Innholdsfortegnelse for July 2016 i Food & Home Entertaining

Lamb rogan josh Serves 4 EASY 2 hrs THE FLAVOUR COMBINATIONS 30ml (2 tbsp) PnP Salted Butter30ml (2 tbsp) PnP Extra Virgin Olive Oil800g PnP Butchery Lamb Neck Chops salt, to taste2 PnP Brown Onions, finely chopped1 PnP Garlic Clove, crushed5cm fresh PnP Ginger, peeled and grated2 cloves15ml (1 tbsp) paprika10ml (2 tsp) PnP Mild and Spicy Curry Powder5ml (1 tsp) PnP Turmeric1 fresh PnP Red Chilli, finely chopped10ml (2 tsp) PnP Cumin10ml (2 tsp) whole coriander seeds1 x 400g tin PnP Whole Peeled Tomatoes70g PnP Tomato Paste250g PnP Baby Spinach, coarsely chopped handful fresh coriander, coarsely chopped + extra, to garnish 20g PnP Pomegranate Seeds, to garnish naan or rotis, to serve HOW TO DO IT 1 Heat the butter and oil in a large pot or stovetop-proof casserole…

FATHER & DAUGHTER MOMENTS The most valuable time my daughter and I spend together is in the kitchen. This is where we bond and I get to give her the most precious gift any father can give a daughter – preparing her for her journey ahead. Ever since my daughter could walk, I have been enabling her. The kitchen and the F&HE recipes are the first things I turn to. We bake, we laugh, we share and we make memories in the kitchen, which always happens on weekends and the odd weeknight. We go through each and every recipe, and discuss which one we will be trying out. Mostly she wins. Sometimes we experiment, working around what is in the kitchen. F&HE will always be in our lives and it…

1–10 July 2016. East Coast Radio's House and Garden Show, Durban. If you have a love for all things beautiful, add this one to your social calendar. Packed with a week of events, DIY appearances and celebrity chef cooking demos, the event promises to keep the whole family entertained. Entrance range from R85 for adults, R60 for senior citizens, and free entrance for children under 12 and students (with a student ID). For more information, visit housegardenshow.co.za. 14–17 July 2016. The Turbine Art Fair (TAF16), brought to you by the The Forum Company, Turbine Hall, Newtown, Joburg. This annual event returns to the iconic Turbine Hall and is a platform for galleries and art organisations to promote emerging and established talents. Tickets vary from R500 for the preview evening on…

ALLÉE BLEUE L’AMOUR TOUJOURS 2012, R185 One to stand up to the cold – this Bordeaux-style blend packs a New World fruit-forward punch: rich, dark fruit with a blueberry nose. It’s a classic example of the fusion of French and South African heritage. Good acidity, some spice from the oak and velvet tannins. Just like the name says, it’s “one to love, always”. BREAK THE ICE WITH AN APEROL SPRITZ Being billed as “the drink of the moment”, prosecco is outselling Champagne in many world markets, including the UK. Prosecco is an Italian sparkling white wine made with the grape cultivar, glera. Here in South Africa, we can get our hands on the high-quality, good-value Bottega range. Italy’s classic cocktail, the Aperol Spritz, is made with three parts prosecco to…

12-13 July JULIET CULLINAN STANDARD BANK WINE FESTIVAL In its 26th year, the festival is the longest-running wine event in South Africa. It showcases some of the industry’s top names in classic vintages, as well as more contemporary blends. This wine-fuelled affair with 50 leading producers will be hosted at Summer Place in Hyde Park. Entrance ranges from R190 pp (online) to R210 pp (at the door). “Meet the faces behind the labels,” says Ms Cullinan. webtickets.co.za 16 & 17 July FRANSCHHOEK BASTILLE FESTIVAL Set against the backdrop of the historic Huguenot Monument, festival goers dressed in red, white and blue will sip and savour Franschhoek’s excellent wines. Add to this the gourmet fare on offer from some of the region’s famed eateries, as well as some wine-inspired fun and…

Essential green soup Serves 4 EASY 40 mins Heat a glug of olive oil in a large pot over medium heat. Add 1 large peeled and diced onion and 2 peeled and minced garlic cloves, and sauté gently until the onion is soft and translucent, 10 minutes. Add 750ml (3 cups) vegetable stock to the pot and bring to a simmer. Add 500g broccoli florets and simmer, 15 minutes, before adding 350g chopped baby marrow. Simmer for a further 10 minutes and add 200g baby spinach leaves, and continue simmering, 5 minutes. Remove from heat and blend until smooth. If necessary, add a little more stock to thin the soup down, then season to taste with salt, freshly ground black pepper and chopped chives. Pan-fried Kassler pork chops with sage…

“Never forget to season,” says chef Neill Anthony as he gives his pan a light flip. He’s full of tips while he cooks – and not because he likes to talk to himself in the kitchen; rather, that’s how any television chef engages with his audience. Neill has a show on SABC3 that documents his food adventures as a private chef in Cape Town, which follows him shopping, prepping and cooking for exclusive dinner parties. His audience today is live and there aren’t any television cameras pointing at him. The stage is urban winery Hermanuspietersfontein at the foot of the Hemel-en-Aarde Valley, just outside Hermanus. He’s cooking lunch for Hermanuspietersfontein’s winemaking duo, Wilhelm Pienaar and Kim McFarlane, in the underground cellar. The wiry, blonde chef has set up his station…

Not only does this businessman with a flair for cooking find the time to get everything done, but his passion and commitment are unfailing. With just a glance at the booking calendar and mile-long waiting list of Chef Franz de Waal’s booming business, Hashtag Hot Caterers, it’s no wonder he’s renowned for serving restaurant-quality food at events hosting groups as small as 30 people to mega-productions exceeding 5 000! Chances are you’ve heard of Franz de Waal, the Power Chef (we’ll get to the name in just a bit). He has worked his way up in the industry pretty much since his feet first hit the floor. “It all started with me as a bag boy in a Checkers just around the corner from my family home.” Bag boy led…

If I had to choose one childhood author whose legacy still fills my head with surreal delight, it would be Roald Dahl. You can imagine then that when Chocolat Frey invited me to join them on a tour of some of Switzerland’s most beautiful cities, culminating in a visit to their headquarters in Buchs, memories of Charlie and The Chocolate Factory gushed forth – I finally knew what Charlie felt like to hold that golden ticket. Having white-knuckled my way through a chocolate-free two weeks in anticipation of what I knew would be an adventure of supreme indulgence, the Frey hamper delivered to me as I settled aboard my Zurich-bound SWISS jumbo jet was like an ambrosial gift from the gods, rewarding me not a moment too soon for my…

Minestrone with basil-flavoured croutons Serves 6 EASY 1 hr THE FLAVOUR COMBINATIONS 10ml (2 tsp) Westfalia Basil-Flavoured Avocado Oil 1 (160g) red onion, finely chopped 10ml (2 tsp) garlic, peeled and finely chopped 100g streaky bacon, finely chopped 110g (1 cup) celery, chopped 150g (1 cup) carrots, peeled and chopped 250ml (1 cup) tomato purée 1L (4 cups) chicken stock 150g (1 cup) baby marrow, roughly chopped 90g (1 cup) pasta shells, cooked 1 x 410g tin borlotti beans, drained 30ml (2 tbsp) Parmesan, finely grated + extra, to serve salt and freshly ground black pepper, to taste handful fresh basil leaves, to serve CROUTONS 180g bread, cubed 45ml (3 tbsp) Westfalia Basil-Flavoured Avocado Oil 30ml (2 tbsp) Parmesan, finely grated salt and freshly ground black pepper, to taste HOW…

Caper-berries The shrubby caper plant is native to the Mediterranean region, and caperberries and capers are distinctive ingredients in Italian cuisine – especially in Sicilian, Aeolian and southern Italian cooking. The berries on the caper plant are oblong, semi-green fruits, about the size of a table grape. Once harvested, the fruit is pickled in salt or vinegar, giving it its characteristic salty, lemony flavour. Although a little milder than capers, the pickled flower buds of the caper plant – caperberries – still add a delicious hit to anything they touch. Plus, they’re oh-so-pretty, too! Cumin-grilled feta with caperberries and sun-dried tomatoes Serves 4 EASY 20 mins THE FLAVOUR COMBINATIONS 3 x 200g rectangular blocks Greek-style feta olive oil, to drizzle 15ml (1 tbsp) cumin seeds TO SERVE caperberries marinated sun-dried…

@sprinklesforbreakfast Lindsay Nathanson from LA, California, believes that sprinkles for breakfast is the best kind of breakfast. She spends her days baking bright and beautiful delights, and her love for sprinkles can be seen in all of her creations. If sweet, pink and sprinkle-treats are your things, you’ll simply adore this account. @iambaker Amanda makes sweet desserts and serves them with a side of sass! She is the resident baker, blogger, cookie-decorating, icing-making, pie-baking wife and mother behind I Am Baker. Her stunning feed leaves our mouths watering for decadent treats, awakening the baker in all of us. @nectarandstone Caroline Khoo tells a story of eating with style by pushing creative boundaries. This feed, with its soft, pink hues, is the perfect example of the expression “eat with your eyes”.…

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“We want the Twilight experience to be fun for families and groups of friends.” – CONVENOR VASHTI NAIDOO The Upper Highway region to the west of Durban is something of a market goer’s Mecca. Well-established, open-air markets like Shongweni and Bellevue have become an institution among locals, as well as foodies from afar. And now comes another that’s destined to be a favourite – the new Twilight Market that’s held every Friday night on the golf course at Kloof Country Club. The picturesque setting under giant trees alongside the fairway; a live band that changes every week; traditional country club meals; children’s entertainment and a magical atmosphere make the Twilight Market more a happening under the stars than just a shopping venue. Make no mistake though, the shopping is first…

Emma Sadleir is a Joburg-based media law consultant and speaker. An anchor for The Oscar Pistorius Trial: A Carte Blanche Channel, she is also the co-author of Don’t Film Yourself Having Sex… And Other Legal Advice For The Age of Social Media, published by Penguin Random House in 2014. Just back from a trip to Lebanon, Emma shares her highlights from this astounding country I WENT TO LEBANON at the end of April this year for my Turkish friend’s 30th birthday. We find an excuse to get together somewhere in the world, at least once a year. I travel a lot, for work and for play. I love boarding a long-haul flight and turning off my cellphone. I think we live in such a digitally addicted society that it’s one…

1 The farm was originally named Wilgerivier after the river that irrigates the Nuy Valley. The name was changed to the English version, Willow Creek, upon production of EVOO. The tree in the logo represents both a willow tree and an olive tree; while the curved lines under the tree represent the creek and the oil. 2 The first 15 000 litres of extra virgin olive oil produced in 2002 were bottled in ceramic decanters, the mould made from an actual olive branch cut from the first olive grove on the farm. 3 Today Willow Creek produces around 500 000 litres of extra virgin olive oil every year with olives harvested from 220 000 trees, comprising eight varietals that have been established across 280 hectares. 4 Willow Creek’s olive oil…

An amphora is an earthenware or terracotta jar-shaped vessel that dates back to Ancient Egyptian times. Then, it was used for storing liquids like wine and olive oil. Going full circle, there’s been a rise in the use of amphorae for both fermenting and ageing of wines. “So, after years of progress in winemaking technology, we finally have the courage to make wine the way it was made 6 000 years ago,” says Karl Lambour of Grande Provence (see Q&A alongside). “We understand now that tannins from seeds and skins help to preserve the wine naturally and that using vessels made from clay allow the wine to “breathe” during ageing. The resultant wine needs less sulphur for stability, but – most of all – with careful winemaking, we can make…

Update the look and feel of your home effortlessly by adding designer cabinet-, pull- and door handles from Handles Inc. Choosing handles that suit the style of your home – be it contemporary-chic or vintage – can breathe new life into your space. The right handle selection and positioning will transform the look of your kitchen-, bathroom- and bedroom units, taking them from ordinary to elegant and eye-catching. Architects and interior designers know that attention to a detail like this makes a space truly unique. Handles Inc. has an exclusive range of specialist pieces personally selected from leading global manufacturers, and a design-savvy team on hand to assist. With a collection of over 9 000 items to inspire you, Handles Inc. will help you customise your home to reflect your…

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Mad about baking bakingmad.com For the love of cakes, bakes and shakes, Baking Mad celebrates the sweet things in life – think treats galore, with every recipe imagineable. From delicious cakes to scandalous brownies, doughlicious doughnuts and crazy cookies, their decadent desserts will sure bake you crazy! The pain au chocolat recipe had us dreaming about delicate chocolate bakes for days. Editor’s pick leffinteriorstyling.com This ode to inspired design showcases a smorgasbord of settings, ranging from an alfresco spring lunch to a blacksmith’s workshop. Created by Milan-based Federica Biasi – “a 360° designer” who collaborates with design companies and private clients on a wide variety of projects that include house interiors, advertising catalogues, brand packaging, textile design and ceramic tableware – Leff Interior Styling is a must-visit, whether just to…

Spiced apple and pear crumble A winter classic, which is usually loaded with sugar and unhealthy fats, apple crumble is a treat always devoured with enthusiasm. We’re delighted to make a healthier version of this favourite dessert! This recipe is filled with healthy fats, fibre and nutrient-rich apples and pears, and makes for a lovely end to a long Sunday lunch (or any meal!). Serves 6 – 8 EASY 1 hr THE FLAVOUR COMBINATIONS FILLING 4 Golden Delicious apples, peeled, cored and diced 4 pears, peeled, cored and diced 70g raisins 70g sultanas 55g xylitol 60ml (¼ cup) canola oil 10ml (2 tsp) ground cinnamon 5ml (1 tsp) ground ginger pinch nutmeg pinch salt zest and juice of 1 lemon CRUMBLE 60g whole spelt flour 60g xylitol 35g oats 60ml…

1 What is the French term that describes lightly whipped and sweetened cream? 2 Béarnaise sauce is a version of hollandaise with the addition of vinegar and which herb? 3 Which French phrase meaning “put in place” is used in professional kitchens to describe the organisation and preparation of ingredients? 4 In a French restaurant, what describes a dish that is specially recommended on that day? 5 What name is given to a ham and cheese sandwich dipped in egg and deep-fried? 6 What type of vegetable is a Pink Fir Apple? 7 In boeuf Bourguignon, which wine variety is the most common ingredient? 8 In French cooking, what is lardon? 9 What is ratatouille? 10 What type of onion should you use to make a French onion soup? 11…

NEILL ANTHONY Private chef I am Cape-based with my very own television show, which showcases a day in the life of being a private chef, recreating restaurant experiences in people’s homes. I look forward to cooking food, day in and day out... and I also love to eat really good food. Having worked for Gordon Ramsay, I learned how to stay focused and keep a level head during any situation. I have a passion for ingredients and local seasonal produce. Eat local, eat seasonal and love what you eat. GRAEME WYLLIE Photographer Big, bearded, ginger and recently married, I’ve meditated with monks in the mountains of China, Zulu-danced for chiefs in the hills of KwaZulu-Natal (you must get your heel up there, guys!), spent a day preparing I-tal food with…

MARTHA STEWART’S ENTERTAINING TIP FOR WHEN DESSERT-DISASTER STRIKES:“So the pie isn’t perfect? Cut it into wedges. Stay in control, and never panic.” FRENCH FEAST Baked Camembert with honey-roasted grapes, almonds and puff-pastry shards PAGE 13 Pot-au-feu PAGE 99 Tenderstem broccoli with garlic and pecan-nut praline PAGE 65 Clementine and Rooibos crème brûlée with caramelised guava slices PAGE 57 HASMITA “Winter inspires me to cook delicious food, and I’ll definitely give this menu a shot. While I don’t eat beef, I am considering substituting it with lamb in the pot-au-feu recipe. I wonder how that will turn out...” FRESH AND LIGHT Green vegetable broth with pesto bruschetta PAGE 106 Pan-fried trout served on clementine, herb and chilli bulgur wheat with dill and clementine crème fraîche PAGE 57 Spiced apple and pear…

Cloud bread A light, cloud-like, gluten- and carb-free substitute for bread made with eggs, cream cheese and cream of tartar (other flavourings can be added too). Lovely with various sweet or savoury crowning glories (think bruschetta toppings for inspiration) Makes 10 small rounds EASY 50 mins THE FLAVOUR COMBINATIONS 3 eggs, separated 55g cream cheese, softened pinch salt 1,25ml (¼ tsp) cream of tartar TO SERVE mixed frozen berries, defrosted double-thick cream olive tapenade roasted vine tomatoes buffalo mozzarella/fior di latte, torn crème fraîche smoked salmon fresh herbs, to garnish HOW TO DO IT 1 Preheat the oven to 180°C and line a large baking sheet with baking paper. 2 Combine the egg yolks, cream cheese and salt in a medium bowl and mix until smooth. 3 In another medium…

Jane Bjorkman is the creative baker behind Baking-Ginger. Her blog takes you on a baking journey filled with beautiful cakes, a rainbow of sprinkles, mouth-watering desserts, inspirational travel posts and stunning photography. Proudly South African, she shares a little insight into her world, as well as her favourite recipe… I am a baker, photographer and ginger. I spend most of my days covered in sprinkles and icing as I whip up delicious things for my blog, Baking-Ginger. I started the blog in 2015 as an excuse to do more of what I love: baking and taking pretty pictures. It has grown immensely and I have produced many delicious desserts... and a few flopped cakes here and there! My blog name is pretty much an explanation of who I am. I…

Creamy chocolate and vanilla rice pudding SERVES 4 – 6 45 MINS Add 200g arborio rice, 700ml full-cream milk, 60g icing sugar, pinch salt, 250ml (1 cup) fresh cream, 100g butter and seeds of 2 vanilla pods to a medium saucepan. Simmer, stirring occasionally, until the rice is tender and the mixture has thickened, about 30 minutes. Swirl 120g chocolate spread through the warm rice pudding before serving in bowls. Cheat’s chocolate panna cotta SERVES 2 20 MINS + 4 HRS, TO SET Soak 2 gelatine leaves (5g) in cold water until soft, about 10 minutes. In a medium pot, combine 200ml cream, 100ml full-cream milk, 45ml (3 tbsp) castor sugar, pinch salt and 60ml (4 tbsp) chocolate spread. Bring the cream mixture to a boil, then remove from heat.…

The fireplace is not reserved for reds only. Packed with flavour, skin-contact whites can offer amazing complexity, and can be sufficiently serious sippers to enjoy in the colder months. When white wines are made like red wines, the skins are left to soak during fermentation. Good examples show zingy aromatics, a rich mouthfeel and slightly spicy tannin influence – which helps with lengthy finishes. Longer maceration periods can give the wine an orange hue (which is sometimes a result of oxidative ageing). If you shy away from overly acidic white wines, these varietals with their creamy characters will be right up your alley. The beauty of this winemaking technique is that it works with the whole spectrum of white grape cultivars – from viognier to sauvignon blanc – which opens…

Karl Lambour has blazed quite the trail in his career, with stints at many top estates, including Constantia Glen and Holden Manz. These days he is in the combined role of winemaker and general manager at Grande Provence in Franschhoek. He can often be found in the cellar trying something new, like the Grande Provence Amphora 2015 (a skin-contact white blend of which only 600 bottles were produced). YOU STYLE THE GRANDE PROVENCE AMPHORA 2015 AS A “HERITAGE WINE”. WHAT DO YOU MEAN BY THAT? Chenin blanc and muscat d’Alexandrie are two of the oldest grape varieties in South Africa. We wanted to tie that in with the very traditional way of making wine by using amphorae. We decided on a small block of 34-year-old chenin and carefully selected the…

Instead of making individual biscuits with a store-bought chocolate-chip cookie mix, why not make one large pudding? Cook until the pie is crunchy on the outside, but deliciously gooey on the inside. (Baking a large pudding ensures the perfect ratio of gooey-to-crunchy, we reckon!) Prepare 2 boxes of chocolate-chip cookie mix (that would have made 24 cookies) according to packet instructions. Spread the mixture into a 22cm greased ovenproof pan, or pie dish, and bake at 180°C, 30 – 40 minutes. The centre should be soft and the outside slightly crunchy. Serve as an indulgent dessert, with scoops of vanilla ice cream.…

Radish Vietnamese spring rolls served with a nut dipping sauce Makes 8 EASY 30 mins THE FLAVOUR COMBINATIONS SPRING ROLLS 8 rice-paper wrappers 5 radishes, thinly sliced 50g dried cranberries 1 small red cabbage, thinly sliced 5 spring onions, sliced 1 cucumber, chopped 1 yellow pepper, cut into strips 1 green pepper, cut into strips 1 handful fresh basil leaves + extra, to garnish 5ml (1 tsp) black sesame seeds + extra, to garnish NUT DIPPING SAUCE 60ml (¼ cup) peanut butter 30ml (2 tbsp) soya sauce 100g cashew nuts 30ml (2 tbsp) rice vinegar 150ml coconut milk 5ml (1 tsp) dried chilli flakes juice of 1 lime salt and freshly ground pepper, to taste baby radishes, to garnish lime wedges, to serve HOW TO DO IT 1 To assemble…

Spiced preserved guavas Stored in sterilised jars, these guavas will keep in the fridge for up to 2 weeks. They make for a lovely gift and are delicious served with a scoop of vanilla ice cream or warm custard! Makes 2 x 1L jars EASY 1 hr THE FLAVOUR COMBINATIONS 1,5L (6 cups) water 400g sugar 8 whole cloves 4 star anise 3 lemongrass stalks, roughly chopped 3 cinnamon sticks pinch salt 13 (1,6kg) guavas HOW TO DO IT 1 Add the water, sugar, cloves, star anise, lemongrass, cinnamon sticks and salt to a large pot. Bring to a boil, 25 minutes. 2 While the poaching liquid boils, prepare the guavas, quartering some and halving others. Add the guavas to the poaching liquid and simmer until the guavas are soft,…

Two Australians and a South African are having a drink in a bar… This may sound like the beginning of a joke, but in truth it’s how a tiny cocktail bar came to revolutionise the mixology scene in Cape Town. Halfway across the world, on the sultry streets of Singapore, Luke Whearty was behind a bar doing what he does best: mixing drinks. After stints managing some of the best cocktail bars in Australia, Luke and partner Aki Nishikura had opened their own speakeasy-style cocktail spot: Operation Dagger. “Operation Dagger went through the roof overnight. It’s rare for a bar to win as many awards in its first year, so it was really amazing,” enthuses Luke, who hails from a small surfing town in New South Wales, Australia. One night…

It’s not every day that your eight-course gourmand menu at one of the country’s top restaurants begins with a humble tin of tuna. But then, this is no ordinary restaurant and that’s no ordinary tin of tuna; rather an Alice in Wonderland offering of seared tuna tataki, infused with a magical hit of ponzu and ginger, wasabi and shiitake. At La Colombe, executive chef Scot Kirton injects both playfulness and precision into each element of the menu. Ingredients are reimagined, yet remain recognisable, and no detail is overlooked to ensure a memorable dining experience. “Memorable” is a word Scot uses often as we chat at a corner table on a blustery autumn day. Grey clouds scud across distant Table Mountain, and the bluegum trees beyond the window sway before the…

“THE ONLY WAY TO DEAL with an unfree world is to become that your very existence is an act of rebellionALBERT CAMUS Lemon and rosemary tartlets Pastry cases filled with zesty lemon and a subtle fragrance of herbs perfect for simple, yet elegant, entertaining. The tarte au citron, served to the king in the early 19th century, symbolised wealth and goodness Makes 10 tartlets EASY 1 hr 15 mins PAIR WITH: 2013 Fleur du Cap Noble Late Harvest THE FLAVOUR COMBINATIONS PASTRY 250g cake flour 80g castor sugar pinch salt 120g butter, chilled and cubed 1 egg, lightly whisked PASTRY 125ml (½ cup) fresh cream 2 fresh rosemary sprigs + extra, to garnish 5 eggs 120g sugar 125ml (½ cup) lemon juice zest of 1 lemon coarse salt, to garnish…

Green vegetable broth with pesto bruschetta A beautiful soup that is effortless, tasty and packed with natural goodness Serves 4 EASY 1 hr THE FLAVOUR COMBINATIONS GREEN VEGETABLE BROTH 5ml (1 tsp) olive oil 2 (120g) leeks, finely sliced 5ml (1 tsp) garlic, peeled and finely chopped 1,25L (5 cups) chicken or vegetable stock, warmed 90g (1 cup) small pasta shells 80g (1 cup) broccoli florets 150g (1 cup) green pattypans, quartered 130g (1 cup) frozen peas, defrosted 70g (1 cup) baby marrows, spiralised 25g (½ cup) kale, shredded 2 baby bok choi, halved 205g (½ tin) kidney beans, drained salt and freshly ground black pepper, to taste BRUSCHETTA 8 slices baguette 30ml (2 tbsp) olive oil salt and freshly ground black pepper, to taste 110g basil pesto handful fresh…