Innholdsfortegnelse for June 2016 i Food & Home Entertaining

Tuscan bean soup Serves 4 EASY 40 mins 30ml (2 tbsp) PnP Extra Virgin Olive Oil 250g bacon, sliced into lardons 1 PnP Onion, peeled and chopped 5ml (1 tsp) PnP Crushed Garlic 2 PnP Carrots, chopped 2 PnP Celery Sticks, chopped 2 x 400g tins PnP Whole Peeled Tomatoes in Tomato Juice 750ml (3 cups) PnP Chicken Flavoured Stock 2 x 410g tins PnP Butter Beans, drained salt and freshly ground black pepper, to taste 100g PnP Baby Spinach grated Parmesan, to serve (optional) 1 Heat the olive oil in a large, deep saucepan over medium heat and fry the bacon until crispy, 5 minutes. Remove from saucepan with a slotted spoon and set aside in a bowl. 2 Add the onion and garlic to the pot and fry…

Président is one of the world’s top cheesemakers, with more than 80 years’ experience. Their butter is made from the highest-quality milk from the Normandy region in France. Stuffed pork-neck steaks Serves 4 EASY 40 mins Preheat the oven to 200°C. In a bowl, combine 125g softened Président Salted Butter, 1 peeled and chopped garlic clove, a handful chopped fresh sage and 4 sprigs chopped fresh thyme. Divide the mixture in half. Set one half of the butter aside for frying. Mix the other half with 60g fresh breadcrumbs and season to taste. Slice 1 x 1kg whole pork neck into 4 thick steaks. Make a slit in the side of each steak to create a pocket, then fill each pocket with the breadcrumb-butter mixture. Season the steaks to taste.…

WINTER SOIRÉE Hot Toddy triplets PAGE 75 Anchovy, rosemary and Parmesan butter with chargrilled ciabatta toast PAGE 114 Shredded-lamb brioche sliders with harissa mayonnaise and rocket PAGE 66 Chocolate terrine with hazelnut praline and salted-caramel popcorn PAGE 33 SAMANTHA “When it’s chilly, I love putting together a hearty meal for friends and family to tuck into in front of the fire. This menu has rich flavours and unusual combinations to boost energy levels, tickle taste buds and warm the soul.” FATHER’S DAY BRUNCH Home-made white hot chocolate PAGE 38 Cashew, coconut and rose granola PAGE 102 Garlicky wild mushrooms on rye toast PAGE 48 Breakfast tart PAGE 58 CLAIRE “Treat Dad to a delicious family brunch to show him how much he means to you. Decadent, home-made white hot chocolate…

Pizza cones Pizza, in the form of a cone, is officially a thing! What could be better than a pizza-dough cone filled with melty cheese and your favourite toppings (or, now, fillings)? We can report that, although a little unorthodox, this is a trend that’s hard to beat – try making these as a snack for your next winter drinks party... they’re ideal to eat with a glass of red wine in your other hand! Makes 5 pizza cones EASY 40 mins + 45 mins, to prove THE FLAVOUR COMBINATIONS 200g cake flour 125ml (½ cup) warm water 5ml (1 tsp) instant dry yeast 7,5ml (1½ tsp) sugarpinch salttomato paste, to brush 300g mozzarella, grated 10 slices prosciuttoolive oil, to drizzle salt and freshly ground blackpepper, to taste fresh basil…

Riversands Farm Village Market is the perfect family day out. Unlike the other hip Jozi markets, like Neighbourgoods or Fourways Farmers Market, it offers ample space and country air where elbow-bustling and seat-searching are not on the menu. It’s old-school, retro, a bit hippy and nostalgic. “Most of the stalls are housed in corrugated-iron stands, enhancing the farm-style appeal” The farm’s history began in 1947 when Granny LeMay sold her home-made chicken pies on the side of what was then a dirt road – William Nicol Drive. Over time, the farm grew into one of the first free-range chicken farms in SA; but, with the growth of Fourways, the animals were moved on and the face of the farm changed. Open every Sunday, we pick the one dedicated to dogs,…

Meze platter with flatbreads, baba ganoush, hummus and olives Serves 4 – 6 EASY 1 hr THE FLAVOUR COMBINATIONS BABA GANOUSH 2 large aubergines, sliced in half lengthways olive oil, to drizzle salt and freshly ground black pepper, to taste 5ml (1 tsp) ground cumin 5ml (1 tsp) ground coriander 10ml (2 tsp) tahini paste TO SERVE roasted aubergine slices sesame seeds fresh rosemary leaves crimson microherbs shop-bought hummus fresh mint leaves sumac chargrilled flatbreads black olives fresh flat-leaf parsley leaves lemon wedges HOW TO DO IT 1 Preheat the oven to 200°C and lay the aubergine slices on a roasting tray. Drizzle with olive oil, season well to taste and roast in the oven until the flesh is soft, 30 minutes. 2 Scoop the flesh of the aubergines out…

Woodstock Brewery: Californicator ‘Sex, drugs and rock ’n roll’ is what inspired Woodstock Brewery’s owner, Andre Viljoen’s colourful beer names! Californicator is crafted in the style of an India pale ale, has tropical- and citrus aromas and a medium-to-full body. From R23 at the brewery, speciality bottle stores or online at leagueofbeers.com Darling Brew: Bone Crusher Bone Crusher is a ‘wit beer’ – a barley/wheat top fermented beer that’s fresh and spicy! The name is inspired by an endangered creature: the spotted hyena. From R25 at the brewery, SPAR, PnP liquor stores, speciality bottle stores and online at leagueofbeers.com Cape Brewing Company: Pale Ale CBC is changing the face of craft beer with their first can! The top fermented pale ale is an aromatic beer with…

This winter, instead of instant hot chocolate, treat your loved ones to this decadent and comforting home-made white hot chocolate with caramel and toasted marshmallows! To make 3 servings, combine 250ml (1 cup) fresh cream, 250ml (1 cup) milk, 5ml (1 tsp) vanilla essence, pinch salt and 30g sugar in a medium pot and bring to a boil. Remove from heat and add 160g finely chopped white chocolate to the cream-milk mixture. Whisk until the chocolate has melted in the heat of the liquid and the hot chocolate is smooth, 3 minutes. To serve, pour the warm hot chocolate into 3 mugs, top each with a dollop of whipped cream, mini toasted marshmallows, a drizzle of store-bought caramel sauce and wafer rolls.…

Celery, apple, spinach, lime and ginger juice This green juice ensures your body receives a powerhouse of nutrients to strengthen it against the onslaught of flu season. Although not a substitute for whole fruit and vegetables, this is a great quick-and-easy body boost. It’s an excellent source of vitamin C, which helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the blood Makes 1L (4 cups) EASY 15 mins THE FLAVOUR COMBINATIONS 2 bunches celery, washed and chopped 200g baby spinach, chopped 3 Granny Smith apples, chopped juice of 3 limes 3cm fresh ginger, chopped 150g lettuce leaves 2 x 30g packets fresh mint leaves HOW TO DO IT 1 Place all of the chopped vegetables, fruit and herbs in a juicer and blend…

Warm baby-marrow salad with butter-fried edamame beans and bacon vinaigrette A lovely low-carb warm winter salad with rustic flavours Serves 4 EASY 1 hr THE FLAVOUR COMBINATIONS BABY-MARROW SALAD 300g edamame/broad beans 8 (about 800g) large baby marrows30g butter 60ml (¼ cup) sour cream 50g pine nuts, toasted 25g Parmesan, finely gratedhandful fresh basil leaves BACON VINAIGRETTE 10ml (2 tsp) olive oil 250g streaky bacon, halved widthways15ml (1 tbsp) wholegrain mustard5ml (1 tsp) garlic, finely chopped60ml (¼ cup) red vinegar 80ml ( 1 cup) water 60ml (¼ cup) fresh flat-leaf parsley,chopped 2,5ml (½ tsp) sugarsalt and freshly ground blackpepper, to taste HOW TO DO IT 1 For the salad, bring a pot of salted water to a boil. Add the edamameor broad beans (in their pods) and cook, 4 minutes.…

Shredded-lamb brioche sliders with harissa mayonnaise and rocket Serves 6 – 8 EASY 4 – 6 hrs, to slow-roast THE FLAVOUR COMBINATIONS SHREDDED LAMB 60ml (¼ cup) paprika60ml (¼ cup) cumin60ml (¼ cup) garlic powder60ml (¼ cup) coriander powder250ml (1 cup) vegetable oil1kg leg of lamb1 onion, peeled4 carrots3 large leeks500ml (2 cups) beef stock BRIOCHE BUNS 355g cake flour 15ml (1 tbsp) sugar 5m (1 tsp) salt 6g yeast 75g (about 1½) eggs (crack 2 eggs,beat and keep some aside as an eggwash mixed with 5ml [1 tsp] water)90ml milk 75g butter SMOKED-HARISSA MAYONNAISE 100g harissa paste, to taste 4 egg yolks 30ml (2 tbsp) white wine vinegar30ml (2 tbsp) mustard 1L (4 cups) oilsalt, to tastefresh rocket, to serve HOW TO DO IT 1 Preheat the oven to…

Michelin-star chef, Thomas Keller, once said: “Let’s face it: if you and I have the same capabilities, the same energy and the same staff, if the only thing that differs between you and me is the products we can get, and I can get a better product, I’m going to be a better chef.” Shayne Holt, co-owner of Eatery JHB, talks candidly as he echoes these words in relation to their restaurant philosophy, “I think that’s where we are trying to be we’re not afraid to spend money on good ingredients. We like fresh and seasonal, and we like supporting local.” Neither Shayne, nor his partner, Matt Alcock, are classically trained, but both travelled the world after university, learning the industry through experience, rather than tutelage. “We both loved cooking…

Prawn, sweet potato and lime curry with fresh coriander Serves 4 EASY 1 hr THE FLAVOUR COMBINATIONS 2 medium sweet potatoes, scrubbed and diced olive oil, to drizzle and fry salt and freshly ground black pepper, to taste 1 onion, peeled and finely diced 2 garlic cloves, peeled and minced 2,5ml (½ tsp) smoked paprika 2,5ml (½ tsp) dried chilli flakes 2,5ml (½ tsp) ground cumin 2,5ml (½ tsp) ground coriander 3cm fresh ginger, peeled and grated 1 x 400g tin chopped tomatoes 50g butter 20 large prawns, cleaned zest and juice of 1 lime handful fresh coriander leaves, chopped + extra, to garnish roasted vine tomatoes, to garnish HOW TO DO IT 1 Preheat the oven to 200°C. Add the sweet-potato cubes to a roasting dish, drizzle with olive…

Already working to carve out a future for himself in the culinary industry, 17-year-old Ameron Oelf is well on his way to proving that nice guys get ahead. An infectious energy and keen sense of humour are just two of the winning qualities about Ameron, a 12th-grader at Crestway High in Retreat, Cape Town. Add to this the fact that when he first approached Constantia Glen’s Tasting Room for a part-time position, he hand-delivered his CV, immaculately dressed in a suit, and it’s easy to understand why the managers there immediately fell in love with him and hired him on the spot. Being his first job ever, Ameron is the youngest staff member assisting Constantia Glen’s Tasting Room kitchen team from 9am to 5pm during school holidays, public holidays and…

“You must love what you do, stay focused and be honest – that is the key.” MZOLI NGCAWUZELE When Mzoli Ngcawuzele opened Mzoli’s in Gugulethu, he did it to make a difference and to create a positive impact on his community. He has always loved food and people. Starting in his garage initially selling the insides of sheep and other offal, the restaurant opened in 1999. While his special recipes, unique spices and quality meat are renowned, Mzoli’s is famous for more than that – for bringing locals and tourists together to experience a slice of township life. Here, you order your meat from the butchery next door and relax in the open-air restaurant with family and friends while the braai masters cook your food. South African favourites like pap…

“ The integral pillars of the business were and are position, vision and persistence.” GEORGE CATZAVELOS George Catzavelos opened The Highwayman restaurants in Johannesburg and now runs St George’s Fine Foods. “Like many Greeks, my father used to run a corner café in Sea Point. He sublet premises to a talented Hollander, Hans. “Watching Hans really piqued my interest,” George recalls. “He had a grill in the window, unheard of at the time, cooked and chatted to customers. I loved the ‘theatre’ of it all. I moved to Johannesburg to join my late brother, Theo, in a small restaurant, The Brow, in Hillbrow. Original, hey?” George decided to open The Highwayman Steakhouse in Craighall Park in 1971. “The first year was really tough, but things suddenly turned around and we…

Winter panzanella salad with crumbed corn and ricotta fritters, and a blue-cheese dressing A rustic and earthy salad with lots of interesting flavours – perfect for those cold winter days when you crave a salad, but would like something a bit more filling Serves 4 A LITTLE EFFORT 1 hr 30 mins THE FLAVOUR COMBINATIONS SALAD 30ml (2 tbsp) olive oil 2 (about 350g) large beetroots, peeled and cut into thin wedges 600g crown pumpkin, thickly sliced salt and freshly ground black pepper, to taste 180g bread, torn into chunks 45ml (3 tbsp) olive oil handful radicchio leaves handful fresh basil leaves 4 large eggs, poached BLUE-CHEESE DRESSING 15g butter 1 (about 20g) spring onion, finelychopped 5ml (1 tsp) garlic, finely chopped10 fresh sage leaves 5ml (1 tsp) wholegrain mustard125ml…

Anchovies Known for their salty, punchy taste, anchovies add an intense, savoury kick to anything they touch, but are best paired with other strong flavours, like Parmesan, garlic, olives and capers. Traditionally, fresh anchovies are cleaned, preserved in brine, allowed to mature and then packed in oil or salt, resulting in the flesh turning its characteristic pinky brown. The world seems to be split into anchovy lovers and -haters – if you’re in the latter group, we think this recipe will convert even the staunchest of you! Anchovy, rosemary and Parmesan butter with chargrilled ciabatta toast Serves 10 EASY 20 mins THE FLAVOUR COMBINATIONS 165g butter, softened 65g Parmesan, finely grated 15ml (1 tbsp) fresh rosemary leaves, finely chopped + extra, to garnish 35g anchovy fillets, finely chopped salt and…

1 In the 1500s, which herb was thought to induce scorpions to grow in the human brain? 2 Casu marzu, an illegal Sardinian cheese that is still sold on the black market today, contains what surprising ingredient? 3 Mornay sauce is a basic béchamel with egg yolk and what? 4 What is a pullet? 5 In eggs Neptune, what replaces the ham usually found in eggs Benedict? 6 Butter tea is a speciality of which country? 7 Edmund McIlhenny invented which fiery sauce? 8 Šakotis, a celebratory cake cooked on a rotating spit in an oven or over an open fire, is a tradition in which country? 9 Genuine Roquefort cheese is made from which animal’s milk? 10 True or false: sardines are young pilchards? 11 In the US, during…

Have you ever thought you knew superior quality, only to be shown what true five-star stuff is made of? It’s a humbling experience that also makes you laugh a little at yourself. Just like shelling out for 500-thread-count Egyptian cotton sheets and then sleeping on 100% mulberry silk, coveting cashmere until you rub up against ultrafine merino wool, and eating pasta anywhere in the world until you’ve twirled your fork in Italy, as I was reminded on a recent trip to The Eternal City. And while I delight in the freedom of being unashamedly greedy in Italy by using the excuse that it’s only polite to follow their meal tradition of having antipasto, primo, secondo, contorno and dolce, every one of these courses could, for me, be pasta – solo.…

“ IN HEAVEN, AFTER ANTIPASTI, the first course will be pasta ” Steve Albini Pappardelle with slow-roasted lamb ragù, blackened vine tomatoes, Parmesan and basil Serves 4 – 6 A LITTLE EFFORT 20 mins + 6 hrs, to slow-roast THE FLAVOUR COMBINATIONS LAMB RAGÙ 30ml (2 tbsp) olive oil + extra, to drizzle 5 lamb shanks 1 onion, peeled and diced 2 garlic cloves, peeled and minced 2 x 400g tins Italian whole cherry tomatoes/chopped tomatoes handful fresh rosemary leaves small handful fresh thyme leaves 125ml (½ cup) red wine 125ml (½ cup) lamb/beef stock salt and freshly ground black pepper, to taste TO SERVE 450g dried pappardelle/tagliatelle pasta, cooked according to packet instructions vine tomatoes, cooked until slightly charred in a hot pan Parmesan, freshly grated fresh basil leaves…

Saaleha Idrees Bamjee is the creative mind behind must-visit blog, Ice Cream Everyday – an inspirational haven for crafts, cooking and other creative-nesting endeavours, in the form of narratives, recipes and tutorials. She shares with us a little extra insight as well as her favourite recipe... I started blogging because I wanted to document my culinary journey and also share some of the crafty things I get up to. Having never really cooked a meal until I got married, but always being fascinated by the theory, I wanted to peel away the mystery of good cooking, more for myself than others. I have two early food memories. The first was at the age of three, when my parents took me to a fancy restaurant where the smell of the Parmesan…

Parsnips, cabbages, kale, carrots and leeks all become sweeter after a touch of frost. For many years, I grew only herbs and greens in my vegetable garden during winter. Summer vegetables seemed more fun and winter became a time of dormancy for me and my garden. That all changed after I planted broccoli for the first time. It quickly grew into a luscious bed of edible heads. But, the best surprise was how prolific they were – as long as I kept snipping off the delicious side shoots before they flowered, we ate nutritious broccoli for months. We are lucky in South Africa in that we can grow food year round. There are plenty of vegetables that not only thrive in colder weather, but taste better after a touch of…

A near-death experience prompted Lance Kabot to reprioritise his family lifestyle and start his own brewery, St. Francis Brewing Company – Crafters of Real Beer WHAT INSPIRED YOU TO START YOUR NEW BREWERY? I was travelling in the USA when the craft-beer revolution was taking off there and I worked in two craft breweries. On my return to SA, I started home-brewing; and, then, a surfing accident, three years ago, gave me the time to plan my dream brewery. WHY CAPE ST. FRANCIS? My family loves to surf and the waves are really good here. YOUR FAVOURITE STYLE OF BEER? That’s a tough question – there are so many delicious styles. My all-time favourite is an IPA in the US West Coast-style, loaded with hops. Nothing is as relaxing as…

Garlicky wild mushrooms on rye toast Serves 2 EASY 20 mins Heat a glug of olive oil in a frying pan over low heat. Add 1 peeled and minced garlic clove and a small handful fresh thyme and rosemary leaves and sauté, 3 minutes. Turn the heat to high, add 320g exotic mushrooms (larger mushrooms sliced) and fry until the mushrooms are cooked through and golden, about 10 minutes. Season the mushrooms with salt to taste. Spread 2 large slices of toasted rye bread with wholegrain mustard and top with the fried mushrooms. Sprinkle with fresh rosemary leaves to serve. Parsnip, rosemary and sage soup with blue cheese Serves 6 EASY 40 mins Add 10ml (2 tsp) olive oil, 3 peeled and crushed garlic cloves, 2 peeled and diced onions,…

Breakfast tart Serves 2 EASY 30 mins THE FLAVOUR COMBINATIONS 15ml (1 tbsp) olive oil 100g chorizo sausage, sliced200g vine tomatoes 150g mixed wild mushrooms125g ready-made puff pastry,defrosted 15ml (1 tbsp) tomato paste100g buffalo mozzarella/fiordi latte, tornsalt and freshly ground blackpepper, to taste 1 eggfresh basil, to garnish HOW TO DO IT 1 Preheat the oven to 220°C. Heat the olive oil in a frying pan over medium-high heat, add the chorizo and vine tomatoes and fry, 5 minutes. Toss in the mushrooms and fry for a further minute. 2 Lightly roll out the puff pastry and cut into a 30cm x 15cm rectangle. Spread with the tomato paste (leaving a small border), then top with the chorizo, tomatoes, mushrooms and torn pieces of buffalo mozzarella or fior di latte.…

Large windows slide open to reveal the electric Joburg skyline; the pink and orange sun disappears to the tempered sounds of ‘rat-a-tat’ in the background, swanky suits sit at the bar, ladies in heels roll up their sleeves as they dive into a plate of smoky drumsticks dripping in peri-peri... It’s a multicultural mishmash of business people, passers-through, the ‘in crowd’ and enthusiastic tourists. But, more than anything, it’s South African. On the stairwell leading up to the restaurant are the parliamentary rules: ‘Members will observe a tradition of impeccable style... Members will be on a constant lookout for new recruits who will add value and help grow a diverse member base...’ The whole place is a little tongue-in-cheek, and they like it that way. I sit with manager-and-chef team,…

Caramelised red-onion and pine-nut focaccia Makes 1 large focaccia (serves 8) EASY 1 hr 15 mins + 1 hr 30 mins, to prove THE FLAVOUR COMBINATIONS RED-ONION JAM 30ml (2 tbsp) olive oil 3 large red onions, peeled and cut into half moons 2,5ml (½ tsp) salt 2 sprigs fresh thyme, chopped 15ml (1 tbsp) muscovado sugar 15ml (1 tbsp) balsamic vinegar FOCACCIA 250g white bread flour 2,5ml (½ tsp) salt 5ml (1 tsp) instant dry yeast 170ml water, at room temperature 30ml (2 tbsp) olive oil 30ml (2 tbsp) pine nuts generous pinch sea salt flakes 20g wild rocket HOW TO DO IT 1 For the jam, heat the 30ml (2 tbsp) olive oil in a saucepan over medium heat, add the onions, 2,5ml (½ tsp) salt and thyme…

“I am committed to keeping Wandie’s recognisable – if a patron came to us 10 years ago, he must find what he had then on the menu.” WANDILE NDALA Wandile Ndala’s deliciously unpretentious township restaurant is decorated with business cards from legions of appreciative visitors. Over the years, he has hosted luminaries like Richard Branson, Evander Holyfield and Brad Pitt – all of whom have tucked into African culinary classics, like mogodu (tripe), dombolo dumplings and ting (fermented sorghum). Wandile reflects that, “Even as a kid, I would cook for my friends. Simple stuff at first – umngqusho (samp and beans), umsila wenkomo (oxtail stew) – all those Xhosa dishes that my mother taught me. Later, in the 1980s, I started a shebeen in our family home. The house that…

“I have to ensure that every plate comes out of the kitchen exactly the same. You are only as good as your people.” JENS TIBSHRAENY Jens Tibshraeny was born to a Lebanese father and a Danish mother. He and his wife, Liz, have invested their hearts and souls into pioneering good sushi in South Africa. Jens started his career as a chef. He and Liz opened their first Willoughby & Co in Hyde Park, initially a deli, so they could have family time in the evenings. After starting with six seats in the window and six in the mall, it grew until there were many tables in the mall and a neverending queue. Friends would pop in and eat fish straight out of the kitchen pans, so Jens gave in…

“Interestingly, my mother was the first female butcher in South Africa.” ALAN PICK Alan Pick started Late Night Al’s and Al’s Grillhouse and now owns The Butcher Shop & Grill. “Passion is contagious and, in this industry, what you put in is definitely what you get out – that will never change,” believes Alan. His son, Dani, who will soon take over completely, is the third generation in this family business. “My parents owned two butcheries in Kalk Bay – interestingly, my mother was the first female butcher in South Africa - so I grew up in the meat industry. I learnt about butchery from my father and about business from my mother,” Alan explains. The massive black-and-white photograph with the three of them in it, which hangs in the…

JUSTIN FOX Travel writer, novelist and photographer I am an award-winning writer and photographer and have spent the last two decades travelling Africa on assignment crossing the Sahara by camel, exploring the highlands of Ethiopia and sailing the East African coast by dhow! I’ve sampled many weird and wonderful foods. and some pretty odd ones too (like snake wine in China!). My partner is a private chef who has cooked for royalty. so home cuisine is decidedly awesome. My favourite is her lemon cheesecake with pistachio and ginger crust. KATE LIQUORISH Actress, food- and travel writer ... I’m also a quaffer of good wines. and hedonist when no one’s watching› I am fascinated by food’s ability to heighten experiences. conversations and life. I always ànd telling ‘food stories’ invigorating and…

@jacobs_food_diaries Melbourne mom, Laleh Mohmedi, makes healthy food fun! After transforming her son Jacob’s spelt pancakes into a lion, she is now a hit on Instagram and beyond for her fabulous foodie cartoon characters, even having worked with Disney. Warning: we have spent hours scrolling through this colourful feed... @majachocolat Maja Vase is a chocolate blogger, cookbook author and 100 per cent chocolate-minded… which makes her drool-worthy profile right up our indulgent alley. Nothing better than an all-choccie feed of tantalising treats to warm you from the inside out during the colder months. @whatforbreakfast Berlin-based Marta Greber loves to travel but, primarily, she eats good breakfasts. Beautifully shot, exquisitely styled and eye-capturing dishes bursting with colour, health and appeal will have you out of bed early, whipping up a brekkie…

Vietnamese iced coffee MAKES 1 10 MINS Pour 200ml strong, chilled coffee over a glass of ice. Add 30ml (2 tbsp) condensed milk and stir to combine, before enjoying as a refreshing drink at any time of the day. Condensed milk and vanilla-roasted figs SERVES 4 40 MINS Preheat the oven to 160°C and grease a roasting dish generously with butter. In the prepared dish, toss 10 figs (some torn and others left whole) with 60ml (¼ cup) condensed milk, seeds of 2 vanilla pods and a pinch salt. Roast until the figs are soft and the condensed milk slightly caramelised, about 30 minutes. Sweet and spicy Asian pork skewers SERVES 4 30 MINS + 30 MINS, TO COOL In a medium pot, combine 1 x 385g tin condensed milk,…

In the little town of Velddrif, you’ll find an enterprise that’s taking South African salt production to a new level. Solar, hand-harvested sea salt is an environmentally friendly product with a low carbon footprint. And it’s a whole lot healthier than the insipid, iodised salt that comes out of most shakers. Khoisan Trading Company was founded by husband-and-wife team, Yntze and Joan Schrauwen, who settled on the Berg River in 1991 and were looking to set up an exciting enterprise in their new home. Yntze became interested in producing salt in the ideal conditions found on this stretch of coast. He sourced investors and established the Velddrif Salt Works on a nearby farm. Yntze began pumping sea water from an aquifer (an underground layer of permeable water-bearing rock) into drying…

GIVEAWAY! Wolf & Maiden and Bisquit Cognac have collaborated to create a limited-edition range of items: a hamper consisting of one tablet cover, one messenger bag and a bottle of Bisquit VSOP ALL TO THE VALUE OF R4 800. This collection is perfect for those who appreciate the simplicity of design and the sophistication of superior quality. Specifically produced for Bisquit Cognac, the products represent the time-honoured heritage and handcrafted technique of both brands. To enter, email your name, postal address and ID number with ‘Bisquit’ in the subject line to foodhome@caxton.co.za  by 15 June 2016. What is the difference between ALE and LAGER beer? We all know about wine geeks, but now I have discovered a new kind – the beer geeks! And rightfully so, as, with…

Situated in the modern suburb of Rosebank, and a mere 100 metres from the Gautrain Rosebank station, the Hyatt Regency is one of the more central Johannesburg hotels. With 244 luxury rooms and suites featuring African-inspired decor, as well as delicious dining options and a space to fully relax at Amani Spa, the hotel offers guests an enhanced and rejuvenating stay. Enjoy a delicious meal in the newly renovated onenineone – a stylish, modern restaurant, which draws its inspiration from all over the world – or unwind with a glass of Champagne at the Lobby Lounge, while waiting for your personalised spa treatment. For bookings, call +27 11-280-1234 or email johannesburg.regency@hyatt.com.johannesburg.regency.hyatt.com The prize A luxury weekend pamper break for two at the Hyatt Regency Johannesburg in Rosebank, to the value…

Read all about it! learnthenews.co.za Learn The News is a weekly e-newspaper created for upper primary- and lower secondary students to encourage reading, promote general knowledge and spark an interest in current affairs. It does not cover the ‘horror’ stories found in mainstream newspapers, but important topics are introduced through gentle, easy-read news angles, along with grammar exercises, comprehensions, maths questions or -quizzes and even a glossary. Editor’s pick uncommongoods.com If there's one thing I love more than an online store, it's one that's filled with clever and quirky products I've never seen before. Based in Brooklyn, New York, UncommonGoods boasts a treasure trove of everything from home- and kitchenware to jewellery and novelty gadgets made by artisans and emerging designers from all over the world. Founded by Dave Bolotsky…

The Eatalian might be the new kid on the Parkmore block but, when it comes to the restaurant business, these brothers certainly aren’t. Arriving in South Africa in the ’90s from Trastevere in Rome, a once-quiet and now-burgeoning part of the city, Fabio (above, left) and Marco spoke no English, but managed to work their way into the industry through sheer tenacity and fortitude. Marco began at 15 years old at Da Gabriele – an Italian restaurant in Rosebank, where all the out-oftowners went to feel at home. For the next 20 years, both brothers would work prolifically and painstakingly, but never together. Then, they saw the opportunity to open their dream restaurant on a little corner in Parkmore and they leapt at it. Their vision is a restaurant-come-deli with…

Carlo Zourides is a mover and a shaker, a definite go-getter; but, he’s also a little bit of a laid-back, cool kid. There’s a cruiser bike parked outside pointing inwards towards a retro bar and a DJ booth with a vinyl record playing. Cool light fittings hang over funky tables dappled in trinkets from the hospice shop down the road... you could call it ‘hipster’ but, when you meet Carlo’s team, they’re so much more than that. The Generator team is more than a little reminiscent of the movie, Empire Records : Charlie is his dear friend and right-hand woman; then there’s Charles, the head barista – a cool cat who looks like he’s straight out of GQ ; heading up the kitchen is the man they call ‘Umfundisi’, because…

“Love your work. It is crucial to be fulfilled and to feel worthwhile at work.” ALLEN AMBOR Restaurants have been in Allen’s blood since his student days, when he maximised every spare minute to work in a steakhouse. He quickly realised that he wanted to be his own boss. Allen left Jozi, drove 13 hours in his Mini to Cape Town, and then all over town to find an empty shop and a landlord who would allow his vision and creativity to impact on the building they were designing. In October 1967, the Golden Spur opened its doors in Newlands. It was a sensation! The decor was different, the menu larger and children, too, were welcome. Allen became a father just a year after opening this flagship, and his now-adult…