are all varieties of which fruit?4.  The two small pieces of dark meat on the back of poultry near the thigh are commonly known by what name?5.  What is a Pentland Javelin?6.  What is kielbasa a popular Polish variety of?7.  Which European nation consumes more spicy Mexican food than any other?8.  What was margarine called when it was first marketed in England?9.  What flavour of ice cream did Baskin-Robbins introduce to commemorate America’s landing on the moon on 20 July 1969?10.  What was a Bloody Mary originally called?11.  What does the Italian word ‘linguine’ translate to in English?12.  What is the only…

I still squirm just thinking about it, my face scrunched up with self-criticism. My early ventures into entertaining at home, I mean. Were they over-ambitious? Check. Did I over-cater? Check. Was I overwhelmed? Check, check, check. You see, I always believed (in a frustratingly masochistic way) that the amount of sweat and toil put into preparing a meal for friends was directly proportionate to how much they enjoyed themselves. There I would be, the night before a big lunch, ironing the tablecloth back and forth, like a woman possessed, right next to the dining-room table. Each creaseless section of the tablecloth would then be transferred to the table as seamlessly as possible. Then, the ruler would come out and – yup, you guessed it – the space between each placemat…

Hemingway’s, at the exclusive Leriba Hotel and Spa, is an à la carte restaurant with a menu that is refreshingly distinctive and full of tasteful surprises. Whether you opt to dine in the main restaurant next to the cosy fireplaces, on the sun-drenched patio or join the chef inside his own kitchen, guests are ensured a truly novel concept that intertwines style and comfort with a spectacular dining experience. BOOKINGS: leriba.co.za; 012-660-3300; management@leriba.co.za If you want to feel at home away from home, Noop Restaurant is the perfect place. The beautiful heritage building breathes warmth and hospitality, setting the tone for a meal that’s as personal as it is delectable. Chef Zian is likely to introduce himself and make sure you’ve enjoyed your meal. His philosophy is to “keep…

Most of Antoine van Heerden’s school holidays were spent harvesting macadamia nuts on his parents’ plantations on the banks of the Sabie. So, it’s not surprising this tall, blue-eyed, blond charmer, who graduated last year with a Mechanical Engineering degree at Stellenbosch University, has turned them into a thriving business. A classical piano player who’s also a sportsman, Antoine, 23, cycles, runs and wins sports awards he’s too modest to tell me about. I find them on Google. “The health side of sport is my passion,” he says. “I’m not pedantic, but I’m careful about what I eat. It tends to be lots of vegetables, roasted and stir-fried. I don’t go for the Tim Noakes diet. Less meat can reduce the carbon footprint.” He’s proud of the fact that the…

Finally a book that reveals the mystery and science of wine in a straightforward, unpretentious way! Written by Cathy Marston, a wine writer who also runs the UKaccredited Wine and Spirit Education Trust (WSET) wine courses in South Africa. Four lucky readers can win a copy of Love Your Wine, published by Bookstorm and valued at R175. To enter, email your name, postal address and ID number to foodhome@caxton.co.za with “Love Your Wine” in the subject line by 15 October. POCKET-FRIENDLY PINOT NOIR LIMELIGHT PINOT NOIR 2012, R80 Fruit-driven and accessible, without sacrificing the complexity of the noble Burgundian grape, it pairs well with roast chicken, pizza or sashimi. HAUTE CABRIÈRE UNWOODED PINOT NOIR 2014, R85 A brilliant red colour, indicative of elegant red berry aromas, follows through to concentrated…

1 PRETTY cool Chill your summer cocktails with frozen berries or grapes – not only will they jazz up drinks, they won’t dilute them the way ice cubes do. 2 ALL WHITE NOW Looking for a super-easy way to make white sauce? This recipe serves 2 and takes only 15 minutes. Melt 50g butter in a saucepan over medium heat. In a bowl, mix together 50g cake flour, salt and pepper to taste and 375ml (1½ cups) milk. Add the flour mixture to the melted butter and stir until thickened, 5 minutes. Serve immediately over 150g steamed broccoli or cauliflower. 3 ONCE YOU POP... … you can’t stop! Leftover cake with butter icing can easily be frozen and used to make cake pops at a later stage. Just remove from…

Guacamole is not only a savoury snack,but a sweet summer treat too. With Westfalia Guacamole, you can make delectable, quick and healthy delights full of rich nutrients. Try these creamy Westfalia Guacamole and green tea lollies and let your taste buds run wild. Guacamole and green tea lollies  Makes 6 EASY 35 mins + freezng time 125g Westfalia Plain Guacamole 60m1 (1/4 cup) runny honey 100ml green tea 50m1 coconut cream 15ml (1 tbsp) vanilla extract Combine all of the above ingredients, pour into ice-lolly moulds and refrigerate, 30 minutes-Remove from fridge, insert wooden lolly sticks into the centre of the lollies and place in the freezer. Freeze until set and ready to serve.…

Nestled on the shore of the Atlantic Ocean, between Hout Bay and Cape Town, sits the five-star luxury lodge Tintswalo Atlantic. With breathtaking views of the ocean and Table Mountain National Park, it offers discerning travellers a taste of refinement in an idyllic setting. Here, executive chef Jeantelle van Staden, of the HTA School of Culinary Arts, offers fine-dining cuisine with a personal touch. This summer, she heads outdoors where only SASSI sustainable fish and fresh, local ingredients take centre stage. Tintswalo Atlantic, 1 Chapman’s Peak Drive; 021-201-0025; tintswalo.com/atlantic PAIR THIS DISH WITH… Nederburg 2012 Anchorman Chenin Blanc. It lends a slight sweetness to the cured fish, and the zesty undertones play with the fresh lime taste. “The perfect combination of fresh, oceanic flavours and seasonal ingredients – sure to…

CREEPY CRAFTS Get creative for your Halloween party with these bewitching ideas! • Create a gothic centrepiece for the table, or perhaps for your entrance hall to welcome all those ghouls into your home.• Spray varying sizes of pumpkins in schoolboard paint – great for writing messages or drawing scary faces on. Pile them up, finish with a top hat and decorate with creepy crawlies and other Halloween goodies.• Treat guests to a magical spiderweb. Spray an embroidery hoop black and add a ribbon at the top. Sandwich black tulle and spiders in the hoop, then use the ribbon to hang on the back of a chair. A fun spooky gift that would also be great as an eerie door wreath.• Top hats make for a creative way to display freaky food. Turn them…

With Hollywood and Bollywood royalty Helen Mirren and Om Puri heading up its cast, together with other A-listers like producers Steven Spielberg and Oprah Winfrey, The Hundred-Foot Journey had high expectations. And it didn’t disappoint… Hundreds of lucky ticket-holders poured into MonteCasino’s Nu Metro cinema in Joburg to soak up its first big-screen viewing. Brought to SA by Times Media Films and DreamWorks Studios, The Hundred-Foot Journey is an uplifting story about chef Hassan Kadam (Manish Dayal), who moves to the south of France with his family, headed by ‘Papa’ (Om Puri). Their grand plans to open an Indian restaurant are foiled by the fact that just 100 feet away stands a Michelin-starred French restaurant belonging to Madame Mallory (Helen Mirren). Enraged by their impending threat to her business, Madame…