Innholdsfortegnelse for Dec-15 i Food & Home Entertaining

Cheese loses a lot of moisture during the ageing process. This process, called affinage, results in an intensified taste, as well as raised fat and protein levels. Ageing also introduces new flavours like nuttiness and butteriness. More mature cheeses need full-bodied wines to enhance the intense flavours of the cheese. This is why Olive Brook Pinnacle Collection Chardonnay pairs beautifully with SPAR Marksbury Select Grana Padano. The Chardonnay is well structured and it enhances the buttery notes of the cheese. Semi-hard cheeses, like SPAR Marksbury Select Emmentaler, pair well with a fresh and juicy white wine, like Olive Brook Prestige Collection Sauvignon Blanc. The acidity and crispness of this varietal offsets to perfection the slightly sweet and nutty taste of this cheese, which has a mild and smooth mouth feel.…

@abeautifulmess Two sisters, Elsie and Emma, along with a team of creative, quirky and talented individuals, have come together to create a web page that doesn’t miss a beat. Their Instagram feed is a combo of everything they do on a daily basis – their section on Christmas DIYs is a must-see. @savorhome Pretty and plush! Tiffany Scales has created an Instagram account to make you drool. From her gorgeous table settings to her deluxe desserts, indulge in her feed for both foodie- and decor inspiration. We can’t stop swooning over her exquisitely styled shots too! @mooncanyon Follow Kristen Caissie as she takes you into her fantasy world of blooms and floral bundles. Kristen finds her inspiration from the world outdoors, creating a magical and wild feed that anyone can…

413 December 2015. Make sure Montecasino is at the top of your Christmas wish list as Gauteng’s premier entertainment destination brings you their second annual European-inspired Christmas Market with all the trimmings of the festive season in one jam-packed space. Come along and pick out the perfect family gifts, enjoy Christmas-movie screenings and soak up the fun-filled ambience. montecasino.co.za 1112 December 2015. Gabriëlskloof’s Favourite Things Market. For a slice of the good life with country flair, make your way to Gabriëlskloof Estate where a colourful celebration of the handmade, home-made, delicious and beautiful awaits. Open Friday 11 December from 5pm – 9pm, and on Saturday 12 December from 11am – 9pm. Entrance is free. 028-284-9865; nicolene@gabrielskloof.co.za 22 December 2015. Carols & Candlelight at The Oyster Box. This is undoubtedly one…

Looking out across the multihued stretch of green, carefully arranged in long, neat rows, it’s hard to believe that Mosima Macdonald Pale started farming less than two years ago. His spinach is deliciously dark and rumpled. Cabbages unfurl, rotund and robust. A billowy mass of rocket shoots delicate white flowers, signalling harvesting has begun. The acre of organic bounty is testament to Mosima’s conviction that he could make a living from a passion that took root in him as a child. “Some of my earliest memories are of playing in the soil at our homeland farm in Mokopane, Limpopo, during school holidays,” says Mosima. “My family grew drought-resistant crops, like maize and sorghum, and, seeing how those harvests kept us going, was a lesson in understanding the long-lasting benefits of…

Crumbed haloumi dippers served with tomato salsa and Westfalia guacamole Serves 4 EASY 30 mins TOMATO SALSA 2 tomatoes, seeded and chopped 45ml (3 tbsp) fresh coriander, finely chopped 1 red onion, peeled and finely chopped 1 green chilli, seeded and chopped 1 large garlic clove, peeled and finely chopped juice of 1 lime salt and freshly ground black pepper, to taste 60ml (¼ cup) Westfalia Plain or Lemon-Flavoured Avocado Oil CRUMBED HALOUMI 50g cake flour 2 large eggs 100g fresh breadcrumbs 12 pieces haloumi Westfalia Plain Avocado Oil, to fry 200g Westfalia Plain Avocado Guacamole, to serve lemon wedges, to serve microherbs, to garnish 1 For the salsa, mix all of the ingredients together and leave overnight in the fridge to allow the flavours to develop. 2 For the…

DID YOU KNOW? • Plums and prunes (dried plums) help increase the absorption of iron into the body, which may be due to the fact that they are a good source of vitamin C. • The fruit can be as large as a baseball or as small as a cherry! • Plums are the second-most cultivated fruit in the world. • The fruit is full of antioxidants, which, together with other fruits and vegetables rich in antioxidants, have been shown to slow the development of Alzheimer’s disease, according to research by Harvard University. Plums also contain anthocyanin and quercetin, beneficial for preventing cell breakdown through oxidation. • Extracts of plum and peaches can kill aggressive breast-cancer cells but not normal cells, recent lab studies have shown. • Plums are great…

Situated in the modern suburb of Rosebank, and a mere 100 metres from the Gautrain Rosebank station, the Hyatt Regency is one of the more central Johannesburg hotels. With 244 luxury rooms and suites featuring African-inspired decor, delicious dining options and a space to fully relax at Amani Spa, the hotel offers guests an enhanced and rejuvenating stay. Enjoy a delicious meal in the newly renovated onenineone – a stylish, modern restaurant, which draws its inspiration from all over the world – or unwind with a glass of Champagne at the Lobby Lounge while waiting for your personalised spa treatment. Bookings can be made by contacting Valentina Marmouget on 011-280-1172 or valentina.marmouget@hyatt.com. johannesburg.regency.hyatt.com THE PRIZE A luxury weekend pamper break for two at the Hyatt Regency Johannesbu in Rosebank, to…

Piña-colada popsicles These are the popsicle equivalent of the quintessential cocktail and are a perfect summer treat for adults Makes 6 – 8 popsicles EASY 15 mins + cooling time + freezing time THE FLAVOUR COMBINATIONS ½ medium pineapple, peeled 115g sugar zest and juice of 1 lime 1 x 400ml tin coconut milk 45ml (3 tbsp) white rum (optional) HOW TO DO IT 1 Using Breville’s Juice Fountain, juice the pineapple to yield 150ml freshly squeezed juice. 2 Heat the pineapple juice and sugar in a small pot over medium heat until all of the sugar has dissolved, 3 minutes. Remove from heat and allow to cool. 3 Add the lime zest and juice to the pineapple juice, along with the coconut milk and rum, if desired. Allow to…

Food & Home Entertaining is giving you the chance to enjoy a hand-chosen variety of wines each month. Choose from a red, white or mixed selection, which will be delivered to your door. Best of all, each box comes with the latest issue of Food & Home Entertaining, so your wines are always guaranteed to be paired with delicious recipes. Join the F&HE Wine Club this month and you could be one of four lucky readers to win a case of Asara Cape Fusion 2012 worth R480! See page 30 for details. Great reasons to become a member: FREE monthly delivery No lock­in period. Cancel any time FREE F&HE magazine each month FREE R100 joining gift Expertly picked wines below retail price JOINING IS EASY Sign up online at…

1 Pelmeni (meat-filled dumplings) were invented in which part of the world? 2 Rockpol is a blue cheese from which European country? 3 A luau is a traditional feast in which culture? 4 Which spicy, pickled condiment is a Korean staple? 5 What makes Cajun dirty rice so ’dirty’? 6 Soy bean curd is also known by what name? 7 Prunus persica is the name of the plant that produces which fruit? 8 What is the more common name for the fruit known as carambola? 9 What culinary term literally means ’half cold’? 10 What makes a kosher pickle kosher? 11 What colour is midori melon liqueur? 12 In which country is rotten shark known as hákarl? 13 In Shanghai, you might buy a ‘lion’s head’. What is this? 14…

Carolina Bedoya Photographer I was born in Colombia, where starchy vegetables, coffee and chocolate are loved. I ended up in SA after falling in love with a local. I have been in photography for 12 years and now work as a freelancer in various areas. It is said we eat with our eyes first, so food photography plays an important role in the industry. I also import Colombian chocolate and am a T­shirt enthusiast. My favourite kitchen tool is my molinillo (a traditional Colombian wood whisk). I'll munch on anything with rice! Natalie Boruvka Freelance journalist For the past eight months, I've been stomping on new gastronomic ground, having previously lived in Joburg. While navigating my way through the Mother City's smorgasbord of cafés, restaurants and food markets, I find…

Melt-in-the-mouth meringue & gingerbread wreath with fig & raspberry ice cream I’ll be assembling a few of these as Christmas-table centrepieces before dinner starts, and scooping on some ice cream when it’s time for dessert Serves 6 A LITTLE EFFORT 1 hr + 1 hr, to cool and 4 hrs or overnight, to freeze THE FLAVOUR COMBINATIONS FIG & RASPBERRY ICE CREAM 300ml double-thick cream300ml full-cream milk120g castor sugar3 egg yolks10ml (2 tsp) vanilla essencepinch salt100g raspberries, blitzed togetherwith 1 fig to a purée GINGERBREAD butter, to grease190g cake flour2,5ml (½ tsp) bicarbonate of soda2,5ml (½ tsp) ground ginger2,5ml (½ tsp) ground cinnamon 1,25ml (¼ tsp) ground allspice pinch ground cloves pinch salt60g butter, softened70g demerara sugarzest of 1 lemon125ml (½ cup) molasses5ml (1 tsp) apple cider vinegar125ml (½ cup)…

Mo-Zam-Bik porto prawns THE FLAVOUR COMBINATIONS MARINADE 125m1 (1/ 2 cup) beer (we recommend2M Mozambique beer, available atbottle stores)50m1 olive oil22,5ml (11/2 tbsp) fresh garlic, peeledand finely chopped75m1 freshly squeezed lemon juice15m1 (1 tbsp) fresh green chilli, finelychopped 15m1 (1 tbsp) spring onion, finelychopped30ml (2 tbsp) fresh coriander, finely chopped (optional)30ml (2 tbsp) fish spice (alternatively,you can buy our special Mo-Zo Spice, available at any Mo-Zam-Bik) 6 queen/medium Deep Sea Mozambique wild prawns melted butter, to drizzle (optional) salt and freshly ground black pepper, to taste HOW TO DO IT 1 For the marinade, place the beer, olive oil, garlic and lemon juice in a bowl. Add the chilli, spring onion, coriander and fish spice and stir to combine. place the mixture in a blender and blitz for 1 minute.…

WHAT TO DRINK, WHEN, WHERE AND HOW... Christmas Eve MIDNIGHT SPIRITS ’Twas the night before Christmas. When all through the house. All the family were waiting... for a drink! A wee dram is needed to keep sane while the kids run amok. And you don’t need to head to the Scottish Highlands – SA’s own whiskies are gaining a name for themselves internationally. Three Ships, in particular its 10-year-old single malt, is in a class of its own; while Bain’s Cape Mountain Whisky, SA’s first single-grain, is matured in bourbon casks and has a caramel- and light floral character. For something different, Il Mallo Caffè Liqueur, from the Emilia-Romagna region of Italy, is a world away from the mass-produced, sweet and creamy coffee liqueurs popular at Christmas. Concentrated, dark and…

Sweet melon, feta and crunchy prosciutto salad Serves 4 EASY 15 mins THE FLAVOUR COMBINATIONS 30ml (2 tbsp) olive oil 140g prosciutto 1 sweet melon, seeded and sliced into wedges 3 baby red onions, peeled and finely sliced 3 handfuls fresh baby salad leaves 1 fennel bulb, finely sliced handful fresh fennel leaves handful baby radishes (optional) handful baby spring onions (optional) 2 feta wheels, crumbled olive oil/Westfalia Avocado Oil Herb-flavoured Infusion, to drizzle squeeze lemon juice salt and freshly ground black pepper, to taste HOW TO DO IT 1 Heat the olive oil in a pan over high heat. Once hot, add the prosciutto slices in batches and fry until crunchy, 1 minute per side. Drain on paper towel. 2 To assemble the salad, place the melon wedges, red-onion…

Sticky maple and ginger-glazed pork belly with crunchy crackling and hot English mustard This is the ultimate fuss-free, maximum-result-with-minimum-toil Christmas roast. It’s fabulous as a main course, or try it sliced into bite-sized pieces and served as a little nibble before Christmas lunch begins! Serves 6 EASY 2 hrs THE FLAVOUR COMBINATIONS PORK BELLY 1,5kg pork belly, bone in fine salt, to taste handful fresh thyme sprigs 5 garlic cloves, unpeeled 250ml (1 cup) white wine MAPLE-GINGER GLAZE 100ml maple syrup 50ml ginger-preserve syrup (serve the ginger pieces on your next cheeseboard) hot English mustard, to serve Maldon Sea Salt, to sprinkle HOW TO DO IT 1 Preheat your oven to its hottest setting – this is the secret to super-crunchy crackling! Our hottest setting was 230°C. Place your pork…

Summer in Cape Town means it’s the Grand Africa Café & Beach’s time to shine! A rustic Granger Bay warehouse, with its glittering chandeliers and tables sprawled across white beach sand, looks out across the sparkling Atlantic ocean. The view may be breathtaking, but be prepared to have each of your senses ignited – from the heavenly culinary flavours and the feeling of the sand between your toes, to the sound of lapping waves and the salty scent of a sea breeze. It’s truly a magical place to eat, drink, sit back and sink into that holiday feeling... While the Grand Africa Café & Beach’s aesthetics and location will certainly draw you in, the food will be the final touch to a memorable time. Executive chef Natale Schotti, who trained…

“ Ma Baker” THE PASTRY LOVER KNOW SOMEONE WHO ONLY EVER VENTURES INTO THE KITCHEN TO WHIP UP DELICIOUS BAKED GOODS? OR, PERHAPS, THE MOM WHO CATERS FOR ALL HER CHILDREN'S BAKE SALES? WE ROUND UP THE TOP 12 BAKING ITEMS FOR THE PERFECT GIFT THIS CHRISTMAS A Wound Up Cake Lifter (small) R760 carrolboyes.com B Artisan Forest Cake Stand R550 woolworths.co.za C 5 Piece Cake Mould Set R195,95 boardmans.co.za D Plastic Batter Dispenser R129,99 mrphome.com E Gingerbread Silicone Baking Sleeve in Duck Egg R69 home.co.za F Junior Cake Baking Set R435 lecreuset.co.za G Tala 1960s Icing Syringe and Nozzle Set R325 ingoodcompany.co.za H Vanilla Paste (500ml) R299 Vanilla Extract (500ml) R279 nomu.com I Cookie Cutter Glasses R60 ingoodcompany.co.za J Sweet by James Martin R543 exclus1ves.co.za K Meri Meri Cake…

Spiced chocolate and vanilla zebra bundt with Amarula ganache Serves 8 – 10 EASY 1 hr THE FLAVOUR COMBINATIONS 5 large eggs250g castor sugar125ml (½ cup) milk250ml (1 cup) sunflower/vegetable oil5ml (1 tsp) vanilla essence375g self-raising flour5ml (1 tsp) mixed spice30g cocoa powder AMARULA GLAZE 55g dark/milk chocolate30ml (2 tbsp) fresh cream30ml (2 tbsp) golden syrup/honey5ml (1 tsp) vanilla extract30ml (2 tbsp) Amarula HOW TO DO IT 1 Preheat the oven to 160°C. Grease a 23cm bundt tin. 2 Mix together the eggs, sugar, milk, oil, vanilla essence and flour until smooth. Pour half of the mixture into another bowl and stir in the spice and cocoa powder. Spoon 30ml (2 tbsp) of the plain batter into one side of the cake tin. Immediately pour 30ml (2 tbsp) of the…

JAM was established in 1984 by my dad and mom, Peter and Ann Pretorius. My dad was a tobacco farmer in Nelspruit, and a series of events led him into Mozambique, which, at the time, was still at Civil War. He had arranged with the government to allow him into a local village to see what the situation was like. They promised that the plane would drop him off, refuel and collect him the same afternoon. But, it didn’t come back for 10 days. He was stranded in this rural village with only the clothes on his back – no food or water or shelter. And, there wasn’t even food for the villagers; they were already burying around 30 people a day from starvation. And that included children. It was…

LOVE (OF FOOD) KNOWS NO AGE I wonder if I am your oldest reader? I am 94 years of age. I do not say ‘old’, as I believe there are no old people – only young people who have lived a long time... and I certainly have! Long enough to be a great grandfather. We live on a farm in the Namib Desert in Namibia. I have just read my first issue of F&HE, which my daughter bought, and I certainly find your magazine very entertaining! I look forward to settling down in my easy chair with a glass of red wine (this is supposed to be good for my ageing arteries) and let my fingers do the walking through the pages of the articles and recipes of what I…

ED SMITH IS A FOOD WRITER, EATER AND TRAINED CHEF WHO REGULARLY CONTRIBUTES TO VARIOUS ONLINE- AND PRINT MAGAZINES. RECENTLY NAMED ‘BEST ONLINE RESTAURANT WRITER’ AT THE 2015 FORTNUM & MASON FOOD & DRINK AWARDS, HIS BLOG OFFERS WONDERFUL INSIGHT INTO WHAT’S HOT ON THE BRITISH FOOD SCENE Cooking has been part of my life and my family’s from an early age – probably before I was 10, when I realised that, if I helped Mum with the Sunday lunch, I didn’t have to wash up. I’m an ex-City lawyer. I’d probably always wanted to be a chef, but did too well at school and university to take the leap from the classic English education and professional system to something more unknown. When I changed career at 30, it was…

“The great thing about night markets,” a friend told me, “is that I’m awake when they open.” For morning ones, he can never get out of bed in time! That advantage aside, Bellevue Market in Kloof has a lot else going for it. Held on the last Friday evening of the month in a picturesque courtyard on the Bellevue Campus, it’s become known as both a worthwhile shopping venue and a place to unwind with friends and family after a busy day at work. The mix at Bellevue includes a variety of decor- and fashion stalls, but the bias is toward food- and beverage stands. Vendors change from time to time, but there is also a core of reliable regulars. Our most recent visit was on a balmy evening that…

This year the Van Loveren brand celebrates 35 years of excellence with a brand-new appearance that speaks of quality and style – just as Van Loveren supporters have come to know and love. In celebration of the new design, Van Loveren launches Daydream. With a glass of this uncomplicated and surprisingly fruity, dry white wine in your hand, let your imagination take flight to a lazy daydream of happy times with friends and family. The acidity of the chardonnay is tempered by the intensity of the pinot noir and its flavour notes of cool blossoms. It’s ideal for a summer seafood dish of smoked salmon, flash-grilled tuna or chicken... or, as your drink of choice after a long day, on its own. WIN Thirteen lucky winners stand a chance to…

It’s all well and good to page through endless recipe books, marking your favourites with yellow Post-its, but, when it comes down to it, you’ll probably fall back on the same old dishes. The festive season calls for tall drinks and long days in the sun – not spending hours agonising over intricate recipes. Make use of these convenient recipe cards from Pick n Pay – there are four scrumptious recipes that combine traditional festive feasts with a delicious twist that won’t take up too much of your time. Wow your guests with two tantalising mains – a very South African Rooibos-glazed gammon and a beer-roasted leg of lamb, served with a side of green-bean salad! End the day off with a cinnamon malva pudding with mango salsa and sorbet.…

What you need A wooden palette or planks, a long piece of string, crocheted stars, thumb tacks, a few Christmas baubles, pine cones and any other accessories you can find. Building your tree Use the thumb tacks to shape the string into a tree and secure to the wooden planks or palette. Hang the stars and baubles along the string tree and arrange the other accessories around the base, along with your presents! What you need  A stepladder, assorted fairy lights, Chinese lanterns, a moss-covered bunny or ‘tree-top’ ornament of your choice and a heart-shaped lantern. Building your tree  Find a spot for your stepladder and arrange the lights, baubles and lanterns as desired. What you need  An assortment of different-sized books, a long string of pearls or beads, beaded…

Hugo, 14, is currently finishing grade 8 at Michaelhouse and loves to partake in our national summer sport – cricket – while counting down the days until he can pop home for his mom’s amazing cooking. Louis, eight, will be starting grade 3 at Dainfern College, Joburg, in the New Year. He’s mostly occupied with drumming and hip-hop dance classes, which perfectly suit his colourful personality. Louis is also the more passionate cook out of the siblings and loves to indulge in making crêpes, “just like the French do it,” he says, as well as making pizza. Hugo, on the other hand, loves ribs, and declares Turn ’n Tender’s the best he’s had in Joburg. But, he agrees with his brother on their “mom’s lasagne, Puerto Rican chicken and chocolate…

Simon’s Bar, set just above Emily Moon, boasts the same spectacular views and gorgeously eclectic decor synonymous with Amatuli Artefacts, but offers a different ambience. It’s relaxed and quirky – a menagerie of speed-boat engines, gorgeous Indian- and African woodwork, bespoke, framed butterflies and a picture of a man looking every bit the legend under a sign bearing his name, the name of the bar. Simon’s Bar is named after Mark Valentine’s father, Simon Valentine, as an ode to the man who helped his son’s dreams come true; for it was Simon who brought Mark’s design conceptions to life in building Emily Moon and who has helped to run it for the last 10 years. Simon is quite the character – I’ve been sitting next to him for 10 minutes…

Whether you’re baking delicious goodies for yourself, your family or to wow guests, we know you put all your love and energy into the baking process. But, mixing cake batter, binding dough,whipping cream and beating ingredients together is- excuse the pum - not a piece of cake! Getting the perfect consistency for those difficult masterpieces, like a fluffy soufflé or flawless chocolate mousse, can be exhausting. Consider the kenwood Chef Sense not only as a helping hand in the kitchen, but as a multitasking unit that can elevate your baking expertise to another level as well as take the effort out of baking. It comes with three dedicated bowl tools to help you mix cakes and pastries, as well as knead bread and rolls for a savoury treat. With its…