Innholdsfortegnelse for January 2017 i Food & Home Entertaining

Inscribed in the vestibule of the Temple of Apollo at Delphi are two words by ancient Greek philosopher, Socrates: “Gnothi seauton”, meaning “Know thyself”. I call upon this sage advice more and more when questioning my actions (or lack thereof) and contemplating decisions that will have a significant impact on my life. Just a few quiet moments spent absorbing the profound wisdom of this maxim helps me quiet the “Shoulda Woulda Coulda” song that plays on a loop in my head. Along with the messages of authenticity and being true to oneself that these two words convey, comes sustainability – a topic we prioritise when it comes to ecology and agriculture, but one we often ignore when it concerns our own capacity. So pressured is today’s need to not only…

A LIFE SAVER I worked overseas for many years in war-torn countries. On my final trip I was nearly killed in a bomb blast; I lost many good friends that day. I came back and spent three months in hospital and was diagnosed with PTSD. After two years of drinking too much and pushing not only my wife away, but my kids as well, I was on the verge of divorce and suicide. I was hospitalised for a second round that year. That’s when I picked up F&HE . Wow! was I blown away (in a good way this time). I was mesmerised by the imagery in the magazine, the styled photographs were so bright and beautiful... Once I was discharged, I immediately started cooking, using your magazine as a…

FESTIVE ANTIPASTI SHARING PLATTER Big sharing platters are a wonderful way to feed your guests and tucking in together always seems to serve as an ice breaker of sorts. There’s something very satisfying about making a platter full of delicious bites from scratch, but if you’re pressed for time, you can easily buy gherkins and hummus instead of making your own Serves 4 – 6 EASY 1 hr + 30 mins, to firm up THE FLAVOUR COMBINATIONS ROASTED GRAPES 250g red grapes good quality olive oil, to drizzle salt and freshly ground black pepper, to taste 10ml (2 tsp) fresh rosemary 5ml (1 tsp) fresh thyme leaves GOAT’S CHEESE TRUFFLES 2 x 100g logs Chevin goat’s cheese 50g roasted and salted pistachios, finely chopped PICKLED CUCUMBER 160ml white malt vinegar…

Jozi-based Cara-Lisa Sham manages a health food (and vegan frozen dessert) line, creates e-books, provides nutrition and wellness coaching services and still finds time to keep her social media channels updated. We caught up with this busy lady of Italian descent to discover what makes her tick... As a child I would spend hours in the kitchen with my nonna (Italian gran), cooking up a storm. Everything we would make together was created from scratch! Nothing pre-made, tinned or “quick fixed” in any way – just pure, healthy, wholesome wholefoods! She loved gardening, and created her own organic veggie patch with the most magnificent vegetables and herbs – big, bright, fresh, fragrant and full of flavour. I have never tasted produce as tasty as that which came from her…

DUKKAH-COATED GOAT'S CHEESE TRUFFLES" MAKES 18 – 20 TRUFFLES EASY 20 MINS + 30 MINS, TO FIRM UP Place 2 x 100g logs Chevin goat’s cheese on a chopping board and divide each log into 8 – 10 pieces. Roll each piece into a 2cm-sized ball (rub your hands with a little olive oil to stop the goat’s cheese from sticking to them). Roll the balls in dukkah to coat the outside of the truffles (pressing the dukkah onto the outside of the truffles slightly). Arrange on a tray and refrigerate to firm up, at least 30 minutes. You can make these 2 days ahead and store in a sealed container in the fridge. Serve as snacks, with crusty bread or flatbreads with olive oil for dipping. DUKKAH-ROASTED CAULIFLOWER WITH…

I’ve been travelling my entire life and have been very blessed to have had the opportunities to spread my wings from a young age. I cannot be at home (although I find enormous comfort there) for very long before the wanderlust in me screams for an adventure in another currency. It’s through the beauty of travelling that I (and my family) learn so much. Those surreal flashes when I'm sitting with my husband sipping (rather lethal) rum punch on the other side of the world, watching the sun go down... it's a moment like this that makes you crave these experiences over and over. WE RECENTLY TRAVELLED TO Saint Kitts and Barbados in the Caribbean Islands. We were touring there with the South African cricket side. Neil is the batting…

Doubly double-thick yoghurt; the softest feta; tastiest Cheddar and Gouda; supreme haloumi – you could put it all down to the music. For it was music, the food of love, that was instrumental in uniting Rosemary and Dimitri Dimitriades, founders of The Gourmet Greek, an award-winning, small dairy producer based in the lush hills of the KZN Midlands. The couple met on the KZN North Coast in the mid 1970s. “I loved the Greek music he played,” recalls Rosemary. “But couldn’t understand the words. Dimitri would try to translate them.” Dimitri, though, couldn’t speak English so the two communicated using hand signals. “We had lots of laughs,” he says in his now fluent, charmingly accented English. “I learned English through the music.” Swept off her feet by the dashing (“volatile”…

8 January Vergenoegd is hosting fun-filled live summer concerts, Live@Vergenoegd, on the first Sunday of the month during summer; featuring some of Mzanzi’s top musos. Enjoy a day out with friends and family on the green lawns of this Stellenbosch estate while relishing its award-winning wines. The headline act, Monark, will be on stage at 4pm. Tickets are R120 per adult and R50 for under 12s. webtickets.co.za 15 January From one drink to the next, drinking tea and picking from the finest cake selection is an afternoon delight at Lakeside Lodge & Spa, close to Sedgefield on the Garden Route. Ladies, grab your hats! You’re cordially invited to a scrumptious high tea by chef Kelly-Anne Pietersen, with breathtaking views of the serene Swartvlei Lagoon. A combination of teas and treats…

DUO OF ICED BUBBLY LOLLIES AND ROS RUBY GRAPEFRUIT LOLLIES A festive accompaniment to canapés, iced wine lollies are taking the world by storm! Wine doesn’t freeze very hard, so it’s best to help the process along by setting your freezer to its coldest setting and switching on the “express-freeze” function if your freezer has one. Your ice lollies will melt fairly quickly, so serve straight from the freezer and hand your guests a paper serviette MAKES 15 In a large bowl, combine 500ml (2 cups) MCC brut , 65g castor sugar and 80ml (1 cup) water . Stir gently until all of the sugar has dissolved. In another large bowl, combine 500ml (2 cups) dry rosé wine , 70g castor sugar and 125ml (½ cup) sparkling ruby grapefruit juice…

It is said that cherries in South Africa have a German heritage. The first successful cultivation was on a Clocolan farm called Platkop in 1905. Different varieties exist and the first Cherry Festival was held in Ficksburg in 1968. That accounts for the eastern Free State side of the pink-purple-mauve orchard. Back in Magoebaskloof, Sheila Thompson started her gardens in 1946. In the 1950s, the Emperor of Japan’s physician sent six flowering cherry trees over to add to Sheila’s impressive display. Whether you choose to pick cherries at the Spring Festival in Haenertsburg, Magoebaskloof or the Cherry Festival in Ficksburg, blossoming cherry trees are a sight to behold! CHERRY AND GIN LEMONADE Serves 6 – 8 EASY 30 mins THE FLAVOUR COMBINATIONS 350g cherries, pitted + extra, to garnish 100g…

DENNY® triple mushroom burgers Makes 4 EASY 30 mins Perfect for vegans, but loved by meat-eaters alike, DENNY ®  Mushroom Burgers are packed with wholesome farm-fresh mushrooms and contain no genetically modified ingredients, no added MSG and no soya! Try the original burgers for a super-tasty, low fat option which is a good source of fibre, or treat yourself to the crumbed version for a flavour sensation! Try our oh-so-decadent vegetarian-friendly triple mushroom burger tonight… MUSHROOM SAUCE 30ml (2 tbsp) butter 250g DENNY ®  Button Mushrooms, chopped 2 garlic cloves, peeled and crushed 30ml (2 tbsp) brandy 250ml (1 cup) fresh cream salt and freshly ground black pepper, to taste PATTIES 60ml (¼ cup) olive oil 8 large portobello mushrooms, cleaned 8 DENNY ®  Crumbed Mushroom Burgers…

A seasoned chef with no less than 12 restaurants across the world under his belt, Vineet Bhatia became the first Indian chef-restaurateur to receive a Michelin star for one of his London restaurants, Zakia, in 2001, and was again awarded a second star for Rasoi in Geneva, Switzerland, in 2009. “I got involved with Chefs who Share purely by chance,” recalls Vineet who is enjoying his first visit to South Africa, albeit from the confines of the Four Seasons’ busy kitchen. “Co-founder of the initiative, Barbara Lenhard, happened to visit my restaurant in Mauritius and, after her meal, she came into the kitchen to introduce herself. She told me about her cause and, even though my schedule is quite chaotic, I said for charity no problem – and I’d find…

WHITE LADY Serves 4 EASY 10 mins THE FLAVOUR COMBINATIONS 60ml (4 tbsp) sugar 30ml (2 tbsp) water 180ml dry gin 120ml Cointreau 90ml (6 tbsp) fresh lemon juice 4 sprigs fresh thyme + extra, to garnish 2 large egg whites ice cubes edible glitter (optional) HOW TO DO IT 1 Start by making a simple double syrup: combine the sugar with the water in a saucepan over low heat, until dissolved. Remove from heat and set aside to cool. 2 In a cocktail shaker, combine the gin, Cointreau, lemon juice, 20ml (4 tsp) of the sugar syrup, thyme sprigs and egg whites. Shake without ice until the egg white is frothy. 3 Add 4 ice cubes and shake again until chilled. Strain into 4 chilled cocktail glasses. Garnish with…

One of the first things you notice on entering Thali restaurant is a sense of creativity and attention to detail. As spicy aromas waft from the open kitchen at the far end, there are corners filled with interesting ornamentation, distinctive patterned walls and unexpected decorations on the landing of a blue-and-white tiled staircase. Thali’s interiors are rich and varied but this isn’t “placed” decor from professionals so much as a creative collaboration of auction treasures and design commissioned by the restaurateurs who are Thali’s founding business partners. Before Cape Town, Dublin-born chef Liam Tomlin cooked for – and British wife, Jan, ran – Australia’s Banc, awarded restaurant of the year in 2001 in the “Sydney Morning Herald Good Food Guide”. The pair elevated sociable, global tapas to an art form…

ROAST CHICKEN, CRANBERRY AND GOAT'S CHEESE TRUFFLES WITH POMEGRANATE WINE JELLY Delicious savoury truffles with a hint of sweetness from the dried cranberries as the ultimate canapé or as a cheese platter component Serves 4 (makes 16) EASY 45 mins + 4 hrs, to refrigerate THE FLAVOUR COMBINATIONS JELLY 250ml (1 cup) rosé wine 250ml (1 cup) pomegranate juice 45ml (3 tbsp) brown sugar 30ml (2 tbsp) cold water 15ml (1 tbsp) powdered gelatine 30ml (2 tbsp) pomegranate rubies + extra, to serve TRUFFLES 170g roast chicken, finely chopped 3 x 100g Chevin goat’s cheese logs, crumbled 60ml (4 tbsp) chives, finely chopped 60ml (4 tbsp) dried cranberries, finely chopped 15ml (1 tbsp) wholegrain mustard pinch freshly ground black pepper, to taste 100g pistachios, finely chopped Melba toast, to serve…

1 Which country welcomes the New Year with bubbly and oliebollen (deep-fried doughnuts)? 2 Who famously took a bath in 350 bottles of Champagne? 3 Which drink holds the title for one of the world’s oldest known recipes? 4 The concoction of ginger ale, grenadine and maraschino cherries is named after (a famous American child star)? 5 Which country’s citizens consume toso on New Year’s Eve in an effort to ward off illness and evil spirits? 6 What trendy Taiwanese drink traditionally contains black tea, tapioca pearls, honey and condensed milk? 7 Which spirit is made from juniper berries? 8 From the 16th to the 19th centuries, (a hot drink) was considered a medicine and a beverage in Europe. 9 What does a coaster on top of a drink signal…

LEKKER LOLLIES SEAFOOD COMBINATIONS YOU CAN REALLY GET HOOKED ON! SUMMER LOVIN' LOLLIES Makes 8 EASY 5 mins + 4 hrs/ overnight, to freeze 250ml (1 cup) SPAR Veggie Plus Beetroot, Cucumber and Other Fruits Juice 250ml (1 cup) SPAR 100% Pineapple Juice 100g fresh pomegranate rubies 1 Combine the Veggie Plus juice and pineapple juice in a jug. 2 Distribute the pomegranate rubies in 8 ice lolly moulds. Divide the mixed juice among the 8 ice lolly moulds. 3 Place in the freezer, 1 hour. Insert an ice lolly stick into each semi-set ice lolly and freeze for another 3 hours or overnight, until completely frozen. SEAFOOD PAELLA Serves 4 EASY 30 mins PAIR WITH Olive Brook Le Geminus 2010 is a Bordeaux style wine made from sauvignon…

VIRGINIA BOSHOFF DIGITAL INTERN Virginia, also fondly known as Ginny, describes her diet as “gluttony come to life and let loose at an all-you-can-eat buffet. Other than that, I’m a girl of simple tastes. A cup of tea, kittens, classic rock and great films are all I need”. The new website is... everything I’m not: sleek, sophisticated and easy to navigate. If you haven’t already fallen down this culinary rabbit hole, do so immediately! It’s a perfect digital recipe box. A New Year’s resolution I’m considering... is learning how to do a decent party trick. Preferably one involving magic. “Was this your card?” DANIELA HATTON-JONES DESIGNER With an Italian father (who is a cheesemaker), our designer Daniela has always loved being in the kitchen and having big family meals around…

Rediscover the pleasure of cooking! Good health starts in good cookware. Made in Italy, the Dr Green Tajine (26cm x 26cm x 20cm) is non-stick. Due to a patented formulation, the food does not need any oils or fats, making fat free cooking possible and a healthier lifestyle easier to achieve. Visit risoli.co.za for more product information. Email foodhome@caxton.co.za  and share your food experiences. F&HE reserves the right to edit letters and award prizes based on merit.…

LOOK OUT FOR... exclusive. original scrumptious online recipes printable recipe cards additional competitions monthly online polls free weekly newsletters with the scoop on the latest in the world of food. design and travel. Moreover. you ll be the àrst to know about exclusive online competitions. special reader offers and bonus recipes posted nowhere else but online! WHAT'S HAPPENING IN JANUARY? In 2017. we re celebrating our new beginnings It s party season› Look out for cocktails and canapés to kick your year off on the right foot The warm weather and fresh seasonal produce have us craving hearty salads àlled with feel-good nutrition We re taking things outside with alfresco suppers and learning how to grow herb gardens Embrace ‘al desko’ lunches with a round-up of back-to-work healthy munchies to…

| 1 Pairing well with the pink Zulu Mama Café Chair, this Tribù Branch Bistro Table (diameter 125cm) will lend a contemporary feel to your verandah, R50 321. marlanteak.com | 2 Create a soft, romantic ambience with these classic outdoor lanterns, R119 each. coricraft.co.za | 3 Instantly add a pop of colour with this pink Zulu Mama Café Chair by Haldane Martin from Leon at CCXIX, R8 039. leonat219.com | 4 Ideal for family entertaining, this Famiglia Picnic Table and Bench (available in white or charcoal powder coating) from Mobelli Furniture and Living will seat a family for a lazy Sunday lunch on the patio, from R17 999. mobelli.co.za | 5 Sit back and relax on this New Maine Outdoor Patio Collection two-seater, while sipping on a chilled summer cocktail,…

Bubbling OVER WITH CHOICE MCC or Méthode Cap Classique – when you spell it out – is the method of winemaking based on the traditional Méthode Champenoise in Champagne. This means the transformation from a still wine to a sparkling one, all happens in the bottle (aka bottle-fermented). Every bottle of MCC tells its own story shaped by grape varieties, terroir and winemaking techniques. Chardonnay and pinot noir, the two great grapes of Champagne, are the backbone of our traditional MCCs. This style offers up complex and structured bubblies, closest to that of our French counterparts. In South Africa, our winemakers are not bound by the same laws and can also use other grape varietals to make bottle-fermented bubblies. Fizz made with chenin is on the rise – the diversity…

Situated at the foot of the picturesque Outeniqua Mountain Valley, Cinnamon Boutique Guest House offers five-star accommodation and is situated a mere 200-metre stroll away from the breathtakingly beautiful Wilderness Beach. Perfect for some time out, reset your mind and body to “relax” mode, as the surf lulls you to sleep at night, to be woken by the song of a multitude of bird species in the evergreen trees when the sun rises. The guest house consists of 13 luxury suites, each with its own balcony looking out over either the mountain or the ocean. The lower level comprises a spacious open-plan restaurant where breakfast is served, looking out onto the patio that leads to the pool – ideal for a summer garden breakfast. In addition to the restaurant are…

With a panoramic view of the Mother City six storeys up in a silo, discerning diners celebrated the burgeoning friendship between Mexico and South Africa at The Pot Luck Club. Luke Dale-Roberts of Cape Town’s The Test Kitchen (rated number 22 in San Pellegrino’s The World’s 50 Best Restaurants and numero uno in the 2016 Eat Out Mercedes-Benz Restaurant Awards) and Jorge Vallejo of Mexico City’s Quintonil (the world’s number 12) met in New York with instant rapport. “I knew I could cook with this guy. Chefs never stop learning and I’m intrigued by the food in Mexico – it’s so different,” says Luke. “We understood one another, and each of us has pride and passion. I get a sense of Mexico and a sense of place in Jorge’s food.”…

When in Sea Point, do like the... Mediterraneans! Tal Smith opened Sababa in Piazza St. John, Sea Point in 2009 Tal Smith, together with the publication’s photographer (Tal’s husband), Russell Smith, give us a heart-warming glimpse behind the scenes of this well-known, well-loved kitchen and deli. With recipes, cooking tips and anecdotes, Feast with Sababa provides a taste of the Saban household while growing up, Israeli-Romanian-Libyan style. Following the popularity of the first cookbook, Sababa: Middle Eastern and Mediterranean Food (published 2014, R310), and a loud and clear call of “Encore! Encore!”, comes even more Middle Eastern and Mediterranean fare. This cookbook reminds us of the power of food, when made with passion, to comfort, to gather, to share (not only a meal, but experiences, emotions, perspectives and reveries). At…

Have you ever paused to think about why baristas put so much care and attention into the way they serve coffee? It’s because all these small touches add to the rich experience of enjoying coffee, elevating it to a ritual rather than just a mundane, everyday activity. Thanks to Nespresso, it’s easy to make coffee like a professional barista. All you need is the right equipment, your favourite Nespresso Grand Cru and a touch of creative flair. When it comes to having the right equipment, your individual preferences are key. With a range of machines to suit your space and lifestyle, you simply can’t go wrong. Nespresso is all about adaptability. Take the Pixie Clips machine for example - it allows you to update the style and colour of your…

NEW YEAR’S EVE ICED BUBBLY LOLLIES AND ROS RUBY GRAPEFRUIT LOLLIES PAGE 38 HAND-CHOPPED BEEF AND BACON SLIDERS WITH SMOKY NECTARINE RELISH AND PARMESAN MOUSSE PAGE 56 CRAYFISH CORN TORTILLAS PAGE 23 PAVLOVA WITH A ROS CHERRY SAUCE AND CARAMEL MASCARPONE PAGE 47 Claire “I’ll be making a few platters of indulgent nibbles this New Year’s Eve... if ever there was a time to splurge and add crayfish and a dash of bubbly to your menu, New Year’s Eve is it!” THE SHARING TABLE ROS AND NECTARINE SPARKLING SANGRIA PAGE 54 SLOW-COOKED LEG OF LAMB WITH CHERRIES PAGE 46 FRIED CAULIFLOWER PAGE 88 LIME, CORN AND MINT BLACK RICE SALAD WITH CHIA SEEDS PAGE 52 LEMON TART PAGE 32 Imka “Sharing food is an expression of love and what better…

You’ve likely seen pictures of avo roses on the internet – and if you haven’t yet, they’re bound to pop onto your radar soon! They look exquisite and impressive, but are deceptively easy to make. 1 Cut an avocado in half, and remove the pit and skin and discard. Don’t use an avo that’s overripe – it should be just perfectly ripe. If it’s too ripe you’ll end up with a mushy mess. 2 Place one half of the avocado, cut-side down, on a chopping board and slice thinly widthways. Slicing the avo thinly will ensure your rose is easy to shape. 3 Fan the avocado slices out to form a long row, with the slices slightly overlapping each other. 4 Starting from one end, curl the avocado slices towards…

“On a perfect Pretoria day, blue skies above, it’s easy to forget you’re smack bang in the city centre...” On 9 August 1956 an estimated 10 000 (allegedly more) disgruntled women, led by Helen Joseph and others kicked off their stilettos (the brave kept them on) and marched to the Union Buildings, Pretoria, in an anti-pass campaign. Today, 60 years later, we marched down Helen Joseph Street in the country’s capital – not to protest (or perhaps to do just that): to bring back women (men and children) to the big city, to encourage them to explore the Cool Capital. Visiting Pretoria’s Market@theSheds simply would not make sense without kicking it off with a brisk city walk through the CBD (see page 14 for details on these walks). Enlightened and…

EDIBLE FLOWERS There are plenty of flowers that can be popped on a plate. Calendula, California poppy, carnation, cornflower, daylily ( Hemerocallis species), fuchsia, hibiscus, pansy, rose pelargonium ( pelargonium graveolens ), nasturtium and rose are all delicious (as long as they are not sprayed with chemical pesticides!). Most of these edible flowers are easy to grow directly from seed. Plants of daylily, fuchsia, rose pelargonium, hibiscus and rose are available at nurseries. Mix them among your herbs and vegetables, where their flowers will attract beneficial insects. FLOWERS MAKE A DISH SING Before eating flowers, make sure you identify them correctly. Eat only the petals, as the pollen of some can cause hay fever. Sprinkle áowers onto salads. soups and fruit salads. Add to ice cubes before freezing (boil water…

GOURMET GURUS With a balanced diet at the top of their agenda, the clever people at Hill’s Pet Nutrition have launched Hill’s Stews – gourmet meals for your cuddly canine or foxy feline to lap up! The range has been carefully developed according to your pet’s specific requirements and includes Hill’s Science Plan (canine and feline), Hill’s Ideal Balance (canine only) and Hill’s Prescription Diet (canine and feline). Along with the benefits of this therapeutic nutrition comes loads of flavour – tender bite-sized roast chicken, seared tuna and hearty vegetables, all gently coated in an irresistible sauce. Hill’s Stews are available exclusively at veterinary outlets nationally for a recommended retail price of between R14 to R38 per can. For more information, speak to your vet or contact Hill’s on 0800…

VEUVE CLICQUOT SIGNATURE CHAMPAGNE BAR Overlooking the pretty terrace garden of 54 on Bath in Rosebank, this oh-so-sexy Champagne bar is just the place for pre-dinner drinks. While the tipple of choice here is, of course, the French Champagne it was named for, there are plenty of local MCCs and wines to choose from, as well as cocktails and high-end spirits. Enjoy your drinks with delicious bar snacks. 54 Bath Avenue, Rosebank; 011-344-8442 ISLAND BAR Pop open a bottle of bubbles on the Pool Deck at Southern Sun Hyde Park in Sandton, which boasts a spectacular view of the Highveld sunset. 1st Road, Hyde Park Corner, Hyde Park; 011-461-9744 SAN RESTAURANT, BAR AND DECK With its über-chic, sleek setting, the San Restaurant, Bar & Deck at Sandton Sun is undoubtedly…

Straddling France and South Africa, Nicolas Follet is a winemaking consultant for Charles Fox. He grew up in France, near Épernay in a family-owned Champagne house. These days he spends most of his time in Cape Town with his South African wife, their two daughters and two Rhodesian Ridgebacks. WHAT IS IT ABOUT THE RELATIONSHIP BETWEEN CHARDONNAY AND PINOT NOIR THAT WORKS FOR MAKING SPARKLING WINE? The minerality, citrus and floral characters in chardonnay balance the delicate fruit and texture of the pinot noir. THE CHARLES FOX CIPHER IS AN EQUAL BLEND OF CHARDONNAY AND PINOT NOIR. WHAT DOES A WINEMAKER NEED TO KEEP IN MIND WHEN DETERMINING THE BLEND? The Cipher is more than just a simple blend of pinot noir and chardonnay. The best grapes are selected from…

WHAT ELSE IS IN SEASON? VEGGIES asparagus, aubergines, baby marrows, beetroot, carrots, cucumbers, endives, green beans, lettuce, mangetouts, mushrooms, pumpkin, radishes and sweet peppers FRUIT apricots, bananas, blackberries, blueberries, figs, granadillas, grapes, honeydew melons, kiwifruit, litchis, mangoes, peaches, pears, pineapples, plums, strawberries and watermelons QUICK & WHOLESOME SPINACH, PEA AND RICOTTA FRITTERS WITH HERBED YOGHURT Makes about 20 EASY 40 mins In a bowl, combine 230g crumbled ricotta , 200g defrosted and lightly mashed frozen peas , 2 beaten eggs , 100g shredded spinach , 2 peeled and crushed garlic cloves , 1 handful chopped fresh mint and thyme leaves and 60ml (4 tbsp) cake flour . Combine and season with salt and freshly ground black pepper to taste. Shape the mixture into 6cm-diameter patties and fry off in batches…

HOPPIN' JOHN Serves 4 EASY 30 mins THE FLAVOUR COMBINATIONS RICE SALAD olive oil, to fry 1 onion, peeled and finely chopped 2 garlic cloves, peeled and crushed 200g mixed brown and wild rice, rinsed well 500ml (2 cups) chicken stock 1 x 410g tin black-eyed beans salt and freshly ground black pepper, to taste 1 bunch kale, washed and torn into bite-size pieces squeeze of lemon juice sliced leftover gammon, to serve GREEN HERB DRESSING large handful (¼ cup) fresh parsley, chopped large handful (¼ cup) fresh coriander, chopped 15ml (1 tbsp) toasted sunflower seeds 30ml (2 tbsp) fennel, chopped 30ml (2 tbsp) fresh mint, chopped seeds of 1 red chilli squeeze of lemon 60ml (4 tbsp) olive oil salt and freshly ground black pepper, to taste HOW TO…

Uninterrupted by conversation as I was solo and my Spanish is limited, I was able to focus on each delectable morsel at Maní, an award-winning restaurant with superlative standards of fine-dining. I started off with chef Daniel Redondo’s legendary bonbons and finished off with his signature dish, eggnog ice cream with coconut froth and coconut crisps. Hit fast-forward and a month later I’m sitting at Reuben’s in the One&Only Cape Town giving that eggnog ice cream an encore during Daniel’s first visit to South Africa. The evening kicked off with blue and yellow caipirinhas to replicate the colours of the Brazilian flag, and Daniel’s fish moqueca (stew) with rice and coconut terrine. For the second course it was over to one of SA’s favourite chefs, Reuben Riffel, whose trio of…

BERRY & DARK CHOCOLATE CHUNK ICE CREAM All (or most) of us love a little summer indulgence in the form of a scoop (or two) of ice cream. Although this recipe is rich and creamy, it’s low in added sugar and really hits the spot when you need a treat. While this ice cream is a “low-in-added-sugar” indulgence, it is high in saturated fat and portions should be kept small. Add loads of fresh berries to make this a “better-for-you” spoil! Serves 8 – 10 (makes about 1L) A LITTLE EFFORT 1 hr + 4 hrs, to freeze THE FLAVOUR COMBINATIONS 125ml (½ cup) coconut cream 250ml (1 cup) full-cream milk 250ml (1 cup) fresh cream 4 egg yolks 190g xylitol 15ml (1 tbsp) vanilla essence 220g mixed frozen berries…

Masa harina is the traditional flour used to make tortillas and other Mexican dishes. To prepare the flour, corn is dried, then soaked and cooked in a solution of lime (calcium hydroxide) and water (a process invented by the Aztecs thousands of years ago). This loosens the hulls from the kernels and softens the corn. The soaked maize is washed and the wet corn ground to a dough, called masa. Fresh masa is then dried and ground to a flour – referred to as masa harina, literally “dough flour” in Spanish. Masa harina is not widely available in South Africa yet, but is stocked at La Marina Foods (lamarinafoods.co.za) and Azteca Mexican Food Products (azteca.co.za). MEXICAN SOFT CORN TORTILLAS Makes about 20 tortillas of 15cm diameter EASY 40 mins +…

I’M ORIGINALLY FROM GERMANY where I was a tour operator. I used to promote the Mount Nelson Hotel and wanted to experience sunny SA for myself. After two holidays, I felt a connection with the country and that it held purpose for me. I knew I needed to make it my home – which I did in 2009 with my Labrador, Joya. We published the first issue of Opulent Living five months later. Building it from scratch was hard work, but we wanted to showcase the beautiful side of South Africa, with a level of excellence, to both local and international audiences. From then, I became utterly committed to the RSA; it turned out to be not only my home, but my life. I’M DRIVEN BY THE BELIEF that when…