Innholdsfortegnelse for Nov-14 i Food & Home Entertaining

Perhaps it is because it’s in my blood but, when summer is in full swing, I want to skip into the kitchen and whip up all things Mediterranean. And when it came to deciding which particular Mediterranean cuisine to focus on in this issue, the F&HE team and I realised that the moreishness of Portuguese food – packed with feisty flavours we love passionately, yet have perhaps taken for granted – was well-deserving of a festival in its honour. While researching Portuguese cuisine, I discovered some amazing facts about the extent to which Portugal has influenced the world with its culinary specialities. For instance, did you know that the American Declaration of Independence was toasted with a glass of Madeira wine, as it was a favourite of Thomas Jefferson’s? Or…

My sister has recently given me a subscription to F&HE as a birthday present. I decided that I owed it to both my sister and myself to actually use the recipes... With guests expected for Sunday lunch, I was looking for a new and exciting dessert and I found the perfect answer in the July issue in the form of a braided pear, chocolate and nut tart (page 101). The picture looked amazing, the ingredients easy to obtain and the method not too demanding. Imagine my amazement when not only did it turn out looking exactly like the photo, but it tasted delicious too! It was the first time that my dessert was photographed by my guests before I was allowed to cut it! Is that not special? Chris Maraspini,…

Trending At F&HE , we’ve noticed how organic, natural elements are increasingly inspiring local designers to get creative and produce some wonderfully exciting products... and who can blame them with SA’s bountiful landscape, flora and fauna? From bronze bowls inspired by lichen to beautifully painted tableware and large-scale wallpaper designs, here are our favourite designers this summer and some insight into what it is they find so stimulating in our natural world. Robin Sprong “We are constantly learning from nature and seeking nature for its beauty. But, in general, we are also becoming aware of nature’s vulnerability and can no longer take it for granted. Therefore, we believe it creates a strong interest in surrounding ourselves with design elements that remind us to appreciate nature. Design has the ability to…

SPICE IT UP…

UNDER THE PALM TREES If there’s one thing Cape Town’s got down to a fine art, it’s markets. And wine tasting. And wine tasting at markets. Case in point: the little gem of a market at The Palms in Woodstock. Set in a big warehouse-like space with a beautiful, high glass ceiling, the first thing that hit me as I walked into the market was the incredible mixture of smells. The concept behind The Palms market is to bring farm-fresh produce and the very best plattelandse cuisine to city tables. When you can tell that the people selling their wares are enjoying the market just as much as you are, you know they are onto a winning formula. All the stall owners I chatted to were happy not only to…

WHITE flends  Delaire Graff White Reserve 2012, R185 Zesty citrus, lime and almond with layers of pineapple, passion fruit and gooseberries. A crisp, spicy minerality adds to a lingering finish, creating a classy wine. Avondale Cyclus 2012, R225 Dynamic and complex, this white blend is named in honour of the vortex in nature, echoed in the life energy swirling through the wine’s different layers. Solms Delta Amalie 2013, R110 An elegant wine blended from four different wine regions and four grape varietals (grenache blanc, chenin blanc, roussanne and viognier) to create sublime complexity and balance. Live in the sunshine. Swim the sea. Drink the wild air.RALPH WALDO EMERSON…

The Smeg Pizza Stone lets you create your own fresh stone-baked pizzas at home. It works in 60cm electric ovens and was developed for cooking delicious pizza with an unmistakably authentic, crispy base – just like you’d get in an Italian pizzeria! The Smeg Pizza Stone can also be used to cook flatbreads and thin doughs, with either sweet or savoury toppings. The possibilities are endless! To find a stockist near you visit smeg.co.za. Product code: PRTX SUBSCRIBING IS EASY • Call 011-473-8700, fax 086 756 6371, email foodandhomesubs@RNAD.co.za or subscribe online at foodandhome.co.za or subs.RNAD.co.za.• Make your cheque out to RNA Subs and post it to Food & Home Entertaining Subs, Freepost JHZ1135, PO Box 725, Maraisburg 1700 (no stamp required).• EFT/direct deposit payable to RNA Subs; branch FNB Trade Services 657;…

The Hass avocado, available between August and May, is oval in shape with a rough, green skin, which turns blackish-purple when ripe. Its flesh has a creamy texture with a slightly nutty taste. The thick skin is an advantage when serving half an avocado, as the flesh can be easily scooped out. Owing to its taste, size, shelf life, high growing yield and, in some areas, year-round harvesting, the Hass cultivar is the most commercially popular avocado worldwide. Fuerte or green-skin avocados, available from August through to November, have a pear shape and thin, smooth skin, which remains green as the fruit ripens. Fuerte avos peel easily and have pale green, delicate, creamy flesh. Hass avocados are ideal for use in cooking because the flesh doesn’t break as easily. Usually,…

It doesn’t take long on a Wednesday evening for the party to kick off at the Sir James van der Merwe Bar in Kramerville, Johannesburg. The punters begin to trickle in from about 4pm when it opens; by 6pm, it’s turned into a healthy throng – laughing, drinking and chatting around the bar – and, come 10pm, shoes are kicked off along with inhibitions as people clamber aboard the tables to dance to their favourite tunes. The music is nostalgic and the atmosphere warm and inviting – it’s the kind of evening where hearts are opened, friendships are forged and tall stories are made. And, if we’re talking stories, there really is no better setting, because the story of Sir James, like all the best, is a yarn spun from…

Everyone can be a great chef with Mayfair’s assorted range of tinned seafood, vegetables, fruit and condiments. Mayfair takes the fuss out of cooking with their easy-to-prepare snacks and dishes. All you need to do is open a tin and there you have it – a gourmet meal in the making. This delicious spaghetti marinara is hassle-free and will have your guests coming back for seconds. Spaghetti marinara Serves 4 EASY 40 mins 15ml (1 tbsp) olive oil 45ml butter 1 small onion, finely chopped 1 garlic clove, finely chopped 1 x 425g tin Mayfair Cross Cut Green Beans, drained 1 x 420g tin Italian Chopped Tomatoes, blended salt and freshly ground Mayfair Pink peppercorns, to taste 1 x 170g tin Mayfair Crab Meat, drained 1 x 200g tin Mayfair…

“When I was a kid, my uncle took me to a place in Pretoria to eat trinchado. There was this huge bottle of home-made peri-peri sauce. I’ll never forget it and have, in fact, been chasing it ever since,” says chef Nic van Wyk. Well known as a judge on KykNET’s Kokkedoor , Nic is cooking us a Portuguese lunch with a South African twist. He created the dishes to complement the wine farm’s Portuguese varietals, which include Tinta Barocca and Touriga Naçional (for both single varietal wines as well as port wines). It’s almost midday and, on cue, assistant winemaker Armand Lacomme brings me a glass of rosé made with Tinta Barocca (there are plantings of this grape on the farm dating back to 1940). We head out onto…

Having spent most of her life surrounded by food, Michelle Lopes has not only developed a deep passion for it, but found a lifestyle to suit her culture and create a world she loves. “Whether it was with my mom at work or at home, there was always food.” Her childhood consisted of evenings spent bent over her kitchen stove, peering into one of the many Portuguese creations her mother was cooking up that night, while weekends and school holidays had her working at her mother’s cornerside café in Joburg’s Alexandra township. Michelle’s heritage hails from the Madeira islands, just off the south-west coast of Portugal, and, although she was born in South Africa, the culture and ways of the Portuguese remained constant while she grew up – from the…

Anna Trapido’s passion for food and anthropology are well utilised in her new role as the editor of The 2015 Diners Club Rossouw’s South African Restaurant Guide. Here, she chats about her new role and the importance of acknowledging South Africa’s chefs. Chefs work long hours for little money. They do something more complex than brain surgery in that they have to balance creativity, technique and fine motor skills with commerce and interpersonal relationships within a kitchen brigade. Maintaining a successful eatery involves delivering on promises. I like honesty in a menu and clarity of purpose in a restaurant. If the menu says Béarnaise, make sure it is one. A great restaurant is one that does what it sets out to do. I like strange restaurants, although ‘strange’ is in…

Michelle Lopes I’m the Senior Project Manager at MLK Food & Beverage Consulting. Growing up in a Portuguese household, where food is just as important as air, I couldn’t have found an industry more suitable to work in. My favourite kitchen tool is my pestle and mortar, helping me create some flavourful rubs. My favourite Portuguese dish is prawns in beer sauce – delicious! As a new mom, I love getting my baby boy to experience flavours and food – he can be my greatest critic but it can also lead to some perfect Kodak moments! Kerry Murray I am a Cape Town girl, photographer, traveller... and dog walker. My favourite kitchen tool is my immersion blender – it’s such a time saver. I don’t consider myself too much of…

This new addition to Robertsons Herbs and Spices comprises three variants, namely Rosemary & Garlic, Aromatic Roast Potato and Rustic Garlic & Herb, available in generously sized 200ml containers with easy-to-pour caps. Not only do the three flavour combinations offer a tasty way to enhance your Sunday roast, they are also well suited to sprinkling over grilled and fried dishes, as well as adding to summer dips and sauces. Add a delicious flavour kick to marinades by using Robertsons Masterblends for Roasts Rosemary & Garlic for beef and chicken, Aromatic Roast Potato for chicken and Rustic Garlic & Herb for beef, chicken, pork and seafood. Hickory-smoked peri-peri chicken Serves 4 – 6 EASY 1 hr 15 mins + 2 hrs, to marinate THE FLAVOUR COMBINATIONS 6 fresh bird’s eye chillies,…

I met my husband when he was visiting the USA one very cold winter, about 10 years ago. Of course, I assumed he would eventually want to move to America, but I learned early on that Irish farmers never leave their land. Eventually, after a long period of trying to settle into the quiet of the Irish countryside, I figured out that if I learnt about Irish cookery and baking, I would have a better chance of making friends and understanding the culture. It couldn’t be more true: the way to the heart of a culture is definitely through its food. My blog was originally named ‘I Married an Irish Farmer’. But, over time, I was becoming a farmer myself and decided it was time to change the name. I…

Vovo Telo has won many South African hear ts since 2006 with their love of food shining through in every dish they serve. Only the freshest and finest ingredients make it to their menu - no wonder their Por tabello Mushroom Panini took top honours in the national #MushroomsOnTheMenu competiton. Says Vovo Telo’s Craig Goslin, “We loved making the Por tabello Mushroom Panini and we hope you’ll taste the passion in its preparation.” Fresh mushrooms, fresh ingredients... a match made in culinary heaven.…

Andy Watts, master distiller at the James Sedgwick Distillery in Wellington, will be a guest at the 2014 FNB Whisky Live Festival at Joburg’s Sandton Convention Centre (see details on facing page). Watts has played a major role in putting locally produced whisky on the map. Which awards are you most proud of? At the World Whiskies Awards in 2012, we won the World’s Best Blended Whisky with the Three Ships 5 Year Old Premium Select, and followed up in 2013 with the title of World’s Best Grain Whisky for Bain’s Cape Mountain Whisky. Have awards helped the image of local whisky here and abroad? Awards create interest in whiskies that are less well known. Although we do not produce high volumes, those who do get to sample our whiskies…

Gourmet travel With a title like ROAST LAMB IN THE OLIVE GROVES (HARDIE GRANT, R528) you can’t help but close your eyes and imagine a delicious picnic on some sultry Greek island. This is a sumptuous collection of traditional Greek recipes from the tiny island of Paxos. It’s nutritious with lots of flavour packed into rustic dishes, but with an added finesse – think chilled soup of cantaloupe melon with lobster, grilled quail with a sauce of cherries and chilli, honey-baked figs with Amaretto. If Asian flavours are your thing, the all-encompassing tome THAILAND: THE COOKBOOK (PHAIDON, R548) will definitely whet your appetite. It’s filled with all our treasured Thai dishes such as papaya salad and massaman curry, to the really exotic like stir-fried silkworm pupae. With an introduction to…

GRILLED PEACH, PARMA HAM AND BLUE CHEESE SALAD WITH A PEPPADEW DRESSING (RECIPE ON PAGE 38 ) Peach Alaskas with berry sorbet A fun take on the well-loved vintage baked Alaska Serves 4 A LITTLE EFFORT 25 mins + 6 hrs, to churn and freeze THE FLAVOUR COMBINATIONS SORBET 250g sugar 500ml (2 cups) water 30ml (2 tbsp) lemon juice 540g selection of red berries (cherries, cranberries, raspberries, strawberries) 100g blueberries seeds of 1 vanilla pod zest of ½ lemon 2 large peaches, halved and pitted MERINGUE 3 large egg whites 45ml (3 tbsp) castor sugar HOW TO DO IT 1 For the sorbet, prepare your ice-cream maker as per manufacturer’s instructions. 2 Heat the sugar, water and lemon juice in a saucepan over medium heat, stirring until the…

The man telling me I can, without judgement nor fear of reprisal, slosh around naked in beer is Oscar Olsen. A self-styled ‘beer hunter’, Oscar heads Mauritius’s first microbrewery – the charmingly named Flying Dodo Brewing Company. “We are small and know we will never compete with Phoenix [Beverages], but we believe in our intelligence,” he says, tapping the side of his temple in a knowing way. “That is why, in our logo, the Dodo is flying in a plane,” grins Oscar. Phoenix is the Mauritian equivalent of South Africa’s SAB. They dominate with just one brew. “Before I imported beers, there was nothing available except Phoenix. And you can’t just introduce craft beer to people who had only ever drunk one type of commercial beer their entire lives,” he…

BRITA®, the world’s leading brand of home water-filtration systems, transforms your tap water into healthy, great-tasting drinking water. The popular Marella Cool Summer Colour Jug is now available in five fresh colours – Tulip Pink, Rose Red, Lavender Purple, Mint Green and Orchid Blue – and uses the Maxtra filter, which filters up to 150 litres of water and also features an integrated electronic filter-replacement memo. The German brand has also launched the new, innovative Fill&Go BPA-free bottle – winner of the Red Dot design award in 2014, it filters water as you drink so that you can enjoy BRITA® quality water wherever you are. To find a stockist near you, visit brita-water.co.za THE PRIZE Each Hydration Pack consists of a BRITA® Marella Cool Summer Colour Jug, three BRITA® Maxtra…

Aldeia da Mata Pequena, Mafra, Lisbon region Mata Pequena is a tiny village, a hamlet really, as it only consists of about a dozen houses, in the rural Saloio region just to the north of Lisbon. During the 19th century, the village had a population of about 70, which slowly dwindled with the passing years and, by the late 20th century, it was almost completely abandoned, as is the unfortunate case in much of Portugal’s rural areas. But the story doesn’t end there. The village caught the attention of a local couple who began slowly purchasing the abandoned houses and restoring them, keeping the traditional building techniques and materials and remaining faithful to the 19th-century style of the houses and the village itself. The houses are now available to rent…

JOBURG By ANDREA PAFITIS-HILL 1920 Blink and you might miss it, but the corner location of 1920 restaurant at the Ferndale Village Shopping Centre only adds to its hidden-gem charm. Once you step inside, you immediately sense the family-owned atmosphere in the simple wooden tables and chairs, large painted murals, patriotic Portuguese soccer memorabilia and ‘Galo de Barcelos’ – the national Portuguese rooster – festooning the walls. Owned and run by the down-to-earth, hands-on husband-and-wife team, Ana Paula and Manny Barbuzano, 1920 specialises in Madeiran dishes with all the other traditional Portuguese crowd-pleasers on the menu too – the chicken livers, peri-peri chicken and lulas (Falklands calamari tubes with garlic olive oil) come perfectly seasoned in generous portions. Also not to be missed are the traditional chorizo and 1920 seafood…

1 What is alliumphobia the fear of? 2 What are castelluccio, pardina and puy all kinds of? 3 Waakye is a rice-and-beans dish from which African country? 4 What vegetable, known as a pie plant, has poisonous leaves? 5 Name the popular North African condiment made from red chillies. 6 What is the name for the family of vegetables of which broccoli, bok choi and Brussels sprouts are all members? 7 Which country, behind France and the US, is the third largest producer of pinot noir? 8 What is the English name for Schwarzwälder Kirschtorte? 9 Which country leads in turkey consumption per person? 10 Which fruit is the crucial ingredient in Puerto Rico’s signature dish, mofongo? 11 What is the most expensive fruit in the world? 12 In molecular…

WINNING LETTER I am travelling to a family wedding in Australia in a few days’ time. In the months leading up to this trip, I have been combing the shops for quirky, interesting and easily transportable gifts with a distinctly South African flair for my sister and niece, who have been living Down Under for the past 13 years. Both are successful, working artists in their own right and, while they are very happily settled in their new country, they often talk about, and hanker after, the creativity and entrepreneurial spirit that is prevalent on so many levels of South African society. You can’t imagine my excitement when I opened the September issue of F&HE . Your team has created a feast for the senses! The magazine contains so many…

TURN UP THE HEAT AND TUCK INTO OUR HICKORY-SMOKED PERI-PERI CHICKEN AT EITHER OF THESE TWO VENUES! NV-80, a slick seafood and steakhouse in Sea Point, shares a Cuba-meets-vintage hotel dining-room ambience. Forming part of the Pigalle group, the visionary brothers – Naldo and Victor Gonçalves – have opened up a space offering guests intimate indoor dining, an alfresco balcony for sundowners and a chic centre bar. Firm favourites on the menu include tender-aged Chalmar steak, king prawns and their famous peri-peri baby chicken. BOOKINGS: nv-80.co.za; 021-439-7112; info@nv-80.co.za O Pescador Restaurant, which the locals call ‘Knysna’s best-kept secret’, is situated at the beautiful Waterfront Knysna Quays. Mannie and his team of chefs expertly prepare an array of mouthwatering Portuguese dishes, including prawns, crayfish, oysters and a variety of fresh…

When the Diageo Reserve World Class Bartender of the Year competition comes to Cape Town for the first time next year, 29-year-old Jeff Lopes will be well placed to carry off the crown for South Africa. Anthea Gerrie caught up with the mixologist who represented the country in this year’s opening heats at the Gleneagles resort in Scotland. What led you into the crazy world of cocktail shakers and paper umbrelllas? I’m the assistant food and beverage manager at The Michelangelo Sandton in Joburg, but I’ve been dabbling in mixology for eight months. One of the challenges was to represent your country in a glass. How did you sum up South Africa in a drink? As we had to use scotch when in Scotland, I laid out a tray of…

THIS MONTH, don’t miss... The FNB Whisky Live Festival 2014, 12 – 14 November, at the Sandton Convention Centre. Tickets, from R195 each, include a complimentary tasting glass, a 2015 Whisky Handbook, a 500ml bottle of Valpré Spring Water, 15 tasting vouchers and a 10 per cent discount off purchases made on the evening. whiskylivefestival.co.za “Consumption of home-grown brands has grown exponentially as consumers start to understand that locally produced whiskies are right up there with international whiskies in terms of a quality offering,” says Emily Stockden, COO of Whisky Live Festival. SUMMERTIME SPARKLER Steenberg’s skill at making exquisite bubbly and sauvignon blanc is brought together in this crisp, fresh, fruity proseccostyle 100 per cent sauvignon blanc sparkling wine, R95 – made for easy summer quaffing. Dates for the diary...…

Held at the awe-inspiring 160-hectare Avondale estate in Paarl, the lunch was a platform for three passionate pioneers to collaborate and showcase their individual pursuits of excellence. Johnathan Grieve, proprietor of Avondale, is a front runner in biodynamic wine farming; farmer Angus McIntosh is revolutionising farming methods of pasture-reared beef, lamb and egg production; and Rudi Liebenberg, of the Belmond Mount Nelson Hotel, is lauded as a progressive and impressive gourmet chef. Driving up the avenue to the farmhouse, with a view of the Klein Drakenstein mountain range near Paarl, guests were immediately enveloped by the feeling of vitality and authenticity that prevails on this family-owned farm. Not surprising, as the family commitment is visible. John and Ginny Grieve bought Avondale in 1996 and, in 1999, their son Johnathan joined…

We sit at Tasha’s test-kitchen table in Atholl, Sandton, piping-hot cappuccinos and warm, buttery, crisp croissants heaped on a plate for breakfast before us. For a woman who is managing 13 stores, planning a 14th, and finishing her recipe book, Natasha – Tasha – is both relaxed and frantic at the same time. But her Mediterranean hospitality and warmth shine through and she is casual and chatty, eager to talk about her passion for tashas and the empire she has created. “I grew up with food,” she says. “I remember standing behind the counter, taking customers’ orders for fried chicken and soft serves at one of my dad’s cafés.” A sous chef from a young age, Tasha and her brother, Savva (who is her partner in the tashas brand), have…

Layers of loveliness Previous spread (page 70) – bottom shelf: Large round antique Spode bowl (on left side), R1 795, Pays des Rêves. Middle shelf: Spode side plates (on either end), R1 650 for set of six, Pays des Rêves. Top shelf: Small yellow print bowls, R65 each, Woolworths. Bombay armoire, R9 895, bustle-back chair, R2 495, round side table, R3 985, all Cottonwood Furniture. All other objects, stylist’s own. Page 71 – bottom left: Damask side plate, R49,95, Woolworths. Centre: Antique Spode bowl, R1 795, Pays des Rêves. Middle right: Spode side plate, R1 650 for set of six, Pays des Rêves. Heart of the home Left: Large pewter bucket, R1 550, Pays des Rêves. Blue striped seat cushions (outdoor), R109 each, Woolworths. Lagosta Vinho Verde, R49,99, select bottlestores…

Mimi’s hospitality knows no bounds – she welcomes us into her home with a kiss on each cheek (Portuguese style; no wasted third kiss like the French do) and a refreshing glass of home-made ice tea. Her home is also her cookery school where she has been imparting her wisdom for the past 14 years. On the walls hang traditional painted Portuguese plates in cool blues and whites with hints of pink roses. Her husband Augusto’s famous seasoning salts are stacked on the shelves – peri-peri for chicken, and seasoning for fish or potatoes. “Jardim means garden,” she says, leading us out into hers. Amongst the sweet peas (her favourite flower), lavender and jasmine, spurts rocket, rosemary, tall bay trees, oregano, mint and a multitude of other fragrant herbs. We…

Tempura kob with onion and potato chips and garlic and herb dip Serves 6 EASY 30 mins THE FLAVOUR COMBINATIONS BATTERED KOB 80g cornflour 180g cake flour 350ml soda water + extra, if needed vegetable oil, to deep-fry 500g farmed dusky kob, cut into bite-size strips CHIPS 200g potatoes, peeled and finely grated 1 onion, peeled and finely chopped 2 eggs salt and freshly ground black pepper, to taste vegetable oil, to fry black salt flakes, to taste DIP 125ml (½ cup) good-quality mayonnaise 1 garlic clove, peeled and crushed small handful fresh flat-leaf parsley, chopped + extra, to garnish salt and freshly ground black pepper, to taste HOW TO DO IT 1 Add the flours to a bowl and stir in the soda water until mixed through to form…