Innholdsfortegnelse for November 2017 i Food & Home Entertaining

Indulge in an evening of delectable wining and dining in the heart of Gauteng. Welcoming warm summer nights, we are heading off to the pristine and upmarket Waterfall Corner this November for a host of diverse culinary excursions – each tailor-made to suit a different menu profile. Come and join us for a fun evening out on the town, exploring our way through four menu selections – one course at a time. It’s going to be delicious! Waterfall Corner, situated on the corners of Woodmead- and Waterfall Drive, is perfectly positioned at the gateway to the Waterfall City precinct in Midrand, Gauteng. Waterfall Corner features a piazza at its heart – a vibrant space buzzing with activity, creating a familyorientated shopping-, gastronomic- and relaxation destination. The centre is anchored by…

Cape-based Geometric Drinks Company – which derives its name from the duality of structure and nature – has introduced, along with its Cape Dry Gin, the Symmetry Botanical Tonic range. A collection of three varietals, namely Citrus, Spice and Floral, the tonics’ flavour profiles are inspired by the company’s vision of three dominant profiles of gin: citrus for the heavily aromatic, rounder gins; floral for the New World, juniper-shy aromatic gins; and spice for the more traditional earthy, juniper-driven gins. Simply pasteurised, Symmetry Botanical Tonics are produced in their true concentrated form: made from whole botanicals, quinine extracted from cinchona bark, no added preservatives and a quarter of the sugar content of regular tonic water. Not just mixers, each tonic’s recipe is designed to be appreciated on its own as…

@ohholybasil Dillon Tisdel lives in Tao, New Mexico and describes herself as a “plant-eater, at-heart-yogi, and toddler-mama”. We’re carried away with her Insta-feed filled with plant-based, vegan comfort food inspiration – showing us that a healthy, holistic lifestyle is beautiful (and delicious) too. If ever the vegan route beckoned! @imstillhungry Sydney citizen Michael Shen, who “live[s] and breathe[s] food 24/7” is definitely trying to convert the rest of us to his way of life – and we aren’t even putting up a fight. Salivate over Tasmanian seafood, Japanese temarizushi and a Singapore chilli crab lobster roll, as Michael traverses borders to eat everything. @campsbaygirl We’re nearing the end of the year and the travel bug is definitely biting! Capetonian, Carlinn Meyer’s travel diary has us dreaming of white, sandy beaches,…

Trending: Frosé FROSÉ (frozen rosÉ) Undoubtedly set to be the hottest pink drink of summer and ideal to make at home – the only special gadget you’ll need is a blender. Think Slush Puppie meets a crisp, icy glass of rosé, fragranced with all the summertime sweetness of fresh strawberries. Dust off the cocktail glasses or Champagne coupes for when next you have friends over – this is the perfect excuse for a creative “cocktail”, which could even double as a light dessert, dressed up with some fresh berries or diced pineapple Serves 4 – 6 EASY 45 mins + 4 hrs, to freeze THE FLAVOUR COMBINATIONS 125ml (½ cup) water 100g sugar 250g strawberries (washed, hulled and chopped) 1 x 750ml bottle rosé wine (fullbodied and delicious – something…

This month, we delve deeper into the subject of diabetes, a fairly common and potentially life threatening disease in pets. Dr Jacques Visser – veterinary surgeon at Oaklands Vet in Joburg (oaklandsvet.co.za) and co-presenter of Diere-dokters, a reality show on DStv’s VIA, channel 147 – shares his expertise on the topic. Like humans, animals can suffer from diabetes. The differences between diabetes in canines and felines can become lengthy and complicated topics – therefore, in a nutshell, diabetic dogs will remain insulin dependent for life, while 40 – 80% of newly diagnosed diabetic cats that are receiving the correct nutrition and appropriate treatment may go into diabetic remission, meaning their insulin treatment is no longer required. Diabetes mellitus (also known as sugar diabetes or insulin dependent diabetes) occurs when the…

Chenin – South Africa’s golden grape – shows no sign of waning in popularity. It’s arguably the most exciting category in South African wine, offering more and more new releases each year. Though this wasn’t always the case... It’s only been in the last decade or so that chenin has enjoyed this acclaim. Originally planted as a workhorse grape – mainly for the production of brandy, as well as being a blending component in bulk wine – it makes up the majority of our national vineyard. Not only that, but we have more plantings of chenin than any other wine region in the world. Many experts agree it’s the varietal to hang our hat on in the international arena and that we should claim our stake as the world’s best…

Mariëtte Coetzee is a third-generation winemaker in the Breedekloof Valley at Stofberg Family Vineyards. She’s married to Deon, whom she met at varsity, and the pair have two children, Mía (5) and Daniël (1). “Our first wine range is named after Mía, as I was pregnant with her at the time we had our maiden vintage,” Mariëtte says. They live on the family farm (the very same one Mariëtte grew up on) with their dog, two cats and a horse named Neels. Mariëtte studied BSc Agric Viticulture and Oenology at the University of Stellenbosch, after which she worked at Fairview and Welbedacht Estate. Mariëtte also spent time abroad, making wine in California and France. TELL US ABOUT YOUR JOURNEY TO BECOMING A WINEMAKER. I’m the eldest grandchild of my Oupa…

what else is in season? VEGGIES artichokes, asparagus, avocados, cauliflower, garlic, green beans, leeks, mealies, mushrooms, peppers and sugar snap peas FRUIT blueberries, cherries, guavas, strawberries, papaya, peaches and watermelons COOK’S TIP The terrine is best cut with a very sharp fillet knife or large chef’s knife. As an alternative, the terrine can also be served with savoury crackers, Melba toast or rye bread. LETTUCE, TROUT AND AVOCADO TERRINE WITH PICKLED ONIONS AND SEED CRACKERS Serves 6 A LITTLE EFFORT 1 hr 45 mins + 6 hrs/overnight, to chill TERRINE 30ml (2 tbsp) cold water 15ml (1 tbsp) gelatine powder 180g plain yoghurt 460g plain cream cheese, at room temperature 1 (160g) avocado, peeled and chopped 30ml (2 tbsp) creamed horseradish 2 (30g) spring onions, chopped 20ml (4 tsp) chives,…

AMARANTH AND NUT BUTTER GRANOLA Serves 10 EASY 40 mins THE FLAVOUR COMBINATIONS 120g (½ cup) amaranth 30ml (2 tbsp) coconut oil 45ml (3 tbsp) maple syrup 45ml (3 tbsp) smooth peanut butter 45ml (3 tbsp) almond butter 15ml (1 tbsp) tahini paste 5ml (1 tsp) water 5ml (1 tsp) vanilla extract 100g (1 cup) rolled oats 45ml (3 tbsp) muscovado sugar 2,5ml (½ tsp) sea salt flakes 75g raw almonds, chopped 45ml (3 tbsp) cacao nibs (optional) 45ml (3 tbsp) pumpkin seeds 50g dried berries (blueberries, strawberries, cranberries, goji berries) and dried bananas HOW TO DO IT 1 Place an oven rack in the centre of the oven, preheat the oven to 180°C and line a rimmed baking sheet with baking paper. 2 Heat a large frying pan with…

Broccoli, mint and lemon mushy peas Serves 4 (as a side) EASY 30 mins THE FLAVOUR COMBINATIONS 1 large broccoli head (about 500g), cut into florets 650g frozen peas 80ml (_ cup) olive oil 125ml (½ cup) coconut milk zest of 2 lemons handful mint leaves, finely chopped salt and freshly ground black pepper, to taste pea shoots, to serve (optional) HOW TO DO IT 1 Bring a large pot of salted water to a boil and blanch the broccoli until just tender, about 4 minutes, then add the peas and blanch, 2 – 3 minutes further. Drain and transfer the veggies to a blender. 2 Add the remaining ingredients and blitz until almost smooth, then taste and season accordingly. Serve warm, garnished with pea shoots, if desired. Potato salad…

DATE: Tuesday, 7 November 2017 TIME: Registration from 5pm; the Food Meander starts at 6pm DRESS: Smart-casual COST: R360 per person, which includes welcome drinks, a palate cleanser, three-course dinner, sweet take-me-home treat, select wines from Boland Cellar and a goodie bag. VENUE: Waterfall Corner Shopping Centre, corner Woodmead- and Waterfall Drive, Midrand. Registration to take place at Life Grand Café. HOW TO BOOK Visit caxtonevents.co.za. When booking, please indicate which menu group (alongside) you would like to join. TERMS AND CONDITIONS Payment to be made within 24 hours of booking. Reservations confirmed only once payment has been received in full. A 30% cancellation fee applies. Tickets are limited (120 in total), cannot be reserved and will be sold on a firstcome, first-serve basis to the first 40 readers who…

BRUCE TUCK A Cape-based photographer, Bruce regularly photographs our restaurant profile features. ''Although I've spent several years shooting almost exclusively - studio-based work, I now specialise mainly in food, lifestyle and interiors, which affords me the exciting opportunities to work in different and interesting locations, and with new faces." Stanford (page 82) is a very relaxed little town with a diverse selection of intriguing eateries and producers. I had a great time on this trip, getting to meet a few of the locals, while exploring. November is the month for planning year-end road trips across the country! KAMANEE GOVENDER Kamanee is a freelance writer whose fingers have tapped across keyboards all over the country. "My passion for food lies in the memories it creates. For me, good food has always…

“An apple is an excellent thing - until you have tried a peach.” George du Maurier COVER DISH CHARGRILLED SUMMER PEACHES WITH VANILLA YOGHURT AND PISTACHIOS The magic of this dish is all about sweet, ripe produce – and you can happily substitute peaches with nectarines in this recipe. Serve as breakfast or a light and summery dessert on warm days Serves 4 – 6 EASY 40 mins THE FLAVOUR COMBINATIONS VANILLA YOGHURT 250g double cream plain yoghurt 10ml (2 tsp) vanilla essence/vanilla paste 60ml (4 tbsp) icing sugar, sifted 120g mascarpone, at room temperature CHARGRILLED PEACHES 90g butter 15ml (1 tbsp) avocado oil 30ml (2 tbsp) castor sugar 10ml (2 tsp) vanilla essence/vanilla paste 4 – 6 peaches/nectarines honey, to serve pistachio nuts, roughly chopped, to serve fresh mint…

31 Oct – 5 Nov This summer, KAMERS/Makers returns to the stunning Anura Wine Estate, just off the N1 outside Stellenbosch. While the fair promises an upmarket expo of the finest in South African design, gifts, fashion, jewellery, decor, food, wine and body products, it will also be launching the new Mzansi Makers projects – a highlight not to be missed! Mzansi Makers is a “making good” project – a non-profit organisation that sources, mentors and ultimately showcases the art of talented Makers from marginalised communities at the KAMERS/Makers shows. Tickets are R60 per person at plankton.mobi, R80 at the entrance (includes a KAMERS/Makers shopper bag and magazine) and under 18s enter for free. kamersvol.com 8 – 12 Nov The Constantia Gift Fair is a lifestyle event brimming with creative…

JOBURG GALATA BAKERY AND COFFEE This little Turkish eatery is the ideal spot to start off with a group of friends PRETORIA GUY FIERI’S KITCHEN + BAR When Diners, Drive-Ins and Dives host, Guy Fieri opened one of his iconic restaurants at Time Square Casino, you could bet your bottom dollar I was going to visit! American husband in tow, we set off for a classic, ’merican “Big Eats” experience. The menu includes a variety of “shareables” with stars like Dragon Chilli Cheese fries and Trash Can Nachos. The nachos, which are served in a trash can (this is removed by the waiter upon serving) are filled with “super-melty” cheese, Cheddar, black beans, jalapeño shavings, sour cream, pickled red onions and pico de gallo. Y’all need to try the multiple…

A curious child of the universe, Carishma describes herself as an “eastern soul with a western mind and an African heart”, who is in love with life! Carishma recently jetted off to the Med with her hubby, Gael Le Martin, as part of an annual getaway... IT WAS MY FIRST TIME IN GREECE, but hopefully not my last! I was there for about two weeks, sightseeing with the best travel partner in the world – my husband! Gael is French, so we try to work in a trip to France once a year to visit his family. While we’re there, we take advantage of the ease of traversing borders within Europe and usually choose one more European country to visit. A friend of mine, Maxeen Kim, who happens to be…

The Royal Canin Diabetic range is a complete dietetic line developed to regulate the glucose supply of a diabetic patient. The formulas are high in protein and contain a mix of cereals of a low glycaemic index to help maintain a healthy glucose curve. The products have been formulated for both canines and felines, and are available in wet (100g pouch and 195g tin) and dry (1,5kg and 3,5kg packs) variants. Highly palatable to ensure stability and improved quality of life, the Royal Canin Diabetic range contains a low level of rapid glucose-releasing carbohydrates, together with high protein and an antioxidant complex to help neutralise free radicals (cancer-causing agents). For the overweight feline patient, the formula has a moderate calorie content in order to minimise insulin resistance associated with being…

3 – 4 November “During the two-day exploration and ponderation of our Swartland heritage and history, Paternoster will be home to these crazy winemakers, informative tastings with themes, speakeasies, as well as an international guest speaker at this year’s Swartland Heritage Festival,” says Craig Hawkins of Testalonga. The Swartland’s best chefs and farmers will join a group of approximately 20 wine producers to share their fascinating stories in a variety of formats. Booking is essential, as only a limited number of tickets are available: weekend passes cost R2 200 per person via quicket.co.za. 4 November Come and experience the cool climate wines of the most southerly tip of Africa at Elim Wine Festival. Enjoy the elegant wines alongside local food, craft beer, as well as a farm-style market in the…

LEMON MOJITO LOLLIPOPS Makes 9 EASY 30 mins THE FLAVOUR COMBINATIONS 10 mint leaves 2 lemons, thinly sliced; some slices halved 220g sugar 120g liquid glucose 60ml (4 tbsp) soda water 1,25ml (¼ tsp) mint extract (find at baking supply stores) 80ml (1/2 cup) white rum HOW TO DO IT 1 Line a baking tray with baking paper or a silicone mat and grease with non-stick cooking spray. Place 3 different-sized (8cm-, 7cmand 5cm-diameter) round cookie cutters on the lined tray and grease them with non-stick cooking spray too. Position a wooden ice lolly stick underneath each cookie cutter to form the lollies’ handles, and arrange the lemon slices and mint leaves inside the cutters, as desired. 2 Heat the sugar, liquid glucose and soda water in a saucepan over…

Yum! TOASTED CHEESY CIABATTA WITH FILLET CARPACCIO AND PESTO SALAD Serves 4 EASY 1 hr 10 mins THE FLAVOUR COMBINATIONS CARPACCIO olive oil, to sear 300g beef fillet TOASTED CIABATTA 4 ciabatta slices 2 garlic cloves, peeled 80g butter, softened 50g Parmesan, grated + extra, shaved (to serve) PESTO SALAD 60g beetroot microleaves 60g watercress 60ml (4 tbsp) caperberries 50g basil pesto salt and freshly ground black pepper, to taste basil leaves, to garnish HOW TO DO IT 1 For the fillet carpaccio, heat a little olive oil in a frying pan over high heat and sear the beef fillet on all sides, about 5 minutes in total. Remove the fillet from the pan and allow to cool, 1 minute. Wrap in cling film and freeze, 1 hour (this helps…

1 Lactose intolerance is not a cow’s milk allergy. People who are lactose intolerant are deficient of the enzyme lactase that breaks down milk sugar called lactose, and experience symptoms like bloating, wind and loose stools. These symptoms normally appear within 30 minutes to 2 hours of dairy intake. A cow’s milk allergy is an abnormal reaction of the immune system against the protein in cow’s milk and symptoms usually appear rapidly after intake. 2 If you are lactose intolerant, you’d probably already have limited – or even cut out – dairy products, which means your diet may be deficient in certain nutrients. Clover NoLac, like milk, is a source of calcium, which strengthens bones, and, like fortified milk, it also contains vitamin D, which helps with the absorption of…

Sambal is an Indonesian term referring to a sauce made with chillies, which can include a variety of other complementary ingredients. There are many different types of sambals, but oelek (a favourite of ours, which seems to have made an appearance in Western kitchens more often during the last few years) refers to the pestle and mortar used to make this sambal in Indonesian methods. Mainly comprised of chilli and with a clean taste, we love that sambal oelek is chunky and fiery – perfect for adding a kick to any dish, or as a hot sauce if you’re a fan of feisty flavours. Sambal oelek is widely available at Asian- and regular supermarkets in the Asian food section. Crunchy fried chicken with amasi and sambal oelek sauce Serves 4…

WIN! Find the missing word by taking the fourth letter of 13 ACROSS, last letter of 10 ACROSS, first letter of 7 ACROSS, second letter of 1 DOWN and the third letter of 6 DOWN. SMS the word, your full name, ID number and postal address to 48405 by 30 November 2017, and you could win a copy of Leon Happy Salads by Jane Baxter and John Vincent (Octopus Books) worth R363! SMS costs R1,50; free SMSs do not apply. ACROSS 3 Which grape varietal is known as South Africa’s golden grape? 4 Our “Unsung hero”, Manoj Rama, grew up in this suburb in Durban. 7 Chevaun Roux reviewed this new eatery in The Mother City. (7, 5) 9 What did Jenny Handley bring back with her from Morocco? 10…

Super-easy superfood summer classic smoothie SAY CHEESE... CAKE! INDULGE IN FRUITFUL BOUNTY COOK’S TIP Clover Classic is Clover’s range of deliciously creamy, smooth yoghurt, made with the unique Clover recipe, and is a source of 10 essential vitamins. Clover Classic Yoghurt comes in six delectable variants. CREAMY AND SMOOTH SOURCE OF 10 VITAMINS UNIQUE CLOVER RECIPE KOSHER AND HALAAL SUPERFOOD SMOOTHIE BOWL Makes 2 EASY 10 mins THE FLAVOUR COMBINATIONS 250g frozen/fresh mixed berries + 50g fresh berries ½ avocado, peeled and pip removed 1 banana, peeled + extra banana slices, to serve 250ml (1 cup) Clover Classic Plain Yoghurt TO SERVE 30g chia seeds 30g coconut shavings, toasted small handful microherbs, to garnish HOW TO DO IT 1 Combine the mixed berries, ½ avocado, banana and Clover Classic Plain…

It occurred to me the other day that November is the only month featured in the phonetic alphabet. In trying to find out why, I discovered that this universal spelling tool originally began not with Alpha and Bravo but Apples and Butter... Well, that was all I needed to start dreaming up the rest of what a culinary phonetic alphabet should be made of! Suffice to say a good part of the next hour was spent grappling with very important decisions like whether peach or plum should win position “P” and if sage or salt was more deserving of the “S” spot. When it came to “V”, however, this particular carnivore surprised herself when “vegan” sprang to mind before “venison”. Yes, whatever your dietary persuasion, veganism is a buzzword that’s…

F&HE  TO THE RESCUE! At the ripe age of 71, having brought up three children and three grandchildren, I think I’ve become a reasonably accomplished cook, with recipes ranging from the late 1960s to the present. It’s been interesting to see how cooking styles have changed with new and innovative methods. Where, oh where, were TV and all the fabulous cooking demonstrations when I was young? I had to learn (like many others) by turning to my mom and mom in law, who were always there to help. Being South African and not familiar with English staples, my first Yorkshire pudding attempt, requested by my late British husband, resembled a sponge cake much to his amusement, which fortunately for him (and me) he kept to himself at the time. When…

LAID-BACK LUNCH SCANDINAVIAN BREAKFAST BOARD WITH HOME-MADE CHICKEN LIVER PÂTÉ PAGE 60 MEDITERRANEAN TOMATO AND PEAS WITH CHORIZO AND EGGS PAGE 103 MILLET, CHOCOLATE, HAZELNUT AND SEED BARS PAGE 62 Alfred “So, as a professional chef, I know simplicity is key – especially when cooking at home. I selected this menu because I’m convinced I’m going to have fun cooking it for family and friends, celebrating my return from the kitchens of the USA and chilling with good food.” VEGETARIAN FEAST HONEY AND ROSEMARY ROASTED GRAPES PAGE 52 PESTO AND VEGGIE FRITTATA PAGE 44 GREEN TEA AND APPLE SORBET WITH APPLE CRISPS PAGE 54 SLICED ORANGES AND CINNAMON WITH AMLOU PAGE 95 Imka “I just love the abundance of seasonal produce in this menu and cannot wait to dig in…

VA-VA  vegan! One for our vegan and lactose intolerant readers, the Clover Good Hope Soy Milk range is a great-tasting dairy alternative, low in sodium, and a wonderful source of protein and vitamins. Clover Good Hope Soy Milk products are available in Sweetened and Unsweetened Regular Soy Milk, MA (Milk Alternative) Soy Milk, Enriched Soy Milk, as well as Strawberry or Chocolate Flavoured shakes. Clover Good Hope is made from superior, naturally grown, non-GMO, whole soy beans and comes in a take-home 1L carton or 200ml on-the-go pack. Find at leading supermarkets. Visit clover.co.za for more information. TALENT watch Food photography is a skill that pairs perfectly with the ideal camera equipment and Quintin Mills is the embodiment of the craft: “I’m forever pushing myself to deliver a top-notch product…

"When it comes to food, vegans and vegetarians know how to lay out fare that's all about vivid colours and extraordinary textures." The first rule of the Vegan Food Fair SA is that you don't have to be a vegan to enjoy the fare on offer. A hunger for wholesome living, being outdoors and a taste for fresh, nutritious and unusual food should be enough to guarantee you'll have a good time. Of course, the market is also a haven for vegans looking for credible edible supplies to stock up their pantries. Set way out in Garsfontein in the east of Pretoria, amid bushveld and trees at the Klitsgras drumming venue, this market is fun in the sun at its finest, fit for the whole family, dogs included. Wide, open…

THE 2017 STANDARD BANK/CHENIN BLANC TOP 10 CHALLENGE ATTRACTED 136 ENTRIES, UP ALMOST 10% FROM 2016. “The very narrow margin in the scores between those who did and didn’t make the final cut reflects an exciting level of excellence in South African chenins,” said Ken Forrester, chairman of the Chenin Blanc Association (CBA). “It’s thrilling to see how many local winemakers are so clearly and creatively expressing the world-class potential of this varietal.” The winning wines each earn a prize of R25 000, which must be used “to reinforce economic and social benefits in the workplace”. GET HIGH ON HYDRATION! Keep cool and well refreshed this summer with Nestlé Pure Life Mineral Water. Filtered through the earth and stored in deep dolomite lakes to ensure the highest standards of quality, Nestlé…

WIN! 1 ON VEGETABLES – MODERN RECIPES FOR THE HOME KITCHEN BY JEREMY FOX (PHAIDON, R567) In his debut cookbook, Californian chef, Jeremy Fox redefines vegetable-based cuisine and highlights that veggies should be given the same attention and effort as meat and fish, and proves how satisfying vegetarian dishes can be. He starts off by setting his view straight on what he has intended for this culinary title, as he explains: “This book, quite simply, is about cooking plants: to expose people to all the different things one can do with a vegetable... ultimately... to inspire you to change the way you think about vegetables and to have confidence to expand your horizons.” Enticing us with grilled artichoke, celery, Meyer lemon (a Chinese hybrid of a Mandarin and an orange)…

WIN! The award-winning Tintswalo Atlantic boasts a breathtaking setting on a pebbled beach at the foot of Chapman’s Peak. Located within the Table Mountain National Park, the five-star boutique lodge has recently entered an exciting new culinary chapter with the appointment of Guy Clark as executive chef. Having honed his skills in India and the USA, Guy has returned to Cape Town to introduce an innovative new approach to the cuisine at Tintswalo Atlantic. Guy and his talented kitchen team offer diners a unique taste experience and a new perspective on dining, with dishes that are simple yet sophisticated, and beautifully presented. The eightcourse Ocean & Ash tasting menu is based on different themes, with local ingredients and foraging being important components of the concept. The elegantly furnished restaurant is…

RYE AND BUCKWHEAT CRUMPETS WITH STEWED APPLES AND DATE-AND-ALMOND-BUTTER SALTED CARAMEL" A more wholesome take on crumpets with caramel sauce, the healthier (but still a treat) date-and-almondbutter “salted caramel’’ is a delicious alternative to traditional caramel sauce. Using avocado oil to fry your crumpets adds an extra nutritional boost as it doesn’t only have a favourable fat profile, but contains anti-oxidant and anti-inflammatory properties Serves 4 – 6 EASY 1 hr THE FLAVOUR COMBINATIONS STEWED APPLES 2 apples, peeled, cored and diced 100g dried cranberries 15ml (1 tbsp) vanilla essence 30g coconut-/castor sugar 2 cinnamon quills DATE-AND-ALMOND-BUTTER “SALTED CARAMEL” 250g pitted dates, roughly chopped 220g almond butter 5ml (1 tsp) salt 10ml (2 tsp) vanilla essence 125ml (½ cup) warm water + extra, if needed CRUMPETS 200g rye flour 150g…

Sir Robert Stanford, who founded the village in 1857, would be proud of how visitors are flocking to what has become a gourmet destination. In the heart of the Overberg, it boasts beautifully preserved and renovated Cape Victorian- and Edwardian-style houses and buildings, and some awardwinning restaurants. WHITE WATER FARM Ask any of the Stanford locals about White Water Farm – chances are they’ll immediately start singing its praises. In merely two years, Alex Johnstone and Rob Bell, the new owners of the farm, have turned this venue into the beautiful haven it is today. The farm itself dates back to the mid-1800s, passing through several sets of hands before recently being purchased and lovingly upgraded by its new owners. Alex, an ex-banker, and Rob, an interior finisher, both possess…

One-pan Mediterraneanstyle tomato and trout bake with asparagus and green olives The Mediterranean style of eating is back in vogue – if we can say that about a diet. This healthy lifestyle incorporates the basics of nutritious, moderate eating – with a splash of flavourful olive oil and even a glass of red wine – among other elements that characterise the traditional culinary customs of countries bordering the Mediterranean Sea. Delicious and simple to follow, the Med diet is said to have considerable health benefits too. This recipe is the perfect way to kick-start healthier habits and celebrate this wholesome way of eating Serves 2 – 3 EASY 45 mins THE FLAVOUR COMBINATIONS olive oil, to fry 1 onion, peeled and diced 2 garlic cloves, peeled and minced 2 x…

1 The plant-based diet excludes meat proteins and animal products. True or false? 2 Vegan cheese is often made out of these three nuts. 3 A vegetarian replacement for meat, made of the main protein of wheat (“gluten meat”) extracted from wheat flour. 4 For an egg substitute in baking, you can use these seeds. 5 Ovo-lacto vegetarians don’t eat dairy and eggs. True or false? 6 A great meat alternative, this soya product may decrease harmful LDL cholesterol. 7 A popular, proudly South African vegan brand that is available at your favourite supermarket. 8 Known as seksu in Moroccan cookery, this grain has become a regular on our local menus and shelves. 9 Moroccan cuisine entails a blend of these cultural cooking styles. 10 Harira, Morocco’s national soup, is…

I ADOPTED THE VEGETARIAN LIFESTYLE after watching a documentary on vivisection (the practice of performing operations on live animals for experimentation purposes) in 1986. In 2000 I fell quite ill, eliminated all dairy products and refined foods from my diet (removing all leather from my closet too), turned vegan – and got better! VEGANISM IS ON THE RISE. When I started the endeavour, Free Food* a whopping 10 years ago, people knew what vegetarianism was, but weren’t too familiar with veganism. This has changed: with social media exposing the cruelty in factory farming (meat-/eggs-/milk p roduction), t he m asses a re t aking note. There is so much positivity in veganism; it can encourage you to feel better, do better and look better too! Veganism has shifted from quirky…