Innholdsfortegnelse for May 2018 i Food & Home Entertaining

SMOKED SALMON CROSTINI Serves 8 – 10 EASY 20 mins WHAT YOU NEED 1 large baguette, sliced and buttered 250g SPAR Cultured Cream Crème Fraîche 15ml (1 tbsp) SPAR Lemon Juice 5ml (1 tsp) SPAR Horseradish Sauce 5ml (1 tsp) fresh dill, finely chopped SPAR Himalayan Salt, to season 100g SPAR Norwegian Smoked Salmon, sliced into ribbons fresh dill, to garnish capers, to garnish SPAR Black Peppercorns, to season HOW TO DO IT 1 Preheat the oven to 180°C. Place the buttered baguette slices on a baking sheet. Bake until golden and crisp, about 8 minutes. 2 Combine the crème fraÎche, lemon juice, horseradish sauce and dill in a bowl, and season with salt. 3 Spread heaped tablespoons of the crème fraîche mixture over the crostini, and top with salmon…

Wow! The highlight of my month is getting Food & Home Entertaining. I make myself a cup of coffee and it’s “me time”. Each month I think this is the best one ever, and each month I learn so much more. And thanks to you, my friends think I’m a super cook. I’m so grateful to you for helping me throughout the year. In your March 2018 issue, the Weekly Menu (“7 days, 7 dishes”) was amazing because it helped me plan my meals better. It’s always great to buy a quality magazine that keeps getting better. Keep it up!…

“MY FAVO[U]RITE VEGETABLE IS THE MARSHMALLOW.” JIM GAFFIGAN CHOCOLATE AND HAZELNUT S’MORES A decadent, playful dessert for any occasion! Instead of toasting your marshmallows under the grill, you could also toast them over the coals of a braai before you sandwich them between home-made cookies with dollops of chocolate-hazelnut spread Makes about 5 large s’mores EASY 1 hr WHAT YOU NEED SALTED CHOCOLATE CHUNK COOKIES 225g butter, cubed (at room temperature) 105g white sugar 60ml (4 tbsp) coconut sugar 5ml (1 tsp) vanilla essence 290g cake flour 170g dark chocolate, roughly chopped into small chunks sea salt flakes, to sprinkle giant white marshmallows (find at woolworths.co.za ) chocolate-hazelnut spread HOW TO DO IT 1 For the salted chocolate chunk cookies, place the butter, white and coconut sugars…

1 TIME KEEPER Bodum Bistro 4 Minute Timer in Lime Green, R68, bankskitchenboutique.co.za 2 THE SEPARATOR Green Frog Peleg Egg Yolk Separator, R112,45, pylones.co.za 3 A BASKET CASE Joseph Joseph Lotus Steamer Basket in Green, R349, yuppiechef.com 4 HOLD ON TIGHT! OXO Good Grips Handheld Spiralizer in Green, R254,85, bankskitchenboutique.co.za 5 FRENCH FLAIR Laguiole by André Verdier Bread Knife in Lime Green, R289,95 (single knife in a wooden box), premierhomeware.co.za 6 SET A DATE Joseph Joseph Dial Food Storage Containers with Datable Lid in Green (set of five), R1 250, woolworths.co.za 7 SELF-HELP Lechuza Puro Color 20 Self-Watering Table Planter in Lime Green, R275, takealot.com 8 PLATE UP Le Creuset Large Sushi Plate in Wasabi (30 x 11cm), R216, lecreuset.co.za 9 GREEN WITH ENVY KitchenAid Artisan Stand Mixer in Apple…

URBAN STREET CULTURE MEETS INNER-CITY VIBE Looking for a hub where food, art, fashion, design and music merge, and where the kids can also play? Market @ The Sheds at 012 Central in Pretoria is it. Around the corner from the State Theatre, this industrial urban venue is transformed into a shopper and foodie haven that could easily become an all-day outing, and as Kamanee Govender recently discovered, it’s more than just a market – it’s an event that takes place on the last Saturday of every month. GETTING THERE As with other markets, it’s bustling, so turning up early helps you nab a good seat and parking. It’s worth noting that opening time is at 11am, yet there’s plenty to be enjoyed throughout the day until the 6pm closing…

Dr Jacques Visser – veterinary surgeon at Oaklands Vet in Joburg ( oaklandsvet.co.za ) – salutes the noble roles of service dogs and tells us a little bit about the canines that work in different sectors. There are many kinds of working dogs and the food that they require is mostly higher in quality and can be fed as only kibbles, a raw diet in some instances or a combination of food. As these dogs endure demanding physical labour, sometimes for long hours, they need a higher calorie intake. Whichever sector they work in, skilled service canines are very important in ensuring the safety of everyday life for us, so it is important that we salute and respect their hard work! GUIDE DOGS FOR BLIND PEOPLE Dogs have…

James Copeland’s journey into distilling rum began with a simple question: Why, despite 200 years of sugar-cane cultivation, is there no culture of producing and enjoying rum in South Africa? This question niggled him as he stood amid the lush sugar-cane fields of Mauritius, sipping the award-wining rums of the island’s Rhumerie de Chamarel. Rum had long been a personal passion for James, an electronic musician who has spent years playing at international gigs and festivals. “Through my travels I was exposed to great rum from around the world, but in SA, until very recently, you couldn’t get any good rum.” A belated honeymoon with his wife Malu, their time in Mauritius would also spark something of a career change for James. “I was at a point in my life…

19 MAY (CAPE TOWN) & 1 JUNE (JOBURG) Cabernet Franc is a rising star in the South African Winelands, and the 2018 Cabernet Franc Carnival is the ultimate showcase of the variety. On 19 May, the Carnival takes place at Avontuur Estate between Stellenbosch and Somerset West; and on 1 June, the winemakers head to the Wanderers Club in Joburg with their wares. At both events, visitors can taste and buy the wines directly from the wineries. There are interactive, tutored tastings (for an extra fee of R100) to take part in the 2018 Cab Franc Challenge Top 6. Tickets are R250 per person via plankton.mobi and include the tastings, a R50 discount coupon to spend on food, as well as a tasting glass. 26 MAY FRANSCHHOEK The Shiraz &…

CHICKEN, CAULIFLOWER AND PEANUT-BUTTER CURRY Serves 4 EASY 40 mins WHAT YOU NEED 30ml (2 tbsp) avocado oil 4 chicken thighs, skinless 4 chicken drumsticks, skinless 6 spring onions, sliced 2 garlic cloves, peeled and crushed 30ml (2 tbsp) green curry paste 125g (½ cup) smooth peanut butter seeded fresh chillies, to taste (optional) 1 x 400ml tin coconut milk 375ml (1½ cups) chicken stock 2 sticks lemongrass 500g broccoli fresh lemon, to squeeze handful fresh thyme leaves chargrilled naan bread, to serve HOW TO DO IT 1 Place the oil in a large, deep frying pan over medium-high heat. Fry the chicken, about 10 minutes or until golden. Add the spring onions and garlic, and fry, about 1 minute. Add the green curry paste, peanut butter and chillies, if…

SCHOOL-NIGHT DINNERS Melanzane shakshuka Thai fishcakes with a fennel salad Quesadillas with hummus, minted peas and avocado Chicken, caper and apricot bake ITʼS THE WEEKEND, BABY! Beef ragu with pasta and gremolata Pork banger and cannellini-bean bake Granadilla and gin cocktail Blueberry ice-cream sandwiches MELANZANE SHAKSHUKA Serves 4 – 6 EASY 1 hr WHAT YOU NEED 1kg cherry tomatoes 100ml olive oil 2 cloves garlic, peeled and chopped 1 – 2 red chillies, seeded and chopped handful fresh basil + extra, to serve 3 medium-sized aubergines 250ml (1 cup) canola oil, to fry 6 extra-large eggs 100g Parmesan, grated HOW TO DO IT 1 Set aside 200g cherry tomatoes. Place the remaining tomatoes in a saucepan with the olive oil, garlic, chilli and fresh basil. Cover with a lid and…

In the world of fine dining, there’s a certain pressure that comes with an open kitchen. The clatter of a dropped pot will reverberate through the restaurant; a messy mise en place is there for all to see; and chefs are under pressure to keep their cool. “Yes, I can’t throw things about anymore,” jokes Michael Deg, the new head chef at Cavalli Restaurant on Cavalli Wine and Stud Farm outside Stellenbosch. “But seriously, it’s fantastic having the open kitchen, as guests come up and have a chat or thank us on the way out.” As kitchens go, it’s certainly impressive; a spacious new home for Michael and a far cry from the (now closed) Christina Martin School of Food & Wine in Durban, where he graduated at the end…

1 Ancient Greeks believed that the goddess Athena gave what to Athens before it spread to the rest of Greece? 2 Albumen and glair (or glaire) are less commonly known terms for what? 3 The ancestral home of the Chardonnay grape is in… 4 In classic French cuisine, an almond-flavoured sweet pastry cream is known as what? 5 The fear of getting peanut butter stuck to the roof of your mouth is called… 6 What was the first fruit to be consumed on the moon? 7 Which product is used in baking, household cleaning and to reduce the acidity levels of foods? 8 Which famous American film director said: “If your mother cooks Italian food, why should you go to a restaurant?” 9 Papain, a widely used ingredient in commercial…

Tamari is a dark, salty Japanese sauce made from fermented soya beans. Sounds like soya sauce? Not quite, because while both soya sauce and tamari are by-products of fermented soya beans, there are a few major differences between the two. Soya sauce and its many forms are of Chinese origin, and tamari is specifically a Japanese version. Then there’s also the presence of wheat: soya sauce is made with wheat and tamari is made with little to no wheat, making it a great substitute if you’re not able to eat gluten (this differs from brand to brand, so check the label). Even the way the sauces are made differs – soya sauce is the liquid that is pressed out of a brewed and fermented mixture of soya beans, wheat and…

Winter is well on its way, but the month of May has always been reminiscent of flowers for me… perhaps because my precious late dad was born in May and he so loved roses; and also because one of my favourite TV series when I was a teenager was The Darling Buds of May, starring a young and exquisite Catherine Zeta-Jones in the bloom of her youth. Another reason I think of it as a month of vitality and rebirth is because May was named for Maia, the Greek goddess of fertility. With this in mind, the F&HE team and our talented contributors have worked hard on delivering an issue that we hope will provide an effective antidote for the winter blues, along with hard-to-ignore inspiration for Mother’s Day spoils……

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,…

TOP OF THE TOPPINGS Knorr is shaking things up with its latest salad dressing, Balsamic & Pineapple – its flavour burst of fresh, tropical pineapple is perfectly balanced by the sweet, crispy and slightly tart flavour of balsamic vinegar. Perfect for drizzling over a green salad or grilled chicken breast, it also pairs well with fruity salad additions like strawberries, raspberries and blueberries. Knorr Balsamic & Pineapple, R27,99 for 340ml, is available at major retailers nationwide. For more info, visit knorrwhatsfordinner.co.za. POWER BITES Sarah Graham’s Nourishing Power Balls really do pack a punch. Loaded with goodness, they are 100% gluten-, dairy- and refined sugar free. Using natural, nourishing ingredients, the Nourish Power Balls come in an individual wrapper with one, R19 for 35g, and a shipper box packed with 15,…

This May, we’re paying tribute to Mom in all her glory! Look out for an array of irresistible cakes, bakes and makes that are perfect for a Mother’s Day feast. We’re also embracing the colder weather and indulging in heart-warming, season-appropriate dishes. Visit us online as we share our favourite soups for winter, as well as a collection of our best curries, perfect for those nights in. And don’t miss out on the fabulous prizes up for grabs! You loved... THIS FABULOUS RECIPE ON OUR WEBSITE How can you go wrong when the two primary ingredients are universally adored? Chocolate-coffee cake is the perfect dessert or afternoon teatime treat, full of flavour and deliciously moist. PINTEREST.COM/FOODANDHOMEMAG FACEBOOK.COM/FOODANDHOMEENTERTAININGMAGAZINESA TWITTER.COM/FHEMAG INSTAGRAM.COM/FOODANDHOMESA…

Life Choices is a registered non-profit organisation offering free and confidential counselling services for women and girls experiencing unplanned and/or crisis pregnancies. The Benoni-based charity offers clients impartial information on all available options. Emotional and educational support is then provided, regardless of the decisions made. For those who choose to continue with their pregnancies, there are free weekly antenatal and postnatal classes. These programmes go some way in filling the gap between the well-intentioned but often unrealistic advice offered in many of the printed pregnancy manuals and the harsh reality of many South African lives. Founder of Life Choices, Lauren Jee explains: “Ours is a complicated country and a lot of the information available to pregnant women fails to fully recognise how hard life can be. Many books and pamphlets…

SHAKER Itʼs well worth the effort to own a good shaker. Armed with some simple syrup and a lemon or lime, you can traverse time and place through your liquor cabinet – even inventing your own unique creations once you have a few basic cocktail ratios down. Shaken cocktails tend to suffer when you try to double up and make more than one at a time due to the ice-to-ingredient ratio. Single servings shaken to order are always recommended, as the melting ice acts as a component in the drink too. CITRUS PRESS With rum, limes are never far away, so it helps to have a lime squeezer handy. If not, a citrus reamer or even the tines of a fork will do to juice the little guys. For big…

FILLED BRIOCHE DOUGHNUTS Using brioche dough to make doughnuts produces something a little different from the traditional – the result is buttery, flakier morsels that are deliciously rich and decadent Makes about 25 A LITTLE EFFORT 20 mins + 2 hrs, to prove WHAT YOU NEED 500g cake flour + extra, to roll 60g white sugar 7,5ml (1½ tsp) sea salt flakes 10g (1 tbsp) instant dry yeast 220g butter, softened and cubed 80ml (⅓ cup) milk 40ml (8 tsp) water 2 eggs, lightly beaten canola oil, to deep-fry 350g (1¼ cups) Nutella spread 150g (⅔ cup) castor sugar HOW TO DO IT 1 This dough can be made by hand, but it’s much easier using a free-standing electric mixer. Place the cake flour, white sugar, sea salt flakes, instant…

SCONES WITH FLORAL BUTTERS Makes 10 EASY 1 hr WHAT YOU NEED SCONES 700g cake flour 70g castor sugar 15ml (1 tbsp) baking powder 150g salted butter, chilled 3 large eggs 160ml sour cream/buttermilk FLORAL BUTTERS 300g salted butter, softened 50g (⅓ cup) icing sugar, sifted 60ml (¼ cup) marmalade 60ml (¼ cup) strawberry jam 60ml (¼ cup) blueberry jam edible flower petals, to roll (we used marigold, dried rose petals and lavender) HOW TO DO IT 1 To make the scones, preheat the oven to 180°C (or 160°C if you’re using a fan-forced oven). Line 2 large baking sheets with baking paper. Sift the flour, castor sugar and baking powder together. Grate in 150g chilled butter and rub it into the dry ingredients until the mixture resembles coarse breadcrumbs.…

Stock your pantry - tins of beans and legumes - wholewheat couscous - polenta - long-life milk and cream - tins of chopped tomatoes - eggs - risotto rice - wholewheat pasta and noodles - olives - capers - wine - oils and vinegars - pestos - spices: ground cumin, coriander and smoked Spanish paprika are my go-tos - reduced-fat coconut milk and -cream Stock your freezer - sausages - fish portions - chicken breasts - mince - butter - frozen corn - frozen peas - cooked rice - cooked barley - grated Parmesan/grana padano - grated cheddar cheese - wraps - diced onion - burger patties - wholewheat or low-carb bread USE ITEMS FROM YOUR PANTRY AND FREEZER FOR EMERGENCY MEALS Cook pork sausages and serve atop polenta with…

THE PERFECT brew! Thank you so much for my fabulous Philips Coffee Machine that I won in your recent competition. It’s awesome, and as my family and I are huge coffee lovers, we are uber-excited about all the additional options we now have. Thank you for an always interesting and exciting magazine. I look forward to every new edition, and especially enjoy the beautiful food photography and restaurants’ insight. As a big food and wine lover, F&HE always inspires my senses and creativity. And my family don’t mind my monthly indulgence in this purchase, as they get to taste all the new dishes you inspire me to create. Thanks again and keep delivering a world-class publication to our SA audience! win! NEXT MONTH’S WINNING LETTER WILL RECEIVE A MEPAL HAMPER…

linger-longer lunch TEMPURA NASTURTIUMS FILLED WITH HERBED GOAT’S CHEESE PAGE 65 CURRIED SCOTCH EGGS PAGE 88 CHICKEN, CAPER AND APRICOT BAKE PAGE 55 WHITE CHOCOLATE AND CARDAMOM PANNA COTTA WITH PICKLED POMEGRANATE COULIS PAGE 89 CLAIRE “Prepare this feast and settle into a long lunch with family and friends – perfect for a lazy Sunday afternoon as the weather cools down. Make your panna cottas up to three days ahead to tick one thing off your to-cook list!” family feast MELANZANE SHAKSHUKA PAGE 54 CHÈVRE CROQUETTES WITH BEETROOT, RASPBERRY AND HERB DRESSING PAGE 95 MOROCCAN HARVEST PLATTER WITH SPICE-ROASTED CARROTS, LAMB AND MILLET PAGE 102 PEANUT BUTTER AND CHOCOLATE SELF-SAUCING PUDDINGS PAGE 45 TIDI “No matter the weather, a weekend family lunch goes beyond eating – it’s about catching up…

GILDED Want to take your table setting aesthetic from ordinary to extra? Your cutlery set is key. This 16-piece rose gold, titanium-plated set is dishwasher safe and is not just for special occasions, so you get the most for your spend. R1 600, monoshop.co.za BELLISSIMA LATTISSIMA Nespresso delivers the goods with the new Lattissima One. No matter your preference (a strong cuppa to kick-start your day or a creamy cappuccino as an afternoon indulgence), the Lattissima One is your easy-to-use solution. Just fill the specially designed milk container to the correct level for your chosen caffeine fix, press the button and the machine will froth the fresh milk directly into your cup. R3 250. Available at Nespresso boutiques and online at buynespresso.com. PEARLY MOMENTS There’s an inlaid tray and then…

13 MAY NUY VALLEY WORCESTER Nuy Winery’s tasting room and restaurant, On the hill, will be celebrating Mother’s Day with a leisurely three-course lunch prepared by renowned chef and restaurant co-owner, Wilna van der Westhuizen. At R280 per person, the lunch will be served with a complimentary bottle of Nuy Muscat Semi-Sweet Sparkling Wine paired with rose-water coconut ice, which is also complimentary. For more information, visit nuywinery.co.za  and to book, call 023-347-0272. 27 – 30 APRIL SIMONDIUM COUNTRY LODGE WESTERN CAPE If you love all things vintage, the eighth edition of the Vintage Ideas Market is not to be missed. Themed Collections, whether you’re a seasoned collector or just starting out, this is your chance to explore and find inspiration for your wardrobe, home or garden from…

Butter & Love – Boerekos from a Farm Kitchen by Anna Carolina Alberts (Quivertree Publications, R333) Part memoir, part recipe book, Anna Carolina Alberts’ beautifully nostalgic collection of recipes and memories pays homage to her upbringing on a farm in Mpumalanga. Her “boerekos from a farm kitchen” is unpretentious and utterly honest. Only a limited number of ingredients were available on the farm, yet transformed into wonderful meals with the help of age-old recipes – she shows us how to return to being satisfied with simplicity: “And that is what I am hoping for with this book, that we will stop striving towards an idea of perfection or trendiness and rather embrace where we are from. That we will appreciate what is right in front of us.” Between being transported…

@sarahgrahamfood This well-loved blogger, cookbook author and cooking show host brings us food that feeds both body and mind. Sarah Graham’s Instafeed is a journey of her day-to-day life and showcases many of her beautiful dishes and some much-loved glimpses into her family. @zola_nene We can’t get enough of Zola Nene who wears many culinary hats, including those of SA Bake Off judge, chef, food stylist and award-winning cookbook author. We love how Zola’s feed is a reflection of her personality and style – definitely worth a follow if you are a fan of local food-industry insiders. P.S. Find our latest interview with Zola at: foodandhome.co.za/profiles @CarodeWaal Caro de Waal is known for breaking the rules and curating bespoke, sensory experiences revolving around two pivotal elements – food and design.…

LENTIL, BLACK BEAN AND CORN SALSA SALAD lentils, black beans, frozen corn and baby tomatoes Serves 2 EASY 30 mins Put 1 x 400g tin drained lentils , 1 x 400g tin drained black beans , 300g defrosted frozen corn kernels and 400g halved baby tomatoes in a serving bowl. Drizzle generously with olive oil , add a splash of red wine vinegar , 1 peeled and minced garlic clove , 5ml (1 tsp) Dijon mustard and 5ml (1 tsp) smoked Spanish paprika . Stir well to combine and season with salt and freshly ground black pepper to taste. CHICKEN AND CHEESE EGG “MUFFINS” eggs, chives, mature Cheddar and rotisserie chicken Makes 12 EASY 30 mins In a large bowl, combine 6 eggs and 30ml (2 tbsp) milk , and…

She’s mysterious, but she’s unmistakable. Catch a whiff of tinned peaches? You’re most likely sipping on viognier. Viognier, the more sultry sister of chardonnay – when it comes to the domain of full-bodied white wines – has its roots in France’s Rhône region. Viognier produces textured, weighty wines that are high in alcohol and are generally produced barrel-fermented in South Africa. The wines are distinct with perfumed aromas of peaches, flowers, stone fruit and warming spice. But even with all these appealing attributes, the consumption of viognier in the local market is still quite low. When I asked winemaker Alicia Rechner of Backsberg why we don’t see a lot of viognier on the shelves, she said they did some research and found that no SA brand is producing more than…

IN THE GENES Maybe I have inherited a talent for cooking. When I was a tiny girl, growing up in Mokopane, my grandmother used to make the best vetkoek in town. She sold them to schoolchildren and I started off helping her with that. She saw that I liked to cook and she encouraged me. For treats, we used to make chocolate mousse together. SWEET MEMORIES Those days of making chocolate mousse have stayed with me in a profound way. They have shaped who I am. Even though I am now in a hot kitchen and don’t do that much pastry work, it still has a very special place in my heart. I absolutely love making puff pastry from scratch, partly because I love eating it, especially with vanilla cream,…

what you need  cold-drink tin protective gloves small craft saw recycled plastic/glass container smaller in diameter than the cold-drink tins sandpaper broom handle/dowel stick rapid-set cement/crete water old container for mixing spoon to stir strong kitchen scissors/metal-cutting shears pliers chalk spray paint/craft paint and brushes how to do it... STEP ONE Rinse and dry the tins. Wearing protective gloves and using a small craft saw, firmly hold the tin and saw off the top just under the neck. Beware of sharp edges. STEP TWO Take a plastic/glass container that is smaller in diameter than the tin and cut the top off, ensuring that its height can fit inside the tin. Sand the top edge with sandpaper to neaten. STEP THREE Using the top of a broom handle or dowel stick,…

1 Pick your base Make a flavoursome base of fried chopped onion with grated carrot, a little bit of garlic and mix with your choice of: - tinned chickpeas - wholewheat couscous - lightly mashed black beans - tinned lentils or - mashed sweet potato simply prick a sweet potato and microwave for 10 minutes. 4 Pick your sauce - mashed avo - favourite salad dressing - tahini - peanut butter - mayo 2 Pick your protein - boiled eggs - shredded chicken - leftover meat or mince - chunks of feta cheese - nuts and seeds 3 Pick your veggies - grated carrot - tinned sweetcorn - sliced Brussels sprouts - fresh rocket or baby spinach - pan-fried courgette ribbons…

It’s a wonder that utterly scrumptious food could come out of such a tiny kitchen, tucked away in a little coastal town about 45 minutes’ drive from East London – more specifically, the kitchen of Jaycee Ferreira, executive chef at Prana Lodge Private Beach Estate & Spa in Chintsa. Prana Lodge, which opened its doors in 2010, really is a hidden gem. The property includes a jaw-dropping 21km private beach – and the focus here is on destressing (health and wellness) and romance (proposals, anniversaries and weddings). Gail Davidson, who owns Prana with her husband, Tim, used to be a midwife, but when she had a health scare – two strokes, open heart surgery and a near-death experience at just 43 – things had to change. It was during her…

Veronica Canha-Hibbert is looking far too relaxed when we meet on a bright Tuesday morning six floors up in The Silo Hotel. Far and away the most hotly anticipated new hotel in Cape Town when it opened its doors last year, the 28-bedroom property forms part of The Royal Portfolio, a world-class collection of boutique South African properties owned – curated is perhaps a better word – by celebrated hotelier Liz Biden. “As a chef, it is daunting opening up a property like this,” confesses Veronica, as we settle into one of the crescent-shaped velvet sofas in The Willaston Bar. “People have been waiting for The Silo for such a long time, and you’re competing with the reputation, the location, the decor.” And in this landmark hotel, situated in the…

HARISSA TOMATO SOUP Serves 4 EASY 1 hr WHAT YOU NEED 1 large onion, peeled and sliced 1 red pepper, halved and seeds removed 16 large tomatoes, quartered 15ml (1 tbsp) smoked Spanish paprika 2,5ml (½ tsp) dried chilli flakes 4 garlic cloves, peeled 30ml (2 tbsp) balsamic vinegar small handful fresh sage, roughly chopped olive oil, to drizzle salt and freshly ground black pepper, to taste 250ml (1 cup) hot vegetable stock roasted and salted almonds (roughly chopped), to serve coriander leaves, to serve harissa, to serve (find at woolworths.co.za  and speciality delis) HOW TO DO IT 1 Preheat the oven to 200°C. Place the onion, red pepper and tomatoes in a large roasting dish and sprinkle with the smoked Spanish paprika, dried chilli flakes, garlic cloves,…

Queen of spice and all things nice, lauded chef and owner of Joburg’s Holi Cow cooking school and deli, Yudhika Sujanani shares a few personal anecdotes with us SWEET VS SAVOURY Savoury! It has to do with my love of samoosas. They are the best and I’d choose them over a cream cake any day. I NEVER LEAVE HOME WITHOUT... A prayer first, lip gloss, sunglasses and a pair of heels, just in case I change my mind about the ones I’m wearing. OFF-DUTY SOLO TIME Time out for me is about spending some time in silence and getting my thoughts together. The beach is the best place for this… salty air, deep breaths and early morning sunshine. WINTER TASTES LIKE… A hug on a plate – the hugs that…

SALTED CARAMEL HOT CHOCOLATE WITH SUPER M CHOCOLATE FLAVOURED MILK Serves 2 EASY 10 mins WHAT YOU NEED 600ml Super M Chocolate Flavoured Milk 60ml (4 tbsp) cocoa powder 60ml (4 tbsp) tinned caramel 2,5ml (½ tsp) salt 60ml (4 tbsp) whipped cream fudge squares, cut into smaller pieces, to serve mint leaves, to garnish HOW TO DO IT 1 Combine the Super M Chocolate Flavoured Milk and the cocoa powder in a saucepan over medium heat. Stir the mixture and remove from the heat before it starts to boil. 2 In a small mixing bowl, mix together the caramel and salt. Scoop 30ml (2 tbsp) salted caramel into each mug and pour the hot milk onto the caramel. 3 Top with 30ml (2 tbsp) whipped cream per mug, sprinkle…

1 MAKE TIME Whether it’s a yoga class or a 15-minute meditation session, make the time in your day to devote to yourself. Clear your schedule, if you can, by cutting out unnecessary things (start by limiting your social media time) and make time for your mental wellbeing. 2 SAY NO Sometimes you just have to say no. Look at your to-do list and ask yourself: is it really critical to you and your family if you don’t call a friend back immediately, or is it necessary to rush to the store for a R2 saving on a soap bar? Start saying no and you’ll feel better straight away. 3 BETTER NUTRITION We are what we eat and, as a mother, it’s not always easy eating clean when you’re constantly…