Innholdsfortegnelse for December 2017 i Food & Home Entertaining

The microwave has become a household staple,but rewind almost four decades and it was a luxury item,mainly used to warm up food in South Africa... It all started when a passing salesman wandered into the first Hirsch’s showroom and placed the foreign looking appliance on the table. Having no idea what it did,Allan Hirsch took the problematic appliance to his wife,Margaret. Margaret saw the potential in the product and started cookery schools to show the public. They loved the fact that Hirschs went out of their way to make their lives easier – from cooking demonstrations to superb customer service. The name Hirsch became synonymous with service excellence. Meanwhile,Food & Home Entertaining started out as a supplement in Your Family magazine! Called Think Microwave, it was created in response to…

THE BEST OF BOTH WORLDS NECTARINE,PROSCIUTTO AND MOZZARELLA SALAD PAGE 46 ROASTED DUCK WITH NECTARINE AND CRANBERRY COMP TE PAGE 85 BUTTERY ROSEMARY HASSELBACK POTATOES PAGE 88 DRUNKEN BERRIES WITH WHIPPED VANILLA CREAM PAGE 12 Andrea “Combining sweet and savoury flavours is not everyone’s cup of tea,but it certainly is mine! I love the way the nutty saltiness of prosciutto is offset by the silky sweetness of nectarine and the duck’s rich meatiness is tempered by the warmspice compote. Hasselback potatoes’ fanned-out crispiness never fails to thrill me – thus,I’m already drunk on happiness before I’ve even got to the drunken berries and vanilla cream!” OUTDOOR FEAST WITLOF,GOAT'S CHEESE,PEAR AND HONEY SALAD PAGE 27 AVO AND LIME MOUSSE WITH PRAWNS AND TORTILLA DIPPERS PAGE 80 BABY SPINACH,GOAT'S CHEESE AND PINE…

RUNNING for gold Nuy Valley’s Willow Creek Olive Estate has done SA proud in two international extra virgin olive oil competitions: Olivinus and Sol d’Oro. Excelling in no less than nine categories at Olivinus 2017 in Argentina,South America for its fine quality,the locally produced olive oil was also crowned with the title of Best Design,which acknowledges the packaging of the complete Willow Creek portfolio. The achievement was followed by Willow Creek Prive and Directors’ Reserve extra virgin olive oils receiving Grand Mention at the Sol d’Oro,held in Osaka,Japan. Prive costs R350 per 500ml and comes in a hand-crafted gift box,available exclusively at the Willow Creek Olive Estate; Directors’ Reserve is available at Pick n Pay,SPAR and Woolworths at a recommended retail price of R125 for 500ml. WILLOWCREEK.CO.ZA A MAGICAL microwave…

The Saturday Market at Vergenoegd The organisers of the Saturday Market at Vergenoegd clearly understand the concept of what it means to be “family friendly”. Before we even get the chance to enter the market – set on the green lawns of the estate – a barrel train pulled by a quad bike growls by. Naturally,I have to jump on with my son. The kids’ activities (more about those later) are a big drawcard of this Saturday market,but another factor pulling in the crowds is the nearby access to the N2 (it’s also the first stop on the Stellenbosch Wine Route). After a five minute,bumpy journey around the dam,I’m certainly dustier – and thirstier – than I was before. We head straight to the fresh-pressed juice stand to reset with…

Blogger turned author and,most recently,food product developer,Sarah is best known for her four cookbooks and her popular M-Net series,Sarah Graham’s Food Safari. This über-talented lady has certainly won the hearts of many foodies in and around SA! Sarah started her food blog,A Foodie Lives Here,in May 2010,which was inspired by her childhood spent on a small wildlife conservancy in Zimbabwe,where she was instilled with a food philosophy that was built on sharing beautiful,simple food with family and friends. THE OTHER ME LIVES IN ITALY. I love the history,the rich culture and,of course,the food! We worked hard on creating an itinerary that suited both Rob and me,and we did quite extensive research in finding places to dine at that were off the beaten track. We also dug deep into the local…

Fanie van der Merwe is a man who knows a thing or two about working the land. His forebears landed in the Cape in 1743 and for the past 10 generations,his kin have farmed in the cold,high valleys of the Koue Bokkeveld (the mountainous region stretching north of the fertile Ceres Valley). With searing heat in summer and a flurry of snow in winter,it’s a hard and unforgiving place to be a farmer. But even Fanie chuckles when I ask him how easy it is to cultivate witlof,the leafy lettuce-like vegetable – much-loved in northern Europe – which is slowly making inroads onto local supermarket shelves. “If you Google ‘witlof’ you’ll discover two things,” says Fanie. “First,it’s a vegetable. Second,it’s extremely difficult to grow!” But I get the sense Fanie…

Johann Olivier is the general manager,“bottle opener” and all-round bon vivant of Beau Constantia. He started working in the wine industry as soon as he legally could,and his years of experience belie his tender age of 27. He’s studied at both the Cape Wine Academy,as well as Wine Training South Africa,and is a qualified sommelier. He lives on Beau Constantia with his partner and their two “cat children”. In his spare time,Johann can be found entertaining,cooking,reading,playing piano – and yes,opening more bottles. WHAT CHRISTMAS DISH WOULD YOU PAIR WITH THE AIDAN 2014? To accentuate each of the five varietals in the blend,I would prepare a whole beef fillet,stuffed with a selection of berries,and then marinate the fillet in the Aidan. The fillet – with a light crust of pepper –…

COOK’S TIP Save your guests the effort by loosening the oysters for them,so they can simply “knock them back” upon serving. OYSTERS WITH NECTARINE SALSA Serves 4 EASY 15 mins THE FLAVOUR COMBINATIONS SALSA 1 nectarine,stone removed and flesh finely diced 1 small red bell pepper,finely diced 1 small cucumber,halved lengthways and finely diced 1 handful fresh coriander,chopped 2,5ml (½ tsp) Tabasco sauce juice of 1 lime 4 spring onions,thinly sliced lengthways 10 oysters lemon/lime cheeks,to serve HOW TO DO IT 1 For the salsa,combine all of the ingredients in a bowl and stir through to incorporate. Cover and place in the fridge until needed. 2 To achieve curly spring onion ribbons,soak the spring onion slices in a bowl with ice cubes and water (making sure the water covers the…

'TIS THE SEASON We’ve got Christmas planning down to a T this year. Keep an eye on foodandhome.co.za,as we share our favourite festive kitchen hacks,decor and DIY ideas,as well as the ultimate guide to a stress-free merry feast (with a free printable version included). And the shimmering star on top of the Christmas tree? Three complete menus to free up more time for last-minute gift shopping! It's the most wonderful time of the year! Putting together delicious Christmas fare has never been easier. We present: 10 make-ahead desserts. Yes,you read right! These delicious dishes can all be made a month before,stored in a sealed container and frozen until the big day. Get a head start and lighten the load,so you too can enjoy the silly season. PINTEREST.COM/ FOODANDHOMEMAG INSTAGRAM.COM/ FOODANDHOMESA…

PULSE is a magazine discussion panel we’ve created to engage with our readers. Make your opinion count – join over 1 000 readers who’ve already registered,answer a few relevant questions every week and stand a chance of winning great rewards like spa or shopping vouchers and hampers monthly. We value your input; your feedback on specific topics,new ideas and features will be used to refine our content – giving you more of what you want. To join or for queries,email our PULSE community manager,Tanya van Tonder,at tanya@opinionsolutions.co.za.…

CHOCOLATE AND CINNAMON BLACK BEAN BROWNIES WITH PEANUT BUTTER AND MAPLE ICING These are a lovely gluten- and wheat free alternative to conventional brownies as we know them! Makes 25 small brownies EASY 45 mins + 1 hr,to cool THE FLAVOUR COMBINATIONS BROWNIES 30ml (2 tbsp) flaxseeds 250ml (1 cup) warm water 1 x 400g tin black beans,drained and rinsed 100g xylitol 15ml (1 tbsp) vanilla essence 1,25ml (¼ tsp) salt 75g cocoa powder,sifted 5ml (1 tsp) baking powder 2,5ml (½ tsp) bicarbonate of soda 15ml (1 tbsp) psyllium husk powder 60ml (4 tbsp) canola oil 15ml (1 tbsp) ground cinnamon ICING 30g cocoa powder,sifted 5ml (1 tsp) vanilla essence 60ml (4 tbsp) warm water pinch salt 145g sugar-free smooth peanut butter 90ml (6 tbsp) maple syrup HOW TO DO…

1 In A Christmas Carol by Charles Dickens,a reformed Ebenezer Scrooge expresses his newfound generosity by providing the Cratchit family with what for Christmas dinner? 2 This sweet Milanese bread is often associated with Christmas. 3 A festive drink consisting of milk,egg and sugar that is spiked with rum or bourbon. 4 What should you eat one of,for each day of the 12 days of Christmas,for good luck? 5 What sweet food items,wrapped up in a piece of paper twisted at its ends,supposedly inspired British confectioner,Tom Smith to create the Christmas cracker in the 19th century? 6 In northern England,which dairy product is Christmas cake often eaten with? 7 The British traditionally consume Port at Christmas. But where does this fortified wine’s name have its origin? 8 The name of…

Entertain Away If your holiday is all about entertaining guests for most of December,the recipes and tips in this issue of F&HE are sure to have you sorted. Here are some helpful pointers to survive the craziness... STAY HEALTHY: A good deal of entertaining means a great deal of eating. Don’t get us wrong – we love to eat,but you don’t want to change a dress size,come January. If you know you’re going to have a big lunch or dinner,have a quick,on-the-go breakfast snack like Clover’s Sip Up Cranberry & Oats drinking yoghurt. It’s a great source of 10 vitamins and calcium. So,just shake it up,slurp it down and there you go! NAP: It’s the holidays,after all,so in between attending social gatherings and catering events,lie on your couch and take…

COOK’S TIP Clover Aerosol Whipped Cream is a delicious,versatile,long life product,which is ready for use anytime and anywhere. It has a four-month shelf life when stored under cool and dry conditions. Ideal for whipping up a quick treat when entertaining. CLASSIC PAVLOVA Makes 6 – 8 EASY 1 hr 40 mins THE FLAVOUR COMBINATIONS 6 egg whites pinch salt 300g castor sugar 250g Clover Aerosol Whipped Cream 250g mixed fresh berries,to serve HOW TO DO IT 1Preheat the oven to 120°C. Line a large baking tin with baking paper. Beat the egg whites and salt in a clean,stainless steel or glass bowl with an electric mixer until soft peaks form. (The bowl must be scrupulously clean and dry or the whites won’t reach full volume.) 2 Gradually add the castor…

MADE with love WINNING LETTER Email us at foodhome@caxton.co.za and share your food experiences. F&HE reserves the right to edit letters and award prizes based on merit. I turned 24 this year and got engaged. I’m trying to shed a few kilos for my wedding,as well as run my household,as my soon-to-be hubby works long,12-hour shifts. I’ve never read your magazine before today and it really couldn’t have come at a better time. I usually cook very plain meals; ones I grew up with. The F&HE recipes have blown my mind,and have given me a new outlook on cooking and preparing meals. I was becoming bored with my usual repertoire,but now I’ve realised it really doesn’t have to be that way and cooking can be such a creative experience. Of…

TRENDING Add a splash of prosecco! This sparkling Italian white wine (which is traditionally a little sweeter and kinder to your wallet than Champagne) comes in sweet and dry varieties,and is deliciously convivial. Christmas is the perfect time to add a splash of prosecco. We love the idea of adding bubbles to the recipe below or making the day-ahead festive strawberry and prosecco jelly on page 81 of this issue; mixing a quick and celebratory cocktail by adding a dash of pomegranate concentrate and a few berries to glasses of chilled prosecco; or topping peach ice cream with a tot (or two) of prosecco for a summer float with a grown up makeover! DRUNKEN BERRIES WITH WHIPPED VANILLA CREAM A quick,beautiful and flavour-packed dessert for the festive season Serves 4…

FOR THIS CRISP ROAST DUCK RECIPE,VISIT WITHLOVEFROM THETWINS.COM/CRISPROAST- DUCK Twin bloggers Tebogo and Lebogang Ndala are chefs by profession who came,who cooked and who conquered. We were born and bred in Pretoria. After studying at the beautiful Hurst Campus on the Backsberg Wine Estate in Stellenbosch,our love of food drove us to becoming professional and private chefs,pop-up restaurateurs,food bloggers,assistant food editors and aspiring food stylists. Our mom has always been a good cook and,when we were little,we loved helping her in the kitchen – that’s where the passion took flight. But it was our high school Hospitality teacher,Mrs Le Roux at Hoerskool Hendrik Verwoerd,Pretoria,who made the rage more fierce! We always told our friends we could cook very well,but they never believed us. So,we started sharing pics of our food…

CHOC CHIP-CHERRY ICE CREAM SANDWICHES Serves 6 – 8 EASY 20 mins + 40 mins,to harden Remove a 2L tub vanilla ice cream from the freezer to soften slightly,about 10 minutes. Stir through 300g frozen pitted cherries and 200g chopped milk chocolate. Add a scoop ice cream mixture to each of 10 choc chip cookies,then sandwich each one with another cookie (you’ll need 20 choc chip cookies in total). Arrange in a freezer-proof container and return to the freezer until you are ready to serve,about 40 minutes. Serve with warm chocolate/caramel sauce,if desired. PINK BUBBLY ICE CREAM FLOATS The ice cream float all grown up and glamorous! Serves 4 EASY 10 mins Add 2 scoops vanilla ice cream each to 4 Champagne coupes. Simply top up with rosé bubbly of…

... and all things nice – that’s what Christmas wines are made of. Kind of. Most wines have some type of spice element in varying degrees. This can come from the grape itself,any oak treatment,as well as the ageing process. This blanket term can be used to describe flavours and aromas like allspice,anise,cardamom,cinnamon,clove,ginger,nutmeg or pepper. Some wines naturally have a spicy component in their profile,such as a peppery shiraz. Interestingly,both peppercorns and shiraz have the same chemical compound,called rotundone in their make-up. Not getting too technical here,but rotundone belongs to a family of aromatic compounds called terpenes,which are also present in wine grapes like gewürztraminer,malbec,riesling,viognier and zinfandel. Wines aged in oak barrels take on another kind of spice – those in the baking spectrum: cinnamon,clove,nutmeg and vanilla. There are a…

BERRY CHRISTMAS" SANGRIA While the northern hemisphere is warming cold hands around mugs of steaming gluhwein in front of crackling fireplaces,we’ll be beating the heat on Christmas Day! Chilled and sparkling,our twiston- tradition sangria offers the comfort of festive spices and fresh berries with refreshing citrus undertones Makes 1L EASY 20 mins + 4 hrs,to chill THE FLAVOUR COMBINATIONS 500ml (2 cups) dry red wine 500ml (2 cups) pomegranate juice juice of 2 oranges 70g castor sugar 3 cinnamon quills 4 whole cloves 3 star anise 250ml (1 cup) sparkling water,to serve 250g fresh strawberries and blueberries,to serve pomegranate rubies,to serve HOW TO DO IT 1 Heat all of the ingredients (except the sparkling water,fresh berries and pomegranate rubies) in a saucepan over medium heat,without boiling,about 10 minutes or until…

BABY SPINACH | PEACHES | PINEAPPLES | POMEGRANATES | SUGAR SNAP PEAS WHAT ELSE IS IN SEASON? VEGGIES artichokes,aubergines,garlic,green beans,mealies,mushrooms and tomatoes FRUIT apricots,blueberries,cherries,figs,grapes,litchis,nectarines,papaya,raspberries,rhubarb,strawberries and watermelon BURSTING WITH PRIDE EDIBLE GIFTS PEACH AND RASPBERRY CHUTNEY Makes 2 x 250ml jars EASY 45 mins Heat 5ml (1 tsp) olive oil in a pot over medium heat. Add ½ (110g) peeled and finely chopped large red onion and saute,5 minutes. Stir in 500g chopped peaches,250ml (1 cup) white wine vinegar,180ml (¾ cup) water,150g sugar and 60g chopped raw cashew nuts,and simmer,30 minutes. Stir in 100g raspberries and 20ml (4 tsp) pink peppercorns,and decant into 2 x 250ml sterilised jars. Best served with crackers and cheese alongside. COOK’S TIP When making home-made chutney as gifts,sterilise the jars by washing them in warm,soapy water…

up to R300 up to R600 up to R900 up to R1 200 up to R1 500…

Alfresco menu ALFRESCO MENU Menu serves 4 – 6 AVO AND LIME MOUSSE WITH PRAWNS AND TORTILLA DIPPERS Make your avo mousse no more than 4 hours ahead of serving to avoid it discolouring and its flavour changing. Prepare your tortilla dippers up to a day ahead and store in an airtight container Serves 4 – 6 EASY 30 mins THE FLAVOUR COMBINATIONS TORTILLA DIPPERS 4 white flour wraps,cut into wedges (with a knife,but using a pizza cutter makes this super-easy) 60g butter,melted dried oregano,to sprinkle salt,to taste AVO MOUSSE flesh of 3 avocados large handful coriander leaves + extra,to garnish juice of 1 lime pinch cayenne pepper salt and freshly ground black pepper,to taste PRAWNS large knob butter olive oil,to fry 400g prawns,shelled and deveined salt,to taste cayenne pepper,to…

GAMMON,POTATO AND HERB BRUNCH FRITTATA Serves 4 – 6 EASY 45 mins THE FLAVOUR COMBINATIONS 700g leftover cooked potato (roasted/boiled potatoes),chopped into cubes 200 – 250g leftover cooked gammon,cubed 1 large handful fresh chives,rosemary and thyme leaves,finely chopped 6 large eggs 80ml (⅓ cup) fresh cream 250ml (1 cup) milk salt and freshly ground black pepper,to taste mixed baby herb salad leaves,to serve (optional) HOW TO DO IT 1 Place the potatoes and gammon in a 26cm-diameter non-stick,ovenproof frying pan,and sprinkle the fresh herbs over the potato and gammon. In a medium bowl,whisk together the eggs,fresh cream,milk and season to taste. Pour the mixture over the potato and gammon in the pan. 2 Preheat the oven to 180˚C. Heat the mixture in the pan on the stove over medium-low heat,about…

COVER DISH DUO OF TRADITIONAL,AND CHOCOLATE AND CHERRY CHRISTMAS MINCE PIES Makes 22 – 30 EASY 2 – 3 hrs THE FLAVOUR COMBINATIONS TRADITIONAL PASTRY 80g cubed butter,at room temperature 115g cream cheese 55g thick/double thick cream (weighed) 250g cake flour + extra,to dust 45ml (3 tbsp) castor sugarpinch salt CHOCOLATE PASTRY 80g cubed butter,at room temperature 115g cream cheese 55g thick/double thick cream (weighed) 215g cake flour + extra,to dust 35g cocoa powder 45ml (3 tbsp) castor sugarpinch salt TRADITIONAL FILLING 300g store-bought fruit mince 15ml (1 tbsp) brandyzest of ½ orange CHOCOLATE AND CHERRY FILLING 50g dried apple rings 1 x 425g tin cherries,drained 80g castor sugar 3 pieces preserved ginger in syrup,finely chopped (optional) 40g pecan nuts,roughly chopped and toasted 70g dark chocolate,roughly chopped 75g sultanas 10ml…

5 – 10 December Just in time for Christmas gift shopping,KAMERS/Makers will be visiting Irene,Pretoria this summer at Southdowns College. The fair promises to be an upmarket expo of everything from fashion to food,skincare to ceramics,jewellery,lifestyle products,music and more,and will also showcase the new Mzansi Makers projects – a highlight not to be missed! Mzansi Makers is a “making good” venture – a non-profit organisation that sources,mentors and,most importantly,displays the art of talented Makers from marginalised communities. Tickets are R60 pp at plankton.mobi,R80 at the entrance (includes a KAMERS/ Makers shopper bag and magazine) and under 18s enter for free. kamersvol.com 8 December Spier estate’s annual Festival of White Lights is back for another round and will be taking place at the Werf,Spier’s restored historic farmyard. Getting the festive season…

POP OF COLOUR Cosmic Dance by Shereen Lurie,acrylic on canvas (80cm x 80cm),R11 000. facebook.com/shereenlurieart SHINE BRIGHT Black metal hanging pendant,R1 295. coricraft.co.za THE ULTIMATE LUST-HAVE Luna Drinks Cabinet from the Convivium Caesarstone Collection,R79 995. weylandts.co.za SITTING PRETTY Craig Barstool (light wood),R1 195 per stool. coricraft.co.za CAST AN EYE... Cast iron plates by Liam Mooney Studio,R237 for a set of two,liammooney.co.za CHILL IN STYLE Liebherr Beverage Cooler (FKUV1663),R19 199,99. hirschs.co.za ICE ICE,BABY! Zoku Ice Ball Maker,R299 for a set of two. yuppiechef.com…

At a time of year when we,at F&HE,take stock of the blessings in our lives and those for whom we are grateful,the amazing organisations who pour heart and soul into helping animals in distress are at the top of our list. Here are just some we’d like to mention... 4 PAWS AND A TALE RESCUE Comprised of a small group of big-hearted people who voluntarily give of their time to rescue abandoned and neglected animals in Scottburgh and surrounding areas in KZN,4 Paws and a Tale Rescue’s mission statement reads: “We help where we can,we love and tickle and walk and feed and cry and laugh. We fight for the ones who have no voice. We give them hope,and a chance to live a happy and fulfilled life.” Their website…

SPAR SPAR BRAND PRODUCTS ARE AS GOOD AS THE BEST,FOR LESS. PRAWN COCKTAIL WITH PUFF PASTRY CRISPS Serves 4 EASY 35 mins THE FLAVOUR COMBINATIONS CRISPS 200g SPAR Ready Rolled Puff Pastry,defrosted at room temperature 1 lightly whisked egg,to brush 15ml (1 tbsp) sesame seeds SAUCE 180g SPAR Full Fat Cream Cheese 30ml (2 tbsp) SPAR Sweet Chilli Sauce 30ml (2 tbsp) SPAR Tomato Sauce zest and juice of 1 lime 10ml (2 tsp) ginger,chopped 5ml (1 tsp) garlic,chopped SALAD 2 small heads cos/butter lettuce, cut into ribbons + extra,to garnish 2 SPAR Freshline Avocados,diced and sprinkled with 10ml (2 tsp) SPAR Lemon Juice 250g SPAR Frozen Prawn Tails, cooked according to packaging instructions and peeled lime wedges,to garnish HOW TO DO IT 1 For the crisps,preheat the oven to…

Amidst the planning and preparation for the cooking and playing host,here are a few easy Clover Classic Custard ideas that will wow your family and friends,and save you the fuss CHRISTMAS PUDDING WITH CREAMY CUSTARD It’s traditional yet uncomplicated. Whether you bake or buy the pudding,you don’t have to stress about the custard. Whip out a box of ready to eat Clover Classic Custard and it’s creamy,smooth and delicious taste will leave your guests convinced it’s home-made. DRINKING CUSTARD Here’s a customary drink that truly tastes like Christmas! It’s so easy too – pour a little Clover Classic Custard into a tall glass and simply add about 2,5ml (½ tsp) vanilla extract. For the adult version,add a splash of bourbon. MILLE-FEUILLE MADE EASY The classic French custard-based dessert,mille-feuille (pronounced mill-foy),is…

CHRISTMAS CAKE PROFITEROLE WREATH Serves 6 A LITTLE EFFORT 60 mins THE FLAVOUR COMBINATIONS FILLING 250ml (1 cup) fresh cream seeds of 1 vanilla pod 2 egg yolks 30ml (2 tbsp) castor sugar 30ml (2 tbsp) cornflour 5ml (1 tsp) mixed spice 45ml (3 tbsp) sherry ½ (200g) store-bought Christmas cake,crumbled CHOUX PASTRY 40g unsalted butter 160ml (⅔ cup) water 2,5ml (½ tsp) salt 2,5ml (½ tsp) vanilla extract 70g cake flour 2 large eggs 500g white baking chocolate,chopped HOW TO DO IT 1 For the filling,bring the fresh cream and vanilla seeds to a boil in a small saucepan,then remove from heat. Whisk the egg yolks,castor sugar,cornflour and mixed spice together in a bowl. In a steady stream,pour the warm cream mixture into the egg mixture,whisking until combined. Return…

In the world of five-star safari escapes,it’s hard to beat a stay at the striking Singita Lebombo Lodge. Set on a 13 000ha concession in the far eastern reaches of the Kruger National Park,Lebombo blends a memorable African excursion with captivating architecture that melds contemporary glass and steel suites with subtle safari chic. In January last year,the lodge closed for an extensive revamp and with the new look,the food offering needed to evolve – keeping pace with changing tastes and global culinary trends. Unsurprisingly,Luke Bailes,Singita’s Chief Executive Officer and owner,turned to acclaimed Cape Town chef,Liam Tomlin for insight and inspiration. “If you go to a game lodge,you have multiple eating occasions throughout the day; there’s simply too much food,” says Liam on the decision to rethink Lebombo dining. “To balance…

The quintessential northern hemisphere Christmas ingredient,which – in recent years – has become available frozen in South Africa. These tart,plump rubycoloured berries grow wild on shrubs in North America and in northern Europe; here in South Africa they are commercially available in only dried and frozen forms. Cranberries lend a clean and sour taste to sweet and savoury dishes,as well as drinks,but what we love most about them is the festive pop of colour they inject. CRANBERRY SCONE LOAF WITH BUTTER,RASPBERRY JAM AND WHIPPED CREAM The perfect mid-morning tea treat on Christmas Day Serves 6 – 8 EASY 45 mins THE FLAVOUR COMBINATIONS 600g self-raising flour + extra,to dust 80g castor sugar 150g butter,chilled and cubed 375ml (1½ cups) milk 150g frozen cranberries,defrosted soft butter,to serve raspberry jam,to serve 250ml…

DORA WILLIAMS,an elderly lady from Westbury in Joburg,had been using a white plastic garden chair attached to an old wheelchair frame for almost two years. It was an unsafe solution: if in any way it broke,she could’ve been badly hurt and further injured. Sadly,makeshift wheelchair alternatives are the only option for many people living in South Africa. On 14 February 2013,Dora became our first beneficiary of a wheelchair. On the very same day,her provisional wheelchair was claimed by 18-year-old Lucas Plaatjies. His mother had been carrying him on her back and was only too grateful to have the improvised wheelchair. Naturally,we could not allow the story to end there and set out to help Lucas get his own wheelchair. After having witnessed the impact it could make in raising a…