Innholdsfortegnelse for April 2018 i Food & Home Entertaining

APPLE, HONEY AND GINGER HOT CROSS BUN CRUMBLE Serves 8 – 10 EASY 1 hr WHAT YOU NEED APPLE FILLING SPAR Butter, to grease + 30ml (2 tbsp) 60ml (¼ cup) SPAR Honey 15ml (1 tbsp) demerara sugar 10 SPAR Freshline Royal Gala Apples, peeled, cored and cut into 1cm wedges 5ml (1 tsp) ground ginger zest of half a SPAR Freshline Lemon 30ml (2 tbsp) SPAR Lemon Juice 250ml (1 cup) SPAR Apple Juice 80ml (⅓ cup) fresh cream 5ml (1 tsp) cornflour, dissolved in 15ml (1 tbsp) cold water CRUMBLE 2 SPAR Freshline Hot Cross Buns 90g (¾ cup) whole rolled oats 80g (½ cup) SPAR Cake Wheat Flour 110g (½ cup) SPAR Castor Sugar 5ml (1 tsp) ground cinnamon pinch salt 70g SPAR Butter SPAR Vanilla Ice…

I'm a long-time fan of your magazine and I wanted to say that I have not stopped thinking about the article published in the February 2018 issue on Cape Town's hidden gem African restaurants and cafés (page 83). I thoroughly enjoyed reading it, and it has made me so excited about exploring new spots. Thanks for an interesting read, and lots of inspiration. Natalie Roos, Cape Town Natalie, I agree this article was one of the highlights of the February 2018 issue – I believe it’s important to seek out the smaller, independent eateries that offer authentic ethnic culinary experiences, not only in the spirit of supporting these businesses, but also to widen one’s horizons. Who knows... your new favourite cuisine could be awaiting you! Speaking of new favourites, we…

Easter family lunch BEJEWELLED AND COLOUR-BLOCKED CELEBRATION SALAD PAGE 97 LEMONY AND ROSEMARY ROAST CHICKEN WITH CHORIZO STUFFING PAGE 64 ROOIBOS, HONEY AND VANILLA EASTER CAKE WITH CREAM-CHEESE ICING PAGE 55 ZERILDA “Easter lunch is the perfect time to bond with family or friends, gathered around the table laughing, and searching for Easter eggs. This menu combines some old favourites and South African flavours, giving a new twist to old traditions.” comfort food BOILED EGGS WITH ROOIBOS-INFUSED TROUT PAGE 51 SEARED LAMB NOISETTES WITH HARISSA JUS, ASPARAGUS AND COURGETTE PURÉE, AND SMOKED MASHED POTATO PAGE 87 HAZELNUT CHOCOLATE TORTE WITH DARK CHOCOLATE GANACHE ICING PAGE 73 ANDREA “What I particularly love about this menu is that it incorporates some of my favourite ingredients in dishes with interesting twists... for instance,…

1 IN THE LONG RUN Baluchi Table Runner 170 x 33cm, R179,99, mrphome.com 2 DISHING OUT Le Creuset 31cm Signature Oval Casserole in Ocean, R3 750, lecreuset.co.za 3 CHOP CHOP Blue PingPong Chopsticks, R149,95, pylones.co.za 4 BOWLED OVER Scalloped Ramekin 7 x 6cm in Blue, R34, boardmans.co.za 5 SO JUICY 50s Style Mint Retro Citrus Juicer, R2 199, smeg.co.za 6 DESSERTED Combined Transfer Porcelain Dessert Set, R120 – R199, zarahome.com/za 7 IN STORE Hailo Matte Mint Storage Container, from R389, yuppiechef.com 8 TAKE THE PLUNGE Eetrite 1L Coffee Plunger in Teal, R229, takealot.com 9 YOU’VE BEEN SERVED Asian Rectangular Bread Platter in Aqua, R350, woolworths.co.za 10 D-SQUARED Raised Square Design Tumbler in Light Blue, R89,90, zarahome.com/za 11 TEA TIME Eetrite 700ml Tetsubin Tea Infuser in Ocean Green, R399, takealot.com 12…

BACK TO BASICS Take a quirky shopping venue. Add a bit of moonlight, a sprinkling of live music, some eye-catching design and a dash of delicious food. It’s a recipe for a night out of the ordinary, says Lisa Witepski . STANDOUT FEATURES Outstanding variety In addition to the market vendors, visitors are also able to browse 27 Boxes’ stores, which stay open for the occasion. That means meandering through a treasure trove of shops carrying gorgeous ceramics, magpie jewellery, one-of-a-kind clothing and South African art. Absolutely artisanal One of the most noteworthy features of the market is its handmade feel. Nothing here has been mass produced; it’s all about giving makers a platform for celebrating their craft. Gorgeous surrounds 27 Boxes• indigenous garden and outdoor-oriented ambiance places it in…

KURO-BŌ ACTIVATED CHARCOAL Ditch plastic water bottles in favour of a recycled glass water dispenser in which you place activated charcoal sticks. The charcoal is said to work by actively purifying tap water through the absorption of toxins, at the same time enriching the water with minerals and balancing the pH level. ECOFFEE CUP Can’t live without your morning takeaway coffee? The Ecoffee Cup is a reusable takeaway option made with organic bamboo fibre and non-GMO cornstarch. Meaning you can take it to your local coffee shop to get filled. Same pleasure, no plastic guilt. FRESH BAG BREAD BAG No longer do you have to smother your freshly baked bread in non-breathable plastic. Take it home in Fresh Bag, a reusable bread bag made from ecofriendly, unbleached calico fabric. SPAZA…

TAKE A CRACK AT WINNING THIS… One lucky reader will win a case (12 bottles) of the newly released Seriously Cool Chenin Blanc 2017 from Waterkloof, valued at R1 140. Win tickets to the Pinotage and Biltong Festival, as well as a case of wine! Love both biltong and pinotage? Here’s your chance to indulge. We’re giving away a set of tickets worth R460 to the Pinotage and Biltong Festival on 15 April, as well as a case (12 bottles) of Perdeberg Pinotage, worth R500. To enter, email your full name, postal address and ID number with Festival in the subject line to foodhome@caxton.co.za by 15 April 2018. Competition is open only to South African residents who are 18 years or older.…

“AS THE FIRST AND ONLY BEAN-TO-BAR COMPANY IN SOUTH AFRICA, AFRIKOA PRODUCES CHOCOLATE MADE FROM COCOA SOURCED DIRECTLY FROM AFRICAN FARMERS.” ANTONINO ALLEGRA Nine years ago, when pastry chef Antonino Allegra arrived in SA, he was “frustrated by the quality of chocolate available”, and decided to start making his own. As an Italian, Antonino couldn’t understand why Belgian and Swiss chocolates garnered global praise, when most of the cocoa beans used come from Africa. It was after meeting cocoa farmers in Tanzania that he realised he wanted to make a chocolate that showed off their amazing cocoa beans and was proudly African, considering two thirds of the world’s cocoa come from the continent. In August 2016, Antonino launched Afrikoa. “As the first and only bean-to-bar company in South Africa, Afrikoa…

DEEP-FRIED HERB MATZO BALLS WITH TAHINI SAUCE Matzo (also known as matzah) is unleavened bread that symbolises the Israelites’ exodus from Egypt. Leaving Egypt in a rush, there was no time to allow the bread dough to rise, and so the Israelites baked what they had. Consuming matzo teaches humility and appreciating one’s freedom Makes 20 – 22 A LITTLE EFFORT 40 mins + 30 mins, to rest WHAT YOU NEED FILLING 4 eggs 60ml (¼ cup) cold water/soda water 60ml (¼ cup) olive oil/schmaltz (rendered chicken fat) 120g (1 cup) matzo meal 15ml (1 tbsp) fresh flat-leaf parsley, chopped 10ml (2 tsp) fresh chives, chopped 2,5ml (½ tsp) celery salt 1,25ml (¼ tsp) garlic powder 2L (8 cups) chicken stock COATING 2 eggs 30g matzo meal 30g ground almonds…

“We started off knowing nothing about the hospitality industry," says Catharine Classen, owner of The Gorge Private Game Lodge & Spa, an award-winning boutique hotel sited on the clifftop of Oribi Gorge in southern KZN. Her partner, lodge manager Mike Cross adds, "People thought we were crazy." “We knew only that the lodge had to be five-star,” Catharina smiles. To that end, she and Mike visited numerous premium establishments to discover what they liked and didn’t like. We’re chatting over drinks at the Pool Deck Bistro, which boasts mesmerising views across a dramatic ravine. A female bushbuck browses in the garden next to the spa. She slips away when two guests stroll out from that therapeutic utopia. They look super-relaxed, as if they’re walking on air. I can hardly wait…

MACADAMIA, CHOCOLATE AND VANILLA POTS Makes 4 small portions EASY 15 mins + 1 hr, to chill WHAT YOU NEED 1 x 250g tub plain, smooth, fat-free cottage cheese 165g macadamia nut butter 10ml (2 tsp) vanilla essence 50g xylitol 50g cocoa powder small pinch salt mixed frozen berries, to serve HOW TO DO IT 1 Place all of the ingredients, except the frozen berries, in a blender and blitz until smooth, about 3 minutes. Divide the mixture among 4 ramekins or small bowls, cover each with cling film and refrigerate, at least 1 hour, but up to 3 days. 2 To serve, top the pots with slightly defrosted mixed berries and enjoy. HOT CROSS BUN BANANA BREAD Makes 1 standard loaf (about 15 slices) EASY 1 hr 30 mins…

“SEE THE WORLD THROUGH THE EYES OF YOUR INNER CHILD. THE EYES THAT SPARKLE IN AWE AND AMAZEMENT AS THEY SEE LOVE, MAGIC AND MYSTERY IN THE MOST ORDINARY THINGS.”– HENNA SOHAIL As each Easter holiday has arrived during the last few years, there’s an internal confrontation by the grown-up me to my inner child. It goes a little something like this: “Look, isn’t it about time you’re able to walk on when you lay eyes on speckled eggs, a crouching bunny with a bow around its neck or fluffy chick with earnest eyes?” Several oohs and aahs later, the above-mentioned items nestle cosily in my trolley. And just to prove the fact that the mind is a complex thing – or that my journey to maturity is perhaps a…

“WHAT DO YOU MEAN HE DON’T EAT NO MEAT? OH, THAT’S OKAY – I MAKE LAMB. ― ANDREA MARTIN AS AUNT VOULA IN THE MOVIE, MY BIG FAT GREEK WEDDING” MIDDLE EASTERN SPICED SLOW-ROASTED LAMB SHANKS Serves 4 – 6 EASY 45 mins + 5 hrs, to slow-roast WHAT YOU NEED LAMB SHANKS 6 lamb shanks 1 onion, peeled and sliced 5 garlic cloves, peeled and minced 15ml (1 tbsp) cumin seeds 15ml (1 tbsp) coriander seeds 2,5ml (½ tsp) chilli flakes 125ml (½ cup) red wine 125ml (½ cup) water 2 x 400g tins chopped tomatoes salt and freshly ground black pepper, to taste mint leaves, to garnish pomegranate rubies, to garnish HOW TO DO IT 1 For the lamb shanks, preheat the oven to 160°C. Place the lamb…

Made at Home – The food I cook for the people I love by Giorgio Locatelli (Harper Collins Publishers, R579) Acclaimed chef and restaurateur, Giorgio Locatelli shares the food he cooks for the people he loves in his third, beautiful recipe book. This is the kind of foodie work that, if you’re like me, can be read as happily as you would a novel or autobiography: Giorgio’s introductions to his recipes are stories in their own right, and reading them takes you into his wonderfully nostalgic memories from throughout his life and the places he calls, and has called, “home”. The book’s aesthetic is a refreshing change from the cloyingly sweet-pretty cookbooks of yesteryear – the design is contemporary and has a masculine feel that is particularly easy on the…

Easter takes centre stage on our website this April, so get ready for some of our favourite holiday bakes and roasts that the whole family will enjoy. Also look out for an eggcellent video series in partnership with Chef Knows Best (chefknowsbest.co.za). Sharpen your knife skills and learn how to make a basic white sauce. We also show you how to make the perfect roast chicken for an Easter lunch gathering. P.S. Did you know we have a Second Helpings YouTube channel? We share all of our mouth-watering videos on Second Helpings by Food & Home Entertaining . You loved... THIS FABULOUS RECIPE ON OUR WEBSITE It’s time for some hot cross fun! Try your hand at this utterly indulgent and absolutely perfect hot cross bundt cake. PINTEREST.COM/FOODANDHOMEMAG FACEBOOK.COM/FOODANDHOMEENTERTAININGMAGAZINESA TWITTER.COM/FHEMAG…

“FOOD IS A BASIC HUMAN NEED BUT MEALS ARE ALSO A WAY TO SPREAD LOVE AND LAUGHTER.” Kids Haven (KH) has been providing vulnerable children with a place to call home for over 25 years. Many such young people have histories of homelessness, neglect, abuse and trauma. KH has come a long way from its humble 1992 beginnings in a derelict Benoni hospital building. Currently, there are 170 children staying at either the KH “village” with six, family-style group homes or at the organisation’s CBD shelter. Food is a key component of nutritional, social, educational and emotional care at KH. Susan Daly, the charity’s Fundraising Manager, says: “Food is a basic human need but meals are also a way to spread love and laughter. We incorporate growing, cooking and sharing…

“Using concrete eggs adds more depth and authentic structure to the wine, without allowing it to go flabby. Wines stay linear, dense and tight. It’s finer stitching,” says winemaker, Eben Sadie. Eben was one of the first local producers to introduce concrete eggs and amphorae to his winemaking. “When using new wood, you’re adding artificial tannin (tannin that comes from a tree), whereas employing the use of concrete eggs forces the wine to rely on its own integrity. These vessels also impart a lot less oxygen than barrels, which slows things down, and the linearity of the wine shows.” The Sadie Family’s wines are some of our country’s most lauded and are recognised as leaders in the South African wine revolution, by simply making wines from old vine sites and…

And then the wine industry found him... In 2006, Yogi was approached by winemaker, Duncan Savage (of Cape Point Vineyards at the time) to craft him an amphora for a wine project. Yogi jumped at the chance. No other local winemaker had tried something like this before. “After the wine spent a year in the amphora, we got good results and started making more. They progressively got bigger and bigger.” Next was Eben Sadie (of Sadie Family Wines), who had borrowed one of Duncan’s pots and was equally pleased with the result. From there, the word spread, and today Yogi’s amphorae can be found in some of the Cape’s most celebrated cellars, among them Alheit, Haskell, Avondale, Gabriëlskloof and Catherine Marshall. The smallest amphora he makes is 80L, while the…

CARAMELISED ONION AND TOMATO NAAN PIZZA red onions, naan, tomatoes, mozzarella Serves 2 EASY 30 mins Place 2 peeled, halved and sliced red onions and 1 peeled and minced garlic clove (optional) in a frying pan over medium-low heat with a glug of oil. Allow the onions to caramelise, stirring often, about 20 – 30 minutes. Preheat the oven to 180°C. Line a baking sheet with baking paper and place 2 store-bought naan breads on the baking sheet. Slice 4 tomatoes, arrange the tomato slices on the naan and top each naan bread with 100g grated mozzarella. Place in the preheated oven, about 10 minutes, remove from oven and spoon the caramelised onions atop the pizzas. Return to the oven, 2 minutes. Season with salt and freshly ground black pepper…

FROZEN CHEESECAKE LOLLIES Baked cheesecake slices on a stick, frozen and drizzled with chocolate and sweeties, are taking social media by storm! They’re so easy to make – particularly if you use your favourite bakery-bought cheesecake Makes EASY 15 mins + 4 hrs, to freeze WHAT YOU NEED 1 bakery-bought baked cheesecake (or visit foodandhome.co.za  for 5 of our favourite cheesecake recipes) 1 x 80g slab milk chocolate, finely chopped 1 x 125g packet speckled eggs, roughly chopped HOW TO DO IT 1 Using a sharp knife dipped in boiling water to aid slicing, cut your cheesecake into small wedges. Carefully insert a wooden lolly stick into the larger end of the wedge, then place the wedge in a freezerproof dish that will fit into the freezer. Repeat…

what you need paper bag/gift bag (with stiff handles if you plan to use the bag’s handles for your basket handles) scissors tape measure pencil ruler mini clothes pegs hot glue gun twigs, assorted greenery and ribbons, to decorate Easter eggs, to fill how to do it... STEP ONE Cut vertically down one corner of the bag and fold it out flat on a work surface, removing the bottom section of the bag as well. If you’re using the handles of the paper bag/gift bag for your basket, detach and set the handles aside for later use. STEP TWO Measuring horizontally, find out the length of the bag and divide this number by 18, as you will need 18 strips to weave one basket – our bag was 80cm across,…

Having grown up in an Italian household, I love a home that’s full – full of people, voices, music, aromas and, of course, food. And this is exactly what I find as I walk into the Joburgbased home of Vicky Crease, owner of Vicky Crease Catering + Events. “That’s what I always wanted for my home,” says my host. “I wanted it to be warm, inviting and generous, because that’s how I live my life.” As Mediterraneans tend to do, we find common ground in our heritage and soon Vicky is waxing lyrical about her motherland. “So much of my life and my cooking is inspired by Greece,” she enthuses. “We have a family home on the island of Serifos, and it’s honestly our happy place.” By “we”, she means…

Matcha is a vivid green powdered tea made of green-tea leaves grown in the shade to protect them from direct sunlight – this reduces the speed of photosynthesis in the tea leaves and results in higher levels of an amino acid called L-theanine. L-theanine is thought to promote a state of calm. After the tea leaves are hand-picked, de-veined and de-stemmed, they are stone-ground to produce the delicate, fine powder. It can take up to one hour to grind just 30g of matcha. Matcha has been used in Japanese tea ceremonies for 800 years. The tea is used by monks to centre themselves during meditation. More recently, matcha has been used in traditional Japanese sweets (called wagashi), ice cream and baked goods. try these... • MATCHA FROZEN YOGHURT. Sweeten plain…

SPICY YOGHURT AND MANGO DIP Makes 375ml (1½ cups) EASY 20 mins WHAT YOU NEED 30ml (2 tbsp) olive oil 1 shallot/small onion, finely chopped 5ml (1 tsp) garlic, chopped 5ml (1 tsp) fresh ginger, finely grated 5ml (1 tsp) medium curry powder 1 small mango/papaya/pineapple, peeled and cut into 1cm cubes ½ red onion, finely chopped 15ml (1 tbsp) fresh coriander, chopped 260g (1 cup) Clover Bliss Double Cream Plain yoghurt naan bread, lightly toasted and sprinkled with mixed seeds, to serve HOW TO DO IT 1 Heat the olive oil in a frying pan over medium heat. Fry the chopped shallot/small onion with the garlic, ginger and curry powder, 2 minutes, and set aside to cool. 2 Combine the mango/papaya/ pineapple cubes, onion and coriander in a small…

revived AND INSPIRED It’s December 2016 and I am mentally ill, fatigued, underweight, unmotivated and at a loss. This is not exactly how I envisaged my life just one year earlier, when I decided to adopt a conscious, vegan lifestyle that held the promise of vibrancy and immaculate health. Overwhelmed by the stress that accompanies an Honours Degree and a lack of vegan meal inspiration, I succumbed to under-nourishing myself and my spirits fell to record lows… Fast-forward to October 2017 when a tiny flame flickered within me, awaiting something to restore it back to the colossal bonfire of exuberance it once was. After an informative talk at Wellness Warehouse, I made my way to Woolies and was dazzled by the cover of the November 2017 issue of F&HE –…

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,…

KIT OUT YOUR KITCHEN We love Italtile’s latest range of miniature mosaics in the form of bevelled subway tiles. Each piece measures a mini 95 x 45mm, half the size of the standard, traditional subway tile. To make tiling easy, the tiles are placed on a mesh sheet that is simple to install. The range consists of five glossy colours, including trendy Mint and Latte, as well as the traditional Black, White and Cappuccino, for R59,90 per sheet (294 x 288mm). Talk about added gloss to your favourite space in your home! For more information, visit italtile.co.za. HAPPINESS IN A JAR We simply can’t resist dipping our spoons into Woolies’ Spiced Creamed Honey, R99,99 for a 340g jar. Made with local and badger-friendly honey with a hint of nutmeg and…

25 – 29 APRIL JOHANNESBURG With 2018 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. Taking place at St David's Marist Inanda in Sandton, make sure you don’t miss this latest exciting showcase of proudly South African innovation and creative inspiration. Tickets are R60 pp at plankton.mobi and R90 at the entrance – this includes a limited edition KAMERS/ Makers shopper bag and magazine. Multiple entry tickets and group discounts are available. Students and pensioners are R60 pp at the entrance. Under 18s admitted free of charge. 26 APRIL – 1 MAY PRETORIA “Where good food, friends and decor meet” is the motto of the KIES | tierlantynkies…

Dr Jacques Visser – veterinary surgeon at Oaklands Vet in Joburg ( oaklandsvet.co.za ) – walks us through the vital steps in training and caring for a puppy or kitten. The energy that a new pet brings to a home is wonderful! Like all things in life, doing something well requires practice – and it’s the same for a young little animal. Cats prefer a specific routine to training per se: have a litter box ready where the kitten is going to live, allowing them outdoors only under supervision in the beginning. Make food available in a specific place with fresh water, and engage in lots of cuddling. If a cat is used to being handled from a young age, it is easier to treat them if they…

I AM A STORYTELLER, A BRAND CURATOR, A BLOGGER AND A DIGITAL INFLUENCER. I wear many hats but the most important are daughter, mother and wife. Together with my husband and four children, we live in Houghton, Johannesburg. I grew up in a home where fresh food was always the focus. Even though I no longer live near my parents, the thought of my mom’s food is an acute image-maker. I've always found that food is a wonderful thing to remember people by. MY PROFICIENCY IN THE KITCHEN IS JUDGED BY FOUR LITTLE MOUTHS: my son, Sa'eed, who is 8, my daughter, Tahani, who is 6, and my twin boys, Issa and Ishaaq, who are just 4 years old. They are my biggest supporters and critics of what I cook.…

“The only things dressed are our salads’’ proclaims a sign over a fridge stocking salads in jars at Nude Foods, South Africa’s first plastic-free grocery store. Having recently opened on Constitution Street in Cape Town, Nude Foods is located in what used to be an old parking garage. The interior of the store has been tastefully done and the bare concrete floors and brick walls echo the store’s reduce and reuse philosophy. A white plastic bottle chandelier designed by artist Heath Nash not only completes the look, but also sends this message home. Aiming to make living a waste-free life a breeze, Nude Foods sells non-GMO whole foods as well as “earth-friendly” body and household products, sold by weight. Owners, and long-time friends, Sherene Kingma and Paul Rubin are a…

14 – 15 APRIL PAARL Pinotage and Biltong Festival. Expect 18 wineries offering nearly 50 different pinotages to try. Many of these wines are to be paired with specific biltong flavours. There will be food trucks on site, offering everything from oysters to pizza. The dress code is “purple and white”. Tickets are R200 per person, available through plankton.mobi and computicket.com; R230 at the gate. 27 – 28 APRIL PRETORIA Fijnwyn Wine & Food Festival. Head to Shokran in Tierpoort for a day spent with family and friends amid pecan nut and almond orchards. This beautiful farm and events venue will play host to a number of boutique wine estates, food stalls, music artists and kiddies’ entertainment facilities. Tickets are R160 per person via itickets.co.za and include wine tasting. 27…

“EVERY DAY IS A NEW OPPORTUNITY FOR LEARNING AND IMPROVING, BUT THAT IS THE CHALLENGE AND THE JOY OF IT ALL.” FIELD OF DREAMS I was born in the village of Lobatla, which is just outside Zeerust. When I was a little boy, I would go out with my friends into the fields. It was in those fields that I first got a taste for good quality, fresh ingredients. Mostly, we would set traps to catch rabbits or use our slingshots to get birds, but every now and then we would be more ambitious. On such occasions, all the boys in the village would take their dogs and go hunting for bigger animals like buck. My dog was called Sarie and she was a beauty. We worked as a team.…

did you know? In 2014, the European Union granted South African Rooibos, along with Honeybush, the coveted Geographical Indicator status, meaning that only South Africa has the naming rights to these proudly indigenous herbal teas. Thus, just like Champagne is to France and Port to Portugal, Rooibos and Honeybush are to SA. STUFFED BOILED EGGS WITH ROOIBOS-INFUSED TROUT Serves 5 as a canapé EASY 25 mins WHAT YOU NEED 1,2L boiling water 2 Rooibos teabags 1 onion, peeled and roughly chopped 2 garlic cloves, peeled and roughly chopped 1 fennel bulb, roughly chopped zest of 1 lemon 5ml (1 tsp) salt 100g lightly smoked trout 5 extra-large eggs 15ml (1 tbsp) fresh jalapeño chilli, chopped 60g cream cheese, at room temperature 1 handful fresh dill, chopped + extra, to sprinkle…

SCHOOL-NIGHT DINNERS Carrot and pea fritters Beef and bean hotpot Mushroom and pesto gnocchi Pan-roasted sweet potato, sage and peach salad IT'S THE WEEKEND, BABY! Lemon and rosemary roast chicken with chorizo stuffing Giant gooey Easter egg cookie 12-Hour proved cinnamon morning buns CARROT AND PEA FRITTERS Serves 4 EASY 30 mins WHAT YOU NEED 3 carrots, peeled and grated 200g frozen peas, defrosted and lightly crushed with a fork 60g buckwheat flour (or substitute with cake flour) 60g cake flour 3 large eggs, whisked salt and freshly ground black pepper, to taste canola oil, to fry 250g crispy-fried streaky bacon, to serve veggies/salad of your choice, to serve HOW TO DO IT 1 In a medium mixing bowl, combine all of the ingredients, except for the crispy-fried bacon and…

I first walked through the doors of La Boqueria, past the impressive mural of the bailaora (meaning flamenco dancer), in its debut month of May 2017 one late afternoon, the winter sun washing the restaurant in pure gold, lending a special touch of warmth and something different… And it is here where the essence of it all lies: being unique, innovative and trendsetting. When you meet the six dynamic men who thought out the concept of bringing market-style street fare to sit-down diners, there are no question marks around the reason for La Boqueria being the talk of the town. At the head of this table sits Warren Murley, General Manager. Warren has worked in the restaurant industry for more than 20 years. He has a passion for the kitchen…

1 The name “Easter” is widely believed to be derived from which Anglo-Saxon goddess, whose symbols were the egg and the rabbit? 2 Where are the majority of the world’s cocoa beans grown today? 3 Which world-renowned carbonated beverage was marketed in the 1880s as a headache remedy tonic? 4 What is the name of a Bloody Mary cocktail made with gin instead of vodka? 5 On which vegetable did ancient Egyptians place their right hand when taking an oath? 6 In 1997, American physician Steven Bratman, M.D. proposed this term for a condition characterised by an excessive preoccupation with eating healthy food. 7 What is the most widely eaten fish globally? 8 Which fruit contains edible seeds called arils? 9 What is the literal meaning of the Italian word…

I’M OBSESSED WITH… Espresso cups! I have a collection and am always looking to add to it. These ones are from Pylones and Le Creuset, respectively. HOW DO I LIKE MY EGGS? Poached, placed atop crispy bacon and covered in hollandaise sauce. I ABSOLUTELY CHERISH... My signed copy of Marco Pierre White’s White Heat 25 . I had the privilege of sitting down with Marco for a coffee and having a conversation around food and life. This book will always be a reminder of that incredible experience. I CANNOT LIVE WITHOUT My iPhone. The truth is all my photographs are shot and edited on it. JOBURG’S FINEST DINING SPACE I was able to not only watch Marble come to life but also evolve into what it is today, and I…