Innholdsfortegnelse for July 2017 i Food & Home Entertaining

Warm up this winter with a special night out, and join us for a delectable evening of scrumptious food, top- notch wine and exceptionally good company. For one night only, we will explore the culinary treasures of Melrose Arch, one bite at a time. So, please join us and enjoy a welcome drink, starter, main course and dessert, along with perfectly paired wines at four stellar restaurants. Melrose Arch is celebrated for its vibrant open air environment with streetscape shopping, restaurants and entertainment – all set within a beautiful and relaxed atmosphere. Bustling with boutique browsers and a café culture, Melrose Arch offers a truly international high street fashion experience, leading into its sparkling retail galleria, which features over 100 of the country’s top stores. Within the luxury complex are…

BAKIN’ ME CRAZY WINNING LETTER I love to sit down and page through every foodie magazine and book I can lay my hands on and bookmark all of the recipes that tickle my fancy to try at home. I’m 13 years old and have a passion for baking. It brings me so much joy to silently think about how I’ll make my next bake better than the last. When my parents come home with the latest issues, I’m usually the one to unwrap the plastic sleeve like a present and page through the magazines first. As it was school holidays for me, I’d been doing lots of baking; therefore, I needed inspiration for a little variety. When the April 2017 issue of F&HE came out, without even opening the magazine,…

NEWS • TRENDS • SHOPPING • RESTAURANTS • DECOR • PRODUCTS • TIME SAVERS TRENDING Chocolate for breakfast CHOCOLATE AND OAT BREAKFAST BROWNIES A recent study highlighted the healthand brain-boosting effects cocoa can have on us. Because of this study, having something chocolatey for breakfast has become a worldwide trend in 2017 – one reported to enhance your grey matter for the day ahead. Although we cannot confirm that these chocolate brownies will have any incredible physical results on your body, we can endorse – through very scientific (ahem) taste testing – that a hit of choccie in the morning does wonders as a temporary pick-me-up! Makes 16 EASY 1 hr THE FLAVOUR COMBINATIONS 200g butter, cubed 200g dark chocolate, finely chopped 3 eggs, lightly beaten 30ml (2 tbsp) strongly…

BUTTERY PEA STEW WITH LEMON, LEEK AND PARMESAN Serves 4 EASY 30 mins Heat a glug olive oil in a large pot over medium heat. Add 1 peeled and finely chopped onion, 3 sliced leeks and 2 peeled and minced garlic cloves. Fry, stirring, until the onion is soft and translucent, about 10 minutes. Add 750g defrosted frozen peas and 125ml (½ cup) vegetable stock to the pot, and cover with a lid. Cook over medium heat, stirring occasionally, about 10 minutes. Just before serving, add 4 handfuls finely chopped kale, the zest of 2 lemons, 100g butter and a large handful chopped chives. Season with salt and freshly ground black pepper to taste. Serve in bowls with a generous grating Parmesan and dollops crème fraîche, if desired. PEA, MINT…

Serves 4 – 6 EASY 20 mins THE FLAVOUR COMBINATIONS FALAFEL 1 x 400g tin chickpeas, drained and rinsed 1 onion, peeled and chopped 2 garlic cloves, peeled and minced small handful fresh parsley, chopped 5ml (1 tsp) ground cumin handful coriander leaves, chopped + extra, to garnish large pinch mixed spice 20ml (4 tsp) cake flour 1 fresh red chilli, finely chopped salt and freshly ground black pepper, to taste canola oil, to deep-fry HUMMUS 1 x 400g tin chickpeas 130g tahini 60ml (4 tbsp) fresh lemon juice 2 garlic cloves, peeled and minced 80ml (_ cup) olive oil 5ml (1 tsp) ground cumin 30ml (2 tbsp) plain Greek yoghurt 2,5ml (½ tsp) paprika + extra, to sprinkle sea salt flakes, to taste lemon wedges, to squeeze HOW TO…

“WINTER IS NOT A SEASON, IT’S A CELEBRATION.” – ANAMIKA MISHRA WIN! Calling all gardeners! One of four Six Degrees East hampers (comprising a Full Moon apron, hand towel, hand butter, soap and sunscreen), worth R440 each, could be yours. HEARTFELT GOODNESS For us, comfort food is all about food from the heart. Think slow-cooked casseroles, stews packed with flavour, wholesome soups and more. These are the meals that will keep you snug this winter. HOME I WHERE THE PUDDINGS ARE In the midst of The Big Chill, we’re getting cosy with our scrumptious collection of winter puds – crumbles, tarts, bread and butter puddings, and so much more indulgence. LET'S CUDDLE UP Curl up in front of the fireplace with a steaming cup of something delicious – we have…

3 OPTIONS AVAILABLE: SUBSCRIBE ONLINE: MAGSATHOME.CO.ZA/MAGAZING.HTM CALL: 0860 100 999 EMAIL: SUBS@MAGSATHOME.CO.ZA RECEIVE YOUR MONTHLY MAGAZINE VOUCHER CODE VIA SMS COLLECT YOUR MAG: SWIPE YOUR WOOLIES CARD AND HAVE YOUR VOUCHER CODE READY WAS R432 | NOW R280,80 35% OFF YOUR 12-MONTH SUBSCRIPTION GREAT OFFERS! As a subscriber, you will still enjoy the massive saving offered only to you! Special free gifts available only in magazines purchased at Woolworths will now also be available to you, as a subscriber who collects your magazine from a Woolworths store. TERMS AND CONDITIONS 1. This offer is for new subscriptions only. 2. This voucher may be used with any other Woolies voucher. 3. The voucher must be used in conjunction with any of the following cards*: Woolworths Credit Card, Woolworths WRewards Card, Woolworths Store Card,…

BEER-BATTERED CAJUN FRENCH FRIES This is as good as it gets, folks! Not a beer drinker? Then eat it! Make these naughty, but oh-so-nice cr-r-rispy on the outside, soft as a pillow on the inside fries this Friday – and every other Friday, once you’ve tasted them! Serves 4 – 6 EASY 30 mins THE FLAVOUR COMBINATIONS 1,5kg potatoes 150g cake four 10ml (2 tsp) Cajun spice + extra, to season salt and freshly ground black pepper, to taste 430ml pale ale beer canola oil, to deep-fry sea salt flakes, to season lemon wedges, to squeeze mayonnaise/aïoli/dipping sauce of your choice, to serve HOW TO DO IT 1 Peel the potatoes, cut them into 2cm-thick slices and place in cold water. Combine the cake flour, Cajun spice, salt and freshly…

Duck breast in raspberry jam herb marinade with caramelised onion and spinach salad Serves 4 EASY 1 hr 30 mins THE FLAVOUR COMBINATIONSMARINADE 200g raspberry jam small handful thyme leaves small handful rosemary leaves, finely chopped 10ml (2 tsp) paprika 1 lemon, to squeeze 1 garlic clove, peeled and crushed 4 duck breasts (about 1kg) smoked salt flakes, to taste CARAMELISED ONION 15ml (1 tbsp) olive oil 30g butter 3 medium red onions, peeled and sliced 10ml (2 tsp) sugar 10ml (2 tsp) balsamic vinegarsalt, to taste SPINACH SALAD 80g baby spinach leaves 80g gooseberries, some whole, others halved 80g radishes, thinly sliced 100g feta, cubed 40g flaked almonds, toasted H HOW TO DO IT1 IT1 For the marinade, combine the raspberry jam, thyme leaves, rosemary leaves, paprika, a squeeze lemon juice…

SUBSCRIBE TO FOOD & HOME ENTERTAINING AND GET A WHOPPING 50% OFF OUR REGULAR COVER PRICE Take advantage of our subscription offer this July, with a dose of monthly inspiration to warm heart and belly! Every issue of F&HE is brimming with loads of fabulous recipes and ideas to keep you cooking up hearty comfort food in your cosy kitchen. Each month’s publication also includes kitchen tips and advice, features on favourite foodie idols, rising stars, local producers and the hottest new spots on the block. Plus, there are always amazing prizes to be won! Subscribing is best way to ensure you never miss out on a single copy of your much-loved magazine- as an added bonus, you'll receive free early delivery of each issue every month. By taking out…

BUDGET-FRIENDLY OREO TRUFFLES Three ingredients (well, four if you count salt!) transform into the most decadent tasting truffles. You’ll be left with a little cream cheese to spread on toast or stir through your next pasta Makes about 25 small truffles EASY 20 mins + 1 hr, to chill THE FLAVOUR COMBINATIONS 1 x 176g box Oreo Original Cookies 170g cream cheese pinch salt 2 x 80g slabs dark chocolate, finely chopped HOW TO DO IT 1 Place the Oreo cookies in a blender (add them intact; there is no need to scrape off the cream from the centre of the cookie “sandwich”) and blitz to a fine powder. Add the cream cheese and salt, and blitz again until well combined. Remove from blender, add the mixture to a freezer-proof…

SPICED COCONUT CAULIFLOWER RICE VEGGIE BOWLS WITH PEANUTS Vegan, grain free and loaded with veggie goodness, these bowls are warming and just the thing to make when you’re feeling a little under the weather – this is comfort food that packs a powerful nutrional punch, for sure! Serves 4 EASY 45 mins THE FLAVOUR COMBINATIONSROASTED BROCCOLI 1 head broccoli, cut into floretspinch dried chilli flakes extra-virgin olive oil/avocado oil, to drizzle salt and freshly ground black pepper, to taste SPICED COCONUT CAULI RICE extra-virgin olive oil/avocado oil,to fry + extra, to drizzle 1 onion, peeled and chopped 2 garlic cloves, peeled and minced 15ml (1 tbsp) ground cumin 15ml (1 tbsp) ground coriander 2,5ml (½ tsp) ground ginger 1 head cauliflower (about 800g), cut into florets 125ml (½ cup) reduced-fat…

ACROSS 2 Known to cure nausea, this ingredient has been proven to reduce the risk of Type 2 Diabetes. 5 This month’s farmers’ market is based in this small, über-trendy town. 6 An expert on salt 7 Whip up this condiment with your leftover egg yolks. We meet Daniele Diliberto of Ladles of Love, who was inspired by the art of . 10 One of the four stellar restaurants that you could experience at our Food Meander this July. 11 Blogger, Hope Cameron-Webb is a trained chef. 12 Nomzi Sithole of Yswara grew up having Rooibos infused with this herb. DOWN 1 La Petite Ferme’s signature plates are handmade by this ceramicist. (5, 4) 3 One of our “In Season” ingredients this month 4 On 7 July, we will be…

Nobody does it quite like the French... now there’s a double entendre if ever there was one. I’m talking about their food, of course – from classic Provençal dishes to haute cuisine, there is always a refined decadence about the fare of France that many ascribe to butter – and more butter! But anyone who has studied the history of French cuisine knows that its legacy is as sophisticated and elegant as it is long... from the 18th century writings of French gourmand, Jean Anthelme Brillat-Savarin to the “oracle” that is Larousse Gastronomique, it’s clear to see why the term “savoir faire” is, indeed, French! And boy, have we served up French cuisine in abundance in this issue to commemorate French National Day (or Bastille Day) on 14 July! We’ve…

“ CHOCOLATE symbolises, as does no other food, luxury, comfort, sensuality, GRATIFICATION and love KARL PETZKE ” DOUBLE CHOCOLATE FLAPJACKS WITH WHITE WINE POACHED PEARS This July, we decided to celebrate two special days on the foodie calendar (World Chocolate Day on 7 July and Bastille Day on 14 July) by creating a recipe that is the perfect marriage of chocolate and French-inspired flavours. Nothing says “Je t’aime” quite like a warm stack of chocolatey deliciousness, drenched in chocolate drizzle – weekend breakfasts or Sunday pancake suppers sorted! Serves 3 – 4 EASY 1 hr 30 mins THE FLAVOUR COMBINATIONS POACHED PEARS 500ml (2 cups) dry white wine 250ml (1 cup) water 125ml (½ cup) Cointreau/orange liqueur (or orange juice) zest of ½ lemon, peeled into thick strips using a…

30 JUNE – 9 JULY Don’t miss the East Coast Radio (ECR) House & Garden Show at the Durban Exhibition Centre! Explore a celebration of small space living or find seven inspiring room settings by talented visionaries on the KZN interior decorating scene at the Kapow Cafe. The Foodie Fiesta promises to be an adventure that will take you through the tastiest spoils KZN has to offer, including delectable snacks and take-home treats. Visit the Chef’s Theatre to soak up a few tips and tricks from the pros, or sip on wine or craft beer as you scout the show. Tickets from itickets.co.za are R85 pp for adults; R60 for pensioners and students; free entry for children under 12. housegardenshow.co.za 13 – 16 JULY The annual Turbine Art Fair (TAF17),…

PRET ORIA FORTI GRILL & BAR When cold fronts roll in and over-saturated clouds cocoon the capital, one seeks the comfort and warmth of sincere, satisfying sustenance. Rose gold pendant lights dangle from the ceiling and splashes of colour embellish the walls with abstract art. It’s an elegant setting, reserved and classical – just the spot for a late lunch-early dinner on a day like this. Chef Fortunato Mazzone’s passion shines through his different wine-paired tasting menus on offer; The Italian Feast described as “a gastronomic extravaganza”. I’m intrigued by the slithers of cured and smoked wild boar pancetta; my companion selects the tuna carpaccio – delicately fresh, paper thin sheets, concluded to a zesty tang of citrus and radish. The crispy pork belly with pickled ginger is a precious…

BE ORGANISED If you need two tools while in the garden, Murphy’s Law guarantees that it will be the one you have with you and the one you can’t find! Keeping things organised saves time: .......................... tidy with shelves and hooks. Use old ice cream and yoghurt containers to keep similar things together. Use wall space to hang large implements. .................................all of the things you need while in the garden. ...................the essentials on you. GARDEN SHORTCUTS ..............from planting to harvest and keep a gardening journal. These will help you keep track of what you have planted where and when. ................These are better than monstersized ones. You will waste energy using heavier tools; smaller ones reach into little spaces in a densely planted, small garden and are far better than bigger…

WHAT BREWS WITHIN I think I get my love of tea and herbal infusions from my grandmother, Gladys Dlamini. She lived in Diepkloof, Soweto and she was a passionate gardener. Almost everything she grew could be made into a tea or added to an existing tea. As a little girl, I particularly loved her Rooibos and mint infusions. She would send me out into the garden to pick the mint. Even then, I understood that there is no problem that isn’t made at least a little bit better by a sip of mint tea. I have taken that into my adult life – my 11-year-old daughter has been brought up to know that a sympathetic family ear and mint tea are great healers… MULTICULTURAL SMORGASBORD When I was about eight…

There are cows, chickens, horses and birds to pass before you meet the six dogs that have inspired a passion for artisan gin and an enviable lifestyle. Cloud, a female with piercing blue eyes and male Obelix, both Great Danes, head a loyal pack that includes a little Jack Russell called Flea, a rescue dog named Midget, a small dog with a big heart called Blue and a deaf dog, Bodrum, named after their holiday in Turkey when a friend of Marie-Louise’s sent her a picture of this badly mauled dog looking for a home. On the day of my visit, Bodrum had attacked the vacuum cleaner cord – badly! The Great Dane in the Six Dogs logo is Inja, who last year went into a field, lay down quietly…

WHEN IN DOUBT, call a cab Stylistically, South Africa fits neatly between the Old and New World – and for cab in particular, this is true,” said Alastair Rimmer (cellar master of Kleine Zalze). “Our cabs have New World fruit intensity and Old World elegance. Stellenbosch at its best captures both of these worlds.” This was directed at the crowd gathered for a cabernet sauvignon workshop at the Stellenbosch wine estate. We, eager and willing tasters, were asked to compare and discuss how Stellenbosch cabs related to international styles. The point of the exercise was to underscore how South African cabernet is unique in its flavour profile – and how, as an industry, we should be working to build on this reputation. Cabernet sauvignon is known as the King of…

SOME SERVING IDEAS FROM LOCAL CRAFT GIN DISTILLERS • Hope on Hopkins Mediterranean Gin is infused with olives, rosemary, thyme, basil and cardamom with citrus notes and hints of juniper. Add 1 part gin to 4 parts Fitch & Leedes Pink Tonic. Garnish with a fresh mint sprig. • Musgrave 11 Gin, inspired by the flavours and history of Africa and its ancient spice route, is crafted with 11 botanicals. Add a double tot gin to 200ml Fitch & Leedes Pink Tonic. Garnish with a cucumber ribbon and rose petals. • Triple Three African Botanicals Gin is carefully distilled from seven botanicals, including the flora of the Western Cape. Add 50ml gin to 200ml Fitch & Leedes Pink Tonic. Garnish with a cucumber slice, orange wheel and rose petals.…

WIN! Hoping to pursue a career as a chef or wanting to improve your prospects in the food industry? Look no further than CTIA. Being a trained chef can lead you down an exciting culinary path flanked with opportunities. You could be a chef, food critic or a stylist; work in catering, a hotel or on a cruise liner; run a restaurant or diversify into retail. You could even opt to teach, train, lecture or consult – the world is your oyster with a chef’s qualification. But how do you start? The Chefs Training & Innovation Academy (CTIA), a 2016 City & Guilds Centre of the Year nominee, offers industry-relevant skills that will help you get into the workplace faster and sustain your career longer. With three campuses – in…

FRENCH ONION SOUP Serves 4 EASY 40 mins THE FLAVOUR COMBINATIONS 50g butter 1kg onions, peeled and thinly sliced 3 garlic cloves, peeled and sliced 5ml (1 tsp) salt 30ml (2 tbsp) cake flour 250ml (1 cup) dry white wine 1,25L (5 cups) beef stock 8 baguette slices 8 sage leaves + extra, to garnish 50g Gruyère, grated HOW TO DO IT 1 Heat the butter in a medium-sized pot, and add the onion slices, garlic and salt. Cover and gently sweat, 15 – 20 minutes or until the onions are soft and caramelised, stirring the onions occasionally. 2 Add the flour and cook, 2 minutes. Stir in the white wine and simmer, a further 2 minutes. Pour in the beef stock and simmer, 20 minutes. 3 Preheat the oven…

These slow cooker meals can all be done in a pressure cooker to speed things up for your convenience. See the pressure cooker method at the end of each recipe Split pea and ham hock soup Make the ham hock stock before, either on the stovetop or in a pressure cooker to hasten the pace Serves 4 – 6 EASY 4 hrs 20 mins – 8 hrs 20 mins THE FLAVOUR COMBINATIONS HAM HOCK STOCK 800g – 1kg ham hock 1 onion, peeled and roughly chopped 3 bay leaves 4 sprigs fresh thyme 1 celery stalk, chopped 1 carrot, peeled and chopped 4 – 5 garlic cloves, peeled SPLIT PEA SOUP 30ml (2 tbsp) olive/avocado oil 1 carrot, finely diced 2 celery stalks, finely diced 1 onion, peeled and finely…

STICK BLENDER MAYONNAISE Making mayo is a great way to use up any leftover egg yolks – and it’s super simple to do. Stored in a lidded jar, it will last about a week in the fridgeMakes about 125ml EASY 10 mins THE FLAVOUR COMBINATIONS 2 egg yolks 2,5ml (½ tsp) Dijon mustard 125ml (½ cup) canola oil 7,5ml (1½ tsp) white wine vinegar 15ml (1 tbsp) water salt and freshly ground black pepper, to taste HOW TO DO IT 1 Add the egg yolks and Dijon mustard to a jug. Using a stick blender, blitz to combine, then start gradually adding the canola oil, about 15ml (1 tbsp) at a time, blitzing continuously to fully incorporate the oil after each addition. The mayo should slowly but surely become light…

IT ALL STARTED BACK IN 2014 when I went on a breathing and meditation course with a worldwide organisation called The Art of Living. During the course I learnt the beautiful Sanskrit word seva, meaning “giving of yourself”, wanting nothing in return; in essence, to give because you can; give because it brings joy and purpose into your life; give because it’s the right thing to do. As part of the course, and to learn the meaning of seva, we were instructed to go into the streets and serve homeless people a cup of tea. I arranged for my restaurant (Doppio Zero in Cape Town’s CBD) to prepare a hot pot of soup instead and, while out searching for homeless souls in need of food, I came across one individual…

RICHARD HOLMES Richard is a freelance food and travel writer based in Cape Town. “I have itchy feet and a well-stamped passport, but when I’m at home I’m happy spending my weekends walking on the mountain, cooking for family and friends, and dodging the sharks in the Muizenberg surf.” My favourite French dish is… in winter, cassoulet. I’ve tried to make it a few times, but none will ever match up to those I ate in Carcassonne a few years back. For dessert, crème brûlée – every time. My go-to recipe for entertaining is… slow-roasted (aim for four hours) lamb shoulder with crispy potatoes and veggies. It mostly looks after itself, so you can spend more time with your friends. ANNA TRAPIDO Anna is the author of Hunger for Freedom;…

Imka “As Julia Child said: ‘In France, cooking is a serious art form and a national sport.’ I’m looking forward to Bastille Day, because... crepes, of course! The crepes Suzette cake is the perfect way to round off this hearty feast of French cuisine. ‘Bon appetit, mes amis!’” Nomvuselelo “Intrigue and delight your guests with this hearty and comfort-laden menu, packed with tantalising tastes from around the globe.” Claire “We’ll be winding down and enjoying cooking – and eating – slowly and mindfully this winter. This menu is perfect to do just that – pour yourself a glass of vino and spend a chilly Saturday cooking up a cosy storm to be enjoyed around a big table with friends.”…

COCO loco Conceived in New York, designed in Toronto and made in Cape Town, Coco Safar combines the finest quality couture patisserie and cafestyle fare, paired with world-class Third Wave and cold brew coffee in a luxurious retro-chic setting. Perfect for a coffee date with a fellow caffeine-addicted friend, the flagship store at Cavendish Square also features a capsule emporium with specialty beans and a state-ofthe- art espresso bar. Are you convinced yet that you need a caffeine fix at this spot? cocosafar.com MADE in france Where cocoa and art lovers meet... Le chocolat des Francais combines good taste with the packaging design of over 150 artists and illustrators. While you might not want to undo the oh-so-pretty wrapping, the temptation to bite into this sheer indulgence will surely take over! The…

Franschhoek Village Market Taking us back to the days of what it meant to visit a farmers’ market, somehow, in this über-trendy town, the Franschhoek Village Market has managed to maintain the charm and integrity that once accompanied this age-old farmers’ tradition. Although the market has grown by a noticeable number of stalls, the space has expanded – so there’s no cattle queuing and toe bumping when moving around. Although, admittedly, we arrived after the sunrise flock – no doubt there were two long queues at both coffee stalls, hosting freshly roasted coffee beans roasted right there in the Franschhoek Valley... but let me not get distracted by the alluring aromas of my second favourite beverage (cue the bubbles). The expansion of the market means that they have been able…

LOYISO'S TOP TRAVEL TIP Always have bottled water at your bedside when you go to sleep. You don’t want to wake up so thirsty that you’re forced to drink the tap wate r, which might leave you feeling sick for the rest of your tr ip. Born in the Eastern Cape town of Uitenhage, Loyiso nurtured his classical voice by training at the prestigious Drakensberg Boys Choir School, KwaZulu-Natal. Fast-forward 18 years and Loyiso is not only a proudly South African musician, but also a music producer and TV producer/presenter, while sitting on several boards within the entertainment industry. Following his spiritual calling (his discography covering the gospel genre too), Loyiso recently visited Israel with SABC to produce an Easter show on his journey to Jerusalem. We got the scoop…

Winter is here and with it some new animal advice. They might have the advantage of natural fur coats, but our fluffy friends still aren't immune to that icy bite. Dr Caron Elton - a partner at 1 Craighall Veterinary Hospital (011-442-7361 or craighallvet.com) with a special interest in small animals - shares some useful information, so you don't freeze up when it comes to your pet's seasonal needs. Jack Frost nipping at your nose Generally, when that winter chill hits, the last thing we humans feel like doing is venturing outside. However, when those paws won’t stop scratching at the door, there’s no harm in letting your pet out for extended periods during the day, as long as it’s not raining. If you’re not sure what constitutes an appropriate…

15 – 16 July The main point of attraction at the annual DStv Franschhoek Bastille Festival is the Food & Wine Marquee, which is set against the backdrop of the historic Huguenot Monument. Sample the local wines on offer and enjoy the smorgasbord of gourmet fare from some of Franschhoek’s most well known eateries. Get your portrait done by the resident caricature artist, enter the popular Porcupine Ridge Barrel Rolling Competition and your kids will love the dedicated children’s area. Tickets cost R280 per person and include entry, a complimentary tasting glass and a booklet of five wine tasting coupons; available at webtickets.co.za. 29 July The Melck family will host the wintery soiree, Flavours of Winter Festival at Muratie Estate, which invites Port lovers to cosy up in one of…

“ A GOOD CAB should taste like... more. The best sip should BE THE LAST SIPin the bottle ” MARK DANIELS Christo le Riche and Mark Daniels are the winemaking team at cabernetstrong Le Riche. Christo is the director and winemaker of the company and handles “everything from viticulture to making the tea”. He lives in Stellenbosch with his dog, Zinzo. Mark has been with Le Riche since 1997 and manages the day-to-day wine production, “so all the wine goes through my hands,” he says. Mark lives in Cloetesville with his wife, Christine, and their two daughters, Chaney and Margene. We ask Christo and Mark some cab-centric questions... WHY FOCUS ON CAB? MARK: Cabernet sauvignon has been the worldwide leader in red wine sales for many years. For us, it’s…

what else is in season? VEGGIES asparagus, artichokes, baby marrows, broccoli, cabbage, cauliflower, celery, kale, leeks, mushrooms, parsnips, peppers, spinach and turnips FRUIT apples, avocados, figs, gooseberries, granadillas, grapefruits, guavas, lemons, limes, melons and naartjiesfoodandhome. COOK’S TIPTo plan ahead, crumb the Brussels sprouts a day in advance and fry them off just before serving. FUSS FREE FRENCH CRPES SUZETTE CAKE A simple but delicious no-bake cake Serves 6 – 8 EASY 30 mins Bring 250ml (1 cup) orange juice, 60ml (4 tbsp) brown sugar and the seeds of ½ vanilla pod to a simmer over medium heat. Add 1 (300g) thinly sliced orange and simmer, 5 minutes. Remove the oranges and set aside until needed. Whisk in 50g salted butter and 30ml (2 tbsp) fresh cream. Simmer, 3 minutes, and…

The front door opens and I’m met with a beautiful, open-plan kitchen where chef Wayne Burgin, owner of Jozi-based Chef Knows Best, is taking enormous pleasure in adding the finishing touches to his delightfully quirky canapés. What is immediately apparent is the care with which he works; he adjusts his glasses and takes a step back to examine his final piece: a faultless, triple layered, chocolate ganache cake... he adds one more rose, clasps his hands together and smiles – the smile of a man who truly loves what he does. Wayne hands me a glass of Billionaires Row Brut Rosé Grand Cru – a floral and intense Champagne from the Épernay region. It’s new to South Africa and will be part of our spoils for the afternoon. He takes…

Caramelising white chocolate is an incredibly simple technique, sure to convert any white-chocolate haters out there. The process involves melting and roasting chopped white chocolate in a glass roasting dish in the oven at a low temperature. Roasting the chocolate caramelises the sugars, resulting in a dry, crumbly, deep golden coloured substance with a nutty taste that is somewhere between fudge, caramel and butterscotch. While roasting, it is important to stir the chocolate often to prevent it from burning in places. During the first few stirs, you'll notice the chocolate has simply melted, but as cooking time goes on, you'll see the chocolate turn crumbly and golden. Make a big batch (using the method in the recipe on page 107), allow to cool and then store at room temperature in…