Innholdsfortegnelse for March 2018 i Food & Home Entertaining

There’s a mellowness to March, I’ve always thought – in the northern hemisphere, winter is shedding its coat to give way to spring and, in the south, the trail that summer has blazed is starting to be covered by falling leaves that herald autumn. I must say I love any “in between” times like this, for they allow us to exhale and ready ourselves, while building expectation about what’s to come at the start of the next season, chapter… whatever your “next” may be. I also believe that wherever there’s a bit of space, there’s room to play – which is what we’ve done in abundance in this issue! Do you remember being scolded as a child for eating raw cookie dough? In my case, it was play dough I…

TROUT TACOS WITH LIME-DILL SOUR CREAM Serves 4 EASY 1 hr WHAT YOU NEED PICKLED RED ONIONS 1 red onion, peeled, halved and sliced 80ml (⅓ cup) red wine vinegar LIME AND DILL SOUR CREAM 250ml (1 cup) sour cream 70g mayonnaise zest and juice of 2 limes small handful fresh dill fronds, finely chopped salt and freshly ground black pepper, to taste TOMATO AND CUCUMBER SALAD 1 Mediterranean cucumber, sliced into ribbons using a vegetable peeler 200g exotic baby tomatoes, quartered olive oil, to drizzle splash red wine vinegar dried oregano, to sprinkle TROUT 500g trout portions, deboned and skin on olive oil, to drizzle and fry pinch dried chilli flakes fresh lime juice, to taste TO SERVE soft corn tacos, heated in a pan (find at…

1. HAND IT OVER Handmade by Me Geometric Pink Tea Towel, R290, handmadebyme.co.za 2. THE RIGHT TOOL Brabantia Pie Server, R189,95, and Food Scoop Baller in Pink, R179,95. boardmans.co.za 3. POT LUCK Le Creuset Chiffon Pink 25cm Signature Oval Casserole, R3 020. lecreuset.co.za 4. TICK TOCK Plastic Dome Wall Clock in Blush Pink, R159,99.mrphome.com 5. THE CUTTING EDGE Berlinger Haus Infinity Line 6-Piece Stainless Steel Knife Set with stand, R569.takealot.com 6. THE DAILY GRIND Universal Vision Non-Iodated Himalayan Coarse Crystal Salt Grinder, R29 for 100g, and R44 for 400g.faithful-to-nature.co.za 7. CROSS PURPOSES Country Road Albi Timber Trivet in Quartz, R179.woolworths.co.za 8. TAKE A STAND Handmade by Me Foliage on Pink Pot Stand, R150, takealot.com 9. GET SET Studio W Soho Mug, R59,95, Soho Bowl, R69,95, Soho Side Plate, R69,95, in…

BACK TO BASICS The BluBird Wholefood Market was one of the pioneers of Johannesburg’ market scene, and fans were understandably devastated when it closed its doors. There’s good news though, as Lisa Witepski discovered: the vendors you came to know and love are back and now trading at Waterfall Corner. STANDOUT FEATURES ’ Clean and green The ethos here is very much about fresh and wholesome. Vendors keep food as natural and simple as possible, so although you’ll certainly find a bite if you’re craving a sugar rush, you’ll also be able to stock up on organic goodies and home-made dishes. In line with market policy, vendors avoid additives and preservatives. ’ Deli delights We love the extensive choice of specialist foods. Whether you’re looking for a cheese that your…

@DonalSkehan Donal Skehan – an Irishman living in Los Angeles – is a master of all trades. His current résumé includes: television host, cook, YouTuber and author of seven cookery titles. We’re blown away by his love for his craft, his beautiful family and his adorable dog, Max (@maxskehan on Instagram)! @janhendrik At F&HE , we’re devoted groupies of SA-born Michelin-starred chef, Jan Hendrik van der Westhuizen. His enchanting Insta account keeps us in the loop of everything happening at JAN (his restaurant in Nice, France), his global travels and what to expect next from this culinary and artistic genius. @willfrolicforfood We look up to Virginia, USA-based foodie, Renee Byrd’s passion for “plant-powered recipes, self-care and living joyfully” with sheer admiration. This inspirational feed is filled to the brim with…

“One third of all food produced in South Africa is dumped in landfills,” reads this eye opener on the FoodForward SA (formerly FoodBankSA) website. I scroll down, my dismay quickly turning to amazement when I see the achievements of FoodForward SA in reaching their vision of: “A South Africa without hunger.” To run through just some of these digits, FoodForward SA rescues 4 350 tons of food annually and feeds 250 000 people daily at the cost of a mere 86c per meal. Food Forward SA’s mission statement goes on to say that “by connecting a world of excess to a world of need”, it collaborates with wholesalers, retailers and manufacturers to redistribute edible surplus food and non-food groceries to verified and registered Beneficiary Organisations (BOs). Andy du Plessis, MD…

No one puts sauvignon blanc in a corner. While it’s still certainly the most popular white wine on the shelves in terms of sales, chardonnay and chenin blanc have systematically out-classed sauvignon blanc in acclaim and awards over the last decade. This has been due to sauvignon’s growing reputation as either an overly acidic and “green” wine or too simplistic, with the label “crisp and fruity” hanging over its proverbial head. Many producers consider the varietal to be a bit of a cash cow and will make it in an elementary fashion destined for the mass market. But the tide is turning. As with any variety, if treated well – by selecting the correct growing sites, older vines, thoughtful winemaking and the use of interesting techniques, like oaking or wild…

A well known term in the wine world is “ABC”, which means: “Anything But Chardonnay”, so averse are some to the taste of oak in wine. Though not all chardonnays are oaked, or should be. Conversely, oenophiles who are put off by the green flavours in certain sauvignons should give unwooded chardonnay a try too. Chardonnay’s pure flavour can range from lemon and green apple to blossoms and tropical fruits. Unwooded chardonnay often makes for fantastic food wines too. Eschew the classic, buttery flavours of barrel-fermented chardonnay for the pure fruit of these varietal showcases. BOUCHARD FINLAYSON SANS BARRIQUE 2016, R140 Straight from the hills of the Hemel-en-Aarde, this wine tastes as clean and crisp as you’d expect, and sings with freshly cut apples and gooseberries. The palate offers texture…

chef ’s tip Try to get each sashimi slice the same thickness, as this will help with the texture of your dish. Trawling through the Status of The South African Marine Fishery Resources (SOTSAMFR) is like taking a big mouthful of vetkoek. It’s bulky, chewy and you’ll occasionally question your choice to take such a darn big bite in the first place. For an easier read, I paged through Star Fish (Quivertree) by the well-informed Daisy Jones – her knowledge of South Africa’s oceans feels way more pragmatic than the wodge of PDF on my desktop. In her book, Daisy explains: “Yellowtail and snoek stocks are in good shape because these two fish are migratory species. Being migratory means they are unpredictable. What is known is…

1 WHAT IS YOUR CHILD’S BEST QUALITY? a. Their kind and caring nature b. Their whacky way of looking at the world c. They can empathise with people from all walks of life 2 WHAT IS YOUR CHILD’S FAVOURITE FOOD? a. Chicken nuggets with a good helping of greens b. Spaghetti with their own strange sauce c. It changes every day 3 WHAT DOES YOUR CHILD WANT TO BE? a. A humanitarian b. A stand-up comedian c. Yesterday it was a doctor, today it’s a world traveller – your guess is as good as mine 4 WHAT IS YOUR CHILD’S FAVOURITE WEEKEND ACTIVITY? a. They love sitting under a tree reading b. Hiking, swimming, running – anything for an adrenalin rush c. They enjoy doing something different every weekend 5…

what you need  empty jars with lids pot scourer old, small dolls/small character toys craft saw cutting board sandpaper strong superglue glossy spray paint or furniture/decor paint in colours of your choice newspaper/brown craft paper how to do it...ta - da! STEP ONE Soak the jars in warm, soapy water until the labels are soft. Use a pot scourer to gently scrub off the labels. For more stubborn labels, boil the jars for 5 minutes before scrubbing to loosen the label glue. STEP TWO Using a craft saw and chopping board, gently saw the dolls/character toys in half. Keep the legs connected by the waist, which makes it easier for glueing later and also provides a larger surface area to glue to the lids. STEP THREE On a sheet of…

Derived from the Arabic word “tahana”, meaning “to grind”, tahini (aka tahina) is a thick paste that is most commonly blended into chickpeas to make hummus or used to add nuttiness to baba ganoush. Tahini is made by grinding sesame seeds and is as happy in sweet dishes (halva, smoothies, protein balls) as it is in savoury (dressings, hummus, glazes) recipes. While costly, a little tahini goes a long way and it packs a serious nutritional punch too – gram for gram, it contains more protein than milk and certain nuts, and is also a rich source of B vitamins. CHARRED CABBAGE AND BRUSSELS SPROUTS WITH TAHINI DRESSING Serves 2 – 4 EASY 45 mins WHAT YOU NEED CHARRED CABBAGE 15ml (1 tbsp) olive oil 1 small purple cabbage, quartered…

LABEL IT People like to know what they’re eating, so a nice touch would be to get little chalkboard labels and place them next to each dish – not only does this look cute, you’ll avoid being asked “What is this?” all the time! SAVVY SERVING Even though finger foods are easier to prepare than larger meals, they can be tricky in that you need to serve bite size snacks that are easy to eat while standing and preferably one-handed – this allows guests to hold a glass of something nice and cold in one hand, while enjoying a delicious nibble with the other hand. A cheese platter is always a winner and a great way to enhance its appeal is to add fresh fruit and garnish with microherbs. THIRST…

A LASTING LEGACY I'm a chef who has never been to culinary school. I learned my trade through practising recipes from YouTube and magazines like F&HE – in fact, 70% of my magazines are past issues of F&HE from my mom's cooking days. I got the shock of my life when I started working in a professional kitchen and found out that there's more to it than meets the eye! I am very grateful for the knowledge I received from your magazine. It sets a benchmark for what I'd like to achieve as a chef, not only in the recipes, but also in the lifestyle. I have just been appointed as a pastry chef overseas, so I wanted to thank F&HE for all you’ve done for me. Leseli Mothae, Lesotho…

All baking recipes in this magazine have been tested at high altitude. Follow this guide for baking at sea level: LOWER THE OVEN TEMPERATURE BY 10°C FOR EVERY 5ML (1 TSP) BAKING POWDER, INCREASE BY 1 – 2ML FOR EVERY 220G (1 CUP) GRANULATED SUGAR, INCREASE BY 15 – 30ML FOR EVERY 250ML (1 CUP) LIQUID, DECREASE BY 30 – 45ML FOR EVERY 120G (1 CUP) FLOUR, DECREASE BY 15ML (1 TBSP) BETTER FOR DIABETICS* CARB CONSCIOUS (LESS THAN 10G CARBOHYDRATES PER PORTION) DAIRY FREE GLUTEN FREE HIGH FIVE (CONTAINS PART OF YOUR 5 FRUITS/ VEGGIES A DAY) LACTO OVO VEGETARIAN LACTO VEGETARIAN OVO VEGETARIAN VEGAN VEGETARIAN WHEAT FREE *Diabetes is a medical condition and the suggested recipe should not replace medical advice from your doctor. For diabetic recipe criteria,…

BY DESIGN Based on the Israeli culture's love for rich food and flavour, The Johanna Cloth by Fleur Le Cordeur holds symbolism in every element... the olive tree is the state of Israel's national tree, the pomegranate represents righteousness and is the love fruit of Israel, different types of fig-tree leaves signify variety, growth and life... we could go on! Printed on 100% linen, these tablecloths are made to order in medium (2,4m x 1,8m for R4 900) and large (3,9m x 2,7m for R7 500). wearels.co.za FINE DINING Inspired by the Tuareg tribe of North-West Africa and the deep blueish purple cloth – made from indigo dye – that they wear, Carrol Boyes’ Indigo Girl collection is calming, comforting and oh so cool. Low Bowl (32cm), R795, carrolboyes.co.za THE…

family lunch CHILLED AVOCADO, CUCUMBER AND YOGHURT SOUP PAGE 50 SHREDDED BEEF SHORT-RIB SLIDERS PAGE 64 BERRY, LEMON AND CHARDONNAY SLUSHIE PAGE 63 CLAIRE “I love that this menu balances light, richer and a little boozy fare so perfectly! A wonderfully nontraditional combo to enjoy with family. To get ahead, you could roast the short ribs the day before, and I'd definitely recommend making your slushie a few days in advance. On the day, all that will be left for you to do is enjoy the feast, and the company of loved ones!” down-to-earth feast CHARRED CABBAGE WITH TAHINI DRESSING PAGE 104 BUTTERFIELD MOROCCAN YOGHURT CHICKEN PAGE 51 ICE CREAM CONE BAR WITH SALTED CARAMEL AND BUTTERED POPCORN ICE CREAM PAGE 65 IMKA “There’s nothing quite like sharing a special…

“I REMEMBERED A CAMP IN SA I WENT TO WHEN I WAS 12 AND BEING TOLD TO BREAK OFF A BRANCH OF EUCALYPTUS TREE; WE REMOVED ALL THE LEAVES AND WERE GIVEN A BUCKET OF MEAT, WHICH WE SKEWERED AND COOKED OVER THE FIRE; IT’S ONE OF MY FAVOURITE MEMORIES. Exuding an impossibly infectious energy Chef Paul Friedman walks towards me, larger than life. He’s one of the masterminds behind Mike’s Kitchen and for past 30 years, he’s held the SA flag high in America, winning awards and hearts with his vibrant and unique, South African fusion cuisine.  As we find our seats, he says: “Define South African cuisine.” I have a ‘scratch my head moment’ and come up with a muddled response that includes the words “diverse” and “eclectic”.…

3 MARCH PAARL Festival-goers to the Paarl OmmiBerg Harvest Celebration can expect a fun-filled day of harvest activities and then some! Each participating farm on the Paarl Wine Route will offer highlights like grape stomping, cellar tours, special tastings and fine fare from the region’s top eateries. Tickets are available at webtickets.co.za for R150 pp or R180 at the gates on the day. 4 MARCH STELLENBOSCH Celebrate the end of Eikendal Weintaufe estate's harvest with a farm-style Weintaufe Jamboree; from wine tasting and pop-up food stalls to grape stomping, lucky draws and live music. Tickets are 120 pp at the gates on the day. Free entry for under 18s. Gates open at 10am, and the official christening and tasting of the new Eikendal Chardonnay 2018 takes place at noon sharp.…

BORN INTO IT I have always been in the hospitality business – I mean that literally. My parents started Fern Hill Hotel in the Midlands before I was born. They had been hoteliers in Joburg, but they wanted a more wholesome, countryside environment in which to raise my two older sisters. So, they found a run down hotel in Tweedie (which is just outside Hilton) and decided to buy it. When they arrived, the buildings and their grounds were a complete mess, with no running water (apart from that which leaked through the roof), no floors, many squatters and plenty of collapsing walls. They built it back up brick by brick, with just one employee. Once they were done, my dad ran the kitchen and back of house, and my…

ROASTED CARROTS WITH CHILLI AND CUMIN YOGHURT DRESSING Serves 4 EASY 30 mins WHAT YOU NEED ROASTED CARROTS 500g rainbow carrots, with tops 15ml (1 tbsp) olive oil 5ml (1 tsp) brown mustard seeds + extra, to sprinkle salt and freshly ground black pepper, to taste YOGHURT DRESSING 125g Greek yoghurt 5ml (1 tsp) dried chilli flakes 2,5ml (½ tsp) ground cumin + extra, to dust zest and juice of 1 lime HOW TO DO IT 1 Preheat the oven to 180°C. 2 For the roasted carrots, peel the carrots (keeping the tops on) and place on a baking tray. Drizzle with the olive oil and sprinkle over the mustard seeds. Season the carrots to taste and roast in the preheated oven, 30 minutes. 3 For the yoghurt dressing, mix…

SCHOOL-NIGHT DINNERS Smoked trout creamy rye pasta Tuna burgers Creamy pork sausage and sage on polenta Tangled salad with peanut drizzle IT'S THE WEEKEND, BABY! Berry, lemon and chardonnay slushie Bacon and cheese nachos with guacamole and sour cream Shredded beef short-rib sliders Ice cream cone bar with salted caramel and buttered popcorn ice cream SMOKED TROUT CREAMY RYE PASTA Use any leftover white wine from this recipe in the creamy pork sausage and sage on polenta recipe alongside. Any leftover sour cream can be used in the bacon and cheese nachos on page 62 Serves 4 EASY 30 mins WHAT YOU NEED  canola/olive oil, to fry 200g asparagus, washed and chopped 100g smoked trout ribbons, chopped 2 garlic cloves, peeled and minced 125ml (½ cup) white wine 250ml (1…

Jackie and Ben were married at her eponymous school of food and wine in Hilton with several of South Africa’s top chefs in attendance. Understated elegance was the bride’s brief to venue decorator, Kerry Dinkelman, who made the garden marquee magical with verdant woodland shades. Jackie chose young olive trees as centre pieces “to symbolise commitment to the earth and the potential for growth, support and roots within a marriage”. Dairy construction consultant Ben proposed to his stylish sweetheart in December 2016 (using a modified family heirloom ring) while picnicking at her cousin’s farm in Caversham. Jackie’s sister Sheldeen revealed that “Ben had Alex Poltera, the chef from Fern Hill Hotel, create all of her favourite dishes for a picnic at the river before getting down on one knee.” [Read…

HAVE YOU EVER WONDERED WHAT IT’S LIKE TO WORK AS A CHEF IN A TOP-NOTCH RESTAURANT? Now’s your chance to try it out! One lucky F&HE reader can win the opportunity to spend a day in the Greenhouse kitchen at Cellars-Hohenort. To enter, email your full name, postal address, ID number and daytime contact number with GREENHOUSE in the subject line to foodhome@caxton.co.za. Entries close on 15 March 2018. The following Ts&Cs apply to the prize: it is valid for three months from the date of the winner being notified; it does not include transport or accommodation; it is not exchangeable for cash; it is subject to availability; and once booked, the confirmed date of this experience cannot be changed.…

1 Red velvet cake was originally the signature dessert of which renowned luxury New York hotel? 2 Where did the word “bistro” originate? 3 What food was used as currency in the 1500s? 4 Roquefort is a cheese made from the milk of which animal? 5 What is the enzyme in pineapple that helps to break down proteins called? 6 Diamonds can be made using what food? 7 The fear of cooking is known as _____________. 8 Algeria's national dish, couscous, most commonly comprises which grain? 9 What is name of the scale used to measure the spicy heat of peppers? 10 Bergamot oil traditionally flavours which tea? 11 What was the original colour of carrots grown in Europe? 12 Which traditional Korean dish is made with salted and fermented…

PRAWN BAGUETTES Serves 4 EASY 10 minutes WHAT YOU NEED 1 French baguette 1 large avocado juice of ½ lemon 2 baby cos lettuces, leaves separated and washed 250g small prawns, peeled, deveined and cooked 60ml (¼ cup) Clover Cream O’Naise 10ml (2 tsp) smoked paprika coriander sprigs, to garnish fresh chillies, finely sliced (optional) lime wedges, to serve HOW TO DO IT 1 Cut the baguette into 4 even pieces. Slice each piece in half lengthways. 2 Halve the avocado, then remove the skin and stone, cut into thin slices and drizzle with the lemon juice. 3 Lay the cos lettuce leaves on top of the bottom halves of the baguette pieces. Top with the avocado slices and cooked prawns. 4 Combine the Clover Cream O’Naise and the smoked…

We bought the January 2018 issue of F&HE as part of a three-pack magazine offer but have now realised that the magazine on its own does not have to stand back for any other publication. The “skills class” article on sourdough bread (page 42) has been very valuable to us, as my wife suffers from a gluten allergy, so cannot eat “commercially” baked breads. From following your feature, we have been able to bake our own bread, which my wife can eat without any negative effect. Thank you for coming to our rescue!…

FIVE CAPE TOWN READERS AND FIVE JOBURG READERS WILL ATTEND A COOKING CLASS HOSTED BY SIBA TO CELEBRATE THE LAUNCH OF HER COOKING SHOW, SIBA’S TABLE: SIBALICIOUS! The show – which airs on Thursdays from 15 February at 8pm on DStv Channel 175 – has Siba serving up a delectable mix of recipes from fast and fabulous to big deal dishes. She also shares recipes from fans, giving them her own Sibalicious twist! THE PRIZE The Joburg and Cape Town cooking classes will take place on 16 and 17 April respectively, at times and venues that will be confirmed with the winners upon notification of the prize. You will receive a gift on arrival at the classes and have your photo taken with Siba. After the classes, all guests will…

28 FEBRUARY – 4 MARCH CAPE TOWN With this being their “Year Of The Open Hand”, KAMERS/Makers Autumn 2018 is once again set to serve up a smorgasbord of food, fashion and artefacts, crafted by hand and therefore unique. Don’t miss this latest exciting showcase of proudly South African innovation taking place at St Joseph’s Marist College, Rondebosch. Tickets are R60 pp at plankton.mobi and R90 at the entrance – this includes a limited edition KAMERS/Makers shopper bag and a magazine. Multiple entry tickets and group discounts are available. Students and pensioners are R60 pp at the entrance. Under 18s free. 2 – 4 MARCH JOHANNESBURG From culinary delights inspired by all corners of the globe to musical performances, lifestyle exhibitions and more, Flavours of the City at Montecasino will…

Join us on the trail to chocolate heaven. Be sure to follow us on Facebook and indulge in life’s little luxuries, as we share a decadent chocolate recipe for you to shake, make or bake – every day during the month of March. Asia beckons and we explore the best on this exotic plate – from savoury and spicy sides to satay, oodles of noodles and innovative Asian desserts. Home-made with love: do it yourself with pantry essentials like heavenly Greek yoghurt, ricotta, peanut butter, mayonnaise, tikka masala paste and more. You loved... THIS FABULOUS RECIPE ON OUR WEBSITE Bite-sized morsels of soft, butter-drenched deliciousness, these Dutch poffertjes with icing sugar were a firm favourite a year ago, and they’re bound to do it again: foodandhome.co.za/recipes/dutch-poffertjesbutter-icing-sugar FACEBOOK.COM/FOODANDHOMEENTERTAININGMAGAZINESA TWITTER.COM/FHEMAG INSTAGRAM.COM/FOODANDHOMESA…

The Modern Cook’s Year – Over 250 vibrant vegetable recipes to see you through the seasons by Anna Jones (4th Estate, R591) London-based cook, writer and stylist, Anna Jones celebrates all things seasonal in this beautifully written and photographed journey through a year in her kitchen. Although by no means a rigidly “healthy” collection of recipes, each dish is produce-focused, resulting in a celebration of wholesome fare that is connected to its origins and the rhythms of nature. Anna’s food is down to earth and bursting with vibrant nuances, highlighting the type of cooking and eating that will fulfil us, dependent on the time of year. Dishes are varied and luscious, ranging from turmeric and lime leaf broth with roasted roots; almond and smoked salt blondies; to late spring stew…

One lucky reader stands the chance to win a Diemersdal hamper, comprised of 3 bottles of Diemersdal MM Louw Sauvignon Blanc 2016; 3 bottles of Diemersdal Sauvignon Blanc Reserve 2016; and 3 bottles of Diemersdal Eight Rows Sauvignon Blanc 2017, with a total prize value of R1 750. To enter, email your full name, postal address and ID number with DIEMERSDAL in the subject line to foodhome@caxton.co.za by 15 March 2018. Competition is open only to South African residents who are 18 years or older.…

VANILLA ICE CREAM AND SALTED CARAMEL CHOCCHIP COOKIE DOUGH SANDWICHES Google Trends shows that search interest in “edible cookie dough” is at its highest ever, and we’re delighted that indulging in cookie dough before it has been baked is finally a socially acceptable thing! Made with no eggs, this dough is safe to eat raw, and this recipe makes for a delicious, playful summer dessert. In the freezer, sealed with cling film, these ice cream sandwiches will keep for a month or so Makes 25 small sandwiches EASY 1 hr + overnight, to freeze WHAT YOU NEED COOKIE DOUGH LAYERS 250g butter, at room temperature 130g castor sugar 5ml (1 tsp) vanilla essence pinch salt 360g cake flour 80g dark/milk chocolate chips (or an 80g chocolate slab, chopped into small…

Surrounded by three awe-inspiring mountain ranges – Drakenstein, Franschhoek and Simonsberg – Val de Vie Estate falls within the Paarl-Franschhoek Valley, where historic farms and the natural splendour of the Cape’s floral kingdom beckon visitors from all over the world. For the past three consecutive years, Val de Vie Estate has been rated by global market research firm, New World Wealth, as South Africa's top residential estate. Pearl Valley at Val de Vie boasts, among numerous facilities, an iconic Jack Nicklaus Signature Golf Course. The Pearl Valley Hotel, developed and operated by Mantis Collection, is a luxury property with a dedicated restaurant, bar and pool. A brand-new Camelot Spa at Val de Vie is situated at Pearl Valley and offers guests a tranquil haven in which to rest and relax.…

PICKLED MACKEREL NIGIRI Makes 8 – 10 pieces A LITTLE EFFORT 1 hr 45 mins WHAT YOU NEED 1 fresh mackerel (approx. 275 – 300g), skin on salt 250ml (1 cup) rice vinegar 330g sushi rice, cooked (see recipe alongside) fresh lemon, to squeeze pickled ginger, to serve wasabi, to serve HOW TO DO IT 1 Fillet the mackerel and remove the bones with fish tweezers – or ask your local fishmonger to do this for you. Sprinkle salt over both sides of the fillet and set aside for 1 hour (this removes the oily smells from the fish). Gently pat away the salt with paper towel. 2 In a non-metallic bowl, place the 2 mackerel fillets skin side up and cover with the rice vinegar. Leave for about 25…

MAKE-AHEAD APPLE AND CINNAMON BIRCHER MUESLI For those who just never seem to have time in the mornings to prepare breakfast, the beauty of this muesli is that it can be made one evening and for the next four mornings, breakfast will be sorted. You can tweak it to your taste too – add a little honey or sweetener of choice, top with any fruit, nuts or seeds, warm it a little in the microwave... the list of variations is endless! Makes 6 servings EASY 10 mins + overnight, to soak WHAT YOU NEED BIRCHER MUESLI 200g oats 5ml (1 tsp) ground cinnamon 5ml (1 tsp) vanilla essence pinch salt 40g sultanas 1 apple, grated (skin and all) 625ml (2½ cups) milk of choice (we used soya) 60ml (4 tbsp)…

SWEET LIKE SUGAR Hmmm... I have a bit of a sweet tooth! My naughty little indulgence is nibbling on cookies, especially when I’m doing my shopping at Woolies – I love Woolworths Food Coconut Biscuit Dippers. I CAN’T LIVE WITHOUT... ... my beautiful and bright red "zjoorrrh machine", otherwise known as a Bamix Classic Blender. It makes the most beautiful foams for sauces. CULINARY INSPIRATION Essential Cuisine – Laguiole, Aubrac, France by Michel Bras (Rouergue). I received this cookbook as a gift from my parents when I returned from England, where I worked as a commis chef at Chez Nico (Michelin-starred Nico Ladenis’s renowned restaurant at 90 Park Lane in Mayfair, London). At the time, the book featuring French chef Michel Bras’s botanical cuisine was only published in Français and…