Innholdsfortegnelse for Oct-15 i Food & Home Entertaining

I’m a self-taught cook and baker. My interest in food is born out of being hungry, and never wanting to waste a good eating opportunity! I’ve always been obsessed with food in movies and literature (my favourite picture book as a child was about a war between two pizzerias) and I just love to eat. I am also a freelance food stylist, photographer and writer. Of the three, writing is the one I enjoy the most, though that could change before I’ve even finished this sentence. For pure pleasure, I am a huge music lover. Right now, I’m listening to David Bowie, The Arctic Monkeys, The Rolling Stones and the late Amy Winehouse. I’m also a huge comedy fan – I’m completely in love with Amy Poehler and Tina Fey,…

ITALIAN SUMMER SALAD ON A STICK Serves 4 EASY 45 mins Preheat the oven to 180°C. Peel 8 small beetroots and toss them in 15ml (1 tbsp) olive oil, salt, pepper and a few fresh thyme leaves. Roast until the beetroots are cooked through and glossy, about 20 minutes. Allow to cool completely. Roughly chop 80g walnuts and dry-roast in a saucepan over high heat, stirring continuously, until fragrant. Add 30ml (2 tbsp) sugar and stir until the sugar starts to melt. Ensure the walnuts are fully coated. Remove from heat and allow to cool. Thread 2 small beetroots onto a wooden skewer, then add some rocket leaves and, lastly, 2 balls of bocconcini. Thread the remaining 3 skewers. Place the skewers on a long plate and serve with a…

9 – 11 October. The Sanlam Handmade Contemporary Fair will transform the roof of Hyde Park Corner in Johannesburg into a hub of more than 120 of SA’s most exciting winemakers, food producers and designers. A regional theme features the Garden Route. Tickets cost R90.webtickets.co.za 10 October. Cooler-climate wines will be showcased at the 4th Elim Wine Festival at Strandveld Vineyards in Elim. Local musician Valiant Swart will be performing, and country food and sheepdog herding will form part of the event featuring nine local farms and craft beer from Fraser’s Folly. Entrance fee costs R75. elimwines.co.za 24 – 25 October. Twelve wine farms, including Altydgedacht and Meerendal, will take part in the Season of Sauvignon Festival in the Durbanville wine valley. Don’t miss the opportunity to taste the Durbanville…

Put your baking skills to the test and make this future family favourite with a little help from KOO, which celebrates 75 years as a heritage brand. This decadent caramel apple and pear pull-apart bread is sure to impress. Decadent caramel apple and pear pull-apart bread Makes 2 rings EASY 1 hr APPLE AND PEAR PULL-APART BREAD 700g self-raising flour + extra, to dust 1,25ml (¼ tsp) salt 75g butter 500ml (2 cups) milk 130g brown sugar 1 x 410g tin KOO Pear Halves in Syrup, drained 1 x 410g tin KOO Unsweetened Pie Apple Slices, drained and chopped 5ml (1 tsp) mixed spice 100g cranberries 120g pecan nuts, chopped and toasted + extra, to garnish CARAMEL SAUCE 250ml (1 cup) fresh cream 75g butter 110g firmly packed brown sugar…

“My goal has always been to feed my family in the most ethical way possible,” says Jo Spilsbury, busy mom to three young children – Jack, eight, Charlie, six, and Luke, three – and owner of Jo’s Pasture Raised Food. We’re walking across the fields of Glen Urquhart, the Eastern Free State farm Jo and her husband, Terence, bought three years ago. Flanked by Baamoo the Boerboel and Thunda the bouncing Jack Russell puppy, we pass paddocks where horses munch on silage produced from maize grown on the farm – ex-racehorses, which are now being trained for the game of polo. “Training and selling polo ponies is our main business and the reason we bought the farm,” says Jo who, like Terence, plays the game at a high level. “But,…

Chicken chasseur Serves 4 EASY 45 mins 45ml (3 tbsp) Westfalia Garlic-flavoured Avocado Oil 80ml (1/3 cup) Westfalia Butter-flavoured Avocado Oil 1,6kg chicken thighs, skins on 1 onion, peeled and finely chopped 150g button mushrooms, sliced 15ml (1 tbsp) cake flour 125ml (½ cup) white wine 30ml (2 tbsp) brandy 45ml (3 tbsp) tomato purée 250ml (1 cup) chicken stock 30ml (2 tbsp) fresh flat-leaf parsley, chopped +extra, to garnish salt and freshly ground black pepper,to taste 1 Heat both variants of Westfalia Avocado Oil in a large frying pan over medium-low heat and sauté the chicken until well browned, about 5 minutes on each side. Remove from frying pan and set aside. 2 Add the onion to the same frying pan and sauté until translucent, about 2 minutes. 3…

Combine 4 big dollops of Flora Gold with 15ml (1 tbsp) dukkah, 1 chopped garlic clove and a handful chopped fresh mint. Slice a small 1,2kg deboned leg of lamb into cubes and thread onto 4 skewers, along with 1 sliced and cubed red pepper and 1 sliced and cubed yellow pepper. Braai the skewers over medium coals for 4 minutes on each side or until done to your liking. Serve with dollops of the Flora Gold mixture. Try this! Use harissa paste instead of dukkah if you like it spicy. For more recipe inspiration, visit florastrongheart.co.za.…

THE FOLLOWING RECIPES ARE EXTRACTED FROM CYPRUS: A CULINARY JOURNEY By RITA HENSS Edited by MARIANNE SALENTIN-TRÄGER Recipes by MARILENA JOANNIDES and FRANZ KELLER Photographs by ANJA JAHN and MARKUS BASSLER Cold cucumber soup with mint A recipe by Franz Keller SERVES 4 1 cucumber ½ bunch mint 250g buttermilk 500g yoghurt 3 tbsp crème fraîche pinch of sugar pinch of saltfreshly ground pepper 8 aromatic cherry tomatoes 1 tsp olive oil20g pine nutssome slices of white bread50g grated halloumi Wash and peel the cucumber, then cut it in half diagonally and remove the seeds. Halve again, then cut horizontally into small pieces. Wash the mint, shake it dry and tear off the leaves. Set aside some of the leaves for garnishing, and finely chop the rest. Purée the buttermilk,…

1 Haricot beans are commonly used for what commercial product? 2 Name the one Mexican food that was not prepared in America before the European colonisation of the Americas. 3 A nine-square-mile referred to as The Rhubarb Triangle and famous for producing early forced rhubarb, can be found in which English county? 4 “He was a bold man that first ate an Oyster,” was said by who? 5 What is the name for a Scots-style mint sweet with red stripes? 6 Cap Bon produces most of which African country's wine? 7 The ugli fruit is a Jamaican form of tangelo and is created by hybridising which three fruits? 8 As of December 2011, which fast-food restaurant chain has the largest number of restaurants in the world? 9 Dopiaza is the…

Gareth Wainwright Beverage director at The Landmark I have been bartending since I left the National School of the Arts with a music qualification. I loved the interaction and, later, the creativity. My attitude to cocktails is inspired by the boom of celebrity chefs: the best ingredients, proper technique and a determined attitude to service. Now the proud owner of The Landmark cocktail bar (page 66), in association with Café del Sol Botanico in Bryanston (page 84), I can bring my experiences to the people. Ishay Govender-Ypma Freelance travel- and food journalist I abandoned a career in commercial law in the pursuit of cultural immersion and air miles! Selected as the 2014 Mail & Guardian top young South African for my contributions to media, I wander the earth tirelessly, gathering…

Time travel What an amazing evening spent at the F&HE Food Meander in July! It brought back wonderful memories of travelling suppers, which we enjoyed in our youth – visiting friends’ parents’ homes for starters, mains and dessert. We have two small children and seldom get out in the evenings to experience restaurants, as it is difficult to juggle family responsibilities and organise babysitters at this phase in our young family life. It was an absolute treat and rare chance to experience three outstanding restaurants in just one evening. The meals were scrumptious and we were able to eat food and drink wine that we probably wouldn’t ordinarily choose. We enjoyed first-class entertainment, met new people and were thoroughly spoilt with our goodie bags. Thank you for organising such a…

11 October. SPAR Women’s Race. Celebrate the warm weather with other energetic and wonderful women on a 5km fun run or the 10km road race starting from The Wanderers Club in Illovo. What’s more, you can revel in fabulous food stalls and fun family entertainment. entrytime.com/ SparJHB; sparjoburg@entrytime.com 25 October. The 10th annual Avon Justine iThemba Walkathon. Bring the whole family, don your pinks and come and walk with Avon Justine. You’ll be helping them in their efforts to save more lives through awareness of and education about breast cancer. Tickets cost R100 for adults and R75 for children under 12.ithembawalkathon.co.za 31 October. Gals Day Out with Essentials magazine. Enjoy talks on fashion, beauty, decor and The Princess Project while sipping bubbly and getting your nails done. Bring your girlfriends,…

Do you remember those wonderful house parties of your youth, where you felt tremendously smiley and happy? That’s what being at The Stall from 6pm on a Thursday night felt like for me. Call me a cheap date, but the live music, fairy lights and friendly social atmosphere kept a broad grin pasted on my face – when said face wasn’t being stuffed with some of the most sublime food I’ve ever tasted, of course! We began, like the veteran night-market trawlers we saw, at our favourite wine stall, Time4Wine, run by Johan and Louise Müller. I confess to trying most of the eight wines on his table, but fell in love with a lambrusco. Playful and sweet, it still had the depth and dryness of a red and it…

The morning tang of salty sea air is now mixed with the yeasty smell of fresh-baked bread for those living in Scarborough, the southern most village on the Cape Peninsula. So remote and, yet, they are the lucky few to have access to the best bread straight from the ovens of the newly opened Cape Point Bakery. The bakery is owned by jazz musician-turned-guest-house keeper and baker, Hein Van de Geyn. Travelling the world, performing in Carnegie Hall and playing with jazz greats like Chet Baker and Toots Thielemans, staying in the best hotels and eating in the best restaurants, double-bass player Hein had a hugely successful career, but gave food little thought. It was only when he decided on a complete change – to give up travelling and to…

Rhubarb and sour cream Madeira cake This is a ‘golden oldie’ that is moist and tastes wonderful with the addition of the tart rhubarb Makes 1 loaf, serves 8 EASY 1 hr 15 mins THE FLAVOUR COMBINATIONS MADEIRA CAKE 225g butter, at room temperature and diced 200g sugar 5 large eggs 15ml (1 tbsp) lemon juice 5ml (1 tsp) vanilla extract 60ml (¼ cup) sour cream 230g self-raising flour 110g raw rhubarb, washed and thinly sliced 45ml (3 tbsp) brown sugar 2,5ml (½ tsp) ground cinnamon RHUBARB SAUCE 330g rhubarb, washed and chopped 250ml (1 cup) mixed berry juice 60ml (¼ cup) brown sugar 60ml (¼ cup) fresh cream TEA-POACHED RHUBARB 875ml (3½ cups) water 100g sugar 4 camomile tea bags 8 (about 400g) stalks rhubarb, washed and cut into…

Wednesday’s black bean bleeding heart brownies Makes 10 EASY 1 hr THE FLAVOUR COMBINATIONS 175g frozen raspberries 15ml (1 tbsp) sugar squeeze fresh lemon juice 200g dark chocolate, chopped 150g butter 10ml (2 tsp) vanilla extract 150g castor sugar 3 eggs 290g cooked black beans, puréed (you can substitute these with tinned butter beans, drained) 75g cake flour 30ml (2 tbsp) cocoa powder + extra, to dust pinch salt HOW TO DO IT 1 Preheat the oven to 180°C and grease a silicone heart-shaped muffin tray. 2 Make the raspberry filling by placing the raspberries, 15ml (1 tbsp) sugar and lemon juice in a small saucepan over medium heat and simmer until reduced by half. Allow to cool completely. 3 Make the brownies by melting the chopped chocolate, butter and…

Charlie Lakin – because he does not resemble a Charles – looks like he stepped off his Harley Davidson and out of Hairy Bikers . Yet his television coup d’état was the BBC’s Great British Menu , where he made two appearances. He is formidable in size only and his unruly hair is underscored by a ready grin and thick Yorkshire accent that is surprisingly easy to understand. Towards the end of last year, the inimitable chef moved to Durban with his South African wife and was snapped up by one of the city’s top restaurants, 9th Avenue Bistro. Hardly surprising, as he held the Michelin Star Rising award in 2009 for three years and was awarded three AA rosettes in 2013/14. Charlie seems like a dichotomy. With a penchant…

Loyalists to Café del Sol Classico – the hidden gem of an Italian restaurant tucked away in Olivedale – will have a hard time deciding which is their favourite, now that little-sister restaurant, Café del Sol Botanico, has opened up in Bryanston. The good news is there is no need to choose. That’s because the family behind it – Luciana Treccani and her children, Chiara and Ryan Viljoen – have ensured that just the same amount of charm has gone into the second restaurant as the first. Although each space has its own unique feel and experience, Botanico is a fresh take on the original Café del Sol. The story of Café del Sol starts with humble beginnings. “For years, whenever family and friends came over, they enjoyed my food…

What would the world be without bread and eggs? They’re two of the most-forgotten items on grocery lists, yet two of the best of life’s simple pleasures. Just the thought of never having experienced the comfort and joy of dipping warm toast soldiers into the sunny well of a soft-boiled egg makes me sadder than a Banter in a doughnut factory… Of course, you could argue that one can’t miss something one has never known, but that’s like telling a child not to have an imagination! My Libran scales could go up and down all day weighing up such debates, but what’s the point when they’re pure hypotheses? Let’s get to celebrating the fact that breakfasts and so much more, the world over, have and will always be graced by…

@funkyforestfood Putting the ‘funk’ back into food in a healthy way, @funkyforestfood is an inspiring feed for anyone looking to shake up their eating lifestyle. One hundred per cent vegan and bodaciously creative (we’re talking vegan sushi with sweet potato, walnuts, rocket, avo and kiwifruit). @topwithcinnamon ‘Sophisticated, stunning and simply enchanting’ are the perfect words to describe @topwithcinnamon’s Instagram feed. Clearly a lover of all things food, Izy Hossack – the chef and creator behind it all – presents images portraying her life in the kitchen and the drool-factor dishes she whips up. @good_eggs On 9 October we celebrate World Egg Day, so it would be remiss to not include at least one great egg-focused feed. @good_eggs features the produce from an organic farm that sells its goods online, and…

Trending Vegetable yoghurts Gone are the days of packed-with-sugar commercially produced yoghurts being our only option! The latest trend in health food, and taking America by storm, is ready-made veggie yoghurts. These yoghurts are vibrantly coloured with an unexpected, utterly delicious flavour. Of course, they are packed with nutrients too. The ready-made version isn’t available in South Africa yet, but we think it’s much more fun to make your own veggie yoghurts at home… To start, choose your veggie combination. We’ve found that root vegetables and squash are the most delicious options to use. Our favourite flavours are carrot and ginger, beetroot, sweet potato and cinnamon, parsnip and honey and butternut sprinkled with toasted pumpkin seeds. Begin by boiling a handful of peeled and chopped veg of your choice until…

Serves 1 EASY 5 minscrushed ice/ice cubes,to fill3 shots (75ml) GUDGUGranadilla Cordial2 shots (50ml) vodka(your favourite brandwill do)soda water/water,to top lemon slices, to serve pomegranate rubies, to garnish (optional) 1 fresh strawberry, sliced, to garnish 1 Fill a hurricane, highball or Collins glass with crushed ice or ice cubes. 2 Tip in the cordial, then the vodka. 3 Top up with soda water or water. 4 Drop in a slice or 2 of lemon, sprinkle with some pomegranate rubies, if desired, and add a sliced strawberry to pretty it up.…

The scent of summet With summer in the air, what better than a glass of aromatic pinot noir? It’s a fickle variety to grow, especially in South Africa’s hot climate, and this is reflected in the price. But, when it hits the mark, the “flavours, they’re just the most haunting and brilliant and thrilling and subtle and... ancient on the planet,” enthuses Miles Raymond (played by actor Paul Giamatti) in the wine movie, Sideways . Here’s a trio of SA stunners. Muratie George Paul Canitz Pinot Noir 2012 (R180) Perfect for when you can’t face another heavy red, but want a wine with complexity. Seriously zesty red fruit is balanced with depth of savoury spice, earthiness and oak. Bouchard Finlayson Galpin Peak Pinot Noir 2013 (R283) This is…

Papaya, prosciutto, radish and mint bites Makes 24 EASY 30 mins THE FLAVOUR COMBINATIONS 1 large fresh papaya, peeled, seeded and cut into large cubes 140g prosciutto 5 radishes, thinly sliced 2 handfuls fresh mint leaves zest of 1 lemon DIPPING SAUCE 80ml (1/3 cup) horseradish 125ml (½ cup) crème fraîche salt and freshly ground black pepper, to taste HOW TO DO IT 1 Top a cube of papaya with some folded prosciutto, radish and mint leaves and thread onto a small fork to hold it all together. Sprinkle with lemon zest. Repeat with the remaining ingredients. 2 For the dipping sauce, combine all of the ingredients. Season to taste and serve with the papaya bites. Crispy duck breast with papaya salsa Serves 6 – 8 EASY 1 hr 15…

Salted caramel milkshake Makes 2 large milkshakes EASY 5 mins THE FLAVOUR COMBINATIONS 115g Nestlé Caramel Treat 5ml (1 tsp) sea salt flakes 8 scoops good-quality vanilla ice cream 2,5ml (½ tsp) vanilla extract 500ml (2 cups) milk HOW TO DO IT 1 Place all of the ingredients – except for 15ml (1 tbsp) of the caramel – in a Breville Kinetix blender and process on the ‘Smoothie’ setting until a thick and smooth consistency is reached. 2 Swirl the reserved caramel around the inside of 2 tall glasses before filling with the milkshake to serve. Breville kitchen appliances are available from @home stores. 0860 666 674; home.co.za “The Breville Kinetix blender’s bowlhugging blade system virtually eliminates food traps for creamier smoothies, milkshakes and dips.”…

A molecular spectacle like no other, The Landmark, quite literally, breathes renewed life into the world of cocktails. Forget pink drinks, paper umbrellas and heart-shaped pineapples – it’s time to open your mind to a new drinking culture and the possibilities that come with these innovative cocktails. Gareth Wainwright, Beverage Director at The Landmark, has a team of nine (soon to become eight, as he loses one of his barmen, Caid Aspden, to one of the top 10 bars in London), who have all trained under him and can, unquestionably, be considered expert bartenders. “I hired my guys based purely on their personalities and wanted them to start on a clean slate – that way you eliminate the possibility of egos and bad habits…” – a philosophy that carries through…

Seafood stew Serves 4 EASY 1 hr THE FLAVOUR COMBINATIONS 15ml (1 tbsp) olive oil 1 large onion, peeled and chopped 3 garlic cloves, peeled and minced 2 yellow/red peppers, seeded and chopped 500ml (2 cups) tomato passata 750ml (3 cups) fish stock, hot pinch saffron (optional) 30ml (2 tbsp) warm water sea salt and freshly ground black pepper, to taste 500g selection of local, sustainable white fish (like angelfish or Cape yellowtail), cut into chunks 100g frozen peas fresh flat-leaf parsley, chopped, to serve HOW TO DO IT 1 Heat the olive oil in a large non-stick pot over high heat. Add the onion and fry until golden, 6 – 8 minutes. Add the garlic and peppers, along with the tomato passata and fish stock and cook, 10 minutes.…

THE PRIZE Five lucky subscribers each stand a chance to win a Philips Viva Collection Airfryer valued at R2 999. Philips's unique Rapid Air Technology allows you to create your favourite meals that are crispy on the outside and tender on the inside. Little or no oil is needed to ensure perfect texture and delicious results! Not just great for frying. the innovative Philips Airfryer with Rapid Air Technology also offers you the option to grill. bake and even roast your favourite dishes for a one-stop meal solution. The removable non-stick coated drawer and the food basket are dishwasher-safe and the integrated timer and adjustable thermometer allow you to pre-set your cooking time at just the right temperature for perfectly cooked dishes› SUBSCRIBING IS EASY • Call 0860 100 206.…

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