Innholdsfortegnelse for Aug-14 i Food & Home Entertaining

Did you ever see the movie, The Curious Case of Benjamin Button? It’s the one where Brad Pitt is born an old man and gets younger as his life progresses. I was entranced when I first saw it. The thought of shaking off saggy skin and wrinkles, giving way to the bloom of youth, was a thrilling fantasy. But then I thought more about the idea... Had I not known the hormonal havoc of my 20s, would the sanctuary of my home – where I wish for weekends spent in bed with a book so good I could gobble it up – be nearly as precious to my 30-something-year-old self? How long did it take me to reach this realisation? Oh, only about seven years! But I got there. Just…

Serves 8 – 10 EASY 1 hr THE FLAVOUR COMBINATIONS CAKE 750g cake flour 15ml (1 tbsp) baking powder 1,25ml (¼ tsp) salt 6 free-range eggs 450g castor sugar, sifted 750ml (3 cups) vegetable oil 375ml (1½ cups) buttermilk 5ml (1 tsp) vanilla essence zest of 2 limes zest of 1 grapefruit zest of 2 ClemenGolds 150g almond flakes, toasted 10ml (2 tsp) vanilla extract SYRUP 120g muscovado sugar juice of 2 lemons 60g butter juice of 2 limes juice of 2 grapefruits juice of 2 ClemenGolds CREAM CHEESE ICING 120g butter 150g muscovado sugar 90ml golden syrup 750g Philadelphia cream cheese 60ml (¼ cup) full-cream milk TO SERVE 1 lime, sliced 1 grapefruit, sliced 1 ClemenGold, sliced HOW TO DO IT 1 For the cake, preheat the oven to…

Brilliant baker John Whaite won The Great British Bake Off in 2012. With this success, his second cookbook John Whaite Bakes at Home and soon-to-open John Whaite’s Kitchen Cookery School in north-west England, he’s dipping his fingers into all the culinary pies. I grew up on a dairy farm and was always aware of the importance of produce and food. That, and my parents owned a fish and chip shop in the local village, so I was constantly in the back preparing the mushy peas, making batter and peeling potatoes. I started out in the kitchen as most do, washing the pots and licking the spoons. I was never allowed to do too much because I was so messy. When I progressed…

The best-dressed judge and co-host of MasterChef Australia and MasterChef: The Professionals, Matt Preston will be visiting SA as a celebrity chef at the Gauteng Good Food & Wine Show in Joburg from 31 July to 3 August. What was the concept behind your last book Fast, Fresh and Unbelievably Delicious ? Simple recipes, using ingredients you can find in the local supermarket and no fancy expensive equipment, which gives you dishes that taste amazing and look like the one in the picture! What is the most important life lesson that MasterChef has taught you? Opportunity is a fragile ember that can be fanned by passion into a roaring fire – and that, no matter where in the world you are working,…

Caroline Snyman heads up the spirits division at Distell, where her special interest is brandies and the alchemy, art and science that goes into the double-distillation process of the company’s award-winning brandies. What makes SA brandies as good as French cognac? SA pot-still brandy is made in the same way as a cognac, but must be aged for at least three years in small French oak casks, while cognacs must be aged for at least two-and-a-half years in unspecified casks. The most significant award an SA brandy has won to date? Van Ryn’s 12 Year Old has won the Worldwide Best Brandy at the International Wine & Spirits Competition three times this decade. The difference between a pot-still brandy and a normal brandy? Pot-still brandies are bottled at a minimum…

FIGS CAN BE EATEN FRESH OR DRIED. MOST COMMERCIAL PRODUCTION OF FIGS IS IN DRIED OR PROCESSED FORMS (SUCH AS JAM), SINCE THE RIPE FRUIT DOES NOT KEEP WELL. FRESH FIGS ARE BEST FOUND BETWEEN MAY AND NOVEMBER. IF YOU PREFER FRESH OVER DRIED FIGS, EAT THEM RIGHT AWAY OR KEEP REFRIGERATED IN A RESEALABLE BAG FOR NO LONGER THAN TWO TO THREE DAYS. BLACK FIGS HAVE MORE FLAVOUR THAN GREEN ONES. Chocolate, fig and walnut potica Traditionally enjoyed in Slovenia at Christmas, this moreish rolled loaf is great for other special occasions too! Makes 2 loaves EASY 2 hrs THE FLAVOUR COMBINATIONS DOUGH 7g yeast 45ml (3 tbsp) brown sugar 1kg cake flour 60ml (¼ cup) lukewarm milk 200g butter 3 egg yolks 250ml (1 cup) milk 5ml (1…

Did You Know? The ClemenGold is an easy-peeler hybrid of a murcott (honey tangerine) and a clementine. Stock up on them when they are in season (June to October) while they are perfectly ripe and at their sweetest – the zest freezes really well so you can use it throughout the year! Grilled ClemenGold, green bean and goat’s cheese salad with walnut dressing Serves 4 EASY 20 mins THE FLAVOUR COMBINATIONS DRESSING 100g walnuts, toasted 5ml (1 tsp) Dijon mustard 45ml (3 tbsp) red wine vinegar 15ml (1 tbsp) honey 125ml (½ cup) olive oil 45ml (3 tbsp) warm water 30ml (2 tbsp) fresh chives, finely chopped SALAD 600g fine green beans 5 ClemenGolds, peeled and sliced into thick rounds olive or avocado oil, to brush 1 fennel bulb 1…

Herr Knacke and Frau Knacke moved, somewhat tremulously perhaps, to ‘bustling’ Cape Town from the small, dusty town of Lüderitz following the diamond rush of 1909. It was a diamond rush that did not last long, but it lasted long enough for Herr Knacke to amass a small fortune. Flush with diamond money, he built a 15-room house for him and his wife in Cape Town’s Camps Bay. The house was designed by an assistant to the renowned architect, Sir Herbert Baker, in 1920. Today, the house has been turned into a boutique hotel, the Camps Bay Retreat, and its old-world splendour makes it fit for a king, or should one say, ‘princes’, because Prince Harry stayed here en route to Antarctica. The Camps Bay Retreat is a perfect example…

Sweden’s beautiful capital is built on 14 islands at the confluence of lake and ocean, each with its own distinct personality. Fifty-seven bridges make all accessible by foot – the city is surprisingly compact – while inter-island ferries offer a restful, scenic route and the chance to see Stockholm’s glorious skyline from the water. Michelin-starred restaurants abound – many of them so buzzy and casual that only the inventiveness of the food distinguishes them from ordinary cafés. But in a country whose bread is the best in the world and the ‘fika’ – a social coffee break with a bite – is sacred, even ‘ordinary’ cafés and bakeries offer a culinary treat. Stockholm is best explored neighbourhood by neighbourhood, with copious food stops along the way: Gamla Stan– the Old…

Laura Naude’s nonna’s crostoli I always loved sitting at my nonna’s (grandmother’s) kitchen table, elbow deep in flour, with Italian opera blaring out of the radio, laughing and ‘helping’ Nonna cook. These crispy, blistered golden pastries were always greeted with endless compliments, which Nonna would brush off with, “Anche le scarpe fritte sono buone” (Even a shoe tastes good when deep fried!) Lightly dusted with icing sugar, these beauties are the perfect accompaniment to a strong, steaming espresso. Makes 20 EASY 1 hr THE FLAVOUR COMBINATIONS 500g self-raising flour 2 large eggs 50g butter 50g sugar 125ml (½ cup) white wine oil, to deep-fry icing sugar, to dust HOW TO DO IT 1 Using a spoon, mix together the flour, eggs, butter and sugar in a bowl until combined. Add…

Photographer Andrew Brauteseth – also known by the moniker ‘Guy with Camera’ – lives and works in Cape Town. But his work shooting beer ads and models can take him to electrifying places. Spots like Gugulethu or the backstreet BBQ bars of New York and microbreweries in Copenhagen. “I first started shooting on film in early high school – I used friends as models and took a lot of landscape pictures; like gazillions! But I never really pursued photography as a career until much later in life. I had a love for it, you see, but I didn't really know how to use it. It took me a while to learn the power that exists in pictures, and the rich ‘stories’ I could tell through imagery.” Today, Andrew travels and…

Sarah-Jane Williams is a freelance illustrator, crafter and 3D artist. After working on animated feature films, she is now completing a part-time course in children’s book writing and illustrating. Her love for all that is creative often leads her to craft stores and markets where you will find her at her happiest. Favourite kitchen tool? A rolling pin, as it’s equally good for rolling out cookie dough or polymer clay. Life motto? “I used to care what people thought of me, until I tried to pay my bills with their opinions.” Secret/hidden talent? I play a mean game of Guitar Hero, I’m pretty skilled at arcade games and I am a serious crossword fanatic. Favourite food item? Home-made coriander pesto. I love to indulge in… hot chocolate and a good…

Voted Best Romantic Restaurant in the Best of Pretoria 2013 Readers’ Choice Awards, Cynthia’s Indigo Moon oozes classic charm and warmth. Attention to detail, superior service and an award-winning wine list combined with creative daily recommendations make it the ideal spot for special occasions. Desiray Victor – who went from being account executive to executive chef and owner – believes in delivering the total dining experience. BOOKINGS: cynthiasindigomoon.co.za; 012-346-8926; indigomoon@mweb.co.za Based in Parktown North, Moemas offers a sublime range of food, cakes, pastries, sweet and savoury tarts, pies and delicious fresh salads, all made daily on the premises with only the best-quality ingredients. Danielle Postma studied at Leiths School of Food and Wine in London and has worked with many great names in the industry, including Yotam Ottolenghi. BOOKINGS: moemas.co.za;…

A glowing fire, the smell of sizzling meat... Enjoy one of South Africa’s favourite pastimes with the new Weber® 47cm One Touch® Original, now available in stylish new colours – Slate, Crimson, Smoke and Spring Green. Rust resistant and extremely durable, with weather-proof handles, including a protective heat shield, the One-Touch® cleaning system makes cleaning hassle free. Weber® – the original braai companion that comes with a 10-year limited warranty to boot! TO ENTER: Email foodhome@caxton.co.za with the subject line ‘The original braai companion’ and include your name, address and ID number. Competition closes 31 August 2014. For terms and conditions go to foodandhome.co.za. CHEF'S KITCHEN Feel like whipping up a little culinary magic? Ferran Adrià’s Texturas product range will propel your kitchen creations to art forms. Available at thereallyinteresting…

MANAGING ED TARYN LIVES FOR HER NEXT MEAL AND IS CONSTANTLY PLANNING HER LIFE AROUND WHERE AND WHAT TO EAT NEXT. For many Joburgers, Friday night is something of a revelation – we can finally dust off the working week before getting into the weekend chaos, and the latest addition to the market scene is providing the ultimate Friday night hangout spot. It’s no wonder then that by 5pm, just as the sun is starting to set on a spectacular winter skyline, the Perfect Match Market is already filling up and buzzing with executives loosening their ties, eager to grab hold of a chilled glass of chardonnay. Unlike other food markets in Jozi, this one has a fresh concept behind its creation – food and beverage pairing – so while…

Praisy Dlamini, assistance winemaker at Zonnebloem Zonnebloem Lauréat 2011, R89 “Bold and forthright with expressive fruit, which shows so much elegance. It has a well-balanced structure, juicy yet firm tannins and a lingering finish. This wine shows my true identity – strong-willed and driven; expressive but firm.” Rianie Strydom, winemaker at Haskell Vineyards Haskell IV 2008, R290 “This wine is shy at first, but opens up as it warms in the glass. It is balanced, like the perfect family, where the mother and the father cannot be apart (the merlot and cab sauv) and the kids never argue (the cab franc and petit verdot).” Erika Obermeyer, winemaker at Graham Beck Graham Beck Pheasants’ Run Sauvignon Blanc, R190 “Like a great sauvignon blanc – which shows its true beauty in its…

THE EDIBLE ATLAS (Canongate, R405) Mina Holland has traversed the globe and condensed it into the 39 cuisines that make up the global foodie scene. With highlights on cultural and historic influences, and two or three key and traditional recipes, take the culinary tour from Europe and the Middle East to Asia, Africa and the Americas – informative and delicious. Highlight: Stock up your pantry with the wonderful items at the end of each section – your kitchen will become a cultural melting pot! CABANA: THE COOKBOOK (Quadrille, R399) If the World Cup didn’t give you Brazilian fever, then Cabana certainly will. This cornucopia of all things Brazilian – from delicious drinks and cocktails to the down-to-earth delights their barbecues are made of (chilli and cumin marinated hanger steak and…

Bite-size crackers with smoked salmon terrine Serves 6 EASY 30 mins + 2 hrs, to set and rest THE FLAVOUR COMBINATIONS BITE-SIZE CRACKERS 400g white bread flour, sifted + extra, to roll 7g dried yeast 25ml (5 tsp) brown sugar pinch salt 150ml lukewarm water 20ml (4 tsp) olive oil SMOKED SALMON TERRINE 250ml (1 cup) crème fraîche 30ml (2 tbsp) lemon juice salt and freshly ground black pepper, to taste 300g smoked Norwegian salmon ribbons HOW TO DO IT 1 For the crackers, mix together the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water. Stir to mix and then knead the dough, 10 minutes. Coat the dough with 5ml (1 tsp) oil and place in a large bowl. Cover…

I could not for the life of me remember what it was called, this strange-looking metal rod with a wooden handle and, at the other end, three cast-metal shapes: round, triangular and square. I had just unpacked it from a box of kitchen stuff from my dad’s packed-up belongings I had been storing since his death. The last time I saw this was when I left home years ago. My mom used to keep it in the bottom drawer in the modest kitchen of the house I grew up in, in an East Rand town. I could not even recall the name of the little fried batter shapes which my mom’s mother, who lived in an adjacent town, used to make heaps of on a Saturday morning before a planned…

This is one of the first in a collection of limited-edition cookbooks inspired by the cooks, chefs and artisans on Jamie Oliver’s Food Tube channel (youtube.com/JamieOliver). Jemma Wilson owns a bakery in London called Crumbs & Doilies. Cookies & cream cupcakes Makes 24 TOTAL TIME: 1 hour 10 minutes, plus cooling FOR THE CUPCAKES 100g dark chocolate (70% cocoa solids) 200g plain flour 120g caster sugar ¾ teaspoon bicarbonate of soda 15g Horlicks original malt 20g cocoa powder ½ teaspoon fine sea salt 2 large free-range eggs 160ml coffee, cooled 160ml buttermilk 140ml vegetable oil 100ml double cream FOR THE BUTTERY COOKIE BASE AND BUTTERCREAM ICING 140g unsalted butter 410g cream-filled cookies 2 tablespoons golden syrup 1 x vanilla buttercream (see page 85 ) YOU NEED 2 x 12-hole…

For someone who’s just taken the helm of one of the country’s best restaurants, Michelle Theron, newly appointed chef de cuisine at Pierneef à La Motte in the Franschhoek winelands, looks remarkably relaxed. But then, she’s no stranger to the award-winning kitchen here. After stints at the Cape Grace in the V&A Waterfront, Laborie in Paarl and De Volkskombuis in Stellenbosch, an offer four years ago to join the team at La Motte as sous chef to Chris Erasmus needed no second invitation. And when Erasmus hung up his apron earlier this year to pursue the dream of opening his own restaurant, Michelle jumped at the chance to take over the pass. “I have a passion for SA food and SA cooking,” says Michelle. “At La Motte we’re trying to…

Given her impressive résumé, one is likely to be surprised to find Kathleen Hornby Walsh at Two Acres Tea Room. With its country setting, a happy-go-lucky air prevails, and mood and menu are determined by the colour of the leaves on the magnificent trees under which the café flourishes. Having shrugged off her accounting and teaching qualifications, Kathleen honed her considerable talents under Prue Leith. She trained at her London school and went on to work closely with the culinary doyenne for nine years, first as general manager of Leith’s London and then as new business and development manager of Leith’s UK. Upon returning to SA she was drawn back to her parents’ smallholding in Assagay, where they farmed the indigenous clivia and her dad still operates the on-site nursery.…

1 What fast-food ubiquity that chef Anthony Bourdain once called “the most disgusting thing he ever ate” comes in bone, ball, bell and boot shapes? 2 The four main types of what luxury delicacy are Beluga, Sterlet, Osetra and Sevruga? 3 Tsampa (also called roasted barley or wheat flour) is the staple food of which country? 4 Which grain crop was of great nutritional importance in pre-Columbian Andean civilisations, such as the Incas? 5 What is the difference between spirits and liqueurs? 6 In whisky production, what is ‘The Angels’ Share’? 7 The cocktail Death in the Afternoon, consisting of Absinthe and champagne, was invented by which American author? 8 What is scuppernong? 9 Which popular Italian confection contains minute traces of cyanide? 10 What is hominy made from? 11…

The concept is simple. We took an old, disused bowling green and converted it into a bowl of greens. By growing food where we live, we are greatly reducing our impact on the planet and empowering our community to take control of their food supply. The culture of eating organic food is on the rise. Organic is a movement that’s here to stay, not a fad. We’re building something lasting by giving people a chance to interact and talk about their food. I recently met a lawyer in the garden who had just discovered that peas grow in a pod! I come from hard-working stock. My grandparents emigrated from Russia and Lithuania to this beautiful country in 1927 – with nothing. My grandmother, who had a huge influence on my…

I live with a bunch of vegetarians and, as I am the only meat eater, I tend to be vegetarian myself by default – and a bit of laziness. It’s been a while since I had my last ‘fix’ of meat, so when I picked up my F&HE June issue and saw the feast of meat on page 59, I just started drooling… sirloin, pork sausage, chicken, lamb rib – all in one dish! I could not go through another day until I had it. Hubby went to work, I dropped the kids off at school and went to the shops to buy all the ingredients. I thought, seeing as it’s only me, I will halve the recipe. (Only later did I see that the original full amount feeds 6…

Trending Kale crisps This ever-so-trendy vegetable has finally made its way to SA’s shores and is becoming the new super veg! A lovely substitute for spinach, it’s now available at specialist fruit and veg shops, or Food Lover’s Market, all year round. Kale is very high in beta-carotene, vitamin K and vitamin C, and is rich in calcium and fibre. A versatile, leafy green, it can be enjoyed in salads or winter warmers like soups or stews. Check out page 114 where chef Kathleen Hornby Walsh, of Two Acres, whizzes it into a delicious and vibrant pesto! Our crispy kale recipe can be enjoyed as a snack or part of canapés in place of starchy chips – it’s a great way to reduce your carb intake. Crispy kale with chilli…

PE: RHUBARB & LIME CAFE Rhubarb & Lime Cafe is an oasis off the main arterials in PE and is perfectly situated to caffeinate a waking city – something it does phenomenally with a signature brew of pure black gold and a full tray of steamy artisan breads. The cafe is a labyrinth of enclaves and hideaways – perfect for stolen minutes and meetings. The owners have refurbished a heritage home, creating an Art Deco meets New York pâtisserie vibe, tinged with old-school nostalgia. Boasting a menu that transitions smoothly from breakfast to lunch, its signature flatbread pizzas are a favourite and the burgers are hearty. But breakfast remains the raison d’être and it’s for this you should come: my choice was the decadent and distinctive Maverick: a ciabatta stack,…

magical MERLOTS LOMOND CAPE AGULHAS MERLOT 2011, R100 From vineyards near Gansbaai, expect an abundance of plum, strawberry and mulberry in this full-bodied, succulent wine with soft, round tannins. OVERGAAUW MERLOT 2011, R103 An elegantly balanced, medium-bodied wine from an estate known for producing affordable, quality merlot, it exhibits black cherry fruit, hints of chocolate and spicy oak notes from 18 months in French oak. Great South African merlot is a rare thing, differing from one vintage to another and from region to region. Wave selected some food friendly local merlot at various price point to pair with wintry roasts like duck, lamb, venison or a hearty casserole. WATERKLOOF CIRCUMSTANCE MERLOT 2010, R155 Biodynamic farming and winemaker Nadia Barnard piqued my interest in this cool-climate wine with juicy fruit on…

Creamy root-vegetable soup with mushroom crostinis Serves 4 EASY 50 mins THE FLAVOUR COMBINATIONS SOUP 200g parsnips, peeled and diced 200g sweet potatoes, peeled and diced 500ml (2 cups) vegetable stock 250ml (1 cup) fresh cream sea salt and freshly ground black pepper, to taste MUSHROOM CROSTINIS 50g butter, softened 1 garlic clove, peeled and crushed 1 large French loaf, sliced 100g button mushrooms, thinly sliced 30ml (2 tbsp) mozzarella, grated 15ml (1 tbsp) olive oil TO SERVE 15ml (1 tbsp) olive or avocado oil 100g brown mushrooms, sliced 10g butter, melted HOW TO DO IT 1 For the soup, add the root vegetables and stock to a large saucepan over medium heat and simmer until soft, 25 minutes. 2 Add the cooked vegetables to a blender and blitz until…

Nauru: coconut-crusted fish Formally known as Pleasant Island, Nauru, in Micronesia, is the smallest state in the South Pacific. Fish with rice is the island’s ideal meal Serves 6 EASY 30 mins THE FLAVOUR COMBINATIONS 1kg hake fillet salt and freshly ground black pepper, to taste 100g coconut flakes, toasted in a non-stick pan, 5 minutes 200g ready-made breadcrumbs 150g cake flour 6 large eggs, beaten in a large bowl 1 lime, sliced, to serve edible flowers, to garnish HOW TO DO IT 1 Preheat the oven to 200°C. Season the hake with salt and pepper. 2 In a bowl, mix together the coconut flakes and breadcrumbs and spread across a large tray. Sprinkle the flour onto a separate tray. Coat the hake in the flour, then dip in the…

Saxon Hotel Please note baskets and other decor items displayed are not for sale. Find similar Bohera, Tonga and Makenge baskets, R200 – R500 each, at Amatuli Amatuli Please note frames and chairs displayed are not for sale. Find similar reclaimed wooden frames, R288 – R488 each, at Amatuli Amatuli Coat hook board, R980; cow bells, R288 – R388 each; bull head, from R980; Bohera baskets, R288 each; Chinese server, R14 800 Con Amore Sofa, R50 000; ceramic jars, R2 200 and R2 500; dog cushions, R495 each…